Tag Archives: poultry

Coconut Chicken Chili

22 Saturday Dec 2018

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This dish is a light but comforting bowl of goodness.

Gluten-free, paleo, keto

Coconut Chicken Chili

1 lb. ground chicken

2 small bell peppers, chopped

4 cloves garlic, chopped

2 jalapeños, chopped and separated

1/2 large onion, chopped

1/2 small bag frozen spinach

1/2 small bag frozen broccoli

1 chicken bouillon cube

1 can coconut milk

2 bay leaves

2 Tbsp. chili powder

2 tsp. ground cumin

2 tsp. dried oregano

2 tsp. ghee

Salt & pepper

Toppers:

Hand full chopped cilantro

The second jalapeño

Juice of 2 limes

2 chopped green onions

First, prep your onions & garlic and sautée in the ghee until beginning to brown.

While that’s working, prep the rest of your ingredients.

When done, add to the bowl of an electric pressure cooker with the chicken. When the garlic & onions are done, add. Add all the other ingredients but the toppers + 1-2 cans water.

Set the cooker to “stew” and let go.

When time is done, open and taste for seasoning. Add more salt & pepper if needed. Add the toppers and stir.

Serves 4

Yogurt Leeks & Eggs

01 Saturday Dec 2018

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I *think* I remember seeing a dish along these lines in the pages of one of Ottolenghi’s cookbooks – or somewhere on a Lebanese menu, and I got a craving.

Plus, I found leeks at the local grocery – Whoo hoo!

Gluten-free, paleo, (lacto ovo) vegetarian, keto

Yogurt Leeks & Eggs

4 oz. sliced button mushrooms
2 leeks
1-2 Tbsp. ghee
2 eggs per person
1 Tbsp. dried oregano
1 Tbsp. garlic powder
2 tsp. ground cumin
2 tsp. your favorite curry powder
Salt & pepper
Hand full fresh herbs (I had parsley & chives)
Yogurt (I used non-dairy)
Lemon powder (or sumac)

Chop your mushrooms, wash your leeks and slice into thin moons, chop your herbs.

In a large pan, heat the ghee over medium – medium-high heat. Add the mushrooms and sautée 3-5 minutes or until no longer dry and starting to soften. Salt & pepper.

Add the leeks and spices, stir, and sautée 15-20 minutes or until the desired doneness is reached. Top with the fresh herbs, taste for seasoning, and give one last stir.

Make a well in the leeks for each egg, crack the eggs into the depressions, salt & pepper, cover and cook until the eggs are to your liking.

Serve each portion with a Tablespoon or two of yogurt and 1/2 teaspoon lemon powder for garnish.

Serves 2 for lunch

Low Carb Broccoli Chicken Salad

01 Saturday Sep 2018

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This salad is great as a side for a potluck, is even better when it sits for awhile, and can be easily made vegetarian/vegan/Keto/allergen-friendly.

Gluten-free, paleo, Whole30, Keto, vegetarian, vegan

Low Carb Broccoli Chicken Salad

2-3 cups broccoli, chopped
1/4 head (about 1 cup) red cabbage, chopped
1 shallot, minced
2 cloves garlic, minced
1 scallion, sliced
Almonds – mix of slivered raw and smoked, chopped

Dressing

1/4 cup orange juice
2 teaspoons almond butter
2 teaspoons white miso (can sub if strict paleo)
2 Tablespoons neutral oil

Optional Toppers

Shredded rotisserie chicken
Your favorite raisins

Chop and steam your broccoli until crisp-tender. Drain and set aside to cool.

While the broccoli is cooling, prep all ingredients, adding all but the dressing and toppers to a large bowl. Add the broccoli.

Whisk the dressing and pour over the bowl.

Toss (I massage in with my hands). Hit with salt & pepper.

To serve, top with your desired extras.

As written, serves 2-4 for dinner

Japanese CYOA Bowls

18 Saturday Aug 2018

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This is another in my series of Asian-inspired ‘choose your own adventure’ dinners – these seem to be working best for DH’s and my separate nutrition needs and the type of light summer foods we’ve both been craving.

Gluten-free, paleo, Whole30, Keto, vegetarian, vegan

Japanese CYOA Bowls

In the bottom of your bowl, add:

1/2 tsp. ginger garlic paste
1 tsp. coconut aminos
2 tsp. sesame oil
1/2 tsp. rice vinegar
Squirt sriracha (optional)

Add your base – like zoodles or rice – and toss.

Top with:

Sliced radish
Sliced nori
Sliced scallions
Shredded rotisserie chicken
Soft boiled egg
Shrimp

Sprinkle on a little furikake or some sesame seeds, serve and enjoy.

Okra Mango Hash

30 Saturday Jun 2018

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I know. Hang with me for a second. While this may sound like stoner or pregnant woman food, it strangely works.

Unbeknownst to me until relatively recently, the American South doesn’t actually corner the market in okra – okra curries are actually popular throughout India, and they’re delicious. Mango curries are also a thing that are delicious.

I had intended on including a couple spoons red pepper pesto to make a vaguely curries sauce, buuuuuuuut mine had molded. Oops. As did the miso butter I made months ago. So, no sauce but egg yolk and the taste I was thinking of turned out much more subtle than the original Chopped style concept (what can I say, I’ve been too lazy to go grocery shopping).

Gluten-free, paleo, vegetarian

Okra Mango Hash

1/2 – 1 c. okra, cut into 1/4 inch thick rounds

1 small mango – I used the yellow kind

2 ounces leftover chicken – I used curried breasts I’d bulk cooked earlier in the week

2 tsp. fat of choice

2 eggs

1 tsp. butter or other egg cooking fat

Salt, pepper & your favorite curry powder

In a large pan over medium-high heat, bring the 2 tsp. fat to temperature. Add the okra, hit with the spices, and cook, stirring frequently, until the okra is browned a bit.

While that is working, shred your chicken and peel and chop the mango.

When the okra is done, add the chicken and mango and cook, stirring frequently, until the mango gets a kiss of brown.

While that is working, cook your eggs to their desired doneness after sprinkling with the spices.

To serve, top the hash with the eggs.

Serves 1 because DH is 1000% not into anything about this dinner

Weeknight Hash with Chive Pesto

23 Saturday Jun 2018

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This pesto is bright, zingy and addictive. It’s great with rice and rotisserie chicken, with zoodles and shrimp, and of course with my absolute favorite – a nice weeknight hash.

Weeknight hash: because breakfast is *always* the right answer.

Gluten-free, paleo

Weeknight Hash with Chive Pesto

For the pesto:

1 bunch chives
2 cloves garlic
Juice 1 lemon
Couple glugs good olive oil
A little water if needed
Salt & pepper

For the hash:

Sweet potatoes
Onions
Fat of choice
Salt & pepper

Protein toppers:

Leftover chicken
Eggs

First, wash and chop your potatoes. Cut the onion into chunks. Toss with fat of choice, salt & pepper and bake at 180/200C until cooked to your desired doneness. Alternately, cook in a large pan on the stovetop.

While the potatoes are working, make the pesto by combining all ingredients but water in a blender. Drizzle in a little water if needed to move better. Taste and adjust seasoning as needed – you’re looking for tart and bright.

Grab your proteins and you’re ready to roll. To serve, spoon up some potatoes, top with your protein, and a couple Tablespoons pesto.

Pesto serves 4 or so – the hash depends on how much you make

Cauliflower Bowl with Lime Miso Sauce

28 Saturday Apr 2018

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This recipe was inspired by a really timely blog post in my inbox from Simply Recipes derailing a hand full of sauces she makes when bulk cooking meals for the week. This sauce is a riff on one of those and takes a simple roasted veg & rotisserie chicken bowl and elevates it to something special.

gluten-free, keto, vegan and vegetarian with substitutions

Cauliflower Bowl with Lime Miso Sauce

Fresh or frozen cauliflower or broccoli florets
Fat of choice
Salt & pepper
Rotisserie chicken (optional)
Pomegranate arils (optional)
Pepitas (optional)

For the sauce

1/2 cup tahini
2 Tbsp white or yellow miso
1 Tbsp honey or a few drops stevia
2 tsp sriracha
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 clove garlic
1/4 cup lime juice
2 Tbsp water (or more)

Roast the brassica by placing the frozen florets on a baking sheet, drizzling with fat, and sprinkling with salt and pepper. Bake 25 – 35 minutes or until as browned as you like.

To make the sauce, combine all ingredients in a blender and add water until you have a thick and creamy dressing.

To serve, toss the cauliflower with a hand full of shredded rotisserie chicken per person in a large pan over medium-high heat with a teaspoon of oil. Cool until heated through and beginning to caramelize. Add a couple Tablespoons sauce and toss.

To serve, top with a hand full of pomegranate arils + a slack hand pepitas.

The sauce makes enough for 2 servings

Roasted Cauliflower with Shallot Oil

03 Saturday Mar 2018

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This isn’t the least fussy thing I’ve ever made, but it’s ready in under an hour and is freaking delicious.

Inspired by this Instagram post by Heidi Swanson at 101 Cookbooks. I’d forgotten just how inspiring I find her take on flavors. /swoon

gluten-free, paleo, keto, vegetarian, vegan

Roasted Cauliflower with Shallot Oil

1 small head cauliflower
Fat of choice
1/2 head garlic split into cloves
1/2 tsp. yellow mustard seeds
1/4 tsp. black cumin seeds
1 Tbsp. minced garlic & ginger
1 tsp. turmeric powder
1-2 large shallots
Salt & pepper
Optional: pulled rotisserie chicken

Preheat your oven to 400F/200C.

First, peel and finely slice the shallots. Add to a small pot with enough fat to cover the bottom. Place over med-high heat until simmering, lower to med-low, and let go until the shallots are crisped up.

Break your cauliflower up into florets and spread in 1 layer on a baking sheet. Add the garlic cloves on one end – it’s ok if they are still in the paper skins. Drizzle everything with a generous hit of the fat you’re using and sprinkle with salt & pepper. Bake 20 minutes or so or until the shallots are done and the cauliflower is to your desired brownness.

While those two are working, make some curry-ish paste by frying the mustard and cumin seeds in 2 Tbsp. fat over medium-high heat in a small pan. When the seeds start to pop, add the garlic & ginger and turmeric. Stir quickly until the mixture is very fragrant. Set aside.

To serve, scoop out some cauliflower and top with pulled chicken if desired, a couple garlic cloves (take out of the skin), a Tablespoon or so of the shallot oil, some fried shallots, and a Tablespoon of the spice mixture.

Serves 2 – 3, depending on the size of your cauliflower and whether you’re including meat – would also be delicious with golden raisins and/or toasted nuts (I’m thinking sliced almonds, pine nuts or pistachios)

Japanese Style Chicken & Cabbage Noodles

13 Saturday Jan 2018

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This is a simple weeknight meal that can be expanded to feed a crowd easily – or can feed just two.

Gluten-free, paleo, keto

Japanese Style Chicken & Cabbage Noodles

1/2 lb. ground chicken
1/2 inch fresh ginger
3 cloves garlic
3 tsp. sesame seeds
4 Tbsp. neutral oil
1 Tbsp. + 2 tsp. sesame oil
1/4 head green cabbage
4 tsp. coconut aminos or soy sauce
2 tsp. rice vinegar
2 stalks celery
2 eggs
Salt
White pepper

Heat 2 Tbsp. Neutral oil in a large pan over medium-high heat. Add chicken.

Press or grate the fresh ginger and garlic and add. Hit with salt and white pepper.

While your chicken is cooking, core and shred the cabbage into long ribbons.

When the chicken is cooked 3/4 of the way through, add 2 tsp. sesame oil & 2 tsp. sesame seeds.

Set aside when cooked through.

In the same pan still over medium-high heat, add 2 more Tbsp. oil. When the oil is up to temperature, add the cabbage noodles.

Stir-fry until soft and beginning to brown.

While the cabbage is working, cut your celery on the bias into 1/4 to 1/2 inch wide pieces. Break your eggs into a small bowl.

When the cabbage is just about done, season with salt & white pepper. Add 2 tsp. soy sauce and 2 tsp. rice vinegar at the end of cooking.

Set aside.

Put the pan back on the heat and add 1 Tbsp. sesame oil. When the oil is up to temperature, add the celery. Stir fry until tender and beginning to brown, adding a couple Tablespoons water if necessary.

When the celery is done, add the eggs. Let sit a few seconds, then gently start to scramble. Season with 2 tsp. soy sauce and 1 tsp. Sesame seeds.

Add the noodles and the chicken back into the pan and give a good toss. Hit with a sprinkle white pepper and some more salt if needed.

Serves 2 for dinner

Turkilada Bake

18 Saturday Nov 2017

Posted by in keto, Recipes

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This is not the keto enchilada I set out to make – this right here is a teachable expat moment.

I swear I saw enchilada sauce – at least a case worth – in my local grocery last week. It was right there in a whole section of (American) Mexican foods.

Well, serves me right for not grabbing it there and then – it’s no longer in stock and there is zero evidence that it ever existed in the first place. Neither is salsa. Or green chilis. Or Choula. Plenty of queso, though.

So … we improvise.

Instead of Philadelphia cream cheese (which they have, but I don’t trust my stomach to not revolt at), I grabbed a spreadable cheese from Turkey (basically the same thing). Instead of the enchilada sauce I was craving, I grabbed something called Biber Domates (also from Turkey) – a pepper/tomato paste that comes in a variety of spice levels. Instead of the green chiles I was hoping for, I used frozen spinach (mostly because I needed a green vegetable to make this a meal and was in a snit because of the tiny size of all bags of frozen broccoli on offer here).

This meal wasn’t Mexican, but it was good and still goes great with my hoard of Choula. Seriously, I shipped myself two magnums of the stuff knowing DH would go through at least a quarter of one before I arrived.

Gluten-free, primal, keto

Turkilada Bake

1 lb. boneless skinless chicken thighs
1 bag frozen spinach
Onion powder (or granulated onion)
Garlic powder
Cumin powder
Salt & pepper
1/2 cup some form of cream cheese
1/4 cup Biber Domates (tomato/pepper paste)

Preheat your oven to roughly 375 F.

In a baking dish, spread a layer of frozen spinach. Top with the chicken thighs. Note: My spinach was frozen and chicken was mostly frozen). Sprinkle liberally with salt and pepper. Sprinkle really liberally with garlic and onion. Sprinkle less liberally with cumin.

In a separate bowl, mix the cream cheese and paste together.

Spread on the dusty chicken. Top with the rest of the spinach.

Bake 40 minutes or until the chicken is cooked through.

Serves 4 as a light main – you may want to grab a heartier side if you’re not keto