myredrecipebook

Paleo Chicken Vegetable Soup

This is the soup I made on 6/27/14.

Defrost for 10 minutes 2 boneless skinless chicken breasts in the microwave.

In a large cast iron pot on medium heat, add 2 tbsp of canola oil (you could use olive oil if you want). Heat through. Add 1 coarsely chopped yellow onion, 1 clove of garlic, crushed with the blade of a knife and then coarsely chopped, 1 chopped stalk to celery and 1 tsp of Kosher salt to the pot. Stir to combine and redistribute in order to sweat, not brown. Cook for 2-3 minutes until the onions are soft.

Add 3 teaspoons of Mazola chicken flavored bouillon and enough warm water to fill the pot 2/3rds full. Remove defrosted chicken from the microwave, cut into one inch pieces and add to the pot.

Add one head of green cabbage chopped in half through the root and then quartered and thirded. To the top, add 2 cups of fresh Green Giant vegetable medley (cauliflower, broccoli and baby carrots).

Cover with lid and cook for 15 minutes on medium, then 15 mins on simmer.

Why did I called this soup Paleo? It a meat and vegetable based soup that doesn't have any potatoes, rice or noodles in it.


No Milk Bread Pudding

1 lb french bread, cut into 1 inch squares
6 eggs
3 cups cold rice milk
1 1/2 cup white sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
1 tbsp turbinado sugar (topping)
preheat oven to 375 degrees

using a 13 x 9 baking pan, spray with cooking spray. Add cubed bread to prepared pan.

In a large bowl, combine eggs, rice milk, vanilla, spices. Whisk until combined. Pour over bread and top with raisins. Let stand for 10 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Take out of oven and sprinkle with turbinado sugar.

Apple Pan Coffee Cake

5 Granny Smith Apples, peeled, cored, sliced, and cut into chunks (half each slice)
1/2 fresh lemon
1 1/2 cups all purpose flour
1/4 cup sugar
3 tbsp canola oil
1 egg
3/4th cup vanilla rice milk

topping:
cinnamon
3 tbsp sugar

Preheat oven to 350 degrees

Prepare apples, place in prep bowl and then squeeze 1/2 lemon over the apples being careful to not drop the seeds of the lemon into the prep bowl.

In a mixing bowl, dump flour, sugar, oil, egg and rice milk and mix until blended.

Using a 9x9 square baking pan, spray with Pam for baking, then pour batter into the bottom of the pan. Top with apples spreading evenly over the batter. Sprinkle with cinnamon and additional sugar. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cut into 9 squares.

Lemony Cranberry Mini Scone Bites

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup Kretschmer wheat germ
1 tsp baking powder
1/4 tsp salt
1/4 cup vanilla soy milk
3 tbsp Real Lemon
1 egg
1/2 cup dried cranberries

Preheat oven to 325 degrees.

Add first seven ingredients and mix by hand until lumps are gone, about 2-3 minutes. Rinse frozen blueberries and fold into batter.  Spray mini muffin tin with Pam for Baking. Drop by the tbsp into wells.  Bake at 325 degrees for 15 minutes. Yield: one dozen

Pumpkin-Carrot Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 large egg + 1 egg white
1/2 cup packed brown sugar
1/2 cup canned pumpkin puree
3 tbsp vegetable oil
1 tbsp grated orange rind
3/4 cup raisins
1/2 cup grated carrot
1/3 cup dried cranberries
baking spray
2 tbsp coarsely chopped walnuts

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with baking spray.

Sift together first 6 dry ings into a bowl. In a second bowl, add egg+white and beat with a mixer for 30 seconds. Add brown sugar, pumpkin, oil and orange rind. Beat until well blended. Add dry ings to wet, stirring until just moist. Then stir in raisins, carrot and cranberries. Spoon batter into a 8 inch square baling pan. Sprinkle with chipped walnuts.

Bake at 350 for 25 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Cool before frosting.

*The original recipe is from Cooking Light on Health.com and can be found here

Chicken Soup

2 boneless skinless chicken thigh legs, frozen
2 tbsp oil
1 cup finely diced onion
2 finely diced carrots
2 rib of celery, finely diced
4 tsp dried chicken broth (measure this carefully otherwise the sodium will overpower the soup)
warm water to full the pan half full
1 tbsp dried parsley
1/2 tsp garlic
freshly ground black pepper to taste
1 cup cut fideo noodles

Defrost the chicken in the microwave for 8 minutes.

While that is happening, in a large sauce pan, heat oil. Add onion, carrot and celery. Cook for 2 minutes. Fill the pan half full of water. Chop chicken thigh meat and add to pan. Add seasonings to pan. Raise heat and bring to a boil. Add noodles and lower heat, simmer for 15 minutes. Serve hot.