Tuesday, November 27, 2012

DIY Floral Lampshade

I found this cool DIY project on Pinterest and decided to give it a try. I used some pink tulle I already happened to have so it looks a little different from my inspiration, but I think it came out pretty good :) Click here for the full tutorial )

Quote of the Day

Friday, November 23, 2012

Eating In: Turkey Pho

Hope you all had a wonderful Thanksgiving! This is a great way to get through some of those leftovers.
- 8 cups turkey stock
-3 tbsp. fish sauce
-2 tsp. brown sugar
-6 whole cloves
-4 star anise
-1 (3-in.) cinnamon stick (broken)
-1 (3-in.) piece peeled fresh ginger (halved)
-4 oz. uncooked wide rice stick noodles (bahn pho)
-cooking spray
-1 medium onion (peeled/halved)
-3 cups shredded cooked dark turkey meat
-2 cups fresh bean sprouts
-1/3 cups cups thinly sliced green onion
-1/4 cup  fresh Thai basil (thinly sliced)
-1/4 cup fresh cilantro (chopped)
-1/4 tsp. salt
1/2 cup fresh cilantro sprigs
1/2 cup fresh mint sprigs
-6 lime wedges
-1 jalapeno (seeded/thinly sliced)
-Hoisin sauce (optional)
-Sri Racha chili sauce (optional)

Combine the first 7 ingredients in a large stock pot over medium heat. Bring to a boil. Reduce heat and simmer for approximately 30 minutes. Strain the broth and discard the solids. Return broth to the pan and keep warm. Cook noodles according to package directions. Heat a grill pan over medium-high heat. Coat your pan with cooking spray and add onion. Cook for approximately 8 minutes or until charred on each side. Remove from heat and cool slightly. Slice onion thinly and add to broth. Add turkey and next 5 ingredients (through salt) to pan. Bring to a boil. Cook for 2 minutes or until thoroughly heated. Place about a 1/2 cup of boodles in each of 6 bowls. Ladle about 1 1/3 cups broth over each serving. Serve with cilantro, mint, lime wedges and jalapeno. Serve with Hoisin sauce and/or Sri Racha if desired.

Bon appetit!

[Recipe and Images via MyRecipes.com]