Natural Family Recipes Blog

What You Need:

1 turkey carcass, broken up

8 C water

4 chicken bouillon cubes

1 (10 oz) can of diced tomatoes

1 celery stalk, diced

1 carrot, diced

1 turnip, peeled and diced

1 onion, diced

4 t dried parsley, divided

1 bay leaf

11/2 C flour

2 t baking powder

3/4 t salt

1/2 t dried rosemary

3 T solid shortening

3/4 C milk

How to Make It:

Place the turkey carcass into the crock pot.

Pour the water into the crock pot over the turkey.

Add the bouillon cubes.

Place the diced tomatoes, celery, carrot, turnip and onion into the crock pot.

Sprinkle in 2 t of the dried parsley.

Place the bay leaf into the mixture.

Cover and cook on the low temperature setting 7 hours.

Remove the cover and take the turkey carcass out of the soup.

Remove the meat from the bones and return the meat to the crock pot.

Place the four, baking powder, salt rosemary and remaining parsley into a bowl.

Cut the shortening into the dry ingredients with a pastry cutter until the mixture becomes coarse.

Add enough of the milk to the flour mixture to moisten it but leaving the mixture thick enough to make mounds on the end of a spoon.

Drop the mixture by spoonfuls into the crock pot.

Cover, place the temperature setting on high and cook for 20 without lifting the lid.

Serving Size:  8

When adding the milk to the flour mixtures just add a little bit at a time.  This will help in making sure the dry ingredients are moistened but still remain thick.

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What You Need:

1/2 lb pearl barley

1 small stewing chicken

2 carrots, chunked

2 stalks celery, sliced

2 T parsley, chopped

Water

How to Make It:

Place the barley in the crock pot.

Add the stewing chicken.

Place the carrots and celery on top of the chicken.

Sprinkle the parsley over the top of the other ingredients.

Cover just over the top of the ingredients with water.

Cover the crock pot and cook on low 5 hours,

Remove the chicken from the crock pot.

Use forks to remove the chicken meat from the bones. 

Discard the bones and any skin.

Return to the chicken meat to the crock pot.

Recover and continue cooking on low 1 hour or until the barley is soft.

Serving Size:  6

Pearl barley is processed by removing the hull and bran.  This type of barley is used more often in cooking because it cooks much faster than regular barley.  This type of barley can be found in most supermarkets. 

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What You Need:

3 C butternut squash, peeled and cubed

1 (8 oz) pkg. fresh mushroom slices

1 C celery, chopped

1 small onion, chopped

1 garlic clove, minced

6 chicken thighs, boneless and skinless, halved

1 C wild rice

4 C chicken broth

1 t thyme

1 t salt

1/4 t pepper

½ C whipping cream

3 T cornstarch

How to Make It:

Place the squash, mushroom slices, celery, onion and garlic into the crock pot.

Lay the chicken thighs on top.

Next add in the uncooked rice.

Pour in the broth.

Add the thyme, salt and pepper being sure to stir well to incorporate all the ingredients together.

Cover and cook on low 6 hours.

Pour the whipping cream into a small bowl.

Whisk in the cornstarch until smooth.

Stir the cornstarch mixture into the crock pot.

Place the heat on high, cover and continue cooking an additional 30 minutes.

Serving Size: 6

Boneless chicken thighs can be hard to find in some areas.  If you are having trouble finding them you can use thighs with the bone in.  Be sure to remove the skin before placing them into the crock pot.  Before adding the whipping cream mixture remove the thighs and shred the meat off the bone using 2 forks. 

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What You Need:

1 lb chicken thighs, boneless and skinless

1 (16 oz) pkg. baby carrots cut in half

1 stalk celery, chopped

1 (8 oz) can bamboo shoots, sliced and drained

1 (8 oz) can water chestnuts, sliced and drained

1 (3 oz) pkg. oriental flavored noodle soup mix

1 (32 oz) can chicken broth

1 C frozen sugar snap peas, thawed

2 green onions, chopped

How to Make It:

Place the chicken thighs into the bottom of a crock pot.

Layer the carrots, celery, bamboo shoots and water chestnuts in that order.

Sprinkle the oriental seasoning packet from the noodle soup. 

Pour in the broth but do not stir.

Cover and cook on low temperature for 7 to 8 hours.

Remove the chicken from the crock pot and carefully shred it with two forks.

Return the chicken to the crock pot and stir to combine.

Break the noodles from the soup mix into the mixture.

Add the snap peas, cover and continue cooking an additional 15 minutes or until the noodles are tender.

Sprinkle in the green onion just before serving.

Serving Size:  6

3/4 C of regular sweet peas can be used in place the sugar snap peas.  Using chicken thighs is important when it comes to crock pot cooking.  They keep their shape better and remain moist during the long cooking time.  They also enhance the flavor of the soup better than chicken breasts. 

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2 T butter

1/2 C dry wild rice

6 C fat free low sodium chicken broth

1/2 C onion, minced

1/2 C celery, chopped

2 C chicken, cooked and chopped

1/2 C slivered almonds, toasted

How to Make It:

Place the butter into a small skillet over medium heat.

Allow the butter to melt completely then add the dry rice.

Reduce the heat to low and stirring occasionally sauté the rice for 10 minutes.

Remove the rice from the skillet and place in the crock pot.

Pour in the chicken broth and stir.

Add the onion and celery and stir to combine well.

Set the heat setting to low, cover the crock pot and cook 4 hours.

Add the chicken and continue cooking on low 1 hour.

Ladle the soup into bowls and top with the slivered almonds.

Serving Size:  8

This soup is very low in fat due to the fat free chicken broth.  Regular chicken broth can be added if you prefer.  Chopped winter squash is also a great addition to the soup.

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Ingredients:

1 butternut squash, halved lengthwise and seeds removed
2 teaspoons canola oil
4 eggs
1 3/4 cup half and half
1/4 cup maple syrup
1 teaspoon salt
1 teaspoon pepper

Instructions:

Brush the entire squash with the canola oil.  Place cut side won on a baking sheet.  Heat the oven up to 400 degrees.  Bake the squash for 55 minutes.  The squash should be fork tender when done.  Set the baked squash aside until cool enough to handle with your hands.  Bring the oven temperature down to 300 degrees.  Once the squash has cooled remove the skin.  Place the flesh into the blender and puree until smooth.  Place 2 cups of the puree into a large mixing bowl.  Add the eggs.  Pour in the half and half and the maple syrup.  Blend together until completely combined and very smooth.  Sprinkle in the salt and pepper and stir to incorporate into the mixture.  Very lightly spray a ceramic baking dish with a non stick cooking spray.  Pour the mixture into the prepared pan.  Fill a slightly larger pan 1/2 full of water.  Place the baking dish into the water filled pan.  Bake 50 minutes or until the custard sets and a knife inserted in the middle comes out clean.  Be sure to cool before cutting. 

Serves 6

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Ingredients:

1 tablespoon canola oil
1 teaspoon mustard seed
1 (16 ounce) bag coleslaw
1/4 cup cilantro, chopped fine
1 Serrano chile sliced thin
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
3 tablespoons lime juice

Instructions:

Heat the oil in a large skillet until hot over medium high heat. Add the mustard seed to the hot oil. Cover the skillet and heat the mustard seed 30 seconds or until the popping stops completely.  Add the coleslaw mix, cilantro and chile and blend together.  Sprinkle in the salt, cumin and turmeric and stir well to incorporate the flavors.  Continue cooking and stirring continuously for 4 minutes or until vegetables are crisp tender.  Pour in the lime juice and cook an addition 1 minute.

Serves 6

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Ingredients:

1 tablespoon extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 (28 ounce) can peeled whole tomatoes and juice
1 (7 ounce) container sun dried tomato pesto
2 eggs
2 (15 ounce) containers ricotta cheese
1 (14 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package Italian cheese blend, shredded
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
12 oven ready lasagna noodles

Instructions:

Pour the oil into a large skillet and place over medium heat.  Once the oil has is hot but not smoking add the onion.  Cook for 3 minutes stirring occasionally. Stir in the garlic and continue cooking 1 minute garlic should be fragrant. Pour in the tomatoes and use the back of a spoon to crush being sure to leave chunks in the sauce.  Place the heat on low and cook 3 minutes.  Add the pesto and stir well. Remove the skillet from the heat.  Beat the eggs slightly in a large mixing bowl.  Add the ricotta cheese, spinach and 1/2 of the cheese blend.  Stir well.  Add the Parmesan cheese and salt and continue stirring until completely combined.   Cover the bottom of a large baking dish with sauce.  Lay 4 lasagna noodles on top of the sauce.  Spread 1/2 of the cheese mixture over the noodles.  Cover with sauce.  Repeat layers 2 more times ending with sauce on the top.  Bring the oven temperature to 375 degrees. Sprinkle the top of the lasagna with the remaining Italian cheese blend.  Cover the baking dish with aluminum foil.  Bake 45 minutes.  Remove the foil and continue baking 30 minutes or until bubbly.  Allow lasagna to stand 15 minutes before serving.

Serves 8

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Ingredients:

1 slice bacon, chopped
1 tomato, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 cup French bread, cubed
1 pound lean ground beef
2 eggs
1/2 cup Parmesan cheese, grated
1/2 cup parsley, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) package mozzarella cheese, shredded

Instructions:

Place the bacon in a large skillet over medium heat.  Cook 3 minutes or until browned.  Remove bacon to a paper towel. Using the bacon drippings cook the tomato, carrot, celery and onion, covered for 6 minutes or until tender.  Stir the bacon back into the skillet.  Place the bread in a bowl.  Place just enough water in the bowl with the bread to cover.  Allow the bread to stand in the water 5 minutes.  Drain the water and squeeze the excess water out of the bread cubes.
Place the bread back into the bowl.  Add the ground beef, eggs, Parmesan cheese, parsley, garlic, salt and pepper to the bread.  Mix the ingredients together with you hands.  Form a square loaf when the ingredients have been mixed together.  Place the loaf in a square baking dish.  Form a well in the middle of the loaf.  Place the cooked vegetables into the well.  Sprinkle in the mozzarella cheese.  Form the loaf back over the top of the vegetables.  Heat the oven to 350 degrees.  Bake 50 minutes.  Remove and let the meat loaf stand 10 minutes before cutting.

Serves 4

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