Tag Archives: onion

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.

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Picadillo Stuffed Peppers

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I decided to make some hearty stuffed peppers the other night, and while I was figuring out the ingredients I wanted to include, I realized I was getting very close to something like a Cuban Picadillo. I was first introduced to the wonderfully delicious flavors of that dish, during the Whole Life Challenge. One of my CrossFit friends made it for a BBQ and I was totally hooked. This isn’t exactly the same, but includes a lot of the same flavors, so it’s basically a variation. The recipe here will fill 6 peppers, so if you are making more or less, you can kinda gauge the amounts – but leftover filling is never a problem.

For the filling you will need:

  • 1/4 cup Raisins
  • 1 can Trader Joe’s pitted Green olives (They come whole, so you will have to slice them)
  • 1 lb grass-fed ground Beef
  • 1 container baby bella Mushrooms [chopped]
  • 1 Red Onion [chopped]
  • 4 cloves Garlic [chopped]
  • 1 12 oz can Tomato paste
  • 2 sprigs mint [ripped into small/medium pieces]
  • Cumin, cayenne, pepper, oregano

To prep, wash the peppers, cut off the tops and remove the seeds,. Then, you can arrange them in a glass pan. I used aluminum foil to stabilize them since there was extra room and I didn’t want them rolling around. Set aside.

PicadilloPeppers 112Next, chop all the vegetables and add to a bowl. Drain and slice the olives, throw in the raisins, and set aside.

In a skillet, over med-high heat, add two tablespoons duck fat (or tallow) and begin to brown the beef. Once it is about halfway there, add the vegetables and stir. Cover while you open the can of tomato paste. Stir the vegetables a little more, and let cook a minute. Add the tomato paste and continue to stir until its mostly combined. Cover and let cook a little longer. Add two sprigs mint (leaves ripped up) and a moderately medium/light amount of the other spices. Stir to mix in. It should be a sort of thick, yummy, paste like consistency.PicadilloPeppers 111

Spoon into the peppers and place into an oven preheated to 350 degrees. Bake 50-60 minutes until the peppers are tender and the filling has browned a little.

PicadilloPeppers 107I seriously think the best part of meals like this, and deliberately making a few extra, is the amount of leftovers I had. Lunch! Dinner!

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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.


Celeriac Radish Salad

On my last trip to Whole Foods, the black radishes looked particularly nice (which doesn’t really make sense, I believe they are a winter crop), so I picked one up. Since I was off season anyway, and because I saw a nice one, I also grabbed a celery root (celeriac), which resembles the head of some Lovecraftian horror. 20130611-144631.jpg

I poked around online, and after glancing at a few things decided to make a kind of slaw or salad. A few of the recipes I came across, mentioned blanching the celery root, to soften the flavor and give it a creamier texture. I didn’t find this necessary, as I appreciate the full strength and crunch of both the celeriac and the radish. It’s really simple to make. Just leave time for a lot of chopping if you don’t have a good mandolin slicer!

Ingredients:

1 celery root (celeriac)
1 black radish
1 sweet/Vidalia onion
1/4 cup apple cider vinegar*
1/8 cup lemon juice*
1/8 cup Organic stone ground mustard*
Salt, pepper

*amount really depends on how big the vegetables were, and taste. I didn’t really measure, so really it’s your judgement. Start less, you can always add more.

Peel the radish and celery root. Cut into long, thin julienned style slices, trying to keep them fairly uniform in size. Add them to a big bowl. Then, cut the onion into slices and add that to the bowl as well. Stir everything around to mix.

Add the lemon juice, vinegar,mustard, salt, and pepper. Stir to combine. I like Organicville stone ground mustard; the ingredients are simple, real, and there is no added sugars or preservatives.

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In the end, You should end up with something like this:20130611-142157.jpg


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