Shrimp-Stuffed Portobellos

Lately, I've had this hankerin' for shrimp...and mushrooms.  I'm in the south, can't I talk that way?  It's rather fun.  So, anyhoo, this recipe came to me at the grocery store one day...during the hankerin'.  

I bought the ingredients and went to work.  All I can say is - that evening, we feasted.

I hope you enjoy the feast!  This recipe has been shared on Allergy Free Wednesdays and Gluten Free Fridays.

Mangia!

Ingredients:
For Marinade:
2 tablespoons coarse mustard
1 teaspoon honey
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

For Mushrooms and Filling:
6 portobello mushrooms
2-3 tablespoons olive oil
2 cloves garlic, minced or pressed
1 large ripe tomato or 2 plum tomatoes, diced
1/3 cup Chardonnay
about 4 handfuls (or is it hands-full?) of spinach
salt and pepper to taste

2 pieces of Yummy Grain Free Bread, toasted
1/2 cup Pecorino Romano cheese, grated (if tolerated)

Instructions:
Prepare vinaigrette:
In a small bowl, whisk together mustard, honey and balsamic vinegar.  While whisking, slowly add olive oil in a steady stream.  This will allow vinaigrette to emulsify.

Prepare mushrooms:
Carefully remove stems and set aside.  With a small spoon, scrape out the "gills" of the mushroom.  Then wash and pat dry.

Marinate mushrooms in the vinaigrette for about 15 minutes (or more - whatever your time allows).  

Remove mushrooms from marinade and grill or broil on both sides for several minutes.  Set aside.

For filling:
Chop shrimp and set aside.  

Wash mushroom stems and chop.  Heat a saute pan to medium.  Once hot, add olive oil.  Next, add stems, chopped tomato, and spinach.  Saute for a several minutes until tomato is soft and liquid is evaporating.  Add garlic and saute for 30 seconds or until fragrant.  Next, add Chardonnay.  Continue to saute until liquid is reduced.  Finally, add shrimp and continue to saute until shrimp are pink and fully cooked (don't overcook).  Salt and pepper to taste.  Set aside.

Pulse the grain free bread in a food processor, or just crumble with hands.  Add the grated Romano cheese and about 1-2 tablespoons of olive oil.  Toss with a fork.

Line a baking sheet with parchment paper.  Place grilled (or broiled) portobellos on baking sheet.  Stuff mushrooms with shrimp filling.  Sprinkle breadcrumb mixture on top.

Place stuffed portobellos under broiler and broil until golden brown.  Eat immediately - or while warm.

Baked Sausage with Butternut, Red Peppers and Onion (grain free, dairy free)

After recent musings of favorite recipes from my childhood, I began getting a craving (hankerin') for Italian sausage baked with potatoes and red peppers, which is a dish my mom used to make.  I can smell it baking now... 

I decided to try the recipe tonight using butternut squash in place of the white potato and Italian chicken sausage in place of pork sausage.  

I was pleased with the result (though truthfully, I miss white potatoes) and thought I'd share it with you.  Another plus? This dish is an easy meal with little prep time.

What are some of your favorite childhood meals?

Ingredients:
1 small butternut squash, peeled, seeded and cubed
2 medium onions or one large, chopped
3-4 plum tomatoes, coarsely chopped
2 red peppers, seeded and coarsely chopped (I used a few handfuls of the mini sweet peppers)
2-3 garlic cloves, minced or pressed (guess how many I used?)

extra virgin olive oil
1/4 cup water
salt and pepper, to taste
4-6 links of mild Italian sausage (I used chicken, not pork - turkey sausage tends to be too dry) 
fresh chopped basil, optional 
Parmesan, grated (optional - or use Pecorino Romano)

Instructions:

Preheat oven to 375F.  Toss the first five ingredients into 9x13 baking pan (ceramic or glass).  Drizzle with olive oil. Add salt and pepper to taste then toss.  Add 1/4 cup water to pan.

Bake for 25-30 minutes.  Place sausage links on top.  Then bake another 20-30 minutes or until sausage is fully cooked.  

Top with chopped basil and grated cheese (if tolerated).  

Mangia! 

 

Pizza Night! (again)

We've been on a little Friday night pizza kick lately, perchance because eating grain free doesn't afford much pizza-roo in the diet.  Pizza happens to be this girl's favorite (along with about 87 of my other favorite dishes).  So I like food, okay??

I sincerely hope that two back-to-back grain free pizza reviews isn't a blogging faux pas, but I had to share another incredible crust - this time from Against All Grain.  This girl is nothing short of a culinary genius.  Her blog makes my mouth water (strawberry shortcake cupcakes - for instance) and also makes me wonder what in the world I'm doing with a grain free blog.  Seriously.  But I digress.

The topping I chose for this pizza is one of our favorites.  I use leftover or rotisserie chicken, refined sugar free BBQ sauce and raw sharp cheddar.  Once it's out of the oven I toss on some chopped fresh cilantro.  It's easy peasy to throw together for a yummy, laid back family night...

Ingredients:

Pizza Crust

Just Peachy BBQ Sauce

cooked chicken, diced small

raw sharp cheddar (if tolerated - but it would still be good without)

fresh cilantro, chopped

Instructions:

Follow the instructions for the Pizza Crust.  After par-baking the crust, spread the BBQ sauce on.  Next, toss on the diced chicken and cheddar.  

Bake again as instructed.  Once out of the oven, top with fresh cilantro. 

Mangia!

Recipe Review: Cauliflower Pizza Crust (grain free)

I don't expect anyone to believe me at first when I tell you that this pizza crust - made mostly of cauliflower - tastes great.  I don't expect you to believe me for the obvious:  CAULIFLOWER don't-a make-a no pizza crust. (my ancestors are turning over in their Italian graves).  

But I also imagine you wouldn't believe me because of...well, ME.  I mean, I'm out there.  I know this about myself.  (Admission is the first step to recovery...) I'm "big fat" about things that are exciting to me.  You know, I use ALL CAPS about things that excite me: "THIS IS WONDERFUL!"  "IT TASTES AMAZING!"  

That being said, I AM truthful, I don't give compliments out freely about things that I think are just marginal. But, things I love are IN BIG FAT BOLD CAPS BECAUSE I ABSOLUTELY ADORE THEIR FABULOUSNESS!  Get the picture?

This is precisely the reason (one of the reasons) I married a mild mannered non-Italian, who I lovingly refer to as "the cracker".  He's low-key, laid back...you know, vanilla.  But, this is why his opinion on food (and other things) matters so much:  you can believe him.  He's not over the top. Nor would he be characterized as a "foodie" (crackers tend to like cracker food) but his opinion on food is thought out and honest.

So, pizza night.  I miss it terribly.  And I miss my favorite pizza joint, Pompeii Pizza (coal fired crust...sigh).  My daughter misses it too.  Then, I saw this lovely picture of "pizza" from Gluten Free Happy Tummy wherein the crust is made from cauliflower.  Her pics made my mouth water. I just couldn't believe it.  Until I tried it. 

I bought a couple of backup pizzas for hubby and son because I just knew they wouldn't go for the grain-free cauliflower-pizza thing I was trying for daughter and me.  Well, once it came out of the oven, my son was like, "Hey, can I try that?  It looks good!"  After one bite he exclaimed, "Wow!  It IS good!" in utter disbelief - which, I admit, I shared.  

Then, hubby wanted to try it, after which he uttered the same exclamation, "WOW!  This IS good!"

So, in short, I wanted to pass it along to you.  My toppings are listed below: 

Cauliflower Pizza (who knew!)

Ingredients:

1  Crust (I doubled to make two pizzas - PLUS I added some grated Parmesan to the "dough") 

Toppings:

homemade pesto (or good quality store bought - *See note below)
roasted tomatoes (zapped in food processor or blender)
arugula
Pecorino Romano, grated

Instructions:

*NOTE on PESTO:  I love Ina Garten's recipe.  My only change is using 1 1/2 cups of Pecorino Romano instead of 1 cup Parmesan.  It stores well in a glass container with a layer of oil on top.

This is pretty simple.  Just do the crust as she says (adding Parmesan if desired).  Pre-bake as directed.  

Then, peel top layer of parchment off.  Schmear with pesto.  Dollop roasted tomatoes on top and schmoosh around a bit.  Top with a bunch of arugula (it will wilt down) and then the Pecorino Romano (or Parmesan if you prefer).

Then, bake as she directs.  The crust should get nice and crispy on the edges.

NOTE:  I'm going to experiment to see if pre-baked mini pizza crusts can be frozen (stacked in parchment) and then removed and topped for an easy lunch.  Wouldn't that be awesome?

Mangia!

 

Apricot Chicken Salad with Blanched Almonds (GF, dairy free)

Chicken salad... the thought of it used to make me gag.  (Please excuse my colorful language and the uncouth picture I just placed in your mind. Ahem.)  Bear with me, I'm Italian and chicken salad dripping in mayo wasn't exactly something I grew up eating. (Although my Aunt Nettie made a killer chicken salad made with olive oil, fresh garlic and roasted red peppers....now THAT'S my kinda chicken salad!)

After living in the South (say-yowth) so long, I've come to enjoy a cracker chicken salad (oops, there I go with colorful phrases again, excuse me), as long as it's not soggy with mayo. 

I love this dish served in a ripe, hollowed out tomato, or scooped on top of a big salad.  It's easy to throw together and makes a nice lunch or light supper.

Let me know what you think of it!

Apricot Chicken Salad with Blanched Almonds (GF, dairy free) 

Ingredients:

5 cups chopped cooked chicken

2 stalks celery, diced

1/4 cup red onion, finely diced

1 cup unsulfured dried apricots, diced

3/4 cup blanched slivered almonds

scallions (optional)

For Dressing:

3/4 cup Soy Free Vegenaise (it's egg free and gluten free too)

1 tablespoon dijon or course grain mustard

1 tablespoon honey

1 teaspoon sea salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Instructions:

Toast slivered almonds in a preheated 300F oven until fragrant and golden brown.  Set aside to cool.  In a large bowl, toss first five ingredients together (including toasted almonds).  

In a smaller bowl, whisk together dressing ingredients.  Pour over chicken mixture and mix well. 

Top with scallions if desired. 

Garlicky Greens with Zoodles (Zucchini Noodles)

I'm musing today about garlic...I know, it's weird, but for me, not so much.  I adore garlic.  I've always adored garlic - even before I knew it that it's actually one of the best medicinal foods around!  

Now, pair together lots of garlic with nutrient loaded kale?  You have a marriage made in Heaven.  As much as I love kale, both the curly and black varieties, if I'm having an intestinal flare-up, I would substitute a softer green such as Swiss Chard and/or baby Bok Choy.

This recipe was inspired by Williams-Sonoma's Spaghetti with Garlicky Greens which had my mouth watering.

We eat this as a side dish, but it would make a great vegetarian dish paired with a salad.

Garlicky Greens with Zoodles (zucchini noodles) (gluten free, dairy free) 

Ingredients:

extra virgin olive oil

2 bunches of kale (either curly variety or black - a/k/a Italian kale and Lacinato kale)

4-6 cloves garlic, minced or pressed (You know how many I lean toward...)

5 large zucchini, made into zoodles

1/2 cup white wine (I use Chardonnay)

water

salt and pepper

Pecorino Romano, grated to taste

Instructions:

Wash and chop kale.  Set aside.  Using julienne tool, make noodles out of zucchini.  Set aside.  (See Chicken Zoodle Soup).

Heat large skillet on medium.  When hot, add olive oil.  Add kale and about 1 cup of water.  Cover and cook until kale is tender, adding water if it gets dry.

Remove lid; add garlic and saute.  Add wine and stir.

Add zoodles and continue to saute, turning with tongs until just tender but not soggy.

Salt and pepper to taste.  Serve with Pecorino if desired. 

Bolognese Sauce

I'm so sorry that I haven't posted for some time.  I forgot how much time a little one (now 11 weeks old) takes up! (But I wouldn't have it any other way.)

Dealing with food allergies and dietary restrictions can seem overwhelming at times, especially when you consider how much time can be spent in the kitchen preparing food. One purpose for this blog has been to provide meal ideas that are easy for weeknights and even provide leftovers that freeze well.  This recipe wins on both counts. 

If you're concerned about fat, you can substitute ground chicken for the ground chuck and use chicken sausage in place of the pork variety.  It still has great flavor, though I prefer the meaty flavor and texture that beef and pork give.

I hope you enjoy!

Bolognese Sauce (dairy free, gluten free)

Ingredients:

3 tablespoons extra virgin olive oil

1 onion, diced

2 large carrots, diced

2 stalks celery, diced

1 pound ground chuck

1 pound mild Italian sausage, casing removed

2 cloves garlic, minced

1 can San Marzano brand pureed tomatoes (the pureed have no seeds)

1/2 can water (recipe will explain)

1/2 cup Chardonnay

1/2 cup cashew milk

salt and pepper to taste

Pecorino Romano, grated (optional)

Instructions:

Heat large saute pan with sides to medium.  Add olive oil, onion, carrots and celery.  Saute until soft.  

Add ground chuck and sausage and stir, breaking up with wooden spoon.  Stir until meat is cooked through.

Remove pan from heat and stir in garlic for about 30 seconds.  Return to heat.  

Add pureed tomatoes.  Fill tomato can about half way with water, sloshing it around so it gets all of the tomato that's clinging to the can.  Add water to pan along with Chardonnay.

Stir well.  Tilt cover on top of pan to allow some steam to escape.  Turn heat to low (allowing it to simmer) and cook for about an hour.

Next, add cashew milk, salt and pepper to taste.  Stir and continue to cook without covering until it's to the desired consistency.  (I pretty much serve immediately.)

Serve over zoodles (zucchini noodles).

Simple Pork Chops (gluten free, grain free)

I didn't really want to use this blog as a means of "therapy" or sharing anything too personal, but I think it's time to be real.

I spent many years - most of my life in fact, with a fear, phobia if you will.  A phobia of pork.  Yes, friends, admission is the first step to recovery.  The second step?  Facing your fears - i.e. chowing down on some really yummy pork chops.

After years of therapy, heart-to-hearts with my friend, "Master Chef" (see Chicken with Mushroom Wine "Cream" Sauce), and serious munching on applewood smoked bacon, I've gotten over my porkyphobia.  :@)  

In addition, a friend of mine is very good friends with a family who owns a pig farm.  She discussed regulations for raising the pigs as well as other kinda gross details I don't want to mention here, but suffice it to say, the risks of taking on new "friends" (parasites) is next to zero due to the strict regulations on pork preparation.

After tasting Roasted Leek and Mushroom Pork Chops, from The Tasty Alternative, I became a pork chop fanatic.

Here's a recipe for pork chops with my big fat twist.  I served this with a quick homemade applesauce that I made by just cooking a bunch of peeled, coarsely chopped apples with some water.  Cook covered until soft, then mash with potato masher.  Sprinkle with cinnamon.  Hope you enjoy!

I'm sharing this on Allergy Free Wednesday's Blog Hop.

Ingredients:
4 pork chops, (THICK, center cut, bone in - very important)

For Brine:
1/2 onion, sliced
4 garlic cloves, smashed
4 bay leaves
1/2 cup kosher salt
1/2 cup honey
8 cups water 

Instructions:
Prepare Brine:  Pour salt and honey into a large bowl. Add water and stir until salt is dissolved.  Divide sliced onion, smashed garlic and bay leaves between two gallon sized zip top bags.  Place pork chops into bags and then pour brine over the top, dividing brine between the two bags.  Seal bags and place in the fridge for several hours.  (I do this step in the morning.)

When ready for dinner, preheat oven to 325F.  Remove chops from the bags and rinse well under cold running water.  Use your hands to rub the brine off of the meat.  (trust me on this)  Then pat dry.  Sprinkle with pepper.

Heat cast iron skillet (or any oven-proof skillet) to medium or medium high.  When hot, add some olive oil.  Sear chops on both sides just to brown.  

Move skillet to oven.  Remove chops when internal temp reaches 145F.  (They will continue to cook.)

Honey Mustard Glazed Salmon

I was fumbling in the freezer the other day looking for some dinner inspiration, and came across a couple of salmon fillets waaaaaay in the back - quite lonely and forgotten.  I defrosted them in the fridge and threw this meal together in a snap.

It got rave reviews from my kiddos and I wanted to pass it onto you.  I served it with baked sweet potatoes (a treat for us as it's not SCD compliant) and some sauteed baby bok choy.

We're all salmon fans, but I think this recipe would work with any fish.  If you try it on a different type of fish, please let me know how it turned out in the comments section below.  Enjoy!

Ingredients:

4 salmon fillets 

4 tablespoons course grain mustard (I used Boar's Head deli style)

4 tablespoons honey

4 tablespoons extra virgin olive oil

2 tablespoons Worcestershire (you can omit to make SCD compliant)

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

Instructions:

Rinse salmon fillets and pat dry.  Place fillets in gallon-sized zip-top plastic bag.

Whisk together next 7 ingredients.  Pour over fillets.  Remove air from bag and zip closed.  Marinate for 30 minutes in the fridge.

Remove salmon from bag and place on baking sheet.  Drizzle marinade on top of each fillet.  Broil until glaze has browned, flip, then drizzle with more marinade and broil other side until fish is flaky and glaze is nicely browned.

(I think this would be yummy served with Apple Mango Salsa...)

Chicken with Mushroom Wine "Cream" Sauce (grain free, gluten free, dairy free)

Do you have foodie friends?  You know, the kind of friends you call to ask cooking questions and tremble every time you have them over for dinner?

Well, I have them too.  A dear friend (from my young, single days) married a really nice guy (who I consider to be a friend now too, although he probably wouldn't sing 80s songs and tap dance with me like his wife would.)  

Anyway, this guy is a fabulous cook.  In fact, I call him every Thanksgiving for help and last minute tips. EVERY Thanksgiving.  (sheepish grin)  He's been known to answer the phone, "Turkey Hotline.  How can we help you?"  True story.

So, our friends invited us over for dinner and made this delicious pan seared chicken with a mushroom sherry cream sauce that was TDF (to die for).  My husband is still talking about it. 

I just had to try and recreate it using cashew milk in place of the heavy cream.  Also, Sherry is not SCD compliant, so I replaced it with Chardonnay and a touch of honey for a slight sweetness.  Though the honey seems out of place, trust me on this one - it mimics the Sherry deliciously.

It's a simple meal that comes together quickly, but tastes like you slaved all day.  Simple enough for a weekday meal and special enough for company.  I hope you enjoy!

Chicken with Mushroom Wine "Cream" Sauce (grain free, gluten free, dairy free) 

Ingredients: 
8 chicken breast halves
sea salt and pepper
extra virgin olive oil
16 oz. baby bella or button mushrooms, quartered
2 cloves garlic, minced or pressed
1 cup white wine (Chardonnay)
1 1/2 cups cashew milk
1-2 teaspoons honey (optional)

Instructions:
Preheat oven to 350F.  Make chicken into cutlets by slicing them in half lengthwise.  Place on a parchment or aluminum foil-lined cookie sheet.  Salt and pepper the chicken on both sides.

Heat a large saute pan on medium heat. Once hot, add a few glugs of olive oil.  Fry the chicken, browning on both sides, but not cooking through.  Remove chicken to 9x13 glass pyrex dish.  Set aside and continue browning chicken in batches.  When finished, place glass baking dish in oven for about 20 minutes, or until juices run clear.

Meanwhile, make sauce:  In the same saute pan, add mushrooms and stir.  If pan is dry, add a little more olive oil. Saute for a few minutes until golden brown.  Remove pan from heat.  Add garlic and stir for 30 seconds.  Return pan to heat and add wine.  Stir well and reduce until most of the wine is evaporated.  

Just before the chicken is done, add cashew milk and stir.  (If it cooks too long, the cashew milk will over-thicken.)  Remove chicken from glass pan and arrange on serving platter. Chicken will have accumulated juices after baking.  Add the juices to the sauce and stir to incorporate.  Next, add honey and stir well.   

Taste and adjust seasonings (including salt, pepper or wine).  Pour over chicken and serve.

Chicken No-Noodle Soup (a/k/a Chicken Zoodle Soup)

What says "comfort food" when you're sick?  For me and mine, it's chicken noodle soup.  It has always been my children's favorite comfort food.

With our grain free lifestyle, noodles are out.  But, fear not!  They've been replaced by something healthier - something I call "zoodles" or zucchini noodles.  The first time I made them, my daughter happily exclaimed, "They don't even taste like zucchini!  They taste like real noodles!"

DOH!  No one around here appreciates whole foods cooking...nor my slaving in the kitchen.  Will someone please cue up the musical score from The Godfather while I wallow in self pity?

I first learned about these delicious "noodles" from one of my favorite bloggers, Lexie, from Lexie's Kitchen when I came across her recipe for Ginger Umeboshi Broth and Black Bean Noodles.

I've tried using spaghetti squash as a substitute for noodles.  However, though I adore squash in any and every variety, I prefer to grab zucchini when I want the taste of the sauce to shine through, not compete with the squashy flavor of "noodles".  (Example:  When I make my family's Italian meat sauce recipe - the real thang "meat swuace" - my daughter and I eat it atop zucchini "noodles".  Whoa Baby!)

I use this tool to make the noodles, but you can also use a vegetable peeler to make flat ribbons like fettuccini.  I personally prefer the spaghetti-like noodles because they don't stick together like the fettuccine kind, but that's just me. It's sooooo easy.  Enjoy! 

Chicken "Noodle" Soup or Chicken Zoodle Soup (grain free, gluten free, dairy free) 

Ingredients: 

1 recipe Delicious Chicken Stock (10-12 cups)

2-3 tablespoons extra virgin olive oil

1 sweet onion, diced

2 cups diced carrots

2 cups diced celery

4 medium to large zucchini, made into noodles

1 clove garlic, minced or pressed

salt and pepper to taste

4 cups cooked shredded or cubed chicken

Instructions:
Prepare zucchini:  to make noodles - trim and wash zucchini.  Holding the zucchini firmly in one hand, use the julienne tool to slice noodles down the length of the zucchini.  Stop when you get to the seedy part.  For ribbons:  do the same as above, only use a vegetable peeler to slice ribbons down the length of the zucchini.

Heat a stockpot on medium to medium high.  Add olive oil and then onion, carrots and celery.  Saute until starting to become soft.  Remove pot from heat and add garlic, salt and pepper.  Stir for 30 seconds or until fragrant.

Add chicken stock and bring to simmer.  Add zucchini noodles and cook until tender.  Finally, add chicken and just heat through.

White Bean Soup with Chicken Sausage, Roasted Tomatoes and Zucchini

 Zoup for You!

I'm a soup person.  It's healthy comfort food at its absolute best and quite simple to make.  In addition, soup has endless flavor combinations, so it works well for those of us who tire of the same thing over and over.  

My family (and an outside taste-tester) loved this soup.  I cooked the beans a day ahead and had them ready in my fridge, so it was easy to throw together for dinner. 

My kidlings do not prefer chunks of cooked tomato.  So, to please their picky palates I pureed the roasted tomatoes.  Feel free to chop them if you prefer.

We've hit a cold snap here in sunny Florida - a FRIGID 73F.  And so...it's time to make soup. 

White Bean Soup with Chicken Sausage, Roasted Tomatoes and Zucchini 

Ingredients:

2-3 tablespoons olive oil

4 carrots, peeled and chopped

4 stalks celery, chopped

1 onion, peeled and diced

2 cloves garlic, minced or pressed

1 pound Italian chicken sausage, casing removed (I buy Greenwise from Publix)

1 recipe Roasted Tomatoes, pureed

4 cups soaked and cooked white navy beans

8 cups chicken broth, preferably homemade

2 medium to large zucchini, diced

salt and pepper to taste

fresh basil

Pecorino Romano (optional) 

Instructions:

Heat a stockpot to medium high.  Once hot, add olive oil and then carrots, celery and onion.  Saute until starting to get soft.  Next, add sausage, breaking it apart with wooden spoon.  Cook, stirring until sausage is cooked through.  

Remove pot from heat source and add minced garlic.  Stir for a few seconds.  Return to heat and then add pureed roasted tomatoes, navy beans and chicken broth.  Bring to boil and then turn down to simmer for about 15 minutes.

Just before ready to serve, add zucchini and cook about 5 minutes.  Add salt and pepper, taste and adjust seasonings.

Serve with ribbons of fresh basil and a spoonful of Pecorino and enjoy!  

(This soup is great leftover and can be frozen easily.)

Delicious Chicken Stock

I'd like to do a few soup recipes in the upcoming weeks, but wanted to begin by going back to the foundation of soup - the stock.

There was a time in my life when I thought chicken stock meant being armed with a sturdy can opener and a large quantity of cans labeled "chicken broth" neatly stacked in my pantry.  I had no idea people actually made their own "broth" or "stock" for chicken soup.  Well, I have seen the light!  

If you've never made your own chicken stock, and the thought of it makes you roll your eyes, please, PLEASE - try it.  Once you do, you will not be able to go back to the dark side.  Yes, I said it.  

Now listen, I'm not trying to be self righteous here.  I realize we're busy as moms.  But truly (would I lie to you?) chicken stock is so easy, requires little to no oversight as it cooks, and tastes delicious.  It's at least worth a try.  I usually make a batch or two of chicken stock and then freeze it so it's on hand any time I want to throw a quick soup together.

There IS a difference in the taste of things made from scratch and things poured out of a can.  It's true.  The last time I made chicken no-noodle soup, my son kept slurping up the broth and saying, "This broth tastes soooo good.  I just want to drink it."  Who needs more proof than that?

Delicious Chicken Stock 

Ingredients:

1 whole organic chicken (skin removed - at least most of it)

1-2 leeks, green and white parts

1 onion, peeled and cut into 8 wedges

4 celery stalks, coarsely chopped

4 carrots, peeled and cut in thirds or fourths

3-4 cloves garlic

5 bay leaves

small handful of fresh thyme, rinsed and left whole

5 whole peppercorns (optional)

Instructions:

Wash the leeks:  slice down the middle of the leeks lengthwise and cut into chunks.  Toss leeks in a clean bowl or sink of water and wash off the dirt.  

Smash garlic:  Take garlic cloves and smash with the flat side of a large knife.  This should break the skin off and make it easy to peel.  Leave whole.

In the largest stock pot you have, throw in the chicken, leeks, onions, celery, carrots, garlic, bay leaves, thyme and peppercorns.  Fill pot with water to about an inch or two above the chicken.

Turn the heat on medium high.  You want to see about one or two bubbles breaking the surface and then turn the heat down to low.  You don't want to over boil this stock -   slow and steady is the way to a flavorful stock.  Turn the timer on for one hour.

Once the timer is up, carefully lift out the chicken and place in a bowl.  Keep pot on stove.  When cool enough to handle (I never let it cool) cut or pull the breast meat and big chunks of the dark meat off the bone and reserve to use in soup or another recipe.  Leave some of the meat on the bones.

Place the chicken bones back into the stock pot and continue cooking on low to medium low heat for another two to three hours.

What you're looking for:  The bones after the first hour will probably all still be intact.  Between the second and third hour of cooking, the bones should break apart.  This is what you want.  There's flavor in them bones!

Once the stock is finished cooking, over a large strainer or sieve placed into another pot or large bowl, strain the stock.  Press down on veggies to get as much of the goodness and flavor out of them as possible.  Discard veggies and bones.

Allow stock to cool and freeze, refrigerate, or use immediately in soup.

NOTE:  I use this same recipe for Turkey Soup the weekend after Thanksgiving.  We're having it for dinner tonight, in fact...

Black Bean Chili

This black bean chili is hearty and flavorful without being too spicy.  It's also easy to prepare and can be changed around to suit your tastes.  For instance, should you prefer a vegetarian version, just forgo the meat and, if you like, add chopped bell peppers, celery and carrots in its place.  Back in our pre-grain-free days, I sliced fresh corn off the cob and added it to this recipe.  Truth be told - this time around we didn't even miss it.  

Black beans are obviously the staple in this chili.  However, not everyone can digest this bean, especially during an episode of intestinal inflammation.  We have strictly been using white navy beans for the last 6-8 months, as they are easier to digest.  Since we have seen such an improvement in our daughter, I thought it time to venture out and try black beans.  She tolerated them beautifully but waiting until she was out of intestinal distress and then soaking the beans 24 hours was essential.  If you are unsure of your ability to handle them, just substitute cooked white navy beans for safety.

This past weekend this recipe won a chili cook off at our church's fall festival.  I had no idea it was a contest but just thought we were signing up to add a pot of chili to the dinner...true story!  And to our friend, Andy, who is "not competitive" - there's always next year.  ;^) 

I love this chili topped with scallions, chopped avocado and SCD yogurt.  Though SCD yogurt contains no lactose and the casein is denatured, not everyone can tolerate it, especially at first (my daughter) but if you can (I do fine on it), it's a delicious substitute for sour cream.  I hope you enjoy!

Black Bean Chili

Ingredients:

2 (14 oz.) packages black beans, picked over and rinsed
3 cloves garlic, smashed and peel removed

3 tablespoons extra virgin olive oil
2 onions, diced
1 lb. ground beef (hormone free is always best)
1 lb. Italian chicken sausage, casing removed (I use Publix Greenwise brand) 

Spice Blend:
3 tablespoons chili powder
1 1/2 teaspoons garlic powder
1 tablespoon onion powder
3/4 teaspoon ground oregano
1 tablespoon smoked paprika
1 1/2 tablespoons ground cumin
1 tablespoon sea salt
1 1/2 teaspoon black pepper

2 recipes roasted tomatoes, diced (optional but highly recommended)
2 (28 oz.) cans crushed tomatoes (I love San Marzano if possible)
6-8 cups chicken broth (homemade or Imagine brand) or water

Instructions:

Prepare beans:  Soak beans 24 hours covered in water by a few inches.  Drain, then place in large pot and cover with fresh water by another few inches.  Drop in the smashed garlic.  Bring beans to a boil, then turn down to a simmer.  Cook 2-3 hours or until beans are soft.  Drain and set aside.

Heat the same stock pot the beans were cooked in (why wash another pot?), to medium.  Add olive oil, then saute diced onion until soft.  

Meanwhile, mix the spice blend together in a small bowl.

Add ground beef and sausage to the onion and stir, breaking sausage apart with a wooden spoon as it cooks.  Add spice blend and stir for about 30 seconds.

Add cooked beans, roasted tomatoes, crushed toamtoes and chicken broth or water and stir to combine.  Simmer on low at least 30 minutes to allow flavors to blend. 

Taste and adjust seasonings.  This chili freezes well.