Recipes / onion

Black Eyed Peas

Black Eyed Peas

Black Eyed Peas

 

2 containers or cans black eyed peas

2 ribs celery, chopped

20 or so baby carrots, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 Tbsp olive oil

4 slices bacon, chopped

1 box (32 Oz) veggie or chicken stock

1-2 cups water

Salt & pepper, to taste

1/2 tsp Paprika

1/4 tsp cayenne

 

Start your olive oil over med heat in pot. Add bacon, onions, and garlic. Then add celery, carrots, and black eyed peas. Cover with stock and water. Bring to a boil then reduce heat and simmer 1 hour or until black eyed peas are cooked through. Great served with cornbread!

Charity Godwin
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Easy Chicken Enchiladas

Easy Chicken Enchiladas

Easy Chicken Enchiladas

 

1.5-2 lbs Shredded chicken (instant pot recipe below)

2 cups shredded cheese divided

1/2 cup diced onion 🧅 

10-15 organic tortillas

1 jar Siete Green Enchilada Sauce

Cilantro, optional for topping

avocado, diced optional for topping

 

Preheat oven to 350. Spray 9X13 pan with cooking spray. Make your chicken and shred it in a large bowl. (Instant pot recipe below.) add 1.5 cups shredded cheese and diced onions to shredded chicken. Fill each tortilla with a couple Tbsp of the chicken/cheese mixture then roll up and place seam side down in casserole pan. Top with Siete Green Enchilada Sauce and more cheese. Bake in oven for 30 mins or until bubbly with melted cheese. Top w cilantro & enjoy! 

*I love to make extra enchiladas when I make these because they can be shared with others, eaten on for several days, or frozen for another meal.


 

Step-by-Step How to Cook Chicken in the Instant Pot

  1. Add 2 cups of water to the 6-quart Instant Pot. Insert the trivet. Add the chicken to the pot. If frozen, make sure the pieces are broken apart and not in a solid mass. 
  2. Season your chicken, if desired. 
  3. Set the Instant Pot to cook on high pressure for 20 mins for chicken thighs.
  4. After the cook time has finished, vent to release any remaining pressure. 
  5. Carefully open the lid and check the chicken’s internal temperature with an instant-read thermometer. The chicken should register 165 degrees F at the thickest part, and the thermometer should not touch the bone. 
  6. Once cool enough to handle, shred or dice as desired. 
Charity Godwin
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Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana

 

INGREDIENTS

  • 1 Tablespoon olive oil
  • 1 lb Holy Cow Beef Sausage, *
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups peeled & chopped potatoes
  • 32 oz chicken or veggie stock
  • 1/2 teaspoon oregano
    Salt & pepper, red pepper flakes
  • 1/2 cup heavy cream or coconut cream for paleo 
  • 2 cups chopped kale
  • Cooked Bacon bits (optional)
  • Parmesan cheese, shredded (optional)

 

INSTRUCTIONS

INSTANT POT INSTRUCTIONS

  • Press the ‘Saute’ button, and add the olive oil.  When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
  • Add onion and garlic and saute for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
  • Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam.
  • Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add heavy cream, the chopped kale and coked bacon bits (optional) to the pot. Stir everything, and serve warm. 

STOVETOP INSTRUCTIONS

  • In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes. 
  • Add onion to pot and let cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano. Add vegetable stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
  • Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
  • Season with pepper, and serve.

TIPS & NOTES

* You can use turkey sausage instead of pork sausage to make a healthier Zuppa Toscana.

 

** For Paleo and Whole 30 Zuppa Toscana, substitute the potatoes with chopped cauliflower florets. And use the dairy-free option below.

 

*** For dairy-free Zuppa Toscana, substitute heavy cream with cold coconut cream. Make sure that your can of coconut milk is refrigerated and use only the solid white cream from the can.

 

FREEZER INSTRUCTIONS

This soup freezes well, just omit the cream and the kale when freezing. Add them to the soup when you reheat it before serving.

NUTRITION

  • Calories: 428kcal | Carbohydrates: 24g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1116mg | Potassium: 922mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2900IU | Vitamin C: 45.1mg | Calcium: 102mg | Iron: 5.8mg
Charity Godwin
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Orange glazed salmon with Green Bean Stir Fry

Orange glazed salmon with Green Bean Stir Fry

Orange glazed salmon with Green Bean Stir Fry

 

Ingredients:

3 Tbsp olive oil

2 pc wild-caught salmon

1 pkg green beans

1 red bell pepper, cut into chunks

1 small onion, cut into chunks

1/2 cup pecan halves

1 orange, juiced

1/2 inch piece fresh ginger, chopped

1 large clove garlic, chopped

1/2 cup Coconut aminos

1/2 tsp Chinese 5 spice

Salt and pepper to taste

 

Heat olive oil over high heat in large frying pan. Add onions, bell pepper, garlic, ginger, and green beans. Add coconut aminos and cook until green beans are desired doneness. Move all these veggies to a large bowl. Add 1 Tbsp olive oil to hot pan and add salmon to the pan skin side up. Season the skin with salt and pepper. After 2-3 mins, turn fish over and cook the other side for 2-3 minutes. Season fish with Chinese 5 spice powder. Then squeeze orange juice all over the top of salmon in hot pan and add 1/2 cup pecan halves. Serve fish over veggies. Tastes delish! Enjoy!

 

 

Charity Godwin
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Homemade German Spaetzle

Homemade German Spaetzle

Homemade German Spaetzle are part noodle, part dumpling, and they go with practically anything! Saute them in butter, add cheese & bacon, or cover them in sauce or gravy! This is one of my favorite traditional German recipes! They are also full of protein compared with American pasta and even MORE protein when you use duck eggs instead of chicken.

 

2.5-3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

5 large eggs (I used duck) room temperature

1/2 cup milk (or milk alternative)

1/4 cup butter melted (optional)

Chopped parsley for garnish (optional)

1/2 tsp nutmeg

2 organic brown gravy packets, made according to directions

Shredded cheese, optional topping

Onions, chopped optional topping

Bacon bits, optional topping

 

Instructions

  • Combine the flour, salt, and nutmeg in a large bowl and whisk together.
  • In a separate bowl, whisk together the eggs, and milk.
  • Make a well in the center of the flour, then add the egg mixture and mix together until smooth and thick. It also needs to look kind of sticky like glue. I just add flour until the consistency is right. Traditionally this was done by hand, but I have found that it is easiest to just use my stand mixer with the paddle attachment mixing on medium-low speed for 5-6 minutes.
  • Bring a large pot of water to a boil over high heat on the stove. Add a heaping tablespoon of salt to the water.
  • Reduce the heat so the water is just at a simmer. If using a spaetzle maker, fill the cup with batter and quickly slide the cup back and forth to drop the spaetzle into the water. With some spaetzle makers, you will actually press the spatzle batter into the water. If using a colander, steamer, or cheese grater, use a spatula or wooden spoon to scrape the spaetzle batter through the holes into the water. You will need to work in batches to cook all of the spaetzle so as not to overcrowd the pot. I can usually do all of the spaetzle in 2-3 batches total.
  • Cook the spaetzle for about 2-3 minutes until they float to the top of the water, which is your indicator that they are done.
  • Use a slotted spoon to transfer to the cooked spaetzle to a bowl of ice water to stop the cooking process, if you are planning to saute the spaetzle in butter. Otherwise, serve immediately.
  • If sauteing in butter, drain the spaetzle well. In a large skillet, melt the butter over medium-high heat, then add the cooked spaetzle. Saute for 2-3 minutes, until hot and the spaetzle is starting to crisp on the edges a bit. Sprinkle with parsley & desired toppings before serving, if desired.
Charity Godwin
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Chicken Fajita Tortilla Soup (No tomatoes)

Chicken Fajita Tortilla Soup (No tomatoes)

Chicken Fajita Tortilla Soup

 

Ingredients:

2 Tbsp avocado oil

1.5-2 lbs chicken tenders, diced

1 large onion, thin sliced

2 cloves garlic, chopped

1 large bell pepper, thin sliced

1 large jalapeño, sliced

1 Tbsp Thyme

1/2 Tbsp whole coriander

Salt & pepper, to taste

1 mango, diced

2 (4 Oz) cans green chilies

3 quarts chicken stock

Cilantro

3 avocados, diced

1 lime

Green onions, chopped

Pepperjack or cheddar cheese, shredded

Tortilla chips

 

  1. Heat 2 Tbsp oil in large stock pot. Add chopped chicken tenders & cook until fully done. Season w salt, pepper, thyme, & coriander.
  2. Add garlic, onions, bell pepper, jalapeño, mango, green chilies, & chicken stock. Heat until onions are translucent
  3. While soup is heating up, put diced avocados in a small bowl and squeeze lime over it. Put green onions in a small bowl, and chopped cilantro.
  4. To assemble: Crush up 5 or so tortilla chips in bottom of bowl. Top with shredded cheese. Ladle soup into your bowl and top it with diced avocados, green onions, and cilantro. Enjoy!
Charity Godwin
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Golden Beet Cauliflower Soup

Golden Beet Cauliflower Soup

Golden Beet Cauliflower Soup

 

  • 1 tablespoon avocado oil
  • ½ onion, (diced)
  • 3 stalks celery, (chopped)
  • 2 clove garlic
  • 3 carrots, peeled and diced
  • 4 cups vegetable or chicken stock + 2 cups water
  • 3 golden beets, (peeled and chopped)
  • 1 head cauliflower, (chopped)
  • 1 inch knob of fresh turmeric, (grated OR 1 teaspoon dry)
  • 1 teaspoon salt
  • Fresh cracked pepper
  • Optional toppings: cheese, pumpkin seeds, green onion, cilantro

 

Instructions

  1. In a large soup pot, heat the oil over medium heat. Add in the onion,carrots, celery. Sauté until softened and translucent, about 7-10 minutes. Add in the garlic and sauté another 30 seconds.
  2. Add in all the remaining ingredients and bring to a simmer. Cover and simmer for 20 minutes or until all the vegetables are tender.
  3. Transfer to a blender and blend until smooth. Adjust seasoning if needed and serve.
Charity Godwin
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Escabeche Salad Recipe

Escabeche Salad Recipe

Ingredients:

1 head Cauliflower, chopped

carrot, diced into small sticks

bell pepper, cut into strips (any color)

cucumber, cut into strips

cabbage, thinly sliced (any color)

cilantro, 1/2 cup

6 Tbsp white vinegar

2 Tbsp olive oil

2 cloves garlic, chopped

onion, shopped optional

capers, optional

salt & pepper, to taste

 

You can partially boil the carrots and cauliflower or leave them raw. I left mine raw.  Add all the ingredients in a large bowl mix and enjoy!

Charity Godwin
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Veggie Quesadillas

Veggie Quesadillas

Ingredients:

1 (14 OZ) can organic black beans

1 (14 OZ) can organic corn

1-2 cups diced tomatoes OR tomatillos

1/4 cup onion, chopped 

2 limes, juiced

1/4 cup cilantro

1 pkg organic white or wheat tortillas

2-4 cups organic shredded cheese (for vegan use vegan cheese)

garlic salt, to taste

 

Directions:

Mix all the ingredients except for the shredded cheese and tortillas in a bowl. Heat up a countertop panini grill or a pan on the stove. Place 1 tortilla on grill and spread shredded cheese on top. Then add the mix from the bowl on top of that and place second tortilla on top. (If you're using a pan on the stove top you will need to turn the quesadilla to crisp on both sides). Heat until cheese is melted, tortilla is crispy, and then slice with a pizza cutter. Enjoy! (Escabeche salad in picture in a separate recipe)

 

 

Charity Godwin
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Cream of Celery Soup

Cream of Celery Soup

Cream of Celery Soup

 

1 onion or shallot diced

2 cloves Garlic, chopped

1 32 Oz Chicken stock

1 bunch of celery w leaves, chopped

1/4 tsp Turmeric

1/2 tsp Thyme

1/2 tsp cumin

1/2 tsp sweet paprika

1 tsp Salt

1/4 tsp pepper

Half and half or heavy cream

1-2 cups heavy cream (or for vegan, pea milk)

Red pepper flakes and shredded parmesan cheese for topping

 

Heat Olive oil and butter in pan. Throw onions and garlic in, then celery, then add chicken stock, spices. Bring to a boil. Use immersion blender or regular blender to blend until smooth and then add cream. Top with your favorite toppings.

Charity Godwin
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Healthified Chicken Divine

Healthified Chicken Divine

Chicken Divine Recipe

Olive oil
1 lb chicken, diced 🍗
Broccoli 🥦 fresh cut into florets
1 lemon, juiced 🍋
2 cans or boxes organic crm of chicken soup
2 mashed avocados (this is instead of Mayo in the traditional recipe)
2 cups milk
Onion 🧅
2 cloves garlic
Celery
Salt 🧂
Pepper

Fry chicken in olive oil. Spray bottom of 9x13 casserole pan with cooking spray then add cooked chicken to the top of the broccoli. then layer fresh cut broccoli or frozen. Mix cream of chicken, avocados, milk, and lemon juice in bowl. Pour mixture on top of chicken and broccoli then bake on 350 degrees for 30 mins.

🎉Bonus I made this casserole 2 days ago and popped it in the fridge before cooking it. I cooked it on 350 for 45 mins! That way I could have a quick and easy 1 Pan dinner already prepped for a busy night.

🛒❤️Order your organic produce and groceries online b4 Wed at 12pm for delivery or pick up this Friday at AmarilloEatsOrganic.com
Charity Godwin
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Golden Turmeric Beet & Carrot Soup

Golden Turmeric Beet & Carrot Soup

Ingredients:

2 Tbsp avocado oil

4-5 golden beets

4 ribs celery

2 carrots 

1 shallot or onion

1 (32 oz) chicken stock

3 cloves garlic

1 cup Greek yogurt or Spero original cream cheese

green onions, cilantro, and cashews for the top

5 spice

cumin

turmeric

salt

pepper

 

Heat up your olive oil in a stock pot on the stove top. Add onion, celery, golden beets, carrots, & garlic. Add the box of chicken stock and boil until soft. Blend with an immersion blender or regular blender until smooth. Add Greek yogurt. Add spices to taste then top with green onion, cilantro, cheese, and cashews. (This recipe could be easily made into a vegan version)

Charity Godwin
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