Sorta like this thing I had at a Thai resturant in Boulder...

1 Tbs Oil
1/2 c Yellow Onion, chopped
1/4 c Green Onions, chopped
1 Tbs Garlic, chopped
2 Tbs Fresh Ginger Root, chopped
1/2 c Broccoli Florets
4 Fresh Mint Leaves, chopped
2 Fresh Basil Leaves, chopped
1lb Fresh Baby Spinach, trimmed and washed
2 Tbs Flour
1/4 c Beer
2 Tbs Soy Sauce
2 Tbs Peanuts, chopped
Crushed Red Pepper
Salt
Cooked Rice

Add Yellow Onion, Green Onions, Garlic, Ginger, and Oil to a skillet or wok. Cook on medium heat until the onions become limp. Add the Broccoli Florets and cook for another 2 minutes on medium heat. Add the Fresh Mint Leaves, Fresh Basil Leaves, and Fresh Baby Spinach and cook until the spinach starts to become limp. Add the Flour and stir to combine. Add the Beer, Soy Sauce and Peanuts. Season to taste. Cook on High for another 3 minutes. Serve over rice.

Sour Cream Biscuits and Potato Soup

So I was thinking...
Some biscuits made with sour cream, green onions, and bacon in the biscuit dough would go really well with baked potato soup.
I haven't made this yet, it's an idea based on recipe Ashley's Mom gave me.

Biscuits:
1/3 c Butter
2 c Flour
3 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Sugar
1 c Sour Cream
2 Tbs Green Onions, chopped
2 Tbs Bacon, cooked and chopped

Preheat your oven to 400 degrees. Mix dry ingredients (Flour, Baking Soda, Salt, Sugar). Cut in butter with a pastry cutter, until the butter clumps are the size of peas. Add the Green Onions and Bacon. Stir until mixed, then add the Sour Cream and stir until combined. Knead the dough until it stays together, no more than ten times. (If you knead the dough too much the biscuits become like rocks. After you have mixed in the butter, you want to mix the biscuits as little as possible.)Roll out and cut into whatever shape(squares, circles, hearts...) you prefer. Bake at 400 degrees for 10 minutes. (Put the biscuits close to each other or even touching if you like the sides soft. Set the biscuits far apart (about an inch) if you like the sides hard.)

Baked Potato Soup:
2 lb White or Yukon potatoes
1 Tbs Butter
1 c Green Onions, chopped
2 Tbs Garlic
1/2 c Chicken Stock
1 c Heavy Cream
1 c Cheddar Cheese, grated
1/4 lb Bacon
Salt
Pepper

Bake the Potatoes at 400 degrees for an hour. Melt the Butter in a pot on med-low heat. Add Green Onions and Garlic and cook until the Green Onions turn golden brown. Chop the Potatoes. Add the Potatoes and Chicken Stock to the Green Onions and Garlic. Cook for 15 minutes uncovered over medium heat(high simmer) stirring occasionally(keep anything from sticking to the bottom. Add the Heavy Cream and cook until hot over medium heat. Add the Cheese and stir until melted. Add the Bacon and stir to mix. Season to taste with Salt and Pepper and serve.