Bone broth and beef Pho in the Pressure Cooker


Pho is easier to make than I thought. There are no hard prep requirements or techniques to master. If you can boil water, you can make pho.

This is an easy beef Pho version for four people in 1½ hours using a pressure cooker. The sweet-savory broth always comes out full of flavor and the rice noodles are addicting–and gluten free!

Bone broth and beef Pho in the Pressure Cooker


For the broth

  • 2 pounds marrow bones
  • 1 pound boneless beef brisket, chuck, or cross-rib roast
  • 2 star anise
  • 1 teaspoon corieander seeds, whole
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 inch section ginger, peeled, thickly sliced
  • 1 yellow onion, halved and thickly sliced
  • 9 cups water
  • 3 teaspoons sea salt
  • 2 tablespoons fish sauce
  • 10 ounces dried narrow flat rice noodles
  • 1 teaspoon sugar

For the toppings

  • fresh Thai/purple basil
  • green onions
  • serrano peppers and other chilis
  • limes
  • fresh bean sprouts
  • serrano peppers and other chilis
  • limes


  1. Rinse the bones and boneless beef with warm water to remove excess blood or bits on the surface; set aside in a bowl.
  2. Put the star anise, cinnamon, and cloves in a 6- to 8-quart pressure cooker. Over medium heat, toast for several minutes, shaking or stirring, until fragrant. Add the ginger and onion. Stir to release a little flavor. A bit of browning is okay.
  3. Add the water, all of the bones, boneless beef, and salt. Lock the lid in place. Bring to high pressure (15 psi) over high heat. Lower the heat to maintain pressure. Cook for 30 minutes, or longer if your cooker’s high setting is less than 15 psi.
  4. Turn heat off and allow the pressure to decrease naturally. Remove the lid.
  5. Use tongs to transfer the boneless meat to a separate bowl. Strain broth through a cheese cloth or thin mesh strainer over a pot. Discard the remaining solids.
  6. Season broth with the fish sauce, extra salt, and sugar. Put pot back in low heat. Let it simmer until serving time.
  7. About 30 minutes before serving, ready the ingredients for the bowls. Thinly slice the cooked beef. Place green onion, basil, sliced serranos and bean sprouts on a platter/plate for a pho assembly line.
  8. Cook noodles according to package instructions. Rinse and drain well. Divide among 4 large soup bowls.
  9. Check the broth flavor once more, raise the heat, and bring it to a boil. Serve about 2 cups broth into each bowl. Self serve sides. Don't forget to squeeze some fresh lime juice to wrap all the flavors!

Let’s pretend it’s fall. Coconut Mango Curry Butternut Squash Soup!

Coconut Mango Green Curry Butternut Squash Soup

Right now, I’m sipping hot coffee, and it’s like 90F outside. I have a tank top on and I’m about to bring the fan out of its very short retirement in the garage.

This Coconut Mango Green Curry Butternut Squash Soup (try saying that in one breath) is good all year long. However, squashes are in season and I bought a Costco size tray of precut organic butternut squash (I do not enjoy peeling and cutting those monsters.)

It doesn’t look like fall weather is upon us anytime soon. So let’s just pretend it’s fall in Southern California and make some soup!

100% good for you ingredients. Coconut oil, butternut squash, mango, and coconut milk. The mango brings even more the sweetness of the butternut squash and adds texture to the soup. I added Sriracha to my serving to save the kids from the heat, but a teaspoon or two can be added to the recipe. I also added some of the last green leaves of thai basil from my almost dead herb garden. [sigh]

Coconut Mango Green Curry Butternut Squash Soup Coconut Mango Green Curry Butternut Squash Soup Coconut Mango Green Curry Butternut Squash Soup Coconut Mango Green Curry Butternut Squash Soup

Coconut Mango Curry Butternut Squash Soup!
Cuisine: American Thai
Prep time:
Cook time:
Total time:
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1½ tablespoons Thai green curry paste
  • 2 cups chicken or vegetable broth
  • 1 2lb. tray of precut butternut squash (got it @ Costco) OR 4 cups butternut squash, peeled, seeded, and cut into cubes
  • 2 cups of mango chunks (fresh or frozen)
  • 1 (15-ounce) can whole coconut milk (can be sub. for light)
  • 1 teaspoon salt
  • ½ teaspoon Sriracha (optional)
  • 3 or 4 Thai basil leaves (optional)
  1. Start by reserving the frozen mango (if using frozen) and letting it thaw while you work on the soup.
  2. Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute about 3 minutes.
  3. Add in the raw butternut squash cubes, pour in the broth, and add the curry paste plus salt stirring to combine. Cook for 3 more minutes, stirring often. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
  4. Add the mango to the soup. Use a handheld mixer to blend the soup directly in the pot or pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat.
  5. Before serving, remove from heat and mix in the coconut milk slowly. Mix well. Pour into bowls and top with some Sriracha sauce.
The coconut milk is added last, after the soup has been blended. That way you can control the thickness of the soup.


Pão de Queijo For the Gluten Free Valentine

Pão de Queijo

This is what sexy looks like right now. Pão-de-queijo or Brazilian cheese breads…puffs…balls. Crispy in the outside, cheesy and airy in the inside these delicious puffs are love at first bite.

Warning: Maybe be highly addicting but at least they are gluten free.

Happy Valentines Day!


  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 1/2 cup tapioca flour (sometimes labeled tapioca starch. I used Bob’s Red Mill.)
  • 1 tbsp salt
  • 1/4 cup grated cheddar cheese (preferably medium or sharp. you can play around with the cheese. Monterey Jack, low-moisture mozzarella, Swiss, smoked Gouda and even gruyere in place of the cheddar. All great!)
  • 1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender (yes, a blender!) and blend until smooth. Add Parmesan cheese and pulse. Add cheddar and mix a bit by hand. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about ¾ full, or just slightly less.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing puffs from pan. Serve warm. These actually don’t re-heat well so I recommend making and eating fresh (not that there’s ever any puffs left anyway!). Muito Bom!