Author: Michael

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Crock Pot Chicken and Sorghum Grain Soup

Chicken and Sorghum Soup

  • Total:4 hrs 45 mins
  • Prep:15 mins
  • Cook:4 hrs 30 mins
  • Yield:4 to 6 servings

This chicken soup offers loads of flavor, color, and texture, and it’s gluten-free. A variety of chopped vegetables go into the soup along with basic seasonings, most of which you probably have on hand. Some chicken base or bouillon gives the soup some extra chicken flavor, but feel free to omit it. Whole grain sorghum makes the soup a hearty, satisfying dish.

Whole grain sorghum is a good substitute for barley or rice in many dishes, and it retains its shape and texture in the slow cooker. You’ll find whole grain sorghum in many markets in the organic food or Bob’s Red Mill section. If you can’t find it locally, check Amazon.com, Jet.com,  or other online retailers.

Sorghum is a major food source for many parts of the world, but in the US it was mainly used as livestock feed and in the production of ethanol. Because it is a gluten-free grain, it is becoming more popular as human food. Sorghum can even be popped like popcorn!

Farro is another grain that holds up well in the crock pot. Go ahead and use farro or barley in the soup if you have it, or make the soup without grain and add 1 cup of cooked brown rice near the end of the cooking time. Chopped kale adds nutrients and color to the dish. Replace the kale with chopped spinach or chard leaves if you’d like. Add your family’s favorite vegetables to this versatile soup. Diced potatoes, rutabaga, and parsnips are excellent choices. Or add about 1 cup of frozen peas or mixed vegetables—thawed under cold running water—about 20 to 30 minutes before the soup is ready.

Ingredients

  • 6 cups low sodium chicken broth or unsalted chicken stock
  • 1 (14.5-ounce) can tomatoes, diced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped kale
  • 3/4 cup whole grain sorghum
  • 1 large clove garlic, minced
  • 1 teaspoon chicken base or bouillon granules, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups diced cooked chicken
  • Kosher salt, to taste

Steps to Make It

  1. In the crockery insert of a 4-quart or larger slow cooker, combine the chicken broth, tomatoes, celery, carrots, onions, kale, sorghum grain, garlic, chicken base (if using), garlic powder, onion powder, and pepper.

  2. Cover the pot and cook on high for 3 to 4 hours, or until the sorghum is tender. Add the diced cooked chicken and salt, to taste.

  3. Cover and cook for about 20 to 30 minutes longer.

  4. Serve soup with crusty French bread or biscuits along with a simple tossed salad.

Tip

  • To prepare the kale, rinse thoroughly to ensure there is no sand clinging to the leaves. Cut out the large center stalk from large leaves and cut the stem off smaller leaves. Chop the leaves.
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Chickpea Salad

Rachael Ray 30 minute meals

Ingredients

  • 2 cans chickpeas (15 ounces each), rinsed and drained
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced or grated, then grinded into a paste with salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rosemary, finely chopped (a few sprigs)
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper

Preparation

Combine the chickpeas with the onions, peppers, celery, garlic, crushed red pepper and rosemary in a medium size bowl. Dress the salad with the red wine vinegar, EVOO, salt and pepper.

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Artichoke and Cheese Stuffed Mushrooms

Image result for artichoke and cheese stuffed mushrooms

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 8 servings

Ingredients

  • 24 large (2 1/2 to 3 inches wide) white mushrooms
  • 1/4 cup extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 2 cans sliced or quartered artichoke hearts
  • 2 cloves minced garlic
  • 1/4 teaspoon freshly grated nutmeg, eyeball it
  • Pinch dried thyme
  • Handful grated Parmesan
  • Handful parsley leaves, finely chopped
  • 1 tub shredded Asiago cheese, 8 ounces
Directions
  1. Preheat oven to 400 degrees F.
  2. Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.