Frog eye soup was invented in my kitchen because of an ingredient shortage. We had plenty of groceries in the house. I am certain I was cooking for some holiday meal in the coming days.
My brother was making an unexpected visit that evening and I offered to make some homemade chicken noodle soup and sandwiches for dinner. I usually have chicken noodle soup ingredients on hand and I knew this would not require another trip to the store, because everyone knows I love chicken soup!!
I happily went about my business in the kitchen and started simmering some chicken breasts in chicken broth. I don’t always make a super-rich broth, especially when I am short on time.
I tossed in some onions, celery, and carrots. About 20 minutes before my brother was schedule to arrive I discovered I had no soup noodles!! What? At my house?
A long time ago I had a friend that loved to cook Italian foods. Spaghetti Aglio Olio, a.k.a garlic pasta, and a red meatless “gravy” were the only two thing I ever cooked with that friend.
If you have read any of my other posts, you know that I can never leave well enough alone in a recipe and have taken liberties over the years to adjust this recipe to my own preferences. I think this is the way most folks cook Aglio Olio, as no two recipes ever seem the same.
The way I learned to cook Aglio Olio was to start with olive oil, garlic, and anchovies. I know that the anchovies are supposed to melt into the sauce and provide a rich flavor. I find it leaves too fishy of a taste for me and have chosen to not use them. If you like that flavor, all you have to do is add 4 to 6 anchovy filets to the cold skillet with the garlic and oil when you first start the dish.
Asian inspired noodles are simply my take on Pancit and Japchae. Yes, I know they are from different countries. Yes I know this recipe is nowhere near authentic. Yes I know they are separate dishes, but I can hardly tell the difference. Since I cannot determine which one this is more like, I just call them Asian Inspired Noodles. Makes my life easier, and everyone knows I am all about simple.
Like my other Asian inspired dishes, this is another way I like to get extra veggies into our diets. I know, salads are good for that, but if you know me, you already know salad generally miss my plate somehow.
I also have a non-authentic recipe for Lo Mein that I will feature at a later date. When you see that one, you will think it is just combination of chow mein and Asian noodles.
I prefer this recipe with cellophane noodles or glass noodles. But my store doesn’t always have them available. There are several Asian markets in my area, but they are clean across town and I do not want to fight the traffic between here and there only to learn they are like all the other stores in town – out of stock or don’t carry them.
Witch’s Stew is just a Halloween party variation of Frog Eye Soup.
Frog Eye Soup is just a variation of chicken and pasta that had been started as a soup recipe and turned into more of a pasta dish. But the name has stuck in our family for about 20 years.
Frog Eye Soup got its name from the pasta shape that I had on hand for a Frog Eye Salad. For those of you who have never heard of Frog Eye Salad, it is kind of a sweet dish in which ambrosia and pasta salad got mixed up in the same bowl. It was very popular in the 60’s and 70’s.
I’ll try to make some in time for the spring holidays. Right now, my house is in full fall and winter holiday prep. For the blog anyway, you won’t find any carved pumpkins, graveyard scenes, or Christmas trees in the house just yet. But give it another month and you might.
My grandmother was famous for her chicken and dumplings, at least I always believed she was. Then I grew up and realized that everyone’s grandma, mom, aunt, sister, and/or cousin had one.
Unfortunately, there was no recipe for these. My grandmother would just toss things into a bowl and whip them up. These are not the soft fluffy biscuit type dumplings. I have heard them called chicken and sliders and also chicken and noodles when made by others.
Pre-internet days before I knew “everyone” had a version and I could simply search for a recipe, I spent years trying to make them like my grandma. My mom’s best friend’s mother spent an afternoon with me once and showed me how she made hers. They were just like my grandma’s! You would think I would have written down quantities, but nope. I was certain I could manage. The first time I made them her way, they were moon rocks. They were a little flavorless too and the broth base needed help.