RSS

Tag Archives: chicken

Veggie Chicken Rice Soup

I have heard the H1N1 virus (aka swine flu) has been going around lately and so now is the time to build up the immune system!
I personally am against vaccinating myself because I have an over reactive immune system that it would challenge my system even more. (That is exactly what my doctor told me). If you get vaccinated, I hope it helps you. For me it’s not worth the risk. So I do things more naturally to prevent from getting sick. And so far it’s been working for years!
First off, to help when I feel the tickle in my throat, or the glands swelling I go immediately to these natural remedies. I also follow up by adding some dōTERRA OnGuard oil to my water and it really does the trick!
My friend says to me “whatever placebo effect works for you”. but his family is ALWAYS sick! I think the placebo is working. 😉

20140106-230136.jpg
Another thing to do to help your immune system is drink LOTS of water! If you consume a lot of sugar (aka bottled juice) it actually will not help much unless it’s freshly juiced, then you are getting the live enzymes to help you recover. Bottled juice is dead enzymes.
And the another thing you can do to prevent getting sick, STOP EATING FAST FOOD! You want whole foods, good produce, not antibiotic filled tumor cows and GMO veggies. Home cooked or raw veggies are what you want to build up immunity in the winter.
There is time to achieve this on a busy schedule. I usually make enough for a small army and either freeze part for next week or eat it all in one week. To add variety (because I do get bored with food) I cut up different veggies to eat with some hummus or other healthy snacks. I could eat soup every day all day though. :-]
So speaking of soup, there’s a recipe! Read, create, enjoy!

20140106-225754.jpg
Veggie Chicken Rice Soup

To start out:
I took a rotisserie chicken carcass and put it in to the crockpot, added 4 cups of chicken broth, then filled to the 10 cup line and dropped in a vegetable bullion cube. Put on high setting for 2 hours.

If you have the meat from the carcass then skip the chicken prep. If not, read the steps below.

Ingredients for chicken prep:
• 1 lb chicken breasts (I started mine from frozen)
• 1 tbs oil (grapeseed, or avocado oil works good).
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
-In a large soup pot heat oil and add chicken (frozen or fresh). Sprinkle seasonings on chicken as it’s cooking, and cook until browned on both sides. (No pink in the center).
Once cooked set aside to chop later.

20140106-230028.jpg
Soup prep:
• 4 carrots, peeled and chopped
• 1 onion, chopped
• 6 celery stocks, chopped
• 2 cups red cabbage, chopped
• 4 garlic cloves, smashed or minced
• 1 Tbs oil

Once removed chicken from large pot, add the above ingredients and sauté for 5-10 min on medium heat until onions are almost translucent.

When your chicken stock is ready, sift out the bones and leftover meat and pour the broth into your large pot.

Then add:
• 1 lb chopped cooked chicken
• 1 tsp dried parsley
• 1 tsp salt
• 1 bay leaf
• 1/4 tsp dried thyme
• 1/4 tsp celery seed
• 1/4 tsp black pepper
• 1/2 cup Jasmine rice

Bring to a boil, then simmer for 30 minutes or until rice is cooked.
Yum yum!
I added the cabbage for an extra punch of Vitamin C. The carrots and celery are loaded with folate and calcium. A good combo to ward off the flu bug by building your immune system.
This recipe was super easy for me and I’m having a tired slow kinda day after my chiropractor torture chamber treatment. Tomorrow is always a better day. 🙂 But if I can do it feeling like I do, than it’s pretty easy. 😉
Try it, it packs a lot of flavor! Yum yum!

Advertisements
 
 

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Spicy Tortilla Soup

Tis the season for a warm soup! One of the reasons I love autumn is because it’s a great excuse to make SOUP! I am totally a soup person. I hated breakfast foods when I was a teen, so I would eat Campbell’s select chicken noodle for breakfast. And ya, I was hungry like 1 hour later. Haha.
This soup is gluten free and very hearty. I served this Sunday and most my friends made soup or chili too. We all had that look on our face like we barely ate but were sooo full! I ate mine with my Organic non-GMO white corn chips and they had their Juanita’s. They asked why I brought my own….umm…everything about Juanita’s chips are tainted! To each his own. :-p
This soup got the crowd approval, so it’s edible. I hope you try it, it can be made in the crockpot too. If you use canned beans then you don’t have to cook as long, 20-30 minutes to simmer is fine. I wish I had more chicken to work with but there were only 2 rotisserie chickens left; small or smaller. 😦 I had run all over town Saturday to get my stuff I between errands and avoiding car wrecks on the freeway. No greater joy then hitting every red light it town! :-p
I hope you try it out. Enjoy!

20131105-133540.jpg

Tortilla Soup

• 1 lb. dried black beans, rinsed
• 6 cups Chicken stock
• 1 large onion, chopped
• 2 ribs celery, chopped
• 3 carrot, finely chopped
• 4 cloves garlic, pressed
• 2 tsp. cumin
• 1/2 tsp. red pepper flakes
• 2 bay leaves
• 3 T. tomato paste
• salt to taste (about 3/4 – 1 tsp)
• 1/2-1 tsp pepper
• 1 rotisserie chicken, de-boned and shredded
• Cilantro, chopped for topping
• Cheese for topping (I use almond cheese)
• Tortilla chips

How To:
Cover and soak beans overnight, or bring to boil and then turn off stove and soak for 1 hour. Drain. (Or cheat if in a time crunch and use 2-3 15oz cans rinsed and drained)
Add chicken stock, onion, celery, carrot, garlic, cumin, red pepper flakes, and bay leaves. Bring to boil and simmer gently about 1 hour.
Stir in tomato paste, chicken bouillon, salt and pepper.
Simmer another 30-45 minutes, till beans are cooked through. Add chicken.
Remove bay leaves.
Serve topped with cilantro and cheese and tortilla chips.

*Note* I usually add more veggies than called for because I like a nice chunky soup to dip my chips in. 🙂

 
 

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Tuscany Bean Soup

20131018-140240.jpg

So this last month I’ve found out I’ve been gluten poisoned by supplements my doctor gave me. The sales rep lied to them saying it was GF when it wasn’t. So I was the one to burst their bubble.
No scary rash this time, probably because it was in low doses, but whenever I eat it’s like I’m digesting knives. So I put myself on a liquid diet this week. I’ve been doing healing smoothies in the morning, purée soups for lunch and no coffee.
Surprisingly I’m quite awake with no coffee!!!! That was a big shocker to me!
So something must be healing. Unfortunately all the problems with other areas of me have come back with a vengeance. 😦 I have a REAL naturopath I’m going to see next week. Let’s hope we can mop up this mess.
So on to the recipe, been slacking on getting this posted all week.
It’s fabulous, so try it on those days you need to warm your belly. :]
Happy Friday!!

Tuscany Bean Soup

Ingredients:
• 1 Tbs Grapeseed Oil
• 4 large garlic cloves, crushed
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups GF chicken broth
• 2 cups filtered water
• 2 1/2 cups cooked white beans, rinsed
• Turkey kielbasa sausage (I use Hormel natural selects, no nitrates)
• 4 Roma tomatoes, chopped
• 2 tsp dried Italian herb seasoning
• 1/4 tsp Salt
• 1/8 tsp pepper
• 1 cup chopped fresh parsley

Directions:
In a large pot, heat grapeseed oil. Add garlic, sausage, and onion; sauté until sausage is cooked and onions translucent. Add kale and sauté, stirring, until wilted. Add broth, water, cooked beans, tomato, herbs, salt and pepper.
Bring to a boil and simmer 10 minutes.
In a blender or food processor, mix the partial or all the soup until smooth (it tastes the same puréed as it does chunky, choose your texture). Return to pot and simmer 15 minutes. Then serve. It’s sooo yummy!

And here’s a Higgley moment. :-]

20131018-151516.jpg

 
 

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Not your normal Taco…

I have been craving tacos lately and someone brought mexi food into the office for me to be tortured by. So I tried to think of the quickest tacos possible….with little effort…no red meat.
I decided on super green shredded chicken tacos. 😀
They are super green cuz I didn’t want to buy red anything…too expensive! (Ahem red bell peppers…why do you have to cost so much?!?) And the other super is a super food, bok choy. Ya, I’m weird…I dare you to try it! It’s not bitter, it’s just right and loaded with good vitamins. 😉
So here’s how I did it…

20130828-191029.jpg
Ingredients:
• 1 lb. chicken breast
• 1 cup chicken broth or stock
• 1 serving of taco seasoning (my recipe below…store bought packets are glutenous)
• 1 onion, chopped
• 1 small bell pepper, chopped (splurge on red if you like, they are $6.99/lb here right now).
• 1 14 oz can black beans, rinsed and drained
• 1 can of corn or fresh/frozen…going for quick here though.
• 2-3 cloves garlic, crushed
• Salt, pepper, cumin, garlic powder, onion powder, cayenne.
• 1 Tbs Grape seed oil
• Guac & salsa (sour fream if you like, but soy cream is GROSS, I call it “Freme” cuz it’s Fake Cream…Freme)
• Taco shells or Udi’s has an AWESOME “flour” tortilla out now. Sooo yummy, make sure you heat it or it will break.
• “Cheese” I use Lisanatti brand Almond cheese in jalapaño flavor, but you have to cook the cheese with the shells or it won’t melt. I’m not a big fan of Dayia.

Taco Operation:
I use my pressure cooker to make the chicken. (Ain’t nobody got time to wait for chicken to cook after a long day of work!)
Put the broth in pot, add taco seasoning, salt and pepper (I totally eyeballed this so do how much you like) Dip the chicken in so it coats both sides. Lock the lid and set timer to 15 min after the rocker starts a rockin.
Cut up onions, and smash your garlic. Add them to a stainless steel sauté pan (a big one because we will be adding lots of ingredients later) with some grape seed oil and the black beans.
The stainless steel caramelizes the onion awesome. Teflon, not so much. The grape seed oil I like using more than olive oil cuz it can handle high heat better.
When onions are closer to done add the bell peppers, corn (if it was frozen thaw it, if its canned, drain it) and spices (Salt, pepper, cumin, garlic powder, onion powder, cayenne). Again I eyeballed this. Make them all grilled looking and delisioso.
Then…rinse and chop green parts of bok choy, pat dry. Shred “cheese”.
By now your chicken should be done.
CAREFULLY take your pressure cooker to the sink and pour cold water over the lid until the needle goes down (I have an antique PC so I don’t know about the digital kind all I know is that if that knobby thing falls of between stove and sink its not gonna be perty).
Take out the chickens, shred with two forks, add it back to the liquid, then drain.
Then assemble tacos! I’m sure you all know how to do that part. 😉
I used the New Seasons guac because I didn’t want to add another step and it was good!
So after this quick meal that took about a million words to describe, here’s the GF taco seasoning…(also do a search for my GF “Hidden Valley Ranch” and “Lipton’s Onion Soup” recipe dupes. You will save yourself some money…and it’s super easy!)

Gf Taco Seasoning
• 4 tbsp. ground cumin
• 2 1/2 tsp. paprika
• 1 tsp. cayenne pepper
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. black pepper
• 2 tsp. chili powder

How To:
Blend all spices in a bowl and use to season any taco meat you are cooking.
*I THINK this is the equivalent of one packet? I don’t remember, I make a big batch so I don’t have to think about it when I need it.

This recipe makes about 12-14 tacos.
Sharing is caring! 😀

20130828-195206.jpg

 
 

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Summer Cold Remedy

Well this week I decided to repeat my soup from last week except I made minor tweaks of adding ginger, lots more garlic (I could smell it when I returned home from my errands) and black eyed peas. It smelled wonderful!!

As the title states, I feel like I’m getting sick…and at the worst possible timing. I thank my co-worker who shared this nasty bug with me. I’ve just been achy all day and felt like my head was going to explode this morning…and my “neglected” bird (he just thinks he’s neglected if I go to the other room without him) was NOT HELPING my headache. I think he knows when to pull on that cord…and you would think he would back off after the first time getting in trouble…maybe that’s where the “bird brain” comes into play…

20130713-215416.jpg
Anyway I loaded up on the vitamin C at New Seasons Market. Got some strawberries, Valencia oranges, pink lady apples, and some lemons. I forgot some fresh ginger!! >< DOH!
One other treat I had found instead of cough drops were these organic lemon and honey drops. No artificial anything. I also snagged a pomegranate flavor too. Both taste very yummy, not too sweet to twinge your fillings, but just right!

20130713-215643.jpg

Ok, my recipes for this week are not the typicals… They are cold remedies. One is sweet and the other spicy, but it only burns for a few minutes. 😉

First the sweet:
Elderberry Tea
• 2 tsp Sambucus Elderberry Extract
• 1/2 organic fresh squeezed lemon
• 1 tsp RAW honey (local preferred)
• warm purified water

Start warming your water to an almost boil.
Add elderberry extract, honey, lemon juice to a mug of choice, then add the warm water. You could even use a pinch of sea salt to help with the inflammation! But it’s important to not boil the water because it will take away from all the natural antibiotics in the honey and the anti-viral in the elderberry extract.
Drink this about 2-3 times a day depending on if you are preventing or actually feel the sickness coming on.

Now for the spicy:
Cough Remedy
¼ teaspoon Cayenne
¼ teaspoon Ginger (I used powdered)
1 Tablespoon Cider Vinegar (an organic one, like Bragg’s, is preferred.)
2 Tablespoon Water
1 Tablespoon raw local Honey

Dissolve cayenne and ginger in cider vinegar and water. Add honey and shake well. Take 1 Tablespoon as needed for cough. (Warning: warming sensation down your throat!)
Note: this doesn’t dissolve perfectly. Always shake well before using.

If you make this in small batches as the recipe is written, there is no need to refrigerate.
If you prefer, you may refrigerate this. It keeps as long as you need it. I like to make small batches (it is so easy to mix up.) and use it up in a just a few days.

So pick your poison, but I’m gonna beat this as natural as possible. Oh one more potion I’m going to try, (I haven’t tried it yet because I haven’t been sick in a long time). It’s the dōTerra OnGuard essential oil blend and I’m hoping will be the magic key. I just have to get a hold of my rep so I can skip the shipping time. I think they ship pretty fast, but I need this like pronto and don’t want to pay the expedited shipping if you know what I mean.

** hopefully the link for the dōTerra site works, the website was doing maintenance at the time I copied the link. The link I was trying to grab gives a small discount if you make an account, which I think on a single oil covers shipping, but for multiple oils is a better bargain.

 

Tags: , , , , , , ,

Summer chicken bean soup

This weekend I realized what true exhaustion really is! There were guests coming from afar (and not family, so deep cleaning is a must!) I am so glad I snatched up a Living Social deal for a cleaning lady. It really helped make my Wednesday more enjoyable. Plus having someone to talk to while you clean helps keep you accountable to cleaning! (No resting and pinning on Pinterest!)
I did so much in-town driving too taking friends to the homes they would be staying at, it was nice to have the one-on-one chat time with them.
On Thursday night I was at a friends house who lived in fireworks city! Just about every other house was lighting them off! That was pretty neat since I was thinking I wasn’t going to be able to see any this year with the events I was going to. But the drive home was kinda scary! Trying to pry your eyes open with someone chatting away while you are trying to focus on staying on the road and watching out for drunk drivers was quite a challenge! When I got home I passed out on the couch with bird in hand (he was happy about that).
Friday was more relaxed day and fun to spend the last moments with my friends. A big group of us went up to Pittock Mansion to check out the view and then Red Robin for dinner.
So after all that my Saturday was pretty lazy other than laundry. It’s nice to have an already clean home. :-]

20130706-233702.jpg
I forced myself to make a salad, (why is salad always better when someone else makes it??) and I got some reading in while working on tanning my arms, and painting my nails.
By the end of the day I’m beat, but didn’t want to have to pick up take-out tomorrow. So here’s what I came up with in my half conscious creativity…smells good! 😀

20130707-080529.jpg

Summer Chicken Bean Soup

Ingredients:
• 2 frozen chicken breasts
• 32 oz. liquid chicken stock (Costco)
• 5 cups water
• 2 cans great northern white beans, rinsed and drained
• 6 oz. frozen peas
• 3 celery stalks, chopped
• 3 carrots, peeled and chopped
• 1 white onion, chopped
• 2-3 garlic cloves, peeled and chopped
• 1 can diced green chilies
• 1/2 tsp dried thyme
• 1 tsp dried parsley
• 3/4 tsp sea salt
• 1/2 tsp pepper
• 1/4 tsp cayenne

In crockpot add all ingredients and cook for 4 hours. At end, shred chicken with a fork, stir and serve.
Total no brainer!
It may not look too appealing with the peas but I like it. (Omit peas if that pleases you).

20130706-233622.jpg
Getting some kitty cuddle time in. :-}
💗”I think I’m in luv”💗

 
 

Tags: , , , , , , , ,

Creole GF Noodles & Sausage Main Dish

20130202-183009.jpg
Here is a new dish I tried out based on a variation from this recipe.
I didn’t have all the ingredients she had, so you just gotta improvise! 🙂
I had also been wanting to use some of my quinoa noodles and couldn’t pin down what to make. So this inspiration was perfect!
I wasn’t sure how it would turn out so I was really crossing my fingers on this recipe. But it was very good! I had to be sure only to have a little bit and fill up on the butternut squash soup that I also made today. I was in a cooking frenzy! And…I made homemade granola. Wow. That is so not me to be so inspired to cook like this. Maybe it’s the “new me”. Haha…or the the B-12 that’s working. 😉
So enough talk, lets get cooking!

Creole GF Noodles & Sausage
Main Dish: Serves 4

Ingredients:
1 lb Italian sausage (I used Johnsonville Bratwurst)
8 oz. GF quinoa rotelle pasta (or which ever style noodles you want)
4 oz. can of diced green chilies (Trader Joes brand are .79 cents each!)
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 onion, chopped
2 cloves of garlic
Salt & pepper to taste
Creole Seasoning to taste (mild to burning hot, your choice)
Sauce:
3/4 cup GF chicken stock
1 Tbs GF Worcestershire sauce
1/2 tsp cornstarch

Directions:
1) Boil water for noodles.
2) Brown sausage then cut into pieces. It’s ok if it’s not all the way cooked.
3) Cut up green pepper, red pepper, onion. Add to skillet with grapeseed oil (or olive oil) add 2 cloves crushed garlic. Sauté for little bit to coat with oil and add can of green chilies & cut sausage.
4) Season with salt, pepper, and creole seasoning to taste. (I used Cajuns Choice brand).
5) In liquid measuring cup add 1/2 – 3/4 cup cold organic chicken stock (Costco has a great brand). Worcestershire sauce, cornstarch and stir.
6) When water boils add 8 oz. GF quinoa pasta (got it at Fred Meyer in the GF section). Boil for 6 minutes adding dash of salt and oil.
7) Add the cornstarch mix to sautéed veggies and sausage, cover, let it get bubbly for a few minutes. Then stir.
8) When noodles are done (not mushy, but slightly aldente but not too aldente), drain noodles in colander and add to sauté pan. Mix until combined.
And enjoy! 😀

20130202-190111.jpg

 
 

Tags: , , , , , , , , , , , , , , , ,

 
%d bloggers like this: