BBQ Southwestern Chicken, Stuffed Bell Peppers, Cream of Celery Soup, Maple Almond Macaroons, Brenda's Yummy Ranch Dressing

Emery, Carter and Mawna K!

BBQ Southwestern Chicken

1 c. ketchup
1/4 c. Worcestershire sauce
3 T. brown sugar
2 T. vinegar, apple or white
1 T. instant minced onion (dried)
2 t. McCormick Culinary Barbecue Spice (18oz for $11.77 Amazon/Walmart)
(This is a 1988, discontinued spice, reintroduced one year ago!)

Simmer for 10 minutes on stove top then pour over 2 1/2 lbs bone in chicken parts and bake at 350 for 1 hour. Bake less time for boneless, skinless thighs or for cut up boneless skinless breast meat. Serve over rice. 4-6 servings.


Stuffed Bell Peppers (or Casserole)
1 cup rice (white or brown) cooked according to directions and set aside

Sauce:
1 onion diced
1 T. oil
2 c. Bertoli Rustic Cut Marinara (or other including Costco's)
1 c. beef broth
1 T. balsamic vinegar (or more)
1/4 t. crushed red pepper flakes

Peppers:
1 lb. lean ground beef
1 (10oz) can diced tomatoes
1/4 c. chopped fresh Italian parsley (1 1/2 TBS dried)
4 cloves garlic, minced
2 t. salt
1 t. black pepper
1/8 t. ground cayenne pepper
4-6 large red, yellow, orange bell peppers, halved lengthwise, seeded


Preheat oven to 375 degrees. Cook onion and oil over medium heat until they soften, about 5 minutes. Stir in marinara sauce, broth, vinegar, and red pepper flakes. Cook and stir 1 minute. Pour sauce (reserving 1 cup for top of peppers) into a 9x13" baking dish and set aside. Brown beef, then add tomatoes, parsley, garlic, salt, black pepper, and cayenne pepper. Stir in cooked rice and mix well. Stuff bell pepper halves with beef mixture and place in baking dish. Top each half with 1 TBS of reserved sauce. Cover baking dish with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 20-25 minutes until the peppers are tender. Let rest 5 minutes and serve. I don't use Parmigiano-Reggiano cheese, but you may add 1 cup to the meat mixture and/or sprinkle some on top of the peppers before baking.

***For easier eating (children) or quicker cooking, you may dice the peppers and mix them with the sauce and meat mixture before cooking! Yum!

Mother's Day 2020

BEST Cream of Celery Soup

1/4 c. butter
1 small yellow onion, finely chopped (about 1 c.)
2 c, very finely chopped good quality flavorful celery 

(about 5 large ribs, organic recommended for optimal flavor).
1 large clove garlic ,minced
1/3 c. all-purpose unbleached flour
1 1/2 c. good quality chicken broth
1 1/2 c. whole milk (or use 3/4 cup milk and 3/4 cup cream for even tastier results)
1 t. salt
1/2 t. sugar
1/8 t. freshly ground pepper

Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
If used as a base for other recipes, this soup will keep in the fridge for at least 3-4 days. Makes 4 servings.

One batch of this soup is roughly the quantity of 2 cans prepared canned condensed cream of celery soup. Enjoy as a stand-alone soup or use in any recipe calling for prepared canned condensed cream of celery soup. Basic, but delicious!

Maple, Almond Macaroons
3 c. dried, unsweetened, shredded coconut
1 1/2 c. fine almond flour
1 c. maple syrup
1/3 c. coconut butter or slightly less oil
1 T. vanilla extract
1/2 t. salt

Combine all in a bowl. Use a small scoop, large spoon, or hands to spoon rounds of dough onto hydrator screens and dry for 12-24 hours at 115 degrees until the outside is crisp. You may also dry them in the oven on the lowest temp for a few hours. ***You can make coconut butter by blending unsweet coconut really well. Lemon zest and a little lemon juice can also be added to make lemon/coconut macaroons... May also dip in chocolate after drying :)


Brenda's Yummy Ranch Dressing
1 c. mayo
1/2 c. sour cream
1 t. parsley
1 t. dried chives
1/2 t. garlic powder
1/2 t. onion powder
1/8 t. salt
1/8 t. pepper

Mix then add milk, 2 T. at a time, stirring after each addition until of desired consistency.

by Karen & Brenda, Barbara's daughters

Homemade Egg Noodles

I got a recipe for homemade noodles 
years ago from my friend Eileen!
A lot of people dry them, but I never take the time.

Homemade Egg Noodles

1 c. flour

1/2 t. salt

1 egg

2-3 T. milk

Mix ingredients together, fold together a few times with some extra flour...

enough to roll dough out. Use a pizza cutter, knife or ulu to cut into individual noodles.

Put into boiling soup broth and cook a few minutes.

by Dee, wife of Barbara's son Scott

Pumpkin Peanut Butter Soup

image and recipe from here

I roasted our uncarved Halloween/Thanksgiving pumpkin

for making pumpkin puree to use in soup and smoothies.

Since my guys are not pumpkin fans,

I enjoyed making this  easy soup for myself and a two other couples.

Pumpkin Peanut Butter Soup

2 T. olive oil
Onion large 150g
2 cloves garlic
750g pumpkin or butternut squash (abt. 4 cups)
1L stock, chicken or vegetable
1/2 c. peanut butter 135g
1 t. Marmite, Vegemite or soy sauce

Watch the quick recipe video (click on link under image above) before you get started.
Check the notes at the bottom of the recipe for little bits of extra info and help
Skin, deseed and and cube the pumpkin
Heat oil in a large saucepan
Dice the onion, and sauté until soft and fragrant
Add garlic and sauté for 1-2 mins
Add the stock
Simmer for 20 mins until pumpkin is tender
Blitz with a stick blender
Remove 1 c. of the soup, and put in a smaller bowl/pot, 

add the peanut butter, marmite or soy sauce, blitz until well combined
Return to the peanut butter mix to the large pot and stir well
Season to taste
Serve

prep 10 mins
cook 20 min
total 30 mins
author stacey kemeys

yield 2l approx

Notes:
If you are subbing soy sauce for marmite you will need approx. 1 T.
If you need this recipe to be wheat free or gluten free then

instead of marmite or soy sauce, substitute Tamari
You can stir through a little, greek yoghurt, coconut milk or creme fraiche

Chicken Chili Soup

Once my friend Jill helped with lunch for a family after the death of a loved one.

As a busy mom of seven, she always did great things in a speedy way. 

I love this super easy soup when I need to provide a meal. It needs a better name : )

Jill’s Funeral Lunch Soup 

1 can Ranch beans

1 can Mexican Rotel tomatoes

1 can chicken

1 pkg. Ranch dressing mix

1 can corn

(double for 1 full crock pot)

Best Butternut Squash Soup

I know it’s 100° outside, but I couldn’t resist making soup. This was good enough for Brandon to want three servings!

Zuppa Toscana soup

recipe and image from here


Erik & Carissa like to make this soup in a crock pot.
I think they omit the bacon.
There are also pictures from a recent family hike!

Copycat Zuppa Toscana Soup

Classic Olive Garden zuppa toscana soup, in slow cooker form! 

It tastes WAY better than the restaurant version (says the blogger linked just under the image.)

1 lb ground spicy Italian sausage (mild can be substituted)
8 slices bacon, diced
1 medium yellow onion, peeled and diced
2 cloves garlic minced
2 T. flour (cornstarch can be substituted)
32 oz. chicken stock
4 large russet potatoes, peeled and diced into 1/2 inch pieces
1 c. heavy cream
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
Salt and pepper, to taste
Pinch of red pepper flakes. optional

Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.

Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.

Add onion to pot and cook 5 minutes, adding garlic the last minute.

Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.

Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.

Taste and season with salt, pepper and red pepper flakes if desired. Top with bacon and enjoy!


6 SERVINGS
prep time
10 MINS
cook time
30 MINS
total time
40 MINS


CROCKPOT DIRECTIONS
Heat large skillet over medium high heat and brown sausage. Drain.
Fry bacon and set aside to a plate.
Add onion and minced garlic and cook slightly.
Add sausage, onion and garlic to the bottom of slow cooker.
Add peeled potatoes, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
Before serving, whisk together heavy cream and cornstarch or flour until well mixed. Pour into slow cooker, add kale and stir to combine.
Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
Taste, season according to your tastes, and serve.

INSTANT POT DIRECTIONS
Set a 6-qt instant pot to the saute setting. Add a drizzle of olive oil and Italian sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess grease.
Add bacon and cook until crispy, remove with slotted spoon to a plate.
Add onion and garlic. Cook, stirring frequently, until onions have become soft, about 2-3 minutes.
Stir in chicken broth and potatoes.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, do a natural pressure release for 10 minutes, then a controlled quick release.
When the pin drops, open the lid.
Whisk together flour/cornstarch and heavy cream, then add to pot, along with kale. Stir often and let heat through.
Taste and season as desired.

Thai Coconut Chicken Soup (Tom Ka), Vegetable Soup

image and recipe from here

Whenever I don't feel well, I throw all veggies I have into a soup.

I saw this recipe and thought I'd give it a try. 

I added black beans and sweet potatoes.

Vegetable Soup
1 T. olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 c. green beans, trimmed and chopped
1 28 oz. can of diced tomatoes
4 c. vegetable stock
1 1/2 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
1 t. sea salt
1/2 t. black pepper
4 c. of kale, stemmed and chopped
2 T. fresh parsley, chopped

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and bell pepper and cook for 1 minute.
Add in green beans and cook for another minute.
Top with diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt).
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.

Total Time: 40 minutes
Yield: 6-8 servings

images and link from here

Tom Ka is a delicious Thai Coconut Chicken Soup with red curry, 

lemon grass, fish sauce, brown sugar, mushrooms, and is one of my most favorite soups. 

 Serve it with white or brown rice or with quinoa. 

 If you love Asian food - definitely try this soup! 

[Note from Dee-though I love getting this soup at a Thai restaurant, 

it smelled so bad from the fish sauce while cooking, I didn't think I could eat it. 

Surprise...the was great!]

Thai Coconut Chicken Soup (Tom Ka)
14 oz. coconut milk (1 can)
2 c. chicken stock
2 T. lemon grass (ground), or 1 lemon grass stalk
2 T. red curry paste (I used 1T. yellow curry paste, what I had & mild)
2 T. lemon juice freshly squeezed
5 T.  fish sauce
4 T. brown sugar
0.7 lb chicken breast, uncooked, thinly sliced (I just threw in cooked I had)
1/2 c. mushrooms, sliced (I used a whole sliced box)
1 red bell pepper, sliced

Garnish (optional):
3 green onions, diced
1/3 cup grape tomatoes, each one sliced in half
2 T. fresh parsley, chopped

Heat coconut milk and chicken stock in a large pan and bring to boil.

Reduce to medium heat, add red curry paste, lemon grass, fresh lemon juice, fish sauce, brown sugar, stir well. Let the soup simmer for about 10 minutes.

Add uncooked sliced chicken breast, sliced mushrooms, sliced bell peppers, and let the soup simmer for 20 more minutes. The soup should thicken slightly and the chicken should be completely cooked through. (if chicken is not cooked through, simmer a little longer, or increase heat)

When soup has simmered for at least 30 minutes and mushrooms are well-cooked through, and the chicken is cooked through, the soup is ready to serve!

Serve the soup topped with chopped green onions (optional), chopped fresh parsley (optional) and sliced grape tomatoes (optional). Serve with rice or quinoa.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Taco Soup

image and recipe from here

The book group I'm a part of is more than a decade old.

Last week we had our 3rd annual progressive dinner book group.

We usually do it the week after Thanksgiving,

but moved it up as a member of our group was having surgery.

I served soup, salad and bread. 

Two of the recipes were previously posted here:

Autumn Squash Soup 

Zesty Chicken Tortellini Soup

(I used less 'zest' and learned NOT to crock pot tortellini.

The pasta absorbs the yummy broth and you get a casserole!

I also used pesto tortellini instead of cheese. It was yummy!)

This Taco Soup was recommended by a friend.

Next time I'll use a bit less taco seasoning,

as it was a bit hot for those of us that are wimps!

I also used canned tomatoes with green chilies,

so that may have upped the heat slightly

Taco Soup
1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 (1.25-oz.) packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 (28-oz.) cans diced tomatoes
1 (15-oz.) can tomato sauce
2 (15-oz.) cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Crock Pot Pho

recipe and photo here

Erik taught us about pho, after learning about it from serving among the Hmong people in Central California. Pronounced "fuh", I also learned to love this Vietnamese Beef Noodle Soup especially on those wet and cold days here in the Northwest. Last year I went with a local Hmong lady (who helped teach Erik the language in Merced), to some Asian markets to find the ingredients. She taught us how to make it along the way. Did I write it down? no, silly me. Have I made it? yes, winged it! Ian said it wanted to have it again, so I'm checking out this recipe online. I'll try to mesh it with what I remember and hopefully enjoy it after work tomorrow, if I can get the prep work done today!

Crock Pot Pho

This is a recipe for a 6.5 quart (or larger) Crock Pot. Any smaller really isn't that great - you won't get enough stock out of it...because the beef bones are really chunky and big. The thinly sliced meat for the bowls may be easier to slice if you freeze the chunk of meat for 15 minutes prior to slicing. You really want them as thin a possible. You can also do what I do - palm your butcher a $5 bill and he'll slice the meat for you on his fancy slicing machine.
[notes from author at Steamy Kitchen. It's a pretty funny read!] 
Servings: 4

For the Pho Stock:
4 pounds beef bones*
1/2 onion
4 inch section of ginger, sliced
1 package Vietnamese Pho Spices (or as many of these spices as you have: 2 cinnamon sticks, 2 t. whole coriander, 1 t. fennel, 3 whole star anise, 3 whole cloves, 1 cardamom pod) *
9 c. water
2 1/2 T. fish sauce or to taste
1 t. sugar

For the Pho Bowls:
16 oz. fresh or dried rice noodles
1/2 lb. flank, london broil, sirloin or eye of round steak, sliced as thinly as possible.*
11 oz. Vietnamese beef balls, cut into half*

For the table:
1-2 limes, cut into wedges
fresh herbs: cilantro, Thai basil, mint
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot chili sauce

1. Bring a large stockpot with water to boil over high heat. When it comes to a rolling boil, add the beef bones and boil vigourously for 10 minutes.

2. In the meantime, heat a frying pan on medium-low heat. Add the Vietnamese Pho Spices and toast until fragrant, about 2-3 minutes. Dump the spices to the empty Crock Pot or slow cooker immediately. Return frying pan to medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger slices and the onion half. Cook until the ginger is browned on both sides and the onion half is nicely browned and softened. Add the ginger and the onion to the Crock Pot or slow cooker.

3. When the bones have been pre-boiled, drain, discard water and rinse bones briefly to clean them. Add the bones to the Crock Pot or slow cooker. Fill the Crock Pot with fresh, clean, cool water to just 1-1/2 inches below surface, add the fish sauce and sugar. Cover and set the Crock Pot or slow cooker to cook on low for 8 hours. Taste and season with additional fish sauce if needed.

4. When you are just about ready to eat, you'll prep the rest of the ingredients for the Pho bowls. Bring a pot of water to a boil. Add the beef balls and cook until heated through, about 2 minutes. Remove the balls, keeping the water boiling and now cook the noodles according to package instructions. If you are using fresh noodles, all they need is a couple of minutes. Drain immediately.

5. Strain the stock with a fine meshed sieve. Discard the solids.

6. Line up 4 large bowls on counter. Distribute the noodles, beef balls and thin steak slices evenly amongst the bowls. Ladle the hot Pho stock into each bowl. The hot stock should cook the thin steak slices. Serve with lime wedges, fresh herbs, chili peppers, Hoisin sauce and Sriracha hot chili sauce at the table.

These were the broth ingredient packages Yia said to get.
The orange has ground spices in a little bag (two per box).

* Dee notes: 

1-When shopping for bones, this was the part that took the longest.
We went to three markets. Yia (the Hmong friend),
just kept shaking her head and saying no.
She finally settled with some beef neck bones,
but I don't think they were exactly what she wanted.
Lost in translation I expect.  We did buy flank steak.

2-When I made this last, the final tasting broth wasn't
as tasty asI remember from all the times I've had it.
I did by the spice packets at the Asian market that Yia recommended,
 but maybe the instructions in the recipe online about toasting the actually spices—which I didn't do—would make the difference.

3-I don't care for the meatballs.

4-After trying this recipe, we were underwhelmed. The broth is not as tasty as it is in the restaurant. Maybe roasting the spices instead of using the orange boxed spice packet would help a little, but it's just not beefy tasting enough. Maybe a lot more beef bones than I used (just a couple smallish ones), and cooking it for longer. Also, the flank was tough, I had boiled it in the water for the noodles, as it was a bit thicker than I expected would go from raw to cooked enough with the pho broth in our bowls. I think the only answer may be regularly going out to get pho. There is a Thai cafe going into the shopping corner closest to our house, and pho is on their menu. It was supposed to open in September. My friends and I have been waiting impatiently. Walking for Thai. MMMmmm!

Cheesecake Stuffed Strawberries, Green Chili Pumpkin Soup

recipe and image from here

Today I'm posting a couple more recipes I want to try, but haven't yet.

Scott won't go for the Pumpkin Soup,

but said he is looking forward to the Cheesecake Strawberries!

Cheesecake Stuffed Strawberries
24 strawberries (medium to large)
8 oz. light cream cheese
1/2 c. powdered sugar
1/4 t. vanilla extract
1/2 c. graham cracker crumbs

1. Remove the tops of all the strawberries and and cut out a cone shape from inside the middle of each strawberry with a paring knife - a little well to be filled with cream cheese mixture.

2. Mix together the cream cheese, powdered sugar and vanilla extract with an electric mixer until smooth and creamy. Fill a ziploc bag with the cream cheese mixture (filling it into one of the corners). 

3. Twist the top of the bag and snip the corner of the bag with the filling.

4. Squeeze filling into each strawberry and sprinkle with graham cracker crumbs. Store in the refrigerator until ready to serve.

YIELD: MAKES ABOUT 2 DOZEN STRAWBERRIES

recipe and image from here

Green Chili Pumpkin Soup
4 oz. diced green chiles, divided
1/2 c. sour cream
1/4 c. cilantro
1 small onion, diced
1 t. oil
1 can pumpkin puree
1 can vegetable broth
1/2 c. water
2 t. cumin
1/2 t. chili powder
1/2 t. garlic powder
1/4 t. ground red pepper


1) In a food processor, combine 1/2 of the chiles, sour cream and cilantro. Process until smooth. Set aside.

2) Heat oil in a large pot. Add onion and remaining chiles. Saute for about 5 minutes or until onions are softened. Add cumin, chili powder, garlic powder and red pepper. Cook for 1 minutes or until fragrant.

3) Add remaining ingredients to the pot. Bring a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. If soup is not smooth enough, use an immersion blender to make it smoother…this is totally optional!

4) Swirl sour cream mixture into soup just before serving.

The sour cream mixture adds a cooling component and a little tartness to the the soup. I think it is the perfect compliment. Plus, you can get this to the table in under 30 minutes which means it is the perfect weeknight meal for fall and winter too.

Pacific Coast Clam Chowder

recipe and image from here

A few years ago we weren't able to get to the beach for our Thanksgiving clam chowder, so I found this recipe to make at home. We just had it last week and really enjoyed it!

Grandma's Clam Chowder - Pacific Coast Clam Chowder

Normally, I just add the chowder ingredients, without measuring, to my soup pot. I just taste and add them to my liking. For you, I have attempted to write down my family's recipe. Add or delete to your family's taste. ENJOY! Prep time: 20 min. Cook time: 30 min

5 bacon slices, cut into 1/4-inch pieces*

1/4 c. salted or unsalted butter (your choice)

1 medium onion, chopped

1/4 c. all-purpose flour

Salt and pepper to taste

4 c. milk**

Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer)

2 (6 1/2-oz.) cans minced clams, undrained

Crackers or bread

* I like to cut off most of the fat from the bacon.

** I sometimes replace some of the milk with cream.

Add the cut-up potatoes and simmer approximately 10 to 15 minutes or until the potatoes are soft. Add the cooked bacon, clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.

Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice). Serve with crackers or bread. Our family likes to serve this clam chowder with Never-Fail Popovers.

Makes 8 servings.

All of the notes above are from the author. My only note is that I used only 3 cups of milk. We like our chowder thicker.

Southwest soups

recipe and photo from here

We made it soup the other night. It was great with chips.

It's a bit on the hot side for Ian and I,

even though I used mild enchilada sauces.

I think I'll experiment with using just diced tomatoes

instead of Rotel brand with chilies.

I only put in half the chili powder, but will cut that back too.

For everyone who likes a bit of heat, it should be just right!

Chicken Enchilada Chili
2 chicken breasts
2 cups red enchilada sauce
1 cup green enchilada sauce
1 family size (23 oz.) can cream of chicken soup*
1 c. milk
1 can Rotel tomatoes with green chilies
2 T. chili powder
1 t. paprika
1 t. salt
1 can black beans, drained and rinsed
1 can corn, drained
1 c. shredded cheddar cheese
1/2 c. sour cream

Toppings:
crunchy tortilla strips
shredded cheddar cheese
sour cream

In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce. Cook for several hours on high until the chicken is cooked and will shred into the sauce. Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour. Whisk in the sour cream and turn off the heat. Serve in individual bowls and top with tortilla strips, sour cream, and cheddar cheese.

*Note from Dee: I substituted my cream of chicken soup made from bean flour. Recipe here.

I added two large cans of enchilada sauce, so maybe it would have been less spicy if I followed the recipe!

::::::::::::::::


This recipe is from my friend Jill. (famous for her cookies)

It's her ''go to" recipe whenever she has to bring dinner

to a family in need, or for a funeral luncheon.

As a mom of seven, it's speedy.

Just dump in a crock pot and heat.

Jill's Soup
1 can Ranch beans
1 can Rotelle (Mexican) tomatoes
1 can chicken
1 pkg. ranch
1 can corn

Cauliflower Fried Rice, Cream of Baked "Potato" Soup, Cauliflower Pizza Crust

I went to a class sponsored by our gym. 

They taught us how to use cauliflower as replacement for rice, potatoes, pizza dough, etc. 

It was interesting, and tasty. 

Here are three they demo-ed, and we got to taste. 

I made the fried "rice" with shrimp and we all enjoyed it.

Gumbo, Teriyaki Chicken, Lentil Soup

At the office where Dee works during tax season, the husband of one of our accountants cooks for us weekly. It's so sweet, as he does it so he can come and spend dinner time with his wife. He just retired from working with the jets at Portland Air National Guard (PANG), and cooked there for his coworkers on occasion. He makes such tasty dishes as prime rib and teriyaki for us. I asked for his recipes. The office—which contains a kitchen—smells amazing on the nights John brings in dinner.

Razz Famous Chicken and Sausage Gumbo

2 boneless chicken breasts
4 boneless chicken thighs
1 lb. sausage, sliced*
4 T. oil from sausage
1 large onion, chopped
2 stalks celery, chopped
2 quarts water
1 (16 oz.) cut frozen okra
1 T. filé (see note below)
1 t. garlic, minced
1 t. thyme*
1 t. sage*
4 T. flour
1 bell pepper, chopped

*I like to use Montreal Chicken Seasoning (available at Costco) in place of these spices because it adds more flavor. The sausage is best if you can get it from a meat market that makes their own. It will contain less fat and have a better taste and you will not have to brown it.

Chop the onion, bell pepper and celery and put into a container. Brown the sausage if needed and save the oil. Cut the chicken into ¾ inch pieces and fry with spices and some oil if needed. Put chicken in a container for now. Take the oil from the sausage or bacon grease and brown the flour in a kettle large enough to hold all the contents. Slowly add the water on low heat and stir until mixed. Add chicken, sausage and chopped vegetables and simmer until chicken is tender. Add okra about 10 minutes before removing from heat. Then add file` just gumbo is removed from heat and stir in. (Gumbo is much better if cooked the day before and then reheated). Serve over a large scoop of rice and enjoy!

It will take awhile to dial in the seasonings for your gumbo and that just depends on your taste. Remember it is easy to have your spices or hot sauce available for guests to use rather than not enjoy the basic flavor of gumbo.

John said, "filé is a herb made from the Sassafras tree and used in Gumbo as a thickening agent. The okra does a good job of this and also because of the cost I do not use it. There are some folks who are "traditionalists" and insist it be used. I don't."

:::::

Norio’s Teriyaki Recipe

1 c. of Aloha soy sauce
1 c. sugar (white or brown)
2 T. grated ginger root

For 5 lbs. of chicken marinade 4 hours for boneless, 24 hours bone-in

For stir fry add:

¼ c. of honey
2 T. grated garlic
1 t. sesame oil

Optional chili flakes or chili oil

:::::

Lentil Soup

1/2 pound lentils (wash thoroughly in cold water to eliminate any dirt or bad lentils)
1 large onion, diced
1 large carrot, diced
1 celery stalk, diced
1 bay leaf
1/2 t. dried thyme
1 T. vinegar
1 c. diced leeks  (use white part of leek. Wash very carefully)
1/2 pound lean bacon, cut in little strips
      or 1/2 pound cooked ham and two cut-up pieces of bacon
6 c. beef stock
2 large potatoes, peeled and diced
1 t. cumin powder
2 T. chopped parsley
1/4 t. nutmeg
salt and pepper to taste

Render bacon in a heavy-duty pot. When bacon has lost half of its fat, add onions, leeks, celery and carrots. Saute vegetables, then add washed lentils. Add rest of ingredients except vinegar and chopped parsley. Simmer for about an hour and a half. Taste to see if you need to add salt and pepper. At the end, add vinegar, chopped parsley and serve.

Velvety Carrot Soup

My friend shared this with me last night and it was DELICIOUS!!  I was amazed, and can't wait to make it for my own family.

Velvety Carrot Soup
 
3 tablespoons unsalted butter
2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
1/4 cup diced onion
1 clove garlic, chopped
1 teaspoon chopped fresh ginger
Pinch of sugar
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
1 teaspoon white-wine vinegar
2 cups homemade or store-bought low-sodium chicken broth
3/4 cup milk
1/4 cup flat-leaf parsley leaves, thinly sliced

1. In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.

2. Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.

3. Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.

4. Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup overvegetables in soup bowls and garnish with parsley. Serve immediately.



by Stephanie, wife of Barbara's son Brandon

Quinoa Salad with Chicken and Mixed Greens, Oven-Roasted Brussels Sprouts, Chicken Soup, Chicken Stir-fry, Blackberry and Apple Cobbler, Hummus Crusted Chicken with Rosemary and Lemon, Creamy Leek And Carrot Soup, Curried Winter Squash Soup, Warm Salmon and Asparagus Salad with Pesto, Roast Chicken with Balsamic Vinegar, Garlic, and Rosemary Wild Rice, Purple Haze Shake, Almond Milk, Mango Cardamom Smoothie, Chocolate Mousse

cobbler recipe with Cheryl's collection below

Karen, Brenda and Cheryl decided to do an eating "cleanse" for the month of February. They didn't buy the supplement products promoted, but substituted a multi-vitamin. Here are some of their recipes, and links to others. Dee joined them part way through, and is still finishing the experiment. You might want to give this a try, especially if you are questioning any food sensitivities you may have.

http://www.cleanprogram.com/media/files/clean-program-manual.pdf

http://www.cleanprogram.com/media/files/meal-plan.pdf

http://blog.cleanprogram.com

from Karen: 
This quinoa recipe is one I've used a lot for guests and I love it. It is found in the Clean book (the book version actually uses 1/2 cup oil in the dressing and 2 Tbs on the greens—it tasted too greasy to me).

Quinoa Salad with Chicken and Mixed Greens
2 c. cooked and cooled quinoa
2 (4 oz.) chicken breast grilled or steamed (or roasted veggies—see below)
1/4 c. of currants (I prefer cranberries)
1/4 c. of chopped roasted almonds
1/2 c. of diced or grated carrots
1/4 c. of chopped mint
1/4 c. of scallions, cut thinly diagonally
1/4 c. of chopped parsley
4 c. salad greens

For the dressing:
1 T. of chopped parsely
1/4 c. of lime
1 t. of agave, honey or coconut nectar
1/2 t. ground cumin
1 t. sea salt
1/4 c.olive oil

Prepare quinoa according to package directions. Allow to cool.
Cook chicken breasts on the grill or by steaming. To steam them, cook the chicken breasts in 1-2 inch boiling water in a covered pan for approximately 7 minutes. Slice chicken lengthwise.
In a small bowl, blend together the dressing ingredients. Place all ingredients except chicken and salad greens in a bowl, and toss together with quinoa and dressing. Season to taste with salt and pepper. (My preference is to chop a small amount of chicken small, cook it, and add it to the quinoa and dressing mixture, then place it atop a bed of salad greens to eat.)

Arrange half of the quinoa salad on each plate. Make a bed of mixed greens next to the quinoa and place the sliced chicken on top. Since quinoa is a perfect protein, you may omit the chicken entirely and serve with oven roasted or grilled veggies— broccoli, zucchini or yellow squash, sweet potatoes, red/orange peppers, etc.


Oven-Roasted Brussels Sprouts
1 lb. Brussels sprouts, trimmed and halved lengthwise
1-2 T. extra-virgin olive oil
1/2 t. sea salt
1/4 t. ground black pepper

Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside about 30 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.

I made my own recipe brown rice noodle vegie chicken stirfry today and it rocked! I mixed in a little coconut aminos (akin to soy sauce) with a little coconut nectar and it was delicious! (Not saucy) AND something crazy... I've wanted hot chocolate but of course can't really have, but I found that mixing carrot juice (the only clean juice there) with unsweetened chocolate almond milk (about equal parts) and heated up works for me! Weird huh?!!!

I made this yesterday and it was divine! Bertha makes this soup with potatoes and no rice. I was surprised how much I liked the cilantro and lime! Send recipes you are having success with and have a good day!

Great Chicken Soup
Large pot filled half-way with water
1 chicken thigh, chopped (or more)
2 cloves garlic, smashed and chopped
1/2 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
2 medium parsnips, chopped
1-2 c. cabbage, chopped (opt.)
1/3 c. cilantro, chopped
1/2-1 c, cooked brown rice
Salt to taste

Bring to boil then turn heat down and simmer a couple hours or however you want to cook it. When serving, I added 1/2 chopped avocado on top and a squeeze of lime. Yum! Made 2-3 servings for me

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Cheryl said that she, John and Christian enjoyed the next three recipes.

Chicken Stir Fry
"A delicious and nutritious meal that’s quick and a whole family-pleaser. The pickiest of eaters will gobble this up, and it works with whatever you have on hand so don’t be afraid to change it up with what’s in your fridge, garden or at the local farmers’ market. Enjoy!" (from the clense blog, address at the top of this post)

1 chicken breast, split in half lengthwise, then cut into thin strips
1 fennel bulb, remove core, slice thin
2 c. sliced crimini or white button mushrooms
1 c. chopped raddichio (or any hearty leafy green like kale or spinach)
1-1/2 c. cooked wild rice (see below)
2 cloves of garlic, peeled and minced
2 T. fresh oregano, roughly chopped
2 T. olive oil
zest of 1 lemon
sea salt to taste

1. Cook the wild rice by adding 1 c. wild rice to 2 c. boiling water, once boiling, reduce heat to low and simmer (covered) for 30-40 minutes. You can also soak the rice overnight to reduce cooking time, 1 c. of rice in 3 c. of water, cover and in the morning, strain, rinse and place rice in a cooking pot. Cover with enough water to go 1/2 inch over and simmer only 15-20 minutes.
2. Slice the chicken and garlic and chop greens, fennel and mushrooms.
3. Heat a large saute pan over medium-high heat.Add the oil, and when hot, add the chicken and garlic, tossing gently. Allow to brown on one side (2-3 minutes).
4. Add in the mushrooms and fennel. Cook for 1 minute then add the raddichio (or whatever dark green you’re using). Cook just until wilted then stir in the wild rice, lemon, and oregano.
5. Continue to stir the pan to incorporate all the ingredients into one another and season with a few teaspoons of sea salt.
6. Remove and serve once the wild rice is hot.
Serves 2. Enjoy!


Blackberry and Apple Cobbler
"A gluten and oat free crumble that satisfies any cravings for a yummy treat! You can serve this warm as an allergy- friendly (and sugar-free) dessert, an elimination diet breakfast, or as part of your midday solid meal. It’s nutritious and naturally sweet with endless possibilities. You can use other fruits like pears, raspberries, plums, cherries, blueberries, or try different spices and nuts. Let your creativity and what’s available at your local farmers’ markets spark new and delightful variations, and of course we always love hearing from you in the comments!" (from the clense blog, address at the top of this post)

Base
4 apples, cored and cut into large chunks
(leave the skin on if organic, so much fiber and nutrition in the peel)
1 c. blackberries (fresh or frozen)
1 t. cinnamon
optional: 1⁄4 t. stevia (powder) or a f ew drops of the liquid (be caref ul, you don’t need much, as it’s super sweet and the apples and berries are bursting with sweet flavor)
2 t. coconut oil

Topping
1 c. almonds
1 c. Brazil nuts*
shredded coconut
a few dashes of cinnamon
a splash or two of vanilla
optional but recommended: a few sprinkles of mesquite

*Note that you can use any combination of nuts here, if you only have almonds and cashews that works. If you only have almonds,totally fine. Jenny loves using macadamia nuts with extra cinnamon and a dash of nutmeg. Use what you have on hand, it’ll be delicious!

1. Preheat oven to 350.
2. Place the chopped apples into a mixing bowl and gently toss with the cinnamon and stevia (if using). 3. Carefully, so they don’t get too smashed, stir in the blackberries.
4. Place the mixture into a greased (with coconut oil) 8×8 square pan or a 9×4 rectangular loaf pan. As long as it’s several inches deep and the crumble doesn’t spill over the top, there are a variety of pan options that will work.
5. Make the topping by placing the nuts in a food processor and pulsing until crumbly.Add in the coconut, optional mesquite, and vanilla and pulse a few more times until combined but still chunky.
6. Sprinkle the topping evenly over the apple mixture. Place in the oven and bake f or 30 minutes, checking and cooking a bit longer if you want softer and more mushy apples. The top should be brown and crispy.

"This is best served warm. If you’re not cleansing you can serve with Greek yogurt. . .and if you are cleansing try it with So Delicious Coconut Ice Cream. . .YUM."



Hummus Crusted Chicken with Rosemary and Lemon

2 boneless/skinless chicken breasts (local and free-range)2 lemons, (1 sliced into rounds and 1 juiced)
1/2 c, hummus (you can buy it or use the quick and delicious recipe below)
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper

Preheat oven to 450 degrees

Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure it’s layered quite thick, about 1/4”). Cut one lemon into circles and loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces, so the flavor comes out more.
Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar. Bake until the hummus is golden brown and the meat is juicy and tender (checking with a knife to make sure it’s cooked all the way through), about 30 minutes. Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste.


Hummus (made in a food processor)

Blend the following ingredients:

1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 T. tahini
1 t. sea salt
1 t. cumin
1 t. paprika
1 T. extra virgin olive oil

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Dee enjoys the following recipes. There are so many more to try. Check out those in the links above.

Creamy Leek And Carrot Soup

1leek
2 T. coconut oil
4 c. of chopped carrots
1 c. of cauliflower, cut into florets
1-1/2 qts. chicken or vegetable stock

fresh thyme

Melt the coconut oil in a large soup pot over medium-high heat. Slice the leek into rounds, and add it to the pot. Stir and cook for 3-4 minutes or until lightly browned. Stir in the chopped carrots and cook, stirring, for another 3-4 minutes. Pour in the stock to cover the veggies. Cover and gently simmer for 15 minutes. Let the contents cool a bit and then pour into a blender or food processor. Puree with the additional tablespoon of coconut oil until smooth and creamy. Pour back into pot and gently reheat, so you can serve it warm. (Or in summer months, you can skip this step and put it in the fridge to cool instead) (Serves 2-3)

Curried Winter Squash Soup
1 large or 2 small squash—acorn, butternut, halved and seeded
1 c. pure water
1 c. unsweetened almond or coconut milk
1 t. salt
1/2 t. curry powder (my friend doesn't like curry,so she used other spices like cumin)
1/2 t. ground cinnamon
Freshly ground pepper

Turn oven to 400. In a baking dish filled with an inch of water, place the squash halves, skin side down and cover the whole dish with foil. Immediately put into the preheating oven (saving time and will ensure the following cook time is fairly accurate.) Bake for roughly 40 minutes or until the squash is tender when pierced with a fork. Be careful of the hot steam when lifting the foil. Remove from oven, discard water and cool squash. Scoop out the flesh (roughly 2 cups) and put into a blender with the water and milk, and the seasonings. Blend until smooth then remove and warm to serve.


Warm Salmon and Asparagus Salad with Pesto
2 (5oz.) portions wild salmon
1 bunch asparagus, trimmed
2 T. pesto
4 c. mixed salad greens
1/4 c. olive oil
Lemon juice to taste
Salt and pepper

Pesto:

2 bunches fresh basil, washed and trimmed
1/4 c. pine nuts (cashews work just as well)
1 clove garlic
1/2 cup olive oil
Sea salt

To make the pesto, blend basil, nuts, and garlic in food processor on medium. Drizzle in the oil whil the motor is running then season with salt and set aside. (If the pesto is too thick, add up to 1/4 cup water.) Turn grill on high. If you don't have a grill, use your oven's broiler. Brush asparagus and salmon with olive oil and season with salt and pepper. Grill the asparagus 2 minutes on each side. Grill the salmon for 3 minutes on each side. Place the greens in a bowl, toss with olive oil, salt and lemon juice then divide onto 2 plates. Arrange the asparagus on one side and the salmon on the other. Drizzle 1 Tbs of pesto over the salmon and serve warm. (This pesto is really good, so make enough to use again on other meat or dishes!)

Roast Chicken with Balsamic Vinegar, Garlic, and Rosemary Wild Rice
2 chicken breasts with skin
1-1/2 c. balsamic vinegar
2 cloves garlic, thinly sliced lengthwise
2 T. minced rosemary
2 T. olive oil
1 t. sea salt
2 c. cooked wild rice, made with vegetable stock
2 scallions thinly sliced
1/4 c. cilantro chopped
1/4 c. fresh mint chopped
1/4 c. sunflower seeds, soaked for 2 hours (soaking activates the enzymes, making them easier to digest)

Heat oven to 425. In a small saucepan, reduce the vinegar by simmering and stirring occasionally until it becomes as syrup (watch closely near the end-it can burn easily). Add the garlic and rosemary and simmer 2 minutes more. Brush the chicken with oil and salt. Place on a baking tray and roast in oven for 10 minutes. Brush with generous amounts of the vinegar. Turn the oven down to 375 and roast for 10 minutes more. Brush with the vinegar again and cook 2 minutes more. Remove from the oven and let cool slightly, remove the skins, and thinly slice. To make the pilaf, place chicken rice, scallions, cilantro, mint, and seeds in a bowl. Mix together with salt and pepper. Serve warm or at room temperature.



Purple Haze Shake
1 c. coconut water OR almond (see recipe below) or coconut milk
6 oz. blueberries (or blackberries) fresh or frozen

Put all ingredients in the blender and mix until smooth. (This thickened as it sat awhile.)



Mango Cardamom Blast

2 ripe mangoes, peeled and cut into pieces
1 c. coconut water
2 T. dried and shredded coconut flakes
zest and juice of 1 lime
Vanilla
1/2 t. cardamom powder
add additional water while blending if it’s too thick

Blend it up till smooth and creamy. Garnish with lime zest and freshly ground black pepper.


Homemade Almond Milk
1/2 c. almonds, skins removed and soaked overnight
3 c. water
1 T. vanilla
pinch of salt
1 t. coconut oil (optional)
coconut nectar or stevia to taste (optional)

Place the nuts, vanilla, water, sweetener, salt, and oil in a blender and blend until smooth. Most people find they like it thick but if you’d prefer a thinner milk, strain the liquid through cheesecloth or a fine mesh strainer, then store in glass jars in the fridge for up to a week.

This is a great chocolate pudding. Scott and Ian even enjoyed it, though they thought it was a bit chocolatey for them.

Chocolate Mousse

"A crowd pleasing sweet treat that’s actually packed with nutrition, this chocolate mousse will be a hit wherever and whenever you serve it. If you keep the main ingredient secret, almost no one will guess that it’s avocados that give this mousse body and creamy texture. Watch kids scarf it down and ask for more, not realizing there’s actually green goodness in it. . . and plenty of healthy fat to keep the body energized and metabolism fired up. A dessert or snack that’s great for the skin, nails and hair too. All around yummy." from here

2 ripe avocados
1/4 c. coconut nectar
1/2 c. unsweetened carob or raw cacao or cocoa powder
1-2 T. coconut oil
1 t. vanilla
a pinch of sea salt
optional shredded coconut for garnish

Blend all ingredients together in a food processor (a blender can work too, you may just need to scrape the sides down more often) until creamy. You can start with one tablespoon of coconut oil and see if you need more. Sometimes, if it’s not creamy enough, I add a splash of almond or coconut milk, but it’s not always necessary.

I like mine nice and thick, so when you hold the food processor upside down, it doesn’t move.

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Here are more from the selected recipes Karen shared with us:

Spinach Avocado Soup
2 c. coconut milk (see below)
2 ripe avocados, cut in large chunks
2 handfulls baby spinach
1/4 c. fresh cilantro
Juice of 1 lime or 1 lemon
1 garlic clove
2 T. peeled and minced shallot
Sea salt to taste

Blend all ingredients until smooth and creamy. To make fresh coconut milk: Blend 1 cup of shredded coconut (May soak it with the water before blending to soften it) with 2 cups water for 45 seconds and strain through a fine mesh.


Zucchini Mushroom Soup
2 T. coconut oil
6 c. chopped mushrooms
1 onion roughly chopped
2 cloves garlic chopped
1 large zucchini, cut into 1/2", half moons
2 c. cauliflower, chopped
Purified water as needed
1 bay leaf
Sea salt & black pepper (Optional 1/4 cup almond milk)

Heat a large soup pot over med-high heat. Add the oil and melt. Stir in the mushrooms and a sprinkle of salt. Cook until lightly brown, 3-4 minutes. Stir in the onion, garlic, and zucchini and cook another 3-4 minutes. Add the bay leaf and water to just cover the vegetables, cover the pot, and bring to a gentle boil. Lower the heat to med-low and cook for 12 minutes. Add cauliflower and let cook until soft. Puree the soup with a stick blender or high-speed blender until smooth. May add 1/4 cup almond milk if desired. Season to taste with salt and pepper. Garnish with fresh herbs if desired: rosemary, parsley, thyme or sage. (Dee tried this and didn't like it much, but she loved the carrot soup!)


Lamb or Chicken Tacos
4 oz. ground lamb or chicken, chopped small
2 T. coconut oil
1 medium yellow summer squash
1/4 c. minced onions
1 clove garlic, minced
1 T. taco/fajita seasoning (I used cumin, chili powder, garlic salt)
Sea salt to taste
Romaine lettuce leaves or brown rice tortillas (I like the lettuce best)
1/4 c. minced red onions
Fresh cilantro chopped (a few Tbs)
Fresh guacamole
Sprouts for garnish

Heat the oil in a medium saute pan. Add meat, squash, onion, garlic, seasoning and stir well. Cook until cooked through and veggies are soft. Season to taste with salt. Arrange in lettuce leaves or in tortillas. Top with red onion and cilantro, guacamole and sprouts. (I tried this with chicken and liked it, but not the sprouts.)


Garlic Lemon Chicken with Rosemary, Parsnips and Apples 

(comfort food?! Serves 4)
4 boneless, skinless chicken breasts
1 lemon quartered
1 small handful of rosemary (5-6 sprigs) bashed around a little to release the flavor
4 T. olive oil
2 cloves garlic, chopped
Pinch sea salt & pepper
2 large apples, peel on, but cored and in about 1" wedges
2 medium parsnips, peeled and cut lengthwise into strips (the thinner they are, the faster they'll roast)

Make the marinade by squeezing the juice from the lemon wedges into a bowl, add the rosemary, olive oil, garlic salt and pepper along with the squeezed lemon pieces. Slice the chicken into about four equal pieces each and add them to the marinade. Put the chicken and marinade into a well-sealed zip-lock plastic bag. Massage the chicken pieces so each is well coated. Let sit for at least 1 hour at room temperature or in the fridge if it's a warm day. You'll see the meat cure and turn white. Turn the oven to 425. Put the chicken and marinade in a baking dish and cook roughly 40-45 minutes just so the chicken is cooked through and the parsnips are tender. Serve warm.

Warm Zucchini Pesto Pasta
2 T. coconut oil
1/2 red onion, cut into 1/4" slices
1 zucchini, sliced (peeled and seeded, skin included if organic)
2 heaping T. pesto (see previous recipe)
2-3 T. chopped olives
Zest of 1/2 lemon
Sea salt to taste
Freshly ground pepper (8 turns of the pepper mill)

Melt the oil in a large saute pan over med-high heat. Add the red onion and cook until soft, 3-4 minutes. Stir in zucchini and toss with the onions. Add pesto, stir well. Continue to cook until all ingredients are warm. Stir in the olives and lemon zest. Season with salt and pepper. (You could also use a peeler to cut the zucchini into noodle type strips.)


Hearty Lentil Stew
2 Tbs coconut oil
2 medium sized onions roughly chopped
2 celery stalks cut into 1/2" chunks
2 medium carrots, same
2 c. lentils
Purified water to cover plus 1 inch
1 bay leaf
1 T. Italian seasoning
1 bunch kale, chopped
1 c. frozen peas
Fresh sage, chopped for garnish
Salt and pepper

Melt the oil in a large soup pot over med-high heat. Add and saute the onions, celery, and carrots for 3-4 minutes stirring often until they start to soften and brown. Add lentils stirring to coat well. Add water to cover plus an extra 1" at the top. Add bay leaf and Italian seasoning. Cover and bring to a boil. Reduce heat and gently simmer for 30 minutes. When lentils are well cooked (tender and water is absorbed), add chopped kale and peas. Cook an additional 10 minutes. Season with salt and pepper if desired. Ladle into bowls and garnish with chopped sage. Serve warm.


Basic Salad Dressing
1/2 c. olive oil
1/2 c. flaxseed oil (or 1 cup olive oil)
6 T. lemon juice
3 cloves garlic pressed
2 t. dry italian herb mix (oregano, basil, thyme)
2 t. onion powder
4 t. coconut nectar
1 t. sea salt
1/4 t. dried mustard powder or unsweetened mustard
Pinch of cayenne---but the diet says no cayenne!

Whisk all ingredients in a glass container and keep for up to one week in the refrigerator.

by Karen, Cheryl and Brenda, three of  Barbara's four daughters; and Dee, wife of Barbara's son Scott