The 1, 2, 3 Punch Chicken Rice Soup

The 1, 2, 3 Punch Chicken Rice Soup

Here’s a great recipe for combating the flu virus!  It’s chicken rice soup with a 1, 2, 3 punch!  Cook the chicken breast in coconut oil and grassfed butter until nicely browned, then add about 2 cups of water and 6 – 8 cubes of your previously frozen chicken broth.  I seasoned the chicken with 1 T of curry powder, 1 t Kelp sea seasonings, 2 t celtic sea salt, and 1 t minced onion.  Then I minced 3 garlic cloves into the soup and simmered for 1 – 2 hours.  When cooked, take the chicken out and shred the meat with your hands or 2 forks.  Put the chicken back in the pot and add 1 cup of cooked rice.  You may need to add more water and bring back up to a simmer if it gets too thick. Why curry and minced garlic?  I’m glad you asked!     AND, because it makes the soup taste great!  Plus we already know the benefits of homemade chicken broth from my other posts, but I’ll put it on again.  Dr. Mercola says… Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine Chicken Broth   1 whole free-range chicken   1 lg onion, chopped 4 qts filtered water              2 carrots, chopped 2 T vinegar                            3 celery stalks, chopped 1 bunch of parsley Place chicken or chicken pieces in large pot with vinegar, vegetables and water.  Let stand for 30 min.  Bring to boil and skim off the scum.  Reduce heat and simmer for 6 – 24...
Baked Granola

Baked Granola

A new Sunday night supper has begun…baked granola!  I put frozen strawberries and dried cherries on top and the result was so good!   Baked Granola 2 cups organic rolled oats                            1 large egg 1/3 cup brown sugar                                    2 cups raw milk 1/2 t salt                                                        3 T melted butter 1 t cinnamon                                                 2 t vanilla 1 t baking powder                                        1/2 cup dried sour cherries 1 cup sliced strawberries (fresh or frozen)     1/2 cup chopped nuts Heat oven to 375 degrees.  Generously spray 8 x 8 pan with coconut oil cooking spray.  In a large bowl, mix together the oats, sugar, baking powder, cinnamon, nuts, & salt.  Add to prepared baking dish.  Layer the strawberries and cherries (or whatever fruit you use).  In another large bowl, or 4 cup glass measuring cup, whisk together the milk, egg, butter and vanilla.  Then, pour over oats and fruit.  Gently shake the dish to help the mixture cover all the oats.  Bake for 30 – 40 min. Or it can be...
Easy Crockpot Granola

Easy Crockpot Granola

We love eating granola at our house!  It goes well with yogurt as a mid afternoon snack or with milk in the morning, or even right out of the container as a quick pick me up.  However, I hate making it in the oven, always tossing it, some falling on the bottom of the oven or floor…then one day, my husband sent me a link for crock pot granola!  I was intrigued!  I made it that afternoon and it turned out great!  This is from http://www.barefeetinthekitchen.com/.  She has alot of other great recipes also. Homemade Slow Cooker Granola recipe adapted from Dine and Dish Yield: About 7 cups or (15) 1/2 cup servings 5 cups old fashioned rolled oats 1/2 cup slivered almonds ( I used walnuts) 1/4 teaspoon kosher salt 2/3 honey 1/3 cup coconut oil or butter * 1/2 cup chunky peanut butter 2 teaspoons cinnamon 1 tablespoon vanilla 1 cup raisins or craisins, I used a combination of both Lightly grease the crock-pot with a teaspoon or so of oil. Add the oats, almonds and salt. In a large measuring cup or small glass bowl, combine the honey, oil, peanut butter, cinnamon and vanilla. Microwave for a minute, stir and microwave an additional 30 seconds as needed, to melt everything and allow it to combine smoothly. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.) Pour the liquids over the oats in the crockpot and stir well to thoroughly coat. Place the lid on the crockpot, leaving it slightly vented. Cook on HIGH for about 2 hours,...
Oatmeal Cups – Gluten Free

Oatmeal Cups – Gluten Free

Our newest breakfast idea is pre-baked oatmeal cups.  They are good for a healthy snack or lunch on the go.   It’s basically your baked oatmeal recipe in a cupcake pan.   Molasses Oatmeal Cups 2 cups organic rolled oats 1/2 chopped walnuts 1/3 cup maple syrup 2 T coconut oil 1/2 cup applesauce 1 T blackstrap molasses 1 t cinnamon 1 t ginger 2 t vanilla 2 T grassfed raw milk 1 egg Preheat the oven to 350.  Mix all the dry ingredients in one bowl.  Mix wet in another.  Add wet to dry and mix well.  Spoon batter into lined cupcake pans and press down well with the back of a spoon.  Bake in the oven for 15-17 minutes.  Wait until they are completely cooled before removing them from the pans. These should last a week in the fridge and longer in the freezer.   Enjoy!...
Individual Cheesecakes!

Individual Cheesecakes!

Cheesecake tarts!  I have always wanted to try making individual cheesecake tarts since I love getting them at September Cheese Farm.  Love them!  Today, New Year’s Day, I decided to make them for my in-law’s birthday celebrations.  I made an oatmeal-pecan crust and found a cheesecake base that I just divided into four bowls for the different flavors.  They turned out divine!  Try some for yourself.   This recipe makes 36 cheesecake tarts. Oatmeal-Pecan Crust 2 cups gluten-free oats 3/4 c finely chopped pecans 1 1/2 c packed light brown sugar 3/4 – 1 cup melted butter Heat oven to 375 degrees.  Line 36 medium muffin cups with paper or foil liners.  In large bowl, combine oats, pecans, brown sugar, and the butter, blending well.  Spray paper liners lightly with coconut cooking spray.  Spoon about 2 T into each cup and press down firmly with bottom of a cup to form a crust.  Bake 8 – 10 minutes, or until lightly golden brown.    Remove from oven  to cool and reduce heat to 325 degrees. Cheesecake batter 3 ( 8 oz) packages cream cheese, room temperature 1 cup sugar 4 eggs 1 t vanilla 1/3 cup heavy cream 1 T gluten free flour In  a large mixing bowl, combine cream cheese and sugar with electric mixer.  Beat at medium speed until well combined.  Add eggs on low speed, one at a time, beating well after each addition.  Add vanilla, cream and flour, mixing until smooth and creamy. If you want to make a bunch of different kinds, divide batter into individual mixing bowls. Key Lime cheesecakes To the above...
Meatless Mondays

Meatless Mondays

Gluten Free can become quite costly, especially if you are like our family and like to buy local, grass-fed, antibiotic free meats.  So, in thinking over how we can cut costs we came across beans.  Beans are very cost-friendly and very tasty.  Here are some quick facts about legumes from the everyday health website: ~ Eating one daily serving (3/4 cup) of legumes was shown to reduce LDL, or “bad”, cholesterol levels by 5 percent ~ And a 2012 study of people with type 2 diabetes found that eating one cup of legumes daily for three months lowered blood sugar and blood pressure. ~ Just one cup of beans delivers 14 to 20 grams of fiber. That’s more fiber than the average American eats in an entire day. Adding a serving of beans to one meal most days of the week can go a long way towards helping you get the 25 to 38 grams of fiber your body needs to function at its best. That’s because fiber helps to lower cholesterol by whisking cholesterol compounds out of your system. So, I went on a search for some good bean recipes.  I have created a “habit” of soaking my beans overnight on Sunday, then they are ready to use Monday when I’m ready to cook. Our first Meatless Monday consisted of Sweet Potato and Black Bean Chili, Beans & Rice, Jamacian style and a loaf of Einkorn Cranberry Pecan Quick Bread.  Sound scrumptious? Sweet Potato and Black Bean Chili 1 T olive oil or you can use Nutiva Medium Heat Sunflower & Red Palm Oil Red palm oil contains the highest amounts of vitamins A...