Fee-fi-Pho-YUM!

Chicken, kale, Leftovers, Paleo, soup, Swiss chard, vegetables

I’ve wanted to lighten things up a bit this week, so I decided to try the Chicken Pho recipe out of my new favorite cookbook, Paleo By Season. Pho (actually pronounced “Fuh”) is a Vietnamese soup consisting of broth, herbs and meat. I’ve seen it served with noodles, but since I’m  trying to cut my carbohydrates, this recipe doesn’t include them.

The key to this dish is the delicious broth. I’m not asking you to make your own “stock” but take the time to make the pho broth below. The delicate flavors add a depth that you will surely miss if you skip that step. Plus, once the broth is prepared, this meal only takes 10 more minutes before it’s ready to serve.  IMG_0984

Trying out a new recipe also gave me the chance to buy some five-spice powder, which is a blend of anise, cloves, cinnamon, Sichuan peppers and fennel seeds. This spice combination is commonly used in Asian preparation, especially in Chinese cuisine. I’ve seen it referenced in recipes before and luckily it’s readily available at most grocery stores.

I used fresh Swiss chard (a leafy relative of spinach) in this perfect Paleo dish because it was on sale. You can use spinach or even kale, but due to kale’s toughness, you need to cook it longer. I think the Swiss chard is perfect because its flavor and texture are similar to that of bok choy.

I’m also using leftover pulled chicken from the night before. Although it didn’t meet my “Meatless Monday” goal, its simplicity is a nice way to start off the week. This soup makes me feel like I’m reversing some of my previous weekend fun (I’m glad you can’t see my recycling bin!), and it encourages me to eat light to feel light.

 

Pho Broth

Ingredients  IMG_0939

1 small yellow onion with only the outer skin removed, cut in half

1 (2-inch) piece of fresh ginger, unpeeled

1 tablespoon five-spice powder

1 jalapeno, halved and seeded

8 cups chicken broth

 

Cooking

Broil onion and ginger in either the oven, grill or toaster oven for 20 minutes, slightly charring them. You want to make sure the outside of the onion and ginger turn brown. Place them with the halved jalapeno and five-spice powder in a pot and cover with the chicken broth. Bring to a boil, reduce heat and simmer for 20 minutes. Remove the onion, jalapeno and ginger from the broth and discard. Use the broth immediately or cover for later.

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Chicken Pho

Ingredients   IMG_0966

Pho broth (see above)

1-1/2 to 2 cups pulled chicken

1 cup thinly sliced carrots

1/2 cup thinly sliced radish

1 cup white or button mushrooms, quartered

2 cups Swiss chard, spine removed IMG_0957

1 teaspoon sesame oil

1 small jalapeno pepper, thinly sliced for garnish (optional)

1/2 cup cilantro leaves, for garnish (optional)

3 tablespoons green onions, thinly sliced for garnish (optional)

1 lime, cut into wedges

 

Cooking

Bring pho broth to a simmer over medium heat. Once it’s at a gentle simmer, add the carrots, radishes, mushrooms, and Swiss chard. Cook for 8 minutes. Stir in the sesame oil. Divide chicken among 4 bowls and top with broth and vegetables. Squeeze a wedge of lime over each bowl and use garnishes of your choice.

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Pork Chops with Black-Eyed Peas and Kale

black-eyed peas, food, grilling, kale, pork, spices, sunday supper, tips, vegetables

I have a confession: I don’t like kale. Gasp! I know it was all the rage, and I’ve really tried to enjoy it since it’s kale season. I’ve sautéed it with garlic and good olive oil. I’ve bought kale chips and went as far as making a batch of them myself at home. I’ve sliced it thin and added it to my salads, but I just can’t get on board with the tough, chewy texture of the leaves. That is until last weekend when I added it to my black-eyed peas and voila! Deliciousness!

This black-eyed peas recipe goes great with seasoned pork chops. Start the peas early because they take about an hour and 30 minutes, and I suggest using a 5-quart pot because the four to six cups of kale take up some space initially.

One secret to this recipe is a special spice mix made by Tasty Licks BBQ Company. I have four favorite combinations, and I’ve included a picture here. For this meal I use some of the “Flyin’ Swine Pork Rub” and “Mella Yella.” Not only do I use them for the pork chop rub and marinade, but I also add the “Flyin Swine” to the black-eyed peas.IMG_0006

It’s no problem if you don’t have any Tasty Licks seasonings. Just mix a 1/4 cup of brown sugar with a teaspoon each of chili powder, black pepper, onion powder, lemon pepper and garlic salt. This mix replaces the Flyin’ Swine and Mella Yella. If pork isn’t your thing, try this with chicken breasts.

Below I’ve included recipes for the black-eyed peas and pork chops, and this meal serves four adults. Don’t be startled by the list of ingredients! Everything but the pork chops cook together so I consider this a one-pot recipe that’s jammed full of vegetables.

 

Black-Eyed Peas IngredientsIMG_0021

1/4 pound chopped pancetta

1 cup chopped celery

1-1/2 cups chopped carrots

1 large onion, chopped

4 to 6 cups chopped kale

1-pound bag of frozen black-eyed peas

3 teaspoons chili powder

2 teaspoons cayenne pepper

3 teaspoons cumin

2 tablespoons kosher salt

2 cups chicken broth

2 tablespoons Flyin’ Swine Pork Rub

CookingIMG_0031

Sauté pancetta over medium heat in a 5-quart pot until brown and crispy. Remove pancetta but keep the renderings. Place pancetta on a paper towel to drain excess fat, and set aside.

Cook the onions, celery and carrots in the oil from the pancetta for 5 minutes. Add the chili powder, cayenne pepper, cumin, salt and the Flyin’ Swine Pork Rub and mix well. Then add the bag of frozen black-eyed peas, kale, the cooked pancetta and 1 cup of the chicken broth. Mix well, cover and simmer on low for 1 hour and 30 minutes, stirring occasionally and adding the last cup of chicken broth as the liquid is absorbed.

 

Seasoned Pork Chops Ingredients 

(4) 1” thick boneless pork chops

2 tablespoons Flyin’ Swine Pork RubIMG_0039

2 tablespoons Mella Yella Lemon Pepper Spice Rub

2 tablespoons olive oil

 

Cooking

IMG_0043Mix the 4 tablespoons of spices with the 2 tablespoons of olive oil. Use the mixture to coat both sides of the pork chops and let sit for 30 minutes. Cook on a 450-500 degree grill for 4 minutes per side. Loosely cover with foil and let rest 5 minutes before serving. Pour remaining juices over chops and serve with black-eyed peas.

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