Egg Drop Soup

Miss F was sick, so we were trapped at the house. And I was craving soup. I figured she would like this soup, plus the egg would give her some protein to go with her ice cream, juice and popsicle sick diet. I love thick egg drop soup, if you don't, reduce the corn starch. This soup is delicious, but I wonder how the Chinese restaurants get it to be such a vibrant yellow.  Miss F loved it! Egg Drop Soup 4 cups chicken broth, preferably organic ¼ teaspoon sesame oil 1 teaspoon soy sauce 3 tablespoons corn starch ¼ cup water 2 eggs In a large saucepan, bring the chicken broth to a boil. Simmer for a minute or two and drizzle in the sesame oil and soy sauce. In a small bowl, whisk the corn starch and water together to form a slurry. Slowly pour the slurry in the broth, stirring as you pour. Return to a simmer and stir until thickened. In another small bowl, whisk the eggs. Slowly pour the eggs into the broth, stirring as you pour. Pepper to taste.

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Cinnamon French Toast Casserole

When I saw this on Confections of a Foodie Bride, I knew it would be perfect for my Thursday morning playgroup. All the girls in it always make the most delicious breakfast treats. I made mini banana muffins for the kids, but I know Miss F enjoyed the French Toast casserole almost as much as the muffins. Making the casserole in a springform pan is truly genius, it looks so much nicer than the traditional casserole dish I use for my Apple and Cranberry French Toast Bake.  I don't own a kitchen torch, so I sprinkled cinnamon sugar on top instead.  I let it sit overnight, though I found the top dried out a bit.

Cinnamon French Toast Casserole

1 loaf challah bread
4 egg yolks
½ cup heavy cream
1 ½ cups milk
¼ cup sugar, divided
pinch of salt
1 teaspoon vanilla
1 teaspoon cinnamon, divided

Grease a 10-inch spring-form pan with butter and set aside.

Cut Challah into 1-inch cubes (If you can do this part ahead of time, leave the bread cubes on a baking sheet to dry for a while). Place cubes in a large bowl. Whisk egg yolks, half and half, 2 tablespoons sugar, salt, vanilla, and ½ teaspoon cinnamon until well combined and pour over bread. Toss until all liquid is absorbed. Pour into the prepared pan and lightly press down on the bread to spread evenly. Let sit while oven preheats. (Alternately, you can cover and refrigerate overnight, if desired.)

Preheat oven to 325. Bake the French toast casserole for 25-30 minutes, until browned. Run a knife around the edge of the pan and remove the rim. Evenly sprinkle the remaining 2 tablespoons sugar and ½ teaspoon cinnamon over the top. Cut into 6-8 wedges and serve warm, with fresh fruit and maple syrup.

Adapted from Confections of a Foodie Bride

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Recipe Swap: Spicy Asian Noodles with Chicken

My recipe swap submission comes a bit late, but we had such a busy week last week that I didn't get a chance to make this until Sunday night. The original recipe can be found here. I made a couple of changes to the recipe and I added snow peas so we could have a one pot dish. Miss F loved the noodles, she kept asking for me to twirl them. Be sure to check out the last Recipe Swap Roundup for Side Dishes at A Taste of Home Cooking.

Spicy Asian Noodles with Chicken

2 teaspoons vegetable oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 skinless, boneless chicken breasts, cut into bite size pieces
1 teaspoon sesame oil
½ cup chopped green onions
¼ cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)

Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Add chicken and cook until cooked through, approximately 5 to 7 minutes. Stir in sesame oil and next 6 ingredients (through sambal). Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to pan; toss well to coat.

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