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This has an interesting blend of flavors. Very much a comfort food but the lime juice brightens it up.

Ingredients
1 pound of chicken breast or thighs, cubed or thinly sliced.
6 oz of green beans, trimmed.
1 large or 2 small yams/sweet potatoes, peeled and cubed.
1 can of coconut milk
2 tablespoons of Thai red curry paste.
1 tablespoon of lime juice
2 tablespoons of nut butter (I use peanut. Yeah, yeah, I know. Not paleo.)
Chicken broth
Sweetener (Optional. Sugar or brown sugar is traditional but I did not use. Did not need.)

Directions
Bring coconut milk, curry paste, sweet potatoes and fish sauce to a boil over medium high heat.
Reduce to simmer. Simmer for 5 minutes.
Add green beans. Cover with chicken broth if needed.
Simmer until sweet potatoes start to get soft.
Add chicken, nut butter and lime juice. Cover with chicken broth if needed.
Simmer until chicken, sweet potatoes and green beans are done.
Adjust lime juice and heat (with cayenne or other peppers)

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Zuppa Toscana

Loosely based on the Olive Garden’s Zuppa Toscana. I have never had it but there are recipes online. Hits the spot on cold rainy nights. And obnoxiously healthy! (I am not going to give amounts for ingredients. Add however much to want to eat.) The recipe has heavy cream. If you don’t do dairy, I would suggest pureeing the cauliflower for creaminess. I would not use coconut milk. But almond might work.

Ingredients

  • Olive oil
  • Ground beef or turkey.
  • Leeks (Slice and wash.)
  • Garlic (Minced.)
  • Red pepper flakes
  • Thyme
  • Oregano
  • Mushrooms (Wiped and sliced.)
  • Chicken broth
  • Kale (Washed. Leaves torn off stems. Discard stems.)
  • Cauliflower (Cut into small florets. Or run through food processor if you like.)
  • Heavy cream
  • Parmesan cheese

Directions

  1. Saute ground meat, in olive oil if necessary.
  2. Add olive oil and the next six ingredients. Saute.
  3. In soup pot, bring broth to a boil.
  4. Add kale, lower heat some.
  5. Cook kale. Not too much.
  6. Toss in the meat etc. and stir.
  7. Add heavy cream.
  8. Heat gently until warm through.
  9. Serve with a sprinkle of Parmesan cheese if you like.

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Fat Tuesday, aka Mardi Gras, is the last day before Lent. (In the U.S., the whole period leading up to Lent is often called Mardi Gras, especially in places like New Orleans.) The idea is to party and pig out before Lent. (Note: I am not and never have been a Catholic.) Foods in New Orleans would include king cake, jambalaya, red beans and rice, gumbo, hurricane drinks (up to 4 oz of booze, including 151 proof rum) . . . . you get the idea. How to stay fairly primal?

Primal “Gumbo” Stir-Fry

Ingredients

4 gluten free andouille sausage (I bought at Whole Foods.)
1/2 onion, diced
6 cloves of garlic, smashed and minced
1/2 large red bell pepper, diced
3 stalks of celery, diced
A sprinkle of thyme
Dash of cayenne pepper
EVOO (olive oil)
4 slices of bacon (or more if you like)
1 package okra (or fresh if you can get it. Sliced.) Allow to thaw some.
If you give okra a quick stir-fry, it will not get slimy. Honest.
(Optional) Some shrimp (Housemate has gout. I could not use.)

Directions

Fry bacon until crisp. Remove.
Saute sausage, onion, garlic, bell pepper, celery, cayenne and thyme in bacon fat. Remove.
Saute okra. Add EVOO as needed.

Serve with greens. I used kale. Splash on balsamic vinegar.
Crumble bacon on both stir-fry and greens.
I also had a small yam. (I had had a hard workout. Well, also it was Fat Tuesday!)
Washed down with a glass of merlot.

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Chili

Revised 2/7/11

Classic Texas chili has beef, peppers, cumin, maybe a few other spices, and water. It does not have tomatoes or beans. I do add onions, vinegar and tomatoes, and sometimes beans, but mostly I think most anything you add beyond the basics amounts to gilding the lily.

Ingredients:

Ground or diced up beef or bison. (How much? Depends how much chili you want.)

Diced onion – Maybe one

Garlic – Up to you how much

Smokey paprika – a lot

Chipotle powder – Depends on what you can handle. Maybe a few dashes. Can adjust at the end.

Cumin – optional.

Balsamic vinegar – a lot.

Chopped up tomato(es) (or a can of diced tomatoes.)

One can of tomato paste

Water

Directions:

Smash garlic. Let sit.

Brown the beef. Remove from pot (optional).

Brown the onions. Add back the beef.

Chop up garlic and add.

Add tomatoes and whatever spices you are using.

Add a lot of vinegar.

Add water (or chicken stock) to cover. Cover, cook on low for an hour. Ideally longer.

Mix in tomato paste.

Cook a while longer.

Adjust spices.

Eat.

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You probably have heard of “Jewish Penicillin” – chicken soup.

I take the “Jewish penicillin” route for colds. But generally I do Thai penicillin – tom yum gai. You can find authentic recipes online. But I substitute lemon and lime juice for lemon grass and kefir lime (although I have one of those trees) to increase the vitamin C. Also, I throw in shiiitake mushrooms, plenty of ginger and fresh tomatoes. If you don’t normally have hot peppers or fish sauce, be careful.
Really, one of the most important things is to sip hot fluids all day. My colds now last only a few days. [Also, take lots of vitamin D3. Maybe 40,000 IU/day for 3 days.]

The recipe is not precise nor authentic. You are sick. You probably don’t want to worry about authenticity. And you won’t taste the subtle differences anyway. If you want an authentic recipe, Google.

I have a bowl of jasmine rice with the soup. Or toss the rice in it. Not primal/paleo and maybe not the best thing for a cold. It is comfort food – emotional healing.

  • Chicken broth – however much you want
  • Cut up chicken. Breast is standard, but other parts give you more schmaltz (fat).
  • Mushrooms. Straw ones are traditional. I use shiitake if I have them.
  • Tomatoes. I generally use Roma tomatoes.
  • Slices of ginger to taste.
  • Garlic to taste. Smash and dice a while before putting in the pot to preserve the good stuff.
  • Whatever veg you like, e.g. snow peas.
  • Lemon and lime juice. Lots, to taste.
  • Heat. Whatever you have. Red pepper flakes are fine.
  • Fish sauce, if you like. See above.

Throw it all in a pot and simmer until the chicken is done – white inside. About 20 minutes. Top with cilantro and diced red bell pepper.

Having learned the healing properties of coconut, I often make Tom Kha Gai – Thai penicillin with coconut milk. Equal parts broth and coconut milk – not the lite stuff. Sometimes leave out the tomatoes. Whatever sounds good.

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