Tuesday, October 10, 2017
Sunday, October 8, 2017
Saturday, October 7, 2017
Thursday, October 5, 2017
Turned out pretty well.
Nytimes recipe for this. I used beets too which wasn't great since the beets needed longer to cook. Parboil, then toss with flour and roast. Add garlic and sage and butter.
Served with steaks and corn and something else.
Friday, September 29, 2017
1 pound of organic, free-range chicken breasts
6 cups of chicken bone broth, divided
1 heaping TB of unrefined coconut or avocado oil
1/2 of a medium sweet yellow onion, diced
3 to 4 cloves of garlic, minced
1-inch piece of fresh ginger, grated
4 whole carrots, peeled and sliced
4 stalks of celery, chopped
1 medium head of green cabbage, shredded
1 medium zucchini, chopped
1 TB dried thyme
1 TB dried oregano
1 TB dried parsley
1/2 TB ground turmeric
1/2 to 1 tsp fine sea salt, or to taste
the juice from one small lemon
1. Cook chicken breasts and four cups of the chicken bone broth in the Instant Pot using this method, or your preferred method. Remove the chicken breasts from the broth. Set aside to cool, shred, then store in the fridge if you are not making the soup right away. Reserve the remaining bone broth for the soup. You can also use shredded chicken from a whole chicken.
2. In a large soup pot or dutch oven, heat oil over medium-high heat. Once hot, lower the heat to medium and add onion, garlic, and ginger. Cook for approximately five to six minutes, or until softened.
3. Add carrots, celery, and cabbage. Stir and cook for an additional six to eight minutes.
4. Stir in zucchini, remaining two cups of bone broth, and the four cups of bone broth used to cook the chicken. You may need to strain the broth used to cook the chicken.
5. Raise the heat to medium-high and bring to a boil. Once boiling, lower the heat to medium-low, cover, and simmer for 20 minutes.
6. Add spices, lemon juice, and shredded cooked chicken, cover, and continue simmering for an additional 20 to 30 minutes. The longer it simmers, the better it tastes!
Per usual, please serve this soup with plantain chips or sweet potato chips. Crackers = not a necessity. The addition of diced avocado is also super fab, if I do say so myself.
Wednesday, September 27, 2017
FOR THE KALE
1 head kale destemmed and chopped
2 cloves garlic sliced
½ teaspoon salt
Pinch of red pepper flakes optional
1 tablespoon olive oil
FOR THE PASTA
1 (23 oz) jar tomato sauce + 2 cups water
10 oz lentil pasta
1/4 cup cheese - we used parmesan (omit to make this recipe vegan)
Cook the kale: Heat 1 tablespoon olive oil, and the red pepper flakes over in a high-sided skillet over medium heat. Once the oil is hot, add the kale, garlic, and salt and saute until the kale is tender. Remove the kale from the skillet and set aside.
Cook the pasta: Add the tomato sauce and water to the skillet and bring to a simmer. Add the pasta and cook for the time recommended on the package, or until the pasta is al dente, stirring frequently to ensure the pasta cooks evenly. Stir the cooked kale into the sauce to warm and take the skillet off the heat.
Assemble and serve: Sprinkle cheese over the top, if using, and serve.