I have a headache. It's one of those dull, viselike aches that tighten and turn into a migraine if I don't take care of it. Sometimes this happens with stress, but mostly it happens when weather is coming. I can always tell if we are going to get weather, because the day before it arrives I'll get one of these headaches. The weather service says we'll get weather tomorrow...I could have told them that. I can feel it.
When I'm not feeling good, chicken soup and biscuits really hit the spot. (For something vegan, make vegetable soup with homemade vegetable broth.) I make chicken soup with homemade stock every time, it's really the only way to do it. It's easy, healthy and thrifty. To make homemade stock, roast some chicken (whole or parts, bone-in) for dinner one night. Save the bones, knuckles, skin and drippings - everything you don't eat. Throw it all in the freezer for when you want to make stock, then take it and throw it all into a crock pot with some onion skins. Add carrots, celery and parsley if available. Cook on low in the crock pot for at least 12 hours. Cool and strain, then store in the fridge. When cold, the stock will gel up, like jello - that's how you know you have a stock with all the good stuff in it.
When ready to make soup, I chop an onion, a few carrots and a couple of celery stalks. I cook them in a couple tablespoons of olive oil over low heat until they start to sweat, then I throw in some salt, thyme and pepper and cook until the onion is translucent. If we are sick, I throw in a couple of cloves of minced garlic too. Sometimes I'll add petite diced tomatoes and a cup of V8 (throw in some basil if you use tomatoes). Then I add 6 - 8 cups of stock and bring just to a boil. I add 1/2 cup of red lentils which help thicken the soup. Sometimes I'll add 1 cup of pasta, that helps thicken the soup too. Simmer about 20 minutes until the lentils fall apart and/or the pasta is tender. I cook chopped chicken thighs separately before throwing them in the soup, but leftover cooked cubed or shredded chicken works well too. That's it - fabulous every time.
Skillet Bread (GF & Vegan)
2 cups all purpose GF flour blend
3 tsp. baking powder
1/2 tsp. salt
1 tsp. xanthan gum
1/4 cup Enjoy Life Soy-Free Margarine
3/4 cup coconut milk
3 tbsp. coconut oil, divided
Heat one 10 inch cast iron skillet over medium-low heat. While the skillet is heating, sift together the flour through the xanthan gum. Cut in the 1/4 cup margarine with a pastry blender until the mixture resembles fine meal. Add the coconut milk and stir until a semi-stiff dough forms. Cut the dry bits into the dough if needed with a fork or the side of a mixing spoon. Your dough should feel good - not sticky and not dry. You should be able to play with it without it sticking to your hands.
Dump the dough onto a piece of wax paper that is as big as your skillet. Knead the dough a couple of times into a ball, then pat flat into a circle about the diameter of your skillet, about 1/2 inch high. Smooth out the raggedy edges.
Melt 1 tbsp. coconut oil in the skillet and swirl to cover the bottom of the skillet. Carefully pick up the wax paper and transfer the dough to the skillet, flipping the dough into the skillet and peeling the wax paper off the top.
Cover the skillet and cook about 10 minutes, or until the top looks dry and the bottom, when lifted carefully with a spatula, looks nice and browned on the bottom. Carefully flip the bread over. Leave it uncovered. Spread the remaining 2 tbsp. coconut oil over the top of the skillet bread.
Cook another several minutes until the bottom is browned. Transfer the skillet bread from the skillet to a cutting board and let cool for several minutes, until warm (not hot). Cut into wedges with a serrated knife and serve warm.