Callaloo Soup and Buffalo Pulled Chicken

Callaloo Soup

Ingredients:

2 tsp olive oil                                    5 cups vegetable stock

1 ½ cups chopped onion                  2 cups diced peeled sweet potatoes

3 cloves garlic, pressed                    5-6 cups chopped callaloo

2 Tbsp grated fresh ginger root        1 cup coconut milk

½ tsp ground allspice                       1-2 cups diced fresh tomato

2 tsp ground turmeric                        1 can black soy beans, rinsed and drained

3-4 tsp ground coriander                  2 Tbsp lime juice

1 tsp dried thyme

Directions:

1. Heat the oil in a large pot over medium heat. Stir in onion, garlic and ginger. Cook and stir until onion has softened and turned translucent (about 5 minutes). Sprinkle in the allspice, turmeric, coriander and thyme, then cook for 1 minute more.

2. Pour in the vegetable stock and sweet potatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.

3. Add the callaloo and simmer 5 minutes.

4. Stir in the coconut milk, tomato, beans and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

Excellent soup that goes surprisingly well with breakfast.  Posting this in case anyone would like to try it.  Very very healthy!  You can add okra if you want, or use kale instead of callaloo.

Here's another recipe:

Buffalo Pulled Chicken

6-8 boneless, skinless chicken breasts

1/3 cup olive oil

3 crushed garlic cloves

12 grinds black pepper

1 tsp smoked paprika

1 tsp chipotle chili powder

Juice of ½ lemon

½ cup Frank's Red Hot Sauce

Whisk all ingredients except chicken breasts together until well mixed. Spray inside of the slow cooker with cooking spray (PAM). Pour in 1/3 of the sauce to cover the bottom lightly. Layer in 3-4 chicken breasts. Pour another third of the sauce over the chicken breasts, then layer in the rest of the breasts and pour the last of the sauce over them. Place the cover and cook on medium for 6-8 hours.

Fish the breasts out of the pot when done and pull the chicken with forks. Place in bowl, and mix in enough of the sauce remaining in the cooker to moisten and flavor the chicken. Eat right away, and store the extra.

This is REALLY yummy.  And dead easy.