1 whole chicken, washed and cut in quarters 3-4 carrots cut into chunks 1/2 onion cut into chunks 1-2 stalks celery cut into chunks 1 bunch of herbs (all personal preference), I use parsley, sage, rosemary, thyme. . . just like the song. about 10 peppercorns (again, personal preference) 1 small hand full rough cut gogi berries (optional)
Put chicken in a stock pot and fill with water up to an inch above the chicken. Toss in above ingredients. Bring to a boil on medium heat, then simmer for about 2 hours until chicken falls off the bone. You now have a lovely chicken stock.
Pull the chicken out of the pot and set aside. Strain your broth and toss out the wilted veggies and such, or put them in your compost bin. They are devoid of any nutrients at this point, so toss them.
Pour your lovely stock back in the stock pot and add the following:
1 large or 2 small butternut squash, peeled and cut into cubes 2 c chopped shitake mushrooms (add as many as you like really) 2 tsp salt, or to taste pepper to taste
Cover and let cook for around 30 minutes or until squash is very tender and can be mashed with a spoon.
Next, take a spoon and break up some of the squash pieces. You don't have to mash them all, just some. It will help thicken the broth a bit.
Take the chicken you set aside and pull all the meat from the bone. You can either keep the bone for another stock or toss it.
Coarse chop chicken chunks and add to your soup.
The last few ingredients make the soup.
1 can organic coconut milk - please don't use the lite stuff, it's gross and has no real purpose in this recipe Salt - to taste Pepper- to taste Either a few tablespoons of honey or a few dashes of stevia to taste.
Mix it all up and you have a good weeks worth of soup.
This recipe takes a good 3 hours to complete, but it's pretty easy and well worth the time. Most of the time you do nothing but let the stuff simmer. Prep times is all of about 15 minutes.
Chicken Paleo “Sandwich” - From Everyday Paleo.com
2 giant portobello mushrooms, stems and gills (underside of the cap) removed
1 cup cooked chicken, shredded
1/4 cup grilled onions
3 slices bacon
1 cup fresh arugula
2 tbsp Paleo Mayo
2 tbsp olive oil
In a large skillet heat the olive oil and add the mushrooms, starting with the caps up. Cook on each side for about 5 minutes, until the mushroom softens and starts to turn golden on top. Remove the mushrooms from the pan and slather each side with the paleo mayo, pile on the chicken, onions, bacon and arugula, put the two mushrooms together like a sandwich and dig in. Of course the possibilities are endless with this sandwich idea – my next one will probably be turkey, avocado, and cucumber!! Get creative and as usual:
Soup: Chicken w/Butternut Squash & Shitake Mushrooms
ReplyDelete1 whole chicken, washed and cut in quarters
3-4 carrots cut into chunks
1/2 onion cut into chunks
1-2 stalks celery cut into chunks
1 bunch of herbs (all personal preference), I use parsley, sage, rosemary, thyme. . . just like the song.
about 10 peppercorns (again, personal preference)
1 small hand full rough cut gogi berries (optional)
Put chicken in a stock pot and fill with water up to an inch above the chicken. Toss in above ingredients. Bring to a boil on medium heat, then simmer for about 2 hours until chicken falls off the bone. You now have a lovely chicken stock.
Pull the chicken out of the pot and set aside. Strain your broth and toss out the wilted veggies and such, or put them in your compost bin. They are devoid of any nutrients at this point, so toss them.
Pour your lovely stock back in the stock pot and add the following:
1 large or 2 small butternut squash, peeled and cut into cubes
2 c chopped shitake mushrooms (add as many as you like really)
2 tsp salt, or to taste
pepper to taste
Cover and let cook for around 30 minutes or until squash is very tender and can be mashed with a spoon.
Next, take a spoon and break up some of the squash pieces. You don't have to mash them all, just some. It will help thicken the broth a bit.
Take the chicken you set aside and pull all the meat from the bone. You can either keep the bone for another stock or toss it.
Coarse chop chicken chunks and add to your soup.
The last few ingredients make the soup.
1 can organic coconut milk - please don't use the lite stuff, it's gross and has no real purpose in this recipe
Salt - to taste
Pepper- to taste
Either a few tablespoons of honey or a few dashes of stevia to taste.
Mix it all up and you have a good weeks worth of soup.
This recipe takes a good 3 hours to complete, but it's pretty easy and well worth the time. Most of the time you do nothing but let the stuff simmer. Prep times is all of about 15 minutes.
Enjoy!
Chicken Paleo “Sandwich” - From Everyday Paleo.com
ReplyDelete2 giant portobello mushrooms, stems and gills (underside of the cap) removed
1 cup cooked chicken, shredded
1/4 cup grilled onions
3 slices bacon
1 cup fresh arugula
2 tbsp Paleo Mayo
2 tbsp olive oil
In a large skillet heat the olive oil and add the mushrooms, starting with the caps up. Cook on each side for about 5 minutes, until the mushroom softens and starts to turn golden on top. Remove the mushrooms from the pan and slather each side with the paleo mayo, pile on the chicken, onions, bacon and arugula, put the two mushrooms together like a sandwich and dig in. Of course the possibilities are endless with this sandwich idea – my next one will probably be turkey, avocado, and cucumber!! Get creative and as usual:
Enjoy!!