Thai Coconut Soup & Thai Fried Rice

This Soup is a Huge hit in my house!  I found in through StupidEasyPaleo.com.  I have made a few changes, but for the most part, it’s close to the original.

-FOR THE SOUP-

What You Will Need:

  • 14 ounces (420 ml) can full-fat coconut milk
  • 3 cups (475 ml) chicken stock
  • 1.5 pounds (454 grams) shrimp
  • 2 inch piece of ginger, peeled and chopped fine
  • 2 cup sliced mushrooms
  • 2-3 tbsp lime juice
  • 2 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish
  • Green Onions sliced  thin (optional)
  • Salt/Pepper/Garlic powder

How it’s Done:

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. (I like to get my shrimp started a little in the oven, I place them on a cookie sheet, season with salt, pepper, and garlic powder.  Cook at 350 for about 5-8 minutes or until shrimp begin to turn white)  Set aside for now.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger.
  3. Bring the liquid to a boil then reduce heat to a simmer.
  4. Add the shrimp, mushrooms, lime juice, and sriracha. Simmer until the shrimp (less than 5 min) is cooked through.
  5. Top with fresh chopped cilantro & onions for garnish.

-For the Fried Rice-

What You Will Need:

  • 4 cups cooked Basmati or Jasmine rice, preferably at least 1 day old
  • 4 Tbsp Walnut oil for stir-frying
  • 2 shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1 red or green chili (adjust seeds for heat preferences)
  • 1 cup roasted unsalted cashews
  • 1 egg, beaten
  • 1 cup fresh pineapple tidbits (optional)
  • 3 Tbsp. chicken stock
  • 3 Tbsp. Tamari
  • 2 tsp. curry powder
  •  tsp. coconut sugar
  • 3 spring onions, finely sliced

How it’s Done:

  1. Rice prep, use a fork to break apart grains.  You don’t want it stuck together.
  2. Add oil to a large frying pan use medium-heat, then add the shallots, garlic, and chili, frying for one minute, or until fragrant.
  3. Add the beaten egg, scramble together with shallots, garlic, and chili.
  4. In a small bowl, mix together the chicken stock, tamari, curry powder, and sugar. Stir well, then add to pan.
  5. Add the cashews, fry for 30 seconds
  6. Add the prepared rice, mix well and break up the rice as much as possible.

Beef Bone Broth

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There are various broth recipes out there and each creator seems to have their own formula for success.  This is my version, created by trial & error and my own taste.  If you have any recommendations I’d love to hear them in the comments!

*Created for a 6 quart CrockPot or Slow-cooker*

What You Will Need:

  • 3 lbs of fresh marrow bones (organic, 100% grass-fed, is ideal)
  • 1 head of garlic (halved, cleaned but the skin can stay on)
  • 1 red onion (halved. cleaned but the skin can stay on)
  • 1 leek (halved lengthwise, trimmed slightly)
  • 2 stalks of celery (halved)
  • 1 large carrot (halved)
  • 2 Tbsp whole peppercorns
  • 2 Bay leafs
  • 1 large handful of fresh parsley
  • 4-6 sprigs of Tarragon
  • 4 sprigs of Thyme
  • Water

How it’s Done:

  1. Oven to 400 degrees
  2. On a rimmed cookie sheet, lined with parchment paper — Place your Marrow Bones, Garlic, Onion and Leek.  Roast until bones are golden brown, usually about 25 minutes.
  3. Transfer all ingredients to the crockpot, including any grease left behind from the bones.  Add remaining fresh ingredients to the crockpot and fill with water to the top.  Try to submerge all ingredients.
  4. Cook on low setting for 24 hours (you may need to add a small amount of water around the half-way mark)
  5. Once 24 hrs is completed, turn off the crockpot, and allow to cool slightly.  CAUTION: contents will be extremely hot for some time
  6. Remove as many of the ingredients as possible, then pour the broth through a fine mesh strainer to filter out any other particulates.  (On occasion, I have also strained the broth though cheesecloth, it’s all a matter of preference)
  7. The Fat:  I choose to keep it, since much of the nutrition I am trying to capture by “making my own” is in the fat itself.  While the Broth is still warm I distribute it evenly between my containers, as it cools it will thicken and create a natural seal on the broth…preserving it longer.  Although, it’s not usually something that sits in the fridge for very long 🙂

Have fun experimenting while creating your own!

Spicy Sausage & Tomato Soup

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This new soup comes to me from my dear cousin Megan, who also knows her way around the kitchen. This is an incredibly tasty addition to my soup rotation…I mean, the girl put BACON in her soup! We obviously share the same genes!!

I did make a few “tweaks” to the recipe …The original recipe called for slightly less meat and added Cannellini & Kidney Beans, which could easily be added back into the soup if so desired.

What you will need:
• 4 Slices of thick bacon, chopped
• 12 oz Hot Italian Sausage
• 12 oz Andouille Sausage
• 1 Red Onion, chopped fine
• 1/4 tsp red pepper flakes (depending on heat preference)
• 4-6 cloves of garlic, chopped fine
• 1 Bay Leaf
• 28 oz whole, peeled, tomatoes
• 14 oz stewed tomatoes
• 1 tbsp tomato paste
• 3 c chicken broth (I ended up adding 2 more cups, personal preference)
• 1 c of Zucchini, halved and sliced thick
• 1 c chopped fennel
• 4 c (about of chopped Kale)
• 1/4 cup white wine
• Salt & Pepper to taste
Garnish (optional)
• Shredded Parmesan
• Parmesan & chia seed crisps

How it’s done:
1. In a pan or dutch-oven, add chopped bacon, fry until fat begins to render, and ends become crispy. Add sausage, brown meat then remove from the pan, set aside.

2. Add onions to pan, cook until softened.
a. Add Fennel, cook until they begin to brown
b. Add garlic for the last 30 seconds…do not burn the garlic.
c. Add the tomato paste & white wine, mix ingredients well.

3. Scrape the sides of the pan into your soup pot (or if using a dutch-oven, just scrape the cooked bits from the walls) Add Tomatoes, chicken broth, bay leaf, red pepper flakes, and meat to the pot
4. Cover and let simmer 30 min
5. S&P to taste
6. Add Zucchini for last 5 min
7. Kale will wilt rapidly with the heat of the soup, (so for best color& texture) add only when you are ready to serve.
8. Top with Parmesan & ENJOY!

Creamy Oven Roasted Tomato Soup with Mozzarella

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Another of my favorite “comfort meals” is Tomato Soup with Grilled Cheese…but have you looked at the ingredients for your favorite canned soup recently?  SO i had to figure out how to make this myself!  In place of the grilled cheese I also made Grain Free Cheddar Bay Biscuits!!

What you will need:

  • 2 lbs of ripe tomatoes
  • 1 large white onion
  • 5 cloves of garlic
  • 16 oz of vegetable broth
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 ball fresh mozzarella
  • Salt & Pepper
  • Olive Oil

How it’s Done:

  1. Pre-heat oven to 400 degrees and line cookie sheet with parchment paper.
  2. Cut each tomato into 8 equal parts and place them on the parchment paper, skin side down.
  • slice onion, half the garlic cloves  and add to cookie sheet
  • drizzle with olive oil
  • Roast for 40 min
  1. Transfer roasted vegetables with roasting juices to a large sauce pan and add vegetable broth, thyme & bay leaf.  Simmer for 20 min.
  2. Remove thyme and bay leaf…puree the soup.
  • I waited for the mixture to cool then pureed it in my Blendtec
  • Then added it back to the sauce pan  to re-heat
  • Season to taste
  1. While the soup warms, slice the mozzarella thin
  2. Serve the soup & add mozzarella on top…enjoy!

 

Cheesy Garlic Biscuits (Grain-Free Red Lobster Biscuits)

What you will need:

  • 1/4 cup blanched almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 cup greek yogurt
  • 1 egg, cold
  • 1/2 cup sharp cheddar cheese, grated
  • 2 tbsp butter, softened (I used salted)

**Finish with Salted butter & dried or fresh parsley

 How it’s done:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.  
  3. Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper (or not, see notes above).
  4. Space 2-3 inches a part.
  5. Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.  
  6. Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.

Recipe from: http://satisfyingeats.wordpress.com/2012/02/22/cheesy-cheese-garlic-biscuits/

Chicken Wild Rice Soup

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I am always looking for a good soup and this one is a winner!  I had not worked with Wild Rice before this and I was pleasantly surprised…it’s a fantastic “add” to any soup.

What you will need:

  • 1/2 cup Butter
  • 1 finley chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 3/4 lb thin sliced mushrooms
  • 1/3 cup coconut flour
  • 6 cups of chicken broth
  • 2.5 cups of cooked wild rice
  • 2 chicken breast, cooked and shredded
  • 1 Tsp Salt
  • 1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried parsley
  • 1/2 tsp black pepper
  • 3 tbsp dry sherry
  • 1.5 cups heavy cream (amount can be to taste)

How it’s done:

  1. Melt butter in a large saucepan over medium heat.  Stir in onion, celery,& carrots; sauté for 5 min.  Then add mushrooms, sauté for 2 more minutes.
  2. Add flour gradually, stir well.  Gradually pour in the chicken broth, stirring constantly, until added.  Bring just to boil, reduce heat to low and let simmer
  3. Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground pepper, and sherry.
  4. Allow it to heat thru, then pour in cream.
  5. Let simmer for 1 hr (DO NOT let it boil or your roux will break)

Lime Chicken & Avocado Soup

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I LOVE my old recipe of Chicken Tortilla Soup…BUT it’s full of things I don’t eat anymore, SO I am really excited that this taste delicious!!!  I usually make a double batch and freeze half of it.

Prep Time 15 min ~~ Cook Time 1.25 hrs

Difficulty 2/5

What you will need:

  • 2 Tbsp olive oil
  • 1 medium yellow onion
  • 4 stalks celery
  • 1 medium jalapeno
  • 4 cloves garlic
  • 1.5lb. chicken breast
  • 6 cups chicken broth
  • 1 (14.5 oz.) can diced tomatoes w/chilies
  • 1 tsp oregano
  • 1 Tbsp cumin
  • 2 medium lime
  • 1 bunch cilantro
  • 1 medium avocado 

How it’s done:

  1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
  2. Add the chicken breast, chicken broth, canned tomatoes with chilies, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
  3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
  4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl. (if you are OK with dairy, you can also add cheddar cheese & sour cream)

Inspiration From: http://www.budgetbytes.com

Butternut Squash Soup

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At the whisper of cooler weather..I jumped at the chance to make a Autumn Flavored Soup!  So simple and comforting.   No Dairy & is Primal/Paleo Friendly

Total Cook time: 1 hr   ( I allowed extra time for it to cool before I ran it through my Blendtec)

Difficulty:  2/5

What you will need:

  • 1 large Butternut Squash – peeled and chopped
  • 1 large yellow Onion, – chopped
  • 1 qt of Chicken Stock (Veg. stock would work too)
  • 1 teaspoon Salt
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon nutmeg
  • 2 Tbsp coconut oil
  • Pecans (optional)

How it’s done:

  1. In a large pot (I prefer a deep Canning Pot when I make soup) Add your coconut oil & sauté onions until translucent.
  2. Add Butternut squash, Stock, Cinnamon, Nutmeg, and Salt
  3. Bring the pot to a boil, allow squash to cook until it is fork tender
  4. Once tender, I set it aside to cool slightly…I waited about 30 min… Run it through a food processor, blender, or Immersion blender to puree ingredients until smooth.
  5. Serve!  Garnish with Cinnamon and pecans