How is everyone doing? We're coming up on the end of the year, which means all kinds of goodies in the office from vendors and customers for a lot of us. Decide ahead of time what you're going to eat. None of it? Just one treat a day? Two over the course of the week? I follow an 80/20 approach to my life where I occasionally indulge, but I am not going to eat a sheet cake from the local grocery store; I'm going to have one of the handmade cookies a coworker brought in, or one of the expensive chocolates a vendor sent.
This week I did a livestream of cooking the "Easy Indian Chicken" on facebook. A few people stopped by, but not too many made any comments, and I had a little technical trouble. I may try to do that every other week or so, and then just produce the final video from clips of that. Let me know what you think!
https://www.youtube.com/watch?v=4E1pGtqQJUs
Grocery List
Canned and Jar Goods
☐ 1 cup chicken broth
☐ ¾ cup canned coconut milk
☐ 4 tablespoons tomato paste
Dairy
☐ 1/4 cup butter, melted
Frozen Foods
☐ 3/4 cup fresh blueberries (frozen and thawed will also work)
Home and Garden
☐ skewers
International Cuisine
☐ 1 tbsp Garam masala
Meat
☐ 3 tbsp Bacon fat (or other cooking fat)
☐ 1 Whole quartered chicken
☐ 1.5-2 lbs chicken breasts (or whatever suits your fancy)
Miscellaneous
☐ 8 tbsp Paleo butter (or ghee, 1 stick, primal not paleo, optional)
Oils and Dressings
☐ 1 tbsp brown mustard (honey mustard will also work)
☐ 2 1/2 tablespoons olive oil
☐ Olive oil
☐ 28 oz Tomato sauce
☐ 1/4 cup Extra virgin olive oil
Produce
☐ 1/2 cup minced fresh basil leaves
☐ 2 bell peppers, chopped into 1 cubes (i used yellow and red)
☐ 2 Heads of broccoli (cut into florets)
☐ 7 cloves garlic
☐ 3 tbsp garlic (minced)
☐ 3 garlic cloves, minced
☐ 3 tbsp Ginger (fresh grated)
☐ 1 lemon, juiced
☐ 3 tsps lemon juice
☐ 2 tsp Lemon zest
☐ 1 c Onion (diced)
☐ 1 yellow onion, thinly sliced
☐ white pepper
☐ Fresh rosemary
Sauces and Condiments
☐ 1/2 cup balsamic vinegar
☐ 3 tablespoons Dijon mustard ☐ 1 tbsp pure maple syrup
Seafood
☐ 3 6-8 oz salmon fillets
☐ 3 pounds fresh shrimp, peeled and deveined
Spices and Seasonings
☐ 4-6 tablespoons curry powder
☐ 1 tablespoon ground ginger
☐ dash of red pepper flakes
Crockpot Brazilian Curry Chicken
Crockpot
Prep 10 mins Cook 8 hours Makes 6-8 Source Paleomg.com
Ingredients
1.5-2 lbs chicken breasts (or whatever suits your fancy)
¾ cup canned coconut milk
1 cup chicken broth
2 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon ground ginger
4-6 tablespoons curry powder
2 bell peppers, chopped into 1 cubes (i used yellow and red)
1 yellow onion, thinly sliced
salt and pepper, to taste
dash of red pepper flakes
Directions
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Grab out your crock pot!! Wooooo crock pot time!
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Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, red pepper flakes, and whisk together.
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Add in peppers and onions.
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Next, add in chicken and pour broth over the chicken.
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Mix all ingredients together to completely cover the chicken in the curry mixture.
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Cover and cook at low for 6-8 hours or high for 4-5 hours.
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Then eat it in a cute Tupperware bowl. Or plate....be that way.
Easy Indian Chicken
Uncategorized
Makes 4 Source Ultimatepaleoguide.com
Ingredients
1 Whole quartered chicken
28 oz Tomato sauce
2 tbsp Tomato paste
1 c Onion (diced)
8 tbsp Paleo butter or ghee 3 tbsp garlic (minced)
3 tbsp Ginger (fresh grated)
1 tbsp Garam masala
3 tbsp Bacon fat (or other cooking fat)
Sea salt and fresh cracked pepper (to taste)
Directions
In a large Dutch oven, melt your cooking fat on high and sear chicken pieces on each side for about 3 minutes. Once seared, set aside.
Reduce heat to medium and melt butter. Add in onion, garlic, sea salt, and pepper. Stir frequently to prevent burning.
Stir in garam masala and fresh grated ginger. Reduce heat to low.
Add in tomato sauce and tomato paste. Simmer on low for about 5 minutes or until everything is combined.
Return chicken to the pan and cover well with sauce. Simmer for another 20 minutes or until chicken is no longer pink.
Blueberry Basalmic Glazed Salmon
Seafood
Prep 10 min, 1 hr marinade Cook 10 min Makes 3 Difficulty Easy Source x
Ingredients
3 6-8 oz salmon fillets
3/4 cup fresh blueberries (frozen and thawed will also work)
1/2 cup balsamic vinegar
1 tbsp brown mustard (honey mustard will also work)
1/4 tsp salt
1 tbsp pure maple syrup
Olive oil
Fresh rosemary
1-2 tsp lemon juice (optional)
Directions
In a small pot over medium heat, bring blueberries, vinegar, and mustard to a boil.
Once boiling, turn flame to medium-low, add maple syrup and salt, and let cook for 5-7 minutes, stirring frequently.
When the sauce has reduced, let rest for a few minutes.
If you sauce has reduced too much, now is the time to whisk in the lemon juice until fully incorporated.
Divide the finished mixture into two separate ramekins and set aside.
Preheat oven to 350 degrees.
Grease a medium sized, shallow baking dish lightly with olive oil.
Place salmon skin side down and brush 1/2 of the sauce of the fillets.
Cover and let marinate for 1 hour before baking, or immediately bake for 10 minutes.
Plate immediately and serve with sprigs of rosemary and extra blueberry sauce
Basil Shrimp
Seafood
Prep 25 m Cook 5 m Source M.allrecipes.com
Ingredients
2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 lemon, juiced
3 tablespoons Dijon mustard
1/2 cup minced fresh basil leaves
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers
Directions
((I would consider marinating slightly less, as seafood will "cook" in citrus juice (a la ceviche) so you may end up with less firm shrimp flesh))
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In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
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Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
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Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Oven-Roasted Broccoli with Lemon
Uncategorized
Makes 3 Source Ultimatepaleoguide.com
Ingredients
2 Heads of broccoli (cut into florets)
1/4 cup Extra virgin olive oil
4 cloves garlic (minced)
2 tsp Lemon zest
Salt and freshly ground pepper
2 tsp Lemon juice
Directions
Preheat the oven to 400 degrees F.
Place the broccoli florets onto a rimmed baking sheet and drizzle with olive oil.
Sprinkle with garlic, lemon zest, salt, and pepper and toss well to thoroughly coat.
Bake for 15-20 minutes, turning once halfway through, until the broccoli is lightly browned.
Transfer the broccoli to a bowl and toss with the lemon juice.
Serve warm.
Submitted December 15, 2016 at 09:55PM by Lereas http://ift.tt/2gHnGFK
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