Category Archives: Comfort food

Paleo-Friendly Orange Chicken

January 29, 2012 6:26 pmLeave a Comment

I love chinese food. After I went gluten-free 9 years ago (wow, it’s really been 9 years. Seems like a lifetime ago!) I figured chinese food, like pizza, was out. Permanently. For ever. Cue weeping and much sadness.

So imagine my overwhelming joy at discovering PF Changs a few years later and their tasty gluten-free menu. I nearly threw up at the restaurant table, I ate so much that first visit there. The chicken wraps – glorious! The lemon chicken – heavenly! The ginger chicken and broccoli – how did I live without it? I was hooked and not ashamed to admit it.

Now embarking on this new, paleo-style, whole foods lifestyle, I figured that once again, chinese food was out. Soy sauce? We’re no doing soy. And thickeners? Nothing that I’d like to be eating. Bummer. Then I ran across a facebook post where someone was commenting on a blog they’d read and lo and behold, it was about paleo-approved orange chicken. Yes!

http://www.health-bent.com/poultry/paleo-orange-chicken

I don’t know about you, but that looks amazing. Delicious. Definitely yummy. So I made it last night and we sucked it down before I even thought about getting photos. I had 2 chicken thighs left so guess what? I made it again tonight. And this time I waited to eat until I’d got a few photos.

This is super easy to make and comfort-food-approved. Feeling a bit down? Eat this. Having a bad day? This’ll fix that. Best of all, as you’re eating your feelings away, you’re not ruining your healthy way of eating. Just doesn’t get better than this. Nom. Nom.

paleo-approved orange chicken

I served ours over steamed broccoli and tossed in some sauteed sweet peppers and for a bit of an orange boost, 2 seedless mandarin oranges. The blog noted above has the original recipe – I have tweaked it slightly as I didn’t have all the ingredients. This uses my new fave – coconut aminos. Soy sauce without the guilt. Joy!

Paleo-Friendly Orange Chicken

serves 2.. or 1 if you’re super hungry

2 skinless chicken thighs, cut into chunks, sprinkled with salt and pepper
3 Tbl virgin, unrefined coconut oil
1/2 cup fresh squeezed OJ (with pulp for more orange flavor)
1/4 cup coconut aminos
1 Tbl hot sauce OR 1 Tbl fresh-grated horseradish
1 tsp ground ginger
1 tsp ground garlic

Combine all ingredients except chicken and coconut oil. Bring to boil over medium high heat and, stirring occasionally, boil until somewhat thickened and reduced. This is not going to thicken like a sauce using cornstarch or other thickeners. But it will thicken slightly – this will take 10-15 minutes. Watch to make sure it doesn’t boil over or boil dry. You will end up with approx 1/2 of the amount you started with. Set aside.

Heat coconut oil over medium/medium-high heat until nice and hot. Drop in chicken thighs and cook on all sides until nice and crispy. You want this really browned and super crispy. A bit like chicken strips.

Once cooked through and crispy on all sides, add to sauce in pot and heat again until chicken is coated and sauce somewhat caramelizes on the chicken.

Serve over veggies of your choice. Add in mandarin orange segments if desired. Because of the orange juice, this is not an everyday meal, but as a treat here and there, it sure is fab!

Enjoy.

 

Posted in comfort food, dinner, sauces, vegetablesTagged , ,

Nuts + dates+ coconut = delicious cookies!

January 27, 2012 2:43 pmLeave a Comment

A little while ago, I was reading a paleo-lifestyle blog and ran across a recipe that had me drooling. The gal had blended up dates and I forget what else to create little balls of deliciousness. But, since I was doing this in the wee hours of the morning when I should have been sleeping, I promptly forgot about it and now I can’t find the site. Drat that late night surfing!

nuts, dates, coconut cookies
ready for the fridge

So the other day, I wanted a cookie and that elusive blog and recipe came to mind. In an attempt to recreate what I *thought* I remembered seeing, I came up with the recipe noted below. Scrumptiously delicious! In fact, so yummalicious, I ate many more than I should have. As these are refined-sugar free and were made from wholesome and organic ingredients, I’ll just overlook my momentary pig-out session. (Isn’t denial a lovely thing?)

I roast my own nut blends so I used those (no soy or other no-no items when you do it yourself. Plus, I think they taste better – especially the almonds which I buy direct from a farm in CA). This particular batch had almonds, sunflower seeds, pumpkin seeds, macadamia nuts, and a few pistachios. Those went into the food processor with some dates, a dash of vanilla, coconut flakes (unsweetened, of course!), and a nice helping of coconut oil. The result was a bit squishy and didn’t really hold together so I mushed them as best as I could and stuck them in the fridge, thinking that the coconut oil might solidify and hold them together.

nuts, dates, coconut cookies
after chilling – just look at the texture

nuts, dates, coconut cookies
They were quite good when we had them a few hours later for dessert but the real treat came the next morning when I pulled them out as an add-on to breakfast. They’d dried a bit and the texture was just like a no-bake cookie. Only these were better! Not sickeningly sweet and no oats to give my poor tummy digestive issues. It was at this point that I ate the remainder of the batch. In my defense, it was only 3. Ok, 4. But they were SO good!

In any case, to help keep me on the straight and narrow, I’ll be using these as “rewards” now and again. Just a bit of a boost to make sure that the siren call of the forbidden sugar-laden foods continues unheeded.

Nut/Date/Coconut Cookies

makes 7-8 cookies

1/2 cup roasted, salted mixed nuts
1/3 cup unsweetened organic coconut flakes
4 pitted dates
3 Tbl organic virgin coconut oil
1 tsp organic vanilla extract (no sugar added)

Place all items into food processor and blend until a thick paste forms – might take up to 1 minute. There will still be bits of nuts and maybe a larger fleck of coconut here and there.. that’s perfect and makes for a better cookie.

Remove blade and using a tablespoon, scoop out and then pat into shape in your hands. This won’t form together like a standard dough – you’re really just mashing it together so it holds its shape.

Place on a plate and stick in the fridge for a few hours to chill. Or, if you are impatient and want to enjoy these sooner, put them in the freezer for 10-15 minutes or until firm.

Enjoy! But not all at once. It’s hard, I know, but these guys pack a real glyemic index wallop (what with the dates) so you want to savor one at a time and enjoy them over the course of a few days.

nuts, dates, coconut flakes, coconut oil vanilla

Posted in comfort food, snacksTagged , ,

We’re all a little nutty in here

January 15, 2012 12:46 amLeave a Comment

My dear man loves his nuts. And seeds. Guy plows through a big amount each week. And with our new healthier lifestyle there were 2 options for satisfying his hunger for the crunchy nut…

1. buy them from some place like Whole Foods ($$$$$). And no guarantee that the roasted nuts won’t be made with soy or other no-no oils.

2. buy un-roasted nuts and learn to love them (he says “no thanks. I like my nuts crunchy and salty and with that roasted flavor.”).

Or, wait – there is a third option that is a take-off of #2…

3. buy un-roasted, raw nuts and seeds and roast them at home. Ding! We have a winner!

roasted nuts and seeds
This is my 3rd attempt and roasting and I’ve finally hit on the perfect method and formula. My first effort was on the stovetop. This made for nuts that were slightly scorched in some places and yet raw in others. The next attempt was in the oven but I mixed the different nuts/seeds before roasting them and as some were teeny tiny (sunflower seeds) and others were huge (whole almonds), this didn’t work out too well. The mini guys got VERY roasted while the almonds were not quite there.

So taking what I’d learned and with a big DUH, I roasted each type of nut and seed separately. Started with the almonds and moved on from there. As each batch was finished, it was dumped into a paper bag. For this particular batch, I used whole almonds, macadamias, sunflower seeds, pumpkin seeds. From beginning to end it took approx 45 minutes. Not terribly bad considering I got about 4 pounds of snacking heaven for my noshing hubby to enjoy.

roasted nuts and seeds
Just look at these beauties with their delicately roasted pieces and bits of fresh-ground sea salt throughout… The almonds are perfectly toasted and dark with flavor. The macadamias have a glorious crunch, and the 2 types of seeds provide a nice second texture and depth that wouldn’t be there if this were strictly a nut blend. Even if we fell off the whole-food/paleo wagon tomorrow, I would continue to roast my own blends at home. It’s just *that* much better. Worth every minute spent.

The beauty of doing this at home is the infinite possibilities for different nuts and seeds as well as oils, spices, seasoning. The hubby requested just straight up salt this time so that’s all I used. Salt and a dash of macadamia nut oil. Yum!

Roasted Nuts & Seeds

no measurements here – just basic directions so you can forge your own path to roasted nut greatness!

raw nuts and seeds
oil (coconut, macadamia, almond, avocado, olive, sesame, etc)
salt
spices, as desired *

Heat oven to 375 and get out a cookie sheet that has sides (to keep the nuts and seeds from leaping off the pan and into the vast open spaces of the oven).

Keep your nuts/seeds separate until each is roasted. Cover the cookie sheet with your nut/seed of choice. You don’t want inches of nuts in there – try to keep it to one layer. Bake for 5-20 minutes, depending on the size of the nut or seed. Check every few minutes and stir to keep them from scorching. You might want to pull a few off each time you check to see if they have reached your desired roasting stage.

Once done, pour into a paper bag or large bowl. Repeat the process with remaining nuts/seeds.

Now that they are all roasted, it’s time for the oil and salt or spices. I use 1 Tbl oil per pound of nuts/seeds. Pour over the little darling and either shake the bag to coat or stir well in the bowl. Season to taste. 1/2-3/4 tsp salt per pound. Spices as desired. Shake/stir well to coat and then pour the contents onto the baking sheet. This time it will be much more than 1 layer deep, but that’s ok. We’re just popping the tray into the oven for 7-8 minutes to help the oil and seasonings to stick to the nuts and to dry them on there.

Remove from heat, set aside to cool, pack into a storage container and enjoy. Delicious, healthy, and so much better than anything you’d buy in the grocery store!

* Spice / seasoning ideas
cinnamon
Chinese 5 spice
garlic
italian herbs
cayenne pepper
curry powder
etc

Next time I’ll do a blend of cayenne, cinnamon, salt. A bit spicy, salt, and hot. Should be fabulous!

Posted in comfort food, snacks, spices

Shrimp Hot Bowls

January 12, 2012 4:05 pmLeave a Comment

I do love shrimp. Especially the jumbo size. Those little guys – not so much. They are far too “fishy” tasting for me. And they smell ripe as well. But jumbo shrimp? There isn’t much better. Meaty, sweet, chewy, sublime. Mmmm…

Today got off to a rough start due to my being up until all hours of the early morning working on a website. We didn’t eat breakfast until 12:30 or so and we just ate lunch – shortly before our normal dinner time. I think that I’m going to get the hubster to take me to Outback for a steak dinner later tonight, after my chiropractor appointment. But that really has nothing to do with anything. So let’s get to the point. Shrimp hot bowls. Nom. Nom.

yumm-a-licious shrimp!

This is simplicity at its finest. A frying pan, some veggies, shrimp, and a generous helping of coconut hollandaise sauce and you have a meal that tastes as though it took hours to prepare. While I also enjoy working for hours to create a culinary masterpiece, quick eats that taste 5 star are my most favorite kind of food. The best part about this simple meal is – you can use virtually any veg you might have on hand. Carrots, squash, spinach, greens, zucchini, broccoli, sugar snap peas, etc, etc. Change up the protein and this could be lunch for a week – never having the same thing twice.

yumm-a-licious shrimp!

Shrimp Hot Bowls

1/2 pound of shrimp, cooked, deveined, tails removed
3-4 cups fresh or frozen vegetables (anything goes!)
4 Tbl coconut oil
1 Tbl fresh chopped garlic
1 tsp salt
1 tsp lemon pepper seasoning
2 tsp italian seasoning
coconut hollandaise sauce

Prepare shrimp (cook, devein, remove tails) and set aside. If you are using frozen (cooked) shrimp, thaw in cold water, remove tails, and then toss with lemon pepper and italian seasoning. Set aside.

Gather vegetables and chop, slice, dice, as desired. If using frozen, just measure out desired amount and you’re ready to go. No need to thaw.

Make a batch of the hollandaise sauce and place in a bowl that is set in *very* hot water. This will keep it liquid and ready to use once the meal is ready. Stir occasionally. Taste often.

In large frying pan, heat 3 Tbl coconut oil. Once oil is hot, add garlic and stir for a few moments before adding veggies. Cook until vegetables are hot but retain a bit of crunch (or longer if you prefer a softer texture).

Remove from heat and portion into serving bowls. In same pan, heat remainder of coconut oil and once hot, add shrimp and cook just until heated. Place shrimp over vegetables and top with coconut hollandaise sauce.

Enjoy. And watch thieving fellow-eaters who will more than likely attempt to steal your shrimp if you’re not paying attention.

yumm-a-licious shrimp!
mmm… that was super yummy!

Posted in comfort food, dinner, sauces, vegetablesTagged , , ,

I’ll have a Waldorf Salad… hold the waldorfs

January 10, 2012 7:05 pmLeave a Comment

My husband and I just love the old tv show “Fawlty Towers.” Inspired by the rude behaviour of the proprietor of a hotel in the seaside town of Torquay, on the “English Riviera”, the show follows Basil Fawlty (John Cleese) in his running of the fictional Fawlty Towers hotel in the same area. It’s truly hysterical. And one of our favorite episodes is “Waldorf Salad“…

American tourist Mr. Hamilton checks in with his wife late one evening. They want a hot meal, but Terry, the cook, has finished his shift. Hamilton bribes Basil to keep the kitchen open, but Terry leaves after a dispute with Basil about overtime. Hamilton orders items not on the menu and, in a panic, Basil tries to prepare the meal while maintaining the pretence that there is a chef slaving away in the kitchen.

So when it came time post about my paleo-friendly chicken salad, I immediately thought of this episode and the title of the post came to me. Just in case you were wondering why I was asking to hold the waldorfs in the waldorf salad…

My chicken salad is made with 4 basic ingredients: homemade, paleo-approved mayo; chicken; grapes, celery. You can add apples or walnuts if desired – but I *hate* walnuts and am just now coming to the point of being able to eat almonds and other tree nuts without wanting to vomit. I’ve been a life-long and avowed nut hater and the thought of actually adding nuts to my dishes isn’t quite yet a welcome one.

For my waldorf-free salad, I used mayo that I had made with a combination of olive oil and avocado oils. Thus the slight yellow/green tint you’ll see in the photos. That’s the goodness of the avocado shining through. Yum.

Because I was lazy and didn’t feel like cooking an entire chicken, letting it cool, and then picking the meat apart — I bought some of the chopped up pre-cooked chicken breast from Costco. Minimal ingredients. No sugar added. Quick, easy, and relatively inexpensive.

chicken salad with paleo mayo

This is a super simple salad. It’ll take longer to make the mayo then it will to put the salad together. I’ll be posting about homemade mayo in a future post so in the meantime, here are a few great links if you’ve never made your own and would like to learn how. Or, you could purchase one of my recommended reading cookbooks and follow the recipe there. Each is delicious and makes a perfect mayo.

paleo-friendly mayo recipe 1
paleo-friendly mayo recipe 2

Chicken Salad (and no waldorfs!)

this recipe doesn’t use measurements – they are not needed

cooked chicken breast, chopped or pulled into small pieces
seedless grapes
celery stalks
homemade mayo
salt, pepper

Cut the grapes in half lengthwise. Dice celery into smallish pieces. Combine with chicken and add mayo as desired — more for a creamier salad, less for a drier salad.

Salt and pepper to taste. Serve over fresh spinach leaves, wrapped inside romaine lettuce, or eat straight out of the bowl. It’s very yummy and hits every nutritional requirement: protein, veggies, fats, fruit. Nom. Nom.

We like our non-waldorf salad served over fresh spinach leaves. One of my husband’s favorite lunches or midday snacks.
chicken salad with paleo mayo

Posted in comfort food, fruit, lunch