Zupa z Dyni z papryka/ Pumpkin& roast peppers soup

source: Kwestia smaku
          
Ingredients • 1200 g pumpkin flesh ( weighted without skin and seeded)
• 5 red peppers
• 1 chilli pepper
• 1 TBSP butter
• 1 onion
• 2 TBSP fresh thyme
• 2 cups chicken stock (500ml)
• 2 TBPS olive oil
• salt
• freshly ground black pepper
• 1/2tsp oregano
• 1/2 tsp dry thyme



to serve: feta cheese, extra virgin olive oil

for decoration:  fresh thyme, chilly flakes, a slice of roast pepper


Preparation

• set the oven on  190 C.
   
• Slice peeled pumpkin( I used hokkaido pumpkins/squash and roasted them whole ( 5 medium sized in total, cut tops, seeds removed ) .
• Wash peppers, seed and cut.
• Place the above + whole chilli pepper in the oven and bake for approx  70 min.
• Spoon pumpkin content, skin roasted peppers and seed  and skin chilli pepper
• Melt the butter and fry finely chopped onion until translucent, adding chopped thyme approx 30 sec before the end
• Blend all the above adding bullion, olive oil, herbs and seasoning Place in the pan and heat to boil. Serve with feta cheese, thyme and chilli flakes (optional ) adding some olive oil if  desired.

Składniki: • 1200 g dyni (zważonej przed obraniem)
• 5 czerwonych papryk
• 1 papryczka chili
• 1 łyżka masła
• 1 cebula
• 2 łyżki listków tymianku
• 2 szklanki (500 ml) bulionu
• 2 łyżki oliwy extra vergine
• sól do smaku (ok 1/3 łyżeczki)
• świeżo mielony czarny pieprz do smaku (ok. 1/4 łyżeczki)
• 1/2 łyżeczki suszonego oregano
• 1/2 łyżeczki suszonego tymianku

Do podania: ser feta, oliwa extra virgin

Do dekoracji: listki świeżego tymianku, płatki chili, kawałek pieczonej papryki

Przygotowanie:

• Piekarnik nastawić na 190 st C. Dynię pokroić na kawałki, wydrążyć łyżką nasiona, obrać. Papryki umyć, pokroić i usunąć gniazda nasienne. Dynię, papryki i papryczkę chili (w całości) wyłożyć na blachę piekarnika i piec 70 minut.
• Przygotować upieczone warzywa: dynię pokroić na mniejsze kawałki, paprykę i papryczkę chili włożyć na 3 minuty do foliowej siateczki po czym obrać ze skórki, papryczkę chili przekroić i wydrążyć z nasion i jasnych włókien.
• Na patelni rozgrzać łyżkę masła i sklarować (zebrać z powierzchni pianę). Włożyć pokrojoną w kostkę cebulę i zeszklić na średnim ogniu przez kilka minut (na minutę przed końcem dodać jeszcze listki tymianku).
• Zeszkloną cebulę z tymiankiem włożyć do pojemnika stojącego blendera, dodać dynię, obrane papryki (można zachować kawałek do dekoracji), oczyszczoną papryczkę chili, bulion, oliwę oraz przyprawy i dokładnie zmiksować. Przelać do garnka i zagotować. Podawać z serem feta, świeżym tymiankiem i opcjonalnie płatkami chili. Można skropić oliwą extra vergine.

Vegetable curry

Maryland Crab Soup

Maryland Crab Soup

Quick lunch - sea food

  Grain free simple lunch- sea food `stew` with grain free rolls

Clam soup with feta

with courgettes, parsley, feta cheese, tomato, chilli

Roasted Garlic Chicken Soup Recipe | All Day I Dream About Food

Low Carb Roasted Garlic Chicken Soup Recipe | All Day I Dream About Food

 just tested this lovely recipe and it will be our top favourite, I must say

 source:  All Day I Dream About Food

Yield: 6 servings

A creamy roasted garlic soup recipe with hearty chunks of chicken. The perfect winter warm up meal!

Ingredients

• 20 cloves garlic, unpeeled
• 2 tbsp olive oil
• salt and pepper to taste
• 2 tbsp butter
• 1 medium onion, thinly sliced  ( I also roasted onions- unpeeled)
• 12 cloves garlic, peeled
• 1/2 tsp dried thyme
• 4 cups chicken stock
• 1/2 cup whipping cream
• 1 ½ lbs cooked chicken thighs or breasts, cubed
• salt and pepper to taste

Instructions

1. Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat.
2. Roast until garlic is golden brown, about 35 minutes.
3. Cool and squeeze out garlic with fingers into a small bowl.
4. In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes.
5. Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes, until fragrant.
6. Add chicken stock and bring to a simmer. Cook 20 minutes.
7. Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.
8. Warm through and serve.

Notes

Serves 6. Each serving has 7 g of carbs.

 zupa z pieczonego czosnku z kurczakiem

Bardzo rozgrzewajaca, w sam raz na  zimowe popoludnie

• 20 zabkow czosnku ( nieonbranych)
• 2 lyzki oliwy z oliwek
• sol i pieprz do smaku
• 2 lyzki masla
• 1 srednia cebula, pokrojona drobno
• 12 zabkow czosnku ( obranych)
• 1/2 lyzeczka suszonego tymianku

• 1 litr wywaru/rosolu z kurczaka
• ok 100 ml gestej smietany
• 2-3 piersi z kurczaka - ugotowane i pokrojone w kostke

1. do piekarnika ustawionego na 180 st wstawic nieobrany czosnek ( w plaskim naczyniu, najlepiej ceramicznym) zalany oliwa , doprawiony sola, pieprzem - dobrze wymieszac.
    Piec do miekkosci i az czosnek nabieze zloto-brazowego koloru- ok 35 min
2. odstawic do ostygniecia i obrac
3. zeszklic cebule na masle- ok 6 min
4. dodac pieczony czosnek, pokrojony w plasterki swiezy czosnek, tymianek- podsmazyc przez ok 2-3 min na wolnym ogniu
5. Podlac ok 200 ml rosolu i gotowac na wolnym ogniu przez ok 20 min
6. zmiksowac, dodac do reszty rosolu, zaprawic smietana, dodac pokrojona piers z kurczaka i ew doprawic do smaku sola i pieprzem
7. podawac na goraco

Low Carb Roasted Garlic Chicken Soup Recipe | All Day I Dream About Food

Low Carb Roasted Garlic Chicken Soup Recipe | All Day I Dream About Food

Biscuits and Gravy | Wheat Belly Blog

Biscuits and Gravy | Wheat Belly Blog

Biscuits and gravy: the ultimate comfort food . . . one you thought you’d never have again!
The familiar dish of breakfast and holiday meals is recreated here with a delicious gravy that you can pour over piping hot biscuits. Because it contains no wheat or other unhealthy thickeners like cornstarch made with “junk” carbohydrates, there should be no blood sugar or insulin problems with this dish, nor joint pain, edema, acid reflux, mind “fog,” or dandruff—life is good without wheat!
While the gravy is also dairy-free for those with dairy intolerances, the biscuits are not, as there are cheese and butter in the biscuits, both of which are optional, e.g., leave out the cheese and replace butter with coconut or other oil.
Makes 10 biscuits
Gravy:
2 tablespoons extra-virgin olive oil
1 pound loose sausage meat
2½ cups beef broth
¼ cup coconut flour
½ cup coconut milk (canned variety)
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
Dash ground black pepper
Biscuits:
1 cup shredded cheddar (or other) cheese
2 cups almond meal/flour
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
4 ounces butter, melted (or other oil, e.g., extra-light olive, coconut, walnut)
To make gravy:
In large skillet, heat oil over medium heat. Sauté sausage, breaking up as it browns. Cook until thoroughly cooked and no longer pink.
Turn heat up to medium to high and pour in beef broth. Heat just short of boiling, then turn down to low heat. Stir in coconut flour, little by little, over 3-5 minutes; stop adding when gravy obtains desired thickness. Pour in coconut milk and stir in well. Add onion powder, garlic powder, salt, and pepper and simmer over low heat for 5 minutes. Add additional salt and pepper to taste. Remove from heat and set aside.
To make biscuits:
Preheat oven to 325° F.
In food chopper or processor, pulse shredded cheese to finer, granular consistency.
Pour cheese into large bowl, then add almond meal, coconut flour, baking soda, and salt and mix thoroughly. Add the eggs and butter or oil and mix thoroughly to yield thick dough.
Spoon out dough into 10 or so ¾-inch thick mounds onto a parchment paper-lined baking pan. Bake for 20 minutes or until lightly browned and toothpick withdraws dry.
Ladle gravy onto biscuits just before serving.

Clam chowder

"HEALTHIFIED" CHOWDER:
BREAD BOWL:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes)
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or broth- for extra flavor)

CHOWDER:
1/2 cup butter
1/2 cup onion, chopped
1 cup celery, diced
2 cups cauliflower flowerettes
3 cups broth (veggie or chicken)
4 oz cream cheese or mascarpone cheese
1 tsp Celtic sea salt
2 (6.5 oz) cans clams, drained
1/4 tsp psyllium powder (for thickening)
OPTIONAL: 4 slices of bacon, into small pieces

BREAD BOWL: Preheat the oven to 350 degrees F. In a medium sized bowl, combine the almond, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Add in the eggs and combine until a thick dough. Add boiling water into the bowl. Mix until well combined.

Divide the dough into 4 balls. Place on a baking sheet and bake for 45-55 minutes or until golden brown.

CHOWDER: Place the butter in a saucepan and heat on high until brown specks appear, making "brown butter." Turn on medium heat and add the onion, celery and cauliflower (and bacon if using). Saute for 10 minutes or until the vegetables are tender (and bacon is cooked). Add in the broth and softened cream cheese (use a whisk to incorporate the cream cheese or little specks of cream cheese will be in the soup). Season with salt. Add in the clams. Whisk in the psyllium to desired thickness... a little goes a long way! Makes 8 servings.

I used this rolls recipe to make bread bowls for mushroom soup

 as well as some extra dough to bake a batch of rolls

I must say, those are great!

 here served with boiled ham and gherkins in brine 

Polish_pls


 bulki/ miski chlebowe
1 1/4 kubka* * kubek=220 ml) maki migdalowej ( lub pol kubka kokosowej)
5 lyzek babki plesznik ( lusek)
 1 lyzeczka sody
1 lyzeczka soli
1 jajka ( lub 4 jesli uzywamy maki kokosowej)
1 kubek goracej wody ( lub wywaru miesnego )
 
zupa
1/2 kubka masla
1/2 kubka siekanej cebuli
1 kubek krojonego selera naciowego
2 kubki rozyczek kalafiorowych
3 kubki wywaru miesnego lub warzywnego
2 lyzki serka kremowego ( bez dodatkow) lub mascarpone 
1 lyzeczka soli
2 puszki clams **
1/4 lyzeczki babki plesznik ( do zageszczenia)
OPCIONALNIE: pare plasterkow bekonu pokrojonych drobno

BREAD BOWL: Rozgrzac piekarnik do 180 st.
W sredniej wielkosci misce wymieszac make migdalowa z babka plesznik, soda i sola. Dodac jajka i polaczyc do momentu utworzenia gestego ciasta. Dodac goraca wode /bulion
Wymieszac do momentu polaczenia

podzielic na 4 czesci. Z kazdej utworzyc kulke. Rozlozyc na papierze do pieczenia i piec 45-55 min na zloty kolor






zupa
Maslo rozgrzac na patelni do momentu zbrazowienia
Zmniejszyc ogien do sredniego i dodac warzywa. Podsmazyc mieszajac przez ok 10 min. Dodac wywar miesny/warzywny, serek, doprawic do smaku i dodac clams  
 Na koniec dodac babke plesznik i dobrze wymieszac

Maria's Nutritious and Delicious Journal: Molten Chocolate Cakes & Coffee Ice Cream

Maria's Nutritious and Delicious Journal: Molten Chocolate Cakes & Coffee Ice Cream:

'via Blog this'

Tomato and green peas soup

   for the Crew working outdoor on rainy day

beefy bone stock

 with lots of fresh herbs ans some  green peas to garnish

Foraging x soup

Ramsons ( LOTS)

 nettles

chickweed

sorrel

asparagus

 broccoli

rocket

cream

salt, pepper, onion powder to taste

Ramsons recipes and ideas

   Great blog  with plenty of ideas including Ramsons cheese, Ramsons soup etc

 Beautiful photos too

Wild garlic - a healthy spring delight 

Goulash soup

Soup stock ( meat and veg)

 roast peppers ( 4 red peppers+olive oil)- liquidised

passata - 1/5 l

parsley- large bunch boiled and liquidised + stock

for meat balls

 1 kg beef

1 tbsp psyllium husks

2 tbsp almond flour

1 tbsp coconut flour

1 onion diced

2 eggs

 fresh or dried thyme or winter savoury 

salt, pepper to taste

 Mix all the meat ball ingredients

 Add meat balls to simmering soup 

 Boil for approx 20 min

 Serve with fresh herbs

Chicken dumpling soup

  I used Maria`s Chicken Dumpling soup recipe

 Genious!!!

"Healthified" BROTH BASE:
4 quarts water (reverse osmosis filtered water is best)
1 Leftover bones and skin from one pasture fed chicken

 ( I used beef on the bone)

1 whole clove fresh garlic, peeled & smashed
2 TBS apple cider vinegar (organic)
2 TBS coconut oil 

 ( skipped it using beef)

2 onions, diced
2 stalks celery, sliced 1/4 inch thick
1 tsp thyme leaves

Place the water, chicken, garlic, and vinegar in a large kettle or a large crockpot and set the heat to "high." Bring to a boil, then reduce the setting to "low" for a soft simmer. Cook for a minimum of 8 hours and up to 24 hours. The longer it cooks the more nutrients and minerals!

Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle or crockpot to burner set on medium-high. Add oil, then onions and celery. Saute about 8 to 10 minutes or until tender. Add chicken, broth and thyme. Bring to a simmer. 

DUMPLINGS:
1 cup coconut flour (OR 2 cups almond flour)
2 TBS psyllium husk fiber 
4 eggs (2 eggs if using almond flour)
1 tsp Celtic sea salt
1/4 tsp thyme

 I also added some natural  organic onion powder

IF USING COCONUT FLOUR: 1/2 cup chicken broth

In a medium sized bowl, mix the eggs, salt, flour, psyllium, and thyme, mix until sticky and well-blended. For coconut flour dumplings add a little broth until the dough sticks together. Shape into dumplings with hands. Note: These can be made ahead and frozen until you are ready for some soup!

With the soup at a simmer, add the dumplings. Cover the soup and cook for 20-30 minutes. Season to taste with salt and pepper. Enjoy! Makes 8 servings.

 See more

                                                 Also: great article by Maria Health

                              on therapeutic value of bone broth for intestinal health

                                                         
                                                             Polish_pls

 bezmiesne pulpety z rosolem wolowym/ z kurczaka

Terapeutyczne mocno :)

ok 2 litry wody ( filtrowana metoda osmozy idealnie)

kurczak ekologiczny ( mieso i kosci -porcje rosolowe, pozostalosci)

                                                   ( uzylam wolowiny z koscia)

1 zabek czosnku, obrany i rozgnieciony
2 lyzki octu jablkowego ( ekologiczny najlepiej)
2 lyzki oleju kokosowego ( jesli mieso chude)

2 pokrojone cebule 
2 lodygi selera- pokrojone
1 lyzeczka swiezego tymianku

Wode, mieso, czosnek i ocet winny  umiescic w duzym garnku  czy wolnowarze i ustawic na duzym ogniu

Zagotowac

Zmniejszyc temperature i gotowac na malym ogniu przez minimum 8 h

Idealnie do 24h

Im dluzej, tym wiecej mineralow i wartosci odzywczych ma szanse sie wyzwolic

Odcedzic wywar i zachowac.

Na patelni  na srednim -duzym ogniu  rozgrzac olej kokosowy.

                                       Dodac cebule, selera i zeszklic przez 8-10 min

                      Przelozyc do garnka, zalac wywarem i dodac mieso, tymianek

                                                   Gotowac na malym ogniu

Pulpety

1 miarka* maki kokosowej ( albo 2 migdalowej )
2  lyzki babki plesznik( luski) 
4 jajka ( lub 2  jajka jesli uzywamy maki migdalowej)
1 lyzeczka soli ( himalajska, celtycka najlepiej)
1/4 lyzeczki tymianku

 UZYWAJAC MAKI KOKOSOWEJ: dodatkowo  1/2 miarki bulionu

* miarka-220ml  ( ok 3.4 szkl)

W misce wymieszac jajka, sol, make, babke plesznik i tymianek. Wyrabiamy na jednolita mase do polaczenia skladnikow

Uzywajac maki kokosowej, dodajemy dodatkowo wywar/bulion- do momentu az ciasto utworzy jednolita mase

Formujemy pulpety

UWAGA: ciasto mozna rowniez przechowywac w lodowce lub zamrozic

Wrzucamy do gotujacej sie zupy. Gotujemy pod przykryciem ok 20-30 min

Doprawiamy do smaku sola, pieprzem

Ja dodalam do pulpetow( i pozniej do zupy) posiekana pietruszke i ok lyzki suszonej cebuli ( zmielonej)

   Polecam rowniez ciekawy artykul o wlasciwosciach terapeutycznych wywaru miesnego na kosciach
                               i jego wplywie na zdrowie i funkcje ukladu pokarmowego