Nourishing MomsGiving Recipes
No Liquid Soup
Now, I know what you might be thinking. “How can a soup have no liquid and still be a soup?”
That's a valid question, and an intentional one too.
Although this recipe is called a “No Liquid Soup,” that doesn't mean there's no liquid involved. What makes this soup different is that there's no added water or broth of any kind. All the broth comes directly from the vegetables and chicken.
As the ingredients simmer over low heat, they slowly release their natural juices and flavours, creating a broth of their own.
The majority of this recipe is hands-off, so there's no need to stand in the kitchen and babysit dinner. You can also make this soup in a slow cooker or Crock-Pot on a low heat setting.
I tend to season with a heavy hand, so feel free to adjust the seasoning to your preferences and use the ingredients you have available.
Fish en Papillote
This recipe was inspired by a West Indian/Caribbean dish called Escovitch. Escovitch is traditionally made with whole fried snapper paired with a quick pickle of vegetables like onions, carrots and bell peppers.
En Papillote is a French term meaning “in paper” and was one of the cooking techniques I learned from my chef while studying culinary arts. It was actually the method I chose for my final exam in college. This technique involves wrapping seasoned fish in parchment paper and baking it in the oven. Since the fish is encased in parchment, it essentially steams in its own juices, locking in moisture and flavour.
Escovitch is one of my favourite dishes, so it only felt right to combine it with one of my favourite cooking techniques.
This recipe requires minimal prep while delivering plenty of flavour. Once again, feel free to season according to your preferences or use the suggested amounts I've provided in the recipe.
I've also included a diagram showing two ways to fold the parchment paper or foil to help lock in moisture.
Garlic Soy Greens
This is a side dish that I make for the moms and families I serve. It's quick, simple, doesn't require a ton of ingredients, and it's one of the easiest ways to get more greens into your diet.
I personally make this dish at home when I raid my fridge and find a bunch of leafy greens without an intentional purpose for a meal.
There are plenty of substitutions you can make within this recipe and still end up with an easy, flavourful side dish. You can swap the soy sauce for liquid aminos or coconut aminos, substitute the maple syrup with honey or regular granulated sugar, or use apple cider vinegar in place of rice vinegar.
I personally love using Swiss chard or spinach for this recipe, but once again, I encourage you to use what you have on hand.
It's truly a great balance of sweet, salty, and tangy flavours.