We just came off a quick weekend of travel. The four of us left Colorado on Friday and returned on Sunday. Our trip was for a family wedding. It’s the first time my kids had a chance to meet some of Josh’s family. It was fun but traveling with kids in that short of a time is exhausting for us all. Despite the lack of sleep both Cia and Cash were amazing. Friday night was the rehearsal dinner, we had just under 2 hours from when we arrived at our hotel before we had to leave for dinner. They were overwhelmed by all the people, all the noise, and all the excitement but I have no complaints. Saturday night was the wedding. And Sunday morning was the day after brunch before we left midday on our return. The bottom line is my kids are troopers and overall really well behaved children. I definitely stood as a proud mom gaining lots of confirmation in my parenting abilities :).
Unfortunately Saturday Cia woke up looking a bit ill. I wasn’t quite sure what was going on but her energy was low so we took is slow. During our outing at breakfast she threw up at the table. It was amazingly discrete and I caught it all in napkins. This seemed to do the trick in perking her back up to her usual self. But it was the onset of some sort of scratchy throat dry cough. Then a few hours later Cash came down with a fever which lasted him until Monday morning after we had returned home. He never complained but instead stayed in my arms for most of the trip resting his body. Poor kid. And as for me well I managed to come down with Cia’s dry cough. I guess it was expected with running ourselves down due to our busy schedules. I will say Josh is on the upswing. He managed to get worse right before we left and is finally coming out of it.
All of this crazy sickness brings me to this soup. We are in need of some immune boosting warming foods. Our fridge was pretty empty but I ran to the store Monday morning and bought just what I needed to make a healthy crockpot meal. A simple chicken soup with veggies, quinoa, ginger, and turmeric. Quinoa as it is not your typical grain or pasta. It doesn’t feed any yeast build up or sickness. Ginger and turmeric because of their numerous healing properties. And chicken, well because everyone loves a chicken noodle style soup! Simple and delicious! To say we are sick and tired of being sick and tired is an understatement.
Immune Support Chicken and Quinoa Soup
A perfect soup for when you're feeling run down, fighting off a cold, or just in of a little warm comfort food.
- 1 onion, chopped
- 6 garlic cloves, minced/pressed
- 4 celery stalks, chopped
- 4 carrots, chopped
- 1 zucchini, chopped
- bunch of radish, chopped
- 1 inch piece of turmeric, peeled and grated
- 1 inch piece of ginger, peeled and grated
- 1 cup quinoa, I used a tri blend
- 1 lb chicken thighs, boneless and skinless
- 1 teaspoon Trader Joe's 21 salute seasoning
- 1 quart chicken stock
- Place all prepared ingredients in the crockpot. Stir to combine. The broth should barely cover all the ingredients.
- Cook on low 6 hours.
- Lightly shred chicken with 2 forks pulling apart the thighs.
- Serve warm and enjoy!
Soup are versatile. Feel free to use whatever vegetables you desire!
This was a killer soup! It has all the right flavors for a white chili with the addition of a few extra veggies. In other words a nutritionally complete one pot meal. My ideal! And since we don’t eat many beans these days the easy substitution is hominy. This chili was not only a success for Josh and I but the kids happily ate it too. Serious winning going on over here!!
White Turkey Chili (beanless)
A beanless white chili filled with veggies, hominy, ground turkey, plenty of flavor, and lots of love!
- 1.5 lbs ground turkey
- 12 oz baby zucchini, chopped
- 2 chayote, peeled/deseeded and chopped
- 3 garlic cloves, minced/pressed
- 1 onion, chopped
- 1/2 lime, juiced
- 4 oz can green chilies
- 30 oz can hominy
- 1 quart chicken stock
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- tortilla chips
- lime wedges
- cilantro leaves
- In a large skillet brown the ground turkey in a bit of oil over medium high heat. As it's cooking sprinkle in a bit of each of the seasonings (oregano, cumin, and smoked paprika). I didn't measure but I probably used about 1/4 teaspoon of each. Season with s&p. Once cooked through place in crockpot.
- To the crockpot add the zucchini, chayote, garlic, onion, lime juice, green chilies, hominy (drain and rinsed), oregano, cumin, and smoked paprika. Season generously with s&p. Stir to combine and add the quart of chicken stock. It should just cover all the ingredients.
- Cook on low for 8 hours.
- Serve with chopped avocado, limes wedges, tortilla chips, and cilantro leaves.
Life has been full lately. Our family has lots of exciting things on the horizon which has kept me pretty busy all day every day. Yes there are days I feel overwhelmed but for the most part I am loving my active schedule! Unfortunately cooking always seems to take the back burner when my life is a bit crazy, but one of my solutions is to rely on my crockpot. It’s awesome to not have to stand in the kitchen cooking after a long day. Plus it keeps me on track eating healthy foods while minimizing takeout!
Lamb shanks, fresh veggies, rosemary, and a bit of red wine make this a light but comforting dish!
- 2 small leeks
- 6 garlic cloves
- 12 oz baby zucchini
- 1 large fennel bulb
- 4 celery stalks
- 3 carrot sticks
- large handful of baby potatoes
- 3 sprigs fresh rosemary
- 2 lbs lamb shanks
- 1/4 cup tomato paste
- 1/4 cup red wine
- 1 quart chicken stock
- 1 quart vegetables stock
- pecorino romano, to serve
- Prepare vegetables. Slice leeks in half lengthwise and wash out any dirt. Slice white part into thin half moons and place in the crockpot. Mince the garlic, chop the zucchini, remove the core and chop the fennel, chop the celery, and chop the carrots. Add them all to the crockpot. Place in the baby potatoes whole.
- Strip the rosemary leaves off the stems and mince. I had about 2 tablespoons. Stir vegetables to mix.
- Place the lamb shanks in between the vegetables. Add the tomato paste and red wine. Season generously with s&p.
- Add the quart of chicken stock and slowly pour in the vegetable stock until ingredients are just covered. I used about 2 1/2 cups vegetable stock.
- Cook on low for 8 hours.
- Serve with fresh grated pecorino romano. Lots of it!
You can always serve this over a bed of rice or quinoa but I was plenty happy with it as is.
Feel free to change out the vegetables to what you prefer… parsnips, turnips, radish, green beans, butternut squash, etc…
My actual soup full of fresh grated pecorino romano…
I love a good white pozole. The perfect combination of flavors in a soup! One of my favorite Mexican dishes to order when I know it’s not spicy. Most Mexican soups contain a good bit of heat and we all know I’m a bit off a spice wuss. What can I say? My mouth cannot handle the heat! So here I decided to create my own version with the full guarantee to be not spicy.. I made a roasted tomatillo sauce to use as the base along with some homemade chicken bone broth. Perfect flavors for the broth. To this I added hominy, chicken thighs, garlic, cilantro, and lime juice.. and let it cook away in the crockpot. Delicious and easy!
Since there isn’t a whole lot going on in the soup I went for it with the toppings. We all know toppings add much excitement to any dish. I used radish, jicama, cilantro, avocado, and pork belly! I’ve never made pork belly before and figured this was the perfect dish to try it out. Josh loves pork belly tacos so it’s been in the back of my mind to buy some and attempt my luck. It turned out pretty delicious. I wasn’t exactly sure what I was doing but after roasting it for a few hours and crisping it up a bit more in a skillet it was crispy and tender. This soup was a huge hit for all of us. The kids ate plenty and I made a large enough batch for us to enjoy for dinner twice!
My take on pozole.. fresh roasted tomatillo salsa and homemade chicken bone broth as the base, cooked with hominy and chicken thighs. Served topped with cilantro, jicama, avocado, and roasted pork belly! YES!!
- 2 lbs tomatillos, halved
- 1 large white onion, roughly chopped into large pieces
- 1 bunch of cilantro
- 25 oz can hominy, drained and rinsed
- 1 1/2 lbs chicken thighs
- 4 large cloves garlic, minced
- 1 small lime, juiced
- 1 quart chicken broth
- radish, thinly sliced
- jicama, diced small
- avocado, chopped
- cilantro leaves
- 1 lb pork belly, roasted* (an optional addition)
- Make the roasted tomatillo sauce.. heat oven to 425. Place the prepared tomatillos and onion in a lightly greased large pyrex dish. Roast for about 20 minutes until tomatillos have started to break down. Broil for a few more to get a bit of a char on the tomatillos and onion. Once lightly cooled place in a blender (pan juices too!) with half the bunch of cilantro leaves. Pulse until a sauce is formed. Place in crockpot.
- Then to the crockpot add the hominy, chicken thighs, minced garlic, juice of 1 lime, and chicken broth. Season generously with s&p. Cook on low for 6 hours.
- Serve topped with radish, jicama, avocado, cilantro, and pork belly.
I chose to make the sauce the night before to have a quick throw together in the crockpot the next day. Worked out perfect! If you'd like to add some heat roast a fresh jalapeño pepper with the tomatillos and onion.
* I've never made pork belly before and decided to try something new. I didn't follow an exact recipe but the general idea is to lightly score the skin and generously season with salt. Place in a pyrex dish, skin side up, and add 1/2" of water. Roast in a 325 degree oven for 2 hours. Remove from oven and panfry in a skillet over medium high heat to crisp up the edges.
I know I know when you read the work chili you automatically think beans. But stay with me here.. Lately I’ve gained a lot of inspiration for my cooking from the paleo world. Even though I’m not paleo I resonate with a lot of the recipes I see. Most are simple (major plus) and follow the same clean eating protocol I’m drawn too. No processed foods, limited sugar, lots of vegetables, and animal protein. I follow plenty of food pages on Instagram and love to read recipes in magazines. It seems beanless chili is trending right now. I’ve come across a handful of recipes and each time I think to create my own recipe. So I finally decided to try it out. And damn was this delicious. I dare say you might not even miss the beans. We surely didn’t!!!
Don't get all wrapped up on the word beanless. Instead embrace trying something new. I bet you'll be surprised by how delicious this recipe is!
- 1 butternut squash, peeled/deseeded and chopped into 1” pieces
- 2 medium sweet potatoes, peeled and chopped into 1” pieces
- 2 medium zucchini, chopped
- 3 celery, diced small
- 1 onion, diced small
- 4 garlic cloves, minced/pressed
- 26 oz carton fire roasted san marzano tomatoes
- 1 tbsp smoked paprika
- 1 tbsp mild chili powder
- 1 tsp fish sauce*
- 1 lb ground beef
- 2 oz prosciutto, chopped
- 1 tbsp ghee or bacon grease
- cilantro, to serve
- jicama, chopped to serve
- Place prepared squash, sweet potatoes, zucchini, celery, onion, garlic, fire roasted tomatoes, smoked paprika, chili powder, and fish sauce in crockpot.
- In a large skillet heat up the ghee or bacon grease. Add ground beef and brown.
- Once browned add to crockpot along with chopped prosciutto. Season generously with s&p and stir to combine.
- Cook on low for 6 hours.
- Serve with cilantro leaves and jicama. (I forgot to add the jicama in until after the pictures were taken)
* I cannot take credit for this ingredient. I read about adding fish sauce to chili in a cooking magazine and then came across it again in a blog so I figured it was worth the try! And don’t worry your chili will not taste like fish sauce!!