It is hot, but all the same I wanted hot soup. Something that was quick to make so I don’t heat myself out of the kitchen. I got to thinking of HotPot. I figured I could probably pull something like that together.
So I pulled out the cast iron Dutch oven and set to work.
First I added about a tablespoon of rendered unfiltered (still had salt pork nuggets in it) bacon fat. I turned up the heat and melted it down. Then I added a box of Pacific brand mushroom broth (you could also use beef) and a 1/2 cup of water (careful of splattering grease) and brought it to a rapid boil.
Next add about a pound of thinly sliced beef strips that you’ve let sit for about 15-30 minutes with salt on each side and a finely sliced jalapeño.
Next in goes the green onion about 5 chopped up.
Add some mushrooms, the fancy kind as pictured, also called shimeji if you want to get official. You can find them in the same section as the mushrooms in the grocery store in packages, you’ll use the whole package, just separate them from each other and drop them in.
Now add 2 chopped garlic cloves and about 10 shredded basil leaves.
Next up add a bunch of bok choy, chopped and two sliced tomatoes.
Turn off the heat and throw in some cellophane noodles (aka: bean thread noodles).
Add salt to taste and serve hot.
It is super easy since really all you have to do is rinse, chop and boil. Since it only takes about 15 minutes top to make it won’t heat up the whole house.
This morning I wanted eggs and potatoes, to use less oil in frying the potatoes (and since it wasn’t as hot as it has been), I decided I would pop them in the oven.
So the oven went on to 450 and I chopped the potatoes into 1/2″ cubes, threw in a little olive oil, splash of water, salt, pepper, minced garlic, onion flakes and rosemary.
Then I cooked the bacon (on about 4), sometimes I put that in the oven too, but my sister likes hers soft and I like mine crispy so the stovetop was easier, as I could take advantage of uneven cooking temps.
When the bacon was about halfway done, I mixed the potatoes.
When the bacon was almost done I realized I had forgotten to cook the eggs, so I grabbed two of those mini soufflé dishes, in each I added: 2 eggs, 2 teaspoons of half&half (milk works too) and sprinkled the top with melted cheese and popped them in the oven.
I let them bake until the cheese started to turn golden. Then they were ready to serve, if you like your yolks runny, take them out when the cheese gets melted, they will continue to cook for a bit when you take them out. If you want your cheese more cooked but want runnier yolks use very cold eggs.