Sweet Potatoes are not a Nightshade

Avoiding nightshades is hard.  I’m constantly saying “I can’t eat that.”  In the winter it is nice to have something hearty and warm.   I currently think one of the easiest ways to make sweet potatoes is in the crockpot.  I wrap them in foil.  No wholes poked in them. No oil.  Just the sweet potatoes wrapped in foil.  I put them in the crockpot on low for 8 hours.

When the 8 hours are up I take them out.  Leave them in the foil and allow them to cool.  I store them in the refrigerator.  When I want one, I unwrap, split in half and heat it up in the microwave.

Enjoy!

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Soup with Noodles – Finally!

We finally found noodles that don’t turn mushy by lunch when in a thermos.  These Thai Rice noodles are great.  My kids have been taking soup for lunch with these noodles quite often this winter.  We heat up bone broth to a rolling boil and add the noodles.  The noodles only need about 3 minutes in the boiling broth.  Put the hot soup and noodles in a thermos and they will be fine at lunch.

If you want to add vegetables or chicken while the soup is boiling it makes a hearty lunch, or a Pho-like dinner.  Thai Rice Noodles

Chicken Bone Broth – in the Pressure Cooker

Finding soup I can eat is hard.  They all seem to have…tomatoes, or milk, or gluten….the list could go on.  I like making my own broth and have done it both on the stove and in the crockpot for years.  Since my husband was nice enough to get me a pressure cooker last year I am now using it to make bone broth.

I like to add all sorts of things to the pot.  We have chicken at lest once or twice a week and I freeze the bones.  I put one to three chickens worth of bones in the pot of the pressure cooker.  I love celery, especially the leaves.  This is one of those times that just using the stalks is fine.  I add lots of carrots and at least half bulb of fennel.  A whole onion peeled and cut into quarters, and lots of cloves of garlic.  I like to add some ginger and turmeric, both peeled and cut in chunks.  I like fresh thyme and sometimes fresh sage and/or lemon grass.  I add whole lemon cut in half, and lots of salt and pepper. I like to add kelp powder and dried mushrooms, I prefer shiitake. I then add a splash of apple cider vinegar and coconut amminos before covering it all with filtered water.

I set my pressure cooker for at least 45 minutes and let it set for at lest 15 minutes before letting the pressure out and straining it into a container.

I then cover the chicken bones and veg with more filtered water and re-season (salt, pepper, kelp, and amminos).

 

Chicken Bone Broth in the Pressure Cooker

  • Servings: 8 cups+
  • Difficulty: easy
  • Print

Cygnet Organizing LLC
Bone Broth in the Pressure Cooker – Cygnet Organizing LLC

Ingredients 

  • Chicken Bones
  • Celery – 2 stalks, cut in 2 inch sections
  • Carrots- 2, cut in 2 inch sections
  • Fennel – half a bulb, sliced
  • Onion – peeled and cut in quarters
  • Garlic – 10 plus cloves, peeled
  • ginger – 2-3 inch piece, peeled and cut in 1 inch chunks
  • Turmeric – 2-3 inch piece, peeled and cut in 1 inch chunks
  • Fresh Thyme/Sage/Lemon Grass
  • Lemon – 1, sliced in half
  • Dried Mushrooms – Shitake, 1/4 cup
  • Apple Cider Vinegar – 1 tablespoon
  • Coconut Amminos – 1-2 tablespoons
  • Kelp powder – 1 tablespoon
  • Salt – to taste
  • Pepper – to taste

Directions

  1. Add all ingredients to pressure cooker pot.
  2. Put on lid in sealed position
  3. Set pressure cooker on manual for 45 minutes (longer if desired)
  4. Let pressure cooker depressurize for at least 15 minutes
  5. Filter broth through sieve and store in an airtight container
  6. Return ingredients to pot and re-season with kelp powder, apple cider vinegar, amminos, salt and pepper.
  7. Can be repeated a third time

 

This broth can be frozen for use later.