Tag Archives: ginger

Chicken Paleoindaloo

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Ok, so the name needs a little work. Open to suggestions!

Fairly often, one of my flavor cravings is indian food. So I decided to make something with a bit of spice and indian flair, my way. It’s not a particular dish, but the heat build up reminds me of a clove heavy vindaloo, which is one of my favorite dishes. I like cloves, which is why I added more than normal, but not everyone does, so you may want to cut back a little if you’re not sure. The heat definitely builds on this one – so keep that in mind if you are sensitive to spicy food.

I didn’t measure anything – so any spices in bold, I used GENEROUS amounts of. I apologize in advance if some of the pictures aren’t as nice as usual…I usually don’t photograph the cooking process (because I’m busy focusing on cooking), and didn’t have special lights to set up over the kitchen while dodging tomato splatter ha!

Ingredients:

  • 1 lb Chicken Breast
  • 3 large shallots
  • 3 large cloves of garlic
  • 2 yams or sweet potatoes – peeled and cubed
  • 1 28 oz can Cento Brand crushed tomato
  • 1 can Trader Joe’s light coconut milk
  • 2-3 cups sliced okra
  • 2 stalks celery
  • 2-3 tablespoons unsweetened cocoa powder
  • 4 whole allspice and cloves – smashed
  • Cardamom
  • Red cayenne pepper
  • Ginger
  • Hungarian paprika
  • Coriander
  • Tumeric
  • Cumin
  • Cinnamon
  • Salt

Put all spices in a ziplock with chicken and rub around as a dry rub – let marinate for 1-2 hours

Cut up and cube 2 yams or sweet potatoes and chop 3 large cloves of garlic and 3 large shallots

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garlic and shallots

Heat 2 tablespoons duck fat.

DuckFat In Pan

Using a kitchen scissors cut the chicken I to cubes or chunks and cook for a minute or two before adding the garlic and onion. Then throw them in and stir.

Chicken

After a minute add the sweet potato and stir.

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After a few minutes add the canned crushed tomato (28oz Cento brand) and coconut milk (Trader Joe’s) and stir. Cover and simmer for 5 minutes, stirring once or twice

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Add more of the spices you used earlier and 2 bay leaves, cover and let simmer. After it starts simmering hard, turn the heat down to medium – add a little lime juice.

Chop and add 2 stalks of celery and 2 cups (or 5 handfuls) frozen sliced okra.

Cover and continue to simmer and occasionally stir for 20 or so minutes until it starts to thicken as the sweet potatoes soften.

Add 2 tablespoons unsweetened cocoa powder, stir, and turn off heat.


I’ve Been Absent – Have a Cocktail!

So I’ve been crazy busy, and trying to balance and juggle more things into my life (like getting back to practicing guitar and writing music consistently). I’ve been cooking really simple during the past week or so, or going back to old recipes, so unfortunately I’ve neglected you hungry healthy foodies out there. For this I apologize. I also just didn’t have the time to go through and upload the photos, as I was dealing with house maintenance and a lot of cleaning. Tomorrow, I should be putting up TWO recipes to try to make up for lost time and ask for the internet’s forgiveness.

To take the edge off your frustrations, here is a nice, simple, cocktail I made the other night. It has a nice savory note, and free of gluten and added sugars, so if you are allowing yourself an occasional drink this summer – give this one a try.

Lemon Berry Sage Fizzy

Lemon Berry Sage Fizzy

  • 1/2 cup Frozen blueberries
  • 3  Sage leaves (ripped or chopped)
  • 1/8 cup Lemon juice
  • 2 oz Bacardi
  • Fill rest with Seltzer

And if your hungry in the meantime, I’m going to link you back in time to a recipe I made the other night, to feed some hungry boy’s who were over during the week. My boyfriend’s brothers were vistiting (13 and 16 years old), and if there’s anything I’ve learned over the years being around boys, it’s that they can EAT. I picked up some chicken breasts from Raleigh’s Poultry Farm in Kings Park. The chicken is super fresh, free range, organic, and delicious. I’m really loving supporting local as much as I can, and the difference in quality, to me, is just instantly noticeable. The only difference this time, was omitting the olive oil in the marinade.

Click The Image to Go To The Chili Lime Chicken Recipe

Click The Image to Go To The Chili Lime Chicken Recipe

I served it with one of my favorite easy sides for the summer – Grilled Zucchini. Just slice zucchini lengthwise, and in a ziplock with a little duck fat, salt, pepper, and oregano. Then throw them on the George Foreman or grill until cooked through. After I took them off the grill, I drizzled them with some sesame oil and roasted sesame seeds. You could use olive oil as well, but the important thing is to drizzle it on AFTER you cook them.


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 🙂

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.


Duck Fat Love and Sweet Potato Wedges with Garlic and Shallots

Duck Fat. I’ve long heard of its golden status among chefs. I’ve often been told within recipes to hoard the drippings for later when cooking with duck. All of this was in the back of my mind, until I found Fatworks. [You can find a link to the website on the left sidebar of my blog]

I first heard of Fatworks from a colleague at Crossfit. I checked it out, and immediately was interested. You see, I am trying to get away from using seed oils when cooking. They are terribly unstable, have low smoke points, and are generally better suited for cold use in salads. The most stable fat I owned at this point was coconut oil, and although I’d cook everything in it, it does have a discernible taste, and my boyfriend wasn’t a fan of coconut oil on everything, so i needed options. I generally can get away with a small amount of butter, but knowing how dairy affects me, I don’t really like the idea of using it, and avoid it. This left me using olive and sesame oil, even though it’s less than ideal.

Now, Fatworks gave me access to some high quality, pure, animal fat, giving me more dairy free and stable saturated fat options to bring to my kitchen. I ordered the Duck as soon as it was back in stock. [Next thing I have to order is Tallow!] I was ecstatic when it came yesterday.

Duck Fat Yum! - Click to go to Fatworks and get some for yourself!

Duck Fat Yum! – Click to go to Fatworks and get some for yourself!

Now what to make!

It was a crossfit night, so I decided to roast a chicken. I figured the duck fat, being poultry, would go well, help bring some crispness to the skin, and give some nice flavor. I poured a spoon over the skin, rubbed it over, and then used my fingers to push some more  under the skin via the few holes I poked around the skin of the breast area. I shoved a few garlic cloves in the holes, seasoned with rosemary, salt, pepper, and orange peel, and put it in the oven. My general go to technique [As I’ve mentioned before] is to bake at 450 for 15 minutes, and 20 minutes per pound at 350 after that.

Then in the 10 minutes I had before leaving, I peeled a sweet potato and cut it into medium wedges and strips.

Went to the gym, came home to a yummy smelling house, took a shower, and took this beauty out of the oven!

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DuckFatAdventures 104

Seriously – I think this was the best looking bird I’ve roasted. Thank you Duck Fat!

While I was letting it rest, I sliced up a shallot, and two cloves of garlic and kept them off to the side. I turned the burner to medium-high, put 5 spoons or so of  the duck fat in the pan, and when it was hot, I threw the sweet potato wedges in, covered, and tossed. I let them cook for about 5-10 minutes, tossing occasionally, and then seasoned them with a little salt, cinnamon, and ground ginger. Keeping an eye on them, when I saw they were getting soft, I threw in the shallots and garlic, and tossed. Putting them in late like this, let them caramelize and crisp, without burning.

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DuckFatAdventures 103

Beautiful! The sweet potatoes, onions, and shallots all got a beautiful caramelization. The foodie in me was singing with joy and anticipation.

Now all that was left was to eat!

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Yum does not even cover it. The chicken skin was divine. It had a beautiful crispness and full flavor. The meat itself was juicy and delicious. The sweet potatoes were sweet, with a savory note, and addictive. I was beyond pleased.

I highly recommend buying some of this fabulous fat!

Complementary note – Even though I don’t drink too often anymore [When I do it’s usually red wine or spirits], I’ve been trying out some Gluten Free beers.  Especially in the heat of the summer , I find my mood longing for a beer over wine, and sometimes hard liquor can be a little harsh on my system. In the past I used to love beer, craft beer, robust beer, stouts, porters, imperial ales, I was a fan. Unfortunately, due to [likely] the grain sensitivity, they also would often give me a headache and mess my stomach up. I’ve avoided going back to them….until now!

I was curious to try some of the Gluten Free beers, to see if I had better reaction to them. So far [I’ve tried 2 different ones], my post beer experience has been night and day; no headaches, no digestive system anger. For dinner tonight I tried this one from Dogfish head, and it was very nice. Light in flavor with subtle notes of the strawberry and buckwheat honey. I will definitely be buying it again!

Gluten Free Beer!

Gluten Free Beer!


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