Kale Soup

2 Tablespoons of Olive oil, Chicken fat, or Butter
1 large yellow or white onion, diced
1 large sweet potato or 3 large Carrots, peeled and diced
1 bunch of kale, washed, cleaned, stems stripped, and chopped
1 quart of Chicken broth
1 can (15 oz.) or 1 1/2 cups cooked Cannellini or Great Northern Beans, drained
Salt to taste

4 pieces of fish, poached, and drained

2 Tablespoons green Curry paste, (optional)

Saute the vegetables in the fat, one-at-a-time in order listed for a few minutes each, then add the chicken broth, beans.  Simmer till vegetables are cooked.

In a separate pan, poach the fish.

In our house some of us like fish and some don't, and some of us like curry and some don't, so I let people put their own bowls together.

Hot and Sour Soup

• 2-4 Tbs. Chicken fat (for best results), butter, or any oil
• 1 Leek, washed thoroughly, split, and thinly sliced
• 4 medium Carrots washed, split, and sliced
• 8 oz. white button Mushrooms, washed, split, and sliced

Stir-fry vegetables in chicken fat, then add:

• 1 quart of chicken stock
• 8 oz. can of each, or a cup fresh: Bean Sprouts, Baby corn, Water chestnuts, Bamboo shoots, drained and rinsed (watch out for MSG and preservatives like Sodium Benzoate or Potassium Sorbate)
• 1/4 cup of white wine vinegar
• 3 Tbs. Soy sauce
• 1/2-1 Tbs. Chili-Garlic oil
• 1/4 tsp. white pepper
• 1/4 to 1/2 tsp. salt (depends on how salty your stock is, mine had little to none)

Let the whole pot boil for about 20 minutes, or until the largest carrot pieces are tender.

And if you like it thick, stir in:

• 2 Tbs. of Corn starch dissolved in 2 Tbs. cold water

Once it comes to a boil gently stir in a steady stream of:

• 2 eggs, beaten

And/Or add:

• 1 block of extra firm tofu cut into strips (optional)

Bring back to a boil, then serve.

Smokey Black Bean Chili

4 cups Cooked Black Beans, drained
1 28 oz. can of diced tomatoes
2 T. Bacon Fat
1 large yellow onion
Green and Yellow Bell Peppers
1 T. cumin
1 T. oregano
2 chipotles in adobo sauce, blitzed
1 teaspoon Salt

Saute onions in bacon fat until translucent or browned, add tomatoes and remaining ingredients.  As it was I had to add a little water because my diced tomatoes weren't very juicy.  Bring to a simmer.  Let simmer about 30 minutes.  I thought the flavor was good.  It didn't taste too much like chipotles, it had a good heat, but it seemed thin.  I think this would be best served with sour cream to round out the flavor.

Fall Harvest Soup with Sage and White Pepper

1 Butternut Squash, peeled and diced
1 large Sweet Potatoes, peeled and diced
1 cup of Carrots, peeled and sliced

I finally admitted that I don't actually like Butternut squash, it's the carrots and sweet potatoes I'm after.  This is one of those soups where you could use all carrots if that's what you wanted.

4 Tablespoons of Butter or Chicken Fat
1 large Leek, washed thoroughly and chopped
1/2 large white or yellow onion, diced
1 Granny Smith apple, diced (skin on if organic)
4 cups (1 quart) Chicken Broth, Gluten and MSG Free (watch out for "yeast" and "hydrolyzed protein" ingredients)
1 teaspoon ground sage
1 teaspoon ground white pepper
1 to 2 teaspoons of salt, depending on how salty your broth is
1/2 cup of all-natural Sour Cream, or if you can find it-Creme Fraiche.

Melt butter or Chicken fat in a large soup pot over medium-high heat. Saute leeks, onions, and apple, adding ingredients separately every few minutes in the order listed. Saute until just turning brown.  Add the broth.  Peel, seed, and chunk Butternut, peel and chunk Sweet Potato, and peel and slice carrots into the broth.  Add seasonings and bring to a boil, then reduce to a low simmer, lid on, till squash and potatoes and carrots are tender (about 20 Minutes). Be careful, ingredients are boiling hot. Transfer back to the stock pot.

Using an Immersion blender, and the lid as a shield, puree the soup. 

Serve hot with a dollop of sour cream or creme fraiche.  Serves 8 as a starter, 4 as a meal. 

Very good with brown rice, sausage crumbles, and cooked kale.

Minestrone (Vegan, and can be Gluten Free)

3 Tbs. Organic, Extra Virgin Olive Oil
1 large onion, diced
5 large carrots, diced
6 large ribs celery, diced
2 small zucchini, diced
1 tsp. dried, crushed Basil
1/4 tsp. dried, crushed Oregano
2 cups cooked white Beans in liquid
3 cups of water
1 quart jar of diced tomatoes with the juice
1 tsp. salt
1/4 tsp. ground black pepper

*1 cup dried D'Italini shape pasta, cooked according to directions and set aside. This keeps the soup Gluten Free, or try a gluten free pasta.

In a large stock pot, saute the vegetables in the olive oil one at a time for a few minutes with each addition. Add the herbs, water, tomatoes, bring to a boil, then reduce heat and simmer gently for 20 minutes. Add the beans and liquid, salt, and pepper, bring back to a boil, reduce heat and simmer 5 minutes. Serve with cooked pasta, but be forewarned, if you put pasta in soup it will absorb all the extra liquid. Top with freshly grated Parmesan cheese, if you like. Makes a lot.

Easy Deer Stew

It's hunting season, and it's cold outside. There's nothing like hot stew, served in a bread bowl even, to warm you up. This recipe is not only easy and quick, but delicious. I keep some cheap red wine in the fridge just for this, but you could substitute *beer or even tomato juice.

Fresh or Frozen deer meat, cleaned of tendons and membrane, cubed, approximately 2 cups
1 large onion, diced
16 oz. of mushrooms (your choice), sliced
2 Tablespoons of fat
1 cup of dry red wine
3 cups of water
1 teaspoon of salt, at least
freshly ground black pepper to taste
1/2 teaspoon Rosemary
1-2 large potatoes, cubed
4 large carrots, sliced
4 ribs of celery, chopped
2 Tablespoons of corn starch
1/2 cup of cold water

Make sure the meat is squeezed of excess liquid. In an 8 quart pot, saute the meat over high heat in the fat for about 2 minutes, add the onions and continue to stir for 5 minutes, then add the mushrooms. When it starts to get watery, add the wine and the water, herbs and spices and reduce heat to medium. Add the vegetables, when it comes to a boil put on the lid and reduce to low heat, and let simmer for 30 minutes to 1 hour. Prior to eating add the corn starch dissolved in the cold water, stir until thickened and taste for seasoning. Enjoy!

*Do not use Beer if you are gluten free.  Bread bowl pictured not gluten free.

Sarah's Chicken Soup

This is a simple, quick recipe that incorporates the by-products from the Roast Chicken including the dark meat for a delicious re-recipe that won’t be leftovers. I’ve learned through trial and error never to salt broth or soup until it’s in my bowl. The reason for this is you could salt and salt and it will never be salty enough but you will be bloated with high blood pressure.

7 cups of Reserved Chicken Broth OR
7 cups of store bought MSG and Gluten-Free Chicken Broth

Reserved Chicken drippings
2 Tablespoons of Reserved Chicken Fat, butter or oil
1 large Sweet Potato, scrubbed and cubed
1 Large yellow or white Onion, diced
4-6 Ribs of Celery, washed and diced
4 large cloves of Garlic, minced or pressed
Dark Meat Chicken from 2 leg quarters, torn into small pieces

In a large stock pot over medium high heat sauté Sweet Potato and Onion in Chicken Fat for a few minutes. Add the celery and sauté a few more minutes. Add the Chicken drippings, Chicken Broth, Garlic, and chicken stirring to incorporate. Bring to a boil, turn down the heat, cock the lid and simmer for 20 minutes. Serve over cooked Lentils, Rice, or Noodles. My favorite rice to use is Lundberg Wild Rice Blend. Salt and Pepper to taste. I sometimes add dried basil and crushed red pepper for a more complex flavor.