Archive for April, 2016

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.