Chicken

Stove-top “Grilled” Chicken

Sovetop chicken breast salad

 

 

 

Assemble:

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Stove-Top Grilled Chicken

This chicken is so amazingly tasty and easy. I always use it to top my salad when I make it- a “grilled” chicken salad.

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As you can see in the photo, I also sauté garlic and mushroom along with either avocado slices or use my homemade guacamole.

Homemade garlic mayo or garlic sauce also goes well with it to give it a chicken shawarma feel.

The salad I make is simple, I either just use lettuce or throw in anything green I have available and some sprouts if I have any made up. The dressing is smashed garlic, salt, fresh lemon and olive oil. I usually also add fresh chopped cilantro or parsley and mint, depending on what’s available. Really, you can eat it over any salad or even just grilled veggies.

With the sides I mention; salad or grilled veggies, this makes a great lunch, especially since even cold, the chicken tastes great. This dish is especially if you’re doing an elimination diet, AIP or Paleo. It will leave you satisfied and not feeling full/bloated.

There is no specific amount for the ingredients, it’s basically however many breasts you are doing that will fit in your pan, probably 2 breasts per 10 inch pan.

Ingredients:

  • 2 chicken breast
  • ¼ tsp. unrefined salt
  • Filtered water (about ½ cup total)

Instructions:

1. Place whole chicken breasts on a pan on medium-low heat that has a lid, not tight so that steam can escape. Sprinkle the salt and about 3 Tbs. of water.

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2. Put the lid on and steam for about 3-5 minutes until the outside of the breast is white and you are able to cut it into slices easily.

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3. Once you have cut the chicken breast into slices, put the lid on again and add a Tablespoon or 2 of water if needed.

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4. Once the slices have turned completely white, don’t add more water yet. Let the side facing down dry out a little and start to brown, but be careful don’t burn. If it starts to burn just add a Tablespoon or 2 of water.

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5. Once it has browned, turn over and do the same thing on the other side. This whole process takes about 20 minutes.

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6. At the end, remove the lid and add a Tablespoon of water to moisten the chicken if needed; it will quickly evaporate from the heat.

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Paleo Chicken Coconut Curry

 coconut paleo curry

There are so many curry recipes out there, and I think the world could never have enough 🙂  Here is one that I really enjoyed making (and eating). It was quick to throw together about 20 minutes total since I had just made chicken broth). This recipe also makes a great AIP (autoimmune protocol) dish with any necessary adjustments.

~Enjoy

Chicken Coconut Curry makes about 8 servings

 Ingredients:

  • 4 Tbs. coconut oil or ghee
  • 1 inch fresh ginger, peeled and chopped or grated (if not using processor)
  • 2 inches fresh turmeric peeled and chopped (if not using processor) – If no fresh is available, use 2 tsp. and add it with the cumin powder.
  • 6 cloves garlic, peeled or minced (if not using processor)
  • 1 small onion, peeled and quartered or minced (if not using processor)
  • Optional for spicy – 1 Serrano pepper; seeds removed and discarded

 

 

  • 5 medium carrots, peeled and cut in coins or cubes (however you prefer)
  • 4 C cauliflower flowerets in bite-sized pieces
  • ½ head of small purple (or green) cabbage, cut in chunks
  • 3 C of squash (I use zucchini but any kind of winter/summer will do)
  • 1 Tbs. cumin powder
  • 1 tsp. unrefined salt (Celtic or Himalayan)

 

Instructions:

 

  1. In a food processor, place the ginger, turmeric, garlic, onion and optional pepper and pulse until finely chopped. If there is no food processor available, mince those ingredients and use a cheese grater for the ginger and turmeric.
  2. In a large pot, melt the coconut oil and add the ingredients you processed or finely chopped.
  3. Sauté for just 1 minute until the aromas are released.
  4. Then add all of the cut vegetables and coat them well with the oil.
  5. Sprinkle the cumin powder and salt and mix again.
  6. Add the coconut milk and chicken broth. Add more broth if needed at any time.
  7. Add the cooked chicken.
  8. Bring the liquids to a boil, then reduce heat and simmer for about 10 minutes or until the vegetables are tender or to your liking.

 

  • The flavors are best when allowed to sit in the pot with a lid for a couple hours, but it can be eaten immediately.
  • Top individual servings with fresh chopped cilantro.
  • You can serve over basmati or jasmine rice, or eat as is.
  • Another option is to add a dash of cayenne and cumin to individual bowls.

Chicken, Butternut Squash and Kale Soup

Chicken, Butternut Squash and Kale Soup

Another fall/winter soup that is keeping us warm, especially with the addition of cayenne I like to add to my own bowl 🙂  I have been trying out all kinds of different soups that involve either kale, butternut, broccoli and/or chicken (or a mix). I really like this one as it is light yet satisfying.

Ingredients:

  • 1 Tbs grass-fed butter, ghee, or coconut oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 4 Cups butternut squash, peeled and cut into ½ inch cubes
  • 2 Cups kale, chopped
  • 4 Cups homemade chicken broth
  • 2 Cups shredded chicken, de-boned and already cooked (left over’s from making chicken broth work well)
  • Salt to taste

Optional spices for individual servings; fresh cracked pepper, cumin and cayenne

Instructions:

  1. In a large cooking pot, melt butter and sauté onions and garlic on low until onions are limp.
  2. Add butternut squash and sauté for about 5 minutes, stirring to make sure they don’t stick to the pot.
  3. Then add kale and broth, bring to a boil, then simmer with the lid on for about 15 minutes or until butternut squash is tender  and still firm (not mushy).
  4. Mix in the already cooked chicken, cover with the lid and remove from heat.
  5. Wait about 5 minutes before serving.
  6. Flavor with salt and spices as desired.

Make a great portable soup when heated and stored in a thermos.

Creamy Mushroom, Broccoli and Chicken Soup -PALEO!

Creamy Mushroom Broccoli and Chicken Soup

This soup is perfectly light on the stomach as well as satisfying and best enjoyed on cold fall/winter days. I have been accused of adding starch or flour to this soup because of its consistency, but you’ll see once you try it why one might think that 🙂

Ingredients:

  • 2 Tbs. grass-fed butter, ghee, coconut oil or other cooking fat, divided in half
  • 2 C chicken breast, thigh, or a mix of both, chopped or cubed
  •   ½ tsp. unrefined salt
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 2 C broccoli stems, chopped small
  • 2 ½ C mushrooms, chopped small
  • 4 C homemade chicken broth
  • 1 tsp. ground cumin
  • 2 C broccoli florets

Instructions:

  1. Melt 1 Tbs. butter or other cooking fat in a pot and add chicken. Cook fully until beginning to brown.
  2. Once finished, remove from pot and set aside until later.
  3. Add the remaining 1 Tbs. butter or other cooking fat to the pot and the onion and garlic. Sauté a few minutes until onions become limp.
  4. Add the broccoli stems and mushrooms, coat well and stir for about 1 minute.
  5. Next add the broth, cumin and bring to a boil then simmer covered for 10 minutes.
  6. Then use either an immersion blender and blend the soup contents, or remove and blend until smooth in a food processor or blender.
  7. Taste and add more salt if needed.
  8. Return blended soup back to the pot and add the broccoli florets and cooked chicken.
  9. Cover with a lid and simmer about 10 minutes or until broccoli is tender, but still slightly crunchy.
  10. Let sit for about 10 minutes or longer before eating for best flavor.

This make a great portable lunch when heated then stored in a thermos.

Red Thai Curry

Red Thai Curry Dish

I have never attempted to cook Thai food before, but I saw this great looking recipe on The Nourishing Gourmet today and I knew that’s what I wanted to eat today. It looked easy enough, and I had most the ingredients. The problem is, I didn’t have the first idea what red curry sauce was, and I know I definitely don’t want to buy it pre made because of all the food additives and preservatives, so I searched online to see how to make it. To say the least, it was overwhelming, about 20 ingredients/spices that I didn’t have nor would I normally use up. So, I put my thinking cap on and figured out how to make the same taste I remember from eating at Thai restaurants in the past.

To my surprise, it came out excellent, I even made some honey sweetened chai tea to go with it (I’m sure not even close to the real thing, but it was delicious and nourishing either way).

*If you follow this recipe exactly, the spiciness is a medium spicy

Recipe:

SAUCE-

4 Tbs. tomato paste

1 Cup coconut milk or coconut water

1 small onion, peeled and quartered

1 inch fresh ginger, peeled

3 cloves garlic, peeled

½ tsp. red chili pepper (I used Trader Joes brand), or to taste –leave out if you don’t want spicy

2 Tbs. curry powder (I used Trader Joes brand), or to taste – less if you want less spicy

1 tsp. unrefined salt, or salt to taste

1-2 Tbs. naturally fermented soy sauce or fish sauce (I use Braggs Amino Acids), OPTIONAL

1 tsp. coconut sugar, OPTIONAL

½ Cup heavy cream (preferably organic/grass fed) this is to make it creamier, OPTIONAL

 Other Ingredients-

2 Tbs. extra virgin coconut oil, or butter

1 bell pepper (any color, or mix), sliced in fine strips

1 small onion, diced or fine strips

2 Cups chicken broth or water (broth more flavor)

1 lb. chicken, cooked – you can use leftovers, chicken from making stock (which will be shredded as I did), or boil or bake bite size pieces

2 Tbs. fresh cilantro, chopped

Instructions: 

1-      Put all the ingredients for the sauce in a blender and blend until smooth, taste and adjust flavoring if needed. If you don’t like spicy, use less curry powder and add little by little until you reach a taste you like. Remember, the sauce flavors will adjust when cooked.

2-      Sauté bell pepper and onion in coconut oil until soft

3-      Then add broth and sauce; cook for about 10 minutes or until sauce is thickened and bell pepper is tender/soft.

4-      Add the cooked chicken and cilantro, simmer for another few minutes. You can add more cream to thicken at this time if you’d like.

Note:

The longer it sits after it cools, the more flavors are released. Serve hot over white rice, brown rice, or quinoa.