What on earth was I thinking! I have three egg-cellent recipes and no blog to go with them! I am egg-stremely sorry and b-egg your pardon. I have no eggs-cuse, other than egg-haustion? Here are the recipes I shared on "The Long Road' with my friend, the eggs-quisite Kai Greenway this afternoon. Find the show On Demand at www.12radio.com
EGG DROP SOUP
Makes 6 cups of soup
4 cups good-quality chicken stock (may substitute vegetable stock)
2 Tablespoons cornstarch
1 teaspoon ground ginger
¼ teaspoon garlic powder
4 large eggs (2 large eggs plus 2 egg whites)
½ teaspoon toasted sesame oil
3 green onions, sliced thin (about ¼ cup), plus more for garnish
¼ cup fresh or frozen corn kernels, thawed (optional, not traditional)
Salt and pepper to taste (may substitute soy sauce for salt)
In a medium saucepan, whisk together stock (cold or at room temperature), cornstarch, ginger and garlic powder until smooth. Heat pan over medium high heat until stock comes to a simmer, stirring occasionally.
Meanwhile, whisk together the eggs and egg whites in a small bowl or 2 cup Pyrex measuring cup. (The measuring cup makes for easier pouring)
Once the broth reaches a simmer, use a fork to stir the broth in a circular motion, creating a “whirlpool”. Then slowly pour the whisked eggs into the soup as you continue to stir, creating egg “ribbons”.
Remove pan from heat. Stir in the sesame oil, green onions and corn (if using) until combined. Season with salt and pepper to taste, also adding a drop or two more sesame oil if needed.
Serve immediately, garnished with additional green onions.
CHOCOLATE CHIP KALE COOKIES Makes 24 cookies
Ingredients: Nonstick cooking spray or parchment paper 1¼ cups white whole wheat or pastry flour ½ cup old-fashioned oats 2 teaspoons baking powder ¼ teaspoon salt ½ cup packed torn kale leaves 1 cup firmly packed light brown sugar ½ cup (1 stick) unsalted butter, softened 1 tablespoon molasses 2 large eggs 1 tablespoon vanilla extract 1 cup 70% cocoa semisweet chocolate chips (or 70% cocoa dark chocolate chunks)
Preheat the oven to 350 degrees F. and coat 2 baking sheets with cooking spray or parchment paper.
Place the flour, oats, baking powder and salt in a large bowl and stir well. Set aside.
Place the kale in a food processor and pulse 10 to 15 times, until it is finely chopped but not pureed.
Place the brown sugar and butter in a large bowl and beat with an electric mixer on low speed until thoroughly combined. Add the molasses and eggs, one at a time, mixing on low speed until just incorporated. Add the vanilla extract and the kale and mix until well combined. Slowly add the dry ingredients, mixing to combine.
Add the chocolate chips and stir with a wooden spoon 2 or 3 times to distribute. Using a tablespoon, drop the batter onto the greased baking sheet, each dropful about 1 inch apart. (You will need to make the cookies in batches.) Bake for 12 to 14 minutes, until the cookies are firm around the edges but still slightly soft in the center. Transfer the cookies to a wire rack to cool completely.
KALE, CORN AND JALAPENO MUFFINS
Makes 12 Muffins
1 bunch kale, stems removed, and leaves torn into 2-inch pieces
1 stick butter, melted
1 cup all-purpose flour
1 cup finely ground cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk
2 large eggs
2 Tablespoons honey
1 jalapeno, seeded and finely diced
1 cup fresh or frozen corn kernels, thawed
1 ½ cups shredded cheddar cheese
In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out I cup of cooked kale. Save remainder for another use. Alternately, you can substitute 1 cup of thawed frozen kale.
Preheat oven to 375°.
Line a standard 12-cup muffin tin with baking cups, or coat tin with cooking spray. In a bowl, whisk together flour, cornmeal, baking powder and salt. In another bowl, whisk together melted butter, milk, eggs and honey. Stir wet ingredients into dry until just combined. Fold in kale, corn, jalapeno and shredded cheese.
Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22-25 minutes. Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.
Recipe courtesy of Martha Stewart