As a busy mother of four little ones, I love making healthy food that the kids love that fits our budget. These potato fries do all of those things, and this is why I make a big batch of them at least once a week. I try to make enough so that we’ll have extra, but they don’t usually last very long!
Ingredients
6-8 Potatoes(Organic are best, they are one of the dirty dozen!)
2 T. Coconut Oil
Real Salt
Pepper
Optional: Garlic and Onion Powder
Directions
Preheat the Pan: A cast iron skillet would probably be ideal, but for convenience sake, I use a plug in skillet like this. Add coconut oil to the pan and warm it up on a low to medium heat until the oil is nice and hot.
Cut the Potatoes: Wash and cut potatoes. I like to cut mine into strips to make into potato fries, but you could also dice them into little potato cubes or potato circles.
Raw Potatoes Cut Into Fries
Add the Potatoes to the Skillet: When you add the potatoes, the oil should be hot enough to pop.
Cook: Cook with the lid off for about 20-30 minutes on low to medium heat. Flip and stir often. If you leave the skillet uncovered, the fries will be crispier, but take longer to cook. If you cover them, they will cook more quickly, but the fries will be softer.
Potato Fries Cooking
Season: Add the seasonings of your choice, stir, add a little more, stir, and add a little more. I usually just add a bunch of salt and a dash of pepper.
Serve: My kids like their fries with ketchup of course. For me, I like loading them up like I would a baked potato with cheese, sour cream, and chives. Yum!
https://embracing-motherhood.com/wp-content/uploads/2015/07/potato-fries.png400810Stacey Maaserhttps://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.pngStacey Maaser2015-07-03 12:31:552020-11-20 16:16:27How to Make the Best Potato Fries
When I used to work at The B.O.B., Bobarino’s made the best white chicken chili ever, and I would eat a bowl every single day for my shift meal. It was my all time favorite food, and when I ventured off into the world of teaching, and then a job as a full time stay at home mom, I finally figured how to make a similar chili that was even better than the white chicken chili that I used to love so much.
I mean, this chili is so good that I would say it is the single best thing that I have ever learned how to cook. The secret to the amazing flavor of this soup is in both the quality of each of the ingredients and in following this recipe precisely each step of the way so that each component of the soup is properly prepared. Making a good soup like this is NOT about just throwing all of the ingredients into a pot. Each flavor must be layered upon each other, and the end result is a dish so exquisite that you will either want to share it with everyone to impress them, or horde it for yourself so that you can enjoy all of the succulent flavors by your lonesome.
4 c. Chicken Stock(See how to make it here, or you can buy some, preferably organic. I always try to make extra and store it in the freezer in Ziploc bags.)
2 c. Shredded Monterrey Jack Cheese(You can really use any kind of cheese. I used a combination of mozerella and sharp cheddar last time I made this because that was all I had and it turned out great.)
1 c. Sour Cream(Get a good brand like Daisy that doesn’t list a ton of extra ingredients.)
Chili Powder
Braggs Liquid Aminos
Real Salt
Onion Powder
Cumin
Cayenne Pepper(Add a bit if you like a little spice.)
*Green Onion
*Jalapeño
*Tortilla Chips
*For toppings
Directions
Prepare the Beans: In a pinch, you can use canned beans from the store, but I buy dry organic garbanzo beans in bulk, and to get rid of the phytic acid, I need to prepare them properly. To do this, I put my beans in a large pot, cover them with twice as much water, and add a glug of apple cider vinegar and a spoonful of freshly ground whole wheat flour that helps to unlock the phytase that will break down the phytic acid. Then, I turn my pot on low and let them sit overnight. In the morning, I bring them to a boil, skim the scum, turn the heat back down to low, and cover and simmer for the entire day (or 8 hours). The longer you can do this (24-36 hours), the better, but anything is better than nothing. 🙂
Skim the Scum from the Beans
Cooked Garbanzo Beans
Season the Chicken: Put the chicken into a bowl and add 2 t. Bragg’s Liquid Aminos, 2 t. Real Salt, 2 t. Chili Powder, 1 t. Cumin, 1 t. Onion Powder, and a bit of pepper. *I hate adding amounts for my seasonings, because I never measure them when I cook, I just eyeball it, but you can use my numbers to get you started. You can cook the chicken right after you season it, or you can put it in a ziploc bag or cover up the bowl and let it marinate in the fridge overnight (recommended).
Cook the Chicken: If I can, I like to cook my chicken on the grill, but you can also pan fry it as well.
Grilled Chicken: Preheat and scrape the grill. Grill on medium heat for about 15 minutes on each side or until the internal temperature is between 160º-180º F.
Grilled Chicken
Pan Fried Chicken: Preheat a generous amount of butter or coconut oil in your pan (preferably a cast iron skillet). Cook on medium heat with a cover for 15 minutes, flip, and cook on the other side for an additional 15 minutes.
Cut the Chicken: When I had more time, I used to like to shred my chicken with my fingers into irregular chunks, but in an effort to save time, I just cut my cooked chicken into cubes, and I like it just fine this way. Make sure you’ve given the chicken a chance to fully cool before cutting it. This will ensure that all of the juices are soaked up. Add more of the same seasonings to the cut up chicken and put back into the fridge to let the flavors soak in (recommended), or you can use it right away.
Make the Roux: Melt one stick of butter in a large soup pot. When it’s melted and a little bubbly, add the flour and stir constantly for about 3 minutes.
Add the Onion: If you pan fry your chicken, you can cook the onion in the same juices until it’s soft, but if you’ve grilled your chicken, you can just add the chopped onion to the roux.
Add the Liquid: Add the chicken stock and the cream and slowly bring to a boil stirring often. After it comes to a boil, turn it down to a lower temperature to let it simmer.
Roux with Cream, Chicken Stock, and Onion
Add the Rest: Add the beans, chicken, green chilies, cheese, and sour cream.
Season the Soup: Add 4 t. chili powder, 2 t.cumin, 1 T Real Salt, and ½ t. cayenne pepper. Simmer everything for about 20 minutes. *I hate giving amounts for the seasonings because I like to just add to taste. I recommend that you taste often as you add your spices to adjust the amounts to your liking.
White Chicken Chili
Serve: Serve each bowl with a dollop of sour cream and top with green onions and jalapeños (if you like spice). Serve with tortilla chips too. *I’m not usually one to stage my food before I serve it, but this chili tastes REALLY good with the toppings put on precisely like this.
It’s summer, and that means it’s time for grilling! There is just something so amazing about slow grilled, flame-licked, and well seasoned meat on a hot summer’s day or cool summer’s night. Get ready to have your taste buds blown away with this amazing recipe that has quickly become a family favorite in our household. I have always enjoyed cooking kebabs, but I was inspired by some an online post about a beef, rice, and lettuce wrap and I decided to take our kebabs to the next level by adding rice and lettuce and turning them into these amazing wraps!
Ingredients
3 Large Chicken Breasts
2 Bell Pepper
1 Medium Onion
Cherry Tomatoes
Skewers
3 T. Apple Cider Vinegar
3 T. Olive Oil
1 c. Fresh Herbs(I used cilantro, parsley, and dill. You could also use oregano, basil, thyme, etc.)
3 t. Salt
½ t. Cayenne Pepper
Directions
Cut up the chicken breast into one inch cubes.
Cubed Raw Chicken
Marinate the chicken cubes in apple cider vinegar, olive oil, fresh herbs, and salt. You can add some pepper here too if you want. I like add a little cayenne pepper for extra flavor. Add more or less depending on how spicy you like things.
Raw Chicken Cubes with Seasonings
I like to use fresh herbs from my garden when I can, but any kind of herbs will do.
My Little Herb Garden
You might as well go ahead and make some Italian dressing while you’re at it now because it needs all of the same ingredients.
Italian Dressing
Cover and place in the fridge for an hour, up to overnight.
Chilled Marinated Cubed Chicken
Cut up the onion and bell pepper into one inch squares.
Skewering Chicken Kebabs
Make the skewers. I like to alternate bell pepper, chicken, onion, chicken, bell pepper, you get the idea! The tomato on the end doesn’t always stay put on the grill, but it sure looks pretty, and it tastes amazing!
Raw Chicken Kebabs
Make sure to preheat your grill and scrape it clean before you start grilling. Set the grill temperature to medium, and grill for about 20-25 minutes turning the skewers occasionally. I like to try to make sure that every side of the chicken gets some grill time. You can also paint the kebabs with any remaining sauce as you turn them. Before you take all of the skewers off from the grill, test one to see if the chicken is fully cooked. It should be firm throughout, not pink, and not opaque.
Chicken Kebabs on the Grill
Grilled Chicken Kebabs Served on a Plate
While the chicken is grilling, prepare your rice. I just used an Uncle Ben’s Lemon Wild Rice mixture, but you can cook any kind of rice. *Check out my post about phytic acid to learn how to properly prepare rice and other grains. But in this case, I just view the rice as something extra that gives flavor rather than a “healthy addition”.
Prepare the lettuce. I like to buy organic romaine lettuce bunches. I just went to the middle to get some firm leaves for the “shell” or the “bed”.
If everyone is hungry and you haven’t made plans for dinner yet, how about a homemade pizza? If you order out, you’re getting freeze dried toppings, loads of “natural flavors” (i.e. MSG), and not to mention you’ll be out $20 or more. By making your pizza at home, you can guarantee that all of your ingredients are fresh, custom designed to the specific needs of your eaters, and at a significant cost savings to boot.
Pizza Crust
Sourdough Pizza Crust:If you can plan ahead by about 8 hours or so, this sourdough pizza crust will taste great and be free from the mineral leaching phytic acid present in all grains.
Quick and Easy Pizza Crust: If you’re looking for a quick and easy pizza crust that is made with fresh homemade ingredients, this is the recipe for you.
Ingredients
Sauce Options:
Organic Tomato Sauce: I like finding the little cans that are pre-seasoned with basil and such, but you could use plain tomato sauce and add your own seasonings too.
Organic Spaghetti Sauce: I try to keep my cupboards stocked with this and use it if I’m in a pinch.
Tomato Pureé: This is the healthiest option, but it can be a bit watery.
Herbs and Spices: Basil, Oregano, Garlic Powder, Onion Powder, and Salt – I like using fresh herbs when I have them, but dried works just as well.)
Mozzarella Cheese(This is the ooey gooey cheese that gives pizza its classic look and taste. You can use just about any cheese and it will taste great though.)
Kid Toppings: Pepperoni, Ground Beef, Lunch Meat, Bacon, etc. (My kids really only like meat toppings.)
Adult Toppings: Jalapeños, Green Pepper, Onion, Mushrooms, Green or Black Olives, Chives, Tomato, etc.
Directions
Crust: Spread the crust out onto a pizza tray like this or a pizza stone like this. I like using a pizza tray with holes for a nice crispy crust.
Pizza Crust
Sauce: If you want to make a pizza that tastes like take out, the trick is to go really really light on the sauce. I prefer it a little thicker though. If I’m using plain tomato sauce, I like to sprinkle some basil, oregano, garlic powder, onion powder, and salt over the sauce. *If I’m feeling really fancy, I like to melt some butter in dish, mix in some herbs and salt, and paint over the outer crust.
Buttered Pizza Crust with Sauce
Season: Add the herbs and spices.
Homemade Pizza with Herbs and Spices
Cheese: Add a generous amount of shredded cheese.
Pizza with Cheese
Toppings: Add any toppings you’d like. Sometimes I’ll go with a plain pepperoni pizza, and sometimes I like to get more creative!
Pepperoni Pizza
Half and Half Pizza
Bake: Bake at 450° F for 15-20 minutes. Time will vary based on your oven, altitude, and amount of toppings, but 18 minutes is what usually works best for me.
Cut and Serve: Use a great pizza cutter like this to cut up the pizza into slices and let it cool. You will want to devour this pizza quickly, so make sure it’s had time to cool so you don’t burn the roof of your mouth!
Half Pepperoni Pizza
Variations
The thing I like about making pizza is that it’s a hodge podge meal. You don’t have to specifically shop for it, but instead just use whatever ingredients are in your fridge!
Half Lunch Meat Half Veggie Pizza with Cheddar Cheese
Chicken, Feta Cheese, Sharp Cheddar Cheese, Tomato, and Green Olive Pizza
When my sister Lisa was visiting recently from Oklahoma, I loved seeing how much my little two year old nephew Tristan loved his “pizza toast”, and it inspired me to make some pizza toast of my own! I went on a little pancake binge not too long ago and created every conceivable recipe for pancakes that I could imagine (I have since created several more, but I’m sick of writing recipes for pancakes!) Well, now I feel like everything is coming up pizza these days! And why not? Kids love pizza, it’s a great way to incorporate a mixture of foods and flavors, and there are many different ways to make it if you’re feeling creative!
Ingredients
Sourdough Muffins(or whatever kind of bread you have or like to use)
Butter
Organic Tomato Sauce(glass jars are best, but we make do)
Herbs and Spices(basil, oregano, garlic powder, and salt)
Mozzarella Cheese(shredded, or any cheese you like or have around)
Toppings(pepperoni, ground hamburger, lunch meat, green pepper, tomato, green olives, etc.)
Directions
Cut the sourdough muffins in half and top generously with butter. (I like putting my salt and garlic powder on at this point, but it can go on top of the sauce too.)
Sourdough Muffins Topped with Butter, Garlic Powder, and Salt
Place a spoonful of tomato sauce on top of each muffin and spread using the back of the spoon.
Sourdough Muffins Topped with Tomato Sauce
Top with herbs and spices.
Sprinkle generously with cheese.
Sourdough Muffins Topped with Mozzarella Cheese
Add any desired toppings.
Pop in the toaster oven for 10 minutes (or until the bread is toasted and the cheese is melted and bubbly).
Pizza Toast with Pepperoni
Use a pizza cutter to cut into little pieces. (My kids always like eating bite sized things.)
Finally, I have a reason to use my George Foreman grill again! Remember back in the day when everyone thought that high protein, low-fat diets were healthy? (You know that we were misguided then, right?) Well, when I learned the truth about fats and how good it was to eat fats with their attached proteins (thank you Sally Fallon), I put my George Foreman grill on the shelf. Well, now thanks to one of my lunchtime panini cravings, the Foreman is back!
It all started when my husband and I stopped at a little deli the other day, excited to try one of their advertised special paninis. At the mere mention of said panini, my mouth started watering in anticipation. The crisp bread, the melted cheese, the caccophony of flavors, I could hardly wait! But then, as I bit into the premade deli sandwich, I was crestfallen at the reality of the flavor, or the lack thereof.
So, I went on a mission to create my own panini, and let me say, it was well worth the journey. I think that having fresh, quality ingredients really makes all of the difference.
Ingredients
Sourdough Bread (I just purchased some from our local grocery store. Properly prepared sourdough is, in my opinion, the healthiest bread choice because it gets rid of the most phytic acid that blocks mineral absorbtion.)
Lunchmeat (I would have preferred sliced organic free range chicken, but I settled for Oscar Meyer’s carving board lunchmeat.)
Cheese (I used sliced havarti and shredded cheddar.)
Tomato Slices
Avocado Slices
Finely Chopped Jalapeño
Mustard
Mayonnaise (I like Hellman’s)
Real Salt
Butter
Directions
Plug in the Foreman grill. Prop the front legs up on a cutting board to make it level so that all of the butter doesn’t slip out.
Spread the butter generously on one side of the sourdough bread.
Stack the two slices of bread so that the butter sides are together so that you can put the toppings on the other side of one of the slices.
Start by spreading the mayo and mustard on the bread.
Then add your lunchmeat and sliced cheese.
Add the tomato, avocado, and jalapeño. (Be careful not to let things stack too high.)
Add a nice sprinkling of Real Salt, and hey, maybe even add a dash of pepper to boot.
Cover everything with a handful of shredded cheese.
Making the Panini
Carefully place the bread half with all of the toppings onto the preheated Foreman grill and cover with the other half of the bread.
Press the top down really hard and cook for about 10 minutes (or until all of the cheese is melty and gooey and the bread is nicely browned.
Grilled Paninis
Variations
Ultimate Grilled Cheese Panini: I put tomato, jalapeño, garlic, and salt into our little food chopper and pulsed it until it was a finely chopped. Then, I put these ingredients in between two layers of cheese and grilled them to perfection.
Ultimate Grilled Cheese Panini
Roasted Chicken Panini: After I cooked a delicious roasted chicken and cut up all of the meat into chunks, I placed those chunks on my sourdough bread and topped them with sliced tomato, chopped jalapeno, fresh parsley, and shredded cheddar cheese. It was amazing!
Breakfast Panini: Cook some scrambled eggs and bacon separately, then place the scrambled eggs, crumbled bacon, and shredded cheddar cheese on sourdough and grill it up! Add some jalapenos for a little kick!
https://embracing-motherhood.com/wp-content/uploads/2015/06/sandwich-panini.png400810Stacey Maaserhttps://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.pngStacey Maaser2015-06-14 21:23:252020-11-20 16:26:40How to Make Paninis That Will Knock Your Socks Off!
Making the perfect boiled eggs that are easy to peel is truly a culinary mystery, one that I have tried and failed to perform accurately for years and years until I discovered this amazing method that makes hard boiled eggs easy to peel. Every. Single Time.
Perfectly Cooked Easy to Peel Hard Boiled Egg
Avoid Hard Boiled Eggs that are Hard to Peel
Ingredients/Materials
12 Eggs(Two weeks old and pastured)
1 t. Salt
Large Pot(Like this. Big enough to fit all of the eggs and at least an inch of water)
Water
Directions
Choose Old Eggs: The trick to boiling eggs that will peel easily is to make sure they are old. This is because as an egg ages, carbon dioxide (which is a weak acid) leaks out through the pores in the egg’s shell, making the egg whites less acidic, and the more acidic the egg is, the harder it is to peel. We get our eggs fresh from a neighbor who raises pastured chickens, and I always set one or two dozen eggs aside to “age”. Fresh eggs need about two weeks to age, but one week will be better than nothing. If you get your eggs from the store, they will obviously not be as fresh and need less time to “age”.
Cook Your Eggs: Place your eggs in a large pot and cover with enough cool to lukewarm water so that they are well submerged. Add a teaspoon of salt which will help the whites from leaking if the shell cracks. Turn the burner to an 8 or 9 (medium high heat) until the water boils. Turn the burner off and set a timer for eight minutes.Eggs Boiling
Cool Water Bath: Put a strainer in the sink and empty the pot into it. Put a stopper in the sink, dump the eggs out of the strainer, and fill with cold water until the eggs are fully submerged. You can even add a few ice cubes if you want to get fancy.
Peel Your Eggs: I usually just gently crack the egg and peel it under water, but you can also gently roll the egg instead of cracking it. There’s a thin film under the shell, and once you get underneath that with your fingernails, the eggshell should peel away easily.
Roll Your Hard Boiled Eggs Before Peeling
Check Your Eggs: Peel one egg and cut it in half to see if it’s cooked to your liking. You want the yolk to be soft but not runny. Shorter cooking times will help the egg to retain more of it’s nutrients. Also, shorter and lower heat cause less oxidation of cholesterol which can damage your arteries. Also notice how these yolks are almost orange, this is because these are pastured eggs and higher in nutrients.
Soft Yolks on Hard Boiled Eggs
In Conclusion
Now, even though you know that the secret to perfectly peeled hard boiled eggs, you just know that there will come a time when you HAVE to have a hard boiled egg and you only have fresh eggs. So, here’s what you do. Boil your eggs as usual, roll them to get them cracked, and then soak them in a large pot water. As you’re peeling the eggs, you can keep dipping them back into the water to get the water to go under the shell and to help remove any little bits along the way. This will work on some of the eggs, but probably not all.
Eggs are an amazing superfood, especially if they’re pastured, and having hard boiled eggs on hand ensures that you have a protein rich nutrient dense snack to grab at a moment’s notice. I always like having a carton of hard boiled eggs in my refrigerator for a quick snack or to put on salads. I also really like using them to make egg and potato salad and deviled eggs.
https://embracing-motherhood.com/wp-content/uploads/2015/06/hard-boiled-egg.png400810Stacey Maaserhttps://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.pngStacey Maaser2015-06-09 10:20:322024-06-06 14:05:50How to Make Hard Boiled Eggs That Will Peel Easily
This simple and easy recipe will yield some amazingly versatile and delicious meatballs that will be a big hit with everyone! You can enjoy them plain, top them with spaghetti sauce for a traditional Italian feast, or smother them with a white stroganoff sauce, and then serve any of these options over a bed of noodles. Any variation will be sure to please!
I made this recipe for my daughter Ophelia’s 2nd birthday, and they were a big hit! I wanted to make something healthy that both the kids and the adults would enjoy, and this was the perfect meal. I love serving meatballs at a party because you can keep them warm in a crock pot so that any stragglers or late eaters will be ensured a tasty meal.
In a large bowl, mix together all of the ingredients. I like to add everything but the meat first, mix it together really well, and then add the meat and knead it in. *When I add my seasonings, I never measure, I just sprinkle them in. When I add this seasoning mixture to meat, like my taco meat recipe, I always add so much that I think, “Was that too much?”, but it never is.
Meatball Mixture
Form the meat mixture into balls. I really had fun using this small cookie scoop, and it was much easier than forming individual meatballs by hand!
Place onto a greased cookie sheet. (You should be able to fit them all on one. I didn’t grease my cookie sheet the first time I made these, and the pan was quite hard to clean afterwards. It also helps to keep them on the middle rack in the oven.)
Meatballs Ready to Bake
Bake them at 350° F for 20 minutes. (You want them to be browned on the outside, so you may need to go 25 minutes depending on your oven.)
Cooked Meatballs
Spaghetti Sauce Meatballs
You can just dump a can of store bought spaghetti sauce on these meatballs, and they would be just great! Or, you can make things a little fancier by mixing some of my Tomato Puree with some organic store bought spaghetti sauce. I like to put my meatballs into a crock pot and let it simmer on low for a few hours before serving so that the they have time to soak up the flavor of the sauce.
Meatballs in Spaghetti Sauce
Stroganoff Sauce Meatballs
Just mix together 1 can of cream of mushroom soup, ½ cup of sour cream, some parsley, onion powder, garlic powder, and salt and pepper to taste for a simple and easy stroganoff sauce. Mix the sauce and meatballs together and place in a crock pot on low one hour before serving time to let the meatballs really soak up the stroganoff flavor.
Meatballs in Stroganoff Sauce
Serve with Noodles
I personally love angel hair pasta, but my kids really like rotini noodles. Egg noodles are typically served with stroganoff, so that’s a good option too. If you’re trying to lose weight, you might want to skip the noodles, but I think they add such a yummy flavor and texture, that it’s worth it to at least have a little bit!
Angel Hair Pasta
Protein Enhanced Rotini Noodles
Serve with Salad
The meal just wouldn’t be complete without a big tossed salad. I also created an Olive Garden salad dressing to accompany it, and it was amazing!
Tossed Salad
Big Hit
This meal really pleased everyone, adults and children alike! I also served a big plate of deviled eggs, some lemon/apple cider vinegar water, and raw milk. My parents (who raised five children, now all grown and moved out of the house) passed on to us their giant table with three leaves and their beautiful china set. It was really fun for me to prepare this meal and set a fancy table for those that we love. The meal was delicious, but even better was the company that surrounded us as we enjoyed it. There is such a joy in cooking a good healthy meal and enjoying it with those that you love!
https://embracing-motherhood.com/wp-content/uploads/2015/05/meatballs.png400810Stacey Maaserhttps://embracing-motherhood.com/wp-content/uploads/2018/01/EM_Logo.pngStacey Maaser2015-05-22 21:47:112020-11-20 16:44:26Easy Meatball Recipe Served with Spaghetti or Stroganoff Sauce
I love the house dressing they serve at Olive Garden, and I LOVE the fact that they serve limitless salad and breadsticks even more. To be honest, when we go there (or when we used to go there, before we had all of these kids), I would just fill up on the salad and breadsticks and take the entrè home with me to eat later! But what I don’t love about the Olive Garden dressing that you find at the store, is that like pretty much every other store bought salad dressing, it is made with canola or vegetable oil, white vinegar, and has MSG sneakily hidden in the ingredients (if you see “natural flavors“, that means MSG).
Anyways, I’ve always loved my homemade Italian dressing, but I was looking for something a bit creamier, and so I simplified my Italian dressing recipe, added some mayonnaise, and voilá, a great tasting creation was born! I think it tastes similar to the Olive Garden dressing, but even better because it’s made with only the best ingredients. Give it a try, and see for yourself!
Ingredients
Containerto Hold Dressing (Get one here. I like using this because it has fill lines for the oil, vinegar, and water pre-marked on the glass jar.)
Curly Leaf Parsley – 1 Small Bunch (You can add whatever fresh herbs you have here too. If I have it, I like using cilantro and sometimes dill, sage, or basil.)
1 t. Onion Powder
1 t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
½ t. Pepper
Optional: 2-3 green onions chopped, 2-3 pods of garlic peeled and finely chopped, or a sprinkle of cayenne pepper for a little kick,
Directions
Basically, you just mix all of the ingredients together, and shake it up! Simple as can be!
Homemade Olive Garden Salad Dressing
I find that with salad dressing, there is such a personal preference of taste that it’s really all about finding a base recipe and making it your own. My husband, for example, really doesn’t like the taste of vinegary things, so his ideal recipe might include less apple cider vinegar and a little more water or olive oil. (But honestly, he’s a die hard thousand island fan, so I’m going to be crafting a homemade thousand island recipe for him soon.) I, on the other hand, love vinegary things, so I’ll actually go a little heavier on the apple cider vinegar than this recipe calls for.
In the end, it’s about finding what you love, making it as healthy as can be, and then enjoying the fruits of your labors as you become the healthiest version of you that you can be!
On a cold winter night, or a hot summer day, this soup is good anytime! Filled with fresh, nutrient dense, and delicious ingredients, this soup will help you stay slim, energized, and full. Fresh cabbage is an amazing vegetable filled with beta-carotene, vitamin C, and glucosinolates (that protect against cancer). Fresh tomatoes are also an excellent source of nutrients including potassium and the powerful antioxidant lycopene. So what are you waiting for? Let’s make some soup!
Cabbage, Chicken, and Tomato Soup with Barley Added
Ingredients
1 Head of Cabbage (cabbage is on the “Clean 15” list)
1 Bag of My Tomato Purée (or 2 16 oz. home canned jars, or organic BPA free jars from the store)
2 c. Chopped Celery (or whatever other vegetables you have lying around)
Tomato Purée: Add the tomato purée to a large pot and start to warm it up at a low-medium heat.
Tomato Purée
Add the Vegetables: Cut up the cabbage (shredding it is even better), chop the celery, and really go ahead and chop up any other vegetable you have in your fridge that sounds good like carrots, bok choy, leeks, green onion, etc. and throw them all in the pot.
Add the Meat (or not): Cut up the cooked chicken into bite sized pieces and add it to the pot. Or, if you’re going the ground beef way, add that to the pot. Or, just keep this a vegetarian dish, it will still taste great! (I have actually always used this recipe with ground beef until I just happened to have some extra chicken around, and it was simply amazing!)
Roasted Chicken
Add the Seasonings: If you’re using my tomato purée recipe, you’ll already have most of your seasonings added, but if you’re using unseasoned tomatoes, add the garlic, cilantro, parsley, maybe a little dill, oregano, thyme, sage, or whatever other fresh herbs you might have lying around. Then add salt and pepper to suit your taste.
Chopping Up Some Fresh Herbs
Simmer: Bring all of the ingredients to a slow boil, then turn down the heat to a low 2 or 3, cover, and let everything simmer for about 30 minutes. If I know that I’m going to be eating my soup for many days, I like to cook things really lightly at first so that every time I reheat it, all of the nutrients aren’t lost from over-cooking it.
Cabbage Soup Simmering
Barley: I love adding barley to just about every soup because it’s so healthy and filling, but sometimes it can kind of take over the soup and then no one else wants to eat it but me! So, sometimes I’ll just cook the barley and leave it separate so that anyone who wants can go ahead and add a scoopful. See my recipe for properly preparing organic barley to get rid of the phytic acid here.
Serve the Barley on the Side
Enjoy! This soup is good hot or cold. I really like eating mine with a toasted sourdough muffin with butter on the side.
