SPROUTS FRESNO RECIPES

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PRESSURE COOKER BEEF PHO RECIPE - NYT COOKING



Pressure Cooker Beef Pho Recipe - NYT Cooking image

An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy. This broth can be put together in less than an hour. It cooks in a standard stove-top pressure cooker for 20 minutes and in an electric pressure cooker for 30. “As much as I love to simmer a stockpot of beef pho for three hours,” Ms. Nguyen says, “it’s incredibly liberating to make a pretty good version for four people in about an hour."

Provided by Kim Severson

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 18

3 pounds beef knuckle, marrow or other soup bones
1 pound boneless beef brisket, chuck or cross-rib roast in one piece
4 ounces Fuji apple, about 1/2 of a medium-large apple
1 large yellow onion
2 ounces fresh ginger
2 1/2 pieces star anise
1 3-inch cinnamon or cassia stick
3 whole cloves
2 1/2 teaspoons fine sea salt
1 1/2 to 2 tablespoons fish sauce
Sugar, if desired
6 ounces beef steak, such as top or bottom sirloin, eye of round or London broil (optional)
12 ounces dried narrow rice sticks or pad Thai-style noodles
1/2 small yellow or red onion
2 slender green onions
1/4 cup chopped cilantro leaves
Black pepper
Optional add-ins: thinly sliced Fresno, Thai or serrano chile; a large handful of bean sprouts, mint sprigs or Thai basil; lime wedges

Steps:

  • Make the broth:
  • Prepare the bowls:

Nutrition Facts : @context http//schema.org, Calories 453, UnsaturatedFatContent 0 grams, CarbohydrateContent 73 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 0 grams, SodiumContent 245 milligrams, SugarContent 2 grams, TransFatContent 0 grams

ROASTED CAULIFLOWER & POTATO CURRY SOUP RECIPE | EATINGWELL



Roasted Cauliflower & Potato Curry Soup Recipe | EatingWell image

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Provided by Danielle Centoni

Categories     Healthy Vegan Vegetable Soup

Total Time 1 hours 30 minutes

Number Of Ingredients 22

2 teaspoons ground coriander
2 teaspoons ground cumin
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground turmeric
1 ¼ teaspoons salt
¾ teaspoon ground pepper
⅛ teaspoon cayenne pepper
1 small head cauliflower, cut into small florets (about 6 cups)
2 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
1 cup diced carrot
3 large cloves garlic, minced
1 ½ teaspoons grated fresh ginger
1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
1 (14 ounce) can no-salt-added tomato sauce
4 cups low-sodium vegetable broth
3 cups diced peeled russet potatoes (1/2-inch)
3 cups diced peeled sweet potatoes (1/2-inch)
2 teaspoons lime zest
2 tablespoons lime juice
1 (14 ounce) can coconut milk
Chopped fresh cilantro for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
  • Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
  • Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.

Nutrition Facts : Calories 272.3 calories, CarbohydrateContent 33.4 g, FatContent 14.8 g, FiberContent 7.2 g, ProteinContent 5.3 g, SaturatedFatContent 10.1 g, SodiumContent 509.4 mg, SugarContent 8.3 g

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