"Creamy" Tomato Soup

This dish brings up this fond memory of my college roommate and how we would make Campbell's tomato soup and put it in a toasted bread bowl.  I love the memories I have of sitting on the floor in our apartment and laughing. Where in I cannot have the bread bowl now, or the dairy, this creamy soup was still super delicious.  I hope you like it too and can appreciate the potential for it to evoke your own memories.

Today I sat and ate it for lunch with Italian sausage patties, an almond flour pancake and a little three-year-old roommate that was sure to make me laugh.

Ingredients:
2 small cauliflower heads, broke into large pieces
6 cups beef bone broth with marrow
4 cloves of garlic
1/4 onion
4 stalks of celery (leaves and hearts okay)
24 oz. Strained tomatoes
7 oz. Tomato paste
1 Tbl. honey (optional)
salt to taste

Directions:
1. Add broth, cauliflower, garlic, onion, and celery to a stock pot.  Bring to a low boil.  Check until cauliflower is soft.

2.  Add contents of pot to the blender, blend until smooth.
3.  Return half of blender contents back into stock pot on medium heat.
4.  Blend remainder of cauliflower mixture with both strained tomatoes and tomato paste. Add honey if desired.
5.  Let cook and thicken for 5-10 minutes.  Salt to taste.

Hungarian Pork Stew

Ingredients

• 1 1/2 pound bulk pork sausage
• 1 chopped onion
• 1 can (28 ounces) Diced Tomatoes, undrained
• 1 chopped cabbage
• 4 large sliced carrots
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 2 cup bone broth
• 2 tablespoons minced fresh parsley

Directions

-In a large saucepan, cook pork and onion over medium heat until meat is no longer pink.
Add the next 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender.

-Stir in parsley; cook 5 minutes longer. 

Sausage & Artichoke Soup

Was inspired by Sunset Magazine's recipe this month.  Adapted to be GAPS friendly.  

1 onion, diced

1 Tb. duck fat or other animal fat

3 Tb. Masala or white wine

5 cups chicken bone broth

1 lb. ground turkey (or pork)

3 Tb. parsley

2 tsp. rosemary

3 Tb. fennel seeds (smashed)

5 leaves of basil

3 cloves garlic

2 bulbs of fresh fennel, thinly sliced

2 large handfuls of baby spinach

1 can of artichokes, sliced into quarters

Saute onion and duck fat until onion is translucent.  Add masala or wine until thickened.  Add broth.  Bring to a boil.  

In food processor mix parsley, rosemary, fennel seeds, basil, and garlic.  Add ground turkey, mix until processed well.  Another dash of wine would be nice too.  

Add drops of mixture to boiling broth.  Add fresh fennel, baby spinach and artichokes to broth.  Let simmer for 10 minutes.  Serve.  

Clam Chowder

Made this recipe for my Solstice party tonight.  No time for a decent photo.  Proof of how delicious it was is at the end of the pot.

Recipe:

1 onion, diced

2 cloves garlic, minced

5 carrots, cut into small pieces

5 celery spears, chopped

2 leeks, halved and sliced (whites only)

4-8 cups of bone broth (I used beef, fish would be good too).

2 heads of cauliflower, 1 1/2 whole, 1/2 in florets

2 cans of minced clams with juice

2 tsp. dill

Bay leaf

Salt and pepper to taste

Saute onion, garlic.  Add carrot, celery and cook for a few minutes.  Add broth, whole cauliflower and cauliflower florets.  Add both cans of clams, dill, and bay leaf.  Let simmer until veggies are soft (30 minutes).  Remove whole pieces of cauliflower and puree in the blender with some bone broth.  Add back into chowder for creamy effect.  Salt and pepper to taste.  Enjoy.

Chicken "Noodle" Soup

As the weather changes soup begins to become a nightly ritual for us.  Here is a quick easy way for chicken soup that will remind you  of the ol' stuff too.

Bar-b-que the chicken, it will add a different dimension to the flavors.  If not, you could cut them up in pieces and add them to the hot broth.  I use chicken thighs because I like the flavor better.

While you are waiting for the BBQ, saute some onions, garlic, carrots and celery.  Add fresh thyme and salt when the veggies become more translucent.

Add the broth, chicken, and cut up tomatoes (or a spoonful of tomato paste) and the butternut squash cut with a spiralizer to make into wavy "noodles".
Eat and enjoy.  This soup went so fast I couldn't even catch a photo.

Tuesday's Meals

Ah, Tuesday.  The busiest day for us.  Girls are off to school and River Days, and I am off to work.  Everything must be in "proper" order by 7:30am for all this to run smoothly.  Today, some minor bumps, but our eating was properly on track.

Our breakfast has been a Tuesday favorite for a while.  Bacon and Avocados!  Fat, fat, fat!  Yes, I am trying to fatten them up.  I don't think I took a photo, I guess I figured you knew what those looked like...

Lunch, I made the night before with the leftover chicken from dinner.  I made a quick pesto and steamed some carrots.
Pesto: Puree 2 cloves garlic, add bunch of basil and a handful of almonds.  Add a shake of salt.  Blend until slightly smooth, add olive oil to make a smoother consistency.  Serve over chicken.

For dinner I made Cowboy Stew, slightly modified.  This blog is awesome and I frequent it regularly for inspiration that is GAPS friendly.  My modifications: added shredded carrot, 1/4 shredded cabbage, no squash, no green pepper.  While I was making the soup I used the Cuisinart to chop up carrots, onion and red pepper.  I added a pound of organic grass-fed beef, some mustard, and salt and made meatballs for lunch tomorrow.