Easy Chicken Pumpkin Soup....yummy.*

I seem to add collard greens to everything, even when it is not necessarily appropriate.  This recipe perhaps being one of them - a can of cannellini beans would prob fit better than collards, so I added a can!  However, soups are perfect for collard greens.  Why, because the greens sit and absorb the flavors of the soup.  The best soup to add collard greens is probably chili.  Give it a try - collards are my nutritional savior. 

Makes 10 generous cups

Ingredients:

3-4 boneless skinless chicken thighs (or about two chicken breasts)
4 cups of low sodium chicken broth
1 15oz can pumpkin
1 15oz can cannellini beans
1 large onion chopped
2 celery stalks chopped
4 cups chopped collard greens
1 clove of garlic
1/2 tsp ground pepper
3 tbsp olive oil
3 tbsp salted butter**
Seasoning for chicken: 1 tsp of dried thyme, 1 tsp of rosemary, sea salt and ground pepper to taste - optional

1. In a large pan (5quart saute pan) cook chicken in 1 tbsp of olive oil over medium heat.  Season if desired with Seasoning for Chicken listed above.

2. Remove chicken and set to side.

3. Reduce heat to low. Add additional 1 tbsp of olive oil and 1 tbsp of salted butter.  Add onion, celery, and ground pepper to pan.  Grate garlic into pan.  Cook and stir until onion is transparent.

4. Lightly coat collard greens with additional 2 tbsp of olive oil and add to pan.  Cook for an additional 10 minutes.

5. Melt 2 tbsp of butter and mix into pumpkin. Add to pan, cook and stir for an additional 10 minutes.

6. Add beans. Stir. 

7. Add chicken broth.  Stir.

8. Cut or shred chicken and add to pan. Stir.

9. Cover and let simmer for about an hour.















*You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.

**Turns out I found a butter from pasture cows that is salted, but only has about 40mg of sodium per tbsp.  Other butters appear to have 95-over 100 mg of sodium per tbsp.  So you may prefer to use unsalted and add your own sea salt.

Squash-ghetti sauce?*

What else is a girl to make with left over tomatoes, onion, a frozen box of squash and virtually no spices in the kitchen.  Not to mention my only dinner option was frozen pasta and no sauce in sight.  This could actually be a soup - although, you'd probably want a larger portion.  Either way, I was slightly shocked that this was actually delicious.

Ingredients:
2 tbsp salted butter
2 tbsp olive oil
1/2 cup chopped onion
3 plum tomatoes
1 cup frozen puree squash
1 whole clove garlic
1/4 tsp garlic salt
1/2 tsp fresh ground pepper

Servings 6

1. Over LOW heat melt butter and olive oil in a medium sauce pan.

2. Add chopped onion.

3. Cut garlic clove in half and add to pan.

4. Chop tomatoes and add to pan.

5. Microwave or boil squash to soften.  Once soft add to pan.

6. Add garlic salt and ground pepper.

7. Stir occasionally and let simmer for about 20 minutes.

8. Remove garlic clove.

*You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.

Spaghetti Squash

Everybody's talking about it...spaghetti squash!  I may have been overly excited to try spaghetti squash.  I really enjoy winter squash.  However, winter squash is just a tad high on the potassium and vitamin A....grumble.  Spaghetti squash has the least amount of potassium...so I gave it a whirl.  It was good, but not as sweet as other winter squash.  However, once I accepted this truth, it was indeed a very lovely side dish.  A lot of people substitute wheat spaghetti for squash spaghetti and I must admit eating this squash with a sauce will probably give it an extra kick.  I decided to pretend it was a substitute for potatoes - unsalted butter, garlic, sea salt and black pepper.

Ingredients:
1 spaghetti squash
2 tbsp unsalted butter
2 cloves garlic
olive oil to drizzle
1/4 - 1/2 tsp sea salt
1/2 tsp black pepper

Servings - approx 6, 1 cup servings (although I guess it depends on the size of your squash)

1. Pre-heat oven to 350 degrees F.

2. Chop off top and slice in half (good luck!)

3. Remove seeds with spoon.

4. Place on baking sheet (you probably want a sheet with bit of a side, just in case the squash decides to roll and spill butter.  Butter spill can equal fire.)

5. Place one tbsp of butter and one crushed garlic clove into each half.

6. Drizzle with olive oil and sprinkle with sea salt and ground pepper.

7. Depending on your oven and tolerance to not open the oven to assure there are no fire hazards - bake for approx. 35 - 45 min.

8. Cool, removed crushed garlic cloves.

9. Take fork to remove squash from shell.