Tag Archives: poultry

Bulgogi Chicken Bowl

07 Saturday Dec 2019

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Another dinner from my week whose directive from the hubbs included chicken & rice. This was another fantastic one – though fair warning: it’s a bit spicy. Deliciously so.

gluten-free

Bulgogi Chicken Bowl

1 Fuji or Gala apple

1 pear

1 thumb ginger

1 green onion

1 white onion

5 cloves garlic

1/2 cup soy sauce or coconut aminos

1/2 cup gochujang

Sprinkle black pepper

1 Tbsp. sugar

1 – 1.5 lbs. boneless skinless chicken (I used thighs and breasts)

A second green onion

A sauce you enjoy (I used Bulldog bbq in place of the brand of slightly sweet teriyaki I was searching for)

Kewpie mayo

Toasted sesame seeds

1/2 – 1 cup cooked short grain white rice per person

Make the marinade by blending all ingredients above the chicken until mostly smooth.

Cut the chicken into bite-sized pieces and add to the marinade. Let sit an hour to the next day.

Place into your favorite multi or slow cooker. Mine has a button for “meats”. I punched that and 20 minutes later, the chicken was done.

Serve over rice, garnished with the sauce, mayo, second green onion and sesame seeds.

Serves 4 – 5

Dashi Chicken & Rice

30 Saturday Nov 2019

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The directive for this week was simple: chicken & rice. DH said he didn’t care what nationality and what fanciness happened on top, just that he was craving chicken & rice.

IMHO, this was a bang-up week for dinners, yielding two that I can’t wait to share with you guys.

This is a quick weeknight dinner, and can be changed up easily by tossing in a handful of green leafies or something orange.

gluten-free

Dashi Chicken & Rice

1 – 1.5 lb. boneless skinless chicken (I used a mix of thighs and breasts)

1 yellow onion

2/3 cups dashi stock (I used instant granules)

2 tsp. rice wine vinegar

1 Tbsp. coconut aminos or soy sauce

1 tsp. sugar

1/2 – 1 cup cooked short grain rice per person

1 scallion

1 egg per person

2 Tbsp. neutral oil

Salt & pepper

Cut the chicken into bite-sized pieces. Add to your largest skillet, which has been brought to temperature over medium-high heat with 2 Tbsp. neutral oil added.

Sautée until white. Hit with salt & pepper.

While the chicken is working, halve and thinly slice the onion. Toss in when ready. Continue sauteeing until the onion is softened.

Add the dashi, rice vinegar, soy sauce, and sugar.

Kick the heat down to medium and sautee until the chicken is cooked through.

Portion out, leaving a single serving in the pan. Crack in an egg and whisk lightly with a chopstick.

Let cook until set, and turn out over your bowl of rice. Serve topped with a liberal sprinkle of green onion.

Fall Harvest Soup

16 Saturday Nov 2019

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This soup feels like a hearty, warm hug but gives a nice light dinner that doesn’t weigh one down.

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

Fall Harvest Soup

1 medium carrot, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, chopped
1 onion, chopped
2 cups kale, chopped
2 Tbsp. stock powder (I used a vegan chicken stock)
48 ounces water
1/2 can coconut milk
Generous sprinkle oregano
Generous sprinkle cumin
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cayenne pepper
Liberal sprinkle black pepper
Liberal salt
1.5 Tbsp. butter or vegan equivalent
Big hand full pepitas toasted in 1/2 tsp. coconut aminos
Optional: 4 ounces turkey bresaola, crisped until browned in a dry pan

Prep all veggies and add to a slow or multi cooker with spices and liquids (everything but the butter, pepitas and bresaola).

Press the stew/soup setting.

When complete, open the lid and add the butter/butter substitute. Let cool a bit and blend all but 1/4 until smooth. Add the reserved 1/4 back in for texture.

Serve topped with the pepitas and bresaola if desired.

Serves 6

Cashew Chicken Zoodles

09 Saturday Nov 2019

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This is a great little weeknight meal that comes together in a flash and manages to be both light and satisfying.

Gluten-free, paleo

Cashew Chicken Zoodles

Poached or rotisserie chicken, shredded
2 zucchini, processed into zoodles
1 carrot, finely chopped
3/4 cups cashews, toasted
Big hand full cilantro, chopped
Few squirts or teaspoons high smoke point oil (I used grapeseed)
2 Tbsp. your favorite nut butter
1 Tbsp. ketchup
1 Tbsp. date molasses
1 tsp. pomegranate molasses
1 Tbsp. sriracha
1 Tbsp. soy sauce
Juice of 2 limes
Tablespoon or so water (optional)
Salt & pepper

Zoodle the zucchinis and chop the carrots. Set each aside.

Dry toast the cashews, set aside and roughly chop.

To make the sauce, whisk together the nut butter, ketchup, molasseses, sriracha, soy and lime juice until smooth. If too thick, add a Tablespoon or so of water.

To assemble, heat the oil on medium-high. Add the carrots, sprinkle with a little salt and pepper and sautée until just beginning to soften. Add the Zoodles, hit with salt and pepper and sautée until the desired doneness has been reached (I go for just beginning to soften).

Add the sauce and stir to combine. Add the cashews and cilantro. Toss again. Toss your chicken in or serve on top (I used about 3 ounces poached and shredded chicken per bowl).

Serves 2 for dinner

Summer Roll in a Bowl

02 Saturday Nov 2019

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This recipe came out of a craving for veggies and color + yet another scroll through Instagram for inspiration.

Summer rolls can be made a million different ways, but this version incorporates most of my favorite elements – some sort of crunchy brassica, sweetness from carrots, the fresh crispness of cucumber, and a little kick of heat from pretty red chilis.

I also tried to recreate a slightly less suspect in color version of the sweet chili sauce often served with rolled appetizers – and then went a little heavier on the savory components because I really like to doctor my own sauces tableside.

Gluten-free, vegetarian

Summer Roll in a Bowl

The Salad

1 inch fresh ginger, sliced into thin matchsticks
1 medium carrot, shredded or cut into matchsticks
1 cucumber, sliced into half moons
1 clove garlic, minced
1 red chili, sliced into matchsticks
2 green onions, sliced into thin rounds
1.5 cups red cabbage, finely chopped
2 cups rice noodles, soaked in hot water 10 minutes to soften and drained

The Dressing

2 Tbsp. honey
Juice of 2 limes
1 Tbsp. sriracha
3 Tbsp. neutral oil (I used canola)
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. fish sauce
2 tsp. red pepper flakes

Toppers

Big hand full chopped nuts for crunch and fat (I had roasted peanuts)
Big hand full chopped cilantro
Protein of choice (Simple poached chicken or shrimp would be great)

Boil water, add the rice noodles to a big bowl, and pour the boiling water over the noodles, making sure they are fully submerged. Let sit while you prep the rest o fly the salad.

Prep the salad veggies and add to a large bowl.

Whisk the dressing ingredients together and pour over the salad.

Drain the noodles and add to the salad + dressing, tossing to combine.

Let sit at least half an hour to combine flavors.

Add toppers, toss again and serve.

Serves 3 – 4

Miso Rosemary Squash Salad

26 Saturday Oct 2019

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Screw it. The calendar says Fall, despite what the weather says. I’m tired of waiting and need some chilly weather comfort food!

gluten-free, vegetarian, vegan

Miso Rosemary Squash Salad

Dressing

1 Tablespoon white miso
1 Tablespoon date molasses
2 Tablespoons tahini
2 Tablespoons coconut aminos
1 Tablespoon oil
1 Tablespoon water

Salad

1-2 Tablespoons chopped fresh rosemary
1/2 butternut squash, seeds removed
Oil
Salt, pepper, ground cumin
Arugula

Toppers

1-2 Tablespoons zaatar
1 Tablespoon slivered almonds

Optional: Chicken or other protein

Preheat your oven to 200C. Scoop the seeds from the halved butternut squash, and drizzle with oil. Sprinkle rosemary, salt, pepper and ground cumin liberally. Roast 35-40 minutes or until soft.

Set aside until cool enough to handle, then scoop the roasted squash into a large bowl.

While the squash is working, add big handfuls of arugula to a large bowl. Whisk or whiz the dressing ingredients together. Add the squash when ready and sprinkle with the toppers.

Serves 2 as written; can easily be doubled.

Vegan Cheesy Gochujang Noodles

07 Saturday Sep 2019

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Some days I don’t know why I get into my head the taste combinations I do. This is not one of those days. For some reason, something a couple I love on YouTube had said in a video I watched who knows how long ago popped into my head and I just couldn’t shake the desire to find out what cheese + Gochujang tasted like.

(Side note: if you like food, are interested in either Asian cuisines or finding out what it’s like to live in either Korea or Japan as a North American expat, check out Simon and Martina’s channel and blog: Eat Your Kimchi. It’s well worth the binge watch. Find them, and the recipe whose vague memory inspired this one here. Now, back to your regularly scheduled blah-blah!)

Now, I can’t do animal cheese, and I’m not even trying to pretend that this version tastes like cheese cheese (I think if I added garlic powder and mustard powder it might – but I’m still reintroducing foods, and Gochujang was my challenge food today), but it has a hint of cheesiness and a nice richness from the coconut milk.

If you’re batch cooking this recipe, maybe add a bit more coconut milk to the mix – mine turned out a bit clumped-together for subsequent meals; it loosened up on heating and stirring, but it could have been a skosh freer in the storage container.

Gluten-free, vegetarian, vegan

Vegan Cheesy Gochujang Noodles

3 Tbsp. gochujang
1/4 c. sesame oil
1/4 c. soy sauce or coconut aminos
1/4 c. nutritional yeast
1.5 in. grated ginger
1/4 c. coconut milk
Garlic oil
Bok choy, chopped
Rice noodles
Green onions
Sesame seeds
Ketjap manis

First, boil some water and set your rice noodles to soak – I do 1/2 – 1 cup per serving.

While the noodles are soaking, chop the bok choy and sautée in a large skillet over medium-high in a few squirts garlic oil. Season with a little sprinkle soy sauce/coconut aminos to season.

While those are both going, whiz together the ingredients from coconut milk up to make a sauce.

Slice the green onions and set aside for garnish. If you’re not vegan, prep your protein too (egg, little shrimps and rotisserie chicken all go great here). Grab your sesame seeds.

When the bok choy is cooked to your liking, drain the noodles and add to the pan. Stir with tongs to break them apart gently and fully incorporate the veggies. Add the sauce and stir again. Cook everything together a few minutes.

Top with the green onions, a generous sprinkle of sesame seeds, optional protein, and a swirl of ketjap manis.

The sauce makes enough to support 2.5 big servings

Easy Japanese-Style Chicken Zoodles

06 Saturday Jul 2019

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This is an easy, FODMAP-friendly, low calorie and carb dinner for nights when you don’t want to be bothered and/or have macros to hit.

Gluten-free (check your labels), FODMAP, keto (especially if you increase the fat), could be Paleo if you use coconut aminos, but that will be higher FODMAPs

Easy Japanese-Style Chicken Zoodles

1 large zucchini, spiraled into zoodles

2 tsp. sesame oil

1 Tbsp. soy sauce or tamari (coconut aminos will be higher in FODMAPs)

In a large skillet over medium-high, heat the sesame oil. When it starts to shimmer, add the zoodles and stir-fry until just beginning to soften. Add the soy sauce and continue cooking until the zoodles are to your liking. I like mine still a bit toothsome (or at least not mushy).

While that’s working, whisk together:

1 Tbsp. sesame oil

1.5 Tbsp. soy sauce

1 Tbsp. rice vinegar

Juice of 1 lime

Pinch of red pepper flakes

When the zoodles are ready, add to the sauce and top with 4 ounces shredded poached chicken and 1 tsp. sesame seeds per serving.

Serves 2 as a light dinner

Macros per serving (assuming your zoodles come out to 1 cup and you use standard soy sauce):

345 Calories

36.6g Protein

6.6g Net carbs

16.9g Fat

Chicken Shawarma Pan

18 Saturday May 2019

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This one-pan meal makes a fantastic batch cook dish and can be dressed a million different ways. I went vaguely Middle-Eastern (hence the shawarma) because what I really wanted was a huge sad bread chicken sandwich that day – but I wanted spicy, and I needed to use up some of the ubiquitous cucumber & tomato I swear just comes with the shopping basket where I live.

Gluten-free, paleo, Whole30

Chicken Shawarma Pan

Preheat your oven to roughly 425F. Prepare a baking sheet with lining.

Toss together:

1 package boneless skinless chicken breasts
3 Tbsp. your favorite oil
4 grated cloves garlic
1 Tbsp. paprika
2 tsp. crushed red pepper flakes
2 Tbsp. zaatar
Juice of 1 lemon
Salt & pepper

Scootch to one side of the pan. Add:

1 sweet potato, cut into 1/4 inch thick rounds

Brush with:

1-2 Tbsp. your favorite oil

Sprinkle:

2 tsp. sesame seeds
2 tsp. cumin
Salt & pepper

Add the lemon halves to the pan

Bake 40-45 mins or until the chicken is cooked and the sweet potato is soft and browned.

There are a number of ways to serve – my favorite combo was with a swirl of hummus on the bottom of a bowl, a side of roasted tomatoes, a whole wheat pita or tortilla, and the salad below.

Combine all ingredients in a small bowl:

2 small cucumbers, chopped
1/2 small red onion, diced
2 small tomatoes, chopped
1 clove garlic, minced
Squeeze of the roasted lemon from the chicken
1 tsp. cumin
Salt & pepper
2 Tbsp. fresh dill, chopped
2 Tbsp. fresh parsley, chopped

Makes about 4 servings

Vinegar Poached Chicken Bowl

13 Saturday Apr 2019

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I first came across a version of this chicken on Instagram in relation to a sandwich, and it got the wheels turning.

What you end up with is a pile of tender, shreddable-if-you-look-at-it-crosswise chicken that pairs beautifully with roasted, nutty veggies and a rich sauce.

I can imagine this would also be fantastic as part of a chicken salad with grapes, pecans and extra rosemary. Or dill. Dill might be great here.

I served mine as part of a quinoa/rice bowl with some leftover cauliflower I’d batch roasted a few days before.

Gluten-free, paleo & Whole30 with a different bowl base

Vinegar Poached Chicken Bowl

4 chicken breasts
1c. red wine vinegar
1c. olive oil
Peel of half a lemon
2 sprigs rosemary
1 jalapeño
1 tsp. ground cumin
1 tsp. coriander seeds
6 cloves garlic, peeled
1 onion, peeled and quartered
Salt & pepper

For the bowl:

Quinoa & rice, cooked (optional)
1 Tbsp. mayo mixed with 1 tsp. rice vinegar and 2 tsp. minced rosemary
Roasted cauliflower or other veggies

Combine all the non-bowl ingredients in a saucepan over medium-high heat. Bring up to a boil, cover, lower the heat & simmer 1 hour or until the chicken is falling apart.

Cool chicken, pull out of the oil & vinegar, and shred. Place in the bowl with the other ingredients.

Serves 4

Combine all