Cooking Done With Care

{photo by Chinh Le Duc on Unsplash}

“Cooking done with care is an act of love.”

~ Craig Claiborne

We haven’t posted any recipes here in quite awhile!

Is anyone else out there trying to cook more healthy meals for the family lately? It always seems like after the sugar-rush of the holidays, we are desperately in need of real food. And then there are all the colds and flus going around… time for some good old-fashioned wholesome fare to boost our immune systems!

Are you with me? Let's love on our families by cooking a nutritious meal when we can (but no guilt about stopping for take-out on the way home from school sporting events when we need to…!). Here are a few ideas for your consideration, with my own comments in italics:

(To find “printer-friendly” versions, click on the links to go to the source websites.)

Slow Cooker White Chicken Chili with Sweet Potato

Recipe and photo by Paleo Running Mama
Serves 6-8

I love a good slow cooker meal, especially during any sports season when we always seem to be getting home at dinner time. And since it’s winter, chili is a regular meal in our house. This is a chili I recently discovered and now love! It’s full of healthy ingredients, and my family likes when I add canned white beans to this, which is a great suggestion if you aren’t actually following a Paleo diet.

Ingredients:

• 1.5 lbs organic boneless chicken breasts
• 1 large white or Japanese sweet potato peeled and cut into 3/4 inch chunks about 3 cups*
• 2 cups homemade bone broth or sugar free broth/stock
• 4 oz can diced green chiles
• 1 tbsp finely chopped fresh jalapeños
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp chili powder
• 1/8 tsp cayenne pepper more or less depending on your spice preference
• 1 small yellow onion diced
• 4 cloves garlic finely chopped
• 1 tsp dried cilantro or 1 tbsp fresh minced
• 1 tbsp organic ghee or butter
• 1/2 cup coconut cream**
• 1 tbsp fresh lime juice
• 2 tbsp nutritional yeast – optional

Instructions:

1. Place the chicken in the slow cooker and top with sweet potato cubes, broth, green chilis, jalapeño, onion and garlic, salt and all the spices (you will leave out the last 4 ingredients for now) Cook on high for 3-4 hours or low 6-7 hours. I use a programmable slow cooker which makes timing things very convenient!
2. After the cook time is complete, remove the chicken to a large dish and set aside. Add the ghee, coconut cream, lime juice, and nutritional yeast to the slow cooker and stir well to combine.
3. Cover and cook on hi for 20 minutes.
4. During this time, shred the chicken with two forks, then add it back to the slow cooker after 20 minutes and continue to cook 10 more minutes on high.
5. Serve with avocado, extra cilantro or chives. Enjoy!

Recipe Notes:

*If you can't find a white sweet potato, a common orange one will be fine, just cut into 1″ inch chunks since they're a bit softer.

**Coconut cream is the solid part in a can of refrigerated coconut milk. You can buy full-fat coconut milk and use only the thick part, or purchase a can of coconut cream only.

Thai Butternut Squash Soup

Recipe and photo by Kylee Cooks
Serves 4-6

I’ve made this nourishing soup several times lately and it’s downright delicious with just a touch of spicy Thai heat (which you can adjust either way). I could sip on this out of a mug all day long. It’s also freezer friendly and can be made ahead. Below are the stovetop instructions, but she also gives Instant Pot instructions on her site.

Ingredients:

• 4 lb butternut squash peeled, deseeded and chopped (you can buy this frozen and it works really well!)
• 1 cup onion diced
• 4 cups vegetable stock (or homemade chicken broth for more immune-boosting power)
• 1 tsp kosher salt – use ½ tsp if using table salt vs kosher
• 14 oz can coconut milk divided – keep about ¼ cup for topping
• 4 tablespoons Thai red curry paste (I only used 2 Tbsp)
• ¼ cup chopped cilantro – save some for topping

Instructions:

1. Place butternut squash, onion, stock and salt into a large saucepan or dutch oven with a lid.
2. Bring to a boil, then simmer for 45 minutes (you want the squash to be REALLY soft).
3. Add the coconut milk, curry paste and cilantro, and stir.
4. Either use a stick blender right in the pot, or let it cool a little then (in batches), puree in a blender (be careful!!).
5. Ladle into bowls, swirl with reserved coconut milk and extra cilantro.
6. Devour.

Spiced Vegan Lentil Soup

Recipe and photo by Cookie and Kate
Serves 4-6

This feels like health in a bowl! Make up a batch of this over the weekend when you have a little time to cook. Freeze some for another night when you don’t have as much time (thaw first).

Ingredients:

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

Instructions:

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Mango Lassi

Recipe and photo by Simply Recipes
Makes 2 cups

Thank you, Lisa Ann Dillon, for suggesting this one – we have been slurping these down almost daily! Fresh (or frozen) fruit, probiotic-rich yogurt, and raw honey combine for a sweet, refreshing treat you can feel good about. Below is an actual recipe I found, but all I do is put partially thawed frozen mango (I take some out of the freezer about 30 minutes before I want to make it), plain yogurt, and raw honey in a blender, and blend for 2 minutes. Easy!

Ingredients:

• 1 cup plain yogurt
• 1/2 cup milk
• 1 cup chopped very ripe mango, frozen chopped mango, or a cup of canned mango pulp
• 4 teaspoons honey, more or less to taste
• A dash of ground cardamom (optional)
• Ice (optional)

Instructions:

Put mango, yogurt, milk, honey and cardamom into a blender and blend for 2 minutes.

If you want a more milkshake consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.

Sprinkle with a tiny pinch of ground cardamom to serve.

The lassi can be kept refrigerated for up to 24 hours.

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