Recipe: Chicken Soup with wild rice, quinoa and lentils

Learning how to make a soup is one of the building blocks of cooking for yourself. Soup is the original one-pot meal!  

 This easy recipe takes about 10-minutes of prep time, and very few-minutes of actual hands-on time, and it’s ready to eat in under an hour. My hubby and 5-1/2yo can’t get enough. Enjoy! (BTW, I buy all my herbs in bulk. Check links at the bottom for more info.)

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1-tbl ghee (clarified butter oil)
1-medium onion
6-carrots (save tops if you have them)
1-tsp sea salt
5-chicken drumsticks
2-tbl each dried parsley, thyme, oregano, basil
1-tsp dried rosemary, cumin
1-bunch celery
12-cups water
1-cup lentils
1/2-cup wild rice
1/2-cup quinoa
2-bay leaves
2-4-tbl of Organic Chicken Better than Bullion to taste

-Add ghee to large pot on medium-high heat. Saute onions a couple of minutes (cover them for at least 1-minute)

-Add carrots and salt and cook covered for 2-minutes

-Turn flame down to medium-low. Put in drumsticks on the base of the pot to sear them and get the skin crispy. Cook covered for 3-minutes.

-Pour in all herbs except bay leaves and turn over chicken, cook covered for 3-minutes.

-Add celery, toss for a minute, then add water, lentils, wild rice, quinoa and bay leaves, put flame on high and bring to a boil, reduce to a simmer and cover for 30-minutes.

-After 30-minutes turn off pot, stir in 2-tbl of Better than Bullion and add more if you’d like. If you have carrot tops, chop them and toss into soup now.

Enjoy and be a spark!

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I like to purchase herbs in bulk because I use a lot of them!!!  I will literally put in 1/2-cup of parsley AND basil into my pasta sauce. Bulk buying makes it easy to use a lot of herbs in my cooking, and you save a TON of money. An ounce of herbs can cost $3-$5, you can get a pound of herbs (16 ounces) for $15-$25 (a savings of as much as 70%!)

Lentils, Green, 5 lbs, (five pounds), USDA Certified Organic, Non-GMO

Frontier Parsley Leaf Flakes Certified Organic, 16 Ounce Bag

Frontier Bulk Basil Leaf, Sweet-Imported, Cut & Sifted CERTIFIED ORGANIC, 16 oz Foil Bag

Frontier Mediterranean Oregano Leaf C/s Certified Organic, 16 Ounce Bag

Frontier Cumin Seed Whole Organic, 1 Pound I prefer the flavor of cumin seed to ground cumin, but it’s up to you! Organic Ground Cumin Seed 16 oz Pkg

Frontier Thyme Leaf Certified Organic, 16 Ounce Bag

Frontier Bay Leaf Whole Certified Organic, 16 Ounce Bag

Frontier Bulk Rosemary Leaf Whole, ORGANIC, 1 lb. package

I grow my own rosemary and sage, you can probably find some locally if you live somewhere hot! I also know a lot of people with bay trees, so that is another herb you can scavenge easily.





Recipe: Great for any occassion Mediterranean Lentil Salad

I love lentils!!! They are a great side dish, main dish, cocktail party dish…you get the picture. This is one of my favorite new recipes. You’ll have to excuse me because I haven’t taken measurements for the seasonings yet.

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Mediterranean Lentil Salad

1-cup lentils
1-bay leaf
2-tsp dried thyme
1-medium tomato
3-cloves garlic
Olive oil, salt, pine nuts, feta cheese to taste

-Cook lentils, bay leaf and thyme with 3-cups water for 20-30-minutes, until tender. Drain and allow to cool.
-Chop tomato and garlic and add to cool lentils
-Toss with some olive oil, sea salt, pine nuts and feta cheese to your taste preference. I bet it would also be good with a bit of chopped up olives!

If I’m having a cocktail party I’ll serve it with pita chips, if it’s a dinner items I’ll throw it over kale as a salad, and sometimes I’ll eat it straight.  Enjoy and be a spark!

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Recipe: Watermelon Mint, Chocolate Mint and Chocolate Spice Popsicles

It’s still super hot where I live, and I was responsible for desserts for a baby shower this weekend, so I decided to make popsicles.  The food being served is Mexican, so I chose watermelon and chocolate as flavors that would complement the food. Plus the watermelon is dairy-free and sugar-free so it’s nice to offer a super healthy option as dessert as well. The recipes below made about 20-watermelon pops and 10-each of the chocolate (so 40-total.) By the way, this is a great way to use up “mealy” watermelon or any fruit where the texture is less than ideal for eating straight.

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For the watermelon popsicles
1-very small watermelon
15-mint leaves

While you transfer the watermelon into a blender, remove any black seeds you see. Blend slowly so you can make sure all the black seeds have been removed, Then add the juice of the lime and the mint leaves and puree until smooth. Fill to 3/4 small drink cups (I use 3-ounce cups). Put in your freezer. Check at 30-minutes and then 45-minutes if they are firm enough to stick wooden popsicle sticks in. Freeze overnight. The next day take a casserole dish and fill with a 1/2-inch of water and put the frozen popsicles in the dish to loosen popsicles. from the cups. Put in cellophane back and twist tie for easy transporation to an event.

For the chococlate popsicles
16-ounces of heavy cream
16-ounces of filtered water
2-bars of Tazo chocolate (one was chocolate cinnamon and the other chocolate chipotle

This recipe is very inexact because apparently I didn’t buy enough chocolate.  Here is what I did (roughly). I put HALF the cream/water mix into a pan with the chocolate cinnamon chocolate.  It was obvious that this wasn’t enough chocolate so I had some chocolate mint hot cocoa mix from Trader Joe’s and I threw in enough of that until you could taste the chocolate.  I put it into a mason jar to cool down and through in some chopped mint leaves left over from the recipe above since the Trader Joe’s mix was giving it a minty taste anyway. Once the cream was cool I followed directions above for making popsicles. The chocolate mint dosn’t really fit the Mexican theme, but I felt like I couldn’t make JUST the spicy version below chocolate since everyone loves chocolate.

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For the rest of the cream and water I though in the VERY SPICY chocolate chipotle. Once it was melted I added straight baking chocolate and a bit of raw sugar until it tasted the way I wanted.  Then I added more cinnamon for a more Mexican feel. When it tasted right I cooled it same as chocolate mint recipe above.

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