Chocolate Drops/Chocolate Haystacks
Dumpling Sauce
London Fog
Korean Salad Dressing
Tomato and Corn Soup
I don’t know if it’s that this soup is the best, but it was the best for me at the time. My friend, now one of my best friends, brought me this when I had my first child, Sophia. I was alone in a new city we had just moved to Sydney from Hong Kong. I had no family or hadn’t even established any real relationships.
There was a knock at the door and this stunning woman brought me 2 kinds of soup (this was one of them) and fresh bread. I’ve never forgotten the taste, the feelings I had. Amazing how a simple container of soup and fresh bread from a stranger could result in one of the closest friends I have. Food always makes a way.
Thank you, Jane Kennedy for seeing me, my need for friendship and food and for knocking on my door all those years ago.
Necessary details
Cooking time 1 hour (I like to give soup time to mature, to blend together and create a dance or richness, boldness and flavour. You could cook this all day!). 1 big stock pot.
Ingredients
1 big can of chopped tomatoes or if you want to use fresh use about 6 – 8 large tomatoes.
1.5 cups frozen corn
1 cup of cream corn (not necessary but adds to the thickness. I prefer a more watery soup for this so don’t add it. If I do add cream corn I like to make my own but you can opt for a can if you in a rush).
½ jar of tomato paste
1-2 cloves minced garlic (remember we like garlic so I always add more)
2 tsp chilli powder (you can adjust this as the soup matures. If you want more chilli then don’t hesitate)
1.5 -2 cups of chicken stock
1 large onion chopped
Salt and pepper to taste
Method
Saute onion and garlic in your stock pot.
Add your garlic, chilli powder, salt and pepper.
Let the onions grab onto the seasoning and sweat a little.
Add your stock, tomatoes and paste and bring to a rolling boil.
Add your corn and turn the heat down and let it simmer.
If you choose to add the creamed corn do so now but keep stirring so it doesn’t stick to the bottom of your pan.
Serve with crusty bread on a chilly winter day or around the fire pit. This is soul food.
Paleo Coconut Lime Prawns
Algamja-jorim (Braised Baby Potatoes)
Cabbage Rolls
Cabbage Rolls might be one of my all-time favourite foods. Call it comfort food or a one plate meal, there is nothing like a good cabbage roll!
I’m SO grateful to all the big-busted grandma’s who filled trays of cabbage rolls at every community dinner I had the opportunity to experience as a child.
These tasty sensations could be one of the main contributors to my love of food and gathering people.
Necessary details
Preheat oven to 175 degrees. Cooking time 3 hours. Pan Size 9x13. Serves 4-6.
Ingredients
FILLING
1/3 chopped
1/3 cup chopped celery
1 cup cooked rice
1 kilo ground meat – if you can a mixture of pork mince and beef (preferably grass fed). If not, one or the other will do.
½ cup ketchup
1 ½ Tbsp Worcestershire sauce
Salt & pepper to taste
½ tsp allspice
½ tsp paprika
1 whole garlic crushed
1 head of cabbage
SAUCE
1 jar pasatta
1 can chopped tomatoes
¼ tsp allspice
¼ tsp basil (not necessary)
1 tsp Worcestershire sauce
1 clove crushed garlic
1/3 chopped
1/3 cup chopped celery
1 cup cooked rice
1 kilo ground meat – if you can a mixture of pork mince and beef (preferably grass fed). If not, one or the other will do.
½ cup ketchup
1 ½ Tbsp Worcestershire sauce
Salt & pepper to taste
½ tsp allspice
½ tsp paprika
1 whole garlic crushed
Method
Mix filling ingredients together.
Soften cabbage by boiling until the leaves can be stuffed and rolled up without breaking. Alternatively, you can freeze the cabbage ahead of time and take out of the freezer to thaw 24 hours before you want to make the cabbage rolls.
Use torn leave to line bottom of pan and to cover cabbage rolls to help prevent burning.
Put a spoonful or 2 of filling on each leave and roll, poke the sides of the cabbage into the centre so the cabbage looks like a pillow or a Vietnamese rice paper roll.
Stack in the roasting pan.
Mix together the sauce ingredients and cover over the cabbage rolls.
Cover with aluminium foil and roast.
Take the aluminium foil off in the last 20mins.
Make sure you don’t over roast.
These are good as leftovers, heated up in the microwave. Perfect quick snacks or as a main meal.
7-Layer Retro Dip
Apple Crumble
Strawberry Spinach Salad
Ingredients
1 cup fresh strawberries sliced
bunch of spinach washed thoroughly
3 tbsp Balsamic vinegar
olive oil
Strawberry Balsamic Vinaigrette
2 tbsp. olive oil
3 tbsp. balsamic vinegar (from the strawberries)
¼ tsp. crushed garlic
¼ tsp. dried oregano
Salt and pepper to taste.
Method
1. In a bowl place strawberries and balsamic vinegar, allow marinating for about 15 minutes.
2. Wash spinach thoroughly.
3. Drain the vinegar from the strawberries and use this vinegar to make your vinaigrette.
4. Toss the strawberries and spinach and the vinaigrette and serve. Save a little dressing for another day.
Green Breakfast Drink
Dr. Oz shares one of his favourite recipes. Jumpstart your mornings with this high-fibre, low-calorie breakfast drink. Make the breakfast drink that Dr Oz swears by! This "green drink" is high in fibre, low-calorie and rich in vitamins.
Ingredients
2 cups spinach
2 cups cucumber
1 head of celery
1/2 inch or teaspoon ginger root
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon
Method
Combine all ingredients in a blender. This makes approximately 28-30 ounces or 3-4 servings.
Fajitas
Ever found yourself sitting looking at your dinner ingredients and just not motivated to make the normal staple? Tonight was one of those nights for me.
I had bought a couple of packages of chicken breasts for stir fry and with these, I usually turn them into a tasty lunchtime chicken salad.
Back to my dinner dilemma tonight. As I stood staring blankly into my fridge, searching for something to jump out at me, some motivation and something that would accompany my chicken that would satisfy my family.
With the weather being unseasonally warm today I didn't want anything to heavy or labour intensive. As I scanned the contents of the refrigerator I found myself wishing that I had picked up an Old El Paso fajita/burrito/taco box. You know the one, it contains everything you need to create a taste of Mexico in your own home. Of course, you need the lettuce, cheese and sour cream but other than that the box provides the taste.
I decided to create my own seasoning and make a Fajita that I knew my family would love. I jumped online and found a recipe on Jamie Oliver's site.
It was Jamie's 'Chicken Fajita's with homemade Guacamole and Salsa'. I quickly scanned the spices that he used and read about his guacamole and decided to take a few elements of his recipe and make my own.\
Ingredients
Coconut Oil
400 Gr Chicken (preferably breast prepared for stir fry)
1/2 onion thinly sliced (could be white or red whatever your preference)
1 Capsicum (red, yellow, orange your preference)
1 Avocado
3 Tbsp Plain Yoghurt
3 small tomatoes (or 1 large)
1/4 chopped red onion
1 lime
Lettuce
Shredded Cheese
Fajita Spice
Cayenne Pepper
Smoked Paprika
Chipotle Chili Pepper
Ground Cumin
Method
Turn on your oven on so you can be prepared to warm your Fajita/Burrito/Taco wraps.
Melt coconut oil in a pan.
Add thinly sliced onion and saute for approx 1min.
Add Fajita Spice (now this is to taste. Mine was approx 1/4 tsp Smoked Paprika, 1/4 tsp Cayenne Pepper, 1 tsp Chipotle Chili Pepper, 1/2-1 tsp Cumin) and just make it your own.
Add your Capsicum and then drizzle half of the lime over the onion/spice mix. You know your families tastes so play around a little. You might need to add a little more coconut oil, you don't want the onion + spices to get dry.
Sauté for 30sec - 1min and then add your chicken. Because you are using coconut oil you can heat at a higher heat than normal so turn up your flame/element so the chicken sizzles when it hits the pan. Cook well on both sides but try not to 'overcook'. Approx 1min/side then turn the heat down and let it sit and soak up all the flavour of the pan. Scrape the pan and get the onions mixed well with everything.
While the chicken is resting on the warm pan smash your avocado in a bowl and add your 4 Tbsp on PLAIN yoghurt and mix.
Then, chop your tomatoes, place in a bowl, chop your red onions and add to the tomatoes, squeeze the other half of the lime over this mixture, stir and sprinkle a teenie tiny bit of salt over the mixture (this will draw flavours out).
Now, take your warm wraps out of the oven. Spread with the Avocado/Yoghurt mixture.
Take a piece of chicken out of the pan and slice it. Place it on top of the Avocado/Yoghurt and then add your Tomato Salsa, Lettuce and Cheese.
Wrap, serve and enjoy! Next up I'll learn to make the Tortilla... I hope :)
Note: When you sauté the chicken, you could marinate all of this beforehand which is what I will probably do next time. I would just keep a bit of your spice mixture to cook with the onions because spices are always best when cooked in combination with the onions (not sure why but it is yum!)
Turkey Salad
Okay, friends, it's time to share another recipe with everyone. As many of you know (at least those who follow me on Instagram and Facebook) I love to post pictures of the food we eat. I know many people post pics of food for whatever reason and I'm not entirely sure what my reasoning is, however, I love doing it.
If I were to think about it, I think I like to post pictures because I like to show how easy it is to eat well. Not only eating well but because I love cooking, I like showing how easy it can be and how affordable it is. Also, many of you know that I am passionate about bringing family and friends together and what better way than through healthy food solutions that satisfy any palate.
So, after posting a picture of our GetRealLivelunch today I am now sharing the intimate details of this scrumptious lunch. It took all of 20mins to make (from prep to mouth and that included all the washing and chopping plus the Turkey cooking) now that's achievable.
Ingredients
Spinach - The amount will depend on how many will be eating so eyeball this
Napa Cabbage - Also known as Chinese Cabbage I would suggest half a bunch chopped small
1 Red Capsicum (Red Pepper) - Seeded and chopped
1 Orange - Peeled and chopped
Red Onion - Put as much in as you would like
(Note: This is all I added today but make it your own and add more capsicum, celery, avocado, strawberries, blue cheese, whatever you want just have fun)
Dressing
3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
1 clove garlic, crushed or to taste
1/2 teaspoon dried oregano
2 teaspoons Dijon mustard
1 pinch freshly ground black pepper
Turkey Breasts
Place them in a bowl and splash some olive oil on & add what I like to call the 'Chili Lime Rub'. Note: Amounts will depend on how much you want to make. This is a combo of:
Smoked Paprika
Cayenne Pepper
Garlic
Lime/Lemon Juice
Crushed Red Peppers (the dried ones you put on Pizza to spice it up)
Sprinkle of Sea Salt (keep this limited we don't want too much salt in anything)
Method
Put your Turkey Breasts in a bowl and drizzle with olive oil.
Combine your spices separately then pour over Turkey mixing well.
Make sure all of the turkey is covered.
Let it sit for 5 mins to absorb the flavours.
Place Turkey in a hot skillet (fry pan) on high heat and sear all sides.
Lower your heat slightly and let the turkey cook for 2-3mins each side.
Make sure it's cooked through before serving.
Mix all your salad ingredients together and use your clean hands to fully toss everything.
Pour dressing over and mix with hands or tongs (don't be afraid to massage your salad and make sure everything is mixed well)
Plate your salad making sure each plate gets something of everything.
Slice your turkey breast (I do it on an angle just because it looks nicer) and place it on top of the salad and serve.
This is seriously Yumm-o. You can substitute with chicken of course or even fish. Very tasty so go ahead and make it and invite someone to share… Everything tastes better when it's shared.
Cinnamon Rolls
This recipe is a true treat from my dear friend Darlene, who known across the globe as a mother, wife, teacher, singer, songwriter and worship leader extraordinaire. Darlene is all of these things and in addition, is an absolute whiz in the kitchen. Her home is always filled with the sweet aroma of family, friends and food.
Something is always cooking, whether it be a warm cup of coffee (at the ready) when you arrive or these delectable cinnamon buns... a recipe that was passed down from friend, Wendy Treat (thanks Wendy!).
These buns definitely fall into the category of 'sometimes foods'. They are so good you will want to keep them in the 'sometimes' category because they truly are a treat and if you can master them (I’m trying!) your family and friends will have a special memory of moments spent with you in your home. Make sure you invite someone over, food always tastes better when it's shared. Also, these are a great 'after school' treat for the kids. Why not let your kids invite their friends around for an afternoon cinnamon treat.Now go and enjoy!
Ingredients
1 packet yeast
¼ cup warm water
¾ cup warm milk
¼ cup sugar
1 teasp salt
1 egg
¼ cup butter (soft)
3 ½ cups plain flour
Method
Mix yeast and sugar
Add warm water
Wait...let yeast work...make sure it sits for 5 minutes
Add half the flour
Add salt
MIX...
Add butter, eggs, milk, and the rest of the flour
Knead for at least ten minutes. Do it by hand if you can...good for the soul! Make sure it's not too wet, not too dry...
Put this in a bowl that allows for the dough to rise DOUBLE. Pre-heat your oven to 200-250 degrees Celsius, then turn off. Place a wet towel over the dough and let it rise for 45 - 60 mins.
32 Likes, 8 Comments - Susan Sohn (@susanjsohn) on Instagram: "Attempting to master another family recipe at #CasaDeSohn. Not there yet but close."
Spicy Lentils
Here is one of our favourite recipes…You will love this as will your kids (if you have). This recipe is regularly requested by my kids, friends and family members.
Ingredients
1 tablespoon olive oil
1 large brown onion, chopped
1 clove of garlic, crushed
1 tablespoon Madras curry paste
1 teaspoon cumin seeds
1 cup red lentils, rinsed and drained
400g can diced tomatoes
2 cups(375mls) chicken stock
2 tablespoons chopped fresh coriander leaves
Method
1. Heat oil in a large saucepan; cook onion and garlic, stirring until onion is soft.
2. Add paste and seeds; cook, stirring until fragrant.
3. Stir in lentils, undrained chopped tomatoes, stock and coriander; simmer, covered, stirring occasionally, about 25 minutes or until lentils are tender and most of the liquid is absorbed.
Italian-Style Meatloaf
Ingredients
2 lbs. Ground Turkey
1 lbs. Ground Turkey Sausage
3 eggs
4 cloves garlic (chopped)
½ cup sundried tomatoes (chopped)
½ cup fresh basil (chopped)
2 tbsp fresh oregano (chopped)
1 cup bread or cracker crumbs
1 tsp each salt and pepper
Method
Pre-heat oven to 375ºF.
In a large mixing bowl, combine all ingredients mix well.
Put into a pan and shape into a loaf. Bake approximately 1 hour or until done.
Remove from pan or drain juices from the pan and serve.
Grate with Garlic Mashed Potatoes.
Hainan Chicken Rice
293 Likes, 15 Comments - Susan Sohn (@susanjsohn) on Instagram: "Dinner at #CasaDeSohn. This is one of our family favourites - Hainan Chicken Rice. Link in bio for..."
Plate up!
Okay friends, it’s time to revisit a Sohn family favourite dinner which is approved by family and guests and I’m pretty sure you will love it. Anyone I have made this meal for always asks about for the recipe and comes back for more. This dish is super easy to make and promises to please every palate, from young to old. It is perfect on a chilly, rainy day or as a light option on a hot day. Whatever the weather it promises to delight the palate and soothe the soul.
It is definitely one of the Sohn Family Soul foods.
Ingredients
Chicken – You can either use 4 Organic Chicken breasts or the chicken strips that are prepared for stir fry (cuts down on your prep time. You might need to cut them in half as I do to make them bite-size pieces). The trick with the chicken is to keep it moist.
3 cups Chicken Stock
2 cloves chopped Garlic
Green Onions/Shallots
1 Full knob of Ginger
Olive Oil
Salt
Sauce ingredients
Approx 10 Green onions finely chopped and placed in a bowl.
1 good sized knob of ginger peeled and grated and mixed with onion (you may use the entire ginger root)
1-1.5 cups Olive Oil
Salt to taste
Mix all together and set aside in individual sauce dishes or in one dish for the table with a spoon for distribution.
Method
Chicken
If you choose to poach your chicken, place the breasts or strips in the chicken stock and let it poach slowly (remember you want to make sure you don’t dry the chicken out).
Once Chicken is poached place it on a serving plate. If you want to dress the meal up serve the chicken on a bed of lettuce. Alternatively, you can plate each meal as per photo. If you’ve poached, reserve the stock and give each person a bowl of soup (the stock….it’s so yummy).
Rice (This is important)
Cook your rice in Chicken Stock (follow your usual rice cooking directions and just use broth instead of plain water). So tasty, you’ll love your rice cooked this way.
Veggies
Our family loves Baby Bok Choy. I have made this as a simple stir fry it in a little olive oil and a lot of garlic (we’re a garlic family – don’t be scared it’s really good for your health and if everyone eats it no one can tell anyone has the dreaded ’garlic breath’). Or, recently I have been blanching the Bok Choy in the broth which adds flavour to the broth and keeps the dish less oily which some prefer.
To Serve
Typically I will put the Chicken and Veggies on a big platter in the middle of the table. I then use a rice bowl for the rice and an Asian soup bowl for the soup. However, in the picture above I kept things simple and used a white dinner plate. Created the rice block by using a square sauce dish and inverting the rice onto the plate. placed the chicken near the rice then drizzled the sauce over. The soup was in a Korean teacup (easy to drink and dip your veggies in. Next time I would opt for a rice bowl, easier for dipping and still drinkable). Lastly, after blanching the veggies I simply cut them in 3 and piled them on the plate to add a dimension to the dish.
Angry Mussels in White Wine
This post and recipe comes from my eldest brother, Robert. He is an incredible cook and those who know him and who have had the opportunity to sit at his table and enjoy some of the incredible morsels he has created, know exactly what I'm talking about…If you'd like to check some of his food out visit 'Taylor Made Supper Club'. Needless to say, after tasting his Mussels and having the pleasure of enjoying them more than once I simply had to have the recipe to share…I hope you enjoy…Thank you for sharing Robert.
Ingredients
1lb mussels
1 cup dry white wine
1″ thick slab of bacon, diced (or equivalent in sliced bacon)
1/2 red onion
3 green onions
1 seranno chili or a good pinch of crushed red pepper
some good crusty bread
Method
Get your bacon in a good pan and render it down.
Once rendered, remove it and place it on a paper towel.
Use the smokey rendered fat and sauté some aromatics (garlic, red onions and the whites of some scallions/green onion).
Once the flavours start to saturate, add some crushed red pepper flakes and a little bit of cayenne to spice it up.
Now, turn up the heat, toss your mussels in and a good glut of dry white wine.
Pop the lid on and simmer for about 5 minutes.
Then, remove to a bowl, toss in the bacon, top with green onion tops and get out your crusty bread to dip in and enjoy all the juices that have developed.
The liquid that cooks out of the mussels mixed with the wine, bacon, chilis and all that other good stuff makes for some seriously awesome flavour.
Use the method above or, keep it simple and just sauté, steam and eat. Way too easy.
