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Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Crockpot Sprouted Orca Bean and Squash Chili

Put a new spin on your usual chili by adding Bob’s Red Mill orca beans to create sprouted orca bean and squash chili.  Pair it with freshly baked corn bread for a hearty week night dinner.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

There is nothing quite like a bowl of hot chili on a cool fall day. You can add lots of vegetables, make it extra meaty, spice it up or keep it mild.

I’ve made chili many ways. The possibilities are endless.

Try something new.

But one thing I have never added to my chili is orca beans! In fact I had never heard of them until recently.

Bob’s Red Mill orca beans are so fun. They look like mini orca whales with the black and white exterior. What kid wouldn’t love to have whales swimming around in her chili?!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

A lot to love about beans.

One of the things about orca beans that stood out to me right away was the nutrition content. They have lots of fiber, protein, folate, magnesium, potassium, phosphorus, iron and zinc. Talk about packing a punch!

Just be sure to sprout your beans first to make them easier to digest and to make the vitamins and minerals available. That means thinking ahead to start the beans the day before you make chili. But it only takes about thirty seconds to get them sprouting.

The other unique thing about this chili is the pureed squash. It adds thickness and a hint of sweetness. Combine that with tomatoes, onions, peppers, zucchini, broth and your choice of beef or chicken. Dinner is served!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Top it. Pair it.

Sprouted orca bean and squash chili can be eaten as is or you can add a variety of toppings. We like to add grated cheese and avocado. Another delicious addition is Stonyfield plain yogurt. It cools down the spice and adds a creaminess to the chili.

Of course you can’t just have a bowl of chili. Sprouted orca bean and squash chili is great served on noodles or rice.

But our favorite way to eat it is paired with cornbread! You can make traditional cornbread. Or if you have corn allergies like we do try my corn free cornbread. You’ll never know the difference.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Eat it now, eat it later.

Load up the crockpot with a big batch of chili. Serve it for dinner and pack up the leftovers for school lunches. Simply heat it in the morning, and it will stay warm in a thermos. Spread a generous helping of butter on leftover cornbread. It doesn’t get much easier or tastier!

Chili also freezes well. So you can keep some on hand in the freezer for an easy lunch or dinner.

My kids love orca beans. They are great in chili or cooked and eaten plain. Give them a try and see what your kids think. Then add them to sprouted orca bean and squash chili. They won’t be able to pass up killer whales in their soup!

Looking for a new, easy dinner this fall? Crockpot sprouted orca bean and squash chili is perfect any night of the week.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

 

Crockpot Sprouted Orca Bean and Squash Chili
Serves 6
A new twist on chili with orca beans and squash.
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Ingredients
  1. 1/2 cup Bob's Red Mill orca beans
  2. warm water
  3. 2 cups chicken or beef broth
  4. 1 lb. ground beef or chicken
  5. 1 cup pureed squash
  6. 1 cup diced tomatoes
  7. optional: 1/2 cup diced onion
  8. optional: 1/2 cup green peppers, diced
  9. optional: 1/2 cup zucchini, diced
  10. 2 tsp. unrefined sea salt
  11. 1 tsp. garlic powder
  12. 1/2 tsp. chili powder
  13. 1/4 tsp. cumin
  14. optional toppings: shredded cheese, avocado, Stonyfield plain full fat yogurt
Instructions
  1. The day before making the chili, place the beans in a bowl and fill it with warm water. Let it sit 8 hours. Drain the water. Let the bowl sit in a warm area or in the oven (turned off) with the light on for 8 hours.
  2. When ready to prepare, cook the meat. Add it to the crockpot.
  3. Saute the onion, peppers and zucchini (if using). Add them to the crockpot.
  4. Add the sprouted beans, broth, squash, tomatoes and seasoning.
  5. Cover and cook on HIGH 6-8 hours or on LOW 8-12 hours, until beans are fully cooked.
  6. Add toppings to individual bowls if desired.
Notes
  1. This chili freezes and reheats well.
  2. You can replace the squash with pumpkin.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Creamy Sprouted Red Lentil and Sausage Stew

Start the school year with nutrient dense creamy sprouted red lentil and sausage stew.  It is full of broth, vegetables and protein for a great lunch or dinner.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

Ready or not, summer is over. The holiday has come and gone. It is back to school time for everyone.

It is also time for the weather to turn cooler and the days to be shorter.

After hot summer days it is time to return to a warm bowl of soup, freshly baked bread and hot apple cider.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Soup is the perfect fall food. It is comforting and warm.  But it will also help boost your immune system if you include lots of homemade bone broth. Just what you need for warding off illnesses in the fall.

You can go the traditional route with chicken noodle and beef vegetable soup. Or maybe spruce it up a bit with squash or split pea.

But I’ve got a new soup for you that the whole family will love. The really great thing is that it is easy to make and packed with nutrients.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

It starts with lentils.

Sprouted red lentil and sausage stew starts with Bob’s Red Mill red lentils. They contain lots of fiber, protein and iron. It is important to sprout them first for easier digestion and absorption of nutrients. It will also allow them to cook very quickly.

If you’ve never sprouted lentils it is so easy.  Just put warm water over them.  That’s pretty much all there is to it.

Now add bone broth, sausage and vegetables to these colorful lentils and you’ve got an amazing soup that comes together in no time.

Looking to add even more nutrition? Toss your favorite greens in during the last few minutes of cooking (I like spinach). Then top it all off with some plain Stonyfield yogurt for creaminess and healthy fat.

Your kids will love it.

Are you worried your kids won’t be willing to try lentils? No need for concern.  The lentils cook down and virtually disappear into the soup. It just looks like sausage and vegetables. But the lentils will give the soup a great texture and thickness. They make it really filling.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Great for lunch or dinner.

You’ll want to make a big batch of sprouted red lentil and sausage stew. Have it for dinner one night. Then pack the leftovers in lunches. Simply warm it on the stove for a  minute in the morning and pack it in a thermos.

This stew also freezes well.  So you can make a double batch to eat some now and freeze a meal for another busy week night or easy lunches later on.

Red lentil and sausage stew is filling enough to be your whole meal. But we like some variety. So I serve it with crackers and cheese, bread with jam or a delicious sweet bread like pumpkin, zucchini or winter spice.

Have you ever had red lentils? Are you ready to try some?

Whether you’re new to lentils or they are a staple in your pantry, this creamy sprouted red lentil and sausage stew needs to be on your menu this fall.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Creamy Sprouted Red Lentil and Sausage Stew
Serves 6
A creamy, rich stew filled with sprouted red lentils and sausage.
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Ingredients
  1. 1/2 cup Bob's Red Mill red lentils
  2. 3 cups warm water
  3. 3 cups chicken broth
  4. 1/2 lb. ground sausage, cooked and crumbled OR precooked sausage, cut up
  5. 2 large carrots, cut up
  6. 1/2 cup sweet potato, cut up
  7. 1 small onion, cut up
  8. 1 Tbsp. extra virgin olive oil
  9. 1 tsp. unrefined sea salt
  10. 1/2 tsp. garlic powder
  11. 1/2 tsp. dried thyme
  12. 1/2 tsp. dried dill weed
  13. 1 cup plain, whole milk Stonyfield yogurt
  14. optional: 2 cups chopped greens (spinach, kale, chard)
Instructions
  1. In a small bowl combine the lentils and warm water. Let sit in a warm place or in the oven with the light on for at least 12 hours. Drain water and return to warm place for another 6 or more hours to sprout.
  2. In a large sauce pan saute the vegetables in olive oil 5 minutes.
  3. Add the broth and seasoning.
  4. Simmer 20 minutes.
  5. Add the sprouted lentils and cooked/cut up sausage.
  6. Simmer another 20 minutes.
  7. Add greens in last 3 minutes if desired.
  8. Top individual bowls with plain yogurt and stir into soup.
Just Take A Bite http://justtakeabite.com/
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Rustic Chicken Zucchini Pie with Olive Oil Crust

Looking for a new way to use up your abundance of zucchini? Rustic chicken zucchini pie with olive oil crust makes the perfect breakfast, lunch or dinner! Serve it warm or cold any time of day for a filling and nutritious meal.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Summer is about having fun, getting outside and being active. That includes riding bikes, picnics at the park and pool parties.

But summer is also about slowing down, taking it easy and enjoying the simple pleasures. Think lounging on the beach, sitting by the fire watching the stars and snuggling with your kids on a quiet rainy day.

When it comes to soaking up the summer I think of simple, comfort food that utilizes fresh produce.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Summer food.

Rustic chicken zucchini pie is comfort and summer all wrapped up in a pie crust.

It is a cross between pie and pizza.

The crust is a simple soaked dough made with flour, water, olive oil and salt. The filling is chicken and a bit of squash simmered in bone broth until a thick sauce forms. Finally a layer of zucchini tops the pie for a beautiful and delicious dish.

Simple and versatile.

Rustic chicken zucchini pie is fancy enough for dinner guests. Though you might want to make two! It will go quickly.

It is also simple enough for a weeknight meal that the kids will devour.

Eat it with a fork and knife or your hands. Serve it at the dinner table or pack it in a picnic.

Breakfast, lunch or dinner.  Warm or cold.

A full meal all wrapped up in a delicious package, rustic chicken zucchini pie is really that good and that versatile.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Allergen friendly.

The thing I love about it is that it is naturally dairy, egg, nut, corn and coconut free. I did use a wheat crust, but gluten free flour can replace the wheat. So it is safe for just about everyone!

If you can tolerate cheese some fresh mozzarella mixed into the sauce or grated parmesan on top would taste great.

No chicken on hand?  Swap it for another meat like sausage. Or simply make it a veggie pie.  The sauce underneath can be made without the meat. Simply add a little extra squash to the broth for a creamy base.

Lunch time!

For all of the busy moms out there chicken zucchini pie is perfect for a grab and go lunch. It’s hard enough to feed the kids let alone find time to make your own lunch. Make a pie at the beginning of the week and grab a slice or two each day for lunch.

If you want to get a head start on school lunches you could make a few chicken zucchini pies, cut them into slices and freeze individual pieces. Simply pull out a piece when you need it for adding to a lunch box or even for an easy breakfast.

I don’t know about you but any time I can get my kids to eat broth while at school is great. Vegetables on top of it is a bonus.


Check out the Lunch Box ebook for more fun recipes (35% off through 9/7/15!)


Don’t let that pile of zucchini go to waste! Create a simple summer dish the family will love. Rustic chicken zucchini pie with olive oil crust is perfect for any occasion.

How do you like to use zucchini – in sweets like zucchini bread, cake and scones or in a savory dish?

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Rustic Chicken Zucchini Pie with Olive Oil Crust
Serves 4
Creamy chicken, fresh zucchini and a simple olive oil crust - the perfect breakfast, lunch or dinner!
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Crust
  1. 1 cup whole wheat, all purpose or gluten free flour
  2. 1/2 tsp. unrefined sea salt
  3. 3 Tbsp. extra virgin olive oil
  4. 2-3 Tbsp. cold water
  5. 1 Tbsp. lemon juice
Filling
  1. 2 Tbsp. pureed squash
  2. 2 medium zucchini
  3. 1 cup cooked, shredded or diced chicken
  4. 3/4 cup chicken broth
  5. 1/4 tsp. unrefined sea salt
  6. 1 tsp. of a combination of basil, rosemary and thyme
Crust
  1. In a food processor combine the flour, salt and olive oil. Pulse until crumbly.
  2. Add the water and lemon juice.
  3. Process until a ball of dough forms.
  4. Wrap in plastic wrap and refrigerate 7-24 hours.
Filling
  1. Slice the zucchini and lay it on a cooling rack.
  2. Sprinkle with salt and let sit 20 minutes. Flip and repeat. (This will remove a lot of the water.)
  3. Pat the zucchini dry with paper towel when done draining.
  4. While the zucchini is draining, cook the chicken, squash and salt in broth. Simmer until it is thick and the liquid is evaporated, 5-10 minutes.
  5. Heat oven to 350*F.
  6. Roll the dough into a 12" round on parchment paper.
  7. Spread the chicken filling on the dough, leaving a 2" border.
  8. Layer the zucchini on top of the chicken.
  9. Season with herbs.
  10. Fold edges of dough onto zucchini.
  11. Drizzle the top with olive oil.
  12. Bake for 70 minutes.
  13. Allow to cool for 10 minutes before slicing.
Notes
  1. This can be served warm, room temp or cold.
  2. This can be frozen whole or in slices.
  3. You can add 1/2 cup shredded cheese to the filling and/or the top.
  4. To make a meatless pie omit the chicken and increase the squash to 1/2 cup.
Just Take A Bite http://justtakeabite.com/
Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Crockpot Philly Cheese Steak Soup

Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple PieYes, I know it’s spring.  So hot soup may not be the first meal that comes to mind.  But soup is really great all year long.

It is packed with nutrition, of course.  But what’s great about soup in the spring and summer is how easy it is to make so you have lots of time to play outside!  Soup gets even easier when you make it in the crockpot.  Toss the ingredients into the crockpot in the morning, go about your day and dinner is ready when you need it.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

This soup was inspired by the classic Philly cheese steak sandwich.  Beef, peppers and onions are simmered all day in a delicious broth.  Then you can serve it topped with shredded cheese.

For my dairy free friends you can add a dollop of pureed squash to get the cheesy feel.  Or just make the soup creamier with an extra splash of your favorite milk substitute.

Pair the soup with your favorite bread (I like to make garlic bread with this soup) or crackers.  Add a fresh salad and dinner is served.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

The whole family enjoyed this soup.  I love how easy it is to make.  The leftovers are great for lunches.  Or you can make a big batch and freeze a whole meal’s worth so you have an even easier meal on hand.

This is also a very budget friendly meal.  Ground beef, onions and peppers are very affordable!

Do you like Philly cheese steak sandwiches?  You’ll love this soup version.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

Crockpot Philly Cheese Steak Soup
Serves 6
A simple soup version of a Philly Cheese steak.
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Ingredients
  1. 1 lb. ground beef
  2. 1 small onion, chopped
  3. 1 - 2 cups bell peppers, chopped
  4. 2 tsp. unrefined sea salt
  5. 1 tsp. garlic powder
  6. 1 tsp. season salt (I use Redmond)
  7. 1 cup milk or milk substitute
  8. 2 cups beef or chicken broth
  9. 2 cups shredded cheese of choice or 1/2 cup pureed squash (optional - for topping)
Instructions
  1. Turn the crockpot to high.
  2. Add the beef, onion, peppers, salt, garlic powder and season salt. Spread out the beef.
  3. Cover and let cook for 1 hour to start browning the meat.
  4. Break up/stir the meat.
  5. Add the broth and milk.
  6. Cover and cook on high 3-6 hours or low 5 - 10 hours.
  7. Top with cheese or squash if desired when serving.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Broth For Breakfast: Toast

Broth For Breakfast: Toast | Homemade Dutch Apple PieI have another super simple way to add broth to your breakfast.  It doesn’t even require cooking (unless you consider making toast cooking).

The only thing this does require is very gelled broth.  It should be unseasoned or very mildly seasoned if you want to add jam.

Then just grab a knife, some toast and start spreading!

Gelled broth is a lot like jelly.  You can use it the same way.  I personally just add the broth and sprinkle sea salt on top.  But if you’re not a fan of the broth flavor you can use a thinner layer of broth and spread jam on top.  You’ll never know it’s there.  The broth sort of melts onto the toast.

This is an easy way to get kids to eat broth.   They don’t even have to know it’s there!

Pair toast with jam and broth with broth scrambled eggs for a really nutrient dense breakfast.   You’ll have protein, carbohydrates and fat.  You’ll have starch, sugar, salt and saturated fat.  You’ll have the healing benefits of broth combined with eggs to make a complete protein.

That is about as good as it gets for breakfast.  Your body and metabolism will be soaring for the rest of the day.

Broth For Breakfast: Toast | Homemade Dutch Apple Pie

Broth For Breakfast: Toast
Serves 1
A simple breakfast dish that uses broth.
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Ingredients
  1. 1 slice of bread of choice
  2. 1-2 Tbsp. gelled broth
  3. sea salt to taste
Instructions
  1. Toast the bread or keep at room temperature.
  2. Spread the broth on the toast.
  3. Sprinkle with sea salt.
Notes
  1. You can spread butter or coconut oil on the bread before the broth.
  2. You can spread nut butter, jam or honey on top of the broth.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Broth For Breakfast: Scrambled Eggs

Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple PieBy now I’m sure you’ve heard about the benefits of bone broth.  It is great for healing the gut, for boosting the immune system and for adding essential vitamins and minerals to the diet.  It is important to consume broth every day.

But what if you don’t like soup?  Or maybe you just can’t stomach plain broth?  There are many recipes that incorporate broth.  I have a lot of delicious ones on my site, like sloppy joes, sweet and sour meatballs, beef stroganoff and stir fry.

Those are great lunch and dinner options  But I personally like to start my day with broth.  I love getting a nutritional boost right away.  Plus I think it’s important to eat a big breakfast to really fuel your body.

I do eat soup most mornings.  It’s easy.  I just use whatever broth and leftover meat and vegetables I have on hand.  But I know not everyone can stomach the idea of soup for breakfast.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

So I’ve come up with some easy ways to get broth into your breakfast.  You won’t even know you’re eating it!

One way to easily eat broth for breakfast is in your scrambled eggs.  I came up with this version of eggs for my son who is allergic to dairy.  I couldn’t use raw milk in his scrambled eggs.  But milk alternatives can give a strange flavor.  So I started using broth.  It works so well!

Skip the milk.  Add some broth to your eggs and cook them as usual.  It gives the eggs a great flavor!  Plus you’re getting a nutritional boost.  The combination of broth and eggs is a power packed breakfast.  Add a piece of toast with homemade jam and you’ve got a complete meal to really fuel you for the day.

Do you start your day with broth?  It just got a little easier.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

Broth For Breakfast Series: Scrambled Eggs
Serves 2
Scrambled eggs cooked in broth.
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Ingredients
  1. 1/2 cup broth
  2. 3 eggs
  3. sea salt and pepper to taste
  4. 2 Tbsp. coconut oil, butter, lard or bacon grease
Instructions
  1. Heat the broth and oil in a small skillet.
  2. Once the broth starts to simmer add the eggs and seasoning.
  3. Stir the eggs to break the yolks and cook as you would regular scrambled eggs.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Basic Grains: Quinoa

Basic Grains: Quinoa | Homemade Dutch Apple PieNow that you understand why it’s so important to properly prepare your grains (and nuts and seeds) it’s time to start learning how.  Let’s start with the basics.

Today I’m starting my basic grain series with quinoa.  Although it is technically a seed it is treated the same as a grain.  Plus it is a delicious and nutritious addition to your diet, even if you are gluten free.

It took a long time for me to understand how to work with quinoa.  I treated it like I did rice – add water, boil, done.  But quinoa needs more care than that to make it digestible.

The first step is soaking the quinoa to remove the bitter coating and start the fermenting process.

Then the quinoa is rinsed.  Finally it is cooked, preferably in broth for a nutrient boost and easier digestion.

If you look at the directions on a package of quinoa it will usually say to cook about twelve minutes and then let it sit for fifteen minutes.

But to really cook it properly quinoa should be cooked for about an hour.

After the soaking, rinsing and long cooking you’ll have a flavorful dish that is easy on the tummy.

If using the quinoa for something that is not savory you can simply cook it in water.  It will still be prepared well for easier digestion.

Quinoa can be cooked in advance and used in cold salads, added to soups or even used as a replacement for oatmeal for breakfast.  It will add great texture and flavor to your food.  Plus it has a lot of protein.

Are you sick of rice or just want something different?  Thinking about trying quinoa?  Get it soaking a day ahead and you’ll be all set for an easy and nutritious part of your meal.Basic Grains: Quinoa | Homemade Dutch Apple Pie

Basic Grains: Quinoa
Serves 4
Basic cooking directions for properly prepared quinoa.
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Ingredients
  1. 1/2 cup quinoa
  2. 2 cups warm water
  3. 2 Tbsp. lemon juice, kefir or whey
  4. 1 1/2 cups water or broth
  5. seasoning (optional - salt, garlic powder, herbs)
  6. 1-2 Tbsp. EVOO, coconut oil or butter (optional)
Instructions
  1. Combine the quinoa, water and lemon juice.
  2. Let sit 24 hours.
  3. Drain and rinse the quinoa.
  4. Place the quinoa in a medium saucepan.
  5. Add the broth/water and seasoning.
  6. Bring to a boil. Simmer, covered about one hour. Add extra liquid if getting too dry.
  7. Remove from heat and add fat if desired. Adjust seasoning to taste.
Notes
  1. If using the quinoa for a breakfast cereal or something not savory use water for cooking and don't add seasoning.
  2. Quinoa can be cooked in advance and kept in the refrigerator until needed. Simply reheat with a bit of broth or water.
  3. Cooked quinoa can be added to soups and salads.
  4. Cooked/cooled quinoa can be used in place of polenta.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Crockpot Sweet And Sour Chicken Stir Fry Soup

Crockpot Sweet and Sour Chicken Stiry Fry Soup || Homemade Dutch Apple Pie

 I love stir fry.  But with little kids and a busy schedule I don’t always have time to stand at the stove and cook.

So I came up with a new way to eat stir fry – as a soup!  Throw all of the ingredients in the crockpot in the morning.  Dinner will be ready whenever you need it.

You get the rich, nutrient dense broth plus the sweet and sour flavors of stir fry.

This soup is great because you can add whatever vegetables you like/what you tolerate.  It can be served plain or over rice or quinoa.  You can even add the starch right into the crockpot to really make it a one pot meal.

If you don’t have any chicken on hand beef will work as well.  A beef and broccoli stir fry soup is just as great as chicken and vegetables.  The base is the same, just swap the meat and vegetables.

If you have very small children or kids with food texture issues you can just cook the vegetables to start.  Then puree the soup.  Then add the chicken and let it cook the rest of the way.  You’ll still have the sweet and sour flavor, but in pureed form.

This makes a great light and simple meal after all of the holiday gatherings.  Plus it will be great for your immune system after parties, traveling and not so healthy foods.

Sweet and sour chicken stir fry soup is a great weeknight meal that you can prepare in just a few minutes.  Then you’ll have a nutritious and delicious dinner ready in the evening.

Do you like stir fry?  Why not try it as a soup! 

Crockpot Sweet and Sour Chicken Stiry Fry Soup || Homemade Dutch Apple Pie

Crockpot Sweet and Sour Chicken Stir Fry Soup
Serves 4
A simple soup with the sweet and sour flavors of stir fry.
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Ingredients
  1. 3 cups chicken broth
  2. 2 boneless skinless chicken breasts, cut into 1" pieces
  3. 3 cups vegetables, cut in bite size pieces
  4. 1/3 cup honey
  5. 2 tsp. unrefined sea salt
  6. 1 tsp. garlic powder
  7. optional: 1/2 cup rice, 1/2 cup quinoa, 3 Tbsp. coconut oil
Instructions
  1. Combine the broth, chicken, vegetables, honey, salt and garlic powder (and coconut oil) in a crockpot.
  2. Cook on high 4-8 hours or low 6-12 hours.
  3. If desired add rice or quinoa during the last hour of cooking and turn to high.
Notes
  1. You can add coconut oil to the crockpot or to individual bowls to balance the fat/protein/starch of the soup.
  2. Beef broth and cut up beef can be substituted for the chicken broth and chicken.
  3. You can serve the soup over rice instead of adding rice to the crockpot.
  4. For a pureed version cook just the broth, vegetables, honey and seasoning until vegetables are tender (about 3 hours). Then add the chicken and cook until the chicken is cooked (about 4 hours).
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Nightshade Free Nutrient Dense Pizza Sauce

Have you ever heard of putting broth in your pizza?  It sounds crazy.  But now you can with my nightshade free nutrient dense pizza sauce.

Nightshade Free Nutrient Dense Pizza Sauce | Just Take A BiteIn a house with multiple people that are dairy free pizza is a tricky thing to make.  Especially when one of them is a child.

It is also hard to make pizza when some are sensitive to nightshades.  When you take away cheese and tomatoes you don’t have many traditional pizza components left.

So I came up with a solution for both problems that is also packed with nutrition.

I use butternut squash as the base.  It mimics the flavor of both tomatoes and cheese.  Then I simmer it with broth and seasoning.  The end result is a flavorful sauce that creates a pizza everyone can enjoy.  And it only takes about five minutes to make.Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

My oldest is not dairy free.  But she ate her pizza without cheese when I used this sauce.  She said it was the best pizza she had ever had!

The real test, though, was my husband.  I made a “regular” pizza for him with wheat crust and cheese.  I simply swapped regular pizza sauce for my nightshade free sauce.  He said he couldn’t really tell the difference!  He ate his pizza with no complaints.

That sounds like a winning recipe to me.Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

Do you miss pizza because you can’t have nightshades or dairy?  Now you can enjoy it!  Plus you’ll get a nutritional boost with the added broth.

I make a gluten free pizza crust, spread the sauce on and add our favorite toppings.  The whole family gets a fun, satisfying and allergen friendly meal.

This is a great option for kids.  It’s even great for a birthday party or packed in a school lunch.

How do you like your pizza?  Have you ever tried it without cheese and tomatoes?Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

Nightshade Free Nutrient Dense Pizza Sauce
Pizza sauce made without tomatoes with an added nutritional boost from chicken broth.
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Ingredients
  1. 1 cup pureed squash (butternut or another sweet squash works best)
  2. 1/2 cup chicken broth
  3. 3/4 tsp. unrefined sea salt
  4. 3/4 tsp. garlic powder
  5. 3/4 tsp. dried basil
  6. 1/2 tsp. dried oregano
  7. 1 tsp. cane sugar
Instructions
  1. In a small saucepan combine all of the ingredients.
  2. Heat and stir for about five minutes, until thick and warm.
  3. Spread on prepared pizza dough and add favorite toppings.
  4. Bake according to pizza dough directions.
Notes
  1. This makes enough sauce for two 12-14" pizzas.
  2. You can prepare this in advance and freeze it.
  3. You can make a large batch to freeze in single pizza portions and have on hand for easy pizza night.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Supper Series: Beef Stroganoff

Simple Supper Series Beef Stroganoff || Homemade Dutch Apple PieToday I have another recipe that comes together in minutes and incorporates broth.  Beef stroganoff is simple and versatile.

Ground beef is simmered with broth and milk or milk substitute to create a creamy sauce.  You can go as bold or as simple as you like with the seasoning.

There are several ways to serve this stroganoff.  A common way is over noodles.  If you prefer noodles you can cook them separately or even add them right to the pan with a little extra broth for a one pot meal.

I served this over mashed potatoes (we had leftover potatoes, so all I had to do was heat and serve!) for those that could have them.  For the others I served the beef stroganoff as an open face sandwich on homemade gluten free rolls.  My son really enjoyed eating it that way since he could use his hands.Simple Supper Series Beef Stroganoff || Homemade Dutch Apple Pie

Beef stroganoff can be served just about any way you like.  Try it on squash or rice.  You can even eat it plain!

This is definitely a simple supper.  Plus it is full of nutrients from the beef and the broth.  It is also very allergen friendly with no dairy, gluten, grains, eggs, nuts or corn.

Another great thing about this beef stroganoff is that it is a very budget friendly meal.  Ground beef, broth and onions are very affordable.  So you can serve the whole family for very cheap.

Beef stroganoff is easy to prepare, big on flavor and full of good stuff.  The whole family will enjoy it.

Simple Supper Series Beef Stroganoff || Homemade Dutch Apple Pie

Simple Supper Series: Beef Stroganoff
Serves 4
A simple beef stroganoff that incorporates broth and is free of allergens.
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Ingredients
  1. 1 lb. ground beef (or pork, turkey or chicken)
  2. 1 Tbsp. coconut oil, lard or tallow
  3. 1 small onion, diced (optional)
  4. 1/2 cup beef, chicken or turkey broth
  5. 1/2 cup milk or milk substitute
  6. 1 Tbsp. arrowroot or tapioca flour
  7. 1 tsp. unrefined sea salt (to taste)
  8. 1/2 tsp. pepper
  9. 1/2 tsp. garlic powder
Instructions
  1. In a large skillet heat the coconut oil.
  2. Brown the meat and onions.
  3. Add seasoning, broth and milk.
  4. Simmer for five minutes.
  5. Combine the arrowroot with 1 Tbsp. cold water.
  6. Add the arrowroot mixture to the pan and simmer until thickened, about 3 minutes.
  7. Adjust seasoning to taste.
  8. Serve over mashed potatoes, noodles, rice, bread or squash.
Notes
  1. If you want to make a one pot dish simply add 1 cup any variety of noodles and another 1 cup of broth to the pan. Simmer until the noodles are cooked. Add extra liquid if the noodles absorb too much.
  2. This recipe can easily be doubled.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.