I found this little gem in a Paleo feed on Facebook. I am finding that to piece together a nice menu with variety that doesn't lean too heavily on pre-made Gluten Free products. I had some chicken cooked up so this caught my eye. Here is the link for the Egg Drop Soup with Chicken:
http://fastpaleo.com/egg-drop-soup-with-chicken/
"Ingredients
6 cups chicken bone broth/stock
2 cups cooked, shredded chicken
scallions, thinly sliced, green and white parts
1/4 tsp ground ginger
3 eggs, beaten
salt and pepper to taste
coconut aminos and sriracha on the side
Cooking Steps
1. In a pot, stir ginger into bone broth. Place over medium high heat and bring to a rolling boil.
2. Add chicken and heat until mixture returns to a soft boil/simmer.
3. Turn burner off, add scallions and stir the mixture in a clock-wise direction. Keep the mixture moving and slowly drizzle in the beaten eggs. Let eggs set for about one minute (they will start to set upon contact with the broth).
4. Check for seasoning and add salt and pepper as desired. Serve with coconut aminos and sriracha on the side. Makes 3-4 servings
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Then, I saw these egg sheet wraps and thought...cool! Wouldn't these be just awesome something like a a crab salad or a shrimp salad for the stuffing. For that matter, steamed veggies with hot sauce would be a good filler too!
How to make Egg Sheet Wraps
You will need:
2-3 eggs(depending of the size of your frying pan but you want enough eggs to make sure you have enough to cover the pan at least 3 mm in egg)
1/2 tablespoon of cornflour mixed with 1/4 tablespoon of water (this is optional however will ensure the egg sheet is strong enough to be used as a wrap)
Spray oil/a little oil
Method:
Heat a non stick frying pan to a medium heat.
Whisk eggs and cornflower mixture together.
Spray the frying pan with cooking oil or give it a very light even coating of oil.
Pour the mix into the frying pan and gently swish it around to make sure you it evenly covers the whole pan, it is very important to make sure it’s even so you have no weak spots that may tear when wrapping.
Once there is no more runny egg left gently lift the the edge of the egg sheet and carefully flip it over to cook the other side for about a minute.
Fillings:
You could use any number of fillings, it’s just a matter of getting creative, the ones pictured contain homemade apple sauce, sesame seeds, finely chopped spring onion, lettuce, baby spinach, carrot and lean pork strips, they were sooo tasty!
Then fill it and fold it up like you would a normal wrap.
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We'll be trying out this soup this week & I am really excited:
You'll find the recipe here:
http://www.tasteofhome.com/Recipes/Italian-Sausage-Kale-Soup
AND
I also found this nifty page with 20 Offbeat Chili recipes. See:http://www.bhg.com/recipes/soup/chili/offbeat-chili-recipes/#page=1
I think we'll try out a new chili each week until summer! I plan to start with The Roughneck Chili but I'll use red/orange/yellow pepper since green peppers are not friends with my tummy. I think I'll serve it over baked potatoes with a green salad. Doesn't that sound good??
here's the recipe...
http://www.recipe.com/roughneck-chili/?sssdmh=dm17.641758&esrc=nwdr010613
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