These Jalapeno Pickled Eggs are one of my favorite eggs recipe and I always have a jar on hand. Moreover, not only are these Jalapeno Pickled Eggs delicious, but they can be prepped, cooked, and finished in under an hour.
These quick pickled eggs serve as the perfect snack option or can elevate a main course meal like salads, ramen noodle soup, or even jazz up avocado toast with some of those pickled jalapeno slices and jalapeno hard-boiled eggs.
Below, I’ll discuss the ingredients, preparation, and cooking, how to utilize pickled eggs, and how to shop for eggs; one of my favorite low-cost proteins.
The Ingredients in Jalapeno Pickled Eggs
Large Eggs: I use peeled hard boiled eggs. The eggs can be prepped and cooked in 30min from start to finish in an instapot!
Alternatively, you could make jalapeno quail pickled eggs. Just swap the hard-boiled peeled chicken eggs for quail eggs! You won’t be able to find those in any grocery store!
Fresh Jalapeno: The jalapenos add flavor without being overly spicy. Add as many or as few as you desire – more jalapenos means more spicy flavors! IMO the best pickled eggs are spicy!
White Vinegar: I use white distilled vinegar in this recipe. Option to include other vinegars in the vinegar mixture such as apple cider vinegar, champagne vinegar, or even black vinegar.
Water: I use a 3:1 ratio of vinegar to water tp make this pickling liquid.
Salt and/or sugar: Depending on the flavors you enjoy, you can add some salt or sugar, but they are not required. I love to add honey to my Jalapeno Picked Eggs. Some other flavor profiles that would pair well with pickled eggs include garlic, peppercorns, fresh or dried dill, onion, and red pepper.
Optional Ingredients: Mustard seeds, black peppercorns, garlic cloves salt, honey, jalapeno juice, chili flakes, turmeric, and beets. Want to make this recipe even more “green-like” add some blanched green beans!
Egg Colors: Yellow and Pink
For a beautiful golden hue, add 1/8 tsp of turmeric. This also provides earthy turmeric flavors.
For a pink or purple hue, add a chunk of a canned or roasted beet directly into the jar with your eggs. The larger the beet chunk the deeper the color. Alternatively, you could add some beet juice to your spicy pickled eggs.
How to Make Jalapeno Pickled Eggs in four easy steps
1) Cook Hard Cooked Eggs
There are three ways I like to make hard-cooked eggs: boiled, baked, and in a pressure cooker. Follow the links below for more details on how to make hard-cooked eggs.
To help peel your hard-cooked eggs, plunge the hot eggs into an ice bath immediately after cooking. Wait 2 to 3 minutes before handling. Warning: the eggs may be hot!
Crack the eggshell. Rolling can help crack the eggshell, but be careful because this can break or tear the egg, especially if it’s softer cooked.
Plunge the egg into the water bath used to cool the hot eggs. The water will assist in loosening the shell.
Peel from the largest end of the egg. There is often an air pocket on the larger end that make peeling easier.
3) Create the Brine in 2 simple steps
First, combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). Second, if adding honey or sugar you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a boil on the stovetop or microwave. However, heating the brine is not required. I recommend bringing the brine to room temp before adding it to your cooked eggs.
4) Pickle the Eggs
In a 32oz sterile mason jar (or container with a lid) place 10 to 12 hard-cooked eggs. Then add your sliced jalapenos. Lastly, the brine over the hard-cooked eggs. You will likely have some leftover liquid you can use for a small batch of another pickled item (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.
How long do you let picked eggs sit before eating?
TheNational Center for Home Food Preservation suggests storing eggs in the refrigerator at all times. Medium eggs may require 2 to 4 weeks to be well seasoned but the hardest part about this recipe is waiting that long! Use the eggs within 3 to 4 months for the best quality.
Pickled Eggs and How to Use This Egg Recipe
Maybe you haven’t seen many pickled eggs sold in grocery stores or restaurants but, in Pennsylvania for instance, pickled beet eggs are very pretty popular, especially around Easter. You might even find a jar of pickled beet eggs presented in rural PA bars. There are endless ways to add eggs, and picked eggs to other recipes but find some of my favorites below.
My favorite ways to use picked eggs include:
As a salad topper
Addition to charcuterie boards
Served over avocado toast
A snack (season with salt and pepper)
In an egg salad (the picked aspect will bring even more flavor)
Used when making deviled eggs
And one of my favorites, as a Ramen topper
Understanding Egg labels
Egg labeling is complicated. There are many terms used in egg labeling that are somewhat misleading, for instance, cage-free. The term cage-free doesn’t have much meaning behind it.
Below are some meaningful labels to look out for:
Animal Welfare Approved
Certified Humane
Global Animal Partnership Steps 3.4.5 and Step 5+
SDA Organic
More Resources
Curious to dive deeper into the food label guide to choosing eggs? Check out these resources below.
I hope this recipe post provided some valuable information about the world of pickled eggs. Pickling is a culinary adventure I hope you decide to try if you have not already.
Enjoy this article, below are a few others you may enjoy.
This pickled egg recipe is super easy and has a kick! Jalapeno Picked Eggs are the perfect ramen topped, salad addition, or simple and high protein snack!
Combine water and vinegar in a 1:3 ratio (1 cup of water to 3 cups of vinegar). If adding honey or sugar, you may want to dissolve the sugar in the vinegar-water mixture either by bringing the liquid to a simmer on the stovetop or microwave. However, heating the brine is not required and I recommend bringing the brine to room temp before adding it to your cooked eggs.
Pickle the Eggs
In a 32oz mason sterile jar or container with a lid place 10 to 12 hard cook eggs. Then add sliced jalapenos. Lastly, pour in the brine. You will likely have some leftover liquid you can use for a small batch of something pickled (like red onion, more jalapenos, or cucumbers). Store the sealed container in the refrigerator for at least 72hrs.
Inspired By Elotes – Copycat Panera Mexican Street Corn Chowder
The Autumn Equinox officially marks the beginning of flavorful soup season in my house. This Copycat Panera Mexican Street Corn Chowder is the perfect meal to warm up a chilly night. Just grab a thick slice of crusty bread or pair this soup with a salad for the best hearty soup and salad combo. Another idea, sprinkle in some black beans for added fiber and protein to make this a super vegetable soup that please the taste buds. Moreover. not only does this make a delicious cold weather soup, but it is fantastic as a summer corn chowder.
This copycat recipe is a Copycat Panera Mexican Street Corn Soup and its even better than panera’s corn chowder. My variation of this Panera bread soup is healthy, delicious, and easy to make. Not to mention, way less expensive to make it yourself!
So lets make a gluten-free and optionally vegan Panera Mexican Street Corn Soup that can be enjoyed as the leaves turn and the crunchy sounds of autumn emerge.
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Why I Made This Recipe
Versatile: I love making this recipe because it is so versatile. It is a wonderful summer sweet corn chowder but also works as a cozy autumn or winter corn chowder recipe.
I love making soup: I love Panera’s soups, especially Panera corn soup recipes!
For the love of elote: But maybe the most important of all, I love Mexican street corn, also known as elote! This soup is inspired by the flavors of elote.
Do you also love elote?! Check out this recipe Elote (Mexican Street Corn) recipe by Isabel Eats! Isabel is a first generation Mexican American who loves to cook and make authentic Mexican recipes with a twist!
Corn – I refer to grilled or fire-roasted corn but frozen or canned corn works well too. This recipe tastes best with sweet summer corn or sweet corn kernels but is truly delicious as a comfort food year round.
Potatoes – I use Yukon gold but you can also use russet potatoes or red potatoes
Onion – yellow, sweet, or white onions. In a pinch you can use dehydrated onion as well.
Garlic – or garlic powder
Red Bell Pepper – I like to use red peppers but any other colored bell pepper works. I love the pop of red from the red bell peppers.
Poblano Peppers – you could also use jalapenos or both!
Vegetable broth – homemade or store-bought vegetable broth or vegetable stock also works in this recipe
Coconut Milk – not vegan? Heavy cream taste great too!
Seasonings – Cumin, Chili, Pepper
Avocado oil – you could also use avocado oil or butter.
Option: For a super creamy broth option to stir in some neufchatel cheese or cream cheese.
Panera Mexican Street Corn Soup Toppings
Some of my favorite toppings for this recipe include:
Cilantro
Fresh squeezed lime juice
A sprinkle of Tajin or hot sauce
Cotija cheese or sour cream (if vegan omit this topper)
Black beans for a bit more fiber and protein
How To Make This Recipe
Roast corn
Roast corn in the oven at 400 degrees F for 30min. You can do this many ways, below are 2 ways to roast corn on the cob.
Husks intact: Peel back the corn husk and remove the corn silks. Then, tie the husks back with kitchen twine.
Foil Wrap: Wrap each husked ear of corn with foil.
Then, remove the husk or foil and broil in the oven for 2 to 5 minutes until slightly charred.
Allow the corn to cook and remove the kernels from the cob. See this video for guidance if needed.
If using frozen or already cooked corn skip this step.
Sauté vegetables
In a large Dutch oven or soup pot, heat the avocado over medium heat. Add the chopped onion, garlic, red pepper, and poblano pepper. Saute for about 5 minutes or until the vegetables have softened.
Add Seasonings
Stir in the cumin and chili powder. Cook for another minute to toast the spices.
Blend corn
Transfer half the roasted corn kernels to a blender or food processor along with 1 cup of vegetable broth. Blend until smooth for a creamy texture
Combine ingredients
Add the remaining corn kernels, blended corn mixture, diced potatoes, and remaining vegetable broth to the pot.
Simmer and add Cream
Bring the mixture to a simmer and cook for 15 to 20 minutes. Then, pour in the heavy cream and continue to simmer for 5 minutes.
Season and serve
Season the soup with salt and pepper to taste. Adjust the seasonings and spice level to taste.
Ladle the corn soup into bowls. Add toppings to suit your preferences.
Serve this soup in an airtight container for 5 to 7 days in the refrigerator. Enjoy!
FAQs (Ask a Dietitian!)
What does Mexican street corn taste like?
Mexican Street corn tastes sweet, creamy, savory, tangy, refreshing, and at times, spicy!
What does elote mean?
Elote translates to “corn” in English, but specifically the mature ear of corn, the kind of corn on the cob that one would cook and eat. Maiz is the general term for corn, encompassing all stages of corn’s growth.
Why is it called Mexican street corn?
Elote or Mexican Street Corn is a popular and iconic street food in Mexico often sold by street vendors, especially in urban areas and festivals.
Mexican Street Corn consists of grilled or boiled corn on the cob. It is served with various seasonings and toppings.
Typically, these toppings include Mayonnaise or Mexican Crema, lime, cilantro, seasonings like chili powder and cayenne pepper, and cheese like cotija.
1yellow onion, dicedwhite or sweet onion works too
2clovesgarlic, minced
1red pepper, diced
1poblano pepper, diced
1tspcumin
1tspchili powder
4cupsvegetable brothhomemade or store bought
1cancoconut milkor 1 cup heavy cream
1/2tspkosher saltto taste
1/4tsp black pepper
Toppings
minced cilantro, lime juice or zest, cotija cheeseper preference
Instructions
Roast Corn
*Roast corn in the oven at 400 degrees F for 30min. You can do this many ways, below are 2 ways to roast corn on the cob.
Husks intact: Trim the end of the corn husk. Pop it in the oven. The silks will peel back easily after roasting. Foil Wrap: Wrap each husked ear of corn with foil. Pop it in the oven.
Allow the corn to cook and remove the kernels from the cob. See this video for guidance if needed.
*If using frozen or already cooked corn skip this step.
Sauté vegetables
In a large Dutch oven or soup pot, heat the avocado over medium heat. Add the chopped onion, garlic, red pepper, and poblano pepper. Saute for about 5 minutes or until the vegetables have softened.
Toast Spices
Stir in the cumin and chili powder. Cook for another minute to toast the spices.
Blend corn
Transfer half the roasted corn kernels to a blender or food processor along with 1 cup of vegetable broth. Blend until smooth.
Combine ingredients
Add the remaining corn kernels, blended corn mixture, diced potatoes, and remaining vegetable broth to the pot.
Simmer
Bring the mixture to a simmer and cook for 15 to 20 minutes. Then, pour in the coconut milk and continue to simmer for 5 minutes.
Season and serve
Season the soup with salt and pepper to taste. Adjust the seasonings and spice level to taste.
Ladle the corn soup into bowls. Add toppings to suit your preferences. Enjoy!
A Pumpkin Chestnut Soup is wonderful during these cooler months. October especially reminds me of pumpkins and soup! Add the two together to make a pumpkin soup, and I am one happy lady.
Pumpkin and chestnuts are a delicious pairing. This Pumpkin Chestnut Soup is velvety, sweet, and nutty. This soup is everything you’ll want to curl up with this Fall.
Why I Made This Pumpkin Soup Recipe
Around this time of year, I make a lot of soup recipes. They heat me up from the inside out on a cool fall day.
This recipe is healthy, easy, and delicious. Additionally, it is a great way to use chestnuts if you happen to come across some at the store or your local farmers market!
The Star Ingredients
Pumpkin: Pumpkin and chestnuts are the stars of this soup and everyone knows that pumpkins are an excellent flavor for fall. In a pinch, you can swap for butternut squash.
In this recipe, I used pureed pumpkin for ease and convenience. During this time of year, canned pumpkins can be found in many grocery stores. I got my pumpkin puree from Trader Joe’s.
Chestnuts: Chestnuts are the other main ingredient in this soup. Chestnuts are very starchy, even more starchy than potatoes! The nutty yet starchy chestnut contributes velvety goodness to this soup.
Other Soup Ingredients
Onion: Onions are the third essential flavor in this soup. Sweating the vegetables beforehand brings out all the flavors. Onions are an excellent way to add and accentuate flavors to many soups and sauces.
Herbs and Spices: In this Pumpkin Chestnut Soup recipe, I use sage, a bay leaf, and thyme. Other herbs/spices that would work well in this soup include but are not limited to allspice, cayenne, cilantro, cloves, cumin, ginger, nutmeg, and rosemary. Choose any combination that sings to you.
Taste the soup and adjust the flavors before serving. You might add more salt, pepper, or spices as needed.
Vegetable Stock & Avocado Oil: I use vegetable stock in this recipe to keep it plant-based. You can use chicken stock too! Or better yet, chicken bone broth!
In addition, to keep this recipe 100% plant-based, I used avocado oil for sautéing and roasting the vegetables. Other options include coconut oil, butter, or extra virgin olive oil.
Optional Additions: Add a bit of cream or coconut cream for a more creamy pumpkin soup.
How To Make
Add oil and onion to the pan.
Start sweating the onion to release its flavor, then add the pumpkin and chestnuts.
Stir the three ingredients until warmed, then add chicken broth, herbs, and seasonings.
Let the soup cook on low for 30 minutes.
Before adding the soup to a blender, remove the bay leaves. Add the soup to a blender (or use an immersion blender) and blend until smooth.
Add soup back to the pot and cook on low for an additional 15 minutes.
Serving This Soup
Serve this Pumpkin Chestnut Soup warm. I love to serve soups like this with croutons, toasted peeled chestnuts, roasted pumpkin seeds, chopped herbs, fresh cracked black pepper, crusty bread, a salad, or a sandwich. The possibilities are endless! You can even use the leftovers as the base for a pasta sauce!
Sharper Nutrition Fix: Chestnuts
Fun fact, Chestnuts are best refrigerated.
Chestnuts are low in both fat and protein and are primarily composed of carbohydrates. They are an excellent source of fiber providing a whopping 8.1g per 100g. Additionally, they are an excellent source of vitamins and minerals like Vitamin C, Iron, Copper, Manganese, and phosphorus as well as B vitamins.
Chestnuts eaten raw or cooked are delicious. Once cooked, chestnuts have a similar texture to a baked potato and the flavor is delicate, starchy, yet nutty.
When you hear Chestnuts you might think oh “Chestnuts roasting on an open fire!”, is the famous line from “The Christmas Song”, written in 1945 by Robert Wells and Mel Torme, and made famous by Nat King Cole. And yes, roasted chestnuts on an open fire are delicious!
Chestnut Serving Tips
Chestnuts are typically served raw, roasted, or boiled. Below are several other ways to enjoy them!
This Pumpkin Chestnut Soup is warm, nutty, and perfect for the cool weather. Grab your blanket, a good book, and snuggle in while enjoying this Autumn favorite.
The Nutritional Side of a Big Ole’ Bowl of Vegan Vegetable Chili
With Super Bowl Sunday just around the corner, it’s time to discuss an American Favorite; Chili! You can serve Vegan Vegetable Chili in many ways, think chili cheese dogs (plant-based or animal protein based dogs), chili served with nachos, chili with cornbread, or my fave, chili ladled over a big bowl of noodles.
But, do you know what chili has that many other Super Bowl favorites don’t? Loads and Loads of veggies! Typical game-day foods such as Fried Chicken Wings, Pizza, and Potato Chips all lack the nutrient density of a big ole’ bowl of homemade Chili. But hey, who is to say you can’t have some yummy wings on the side with that Chili on Super Bowl Sunday!? Make them both.
Let’s dive into this article and recipe and discuss it’s secret ingredient!
This Recipe Has A Secret!
This Vegetable Chili recipe has a secret ingredient, can you guess it? Here is a clue, it is composed of florets and resembles cheese curds.
The riced cauliflower mimics the texture of ground meat and makes every bite full of vegetables, beans, tomatoes, and toppings.
Is Vegan Vegetable Chili Healthier?
A typical bowl of homemade Chili contains ~260 calories and has high amounts of protein, fiber, and micronutrients. However, healthy eating is the practice of consuming a well-balanced diet throughout the day, week, and month.
As a registered dietitian, all foods fit, but this recipe does have less saturated fats and more fiber than a typical beef-based chili. As a Flexitarian focusing on eating more plants, Vegetable Chili is a great meatless meal.
Ingredients in My Vegan Vegetable Chili
Veggies: Riced Cauliflower, Jalapenos, Bell Peppers and Onions.
The best part of this recipe is the key ingredients, the vegetables. All 4 provide their own story.
Riced cauliflower is the ingredient that will transform your chili into the best Vegetarian Chili Texture you have ever made!
The peppers are also a must. I like my chili with a little heat, my jalapeños diced with the seeds and ribs pack that perfect punch. Bell peppers, whether red, orange, green, or yellow, add a beautiful freckling of color throughout the chili.
Onion is an important element in establishing the flavor. It helps bring all the flavors together.
Let’s not forget the tomatoes! More on those later.
Other Ingredients
Beans: I use white pinto and black beans. I love the contrast between these two popular beans. You have the deep, dark Black Beans contrasting the pop of the White Pinto Beans. In addition, the white pinto beans are much larger, providing novelty in every spoonful.
Tomatoes: Crushed Canned Tomatoes (that you love!) Don’t skimp on this part. The Tomatoes constitute the base of this soup. You’ll want super tasty tomatoes, and trust me, not all tomatoes are equal!
I like Cento and Tuttorosso, to name a couple. If you are making this during the summer, I highly encourage anyone to try their hand at growing their tomatoes. or getting them from a local farm.
Flavors: Chili, Cumin, garlic powder, oregano, thyme, bay leaves, celery seed, paprika, cracked black pepper, honey
The ratio and spice selection in this recipe is all personal preference.
I like using lots of dried herbs in my cooking, hence the dried oregano, thyme, and bay leaves. Ironically, I don’t particularly enjoy loads of chili powder in my chili. The beauty of a recipe like this is you can adjust the ratios to your liking! If you love chili powder, double or even triple it!
Honey: a little goes a long way. I like the bit of sugar to cut into the acid from the tomatoes, just a touch. You can always add more to taste later.
Toppings/Garnish for My Vegan Vegetable Chili
This chili recipe wouldn’t be complete without the toppings. I prefer to add cheddar cheese, jalapeños, Greek yogurt, and onions.
More tried and true toppings include:
Fritos
Lime juice
Tortilla strips
Sour cream
Chives and/or cilantro
Hot sauce
Some other interesting spins that may intrigue your guests include honey, whiskey, hemp hearts, and mango. Let the creativity run free! Perhaps trying a new combination of ingredients will become your new favorite.
How to Make Vegan Vegetable Chili
This recipe couldn’t be easier. Everything is cooked in one pot!
Start with sautéing the onions and peppers.
Then, dump the rest of your ingredients in your pot and put a lid on it.
Next, read a chapter of your book, do a spin class, or go on a walk with your dog! Whatever you do, let it simmer and get those flavors melding.
Last, serve it up! Don’t forget to Garnish.
Sharper Nutrition Fix: Riced Cauliflower
It is the riced cauliflower that elevates this recipe. The texture is perfect and the cauliflower does not overpower the flavor. It is honestly my new favorite chili ingredient addition.
However, whenever I see a social media post with any mention of riced cauliflower, the emotions are either I HATE it or I LOVE it! I am here to tell you why I love riced cauliflower, and it’s not here to replace my beloved rice, pasta, and bread!
Cauliflower is Love
Mark Twain once called cauliflower “A cabbage with a college education”. Cauliflower is a cruciferous vegetable related to broccoli, cabbage, and Brussels sprouts.
Cauliflower is loaded with vitamins C, B-6, and K. An entire head of cauliflower contains approx. 145kcal with 11g protein and 12g of fiber. Like all other vegetables, cauliflower has antioxidant and anti-inflammatory properties.
Cauliflower is an impressively versatile veggie. It can be enjoyed raw with some hummus or roasted, steamed, and pan-fried. Riced cauliflower is just another way one can enjoy this superstar vegetable.
Frozen riced cauliflower is gloriously tossed into a dish. Adding veggies is so easy, quick, and convenient, just how I like it. Looking to bulk up a fried rice or stir fry dish with more vitamins, minerals, and fiber? Add riced cauliflower. Looking for a bit more texture in a Chili? Add Riced Cauliflower.
I’ve even seen recipes where people add riced cauliflower to their breakfast smoothies, like in this Berry-Banana Cauliflower Smoothie. What a great way to sneak in more veggies!
1 tbspmaple syrupor other sweetener of choice - i.e. honey, brown sugar
Toppings
plant-based sour cream or plant-based cheesesee recipe note for further topping suggestions
Instructions
Saute Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the red bell pepper, jalapeno, onion and cook until softened, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Add the chili powder and cumin to the pepper, onion, and garlic and mixture. Continue to saute for 1-2 minutes to toast the spices.
Add the Cauliflower, Beans, and Tomatoes
Add the riced cauliflower, beans, tomatoes, and vegetable broth to the pot and stir.
Add the Remaining Seasonings
Add the oregano, celery seed, thyme, bay leaves, kosher salt, black pepper, and maple syrup to the chili and stir.
Simmer
Cover the pot with a lid and let the chili simmer for 25-60 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Taste and Serve
Remove the bay leaf and taste the chili and adjust the seasoning if needed, adding more salt and pepper as desired.
Once the chili is ready, serve hot with your favorite toppings such as chopped cilantro, sliced green onions, avocado, shredded cheese, or sour cream.
Notes
Be sure to top this Vegan Vegetarian Chili with your favorite toppings like Greek Yogurt or Plant-based sour cream, shredded cheese, fresh cilantro or other herbs, chopped onion, avocado, jalapeno, tortilla chips, or cornbread croutons.
This Coconut Lime Chicken Chowder is a versatile recipe that can be made from scratch or to utilize leftover chicken or turkey! This beautiful chowder is a great choice for potlucks because it can accommodate multiple food restrictions – This recipe is dairy-free, gluten-free, and AIP-compliant.
Are you in need of a filling chowder that is packed with protein? This Coconut Lime Chicken Chowder has you covered. With >30g of protein per serving, this is a cozy way to fuel up after a long hike or run.
The Star Ingredients in this Coconut Lime Chicken Chowder
Chicken: You can make the recipe just how it is, by searing the chicken and cooking it in with the veggies and broth. Another option for this recipe is to add already-cooked chicken or turkey during the last steps of cooking. I love this recipe for re-purposing leftovers!
Coconut Milk: This is the creamy component of this soup is the unsweetened coconut milk. Coconut milk is a home cook’s option to keep this soup decadent and dairy-free.
Lime Juice and Zest: I love the pairing of coconut milk, lime, and sweet potatoes. They complement one another harmoniously. Lime zest adds even more lime flavor to this chowder. The essential oils in the zest shine through, and the lime flavor is amplified.
Other Ingredients
Onion & Celery: A mirepoix minus the bell pepper, but by all means, add some bell pepper if you wish!
Sweet Potato: I love sweet potatoes. But potatoes are another option for this soup. A Yukon gold potato or fingerling potatoes would make great options. As for sweet potatoes, I like Japanese White, Jewel, or Hannah sweet potatoes, but any will work. Also, yams are not off the table either!
Garlic: I have made this soup without garlic before, but garlic adds lots of yummy flavors.
Chicken Broth: Option to use vegetable broth or chicken stock/ bone broth.
Cassava Slurry: This step is purely for thickening up the chowder. However, it’s an optional component of the dish. I like to use cassava to keep this dish gluten-free and AIP-compliant.
How to Make This One-Pot Soup
Chicken
Season the outside of the chicken with salt and pepper. Place the Dutch oven on medium-high heat (adjust and increase the temperature as needed). Add 1 tbsp avocado oil and chicken thighs to the Dutch oven. Sear chicken thighs on one side for 2 to 3 minutes then flip and continue searing for another 2 to 3 minutes. Once both sides of the chicken are browned, set it aside. Note, that we are not completely cooking the chicken during this step.
Soup
In the same Dutch oven, add the remaining avocado oil. Then, add the onion and celery. Sauté vegetables for 5min on medium heat. Add sweet potatoes and garlic. Season the veggies with salt and pepper and continue to sauté for 3-5 minutes.
Re-add the chicken thighs and add broth to the Dutch oven. Turn the heat on low (maybe even use a diffuser if you have a gas stove) and cover the soup pot. Cook for 30-60min or until internal chicken temperature reaches 165 degrees F.
While the chicken is cooking, whisk together the cassava flour in a small bowl with ¼ cup of water, then set aside for later.
Using tongs, remove the chicken and shred it with two forks or a meat shredder.
Re-add the chicken to your soup pot. Then add coconut milk, the juice of 1 lime, and the lime zest, and stir. Slowly add the tapioca slurry, then give your soup another quick stir. Continue to cook on low for 10 to 15min.
After 10 to 15 minutes, turn the heat off and adjust herbs, salt, and pepper to taste (per the taster’s preference).
Garnish
Before serving, squeeze each bowl of soup with a lime wedge and continue to garnish as desired. Other garnish options include cilantro, avocado slices, hot sauce, or coconut yogurt.
Sharper Nutrition Fix: Citrus Zest
Check out this video on How to Zest A Lemon (or another citrus) by Everyday Food.
Did you know, fruit zest is used during cooking in a multitude of ways? Are you planning on using fresh citrus for the juice but not the zest? Zest it anyway and freeze that zest. It is an easy way to give recipes a pop of flavor. Furthermore, freezing the zest in advance makes for easier cooking at a later date.
Freeze in ice cubes filled with water or oil or freeze on a baking sheet and add to a bag or freezer container.
Season the outside of the chicken with salt and pepper. Place the dutch oven on medium-high heat (adjust and increase the temperature as needed).
Add 1 tbsp avocado oil and chicken thighs to the dutch oven. Sear chicken thighs on one side for 2 to 3 minutes then flip and continue searing for another 2 to 3 minutes.
Once both sides of the chicken are browned, set it aside. Note, we are not completely cooking the chicken during this step
Making the Chowder
In the same dutch oven, add the remaining avocado oil. Then, add the onion and celery. Sauté vegetables for 5min on medium heat. Add sweet potatoes and garlic. Season the veggies with salt and pepper and continue to sauté for 3-5 minutes.
Re-add the chicken thighs and add broth to the Dutch oven. Turn the heat on low (maybe even use a diffuse if you have a gas stove) and cover the soup pot. Cook for 30-60min or until internal chicken temperature reaches 165 degrees F.
While the chicken is cooking, whisk together the cassava flour in a small bowl with ¼ cup of water, then set aside for later.
Using tongs, remove the chicken and shred it with two forks or a meat shredder.
Re-add the chicken to your soup pot. Then add coconut milk, the juice of ½ a lime, and the lime zest, and stir. Slowly add the tapioca slurry, then give your soup another quick stir. Continue to cook on low for 10 to 15min.
After 10 to 15min, turn the heat off and adjust herbs, salt, and pepper to taste (per the taster’s preference).
Garnishes
Before serving, squeeze each bowl of soup with a lime wedge and continue to garnish as desired.
Notes
Garnish options include but are not limited to Scallions, chives, herbs, avocado slices, croutons, and quinoa crisps,
Have you seen Blue Oyster Mushrooms at the store or farmers market? Have you felt intimidated by them not knowing how to cook with them or use them in recipes? I’ve been there!
I had my first encounter with Oyster Mushrooms Summer 2021. I first tried Blue Oyster Mushrooms simply sautéed in butter with salt. After that, I was hooked and, I continued to pursue all the culinary variations these beautiful fungi can adapt to.
So, if you are wondering, “What can I do with Oyster Mushrooms”, this article is for you. No longer will you feel intimidated by these fantastic fungi.
Let’s review some information about oyster mushrooms, how to clean oyster mushrooms, how to cook with them, and a Blue Oyster Mushroom Recipe.
What are Blue Oyster Mushrooms?
Did you know that oyster mushrooms coined their name because they grow sideways on trees and resemble clusters of oysters? Oyster Mushrooms are fast-fruiting, easy to grow, and rich in nutrients like Vitamin D.
Blue Oyster Mushrooms (Pleurotus ostreatus columinus) are a type of oyster mushroom popular among commercial mushroom growers. Oyster mushrooms are found in many colors including pink, yellow, blue, and grey.
Oyster Mushrooms are meaty in flavor and make a great substitution for meat in many dishes. They may also be described as briny and make a great addition to seafood dishes. The texture is velvety and dense.
How to Clean Oyster Mushrooms
Oyster Mushrooms don’t need much cleaning and prep once you bring them home from the store or farmers market.
Brush off debris with your fingers and a damp towel
You can quickly rinse the mushrooms under cool running water and pat dry but, do not submerge in water.Mushrooms can become waterlogged and lose some of their flavor if water is not used sparingly.
How to cook with Oyster Mushrooms
Below are 3 categories of mushroom recipes you can try. First, the super simple and easy recipes, then recipes that take a bit more time, and finally, a few more complex recipes that are worth the time and prep involved.
15.5oznavy beans1 can - or other white bean of choice
4oz green chilis1 can
6cupsvegetable broth
1cancoconut milk
1tspdried oregano
1tspcumin
1/4tspblack pepper
1rosemary sprig
3tbspcoconut flour
Instructions
Chowder
Add the avocado oil to a medium-high heat soup pot. Sautee onions and garlic for 3 to 5 minutes.
Then add celery and mushrooms. Continue to cook for 3 to 5 minutes. Add the remaining ingredients except the coconut flour.
Coconut Flour Slurry
While the soup is simmering, add 2 to 3 tbsp of coconut flour and 1/2 cup of soup broth in a small bowl. Add this coconut flour slurry back to the soup to thicken.
Continue to cook the chowder on low heat for 30 minutes. Before serving, carefully remove the sprig of rosemary.
Toppings
Serve with desired toppings. Some of my favorites include, avocado slices, jalapeno slices, chopped fresh herbs like cilantro, parsley, or chives, and Coconut or Greek yogurt.
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