Jalapeño Chicken Chowder

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After a gluttonous Thanksgiving, it is time to ween myself back into clean eating. I don’t usually add corn to any of my recipes, but I had some leftover that I was going to use in corn muffins for Thanksgiving. You can leave them out if you prefer. This is a delicious and spicy soup that you can make in the crockpot or on the stove. I use the juice the jalapeños come in which adds a really nice tangy zip to the soup!

Ingredients

  • 2 Organic Chicken Breasts

  • 1 Jar of sliced pickled jalapeños (you will use about 2/3 c with juice)

  • 1 Carrot sliced thin, or 1 cup of sliced baby carrots

  • 1/2 Medium Red Onion chopped

  • 1/2 C Bell Pepper chopped

  • 1 C Frozen Corn (optional)

  • 4 Cups Organic Chicken Broth

  • 1 C Organic Heavy Cream

  • 1 Tbsp Olive oil

  • 2 Tbsp Ground Cumin

  • 1 Tbsp Paprika

  • 1 Tbsp Oregano

  • Fresh cilantro for garnish

Recipe

  • Sauté carrot and celery in olive oil for 5 minutes.

  • Add broth, heavy cream, seasonings, jalapeño (and juice) and chicken breast. Bring to boil.

  • Reduce to simmer for 40 minutes.

  • Once chicken is cooked thoroughly and tender, remove and shred with a fork. Return to pot.

  • Add corn. Cook an additional 5 minutes.

Serve and garnish with cilantro
Enjoy!

Makes about 8, 1 cup servings.

Strawberries and Cream Sorbet

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Today I was looking for homemade ice cream recipes that could be made without an ice cream maker. I came across tons of recipes and ended up using the basic ideas from them, but with the ingredients I had on hand; grass-fed whole milk, pasture raised eggs, fresh strawberries, organic cane sugar, and sea salt. Because I didn’t have a heavy cream, my version came out much more like a creamy/icy sorbet – which I loved! It is lighter than ice cream but still creamy and refreshing.

Ingredients

2 Cage Free Pasture Raised Eggs
2/3 C Organic Cane Sugar
1/4 tsp Sea Salt
1.5 C Grass-fed Whole Milk
1 C Strawberries

Recipe

. Fill a sauce pan with water 1 inch high. Bring to a steady steam but not boiling.
. Fill a separate large bowl with ice and water.
. Place a heat safe bowl on top of steaming water on stove to create a double boiler.
. Whisk eggs, sugar, and salt together in bowl on top continuously until sugar is dissolved and mixture is thick.
. Next set bowl with egg mixture in the ice bath bowl to bring temperature down.
. Using a blender or food processor (I used a magic bullet) combine strawberries and whole milk and blend until smooth.
. I reserved a few strawberries to slice and throw in later because I like to have some chunks of fruit in my sorbet.
. Slowly began to whisk strawberry and milk mixture with the egg mixture, adding a little bit at a time.
. Pour mixture into a freezer safe dish and add strawberry slices if desired.
. Cover with lid or ceran wrap and set in freezer.
. I stirred the mixture every 30 minutes for about 2 hours then allowed it to freeze another 2 hours.
. When you are ready to eat your sorbet, you can thaw for 15 minutes and scoop with an ice cream scoop or scrape the mixture with a metal spoon.