What's Jordan Eaton?
  • Recipes
  • Index
  • Contact
  • Try It Tuesday!

Egg Drop Soup

2/23/2015

0 Comments

 
4 cups low sodium chicken broth
2 tbsp. corn starch
2 tsp. fresh minced ginger
1 tsp. red pepper flakes
2 egg whites
1 full egg
1/4 cup green onions, sliced
salt to taste
1-2 tbsp. sesame oil

Picture
In a medium sauce pan, whisk room temperature broth with corn starch until there are no more clumps. Add in the ginger and red pepper flakes and bring to a boil.
While the broth comes to a boil, whisk the egg and egg whites together until they are all the same consistency and set aside. I like to do this step in a liquid measuring cup because when you "drop" the eggs in its actually more of a pour, so anything with a spout is ideal.
Once the broth is boiling, remove from heat and slowly pour the eggs into the broth while stirring at a consistent speed. After all of the egg ribbons form, add the green onions and as much salt as needed. I use the low sodium broth because I like to have more control over the salt.
Serve with a splash of sesame oil and enjoy!

Makes approximately 5 cups
0 Comments

Spicy Butternut Squash Soup

10/27/2014

0 Comments

 
  • 1 butternut squash, cut into large cubes and peeled
  • 4 carrots, chopped roughly
  • 1 tbsp. ginger paste
  • 1 tbsp. curry powder
  • 1 tsp. lemon grass paste
  • 2 cups broth (FYI Pacific Foods now has bone broth!)
  • 1/2 tsp red pepper flakes
  • salt to taste
  • 1-2 cups milk
Picture
In a crock pot combine the butternut squash, carrots, ginger, curry, lemon grass, broth, salt, and red pepper and cook on low for 10 hours.

After the 10 or so hours (once everything is VERY soft), put all the contents of the crock pot into a blender and puree until everything is a smooth consistency. Transfer to a medium-large saucepan, and heat with the milk. I say 1-2 cups depending on how thin/thick you like your soup.

Makes 4 servings.
0 Comments

Paleo Clam Chowder

10/19/2014

0 Comments

 
Picture
  • 5 pieces of thick cut bacon (I used Hempler's because they use honey on their bacon and not sugar!), chopped into small pieces
  • 4 stalks of celery, diced
  • 1 tsp. black pepper
  • 1 tsp. thyme
  • 2 cups clam juice
  • 1 cup water
  • 2 cups cauliflower, chopped into bite sized pieces
  • 1 cup minced clams (I used canned this time, but often I'll use fresh)
  • 2 cups almond milk (original, unsweetened)
In a large saucepan, cook bacon pieces, celery, pepper and thyme over medium high heat until bacon is cooked through and celery has begun to get soft.

Add clam juice, water, cauliflower, and clams. Bring to a boil, then reduce heat and let simmer until cauliflower is soft. Reduce heat to low.

In a separate small saucepan, heat the almond milk over a low heat to bring up to temperature. Once warm, add to the large pan with the other ingredients and stir.

Serve with additional pepper and enjoy!!

**I used to make this with red potatoes instead of cauliflower and I have found this recipe is a little sweeter because of the cauliflower. Also note I hesitate to actually call this a chowder as it is pretty thin. If you are eating grains, I suggest you make a roux and add it to the heated milk before combining with everything else to thicken it up!**
0 Comments

Acorn Squash & Basil Soup

10/6/2014

1 Comment

 
  • 1 acorn squash
  • 2 cups broth (I used chicken broth)
  • 1 tbsp garlic infused oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh basil (about 5 leaves)
  • 1 tsp smoked paprika
  • 1 tsp dried sage
  • 1 tsp dried thyme (for cooking)
  • 1 tsp dried thyme (for blender)
  • 1 tsp black pepper
  • salt
Picture
Preheat over to 400 degrees fahrenheit. Cut acorn squash in half, scoop out seeds and season with oil, paprika, cooking thyme, and sage. Bake, flesh side up, for 45 minutes.

Once flesh is soft, remove from oven and scoop it all out into a blender. Blend with broth, lemon juice, basil (leave a leaf or two out for garnish), blender thyme, pepper, and a dash of salt. Be careful with the salt, the broth is likely very salty to begin with, Remember you can always add more if its needed. Blend everything until its a smooth consistency!

Makes 1 dinner sized portions. Serve with a dollop of plain greek yogurt (for some cool acidity) and some chopped basil!
1 Comment

    About Me

    23
    Gluten Free for 6+ years
    Seattle. WA
    BS in Nutrition/Dietetics but working in insurance

    Recently diagnosed with SIBO and for the months of October and November 2014 I will be chronicling my way through the low FODMAP, SIBO Diet.  


    "The food you eat can either be the most powerful form of medicine or the slowest form of poison." - Ann Wigmore

    Picture

    Archives

    May 2015
    March 2015
    February 2015
    November 2014
    October 2014
    September 2014
    August 2014
    June 2014
    May 2014
    April 2014

    Categories

    All
    Baked Goods
    Beef
    Breakfast
    Chicken
    Crock Pot
    Dessert
    Dinner
    Leftovers
    Lunch
    Pork
    Prep
    Salad
    Sauces
    Seafood
    SIBO
    Side Dish
    Snacks
    Soup
    Vegetarian

    RSS Feed

Proudly powered by Weebly