YOU CAN DO IT: Thai-Inspired Carrot Quinoa Soup

Did you see this headline a few days ago: Harvard University has determined A Daily Bowl of Quinoa Could Save Your Life. See! Just ONE bowl… so, imagine what a quinoa habit does for your health :)

Today I want to share a recipe for a soup I made a couple of nights ago: a thai-inspired carrot quinoa soup. Traditional carrot soups are usually creamy – and we’re not a creamy soup kinda family. We like bulk. We like texture. We want to eat a bowl of soup and feel like we’ve eaten… not be left with feelings of ‘what else is comin’.” THIS soup did just that – satisfy.

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Here’s what you’ll need:

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8-10 large carrots, peeled and sliced into 1/4″ rounds
1 medium onion, diced
3 large garlic cloves, diced and smashed
1 large stalk of lemongrass, quartered and pounded (or three pre-cut stalks)*
2 TBSP fresh parsley, finely diced
1 quart of chicken broth
1 cup of water
3/4 dry quinoa (OR, 3 cups precooked quinoa)
1 TBSP fish sauce
1 TBSP fresh squeeze lime juice
1 tsp fresh grated ginger
the zest of 1 lime
salt & pepper to taste

(*Find lemongrass in the herb section of your grocery store. It’s very tough; use the back of a heavy knife and hit the stalk several times to release the oils that will flavor your soup.)

DIRECTIONS:

In a soup pot, add a little olive oil to coat the bottom. When the pan is hot, add in your diced onions, garlic, lemongrass, and parsley, and sauté on medium high for a couple of minutes.

When onions are translucent and your mixture is fragrant, add in your carrots and ginger. Stir everything together and continue to sauté for another couple of minutes.

Add in the chicken stock, water, DRY quinoa, fish sauce, and lime juice. Bring to a boil; then, reduce heat to simmer, cover, and allow to cook for 15-20 minutes.

When quinoa is cooked and carrots are soft, remove lemongrass stalks; add in the lime zest, and salt and pepper to taste.
This is what you get:
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It was DELICIOUS.

Now, notice I did something I’ve never told you to do before: use DRY quinoa. When you’re making a brothy soup like this one that has adequate liquid, you CAN add dry quinoa right into the pot. The key is remembering that quinoa sucks up water and expands to almost 4x its original size. So, just keep that in mind when you choose to go the DRY route… otherwise, you’ll end up with an overly thick bowl of porridge-style soup versus a brothy one. (If this turns out too thick for your liking, just add an additional 1/2 cup of water or broth towards the end. Not a big deal.)

Before I go, if you haven’t picked up my quinoa e-book, The Quinoa Habit, don’t forget it’s available here.

And hey, if you’re in the Portland area, join me on Monday, March 30th at the Bridgeport Whole Foods for The Quinoa Habit class! You can sign up HERE… I’d love to meet you and encourage you into a healthier food lifestyle with quinoa as a foundation. Here’s the flyer:

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Thanks for being here with me!

Grilled Beef Bone and Quinoa Kadu Soup

One thing my nana frequently said as I walked into her kitchen to eat was “All I had was ‘x’, but look… I made something real good.”  She’d say it as she was pulling the lid off the pot of steaming yumminess, or removing the napkin from the plate of freshly fried beauty. I’d sit at her tiny table, roosters crowing outside and mosquitos on my legs, and she’d serve me ‘all that she had’.

Nana with the ever present kitchen towel over her shoulder

Nana with the ever present kitchen towel over her shoulder

If ‘all she had’ was a coconut milk and some flour, we’d end up with some handmade tortillas that would blow your mind.

Nana making her homemade tortillas

Nana making her homemade tortillas

Or, if ‘all she had’ was overripe bananas off our tree, we’d get buñelos aga (banana donuts). Most of the time, though, ‘all she had’ was a potato and a small piece of beef (or even beef bones) out of the freezer, or a couple pieces of chicken from the neighbor and some pumpkin tips out of her yard. And, when that was ‘all she had’, we’d end up with kadu.

Kadu is the Chamorro variation of a broth soup and it’s what I was raised on. It would be 85-90 degrees outside; I’d be sticky from the heat, yet I couldn’t wait to get off the school bus and let nana serve me a bowl. Almost every day I ate kadu over rice with a generous helping of finedene and ice cold rain water to wash it down. And, while I don’t have my sweet nana anymore, every time I make kadu I do it with her heart and feel her right her with me.

For nana, kadu was typically beef or chicken, onions, garlic and water since that was usually ‘all she had’.  While I often make it just as she did, this has become one of my favorite versions:

Grilled Beef Bone Quinoa Kadu

When you have leftover BBQ bones, this is a beautiful way to use them. I mean, even when you cut off all the meat you think you can, look how meaty they still are!

leftover porterhouse steak bones

So, next time you BBQ and have leftover bones, gather these ingredients and turn those meaty bones into a beautiful summer kadu:

INGREDIENTS:

  • 6-8 cups of water
  • a couple pounds of beef bones
  • 1/2 pound or so of any cut of steak (fat trimmed)
  • 2 large carrots, chopped
  • 3 stalks of celery, chopped
  • 1 bunch of parsley, finely chopped
  • 1 yellow onion, diced
  • 2 TBSP apple cider vinegar (Braggs is the best)
  • Black pepper and salt to taste

DIRECTIONS:

Place all the ingredients in a pot and bring to a rapid boil.

Once it boils, cover, and turn heat down to just above simmer. Allow soup to simmer for 3-4 hours on stove top until the bones are dry and the meat can be pulled apart with a fork.

Remove the bones. Serve over precooked quinoa; and, when you set it before those you love, I hope you’ll say, “All I had was leftover bones, but look – I made something real good.”

(I miss you, nana.)

This photo was taken a handful of days before my sweet nana passed away.

This photo was taken a handful of days before my sweet nana passed away.

 

 

 

Hearty Quinoa Minestrone

Today I planned to tell you about my fabulous apple cranberry upside-down cake that has a hint of rosemary and lemon… but I’m going to have to switch gears on you and save that for next week. (I know, I’m sorry – especially because, when I posted the picture on Instagram and Facebook last week, you helped it become one of my most viewed photos of the entire week! (Really… you love the sweets even more than quinoa? LOL) )

Why?

Because the weekend forecast is downright frigid… there’s a little bug going around… and we could all use something to warm us up from the inside out, couldn’t we? That’s why I want to tell you about this:

Gluten-Free Quinoa Minestrone

Gluten-Free Quinoa Minestrone

Literally, minestrone means ‘that which is served’. It’s a soup we all know hails from Italian culture… and I ate plenty of while I lived abroad. Typically it’s made with vegetables, broth, and the addition of pasta or rice… but, in reality, there really isn’t a fixed recipe.

What I love about minestrone is that it’s more about style than following a set of rules; it’s a ‘whatever you have lying around’ kinda soup… and, I know we moms like that syle of dish, don’t we?

There are as many ways to make minestrone as there are cooks; and, depending on the time of year it’s being made, and what ingredients are on hand, this ‘traditional’ soup has unlimited variations.

My variation that I’m sharing with you today is a little bit of all I love:

quinoa (instead of pasta)

quinoa (instead of pasta)

lots of fresh herbs

lots of fresh herbs

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fresh vegetables

…and a couple canned ingredients for the sake of ease

…and a couple canned ingredients for the sake of ease

Here’s what you need:

  • olive oil
  • 2 FRESH rosemary sprigs about 2″ long
  • 3 FRESH sprigs of thyme
  • 1 FRESH sprig of oregano
  • 1 handful of curly parsley
  • 5-6 FRESH sage leaves (or 1 large sage sprig)
  • 1 FRESH sprig of marjoram
  • 1 onion, diced
  • 3 cloves garlic, diced and crushed
  • 3 stalks of celery, diced
  • 2 large carrots, peeled and chopped into rounds
  • 1 small bunch of kale, rough chopped
  • several small potatoes (I like to use fingerlings)
  • soup stock (I use chicken stock)
  • 1 can of diced tomatoes
  • 2 cans of great northern beans, rinsed and drained
  • precooked quinoa
  1. Heat a large soup pot on the stove top and add olive oil to coat the pan. When hot, add onions and garlic; saute until onions are translucent.
  2. Add diced celery, chopped carrots, and chopped kale. Saute for a few minutes, covered, on medium high heat, stirring occasionally.
  3. Add canned tomatoes and fresh herbs, stir to incorporate, and continue to saute (uncovered) for a few minutes, stirring occasionally. (NOTE: You don’t need to remove the leaves or chop the herbs before adding to the soup. Just toss them into the mix completely whole, and remove the woody stems before serving.)
  4. Add potatoes, beans, and enough stock to cover the base by two inches. Bring to a boil, then turn heat to medium, cover, and allow the soup to simmer for 10-15 minutes so flavors incorporate and the potatoes to soften.
  5. Serve over a scoop of quinoa, and, if desired, top with freshly grated parmesan cheese.

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Not only do the fresh herbs make this the best minestrone soup you’ll ever taste (and YES, you MUST use fresh herbs… MUST), I guarantee the quinoa will satisfy more than pasta ever could.

So, there ya go – a big pot o’ love you need to make this weekend. It’s easy, fragrant, amped up on nutrients, and exactly what this cold weather is calling for.

Happy Friday, everyone!

My Out-of-Character Purple Quinoa Soup

We’re officially into summer, but here in Oregon the rain hasn’t stopped. It’s been dreary – just a little chilly. So, last night I decided to make soup for my family to warm us up from the inside out.

I had a beautiful head of red cabbage that I sautéed with some garlic and onions and then simmered in chicken broth. I added cooked quinoa and I seasoned the soup with cinnamon, fennel, and bay leaves. I added a little fresh lemon zest, a dash of sea salt and pepper, and served it with some fresh diced cilantro over the top. It was hearty, chalk full of nutrients, and the flavor was absolutely divine!

The one thing I didn’t bank on, however, was that my beautiful cabbage would go crazy in the pot. As it simmered, my good intentioned meal went from a pot of deliciousness to a big lavender-colored stew. The more lavender it got, the more my stomach sank. Yes, it smelled amazing – and it tasted amazing… but let’s get serious: no matter how spectacular my intentions and the flavors were, it was purple soup.

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Even my man, who loves everything I cook, opened the pot and gave me a look like, “You serious?”

“It tastes amazing,” I said encouragingly. “I know it doesn’t look so great – but wait til you try it.”

I ladled it into bowls for everyone and, as the kids approached the table and saw servings of purple, I got one, then two, then three, “What is this?”

Again, I let out a little laugh (and a prayer they’d eat it since I had no backup plan) as I said, “You’ll love it – I promise!”

Long story short, my prayer was answered and everyone finished their dinner. Surprisingly, there was no complaining, no sounds of disgust – they just ate. Their eyes were half closed with every bite – but they ate nonetheless. (My man even went back for seconds.) Then, as they left the dinner table satisfied, and warm, and full up on nutrients, I even heard, “Gosh, mom, that wasn’t as bad as I thought it’d be.”

But, can I tell you something?

I was absolutely shocked they ate that soup. S.H.O.C.K.E.D. It was the ugliest bowl of soup I’ve ever consumed in my 40 years of life – and, hands down, it was the ugliest meal I’ve ever put in front of my family in all the years I’ve cooked for them. Maybe it’s just me – or us… but purple is not meant for soup. Purple is meant for hydrangeas, or skittles, or a snazzy handbag that gives a pop of color to a boring outfit. But soup? No thanks.

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So, what gives then? How is it that my family got past the ugly flag that soup was waving and managed to discover it really was tasty?

I am convinced my family got past the ‘ugly’ because they know my ‘cooking character’. They enjoy my cooking night after night. They see the groceries I bring home; they know the flavors I play with; they’ve grown to trust how I put ingredients together; and, they are confident I cook, not to punish them, but to satisfy and nourish them with all things good. They’ve seen my ‘cooking character’ in the kitchen so regularly that, in spite of this total bomb, they knew they could trust I would never in a million years serve something that tasted disgusting… and that meant they simply ignored the ugly flag and dug right in.

With all that said, I turned off the kitchen lights last night with this quote floating through my mind:

My soup? It spoke really, really bad of me last night. Thankfully, though, I’ve lived out enough love in my kitchen that no one believed it to be true.

Um, More Cauliflower Quinoa Soup, Please

We eat a ton of cauliflower in our house.

Raw. Roasted. Sautéed. Stir fried.

I was just telling a girlfriend yesterday that when I roast it and put it on the counter to cool, I often return to find little fingers have nibbled the entire pan away.

Our favorite way hands down, however, is this:

Cauliflower Quinoa Soup

Cauliflower Quinoa Soup

… the most savory bowl of yumminess ever.

The inspiration for this recipe came a couple years ago from The Pioneer Woman. Of course (because I need to be in control, lol) I made some tweaks that work better for the way we eat in our home (nixed the butter and flour, added garlic, upgraded from milk to cream, and added quinoa).

Don’t worry, though – this recipe is SO SIMPLE. Truly.

Here’s what you’ll need:

  • 1/4 cup EVOO
  • 2-3 garlic cloves, diced and smashed
  • 1 small onion, diced
  • 2 large carrots, peeled and diced
  • 3 celery sticks, chopped
  • 1 head of cauliflower, broken into small florettes and roughly chopped (trim off the stalks from florets as best you can)
  • 4 cups of chicken broth
  • 1 cup of heavy cream
  • 1/4 cup fresh parsley
  • 2 cups precooked quinoa
  • salt and pepper to taste
  1. Warm a big soup pot and add the EVOO. Once EVOO is hot and loose in the pan, add onions, garlic, celery, and carrots. Sauté for 2-3 minutes, stirring constantly so garlic doesn’t burn.
  2. Add chopped cauliflower to the pan and continue to sauté for another minute or two. Then, cover pot, reduce heat to just under medium, and allow veggies to soften for about five minutes. (Yes, you’ll want to give them an occasional turn with your spoon during that time.)
  3. Uncover the pot and add the chicken stock, heavy cream (optional), fresh parsley, and precooked quinoa. Bring soup to a gentle boil; then, reduce heat to just under medium again, cover and allow to simmer for about 10 minutes. (Also, if you need more soupiness (we like it a little thick in our house), just add more broth until it reaches the consistency you want).
  4. When it’s done simmering, grab a spoon and give it a taste! This is how you’ll determine how much salt you’ll need. Once you’ve tasted it, add in a little salt and pepper to taste.
  5. To serve, ladle into a beautiful bowl and sprinkle on some crushed chili pepper for those that love a little heat. (You can also add a little extra parsley for presentation.)

NOTE: If you are DIARY FREE, you can make this without the addition of the cream. As I sit here and think about it, I wonder if coconut milk as a substitute would add a little something special to this soup!

Enjoy… and, as always, Rebel On.
Elisha

Last Minute Dinner Idea: Kale, Sweet Potato, Black Bean Quinoa Soup

Contrary to popular belief, I’m often totally unprepared for dinner. Take last night, for example. At about 5:30 I was talking to my man on his drive home when he asked the typical question every man asks after a long day at work, “So, what’s for dinner?”

“Not sure yet,” I responded. “I was just figuring that out.”

He laughed. “It’s crazy, isn’t it? It just keeps happening… every single night. We just don’t stop needing to eat!”

Yep – every night. There is no rest for the weary.

BUT – while I am not always totally sure what I’ll be making, I am always very confident that I have the right things on hand to create something healthy, filling, and satisfying. This is where our ‘staples’ come in.

You can probably see from the recipes I post that much of what I cook is made of pretty simple ingredients: quinoa, leafy greens and other vegetables, beans, eggs, fruit, herbs. Some meats, lots of fish (although I haven’t posted many of these yet). You’ll also see a lot of olive oil, coconut milk, greek yogurt, and spices of various sorts.

We like simple.

We like clean.

I like ingredients that can be mixed and matched and it won’t take me two pages of directions to explain the recipe to my girlfriends.

So, here’s one of those types of recipes for you – one that you can throw together and have served in less than 30 minutes: Kale, Sweet Potato, Black Bean, Quinoa Soup. (You should know: I was a inspired by a recipe I had seen on Oh She Glows.)

Kale, Sweet Potato, Black Bean Quinoa Soup: Instant Dinner!

Kale, Sweet Potato, Black Bean Quinoa Soup: Instant Dinner!

Here’s what you’ll need:

  • 1/4 cup EVOO (extra virgin olive oil)
  • 1 small yellow onion, diced (NOTE: you can also use a small shallot for a lighter flavor)
  • 2 cloves garlic, crushed and mashed
  • 1 bunch of kale, washed and cut into bite sized pieces (NOTE: when you use kale, you want to trim off the bottom half of the stems and discard them)
  • 3 palm sized sweet potatoes, peeled and cut into bite sized chunks (I used WHITE sweet potatoes… but you could also use other varieties, I’m sure)
  • 2 cups of broth
  • 3 cups of water
  • 2 cans of organic black beans, drained and rinsed (NOTE: canned beans are gold to a mama. Be sure when you buy them there are no preservatives; the label should simply say “beans, water” (and maybe “salt”)
  • 1/2 tsp cumin
  • 2 1/2 cups pre-cooked quinoa (You know: gotta ALWAYS have the precooked quinoa on hand when you’re cooking with me!)
  • salt and pepper to taste
  • To Garnish: fresh avocado, cherry tomatos, cilantro, and jalapeño
  1. Heat a soup pot and add olive oil. When hot, add diced onion and garlic. Stir constantly to prevent burning.
  2. After about a minute or two (when onion is translucent), add in chopped kale. Saute the kale for about two minutes, tossing occassionally so that all leaves have been fully coated in oil.
  3. Add in the diced sweet potato and cumin. Stir entire mixture to coat. Add in the broth and the water; turn heat up to medium high and bring to a rapid boil. Once boiling, turn heat down to medium, cover, and let simmer for about 5 minutes. (This is a great time to prepare your garnishes.)
  4. After 5 minutes, check your potatoes for tenderness with a fork. (If they are still too firm to pierce with a fork, allow to simmer another couple of minutes. NOTE: you want the potatoes soft, but not mushy.) Once tender, add in your black beans, cooked quinoa, a little salt and a little pepper, and stir to mix completely.
  5. DONE!
A Beautifully Simple Soup

A Beautifully Simple Soup

TO SERVE: Ladle out the soup into bowls and then time for the magic to happen: with garnishes. The soup is amazing by itself – but it goes to a whole new level when you top it with fresh chopped cilantro, halved cherry tomatoes, diced fresh avocado, and (if you have it) diced fresh jalapeños.

The Magic is in the Garnishes...

The Magic is in the Garnishes…

Isn’t that easy? The best part is, like I said at the beginning, it’s made with things you can always keep as a ‘staple’ in your home. Because remember: if we can be sure of anything, it is this: we need to eat every night! And, with a recipe like this in hand, there’s never an excuse to ‘not be prepared’ with something that will power up you and your tribe up for greatness.

Let me know if you make it!

I’m thrilled you’re here with me…

Rebel on,
Elisha

 

 

 

 

Quinoa, Kale, Lentil Soup for a Cold Night…

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Last night I made this amazing soup that wow’d the family… so I thought you should have it. I mean, who doesn’t love a savory warm soup on a cold January night?!

And don’t worry: the hardest part of this recipe is literally having the ingredients on hand. This is me, remember: if it doesn’t cook quick and easy, I’m probably not making it. LOL

Here ya go… let me know how it turns out!

  • approx 1/4 cup EVOO (extra virgin olive oil)
  • 1 small onion, diced
  • 3 cloves of garlic, crushed and diced
  • 1.5 cups dried lentils, rinsed and drained
  • 4 cups of chicken broth (or vegetable broth)
  • 1 small bunch of kale, stems trimmed off and diced
  • 1 cup chopped carrots (I used the bite sized carrots and cut them into little circles)
  • 1/2 tsp cumin
  • 1/4 cup soy sauce
  • black pepper to taste
  • 2 cups pre-cooked quinoa
  1. Warm a soup pot and add the EVOO.
  2. Saute the onion for about a minute then add the garlic. Continue to saute (stirring constantly so the garlic doesn’t burn) until onion is translucent.
  3. Add the dry lentils to the pot.
  4. Add broth,  cumin, soy sauce, and black pepper. Bring pot to a boil, then cover and turn down to medium low to simmer until beans are tender. This should take about 10-15 minutes… so start keeping an eye on them after about 10 minutes. (You don’t want it to crazy boil because it will demolish the beans. Just a gentle simmer is what you’re looking for.)
  5. When beans are tender, add the chopped kale and carrots. Push all the veggies down into the beans, recover, and simmer for 5 or so more minutes (until veggies are tender). If you need a little more liquid so that everything submerges, add a little extra water. You want the soup thick, but still soupy.
  6. Remove from heat and serve!

DSC02817To serve: dish up 1/2 cup quinoa and ladel 1 cup soup over the top for bigger eaters (or 1/4 cup quinoa to 1/2 cup soup for smaller eaters). Top off with some ground chili paste or crushed red chili peppers. Lick your lips… enjoy!

Rebel on,

Elisha

 

 

Gimme Some of that Pho

Pho? If you haven’t heard of it, you are missing out! It’s a traditional Vietnamese Beef Noodle Soup and, if you make it the traditional way, it’s a multi-step, time consuming process. However, while I love Pho, here’s the truth: I’m crazy busy and don’t have the luxury of doing it the traditional way. So…

I’ve adapted traditional beef Pho and turned it into a spectacular, easy meal that you can throw on the stove and let simmer while you get other things done. This is a dish that my entire family LOVES. And, once you make it (if you’re a beef soup lover), this will be your go-to for sure. It’s flavorful, hearty, YUM.

Here you go:

Ingredients:

  • 2 Pounds of beef stew meat (pre-cut cubes)
  • Approx 6 cups of water
  • 1 yellow onion
  • 5 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 2 TBSP fish sauce

For serving:

  • Cooked quinoa (approximately 1/2 cup per person)
  • Lime wedges
  • Bean sprouts
  • Basil
  • Mint
  • Fresh jalapeno

Put some olive oil in a soup pot, dice the onion and then sauté the onion until translucent.

Add in the stew meat and stir occasionally until meat is brown on the outside (approximately 4-5 minutes).

Add water, star anise, cinnamon stick, cloves, and fish sauce – bring to a rapid boil. Turn stove down to medium high, cover, and let simmer for at least 45 minutes. (NOTE: The longer you let this simmer, the more tender the meat gets. So, give it as much time as you have; this is when you do your email, help with homework, throw in some laundry, get kids dressed for sports.)

Before you serve the soup, use a strainer spoon and pull out the spices (star anise, cloves, cinnamon stick) and throw them away. Serve 1/2 cup cooked quinoa into each bowl and then ladle the soup over the quinoa. Top the soup bean sprouts, fresh basil, a squeeze of lime, and (if you like it HOT) diced jalapeño.

Now, you’ll notice there are no noodles in my Pho… well, that’s where the quinoa comes in. Quinoa is the healthier, whole food option and, if you ask me, the more flavorful option as well.

Let me know how it goes! I’m off to serve it to my family right now… my mouth is drooling.

So glad you are here… now Rebel On. -Elisha

Coconut Chicken Corn Soup

When I was growing up, one of my favorite fiesta dishes was always the coconut chicken corn soup. It’s such a sweet memory for me: walking in on the nanas in the outdoor kitchen boiling the chicken off the bones, fanning themselves with paper plates and talking about the neighborhood gossip. When it was ready for the party, they’d bring it out in big pots and all us kids would gather round to fill up our cups. It may have been 95 degrees outside, but there was something about a hot cup of corn soup that made us all feel happy.

Now, on days like today where it’s drizzly, cold and the kids are bouncing off the walls from a full day of “indoor activities”, a big, hot pot of soup seems more than appropriate. So –  here’s my recipe for the most delicious coconut chicken corn soup you’ll ever – EVER – eat. And you know the best part? You can pick up a Costco rotisserie and make this in less than 15 minutes… so it’s the perfect “quick and easy” homemade meal.

Ingredients:

  • 1 medium yellow onion, diced
  • 1 rotisseri chicken, deboned
  • 1 quart chicken broth
  • 2 cups of water
  • 1 cup coconut milk (be sure when you buy coconut milk the ONLY ingredient you see is “coconut milk” – I love the Trader Joe’s brand)
  • 2 cups frozen corn
  • black pepper to taste
  • soy sauce to taste (I usually use about 1/8 of a cup)
  1. Sauté the onion in a large pot with just a little olive oil. When onions are translucent, add in the chicken meat, the broth, the water, and the frozen corn. Bring to boil then turn heat down to medium low.
  2. Allow the pot to simmer for about 10 minutes then add in the coconut milk, the black pepper and the soy. Turn off the heat and cover until ready to serve. (NOTE: If you like it more “soupy” than it turns out, just add some extra water.)
  3. Serve over cooked quinoa – and, if you like it HOT, top it with chili paste.
Enjoy!
P.S. Now, I know the american thing is to serve everything with bread. REBEL FROM THIS TRADITION! I add quinoa into each bowl before I serve because it gives extra substance to the meal and makes bread unnecessary.
P.S.S. Sometimes I’ll make this by boiling down the bones of a rotisserie that we’ve eaten at a previous meal. There is so much meat left on the bones no matter how good we try and clean one off… and it stretches my $5.00 rotisserie purchase into TWO full meals. I share this way with you, however, because it’s something you can do on the fly.)