Chicken and Vegetable Tomato Soup

I was craving a one pot meal when I created this recipe. I was tired from the day and wanted an easy dinner that wouldn't take all of my attention for the evening. Soups are always a good choice for easy meals but I didn't want a comfort food soup. I wanted a veggie soup that was light but would still me up. After all, it has been in the 70's this week. Yay!!  I think I succeeded! Although Hubs picked right around the sweet potatoes, he said it was delicious. 

Want an easy but delicious meal? Try this out:

Chicken and Vegetable Tomato Soup.

GF, DF 

printable recipe here 

Ingredients: 

1 white onion

1 medium sweet potato

1 zucchini

1/2 cup fresh parsley

1 can cannellini beans

 2 T olive oil

2 boneless skinless chicken breast, cubed

1/4 t cayenne

1 t ground cumin

1 T salt

1/2 t fresh ground pepper

1 cup tomato puree

4 cups water

2 cups low sodium chicken broth

1/4 cup millet 

As I do every recipe, lets go ahead and get your ingredients ready so we can move smoothly through the recipe. 

Dice your onion.

Cube your sweet potato and zucchini.

Roughly chop your parsley.

Drain and rinse your cannellini beans to remove an excess sodium.

In a large dutch oven, heat olive oil over medium heat.

Add in your onion and cook until translucent, about 5 minutes.

Add in your chicken, cayenne, cumin, salt, and pepper and stirring to cook for about 2 minutes. 

Stir in your sweet potatoes, zucchini, tomato puree, broth, and water. 

Bring to a simmer, allowing to cook for 10 minutes until the veggies soften.

Add in your millet and beans and allow to simmer for an additional 5 minutes.

Turn off the heat and stir in your parsley. Cover and allow to sit for an additional 5 minutes before serving. 

Yup. That's it!! Hope you enjoy!

Thanks Y'all!

-Wise Wife 

Millet Edamame Salad

I was perusing the gluten free area at the grocery store the other day and came across millet. I honestly had never heard of it so of course I began researching. I came across LOTS of health benefits and is linked to helping migraines, lower risk of heart disease, asthma, and even reducing high blood pressure.  I think I am going to like this stuff. Apparently it is one of the main ingredients in bird seed but is a stable in places such as Asia. So funny story, the Hubs just walked in and asked what I was doing. He saw the bag of millet on the counter and says, hey, that's what doves eat. I just had to laugh because I had just finished typing the previous sentence about bird seed. 

Anyway, on to today's post. I figured it resembled the texture of couscous so I made an edamame salad with it. This will be be go to grain from now on!! This recipe made lots of extras, so I stuck it in the fridge for lunch the next day :)  Hope y'all enjoy!!

Millet Edamame Salad
GF, DF

printable recipe here 

 Ingredients:

1 cup millet

2 cups GF stock, (I used chicken)

1 cup frozen edamame

1/2 red onion

1 cup mini portobella mushrooms
1 t garlic powder
dash salt and pepper
1 1/2 T balsamic
1 T butter substitute

Bring your stock to boil over medium heat.

Stir in your millet and return to a boil. Reduce heat, cover and simmer over medium low until the stock is absorbed, about 20 minutes.

 
While your millet is cooking, dice your onion.

Bring 1 T olive oil over medium heat.

Add in your onions and sauté until slightly translucent.

Add in your mushrooms and edamame.

Give it a good stir and sauté for an additional 7 minutes or until the mushrooms begin to soften. Add in your garlic powder, salt, pepper, and balsamic and stir to combine.

Once your millet is completely cooked and all the stock is absorbed, add it straight into the edamame mixture. Add in your butter substitute and stir everything together.

helpful hint: if you cook the millet over high heat, the stock will absorb but the millet will not be completely done. Just add in additional stock and continue cooking. 

That's it!!
Thanks Y'all
-Wise Wife