There is always someone to help, someone who needs help and much to be grateful for if you are reading this.

I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.

True Food Kitchen Butternut Squash Soup (copycat)

 I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently. 

 If I still find the soup a little too thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

What Coconut Milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

More Butternut Squash Recipes from Spinach Tiger

More Healthy Soups from Spinach Tiger

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True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk

Course Soup

Cuisine American

Keyword butternut squash, soup, true food kitchen

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 large butternut squash
• 1 can coconut milk
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons salt
• 1/2 teaspoon piment d'espelette or cayenne
• 1 teaspoon fresh grated ginger or to taste
• 1/2 cup water or broth if needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

Garnish

• 2 tablespoons butter
• 12 sage leaves
• 1/4 cup sliced almonds toasted

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
• Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
• Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
• Roast almonds for 3 to 4 minutes in 400 degree F. oven.
• Season again with salt and pepper as needed.
• Add garnish upon serving.

Notes

  I use Piment d’espelette often in soups like these. You can use cayenne, but do so gently.

The post Copycat True Food Kitchen Butternut Squash Soup appeared first on Spinach Tiger.

The cauliflower rice is flavored with a touch of saffron (optional), turmeric, mushroom powder, thyme, olive oil, salt, pepper. Additions are peas and tomatoes, which add more texture and color.

The one ingredient though that I think brings this home is the sliced toasted almonds. It brings a crunch and a flavor that makes each bite just right. I also think golden raisins would be a great addition, but I didn’t have them on hand.

First of all use frozen cauliflower rice. Costco sell a version with 4 individual bags, that you can either microwave or dry fry. I’ll explain what dry fry is because that’s how I made this recipe.

How to Cook Frozen Cauliflower

My favorite method is to plop the frozen cauliflower in hot cast iron frying pan with just a touch of fat (either oil or butter). This method gives you a chance to season the cauliflower, and make it less mushy. Any water due to the freezing evaporates, which results in a great texture.

Ingredients for Mediterranean Cauliflower Rice

• Frozen Cauliflower Rice
• Olive oil
• Tumeric
• Salt, Pepper
• Peas
• Tomatoes (fresh or sun-dried)
• Sliced toasted almonds

Variations

• Replace peas with golden raisins. You could even use both.
• Replace almonds with toasted pine nuts.
• Replace grape tomatoes with sun-dried tomatoes.
• Add a pinch, just a pinch, of saffron if you have it.

Mediterranean Rice Pairs with These Recipes

• Roast Chicken
• Za’atar Spiced Lamb Chops
• Grilled Lamb Loin Chops
• Lamb Meatballs
• Garlic Roasted Chicken Thighs

More Recipes with Cauliflower Rice

• Keto Shrimp Creole Cauliflower Rice
• Chicken with Cauliflower Rice
• Shrimp and Cheesy Cauliflower Grits
• Cauliflower Rice Risotto
• Keto Cajun Shrimp

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Mediterranean Cauliflower Rice

Mediterranean Cauliflower Rice with Shallots, Peas, Turmeric perfect for low carb dinners.

Course Side Dish

Cuisine Mediterranean

Keyword cauliflower rice

Ingredients

• 16 ounces frozen rice
• 2 tablespoon olive oil more if needed
• 1 tablespoon turmeric
• 1 cup frozen peas see notes
• 1 cup grape tomatoes or 1/2 cup sun-dried tomatoes
• 6 sprigs fresh thyme or fresh parsley
• 1/2 cup toasted sliced almonds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper more if needed

Instructions

• Heat a large frying pan. Add frozen cauliflower directly to pan without any fat, at first. Heat the cauliflower through and stir frequently.
• Once the cauliflower is heated through, add the oil, stir through, add turmeric, salt, pepper.
• Slice grape tomatoes. If using sun-dried, add a little of the oil in the jar for more flavor and chop the sun-dried tomatoes into small pieces.
• Add frozen peas and continue cooking until peas are cooked through. You may add more olive oil.
• Toast almonds in toaster oven for one minute or toast in a frying pan. Keep in mind, almond slices burn easily. Add to rice.
• Add fresh herbs and more salt and pepper if needed.

Notes

Instead of peas, replace with golden raisins 

The post Mediterranean Cauliflower Rice appeared first on Spinach Tiger.

These are my favorite Greek Chicken recipes you’ll want to add to your dinner plans.

Greek Chicken Kabobs

In this recipe, I alternated chicken with summer yellow zucchini. Feel free to switch the vegetables and for a twist try add fresh peach slices.

These only take about six minutes to grill. Serve over rice or cauliflower rice. RECIPE HERE

Greek Chicken Thighs on the Grill

Grilled Greek Chicken Thighs can be done either reverse sear (my choice) or direct grill. Reverse sear is longer, but worth it. RECIPE HERE

Ingredients for Greek Chickenb Marinade

This marinade is so good. I suggest you do use the honey at the end and don’t skip the dill. You will marinate chicken in half, and reserve the other half for the end.

• Extra Virgin Olive Oil
• Fresh Lemon Juice
• Fresh Oregano (dry if you don’t have)
• Fresh Thyme
• Fresh Garlic
• Fresh Dill (DON’T SKIP THE DILL)
• Honey (optional, put on in marinade that is used for serving).

Grilled Spatchcock Chicken with Greek Chicken Marinade

You can grill the chicken or roast in the oven. You can either prepare a whole chicken spatchcock style or buy it at already prepared (Bell and Evans sells spatchcock chicken at Whole Foods). If you prepare it yourself, you cut the backbone out with a sharp knife, press down and flatten the chicken. Rinse in cold water. Dry with paper towel before marinating. RECIPE HERE

Serve with this delicious Greek inspired cauliflower.

Summer Vegetable Recipes

• Grilled Zucchini
• Honey Baked Goat Cheese Salad
• Green Salad Blackberry Corn
• Grilled Corn and Tomato Salad
• Triple Crunch Cabbage Salad
• Olive Feta Salad

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 1 tablespoon honey (use at end)

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

The post Greek Chicken Marinade with Recipes for the Grill appeared first on Spinach Tiger.

Once you’ve spent ten minutes gathering all your ingredients, you will spend about 15 minutes at the stove.

You can make this with boneless chicken breasts or boneless thighs. In other posts, I made a very similar recipe with salmon and then with shrimp. Don’t be afraid to use thighs instead of breasts. They can be tastier and are more affordable.

Ingredients

• Boneless Chicken Breasts or Thighs
• Shallots (can use onion, but shallots are more flavor)
• Garlic
• Sun Dried Tomatoes (I use jar in oil and chop)
• Heavy Cream
• White Wine
• Pecorino or Parmesan Cheese
• Spinach (I buy pre-washed, organic) and use the entire container

Process for Creamy Tuscan Chicken

It’s important to get everything measured and ready, as this recipe moves fast.

• If using chicken breasts, place between plastic or parchment paper and flatten with a rolling pin. You want the chicken cutlets thin, but not too thin, about 1/2 inch. Chicken swells up when cooking, so keep that in mind. If using boneless thighs, the meat is already thin enough.
• Have butter and oil ready.
• Pre-Chop: Sun Dried Tomatoes, Shallots, Garlic, Parsley (for garnish).
• Measure out: Wine, Heavy Cream
• Pre-grate pecorino or romano cheese.
• Spinach: If not pre-washed, wash and dry thoroughly.

Tips

• Make sure pan is large enough to handle the chicken, sauce and spinach.
• Don’t overcook the chicken breasts, or they will be dry and tough.
• If you substitute sun-dried tomatoes with cherry tomatoes, add a good squeeze of lemon.
• Make this dish dairy free, skipping butter and cheese, substituting heavy cream with coconut milk.
• Replace white wine with 2 tablespoons lemon juice.
• Serve with mashed potatoes, rice or cauliflower rice.
• Leftovers can be refrigerated and reheated in the oven at 350 degrees F.

Similar Recipes

• Chicken Dijon
• Chicken with Mustard Cream Sauce
• Greek Chicken Thighs
• Chicken Francaise with Lemon Sauce
• Chicken Picatta with Lemon and Capers

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Creamy Tuscan Chicken

Creamy Tuscan Chicken with Sun Dried Tomatoes and White Wine

Course Entree

Cuisine American

Keyword shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 4 pound boneless chicken breasts (or 8 thighs)
• 3 tablespoons butter
• 3 tablespoons olive oil (or avocado oil)
• 2 small shallots minced
• 3 cloves garlic
• 1/2 cup white wine
• 1 cup heavy cream see notes
• 1/2 cup chopped sun dried tomatoes
• 1/2 cup parmesan or romano pecorino cheese grated
• 3 handfuls spinach leaves
• 1 tablespoon flat Italian parsley
• 1 teaspoon salt
• 1 teaspoon black pepper or to test
• 1/4 teaspoon red chili flakes optional

Instructions

• Get all ingredients in place, as this recipe is made quickly. Chop shallots. Prepare fresh garlic. Chop sun dried tomatoes. Measure out wine, cream. Wash and dry spinach (I use a pre-washed).
• Pound boneless chicken breasts to about 1/4 inch. Cut in half.
• Melt 1 tablespoon of butter in pan with 2 tablespoon of olive oil. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
• Saute chicken on medium heat. Add more oil if needed. You may have to fry chicken in two rotations, as you want to give chicken room in pan. Sautè about 4 minutes each side. Remove from pan.
• Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
• Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important for about a minute.
• Add in heavy cream, sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
• Add in spinach leaves. Add chicken back in and turn off heat.
• Sprinkle with chopped parsley.
• Season to taste with salt and pepper.

The post Creamy Tuscan Chicken appeared first on Spinach Tiger.

What is Chicken Francaise?

Chicken francaise is an egg battered chicken cutlet served with a lemon butter wine sauce.

History of Chicken Francaise

Chicken Francaise can also be spelled chicken francese. Both are considered correct.

This is not a dish from France or from Italy. It was created in America in Rochester, New York in place of the Italian Veal Francese. It is considered an Italian American creation, either in protest to veal or that chicken was more affordable.

How is Chicken Francaise Different from Chicken Picatta?

While both dishes use chicken and lemon, they are different, and I have a chicken picatta recipe here.

• Both recipes use boneless chicken breasts.
• Chicken Francaise is dredged in flour, then egg finish whereas chicken piccata often skip egg altogether and dredge in flour, sometimes with additional parmesan cheese. My keto friendly recipe for chicken piccata does use egg and almond flour.
• Chicken piccata is always is served with squeezed lemon and capers.
• Chicken francaise is served with lemon wine butter sauce, capers optional.

Traditional Chicken Francaise is made with boneless chicken breasts, dredged in flour and then dipped in egg. Unlike other dishes, it is not dipped back into flour or breadcrumbs, but immediately put into a pan with hot oil. The egg batter browns in a most unique and crispy way. The chicken is then topped with a lemon wine sauce.

Various Ways To Make Grain Free Chicken Francaise

• No flour, just egg finish with some optional pecorino romano
• Coconut flour, egg finish
• Almond flour, egg finish
• Flour dredge, egg finish
• Salt, Pepper
• Lemon

I’ve tried all various ways and believe it or not, I liked it with just the egg batter, first dipped into grated pecorino romano cheese, making this nut free, grain free, and very clean keto.

You can prepare the traditional way with a flour dredge before the egg battle, or try the other options. The key is to make sure the oil is hot and not to turn the chicken until the first side is done or it may stick. When done, set chicken aside while making the lemon wine sauce.

When is the Chicken Done?

The Chicken is done at 165 F. I always use a meat thermometer to be sure. Some recipes return the chicken back into the sauce. I prefer to cook the chicken all the way through on top of the stove, remove to warming platter, make the sauce and pour the sauce over the chicken.

Lemon Wine Sauce

• Lemon Juice
• Lemon
• White Wine
• Butter
• Chicken Broth
• Heavy Cream (optional)

Chicken Francaise is always topped with a lemon wine sauce, which is fairly easy to make. Sliced lemons are placed in hot pan with butter, white wine, lemon juice and chicken broth. Some recipes will add heavy cream or flour to thicken. I will either add heavy cream or a very small amount of xanthan gum to thicken.

See my recipe here for how to make a xanthan gum gel. This is very useful flour substitute for thickening sauces without grains.

This is a dish that should be eaten immediately once the sauce is finished. However, I have refrigerated left over chicken francaise and it was still good heated up.

Sides for Grain Free Chicken Francaise

In keeping with a grain free dinner, good sides could include cauliflower mash and or a good green salad.

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Chicken Francaise with Lemon Sauce

Chicken Cutlets made with no grains and a Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast, chicken francaise

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Ingredients

• 4 boneless chicken breasts
• 4 eggs
• 1/3 cup pecorino romano see notes for options
• 2 tablespoons finely chopped parsley
• 3 tablespoons water
• Salt and freshly ground black pepper
• 1/2 lemon thinly sliced in rounds

Lemon Sauce

• 1/2 lemon for juice
• 1/2 lemon for thin lemon slices.
• 1 cup chicken broth
• 1/2 cup dry white wine
• butter
• 1/2 teaspoon xanthan gum or see notes for option

Instructions

Chicken Cutlets

• Pound chicken to flatten cutlets. Season with salt and pepper.
• Place pecorino and half parsley in a dish for dredging.
• Beat eggs. Season with salt.
• Heat avocado oil in large frying pan.
• Dip chicken into cheese, followed by egg.
• Place into frying pan. Cook about four minutes each side. Turn when chicken easily moves. Chicken needs to be at 165 F. Place on paper towels. Make sauce.

Lemon Sauce

• Using same pan, add lemon slices, cook for a minute. Add broth, lemon juice. white wine and simmer until the alcohol burns off. Add butter and xanthan gum or xanthan gum gel and stir continually until sauce is thickened.
• At this point, you can return the chicken to the sauce or pour the sauce over the chicken. Serve with lemon slices, salt, pepper and parsley

Notes

You can dredge chicken francaise in flour before egg dip. 

You can use coconut flour, almond flour or just pecorino cheese prior to egg dip for grain free option.

Instead of using flour for lemon sauce, use a few tablespoons heavy cream, xanthan gum or xanthan gum gel. 

The post Best Recipe for Chicken Francaise appeared first on Spinach Tiger.

How Can Chicken Thighs Bake in 30 Minutes?

First, I took the thighs out 90 minutes before baking to take the chill off.

Second, these are Bell & Evans chicken thighs (not sponsored) which are air chilled, not soaked in water. I’ve tested different brands and this brand always cooks the best. Always look for air-chilled chicken. It cooks faster, and crispier because it’s not water logged and the skin contains a lot less moisture.

Third, they are baked at a high temperature of 425 degrees F. (215 C). Do not let this high temperature scare you. I do it all the time, especially with roasting whole chicken.

Why You Should Make Olive Oil Chicken Thighs

It’s easy. And you get a big return for such little work. You can season with your favorite Italian seasoning (or not). You can just use salt and pepper and they are still crispy, tasty and have umami satisfaction.

• Dry the chicken.
• Leave out at room temperature (salted).
• Season as desired.
• Generously pour high quality olive oil over each thigh.
• Bake for 30 minutes or until temperature reaches 175 – 195 F.

Temperature for Chicken Thighs

Chicken breasts (white meat) should be cooked to 165 F. However, you want to increase this for thighs. Thighs have a lot of internal/external fat and a lot of connective tissues that needs to be thoroughly cooked. This is important. Your thighs will bake crispy and be so much better.

Variations

The whole point of this recipe is to have a minimal dish with maximum flavor. However, you can easily boost the flavor profile with these ideas:

• Sun-dried tomatoes placed in olive oil.
• Flavored Olive Oil – soak garlic cloves in oil for a few hours, while chicken is coming to room temperature.
• Zest citrus in olive oil before using.
• Sprinkle umami powder on thighs before pouring olive oil.
• Place garlic cloves all around the chicken, which will roast in the olive oil.

Add Cauliflower Rice

Once the chicken thighs are done, remove from pan, leaving the juices in the pan. Add frozen cauliflower rice and cook until rice is cooked through. Season with more salt and pepper if needed.

More Chicken Thigh Recipes

• Greek Chicken Thighs
• Chicken Thighs with Cauliflower
• Stove Top Chicken Thighs with White Wine
• Chicken Thighs with Tomatoes
• Italian Chicken Thighs with 40 Garlic Cloves
• Chicken Thighs with Lemon, Turmeric and Sweet Potatoes

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Crispy Olive Oil Chicken Thighs

Delicious Tender Chicken Thighs with Crispy Skin with Olive Oil. Skin is crispy and done in 30 minutes.

Course Entree

Cuisine American

Keyword chicken thighs

Prep Time 8 minutes minutes

Cook Time 50 minutes minutes

Servings 4 chicken thighs

Ingredients

• 4 chicken thighs
• 1/4 cup olive oil
• 2 tablespoons Italian Herbs
• salt, pepper

Cauliflower Rice

• 1 package cauliflower rice

Instructions

• Salt chicken thighs and refrigerate for a few hours to overnight, if you have the time. If not, salt and season. Have chicken sit out for an hour, before baking.
  
• Heat oven to 400 degrees F.
• Arrange chicken in large cast iron pan or baking dish so that chicken pieces are not touching.
• Pour olive oil generously over each chicken thigh. Add more seasoning if needed.
• Bake for 30 minutes. Check temperature. You want 190 degrees F. This will ensure crispy skin and all the tendons in the thighs will break down.
  

Cauliflower Rice

• Remove the chicken from the pan, leaving the juices. Cook frozen cauliflower rice, turning frequently for about 10 minutes or until it's cooked through.
  

The post Crispy Olive Oil Chicken Thighs in Only 30 Minutes appeared first on Spinach Tiger.

The only thing I wish I would have added in this recipe is more tomatoes. When you read the recipe, add more potatoes or more tomatoes according to your own preference.

Why Eat Red Snapper?

• Super Nutritious
• Low Mercury Levels
• High in Omega 3’s
• High in Protein (23 grams per 4 ounces)
• Firm Flesh, makes it versatile for many different recipes
• Mild Tasting White Fish
• Easy to Prepare

The only con is price. Red snapper runs about $34 a pound, so this is a treat, but it can be well worth it to make it at home, rather than spend more than that in a restaurant.

Ways to Prepare Red Snapper

• Pan-Sear
• Poach
• Bake, Roast
• Add to Pasta with creamy sauce or butter and lemon

Process for Red Snapper Recipe

This recipe couldn’t be easier. I did boil my potatoes first because there is not much oven time. You will only need about 8 to 10 minutes in the oven, just enough time to warm through the tomatoes. The only thing I would change it to add more grape tomatoes, because they were so good with each bite of the fish.

8 minutes per half inch at 400

Here are some of my Red Snapper Dishes

• Roasted Snapper with Pistachio Pesto
• Whole Grilled Red Snapper

More Fish/Seafood Recipes

• Roasted Fish Tacos with Peach Salsa
• Tuscan Shrimp
• Salmon Kabobs
• Seared Scallops

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Roasted Red Snapper

Roasted Red Snapper with Potatoes and Grape Tomatoes in Olive OIl

Course Entree

Cuisine Mediterranean

Keyword red snapper

Ingredients

• 1 pound Red Snapper Filets
• 2 tablespoons olive oil
• 6 small golden yukon potatoes
• 12 grape tomatoes
• salt, pepper
• 1 tablespoons fresh dill or parsley
• 1 teaspoon capers

Instructions

• Boil potatoes in cold water until fork tender. Cool enough to be be able to slice. You can use any potato, but yukon gold slice easier without falling apart.
• Preheat oven to 400 degrees F.
• Drizzle olive oil bottom of dish. Add sliced potatoes. Place snapper on top of potatoes.
• Season with salt and pepper. Drizzle olive oil over the fish, add capers, lemon juice, tomatoes, fresh dill or parsley. I prefer to cut the tomatoes in half before placing in dish.
• Bake for 8-10 minutes.

The post Roasted Red Snapper with Potatoes and Tomatoes appeared first on Spinach Tiger.

I tell you the truth when I say we ate the whole pot to the last drop, and I think I personally ate six bowls, because I have the secret for an easy, delicious soup broth and you won’t believe how easy it is.

Before I list my ingredients, keep in mind you can replace or add in more ingredients as you see fit. There are no hard and fast rules for vegetable soup vegetables, but I do have a few tips on how to make sure the soup has flavor with a good broth.

Making the Best EASY Soup Broth

While the vegetables you add will certainly add flavor to your broth, you want to start with as much flavor as possible. This is why I do this:

• 2 Quarts of organic boxed broth (chicken, beef, or vegetable broth).
• 1 large can of tomatoes. (I squeeze the tomatoes with my hands and add in all the juices). I prefer using San Marzano Tomatoes, but you could also add in a good tomato puree. It’s the mix of the broth with tomato that tastes so good.

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Homemade Vegetable Soup

Paleo, Low Carb Vegetable Soup, Easy

Course Soup

Cuisine American

Keyword vegetable soup

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 8 Servings

Ingredients

• 2 tablespoons olive oil
• 2 quarts chicken broth
• 1 16 oz can San Marzano Whole Tomatoes or tomato puree
• 1 onion chopped
• 2 celery stalks diced
• 4 carrots diced
• 1 turnip
• 2 tablespoons olive oil
• 1 whole cauliflower head
• 1 cup chopped kale
• 1 teaspoon salt more to taste
• 1/2 teaspoon black pepper more to taste
• 1 cup frozen peas optional
• parsley
• 1/2 cup pecorino romano for serving
• 1 teaspoon red chili flakes to add extra heat
• 1 cup frozen peas or white beans optional

Instructions

• Put oil, broth, and tomatoes in dutch oven (or crock pot). Use your hands to break up the tomatoes out of the can and include all the juice.
• Add carrot coins, cauliflower cut into bite-sized pieces, diced celery and diced onion.
• Season with herbs, spices, salt and pepper.
• Cook low and slow for two hours or four hours on low in crock pot.
• Add peeled, cubed turnip in the last hour.
• Add frozen peas or canned white beans. Rinse beans before adding. Add peas in the last 30 minutes. You can add the beans anytime.
• Make sure kale is ripped into bite-sized pieces. If using Tuscan kale, remove the rib.
• Add kale in last hour also.
• Add in red chili flakes if you want to add heat. You can add a dash or up to a teaspoon.
• Serve with grated parmesan cheese or pecorino. If you use pecorino, consider its saltiness before adding more salt.

Notes

Regarding vegetables. You can delete something you don’t have or like and add in other veggies such as broccoli, cabbage, or green beans. Make sure everything is bite-sized.

The post Recipe for Homemade Vegetable Soup appeared first on Spinach Tiger.

Italian sausage will find itself in appetizers, breakfast, lunch and dinner, but we especially love the Italian sausage meals we have come to love and I’ve added more sausage recipes here so there are more than 15.

Creamy Sausage Ragu

This is one of my newer recipes that I made for the twins’ lunch before they ventured a big bike ride. Not a bite left.

Stovetop Sausage and Peppers

Sausage Crusted Three Cheese Pizza (Low Carb Delish)

Baked Italian Sausage with Broccoli Rabe

This is one of the Italian Sausage Meals that my husband loves the most. Broccoli rabe marries the flavors of Italian Sausage so well, and you will see this repeated pairing in many recipes.

Italian Sausage Lentil Soup

Italian Sausage Ricotta Frittata

This is how we celebrate holiday mornings, but it’s also wonderful for lunch or dinner. Italian sausage, greens, and a dollop of ricotta.

No Beans Chili with Italian Sausage and Ground Beef

My husband makes the best chili and since I don’t eat beans, he developed a fantastic no-beans recipe just for me, and it has Italian Sausage.

Italian Sausage with Cauliflower and Spinach in Air Fryer

This is such a fun, easy, dinner that can be made in a sheet pan, fryer, or stir fried.

Orecchiete with Broccoli Rabe and Italian Sausage

This is a classic Italian dish made with a special shaped pasta and takes full advantage of this great pairing of flavors.

Italian Sausage, Mozzarella Stuffed Biscuits

This is the all in one delicious Italian sausage biscuit.

Spicy Italian Soup with Italian Sausage

I made this soup about every other month because it has all the good things like cabbage and tomato broth,  and especially the flavor driven from Italian sausage.

Italian Roasted Chicken Thighs with Sausage and Peppers

The one pot, Italian chicken dish only made better with links of Italian sausage.

One Pot Chicken and Italian Sausage with Greens and Beans

Beans, greens, broth, chicken, and of course, Italian sausage makes this one hearty meal.

Keto Sausage Crusted Pizza with Broccoli Rabe

This clever idea for no-dough pizza has made us both so happy, and is our new Friday night dinner.

Spaghetti Squash with Italian Sausage

Spaghetti Squash topped with Italian sausage, mushroom, cream, and sage is hearty, healthy and a bit umami.

Three Cheese Italian Lasagna

Oh my goodness, who wouldn’t love this dish? Filled with spaghetti squash, meat, cheese and a lovely quick tomato sauce.

Italian Eggplant Soup with Italian Sausage

Chicken with Italian Sausage and Muscadine Grapes

When Autumn rolls around, you will see muscadine grapes and now you know what to do with them.

Sheet Pan Pizza with Italian Sausage and Trader Joe’s Pre-Made Dough

You can now see just how versatile Italian sausage is. What’s your favorite way to eat it?

The post 15 Italian Sausage Meals Your Family Will Love appeared first on Spinach Tiger.

These are some of my favorite bone-in chicken thigh recipes, perfect for winter cooking.

Chicken Thighs Using Tomatoes

• Chicken with Tomato Sauce and Potatoes
• Creamy Chicken Thighs, Sun-Dried Tomato
• Chicken Cacciatore

Chicken Thighs with Garlic

• Chicken thighs stove-top with wine
• 40 Clove Garlic Chicken
• Baked Chicken Thighs with Garlic

Mediterranean Chicken Thighs

Low Carb Chicken Thighs with Cauliflower

• Chicken thighs with Cauliflower

Chicken Thighs with Sausage, Olives, Peppers, Onions

Consider These Sides for Chicken Thighs

• Crispy Smashed Potatoes
• Grilled Bok Choy (great as a winter veg)
• Cauliflower Risotto
• Any of these 30 LOW CARB VEGGIE RECIPES

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