Wednesday, November 30, 2011

Chicken Fried caulirice

Ok so I know in my last post I said chicken isn't my favorite, and honestly it's not, but apparently I'm going nuts with it this month. I made a chicken fried rice the other day that I just love, thanks to Carley and her wonderful use of cauliflower, I have been putting it in everything, a breakfast scramble, steak fajitas, stuffing, (all to be posted later). It is so veristale and just plain yummy. It took me forever to finally make this amazingly simple carb but now that I've tried it, I'm going crazy!!

1 tbsn olive oil
3 chicken breast cut into strips
2 tbsn olive oil
1/2 head cauliflower grated on a cheese grater
1/2 onion sliced
2 cloves garlic, minced
2 large carrots peeled and sliced
3 celery stalks sliced
4 small peices of broccoli minced
1 egg
1 to 2 tsp soy sauce. (I use wheat free soy sauce (tamara) found in super one, pilgrams and I think Fred Meyer.)

Grate the cauliflower and spread it on a plate microwave for 3 minutes. Season chicken with salt and pepper cook strips in 1 tbsn oil until brown, set aside. in frying pan or wok, add the rest of the oil, throw in garlic and onions and brown. Add all vegys and stir fry until they start to get tender, add soy sauce to egg and beat until mixed up than add egg mixture and cooked chicken. Stir until egg is cooked and serve hot!

This pic is without the chicken I actually made this as a side for some pork chops and it was perfect.

Wednesday, November 23, 2011

Just in time for Thanksgiving

I used this recipe to stuff 2 whole chickens however it can easily fill a nice size turkey as well. This stuffing is actually my dads recipe as a clean choice for the holidays or whatever.

6 strips bacon sliced
1/2 medium butternut squash cubed
4 red delicious apples cubed
1 c. non added sugar raisins
5 stalks celery sliced
1/4 sweet onion sliced
2 cloves garlic diced
1 tsp rosemary, thyme
salt and pepper to taste
1 C chicken stock

On medium high on the stove top in a sauce pan cook bacon. Add garlic and onions, cook until brown. Add squash cook until tender. Add a celery, raisins, apples, and spices and broth. Cook until broth reduces a little. Stuff bird and cook according to bird directions or place in a oven safe dish and back at 400 degrees until top is browned.

Friday, November 18, 2011

Brooky's apple bottom banana custard

So last night while I was cooking dinner Brook (for those of you that don't know is my 10 year old) asked if she could make dessert (clean of course.) Without my help she put together this custard recipe with garnishments and all (I helped her figure out the cooking temperature though). It was delicious, and tasted so much like a regular custard that her Grandpa had no idea it didn't have sugar or dairy in it. She quit the cook!

1 banana
3/4 C coconut milk
1 tsp. vanilla
1/4 tsp almond extract
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/2 red delicious apple diced

Puree the banana add all other the spices and extracts. Whip up the 2 eggs until blended, stir into the banana mixture. In 4 ramekins put the diced apples on the bottom and fill halfway with the custard.

Bake on a cookie sheet (to prevent overflowing) at 425 degrees for 20 min and than reduce heat to 350 degrees and bake for 10 more or until toothpick comes out clean.

Brook covered her custard with some homemade plum jam and an almond flower with a blueberry center. MMMMMMM

Monday, November 14, 2011

The best baked chicken ever!!

OK so this is my personal opinion, but I love this chicken (and I'm not a huge chicken fan to start with.) I got the original recipe from a Sunset magazine and altered it slightly to fit the paleo lifestyle. (The original says yukon potatoes and of course I put in sweet potatoes.)

2 tbsn olive oil
5-6 chicken thighs and/or legs or a whole cut up chicken
1 tsp salt and pepper
2 springs thyme
3 peices of bacon sliced (but I always use more you can never have too much bacon)
2 C. chicken broth
1 C. frozen pearl onions
6 cloves of garlic diced
2 large sweet potatoes cubed
1 container of sliced mushrooms

I use a cast ion frying pan for this recipe they are perfect to frying baking and just about everything

Season the chicken with the salt, pepper and some of the thyme. Put the oil in an oven safe pan on the stove top on med add the seasoned chicken,skin side down, until skin is crispy and deep brown (about 12 min.). Set chicken a side.
On med-low cook your bacon and garlic in the same oven safe pan, after browned add the onions, and the remaining thyme. Cook until onions start to carmalized. Stir often (about 5 min.)

Add potatoes, stir until mixture is brown (potatoes are almost soft.) Add the mushrooms and stock bring to a boil cook until the liguids reduced. Arrange the chicken on top of the vegys, skin side up and bake in the oven at 375, uncovered, about 20 min. or until the chicken is completely done (juices run clear.)

Scope out and enjoy!!!!

Tuesday, November 8, 2011

A perfect Fall stew

Sorry there haven't been any posts here lately. Carly, our recipe guru, has been exceedingly busy these last several weeks so I am going to take over for her for a bit. Although my pics and recipes may not be as stunning or creative.

This is a new favorite at my house, it's quick, easy, feeds a lot and is a great choice for a crisp Fall evening.

1 large sweet onion, chopped
3 cloves garlic, chopped
3 large chicken breasts, cubed
3 tbsn olive oil
2-32 oz chicken stock
5 large carrots, peeled and sliced
12+ spears asparagus sliced
5+ stalks of celery, sliced
1 butternut squash, peeled and cubed
3 bay leaves
2+ tblsn of: Rosemary, Basil, Thyme
salt and pepper to liking

Start with a large stock pot on med-high. Saute the onions and garlic in the oil until brown. Add chicken and some Rosemary, and salt, and pepper. Cook until chicken is brown. Add stock and remaining spices ( I add a little bit of water if I think the stock is a little to strong.) Add all vegys, boil for about 5 min. Reduce temp. to simmer, cover and cook until squash is tender and has created a thickening effect on the broth.
I have used this recipe before with acorn squash but it doesn't produce the thickness of broth that I really like in the butternut squash. (Plus the butternut is easier to prepare than the acorn.)
This stew is enough to feed my household (2 adults and 4 kids) for 1 meal, which is about 10 very full bowl. But for those of you with smaller families, freezing is a great option too.