The beauty of fauxmade

First of all, let me say greetings from snowy Atlanta. As some of you might have seen, we got about 2 inches of snow yesterday and it turned in to a total nightmare. Luckily, I work from home and Eric made it home before the roads got super bad, so we weren’t stranded in our cars. But I know plenty of people who were. Fingers crossed things thaw out soon.

Now on to the post. I have written before about my love of semi-homemade baked goods, and sometimes, you need to extend that practice to other aspects of cooking. I like to call this fauxmade (did I make that up? Probably not, but it sounds good). To me fauxmade is when you take some precooked ingredients or other shortcuts to make something that tastes like you slaved over a hot stove all day. Only part of the effort but still a delicious result.

soup

This was a pot of chicken and rice soup I made a few weeks ago. Instead of making my own stock with chicken and bones, I used bouillon and the juices and meat from a rotisserie chicken. That combination made for a rich, delicious soup  that both Eric and I slurped down. We preferred it to a chicken and rice soup I tried before that cooked all day in the crock pot. The above soup came together in about an hour.

Rotisserie chickens really are a fauxmade chef’s best friend. I have used them before to make soups, salads, tacos or quesadillas — even a stuffing for homemade/fauxmade ravioli. A $5 rotisserie chicken from Costco will feed Eric and I for at least two dinners, maybe even more.

I was inspired to write this post yesterday after I took a can of Manischewitz matzo ball soup and doctored it up to make it taste a bit more like the soup my mother-in-law makes.

51dAEkz9UiL._SY300_I put it in a pot with a little bouillon and water, added some carrots and parsley. It was quite tasty.

What are some of your favorite fauxmade cooking tricks?

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