Hearty Chicken Veggie Soup

I was skimming through the cookbook, From Pantry to Plate by Weight Watchers and found a recipe that looked good.  I needed to adjust the noodles and I substituted potatoes and left out the tomatoes because I wanted something I could eat for dinner too (on the Candida diet no canned tomatoes).  I also pureed some of the vegetable so my kids wouldn't say, "EEEWW! Onions! When I was done I created my own recipe.  Hooray! and it tastes good.  You can also leave out the chicken if you want a vegetarian dish.

Hearty Chicken Vege Soup

• 1 tbsp Olive Oil
• 1 onion, chopped
• 3 garlic cloves
• 2 celery stalks, chopped
• 2 carrots, (1 chopped, 1 sliced)
• 1 tsp dried basil 
• 1 tsp salt
• 10 oz package of frozen mixed veges or Veggies of your choice ( I used an extra carrot, and green beans)
• 4 cups vegetable or chicken broth
• 1 medium red potato, chopped
• 1 can Great Northern beans
• 1 to 1 1/2 cups of cooked chicken (optional)

Saute the onion, garlic, celery, carrot and basil until the onions soften.  Add a 1 ½ cups of broth and sauteed vegetables to a blender (or use an immersion blender) and puree.  Put the puree into a stock pot.  Add the frozen (or fresh) vegetables, broth, potato, and beans and chicken.  Bring to a boil and then simmer for 25 to 30 minutes.  Salt to taste.

I am serving these tonight with gluten free biscuits from the Gluten Free Cooking School.

Yellow Curry

The day I went to the doctor and got the results of my allergy test, the doctor mentioned that I could have coconut milk on my cereal in the morning.  A light went on in my head because I knew then that I could have curry dishes.  Hooray! Something I could eat.  So, I went to the Asian market to get curry paste.  The  lady working there is from Thailand and I knew I needed to ask her for some recipes. Gratefully, she already had a cookbook made up and this one is my favorite.  I had to omit the sugar and the fish sauce because it had sugar and I love the results.  You can put in any type of vegetable you want.  The first time I put in kale, green beans, peppers, etc. I will insert a picture soon.

Yellow Curry—from My Mom’s Homemade Thai Recipe Book Kanakum Lawson adapted by K.C. 

• 2 Tbsp olive oil          
• 1 Can of Coconut milk (w/o sugar)
• Fresh vegetables—red/grn peppers, kale, green beans, onion (cut in chunks)
• 1 to 3 Tbsp      yellow curry (adjust to how spicy you like your food)  I used Mae Ploy Paste found at the Asian Market
• 1 to 1 ½ lbs     meat (optional)

1. On medium heat, put oil in a pot.  Add curry paste and stir-fry for 2 to 3 minutes.
2. Add 1/3 Can of coconut milk and stir fry for about 3 to 4 minutes until it bubbles yellow
3. A meat (if using vegetables stir fry as you would the meat)  4 to 8 minutes.
4. Add the rest of the coconut milk and ½ can of water (use the coconut milk can).
5. Simmer for 15 to 30  minutes.
6. If the sauce is too thick, add a little water.  If there is too much liquid simmer a little longer to thicken it.