Healthy, Easy and Yummy Pizza

Yes, Ken loves Pizza! Most Americans love pizza, however, most pizzas that you buy in a box have ingredients which shouldn't be consumed by a human being. You should know what you are putting in your body and it should be food; nourishing and healthy food. I found an easy way to make a yummy and healthy pizza the Ken loves. Yay!

Ingredients ~

Homemade Spaghetti Sauce without the meat

Whole Wheat Pita Bread {Gluten can also be used.}

Any cheeses your family enjoys.

Organic Pepperoni {optional}

Broccoli {optional}

Organic canned mushrooms {optional}

Simmer the spaghetti sauce for a long time until it gets thick.

Put your pizza together the way your family likes it and then cook it until nice and crisp.

Enjoy!

Thyme Lemon Chicken Legs

This is a simply, yummy dinner.  With two whole lemons cut up, 

onions caramelized, and big chunks of garlic, your family is sure to love this dish!

Ingredients ~

8 to 10 red potatoes

8 thighs or chicken legs with bones and skin

1 large sliced onion

6 garlic cloves peeled and smashed

3 large carrots

2 lemons cut into wedges

thyme 

salt 

pepper

ghee or olive oil

Since learning that ghee is the best fat to cook things in, I melted several tablespoons of it in my large cast iron skillet.  Then put all the chicken pieces in the pan, salt and pepper them, and cook each side about 8 minutes.

Remove the chicken from the pan and put the onion in the same pan, salt, and cook until slightly caramelized, about 10 minutes.  Add garlic and cook another 5 minutes.

Put potatoes, carrots, onions, and garlic into a large baking dish with a lid.  Salt and pepper and then lay chicken pieces on top.  Sprinkle liberally with thyme.  Put in the 2 cut up lemon wedges in between the chicken pieces.  Put into the oven with the lid on.  

Cook in a 350 degree oven about an hour or until the potatoes are soft.  You can take the lid off for the last 15 minutes if you want to brown the chicken up a little.

You have a whole meal in a pan.  Enjoy!

Alisa's Super Moist Roasted Chicken

My sister, Alisa, and her daughter, Ali, took an extensive health class last year.  They learned so much about eating healthy and building up your body.  Alisa has a food blog that she is slowly adding all her favorite recipes and I wanted to share it with you. {My daughter, Cassi, also has a great one called Live Right Be Healthy.}

Alisa has told me numerous times how healthy bone broth is for good digestion, strong teeth and bones, and overall health.  It is so easy to make and makes all soups take so much better.  I try to have several cups of it a day.

I have been using my roasted chicken recipe for many years now and I love it.  If you like to eat the skin and the skin to be crunchy, use my recipe.  However, Alisa's roasted chicken is guaranteed to always be super moist, the fall apart moist, and it doesn't make a mess of your oven!  {As I took it out of the pan to put on my bread board for this picture, the wings fell off as you can see!}

What you need ~
 1 whole organic chicken
 1/4 to 1/3 cup melted ghee {I melt mine in a stainless steel measuring cup}
 Thyme
 Garlic powder
 Sea salt
 Pepper

 Equipment ~
 Large baking dish with lid

What you do ~
 Preheat oven to 300º
 Remove anything that is inside chicken
 Rinse chicken and pat dry with several paper towels
 Place chicken in oven-proof pan {one that has a lid}
 Use hands to coat chicken with melted ghee
 Sprinkle entire chicken with thyme, garlic powder, salt and pepper
 Place in oven, covered, for 2 hours
 Remove lid, increase temperature to 350º and cook for additional 30 minutes.
 After chicken is cooked, drain off all of the liquid into glass jar. Once the liquid cools, put lid on and refrigerate for later.  Allow the chicken to sit for 20 minutes before eating.
 Enjoy!

Remember to save all of the skin that was not eaten and the bones for making bone broth. Store bones and skin in freezer if not making broth immediately.

Ingredients from Trader Joe's: whole organic chicken
Ingredients from iHerb: ghee, organic thyme, organic garlic powder, Real Salt or Celtic Sea Salt, organic pepper
Find iherb products HERE {Use code RIG870 for $10 off your first order!}

Whether therefore ye eat, or drink, 
or whatsoever ye do, do all to the glory of God.
I Corinthians 10:31

Trick For A Tender Turkey And Gravy

Most turkeys are not tender.  I have tried many ways to cook a turkey to try and get it tender and it has been difficult.  I have finally figured it out!  Even the breast was very tender and the trick is fairly easy.

I buy an organic turkey.  I don't want turkeys fill with antibiotics.  My turkey was about 18 pounds.  Clean out the innards and set it in a roasting pan UPSIDE DOWN.  Soften a stick of butter and brush the butter all over the turkey.

Stuff the turkey with an onion, lemon, and rosemary.  Sprinkle the turkey with salt, pepper, and thyme.  Put a meat thermometer in the deep part of the thigh.  Put it in an oven preheated to 325 degrees.

Let it cook until the thermometer reads 165 degrees.  The key is to get it out of the oven as soon as it hits this temperature.  What makes a dry turkey is overcooking it.  As soon as it reaches that temperature, take it out,  and cover with tin foil.  Let it rest for an hour or so.

Then cut off the legs and thighs.  Lay them down in the juices from the turkey and cook them for another half an hour at 325 degrees if they aren't completely done.  Take it out, carve the turkey, and enjoy!  It will be moist and delicious.

What has been your trick for a tender turkey?  If you have one, I sure would love to hear!

Turkey Gravy

Melt a stick of butter, then add 1/4 cup flour.
Add 1 teaspoon salt and 1/2 teaspoon pepper.

Pour the above ingredients into the pan that the turkey was in with all the drippings plus a cup or two of chicken or turkey broth {I used the innards of the turkey and put them in a pan with water.  Then I cooked them on low for all the hours the turkey was cooking to make turkey broth.}.  Stir until thick.

Go thy way, eat thy bread with joy, 
and drink thy wine with a merry heart;
for God now accepteth thy works.
Ecclesiastes 9:7

Sweet Potato Chicken Chili

This is a spicy, very easy and filling chili that your family will love!

Saute in a large pan ~

1 Tablespoon ghee or olive oil

1 chopped up onion

4 cloves of garlic minced

After ten minutes add ~

2 Tablespoons chili powder

4 teaspoons cumin

1/4 teaspoon salt

2 1/2 cups chicken broth {Homemade is always best!}

2 cans black beans {or make your own}

1 can diced tomatoes

Juice of 1 lime

1/2 cup fresh cilantro

1 large sweet potato chopped up

2 cups chopped up uncooked chicken breasts

Bring to a boil, put the lid on, and simmer until the sweet potatoes 

and chicken is thoroughly cooked.  After serving in bowls, 

you can top with cheese and tortilla chips if you would like.

You prepare a table before me 
in the presence of my enemies: 
you anoint my head with oil; 
my cup runneth over.
Psalm 23:5

Chicken Rosemary Stew

I usually use chicken thighs for this but you can use chicken breasts or legs if you prefer.  The thighs and legs  just add that extra fat that makes it taste real good.

Preheat oven to 425 degrees

In a cast iron skillet {use any old skillet if you don't have a cast iron one)}:

Coat bottom of pan with olive oil.

Salt and pepper 8 chicken thighs with the skin and bones.

Cook each side in oil for 8 minutes, then remove from pan.

Saute 1 chopped up carrot, onion, and  2 celery in the fat for 10 minutes.

Add 2 sprigs of rosemary. I leave them whole and take them out before serving.

Squeeze 1 lemon into the pan and scrape the bottom of the pan to get all the yummy stuff off.

Place the chicken on top of all the vegetables.

Add 2 1/2 cup chicken broth (Homemade Chicken Broth)

Bring to boil.

Put it in the oven for 40 minutes.*

*If you did not use a cast iron skillet you will have to
transfer the whole dish to an oven proof dish.

Put chicken and vegetables over brown rice.  Very yummy!

The European Way of Life

Ali, my sweet niece, attended a chef training program for health and culinary arts at the Natural Gourmet Institute in NYC and lived there for 15 months. She is a talented cook. This is a picture of one of her creations ~

Fresh kale salad with roasted vegetables

{parsnips, golden beets, & brussel sprouts},

red onion, pomegranates & homemade vinaigrette.

Crumbled goat cheese & toasted hazelnuts on the side.

Here are a few thoughts from Ali on the gift of food and fellowship ~

A pivotal moment in my culinary-food awareness was during a trip to France with cousin Cassi. We had the opportunity to experience the 'European way of life' staying at relatives' home in a tiny town just outside of Paris.

Every evening consisted of a two to three hour meal, in which case we, of course, ate delicious fresh food, enjoyed each other's company, shared stories, and laughed until our sides hurt. For whatever reason, those long suppers stuck with me and revealed quite a bit about the role {or gift rather} of food in life.

I learned that food is meant to be enjoyed and to play the catalyst in some time of precious fellowship, wonderful celebration, and abundant gratitude. I have witnessed {personally as well as in other's lives} that inviting laughter, fellowship and thankfulness around the dinner table is highly health promoting, which leads me to introduce my other passion - health and healing through food. Combining these two passions - food and nutrition - is what fuels a majority of my culinary creations.

And I commend joy, for man has no good thing

under the sun but to eat and drink and be joyful,

for this will go with him in his toil through
the days of his life that God has given him under the sun.
Ecclesiastes 8:15

Hearty Chicken Parmesan

 

  

This is an easy dinner to make if you are feeding a crowd.
It is definitely my family's and guest's favorite dinner!

In a large pan:

Melt one stick of butter.

Take 6-8 boneless, skinless chicken breast

and cut them into long, narrow strips.

Lay in the chicken on top of the butter.

In blender or Cuisinart add:

3 slices of whole wheat bread or my homemade bread

1 cup of Parmesan cheese

1 teaspoon garlic powder

1 teaspoon sea salt

Several stems of parsley or cilantro, if desired

Blend until crumbly.

Spread bread mixture over chicken.

Sprinkle with paprika.

Bake at 350 degrees for 45 minutes. 

If it starts getting too brown, cover with tin foil.

I put this on top of my Homemade Spaghetti Sauce and

whole wheat pasta with some Parmesan cheese.

Best Cranberry Sauce EVER!

My family doesn't eat cranberry sauce.  My mom always brings it for Thanksgiving and none of my family eats it.  I saw Pioneer Woman make some on television so I thought I would try it.  It was SO yummy!  My son-in-law said he could eat it as jam.  My daughter-in-law said it was as good as the best store bought kind.  I changed everything to organic because organic always tastes better and is better for you.  The added benefit is that it is SO easy!

Put everything into a saucepan ~

2 packages or boxes of fresh, organic cranberries

1 cup organic cranberry juice

1 cup maple syrup

6 Tablespoons organic orange juice

1 Tablespoon orange zest

Bring to a boil, then turn to simmer.  I probably simmered it for an hour or more and then took a potato masher and mashed it a little bit.  Let it cool, then put it in the refrigerator.  It turns into gel after it is cooled in the frig.  Enjoy!

Better is a dinner of herbs where love is

than a fattened ox and hatred with it.
Proverbs 15:17

Festive Pumpkin Stew

This is a "one of a kind" dish.  Our family garnishes the pumpkin with kale, and fresh whole cranberries to form a wreath around its base on a white platter.  This stew is our traditional meal on the night when our family gathers to trim the Christmas tree. 

1 medium-size, nicely-shaped pumpkin

3 Tbsp olive oil

1 large yellow or brown onion, coarsely chopped, about 3 cups

2 cloves garlic, chopped

2 1/2 lb Albacore or Ahi steaks, cubed, about 5-6 cups

3/4 cups chicken stock or broth

2 medium yams, peeled and cubed in 3/4 " pieces, about 4 1/2 cups

3 large Yukon Gold potatoes, cubed in 3/4" pieces, about 6 cups

2 green bell peppers, chopped in 3/4" pieces, about 2 1/2 cups

1 1/4 cups dried apricots, halved

1 tsp sea salt

1/2 tsp black pepper

3 medium tomatoes, chopped. or 1 14 oz. can tomatoes, drained

3/4 cup corn, fresh, frozen or canned, drained

1/4 cup sherry

If using a pumpkin, wash and dry it.  Carefully cut a circle around the top of the pumpkin, making a "lid" that can be replaced.  Remove the pulp and seeds and set aside.  You can save the seeds to be toasted in the oven.  They're very nutritious.

Preheat oven to 325 degrees.  In a large skillet with a lid or a 6-qt. soup pot, cook the onion in olive oil on medium-high heat about 3 minutes, then stir in the garlic and cubed fish or chicken.  Cover and continue to cook 5-6 minutes, stirring often. Add the chicken stock, yams and potatoes.  Stir, then cover and cook another 8 minutes.  Add the green pepper, apricots, salt and pepper.  Stir, cover and cook 3 minutes.  Stir in the tomatoes, corn and sherry.  Spoon into the prepared pumpkin, or, if not using a pumpkin, cook until just heated through and serve.

If using a pumpkin, fill it with stew and replace its top.  I like to set my pumpkin in a 9" cake pan to help stabilize it.  It's alright if the pumpkin is bigger than the cake pan, it will soften and form to the pan as it bakes.  Place the cake pan with pumpkin in a roasting pan and put in the oven to bake 20-30 minutes, just until pumpkin begins to soften and turns a beautiful warmer shade of orange.

Serves 10-12.

Recipes like this and others can be found in Tracy Hill's
new book Delighfully Free. 

You can visit her website at delightfullyfree.com.

Spicy Oven Fried Potatoes

Instead of baked potatoes, we will have these with fish and steak sometimes.  They are much healthier than french fries but just as delicious.

Take 4 large Russet potatoes and scrub them clean leaving the skins on.

Slice them into wedges.

In a Ziploc bag mix ~

3 Tablespoons of whole wheat pastry flour

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Dip each potato wedge into a small bowl of olive oil and shake off excess oil.

Put 5 potato wedges into the Ziploc bag and shake well to coat them.  Lay skin side down on a cookie sheet.  Continue until all the wedges have been coated and put on the cookie sheet.

Put in a 450 degree preheated oven and cook until crunchy, almost an hour.  Check after 30 minutes and keep checking until they are to your liking.  Ken likes them very crunchy.

These would make a great addition to any July 4th celebration. 

Happy 4th of July!

Chicken, Basil, and Kidney Bean Stew

Everything I cook is easy and healthy. I am not a gourmet cook.

I like things real simple.
I use mostly organic ingredients in all my cooking.
This is a simple, healthy stew. It is very filling and yummy!

In a large pan put ~

3 Tablespoons olive oil
2 stalks chopped up celery
3 chopped carrots
1 large chopped onion

Saute about 10 minutes.

Stir in 2 {14-1/2 ounce} cans chopped organic tomatoes with their juices
2 {14-ounce} cans chicken broth. I use my Homemade Chicken Broth.
1 cup fresh basil leaves
2 bay leaves
{I have a bay leaf bush in my back yard so I have LOTS of bay leaves!}
1 teaspoon dried thyme leaves
Juice of 1/2 lemon
4 chicken breast with ribs
or add some roasted chicken cut up when the stew is done cooking 
{This is what I do with all my soups since I make so many roasted chickens and I think chicken tastes best roasted.}
2 {15-ounce} cans organic kidney beans, or make your own ~
Soak 2 cups kidney beans in water over night.
Add 1 Tablespoon of salt.
Bring water to boil.
Cook on low for an hour.
Drain and use for stew.
1/2 cup organic brown rice or quinoa

Bring to a boil and then simmer for 1 hour, less if using quinoa.

Take the chicken out and shred into bite-sized pieces. Return to stew. Salt and pepper to taste. If you used homemade chicken broth, you won't need as much salt and pepper.

Spicy Curry Chicken Stew

Ken loves curry!  He was raised in the Caribbean where they eat lots of curry.  This has been a family favorite for many years. 
It is more like stew and very filling!

In a  large pan:

Melt 4 Tablespoons of butter

Add 1 large chopped onion

Add 1 1/2 cups each of carrots and celery

Add 1 Tablespoon minced garlic

Saute for 15 or so minutes.

Into the pan add:

1/2 teaspoons each of ginger and cumin

1 teaspoons of salt

2 teaspoons of curry powder

1  cup of lentils (brown or pink)

4 uncooked chicken breast with the skin on

6 cups of water with 1 Tablespoon of chicken bullion

or 6 cups of homemade chicken stock

1/2 to 1 cup of brown rice (depending on how thick you like your soup)

Bring to a boil, turn to simmer, and cook for an hour.  Then take out the chicken, throw away the skin, and cut it into bite sized pieces.  Now, start tasting it and add more seasonings until you love it! 

If a soup ever tastes too salty, add a peeled and chopped potato to it and
it will take away the saltiness.

Tasty Burrito Bar

This is a great meal for a large group, a small group, 
a quick dinner, or a snack and so easy!

Ingredients ~

Guacamole {ripe avocados, fresh garlic, fresh lemon juice, a small spoonful of kefir, salt and pepper}  You just keep adding ingredients until it tastes perfect!

Pinto beans, black beans, or kidney beans {Soak over night, cook for an hour, then salt to taste or buy canned beans}

Chopped onions

Shredded aged cheese

Salsa {Homemade salsa or store bought}

Chicken cut up in bite sized pieces {Spicy Shredded Chicken}

Whole wheat or corn tortillas {heat this on a hot grill with a little olive oil}

Have everything out on the counter and let everyone make up their own burrito. 
Yummy!

Quinoa, Vegetable, and Chicken Soup

With the weather being cooler, I love to have soup every day.  The key to a great soup is to make a good chicken stock.  I use the skin, bones, and juices of my roasted chicken to make an incredible broth.  The next key is to chop up a whole onion and saute it for awhile in a half a stick of butter and a quarter cup of olive oil.  Let the onion become a little caramelized.

When the onion is nice and light brown, saute a few garlic cloves for several minutes.  Then pour in about 6 cups of chicken stock.  Heat that up and chop up any vegetables you have on hand.  I usually peel and chop of a potato and yam.  Then I rinse off a half cup of quinoa and put that in. Quinoa is a very healthy grain.  It is easy to digest and tastes fabulous!

I bring that to a boil, turn it to simmer, and simmer 30 minutes. Season it with a couple of teaspoons of sea salt. a teaspoon of curry, a teaspoon of turmeric,  a teaspoon of pepper, and a half a teaspoon of cumin or any other seasonings you like.  Then I add several cups of chopped up cabbage and organic frozen vegetables.  You can add any vegetables you like.  Then I chop up several cups of chicken and cook for about ten minutes. 

Then start tasting it and add more salt until it tastes perfect for you.  I like lots of salt.  I usually add some cayenne pepper also.  This is the best soup!!!  With the gelatin from the stock, it makes a very healthy meal.  Enjoy!

Turkey, Black Beans and Brown Rice Chili

This has been a family favorite for years.

It is hearty and perfect for a cold winter night!

In a large saucepan:

Saute 3/4 lb. of ground turkey {or beef} in 1 Tablespoon of olive oil

When meat is browned, add 1 large, chopped onion.

Cook 15 minutes.

Add:

2 cans {15 oz. each} diced tomatoes

2 cans {15 oz. each} black beans

2 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon sea salt

1 Tablespoon sugar

Let simmer on stove for an hour or put in crock pot for 4-6 hours uncovered.

Taste after awhile and add more of the seasonings until it is seasoned enough for your taste.  We like it very well seasoned.

Fix another pan of brown rice and pour the chili over the rice.
Delicious and filling!

Chicken Parmesan - A Family Favorite

This is a very easy meal and great for company!  It is a good dish if you are going to feed a large crowd.  This is definitely my family's favorite dinner.

In a large pan:

Melt one stick of butter.

 Take 6-8 boneless, skinless chicken breast and cut them into long, narrow strips.

Lay in the pan on top of the butter.

In blender or Cuisinart add:

3 slices of whole wheat bread

1 cup of Parmesan cheese

1 teaspoon garlic powder

1 teaspoon sea salt 

Several stems of parsley or cilantro, if desired

Blend until crumbly.

Spread bread mixture over chicken.

Sprinkle with paprika.

Bake at 350 degrees for 45 minutes.  If it starts getting too brown, cover with tin foil.

I put this on top of my Homemade Spaghetti Sauce and whole wheat pasta with some Parmesan cheese.

Spicy Spaghetti Sauce

This is one of my family's favorite that I have been making for years!

In a large pan:

Brown 2 lbs. of meat {ground turkey or beef}  in 2 Tablespoons of olive oil 

Salt the meat with 1 teaspoon of salt and 1 teaspoon of pepper

Add 1 large, chopped onion and cook 15 minutes

Add several minced cloves of garlic (or more if you love garlic)

Add 25 oz. jar of a marinara or spaghetti sauce

2 14.5 oz. cans of diced tomatoes

1 14.5 oz. can of fire roasted tomatoes

2 Tablespoons dried oregano (or fresh if you have it)

2 Tablespoons dried basil (or a big handful of fresh)

1-2 Tablespoon sugar or a small squirt of Stevia {optional}

pinch of cayenne {ONLY if you want it very spicy!}

Simmer 2-3 hours uncovered.  Start tasting and slowly adding more salt, pepper, sugar, and cayenne until it is seasoned to your liking.  We use this sauce on whole wheat pasta with fresh Parmesan cheese.  I add fresh mushrooms and broccoli to it sometimes the last 1/2 hour of cooking. You can put it on any type of pasta you like, or over brown rice, or even slices of zucchini and it's delicious!

Chicken and Black Bean Soup

I have been making this soup for over 14 years and it is still our family's favorite.  Chili Powder and cloves give it a wonderful flavor. 

In a large pan:

Heat 2 T. of olive oil and 2 T. of butter, then saute 1 large, chopped up onion.

After 10 minutes, add 2 cloves of minced garlic.

Saute several more minutes.

Add: 

4 cups of chopped up, uncooked chicken breast

4 cups or 2 cans of black beans (I make black beans from scratch)

3 cups chicken broth (Homemade Chicken Broth)

1/2 cup uncooked brown rice

2 T. fresh cilantro (if you have it)

1 T. dried basil (fresh if you want)

1 1/2 teaspoons chili powder

1/4 teaspoon cloves

Bring to a boil.  Turn to low. Cover and cook 1 hour.  After 1 hour,  slowly keep adding more of the seasonings (salt, chili powder, cloves) until it tastes yummy.  That is the secret to good soup.  Most of the time, I will add the juice of  half of a lemon to give it a little more flavor.  Add some cayenne pepper to it if you like it spicy!

Roasted Chicken, Broth, and Soup

This is a staple in my home.  I make it about every four days and use it on top of salads, sandwiches, stir fry and soups.  When I am done taking all the chicken off, I use the bones, skin and drippings to make a yummy broth {recipe below}.

Preheat the oven to 425 degrees.

I buy organic whole chickens from Costco. 

Take out the innards and give to pets or throw out.

Place the chickens in a large baking pan. 

Rub olive oil all over them. 

Salt and pepper them liberally. 

Season with garlic powder and thyme or you can use any seasonings you like. 

Put in heated oven and cook 1 and 1/2 hours. 

Set on counter and cover with tin foil for 20 minutes.

Enjoy!  I eat the skin and all.  You can make mashed potatoes
and use the drippings to make great gravy.

Homemade Chicken Broth

Take off all the chicken and put all the bones, skin and drippings
in a large pan and cover with water. 

Bring to a simmer and simmer on low for 4 or so hours...
the longer the better, unless you have very bad digestion.
Then cook it for only a couple of hours.  

Let cool. 

Strain and put broth in the refrigerator overnight.   

Sometimes it will look like gelatin and is very good for your
bones, ligaments and tendons. 

Use this instead of water or to make soups. 

My sister has a great recipe for chicken broth also HERE.

Homemade Soup from the broth

In a large pan, saute an onion and garlic sauteed in butter and olive oil.

Add the broth and anything else you like:
brown rice, lentils, split peas, vegetables, pasta, etc. 

Season with salt, cumin, curry, pepper, cayenne pepper, lemon juice, etc.

Cook for an hour.

Start tasting and keep adding seasonings until it tastes good.

Add in some of the chicken. 

Freeze extra portions for another day!