Fe Fi Pho Fun -or- Vietnamese Noode Soup: Pho

Pho

 

-or-

Vietnamese Noodle Soup

 

For the Chicken:

1 1/2  pounds  boneless, skinless Chicken Breast

3  Stalks  Lemongrass, white part only

1/2  Cup  Onion (about 1/4 of a large Onion)

2  cloves  Garlic

1  teaspoon  Kosher Salt

1  teaspoon  Sugar

1/2  teaspoon  Chinese 5-Spice

1/4  Cup  Oil

 

For the Broth:

4  Cups  Beef Broth

1  Cup  Water

3/4  of an Onion, quartered (this would be the remainder of the Onion from the Chicken Marinade)

3  2-inch pieces  Lemongrass (this would be the remainder of the Lemongrass)

1  teaspoon  Chinese 5-Spice

4  cloves Garlic, crushed

2  Tablespoons  Fish Sauce

 

For the Veggies:

Sliced Red Bell Pepper

Halved Slices of English Cucumber

Shredded Daikon Radish (or red radish, if you can't find Daikon, which is sweeter)

Fresh Basil Leaves

Lime Wedges

 

For the Nuoc Cham Dressing:

1/4  Cup  Fresh Lime Juice

1  Tablespoon  Fish Sauce

2  Tablespoons  Water

1  Tablespoon Sugar

1  Red Chili, thinly sliced

8  ounces  Maifun Noodles  (Chinese Rice Noodles), cooked according to package directions--if there are no directions, boil for 2-3 minutes immediately before serving; drain and place in bowls
Frozen Packaged  Egg Rolls, baked according to package directions
Lime Wedges, for squeezing over Pho, as desired

For the Chicken:
Chop the Lemongrass into 1/4- to 1/2-inch pieces.  Lemongrass is very fibrous, and I didn't chop mine fine enough--the children kept thinking there were hairs on their chicken!  In a food processor, mince together the Lemongrass, Onion, Garlic, Salt, Sugar, Chinese 5-Spice, and Oil.  It should end up looking almost like a tuna salad mix.  Thickly spread this over the Chicken and allow it to marinate in the refrigerator for a minimum of 30 minutes, or up to 24 hours.  Grill on BBQ or on an indoor grill pan; chop into bite-size pieces.

 

For the Broth:

Combine all ingredients in a stock pot; bring to a boil.  Simmer for a minimum of 20 minutes, but up to 2 hours to increase the depth of flavor.

 

 

 

For the Veggies:

Thinly slice Red Bell Peppers and English Cucumber; Julienne or grate the Daikon, and arrange everything on serving platter for self-serve toppings.

 

 

 

For the Nuoc Cham Dressing:

Combine all ingredients in a small bowl.

 

 

 

 

To serve the Pho:

Place the Maifun in bowls, top with Chicken, Veggies, a spoonful or two of the Nuoc Cham, and Broth and Lime Wedges as desired.  Serve with an Egg Roll on the side.  Yummy!  Serves 6.  Definitely worth the prep it takes to make.  We love the contrast of the spicy broth and cool cucumbers, soft noodles and crunchy bell peppers.

 

"Go ye, therefore,

and teach all nations,

baptizing them

in the name of the Father,

and of the Son,

and of the Holy Spirit,

Teaching them to observe all things

whatsoever I have commanded you;

and, lo, I am with you always,

even unto the end of the world.

Amen."

Matthew 28: 19, 20

 

 

Adapted from Feasting at Home and Gimme Some Oven. 





 

Chicken Chowder

Chicken Chowder

Mix in an 8-quart pan:
8  Cups  Chicken Broth
4  Cups  Half-and-Half
and set aside

In a 3- or 4-quart pan, saute:
2  Cups  Onion, chopped
2  Cups  Celery, chopped
1  Cup  Carrots, grated
1/2  Cup  Butter, melted
Add:
1 3/4  Cups  Flour
2  teaspoons  Dry Mustard
2  teaspoons  Dried Oregano
2  teaspoons  Dried Basil
1/4  teaspoon  Garlic Powder
Set aside and cool slowly, then wire whip into the Broth mixture.

Add to the Broth and Vegetable mixture:
2  pounds  Velveeta Cheese, cubed
and stir until melted.

Add in:
1  11-oz  can  Beer  -OR-  1-3/4  Cups  Chicken Broth
8 to 10  Cups Chopped, cooked Chicken (the equivalent of 2 fryers)
and bring almost to a boil.

Serves 20, 6 quarts, (and freezes Very Well)

"For, lo, the winter is past,

the rain is over and gone.

The flowers appear on the earth;

the time of the singing of birds has come,

and the voice of the turtle-dove is heard in our land."

Song of Solomon 2: 11 & 12

I hope you're not tired of soup recipes yet.  I don't make this but once a year--it is a bit labor-intensive, not to mention NOT low-calorie--but it is soooo good!  This has been my family's traditional 'Christmas Eve' supper.  This recipe is from my Grandma J.

Spring is showing up all over here--we're in full almond bloom right now.  The peach blossoms are popping out, and my crab-apple will be in bloom in another few days.  We've had some rain--no, it's not quite 'over and gone' yet--and I used it as an excuse to pick all my daffodils so the rain wouldn't hurt the blossoms. 

Tortellini & Andouille over Baby Spinach

Tortellini & Andouille over Baby Spinach

4  Cloves  Garlic, pressed or minced
1  Tablespoon  Olive Oil
1-1/2 to 2 pounds Andouille Sausage, halved lengthwise and cut on the bias
3  14.5-oz  RoTel Tomatoes (I use my home-canned pints)
2  14.5-oz  Tomato Juice  (I use my home-canned pints)
8  Cups  Chicken Broth
1  8-oz.  Tomato Sauce
2  teaspoons Chipolte Chili en Adobo puree
1  heaping Tablespoon  Dried Basil
Dash  Worcestershire Sauce
Dash  Smoke Flavoring, optional
2  20-oz.  Herb Chicken Tortellini

1  pound  Baby Spinach
Grated Parmesan Cheese

In an 8-quart stockpot, lightly saute the Garlic and Andouille in Olive Oil.  Add the RoTel Tomatoes, Tomato Juice, Chicken Broth, Tomato Sauce, Chipotle Chili puree, Basil, Worcestershire, and Smoke flavoring, if desired, and bring to a boil.  Add the Tortellini and cook for the time recommended on the package, about 9 minutes.

Place a large handful of Spinach in each bowl or rimmed soup plate and ladle the Tortellini & Andouille soup over the Spinach.  Top with Grated Parmesan Cheese.  Serves 16.

"If thine enemy be hungry,

give him bread to eat;

and if he be thirsty,

give him water to drink;

For thou shalt heap coals of fire upon his head,

and the Lord shall reward thee."

Proverbs 25: 21 & 22 

Where did this recipe come from?  Well, it started out as Spinach Tortellini Soup.  But I didn't want the spinach cooked in the soup--makes for yucky leftovers-- I didn't have this, had too much of that, and, well, it just kinda morphed into this.  We all thought it was good--I hope you do, too.  I thought it looked so pretty I just had to play around with the camera.  Oh, and this was a good way to get the children to eat spinach, too!

 

  

Sopa de Tortilla with Sweet Corn Cake

 

Sopa de Tortilla

with Sweet Corn Cake

 

 

Sweet Corn Cake

2/3  Cup  Butter, room temperature

1/3  Cup  Masa Harina (Ground Corn Flour--you can find this in the Mexican section at the grocery)

4  Tablespoons  Cold Water

10  ounces  Frozen Corn Kernels, or Corn from 2 large fresh ears

3  Tablespoons  Cornmeal

1/3  Cup  Sugar

2  Tablespoons  Whipping Cream

1/4  teaspoon  Baking Powder

1/4  teaspoon  Salt

 

Boiling Water

 

Preheat oven to 350*.

Place Butter in mixer bowl and whip until soft.  Continue whipping until very fluffy and creamy.  Add Masa Harina gradually, mixing until combined well.  Add Water gradually, mixing thoroughly.  Place Corn kernels in blender or food processor and coarsely chop; stir into Masa mixture and set aside.

Place Cornmeal, Sugar, Whipping Cream, Baking Powder, and Salt in a large mixing bowl; stir to combine.  Add Butter-Masa mixture and mix lightly, until just blended.

Pour into a well-greased 8x8 pan and cover with foil.  Place pan in a larger pan and pour in Boiling Water halfway up the Corn Cake pan.  Bake at 350* for 40 to 50 minutes, checking and maintaining Water level if necessary.  When Corn Cake is cooked through, remove and cool to warm room temperature.  Use a small ice cream scoop to scoop onto Sopa de Tortilla for serving.

 

Sopa de Tortilla

8  Cups  Chicken Broth

2  Chicken Breasts, cooked and shredded

1 Red Onion, diced

2  Carrots, peeled and diced

1  Potato, peeled and diced

1/4  Cup  Tomato Paste

1  Bay Leaf

2  Cloves  Garlic, minced

1/2  teaspoon  pureed Chipotle Chili en Adobe

1  teaspoon  Dried Oregano

1/8  teaspoon  Cumin

3/4  teaspoon  Salt, or to taste

1/2  teaspoon  Black Pepper, or to taste

1  teaspoon  Pickled Jalapeno Chili, seeded and chopped

1  Zucchini, diced

1  Yellow Squash, diced

1/2  Red Bell Pepper, diced

1/8  Cup  Lime Juice (from about 2 Limes)

1  Tablespoon  Cilantro, chopped

 

For Serving:

4  6-inch  Corn Tortillas, cut into julienne strips

4  Tablespoons  Vegetable Oil, more if needed

Shredded Jack Cheese

Sliced Avocado

Cilantro Sprigs

Salsa, if desired

 

Combine the first 13 ingredients (Chicken Broth through Pickled Jalapeno) in a large stock pot.  Bring to a boil; reduce to simmer and cook for 20 minutes, season to taste.  Add Zucchini, Yellow Squash, Bell Pepper, and Lime Juice; bring to a boil again, then reduce to simmer and cook for 15 minutes.  Remove Bay Leaf.  Add Cilantro; stir and remove from heat.  Soup may be frozen in batches if desired.  Serves 8.

 

To Assemble:

Fry Tortilla Strips in hot Oil until crisp; drain on paper towel.  Ladle Sopa de Tortilla into bowls.  Sprinkle with Shredded Cheese and top with Tortilla Strips.  Garnish with Avocado, a scoop of Sweet Corn Cake, a Cilantro Sprig and Salsa.



"Make a joyful noise unto God,

all ye lands.

Sing forth the honor of His name;

make His praise glorious.

Say unto God,

How awe-inspiring are Thou in Thy works!

Through the greatness of Thy power shall Thine enemies submit themselves unto Thee.

All the earth shall worship Thee,

and shall sing unto Thee;

they shall sing to Thy name.

Selah."

Psalm 66:1-4

 

 

This is what we had for "Balentimes Day," as the Little One said!  In my opinion the seasonings could be kicked up a notch or two, but the children enjoyed this mildly seasoned soup and corn cake.  I originally clipped the recipe from the newspaper's FOOD section many years back.  Someone had been to El Torito resturant and requested the recipe, which the restaurant graciously provided.  The children think this Sweet Corn Cake is very similar to the corn cake Chevy's restaurant serves.  Enjoy!

 



Cheap Eats >> Cream of Broccoli Soup

Cheap Eats  >>   Cream of Broccoli Soup

2  Tablespoons  Butter

1  Onion, chopped

3  Tablespoons  Flour

1/2  teaspoon  Salt

1/2  teaspoon  Black Pepper

Dash  Cayenne Pepper

1 14.5-oz  Chicken Broth

1  10-oz  Frozen Broccoli

2  Cups  Milk

Melt the Butter and saute Onions until clear.  Blend in Flour, Salt, and Peppers.  Stir constantly and cook 2 minutes.  Add Broth, then Broccoli and bring to a boil.  Simmer 15 minutes, stirring frequently.  Put soup in blender and puree (or use an immersion blender).  Add Milk and return to a simmer.  Serves 4.

"The LORD reigneth;

He is clothed with majesty.

The LORD is clothed with strength,

wherewith He hath girded Himself;

the world also is established,

that it cannot be moved."

Psalm 93:1

From Seasoned With Love, page 30

New England Clam Chowder

New England Clam Chowder

4  medium  Potatoes, peeled and cubed

2  medium  Onions, chopped

1/2  Cup  Butter

3/4  Cup  Flour

2  quarts  Milk  (8 cups)

4  6.5-oz cans  Chopped Clams, UNdrained

2-3  teaspoons  Seasoned Salt

1  teaspoon  Ground Sage

1  teaspoon  Ground Thyme

1/2  teaspoon  Old Bay Seasoning -OR- Celery Salt

1/2  teaspoon  Black Pepper

Hot toasted Sourdough Bread with Butter, for dipping in the Clam Chowder is a must!

Place Potatoes in a medium pan and cover with water; bring to a boil.  Cover and cook until tender.

Meanwhile in an 8-quart pan, saute Onions in Butter until tender.  Add Flour; mix until smooth.  Stir in Milk.  Cook over medium heat, stirring constantly, until thickened and bubbly.  Drain Potatoes and add to Milk mixture.  Add Clams and Seasonings; heat through.

 Makes 3 quarts; serves 10-12.

"Come and hear, all ye that fear God,
and I will declare what He hath done for my soul.
I cried unto Him with my mouth,
and He was extolled with my tongue.
Verily God hath heard me;
He hath attended to the voice of my prayer.
Blessed be God,
who hath not turned away my prayer or His mercy from me."
Psalms 66:16 & 17, 19 & 20

As I look back through my "Soups" Ricipes, I am flabbergasted.  Utterly, completely, thoroughly flabbergasted.

Shocked and astounded.

I have completely failed to share my family's absolute favorite soup.

Ok, so maybe that's a little over-dramatic, but this seriously is an all-time favorite here at our house.  And yes, I really can't believe I've forgotten this one, seeing as that we have it about once a month in the winter.  So now you have it, too:  New England Clam Chowder.

I give all credit for this recipe to My Mom, who gave it to me for my 'Recipe Shower'.     

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

 And now, on a different note:

Our family spent the day before Valentine's Day in The City (the children had the day off school), turning our Lemons into Lemonade:  I had my two-year melanoma check (all is clear and I no longer must see the dermatologist every three months--yay!).  We did some of the tourist-y things:  visited the USS Pampanito, the ships at the Hyde Street Pier, the Maritime Museum, the Aquatic Park and Visitor's Center, and (just for me) the Boudin Bakery.  And oh yeah, I squeezed in my doctor's appointment, while T took the children to a park nearby.  I had the very unique experience of driving home through The City after dark during a power outage--not certain I really want to repeat that again!  Here are a few of the snapshots of the day:

The USS Pampanito

I can't imagine trying to cook for 75 men in this dinky kitchen:

 it was about 5 feet wide and 12 feet deep.  Talk about tight quarters!

 

The Gate, mostly obscured by fog 

 

The Eppleton Hall, a paddle-wheeled tug boat

The Hercules, a steam-powered tug boat

The Balclutha, a square-rigged sailing ship:

one of the most fascinating ships we toured;

I think we spent an hour on just this ship!

I loved all the fun sourdough designs at the Boudin bakery

A lobster

A crab, a lobster, a turtle, and a football

 A giant crocodile in the demonstration window

And our supper at Pier 39:

Clam Chowder in a Boudin bread bowl.

Nothing, absolutely nothing,

tastes as good as Clam Chowder (made with fresh clams!)

and tangy sourdough bread, eaten in the sea-salty air at a Wharf!

 

Split Pea Soup

Cheap Eats  >>  Split Pea Soup

3-4  Slices Bacon, cooked crisp  -OR-  3/4  Cup  Diced Ham

6  Cups  Water or Soup Stock

1  large  Onion, chopped

1  stalk  Celery, chopped fine

1  Carrot, grated

1-1/3  Cup  Dry Split Peas

1/2-1  teaspoon  Salt

1/4  teaspoon  Pepper

1  Bay Leaf

1/3  teaspoon  Garlic Powder  (that would be a heaping 1/4-teaspoon)

1/3  teaspoon  Dried Oregano  (ditto that measurement)

Cavender's Greek Seasoning, for serving

Saute Bacon in a 4-quart pan.  Add remaining ingredients.  Simmer 1-1/2 to 2 hours, stirring occasionally.  Remove Bay Leaf before serving.  Sprinkle each serving with Cavender's Greek Seasoning.  Serves 6 to 8.

This recipe is from my Mom.  It is so simple to make and I usually double it.  I really recommend that you do use that Cavender's--this soup somehow doesn't taste as good without it.  But be forewarned:  the fifth ingredient in Cavender's is MSG.  As an aside, do you know how Very Hard it is to photograph an appealing picture of Split Pea Soup?  I didn't either, until I tried!

"We are troubled on every side,

yet not distressed;

we are perplexed,

but not in despair;

Persecuted,

but not forsaken;

cast down,

but not destroyed;

Always bearing about in the body

the dying of the Lord Jesus,

that the life also of Jesus might be made manifest in our body."

2 Corinthians 4: 8-10

May Jesus Christ be praised!

Classic Beef Stew

Classic Beef Stew

2  pounds  Beef Chuck, cut into 1-1/2-inch cubes,  -OR-  Beef Stew meat, cut to size

2  Tablespoons  Oil  (confession here:  I, ahem, use bacon grease)

4 Cups  Boiling Water

 

1  Tablespoon  Lemon Juice, optional

1  teaspoon  Worcestershire Sauce

2  cloves  Garlic

1  medium  Onion, sliced  -OR-  a few good dashes Dried Minced Onion

1-2  Bay Leaves

Salt, to taste

1/2  teaspoon  Black Pepper

1/2  teaspoon  Paprika

Dash  Cloves  (yes, that's right)

1/4  teaspoon  Crushed Rosemary

1/2  teaspoon  Dried Tarragon

Dash  Cayenne Pepper

 

6  Carrots, peeled and cut to same size as Beef, or can use Baby Carrots

4-6  Potatoes, peeled and cut to same size as Beef  (I used my canned baby red potatoes, 1 quart)

 

 1/2  Cup  Red Wine,  (Cabernet or Ruby Port)  -OR- Water  -OR-  Beef Broth

shaken together with 1/4  Cup  Flour

 

 1  Cup  Frozen Peas

 

In a 6-quart stock pot, thoroughly  brown the Beef on all sides in hot Oil, turning often.  Add the Lemon Juice, Worcestershire, Garlic, Onion, and Seasonings.  Cover and simmer (don't boil or the meat can become tough) for 2 hours, stirring occasionally to keep from sticking.  Remove Bay Leaves.

 

Add  Carrots and Potatoes.  Stir in the Red Wine and Flour mixture.  Cover and cook 30 minutes longer, or until vegetables are done.  Stir in Frozen Peas.

 

Serve in bowls with forks and spoons to 6 or 8 of your favorite hungry people to warm them up on a cold winter's night.

 

"For we are

laborers together

with God;

ye are

God's cultivated field,

ye are

God's building."

1 Corinthians 3:9

 

     

I was at the grocery this past Monday and a lady stopped me, wondering what to put into Beef Stew (celery? squash? carrots? potatoes?) as her husband had requested it for dinner that night.  It had been so long since I'd made stew that I had to stop and think, too.  We chatted a bit and I was inspired to make stew as well.  I should have checked the weather first, though.  It was 64 degrees here yesterday--warm, sunny, the front door was open and the children were out playing basketball barefoot.  Not hardly stew weather!  I've adapted this recipe slightly from the 1962 edition of the Better Homes & Gardens cookbook which my mother-in-law gave me.  Enjoy!