Friday, January 11, 2013

New Year New Posts begin

Mongolian Beef
Bacon Wrapped Burger
Chicken Pho

Funny how you think January will never get here. I'll never get through December with all the baking, shopping, family happenings BUT here we are welcoming 2013. 
Whether you are feeling pensive, melancholy or looking forward to another year of possibilities, there is nothing one can do to stop the march of time. 
So, I say we eat well, eat often and love those who love us, with abandon. Perhaps try a little harder to love those who ignore us or don't seem interested in us. 
Keep up our strength for each day with prayer and exercise and hugs.
I have been baking less since the first few weeks of December but ultimately cooking more. More main dishes and, after all, this cold season demands more soups and stews and other hearty fare, wouldn't you agree?
This week it has been Mongolian Beef, Chicken Pho, Bacon Wrapped Burgers. Yum to all!
Chicken Pho
(adapted from Love and Olive Oil)

Makes 4 large servings

1 lb dried rice vermicelli

Soup Base:
2 T whole coriander seeds
5 whole cloves
2 whole star anise
2 T heaping chicken bouillon in 2 Q water or 2 Q chicken stock
2 chicken breasts (boneless, skinless is my choice)
1 whole onion
2 garlic cloves
2-3 inch chunk of ginger smashed
1 T heaping brown sugar
1 T fish sauce

2 c bean sprouts
fresh cilantro
fresh mint
fresh grn onion
fresh Thai or reg basil
1/2 lime cut in 4
chili flakes

If using whole seeds toast until fragrant about 2-3 min and remove from heat.
In a large pot add spices, stock, chicken, onion, garlic, ginger, sugar, fish sauce.
Bring to a boil and reduce heat to med low and let simmer at least 20 min.
Remove chicken and shred the meat.
Taste the broth and add sugar or fish sauce to taste.
Strain the broth and discard the solids.
Prepare the rice noodles as per directions.
Ladle the broth into bowls. Divide the chicken and noodles into each bowl. Top with sprouts and other add-ins to taste.
Thoroughly enjoy!

No comments:

Post a Comment