Turkey Meatballs + Basil Pesto (AIP, Paleo, GF, DF)

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Meatballs! Since I don't eat tomatoes or pasta, I almost never make these little things anymore. What am I thinking, right? They're so tasty and delightful. My new solution: basil pesto and spaghetti squash. A nice healthy meal for those time when I'm missing spaghetti and meatballs. 

For Cameron and I, I picked a small spaghetti squash. To cook it: cut off the stem, stand the squash on its new flat end and halve from navel to stem end. Scoop out seeds. Lightly rub cut sides with olive oil. Roast cut sides down on a lined baking tray in a 400 degree oven for 45 minutes (small squash) to an hour (larger squashes). Flip over and shred with a fork, Discard skins. 

To make this AIP, omit almond flour or substitute with coconut flour. 

Serves 6. 

Turkey Meatballs + Basil Pesto

for the meatballs

2 lbs ground turkey 

1/4 cup almond flour

1 yellow onion, grated

5 cloves garlic, peeled, grated

2 tablespoons nutritional yeast

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 1/2 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

for the pesto

1 large bunch basil, leaves only

2 garlic cloves

juice of one lemon

1/2 cup olive oil (I like half olive oil, half avocado oil, personally)

salt, to taste

Heat oven to 450 degrees. Line a baking tray with a silpat or parchment paper. Set aside. 

In a medium sized bowl, combine all the ingredients for the meatballs. Mix well. Form into tablespoon sized balls and arrange on prepared tray. Roast 15 minutes, flip and cook 15 minutes more. 

While meatballs are cooking, make the pesto by blending all pesto ingredients in a blender or food processor. Serve with meatballs. 

Garlic + Rosemary Slow Cooker Pork (AIP, Paleo, GF, DF)

I like this pork.  It fills the house with a lovely smell while it's cooking and rosemary always reminds me of winter.  It's so piney.  Piney is a word, right?  

I'll whip this up just to have in the fridge for last minute dinners like pasta/zoodles, with veggies in a stir fry, make tacos, sandwiches, use it for salad... 

If you don't have fresh rosemary, use 1 tablespoon dried rosemary leaves tied in a piece of cheesecloth or in a tea infuser.  That way, you avoid all those hard little leaves in your dish but still enjoy the flavor. 

Garlic and Rosemary Slow Cooker Pork

2.5 lb boneless pork shoulder, cut into 2" pieces

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 sprig large sprig fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon fennel powder

This one is real easy: place everything into the bowl of your slow cooker.  Stir to to coat pork - use clean hands - it's easier.  Cover and cook until pork is tender enough to very easily shred with a fork, about 5 hours on high, 8 hours on low. Shred and enjoy.

Five Spice Fried Chicken (Paleo, GF, DF)

I had this lunch at Bricolage in Park Slope months ago that I'm still thinking of.  Five spice fried chicken.  Yum.  It was simple but so different.  I was feeling for fried chicken this weekend and knew just the twist I wanted to add to my coconut oil, coconut flour fueled frying experiment.

I served this with a vientnamese inspired slaw that will be posted in a couple days.  It was a crispy, crunchy meal. 

Five Spice Fried Chicken

1/2 cup coconut flour

1/2 teaspoon five spice powder

1/2 teaspoon salt

1/4 teaspoon ground szechwan peppercorn

1.5 lb boneless, skinless chicken breast, cut into pieces

coconut oil, for frying, about 4 cups

Whisk coconut flour, five spice powder, salt and pepper together.  Coat chicken pieces very well in mixture.  

Add oil to pot and heat to 370 degrees.  Add chicken.  Work in batches.  Fry until deep golden brown and crispy on outside.  Internal temperature should be 165 degrees.  Transfer to towel to drain. 

Coffee, Dijon + Maple Slow Cooker Pork (gf, df)

This is the holy trinity right here - coffee, maple syrup and dijon mustard.  It's everything you need to make a delicious multi purpose pork in your beloved slow cooker.  It's perfect for filling tacos, sautéing with zoodles, making a eggs and kale skillet, adding protein to salads, using in a bbq type of sandwich... so many options.  We served this to friends at a taco night dinner get together and it was a big hit.  Perfect for fall and so easy.  

We keep the leftovers in the fridge and heat up in a little skillet, as needed. 

Coffee  Maple + Mustard Pork in a Slow Cooker

4 lb boneless pork butt

1 tablespoon kosher salt

1 tablespoon finely ground coffee

1 tablespoon dijon mustard

2 teaspoons maple syrup

1 teaspoon black pepper

Cut the pork into 2 inch chunks.  Place in slow cooker with all remaining ingredients.  Toss until pork is well coated. Cover and cook on high until pork is easily shredded with a fork, about 4 hours.  Shred with fork and serve as desired. 

Anti Inflammatory Chicken

How aren't I going to eat this chicken?  I'm thinking over salad or cauliflower rice.  In lettuce wraps or even normal wraps if I wasn't in my first phase of Auto Immune Protocol.  Celery, parsley and turmeric are all great for lowering inflammation.  This chicken made the past week really easy.  It was great having a batch of flavorful, versatile shredded chicken around.  AIP is no joke. You gotta be prepared with a well stocked fridge at all times unless you're ok with serious HANGER.  I am not. Thus, this chicken:

Anti Inflammatory Slow Cooker Chicken

3 chicken boneless, skinless chicken breasts

s + p

1 tablespoon apple cider vinegar

juice of half a lemon

juice of 1 small orange

1 teaspoon turmeric

2 cloves garlic, grated

1 tablespoon chopped fresh parsley

Toss chicken with salt, pepper, vinegar, lemon juice, orange juice, turmeric and garlic.  Arrange in slow cooker.  Cook on low for 8 hours.  Shred chicken with fork.

Anytime Turkey Patties (Gluten free, Dairy Free, AIP)

What do I mean by anytime?  I mean these are perfect for any time of the day.  I usually have one for breakfast with fermented veggies and avocado or Cam will have one on a sandwich for lunch or i'll dip one in mustard as a late night snack.  They're good on their own, as part of a meal, day or night. The celery and parsley are good for inflammation, too.  

Feel free to cut recipe in half or freeze some cooked patties for future use.  (Yay for batch cooking!)

Makes 12.

Anytime Turkey Patties

1/2 cooking oil (coconut, animal, avocado...)

1 small onion, minced

2 celery stalks, minced

2 tablespoons chopped parsley

2 lbs ground turkey

s + p

Saute onion and celery in oil over medium heat until soft, about 5 minutes.  Transfer to bowl to cool.  Stir in parsley.  Season turkey with salt and pepper; and combine evenly with onion mixture.  Form into 12 patties.  (I like to make thin ones - they cook very fast.)  

Grill or pan cook over medium high heat, about 4 minutes on each side, depending on thickness. 

Roasted Pork Tenderloin

I can't just plain roast something - I always want to smother, marinate or add something to spice it up a bit.  This pork tenderloin is salted, peppered, seared, brushed with dijon and sprinkled with  a little brown sugar which goes so well with the pork.  I really like pork tenderloin.  It's lean and easy to cook.  

Serves 4. 

Brown Sugar + Dijon Pork Tenderloin

splash grape seed oil

1 pork tenderloin, trimmed (its about 1 1/4 pound)

s + p

1 1/2 tablespoon dijon mustard

1 tablespoon light brown sugar

Heat oven to 425 degrees.  Heat oil in skillet over medium high heat.  Season pork with salt and pepper.  Sear on all sides until nicely browned, about 2 minutes each side.  Brush all sides of pork with dijon mustard and sprinkle with brown sugar.  Transfer to oven proof dish (line it with foil for easy clean up.) Roast until pork reaches 140 degrees, about 35 minutes.  Remove from oven, rest 5 minutes and slice. 

 

Roast Chicken + Miso Butter

I had a whole laundry list of potential ingredients for this one.  First it was going to be a marinade but then I decided to keep things simple with a quick rub of miso butter.  I really like this miso butter.  The flavor is very subtle so I just think of this more as a perfect roasted chicken than a miso flavored chicken.  I'm thinking the miso butter could be great on things beyond chicken.  Like popcorn, toast, broccoli, roasted potatoes, popcorn, fish, or popcorn. Just brainstorming here. 

I really like salt so I gave the chicken a little dusting of salt and pepper after rubbing the miso butter all over it but I consider this optional as the miso already has a salty taste.  

Roasted Chicken with Miso Butter

1 whole chicken

2 tablespoons unsalted butter, room temp

1 tablespoon miso paste

1/2 teaspoon ground white pepper

Heat oven to 425.  Rinse and dry chicken.  Remove any giblets or excess fat.  Rub all over with miso butter, taking extra care to rub some under the skin and directly onto the breast,  Tie legs together and wings to its sides.  (When tying the chicken we are trying to make it compact for even cooking.)   Place on a roasting rack in pan.  Roast until meat thermometer inserted into thickest part of breast reaches 165 degrees, about 1 hour.  If during cooking the skin starts to burn, cover with foil.  Let the skin get very dark and crispy first.  

Carve chicken but save any extra bones or meaty bits for stock.  I keep a bag in the freezer.  

Classic Pot Roast in a Slow Cooker

Quick- before spring is officially here and we don't arrive home chilly wanting giant hunks of roasty, saucy warm beef with root vegetables.  I can hardly imagine.  

This is a classic, straight forward pot roast with lots of vegetables, spoon-soft meat and a flavorful gravy. 

I got out my kitchen scissors and knife and cut off as much fat as I had patience for.  This cut has plenty so feel free to get some of it off. 

serves 4.

Classic Pot Roast in a Slow Cooker

2 cups baby carrots

12 pearl onions, trimmed

1 pound turnips, peeled, large pieces

1 bay leaf

3 garlic cloves, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 lb beef chuck pot roast, fat trimmed

s + p

1 tablespoon grape seed oil

3 tablespoons tomato paste

3 tablespoons all purpose flour

1 cup red wine

2 cups beef stock (chicken or veg is ok, too)

Place baby carrots, pearl onions, turnips, bay leaf, garlic, thyme and rosemary in bowl of slow cooker.  

Generously sprinkle beef with salt and pepper.  Heat grape seed oil in skillet over medium high heat.  When hot, sear roast until a deep, brown crust has formed, about 4 minutes each side.  When browned on all sides, place on top of vegetables in slow cooker.  Add tomato paste, flour and wine to pan, whisking constantly.  Bring to boil, add stock.  Whisk until thickened.  Pour over roast and vegetables.  Cover and set on low for 8 hours.  Beef will be super tender and fall apart when poked with a fork.  Season with salt and pepper.  Serve on its own or over egg noodles.

 

 

Slow Cooker Chicken Burrito Bowl

Another slow cooker recipe!  I really like the idea of coming home from work to a pot of this stewy chicken ready to be stuffed into taco shells, wrapped in tortillas or served over cilantro brown rice and topped with grated cheese, chopped lettuce, sour cream and sliced avocado.  

Serves 4-6.

Slow Cooker Chicken for Tacos, burritos...

dash olive oil

2 boneless skinless chicken breasts

1/2 red onion, finely chopped

2 cloves garlic, minced

1 jalapeno chile, seeded, minced

1 14oz tin diced tomatoes

2 teaspoons cumin

1 1/2 teaspoon chile powder

1 teaspoon brown sugar

1/2 teaspoon chipotle powder

1/2 teaspoon dried oregano

1 cup chicken stock

1 14oz tin black beans, rinsed, drained

1 cup corn kernels (fresh or frozen)

s + p

lime juice, to taste

In a bowl, stir together onion, garlic, chile, tomatoes, cumin, chile powders, sugar, oregano and stock, season with salt and pepper.  Add drizzle a bit of olive oil in bottom of slow cooker.  Place chicken in bottom of slow cooker. Pour seasoned tomato mixture over chicken.  Cook Low for 6-7 hours.  Chicken will be very tender and shred easily with a fork.  Stir in beans and corn, the stirring will break up chicken into bite sized pieces.  Cook until heated through, about 10 minutes. Drain off excess liquid.  Adjust seasoning with salt, pepper and lime juice. 

Slow Cooker Almost Cochinita Pibil (a.ka. Pork Tacos)

I'm saying it: I just don't eat enough pork.  It almost always comes in taco form and this recipe does not disappoint.  The pork is citrusy, flavorful, a little spicy and prefect for tacos, enchiladas or bowls over rice.  It's my slow cooker version of the popular Mexican dish, Cochinita Pibil.  It's traditionally pork marinated in achiote paste and citrus, slowly roasted in banana leaves.  This one is a little more simple and doesn't require anything more than a slow cooker. 

Achiote is a spice made from ground annatto seeds.  It's what gives orange american cheddar cheese it's color if you were wondering.  It's flavor is quite mild, paprika may be used as a substitute.

Serve as tacos on corn tortillas with minced onions and cilantro leaves. And hot sauce.  I like to whip up a pickled onion by marinating a thinly sliced red onion in red wine vinegar and salt about 30 minutes.  

Serves 4-6.

Slow Cooker Cochinita Pibil

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons cumin

2 teaspoons dried oregano

1 teaspoon chile powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon achiote powder

2 1/2 pork loin roast, fat trimmed, 2" pieces

4 garlic cloves, chopped

1 cup diced white onion

1 chopped jalapeno, stemmed, chopped

1 bay leaf

about 3/4 cup fresh squeezed orange juice

juice of 1 lime

Mix salt, pepper, cumin, oregano, chile powder, garlic powder, onion powder and ground achiote in a large bowl.  Toss pork pieces in spice blend until evenly coated.  Set aside. 

Place garlic cloves, onion, jalapeno, bay leaf and seasoned pork in bowl of slow cooker.  Pour in enough orange juice to come up 2/3's way up the pork.  Add lime juice. (more oj or even water can be added.)  Cook on High until pork is fork tender, about 4 hours.  Shred meat, cover and cook about 20 minutes more.  Serve hot.    

Cornmeal Oven Chicken

Sometimes I just need crispy chicken but I don't want to break out a gallon of oil for frying.  This is the perfect stand in: crispy and flavorful.  

Serves 4.

Cornmeal Crusted Chicken

2 lbs boneless, skinless chicken breast

1/2 cup  buttermilk

1 tablespoon franks red hot sauce

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2/3 cup cornmeal

1/3 cup bread crumbs

Slice the chicken into 1/2 inch strips.  Toss with buttermilk and hot sauce. Cover and place in the fridge to marinate at least 1 hour. 

Whisk together salt, pepper, garlic powder, onion powder with cornmeal and bread crumbs.  

Remove chicken from buttermilk, letting extra drip off.  Coat each piece in breading mixture. (Breaded pieces may be held in fridge until ready to cook.  This will help the breading dry out and become crispier when cooked.)

When ready to cook, heat oven to 425 degrees.  Arrange strips on an oiled or lined sheet tray. Bake 15 minutes, flip and bake 10 minutes more.  

Greek Chicken Wraps + Marinade

I know, you just saw the greek chicken burgers a couple weeks ago.  But I did mention that I'm obsessed with that medley of flavors.  It's so summery.  Perfect of the grill and eating outside. I'm not ready to let go of summer.  If you're one of the many who are declaring "I'm ready for Fall!" I'm not with you on this.  You can keep your sweater weather, your layering of clothing, your sand free lives, your pumpkin spice, your pork recipes, your sensibly stored patio furniture cushions, your apple picking and your beautiful changing foliage - OK, maybe Fall is great.  I'm won over by the pumpkin stuff, the pork recipes and the fact that apple picking is usually followed by candy apple making and eating.  

Anyway... since it's still summer, let's marinate some chicken in my still favorite flavors and fire up the grill while wearing some cutoff shorts while we still can, yes?

Serves 4.

Mediterranean Chicken Marinade + Wraps

for the marinade

2 lb boneless, skinless chicken breast

3 tablespoons olive oil

2 tablespoons lemon juice (about 1/2 a lemon)

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon chile flakes

for serving

flat bread wraps or pita

chopped lettuce

feta cheese

tzatziki sauce

thinly sliced red onion tossed in red wine vinegar + salt

Whisk together all marinade ingredients. 

Pound chicken breasts so they are of even thickness.  (I just pound the top of the breast as thin as the thinner bottom. You can do this in a plastic bag or in plastic wrap for easier clean up.)

Toss chicken breast in marinade.  Cover and place in fridge.  Let marinate about 30 minutes.  

Remove chicken and cook.  In a pan or on a grill, about 5 minutes on each side over medium high heat.  Let rest 5 minutes and slice.  Make sandwich wraps with pita, lettuce, feta, tzatziki and pickled onions. 

 

 

 

Greek Chicken Burgers

I'm open to all types of burgers but at home I mostly make them with poultry.  Chicken and turkey burgers can be a little boring and very dry so it's helpful to spice them up a bit.  I recently discovered a popular greek place in our new neighborhood that I am now obsessed with.  The gyros are soooo dreamy.  (Yes, a sandwich can be dreamy!)  Because I'm too embarrassed to order from them every single night, I've been cooking up a lot of greek inspired foods for dinner here at home.  Think feta, red onion, olive oil, sea salt, spinach, garlic, lemon, parsley and oregano.  If you like what you're reading - this non-boring burger recipe is for you. 

Makes 4 burgers.

Greek Chicken Burgers

2 BIG handfuls of spinach leaves

1/2 cup finely diced red onion

1 clove garlic, minced

juice of 1/2 a lemon

s + p

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon red chile flakes

1/3 - 1/2 cup feta

1 lb ground chicken

Cook spinach in a pan with a splash of water until it begins to wilt.  Remove from pan and squeeze out as much water as you can with your hands.  Chop.  

Combine spinach with all remaining ingredients except of chicken.  Add chicken, mix.  Form into 4 burger patties.  

Heat a skillet oven medium high heat.  Lightly oil skillet.  (I like to use a spray bottle filled with grape seed oil for things like this.)  Cook patties until browned, about 5 minutes, flip, cook until browned.  

 

 

Burgers + Seasoning

Just in time for Fourth of July grilling!  This will add flavor to your burger with ingredients you probably already have in your pantry.  I love a classic burger in the summer, cooked on the stove or on the grill, with a squishy bun, american cheese, crisp lettuce, paper thin red onion slices, ketchup and mustard.  And pickles. I hate it when I forget pickles.  

80:20 is the best meat to fat ratio for burgers.  When forming, don't overwork (it'll change the texture) and make sure to leave a divot in the center of the patty with your thumb (it'll help them cook more evenly).

Serves 4.

Burgers

2 teaspoons ground black pepper

2 teaspoons paprika

1 1/2 teaspoons salt

1 teaspoon brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 lb ground beef, formed into 4 burgers

1 tablespoon butter

Mix pepper, salt, sugar, garlic and onion powders together.  Sprinkle over both sides of all burgers.  

On the stove:  Heat a cast iron skillet over medium high heat.  When hot, melt butter in skillet.  Carefully, place burgers in skillet.  Cook about 3 minutes on each side.  

On the grill:  Heat grill to high (gas) or until coals are glowing and ashy.   Brush burgers with melted butter.  Place burgers on grill, cook 3 minutes.  Flip and cook 5 minutes more or until done to your preference. 

Either cooking method - add cheese about 2 minutes after flipping.  

Assemble burgers on buns with ketchup, mayo, mustard, pickles, cheese, lettuce leaves, onion and tomato slices.  

Korean Beef Jerky

Guess who finally got herself a food dehydrator?! (It's me.)  I love it.  The lowest setting on the oven worked fine but now I don't have that space monopolized for hours and hours.  

And what better food for my new dehydrator's maiden voyage than beef jerky?  Nothing.  This recipe is gingery, spicy, garlicky and a pinch sweet. 

Use grass fed/pastured local, super lean beef.  I like top round, the london broil cut.  Ask your butcher to slice it into very thin strips.  Or put it in the freezer for 20 minutes and slice it yourself.  Just don't freeze it solid, it'll be impossible to slice right. 

makes about 6oz.

Korean Beef Jerky

1 tablespoon honey

4 tablespoons tamari soy sauce

1 tablespoon sambal oelek

2 tablespoons water

1 garlic clove, grated

1/2 inch round of ginger, peeled, grated

1.5 lb grass fed top round / london broil steak, in thin strips

sesame seeds, optional

Whisk together honey, tamari, sambal oelek, water, garlic and ginger.  Combine with steak strips, coating evenly.  Place in fridge and let marinate overnight, stirring once of twice.  

Arrange marinated strips on dehydrator screens, sprinkle with optional sesame seeds and dehydrate at 160 degrees for about 4-8 hours.  (Ours took 6 but the amount of time varies with thickness of your slices, humidity, moisture content of the beef... lots of things so check it occasionally.)  Once dry, store in airtight container. 

 

Peanut Chicken

I really wanted something crispy and chicken-y the other day but wasn't prepared to commit to fried chicken.  And considering an unusual abundance of mixed nuts from my parents last visit, I tried to come up with the next best thing. (yes, I picked out all the peanuts.)  This dish is baked in the oven at a high temperature which gives it the crispiness of something fried.  This recipe needs crushed peanuts so if you have a food processor, this would be an opportune time to use it.  I do not have one and easily crushed the peanuts in a bowl with the bottom of an ice cream scoop handle.

Peanut Crusted Chicken

2 boneless skinless chicken breast, sliced into strips

2 cups peanuts, finely crushed

2 eggs

1/2 teaspoon chili powder (optional)

salt and pepper

Heat oven to 450 degrees.  Set up a small assembly line for yourself.  First bowl: beaten eggs, salt, pepper and optional chile powder.  Second bowl: crushed peanuts.  And a greased baking sheet.  Dip chicken strips in egg mix, then coat with peanuts.  Press chicken into peanuts to make sure its fully coated.  Arrange on sheet and bake about 15 minutes.

For a dipping sauce I combined mustard and samba oelekl fresh chili paste.

Roasted Chicken (and stock)

This was really just a path to the tortilla soup the leftovers from this will make.  It's also one of the simplest to prepare but still exciting and impressive.  I recommend using organic pastured/free range chickens whenever possible.  (Happy chickens taste better.)  Save all chicken bits and bones and vegetable peelings for the stock we are going to make after.

Roasted Chicken Dinner

3lb whole organic chicken

olive oil

salt and pepper

8 mini or 5 small potatoes, scrubbed and coarsely chopped

5 small or 1 bunch turnips, trimmed and halved

5 carrots, peeled and coarsely chopped

1 large yellow onion, coarsely chopped

2 whole garlic cloves

4 sprigs thyme

Heat oven to 425 degrees.  Rinse chicken, inside and out, remove anything (liver, giblets..) from inside cavity, remove excess fat from around cavity if present and dry.  In a roasting pan, toss chopped potatoes, carrots, onion and whole garlic cloves in a drizzle of olive oil.  Set thyme sprigs on top of vegetables.  Rub chicken with olive oil or butter an season with salt pepper.  Place chicken breast side up with its wings tucked underneath in roasting pan on vegetables.  Tie legs together with a small length of kitchen twine.  Add 1/2 cup water to pan.  Roast for one hour.  Use a meat thermometer to make sure chicken reaches 165 degrees.  Remove from oven and let rest 10 minutes.

Chicken Stock

Leftover chicken bones and carcass

8 cups water

any leftover vegetable scraps

2 carrots, cut in half

2 celery stalks, cut in half

1 onion, cut in half

salt, pepper, herbs

Place all ingredients in a large pot and bring to a boil.  Reduce heat and simmer 2-3 hours.  Season with more salt and pepper to taste.  Strain and Store.

Chicken Soup

This soup is the first thing my husband cooked for me and it's my favorite dish.  We make it at least once a month.    It is simple and healthy.  I chop the veggies very small, the idea being that each spoonful will contain a little of each ingredient.  Perfect on its own but also served with farro, rice or noodles.

Chicken Soup

1 tablespoon olive oil

3-4 garlic cloves, small dice

1 large leek, small thin dice or 1 onion or both

3 carrots (1 heaping cup), peeled and finely diced

3 stalks celery, small dice

2 red potatoes, small dice

7 mushrooms (cremini used here but chantrelles wouldn't be a mistake), small dice

2 32oz containers chicken stock (or homemade, of course)

2 bay leaves

1/2 teaspoon red chili flakes (1 teaspoon for spicy soup)

salt and pepper

1 teaspoon worchestershire

1 lb chicken breast

2 cups leafy greens (collards or kale), leaves only, chopped

In a pan, cook chicken, chop into small pieces and set aside.  In a large pot, saute garlic, leek, carrots and celery in olive oil about 5 minutes.  Add stock, bay and chili flakes.  Bring to boil and reduce heat to simmer.  Add mushrooms and potatoes. Simmer 20 minutes.  Salt and pepper.  Add worchestershire, chicken and greens.  Simmer 5 minutes more and that's it.

Turkey Veggie Meatloaf Burgers

I've been wanting to make these for a little while now. I don't have much experience with meatloaf so these might be more burger like.

1 small onion, finely diced

4 garlic cloves, finely diced

1 lb lean ground turkey

1/4 cup milk

1/4 cup bread crumbs

1 egg, beaten

1 small carrot, finely diced

1 large bell pepper, finely diced (i used 1/2 a red and 1/2 a green)

1 tablespoon each: dijon mustard, worchestershire sauce

1 teaspoon each oregano and thyme

Preheat oven to 400 degrees. Saute onion and garlic until onion is soft, about 2 minutes. In a large bowl mix all ingredients. I hand formed these into burger patties but they can also be cooked in muffin pans, which I think would be convenient and cute. They will also be more moist if cooked in muffin pans. If you do this just fill each muffin well with the mixture.) Cook about 15 minutes or until the meat registers 165 degrees on a thermometer.