Tag Archives: comfort food

Faux Pho

Saturday’s supper began with this:

Watermelon Radishes from Mountain Shadow Farm, Purchased at the Bainbridge Farmers' Market | Oysters & Pearls

I picked up the most beautiful watermelon radishes at the Bainbridge Farmers’ Market on Saturday morning from Mountain Shadow Farm.  I also got salad turnips and sweet potatoes, plus a boatload of kale and onions from Willie Williams, and whole wheat bread from Peace Valley Bakery.

I was a single lady all weekend (Wheat was at a bachelor party in New Orleans), so I reverted back to my law school meal plan: Faux pho.

Watermelon Radishes from Mountain Shadow Farm, Purchased at the Bainbridge Farmers' Market | Oysters & Pearls

Actually pronounced “fuh,” (not faux), I usually just call it a noodle bowl and a day.  It’s the simplest meal ever:

Simply bring some veggie, chicken, beef, or pork broth to a boil, drop in rice vermicelli noodles (or any rice noodle you like), cook for a couple minutes, then drop in any chopped veggies you would like, top with a dash of rice wine vinegar and sriracha, and enjoy.

This particularly pink noodle bowl included some torn off bits of Nori seaweed, some torn yukina savoy (a delicious green, also purchased from Mountain Shadow Farm), sliced watermelon radish, sliced jalapeño pepper (homegrown!), and topped with a heavy dash each of rice vinegar and rooster sauce.  It’s warm, delicious, comforting, and healthy.  The perfect simple supper for these especially chilly days and the colds that often accompany them.

Faux Pho Recipe | Oysters & Pearls

Cook’s Note: I stock up on rice vermicelli noodles at the asian market when I’m able in Tallahassee.  I try to keep low sodium chicken or veggie broth on hand all the time, anyway.  Then throw in the kitchen sink!  It’s all good.

Until Next Time

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Vegetable Beef Soup

Hola!

Sorry for my absence yesterday.  Actually, I’m not really sorry.  Some days you just need a break, ya know?  It’s been a long week.

I spent my time off from blogging by working, testing out my very own pumpkin cupcake recipe for two (baking recipes are like, pretty hard), and eating Mexican food.  And leftover vegetable beef soup.

Vegetable Beef Soup Recipe  | Oysters & Pearls

Wheat really wanted vegetable soup Monday night, and I’m so glad he did.  Now that the weather has majorly cooled off here in SoWeGa, it was the perfect meal.

And no, it was not a meatless Monday in our house this week, but there was a whole lot of vegetables.

Vegetable Beef Soup Recipe

ingredients

– 2 pounds lean ground beef
– 2 28-ounce cans of whole tomatoes (do not drain)
– 2 28-ounce cans of water
– broiled steak seasoning (aka McCormick Perfect Pinch Steak Seasoning)
– all the vegetables you can get your hands on, chopped

instructions

Brown the meat in a skillet and seasoning with a tablespoon or so of Perfect Pinch steak seasoning.  I call it “broiled steak seasoning” because that’s what my Mama, aunt, and Grannie always used on everything.  They quit making it, but this Perfect Pinch is a fine replacement.  Drain the meat and add it to a Hugh Jass pot.

Add both cans of tomatoes, undrained, then fill each can up with cold water and add those to the pot.

Add all the vegetables you can get your hands on and chop up.  Here’s what went into my soup: a whole bag of whole carrots, peeled and cut into coins; 3 zucchini, cut into half moons; about a half pound of fresh green beans, cut into bite-size pieces; one whole vidalia onion, diced; half a head of celery, sliced; and about half a pound of fresh okra (homegrown!).  The trick with okra is add it in the last 20 minutes of cooking so that it doesn’t get soggy and gross.

Bring the pot to a strong simmer over medium-low heat and cook for at least an hour, then add okra and cook for 20 more minutes.

Salt ‘n Peppa to taste.

Vegetable Beef Soup Recipe | Oysters & Pearls

I served it with baked cornbread… because cornbread is really good dipped in tomato-based soups, if you ask me.

This makes a TON of soup, and we have been/will be eating leftovers all week.  But we don’t mind.

Making Vegetable Beef Soup | Oysters & Pearls

Look how colorful it is!  With lean meat and all those fresh (organic and locally grown) veggies, it’s definitely good for you.

Recipe for Vegetable Beef Soup | Oysters & Pearls

And don’t let my list of in-house veggies lock you down.  Feel free to add spinach (one of my personal favorites in vegetable soup), collards, mustards, peas, beans, potatoes… always let your conscience be your guide.

Easy Recipe for Fresh Vegetable Beef Soup | Oysters & Pearls

It might be the easiest, most heart-warming, delicious soup ever!  And an awesome way to get your veggies in all at once.

I’ll be back tomorrow with a very girlie Friday Finds post!  But in the mean time, what’s your favorite veggie in veggie soup?

Mine always has been/always will be the okra. Always.

And a enormous HAPPY BIRTHDAY to my sweet friend and favorite Boston eskimo, Brittney!

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Miss you (and Salty Dog) and hope you have an amazing day today!!  Harold also sends his love. <3

Until Next Time

Comfort Food

I apologize for being MIA this week.  I was in Atlanta/South Carolina on business for the first part of the week, and while away I came down with a sinus infection that has knocked me off my feet.  I’ll be sharing some updates and recaps later on, but today, I’ll just share one thing: comfort food.

Usually when people say “comfort food,” macaroni and cheese, spaghetti, and other warm, hearty dishes and probably a plethora of casseroles spring to mind.  But the first thought in mine today was a good old tomato sandwich.  Just a big juicy red tomato (preferably homegrown), a hefty swipe of Duke’s mayonaise, salt and pepper, and bread.  Now, this sandwich is much better on white bread, but alas, wheat was all I could scrounge up in my NyQuil-induced haze.  It was still good, though.  Can’t wait until (hopefully) Wheat and I have our own homegrown tomatoes to make my ‘mater sammiches with this summer!

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 P.S. Have you entered the Mini Dessert Maker Giveaway?  You have until Monday, April 1st at 8 p.m. Eastern time to enter!