Archive | November 2011

Susan’s Coconut Thai Veggie Soup

Funny name? Too long? I couldn’t decide what to call it.  It’s really my sister’s recipe and she has a blog but hasn’t put it up yet. So I am putting it on my blog first!  I haven’t made it by myself yet, when I do I will try to remember to take a picture and try to remember to get my husband to teach me how to upload the picture.  This was served in bread bowls and was very much a comfort food. You do not need to serve in a bread bowl. It is very filling on it’s own.  My sister uses whatever veggies she has in the fridge but I’m writing down what she served me.

Susan’s Coconut Thai Veggie Soup

Curry in the spice-bazaar (egypitan) in Istanbul

Image via Wikipedia

2 potatoes cubed
1-2 sweet potatoes cubed
1 onion chopped small
2-3 carrots sliced
1/2 of a head of cabbage chopped into bite size pieces
1 can coconut milk
1 whole chicken
curry powder
arrowroot powder or whole wheat flour

Cook the chicken in the crockpot for at least 4 hours or overnight. Take the meat off the chicken and set aside. Saute the onion and other veggies in a large stockpot, omit the cabbage till later. Add chicken broth (the water you cooked your chicken in) till just covering the veggies. Add the cabbage and chicken and curry.  Bring to a boil and cook till veggies tender.  Mix arrowroot or flour with the can of coconut milk then add to the soup. Do not boil if using the arrowroot powder. It will break down and just be runny.  Serve!

 

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Pumpkin French Toast

Pumpkin stem

Image via Wikipedia

If you love pumpkin like I do you will love this breakfast recipe. If you don’t love pumpkin this is great cause it’s not a strong flavor and you can cover it up with syrup or other toppings.  Pumpkin is a superfood. Meaning you should try hard to get it in your diet.  I struggle with getting veggies into my kids at breakfast time and they aren’t loving green smoothies right now so I found hiding it in the french toast worked great!

Pumpkin French Toast

About 7 eggs
1 c pumpkin puree
1/3 c + heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1 loaf whole wheat bread

Mix the first 5 ingredients together in a shallow dish (like a pie dish). Dip bread in the mix and cook on griddle till done. Serve with fresh whipped cream and syrup or applesauce.

Beef Stew

Cookbook-beef-stew

Image via Wikipedia

I’ve made this beef stew recipe for many years and have never found a better.  You can make it gluten-free by thickening with arrowroot powder rather than flour and don’t coat the meat in flour. You can be creative with veggies too.  I love sweet potatoes in it or butternut squash.

Favorite Beef Stew

2 lbs stew meat or round steak
Dip in whole wheat flour and brown in 2 T butter or homemade lard.

In a crock pot combine:
6 c. hot water
1 T Worcestershire sauce or coconut aminos
1 clove garlic chopped
1 med. onion sliced thin
2 bay leaves
1 T salt
1 T raw honey (opt.)
1/4 tsp black pepper
1 T lemon juice
dash of ground cloves
Take out 1 1/2 c liquid & put aside for thickening later.

Add to crock pot:
3-4 potatoes cubed
1 c carrots
Browned meat

Cook on low for 6-8 hours.  Mix 6 T flour or arrowroot with reserved liquid and whisk into the stew until thick.