WEBInstructions. Toast cinnamon sticks, star anise, and cloves in a medium saucepan over medium-high heat until fragrant, about 2 minutes. Add turkey bone broth, ginger, fish sauce and soy sauce in the saucepan. Bring to a boil and simmer for 5 minutes. In the meantime, bring 2 quarts of water to a boil in another saucepan.
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WEBPlace a large stock pot over medium heat. Add the onion wedges, ginger, garlic, cinnamon, star anise, cloves, cardamom, and coconut oil. Sauté the onions and spices for about 10 minutes, stirring to brown the onions on all sides. Pour in the water, beef broth, fish sauce, and sugar. Bring to a simmer.
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WEBInstructions. To make the pho broth, place the roasted turkey bones, broth base, ginger, garlic, cinnamon, star anise into a large stockpot and fill with 2 ½ quarts of water. Bring to a boil and reduce heat, simmer for 30 minutes. Using a strainer, remove all the solids and discard. Stir in the fish sauce and sugar.
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WEBTo assemble the pho, divide the shirataki noodles among four serving bowls. Ladle the hot broth and beef slices over the noodles. Top each bowl with the chopped cilantro, sliced green onions, jalapeño slices, and a few basil leaves. Serve with lime wedges and bean sprouts, if using, on the side.
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WEBPho is a traditional Vietnamese soup made with nourishing bone broth, meat, noodles,and tasty seasonings. To reduce the carbs, but not the deliciousness of this recipe, I've substituted zucchini noodles. To make it easy and economically, I've used ground beef and leaned on prepared fish sauce for flavor.
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WEBAdd in the charred onion, ginger, and bone broth. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low, cover, and continue to simmer for at least 30 minutes. Strain the onions, ginger, and spices. Stir in the fish sauce and sweetener and season to taste with salt. Rinse the shirataki noodles.
WEBUnder a broiler or over a gas flame char the onion and ginger for 5-7 minutes until they just start to blacken. Add them to a large soup pot with the crushed garlic, fish sauce, and coconut aminos. Pour in the broth. Set the pot over medium high heat and bring to a boil. Reduce to a simmer and cook 30 minutes.
WEBStep 2. In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
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WEBIngredients. 2 to 2 ½ pounds leftover roast turkey carcass, wings, drumsticks, and other unwanted parts; 8 ounces raw sweet potato and/or carrot, cut into thumbnail-size chunks (1 ½ to 2 cups total)
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WEBSet over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water
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WEBThinly slice one half, and chop the other half. Set aside. 2. In a large pot, begin to heat olive oil. Add minced garlic, ginger, and chopped white onion. Saute for 2-3 minutes, or until fragrant. 3. Add broth, water, cloves, fish sauce, soy sauce, and 1 …
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WEBInstructions. Heat a pot over medium heat, add in the coriander and clove and toast until fragrant (about 1 minute). Add the ginger, green onions and garlic clove and cook until fragrant (about 1 minute). Add in the cilantro stems, chicken broth, water …
WEBSkillet Cauliflower “Arroz” Con Pollo. Skillet Cauliflower “Arroz” Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice! Get the Recipe.
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WEBAdd the crushed garlic cloves, fish sauce, coconut amino acids, peppercorns, cinnamon as well as star anise and pour in the broth. Place the pot on medium heat and bring to a boil. Reduce to a simmer and cook for 30 minutes. Then briefly bring to a boil and carefully ladle into bowls over the noodles and beef.
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WEBAdd the water, beef broth, fish sauce, sugar and 1 teaspoon salt to the slow-cooker and set on lowest setting for 8-10 hours. 7 cups water, 2 cups beef broth, 2 Tbsp fish sauce, 1 Tbsp brown sugar, 2 tsp kosher salt. About 15 minutes before serving prepare your accompaniments.
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