We are taco’ed out over here, but we still had lots of leftover chicken so I have been repurposing it!

Last night, scrambled eggs with chicken, heirloom tomatoes and asiago cheese.

Tonight, Toritilla Soup.

(Let me tell you, it is kinda hard to blog about dinner when you don’t have a real camera and it is dark in the house at 4:30!)

NOTE: To make this, I did not follow a recipe. I just improvised with what was already in the house. Feel free to add and take away based on your pantry! But if you do follow my lead, you will not be disappointed!! It was GOOD!!

1 Onion-Diced

1 Zuchinni-Diced

1 tsp cumin

1 tsp chili podwer

garlic and salt to taste

5 dried chipotle peppers, seeded and diced (DO NOT LICK YOUR FINGERS!)

1 large ball jar homemade bone broth (or whatever broth you use)

1 large ball jar water

1 can diced tomatoes

1 bag frozen corn

1 can black beans (drain and rinse)

Squeeze tomato paste (if you still buy it in the small can, stop! The squeezer is so much easier!)

AND FINALLY! Shredded chicken.

Serve with sour cream and blue corn chips.

(You might want to remove the chipotles after simmering)

I need a lesson in iphone photography and iphoto editing!

In my next life I am going to blog beautiful pictures of perfect food,

but in the meantime I have a job and kids so you get what you get and you don’t throw a fit!!

ENJOY!!

P.S. I am allergic to avocado so everyone wondering why I would leave that out, now you know!!

Coconut Curry Shrimp

August 16, 2011 in Soups     8 comments

This is another favorite of ours and it gets made fairly frequently.

The ingredients always vary based on what veggies I have on hand, but the soup base is pretty much the same.

Coconut Curry Shrimp

2 small organic yellow onions, thinly sliced

3 bunches organic baby bok choy, chopped

1 batch organic crimini mushrooms, quartered

1-1/2 lbs wild, fresh shrimp (peeled and deveined)

1 1/2 cans coconut milk

1 cup bone broth

salt

pepper

ginger powder or fresh grated ginger

organic curry powder

small sprinkle crushed red pepper

In a large pan, sautee your veggies in coconut oil until tender. Sprinkle with ginger power or add fresh grated ginger if you have it.

Next add 1 1/2 cans of coconut milk and approximately one cup of bone broth to your veggies. (More coconut milk=sweeter soup. More bone broth=savory soup). I like mine more on the savory side.

Finally, add shrimp and seasonings and allow to simmer until shrimp is fully cooked.

I like to add a generous amount of organic curry power, a sprinkle of sea salt, a few twists of black pepper, and a small pinch of red pepper flakes for a little heat.

I am not a recipe follower and so when I cook I am not really a recipe maker either. Please take my recipes more as an idea to build on than as blueprint to follow exactly.

TGIF

June 25, 2011 in family , Main Dishes , Soups , Veggies and Sides     2 comments

Okay, last day I am going to do this recalling what we ate, EVER!

I am so not good at keeping track of things, especially in the summer when life and work are both crazy.

But it was a good try, don’t you think?!

Let’s see what I remember:

Breakfast:

Avery had Goat Milk Yogurt with strawberries and crumbled up home-made granola

Van had ? Maybe an apple, can’t recall.

Shane had ? Scrambled eggs? Almond Flour Biscuits? Both? Probably both.

I made Egg Salad for lunch but ended up eating it for breakfast, too. Accompanied by a yummy heirloom tomato.

(Egg Salad = 10 hard boiled eggs, home-made mayo, salt and pepper.)

Lunch:

Shane had egg salad and leftover meatballs. Not mixed together. :)

I had mixed greens with dijon vinegar dressing, heirloom tomatoes and egg salad on top.

Kids were at camp where they were having a Pizza Party. I sent them with an Amy’s Organic Pizza. Not the best option, but a better option.

(Our schools know how we feel about food and they are super cool about letting us know in advance when there is something going on so we can send our own food/treats.)

Dinner: This is where it gets YUMMY!!!

Well, not yet.

Kids had nachos: Grass Fed beef on organic blue corn chips with Raw Goat Milk Cheddar on top.

We had Soup!

Remember that bone broth you slaved away making earlier in the week? Here is what you can do with it!

Start with veggies: Onions, Carrots, Collard greens, and Sweet Peppers

Sauté in Coconut oil until tender

Then add broth. As much or as little as you want.

I also added about a tablespoon of fresh grated ginger.

Our broth is so rich and flavorful it really did not need much other seasoning, but you could add salt and pepper to taste, if you want. Or not. Whatever!

That’s what I’m talking about!!

I have no idea what anything cost, but whatever it was, it was worth it, and it really was not much.

We ate so good this week. All home made. All fresh.

Except that *&(^$ Pizza, but it happens!