Tag Archives: warming

Faux Pho Noodle Bowl

26 Nov

I purchased a package of Vietnamese chicken sausage from the local Corridor Sausage Co. here in Detroit and was inspired to make this dish. You can purchase the sausages through their website and they are well worth it!

Time: 30 minutes               Serves: 4

Ingredients


  • 1 quart Vegetarian Pho soup base (Pacific brand Organic soup starters)
  • 1 quart chicken stock
  • 1/2 red onion, halved and sliced thinly – divided
  • 3 large cloves garlic, sliced
  • about 2 inches fresh ginger, grated
  • juice from 1/2 lemon
  • 8 oz. thick rice noodles (pad thai noodles)
  • 1 pound Vietnamese chicken sausage
  • For Garnish


  • 2 cups mung bean sprouts
  • 1 lime cut into wedges
  • 1/2 cup mint leaves
  • 1/2 cup basil leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup sliced green onions
  • Sriracha
  • fish sauce/soy sauce
  • 2 fresh serrano or jalapenos, thinly sliced

How to make it


  • Pour soup base and stock into a medium stock pot. Bring to a boil. Add half of sliced red onion, garlic, ginger and lemon juice. Reduce to simmer.
  • Prepare noodles according to package instructions. Once cooked, drop in an ice bath to stop cooking process. Set aside.
  • While noodles cook, heat broiling pan under broiler at 425F.
  • Place sausages on broiler pan about 4 inches from heating element. Cook for 4 minutes. Pierce each in several places with a sharp knife. Cook an additional 2 minutes, then turn, pierce other side and cook for an additional 6 minutes.
  • Transfer sausage to cutting board and slice in diagonal pieces once cool enough to handle.
  • To serve, divide noodles between 4 large bowls. Divide broth between bowls. Top each with sausage slices.
  • Put remaining sliced red onion in a small bowl (ramekins are perfect). Place mung beans in a small bowl. Place each herb in its own small bowl, as well as green onions, and peppers. Place garnish bowls/ ramekins on a large plate or serving tray and encourage diners to customize their Pho as desired.
  • Serve with chopsticks, fork, and large soup spoon.
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Apple Cider Beef Stew in a Crock Pot

24 Oct

The first time I made this dish was after watching an episode “The Rachael Ray Show” about a year ago when Rachael made her Autumn Beef Stew. It looked so appetizing so I decided to try it out. I have written the recipe according to the way I made it, with some of the ingredients and cooking methods altered to my needs & tastes.

Time: 1 hour prep, 4+ hours cook                   Serves: 6

Ingredients


  • 1 bulb garlic
  • olive oil for drizzling
  • salt & pepper
  • 2 thick strips bacon, cut into about 1-inch pieces (I used applewood smoked)
  • 2 tbsp flour
  • 4 tbsp butter
  • 1 1/2 pounds beef chuck, cut into about 2-inch cubes (I used boneless chuck shoulder Texas broil, trimmed of excess fat) – patted dry
  • 3 large carrots, sliced on an angle into 2-inch chunks
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 apple, chopped (I used Honeycrisp)
  • 2 fresh bay leaves
  • 1 1/2 apple cider
  • 3 cups beef stock (I used 3 cups water + 3 tsp Better Than Bouillon)
  • 1/4 cup cold water + 1 tbsp cornstarch mixed (“slurry”)

How to make it


  • Preheat oven to 400F.
  • Cut ends of garlic bulb to expose cloves. Drizzle with oil and season with salt & pepper. Wrap in foil.
  • Roast 45 minutes. Allow to cool somewhat before handling.
  • Carefully squeeze garlic into a small bowl. Add a splash of apple cider and mash into a paste.
  • Season beef cubes liberally with salt and pepper. Sprinkle with 1 tbsp flour and toss to coat.
  • Heat large skillet over medium heat. Add bacon and cook until crisp on both sides. Transfer to paper towel lined plate.
  • Add 1 tbsp butter to skillet. Once melted, add beef cubes to skillet. Cook until crisp and deep brown on each side, in batches if necessary (once first batch is done, transfer to plate with bacon). Add more butter as needed, 1/2 tbsp at a time.
  • Once all beef is browned & transferred, add 1 tbsp butter to skillet. Add carrot, apple, celery, and onion to skillet. Cook to soften for about 5 minutes, stirring occasionally. Sprinkle with 1 tbsp flour & toss to coat.
  • Combine remaining apple cider with beef stock. Mix in garlic paste.
  • Place browned beef, bacon and veggies into crock pot. Add cider mixture and bay leaves.
  • Cook on low for 4-5 hours until beef is tender. Thicken with cornstarch slurry if needed.
  • Serve with Light and Creamy Mashed Potatoes (increase recipe by half to yield 6 servings) or similar.