Friday, May 17, 2019

Fast Pho

This is great for those Michigan May days when the weather can be fickle.

I've made this soup vegetarian but you can also use leftover beef or chicken.

1 package rice noodles
4 - 6 c. low sodium chicken or beef broth
1/2 - 2/3 c. each: sliced fresh mushrooms, chopped onion, sliced carrot
1/8 - 1/4 tsp. each: chopped fresh ginger, salt, pepper, sesame oil, low sodium soy sauce
1 lime quartered
1 clove fresh garlic chopped and crushed
1/8 c. chopped green onion
Pinch red pepper flakes

Cook rice noodles according to package instructions, drain and set aside.

Peel, rinse, chop onions.

Peel, rinse, crush, chop garlic.

Rinse and chop carrots, ginger, green onions, mushrooms.

Set aside green onions for garnish.
Cut lime in quarters, set aside.

In a pot, pour chicken broth and bring to medium high heat.

Lower heat to medium low, add remainder of ingredients. 

Let soup cook for 20 - 30 min.

To serve:  Put rice noodles in the bottom of 4 soup bowls.

Ladle broth over the noodles.

Sprinkle green onions for garnish and squeeze some lime juice over soup.

Serves 4 - 6.

Thursday, May 9, 2019

Chocolate Strawberries

This is great for Mother's Day or anytime

1  3 oz bar each: milk chocolate, dark chocolate, white chocolate
1 package fresh strawberries
cookie sprinkles (optional)

Rinse strawberries under cold water, drain and pat dry with a paper towel.
Set aside in refrigerator until ready to use.

Break chocolate bars into pieces into 3 separate microwave safe bowls.

Microwave on high for 30 seconds. Stir and microwave for 30 seconds approx. Keep an eye on chocolate so that it melts evenly. Remove bowls carefully from microwave.

Dip strawberries into the chocolate.

Remove strawberry from chocolate with a clean fork. Place strawberries on a parchment lined cooking sheet. Sprinkle cookie sprinkles over strawberries.

Place tray in refrigerator to harden.

Serves 6.

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