Soy Broth with Noodles

Mark Bittman has become my secret friend or at least, his books and recipes have done that. I have not been disappointed with any recipe, I have made because, he allows so much freedom to make each recipe your own.

Soy Broth with Noodles

The Minimalist: From a Simple Base, Endless Possibilities (March 25, 2009)   adapted

1/3 cup soy sauce, more to taste

1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar

1 tablespoon rice wine vinegar, more to taste

A few drops dark sesame oil (optional) (I used.)

A squirt of sriracha or other sauce, or a dried red chili to taste (optional)

1 scallion, chopped

1 pound egg noodles

Bring a large pot of water to a boil and salt it.

In a smaller pot, bring 6 cups of water to a boil.  Reduce heat so that it simmers, steadily.

Add to the smaller pot, soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

Add egg noodles to large pot.  Cook according to package directions.

Taste broth and add more soy, salt, vinegar or heat as you like.

In the last three minutes, add scallions to broth.

Divide noodles into bowls and pour hot broth over all.

Yield: 4 servings.

Indian Style Chicken with Apples

Just in case, anyone does not know my secret, it is that I don’t like to repeat recipes, no matter how good, they are.  It is not the best method but with all my cookbooks and recipes from bloggers, I have an unlimited amount of recipes, I want to make.  There are foods like salmon and chicken which we eat weekly and at this point, while there are many new recipes, most are similar to what I have made, before.

I was happy when I found this one on  I love Indian seasonings and often add them to other dishes.  Apples always make me happy in main and side dishes as well as desserts.  This sounded good.  I made a few changes and we had a worthy meal for dinner.

Indian Style Chicken with Apples


    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast halves – cut into strips
    • 1 large sweet onion, diced
    • 2 apples – peeled, cored and sliced
    • 1 red bell pepper, seeded and sliced into strips
    • 1 teaspoon curry powder
    • 1 teaspoon ground cinnamon
    • 1/2 cup chicken broth (from soup bubbling on the stove)
    • 1 cup Tofutti sour cream to replace the dairy yogurt
    •  pepper to taste


    1. Heat the olive oil in a large skillet over medium-high heat. Fry the chicken until golden brown, 5 to 10 minutes. Remove from the skillet and set aside.
    2. Add the onion and apple to the skillet and reduce the heat to medium. Cook and stir until the onions are translucent, about 8 minutes. Add the bell pepper; continue to cook and stir for another 5 minutes. Season with curry powder and cinnamon; cook for a few more minutes to intensify the flavors.
    3. Stir in the chicken broth and Tofutti sour cream. Return chicken to the skillet and simmer for a few minutes to heat through. Remove from the heat, season to taste with salt and pepper, and let stand for 5 minutes before serving.Prep time was only a few minutes and everything went smoothly.  This is an easy recipe.

  • This is linked to  Slightly Indulgent Tuesdays

Desperation Tomato Soup — Giada

I made this, one night, when my eyes were literally closing.   Forget cooking, I didn’t even want to eat.  

The other of lifting a fork to my mouth overwhelmed me.    I am sure, many of us, have these days or evenings where everything looms large.  I have them more, these days, when I am on extra duty for my job.  

That night typified exhaustion but I knew, not eating, was not going to do me any good.  I could see sleeping for an hour and waking up with hunger pains.  Then, I would, very likely not fall back to sleep for hours.  No, we were going to eat even if was lettuce without dressing.

Why I picked up Giada’s book up, I don’t know and why it opened to this soup is even more strange.  Who am I to ask questions?  I had dinner, Italian style, ready in a short while.  Tomato soup, something I love and something comforting.

I will hang my head, in shame, for those of you who always cook from scratch, something I often do, very often, but not that night.  This soup embarrassingly is made from bottled Marinara soup, boxed Vegetable Soup and canned beans plus a few extras.  I, even peeled carrots…..Wow!  Chopped an onion…..Double wow!!

Let me tell you, this soup was very good.  It had flavor and was smooth and went down, easily and I loved it, at least that night.  My instincts tell me, I would like it again and then again.  It was not simply the desperation but I can keep it for another desperation night when sleep calls.

Quick and Spicy Tomato Soup adapted from Giada De Laurentiis

Serves:  4 to 6 serving
  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 (26-ounce) jar marinara sauce
  • 28 ounces vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/4 teaspoon red pepper flakes
  • 1/2  any small pasta
  • 1/2 teaspoon freshly ground black pepper


Warm the olive oil in a large soup pot over medium-high heat.

Add the carrots and onion. and saute until soft, about 2 minutes.

Add the jar omarinara sauce, chicken broth, cannelloni beans, red pepper flakes, pasta, salt and pepper.

Simmer for 10 minutes.

Ladle into bowls and serve.

Eat and enjoy!

Note the length of time for this soup, if you cook the pasta while you are browning the vegetables………12 minutes. Even a tired lady should be able to handle this and if one can’t, sleep is the only answer.

This is linked to Totally Tasty Tuesdays (Mandy’s Recipe Box),   Tuesday’s Tasty Tidbits  Tasty Tuesdays   Mix it Up Monday    Cookbook Sundays

Gluten Free Wednesdays

Cheddar Potato Soup

Montgomery's Cheddar cheese

Image via Wikipedia

This started out to be a good potato soup but I love potato soup and one would have to do something terrible to it, for me, not to enjoy it.  This is just the opposite.  The cheddar cheese gave this a personality of its own.  The flavor of the cheese transformed it from a decent soup to a tasty soup, to love.

Other than the chopping, this soup is easy to make.   First the onions and celery.  Then, I decided to add some red pepper, forgetting this was going to be blended and the red would not be seen.  I used fingerling potatoes and left them with the skin on and these had to be chopped also.   Although, I did shred the cheese with a grater, work could have been saved by using a knife and cutting thin pieces.  It would melt just as well in the hot soup.     I would use white cheddar, next time, just to change the color of the soup, to something brighter and lighter.

Cheddar Potato Soup adapted from Taste of Home Annual 2003


  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons butter
  • 4 cups diced peeled potatoes
  • 3 cups vegetable broth
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups milk
  • 1/4 teaspoon pepper
  • Dash paprika


  • In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted.

Fried “Basque” Vegetable Rice

I started out making Eating Well’s recipe for Basque Vegetable  Rice and midstream, I decided, I wanted fried rice.  As a result, this is not authentic basque nor authentic Chinese.  It does have some good vegetables in it and I added bits of egg to the brown rice.  Bottom line is that it is a good way to make the most of rice and vegetables.

Fried Basque Vegetable Rice


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, quartered and thinly sliced,
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, thinly sliced
  • 4 ounces mushrooms, sliced
  • 1 teaspoon paprika,
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 beaten eggs
  • 1/8 teaspoon freshly ground pepper
  • 1 1/4 cups short-grain white rice
  • 3 cups vegetable broth, or reduced-sodium chicken broth
  • 2 tablespoons finely minced fresh flat-leaf parsley, for garnish


  1. Heat oil in a 12-inch cast-iron skillet over medium heat. Add onion  and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
  2. Add, zucchini, bell peppers, mushrooms, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
  3. Add rice; stir to coat well with the zucchini mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.
  4. Drop egg in small bits and let it cook up, one or two minutes.  Remove and mix in with the rice. (I pushed my rice to the side of the pan and cooked in the other side.)
  5. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.