These cookies are excellent and so simple to prepare with kids, however they aren’t precisely “dip in milk” cookies. They seem to be in high demand, and everyone always adores them. No need for an oven!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 cups beef broth
- ½ cup water
- ½ cup quinoa
- 3 green onions, chopped
- 1 (8 ounce) can sliced mushrooms, drained
- 1 cup fresh green beans, trimmed and cut into 1 inch pieces
- 1 tablespoon chopped fresh tarragon
- 1 (5 ounce) can evaporated milk
- 1 pinch salt and pepper to taste
Instructions
- Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 8 g |
| Protein | 17 g |
| Saturated Fat | 4 g |
| Sodium | 1350 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Interesting ingredients! I’m thinking you can add any veggies and this would be good. I had to add a cup of chicken broth to this to thin it out a bit. I used red Quinoa because that’s what was on sale. Will make again!
Found this recipe to get rid of some evap milk, then ended up using half and half instead. Oh well. Liked the soup after some modifications–No mushrooms. Used tops of green onions, too. Sub out Tarragon and instead used cayenne pepper and celery seed. Stir in 1/2 cup mozzarella in final step. Top with shredded asiago cheese.
This was ok, but I didn’t like the tarragon flavor with it, and think it might be better with something else other than beef broth, kind of a strange combo of ingredients, didn’t hate it and didn’t love it. I don’t think I will make this again.