Tumeric Chicken Soup

Made a standard crock pot chicken, and turned it into chicken soup.

http://cleaneatingveggiegirl.com/2016/01/14/turmeric-chicken-no-noodle-soup/

Ingredients

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

Directions

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.

Red Lentil Pasta with Greens

Made some red lentil pasta with our pasta sauce.  Put kale in it, and sauteed some tilapia on the side.

https://www.freshoffthegrid.com/one-pot-protein-pasta/

INGREDIENTS

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)

INSTRUCTIONS

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.

Sausage and Greens Pasta

Made a big batch of sauce using frozen tomatoes from last year.  Turned out pretty well, as usual.

Sauteed some onion with sausage.  Steamed some collard greens, then chopped into small squares and mixed it in.

Roasted a spaghetti squash too.

Pretty good.

Shakshuka

Heat oven to 375.

Dice half an onion with bell peppers. We added Anaheim and poblano too. Sautee in large pan over medium low until soft and yummy. Salt and pepper.

Add 4 or so cloves sliced garlic and cook a couple minutes.

Add 1 tsp each cumin and paprika and cook a minute or so.

Add 28 oz chopped tomatoes plus juice. In this case I did probably 6 or 8 fresh tomatoes. Cook for 10 minutes.

Transfer to 9x13 pan. Crack 6 eggs on top. Bake 15 minutes or so until eggs are mostly set. Top with feta and cilantro, serve with pita or crusty bread.

This was similar to the eggs in purgatory thing, but better.

Thai Turkey Not-Wraps

Rachel found this recipe.  Turkey, peppers, mushrooms.  Hopefully she adds the link...

Indian Spiced Vegetables

Pretty good this time.

BBQ Pulled Pork with Greens

http://letnacholibre.blogspot.com/2014/09/the-best-pulled-pork-in-crockpot.html

Yum.  Way less honey though.

http://letnacholibre.blogspot.com/2015/09/brats-kebabs-and-squash-with-kale-and.html

Went crazy making that with chard, kale, roasted beets (zillions!).

Was all tasty.

Barbacoa Tacos

Found some random post I guess.  Crock pot.  Some sort of cow.  Turned out pretty good.

Tomatillo Chicken Tacos

Sort of Rick Bayless, pg 146. Did a crock pot whole chicken - cut up onion, rubbed chicken with paprika, garlic, onion, stuff - and some diced fried potatoes, zucchini and corn. Forgot the greens.

Beef Stir Fry

Sirloin, broccoli, lots of mushrooms, green beans, onion. Garlic salt and ginger powder. Brown rice. Turned out pretty well.

Turkey Taco Salad

Ground turkey, potatoes, beans. Couple things of Rick Bayless taco sauce. Fresh poblano pico over crispy romaine.

Burgers

Grilled up some burgers with super spicy poblano peppers.