Monday, January 11, 2010

Wild Rice Chicken Curry Soup

This soup is just so delicious.   It is the perfect consistency and its flavor is perfect.  The chicken turns out so tender cooked right in the soup at the end.  -Kristin

2 onions, chopped
6 carrots, chopped
6 stalks of celery, chopped
3 T. olive oil
2 T. butter
2 quarts of chicken broth
one pound of chicken breasts cut into small pieces
1/4 cup red lentils
1 1/2 cups of wild rice  or rice of your choice, cooked according to directions
salt to taste
1 T. curry powder
8 oz. coconut milk, regular or lite
  • Cook your rice.
  • Saute onions, carrots, and celery in olive oil until soft. 
  • Stir in the butter and add the curry powder; cook for 5 minutes. (This infuses the oil with the curry powder.)
  • Add chicken broth, lentils, and wild rice. Simmer for 30 minutes.
  • Add diced chicken breast and coconut milk. Simmer gently for 10 minutes or until chicken is thoroughly cooked.

Sunday, January 3, 2010

Pumpkin Cookies- Naturally Sweet

These are so delicious!  I love these little cute cookies. one will be able to tell they are "healthy".  -Kristin

1 c. pumpkin
1/2 c. coconut oil, melted (or butter)
3/4 c. sucanant
2 eggs
2 c. whole wheat flour
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 t. ground cloves
1 t. cinnamon
1/2 c. unsweetened coconut

  • Mix together the pumpkin, oil, sucanant and eggs. Beat well until smooth.
  • Stir remaining ingredients together.
  • Add the dry mixture to the wet mixture. Stir well.
  • Bake 8-10 minutes at 350 on greased baking sheets.

Sweet Potato Black Bean Chili

I have wanted to try this for awhile but was so hesitant about the combination. I am so glad I tried it, it is a new favorite! I love the sweetness and bit of spiciness of this chili. -Kristin

2 medium sweet potatoes, peeled and diced
1 small sweet onion, small diced
1 green or red bell pepper, seeded and diced
3 garlic cloves, minced
1 can black beans, rinsed and drained
1 can diced tomatoes, undrained
1 1/2 c. veggie or chicken broth
1 T. chili powder
1 t. cumin
1 t. paprika
pinch of cayenne
1/2 t. salt
  • Saute all of the veggies in a bit of olive oil.
  • Add the rest and simmer until the sweet potatoes are fork tender but not falling apart.