Recipes

Big Pot of Chicken Soup

In preparation for Baby coming, I’ve been cooking larger quantities and stashing away leftovers in the freezer. I kind of feel like a squirrel collecting acorns for the winter.

With this meal, I realized that a larger soup kettle is definitely needed. My 10 cup pot was completely filled to the brim and I barely had room to stir. Eeek!

By the way, this is one of the meals I make with our whole chickens from the Goosemobile. You can see how I cook up a whole chicken here.

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Big Pot of Chicken Soup

2 T oil
1 onion, diced
4 stalks of celery, diced
2-3 cups of carrots, diced
2 garlic cloves, minced
2 cups potatoes, cubed
5 cups chicken stock*
1 T thyme
1 tsp parsley
1 tsp sage
2 tsp salt, more or less to taste
1/4 tsp pepper
2 cups cooked chicken, chopped

Heat oil in a large pot. Add onion and celery and saute until semi-tender.

Add carrots and continue to saute a little while longer.

Add garlic cloves and saute briefly until fragrant.

Add potatoes, chicken stock, and seasoning and simmer until the potatoes are tender.

Add chicken and heat through.

Makes about 5-6 servings.

*Note: We like our soups to have lots of “filling” with not much extra broth. If you like more broth in your soup, you may want to add more chicken stock or reduce the vegetables, especially if you like to add crackers.

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Carrot Spice Smoothie

Carrot spice smoothie topped with  homemade granola …mmm!

Carrot spice smoothie topped with homemade granola…mmm!

This delicious smoothie is a great way to start your day with veggies, healthy fat, and protein! It even makes a nutritious dessert.

With about 5 minutes of prep work the day before, this breakfast comes together in just minutes.

Carrot Spice Smoothie
Serves 2

1 1/2 cups carrots, cut into 1/2 inch pieces
2 cups milk, divided
4 dates
2 T. almond butter or pecan butter*
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/2 tsp vanilla
Stevia or maple syrup if you want it sweeter

Optional add-ins to boost the nutrition:
1 T. ground flax
1 T. maca powder
1 scoop vanilla whey protein powder
1 raw egg yolk (eggs yolks are safe and super-nutritious to eat raw if you get them from a trusted local farmer who raises his chickens on pasture)

The day before you make this smoothie, you need to do two things:
1- Steam the carrots until tender and then refrigerate.
2- Freeze 1 cup of the milk in an ice cube tray (leave the other 1 cup milk in the frig)

To make the smoothie:
Place all the ingredients in a blender (including the frozen milk cubes) and blend.  Taste and see if it's sweet enough for you.  You can add maple syrup or stevia and blend again if you want it sweeter.  Top with granola (like my homemade granola recipe), whipped cream, or extra cinnamon!

*If you aren't familiar with almond or pecan butter I highly recommend you google how to make it.  It is SO GOOD.  Or you can just omit the pecan or almond butter.  Do not sub peanut butter.

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Cool Lemon Dill Cucumber and Quinoa Salad

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Cool Lemon Dill Cucumber and Quinoa Salad

1/2 cup quinoa

Cook the quinoa and cool for several hours before making the salad.  If you need instructions, go here.

Dressing:
2 T. plain yogurt
1/2 T. lemon juice
1/2 T. honey
1/4 tsp salt

Mix the dressing ingredients together and set aside.

Salad:
1 cucumber, cut however you like
1/4 cup minced green onions (during the spring) or purple onions (summer/fall)
2 T. minced dill

Cut up your vegetables and mix with the quinoa.  Incorporate the dressing.
Enjoy!
Serves 2-3.

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I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

Nothing-Like-Olive-Garden-Dressing

This salad included lettuce, hard boiled eggs, cherry tomatoes, red onions, pine nuts and Olive Garden dressing

This salad included lettuce, hard boiled eggs, cherry tomatoes, red onions, pine nuts and Olive Garden dressing

This was THE salad dressing that made me enjoy a salad for the first time EVER.

You see, the salad dressing that I grew up on was ranch and ranch was all I ever had.  Salads were not something I enjoyed as a kid or teen.

Then one night we were having dinner with friends and they served a salad with purchased Olive Garden dressing.  I was mind blown.  I actually liked this salad!

All along, I thought I disliked salads, when in reality it was the ranch dressing I disliked!  I realized I liked the Olive Garden dressing because it was sweet (compared to ranch dressing which is more sour).

I immediately set about to make a homemade copy-cat version of the Olive Garden dressing.  Over the years it has morphed into something that is nothing like the original Olive Garden dressing (I don't even remember what that tasted like).  I just know that this dressing is GOOD. 

I also know that for me to relish a salad, it has to have something sweet on it.  I love making different combinations of fruit+veg that compliment each other, such as:

-Chicken, apple, cashew salad with honey mustard dressing
-Taco or TexMex salad with cilantro and mangos
-Blueberries or strawberries on a salad with lemon poppyseed dressing
-Grapes on an Italian-flavored salad with this dressing:

Nothing-Like-Olive-Garden Dressing

  • 1/2 cup mayonnaise and/or plain yogurt*

  • 1 T. apple cider vinegar

  • 1 T. lemon juice

  • 1 T. olive oil

  • 1 T. honey

  • 1/8 tsp garlic powder or 2 roasted garlic cloves (see how to roast garlic here)

  • 1/4 tsp salt

  • 1/2 tsp italian seasoning

Combine all ingredient and mix well.  Refrigerate for several hours before serving to allow the flavors to meld.

*Use whichever is your favorite, or use a combination.
 

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These greens are like baby vitamin fairies on your salad

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What are microgreens?
Microgreens are baby plants, harvested when they are about 2" tall.

What do they taste like?
They taste like baby versions of the grown-up plant- so pea microgreens taste sweet like peas and radish microgreens are a little spicy like radishes. 

How are microgreens different than sprouts?
Sprouts are seeds that are germinated in water and eaten with the seed, root, and shoot.  Microgreens are grown in soil and only the above-ground portion is harvested and eaten.

Why should I eat them?
Microgreens are much more nutrient dense foods than their fully mature counterparts, because they take all of the important vitamins and minerals found in the mature plant and manage to cram them into a much smaller package.
Researchers have found that microgreens have four to six times more nutrients than the mature leaves of the same plant. 
Think of it like sprinkling baby vitamin fairies on your salad.

What do you do with them?
~ Add to salads
~ Add to wraps
~ Add to sandwiches
~ Add to smoothies
~ Share your ideas in the GG facebook group:  https://www.facebook.com/groups/781153522048964/

Here are a few things I have made with them recently:

Lettuce, microgreens, carrots, bell peppers, turkey, and pine nuts in this salad.

Lettuce, microgreens, carrots, bell peppers, turkey, and pine nuts in this salad.

Apple cashew microgreen salad with leftover grilled chicken

Apple cashew microgreen salad with leftover grilled chicken

Romaine wrap with turkey, cheese, sundried tomatoes, microgreens, and dressing.

Romaine wrap with turkey, cheese, sundried tomatoes, microgreens, and dressing.

 

 

Raspberry Almond Pear Smoothie

I have made a discovery when it comes to smoothies: The right combination of fruit can make a huge difference. I have found that pairing a strong, tart flavored fruit with a mild and sweet fruit makes a winning combination.

Take for example blueberry. I personally find a smoothie with just blueberries “dull” tasting. However, adding a bit of orange juice or a whole orange makes the flavors “pop”.

Frozen strawberries can be bold and tart, but combining them with a mild and sweet banana is a classic combination.

The same applies with this raspberry pear smoothie. Pears are sweet and mild while raspberries are tart and in-your-face. The almond flavor adds interest, making this a unique and exciting smoothie. Let me know if you agree!

To get the recipe for this customizable granola with crispy clusters,  go here .

To get the recipe for this customizable granola with crispy clusters, go here.

Raspberry Almond Pear Smoothie

1 1/2 cups plain yogurt
a fist-sized amount of frozen raspberries
a fist-sized amount of frozen pears (about one whole pear)
1 T. almond butter
1 scoop protein powder
a few drops of pure almond extract (can substitute vanilla)
a few drops of stevia extract (or your favorite sweetener)
6 ice cubes (this will make a thick “soft serve” smoothie- omit if you want it to be drinkable)

Blend until smooth. Makes 2 servings.

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Pureed Parsnip and Butternut Soup

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I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup.  After the work of cutting the vegetables is done, it is pretty much hands-off.

Cut up your vegetables like so and place in a pot to simmer.

Cut up your vegetables like so and place in a pot to simmer.

Pureed Parsnip and Butternut Soup

3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into         1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 T grated fresh ginger*
1 tsp salt
1/4 tsp pepper
1/2 cup cream (optional)

Place all the ingredients except cream in a large pot.  Cover and simmer for about 20 minutes, until the vegetables are fork tender.
Transfer to a blender and puree until smooth.
After ladling the soup into bowls, pour 2 T. cream over the top of each bowl and gently swirl it in. Top with grated cheese and minced parsley. It’s also good with a dollop of sour cream or herb pesto.

Yields about 4 1/2 cups soup.

**Want to know my trick for always having fresh ginger on hand and ready to use? https://www.glorygarden.org/blog/2018/1/25/my-secret-ginger-trick

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How to Saute Anything Green- A Foundational Technique You Need to Know

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale with yellow onions

Sauteed kale with yellow onions

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed swiss chard garnished with green onions

Sauteed swiss chard garnished with green onions

How to Saute Greens

The essentials:

  • 1 tsp oil/fat of choice (whatever you prefer)

  • 1/2 cup sliced onions

  • 1 bunch of chard, 1 5 oz bag of kale, or 1 5 oz bag of spinach (can also use radish greens or dandelion greens or nettles if you are adventurous!)

  • Salt and pepper to taste

Optional add-ins:

  • Carrots peeled into ribbons using a vegetable peeler

  • 1 tsp fresh grated ginger

  • 1 T. coconut aminos

  • A handful of pine nuts

  • A handful of grated parmesan

Method:

Wash the greens, then tear or cut into 1" pieces.

Heat oil in skillet.

Add the onions, greens, and carrot ribbons (if using) to the skillet.

Cook for several minutes, flipping occasionally.  If you would like to retain some of the moisture in the greens, you can cover the skillet with a lid to trap the steam.

When the greens are tender and reduced in volume (but still green bright green), remove from the heat and add the seasonings: salt and pepper, ginger, coconut aminos, pine nuts and/or parmesan.

Enjoy!

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My New Favorite Way to Cook Vegetables

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With root vegetables, the normal method of roasting them uncovered in the oven tends to make them too dry and tough for my liking.  On the other hand, steaming tends to keep them pretty bland and boring. 

My new favorite way to cook root vegetables is to bake them in the oven in a covered dish. 

Covering the baking dish while cooking the vegetables keeps the moisture in, allowing them to steam, while at the same time developing a golden brown exterior and concentrating the flavor in the vegetables.  This method is simple and hands-off.  Let me know if you try it!

Cut up your vegetables and butter and place them in the dish like so.

Cut up your vegetables and butter and place them in the dish like so.

Baked Root Vegetables

~Beets
~Carrots
~Parsnips
~You could also use turnips or radishes
~ 2 T. butter

Preheat the oven to 350.
Using whatever quantity that your family needs, cut the vegetables into even slices that are 1/4" thick.  Place in a glass baking dish.  Cut the 2 T. of butter into small pieces and place it on top of the vegetables.  Cover the dish with a piece of tinfoil.  Bake for about 45 minutes, until the vegetables are almost fork tender.  Remove the tinfoil so that the liquid accumulating in the bottom of the dish can evaporate.  Stir the vegetables.  Return to the oven for about 15 minutes, or until fork-tender.

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Black Bean and Butternut Skillet

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This is one of my favorite recipes to make EVER.  I am a beans and veggies kind of girl all the way, so it's no wonder this recipe if one of my favorites.

This recipe was originally supposed to have tortillas pieces stirred into it, but since we are currently grain-free/gluten-free, we leave those out.

For those of you who are cooking for a "where's-the-beef?" kind of husband, you may want to add some pre-cooked cut-up chicken or beef.  Adapt this recipe to fit your needs!

Black Bean and Butternut Skillet
1/2 T. oil
1 1/2 lbs butternut squash, peeled and cut into 1/2" cubes (about 4 cups)
1 T. oil
1 cup chopped onions
2 cups chopped peppers, any kind
2 cloves of garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 T flour
1 1/2 cups chicken or beef broth
1 1/2 cups black beans, cooked and drained (equals 1 can)
1 tsp salt (more or less to taste)

Mix the first 1/2 T. oil with the cubed butternut and roast in the oven at 400 for 30 minutes or until tender but not mushy.
While the butternut is roasting, get out a skillet and prepare the rest of the dish.
Saute the onions and peppers in 1 T. oil until tender.
Add the minced garlic and saute briefly.
Add the chili, cumin, and paprika, and flour and cook briefly until fragrant.
Add the broth and simmer until thickened.
Stir in the black beans, salt, and roasted butternut.  Cook a little bit longer.
Top with cheddar cheese, minced cilantro, tomatoes, and sour cream.
Leave a comment if you make this!

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