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Southwest Chicken Soup

Southwest Chicken Soup

This recipe came about from a “once around the kitchen” dinner night.  I threw in everything I already had that I thought might work together.  I really like southwestern flavors, and you can easily add some chopped jalapeño and cayenne pepper if you want it spicy.

Ingredients:

  • 1 onion, chopped
  • 2 stalks of celery,chopped
  • 2 carrots, chopped
  • 1 bay leaf
  • 2 quarts chicken stock
  • Rotisserie chicken, picked
  • 1 can pinto beans with just a bit of liquid
  • 1 sweet potato/garnet yam, chopped
  • 1 can green chilies
  • 4-5 big spoonfuls of your favorite salsa
  • Dried oregano (about 2 tbls. or more)
  • Ground cumin (start with 2 tsp. – I usually add a bit more)
  • Salt and pepper
  • Juice of half a lime

Directions:

Sauté onion, carrots and celery until soft. Add rest of ingredients except for lime. Bring to boil, then simmer for awhile till combined. Swish in lime juice at the end and check seasonings.

Notes:

Try it with cilantro, avocado, and dairy free mozzarella-type cheese on top.

Chunky Tomato Soup

Chunky Tomato Soup

This recipe was inspired by the Potassium Balance Broth in the Hungry For Change cookbook.  I wanted more of a tomato soup, so this is my variation.  It’s a great, simple soup that is easy to digest and is super good for you.  I always seem to want more of this one!

Ingredients:

  • 4 cups sping water
  • 4 medium zucchini, chopped
  • 15 ounces green string beans, roughly chopped
  • 1 small bunch parsley, roughly chopped
  • 3 tomatoes, finely chopped (see note)
  • 2 cloves garlic
  • 2 stalks celery, finely chopped
  • 1 tsp. sea salt
  • 26 ounces crushed tomatoes (see note)
  • Fresh herbs – Oregano, basil, or your favorite combination

Directions:

1. Put all ingredients, except crushed tomatoes, in a pot. Bring to a gentle boil, lower heat and then simmer very gently for 30 minutes, with lid on.

2. Strain and use as a broth. Alternatively, leave vegetables in, or even blend to create a thicker soup.

Notes:

The original recipe calls for the 3 tomatoes, but I found I wanted more tomato flavor (especially when tomatoes are out of season and not so yummy), so I added about 26 oz. crushed tomatoes (I use Pomi brand). I used one of those “boat motor” immersion blenders and blended it (didn’t strain it – I wanted all the fiber from all the good veggies!) until it was a little bit smooth, a little bit chunky.

Then I added some fresh herbs  and I ate several bowls of it! I thought it was good – really light and tasty and my body seemed to really love it as well!

 

Squash!

What a fun Healthy Priorities get-together!  I’m so glad everyone could come and learn a bit more about the amazingly versatile squash.  Here are the recipes I used:

Black Bean and Butternut Squash Tacos – click here

Spaghetti Squash Casserole – Click here

White Bean, Kale and Roasted Veggie Soup – click here

Paleo Pumpkin Bars – click here

Pickled Red Onion and Jalapeno – click here (it is included with the fish taco recipes, so just scroll down and you’ll find it).

 

Stuffed Acorn Squash

from Paleo Comfort Foods by Julie & Charles Mayfield

2 acorn squash

1 tbls. olive or coconut oil

1 onion, minced

3 cloves garlic, minced

1 red pepper, chopped

1 lb. ground turkey or turkey sausage

2 tbls. chili powder

3 tsp. cumin

1/2 cup tomatoes, chopped

Preheat oven to 400º.  Cut squash in half lengthwise, removing the seeds and pulp.  Place facedown in a baking pan with about 1/4” of water.  Bake for 30-45 minutes until squash is soft.

Heat a large skillet over medium heat, add in oil, and when hot stir in onions and garlic.  Cook until onions are translucent, being careful not to burn garlic.  Stir in peppers and cook for 3-4 minutes longer.

Add in turkey and spices and brown until turkey is cooked through.  Stain off any excess liquid from the turkey and stir in tomatoes, heating through.  Place squash face up and fill with turkey mixture and serve.

Notes:  Serve with your favorite salsa or dairy-free cheese on top.  I also took the leftover turkey mixture and served it with some leftover spaghetti squash and it was great!

Zucchini Pizza Boats

I’ve seen lots of recipes for these, but I took my inspiration from Paleo Indulgences by Tammy Credicott

Preheat oven to 400º.  Clean the zucchini, then split in half lengthwise and scoop out part of the center and seeds to make a shallow well.  Place the zucchini on a baking sheet lined with parchment with the hollow-out side up.

Fill the hollowed-out center with pizza sauce, your favorite marinara sauce or bruschetta  topping and then start layering all your favorite pizza toppings.  I used turkey sausage and mushroom and I’ve also made some using turkey canadian bacon and caramelized onions.  (Just make sure that the toppings, like sausage, are already cooked).  Top with your favorite dairy-free cheese (I used Daiya).

Bake about 20-30 minutes or until toppings and sauce are bubbling and zucchini is soft.

 

Put It In A Pumpkin!

At a recent Healthy Priorities get-together, we all brought food that we could serve in a pumpkin.  I know – how cute is that idea?!  I can say that because it wasn’t my idea at all, but thought it would be fun.  Sure enough, everything is way more fun to eat when it’s served in a surprising way, and pumpkins fit the bill.  The nice thing is that now we can find all kinds of different orange pumpkins, white pumpkins, squashes of all kinds….. be creative.

For cold food, just cut open at the top and scoop out the seeds and pumpkin goo (not sure if it has an official name) and you’re ready to use as a serving bowl.  You can use one of those mini pumpkins scooped out for all kinds of dip, and I liked what H.P. member Linda did.  She put her dip in a regular bowl, but filled a white pumpkin with all kinds of veggies for dipping and they looked so beautiful with all the different colors.

If you are serving something hot, you might want to cook your pumpkin first.  Cut open at the top, scoop out the seeds and pumpkin goo, rub insides with a bit of olive oil, salt and pepper, and place on a sheet pan or in baking pan.  Bake for about 45 minutes or until done, in oven at 350 degrees.  Let it sit for a bit, then pour in your soup, chili, etc.  With the pumpkin cooked, when you scoop out some chili, you can get a bit of the cooked pumpkin with it and its really good!

Mediterranean Stew

Contributed by Holley
  • 1 butternut squash – peeled, seeded, and cubed
  • 2 cups cubed eggplant, with peel
  • 2 cups cubed zucchini
  • 1 (10 ounce) package frozen okra, thawed
  • 1 (8 ounce) can tomato sauce
  • 1 cup chopped onion
  • 1 ripe tomato, chopped
  • 1 carrot, sliced thin
  • 1/2 cup vegetable broth
  • 1/3 cup raisins
  • 1 clove garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 3-4 cups chicken

Cover, and cook on low for 8-10 hours, or until vegetables are tender.

Sausage Sicilian Soup

Contributed by Allison

  • 8 Italian chicken sausages, casings removed
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • 1/2 tsp. dried basil
  • 2 28 oz. cans organic crushed tomatoes
  • 2 c. gluten-free pasta
  • 2 32 oz. boxes chicken stock
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

In a large soup pot, add crumbled sausage, onions and garlic.  Cook on a medium to low heat until onion and garlic are nearly translucent.  Add tomatoes, chicken stock and pasta.  Cook on a low simmer for 30 minutes until the pasta is cooked through.

HINT:  I never add all the tomatoes or chicken stock at once.  I’ll add approximately 3/4 of both items and then add to the pot as needed to create the desired consistency of a hearty soup.  I found this to be especially true when working through the recipe modifications.  Depending on the type and size of the pasta, you will need to adjust the liquid.

Suggested serving addition:  Add shredded mozzarella to the top when serving.

Butternut Squash and Chicken Chili

Contributed by Holley

  • 1 tbls + 1 tsp. olive oil
  • 1 onion, chopped
  • 1 1/3 cloves garlic, minced
  • 11 oz. shredded chicken breast
  • 11 oz. butternut squash – peeled, seeded and cut into 1″ dice
  • 1/3 cup chicken broth
  • 1 (4.5 oz) can chpped green chilies
  • 1 (4.5 oz) can petite diced tomatoes
  • 1 (15 oz.) can kidney beans with liquid
  • 1 (15.5) can white hominy, drained*
  • 1 (8oz.) can tomato sauce
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • Salt and Pepper

*  Canned corn can be used in place of the hominy

Heat the olive oil in a large pot over medium heat.  Stir in the onion and garlic; cook and stir for 3 minutes, then add the shredded chicken.

Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, salt and pepper.  Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.  Serves 8

Amount Per 1 cup serving Calories: 167 | total Fat: 3.3 g | Cholsterol: 23 mg

Lentil Sausage Soup

This is a great chunky soup adapted from Ina Garten’s, (www.foodtv.com).
Since they are easily found, I used basic brown lentils and substituted gluten-free turkey kielbasa.  Contributed by Jamie
  • 1 lb. French green lentils (recommended: du Puy)
  • ¼ cup olive oil, plus extra for serving
  • 4 cups diced yellow onions (3 large)
  • 4 cups chopped leeks, white and light green parts only (2 leeks)
  • 1 tablespoon minced garlic (2 large cloves)
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon ground cumin
  • 3 cups medium diced celery (8 stalks)
  • 3 cups medium diced carrots (4 to 6 carrots)
  • 3 quarts Chicken Stock
  • ¼ cup tomato paste
  • 1 lb. kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
  • 2 tablespoons dry red wine or red wine vinegar
  • Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.