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Chinese Chicken Soup

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To wrap up this mini-series of gluten-free Chinese meals, I thought I’d share one of my favourite meals, Chinese chicken soup. It has all the benefits of other types of chicken soup – at least according to my personal studies if not anything more official. It is the sort of meal you want when it is cold which Tassie is at present despite the calendar declaring summer. The sort of soup you crave when you might be coming down with something or you already have.

Chinese Chicken Soup

chicken carcass or pieces or if you like lots of chicken in your soup you can use a whole chicken. I prefer mine already roasted so that most of the fat is removed. I often take a whole chicken, remove the breasts for a stir fry meal, roast the remainder in the oven and freeze this until I want to make soup.

1 – 2 tbsp minced ginger

1 onion or a bunch of shallots

greens – a good bunch – usually whatever is in the garden or fridge, baby bok choy, Kale – use young leaves, baby spinach, even rocket, cut up finely.

small bunch coriander – cut finely leaving a little for garnish when serving

1 – 2 grated carrots

mushrooms – you can use the ordinary sort, sliced, but I really like black cloud ear mushrooms. These are available in dried form at a Chinese grocery.  You can use the whole ones or buy them already shredded as pictured. Use about 40 gms dry weight. Soak them for half an hour in just boiled water before adding to the soup. If you buy the whole ones you’ll need to cut them to the size you like prior to adding as a large one can swell up to almost plate size. They have a seaweed like texture and are often mistaken for that by the uninitiated.

prior to soaking

prior to soakingmushroom from bottom right in previous shot post soakingmushroom from bottom right in previous shot post soaking

1 tbsp tamari

1 tbsp sweet chilli sauce

salt or stock to taste (I use herbamare as a salt/stock replacement or make your own – recipe at


Place chicken carcass in large saucepan, cover with water, add ginger and onions (if using shallots, add these with the other vegetables later) and simmer for half and hour until chicken meat is coming away easily from carcass. Remove carcass and separate the meat from bones and other non edible bits.  Add all the vegetables and mushrooms, tamari, sauce and salt or stock and simmer gently for 15 minutes. Return meat to saucepan, stir through for a minute so. Good to go.


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Camping fish and chips

I hope your Christmas and New Year was wonderful.  I’ve been here: –

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I thought I’d share a camping meal with you. I meant to take left overs for our first meal but in the rush they were left behind so we bought fish. We had to make this meal twice since my 7 year old went fishing with his Dad and brought back a couple of fish too. Can you eat too much fish and chips?

Camping Fish and Chips with salad (gluten free with dairy free option)

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Peel potatoes (or just wash if they are organic and you like the skin on) and cut up.  I’ve cubed them but you can cut them however you like. Parboil them until just tender and fry them in a fry-pan with a little olive oil on a camper cooker. Cut the fish into fillets and dot with small pieces of butter (or coconut oil to make dairy free) and grill under the camper cooker until done. Serve with lemon wedge.

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Salad (for 4) :

Baby spinich – about 40 gms

bean sprouts – a handful

1/2 red capsicum – sliced

small carrot – peeled and sliced

1/2 cucumber – cut length ways and then cut into sections

handful grape tomatoes – sliced into halves

Toss salad ingredients together and add dressing if desired.  My favourite salad dressing is 1 part apple concentrate to 1 part apple cider vinegar. I keep it in a jar and just add as needed.


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Red and Green Pesto – gluten and dairy free

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Do you love pesto? I do. Especially when it’s made with basil.  Today I made the green pesto. I made it with rocket and coriander because that is what I have in my garden. I prefer basil but that’s a tricky plant to grow in my 42 degrees south garden without a glass house. My second choice for green pesto is coriander and I grow lots of coriander. Right now most of it is going to seed – it has lovely white flowers and will re-seed itself beautifully so I love it going to seed too. But going to seed coriander doesn’t supply my green pesto needs very well. You can even use parsley. This is how I made it today:

Green Pesto 

4 cups greenery (3 cups rocket and 1 cup coriander)

I 1/4 cups roasted almonds (I usually use cashews but I was out today)

juice of one lemon

salt to taste ( I like herbamare)

2 tbsp olive oil

Mix together in food processor until well blended. You might need to use a spatula to wipe down the sides of your processor part way through. Eat with crackers or vegetable slices or use in your favourite pesto dishes. Refrigerate.

I made the red pesto a couple of days ago. I’d being thinking for a couple of weeks I needed a red pesto recipe. Last week when I went to a Thermomix demo – lo and behold – red pesto. Thanks Genevieve! This is my approximation of Genevieve’s recipe:

Red Pesto

1 cup sun-dried tomatoes

1 red capsicum – seeded and sliced in to segments

1 cup salted cashews

salt to taste

juice of 1/2 a lemon

1 1/2 tbsp olive oil

Process in food processor until well combined. Use a spatula to wipe down sides of processor part way through. Enjoy! Refrigerate. Use as for green pesto.

The crackers in the photo above are Tahini & Wholegrain mustard crackers from EatDrinkPALEO and they are pretty good too.

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