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Posts Tagged ‘leftovers’

When we think of cinnamon, we always tend to associate it as an ingredient used primarily in sweet dishes and deserts, however many Middle Eastern main dishes use cinnamon as part of their spice blend.   When cooked with meats and vegetables, the  cinnamon takes on an unexpectantly different flavour that adds extreme warmth to this wonderfully fragrant dish.   As traditional Moroccan dishes often contain chickpeas and/or potatoes, I’ve paleoize this one by substituting these ingredients for various paleo and primal friendly root vegetables and served it with a side dish of steamed kale. 

Ingredients:

  • 6 skinless, boneless chicken breast cut in 1 inch pieces and season with salt & pepper
  • 1 tbsp coconut oil or olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 1 cinnamon stick
  • 6 turnips, peeled and cut into 1 inch pieces
  • 1 rutabaga, peeled and cut into 1 inch pieces
  • 4 parsnips, peeled, core removed and cut into 1 inch pieces
  • 1 small butternut squash, peeled, seeds removed and cut into 1 inch pieces
  • 1 28 oz can whole plum tomatoes broken into bite size pieces 
  • 2 cups chicken stock
  • chopped fresh cilantro

Cook it up:

  1. In large sauce pan or dutch oven, heat oil over medium high heat
  2. Add chicken and saute until golden, but not cooked all the way through.  Remove and reserve in bowl
  3. Add onion and saute until golden
  4. Add garlic, cinnamon, curry and cumin, stir to combine
  5. Add  turnips, parsnip, rutabaga and chicken stock.  Cover and simmer for about 10 minutes.
  6. Add butternut squash and continue simmering for a further 10 minutes or until the veggies are tender
  7. Add tomatoes and chicken.  Simmer until chicken is cooked through  5 minutes
  8. Serve with a sprinkling of cilantro on top

Note:  This can also be made in your slow cooker, but it does take about 2 steps.   To cook in slow cooker, add all ingredients with the exception of the tomatoes and butternut squash.  Set slow cooker on low for 8 hours.  When there is approximately 3 hours remaining in the cooking time add the tomatoes and butternut squash and continue cooking. 

I have cooked this stew both ways, the first using the slow cooker and the second on the stove.  The slow cooker method is equally as delicious, but you may find that your veggies and chicken get quite soft and may break apart a bit more than the stove top method where you can better control the desired tenderness of your veggies.

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Breakfast Egg Cups

Here’s another great quick and easy, yet very impressive, brunch idea.  By cooking these in muffin tins, you will create a little cup that holds everything together.  I’ve used a spinach and mushroom filling, but any cooked veggies will do so don’t be afraid to get creative and experiment a little.  Also, if you’re still including dairy in your diet, try adding a piece of goat cheese between the egg and veggies or even a sprinkle of grated cheese on top.  The opportunities are endless!!  

Ingredients for One Serving

  • 2 slices of black forest ham – I used gluten & soy free with low nitrates and low sodium
  • 2 eggs
  • handful of fresh spinach
  • 4 mushrooms, cleaned and sliced
  • 2 tsp of finely chopped onion
  • 1 garlic clove, finely chopped
  • 1 tsp coconut oil

Directions:

  1. Heat oven to 350°F
  2. Line 2 muffin cups with a slice of ham each.  Bake in oven for ~ 5 minutes, until edges look like they are starting to brown and ham holds its cup like shape
  3. While ham is cooking, in small frying pan, heat coconut oil over medium heat
  4. Add mushrooms, garlic and onion and saute until cooked
  5. Add spinach and continue cooking until wilted.  Set mixture aside
  6. To assemble fill each ham cup (still in muffin tin) with about 1 tbsp of the mushroom spinach mixture.  Crack an egg over the top of each and season with salt and pepper.   
  7. Place back in oven.  Bake for about 10 minutes or until the egg is cooked to your liking. 

Serving suggestions:  To add a few extra carbs to the mix, try serving them with a few of my spaghetti squash fritters or some mixed berries on the side.

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  • I love Indian food especially curry as there is something so wonderful and fragrant about the spices in the dish that make it a great meal for a cold winter’s night.  Traditionally, most curries are served with either rice or naan bread  both of which are definitely not primal/paleo friendly so my goal was to find an equally delicious and satisfying primal/paleo substitute.  Enter cauliflower “rice”.  Cauliflower has a great mild flavour and by using your food processor, in about 3o seconds you can easily transform a head of cauliflower into rice-size grains that can be used as a substitute for rice or pasta in all your favourite dishes.   For my curry recipe, I opted to add the cauliflower to the curry while it was cooking to help it absorb the flavour and create a Biriyani style curry.  But, this dish would be equally as good if you served the curry over steamed cauliflower “rice”.    In addition, to speed up the prep of this dish, instead of opting to roast and grind my own spices (which I have done and let me tell you it was a bit ambitious!), you can find some great primal/paleo friendly curry pastes in your local grocery store which will make quick work for this fabulous dish. 

Ingredients:

  • 2 lbs stewing beef or other game meat
  • 1 tbsp coconut oil
  • 1/2 white onion, diced
  • 6 tbsp curry paste – I used a Biriyani paste, but any kind will do
  • 1 can low sodium diced tomatoes
  • 1 head cauliflower, stem and outer green leaves removed and broken into florets

Directions:

  1. Heat oil over medium heat, add onions and saute until glossy
  2. Add beef and turn heat up to medium-high.  Saute beef until brown on all sides
  3. Stir in curry paste and cook with beef and onion mixture for about 5 minutes
  4. Add canned tomatoes.  Reduce heat to low and simmer for about 45 minutes, stirring occasionally.
  5. While curry is cooking, place cauliflower in small batches in food processor and pulse until the cauliflower resembles a rice sized consistency.   Place in bowl and set aside.
  6. After curry has cooked for about 45 minutes, add cauliflower to curry mixture, stir to combine.
  7. Simmer over low heat for about 20 minutes or until cauliflower is tender.   

Note:  This recipe yields about 8 servings, so it will give you lots of leftovers to pack in lunch size servings for a grab and go meal

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We all lead very busy lives which means on most days, we arrive home completely ravenous and look to grab the quickest thing to eat, or even worse you hit the drive-thru on the way home where you’re hard pressed to find anything primal or paleo.   But with only a little pre-planning you can have a delicious primal/paleo friendly hot meal waiting for you the minute you arrive home. 

This chicken stew recipe uses another one of my favourite kitchen appliances – the slow cooker a.k.a. the crock-pot.  It has to be one of the simplest ways to cook as you literally throw in a bunch of ingredients, plug the slow-cooker in and let it do all the work.  What you end up with is tender vegetables and fall off the bone meats.  This stew has become one of my favourite hearty winter meals and I usually make a big batch every few weeks.  Not only does it give me a wonderful fresh meal to arrive home to, it also leaves me with lots of leftovers that I freeze in individual lunch size servings to take to work keeping me primal happy all day long.

Ingredients – 4-6 servings

  • 9 skinless, bone-in chicken thighs, trimmed of excess fat
  • 4 carrots, peeled and sliced in 1/2 inch slices
  • 4 celery spears, sliced in 1/2 inch slices
  • 1/2 lb white mushrooms, cleaned and quartered
  • 1/2 lb cremini mushrooms, cleaned and quartered
  • 6 garlic cloves, peeled and roughly chopped
  • 1 small onion, roughly chopped
  • 2 tbsp tomato paste
  • 1/4 cup organic chicken stock
  • 1 28 oz can italian plum tomatoes – look for low sodium ones
  • 1 tsp each dried rosemary and parsley
  • 1/2 tsp each dried basil and sage
  • 2 small bay leaves
  • salt & pepper to taste

Let’s get cooking

  1. Place carrots, celery, mushrooms, onion, garlic and spices in slow cooker and toss to combine
  2. Dissolve tomato paste in chicken stock and add to slow cooker
  3. Add canned tomatoes to slow cooker and roughly break up tomatoes
  4. Stir everything to combine
  5. Add chicken thighs and stir to combine
  6. Cover with lid, plug-in the slow cooker and set it on low for 8 hours.
  7. Carefully remove chicken thighs, trying to keep them intact as the meat will want to fall off the bone.
  8. Stir sauce and veggies together. 
  9. To serve, place 2 chicken thighs on plate and cover with about a cup of the sauce and veggies. 

Quick Morning Time Saver – place all the ingredients in the cast iron slow-cooker pot the night before, cover with lid and place in the refrigerator.  In the morning, just drop the pot into the base, turn it on and let it cook away!!

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For many of us, switching to a primal diet has forced us to give up many favourite breakfast meals including; cereals, pancakes and of course everyone’s favourite Eggs Benny.  But, with a little creativity, it’s easy to recreate a very similar dish that I have to say is even more delicious.  Using one of my new favourite primal foods, Spaghetti Squash, you can easily make some great fritters to replace the traditional english muffin.  The coconut flour in this recipe will help the mixture bind together and hold when cooking. 

Curried Spaghetti Squash Fritters

Ingredients:

  • 1/2 medium-sized spaghetti squash, cooked (see note below for cooking instructions)
  • 2 garlic cloves, minced
  • 1 tbsp onion, minced
  • 1/4 tsp curry powder (or to taste)
  • salt & pepper to taste
  • 1 egg, lightly beaten
  • 2 tsp coconut flour
  • 1 tbsp coconut oil

Let’s get Cooking:

  1. In bowl combine all ingredients except oil and mix well
  2. Heat oil in fry-pan over medium heat
  3. Drop a spoonful of squash mixture into hot oil, flatten and fry until crisp and lightly browned, flip and repeat on other side
  4. Remove to paper towel lined plate
  5. Continue cooking remaining mixture
  6. Yields approximately 6-8 Fritters

To assemble the Eggs Benny:

  • squash fritters
  • fresh spinach, wilted
  • Fresh tomato slices
  • Eggs, poached (to poach – drop each egg into pot of boiling water and cook for approximately 1 min, remove)
  • Salt  & Pepper to taste

To assemble each Eggs Benny, place one squash fritter on plate and top with one tomato slice, ~  1 tbsp wilted spinach and one poached egg.   Season with Salt & Pepper.

Note:  Cooking Spaghetti Squash

This can be done in two different methods

  1. Microwave – Wash squash.  Pierce outside flesh all over with fork.  Place in microwave and cook for about 3-4 minutes per pound (average squash will take about 8 minutes).  Once flesh dimples when touched, remove from microwave and lets stand for 5 minutes.  Cut squash in half, remove seeds and scrape out flesh.
  2. Oven – Heat oven to 425.  Cut squash in half, remove seeds and rub inside with olive oil and season with salt & pepper.  Place squash cut side down on baking sheet, cover with foil and bake in oven for about 30 minutes or until flesh dimples when touched.  Remove from oven, turn to cut side up and when cool enough to touch remove flesh.   Careful not to burn yourself when turning squash over as it will be hot and full of steam. 

I usually cook a spaghetti squash at the beginning of the week and then use it as needed.  This recipes was a classic example of what to do with leftover squash.

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I have to admit that at first, the idea of cooking a whole chicken to feed just myself  seemed just a little bit excessive.  However craving a good old-fashioned Sunday Dinner like my Mum makes,  and knowing that it would give me lots of leftovers for the week, I decided why not give it a whirl.  The great thing about this one is it takes just minutes to prep the chicken and then you just let the oven do all the work.  All it takes is a few simple ingredients placed inside the cavity of the chicken to give you a wonderfully tender, moist and flavourful meal. 

Ingredients

  • 1 small roasting chicken
  • 1 lemon, washed and cut in half
  • 10 sprigs of fresh thyme
  • 4 garlic cloves, peeled and cut in half
  • Freshly ground salt & pepper
  • Olive oil

Let’s get cooking: 

  1. Preheat oven to 350 degrees
  2. If the chicken has been tied, remove the string and also ensure you remove the bag of giblets inside the cavity if they came with your chicken
  3. Rinse chicken in cold water, both inside and out, dry thoroughly as this will make sure the skin crisps up.
  4. Season the chicken cavity with salt & pepper
  5. Layer the thyme, garlic and lemon halves inside the chicken cavity
  6. Place on roasting rack, breast side up.   No need to tie it back up as it will cook faster spread eagle style!
  7. Rub skin all over with olive oil – I used about 1/2 tbsp
  8. Place in oven and roast at 350 degrees for about 1 hour and 30 minutes.  The time will depend on the size of your chicken.  Best way to check is to make sure the chicken registers 165 degrees when tested with a meat thermometer in the thickest part of the thigh.
  9. Once cooked, remove from oven and tent with foil for 10-15 minutes. 

Note:  I used thyme for this one, but any spices will do so don’t be afraid to experiment.  Rosemary, sage, shallots would be great as well.

Stuck on what to do with the leftovers – Why not whip up a batch of Chicken and Kelp Noodle Soup.  Using cooked chicken will save you about 10 minutes cooking time.

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