Quick Phở Gà (Chicken Pho)

4 quarts chicken broth or stock
1 teaspoon ground cardamon
2 star anise
1 medium onion sliced thin
1 pound boneless skinless chicken breasts  (2-3)
1 bunch scallions, green ends 1/4 inch slice
7 oz  of Pánh Phở (Phở rice noodles)
1 sliced Jalapeño or Serrano chili
1 cup bean sprouts

Serves 4-6
.


Step One:

Pour the chicken stock into a  6 quart pan, then mix in the cardamon. Add the star anise, and bring the stock to a boil. Add in onions, and reduce to a simmer. Lid the pot cook for 10 minutes until the onions are translucent.









Step Two:

Thinly shred the chicken breasts. Employing a food processors slicing blade makes easy work of this task.   Add the chicken to the stock and bring the stock to a boil.







Step Three:

Reduce to a simmer and after 5 minutes you may notice fat from the chicken rising to the top of the broth and clouding the soup. Employ a large spoon to remove the layer of fat. If you don't need to serve this immediately, then you can also refrigerate the soup and use a spoon and remove the fat solids that will rise to the top.  After the soup is clarified, add the green parts of the scallions.  Simmer for 20 minutes more and stir occasionally.


Step Four:

While the soup is simmering prepare the rice noodles in accordance with the instructions on the pack.  Once prepared place the noodles int he bows you intend to serve the soup.






Step Five:

Place the chili, mint and bean spouts on a plate and place the picked scallion in a bowl.  On the table also have sriracha, fish sauce, and hoisin sauce as condiments.  Ladle the soup over the noodles, garnish and enjoy.

Spinach and Sausage Quiche

4 whole eggs
4 ounces Turkey kielbasa
1 cup fat free half and half
1 quarter teaspoon salt and pepper
1/2 cup frozen cut spinach
1 quarter cup finely diced onion

3/4 cup cheddar, shredded
1 9-inch regular frozen pie shell.

Step One:

Remove the pie shell from the freezer. Preheat oven to 375. Dice the kielbasa. Heat a non-stick skillet over  medium-high heat. Add the kielbasa and until done stirring occasionally. Remove the sausage from the pan add a spray of cooking spray and cook the onions until softened.

Step Two:

Whip the eggs in a large bowl, and then whip in the half and half. Mix in the  kielbasa,  salt and pepper, onions spinach, and cheese. 

Step Three:

Using a fork, poke holes in the bottom of the pie shell. Pour the mixture into the pie shell, and tap the filled pie shell a few times to release any bubbles. So that the edge of the pies shells does not scorch either cover the edge of the pie shell with aluminum foil or use a pie shell cover. Place the quiche on a cookie sheet on the center rack in the oven and bake 30-35 minutes, or until the top is browned.

Step Four:

During baking the quiche will rise. This is normal and it will fall back down while cooling.  Once the quiche is browned, remove it from the oven. Allow to cool for 20 to 30 minutes before serving. 

Vegan Jambalaya

Ingredients:
Cooking spray
Vegan Kielbasa (Tofurky used here)
1 cup diced onion
1 cup diced green pepper
1 cup celery sliced
2 garlic cloves, smashed
1 13.75 oz can artichoke quarters
1 cups  long grain  white rice
1 28  oz can diced tomatoes, half of juice drained
1 teaspoons cajun seasoning
1/4 teaspoon ground cayenne pepper


Step One:

1/4 inch slice the vegan kielbasa.  Heat a non-stick pan over medium high heat.  Spray the pan with 3 sprays of cooking spray.  Cook the kielbasa until it is brown on all sides, and then reserve.







Step Two:

Wipe the skillet out and add 3 more sprays of cooking spray.  Add the onions, green peppers, and celery.  Cook until soft, and then add the garlic, artichoke, and rice.  Stirring often cook for and additional 5 minutes.







Step Three:

Stir in the tomatoes, seasoning, and pepper.  Bring to a boil, and then reduce to a simmer. Lid the skillet, and cook for 20 minutes until the liquid is absorbed.  The rice should be cooked, tender, but not mushy.