Leftover Roast Chicken Soup with Roasted Vegetables

This gem is from Against All Grain. 

Leftover Roast Chicken Soup with Roasted Vegetables

4 garlic cloves, minced
4 carrots, peeled and cubed
2 cup butternut squash, peeled and cubed
2 small sweet potato, peeled and cubed
1 yellow onion, quartered
1/4 cup extra virgin olive oil
8 cups chicken stock, store-bought or homemade
4-6 cups leftover shredded chicken or 1 pound uncooked chicken breasts
1 1/2 teaspoon dried parsley
2 teaspoon sea salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon cracked pepper
2 cup water
4 cups baby spinach

Preheat oven to 425 degrees F.

Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.

Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.

Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender.  Puree the vegetables with the 1 cup of water.

Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

Meyer Lemon Jelly

I found this recipe in an online forum.

Meyer Lemon Jelly

4 cups filtered lemon juice, preferably Meyer lemons, 

7 cups sugar  
2 (3 oz) pouches liquid pectin 

In an 8-qt stainless steel pan, over medium high heat, heat the juice until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly for 1 minute. Remove the pan from the heat. Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving 1/4-inch headspace. Wipe there jar rims and threads and apply screw rings. Process half-pint jars in a boiling water bath for 10 minutes, pint jars for 15 minutes. This is a tangy jelly with an intense taste. Yield: 7 to 8 half-pint jars

Coconut Lemon Meltaway Cookies

I found this recipe at Addicted to Veggies.  

Coconut-Lemon Meltaway Cookies

Makes roughly 22 to 24 Cookies

1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw)

1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)

1/3 c Coconut Flour

2 big pinches of Salt

Mix all of your dry ingredients together - set aside and move onto the next step.

In a small mixing bowl combine the following:

6 Tbsp Agave//or//Grade B Maple Syrup//or//Raw Organic Honey

4 Tbsp Lemon Juice

2 tsp Vanilla 

1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)

Mix together all of the above ingredients...

With your mixer on, slowly stream in the wet ingredients...

1/4 cup AND 1 Tbsp melted Coconut Oil

While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.

The final step is up to you.

You can either - 

Option 1. 

Warm them in either your Dehydrator or Oven (set at it's lowest heat, leaving the door cracked open). 

Warm your Cookies for 1 hour, maybe a bit longer 

Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside 

Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.

Option 2. Place your Cookies to set/chill in the fridge for about an hour.

If you opt not to heat/dry your cookies the texture will be soft and moist.

Old Fashioned Lemon Pudding

Old-Fashioned Lemon Pudding

1 1/2 cup granulated sugar
1/2 cup cornstarch
5 cups milk
6 large egg yolks, lightly beaten
4 tablespoons finely grated lemon zest
Pinch of salt
1 cup fresh lemon juice
1/4 cup butter, softened

Place sugar and cornstarch in a 2-quart saucepan. Whisk to combine. Gradually add milk, whisking until smooth. Add egg yolks, lemon zest and salt. Cook, stirring, over medium-high heat until sauce thickens and coats a spoon.

Remove pan from heat. Stir in lemon juice and butter. Pour through a fine mesh strainer into a large bowl or individual serving dishes. Let cool to room temperature. Cover with plastic wrap. Transfer to refrigerator for 2 hours, or until set. Serve chilled. Yield: 8 -12 servings.