I know... I know... yet again a long time since I've posted. However I just tried making a new soup and loved it so much I knew I needed to post! Also with the holidays right around the corner, I know more cupcakes and treats will be coming as well.
One thing I have been working on more and more are freeze ahead paleo meals for the crockpot. I commute an hour and a half each way and it makes it so much easier to dump a freezer bag of items in the slow cooker, set on low for 8 hours, and come home to dinner ready!
Ingredients -
6-8 cups chicken broth
1/2 c. onion diced
1 1/2 c. diced carrots
1 1/2 c. chopped celery
2 tsp. minced garlic
2 inches fresh ginger
2 - 3 stalks of fresh lemongrass
4 star anise pods
black peppercorns
1 lb chicken breasts
1 tbsp Chinese 5 spice (I made my own - recipe below if needed)
1 13.5 can of coconut milk
1 box of pre-spiralized butternut squash or zucchini noodles from Whole Foods
Instructions -
1. Add the first seven ingredients into the crockpot and stir together.
2. Create a spice packet with cheese cloth and twine of the star anise and black peppercorns
3. Rub chicken breasts with Chinese five spice on both sides and place into crockpot
4. Set to low for 8 hours
5. During the last 30 minutes add the coconut milk
6. During the last 15 minutes add the spiralized noodles
7. Top with lime and basil if wanted
I've been into mixing my own spices lately and since I didn't have Chinese 5 spice in my house, I decided to try to make this and love it!
Chinese Five Spice -
6 whole star anise
1 tbsp black peppercorn
1 tsp. ground ginger
1 tbsp whole fennel seeds (or ground)
1 1/2 sticks cinnamon broken in thirds
15 whole cloves
Put all ingredients into a coffee grinder or food processor and pulse until fine. I store mine in a small mason jar
Happy Fall! :-)
