Love making versions of fried chicken. Especially the Paleo ones. This one is yummier than you can imagine and fragrance of herbs will remind you of thanksgiving meal.
- Chicken tenders: 7-8 (You can also use boneless chicken breast, cut it into strips. Want to make it even better, put it in a ziplock bag and flatten it with a rolling pin.)
- Almond flour: 1 cup (I used blanched)
- Dry rosemary: 2 tsp
- Dry oregano: 1 tsp
- Dry sage: 1 tsp
- Dry thyme: 1tsp
- Freshly crushed black pepper: 1 tsp
- Lemon/lime: 1/2
- Egg: 1
- Oil: 2 tbsp.
- Salt: 1/2 tsp
- Beat an egg and lemon juice in a fowl with a fork. Soak the chicken stripes in the mix of egg and lemon.
- While it soaks, in a plate mix rest of the ingredients except for oil and salt.
- Heat oil in a thick bottom pan, once the oil is hot turn the heat lot medium.
- Take one chicken tender out of the lemon+egg mix, and press it in the almond meal mix, on both sides. Then place the tender in the pan. Put them only in one layer, with some distance between two tenders. If needed fry them in two or three batches, depending on size of your pan.
- Fry till crust turns brown on each side. should take about 7-8 minutes, based on heat settings of your stove.
- Once all tenders are done, sprinkle with some salt, let them cool for a minute and serve immediately with a side of veggies and a lemon wedge.
- Let me know how it turns out!
When I made summer rolls for the first time I had lots of sprouts, shrimps, julienne carrots and julienne dicons left. I made this salad just to make good use of all those left overs and have been making it since then. And love it every time.
- 1/2 cup sprouts
- 1/2 cup small shrimps, cleaned, deveined and cooked (of course don’t use shrimps if you are making vegetarian)
- 1/2 cup julienne carrots
- 1/2 cup julienne dicons
- 1/4 cup chopped cilantro
- 1/4 cup crushed and roasted peanuts
- 1 tsp fish sauce (use soy sauce for veggie)
- 2 tsp lemon juice
- pinch of salt if needed
In a salad bowl mix everything except cilantro and peanuts, use them to garnish.
I have been intuitively making thai curry for at least 2-3 years now. The only mistake I was making was, making it in an Indian way! So it never tasted like thai curry, tasted like a mild Indian curry. This curry is now more thai, because of my newly learnt tips and tricks in that Thai cooking class. And quick of course.
Little bit of cheating here though, instead of making my own spices, I just used the ready curry paste that you get at the Asian grocery store. The way I was taught in my cooking class. =)
As you might be aware, you can very well change the ingredients, as long as you use coconut milk and some sort of thai curry paste, it will taste Thai. Use only vegetables for vegetarian or vegan versions.
Here is the one that I made:
- 1 chicken breast chopped in bite size pieces
- 1 cup small shrimps, deveined and cleaned
- 1 chopped bell pepper
- 1 chopped tomato
- 1/2 cup chopped dicon
- 1/4 cup chopped cilantro
- 1 cup coconut milk
- 2 tbsp thai curry paste
- 2 tbsp sesame oil
- This curry is made on high heat, all the way, and with continuos turning and stirring.
- In a bowl mix thai curry paste and coconut milk, and set it aside.
- Heat oil in a large wok, when oil is little smoky, add chicken. Let the chicken cook for a while, don’t forget the continuos stirring.
- Add shrimp and all the veggies except cilantro when chicken is cooked.
- Add coconut milk and thai curry paste to the mix in the wok.
- Bring it to boil and reduce to the consistency you like.
- Finish with cilantro and serve it with rice or dosa. I love it with dosas!
Traditionally or whenever I have eaten Tomato Rice has been spicy. In my recipe I have not only made it milder but also simpler. It goes extremely well with side of Roasted Bone Marrow.
- 1 cup rice, soaked for 15 minutes and drained
- 2 tsp coconut oil
- 1/4 tsp asafetida
- 1/2 tsp cumin
- 1/2 tsp coriander seeds
- 2 cardamoms
- 2″ cinnamon stick
- 2 cloves
- 1/2 thinly chopped onion
- 2 chopped tomatoes
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper powder or paprika for even milder version
- 2 cups water
- Heat oil in a pan and add all spices from #3 to #8. It is not necessary to have all the spices, it will turn out just as good even if you miss 1 or 2. If you don’t have whole spices, feel free to use powders. Just a dash each. Turn it till you can smell the flavors.
- Add chopped onion, keep turning till it turns translucent
- Follow it with tomato. Cover and cook the tomatoes for 5 minutes, till it becomes mushy. Mix it well.
- Add rice and keep turning on medium heat till mixture feels dry. Use a wooden spatula and be careful not to break any rice.
- Add 2 cups of water and cover it. Let it cook on simmer for 20 minutes or till rice is cooked.
- Serve hot with plain yogurt and if you are a real foodie like me you will have it with Roasted Bone Marrow.
Potatoes are the best example of how neutral taste attracts the most. Everyone all over the world loves potatoes. All cultures eat potatoes. There must be 1000s of recipes for potatoes. Guess the most favorite and easiest must be mashed potatoes. Here is my gluten free and low cal version of it.
Things you will need
- Boil potatoes with salt and water till they are mushy
- In a mixing bowl combine potatoes and “I cant believe it’s not butter” and mash it untill it forms a almost smooth paste.
- Add milk and mash a little more.
- And yes your Perfect Mashed Potatoes are ready!
This is a French Onion Soup inspired soup. Healthier than its origin, due to added vegetables and no bread. This time I made it from left over Brisket gravy. Tasted real good! However recipe below is from the scratch.
Time: 50 minutes total, 20 minutes active and 30 inactive
You will need:
- 1/2 onion, finely chopped
- 5-6 baby carrots
- 1/4 cup chopped celery
- 1/2 cup mushrooms
- 1 potato quartered (this allows the cheese to float in absence of a bread)
- 3 cups beef stock
- 2-3 cloves garlic, crushed and chopped
- 2 tsp oil
- 1/2 cup grated cheese, not very matured not very young
- Heat oil in a pan
- Add onion and garlic, sauté it for a while till it turns brown
- Add broth, and all other vegetables
- Take it off the heat when broth is reduced to 2/3rd
- Let it cool and then puree it in a blender
- Take it out in an oven proof individual bowls. This recipe is for 2, so it will be 2 bowls.
- Preheat the oven at 350F and place the bowls on top shelf.
- Take it out and serve when cheese has started to turn brown on edges.