Tag Archives: chicken

*GASP!* OMG It’s Paleo Heaven!

Oh.  My.  Lord.  I think we died and went to (Paleo) heaven.

Fogo de Chao, Churrascaria (Brazillian Steakhouse) extraordinaire.
This place was amazing.  You must check it out if there is one in your city!

Fogo de Chao Mpls

Posted on Facebook about our experience:

Stick a fork in us and ROLL us back to the car ’cause we’re done.

We tried about 8-10 of the 17 meat varieties they were serving and were so stuffed we just couldn’t go on – which is unheard of for Hubby!

The experience begins with a huge salad bar and evolves into a scrumptious meat-feast where the gracious servers (Gauchos) bring large skewers of roasted meats to your table and slice a bit off for you.  Saturday they were serving 17 kinds of beef, pork, lamb and chicken.

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I was assured by the staff that all meats except the chicken legs are gluten-free!  Yippee!  And most of the salad bar as well – anything with gluten is obvious (bread, pasta, etc) with no hidden gluten-containing ingredients.  Wow!  Some items had dairy; but those were also obvious, so we could easily self-select.

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It was quite the feast (as reflected by the price) and worth every penny!  Repeatedly, our eyes rolled to the back of our heads in bliss as we chewed each tender roasted morsel.

We are in love.

Planning a return for Hubby’s birthday in September.

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Mango Chicken over Zoodles

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Another yummy recipe from Pamela’s Paleo Life Kitchen!  Sweet.  Savory.  Oh, so tasty!

Ingredients:
1/4 cup coconut oil
1-2 lbs diced chicken thigh
1-2 lbs diced mangoes
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/2 tsp salt
minced chives, scallions and/or cilantro
2 large zucchini cut into “zoodles”
coconut milk can be added if you like a creamy sauce (optional)
sweet or hot peppers may also be added (optional)

Melt coconut oil in a pan; add diced chicken thighs.  Brown until fully cooked.  Set aside.  

Add more coconut oil if desired, then add 1-2 lbs diced mango (I used 2 pouches of Trader Joe’s frozen organic mangoes, thawed).  Seasonings to taste: salt, cinnamon, cloves, nutmeg, chives, scallions and cilantro.  Cook on medium-high until juices form a sauce.

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When saucy, add pre-cooked diced chicken thigh.  Heat through to meld flavors.  Set aside.

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Sautee zucchini “zoodles” in coconut oil until “al dente”.

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Plate by using zoodles as the base and spoon the mango chicken mixture over the top.
Garnish with chives, scallions and/or cilantro.  Enjoy!

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Paleo Faileo

I’d like to think I’ve become a good cook over the years, but every once in a while I flop big time.  This was one of those times.

*sigh*

I attempted the General Tso’s Chicken recipe from Gather and my boys hated it – as in – would. NOT. eat. it.  I am so disappointed.  The menu looked so promising!  I’d been drooling over this cookbook for weeks, eager to do the Takeout Fakeout menu for my birthday.  I followed the recipe to the letter, other than omitting the peppers due to autoimmunity.

It looked beautiful.  I thought it tasted OK (more like a sweet & sour dish without the peppers) but all the arrowroot starch in the sauce was so heavy.

I am sad to report my failure, as this is one beautiful cookbook.  The other recipes I’ve tried from the authors have been excellent, so I must have done something wrong.  – Or maybe it just won’t work without the peppers.

Next year I’ll just have Hubby and Son take me OUT for my birthday dinner!

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Now what am I going to do with 3 lbs of “ruined” chicken thighs? I can’t eat all of this by myself. Oy.

Zoodles!

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So, veggie “noodles” have been all the rage in the Paleoshphere, especially the spiral-cut ones.  Thought I’d be a little adventurous and try zucchini noodles in our chicken korma.

They were a hit – now we understand what all the fuss is about!  I didn’t want to make an investment in another kitchen contraption tool in the event the final product didn’t live up to its reputation, so I got a manual julienne peeler to do the work.  It was speedy, effective, and easy to clean (dishwasher!) and cut lovely little zoodles perfect for side dishes or stir fry.

I should have hopped on this trend sooner!

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Chicken Korma

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One of our favorite chicken recipes.

1 lb boneless chicken thighs
ghee
salt
1 can separated coconut milk
1/2 tsp turmeric
1 tsp garam masala
minced cilantro

Cut chicken thighs into cubes, salt and brown in ghee.  Drain coconut water from can of coconut milk, leaving the thick cream (chilling in advance aids separation).  Add coconut cream, turneric, garam masala and minced cilantro to pan, stir and simmer until well-blended.

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Chicken Soup Time!

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Well, it seems the news reports are true: we have an especially bad cold and flu season upon us.  Our family has avoided most illness for the past two years, other than a minor cold.  But despite all our good intentions and efforts to stay healthy, we got hit this past weekend with some sort of virus.

Granted, we did not suffer nearly as much or as long as our friends and neighbors – but it certainly wasn’t a pleasant weekend being stuck on the couch, too tired to do anything more than eat chicken soup and watch movies.  Needless to say, the chicken stock has been depleted.

So, it’s time to replenish the chicken bone broth supply!  The photo above shows (4) small roasted chicken carcasses/necks with mirepoix, ready to simmer overnight.  I follow the same process outlined in my beef bone broth recipe.

There’s just nothing like chicken soup on a cold Minnesota winter day – period.

 

Time to Heal (bone broth recipe)

So many people are sick today for so many reasons.  Where does one begin?  At the source – the gut.  As followup to an earlier post containing a video interview with Dr. Natascha Campbell-McBride (a MUST-see!), let’s talk about healing protocol – whether it’s a chronic illness or the most recent round of stomach flu.

Healing one’s gut involves a 2-prong approach:  First, remove the irritants contributing to “leaky gut” syndrome.  Eliminate sugars, grains, legumes and dairy from the diet to halt the progression.  Second, consume nutrient-dense healing foods to provide the building blocks for the body to heal. Two of the most nutrient-dense foods on the planet are organ meats and bone broth.

I learned to make this life-giving liquid gold from a chef at my local food co-op (many thanks, Greg!)  and have had great success with the process he taught me.  Both beef and chicken stocks are rich, tasty and turn to solid gelatin in the fridge – a sign of plentiful collagens and other amino acids.

Bone broth also contains large amounts of bio-available minerals and compounds that build the immune system.  Have you ever heard traditional chicken soup referred to as “Jewish penicillin”?  There’s a reason for that.

The process begins at the butcher’s counter: bone selection.  My local co-op has bags of mixed beef bones and chicken carcasses minus the legs, wings and breasts especially suited for soup.  For beef stock, select a mix of leg/knuckle and neck bones if available – choose a few with a small amount of meat on them for better flavor.  Neck bones provide nerve tissue, an added benefit.

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Next, prepare the pan for roasting. Line a rimmed baking sheet with parchment paper and arrange your mirepoix (carrots, celery and onions in a ratio of 1:1:2).

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Place the cooling rack in the sheet pan and arrange your bones atop, placing the larger ones on the outer edges to encourage even roasting.  Salt generously with Pink Himalayan Salt (mined from ancient sea beds and contains 82 trace minerals found in our blood).

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Roast the bones about 30-45 minutes at 400F turning once.

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Place roasted bones, veggies and accumulated juices in stockpot.

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Fill the stockpot with cold (filtered) water and add more salt and 1/4 cup vinegar to draw out more minerals from the bones.  I like to use coconut vinegar as it is neutral-flavored, but some like apple cider vinegar or wine.  **Cooking is chemistry: by adding an acid (vinegar or wine) the positively charged hydrogen ions will bind with the negatively charged mineral ions and suspend them in the broth – ready for your body to use.**

Simmer in stockpot overnight with the lid on.  As fresh herb flavor can easily be cooked out, I add them near the end.  Turn off the stove and add fresh thyme, parsley and a dried bay leaf to steep.  Let the broth cool to warm before removing/straining bones, veggies and herbs.  Chill for several hours until solidified.  Defat by removing the top layer of hardened fat from the gelatinous broth.

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I like my broth concentrated for more compact storage, so I boil it down before pouring it into freezer-safe containers, chilling, then freezing for longer-term storage.

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I have made turkey and chicken stock from leftovers (carcasses), and that also works well.  Since they are pre-roasted, I just add fresh veggies to the bones in the pot and follow the same process from there.

I like to use bone broths in soups/stews and stir fry, as well as drink it straight for breakfast.  Use it any way you can – any time you can.

So, there you have it: a nearly fool-proof method for great tasting, super-nutritious bone broth! (a.k.a. meat stock)  To your health!