Better Butter Chicken and Curried Vegetable Hash

I love Indian food. When I see Indian people, I crave Indian food. Clearly, I want it every day. The unfortunate truth is that it's always better in the restaurant. And, this recipe is no different.

I substituted Madras Curry Powder for the all the spices, because it seemed to have most of them in there, and it was far cheaper than purchasing them separately. I also had to use more coconut milk, because I didn't think there was enough to simmer my chicken in. The Better Butter Chicken recipe is here and pasted below.

I have made Butter Chicken before, and it was pretty close to paleo. You can find that recipe, here. If you can bargain on the cream, it can be paleo-ish. It uses Garam Masala, so maybe using that in the paleo recipe would make it better.

Curried Vegetable hash was very tasty, though. I ended up using an extra egg, because my sweet potatoes were quite large. It was a great compliment to the chicken, and actually brought the chicken up a bit, I thought. Couldn't find recipe online. Let me know if it's not in your huge-teeth lady book.  No pictures. Sorry. :)

Better Butter Chicken

2 1/2 lbs boneless chicken thighs

1 red onion diced

3 tbsp coconut oil

6 oz can tomato paste

½ can coconut milk

½ tbsp crushed garlic

½ tsp cardamom powder

½ tsp coriander powder

1 tsp fenugreek powder

1 tsp chili powder

1 tsp sea salt

4 tbsp ghee (clarified butter)

Cut the chicken thighs into bite size pieces and set aside. In a large skillet or soup pot, heat the coconut oil over medium heat and add the diced onion and saute until translucent.  Turn your heat down to low and to the onion and oil mixture, add the crushed garlic, cardamom, coriander, fenugreek, and chili powder and stir well to make a paste.  Add the tomato paste to the onions and spices and stir, this mixture will be very thick.  Turn your heat back up to medium and add the coconut milk and salt.  Use a whisk to blend the tomato paste spice mixture and coconut milk together into a thick sauce.  Bring the sauce to a simmer and add the chicken.  Return the sauce and chicken to a simmer, turn down to medium low, cover and cook for approximately 15 minutes or until the chicken is done all the way through – make sure you stir occasionally during the cooking process. After the chicken is cooked, add the ghee and mix into the sauce until melted.  Serve the chicken over steamed red chard or any other green of your choice.

Beef Stroganoff

OK, so, gasp, I haven't actually ever tried the "real" beef stroganoff. Even before my Paleo days, the concept never really appealed to me.

But, this sounded delicious when I saw the recipe. And, it came highly recommended from a friend.

I served over simple shredded zucchini that I sauteed in some of my favorite Paleo fat - bacon grease. The recipe lacks salt, but flavor it up to your liking and it will be delicious.

Beef Stroganoff Recipe

Serves 4

Ingredients

• 1 lb top sirloin steak, cut into strips;
• 6 tbsp butter, clarified butter or other paleo cooking fat, divided;
• 1 medium onion, chopped;
• 8 oz mushrooms, sliced;
• 2 cloves garlic, minced;
• 1/4 cup dry white wine;
• 1 cup beef stock;
• 1 cup coconut milk;
• 1 tbsp fresh parsley, finely chopped;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Heat a large skillet (preferably cast iron) over a medium-high heat and allow 2 tbsp of your cooking fat to melt. Add the beef strips and cook on each side for just one minute, until golden brown and then remove from the pan and set aside. Don’t be worried that the meat isn’t cooked through, as it will return to the heat to cook again later.
2. Repeat the above step, but this time cooking the mushrooms. They may require a minute or two longer, just enough time so that they begin to take a golden color. Once cooked, remove them from the skillet and set aside for later use.
3. This time, repeat the first step, but with the onions and garlic. More cooking time will be required, as the onions need to become tender.
4. Once the onions and garlic have cooked, leave them in the skillet and add the white wine. Cook for just a few minutes so that the alcohol burns off and the brown bits stuck to the bottom of the pan come up. At this point add the coconut milk and beef broth, stirring until a consistent creamy sauce takes shape.
5. Return the beef and mushrooms to the skillet and allow them to simmer slightly for 5 to 7 minutes. You may need to turn the temperature down to prevent the sauce from boiling. Also be sure to check the beef, as you do not want to overcook it and make it chewy.
6. Serve as is or on top of some spaghetti squash or zucchini noodles. Bon apetit!

Mexican Chicken Stew

I got a new crockpot. It was only $35 (Costco sale, woot). And, it has revolutionized my crockpot-ing. It doesn't burn the food or dry it out. And, you can use the pot part to prep meat directly on the stove. Fewer dishes.

Now, I'm on the hunt for more crockpot recipes. I tried this Mexican Chicken Stew last weekend. I cooked it for my coworkers (let it cook in the break room all day). It was a risk to serve something I haven't made before, and it was a hit! People weren't sure what to make of the cauliflower rice. They thought it was couscous. Hilarious.

I used chicken thighs (because that can only make it better, and they are cheaper). And, I would just do cilantro and lime to taste, because I like a lot.

(her picture, not mine). 

I made it again at the beginning of the week, and it was a great meal to have around during a hectic week that included a traveling husband. And, it's all gone. 

Crockpot Mexican Chicken Soup/Stew over Cilantro Lime “Rice”

Ingredients

For your crockpot

• 1 tablespoon olive oil
• 1 lb chicken breast
• ½ cup chicken broth (use a little more if you want it more “soupy”)
• 1 (14 oz) can diced tomatoes
• 1 yellow onion, sliced or diced
• ½ (14 oz) jar of roasted red peppers
• 2 cloves of garlic, peeled and smashed (just smash it was the side of a knife)
• 1 tablespoon chili powder
• 2 teaspoons cumin powder
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• pepper, to taste

For your cilantro rice

• 3-4 tablespoons cilantro, diced
• 1 head of cauliflower
• ½ lime, juiced squeezed
• 1 tablespoon olive oil
• pinch of salt

Instructions

1. Pull out your hand dandy crockpot. People have been asking for more crockpot recipes so HEAR YA GO!!!! hooooooo ray!
2. Literally throw all your crockpot ingredients into the crockpot. Mix around. Turn on high for 3.5-4 hours or until your chicken is shredable (is that a word?) with two forks. I love shredded meat.
3. When your crockpot only has about 30 minutes to go, preheat your oven to 400 degrees.
4. Pull out a baking dish to prepare your cauliflower. Pull off all the leaves and cut off the stem, then dice your cauliflower into smaller florets and place in baking dish.
5. Sprinkle with olive oil and salt. Put in oven and baking for 20-25 minutes or until cauliflower is tender.
6. Once the cauliflower is done cooking, grab your food processor with the shredding attachment. Add cauliflower and rice it up!
7. Add riced cauliflower to a bowl. Chop your cilantro and add that right into your rice. Squeeze some lime juice over the top and mix together.
8. Once your chicken is all cooked in your crockpot, take a fork and shred the chicken directly in the crockpot. Then pour ingredients over cauliflower rice. Slice an avocado and put that on top.
9. Consume!!!

Paleo Lice Recipe

Coconut Oil.

I put that sh*t on everything.

Cupcakes!

OK, yes, I'm lame, and I'm sharing recipes I've already shared. But, I figure if it's here on the blog, with good labels, it will be nice to be able to find it quickly one of these days.

Since I had left over frosting from cupcakes last week, we made a new batch tonight. We added sprinkles, candles and a rendition of Happy Birthday.

Elana's Pantry Paleo Chocolate Cupcakes

• ¼ cup coconut flour
• ¼ cup cacao powder
  
• ¼ teaspoon celtic sea salt
  
• ¼ teaspoon baking soda
  
• 4 large eggs
• ¼ cup coconut oil
  
• ⅓ cup honey
  

1. Pulse together dry ingredients in a food processor
   
2. Pulse in wet ingredients
3. Line a 12 cup muffin pan
   
    with paper liners
   
    and scoop ¼ cup into each
4. Bake at 350° for 15-18 minutes
5. Cool and serve

(I added some chocolate chips for some bite of pure chocolate in the cupcakes.)

Paleo Chocolate Frosting

2 avocados, peeled and pitted

1/2 cup cocoa powder

1/2 cup honey

2 tablespoons of coconut oil (needs to be warmed for good mixing)

1 teaspoon vanilla extract

1/2 teaspoon salt

1. Blend avocados, cocoa powder, honey, coconut oil, vanilla, and salt together in the food processor until smooth. 

Favorite Paleo Snacks

I'm slightly addicted to cooking. I get the kitchen clean, look up and the clock and decide I have time to make one more Paleo treat. Kitchen becomes a mess, again, especially when I have helpers at my toes. And, I'm frantically cleaning up the last of the mess as the babysitter arrives, and I sprint off to work.

In the spirit of reducing my cooking/preparing workload, here are some of my favorite ready-made Paleo snacks. Most of them make it easier to keep the kids Paleo, as they rarely have the patience to wait. If I've pre-planned, they may have a better Paleo snack available, but these are great to have on hand in a pinch.

Lara Bars - most are Paleo, though watch for some containing peanuts (I've made these at home, too, and they are very good. Will post on that, maybe tomorrow)

Simple Truth Natural Exotic Root Vegetable Chils: These are Kroger's organic brand version of the Terra chips. They are just a delicious, and cost about $0.10 less per ounce. 

Stretch Island Fruit Leathers: These are mostly for the kids' lunch boxes. They are available at Kroger, but cheaper on Amazon in bulk. All fruit! 

Dried Sweet Baby Pineapple: My only other Paleo friend commented, "who needs candy?" when she tried these. Available at Trader Joe's. We are also big fans of the Just Mango slices at TJ's. 

Hope to post about some great homemade snacks soon! 

HOMEMADE CRISPY CARROT CHIPS

I wanted this:  crispy chips.

 But I got this:  roasted carrots.

I had carrots chips in the fridge which seemed like a good idea, but I guess they need to be very, very thin.  I'll try again by using my handy mandoline with whole carrots.   The link below shows the right result.


Here's the recipe from www.runningtothekitchen.com

Crispy baked carrot chips: 2 ways

Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

A crispy, healthy vegetable chip.

Author: Gina Matsoukas

Serves: 2

Ingredients

Sweet carrot chips

• 1 carrot, sliced very thinly into rounds
• ½ tablespoon melted coconut oil
• pinch of kosher salt
• cinnamon (I used about ½ teaspoon for a “light” cinnamon taste)

Spicy carrot chips

• 2 carrots, shaved into peels using a vegetable peeler
• ½ tablespoon melted coconut oil
• pinch of kosher salt
• ½ teaspoon ground pepper
• ¼-1/2 teaspoon cayenne pepper (depending on heat preference)

Instructions

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. Combine carrots (either rounds or peels depending on which version you’re making) in a medium bowl with coconut oil & spices. Toss to combine.
3. Transfer to the baking sheet and arrange in a single layer.
4. Bake for 10-12 minutes, watching carefully. Chips can go from crispy to burnt in as little as a minute since they are so thin.
5. Remove from oven and serve immediately.

Shaved Brussels Sprout Salad

I got this recipe off of Food52, a non-Paleo food blog.   It looked like a great way to change up Brussels sprouts, but I had to alter it to make it Paleo. 

http://food52.com/recipes/7650-shaved-brussels-sprout-salad-with-red-onion-lemon-and-pecorino

The original recipe: 

Serves 6

• 1/2 small red onion
• Juice of 1 lemon
• 1 teaspoon honey
• 1 teaspoon whole grain mustard
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3 cups Brussels sprouts (use larger sprouts if possible)
• 1/2 cup finely grated pecorino romano

1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
4. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt! 

 

I obviously took out the cheese, but I added bacon and some warm bacon grease.  I also thinly sliced each Brussels sprout on a mandoline.   You can buy it already sliced in a bag at Trader Joe's.    I recommend. 

When I try it again, which I will, I'll blanch the Brussels sprouts first.  Drop them into boiling water for one minute, then take them out and run cold water over them immediately.  I generally prefer raw food like that blanched.  Personal taste.   

Crappy picture, but tasty food. 

David later added cheese because he truly thought it would make it better.  It did nothing.   The sprouts are too strong for the cheese.  It's a waste of a cheat, if you're so inclined.