Tom Ka Kai ( Chicken, Coconut and Mushroom Soup)

2 Chicken Breasts, Cut in Chunks
1 Whole Onion, Chopped
6 Cups Water
1 cup Chopped Mushrooms (regular mushrooms work too)
1 can coconut milk (14 oz)
1 TBS Red, Green, or Yellow Curry Paste
2 TBS Fish Sauce or Soy Sauce
¼ cups Sugar
1 piece Lime wedges
½ tsp red chili flakes
2 whole Tomatoes, cut in wedges
¼ cups fresh Basil, Chopped

In a lg sauce pan, cook the chicken in a little bit of oil until done, abt 5-7 min.
Add the onion and cook until translucent.  Add the remaining ingredients except for te tomatoes and basil.  Bring to a boil and then let simmer for 10 minutes.

Add the tomatoes and basil and cook until warmed through.  Taste and adjust seasoning,  Add sugar.  If it needs more salt, add a little more fish sauce.  This is a strong ingredient so be gentle with it.  If you like it a bit more spicy, add  little more red chili flakes.


(Tonight's revisions were that I used smoked chicken breast that I had already cooked, and I used canned tomatoes instead of the fresh tomato wedges.)

We served this with a good portion of brown basmati rice!  Truth be known this would be yummy over any rice!

Six Day Slaw

This has become a family favorite.  My friend and supper co-op partner, Leah shared this recipe with us.  It came to her from her pastor's wife, Lynn.  That is one of the many things I love about food....so often it involves sharing! 

This would be our sugar free healthier version...using Stevita Stevia.

Mix together:

1 head cabbage, shredded or grated

1 carrot, grated

1/2 green pepper, chopped

1/4 cup green onion, chopped

2 t. celery seed

1/2 tsp. spoonable stevia

2 t. salt

Boil 1/2 cup oil and 1/2 cup salad vinegar. Pour over cabbage. Stir together. Pour off liquid at time of serving. It’s supposed to last 6 days but I’ve never waited that long. Even if you use a large head of cabbage, the seasoning and dressing are sufficient.

Pear Crisp topped with Vanilla Yogurt

CRISP RECIPE
Filling
  5 pkts Stevia (1/4 tsp spoonable stevita stevia)
  1 1/2 TBS oat flour or All purpose flour
  1 tsp cinnamon
  6 cups fruit
  1 tsp vanilla

Combine Topping.
1 cup Oats (old fashioned oats is like a granola topping)
1/4 cup nuts (pecans, almonds, or walnuts) optional

  5 pkts stevia (1/4 tsp Spoonable Stevita Stevia)
  4 TBS butter, melted
  1/2 tsp cinnamon

1.	Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. I cooked mine in my iron skillet.
2.	For filling, combine sweetener or sugar, flour and cinnamon in large bowl; mix well. Add fruit and vanilla; stir until fruit is evenly coated. Spoon into baking dish.
3.	For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit.
4.	Bake 35 to 40 minutes or until fruit is tender. Serve warm. Can top with vanilla yogurt.

Written by an OB/GYN

This article is rather lengthy, but explains adrenal fatigue and dietary needs to achieve better health so very thoroughly!  Check it out at this link. http://www.womentowomen.com/adrenalfatigue/adrenalglandnutrition.aspx

Adrenal Recovery Soup

Adrenal Recovery Soup

The following vegetable soup recipe has proved helpful in adrenal support. This high-energy soup, called “Taz,” comes from Dolores S. Downey's “Balancing body chemistry with nutrition” seminars.

16 oz. green beans

1 cup chopped celery

1 zucchini, sliced

1 medium onion, chopped

1 cup tomato juice

1 cup spring water

2 tbsp. raw honey

1 tsp. paprika

1 cup chicken broth

Combine ingredients and simmer for one hour until vegetables are tender. Pepper to taste.  I have not tried this yet...will post reviews once I do!

 http://www.adrenalfatigue.org/health-tips/diet-for-adrenal-fatigue.html

Sugar Free Pear Butter

This is one of those things that you may not be craving in July, but you will be glad you made this...trust me!  I usually associate pear butter and its required spices with fall.  If you wait to fall there will be no pears in our "neck of the woods".  Now is the time!

I started making and canning Pear Butter several years ago when on my neighborhood walks I noticed that many folks around here have pear trees yet don't use the pears.  Folks are very willing to share pears.  Often they are a nuisance...having to be picked up so the lawn mower does not choke:-)  The man clan went hiding when on one particular stroll I went to a strangers front door and asked if they minded sharing their pears...they were compensated with Pear Butter and they were glad they shared! Now that folks know I make pear butter....I have several pear sources...It is a "good thing"!!!

1 cup  Lemon Juice
about 10 large pears
1 1/3 cups white grape juice
4 tsp ground cinnamon
2 tsp ground cloves
1/2 tsp ground allspice
16-24 pkt stevia

• In a large bowl combine water and 1/4 cup lemon juice to prevent browning (not really necessary since pear butter is brown anyway)  but if it grieves you to see the pears browning as you peel and cut them...pour on the lemon juice.
• Peel, core and quarter the pears
• Drain the pears
• Place pears in crockpot with grape juice, 3/4 cup lemon juice.  Walk away, ignore it.  Have some lovely herbal tea with a friend....take the kids swimming...you name it!  The thing I love about this recipe is that gone are the days of stewing down the pears and worrying that them may burn or stick...the crockpot makes it sooooo easy.
• So when the pears are tender, the house is smelling wonderful and the thought of pancakes for supper strike you...because after all stewed pears on pancakes are just wonderful.  The pears are probably ready to be pureed.
• Lift the pears out of their juice.  The juice can be saved and used for spiced hot "pear cider".
• I use my blender. Puree the pears.
• Add spices.  Add stevia...about 18 pkt is what I have used in the past.  I have not converted this to the spoonable, because I have packets and I have not wanted to "experiment" once I took the time to peel, core and cut all those pears.  If I do, I will update this...so for now if you get the stevia packets from Walmart that have fiber too....the 18 pkts is accurate.
• Put the pureed pears back in the crockpot.....minor detail....DO NOT PUT THE LID ON YOUR CROCKPOT!  Cover with a splatter guard.  Turn it on high and let it stew down...to a thick delicious spreadable consistency.....YUMMY!  Now you will be craving waffles for breakfast!

Peach Frozen Yogurt

• 2 cups fresh or frozen unsweetened sliced peaches, thawed
• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 1/4 cup sugar (1/4 tsp. stevia)
• 16 ounces fat-free reduced-sugar vanilla yogurt  (Instead of store sweetened vanilla yogurt, I used plain yogurt added 1 tsp stevia and 1 tsp vanilla)

Directions

1. Place the peaches in a blender or food processor; cover and process until pureed. Set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved.
2. In a bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. Cut into pieces and place in a mixing bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.

Marinated Cucumbers, Tomatoes and Onion Salad

This time of year the tomatoes, cucumbers and onions are bountiful.  This is a perfect way to enjoy a light, flavorful treat!

• 4 medium tomatoes diced or sliced the way you want them
• 2 medium cucumbers, peeled & sliced
• 2 onions, sliced and separated into rings
• 2 Tbsp. Vinegar
• 1/4 c. Oil, I used Olive Oil
• 2 Tbsp. Sugar ( 1/4 tsp stevia)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. Italian seasoning

PREPARATION:

Set aside your cut up tomatoes, cucumbers & onions.  In your bowl or mason jar, pour in the remaining ingredients and mix or shake. Throw in your maters, cumbers, and onions into the jar with the mixture and toss around until mixed good.  Marinate 2hrs before serving.  I ususally marinate one hour on the table at room temperature and one hour in the frig!

Salsa

It is that wonderful time of year when the tomatoes are absolutely worth craving!  Copious tomatoes call for salsa making!  Here is the link for a simple,tried and true recipe!

Zesty Basil Chicken

• 2/3 cup butter, melted
• 1/2 cup minced fresh basil
• 2 tablespoon finely chopped onion
• 4 garlic cloves, minced
• 1 teaspoon pepper
• 1 teaspoon lemon-pepper seasoning
• 8 boneless skinless chicken breast

Combine all ingredients except chicken.  Pour over chicken and allowed to marinate overnight.
Grilled until juices run clear. 

This can also be skillet seared and served over a salad.  Pour the remaining marinade into a skillet and slightly brown the onion, garlic and basil...douse with a generous amount of either white wine or balsamic vinegar....Pour over the chicken!




Original recipe found here.

Keifer

Keifer grains....about 1 TBS


Place them in a pint jar with fresh mik.




Put a lid on it.




Let the grains do their work...24-72 hours

Strain out the grains with a plastic strainer. Rinse the grains and use them again.

Just that easy. I marvel at how easy it is now. I have had the grains for over a year and initially agonized over the process. I would call in my aunt to check it and confirm that I had done it right....I have made my 3rd batch in the past 2 weeks and am loving it. I suppose my favorite use is making Blueberry Lemon Keifer Smoothie. My best description is that keifer is liquid yogurt. It blesses us with those beneficial bacteria that our digestive tract needs. It is slightly effervescent and tangy. I recommend sweetening it with stevia. Keifer is one of those super foods.

Chicken Marsala

4 boneless skinless chicken breast 1/2 cup Oatmeal flour or Whole wheat flour
oregano, salt and pepper to taste
4 TBS olive oil
4 TBS butter
2 cups Fresh mushrooms, sliced
1 cup Marsala wine

Pound the chicken breast til it is 1/4" thick.  I usually throw the breasts in a clean plastic grocery bag and beat it!  The mess is well contained and disposable.

Season the 1/2 cup of flour with salt, pepper and oregano.

Heat the oil and butter over medium heat.

Coat the chicken well with seasoned flour...shake off any excess flour.

Brown the chicken on the first side (abt 2 min). Turn chicken brown another 2 minutes. 

Add mushrooms and wine.  COVER and allow to simmer for 15 minutes. Transfer to serving plate. 

Great with whole grain pasta and a salad!

Whole Wheat Hamburger and Hot Dog Buns

 This yummy recipe is from the $5 Dinner Mom Cookbook.  Revisions to be more natural and diet appropriate are in red.

1 c. hot water
2 c. white flour (1 cup)
1 c. whole wheat flour (2 cups)
1 T. or pkg. active dry yeast
1 t. sugar (1 t. honey)
1 t. salt
1 T. canola oil (1 T. Butter)
1 T. butter, melted
2 T. milk

Place all ingredients, except butter, in bread machine bowl. (The instructions that came with my bread machine say to put liquids in first, then other ingredients, yeast last) Set machine to dough cycle.

Once dough cycle is complete, flour your fingers, remove dough and place on floured surface. Shape into hamburger or hot dog bun sizes. Place buns on a greased baking sheet. Set aside and let the buns rise for at least 30 minutes in a warm place. Preheat oven to 350.

Bake buns in the preheated oven for 20-25 minutes, until slightly golden on top. Remove the buns from the oven, brush tops with melted butter, and return to the oven for 2 minutes. Remove and let cool on a rack. Cool slightly before slicing.

From Leah Belle

Oatmeal Waffles

2 eggs
2 cups oatmeal flour *
1/2 cup canola** (if avoiding canola, and want a more natural option, 1/2 cup melted butter works well!)
1 3/4 cup milk (if trying to avoid dairy...often the body is able to digest yogurt or keifer)
4 tsp. baking powder
1/4 tsp. salt

Heat waffle iron. Combine dry ingredients. Add the eggs, milk and oil. Mix well to batter consistency and smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops.

*if wondering what oat flour is and where you can get it...........I use quick oats and grind them in a food processor or blender. I used to grind it each time I needed it for a recipe...now I just grind a canister full at a time. It is handy to have it ready when I need it!

**(when using 100% oat flour in order to keep the waffles from sticking to the waffle iron it is important to spray the waffle iron or baste it with butter. There is nothing much more frustrating than waffles sticking to the iron when children and hungry man awaits their waffles!!!)

Dressing for Spinach Salad

1 cup salad oil
(olive oil)
1 cup vinegar

3/4 cup sugar
(1 tsp stevia or splenda)
1/3 cup ketchup (instead 1 pureed Roma tomato seeds removed)

2 tsp. salt (1 tsp)

Combine ingredients in qt jar. Close lid and shake. Pour over spinach salad right before serving.

Revisions in red
original recipe from Leah Belle @ http://leahbellesrecipes.blogspot.com/search?q=spinach+salad

Colleen's Crackers

1 1/2 c. Whole Wheat Flour*
1/4 c. Soy Flour (I use whole wheat there too)*
1/4 c. Sesame Seeds (I do 2 TBS flax seed 2 TBS Sesame Seeds)
3/4 tsp. Salt
Stir together above ingredients (if adding flax seed, combine now with dry ingredients)

1/4 c. Canola or Olive Oil
Cut in the oil.

1/2 c. Water
Add until pie crust consistency.
I roll the dough out onto a silpat and bake on the silpat.
Bake at 350 for 20-30 minutes
I brake the crackers into pieces after they cool.  Enjoy with sugar free jellies or chicken salad or just alone for a very healthy crunchy treat.

(The next time I make these I will take pictures to insert.)
*This recipe can also be made by inserting brown rice flour and oatmeal flour.  The rice/oat version is more like a flaky pie crust consistency.  Good...very good!  The Oat/Rice version uses very little water...add a TBS at a time.

Snow peas and walnuts...

Man clan is always hungry and wanting to know if I brought a snack when picking them up from school.  Yesterday I surprised them with grilled chicken tenders.  They each had 2 large tenders.  Once that was inhaled they grabbed their lunch boxes to see what they had left from snack and lunch.  The first announced...I have snow peas!  The echo from the back seat was...I have some walnuts!!! 

Thank the Lord!!! They have come so far in this dietary overhaul.  I rejoiced inwardly that they are content with whole, natural foods!  The changes made have greatly improved their seasonal asthma.  I am happy to report that the diet and prayer has made a tremendous improvement.

We still live in America and the processed, prepackaged and sugar is impossible to avoid all the time, but there are signs of the boys learning and making better choices that will improve their health for many years to come.  

Sweet Cinnamon Roasted Nuts

Mix 6 packets of stevia with 2 tsp of cinnamon

Beat an egg white. (I did not get a pic of this)

I promise you can do this!

Next toss 2 cups of nuts in the egg white.

Now pour on the stevia and cinnamon....

 Even at this point they smell wonderful...they get better!

This here is my silpat...love, love, love these Demarle products!

Pour out the nuts on the Silpat.  Place into 300 degree oven. 25-30 minutes...stirring them every 10 minutes.  I tell you they come out of the oven singing and poping ...more musical than rice crispies...

Allow them to cool.  Enjoy!  They are addicting and oh, so healthy too.  Can't keep the man clan out of them!  My nut jar is empty right now...gotta make some more!

Hearty Oatmeal Pancakes

I attribute using a lot of oatmeal in my diet to my weight loss. The complex carbohydrates keep one feeling full longer and also do not spike the blood sugar like white, refined, processed foods. I encourage you to try these. I will tell you before you make them. They are much more hearty than typical "American" pancakes; not at all like the "float away--light and fluffy biscuick type". These truly have substance.

Oatmeal Pancakes

1 cup oatmeal flour
1 TBS Baking powder
1/4 tsp salt
1/2 - 1 tsp cinnamon
1 egg
3/4 cup milk
2 TBS canola oil
See below for other variations.

Combine dry ingredients. Add the oil, milk and eggs. Beat until smooth. For thinner pancakes add 1-2 TBS more milk.

Heat griddle or skillet over medium heat or to 375. If necessary, use a little oil on skillet or griddle. (I usually do not since I use a nonstick griddle.)

For each pancake, pour about 1/4 cup batter onto griddle. Cook until puffed and dry around the edges. Turn and cook other sides until golden brown.

Sweet Potato Oatmeal Pancakes
1/2 cup pureed sweet potato (cook sweet potato in microwave for about 5-10 minutes)
1/2 tsp. pumpkin pie spice

Oatmeal Flour

Many years ago, I was well above my ideal weight. My Doctor ordered me to avoid processed food, including white flour. When one is initially handed a "diet" it can be such an emotional moment. The diet seemed so restrictive.

These pancakes provided for us a healthy sweet breakfast treat. I suggest topping these with banana slices, sprinkles of cinnamon, and drizzled with warm honey. The children like these with real maple syrup. A simple, quick on-the-go option would be two of these with fruit-sweetened jam or jelly and/or peanut butter.

These are made from quick oats that I have ground into flour in my blender (a relic Vita Mix).
When I first started making these and my oatmeal waffles, I would just grind what I needed at the moment in a little ($10) food chopper. These dietary changes have me using oatmeal flour often so I keep a large oatmeal canister full of oat flour.

Lemon Yogurt

Lemon Yogurt...sugar free...healthy and wellness plan approved!  So simple!!! Here goes.  Get a bowl and wisk!  You are ready!

1 lg container of plain yogurt                                       

3 small lemons

Juice them...
















I have really liked this juicer from Pampered Chef....

now add:
1/2 -1 tsp stevia

I whisked all three ingredients together ...and still wanted more lovely lemony flavor...so that is when I decided to add zest.

So simple to do...just got my old box grater that has 4 cutting options.  I use the tiniest grater option for zest.  It works for me and I don't have to keep up with the zester.  I bought one once, but I lost it.  I love my old box grater.  It goes back to my love for old things, but that is a whole other blog posting! 

Enjoy the lovely lemon yogurt, knowing that it is 100% sugar free and healthy!

Blueberry Mint Swetened IcedTea

Herbal teas

3 blueberry tea bags

2 mint tea bags

Place the tea bags in either pan or I choose to do

it in the microwave glass measuring cup.

Add filtered water...about 4 cups.

Heat in microwave for 5 minutes.  Then I walk away after taking a picture....fold laundry...just kinda forget about it so it can.....STEEP...yep that is the word.

Once it has steeped set the bags aside.

Add 1 tsp of stevia.  It is Stevita brand.  1 tsp is = 1 cup of sugar

I love the stuff....totally natural...

Stir it in...dissolves rather well in warm liquids.  The powdered stevia also works well in baked goods.The Stevita brand of stevia makes it in a liquid form as well.  Some forms of liquid stevia is very bitter....their brand is not.  Theirs is what I recommend adding to cold beverages.

BACK TO TEA.....

Fill a gallon pitcher 3/4 full of ice.
Pour the sweetened tea concentrate over the ice
Add three cups of water.

(I had been cooking all day...messy counters.  A real cooks reality)

Tomato Soup

2 TBS Olive oil
1 med onion, chopped
1 carrot, peeled and chopped
1 bay leaf
1 garlic clove
2 pkts stevia  (2 tsp sugar)
1 TBS parsley
1 tsp salt
½ tsp pepper
¼ tsp onion salt
2 tsp soda
3 cups  chicken stock
56 oz (two 28 oz cans) crushed tomatoes (approx 4  cups)

Milk or half and half  (to taste) It is optional.

Heat olive oil in a large saucepan.  Add onion , carrot, and bay leaf; cook over med heat.  Cook about 5 minutes until vegetables are soft.    Add garlic and cook 2 more minutes.  Add broth and tomatoes.  Puree in blender.  Add  stevia, parsley,salt, pepper, onion salt, and 2 tsp soda.  If serving immediately, can add either milk or half and half  at this phase.  This soup  is also very good without the milk or cream.  Do not allow the soup to boil with the milk in it or else it may curdle.

The tomato base (without the milk) freezes very well.
taste  I add the cream or milk as I prepare each bowl or mug of soup.  I keep the base recipe and add the dairy or chicken stock for a lower fat option.

Mint and Chamomile Sweetened Iced Tea

A mother is pleased to serve this at supper time.

Chamomile.....

Shhhhhh....they are resting so well tonight  :-)

Don't worry or feel too sorry for them.  Anticipating their beverage needs for sports, I have already bought them some Ginseng Energy....gonna try on me first...  Brew the tea...add the 1 tsp of stevia..pour over ice...Yummy and refreshing.   Check out this link for more detailed instructions for making iced tea.

They know it is better for them than sodas or drinks with food dyes, artificial flavorings, and artificial sweeteners.....

I can't help myself....folks...lets get real!  Loving these teas...and thanking God for stevia!!!

Spicy Cabbage Soup

The original recipe came from the wonderful Tasty Kitchen it can be found here . 


See the * for the revisions to make this "adrenal" healthy.
 

• Olive Oil
• 1 whole Onion, Chopped
• 2 whole Celery Stalks, Chopped
• 1 whole Green Pepper, Chopped
• 1 pound Lean (around 93/7) Ground Beef  *(I used ground turkey instead)
• 4 cloves Garlic, Minced
• 1 whole Jalapeno, Diced
• ½ heads Cabbage (1/2 Large Or 1 Small, About 4 Cups) Chopped
• 1 teaspoon Spicy Paprika
• 1 cup Raw Long Grain Rice *(I used cooked brown rice)
• 4 cups Water
• 3 dashes Worcestershire *(omitted)
• 1 can Crushed Tomatoes (15 Ounces) *(home canned or low sodium)
• Salt and Pepper, to taste

Directions:
Heat iron skillet over medium heat and add a light coating of olive oil.
Sautee onions, celery, and bell pepper until soft, but not cooked through.
Add ground turkey, garlic and jalapeño. Cook until ground turkey is done, stirring and breaking up ground beef pretty much constantly.

(At this point, I transferred everything to the crockpot added the remaining ingredients.  It was ready for our dining pleasure within 4-5 hours.)   

Add cabbage. Mix everything up. Put the lid on the pan and let the cabbage steam in the pan for a few minutes.
Remove lid, add paprika, rice, water, and crushed tomatoes. Reduce heat. Simmer covered for about 25 to 30 minutes or until everything is cooked through. (Or if your family is late getting home, this can simmer for a long time without ruining the soup.)
Salt and pepper to taste, and dig in.

This was the first cabbage soup recipe that pleased my non-picky eaters. Certainly a keeper!

Poppy seed salad dressing

In my efforts to avoid processed foods, I am finding excellent alternatives to the hum drum Ranch and Blue Cheese Dressings and adding a bit more flavor than the simple oil and vinegar option. This poppy seed dressing is both tangy and sweet. Certainly is lovely on fresh spinach and strawberry salad! Tonight I enjoyed it over a mix of spring greens and oranges.

2 TBS. finely chopped purple onion

3/4 tsp stevia (Stevita brand powder) or 3/4 cup sugar

1 tsp. dry mustard

2 tsp. salt

3/4 c. vinegar

2 c. salad oil

2 tsp. poppy seed

Wisk all ingredients together. Shake well before pouring over salad.

Citrus Squash Salad

"Fresh, crisp, refreshing" are just a few of the pleasant reviews this salad received today at our lunch at church.

8 yellow summer squash
3 oranges
2 lemons
1/4 cup olive oil
1/4 chopped mint
Pinch of stevia powder for a natural touch of sweetness (optional)

Thinly slice summer squash.
Toss with chopped mint.
Section the orange.
Wisk together olive oil and fresh lemon juice. Pour over the salad.
I refrigerated this overnight.



I recommend a mandolin cutter. I am excited to say that last week in my thrifting ventures, I found a mandolin cutter in its original box that resembles the one that my mother has from my Grandmother.