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American FoodcrockpotJust RecipesSoup

Split pea soup – Crock pot

by jughandle
written by jughandle

Slow Cooker Split Pea Soup

When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South Carolina
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Course Soup
Cuisine American
Keyword slow cooker, split pea soup
Protein ham, split peas
Cooking Method Crock Pot
Hot/Cold Dish Hot
Servings 8 servings
Author Taste Of Home

Ingredients

  • 16 oz split peas dried green split peas, rinsed
  • 2 cups ham cubed fully cooked
  • 1 large onion chopped
  • 1 cup carrots julienned or chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon rosemary dried and crushed
  • 1/2 teaspoon thyme dried
  • 32 Oz Chicken broth reduced-sodium chicken broth
  • 2 cups water
  • 1/2 tsp salt more or less to taste
  • 1/4 tsp pepper black pepper to taste

Instructions

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Video

Nutrition Facts
Slow Cooker Split Pea Soup
Amount Per Serving
Calories 294 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg8%
Sodium 1004mg44%
Potassium 736mg21%
Carbohydrates 37g12%
Fiber 15g63%
Sugar 6g7%
Protein 22g44%
Vitamin A 2766IU55%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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creamed slaw
Just RecipesSalad

Cool Summer Salads for the Family

by jughandle
written by jughandle

I would like to recommend a couple of delicious salads that take no time to make and most likely will be new for the family this summer. Tired of cooking in a hot kitchen this summer? Want something new and fun?  Consider these simple Cool Summer Salads soon. – jughandle

 

Red Cabbage Slaw with Arugula

A Jughandle classic recipe. Not just a simple salad it is very filling.
creamed slaw
Course Salad, Side Dish
Cuisine American
Keyword red cabbage slaw
Protein arugula, pumpkin seeds, red cabbage
Cooking Method fresh chopping
Hot/Cold Dish Cold
Course Salad, Side Dish
Cuisine American
Keyword red cabbage slaw
Protein arugula, pumpkin seeds, red cabbage
Cooking Method fresh chopping
Hot/Cold Dish Cold
Servings 8 servings
Author Jerry Wooden

Ingredients

  • 1 head Red Cabbage med to larger head sliced
  • 1 whole Red Onion sliced to match cabbage slice
  • 3 whole jalapeño peppers julienned – remove veins and seeds for less heat
  • 10 ounces arugula approx. 2 packages
  • 4 tbsps. Olive Oil extra virgin
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. Mayonnaise or Greek yogurt
  • 1 tsp salt
  • 1/2 tsp black pepper to taste
  • 1 cup pumpkin seeds toasted
  • 1 whole lime zest zest of one whole lime
  • 1 tsp red pepper flakes

Notes

Consider adding 1-2 chopped hard cooked eggs.  Eggs act as an emulsifying agent and highlight the flavors.
Nutrition Facts
Red Cabbage Slaw with Arugula
Amount Per Serving
Calories 165 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 341mg15%
Potassium 455mg13%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 2018IU40%
Vitamin C 66mg80%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Cucumbers in Vinegar or Creamed Cucumbers

Cucumbers in Vinegar and Creamed. They are both great recipes.
in vinegar
Course Lunch, Salad
Cuisine American, Southern American
Keyword Creamed Cucumber, Cucumbers, Vinegar
Cooking Method fresh chopping
Hot/Cold Dish Cold
Course Lunch, Salad
Cuisine American, Southern American
Keyword Creamed Cucumber, Cucumbers, Vinegar
Cooking Method fresh chopping
Hot/Cold Dish Cold
Servings 6 servings
Author The Southern Lady Cooks

Ingredients

Cucumbers in Vinegar

  • 2 to 3 medium cucumbers peeled
  • 1 medium Onion Sliced
  • 1/4 cup white vinegar can add more or less to taste
  • 3 Cups water enough to cover cucumbers in bowl
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Creamed Cucumbers

  • 3 medium cucumbers peeled and sliced
  • 1 large onion peeled and sliced into rings
  • 1 tablespoon sugar
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise or salad dressing or Greek yogurt
  • 1/4 teaspoon dill dry or chopped
  • Salt & Pepper to taste

Instructions

Cucumbers in Vinegar

  • Peel and slice cucumbers in a bowl. Slice onions and break into rings. .
    2 to 3 medium cucumbers, 1 medium Onion
  • Add remaining ingredients.
    1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt
  • Refrigerate for several hours before serving.
  • Will keep for several days in the fridge

CREAMED CUCUMBERS

  • Slice cucumbers and onion into a bowl.
    2 to 3 medium cucumbers, 1 medium Onion
  • Mix other ingredients separately and whisk together.
    1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 teaspoon dill
  • Pour over cucumbers and onions.
  • Refrigerate for several hours.
Nutrition Facts
Cucumbers in Vinegar or Creamed Cucumbers
Amount Per Serving
Calories 195 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 18mg6%
Sodium 531mg23%
Potassium 267mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 253IU5%
Vitamin C 6mg7%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pickled Mustard Greens – Garden & Gun Mag

“Imagine my surprise when I saw pickled mustard greens in a dish at a Szechuan restaurant about a decade ago. I’m always looking for cultural, political, and culinary connections between Black and Chinese people (#AfroAsian #BBQBeansprouts), so I was happy to see the pickled greens, given how central mustard greens are to traditional African American cuisine. Incorporate these into your meals as you would other pickled and fermented vegetables.” —Bryant Terry, a Memphis native and music lover who recommends listening to the song “Contronatura” by Stereolab from Dots and Loops while making this recipe. – Bryant Terry
Course First Course, Snack, Vegetables
Cuisine Southern American
Keyword Mustard Greens, Pickled Mustard Greens
Cooking Method saute
Hot/Cold Dish Either
Course First Course, Snack, Vegetables
Cuisine Southern American
Keyword Mustard Greens, Pickled Mustard Greens
Cooking Method saute
Hot/Cold Dish Either
Resting Time 2 hours
Servings 4 servings
Author Bryant Terry

Ingredients

  • 1½ cups apple cider vinegar
  • ½ cup rice vinegar unseasoned
  • 2 tbsp. cane sugar raw
  • ¼ tsp. kosher salt plus 1 tbsp.
  • 1 tsp. peppercorns whole black
  • 2 lbs. mustard greens stems thinly sliced and leaves coarsely chopped (keep stems and leaves separate)
  • 2 serrano chiles thinly sliced

Instructions

  • In a medium sauté pan, combine the vinegars, sugar, ¼ tsp. of the salt, and the peppercorns.
  • Heat over low heat, stirring, until the sugar has completely dissolved, about 3 minutes.
  • Remove from the heat and let cool while you prepare the mustard greens.
  • Meanwhile, in a large pot, bring 3 qts. water to a boil over high heat.
  • Add the remaining 1 tbsp. salt and the mustard green stems and boil for 1 minute.
  • Immediately remove the pot from the heat, add the mustard green leaves, and let sit for 1 minute. Drain in a colander and rinse with cool water.
  • Transfer the leaves and stems to a clean 1-qt. canning jar.
  • Add the chilies to the jar and pour the pickling liquid over everything. months.
  • Let sit at room temperature for at least 2 hours, then seal the jar and refrigerate until ready to serve.
  • The pickled mustard greens will keep in the refrigerator for several weeks
Nutrition Facts
Pickled Mustard Greens – Garden & Gun Mag
Amount Per Serving
Calories 118 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 170mg7%
Potassium 963mg28%
Carbohydrates 20g7%
Fiber 8g33%
Sugar 11g12%
Protein 7g14%
Vitamin A 6893IU138%
Vitamin C 160mg194%
Calcium 275mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
  • creamed slaw
  • in vinegar
  • https://www.101cookbooks.com/vegetarian-paella/
    From: https://www.101cookbooks.com/vegetarian-paella/
Cool Summer Salads for the Family
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Plated spiced chicken with creamed spinach
American FoodChickenDinner/SupperGreensHoliday Meals & PartiesJerry WoodenMain DishesSpecial Events & HolidaysspinachStove Top

Spiced Chicken with Creamed Spinach and Apples

by jughandle
written by jughandle

This recipe of Spiced Chicken with Creamed Spinach and Apples is an adaptation of a Food Network Recipe. I replaced their Swiss Chard with creamed Spinach. Sure I bumped the calorie count by about 50 pts per serving but the richness of the Creamed Spinach ties the dish together well. You will be surprised at how good the Gala apples taste in this combination. I recommend a medium body white wine or fruity fall craft beer with your meal. – jughandle

Spiced Chicken with Creamed Spinach and Apples

The original recipe https://www.foodnetwork.com/recipes/food-network-kitchen/spiced-chicken-with-apples-3363966 – Jughandle has changed this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. Jug has substituted creamed spinach for their sautéed Swiss chard improving balance.
spiced chicken
Course Dinner, Main Course
Cuisine American
Keyword Apples, Creamed Spinach, Spiced Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Hot
Course Dinner, Main Course
Cuisine American
Keyword Apples, Creamed Spinach, Spiced Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Hot
Servings 4 servings
Author jughandle

Ingredients

  • 4 skinless boneless chicken breasts (about 6 ounces each)
  • 1/2 teaspoon allspice ground
  • 1/4 teaspoon turmeric ground
  • Kosher salt and freshly ground black pepper to taste as required
  • 3 Tbsps. olive oil extra-virgin
  • 2 whole Gala apples cut into wedges- peeling is optional
  • 1 med red onion sliced
  • 1 Tbsp. lemon Juice the juice of one lemon
  • 1/2 cup low-sodium chicken broth
  • 2 cloves garlic minced

For the Creamed Spinach

  • 3 cups spinach chopped (stems and leaves separated)
  • 1/4 cup 1/2 and 1/2 cream
  • 4 ounces cream cheese about 1/2 a block
  • 1/2 cup parmesan cheese grated
  • 1 whole shallot or small white onion
  • Salt and Pepper to taste

Instructions

For the Chicken and Apples

  • Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper.
  • Heat 1 tablespoon olive oil in a large nonstick skillet or seasoned cast iron pan over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  • Add the apples, red onion and a pinch of salt to the skillet.
  • Cook the apple/onion mixture, stirring occasionally, until softened and lightly browned, about 4 minutes.
  • Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds.
  • Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.

For the Creamed Spinach

  • Meanwhile, heat the remaining olive oil in a separate large skillet over medium-high heat. Add the garlic and shallot then Sautee, stirring, until golden, about 30 seconds. Do not burn the garlic, if you do. throw it out and start it over.
  • Add the spinach stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the spinach leaves; cook, stirring, until wilted, about 2 more minutes.
  • Pour in the 1/2 & 1/2 stirring until it starts to bubble. Then add the cream cheese stirring to incorporate.
  • Once incorporated stir in the parmesan cheese. Stir until everything comes together.
  • Serve with the chicken and apples.
Nutrition Facts
Spiced Chicken with Creamed Spinach and Apples
Amount Per Serving
Calories 413 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 153mg51%
Sodium 425mg18%
Potassium 498mg14%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin A 2669IU53%
Vitamin C 8mg10%
Calcium 227mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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cheese soup
dutch ovenSoup

Houston’s Canadian Cheese Soup Recipe

by jughandle
written by jughandle

Houston’s Canadian Cheese Soup – If you are as old as I am you might remember when Houston’s restaurants came to Atlanta.  They started in Nashville.  My brother worked there for a while and was able to get me the recipe for their amazing cheese soup.  I don’t know if they even serve the soup anymore but it is incredible.

This rich, hearty soup can be a meal in itself with a nice French or Italian bread.  It is my go to comfort food on a cold winter day.

When my brother got the recipe it was 5 gal sized.  I have reduced it to a more manageable size.  Hope you enjoy it as much as I do. – jughandle

 

Houston's Canadian Cheese Soup

My brother Jim used to work in the kitchen at Houston's and he gave us the ingredients for this recipe. We had to figure out the quantities because he had to make it 5 gals at a time.
cheese soup
Course Soup, Starter
Cuisine Canadian
Keyword Houston's Cheese Soup
Protein Cheese
Cooking Method Stove Top
Hot/Cold Dish Hot
Course Soup, Starter
Cuisine Canadian
Keyword Houston's Cheese Soup
Protein Cheese
Cooking Method Stove Top
Hot/Cold Dish Hot
Servings 10 servings
Author jughandle

Ingredients

  • 1/2 Cup Butter
  • 1 cup Carrots 1/8 inch cubes
  • 1/4 Cup Flour all purpose
  • 1 Cup Onions Chopped
  • 1/2 Cup Celery 1/8 inch cubes
  • 3 Cups Chicken Broth low sodium
  • 3 Cups Half and Half
  • 2 lbs. Velveeta
  • 1 Tbsp. Fresh Parsley
  • 12 ounces Beer nothing dark or fruity The beer is optional.

Instructions

  • Melt butter in a Dutch oven.
  • Add the carrots, onions and celery all at once. And sauté until soft but not brown.
    mirapaw
  • Add flour and stir to combine making a blond roux with the butter. Cook until mixture begins to turn a light-brown color.
  • Over medium high heat, add the chicken broth a little at a time so not to break the sauce.
  • Turn the heat down to med/low
  • Stir and continue to cook and stir with a whisk until a thick base is formed.
  • Add half and half being careful not to let boil.
  • Add cheese, stirring until melted.
    velveeta
  • Stir in a bottle of beer if you want. I usually do it just adds a little something
  • Garnish with diced tomatoes and jalapenos and parsley if desired. Or pico de gallo

Notes

 Cheese soup is a creamy and rich soup, this goes so well with a piece of toasted garlic bread.
Nutrition Facts
Houston's Canadian Cheese Soup
Amount Per Serving (1 g)
Calories 420 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 18g113%
Cholesterol 89mg30%
Sodium 1823mg79%
Potassium 559mg16%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 9g10%
Protein 21g42%
Vitamin A 3717IU74%
Vitamin C 10mg12%
Calcium 617mg62%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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American FoodCombination Side DishesJerry WoodenOven RoastingStove TopVegetablesVegetarian

Roasted Brussel Sprouts

by jughandle
written by jughandle

 

If you’ve never considered Roasted Brussel Sprouts a go to side dish for Thanksgiving, much less any meal, you are not alone.  Sprouts have been the redheaded stepchild of the vegetable world ever since mothers and grandmothers served boiled, bland sprouts to us as children.

I was lucky early in my palette formative years.  I had a chef friend sauté a pan full of sprouts that made me forget about all the bad ones I had before.

So many ways to cook sprouts, so little time.  I am including below, my favorite and easiest way to cook these delicious bite sized morsels.  You should experiment.  Add flavor, try different pairings.  Eat them while they are still inexpensive.  – jughandle

 

Roasted Brussel Sprouts

CRISPY roasted brussel sprouts are the perfect side dish for just about any meal. Learn what makes a dish good then add your own twists to it to make it your own.
Course Side Dish, Vegetables
Cuisine American
Keyword Roasted Brussel Sprouts
Cooking Method oven roasted, saute
Hot/Cold Dish Hot
Course Side Dish, Vegetables
Cuisine American
Keyword Roasted Brussel Sprouts
Cooking Method oven roasted, saute
Hot/Cold Dish Hot
saute 12 minutes
Servings 6 servings
Author jughandle

Ingredients

  • 1.5 pounds brussel sprouts trimmed and halved
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter melted
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper freshly cracked pepper
  • 1/2 cup Panko Panko breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1 clove garlic optional - minced
  • 4 strips bacon crispy with oil, optional

Instructions

  • Preheat the oven to 425 degrees F.
  • Wash and trim the brussel sprouts removing the dry outer leaf. Slice the ones that are larger than bite size in half. Place in a large bowl and store in a bowl with a lid in the fridge until needed.
  • Prior to cooking, drizzle olive oil and melted butter over prepped sprouts. Add the salt, and pepper. Toss to coat in the oil/butter. Add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and parmesan coats all the sprouts.
  • In a large cast iron frying pan fry your bacon until crispy. Drain the bacon on a paper towel and retain the grease in the pan.
  • Transfer the prepped sprouts to a large cast iron frying pan and saute in the bacon grease and olive oil coating until the sprouts start to get a brown edge. Place your pan with the sprouts into your preheated oven and roast for 10 to 12 minutes to heat the sprouts through and fork tender
  • The Parmesan cheese should be melted and the bread crumbs crispy. Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot brussel sprouts.
  • Transfer to a serving bowl and scrape up any crispy parts still in the pan to also add to the serving bowl. Crumble the crispy bacon over the dish if you are using bacon, Taste and adjust seasonings as needed.

Notes

If time is going to be short on the day of your meal, prepare the brussel sprouts up to a day in advance by washing, trimming and cutting them in half ahead of time. When you choose to do this, make sure to store the uncooked sprouts in an airtight container in the fridge for up to 2 days before cooking them.
Nutrition Facts
Roasted Brussel Sprouts
Amount Per Serving
Calories 242 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 490mg21%
Potassium 488mg14%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 3g3%
Protein 9g18%
Vitamin A 978IU20%
Vitamin C 97mg118%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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BreadMexicanTortillas

Bread Substitute, Try Tortillas

by jughandle
written by jughandle

If you are looking for a bread substitute for sandwiches and the like, try tortillas.  Wheat tortillas have a glycemic Index value of 30 and are excellent for wraps and toasting.

Or, better yet, make your own –

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Italian FoodPastaspaghetti

Spaghetti with Egg and Pangritata (Toasted Breadcrumbs) Recipe

by jughandle
written by jughandle

This Spaghetti with Egg and Pangritata recipe is borrowed from the Circle B Kitchen and is a great example of a filling, delicious meal made inexpensively.  Please check it out and follow Circle B Kitchen’s blog, it’s great! – Jug

Spaghetti with Egg and Pangritata

I found this recipe on the Food52 website and have switched up a couple of ingredients and adapted it for a whole pound of pasta. 
I've made this several times now, and each time I get better at timing when to add the pasta to the skillet. 
I love the flavors and the crunch of the pangritata topping, which is also great on fish and veggies.  
Serves 6 but you can use the recipe adjustment function to increase or decrease the servings.
Course Dinner, First Course, Main Course
Cuisine Italian
Protein Egg
Cooking Method Boiled, Pan Fried
Hot/Cold Dish Hot
Course Dinner, First Course, Main Course
Cuisine Italian
Protein Egg
Cooking Method Boiled, Pan Fried
Hot/Cold Dish Hot
Servings 6 Servings
Author Recipe adapted from Food52

Ingredients

For The Pangritata (Toasted Seasoned Breadcrumbs):

  • 1/2 cup (216 g) olive oil extra virgin
  • 1 1/3 cup (144 g) breadcrumbs Panko or course homemade
  • 1 ½ Tbsp (1.5 Tbsp) rosemary minced fresh rosemary
  • 1 tsp (1 tsp) Lemon zest zest of two lemons

For The Spaghetti And Eggs:

  • 1 lb (453.59 g) spaghetti Thin or Angel hair
  • 1 Tbsp (1 Tbsp) olive oil EVOO
  • 1 Tbsp (1 Tbsp) butter unsalted is best
  • 4 cloves (4 cloves) garlic minced
  • 6 raw (6 raw) eggs large
  • 1/3 cup (20 g) Flat Leaf Parsley Italian parsley Chopped
  • 1 tsp (1 tsp) Red Pepper crushed
  • Black Pepper Freshly ground to taste
  • 1/2 cup (100 g) Pecorino Romano cheese grated

Instructions

Method For Pangritata (bread crumbs):

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
  • Add the rosemary, and immediately remove from heat and allow to cool.
  • Mix in lemon zest and set aside.

Method For The Spaghetti And Eggs:

  • Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)
  • Wipe out the skillet from the pangritata, add olive oil and butter.  Melt together over medium heat.
  • Add the garlic and crushed red pepper and immediately break the eggs into the skillet.
  • If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny. *Note - you can accomplish the same thing by separating the egg whites and yolks.  Add the whites in first and the yolks later.
  • Drain the pasta well, reserving 1 c of the cooking liquid.
  • Add pasta back to the pot,
  • pour the eggs and all the fat from the skillet over the pasta.
  • add the parsley and toss well, breaking up the eggs as you do.
  • If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
  • Plate the pasta and eggs, season well with freshly ground black pepper,
  • sprinkle with the grated cheese and then top with the pangritata.
Nutrition Facts
Spaghetti with Egg and Pangritata
Amount Per Serving
Calories 612 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Cholesterol 17mg6%
Sodium 301mg13%
Potassium 257mg7%
Carbohydrates 75g25%
Fiber 4g17%
Sugar 3g3%
Protein 16g32%
Vitamin A 425IU9%
Vitamin C 7mg8%
Calcium 167mg17%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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Taste.com.au
BeefcrockpotRice NoodlesSoupStock PotVietnamese Food

Vietnamese Pho Bo Soup

by jughandle
written by jughandle

aka Beef Noodle Soup

Vietnamese Pho Bo Soup is Beef Noodle Soup with a twist.  This is a classic dish that is easy to prepare and is warming on a cold winter night. – jughandle

The Origins of Pho

Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.

Authentic Pho Bo Soup

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Pho Bo soup
Course Soup, Starter
Cuisine Vietnamese
Keyword Pho Bo Soup
Protein Beef
Cooking Method Boiled
Hot/Cold Dish Hot
Course Soup, Starter
Cuisine Vietnamese
Keyword Pho Bo Soup
Protein Beef
Cooking Method Boiled
Hot/Cold Dish Hot
Servings 4 servings
Author jughandle

Ingredients

For The Bone Broth

  • 4 pounds beef soup bones
  • 1 onion unpeeled and cut in half
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 1/2 tablespoons fish sauce
  • 4 quarts water

For The Dish

  • 8 ounce dried rice noodles 8 ounce package
  • 1 1/2 pounds beef top sirloin or thinly sliced Rib-Eye Steak
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 cups bean sprouts
  • 1 bunch Thai basil
  • 1 lime cut into 4 wedges
  • 1/4 cup hoisin sauce optional
  • 1/4 cup chile-garlic sauce such as Sriracha® (optional)

Instructions

To Make The Bone Broth

  • Preheat oven to 425 degrees F
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Scatter the onions on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Add bones, onion, ginger, salt, star anise, and fish sauce to a large stockpot and cover with 4 quarts of water.
  • Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours.
  • Strain the broth into a saucepan and set aside.

To Make The Dish

  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
  • Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
  • Heat the stock to a simmer. Use either the stock you made or store bought
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
  • Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Video

Notes

Note:  For best results, use shank and knee bones.
Nutrition Facts
Authentic Pho Bo Soup
Amount Per Serving
Calories 504 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 101mg34%
Sodium 3882mg169%
Potassium 773mg22%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 10g11%
Protein 43g86%
Vitamin A 255IU5%
Vitamin C 11.2mg14%
Calcium 104mg10%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Variations On The Authentic Recipe

INSTANT POT OR PRESSURE COOKER BONE BROTH

Instant Pot Bone Broth is full of natural collagen. Make chicken, pork or beef stock using kitchen scraps and your pressure cooker.
https://www.platingsandpairings.com/the-best-instant-pot-bone-broth/#wprm-recipe-container-12467
Course Soup
Cuisine Instant Pot, Pressure Cooker
Keyword Bone Broth
Protein Beef
Cooking Method Instant Pot, Pressure Cooker
Hot/Cold Dish Either
Course Soup
Cuisine Instant Pot, Pressure Cooker
Keyword Bone Broth
Protein Beef
Cooking Method Instant Pot, Pressure Cooker
Hot/Cold Dish Either
Servings 6 servings
Author Erin at Platings and Pairings.com

Ingredients

INGREDIENTS

  • 2 1/2 pounds bones assorted soup bones
  • 2 carrots chopped, medium size
  • 2 stalks celery chopped, medium size
  • 1 onion cut in half with the skin left on
  • 2 cloves garlic skin left on
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 tsp whole black peppercorns
  • 1 tsp oregano dried, or 2 tsp fresh
  • 1 tsp thyme dried, or 2 tsp fresh
  • 1/2 tsp sage dried
  • 8 cups of water enough water to come to 1-inch below MAX fill line

Instructions

  • Place the bones in the Instant Pot, filling it about half full with bones.
  • Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
  • Fill the Instant Pot with water to 1-inch below the MAX fill line.
  • Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
  • Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
  • It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
  • Strain the broth through cheesecloth or a strainer and cool.
  • A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
  • Remove the fat with a spoon and discard.

Notes

RECIPE NOTES
Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.
Nutrition Facts
INSTANT POT OR PRESSURE COOKER BONE BROTH
Amount Per Serving
Calories 15 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 413mg18%
Potassium 100mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 3455IU69%
Vitamin C 2.1mg3%
Calcium 17mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Store Bought Beef Broth

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