Saturday, August 20, 2011

Basic Chicken & Vegetable Soup

1 Chicken
1 bunch of carrots
1 bunch of celery
1 yellow onion
1 bunch of chard leaves
1 small head of cauliflower
salt, pepper, spices to taste
water & time

I. Boil your chicken with your seasonings. Let it boil, then simmer for several hours and sit over night with seasonings in the pot.

II. Meanwhile wash and chop carrots, celery & onion into bit sized pieces.
III. Wash and remove hard stems from the chard and tear into strips.
IV. Chop the cauliflower up.

V. Once you've got a nice broth remove all the bones from the pot, and discard.

VI. Simmer the chicken, carrots, celery & onion for 2 hours. ADD THE CHARD & CAULIFLOWER for the last 30-45 MINUTES.

VII. Soup's on! Enjoy!

Tarragon Shallot Cherry Chicken

What you need

1 pound boneless chicken thighs
2 shallots, thinly sliced
2 cups of cherries, pitted and halved
1/8 cup of red wine vinegar
1/4 cup of balsamic vinegar
2 tsp cinnamon
2 tbsp of tarragon
1 tsp of ground ginger
1/2 tsp of dried oregano
1/2 tsp of dried thyme
1 cup of sliced almonds
sea salt and pepper to taste
coconut oil

What you do:
1. Sauce first! I a saucepan heat up 1 tbsp of coconut oil under medium heat.

2. Add the shallots to the pan anc cook down until they are translucent. Mix them around so they don't burn. Add your cherries, red wine & balsamic vinegar, 1 tsp of cinnamon, 1 tsp of tarragon, and salt & pepper to taste. Let that cook down for a bit under low heat! Your flavors will to quote the Beatles, "come together".

3. In a seperate large skillet cook your chicken by adding 1 tablespoon of coconut oil to it under medium heat. While the pan heats, season your chicken on both sides with the leftover cinnamon & tarragon, along with oregano, thyme, ginger, salt & pepper.

4. Add chicken to the hot pan & cover the pan to help steam it and cook a bit quicker. Let the chicken cook on both sides for about 6 minutes on both sides.

5. Once the chicken is done cooking, set it to the side.

6. One more step! And don't skip this step!

7. Clean your chicken skillet. Add dabble a little coconut oil with your almonds under medium heat. Sprinkle cinnamon & salt and mix around to combine. Toast the almonds for 5 minutes. Don't burn the almonds. They should be crunchy to taste.

8. Now for the grand finale. Grab a piece of chicken, top with cherry sauce and top with almonds. Beautiful!

Mama Khan Red Snapper

What goes in it!

3 to 4 pound fresh red snapper
Coconut flour
3 tbsp. butter
1 sweet onion
2 cups of chopped celery
1/4 cup of choped green onion
1 tbsp of pepper
1 large can of san peridigo tomatoes
1 tbsp of Worcestershire sauce
1 tbsp of catsup
1 tsp of chili powder
1 tbsp of lemon juice
2 bay leaves
1 minced clove garlic

Now what?

#1 Preheat oven to 350
#2 Dredge fish with flour
#3 Place in a baking pan
#4 Melt butter and add onion, celery, green pepper and simmer for 15 minutes.
#5 Add remaining ingredients and pour the sauce over the red snapper.
#6 Bake fish for 1 hour basting frequently with the sauce.

Friday, August 5, 2011

Red Pepper Shrimp

Another super cool, super easy reciepe...that's very, very good. Even for breakfast the next day!

What you need:
*1lb shrimp
*2 red bell pepper
*1 spaghetti squash
*1 can diced fire roasted tomatoes
*4 cloves garlic
*olive oil
*spices (paprika, cayenne, crushed red pepper, s&p)

What To Do Now:

#1 Heat the pan to low-medium heat and put in olive oil.
#2 prepare your spaghetti squash
#3 Add chopped garlic in oil.
#4 Then toss in the shrimp,the spice combination and stir around for 2 minutes
#5 Once the shrimp are pink throw the contents of the pan into a strainer and let some of the oil drip off.
#6 Turn the heat up to medium high and dump in the can of tomatoes. Throw in some cayenne pepper and crushed red pepper. Cook this until all the liquid has burnt off and you're left with some tomatoes with a little paste.
#7 Turn the heat back down to low and pour in the shrimp mixture.
#8 Once you have your spaghetti squash prepared and ready to go throw this in the pan as well. Mix everything up; toss on some s&p, and let simmer to mix the flavors for about 10 minutes.
#9 SERVE!!!

Thai Coconut Lime Shrimp

Quick, easy & good. And best of all good. Try it you'll LOVE it!

What you need:
*1 pound of deveined shrimp, peeled
*2 6oz cans of coconut milk
*3 egg whites
*1/3 cup of coconut flour
*1 cup of unsweetened shredded coconut
*3 TBSP of yellow curry powder
*1 tsp of cayenne pepper
*1/2 tsp of siracha
*1/2 tsp of sea salt
*1/2 tsp of black pepper
*1 garlic clove, thinly sliced
*1 TBSP of coconut oil
*1 real lime, to juice. ( NOT LIME JUICE)


#1 Grab 3 bowls.

#2 in the 1st bowl whisk the egg whites until they are foamy.
#3 in the 2nd bowl, mix the coconut flour with 2 TBSP of curry, cayenne, salt & pepper.
#4 in the 3rd bowl, add the cup of shredded coconut.
#5 Lie a plate out to place your shrimp on.
# Do the shrimp in this order #1 dip the shrimp in the egg; #2 coat with the coconut flour; #3 coat in shredded coconut.
#6 Heat up a large skillet. Add coconut oil with the garlic clove.
#7 Once the garlic becomes fragrant, add your coconut milk, siracha, and 1TBSP of curry powder. Mix together and let it cook down for about 1 minute under medium heat.
#8 Once bubbly and starting to thicken, add your shrimp.
#9 Let cook on both sides for about 2-3 minutes
#10 Once done, squeeze the lime over the mixture and shrimp.
****NOW SERVE***
Excellent with avocado

Monday, July 4, 2011

Pot Likker Greens

As a boy I didn't care too much for eating greens; as an adult however I've discovered the value of this hearty, delicious meal. The following recipe is easy to follow and creates a dish that is nothing short of excellent. Enjoy y'all!

1 bunch collards
1 bunch turnip greens
1 bunch mustard greens
1 bunch kale
1 bunch spinach
1 pound of bacon, salt pork or ham
1 clove garlic
3 red pepper pods (optional)
2 tablespoons vinegar
Salt & pepper
Boiling water

I. Wash the greens very, very good, cutting the tough stems. Pour boiling water over them and drain.
II. Place in large pot with meat, garlic, red pepper pods, and boiling water. Cover and bring to a boil.
III. Then cook over medium heat, at a slow boil, for about 1 1/2 hours. After 30 minutes of cooking time, add vinegar, and season to taste with salt and pepper. Remove cover and let the liquid reduce during the final 15 minutes. Drain, reserving the liquid. Arrange greens and sliced meat on serving platter. Serve cornbread alongside with cups of "pot likker" (the reserved cooking liquid) for dunking.
Serves 6 to 8

Saturday, June 4, 2011

Duck Confit & Carrots

New dish for me; yet very, very yummy! Confit is one of those French specialty meals that is amazing! (the duck can be substituted for goose & pork) I vaguely remember my grandmother making something like this when I was a child. However, I think she made it with rabbit, or possum, coon or other wild game. Anywhoes, I also understand that the late Ron Bradshaw made a mean Duck Confit! Love it, love it, love it...just try it! For greenry you can serve this dish with spinach or leeks!

*Duck Legs or Duck Wings;
*4 cups of Duck Fat; (can be purchased at Williams-Sonoma)
*3 tbs salt;
*4 garlic cloves, very finely minced;
*1 onion, sliced;
*6 springs thyme;
*3 springs rosemary;
*Pepper to taste;

What to do next:

1. Mix the salt, garlic, onion, thyme, rosemary and pepper.
2. Using a dish large enough to hold all the duck pieces in a single layer sprinkle 1/3 of the salt mixture on the bottom.
3. Put the duck pieces in the dish, skin side up on the salt mixture bed.
4. Add the remaining 2/3 of the salt mixture evenly on the duck.
5. Cover and refrigerate for about 2 weeks.
6. When ready, preheat your oven to 225 F
7. REMOVE THE SALT!!! from the duck & arrange the duck in a baking dish in a tight single layer.
8. Melt the duck fat and pour on the duck. Make sure it covers the meat entirely.
9. Put in the oven for 4 to 5 hours until the meat can easily be pulled from the bone. It can also go for longer if you want.
10. In a skillet, pour a little of fat into the skillet and brown the duck on both sides for 3 minutes.
11. The duck confit is now ready, (Can be stored in the fat where it will stay good for weeks.)

Carrot Confit


*2 pounds of carrots
*zest if lemon
*juice of 2 lemons
*4 cloves of garlic, minced
* 3 sprigs thyme
* 1 cup of coconut oil

What to do next:
1. Preheat your oven to 275 F.
2. Prepare your carrots. You can cut them in 1 inch pieces or leave them whole if they will fit all flat in your baking dish.
3. Mix the zest, lemon juice, garlic, thyme and fat.
4. Pour the fat mixture on the carrots. It should ideally cover the carrots completely. Add fat if necessary.
5. Put in the oven for about 2 hours.
6. Remove from oven. At this point, the carrots will be soft and delicious.
7. As an optional step before serving, brown the carrots in a large skillet with the fat mixture that was used to cook them. This will create a crispy exterior and a tender interior.