Serves 6

1 3.5-4 lb chicken
1 ¾ teaspoon salt
1 ½ teaspoon pepper
3 tablespoons olive oil
1 large white onion, finely chopped
2 teaspoons dried oregano
1 ½ lbs russet potatoes, peeled and grated (3 medium)
1 cup water
2 lbs yellow potatoes (Yukon Gold), peeled, cut into ½-inch cubes and covered with water in bowl to prevent browning
3 ear of corn, cut crosswise into 1 inch pieces, or 2 cups kernels

Toppings
½ cup fresh cilantro, chopped
½ cup MimicCreme
3 tablespoons drained capers
Chopped avocado

In a large pot, place whole chicken, breast side down, and cover with water, then cover pot with a lid. Boil chicken over medium heat until done. Remove chicken to plate to cool enough to handle. Separate meat from skin and bones, set meat aside. Discard bones and skin.

Heat oil/butter in a large saucepan, add onion, oregano, salt and pepper and cook 5 minutes until onions are translucent. Peel and grate russet potatoes and add to onions with 7 cups of stock made from boiling chicken. Cover and simmer about 25 minutes. Drain cubed Yukon potatoes, add to pot with corn. Stir, cover and simmer for another 25 minutes. Add in pulled chicken, cook 5 minutes until chicken is heated. Adjust salt and pepper.

Ladle into bowls and top with cilantro, capers and avocado. If using cream, add 1 tablespoon right before eating.

Serve with crusty bread or a small salad.

Cooks note: the original recipe called for the chicken to be cut up into 8 pieces, browned, then added back to the soup to finish cooking with the cubed potatoes and served in the soup bowl as a whole piece but I prefer to serve it ready to eat.

1-1/2 pounds lean cubed beef
4 tablespoons GF Flour mix
1 dash paprika
1 GF beef bouillon cube
2 teaspoons olive oil
4 carrot, 1 inch thick
2 potatoes, cubed
1 medium onion, chopped
15 ounces stewed tomatoes, canned with juices
15 ounces corn, canned with juices
15 ounces peas, canned with juices
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Dredge meat in flour, brown in hot oil. Add meat and all other ingredients into crock pot and cook on low for 6-8 hours or high for 2-4 hours. Or cover and simmer on medium for 90 minutes.

To top

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons CF margarine
2 cups GF Flour mix
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

1 lb. dry black beans
Can tomatoes
Bell pepper
Onion
Celery
Cumin
Oregano
Chili powder
Bay leaf
Garlic
Salt and pepper
1 packet chicken bouillon

Soak beans in cold water overnight. Drain and rinse. Sauté onion and pepper, garlic until soft, add cumin, chili powder, salt and pepper, cook for 3 minutes. Remove vegetables to dish. Cook meat until done and crumbled, drain. In crock pot, or on the stove, combine beans, meat, bouillon, oregano, vegetables and tomatoes. Add 3-4 cups water (or enough to just cover the beans). Simmer until done (3 hours on the stove or 6 hours in the crock pot).

Serves 8

1 (2lbs) butternut squash, peeled
2 tablespoons olive oil
Salt and pepper
1 onion, chopped
1 large garlic clove, chopped
6 cups chicken stock
1 teaspoon fresh thyme leaves

Cut squash into 1-inch chunks. In large pot heat oil. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with salt, and pepper.

Roasted Red Pepper Purée

1/2 cup coarsely chopped drained roasted red peppers
1 teaspoon extra-virgin olive oil
1 garlic clove, chopped

Puree all ingredients in processor until smooth. Season with salt and pepper.
Place a dollop of puree on the top of soup.

(Yields 16 servings)

3 lbs organic boneless chicken breast
Corn flour for dredging
2 tsp. Onion powder
Salt, as needed
1 tsp. cayenne pepper
8 oz safflower oil
2 oz corn flour
6 oz diced onion
3 oz diced organic celery
6 oz diced organic green pepper
2 tsp minced garlic
5 oz chopped okra (I cheat and use frozen)
3-4 quarts organic chicken stock (3 for thick, 4 for thinner – your choice)
1 1/2 tsp minced jalapeno (you can go more if your kids can tolerate it)
1/2 tsp dried thyme
1 tsp dried oregano
4 oz organic tomato paste
1 pkg Andouille sausage (several organic, GFCF, nitrate free exist – look for them!)
Prepare servings of organic basmati rice

Start with a large pot on the store then dredge chicken in corn flour that is seasoned in onion powder, salt & cayenne pepper. Cook chicken until golden brown and set aside. Pan fry in oil, reserving 4 oz of the gook & oil. Add in the additional flour and oil into the pan and cook to make a dark brown roux. Add in the onions, celery, green pepper and garlic – sauté briefly. Add in okra. Add in the chicken stock, stir in jalapenos, thyme, oregano and tomato paste. Simmer for 30 minutes. Slice the sausage and sauté until done in a separate pan. Add the chicken and sausage to the gumbo. Add more seasoning to taste if you need it. Simmer 30 minutes.

2 boxes of chicken broth
1 onion, diced
2 cloves garlic, diced
1 cup chopped carrots
2 to 4 stalks diced celery
15 oz. can of diced tomatoes
oil
coconut oil
Rice flour noodles or whatever kind you can use, if you can
1 whole chicken, pre-cooked or boil a whole chicken (and use it's water for the broth above)

Cook the onion in olive (use whatever kind of oil you like) and add a small amount of coconut oil. This adds a very unique flavor and thickness to the soup. Cook up until onion is translucent and add garlic for a minute. Add the other ingredients and simmer for as long as you like /need to. At the last 20 minutes or so add the noodles then the last few minutes add the de-boned and skinned chicken.

1 large whole chicken
Celery
Onion
Carrots
Bay leafs
Peppercorns
Water
Vegetables of your choice: green beans, carrots, onions, celery, potatoes, corn (off the cob), spinach, zucchini, stewed tomatoes, etc.
Thyme
Salt and pepper
Chicken bouillon

Place the chicken in a large boiling pot with the celery, onions, carrots, bay leaf, peppercorns and cover with water. Cover pot with lid and boil on medium heat until chicken is done. Remove chicken to bowl to cool. Strain vegetables out, reserving stock. Add the new vegetables of your choice into broth, adding thyme, salt, pepper, and condensed chicken bouillon. When chicken is cool enough to handle, remove the meat from the bones and put all the meat in the pot and heat through. Serve.

1 3.5 lb whole chicken
Celery
Onion
Carrots
2 Bay leaves
Water
Vegetables of your choice: green beans, carrots, onions, celery, potatoes, corn (off the cob), spinach, zucchini, stewed tomatoes, etc.
Thyme
Salt and pepper
Chicken bouillon

Place the chicken in a large boiling pot with the celery, onions, carrots and bay leaf, cover with water. Cover pot with lid and boil on medium heat until chicken is done. Remove chicken to bowl to cool. Strain vegetables out, reserving stock. Add the new vegetables of your choice into broth, adding thyme, salt, pepper, and condensed chicken bouillon. When chicken is cool enough to handle, remove the meat from the bones and put all the meat in the pot and heat through. Serve.

4 cans kidney beans
2 lbs hamburger
1 medium onion chopped
1 30 oz can stewed tomatoes
2 pkgs GF chili seasoning (such as McCormick's Tex Mex Chili Seasoning or Carroll Shelby Chili Mix)
1 small green or red bell pepper, chopped

Brown hamburger meat, drain off grease. Combine all ingredients in crock-pot, stir and let cook 6 hours. You can substitute ground turkey or buffalo/bison meat in this recipe too.