Vietnamese Chicken Meatball and Noodle Soup

I love soup, and this one is full of flavor.  I usually have bone broth in the fridge and/or freezer, but on the occasion that I'm out, it is easy to make the exact quantity needed in the Thermomix-it's just an extra step in the process.  Big Brother doesn't want to try the meatballs, but he drinks the soup with noodles and broccoli.  I'm going to jump right into how to prepare.  Don't fret by the length of the recipe, it's easier than it looks. This recipe is a good way to maximize your Thermomix, as the meatballs cook on both Varoma trays as the soup cooks underneath; a whole meal prepared start to finish.  See original recipe here.  I wrote out the recipe here according to how I go about making it.  Perhaps best to read the original along with my instructions to see which one reads easier for you.    

What you need and what to do in one go:
        
STEP 1, MEATBALLS:
Add to TM bowl:
piece of ginger
clove of garlic
2 spring onions
big handful of cilantro 

then blitz on speed 7, 5 seconds.

then add 500g ground chicken, or use Turbo to mince if not already ground
add in 1 Tablespoon or about 20 grams of fish sauce, I use this one. 
salt and pepper to taste

mix on speed 5, 10 seconds

now, form into small meatballs, about 16-18

place meatballs on small squares of parchment paper both Varoma trays

set meatballs aside 

STEP 2, STOCK:
Add to TM Bowl and blitz speed 6, 10 seconds:
small nob of ginger
2 cloves of garlic
2 spring onions
handful cilantro
teaspoon palm/coconut sugar

Add to Bowl and cook with meatballs on Varoma trays, 25 minutes,Varoma, speed 2/reverse blade:
1 Liter of chicken stock
500g filtered water
2 star anise
1 small chili pepper, or less, or none if children with sensitive palate involved.  You can always slice and add in individually
20 g fish sauce
30 grams coconut aminos

STEP 3, FINISHING AND ENJOYING:
Add to Bowl, cook for 5 more minutes, Varoma, speed 1/reverse blade:
handful of Bok Choy or similar greens

Fill bowls with pre-cooked vermicelli noodles, pre-cooked broccoli--if you are like us and eat broccoli in everything. Then top with hot soup and meatballs

Keep a small plate with cilantro, basil, chilis and other desired toppings in the middle of the table.  This week, I had fresh purple basil and red chiles from the farmer's market.  You won't miss the Hoison sauce (contains sesame!) in this soup.  

Valentine Chocolate Lips

giant chocolate lips stuffed with salted caramel filling
next time, will sprinkle with fleur de sal

I have been playing around with healthy homemade chocolates for the past few months.  I have been using this silicone mold to make really cute dinosaurs for after school snack, with my own version of this awesome chocolate coconut energy bar recipe.  I  will have to post the recipe with pictures. This week, I saw these Valentine Rawlos and nearly screamed in excitement with the salty caramel filling made with dates, maple syrup and good quality sea salt--I realize that I am posting two recipes from My New Roots in a row (and perhaps three with black rice coconut rice pudding).  I just love this blog on so many levels.  As soon as I saw the heart silicone mold used, I knew that I had to have a similar one but had no time to order one from Silikomart on Amazon in time for Valentine's Day.  So what did I do?  I was lucky to find these cute lips at Michael's and problem solved.  I also picked up some lollypop sticks to go with the lips, but then couldn't figure out how to insert them before the chocolates set.  Any ideas?  Wouldn't it be cute to have the lips on a stick?  

Eating chocolates with food allergies poses lots of problems.  And when making them, how do you know if the ingredients are free of cross-contamination with soy, dairy, gluten, nuts... I am going to research where to find guaranteed nut-free cocao powder and cocoa butter.  For this recipe I used this cocao powder.  I wrote to Navitas and got this response about cross-contamination with nuts:

"I am pleased to inform you that our organic, Raw Cacao foods and the entire Navitas Naturals line is gluten free, dairy free, soy free, and corn free. We do not have our line tested for parts per million of gluten currently, but we are strongly considering getting certification in the future. Since our entire line of foods and all of our processing and packaging facilities are gluten free, there is an extremely low risk of cross contamination.

We do sell Raw Cashews. This is the only nut in our facility. We package Cashews on the same bagging equipment as other foods. We do clean all of the equipment between runs."

Would it work with this cocoa powder from Vermont Chocolates?  Raw cacao powder is not the same as unsweetened alkalized cocoa powder, but my knowledge is limited.  

As for the cacao butter, I used this one from Artisana. This is the first time I've used cacao butter.  I have been enjoying their coconut oil and butter for some time now.  The package says that the facility is free from gluten, soy, dairy and peanuts.  But not the case for tree nuts......Oh, this is a headache!  I eat these products, but I am an adult.  Would you give them to an allergic child? 

Click here for the recipe! I used a simple glass bowl over a pot of simmering water for the chocolates (decided to follow a recipe for once instead of playing around with it during Baby's nap) and the Thermomix for the filling using Turbo and frequent scraping down the sides of bowl while alternating mixing on speed 4.  Here is a good Themomix dairy-free chocolate recipe with quality ingredients. Jo has the best recipes along with a lot of awesome ingredient tips.  And when it comes down to it, my daily focus is on the ingredients both for allergies, quality and nutrition.  

  

A Big Bowl Of Goodness

it's just so good!

This is such a simple and delicious way to eat lunch: fill a big bowl with something like rice or quinoa and then top with a variety of vegetables, both cooked and raw, combining contrasting flavors and colors. The real highlight is the heaping amount of tasty, zesty dressing.  How about toppings?  Roasted chickpeas, my "nuts", are a good addition.  This week, my bowl includes all the goodness from my Saturday farmer's market basket: roasted butternut squash, massaged kale, steamed broccoli, thinly sliced carrots and radish and a hardboiled egg. I am presently avoiding wheat, dairy and soy because of Baby Brother's allergies, and this is an easy gluten-free and dairy-free meal; it feels a little wild to include a hardboiled egg after building meals around egg avoidance! I have been getting my eggs from Tejas Heritage Farm. When I run out, because we actually eat eggs despite disbelief, I pick up these eggs. Will Baby Brother actually be able to eat eggs? This week is egg yolk introduction.  So far, he did not react in the allegist's office to the skin prick test and has cleared the egg yolk on cheek and inside lip test.  Interestingly, Baby Brother is allergic to avocado, but the rest of us are all still eating it.  I like a little in this lunch for its added creaminess. Extra hand washing needed after handling before touching!

This lunch is inspired and copied from My New Roots.  I saw the post, took note of it and then found that I kept going back to it to peak at it.  I felt that the recipe was written for me.  It reminded me of a forgotten frequent meal I made when I first moved to Toronto, before eggless and sesame-less cooking.  It was shared at a favorite health food store in Kensington Market: quinoa swirled with a dressing of pureed dandelion greens, garlic, shallot, ginger, lemon juice, sesame and pumpkin seeds and topped with egg and walnuts. I of course left the walnuts out.  So, this big bowl lunch recipe brought back memories of that favorite from the past.  It was so good!

I find that it is difficult to tire of this lunch and have been eating regularly since I started making it.  And it makes so much sense too, since it uses all the awesome produce I get twice a week from the farmer's market and CSA basket.  It streamlines meals by using leftover roasted and steamed veggies to go along with the shredded or thinly slice crunchy ones stored in the fridge and ready to assemble daily.  It is great because easily adapts to dietary needs and to what you have in the fridge and is easy to pack the night before and have ready for the next day.

I encourage you to make a double batch of the dressing so that it lasts a few days.  For similar inspiration, see this, this and this . How about this giant lunch bowl with chopsticks and a magazine?  Perfect, right?  Just make sure to keep pouring the yummy dressing for some extra yummy coating as you make your way to the bottom of the bowl.

Do you have a sesame allergy in your family/  How about other seeds?  We recently did a skin test for chia and pumpkin seeds and he did not react.  

What you need for my version of ginger-garlic pumpkin seed dressing:
1 cup of sprouted pumpkin seeds (I get mine from Whole Foods before reaching bulk bin, but in top dispenser so less scary than if down below.  what would you do, avoid bulk?  do you know of any free of cross-contamination with sesame or tree nuts?)
2-3 cloves of garlic
knob of fresh ginger
1 Tbs. maple syrup
1 Tbs. apple cider vinegar
3 Tbs. lemon juice
3 Tbs. olive oil
3/4-1 cup water
3/4 tsp good quality salt
1/4 tsp fresh ground pepper
a pinch of cayenne

What to do:
Drop garlic and ginger into TM bowl while running at speed 5.  It chops up nicely this way.  Add in pumpkin seeds and turn up dial until the mixture is sand-texture.  Add 3/4 cup of water and blend.  Add in the rest of the ingredients and mix at speed 5-6 for 30 seconds.  Scrape down side of bowl with your silicone spatula.  Add 1/4 cup of water if you want to thin out the dressing. Store in glass container for up to 5 days.  

ready to be assembled

packing lunch for Papi and Big Brother

mixing in dressing and enjoying with mug of bone broth