pho noodle soup

This is what I crave all winter long, and I finally decided to learn how to make my own. It's not the simplest of recipes, but I figured if I spent time upfront making the broth, then I could freeze it and have it on hand whenever I like.

pho noodle soup
makes 6 servings

For Broth: 
5 lbs beef marrow or bones
1 lb beef tendon
2 (3 in) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife
2 yellow onions, peeled
1/4 cup fish sauce
3 tbsp sugar
10 whole star anise
6 whole cloves
1 cinnamon stick (optional)
1 tbsp salt

 For Noodle Soup and Garnishes:
1 lb dried, wide rice sticks, soaked, cooked and drained
1/2 lb beef meatballs
1/2 lb beef sirloin, sliced paper-thin across the grain (I find them in Chinatown, pre-sliced)
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 lb bean sprouts
10 sprigs basil
6 Thai or 1 serrano chili, cut into thin rings
1 lime, cut into wedges

In a large stockpot, bring 6 quarts water to a boil. Place the bones and in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.)

Put the tendon in the emptied pot and cover with water at least 3 in above the tendon. Boil tendon and then simmer until soft, about 4 hours.  Once tendon is soft, remove from pot and once cool enough to handle, slice and add to broth. (I like to save my tendon broth and add salt and green onions for a simple white bone broth for when I'm sick or feeling under the weather).

Meanwhile, char your onions and ginger: (I think this can be done in an oven too, but haven't tried that method) Hold the piece of onion or ginger with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3-4 mins. Char the onions in the same way. Peel and discard the blackened skin of the ginger and onions.

When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar.

When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining bones to simmer in the pot while you assemble the bowls.

To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.

chocolate peanut butter banana smoothie

a kid favorite, what we do with overripe bananas.

chocolate peanut butter banana smoothie
2 servings

2 large overripe bananas, peeled, sliced and frozen (if possible)
1 cup milk
3/4 cup ice
1/4 cup peanut butter
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract

Add all ingredients to a blender and process until well pureed. Serve immediately.

Chinese red bean soup with QQ balls

Chinese people eat this sweetened bean soup as a dessert, and the Taiwanese add little chewy (QQ), sticky rice flour dumplings for extra goodness and fun.

red bean soup
makes 12 servings

2 cups red adzuki beans
3/4 cup sugar
2 pieces tangerine or orange peel (optional)

for the QQ (tong shui)
1/2 cup glutinous rice flour
3 tbsp water

Soak the red beans in cold water for 2 hours.

Discard the water, add the beans to a medium or large pot and add water until it reaches 2 in above the beans. Bring to a boil, then reduce the heat to low Add the optional orange peel and then cook for 2 hours, stirring occasionally. Add additional water as necessary.

After 2 hours, the beans should be breaking, but still somewhat firm. Add sugar to the soup and stir or wait to let it dissolve.

Once dissolved, let the soup cook down for up to 30 mins until it reaches your desired consistency.

To make the QQ balls:

Mix the water and rice flour together to form a paste that holds together. If the paste is too dry and does not form a cohesive blob or mass when pressed together, add sprinkles of water a bit at a time until it does. The firmer the paste, the more QQ or chewy the balls will be.

Use your palms to form a log out of the paste, about the diameter of your fingers, or however large you want it. Break off little bits of the dough and round out each bit to form a ball.

Gently place the balls into the gently boiling soup. Once they float (within a few mins), your soup is ready to be eaten. If you overboil these, it's ok, but they will expand and absorb water, becoming less QQ.

Asian chicken lettuce wraps

These aren't that authentic, but still delicious!

Asian lettuce wraps
makes 4 servings

18 bibb, butter or ice berg lettuce leaves
1 lb boneless chicken, diced
1 tbsp cooking oil
1 large onion, chopped
1 bell pepper, chopped
6 oz mushrooms, chopped
1 cup bean sprouts (optional)
2 cloves garlic, minced
2 tsp ginger, minced
1/2 cup hoisin sauce
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 dash Asian chile pepper sauce (optional)
1 8 oz can water chestnuts, drained and chopped OR 3 stalks celery, thinly sliced
1 cup cashews (optional)

green onions, chopped
cilantro, chopped

Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.

Heat oil in a large skillet over medium-high heat. Cook and stir chicken until cooked on all sides. Stir in onion and vegetables until tender. Stir in hoisin sauce, garlic, ginger, soy sauce, and vinegar. Add water chestnuts, sesame oil and cashews.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Serve in lettuce wraps and garnish with cilantro and green onions.

vegetarian pasta + bean soup

we actually had everything on hand and it's made in the slow cooker too!

slow cooker vegetarian pasta + bean soup
makes 6 servings

2 tbsp olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 tbsp minced garlic 
1 tsp italian seasoning
1/2 tsp ground fennel
12 tsp red pepper flakes (optional)
2 cans red or garbanzo beans, rinsed and drained
3 cans broth
1 14 oz. can diced tomatoes
salt and pepper, to taste
several pieces Parmesan rind (optional, but adds wonderful flavor)
1/2 cup orzo pasta
2 tbsp balsamic vinegar
freshly grated parmesan cheese
chopped parsley

Heat olive oil in a pan and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 mins more, then add the garlic, italian herbs, fennel and red pepper and cook about a minute more. Transfer to the slow cooker.

While vegetables cook, put the beans in a colander and rinse with cold water until no more foam appears. When vegetables are done, add the drained beans, broth, tomatoes, salt and pepper to the slow cooker (along with the Parmesan rinds if using) and cook on high 3-4 hours or on low for 6-7 hours.

Add the orzo and cook for about 40 mins more. Remove rinds and stir in balsamic vinegar. Serve soup hot with fresh grated Parmesan and chopped parsley on top.

roasted kabocha squash soup

really good. a little too much spices (maybe it was the ginger) for the kids, but we really enjoyed it.

roasted kabocha squash soup
serves 8 

1 kabocha squash, seeded (3-4 lbs)
1 tbsp olive oil
salt

1 1/2 tbsp olive oil
2 cups chopped or sliced onions
2 ribs celery, chopped
3 cloves garlic, minced
1 1/2 in piece ginger, peeled and grated
1 1/4 tsp ground cumin
1/2 tsp ground coriander
4 cups chicken stock
2 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.

Use a good sharp knife to cut the seeded kabocha squash into several large pieces. Place the squash pieces on a roasting pan. Brush all sides with olive oil and sprinkle with salt. Put the pieces skin side up on the pan. Roast for 45-60 mins, until completely cooked through, soft and caramelized at the edges. Remove from oven and set aside.

Heat olive oil on medium high heat in a large pot. Add the onions and celery. Lower the heat to medium and cook until softened, 8-10 mins. Add the garlic, ginger, cumin and coriander and cook two minutes more.

Once the squash is cool enough to handle, remove and discard the skin. Place the roasted squash flesh into the pot with the onions and celery. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook for 8-10 mins.

Remove from heat. Use an immersion blender (or work in batches with a standing blender) to puree the soup. Add more salt to taste.

crispy baked chicken

Known in our house as Amazing Chicken, from its original recipe.

crispy baked chicken
makes 4 servings

4 chicken thighs
1/4 cup mayonnaise
3/4 cup seasoned bread crumbs or panko

Preheat oven to 425 degrees. Grease a baking dish.

Brush chicken on all sides with mayonnaise, and roll in bread crumbs or panko until coated. Place coated breasts into the prepared pan.

Bake uncovered for 45 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.