This is “Faux” Pho – a faster, easier weeknight version that doesn’t require hours in the kitchen! Perfect for cold and rainy nights. This turns out different every time I make it, depending on the ingredients.
8 oz rice noodles
1/4 teaspoon ground cloves
1/2 teaspoon black peppercorns or 1/4 teaspoon freshly cracked
1 tablespoon sesame oil
2 tablespoons ginger root minced
1/2 tablespoon chili garlic paste
1 onion, sliced thin
8 cups seafood stock or chicken broth
2 strips lemon peel (use carrot peeler)
2 tablespoons soy sauce low sodium
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons hoisin sauce
1 teaspoon cinnamon
8 cups bok choy stem thinly sliced & leaves roughly chopped
1 lb shrimp raw
It is not traditional but a can of light coconut milk tastes really good in this!
thinly sliced onion, slices jalapeno, cilantro, lime wedges, sriracha sauce, bean sprouts, Thai basil
Prepare rice noodles according to package directions and set aside.
In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
- Add onion and cook until tender and translucent
Stir in broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and spices. Bring mixture to a boil then add shrimp and bok choy.
Continue to simmer until shrimp turns bright pink and bok choy wilts – about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.
Add noodles (and coconut milk if using) to soup and serve immediately.
Serve with optional garnishes.
This is not just a chocolate cake, it is a CHOCOLATE cake. Deeply, densely and INTENSELY chocolate. I was in a hurry to make this for a party so the photos are not great but I had to share. From Bon Apetit 2006. This is gluten free.
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces semisweet chocolate, chopped
6 large eggs
1 cup heavy whipping cream
2 tablespoons creamy peanut butter (optional)
2 tablespoons Chambord Liquor (optional)
8 ounces semisweet chocolate, chopped
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 2 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Add the peanut butter or liquor if you desire. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges.
There is nothing like a good pot of soup at the end of a cold and rainy day. This is perfect. You can add sour cream, avocado or tortilla chips.
2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 chipotle pepper in adobo sauce
1 ⁄ 2 medium red pepper
5 small boneless skinless chicken thighs
2 cups frozen corn
1 ⁄ 2 cup dry white wine or 1⁄2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1⁄4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
Sauté onion, garlic, pepper and red pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred.
Return shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with avocado and shredded cheese.
My mom makes the best ever scones. They were always a treat with tea. The other day I had a friend text me that she would be in the neighborhood and maybe we could get together for tea and a chat. She is from the U.K. so I wanted to have a “real” tea. I got out the teapot and whipped up a quick batch of scones. These are so easy to put together. You can also add golden raisins, dried fruit, crystalized ginger or any combination of sweet or savory additions. I did not have time to get mom’s recipe so I had this one which I believe is from Southern Living.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 1 cup whipping cream, divided
Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.
Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.
Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.
Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.
I am on a soup roll, obviously. My husband likes his vegetables disguised and this did a great job. Broccoli is not his favorite but he loved this. I used an immersion blender but it is smoother if you use a food processor. Just depends on what texture you want. The cheese is optional.
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon fresh or dried thyme and parsley
8 cups chopped broccoli (stems and florets)
4 cups chicken broth or vegetable broth
½ cup whole or fat free milk (optional)
½ cup shredded cheddar cheese
½ teaspoon salt
Freshly ground pepper to taste
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add carrot and herbs; cook, stirring, until fragrant, about 10 seconds.
Stir in broccoli. Add broth; bring to a low boil over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 15 minutes.
Puree the soup in batches in a blender until smooth. Stir in milk or half-and-half (if using), cheese (if using) and salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
I made these and they were gone in about a day so… I made another batch. They are addicting. Super easy. I found this recipe on the blog “Easy as Apple Pie”.
- 1 cup all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/3 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup – 1 stick butter, melted
- 1 teaspoon pure vanilla extract
- 1 cup (about half a jar) seedless raspberry jam
Preheat the oven to 350. Line a 8×8-inch pan with aluminum foil, leaving enough overhang on the sides.
Spray with cooking spray and set aside.
In a large mixing bowl, combine the flour, oats, granulated sugar, brown sugar,
Pour in the melted butter and vanilla, and stir until the dry ingredients are
Set aside 1 cup of the crumble mixture, then press the rest into the prepared pan to create a smooth layer.
Spread the jam over the crust and sprinkle the reserved crumbs evenly over
Bake the bars for 25-30 minutes, until the jam is bubbly and the crumb topping is lightly golden. Place the pan on a wire rack to cool completely before cutting into squares.
Store the raspberry oatmeal crumb bars in an airtight container in the refrigerator for up to a week or freeze for up to six months.