Recipe for Scrummy, Satisfying Salad in a Soup bowl

20130109-213230.jpgThis is something I created last year, when my small veg patch was rampant with rainbow and Swiss chard and not much else.

I have just made it again – this time with a turkey slant rather than chicken, because…yes I am still using leftovers from the Christmas feasting, and the stock I made to squeeze the last bits of goodness from bird is gorgeous!

It is a really easy, low glycemic, hot, wet, satisfying salad in a bowl. Don’t worry about being too specific with the ingredients. You have permission to play with it.

Ingredients

  • Quality clear, chicken or turkey stock (made from boiling up bones left over from a roast… Do Not blend as this will make it cloudy and it is more fun to see what you are eating if the stock is clear)
  • About 2 handfuls of the same meat (either from a leftover leg, or the meat from the bones after you make the stock) cut up into small pieces.
  • 1 large clove of garlic, crushed, and chopped small
  • 1 small red chili, deseeded and chopped up small
  • 1cm chunk fresh ginger, peeled and chopped up small.
  • 1 medium or large white onion, cut in half and very thinly sliced
  • 1 red onion cut in half and very thinly sliced
  • 1 stick celery, cut into 5cm chunks and then sliced long ways very thin to make matchsticks
  • Small amount of red or orange or yellow pepper, very thinly slice
  • 2 large handfuls of fresh chard, Swiss or rainbow or whatever. Spinach is good to. Washed and leaves chopped long and very thin. Stalks can be included, but chop them to match the celery.

What I did
Gently heat some olive oil in a good sized saucepan.
As it is warming, add in the chopped garlic, chili and ginger. Fry for about 2 mins. Don’t let them burn.
Then add the sliced celery and onions (and peppers if you are using). Give it all a good stir and put the lid on to let them soften a bit (but not too much) about 3 mins should do it.

Then add the turkey stock to cover all the veggies with room to spare.
Add the chopped meat too.
Heat it gently until the stock is simmering.
Get everything ready for serving, bowls, spoons and any bread if you are not bothered about the GI.
Then add in the shredded chard and spinach and allow to cook for about 1-2 mins.

Serve and enjoy!!

I hope it goes down as well for you as it does in my house. Let me know…

Extra Thoughts
You can add some thin rice noodles in for the last 3 mins if you want to make this a more substantial main meal. This will increase the GI, as will having it with bread on the side. It is really nutritious and yummy enough without, and a great meal for anyone doing the Detox or Trim down programs.