Saturday, February 23, 2008

Soup and Cookies

We're getting towards the end of soup season in Indiana. (not really, but it's gotta warm up eventually right?) so I decided today to make soup. Creamy Chicken and wild rice soup. mmm.

Here's my recipe, which is a bunch of others combined:

  • 1 chicken (3lbs.) whole
  • 2 cartons less sodium chicken broth
  • fresh parsley
  • carrots
  • celery
  • 1 leek
  • 3 cups milk (we use lactaid)
  • 3 TBSP. flour
  • 1 TBSP. butter
  • 8 oz. wild rice cooked to pkg. directions
  • 8 oz. wild rice with brown rice mix cooked to pkg. directions
  • Salt and Pepper to taste
Cook chicken in 2 cartons of stock with coarse chopped parsley, until chicken begins falling off the bones. (I just did mine about an hour.) Remove chicken, and add chopped veggies to the pot of stock. Cook until soft. During this time I de-bone and chop up the chicken. When veggies are soft reserve 3 cups of broth, and discard the rest. Set aside veggies, and broth. In the now empty pot melt the butter, and add flour to make a roux. (you'll want to work on low/med. heat) When the flour is browned add the milk. Once you have a creamy mixture, slowly incorporate the reserved stock. Continue cooking on low heat. Carefully add your veggies, chicken, and rice to the creamy chicken broth and heat through. You can add salt and pepper to your tastes.

I also really wanted chocolate chip cookies, but due to this diet, it's a no go. However, ingenuity prevails and I now have 36 cookies.
I used my favorite recipe and just substituted.

  • 1 c. butter flavored crisco (if you don't they will spread out and be really thin)
  • 1 c. white splenda
  • 1 c. brown sugar splenda (or brown sugar twin)
  • 2 eggs
  • 2 tsp. vanilla extract (use the good kind, it's worth it!)
  • 3 c. almond flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • chocolate chips
Combine butter and sugars till creamed. Add eggs and vanilla, till coherent mixture is made. Then add dry ingredients minus chocolate chips. Fold in the chocolate chips, scoop out by tablespoons onto a greased cookie sheet and bake at 350 for 10-12 minutes.

BTW, carb count on these babies is 3.2 grams per cookie as opposed to 18 g in a regular cookie.
So, snacking without guilt! yay!

Hope your weekend is as good as mine!

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