Soup | Hip Moms Go Green

Thai Fish Stew

GFCF/SF
All ingredients are organic

3T safflower or canola oil
2 inches fresh ginger, peeled and minced or grated
5 cloves garlic, peeled and minced
1 small onion, minced
3/4c brown basmati rice
2 ½ c water
1 ½ lbs Pacific Cod (or whatever firm fish is locally wild caught, and not over-fished. You can check this at www.aquariumofpacific.org. They have a great page that will give you substitutions for fish), cubed
2 14 oz cans lite coconut milk
2t fish sauce
3T red curry paste
2 limes, juiced
¾ c frozen green beans (you can use any frozen veg you like)
Sea salt and pepper
Cayenne pepper to taste for heat
Torn fresh basil leaves
*You can add sweet potato, carrots, green onions; substitute chicken, shrimp, etc. This recipe is super versatile.

Instructions:

1. Heat oil in a large pan or pot. Add curry paste—cook for 5 minutes.
2. Add onion, garlic and ginger—sauté 5 minutes
3. Add rice. Coat with mixture. Add water and fish sauce. Bring to a boil—reduce to simmer for 15 minutes.
4. Add fish and coconut milk. Simmer covered 10 minutes. Remove from heat—add green beans. Keep covered for an additional 5 minutes.
5. Gently stir in lime juice and season to taste with salt and pepper and cayenne if using.
6. Serve in bowls topped with torn basil.

Enjoy!

Miso Bowl with Turkey “Dumplings”

High in protein and rich in vitamins in minerals, a miso bowl is a quick, yet nutritious dinner for your family. Miso provides protein, two B vitamins, vitamin E, vitamin K, tryptophan, choline, dietary fiber, linoleic acid and lecithin. The fermentation process used in making miso removes the possible dietary distress issues some associate with eating soy products.

HMGG note: all ingredients are organic

GFCF

Serves 6

6 cups chicken broth + 2 more for dumplings
2 cloves garlic, minced
½ red bell pepper, minced
2 inch piece of fresh ginger, minced or grated
1 egg, beaten
1 T wheat-free Tamari
1 pound organic chicken breast, ground
¼ C organic Miso paste (any color)
1 bunch Swiss Chard, washed, stems removed, and chopped
2-3 green onions, thinly sliced
Wheat-free Tamari
1 package 100% buckwheat Soba noodles.

Instructions:
1. In a medium sauce pot, bring 2 cups of broth to boil.

2. In a large bowl, combine garlic, bell pepper, ginger, egg, and Tamari. Mix with a fork. Add ground chicken and mix with hands until all ingredients are totally combined. The mixture will be very wet. Make small balls about 2 inches across.

3. Gently place balls into boiling broth. Flip them after 4 minutes if they aren’t covered with the broth. Cook until done, 6-8 minutes.

4. In a large sauce pot, bring 6 cups of chicken broth to a boil; add the miso paste, stirring until it’s dissolved. Add the Swiss Chard.

5. In a separate pot, cook noodles according to package instructions

6. Add dumplings and turn down to simmer. Add Tamari to your taste.

7. Place cooked noodles in a soup bowl. Just before serving, sprinkle green onions on top.

Enjoy!
Kelly Polston
Contributing Author and Chef

Minted Split Pea Soup–GFCF/SF

The mint in this recipe gives a fresh twist on an old standard. Legumes are some of the most nutrient dense foods around and are easy to store since they’re dry and can be kept on hand in the pantry for years—plus they’re available year round! Extremely high in fiber, dried peas also provide two B vitamins and protein.

Serves 6

1.5 pounds organic split peas
1 cup chopped organic carrots
1 cup chopped organic yellow onion
1 cup chopped organic celery
3 cloves organic garlic, chopped
2 quarts organic low sodium chicken broth
1 T organic olive oil
¼ cup organic dried mint (or ½ cup fresh)
Salt and pepper to taste

Rinse the peas in a colander and pick them over, removing any stones you might find.
In a large, heavy sauce pot, heat the olive oil, then add the carrot, onion, celery and garlic; sauté until soft; about 5 minutes.
Add the rinsed peas and mix with all the vegetables.
Add the chicken broth, mint and salt and pepper; bring to a boil. Let the mixture simmer for about an 1 ½, or until the peas break down.
Working in small batches, puree the soup in a blender or food processor, being very careful not to splash yourself with the hot liquid. The soup can hold in the pot for several hours. If it gets too thick, add a bit of chicken broth to thin it out.

Enjoy!
Kelly Polston
Contributing Author and Chef

Texas Chili

Chili is one of my favorite comfort foods. I love it during every season but, it is truly the perfect meal for a cold winter day. This is a recipe that I have enhanced over the years and have taken special care to use raw ingredients. I do use a little Tabasco in my Chili but, that is because I was born in Lafayette, Louisiana and it is just what I do. Most of the Chili mixes, seasonings, or packets available today have unwanted and unnecessary ingredients such as MSG, flours, and preservatives. This recipe is organic, pure spices, easy to prepare, and filled with yummy goodness!

This recipe is GFCFSF.

Hmgg tip – Make note that all of the ingredients listed below are organic.

Texas Chili
2.5 pounds of organic, grass-fed ground beef
3 T. grape seed oil
1 large yellow onion, diced
6 cloves of garlic, chopped
6-7 T. Organic Chili Seasoning (in the jar) I love Simply Organic Brand!
1 T. Cumin
1 T. Oregano
1 t. Celtic Sea Salt
1 t. Tabasco
1 can of diced tomatoes
2 cans of tomato sauce
1 can black beans or chili beans (Westbrae Natural Organic is my favorite)
2 cups filtered water

Instructions:

1. Dice the onion.

2. Chop the garlic and set aside.

3. In a small bowl add the dry spices, mix with a spoon until blended and set aside.

4. Place a large pot on the stove over medium/low heat. Saute the onions in grape seed oil.

5. Add the ground beef and cook until its just barely light brown. This will ensure that you do not over cook your beef as it will have time to thoroughly cook during the simmer.

6. Drain the beef in a strainer and add back to the pot.

7. Add the dry spices from the small bowl and chopped garlic to the pot and mix very well.

8. Add the remaining ingredients (tomatoes, beans, sauce, water, and Tabasco). Stir the Chili very well, bring to a slight boil and reduce to simmer.

9. Simmer the Chili for at least 1 hour stirring occasionally. Taste the Chili before serving. Some brands of chili spices are stronger than others so you may have to add a little more to the pot for perfection.

Serve and enjoy! I love this chili served with Glutino Crackers or organic corn chips.

Nickie

Going Green with Hip Moms Go Green is fun and attainable. We're dedicated to empowering you to simultaneously effect a healthful difference in the lives of your children and planet. Whether you're looking for tips on how to make your existing home green, want to identify creative ways to share environmental and social responsibility with your little ones, or incorporate nutrient-dense foods into your family's diet in a delicious way, HipMomsGoGreen is your ultimate resource. We bring all of your favorite eco-topics and products to the table to make going green part of your everyday life.

Thai Fish Stew

Miso Bowl with Turkey “Dumplings”

Minted Split Pea Soup–GFCF/SF

Texas Chili

Instructions:

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