Gallon of goodness
Today I spent all day cooking for something called a meal train. There is a family, man wife and two children. He is undergoing Chemo treatments and mom is busy working and taking care of two kiddo’s 6 years and 3 months. A meal train is something that someone sets up and people volunteer to make and take a meal. I volunteered and wanted to take enough over so there would be a good amount for left overs as well. I made Paleo Turkey Pot Pie Soup. It’s been a little cold here so I wanted to make something comforting, warming, filling. nurturing, tasty and above all healthy. I just have to say, Turkey’s have HUGE wings! I got one wing and it weighed 2 pounds. Their thighs are pretty darn spectacular as well, huge heavy and very meaty weighing it at over 3 pound each. The night before I make the soup, I put in my crock pot the turkey parts, 3 carrots to line the crock pot, 1 onion whole, one large bunch of garlic whole, 2 tsp sea salt, black pepper and 2 TBS Apple Cider vinegar. I woke up at 4:00 am and I had turned my handy crock on to defrost to start off, so I switched to to low at 4:00 am. When I got to the nitty gritty at 8:00 am the house smelled divine. I turn my crock off and let pulled the turkey meat and parts out to cool. I strained the broth into my largest soup pot and began chopping and dicing vegetables. I use cauliflower puree and full fat coconut milk to thicken my Pot Pie soups. This gives it a very creamy thick gravy like consistency and a extra few servings of vegetables. The best part is you can sneak the hated cauliflower past children and husbands easily without their knowledge.
I also decided to make a roll to go with this hearty soup and decided on the Herb drop biscuits in the 21 DSD book. I will tell you, you need these biscuits in your life! They are now on my Thanksgiving list! I will have to tell you though, if you want the recipe you will have to by the book, sorry I can’t give it out. But what I can do is show you a picture of mine.
Herb drop biscuit form the 21 DSD Book.
I was so busy running around and cooking that I was not hungry again. I don’t know if this is good or bad, but I’m just going to let my body choose when it wants to eat. I really didn’t have much today.
Breakfast was a Bullet Proof Coffee\
Lunch was 1 cup of fut fat organic Kolona cottage cheese
snack was 2 ounces Grass fed Cheddar cheese and small handful of pistachio’s
turkey pot pie soup and herb drop biscuits.
I will post the recipe for the soup as another post, so this one doesn’t get too long
I had seen a recipe for a very tasty sounding soup, the problem was it was a SAD recipe. I decided right then to make it Paleo/Primal and the kitchen chemistry began. What I ended up making is something I will make over and over again! I am very happy with my results and hope you enjoy it as much as my DH, poor next door neighbor and I did. This is a dairy,grain, tuber and night shade free recipe. I will call it Chicken pot pie soup.
1 small head of cauliflower
1 large parsnip
1/2 pound of fresh green beans
1 stalk of celery
1/3 of a small red onion
2 Portabello mushrooms
1 can of full fat coconut milk
1 TBS chopped fresh thyme
1/8 tsp garlic granules
1 pound cooked chicken chopped
4 cups chicken bone broth
fresh ground black pepper and sea salt to taste
Rice your cauliflower in the food processor and cook until tender. Puree cooked cauliflower with a little of the coconut milk set aside.
Dice all of your vegetables into small pieces and put into a large soup pot. Add your chicken broth, chopped thyme and bring to a boil, continue to simmer on lower heat until all vegetables are tender. Add diced cooked chicken and heat thoroughly. Add pureed cauliflower, coconut milk and garlic stir very well. Simmer for 15 to 20 minutes to reduce and thicken sauce, add salt and pepper to taste.
To make it seem more pot pie like, you could put it in a oven proof bowl and add more pureed cauliflower on top and bake until it browns a little. Please let me know if you make this and how it turns out for you. Comments are welcome and encouraged!
carrots and parsnips diced
finished chicken pot pie soup
Every Saturday I go to my local co-op, Bountiful Baskets. They are also located in several other states as well as Texas. I contribute on Monday and pick up is on Saturday for my location. They have options every week for extra add on’s and you can either get a conventional basket or an organic basket. I love it because it is like Christmas every Saturday, you never know what fruits and vegetables you will get until you go pick it up, it will expand your horizons so to speak. I have tried a lot more things than I would have if I would have simply because it was in my basket.
A run down of what I got this week, 5 English (seedless) cucumbers 4 1/5 pounds, 2 heads of cauliflower 3 1/2 pounds, 3 pound bag of Fuji apples, 4 Asian pears 1 pound 10 ounces, 1 bunch of radishes 10 ounces, 1 sweet potato 1 1/2 pound, 1 pound of strawberries, green beans 14 ounces and 5 pounds of bananas for a grand total of 21 1/2 pounds of fresh produce for only 16.50 which breaks down to 1.30 a pound. I ask you, where in the world could you get that much high quality produce for such a little money that you didn’t have to grow yourself, exactly nowhere.