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Over the weekend, I attended The Good Exchange, hosted and organized by the lovely Tahsin Dhirani. The fifth installment of its kind, this one featured soups, perfectly fitting for this time of the year. A group of wonderful, creative and accomplished women, getting together for an afternoon to enjoy a delicious curated lunch and exchange food, ideas and inspirational stories…well that sounded right up my alley! I decided to make one of my favourites for the exchange, a huge batch of Mulligatawny, making sure I had plenty leftover to enjoy for days at home.

No, this soup doesn’t only exist in the world of Seinfeld! This hearty soup boasts a wonderfully complex flavour profile, perfect for a chilly fall evening. It might be a little extra work as far as soups are concerned but trust me, the effort is SO worth it. A lesser known soup but one that brings me back to my childhood. Even as a young tot, I remember ordering and enjoying it with my parents whenever we ate out. The toasted, slightly crunchy rice at the bottom, the soup bursting with hearty lentils, coconut milk, and chicken and a squeeze of lemon to finish it off. SO SO good.

place setting
Gorgeous place setting accompanied by delicious nimbu paani

soup lineup
All the soups lined up ready to be exchanged!

And now, back to the soup!

mulligatawny soup

Mulligatawny Soup
[Serves 8-10]

Ingredients:
1 tablespoon coconut oil or ghee
1 large onion, diced
4 cloves garlic, minced
1 tablespoon grated ginger
2 green chilli peppers, julienned
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground coriander seed
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon fresh curry leaves
1 large carrot, diced
2 apples ­ peeled, cored, and diced
1 large potato, peeled and diced
2 cups Masoor daal (red lentils), rinsed, drained
8 cups chicken broth
1 cup shredded cooked chicken
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
Salt, to taste
1 cup cooked brown rice, toasted
Fresh cilantro to garnish

Directions:
1. Heat coconut oil or ghee in large pot on medium heat
2. Add onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is translucent
3. Add carrot, apples, potato, lentils, and chicken broth
4. Simmer for 20-25 minutes or until vegetables are tender and lentils are cooked through
5. Remove cardamom pods and curry leaves (they should be floating on top and be relatively easy to pick out)
6. Using a hand blender or a food processor, blend soup mixture
7. Add cooked chicken, tamarind, lemon juice, salt and coconut milk
8. Cook for 5-7 minutes, until heated through
9. To serve, put brown rice on bottom of bowl, top with soup and garnish with fresh coriander

Enjoy!

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udonsoup
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My favourite way to cook is not following a rigid recipe, but just perusing through my fridge & pantry, see what I have on hand and put something comforting together tasting as I go along. I did just that last night and it resulted in this delicious noodle bowl with a fusion of Japanese and Thai flavours.

Chicken Udon Noodle Soup

Chicken Udon Noodle Bowl
[Serves 4]

Ingredients:
100g udon noodles
4 cups chicken broth
1-inch piece of ginger, grated
2 Thai chili peppers
Juice of 2 limes
Zest of 1 lime
1 tbsp rice vinegar
1 cup unsweetened light coconut milk
8oz boneless chicken breasts, diced
2 cups baby bok choy
Fresh cilantro
Red chili flakes

Directions:
1. Cook noodles according to package directions; drain and set aside
2. Bring broth, ginger, thai chilies, lime juice, lime zest and rice vinegar to a boil
3. Reduce heat to medium-low, add chicken and coconut milk
4. Cover and simmer for 20-25 minutes, stirring occasionally
5. Add reserved noodles and bok choy, cook stirring occasionally for 5-7 minutes
6. Garnish with cilantro and red chili flakes

Enjoy!

NUTRITIONAL INFORMATION
Calories: 232, Total Fat: 5g, Sat. Fat 3g, Carbs: 29g, Fiber: 3g, Sugars: 12g, Protein: 20g, Sodium: 335mg, Cholesterol: 33mg

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wcc1
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First day of snow in Toronto and nothing is more comforting right now than a warm bowl of chili. A twist on the traditional, this one is a tomatoless version featuring chicken, navy beans and all sorts of goodness. Modern comfort food that comes in at a perfectly modest 298 calories!

White Chicken Chili
[Serves 4]

Ingredients:
1 tsp olive oil
12  ounces chicken breast, cubed
1 large onion, chopped
1/2 cup diced celery
2 cloves garlic, minced
1 tbsp chili powder (or more/less depending on your taste)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground oregano
2 tbsp all-purpose flour
1 1/2 cups chicken broth
1 cup evaporated 2% milk
1 can navy beans
2 green chilies, thinly sliced
Salt to taste
Pepper to taste
4 tbsp yogurt (or sour cream)
1 tbsp fresh coriander

Directions:
1. Heat olive oil in a large pot over medium-high heat
2. Add chicken breast, and cook for 3 to 4 minutes, until no longer pink
3. Add onion, celery and garlic, stirring and cook for 4 to 5 minutes until vegetables turn transparent
4. Add chili powder, cumin, coriander, and oregano, mixing well
5. Add flour and stir until chicken is well coated
6. Stir in broth and evaporated milk.
7. Bring mixture to a boil then reduce heat and simmer for 5-10 minutes
8. Add navy beans, green chilies, salt, and pepper
9. Reduce heat, cover and simmer for 15-20 minutes
10. Pour into bowls, top with yogurt & fresh coriander

Enjoy!

NUTRITIONAL INFORMATION
Calories: 298, Total Fat: 3.5g, Sat. Fat 1g, Carbs: 34g, Fiber: 9.3g, Protein: 34g, Sodium: 546mg, Cholesterol: 64mg

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