Tag Archives: coconut amino

Sugar Plum Peppers and Giblets

I have a great recipe that I’m getting ready to post later this week, so check back. In the meantime, here ‘s another giblet recipe I whipped up. I was roasting two chickens last night, and decided to incorporate the giblets into a side dish. Considering it was a bit of an experiment, It came out really good. and better than I expected, with a nice tangy zing. That being said, after taking a few bites of peppers, and learning there were organs inside (“what’s this thing?…. And this thing?”), my boyfriend boycotted….his loss! This time, both chicken necks went to the dog, and she ate them without any hesitation. The mixture in the bags were perfect too, both including livers, with 1 gizzard, and even a kidney!

2 giblet bags (liver, gizzards, kidney)
4-5 sugar plums, sliced
3 small bell peppers
3 cloves garlic
2-3 tablespoons coconut aminos
2 tablespoons coconut oil

I got these beautiful peppers from the farm stand. I actually feel bad now that my organ creation caused the boyfriend to be put off and miss out eating these lovelies! I’ll have to hope they have more!

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Over medium heat, Sauté the coconut oil, peppers, and garlic in a pan. After 2 or 3 minutes, stirring occasionally, add the sugar plums. 20130814-094342.jpg

After 2 minutes, add the organ mixture and coconut aminos. Stir occasionally for another 2-5 minutes until everything is cooked through. It will get really saucy. (Please Excuse the fuzzy image…I was trying to take a picture through a bunch of steam ūüôā )

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Add a tablespoon of sesame oil after it comes off heat

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As a bonus to roasting chickens, I had two lovely carcasses to dispose of, so I threw them in the crock pot to make stock.

Chicken Stock

5 allspice berries
1 apple
1 large ginger root – peeled
2 stalks celery
2 roasted chicken carcasses
4 cloves garlic
Salt
Pepper

Since it’s a chicken stock, I’ll let it go on low for about 24 hours.

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Hot, Sweet, and Sour Chicken!

Shown here served with a slice of Santa Claus Melon :)

Shown here served with a slice of Santa Claus Melon ūüôā

Dishes like this make me wish I measured things more exactly because it was absolutely fabulous. I got the idea for “Sweet and Sour Chicken” from¬†a recipe that popped up on my Facebook feed earlier in the day. In actuality¬†– this is a totally different recipe – but that’s where I got the initial inspiration. It’s relatively¬†quick and easy, so it’s perfect for busy nights. Afterwards, my boyfriend asked me to make another batch of it, I declined, but promised to make it again next week. It’s a nice mix of flavors that I’m pretty sure will go over well with even the most un-paleo family members. Next time the kids bug you for take out, or next time you’re thinking about it….make this instead!

Ingredients:

  • 1.5 lbs Chicken [cut into¬†large chunks]
  • 1 Pineapple¬†[sliced and cubed]
  • 1-2 tsp¬†Cayenne pepper* [Depending on how hot you want it – I thought this was a nice level of spice and not too overbearing]
  • 2-3 tbsp ginger powder*
  • 3 tbsp coconut aminos*
  • 2 tbsp apple cider vinegar*
  • 1 sweet Onion [sliced]
  • 2 red spring onions [chopped]
  • 6 Mushrooms [sliced]
  • 2 cups broccoli slaw [package from¬†Trader Joe’s]
  • 2 cups shredded¬†cabbage [package from Trader Joe’s]
  • 1/4 cup vegetable broth [optional] *
  • 2 tbsp duck fat

*rough estimate of measurements – I don’t measure.

As far as the cooking goes, it’s really easy and under 5 steps!

  1. With the stove on medium-high, heat, the duck fat., onion, and mushrooms.
  2. When they soften add the spring onion, pineapple, coconut aminos, vinegar, cayenne and ginger powder. let simmer for a few minutes.
  3. Add the broccoli slaw. After  it softens a little, add the chicken and vegetable broth.
  4. When the chicken is halfway done, add the cabbage and stir.  Continue cooking until chicken is cooked through.

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I think the whole thing took under 40 minutes, and was relatively straight forward and easy in terms of prep work and steps. Meals like this are seriously welcomed, especially on nights that I have crossfit. Coming home and having to do tons of chopping and cooking when I’m tired….not ideal. It was definitely a nice mixture¬†of tangy, spicy, and sweet. The flavor was really close to something you would find on a “chinese food” menu, but way better. All the fun without the stomach upset and unknown crap….score! The broccoli slaw was almost noodle like which was also nice in a dish like this.


The Works or The Kitchen Sink – A Mighty Good Salad

kitchensinksaladAlright, so here I am for round two today. I made this yesterday on a whim, while looking for a way to use some stuff in the ‘fridge. Not totally sure what to call this. I’ve seen them called “The Kitchen Sink” or “Garbage Salad”, and it reminds me of getting a sandwich (Blasphemy!) with “The Works”. Whatever you give it for a name, it’s good. Now, half the fun, is using ingredients that you’re trying to clear out, so technically, no two salads should turn out the same. But this rendition was really satisfying, with enough fat, protein, and vegetables, to keep me full. It makes a great lunch. It’s also perfect for a hot summer day, with its clean, mostly raw, ingredients. You can leave out the meat for a vegetarian version.

Salad Ingredients:

  • 1 Cucumbers sliced and quartered
  • 7 Medium Tomatoes quartered
  • 1 Zucchini sliced and cut into strips
  • 2 avocados cubed
  • 1 red onion
  • 1 can Trader Joe’s pitted green olives
  • 1 heart celery chopped
  • a few sprigs basil, roughly chopped
  • 1 chicken breast chopped up or shredded

Dressing:

  • 1/4 cup olive oil
  • 2 tbsp coconut amino
  • 1/8 cup lemon juice
  • 1 can Cento brand sliced anchovies chopped

Other:

  • Pepper
  • Red Pepper Flakes
  • oregano or thyme (optional)

That’s it. Prep is super easy. Just chop everything up and throw it in a bowl. Put together the dressing in a separate bowl, whisk it around, and then throw it in with the rest of it. Add in some seasoning – pepper, red pepper flakes, oregano or thyme, then Stir to combine. I used my hands to stir everything, It’s really easier that way.


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