Cheater Pho

This is one of my go to week night meals. With all the different sports and extracurriculars we have going on during the week, I try really hard for everyone of us to have a hot meal - this soup is perfect for just that.

I've made this several times with many different proteins and then let everyone decide what garnishes to add. This recipe serves a family of 6. My soup pot is a 6.5 Quart cast iron pot - so if you aren't feeding as many people as I am cut the recipe in half - unlike most soups - it just doesn't keep overnight - or at least - I've never tried... 

Cheater Pho
16 oz Rice Noodles (I used 3 packs of ramen on this day - just the noodles - not the flavor packet)
96 oz chicken stock (3 boxes)
4 - 5 Tbsp minced garlic
2 - 3 Tbsp minced ginger
3 Tbsp minced shallot (find all 3 of these next to each other in the produce area)
Salt and Pepper to taste
15 oz can Bean Sprouts
3 - 4 Tbsp Hoisin sauce
2 Tbsp fish sauce (I omit bc of a food allergy)

Protein options:
Costco rotisserie chicken in the vacuum sealed pack - this is a SERIOUS time saver for SO MANY MEALS!
Shrimp
Ling Ling chicken and vegetable pot stickers OR Bigio pot stickers
OR you can just add frozen stir fry veg if you are keeping it meatless

Garnishes:
Green onions
Cilantro
Mint
Jalapeno thinly sliced
Limes

Put a couple of Tbsp of olive oil in the bottom of a large soup pot. Add garlic, ginger and minced shallot and cook until fragrant - 3 -5 minutes. Add chicken stock, salt and pepper, Hoisin sauce and fish sauce.

Let it come to a boil and then turn down to a simmer for about 20 minutes. Add noodles and cook as long as the package says. If you are adding frozen stir fry veg - add them now. When the noodles are cooked - now it's time to add your protein. If you are using rotisserie chicken - add now just so it can heat through. If you are adding pot stickers - use the microwave method suggested and then add them to heat through. If you are using shrimp - add very last - they take no time to cook. They are done when they are pink.

My foodie girl and I add all the garnishes - so good. My picky eaters try something new every time to figure out what they really like.

There really isn't anything that compares to authentic Pho - but this is a quick substitute. AND it's something different to add to your recipe rut :)

Jalapeno Cheese Bread

Man oh man was this GOOOOOOD!!! I got the recipe from my old fave Ree Drummond - aka the Pioneer Woman.

It sounds like it would be really spicy - but remember green chilis are extremely mild - they just add a kick. I actually don't like olives of any kind - but my husband and all 3 girls do. In the spirit of trying new things - I tried these. The olives just add texture and saltiness. The jalapenos add some spice - but not too much to be off putting - me, my husband and all 4 kids (15, 13, 10, 6) ate it up in no time!

I ONLY made this for dinner. No sides, nada. Our week nights are ridiculously busy and we often eat in 2 shifts. I made half for the first shift before running 1/2 the kids and hubs ate, then made the other half for me and the other 1/2 of the kids when we got home for the night. So we all got a nice hot dinner.

Jalapeno Cheese Bread
8 Tbs butter (one stick) softened - NOT MELTED
1/2 cup mayo (I have a child with an egg allergy so I used Veganaise)
4 oz can diced jalapenos
4 oz can diced green chili's
6 oz jar green olives, drained and finely diced (the green olives I found were stuffed with pimento - the red you see - I figured that was a better bet that buying garlic or blue cheese stuffed).
6 oz shredded cheddar (she suggests white cheddar - but I had regular cheddar on hand)
6 oz shredded pepper jack cheese
2 green onions diced (didn't have these so I skipped them)
1 loaf French bread cut in half lengthwise

Mix all ingredients except bread until well incorporated. Spread on bread. Bake at 325 for 20-25 minutes.