I had pho for the first time in Philly last month. (Which I later learned is pronounced “fuh”. So now do you get the title?!)Anyway, moving on…my god it was amazing! Spicy, and savory, and filling. But not like “food baby” filling. It was so perfect I had to try to recreate it. Plus, it’s having a real moment, so naturally we want to give you a damn delish recipe for it. Have at it readers!
Prepare the rice noodles according to the box. While the noodles are cooking, peel and slice the ginger and thin slice the onion. Remove the stems from the shiitake mushrooms and quarter the tops. Heat a large pot over high heat and add the ginger and onion for a few minutes. (Keep an eye on them to ensure they don’t burn.) Once fragrant, add in the chicken broth, cinnamon stick, fish sauce and shredded chicken. Top with salt and pepper to taste. Turn down the heat to medium and let the ingredients simmer. Add in the rice noodles.
To prepare the toppings, seed the jalapeno and thin slice. Pour the pho into bowls and top with a few jalapeno slices and fresh cilantro. Season with Sriracha for an extra kick.
We get it, it’s summer so no one can really indulge like they do in the winter. However, that doesn’t mean cravings for some soft and scrumptious chocolate brownies don’t arise. This is a low calorie, protein filled, and gluten-free way to make a brownie. It’s quite good paired with some berries and fresh whipped cream as well. Its a nice way to satiate the desire for dessert without packing on the bathing suit nightmare’s love handles. This is a perfect addition to a BBQ menu since it will cater to all types of food restrictions and diets.
1 can of black beans (15.5 oz.)
3 tbsp. vegetable oil
1/4 cup cocoa powder
pinch of salt
1 tsp. vanilla extract
1 tsp. instant coffee (really makes things more chocolate-y but feel free to leave out)
3/4 cup white sugar
Combine all ingredients in a food processor or blender until smooth (batter like consistency) Then pour into a non stick pan and bake at 350 degrees for 15 minutes. I baked mine in a muffin pan so that I could portion out 160 calorie size/serving.
If you’re looking for a healthy yet filling snack, this is it guys! (I guess we’re on a healthy snack kick this week?) I read a little while back that roasting edamame is the new trend, but this takes it up to a tasty new level. Not to mention it’s super easy. And Nicole’s site, Pumps & Iron is pretty inspiring to get in shape for bathing suit season!
1 package of frozen edamame
1 tbsp olive oil
1/2 grated parmesan cheese
1/4 tsp garlic powder
Salt and pepper to taste
Let frozen edamame thaw and pat dry before cooking. When you’re ready to cook, preheat oven to 400 degrees and grease a cookie sheet. Mix parmesan cheese, garlic powder, salt and pepper in a bowl. In separate bowl, toss edamame with olive oil. Add the parmesan-spice mixture to the edamame and toss until evenly coated. Spread evenly on the cookie sheet and bake for 15 minutes, or until the cheese is golden brown and crispy.
Ever since I got back from Portugal I’ve been in an international state of mind. It’s still pretty cold in Philly and I wanted something hot and sweet. I decided to toy with the idea of making a rice pudding and found a Mexican recipe for arroz con leche. Luckily, I had most of the ingredients in my fridge and although it was a lengthy cooking time, it was very easy to make. Also its funny how many cultures eat similar variations of rice pudding – North Indians make a twist on this called Kheer with cardamom. (Had to toss that tip out there since Jess is obsessed with cardamom these days, did you try her cookies?)
1 tsp almond extract (my 1st batch I definitely put too much-yikes!)
1 tsp vanilla extract
1 cup white, long grain rice
so the recipe said 7 cups of water I did like 3 cups I don’t get why you need 7 but just letting you guys know.
1 handful of raisins (optional)
1 handful of slivered almonds (optional)
1 14 oz can of sweet condensed milk
1 12 oz can of evaporated milk
1 cup of whole milk
1/2 tablespoon ground cinnamon
Put the water, rice, and cinnamon in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the excess liquid and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk (Along with the extracts I added to the original recipe, this is also where you could add the cardamom seeds-remove from pods) . Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins & almonds and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon to look pretty and serve!
FYI: this recipe is GLUTEN-free, Vegetarian, and serves 4-5 people.
Do you ever have those days where you buy lettuce with the full intention of making a salad, but by the time you get around to making it, it’s just not that appetizing anymore? Many a lettuce heads have gone bad because I couldn’t eat another boring salad…
However, the other day when I was pantry-diving, like I mention here, I found a can of mandarin oranges along with some almonds. Light bulb! I made my own version of a fruit salad…sans most of the fruit. 🙂 Liven up your salad and get your taste buds going with this citrus-y combo! I promise it won’t disappoint.
1 bag mixed leafy greens
1 small can of mandarin oranges
1/4 cup sliced almonds
Handful of snow peas or sugar snap peas, cut in half
2 tbsp olive oil
1/4 cup grapefruit juice (trust me on this one)
1/4 cup juice from the can of mandarin oranges
Dash of salt and pepper
Mix the dressing together in a small bowl, then toss with all of the salad ingredients.
I like my salads chopped, so I put everything in my chopper – dressing ingredients included – and mix/chopped it all up. Super simple guys.
“But wait, there’s more!” Check out our other sultry salads to get out of your bland salad rut.