Hamburger Stew from Mom - a la Crockpot

Simmie Sinow

This recipe and meal brings back some good memories from when I was a kid and my mom was still alive (she died in '93 from cancer).

This is a modified version of her recipe -- mostly I've added some mushrooms (because I love them and mom hated 'em!)

Serves 4

20 oz, Lean Ground Turkey
1 cup chopped, Celery, raw
2 cup uncooked, Diced Yams
1 cup chopped, Yellow Onion
1.50 cup chopped Tri-color Peppers (or
1 8 oz container Sliced Baby Bella Mushrooms
4 oz carton Baby Bella (Crimini) Mushrooms (the tiny ones)
1 cup chopped, Carrots, raw
14 oz can diced tomatoes (I use Fire Roasted)
2 cups Beef Broth
2 cups Water

Notes on ingredients:
(1) On the beef broth/water, you can also use all beef broth or all water
(2) Ground turkey: this amount was chosen because that is how the ground turkey is generally packaged. You can use 1 lb or you could use more than 20 ounces.
(3) You really can use any veggies you want, or add more to this.

Brown ground beef in a medium fry pan. Drain fat.

Place beef, vegetables, tomatoes and water in slow cooker.

Cook on low 8 to 10 hours or on high for 4 to 6 hours.  Test your yams/potatoes before deciding it's done -- the larger the chunks, the longer this will take to finish (hint: cut the potato/yam in cubes).

You can throw in a handful of black olives in your bowl at mealtime, or add some green olives in the last 30 minutes of cooking for your fat.


ENJOY!

Eggs in Hell

Simmie Sinow
Inspired by my mother (about 60 years ago), Mario Batali, and many others who have "fooled around" with this dish!

Serves 3

This is a complete meal template meal all in one pan! Nothing to add!

This is one of the most versatile meal-in-a-pan dishes ever! You can substitute out any of the veggies for different veggies, which makes it really great. You can also use some cajun seasonings, etc.

I overshot on quantities of veggies when I made it a couple of days ago, so I wound up with leftovers, which made for a very quick breakfast bowl!

1 cup diced small hash browns
1 cup diced sweet mini peppers (just put the strips in your blender and let the blender do the chopping!)
1 diced small yellow onion
2 cups diced small mexican zucchini
1 can olives
Any other vegetables you want to include (mushrooms would be great in this)
1 jar + Trader Joe's Puttanesca Sauce or any marinara sauce or salsa if you'd like that flavor spin. I used 1 jar and about 1/3 cup out of a second jar.

Put enough oil of your choice to cover the surface in a large frying pan and heat for a minute or so.

Then dump all the ingredients above except the sauce into the pan and saute on medium until the veggies are softened up a bit (less than 10 minutes).

Put the sauce in with the rest of the ingredients, mix well, cover, and cook until bubbly.

Crack how many ever eggs you want to use on top of the mixture, cover, and cook until the eggs are the way you like it.  Medium heat for 10 minutes gets me yolks that are still a bit loose; if you want eggs the consistency of almost hardboiled, give it about 15 minutes.

Dish it up and eat it!

LEFTOVERS!!!! QUICK AND EASY!
If you're cooking just for yourself, this is a great leftovers meal!  Just put the leftover mixture (without the eggs) in a container in the refrigerator.  The next day, simply spoon out enough for one meal into a pan, heat it until bubbly on the edges, then crack your 2-3 eggs on top, cover, and cook to the consistency you like for your eggs.

Here's my leftovers bowl.....kinda sloppy looking but very yummy!

Borscht

Meg Mill Knee

Oh my! This is one of those dishes that I grew up on, but haven't made in my six Whole30's.  Mostly due to laziness in searching for a good recipe.

That's changed!!! For those that love your beets, this is one we've all got to try!  Thanks to Meg who posted this on the First Timers group on FB!

4 cups homemade compliant chicken stock
1 can compliant organic tomatoes, with juice
1 onion
2 med. carrots, chopped
4 medium beets, chopped
1 large potato, chopped
2 stalks celery, chopped
1 green pepper, chopped
1/4 cup apple cider vinegar
3 cups thinly sliced (or shredded) green cabbage
1 cup fresh green beans, chopped
1/4 cup fresh dill, chopped
Salt and fresh-ground pepper to taste.

Throw all ingredients except for dill and green beans in a pot and bring to a gentle boil.

Reduce heat and simmer for 30 minutes to an hour.

Stir in green beans and dill.

Simmer an additional 5 minutes, then serve with whipped coconut cream, if desired.

Kelp Noodle Bowl

Erin Higuchi Pipal

What a great idea!  Kelp noodle bowl! One bowl/dish meal! Contains all your components -- veggies, protein, and fat!  Thanks to Erin for sharing this on the First Timers and the All The Way groups!

For those wondering if this is really Whole30 approved: YES it is.  Click HERE for the Forum link where it is ok'd.

The above are the Kelp Noodles used in this recipe (Erin got them at a local co-op, but we're pretty sure they can be found at Whole Foods) show as their ingredients: water, kelp, sodium alginate.

This is more of an "eyeball it" type of recipe rather than one with exact measurements -- play around with it when you make it!

Equal parts chicken stock and water
Julienned ginger root
Sliced daikon
Mushrooms
Watercress
Green Onion
Cilantro
Fish Sauce
Coconut Aminos
Salt
Frozen Shrimp
Seaweed gomasio
Toasted sesame oil

Bring chicken stock and water to a boil, simmering along with thinly julienned ginger root and sliced daikon.

Add mushrooms and watercress. While waiting for daikon to soften, cut up green onion and cilantro for garnish.

To the broth, add fish sauce and coconut aminos to taste, with a dash of salt.

When daikon becomes transparent, throw in some frozen shrimp, and simmer until pink.

Place kelp noodles in bowl, straight from the package! Ladle soup over noodles. Once served, garnished with cilantro and green onion, seaweed gomasio and toasted sesame oil.

Crispy Bacon Chili

Modified from recipe on The Chew website


1 lb bacon (chopped)
2 lbs ground beef
2 garlic cloves (chopped)
2 teaspoons ground cumin
1 teaspoon chili powder
1 large red onion (diced)
1 jalapeno (diced; optional)
2 tsp dried oregano
56 ounces canned fire roasted tomatoes
Garnish
Scallions
Diced Red Onions
Hot Sauce

In a large dutch oven or heavy-bottom pot, cook the bacon over medium heat until crispy (about 5-7 minutes). Remove bacon and reserve for garnish.

With the bacon drippings in the pot, add the beef and season generously with salt and pepper. Cook, stirring occasionally, until dark brown and crispy (about 10 minutes). Push the meat to the side and toss in the onions, jalapeno, and garlic.

Sprinkle in the seasonings and stir to coat. Cook for 2 minutes until softened then stir into the meat. Pour in the fire roasted tomatoes and adjust seasoning to taste.

Bring to a boil then reduce to a simmer. Cook, uncovered, for 30 minutes or until mostly thickened.

Serve with your choice of garnish and reserved crispy bacon.

Beef & Butternut Stew - Crockpot

Stacy Cunningham Schott

1 lb. beef cubes for stewing
1 butternut squash, diced
1 med onion, diced
3 cloves garlic, minced
4 carrots, diced
6 oz mushrooms, sliced
6 oz spinach, chopped
1 cup chicken stock
14 oz diced tomatoes
1 Tbsp chili powder
1 tsp paprika
1 tsp dried oregano

Quickly sear stew meat on medium-high heat in the skillet; transfer to crockpot.

Add all remaining ingredients except the spinach and mushrooms.

Stir and cook on low for 6 hours.

Add mushrooms 30 minutes before stew is done.  Add spinach just before serving.


ENJOY!

Crockpot Beef Stroganoff

Balancing Paleo

Yes, completely Whole30 compliant!  Thanks to Balancing Paleo for this gem!

2 lbs. beef stew meat
2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
2 tsp. paprika
1 tsp. thyme
1 tsp. onion powder
8 oz. sliced mushrooms
1/2 onion, sliced
1/3 c. coconut cream (scooped from the top of a refrigerated can of coconut milk)
2 tsp. red wine vinegar

For the details on how to make this, go here for the "scoop!"

Crockpot French Onion Soup

3 large sweet onions, sliced thin
3 Tbsp Ghee or coconut oil
2 cups water
3 cups beef broth/stock
3 cups chicken broth/stock
1/2 Tbsp thyme
Salt and pepper to taste

Preheat your crockpot on high for about 10 minutes to get the bottom hot!

Then add the onions and oil.  Cover the crockpot and cook on high for about 15-20 minutes.

Turn the heat to low, then add the rest of the ingredients, making sure to stir enough to thoroughly combine them.

Cover the crockpot and cook on low for 8 hours.

Serve hot!

Roasted Tomato Soup

Recipe Author: Brittany Simpson

10 plum tomatoes
2 thick slices of yellow onion
4 cloves of garlic
Salt and pepper to taste
1 Tbsp olive oil
1/2 cup chicken broth
1 Tbsp chopped parsley

Preheat oven to 350.

Cut the tomatoes lengthwise and throw them in a pan with peeled garlic cloves and the slices of onion, seasoning it all with salt, pepper, and olive oil. I had the skins of the tomatoes facing up.

Bake for 45 minutes.

Take the skin off the tomatoes and throw them away. It is super easy, they slide right off--just use your tongs to pull them off!

Then put everything (including the liquid in the pan) into a blender with the chicken broth and blend.

You do not need to blend until everything is smooth if you want bits and chunks in it.


After blending, put it in a saucepan with the parsley and simmer for about 10 minutes.

Fresh Tomato Soup

Recipe Author: Simmie Sinow

5 cups fresh tomatoes, diced (you decide whether to peel 'em)
1 Tbsp tomato paste
4 cups low sodium chicken broth
1 carrot, grated
1 onion, minced
1 Tbsp garlic, minced
1 tsp dried basil
1 bay leaf
Pepper to taste


This recipe is for a slow cooker (6-8 hours), but I imagine it can also be done stove-top -- 1 to 1.5 hours, stirring occasionally to break up the diced tomatoes!

Gumbo

Recipe Author: Brittany Simpson

2 bags of fresh okra (15 was in each bag)
1 large green bell pepper
1 large red bell pepper
1 small onion
1/2 stalk of celery
3 cans of chicken broth (Brittany used beef and chicken)
1 can of stewed tomatoes with celery and bell pepper
1 small can of tomato sauce with chiles
1 package of chopped turkey (raw)
cajun spice
oregano
parsley
paprika
salt
2 tsp of minced garlic

Chop everything up and and add it all to your crockpot.

For the amount on the seasonings -- Brittany does not measure them; she added a little at a time (especially with the cajun spice, because she didn't want it too spicy)--add as much as your taste buds tell you is good for what you like!

Cook on low for 6 hours. It is reccommend at least 6 hrs because tasting the veggies after 3 1/2 hours -- they were not soft enough, although the turkey was done.  It's really better if you cook long enough so that they are soft -- they taste so much better that way.

Not an Okra fan? Read on!
For those of you who are not an okra or celery fan, Brittany says "I'm not a big okra fan, but believe me this is good!!"  Everything combined complements each other very well! Also, this was the first time using okra and the reason she doesn't use okra is she had heard that the slimyness in the okra thickens your soup. You will see a difference in the broth!


She is now a believer in using okra in other soups from now on!

Creamy Mushroom Soup

Recipe Author: Simmie Sinow

One of my favorite dishes in the entire world is a good cream of mushroom soup, and this just gets my taste buds all excited!

2 tsp olive or coconut oil
1 large onion, chopped
1 1/2 lbs mixed mushrooms (See Note 1 below)
1 Tbsp thyme
2 Tbsp blanched almond flour
28 oz vegetable broth
1/2 tsp salt, or as taste dictates
1 cup full fat coconut milk

Heat oil in pan over medium heat and add onion, cooking until the onion is translucent.

Add mushrooms and thyme; continue cooking and make sure to keep stirring until the mushrooms are softened.

Sprinkle flour over the mushrooms and cook (making sure to continue to stir) for about 3-5 minutes.  Add broth and salt and bring to a boil.  Reduce heat and simmer (covered) for about 15-20 minutes.

Remove from the heat and let cool for 5 minutes.

Puree soup (see Note 2 below) in batches if needed, then return to the pot and stir in the coconut milk and reheat.

Notes:

1. Pick a good variety of mushrooms when shopping for them: cremini, shiitake, etc.
2. I like chunks of mushrooms in my soup, so I leave about 1/3 of the mushrooms in the pan that I do not puree.

Creamy Squash Soup

Oy! I love my squash and zucchini!

2 tsp olive oil
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
4 squash or zucchini, sliced thin
1 1/2 cups chicken stock
Salt and pepper to taste
1/2 cup Paleo sour cream (directions on making this are HERE)
2 Tbsp chives

Heat oil in a saucepan and add onions, celery, and garlic.  Cook until all are softened and the onions are translucent.

Add the squash, broth, salt/pepper and bring to a boil.  Reduce heat and simmer uncovered for 15 minutes.

Remove from heat and let cool for 5-8 minutes.

Puree soup and transfer to large bowl.

At serving time, whisk in the Paleo sour cream until well blended and sprinkle chives over the top.

Butternut Squash Soup

Recipe Author: Martha Lachmayr-Pomes

1 (2 to 3 pound) butternut squash, peeled and seeded
2 Tbsp extra virgin olive oil
1 medium onion, chopped
6 cups chicken stock (low sodium)
Nutmeg
Salt and freshly ground black pepper

Cut squash into 1-inch chunks.

In large soup pan, heat the olive oil. Add onion and cook until translucent, about 8 minutes.

Add the squash and stock, bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

Use blender or food processor to puree.

Stir and season with nutmeg, salt, and pepper.

Stewy Chicken Vegetable Soup

Recipe Author: Simmie Sinow

4 baked chicken breasts, diced into small chunks
3 cups cabbage, chopped
2 large carrots, chopped
2 yellow onions, chopped
1 15-oz.  can crushed tomatoes
2 cans sliced mushrooms
2 diced (but not really small pieces) bell pepper
1 14-oz. can chicken broth or homemade broth
6-8 ounces water
Salt and pepper to taste



Place the chicken broth, water, crushed tomatoes, and chicken in a pot, bring to boiling.  Reduce heat very slightly and continue cooking for about 10 minutes.

Add the remaining ingredients and simmer until the vegetables are soft.

Enjoy this soup for lunch or dinner or snacks!

Makes 6 hearty servings.

Notes:
I put the raw chicken in the soup pot after the first set of ingredients mentioned above has come to a boiling point.  The cooking at high temperature cooks off any bacteria, but you can also bake the chicken first and add it in with the mixture in the pot during the last 10 minutes of cooking.

This is great to keep on hand for snacks, or for a lunch to quickly heat up (or obviously, for dinner as well!).

Tomato Soup Florentine

Recipe Author: Simmie Sinow

Serves 8

4 cups chicken or vegetable broth
2 cans (28 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup sliced green onions
4 cups frozen chopped spinach
1 cup shredded cabbage
1 cup cauliflower florets
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 bay leaf

In a large soup pot, combine all ingredients and bring to a boil.

Reduce heat, cover, and simmer 30-45 minutes, until vegetables are tender.

Discard bay leaf.

NOTE:
You could also do this in a crockpot.

Super Stewy Chicken Vegetable Soup

Recipe Author: Simmie Sinow

This is a family recipe passed down from my great grandmother to my grandmother, 

to my mother--and finally to me.  Each time I make it, I change something else!!! 

Great Gram used to make it in a soup pot on the stovetop, but mom and I 

always liked making this in a crockpot.

Combine the following in a large crockpot:
28 oz can crushed tomatoes
4 cups chopped (small) cabbage (I got the shredded and diced the heck out of it)
1/2 of a 12 oz pkg broccoli slaw, chopped
4  7-oz cans of mushrooms, liquid included
4 carrots, cut up
1 large sweet onion, diced, then run through your food processor (I have a Ninja)
2 large bell peppers, diced (I use orange)
4 cups vegetable or chicken broth

I use the oregano/basil crushed tomatoes, so taste the broth before adding too many other spices! I use an all-purpose spice like Cavender's Greek Seasoning (which I make at home instead of buying due to added sugar in the store-bought version) or some other italian seasonings.

Cook on high in your crockpot for about 2 hours before adding the chicken -- the carrots need that amount of time to soften up.

Then add:
3 chicken breasts, diced (I do not cook them before putting them in the soup--no need to)

Once the carrots have started to soften, add the chopped/diced chicken and cook on medium or low for another 1 1/2 to 2 hours.

This soup is REALLY thick, so for those of you that enjoy stewy soups, this one's for you!!!

I was going to add diced celery and some eggplant, but well, I ran out of room.  This would be a good vegetable soup without the chicken, for snacks and such as well.

The recipe I've used for a long time calls for 14 oz of broth and 2 cups of water, but with vegetable stock, it's not as strong, so I just used 4 cups of vegetable broth and no water.

For Vegetarians: Just omit the chicken and make sure to use vegetable stock. You can also put some cubed tofu into it for some protein.

This soup freezes really well and this recipe makes a lot.  It makes approximately 16 to 20 1-cup servings.