Chicken Soup

We almost always have chicken soup around here in the colder months. This soup has a lot going for it. It makes an easy, economical, delicious, and nutritious lunch. Add a slice of sourdough bread smothered with grass fed butter and you'll be in heaven! The key good chicken soup is simplicity - that, and homemade stock. Feel free to add some noodles or rice if you must, but it doesn't need anything else, in my opinion! I never make it the same way twice, so the following "recipe" is just a guideline.

Ingredients

1 quart homemade chicken stock (I like to use stock that's somewhat concentrated for extra flavor)
Leftovers meat picked from one roasted chicken (For us, this usually equates to half the meat from a 3-4 pound bird)
A few carrots, sliced
1 small or medium onion, diced
2 stalks celery, chopped small
Salt, to taste (I use a small palm full of coarsely ground Celtic Sea Salt - don't worry, salt is not bad for you!)
1 tbsp Thyme

Directions

I put all of the ingredients in a pot and simmer them all morning. It will be perfect by lunchtime!

Tater Tot Casserole All Growed Up

The other day I found myself with a pound of ground beef and no dinner plans (I forgot to soak beans for tacos the night before and there's no way we're having tacos without beans!). What to do? I didn't want to make spaghetti as we're trying to avoid gluten as much as possible, we just had burgers last week, and I wasn't in the mood to make a boring meatloaf.

When I was in college I had a boyfriend whose mom made tater tot casserole so I invented this loose variation. It was actually pretty darn good. Even sister bear ate several helpings, and she doesn't do casseroles. This one goes in the comfort food category.

There are, in fact, no tater tots to be found in it, but let's not get all technical, okay?

Ingredients

1 pound grass-fed ground beef
1/2 onion, chopped
Salt
Pepper
2 cloves garlic, crushed
1 cup cream of chicken soup
1 pound carrots, thinly sliced
1 head broccoli, chopped
1 head cauliflower, chopped
5 medium red potatoes, diced small
Fat for frying, I used ghee this time

Directions

1. Put the diced potatoes in a greased baking dish and bake them in the oven at 450 for 20 minutes. You don't have to put them in a single layer, but spread them out evenly. (You're just doing this step to cut down on cooking time later when you fry them.)

2. Brown the ground beef with the onions and garlic. Add salt and pepper. When the beef is brown, turn off the burner and mix in the soup. Spread the beef mixture in the bottom of a greased 9x13 casserole dish. Spread the chopped veggies over the top of the beef mixture.

3. Heat up a skillet nice and hot, add some fat, and fry the potatoes with salt and pepper (and chopped onions, if you want) until they're nice and brown. Don't overcook them , in fact, you should under cook them just slightly. Spread the brown potatoes over the top of the veggie layer.

4. Put the casserole in a 350 degree oven for 30 minutes.

Stuffed Bell Peppers

I did it again! I soaked my grains! This time it was rice. Yay for me! It takes a little planning ahead but it's really easy. If you plan your meals it will become second nature and it only takes a few minutes of your time.

This recipe is a family favorite, and I saw these beautiful organic peppers in the store this week and I just couldn't resist. Delish!

Ingredients

6 Bell Peppers

1 Cup Brown Basmati Rice, soaked and cooked

1 Lb Grass-Fed Ground Beef

1/2 Onion, diced

2 Garlic Cloves, finely chopped

1 Box Pomi Chopped Tomatoes (or just chop up a few tomatoes if they're in season)

8 oz Sharp Cheddar Cheese, grated

1/2 tsp Fresh Ground Black Pepper

1 tsp Salt

To Prepare Soaked Rice...

Place 1 cup of rice and 2 cups of warm, filtered water plus 2 tablespoons of yogurt, kefir, or buttermilk in a pot and leave in a warm place for at least 7 hours. Bring to a boil, skim, reduce heat, stir in 1/2 teaspoon of salt and 1-2 tablespoons butter and cover tightly. Cook over low heat for 45 minutes.

Directions

1. Preheat oven to 400

2. Cut the bell peppers in half, top to bottom. Remove seeds and ribs.

3. Brown the beef, onions and garlic in a cast iron skillet. Turn off the heat and add in the tomatoes, rice, and spices, mixing them up well.

4. Arrange the peppers in a baking dish skin side down. Divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 40 minutes.

5. Remove the foil and sprinkle the cheese on the top (remember to leave a few cheese-free for Miss I-Don't-Eat-Food-With-Melted-Cheese-On-Top, aka Sister Bear). Return dish to the oven, uncovered, for about five minutes.

Mom Tip

*You can of course make this recipe without soaking the rice ahead of time - just cook it according to package directions. I soaked the rice overnight and cooked it when I woke up in the morning and just saved it in the fridge until I was ready to use it.

Cardamom Bread

This bread has been a staple at my family's holiday dinners for as long as I can remember. Dad loves it, and would eat an entire loaf in two days if I made him one.

The original recipe is double this one. Great-grandma always made two loaves at Thanksgiving and put one in the freezer to keep until Christmas. I divided the recipe in half so it would fit in my bread machine. I'm lazy like that.

It's very important that this braided loaf be served warm and not sliced. It must be passed around the table and your piece must be torn from the loaf. It's essential for proper absorption of butter into the nooks and crannies. I repeat, do not let anyone slice this bread!

Ingredients

1 1/8 tsp Active Dry Yeast or Bread Machine Yeast
1/8 Cup Water, warm
1 1/4 Cup Milk, scalded and cooled
3/8 Cup Butter
1/2 Egg
1/4 Tsp Salt
1/2 C Sugar
3/4 Tsp Cardamom
4 Cups Flour (white is usually used, but I've used wheat with great success)

Bread Machine Directions

1. Put all ingredients into the bread machine in order listed, except add the yeast last! Put it on top! Run the machine through on the dough setting.

2. When the dough is finished rising (and you can let it rise as long as you want, but at least 1 1/2 hours), remove it from the chamber. Punch down, divide into three equal pieces and braid it. Let it rise for at least another 40 minutes.

3. Bake at 350 for 35-40 minutes.

Directions for making without a bread machine:

1. In large bowl blend yeast and water. Let stand for 5 minutes.

2. Stir in all ingredients except flour until blended.

3. Stir in most of the flour, about 3 1/2 cups, until dough is stiff. Turn onto floured board and knead in remaining flour until smooth and elastic.

4. Place in greased bowl, cover, and let rise for at least 1 1/2-2 hours until double.

5. Punch down, divide into three equal pieces and braid it. Let rise for at least another 4o minutes.

6. Bake at 350 for 35-40 minutes.

Serve warm and do not slice!

Steak On A Stick

This recipe is one of the few that daddy makes for us. He makes steak-on-a-stick twice a year, since that's all the flank steak we can afford! If you follow the recipe below, divide the marinade in half and freeze one portion of it for the next time to make it. Otherwise, double the amount of meat.

One 20 ounce flank steak only gives a family of four a small portion of meat apiece. Add plenty of delicious sides and savor the meat you do have. Eat it slowly and enjoy! You'll save money and appreciate the steak even more!



Ingredients



10 Ounces Soy Sauce (we use low sodium sauce from Trader Joe's)

3/4 Cup Sugar

1/4 Cup Oil

3-4 Cloves Garlic, chopped

1 Inch Piece Ginger Root, diced

1 20 Ounce Flank Steak, cut into strips across the grain



Directions



1. Combine all the marinade ingredients. Put beef strips on skewers and marinate them overnight.



2. Barbecue on medium heat, turning once, until cooked through.

Mom Tips

*The lower the temperature and longer the cooking time, the more tender the meat. The last time we had this it melted in our mouths!


*This recipe can also be made using chicken, but I'm partial to red meat.

Chili

This recipe is so simple, but the family devours it every time I make it. In fact, there are fights over who gets the leftovers for lunch the next day. I prepare it in the morning and let it simmer in the crockpot all day so it's nice and thick by the time we eat it.

Ingredients

Oil
1 Medium Red Onion, chopped
1 Lb Ground Beef (or turkey)
2+ Cloves Garlic
Chili Powder, to taste
Salt
1/4 Tsp Paprika
1/8 Tsp Pepper
1 Carton Pomi Chopped Tomatoes or 4-5 tomatoes, chopped
3 cups chicken stock
1/4 C Cornmeal
1/4 C Flaxseed Meal
1/2 C Dry Kidney Beans, soaked overnight in filtered water and 1 Tbsp whey
1/2 C Dry Cannellini Beans, soaked overnight in filtered water and 1 Tbsp whey

Directions

1. Saute the onions and garlic in oil, then add the turkey and spices and brown it until cooked through.

2. Combine the turkey mixture with the rest of the ingredients in the crock pot and cook all day.

3. Serve with cheese or sour cream on top.

*Serve with cornbread, or cous cous, or over baked potatoes.

Mom Tips

* Dad doesn't like beans so I often make extra beans, puree them, and sneak it into the pot. You can also puree almost any kind of vegetable and sneak it in there if you want to. Carrots and red peppers work well.

* If it's summer and you have fresh tomatoes, you can substitute chopped tomatoes for Pomi, but who wants chili in summer? I don't buy canned tomatoes because of the BPA in the cans. Pomi tomatoes come in a carton and are imported from Italy. Although they're not organic, they're grown using sustainable practices. Whole Foods has the best price on them around here - surprise, surprise!

* I like to make my spice mixture ahead of time. I just quadruple the recipe and keep it on hand labeled "chili.". Then I add a heaping tablespoon to the pot.

Apple Crisp

I've mentioned before that Dad loves apple treats, and that's an understatement. He also loves crumble, and that's an even bigger understatement. This recipe is a favorite for both of us. For me because it's easier than pie - literally - I don't have to deal with making a crust. For him because I've doubled the topping since my original version and he's in crumble-lovers heaven. That being said, this recipe is altered for only the most serious of crumble-lovers. You can halve the crumble if you're not a die hard.

Ingredients

10 Cups Apples, peeled, cored, and sliced (Golden Delicious or Granny Smith are always sure bets)
1 Cup Sugar
1 Tbsp Flour
1 Tsp Ground Cinnamon
1/4 Tsp Nutmeg

Crumble Ingredients

2 Cups Oats
2 Cup Flour
2 Cup Brown Sugar, packed
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Cup Butter, melted

Directions

1. Preheat the oven to 350

2. Mix the first set of ingredients together, then mix with the apples, making sure to cover the apples well. Put the apples in a greased 9X13 dish, or you can split the recipe and put it into two pie plates (freeze one for later!).

3. Combine the crumble ingredients until well incorporated and cover the apple mixture with it.

4. Bake for 45 minutes.

Serve warm with vanilla ice cream... SLURP!

Macaroni & Cheese with Chicken & Broccoli

I'm a mac & cheese freak. I was raised on boxes of bright yellow Kraft Macaroni and Cheese. It was also, sadly, my staple in college. Legend has it that Nana would secretly buy boxes of generic (and less expensive) mac & cheese, set an old, empty Kraft box on the counter, and try to pass off the generic as the real thing. She didn't get away with it.

Now that we're all older and wiser, chemically laden boxes of Kraft are a thing of the past. But if I'm being completely honest, sometimes it still calls my name when I pass by the Pastaroni/Minute Rice/Kraft Mac & Cheese aisle.... What can I say? Old habits die hard!

So anyway, one day I was reeeeeally craving some mac & cheese, but Dad doesn't like mac & cheese (blasphemous!), so I went hunting for a recipe that might satisfy us both. What resulted is the recipe below. Even though Sister likes all of the ingredients separately, she won't even touch this - she doesn't do casseroles. The rest of us love it! It's pretty time-consuming, so I usually make a giant batch of it for dinner on a night when Sister isn't home and freeze some portions for Dad to take to school for his lunches. It freezes beautifully. It also makes a great dish to take when visiting a new mother. It's never had anything but rave reviews - not counting sister!

Ingredients

1 Pound Chicken Breasts, sauteed then cubed smallish
2 Tsp Olive Oil
2 Heads Broccoli, steamed for 3-5 minutes
2 Tbsp Unsalted Butter
2 Tbsp Flour
2 1/4 Cups Whole Milk (or 2 cups cream)
1 1/2 Cups Grated Fontina Cheese (or Farmer's cheese)
2 Cups Grated Cheddar Cheese
Salt
Pepper
1 Pound Macaroni, cooked
1/3 Seasoned Bread Crumbs

Directions

1. Melt butter in large saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Gradually mix in milk. Bring to a boil while stirring. Reduce heat and simmer, stirring constantly.

2. Add both cheeses (save 1/2 cup of cheddar for top) and stir until sauce is smooth. Season to taste with salt and pepper.

3. Mix sauce with pasta, chicken and broccoli.

4. Add the mixture to two casserole dishes. Top with seasoned breadcrumbs and 1/2 cup of cheddar cheese. Cook in 350 degree oven for 20 or 30 minutes.

Mom Tips

This recipe is very forgiving, so if you have more or less than is called for of chicken, broccoli, or pasta, it will still work. Truth be told, mine is never exactly the same twice.

Only chumps buy bread crumbs! I always throw bread heels in the freezer and when I have a bunch I throw them in the food processor to make my own. You can add seasoning to it to make "seasoned" breadcrumbs.

Trader Joe's has a very affordable New Zealand grass-fed cheddar cheese that's $5 a pound. It comes in organic grass-fed as well, but it is $8 a pound.

Poppy Seed Chicken Casserole

Okay, don't eat this one if you're trying to watch what you eat but it's freakin' delicious! This is our family's favorite casserole, and the ONLY casserole that sister will touch with a ten-foot pole, including macaroni and cheese, if you can believe that!

Nana found this one in a magazine years ago and it really only comes out of hiding when Mom isn't going to be home for dinner (dad can't do anything in the kitchen past "put this in the oven on so-and-so temp for so-and-so length of time). I've tried my best to make it healthier. I try to make myself feel better by serving it with lots and lots of veggies - broccoli goes great with this.

Please pardon my filthy stove.

Ingredients

4 Chicken Breasts, cooked and shredded (you can cube it, if you're feeling lazy)
2 Cans Cream of Chicken Soup (Whole Foods carries a couple of organic brands, but they can be hard to find. I plan on learning how to make it myself very soon. It's next on my list.)
1 Pint Sour Cream
1/2 Jar Poppy Seeds
Enough crushed "Golden Round" crackers (like Ritz) to cover the top with a thin layer (you should be able to find an organic version in most grocery stores)

Directions

1. Mix the chicken, soup, sour cream, and poppy seeds together and spread in a greased casserole dish. Sprinkle the crackers on top.

2. Bake at 350 for about 40 minutes or until the sides start to bubble.

Mom Tip

*If you freeze this, don't put the crackers on top until it's ready to cook or they'll be soggy.

Caramelized Onion Vegetarian Pizza

*Caramelizing the onions beforehand makes this pizza to-die-for!

This pizza tasted ten times better than it looks in this picture!

Ingredients

1 Pizza Crust
2/3 C Pizza Sauce
6 Oz Mozzarella Cheese, shredded
1/2 C Spinach, pureed
1 Tbsp Olive Oil
1 Pinch of Salt
1/2 Onion, cut into strips
2 Cloves Garlic, minced
1 Handful Crushed Red Peppers
1/2 Bell Pepper, cut into strips
1 C Tomatoes, chopped
Parmesan Cheese

Directions

1. Heat a skillet on medium and add oil. Add the onions and a pinch of salt and saute until they begin to soften. Add garlic and crushed peppers and saute for another minute. Remove from heat.

2. Spread pureed spinach over the pizza crust. Add sauce, cheese, and all the toppings. Grate some Parmesan cheese over the top of the pie.

3. Bake in 425 degree oven for 10 minutes.

Serve with a salad.

Mom Tips:

Dad doesn't like tomatoes, so I dice them instead of slice them so he can tolerate them.

I like to hide pureed or chopped spinach on the bottom of our pizzas - it gives us a little extra punch of nutrition and no one ever notices that it's there.

Pizza Crust

*Make this pizza dough in your bread machine. This recipe makes enough dough for two 12" pies. You can refrigerate the dough for up to a week, or freeze it. If you freeze the dough, take it out and put it in the fridge the night before you're planning on using it. Or you can bake it into a crust right away and refrigerate or freeze the crust.

*A personal dough roller - every well-stocked kitchen should have one!

Ingredients

1 1/2 C Warm Water
2 Tbsp Olive Oil
2 tsp Sea Salt
4 1/4 C All Purpose Flour
2 tsp Sugar
2 tsp Yeast

Directions

1. Add all ingredients to your bread machine in order given. Set your machine on "Dough" and push start.

2. When done, split dough in half and move one ball to floured board. Roll dough into a circle the size of your pizza stone, making it as thick or thin as you like. Fold edges over to make crust. Brush edge of crust with olive oil and sprinkle with grated Parmesan.

3. Bake in 450 degree oven for 10 minutes.

Mom Tip:

*To make a wheat version of this recipe, use 2 1/4 cups whole wheat flour and 2 cups white flour. Do not substitute whole wheat for all of the white flour or your pizza won't be chewy enough!

Sausage & Gorgonzola Pizza

*I found this recipe here. The flavor of Gorgonzola is too strong for Dad, so I only use a minimal amount.

Ingredients

3 Sausages, casings removed
1 Pizza Crust
1 1/4 C Pizza Sauce
6 Oz Shredded Mozzarella (Trader Joe's & Safeway have affordable, organic mozzarella)
1/2 cup thinly sliced fresh basil leaves
2-4 Oz Gorgonzola Cheese, crumbled
1/4 cup black olives, halved
4 thin rounds Green Bell Pepper, halved

Directions

1. Saute sausage in large skillet over medium-high heat until just cooked through, breaking into 1/2-inch pieces with back of spoon, about 10 minutes. Drain off fat; set sausage aside.

2. Place pizza crust on pizza stone. Spread sauce over crust; add cheese and toppings.

3. Bake pizza in 425 degree oven until crust is crisp and topping is heated through, about 13 minutes.

Mom Tips

Pizzas are great for making ahead and popping in the oven when you're ready. They refrigerate and freeze easily.

Buy organic bell peppers in bulk when they're in season, slice, and freeze them so you can enjoy them on your pizzas all winter long.

Strawzleberry Pancakes

*This is a quick and easy pancake recipe that can be made with ingredients you should have on hand. Perfect for spur-of-the-moment Sunday breakfasts! The strawberries can be substituted for any yummy treat: fresh or frozen blueberries, mini chocolate chips, banana slices... the possibilities are endless!

The pancake warmer & butter bell are 2 of my favorite things. My kids can fight over them when I'm dead.

Ingredients

1 C flour (I use some combination of wheat and all-purpose, usually about 50/50)
1 Tbsp Brown Sugar
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Egg, beaten
1 C Buttermilk
2 Tbsp Oil
A Handful of Strawberries, sliced thin

Directions

1. Combine dry ingredients. Combine wet ingredients separately. Add wet ingredients to dry and stir until just moist. Batter should be lumpy.

2. Heat a griddle or skillet on medium heat, add pancake batter and cook about two minutes on each side. Makes about 12 small pancakes.

Mom Tips:

If you don't have buttermilk on hand, you can use a cup of milk with a tablespoon of lemon juice added and let sit for five minutes. If you do have buttermilk and don't use it that often, you can freeze it in one cup portions and take them out as you need them.

Double the recipe and freeze the leftovers for a quick breakfast. Just set them on a cloth napkin (so they don't get soggy) in the microwave for 30 seconds and enjoy.

Mexican Rice

*This rice is the perfect compliment to any Mexican dish.

Ingredients

3 Tbsp Oil
1 cup Uncooked Long-Grain Rice
1 Clove Garlic
1/2 tsp Ground Cumin
1/4 C Onion, chopped
1/2 C Tomato Sauce
2 C Chicken Stock

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with salt and cumin.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Mom Tip:

The picture above shows 1/3 of this recipe - about 2 cups. Freeze the rice in portioned glass containers for later use. To thaw, add some water, lay the lid on loosely, and steam in the microwave for 2-3 minutes.

Chicken Enchiladas

Ingredients

2 Tbsp Oil
4 Chicken Breasts, cooked and shredded
1 Onion, chopped
1 Bell Pepper, chopped
2 Cloves Garlic, chopped
4 Cups Cheddar Cheese, shredded (plus a little extra to munch on while you work)
3 Cups Enchilada Sauce
20 Corn Tortillas
2 Handfuls of Black Olives

Instructions

1. Heat frying pan on medium-high. Add oil; saute onion, bell pepper, and garlic until soft. Add shredded chicken and some of the enchilada sauce. Simmer.

2. Heat oil in skillet on high. Add a tortilla and heat for three seconds, flip. Add another tortilla under the first, heating for three seconds. Continue adding tortillas on the bottom one at a time.

3. Pour some of the enchilada sauce on the bottom of a glass baking dish. Add some of the chicken mixture and cheese to each tortilla, roll them up, and place them in the baking dish seam side down. Top with remaining sauce and cheese. Add olives on top.

4. Bake in a 400 degree oven for 30 minutes. Serve with sour cream and avocado.

Mom Tip:

By making my own enchilada sauce, I can make it as mild or as spicy as I want. Right now, it's very mild because that's what you kiddos will eat. Daddy spices his up a bit by adding some salsa on top.

Daddy doesn't like beans, but if he did I would only use two chicken breasts and substitute the other two breasts for beans, about two cups.

The picture above shows half of the enchiladas this recipe makes. Split the recipe into two dishes. Eat half of the enchiladas now and freeze the other half for later.

*Serve with Mexican rice and black beans.