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.
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.
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?
Surprise, surprise — guess who is sick again? Well, I guess technically it is the same illness I had back at the start of the year, it’s just migrated from my sinuses to my lungs. Oh happy day. But all is well. I’m on a zpac (which is apparently a miracle based on what people have told me) so I should be back in fighting shape any day now.
But this illness has kept me from doing a lot of cooking. I am pretty much eating soup for every meal, but I’ve had some really delicious soups. And when you are eating as much soup as I am, variety is key. I’ve had chicken noodle, carrot and ginger, tomato, black bean, egg drop. Eric brought me home some egg drop soup from a local Chinese place last night and it was like a healing elixir.
This isn’t the exact soup I had (thanks for the stand in, Google images) but I feel as if it accurately conveys the golden, salty deliciousness that is egg drop soup. It should also come as no surprise that I’m guzzling tea by the gallon. My favorites have been Vanilla Bean Tea from the Mighty Leaf and White Peach and Ginger Tea from Trader Joe’s.
Prior to my all soup diet, I was obsessed with eating salads, mainly because I was obsessed with making my own salad dressings. Sunday night I made a kale salad with a homemade caesar vinaigrette (I combined white wine vinegar, garlic olive oil, a little dijon mustard, a pinch of parmesan cheese and a little salt and pepper) and it was excellent. I think I’m going to do a post next week on all the salad dressings I’ve created lately.
I’ve been really loving food blogs lately. That’s really not a new thing, but there are a few specific ones that I can’t get enough of. The Kitchn is an awesome site filled with fun articles, recipes and tips. The chicken and rice soup I made last week was inspired by a post I saw on there. I’ve also really loved Pinch of Yum. They post so many interesting and creative recipes that I cannot wait to try. Go ahead and add them to your blog roll — just trust me.