During a recent trip to on of the first large Asian markets I’ve ever been to (Lee Lee Oriental Market in Peoria), I discovered a lot of useful and interesting food items. My goal was to find some fresh ingredients to make this Pho noodle soup. One of the best things I found out about the Asian market was that they sell the paper thin slices of eye of round. I was so excited I couldn’t wait to get home and use it. They had a delicious selection of Basmati rice, rice noodles, and fresh vegetables/spices. I hope you enjoy this quicker version of Vietnamese Pho.

Ingredients:
yields 4-6 servings

For Broth:
2 onions, halved
fresh ginger root, halved
10 – 14 beef bullion cubes (give or take, depending on how beefy you want the flavor)
8 c. water
1 cinnamon stick
1 Tbsp. coriander seeds
1 Tsp. fennel seeds
3 Star of anise
6 whole cloves
pinch of salt
1/3 c. fish sauce
1 Tbsp. sugar

Other soup ingredients:
1 lb. eye of round steak, sliced paper thin (you can find packages of pre-sliced at a local Asian market)
1 lb. rice noodles

For garnish: (IMPORTANT TO ADD FLAVOR!)
arrange a plate of fresh herbs: basil, cilantro, and mint leaves
lime wedges
sliced jalapeno peppers
sliced chili peppers (opt)
bean sprouts
Sriracha Sauce (found in local grocery store)

Directions

1. Pour water into a medium – large pot and heat on high until boiling.
2. Meanwhile, turn broiler in oven on HIGH. Move the oven rack to the highest slot. Place halved onions and ginger on a baking sheet. Brush with olive oil and place under broiler until charred. Should take 8 – 12 minutes. Arrange the spices (cinnamon, coriander, fennel, star anise, and cloves) inside a cheese cloth and tie up to secure the bundle.
3. Add beef bullion, ginger, onion, and spices in cheese cloth bundle to the boiling water. Turn temperature down to medium to simmer. Add fish sauce, sugar, and salt to broth. Let it cook for 15 – 20 minutes to simmer the spices together.
4. While broth is simmering cook rice noodles according to package directions and arrange garnishes listed above (lime wedges, herbs, etc.) onto plates or bowls and place on the table.
5. Once rice noodles are cooked, strain in a strainer and set aside. If broth has simmered and smells like the spices have cooked through, taste test the broth to see if it needs any additional beef bullion. If broth is ready, use a slotted spoon to take out the spice bundle, ginger, and onion (may leave onion in if you like).
6. If broth is ‘beefy’ enough, add in slices of the eye of round to quick cook the beef… it only takes maybe 20 – 30 seconds for these paper thin slices to cook. Turn off stove and serve immediately once meat is browned.
6. Scoop some rice noodles into a bowl and ladle over some broth with some meat slices.
7. Guests can garnish their own bowl of soup with whatever they like (chili sauce, lime wedges, jalapenos, basil, etc.). I personally recommend garnishing your bowl with EVERYTHING you lay out on the table that I’ve listed above under Garnish.

ENJOY!

Ingredients:

1 1/2 lbs. of stew meat OR 1 Roast of choice cut into cubes and fat trimmed
1 1/2 c. water
2 beef bullion cubes (I used the Herb Ox brand because it’s gluten free… you can substitute 1 can of low-sodium beef broth if you like also)
1/2 packet of Beefy onion dip mix
1/2 c. Red wine (I used Big House Red)
pinch of sea salt
pinch of black pepper
2 cloves garlic, crushed
1 tsp. rosemary
1 tsp. thyme
1 bay leaf
1 small onion, quartered
2 potatoes, cut into chunks
4-5 carrots, cut into chunks
4 celery stalks, chopped
frozen petite peas (optional)

Place stew meat in crock pot. Heat 1 1/2 c. of water in the microwave on high for about 2-3 minutes until it is nice and hot to the touch in a glass measuring cup. Add the 2 bullion cubes to the hot water and let them dissolve. Once bullion cubes are dissolved, add 1/2 c. of red wine and beefy onion soup mix and whisk until contents are well blended with the beef broth. Pour liquid over the stew meat inside the crock pot. Season with salt, pepper, thyme, rosemary, garlic, bay leaf, and onion. Cover crock pot with the lid and cook on LOW for about 3 hours.

After 3 hours of cooking time add in the potatoes, carrots, celery, and peas. Cook for another 4 hours on Low or until vegetables are all softened. Remove Meat and vegetables from the crock pot with a slotted spoon and set aside in a large bowl, leaving the liquid behind in the crock pot. Mix a little water with 1 Tbsp. of cornstarch, then whisk into the crock pot liquid broth. Stir until it becomes slightly thickened (for thicker broth continue to add more cornstarch and water mixture until the broth reaches your desired consistency). Return vegetables and meat to the crock pot. Serve in bowls and with a nice slice of crusty bread.

potato soup

SOUP IS ON!!  I love the time of year when I can finally make soups again!  I love the versatility of soup and not to mention the comforting and delicious flavor it brings to my home.  I can’t describe how giddy I get when I sit down to a bowl of steaming soup with a slice of crunchy bread to dip in it…. pure magic happens!  I just want to embrace that warm bowl of soup like a stuffed animal a child can’t sleep without.   Potato soup is an extremely affordable meal with few ingredients and a meal that can stretch far for a crowd.  Anyway… with all that said… I am very excited to share some of my soup recipes with you all.  Hope you enjoy!

Rachel’s Potato Soup

10 small to medium sized potatoes, peeled and cut in quarters
2 carrots, peeled and sliced
4 – 5 stalks of celery, chopped
1 small onion, chopped
3/4 cup chopped fresh parsley
salt and pepper to taste
1 tbsp. bacon grease (optional, if you happen to have any on hand this really adds good flavor!)
1 pint of half and half
3 Tbsp. butter
Sharp cheddar cheese, grated

1. Wash, peel, and quarter each potato. Place potatoes in a stock pot and cover with just enough water plus a bit more to cover the potatoes (just like when you make mashed potatoes). Cook over medium high heat. The water will begin to boil. Cook potatoes in boiling water until tender when pierced with a fork.

2. Meanwhile, prep the rest of the vegetables while the potatoes are cooking. Peel and chop the carrots, chop the onion, and chop the celery. Place in a bowl and add vegetables and butter to the potatoes in the boiling water. Also add in the tablespoon of bacon grease, if you have it on hand.

3. Once potatoes are tender enough, do not drain the potato water! turn the heat down to medium low and mash the potatoes with a hand masher until no longer lumpy. Cook for about 5 – 10 minutes, stirring occasionally.

4. Add a pinch of salt and pepper, then add in the pint of half and half. Stir until well combined with the potato mixture. Simmer the soup for about 10 more minutes. Add in the fresh chopped parsley and stir until well combined in the soup.

5. Serve a bowl of the soup hot with sprinkled grated sharp cheddar on top and some more salt and pepper. It’s also delicious with a loaf of crusty bread to dip in the soup while eating!