Buzzing Crissy Herron From Indie Biz Chicks
April 9, 2009 by Cee
This week, Edie McRae and Cee Tindall, have “Buzzed” Crissy Herron from Indie Biz Chicks. Not only is she a master at teaching women how to build their own internet businesses. She is pretty great in the kitchen too. Crissy has always been a ‘forward thinker’ and was a work at home gal before it was cool to be working from home.
We asked Crissy about cooking. This is what she had to say:
I love to cook! I love to look through cookbooks, I read them cover to cover, like a novel. I take the basic recipe and put my own spin on it. In addition to meals, I make a lot of cookies…….. I don’t really measure things out… I cook by intuition.
She sounds like a promising food blogger! So we asked her for a recipe or two.
Crissy’s Special Sandwich
Take some ciabatta bread, top it with cranberry sauce (the whole berry kind), turkey, and meunster cheese. Yum.
That sounds so good. Easy and simple. But that’s not all. She sure dazzled us with her Lemon Rice Soup.
Lemon Rice Soup
This will make a hearty serving for one or a nice sized serving for two:
Put 10 oz chicken broth in pan and set to medium heat. Take two lemons and cut them in half and squeeze the juice into the broth. (squeeze ‘em in a separate pan so you can pick out the seeds). Bring the broth & juice to a simmer.
Start making some short grain or medium grain rice (DO NOT use long grain or jasmine. It won’t work right). Do this by putting 1/2 c rice and 1 c water in a pan, bring to boil, reduce heat to a minimum, cover, and steam for about 7 minutes or till cooked.
Take 2 eggs and crack ‘em in a bowl, scramble ‘em, and then temper them by adding a ladle of the simmering broth slowly into the eggs, stirring constantly (if you don’t temper them, they’ll cook in strings, like egg drop soup at the Chinese restaurant) I usually put a couple ladles of broth in the eggs to make sure it cooks smooth.
After the eggs are tempered, add the eggs to the broth and keep stirring. Add the cooked rice. Stir for a few minutes until thickened. Serve with a hearty bread.
Crissy, you can come back and visit us with more recipes any time you’re feeling “Foodie”!
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