Monday, November 18, 2013

Recipe - Paleo Chips

Sometimes I need a salty snack.  In lieu of potato chips, I reach for proscuitto and bake it in the oven for a couple of minutes and end up with a delicious, salty, protein rich snack.  I first saw this method over on Nom Nom's blog.  They're a staple in our home.




You'll need:

Prosciutto

That's it.  Just meat.

Preheat your oven to 400*F.










Line a baking sheet with parchment or a silpat.  Place prosciutto in a single layer on the baking sheet.  Don't crowd it!!!









Bake for 10 minutes.  I tried to take a photo of the 10, but my timer kept flipping down to 9.  So then I gave up.

After 10 minutes or so, remove the prosciutto from the oven.












Allow them to cool. They just crisp up more and more as they cool.













Devour.







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Saturday, November 16, 2013

Recipe: West African Chicken Stew from Well Fed 2

Now that winter is creeping in, I'm wanting hearty, warm meals more often.

This recipe is adapted from Well Fed 2 by Melissa Joulwan.  I am slowly cooking my way through this book, as I did with the original Well Fed, hands down my most used cookbook.

This recipe didn't disappoint.  It will likely become a staple in our home, especially during our cold Canadian winters.

You'll need:

1/2 tbsp coconut oil
1 lb boneless, skinless chicken thighs (I used a mix of thighs and breasts)
salt and pepper
1 medium onion, chopped
1 - inch piece fresh ginger, grated
3 cloves garlic, minced
1/2 tbsp ground coriander
1/2 tsp cayenne pepper
1 bay leaf
1 - 28oz can diced tomatoes (the original recipe calls for 1 cup crushed tomatoes.  I misread. Whoops!)
1/4 cup water
1/4 cup sunflower seed butter (I use sunbutter with the green label, no sugar added)
1/4 tsp vanilla extract
fresh parsley for garnish





Sprinkle the chicken with salt and pepper.  Heat a large pot over medium high heat.  Add coconut oil and allow to melt.  Add the chicken in a single layer and allow to brown well on both sides, about 10 minutes.  Remove the chicken to a bowl to catch the juices.












In the same pot, cook the onions and ginger until soft, about 5-7 minutes.
















Add the garlic, coriander, cayenne and bay leaf.  Cook until fragrant, about 30 seconds.











Add the tomatoes and water, stirring to combine.













Nestle the chicken into the sauce, along with any juices it released.  Increase the heat and bring the pot to a boil, then reduce to a simmer and cook, covered for 30 minutes.












Remove the chicken from the pot.  Break the chicken into large pieces with the side of a wooden spoon.  Add the sunflower seed butter and vanilla to the pot and mix to combine.  Return the chicken to the pot and cover.  Heat through, about 5 minutes.










Serve sprinkled with parsley (and sunflower seeds if you have them on hand).











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Friday, November 15, 2013

Recipe: Deli Tuna Salad from Well Fed 2

When Well Fed 2 came out we were on vacation; one of the first things I did upon returning home was order it.  I was not disappointed.  For lunch today we had this tuna salad.  It was so delicious and I'm certain that it would last really well in the fridge for a couple of days and likely taste better with time.  To be honest, it's so great that it wouldn't last here that long.  But if you're batch cooking for the week, this is a great option to add into your meal plan.

This recipe is adapted from Well Fed 2.


You'll need:

2 cans of tuna, water or oil packed
1/4 medium onion, minced
1/4 cup fresh parsley leaves, minced
1/2 tbsp lemon juice
1/2 tsp ground black pepper
1/4 tsp salt
dash cayenne pepper
1 rib celery, diced
2 tpbs dried chives (I didn't have any, so left these out and it was still delicious)
1/4 cup dill pickle, minced
1/4 cup Olive Oil Mayo






Drain the tuna and keep 1 tablespoon of the oil if using oil packed tuna.  Drain completely if using tuna packed in water.  In a bowl combine tuna, reserved oil (I added 1 tablespoon of olive oil since I was using water packed tuna), lemon juice, parsley, salt and pepper and cayenne.  Set aside and allow it to marinate for 10-15 minutes.










While waiting, dice your celery and dill pickle.














After waiting, add in the celery, chives and pickle.  Fold in with a rubber spatula.












Add in olive oil mayonnaise.  Fold again with a spatula.














I love tuna salad on its own with cucumber slices or stuffed inside of peppers.  What's your favourite way to eat tuna salad that doesn't involve bread?









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