Coconut Milk Soups

NT COCONUT CHICKEN SOUP

Serves 4

1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)

This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.

Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.

Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock


Tomato, Coconut, Corn Soup

1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste

Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.

Chicken Divan

The original recipe came from the Juicy Miss Lucy cookbook. My FIRST cookbook ever. I have been making this recipe since I was 12...it has evolved to a healthier version over the years.

Ingredients:
2 pkg 10 oz frozen broccoli spears, cooked & drained (my family prefers broccoli florets)
3 whole chicken breast cut in half & skinless
10oz can condensed cream of chicken soup (I make homemade Cream of Mushroom)
2/3 cup mayo (healthy mayo from WFN)
1/2 cup evaporated milk (I use raw heavy cream)
1 cup grated sharp cheddar (raw is avail)
1 Tbs Lemon Juice
1/2 cup sherry
1 lb fresh mushrooms, sautéed in 1/2 stick butter
Croutons (homemade sourdough)

1. Place Broccoli in a greased casserole
2. Pouch chicken breasts, 45 minutes, drain & layer on top of broccoli
3. Combine sauce ingredients, and pour over broccoli and chicken. Sprinkle w/croutons and bake 45 min in 325 oven.

This freezes really well.

Butterflied High-Roast Chicken w/ Crispy Potatoes

Ingredients:
1 whole chicken, giblets removed
Coarse Salt
Freshly Ground Black Pepper
2 Branches fresh rosemary/thyme.....I used dried Thyme & Basil
1 fresh Lemon, cut into 4 thin slices. (I didn't have lemon so I used
Tangerine)
2 cloves garlic, thickly sliced
2 pounds Yukon Gold Potatoes, sliced into 1/8 inch thick rounds
1 Tbs. Coconut oil or Olive Oil

Preheat Oven to 425

Using heavy-duty kitchen shears or poultry shear, cut along both side of the
chicken's backbone and remove it. Save the backbone for homemade stock.
Breast side up, spread the chicken open, and press down with the palms of
your hands to splay out flat. Rinse the chickens and pat dry with paper
towels. At the top of the breast, loosed the skin so that you can insert
fingers between it and the meat. Spread about 1/2 tsp. salt and a few grinds
of pepper under the skin of each breast. Then insert spices (rosemary,
basil, thyme), citrus slices, and a few garlic slices under the skin of each
breast and push down near the thigh. Be careful not to tear the skin. Repeat
on other breast. Sprinkle the rest of the chicken with salt & pepper (I
rubbed with coconut oil first).

Gently toss the thin-sliced potatoes with the oil until thoroughly coated,
and season with salt & pepper. In the bottom half of a broiler pan, overlap
the potato slices, like fallen dominoes, in the rows the length of the pan,
and covering the entire bottom.

Place the slotted half of the broiler pan over the base, and set the
chicken, skin side up, on top. Press to flatten. Roast until the ski is
golden-crisp and the juices run clear, about 50 min to 1 hour. Thermometer
should read 160F in the thickest part of the breast. Set the chicken aside
on a cutting board, and let rest for 10 minutes before carving.

Meanwhile, if the potatoes have not turned crispy golden brown around the
edges, return them to the over while the chicken rests. Carve the chicken
and serve with the potato slices.

(I put mine back in for the 10 minutes and my family RAVED about them. I
served it with sauteed green beans/mushrooms).

Chicken, Bean & Summer Veggie Casserole

We made this for dinner tonight. Acutally my 12yo made it and it was really easy and YUMMY.
Great way to use up leftover roasted chicken and leftover rice.

Chicken, Bean & Summer Veggie Casserole

• 2 cups cooked brown rice (soaked, cooked in broth)
  
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly slice
  
• 2 cups cooked chicken, chopped
• 1/2 cup sliced mushrooms
• 1 teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, drained
• 1 (4 ounce) can diced green chile peppers, drained
• 2/3 cup shredded carrots
• 2 cups shredded cheese (we used monterey jack but you could use whatever your fav is...Swiss would be yummy too)
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, squash, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini and squash is lightly browned and chicken is heated through.
3. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
4. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly brown
5. Serve with a dollop of sour cream.
   

Note: We did find it a little bland. We like this pretty spicy....so feel free to spice it up the way you like it. I am thinking some fresh basil or oregano would be yummy next time.

2 Favorite Crockpot Chicken Recipes!

There are my 2 fav chicken recipes! I got them off my Freezer Friendly group and have tweaked them to fit my family.

Crockpot Sticky Chicken

This chicken turns a beautiful gorgeous brown color and is so moist and delicious.
I usually make 2 chickens and double all the other ingredients

INGREDIENTS:
3 Tbsp. raw honey
2 Tbsp. Tamari
2 tsp. finely minced ginger root
4 lb. whole roasting chicken
3 garlic cloves, minced
2 whole orange, sliced
1 lg onion, quartered
2 Tbsp. cornstarch/arrowroot
1/4 cup orange juice

PREPARATION:
Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic, onion and orange slices inside chicken. Put chicken in the crock pot.

Combine honey, tamari and ginger root in small bowl and pour over chicken.

Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and basically falling off the bone.

Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce.
6 servings

Herb Roasted Crockpot Chicken

This can also be done in the oven on low/250. I do it that way sometimes and make 3 of them so I have lots of leftovers for chicken pot pie, chicken salad, etc.

INGREDIENTS:
4 teaspoons Celtic sea salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon dried diced onion
1 teaspoon thyme
1/2 teaspoon garlic powder or 2 cloves fresh garlic
1 1/2 teaspoon black pepper
1 large roasting chicken
1 lg onion, quartered
2 tangerines, slices (can sub other citrus)

PREPARATION:
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to cook chicken... put the onions & tangerines into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to10 hours and it will be falling off the bone tender.

During the last 2-3 hours, I add in whatever veggies I want. We use little red potatoes, carrots, parsnips, mushrooms, green beans, daikon root, etc.

Crockpot Creamy Chicken & Blackbeans

I love this recipe for two reasons...one...my family loves it and two because it is so easy to make!

Ingredients:
4-5 boneless chicken breasts
1 (15 1/2 ounce) can blackbeans
1 (15 ounce) can corn (or frozen)
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

4 servings

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into
crock-pot.

2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn
drained.

3. Keep in crock-pot on high for about 4-5 hours or until chicken
is cooked.

4. Add 1 package of cream cheese (just throw it on top!) and let
sit for about 1/2 hour.

5. All done and enjoy!

4 hours 3 minutes 3 mins prep

Note: You can easily use thawed chicken breasts too. I adjust to cook on low high for 3-4 hours or low 6-8 hrs. I also have cubed the chicken first so it is easier to serve. Best served over yellow rice.

Chicken Pot Pie w/Herbed Pie Crust

From the Grass-fed Gourmet
This is my ALL time favorite pot pie recipe! I can't be beat and the filling freezes great so this can easily be cooked in bulk. A wonderful nourishing meal to bring to those who are sick or families with new babies.

Herbed Pie Crust

1 1/2 cups whole wheat pastry flour (soft white wheat)
3/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp thyme
1/2 tsp dried oregano
8 Tbs butter or lard
6-8 Tbs ice water

Combine flour, salt, pepper, and dried herbs in a medium bowl, Use a pastry blender or fork to cut the butter/lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. BE CAREFUL not to add too much water. You may not need the full 6 Tbs. Shape the dough into a ball. Then place on a floured surface and roll out to a rectangle at least 9x13 inches. (This makes a pot pie with only a top crust..no soggy bottoms. But I am sure you could shape different for a regular round pan and put it on top and bottom).

Chicken Pot Pie Filling....

6 Tbs unsalted butter
3 small stalks of celery, chopped
3 carrots, finely chopped
1 large onion, sliced into thin wedges (I add my bulk cooked....crockpot carmalized onions)
1/2 tsp Celtic Sea Salt
1/4 tsp freshly ground black pepper.
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup flour (I use WW)
2 cups chicken or turkey broth
1 cup whole milk
1/2 cup half-and-half (I never have this in the house so I use heavy cream)
1 tsp dried thyme or 1 Tbs fresh
2 Tbs dry sherry

(most of the time I add in whatever leftover veggies I have in the frig...usually carrots, green beans & broccoli. I usually add in some frozen peas and corn too)

Preheat over to 400 F

Melt 2 Tbs of the butter in a large, non-reactive saucepan, then sauté the celery, carrots & onions over medium-high heat until they are crisp-tender, approx 4-5 min. Remove to a large bowl, and keep warm (I throw a kitchen towel over the top). Add the salt, pepper, corn, peas, and shredded chicken to the vegetables and stir gently until well combined.

Melt the remaining 4 Tbs of butter in saucepan. Turn off the heat and add the flour, and stir quickly (making a roux) The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry (sometimes I use sherry and sometimes I use whatever yummy red wine I have open).

Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt & pepper. Pour the entire contents of the bowl into a 9 x 13 inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the pie crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35-45 minutes, or until the top is golden brown and filling is bubbling.

Serves 6.