Quickie: Singular Soup

When I was in college, there was a nice, homey Vietnamese restaurant down the street. To begin the meal, they served a simple soup that was just clear broth with slices of green onion floating on the surface.

This soup is inspired by that basic Vietnamese soup, as well as Chinese egg drop soup.

2 cups water

2 small or 1 large beef bouillion cube(s)

1/3 cup scallions, cut into small pieces

1 egg

Cook the first three ingredients in the microwave for 2 minutes. Break egg into the soup, stir briskly with a fork, then cook for 2 more minutes.

*Note: I have a 1100 Watt microwave, so if yours is less powerful, you may need to adjust the times.

This is what it looked like, in the warm glow of my kitchen.

Quickie: Simple Bagel Sandwich

Step 1: Toast an "Everything" bagel (or onion bagel or other flavor you desire)

Step 2: Spread each side with cream cheese.

Step 3: Add a slice of tomato

Step 4: Put together and voila.

Soft Little Ginger Cookies

I made these cookies for Christmas with the extended family. They went over very well.

I got the recipe from a fellow Foodbuzz Featured Publisher, the Quirky Kitchen.

And yes, it really does call for black pepper, which you won't taste itself, but perfects the flavor of the other spices.

Bite Sized Molasses Ginger Cookies

1/3 cup unsalted butter

2/3 cup packed brown sugar

1 egg

1/4 cup molasses (an "oops I accidentally spilled a bit extra into the batter" measurement)

2 cups whole wheat flour (alternately all-purpose would work)

1 teaspoon baking soda

1 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon cloves

pinch black pepper

1/2 teaspoon salt

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

Preheat oven to 350 degree F and line a cookie sheet with parchment paper; set aside.

In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.

Add the brown sugar, beat until combined.

Beat in egg and molasses. Stir in the flour, baking soda, salt and spices.

Shape dough into 1-inch balls.

Combine the granulated sugar and remaining 1/2 teaspoon cinnamon.

Roll balls in sugar-cinnamon mixture.

Place 2 inches apart on prepared cookie sheet and squash slightly with your fingers.

Bake for 10 to 11 minutes or until set and tops are cracked.

Remove from cookie sheet. Cool on a wire rack.

Makes about 4 dozen

Strategies to make life without a dishwasher suck less, without resorting to paper plates

I hate living without a dishwasher. Chris probably hates it worse because doing dishes is his job. (Cooking, laundry, and grocery shopping are mine.) We are both looking forward to someday (hopefully very soon) owning a house, and having a dishwasher.

In the meantime, I try to avoid dirtying more dishes than necessary. Given the water it takes to wash and rinse a dish by hand, it's also an eco-friendly gesture.

Unfortunately, I have yet to live in a municipality that recycles foam. However, since I can't really recycle it, I can feel good about reusing it. Ground turkey, which comes pre-packed in deep foam trays, goes on sale frequently, so I use it often. If I'm mixing up the meat with spices for burgers or bread crumbs and egg for meatballs or meatloaf, I do it in the foam tray. I cut around three sides of the plastic sheet on top, leaving it attached on one side. Then, I lift the meat, take out the paper or plastic absorbent pads from the bottom, and discard them. After mixing the meat, I pull the plastic sheet over it and press the sheet down so it sticks to and covers the meat. I let the meat sit in the fridge for a couple hours to let it absorb the spices, then mix it again before shaping it. When I'm done with the tray, I can just toss it. Convenience.

Another way I spare Chris from washing an extra pan is to cook a whole meal in one pan. I will cut root vegetables (potatoes, carrots, turnips, yams, etc.) into chunks and lay chicken pieces over it in a rectangular glass pan. As the chicken cooks, the juices moisten the vegetables. (It takes about 45 minutes to 1 hour on 375.) This is great when the chicken is being cooked with a glaze, sauce, or marinade.

When I do pasta and sauce (from a jar, I used to make from scratch, but with Chris' tastes, it's not worth it), I use the same pot. I boil the pasta first, then drain it in the colander. I then use the still-warm pan to heat up the sauce on the burner on medium-low heat for a few minutes. I toss in the pasta while it's still steaming, so the finished dish is hot, but not too hot.

I drink lots of water. I have my designated water cup for the day, so I only use that one, and don't generate several dirty cups. It doesn't go into the sink until the day is done.

Not having a dishwasher still isn't as nice as having one. With some simple strategies, though, it's not all drudgery.