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Easy Slow Cooker Pho with Tofu and Vegetables

pho in the slow cooker| dailywaffle Growing up not far from Little Saigon, pho shops all had numbers -- Pho 79, Pho 84, but somewhere along the line pho went mainstream and so did the names of the shops.  So let's get the jokes and gimmicky names out of the way upfront. "What the Pho?" -- Kids in my class were using this one as far back as junior high -- in the late '80s. Now, it's a noodle shop in Bellevue, WA. "9-0-2-1-Pho" -- This is real. And yes, it's in Beverly Hills. "Jenny Pho"  -- Also real. In Issaquah, WA. And of course, the king of all Pho shops...well, there's an, um, king and he don't serve burgers. Creating a good pho broth takes hours, but there's no reason you can't do it. Put aside your worries about leaving a pot simmering on the stove unattended overnight, because you can make a good traditional pho broth in the slow cooker.  I never would have thought of it, and then a lightbulb flicked on over my head when I saw the recipe on Serious Eats.

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Don’t Fear the Pho

chicken pho ga |dailywaffle

Is it possible to fear chicken soup? If it wasn’t fear holding me back from making pho at home, it must have been laziness, or the sheer number of pho shops in Seattle. Yeah, that’s it, there was no reason to make pho at home, when you can get it anywhere, even out here in the ‘burbs. Pho, a Vietnamese noodle soup, most often made with beef broth, has always seemed like a dish to leave to the experts.  You char the spices and ginger and the broth needs to simmer for hours to fully develop its flavor. Then Taylor Hoang of Pho Cyclo made pho ga, chicken pho, at TDCamp and it was so easy and so delicious I knew I had to make it at home.

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minestrone soup

Soup, There It Is: Rosemary-Scented Minestrone

minestrone in a ladle |dailywaffle

Sliding in to the second week of January, it’s so-far-so-good on getting more exercise, eating more vegetables and whole grains and less meat and butter. Of course, while the new year always feels like a good time for a fresh start, I had the “benefit” of a blood test in late November that reminded me I needed to get moving and pay more attention to my cholesterol. So yeah, even if you feel like you're doing (most) of the right things, you really should have it checked every five years.  Everything is documented in a food diary, and I’ll tell you, soup has been a savior as a vehicle for extra veg, beans and grains, whether its vegetarian chili, chicken tortilla, or this minestrone.

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Bittman’s Corn Chowder with Chorizo and Green Onion

  When corn is finally in season, it's hard not to eat it non-stop. The first corn for us is always reserved for bill's corn fritters, but after that, it's game on for corn in salads, or roasted on the cob, slathered in butter and salt, or sprinkled with chile powder and lime juice. One of the best ways to enjoy the pure flavor of corn is in chowder. Soup in the summer? Yes, oh yes.

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Super Simple Sugar Snap Pea Soup

Snap Pea Soup just before Fourth of July weekend? I know, but don't you feel like that's how everything seems to be this year? Just a little behind. There were such beautiful sugar snaps at the farmers market, I'd figured on doing a little salad, simply blanching them and dressing them with a little bit of rice wine vinegar and sesame oil and a sprinkle of black sesame seeds. But then this Mark Bittman recipe popped up, equally simple, if not more so.

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