Category: Dinner Recipes

Grandma’s Chicken Soup – Jewish Penicillin

Grandma’s Chicken Soup – Jewish Penicillin

Posted on by Nice Asana Wellbeing

Grandma’s Chicken Soup – Jewish Penicillin

This is the perfect pick me up when you’re sick with a fever or the flu. Not only will it sooth a sore throat, clear your stuffy nose and make you feel warm and fuzzy but it will actually enhance your immune system so your cold won’t last as long. I guess that’s why they call it Jewish Penicillin!

Chicken Soup

Serves 6-8

  • 1 whole free range chicken
  • 6 large carrots, sliced (I like to keep the skin on for added nutrients).
  • 6 celery stalks, peeled and sliced (including leaves for extra flavour)
  • 1 brown onion, skin on, sliced into quarters
  • ½ bunch fresh parsley, with stalks
  • 2-3 sprigs fresh thyme
  • 2 tsp black peppercorns
  • 4 whole cloves (tied in a muslin cloth, to make them easier to remove later)
  • 3 bay leaves
  • 3 garlic cloves, skin on, smashed
  • 1 cm cube fresh ginger (This isn’t traditional but I like to add it when I’m sick for the added immune boost)!
  • A good pinch of sea salt or to taste
  • 1 whole lemon

 

Preparation

  1. Place the chicken into a large pot, cover with water and then a little extra. Bring to the boil over medium high heat. Continue cooking chicken for 10 – 15 minutes, periodically skimming the foam that forms on the surface. Keep skimming until the foam stops forming.
  2. Add some fresh water (1-2 cups) to replace the water that has been removed with skimming. Add the carrots, celery, onion, herbs, spices and a pinch of salt to the pot. Bring back to a simmer.
  3. Reduce heat to medium low so the soup is gently simmering (a rolling boil will make the stock cloudy). Cook for 1 ½ hours, until the chicken is cooked through and tender.
  4. Remove from heat. Carefully remove the chicken from the broth and set aside to cool slightly (you want it cool enough to touch as you will be pulling it apart with your hands).
  5. Meanwhile strain the broth into another pot. Reserve the carrots and celery and discard the spices, herbs and onion. Season with salt.
  6. If you want to be very traditional you can wait for the soup to completely cool and skim the gel-like fat from the surface of the broth. I usually don’t bother with this, as I tend to make this soup when I’m sick, feeling sorry for myself and the last thing I want to do is spend hours in the kitchen when I could be resting in bed. The fat also adds flavor, silkiness and assists hormone production in the body so it’s okay by me.
  7. Shred the cooled chicken into pieces and add back to the broth with the celery and carrots. Squeeze in lemon juice and reheat if needed.
  8. Serve nice and hot as the steam is part of the healing benefit of this ‘Jewish Penicillin’. You might want to add a little extra fresh parsley on top or a sprinkle of Parmesan.
Kangaroo Saag Curry

Kangaroo Saag Curry

Posted on by Nice Asana Wellbeing

Kangaroo Saag Curry

This kangaroo & spinach curry is incredibly rich in iron as well as an array of healing spices making this a great disease fighter and immune booster.

I love roo because it is incredibly low in saturated fat and in most cases chemical free and organic. Furthermore they are much more ethically farmed (happy roos = happy you’s) and are more sustainable than other meat choices.

Vego option: Swap out the roo for firm tofu. This becomes like a dairy-free saag paneer style curry and is also delicious.

 

Serves 4

  • 500gkangaroo (or firm tofu), thickly cubed
  • 1medium brown onion, finely chopped
  • 2green chillies, finely chopped
  • 2crushed garlic cloves
  • 1 1/2 Tblsmustard seeds
  • 3 Tblsghee or coconut oil
  • 1packet frozen spinach or 500g fresh English spinach – washed and chopped
  • 1 Tblsfresh grated ginger
  • 1 tspturmeric powder (fresh is even better if you can get it)
  • 1 Tblscoriander powder
  • 5cardamom pods, crushed
  • salt and pepper to taste
  • 3 Tblscoconut cream
  • 1 Tblsgaram masala

To Serve:

  • 2 cups cooked quinoa or cauliflower rice
  • extra coconut cream to drizzle
  • 1 lemon
  • 1 sprig fresh mint, finely chopped

 

Preparation

1. Heat the ghee on medium heat in a large heavy-based saucepan. Add the mustard seeds and fry until the seeds begin to pop or become fragrant. Add the Garlic and fry for another minute.

2. Add the kangaroo cubes and lightly brown, about 5 minutes. (If using tofu simply continue to step 3 as the tofu will come in at the last step).

3. Add the ginger, chillies and salt to the kangaroo. Continue to cook the kangaroo for a few more minutes until evenly browned on each side.

4. Add the onions and saute until translucent. Add turmeric (great anti carcinogenic!) and garam masala and stir for 1 minute.

5. Add the spinach, cardamom, coriander and stir.

6. Take the pot off the heat and add the coconut cream, stir and return to the heat. Cook on low heat with the lid on for 2 hours. Check the meat and cook until tender. Kangaroo is extremely lean so it will take longer than a regular lamb or beef curry. If using tofu add it 15 minutes prior to serving to heat through thoroughly.

Serve with cooked quinoa, a drizzle of coconut cream, lemon juice and a sprinkle of fresh mint.

Rustic Greek Panzanella

Rustic Greek Panzanella

Posted on by Nice Asana Wellbeing

Rustic Greek Panzanella

This is one of the sexiest salads I have ever had! The vibrancy of all the colours coming together makes even the fussiest of salad eaters’ salivate. Full of vitamins and mineral, this antioxidant rich salad will leave you bouncing off the walls with energy!

Serves 4

  • ¼ cup ghee or coconut oil
  • 3 cups roughly torn rustic bread (great for using up day-old bread)!
  • ½ Lebanese cucumber, halved lengthwise and sliced 1cm thick
  • 1 yellow capsicum, seeded and thickly diced
  •  125gpunnet cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced in half rounds
  • 100g feta cheese (if you don’t do dairy this dish is just as satisfying without)
  • Approx. 15 olives, pitted
  • salt to taste

Dressing:

  • ¼ cup red wine vinegar
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • ½ tsp Dijon mustard
  • Salt and pepper
  • ½ cup cold-pressed olive oil

 

Preparation:

1. Heat ¼ cup ghee in a large saucepan. Add the bread, sprinkle with a pinch of salt and toss to coat. Cook over medium heat for several minutes, stirring occasionally, until browned and crisp. Set aside.

2. Place the vegetables in a large bowl and toss.

3. For the vinaigrette combine vinegar, garlic, oregano, mustard, salt and pepper in a jar and give it a good shake.  Add the olive oil and shake to combine.

4. Add the bread, feta and olives into the vegetable mix and pour over the vinaigrette, toss lightly. Set aside for 20 minutes for the flavours to soak into the bread. Season to taste and serve at room temperature.

Serving options: This is to-die as a side with lamb and some tzatziki or simply serve on its own as a main.

Prosciutto wrapped chicken on parsnip mash

Prosciutto wrapped chicken on parsnip mash

Posted on by Nice Asana Wellbeing

A few years back I was lucky enough to be awarded Good Taste Magazine’s ‘Home Cook of the Year’ in a national cook off. The objective was to design a tasty, simple and economic dish suitable for the whole family to enjoy. Below I have made some simple suggestions on how to adapt the original recipe for those looking for even more nutritious options.

Good Taste cover

Paleo* / GF**

Prosciutto-wrapped chicken on parsnip mash

Serves 4

Prep: 25 mins         Cooking: 35 mins

  • 2 Tbls olive oil
  • 1 garlic clove, crushed
  • 3/4 cup fresh coarse breadcrumbs
  • 2 Tbls fresh lemon juice
  • 4 free range chicken thigh fillets, fat trimmed
  • 150g pkt baby spinach leaves
  • 60g mozzarella, quartered
  • 4 slices prosciutto
  • 1 cup chicken stock
  • 2 Tbls sour cream
  • 300g green beans, trimmed

Parsnip mash

  • 4 sebago or golden delight potatoes, peeled, coarsely chopped
  • 2 medium parsnips, peeled, coarsely chopped
  • 50g butter
  • 1/2 cup milk

 

Preparation

1. Heat half the oil in a large frying pan over medium heat. Cook the garlic for 1 minute or until aromatic. Add the breadcrumbs and cook for 4-5 minutes or until crisp and golden. Add the lemon juice and cook for 30 seconds or until the liquid evaporates.

2. Preheat oven to 180 degrees C. open each piece of chicken to lie flat. Divide the spinach and mozzarella among the chicken pieces. Roll up to encolose the filling. Wrap a slice of prosciutto around each piece of chicken to secure.

3. Heat the remaining oil in a large fying pan over medium-high heat. Cook the chicken for 2 minutes each side or until browned. Transfer to a baking dish. Add enough stick to come 1cm up the side of the dish. Bake for 20 minutes. Transfer the chicken to a plate. Whisk the sour cream into the liquid  in the dish.

4. Meanwhile, to make the parsnip mash, cook the potato in a large saucepan of boiling water for 5 minutes. Add the parsnip and cook for a further 10 minutes or until potato and parsnip are tender. Drain. Return to the pan. Add the butter and milk, and mash until smooth. Season with salt and pepper.

5. Cook the beans in a steamer over a saucepan of simmering water for 2-3 minutes or until bright green and tender crisp.

6. Divide the mash and beans among serving plates. Top the mash with the chicken and drizzle over the sour cream mixture. Serve with the beans topped with the breadcrumb mixture.

 

* Paleo adaption:

  • To make this dish truly paleo exchange the potato for sweet potato or more parsnip.
  • If you don’t consume dairy you may change the milk for any milk substitute you like and omit the sour cream for a lighter sauce. Butter can be exchanged for coconut or olive oil or simply omitted.
  • Paleo bread can be used for the breadcrumbs or crushed almonds for a crunchier texture.

** GF adaptions:

  • GF or paleo bread can be used for the breadcrumbs or crushed almonds for a crunchier texture.
Carrot, ginger & coconut soup

Carrot, ginger & coconut soup

Posted on by Nice Asana Wellbeing

Carrot, ginger & coconut soup

This is the ideal soup to sooth your weary bones after a long day. Like a cuddle from the inside out!

 

  • 1 brown onion, finely diced
  • 1/2 a leek, thinly sliced
  • 2 cloves garlic, crushed
  • 2 cm cube grated ginger
  • chilli flakes to taste
  • 1 L vegie stock
  • 8 organic carrots, chopped. I like to keep the peel on because it’s packed full of nutrients but if you can’t get organic peel those babies up to avoid added pesticides.
  • 200ml coconut milk

 

Preparation

1. In a large saucepan sauté the onion, leek & garlic until translucent.

2. Add a 2 cm cube of grated fresh ginger and some chili flakes if you roll that way and cook for another minute or until fragrant.

3. Add the vegie stock and bring to boil. Add the carrots and simmer until tender.

4. Turn off the heat and add the coconut milk.

5. Blend that baby up until smooth and season with salt and pepper.

Drizzle with extra coconut milk and serve with paleo fennel seed bread.