Originally published on Golden The Label.
I asked & 98% of you all said you wanted to see more food posts… So here is yesterday’s cheats chicken noodle soup.
It’s super simple & really you can use any ingredients you have in your fridge. (If vegetarian you could add in some chickpeas or lentils instead & use vegetable stock).
You will need one large pot.
500grams of organic chicken
Water or Stock
Bone broth powder or stock powder
Start by adding in some fresh chopped garlic & ginger (the more the better) to the pot & sauté with some olive oil. Next Sprinkle in a generous dash of turmeric powder & cool spice for a minute or so.
Now it’s time to add in the vegetables. I only had carrots; but zucchini, onion, celery, broccoli & cabbage al work well. Sauté until there is a bit of colour on the veggies & then add in 500g chicken. (You can use breast or thigh whatever you have; I prefer thigh as it is more tender but yesterday I only had breast).
Brown the meat on all sides & then fill the pot with water, a dash of apple cider vinegar & a squeeze of fresh lemon. Add in your chicken bone broth powder (or stock concentrate or homemade stock). I often make my own stock, however I love having this @nutra bone broth on hand for an easy meal. Add in any fresh herbs, I used parsley for this batch; but if your a coriander lover it works great too!
Bring to the boil, then turn down to simmer and cook for about 30-40 minutes (longer if using chicken thigh). Add in the pasta ( I love using risoni) & frozen peas & bring back to the boil for about ten minute until the pasta is cooked. You can also add in some canned chickpeas at this stage too for some extra protein.
Then you have it… One very easy, nourishing & healing soup for cold winter days & sick husbands. ✨ Emmy Xx
I am a massive soup lover. Soup is like winter’s version of a smoothie. It’s warming, mostly healthy and is basically like a giant hug from your Granny. Can you tell? I really LOVE soup.
Over the years, I’ve shared a few soup recipes, Simple Soup (aka Potato & Leek), Healing Chicken Soup, & A Simple Split Pea Soup; all which I still cook today. Back in 2013 when I shared my first soup recipe, I described myself has having ‘a laissez-faire approach to my soup making’. Not much as changed in five years. To be perfectly honestly my style of cooking hasn’t changed one bit over the years.. my food photography however… well would I like to think that has improved 😉
I absolutely adore Potato & Leek soup, but I have been experimenting with ways to reduce the amount of potatoes in this soup and instead adding some cauliflower/spinach. There is nothing wrong with the humble potato; but increasing the variety of vegetables within the soup just gives me the extra nutrients I need. Also a little side note, potatoes are very high in potassium, something I need to limit as I approach dialysis, so I am attempting to make the potato switch out, before dialysis starts to eliminate my carb withdrawals.
Now I have made this soup many a times in the thermomix; which does the chopping for me; but if I am being honest (shhhh don’t tell my hubby); I do still love to spend time chopping vegetables. It is kind of like my happy place. Chopping leeks always takes me back to my days living in Paris where I spent a lot of my time cooking. Alors… here I present to you my take on Potato, Cauliflower & Leek Soup with some added baby spinach cause we can all add some more greens to our day.
What you need
2 Leeks, 1/2 Small or a 1/4 Giant Cauliflower, 4 small potatoes (you could easily use 2 large ones, I only had smallish potatoes), Butter, 1-1.5L Chicken Stock, Salt, Pepper, Herb of choice (I used coriander) and Baby Spinach.
What to do
Chop all the veggies and make sure you give the leeks a good wash; they often have bits of dirt hiding in them. Add leeks and a good knob of butter (or whatever cooking oil you like to use) to your pot and gentle cook until they are soft and translucent. Next add in your potatoes, cauliflower, herbs and chicken stock (you can also use veggie stock); and bring to the boil.
Reduce the heat and simmer for 45mins – 1 hour. Remembering to give the soup a little stir every now and then. Add in baby spinach before serving.
Leave chunky for a hearty style or blitz in the blender/thermomix/bar mix for a silky smooth soup. I prefer a smoother soup; the blended cauliflower and potato makes it extra creamy and delicious. You can whiz the baby spinach up with all the soup or mix in extra just before serving. I topped my soup with pepper & kimchi to give a little chilli kick and drizzled over a bit of olive oil. You could also add some goat cheese or parmesan on top or a squeeze of a fresh lemon.
If you are a visual learner… here is the visual version. #YoureWelcome
Made with love. Enjoy Xx
I love nothing more than discovering recipes that are as easy as one, two, three EAT! Life is so hectic at the moment for us; I’m working three nights a week and my hubby is working 6 days; so being organised especially when it comes to dinner time is really important. We’ve been experimenting with different recipes and our mantra is cook once, feed twice! It has halved our cooking time and having leftovers means we have lunch the next day or dinner the following night. One recipe, which I came across and have fallen in love with, is Donna Hay’s No-Peel Roasted Pumpkin Soup Recipe.
I’ve altered the recipe as I can’t really eat brown onion and I’ve added in some sweet potato. But you could easily substitute out any of the vegetables for others. Think potato and leek; tomato, capsicum and onion; the list is endless.
What I love most about this soup is it is healthy, nourishing and SO EASY. Literally just put everything on a tray, skin and all, roast, add water/stock and then blitz with your hand blender or Thermomix. It is that easy.
- ½ Pumpkin (skin on)
- 1-2 Sweet Potatoes (skin on)
- 1-2 Shallots
- 1-2 Cloves of Garlic (skin on)
- 500ml Vegetable / Chicken Stock
- 500ml Warm Water
- Salt & Pepper
- Olive Oil or Coconut Oil
- **Optional Topping Goat Cheese
A few weeks ago Hubby and I were struck down by a nasty parasite and on the first week of our holidays too! It was seriously shitty; all puns intended. After a few short stints in hospital to get fluids and days without eating; we slowly started to gain our strength and appetite back.
I always have a nostalgic memory of eating chicken noodle soup when illness strikes and I love the idea that one day when my two babes look back on their childhood, chicken soup will fill them with that sense of nostalgia as well.
It’s a very simple soup, but I included lots of herbs and spices that are healing and anti-inflammatory; to be gentle and healing on our gut and oh so yummy. The tribe loved the soup and it was pretty much all we slurped on for a few days.
- Olive oil
- 4 carrots
- 6 sticks celery
- 2 zucchinis
- 6 organic chicken thighs ** or whole chicken
- 2L – 3L Vegetable stock paste and water (or stock)
- Turmeric powder
- Ginger powder
- Cumin seeds powder
- Fresh herbs (basil, parsley, rosemary & sage)
- Soba Buckwheat Noodles
**If you can get thighs with bones it is even more delicious and nutritious!
I have trouble digesting onion and garlic, however if these agree with you, feel free to add them in.
Dice the vegetables into small cubes and place in pot and drizzle over some olive oil. Cook vegetables for 5-10minutes, until they are soft and caramelised.
Sprinkle in the turmeric, ginger, cumin powders and cook out the spices for a few minutes. Then throw in the fresh herbs followed by the chicken breasts; making sure to evenly brown all the chicken.
Cover the chicken with the stock paste and water (or stock/powder/cubes) and bring to the boil. Reduce and simmer for 2 – 3 hours. Less if you are hungry or more if you have the time.
Before serving add in some more fresh basil leaves and then the soba noodles. Bring back up to boil for 4 minutes.
Serve with sourdough or bread of choice. Enjoy.
This post was originally published on The Merge Journal.
It takes a seriously Miyagi (karate kid reference for those confused) controlled level of patience to cook with a toddler. But once you get past the fact that there will be mess and it might not be perfect, it’s an amazing way to involve your little one in the kitchen. Cooking with your little ones teaches them responsibility and gives them ownership over their food. I find that if my babe has helped prepare the meal he is more likely to eat it. Plus the look of joy on his face when he is cooking is priceless!
This recipe is inspired by Lola Berry’s ‘Apple-Cinnamon Cookies’, however we never have the correct ingredients in our pantry so it is always improvised. Every single time I use different ingredients and magically it works every time! As a general rule it is 1 Cup of Oats + 1 Banana + Anything else you have in your cupboard. The best news is this recipe is dairy and egg free so both my children can enjoy! It is perfect for the whole family; the hungry toddler, the ‘I forgot to eat breakfast’ busy mama & the baby led weaning 10 month old.
Today’s Ingredients Include:
- 1 cup of Oats (substitute with Quinoa flakes if gluten allergy).
- 1 Banana
- Half punnet – 1 punnet of fresh Blueberries
- 60grams Almonds (you can honestly use any nuts you like or substitute for seeds if nut allergy). I usually turn whole almonds into an ‘almond flour’ in my thermomix; however you can use a blender or do it the old fashion way with a mortar and pestle. Or alternatively you can just use ready made almond flour.
- 1/4 cup Goji Berries
- 1 teaspoon of Vanilla Paste
- 3 tablespoons of Coconut Oil
Method a la Blender / Food Processor / Rocket Ship aka Thermomix
Preheat the oven to 180 Degrees and line a tray with baking paper.
Place almonds (or whatever nuts/seeds you choose) in bowl and whiz until the consistency of flour. Combine the oats, banana, blueberries, goji berries, vanilla and coconut oil with the almonds and blitz until the mixture turns into a gooey dough.
Depending on the strength of your blender you might need to add the ingredients a little bit at a time. Using a soup spoon shape mixture into balls and place on lined baking tray. Flatten the cookie with the back of a fork.
Resist the temptation to eat the cookies now, although the *’roar cookie’ is delicious, they are even better once cooked!
Reduce the oven temperature to 160 degrees and bake for 20 – 25 minutes, or until golden brown. Leave to cool for a few minutes on the baking tray and then move to a rack to cool. It may be tempting to eat these cookies straight away, but please remember to check the temperature before serving to your children.
Once completely cooled enjoy your Anything Goes Oats + Banana Cookies with your tribe.
* Whilst cooking Oliver kept eating the mixture. I said to him don’t eat all the raw mixture or there will be none left to make cookies. He responded with a loud ROAR and then promptly continued to eat the cookie dough. Got to love the innocence of a toddler.
Disclaimer: As always, consult your health physician before starting yourself or your child on any new diet.
This post was originally published on The Merge Journal.
Pumpkin Muffins are inspired by Emma Galloway from @mydarlinglemonthye.
These seriously easy and ‘nom nom’ pumpkin muffins were devoured by my toddler this morning. He couldn’t keep his paws off them! Neither could his tiger, giraffe, elephant and horse who were spotted eating the crumbs post tea party. [I couldn’t make that up if I tried].
The original recipe is for six but I doubled the recipe because in my book as there is no point in cooking if there are no left overs. I also subsisted the brown rice, quinoa & almond flours for a combination of whole meal and white self-raising flour. This was purely out of convenience as there was no way I was going to the shops with a sick babe this morning.
Seriously Easy Pumpkin Muffins
Begin by preheating your oven to 180 degrees celsius (350F).
200g of roasted pumpkin (I just used last nights left overs; skin and all), 1 grated orange zest, 2 large eggs, 90ml olive oil, 160ml coconut milk, 1 teaspoon vanilla powder, 250grams self-raising flour [3 parts whole meal + 1 part white] & 80grams rapadura sugar.
Puree the pumpkin and then mix in all the wet ingredients; orange zest, eggs, olive oil & coconut milk. Add in the rapadura sugar and vanilla to the wet mix and beat well. Then gently fold in the flour. Ladle the batter into a 12 hole muffin tin lined with papers and bake for about 20 minutes until cooked.
Seriously couldn’t get any simpler if you tried.
These are perfect for baby lead weaning and toddlers as the outside is a bit crispy but the inside of these muffins is melt in your mouth and super soft. I had mine with a coffee. Albeit cold coffee.
This afternoon in an attempt to distract myself from my ever present pregnancy heart burn I decided I would make pasta. I had been contemplating making pasta since January, however, contemplation only became action today.
A bit of background to my pasta making journey.
Earlier in the year my parents hosted a cooking dinner party with some of their friends whereby the premise of the dinner party (or rather all day cooking party) was that as a guest you needed to bring a recipe that you would teach everyone else how to make. It was my parents idea to have a progressive cooking day, actually my Dad to be precise who thought it would be a noble idea to get their friends together and share cooking skills. To be honest, I nearly didn’t make this all day rendez-vous. It required significant badgering, pleading and begging to gain a place at this table. My Dad was adamant this dinner party was for eight people. Our table only seats eight people. As it happened it was the weekend of the Australia Day rain and two guests could not attend, meaning both Hubby and I not only were able to go but we also gained a place AT the table! While a lot of QLD struggled with grueling rain and wild winds, we all spent the day inside learning to cook from an Italian, a German and a Spaniard. All the dishes were delicious and I can not wait to re-discover my Godmother’s Paella and my Grandma’s & Mama’s Strudel, however, tonight is an Italian affair. More specifically a Pasta affair.
While I watched said Italian make pasta, I was mesmerized to another time. A simple time. Flour, egg and salt. That is all that is needed. I couldn’t understand why everyone didn’t make their own pasta. At the time we had about ten packets of opened ‘fancy’ pasta in our cupboard, organic rye, spelt, basically by fancy I mean we bought it in the deli for $8 a packet! Perhaps that is why it took six months for me to make my own pasta? Or perhaps I just forgot about the simplicity?
I am pleased to say that I have re-discovered the simplicity and honestly loved my afternoon rolling out fresh pasta. I also loved that I was able to walk out to my garden, pick some fresh green spinach and basil to accompany my first attempt at homemade pasta. It might be a bit naive to say that from now on I always want to make my own pasta. I am sure once the little one is around this might be more of challenge, however, hopefully this very post can remind me of simplicity.
Spinach & Pesto Fettuccine
400 grams of flour, four eggs (pinch of salt)
Mix the ingredients together, I used the Kitchen aid with the dough hook. Add a bit of chilled water if the dough is a bit crumbly. Or a bit of flour if the dough is too wet. Once the dough forms a ball knead for 2 -3 minutes. You can tell the pasta is ready if it springs back when you touch it. Rest for 30 minutes then cut into three workable pieces of dough. Make sure you cover the unused dough with a tea towel to keep it moist. Roll out piece of dough with rolling pin and then put through the pasta machine. I have to admit this end result looks great, smooth, thin pasta ready to be cut into fettuccine. However, it took a bit of time to get to this stage. When I first put the dough through the machine it kept breaking and stretching. I keep folding in the ends of the dough, and then folding in half, sprinkling with flour and then back into the machine. Finally when it seems liked this pasta was a disaster it just worked! It was smooth and shiny. I then continued to roll the pasta through the machine making a long sheet of pasta, lucky I have a long kitchen bench! Then put the pasta through a fettuccine cutter.
fresh basil, parmesan, pine nuts, garlic, olive oil
We had an excess of basil in our garden and I decided pesto was the way to go. I processed the cheese and nuts first then added the basil, garlic and olive oil. Because this pesto was a last minute creation we didn’t have enough parmesan and pine nuts, so I added in cheddar cheese and activated macadamia nuts.
fresh from the garden, finely sliced and wilted in some real butter.
Cook the pasta for about 2 minutes in boiling water, strain and mix in fresh pesto and cooked spinach.
Here it is, my take on a simple pasta, a true combination of my kitchen and garden.
Made with Love
Our winter garden has been a learning experience. Preparing soil. Companion planting. Harvesting. And then eating the fresh organic produce. Over the last two weekends we have harvested & cooked some delicious feasts. Broccoli soup, basil pesto pizza, roasted beetroots, beetroot relish all from the garden. Such an adventure! Here are some photos, recipes to follow.
We have decided that we won’t grow broccoli again, well not until we have a bigger veggie patch. It just takes up too much room!! The taste of fresh broccoli was certainly one of the most delicious tastes you can have from a green vegetable. It didn’t taste like any of the broccoli I have previously eaten. So much flavor. Just look at the colour of our bok choy & broccoli!
Our oven got a workout today. Not a hard core workout. But rather a slow all day 80 degrees affair. The other thing in our house getting a workout is our mushrooms. They have been growing incredibly fast, I can not pick them quick enough.
Can you see them growing?
They looked delicious, so I decided to make a mushroom stew.
More accurately a Mushroom & Beef Stew.
Whilst this Mushroom & Beef stew took 8 hours to cook, it certainly is not as difficult Julia Child’s recipes. Ms Child’s famous Boeuf Bourguignon recipe is the only stew I have ever made. Normally I will pour my heart in the kitchen attempting to recreate one of the classics from Mastering the Art of French Cooking, reading and flicking between pages of recipes to make one stew. I have pots and pans everywhere. Butter is everywhere. Wine is everywhere.
Today I made a simple, healthier stew.
However, I must go back, and say Merci Beaucoup to Julia Child, for she has taught me to cook a stew. Simply by meticulously following her Boeuf Bourguignon recipe on countless occasions I have learnt how to construct the perfect stew.
Mushroom & Beef Stew
You will need…
2 x grass feed eye fillets (chopped in half), Shallot / Onions, Clove of Garlic, 30g Butter, Corn flour, Large Carrot, Potato, Mushrooms (as many as your can collect from the garden or the brown paper bag in the fridge), Fresh herbs (basil, rosemary, parsley), 1L Chicken stock.
One pot…& an oven.
Preheat the oven to 200 degrees. In a large cast iron pot, melt the butter with the onion, garlic & herbs. Wait until you can smell the delicious mix of melted butter and all of the herbs. Put the meat in the pot and carmalise, the add about a tablespoon of corn flour, making sure to coat the meat in the corn flour and butter. Place the pot in the oven, keeping the lid off for about 5 minutes. Chop the carrot and the potato in chunky pieces and leave the mushrooms whole. Add carrot, potato & mushrooms to the pot. Pour all the chicken stock over the vegetables and the meat. Bring to the boil in the oven for about 10 minutes and then turn oven down to 80 degrees. Cover the pot in the over and cook this little beauty for 8 hours.
Pasta, mashed potatoes, gnocchi would all work as a beautiful side.
Tonight I served a rustic side of freshly baked bread. Hubby & I ripped the warm bread into chunks (just like dumplings) and dunked this into our stew. The bread recipe tonight was a new recipe courtesy of Whole Larder Love. Thank you WLL!
Warm. Doughy. Delicious. Bread. The perfect accompaniment to my Mushroom & Beef Stew.
Made as always with love xox