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.

How to Refresh Canned Seafood

Canned crabmeat and shrimp are shelf stable and widely available. They can be used to add a briny flavor to soups and sauces. Often it has an unwelcome 'tinny' taste but that can be largely overcome with a simple rinse in salty water. This method is adopted from an earlier recipe.

1 qt tap water
1 T kosher salt

Stir the salt into the water to form a brine about equivalent to normal saline for crustaceans. In a sieve, thoroughly drain the packing liquid from a can of crabmeat or shrimp. Gently stir the meat into the brine and let stand about 5 minutes. Thoroughly drain the rinsed seafood and proceed to the recipe.

Quick Mushroom Barley Soup

A hearty, flavorsome meal ready in less than 30 minutes from mushrooms plus pantry ingredients.

8 oz large white mushrooms

3 c water

Seasonings

1-1/2 t salt

1 t sugar

1 t lemon juice

1/2 t ground cumin

1/2 t ground coriander

1/4 t granulated garlic

2 T tomato paste

pinch red pepper flakes

2 t olive oil

1/3 c quick-cooking pearl barley

1-1/2 T tapioca or corn starch suspended in water

Wash the mushrooms in lightly-salted tap water. Quarter them, put in two-quart saucepan, add the water and salt, and bring to a gentle boil for five minutes. Remove the mushrooms to a bowl using a slotted spoon or spider. Bring mushroom stock to a boil, add the seasonings, oil, and the barley. Simmer until the barley is tender, about 15 minutes, add back the mushrooms, the starch and simmer five minutes more. Adjust seasoning as needed. Serves four.

Toaster-Oven Garlic Bread

Winter 2023. This approach streamlines an earlier recipe by combining the topping ingredients into a compound spread. Pairs nicely with soup, chowder, or steamed seafood or offer as an appetizer with drinks at a gathering.

8 oz loaf supermarket French bread

1/3 c soft tub margarine
1 t granulated garlic, divided
1/2 c grated parmesan cheese, divided

In a small bowl, mash the margarine with a fork until softened. In two steps, mash in the granulated garlic, and finally, in two steps, the cheese. Preheat the oven on the broil setting with the rack placed 6 to 8 inches from the coils. Cut the loaf into 3/4 inch thick slices. Cover each with a generous layer of spread and arrange on a 12X9 baking sheet. Grill the bread until the top is browned and crisp, about 5 minutes. Serves 2 to 4 depending on the menu. 

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.

Hearty Beef Soup with Mushrooms, Barley, and Black Beans

Developed December, 2022, mostly from pantry ingredients.

1 c (20 g) dry porcini mushrooms
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 Bouillon™ 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

Rinse 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.

Dorothy's Quick and Easy Corn Chowder

This simple soup has been brought forward from DrDaddy's childhood. His sainted mother was not only a skillful traditonal cook but was also an innovative, resourceful one as well. She fed three hungry kids lunch every day and created quick, easy, healthful dishes on a modest budget. This is a simpler version of a corn and clam chowder presented earlier.

1 15-oz can creamed corn (Del Monte™ is good)
1 can of milk
2 t butter
salt and pepper to taste

Stir the corn and the milk together in a small saucepan. Heat to steaming but do not boil. Stir in the butter and adjust the seasoning. Yields two to three servings. Saltine crackers on the side make a nice addition.

Catfish Stew

First prepared January, 2008, Catfish nuggets are sold at a lower price than fillets.

2 rashers bacon, diced
1 medium onion, chopped
2 ribs of celery, sliced crosswise
1/2 c sweet red pepper, diced
1 medium carrot, diced
1 t fennel seed
1 t dry tarragon, rubbed
4 medium potatoes, peeled and cut into large dice
4 c chicken stock
1/4 c minced parsley
2 lbs catfish nuggets, cut into bite-size pieces
1 c milk or light cream
tapioca or corn starch suspended in a little cold water
2 t salt
1 t freshly ground pepper
sliced green onions to garnish

In a large heavy pot, over medium heat saute the bacon until crisp. Add onions, celery, and carrots, and stir. Cook with occasional stirring until they begin to color. Add the peppers and herbs. When soft, add potatoes and broth. Return to a low boil and simmer 20 minutes, adding the parsley after 10 minutes. Add the fish and return to simmer for 5 minutes. Do not boil. Add the milk, raise the heat to low boil and add the starch suspension gradually with stirring until the stew is somewhat thickened. Adjust seasoning. Ladle into bowls and garnish with green onions. With hot crusty bread and butter, serves 6 to 8.

Quick Rice and Lentil Soup with Poached Egg

A warm bowl of soup makes a satisfying breakfast or lunch dish. This one comes together quickly from pantry ingedients.

1/3 c long grain rice
1 T olive oil
2 T tomato paste
2-1/2 c water
2 T beef or vegetable stock concentrate
1 foil pack Madras lentils
1 t fish sauce (optional)
1/2 t sugar
1/4 t salt
2 oz frozen leaf spinach
1 large egg

Heat the oil in a two-quart saucepan, add the rice, stir and fry a few minutes until lightly colored. Stir in the water, tomato paste, stock concentrate, sugar, salt and fish sauce. Bring to a gentle boil for 10 minutes with occasional stirring. Mix in the lentils, cook for 5 minutes more, and then stir in the frozen spinach. When it's bubbling hot again, move off heat, crack in the egg, cover and wait 4 minutes while it poaches. Then, stir the egg into the soup. Serves 2 or 3 as a light breakfast or lunch. 

Easy Cheese Biscuits

Developed Fall, 2021. The package of biscuits keeps for months in the fridge and will bake in less than 20 minutes. Freshly-baked cheese biscuits and a warm bowl of split pea soup make a comforting cold-weather meal.

8 large refrigerator biscuits (Pillsbury™ are goodl)
1/2 c finely-shredded sharp cheddar
2 T melted butter
1 t coarse salt

Preheat a toaster oven to 375 F. Peel a biscuit from the stack and carefully split it in half. Sprinkle a tablespoon of cheese on one half, top with the other half, and press the edges together to seal in the cheese. Repeat with the other biscuits. Arrange on a 12-inch baking pan on a 3-2-3 layout. Brush tops with melted butter and sprinkle on a little salt (optional). Bake 17 to 18 minutes until tops are golden brown. Lift biscuits off pan while warm with a thin spatula. Let cool until safe to eat. To store extra, wrap tightly in plastic film and freeze.

Beans and Greens Soup

Developed June, 2021. Makes a satisfying breakfast, brunch, or lunch dish.

4 c bok choy, Swiss chard, or escarole, leaves separated from stems
1 T olive oil
1 t ground cumin
1 t ground coriander
1 t minced garlic
2 T dry onion
1 14.5 oz can southern-style pinto beans (Bush™ is good)
2 cans of water
1 t salt
1 t sugar
freshly-ground pepper to taste.
2 oz deli or home-cooked chicken meat, diced (optional)

Cut the rinsed stems into bite-size pieces and the leaves into 1-inch squares. Heat oil over medium-high in a three-quart saucepan until it's 325 F. Add the spices and garlic, and stir for 30 seconds. Immediately add the stems and stir well. Keep frying the stems with occasional stirring until tender, about 10 minutes. Add the reserved leaves, cook for a minute and stir in the beans, water, dry onion, salt, and sugar. Cook gently with occasional stirring for another 10 minutes. Serves 3 or 4.

Quick Tomato Noodle Soup with Egg Yolk

Want a warming and filling breakfast on bleak Winter morning? This soup comes together in less than 15 minutes from pantry ingredients. Egg yolks poached in the hot stock adds a bright note of nutrition.

2 T tomato paste

1 rib celery + leaves, cubed and chopped

1 rib bok choy + greens, cubed and chopped

1 qt water

1 pkg Knorr's Tomato Noodle Soup Mix

2 or more large eggs 

2 oz cooked chicken or turkey, chopped (optional)

Combine the celery and bok choy in a bowl. Microwave covered on high for 60 seconds. Put the tomato paste and the water into a two-quart saucepan, cover and bring to a boil. Stir in the vegetables and the soup mix, and cook uncovered at a fast simmer. While the soup is cooking, carefully crack two eggs into bowl, taking care not to damage the yolks. After 8 minutes, take the soup off heat, add the meat if desired and, with a spoon, lift each yolk into the hot stock. Whip the egg whites until frothy and spoon onto the soup. Cover and let sit 5 minutes before serving. Divide into bowls, placing a yolk in each. Serves 2 to 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.

Beef Vegetable Soup

Developed February, 2020 as a blending of familiar ingredients enriched with beef left over from an earlier meal or purchased at the deli.

2 T vegetable oil
1 c coarsely chopped green cabbage
1/2 c chopped onion
1/2 c diced celery
1/2 c diced carrots
1 c diced potato
2 T tomato paste
1 medium tomato, coarsely chopped
4 oz white or brown mushrooms, thinly sliced
1 t minced garlic
2 c hot water
2 t salt
1/2 t pepper
2 c beef stock (Better than Bouillon™ is good)
1 14.5 oz can seasoned black beans (Bush's Cuban™ is good)
2 green onions, sliced
1 T porcini powder
1/2 t fish sauce
4 oz cooked lean beef

Spread potato, carrots, cabbage, celery, and onion on a large plate. Salt lightly, cover and microwave on high for 5 minutes or until noticeably softened. Vent carefully. Heat the oil in a 3-quart saucepan over medium high and add the tomato paste. When darkened, stir in the garlic and, after 30 seconds, add the blanched vegetables, the tomato, and the mushrooms. Cook until reduced and colored. Stir in the beans, stock, and the water. Heat to a fast simmer for 20 minutes, with occasional stirring. Stir in the beef and heat through. Serves four. Ripped and torn croutons make a nice side.

Ripped and Torn Croutons

Meant as an accompaniment that brings crunch, flavor, and complex shape, these crusts are inspired by a garnish in a potato soup served at Fearrington House restaurant, in the countryside south of Chapel Hill, NC. They're good for salads too, or as a hot, crunchy snack.

1 cup French bread, torn into irregular pieces
2 t olive oil
1 t grated Parmesan
a pinch granulated garlic
pinch of salt

Heat oil over high heat in a small non-stick skillet. When smoking begins, lower the heat to medium high and add the bread pieces. Keep moving for about a minute. When browning of the edges begins, toss with the cheese and the other seasonings. Remove to a plate to cool.

Fresh Vegetable Noodle Soup

Quick first course in a soup and sandwich supper. Four fresh vegetables come together quickly to make a satisfying and nourishing soup.

1 T vegetable oil
6 oz napa cabbage, cut into bite-size pieces
1/2 c green onions, sliced into half-inch lengths
1/2 c sliced mushrooms
1/2 c coarsely chopped tomato
1 t minced garlic
1 qt water
1 packet tomato-noodle soup mix (Knorr™ is good)
1 t salt
1 t sugar
1/4 t freshly-ground black pepper
1/2 t fish sauce (use soy sauce for vegan)

Heat the oil to shimmering in a three-quart saucepan. Add the cabbage and sauté over medium-high for a few minutes. Stir in the mushrooms and green onions, cook a few minutes more, and add the tomato and garlic. When heated through, add the water, bring to a gentle boil and stir in the soup mix. Cook gently 10 minutes, add the seasonings, and adjust by tasting. Serves four.

Line-Cook Seafood Chowder

Developed November, 2019.This delicious chowder is adapted from a recipe posted to Reddit by a line cook who described it as a “signature soup at my restaurant Patrons love it, and I think you will too.” I agree. Well-balanced, creamy, and economical.

1 oz vegetable or olive oil
½ c (125 ml) chopped red onion
1 c (250 ml) diced celery
½ c (125 ml) diced carrot
3 c (650 g) diced yellow potatoes, skins on
1 T minced garlic
1 T salt
1 10-oz can baby clams with juice + 1.5 cans of water
1 T chicken stock concentrate
250 g cod fillet, or other firm white fish, cut into half-inch cubes
½ T ground black pepper
1 c (250 ml) half and half
2 c (500 ml) milk
1 T dry dill weed
1 T Old Bay seasoning

For the roux:

½ c (one stick) butter
½ c all-purpose flour

In a 6-quart saucepan, heat the oil over medium heat. Add the vegetables, garlic, and salt. Heat thoroughly with stirring, cover, and turn off heat. Let the vegetables sweat for 10 minutes to soften the vegetables. Add the clams, clam juice, water, salt, pepper, and the stock concentrate. Cook over medium heat for 10 more minutes. Add the cod to the pot, and simmer for 5 more minutes or until the potatoes are tender. Meanwhile, in a small non-stick skillet, melt the butter over medium heat. When the bubbling stops, slowly stir in the flour. Cook about 4 minutes with constant stirring until the roux turns a light tan and is smooth. Combine the cream and the milk in a large measuring cup, and off heat, slowly pour half the cold dairy into the roux with continuous whisking. When smooth, mix with rest of the dairy remaining in the cup. Stir the roux mixture into the chowder, add the dill weed and Old Bay, and heat to a fast simmer with stirring until the chowder thickens into a smooth creamy texture. Yields about 2-1/2 quarts (liters). Serve with oyster crackers or hot biscuits.

Quick Black Bean,Tomato, & Spinach Soup

This hearty soup makes a satisfying one-pot, one-dish meal. Adapted from an earlier recipe for bean and spinach soup. Developed July, 2019.

2 T tomato paste
1 T olive oil

1 medium tomato, coarsely diced

4 oz kielbasa or andouille sausage, diced

1 t minced garlic
1/2 t ground cumin
1/2 t ground coriander
pinch of red pepper flakes
1 t salt
1 t sugar
16 oz chicken stock
1 14.5 oz can Cuban-style black beans (Bush is good)
6 oz frozen or fresh leaf spinach 

  Heat the oil in a saucepan. Brown the tomato paste in the oil, add the tomato and the sausage and cook until browned. Add the seasonings, heat for a few seconds to bloom the flavor, and then stir in the beans and stock. Cook at a fast simmer over moderate heat with frequent stirring for 20 minutes. Mash the beans with a potato masher. Add the spinach, return to a simmer, and cook for another five minutes. Adjust seasoning. Serves 3 to 4. Pair with crusty bread, tortillas, or hot biscuits, for a complete meal. 

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Cabbage and Tomato Soup

A light, flavorsome soup makes an appealing breakfast. Add flour tortillas for a more substantial meal.

1 qt water
2 T tomato paste
6 oz Napa cabbage, cut into bitesize pieces
1 small ripe tomato, diced
1 t minced garlic
1 T vegetable oil
1/4 t crushed red pepper
1 t fish sauce (optional)
1 t salt
1/4 t freshly ground black pepper
3 green onions, cut on bias
1 t vinegar

Combine all ingredients except green onions and vinegar in three-quart saucepan and bring to a gentle boil. Cook 15 minutes with occasional stirring. Add the green onions and continue cooking for 10 more minutes. Add vinegar and adjust seasoning to taste. Serves four.

Quick Scallion and Rice Soup

Developed May, 2019 in response to a need for an easy-to-digest, savory comfort food.

1 qt water
1/2 c scallions, cut on an angle
1 oz tomato paste
1 t salt
1 t fish sauce
2 T chicken stock concentrate
1 t butter
3/4 c rice

Gently boil all the ingredients together, except the rice, for 10 minutes. Add the rice and cook 15 minutes with occasional stirring. Adjust seasoning. Serves four.