Chicken Noodle Soup - Two Ways

Call me over zealous, but I had need to make Chicken Noodle Soup two ways.  Over the last few weeks, I have defrosted chicken breasts with a view of making something from them.  Sadly, other events took over and this never happened.  My grand aspirations went out the window and to save me from wasting the chicken I simply roasted them up and popped them in the freezer.  Suffice to say, the collection had grown enough to have to do something with it. So Chicken Noodle Soup it was.  I also wanted to make Chicken Noodle Soup the long way, in my lovely cast iron pot.  So I did.  Here are two recipes, one quick, one long, both with the same result.  I like a lot of veggies in my soup, but you can always reduce the quantity I've suggested. 

Some recipes call for the noodles to be broken into small pieces.  It's your call.  I didn't because I like the Japanese ramen kind of effect the long noodles give - it reminds me of the many ramens I had in Tokyo - yummo!

CHICKEN NOODLE SOUP - THE QUICK WAY
INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 - 3 carrots finely chopped
3 stalks of celery finely chopped
2 roasted and shredded chicken breasts
1 quantity of chicken stock
1 packet of Hakubaku organic udon noodles (or something similar)

METHOD
1.  Heat the olive oil in a large pot (able to take 3 litres of fluid).
2.  Saute the onion, garlic, carrots and celery until soft.
3.  Add the chicken stock, bring to the boil and simmer for 15 minutes.  Add the chicken and noodles, and cook until the noodles are tender (about 8-10 minutes)
4.  Season with salt and pepper and serve.

CHICKEN NOODLE SOUP - THE LONG WAY (OR WITH A BIT OF PLANNING)
INGREDIENTS
1 x 1.8-2kg free range and/or organic chicken
1 onion, chopped
3 celery stalks, leaves as well
2-3 carrots chopped
3 bay leaves
2 tablespoons black peppercorns
3 litres cold water
1 packet of Hakubaku organic udon noodles

Extra:
1 onion finely chopped
2 cloves garlic, crushed
2-3 carrots, finely chopped
2-3 celery stalks, finely chopped

METHOD
1. Place chicken in a large pot with vegetables, bay leaves, peppercorns and 3 litres of cold water.  Cover with lid.
2.  Bring to the boil over high heat, then reduce heat to medium and simmer for 1 hour.
3.  Remove chicken and place on a plate to cool.
4.  Strain liquid into a bowl and discard vegetables.
5.When chicken is cool enough to handle, remove skin and discard.  Remove as much as the meat as possible and shred.
6.  Add the olive oil to a large pot (I used the pot I cooked the stock in to save on washing up), and saute the extra onion, garlic, carrots and celery.
7.  Add the chicken stock and bring to the boil, reduce heat and  simmer for 15 minutes.
8.  Add chicken and noodles and cook until the noodles are tender.  Season with salt and pepper and serve.

Chicken Stock

If you haven't worked out that making your own chicken stock is not only economical, it's also far healthier than the pre-made powders or liquid concentrates.  Once again, you control what goes into your pot, not some money grabbing corporation, looking to extract as much money from you, while giving you a product that's cheap, artificial and full of horrible things.

Chicken stock is seriously the easiest thing to make.  I'd say it's easier than boiling an egg, but being an ovaphobe, I wouldn't know how to boil an egg, so I'm speculating.  BUT I do know that it's cheap.

When it's time to write the shopping list for the week, rather than toss some less than fresh veggies, make a stock with them.  Chicken frames are also cheap, I generally get 3 frames for AUD$1.50 from my organic butcher.  I also think that homemade chicken stock has so much more flavour than the pre-made varieties.

INGREDIENTS
3 chicken frames
1 onion, quartered
2 carrots
2 sticks of celery, including leaves
2 bay leaves
10 black peppercorns (optional)
3 litres of cold water

METHOD
1.  Place the ingredients in a large pot and cover with water.
2.  Put the lid on the pot and bring to the boil.  Reduce heat and simmer for 1 hour.
3.  Drain the stock through a sieve (the finer the sieve the more of the impurities you'll remove), discard frames and vegetables.
4.  Cover the bowl and refrigerate until the fat sets on the top of the liquid. 
5.  Remove the fat.
6.  Makes about 2.5-3 litres of stock.

NOTES:
1.  If you having a roast chicken dinner, save the picked over carcass and use it instead of the frames for the stock.
2.  I generally make stock on bin night so as not to have to store the discarded frame and veggies in the freezer.

Super Kid Chocolate Balls

I love a good date (in both sense of the word), fortunately it's one thing in life that you really do need to exercise moderation in.  I love making bite sized goodies like these Chocolate Balls.  I've recently been experimenting with Maca Powder and decided to slip some into this recipe.  Maca Powder is rich in amino acids, essential fatty acids, vitamins, minerals and trace elements.  All the things we struggle to get into our little ones.  These good things makes them super kids - which is what we need!  When you add the Maca Powder you may need to compensate with some extra agave nectar until you get a lovely tacky and moist mixture, suitable for rolling.

INGREDIENTS
2/3 cup blanched almonds toasted
3 teaspoons orange zest
1/4 teaspoon cinnamon (although I thought cardamom might offer something different - it's my favourite spice)

1/4 cup raw cacao powder
2 tablespoons maca powder
3 cups of chopped dates
2 tablespoons agave nectar
1/4 desiccated coconut

METHOD
1. Place the almonds, orange zest, cinnamon,  raw cacao powder and maca powder in food processor.  Blitz well.
2.  Add dates, blitz again, until combined.
3.  Add agave nectar blitz, until a past forms.  You may need to add more to bring the mixture together.
4.  Roll a tablespoon of the mixture into balls, roll in coconut.

Apple and Strawberry Crumble

Nothing sums up winter than a crumble.  Warm steaming fruit with a crunchy topping and a dollop  of pure double cream.  Good thing it goes downs a treat with big and little people, meaning you only have to make one dessert!  This recipe is grain free and uses coconut palm sugar as a brown sugar substitute.  Another lovely recipe loosely based on The Healthy Chef, Teresa Cutter.  I did try using coconut oil instead of butter, but it didn't provide give me the 'shortening' effect that a crumble really needs.

INGREDIENTS
4 large apples (I used pink ladies, but you could try fuji apples)
125 ml organic apple juice
Zest from 1 orange
500g strawberries (fresh or frozen), sliced
1 cup almond meal
1 cup flaked almonds
1 cup shredded coconut
1/2 cup coconut palm sugar
100g chilled butter, chopped
1 teaspoon cinnamon

METHOD
1.  Preheat the oven to 175C
2.  Combine the apples, apple juice and orange zest in a saucepan.
3.  Cook over a low heat for about 20 minutes until the apples are soft and the liquid has evaporated.
4.  Fold the strawberries through the warm apples and place into a baking dish.
5.  Combine the almond meal, coconut palm sugar, cinnamon and butter in a bowl.
6.  Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the flaked almonds and shredded coconut.
7.  Sprinkle over the apple and strawberry.
8.  Bake for 25-30 minutes or until golden.
9.  Serve with a dollop of pure double cream.

TWISTS
Really, you could use any sort of fruit combos;  peaches, or pear and blueberries/raspberries, or apples by themselves. 

Hot Cross Buns

Let me start by saying that I've tried very hard to devise a grain free version of the hot cross bun...with no success.  I suspect there are others who are cleverer than me, who will come up with a delicious recipe, so I'm keenly keeping my eyes open. 

I love this recipe and once again I love that I can whack the dough in a muffin tin (seriously there's not much I can't cook in a muffin tin).  I also love hot cross buns, particularly the symbolism they impart.  Easter is a significant celebration for me, as I am always humbled and honoured by Christ's sacrifice for me.  Easter focuses me on my faith more than Christmas and I find it a moving weekend, but always joyful and heartfelt.

This recipe is extremely easy, but you need a little time, as with most yeast cooking, your dough needs to prove and rise.  Please enjoy and make sure you eat the buns while they're warm.

INGREDIENTS
200ml milk, warmed
50g coconut palm sugar PLUS 1 tsp extra for yeast mixture
400g plain flour
7g sachet of dried yeast
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/2 tsp mixed spice
175g sultanas or mixed dried fruits
50g unsalted butter, melted
2 eggs (room temp), beaten
2 tbs plain flour (for crosses)
3 tbs maple syrup

METHOD
1.  Cut out 12 squares of baking to fit the muffin pan.  Lightly grease muffin pan and press a piece of paper into each.  Preheat oven to 180C.
2.  Mix warm milk with the extra teaspoon of coconut palm sugar, 100g of the flour and all the yeast and stir until smooth.  Set aside for 15 mins or until frothy.
3.  Sift the remaining flour, salt and the spices into a bowl.  Stir in remaining coconut palm sugar and dried fruit, then add yeast mixture, butter and eggs, and stir to combine.
4.  Place dough on a lightly floured work surface and divide into 12 pieces. If the dough is sticky, cautiously add a little extra flour until you have a firmer dough.  Knead edges of dough into centre, until smooth.  Shape dough into a ball and drop into prepared pan.  Lightly cover and leave in a warm place for 45 mins or until well risen.
5.  For the crosses, mix the plain flour (1 tbspn at a time) with cold water to form a smooth paste.  Spoon into a mini snap lock bag, zip close and cut the corner off one of the bottom corners....not too big, just enough to pipe with.
6.  Bake for 15 mins or until golden. 
7.  Brush with maple syrup and serve immediately.

Choc Chip Almond Meal Muffins

I've been working at a gluten/grain free muffin for a while.  One that actually tastes delicious, looks good, holds it's shape and doesn't use GF flours.  So I turned to my friend the friand.  You see, friands are traditionally almond meal based, so what a great source of inspiration.  I've come up with a basic batter, designed to take endless twists and variations, which I'm looking forward to testing and bringing to you in the future. As usual the muffin is refined sugar free. In the meantime, enjoy this little gem.

INGREDIENTS

3 eggs

1/2 cup honey
3 cups almond meal
60g melted butter
1/2 teaspoon baking soda

pinch of salt

2 teaspoons vanilla

1/2 cup dark choc chips (at least 70% or higher)

METHOD

1.  Line patty cake tins with paper and preheat the oven to 180C.

2.  Place eggs and honey in a food processor and blend until combined. 

3.  Add almond meal to food processor and blend to combine with egg mixture.

4.  Add melted butter and blend.

5.  Blend in baking soda, salt and vanilla.

6.  Fold in choc chips

7.  Spoon 1 tablespoonfuls of the batter in the cases.

8.  Bake for 13-16 minutes or until golden brown on top.

9.  Cool in tin for 5 mins, then turn out onto rack to cool (that's if they last that long).

Perfect Pear Muffins

With pears starting to make their way back into the fruit market (and in good time given the soaring prices of bananas owing to the destruction of banana plantations by TC Yasi) I thought it might be time to concoct a pear muffin.  I've used a basic muffin batter and added the pears and some cinnamon.

INGREDIENTS
1 cup self-raising flour
1/4 teaspoon cinnamon
1 tub of apple puree
3 tablespoons of milk (or substitute)
2 tablespoons grapeseed oil
1 egg, whisked
2 ripe pears (about 450g), peeled, cored and mashed

METHOD
1.  Preheat oven to 180C.  Grease a mini-muffin tin
2.  Sift the flour and cinnamon into a bowl and add apple puree
3.  In a separate bowl/jug, combine the milk, oil and egg.  Add the milk mixture and the pears to the flour mixture.  Mix until just combined (Don't over mix as this will toughen the batter and make the muffins hard and doughy). 
4.  Spoon evenly into muffin tin. 
5.  Bake for 18-20 minutes, or until lightly golden.  Leave in tin for 5 minutes, then turn out to cool on a wire rack.

TWISTS
1.  You could add 2 tablespoons of dried fruit to the recipe, such as sultanas, preservative free dried apricots or cranberries.
2.  Pop some slivered almonds or walnuts on the top of the muffin for extra crunch.