A rich and creamy dish with several options. Made with pumpkin/squash and longe beans or string beans simmered in coconut cream, this is hearty enough that anyone who loves vegetables will enjoy this on its own or sometimes can also be cooked with pork or shrimp and then eaten with steamed rice.
1 cup Chicken BONED Broth
1-2 cups coconut cream/milk
2 cloves garlic, minced
1 medium onion, chopped
1 thumb ginger, sliced
2-3 cups Squash or Pumpkin, cubed
Long beans / String beans, cut into 2 1/2 inch length
Salt & Pepper to taste
Heat oil in a cooking pan or pot. Saute the garlic and onion until the onion becomes soft. Add the ginger to release the flavour.
Add the squash and saute for 3-5 minutes and pour in the coconut cream and Boned broth. Stir and let boil until the pumpkin/squash becomes tender and soup becomes thick.
You can opt to squash to be soft or leave some bite to it then add the beans. Cook for 3-5 minutes.
Add salt & pepper to taste.
We only used a little amount of garlic, onion, ginger and other flavourful ingredients because our Boned broth has enough flavour to give to the dish.
Optional garnish with roasted pumpkin/squash seeds and chili flakes.
Recipe adapted from Biba’s Italy Cook Book (Milanese Saffron Risotto)
7 cups Chicken BONED Broth
1/2 tsp crumbled saffron threads
4 tbsp or 1/2 stick unsalted butter
1/2 small yellow onion, minced
2 cups Vialone Nano, Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano Reggiano
Fresh King crab and lobster
Salt to taste
Heat the Chicken BONED Broth in a medium saucepan and keep warm over low heat. Transfer 1 cup of hot bone broth to a bowl, stir in the saffron and set aside.
Melt 3 tablespoons of the butter in a large skillet over medium heat. When the butter begins to foam, add the onion and cook, stirring until soft and translucent. Add the rice and stir until it is well coated with the butter and onion and begins to whiten for about 2 minutes. Stir in the wine and when the wine is almost evaporated, add 1 cup of hot Chicken BONED Broth. Cook and stir until most of the broth has been absorbed. Continue cooking and stirring rice in this manner, adding 1 cup or so of the broth at a time, for about 15 minutes.
Add the 1 cup of saffron bone broth and continue cooking and stirring until more of the broth has been absorbed and the rice is tender but still a bit firm to the bite, 3 to 4 minutes.
Swirl in the remaining tablespoons of butter and about half of the Parmigiano. Stir quickly until the cheese and butter are melted and the rice has become creamy moist consistency. Taste, adjust the season and serve with the remaining Parmigiano on the side.
Halloumi or haloumi is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Ref
Dr. Jen prepared the perfect summer salad to add to your list with quinoa cooked in Boned broth, some creamy avocado, and vibrant miso-lemon dressing.
1 Cold Cucumber
1 large Avocado (still depends on your love for avocados) 🙂
100g Sliced Halloumi
1/2 tsp Grated Fresh Ginger
2 tbsp Lemon Juice
2 tbsp Extra Virgin Olive Oil
1 tbsp White Miso Paste
2 tbsp Finely Chopped Mint or Parsely
1 tbsp Toasted Sesame Seeds
1/4 tsp Chili Flakes
Potatoes, Tomatoes, Beef Boned broth and Quinoa
Boil some potatoes to add to your plate.
Cook some quinoa in beef Boned broth.
Use a spiralizer or vegetable peeler on the cucumber to make long noodles and add to plate.
Peel and slice avocados into wedges and then add to plate along with the fried sliced Halloumi.
Add sliced tomatoes.
Whisk to combine grated ginger, lemon juice, oil, and miso.
Drizzle dressing over salad
Garnish with chili flakes, sesame seeds, mint or parsley
Serves 4, takes 30 mins
300g quinoa, soaked if time then drained and rinsed
2 tbsp butter/ ghee / oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 tsp dried thyme/oregano or 4 tsp fresh thyme leaves
125ml white wine or add a few tbsp apple cider vinegar
1.5 litres good-quality chicken bone broth
400g baby spinach
3 large handfuls frozen peas
100g -150g Parmesan, plus extra to serve or cheddar
2 large handfuls of basil or flat-leaf parsley or a mix, leaves chopped and stems very finely chopped
grated zest and juice of ½ – 1 unwaxed lemon
sea salt and black pepper, to taste
Heat the butter/ghee in a large saucepan over medium heat and gently fry the onion for 10 minutes, until softened, stirring from time to time.
Add the garlic and thyme for another minute with the herb stalks.
Add the drained quinoa to the pan, stir and leave for a minute until the quinoa is almost sticking. Add a big pinch of sea salt and pepper and the white wine/vinegar, turn up the heat and stir to deglaze the pan of all the juicy bits.
Pour in just over litre of the stock/broth, turn up the heat to bring to the boil then turn down to a medium simmer for about 14 minutes or about 18 minutes if you didn’t soak the quinoa and add more liquid if you need it. Meanwhile finely chop the spinach leaves and grate the parmesan.
Check on the quinoa, give it a taste, it should be tender. Stir through the frozen peas and chopped spinach, give it a minute, then turn off the heat. Add the last of the stock/broth if you think it needs it.
Add the parmesan, lemon juice, zest, and the herbs and give it a good stir. Then serve up with extra parmesan and a little more butter or olive oil if you like.