Jewish Penicillin aka Chicken Soup

Jewish Penicillin aka Chicken Soup

Every Jewish Grandmother’s recommendation for a cold? Chicken Soup! 

Every Jewish family has their own version of the classic chicken soup. A comfort dish, chicken soup has been said to heal the soul and cure any sickness.

It all starts with a basic chicken stock, but what you add to it later is what makes it so unique and amazing. Some ingredients are a secret that I cannot fully disclose, as my Bubby will kill me. But, the best part is creating your own secret chicken soup to pass on through the generations. 

A feel-better chicken soup recipe, that will solve all your problems. Check out the recipe below! 

Chicken Soup 

WHAT YOU NEED

1 x 2.5 kg chicken

2 medium onions, peeled and roughly chopped

3 carrots, peeled and roughly chopped

3 sticks of celery, trimmed and roughly chopped

1 large turnip, peeled and roughly chopped

1 small bunch of dill

3 cloves of garlic, peeled

1 2 inch thumb of ginger, peeled

Salt and pepper to taste

*You can add any other seasonings of your choosing, like thyme, rosemary, parsley, bay leaves, etc.

WHAT TO DO 

  1. Rinse your chicken in cold water, pat it dry with kitchen paper and put it into your biggest pot. I like to chop up my chicken before hand, so it is easier to pull apart once the stock is finished. Cover with cold water to come above the chicken. Bring to a boil, then turn the heat down and simmer for 30 minutes. All the while skimming the froth off the top of the chicken.
  2. Once there is little to no froth left (it should be white and not brown coloured), add the chopped vegetables, garlic cloves, ginger, seasonings and season with a good pinch of sea salt and pepper. Bring everything back to the boil, then turn the heat down and leave it to simmer for at least 1 hour. I like to let my soup simmer for as long as I have. The longer the better. *If you do simmer it for longer and water starts to boil out, just add water accordingly. 
  3. When the soup is done simmering, use tongs to carefully transfer the chicken to a pan. to cool. Remove the soup from the heat and strain it through your biggest sieve or colander. Pull out the decent-looking pieces of veggies and put these back into the soup, getting rid of anything else. Put the pot, back on a medium heat and bring back to the boil covered. 
  4. When your chicken has cooled enough to handle, either use two forks or  use your hands to shred the meat off the bone. Set meat aside and get rid of the skin and bones. Add all your shredded chicken meat back to the soup. Chop up some fresh dill and add in. Taste the soup, and season with salt and pepper or any other seasonings accordingly. Enjoy hot or soup can be frozen into small serving size containers for later use!

Enjoy!

xo

Amanda

 

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Grain-Free Granola

Grain-Free Granola

Grain-free granola that packs a serious punch. 
Being on the SCD diet means no grains and I know a lot of you are trying to limit your sugar intake and eat less carbs/grains. One of my missions is to prove that healthy eating can still be delicious, and this recipe does just that. 

This granola is filled with healthy fats, protein and omega 3s. With just the right sweetness from the coconut sugar and maple syrup, this recipe is easily customizable to your taste. 

Eat this with your favourite yogurt and fruits, or even as a quick grab n go snack. 

If you try out this recipe I wanna hear about it! Leave a comment or take a picture and tag it #bitchininthekitch on Instagram! Check it out below!

Grain-Free Granola

Ingredients

  • 1/4 cup unsweetened coconut flakes or
  • 1/2 cups slivered raw almonds
  • 1/2 cup chopped raw pecans
  • 1/2 cup chopped raw walnuts
  • 3 Tbsp chia seeds
  • 1 Tbsp flaxseed meal
  • 1 tsp ground cinnamon
  • 2 Tbsp coconut sugar
  • 1/4 tsp of sea salt
  • 3 Tbsp coconut
  • 1/4 cup + 1 Tbsp maple syrup or honey

 Instructions

  1. Preheat oven to 325 degrees F and position a rack in the center of the oven.
  2. In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.
  3. In a small microwaveable bowl, microwave maple syrup and coconut oil at 30 second increments until melted and combined. Pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto a large baking sheet and bake for about 20 minutes. I like to mix it halfway.
  5. Once the granola is visibly browned and done cooking, remove from the oven and let cool completely.
  6. Store in a container with an air-tight seal. Keeps good for 2-3 weeks.

Enjoy! 

Xo

Amanda 

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Paleo Blueberry Lemon Loaf

Paleo Blueberry Lemon Loaf

Grain-free blueberry lemon loaf loaded with Quebec wild blueberries and topped with a delicious lemon glaze! 

If you’ve ever had Quebec wild blueberries in the Summer, you know that they taste like nature’s candy. After heading to the market on a beautiful Summer day, I cannot help but get inspired by all the fresh produce. 

Since my diet currently limits grains and starches, I’ve been on a mission to make amazing grain-free desserts, without compromising taste. Grain-free dessert tend to be dry and lack in good texture. But not this loaf.

This blueberry lemon loaf is insanely moist and tasty! It’s packed with protein from the almond flour, eggs and healthy fat from the coconut oil or ghee! The lemon glaze is not a requirement, but boy does it make this loaf delicious! Check out the recipe below! 

Paleo Blueberry Lemon Bread

Ingredients

  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour, sifted
  • 1/4 cup arrowroot powder or tapioca flour
  • 1 tsp bakin soda
  • 1/4 tsp salt
  • 4 eggs
  • 1/2 cup coconut oil, ghee or butter 
  • 1/3 cup honey or maple syrup
  • 3 tbsp lemon juice
  • zest of 2 lemons
  • 1 1/2 cups fresh blueberries 
For the Glaze:
  • 1/3 cup coconut butter 
  • 2 tbsp coconut oil, melted
  • 2 tbsp honey or maple syrup
  • 2 tbsp lemon juice
  • hot water 

INSTRUCTIONS

  1. Preheat oven to 350 F. Grease a 9×5 inch loaf pan and cut a piece of parchment paper to line the pan.
  2. Combine almond, coconut and arrowroot/tapioca flours, baking soda and salt in a large bowl and set aside.
  3. Whisk together eggs, coconut oil/ghee/butter, honey/maple syrup, lemon juice and lemon zest, until fully combined.
  4. Add wet ingredients to dry and mix until well incorporated.
  5. Spread half the batter on the bottom of the pan. Sprinkle half of the blueberries on top. Spread the other half of the batter on to top. Sprinkle the rest of the blueberries over top of the batter.
  6. Bake for 35-40 mins, until toothpick inserted in the centre comes out clean. Watch carefully and make sure the top doesn’t burn – if it does, cover with foil. 
  7. While loaf cools prepare the glaze. Whisk together all of the glaze ingredients, except for the hot water. Slowly add the hot water 1 tbsp at a time, until you have a glossy, fluid consistency. Once loaf has cooled, pour glaze over top and let drip down the sides!

Enjoy!

xo

Amanda 

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Oven Roasted Whole Cauliflower

Oven Roasted Whole Cauliflower

Delicious oven roasted whole cauliflower head with a savoury herb sauce.

One of my favourite dishes at my all time Montreal favourite restaurants is roasted cauliflower. I order it EVERY time I go there, without fail and it is always amazing.

I love eating cauliflower at home, but am kind of over cauliflower rice and have never been a huge fan of cauliflower pizza crust. So, I decided to recreate my favourite dish!

Check out the recipe below!

Oven Roasted Whole Cauliflower with Herb Sauce

Ingredients

For the cauliflower:

1 cauliflower head

Olive oil

Salt and pepper

For the sauce:

2 garlic cloves

2 tbs of unsalted butte or ghee

1/2 cup extra virgin olive oil

2 tbsp apple cider vinegar

1/2 cup coarsly chopped parsley

1/2 to 1 tsp red pepper flakes (optional)

Salt and pepper

Instructions

  1. Preheat oven to 400 F and prepare a cast iron skillet.
  2. Break off and discard the leaves from the cauliflower. Cut of the bottom of the stamp and cut out the hard core of the cauliflower, leaving the main stem intact.
  3. Rinse the cauliflower and with water drizzling, place in cast iron skillet. Drizzle with olive oil, sprinkle with salt and pepper. Use your hands to rub over the cauliflower to coat evenly.
  4. Cover in tin foil and place cast iron skillet in oven and roast for 45-50 minutes. Pierce with a knife to check tenderness. Should be very tender.
  5. For the sauce: in a food processor or blender, pulse garlic, ghee, olive oil and parsley. Mix in salt, pepper and chilli flakes.
  6. Remove cauliflower from the oven when tender. Pour sauce over the cauliflower and broil in the oven until surface is browned.
  7. Serve in cast iron skillet and enjoy!

xo

Amanda!

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