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Tag Archives: soups

STRACIATELLA SOUP ” ANGIE STYLE”

Straciatella soup, has to be one of the most delicious and soothing soups!  Here’s just one idea on turning it into a meal!

I always use My Own Stock from scratch.

 

STRACIATELLA SOUP

INGREDIENTS

3 cups Chicken Broth

1 Chicken Breast  (raw and cut into small pieces OR use the chicken from the stock if you just made it)

1 Large cage free Organic Egg

Shredded Cheese, or Parmesan

1 Tbsp Oat Bran

1 Large Handful of  Organic Arugula, or Spinach

Red Chillies for heat

METHOD

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In a saucepan, bring stock to boil.  Add either the chicken from the stock, if you just made it or take a chicken breast, cut it into small pieces and add to stock, turn heat to med.   This, will be extra tasty!  Take care not to overcook because it will become rubbery!  A few minuets should do it.

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In a measuring cup, add egg and beat.  Add Oat Bran and mix. Pour into soft boiling broth.

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Stirring constantly and quickly till the egg has coagulated and looks like cheese!

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Add the Arugula or Spinach and Chillies and stir in.

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Ready to plate!

Add Shredded Cheese or Parmesan

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And Eat!!!

Enjoy!

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MY MOTHER’S CHICKEN SOUP

One of my fondest memories growing up, was when my Mother would make Chicken Soup.  It was a real ritual which took almost the whole day from start to finish!  I even watched my Mother pluck the feathers off a fresh chicken.  That was a process in itself!  I, myself like to go the grocery store or butcher for mine, Hehe!

The smell of the soup cooking is enough to make you salivate and if you’re not feeling well, I swear it will make you well, just breathing it in!

INGREDIENTS

1 Organic Chicken

2 med Soup Bones

2 med Onions

4 large Organic Carrots

4 stalks Organic Celery

2 med  Organic Red Potatoes

4 large Garlic Cloves

1 bunch Italian Parsley

Water

Strained Tomatoes

Sea Salt

METHOD

Put the Chicken and Bones in a large stock pot and  add enough water to come to about 3 inches from the top.

Bring to boil and skim off the foam that forms at the top.   Add the vegetables and stir.

Pour in enough Tomato to color the water a  rich orange color.

Add Parsley and bring to boil.  Cover and reduce heat to low and cook for at least 3 hours.

This is what it should look like while its cooking.

Let it cool down completely, and start fishing out the chicken and vegetables.

Strain the stock through a sieve and discard the remainder after it has drained of all the liquid.

You are left with clear stock that you can bottle and freeze

and stock and chicken and vegetables for a fabulous dinner as well!

You can add cooked Pasta or Quinoa or beaten egg for Stracciatella soup and garnish with fresh parsley and Parmesan Cheese!

Buon Appetito!

GREEN GAZPACHO SOUP

I’ve been making myself these green smoothies after my morning walk/run and I love them! Now, I know from talking to people, not everyone likes the idea of drinking green stuff, I’ve even met people and kids that don’t even EAT, green stuff.  That’s pretty sad considering all the health benefits they alone, provide us with.  So I came up with this idea.  Maybe if we took it out of the glass, put it in a bowl, dressed it up with some tomatoes and olive oil……….

maybe people would eat it instead!

If you’re like me and looking for a fast, easy and delicious way to get more greens into your body…………………..Just a thought!

GREEN GAZPACHO SOUP

1 cup Coconut Milk

1 cup Coconut Water

1/2 to 3/4 cup Raw Almonds (soaked)*

2 large Collard leaves (washed, tough stem removed)

2 large Kale leaves (washed, tough stem removed)

4 med sized Celery stalks (washed and trimmed)

Cilantro, few sprigs (to taste)

1 cup raspberries

2 cups Cucumber, chopped

1 cup Cocktail or Cherry Tomatoes, chopped

Olive Oil

Sea Salt

Cayenne, optional

High Speed Blender or VitaMix:

Add Coconut milk and Almonds and puree

Add Celery, then Greens, Raspberries and only 1 cup of Cucumber

Add the Coconut Water and blend till smooth (you can add more depending on desired consistency)

Should make about 4 cups

Plate and add the rest of the Cucumber and Tomato, drizzle with Olive Oil and season to taste! 

Can be served cold or room temperature

OR……Just put it in a glass and drink the darn thing!  It’s not going to kill you! LOL

*Soak Raw Almonds in twice the water overnight, discard the water and rinse well.  Drain and put in a glass container in the fridge. This rehydrates the Almonds and makes them more digestible!

AWESOME PLANT PROTEIN

People are funny!  I’ve seen people eat some pretty nasty things, either on TV,  or in person, but ask them to eat a vegetable and watch the horror on their face!  Kids especially, are good at that, Hehe.  Eat a bug yes, eat broccoli and you get, ” ooooooh no way, that’s gross!!!”

I had no idea there were so many people out there as passionate about cooking and eating healthy, as I am!   This experience is quite refreshing and motivating.  Hopefully, people won’t wait till they have medical issues before they start, but even so, it’s never too late.

Its fun, to see so many different talents and tastes there are out there!  It sure  makes it  easier to think outside the box, which is what you have to do,  if you go  gluten-free .  There are so many possibilities!  Some that you see right in front of you and some that you can’t wait to create,  from just seeing a photograph or reading a recipe.  The ideas are endless, if you  have an imagination and a love for flavour.  The one thing we do share, is our love for food and the constant search for something deliciously different!

Since discovering  the  “Mighty Mung Bean”, I’ve been trying to adapt it in my home cooking.   This next recipe is a soup I make often but usually with Kidney Beans and chunks of Chicken.   If you’re not a vegetarian,  you can add the chicken for more protein and flavour.  Just follow the recipe, and before you put the lid on to cook, on low,  throw in some raw, cut up chicken and cook for the required time.   It’s that simple!

MUNG BEAN SOUP

1 cup Mung Beans, screened and rinsed 3/4 times

1 med Onion, chopped

2 cups org Celery, chopped

2 cups org Carrots, chopped  OR  1 cup org Carrots  1 cup Butternut Squash

2 tbsp Olive Oil

2 1/2 cups Water or stock                          1/2 cups Tomato puree

1 tsp Turmeric                                                 1 tsp Garlic Powder

Crushed Chilies                                                Sea Salt, to taste

Olive Oil                                                              Parsley

In a small soup pot,  add Onions and Olive  Oil and turn heat to med, stir and cook till soft

Add Celery and Carrots and continue cooking for a few min

Add the Beans and stir in the Wine

Turn heat up to med high and let it come to a boil

Add the Tomato then the spices, stir and add the Water

Bring to boil, ( IF YOU ARE ADDING THE CHICKEN DO IT NOW)

Turn  heat down to low, cover and cook  for 35- 45 min (till beans are soft but not mushy)

When it’s ready to serve, drizzle with Olive Oil and throw some chopped Parsley on top.  Serve with Quinoa and dig in!  Delicious!

MY FAVOURITE SALAD

I love salads!  and this is one of my fave’s.

I put Goat Cheese and crisp up some Prosciutto in the frying pan (no oil necessary) instead of  Bacon, and throw some raw sunflower  and  pumpkin seeds in it.

 Here are the ingredients: 

Romain

cocktail Tomatoes,

Avocado,

Goat Cheese,

Prosciutto and Seeds

Olive Oil

Fresh Garlic or Garlic Powder

Sea Salt

And my special vinegar blend,

which if I told you what it is, I’d have to kill you………..Ah ha! Just joking!!!! 

I use half,  Apple Cider Vinegar and half, good quality Balsamic Vinegar

I’m sure I don’t have to tell you how to put a salad together………….do I?

Until next time………………

MANGIA