Pho Ga (Chicken Pho)

I prefer beef pho over chicken any day, but both Diva and DH prefer chicken so I lose that battle all the time. I love beef pho with rare slices of beef, beef meatballs, tripe all that yummy goodness. It is really a simple process- well the way I do it anyway. This is about the same way my mom does it also.

Pho- Again...

I have this already blogged HERE but I took these pictures this week I thought forget it, I am posting, why not? I am only what... five posts behind? And well, the pictures, though not great photographs are taken, so here you go. Diva had been asking me for about a week now for Pho, so I made a huge pot, we had it twice and I put some broth in the freezer for fast meals. Pho is definitely a comfort food for me, my mom used to make it often when we were growing up. It's one of the rare foods that not only do we all like in this house but we love the leftovers too. Looking over the other post I made, this broth is made slightly differently, but I don't really follow directions well so nothing ever turns out the same around here.

Also I don't add palm sugar or rock sugar to my pho. We don't miss it.

Pho
1 Chicken - I used a Cornish game hen, since it's just us girls.
Beef bones- if you want, the girls and I like these.
2 Stalks of celery- I threw in a bit more this time.
2 whole carrots (I use baby carrots because my girls love to eat the cooked carrots)
1 Onion peeled
Chunk of fresh ginger - I had some in the freezer so I just threw it in there, I couldn't smash it
2-3 whole Star anise
1 whole cinnamon stick
2 Tbs whole black pepper corns
2 tsp Coriander seeds
3 cloves of garlic smashed
2 Tbs fried shallots
2 tsp fennel seeds 

2 pods black cardamom
2 Cartons low sodium chicken broth
Water

Serve with-
Rice noodles (medium width)
Lime wedges
Thai Basil
Fresh Cilantro
Culantro
Celery leaves
Hoisin Sauce
Fish Sauce
Chili paste
Thai bird Chilies
Sliced green onion

Soak your Pho noodles in a big bowl of cold water. I do this when I start the broth, so it's a good five hours.

Wash your chicken and beef bones and place in a large stock pot.



Add celery, onion, ginger and carrots. I didn't have big carrots so I didn't put them in, I just added my baby carrots for the girls later on.


In a spice ball, or coffee filter place your peppercorns, cinnamon stick, star anise, garlic...



and the fried shallots. I use this brand shown here. Close up the spice ball or tie up your coffee filter with twine- leave some room for expansion of the spices.



Cover the ingredients with either cartons of low sodium chicken broth or water. I used water this time.


Bring it to a boil over high heat, turn it to a low simmer and skim the top of the fat and ... well whatever that stuff is. Cover and let it simmer.


After about 45 minutes check your chicken, mine was done soon since it was a little hen. Remove it from the broth and let it cool. It's not going to be pretty, but it's OK, once it is cooled skin and debone it. Shred the meat by hand and set it aside.


Simmer your broth, covered, for another 3-4 hours. Or until dinner time. Keep skimming the top if needed.
I added my carrots about an hour before we ate, the girls like them soft. I didn't add salt to my broth, I usually don't because of the girls. I don't add MSG either.


Remove the spice ball, ginger and celery, discard.. I left the beef bones in there- the girls and I like them.


Prep your "garnishes", I used whatever garnishes I had on hand and it's slim pickin's in this little southern town. I had Thai basil, lime, sliced jalapeños and celery sticks for dipping in hoisin sauce, the girls love that.


Chop some cilantro and celery leaves.



To serve, dip your noodles into boiling water using a small sieve. .


It will take maybe 10 seconds, just watch it. The noodles get soft fast.



Drain and place in your bowl.




Add some shredded chicken, if you have some thin sliced raw beef now is the time to put it in your bowl, the hot broth will cook it to perfection.


Add some broth.



Garnish with sliced jalapeños, celery leaves, a squeeze of fresh lime juice and cilantro. (Most people also like green onions, and bean sprouts, not for me)



I added hoisin sauce, fish sauce, siracha, and some pho beef broth paste to my dish. Non to my girls, they don't need the sodium nor the MSG, OK neither do I but it's so good.

It's my blog and I'll cry if I want to

This year we're not having birthday parties for the girls. If you know me, you know this is heartbreaking. We didn't have them last year either. When I say heartbreaking I mean heartbreaking for me, not so much the kids. I love parties, I love putting them together and hosting them. Cooking, baking, all the little details. Anyway. This year, like most every year the girls get to pick where they want to eat. Piglet, who just turned 5, wanted Dim Sum and somehow that morning it changed to McDonald's. Sigh. Yuck. She also wanted a chocolate cake but we talked more and she said strawberry so, I made the Neapolitan cake posted HERE, for her.  (And since I don't have a picture for this post, I'll post the same picture... because it's my blog and I can do that. And I'll re post other birthday cakes too.) 

Diva's birthday is at the end of this month. She wants Pho. I was like awesome I want to go eat Pho too. I can't wait to go out.  But mommy, I want your Pho. So DH chimes in, "OK, if mommy makes Pho here you can still pick a place to go out for dessert". I'm sending mental waves, vibes, whatever for Cheesecake factory... Red Velvet Cake Cheesecake, you know you want it. Chanting it in my head. I even mention it, her eyes light up and she gives me a high five over the table. Then she says, "I want carrot cake. Mom's carrot cake." Yes, the carrot cake. The one we bake on special occasions, that we all love. It's even good enough for Jesus' birthday. 

See, it's pretty too.. and on the inside?

Whole wheat carrot cake with vanilla bean frosting.

This is our go to cake,  unless someone asks for something like a "rainbow cake with a unicorn on top" Then we get into this kind of nonsense. I know, there's no unicorn. I had no time for that after the frosting fiasco. You can read about that HERE.

Of course there was the mermaid with no arms... she too, was whole wheat carrot cake.

The cakes from the MaD HAttEr TeA PartY you can see them- HERE.  Made with love, though lopsided.

I can't forget the time we bought a cake, and got this- cake wreck. It says

"Name, spelled so very wrong

under that

Ma-tou     !"

I did ask for them to put "under that", but I spelled her name right, and not sure why the exclamation point is so far away.

So... because she's my beloved little girl I'll make the Pho, and I'll make the cake. Just for the record MY birthday is this weekend, and nobody will be asking ME where I want to go. If it WERE MY party, I'd cry. But, there are no parties. I'll cry anyway. Because it's my blog and because I'm moving up a whole age bracket. I'd probably ask for the same carrot cake, that is if someone else were to make it. Any takers? If not I'm headed to Cheesecake factory - if I can talk everyone into it.

PS- send sushi...
like this, except not on a child's plate, that has a princess crown on it. On a plate I don't have to wash. Thank you.

What cake would YOU choose on your birthday?

Pho

We had Pho for dinner, always a hit here. The weather is getting cooler, so it's always nice to have a nice pot of Pho on the stove.  I have a few Pho recipes/posts on here, easy to search. LINK.
My bowl, above has rare beef, sliced onion, cilantro, celery, basil, hoisin, lime, sriracha, nam pla, sliced jalapenos and black pepper.

We all love our veggies on Pho night, even Pixie! OK she  likes the celery and limes :).

Celery leaves and cilantro.

Aromatics I had in the pot.

YUM.

Primal/Paleo Pho

So, I love Pho (I have a couple recipes posted). I'm not 100% Primal. I have no issues with white rice and I just try to eat less grains. I decided to try carrot and daikon "noodles". I shredded them with my fancy schmancy $12 shredder. Lurch Spirali, thank you TJMaxx.

Here is what the carrot (that was one BIG carrot) and the daikon looked like. They came out in long spiral strands.

Daikon

To serve the Pho with these "noodles" I put them in boiling water for 2-3 minutes, depending on how tender you want them. 

Tonight I started everyone off with a mixture of rice noodles and the carrot and daikon. Everyone but Pixie loved it.  Dh had his second bowl with just the carrot and daikon noodles. Diva and Piglet ate it right up. Pixie, who loves daikon and asks for it in soup didn't like it. Which is fine, as her mom I still require her to eat what's put in front of her or take at least a couple of bites. It will (maybe) grow on her.

This is a bowl WITH rice noodles. You can tell the daikon is more transparent. It has a good bite to it. The carrot was surprising to me, I thought it would be too sweet. But it didn't taste sweet at all. I'll serve these noodles with Pho from now on. I will still serve the rice noodles, but I'm all about adding fresh veggies to meals. Great alternative for Primal/Paleo dieters.

2017 School Lunches 212-218

Just a few more weeks of school lunches...

Above, my kiddo packed a hamburger bun with a sliced braut.

The rest of the braut is in the middle compartment there.

Avocado

Cantaloupe 

Herbs/Spices/Seasonings- Share your favorites!

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Not too long ago on a forum I belong to someone posted about herbs and spices we use in cooking. I started my list of what I use and applications off the top of my head. Today I went back and looked at that list and thought (briefly) about going through my spices and such to list everything I use and throw out that one bottle of unopened Mrs. Dash in something like lemon pepper or whatever that has been in our pantry for two moves and 8 years, I just can’t seem to throw it out. It’s just there for pretty I guess. But I don't have time to go through everything.
I know you’re supposed to replace dried herbs every 6 months. I use my herbs and spices so much that I don’t have to worry about that for the most part. If at all possible I prefer fresh herbs to dried but dried is so very convenient. Here is my list (of herbs, spices and seasonings that I use around here and some other stuff that came to mind). I think I now know why I have so little space in my cupboards. I may add to it and edit when I have time.

Your turn!! Post a list on your blog of your favorites or all you use and link it in the comments section or post your list in the comment section I'd love to get some new ideas!

Free Friday- Week in review 6/12-6/18

This past week started with the girls finishing their games strong. My middle little's team took first place in their tournament, and finished first in their division in the league, and were highest scoring. So couch, Daddy, bought them all ice cream.

Then I heard the news about Orlando, the shooting at the night club, there was a shooting earlier in the week of a singer, then later in the week the little boy who was drowned by an alligator in a freak accident. Such sad sad news. It was a heartbreaking week.  The rest of the week's pictures seem trivial in the light of all of that. But we live, we carry on, and carry those in pain in our prayers.

Pixie wanted to sleep in the attic. So she made us a little bed, and in the morning my body felt as old as it is. But look how cute?

I made a huge pot of pho, so noodles for days around here. No one complained.

Are you on Instagram? Would love to see you there!

Thanks for reading Give Peas A Chance!

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Comfort food made easy peasy... (Chicken Pot Pie)

OK, for some this is comfort food, for me it is convenience food. The kind of meal I can make at anytime because the ingredients are so simple, I always have them on hand and it's easy to make. Besides I never grew up eating pot pies or casseroles, Pho is my comfort food. This is a recipe I got off of the Pillsbury pie crust box and I just make it off the top of my head now, so I am unsure what's in the original recipe. I was too lazy to walk outside to get some fresh parsley so we did without. I am unsure my family noticed. I don't make pie crusts, I tried once and my oven became an oozing buttery mess. So I don't bother. If you have leftover rotisserie chicken that's a great short cut for this recipe also. I have used leftover turkey also.

Chicken Pot Pie
3 Chicken breasts (boneless skinless)
5 TBS butter
4 TBS all purpose flour
1 TBS Olive oil
1 Minced garlic clove
1 Small onion diced
(from this point on I just eyeballed it, so no measurements)
~ 2 cups Frozen peas, carrots, green beans, and corn
Chicken broth
Heavy cream or milk
Sea salt
Fresh ground black pepper
Poultry seasoning
Fresh chopped parsley (optional)
1 Package of roll out Pillsbury pie crust
1 Egg

I prefer my chicken broiled as opposed to boiled so I salt and peppered the chicken and broiled it in the oven, then I cut it up and set it aside with the juices.

Preheat oven to 375

Take the pie crusts out of the fridge so they come to room temperature. In the mean time heat the olive oil in a medium sauce pan and sweat the onion along with the garlic. Once the onions are soft add the butter and heat until foaming, add the flour to make a rue. Season with salt, pepper and poultry seasoning. Cook until lightly browned. Add chicken broth and a bit of heavy cream, stir so there are no lumps. Add the frozen vegetables, parsley and chicken with reserved juices and stir. Heat the mixture until thick, add more broth as needed. While the filling is thickening lined to deep dish pie plate with a pie crust and beat an egg in a small bowl and set aside. Ladle filing into the pie crust, top with second crust, flute ends and make slits on top of the pie to vent. Brush with the egg wash. Bake for 15 mins at 375, then turn the oven down to 350, put a pie crust shield on the pie and bake for another 30 minutes. If you don't have a pie shield you can use foil around the edges of the pie.

Don't touch my Pho, YO!

Just saying don't take my bowl. LINK.

Dipping my sprouts and basil. This is how I  roll.

Peasreads- 108 Asian Cookies Not-Too-Sweet Treats from a Third-Culture Kitchen by Kat Lieu

 

It's hard to review a cookbook. This one is beautiful. The photos are beautiful, the food looks yummy. I reviewed a digital copy. So I don't know what the print copy looks like. Some of recipes are very unique. However some of them are just regular cookie recipes with a few ingredients that were changed to make a cookie "Asian" like the salt to miso or soy sauce, and added some MSG to some.

I liked the section on traditional cookies the best. So nostalgic.

All the photos were beautiful.

One note of warning, this book doesn't do well on the kindle app on your phone.

I will be attempting to bake some ube cookies this weekend.

Description

From the IACP award winner and bestselling cookbook author comes a first-of-its-kind collection of irresistible cookie recipes inspired by Asian flavors and techniques to excite home bakers.

Growing up as a Canadian-born Vietnamese Chinese American, Kat Lieu sought comfort in the flavors of her youth like taro and black sesame. But she struggled to find a home for herself as a third-culture baker in American bakeries, online, or in cookbooks. In the auspiciously titled 108 Asian Cookies Lieu honors the varied and rich tapestry of Asian cultures and ingredients that inspired these recipes. And along with members from Subtle Asian Baking, the online baking group she founded, are a diverse array of original and member-submitted drool-worthy recipes for cookies and bakes incorporating ingredients from the diaspora including gochujang, ube, miso, fish sauce, sambal, tahini, matcha, and MSG stirred into each batter and dough.

 

Bakers will learn how to whip up both classics and entirely new desserts such as:

 

Spicy chai cookies

Amaretti cookies with pandan and pistachios

Taiwanese snowflake crisps

Milk and cashew burfi

Salted egg yolk corn flake haystacks

Mochi brownies

Matcha and wasabi drop cookies

And even instant ramen and pho cookies!

 

At many Asian tables, “not too sweet” is the highest compliment one can give—so whether these recipes are comfortingly familiar or new discoveries, 108 Asian Cookies will be sure to delight even the most discerning “not too sweet” kitchens for years to come.

Find more book reviews here under Peasreads.

Amazon reviews Katereviews.

Goodreads reviews.

I received this egalley from NetGalley, Little, Brown and Company | VoraciousI was under no obligation to give a review. All opinions are my own.