I've been fighting a cold and not feeling peppy. Two of my boys and my husband are sick as well and they all requested soup. Since I wasn't wanting to spend a lot of time 'prepping' I made a lazy soup...and we loved it.
1 onion, pureed
2 or 3 large carrots, peeled and pureed
2 or 3 cloves garlic, pureed
2 to 4 quarts broth (depending on how much soup you need to make)
1 to 2 pounds ground beef
a few handfuls broccoli heads (stalks removed, just the little flowery parts)
several large handfuls of spinach, sliced small
2 large leaves of kale, cut into tiny pieces
2 zucchini, made into "noodles" (use a julienne peeler or spiralizer)
Puree the onion, carrots and garlic. Add to a large stock pot with the broth and bring to a boil. Once it's boiling drop in small bits of ground beef, no fancy meatballs this time around. Alternately, you could dump the whole chunk of meat in and use a masher or spoon to break it up as it cooks. After adding the beef, reduce heat and cover with a lid. Let simmer 15 to 20 minutes. Add the broccoli and let cook about 10 minutes. Add the zucchini noodles, kale and spinach. Cook about 5 minutes or until zucchini noodles are soft. Season with salt and pepper to taste.
I cooked this until the broccoli and other veggies were MUSH. Several of us had sore throats and didn't want to swallow "rough" things.
Fast, easy, tasty, very nourishing. This would also be great with sauerkraut or kimchi, avocados and olive oil drizzled on top.
This is a Stage 1 recipe.
Showing posts with label stage 2 recipes. Show all posts
Showing posts with label stage 2 recipes. Show all posts
Saturday, August 20, 2011
Sunday, August 14, 2011
Simple Chicken Noodle Soup
I know I've posted about chicken noodle soup before, but this is the latest version and we like it lots better.
1 large onion, diced (I try to get this super small)
several chicken thighs (or any type of chicken meat), cut into small bite-sized pieces
In a soup pot, saute the onions until soft, about 20 minutes. Add the chicken and cook until browned. Throw in:
2 to 3 stalks celery, sliced
3 or 4 handfuls baby carrots, sliced
chicken broth - 2 to 4 quarts, depending on how many people you need to feed
Bring to a boil, then lower the heat and simmer, covered, for 20 to 30 minutes or until carrots are soft. Meanwhile, make zucchini noodles. To do this, wash and dry some zucchini (I use 2 or 3 for our family of 6). Using a vegetable peeler or julienne cutter (small, hand-held peeler that creates noodles!) slide the peeler down the zucchini. I go until I hit the seeds. I also cut large zucchini in half so the noodles aren't a foot long.
Once the carrots are soft, add the zucchini noodles and return to a boil. Let boil for 2 to 5 minutes. Add salt and pepper to taste. I often add in a few cloves of crushed garlic at this point as well.
This is good with a little olive oil drizzled in. We've added sauerkraut as well, but kimchi would be better (I'm out right now).
Without the celery this is a Stage 1 recipe. If you add celery then it's Stage 3.
1 large onion, diced (I try to get this super small)
several chicken thighs (or any type of chicken meat), cut into small bite-sized pieces
In a soup pot, saute the onions until soft, about 20 minutes. Add the chicken and cook until browned. Throw in:
2 to 3 stalks celery, sliced
3 or 4 handfuls baby carrots, sliced
chicken broth - 2 to 4 quarts, depending on how many people you need to feed
Bring to a boil, then lower the heat and simmer, covered, for 20 to 30 minutes or until carrots are soft. Meanwhile, make zucchini noodles. To do this, wash and dry some zucchini (I use 2 or 3 for our family of 6). Using a vegetable peeler or julienne cutter (small, hand-held peeler that creates noodles!) slide the peeler down the zucchini. I go until I hit the seeds. I also cut large zucchini in half so the noodles aren't a foot long.
Once the carrots are soft, add the zucchini noodles and return to a boil. Let boil for 2 to 5 minutes. Add salt and pepper to taste. I often add in a few cloves of crushed garlic at this point as well.
This is good with a little olive oil drizzled in. We've added sauerkraut as well, but kimchi would be better (I'm out right now).
Without the celery this is a Stage 1 recipe. If you add celery then it's Stage 3.
Sunday, July 24, 2011
Kimchi
I made our first batch and it finished fermenting today so we tried it for lunch. Talk about hot and spicy! One of my sons (11-yr-old) said "It feels like some of the hot salsa we used to eat at restaurants". Another son (10-yr-old) tried a bit then pushed it away, only to ask for the jar a few minutes later saying, "I'm starting to really crave it." They both ate 2 helpings! So did I. My mouth is still watering just thinking about it.
The next time I make it I'll cut the amount of peppers because it was just a tad too hot, even though we ate it happily. I used the recipe from Home, Health and Happiness, and would also like to try this version once I find the right kind of pepper powder and figure out how to make fish sauce.
1 Napa cabbage, washed and sliced thinly
1 bunch green onions, sliced (use both green and white parts)
3 carrots, grated
1 bunch radishes (didn't have, but would like to try it next time)
1 tbsp. fresh ginger, grated
4 cloves garlic, minced
4 chili peppers (I used serrano and they were HOT...need to decrease the amount or switch peppers)
4 tsp. sea salt
1 tsp. whey per mason jar
Mix it all together and pound for about 10 minutes to release the juices. I prefer to stir it around with a big wooden spoon or my hands for a minute or two then let it sit for an hour or so. Then come back and stir/squish with my hands and let it sit again. After two or three times there is a lot of liquid at the bottom of the bowl and my hands aren't sore! Pack it tightly into the jars and add the whey on top. You want the vegetables to be submerged in their own juices...add some water if need be but leave at least an inch at the top. Cover with a clean cloth or loose lid and allow to ferment at room temperature for 2 to 3 days. You can taste it periodically to see when it reaches the flavor you like or when there are lots of bubbles up at the top and in the liquid on the sides. Transfer to the fridge or cold storage. It will last for several months, unopened. Once you open it, use within a week or so.
This made about one quart, but I put it in two one-quart jars as it's easier for me to work with and then we're only opening one smaller amount at a time so it won't go bad.
The juice for this can be used in Stage 1. In Stage 3 you can start eating the vegetables.
The next time I make it I'll cut the amount of peppers because it was just a tad too hot, even though we ate it happily. I used the recipe from Home, Health and Happiness, and would also like to try this version once I find the right kind of pepper powder and figure out how to make fish sauce.
1 Napa cabbage, washed and sliced thinly
1 bunch green onions, sliced (use both green and white parts)
3 carrots, grated
1 bunch radishes (didn't have, but would like to try it next time)
1 tbsp. fresh ginger, grated
4 cloves garlic, minced
4 chili peppers (I used serrano and they were HOT...need to decrease the amount or switch peppers)
4 tsp. sea salt
1 tsp. whey per mason jar
Mix it all together and pound for about 10 minutes to release the juices. I prefer to stir it around with a big wooden spoon or my hands for a minute or two then let it sit for an hour or so. Then come back and stir/squish with my hands and let it sit again. After two or three times there is a lot of liquid at the bottom of the bowl and my hands aren't sore! Pack it tightly into the jars and add the whey on top. You want the vegetables to be submerged in their own juices...add some water if need be but leave at least an inch at the top. Cover with a clean cloth or loose lid and allow to ferment at room temperature for 2 to 3 days. You can taste it periodically to see when it reaches the flavor you like or when there are lots of bubbles up at the top and in the liquid on the sides. Transfer to the fridge or cold storage. It will last for several months, unopened. Once you open it, use within a week or so.
This made about one quart, but I put it in two one-quart jars as it's easier for me to work with and then we're only opening one smaller amount at a time so it won't go bad.
The juice for this can be used in Stage 1. In Stage 3 you can start eating the vegetables.
Cortido
This is a Latin American version of sauerkraut...kind of. We love the taste and even my kids will eat it.
1 head cabbage - green or red, or half of each
2 onions, white or yellow - thinly sliced
3 carrots, grated
1 tbsp. dried oregano
3 cloves garlic, minced
1/4 to 1/2 tsp. red pepper flakes
1 tbsp. sea salt
1/4 c. whey OR an additional 1 tbsp. sea salt
Wash all the veggies as needed. Cut and core cabbage then thinly slice or coarsely chop. Place in a large bowl and add other ingredients. Some directions say to pound/squeeze/smash for about 10 minutes. I've had best results by spending a minute or two squeezing/stirring with my hands, then letting it sit for an hour or so. Squish/squeeze/stir with clean hands again for one to two minutes, then let sit another hour or two. Repeat as many times as necessary until you have a nice puddle of liquid at the bottom of the bowl. Pack the cortido into clean quart or other sized glass jars. Push it down hard. Leave at least an inch at the top. You want the vegetables submerged so add water if the veggie liquid isn't enough. Cover with a clean cloth or a loose lid and let ferment in a warm (think cupboard or basement shelf) for 3 days. You'll start to see bubbles and the liquid may rise up (or spill over). Taste every day or so until it reaches the taste you want. Once done, transfer to the fridge (or cold storage) where it will last several months. Once it's opened and you're digging into it every day, it's best to use within a week or so.
This makes between one and two quarts - it depends on how big your cabbage and carrots are. The juice can be used starting in Stage 1 and the vegetables can be eaten in Stage 3.
1 head cabbage - green or red, or half of each
2 onions, white or yellow - thinly sliced
3 carrots, grated
1 tbsp. dried oregano
3 cloves garlic, minced
1/4 to 1/2 tsp. red pepper flakes
1 tbsp. sea salt
1/4 c. whey OR an additional 1 tbsp. sea salt
Wash all the veggies as needed. Cut and core cabbage then thinly slice or coarsely chop. Place in a large bowl and add other ingredients. Some directions say to pound/squeeze/smash for about 10 minutes. I've had best results by spending a minute or two squeezing/stirring with my hands, then letting it sit for an hour or so. Squish/squeeze/stir with clean hands again for one to two minutes, then let sit another hour or two. Repeat as many times as necessary until you have a nice puddle of liquid at the bottom of the bowl. Pack the cortido into clean quart or other sized glass jars. Push it down hard. Leave at least an inch at the top. You want the vegetables submerged so add water if the veggie liquid isn't enough. Cover with a clean cloth or a loose lid and let ferment in a warm (think cupboard or basement shelf) for 3 days. You'll start to see bubbles and the liquid may rise up (or spill over). Taste every day or so until it reaches the taste you want. Once done, transfer to the fridge (or cold storage) where it will last several months. Once it's opened and you're digging into it every day, it's best to use within a week or so.
This makes between one and two quarts - it depends on how big your cabbage and carrots are. The juice can be used starting in Stage 1 and the vegetables can be eaten in Stage 3.
Wednesday, July 20, 2011
Italian Meatball Soup with Greens
This soup was delicious and simple. Everyone loved it. A few people added sauerkraut in as well.
Meatballs (you could use any recipe for these)
1 onion
4 cloves garlic
1/4 c. parsley (leave out until Stage 3)
2 eggs
salt (I used about 1 tsp or so)
black pepper
2 tbsp. parmesan cheese (we're not eating dairy yet)
2 tbsp. psyllium seed husks (didn't have...don't know if it's legal)
1 1/2 lbs. ground beef (I used 2 pounds - you could probably use chicken or turkey as well)
Puree everything except the beef in the food processor - you could leave it a little chunkier if you want but my kids won't eat them that way. In a separate bowl, mix the beef with the pureed stuff. Shape into meatballs.
For the soup:
3 quarts homemade chicken stock (I used some beef broth too)
1 large bunch kale or spinach, chopped into bite-sized pieces (I used some of each - a LOT of each)
Bring the stock to a boil then reduce heat to a simmer. Add the meatballs and gently drop in. I didn't shape them before this stage. Once it was simmering I made them and dropped them in one by one. Simmer, covered, for 20 to 30 minutes then add the greens. Let simmer for 10 to 15 minutes more. Serve w/additonal parmesan cheese (if you're up to that Stage yet).
Without adding the parsley to the meatballs, this would be a Stage 1 recipe. The parsley can be added in Stage 3. Parmesan cheese can be eaten in Full.
Meatballs (you could use any recipe for these)
1 onion
4 cloves garlic
1/4 c. parsley (leave out until Stage 3)
2 eggs
salt (I used about 1 tsp or so)
black pepper
2 tbsp. parmesan cheese (we're not eating dairy yet)
2 tbsp. psyllium seed husks (didn't have...don't know if it's legal)
1 1/2 lbs. ground beef (I used 2 pounds - you could probably use chicken or turkey as well)
Puree everything except the beef in the food processor - you could leave it a little chunkier if you want but my kids won't eat them that way. In a separate bowl, mix the beef with the pureed stuff. Shape into meatballs.
For the soup:
3 quarts homemade chicken stock (I used some beef broth too)
1 large bunch kale or spinach, chopped into bite-sized pieces (I used some of each - a LOT of each)
Bring the stock to a boil then reduce heat to a simmer. Add the meatballs and gently drop in. I didn't shape them before this stage. Once it was simmering I made them and dropped them in one by one. Simmer, covered, for 20 to 30 minutes then add the greens. Let simmer for 10 to 15 minutes more. Serve w/additonal parmesan cheese (if you're up to that Stage yet).
Without adding the parsley to the meatballs, this would be a Stage 1 recipe. The parsley can be added in Stage 3. Parmesan cheese can be eaten in Full.
Saturday, July 16, 2011
Meat Patties
One of our very favorite meals thus far is meat patties (which can also be meatballs).
It's a recipe you can change around all the time but the basics are thus:
ground beef (or chicken or lamb or turkey)
salt
pepper
pureed veggies - I like to use onion, garlic, carrot regularly and then add in a few extras - zucchini, spinach, kale, etc.
you could also use fresh herbs in Stage 2/3 and dried herbs/spices in Stage 5 to change the flavors around
For 2 pounds of beef I usually use 1 small onion or 3/4 a medium one, 2 or 3 cloves garlic and one huge carrot. If I'm using a leafy green, I'll use several handfuls.
Mix it all together and form into patties. Bring a pan of broth to a boil (use the kind of broth that matches your meat - chicken broth for chicken patties) and place the patties in the broth - enough broth to come up about halfway on the meat. Reduce heat, cover and let simmer for about 30 minutes, turning a few times. You can either let the broth reduce so it's thick like gravy and serve it with the patties or you can use the broth as a soup.
I've tried adding the meatball version of this directly to soup and letting it simmer, but they don't end up nearly as tasty as having them in the concentrated broth and then put into the soup at the end.
These are flavorful, soft and snarfed down by my kids. You could easily make large batches of this and freeze them uncooked. When you're ready to make them just pop a few into the pan and let them simmer until cooked through.
It's a recipe you can change around all the time but the basics are thus:
ground beef (or chicken or lamb or turkey)
salt
pepper
pureed veggies - I like to use onion, garlic, carrot regularly and then add in a few extras - zucchini, spinach, kale, etc.
you could also use fresh herbs in Stage 2/3 and dried herbs/spices in Stage 5 to change the flavors around
For 2 pounds of beef I usually use 1 small onion or 3/4 a medium one, 2 or 3 cloves garlic and one huge carrot. If I'm using a leafy green, I'll use several handfuls.
Mix it all together and form into patties. Bring a pan of broth to a boil (use the kind of broth that matches your meat - chicken broth for chicken patties) and place the patties in the broth - enough broth to come up about halfway on the meat. Reduce heat, cover and let simmer for about 30 minutes, turning a few times. You can either let the broth reduce so it's thick like gravy and serve it with the patties or you can use the broth as a soup.
I've tried adding the meatball version of this directly to soup and letting it simmer, but they don't end up nearly as tasty as having them in the concentrated broth and then put into the soup at the end.
These are flavorful, soft and snarfed down by my kids. You could easily make large batches of this and freeze them uncooked. When you're ready to make them just pop a few into the pan and let them simmer until cooked through.
Monday, July 11, 2011
Almost Borscht
I have a borscht recipe that I love but we aren't eating cabbage or celery yet and we're avoiding tomatoes so I improvised with this.
Almost Borscht
Beef broth - 2 or 3 quarts (about half the soup pot)
Veal/beef stew meat, cut into bite-size - I used almost 2 pounds
a few handfuls baby carrots, sliced
3/4 an onion, diced
2 beets, peeled and grated
The beef broth was full of fat and marrow so I heated it until the huge chunks were melted then blended the heck out of it. Added the rest of the stuff and brought it back to a boil then lowered the heat and let it simmer for 30 to 45 minutes. This was so delicious. All but one kid ate this cheerfully. We don't normally eat veal, but it too was on clearance so I scooped up a few packages.
As written it is Stage 1. At Stage 3 you can add celery and cabbage. You could also add sauerkraut to the soup at Stage 3 which is super tasty!
Almost Borscht
Beef broth - 2 or 3 quarts (about half the soup pot)
Veal/beef stew meat, cut into bite-size - I used almost 2 pounds
a few handfuls baby carrots, sliced
3/4 an onion, diced
2 beets, peeled and grated
The beef broth was full of fat and marrow so I heated it until the huge chunks were melted then blended the heck out of it. Added the rest of the stuff and brought it back to a boil then lowered the heat and let it simmer for 30 to 45 minutes. This was so delicious. All but one kid ate this cheerfully. We don't normally eat veal, but it too was on clearance so I scooped up a few packages.
As written it is Stage 1. At Stage 3 you can add celery and cabbage. You could also add sauerkraut to the soup at Stage 3 which is super tasty!
Meatballs on Top of Red Mountain
My boys all looked at it funny, but it was seriously yummy. We even invented a song for it -
On top of Red Mountain
All covered with broth
I lost my poor meatball
When somebody coughed.....
Meatballs
1 large carrot, peeled then pureed
1/2 onion, pureed
1 to 2 pound ground beef
1 to 2 tsp. sea salt
(pepper would be good too, but only one of my kids likes it)
1 to 2 cups beef broth (for simmering)
Mix carrots, onion and salt with the ground beef. Bring the broth to a boil in a large pan. Once it's boiling, form the beef mixture into meatballs and gently place into pan. Reduce heat, cover with the lid and let simmer for 30 minutes or so. I took the lid off after that and let some of the broth evaporate (reduce) so it wasn't quite so soupy.
For the Red Mountain -
I brought a large pot of water to a boil, added a bit of salt and then the following:
1 beet, chopped
3 large carrots, chopped
several handfuls butternut squash
1/2 head cauliflower, stalks removed
1 zucchini - big chunks
I added the beets, carrots and squash first. After they had softened up a bit I added the cauliflower and after 5 to 10 minutes added the zucchini. When they had all been boiled into submission I drained the pot and added a bit of chicken broth. I attacked them with my immersion blender until they were totally pureed. The result was a deep red pile of mushy veggies (with a green fleck here and there - I should have peeled the zucchini).
To serve I put a pile of Red in a bowl then scooped a few meatballs on top with some broth.
They devoured the meatballs. I could have easily doubled the batch and they would have eaten them too. It was more work to get them to eat the Red Mountain.
On top of Red Mountain
All covered with broth
I lost my poor meatball
When somebody coughed.....
Meatballs
1 large carrot, peeled then pureed
1/2 onion, pureed
1 to 2 pound ground beef
1 to 2 tsp. sea salt
(pepper would be good too, but only one of my kids likes it)
1 to 2 cups beef broth (for simmering)
Mix carrots, onion and salt with the ground beef. Bring the broth to a boil in a large pan. Once it's boiling, form the beef mixture into meatballs and gently place into pan. Reduce heat, cover with the lid and let simmer for 30 minutes or so. I took the lid off after that and let some of the broth evaporate (reduce) so it wasn't quite so soupy.
For the Red Mountain -
I brought a large pot of water to a boil, added a bit of salt and then the following:
1 beet, chopped
3 large carrots, chopped
several handfuls butternut squash
1/2 head cauliflower, stalks removed
1 zucchini - big chunks
I added the beets, carrots and squash first. After they had softened up a bit I added the cauliflower and after 5 to 10 minutes added the zucchini. When they had all been boiled into submission I drained the pot and added a bit of chicken broth. I attacked them with my immersion blender until they were totally pureed. The result was a deep red pile of mushy veggies (with a green fleck here and there - I should have peeled the zucchini).
To serve I put a pile of Red in a bowl then scooped a few meatballs on top with some broth.
They devoured the meatballs. I could have easily doubled the batch and they would have eaten them too. It was more work to get them to eat the Red Mountain.
Beef Soup with Squash
Consisting of:
a large steak w/bone (about 2 pounds)
3 large carrots, grated
1 turnip, diced
1/2 a head of cauliflower, stalks removed
1 onion, diced
a few handfuls of cubed butternut squash
At Stage 3 you could add celery. This would also be great with beets.
I put the beef in the crockpot (raw) with all the veggies and let it cook overnight. To serve I ladled soup into the bowl then broke off a hunk of meat and shredded it. One of the boys said it tasted like grass and the other only picked the beef chunks out. My husband and I both thought it tasted great!
a large steak w/bone (about 2 pounds)
3 large carrots, grated
1 turnip, diced
1/2 a head of cauliflower, stalks removed
1 onion, diced
a few handfuls of cubed butternut squash
At Stage 3 you could add celery. This would also be great with beets.
I put the beef in the crockpot (raw) with all the veggies and let it cook overnight. To serve I ladled soup into the bowl then broke off a hunk of meat and shredded it. One of the boys said it tasted like grass and the other only picked the beef chunks out. My husband and I both thought it tasted great!
Chicken "Noodle" Soup
chicken stock
1/2 an onion, diced
a few handfuls of baby carrots, cut bite size
1/2 a spaghetti squash, peeled, de-seeded and then cut into chunks
green peas (frozen or fresh)
other veggies like broccoli and cauliflower would also work well
At Stage 3 you can add celery.
I put the squash in uncooked and let the soup come to a boil, then reduced heat to a simmer. Once the squash was tender I mashed it with the backside of the spoon to make it separate into "noodles. You could also bake the spaghetti squash in advance, but I didn't plan ahead. I put boiled, shredded chicken in the bottom of the bowls then ladled the soup on top.
1/2 an onion, diced
a few handfuls of baby carrots, cut bite size
1/2 a spaghetti squash, peeled, de-seeded and then cut into chunks
green peas (frozen or fresh)
other veggies like broccoli and cauliflower would also work well
At Stage 3 you can add celery.
I put the squash in uncooked and let the soup come to a boil, then reduced heat to a simmer. Once the squash was tender I mashed it with the backside of the spoon to make it separate into "noodles. You could also bake the spaghetti squash in advance, but I didn't plan ahead. I put boiled, shredded chicken in the bottom of the bowls then ladled the soup on top.
Easy Intro Beef Soup
Consisting of:
beef broth
beef chunks picked from the soup bones
1 onion, diced super small
1 turnip, diced
several handfuls of baby carrots, cut to bite size
I added a clove of garlic to my bowl, but not the kids'. Also, I made the soup the night before and put it in the crockpot on low. It was ready when we woke up!
beef broth
beef chunks picked from the soup bones
1 onion, diced super small
1 turnip, diced
several handfuls of baby carrots, cut to bite size
I added a clove of garlic to my bowl, but not the kids'. Also, I made the soup the night before and put it in the crockpot on low. It was ready when we woke up!
Baked Meatballs and Gravy
For the meatballs I pureed:
half a huge onion
1 giant carrot
a big leaf of kale
Added that to 2 pounds of ground beef with some salt and pepper. Mixed it all up and formed meatballs to fill a 13x9 pan and smothered them with gravy. Baked at 375 degrees for 30 minutes then turned up the oven to 400 for about 10 minutes to help reduce the amount of liquid.
You could also simmer these in a pan to "boil" then for Stage 1-3 although they are "boiling" in the oven.
Gravy was made by simmering beef broth with 3 large, sliced onions until soft. Pureed them and let it simmer for an hour or so until it thickened. Seasoned with salt and pepper.
We served it with fauxtatoes. It would also be good with steamed/sauteed veggies.
My kids love these meatballs (with or without the gravy) - I need to make large batches and freeze them to make quick meals.
half a huge onion
1 giant carrot
a big leaf of kale
Added that to 2 pounds of ground beef with some salt and pepper. Mixed it all up and formed meatballs to fill a 13x9 pan and smothered them with gravy. Baked at 375 degrees for 30 minutes then turned up the oven to 400 for about 10 minutes to help reduce the amount of liquid.
You could also simmer these in a pan to "boil" then for Stage 1-3 although they are "boiling" in the oven.
Gravy was made by simmering beef broth with 3 large, sliced onions until soft. Pureed them and let it simmer for an hour or so until it thickened. Seasoned with salt and pepper.
We served it with fauxtatoes. It would also be good with steamed/sauteed veggies.
My kids love these meatballs (with or without the gravy) - I need to make large batches and freeze them to make quick meals.
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