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Creamy Cheese Soup

8 ounces cream cheese

4 ounces shredded cheddar

1 cup chicken broth

1 tsp garlic powder

¼ tsp salt or more to taste

¼ tsp black pepper


Combine cream cheese and broth in a pot and heat up to soften the cheese on low heat. This will take about 10 minutes.

After the cream cheese has softened with the broth, use an immersion blender to smooth the soup out. Or you can just pour into the blender and blend for 1 minute.

Add soup back to the pot on low heat. Stir in seasonings and slowly stir in the shredded cheese.

Continue to cook on low while stirring until cheese is melted.

If the soup is too thick for you, you can add more broth.


This soup is great on it’s own or add your own toppings or mix ins! Good ideas are bacon bits, cheese chips or diced chicken!


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Italian Wedding Soup

Makes about 2 servings


Meatballs

1 lb ground beef, ground pork or both

1 egg

1 tsp garlic

1 tsp salt

1 oz crushed parmesan crisps or shredded parmesan

½ tsp black pepper

2 Tbs dried parsley

1 tsp onion powder


Soup

6-8 cups chicken broth

2 eggs

2 Tbs shredded parmesan


Combine all meatball ingredients. Divide meat and roll into 16 meatballs. Set aside.


Whisk 2 eggs and 2 Tbs parmesan.

Heat up broth to a simmering boil.

Drop in meatballs and cook about 8 minutes, or until they are just cooked.

Stir in whisked egg and parmesan mixture, while continuously stirring to make into threaded noodles.

 

If it does not turn to noodles, it’s okay, it still tastes great!

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Chili Stew

Serves 2-4

2 pounds ground beef or chili meat

2 cups beef broth, or 1 cup bone broth jello and 1 cup water

1 Tbs apple cider vinegar or mustard

¼ cup chili powder

1 Tbs salt

½ Tbs black pepper

½ tsp salt free all purpose seasoning

1 tsp hot sauce (optional)

Mix all ingredients into the slow cooker.

Cook on high for 1 hour. Stir at the 1 hour mark.

Continue to cook on high for 2 more hours or cook on low for 4-6 hours.

Serve with sour cream and shredded cheese if desired.

Also, goes well with chicken and cheese muffins.

 

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Egg Drop Soup

2 cups chicken or beef broth

2-3 eggs

1 tsp salt

½ tsp garlic powder

½ tsp vinegar (optional)

½ tsp coconut aminos (optional)

½ tsp ginger (optional)

¼ tsp white pepper (optional)

Heat your broth and seasonings to a rolling boil.

While your broth is heating up whisk eggs in a separate bowl or cup.

Once your broth is boiling, pour whisked eggs in while stirring the soup. Keep stirring so the egg does not cook into large chunks. Turn heat off.

Let cool and enjoy.

You can also add cooked chicken or shrimp if you want more protein.

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Menudo Style Tripe Soup

4 pounds cleaned tripe, cut into large chunks

½ cup white vinegar

1 Tbs salt, or more to taste

1 Tbs chili powder

½ Tbs cumin

½ Tbs oregano

½ Tbs garlic

¼ tsp cayenne (optional)

1-2 bay leaves

Water, as needed

If your tripe is not clean, boil tripe for 30-45 minutes in a large pot and then drain out the water.

Put tripe back into the pot and add in remaining ingredients.

Fill pot with double the amount of water as there is tripe.

Let ingredients come to a boil, then reduce to a simmer. Check the consistency after 2 hours. If it is still chewy and you want it soft, continue cooking.

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Simple Bone Broth

Apple cider vinegar (optional)

Bay leaf (optional)

Any kind of bones will work, even leftover bones from your meals

I prefer a mixture of lamb, beef, and chicken bones

Adding chicken feet (or any kind of animal feet) will help produce a strong thick broth if your bones are not gelatinous

In a crock pot or large stock pot toss in your bones.

Cover with water and add a splash of apple cider vinegar. (about 1-2 Tbs)

Let simmer for 24 hours, or set the crock pot to low.

Strain broth from bones, put the bones back into the pot and cover with water and another splash of apple cider vinegar and a few more feet.

Let lightly simmer for another 24 hours.

Strain broth from bones and store broth in glass jars.

Lasts 1-2 weeks in the fridge or 1 year in the freezer.

If freezing, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.

When serving yourself cooled broth, use about 1 part gelatinous bone broth to 2 parts hot water.

Add lots of salt to taste.

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Dairy Free Gravy

¼ cup drippings from a pan after cooking roast, turkey, chicken, etc

1 cup broth liquid

1 whole egg

1 egg yolk

2 Tbs gelatin

1 Tbs cool water

1/2 tsp garlic

1/2 tsp onion powder

Salt to taste

Let broth and drippings mixture simmer and reduce for about 10 minutes.

Sprinkle the gelatin over the 2 Tbs cool water and let bloom for a few minutes.

Pour the eggs into a blender and begin to blend the eggs.

While the eggs are still blending, pour in about ½ cup of broth as well as the bloomed gelatin.

While continuously whisking the broth on the stove, pour the egg, gelatin and broth mixture back into the pot.

Keep whisking and cook on medium-low heat for about 5 minutes or until it starts to thicken up.

Remove from heat and let cool 5 minutes before serving so it can thicken up a little more.

Enjoy with roast beef, roasted turkey or chicken!

 

This also reheats well, too. Once cooled it will be solid jello. Just scoop into a small pot and reheat on medium-low.

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Lamb Curry

Try this savory recipe for a delicious, guilt-free carnivore diet meal. Choose from many easy recipes to satisfy your cravings, without sacrificing your WOE or lifestyle. Each Cooking Carnivore recipe is made with only 100% animal products (spices, if you choose). Lamb Curry… Carnivore style!

Lamb Curry

Prep Time: 15 Minutes
Cook Temp: Medium/Low
Cook Time: 65 Minutes
Serves: 2

Ingredients:
2 tbs Butter
2 cups Bone Broth
1/2 cup Sour Cream
1 cup Heavy Whipping Cream
2 1/2 cups Lamb Shoulder

Spices:
1 tsp Salt
1 tsp Basil
1 tsp Pepper
1 tsp Tarragon
2 tsp Curry Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Italian Seasoning

Instructions:

Cut the lamb into 1-inch cubes. Season the lamb with 1/2 of the spices. Heat a large skillet on medium and add the butter. Once the skillet is hot, add the lamb. Cook for 5-6 minutes, flipping halfway through. Reduce the heat to low. Add broth, heavy cream, sour cream, and the other 1/2 of spices. Stir and let simmer for 60 minutes. Enjoy!

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Veal Saltimbocca

Try this tantalizing recipe for a delicious, guilt-free carnivore diet meal. Choose from many easy recipes to satisfy your cravings, without sacrificing your WOE or lifestyle. Each Cooking Carnivore recipe is made with only 100% animal products (spices, if you choose). Veal Saltimbocca… Carnivore style!

Veal Saltimbocca

Prep Time: 15 Minutes

Cook Temp: Medium high

Cook Time: 15 Minutes

Serves: 2

Ingredients:

6 slices Veal [small]

2 sticks Butter

 6 slices Prosciutto

    1 cup Bone Broth

Spices:

         1 tsp Salt

6-12 fresh Sage leaves

         1 tsp Pepper

Instructions:

Lightly flatten veal until very thin. Lay out your veal, season with salt and pepper, then lightly lay your prosciutto on top of the veal. Place 1 or 2 sage leaves on top of the prosciutto, then use a toothpick to secure the meat.

Heat skillet on medium-high and add 4 tbs of butter. Add veal to skillet [sage side up] and cook for 2-3 minutes. Flip, then cook for 1 minute on the other side. Safely remove from skillet and set aside. Add the rest of the butter and bone broth to same skillet. Cook for 1-2 minutes, until it starts to thicken. Carefully scoop onto the veal… and enjoy.

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Buffalo Chicken Soup

Buffalo Chicken Soup: chicken, bacon, cheese, cream cheese, butter, ranch seasoning, buffalo sauce, bone broth, and heavy cream. Try this savory soup for a delicious, guilt-free carnivore diet meal. Choose from many easy recipes to satisfy your cravings, without sacrificing your WOE or lifestyle. Each Cooking Carnivore recipe is made with only 100% animal products (spices, if you choose). Buffalo Chicken Soup… Carnivore style!