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View Diary: The Foodstamp Gourmet: Part 1: The planning (69 comments)

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  •  You eat the broth, too. (5+ / 0-)

    One of my favorite "instant" dishes is Chinese watercress soup, simple, fast and cheap:

    Heat up enough chicken broth (and yes, I do use canned if it's what I've got, but I try to use the low-sodium kind) for the number of servings you plan. When it's almost to the boil, lower the flame to medium and add a bunch of watercress, stems and all, cut in half or thirds crossways. Use one bunch for every two or three servings. As soon as the watercress wilts, which will happen almost immediately, drop in one egg for each serving. When the whites turn opaque, you're ready to eat: with a slotted spoon, place an egg into each person's bowl, divide the watercress and broth evenly between the bowls, add a drop of good soy sauce if you have it, and serve.

    "The only thing we have to fear is fear itself."........ "The test of our progress is not whether we add more to the abundance of those who have much; it is whether we provide enough for those who have too little." (yeah, same guy.)

    by sidnora on Fri Sep 06, 2013 at 06:44:12 PM PDT

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