Tag: Dinner

Nourishing Traditions Book Review: Part XVIII – Poultry

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Chicken is an easy winner in our house. It’s a favorite and simple to cook and cheaper than a lot of other cuts of meat. We usually purchase a whole chicken and use all of its parts. By roasting it whole we have one meal, then use the leftover meat for another meal. The bones then go in the crock pot with a few veggies to make some yummy stock!

I really love the fact that we can get three meals off of one bird! It is cost effective and yummy, but I also want to be cautious that we don’t eat too much of the same type of meat. I am a firm believer that all foods (natural, organic and wholesome) should be enjoyed in moderation.

This chapter addresses poultry… not just chicken specifically. I will say that I tend to opt towards chicken instead of other types of poultry. I definitely don’t enjoy turkey as much as chicken and usually only roast one around the holidays. I do like duck, however, I think I’ve only had it a few times in my life and have certainly never cooked it at home. However, it is becoming easier to obtain at farmers markets and local markets in the area.

There are a few recipes for Moroccan Style Chicken, Chicken with Sweet and Sour Sauce and Sesame Buffalo Wings which all look very appealing and tasty in this chapter! Fallon has also included a recipe on how to make breaded chicken breasts, but she uses whole grain bread which we don’t eat and a few other ingredients not on our diet as well.

I have made chicken fingers for the kids in the past which have turned out well and have been a huge hit. I’ve included my recipe for that below.

Chicken Fingers

Ingredients:
4 boneless, skinless chicken breast
2 cups (about) almond flour
1 egg

Instructions:
Cut the chicken breasts into strips of desired widths
Rinse and dry
Dip in egg
Roll in almond flour
Place on non-stick baking sheet or [amazon_link id=”B00008T960″ target=”_blank” container=”” container_class=”” ]silpat[/amazon_link] and bake
Bake for about 20 minutes or until done at 350 degrees.

I also usually make a mixture of honey and homemade mustard for them to use as a dip or just homemade fermented ketchup. Always a hit and goes well with green beans and coconut flour bread or another side!

Do you have a favorite poultry recipe? Please share!

Read Part XIX

Sesame Beef and Snow Pea Soup

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This is a super quick and easy soup. Quite light and very flavorful. The simple flavors make this enjoyable even on a warm day. Usually dear hubby likes lots of spices and complex flavors. Simple just doesn’t work for him… except this recipe!

The first time I made this I thought for sure no one was going to like it… but I was quite wrong and for that I’m surprised and oh so grateful! Another plus is this is a quick recipe and inexpensive as well!

I often have jars of chicken and beef stock in the fridge ready to go for any soup or stir fry that may need it! By having it on hand makes it easy to whip up a healthy recipe or treat a cough or cold.

This recipe is originally from Bon Appetit, which I’m confused and not sure how such a simple recipe made it into that magazine! But I guess it does speak to it’s great flavor! I did change it a little, but so little that I definitely have to give all the credit to Bon Appetit! My changes are things like homemade stock instead of canned, and [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] instead of rice. But read on and see what you think.

Sesame Beef and Snow Pea Soup
(4 servings)

Ingredients:
4 cups homemade beef stock
1½ cup 1-inch pieces diagonally cut snow peas (about 6 oz)
1⅓ cup matchstick-size strips red bell pepper
2 cup ½ inch wide strips thinly sliced roast beef (about 10 oz) (or I used thinnly sliced steak, or shaved beef)
1⅓ cup sliced green onions
2 TBSP minced peeled fresh ginger
8 tsp rice vinegar
1 TBSP oriental sesame oil
3 cups cooked [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] (about 1 cup uncooked)

Instructions:
Bring broth just to boil in heavy medium saucepan over medium heat. Add snow peas and red pepper and simmer 1 minute. Add beef, green onions and ginger; remove pan from heat. Mix in vinegar and sesame oil. Season soup to taste with salt and pepper. Mound [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] in center of deep bowls. Ladle soup over, dividing equally.

Simple Veggie Stir Fry

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We just LOVE stir fry around this house! The kids eat it up like it’s going out of style. Also since dear hubby is Asian he has a true love affair with WHITE rice. The kids definitely take after him in that! I think they have his Asian blood! I too have been bitten by the bug and would definitely prefer white rice over pasta or other carbs, but in our current lives we’ve cut it out almost entirely.

Occasionally we will have fried rice and for that there is no substitute! I just go with it, have the white rice and treat it like dessert! SO yummy… but that is a post for another day… although maybe it won’t be a post at all. I do most of the cooking around here, but hubby is definitely the pro at fried rice. I’ve attempted a few times, but my kids well tell me, “It isn’t as good as Papa’s!” So it probably isn’t worth posting one of my recipes! Maybe we will have a guest post and dear hubby can share! Don’t hold your breath! 😉 Not sure that will ever happen!

So.. on to our stir fry. I often just take a gander at what is in the fridge and just throw it all together. It’s a great way to use what veggies are left over and hide some not so favorites! We have also started serving it over [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] instead of rice. Not quite as good, but a great substitute. The kids love it and Brian is ok with it. I also like stir fry because it is a cheap and easy way to feed lots of people. Also, by using the [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] which is high in protein it helps to fill you up without having to add meat!

I often don’t add meat to it, especially if I’m making it for lunch. Here are the most common ingredients that I use, but it can be changed in 1001 different ways. I’ll have a few variations at the bottom!

Basic Simple Stir Fry
Ingredients:
2 carrots chopped
1 head of broccoli chopped in bite sized pieces
Large handful (about 1 cup) sweet peas
1 onion chopped
4 cloves of garlic diced
1 can sliced water chestnuts
2 cups [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] uncooked
3 TBSP [amazon_link id=”B0043RKUP6″ target=”_blank” container=”” container_class=”” ]tamari[/amazon_link]
3 TBSP water
3 TBSP [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link]
oil

Instructions:
Cook [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link]. Usually takes 2 cups of water per cup of quinoa. I often cook mine in the [amazon_link id=”B002CVTT52″ target=”_blank” container=”” container_class=”” ]rice cooker[/amazon_link]. Then it’s quick and hands off!
Add oil of choice to wok (I usually use [amazon_link id=”B003QDRJXY” target=”_blank” container=”” container_class=”” ]coconut oil[/amazon_link], occasionally bacon grease) and cook onions until transparent and garlic soft. Add broccoli, carrots, [amazon_link id=”B0043RKUP6″ target=”_blank” container=”” container_class=”” ]tamari[/amazon_link], water and [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link]. Cook for about 5 minutes with lid on to cover and steam. At end add water chestnuts and sweet peas. Cook until water chestnuts are warm and sweet peas are blanched. Serve over [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link]!

Variations:
[amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]Oyster sauce[/amazon_link] often has a lot of sugar in it. If you have a good fermented version please share! In place of [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link] can use fish sauce and a bit more water and a bit of [amazon_link id=”B000EDM6KU” target=”_blank” container=”” container_class=”” ]arrowroot[/amazon_link] to help thicken it.
Sometimes we add green beans, a bit of kale or spinach, peppers,
Can add hot peppers or some hot sauce to give it a bit of a kick!
The possibilities are endless!

And this is what you end up with!  No veggies left in the bowl!  When we had this last week, my oldest, Tonchi (4), had THREE servings and still wanted more!  And then cried when there wasn’t any broccoli in his last serving!

Taco Salad with Homemade Taco Dressing and Side Pepper Salad

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As I mentioned earlier this week it has been quite warm for March/April for Northern Virginia.  Because of that I’ve been in the mood to use the grill and have summer salads for dinner!  I know!  Summer isn’t anywhere close, but I’m so ready for the warm weather!  Just having the front door open, breezes in the window, hearing the birds chirp and the warm sidewalk under bear toes!  Hmmm!!!  The joys of spring and summer! Continue reading “Taco Salad with Homemade Taco Dressing and Side Pepper Salad” →

Salt-Baked Chicken

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I have long sung the praises of a brined chicken; a whole chicken soaked in water, sugar and salt for a prolonged period of time before baking.  This is spectacular, but I hate the waste (or so it seams) of salt and sugar just for a soak.  It takes 1 cup of each for each gallon of water, and it needs enough water to be submerged.  This is a spectacular way of making a whole chicken and it always turns out delish for us…. however… Continue reading “Salt-Baked Chicken” →

Roasted Vegetables and Chickpeas

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The main reason I picked this recipe is because I almost always have these ingredients on hand!  I knew this would be an easy whip it together recipe when I don’t have a change to go grocery shopping or I’m at the end of the week and only have carrots and potatoes left!It turns out that it is amazing!  Granted, this is the first time I made it and I added meat to it.  It looks like the recipe is slated as a side dish, but I wanted it to be the main course.  I added some [amazon_link id=”B0018R9TN8″ target=”_blank” container=”” container_class=”” ]nitrate, nitrite free kielbasa[/amazon_link] to it and WOW we all loved it!  Both boys asked for seconds and finished it down to the last potato!  My boys will usually eat what is on their plate, but they don’t often ask for more, unless it’s cake or ice cream, or something like that!Also, as we are still working on getting our house ready to put on the market, and we have riped up all the flooring on the downstairs this week and the place is in shambles!  Cooking alone was a feat! The vinyl floor has been ripped up, but the glue is still there, so I can’t let the baby crawl around (or try too… she would get stuck) and if any of us stand in one place for too long we walk right out of our shoes.  Trying to pull your shoe off the floor with your foot still in it feels a lot like two fingers stuck together with super glue!

And if any of you haven’t picked up on my Type A personality… I don’t do well with messes, and this place looks like it is undergoing MAJOR construction!  We went to the playground today and spent a lot of time outside because I couldn’t’t deal!  Also poor baby Aisling hardly went downstairs except to go outside today.  I just didn’t want her hands on the concrete sticky floor and in her mouth… YUCK.. .talk about chemicals… and who knows what else is in the air after ripping up carpet and vinyl… best to just get outside in the fresh air!
So, all that to say… this recipe took me about 10 minutes to throw together and then it took about 1.5 hours to cook and we went to the playground while it was in the oven.  Came back home, spread a blanket on the floor and had a picnic dinner since the kitchen table isn’t usable at the moment!  It might have been an inconvenience for us, but the kids saw it as an adventure and LOVED every minute!
So if you are in a time crunch, this is a great recipe.  MUCH quicker than a lot of my recipes and I don’t like spending longer than an hour preparing dinner in the first place!  The only caveat to add is that I did soak the chickpeas in water and a splash of vinegar over night and then simmered on low for much of the afternoon before cooking them with the rest of the veggies.This recipe I found from the Better Homes and Gardens magazine from November 2011 and it’s definitely a keeper!  And another bonus: BHG claims it is only $0.43 a serving if calculated as a side dish for 8.  It was a main dish for us, added meat, and it easily served 2 adults and 2 kids.

I’ll also make my usual disclaimer, that I’ve changed/edited/perfected the recipe to my liking.  The original can be viewed here!

Roasted Vegetables and Chickpeas (I added the meat)

Ingredients:

1 lb kielbasa – nitrate, nitrite free preferably
5 carrots, peeled and cut in 2-inch pieces
1 pound sweet potatoes, peeled and cut in chunks
1 large red onion, peeled, halved, and cut in 1-inch wedges
1 pound red or russet potatoes, cut in cubes
12-15 cloves garlic, crushed but still whole
⅔ cup dried chick peas soaked, cooked and drained (equal to about 1-16 oz can)
2 – 3 tablespoons coconut oil
1 teaspoon dried rosemary, crushed
1 TBSP maple syrup or molassas
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

  1. Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, meat, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables and meat; toss well to coat.
  2. Roast, uncovered, about 1 hour to 1.5 hours or until vegetables are lightly browned and tender, stirring twice.

Let me know what you think!  Any changes for you?

Thai Beef Tacos with Lime-Cilantro Slaw (optional with fish)

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Just this week we had these for dinner with fish instead of steak.  I had forgotten how good they are! We had dinner with some friends and they agreed they were tasty as well!

I think I’ve mentioned it 1000 times before, but I don’t cook fish very often.  This is a favorite and will be repeated!  Hopefully we don’t get tired of it!  It is so simple and delish!  The slaw to go with it is what makes them so yummy!  I’ve used this same slaw with steak tacos as well and it is just as good.

The original recipe is from Cooking Light in April of 2007.  I don’t think we tried it until last year, so either I had some one’s hand-me-magazines (and I’m glad they didn’t rip out this recipe!) or I just kept the recipe that long!  I’m really not sure which it is.  The original can be viewed here and was for steak, but I almost like the fish better.

The first part of the recipe is for seasoning the steak, which is also amazing.  If you are using this recipe for the fish, then just bake or broil til done.  I used salmon and didn’t season it at all.  The slaw had plenty of seasoning that blended well with the salmon.

As usual, the recipe listed here is VERY similar to the original, but with my own additions/subtractions/clarifications.

 

Ingredients

Steak:
1 tablespoon sugar
1 ½ teaspoons grated peeled fresh ginger
1 ½ teaspoons fish sauce
½ teaspoon chili garlic sauce (such as Lee Kum Kee)
¼ teaspoon freshly ground black pepper
4 garlic cloves grated
1 pound flank steak, trimmed
Cooking oil

Slaw:
¼ cup fresh lime juice (lemon works just as well)
 2 tablespoons rice wine vinegar
1 ½ teaspoons peeled finely grated fresh ginger
1 ½ teaspoons fish sauce (we like [amazon_link id=”B004M050W2″ target=”_blank” container=”” container_class=”” ]Red Boat[/amazon_link])
½ teaspoon chili garlic sauce
4 garlic cloves, grated
3 cups thinly sliced cabbage
2 cups finely grated carrots
¼  cup sliced green onions
½  cup chopped fresh cilantro

Remaining ingredients:
8 (6-inch) fat-free flour tortillas (corn tortillas are much better for the fish tacos)
Or for a grain free option try my tortillas!

Instructions:

To prepare steak:
  1. Combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 2 hours, turning occasionally.
  2. Prepare grill or broiler.
  3. Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare fish:

  1. Place in baking dish and bake for approximately 20-30 minutes or until desired dress of doneness. Or grill or briol.
  2. After finished, shred fish into small pieces.

To prepare slaw:

  1. Combine juice and next 6 ingredients (through garlic cloves) in a large bowl. Add cabbage and next 3 ingredients (through cilantro); toss well to combine.

Lia Huber, Cooking Light
APRIL 2007

Enjoy these tasty tacos and let me know how they turn out for you!

 

Curry-Spiced Noodles

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We rarely eat noodles but every now and again it is nice to have.  We probably haven’t had any noodles in the last year.  I had heard of the [amazon_link id=”B004CLCEDE” target=”_blank” container=”” container_class=”” ]miracle noodles[/amazon_link] or [amazon_link id=”B002GDH5Y8″ target=”_blank” container=”” container_class=”” ]shiratake noodles[/amazon_link], but didn’t really research it too much since they were made of potato starch.  I did look for them once or twice at our local Asian grocery, but they were made of soy which isn’t in our menu! Continue reading “Curry-Spiced Noodles” →

Enchiladas

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We were having a craving for enchiladas which is one of Brian’s favorite meals.  I don’t make them very often and the last time I did I made grain free tortillas.  I didn’t have the time to do that today and decided to just use the store bought flour tortillas and totally go off the diet!I probably could have done the corn as a different option although he isn’t really supped to be eating that either.  I haven’t found a good option to sub out the flour or corn tortillas.  The homemade grain free versionwas good, but not the same and not a GREAT substitute… not to mention making a simpleish meal and all day creation!I cut corners on the tortillas this time, but took my time on the rest!I had my own recipe for the sauce in the past, but wasn’t 100% sold on it.  I found a new one on Allrecipes and it is absolutely fantastic!  I did alter it a bit to my taste, but you can view the original here or mine below!

Enchiladas
Ingredients:
  • 1 lb cooked chopped chicken
  • 2 cups fresh spinach chopped
  • 2 cups soaked and cooked black beans
  • 1 cup shredded cheese
  • 1 or 2 chopped red peppers
  • ½ of enchilada sauce (recipe below)
  • 4 cloves of garlic chopped

Instructions:
Mix all above ingredients together.

Pour ¼ of  enchilada sauce (see recipe below) in bottom of 8×13 pan to completely cover to bottom so that the tortillas don’t stick.  Divide ingredients into 10 tortillas, wrap and place in pan.  Cover with rest of enchilada sauce and sprinkle additional cheese if desired.

Bake at 350 degrees for about 45 minutes or until sauce is bubbling and enchiladas are hot.

Serves 6

Ten Minute Enchillada Sauce
Ingredients:

  • ¼ cup coconut oil
  • 2 TBSP coconut flour
  • ¼ cup chili powder
  • 2 cups tomato sauce
  • 1 1/2 cups water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • salt to taste
Instructions:
Original instructions are to cook this to thicken.  I put all the ingredients into the [amazon_link id=”B003VN7VDW” target=”_blank” container=”” container_class=”” ]VitaMix[/amazon_link] and blend on high until all ingredients were well mixed and coconut oil was completely melted.  I continued to blend on high until it was steaming and slightly thick.  About 5 minutes.

Variations:
There is no right or wrong ingredients to put inside the enchiladas.  Feel free to add whatever sounds good to you.  We change it up all the time and add what I’m craving or what sounds good or what can be found in the refrigerator!  Some of our other favorite ingredients to add include: Corn, olives, rice, hot peppers, onions, and mushrooms.  Just mix and match ingredients to your taste!
Also to make this dairy free I left the sour cream and cheese off of part of it for my dear hubby.  The kids and I have a love affair with sour cream, but he doesn’t seem to mind too much.  The cheese could have been left off completely and I don’t think anyone would have noticed!I also serve it with a side of sour cream and hot sauce.  Sometimes a little added cheese and olives to put on top.How do you make yours?  Any great ideas you like that I should give a try?

Spicy Ethiopian Red Lentil Stew

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This stew was amazing!  As we sat down to dinner the first thing Tree Climber (hubby) asked was, “Does this have meat in it?” Since he work hard all day cutting trees, climbing trees, carrying trees, stacking trees, etc…  he has the appitite of a lumbar jack.  When I answered “No”, his response was, “Well, am I going to miss it?” Continue reading “Spicy Ethiopian Red Lentil Stew” →