Appetizers: Egg Drop Soup

The simplicity of egg drop soup makes it super satisfying but also really frustrating to make. The ingredients are simple enough, however the process takes a delicate, patient hand. Slightly adapted the below recipe from The Kitchn (How to Make Egg Drop Soup). The original lists some extras, but I like this as simple as possible.

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 4 cups (32 oz) chicken broth
• 1 tablespoon + 1 teaspoon cornstarch
• 3 large eggs
• Salt or soy sauce

Cooking tip: This soup doesn't keep too well, so just try to make as much as you'll eat for a day or so.

Pour the stock into a saucepan and place over medium-high heat. Taste and add salt or soy sauce as needed. Make sure the soup is good and hot.

Ladle out some soup, about 1/4 cup the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and give it a taste to make sure the cornstarch is dissolved.

Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer-this is really important because if it's too hot, the eggs will cook and be really clumpy and weird. Pour the egg mixture slowly, through the tines of a fork. As you're pouring, whisk the broth slowly. Leave it at a low simmer for a minute, just to be sure the egg is cooked.

Serve immediately.

Stroganoff, the remix

A thrifty, quick meal and a delicious, savory meal are not mutually exclusive. Remixing classic recipes can sometimes yield new family favorites. I tried my hand with the always welcome Campbell's Soup beef stroganoff (original can be found here: Campbell's Kitchen).

Due to some childhood guilt about never eating all the peas, I added one 15 oz can, though truthfully, it may taste better without it.

The Galley Kitchen remix fed two people for approximately three days (six total dinners).

Total prep time: 5 mins

Total cooking time: 20 mins

Reheating tip: To fight some of that dryness that comes with reheating food, add a spoonful of sour cream.

Ingredients:

• 1 tablespoon vegetable oil
• 1 lbs ground turkey
• 1/2 cup chopped shallots
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (98% Fat Free)
• 2 tablespoons Worchestire sauce
• 1 ice cream scoop sour cream (yes, ice cream scoop)
• 1 package egg noodles, cooked
• 1 15 oz can sweet peas, drained (optional)
• 2 garlic cloves, minced
• 1/3 cup chicken broth

Time saving tip: Start the egg noodles first so they'll be ready to rock by the time the turkey is done.

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the turkey and brown. Once browned, drain of any fat.

Reduce the heat to medium and add the onion and garlic to the skillet and cook until it's tender.

Stir the soup, sour cream, peas (if using) and Worcestershire sauce in the skillet. Allow the ingredients to simmer for 10 minutes, stirring occasionally.

Mix the turkey with the noodles and enjoy.

Eating Around the Bay: Bun Mee & Dumplings & Buns

Fillmore Street houses a wide array of great new restaurants. Earlier this year it was Bun Mee, and most recently, Dumplings & Buns. Both offer a unique take on much loved Asian fare, with one new eatery making a splash and the other but a ripple.

First stop was Bun Mee (2015 Fillmore Street). The restaurant errs on the small side, with a long bar right up by the kitchen. The Belly Bun jumped off the menu, with its Braised Kurobuta pork belly, salted radish relish, shaved onion, pickled carrot and daikon, cucumber, jalapenos, cilantro. The sandwich was roughly six inches long and had the right blend of savory and spicy. Two slightly messy thumbs up.

Next on the menu was Dumplings & Buns (2411 California Street). The new eatery offered an enticing combo of a choice of one pork or bbq chicken bun and three dumplings (pork, chicken, pea, shrimp) for only $5.50. The offer was too good to resist: one pork bun and one pork one chicken and one shrimp dumpling coming up. Unfortunately, the good vibes stopped with the offer. The bun had an overdose of garlic and the dumplings were too soft.

Give these restaurants a spin the next time you're on Fillmore St.

Tofu Vegetable Hot Pot

Adapted this Cooking Light recipe to use slightly more accessible ingredients and last two people about 8 dinners (4 days). The original recipes is found at MyRecipes.com (Tofu Vegetable Hot Pot ).

This is a great way to introduce people to the joys of tofu. The spice is not so shocking because of the coconut milk and if served over rice.

Ingredients:

• 1 teaspoon vegetable oil
• 1 cup thinly sliced shallots
• 6-8 tablespoons sriracha, depending on how spicy you want it (or any type of Thai, chili paste or sauce)
• 1 garlic clove, minced
• 1 1/2 cups shredded green cabbage
• 4 medium/large shiitake mushroom caps, chopped
• 1 cup water
• 1/4 cup low-sodium soy sauce
• 1/2 teaspoon sea salt
• 1 (14-ounce) can light coconut milk
• 1 pound water-packed firm tofu, drained and cut into 1-inch cubes
• 2 tomatoes, cut into 1-inch-thick wedges
• 1 bag frozen vegetable mix that can includes: carrots, baby corn, onions, snap peas and other stir fry type vegetables
• 1/4 cup (1-inch) sliced green onions
• 2 cups hot cooked jasmine rice

Total prep time: 15-20 mins

Total cook time: 25 mins

Serves: 2 for approx. 4 dinners (8 meals total)

Cooking Tip: Begin cooking the rice first, so it will be done by the time the entree is ready.

Defrost frozen vegetables and set aside.

• Heat oil in a large nonstick saucepan and add shallots; sauté 2 minutes. Reduce heat to medium. Add garlic, cabbage and defrosted vegetables. Cook 2 minutes until tender, stirring occasionally.
• Stir in water, soy sauce and coconut milk; bring to a boil. Add tofu.
• Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in onions. Serve over rice.