Hearty Egg Drop Soup

I've been stocking up on eggs lately.  In my area, upstate NY, eggs at Aldi grocery store have been running at $0.79.  I was trying to think of different things to do with eggs for dinner, I think my husband is getting sick of quiche.  Then my grandfather popped into my head.  He loved soup.  After my grandmother passed and he was diagnosed with lung cancer, it was about all he ate.  He spent the summer with us the year before he died and taught me how to make egg drop soup.  Egg drop soup, although super delicious, is not a meal in and of itself.  Time to use my CSA to make a nice hearty egg drop soup.  This recipe is super quick and easy.  Start to finish it only takes about 20 minutes.

Hearty Egg Drop Soup

32oz stock, chicken or vegetable 

32oz water (I refill the stock container with water)

4 leaves Napa cabbage, chopped, about 2 cups

3 spring onions, chopped, about 1/2 cup

3 garlic scapes, chopped, about 1/2 cup

     *minced garlic can be subbed

1/4 soy sauce (I use Kikkomen gluten free)

salt and pepper to taste

3 large eggs, lightly beaten

 2 chicken sausages **optional

 In large pot bring to boil all ingredients except eggs.  Reduce to simmer and simmer about 5 minutes.

 Lightly beat 3 eggs

Slowly pour eggs into pot.

Simmer another 5 minutes.

Eat and enjoy!

This served my husband and I but could probably easily feed 4 people.  

Early Summer Cobbler

Its summer again!  Summer for me means CSA.  Now that this is my 4th summer of CSA, its getting a bit harder to discover new veggies and new ways to make them.  Just when I was worried my cuinary adventures were over, rhubarb happened!  Rhubarb!  I think I've only hadd it once or twice in my life.  I know it goes well with early summer berries.  My mother informed me she had blueberries and stawberries rotting in her fridge while she was out of town.  Rhubarb, bueberries, strawberries?  Sounds like the makings of a pie to me.  The problem with pie in my world is that I'm gluten intollerant and despise making crust.  Cobbler it it!

(Vegan/Gluten Free) Early Summer Cobbler

Filling:
4 C rhubarb, blueberry and strawberry, cut
      (foor exact copy I used 2c rhubarb, 1c blueberry, 1c strawberry)
2 tsp lemon juice
1/3 C sugar
1/3 C maple syrup
2 Tbs corn starch

Topping:
1/3 C brown sugar (or 1/3c sugar plus 1tsp molasses)
3/4 C rolled oats
1/2 C sorghum four
pinch of salt
1/3 C melted "butter" (I use Earth Balance soy-free)

Preheat oven to 350
Grease 8x8 glass pan or baking vessel of choice, I used large ramekins

Mix together all filling ingredients except fruit.  

Once well incorporated, toss fruit in mixture until evenly coated.

 Pour into baking dish.

Mix together all topping ingredients except "butter".  Once ingredients are well mixed, add melted "butter" and stir well.  Evenly top fruit mixture with topping.
Bake 35 minutes until topping is golden and fruit is bubbling.