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!
Saturday, August 20, 2011
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!
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.
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!!!
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)
WHAT TO DO NOW:
#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
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)
WHAT TO DO NOW:
#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
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