Tag: poultry

Turmeric & Chive Cauli Rice Bowl with Chicken

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You guys. It’s been so long. I haven’t posted a recipe in months, and I apologize. Nerd school had me running around so busy I didn’t even always remember to *eat* dinner, and when I did it was mostly what was quick, cheap, and could be gotten with as little effort as possible.

Needless to say, a month or so of that has left me feeling kind of like crap. And now I’m hot on the job hunt, so my schedule continues to be wonky. 

But … I got to make dinner this past week, and man was it a good one! This dish is crazy healthy (it’s basically a hit salad), has enough fat to be fulfilling, brings a one-two punch of protein to the party, and is low in carbs. What more could a girl ask for when trying to repair her schedule (and body!)?

Gluten-free, Paleo, Whole30, easily made vegetarian or even vegan


Turmeric & Chive Cauli Rice Bowl with Chicken

Based on Rainbow Cauliflower Rice Bowl by 101 Cookbooks 

1 head cauliflower
1 lb. boneless skinless chicken thighs
4 eggs
2 Tbsp. Grass fed butter, melted
1 tsp. Cumin
1 tsp. Turmeric
Smattering of dried ghost chili (or cayenne)
1 bunch chives
Juice of 1 lemon
Salad oil of choice (I used hazelnut)
1/2 bunch rainbow chard
Cooking fat of choice (I used coconut oil)
Kosher salt & black pepper

First, make the “rice” and get the eggs on. 

Quarter, de-stem and roughly slice the cauliflower. Crumble as you add to a large pot with about 1/2 inch water in the bottom. Hit with a big pinch of salt and cover. Steam about 5-7 minutes.

While the cauliflower is going, boil the eggs 5 or so minutes until hard-boiled and let sit to cool. 

Wash and de-stem the chard. Chop the stems and add to the cauliflower during the last minute or two of cooking. Slice the leaves into ribbons and set aside.

Drain the cauliflower + chard stems and set your broiler to high.

In a small bowl, combine the butter, turmeric, cumin, chili, and a big pinch of salt.

Dump the cauliflower onto a baking sheet, pour the turmeric sauce over, and massage well to combine. Spread into a single layer on the sheet and drizzle with a little additional fat. Broil 5 – 7 minutes or until browned in spots.

While the cauliflower is browning, chop the chicken, hit with a couple big pinches salt and a few cracks of black pepper – sautee over medium-high in a Tablespoon of fat until cooked through. During the last minute or so, add the chard ribbons and stir to wilt.

While everything else is working, blend the chives, lemon juice and a big pinch of salt with a few good glugs of salad oil until smooth. Reserve.

Peel your eggs – have you seen this? Genius! – and slice.

To serve, add a healthy portion of cauliflower “rice” to a bowl, top with the chicken chard mixture, add a couple sliced eggs, and drizzle with chive oil.

Serves 2 for dinner 

Paleo Pineapple Fried Rice

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This meal was fantastic, and I was super happy I didn’t have to share with the DH. As written, this recipe makes enough for 1 dinner.

gluten-free, paleo

Paleo Pineapple Fried Rice

1/4 head cauliflower
2 ounces bacon
1 small carrot
1.5 chicken thighs
1/2 c. pineapple chunks in a little juice
2 cloves garlic
1/2 habanero
1 Tbsp. fish sauce
1 Tbsp. coconut aminos
2 tsp. lime juice
2 tsp. sambal olek
1 egg

First, prep your cauliflower by coring and chopping finely or running through your food processor to make rice-sized bits.

Brown the bacon over medium. While the bacon is browning, dice the carrot, mince the garlic, mince the habanero, and chop the chicken thighs.

When the bacon is browned, remove to a paper towel to drain. Pour off all but a Tablespoon of the fat and reserve.

Kick the heat up to medium-high, add the carrot and chicken to the pan, and sauté until just browned.

Add the pineapple, garlic and habanero. Sauté 1 – 2 minutes.

Add the cauliflower and sauté until half-softened.

Add the fish sauce, coconut aminos, lime juice and sambal olek.

Cook, stirring frequently, until the rice is soft and the pineapple is browned in spots.

Remove to a bowl. Add the reserved bacon fat to the pan and crack the egg in.

Let sit a minute (until half firm), and then start stirring. Cook until done.

Top the rice with the egg and bacon and enjoy.

Serves 1

 

Indian Spice Salad with Chili Tamarind Sauce

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This dish is based on a nacho recipe – while it doesn’t end up being nachos, it does end up being tasty and healthy. And bonus: it’s Whole30-compliant.

Gluten-free, paleo, Whole30. 

 

Indian Spice Salad with Chili Tamarind Sauce

Based on Indian Nachos from Tasting Table

Salad

1 lb. baby potatoes
1 cucumber
1/4 onion
2c. broccoli slaw
1 small carrot
1 thumb fresh ginger
1/4 golden beet
1 bunch snap peas
Pomegranate molasses

Chili Tamarind Sauce

1 can full fat coconut milk, put in the fridge so the cream rises to the top
1 lemon
2 tsp. chili powder
1.5 tsp. tamarind concentrate

Indian Spiced Chicken

1 chicken thigh per person
Chana masala
Kosher salt
Ghee

First, put the potatoes on. Rinse and toss into a pot with a few big sprinkles salt. Boil 10 minutes. Drain when ready.

Then make the sauce: combine about a 1/4 of a cup of coconut milk fat with the juice of half a lemon, a couple pinches Kosher salt, the chili powder and tamarind. Whisk or blend to combine and stash in the fridge while making the rest of dinner.

Move to the salad: de-tipping and chopping the snap peas, dicing the carrot, de-seeding and dicing the cucumber, dicing the beet, mincing the ginger, and dicing the onion. Toss with the juice of half a lemon and a couple big pinches Kosher salt + the broccoli slaw. Add the potatoes when done cooking and toss.

Dust the chicken with chana masala spice and sprinkle with Kosher salt. Sauté over medium high in a Tablespoon or so of ghee.

When the chicken is done and rested, chop and add to the salad. Drizzle with pomegranate molasses and the chili tamarind sauce.

Serves 4 – 6

 

Charred Chili Brussels Turkey Bowl

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This recipe is full of flavor, paleo, and just enough substance for a nice dinner bowl. Were I you, I’d make sure to check out the recipe this one is based off of – I completely forgot two ingredients that would have completely changed the flavor profile of this dish. It’s great as presented here – and would have been great-but-different had I remembered the Tabasco and vinegar.

Gluten-free, paleo, Whole30

 

Charred Chili Brussels Turkey Bowl

Adapted from Charred Cauliflower w/Garlics, Tabasco Vinegar from Lady & Pups

1 lb. brussels sprouts
1 lb. ground turkey
5 cloves garlic
4 Tbsp. fish sauce
Red chili flakes
1/4 c. avocado or other oil
White pepper
Kosher salt
2 Tbsp. onion powder
2 Tbsp. garlic powder

First, set your garlic up. Peel and smash the cloves – brine in 2 Tbsp. fish sauce for 20 – 30 minutes.

While your garlic is brining, halve the brussels and scatter onto a sheet pan. Set broiler to High.

When the garlic has brined, transfer the garlic (set the fish sauce aside) to a small pot with the oil and a few pinches red pepper flakes. Let fry over med-low heat until the garlic is golden brown and soft. Remove the garlic to its own little bowl. Add the reserved fish sauce + a couple sprinkles white pepper to the oil and pour over the brussels.

Broil 5 – 6 minutes or until charred in spots; flip and repeat. Sprinkle with Kosher salt.

While the brussels are working, add the turkey + a little oil to a large skillet set over medium-high heat. Add a couple pinches red pepper flakes, a dusting of white pepper, the onion powder, garlic powder and a pinch or two of Kosher salt. Sauté until cooked through, stirring and breaking up as you go. Add 2 Tbsp. fish sauce, stir to combine, and let cook another minute or two.

Toss in the brussels and reserved brined garlic.

Serves 2 for dinner

Paleo Buffalo Chicken Casserole

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OMFG this is good. And what’s not to love? Bacon, sweet potatoes and hot sauce = <3<3<3.

A note on sweet potatoes: I used Japanese white sweet potatoes, and I’m glad I did. Japanese sweet potatoes bake up creamier than standard orangey potatoes, and tend to be a touch lower on the sweetness scale than garnet yams. 

Gluten-free, paleo

  

Paleo Buffalo Chicken Casserole

Based on Paleo Sweet Potato Buffalo Chicken Casserole by Preppy Paleo

1 lb. boneless, skinless chicken thighs
2 sweet potatoes
2 carrots
4 stalks celery
1 Tbsp. paprika
2 Tbsp. garlic powder
1/3 c. Frank’s hot sauce
2 tsp. coconut nectar or maple syrup
1/4 c. melted butter
Bacon – enough to make about a cup when cooked and crumbled
4 scallions

Preheat your oven to 425 F.

Grease a large baking dish or casserole.

In a large bowl, combine the paprika, garlic powder, hot sauce, sweet stuff and butter. Chop the carrots and celery and add to the bowl. Peel and chop the sweet potatoes into roughly 1-inch cubes and add to the bowl. Chop the chicken into bite-sized pieces and add to the bowl. Toss to combine. Pour into the baking dish.

Bake for 45 – 55 minutes (or until the chicken is done), stirring every 15-20 minutes.

While the chicken mix is cooking, brown the bacon, drain and crumble. Chop the scallions. When the chicken is cooked through, top the casserole with the bacon and green onions and bake an additional 5 minutes.

Serves 4 

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)

 

Instant Pot Primal Chicken Enchiladas

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This dish references a Mexican favorite, enchiladas, with much fewer carbs than the original dish. This version is more stew-like and makes a delicious (and quick) winter meal.

Gluten-free, paleo (with no cheese), primal

 

Instant Pot Primal Chicken Enchiladas
Based on Chicken Enchilada Lasagna by PaleOmg

1 lb. chicken thighs
14 ounce can diced tomatoes/green chilis
14 ounce can enchilada sauce
1 yellow onion, halved
4 cloves garlic
1 Tbsp. fat
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. cayenne
1 kurabota squash or other hard winter squash (4 – 5 cups)
1 jalapeno
1 – 2 c. shredded cheddar (optional. I used Kerrygold Dubliner)

Dice half the onion and mince the garlic. Plug your Instant Pot in and set to sauté. Sauté the onion and garlic until the onion is translucent.

Add the chili powder, cumin and cayenne and stir. Sauté until fragrant. Hit the cancel button to turn off.

Peel and chop the squash.

Add the chicken, squash, tomatoes, and enchilada sauce to the Instant Pot. Seat the lid and hit the poultry button.

Let cool to release the lid.

Dump into a large baking dish, and shred the chicken.

Top with shredded cheese if desired and bake on 375 for 15 – 20 minutes.

Top with diced jalapeño.

Serves 4 

 

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

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

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