Tag: main dishes

Thai Red Curry Meatballs

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Yay! Back to cooking – and hopefully back to regular recipe-posting.

This move has been rough, and it’s really taken a toll on my desire to cook, eating habits, and creativity in general. I’m hoping this first “real” dinner in the new place is a start in the right direction health and blog-wise.

Gluten-free, paleo, Whole30 if you source your ingredients right

Thai Red Curry Meatballs

1 pound ground chicken
1/2 small red onion
Juice + zest of 2 limes
1/2 inch fresh ginger, peeled
Big pinch chili powder (hot chili – red pepper flakes would do)
2 cloves garlic
Hand full baby carrots
1 Tbsp. coconut aminos or soy sauce
Big pinch ground cumin
Salt & pepper to taste

For the sauce

1 can coconut milk
2 Tbsp. red curry paste
2 Tbsp. nut butter (or a hand full of nuts, a sprinkle of salt + 2 tsp. coconut oil)
Juice of 2 limes
2 cloves garlic

First, make the meatballs by combining all meatball ingredients in a blender or food processor (minus the chicken) and process to a mush. Mix in half to 3/4 with the chicken and form into ping pong to golf ball sized balls. Warning: this mixture will be a bit wet. It’ll firm up in the oven.

Bake at 400f for 20 mins. Flip; bake an additional 15 mins. or until cooked through. Note: Since the mixture is so wet when it goes into the oven, perfect balls aren’t happening, but they’re still damn tasty.

While your balls are a-cookin’, make the sauce by blending all ingredients together and adding to a large pan. Simmer until the meatballs are ready.

When the meatballs come out of the oven, add to the simmering sauce to combine.

Serve with mixed veg of your choice.

Serves 2-3 for dinner with a hearty side of veggies. 

Coconut Curry Chicken

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This chicken is simple to prepare and makes a great little addition to salads, zoodles or a simple broccoli bowl.

gluten-free, paleo, keto


Coconut Curry Chicken

2 large chicken breasts
1 cup coconut milk
1/2 cup sugar free apricot preserves
1/3 cup green curry paste
Juice of 1 lime
2 Tbsp. fish sauce
Zest of 1 lime
Spicy peanuts
Zoodles

Add all ingredients but lime zest, peanuts and zoodles to a Ziplock and marinade 3 hours to 1 day.

Bake the chicken at 400 degrees F for 25 – 30 minutes, or until cooked through.

Serve with the zest of 1 lime and a hand full of chopped cilantro + peanuts over zoodles.

Makes enough chicken for 4 if your breasts are large

Pizza Chicken

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This is a simple yet satisfying weeknight meal – healthier than pizza – and light enough to not bog you down on a warm night.

Gluten-free, primal


Pizza Chicken

1 large chicken breast
1 jar your favorite marinara
1 small spaghetti squash
4 slices bacon
2 cloves garlic
2 shallots
2 Tbsp. capers
1 – 2 Tbsp. red chili flakes
About 1/4 cup chopped fresh herbs – I used a mix of basil, parsley and chives
Fresh mozzarella
Salt & pepper

First, cook your spaghetti squash using your favorite method. I halved mine width-wise, scooped the seeds, plopped on a lipped plate cut-side down, poked with a fork a few times, added a Tablespoon or so of water to the plate, covered with plastic wrap and zapped in the microwave for 20 minutes. However you cook, let cool before handling. When cool, shred with a fork into “noodles”. Set aside.

While the squash is working, chop your bacon, garlic and shallots. Add the bacon to a large pan over medium heat and cook until cooked through but still floppy. Add the shallots and garlic about halfway through and cook until soft. Set aside.

Preheat your oven to 425 F.

When the bacon and aromatics are done, add the capers & red pepper flakes and hit with salt and pepper.

Pound out your chicken breast so it’s one thickness – I sandwiched between two sheets of plastic wrap and went to town with the bowl of my heavy mortar.

In a large oven-safe skillet (cast iron is perfect), layer some marinara, the spaghetti squash “noodles”, the bacon mixture, the chicken, the rest of the marinara and top with thin slices of mozzarella.

Bake at 425 for 25 – 30 minutes or until the chicken is done and the cheese is bubbly. Broil 5 minutes or until the cheese has browned a bit. Top with the fresh herbs.

Serves 2 for dinner

Tuna Chermoula Salad

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This recipe is based off of a tuna chermoula toast I saw in a favorites of the week link roundup recently. I was struck by the simplicity of the flavors and the overall unexpectedness of encountering the humble canned tuna in presumably a party setting.

Chermoula is a really neat condiment. Popular throughout northern Africa, this sauce is made a zillion different ways and used as a meat marinade, accompaniment to fish or seafood, and dressing for vegetables. The version I’m making is seasoned to balance tuna’s meaty-but-dull nature.  I’ve seen versions that include the brininess of olives, sweeter versions including raisins, and versions that just straight up seem like chimichurri to me. If you happen to have preserved lemons on hand, they would make a fantastic swap for the lemon here. I, sadly, have run out.

gluten-free, paleo, Whole30, keto


Tuna Chermoula Salad

Your favorite canned tuna (I used a 6 ounce pouch of water packed tuna)
1/4 cup olive oil
Big hand full cilantro
Juice and zest of 1 big lemon (I had 2 small little sad lemons on hand)
1 clove garlic
1/2 inch ginger
1 tsp. sweet paprika
Big pinch red pepper flakes
1/2 tsp. cumin
Big pinch salt
Few cracks black pepper
1/2 avocado
2 cups roasted broccoli

If your broccoli isn’t already roasted, roast some broccoli florets sprinkled with salt, pepper and your favorite fat in a 400 degree (F) oven for 25 – 30 minutes). Let cool.

On to the chermoula.

Chop the cilantro, and add to a bowl. Add the lemon zest and juice, the garlic and ginger once those have been grated, the olive oil, paprika, cumin and red pepper flakes, and hit with a  big pinch og salt and pepper. Taste. Your sauce should be nice and acidic and there should be a bunch of it. Adjust as necessary for your personal salt and heat preferences.

Add the tuna and stir. Add the broccoli and stir. Chop the avocado and add last, gently stirring to combine.

Taste again and adjust seasoning if necessary.

Serves 2 for lunch

Vegan Not-Yo Cheese Breakfast Bowl

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HaHaHaHa. I crack myself up. Nacho cheese … not. yo. cheese. … I’m way too easily amused.

This past weekend, the DH was out of town and I was craving Taco Bell. Luckily for my stomach, Taco Bell is inordinately hard to get to from the comfort of my couch (srsly, I only know where 1 Taco Bell is in the city, and I was in zero mood to travel 1:15 and deal with whatever weekend train shenanigans NYC wanted to throw at me just for a meal that was bound to make me sick afterward), so I stayed in and scrounged what I had.

Lucky for me, that included cauliflower and cashews.

gluten-free, paleo, vegetarian, vegan, keto


Vegan Not-Yo Cheese Breakfast Bowl

1 cup raw cashews
1 cup water
1/2 – 1 cup almond milk
1/2 onion, diced
2 cloves garlic, chopped
2 Tablespoons fat of choice (I used ghee and coconut oil; you do you)
1/2 teaspoon cumin
1 teaspoon paprika
1.5 – 3 Tablespoons garlic powder
4 – 5 Tablespoons nutritional yeast
2 – 3 Tablespoons ground mustard powder
1/2 teaspoon chili powder
1 Tablespoon apple cider vinegar
Juice 1 – 2 lemons
1 chipotle chile in adobo, chopped
Salt & black pepper

First, put your cashews into a large glass measuring cup with 1 cup of water. Microwave on high or heat in a pan on the stove until boiling. You could also soak the cashews overnight like you’re “supposed” to, but I had zero forethought or capacity for patience, so I went the lazy route. Lazy ftw.

When your cashews are done, blitz in your blender with the almond milk.

A quick note here about consistency: I first tried blitzing in the food processor, but my cheese was starting off way too chunky and I was disturbed. I switched to my Vitamix, blended the shit out of the nuts, and life was much better. If you do not have a high-powered outboard motor of a blender, you may want to run your cheese through a strainer after completed.

Dice and add your onion and garlic to a smallish pan with your fat of choice. Sautee over medium until the onions are translucent.

While you are waiting, grab all your spices and a spoon – you’ll be tasting things and adding ingredients quickly.

When your alliums are translucent, add the cashew mixture, along with the cumin, paprika, half the garlic powder, half the mustard powder, half the nutritional yeast, the chili powder, the apple cider vinegar, half the lemon juice, and 1/4 cup almond milk. Whisk or stir aggressively to combine.

Add a big pinch of salt and some pepper. Stir and taste. Add more salt, pepper, garlic powder, mustard powder, nutritional yeast, lemon juice and almond milk until your desired consistency and taste is achieved.

Some taste notes: Mustard powder, garlic powder, nutritional yeast and acid are what makes the “cheese” taste here. Err on the side of aggressive seasoning.

When you have what you want taste and consistency-wise, drop the cheese in your blender and whiz to make smooth.

To make the pictured breakfast bowl, pour over some roasted cauliflower (I roasted mine in grass fed buffalo ghee with turmeric, which is why it looks weird) and top with a couple fried eggs. Or whatever vegans eat instead of eggs.

Also great over roasted brussels sprouts with taco-seasoned ground beef and scallions.

Dilled Kale Salad

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This summer salad utilizes fresh baby greens and an unusual ingredient in salad – fresh dill. Makes a great dish to bring to a potluck on short notice.

gluten-free, paleo, whole30, vegan, vegetarian, keto


Dilled Kale Salad

Roughly 1/2 a pound baby kale

1/3 c. avocado oil mayo (I use Sir Kensington’s)

1 Tbsp. whole grain mustard (Maille is my favorite)

2 Tbsp. chopped fresh dill

2 big cloves garlic, grated

2 Tbsp. apple cider vinegar

Juice of 1 lemon

Sea salt & black pepper

1/3 c. toasted pine nuts

1/4 c. shaved parmesan (optional)

In a large bowl, combine: mayo, lemon juice, dill, grated garlic, and apple cider vinegar. Hit with salt and pepper – taste. You’re looking for a robust dressing – something bright and acidic (maybe a hair too acidic, it’ll tone down when you add the kale).

Add the kale and toss to coat, taking care to massage the dressing into the leaves so it really soaks in.

Add the pine nuts and cheese if you’re using.

Serves 4 as a nice side; makes a good potluck dish

Low Carb Crack Chicken

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Yeah, yeah, yeah, lots of dishes are called “crack chicken”. Why? Do the other authors, like me, just love hyperbole? Or is it that chicken is usually so ho-hum that any effort to turn it into a highly addictive substance that will invade your dreams and have you fighting the urge to sleep-binge-eat is just so compelling — and so utterly undeniably delicious — that it engenders not only love, but addiction?

I’m going with the latter explanation.

This chicken is just such a chicken. I spent the evening separated from its tantalizing smell due to poor time management, and spent the entire time I was out thinking about it. And couldn’t resist picking at the pan leftovers when I got home.

I’m eating it for two meals today, and I’m super bummed I only made three servings + tossed the rest of those pan drippings.

gluten-free, keto


Low Carb Crack Chicken

3/4 lb. – 1 lb. chicken (I used precut tenders)

1/4 c. mayo (I used Sir Kensington’s avocado oil mayo)

1/4 c. parmesan (I used my favorite flaked parme and shredded by hand – you want small bits so it will mix in with the mayo well)

2 Tbsp. garlic powder

2 Tbsp. onion powder

1 tsp. apple cider vinegar (or lemon juice)

Salt & pepper

Preheat your oven to 375F.

Pat your chicken dry and sprinkle with salt and pepper on both side.

Arrange on a baking sheet in a single layer, making sure the chicken doesn’t touch too much.

In a small bowl, combine all ingredients but the chicken, salt & pepper.

Spread over the chicken, making sure each piece gets a nice liberal coat.

Bake at 375F for 25 – 35 minutes or until the chicken is cooked through and the top is browning.

Serves 3 – 4 if you have self control. Fights may happen. Late night snacking is also a worry.

Probiotic Salmon Salad

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Q: What does one do with kefir when you’re tired of drinking it? 

A: Kefir makes a great salad dressing for delicate early season greens and salmon.

Gluten-free, paleo if you use non-dairy kefir


Probiotic Salmon Salad

3 Tbsp. kefir
Juice of half a lemon
Big pinch sea salt
Few cracks black pepper
1 tsp. honey
2 Tbsp. avocado oil mayo
1 clove garlic, grated
3 Tbsp. chives, chopped
4 c. salad greens
2 Salmon filets
2 Tbsp. fat of choice
4 Tbsp. hemp seeds, divided in half

Thaw your fish if frozen and pat dry. Salt and pepper each side.

Set a large pan over medium-high heat. Add your fat of choice. When the fat comes up to temperature, add the salmon skin-side down. Cook 3 – 4 minutes without touching. Gently flip and cook an additional 3 – 4 minutes or until your desired doneness has been reached. 

While the salmon is working, add the greens to a large bowl.

Whisk together the kefir, lemon juice, honey, mayo, garlic, chives, salt and pepper in a small bowl. Set aside. 

Combine the greens with the dressing. Split between two bowls.

When the salmon is finished, place on top of the salad. Sprinkle half the hemp seeds per dish and enjoy.

Serves 2 as a light dinner. 

Brussels & Kale Caesar

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This is a recreation/improvement on a salad I bought from Dean & Deluca last week. This version is eeeeeerrrrything I wanted that version to be – and then some (so good, in fact, that I got distracted while tasting it and putting my rings back on the wrong hands). The D&D version was good – but not Hannibal Lecter good (lost? explanation coming). Fine to smash at 9pm while waiting for the Ferry, but not what one would unpack ceremoniously from a fine box while going someplace.

I remember the first time I saw Silence Of The Lambs – the movie was great and all, but what *really* struck my little food nerd of a preteen heart was the end scene where Hannibal Lecter unpacks a Dean & Deluca picnic spread with great relish while on a plane. That spread (minus the brains, of course) set some life goals in place immediately (namely to shop there, live in NYC so I can shop there at will, and get one of those picnic packs). I also mailed away for a subscription to their quarterly catalog and kept that subscription going until I went away to college. Never ordered anything, but I drooled and dreamed.

While I’ve achieved two of those goals, I’m sad to say I have not gotten a picnic pack – mostly because while I love Dean & Deluca in theory, in practice most of the freshly made food I’ve gotten from D&D isn’t as amazing as I want it to be – and I’m not spending a Quintilian dollars on plane snacks when I can make my own. Possibly also because preteen me’s love of fancy packaging and tiny food is a tall order to live up to, and those packs always feature a bunch of stuff I’m not excited about – like gummy bears and other candy. Note to self: make my own tin-based travel pack packed with stuff I *do* like.

Gluten-free, paleo


Brussels & Kale Caesar

2 cups roasted Brussels sprouts halves (I roasted mine in some bacon grease on 400 for 25/30 minutes until deeply nutty brown)
3 cups baby kale
1 large clove garlic, smashed in a mortar & pestle
1/4 cup good olive oil
1 big pinch sea salt
Black pepper
1/2 tsp. lime juice (lemon would be more classic, but all I had was a bottle of my favorite Key Lime juice)
3 dashes Worcestershire Sauce
1 tsp. rice vinegar
2 hard boiled eggs, chopped
1 raw egg
1/2 cup raw almonds, chopped
1 anchovy, minced

To make: Roast the Brussels. While roasting, assemble the dressing.

Put two of your eggs in a small pot and cover with a couple inches water. When the water is boiling, lower a third egg down in a ladle so it is covered by the water but you still have a hold of it. Boil 1 minute and remove, immediately running under cold water or dunking into an ice bath. Let your other eggs go until you whisk the dressing, cover the pot and kill the heat, let sit until you’re done with the rest of the salad.

Crush the garlic in a mortar and pestle; add to a large bowl. Mince the anchovy and add. Add the coddled egg, Worcestershire, citrus juice, salt, a bunch of pepper, olive oil, and vinegar. Whisk to combine.

Chop the almonds and set aside.

When the Brussels are finished browning and have cooled until mostly not hot, add to the bowl with the dressing. Add the kale and almonds; massage to combine thoroughly.

Peel the 2 hard boiled eggs and chop. Fold in gently.

Serves 2 – 3 as a nice lunch or dinner side

Paleo Thai Spaghetti & Meatballs

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This paleo version of spaghetti and meatballs brings the classic flavors of Thailand to your plate in a relatively quick to throw together dinner that’s both hearty and tasty.

gluten-free, paleo


Paleo Thai Spaghetti & Meatballs

For the spaghetti

1 spaghetti squash

For the meatballs

1 lb. ground chicken
1/2 bunch chopped scallions
1/2 inch grated ginger
2 clove grated garlic
1/2 grated shallot
2 Tbsp. sesame seeds
1 tsp. baking soda dissolved in 1 Tbsp. warm water
1 Tbsp. fish sauce
1 Tbsp. coconut aminos

For the sauce

2 Tbsp. sunflower seed butter
2 Tbsp. sesame oil
1 Tbsp. lime juice
2 Tbsp. fish sauce
2 Tbsp. coconut aminos
1/2 inch grated ginger
1 clove grated garlic
1/2 grated shallot
1 Tbsp. sesame seeds

First, halve your spaghetti squash (lengthwise for shorter noodles; widthwise for longer), scoop out the seeds and stringy guts, poke a couple holes per side, add cut-side down to a dish with a little water standing in it and cover tightly with saran wrap. Microwave on high 30 minutes or until tender. Uncover (carefully!) and let cool. Shred with a fork when cooled to make the noodles.

While the spaghetti is going, make the meatballs.

Combine all meatball ingredients in a large bowl and knead to combine.

Heat a Tablespoon or two of your favorite fat (I used coconut oil) over medium-high heat in a large pan.

Take the meatball meat, form into one-inch meatballs (as well as you can – my mix was a little wet and sticky so my meatballs were more like formed splats than round balls but were still tasty), and saute until browned and cooked through.

Set aside on a paper towel and cook batches until you are out of meat mixture.

While your last batch is going, make your sauce by whisking all sauce ingredients together in a small bowl.

To serve, toss the spaghetti with the sauce and portion, topping with meatballs.

Serves 2 for dinner with enough meatballs left over for lunch