When I lived in New York, my apartment was only a three-block walk away from my go-to Vietnamese restaurant. One of the things I loved about living near there was that I could satisfy my late night hunger with a bowl of beef pho (a.k.a. phở bò) whenever I wanted! I love being able to tailor pho to my liking with different garnishes and condiments. Sometimes I feel a little more lime-y, sometimes I want it extra spicy, and sometimes I feel extra noodle-y.
Now that I’m in Minnesota, I don’t always have the convenience to grab pho whenever I want since the nearest pho place is miles away. I’ve tried making pho myself from scratch several times but it’s tricky. The traditional method requires a lot of time since you often need to parboil bones for the broth beforehand; but a time saving short-cut is possible! Concentrating store-bought broth with whole spices creates an un-pho-gettable flavor. (Puns!) I’m calling this dish Midnight Phở Bò because it’s so quick and easy you can even make it in the middle of the night.
This afternoon, we’re shooting candy-studded chocolate bark with a spooktacular surprise layer!
Happy Taco Tuesday! Let’s make vegetarian Beans ‘n’ Greens Tacos.
Fall is here and farmers markets are bursting at the seams with dark leafy greens. This taco features market fresh green kale along with some caramelized onions and crispy cannellini beans.
Crispy cannellinis? Yes, you did read that correctly. If cooked in a large, hot skillet with some butter or oil, you too can create a delicious crispy texture from a canned bean.
This taco provides all the right things: sweet and salty from the onions, spicy from the chipotle, a slight bitterness from the kale and sour/spice from the harissa. When you combine all the elements of taste, you have a winning recipe on your hands! Even your meat-loving friends will be impressed.