Homemade Herbed Chicken Soup From Scratch

I am a little embarrassed to admit that this is my first homemade soup from scratch... and by "first homemade soup from scratch" I mean 100% from scratch.  Nothing boxed.  Nothing canned.  Just pure natural ingredients.  I am going to warn you that this recipe has quite a few steps and takes a long time to complete, but OMG is it worth it!  May I never buy boxed chicken stock again!  It's not hard, it just takes some time.  Perfect for a Sunday dinner.  I came up with the idea after buying 2 whole chickens and grilling them (see previous blog post or click here).  I didn't want to throw away all those chicken bones so I used the leftover carcass to make a ridiculously delicious slow cooked chicken stock and then added some diced leftover chicken and veggies to make a true herbed chicken soup.  The best part is that by simmering the bones for 24 hours, you get all the nutritional minerals into the stock...and the whole thing cost less than $10.  Fabulous!

Best bowl of chicken soup I have ever eaten!

Stock Ingredients:
Whole chicken carcass/bones, from cooked chicken
2 quarts filtered water
5 celery stalks, cut in half
1tsp poultry seasoning
2tbs minced garlic
2 bay leaves
10 peppercorns
2tsp apple cider vinegar

Finishing Soup Ingredients:
6c chopped cooked chicken (see here for grilled chicken recipe or here for roasted chicken recipe)
16oz portabello mushrooms (whole or baby), chopped
5 celery stalks, sliced
2 green onions, sliced
2tbs butter
1tsp garlic powder
1/2tsp onion powder
3tbs freshly chopped rosemary (only add if your chicken isn't full of rosemary flavor all ready)
poultry seasoning to taste
salt & pepper to taste
1/4c heavy whipping cream (optional)

Chicken Stock Directions:
1. Place 1 or 2 chicken carcass/bones in a large slow cooker.  Pour in 2 quarts filtered water.  Add celery, seasonings and vinegar.  Put the lid on, turn on low, and simmer for 24 hours.
2. When you have your stock done, pour through a fine mesh strainer to retain only the broth. 
3. In a large soup pot, add 2tbs butter and turn the burner on medium high.  Add your onions, celery and mushrooms and cook until soft stirring occasionally.  Add in your diced chicken, pour in your chicken stock, and give it all a good stir.  Add some extra seasoning (garlic powder, onion powder, rosemary, and a bit of poultry seasoning).  Bring to a boil.
4. Once boiling, cover and turn the heat to low to simmer for 30-60 minutes.  Taste and adjust the seasonings (I added all my salt and pepper at the end so I wouldn't overdo it as the soup reduced).  Stir in a bit of heavy cream if desired.  Serve hot.

Note:  You can change the veggies as you like.  Feel free to add some diced potatoes or carrots for a more substantial soup.  Add them with the chicken and be sure to simmer until they are tender.

Bacon Topped Meatloaf with Roasted Cherry Tomato Compote and Mashed Sweet Potatoes

This is a hearty meatloaf filled with diced veggies and topped with bacon.  Instead of your traditional katchup or chili sauce, I make a fresh roasted tomato compote.  If you haven't had them, roasted cherry tomatoes are as sweet as candy making a nice ketchup substitute.  Paired with mashed sweet potatoes, this traditional American meal just got paleofied.  Enjoy!

Healthy All-American Comfort Food

Meatloaf Ingredients:
2lb lean ground beef
8 slices bacon
2 celery stalks, finely diced
1 onion, diced
1 zucchini, diced
3 garlic cloves, minced
1/2c beef stock
1tbs tomato paste
1tsp salt
1/2tsp poultry seasoning
1/8tsp black pepper
2 pints cherry tomatoes
1tbs extra virgin olive oil

Mashed Sweet Potato Ingredients:
3 large sweet potatoes, peeled and cut into cubes
3-4tbs butter
1/4-1/2c full fat coconut milk
1/4tsp cinnamon
salt to taste

Directions:
1. Preheat oven to 350F.  In a large pan, fry 6 bacon slices until crispy over medium heat (reserve 2 slices for the top).  Remove to a paper towel lined plate to absorb the grease.  Crumble bacon when cool.  Pour out almost all of the bacon fat. 
2. Then, add your celery, onion, zucchini, and garlic to the same pan.  Saute over medium high heat until veggies are soft.  Add beef stock, tomato paste, salt, poultry seasoning, and black pepper.  Cool slightly.
3. In a large bowl, mix beef, egg, veggie and seasoning mix, and crumbled bacon with your hands. 
4. Place in a foil lined loaf pan.  Cut the remaining 2 slices of raw bacon in half.  Top the loaf with the bacon slices.
5. Toss cherry tomatoes with olive oil and sprinkle with sea salt.  Place them on a foil lined baking sheet. 
6. Place both the meatloaf and cherry tomatoes in the oven and cook for 1hour (cherry tomatoes are done when they are burst and starting to brown/blacken).  Meatloaf is done when a thermometer inserted into the center comes out 160F.  If your meat has a lot of water added to it, you may need to periodically pour out the water to keep if from getting soggy.
7. Meanwhile, make your mashed potatoes:  Boil your sweet potatoes for 10-20 minutes or until soft.  Drain them then add desired amount of butter, cinnamon, coconut milk and salt.  Use a hand mixer to beat them (add only a bit of coconut milk at a time until you reach your desired consistency.)
8. At the end, take out the tomatoes and break with a spoon or spatula to make a compote.  Turn your oven to broil.  Place your meatloaf as close to the top of the oven as you can and cook for about 3 minutes or until the bacon on top has browned.
9. Slice meatloaf and serve over mashed sweet potatoes.  Top with roasted tomato compote. 

Puree of Celery Soup

It occurred to me, as a stared at 2 huge celery hearts in my refrigerator, that I have never made a pureed celery soup (this is probably because my husband hates celery).  Since he is deployed, I figured it is probably a good time to try it.  In the past, celery was used as a cleansing tonic to counter the salt-sickness of a winter diet and was only grown in winter and spring. By the 19th century, the season for celery had been extended, and typically lasts from the beginning of September to late April.  Celery is known for its numerous health benefits and has been shown to lower blood pressure (as it is a natural diuretic), prevent cancer (it has 8 anti-cancer compounds), lower cholesterol, calm the nervous system, and reduce inflammation in the body.  I didn't do too much to this simple soup because I really just wanted to highlight the flavor of the celery.  The result was amazing.  I know it's good when I go back for seconds.  Enjoy!

A simple healthy aromatic soup to accompany any meal this winter

Ingredients (makes 4 one cup servings):
2 celery bunches, washed, trimmed, and sliced
2tbs organic butter
1 medium yellow or sweet white onion, diced
1tsp minced garlic
1/2c dry white wine (use what you like to drink & NEVER buy "cooking wine")
1qt chicken stock (msg & gluten free)
1/2tsp fine sea salt
1/4tsp white pepper

Directions:
1. In a large stock pot, heat butter over medium high heat.  Add onions and saute until translucent.  Add garlic and cook a few minutes more (the onions will brown a bit).
2. Add the celery and cook until hot and coated, about 2 more minutes.  Add the white wine of your choice.  Bring to a boil and simmer until reduced by half.
3. Add your chicken stock and bring to a boil again.  Reduce heat to a simmer and cook until celery is soft, about 15-20 minutes.  Using a blender (in batches) or an immersion blender in the stockpot, puree your soup until it is all a thick liquid.  Return to a simmer one more time (you can add a bit more stock if yours is too thick).  Season to taste with salt and pepper (I ended up using about 1/2tsp salt and 1/4tsp pepper but it really depends on the sodium content of your stock and how much celery were in your bunches so it's up to you).  Serve hot.

Nutritional Information:
1 serving = 1c soup
Calories: 52
Carbs: 6g
Fat: 5g
Protein: 5g
Sodium: ~600mg

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Asian Meatballs with Sesame Broccoli Slaw

If you are looking for a tasty gluten free or paleo recipe to make your busy weeknights a little easier (and healthier), this recipe is for you.  This is a quick and easy dish that packs a lot of flavor but only takes about 20 minutes to make start to finish.  These heavenly meatballs are paired with a tangy sesame slaw for a complete meal.  Since they are the perfect 2-bite size, they would also make a great party appetizer.  In lieu of the holiday season, Merry Cooking!

A hearty healthy meal on a busy night!

Meatball Ingredients:
1lb ground beef, preferably grass fed
1 large egg, preferably omega-3 enriched, slightly beaten
2tbs almond, coconut or flaxseed flour (all grainless)
2tsp minced fresh ginger
2 green onions, thinly sliced (green and white parts)
2tsp sesame oil
1tbs Gluten Free Tamari Soy Sauce (I buy a big bottle at Whole Foods)
 2tsp macadamia nut oil or other sauteing oil

Sesame Broccoli Slaw Ingredients:
1/2tsp minced garlic
2tsp minced ginger
2 celery stalks, diced small
2 green onions, sliced thin (green and white parts)
1-12oz package broccoli slaw
1/4c apple cider vinegar
2tsp sesame oil, more to taste
2tsp soy sauce, more to taste
parsley or cilantro and sunflower seeds for garnish, optional

Directions:
1. Preheat your oven to 400F.  In a large bowl mix beef, egg, almond flour, ginger, green onions, sesame oil and soy sauce.  Make 12 uniform meatballs by rubbing the ground beef mixture in the palms of your hands.  Each meatball will be about 1 1/2" - 2" in diameter.
2. In a large saute pan, heat 2tsp oil over medium high heat.  Brown your meatballs and then transfer them to a foil lined baking sheet.  Bake meatballs in the oven for 10-15 minutes, or until the center comes out 170F on a meat thermometer.  Note: (If you don't feel like sauteing them, you can throw them directly in the oven.  They will take a bit longer to cook and the oil might splatter a bit in your oven but it will work.) 
3. Discard extra oil in the saute pan (leaving a tiny bit at the bottom).  Add garlic, ginger, the white parts of the green onions, and celery to the pan and cook, stirring constantly for a few minutes.  Add your broccoli slaw and apple cider vinegar and cook a few minutes more, scraping up any brown bits at the bottom of the pan.  Add the green parts of the onion, sesame oil and soy sauce and continue to cook until crisp tender.  Taste and adjust seasonings as needed.
4. Serve a mound of slaw with some meatballs on top.  Sprinkle with parsley and sunflower seeds, if desired.  You could even drizzle a bit more sesame oil over the top if you love the flavor like I do.  Enjoy!

Bourguignon Style Pot Roast

Beef Bourguignon is a traditional french stew braised in red wine and beef broth with pearl onions and mushrooms.  Instead of a stew, I decided to make a pot roast with the same idea.  I added some carrots, celery, tomatoes, mushrooms, and onion to the dish and slowly cooked it in a rich broth made of red velvet wine and beef broth.  At the end of cooking, I removed the liquid and reduced it by half.  The result was a richly flavored roast with a tremendously flavorful sauce and tender veggies.  I served it with Braised New Potatoes but feel free to add quartered potatoes to the slow cooker instead.  This might just be my best pot roast yet.  Try it and judge for yourself!

The rich red wine infused sauce makes this dish unbelievable!

Ingredients:
3lb beef chuck roast
2tbs butter
Fresh ground salt and pepper
1tbs minced garlic
6 carrots, sliced into 1" pieces
6 celery stalks, sliced into 1" pieces
2 sweet onions, cut into quarters and sliced
2 tomatoes, chopped
8oz sliced baby bella mushrooms 2c red wine (I used Red Velvet wine but use your favorite)
1c beef stock
1 bay leaf
1/2tsp Italian seasoning
1/2tsp allspice
1/2tsp garlic powder

Directions:
1. In a large stock pot, heat butter over medium high heat.  Add roast and brown on both sides (this gives the roast a richer flavor).  It will probably take about 5 minutes per side.  Set aside.
2. In the same pot, add your minced garlic, carrots, celery, and onions.  Stir and cook until onions are brown and softening (5 minutes).
3.  Place the cooked veggies in the bottom of a large crock pot.  Stir in the tomatoes and mushrooms.  Place the roast and any accumulated juices on top.
4. Meanwhile, go back to your stock pot and add 2c red wine.  Scrape the bottom of the pan while boiling the red wine to break up any brown bits.  Reduce by half. 
5. Stir in the beef broth, Italian seasoning, allspice, and garlic powder into your stock pot with the wine and give it a good stir.  Pour all of the broth over the roast and into the crock pot.
6. You can cook this on high or low.  I cooked it 2 hours on high and then 5 hours on low.  If you cook it on low it will take longer (probably 8-10 hours).  If you cook it on high it will cook faster (probably 5 hours). 
7. You know your roast is done when it pulls apart easily with a fork.  Remove the roast and veggies to a serving platter (leave the liquid behind).  Cover to keep warm.
8. Pour the liquid into a large sauce pan and boil rapidly until it reduces by half (this will give you an unbelievably rich broth).
9. To serve, place some meat and veggies on a plate and ladle some broth over the whole thing.  Enjoy!

Grandma Dee's Meatloaf with Spicy Chipotle Katsup

My Grandma Dee had a few secrets up her sleeve in the kitchen, as most grandma's do.  Her secret to a tasty meatloaf was using ground crackers and poultry seasoning.  Of course, being gluten (and now grain) free meant that I couldn't use the soda crackers in my recipe, but of course I use poultry seasoning.  The delicate balance of meat, veggies and seasonings make this the most amazing meatloaf you will ever eat.  Or, maybe I'm just saying that because it brings me back to my childhood family dinners every time I eat it.  Instead of your traditional katsup topping, I used some tomato paste and chipotle chile pepper to create a spicy, sugar fee version for this delicious dish.  I served mine with sweet potatoes and salad, but mashed potatoes are the most traditional side.  Please enjoy this all-American meal.

So good one slice is never enough!

Ingredients:
2lb ground beef (organic and grass fed if you can find it; mine was 15% fat)
1 celery stalk, finely diced
1 small yellow onion, grated
1 small zucchini, grated
1tsp garlic powder
1tsp poultry seasoning
1tsp salt
1/4tsp pepper
2 eggs, slightly beaten
1 small can tomato paste
1 chipotle chile in adobo with 2tsp adobo sauce from the can
a splash of El Pato tomato sauce to thin out the sauce

Directions:
1. Preheat your oven to 350F.  In a large bowl, add your veggies to the beaten eggs.  Then add seasonings (garlic, poultry, salt and pepper).  Mix well.
2. Add in your ground beef and mix well with your hands until combined.
3. Press into an 8x4" loaf pan and place in the oven for an hour (or internal temp is 160F).
4. Meanwhile, in a food processor, combine tomato paste and chipotle chile (adding a bit of tomato sauce to thin it out if needed).  Note:  This katsup is VERY spicy.  If you don't like spice, remove all the seeds from the chili before processing or just use the adobo sauce for the smokiness. 
5. Remove the meatloaf and scrape/pour off the fat.  Then spread the katsup over the meatloaf evenly and bake 5-10 minutes longer (until hot and baked on).  Serve warm.