Gluten free - dairy free - grain free - refined sugar free - egg free - nut free - can be vegetarian
Apologies to those of you living in climates that are now enjoying the delights of warm weather, but in my part of the world, the cold, rainy, definitely wintry weather is just begging to be thwarted by a nice, big, comforting bowl of hot soup!
This is one of my favourites. It's from Jamie Oliver's Ministry of Food, and I have only made a couple of small changes to it. The hero ingredient is the chorizo. It offers such a depth of flavour that veges alone won't. But I've also made it without the chorizo and it's still a great soup. I try to buy organic, sulfite free cured meats when possible, but chorizo can be a little hard to come by. If you want extra flavour but don't want to use chorizo, try some organic, sulfite-free bacon. Or, just go vegetarian...you won't be sorry! I also use my own chicken stock whenever possible, because of all it's wonderful immune-boosting properties.
Everything gets roughly chopped before being thrown into a pot of stock, boiled, and eventually blended till smooth. So easy! It should serve 8 people as a main, with some bread on the side if you like.
Gluten free - dairy free - sugar free - nut free - vegetarian - contains egg
This is a perfect cold day comforting dinner. It's pretty easy and can be vegetarian if you prefer. You throw it all together and into the oven an hour and a half before you want to eat. Then the oven goes to work cooking and warming up the house at the same time! It's great for afternoons when you're taking the kids to soccer training, piano lessons, or whatever it is your family does. Pop it in the oven before you leave and it's ready when you get home!
The other great thing about the way I've adapted this recipe is that you can make it for how ever many people you are serving. The quantities are in 'per person amounts, so it can be as big or small as you like. And don't forget to add a couple of extra portions for your lunch tomorrow- yum!! This is also really good with some chopped up organic (nitrite free) bacon or chorizo when we don't want to go vegetarian. You can use different veges if you have others you prefer/can tolerate. The original inspiration for this recipe came from the Food Intolerance Network and for the 'Failsafe' diet, it recommended using shallot, choko, celery, cabbage and zucchini.
Ingredients per person:
Gluten free - grain free - dairy free - refined sugar free - egg free - nut free
This is a popular Chinese dish that's really fun to eat because you get to eat with your fingers! I started making this using Kylie Kwong's recipe from her book 'Simple Chinese Cooking', but I tend to vary it a bit every time I make it. An internet search reveals that there seems to be a consensus on the essentials of a Sung Choi Bao: sesame oil, soy sauce, oyster sauce, Chinese cooking wine, ginger, garlic, bean sprouts and spring onions. It seems to be traditional to use pork mince meat, but if you don't want to use pork, it's also really good with chicken mince, and my guess is that turkey mince would work well too.
Not all recipes add other vegetables to the mix, but when they do, carrot, celery, shiitake mushrooms and red onion seem to be the standard. As with most recipes, I tend to use what my family likes the most and what I have on hand. We generally don't like celery in our stir fries and I often don't have shiitake mushrooms on hand. Sometimes I add finely chopped red capsicum, snow peas and I love adding purple cabbage too. All those colours make it look really spectacular. Follow this recipe as a guide and make it your own!
The other significant variation we often do with ours is add vermicelli noodles (made with mung beans), and turn it into a stir-fry eaten out of a bowl, rather than eating it out of lettuce leaves.
This amount should feed 4 adults, and 4-6 people if kids are involved.