Friday, November 25, 2011

I love Thanksgiving

I love thanksgiving. I'm like Seth Cohen from the OC, I dream about eating so much thanksgiving deliciousness that I pass out right there at the table.
The past couple of years I've prepared our meal (although last year it came a week late due to scheduling conflicts and a turkey delay). It's no secret that I love to cook, and with thanksgiving, you can't really over do it. in a normal meal you can make 4 maybe 5 different dishes before you're overdoing it, but with thanksgiving, the sky's the limit.
I also love that there's usually left overs, and finding new and interesting ways to use turkey is one of my favorite things.
speaking of this, I found a delish turkey pho recipe in the recent edition of 'goop' that I had to share (and can't WAIT to try!):

Turkey pho by Winnie Ab

Makes: 2 big bowls of soup
  • 1 quart homemade turkey stock (or homemade or store-bought chicken stock)
  • 1 bunch scallions (green top parts only), chopped
  • One 3-inch chunk of ginger, sliced and smashed with side of a knife
  • 1 teaspoon light brown sugar, or more to taste
  • 1 tablespoon fish sauce, or more to taste
  • 1 to 2 cups kale, chopped into bite-size pieces
  • 1/2 pound leftover turkey breast, shredded
  • 1 bunch (about 2 ounces) cellophane or bean thread noodles (or enough flat dried rice noodles to serve 2)
  • 1 ½ tablespoons chopped cilantro, for garnish (optional)
  • 1 ½ tablespoons chopped scallions (white parts only), for garnish (optional)
  • Sriracha hot sauce
  • 1/2 lime, cut into wedges
Heat a cast-iron skillet or frying pan over medium heat. Add the spices and toast until fragrant, 3 to 4 minutes. Immediately spoon the spices into a bowl to avoid burning them.
Add the toasted spices, stock, scallions, ginger, brown sugar, and fish sauce to a large pot and bring to a boil over high heat.
Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Taste the broth and add more sugar or fish sauce if needed. Strain the broth and discard the solids. Add the kale and cook for 1 to 2 more minutes. Remove from heat.
Add the turkey and noodles. Allow to sit for a few minutes while the noodles soften.
Ladle the broth into 2 bowls. Divide the kale, turkey and noodles evenly between the bowls.
Sprinkle on the garnishes and add Sriracha to taste. Squeeze lime juice to taste before eating.

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