Tag: Soup

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Business, Journal, Just Because

Podcasts I Love

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I love podcasts. Why? I love that I am not attached to a screen (which is why I love audio books, too). I can still get mundane things done while learning something or just enjoying a conversation I don’t have to be properly dressed for and actively participate in.

The problem with podcasts is, if you aren’t on a desktop computer, data usage. If I am not on WiFi, I can blow through my data really quick through my phone plan (especially when I wasn’t planning on being away so long so didn’t download episodes before I left). We have T-Mobile and one of the wonderful things they have done (and I know others have) is allow free streaming of some apps, like Spotify and Pandora.

Well, Spotify and Pandora have now begun carrying podcasts! I am not sure if they will include the entire catalog you can find on ITunes but they are now carrying some that I listen to. The following are a list of my favorites, the ones I listen to on a fairly consistent basis (I say fairly because sometimes it feels like I don’t have enough time in the day to actually do things AND listen to all of my podcasts, since quite a few of them release their episodes on Fridays).

MFCEO

First on the list is the MFCEO Project (and Real AF) with Andy Frisella.

I love his brutally honest take on all things business, health, and life. His back story is the kind of story that would cause so many to hide from the world but he did the opposite. He fought his fears, doubts, and insecurities to become one of the most dynamic speakers and entrepreneurs

On ITunes: https://itunes.apple.com/us/podcast/mfceo-project/id1012570406

And Spotify:

Second on the list is Rune Soup with Gordon White.

I stumbled onto Rune Soup when I was searching for podcasts about runes. Imagine my surprise when Gordon didn’t discuss runes! 🙂 He describes his podcast like this, “A weekly podcast about magic, culture and the paranormal.” That’s what it is, with a lot more topics!

On ITunes: https://itunes.apple.com/gb/podcast/rune-soup/id1066024691?mt=2&ls=1

And Spotify:

The third is 48 Days to the Work You Love with Dan Miller.

He gives the most practical career advice I have ever heard (or written). Seriously. Dan is a “don’t quit your day job” kind of advisor. He offers realistic, helpful options to improve your financial situation AND obtain career/life satisfaction. Almost every episode is Dan answering listeners’ questions.

On ITunes: https://podcasts.apple.com/us/podcast/48-days-to-the-work-you-love-internet-radio-show/id178145160?mt=2

And on Spotify:

Fourth is The Ed Mylett Show.

Ed Mylett interviews anyone who has a story to tell that offers hope and advice in business and life. When I say he interviews anyone, I mean that. He has interviewed the wrestler “The Undertaker” and Vivica A. Fox. He also has a wonderful sense of humor and if you want to see a big burly guy snuggle with some Pomeranians, follow him on Instagram.

It looks like his show is only on ITunes: https://itunes.apple.com/us/podcast/ed-mylett-show/id1181233130?mt=2

And YouTube:

Health, Health And Wellness, Journal

Spiritual Healthcare

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Last year, I learned about a cancer diagnosis of an online friend. We (our little group) prayed and intended for her. After all of her treatments, she let us know she was cancer free. That was the extent of the information I was privy to. This year, I received my own scare. I had her email address ready for me to pick her brain. A week after I received my benign diagnosis, Ivy Bromius released, free for all (you do not even have to give her your email address), “The Cancer Grimoire – Magic on the Poison Path.”

Ivy’s Grimoire is beautifully written and she didn’t hold back, fearing her descriptions of what she went through would scare people away. I love, too, that no matter what your spirituality is, you can take the basic framework of her method and mold it into your spiritual path. After reading this grimoire, I realized this magical/spiritual journey could be applied to so many more maladies. Especially when you really look at what cancer is: it is you. Cancer is not some foreign invader that needs to be destroyed. Cancer is your body destroying itself. As much as I want to continue writing about Ivy’s process, my words will never do justice to hers. Here’s her first interview after the release of “The Cancer Grimoire“:

https://runesoup.com/2021/09/talking-health-crises-as-initiations-with-ivy-bromius/

And here is the link for Ivy Bromius’ “The Cancer Grimoire – Magic on the Poison Path.”

I encourage everyone to download this and read it.

Dinner, Level 1, Levels 2 And Above, Lunch, Recipe, Soups

Chicken Soup and Canned Chicken Broth

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I did not grow up eating many root vegetables, so when I found a recipe for chicken soup that included parsnips and turnips I was highly skeptical. After I made it, I was hooked! There can be no chicken soup (or broth) without them! In this video, I am not only making soup but am canning broth. For the specifics on the equipment (and tools) you will need, please read my Home Canned Meat post. I am not including a nutritional analysis with this recipe. This recipe is so variable and I have no way of knowing how many carbohydrates are in the strained broth.

Chicken Soup and Canned Chicken Broth Recipe

For the broth:

  • 2 to 3 pounds of chicken (either whole pieces or leftover chicken carcass)
  • 2 parsnips, roughly chopped
  • 3 to 4 turnips, roughly chopped
  • 2 to 4 carrots, roughly chopped
  • 2 to 4 celery stalks, roughly chopped
  • 1 yellow onion, roughly chopped
  • 2 garlic cloves , roughly chopped (optional)
  • 1 to 2 teaspoons salt, or to taste
  • 1 teaspoon pepper, or to taste
  • Water, to cover

For the soup:

  • 2 to 3 pounds chicken meat (either from the broth or fresh)
  • 2 to 4 carrots, peeled and sliced
  • 2 to 4 celery stalks, sliced
  • 1/2 to 1 yellow onion, peeled and diced
  • 1 to 2 garlic cloves, peeled and minced (optional) 1 to 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • Water, to cover
  • Optional ingredients for soup: 2 to 3 zucchini, spiralized 3 Yukon Gold potatoes, diced or 1 to 2 cups of dry rice or 1 to 2 cups of dry pasta (bow ties, rotini, egg noodles, etc.) or 1 to 2 cups of chopped greens (spinach, beet greens, kale, etc.) or Matzo balls or 1 to 2 teaspoons fresh dill, minced 1/2 teaspoon lemon juice

Place all of the ingredients for the broth in a large pot (or slow cooker, electric roaster, or pressure cooker). Bring to a boil, then turn the heat down to medium or medium low (you want it at a slight boil). Depending on your cooking method, let cook for 4 to 12 hours (you want everything cooked to absolute mush). Strain the broth from the solids, making sure to remove all bones.

Place the broth back in the pot. If you used whole pieces of chicken, separate the meat from the bones (once cooled enough to touch).

If you are going to can your chicken broth, you can evenly distribute your chicken meat between all of your jars and top with broth or just leave the meat out. Process in a pressure canner for the recommended pressure (and time) per your elevation. Remember that this broth can be used just like store-bought chicken broth. You do not want to over-season the broth prior to canning it to allow you the flexibility to use the broth however you wish.

Now, if you aren’t canning your broth, throw the rest of the ingredients in the broth, bring to a boil, then turn down to medium. Let it boil until everything is cooked. BAM! You have soup for days! 🙂

1972 Recipes, Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

Atkins "Noodles"

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Atkins “Noodles”
2 eggs at room temperature, separated
1/4 teaspoon Krazy Salt (or seasoned salt)
3 Tablespoons butter
Melt butter in a cookie sheet that has sides.
Beat whites with salt until stiff.
Beat yolks with a fork and fold them into the whites.
Spread egg mixture on the cookie sheet and bake at 350 degrees F for 10 minutes, or until slightly browned. When cool, slice into strips and use in soups.
Total Grams: 1.2
Grams per serving: .6
From the Dr. Atkins’ Diet Revolution (1972)

1972 Recipes, Dinner, Journal, Level 1, Levels 2 And Above, Lunch, Recipe, Soups

Atkins Matzoh Ball Soup

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Matzoh Ball Soup
Serves 8
1 egg, separated
1 1/2 Tablespoons chicken fat (or butter if you can’t find it)
1.4 cup hot water or soup
1/4 teaspoon salt
3/4 cup crushed Baken-ets (pork rinds)
2 quarts chicken soup
Beat yolk of egg with softened chicken fat (or butter) until thick and well blended.
Pour into hot water and beat well.
Fold in salt and Baken-ets.
Beat egg white until stiff but not dry, and fold into pork rind mixture.
Chill for about 1 hour.
Heat 2 quarts chicken soup to boiling.
Wet hands with cold water, and shape mixture into medium-sized balls, about the diameter of a quarter.
Reduce heat, cover, simmer gently for 20 to 25 minutes, and serve.
Total Grams: Trace
From the Dr. Atkins’ Diet Revolution (1972)

Appetizers, Breakfast, Dinner, Level 1, Levels 2 And Above, Lunch, Recipe, Salads, Soups

Anyone Tried Kohlrabi?

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I’ve seen it before but never really thought about it until I Googled “Kohlrabi nutrition”. A cup of kohlrabi has 37 calories, 8 grams of carbs and 4.9 grams of fiber! According to this small article, it is a cross between a turnip and cabbage. So, off to the net to search for ways to cook this thing. After what I found, I truly cannot wait to try it! I hope they still have some in the stores here!
The first link I came across was this one (well, the first one that I actually liked). Why did I like it? Because it states some basic information including “If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.” I LOVE that the whole plant can be eaten!
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Kohlrabi Homefries. To be honest, he had be at “fries”. I know these won’t taste like potatoes, but that is one of the things I miss the most (even more than bread). I’m not sure if using almond flour instead of the flour would give the same results but who needs flour? 🙂
Kohlrabi Homefries
1 1/2 to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed (NO CANOLA! I’d use lard or olive oil … whatever will produce a crispy fry)
Chili powder, ground cumin, curry powder or paprika to taste
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This one includes 5 basic ways to prepare kohlrabi (of course, don’t add anything high in carbs and you’ll be good):
http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321
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Here, they discuss the plant itself (characteristics and how to grow it) but a recipe for savory pancakes. It includes 1/4 cup of flour but I would just substitute almond flour or 2 T of coconut flour.
4 small purple or green kohlrabi, peeled and trimmed of woody bits (see “Pro Tip” above)
1 small onion, very finely chopped or grated on the large holes of a box grater
1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
1 egg, lightly beaten
1⁄4 cup (or more) all-purpose flour
1⁄2 teaspoon ground coriander
1 tablespoon butter
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
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This one has too many recipe for me to list individually but my goodness! You have to check these out!
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And this final post sounds like me if I was a member of a CSA. She didn’t know what to do with some that showed up in her delivery, so she included some recipes for how she prepared it. This recipe (she included the link to this in her post) is EXACTLY what I was hoping to see:

http://www.jrorganicsfarm.com/blog/recipes/kohlrabi-gratin/
Kohlrabi Gratin
1 bunch kohlrabi
1 1/2 tbsp. fresh parsley
1/2 lemon
1 oz. butter
1/2 C cream
2 oz. Cheddar cheese
Sea Salt and fresh ground pepper

Dinner, Levels 2 And Above, Lunch, Recipe, Soups

Low Carb Zuppa Toscana Soup

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I know.  Instead of binging on food, I’m binging on recipes!  Here’s another discovery. And it’s delicious!

http://www.nobunplease.com/zuppa-toscana-soup/
As always, please go to the above link for instructions.
2 cups chicken stock
1 quart water
1 pound Italian sausage ground
3 cups kale chopped
2 cups cauliflower riced
1 teaspoon crushed red pepper
1/4 cup butter
salt and pepper to taste (I like salty)

Fitness, Level 1, Levels 2 And Above, Recipe, Soups

Low Carb Chicken Broth

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If you don’t know how to cook (or didn’t grow up with the “use everything more than once” principle) this recipe is for you.  Well, it’s not really a recipe.  It’s more like instructions.  I woke up with a chest cold (it’s been REALLY windy here lately so I was hoping it was allergies … nope!) and pulled a gallon Ziploc bag of this out of the freezer.  My favorite broth is to use the bones from a rotisserie chicken.  I don’t have to doctor up the broth so much that way.  Otherwise, when I de-bone the chicken thighs, I just throw the bones in the freezer (usually in sandwich bags) until I have enough to make a broth.  Now, I usually make enough for an army (well, almost).  I have a 10-quart stock pot I make my broth in.  I don’t add any veggies, since if I want to make soup with this I can always add veggies then (btw, kale is FANTASTIC in soup).  And the best thing about this over bouillon is the chicken fat is still in there.  Just season this with whatever you like (garlic, black pepper, red pepper flakes, turmeric, etc.).  I’ve gotten pretty lazy over the years, though.  I usually end up seasoning the broth with dried bouillon or paste soup base.  Just read your labels!  I have found too many paste soup bases that contain sugar.  The last time I was sick to my stomach, the only thing I needed was this (my usual before was saltines).  I just simmer until the water has reduced by at least 1/3, strain, then once cool, pour into gallon Ziploc freezer bags and toss in the freezer.
http://genaw.com/lowcarb/chicken_broth.html 

1972 Recipes, Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

Atkins Italian Garlic Soup

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From Dr. Atkins Diet Cookbook (1974)
Makes 4 servings

  • 6 large garlic cloves
  • 2 quarts boiling water
  • 2 teaspoons Krazy salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sage
  • 1 bay leaf
  • 2 cloves
  • Pinch of saffron
  • 4 egg yolks
  • 1/4 cup olive oil
  • Parsley sprigs

Chop garlic and place in boiling water.  Add salt, thyme sage, bay leaf, cloves and saffron.  Boil for 30 minutes.
Beat egg yolks with wire whisk.  When thick and creamy, add olive oil 1 teaspoon at a time and beat well after each addition.
Add egg yolks to soup and beat with wire whisk.
Garnish with parsley. Serve immediately.
Total grams carbohydrates: 6
Grams per serving: 1.5

Recipe

Mutton or Lamb Stew

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From the Phoenix Sun newspaper when I was living there in 1991:

Mutton or Lamb Stew

  • 2 pounds mutton or lamb neck bones (or any cut)
  • 6 cups water
  • 3 medium potatoes, peeled and cut into small pieces
  • 1 onion, cut into small pieces
  • 1 stalk celery, without leaves, cut into small pieces
  • 3 roasted green chilies, peeled, seeded and chopped
  • Optional: carrots, peas, squash, tomatoes, corn
  • Salt to taste

Put ingredients in a heavy pot and bring to a boil.  Simmer 1 1/2 hours or until done.  Salt to taste.