Pho Ga

aka: Vietnamese Chicken Soup
from Everyday Food- tastes like the soup at Saigon Noodles in Madison

* I was craving this a couple weeks ago, and I found a quick, simple recipe that tasted pretty close. For sure not the real thing, but it did my taste buds some good.

Ingredients

• 4 ounces vermicelli rice noodles
• 10 cups chicken broth
• 4 cups shredded chicken
• 3 tablespoons fish sauce
• 4 teaspoons soy sauce, plus more for serving
• 2-inch piece fresh ginger, peeled, very thinly sliced crosswise (or just dump in some dried ginger)
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves, torn if large
• 1 jalapeno, thinly sliced (I omit these)
• Lime wedges and lots of bean sprouts, for serving

Directions

1. Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among six bowls; top with scallions, cilantro, basil, and jalapeno. Serve with lime wedges and bean sprouts.
   

Incredible Grilled Cheese Sandwiches

 

from Everyday Food

Not your ordinary grilled cheese, but it's so delicious. Original recipe is great, but here's the one I've tweaked and found is my favorite.

Preheat your skillet to medium or medium low. Take your bread and drizzle or brush olive oil onto the outside. Then press grated parseman onto it. Put this side down on the warm skillet (sounds odd, but trust me). Then put your favorite cheese (mine happens to be havarti or cheddar) and ham if you like followed by some tasty greens (I prefer arugula or spinach). On the second piece spread some yummy dijon mustard and smashed avocado on one side, then on the other do the same olive oil parmesan thing. Put it on top of the sandwich, oil and cheese side up. Let it get melty and flip when the parmesan on the bottom side is all crusty and delicious.

Cottage Cheese Enchiladas

from Everyday Food

I hate cottage cheese, but love these. Healthy yet creamy. Takes about 20 minutes start to finish.

Ingredients

• 2 cups low-fat (1 percent) cottage cheese
• 1 can (15.5 ounces) black beans, rinsed and drained
• Coarse salt and ground pepper
• 16 corn tortillas
• Nonstick cooking spray
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, roughly chopped
• 1 large white onion, diced small (1/2 cup reserved for serving)
• 4 teaspoons chili powder (I omit this)
• 2 tablespoons white vinegar
• 1 can (15 ounces) tomato puree
• 2 cups low-sodium vegetable broth
• Fresh cilantro leaves, for serving

Directions

1. Preheat oven to 350 degrees. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper. Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, lightly spray both sides with cooking spray, place 2 rounded tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place, seam side down, on a rimmed baking sheet. Bake tortillas until heated through, 8 to 10 minutes.
   
2. Meanwhile, in a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 1 minute. Whisk in vinegar, tomato puree, and broth; bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids). To serve, divide enchiladas among eight plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.