April showers bring May flowers…

So we have been getting this rain for two days straight now and forecast says the downpour will continue till next week...eek! On top of that, everyone I complain to at work about the annoying rain, seems to reply with “well it’s good for the grass/plants” uh what plants? Clearly they didn't get the “spring has been cancelled” memo plus I’m a condo girl so what do I care about GRASS? If you are in a crummy mood like me fear not, hopefully this recipe will cheer you up. ‘Laksa’ is a traditional spicy curry noodle dish from Malaysia; it’s a cross between curry and noodle soup. So make this comforting Laksa dish, cozy up & chant ‘rain, rain go away’.

'Laksa' Recipe - Serves 4

(Recipe is adapted from Jamie Oliver-my version is candida friendly)

• 1 cup chicken or vegetable broth (I make my own - here is the homemade Chicken Broth recipe)
• 1/2 butternut squash
• 1/2 eggplant
• 1 head of broccoli
• 2 cloves of garlic
• 1 thumb-sized piece of ginger
• 1 fresh red chili
• 1 teaspoon turmeric
• ½ bunch spring onions
• 1 heaped teaspoon almond butter
• 4 dried kaffir lime leaves
• ½ bunch fresh coriander
• 1 tablespoon sesame oil
• 250g medium brown rice noodles
• 400 g of light coconut milk
• 1 lime

-Pour about 800ml of boiling water+chicken broth into a large pan

-Trim the stalk off the squash, roughly chop the 'neck' end (no need to peel)-grate in food processor and add into the boiling stock

-In the processor make the curry paste by adding the peeled garlic/ginger, chili, turmeric, spring onions, almond butter, dried lime leaves, coriander stalks (reserve the leaves for garnish), sesame oil - once paste is formed add in to the broth and add your rice noodles.

-Add the chopped broccoli+eggplant and pour in the coconut milk.

-Bring to boil and taste to adjust seasoning, add lime juice & sprinkle coriander leaves.

Gluten/Yeast free Chicken Broth

Home-made Chicken Broth (No Gluten/Yeast & low sodium)

 3.5 lbs of chicken (legs/wings/bones)

 1 large onion, chopped

 1Tbsp Olive oil

 2 bay leaves

 2 teaspoons of salt

 8 cups of boiling water

• Heat 1 Tbsp of olive oil in a large pot. Add the chopped onions. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a separate bowl.
• Add chicken pieces to the pot, sauté until no longer pink, about 5 minutes. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
• While the chicken pieces are cooking, bring the water to a boil.
• After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, cover and simmer for about 20 minutes.
• Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids.
• Pour into jars and let cool, before putting into the refrigerator. Stock will last a week or so in the refrigerator or frozen for several months.

This recipe comes from The Best Recipe cookbook by Cook's Illustrated.