I had no clue as to what to do for dinner last night, so I did a "this looks like it might be a good combo" deal and made my own Chicken and Sweetcorn Soup.
Chicken and Sweetcorn Soup (serves 4-6)
Ingredients
1 can corn kernels (salt reduced)
1 can creamed corn
1 brown onion, diced
1 spring onion, sliced - into rings
2 OXO chicken stock cubes
2 Chicken Breasts
1 tablespoon Soy Sauce
Method
1. Dice brown onion and fry off until translucent. Then take off the heat.
2. Cut chicken lengthways (horizontal) then vertically across the breast so that ou end up with thin stips of chicken.
3. Put onions back on heat and add chicken to seal.
4. Add creamed corn and corn kernels to saucepan.
5. Boil kettle. Add a crumbled stock cube into each remaining can of corn. top up the can with boiled water and stir - ensuring stock cube is dissolved. Then add stock to saucepan.
6. Add in soy sauce and allow to simmer for 10 minutes. Meanwhile slice spring onions.
7. Taste. Add more soy if required, or salt and pepper to taste. Add in spring onions.
Serve.
Showing posts with label Beef and Vegetable Soup. Show all posts
Showing posts with label Beef and Vegetable Soup. Show all posts
Monday, May 3, 2010
Thursday, April 29, 2010
3 Salads and a Soup!
Recently I was diagnosed with Syndrome X/Metabolic Syndrome - which is a combination of various illnesses, two of which are Diabetes Type II and NAFLD (Non-alcoholic Fatty Liver Disease). So I will be shifting the focus of this blog onto more healthy food :(
To start off .... here are 3 of my favourite salad recipes along with a low fat Beef and Veg Soup.
I usually do these salads for parties, but they can also be made up and left in the fridge for a few days (undressed) and then dress as you use it ...
You can add purple/red onion (?Spanish onion) to any of these. I am not a fan of raw onion, so I don't.
Potato Salad (makes a huge salad)
Approximately 1kg blue or red potatoes (never the yellowy ones - I usually use blue as they are lower GI)
Cube up the potatoes into bite size and boil until just cooked (knife slides in easily but they aren't falling apart)
1 can of corn.
1 cup of peas (frozen ones then cooked till just done)
A good handful of chopped parsley.
(occasionally I will throw in 3 spring onions - sliced)
When potatoes have cooled, add all ingredients together and mix gently.
For the dressing I cheat and use Praise French dressing (the light one), or I make a vinaigrette (see below for recipe).
NB: For the fatty version, Add in 6 rashes of bacon (that have been chopped and fried crispy first) and use Kraft Onion and chives potato salad dressing.
Coleslaw/Cabbage Salad (makes a huge salad)
1/2 red cabbage - sliced in processor and then soaked in water for a few minutes to get all the "blue" out otherwise it stains the rest of the salad and it looks manky)
1/2 white cabbage - sliced in food processor
4-5 good size carrots (grated in food processor)
(NB: I do it all in the food processor as I like a fine - thin shred - looking salad - so I use the fine slice blade)
Add all ingredients together and mix till even spread of veg.
For the dressing I cheat and use Praise French dressing (the light one), or I make a vinaigrette - see below for recipe.
**If we are eating the same day as making, I will grate a whole granny smith apple into the mix. Any longer and the apple looks kak.
Beetroot Salad
400g raw beetroot (peeled & quartered)
100g carrot, roughly chopped
1 small green apple, quartered
2 tbsp fresh coriander or Italian parsley leaves (personal taste)
2 tbsp olive oil
juice of 1/2 lemon
1 red onion (optional)
Place roughly cut vegetables in food processor until evenly chopped. Scrape down sides and chop again for a couple of seconds until desired consistency (should end up looking like a fine coarse salad about risoni size pieces, but can be done chunkier if that's what you prefer)
NB: If you accidentally process too much, or you have leftovers, add some raw cashews/almonds or light sour cream, process until finely ground, and use as a dip!
Vinaigrette
3 parts of Champagne Vinegar (or vinegar of your choice) to 1 part of olive oil (I only use Cobram Estate) and a good pinch of salt (I am a total wanker, so I use Himalayan Rock Salt from the grinder)
-------------------
Okay, the Soup recipe makes an absolute truckload. I am not very good at making small quantity stuff. When I make this, we eat it for dinner one night, then for lunches for the next few days. I also give some to my mum. You will need a big stock pot to make this all in. Time to make? 1/2hr prep, 1-2hrs cooking (I cook this long to get meat soft)
Beef and Vegetable Soup
3 Carrots
1 Swede
1 Turnip
1 Parsnip
3 stalks Celery
2 Brown Onions
1/2 small green Cabbage
1 kg of chuck Beef (casserole Beef) - fat trimmed off
1 cup Pearl Barley (optional)- soak in water for 1/2hr before adding
Beef Stock - about 2ltrs
Vegetable Stock (I use Vegeta) - about 2 ltrs
1 Tablespoon Oil
Salt
Paprika
NB: This soup can freeze quite well, but I would tend to use it within 4 weeks.
* Whack the onions through your food processor (slice disc) and fry off with the oil at bottom of stock pot - until translucent. Then add 2 ltres of beef stock.
* Process the rest of the vegetables with the large size grating disc (Cabbage on slice disc). You can do this by hand, but what a PITA that would be! Alternately, if you like a more rustic look, you can use the chopping blades, or cube it all by hand (PITA).
* Put all the veg into the stock pot and add 2ltres of vegie stock.
* Cube the Beef into small bite sized portions and add direct to soup.
* Check water level, you want everything covered by liquid. If not, cover with just water (you can taste test later on to get right flavour).
* Drain off the Barley and add to the soup.
* I will keep this on simmer for at least an hour to develop the flavours. When I check the taste, I will add in salt and paprika to my taste, so please do same for yourself.
NB: You can omit the stock and use a packet of French Onion soup mix instead.
To start off .... here are 3 of my favourite salad recipes along with a low fat Beef and Veg Soup.
I usually do these salads for parties, but they can also be made up and left in the fridge for a few days (undressed) and then dress as you use it ...
You can add purple/red onion (?Spanish onion) to any of these. I am not a fan of raw onion, so I don't.
Potato Salad (makes a huge salad)
Approximately 1kg blue or red potatoes (never the yellowy ones - I usually use blue as they are lower GI)
Cube up the potatoes into bite size and boil until just cooked (knife slides in easily but they aren't falling apart)
1 can of corn.
1 cup of peas (frozen ones then cooked till just done)
A good handful of chopped parsley.
(occasionally I will throw in 3 spring onions - sliced)
When potatoes have cooled, add all ingredients together and mix gently.
For the dressing I cheat and use Praise French dressing (the light one), or I make a vinaigrette (see below for recipe).
NB: For the fatty version, Add in 6 rashes of bacon (that have been chopped and fried crispy first) and use Kraft Onion and chives potato salad dressing.
Coleslaw/Cabbage Salad (makes a huge salad)
1/2 red cabbage - sliced in processor and then soaked in water for a few minutes to get all the "blue" out otherwise it stains the rest of the salad and it looks manky)
1/2 white cabbage - sliced in food processor
4-5 good size carrots (grated in food processor)
(NB: I do it all in the food processor as I like a fine - thin shred - looking salad - so I use the fine slice blade)
Add all ingredients together and mix till even spread of veg.
For the dressing I cheat and use Praise French dressing (the light one), or I make a vinaigrette - see below for recipe.
**If we are eating the same day as making, I will grate a whole granny smith apple into the mix. Any longer and the apple looks kak.
Beetroot Salad
400g raw beetroot (peeled & quartered)
100g carrot, roughly chopped
1 small green apple, quartered
2 tbsp fresh coriander or Italian parsley leaves (personal taste)
2 tbsp olive oil
juice of 1/2 lemon
1 red onion (optional)
Place roughly cut vegetables in food processor until evenly chopped. Scrape down sides and chop again for a couple of seconds until desired consistency (should end up looking like a fine coarse salad about risoni size pieces, but can be done chunkier if that's what you prefer)
NB: If you accidentally process too much, or you have leftovers, add some raw cashews/almonds or light sour cream, process until finely ground, and use as a dip!
Vinaigrette
3 parts of Champagne Vinegar (or vinegar of your choice) to 1 part of olive oil (I only use Cobram Estate) and a good pinch of salt (I am a total wanker, so I use Himalayan Rock Salt from the grinder)
-------------------
Okay, the Soup recipe makes an absolute truckload. I am not very good at making small quantity stuff. When I make this, we eat it for dinner one night, then for lunches for the next few days. I also give some to my mum. You will need a big stock pot to make this all in. Time to make? 1/2hr prep, 1-2hrs cooking (I cook this long to get meat soft)
Beef and Vegetable Soup
3 Carrots
1 Swede
1 Turnip
1 Parsnip
3 stalks Celery
2 Brown Onions
1/2 small green Cabbage
1 kg of chuck Beef (casserole Beef) - fat trimmed off
1 cup Pearl Barley (optional)- soak in water for 1/2hr before adding
Beef Stock - about 2ltrs
Vegetable Stock (I use Vegeta) - about 2 ltrs
1 Tablespoon Oil
Salt
Paprika
NB: This soup can freeze quite well, but I would tend to use it within 4 weeks.
* Whack the onions through your food processor (slice disc) and fry off with the oil at bottom of stock pot - until translucent. Then add 2 ltres of beef stock.
* Process the rest of the vegetables with the large size grating disc (Cabbage on slice disc). You can do this by hand, but what a PITA that would be! Alternately, if you like a more rustic look, you can use the chopping blades, or cube it all by hand (PITA).
* Put all the veg into the stock pot and add 2ltres of vegie stock.
* Cube the Beef into small bite sized portions and add direct to soup.
* Check water level, you want everything covered by liquid. If not, cover with just water (you can taste test later on to get right flavour).
* Drain off the Barley and add to the soup.
* I will keep this on simmer for at least an hour to develop the flavours. When I check the taste, I will add in salt and paprika to my taste, so please do same for yourself.
NB: You can omit the stock and use a packet of French Onion soup mix instead.
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