Hearty Turkey Winter Soup — fresh, Paleo, gluten-free scrumptiousness in a bowl!

Yum oh yum! I wish you could smell the smoked paprika aroma hovering over this bowl! This stuff is Hearty Turkey Winter Soup is not just hearty, it's heartwarming and heart healthy! I "heart" it.

Yum oh yum! I wish you could smell the smoked paprika aroma hovering over this bowl! This Hearty Turkey Winter Soup is not just hearty, it’s heartwarming and heart healthy! I “heart” it.

The bits of uneaten turkey were still on the platter Thanksgiving Day, but I already had the picked-over turkey carcass in a pot of water with two bay leaves, a few drippings, and the giblets. Making flavorful, healthy bone broth is one of my favorite things to do after roasting a turkey or a chicken! After letting the broth sit overnight in the fridge, then skimming the fat off the top, I had 12 cups of vitamin-rich broth just waiting to become some fantastic soup.

The Hub and I love soup, so when I make it, I make A LOT so I have some for the next day’s lunch and/or supper, plus I usually put a small container in the freezer.

This recipe makes nearly four quarts of spicy, healthy soup that’ll warm the cockles of your heart as well as make your other innards toasty warm on a cold winter day. You can easily halve the recipe, or even quarter it, and feel free to substitute chicken and chicken broth for the turkey ingredients.

Whatever you do, fire up the stove and get out the soup pot because your family is going to love this!

Ingredients:

3 Tbls. olive oil
6 C sliced carrots
2 1/2 C chopped onions
1 tsp. smoked paprika
1/2 tsp. chipotle powder (I got mine at Global Infusion, but you can probably find it at any good spice store or online.)
1 Tbls. finely chopped fresh sage
12 C turkey broth
2 C water
5 to 6 C chopped turkey
3 C chopped fresh green beans (or frozen)
6 Tbls. tapioca starch
6 Tbls. water
Salt and pepper to taste

The Process:

  1. Heat oil in a large soup pot.
  2. Add the onions, 3 cups of the carrots, the spices, and stir like crazy. Quickly add 1/2 C of broth before spices burn. Stir and cook until onions are translucent.
  3. Add 4 cups of the broth and bring everything to a boil. Simmer uncovered until the carrots turn very soft.
  4. Remove soup pot from the heat. Carefully ladle or pour the contents into a blender or food processor. You might have to do it in a couple of batches. Process everything until its thick and smooth.

    Steamin' hot, thick, and spicy. This carrot and onion puree puts a kick in the Hearty Turkey Winter Soup and sweetens it up at the same time. If it wasn't hot off the stove it would be finger-lickin' good!

    Steamin’ hot, thick, and spicy. This carrot and onion puree puts a kick in the Hearty Turkey Winter Soup and sweetens it up at the same time. If it wasn’t hot off the stove it would be finger-lickin’ good!

  5. Pour the puree back into the soup pot. Return it to a medium heat and add all the remaining ingredients except the tapioca starch and the six tablespoons of water. Stir well.
  6. Bring soup to a boil. Stir together the tapioca starch and six tablespoons of water in a cup. Stir it slowly into the boiling soup. The puree and the tapioca will thicken the soup slightly, giving it a satisfying texture.
  7.  Simmer soup, uncovered, for 45 minutes to an hour, stirring often to keep it from sticking on the bottom of the pot.
  8. Serve it hot with rice crackers or almond crackers.
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Healthy Frozen Cherries — A Snack that Beats Summer’s Heat

Simple. Easy. Healthy. A snack that will cool you off on a hot summer’s day. Your kids will love these, and so will you!

The cherries are frozen, icy cold and covered with frost. Just right for dipping in coconut milk, which will freeze onto the cherry. Then enjoy! Just watch out for the stones. They raise havoc with the dental work!

The cherries are frozen, icy cold and covered with frost. Just right for dipping in coconut milk, which will freeze onto the cherry. Then enjoy! Just watch out for the stones. They raise havoc with the dental work!

These delightful frozen cherries are just waiting to be coated in coconut milk and enjoyed one by one! Once they’re frozen, just hold one by its stem and dip it in some coconut milk. Hold it up for a few seconds while the coconut milk freezes on, then eat it right off the stem — just beware of the cherry stone: don’t bite it (ouchie wah-wah!) or swallow it (you’ll thank me later)!!!

Add a pinch of cinnamon to the coconut milk and you’ve got yourself a snazzy treat.

The more water you leave on the cherries when you freeze them, the icier or frostier they’ll be. I happen to like them icy, so I make sure they’re not totally dry when I put them in the freezer.

The Ingredients

Sweet cherries, black or red, as many as you want to fix. Keep as many of  the stems attached as possible.
A little coconut milk (optional).
A pinch of cinnamon (optional).

The Process

  1. Sort the cherries to get rid of the bad ones.
  2. Wash them for 30 seconds under running water, or soak in water and a little veggie wash of some type and rinse well.
  3. Drain in a colander or on paper towel.
    frozen sweet cherries washed
  4. Place in a resealable plastic freezer bag or freezer-ready container.
    frozen sweet cherries bag
  5. Place in freezer until frozen.
  6. Enjoy!

Fresh Paleo Tomato Salad with Kalamata Olives

While visiting my grandkids (and my son and daughter-in-law, too) in Winston-Salem, NC last week, I jumped at the chance to use a gift certificate I’d received at Christmas for Green Gate Olive Oils. What a great store! We had a ball tasting the delicious olive oils and the amazing balsamic vinegars. Even the grandkids loved the vinegars — the big hit was the one that tasted just like fresh strawberries.

I had my selections shipped home to Michigan, and when I got the package and opened the Chipotle Olive Oil and the Maple Syrup Balsamic Vinegar, I suddenly had SUCH a craving for a fresh tomato salad with these two taste delights drizzled all over it — and I don’t even care much for fresh tomatoes!

So here’s the recipe I came up with, and I’m telling y’all, it’s amazing. If you haven’t tried flavored vinegars or flavored olive oils, you are missing out on a true taste treat. You can probably substitute in this recipe any olive oils or balsamic vinegars you like, but listed below are the ones I used.

Marinade/Dressing Ingredients

Mix this up first so the flavors can blend together while you’re making the salad:

2 T. Chipotle Olive Oil
1 tsp. White Truffle Olive Oil
2 tsp. Oregano and Basil Balsamic Vinegar
2 T. Maple Syrup Balsamic Vinegar (this is a must-have in my book. Delish!!)
1/2 tsp. salt
2 T. chopped fresh basil
2 T. chopped fresh cilantro

Small handfuls of fresh basil and fragrant cilantro, both cut just minutes ago from my chemical-free container herb garden!

Small handfuls of fresh basil and fragrant cilantro, both cut just minutes ago from my chemical-free container herb garden!

The Process

Mix all ingredients in a jar and put the cap on it. Shake, shake, shake until the oils and vinegars emulsify and the salt dissolves. Set aside.

The marinade is none too pretty to look at and a bit messy to make, but if you could smell the aroma of the maple syrup balsamic vinegar coming out of this jar, you'd sacrifice the visual appeal, too.

The marinade is none too pretty to look at and a bit messy to make, but if you could smell the aroma of the maple syrup balsamic vinegar coming out of this jar, you’d sacrifice the visual appeal, too.

Tomato Salad Ingredients

6 Ripe Roma Tomatoes
3 Ripe Heirloom Tomatoes of different colors (I used purple and yellow)
1 C. Ripe Grape Tomatoes
1/2 Large Red Onion
1 C. (or more, if you want) Pitted Kalamata Olives

Fresh tomatoes waiting to be sliced and marinated. These are some beauties!

Fresh tomatoes waiting to be sliced and marinated. These are some beauties!

  1. Slice all the tomatoes except the grape tomatoes in thin wedges and place in a large bowl.

    These all taste like tomatoes, but with slightly different degrees of tomatoey-ness, and the vibrant colors make the salad just plain purty.

    These all taste like tomatoes, but with slightly different degrees of tomatoey-ness, and the vibrant colors make the salad just plain purty.

  2. Halve the grape tomatoes lengthwise and place in the bowl.
  3. Thinly slice the red onion, and then halve the slices so the pieces aren’t too long and unwieldy. Place in bowl.

    Slice the red onion really thin.

    Slice the red onion really thin.

  4. Strain Kalamata olives and place in the bowl with the other ingredients.
    I chose pitted Kalamata olives to save on the dental bills.

    I chose pitted Kalamata olives to save on the dental bills.

    Nowhere to go and not dressed up yet, either. Waiting for the marinade dressing!

    Nowhere to go and not dressed up yet, either. Waiting for the marinade dressing!

     

  5. Pour marinade/dressing over all and mix carefully with a large spoon to coat all the ingredients. Mix from the bottom up to try to keep the tomato slices intact.

    Fresh Tomato Salad with the dressing stirred in. Now to marinate it for a couple of hours while it chills! Can't wait to dig in!

    Fresh Tomato Salad with the dressing stirred in. Now to marinate it for a couple of hours while it chills! Can’t wait to dig in!

  6. Refrigerate for at least two hours, but stop by the fridge every 20 minutes or so to mix the salad (carefully) so the ingredients each get a fair shake at absorbing the marinade.
  7. Serve chilled in a bowl, a plate by itself, or let your guests dig in! If you serve it already dished up, be sure to use a large spoon to get some of the marinade from the bottom of the bowl to drizzle over the top of the salad just before you serve it.
  8. Enjoy!

NOTE: I think this would be great with some sliced strawberries mixed in it.

Just Added: Fresh Paleo news links on our Choice News page!

Seafood Ceviche recipe from Men's Fitness: http://www.mensfitness.com/nutrition/what-to-eat/18-easy-paleo-diet-recipes?page=7 Looks like a great lunch choice.

Seafood Ceviche recipe from Men’s Fitness: http://www.mensfitness.com/nutrition/what-to-eat/18-easy-paleo-diet-recipes?page=7
Looks like a great lunch choice.

The Paleo Diet is all over the news, and Choice Fare continually updates our Choice News page to bring you a few of the top stories. There are a lot of cooks, health nuts, fitness gurus, and others who are investing tons of creativity in meal ideas, restaurant ideas, and more. Woohoo! Keep up the good work!

There are also a lot of local (West Michigan) restaurateurs bringing fresh farm-to-fork options to patrons. They may not be specifically Paleo dishes, but many times the chef can make them Paleo if you ask. We have some news items on them, as well.

Click here to read more. Then remember to check back often to stay up on the Paleo news!