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Category Archives: Paleo recipes

Butternut Squash & Chipotle Chicken Stew (Leftover Delight)

Butternut Squash & Chipotle Chicken Stew

Butternut Squash &
Chipotle Chicken Stew

I have to admit we enjoyed the Butternut Squash Soup so much that I froze the leftover for future meals. Mark asked me to try adding leftover Turkey to the soup. Well, I loved his idea but why not bump up the flavors a bit by adding leftover shredded Chipotle Chicken? And that’s exactly what I did and discovered a wonderfully flavored stew. Just lovely and oh so belly warming during these cold days.

Ingredients:

  • leftover Butternut Squash Soup
  • at least 2 cups, leftover, shredded, Chipotle Chicken

Now, I don’t know how much easier this could get…..oh yes I do. Combine both ingredients in pot and re-heat over medium-low. When heated thoroughly try serving this wonderful leftover combination with some nice hot Blue-Cheese Popovers. (All recipes can be found here on my blog, just search Butternut Squash Soup, Shredded Chipotle Chicken in a Crockpot and Blue-Cheese Popovers.)

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Butternut Squash Soup

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I was inspired by my Daughter-in-Law who spent her first Thanksgiving with me this year. I asked her what she would like to have at the dinner table for the holiday. Two dishes came to her mind. The first was corn pudding, which she made for us and it was so delicious there was very little left. The 2nd dish was a butternut squash soup. Well, I have never made this type of soup before so I asked around and a co-worker generously shared an old Women’s Guild recipe with me. I generally serve a special homemade soup the next day and invite my guest back for lunch. So I decided I would make this soup for that day. Plans changed, as they do in a lot of families. Some guest needed to go back to their homes the next day, others had already made plans.  Fortunately my Son and Daughter-in-law were my exclusive guest for the entire weekend. Sadly they too had other plans for us. We visited, we shopped, we went sight-seeing and ate our meals while out and about. Don’t get me wrong it was a fabulous time spent with the two of them, but I never made the soup. That is until this weekend. We had a major snow storm blow through our area and I was hunkered down in the house. What better time than now to make this soup. I doctored up the recipe that was given to me, I don’t know what compels me to do that, but I did.  It was well worth the work. Mark and I loved it thoroughly. Here’s my stab at Butternut Squash Soup.

Ingredients:   yields 8 to 10 servings

  • 1 TB vegetable oil
  • 2 TB salted butter
  • 2 medium leeks, white parts only, roughly chopped
  • 1 yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 4 1/2 cups of chicken broth
  • 1 large butternut squash, peeled, seeded and cut into 2″-inch pieces
  • 1 3/4 sweet corn kernels, drained if using canned, thawed if using frozen
  • 1 tsp of salt
  • 1 tsp of nutmeg
  • 1 tsp of cumin
  • 3 to 4 TB heavy cream
  • ground black pepper to taste

In a large stock pot, heat the oil and butter together over medium heat. Add the leeks, onion and garlic, saute them until the onions become soft. Add the chicken broth, squash, corn, salt, nutmeg and cumin. Increase the heat to medium-high and bring to a boil. Once boiling reduce the heat to low, cover and simmer for about 30 minutes, until the squash is very soft.

Using a food processor or blender, strain off the vegetables and puree them until they are smooth. You may have to work in batches and possible use some of the broth to achieve a smooth consistency. Return the pureed vegetables back to the pot of broth. Over medium heat, stir in the cream and heat thoroughly for serving.

Suggestions: The original recipe suggested garnishing with chopped chives and molasses. I wasn’t sure about the whole molasses thing, maybe I’ll try that with the left overs. Now we would like to try garnishing with some shredded sharp cheddar. Or, how about adding some shredded turkey or chicken to the soup once the cream is added?

 
 

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Peppered Breakfast Bacon

While visiting Louisville Kentucky this summer I was served bacon with so much deep flavor. Come to find out the difference between my bacon and theirs was that they peppered their bacon while frying. What an easy way to enhance the wonderful flavor of good breakfast bacon.

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Posted by on October 26, 2013 in Breakfast, Paleo recipes, Pork

 

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Cantaloupe Banana Smoothie

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As Mark and I continue to enjoy our smoothie adventure we find so many combinations of fresh fruits and vegetables that we enjoy creating with. This time we added cantaloupe.

Ingredients:  yields 2 servings

  • half a cantaloupe, flesh only
  • 1 banana, flesh only
  • 1/2 a cucumber, flesh only
  • 2 small ribs of celery
  • 1 large handful of kale, leaves removed from stem
  • a good pour of honey
  • a bit of ginger crystals

Blend it all up in my Ninja with a bit of ice and we have a morning smoothie delight.

 
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Posted by on April 27, 2013 in Breakfast, Drinks, Paleo recipes

 

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Smoothie or Blend?

smoothie or blend

smoothie or blend

Whether you call it a smoothie or blend, I am addicted to my morning drink of greens, veggies and fruit. Over the last few months I have been making an effort to start my day off in a healthier manner. So, for me, these smoothies were the answer. Now I even have Mark on board, although I don’t think he craves them as I do.  I find my body loves the boost of energy I receive and because it’s not juicing the boost stays with me for hours without crashing. This recipe is just one of my many creations for the two of us.

Ingredients:

  • a handful of fresh Kale, stripped off the stem
  • a handful of fresh spinach
  • half a large cucumber or 1 medium cucumber, peeled and cubed
  • 1 banana
  • the flesh of 1 orange
  • 1 green apple, peeled and cubed
  • a tablespoon or so of honey
  • a good sprinkle of ginger crystals
  • about a cup of water or as I did this morning white cranberry juice

Put everything into your blender, smoothie maker, food processor or ninja. Pulse until completely blended. If you would rather it be thinner, add more liquid. I don’t mind a bit of a chew.

Suggestions: Adding celery would also be great if you want to spice it up a bit.

 
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Posted by on March 29, 2013 in Breakfast, Drinks, Paleo recipes

 

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Pineapple Sage Marinade

Pineapple SageMarinade

Pineapple Sage
Marinade

A couple of years ago I was given a Pineapple Sage herb plant. Wow, did it ever grow without any trouble. So over the last couple of growing seasons I’ve harvested it and placed it in my freezer. I had yet to use it in a recipe, and truth be told I had completely forgotten about it, well until today. My summer harvest of herbs in my freezer is dwindling down, just in time for the spring planting season. And there it was, my Pineapple Sage herb stash of time past. So why not try it on my roasted chicken? Of course I tried it and it was a fabulous addition to my other herbs.

Ingredients:

  • 4 Tb fresh Pineapple Sage
  • DSC_08542 Tb fresh Basil
  • 2 tsp fresh Rosemary
  • juice of 1 lemon
  • juice of 1 orange
  • 2 cloves garlic
  • 1 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1 Tb Olive oil

In your food processor or blender combine all the ingredients and process until you have a smooth marinade. Pour this into a gallon zip lock baggy, place your meat in the baggy, seal and squish all around. You can also use a big bowl, place your meat in there with the marinade, roll it around to completely infuse the marinade and cover with plastic wrap.  Refrigerate for at least 2 hours. I used this marinade for my roasted chicken and can’t wait to try it on pork country ribs.

 

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Ham & 15 Bean Soup

15 Bean Soup

15 Bean Soup

Our winter has been mild this year, but I don’t need snow and the temperature to be in the teens for inspiration to make a nice crockpot full of Ham & 15 Bean Soup. Just a little rain can inspire me.

Ingredients: Makes about 16 servings.

  • 3 to 4 stalks of celery, chopped
  • 1 summer, yellow squash, sliced or chopped
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 heaping Tb chicken base (I use Das Dutchman Essenhaus)
  • 1 tsp black pepper
  • 2 tsp ground mustard
  • 3 to 4 thick ham slices or ham steaks, cubed
  • 1 bag of 15 bean soup, put the seasoning packet aside
  • salt for seasoning

DSC_0792In a large crockpot combine all of the ingredients and pour in enough water to cover all of them well. Cook on high for 6 hours or more. Once the beans are very soft, season with salt if needed or add in the seasoning packet if you would like. I generally just throw the packet away.

This recipe makes a lot of soup, but it freezes great for future cold days.

 

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