Chicken and Vegetable Soup

My new favorite soup from paleoleap!  Very flavorful, and even the kids ate it, vegetables and all!  That makes it an instant winner in my house.

soup

Serves 8, Prep: 20 min., Cook: 25 min.

Ingredients:

  • 1 1/2 cups shredded cooked chicken
  • 1 cup cauliflower, cut into chunks
  • 1 bell pepper, diced
  • 1 leek, sliced
  • 1 medium onion, chopped
  • 2 small zucchinis, sliced
  • 3 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 cup diced tomatoes
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 handful fresh parsley, finely chopped
  • 6 to 8 cups chicken stock
  • 3 garlic cloves, minced
  • 2 tbsp. Paleo Cooking fat (I used olive oil – don’t use coconut oil unless you want the coconut flavor)
  • Sea salt and freshly ground black pepper to taste

Directions:

  1. In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
  2. Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
  3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
  4. Season to taste with sea salt and freshly ground black pepper.

Slow Cooker Curry Chicken

curry_chicken

Sarah Fragoso’s Everyday Paleo Slow Cooker Curry Chicken is one of my favorite crock pot recipes.  It is so so tasty!  And who doesn’t like a good crock pot meal?!  Credit goes to Sarah at everydaypaleo.com.

Slow Cooker Chicken Curry:

Ingredients:

2 Tablespoons of curry powder
1 Tablespoon of paprika
2 teaspoons of sea salt
1 teaspoon black pepper
2 pounds of boneless, skinless chicken thighs
4 garlic cloves, minced
1 yellow onion, sliced
3 carrots, diced
4 celery stalks, diced
1 cup full-fat canned coconut milk
1 cup of low-sodium chicken broth

Prep Time: 30 minutes

Cook Time : 4-7 hours

Directions:

  1. Mix all of the dry spices together in a small bowl.
  2. Place the chicken thighs in the slow cooker and pour the spice mixture over the chicken thighs and toss together until all of the thighs are coated with the spices.
  3. Sprinkle the minced garlic over the chicken and then add the onions, carrots, and celery.
  4. In a small mixing bowl, whisk together the coconut milk and the chicken broth.
  5. Pour the coconut milk and chicken broth mixture over the top of the chicken and vegetables and cook on high in the slow cooker for 4 hours or on low for 6-7 hours.
  6. Serve this alone or over Riced Cauliflower

Paleo Sweet Potato Stuffing

stuffing
Robb Wolf’s Sweet Potato Stuffing recipe is our newest family tradition as an alternative to the bread stuffing we grew up with.  This recipe is so nummy!!  And is a hit with everyone whether they eat Paleo or not.
Minutes to Prepare: 40
Minutes to Cook: 80

Ingredients:

4-5 small sweet potatoes, peeled and cut into 1/2 inch pieces
4 tablespoons olive oil
salt & freshly ground pepper
4 celery stalks, thinly sliced
2 medium onions, chopped
1/2 cup dry white wine
8 oz. country style (not in a casing) pork sausage
2 large eggs, beaten
1/2 cup chicken broth
4 tablespoons golden raisins
3 tablespoons chopped fresh sage
1/2 cup chopped pecans

Directions:

Preheat oven to 400° F. On a baking sheet, toss the sweet potatoes with 1 tbsp oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stick the baking sheet in the oven and roast potatoes until just tender, about 20 minutes.
Meanwhile, heat 3 tbsp oil in a large skillet over medium heat. Add the celery, onions, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add the wine and cook until it evaporates, 2 to 4 minutes.
Transfer the mixture to a large bowl along with the roast sweet potatoes and let everything cool for 10 minutes or so. Turn oven down to 375.
Add the beaten eggs, sweet potatoes, broth, pecans, raisins and sage to the veggie mixture and combine well. Use olive oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.

Serving Size: Makes 8 servings

Bacon-Wrapped Honey-Mustard Chicken Thighs

Credit for this recipe goes to You Hunt, I gather.  LOVE the flavor and it is soooo easy!!!  A kid favorite too!
 
8 Chicken Thighs
16 Pieces of Bacon (2 pieces per thigh)
1/3 Cup of Raw Honey
1/3 Cup of Spicy Brown Mustard
1/2 Tbsp. Hot Sauce (I used Frank’s Red Hot)
1 Tsp. Garlic Powder
Salt & Pepper, to taste
 
1. Preheat your oven to 375. 
2. Rinse your chicken thighs under cold water and pat dry with a paper towel. Line them up in an oven-safe baking dish, skin side up.  (I used skinless thighs which worked just as well.)
4. Salt and pepper the skins.  (I didn’t add any salt – figured the bacon was salty enough, but it’s your preference here).
3. Grab a piece of bacon and begin wrapping each piece of chicken making sure the skin side is up so that the bacon ends end up on the bottom. You can squeeze the thighs together a little bit (almost folding them in half) so they can be wrapped snugly then place them back in your dish. I used two pieces of bacon per thigh.  You can never have too much bacon!  
4. In a small bowl, whisk together the honey, mustard, hot sauce and garlic powder until well combined. (I left out the hot sauce to ensure they stayed “kid friendly”).
5. With a pastry brush, cover your thighs using half of the honey-mustard sauce. Don’t worry about basting the bottoms. The juices start flowing and there’s plenty of flavor. 
6. Bake for 20 minutes.
7. Baste the thighs again and let them go another 20 minutes. 
8. Turn your broiler on and let them crisp up for 5-10 minutes. 

Banana-Chocolate Chip Bread (or Muffins!)

One of our family favorite recipes from our friend Stacy.  I love making these muffins because they are quick and easy plus the recipe is full of things we usually have in our house.  They are moist and delicious and never last more than two days with my family!

Ingredients:

  • 1/2 cup butter or coconut oil, melted
  • 4 eggs
  • 2-3 bananas, mashed
  • 1 Tbsp honey (optional)
  • 1/2 cup apple sauce
  • 2 tsp. vanilla extract
  • 2 cups almond flour
  • 1/4  cup coconut flour
  • 1 tsp. baking soda
  • 3/4 tsp. sea salt
  • 1-2 tsp. cinnamon (optional)
  • 1/2 cup 72% chocolate chips or chocolate, chopped

 

Directions:

  1. Preheat oven to 325 degrees
  2. Grease 3 mini loaf pans or prepare 2 muffin tins with cupcake papers.
  3. Melt butter in a large bowl.
  4. Whisk in honey, if using.  Whisk in eggs, one at a time.  Do not add the next, until the previous egg is fully incorporated.
  5. Stir in bananas, apple sauce, and vanilla extract.
  6. Combine almond flour, coconut flour, baking soda, sea salt and cinnamon and add to the egg mixture, stirring until thoroughly combined.
  7. Stir in chocolate.
  8. Separate batter evenly into pans.
  9. Bake at 325 degrees for 30-40 minutes for mini loaves or 25-30 minutes for muffins.  Test for doneness with a toothpick or visually, wait until golden brown on top.
  10. Cool for 15 minutes and serve.

Or change it up –

Try substituting 2 cups grated zucchini for the bananas for some chocolate-zucchini bread!

Muffins

Banana-Chocolate Chip Muffins

Spaghetti Squash Bolognese

This is what I’m craving for tonight – an easy and tasty dish from Practical Paleo!

spag-squash-bol

PREP TIME: 15 minutes
COOKING TIME: 60 minutes
YIELD: 4 servings

Ingredients:

  • 1 spaghetti squash
  • Sea salt & black pepper to taste
  • 2 tablespoons bacon fat or grass-fed butter
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk of celery, finely diced
  • 1 clove of garlic, grated or finely diced
  • 1/2 lb ground veal or beef
  • 1/2 lb ground pork
  • 4 slices bacon, chopped
  • 1/2 cup full-fat coconut milk
  • 3 ounces (1/2 small can) tomato paste
  • 1/2 cup dry white wine (optional, – you may replace with beef broth if you feel you need to add some liquid)
  • Sea salt and black pepper to taste

Preparation:

  • Preheat oven to 375F.
  • Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
  • Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
  • While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sautée the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
  • Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
  • Add sea salt and black pepper to taste before removing the sauce from the heat.
  • Serve over the roasted spaghetti squash.

Velvety Butternut Squash

Tonight I am making another favorite from www.theclothesthatmakethegirl.com, this time out of her book “Well Fed”.  This Butternut Squash comes out tasting a lot like Pumpkin Pie, which almost makes me feel guilty eating it as a side, but not really.  Not sure what it will be paired up with yet – maybe pork chops – but either way I am looking forward to this meal.

Ingredients:

2 1/2 pounds butternut squash
2 tablespoons water
1 head garlic
1 tablespoon coconut oil
2 tablespoons coconut milk
1/4 teaspoon salt
2 teaspoons Ras el Hanout (her recipe for this is here)
1 large egg
1/4 cup pecan halves, chopped (reserve a few unchopped for garnish)

Directions:

1. Preheat the oven to 350 F. Cover a baking sheet with parchment paper. Cut the squash in half lengthwise and remove the seeds. Place cut-side down on the baking sheet and sprinkle 2 tablespoons of water onto the paper around the squash.

2. Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the baking sheet of squash and the foil packet of garlic in the oven. Bake 40 to 50 minutes, until the squash is tender. Set both aside until they’re cool enough to handle, about 20 minutes.

3. Increase the oven temperature to 400 F.

4. When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the coconut oil, coconut milk, salt, and Ras el Hanout. Taste and adjust seasonings.

5. Beat the egg in a small bowl. Scrape the purée into a large mixing bowl and stir in the beaten egg with a wooden spoon until combined.

6. Grease the inside of a 3-cup casserole dish or individual ramekins with a little coconut oil, then add the squash purée. Top with chopped pecans and bake in the 400 F oven for 25-30 minutes, until the edges are a little bubbly and the top is golden brown.

You can also find this recipe here:

http://www.theclothesmakethegirl.com/2011/11/17/velvety-butternut-squash/

I will post a pic when it is done baking.  Thank you Melissa!

Thyme – Braised Short Ribs – My dinner tonight!

Lucky me, Steve decided to try out a new recipe out of Well Fed 2, and I get to test it out for my dinner tonight!  I will comment on the results after I try it!  I’m very excited for this one.  And, if you don’t have Well Fed 2 yet, you can download the PDF of this recipe at this link.  Cool beans!:

http://www.theclothesmakethegirl.com/2013/10/03/wf2-thyme-braised-short-ribs/

PREP 30 minutes | COOK 4 hours | SERVES 4-6

Ingredients
1/2 tablespoon coconut oil
3 – 3 1/2 pounds beef short ribs (about 5-6 ribs)
salt and ground black pepper.
1/2 medium onion, diced (about 1/2 cup)
2 medium carrots, peeled and diced (about 1/2 cup)
2 medium ribs celery, diced (about 1/2 cup)
5 cloves garlic, peeled and smashed
1 tablespoon tomato paste
1/2 cup balsamic vinegar
1/4 cup water
1 tablespoon dried thyme
5 cups beef broth
6-8 portobello mushroom caps
1 tablespoon ghee or coconut oil, melted
garnish: fresh chives, minced

Directions:

1. Sprinkle the ribs lavishly with salt and pepper. Heat a large, deep pot over medium-high. Add the coconut oil to the pot, and when it’s melted, add the ribs in a single layer and sear on all sides. You want a serious crust, so you’ll probably have to work in batches. As the ribs brown, remove them to a bowl to catch their juices.

2. Add onion, carrots, celery, and garlic to drippings in pan. (Add a little more coconut oil if you need to.) Cook the vegetables until they’re soft and beginning to brown, about 7 minutes. Add the tomato paste and fry until brown, about 3 minutes. Add balsamic vinegar, water, and thyme. Bring to a boil and cook until it’s syrupy, about 5 minutes.

3. Return the ribs to the pot and wiggle them into the vegetables. Add the broth and bring to a boil. Reduce heat to simmer and cook, partially covered, 4 hours or until the meat is fall-apart tender. Thirty minutes before the meat is finished…

4. Preheat oven to 450F. Cover a large baking sheet with parchment paper or aluminum foil. Place the portobello caps on the baking sheet, rib side up. Brush with melted fat and sprinkle gently with salt and pepper. Roast in oven 10-12 minutes, until browned and tender.

5. When the ribs are done, transfer to a plate, remove bones, and shred with two forks. Strain the cooking liquid through a sieve into another pot to remove the mushy vegetables. Bring the sauce to a boil, then simmer until reduced and thickened. Return the meat to the sauce. Remove mushroom caps from oven. Mound shredded meat on a cap, drizzle with sauce, and sprinkle with minced chives.

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Leftovers!

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Stacy’s amazing gingerbread muffins for dessert!