CHICKEN MISO SOUP with Butternut Squash, Sage & Apple

     Our chicken population was getting out of control. We were going through a bag of chicken feed every week and so it was definitely time to cull the flock. Although these lovely birds of ours aren't great for roasting, they do make great stock. If I remember to pick the meat off early enough, then I have a some nice tender meat to make sandwiches and soups with too.
     When it comes time to make soup, I often ask myself the same question; is there any way I can make chicken soup a little more exciting? Here was yesterdays chicken soup redo with a batch of the sourdough biscuits my family loves so much slathered with salty butter...

CHICKEN MISO SOUP with Butternut Squash, Sage & Apple

2 pounds leftover cooked chicken meat

2 onions, chopped

1 Tbsp extra virgin olive oil or coconut oil

3 cups, peeled and cubed butternut squash

1 cup peeled and diced parsnip

1 1/2 cups apple cider

2 cups mineral rich chicken stock

2 cups peeled and chopped apple

2 Tbsp chopped fresh sage, or 2 tsp dried

1 Tbsp peeled and grated ginger root

2 tsp sea salt, or more to taste

fresh black pepper

1/2 Tbsp white miso per bowl of soup

Method: Heat a large soup pot over medium heat, drizzle with oil, and saute onions until soft. Add the vegetables, apple, chicken, stock and cider. Bring to a boil, then reduce and simmer until squash is tender. Place 1/2 Tbsp miso in each bowl, dilute with some stock, and then fill with soup. Stir and serve.

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SOURDOUGH BISCUITS

2 cups whole wheat flour

1 Tbsp coconut sugar

1/2 tsp sea salt

1 tsp baking soda

1/2 cup butter

2 cups sourdough culture

Method: In a bowl, combine the flour, sugar, salt and baking soda. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Add the sourdough culture, stirring with a fork. Add more flour as necessary to prevent the dough from being to sticky and wet. Turn out onto a floured surface and knead very briefly until the dough is soft and barely sticky. Add more flour as needed. 

Using your hands form the dough into a rectangle about 2 inches thick. Using a large knife cut into 8 biscuits. Place on a baking sheet lined with parchment paper and let rest at room temperature for 2 hours. Bake in a preheated 375*F oven for about 20 minutes or until golden. Serve hot.

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Pumpkins and Tomatoes

My grape tomatoes have been super producing lately and we've had bowls of them ripening on the counter for days.  Faegan has been enjoying watching his Mommy cook.  He pulls up a chair right up to the counter and gets up to watch me as I work.  He has been fascinated with these bowls of tomatoes.  Occasionally popping one in his mouth, but mostly he likes to play with them. Before they start to rot I thought I'd make some tomato sauce with them. 

     While I was in the kitchen I also decided to start getting ready for the Thanksgiving Feast I am preparing on Monday.  I am thinking about making a pumpkin pie so I decided to bake 2 pumpkins in the oven so I don't have to worry about it this weekend.  I froze the extra puree to have on hand for the winter.  I am drying the pumpkin seeds to plant in the spring.

FRESH TOMATO SAUCE

3 cups organic tomatoes, chopped if they are large, otherwise the mini ones can go in whole

2 cloves organic garlic, chopped

handful of fresh organic basil, shredded

sea salt and pepper

1 Tbsp olive oil

Method:  Heat the oil in a saucepan over medium heat.  Add the garlic and heat for 1 minute. Add the tomatoes and basil, sea salt and pepper.  Simmer until sauce is thickened, about 30 mins.

PUMPKIN PUREE 

                        

2 small organic pumpkins

Method:  Preheat oven to 350*.  Cut the pumpkins in half, scoop out the seeds and place face down in a roasting pan or cast iron skillets.  Bake for about 45-60 mins until the pumpkins are nice and soft.  Let cool slightly and then scoop out the flesh.  Puree in a food processor.  Use in baking or freeze.