Pho

Recipe Status: Pho is my go to soup for when I'm sick. The marrow from the chicken bones is good for your body, and the spices are very healing and soothing to your digestive system. I've made this multiple times, most batches have been heavenly, and some have been meh, but I'm sure I've figured out the perfect recipe for me. Bonus: Your house will smell AHHHHMAZING!

In a large tea infuser or cheesecloth, place the following spices:

5 Star anise seeds
6 whole cloves
1-2 cinnamon sticks depending on size
6 cardamom pods
3 tbsp fennel seeds
3 tbsp whole peppercorns
2 tbsp whole coriander
1 whole onion, peeled with ends trimmed off
3-4 inch piece of ginger, peeled and cut in smaller pieces
3 large cans/boxes chicken stock
1 flat of chicken drumsticks

• In a large pot, place spice packet, onion, ginger, chicken stock and chicken legs. Simmer on low for a few hours.

• As soon as the chicken is cooked (and this is very important so it doesn't turn mushy) remove the chicken legs from the pot. As soon as they've cooled down enough, separate the meat from the bones, and place in a bowl in the fridge. Throw away the skins and cartilage, and put the leg bones back in to the pot to continue to simmer. This is when you get all the healthy marrow. 

• Continue to simmer a few hours, and when you're ready to serve, remove bones, onion and ginger pieces from the broth and discard. 

While Pho is simmering, prepare/dice/shred the following items (to taste) to put in your bowls:

White onions

Green onions
Carrots
Cilantro
Lime
Basil
Bean Sprouts
Cabbage 

Prepare rice noodles per package instructions. They'll stick in a clump, that's okay. 

Assembling your pho bowls: 

Place, to taste, any or all of the suggested ingredients in the bowl. Add chicken and noodles, then ladle broth over everything and fill the bowl. Add a few drops of hot chile or hoisin sauce if you'd like. Stir it all together and squeeze a lime wedge over it. Enjoy! 

*Note: when leftover broth is stored in the fridge, it will thicken and will be slightly gelatinous. That's how it's supposed to be. Just warm it back up and it'll liquify.

Pumpkin Harvest Cookies (Kerstin's Sweet Spicy Goodness)

Recipe status: These are the ultimate health nut harvest cookie. There is no sugar other than the natural sugar in the pumpkin (and the sugar from the morsels). It's almost like having one of those nature bars, or a very chewy granola bar. I will definitely be packing these on my hikes.

1 small can pumpkin

1 stick butter

1 tsp vanilla

1 egg

2 tsp pumpkin pie spice

(or 1/2 tsp each nutmeg, cinnamon, ginger & allspice)

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 cup wheat flour

1 cup flour

1 cup combination of any of the following: Chopped pecans, walnuts or cashews, sunflower or pumpkin seeds, golden raisins, craisins or raisins *

1 cup butterscotch or cinnamon morsels, carob or chocolate chips

Blend pumpkin and butter. Mix in egg & vanilla. Add dry ingredients until completely blended. Fold in remaining nuts, berries & morsels.

Drop by spoonfuls on a baking sheet about an inch apart. These hardly spread, so press them down a bit. Bake @ 375° for 12-15 minutes, depending on size. I've been told these freeze well. Not sure of these will last long enough to find out.

*In addition to the 1 cup, I also added a cup of uncooked 9 grain cereal (looks like oats) & a handful of shredded zucchini because I so desired. Had I had any flaked coconut left, I'd have added that also. Not the sweetened coconut, but the dried shaved coconut from the bulk bin at the health food store. That would have been amazing.