Vietnamese Faux Pho Soup + Carrot Salad + Ginger Lime Ice Kem ...
Fantastic 15-Minute Faux Pho + Carrot Ginger Salad + Creamy Ginger Ice-Kem
•••••••••••••••••••••••••••••••••••••••• 15-minute faux pho
soak+drain Optional step, if using rice noodles - soak 4 oz. rice noodles in very hot water for 5-15 minutes to soften up, according to package directions. Drain and set to the side. If using ramen noodles, skip this step.
slice+chop+peel Have your kids slice the 1 shallot or ½ of a small white onion in half, chop 1 C mushrooms, slice off and peel a 3" chunk of fresh ginger root, and peel 2 cloves garlic. Set prepared ingredients to the side (these large pieces of shallot/onion, ginger, and garlic will be removed before serving the soup).
cook+soften Add the shallot/onion, cut side down, to a preheated skillet on your stovetop, along with a little oil. Add the whole garlic cloves and fresh ginger. Cook, stirring occasionally, until garlic is golden and onion has softened, about 3-4 minutes.
add+simmer Add 4½ C water, 2 vegetable bullion cubes, 1 whole star anise, and 1 cinnamon stick to your skillet and carefully bring to a boil. Reduce heat and let simmer until flavors meld, 7-8 minutes. Add chopped mushrooms and 1 tsp honey to the broth and simmer for 2 minutes longer.
:: continued ::
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
chop+grate+snap+tear Prepare whatever toppings you chose to add to your soup. Cut baby corn, grate carrots, snap bean sprouts, and tear basil. Set prepared toppings to the side.
add+soften+discard If using ramen noodles, add 2 packages of instant ramen noodles (noodles only!) to your skillet and let soften for a few minutes. Discard the ginger, garlic, shallot/onion, cinnamon, and star anise from the broth.
slice+squeeze+top Slice 1 green onion stalk into small pieces and sprinkle over the finished soup and squeeze some fresh lime juice on top. Serve soup and each person can top with whichever toppings they prefer! If using rice noodles, portion them into bowls and ladle broth over each bowl of noodles before topping.
•••••••••••••••••••••••••••••••••••••••• carrot salad
whisk+slice Whisk together 1 T oil, ½ T salt, ½ T honey to make the dressing. Add 1 slice of fresh ginger root.
grate+toss Grate 2-3 large carrots and then toss the grated carrot into the dressing. Let the salad sit for 10-30 minutes to marinate.
squeeze+discard Add a squeeze of lime juice and taste the salad. Adjust to add more honey, salt, oil, or lime if needed. Discard the ginger slice and serve!
•••••••••••••••••••••••••••••••••••••••• creamy ginger ice-kem
mix+cool+discard Mix ¼ C honey, ½ C hot water, and three 1-inch slices of ginger. Stir to combine and then set aside to cool. Once cooled, take the ginger slices out of the water and discard.
peel+squeeze+blend Peel 2 bananas and add to your blender, or a pitcher for use with an immersion blender. Squeeze in the juice of 1 lime and add the honey-ginger water along with 2-4 C ice. Blend and enjoy! :: continued ::
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
shopping list 15-Minute Faux Pho
Pho Toppings (choose 2+)
1 T oil
bean sprouts
1 shallot or ½ small white onion 2 garlic cloves
basil leaves lime juice grated carrot
1 three-inch piece ginger root
edamame
2 vegetable bullion cubes 1 whole star anise
canned baby corn hoisin sauce
1 cinnamon stick 1 C mushrooms your favorite hot sauce 1 green onion stalk 1 tsp honey 2 packages instant ramen (or 4 oz. rice noodles)
Carrot Salad
Creamy Ginger Ice-Kem
2-3 large carrots
¼ C honey ½ C hot water three 1-inch slices of ginger root 2 bananas 1 lime 2-4 C ice
½ T salt 1 T oil ½ T honey 1 slice ginger root squeeze lime juice
:: continued ::
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
fun food facts: The History of Pho! Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodles and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu”, a French soup, whose name literally means “pot on the fire”, signifying the long hours required to create the soup. The popularity of pho spread southward starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today. Northern style pho tends to be simpler and is made with less ingredients. It is served with fewer cuts of meat, small slices of ginger on top, and green chilis and lime only (no herbs or bean sprouts). Southern style pho is a complex dish made from a dozen ingredients. Refugees fleeing Vietnam in the Spring of 1975 brought with them their culture and cuisine, of which pho has become the most popular among Americans. Today there are almost 2,000 pho restaurants spread across the U.S. and Canada. One typically finds Southern style pho served in North America, although a few outlets also serve Northern style pho.
The surprise ingredient of the week is: Ginger! ★
Ginger has been used medicinally for many thousands of years. One of ginger's most famous uses is as an anti-nausea herb. It is also excellent for digestion, circulation, and as an anti-inflammatory. Ginger also increases our ability to absorb nutrients from our foods.
★
Ginger is the underground rhizome of the ginger plant. A rhizome is an underground stem. Mature ginger rhizomes are harvested after 10-12 months and ginger plants can grow up to 4 ft. tall!
★
Ginger is part of the Zingiberaceae family, which also includes turmeric and cardamom.
★
Ginger is a plant native to India and China and the importance of ginger can be dated back to the writings of Confucius.
★
The flesh of the ginger rhizome can be yellow, white, or red in color, depending on the variety.
★
You can grow ginger from rhizomes found at grocery stores! Pick up some fresh ginger root at the store and bury it at least an inch under the soil. Put it in a sunny window, water generously, and soon you’ll have green shoots, beautiful flowers, and you’ll be able to harvest your own fresh ginger by breaking off rhizomes beneath the soil!
Time for a laugh! What do you get when you spill Pho soup on a comic book? Souperman! Which spice is the best at keeping secrets? Ginger, because only thyme will tell.
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
•••••••••••••••••••••••••••••••••••••••• 15-minute faux pho
soak+drain Optional step, if using rice noodles - soak 4 oz. rice noodles in very hot water for 5-15 minutes to soften up, according to package directions. Drain and set to the side. If using ramen noodles, skip this step.
slice+chop+peel Have your kids slice the 1 shallot or ½ of a small white onion in half, chop 1 C mushrooms, slice off and peel a 3" chunk of fresh ginger root, and peel 2 cloves garlic. Set prepared ingredients to the side (these large pieces of shallot/onion, ginger, and garlic will be removed before serving the soup).
cook+soften Add the shallot/onion, cut side down, to a preheated skillet on your stovetop, along with a little oil. Add the whole garlic cloves and fresh ginger. Cook, stirring occasionally, until garlic is golden and onion has softened, about 3-4 minutes.
add+simmer Add 4½ C water, 2 vegetable bullion cubes, 1 whole star anise, and 1 cinnamon stick to your skillet and carefully bring to a boil. Reduce heat and let simmer until flavors meld, 7-8 minutes. Add chopped mushrooms and 1 tsp honey to the broth and simmer for 2 minutes longer.
:: continued ::
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
chop+grate+snap+tear Prepare whatever toppings you chose to add to your soup. Cut baby corn, grate carrots, snap bean sprouts, and tear basil. Set prepared toppings to the side.
add+soften+discard If using ramen noodles, add 2 packages of instant ramen noodles (noodles only!) to your skillet and let soften for a few minutes. Discard the ginger, garlic, shallot/onion, cinnamon, and star anise from the broth.
slice+squeeze+top Slice 1 green onion stalk into small pieces and sprinkle over the finished soup and squeeze some fresh lime juice on top. Serve soup and each person can top with whichever toppings they prefer! If using rice noodles, portion them into bowls and ladle broth over each bowl of noodles before topping.
•••••••••••••••••••••••••••••••••••••••• carrot salad
whisk+slice Whisk together 1 T oil, ½ T salt, ½ T honey to make the dressing. Add 1 slice of fresh ginger root.
grate+toss Grate 2-3 large carrots and then toss the grated carrot into the dressing. Let the salad sit for 10-30 minutes to marinate.
squeeze+discard Add a squeeze of lime juice and taste the salad. Adjust to add more honey, salt, oil, or lime if needed. Discard the ginger slice and serve!
•••••••••••••••••••••••••••••••••••••••• creamy ginger ice-kem
mix+cool+discard Mix ¼ C honey, ½ C hot water, and three 1-inch slices of ginger. Stir to combine and then set aside to cool. Once cooled, take the ginger slices out of the water and discard.
peel+squeeze+blend Peel 2 bananas and add to your blender, or a pitcher for use with an immersion blender. Squeeze in the juice of 1 lime and add the honey-ginger water along with 2-4 C ice. Blend and enjoy! :: continued ::
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
shopping list 15-Minute Faux Pho
Pho Toppings (choose 2+)
1 T oil
bean sprouts
1 shallot or ½ small white onion 2 garlic cloves
basil leaves lime juice grated carrot
1 three-inch piece ginger root
edamame
2 vegetable bullion cubes 1 whole star anise
canned baby corn hoisin sauce
1 cinnamon stick 1 C mushrooms your favorite hot sauce 1 green onion stalk 1 tsp honey 2 packages instant ramen (or 4 oz. rice noodles)
Carrot Salad
Creamy Ginger Ice-Kem
2-3 large carrots
¼ C honey ½ C hot water three 1-inch slices of ginger root 2 bananas 1 lime 2-4 C ice
½ T salt 1 T oil ½ T honey 1 slice ginger root squeeze lime juice
:: continued ::
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
fun food facts: The History of Pho! Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodles and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu”, a French soup, whose name literally means “pot on the fire”, signifying the long hours required to create the soup. The popularity of pho spread southward starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today. Northern style pho tends to be simpler and is made with less ingredients. It is served with fewer cuts of meat, small slices of ginger on top, and green chilis and lime only (no herbs or bean sprouts). Southern style pho is a complex dish made from a dozen ingredients. Refugees fleeing Vietnam in the Spring of 1975 brought with them their culture and cuisine, of which pho has become the most popular among Americans. Today there are almost 2,000 pho restaurants spread across the U.S. and Canada. One typically finds Southern style pho served in North America, although a few outlets also serve Northern style pho.
The surprise ingredient of the week is: Ginger! ★
Ginger has been used medicinally for many thousands of years. One of ginger's most famous uses is as an anti-nausea herb. It is also excellent for digestion, circulation, and as an anti-inflammatory. Ginger also increases our ability to absorb nutrients from our foods.
★
Ginger is the underground rhizome of the ginger plant. A rhizome is an underground stem. Mature ginger rhizomes are harvested after 10-12 months and ginger plants can grow up to 4 ft. tall!
★
Ginger is part of the Zingiberaceae family, which also includes turmeric and cardamom.
★
Ginger is a plant native to India and China and the importance of ginger can be dated back to the writings of Confucius.
★
The flesh of the ginger rhizome can be yellow, white, or red in color, depending on the variety.
★
You can grow ginger from rhizomes found at grocery stores! Pick up some fresh ginger root at the store and bury it at least an inch under the soil. Put it in a sunny window, water generously, and soon you’ll have green shoots, beautiful flowers, and you’ll be able to harvest your own fresh ginger by breaking off rhizomes beneath the soil!
Time for a laugh! What do you get when you spill Pho soup on a comic book? Souperman! Which spice is the best at keeping secrets? Ginger, because only thyme will tell.
•••••••••••••••••••••••• ••••••••••••••• Family Fun Recipes
cooking Sticky Fingers Cultivating ‘Cool’inary Curiosity in Kids
TM
THYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com © 2016 Sticky Fingers Cooking
