Chicken Tortilla Soup

After I took my daughter to Vacation Bible School, the other two and I ran a couple errands, then came home as I tried to clear up the mess I made taking out my cabinet of homsechooling books/supplies to paint Saturday.
While I was doing that, I thought, hmm, I should make supper and soup has been sounding good. I had some chicken broth I'd made after roasting a chicken in the crockpot last week and leftover chicken and carrots, so I threw this together.

Chicken Tortilla Soup

1/2 gallon chicken broth (homemade from free range chickens is best)
leftover chicken and carrots
1 1/2 cups cooked kidney beans (it's important to cook red/kidney beans, as they contain a toxin that has to be cooked out)
1 1/2 cups garbanzo beans
1 can diced green chiles
1 quart diced tomatoes and juice
chopped garlic
optional onions

corn tortillas

Put in crockpot and cook on low all day.
About 15 minutes before serving, thinly cut the tortillas into short strips and put in with soup.

I got the idea for the tomatoes, chiles and tortillas from the $5 Dinner Mom Cookbook, which I highly recommend

Almond Joy Mounds Candies - done healthy!

I thought I had blogged this a long time ago. I took a picture, but apparently, forgot to put it in a post, lol.
So here ya go. As soon as my coconut oil comes in (backordered, darn!), I plan on making some. I should probably get some almonds. I think I will use almond slivers when I make these again.

If you're corn free, make sure you have a corn free Vanilla, I used Flavorganics from Azure Standard. I skipped the almond extract, because I don't have any, and I didn't miss it. Of course, I wouldn't know what I'm missing, since I haven't meade them with it...
I got the recipe from the The Nourishing Gourmet, and she has so many wonderful recipes, do check the site out and see what you can find!

See? Obviously delicious :D

Frittata again

I <3 Frittatas!!
I make one every day. Only 20 minutes to delicious, nutritious breakfast.
You can put whatever you want in them. Lately, I've been putting gluten free toast and crushed garlic in, with salt and pepper. This morning, I added a little bacon grease. Delicious!
The other day, I had an avocado and some tomatoes, so I topped my piece(s) with that, and OH BOY, was it yummy!!

Cream of Mushroom & Steak over Rice

I kind of threw this sauce together, I will work on getting exact measurements for future use, lol.

I heated some coconut oil (because I didn't have any my-kid safe butter substitute, we use Earth Balance sticks), then I added some sorghum flour. I quickly realized that probably wasn't the best idea, as I didn't have all my other ingredients out and ready, and it was browning quickly. Oops. 

You'll need:
cooked and cut up steak or stew meat pieces, salted and peppered (I like to use a lot of pepper on the meat, since my poor hubby can't tolerate onions or much garlic)
optional - sauteed mushrooms, onions, and/or garlic

Butter/Ghee, Butter sub or Coconut oil
sorghum flour (or whatever flour you like to use, it should be a finely ground flour, I didn't use coconut, because I felt it would be too grainy)
Chicken Broth, homemade is best
Plain milk - Coconut (be careful about adding too much coconut milk, I got too much at first and it was very coconutty), rice, or almond
salt & pepper

Heat butter sub, add flour until you have a thick paste.
Slowly add about a cup of milk, whisking away while it blends.
Slowly add chicken broth.
Taste and see if it's right yet. If not, add more of milk or chicken broth, continuing until you have the right flavor and consistency you're going for.
Add meat and veggies.
Serve as soup, over rice or noodles (beef stroganoff like)

This makes a lovely soup or sauce.

Dill & Lemon Salmon & Rice

Yum. I got this from the $5 Dinner Mom Cookbook. I modified it to my kitchen, since it called for poaching the salmon in the microwave, and we don't have one.

1 lb salmon
3 Tbsp lemon juice
rice
veggie, we had organic frozen green beans from costco

Heat 1/2-1 cup water with 3 Tbsp lemon juice and a sprinkle of dill, then add salmon, turning once. Cook until done. Remove from water.
Cook rice before or during poaching. I soak my rice for several hours (24 is best) with a splash of raw apple cider vinegar. Mix with a tad of EVOO and sprinkle dill on top after it's cooked.
Serve with cooked veggie (don't overcook!)