Faux Pho

Authentic beef pho requires long cooking of beef marrow bones and many spices and aromatics. This short-cut method yields a dish similar in flavor and aroma to the real thing but takes less than 20 minutes to prepare.

2 qt water

4 T beef stock concentrate (Better Than Bouillon™)

2 t five-spice powder

4 T fish sauce

2 t soy sauce

2 t sugar

1/2 t granulated garlic

8 oz rice vermicelli

12 oz thin slices of tender beef

Thai basil leaves and bean sprouts (optional garnish)

Soak the noodles in hot tap water. Bring fresh water to a boil in a saucepan. Stir in all the ingredients except the noodles and meat. Simmer 15 minutes. Add the noodles and the raw beef. Simmer 5 minutes and serve, topped with basil and sprouts, if desired. Serves four.

Pasta in Lemon Sauce

Lemon Pasta with Sous Vide Pork Chop

Developed by Ben, Summer, 2023. A quick tasty side dish for meats or fish.

1 lb spaghetti or similar pasta shape
zest of 1 lemon

juice of 1 lemon

1 clove garlic, finely minced

1/3 c grated parmesan cheese

4 T (1/2 stick) butter 

Cook pasta in salted water. In a sauté pan over low heat, melt the butter with the garlic and lemon zest. When pasta is almost done, reserve a 1/4 cup of the pasta water and transfer the noodles to the sauté pan. Add the cheese and half of the lemon juice. Increase heat to medium high stirring to combine, adding pasta water as needed to create a creamy sauce. Adjust seasoning with salt and remaining lemon juice.

Vegetable Lo Mein

Developed Summer, 2022 from an earlier dry-noodle dish. This version utilizes fresh lo mein noodles purchased at a local pan-Asian grocery.

1 medium yellow onion, thinly cut through poles
1 T minced garlic
2 c baby bok choy, cut on the bias into 1-inch pieces
2 c napa cabbage, cut into shreds
1 7-oz can bamboo shoot strips, rinsed well, and drained
3 T vegetable oil, divided

16 oz fresh lo mein noodles

Sauce

1 c chicken stock

2 T soy sauce
2 t roasted sesame oil

1/2 t sugar
2 t fish sauce

1 T shao shin rice wine
2 T oyster sauce

2 t tapioca or corn starch

2 green onions, cut on bias

Bring 3 quarts of salted water to a gentle boil. Add the noodles, separating them as they boil. Boil gently for 3 minutes. Drain well, toss with 1 tablespoon of oil, cover and keep warm. Meanwhile combine the sauce ingredients in a cup. To make the topping, heat 1 T of oil sizzling hot in a large wok. Stir fry the onions until they begin to soften. Then stir fry, in turn, the bok choy, napa, onions, bamboo shoots, and garlic, adding oil as needed. When the vegetables are almost done, stir in the sauce and bring to a boil. Then, fold in the noodles, and heat through. Serve in a large bowl, garnished with the green onions. Serves 6. Variation: shreds of meat cooked separately can be added with the noodles.

Quick Tomato-Lentil Noodle Soup

Turns a BLT or tuna sandwich into a nice supper entirely from pantry ingredients.

4 c water
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.

Bring 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.

Quick and Easy Tomato-Noodle Soup

Developed August, 2020 from mostly pantry items. Pairs nicely with a sandwich for an easy summer meal. Optionally vegan.

1/2 c chopped celery with leaves
1 T vegetable oil
1/2 c chopped fresh or frozen tomato
2 T dry onion
1 qt water
1/2 t salt
1/2 t thyme
1/4 t celery seed
tomato based pasta soup mix (Knorr™)
1/4 c diced green onions
1 oz deli chicken, diced (omit for vegan)

In a two-quart sauce pan, heat the oil over medium high. Add the celery, lower the heat, and cook covered for 5 minutes. Stir in the tomato and dry onion, cover, and cook a few minutes more. Add the water and seasonings and bring to a boil. Stir in the soup mix and simmer 10 minutes, stirring occasionally. Stir in the green onion and chicken. Serves 4 as part of a light meal.

Spaetzle (German-style noodle dumplings)

Spaetzle Maker (internet)

Developed Spring 2018 from a traditional recipe.

2 eggs
2/3 c milk
½ t salt
¼ t ground nutmeg
2 c flour
¼ c butter or schmaltz
beef gravy (optional)

In a large bowl, beat the eggs well. Stir in the milk, salt, and nutmeg. Half-cup at a time, stir in the flour with a spoon, until all is incorporated.  Let stand 30 minutes to hydrate the flour and permit gluten formation. Bring 4 quarts of salted water to a rapid boil in a six-quart saucepan.  Fill the basket of spaetzle maker with the dough, and position over boiling water.  Pressing down on the dough mass, slide the basket back and forth over the grate until the water boiling slows.  Boil a few minutes until the spaetzlen rise and are firm. Lift out with a mesh strainer to a skillet of hot melted butter or rendered fat.  Fry until crusted on bottom, and top with gravy. Serves six.

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Beef Stroganoff

Developed March, 2019. After the slicing is done and the noodles are boiling, the dish comes together in about 10 minutes.

8 oz (250 g) flank or skirt steak
1/4 c (50 ml) flour
8 oz (250 g) brown mushrooms, sliced thickly
6 oz (175 g) frozen pearl onions, thawed
2 T (30 ml) butter
2 T (30 ml) olive oil
2 t (10 ml) minced garlic
3/4 c (175 ml) dry red wine
1-1/2 c (350 ml) beef stock
3/4 c (175 ml) sour cream
2 T (30 ml) paprika, divided
8 oz (250 g) tagliatelle or egg noodles, cooked al dente, and drained

Chill the beef 30 minutes in the freezer, slice thinly across the grain, and flatten each piece. With your fingers, mix the flour with the beef slices, season lightly with salt, and set aside. Heat the oil and butter over medium in a 12-inch stainless-steel skillet until sizzling stops. Add the mushrooms and salt lightly. Cook until softened but not browned. Add the onions and continue frying until softened. Add meat, garlic and half the paprika. Lower the heat and cook until meat loses its rawness. Add the wine, cook until almost gone, and add the stock. Bring to a simmer, stir in the sour cream, the remaining paprika, and the noodles. Cook gently until the sauce has thickened and the noodles are done. Adjust seasoning. Serves 2 to 3.

Buttered Egg Noodles

Developed January, 2019 as an alternative to potatoes, rice or another starchy side dish.

8 oz (225 g) wide egg noodles
1/4 c low-fat margarine (or 2 T butter)
1/4 t garlic powder
1 t paprika
1/2 t salt
1/2 t ground black pepper
1/4 c sour cream
about 1/2 c cooking water

Bring two quarts of salted water to a boil in a medium saucepan, stir in egg noodles, and cook uncovered at a fast simmer for 10 minutes or until tender. Drain well, reserving the cooking water, and return noodles to the saucepan. Stir in margarine or butter until melted, then the seasonings, sour cream, and enough cooking water to produce a smooth but not watery sauce, stirring after each addition. Serves 4.

Scallops and Egg Noodles in Cream-Garlic Sauce

Developed December, 2018. Luxury in a quick and easy meal.

12 oz diver scallops
1 t salt
1/4 t white pepper
flour
1 oz each of butter and olive oil
1/2 c thinly-sliced shallot or leek
2 T thinly-sliced garlic
1/4 t crushed red pepper
1/3 c half and half or light cream
8 oz pappardelle or wide egg noodles

Bring two quarts of salted water to a boil in a 3-quart saucepan. Add the noodles and boil gently until tender but firm, about 9 minutes. Drain, reserving 1 cup of the pasta water, and keep covered. While the noodles cook, heat the oil and butter over medium in a 12-inch stainless-steel skillet. When sizzling stops, add the shallots, garlic and crushed red pepper, and sauté until lightly colored. Dry the scallops on paper towels and season with salt and pepper and dust lightly with flour. Lower the heat to medium-low and add the scallops. Cook gently until lightly browned on one side, turn and cook the other side. Stir in the dairy, the noodles, and the pasta water. Cook gently 5 minutes with mixing until the sauce is mostly absorbed and the noodles are tender. Add pasta water if needed. Taste for seasoning. Serves two or three generously. Variation: Substitute shelled shrimp or imitation crab meat (surimi) for the scallops. Butter-steamed cauliflower makes a good side dish.

Oven-Braised Beef Chuck Ribs

Beef Chuck Ribs with Egg Noodles

Developed January, 2018. This hard-to-find cut sits next to the short ribs. Although it is less expensive it is just as flavorsome. In this recipe, a homemade BBQ sauce furnishes the braising liquid.

2 4-rib racks beef chuck ribs
1 c Durham-Style BBQ sauce
GP seasoning and rub
8 oz egg noodles

Preheat oven to 325 F. Rinse and dry the meat. Trim away any loose fat or tissues and cut into two-rib sections.  Season both sides generously (1 tablespoon per pound) and place into a dutch oven. Pour the sauce over the meat, turning with tongs to cover. Roast covered, turning occasionally, until meat is fork tender, about 3 hours. Boil the noodles for two minutes less than package calls for. Drain the noodles, stir them into the pot, and return to the oven for 10 minutes to absorb flavor and finish cooking. Serves four. Sauteed spinach makes a good side. Variation: Include par-boiled green cabbage wedges with the noodles. Extend cooking time as needed until they are tender.

Chinese Noodle Soup with Pork Balls and Napa Cabbage

Prepared December, 2015. Pork, beef, and fish balls are popular to serve as appetizers or to add to soups. They are sold frozen in specialty Chinese food outlets, and make it easy to add flavor and protein to a dish. 

1 qt (1 L) water
4 oz (115 g) frozen stuffed pork balls
1 t (5 ml) fish sauce
1 T (15 ml) soy sauce
1 t (5 ml) sugar
1/2 t (2.5 ml) salt
1 t (5 ml) sesame oil
1 t (5 ml) grated fresh ginger root

6 oz (175 g) Napa cabbage, cut into 1 inch pieces

3-1/2 oz (100 g) dry Chinese wheat noodles

Bring water, frozen pork balls, and seasonings to a slow boil in a 3-quart saucepan. Cover, adjust heat to a fast simmer, and cook 10 minutes. Remove the pork balls to a plate to cool briefly. Cut each ball into thick slices, return to the pot, along with the cabbage, and return to a fast simmer. Cook 10 minutes with occasional stirring, and add the dry noodles. Cook five minutes more. Serves four as a first course in a Chinese meal, or two for a hearty meal. Variations: Omit meat balls. Substitute fish balls for the pork balls. Use bok choy rather than Napa cabbage.

Chinese Lion's Head Soup

Developed November, 2015 from an online recipe. Simple, fast, cheap, and so satisfying on a chilly night. Plump, flavorsome meat balls simmer in a light cabbage stock along with rice noodle squares. A one-pot supper ready in about 45 minutes.

Meatballs

1 lb (450 g) ground pork
1 large egg
2 T (30 ml) cornstarch
2 t (10 ml) dark sesame oil
1 T (15 ml) finely-minced fresh ginger root
1 t (5 ml) finely-minced garlic
1 t (5 ml) fish sauce
2 t (10 ml) salt
1 green onion, finely chopped

Soup

3 T (50 ml) vegetable oil
1-1/2 lb (700 g) napa cabbage
2 t (5 ml) ground mustard
4 T (60 ml) low-salt chicken concentrate (Better Than Bouillon™ is good) 
6 c (1.5 L) hot water
1 T (15 ml) soy sauce
4 oz (115 g) rice noodle squares, soaked in hot water until softened
2 t (10 ml) dark sesame oil
2 green onions, sliced across

Mix the meatball ingredients in a bowl using a wooden spoon in one direction until smooth and sticky. Chill for 30 minutes to firm up the meat mixture. Separate the cabbage into leaves, trim off tough bottoms, cut in half lengthwise and then across yielding eight pieces. Place noodles in a bowl, cover with hot tap water, and drain after 15 minutes. Heat the vegetable oil in a heavy six-quart saucepan on medium-high. When the oil shimmers, add the cabbage, stirring frequently, until cabbage is softened but not browned, about five minutes.  Add the hot water, the chicken concentrate, mustard powder, and soy sauce. Bring to a boil, then lower the heat to a fast simmer. Using a spoon and wet hands gently form 1 inch balls and drop them into the boiling soup, one by one. After adding the last ball, cover and simmer for five minutes. Stir in the drained rice noodles, replace cover and continue gentle cooking for another five minutes. Add salt according to taste, garnish with green onion, and drizzle on a little sesame oil. Serves four generously.

Chinese-Style Cabbage Soup with Rice Noodles

Developed Spring-Summer, 2015. Quick, light nourishment providing hydration, savory cabbage, and carbohydrates from slippery rice noodles. 
Stock

1 qt (1 L) water
5 oz (150 g) napa cabbage, cut into 1 inch pieces
2 T (30 g) chicken base (Better Than Bouillon Organic Reduced Salt™ is good)
2 t salt

Seasonings

1 t sugar
1 T soy sauce (Kikkoman™ is good)
1 t Chinese rice wine
1 t fish sauce
1 t dark sesame oil

4 oz rice noodles, soaked 1/2 hour in cold water, and drained
Garnish

shreds of cooked chicken, pork, lamb, or beef
bean sprouts
sweet basil leaves

Bring the water, base, and salt to a boil in a three-quart covered saucepan. Add the cabbage and seasonings, reduce to a fast simmer, and cover. Cook until the cabbage is almost done. Add the noodles and simmer until tender, about 10 minutes. Ladle into bowls and offer garnishes. Variation: add prepared fish balls or pork balls when five minutes remain.

Half a Chicken Soup

Conceived and first prepared March 22, 2013. Reverses the usual order and method of cooking. Speeds up process by using supermarket rotisserie chicken. Yields a rich, flavorsome stock, low in fat and carbohydrates, packed with tender vegetables and egg noodles, and plenty of meat in about an hour.

3 qt (3 liters) cold water
1 large yellow onion, peeled but whole
2 medium parsnips, peeled and cut into large pieces
4 medium carrots, peeled and cut into large pieces on an angle
celery leaves, if available, coarsely chopped
2 ribs celery, cut into large piece on an angle
fistful of parsley, tied into a tight bundle with kitchen twine
1 large bay leaf
8 peppercorns
2 allspice berries
4 whole gariic cloves, lightly crushed

1/2 of a 3 lb (1.4 kg) rotisserie chicken, cut into serving-size pieces, skin and fat discarded, along with the juices within the package

8 oz (225 g) extra-wide egg noodles, boiled 4 minutes in two quarts of salted water, and drained

Place the water and onion in a six-quart saucepan or Dutch oven over high heat. Cover and bring to a boil. Prepare the parsnips, and after 5 minutes, add them and the parsley, garlic and spices. Reduce heat to a fast simmer. Prepare the carrots, celery, parsley, and add them after 6 minutes. Cook until the vegetables are about two-thirds done, as tested with the tip of a paring knife. Transfer the carrots, onions, parsnips, and, optionally, the celery, to a saucepan or large bowl. Pour the stock through a wire strainer into the pan and discard the debris. Return vegetables and stock back to the larger saucepan and add the chicken pieces. Prepare the noodles in the smaller saucepan, add them to the soup, and reheat. Continue to simmer slowly for 10 minutes to finish cooking the noodles and to let the flavors mingle. Serves four to six. Variation: Use matzo balls rather than egg noodles.

Faux Kreplach

Recorded July 30, 2012. A kreplach is a stuffed noodle similar to soup won tons or ravioli in broth. Kreplach simmered in chicken stock makes a filling light supper. But good homemade kreplach take a lot of time and effort. A workable substitute is frozen beef ravioli, widely available in grocery stores such as Walmart and Kroger, for example.

12-1/2 oz (350 g) (half bag) frozen beef ravioli
3 qt (3 liter) water
1 T (15 ml) salt

Bring the salted water to a rolling boil in a 4-qt (4-l) pot over high heat. Add the frozen ravioli. Stir gently to break up clumps. Ravioli will be on bottom. Cover the pot, lower the heat, and return to a gentle boil. After the ravioli have begun to float, lower the heat to a fast simmer and cook 5 minutes more. Lift the ravioli gently with a slotted spoon and place in hot chicken stock or soup. Simmer for another 5 to 10 minutes. Serves 3 to 4.

Hamburger Helper + Helper

Prepared February 15, 2011. This reduces meat (and saturated fat) by half, replacing it with vegetables, seasonings and flavorings.

1 t vegetable oil
1/2 lb lean (85%) ground beef
2 T tomato paste
2 T dry minced onion
1/4 t crushed red pepper
1 t ground cumin
1 clove garlic, minced
1 T beef base
2-3/4 c very hot water
1/3 c frozen corn kernels
1 box Hamburger Helper® Mexican Chili Macaroni flavor

Heat the oil in a 10-inch skillet, and add the beef. Cook, with frequent turning, until well browned. Stir in tomato paste, garlic, cumin, and pepper. Heat for a minute, add the hot water, dry onion, corn kernels,  beef base and the noodles and sauce from the mix. Stir, bring to a slow boil, cover, and simmer 15 minutes, stirring occasionally. Serves 2 or 3.

Stir-fried Vegetables, Hong Kong Egg Noodles, and Fish Cake

Egg Noodles, Mixed Vegetables, and Fish Cake

Recorded January 28, 2011. Prepared several times beforehand.

2 c baby bok choy, rinsed, dried, and angle cut
2 c napa, cut into 1 inch pieces
1 c broccoli crowns, sliced, blanched, and refreshed
1 medium yellow onion, thinly cut through the poles
2 c bean sprouts
1 c sliced mushrooms
1 T minced garlic
1 can bamboo shoots, strips, rinsed well, and drained
1/4 c canola oil, divided
14 oz pkg Hong Kong-style dry egg noodles
3/4 lb prepared breaded fish cake squares (5 or 6 cakes)
2 T soy sauce
1 T dark sesame oil
1/2 T fish sauce
2 T oyster sauce
about 1 c chicken stock
1/4 c julienned green onions (optional)

Fish Cake
Heat 1 T of oil sizzling hot in a large wok. Add the fish cakes, and crisp, with frequent turning, about 1 minute, taking care not to burn. Remove to a plate to cool. Cut into slices.
Noodles
Add the noodles to salted boiling water (about 3 qts) in a large sauce pan. Boil gently for 3 minutes, stirring occasionally. When just tender, drain in a colander, and cool with cold water. Drain well and mix in 2 T oil and 1 T soy sauce. Add 2 T oil to the wok, and heat to smoking. Add noodles, fry on one side a few minutes. When golden, turn. Continue until the batch of noodles is nicely browned and crisped. Set aside in a large bowl and cover to keep warm.
Vegetables in Sauce
Stir fry the bok choy, napa, onions, mushrooms, bamboo shoots, bean sprouts, and garlic until crispy tender. Add the seasonings and stock.
Finished Dish
Bring vegetables to a boil, fold in the noodles, and heat through. Serve in a large bowl, arranging the fish cake slices on top. Garnish with the green onions. Serves 6.

Soba Noodles

Soba Noodles with Kim Chee

Developed January 31, 2011 from an Internet antecedent.

1/2 cup sesame seeds
8 ounces soba noodles
2 T balsamic vinegar
1 T rice wine vinegar
1 t white sugar
2-1/2 T soy sauce
1 clove garlic, minced
1 t dark sesame oil
1/4 c green onions, finely diced
1/4 c cilantro, chopped coarsely

Toast the seeds in a small skillet over medium heat until they are a rich golden color, and set aside to cool on a plate. Meanwhile, bring 3 qts of salted water to a boil. Add the noodles, with stirring, return to a boil and cook for 5 minutes. Drain them, rinse well with cold water, and drain again. Mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions in a 2 qt bowl. Add the noodles, and the toasted sesame seeds. Toss well. Let the dish sit for 30 minutes at room temperature before serving. Top with kim chee. Serves six.

Braised Cabbage

Recorded January 3, 2007 (at long last). A Family Favorite for decades.

1 medium head of cabbage, quartered, cored, and cut into 1 inch pieces
1/3 c low-fat soft margarine
salt, pepper, paprika to taste

Put cabbage in a 12-inch skillet, cover half way with water and salt lightly. Cover and bring to a moderate boil. Boil 8 minutes and drain thoroughly. Return drained cabbage to medium heat, let excess water cook off, stir in margarine and seasonings. Braise uncovered slowly about 10 minutes until tender, turning occasionally. Good as a side dish to many dishes. Can be added to vegetable soups or used in vegetarian burritos or mixed with buttered egg noodles. Serves 6.

Quick Somen Noodle Snack

Developed March 12, 2008, from Merry's dish.

1/2 lb somen noodles
2 T canola oil
2 t sesame oil
1/8 t garlic powder
1 T rice vinegar
2 T soy sauce (Kikkoman™ is good)
1/4 t sugar
1/2 t fish sauce (optional) 

kim chee (optional)

Bring 1-1/2 quarts salted water to a rolling boil over high heat. Add noodles with stirring. Cook 3 minutes total, stirring frequently. Drain in a strainer and refresh immediately in several changes of cold water. Drain well and place in bowl. Gently combine with oils. Add other seasonings and turn gently to coat. Serve chilled, topped with kim chee. Serves 4.