Herbed Celery Root & Parsnip Soup

How about steepin’ out with some new veggies in 2015?IMG_2243

This soup is a light and refreshing chowder delicious on it’s own and even better with roasted fish added. Due to my delicate constitution (or delicate humors) I can’t eat onions/leeks/garlic lately but the herbs give this soup tons of flavor.

When peeling the celery root you will notice a strong celery flavor (didn’t see that coming!) but I guess I was surprised as it looks nothing like celery. It has a mild flavor that is an excellent potato substitute. Double down on the parsnip for a sweeter soup.

The herbs will come off their stem when cooking–no need to take off leaves in advance.

Ingredients:

  • Celery root, peeled and cubed
  • Parsnip, peeled and cube
  • Big bunch or fresh oregano and/or thyme
  • Kale or other green vegetable
  • Water

Directions:

  • Cover celery root, parsnip and herbs with water and bring to a boil
  • Simmer at least 45 minutes or until very soft
  • Remove stems of herbs
  • Blend with stick blender
  • Add greens and simmer until cooked through

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Paleo: Asian Inspired Chicken and Cabbage Dumplings

These tasty dumplings are delicious on their own or in a soup.IMG_4975

Ingredients (all  measurements approximate):

  • 1 pound ground organic dark meat chicken
  • 1-2 tablespoons coconut aminos
  • 1-2 tablespoons red boat fish sauce
  • 1 inch chunk ginger
  • 1-2 cloves garlic
  • 1-2 cups cabbage, chopped
  • 1-3 tablespoons arrowroot starch/flour
  • a bit of chicken broth (if needed)

Directions:

  • Preheat oven to 400. Line baking sheet with parchment paper.
  • Combine fish sauce, coconut aminos, ginger, garlic and cabbage in Nutribullet or food processor. Pulse until ingredients to form a paste. If it is too dry to blend-add chicken broth.
  • Pour mixture over ground chicken and add arrowroot powder and mix. It will be very sticky but if its too sticky add more arrowroot.
  • Tablespoon portions onto baking sheet.
  • Bake until done–check after 15-20 minutes.

Yummy NutriBullet Smoothie Recipes

I love, love my NutriBullet and make “blasts” at least once or twice per day. It is an easy way to make a fast breakfast or snack and takes up very little counter space.IMG_4592

Here are a few of my favorite recipes:

Green Smoothie

You can use any combination of greens and fruit (fresh or frozen). We have been getting a lot of collards and mandarins in our farm box and I have found it makes a perfect combination.

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  • Collards
  • Whole mandarin orange
  • Avocado (whole or half)
  • Banana (whole or half)
  • Water
  • Fresh ginger

Sweet Potato Banana Smoothie

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  • Cooked Sweet Potato (1/2- 1 cup)
  • Banana
  • Pumpkin Pie Spice
  • Fresh ginger
  • Frozen pineapple
  • Almond milk

Gorgeous Beet Smoothie

The color of this smoothie is a gorgeous vibrant red that I just couldn’t capture in a photo. Great way to get your veggies and energize!

  • Cooked beets
  • Frozen Pineapple
  • Banana
  • Water

Chocolate Almond Shake

Great for a fix if you are craving sweets. I also add some beet greens sometimes.

  • Frozen Banana
  • Cacao Powder
  • Almond Milk

Let me know if you have a favorite smoothie recipe! Best wishes-Julie

Easy & Healthy Gluten-Free Dinners

Here are a few recipes I have been making lately:

  • Farm Box Summer Soup
  • Easiest Ever Fish Recipe
  • Mini Meatballs and Salad
  • Roasted and Fruity Chicken over Onions

Farm Box Summer Soup

Farm Box Summer Soup With Chicken

Farm Box Summer Soup With Chicken

I have been making this every week when I pick up my farm box varying the vegetables with the potato/onion base. It is incredibly tasty, creamy and light.

  • Chop and peel potatoes. Combine with chopped onion and garlic.
  • Cover with water and sprinkle in salt and pepper.
  • Cook until soft then puree with stick blender.
  • Add any raw vegetables and turn off heat. I love the combination of corn and zucchini.

Easiest Ever Fish Recipe

Easiest Ever Fish with  Veggies

Easiest Ever Fish with Veggies

I was always mystified/annoyed by cooking fish until I discovered this baking method.

  • Spread olive oil over red snapper or cod (on baking sheet).
  • Sprinkle with salt and dill.
  • Bake in preheated 400 degree oven about 12 minutes.
  • Serve with roasted vegetables.

Mini Meatballs and Salad

This recipe is inspired my my dear friend Miryum whose meatballs and rice right before Shabbat are my favorite comfort food.

  • Grate onion into organic, grass fed beef.  Add salt and lightly mix.
  • Form into small meatballs and bake in preheated 350 degree oven about 10 minutes.
  • Remove from oven and cover with foil until cooked through.
  • Serve with salad.

Roasted and Fruity Chicken over Onions

I wanted to find a good use for all the onions from my farm box.  The onions did a wonderful job flavoring the chicken while also serving as a edible roasting rack.

  • Make a marinade of fresh peaches, honey, marmalade, smoked paprika and fresh grated garlic or ginger.
  • Lay large slices of onion in pan. Put chicken pieces on top.
  • Spread marinade over chicken.
  • Bake in preheated 350 degree oven.
  • I did have to cover at some point because the marinade was getting charred. When too much liquid collected in pan I poured it out. Cooking time will vary depending on amount of chicken.

Happy Summer and Enjoy!-Julie

Summer Squash, Goat Cheese & Arugula Salad

Enjoy this simple main course salad inspired by my farm box!IMG_4137

Ingredients:

  • Summer squash, sliced in large chunks
  • Spring onion, sliced thinly
  • Arugula
  • Goat cheese
  • Dill
  • Coconut & Olive Oil

Steps:

  • Combine squash, onions, dill and oils in pan. Bake in preheated oven @ 350 for about 25 minutes (don’t overcook-they are better firm)
  • Pour over arugula
  • Top with goat cheese
  • Stir together–the oils and cheese will add flavor to the arugula

Happy Spring!

Sweet Potato Ginger Carrot Stew

This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. IMG_4069It is very mild in flavor and full of medicinal benefits.

Ingredients:

  • 2 1/2 cups water
  • 3 tablespoons corn meal
  • Sweet potato, peeled and cubed
  • 2 carrots peeled and diced
  • Burdock root, thinly sliced
  • Ginger, crushed through garlic press
  • Slice of lemon
  • Salt
  • Shredded cabbage

Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.

Chicken Soup

Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.IMG_3406

All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.

You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.

Ingredients:

  • One whole organic, free-range chicken (I like Mary’s Chicken)
  • Celery greens (adds a lot of flavor)
  • Onion, cut in half
  • Whole garlic, cut in half
  • Carrots
  • Burdock root (medicinal)
  • Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
  • Greens
  • Salt

Steps:

  • Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
  • Once it reaches a boil, add more salt. You may also skim the fat off at this time.

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  • Simmer uncovered for 40 minutes.
  • Turn off heat and cover.
  • Take a nap and/or bath.
  • Allow chicken to continue to cook with heat off for 1-2 hours.
  • Remove chicken and allow to cool.
  • Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
  • Once cool remove from bones and shred. You can freeze the carcass for another use.

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  • Remove broth–I like to use a glass measuring cup for easy pouring.

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  • Store in glass and plastic containers for the refrigerator and freezer.

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Kale Chips: Not Meh

The highlight of my Sunday morning is reading the “Meh List” in the New York Times magazine.  The meh list is a weekly compilation of things, people and places that are neither here nor there–just so so. I have been trying to come up with an item I can submit and on my list of possibilities was kale chips. Well I recently made them and and as it turns out not only are they not “meh” they have some sort of mystical quality. They were so good that I barely remember eating them!

Ingredients:

  • One bunch kale leaves, chopped
  • Juice of one lemon
  • Olive oil
  • Red Pepper
  • Salt

Steps:

  • Preheat oven to 300
  • The best way to get crisp kale chips is to make sure they are completely dry. After I ran the kale pieces through a salad spinner I laid them out on a kitchen towel and rolled them up.

  • Combine all ingredients, except salt, in a plastic bag and shake.
  • Lay across a baking sheet lined with parchment paper in a single layer. Sprinkle with salt.

  • Bake until crisp @ 20-25 minutes.

Kale “croutons” in sweet potato soup