Asian Egg Drop Soup

I actually feel embarrassed at how simple this is to make and that I've paid a few dollars for a bowl here and there. Stupid American! Now I'll just make it at home! The girls even love "eggie soup" and I've decided now to only make double-batches. (Wonder if I could can this...?)

Egg Drop Soup

4 cups chicken broth

1/8 tsp ground ginger (I left this out cuz I don't love it)

2 TBS sesame oil

2 TBS chives or green onions

1 1/2 TBS cornstarch

3 eggs (more or less to your liking)

Throw in everything except the cornstarch and eggs to a large soup pot.

Take out about 1 cup of broth. Stir in the cornstarch to the cool broth. Set aside.

Heat up the broth to boiling.

Crack the eggs in a soup or cereal bowl and mix them around - or you could just slowly dump them in while stirring the broth. The eggs will fully cook since the broth is boiling.

Last, add in the cornstarch thickened cup of broth.

Shazam. Now, pay me $3.95 and I'll give you a fortune cookie!

Mexican Rice

I worked in a mexican restaurant when I was 15 and loved the rice they made. I have tried to make yummy side dish rice since, but it never turns out. And RiceARoni just doesn't cut it. This recipe is just about perfect!!

Mexican Rice

1 cup uncooked rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 cup chopped onion (or 1TBS dry onion)

1/2 cup tomato sauce

2 cups chicken broth

Stir it all together. Boil. Reduce to simmer and wait 20-25 minutes until your rice is done. (I also like adding lentils!)