I've been on a bit of a roll with soup lately. My old crock pot unfortunately died, and we picked up a new one...so of course, I've been inspired to use it!
Overnight I made a delicious crock pot soup, and I'm happy to share the recipe here! It's gluten-free, and dairy-free. It's got a subtle hint of cinnamon and is absolutely belly and heartwarming.
Butternut Squash Soup
4 cups chicken broth
1 butternut squash: peeled, seeded, and diced (pieces don't have to be of equal size)
2 carrots, diced
1 large yam, peeled, and diced
1 yellow onion, diced
2 tablespoons coconut oil
1 tablespoon cinnamon
salt and pepper, to taste
Simple ingredients! Just dump them all in a Crock Pot, stir, and cook on low for 8-10 hours. Once finished, blend up with a hand blender.
Enjoy!
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Thursday, May 1, 2014
Thursday, January 16, 2014
Crock-Pot Mango Coconut Chicken Curry
Absolutely delicious, and a wonderful lunch to bring to work! This makes a crock-pot full!
Ingredients:
12 boneless, skinless chicken thighs
1 tablespoon coconut oil (if you don't have this, go ahead and use butter)
1 can coconut milk
2 cups diced carrots
1 zucchini, quartered, then diced
2 tomatoes, diced
2 mangos, skinned and diced
2 bell peppers, colours of your choice, diced
1 1/2 tbsp medium curry powder
1 tbsp grated ginger
1/4 cup cilantro (I used freeze dried)
1 tbsp cumin
1 tsp onion powder
salt, and pepper to taste
Instructions:
Toss it all in your crock-pot or slow cooker, and stir.
Cook on low for 9 hours. No need to stir!
Ingredients:
12 boneless, skinless chicken thighs
1 tablespoon coconut oil (if you don't have this, go ahead and use butter)
1 can coconut milk
2 cups diced carrots
1 zucchini, quartered, then diced
2 tomatoes, diced
2 mangos, skinned and diced
2 bell peppers, colours of your choice, diced
1 1/2 tbsp medium curry powder
1 tbsp grated ginger
1/4 cup cilantro (I used freeze dried)
1 tbsp cumin
1 tsp onion powder
salt, and pepper to taste
Instructions:
Toss it all in your crock-pot or slow cooker, and stir.
Cook on low for 9 hours. No need to stir!
Sunday, October 14, 2012
Chicken Soup for the Soul With a Cold
Last Tuesday I came down with a horrendous cold. They're just so inconvenient, you know? It's putting a serious hamper on my daily activities and production levels!
Since I've been sick, I've been eating Campbell's Chicken and Rice soup like it's going out of style- but I knew there was nothing better for me than homemade.
So tonight- that was my project!
I adapted a recipe from Canadian Living- but it didn't have an essential "get better" ingredient that I wanted to throw in there- GINGER!
Here's my recipe:
Chicken Soup for the Soul With a Cold
*this recipe makes a whole lot of soup- so be ready to put some in the fridge or freezer if you can't finish it all.
3 tbsp extra virgin olive oil
6 boneless, skinless chicken thighs
1 medium yellow onion
4 ribs celery, diced
2 carrots, diced
4 small yukon gold potatoes- peeled and diced
1/2 yam, peeled and diced
1 tbsp dried thyme (use fresh if you have it!)
3 sprigs fresh parsley, diced (I had some in my garden-- use dried if you only have that)
salt and pepper to taste
5-6 cups reduced sodium gluten-free chicken broth
1/2 cup rinsed jasmine rice
1.5 inch piece of ginger root, peeled and cut into very small pieces
Heat olive oil in your largest pot--you will use only this pot for the soup.
Brown chicken thighs over medium heat.
Once browned, remove from pot- chop into small pieces and set aside for later.
Add onion and celery to the pot.
Saute for 2 minutes.
Add carrots, potato, yam, thyme, parsley, ginger, salt, and pepper.
Saute for 3 minutes.
Return chicken to pot.
Stir in broth and 4 cups water.
Bring to a boil- simmer for 5 minutes.
Stir in rice.
Cover, and cook until rice is soft- approximately 15 minutes.
YUMMY!
Since I've been sick, I've been eating Campbell's Chicken and Rice soup like it's going out of style- but I knew there was nothing better for me than homemade.
So tonight- that was my project!
I adapted a recipe from Canadian Living- but it didn't have an essential "get better" ingredient that I wanted to throw in there- GINGER!
Here's my recipe:
Chicken Soup for the Soul With a Cold
*this recipe makes a whole lot of soup- so be ready to put some in the fridge or freezer if you can't finish it all.
3 tbsp extra virgin olive oil
6 boneless, skinless chicken thighs
1 medium yellow onion
4 ribs celery, diced
2 carrots, diced
4 small yukon gold potatoes- peeled and diced
1/2 yam, peeled and diced
1 tbsp dried thyme (use fresh if you have it!)
3 sprigs fresh parsley, diced (I had some in my garden-- use dried if you only have that)
salt and pepper to taste
5-6 cups reduced sodium gluten-free chicken broth
1/2 cup rinsed jasmine rice
1.5 inch piece of ginger root, peeled and cut into very small pieces
Heat olive oil in your largest pot--you will use only this pot for the soup.
Brown chicken thighs over medium heat.
Once browned, remove from pot- chop into small pieces and set aside for later.
Add onion and celery to the pot.
Saute for 2 minutes.
Add carrots, potato, yam, thyme, parsley, ginger, salt, and pepper.
Saute for 3 minutes.
Return chicken to pot.
Stir in broth and 4 cups water.
Bring to a boil- simmer for 5 minutes.
Stir in rice.
Cover, and cook until rice is soft- approximately 15 minutes.
YUMMY!
Sunday, April 22, 2012
What do I do with that chicken!?
This post is the first of a couple that I'm going to make today, and it deals with the question above.
When you're stuck for dinner, one popular thing to do is to pick up one of those supermarket roasted chickens, right? I recently did this last week for my if-i-get-even-slightly-hungry-i-think-the-world-is-going-to-end boyfriend, who truly thought he would die if he didn't mean now. So, I went out and bought a chicken.
If you're like me, I don't really like tearing it apart. I go straight for the goods. The chicken breasts on top.
Once those are gone it's definitely a bit of work to get the rest.
So what do I do with that chicken carcass!?
The answer: SOUP!
As I posted before, soup is so rewarding. I really should make it more often.
Here's my (loose) recipe for Supermarket Roasted Chicken Leftovers Soup:
Ingredients:
Chicken carcass with meat/skin/bones/all that's leftover from the pickings.
Water
1.5 medium yellow onions
Several garlic chives
Coarse Sea Salt
Rosemary
Oregano
Peppercorns
1.25 cup (approx), cooked jasmine rice
One long skinny leek- sliced thinly.
4 small/medium carrots- sliced thinly.
Put chicken carcass, bones/skin/everything, into a very large pot. Cover with water, and bring to a boil.
Once boiling, add 1.5 medium yellow onions cut into 1/4s.
Add 2 tbsp sea salt, 1 tsp rosemary, 1 tsp oregano, and 1 tbsp peppercorns.
Boil boil boil!!!
Add a small handful of garlic chives.
Boil boil boil!!!
(I boiled for over an hour. Up to you. The longer, the better, in my opinion)
Strain everything from the pot, into another large pot so all the liquid and solids are separate.
Time to sort the junk from the good stuff.
Pick out all the pieces of chicken, and discard skin, bones, cooked onions and chives, and other unidentifiables.
Add the good stuff (chicken pieces) to the liquid and put on medium heat.
Add leek, carrots and rice.
Season with salt and pepper to your taste.
Cook until the carrots can be pierced with a fork.
Enjoy!
When you're stuck for dinner, one popular thing to do is to pick up one of those supermarket roasted chickens, right? I recently did this last week for my if-i-get-even-slightly-hungry-i-think-the-world-is-going-to-end boyfriend, who truly thought he would die if he didn't mean now. So, I went out and bought a chicken.
If you're like me, I don't really like tearing it apart. I go straight for the goods. The chicken breasts on top.
Once those are gone it's definitely a bit of work to get the rest.
So what do I do with that chicken carcass!?
The answer: SOUP!
As I posted before, soup is so rewarding. I really should make it more often.
Here's my (loose) recipe for Supermarket Roasted Chicken Leftovers Soup:
Ingredients:
Chicken carcass with meat/skin/bones/all that's leftover from the pickings.
Water
1.5 medium yellow onions
Several garlic chives
Coarse Sea Salt
Rosemary
Oregano
Peppercorns
1.25 cup (approx), cooked jasmine rice
One long skinny leek- sliced thinly.
4 small/medium carrots- sliced thinly.
Put chicken carcass, bones/skin/everything, into a very large pot. Cover with water, and bring to a boil.
Once boiling, add 1.5 medium yellow onions cut into 1/4s.
Add 2 tbsp sea salt, 1 tsp rosemary, 1 tsp oregano, and 1 tbsp peppercorns.
Boil boil boil!!!
Add a small handful of garlic chives.
Boil boil boil!!!
(I boiled for over an hour. Up to you. The longer, the better, in my opinion)
Strain everything from the pot, into another large pot so all the liquid and solids are separate.
Time to sort the junk from the good stuff.
Pick out all the pieces of chicken, and discard skin, bones, cooked onions and chives, and other unidentifiables.
Add the good stuff (chicken pieces) to the liquid and put on medium heat.
Add leek, carrots and rice.
Season with salt and pepper to your taste.
Cook until the carrots can be pierced with a fork.
Enjoy!
Saturday, March 10, 2012
Potato Leek Soup
Gluten-free/Dairy Free soup!
Soup is honestly so easy to make and so rewarding. I don't know why I don't make it often enough.
If you're living dairy-free, but not gluten-free, you've GOT to try this one:
http://www.food.com/recipe/cream-of-asparagus-soup-vegan-18803
I've made it several times, never being disappointed. It's amazing. Unfortunately, now that I'm living gluten-free, it's out of my books.
Today's project is Cream of Potato Leek Soup!
And guess what. It was delicious. Even my dairy-eating, gluten-eating, regular type diet man loved it!
The ingredients list is very simple:
1.5 pounds Yukon Gold Potatoes
3 large Leeks
Dairy-Free Milk Substitute (I used Almond)
Salt
Pepper
Gluten-Free Chicken Broth
Olive Oil
Chives (optional)
Heres the recipe:
TO PREP:
Peel and chop 1.5 pounds of Yukon Gold Potatoes (into 2 inch chunks)
Cut white and light green part of 3 large leeks into 1 inch sections
NEXT:
Fry leeks over low/medium heat with 2 tbsp Olive Oil until semi-soft
Add 1 L of Chicken broth, and put in potatoes.
Cook over medium heat until potatoes are soft.
Add 1 1/4 cup milk substitute
Add salt and pepper to taste.
Blend in a blender till smooth
Put back on the stove, and cook for an additional 20 minutes over low heat.
Top with chives, and if you're feeling crazy- crunched up tortilla chips!
Soup is honestly so easy to make and so rewarding. I don't know why I don't make it often enough.
If you're living dairy-free, but not gluten-free, you've GOT to try this one:
http://www.food.com/recipe/cream-of-asparagus-soup-vegan-18803
I've made it several times, never being disappointed. It's amazing. Unfortunately, now that I'm living gluten-free, it's out of my books.
Today's project is Cream of Potato Leek Soup!
And guess what. It was delicious. Even my dairy-eating, gluten-eating, regular type diet man loved it!
The ingredients list is very simple:
1.5 pounds Yukon Gold Potatoes
3 large Leeks
Dairy-Free Milk Substitute (I used Almond)
Salt
Pepper
Gluten-Free Chicken Broth
Olive Oil
Chives (optional)
Heres the recipe:
TO PREP:
Peel and chop 1.5 pounds of Yukon Gold Potatoes (into 2 inch chunks)
Cut white and light green part of 3 large leeks into 1 inch sections
NEXT:
Fry leeks over low/medium heat with 2 tbsp Olive Oil until semi-soft
Add 1 L of Chicken broth, and put in potatoes.
Cook over medium heat until potatoes are soft.
Add 1 1/4 cup milk substitute
Add salt and pepper to taste.
Blend in a blender till smooth
Put back on the stove, and cook for an additional 20 minutes over low heat.
Top with chives, and if you're feeling crazy- crunched up tortilla chips!
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