April 10, 2016

Chili Cilantro Lime Chicken

Found this here: http://paleopot.com/2013/01/chili-cilantro-lime-chicken/ The picture looks absolutely delicious, so I’m totally just copy-pasting what he said to do. GFCF, Feingold stage 2 (because of chili powder & cayenne. You could try omitting/subbing those to make it stage 1.)

What you need:

  • One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
  • Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
  • 1/2 cup of lime juice (about 2 limes).
  • 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
  • 2 generous handfulls of fresh cilantro.
  • 3 cloves of garlic.
  • 1 tbsp of olive oil.

How you make it:

  1. Wash your chicken off under cold tap water and then dry with paper towels.
  2. Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
  3. In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
  4. Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
  5. Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
  6. Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
  7. Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
  8. Place your chicken in your slow cooker along with any marinade left over in your bag.

Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.

Now, in the comments, it mentions being able to do this with just chicken breasts…even freezing them in the marinade as a make-ahead option (thaw overnight in fridge the night before cooking, or even just toss the whole frozen works in the crock but cook closer to 8 vs 6 hrs.) If this is half as good as it looks, I’m sure we’ll try those easy options too. But the first time I want to try it like it shows because yum.

April 10, 2016

Butter Chicken

Found this recipe here: http://www.becomingness.com.au/blog/slow-cooker-butter-chicken There is no butter in this butter chicken. No idea if that’s typical or not, as I was a picky picky person who never branched out to try new foods for the longest time…and by then our household was largely special-diet anyway. So.. this appears to be GFCF, and Feingold stage 2 friendly (tomatoes and spices.. no real way to make it stage 1.)

Slow Cooker Butter Chicken

Serves 4 – 6

Ingredients

  • 1 tablespoon coconut oil
  • 3-4 cloves garlic, crushed
  • 1 onion, diced
  • 1 + 3/4 cups coconut milk
  • 3/4 cup tomato paste
  • 2 tablespoons tapioca flour
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon chili powder (add more if you like it hotter)
  • Sea salt and black pepper, to taste
  • 2.75lb chicken, cut into small pieces
  • Fresh coriander, to serve

Method

  1. Heat coconut oil in a large saucepan on medium high heat
  2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have become translucent.
  3. Add coconut milk, tomato paste, tapioca flour, garam masala, curry powder, chili powder and ginger powder, stirring until well combined and the sauce has started to thicken. Season with salt and pepper.
  4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
  5. Cover and cook on low heat for 5 hours.
  6. Serve with the coriander and your favorite side
April 10, 2016

Moroccan Beef Stew

Found this one and it intrigued me. http://andhereweare.net/2013/12/easy-moroccan-beef-stew.html/ It has you using a Dutch oven to make it, but says it could be done in the crockpot instead. If I do it, I’m sure I’ll go that route (increased cooking time, as per usual with a slow cooker). If hubby does it, he’ll probably try it the Dutch oven way so that’s what I’ll put here. GFCF, Feingold stage 2 because of some of the spices in the Moroccan spice blend. (If you alter that, it could probably be made stage 1).

Easy Moroccan Spiced Beef Stew with Lemons and Butternut Squash

What You’ll Need

  • 3 medium yellow onions, roughly chopped
  • 2 lbs beef cut into 1 inch chunks
  • 2 T Moroccan spice blend (**recipe below)
  • 1 T sea salt
  • 1 t freshly ground black pepper
  • 1/3 C Earth Balance butter substitute
  • 3 cloves garlic, crushed
  • 2 C beef stock (other stock or water also acceptable)
  • 2 lemons (the original recipe had you using whole lemons. Several commenters remarked on the bitterness this created. We’ll likely just use the lemon juice & some zest.)
  • 1 medium butternut squash, peeled and seeded, cut into 1 inch chunks
  • Optional: greens (the author used beet greens and stems)
  • 1 bunch fresh cilantro, roughly chopped

What to Do:

  1. Place all of the ingredients except for the butternut and cilantro into your dutch oven.
  2. Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven and cook for 2 hours.
  3. Add the butternut squash and stir into the pot, scraping the bottom with a wooden spoon. If you are using some greens, then now is the time to add the chopped stems, if using. If the stew is already thick, you can add some more liquid.  Cook in the oven for 1/2 an hour more, until the squash is tender.
  4. Take your stew out of the oven.  Stir it up and taste it.  If needed, add extra lemon juice and salt. Stir in the leafy greens, if using.  Throw the chopped cilantro in the pot and cover again for a few minutes, until the herbs turn bright green.
  5. Serve over rice/cauliflower rice or eat it on its own as you would a hearty stew.  Enjoy!

**Moroccan Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Combine well. Store in airtight container in cool room for up to 1 month.

April 9, 2016

Spaghetti Pie

This looks intriguing. Found here: http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/ GFCF already (if you don’t add the optional cheese), Feingold stage 2.

Almost 5 Ingredient Pizza Spaghetti Pie
Serves: 3-4

Ingredients
  • 1 large spaghetti squash (about 600 grams)
  • 1 pound italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
  3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
  7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.
February 24, 2016

Greek Stuffed Chicken Breast

I found the idea for these here: http://www.primallyinspired.com/greek-inspired-stuffed-chicken-breasts-in-the-crockpot/ They sound amazing and make me hungry, but the thought of handling raw chicken enough to cut a slit and stuff it chases my appetite away again. Just not worth it. But maybe this can be a weekend meal for my husband to make. *hehe* Gluten-free, can easily be dairy-free, fits Feingold (what stage depends on what you stuff it with.)

Greek Inspired Crockpot Stuffed Chicken Breasts

4 – 6 servings

Ingredients:

4 – 6 boneless chicken breasts

1 T olive oil or fat of choice

½ onion, diced

½ red pepper, cut into thin strips

2 pepperoncini peppers, cut into thin strips

6 oz fresh spinach

2 tsp minced garlic

1 ½ tsp fresh oregano or ½ tsp dried oregano

salt and pepper

squeeze of lemon

1 cup chicken stock

1/3 cup feta cheese, if you tolerate dairy. If not, leave out.

(they suggest a half cup of wine. We’ll leave it out as it’s not tolerated well by the Feingold kiddo.)

Optional Toppings: fresh parsley, fresh oregano, or fresh mint, squeeze of fresh lemon

DIRECTIONS:

Cut a deep slit in the middle of one side of each chicken breast so that you form a deep pocket. Generously salt and pepper each side of the chicken and set aside.

In a skillet over medium heat, pour in the olive oil. Cook the peppers (leave out peppers for stage 1 Feingold) and onion for just a minute or two until they are no longer raw. Add in your garlic and spinach and cook just until spinach is wilted. Add in your fresh or dried oregano and an additional pinch of salt and pepper. Remove from heat.

If you are using feta, stuff a heaping teaspoon of feta into the pocket of your chicken, making sure to stuff it as far back as you can go. Then spoon equal amounts of spinach/pepper mixture into each chicken breast. Add the stuffed chicken breasts to the crockpot. Squeeze a small splash of fresh lemon juice over the chicken. Add the chicken stock and wine to the crockpot. Cover the lid and cook on low for 6-8 hours or high for 4 hours. Top with any optional toppings if you wish and serve. Enjoy!

My Additional Notes:
We’ll be filling ours with different things most likely. Obviously the youngest won’t have feta as he’s dairy-free. To keep the cheese from the others off of his, we’ll probably fashion a “boat” out of foil for his and put it on top of the others just in case cheese melts and runs out. I’m also absolutely sure that he and I will be adding diced black olives to ours. Because yum.

February 24, 2016

Crock pot chicken musakhan

Well, I’m getting ready to take over most of the weeknight suppers (or at least that’s the plan). This means I’m on the hunt for crock pot meals, as my husband is pretty undeniably the better cook (and definitely the one who enjoys it more – anything more than zero would be more, ha!) but I can usually not screw up something in the crock pot. We’ve got a couple that we like already, but I decided to hunt around for new ones to try as well. This one caught my eye – already gluten & dairy free. Stage 2 for Feingold because of the cloves, but those are okay for us. Original recipe found here: http://blog.stuffimakemyhusband.com/2013/07/crock-pot-chicken-musakhan.html

Update: Tried this one. It was weird dumping smells that reminded me of holiday baking in a pot with chicken and onions. I was sure I would end up not liking it. Uh.. wrong. I LOVED it. And so did everyone else, with the exception of maybe Elliot (who is always hit or miss. One day he’ll love something, the next it’s dead to him.)

CROCK POT CHICKEN MUSAKHAN
Serves about 6

INGREDIENTS

  • 2.5 lbs boneless skinless chicken (she used thighs, we’ll use breasts)
  • 2 onions, halved lengthwise and thinly sliced
  • 1.5 Tbs olive oil
  • 0.5 oz (weight) ground sumac
  • 1 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • Big pinch saffron (optional, but nice)
  • Handful of pine nuts
  • Fresh mint for garnish (optional)
  • Salt and pepper

DIRECTIONS

  1. In a large microwave safe bowl, combine the onions, olive oil, sumac, cinnamon, allspice, cloves, and saffron. Microwave for 2.5 minutes, stir, then microwave for another 2.5 minutes. If you don’t mind dirtying a pan, you can of course saute the onion and add the spices, I just like this shortcut when I’m using the slow cooker. (This is copied from the link above. I really like this lady. She speaks my language. Easier dishes and not turning on the stove? Sold.)
  2. Dump the chicken into the slow cooker. Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.
  3. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. (And now we have to saute. Well.. it can’t all be perfect.) Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.
August 16, 2015

White Chicken Chili

Original recipe can be found here: http://moneysavingmom.com/2013/12/white-chicken-chili.html It sounded pretty intriguing, is gluten-free, and with approved brands is stage 2 Feingold friendly, but I needed to adapt it to make it able to be non-dairy. Fortunately, the first note in the comments section mentioned that they made a similar recipe but without the cheese, and with the addition of corn and lime juice. Both are well liked in our house, so I’m thinking that’s the way to go.

White Chicken Chili

  • 3 cups cooked, diced chicken
  • 3 16-ounce cans Great Northern beans, drained
  • 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
  • 4 cups chicken broth or stock
  • 16 ounces grated Monterey Jack cheese, divided (less works too J)
  • 1 Tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 can corn, drained
  • ? lime juice
  • Salt and pepper to taste, if needed

In a large sauce pan, heat oil over medium heat. Add onions and cook until translucent. Stir in garlic and remaining spices except salt and pepper.

Saute for 2-3 minutes. Add chicken, beans, chilies, broth, corn, and lime juice. Simmer over low heat for 15 minutes, stirring occasionally. Dish up dairy-free versions now, then add cheese and cook a few more minutes to melt.. or just serve with cheese on top.

Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with remaining cheese.

August 16, 2015

Slow cooker chicken curry

First found here: https://www.newleafwellness.biz/2013/03/11/slow-cooker-chicken-curry-recipe/ Piqued my interest because it’s already safe for all of us (gluten-free, dairy-free, and Feingold stage 2 friendly). I would love the peas to stay, but hubby is morally opposed, so they’ll likely go. Maybe I can sub something else vaguely healthy in. (Diced carrots? Zucchini?)

Slow Cooker Chicken Curry

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1, 6oz can of tomato paste
  • 1, 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

My directions are a little different than the link above in order to dirty as few dishes as possible:
-Dump everything but the chicken in the crockpot & stir it well.
-Add the chicken, making sure it gets fully coated/covered by the sauce.
-Cook on low for 7-8 hours, shred chicken, cook another half an hour. (Because no way am I chopping raw chicken into bite size pieces. Raw chicken feels gross.)

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

April 27, 2015

Bacon Meatballs

We came across this recipe: http://paleomg.com/superbowl-snacks-bacon-meatballs-mango-honey-mustard-sauce/ when hunting for SuperBowl snack food ideas. Bacon meatballs? Uh, yes please! We didn’t bother making the dipping sauce that was posted with it (mango honey mustard, head over to the link if you want that), but loved ’em plain. Or with BBQ. Or with ketchup. Or with spicy brown mustard. (I’m Team Plain myself, but everyone liked the meatballs no matter what they put them in.)

Ingredients
For the balls:
  • 1.5lbs ground beef (or any other ground meat you see fit)
  • 6 slices of bacon, cut into 1 inch pieces (we use Hormel Natural Choice)
  • ½ yellow onion, diced
  • 1 egg, whisked
  • ¼ cup almond flour
  • 1 teaspoon cumin
  • ½ teaspoon chili powder (this is stage 2 for Feingold folks.. you could try just more cumin/black pepper for stage 1)
  • salt and pepper, to taste
Instructions
  1. Preheat your oven to 350 degrees.
  2. Put a large skillet over medium heat and add your diced bacon to it.
  3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
  4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
  5. Use your hands to mix all that goodness up thoroughly.
  6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
  7. Bake for around 10-15 minutes, depending on the size of the meatballs.
April 27, 2015

Chicken with Onion-Mustard Sauce

Came across this recipe here: http://paleoleap.com/chicken-onion-mustard-sauce/ and it intrigued me. I love mushrooms, but I’m sure they’ll end up being made on the side rather than mixed in, since the (amazing) cook can’t stand them and I’m happy to have them however I can get. Ha! Other than that, we wouldn’t need to tweak the recipe much to suit our various diets.

Chicken with Onion-Mustard Sauce Recipe
SERVES: 4 PREP: 15 min COOK: 35 min
Ingredients

4 boneless chicken breasts
¼ cup tapioca starch
4 cups button mushrooms, sliced
1 onion, sliced
2 tbsp. fresh rosemary
1 tbsp. whole grain mustard (would have to check this out..making our own, or just getting stone ground. Dietz & Watsonhas one.)
2 tbsp. Dijon mustard (Annie’s Organic is okay for Rowan, others have wine)
2 tbsp. fresh parsley, chopped
¼ cup chicken stock (Pacific is our typical brand)
¼ cup coconut milk
¼ cup white wine (optional)
4 tbsp. ghee Earth Balance butter substitute
Sea salt and freshly ground black pepper

Preparation

  1. Mix the tapioca starch and some salt and pepper to taste in a bowl.
  2. Dredge the chicken in the seasoned tapioca starch.
  3. Heat a large skillet over a medium-high heat and add the ghee butter sub.
  4. Add the chicken breasts to the skillet. Cook for 4 minutes per side, until browned, and set aside.
  5. Add the mushrooms to the skillet and cook for about 4 minutes. (Might saute these in a separate pan simultaneously).
  6. Add the onion and rosemary and cook for another 2 minutes.
  7. Pour in the Dijon mustard, whole grain mustard, and wine, and use a spatula to scrape any browned bits from the bottom of the pan.
  8. Add the parsley, chicken stock, and coconut milk.
  9. Return chicken to the skillet, reduce the heat to a simmer, and cook until the chicken is cooked through.

(Stage 2 of Feingold because the Annie’s Dijon has cloves in it.)