Chicken Quinoa Soup

I had to share this recipe for Chicken Quinoa Soup.  I made turkey noodle soup for my family a couple of days ago and because I am trying to cut back (out) white flour, I didn't want to eat any homemade noodles.  I had just bought 2 lbs of quinoa "pilaf" from a health food store. I have never eaten quinoa before and didn't know if I would like it, but thought I would substitute the noodles with it.

It turned out SO good. I actually liked it better than with noodles, but I think that's because there are herbs and spices (large chunks of peppercorns, dried onion, parsley and garlic) in the quinoa that I bought, which added great flavour to the soup.  It is called "Western Medley" by the company, Dan-D-Pak.


Recipe;

Cook

1/2 onion chopped
1 stalk of celery chopped
1 carrot sliced (I used 1/4 c dehydrated carrots.
10 sliced mushrooms (optional)

in 2 tsp coconut oil.

Once cooked, add

1/4 c quinoa, 1 tsp chicken soup base and 1/4c + 2 Tbsp water.  Bring to a boil, cover and simmer for 15 mins.  When time is done, take off heat and let sit for 5 mins.  This was the directions for the quinoa I bought, but I think they might be different for regular quinoa. Just cook according to your package.

Then add 2 tsp dried parsley, salt & pepper, 1 c chopped, cooked chicken and 1 1/2 litres of chicken stock.  Cook until hot.

Makes 4 pints (about 8 cups) of soup.  I froze the jars, so when I make soup for the fam, I can take out one of these and enjoy!


By the way, did you notice I stored the soup in canning jars?  I have started doing this because;

1.  Glass is not as toxic as used sour cream containers (which is what I tend to use).
2.  I can see what is in the jars and totally not forget what I have in the fridge.  This is HUGE for me. We waste so much food because I forget about it.
3. Glass jars are safe for the freezer, as long as you leave 1 - 2 inches of head space.
4. You can warm up the contents right in the jar.
5.  I have so many jars, why not use them.
6.  And ... I love the the way they look!
 

This post is linked up to; Sunny Simple Life

Answers in Genesis Debate

I wanted to let you know of a very interesting debate coming up via live streaming at Answers in Genesis. Ken Ham will be discussing creation vs. evolution with Bill Nye the Science guy right at the Creation Museum.

It will be taking place on February 4th at 5pm Mountain Standard Time. You can go here to sign up for the live streaming and updates.  You can also check out the Answers in Genesis website for more information about this debate and their ministry.

Bacon and Mushroom Spaghetti Squash Alfredo

I have been watching what I eat for the last 3 months now and belive it or not, this recipe is "on plan" for me. I made it using the "Friendliest Squash" that you can read about here.          

Bacon and Mushroom Spaghetti Squash Alfredo

Ingredients for crust;

1 spaghetti squash, cooked and shredded.  I poke holes in my squash, place in a pan and bake at 350 for an hour.

1 egg

1/2 c parmesan cheese

1 tsp dried oregano

salt and pepper

Mix together and press into a buttered pie plate or cake pan.  Out of a 2 lb squash, I made an 8" and 6" crust.

Bake at 400 for 15 mins.

In the meantime fry in 1 Tbsp butter;

3 slices of bacon, chopped

1 chicken breast, chopped (I used a cooked chicken breast and I only added it because I had it on hand, but I wasn't planning on adding chicken)

1/2 chopped onion

10 sliced mushrooms

salt and pepper

When crust is done, spread fried mixture over and cover with about 1 cup of store bought or home made Alfredo sauce. Sprinkle parmesan cheese over and bake at 350 for 15 mins.

This was really so, so , so good!  I couldn't even tell it was made out of spaghetti squash.  It tasted like pasta.  I only have 3 squashes left and I think I will only make this recipe with them all.


This post is linked up to;  Hope in Every Season



Friendliest Squash Around

I was so fortunate to receive a lot of spaghetti squash from people at church this past summer.  I didn't really appreciate them until I started watching what I eat.  They are not my favorite, but I have learned to like them and I am so happy to have them. I went to cook one up for supper tonight and I have to say, we have the friendliest squash you'll ever find right here in Central Alberta. Just look for yourself.

Our squash say, "Hi!".  How sweet!  Can you believe this is just natural scaring?

Come back tomorrow to see what I cooked with this friendly, little guy, "Bacon and Mushroom Spaghetti Squash Alfredo".