Beef shank soup
Can you guys help me figure out how to make my soup have flavor despite a ridiculous number of food sensitivities? Here's what either I or my daughter can't have:
all nuts and seeds (i.e. no sesame oil or seeds; no coconut milk)
any kind of squash or high-carb vegetable (following an anti-candida diet, doctors orders)
We can have herbs and some spices and apple cider vinegar and ginger. I'm usually pretty good at coming up with tasty dishes despite all of these limitations, but I'm a little stumped right now. Any ideas for these shanks I just braised? Indian spices maybe? Thanks!
You may want to experiment with asafoetida. Don't let the initial scent put you off. Once it has mellowed in the dish it adds a sauteed onionish flavor.
Lovage is a helpful herb. It adds a celery flavor to food. A friend of mine says it is easy to grow. Hers passes her in height each year (she's 4'10" but still)! You can use it fresh or dried.
Just a clarification to help with the community brainstorming:
Alliums: onions, leeks, garlic, chives, scallions
Nightshades: a huge and diverse family of potatoes and their relatives. Includes potatoes, peppers, eggplant, tomatoes, tomatillos . Less obvious ones are goji berries and ground cherries. Paprika is from peppers in this family. Ground black pepper is from a different family.
Sweet potatoes and yams are not nightshades!
Might suggest Vietnamese flavors.....fish sauce, lemongrass, roasted ginger, star anise, cinnamon, rock sugar, and lime juice. Kind of a variation that I think ipse inspired. Plus I have been intensely craving pho in some chilly weather! :)
Rice noodles could be added to the broth, as well as fresh cilantro and holy basil. This recipe is my favorite one as a starting place, though it clearly has some unallowable ingredients in the original like onions and scallions: http://www.vietworldkitchen.com/blog/...