Quick Vietnamese Beef Pho (PhแปŸ)
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt ๐Ÿ˜‰ place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

Beef, Potato & Tomato Casserole
Beef, Potato & Tomato Casserole
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This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Beef, Potato & Tomato Casserole
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This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Ingredients
Beef Seasonings, optional and up to you
For Additional Layers, optional
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Season the ground beef with salt and pepper as desired, as an option, mix in cilantro, garlic, or herbs of your choice. Make 4 patties with the beef and fry them in a hot skillet, flipping once, until nearly cooked through.
  3. Place the patties in a single layer in an 8x8 baking dish. On top of the beef, place the sliced potato, then the sliced onion.
  4. If you want to add options, such as mushrooms or bell peppers, or vegetables of your choice (sliced thin), in layers on top of the onion layer. Lastly, place a layer of tomato, always the top layer, as the juices run run down through the casserole.
  5. Pour in a cup of beef stock, or just water, season with salt and pepper to your liking, cover with foil and bake for 1 hour.
  6. Serve.
Recipe Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Paprika Chicken Thighs with Spinach and Pasta
Paprika Chicken Thighs with Spinach and Pasta
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Sounds good! On my to cook list. For the pasta, think wide fettuccine.
Servings
4 servings
Servings
4 servings
Paprika Chicken Thighs with Spinach and Pasta
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Sounds good! On my to cook list. For the pasta, think wide fettuccine.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Bring a large pot of water to a boil, add the noodles and cook until tender.
  2. While the pasta is cooking, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, Worcestershire sauce, and Tabasco sauce.
  3. Preheat a large non stick skillet over medium heat. Drizzle the chicken thighs with olive oil and season with salt and pepper. Add to the skillet, you will need to do batches. Cook until browned on the bottom, about 5-7 minutes (cover with a lid). Flip and baste liberally with the paprika paste. Brown the other side, about 5-7 minutes longer (cover with a lid), then flip again and brush with more of the paprika paste (cover with a lid). Make sure the chicken is cooked through, cut one open to check.
  4. In another large non stick skillet, add about 1 tablespoon olive oil and the butter to melt over medium heat. Add the garlic and shallot and cook for 3 minutes. Add the spinach to wilt (or heat through the thawed spinach). Drain the egg noodles and add to the spinach along with the herbs, if using. Divide among 4 plates and serve with 2 chicken thighs each.
Recipe Notes

For the chicken, you can use chicken thighs bought like that but the cost is 74 Baht/kilo and the thighs are small, or buy quarters at 68 Baht/kilo (larger thighs!) and separate the thighs and use those, give the legs to your family to make a meal or freeze and use for a later dish or a BBQ! I will estimate 90 Baht for the chicken, for 4 servings this is about 67 cents per serving. Over all, very good.

Adapted from an internet recipe.

Cajun Chicken Pasta
Cajun Chicken Pasta
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Sounds great, on my to cook list for sure! Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Cajun Chicken Pasta
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Sounds great, on my to cook list for sure! Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Boil the pasta in the water for 8 โ€“ 10 minutes, reserve 1/2 cup of the water and drain off the rest. Toss the pasta with 2 tablespoons of olive oil.
  2. Working on a plate, sprinkle 1 tablespoon of Cajun spice over each chicken breast, drizzle and turn the spiced breasts in a little olive oil.
  3. Heat a heavy-based frying pan and brown the oiled breasts on both sides without cooking them right through โ€“ about 3 minutes on each side, remove from the pan and leave to stand for 5 minutes. Slice the chicken breasts on the diagonal into strips.
  4. Pour the reserved pasta water into the pan to deglaze it. Add the tomato and basil pasta sauce and cream. Return the sliced chicken to the sauce and cook gently for 5 minutes, toss the chicken and sauce with the cooked pasta, Add half of the grated cheese and stir through. Sprinkle the rest of the cheese and chopped herbs over the top when serving.
  5. Serve with a green salad.
Recipe Notes

Low cost meal, 4 chicken breasts, and even the pasta sauce, if serving 2 people 2 times, less than $1 per meal per person.

Shortcuts: Cajun Spice Mix, Pasta Sauce.

Provided courtesy of good friend, Denise Georgiades.
South Africa.