Always in the mood for something nutritious, frugal, and comforting, chicken soup sounded to be just what I wanted. However, my kids aren’t always too enthused when soup in on the menu. So, I decided to revamp the meal to be all the same ingredients, but in a hearty stew with biscuits.
I used this recipe for the chicken stew part of the meal. While that was cooking, I was trying to figure out what to do with the butternut squash I had cooked up. I wanted to make pumpkin bread originally, but found I was short on eggs. As I looked at the crust for the pot pie, I thought biscuits would be perfect. Last time I made chicken pot pie, the kids didn’t care for the crust on top. Yet, they LOVE biscuits, slathered in butter and honey. So, here’s the recipe I used for the butternut squash biscuits (using sprouted flour):
Butternut Squash Biscuits for Chicken Pot Pie
Makes about 24 biscuits
- 3 cups sprouted flour
- 3 Tablespoons aluminum free baking powder
- 1.5 teaspoons real salt
- 4 teaspoons sucanat or rapadura
- 7 Tablespoons palm shortening
- 2 1/2 cups butternut squash puree (or any squash or sweet potatoes)
- 1/2 cup cream or whole milk
- Mix all dry ingredients in the mixer, make sure coconut milk powder is sifted and lump free.
- Add squash, milk, and palm shortening, one tablespoon at a time, mixing well after each addition.
- After well combined, scoop dough out on a greased cookie sheet and drop in little balls, just like doing cookies.
- Bake in a preheated oven at 400 degrees for about 12-14 minutes.
We’re enjoying these with real butter and raw honey; with a bowl of chicken stew and a salad. Healthful cooking!
“Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other.”
― John Adams
“We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.” – Declaration of Independence
If we were not endowed with these rights by our Creator, then who gave us these rights? In our godless culture today, this is not a common belief anymore. Man is now the standard and the people in power get to dictate who has what rights. We live in very grievous times.
If we do not want to repeat history from other socialist countries, we must be informed. We need to know what is really going on. “All that is necessary for the triumph of evil is that good men do nothing.” – Edmund Burke
Get informed. We can’t afford to do nothing. Our children’s future is at stake. Would I say watch this movie? Uh, yea. It lays out the times we live in very well; giving historical basis for everything. Check it out.
On my search for a last minute dinner, my mom suggested quiche. It’s been a while since we’ve had that, so I decided to give it a whirl. Thought I used peas, carrots, celery and onion, you could use whatever veggies you have on hand. Some examples are broccoli, , asparagus, spinach, and then throwing in some pretty tomato slices. This recipe is loaded with great protein and healthy fats. If you’re new to eating a traditional foods diet, check out the Weston A Price’s dietary guidelines here. Using this recipe from Eat Nourishing as my basis, here is what I did:
Crustless Vegetable Quiche
- 10 pastured eggs
- 2 cups raw cream
- 1/2 cup arrowroot powder
- 1 teaspoon real salt
- 1 teaspoon aluminum free baking powder
- 1/2 cup real butter, preferably organic
- 3 Tablespoons coconut oil
- 1/2 onion, chopped
- 2 carrots, chopped
- 1-2 cups frozen peas
- 2 celery, chopped
- herbal seasonings to taste
- handful fresh herb(s), chopped – I used parsley
- 2 cups cheese, I used parmesan, asiago, and gouda
- Put butter in 9 x 13 pan and put in the oven while it preheats to 350.
- With the coconut oil, saute all the vegetables until they’re soft.
- Meanwhile, whisk cream, eggs, salt and powders together.
- Take pan out of oven, add sauteed veggies, then the herbs, then the cheese, and pour the egg mixture over the top.
- Blend ingredients with a fork until the eggs are evenly distributed.
- Bake in the preheated oven for about 30-35 minutes.
We’re enjoying this with a fresh green salad, and tropical flavored home-brewed kombucha tonight. Blessings on your family!
Thought I might share some good posts I saw recently:
Why I’m No Homeschool Superstar …. Great post about the real key to successful homeschooling
7 Reasons to eat more fat… I couldn’t agree more!
12 Nutrient-Rich Snack Ideas (Sugar Free)… Some of these are new to me; will definitely have to try them out.
GAPS Diet Myths… Good explanation of the difference between the Paleo diet and the GAPS one. Especially interesting to note the underlying theories between the two as well.
Chapter 19 – A Conversation on Dress... Well put post about modesty with a blog that is going through the Beautiful Girlhood book.
It must be in my genes to just love Minestrone. Back in the day when I ate out just about anywhere, I enjoyed the soup and salad at the Olive Garden. I would always gets Minestrone and the Italian salad. Looking at the ingredients in those dishes from restaurants today, it doesn’t surprise me that I have had so many issues regaining my health.
Today I try to choose wisely if we have to eat out. I pack snacks for the children and myself to avoid stopping anywhere and compromising our health for the sake of convenience. Not only is it more cost effective to bring my own food where ever we may be, but it is also way more nutritious than anything we could get when we’re out. So, it’s a win win. It only takes a bit of preparation and forethought, but not much. Quick grabs for us are fruits, dried fruits, nuts, grain free granola cookies or mixes, raw milk, raw cheese slices, and veggies if they’re sliced and ready to go. Those are just a few ideas. I have come across so many in the real food blog world as well.
Right, well, back to soup…
Nourishing Grain Free Minestrone
serves about 12 people or more
- 1/2 gallon homemade chicken stock
- 1 quart canned tomatoes (NOT from aluminum cans, read why)
- 3-4 cups cooked beans (any mix will do, I used navy and adzuki)
- 2 celery, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 5 garlic cloves, minced or pressed
- 1 bunch greens (I use swiss chard, but any green will do)
- 3/4 zucchini, chopped
- 1 cup quinoa, soak in lemon water for about 15 minutes before using, then rinse well
- 1-2 cups peas (depending on how much you like them), frozen or fresh
- 1-2 cups green beans, chopped
- 2 tablespoons olive oil
- 2 tablespoons of each: fresh basil, fresh parsley
- In a large stock pot, add oil and saute celery, onion, and carrots.
- Add everything else, except the greens. Let come to a boil and then lower to light simmer.
- Let simmer on low for about 30-45 minutes.
- About 10-15 minutes before you’re ready to serve, add the greens. If you don’t have time to add them separate, that’s fine. Just add them with everything else.
- Serve topped with parmesan or romano cheese.
Finish off the meal with a fresh green salad, some fermented beverage of choice, and perhaps even some sourdough bread or sprouted grain crackers. For more great, nourishing meal ideas, check out The Healthy Home Economist on her Monday Mania.
After soaking 3/4 of a gallon of oats during the week, I save about 5 cups worth for a breakfast cake on Sundays. This makes for quick preparation and I can go get dressed and ready for the day while it’s baking. Plus, I do like special breakfasts on the weekends. We have pancakes on Saturday and usually some sort of “coffee” cake on Sundays. This is my revised version of a coffee cake to be a healthy and filling breakfast. Sometimes I add the crumbled toppings, sometimes not. It’s great either way.
Sunday Morning Breakfast Cake
serves enough for 20 people, or 2 breakfasts around here
- 5 cups soaked oats
- 9 pastured eggs
- 2 teaspoons baking soda
- 1 cup coconut oil
- 1 3/4 cup sucanat
- 1 teaspoon real salt
- 2 tablespoons cinnamon
- scant teaspoon of each: allspice, nutmeg, and ginger
- 1/2 teaspoon cloves
- 3/4 cup coconut flour
- 1/4 cup butter, melted
- 1 1/2 cups walnuts or other nuts
- 1/4 cup sucanat
- 2 teaspoons cinnamon
- Fold in 2 cups of frozen berries in the cake batter
- Fold in 1 cup of chopped nuts, coconut shreds, or seeds
- The night before or prior, soak 5 cups of rolled oats with 1 cup buttermilk and enough water to dampen the oats, but not so much that they’re swimming. Mix well and let sit with a towel over at least 12 hours.
- The next day add oats, coconut oil and eggs to the mixer bowl. Mix thoroughly.
- Add the rest of the ingredients and mix until well combined.
- Pour into 9 x 13 (or slightly larger) greased pan and spread the batter around evenly.
- For the topping, melt the butter, add to it chopped nuts, sugar and cinnamon.
- Stir it well and pour as evenly as possible over the top of the cake.
- Bake in a preheated 350 degree oven for about 30-35 minutes.
- It will be done when your knife is mostly clean.
If you like a lighter cake, you can add some cream or coconut milk to the batter to thin it a little. Either way, it’s quite moist. While it’s baking, feel free to finish up your morning routine. Best with a good glass of fresh milk, hot herbal tea, or a good fruit smoothie. Enjoy!
Today we’re having some friends over for a potluck lunch date. Last potluck I brought a big crockpot of minestrone soup. It went a long way, longer then I anticipated. So, today I have decided to follow that up with another big pot, this time of white chicken chili. I soak my beans for at least 12 hours (up to 24) in raw apple cider and water. I then simmer them all day in a crockpot of nourishing, homemade chicken stock. I make lots of different kinds of beans and then bag up the extras to use as “fast food” for the rest of the week or so. This is my convenience way of getting out of using canned beans for meals. For this recipe I used lentil and azduki beans, but you could use any assortment of beans. I also used zucchini and celery, but you could throw in whatever vegetables you have on hand.
White Chicken Veggie Chili
made in a big stock pot to serve a bunch of people
- 6-7 cups cooked beans
- 1/2 gallon chicken stock
- 1-2 cups soured cream, from grass-fed milk
- 1 onion, chopped
- 1 zucchini, chopped
- 2 celery stalks, chopped
- olive oil
- 1 cup cooked brown rice, optional
- 4-5 cloves garlic, minced or pressed
- real salt to taste
- 2 cups cooked chicken, chopped, preferably pastured and organic
- 1 1/2 teaspoon corriander
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- 2 hot peppers, chopped
- Add about 2 tablespoons olive oil (or enough to coat the bottom of your pot) and onions, celery, and zucchini. Saute on a low heat for about 5-8 minutes.
- Add chicken stock and all other ingredients, except the cilantro and cream.
- Bring to gentle simmer and allow to heat through all ingredients, about 30 minutes or so.
- Add cream and fresh cilantro and keep soup on a low setting until ready to serve.
- Remember that the longer spicy foods sit, the hotter they become.
- Enjoy topped with sprouted corn chips, or topped with a bit of soured cream and fresh cilantro.
I did let mine sit on low for about 2-3 hours before serving. This could easily be made in a crockpot and ready by dinner time. Just add all the ingredients together and put it on low for about 8 hours. Enjoy!