I recently committed to eating wheat-free and dairy-free. We've been eating wheat-free at home since Adrian is intolerant to wheat and we eat very little dairy since he doesn't tolerate a lot of dairy either. (Sorry if I'm repeating myself for the 17th time.) I was already preparing myself to make the switch when I was pregnant thinking that there was a good chance that Isaac would have the same intolerance's. Sure enough, he started getting eczema, just like Adrian, while I was eating wheat and dairy. I cut it out and his skin is clear again. The dairy is much harder than the wheat but we're figuring it out. The key is completely changing the way we cook. I can substitute only so much before it completely changes the taste. So, one day while I was trying to decide what to make for dinner (menu planning? what's that?) I starting throwing something together. Jeff called it Orange Root Soup. I called it delicious. See recipe below.
Today, we are sweating in our apartment dreaming of our hopefully-not-as-sweaty house. That we should be moving into next month!! We are super excited to have found a house and we're in the process of all that needs to be done before we can call it ours. I really know what I'm talking about, huh? I think we're waiting for an appraiser now so that's about where we are if you know anything about buying a house. And I don't. I just know that there are walls that want to be painted. And no wood paneling. And no sun streaming in the windows first thing in the morning making our home a million degrees. And a nice, neat little yard to play in. And a deck with plenty of room for a kiddie pool. Haha! I would jump in there right now if I could.
Anyways, while I try to figure out what to make for tonight's supper (we just had this soup last night) so we can maybe go swimming in the lake before it starts to storm again and since my baby is waking up from his little 3-hour afternoon nap, here is that recipe:
Orange Root Soup
1 onion, sliced
2 carrots, sliced
3 celery stalks, sliced
1/2 tsp rosemary, crushed
1/4 tsp thyme
4 c chicken broth
1 medium sweet potato, peeled and cubed
2 c chicken, cooked and cubed or shredded
salt and pepper to taste
Cook onions, carrots, and celery in oil over low heat until onions are caramelized.
Add rosemary and thyme, Cook and stir for one minute.
Stir in chicken broth, chicken, and sweet potatoes. Simmer 10 minutes or until sweet potatoes are soft.
Add salt and pepper to taste.