Lunchtime goodness – Paleo Chicken Stew

By now you all probably know that I love to make soup on Sunday night and take it for lunch all week long.  Sometime making soup is time consuming though.  This recipe is super easy and quick.  I found this recipe in my Taste of Home Casseroles, Slow Cooker & Soups cook book and adapted it so it wasn’t using anything processed and it’s Paleo.  It called for a package of frozen veggies so I just used fresh and it also called for a jar of chicken gravy so I just made my own!  It turned out pretty good if I do say so myself!

Chopped stew ingredients1 lb boneless chicken breasts, cut into 1-in cubes

1 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cups chicken stock

3 tbsp arrow root

1 tsp poultry seasoning

1/2 tsp dried thyme

1/4 tsp rubbed sage

1/4 tsp pepper

Chicken and chopped vegetablesGravy:

Mix arrow root with a small amount of water.  Bring chicken stock to a boil.  Add arrowroot and water gradually.  Add poultry seasoning.  Cook until thickened.

Stew:

In a large sauce pan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink.   Stir in the remaining ingredients.  Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Paleo Chicken Stew

 

And there you have it!  Very simple and takes less than a half hour to make.  Happy cooking!

 

 

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Game Day Snacks – Chili Cilantro Lime Wings

I have a huge back log of recipes I need to post.  I fear one may be gone forever because I’ve forgotten what I put in it.  But I’ll slowly get through them all and post them for your enjoyment.  These are the wings I made for Super Bowl Sunday.  While my Broncos didn’t do so well these wings were a huge hit!

Chili Cilantro Lime Marinade

1 tsp Black Pepper

1 tsp Sea Salt

1 tsp Chili Powder

1 tsp Cayenne Pepper

1 tsp Ground Cumin

1/2 cup lime juice

1 handful fresh cilantro

1 clove garlic, smashed

2 tsp olive oil

3-4 pounds chicken wings

 Line a pan with some aluminum foil, lightly salt your chicken pieces, and then broil them for about 4 to 6 minutes on each side, or until the skin is brown and crispy.  Mix all of your spices together in a small bowl and lightly dust on your browned chicken wings.  Add lime juice, cilantro, garlic and olive oil to a blender and blend until smooth.  Place seasoned chicken wings into a plastic bag and pour in the marinade.  Make sure the wings are evenly coated then let sit in the refrigerator overnight.  Place marinated wings in a slow cooker and cook on low for four hours.

Chili Lime Cilantro Wings

I took these to a party at a friend’s house.  I only made a half batch since there were four of us but I should have made the whole thing because they were gone in minutes!  Sadly football is over but I feel like wings are good at any sporting event. These are a great choice.  Happy cooking!

Slowcooker Wednesday – Beef Plantain Stew

I broke out the slow cooker last week and had my way with it.  I found this recipe and thought I’d try it out.  I love plantains so I had high expectations for it.  I would say that it didn’t turn out how I expected but it was definitely good!

Short ribs cooking2.5 lbs beef short ribs

6 medium plantains

3 c. collard greens, chopped

3 c water

2 tbsp paprika

2 tbsp garlic powder

1 tbsp salt

1 tbsp allspice

1 tsp chili powder

1 tsp cayenne pepper

plantains

 

In a large skillet, sear the outside of the beef ribs.  Transfer to a slow cooker and add the remaining ingredients.  Cook for 8 hours on low. Serve.

Beef plaintain stewI expected the plantains to really break down and become a lot more mushy creating a sort of thick soup but the opposite happened!  They got very hard, almost the consistency and taste of potatoes! It was unexpected but it made the stew very hearty.  If I were to do it again I would add more water.  Make sure you mix everything up too.  Happy cooking!

 

 

Girls Night In! – Paleo Pizza

I just recently moved and my new place is finally put together so clearly it’s time to start entertaining.  I decided to have a few girls from my MBA program over for a wine night.  What goes well with girl talk and wine?  Pizza of course!  But pizza is not exactly on the Paleo diet so I made my own, Paleo style!  I found this recipe on everydaypaleo.com and my non Paleo friends loved it!

paleo pizza

Crust:

2 cups almond meal

2 eggs

3 tbsp olive oil

1/4 tsp baking soda

1 tsp garlic powder

1 1/2 tbsp fresh rosemary, chopped

Toppings:

1 cup organic marinara sauce

1 nitrate free Italian sausage link

2 small crook neck yellow summer squash, diced

3 green onions, chopped

Handful of torn basil leaves

1 small tomato, diced

1/2 cup roasted red peppers, diced

paleo pizza crust

Preheat oven to 350 degrees.  Using a spoon, mix all crust ingredients together until it becomes very thick.  Using your hands, form the dough into a ball.  Lightly grease pizza pan with olive oil.  Place the ball of dough in the center of the pan and push and pat the dough down into the shape of a circle.  Make it as thin as possible.  The pizza will be about 12 inches across.  Bake the crust in the oven for 20 minutes.  When the crust is done, remove from the oven and evenly spread the marinara sauce over it.  Add the sausage and remaining toppings evenly over the sauce and bake for another 25-30 minutes.

Paleo pizza

And there you have it!  You can use just about any toppings you can think of on this.  One of my friends brought over her cast iron pizza pan and it made all the difference.  The crust was light and crispy.  Add a few bottles of wine and a few girlfriends and you have yourself a Paleo friendly ladies night!  Happy cooking!

Something to warm the bones – Chicken Tomato Basil Soup

It’s not cold here in SoCal right now.  In fact, it’s down right hot!  But that wont stop me from making soup.  It’s perfect for taking for lunch! This one takes a while to prepare but it’s well worth it. So tasty!

3 tablespoons of extra virgin olive oil

1 small chicken (2-3 pounds)

1 medium yellow onion, peeled and chopped

2 portobello mushrooms, wiped clean, dark gills scraped out, coarsely chopped

4 garlic cloves, peeled and crushed

2 large heirloom tomatoes, coarsely chopped

1 cup red wine (cabernet sauvignon works well)

3 cups chicken stock

1 bay leaf

1 tbsp dried basil

1 cup broccoli florets

1 cup cauliflower florets

IMG_2072Heat two tablespoons of the oil in a large pot over medium-high heat.  Place the chicken in the pot on its back and cook for 5 minutes.  Flip the chicken over and cook another 5 minutes on its breast.  Remove from the pot and set aside on a plate.

Add the remaining tablespoon of oil to the pot.  Add onion and mushrooms.  Cook until browned, 5 to 8 minutes, stirring occasionally.

Add the garlic and cook 1 minute longer.

Add the tomatoes, wine, and stock.  Turn heat to high and bring to a boil

Return the chicken to the pot and add the bay leaf.  Reduce heat to medium.  Cook, covered, stirring and basting occasionally for 1 1/2 hours.

Add the basil, broccoli, and cauliflower and cook for 5 to 10 minutes longer until the vegetables are tender.

Remove the chicken and cut into serving pieces.  Remove and discard the bay leaf.

Serve the chicken, vegetables, and stocks in bowls with basil sprinkled on top.

Chicken tomato basil soupThis is a super yummy soup!  I’ll definitely make it again.  Happy cooking!

 

 

Get your cold weather fix – Paleo No-Bean Turkey Chili

Okay, okay so it was 88 degrees here today and I sweat profusely as I ate this dish but it’s cold everywhere else in the country right??  If there’s one thing I miss on the Paleo diet it’s beans (hey, I’m half Brazilian, we live on the things).  I loooooove chili.  So when I came across this recipe in the book Paleoista is had to try it out.  I wasn’t disappointed either!  No chili powder in it so I’m still figuring out how and why is tastes to chili-y!

10 oz ground turkey

2 tablespoons extra virgin olive oil

1 small yellow onion, peeled and chopped

4 Roma tomatoes, chopped

4 garlic cloves, peeled and crushed

1 jalapeno pepper, seeded and chopped

2 cups chicken stock

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon cumin

1/8 cup dried cilantro

2 cups broccoli florets, lightly steamed

Sauteing onions in dutch ovenPreheat oven to 300 degrees.

Heat oil in a large cast iron dutch oven over medium heat.  Add the onion and cook, stirring, until browned, about 5 minutes.  Add the tomatoes and cook 5 more minutes.  Add the ground turkey and cook 5 minutes, stirring occasionally to break up clumps.   Add the garlic and jalapeno along with the stock.  Bring to a simmer.  Add the paprika, oregano, and cumin.  Cover and place in the oven.  Cook 1 hour, stirring every 30 minutes.

Remove from the oven, stir in the cilantro, and let sit for 10 minutes.

Place 1 cup broccoli in each of two bowls.  Ladle the chili on top.

Paleo No-Bean Chili in a bowlI have been enjoying this for lunch this week.  There’s no salt in the recipe so add some in if you think it will be too bland.  I recently rediscovered my dutch oven and have been using it a lot more recently.  I highly suggest everyone invests in one!  I have a Lodge but my next one will definitely be a Le Creuset! Hope you enjoy this chili.  Happy cooking!

Happy New Year! Detox time…Green Sushi Salad

Hi friends!  I’m back at it!  After my job change, a crazy move across LA and the holidays I’m finally ready to start cooking again. I’ve been cooking just not COOKING.  Nothing exciting at least.  I’m all settled in now and I have the time, so the blog is back in action!  I decided to start 2014 with a guided green detox from my favorite Hungry for Change book.  It’s a three day thing and then after that I’m doing Paleo for 30 days.  I’m making the commitment.  I posted my detox  breakfast smoothie on my Facebook page so if you’re interested, check it out there.  This salad is what I had for lunch all three days of the detox.  It’s surprisingly delicious!

For the Dressing:

1 tbsp finely grated ginger

1 tbsp tamari

Juice of 1 lemon

For the Salad:

1 ripe avocado, sliced

1 large cucumber,  halved and chopped

1 carrot, grated

Handful of alfalfa sprouts

Handful of fresh parsley, finely chopped

1 nori sheet, cut roughly with scissors into bite-sized strips

1 tablespoon sesame seeds

Avocados on cutting boardTo prepare the dressing, take the ginger gratings and squeeze them between fingers, making your hand a fist, into a small jar. Discard the pulp.  Add the tamari and the lemon juice to the ginger juice.  Close the lid and shake.

To prepare the salad, mix the avocado, cucumbers, carrot, sprouts, parsley, and strips of nori in a bowl and toss with the salad dressing.  Sprinkle the seeds over the top to garnish.

green sushi saladThis is a surprisingly hearty salad.  It takes a while to eat because there’s so much to chew but it will keep you feeling full!  Stay tuned for the dinner installment in a day or two and the results of the detox!  Happy cooking!