Friday, October 25, 2013

Green Tomato Soup

After summer ended abruptly I was left with a million green tomatoes. We scoured the Internets to find ways to use them, like this soup from Snowgoose and Waffle liked the soup okay. I found it vile. The green tomatoes were too acidic for me even though I added sugar. Perhaps I should have roasted the tomatoes first?


    • 8 slices smoked bacon
    • 1 1/2 cups scallions, Leeks work as well
    • 1 tablespoon garlic, finely chopped
    • 1 whole bay leaf
    • 4 -5 cups chopped unripe green tomatoes
    • 1 cup chicken broth
    • 2 cups water
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons olive oil


  1. Heat oil in a large 4 quart pot over medium high heat.
  2. Add bacon and cook until browning.
  3. Add scallions, garlic and bay leaf until all is tender and cooked through.
  4. Add salt, pepper and tomatoes and stir well, then add broth and water.
  5. Bring to a simmer and cover partially for 35 minutes.
  6. Taste to adjust seasoning if need be.
  7. Enjoy!

Slowcooker smokey braised chicken and fennel

From the September 2013 issue of Real Simple Magazine.


  • 8  boneless, skinless chicken thighs (about 1 1/2 pounds)
  • 3  small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds
  • 2 1/2  cups  low-sodium chicken broth
  • 1  cup  long-grain brown rice
  • 1  small onion, chopped
  • 1  tablespoon  smoked paprika
  • 1  tablespoons  fennel seeds, crushed
  • kosher salt and black pepper
  • salad, for serving

1. Combine the chicken, fennel bulbs, broth, rice, onion, paprika, fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper in a 4- to 6-quart slow cooker. Cover and cook until the chicken and fennel are tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
2. Sprinkle with the fennel fronds. Serve with salad.
For a deeper flavor, brown the chicken first in 2 tablespoons olive oil in a large skillet until golden, 3 to 4 minutes per side. Then add the chicken to the slow cooker with the remaining ingredients. 

This is amazing! We substituted quinoa for brown rice and used chicken drumsticks instead of thighs.  

Paleo Carrot Banana Muffins

This is another recipe I photocopied from a book and forgot to note where from.


2 cups almond flour
2 tsp. baking soda
1 tsp. sea salt
1 TB cinnamon
1 cup dates, pitted (my husband added grapes!)
3 ripe bananas
3 medium eggs
1 tsp. apple cider vinegar
1/4 cup coconut oil
1 1/2 cups carrots shredded
3/4 cup walnuts, finely chopped


1. Preheat oven to 350.
2. In a small bowl, combine almond flour, baking soda, sea salt, and cinnamon. Set aside.
3. In a food processor, combine dates, bananas, eggs, apple cider vinegar, and coconut oil.
4. Transfer both mixtures to a large bowl and blend until completely combined.
5. Fold in carrots and walnuts.
6. Spoon mixture into paper-lined muffin tins. Or grease muffin cups with coconut oil.
7. Bake at 350 for 25 minutes.
8. Let cool before removing from pan. Serve hot or cold.

These are good, but not as good as the Paleo pumpkin muffins.

Paleo Pumpkin Muffins

This recipe originated from a Paleo book, but I can't find the actual recipe to give credit where credit is due. Just know that I didn't invent this.

1/2 tsp coconut oil
1 1/2 cups almond flour
3/4 c canned pumkin
3 large eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 tsp. pumpkin pie spice
1/8 tsp salt
4 tb raw honey
2 tsp almond butter
1/4 c. slivered almonds

1. Preheat oven to 350.
2. Coat 12 muffin cups with coconut oil and add about 1/2 teaspoon melted coconut oil to batter
3. Mix almond flour, pumpkin, eggs, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, honey,  almonds, and almond butter. Pour batter into muffin cups.
4. Bake at 350 for 25 minutes
5. Let cool before removing from pan. Serve warm or cold.

These are delicious! They don't taste gluten free. We also add about an extra 1/4 cup of pumpkin.

Wednesday, October 9, 2013

Slow Cooker Thai Pumpkin Chicken Soup

This is a recipe I modified. It contains no dairy.

boneless, skinless chicken breasts or breast tenderloins (3-4)
1 medium onion
3 celery stalks, diced
2 carrots, diced
2 1/2 cups pumpkin from a can (we may may have added more)
juice of 1 1/2 limes
1/2 cup almond butter (smooth)
3 tbsp apple cider vinegar
1 can coconut milk light
6 cups of chicken stock
1 tbsp red pepper flakes
2 tbsp minced garlic

chopped onions (topping)
cilantro (topping)

1. Throw everything but coconut milk in slow cooker. Walk away.
2. Cook on low for 8 hours (or high for 4 hours.)
3. Shred chicken with a fork if it still needs to be broken down. Add coconut milk.
4. Ladle into bowls,top with cilantro and almonds.

Makes about 10 servings depending on how hungry you are.

Cook's Notes:
This is pretty much the greatest thing ever. This will be a new staple in our house, especially while we're on Paleo!