Pho Ga (Vietnamese Chicken Soup)

 Pho Ga (Vietnamese Chicken Soup)

Ingredients:

One 4-pound chicken, quartered; or 4 large chicken legs and thighs
Salt
Freshly Ground Pepper
Olive Oil
10 cups chicken stock
Two yellow onions, peeled
One 4-inch piece of ginger
1/4 cup fish sauce
1 star anise
2 tablespoons brown sugar

Season chicken pieces with salt and pepper at least one hour ahead of cooking. Preheat an 8-quart Dutch oven or similar pot over high heat. Add enough oil to coat the bottom of the pot. When the oil simmers, add half the chicken pieces and brown thoroughly, about 4 minutes per side. Remove and set aside. Repeat with the remaining chicken. 

Carefully tip most of the fat out of the pot. Return pot to the stove and reduce the heat to medium-low. Return the chicken to the pot and add 10 cups stock, salt and pepper.

Char peeled onions and ginger (don't peel the ginger)  directly over a gas burner for about 5 minutes or under the broiler. Add onions and ginger to the pot with the broth and chicken and add 1/4 cup fish sauce, 1 star anise, and 2 tablespoons brown sugar. Bring to a boil, then reduce to a simmer. 

If using breasts, remove them from the pot after 12 minutes and continue to simmer legs and thighs until they are tender, about 50 minutes total. Turn off the heat and skim the fat from the surface of the broth. Remove all the chicken from the broth and discard the onions and ginger. 

When the chicken is cooled, remove the meat from the bone and shred discarding the skin. Pour broth over cooked rice noodles and add shredded chicken to bowl and top with fresh basil and bean sprouts.

Italian Sausage Pasta Soup

 Makes 6 servings

INGREDIENTS

1 tablespoon olive oil

1 pound ground Italian sausage

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon (or more) red pepper flakes

2 tablespoons butter

1 medium to large onion finely diced

1 tablespoon minced garlic

2 tablespoons flour

1 tablespoon tomato paste

7.5 cups chicken broth

2 cups of some shape of mini pasta

1.5 cups heavy cream

2 cups of spinach, lightly chopped

1/2 cup sun-dried tomatoes drained of oil and finely chopped

1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

1. In a large pot over high heat, add olive oil. Once hot, add sausage, salt, and pepper. Brown crushing into small pieces until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot.

2.  Reduce heat to medium. Add butter and onions. Saute until tender, about 8 minutes. Sprinkle flour on tap and mix. Add tomato paste, garlic, and pepper flakes and stir until combined. 

3. Gradually add 1 cup of broth, whisk until combined and thick. Add the remaining broth slowly, whisking and scaping the bottom of the pan.

4. Bring to a boil and add pasta. Stir and cook according to the package instructions, minus one minute, Keep covered and turn heat down a bit once boiling and stir occasionally to prevent sticking/clumping.

5. Reduce heat to low. Add cream, spinach, and sun-dried tomatoes. Stir well. Add Parmesan gradually, a few tablespoons at a time to avoid clumping. Stir well until melted. Add the sausage back to the broth and stir. Season with salt and pepper. Can add more broth if it's too thick.

Thai Steamed Mussels and Dipping Sauce

Ingredients for steaming the mussels don't need to be exact. Throw in what you have. Seems like there isn't enough juice to steam but there is.

Ingredients

4 pounds mussels, cleaned and debearded
3 stalks lemon grass, chopped
5 shallots, chopped
1 cup basil leaves
4 green jalapeno peppers, sliced
2 tablespoons fish sauce
2 tablespoons lime juice (I thrown the lime carcasses into the pot too)
Sliced galanga

Instructions:

Place all the ingredients in a large pot and stir thoroughly. Turn heat to medium-high (or high), cover and steam for 5 minutes or until the mussels open and are hot. Remove from heat and serve with the dipping sauce below.

Dipping Sauce Ingredients:

6 garlic cloves, finely minced
8 green Thai chilies, finely chopped
1/3 cup fish sauce
1/2 cup lime juice
3 tablespoons sugar
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoons thinly sliced green onion

Combine all dipping suace ingredients until the sugar dissolves.

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Servings: 6

From: Half Baked Harvest

Notes: I halved the chicken breasts so that they were thinner. I also finely chopped up the sun-dried tomatoes. I didn't have orzo so I used some very small elbow macaroni, which everyone preferred over orzo. Cooked the pasta a little bit longer since it was bigger than the orzo.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or small thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt & pepper
2 tablespoons butter
1 medium shallot, chopped
2 cloves garlic, minced
1 cup dry orzo pasta
1/3 cup dry white wine
1 cup heavy cream
2 teaspoons Dijon mustard
1/3 cup grated parmesan cheese
2 cups fresh baby spinach
1/2 cup oil packed sun-dried tomatoes, oil drained
Juice of 1 lemon
Fresh rosemany, for serving (optional)

Instructions

1.    Preheat oven to 400 degrees F.

2.    Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3.    To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any accumulated juices left of the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

4.    Serve the chicken topped with lemon juice and rosemary, if desired. 

Twice -baked potatoes

 I like to double the recipe and freeze them before putting them under the broiler. I will let them defrost and then broil at future dinners

From Cooks Illustrated

4 medium russet potatoes, scrubbed, dried and brushed lightly with vegetable oil

4 ounces sharp cheddar cheese, grated

8 ounces bacon, cooked and diced

1/2 cup sour cream

1/2 cup buttermilk

2 tbsps unsalted butter, softened

3 medium scallions, sliced thin

1/2 tsp salt

ground black pepper to taste

1. Adjust oven rack to upper-middle position and heat to 400 degrees. Bake potatoes on a foiled lined sheet until skin is crisp and deep brown and a skewer easily pierces flesh, about an hour. Transfer potatoes to a wire rack and cool for 10 minutes

2. Using an oven mitt or folded towel to handle hot potatoes, cut eat potato in half so that the long, blunt sides rest on the work surface. Using a small spoon, scoop flesh from each half into a medium bowl, leaving 1/8 to 1/4 inch thickness of flesh in each shell. Arrange shells on lined baking sheet and return to oven until dry and slightly crisp, about 10 minutes. Meanwhile, mash the potatoes until smooth. Stir in remaining ingredients until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady, spoon mixture into crisp shells, mounding it slightly at center, and return potatoes to the oven. Broil until spotty brown and crisp on top, 10-15 minutes. Allow to cool for 10 minutes, Serve warm.

Basil Balsamic Dressing

 This dressing is from Waterwater Cooks at Home. It is great on salads, roasted vegetables and as a dip for veggies. The dressing keeps well in the fridge but does become thick when cold.

1/3 cup balsamic vinegar

3 tbsp maple syrup

2 tbsp dijon mustard

2 tsp garlic, minced

1 tsp salt

1 tsp black pepper

1 cup vegetable or olive oil

2 cups fresh basil

Combine the balsamic vinegar, maple syrup, dijon mustard, garlic, salt, pepper and basil n a blender and blend until smooth. Add the oil in a steady stream while blender is running. Blend until thick and emulsified. 

 Cincinnati Chili

Serves 6 to 8

1 tablespoon vegetable oil

1 to 1.5 onions chopped fine

2 tablespoons tomato paste

2 tablespoons chili powder

2 tablespoon dried oregano

1-1/2 teaspoons ground cinnamon

2 garlic cloves, minced

Salt & pepper

1/4 teaspoon ground allspice

2 cups chicken broth

2 cups canned tomato sauce

2 tablespoons cider vinegar

1-1/2 pounds 85% lean ground beef

Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add tomato paste, chili powder, oregano, cinnamon, garlic, 1 teaspoon salt, 3/4 teaspoon pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.

Add beef and stir to break up meat. Bring to a boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. (NOTE: I usually end up simmering for at least an hour). Season with salt to taste and serve.

Serve over cooked spaghetti and top with grated cheddar cheese. Can also top with chopped white onions and red beans.