4 c waterBring the water to boil in a three-quart saucepan. Stir in the tomato paste and lentils. Return to a boil and add the soup mix and the seasonings. Simmer, with occasional stirring, for 8 minutes. Serves 4.
2 T tomato paste
1 pkg Madras stewed lentils
1 pkg tomato noodle soup mix (Knoll™ is good)
2 T dry onion flakes
1/2 t fennel seeds
1 t dry tarragon
1/4 t crushed red pepper
1/2 t sugar
1 t fish sauce.
What's hot on Dr Daddy Cooks?
- Baked Flounder and Rice
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Cornmeal-Crusted Fried Chicken Livers
- Improvised Steamer for Plates and Shallow Bowls
- Greek Village Salad
- Review: Fried Chicken at C&H Cafeteria, Northgate Mall, Durham, NC CLOSED JAN 3, 2023
- Potato Cake (Irish Latke)
- Steel Cut Oats with Roasted Walnuts and Golden Raisins
- Scallops and Egg Noodles in Cream-Garlic Sauce
- Smothered Chicken with Pasta
Thursday, December 29, 2022
Quick Tomato-Lentil Noodle Soup
Turns a BLT or tuna sandwich into a nice supper entirely from pantry ingredients.
Tuesday, December 13, 2022
Hearty Beef Soup with Mushrooms, Barley, and Black Beans
Developed December, 2022, mostly from pantry ingredients.
1 c (20 g) dry porcini mushroomsRinse the mushrooms briefly and cover with 12 oz of very hot water. Stir and set aside for 30 minutes to hydrate and release their flavor into the soak water. Drain, reserving the liquid and chop them with a few pulses in a small food processor. Do the same for the fresh mushrooms. Heat the oil in a 3-quart saucepan and add the mushrooms. Sauté for a few minutes and then add the chopped carrots. Add more oil as needed to maintain a good sauté. After a few minutes, add the onions and garlic. Fry until onions start to soften. Mix in the beans including the pack water. Add the water, mushroom liquid, and the stock concentrate. Bring to a gentle boil and stir in the barley and cabbage. Cook covered, gently boiling until the cabbage is tender and the barley has swollen, about 20 to 30 minutes. Off heat, stir in the seasonings and beef. Warm through and serve. Rye bread and butter make good sides. Serves 4.
3 T olive oil, divided
6 oz button mushrooms, coarsely chopped
1/2 c carrots, coarsely chopped
1 c onion, coarsely chopped
2 T tomato paste
2 t garlic, minced
1 14.5-oz can Cuban-style black beans (Bush™ is good)
reserved mushroom stock
3 c water
1 T beef stock concentrate (Better than Bouillion™ is good)
1/2 c barley
2 c cabbage, coarsely chopped
1 t salt
1 t sugar
1/2 t ground black pepper
10 oz (300 g) cooked beef steak, cut into 1/2-inch cubes
Friday, December 2, 2022
Mignonette Sauce for Shellfish
This simple sauce is the perfect accent for raw, steamed, or broiled seafood. Some like it on meats as well.
1/4 c finely-minced shallot
1/4 c red wine vinegar
1/4 c rice wine vinegar
1/4 t freshly ground black pepper
1/2 t salt
1 t sugar
Add ingredients to a small bowl or container. Mix well and let stand at least 30 minutes. Spoon small amounts over oysters, clams, mussels, and fish. Keeps well in the refrigerator for a good while.
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