Dinner, Soup | Servings: 4
Prep time: 20 min | Cook time: 40 min | Total time: 1 hour
- 2 tsp. canola oil
- 1 onion, finely chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 tart apple, peeled, cored, and diced (this seemed weird to me, but trust me, it works)
- 1/4 cup flour (Paleo substitute: coconut or tapioca flour)
- 2 tsp. curry powder
- 1/8 tsp. ground mace or nutmeg
- 1 whole clove
- 2 cups low-sodium chicken broth
- 1 tomato, peeled, seeded and chopped or 1 (14.5 oz) can of diced tomatoes
- 1 tsp. fresh lemon juice
- 1 1/2 cups diced cooked chicken breast (I used pre-cooked chicken to save time)
- 1/4 tsp. salt
- In a large saucepan over medium heat, heat the oil. Saute the onion, carrot, celery, bell pepper, and apple until softened, about 5 minutes.
- Stir in the flour, curry, nutmeg, and clove; cook, stirring, 1 minute; gradually stir in the stock.
- Add the tomato and lemon juice; bring to a boil, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, 30 minutes.
- Add the chicken and salt; heat to serving temperature.
Serving size: 1/4 of the soup
Bread | Servings: 8
Prep time: 20 min | Cook time: 10 min | Total time: 3 hour 30 min
- 1/2 cup skim milk
- 1 large egg
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/8 tsp. baking soda
NOTE: This recipe says you can use a food processor, which I don’t have. I’ll put alternate directions depending on if you have one or not.
- In a small bowl, beat the milk and egg.
Using Food Processor: In a food processor, combine the flour, baking powder, sugar, salt and baking soda. With the machine running, pour the milk mixture the feed tube until the dough forms a ball. Knead the dough by pulsing until it is smooth, about 30 times.
By Hand: Combine the flour, baking powder, sugar, salt and baking soda in a bowl, pour in milk mixture and stir until combined. Knead the dough until smooth.
- Spray a large bowl with nonstick spray; place the dough inside. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place for 3 hours.
- Place large baking sheet on the center oven rack; preheat the oven to 450 degrees (F).
- Lightly sprinkle a work surface with flour; turn out the dough. Divide it into 8 pieces; flatten each into a 3/8 inch (that’s between 1/4 and 1/2 inch) thick teardrop shape (or just an oval to keep it simple). Transfer the teardrops to the baking sheet. Bake until firm, 10-12 minutes. If you like, run briefly under a broiler to lightly brown the tops (I found this was not necessary as it was plenty browned already). Serve immediately. These are best HOT.
Serving size: 1 piece