December 14, 2017 Lunch – Vietnamese Miso Noodle Soup. Dinner – Hamburger Helper and Roasted Vegetable Stew
For breakfast I ate my usual yogurt, milk, blueberries, and granola.
I got hungry at around 11:15 so began cooking my usual soup these days. I filled a three guard pot 3/4full of water and added chicken stock, a pho seasoning cube and 2 tsp. of dehydrated dashi. Then I began adding ingredients; seaweed strands, bok choy, three sliced mushrooms, about 3 oz. of baked chicken, five shrimp, three types of noodles (wheat, bean thread, and 30 mm rice noodle squares) and then a heaping T. of red miso, plus sesame oil and Chinese rice cooking wine.
Then when the soup was ready I chopped two green onions and to each bowl of soup I added a handful of fresh mung bean sprouts to each bowl of soup.
I ate two bowls of soup and had soup left to eat tomorrow.
I started cooking dinner at 6:00. I wanted to make a brown sauce to emulsify the dry hamburger helper and roasted vegetables. I looked at a brown sauce recipe in Julia Child’s Mastering the Art of French Cooking. Basically it called for cooking a mirapoix in butter, adding flour and the brown stock. Luckily, there was a bottle of turkey stock. I also used some beef consommé concentrate. I sautéed 3 oz. Of celery and red onion and 1 T. of fresh parsley in three T. of butter. After 6 minutes I added 1 heaping T. of flour and cooked it a couple of minutes and then adde 1 Roma tomato diced. I then sautéed the vegetable another couple of minutes. I then added about 2 to 3 T. of sweet Madeira. Then I added about a cup of turkey stock and then after mixing the sauce, I added the hamburger helper and roasted vegetables. I then added about 2 T. of tomato paste., 1 tsp. Of dried marjoram, a dash of salt band white pepper, another dash of Madeira and then two large handfuls of fresh spinach. After cooking the stew for a couple of minutes, I plated the stew and heated it with a slice of Cloud Cliff Bakery Whole Wheat bread and a glass of 2015 Cherry Blossom California Pinot Noir, my new favorite inexpensive Pinot Noir priced at $4.99 at Trader Joe’s. It has a very characteristic Pinot flavor and elegant with a smooth finish. I recommend it, a lot.
This dinner proved that one can convert a mediocre meal into a delicious dinner by binding the ingredients into a stew with a great sauce.