Cream of Chicken Soup

Adapted from James Beard’s Fireside Cook Book, this homemade cream of chicken soup is gentle and soothing in its flavor, deeply comforting and satisfying.  While Nourished Kitchen adaptation includes more vegetables and more egg yolks than the original, you’ll find that either version provides that beautiful, filling nourishment that can even satisfy the soul on a chilly, rainy autumn afternoon.

Ingredients:

• 1 whole pasture-raised stewing chicken, about 3 to 4 pounds
• 1 leek
• 2 or three whole cloves
• 5 or 6 stalks of celery, including leaves
• 3 or 4 large carrots, including tops
• 1 medium yellow onion, including top
• 2 tablespoons butter 
• 6 egg pastured yolks, beaten
• 2 cups heavy cream
• unrefined sea salt, to taste (I added in some chicken bullion for added taste...need a bit for flavor -H)
• minced fresh chives or parsley, to serve
• I also added some potato starch to give it some thickness..was too soupy for my likes

Equipment:

• stockpot
• cast-iron skillet
• food processor

Method:

1. Rinse the chicken thoroughly and pat it dry before placing it in your stock pot, covering it completely with fresh, clean and very cold water (about one and one-half gallons).
2. Stud the leek with whole cloves, and place it in the stock pot along side the stewing chicken.  Add the celery leaves, onion top and carrot tops to the water.
3. Slowly simmer the clove-studded leek, celery leaves, onion top and carrot tops in the water, uncovered, until the chicken is completely cooked and tender to the bone, about two hours.
4. Once the chicken is tender, remove it from the the stockpot and allow it to cool.  Remove the bay leaves, celery leaves, onion top and carrot tops from the broth, straining it if necessary.  Discard the vegetable matter, but continue simmering the broth, uncovered, while you prepare the remaining ingredients.
5. As the chicken cools, prepare the vegetables by peeling and mincing the carrots and mincing the onion and celery stalks as well.
6. Melt the butter in a cast iron skillet until it foams, and toss the minced vegetables into the pan.  Fry the vegetables in butter until they become fragrant and tender, about five minutes.  Remove them from the heat and allow them to cool.
7. Once the chicken has cooled, remove its meat, saving the bones to roast for another round of stock.
8. Place the chicken meat and cooled vegetables into a food processor and pulse until they’re finely ground.  If you have no food processor, you can mince the chicken and vegetables finely.
9. Stir the vegetables and chicken meat back into the simmering broth and turn off the stove.
10. Temper the beaten eggs by stirring a spoonful of broth into the eggs, then pouring the mixture of eggs and broth into the simmering soup.
11. Gently stir two cups of heavy cream into the broth and serve, dressed with minced fresh herbs and seasoned with unrefined sea salt.

YIELD: one gallon soup to feed about eight people.

TIME: about two and a half hours.

VARIATION: If you are sensitive to dairy, consider replacing the butter with coconut oil and the heavy cream with coconut milk for an alternative.

From: http://nourishedkitchen.com/homemade-cream-of-chicken-soup/

OLIVE GARDEN® ZUPPA TOSCANA

This is a much requested recipe on the site given its name! Someone who used to work at the Olive Garden sent in the original recipe and I've adapted it to serve just 6-8. Try it since it is really yummy!

It is a very good soup and hits the spot on cold winter days. I've included this and a few other Olive Garden-inspired recipes on the site for all of our visitors that enjoy eating at the restaurant chain. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :)

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage  (I changed this to Hot Italian Sausage)
• 1½ tsp crushed red peppers (skip this step if you use Hot Italian Sausage)
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon  (you can also make your own stock to use)
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Buon appetito!

http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

Ingredients:

1 cup canned pumpkin

1 cup sugar

1 3/4 cups rolled oats

1 egg, beaten

1 1/2 cups flour

3/4 cup butter, softened

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

3/4 teaspoon cinnamon

1 teaspoon salt

optional – 1 cup raisins or chopped nuts

Directions:

1. Preheat oven to 400 degrees.

2. In a large bowl, stir together flour, sugar, baking soda, nutmeg, cinnamon, and salt.

3. Add softened butter to dry mixture and stir until mixture is crumbly.

4. Stir in egg, pumpkin, oats,  raisins or nuts, if you are using them.

5. Drop by teaspoonfuls onto an ungreased cookie sheet.

6. Bake 15 minutes or until done.

from: http://www.justdoingmybest.com/index.php/2009/10/14/pumpkin-oatmeal-cookies/

Gluten-Free Pumpkin Oatmeal Cookies

Gluten-Free Pumpkin Oatmeal Cookies

Cookie ingredients:

• 1 cup Jen's Gluten-Free Flour Mix
• 1/2 cup certified gluten-free oatmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 1/4 cup soft butter
• 1/4 cup butter-flavored shortening
• 1 cup brown sugar
• 1 slightly beaten egg
• 1 teaspoon pure vanilla
• 1/2 cup canned pumpkin
• 1/2 cup raisins
• 1/2 cup pecans

Method:

Preheat oven to 350 degrees.

1. Combine gluten-free flour mix, gluten-free oatmeal, baking soda, pumpkin spice, salt and xanthan gum; and set aside.
2. In a medium-sized bowl, cream together butter and shortening; slowly add brown sugar and continue mixing until creamy.
3. Add egg and vanilla; stir until well combined.
4. Stir in dry ingredients in thirds, alternating with canned pumpkin, and ending with the flour mixture.
5. Fold in raisins and nuts.
6. Drop by tablespoons (use 2 or 3 tablespoons for larger pumpkin-shaped cookies that you plan to frost and decorate) unto a lightly greased cookie sheet; flatten slightly.
7. Bake in the center of the oven for 10 to 12 minutes (15 to 20 minutes for larger cookies).
8. Allow cookies to cool for a minute or two before removing from the pan.

Read more at Suite101: Gluten-Free Pumpkin Oatmeal Cookies: Halloween, Christmas Cookies http://www.suite101.com/content/gluten-free-pumpkin-oatmeal-cookies-halloween-christmas-cookies-a285862#ixzz12SbT5z1R

Healthy Sour Cream Coffee Cake

3/4 cup old fashioned rolled oats, divided (not quick oats)
Cooking spray
1 cup all-purpose flour 
1/4 cup whole-wheat pastry flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup packed brown sugar (though I'd like to keep this healthy, I'd bump this up next time - maybe double!)
1/3 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (8-ounce) carton light sour cream 
topping:
1/4 cup brown sugar
2.5 tablespoons finely chopped glazed or candied walnuts
1/2 teaspoon ground cinnamon, 
1 tablespoon chilled butter, cut into small pieces

1. Preheat oven to 350°.

2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.

3. Coat a 9-inch springform pan with cooking spray; set aside. (I don't have a springform so I used a 9 inch pie pan and lined the bottom with parchment paper and sprayed with cooking spray)

4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, 1/2 tsp cinnamon and salt; stir with a whisk.

5. Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.

6. Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Adapted from Cooking Light March '10

Pineapple Coffee Cake

Pineapple Coffee Cake

Dry Ingredients:1 cup quick or whole oats (not instant)
1 cup whole wheat flour
1/2 cup vegan sugar (I used demerara)
2 teaspoons baking powder
1 1/2 teaspoons Ener-G Egg Replacer
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:
3 tablespoons water
1 tablespoon white or cider vinegar
1 cup crushed pineapple packed in pineapple juice, undrained
1/3 cup unsweetened applesauce

Topping:
2 tablespoons coarse sugar, such as demerara or raw sugar
1/2 teaspoon cinnamon

Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.)

Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.

Mix the oat flour with the other dry ingredients. Add the wet ingredients and stir until moistened and completely combined, but don't over-mix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.

Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!

Makes about 9 pieces. Each piece contains: 155 Calories (kcal); 1 g Total Fat; (4% calories from fat); 3 g Protein; 36 g Carbohydrate; 0 mg Cholesterol; 299 mg Sodium; 3 g Fiber.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to this page.

Recipe courtesy of:Fatfree Vegan Kitchen

Coconut Flour Cake with Coconut Frosting

Dense, moist, and rich with coconut flavor, coconut flour cake is a remarkable treat. While both its texture and flavor is reminiscent of classic yellow cake, it’s considerably more nourishing thanks to the nutrient profile of both coconut flour and fresh pastured eggs. We serve coconut flour cake for birthdays and special occasions.

Coconut Flour Cake: Ingredients

1 dozen eggs
1 14-ounce can coconut milk
up to 3/4 cup honey
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/2 teaspoon orange extract
2 cups coconut flour, plus extra for greasing the pan
1/2 teaspoon baking soda
1/4 teaspoon unrefined sea salt
coconut oil, for greasing the pan
1 recipe coconut frosting

Coconut Flour Cake: Method

Preheat the oven to 350 degrees Fahrenheit.
Beat a dozen eggs, a 14-ounce can of full fat coconut milk and up to three-quarters of a cup of honey together with vanilla, coconut and orange extracts until smooth, creamy and uniform in both color and texture.

Dump two cups coconut flour, a half-teaspoon baking soda and a quarter teaspoon unrefined sea salt into the mixture of eggs, honey and extracts, and continue to beat until a smooth batter forms.

Grease and flour two eight-inch cake tins.

Pour, or spoon, the cake batter into the greased and floured tins, shaking them to even out the batter and smoothing it with the back of a spoon or with a rubber spatula.

Bake in an oven preheated to 350 degrees Fahrenheit for about forty minutes, or until the cake separates from the sides of the tin and a toothpick inserted into the cake’s center comes out clean.

Allow the cake to cool completely before removing from the tin and frosting with the coconut frosting below.

YIELD: two eight-inch cakes

TIME: about five to ten minutes (active time), forty minutes (baking time), forty minutes to one hour (cooling time)

Coconut Frosting: Ingredients

2 cups non-hydrogenated palm shortening
1/2 cup virgin coconut oil
up to 1/3 cup honey
1 teaspoon vanilla extract
1 teaspoon coconut extract

Coconut Frosting: Method

Beat all ingredients together until thoroughly combined.

Refrigerate the frosting for five to ten minutes so that it stiffens a bit.

Remove from the refrigerator, beat for about one minute.

Frost your cake.

YIELD: about two and a half cups frosting, or enough for an eight-inch, two-layer cake.

TIME: about ten to fifteen minutes

taken from: http://nourishedkitchen.com/coconut-flour-cake/

*my notes:  this was a very tasty, cake very moist and different...yum yum!

Curried Coconut Chicken

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 6
"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."
INGREDIENTS:
2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced
tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

DIRECTIONS:
1. Season chicken pieces with salt and pepper.

2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 10/3/2010

Hoisin Glazed Salmon or Sea Bass

Prep Time: 5 minsTotal Time: 15 mins minServes: 4
Ingredients

4 salmon fillets or 4 sea bass
2 tablespoons hoisin sauce
1 tablespoon soya sauce
1 teaspoon sesame oil
1/4 teaspoon pepper
Directions
Mix together all ingredients except the fish.
Pat fish dry and coat with sauce.
Preheat barbeque or broiler and cook fish for 5 minutes on each side.

Taken from:  www.allrecipes.com

Greek Salad

Prep Time: 15 minsTotal Time: 15 mins minServes: 2 -4
Ingredients
200 g feta cheese
1 cucumbers
6 tomatoes
1 large red onions
4 stalks celery
black olives ( with pits)
1 lemons
olive oil
vinegar
pepper
Directions
Start by chopping up the cucumber, tomatoes, red onion and celery.
Make sure they are nice and chunky.
Throw in a large bowl, adding as many olives as you care for.
Roughly slice the feta cheese and mix that in too.
The dressing is roughly half olive oil, one quarter vinegar and one quarter lemon juice with pepper added to taste.
Mix up as much as you feel you need, pour over the salad and enjoy.

Taken from:  www.allrecipes.com