Quick Chicken Pho

While all you nice northern friends of ours are still having such awful cold and some snow flurry weather in the first week of April, which is almost unheard of...we, in S. Florida are getting your 'cold front' with lower temperatures, and windy sometimes quite chilly weather. It is certainly a goo 'soup' day again, so I concocted an easy, yet interesting Vietnamese version of a Quick Chicken Pho!

There's a good reason why I call my blog 'Food and Thrift'...because I'm always looking to find ways of using everything up in my frig, and pantry, and of course looking for sales and 'thrift finds'. In this case I'm using up the breast part of my purchased rotisserie chicken, which is the breast! Instead of using the boneless chicken breast that the recipe calls for, I add the roasted chicken, cleaning it from the skin and bone and shredding it in small section to add at the end of the cooking process!

Just look at the beautiful golden color of this Asian version of chicken soup, with fresh herbs and spices...not to mention with my favorite little red hot chili pepper slices.

The recipe is so easy, you really want to try this which will take you no longer than 45 minutes!

Quick Chicken Pho
recipe adapted from: 
Cooking Light magazine, March 2017
my adaptation in blue

1 3/4 section ginger
2 med. large green onions
1 small bunch cilantro sprigs
1 1/2 teaspoons coriander seeds
1 teaspoon coriander powder
1 whole clove
3 1/2 cups unsalted chicken stock
2 cups of water
1 8 oz. skinless boneless chicken breast
1 whole breast saved from leftover rotisserie purchased chicken
3 oz.dried flat rice noodles, such as Pad Thai
3 oz. dried thin spaghetti broken into 3rds
1 tsp. fish sauce (optional)
1/2 tsp. organic sugar or maple syrup (opt.)
Fresh basil leaves, mint leaves, mung bean sprouts
sliced red Fresno chili, and lime wedges for garnish
(optional)

Directions:

Peel and slice the ginger crosswise into 4 or 5 coins, then smack with the flat side of a knife. Set aside. Cut the hollow green parts of the green onion into thin rounds to yield 2 to 3 tablespoons; set aside. Cut the leftover white sections into pinkie-

finger lengths, bruise, then add to the ginger.until fragrant. Add the ginger and green onion mixture; stir 30 seconds or until aromatic. Slide the pot off the heat and cool for about 15 seconds, then pour in the stock. Return the pot to the heat; add 2 cups water, cilantro sprigs, and chicken. Bring to a boil over high. Lower the heat, and gently simmer for 30 minutes. While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.

After 5 to 10 minutes of simmering, add the skinned and boned rotisserie chicken pieces. and cook and additional 15 more minutes. the chicken should be firm and cooked through (it should yield slightly when pressed). Transfer the chicken to a bowl, flush with cold water to stop the cooking, then drain. Cool and cut or shred into bite-size pieces. Cover loosely to prevent drying.

Bring the strained broth to a boil over high. Put the noodles into the boiling broth and cook for an additional 10 minutes. in a noodle strainer or mesh sieve and dunk into the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between 2 large bowls. Lower the heat to keep the broth hot.

When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart pot (line the strainer with muslin for a super-clear broth). Discard the solids. You should have about 4 cups broth. Add fish sauce and sugar or maple syrup, if needed, to create a strong savory-sweet note.

Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Return the broth to a boil before ladling into the bowls. Enjoy with basil, mint, sprouts, chili and lime if desired.

Serves 2.

Linking to: Full Plate Thursday #374

Hot-and Spicy Chickpea Cakes with Pico de Gallo...and Guest Post

Hot-and Spicy Chickpea Cakes with Pico de Gallo from Weight Watchers New Complete Cookbook

I am so honored to guest post for my dear friend Swathi, @Zesty South Indian Kitchen... who at this time, needs all the rest she can get. Glad to know she also has a few other blogger friends that will guest post for her, while she is recuperating. She needs a lot of "mommy and me" time at this very fragile first few months!

I am so thrilled to celebrate the birth of Swathi's little prince...Nikhil! A beautiful, and healthy baby boy! Such a perfect addition to the happy family, and a pride and joy to his big sister, Nidhi.

Swathi dear, I just want you to know, that I wish you and your precious baby all the best of health, and happiness. Congratulations to you, your hubby, and princess Nidhi!
May you, enjoy your new bundle of joy!

This dish is one of may favorite dishes to have for lunch, and for the Pico de Gallo, it's zero points so, healthy, spicy, colorful and delicious! I will be back to add more good news, but in the meantime...here's an easy way to cut the veggies perfect!

Linking to: Full Plate Thursday, @Miz Helen's Country Cottage

just click over to: Swathi's blog  to get the recipe!
 
Thank you Swathi, for giving me the opportunity to guest post for you, again!

Restaurant Review, Pets...and Awards!

This is organic green iced tea, served in a glass, and a separate carafe $2.50

As you can see, I'm having a better week this week, thanks to all of your kind words of encouragement, I thought about each and every comment that you posted, and it made me feel so happy that you shared with me. I do have two posts from this week, but I'm saving it for another day to post it...instead, I thought this would be more fun and versatile!

So, I get a call from my daughter, the other day from Lora, (cake duchess) asking me if I want to go to get a "quick bite" for lunch...OK, I'm thinking, she's asking me at the last minute, not giving me time to even get ready, just to jump in the car and go with her, thinking, she wants to go to the Bagel place downtown, that is a very casual trendy breakfast and lunch place where they make the most amazing bagels, and the service is great, no waiting, and you are in-and-out in no time. She says, "we're going to Joy's Noodles"...what the heck is Joy's Noodles? Oh, it's an Asian "mom and pop" little place, for lunch and dinner...no reservation required, and it's around the corner! OK...how come I didn't know about this place when I pass by almost eerie day?...oh, it's "low key"...they never advertise, and the place is always packed, because of the great food, amazing owners, service, and great staff! Well, that explains it all!

This is the menu for Joy's Noodles
http://www.joysnoodles.com/

located at:
2200 S. Dixie Highway
West Palm Beach, Fl. 33401

A beautiful sunny Wednesday, on the right is the main street, which is S. Dixie Highway, and on the left, is the back of the building which is the parking, You can enter from either side of the building. I took this photo quickly, on the way out. We were really in a rush, and a fabulous fresh and warm lunch was served within about 25 minutes...I kid you not!

As you can see, I ordered a Sautéed Spicy Khmer
Noodles, with squid, $14.95
Udon noodles, with a mixture of spices and herbs, and let me tell you, this was the freshest, and most succulent squid I've ever had, with the most amazing spicy sauce...not overly spicy, but just right, with a mixture of vegetables of scallions, carrots, and tiny broccoli florets...yumm! oh, so delicious!

Now that I've taken a closer look, there were of course chili pepper flakes, as well, and edemame too!
I shared some of the pasta with Lora, as she shared her rice and tofu with me!



The best thing about the noodles, and the rice dishes, is that you get to choose about about 8 different sauces, vegetables, and combination of chicken, beef, and seafood with your sauce. So many choices!

Lora chose the White Rice, with Mixed Vegetables, and Tofu, in a Lemongrass Coconut Sauce...$11.95
so amazingly mellow, and absolutely divine!

After lunch, Lora had to rush off to go to the kids' school, to meet with a teacher, and I went back to her house, to wait. By that time the pets were getting hungry too!
So, this is the back door, Stella the (chubby Chihuahua is already greeting Michetta, Dr. Eric's cat from next door who comes over for a meal once a day, like he really needs it...ha, ha (waiting for me, as soon as he spots my car, outside)

So, on one side of the dish Michetta gets the soft food, that he went for right away, and on the other side, the dry food the the puppy dove right into, as soon as I put the dish down. I had to physically lift her up and take her inside to get her to eat her own food...ha, ha. what a little "brat!"

In the meantime, as I arrived home, Prince, my "princely" kitty, was waiting for me in my computer chair, even though he has his chair next to mine and sits there when I'm on the computer and just hangs out with me.

Now, at this point I have to let him stay on my computer chair, but I put a beach towel over the cushion (for the cat hair shedding)...he comfortably sits back, I sit on the regular chair...he taps my arm...that means we hold "paws"...and "hands" which he likes, and I continue with my blog. As soon as I move my left hand, he taps me again, and nudges me as well! Aren't pets sweet?...they are so predictable, and sometimes, not so predictable!
In my world...I know the "routine" so well!

Now, on to the awards!




I am so fortunate to have the most wonderful food blogger friends, whom some I consider to be closer than some of my friends that I became friends with, over the last 10 years...the reason for that?...well, it's because I have more thing in common with my food blogger friends on a daily basis, then my local friends that I see on occasion, to get together for lunch or for an invite.

I do agree that most people are busy with their work, home, family life, but when you have single friends, what is really the excuse?...work, relationship, family?...no! Most of the time it's the "relationship" they're in, or out. I will not subject myself to being a "sounding board"...a shoulder to "cry" on because they just don't get it!...I mean, don't they know better than to get involved in a relationship where the guy is very much "still married?"...and keeps saying..."my wife and I just don't get along"..."she doesn't understand me"..."she is refusing to give me a divorce"...OK, you get the picture now. I'm getting off the subject, so let me get back to the awards!
Citra, my dear food blogger friend, whom I got the pleasure to be friends with about 1 year ago, has the most beautiful blog called My Home Diary in Turkey

She is originally from Indonesia, and is transplanted in Turkey. She has mastered all the amazing Turkish dishes, and has the most amazing recipes from her own homeland, as well. Her cakes are a "work of art"...her desserts are "to die for" beautiful, just beautiful. She is gracious, kind, and generous!
She awarded me, and a list of other bloggers, so talented, with 3 of my very favorite awards...2 that I have received a while back, and mean a lot to me. I have paid it forward to quite a few bloggers, and will do it again. I don't think I will have the time or the energy to be linking each award to 15 bloggers x 3...but will do at least 10 or more!

Thank you Citra, for this wonderful honor, and I will pay it forward, as well! (as soon as I can)

Chili Con Carne and Buttermilk Corn Bread

I had this yummy Chili post up for about 10 minutes earlier, and for some technical problem, lost the entire post...so here I go again, repeating the post, and my recipe.
Also, my apology to Sandra @ Sandra's Easy Cooking for having to remove her kind comment to re-do the post.

As I mentioned earlier, we've been having some pretty chilly weather here in South Florida, as an example, last night the temperature dipped down to 31 degrees and the wind chill made it drop down an additional 10 degrees or more. It was unbearable for the Palm Beaches, but than again, at least we only had to just watch all the snow storm up north.
The best thing to make when the weather is as CHILLY, is to make a nice batch of CHILI...to take the CHILL off.
Wow, it even rimes...chilly...chili...and chill, as long as I get the spelling right, you know what I mean.
Lora @Cake Duchess  has a wonderful recipe called: Grandmother's Buttermilk Corn Bread...no clue as to whose grandmother, but it sure is the best, with real butter, and the buttermilk.

As you can see, I photographed this with my awesome new camera, and this is the actual color, and the moist texture, and also the nice wedges cut, from the cast iron skillet, which it was baked in. If you would like the recipe, you will have to click over to Lora's blog. My recipe for the chili is to follow. It's my very own recipe, and I did not want to even check for references, because I prefer the simple, yet homey and tasty chili, without all the mystery ingredients added to it. This doesn't have any kind of peppers, so the kids won't complain, so it's just the beans, and the meat sauce, with a medium spicy flavor to it.

Chili Con Carne
my own recipe

1-1/4 to 1-1/2 lb. organic ground beef
1-28 oz can crushed tomatoes
2-15 oz. cans light kidney beans
2-15 oz cans dark kidney beans
2-15 oz cans black beans
1 teaspoon good quality chili powder
(more if you want it spicier)
1 teaspoon cumin
1 teaspoon dry oregano
a dash of Worcestershire sauce
salt and pepper to taste
1 onion, chopped
2 cloves garlic, minced
2 Tbsp vegetable oil

Saute onion and garlic in the oil, until it starts to wilt. Add the ground beef, all the spices, and cook until it loses all the pink color, and starts to get brown. Now, add the crushed tomatoes, the Worcestershire sauce, and simmer for about 30 minutes till it gets thick, and the excess liquid starts to evaporate. If it doesn't, you can always ladle out the excess, from the top. At this point you can add all the beans, but drain the liquid from them, before adding them to the sauce. Simmer for another 30 minutes, stirring occasionally, and serve with a dollop of sour cream if you like, and some shredded Cheddar, or mixed Cheddar, and Jack cheese.
Very delicious, and filling. Serves 6.

note: You can also make this vegetarian if you omit the ground meat, and follow the rest of the recipe, after sauteing the onion and garlic