I ventured out to the Super Cao Asian Market this morning. My god, those people are NOT how you want to start your morning out with. I love the man at the meat market with the pencil thin moustache who recognized I had been waiting for meat much longer than the anxious little Chinese man hollering out "help me". One thing that I hate buying at this market is peppers. They package it up and I swear its because they want to get rid of old shit. I don't do that. I refuse to be forced into buying rotten goods just because I need it. So I tear open a cellophane wrapped bundle of jalapeños and still can not find a good pepper. They are all soft. I settle for 2 semi soft ones. At the check out counter there's an overly make upped young Vietnamese gal complaining to a sweet Phillipino looking lady about having to buy gifts for kids. Oh great, another person victim to the bah humbug syndrome. She refuses to sell me the 2 jalapeños that are priced at $1.29 a pound. "We only sell them in the package" she says. I respond with "So you only sell rotten jalapeños?". She snarls back at me and throws the jalapeños away!! I mean, come on!! If you are just going to throw them away, at least throw them away in my bag. Wow. Anyway! I was there for pho goodies. Here's our PHO recipe to pho documented properly when we were living in Los Angeles.
When's the last time you had broccoli and cheese sauce? Its been a REALLY long time since we've had it. I recall making it when Emily Seikel first moved back to Okc for a short period and we had a huge mound of snow crab legs and cheesy broccoli baked potatoes. Its as delicious and loved as when I last and first made it. So Simple! Wrap your potatoes in foil, bake in a 400 degree oven for about 45 minutes, depending on your potatoes. Squeeze and if its soft, its ready! A cheaters way is to stab, microwave 3 minutes per side and then pop in a 400 degree oven for about 5 minutes. This is all depending on how good your microwave is (ours sucks, but we don't use it very often so don't really care) or the size of your potato.
Cut some broccoli florets, about 2 cups, add about 1/8 cup milk and let it steam with a lid on it until tender. Add some super processed cheese like Velveeta or this block that our cousin Steve Seikel gave to us. I added about 3 1/2 inch slices. Add some hot sauce, or we added our very spicy green tomato habanero sauce. Yum Yum! This is all you need. Its a complete meal!
I was inspired to make this Spanish Chorizo Lentil Soup when I saw it made on America's Test Kitchen. The only difference I made was add a stalk of chopped celery and 1/4 cup crushed tomato. The next day its even better!
And then there is Debo. Merry Christmas from little man.