Tag Archives: creamy

Creamy Chicken and Mushrooms

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This is a super simple dish, easy to prepare, and packed with flavor. The earthy mushrooms are balanced quite well by the subtle acidity of the balsamic, and the sweetness from the coconut milk. I used a combination of mushrooms, but depending on budget and availability, you can simplify it.

Ingredients:

  • 1 Large Portobello cap, halved and sliced
  • 3 Large Shiitake Mushrooms, Sliced
  • 1 Cup Oyster Mushrooms, Sliced
  • 1/2 Vidalia/Sweet Onion, Sliced
  • 2/3 Can Trader Joe’s Light Coconut Milk
  • 1-1.5 lbs Chicken Thighs, Cut into Chunks
  • 3 Boneless/Skinless Chicken Breasts, Cut into Chunks
  • 3-4 Tablespoons Balsamic Vinegar
  • 1 Heaping Spoonful of Coconut Oil
  • 1-2 Tablespoons Goat Butter (Or Regular Butter) – Omit if you cannot handle dairy
  • 2-3 Tablespoons Coconut Flour
  • A Pinch of Allspice
  • Thyme, Sage, Oregano, Salt, and Pepper to taste, i didn’t over spice it

Heat the coconut oil and butter over medium-medium high heat and add the onions. Let them cook just a little, and then add the mushrooms, balsamic, and coconut milk. Once the mushrooms simmer for a while and cook down, add the chicken and seasonings. Simmer until the chicken is mostly cooked through. Add the coconut flour, and continue simmering until the chicken is finished cooking.

 


Easy Pumpkin Fish Soup

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Yes, you read that right – pumpkin fish soup. It was kind of random, but I wanted to do something different with the fish I thawed, since I baked fish the night before. I was thinking of making a soup, and then somehow pumpkin got involved. It was actually a really nice pairing! Sometimes cooking after waking up from a two-hour nap is eventful I guess!

I used pollock for this, but you could probably use cod or a similar mild white fish.

Ingredients:

  • 4 shallots
  • 2 tablespoons coconut oil
  • 1 can organic pumpkin (not spiced)
  • 1/2 can light coconut milk
  • 1/2 cup broth (vegetable, chicken – your choice)
  • 5 medium pollock filets
  • 1 cupTrader Joes Fire Roasted Peppers and Onions
  • 2 tablespoons lime juice
  • Juice from 1/2 lemon
  • Basil, thyme, salt, cinnamon, and a little coriander and mustard seed

In a pan, heat the coconut oil over medium-high heat. Add the shallots, and saute to caramelize. Then add the broth, pumpkin, lemon/lime juice, coconut milk, and spices, let simmer for a few minutes. Finally add the pollock or other fish, and turn the heat to medium. Let simmer until the fish is cooked through and flakey.


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