Don’t Know What to Call It Soup

It was raining so hard yesterday! I did not want to leave home for anything. It was so cold. The weather warranted a delicious bowl of soup. I honestly have no idea what to call this soup. It’s almost a cross between a chili and some kind of stew. Either way, it’s like a hug for your tummy. Enjoy.

Don’t-Know-What-To-Call-It Soup (This makes a lot more than the photos suggest. I split the batch in half to make Danny’s not-paleo. This recipe will make a big pot)
– About 2 lbs of meat, cut into bite-sized chunks (I used carne asada from the grocery store. You can also use ground beef, or even ground turkey I suppose)
-1 bell pepper, diced
-1 onion, diced
-1 pasilla chile, diced
-1 anaheim chile, diced
-1 can diced green chile
-2 garlic cloves, minced
-Minced green onion and cilantro (for topping)
-About 4 Tbsp tomato paste
-1 large can of diced tomatoes, drained
-2 small cans of tomato sauce
-About 4 cups of broth or stock (I used vegetable broth for my batch and beef stock for Danny’s)
-Seasonings to taste: pepper, garlic powder, onion powder, paprika, chile powder, ground cumin, salt, menudo or pozole seasoning
-Fat of choice

Prep all your veggies first. It’ll make life easier. I think.

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Prep your meat if it needs to be cut into smaller bits.

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In a large pot, heat your fat of choice and add your veggies.

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Add meat and allow to cook.

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Add tomato paste, diced tomatoes, tomato sauce, broth or stock, and your seasonings. Allow to simmer.

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Check for seasonings before serving. Top with cilantro, green onion and avocado. Enjoy!

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Variations
-Use different kinds of meat if you wish.
-For non-paleo people- I add corn and black beans when I make this for others, sometimes. You can also top with grated cheese.
-Slow cooker: throw everything in your slow cooker and come home to a delicious ready-made soup!

Cilantro-Lime Chicken Soup

Sorry for posting this so late. I made this recipe the day after I made the Semi-Homemade Cilantro Lime Chicken, but I started writing my paper and have been unable to blog. So I apologize for my tardiness. Here’s a simple, quick way to use up your leftover chicken.

Cilantro Lime Chicken Soup
-About one cup of leftover chicken (I used my leftover shredded cilantro lime chicken)
-About one cup of chard, julienned
-One can of diced green chiles
-1-2 small carrots, diced
-About 2-3 cups of vegetable or chicken broth
-Lime juice (optional)
-Cilantro (optional)
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, lemon pepper, salt

Heat some of your fat of choice in a pot. Add your chicken, carrots, chard and chiles.

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Add broth and allow to heat thoroughly. Check for seasonings and add additional like juice or cilantro to taste.

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Enjoy! Dinner’s done and leftovers have been put to use!

Variations
You can use any kind of leftover chicken. It does not have to be the cilantro lime chicken. Conversely, you can use fresh, raw chicken. Just cut it into bite sized chunks and season it well, with garlic powder, onion powder and lemon pepper.

Spicy Shredded Chicken

I love Mexican food. Before I went paleo, I could have literally eaten tacos for dinner every single day without getting sick of them. I love all the flavors and spiciness from Mexican food–chiles, cilantro, garlic and onions are staples in my fridge. Consequently, you guys will probably get more Mexican recipes than you bargained for. I will not apologize. =)

Today’s dinner was part leftovers, part improvisation, total deliciousness. Amie, my boyfriend’s sister, helped me with this one. Hope you enjoy.

Spicy Shredded Chicken

  • 12 chicken tenders (or chicken breast)
  • Water
  • Cilantro
  • Spices and Seasonings: LOTS of–cumin, garlic powder, onion powder, chile powder, paprika, menudo or pozole spices, salt, pepper, lemon pepper, chile flakes

There are a few methods to preparing this dish. I will provide another method in the variations.

For this quicker recipe, get a pot, fill it about halfway with water (Just enough water to cover all the chicken once you add it). Then, add a lot of your seasonings. Our water turned red from all the spices we added. Heat the water and bring it to a boil. Once it’s boiling, add your chicken tenders. Allow your chicken to boil in the seasoned water. It will take about 15-30 minutes to cook (don’t worry if you let it boil for more time).

Once your chicken is done, pull it out and put it in a bowl. Let it cool. DO NOT THROW AWAY YOUR BROTH!! Let your broth continue to simmer or boil in the background.

Once your chicken has cooled, break it apart with your fingers or with a fork.

Spicy Shredded Chicken, between ladles of broth.

Heat a pan, add a little fat of your choice if you’d like. Add your shredded chicken. Slowly, add a ladle of the leftover broth into the shredded meat. This will keep your chicken moist and bring back a lot of the flavors you developed in the sauce. Once the meat has absorbed the broth, add another ladleful. Continue until you’ve added most of the broth back into your chicken.

Check for seasonings before serving.

Dinner’s done!

This chicken can be used in a lot of ways. Serve over shredded lettuce, with tomatoes, onions, and lime juice for a taco salad. I served mine over some leftover cauliflower rice–and then topped it with lettuce, tomatoes, onion, cilantro and lime juice (and tomatillo salsa). =)

Spicy Shredded Chicken, served over leftover cauliflower rice and topped with lettuce, tomatoes, onions and cilantro.

Variations: Slow cooker!! Don’t worry about bringing the water/seasoning mixture to a boil. Just throw all the ingredients into a slow cooker, carry on with your day and come home to a deliciously slow cooked chicken. Just shred and reintroduce the broth to the meat before serving.

Spicy Lemon Herb Chicken and Ratatouille

I impressed myself with this one. I had no idea what to make for dinner, and I didn’t feel like going to the grocery store after finishing my wod at RC Crossfit. I figured there would be something I could pull together from what I had at home.

The spicy lemon herb chicken was a no-brainer. I had plenty of chicken in the freezer and an abundance of fresh lemons in my fruit bowl (I left a bag of freshly-picked lemons at RCCF, have you been grabbing them??!). I knew I could bring the two together easily, but I had no idea what to do for a side dish. I looked at the vegetables I had in the fridge–leftover unadulterated eggplant from yesterday’s recipe, bell peppers, carrots, tomatoes, and lonely little zucchini glared at me. Then it hit me, ratatouille!!

Today’s recipe is super easy. You can cook the ratatouille while the chicken is in the oven. I used chicken tenderloins so they cooked up super quickly. Enjoy!

Lemon Chicken

  • Olive oil
  • 5 chicken tenderloins
  • Juice from one lemon
  • Seasonings to taste: Garlic powder, onion powder, Italian seasonings, lemon pepper, crushed red pepper flakes (I use a blend from Sprouts), salt and pepper

Preheat oven to 350 degrees F.

Put a little olive oil in the bottom of a baking dish. Arrange your chicken tenderloins. Season liberally then squeeze about half of the lemon juice over the chicken. Place in the oven. The chicken tenderloins took about 20-30 minutes. Halfway through, I flipped them, lightly seasoned the other side and squeezed the rest of the lemon juice over the chicken.

Ratatouille (The amounts I used are in the paragraphs, makes about 2-4 servings–two generous servings, four small servings)

  • Olive oil or other fat of choice (I have this amazing olive oil infused with garlic and this other amazing olive oil infused with basil.)
  • Eggplant (about 3 or 4 leftover medallions from yesterday’s eggplant recipe), diced
  • Zucchini (1 small little guy), diced
  • Bell Peppers (half of one green, though any color would be fantastic), diced
  • Carrots (half of a carrot, leftover from the chicken wrap slaw), diced
  • Tomatoes (one and a half), diced
  • Fresh parsley or other herb of choice (optional, I used about a Tablespoon of freshly chopped parsley)
  • Seasonings to taste: Garlic salt, pepper, Italian seasonings, lemon juice

*There are a few ways to make ratatouille. I didn’t want my vegetables to turn into mush, so I went with the slightly more time consuming method. I will cover the other method in the variations.

Heat a pan with a little bit of your fat of choice. Grab a clean bowl to keep nearby.

Add your eggplant to the hot pan and season lightly with your Italian seasonings, pepper, and a little bit of salt.

We will be salting and seasoning the veggies throughout, so don’t oversalt or overseason. You just want the salt and seasonings to help bring out some of the moisture and get a little flavor on your veggies.

Once the eggplant is just slightly cooked, remove from the pan and place in your bowl. Set aside.

You may need to add more oil to your pan between veggies. Use your own discretion. Add the diced zucchini to the hot pan. Season lightly. The hotter your pan, the better color and carmelization you can get on your veggies. Once your zucchini is nice and carmelized, remove and place in the bowl with the eggplant you set aside.

Re-oil your pan if necessary, add your diced peppers and lightly season. Remove and set aside with the eggplant and zucchini once they’re slightly softened.

Repeat the above steps with your carrots. Once they’re caramelized, remove. Ideally, your carrots will still have a little bite to them.

Now, add your tomatoes to the pan and repeat. These should be heated the longest to fully break them down and almost create a sauce. Once your tomatoes have thoroughly mushed, add the veggies you had set aside. Season to taste. This was when I added a splash of lemon juice to impart some acidity to the dish and tie my ratatouille to my chicken.

Dinner’s done!! Enjoy.