Santa Fe Chicken & White Bean Soup

12-10-12

Today's post is another recipe that I made for my client and then tweaked to work for my diet. I've only made it once thus far, but hope to make it again very soon, as the guys thought it was SOOO good! :-P The original recipe can be found in The Oregonian Cookbook (pg 47), and as usual the recipe below is how I made it. Enjoy!

Santa Fe Chicken & White Bean Soup
Yield: 10-12 Servings

2-1/2 Cups  Great Northern beans, soaked in water to cover overnight
11    Cups  Chicken Stock (divided)
1     Tbsp  Dried Oregano
1     Tbsp  Dried Parsley
3     Tsp   Sea Salt
4     Tsp   Ground Cumin
2     Tsp   Dehydrated Garlic
1-1/2 Tsp   Dehydrated Onion
1     Tsp   Paprika
1/2   Tsp   Chili Powder
1/8   Tsp   Ground White Pepper
1/8   Tsp   Ground Black Pepper
Pinch       Cayenne Pepper
Pinch       Red Pepper Flakes, crushed
6     Tbsp  Butter
3     Tbsp  Olive Oil
4     Cups  Onion, chopped
2     Cups  Green Bell Pepper, chopped
1     Cup   Celery, chopped
1-1/2 Tbsp  Garlic, minced (divided)
3     Tbsp  Almond Flour
1    Pound  Boneless, Skinless Chicken, cut into 3/4-inch pieces 
Garnish:   Shredded Cheese, salsa, sour cream(SCD Yogurt), and fresh Cilantro

1)  Drain soaked beans. Combine with 8 cups Chicken Stock in large pot. Bring to a boil; cover and simmer 1-1/2 to 2 hours or until tender.
2)  In a small bowl, combine oregano, parsley, salt, cumin, dehydrated garlic, dehydrated onion, paprika, chili powder, white and black peppers, cayenne, and red pepper flakes; set aside.
3)  In a stockpot, heat butter and olive oil; add onions, bell peppers, celery, 1/2 Tbsp (1-1/2 tsp) garlic, and 1/3 of the reserved seasoning mix. Saute over medium heat for about 5 mins. Add another 1/2 Tbsp garlic and another 1/3 seasoning mix; continue sauteing until celery is tender. Add remaining 1/2 Tbsp garlic, remaining seasoning mix, and 3 Tbsp Almond Flour. Cook 5-7 mins longer. Whisk in remaining 3 cups Chicken Stock, cooking until thickened. 
4)  Add cooked beans and their broth, and chicken; heat until chicken is just cooked, about 5-6 mins. Serve hot in bowls with cheese, salsa, "sour cream", and cilantro.

Note: The guys enjoyed some Tortilla chips with this, but a slice of toasted bread compliments it just as well.                 

Beefy Stew and a Warm, Wet Fall

10-29-12

  Hey people! So this post features a recipe I used to make a delicious French Beef Stew. My client gave me the recipe when I told her that I had some stew meat and wanted to do something with it. We scoured her favorite cookbook until we found the recipe she'd been thinking of. I got home and adjusted a few ingredients, but was super excited to find out how it turned out. The next morning I got up an hour earlier and started chopping and dumping ingredients into my crockpot (shout out to my hubby here for his great foresight in getting it for me for Christmas last year; I use it a lot!). I had my hubby turn it down two hours later, as I was at work, and then I added some veggies after I got home from work. The stew spent a total of 10 hours in my crockpot and when we at it for dinner that night the meat with nice and tender and just fell apart on your fork, so yummy! With no further ado I have my recipe and the original recipe below. Happy Cooking!

French Beef Stew

3 lbs   Beef Stew Meat

3 cups  Chicken Stock

3       Onions, chopped

3 Tbsp  SCD Bread Crumbs(I used some from a "flop-loaf" I'd froze)

3 Tbsp  SCD Yogurt

2 cups  Carrots, chopped

5 stalk Celery, chopped

1)  Combine all ingredients (excluding carrots and celery) in slow cooker, mixing well.

2)  Cook on high for 2 hours; then turn down to low for at least another 4 hours.

3)  Add carrots and celery before 2 hours before finished cooking.

4)  Serve over "FauxTatoes" and enjoy!

Original Recipe:

2 lbs   Beef Stew Meat

2 cups  Beef Broth

2       Onions, chopped

2 Tbsp  Bread Crumbs

2 Tbsp  Tapioca

1 smCan Mushrooms

1)  Combine all ingredients in large baking dish. Mix well.

2)  Bake on 325^F for 4-5 hrs in covered dish.

3)  Serve over noodles, rice, or mashed potatoes.

 

It's a Soupy Fall After All.

10-16-12

  Yesterday my Hubby and I went to the store and guess what I saw all over the store? Squashes! Of all different sizes, shapes, and colors! This is one of my favorite parts of fall, even more now that I know what each one is and can be used for.  We purchased some more Acorn squash, some spaghetti squash, butternut squash, and a pie pumpkin! I'm so excited to figure out how I want to use it all! 

  I used the first one for dinner last night and it was a real hit! I was so excited and it was my first time using this particular type of squash. So, below is my recipe for Butternut Squash Soup, and as usual I will have the link at the bottom to the original recipe. 

Always,

Kittydid

Butternut Squash Soup

Recipe says it Yeilds 4 servings, but I must have had a large squash or something, because I came out with 6-8 servings.

1       Butternut Squash, peeled and cubed

1 Tbsp  Ground Ginger (called for ginger root, but I only had this)

6 cups  Chicken Stock

1/2     Onion, chopped

1/2 tsp Salt

1/4 tsp Ground Cardamom

Preheat Oven to 450^F

1)  Place squash, onion, ginger, and 2 cups Chicken stock in a 9x13 baking dish and bake for 1 hour or until squash is soft.

2)  Place pan contents in food processor with steel blade(I used my blender). Process mixture until smooth, gradually adding remaining stock, salt, and cardamom into puree.

3)  Reheat if necessary (I kept mine warm on low on the stove top until the guys got home).

Original Recipe Link:  http://www.scdiet.org/2recipes/veget02.html