Moxie’s Rich {All Healthy} Minestrone Soup

Moxie’s Rich {All Healthy} Minestrone Soup

Whole30 Approved

 

You’ll Need:

  • 1 pound smoked ham, cut into small cubes
  • 1 yellow onion, chopped
  • 8 carrots, peeled and sliced in ¼ inch rounds
  • 2 white sweet potatoes, peeled and cubed in 2cm cubes
  • 1 bunch rainbow chard, ends chopped, and greens sliced in thin ribbons
  • 4 zucchini, cut into quarters, then sliced in ¼ inch slices
  • 1 pound cremini mushrooms, cut in half then sliced
  • 1 head celery, sliced in ½ inch slices
  • Homemade vegetable stock
  • 1 can diced tomatoes
  • 1 can organic green beans
  • Salt and pepper to taste

 

Method:

In a large stock pot, sear the ham until golden, stirring regularly so that it doesn’t burn. Remove and set aside.

Deglaze the pot with stock, then add in the onions, cook for 5 minutes, then add in celery, carrots, and mushrooms. Stir and cook for about 15 minutes. Deglaze the pot with stock as needed. Add in the swiss chard stems, tomatoes, half of the sweet potatoes and green beans. Stir and cook for another 10 minutes. Cover with vegetable stock, bring to a boil, then simmer for 1 hour. Add in the diced ham,  zucchini, and chard leaves, and the other half of the sweet potatoes, cover and simmer for another 40 minutes.

Eat Clean, Eat Healthy, & Eat Well.
Enjoy!

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Moxie’s Chicken Avocado & Salsa Fresca Soup

I LOVE Springtime and I LOVE soup!! I have been working on perfecting this Mexican style salsa, avocado, lime soup and I believe I have finally made it! There’s a whole lotta love that goes into this, from the freshly made celery stock to the garnishes at the end. This is becoming one of my all time favorites. It’s bright and clean tasting, with a nice citrus component to balance out the fat from the avocado, it’s a hearty meal but also very light. It’s sure to satisfy any craving and my kiddos love this too.

Moxie’s Chicken Avocado & Salsa Fresca Soup

 

You’ll Need:

  • 6 chicken thighs
  • 2 cans diced tomatoes
  • 2 shallots, chopped
  • 2 jalapenos, cleaned of seeds and diced
  • 4 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1 head celery, cleaned and cut into chunks
  • 5 stalks celery, chopped
  • 1 32 ounce container low sodium chicken stock
  • 2-3 tbsp.
  • 3 cups celery stock
  • 1 bunch fresh cilantro
  • 3 avocados
  • 3 limes
  • 1 tsp. salt
  • 1 tsp. pepper

 

Method:

Celery Stock:

Boil 3-4 cups of water, add in chunks of celery. Boil 20 minutes. Strain and set liquid aside.

Season chicken with salt and pepper. Drizzle a tablespoon of olive oil in a hot stock pot, add in chicken and brown on both sides, about 4-5 minutes per side. Remove from heat, set aside.

Turn heat down to medium and add in shallot, saute, stirring frequently. Add in half of the white wine as needed to deglaze the pan. Continue to saute for about 10 minutes. Add jalapeno and continue to cook for 6-8 minutes, add in chopped celery, cook 4 minutes, add the remaining white wine, deglaze. Add in garlic and cook for about 3 minutes. Slowly add in broth deglazing the pan one final time, then add in remaining broth and the 3 cups of celery stock. Place chicken back in whole, bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Add in tomatoes, stir, cover and simmer for another 30 minutes.

Remove chicken, let stand until cool enough to handle. Break down the chicken, remove the bones, skin, and any fat. Chop up the meat and add back into the soup.

To serve:

  • loosely chop cilantro
  • Cut avocados into chunks
  • Slice limes in quarters

Dish up a 6 bowls, add ½ chopped avocado, squeeze half a lime, and sprinkle cilantro sparingly in each dish.

Mix, and enjoy!

http://jessposhepny.com/category/whole-30-life/

 

Bird & the Bottle

Cool atmosphere, nice people, the mood was very warm, and the tables were just far enough apart so one doesn’t feel like they’re dinning with the tables next to them. We sat in the room where we had a view of the open kitchen. It’s always fun for us as a chef and general food lover {my husband being the chef, I’m the home-cook} to see the action.

The menu is unique and creative. It is a bit pricey, but that’s nothing too unusual with a Stark restaurant. The quality is there so we don’t mind paying more for good food. I started with my usual cocktail: Maker’s Mark Manhattan up with two shakes of bitters {$10}. It was a tad on the sweeter side and had two large cherries in the glass, that seemed to be made in house, they were plump and added a nice dimension to the drink. We ordered the warm sesame biscuits with pimento cheese and pickled jalapenos {$6}. I was a bit skeptical but took the leap and WOW, it was tasty. The acid on the pickled jalapenos really brought all of the flavors together. Fried cheese curds {$8}. What else can I say? It’s fried cheese curd. Yum. The pimento cheese spread goes well on these too!

http://jessposhepny.com/category/restaurant-reveiws/

Next was the clam & kielbasa chowder {$11}. This is another dish that makes you think, “hmm… should I?” but yes, you should, it was wonderful. The flavors were rich, spicy, fresh, and worked very well together. There were two unopened clams in the bowl, which definitely happens, hopefully next time the chef will catch that- it’s not the end of the world but when paying those prices, all of the food going out should be edible. All in all, this dish was superb, I will be ordering this one again!

http://jessposhepny.com/category/restaurant-reveiws/

Lastly, we shared the B&B mini burgers {$8}. These are not to be mistaken for black and blue burgers {clearly it’s for Bird & Bottle}, they have American cheese and grilled onions on them. For a mini, the bun was packed with meat; juicy, full of flavor, and cooked perfectly.

http://jessposhepny.com/category/restaurant-reveiws/

The general feel of Bird & Bottle is warm, cozy, and the service is great {of course, if there’s one thing the Stark’s know, its how to train there staff}. The cocktail list was well thought out, a lot of 1920’s style drinks, the wine list mostly local, and the beer list was good but not a lot of variety. The one thing that I hope they will fix is the ventilation in the kitchen. The place smelled amazing but after we left my eyes were burning from the smoke and my hair, sweater, and leather purse reeked of smoke, not a huge deal if you have nowhere else to go after…. I defiantly smelled like I had been smoking meats all day at work. Other than that, the place is top notch and a good addition to downtown Santa Rosa.

http://birdandthebottle.com/splash/

Moxie’s Chicken and Vegetable Soup with St. Florian’s 48/96

St. Florian’s Brewery has been a longtime favorite of mine since they opened just a few years ago. They are an awesome family and are striving to help firefighters and those in need. They’re constantly donating to local charities and they just care. I like to recommend local businesses but also those who support the community. St. Florian’s makes great craft beer and deserve a try if you have not been there yet!

Moxie’s Chicken and Vegetable Soup

with St. Florian’s 48/96

 

You’ll Need:

4 medium sized chicken breast, cleaned of fat, and cut into thirds

4-5 carrots, peeled and chopped in rounds

7 stalks of celery, sliced thick

2 turnips, peeled and chopped into 2cm cubes

10-15 cremini mushrooms cut in halves then sliced

½ red onion, chopped

6 zucchini, cut in half then sliced thick

2 quarts vegetable stock {homemade if possible}

Olive oil for cooking

2 cups St. Florian’s sessionable 48/96 ale

 

Method:

In a medium sized stock pot, over high heat, lightly coat with olive oil, and add in the chicken. Sear on each side about 2 minutes, just to to caramelize for flavor and to seal in the juices. Add the St. Florian’s 48/96 to the pot along with the onion, carrots, celery, mushrooms, and turnips. Cover and let simmer for about 20 minutes. Remove the chicken and set aside while deglazing the pan with broth as needed. Place the chicken back in the pot and add in enough broth to cover the ingredients. Bring to a boil, add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini {so that some is bright green and slightly al dente when served}, stir and continue to let cook until all of the chicken is shredded.

Serves 8, or makes enough to freeze for lunches and dinner for the week.

Cheers!

StFlorians Beer

Amy’s Drive Thru- Sonoma County Fast Food

Amy’s Drive Thru is the world’s first ever fast food vegetarian, vegan, and no GMO restaurant. Amy’s opened Wednesday, July 22, 2015 at 10am. They will be open everyday for service from 10am until 10pm in Rohnert Park, near the entrance of the Graton Casino. This is a seriously healthy alternative to the fast food restaurants available now.

You may know Amy’s kitchen as the premier purveyor of frozen foods that are available nationally in stores. Amy kitchen has been producing fine frozen foods for the busy families who want to eat more healthy. NOW, instead of stopping at a fast food burger joint, or picking up some greasy tacos, families can swing into a,us drive through and pick from fresh made salads, 5 different pizzas,  fresh burritos, or turkey burgers, and more. Almost everything is organic {95%}.

The prices are right too, and approachable for nearly every income:
The burgers range from $2.69-$4.29
Burritos are $4.69
Mac n’ Cheese are $4.69
Pizzas are $5.89-$6.50

Amy’s staff produces everything from scratch and really believe in the locally grown and farmed rule {some refer to as the 100 mile radius rule}; they support local farms, growers, and purveyors for most, if not all of their foods. Sour cream for the burritos and chili come from the Clover Stornetta Farms, the pickles are brined at the local Sonoma Brinery and fair trade coffee is served. Amy’s is strictly non GMO, period. They make all of their tortillas, buns, pizza sauce, veggie burgers, pasta, and tofu from SCRATCH! That’s way cool! That is the kind of fast food I want to feed to my own kids!

http://jessposhepny.com/category/restaurant-reveiws/

http://jessposhepny.com/category/restaurant-reveiws/

Amy’s concept is hopefully going to change Sonoma County for the better, changing the way people think about the food they put in their bodies, and hopefully go beyond our county.

Not only is the food healthy, but they recycle everything too. There is a living roof and solar panels to help conserve energy, a water tower for reclaimed water to feed the living roof, take out boxes are printed with non GMO inks, and environmentally friendly tableware is used and recycled correctly. They’re certainly doing their part.

http://jessposhepny.com/category/restaurant-reveiws/
This concept is a great example for our community and visitors alike; it really presses the point to feed yourself and your family well and healthy {when in a rush} and treat the environment with respect. Be mindful of what you need and don’t need, and try to do your part to support local business to keep the economy thriving and do your part to use all of the pieces of the land-no waste. I am excited to see them be successful with the drive thru and dine in restaurant here.
http://jessposhepny.com/category/restaurant-reveiws/

Eclipse Stout Chicken & Mushroom Soup

Eclipse Stout Chicken & Mushroom Soup

You’ll Need:

  • 1 22 ounce bottle of Eclipse Stout
  • 5 cups of cremini mushrooms, sliced
  • 1 ½ red onion, roughly chopped
  • 1 stalk celery, sliced
  • 8 carrots, peeled and sliced thick
  • 2 32 ounce cans of diced tomatoes
  • 4 medium boneless, skinless chicken breast cut into 4 pieces
  • Salt and pepper to taste
  • Olive oil for cooking

Method:

In a stock pot brown the chicken then remove and set aside. Add the onion and saute until soft, deglazing the pan with the stout as needed. Add in the mushrooms and saute until soft, continuing to deglaze the pan with the stout {about half or more of the stout should be used by now}. Stir in the carrots and celery and continue to stir to let the flavors meld together. Deglaze the pan again with the stout and then mix in the tomatoes, add the remainder of the stout, stir then add stock to cover the ingredients. Bring to a boil then turn down heat, add back in the chicken, cover and let simmer for about 45 minutes. Add salt and pepper to taste.

http://jessposhepny.com/category/recipes/

http://jessposhepny.com/category/beer-2/

*This can be Whole30 approved if you remove the stout and deglaze with stock.

 

Quick + Easy Padron Peppers

Eyeing those baskets of freshly harvested Padron peppers at the farmers market but not quite sure what to do with them? They are so full of flavor on their own so the little you do, the better.

Heat up olive oil in a pan, just enough to almost cover them completely and when the oil is at a shimmer {or super effing hot :)} , put the peppers in. Leave in the hot oil for just about 1 minute. Take out of the oil and put on a paper towel to soak up the excess oil, transfer to your serving plate and season with Fleur de sel {a very flavorful sea salt}.

Padron peppers are mildly spicy and the perfect simple side dish for the summer.

Quick + Easy Padron Pepper Poppers: Heat up olive oil in a pan, just enough to almost cover them completely and when the oils is at a rolling boiling, put the peppers in. Leave in the hot oil for just about 1 minute. Take out of the oil and put on a paper towel to soak up the excess oil, transfer to your serving plate and season with Fleur de sel {a very flavorful sea salt}. Cheers, Moxie_Lady #food  #Farmersmarket