Monday, April 15, 2019

#Lunch Series Number Seven

Here is my seventh quartet of #Lunch recipes. Once again, I used left overs, for instance the peppers and onions from fajitas in the grilled cheese. And, don't be afraid to change these recipes up and make them your own, just like I did with the lentil soup below.  But don't just limit them to lunch - they are great for dinner too!


Pulled Pork Tacos - Serves Six to Eight



Ingredients for the Pulled Pork:


2 pound pork shoulder roast
1 (15 oz.) can beef broth
4 cloves garlic, put through a press
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons lemon pepper
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Plenty of corn tortillas to serve with Cabbage Salad and Pickled Onions
This link for Cabbage Salad and Pickled Onions 


Directions:


Heat the oven to 325 degrees Fahrenheit or get out your crock pot and set it on high. Pour the beef broth into a deep baking pan or into the crock pot.


In a small bowl, combine the garlic, lime juice, olive oil, lemon pepper, chili powder and smoked paprika. Trim any excess fat and remove any string from the roast. Rub the garlic mixture into the roast.


Lower the spice rubbed roast into the baking pan or the crock pot. Cover the baking pan with foil or put the lid on the crock pot. Allow the roast to cook for 4 to 5 hours or until the meat is easily shredded with a fork.


Remove the roast from the pan or pot and place on serving platter. Scrape away any excess fat. Using two forks, shred the meat. Spoon some of the cooking liquid onto meat.
Serve with warm corn tortillas, Cabbage Salad and Pickled Onions.




Sort of Homemade Tomato Soup - Serves Four



Ingredients:


2 tablespoons olive oil, divided
2 slices good bread
2 garlic cloves, put through a press
1/4 cup chopped fresh basil leaves
1 (15 oz.) can tomato sauce
1 (15 oz.) can chopped tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup evaporated milk
Cream or extra evaporated milk for drizzling


Directions: 

Make croutons by cutting the bread slices into cubes. Heat one tablespoon of olive oil in a skillet and add bread cubes. Cook the bread crumbs about 2 to 3 minutes on each side until browned. Set aside.


Heat the olive oil in a soup pan. Add the garlic and basil leaves. Saute them for 30 seconds. Add the tomato sauce, chopped tomatoes, salt and pepper. Bring to a boil, turn down heat and simmer for five minutes. Take off the heat. Stir in the evaporated milk. Pour into bowls and serve with croutons floating on top. Drizzle with some cream or extra evaporated milk if desired.




Grilled Cheese with Fajita Peppers and Onions



Ingredients for Each Sandwich:


2 slices good bread
1 to 2 tablespoon olive oil
2 slices white cheddar
*2 to 3 tablespoons fajita style bell peppers and onions


*Slice any color bell peppers of your choice, enough to total 2 peppers and place in a microwave safe dish. Peel and slice a yellow onion and add to peppers. Mix with 1/2 cup olive oil, 1/4 cup plain white vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon oregano. Pour olive oil mixture over peppers and onions. Cook peppers and onion mixture in microwave for 5 minutes. (This is just delicious when you mix the cooked pepper mixture with sliced Tex Mex Chicken and served as fajitas.)


To Assemble Sandwich:


Brush one side of each bread slice with olive oil. Put a slice of cheddar cheese on each not oiled side. Add 2 to 3 tablespoons of the fajita pepper mixture on top of the cheddar on one slice. Put the sandwich together, oiled sides facing out. Place a skillet over medium low heat and coat surface with just a bit of olive oil. Put sandwich in a skillet and  - only turning once - brown each side about 3 to 4 minutes. Remove from pan, let cool for a minute and slice in half to serve.


Polly Castor's Lemony Lentil Soup with Turmeric




Click on this link for Polly's original recipe for Lemony Lentil Soup with Tumeric from her wonderful blog, PollyCastor.com


Full disclosure - I made some adjustments due to the fact I really wanted to make this soup but didn't have everything on hand!


I used 1 cup of regular lentils instead of red lentils.


I did not have any leeks, so I used a yellow onion instead along with 2 garlic cloves, pressed.


I did not use the mustard seeds.


I did not deglaze the pan with the juice of a lemon, but just used the broth called for in the recipe.


I did not puree the soup.


I added just 2 tablespoons of lemon juice at the end of cooking.


I drizzled uncooked greens and Greek yogurt with a lemon dressing of 1/4 cup olive oil whisked with 2 tablespoons lemon juice, 1/4 teaspoon salt, a pinch of garlic powder and a pinch of pepper.


Even with my adjustments, the soup was so, so delicious and I'm dreaming of it right now!


Wednesday, April 10, 2019

Another Round of #Lunches - This Makes Number Six


As you know by now, I'm a woman who doesn't just lunch - I eat! I'm posting four more of my recent lunches, mostly made with the help of leftover salads - even day old ones with dressing on them. I a bit shocked at how tasty they were. My challenge to myself to post my #lunch pics on Instagram is over and I'm almost done with sharing them here. So bear with me; I've only got one more set to do after this round! If you want to see all the lunches go to the blog and scroll down.



Roasted Marinated Vegetables & Chicken



To assemble this salad, I put down a bed of spinach on a plate and then topped it with some chicken and veggies.


 I used leftover sliced Zesty Chicken Oregano , which is a recipe you really should have in your bag of tricks due to the fact that you can do so many things with it.


 The marinated roasted vegetables were actually just a leftover Tomato Bean Salad that I roasted along with some cauliflower florets. I laid the bean salad and cauliflower on a foil covered sheet pan. It all roasted in a 375 degree oven (or even place the pan on the grids of a medium hot grill) for 20 to 25 minutes until the veggies got brown.


I topped it with a dollop of an aioli type mixture comprised of 1/2 cup mayonnaise, 1/2 teaspoon chili powder, 1/2 teaspoon Kosher salt and 1/2 teaspoon smoked paprika. 

  


Spinach & Quinoa Stir Fry with Roasted Squash and Peppers



I took a serving of leftover Sunshine Spinach Salad and put it in a skillet - walnuts, oranges and all. I sauted it over medium heat until spinach wilted even more than it already had. Then I added a serving of cooked quinoa and mixed it in. After putting it on a serving plate, I topped it with roasted peppers and squash - I tossed them with a couple drizzles of olive oil as well as salt and pepper. They can either be roasted in a 375 degree oven for 25 to 30 minutes or grill them over medium heat. I finished it all off with some a drizzle of olive oil, a splash of vinegar and a sprinkle of Kosher salt.



Jennifer's Favorite Curried Chicken Salad 



 Ingredients for Four Servings:


2 cups cooked chicken, cut into bite sized pieces
1 apple, diced (Granny Smith is best if you have it)
2 tablespoons diced celery
2 tablespoons dried raisins
2 tablespoons chopped nuts (pecans are great, but any or none will do)
2 tablespoons diced onion (white, yellow, red or green)
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 1/2 teaspoons sweet curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the chicken, apple, celery, raisins, nuts  and onions in a bowl. Whisk together mayonnaise, vinegar, curry powder, salt and pepper. Add enough of the mayonnaise mixture to the chicken combination to coat it well, but not have the chicken be swimming in it. Serve on top of greens.



Chickpea Salad with Lemony Salted Yogurt and Plenty of Dill



Ingredients for Two Servings


1 (15 oz.) can of chickpeas, rinsed and drained
1 medium tomato, diced
1 avocado, diced
1/2 medium cucumber, diced
1 tablespoon diced red onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup Greek yogurt
1 teaspoon lemon juice
1/4 teaspoon dried dill
1/4 teaspoon Kosher salt
1 bunch of fresh dill and pita bread for serving


Gently combine all chickpeas, tomato, avocado, onion, olive oil, vinegar, 1/2 teaspoon salt, pepper and garlic powder in a bowl. Whisk together yogurt, lemon juice and 1/4 teaspoon salt. Divide chickpea mixture between two plates. Put 2 tablespoons of  yogurt mixture to side. Serve with pita and fresh dill.

Friday, March 29, 2019

#Lunch - Round Five

This might be my favorite quartet of lunches yet! Check out some other lunch ideas:
Here
Here
Here
and Here!  Enjoy!

Eggplant in Miso Seasoned Sauce



Ingredients and Directions for Four Servings

2 medium sized eggplants *
2 tablespoons vegetable oil plus more for brushing eggplant
Garlic salt, for sprinkling on the eggplant slices
1 white or yellow onion, peeled and sliced
4 garlic cloves, peeled and put through a press
1 cup beef broth
2 tablespoons white miso
2 tablespoons apple cider vinegar
2 tablespoons soy type sauce such as tamari, Maggi or reduced sodium
Optional: Greek yogurt and parsley for serving


Wash, dry and cut the ends off the eggplants. Slice about 1/4 inch thick and brush each side with a little oil. Sprinkle with garlic salt. Either grill over medium heat about 5 to 7 minutes a side or bake in a 375 degree oven for 50 to 60 minutes until easily pierced with a fork.

While eggplant is cooking, saute the onion slices in 2 tablespoons of oil over medium heat until tender - about 5 to 7 minutes. Add the pressed garlic and continue to cook for 30 more seconds. Pour in the beef broth. Whisk in the miso, apple cider vinegar and soy sauce. Simmer for 5 minutes or so.

Cut the cooked eggplant slices into fourths and add to the miso broth mixture. Gently toss. Serve with a swoosh of Greek yogurt and a sprinkle of parsley if desired.

*In the photo above, I used a combination of regular and baby eggplants.


White Beans and Sausage with Chimichurri Sauce on Toast




Ingredients and Directions for Two Servings

2 to 4 slices of good quality bread, toasted
1/2 pound smoked sausage, sliced
1 (15 oz.) can of white beans such as Great Northern or cannelloni
1 medium tomato, diced
1 tablespoon diced red onion
2 tablespoons olive oil, plus more for cooking sausage
1 tablespoon red wine vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

Recipe for Chimichurri Sauce for topping here

While the bread is toasting, put a bit of olive oil in a skillet and over medium heat, saute the sausage slices until browned on each side.

Drain and rinse the beans. In a bowl, gently mix together beans, diced tomatoes, diced red onions, 2 tablespoons olive oil, vinegar, salt, garlic powder and pepper.

Place the toast on a serving plate. Ladle the bean mixture and browned sausage slices between the two servings of toast. Top each serving with a tablespoon or two of chimichurri sauce.



Simple Salad with Lentils



Ingredients and Directions for Each Serving

1 cup washed baby spinach leaves
1/2 cup lentils, cooked according to package directions
1/2 cup sliced cherry tomatoes
3 or 4 grilled or roasted small peppers*
Good olive oil for drizzling
Red wine vinegar for drizzling
Kosher salt for sprinkling
Black pepper for sprinkling
Dried oregano for sprinkling

Place spinach leaves on serving plate. Top with lentils, cherry tomatoes, and peppers. Drizzle with olive oil and vinegar. Sprinkle with salt, pepper and oregano.

*Peppers can brushed with olive oil and sprinkled with salt and then either grilled over medium/low heat 5 minutes a side or roasted in a 375 degree oven for about 30 minutes or until tender.


Curried Broccoli Salad



Get the recipe here - I used the "lighter version" dressing in the photo above.


Monday, March 18, 2019

#Lunch - Round Four


It's a good thing I'm not a professional blogger, because I'd never be able to make a living at it! I'm so far behind at posting the lunches shown on my #lunch challenge to my self on Instagram! But it doesn't really matter - it's all just for fun - right? Anyway - here's round four. Happy lunching!



Antipasto Salad



The possibilities of ingredients in the salad are endless. Here is what I included in the photo above: old school iceberg lettuce, tomatoes, cucumbers, kalamata olives, pepperoncini, salami, pastrami, ham and provolone cheese. 


The real star of the show is the dressing; whisk together 1/2 cup good olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper.  



Cuban Spiced Pork, Beans & Rice and Fried Plantains 



I used the recipes here to make the meat and beans & rice. Too late, I discovered all I had in the pantry were white beans - so I had to sub them out for black ones! It still tasted great. As for the meat, I used a pork loin; I ditched the orange juice from the marinade in the recipe link above. I grilled it over medium heat about 20 minutes a side. It could also be baked at 400 degrees Fahrenheit for 20 minutes. Either way, it should reach an internal temperature of 145 degrees. 


For the plantains:
Peel and slice a very ripe plantain.
Fry in oil over medium heat until brown on both sides,
Remove from pan and dip each slice in cold salted water.
Remove from water and using a fork, gently press down on each piece.
Return to pan and fry a second time, until each side is very brown.
Remove from pan and drain on paper towels.
Serve.


Mango Curry - serves at least two




Saute in 2 tablespoons of vegetable or coconut oil:
1 sliced white or yellow onion
red, yellow and green bell pepper slices - enough to equal one pepper
A bunch of chopped cilantro, including stems
1 small green chili like a Serrano or jalapeno
1 thumb sized piece of ginger, diced


Saute an additional 30 seconds:
1 clove garlic put through press
2 tablespoons red curry paste, such as Thai Kitchen brand


Add:
1 (15 oz.) can coconut milk
1 cup washed and snapped green beans
When green beans are tender add:
1 peeled and cubed ripe mango


Serve:
Over hot cooked rice or rice noodles
Add cooked shrimp or chicken if desired



Roast Chicken



 Use a fairly good sized chicken - like around 3 pounds or over


The easy way: sprinkle the chicken all over with garlic salt and lemon pepper. Roast in a pan or baking sheet with sides at 350 degrees Fahrenheit for one hour and 30 minutes.


The just a little bit harder way: Mix together 2 tablespoons orange juice, 1 tablespoons olive oil, 1 teaspoon oregano,1 teaspoon Kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon allspice, 1/2 teaspoon black pepper. and 1 garlic clove put through press. Rub all over the chicken. Place in a pan or baking sheet with sides and roast at 350 degrees Fahrenheit for 1 hour and 30 minutes. 



Monday, February 18, 2019

#Lunch (What I've Been Eating!) Round Three


I was chit chatting with someone yesterday who was commented on my #lunch Instagram photos.  She said, "Wow - it looks like you spend an awful lot of time on making lunch! Who's got time for that?" So - I told her my secret. It is leftovers. I use what we had for dinner the night before - or maybe combine stuff from two or three nights of meals. For instance, in this post any protein used (except the poached egg) was from some already cooked up meat, like a roasted chicken or pork shoulder. And, I'm a real fan of using canned goods such as tomato sauce, diced tomatoes, coconut milk and broth of all kinds! To finish a dish off, just throw on a handful of herbs drizzle it with olive oil, and sprinkle with finishing salt. Remember, we eat with our eyes first! 


Banh Mi Bowl



To Assemble Banh Mi Bowls:


1.  For each bowl, cut a fourth of a cucumber into sticks, place in a bowl, cover with rice wine vinegar. Do the same thing for 1/8 of a sliced red onion. Plain or even apple cider vinegar can be substituted for the rice wine vinegar.  On the day I made this lunch, I didn't have any carrots or daikon radish on hand, but they are wonderful to give a soak in vinegar and use in this bowl as well. Set the cucumber sticks and red onion slices aside while they sit for at least 5 minutes. 


2. For each serving, use a heaping half cup of left over cooked chicken, beef, or pork.


Whisk together:


2 cloves garlic, put through a press
1 tablespoon oyster sauce
1 1/2 teaspoons fish sauce
1 1/2 teaspoons Maggi, Tamari or soy sauce
1/2 teaspoon sesame oil
pinch black pepper


Place the cooked meat with the whisked mixture and saute together over medium low heat for a good 5 minutes until the meat gets a crispy brown texture on the out side.

3. According to package directions, cook one serving of rice noodles, or even thin spaghetti. Drain and place noodles in serving bowl.

4. Drain the vinegar soaked cucumbers and any other veggies that might have been soaking, and place them on top of the noodles.

5. Add the meat.

6. Finish with a handful of cilantro, Thai (or regular) basil, and sliced radishes. A few slices of a hot pepper such as jalapeno or Serrano look nice on top.



 Tomato Coconut Curry Soup



 Click here to get the recipe for Tomato Coconut Curry Soup



Citrus Beet Salad



Ingredients and directions for each serving:

About 3/4 cup cooked beets - that's about 1 medium beet per person.
1 medium orange, peeled and sectioned
1 medium grapefruit, peeled, sectioned, and cut into pieces if sections are large
Heaping 1 tablespoon of shelled pistachio nuts
Kosher salt
Pepper
Some good olive oil
A handful of washed and dried herbs such as dill, parsley, or basil 

Peel the beets, cut into chunks and either simmer on the stove in a small amount of lightly salted water until tender - about 7 minutes. Or, roast by putting them in a single layer, drizzled with olive oil and sprinkled with Kosher salt, on a baking sheet at 375 degrees for about 45 to 50 minutes or until easily pierced with a fork.


Place the beets, orange and grapefruit slices on serving plate. Top with a handful of herbs. Sprinkle with pistachio nuts, Kosher salt and pepper. Add a swoosh of Greek yogurt on the side. Drizzle with some good olive oil.


Brown Rice Chickpea Stew



Ingredients and directions for four servings.

2 tablespoons vegetable oil
1 medium onion, diced
1 stalk celery, diced (optional)
2 garlic cloves, peeled and put through a press
1 (15 oz.) can broth - beef, chicken or vegetable
1 (15 oz.) can diced tomatoes
1 (15 oz.) can chickpeas, drained and rinsed
1 cup rice, brown or white
1 cup water
1/2 cup of protein if desired, such as cooked chicken, shredded beef or pork - or poached egg - check out my happylittle video of how to make them :)
1/2 teaspoon salt
scant 1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 cup fresh cilantro leaves, washed and dried



Heat the oil in sauce pan and saute the onion and celery (if using) until tender, about 5 minutes. Add the garlic and saute another 30 seconds. Pour in the broth, diced tomatoes along with their juice, and the drained chickpeas. Add the cup of water and rice. Season with the oregano, salt and pepper. Bring to a boil, then turn down heat to low and simmer for 45 minutes or until the rice is tender. Ladle into bowls and sprinkle each serving with a tablespoon of cilantro leaves

Tuesday, February 5, 2019

I'm a Woman Who Eats - Lunch! Round Two


So here's round two of my "healthyish" lunches. If my neighbors ever glance over and see me photographing my food,  I'm sure they think I'm crazy! But so far this little goal of mine to snap a pic of what I'm eating for lunch has been a lot of fun! And - if you are curious about week one - you'll find it here.




Socca (Chickpea Flour Pancake) with Onions, Tomatoes and Chickpeas



Ingredients for 2 Servings:


1 medium tomato
1 medium onion
4 tablespoon oil, divided
1/2 cup chickpea flour (or regular flour)
1 egg
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup canned chickpeas, drained and rinsed, divided
1/4 Geek yogurt
Kosher salt for sprinkling
2 tablespoons chopped cilantro

Procedure:


Dice tomato and slice onion. Heat 2 tablespoon of oil in a skillet. Using medium low heat, saute the tomato and onion until tender. Add 1/2 cup of the chickpeas and continue to cook another 2 minutes. Set aside.


Meanwhile, mix together the flour, egg, water, salt and pepper. Stir in the remaining chickpeas. Heat the remaining 2 tablespoons oil. Using medium heat, fry two socca pancakes; use half the batter for each one, turning over when the edges are brown and you see bubbles on the surface.


Place each pancake on a plate. Divide the tomato mixture and spoon over the pancakes. Garnish each plate with 2 tablespoons of Greek yogurt and 1 tablespoon chopped cilantro. Sprinkle with Kosher salt.




So Easy Black Bean Soup - Serves 2



Ingredients:


1 (15 oz.) can beef broth
1 (15 oz.) can black beans, drained and rinsed
1/4 chopped cilantro
1/8 teaspoon chipotle chili powder (or smoked paprika)
2 tablespoons Greek yogurt
6 jalapeno slices

Procedure:

Heat broth, beans, cilantro and chili powder to boiling, then turn down heat and cook for 5 more minutes. Divide soup into two bowls. Garnish each bowl with 1 tablespoon yogurt and 3 jalapeno slices.



Chicken Souvlaki in Easy Flatbread



I stuffed the Chicken Souvlaki into Bon Appetit's Easy Flatbread recipe - just click on the links for the recipe!



Fake Pho w/ Zucchini Noodles



I followed my recipe for Fake Pho - click on the link- but instead of noodles, I spiralized a zucchini. I placed the raw "zoodles" in the bowl, and when I poured the steaming broth on them, they retained just the right amount of bite feel. 


Friday, January 25, 2019

I'm a woman who eats, not a lady who lunches!


Hey - I really do enjoy going out to lunch with friends! What I'm saying is, I've never been one to shy away from a full, tasty meal. (I borrowed the title saying above from an ad for a pop-up restaurant in New York that was promoting the new season of Netflix's The Marvelous Mrs. Maisel. The ad included the sandwich recipe below.) 

While we are spending some time down in sunny Southern Florida again this winter, I have challenged myself to put together "healthyish" lunches. I've been snapping a photo each day or so, and posting them on Instagram. Someone asked me where they could find the recipes. So - here they are... 


Ramen Bowl



1.  Ahead of time, make a batch of Bon Appetit's Spinach Miso Pesto Sauce. You will be glad.


2.  For each serving cook about 5 oz. plain ramen, soba, or spaghetti noodles according to package directions.


3.  While noodles are cooking, thinly slice cucumbers and a carrot. Place in a bowl and sprinkle 2 tablespoons of rice wine or even just white vinegar on them. Toss.


4.  Assemble by placing each serving of noodles in individual bowls. Top with the cucumbers, carrots, and some kind of protein such as shredded pork, chicken or a hard boiled egg. Drizzle the miso pesto sauce on top (freeze any unused sauce for another time) and dig in!



The Maisel "The sandwich worth the schlep"




1. Spread one side of  two pieces of rye bread with Secret Sauce (Thousand Island Dressing).


2. On the bottom piece of bread, pile on 7 oz. of pastrami and 1 oz. salami.


3. Top with an overflowing 1/4 cup coleslaw and the second piece of bread.


4. Slice the sandwich in half and serve with sour pickles.



Lemony Roasted Cauliflower Salad





1.Preheat oven to 350 degrees.  Rinse cauliflower and cut into florets. Place in a single layer on a baking sheet covered with parchment paper of aluminum foil. Sprinkle with lemon pepper and drizzle with olive oil. Place cauliflower in preheated oven and roast cauliflower for 50 minutes to an hour, until easily pierced with a fork and browning around the edges.


2. Mix 1/2 cup olive oil, 1/4 cup lemon juice, 1/2 teaspoon lemon pepper and 1/4 teaspoon of garlic powder.


3. Place a couple handfuls of spinach leaves on each serving plate. 


4. Open a 15 oz. can of chickpeas. Drain and rinse. Place in a bowl and microwave for 1 1/2 minutes. Put 1/4 cup of warmed chickpeas on top of the spinach leaves.


5. Divide the roasted cauliflower among each serving plate.


6. Sprinkle a 1/4 cup chopped fresh tomatoes on each serving plate.


7. Drizzle a bit of the salad dressing above over each serving, reserving 2 tablespoons.


8. Add some protein such as shredded chicken or turkey if desired.


8.  Mix 1 cup of yogurt and 2 teaspoons chopped parsley with the reserved dressing.Pour a heaping 2 tablespoons over the top of each salad.



Clean out the Refrigerator Veggie Soup




1. Dice an onion, peel and slice a carrot. Saute in 2 tablespoons oil until tender. 


2. Add 1 (15 oz.) can chicken, beef, or vegetable broth.


3. Add 1 (15 oz.) can diced tomatoes including the juice.


4. Add 2 cups spinach leaves.


5. Add left over roasted cauliflower from recipe above or any random vegetables in refrigerator.


6. Add protein such as shredded chicken, turkey or pork if desired.


8. Add 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon oregano.


7. Heat to a boil, turn down heat and simmer 5 to 10 minutes.


8.  Ladle into soup bowls.


9. Top with 6 minute egg; place raw egg in boiling water and set timer for 6 minutes. Add the end of cooking time pour hot water out of pan and run cold water over the eggs. Tap egg at wide end to crack shell and peel it off. Slice egg in half.


10. Sprinkle egg with black sesame and caraway seed or just black pepper and serve.