Summer Dublin Coddle

Since my family is trying to eat better & cleaner, there have been some switch up in dishes & recipes. Even though we haven't given up EVERYTHING...we have been working hard to work in some better-for-you stuffs &/or changing up some of the ingredients we use.

With that said, I still had some overstock of mixed greens (find out my leafy greens mix HERE), so I was trying to figure out what to use. After doing the cleaner eating research, I knew it was pretty good to get some turkey in the mix. And since I had some cabbage & kale to use, I decided revisit my Dublin Coddle (recipe HERE)! However, it's pretty heavy & perfect for fall & winter eating. With my previous recipe, there were some things missing that could help lighten it up! Well...I changed that a bit.

Here's what I did:

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SUMMER DUBLIN CODDLE

Ingredients:

~ 1 pkg. turkey Lit'l Smokies
~ 1/4 C turkey bacon bits
~ 1 lb. baby potatoes, quartered
~ 1 small onion, sliced
~ 6 C brewed green tea
~ 2 chicken bouillon cubes
~ 1/8 C chopped parsley
~ 2 medium carrots, sliced
~ 2 red cabbage leaves, torn or chopped
~ 3 green cabbage leaves, torn or chopped
~ 2 curly kale stems (just use the leaves), torn or chopped & massaged in lemon juice & sea salt
~ 2 T marjoram
~ 2 T dried (crushed) rosemary
~ 2 T dried thyme
~ 2 T minced garlic
~ salt & black pepper to taste

Directions:

* Place all prepared ingredients into a large pot on medium-hi heat

* Bring coddle to a boil, then slightly lower burner temp (medium-lo), stir occasionally

* Allow to boil for about 15-30 minutes until potatoes & carrots are tender, stirring occasionally

* Turn burner down to lo to allow to simmer & until the cabbage leaves are tender & kale is slightly wilted

* Serve

Yield: about 4 servings

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When I made this, I could only get a hold of ruby potatoes. I really like a mixture of colors, but it was still really pretty! Imagine if I'd thrown in some Yukon &/or purple potatoes!

Also, if you have other root veggies to throw in, do it! If you have some parsnips or turnips to throw in, cut 'em up & do it. The more, the merrier! And, if you use turnips, throw in the turnip greens, too! Some mustard greens work in this coddle, also.

It's lighter, it's pretty, and it lends to that cleaner eating. My hubby liked it, too!  I'm thinking this one needs to be done again! And it's a lighter version, perfect for Spring or Summer dishes!

Short on time that day? Throw it all in the lazy cooker & let it cook on low for about 6-8 hours.
TA-DA!

ENJOY!

Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

We really enjoy eating Mexican around here. Tacos are a staple favorite. It's one of the few things that we know everyone will eat. Nachos, enchiladas & taco mac are also big hits. I think this is about the only line of things my whole family will eat together. Seriously.

Now, even though some of my family freaks out over soup...cuz they are weird...I will have issues with them trying this new version. But...I am quite happy with it!

So...wanna try to make it, too?

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Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

2 lb boneless/skinless chicken breast, cooked & shredded

1/2 C lime juice

80 oz chicken broth

4 C brewed green tea (yes! Green Tea)

1/4 sweet onion, chopped

2 C finely chopped spinach or kale (or other dark leafy greens)

1 - 10 oz can cilantro lime Ro-Tel

1 can black beans, drained & rinsed

1 small can whole kernel corn - no salt added, drained & rinsed

1/4 bell pepper of each color (red, orange, yellow & green)

Ground black pepper, to taste

3 T ground ginger

1/4 C parsley

3 T ground cinnamon

1/4 C cilantro

3 T smoked paprika

2 T chili powder

2 T garlic powder

2 T green onion

2 T cumin

1 T onion powder

1 bag whole wheat egg noodles

Pour lime juice, chicken broth & green tea into a large pot. Bring to a boil.

Once boiling, turn heat down to mid-hi heat. Put in the shredded chicken (I put the chicken breasts in my lazy cooker in the morning so it would be cooked thru & easy to shred by the time I made the soup) into the broth.

Begin adding the vegetables plus the herbs & seasonings to the soup. Continue to let boil on mid-hi heat.

Then add the noodles. Make sure they are tender.

Begin testing the soup's broth to make sure seasonings are to your liking; adjust as necessary.

Let simmer.

Garnish with shredded cheese & tortilla chips (crushed or strips). Serve.

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I made this version after I made the LEMON HERB RAINBOW CHICKEN NOODLE SOUP WITH GREEN TEA and based it off the same soup. So still the healing properties...and still the beautiful comfort food!

Aye-yi-yi...I think I need another bowl.

Soup's on, y'all!!

ENJOY!

Lemon Herb Rainbow Chicken Noodle Soup with Green Tea

This year was supposed to have been the worst flu season on record! And not just flu, but a lot of other junk along with it. And I got hit with yucks. Mine was strep. Ewwww... 

I had been working so hard to stay well, but it didn't really happen. Instead, I had to fight to regain getting well & healthy again.

So, I have decided to take hold of the the chicken & noodles kick. I made some chicken noodle soup designed to help kick this crud where it counts!

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Lemon Herb Rainbow Chicken Noodle Soup with Green Tea

2 lb boneless/skinless chicken breast, cooked & shredded

1/2 C lemon juice

80 oz chicken broth

4 C brewed green tea (yes! Green Tea)

1 C celery, chopped

1/4 sweet onion, chopped

1 C carrot, shredded

2 C finely chopped spinach or kale (or other dark leafy greens)

** other vegetables, fresh or frozen - (i.e. bell peppers - all colors, chopped; corn kernels; peas, shelled; butternut or any other squash, chopped; etc.) - the more color, the better...this is the "rainbow"

1 T salt (any)

Ground black pepper, to taste

3 T ground ginger

1/4 C parsley

3 T oregano

3 T basil

2 T thyme

2 T garlic powder

2 T cumin

1 bag whole wheat egg noodles

Pour lemon juice, chicken broth & green tea into a large pot. Bring to a boil.

Once boiling, turn heat down to mid-hi heat. Put in the shredded chicken (I put the chicken breasts in my lazy cooker in the morning so it would be cooked thru & easy to shred by the time I made the soup) into the broth.

Begin adding the vegetables plus the herbs & seasonings to the soup. Continue to let boil on mid-hi heat.

Then add the noodles. Make sure they are tender.

Begin testing the soup's broth to make sure seasonings are to your liking; adjust as necessary.

Let simmer.

Serve.

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This soup is PACKED with the good for you stuffs! And, it was pretty good. I toned down the amount of lemon juice...I used about 2 cups of it when I first made it...and it was REALLY strong! Didn't need quite that much. Half a cup was just perfect!

And? It's a beautiful comfort food, too!

So...stay well, my friends.

ENJOY!