Archive for July, 2011

Chicken Cacciatore (Paleo)

I was ecstatic to find a locally raised, organic, pastured chicken at Whole Foods and knew I wanted to make cacciatore. I asked my butcher to cut the chicken into pieces for me and he gladly did. This is simmering on the stove now and it smells so good in here, I can’t wait to dig in later. I’ve always preferred my cacciatore over rice rather than pasta. To keep mine primal I’m serving it over cauliflower rice.

Chicken Cacciatore

1 whole chicken, cut in pieces
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 large bell pepper, chopped (I used red)
1 ( 28-ounce) can crushed tomatoes
2 cups chicken broth (I used organic, free range)
1/2 cup large green olives, cut in half
1 tsp dried oregano
1 Tbsp dried parsley
pinch red pepper flake
a few splashes of red wine vinegar
a few leaves of fresh chopped basil

Directions

Season the chicken pieces with salt and pepper. In a large heavy saute pan, heat the oil. Add the chicken pieces saute just until brown, about 5 minutes per side. Set the chicken aside. Drain some of the fat out of the pan leaving just enough to saute the vegetables. Add the bell pepper, onion and garlic and saute over medium heat until the onion is tender. Add the tomatoes, broth, olives, oregano, parsley and red pepper flake. Bring to a simmer. Return the chicken pieces to the pan and continue simmering for about a half hour.

Place chicken in a large serving bowl. Add a few splashes of red wine vinegar and cook for about 3 more minutes. Turn off the heat and add the basil to serve.

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Indian Spinach

Original recipe is called Saag Paneer, but since I didn’t add any paneer I guess it’s just saag? Anyway, it’s spicy and delicious. This is one of those recipes where I measured carefully rather than eyeballing it – you don’t want to actually add too much garam masala because your spinach will taste like potpourri! Also, I like very spicy food and I only used a half a serrano pepper – it had a good amount of heat. If you don’t like very spicy food I’d suggest trying a quarter of a serrano. I also used greek yogurt for the protein bump.


This picture isn’t all that appetizing, but I promise it tastes good!

Indian Spinach
from Aarti Sequeira

1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped
1/2 teaspoon store-bought or homemade garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth

Directions

Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.

Add 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Saute the mixture until it’s evenly toffee-coloured, which should take about 15 minutes. Don’t skip this step – this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling.  Serve.

Sesame Peanut Noodles

I’ve been craving pasta, macaroni and noodles of all kinds lately. I have another Sesame Noodle recipe and a couple other variations of peanut sauces but this one came together super fast and easy.

Sesame Peanut Sauce

1 Tbsp toasted sesame oil
1 Tbsp water
1 Tbsp soy sauce (or aminos)
2 Tbsp Sriracha
2 heaping Tbsp peanut butter
2 Tbsp lemon juice (or lime juice, or mild vinegar)

Whisk all ingredients until well combined. Serve over noodles and veggies of choice. I used low carb spaghetti, zucchini noodles, carrot noodles, broccoli florets, and grape tomatoes from the garden.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
July 2011
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