Vietnamese Noodle Soup (Pho)

I had a hankering for pho this week so I figured I would try to make it! This at-home recipe has a bit of a darker broth but boy does it taste good! I found this recipe on Food Network and was surprised at how simple it really was to make. The hardest part was slicing the beef super thin so that it can finish cooking in the broth. If you are worried that your slices are too thick to cook fully, just add the sliced beef to the broth and simmer for about 1 minute before assembling.   Ingredients: 8 ounces rice noodles 12 ounces lean beef sirloin, fat trimmed Kosher salt and freshly ground pepper 1 large onion, sliced (or 2 small onions) 1 4 -inch piece ginger, unpeeled, halved 3 cups low-sodium beef broth 5 star anise pods 1 cinnamon stick 4 scallions 1 jalapeno pepper 1/2 cup fresh cilantro 1 tablespoon fish sauce 1 cup fresh bean sprouts

Farfalle with Sun-Dried Tomato and Scallion Cream

Almost every Sunday night, my boyfriend and I have pasta for dinner. We typically just have spaghetti or rigatoni with meat sauce. I make the sauce in huge batches and freeze it for later use. Last weekend, I didn’t realize we had used up the last of our sauce until Sunday afternoon! So we needed a quick pasta recipe that we could use instead. (Don’t worry, I made more sauce this weekend so we are safe for the next few weeks!) This recipe from Food and Wine uses sun-dried tomatoes to make a quick and simple no-cook sauce. The meal was done in under 30 minutes!   Ingredients: 5 scallions, white and light-green parts only 12 sun-dried tomato halves 1 cup half-and-half 1  box (1 pound) bow tie/farfalle pasta 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 3 tablespoons chopped fresh parsley 1 tablespoon fresh oregano

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