Thursday, June 28, 2012

Chicken Noodless Soup

I had no idea what I was getting into with this!  My daughter requested chicken noodle soup for dinner so I figured I'd give it a go.  This made a HUGE batch! I froze half of it and still have a ridiculous amount of leftovers in the fridge. It was delicious though!

Chicken Noodless Soup

1 Whole Roaster Chicken (about 6lbs. with giblets removed)
6 Carrots
2 Celery Stalks
2 Medium Yellow Onions
1 Cup Broccoli Florets
6 Cloves of Garlic
1 Tbsp. Salt
1.5 Tsp. Dried Dill
1 Tbsp. Olive Oil
1 Can (14 oz.) Diced Tomatoes, drained
1/2 Tsp. Black Pepper

1. Peel 3 of your carrots and cut them into 3 pieces.  Trim and cut your celery stalks into 3 pieces as well. Peel and quarter one of your onions. Peel your garlic and cut 3 of the cloves in half. 
2. Place your whole chicken in a large stock pot along with all the veggies you just prepped (including just the halved garlic cloves). Add about 2.5 quarts of cold water to the pot, or enough to just about cover the chicken.
3. Stir in 1 teaspoon of salt and 1 teaspoon of dill.
4. Bring to a boil over high heat and then reduce the heat and simmer for about an hour and a half. There may be some fat that forms on the top so just check it periodically and skim it off. 
5. While that's going, you can prep the rest of your veggies.  Cut up your carrots, dice up the onion, cut your broccoli into bite-sized pieces and slice your garlic.  I have this fancy  Pampered Chef garlic slicer that is awesome and slices it pretty thin.  If you don't have that or the patience to slice it, minced garlic works too!
6. Once your chicken is done simmering, carefully remove it and place it into a large bowl so that it can cool a bit.  We'll be shredding it into this bowl so make sure it's big enough.
7. Strain the broth into another large bowl and get rid of your soggy veggies.
8. When your chicken is cool enough to handle, remove the meat from the bones.  You can trash the skin and bones. I just shredded the chicken by hand into bite-sized pieces, but you can chop it up too.  Whatever's easier for you.
9. Heat your olive oil in your stock pot and then add your chopped carrots, onions and broccoli.  Let them cook for about 5 minutes and then add your sliced garlic. After about 2 minutes, add your remaining 2 teaspoons of salt and 1/2 teaspoon of dried dill. You can add your drained diced tomatoes and black pepper too. 
10. Once those veggies are all mixed, add your broth back to the pot and bring it to a simmer. About 10 minutes or until your veggies are tender. 
11. Once your soup simmers add the chicken back in.  Let it cook another couple minutes and serve!

Enjoy!!


Banana Pumpkin Muffins


Banana Pumpkin Muffins

1/2 Cup Pumpkin Puree
1/2 Cup Smashed Ripe Banana1.5 Tbsp. Coconut Milk4 Eggs1 Tsp. Vanilla Extract1 Tbsp. Creamed Raw Honey1/2 Tsp. Salt1/4 Tsp. Baking Soda1 Tbsp. Pumpkin Pie Spice1/2 Cup Coconut Flour
1.  Preheat oven to 350 degrees and line your cupcake pan. I use silicone liners.2.  In a medium bowl combine your pumpkin, banana, coconut milk, eggs, vanilla extract and honey.3.  In a separate bowl, sift together the remaining dry ingredients. 4.  Slowly combine the dry ingredients into the wet until your batter is formed.5.  Spoon your batter into your lined cupcake pan and bake for 30-35 minutes. Check them at 30 minutes.  If a toothpick comes out clean, they're done!
Enjoy! 











Tuesday, June 19, 2012

Green Chile Sausage Burgers


Green Chile Sausage Burgers

1 lb. Ground Beef
12 oz. Pork Sausage
4 oz. Diced Green Chiles
1 Tsp. EVOO
2 Tsp. Dried Minced Onion (you can use fresh onion too)
1 Tsp. Garlic Powder
1 Tsp. Paprika

1. Heat a large grilling pan over medium-high heat.  You can use a grill too, if you prefer.
2. In a large bowl, combine all of your ingredients until well mixed.  I just used my hands. 
3. Form your patties, squishing down the centers a bit so the edges are a little raised.
4. Place the patties into your heated pan and cook until the edges start to look cooked, then flip.  I like to let them go a little longer on the first side to get that nice char. Let them go until your desired level of doneness. 
5. Serve with your favorite burger toppings.
6. Enjoy!

Sunday, June 17, 2012

Paleo Pumpkin Pie Pancakes w/ Blueberries



Paleo Pumpkin Pie Pancakes w/ Blueberries


1/4 Cup Coconut Flour
1/4 Tsp. Baking Soda
1/4 Tsp. Ground Cloves
1/4 Tsp. Ground Ginger
1/4 Tsp. Salt
1/2 Tsp. Nutmeg
1/2 Tsp. Cinnamon
1/4 Cup Pumpkin Puree
3 Eggs
1 Tbsp. Coconut Milk
1 Tbsp. Coconut Oil, melted
1/2 Tsp. Apple Cider Vinegar
1 Tbsp. Creamed Raw Honey
1/2 Cup Fresh Blueberries

1.  Preheat your griddle or pan.
2.  In a small bowl, combine the dry ingredients (coconut flour, baking soda, cloves, ginger, salt, nutmeg and cinnamon).
3.  In a medium bowl mix together the pumpkin, eggs, coconut milk, coconut oil, vinegar and honey.
4. Pour the dry ingredients into the wet ingredient bowl and mix together until well combined.
5. Fold in your blueberries.
6.  Spoon (I used and ice cream scooper) your mixture onto your hot pan. I greased mine with grass fed butter since I was using a griddle and it was a large surface, but you can use coconut oil as well.  The mixture isn't runny so you can kind of mold/shape the pancake once you drop it on the griddle.
7.  Let them cook until they look like the sides are set and then flip.  They take a bit. About 8 minutes or so on each side.
8. Enjoy!!