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Greens with Your Beans Soup

November 20, 2011 By Leave a Comment
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  • 2 cans black or pinto beans, rinsed & drained
  • 1 T. olive oil
  • 2 medium yellow onions, chopped
  • 3-4 garlic cloves, minced
  • 2 stalks celery
  • 2 medium carrots, sliced
  • 1 32oz container chicken broth
  • ½ tsp thyme
  • ¼ tsp marjoram
  • 1 bay leaf
  • 5 oz spinach

Directions

  1. Heat oil in a large saucepan, add in onions and garlic, cooking until soft. Once the onions are soft, add in carrots and celery, cooking for another 2-3 minutes.
  2. Add in chicken broth, beans thyme, marjoram and bay leaf.  Cover and simmer for 20 minutes.
  3. A handful at a time, cur the spinach crosswise to make thin ribbons and add to the soup.  Cooking 5-10 minutes then serve.

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Creamy Mushroom (Low-Carb) Soup

November 19, 2011 By Leave a Comment

This is an easy soup and is low-carb, can be non-dairy, paleo & even vegan (if you use vegetable broth)
Its perfect for those cold winter days all by itself or as an appetizer

-16-20 oz of mushrooms (1 -2 containers)
-2-3 cups low-sodium chicken broth (or vegetable
- 1 whole white or yellow onion
- 1-2 tbsp. tarragon
- 1-2 tbsp. olive oil
- 1/4 c. non-fat greek yogurt (optional)

First–CHOP up the onion into itsy bits and chop the mushrooms into itsy bits.

Saute the onion in approx 1 tbsp. olive oil for 5 mins.
add mushrooms and a little more oil and saute for another 5-10 mins.

MAKE SURE YOU LET THIS COOL.

Take the onion and mushroom mixture and dump it into a blender. Add 2 cups of your broth and blend.
Check the consistency, you may need to add another cup of broth to make it less thick.

(if you like a creamier soup, this is where you can add the greek yogurt)

Pour into saucepan, add garlic salt and tarragon to taste.
Simmer soup for 5-10 mins.

Serve hot!!

ENJOY!!

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Tom Yum Gai (Thai Soup)

November 7, 2011 By Leave a Comment
Tom Yum Gai

• 8 oz boneless, skinless chicken breast, cut into 1 1/2 inch pieces or shrimp
• 2 Tsp turmeric
• 2 garlic cloves, minced
• 6 dried kaffir lime leaves
• 1 T. dried ginger
• 1 can button sliced mushrooms
• 2 tomatoes,cut into 8ths
• 4 Tablespoons Thai fish sauce
• 3 cups water
• 1 stalk lemon grass, cut into 2″ long pieces & pounded
• 4 Tablespoons lime juice (or more to taste)
• Fresh cilantro chopped for garnish
• 1 Tablespoon thai chili pepper, chopped

1. Bring water to boil in a medium-sized pot over high heat. Add kaffir lime leaves, galangal and lemon grass. Cook for 2 minutes.
2. Add button mushrooms. Cook for a few minutes more. Add chicken. Do not stir. Cook for 5 minutes or less until the chicken is cooked through – do not overcook.
Remove from heat. Season to taste with fish sauce, lime juice and chili peppers. Serve immediately with steamed jasmine rice

Tom Yum Gai

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Coconut Pumpkin Soup

November 7, 2011 By Leave a Comment
Coconut Pumpkin

2 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded, peeled and cubed
2 tablespoons chopped garlic
1 32oz container of chicken broth
1 can coconut milk
1 bay leaf
1 tablespoon dried sage
1 tsp whole cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
salt to taste
ground black pepper to taste

Directions
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf and puree. Serve hot.

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Butternut Squash Soup

November 7, 2011 By Leave a Comment

Butternut Squash Soup
Ingredients
• 2 tablespoons butter
• 1 small onion, chopped
• 2 stalk celery, chopped
• 2 medium carrot, chopped
• 4 red potatoes, chopped
• 1 medium butternut squash – peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

Directions
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper

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Roasted Tomato Soup

November 7, 2011 By Leave a Comment
Tomato soup

Ingredients
• 1 (14-ounce) can chopped tomatoes
• 2 T plus 1/4c extra virgin olive oil
• Salt and freshly ground black pepper
• 2 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 3 T dried basil leaves
• 1/2 cup unsweetened almond milk
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth

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Homemade Curry

November 6, 2011 By Leave a Comment

HOMEMADE CURRY

– Cook up 2 lbs of chicken, cut into chunks and set aside.

– Combine & cook in a wok until semi opaque:
1 T Olive oil
1 tsp tumeric
1/2 tsp salt
1/2 tsp pepper
1 yellow onion chopped

– Toss chicken into onion mixture

– Combine, mix well and add to chicken & onions

– Add the following to your Chicken/Onion mixture
1 can coconut milk (light does not work as well but feel free to use it)
1-2 T Red Curry Paste
1 T Honey
1 sliced orange or red bell pepper
1 zucchini cut in half length wise then sliced
Zest of one lime

– Simmer for 15 mins or until veggies are semi soft. Top w/fresh chopped cilantro.

ENJOY IT! It’s delicious!

Not a pretty picture but you will like how it feels in your belly.

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