"Curry" Chicken Soup

Apparently, not everyone looks in the fridge in the fall/winter and thinks...I'm going to make a soup out of whatever is in there.  But, seriously, throwing together a soup doesn't have to be that hard!  With that in mind, the following recipe is a guideline.  Many of my recipes are guidelines.  I just don't take the time to measure things :)  

Remember, it's not worth it to take yourself or soup so seriously!

"Curry" Chicken Soup

2-4 T melted coconut oil

1 small head garlic

1/2-1 tsp cumin

1/2-1 tsp coriander seed ground to a powder in your dedicated spice grinder, i.e. coffee grinder dedicated to that type of stuff

1/2-1 tsp ginger

1/2-1 tsp chili pepper flakes

1/2-1 tsp fresh ground black pepper

1/2-1 tsp salt, or to taste

 half of a leftover roasted chicken, diced

1 c diced cooked squash

1 c diced carrot

1/2 c white Zinfandel or other white wine you have on hand for cooking with

1 can full-fat coconut milk; and 1-2 cans of chicken broth or water, rinsing all the yummy stuff out of the coconut can

1 c cooked squash, not necessary to be diced

1/2-1 tsp turmeric

1. Melt coconut oil in medium soup pot.  Add garlic put through garlic press or well diced along with the spices and saute a bit on low heat.

2. Add the chicken, carrot and squash as you dice it up.

3. Deglaze a bit with the wine.

4. While you're doing that, puree the second set of squash with the coconut oil and water.  Add to the pot and let simmer for 20-30 minutes or longer.  Add the turmeric and stir.

5. Enjoy with your 14-month old...oh wait, that's just at the Jones Cottage.  But do find someone to enjoy your dinner with!

6. I made this a second time and used the 1 tsp of all the spices.  It was a little spicy (with the 1 tsp pepper flakes) but we thought it tasted better!

Tomorrow, I'll post the flax seed bread recipe I made to go with this.  Kind of like a bran flat bread without the wheat.

For more interesting ideas check out Monday Mania , Pennywise Platter and Slightly Indulgent Tuesdays!

Quick Sugar-Free Pan-Fried Carrots

There are a lot of recipes that I make that are made on the fly and thus I don't share them here; mostly because I don't measure anything.  This is a bit like that but I feel it's flexible enough that you (or I) can reasonably recreate it with the following "notes."  Also, this is truly sugar-free...it doesn't have a fake sugar or a white sugar substitute like honey or such.  I have a hard time when folks call something sugar-free and then use honey or splenda, etc.  I know, that's my personal beef, but still.

I cooked down some really ripe apricots we got this summer so I'm calling it apricot butter.  I've had a few store bought things that are basically just fruit without any sugar and they would work great in this recipe as well!

Quick Sugar-free Pan-fried Carrots

one bunch small carrots or about 1lb carrots cut up
coconut oil
cumin
salt
apricot butter (or possibly another mild flavored fruit butter)

Cook the carrots in a covered-dish until almost soft in the microwave.  Heat coconut oil in a pan until pretty hot.  Toss in carrots.  Sprinkle with salt and a few pinches of cumin.  Stir frequently and make sure the carrots are coated with oil and spices.  Add a few spoonfuls of the fruit butter, stir around and let caramelize.  Enjoy!

Gluten-free Spicy Carrot Cake with Cheesy Layer

Today was a very good friend's 55th birthday (love you Babbitt).  I know he likes carrot cake so I thought I'd try and be a little creative.  I think the result was pretty good. 


 It's basically a spice cake with carrots in it along with a yummy cream cheese layer and of course cream cheese frosting!  And, it has none of the yucky stuff like raisins or pineapple :)  Of course, if you can't do the cream cheese it would be great without it and a powder sugar glaze instead of the frosting...but where's the fun in that :)


 Be sure you have a large bundt pan or it will overflow! And, no one at work realized it was gluten-free.  Seems like a winner to me.


Gluten-free Spicy Carrot Cake with Cheesy Layer


Cake Part:
1 3/4 c sugar
1 1/2 c vegetable oil (I used olive)
4 eggs
1 T vanilla
2 c or to be more accurate 10 oz. gluten-free flour mix
1 tsp xanthan gum
1 tsp salt
1 tsp nutmeg
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
3 c peeled, grated carrots


Preheat oven to 350 degrees and oil and flour a large bundt pan (I have to admit I used PAM with flour because Mom left it here after this weekend and it worked great).  


Beat sugar and oil until combined.  Add eggs one at a time, mixing well after each one. Add the vanilla.  Sift all of the dry ingredients together and mix well.  Add to the liquid mixture and mix well.  Stir in carrots.
Pour into the prepared pan.


Cheesy Part:
8 oz cream cheese, at room temperature
1 egg
1/3 c sugar
1/2 tsp cinnamon
pinch of salt


Use the same bowl and mixer...It won't hurt anything.  Mix all of the cheesy ingredients until well combined.  Drop into the cake batter in the center.


Bake the cake for 50-60 minutes until it starts to pull away from the edges and a toothpick or something sharp like that comes out clean.


Let cool in the pan at least 10 minutes if not a little longer.  Turn out onto a plate.  A little will likely stick in the pan.  Scoop it out and pat it back into place.  You're just going to cover it with frosting anyway and no one will know but you!


Frost with your favorite cream cheese frosting or use the recipe below as a starting point...sometimes you need to add more sugar!


Cream Cheese Frosting:
1/2 c butter (at room temperature)
8 oz cream cheese (at room temperature)
2 c powdered sugar
2 tsp vanilla

Mix well.