Wednesday, December 16, 2015

Home for a Hoosier Holiday

The recipes in this post are in "Home for a Hoosier Holiday", an article in the December 2015 Edition of Center Grove Magazine

I really enjoy writing an occasional food related article for Towne Post Publications, a group of community magazines. I am especially grateful for the publishers of the Center Grove and Greenwood editions who gave me the initial chance to submit an article, and then for the past three Decembers have asked me to write one with seasonal recipes. For the first article, I took the recipes straight off the blog. The second year, I got the great idea, (not really), of making and photographing favorite family dishes from all the contributing writers. My kitchen looked like a bomb had gone off in it. Jenny was helping me, but we were going through every measuring utensil, pot, and pan as we rushed to cook things in time to photograph them before the short winter daylight was gone. I ran out of the correct ingredients and found myself substituting items such as oil for butter. Of course we saw the humor in it and laughed all day long, but we collapsed at the end.. Neither one of us wanted to cook for a long, long time! This year I wrote about the traditional Indiana recipes that are in this post. My kitchen still reached the boiling point where I wasn't keeping up with the cleanup, but it was much more manageable! I was also motivated because Roy's family was coming over to eat the results and celebrate his mom's birthday. Everyone raved about the food - especially the ham. It is scrumptious if I do say so. I hope your family will like it as much as ours did!

Sorghum Glazed Ham


 A cured ham that is large enough to yield ½ pound serving per person
1 cup sorghum (or maple syrup)
1 cup Dijon mustard
½ cup apple cider vinegar
4 minced garlic cloves
1 teaspoon ground coriander
1 teaspoon dried rosemary
¼ teaspoon crushed red chili flakes


Whisk the sorghum, mustard, vinegar, garlic, coriander, rosemary, chili flakes. Set aside.  Preheat oven to 275.  Roast 15 minutes per pound. Pour glaze on during the last hour of cooking.

Apple Butter, Corn Relish, and Indiana Fried Biscuits

Apple Butter

Ingredients for a 5 cups of apple butter

 46 oz. unsweetened applesauce
 2 ½ cups light brown sugar
1 cup sugar
2/3 cup apple cider vinegar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1/8 teaspoon salt.


Place all ingredients into crock pot and mix well. Cook covered on high setting for 1 hour. Then set the lid ajar. Continue cooking, stirring occasionally, 4 to 5 hours until mixture is thickened. 

Corn Relish

Ingredients for three cups of Corn Relish:

1 (15 0z.) drained can whole kernel corn
¼ cup vinegar
1 cup pickle relish
¼ cup minced onion
¼ cup diced pimientos
3 tablespoons sugar
1½ teaspoons celery salt


Mix all ingredients together in a glass casserole dish, cover with wax paper, and microwave on high for 10 minutes. 

Indiana Fried Biscuits

Ingredients for 24 biscuits: 

1 ½ cups vegetable oil
2 ½ cups flour
1 rounded tablespoon baking powder
1 teaspoon salt
1 ½ cups milk
3 tablespoons vinegar


 Mix dry ingredients in a bowl. Combine wet ingredients and stir in. Roll out on floured surface to ½ inch thickness. Cut into biscuit rounds, then cut each in half. Heat oil to 325. Fry a batch at a time in covered skillet, three minutes per side. 

Green Bean and Sweet Potato Casseroles

Classic Green Bean Casserole from Campbell’s Soup Company

Ingredients for 12 servings:

  4 cups cooked green beans

1 can Condensed Cream of Mushroom Soup

½ cup milk

1 teaspoon soy sauce, dash pepper

1 1/3 cups canned fried onions


 Preheat oven to 350. Mix 2/3 cup of the onions and other ingredients together in 9 x 13 pan. Bake 30 minutes. Top with remaining onions and bake 5 additional minutes.

Sweet Potatoes with Miniature Marshmallows

Ingredients for 8 servings:
4 cups cooked and mashed potatoes
1/4 cup butter,
1/4 cup orange juice
1/2 cup miniature marshmallows
1/4 teaspoon salt



Preheat oven to 350. Combine ¼ cup of the marshmallows with the other ingredients. Place in 9 x 13 pan and bake 30 minutes. Top with remaining marshmallows and bake 5 additional minutes.

Sugar Cream Pie and Persimmon Pudding

Sugar Cream Pie from Taste of Home


Prebaked single crust pastry shell
1 cup sugar
¼ cup cornstarch,
2 cups 2% milk
½ cup butter cubed
1 teaspoon vanilla extract
¼ teaspoon cinnamon


Preheat oven to 3750. In pan, mix sugar with cornstarch, then add milk and stir until smooth. Bring to boil. Reduce heat and cook 2 minutes to thicken. Remove from heat, stir in butter and vanilla. Pour into pie crust and sprinkle top with cinnamon. Bake 15 to 20 minutes until browned.

Persimmon Pudding from Tuttle Orchards


1 pint persimmon pulp
2 cups sugar
2 beaten eggs
1 ¾ cups flour
2 teaspoons baking powder
1 cup half and half,
1 cup buttermilk
1 teaspoon baking soda
1/3 cup melted butter, dash cinnamon


 Preheat oven to 3250.   Combine persimmon, sugar and eggs. Alternate adding the flour and baking powder with the half and half, buttermilk, and baking soda. Stir in butter and cinnamon. Pour in greased 9 x 13 pan and bake 1 hour.

Tuesday, December 1, 2015

The Kane Sisters' Carrot Cake

This post should actually be called the Mueller sisters' carrot cake for its true original source. During summers between college semesters, my sister and I worked as life guards at a country club. (My brother actually was employed there too, but I was off in the real world by then.) We worked with the Mueller girls who were blonde, blue eyed, very pretty, and obsessed with dieting.  In fact, that was pretty much the topic of conversation around the pool. Except - at some point this recipe surfaced. I can't remember how, but I know it's from them. For years my sister and I brought it to pitch-ins and parties. The directions on it are very strange for a cake recipe since the first thing is to combine eggs and oil, but the result is honestly the best carrot cake I've ever had. It is the gold standard to which I compare all other carrot cakes. The cream cheese frosting is just a bit different as well; definitely not as much powdered sugar than other recipes I've seen. The result is a bit more tangy and less sweet. For a pitch-in I bake this in a 9 x 13 pan, but it also makes a great eight inch layer cake.

Ingredients for the Carrot Cake:

3 eggs
1 cup vegetable oil
2 cups flour
1 1/2 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
3 cups shredded carrots
1 cup raisins
1 cup undrained crushed pineapple
1 cup flaked coconut
1 cup chopped walnuts

 Ingredients for the Cream Cheese Frosting:

2 (8 oz.) packages cream cheese
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions for the Carrot Cake:

Preheat the oven to 350 degrees. Grease and flour either a 9 x 13 baking pan or two eight inch cake pans.  Beat the eggs and oil together until they are combined.

Add the flour, sugar, baking soda, cinnamon, and salt and mix well.

Stir in the carrots, raisins, coconut, pineapple, and chopped nuts. Pour into the 9 x 13 pan or evenly divide the batter between the two cake pans. Bake the 9 x 13 pan for about 50 minutes and the cake pans for about 40 minutes. When done, the edges will be coming away from the side of the pan, the cake will spring back when touched in the middle, and an inserted toothpick will come out clean. Let the pan(s) sit for 5 minutes after they are taken out of the oven. Then, run a knife along the edges between the cake and the pan. Turn the pan upside down on a wire rack and gently tap the edges and top of the pan to loosen it. Lift the pan up to release the cake. Allow the cake to completely cool before proceeding to frost it.

Directions for Making the Cream Cheese Frosting:

Beat the cream cheese and butter together with an electric mixture. Add the confectioners sugar and vanilla extract and continue to beat until all the ingredients are combined together. Ice the top of the 9 x 13 pan or divide the icing between the two eight inch layers. Place the first layer on the plate and put about a third of the icing on top, spreading it from edge to edge. Top with the second layer and heap the rest of the frosting on top, extending it to cover the sides as well as the top. If you start to get crumbs in the frosting, get a clean knife to continue. Go back if possible and gently cover any of the crumbs with excess icing. Store in refrigerator.

Sunday, October 25, 2015

Blogging on the Road: Pumpkin Soup & Very Green Salad

A couple of days after Allison's visit, Roy and I took off again for a five week RV trip. We visited Pennsylvania, Maryland, West Virginia, Virginia, and even spent some time in South Carolina. Cooking in the motor home is a bit of a challenge; the stove runs on propane and the convection microwave runs on electricity. It's a balancing act between keeping an eye on how much propane I'm using vs electricity - especially if we are hooked up to 30 amp instead of 50 amp. However, the autumn scenery has been so beautiful that I couldn't resist making some fall type food that pics up on the colors and flavors of the season. The pumpkin soup posted here is more savory than sweet and the salad has one of my all time favorite flavor combinations: arugula, Parmesan cheese, and lemon. The best part is that besides being tasty, this recipes are nice and easy! 

Easy Cream of Pumpkin Soup

Ingredients and Directions for six cups of soup or four bowls:

1 (15 oz.) can pumpkin
3 cups chicken broth
1 cup half-and-half plus 1 tablespoon for garnish
1 medium onion, peeled and diced
1/4 cup sliced green onions
1/4 cup butter
1 garlic clove
1 teaspoon curry powder
1 tablespoon pumpkin seeds for garnish

Melt butter in a large sauce pan and add the diced onion and sliced green onion. Saute until tender and then add the garlic and the curry powder. Cook for 30 more seconds. Add the pumpkin and chicken broth and gently simmer for 10 minutes. Take off the stove and stir in the half-and-half. Check the temperature of the soup and gently reheat if necessary, but do not let it come to a bowl. Ladle into bowls or cups. Garnish with pumpkins seeds and a drizzle of half-and-half. 

Very Green Salad with Lemon Parmesan Dressing

Ingredients and Directions for Four Large Servings:

1 (5 oz,) package of spinach and arugula mix
8 oz. (1/2 pound) Brussels sprouts.
1 cucumber
1 large Granny Smith apple
1 lemon to make 1/4 cup juice
1/2 cup olive oil
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Place the spinach and arugula mix in a large salad bowl. Rinse and drain the Brussels sprouts. Cut the ends off and slice the Brussle sprouts lengthwise into very slim slices. Leave the skin on the cucumber, cut the ends off, and then slice and quarter. Leaving the skin on, core and dice the apple. Add the Brussel sprouts, cucumber, and apple to the spinach and arugula mix. Gently toss together. In a small bowl whisk together the olive oil, lemon juice, salt, pepper, and garlic powder. Divide the salad between four serving plates and drizzle with the lemon Parmesan dressing.

Wednesday, October 7, 2015

What Allison Ate (While She Was Home)

We were absolutely thrilled that Allison came home for about three weeks this fall. She had spent the year teaching English in Spain, and then traveled around Europe this summer. It was a very fun visit; we spent about a week at the lake, and then the rest of the time we were at home. The weather was great! The mornings and evenings were on the cool side, but the middle of the day was filled with liquid sunshine and temperatures in the '70s. We took full advantage of our good fortune and managed plenty of hikes and bike rides. The above photo was taken on her birthday when we visited a very hipster restaurant in town that happened to be mentioned in Bon Appetit Magazine. However, the soup and salad posted here were not what we ate there! These recipes are quick and easy. They are also meatless to accommodate Allison's recent declining meat intake! However, slices of grilled chicken would be a great addition to either one. So what two dishes did Allison like enough to be posted here? 

Roasted Tomato White Bean Soup...

And Lentil Feta Salad

I hope you enjoy this soup and salad as much as we did!

Ingredients and Directions for Four Servings Roasted Tomato White Bean Soup

2 to 3 red ripe tomatoes
2 garlic cloves, minced
1 medium onion
1 tablespoon olive oil
1/2 teaspoon oregano
1 (15 oz.) can chicken broth
1 (15 oz.) can cannellini beans (white kidney beans)
1 small bunch of lacinato kale
1 tablespoon chopped fresh basil
4 oz. piece of fresh mozzarella cheese 

Preheat the oven to 350 degrees. Wash, core, and cut each tomato into eight slices. Peel and cut onion into eight slices. Peel and mince garlic. Arrange the tomato, onion, and garlic in an oven safe dish. Drizzle with olive oil, sprinkle the oregano on top, and place in the preheated oven for an hour.
After the tomato mixture has finished baking, place in a soup pot along with the chicken broth, beans, and basil. Fold each kale leaf in half lengthwise and cut the tough middle stalk out. Roll up the kale leaves, cut them in strips, and add them to the pot. Bring to a boil, then turn down the heat and allow it to simmer for 10 to 15 minutes. Cut the mozzarella into cubes. Ladle the soup into bowls and divide the mozzarella cubes among each serving.

Ingredients and Directions for Four Servings Lentil Feta Salad


1/2 cup black beluga lentils
1/2 cup diced onion
4 cups spinach and arugula mix
2 cups cherry tomatoes
4 oz. feta cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 pepper
1/4 garlic powder


Rinse and pick over the lentils to make sure there are no twigs, etc. Place in a pan along with the diced onion and cover with 1 1/2 cups water. Bring to a boil, then turn the heat down to a simmer and cover the pot with a lid. Allow them to cook for 20 to 25 minutes or until tender but not mushy. Remove them from the pot, drain off any extra cooking liquid, and place into another container to allow them to cool while you are putting together the rest of the salad. Wash the spinach and arugula mix and divide the greens between four serving plates. Wash the cherry tomatoes, cut them in half if they are large, and distribute them between the four plates. Ladle equal amounts of lentils over the greens and sprinkle each portion with one ounce of crumbled feta cheese. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder. Drizzle about three to four tablespoons of the dressing over each serving and dig in!

Saturday, September 12, 2015

Allison's Fake Paella

When Allison was in high school there were two things that were absolutely true about her: she loved, loved, loved learning the Spanish language and she was very social. It was the perfect storm for me to try to reproduce cultural recipes when she brought home large groups of kids that happened to be hungry. I sort of cringe when I call this recipe "Paella" because, although it really is tasty, it's not the real deal. When we visited Allison in Spain this spring, we ate at a wonderful restaurant right on the beach in Barcelona. The paella we had there was served in huge shallow dish and was made the traditional way with arborio rice that is diligently watched and stirred. The recipe posted here is yummy also - just different! It feeds a large crowd with little effort!


2 tablespoons olive oil
1 medium onion, chopped
1 green pepper or a combination of green, yellow or red to equal a pepper, diced
2 large cloves garlic, minced or put through a press
2 (15 oz.) cans broth - beef, chicken, or vegetable
1 (15 ox.) can chopped tomatoes, juice and all
1 (15 oz.) can quartered artichoke hearts, drained
1 1/2 cups uncooked rice - brown or white
2 heaping tablespoons sliced green olives
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red cayenne pepper
1/8 teaspoon saffron or substitute ground turmeric


1 cup frozen peas & carrots

Some protein: I usually add in cooked chicken. Traditionally it is shrimp, clams, chicken.


Over medium setting, heat oil in a large skillet. Add the diced onions and peppers and saute until tender. Add the garlic and saute another 30 seconds. Then, add the broth, chopped tomatoes, artichokes, rice, green olives, paprika, salt, black pepper, red cayenne pepper, and the saffron or turmeric. Cover and turn the heat down to simmer. Allow to cook until the rice is cooked, using the directions on the rice package as a guide. All the liquid will be absorbed by the rice. 

 Cover and turn the heat down to simmer. Allow to cook until the rice is cooked, using the directions on the rice package as a guide. All the liquid will be absorbed by the rice. Before serving, add the peas & carrots along with what ever meat desired. 

Monday, August 17, 2015

Chicken Fried Steak and Ron's Fried Biscuits

     Since we started living the "RV Life" this June, I'm afraid Yates Yummies has gotten the short end of the stick. Part of the reason is the travel journal I started,, but most of the fault goes to the fact that it's not all that easy to cook in a motor home. I finally got some inspiration when we visited Branson, Missouri last month. We joined some dear friends and since the area seemed like a cross between Las Vegas and a western style Disney World, I felt like we had just met up with the wagon train. The first night the seven of us went out to eat at a place called Lambert's which is actually outside of Branson in Ozark. The bill of fare there is good ole home cooking and I shocked everyone when I ordered chicken fried steak with cream gravy. I'm so glad I strayed away from my customary order of salad because it was so incredibly delicious. This place is also known for the rolls that waiters throw at patrons. I tried some of those too, but they sure weren't as good as the fried biscuits that Ron made us for breakfast one morning! His recipe was passed down to him from his mom and is a real treat served with apple butter. This post also includes my attempt to duplicate Lambert's chicken fried steak. Since the only ingredients needed are round steak, salt, pepper, garlic powder, flour, milk, and vegetable oil - it's actually really easy to make. It's also very yummy as well; certainly doable in a tiny kitchen and even at home!

Easy Chicken Fried Steak with Cream Gravy - Serves 4


1 pound beef round steak
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup vegetable oil
1/2 cup milk

1/4 cup vegetable oil
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper


Pound the round steak so that it is about 1/4 inch thick. Cut the steak into four serving sized pieces. Mix 1/2 teaspoon salt,1/4 teaspoon pepper, and1/4 teaspoon garlic powder together and rub it on both sides of the steak. Set aside.

Combine 1 cup flour with the 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder and put the mixture in a shallow dish. Pour the milk into another dish. Dredge each piece of steak in flour, then dip into milk, then dredge in flour again.  Heat 1/2 cup oil in a frying pan over medium high heat. When a pinch of flour sizzles after being dropped into the oil, it is ready. Place the steak pieces in the skillet so they are not touching and brown each side for about 7 minutes, turning over only once so as not to loose the crust. Watch the heat carefully - I adjust it lower, then back up, so I don't burn the meat instead of browning it.

While the steak is cooking, make the gravy. Heat 1/4 cup vegetable oil over medium heat. Whisk in the 3 tablespoons flour, 1/2 teaspoon salt, and 1/4 cup pepper. Let this mixture cook over the heat for about 2 minutes. Watch carefully that it doesn't burn. It is alright if it turns slightly brown. Then, whisk the milk in a bit at a time. Continue cooking and stirring over medium heat until the mixture thickens to gravy consistency.

Serve with some of the cream gravy drizzled on top.

Ron's Famous Fried Biscuits


1 1/2 cups vegetable oil
2 1/2 cups flour
3 rounded teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 tablespoons vinegar


Mix flour, baking powder, and salt together in a bowl. Combine the milk and vinegar together and stir them into the dry ingredient mixture with a fork. It should be moist enough to stick together. If it seems too dry, add just a bit of milk.  Knead the dough a couple of times and then turn it out onto a floured board or pastry cloth. Roll it out to a 1/2 inch thickness. Cut into biscuit sized pieces.
Heat the oil to 325 degrees (oil should be hot enough for a bit of dough will sizzle when dropped into the pan).  Ron says a heavy skillet works best. Fry the biscuits in batches.. Drop the biscuits into the hot oil and place a cover on the pan. Roy says if this is not done, "The biscuits will be as hard as hockey pucks." After 3 minutes or when they are golden brown, turn them over, place the cover on again, and cook another 3 minutes. Remove from pan and allow them to drain on paper towels. Serve while they are still hot with butter and jam or even a dusting of confectioners sugar. These are really great with apple butter.

Saturday, June 27, 2015

Cherry Chicken Salad & A Very Hungry Caterpillar Shower

A couple of weeks ago I had the joy of co-hosting a baby shower for the daughter of a dear friend. When Amanda (the mom to be), Mary, (whose beautiful home the shower was at), and I met to plan, I asked Amanda if she wanted a particular theme. She wasn't sure at first, but did know that in lieu of a card, she wanted picture books. So, I asked her if there was any particular book that was her favorite. She said she loved Eric Carle's A Very Hungry Caterpillar because the little main character was so cute. Amanda is just so cute herself and immediately set up a joint Pinterest board full of ideas for a Hungry Caterpillar shower.  Thank God for Pinterest! We got all our food ideas from our board, but the cherry chicken salad recipe is mine.  So many people have asked me for the recipe that I decided to post it here. I cut different types of bread (white, rye, whole wheat) in circles to make the caterpillar sandwiches, but it is also good served solo atop a bed of mixed greens.

2 to 3 cups cooked chicken, cut up into bite sized pieces
1/2 cup dried cherries
1/2 cup chopped pecans
1/4 cup finely diced celery
1/4 cup sliced green onion
1/2 teaspoon salt
1/4 teaspoon pepper
about 1/2 cup mayonnaise

In a large bowl, gently combine the chicken, cherries, pecans, celery, green onion, salt, and pepper. Add the mayonnaise until it is well coated - don't feel like the full 1/2 cup has to be used - it should have enough mayonnaise to hold it together, but not seem like it's "swimming" in it.

Golden friends who have known Amanda since she was a baby!

One Grandma to be with another golden friend.

Me, Marilyn (Amanda's mom), Amanda, and Mary

Sunday, May 31, 2015

Fun (But) Faux Pho

In past posts, I've written about my fun, fun friend Kim and my efforts to come close to duplicating her wonderful Vietnamese food HERE and HERE. Although she now lives in another part of the country we keep in touch through an occasional text or email. I had the chance to contact her a few days ago with a question about some photos she had taken for the organization we both had volunteered for. While I was looking over old files, I found this picture of Kim and the honorable mayor of our city, taken at a charity golf outing. Before that day, I didn't know her very well, but by the end of it I realized that she was a ball of fire with energy that never ran out. When I got to the event, I noticed Kim had added her own sense of style to the frumpy t-shirts all the other volunteers were wearing. She had turned hers into a v-neck, added a wide belt, and brought the ensemble to a whole new level with the addition of boots. She had commandeered a golf cart and said, "Are you here to help take photos? Well, hop in!" Then she took me all over the golf course. At one point we almost flipped the cart when we drove into a sand trap. She got us out safely however -  while she was roaring with laughter!  Kim introduced me to the deliciousness of Pho, the soup that is traditionally served as breakfast in Vietnam. Done right, the secret is the fabulous broth that is cooked for hours. I can't even begin to know how to truly make authentic broth for pho, but the recipe for my fake version posted here satisfies my craving. It's quick, easy, and light. Everyone can garnish it individually to fit their own tastes, so it's a fun and different kind of family meal. I've also included a sauce recipe from Saveur magazine that is great to dip the chicken in as you are enjoying the soup.

Ingredients and Directions for Four Large Bowls of Pho

For Soup:
2 to 4 pieces of chicken (boneless breasts are easiest)
8 cups unsalted or homemade chicken broth
1 tablespoon fish sauce (I used Thai Kitchen brand)
2 thumb sized pieces of ginger, peeled
1 package of thin rice noodles
8 green onions, sliced
1/4 cup fresh cilantro leaves, chopped

For Garnish:
2 cups bean sprouts
1 bunch fresh basil, washed
1 tablespoon sriracha hot sauce
1 lime, sliced 

For Dipping Sauce:
1 jalapeno pepper, sliced
1/4 cup fish sauce
2 tablespoons lime juice
pinch black pepper

Put the chicken pieces in a soup pot along with  the chicken broth, 1 tablespoon fish sauce and 2 thumb sized pieces of fresh peeled ginger. Bring to a boil and then turn the heat down to medium low and allow the soup to simmer for 20 minutes.

While the chicken is cooking, prepare dipping sauce, rice noodles, and garnish platter. To make the sauce whisk the 1/4 cup fish sauce, lime juice, and pinch pepper together in a small bowl. Float the jalapeno pepper slices on top of the sauce mixture. For the noodles, rinse them under running water and then drop them into a pot of boiling water and cook for about 5 minutes. When done the noodles should be tender but still have a bite to them. Drain the noodles and set aside.

On a platter arrange the basil, bean sprouts, slices of lime, and the tablespoon of  sriracha hot sauce.

When the broth mixture is done cooking, remove the chicken. Slice  the chicken into bite sized pieces, and set aside.  Remove the ginger pieces from the broth and discard.

Now follow this order to build a yummy bowl of quick faux pho:

First, put 1/2 cup of cooked rice noodle in each bowl.

Divide the chicken pieces up evenly between the four bowls and lay it on top of the noodles.

Sprinkle two of the sliced green onions and 1 tablespoon of the chopped cilantro in each bowl.

Evenly pour the broth over the contents of each bowl.

Add the garnishes (add more garnishes to the bowl as needed - a bit at a time to keep them crunchy) and dip chicken in the fish/lime sauce as the soup is eaten.