iloveartichokes Posted July 17, 2012 Share Posted July 17, 2012 Day 0, food prep...chicken veggie soup "singles", beets, chicken, cauliflower, cabbage, spaghetti squash, ground beef, berries Day 1, Meal 1...turmeric/garlic/ginger ground beef, garlic/ghee spaghetti squash, beets, berries Day 1, Meal 2...chicken stew "single", Moroccan mint green tea Day 1, Meal 3...pecan-crusted salmon, garam masala/ghee riced cauliflower, beets Day 2, Meal 1...leftover pecan-crusted salmon, garam masala/ghee spaghetti squash, beets, berries Day 2, Meal 2...funny thing, I was really busy and hungry today, and ate everything before I remembered to take a picture! It was chicken, beets, pistachios, a pear, and Moroccan mint green tea Link to comment Share on other sites More sharing options...
Ann Posted July 17, 2012 Share Posted July 17, 2012 I LOVE your idea for making "singles" of soup in canning jars! And eating it right out of the jar - brilliant! Can you share your recipe? Link to comment Share on other sites More sharing options...
Snicci Posted July 17, 2012 Share Posted July 17, 2012 Yes, please share your soup recipe! I have a bunch of stock left over from crockpot chicken & veggie meals that I want to use to make soup next week! Link to comment Share on other sites More sharing options...
Jennyebn Posted July 17, 2012 Share Posted July 17, 2012 beautiful!! Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 17, 2012 Author Share Posted July 17, 2012 Thanks! You can freeze these jars, too (not all canning jars can go in the freezer, these are wide mouth, pint size, and are freezer safe..just leave an inch or two space at the top for expansion). My soup recipe is in my head, not really written down, but I will type it out for you. It is highly variable depending on what I have on hand In a big pot saute in ghee or coconut oil or olive oil - garlic (by itself for a minute so it can brown), onions, carrots, bell peppers. When the veggies are aromatic and softened add raw chicken thighs (bone-in is best), 4-8 cups broth (homemade broth makes a HUGE difference!), some fresh herbs like rosemary, thyme, oregano, any spices you feel like (I always end up adding some cumin because it's my fav), salt and pepper, and a bay leaf or two. Splash in some white wine vinegar and/or lemon juice. Another good thing to add (if you like lemon) is a bit of fresh lemon zest...really livens it up. Let the chicken cook through (about 20-30 min). Take the cooked chicken out and let it cool on a cutting board until you can handle it. Shred it apart with a fork or your hands (hands are easier). Add the chicken back to the pot. I sometimes cook extra chicken and save some for chicken salads. Cooking it in all those flavors makes it really good and moist. I also like to add zucchini, yellow squash, green beans, kale, or whatever veggie I have and let it cook in the liquid. Sorry this isn't in standard recipe format. Hope it helps anyway! Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 17, 2012 Author Share Posted July 17, 2012 As far as heat goes...I should've written this in the recipe. I just keep it at a very slow simmer the whole time. You don't want a raging boil...it's bad for the broth. Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 17, 2012 Author Share Posted July 17, 2012 One more thing...my no-longer-secret ingredient....fresh grated nutmeg Link to comment Share on other sites More sharing options...
Snicci Posted July 17, 2012 Share Posted July 17, 2012 Thank you!!!!! Link to comment Share on other sites More sharing options...
Ann Posted July 17, 2012 Share Posted July 17, 2012 Thanks!! I know what my weekend project is! Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 17, 2012 Author Share Posted July 17, 2012 Thank you for the all comments! Day 2 has not been easy on me...my sugar dragon has been relentless today, but I am fighting back. Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 18, 2012 Author Share Posted July 18, 2012 Day 2, Meal 3...mocha steak (recipe from ISWF...so amazingly delicious, but would use less salt next time), cinnamon/ghee roasted carrots, garlic/ghee roasted cabbage, berries with coconut milk Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 18, 2012 Author Share Posted July 18, 2012 Day 3, Meal 1...tuna guacamole, beets, pistachios Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 18, 2012 Author Share Posted July 18, 2012 Day 3, Meal 2...chicken veggie soup "single", pistachios, berries, Moroccan mint green tea Link to comment Share on other sites More sharing options...
habitualpurpose Posted July 18, 2012 Share Posted July 18, 2012 Love the photo log!! Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 18, 2012 Author Share Posted July 18, 2012 Thanks, Nina Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 19, 2012 Author Share Posted July 19, 2012 Day 3, Meal 3...spagetti squash and marinara w/ ground beef, cauliflower w/ garlic/thyme/ghee, berries Link to comment Share on other sites More sharing options...
Emily Posted July 19, 2012 Share Posted July 19, 2012 Your food looks wonderful! Nice job! Can you say more about which or why some canning jars can go in the freezer and some can't? I'm just beginning to get into canning. Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 19, 2012 Author Share Posted July 19, 2012 Thanks, Emily! What I've heard/read about the jars...the ones that have a shoulder are no good for the freezer because when the liquid inside expands it wants to expand straight up, so if there's a shoulder in the way it will crack it. So, you have to get the jars that are straight up and down (called wide mouth). I bought a case of the jars for $12 at the grocery store, and it said right on the package which of their jars were freezer safe and which were not. The ones I bought are the largest wide mouth freezer safe jar they make (pint size, aka 2 cups). Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 19, 2012 Author Share Posted July 19, 2012 Day 4, Meal 1...leftover spagetti squash and marinara w/ ground beef, pistachios Link to comment Share on other sites More sharing options...
hobbitgirl Posted July 19, 2012 Share Posted July 19, 2012 I actually have a pressure canner, so my chicken soup is on the shelf, along with my home canned chicken, ground beef, sausage, green beens and beets. Downside of canning chicken soup in the pressure canner is that even if you start from raw, the veggies end up REALLY soft. Mmmm...pistachios! Looks really like a good start for the day. Link to comment Share on other sites More sharing options...
SugarfreeLife Posted July 19, 2012 Share Posted July 19, 2012 Nice pictures! I love photo logs Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 19, 2012 Author Share Posted July 19, 2012 Day 4, Meal 2...three eggs w/ chicken and garden fresh Okinawa spinach, basil, oregano, and banana peppers, blueberries w/ coconut milk Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 19, 2012 Author Share Posted July 19, 2012 Thanks, SugarfreeLife! Link to comment Share on other sites More sharing options...
Emily Posted July 19, 2012 Share Posted July 19, 2012 Thanks for the info! I'm kind of bummed now that I bought the ones with the shoulders. Oh well—they just won't go in the freezer. You look like you are doing great with your W30! Link to comment Share on other sites More sharing options...
iloveartichokes Posted July 20, 2012 Author Share Posted July 20, 2012 Day 4, Meal 3...ginger/garlic/bell pepper ground beef, cucumber, banana-almond butter "sandwiches" Link to comment Share on other sites More sharing options...
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