Another soup - Leeks, carrots, cabbage

I used homemade stock from a large roaster chicken that I had covered liberally with onion powder, garlic powder, chili powder, salt and pepper, so those flavors enhanced the broth. (I know there is a difference between stock and broth...honestly, I'm not sure *what* and I have a feeling what I make is a little of both!)

All measurements approximate - I "eyeball" everything after having done this so often.

About 12 cups of broth
3 medium leeks, cut in half and sliced fine (most of the dark green leaves cut off)
2 cups of baby carrots (or regular) sliced
1/4-1/3 head of cabbage, chopped
heaping TBSP chopped garlic
heaping tsp salt (I used sea salt)
8 oz. small pasta, like orzo - or rice if you prefer

Combine all but pasta/rice, and simmer for 45 minutes or longer (or until desired consistency - I don't usually put veggies in my stock when making it so I like to simmer them a long time when making the soup). At that point, put the orzo/rice in and cook it according to package directions. I honestly prefer the rice/pasta very overcooked in the soup, it makes it softer. Stir all occasionally. This was simple, tasty, and healthy. It probably would have been good with some of the chopped cooked chicken added back in.

another take on pork and rice

Had this yesterday and dh wants it added into the rotation:

You all know how awful I am at measuring while I cook, so bear with me, it's all eyeballed:

cooked pork, cut in small pieces (cup or two)
shredded or diced cabbage (maybe two cups or more?)
rice (2 cups uncooked)
onion powder (1-2 tsp)
minced garlic (2 tbsp)
lemon juice (of half a large lemon)
coconut oil (to stir fry everything, I used a lot!)

Cook rice - we set aside and put the rest on top at the end, but think it would have been much better stir fried together with the spices.

Heat coconut oil in large skillet, stir fry cabbage until it's getting soft, then add pork (this is where I would have added the rice), onion powder, minced garlic, lemon juice, and stir fry all until warmed up. If I had added the rice to the stir fry while cooking, I think I would have upped the amount of spices and lemon juice because it was pretty mild (but tasty) as it was. The pork itself had been grilled a day or two earlier, brined with garlic/onion powders rubbed on before grilling.

Soup: anything with bacon and garlic has to be good

This looks like a good soup: Late summer vegetable soup with garlic, bacon, and thyme - the blog author says it "might be one of the yummiest soups [they've] ever made." Safe for us too - double bonus!

This sounds yummy - chocolate milk "frappe"

From Nourishing Gourmet:

Chocolate Milk Frappe

Dairy free.

Another leftover chicken recipe - taco bake

no good measurements because I was mostly using leftovers!

Toss all into a casserole dish:

leftover cooked chicken, diced (it was maybe 1-2 cups)

1 can black beans, rinsed

about a can's worth of frozen corn

I threw in a huge handful of frozen chopped onion (could use fresh)

Stirred it all up with enough salsa to wet it down well.

Cover with (allergen free) crescent roll triangles or other dough sheet.

Bake at 350 long enough to cook the bread (I think ours was 20+ minutes)


I'm sure if would be good with shredded cheddar cheese if you can have that! We had it without and it was fine.