By Linda on Mar 17, 2011 in Recipes | comments(0)
Linda’s comment: This was one of my favorites last winter….very nice on a cold winter day…
Spinach, Chicken and Wild Rice Soup
3 cups good bottled water water
1 14/oz can organic chicken broth
1 10/oz organic cream of chicken soup (low sodium)
2/3 c. wild rice (rinsed and drained)
½ teaspoon. dried fresh thyme
¼ teaspoon. ground black pepper
3 cups. chopped cooked organic chicken or turkey
2 ccups shredded fresh organic spinach
In slow cooker/crock pot, add the water, chicken broth, soup and uncooked rice, thyme and pepper. Cover and cook on low for 7 – 8 hours or on high 3 – 4 hours. Just before serving add cooked chicken or turkey and fresh spinach. Cook for another ½ hour, serve and enjoy.
By Linda on Aug 30, 2010 in Recipes | comments(0)
Linda’s comments: I have not tried this recipe yet, but it looks yummy and very healthy. Don’t be afraid of finding gluten free. Your recipes can become so tasty that you won’t want to go back to the GMO and processed foods. PLUS, the time it takes to good healthy is well worth that few extra minutes of preparation.
Directions
To reconstitute the shiitakes, pour boiling water over the mushrooms and let sit for 10 minutes. Squeeze excess moisture and then dice. Combine ground chicken, diced mushrooms, ginger, cilantro, soy, organic gluten free flour, and kosher salt in a mixing bowl.
Using a 3-inch circle cookie cutter, punch out approximately 24 x 3-inch rounds from the egg roll wrappers. Place a heaping teaspoon of filling in the middle of each round. Dip your finger into water and lightly wet the edges of the wrapper. Fold each wrapper in half, making sure to push out any excess air and pinch the edges to seal the dumpling.
To make the soup, simmer chicken stock, soy, sesame oil and ginger for 10-12 minutes. Bring the soup to a boil and add dumplings. Reduce heat to medium and simmer 5 minutes, add bok choy and continue to simmer for an additional 2-3 minutes until dumplings are cooked through and the bok choy is tender. Serve in bowls garnish with chopped scallions.
Read more: http://www.kitchendaily.com/recipe/chicken-and-mushroom-dumplings-with-steamed-bok-choy-142810#ixzz0y2dV6m00
By Linda on Nov 10, 2009 in General News | comments(0)
Linda’s Comments: The FDA knew it and sat on it!! All sugars are GMO made unless they are organic. They wonder why are children are sick….Mercury is toxic in all forms…Learn to read labels people…..most juice drinks have high fructose corn syrup as an ingredient.
Quantities of mercury have been found in high fructose corn syrup, the ingredient that has replaced sugar in many of our processed foods. Reports have also come out that the FDA knew about traces of the toxic substance in food, and sat on the information.
(HealthDay News) — Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies. Continued
