For the love of Pho

If it is possible for mammals to occasionally be cold blooded then I am going to go out on a limb and say I am one of those anomalies. I have heard that some moles have trouble maintaining proper body temps. All I know is I need a terrarium and a heat lamp. But since human terrariums are hard to come by, I will settle for Pho. For those of you virgin to the pho scene, consult Wikipedia.

So when I am cold or feeling gross (which is Nov-March) I love me some pho. This week I was really in the mood but not feeling like sitting in a restaurant (okay didn't feel like taking off pajamas) so I embarked on a homemade pho alternative. I didn't want to cook broth for hours/days like it should be. I just wanted a quick version to satisfy the craving. Ladies and gentleman I give you quick and easy Faux Pho.

In a larger pot, heat up a box of Pacific Brand Pho Starter Beef
(If you know a better one, use it. I like this one)
Cook Rice Noodles in separate pot. Rinse and set aside.
Stir fry onions and some sort of beef. I used frozen sliced ribeye from Costco and it was perfect.
Throw meat in broth or leave it in a bowl like a topping.
Prepare more toppings how you'd like.
I used chopped cilantro, raw sliced onions, limes, sriracha, and hoisin. The red peppers in the pic are for munching.
Assemble on table and let your kid fill their bowl of broth however they like.
My experience has always been: If they build it, they will eat it.

Green Eggs and Bacon for Dinner

Last night was one of those nights were I needed a nap before cooking dinner, just totally exhausted. When I woke up later then I had hoped, I was forced to create dinner from found objects in the fridge.

Since we always have bacon, I started there. I know what you are thinking. She seemed so health conscious, so holistic and wise. Bacon? Really? Well, when I was little my Nana loved giving me bacon and I loved my Nana so I will always feel happy eating bacon. Everything in moderation.

So with my bacon, naturally I thought of eggs. Now, with two protein sources picked I surveyed the veggie scene. This is what I found: Broccoli, parsley, kale, chives, baby spinach, carrots, celery, jicama, radishes, tomatoes, and cucumber. Clearly I could not use it all so here is what I made:

Green Scrambled Eggs
Finely chop the tops of the broccoli off so you are left with just the little buds
Finely chop chives, parsley and baby spinach
Saute all together in a little butter until soft
Turn pan to medium low
Crack in eggs and scramble into veggies
I like my eggs cooked for about six minutes.
Add a few finely chopped chunks of white cheddar cheese
Salt and pepper to taste

I served mine with a side of bacon and multigrain toast.

I was honestly surprised at how tasty they were. I think the key was making sure the veggies were chopped very fine so that they incorporated into the eggs smoothly. The kid devoured them which is always rewarding. They looked pretty, were quick to prepare and made for a somewhat nutritionally sound meal.
Thus, they got promoted to blog status.