Posts Tagged ‘Kale’

Chicken Bacon Vegetable Stew

As scary as it was to leave a pot on the stove simmering overnight, I made my first chicken bone broth out of the carcass of a whole chicken I parboiled the other day.  The idea is just to cover the carcass with water, start it boiling, cover the pot, and then turn it down to simmer for at least overnight – mine simmered for about 24 hours.  Chicken bones are small and weak enough, that 24 hours of that extracts all the nutrients from the bones and lets them escape out into the broth.

I don’t have any fancy strainers or cheesecloth or whatever you’re supposed to use, but I did have a clean plain tshirt.  When I was done with boiling the bones and broth, I just laid the tshirt over a separate big pot and poured the first pot of bone-filled broth onto the shirt/into the second pot.  All the bones and chicken bits were caught in the shirt that I emptied into the garbage and immediately washed.  Poof – strained bone broth!  To which I added a ton of fresh vegetables, cooked chicken, a couple pieces of cooked bacon, and whole bunch of dried herbs like parsley and dill and sage and thyme and so on.  Yum!

Fried Chocolate Banana Breakfast

So like I said in yesterday’s post, I don’t really know if pure unsweetened cocoa powder is truly Paleo, but I used a tiny bit for my breakfast again this morning.  The fried egg is boosted with an extra egg white, and my veggie pile is made from white mushrooms and finely chopped kale and red onion.  But you don’t care about that.

Fried Bananas for Breakfast:

You will need: Ripe (not green!) Banana, unsweetened pure cocoa powder, a healthy oil with a high flashpoint (I used grapeseed), a frying pan.

  1. Heat on medium enough oil in your pan to cover the bottom.  It’s heated when you flick a little water on the pan and it sizzles and disappears.
  2. Slice your banana lengthwise down the middle.
  3. Toss your banana slices flat side down onto your pan.  Wait for about 60 seconds.
  4. Using a spatula, flip your banana slices over.  Wait another 30 seconds.
  5. Remove to plate.
  6. Sprinkle with cocoa powder.
  7. Enjoy your decadent but maybe also kind of healthy breakfast treat!

 

Paleo Chicken Chorizo Chili

What’s in my super delicious Paleo Chicken Chorizo Chili?  Well, let’s see… Chicken, Chorizo, Chili Powder, Ground Cumin and as many other vegetables as possible!  The daub of guacamole on top is a perfect flavor compliment to the finished plate too.

Paleo Chicken Chorizo Chili

Put some already cooked chicken pieces in a pan with some water (or broth if you prefer), and let it start simmering while you get everything else together.

Cooking Chorizo

Start your chorizo cooking in a separate skillet now and be sure to peel off the icky clear casing if you’re using sausage shaped chorizo.  I used about four ounces of Mexican chorizo that came in a square-ish container.

When the chorizo is definitely fully cooked, toss it into the pot with the chicken and water/broth.

Paleo Chicken Chorizo Chili

Next add your spices.  You’ll want a heavy dose of chili powder and about half that much of ground cumin.  Add some salt and pepper if you want to, and some red pepper flakes if you have them.

Then add your veggies and simmer for as long as you can wait!  As usual, I only waited for about ten minutes, but ideally an hour or so on a very low simmer with the lid on would be better.  Below are the vegetables I used.

  1. Mushrooms
  2. Kale
  3. Spinach
  4. Bell Peppers
  5. Tomatoes
  6. Onions
  7. Garlic

Paleo Chicken Chorizo Chili

Be careful – this dish is very red and very messy.  Aren’t all the most delicious foods messy?  Do not wear white.  You have been warned.  🙂

 

 

 

Cast Iron 8 Inch Frittata

This chicken and veggie frittata is the first thing I cooked in my brand new 8 inch cast iron skillet!  It was very good, and will continue to be good for the next couple of days because it made four pleasantly plump servings.  I’m looking forward to one wedge as a Paleo friendly midnight snack tonight, most likely!

Cast Iron 8 Inch Frittata Ingredients

First, preheat your oven to 350 degrees Fahrenheit.  Then, assemble your meat and vegetables.  You can see above what I used in mine: onion, mushroom, kale, baby spinach, garlic, and chicken.  You can use any combination of meats and veggies though – use this to help clean out your fridge!  Next time I make a frittata, I’m psyched to use some bacon… mmm…

Cast Iron 8 Inch Frittata

Grease your pan with a healthy oil or fat (I used some olive oil).  Dump your meat, veggies, and whatever seasonings (salt, pepper, basil, get creative!) you want to use into your cast iron pan.  Let the skillet start heating up to medium and break out the eggs!

Whisk (or mix vigorously with a fork if you are whisk-less like me) the equivalent of 10 eggs.  I used eight eggs and about three or four eggs’ worth of egg whites.  Pour it into the pan right away!  Stir your raw egg stew around a little bit, then let it sit there on the burner on medium for a few minutes.  You want the bottom of the frittata to get a little headstart on the baking process, so that your slices will hold together better in the end.  Below is what my frittata looked like raw.

Cast Iron 8 Inch Frittata

The final step is moving your skillet into the oven.  My frittata in its 8″ cast iron skillet took 40 minutes at 350 degrees on the center rack to cook all the way.  How do you know when your frittata is done?  You stab it in the middle with a butter knife, and not only will the knife come out clean, but you will be able to feel that the eggs around the knife are firm.  Enjoy!  I sure did.  Although now I have to convince myself to not freak out about “washing” my skillet without soap.  I can’t believe I can’t use soap!

PS: It seems like so many frittata recipes online call for heavy cream or yogurt or coconut milk… I didn’t use anything like that, and mine turned out just fine.  Just be sure you don’t skimp on the herbs and spices you choose to use!

Egg in an Onion Hole

Posted: March 9, 2012 in Breakfast
Tags: , , , ,

Egg in an Onion Hole

If you have a steady knife and a medium to large mild onion handy, cooking your egg inside an onion slice is a flavorful way to make eating eggs all the time a lot less boring.  You can also cook an egg inside a bell pepper slice, but onion slices are my personal favorite.

Egg in an Onion Hole Steam

If your onion is on the smaller side like mine was, you’re going to have to slice it thicker and the egg that needs to be cooking will be thicker on the pan too.  One way to help the egg cook faster is to partially steam it by putting some sort of lid over it… I used my stainless steel cocktail shaker cup.  I also flipped my egg in an onion over to seal the top for a few seconds at the end.  But I like my egg yolk runny, so I made sure to take it off pretty quickly.

Besides the egg in a healthy hole, I also had sauteed mushrooms/kale/baby spinach, a piece of thick cut peppered bacon, and a few pieces of the onion that cooked inside a whole chicken’s cavity yesterday afternoon in my house.  The egg and the onions are sprinkled with a little Old Bay seasoning.  Yum!  Now I’m off to the post office and around running some other errands in town.  Bye!

Japanese Paleo Nebeyaki Udon Soup

This Japanese soup isn’t exactly Paleo, but it’s not not Paleo either.  What I’m trying to say is that it doesn’t have any of the “bad” foods in it, but it is very vegetarian and includes tofu.  See all those wonderful noodles?  They are made out of tofu (just tofu, nothing else), and they’re actually pretty darn good in a soup like this.  I found the noodles in my Albertson’s grocery store with the rest of the tofu in the produce area.  I don’t know how good they would taste with tomato sauce and meatballs, but they work extremely well in this Japanese soup.

Below are the vegetables I included in the soup along with the noodles.  Just use whatever veggies you have in the house – the real star of this soup is the broth.  And the broth is simply water with hon-dashi soup stock added. Follow the instructions on the hon-dashi box for how much to use per cup of water, taste the broth yourself, and then if you’re like me, add a little extra.  🙂  And if you have any seafood around the house (I didn’t), throw that in too for additional protein and healthy fats and oils!

Japanese Paleo Vegetables

Avacado Egg Breakfast

I made this egg, mushroom, & kale breakfast just for myself this morning.  Here’s how easy it is, really.  🙂

  1. Sautee three small white sliced mushrooms and one hand-ripped piece of kale together over medium heat in a small pan.  Remove to your cutting board when finished.
  2. Re-grease your pan, turn the heat down to medium-low, and add one one egg white and one egg.  Sprinkle with black pepper and dried oregano.  Cover the pot with a lid.
  3. While the egg is cooking/steaming, cut a medium tomato in half.  Cut the first half into quarters and put the second half back into the fridge for later.
  4. The egg should be about done by now.  Use a spatula to get under the egg and slide it off onto a plate.
  5. Top the egg with your mushrooms, kale, and tomato slices.
  6. Add a dollop of guacamole or some avacado pieces.
  7. Enjoy!!!