Low Fat Easy Chicken and Corn Soup
There is probably a million different variations of this traditional chinese soup that you could find online. This is an easy one that doesn’t take long to make.
The other bonus is that it’s low fat, low carb and high on flavour!
Ingredients
300 grams chicken breast meat
3 litres of chicken stock (or substitute)
1 onion diced
2 celery stalks sliced thin
1 clove crushed garlic
splash of olive oil
1 440 gm tin corn kernels
1 440gm tin of creamed corn
salt and pepper
Method
1. Fry the onion, celery and garlic in the olive oil in the bottom of a heavy based stock pot for 3-5 minutes.
2. Add chicken stock and bring to boil.
3. Add the chicken breast meat and reduce to a simmer for 20 minutes.
4. Remove chicken breast and set aside to cool.
5. Add the tins of corn and stir in.
6. Shred the chicken and return to the pot and stir.
7. Season to taste and serve with a sprinkling of sliced chives or spring onions.
If I was entertaining I would slowly drizzle an egg white into the swirling soup to add another element of texture and flavour, but I’m not a fan of eggs so I skip that step.
Do Cook Has Moved In More Ways Than One
It’s been a while since I’ve updated, a lot has happened in the last six months, traveled quite a bit for work, bought a house, started renovating said house and it hasn’t left a lot of time for the kitchen or the website.
However the colder weather is upon us down my end of the world so hopefully I’ll get some quality kitchen time and computer time. I’ve already tried a couple of new recipes that were hits that I will right up in the near future.
I’ve also relocated the website to a new host. I think I’ve moved everything on the site properly but if there are any problems then please let me know in the comments.
Also on my renovation agenda is a new kitchen. I have a tricky space to utilise and it’s taken three months of living here and thinking about it to come up with a workable idea. I can’t wait to have a kitchen I’ve designed and built!
Little Gordon Pt 3
They’ve finally posted the 3rd part of Little Gordon. It probably wasn’t worth the wait as the shock value has worn off, Though if I imagine someone talking to the volunteer ladies at my school canteen like that then it does bring a smile. Still worth a watch
Easy Italian Style Mussels
In the scheme of shell fish I would probably rank the humble mussel in third place after oysters and scallops. What gets mussels into third place is they are abundant (where I am), cheap and reasonably easy to cook.
They are a bit of a pain to clean, but if you get the farmed mussels they are generally sand and grit free, and it doesn’t take much to give them a quick scrub and debeard them.
Here’s a quick and simple muscle recipe that tastes great. It will serve two as a main meal or 4-6 as an entree.
Ingredients
1kg Mussels (scrubbed and debearded)
1 tin diced tomatoes
1 onion (finely chopped)
1 clove garlic (crushed)
1 tablespoon olive oil
1 glass dry white wine
1/2 glass water
parsley
Method
1. In a large pot fry off onion and garlic in oil until onion is clear.
2. Add tomato wine and water and simmer for 15 minutes.
3. Add mussels and place the lid on the pot to allow the mussels to steam for 10-15 minutes. While the mussels are cooking they will release their juice which adds to the flavour.
4. Serve into large bowls and garnish with the parsley.
Sweet Potato & Ginger Soup
This soup is a great winter warmer on a cold day. The ginger gives it a real zing that warms you up on the inside. Another bonus is that it’s fat free and has a low salt content (depending on which stock you use).
Although this would qualify as vegan food I won’t advertise it as being a vegan recipe, it’s just simple food that tastes good.
Ingredients
2 Large Sweet Potatoes - peeled and cut into chunks
1 Large Onion - peeled and roughly chopped
2-3 inch piece of green ginger -roughly chopped
1 Litre Vegetable Stock
Method
Place all ingredients into a large saucepan, cover with water then bring to the boil.
Reduce to a simmer for one hour.
Remove from heat and allow to cool slightly.
Using a stick mixer blend it together until you get a smooth consistency.
Reheat and serve.
