Tag Archives: poultry

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

Thai Chicken Burgers

28 Saturday Oct 2017

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This burger comes together quickly, and brings a hint of Thai flavors to dress up what can otherwise be a boring weeknight staple meal.

Gluten-free, paleo, Whole30, keto

Thai Chicken Burgers

1 lb. ground chicken or turkey
1 green onion
1 Tbsp. fish sauce (Red Boat is Whole30 compliant)
1 Tbsp. coconut aminos or soy (coconut aminos are Whole30 compliant)
1 tsp. lime juice
1/2 inch fresh ginger
1 Tbsp. sambal olek (spicy garlic sauce – check your labels of Whole30 or keto!)
2 cloves garlic
1/2 an avocado per person
Fat of choice
Salt & pepper to taste

Mince your green onions, garlic and ginger. Add to a large bowl with everything but the avocado and fat of choice. Mix, form into 4 burger patties. Hit with salt and pepper to taste.

Heat the fat in a large pan over medium-high heat. Fry your burgers about 3-4 minutes per side or until cooked through.

Serve over sliced avocado.

Makes enough for 4 burgers

Thai Red Curry Meatballs

14 Saturday Oct 2017

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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

16 Sunday Jul 2017

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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

08 Saturday Jul 2017

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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