I know many of my American friends will be gathering together on Sunday to watch the Super Bowl. And alongside many of them will be an estimated 11.2 millions pounds (in weight) of potato crisps/chips!
If, like me, you prefer to indulge in a healthier big-game meal or snack then consider a few of the recipes on this website. There’s a great recipe for a pizza Chicken and Basil Pizza; a fabulously healthy dip Pea and Tomato Dip…great with vegetable crudites or the slider recipes in my ‘Return 2 Slender…Second Helpings’ book; and a sizzling chip or roast vegetable dish that knocks the socks off traditional fries Roast Swede/Rutabaga Chips. Simply type the recipe title into the search bar to go straight to the recipe. Certainly a lot more simple than predicting the outcome….will it go to the Baltimore Ravens or the San Francisco 49ers?
As for me I shall be preparing a fabulous super bowlful of soup! This chicken one has all the classic Thai flavours of lemongrass, lime and coconut and is a meal in itself. Don’t be put off by the long list of ingredients…the result is well worth the effort.
For the early soft and pureed stage of eating (what I call the Amber stage) this soup can be processed in a blender before serving.
THAI COCONUT CHICKEN SOUP WITH PEAS AND BEANS
2 lemon grass stalks
1 litre/41/4 cups low-fat chicken stock/bouillon
2 tbsp coarsely chopped fresh ginger
1 Kaffir lime leaves or 2 tbsp coarsely chopped lime zest
6 finely sliced shallots
4 skinless and boneless chicken thighs
3 tbsp Nam Pla fish sauce
4 tbsp lime juice
2 red chillies, deseeded and finely sliced
1 tbsp Splenda granulated sweetener
1 tbsp Thai red curry paste
400g/14 oz can reduced-fat coconut milk
100g/4 oz fine green beans, cut into bite-sized pieces
100g/4oz shelled fresh or frozen peas
small handful fresh Thai or ordinary basil leaves, chopped
1. Remove the tough outer layers of the lemon grass stalks and slice into 5 cm/2 inch strips, crushing lightly with the blade of a heavy knife.
2. Put the chicken stock/bouillon in a pan and bring to the boil. Add the ginger, lemon grass, lime leaves or zest and half the shallots. Reduce the heat, cover and simmer for 1 hour.
3. Strain the stock through a sieve and return to the pan.
4. Cut the chicken into bite-sized chunks and add to the strained stock/bouillon with the fish sauce, lime juice, chillies, Splenda, red curry paste, coconut milk and remaining shallots. Bring to the boil, reduce the heat and simmer for 5 minutes.
5. Add the green beans and peas and simmer for a further 5-10 minutes or until the vegetables are tender and the chicken is cooked. Serve at once, garnished with the basil leaves.
WLS PORTION: 1/2
* suitable for freezing
Image courtesy of British Peas and Beans