Coconut Curry Chicken


Coconut Curry Chicken

SERVES 4

INGREDIENTS

  • 750g chicken thighs
  • 200g potatoes cut into wedges (optional)
  • 1 sprig curry leaves
  • 100ml thick coconut milk
  • 400ml thin coconut milk
  • 3 tbsp oil
  • 1 tbsp salt
  • 1/2 tsp sugar
  • 5 fresh red chillies
  • 1 stalk lemon grass, sliced finely
  • 6 shallots
  • 3 cloves garlic
  • 1/2 tsp belachan (dried shrimp paste)
  • 1 candle nut
  • 2cm piece cinnamon sticks
  • 2 tbsp curry powder
  • 1 star anise
  • 2 cloves

INSTRUCTIONS

  • Heat oil in a saucepan, fry lemon grass, curry leaves, additional spices and ground spices until fragrant and the oil separates and the mixture start drying out a nit..
  • Add chicken and fry for 8 to 10 minutes. Stir in thin coconut milk. Cook for 4 to 5 minutes.
  • Put in potatoes and cover. Simmer for 10 to 15 minutes or until chicken and potatoes are just tender.
  • Lastly, add the thick coconut milk and bring to a simmering boil for 3 to 4 minutes.( this is very important, add this thick coconut at the end but don’t let it boiled for too long, otherwise the coconut will turn into oil and you won’t get that much sauce you like.)
  • Add salt/sugar to taste.

malaysian coconut curry chicken

Garlic Parmesan Chicken and Noodles

Quick Recipe Chicken Noodle
This is a quick and tasty recipe to whip up after a long day out with the children. Instead of taking the easy way out and head to a restaurant, this chicken and noodles dish is flexible and fast – you can use either fresh ingredients or a combination of fresh, frozen, canned or leftover ingredients. No need to measure your ingredients, just put everything that you have together and just make sure you season well.

SERVES 4

INGREDIENTS

Tagliatelle pasta or extra wide egg noodles
Leftover roasted chicken or fresh chicken tenders
Minced garlic
Fresh Peas
Leftover bread or pre-packaged bread crumbs
Grated Parmesan Cheese
Whole milk or light cream
Butter (optional) or olive oil will work just as well
Fresh thyme (optional)

INSTRUCTIONS

1.Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain.

2.Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In a saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.

3.In a blender or food processor, process bread into coarse crumbs with several on/off turns. Transfer to a small bowl; add 1/4 cup of the Parmesan cheese and melted butter.

4.Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top each with some of the bread crumb mixture. Bake for 5 minutes or until top begins to brown. If desired, top with fresh thyme.

 

 

Pork Vindaloo

Paleo Pork Vindaloo

The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. In Goa the dish was tweaked, incorporating chiles, tamarind, black pepper, cinnamon, and cardamom. When it was exported to England, it became another hot curry, losing its vinegar tang and spice complexity, but this version stays close to the Goan original. Normally cooked with either beef or lamb, the vindaloo works well with pork too.

SERVES 4

INGREDIENTS

2 lb. boneless pork shoulder, cut into 2″ pieces
⅓ cup white wine vinegar
Kosher salt, to taste
1 tsp. cumin seeds
1 tsp. poppy seeds
10 whole black peppercorns
6 chiles de árbol, stemmed
4 whole cloves
1 tbsp. tamarind paste
½ tsp. ground turmeric
8 cloves garlic, 4 peeled, 4 roughly chopped
3 small red Thai chiles or 2 red jalapeños, stemmed
1 (2″) piece ginger, peeled and thinly sliced
⅓ cup canola oil
1 tsp. black mustard seeds
1 stick cinnamon, halved
2 small green Thai chiles or 1 serrano, halved
1 large yellow onion, sliced
1 tsp. grated jaggery or brown sugar

INSTRUCTIONS

1. Toss pork, vinegar, and salt in a bowl. Cook cumin and poppy seeds, peppercorns, chiles de árbol, and cloves in an 8″ skillet until seeds pop, 1–2 minutes. Let cool and transfer to a spice grinder; grind into a powder and add to pork. Purée tamarind paste, turmeric, peeled garlic, red chiles, and ginger in a food processor into a paste and add to pork. Toss to coat; cover and chill 4 hours.

2. Heat oil in a 6-qt. saucepan over medium-high; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Add chopped garlic, green chiles, and onion; cook until slightly caramelized, 8–10 minutes. Stir in pork and its marinade; cook until paste begins to brown, 5–7 minutes. Add salt and 1¼ cups water; boil. Reduce heat to medium-low; cook, covered and stirring occasionally, until pork is tender, about 1 hour. Stir in jaggery; cook until thickened, 8–10 minutes.

This recipe was taken from Saveur. The original photo and recipe can be found at www.saveur.com

 

I Saw the Most Amazing T-Bone Steak on Display

T-Bone Steak for the Paleo Diet
See the colour on the T-Bone steak.

Paleo Diet Grocery List: Grass-Fed Beef.

I walked into my local butcher shop this morning and I saw this amazing looking grass-fed T-Bone Steak. Immediately I thought about firing up the barbeque, make some chimichurri sauce and for the sides, some twice-baked sweet potatoes with roasted garlic and chives. Alas, Tim is away for the next two days visiting his mother, so I can’t imagine James, Jake or myself would want to feast on something this great without sharing it with him.

So I took home some grass-fed beef tenderloin instead. Jake and James are at school for two hours longer today, so I would have some extra time preparing something fancy for them. Though I must say that this is not how we eat daily but given that the boys really miss Tim, I thought some extra fancy food would cheer them up.

The plate that I put together below, although a tad more (ok, maybe much more) time consuming than I normally would like to spend on cooking dinner should be included in all the best paleo cookbooks out there, if I do say so myself – let me know if you think otherwise.

But before giving you the recipe and the picture perfection that resulted, hear me out on my thing with grass-fed beef. I hope this will persuade you to include grass-fed beef in your Paleo diet.

My Thoughts On Grass-Fed Beef

No other ways of saying this – cows and grass are made for each other. With a four-compartment stomach, a cow’s digestive system can convert grass and leafy herbaceous plants into protein, a key skill that us humans are not capable of. The cows manage this by chewing and softening their food in the first compartment of their stomachs, then regurgitating the cud (food that is brought back from the stomach) and chewing it again. That may not sound too appetizing, but this characteristic is special and places cows in a class of animals called ruminants, a status shared by sheep, goats, bison and deer.

For the ruminants that grace our dinner plates, grass is truly their natural diet as it keeps them healthy and in my carnivorous opinion, pretty yummy.

Grass-Fed vs. Grain-Fed Beef

What a cow eats can have a major effect on the nutrient composition of the beef. This is particularly evident when it comes to fatty acid composition. Grass-fed beef usually contains less fat in total than grain-fed beef, which means grass-fed beef contains fewer calories.

In terms of fatty acid composition, this is where grass-fed beef shines:

  • Grass-fed beef has slightly less, saturated and monounsaturated fats.
  • Grass-fed beef contains up to five times as much Omega-3 as grain-fed beef. Among many health benefits, Omega-3s help lower risks of heart diseases, relieve arthritis, reduce incidents of depression, lower inflammation, improves symptoms of ADHD, protect against Alzheimer’s disease and dementia.
  • Grass-fed beef contains about three to five times as much Conjugated Linoleic Acid (CLA) as grain-fed beef. Among many health benefits, CLA helps reduce cancer tumour incidences, fight inflammation, and reduce risks of cardiovascular diseases.

Grain-Fed Beef is still healthy, but not as healthy as Grass-Fed

It is important to keep in mind that conventional grain-fed beef is still healthy; it is just that by eating a natural diet and eating what it is built to eat, grass-fed cows are in general just or absolutely healthier for our bodies. Quick examples include grass-fed beef containing more Carotenoids, Vitamin E and minerals (potassium, iron, zinc and phosphorous).

Should I then Buy Grass-Fed Beef only?

Now the question that probably pops into your mind is should grass-fed beef be a staple in my Paleo diet grocery list and is it worth it. The answer to that question is yes, if your situation allows for it – that is if it is available in your area and that you can afford it. Like I have mentioned, conventional grain-fed beef is healthy by its own right (if you don’t overcook it), so switching to grass-fed beef is really about looking at costs and availability for the extra health benefits.

Perhaps next time you shop for beef, you may consider purchasing the more expensive grass-fed beef and eat a lesser amount of beef overall to maintain your budget. This is what I do in my household when I splurge on expensive meats – I offset the increased costs by reducing the amount or frequency of consuming that meat – for a few days that week, we would go vegan, the Paleo Diet way.

Beef recipe for the best Paleo Cookbooks
The Final Outcome – A lot of time, plenty fancy for dinner with Jake and James.

Roasted Beef Tenderloin with Sauteed Wild Chanterelle Mushroom and Spinach over a bed of Coconut Cauliflower Puree; and topped with some baked Rutabaga chips (serves 4 people)

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Ingredients List:

  1. 2 pounds of grass-fed beef tenderloin
  2. ½ stalk cauliflower (cut up into pieces)
  3. ½ cup coconut milk
  4. ½ pound chanterelle mushrooms (roughly cut up)
  5. 1 stalk of organic spinach (cleaned well and roughly cut up)
  6. ¼ Rutabaga – peeled and sliced thinly (can use a mandoline or a food processor) (optional)
  7. 2 cloves garlic (roughly chopped up) Sea Salt and Pepper Olive Oil
  8. 1 tbsp of almond flour

Instructions:

  1. Pre-heat the oven to 180°C
  2. Put cauliflower in hot boiling water and boil for 10 minutes
  3. Put an oven-ready skillet on the stove top at medium high heat
  4. Season the beef tenderloin with generous amounts sea salt and freshly ground pepper
  5. Rub the beef tenderloin with olive oil
  6. Once skillet is hot, pan-sear all sides of the tenderloin for about 2 minutes aside ensuring that the juices and flavors are captured and sealed.
  7. Once all sides are seared, put in the oven for about 10 minutes for medium-rare results. Cook 5 minutes longer if medium or medium well results desired.
  8. While tenderloin is in the oven, sauté individually the chanterelle mushrooms and spinach with garlic and olive oil.
  9. When time is up, take tenderloin out of the oven. Transfer to a slicing board and let it rest for 10 minutes before slicing.
  10. For the sauce, heat the skillet, add 1/4 cup of water into the skillet and de-glazed the pan. Make sure all the bits and pieces from the skillet is picked up and mixed. Add almond flour. Add salt and pepper to taste.
  11. For the cauliflower puree, drain the cauliflower from the pot. While still hot, put the cooked cauliflower and coconut milk in a blender. Blend until smooth. Add some olive oil to get a thick consistency. Add salt and pepper to taste.
  12. Optional Rutabaga chips: Toss the rutabaga with olive oil. Sprinkle with some sea salt and the black pepper. Spread the rutabaga across a baking sheet so it fits in one layer. Bake for 30-35 minutes in 180°C oven (same as beef tenderloin), flipping the pieces every 10 minutes. They will curl and turn crispy. If the chips need more time, put them in for another 5 minutes and check again until they are at desired crispiness.

Cornell Chicken

Paleo Recipe Chicken

This central New York specialty was invented by Dr. Robert Baker, a professor at New York’s Cornell University. He wanted to create a delicious way to grill smaller chickens, so that the local farms could sell more birds, sell them sooner, and more affordably. One taste of his Cornell chicken recipe and you’ll know why he was so successful.

SERVES 4

INGREDIENTS

2 cups cider vinegar
1 cup vegetable oil
1 egg
2½ tsp. paprika
1 tsp. dried rosemary
1 tsp. dried thyme
½ tsp. dried sage
¼ tsp. dried marjoram
½ tsp. freshly grated nutmeg
2 (2½-3 lb.) chickens, cut in half, backbone discarded
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1 Puree vinegar, oil, paprika, rosemary, thyme, sage, marjoram, nutmeg and egg in blender until smooth. Place the chicken halves in a large bowl, season generously with salt and pepper and pour in half of the sauce. Toss to coat the chicken evenly. Cover with plastic wrap and refrigerate for 2 hours.

2 Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12-15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving.

 

This recipe was taken from Saveur. The original photo and recipe can be found at www.saveur.com