Rumbi Island Grill Tortilla Soup

A lady in our ward brought this soup over to me right after I had Brigham.  It was so good I had to get the recipe from her.

3 boneless skinless chicken breast halves (I used the meat from a rotisserie chicken from Costco)
8 cups chicken broth
1 cup carrot, diced very thin
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped
1 tablespoon garlic clove, minced

1 can black beans
1 cup chopped tomato (I used a can of diced)
1 cup coconut milk
1 teaspoon hot pepper sauce (tabasco?)
1 cup mozzarella cheese, shredded
Tortilla chips
2 limes, cut into wedges
salt

Directions:


1. Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.

2. In a large pot, combine the chicken, stock, black beans, and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.

3. Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.

I ended up just squeezing a whole lime worth of juice into the big pot of soup.  I don't know why it is served with mozzarella cheese because it because very gooey and clumpy and hard to mix in.  This soup is really tasty though and the fresh ginger makes all the difference! Oh and I through in some spinach because I had some and I thought the soup could use some green!

Sausage Soup

This recipe is based on this from allrecipes.com

INGREDIENTS:

6 (4 ounce) links sweet Italian sausage ( I can only find a pack of 5 big sausages which I then use 3 of and have to pull the gross casing of off so I can break it up to cook it)
1 green bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1 can diced tomatoes with liquid
1/2 tsp dried parsley
2 teaspoons dried basil
8 cups chicken broth
1/2 package gluten free orzo (I dont even know if that exists so I just broke up GF spaghetti into little pieces.  You could even omit the pasta altogether.)
1 (10 ounce) package chopped frozen  spinach, thawed and squeezed dry ( I used 3 cups fresh)
freshly grated Parmesan cheese to taste

DIRECTIONS:
1. Place the sausage in a large pot over medium heat, and cook until evenly brown. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
2. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

Green Chili Stew

Green Chili Stew

(with minor changes as usual)

INGREDIENTS:

1 tablespoon olive oil
2 pounds cubed beef stew meat (I used one and it was plenty)
1 onion, chopped
1 (10 ounce) can diced tomatoes with
green chile peppers (aka Rotel)
1 1/2 cups beef broth (I used 3 cups)
1 (4 ounce) can chopped green chile
peppers
1 teaspoon garlic salt (I think I just added a clove of minced garlic instead)
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed

2 cups frozen corn

DIRECTIONS:
1. In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
2. Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender. Then add in the corn and simmer for 5 more minutes.  

So yummy and has a little kick from the Rotel.

Kale and White Bean Soup

I used to be afraid of kale.  After the kale chip incident last summer I have shied away from this super food.  I just didn't know how to hone its super power! Well now I know! Chop it up and throw it in a soup! This recipe originates from here. 

2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2 tablespoons chopped fresh rosemary (I used a teaspoon of dried)

6-8 cups chicken stock or broth
1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice

(I also diced up a couple red potatoes and threw them in to make the soup for further.  When I make this again, I will probably cook up some sweet italian sausage and throw that in.)


Heat the oil in a large pot over medium-high heat.
Add the garlic, celery, onion, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, kale, rosemary, chicken broth, and Parmesan rind (if using). Cover and bring to a boil.
Reduce heat and simmer for 15 minutes.
Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving.

Beef and Butternut Stew

It is soup season here on the blog!!  Here's one more since I know you're in the mood for more soup tonight.  This recipe came from from Mickey Trescott's Autoimmune Paleo cookbook (with minor adaptations).  I must say I LOVE everything out of her cookbook and would recommend it to anyone trying to eat a whole food diet!  This stew is so yummy I usually don't have as much left over as I think I should.  Something about the pear with the squash and cinnamon is just a really fun flavor combination.  This soup also freezes well if you like to make things ahead.  Enjoy!

1 tablespoon coconut oil
2-3 pounds cubed stew meat
1 onion, chopped
5 cloves of garlic, minced
2 inch piece of ginger, peeled and minced
2 cups bone broth (you can use beef broth if you don't make your own bone broth)
1 butternut squash, peeled and cubed
2 pears, cubed
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
2 pears, chopped
1 tablespoon fresh thyme for garnish

Heat the oil in a large pot on medium high heat and brown the meat on all sides.  Remove the meat from the pot and set aside.  Turn the heat down to medium.
Add the onion and cook for a few minutes until they begin to soften.  Add the ginger and garlic and cook another couple of minutes, stirring to ensure they don't burn.  Add the bone broth or stock and the browned meat back to the pot, and bring to a simmer.  Cover and cook for 15 minutes, making sure the pot simmers gently.
Add the squash, cinnamon and sea salt, and simmer another 15 minutes.  Add the pears and simmer a few more minutes until the meat and squash are both tender (this depends on how big your squash chunks are.  Keep an eye on it so you don't over cook them and turn them to mush).
Serve garnished with the fresh thyme.

Cheeseburger Soup

Another soup recipe! I just can't get enough soup! This one comes from the Wheat Belly Cookbook. (My changes)

4 cups chicken broth, separated
1/2 head cauliflower, cut into florets (I used a whole one because why not)
1 tablespoon butter or coconut oil
1 onion, chopped
(I think I added a diced green bell pepper and was glad that I did)
1/2 pound ground beef (I used a pound of ground turkey)
1 tablespoon minced fresh parsley ( I used a teaspoon of dried)
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 tablespoon coconut flour ( I used corn starch as a thickener so Taylor would eat it)
1/2 cup shredded sharp Cheddar cheese (so not enough.  go a cup or go home)

In a large saucepan, combine the 3 3/4 cups broth and cauliflower.  Cover and bring to boil over high heat.  Reduce the heat to medium low.  Cook for 15 to 20 minutes or until cauliflower is super fork tender.

Meanwhile, in a medium skillet over medium-high heat, heat the butter or oil.  Cook the onion and beef until no longer pink.  Drain the grease.  Stir in the parsley, paprika, salt, and pepper.  Remove from heat and set aside.

Puree the cauliflower and broth with a immersion blender (or normal blender).  In a small bowl, whisk together remaining 1/4 cup broth and coconut flour until smooth.  (I just used a little bit of cold water and cornstarch) Gradually add to the cauliflower mixture and cook, whisking constantly, over medium heat for 3 minutes, or until slightly thickened.  Whisk in the cheese just until it melts.  Remove the pan from the heat and stir in the reserved beef mixture.

Taylor and I really enjoyed this soup and it was pretty quick and easy to make!

Stuffed Pepper Soup

Now that it's October and there is a chill in the air, it is full on soup season! I found this stuffed pepper soup recipe on sixsistersstuff.com while searching for good soup recipes.  Their recipe is very easy and straightforward, but of course I wanted to make things harder for myself, so I made some alterations to fit what I had and my tastes. Here is my version:

1 lbs lean ground turkey

1 onion, diced

Pot shot because I forgot to take a picture until we had already eaten

4 cups chicken stock

2 cups beef broth
2 tomatoes, diced

2 green bell peppers, chopped
2 cloves garlic, minced

1 half head of cabbage, diced
1/4 cup brown sugar
1 teaspoons salt
1 teaspoon pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

dash of onion powder

dash of garlic powder

1 tablespoon tomato paste
1 tablespoon Worcestershire sauce

2 cups cooked rice

Brown the turkey in a large stock pot with the onions.  Cook until no longer pink.  Drain the grease.  Add everything else but the cooked rice.  Bring to a boil.  Cover and reduce heat to low and simmer for 30 minutes.  Stir in rice before serving.  Top with shredded mozzarella cheese.  

I wasn't really sure how this would turn out and was afraid it would taste very bell peppery, but it was actually way delicious! Lots of flavor and texture without anything overpowering anything else.  Definitely a keeper!

Corn Potato Chowder with Smoked Sausage

Not the best picture because as soon as I made it I started wolfing it down and then was oh crap I need a picture so I stopped mid bite to take this picture so excuse the drips and tiny cut up pieces of sausage. Anyways...

This recipe is one I developed when Taylor and I were living in Provo.  I think the original is from allrecipes.com but I changed it some and made it to my liking and have modified it to be thickened with corn starch instead of flour, so here it is:

1 package smoked sausage (I call it u-bend sausage), cut into 1/2 inch pieces

1 medium onion, chopped

1/4 cup butter

2 cloves garlic, minced 

4 tablespoons corn starch

3/4-1teaspoon of creole seasoning (I use Tony Chachere's) to taste

1/4 teaspoon black pepper

4 cups milk

2 cups cubed potatoes, cooked and drained

2 cups of frozen corn

Shredded cheese for topping

You'll want to start with peeling and boiling your potatoes if you don't have some already cooked. 

Melt the butter in a big pot. Add onion and garlic (I also threw in a diced bell pepper because I had one and it was a yummy addition). Sauté until onion is tender.  

Mix the cornstarch with the mix until it is dissolved and then add the milk to the pot.  Add the creole seasoning and pepper and cook until thickened.  ( if having all milk makes it too rich for you, you can sub a couple of the cups of milk for chicken broth.  I think I added an extra cup of chicken broth in addition to the 4 cups of milk just to make it go a little further so I could have leftovers for lunch all week.) 

Add the corn and potatoes and sausage.  Bring to boil then cover and simmer for ten minutes.  Stirring occasionally.  I like to break up some of the potato chunks as I stir so the pieces aren't so big and the potatoes get all incorporated into the creamy soup. 

Top with cheese. 

I love this chowder because its hearty and perfect for fall and winter and I love anything with u-bend sausage. :)

Paleo Chili

I know, I know... It's summer, but this paleo chili is awesome. Also, it makes a lot, so you will have more time to play outside instead of being stuck cooking. I got this recipe from Everyday Paleo, but I've added more veggies! I also occasionally use ground turkey instead of beef to make it leaner. Change it up however you would like, but it will be delicious and flavorful no matter what!

2 lbs ground beef

1 lb mild or spicy Italian sausage

7-10 celery stalks diced

6 carrots diced

6 zucchini (I'm no chef...just cut 'em up somehow)

4 yellow squash (cut up)

1 white onion diced

6 cloves garlic crushed

4 tbs olive oil (I use less usually)

1 16 oz can of diced tomatoes with juice

16 oz of chicken broth (I usually use more so the vegetables cook. It should be soupy)

Salt to taste

2 tbsp dried oregano

2 tbsp dried basil

1tbs cumin

3-4 tbsp chili powder

1 tsp cayenne pepper (more if you like it spicy)

Use a giant pot...this makes a lot. Sauté carrots, celery, and garlic in olive oil. Add meat and brown. Add the rest of the veggies. Add all spices. Then add chicken broth and diced tomatoes. Simmer for 35 mins or until the veggies are cooked. 

Creamy Vegetable Soup

Don't let the color or baby-food like consistency of this one put you off!  It really is quite delicious, and we always feel so healthy after eating it. Plus it's a great way to use up a bunch of veggies!  Disclaimer:  I don't really measure the quantity of the veggies I add, so it always comes out a slightly different color depending on what's in it!

1 tablespoon olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
16 ounces baby carrots, chopped
2 cups broccoli, chopped
4 celery stalks, chopped
14 ounces chicken broth
1/4 teaspoon salt
1 teaspoon coarsely ground pepper
3 cups water
3 medium potatoes, peeled and chopped
1/2 cup half and half (or heavy cream, or evaporated milk, or even just whole milk if that's what you have!)

Heat oil in a large stock pot over medium heat.  Add onion and garlic and cook until tender.

Add carrots, celery, broccoli, chicken broth, salt, pepper and three cups water.  Bring to a boil.  Reduce heat to low, cover, and simmer 15 minutes.  Add potatoes and simmer 30 minutes or until vegetables are tender.  *You can really control your simmering time depending on the size of your chopped veggies.  If I'm short on time I'll chop everything pretty small and it cooks up much quicker!

Blend the soup until smooth using an immersion blender.  You can also use a normal blender, but I really recommend the immersion blender!  Stir in the half and half, until heated through, and serve!

This soup is great served with some kind of gluten free biscuit for dipping!

Bone Broth

One of the best things I have started to do since going gluten free is making my own bone broth.  It is so easy.  Once you get used to using this delicious homemade stock, it is hard to use anything else.  I just save the carcass from chickens I cook, or from rotisserie chickens we get from Costco or Sam's Club.  I also used my leftover turkey carcass from Thanksgiving and Christmas.  My sister, Jenette, and daughter, Natalie, buy beef marrow bones from a butcher or rancher and use those as well.  Just throw the bones in a stock pot with water, onion, carrots and celery.  Cook on low--all day!  At the end of the day, strain the liquid off and freeze in containers, or store in the fridge to be used.  Some in our family drink a cup of broth each day and swear by its health benefits.  I love using it in soups and any recipes that call for chicken stock. 

Ham and Bean Soup

I love love LOVE ham and bean soup.  I always get excited to make a ham because it can make sooo many yummy leftovers... ham and eggs, ham fried rice, ham sandwiches, (well... I guess not anymore) and this lovely soup. I first found this recipe on allrecipes.com but I can't find it there anymore... luckily I printed it out when I first found it! A made a couple of small changes.  Here it is:

Ham and Bean Soup

2 medium carrots, sliced
2 celery ribs, chopped
1 onion chopped
2 tablespoons butter
1-2 cloves minced garlic
4 cans great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/4 teaspoon black pepper
1 bay leaf

In a large saucepan, saute the carrots, celery, and onion in butter until tender.  Add garlic and saute for a few minutes.  Stir in the remaining ingredients and bring to a boil.  Cover and turn down the heat to a simmer and simmer for 20 minutes.  Eat it up.

If you have a ham bone, toss it in and let it simmer with everybody else in the pot.
I could eat this everyday. Seriously.

Chicken Tortilla Soup

Tortilla soup is something that I love, but was not sure my 3-year old would eat.  I shouldn't have worried.  Both times I've made this simple recipe from Wheat Belly she has eaten her entire bowl full and loved it!  I served it with jicama sticks this last time and you should see how many of those she can eat as well!

4 cups low-sodium chicken broth
1/4 cup extra virgin olive oil
1 pound boneless, skinless, chicken breasts, cut into 1/2-inch chunks
2-3 garlic cloves, minced
1 large Spanish onion, finely chopped
1 red bell pepper, finely chopped
2 tomatoes, finely chopped
3-4 jalapenos, seeded and finely chopped (or less depending on your taste)
salt and pepper
2 avocados
1 cup shredded Monterey Jack or Cheddar cheese
1/2 cup chopped fresh cilantro
4 tablespoons sour cream

Bring the broth to a boil in a large saucepan over medium heat; keep warm.  Meanwhile, heat the oil in a large skillet over medium heat.  Add the chicken and garlic and cook until the chicken is nicely browned, 5-6 minutes.

Add the cooked chicken, onion, bell pepper, tomatoes, and jalapenos to the stock.  Return the broth to a boil.  Reduce to a simmer, cover, and cook for 30 minutes.  Add salt and pepper to taste.

Ladle the soup into shallow bowls.  Top each bowl with avocado, cheese, cilantro, and sour cream.

My Take:  Love this recipe!  Couple things I do different though.  Since I keep a bag of frozen chicken tenderloins on hand I prep them like this:

Place the the frozen tenderloins on a foil lined baking sheet.  Drizzle with olive oil (I give them a good rub to make sure they get a light coating) and sprinkle with garlic salt and pepper.  Broil in the oven for 7 minutes.  Turn them over, sprinkle the other side with garlic salt and pepper and broil another 7 minutes.  You are now ready to dice them up and add to the soup (or anything else that calls for cubed chicken for that matter!)

I also added hardly any jalapeno, since Joey and Jenna can't handle anything too spicy.  I keep my bowl free of sour cream, but don't skimp on the avocado, cheese, and cilantro - they really make this soup outstanding!

Ham and Lentil Soup

So what do you do when you have a ton of left-over ham, and you've already made ham and eggs and ham fried rice?  You start searching the internet!  As a result I found this keeper on All Recipes.  It's supposed to be made in a slow cooker, but since none of the ingredients take very long to cook I just make it in a pot on the stove.  Then I have soup within an hour instead soup in 11 hours.  Very convenient since I'm not always the best at planning ahead!

Ham and Lentil Soup

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion (I use 1/2-3/4 cup)
2 cloves garlic, minced
1 1/2 cups diced cooked ham
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic, and ham.  Season with basil, thyme, oregano, the bay leaf and pepper.  Stir in the chicken broth, water, and tomato sauce.  Cover and cook on low for 11 hours.  Discard the bay leaf before serving. 

**OR**

Throw everything in a pot on the stove, bring to a boil, then cover and reduce the heat and simmer on low until the vegetables and lentils are tender and you are ready to eat!

Black Bean, Corn, and Turkey Chili and Cilantro Salmon

This week I was searching the web for some recipes including ingredients I had in the fridge from the last time I went to the grocery store, namely ground turkey and a bunch of cilantro.  I found two awesome recipes and am happy to be sharing them with you!

The first is  Black Bean, Corn, and Turkey Chili from allrecipes.com

1 tablespoon vegetable oil
1 pound ground turkey
1 large onion chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
1 cup salsa
1 tablespoon sugar
1 can black beans, drained and rinsed
1 can whole kernel corn, drained

1. Heat the oil in a 4-quart saucepan over medium-high heat.  Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder.  Cook until turkey is well browned, stirring frequently to break of meat.

2. Add the broth, salsa, sugar, beans and corn in to the saucepan.  Heat to a boil.  Reduce the heat to low.
3. Cover and cook for 30 minutes.  Stir the chili occasionally while cooking.

It turned out sooo delicious.  The only thing I did differently was add a little less chili powder because I knew it would be too hot for me with 2 full tablespoons of chili powder.  Even with a little less, it was still a bit spicy, which Taylor enjoyed.  I served it with lots of shredded cheddar cheese and sour cream.  We loved it! I made coconut flour cornbread muffins to go with it but they were just alright.  They'e got nothin' on read southern style cornbread.  Taylor said they tasted like a coconut sponge haha

The second delicious recipe I tried this week was Grilled Cilantro Salmon.

It was really easy and took no time at all to make.  The original recipe says to grill it on an outdoor grill but since I don't have one, I baked it the way I always do when I make salmon.

1 bunch cilantro leaves chopped
2 gloves garlic, chopped
2 cups honey
juice from 1 lime (I used lime juice b/c I have no limes)
4 salmon steaks
salt and pepper to taste


1. Preheat oven to 425.

2. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.

3. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.

4. Seal up in individual foil packets and place on a baking sheet. Bake for 15 minutes.Voila! perfectly cooked and juicy salmon. I served it over a bed of rice. It was delish, with not too strong of a cilantro flavor. I actually only used about a cup and a half of honey because other reviewers said the honey taste was overpowering. I will def make this again!

It was a good gluten free cooking week (nevermind the outrageous gluten binge at a Duke Med party where I consumed 3 red velvet cupcakes, 2 chicken bacon ranch wraps, a pistachio biscotti, a coconut macaroon and then had an oreo mint milkshake chaser. It was soooo worth it.) :)

Purple Carrot Soup

Purple Carrot Soup, Coconut Flour Cheddar Drop Biscuits, and  fresh Lemonade

So this past week in my Bountiful Basket I got a couple of purple carrots.  I don't know about you, but before they landed in my kitchen, I had no idea they even existed.  Naturally, I went to the web to help me figure out what to do with them.  Turns out you can use them for anything you would do with regular orange carrots, but I wanted to do something special with them since I've never seen them before!  Thus I found a recipe for Purple Carrot Soup courtesy of The Indolent Cook.

Purple Carrot Soup (makes 2 entree-sized serves)

1 tablespoon olive oil
2 medium French shallots
1 small clove garlic, finely chopped
1 cm fresh ginger, finely chopped
1/2 tablespoon fresh chopped rosemary leaves
1/4 teaspoon ground coriander seed
1 very large purple carrot
1 medium potato
1/2 cup water
2 cups vegetable stock
salt, black pepper, and balsamic vinegar to taste

- Heat up the olive oil in a saucepan and fry the shallots until they brown at the edges. Add in the garlic, ginger, rosemary and and ground coriander seed and fry until fragrant.
- Add carrot and potato pieces. Pour in the water and vegetable stock, bring to boil, then simmer, partially covered, for 30 minutes.
- Let it cool for 10 minutes and then puree in a blender in small batches. You may blend all of the mixture for a smooth soup or half of it for a semi-chunky soup.
- Return the soup mixture to the pot and continue to simmer for another 10 minutes.
- Season with salt, black pepper, and a drizzle of balsamic vinegar to taste.

*This makes a light, yet still deliciously comforting soup. For a rich, creamy, non-vegan version, add cream to the soup at the step where the pureed soup is returned to the pot. Or you can still keep it vegan, and use coconut cream instead. Either way, the soup should turn a pretty pastel purple, and taste quite luxurious!


My Notes:  I didn't have any French shallots on hand so just used 1/2 of a small onion.  Couldn't find any coriander seed either (seriously, must be the only spice I don't have!) so I just didn't use it.  I used a couple of purple carrots, two small potatoes, and chicken stock instead of vegetable.  I opted not to add cream as the soup was plenty creamy on its own.  Also only added balsamic to my dish - my husband and daughter don't love it the way I do.  As a note, the soup didn't need it.  It turned out delicious!   The fresh ginger and rosemary flavors were YUM!  Will definitely be making this again, with any color carrots I can find!

My Bountiful Basket also came with a plentiful supply of lemons, so what was I supposed to do besides make a pitcher of fresh lemonade?

Lemonade

6 lemons
6 cups cold water
1 cup sugar

-Juice the lemons to make approximately 1 cup of lemon juice (I got slightly more, which is good because I like a strong head-banging lemonade!).  In a pitcher combine the lemon juice, sugar, and water (I strained my lemon juice as I added it to catch any seeds/pulp).  Serve chilled, over ice garnished with fresh lemon slices.  Enjoy!

Finally, in my world no soup is complete without some kind of biscuit side dish.  I opted to try a recipe for coconut flour biscuits that Jessica found, and they did the trick!  Thanks to the Heavenly Homemakers for this one.


Coconut Flour Cheddar Drop Biscuits

¼ cup coconut oil or butter, melted
1/3 cup sifted coconut flour
4 eggs
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon baking powder
½ cup sharp cheddar cheese, shredded

Blend together eggs, coconut oil or butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 400 degrees for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.

This recipe makes about 10 biscuits.

My Notes:  I used coconut oil, and did add more cheese.  Also, I don't sift flour regardless of the recipe.  Sorry, just lazy.  They turned out awesome, although my 3 year old preferred them dipped in ketchup.  Oh well, to each his own.  Will definitely make again!