Sweet & Sour Soup

I wanted stir fry.... but I wanted to stretch it, and therefore, we had sweet and sour soup. If you aren't avoiding starches, it would thicken nicely with a little arrowroot (mix with water before adding to pot) but it tastes quite good without. You can also drizzle beaten egg into the simmering mixture, but I chose to scramble my eggs in another pan before adding. You can also skip other veggies and merely add a few green onions so this is a side dish. So really, this is very versatile. Here are the requirements to make it sweet and sour soup:

1 part vinegar (use a good one!) to 1 part sweetening (honey is wonderful! Just keep in mind, it is doubley sweet.)

and here is what I did:

4 small organic carrots
1 whole celery
1 large red onion
2 large pastured eggs
6 cups chicken stock + added filtered water
2 cup lentils (sprouted would be best)
3 Tbsp pineapple vinegar
2 Tbsp apple cider vinegar
2 Tbsp honey
lard or coconut oil
1-2 tsp ginger
2 tsp salt
couple swishes wheat-free fermented Tamari sauce

See this post for how to sprout lentils. Sprouting increases bioavailability of many nutrients, including vit. C, and makes them easier to digest. You can also just soak in water and a Tbsp whey for most of the day or overnight.

Simmer lentils along with stock for about 20-30 minutes, until tender. (You could also add the other veggies at this time too, but I wanted some crisp to them.) Chop all veggies and heat skillet with a little of your favorite fat to medium-high heat. Sauté one at a time (unless you have a really big skillet and they all fit!) and add to pot just before they are all the way done. (If you don't want to overcook them, you can transfer cooked veggies to a plate while the lentils finish cooking. Onions and carrots will withstand the most cooking.) Scramble eggs and add to pot.

Add ginger, salt, and Tamari sauce. I also had a little fish sauce on hand as well. Turn off heat and add vinegar and honey. Taste and add more salt if needed, and serve.

Linked up on Monday Mania.

Navy Bean Squash Stew

This is rich, filling, flavorful and so gooood! It requires a little bit of prep, but the pay-off is high. No it doesn't look very attractive in the bowl. I could have thinned it with water more, but I left it gloppy. My husband called it gruel, and then asked for seconds.

1 med. butternut squash
1 lb navy/white beans, soaked, sprouted
1 leek
4 cloves garlic (or more)
4 ribs celery
leftover beef roast (about 1-2 cups cubed)
3 cups beef stock, or several beef bones
2-3 Tbsp stock paste

This is a true crock pot meal - but you don't have to use one, just keep a close eye on your stove.

the night before, soak your beans in water with some baking soda, or soak *without* baking soda a couple days before so you can sprout your beans. The previous day is when you cook your beef roast too and set some aside for this dish.

Drain beans and put them in the pot with beef stock, (or with a couple beef bones and a Tbsp vinegar). Add the stock paste (I had some frozen from chicken stock) and add enough filtered water to cover. They should simmer for about 3 hours.

Peel and chunk your butternut squash. You can do larger cubes if you are tired of chopping, but they will need more time. I ut them into bite-sized peices, and they simmered with the beans for an hour and a half.

Chop onions, garlic, celery, and leeks, add them the last hour of cooking.

Chop your leftover roast into small pieces and add a little before serving, a long with a little red wine vinegar, a couple teaspoons salt, (taste as see) and oregano, thyme, and other seasonings that strike you.

This so so hearty and rich and wonderful on a cold day, even if it does look like gruel.

Taco Salad Soup

Taco style salads are the mainstay of my summers. During cold days, who wants to eat salad?

Why not salad soup?

1/4 lb ground beef, cooked
1 bunch kale or other bitter greens, chopped.
3 tomatoes
1 bunch fresh cilantro, chopped
1 red onion, chopped
4 cloves garlic, finely chopped
several green onions, chopped
a few bell peppers, chopped
4 cups beef stock

Chop all your veggies. I like to do bigbarches in the beginning of te week so I can throw meals together. Sauté red onion in lard on medium heat for a few minutes, then add garlic. Continue cooking until onions turn clear, then add rest of ingredients. Add filtered water if needed to thin, and bring to a simmer. Simmer briefly and season with salt and your organic taco seasoning,(Cumin, paprika, coriander, etc.). Serve with freshly shredded cheddar and sour cream (yogurt!)

Mmm!

And yes, there is lettuces in this soup, it works! Kale, spinach and other hard greens should be cooked slightly anyway before eating, and everything tastes good in a taco.

Salmon and Swiss Chard Soup

 So warm and delicious on a cool fall day.
 
1 lb salmon
3 cups chicken stock (fish stock would be even better)
1 bulb garlic, chopped finely
2 onions, chopped
4 ribs celery

1 tsp dill
1/2 tsp paprika (more to taste)
1 tsp salt
Water to thin

Sauté onion in a little lard or other fat for a few minutes while you chop garlic. Add garlic and continue sautéing for a minute or two. Add stock, celery, and swiss chard. Add filtered water to thin to your liking. Bring to a boil and turn heat to medium. Cook fish in another pan with more lard, breaking into pieces as it cooks. Once fish is almost completely opaque (do not overcook) add to soup. Season and taste.

Topped with fresh havarti cheese Mmm....

Fried Squash Chips

This is an easy recipe. No exact measuring... just a addicting way to eat veggies. I call them chips because my hubby said they tasted like potato chips, only they were squash. Yum!

Pattypan squash seems to work the best as far as flavor, though you could use any summer squash.
Slice it thinly (about 1/4") while skillet is heating on medium/high heat with coconut oil or lard. Use lots of fat. Lay slices in a single layer on the hot pan (they should sizzle when you put them in) and immediately sprinkle with salt and paprika. After a minute or two, flip them over and cook the other side. Once slightly browned and the flesh is turning clear, put onto a ready plate. It's best to let these cool a minute before eating...

You could also make these in the oven by tossing with fat and salt and baking. Probably 400º for 20 minutes or so would do it.

Thickening soups

A little trick I learned recently (and making even more use out of "waste") is to save the mushy stuff leftover from making stock and add it to soups and stews. I just separate the bones (though, if they are soft enough, I blend them up too) and put it all in the processor until it makes a nice paste. It will look pretty gross, don't worry. Add a few big spoonfuls to your soup as it simmers, and it will add flavor, depth, richness, and extra nutrients!

Enjoy the soup weather!

Key Lime Pie (cheesecake!)

This is so simple and delicious. Definitely for those who like limey & tangy. (Which does not include my mom - but does include one of my brothers!)

Crust:
3/4 c pecans
3/4 c almond flour
1 egg
2 T lard
2 tsp honey
1/4 tsp salt
vanilla (opt.)
1/4 tsp nutmeg

Puree pecans in food processor (if almonds are whole, grind those first) then add rest of ingredients. bake at 325º for 15-20 minutes. Allow to cool completely before adding filling.

Filling:
4 c tangy yogurt, strained overnight (Should yield 2 cups cream cheese)
juice from 1&1/2 limes, plus rind for extra limey-ness
1/2 c heavy cream, optional
1/4 tsp vanilla, optional
1/2 c honey
1/4 tsp pure stevia extract powder (or an additional 1/2 c honey)
(You may like it sweeter, I enjoy the tanginess.)

Beat all ingredients aside from cream, taste for your preference. If you want a fluffier result, beat cream with electric mixer until you have firm peaks, and then gently fold into lime mixture. Spread into cooled crust and put in freezer for a few hours until firm.

(Alternatively, you can make the day before and leave in freezer overnight, and just put it in the fridge to soften a couple hours before serving.)

Thanks to GrainFreeFoodie for getting me started on the crust!