Crock Pot Chicken Pho

It's January, folks. Here in the midwest that means we brace for the rest of winter and hunker down, don our hulkiest sweatshirt, sip steaming mugs of hot cocoa and wait to see the first spring tulip sprouting up from the ground while dreaming of baseball season (that last part may just be me and my 11-year-old, but you get the point). It also means it's time to make soup, soup and more soup! Almost everyone I know appreciates a hot, steaming bowl of chicken noodle soup - and today I have a twist on that old classic that will send your taste buds into orbit.

 

My husband and I love to meet for lunch at a Vietnamese restaurant near his downtown office and I always order the pho (pronounced "fuh"). Pho is a traditional Vietnamese soup that can be served with beef, chicken or shrimp and is the very definition of mouthwatering. There are two key components to the dish: the broth and the garnishes. Let's begin with the broth, shall we? You'll notice that there are some ingredients that you probably already have on hand and a few that you may need to pick up. Don't worry, I was able to find all the ingredients at my local grocery store! Star anise is the fruit of an east asian tree and can be found in many ethnic spice blends including Indian garam masala and Chinese five-spice powder in it's ground form. For this recipe we are using whole star anise which can usually be found in a jar in the spice aisle or in the bulk bins for just pennies if you choose to go that direction. Look for fish sauce in the ethnic food or health food section. The jar I have has lasted for a really long time in the refrigerator and adds a unique salty flavor to many Thai and Vietnamese dishes. The ingredients for the broth are all simmered away in the crock pot on low while you are out taking care of business for the day. 

When you are ready to serve the soup feel free to top with any and all of the garnishes I've listed below. The dried rice noodles are a must because without them this would not be chicken NOODLE soup! I like the Taste of Thai brand and find that they are easy to come by. A squirt of lime juice along with a sprinkle of basil and/or cilantro adds great freshness to a broth that has simmered all day. If you like a little crunch beans sprouts are the way to go! And, of course, for a little heat add sliced jalapenos or their spicier cousin, serrano. Enjoy a trip to Vietnam without leaving your house AND have leftovers for lunch the next day! This twist on chicken noodle soup is sure to get you through the winter and keep you warm and fuzzy inside. After all, "pho" is translated from Vietnamese as "delectable". At least, I'm pretty sure I read that somewhere. 

Crock Pot Chicken Pho (adapted from bonappetit.com)

 

For the broth:


2-2 1/2 lb. chicken legs, skin removed
Salt
2 T. ground coriander
1/4 t. ground cloves
1 small yellow onion, peeled and cut into large chunks
3" piece of ginger, peeled and sliced into 1/2" slices
2 whole star anise
2 T. white sugar
1/4 c. fish sauce
1 bunch cilantro, tied in a bunch with kitchen twine

For serving/garnish:

1 lb. dried rice noodles (1/4" wide), cooked according to package directions
2 c. bean sprouts, washed
1 bunch cilantro, chopped
1 lime, cut into wedges
1 bunch fresh basil, chopped
2 jalapeno or serrano peppers, sliced

Place the chicken legs in a 6 qt. crock pot then sprinkle with salt, coriander and cloves. Add the onion, ginger, star anise, sugar, fish sauce and cilantro. Fill the crock pot with water, cover and cook on low for 6-8 hours or on high for 2-4 hours. When ready to serve use tongs and/or a slotted spoon to remove the onion, ginger, star anise and cilantro from the broth. Remove the chicken legs and shred the meat with two forks then return the shredded chicken to the crock pot. Taste for seasoning and add more salt if necessary.

To serve place noodles in a bowl, add broth with chicken and whatever garnishes you prefer!

6 servings (486 calories each serving) according to my calculator on loseit.com

Creamy and Smoky Chipotle Pork Chops

If you're anything like me, the thought of cooking post-holiday season is a daunting, if not maddening, thought. You've spent countless hours planning menus, shopping, hauling groceries into your house and cooking food to transport all over town to holiday parties. Oh, and by the way, your family still wants dinner every night in the midst of it all. I am so over it by the time the holidays are over that I want to hibernate for at least a week. But guess what, YOUR PESKY FAMILY STILL WANTS DINNER (they can be so demanding). So, once I've come out of hiding I start trolling my friends' Pinterest pages (hi, Coco!) to find new, quick and easy dinner ideas. Lo and behold I came across this little gem and it did not disappoint. Just make a quick rub for pork chops with spices you probably already have in your pantry, whisk up a pan sauce and boom, main dish in a snap. I made the spice rub the day before and whisked up the sauce to store in my fridge to cut down my prep time the day of. The result was a slightly spicy, creamy pork chop that packs a punch of flavor for not a lot of effort. 

Now let's talk about our key ingredients, shall we? The creamy element to this dish comes from coconut milk. If you eat curry you are probably familiar with coconut milk. It is the perfect addition to this dish because it tames the spiciness of the chipotle chile which is the spicy element.  Chipotle chiles (or, smoked jalapenos) can be found in the Mexican food aisle of your local grocery store.  They come in a can with adobo sauce surrounding them so I usually fish out the one I need then individually bag the rest of them in snack bags and freeze them for future use. They keep in the freezer forever and are actually easier to finely dice when they are frozen! Make sure to add extra cilantro and a squeeze of lime juice just before you serve - the freshness they add is revolutionary!

Now, I know what you're probably thinking at this point...what sides am I supposed to serve with this, Kitch? I just came off the holiday rush and now you want me to plan a main dish AND sides? Rest assured, friends, I have ideas for you. For starters, saute up these sauteed brussels sprouts. They cook up in no time - especially if you buy frozen baby brussels sprouts and thaw them first. The other side I whipped up was mashed cauliflower. This recipe requires a little more leg work BUT can be made ahead and stored in the fridge until time to eat - I heated it up in the microwave while I sauteed the pork chops and brussels sprouts. So friends, I just want you to know that I am here for you in these trying, post-holiday times. Make these pork chops as soon as possible and revel in the fact that you did it! Tomorrow night you can order pizza because you made dinner tonight! We can do hard things together, people. It's going to be a great year!

Creamy and Smoky Chipotle Pork Chops (adapted from wholesomelicious.com)

1 T. chili powder
1 t. paprika
1/2 t. cumin
1/2 t. salt 
1/4 t. garlic powder 
6 center cut pork chops (about 5 oz. each)
1 T. olive oil
1 c. light coconut milk
1 small chipotle chile pepper, finely minced
1 t. liquid smoke
1/4 c. chopped cilantro (plus extra for garnish)
Juice of 1/2 a lime

In a small bowl combine the chili powder, paprika, cumin, salt and garlic powder. Sprinkle the rub over the pork chops (both sides, please) then set aside to come to room temperature for about 20 minutes. Heat the olive oil in a large skillet over medium high heat. Add the pork chops to the pan and cook for four minutes on each side. While the pork chops are cooking whisk together the coconut milk, chipotle chile pepper, liquid smoke and 1/4 c. cilantro. Add to the pan with the pork chops and turn them to coat completely in the sauce. Allow to cook and reduce for 4 minutes more then finish with extra cilantro and a squeeze of lime juice. Serve immediately from the pan (because we don't need anymore stinking dirty dishes, okay?)

6 servings (231 calories each serving) according to my calculator on loseit.com