Vietnamese Pho-Chicken Noodle Soup


Today, I reveal my most favorite food.

Vietnamese Pho!

I don’t know when I decided it was my favorite, but I can assure you it has earned the coveted title.
While there are many other foods I really love, I can’t think of any that contain the goodness, flavor and purity that pho does. I crave it when I feel sick, and I know it’s good for both body and soul.

Pho (pronounced “fuh”) is the most popular food in Vietnam, often eaten for breakfast, lunch and dinner. It is made from a special broth that simmers for several hours infused with exotic spices and served over rice noodles with fresh herbs. Its broth is unmistakable, and if you find a recipe that doesn’t call for special spices, then it’s not Pho….that’s pho sho

It does take some effort to prepare…and if you have never eaten pho before, I recommend you go to a reputable Vietnamese restaurant and try it first before making it, so you know what flavors you are looking for.

The most popular pho soup is the beef, which I also love, but today we will make chicken because I was in the mood…and there is just something about chicken broth that makes me feel like a million bucks.

So without phother ado-

Vietnamese Chicken Pho Recipe

Makes 4 quarts of soup, or 4 large bowls

2 Tbsp fish sauce (check ingredients for GF)
1 Tbsp salt
2 Tbsp rock sugar (or regular sugar)
2 Tbsp coriander seeds
½ tsp cloves
4 star anise
1 cinnamon stick
2 onions
1 knub ginger
1 4-5lb chicken
2 pounds chicken bones (optional)
Green Onion
Rice noodles-medium thickness

Garnishings
Lime
Cilantro
Thai Basil
Thai chilis or jalapeno
Bean Sprouts
Sriracha

The broth of the Pho is the most important part. The addition of the spices, ginger and onion are imperative for the authentic flavor.

Start by charring your onions and ginger. Cut onions and ginger in half and place under the broiler on the top rack for 15 minutes or until charred. You could also grill them if you have a grill. Once charred remove from heat and peel away charred parts.

Rinse your chicken and add to a large stock pot (12 quart). Add 5 quarts of water, the chicken bones (if you have them) the ginger and onions, and the fish sauce, sugar and salt.
Toast your cinnamon, star anise, coriander, and cloves over medium heat for about 30 seconds to a minutes. Add to pot. (You can collect the spices in a tea ball or infuser if you have one, although it’s not really necessary.)

Bring to boil. Once boiled, bring heat down to medium/medium low until it is simmering.
After 30-45 minutes remove your chicken and let cool. Continue to simmer broth.
Once cooled, de-bone your chicken and return carcass to pot. Tear chicken into bite size pieces and set aside.

Continue to simmer broth for an additional 1-2 hours. Taste the broth to adjust salt/sweetness to your preference. Once cooked, strain broth through a fine mesh sieve.

(Please note, you can eat your soup at this point, but if the broth is too fatty you may want to refrigerate the broth overnight and remove hardened fat. Reheat the broth and continue recipe.)

Add the chicken pieces back into the broth. Chop up a couple of green onions and add to soup.

Cook your rice noodles according to package.

To assemble your soup, add your cooked rice noodles to a large bowl, then ladle the chicken soup over the noodles. Add cilantro, thai basil, lime, chili pepper and bean sprouts. Add a little sriracha for added heat if you’d like.

Enjoy!

The best tostada you’ll ever eat!

Hello world.

Sorry for the recent hiatus, my family had a bad run in with a pretty vicious stomach bug the past few weeks.

Anyway, I am here now and I want to share a simple recipe with you that I make every week. Sometimes a couple of times a week. The great thing about this recipe is that is only takes a few minutes to make. Literally 3 minutes.

Also, it tastes really good. “The best tostada I’ve ever eaten!” is exactly what my dad said when I made him one.

Easy.

Lastly, I apologize for the quality of my pics…they were taken with my iphone because my husband has the camera somewhere else.

Okay….

Gluten-free tostada recipe

Ingredients:
Tostada’s (either cooked or raw) (2 per person)
full-fat refried beans-1 can
GF taco seasoning
jalapeno jack cheese or comparable
tomatoes-2
avocados-1-2
sriracha sauce

Firstly, season your tostada with a little GF taco spice. I bought the premade tostadas here, it’s much easier, however, it DOES taste better when you fry your own. I normally fry my own, but alas, a fly recently passed away in my oil, so until I take care of the matter, its premade for me.

So season your tostada. Warm about half a can of beans in the microwave for 1 minute. 1 can covers 4-5 tostadas, so heat accordingly.

Once you put your beans on, then add a little sriracha sauce. This is no joke, this sauce will make or break your tostada so don’t skimp. (it’s our little secret)

Now add your cheese.

Next your tomatoes and avocado. Finish with a little sprinkle of salt.

3 minutes. Delicious.

Enjoy!

 

Gluten-free General Tso’s Chicken!

Gluten-free General Tso’s Chicken!

One time a few years back I tried this thing….this “Master Cleanse”…You might have heard about it. It’s a liquid fast where you only drink water mixed with cayenne, lemon, and maple syrup. Well, anyway, I was supposed to be on it for a full week, but after three days I started to crave some Chinese food in a…well….lets say…violent manner.
It was the middle of winter and I remember leaving my apartment at nearly 10 at night and roaming the streets of Canada for an hour in search of the perfect Chinese food to satisfy my hunger.
The only thing that would make a woman walk the city streets, alone, in the middle of the night, during a cold winter for an hour is…an MSG addiction. I am sure of it.
I think at that moment my body had  started to detox some serious Chinese food and my body was in total rebellion.

Anyway, the point is that I love Chinese food. I have since started to curb my MSG intake, and now that I have celiac, I can no longer order chinese takeout.
So, the next best thing would be making it myself. (however, I will forever miss ordering Chinese take out… with their massive servings, low prices, and of course…fortune cookies…)
So here we will make General Tso’s Chicken. We will make it gluten-free. But most importantly, we will make it delicious.

I would tell you all about the origins of the recipe, but no one really knows where it originated. There are stories….probably New York. But none of that matters when you are having a violent MSG withdraw…so lets get cooking before you get lost in a winter storm.

 Gluten-free General Tso’s Chicken Recipe

Serves 2 small portions or 1 large portion

Cost per serving $2.50

1 large chicken breast-chopped (or two small)
1 egg
1/2 cup cornstarch plus 1/2 Tbsp
1/2 onion-sliced
3 cloves garlic-chopped
3-5 small red chilis some chopped, some whole
1 green pepper-chopped
1/3 cup chicken broth
1/2 Tbsp mirin (sweet rice cooking wine)
2 Tbsp Gluten Free soy sauce
2 Tbsp sugar
1/2 Tbsp rice vinegar
1 Tbsp Gluten Free oyster sauce
1/2 tsp sesame oil
toasted sesame seeds
oil for frying
White rice for serving

(note: for extra sauceiness try doubling the liquid ingredients.)

Start by mixing your gluten-free soy sauce, gluten-free oyster sauce, mirin, rice vinegar, sugar and sesame oil in a bowl and set aside.
Chop your garlic, onion and bell peppers.

Warm your frying oil by pouring a few cups of oil into a saucepan and place over med-high heat. In a separate saucepan heat a couple of Tablespoons of oil over medium heat. Add your onion, bell pepper and garlic and saute until browned.
Once your vegetables are browned, add your chicken broth and let simmer until vegetables are tender. (Cook for about 10-15 minutes while you are preparing the chicken. If you need more liquid in the pan, add more chicken broth)

Mix sauce, heat oil, chop veges, cook veges

Dice your chicken and set aside. In a separate bowl whisk an egg. Add a little salt and pepper. Add your cut chicken in the egg mixture. Remove chicken from the egg mixture and add to a container with a fitted lit. Add in your cornstarch, cover, and shake until coated well.
Once your oil is hot, carefully add in your chicken and fry until brown, around 5 minutes.
Once done, remove with a slotted spoon and place on a paper towel to dry.

Make your Chicken!

Once your chicken is done you can make your sauce. Make sure your onions and bell peppers are tender, then add in your soy sauce mixture to the same saucepan. Also add in your chilis. (leave whole or chop for more heat) Before you finish your sauce, taste. Make any adjustments at this time.  Should be slightly sweet and spicy.

Once mixture is heated through, add 1/2 Tbsp cornstarch to thicken sauce. (mix cornstarch with small amount of hot water first.) Once sauce starts to thicken, immediately remove from heat, and stir in your chicken.

Add cornstarch, let thicken and add chicken. Mix to coat!

Sprinkle with sesame seeds and serve with rice.

Yummy!

General Tso’s…Gluten Free!

YUMMY!

Lastly, I recently met an awesome gluten-free blogger named Chandice who does a lot of GF giveaways…If you are gluten intolerant you can check out her site at www.glutenfreefrenzy.com.

Have a wonderful day!

Ain’t no party like a Queso Fundido party!

Queso. Cheese dip. Queso blanco. Queso fundido. Take your pick…

For some reason making this queso was difficult.
Well, not making this queso, but rather, the journey to find out how to make queso.
In case you didn’t know, there aren’t a lot of queso recipes out there.
Correction…there aren’t very many good queso recipes out there.

Of course you could always go with Velveeta and rotell…but I am a little opposed to
Velveeta…

Although I do have an aversion to American cheese, it works. Other cheeses don’t. Trust me I tried. I made the same recipe with Mexican melting cheese and it was rubbery and stringy. I saw recipes for Monterrey jack, but following the recipes were hundreds of disappointed commenters saying it was stringy.
Sorry folks…until you can prove me wrong…American cheese it is.

Good news is that it does taste good! I would liken it to Appleebees queso blanco.

I ate some of it when I made it…but I ate the rest the next morning. I hadn’t even refrigerated it! (Gross I know) I think it tasted better the next day.

So here you have it….QUESO FUNDIDO!!!
(This recipe is gluten free-but always check your ingredients yourself!)

Queso Fundido recipe with fresh chips and guacamole

Serves 2-4

Cost per serving $1.70 (including chips and guac)

3 Tbsp heavy cream
3 Tbsp canned diced jalapeño
3 Tbsp canned green chili
1 Anaheim pepper-chopped
½ Onion-chopped
½ tomato chopped
½ lb American cheese-shredded
1 Tbsp fresh cilantro-chopped
1 tsp GF taco seasoning
GF corn tortillas
Cilantro
Avocados
Oil for frying

First chop your tomato, onion and Anaheim chili.

Chop Chop!

Grate your American cheese and set aside.

Grate your cheese

Now sauté your onion and Anaheim pepper until brown.
Transfer to saucepan over medium heat. Add tomato, jalapeno, and green chili.
Add your cream and grated cheese and stir well.
Add in your cilantro and taco seasoning and lower heat.

Mix and melt

Cut your corn tortillas into fours and fry over medium high heat.
Once browned, remove from oil and let dry on paper towels.
Salt while hot. (You can also sprinkle on some GF taco seasoning if you’d like)

Homemade chips!

Mash your avocado and add salt and fresh lime juice.

Make your guacamole

YUMMY!

Devour!

Even baby Glory loved it!

Baby Glory likes it!

Here are some other takes on queso;

livelovepasta-queso fundido

sweetlifebake-queso fundido

 

ENJOY!

Teavana…An almost enlightening experience

The first time I went to Teavana, I was mesmerized.

Could I be a better person if I just drank loose leaf tea? Would I be enlightened? Could I really tap into the fountain of health? Would I be more socially attractive?

All these questions burned in my mind while tasting the most beautiful teas ever created.

Something stuck so I decided to return to buy some tea.

Bad News

I knew that the tea I wanted was $12. I didn’t really know much else. I actually didn’t even want to spend $12, but tried to justify the cost in my own mind. As I was talking to the saleslady, I told her what I wanted. I said I wanted some of the jasmine I had sampled and some of the youthberry. I tried to tell her how I wanted to buy less of each. Maybe 1 ounce. She told me I should really buy it by the pound because it was SO much better of a deal. She said I would basically get several ounces for free. Wait….how many ounces are in a pound? Everything was happening so fast….I mustered up the courage to tell her I just wanted the price in the pamphlet. $12. Easy right?

Wrong.

She quickly started to ring me up. I was confused why there were so many bags. She failed to mention that because it was a blend I needed multiple teas. (I only figured this out later) Instead of selling me a total of 2 oz, she sold me 2 oz of 4 different teas.

She asked me if I had anything to keep my tea in.

-Nope.

Well, you will need a tin.

-How much?

$7

-No thanks.

Your tea will only last a week without it. (feel threatened yet?)

-I better drink it fast then.

Your total is $46.00.

-WHAT!!?? (I didn’t actually say anything…just sorta stared at her)

The funny part is my husband had just walked in and was standing by me. He said, “did you just spend $40 on tea!?”

Yep.

I was swindled.

In fairness, I was the stupid one that didn’t know anything about anything. (And thanks to Teavana’s return policy, I can’t take it back)

Honestly, I feel seriously taken advantage of. I mean, I understand that people are trying to sell you something, but I would be a better customer if I felt like I was treated fairly. It’s about trust, and I feel like I lost trust in Teavana.

Good news

I did take my tea home, and it was good. REAL good.

I did some online reading and it looks like many people are in the same boat as me. Hate the business ethics of Teavana, but love the tea. Another perk of the tea is that it is gluten-free (except one).

So will I continue to drink their tea?

Yes. It is the most beautiful thing I have ever tasted.

HOWEVER, I will buy it online.

My recommendations are the youthberry orange blend, the jasmine peach blend, and the rock sugar.

Also, you can get some really beautiful cast iron tea pots for WAY less here. Only $42 instead of $200.

I would recommend trying some of their teas…but be wise about it. Know what you are getting into. Maybe try some of their teas in the store and then buy online. Understand that they tea you are tasting in the store is a blend of 2 different teas AND contains rock sugar. 2 oz is plenty of tea-about 15 cups..PLUS you can reuse your tea for a second brew..making it 30 cups. Works out to be about .75 per cup.

So Teavana, while your tea is delicious, your sales tactics suck.

While I would love to stick around and talk tea…I need to get drinking. I only have one week to finish $46 worth of tea.

Tortilla soup-Soul satisfying and gluten-free!

Mmmmmmmmm

I love the food network.

I love watching Alton, Paula, Guy and so many others make delicious meals before my eyes. They inspire me to cook.
Bad news is that I don’t have the food network right now. I only have basic cable. That means I am at the mercy of what the networks dish up. It usually sucks.
The only channel I get that has any sort of cooking is PBS, and while they do offer some cooking shows, I think my food network snobbery has set the bar a little high. I feel entitled to well produced cooking shows. (silly me)
Good news is I did find one guy on PBS who seemed pretty legit. Rick Bayless.
He does this Mexican cooking show, and he reminds me just a little of Alton Brown in his approach, but what caught my eye was the delicious Mexican cuisine he was serving up. He made this soup called sopa de lima, and I swear I could smell it.

While on a mission to make his sopa de lima, I actually came across another one of his recipes that sounded even more delicious.
Today we are making Rick’s Sopa Azteca, or in English, tortilla soup.
YUMMY!
I have to admit that I have had many different versions of tortilla soup, some with hominy, some with beans, some with ground beef….but this one is the best. I think that it really showcases the spectacular pureness of flavors that it brings to the table.

Lastly, when I told my husband I wanted to make soup for dinner, he said he wasn’t a big fan of soup….however, after 2 bowls he licked his chops and told me this soup had made him a believer! Good job Rick.

Sopa Azteca
Adapted from Rick Bayless and
Frontera Grill/Topolobampo
Serves 4 to 6
Cost per serving $2.50

Here is what Rick says;
“Like guacamole, tortilla soup has a place, I feel, in practically every collection of Mexican recipes. It’s a filling, flavorful meal that can be made with little effort, but one that sings with an unmistakable Mexican harmony. Earthy dark pasilla chile. The softening crunch of toasty corn tortillas. Soul-satisfying broth. And creamy-rich avocado and cheese.

A note about pasilla (sometimes called negro) chile:  Its unique flavor defines tortilla soup in central Mexico. In Michoacan, it’s ancho chile. In your kitchen, it might turn out to be another chile, like New Mexico or even a little smoky chipotle (be forewarned that chipotle will make the broth quite spicy). Though for these everyday recipes I’ve relied heavily on the easier-to-use powdered dried chile, finding powdered pasilla (negro) can be harder than finding the whole pod. Should powdered chile be at your finger tips (be it powdered pasilla (negro), ancho or beyond), add about 1 tablespoon to the pan about halfway through the cooking of the onion.”

Sopa Azteca Recipe

1 large dried pasilla (negro) chile, stemmed and seeded
15 oz can diced tomatoes
2 Tbsp olive oil
1 onion-sliced
3 garlic cloves-chopped
2 quarts chicken broth (GLUTEN FREE)
1 lb chicken breast-chopped
1 large avocado-sliced
1 1/2 cups shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
4 corn tortillas (GLUTEN FREE)
Oil for frying
1 large lime for serving

NOTE: after tasting the broth I added 1 tsp salt, 1 tsp cumin, 1 tsp GF taco seasoning

DIRECTIONS
Roast the chile in a dry pan for a couple of minutes. Break the chile into pieces and add to blender. Add in the can of diced tomatoes and blend.
Saute your onion and garlic in oil for around 7 minutes until they start to turn brown.
Add these to your blender and puree.

gluten free tortilla soup

Preparing the soup base

Add your puree to a 5 quart saucepan and cook until the puree looks like tomato paste, about 7 minutes (stirring often). Add the chicken broth and reduce heat to medium low and simmer for 15 minutes. Add in your diced chicken and cook for another 10 minutes until chicken is cooked through. Check your broth for saltiness. Adjust to taste. NOTE: after tasting the broth I added 1 tsp salt, 1 tsp cumin, 1 tsp GF taco seasoning

Making the broth

Heat about 2 inches of oil in a small saucepan over medium high heat until the oil is ready for frying. Cut your corn tortillas into strips and fry until light brown. When done, remove from oil and place on paper towel. Salt while hot.

Preparing the tortilla strips

Once your soup is done you can add to bowl and garnish with tortilla strips, avocado, lime, cheese and sour cream.

Please squeeze your lime in–it gives it such flavor!

Delicious!

Check out some other sweet tortilla soup recipes:

1. Pioneer Woman-Chicken Tortilla Soup

2. Simply Recipes-Tortilla Soup Recipe

3. Picky Eater-Vegetarian Tortilla Soup with Creative Toppings

Deliciously Gluten-Free Asian Pot Stickers

Gluten free pot stickers

Dumpling, pot sticker, gyoza, jiaozi, dim sum…..

Truthfully, I’m not really sure how to differentiate between these wonderful little packages of bliss.

I would love to waltz into a dim sum restaurant and cozy up to a server to get the lowdown, but due to my gluten allergy, I can’t.

So while I can’t really educate you on all things dumpling, I can offer you a gluten free recipe that tastes yummy, even if it is something of a crossbred mutt.

We will call it……dumpstickgoyadim for now.

I did find some gluten free dumpling recipes online, but to be honest, I didn’t care for them. The dough ended up cracking and turning into something of a mini pie crust, rather than a tender, chewy little dumpling. (This might also have to do with the fact that I didn’t keep my dough moist…)

So I found a different dough recipe that wasn’t actually classified as a gluten free recipe, but because it only contained rice flour and tapioca flour it WAS gluten free, and after having made it….I decided it was the best way to go for me.

Asian pot sticker recipe

Makes 24-28 dumplings (depending on size)

Gluten free pot sticker ingredients

Dough

(thanks to Andrea Nguyen for her brilliant rice dough recipe)
1 cup white rice flour
3/4 cup tapioca flour (also known as tapioca starch)
pinch of salt
2 Tbsp oil
2/3 cup boiled water (adjust if necessary)

Filling

15 medium raw shrimp-deveined and chopped
1/4 lb ground pork
¼ cup mushrooms-chopped
2 green onions-diced
1 tsp fresh ginger-grated
1 clove garlic-minced
1/4 tsp sesame oil
1 tsp GF soy sauce
1/2 tsp salt
Fresh ground pepper

Dipping Sauce

2 Tbsp GF soy sauce
1 Tbsp agave nectar
1/4 Tbsp rice vinegar
¼ tsp sesame oil
Few drops sriracha (optional)

Other tools:
Ziplock bag
Tortilla press-optional
Dumpling press-optional

Start by peeling and deveining your shrimp. Chop them, along with your mushrooms and green onion. Grate your ginger finely and then mince your garlic. Add everything into a bowl then add your soy sauce, ground pork, sesame oil, salt and a few grinds of fresh pepper. Mix all ingredients and place in fridge.

Finely chop all the filling ingredients and mix by hand

Next, start your dough by adding your rice flour, tapioca flour and salt into bowl. Pour in your oil. Add in your just-boiled water and start to mix with a chopstick. After water cools down a bit, start to knead the dough until it has a play-dough consistency.

mix your pot sticker dough

Now your dough is ready to be divided. Roll it out into a foot long rope (lightly dust the counter with rice flour) and cut in half. Place half your dough directly into a ziplock bag to keep moist. With the remaining dough, cut into 12 pieces. Place the pieces into the bag except a few that you are working with to keep everything moist. Repeat with remaining dough.

Divide your dough into 24 pieces

Now you are ready to start pressing your dough into the dumpling wrappers. This can be done quickly and easily with a tortilla press.

Cut a ziplock bag in half. Open your tortilla press and place half of the ziplock bag on the base. Lightly dust this with rice flour. Add one of your dough discs and cover with the other half of the ziplock bag. Close your tortilla press. When you open it, handle your wrapper carefully, as it is very delicate.

Press out your dumpling wrapper

Now you are ready to fill the wrapper with your meat. This is done very easily with a dumpling press.

Place the wrapper in your hand, and fill with a small ball of filling. Around 1/2-1 tsp. Place your wrapper in a dumpling press and gently press closed. Easy!

Filling your wrapper

–if you don’t have a tortilla press

you can press it out by hand the old-fashioned way. Take one of your dough discs and flatten it by hand. Cut a ziplock bag in half. Lightly flour half of the zipock bag and place your flattened dough disc on it. Cover with the other half of the ziplock bag and roll out with a rolling-pin. Gently take your wrapper and place your filling in it. Lightly wet the edge of the wrapper and close in half. Pinch shut, and work your way around the rest of the dumpling to close.

Press out your dumpling by hand

Place your pot stickers on a clean surface as you are preparing them.

POT STICKERS!

Once you have filled your wrappers, you are ready to cook. Heat your oil in a large saucepan. Add in your pot stickers. Let them brown for a few minutes. Add in 1/4 cup of water and cover with tight-fitting lid. Let the pot stickers steam for 6-8 minutes. You may have to cook them in two batches.

Browning the bottom

Once your pot stickers are done, then you can plate them. Mix your dipping sauce and enjoy!

Pot Stickers!

Yummy!

There are some other amazing dumpling recipes online with some pretty awesome instructional photos…so here are some blogs to visit when you get the hankerin….

  1. userealbutter-Chinese dumplings and pot stickers
  2. lafujimama-steamy shrimp pork dumplings
  3. asiandumplingtips

Happy dumpling eating!!!