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Chicken Mushroom and Chorizo Stew

February 11, 2019
  • One whole chicken, cut into 8 to 10 pieces, skin off
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

  • 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
  • 2 chorizo links, casings off and crumbled
  • 2 large parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, grated
  • 10 ounces, Cremini mushrooms, sliced
  • 10 ounces, Shitake mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup fresh orange juice
  • 3 to 4 cups mushroom or chicken stock
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

 

Gluten Free Apple Cake

December 4, 2018
  • ½ cup melted coconut oil
  • 4 eggs
  • ¾ cups coconut sugar
  • ½ cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 large apples, peeled cored and diced

Preheat oven to 325 degrees F.

Grease a 9 inch spring form pan with melted coconut oil.

Beat the coconut oil and eggs in a mixer till fluffy, about 2 minutes. Add the coconut sugar and beat for another minute. Add the almond flour, coconut flour, cinnamon, baking soda, vanilla extract and salt. Mix well and fold in the diced apples. Bake for about 35 to 40 minutes.

Black Bean Brownies with Coconut Oil

March 26, 2018

Brownie- take 2-  I changed it up this time with coconut oil and coconut sugar. My daughter gave it a thumbs up. You can have some without thinking twice.. good for you and delicious!!

  • One 15 ½ ounce can black beans- strain and rinse well
  • ¼ cup coconut oil
  • 3 large eggs
  • ¾ cup coconut sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • 1/3 teaspoon salt
  • ½ cup semi-sweet chocolate- grated

Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.

Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, coconut sugar, cocoa, vanilla extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.

Pulled Chicken Tacos

May 23, 2017

I love making tacos- especially pulled chicken or pork… chicken being healthier, I tend to make them more often. I made a delicious crunchy cole slaw to go on top…

  • 1 pound chicken thighs, skinless, with bones

Spice Rub

  • 2 teaspoons ancho chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons salt

Mix all the spices in a small bowl. Sprinkle all over the chicken thighs and marinate for 2 to 3 hours in the fridge.

  • 2 tablespoons extra light olive oil
  • 1 medium onion, sliced thin
  • 3 garlic cloves, grated
  • 1 cup blood orange juice (regular orange juice will work as well)
  • 2 cups tomato sauce (preferably homemade)
  • ½ cup cilantro, chopped
  • Salt
  • Pack of small tortillas

Heat a medium saucepan with olive oil. Brown the chicken pieces on high heat on both sides. Reduce heat and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the orange juice to deglaze. Mix well and add the tomato sauce. Bring to a boil and cover with lid. Lower to a simmer and cook for 25 minutes. Take the lid off and turn the heat off. Let the chicken pieces cool. Take out the pieces and shred with a fork. Return to the pan and bring back to a boil to cook any extra moisture. Check for salt and garnish with cilantro. Assemble the tacos with the pulled chicken and top with cabbage slaw.

 

 

Chicken Curry with Dill and Cilantro

May 9, 2017

If you like going out for Indian food but are too scared to try cooking something at home… try this dish. It is easy to make and the ingredients are readily available. The garam masala is a challenge as the varieties available in stores are not as good but you can still use one or just eliminate it. Either way, the result is delicious and healthy…

  • 2 pounds chicken thighs, skinless, with or without bone
  • ½ cup greek yogurt
  • 2 tablespoons half and half
  • 2 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • Juice of half a lemon
  • 2 teaspoons salt
  • 1 teaspoon garam masala

Mix the yogurt, half and half, ginger, garlic, lemon juice, salt and garam masala in a small bowl. Transfer the chicken and the marinade to a zip lock bag for at least 2 hours if not over night in the fridge. Take out half an hour before cooking.

  • 1 cup fresh dill
  • 1 cup fresh cilantro
  • 10 to 12 green onions
  • ½ cup water

Blend the greens and water in a blender till smooth. Keep aside.

  • 3 tablespoons extra light olive oil
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Heat a heavy saucepan with the oil. Add the green dill sauce and sauté on medium heat for 5 to 7 minutes. Add the tomato sauce, coriander, turmeric and cayenne pepper and sauté for another minute. Add the chicken with the marinade. Bring to a boil and cover with a lid and simmer on a low medium heat for 20 minutes. Take the lid off and turn the heat up to cook away any extra liquid in the sauce, stirring constantly. Check for seasonings. Serve warm with fresh rotis.

 

Shrimp Enchilada with Tomatillo Sauce

May 8, 2017

My husband’s favorite thing to order at a Mexican restaurant is shrimp enchiladas.. and typically it is served with some refried beans, etc. Well, I decided to recreate it at home as we all know, one can’t beat homemade food.. so here it is…. very yummy!

  • 1 tablespoon extra virgin olive oil
  • 1 pound medium shrimp, cleaned
  • 1 medium onion, sliced
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup cilantro, chopped

Heat a medium frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the shrimp, salt and smoke paprika. Cook for 3 to 4 minutes till the shrimp are almost done. Turn heat off and drizzle with lemon juice.

Tomatillo Sauce

  • 4 to 5 tomatillos, cut in half
  • 1 medium onion, cut in half with skin on
  • 4 to 5 garlic cloves, with skin on
  • 1 poblano pepper, cut in half
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup cilantro
  • 2 teaspoon salt

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Place the tomatillos, onion, garlic and poblano pepper on the sheet and drizzle with olive oil and sprinkle with salt. Roast in oven for 45 minutes till the vegetables are soft. Place into a blender with the water, cilantro and salt. Blend till smooth, taste for seasonings and keep aside.

  • 6 to 8 flour tortillas
  • 1 to 1½ cups shredded mozzarella
  • ½ cup cilantro, chopped

Preheat oven to 350 degrees F.

Transfer the tomatillo sauce in a flat platter. Dip each tortilla in the sauce. Place the tortilla on a cutting board, add 3 to 4 shrimp with the onions, top with a tablespoon of shredded cheese. Roll the tortilla and add to an oven-proof platter seam side down. Repeat the process with all the tortillas. Top with the remaining shredded cheese and cover with aluminum foil, bake for 40 minutes. Take out and serve with refried beans and guacamole.

Seared Cod with Blood Orange Reduction

February 27, 2017

Blood oranges are in season right now- do take advantage of them. They are most delicious oranges you will ever taste and the color is fascinating!! I have been using them for salad dressings, sauces, desserts.. the list goes on…

  • 4 wild caught cod fillets
  • Salt
  • Pepper
  • 2 tablespoons extra light olive oil
  • 1 cup blood orange juice
  • 2 teaspoons white wine vinegar
  • 2 teaspoons honey
  • ½ cup blood orange segments
  • 3 to 4 green onions, chopped
  • ½ cup green and black olives, chopped

Sprinkle salt and pepper on to the fillets on both side. Keep aside. Heat a non stick pan with the olive oil. Sear the fillets on both sides for about 2 to 3 minutes each. Take out of the pan and transfer to a lined cookie sheet and finish off in a 350 degrees oven. The time will depend on how thick the fillets are. Careful not to overcook the fish.

In the meantime add the orange juice, vinegar, honey, orange segments, green onions and olives. Simmer on a medium heat and reduce by half. The sauce should be thickened and taste tangy and sweet. Pour over the fillets and serve.