Tag: main dishes

Warm Brussels Caesar

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This dish makes a fantastic warm salad for a night when you *want* the virtue of being able to call at least half of dinner a “salad” but you don’t actually want to *eat* a cold salad. It counts: it has dressing.

Gluten-free, paleo, primal

 

Warm Brussels Caesar
Based on Warm Brussels Caesars with Bacon Ciabatta Croutons from How Sweet Eats

1 lb. brussels sprouts
2 ounces (4 slices) bacon
4 large cloves garlic
3 Tbsp. almond, cashew or coconut milk (I used cashew)
2 Tbsp. parmesan cheese (optional. I used sheep parm)
1 Tbsp. dijon mustard (I used Maille whole grain)
2 tsp. rice wine vinegar
1-1/2 – 2 tsp. anchovy paste (equals to about 4 anchovies)
Juice of 1/2 a lemon
1/3 – 1/2 cup oil (I used walnut)
Big pinch Kosher salt
Few cracks black pepper
Optional but appreciated by bread eaters: Fresh croutons

Chop the bacon and put in a large, heavy skillet over medium heat.

While the bacon is browning, slice the root end off your brussels, halve lengthwise and cut each half into about thirds. Set aside.

When the bacon is browned, remove to a paper towel to drain. Add the brussels to the fat left over in the pan (1 – 2 Tbsp. if more fat; drain some, if less; add some). Sprinkle with salt and pepper.

While the brussels are cooking, prepare your dressing. In the carafe of a blender, bowl of a food processor, or cup of an immersion blender combine the milk, mustard, vinegar, anchovy paste, lemon juice, a big pinch of salt and a few cracks of pepper. Mince the garlic and throw in. Blend, drizzling in the oil as you go until an emulsion forms. Taste. Add the cheese if you’re eating it and buzz again to combine.

Serves 3 for dinner as a side (for something like nice pan-sauteed pork chops), with more dressing left over. If you want to serve this salad as a stand-alone dish, add a couple handfuls of leftover rotisserie chicken and top with a fried egg. As a stand-alone, this amount should serve 2.  

Sous Vide Basil Chicken Fried “Rice”

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This dish was my first crack at using my new gadget – a Sous Vide machine. Actually, it’s more of a wand that you stick into a pot that circulates the water and keeps it a steady temp. If you’re curious, this is the one I have and so far I’m liking it.

This dish is flavorful, light, healthy and the chicken ends up nice and moist (even if you have to pan-fry it a bit like I did) and even lightly flavored from the basil. A wholly successful first crack, if I do say so myself.

Gluten-free, paleo, Whole30

 

Sous Vide Basil Chicken Fried “Rice”

4 chicken thighs (I used bone-in and skin-on)
Fresh basil
1 head cauliflower
2 Tbsp. coconut aminos
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 – 2 Tbsp. sesame oil
1 egg per chicken thigh
Kosher salt & black pepper
Sriracha for serving if desired

First, get the chicken going because this is not a quick dish. Generously salt and pepper each chicken thigh on both sides. Gently place 2 of the thighs into the bottom of a gallon zipper freezer bag with 1 – 2 leaves basil pressed into both sides of each thigh. Repeat in another bag with the other two thighs.

Squeeze out most of the air in the bag, leaving the chicken on the bottom. Set your sous vide up according to manufacturer directions, and submerge the chicken slowly to squeeze the air out of the top of the bag as you go, only sealing once the bag is almost submerged and the air is almost removed. See instructions here, plus a handy video if my directions aren’t clear.

Once your chicken is prepared, set your machine to 165F/74C and let cook an hour and a half (or more. This recipe has great direction on cooking bone-in chicken thighs and what temperature/time configurations give what results). I let my chicken go for exactly an hour and a half at the 165F, and it could have stood another bit of time – I was able to easily finish off in a hot pan, however, so timing is really up to you.

While your chicken is taking its leisurely bath, make the cauli fried rice.

Core and quarter your head of cauliflower, and either grate or break up in a food processor until you have rice-sized granules. If you’re going the food processor method, you may need to do this in 2 – 3 batches.

When all your cauliflower is processed down, heat a large wok or skillet on high and add 1 Tbsp. sesame oil. When the oil is hot, add the rice. Add the onion and garlic powders, a generous pinch salt and a few cracks black pepper. Add the coconut aminos and stir well to combine. Let cook until starting to brown and get crispy on the bottom, around 5 minutes. Stir and repeat the process 2 – 3 times until your “rice” is done with a fair amount of browned bits.

Let sit until your chicken is done.

When your chicken is done, knock the basil off and pat dry. Place skin side down in a medium pan over medium-high heat with the second Tablespoon of sesame oil. Pan sear the skin until crispy. If you’re worried that the meat is underdone, flip and sear the other side too.

When you’re ready to serve, fry an egg per thigh until over medium. Serve the chicken and rice topped with an egg and garnished with extra torn basil. Add sriracha if needed.

Serves 3 – 4. (I got 3 comfortable rice servings out of my medium head of cauliflower; if you need to stretch, do 2 eggs per person)

 

Lemon Chicken Thyme Paleo Risotto

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This dish just about scratches an itch. I thought it was a pretty successful approximation of risotto, given that the cauliflower has zero of the starch of risotto rice. The hubbs wasn’t fooled, but he enjoyed it anyway.

Gluten-free, paleo, possibly Whole30 depending upon your bacon

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Lemon Chicken Thyme Paleo Risotto

Based on Creamy Pumpkin Sage “Risotto” with Bacon by My Living Nutrition

4 slices bacon
2 leeks (white and light green parts only)
4 cloves garlic
Half a head of cauliflower
1/2 cup white wine
1-2 cups stock
1 cup full fat coconut milk
2 tsp. thyme
1/4 cup parmesan (optional)
1 Tbsp. preserved lemon
2 tsp. arrowroot powder + 1 Tbsp. cold water for a slurry (optional)
Salt & pepper
6 boneless, skinless chicken thighs

Place a large pan over medium heat and chop your bacon. Add to the pan and fry until crispy. Remove from the pan, leaving 2 Tbsp. fat.

While the bacon is crisping, wash the leeks and slice into thin coins. Mince the garlic. Get started breaking the cauliflower down into florets so you can rice them in the food processor.

When the pan is free, add the leeks and garlic and sautee, stirring occasionally until the leeks go all soft and start browning at the edges. Finish turning your cauliflower into rice while this is working and gather your liquids. Dice your preserved lemon. Gather your thyme.

When the leeks and garlic are starting to brown, add the cauliflower “rice” (about 4 cups) and the wine. Cook until the wine is almost completely evaporated. Add the 2 tsp. thyme and 1 cup stock. Simmer, stirring occasionally, 8 minutes or until the rice looks almost cooked through. If your mixture gets too dry during this process, add the second cup of stock.

Add the coconut milk, parmesan if using, and preserved lemon and simmer, stirring frequently, 5 minutes or until thickened.

If at this point your risotto isn’t thick enough (or if you didn’t use parmesan), make a slurry out of the arrowroot powder and water and add to the mixture. It should thicken almost instantly. Taste your risotto for seasoning. Add salt/pepper/acid until it is where you want it to be.

While your risotto is bubbling away, chop your chicken into bite-sized pieces and liberally sprinkle with salt and pepper. Sautee over medium-high heat in 2 Tbsp. fat of choice (bacon!) until cooked through.

Serve the chicken over the risotto, sprinkled with the bacon.

Serves 2 for dinner + 1 for lunch

Pumpkin Protein Smoothie

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Contrary to what it looks like to people who know my morning smoothie a day habit, I am not generally a fan of supplements or liquid calories in general.

But, on days when I don’t have time to grab dinner that can be chewed, this smoothie comes to the rescue in style.

As written, this recipe yields 1 smoothie with 461 calories, 40g fat, 54mg sodium, 20g carbohydrates, 15g protein, 133% Vitamin A, 15% Vitamin C, 5% Calcium, and 31% Iron. If you add the optional 2 egg yolks, that adds 108 calories, 10g fat, 420mg cholesterol, 16mg sodium, 1g carbohydrates, 6g protein, 10% Vitamin A, 4% Calcium, and 6% Iron

Gluten-free, paleo, Whole30

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Pumpkin Protein Smoothie

2/3 cup full-fat coconut milk
1 tsp. loose chai tea
3 Tbsp. pumpkin (I’ve used both canned pumpkin puree and frozen butternut squash – both worked well)
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 of an avocado
2 Tbsp. collagen (I used grass fed collagen)
1/2 tsp. maple syrup
2 egg yolks (optional – these do not affect the taste or consistency of the smoothie, only add protein and calories if needed)

Blend and serve.

Serves 1 and is intended to stand as a meal replacement 

Thai Pumpkin Chicken

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This dish is really easy to make, holds for a long time, and is flavorful and warming. And it’s healthy – a win/win/win.

Edit: I made this a week or so ago, and I’m still thinking about it. And I’m kinda upset I don’t have it to eat right now.

Gluten-free, paleo, Whole30

 

Thai Pumpkin Chicken

1 can coconut milk
1 lb. chicken thighs
3 stalks dried lemongrass
3-4 dried kefir leaves
1 kabocha squash or other pumpkin
1/2 large onion
2 Tbsp. green curry paste (check labels!)

Peel the squash, de-seed and cut into 1/2 inch chunks. Add to a crock pot with the rest of the ingredients. Cook on high 4 – 6 hours.

Serves about 4

Sesame & Pear Kale Salad

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This little number is quick to whip up and bursting with healthy flavor.

  
Gluten-free, paleo (check labels), vegetarian

Sesame & Pear Kale Salad

1 bunch kale
1/2 an Asian pear
2 serrano peppers
2 tsp. sesame oil
2 Tbsp. sesame seeds
2 tsp. ketjap manis or coconut aminos or soy sauce
1 tsp. honey
2 Tbsp. rice vinegar

In a large bowl, add the washed and chopped kale, the chopped pear, and the de-seeded and diced chilis.

In a small bowl, whisk everything else together.

Combine, massaging the dressing into the kale with your fingers.

Serves 2 for dinner

Chipotle Pumpkin Soup

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Faced with an unexpected CSA prize – an adorable pumpkin – I set out to find something fitting to do to this noble squash, aside from sitting it on the edge of my counter so I could ogle it daily, luxuriating in the little bit of Fall brought into my daily line of sight.

I researched pumpkin recipes high and low, got frustrated because it seems everything calls for canned pumpkin or butternut squash (because let’s face it: pumpkins are fickle, unpredictable bastards and a crap item to use in baking), or is a soup. I *always* make pumpkin soup.

That’s because pumpkin soup is delicious.

I settled on the flavors from one soup married to the flavors from another, with the cooking method of a third – and lo and behold, this soup was born. It’s hands-off lazy girl cooking at its finest, utilizing the crock pot and nothing else. And it smells divine while burbling away on the countertop all afternoon.

Note: As written, this soup is on the liquidy side. If you like super thick soups, you could probably get away with halving the stock or maybe omitting altogether.

Gluten-free, paleo, vegetarian and vegan if you use vegetable stock, Whole 30

 

Chipotle Pumpkin Soup

1 2 – 3 lb. pumpkin
1 small onion
2 chipotles in adobo
13.5 ounce can full-fat coconut milk
1 c. broth (I used some leftover bone broth stashed in the freezer for just such an occasion)
2 – 3 cloves garlic
2 tsp. ground cumin
2 tsp. dried oregano
Kosher salt
White pepper
The juice of 1 – 2 limes

Peel and chop your pumpkin into chunks. Add to a crock pot. Peel and chop the onion and garlic. Add. Chop the chipotle and add. Add the coconut milk, broth (mine was still frozen), cumin and oregano. Hit with 2 big pinches salt.

Cook 4 hours on high.

When cooked and cooled a bit, blend (be careful – need I remind you that piping hot liquid + a blender is a recipe for disaster if one is not really really careful?). Taste. Add the juice of 1 lime and a couple pinches salt. Taste. Add more lime and/or salt as necessary. I used 2 limes + 6 big pinches salt and a smattering of white pepper.

Serves 2 – 4, depending upon how large your servings are.

Half-Baked Chicken

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Half a chicken. I had no idea this was a “thing” until I received one in my CSA share a couple of weeks ago. I saw it, had no idea what to do with it, and promptly shoved it to the back of the freezer until I ran out of meat – and it was between learning what to do with half a chicken and trying to phrase dinner excitingly enough that two tiny lamb kidneys sounded like a buffet.

I figured it was time to face the half chicken. If you, like me, have zero idea what to do with this bizarre bird configuration – you’re in the right place. Here, I have cobbled together instructions from a couple different sites into something that works well for a simple dinner.

Throw in a few chopped carrots (and those radishes that were hiding in the bottom of my crisper) and I had myself a full meal that was relatively hands-off. Perfect for the amount of effort I had to expend.

Gluten-free, paleo, Whole30

 

Half-Baked Chicken

Half a chicken
Fat of choice
Seasoning mix of choice
Kosher salt & black pepper
Root veggies – I used most of a bunch of carrots + a whole bunch of radishes

Preheat the oven to 400F.

Rinse the chicken and pat dry. Rub your fat of choice all over the chicken + on a large oven-proof skillet (big enough to hold the chicken + veggies). Season liberally with your favorite seasoning mix (I used a vaguely Asian mix I picked up in my butcher’s impulse spice section) and salt & pepper if necessary.

Place the chicken cut side/open cavity down. Bake 15 minutes, or until the skin starts to brown.

While the chicken is working, chop the veggies.

When the chicken is done, pull it, arrange the veggies around it, kick the heat down to 350, and put the chicken back in. Bake until the thigh registers 165 – 180 F, about 20 minutes per pound.

Let sit out of the pan 10 minutes to allow the juices to re-distribute. While the chicken is resting, make sure your veggies are cooked through and seasoned to your liking.

Serves 2 – 3 for dinner

 

 

Paleo Pasta Puttanesc-ish

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Eggplants, man. What to do with a bountiful eggplant season when half your household hates them is quite the yearly conundrum. I’ve made meatballs with them, used them to lend silky body in meat-based Indian dishes, made a dipping sauce out of them, and have found a myriad other ways to tuck them into dishes well enough to hide the texture.

This go ’round, I opted for pasta sauce.

Gluten-free, paleo, whole 30

  

Paleo Pasta Puttanesc-ish
Globe eggplant (about 3-4 cups cubed)
Spaghetti squash
1 small onion
3 cloves garlic
1 lb. ground turkey
2 anchovies
5-6 roma tomatoes (about 2.5 cups chopped)
Dried mushrooms or mushroom powder (I used 2 Tbsp. dried porcini)
2 Tbsp. capers
2 big pinches red pepper flakes
2 Tbsp. + 2 Tbsp. tomato paste
4 Tbsp. + 2 Tbsp. worcestershire sauce
2 tsp. dried basil
2 tsp. dried oregano
Fat of choice
Kosher salt & black pepper
Optional: pecorino or parmesan

Preheat your oven to 375F. Line a rimmed baking sheet with foil and set aside. Halve the spaghetti squash lengthwise, scoop out the seeds, season generously with salt, pepper and a drizzle of oil and place face down on the sheet. Bake 30 minutes.

While the squash is baking, make the sauce by whizzing together the eggplant, tomatoes, anchovies, garlic, mushrooms, capers, onion, red pepper, half the tomato paste, and 4 Tbsp. of the worcestershire sauce. Taste and season with salt and pepper as necessary.

When the sauce is ready to go, brown the turkey in about 2 Tbsp. fat of choice. Season with the remaining 2 Tbsp. tomato paste and worcestershire sauce, generous dashes salt & pepper, and the dried basil and oregano. Cook through and set aside.

When the 30 minutes on the squash is up, move the squash to the outer sides of the baking sheet and dump the sauce in the middle, spreading out so more surface area hits the heat. Bake an additional 15 minutes.

When the 15 minutes is up, check the squash. If a knife pierces the skin easily, it’s done. If not, let cook an additional 10 minutes, stirring the sauce before putting back in the oven. I let mine cook those extra 10 minutes, and then stirred the sauce once again once the squash was removed from the pan – letting just the sauce bake an additional 5 minutes.

Scrape the flesh of the spaghetti squash with a fork to create “noodles”, and toss with the sauce and the turkey. Taste once more and adjust seasoning if needed.

Serves 4

 

 

Braised Chicken Leg with Vegetables

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This homey and comforting dish makes the best of late Summer’s vegetable bounty. It’s delicious, a nice light dinner, and is relatively hands-off, once the chicken is browned.

  

 

Gluten-free

Braised Chicken Leg with Vegetables

2 chicken leg quarters, bone-in and skin-on
Fat Of Choice
1 small onion
4 stalks celery
1 ear corn
1 medium sweet potato
1 large clove garlic
Splash white wine
3 bay leaves
1/2 bunch thyme
1c. bone broth
Kosher salt & black pepper

Preheat your oven to 350 F. Salt and pepper the chicken on both sides. Place a large cast iron or other oven-safe skillet over medium high heat. Add a Tablespoon of your favorite fat and bring to temperature.

When hot, add the chicken. Brown on both sides, making sure to leave alone in the pan 3-5 minutes per side so it can do its thing.

While the chicken is browning, chop the onion and dice the garlic. Set aside.

Chop the celery, take the corn off the cob, and peel and chop the sweet potato. Set aside.

When the chicken is nice and brown, deglaze the pan with a splash of white wine. Add the onion and garlic, and stir for a minute. Add the rest of the veggies and stir. Let cook while you gather your stock and herbs.

Add the stock, herbs, and chicken (nestle the chicken in the veggies so it touches the bottom of the pan).

Braise 40-45 minutes, or until the chicken is cooked through and the veggies are tender.

Serves 2 for dinner, with enough leftover veggies for lunch.