Leela’s Sweet Corn Chicken Soup

The recipe is so simple and satisfyingly filling with a rotisserie chicken, canned cream corn, and frozen mixed vegetables.

Based on a recipe by Master Chef Sanjeev Kapoor It was delicious and light,

Leela’s Sweet Corn Chicken Soup

Ingredients:

Nutrition facts for 8 servings

1 T corn starch

3 cups cooked chicken (Leela used leftover meat from a rotisserie chicken), meat removed and cut into small pieces

4 cups chicken stock, low sodium

1 (15 oz can) creamed corn

1 (10 oz) bag frozen mixed vegetables

Pinch salt

1/4 t ground white pepper

2 egg whites, beaten with a fork

Leela’s Squid Cucumber Salad

To make preparations for this dish even easier, ask if your fishmonger sells pre-packaged prepared squid. 

Leela’s Squid Cucumber Salad

Nutrition facts are set for four salads

Ingredients:

1 1/2 lb cleaned squid, tubes cut into rings with tentacles left whole

2 T olive oil

3 cloves garlic, minced

8 cups greens, torn

2 cups your choice of fresh herbs - basil, parsley, chives, rosemary, oregano, thyme are all good, or use 2 T dried mixed herbs

1 cucumber, sliced

2 T lemon juice

2 pinches salt

1/2 t ground black pepper, or to taste

Optional: 2 tomatoes, chopped and 1 red pepper, chopped

Directions:

In a pan set over medium heat, sauté the garlic cloves in olive oil.

If you are using the optional tomatoes and red pepper, add them to the sauté pan now.

Stir in the torn greens and sauté for about 20 seconds.

Add the squid and turn the heat to high.

Mix in the herbs and cook approximately 7 minutes or until the squid is tender.

Plate, topped with cucumber slices, and sprinkled with lemon juice, salt, and pepper to taste.

Enjoy!