Pumpkin soup with coconut milk is a Halloween staple at our house. I always feed the girls an early dinner before they head out trick-or-treating.
The menu hasn’t varied in years – toasted pumpkin seeds, witches’ fingers (chicken strips rolled in crushed potato chips), steamed green beans and bloodsucking jellies for dessert.
“I told you once, I told you twice, all seasons of the year are nice for eating chicken soup with rice!” Maurice Sendak
From the moment I first read Maurice Sendak’s Chicken Soup With Rice to Nova, she was after me to make it for her supper.
More often than not, I opted for this Asian-inspired version, that uses the cooking liquid left after making crystal chicken. Continue reading
Stirfries are standard mid-week fare in our house, especially if I have beansprouts to use up. The vegetables vary with the contents of the fridge, but I always like to have carrot, peppers, onion and something green like mange tout, snowpeas or broccoli.
Marinating the beef before stirfrying adds a nice depth of flavour to the dish.
