Monday, September 29, 2014

Chicken Pot Pie Soup (Low Carb)

Fall is a dangerous time for dieters....Along with cuddly blankets and fireside chats, everyone wants a steaming, chicken pot pie! This soup tastes just like the pie. I didn't miss the original at all (just don't confront me with the pastry!). This is the perfect soup to make in a big batch and eat for the whole week.


-2 tbsp. butter
-1 cup finely chopped celery
-1 cup finely chopped onion
-1 cup finely chopped carrot
-1 tsp. rosemary
-1/2 tsp. thyme
-1 tsp. parsley
-5-6 cups chicken stock
-1 cup finely chopped potato (you can omit these, or replace with leeks or parsnips if you don't want the starch)

-1/3 cup flour
-1/3 cup butter
-2 cups half and half
-2 cups cream
-2 cups chicken breasts, cubed
-1/2 cup peas
-1/2 cup corn
-salt and pepper to taste
-sharp white cheddar cheese, grated

Preheat a large soup pot over medium. Melt the butter, and once it is brown and bubbling, add in your celery, onion, and carrots. Cook for about 5-8 minutes, until soft and fragrant.

Add in the herbs, potatoes, and chicken stock to cover all of the veg. Stir. Bring to a boil and cover. Turn down the heat to medium-low and simmer for about 15-25 minutes, until the potatoes and carrots are softened.

Set a separate pot to medium heat. Combine the butter and flour and whisk until smooth. Cook until bubbling and golden. Pour in cream and continue whisking. Once this mixture begins to thicken, add in the half and half. Continue to cook until thick and creamy. Pour this mixture into the soup.

Add the chicken, corn, and peas into the soup. Stir well, and taste the sauce. Add salt to taste (I added about 1 tbsp.). Add about 1 tsp. pepper.

Simmer the soup for about 10 minutes to combine all of the flavors. Serve with shredded cheese!

Saturday, September 20, 2014

Low Carb Fried Mozzarella Sticks

I apologize for my long absence. Starting a new school year can be overwhelming! I've still been experimenting away, and I have plenty of recipes to add :)

First, I've got this lovely thing. For those of you why are low-carbers, you already know that it's possible to indulge in ways that people on other diets cannot! Yes, you can still have fried food. Of course, it's not an everyday thing, but these sure are delicious.

Ingredients for sticks:

-1 package mozzarella string cheese (shoot for higher fat content)
-2 cups Kraft "Parmesan" cheese (yes, this is the dried, powdered, Parmesan on the shelf)
-1 tsp. paprika
-1 tsp. basil
-2 eggs, whisked with 1/4 cup water
-canola oil for frying

Take as many string cheeses out of their packages as you desire to eat. Cut them all in half.

Mix together your cheese, paprika, and basil in a bowl. Prepare a work space with a plate for the finished sticks, the egg mixture, and the cheese mixture. Try to use one hand for wet and one hand for dry, to prevent having to wash your hands a million times.

Dip a cheese stick in the egg mixture, then into the cheese, and pack on the mixture. Dip in the egg and in the cheese again, double-coating the stick and being sure that every edge is covered. Set onto plate. Repeat with all cheese sticks.

 Once all are coated, wash your hands and then take each cheese stick and roll it along a cutting board or your counter, to make smooth sides, then place the plate of sticks in the freezer for about 30 minutes to an hour. Prepare your oil for frying. Pour about 2 inches of oil into a pan, and set over medium-high heat. To test, place a scrap of vegetable or cracker in the oil. If it starts to sizzle and bubble immediately (without splattering you), the oil is hot enough. If it splatters or smokes, it is too hot so take it off of the heat and wait a few minutes.

Fry the sticks a few at a time until golden. Strain on paper towels and serve with marinara sauce. Make sure you serve them while they are still hot, or the cheese will no longer be gooey.

You can store extras in the freezer.

Here's my quick sauce recipe:

-1 can of tomato paste or sauce
-1 clove of garlic
-2 tbsp. olive oil
-1 tsp. basil
-1/4 tsp. thyme
-1/4 tsp. salt
-water (if using paste)

Mix all ingredients, and if using tomato paste, add about a tablespoon of water at a time until it's the consistency you like for dipping. For sauce, you don't need to add water :)