So every now and then, I'd ask myself what should I cook? Especially should I want something with less oil and salt? That's when I began experimenting and fooling around :)
This was my packed lunch a couple of weeks back. It was a part of my #LunchboxMonday challenge from Jewelpie.
|A bowl of soup and some chicken meatballs. Yums?|
Some of my friends had asked me for the recipe, and me being horrifyingly lazy, took quite a while to write up this recipe to post it out (cause I generally whip something up spontaneously without much thought about following recipe instructions or writing anything down lol). So here you go. Enjoy :)
Oil-free chicken meatballs
- 200g minced chicken
- ½ carrot, finely diced
- ½ onion, finely diced
- 2 bird’s eye chilli, finely diced
- ½ teaspoon ground flax seeds
- ¼ teaspoon paprika powder
- 1 egg
- 1 ½ tablespoon oats (I used organic rolled oats, but instant oats are fine too)
- 5-7 leaves of fresh rosemary, finely chopped
- Salt & pepper for taste
- ½ cube of chicken stock
- 1 liter water
- Bring the water to a boil in a saucepan & add in the chicken stock. Swill the concoction occasionally to ensure that the stock is fully dissolved in the water. This will be the light broth to cook the meatballs.
- Combine the rest of the ingredients in a bowl and mix well.
- Using a spoon (or a melon scoop if you have any), scoop the mixture and make it as round as you can before gently lowering it into the boiling pan.
- *Protip* wet your utensil before each scoop to make it easier to pick up the mixture without too much hassle.
- Depending on the size of the chicken balls, allow it to cook for about 2-3 minutes before scooping them out into a bowl.
- And you’re done! Garnish your bowl of chicken meatballs with your favourite side salad and seasonings to complete the look.
Tomato “minestrone” soup
- 1 stalk of celery, sliced
- 1 carrot, sliced
- 1 large yellow onion, sliced
- 1 russet potato, cubed
- 1 can of stewed tomatoes
- 2 bay leaves
- ¼ tsp dry basil (optional)
- Salt & pepper to taste
- 1 liter water
- 1 tbsp olive oil
- Sauté cubed potatoes on a saucepan with a tablespoon of olive oil. This is to ensure that the potatoes will not crumble easily when added into the soup later.
- Add water into a pot and bring it to a boil. Add the rest of the ingredients and cook it on high heat for about 10 minutes before reducing the flames to medium heat.
- Continue to let it simmer for approximately 15 minutes, stirring occasionally.
- Remove bay leaves. Your pot of soup is now ready to be served! :)