Crockpot Chicken Yellow Curry

Today the project forecast in Saskatoon was a high of -45 C with windchill. As such nothing is better than a hot bowl of soup. Better yet... when the meal cooks itself. I made this curry soup in the crockpot and it was waiting for me when I got home from work. 

2 - 3 boneless skinless chicken breasts or thighs, cut into chunks
6 cups of veggies, chopped (onion, carrots, green beans, broccoli, tomatoes, cauliflower and red bell pepper)
1-14 oz can of full fat coconut milk
1 cup crushed tomatoes
3 tbsp yellow curry powder
1 tbsp cumin
2 tsp ground coriander
2 tsp ground ginger
2 tsp garlic powder
1 teaspoon cayenne pepper, optional
1 cup water (for a thicker, curry-like sauce, omit the water)
Salt, to taste

Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot. Stir in the coconut milk, and crushed tomatoes. Then add the spices and the water. Stir to combine everything.

Cook on low for 5-6 hours. I cooked mine longer as I went to the gym after work and it still turned out great.

If the you want it more like a curry and less like a soup, omit the 1 cup of water above.

Season to taste with salt and enjoy!!

Recipe from Stupid Easy Paleo

Chicken Cacciatore

Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with tomatoes, onions, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora). I have been on an Italian kick lately so may as well keep them coming!

3 tbsp olive or coconut oil
1 (3 lb) chicken breasts, cut up
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 medium yellow onion, sliced
1/2 lb mushrooms, sliced
3 cloves garlic, minced
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp dried oregano
1 large bell pepper, cut into 1" pieces

In a large skillet, heat oil over medium-high heat. Season chicken with sea salt and freshly ground black pepper. When pan is hot, add chicken and brown on all sides, about 10 minutes. Remove and drain on paper towels. Add onions and mushrooms to the hot pan and sauté until onions are slightly translucent, about 5 minutes. Add remaining ingredients. Stir well. Return chicken to pan and bring to a boil. Once boiling, reduce heat, cover and simmer 30 minutes, until chicken is tender.

Recipe from The Paleo Plan

Roasted Curried Cauliflower

I'm always looking for a new side dish option. I was rummaging through my fridge one night looking for something to eat. I found a head of cauliflower and this is what I decided to make. Full of earthy and robust flavors.

8 cups cauliflower florets 
1 large onion, peeled, quartered
1 tsp coriander seeds
1 tsp cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 tsp curry powder
1 tbsp paprika
1 1/2 tsp sea salt
1/4 cup chopped fresh cilantro

Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with salt.

Roast vegetables until tender, stirring occasionally, about 35 minutes. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.

Deconstructed Chicken Fajita

It's time to spice things up. My favorite food is Mexican so any time I can make something Mexican inspired I jump at the opportunity. I hope you enjoy this one!

2 lbs chicken breast, cut in thin strips
1 tbsp olive or coconut oil
2 bell peppers (red, yellow, or orange)
2 onions sliced
1 tbsp oregano
1 tbsp chili powder
1 tbsp cumin
1 tbsp coriander
3 garlic cloves, chopped
Juice of 2 limes
Butter Lettuce to serve

Combine the chicken, bell peppers, onions, spices garlic and lime juice in a bowl and mix well. Heat a large skillet on medium heat and cook everything with the oil until the chicken is cooked through and the onion and bell pepper are soft. Put the hot chicken, peppers and onions in a large bowl. Serve on top of lettuce leaves with your favorite toppings (salsa, guacamole, etc.)

Recipe from Fast Paleo

Beef and Cabbage Soup

What can I say? I really like soup. So here's another one for you to try for the potentially cold fall months ahead. I must admit now that I have a freezer full of soup that should last me a couple of months.

1 lb lean ground beef
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
2 bay leaves
1/2 tsp dried thyme
1/2 tsp marjoram
1/2 tsp sea salt
1/4 tsp pepper
1 pinch ground cloves
3 cups cabbage, chopped
2 carrots, halved lengthwise and thinly sliced
2 celery stalks, sliced
3 cups beef stock
3 cups water
1/4 cup tomato paste
4 lemon wedges

In large saucepan, brown beef over medium-high heat, breaking up with back of spoon. With slotted spoon, transfer to bowl. Drain fat from pan and wipe out pan.

Heat oil in pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. 

Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes. Add stock, 3 cups water and tomato paste. Return beef to pan and bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.

Discard bay leaves. Serve with lemon.

Recipe from Canadian Living

Paleo Stuffing

The other day at the gym we were asked what was our favorite part of Thanksgiving dinner. Most people in the group including myself said turkey however a few people said stuffing. And as most of us are aware stuffing is not typically paleo however one of the gym owners had this recipe and I thought that I should give it a try. I can honestly say that I ate it for supper on it's own but it would be darn good stuffed into a turkey. I think I may make this for my family this year for Thanksgiving.

1 sweet potato, peeled and cubed

5 slices of bacon, diced

5 stalks of celery, diced

1 medium onion, diced

2 granny smith apples, peeled and diced

1 lb ground pork

2 cups of mushrooms, diced

2 tbsp white wine vinegar

2 eggs

1/2 cup dried cranberries 

1/2 cup raisins (I don't like raisins so I used dried apricots)

1 cup pecans, chopped

Preheat the oven to 375F. Place the sweet potato cubes on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper, then bake for 15-20 min.

While that's baking, fry the bacon pieces in a large skillet. When they begin to brown, add in the diced celery, onion, and apples. When the onions become soft, add the ground pork, mushrooms, and white wine vinegar. Stir and cook until the pork is cooked through (no visible pink). Transfer the mixture to a bowl to cool. In a small bowl, beat the eggs, then pour over the cooled pork mixture. Toss in the cranberries, raisins, pecans, and yams and mix well. Bake the mixture at 375F on a foil lined baking sheet or in a large pyrex dish for about 15-20 min until it begins to brown.

Recipe courtesy of Cavegirl in the Kitchen

Beet and Sweet Potato Pancakes

When I think about fall in the Canadian prairies I think of sweaters, hearty dishes and an array of beautiful colors. To me, the quintessential fall vegetable is the beet. I love beets! They are such a versatile vegetable but messy as heck! I mean after you have peeled, chopped or grated the beets your kitchen looks like something out of a horror movie. Red stained hands and counters and if you're like me there is a nice splatter pattern of red beet juice on the wall or back splash. I may be a good cook but a messy one! Anyways, I hit up the farmers market this past weekend and purchased a huge bag of beets for five dollars. So, now I have seen searching for some new beet recipes and this one made the cut!

1 1/ cups coarsely shredded peeled beets (about 2 medium)

1 cup coarsely shredded sweet potato

1 medium onion, shredded

1 large egg

1/2 tsp salt

1/2 tsp pepper

1 tsp cumin

olive oil or coconut oil

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, sweet potato and onion in large bowl. Mix in egg, salt, pepper and cumin; stir to blend well.

Heat  oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture.

Enjoy!

Crockpot Minestrone Soup

I would like to thank everyone for their patience while I took some time to collect my thoughts and get back into the kitchen. My plan for the fall will be to post new delicious recipes every Sunday and Wednesday. This will allow me some more time to perfect and bring you new delectable recipes. 

Minestrone Soup is not one of my family recipes but I personally love soup. Soup helps to warm you from the inside out and when fall starts to become cooler nothing is more enjoyable. This recipe is courtesy of Our Paleo Life and I was inspired to make this when a friend post the delectable picture of a steamy bowl of this soup on instagram!

2 tbsp Olive oil

1 sweet potato, diced

1 cup carrots, diced

2 celery stalks, diced

2 zucchini squash, diced

1 medium onion, diced

2 cloves garlic, minced

28 oz chicken stock

28 oz can diced tomatoes with juice

½ cup frozen spinach

2 bay leaves

2 tsp oregano

1 tsp basil

1 tsp parsley

¼ tsp cayenne pepper

¼ tsp sea salt

1-1/2 lb ground pork sausage

Place the olive oil in the bottom of the crock pot. Add the prepared sweet potatoes, carrots, celery, zucchini, onions, and garlic to the crock pot. Pour in the chicken broth. Add the entire can (including juice) of diced tomatoes. Add the frozen spinach (no need to thaw and drain, just add it frozen). Add in the oregano, basil, parsley, cayenne, and salt. Stir everything together, add the bay leaved, cover, and cook on low for 6-8 hours. This just barely fit in my crockpot! About 2 hours before the soup is done, brown the ground pork sausage, breaking it up into small pieces with the back of a wooden spoon. Once the pork is cooked through (no pink), add it to the crock pot and mix it all together. Remove bay leaves before serving.

Enjoy!!

Lazy Cabbage Rolls

Being of Polish heritage I absolutely love cabbage rolls and the traditional flavours of dill, cabbage and tomato. A traditional cabbage roll from my family is stuffed with rice flavored with dill and bacon. Sadly rice is out but never fear I have found an alternative. This recipe tastes just as good as a traditional cabbage roll but with only half the work!  

1 small head of cabbage
1 onion, finely chopped
3 tbsp coconut oil
2 tbsp water
1/2 head cauliflower
1.5 lb free range ground beef
1 can (796 ml) + 1 can (398 ml) tomato sauce
2 tbsp green relish
3 tbsp fresh dill, finely chopped
1/4 cup sauerkraut
Salt and fresh ground pepper

First, prepare your cabbage. It’s easy if you cut the head in quarter’s and then slice out the stem and discard. Place a quarter of the cabbage cut side down and slice about 1 cm thick. Do this for the entire cabbage head. In a large frying pan heat 2 tbsp water and 1 tbsp coconut oil on high heat. Add the sliced cabbage along with the sauerkraut and cook for about 5 – 10 minutes, or until some of the cabbage starts to become translucent and slightly golden. Meanwhile, in a separate pan on medium to low heat, fry the onions in the remaining coconut oil until translucent and beginning to turn golden brown.

Coarsely chop the cauliflower and place in a food processor. Pulse repeatedly until you get the consistency of rice.OR if you don't have a food processor just grate it on a box grater (that's what I did). Fry the ground beef until fully cooked. Once cooked, add the fried onions, 1 tbsp of dill, cauliflower rice, and salt and pepper to taste. Set aside.

Bring a medium pot to medium heat and add the tomato sauce, relish and 2 tbsp dill. Bring to a light simmer and let cook for 10 minutes. Remove from heat and set aside.

Now it’s time to bring everything together. Place about 1/2 of the sliced cabbage on the bottom of a 9 x 13 baking dish so it covers the bottom of the dish. Top with 1/2 of the ground beef mixture and 1/2 the tomato sauce. Repeat, finishing with the sauce on top. Loosely cover with aluminum foil and place in a 350°F oven. Bake for about 45 minutes to an hour, stirring occasionally. These lazy cabbage rolls are much better the next day, so this is a great make ahead dish that is totally good for you!

Bon appétit!

Recipe from Going Against the Grain

Quick Breakfast Ratatouille

Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts. Sadly, out of season ingredients, and bad preparations have left most people craving the Disney flick over this summer stew from Provence. If you've ever had a good ratatouille though, it’s a memory that’s hard to forget. Large chunks of tender vegetables, iinfused with the ripe flavors of the summer sun. Juicy, but not watery, and with a rich savoriness that tastes more sinful than its virtuous ingredients indicate.

This is not a traditional ratatouille but a quick and easy version. I will have the traditional version in a few weeks!

3 tbsp extra virgin olive oil
3 large cloves garlic, roughly chopped
1 large onions, sliced
1 medium red bell peppers, cored, seeded and sliced
10 button mushrooms, sliced in half
2 medium tomatoes, cored and sliced or several grape tomatoes cut in half
1 medium zucchini, chopped
1 tbsp flat leaf parsley roughly chopped
1 tbsp cup basil roughly chopped
2 - 3 sprigs thyme
salt and pepper to taste

Heat olive oil in pan on medium heat, add onion and garlic and saute for 2 to 3 minutes, or until onions are tender. Add peppers, tomatoes, mushrooms and zucchini and continue to cook for an additional 5 - 7 minutes, or until vegetables are tender. Add fresh herbs and season with salt and pepper. Serve on its own or over a poached egg.

Fried Eggplant

1 eggplant
1 egg
3/4 cup almond meal
1 tsp sea salt
1/2 fresh cracekd pepper
1 tsp garlic powder
Coconut or olive oil


Slice the eggplant into pieces that are around 1/8" to 1/4" thick. In a bowl whisk the egg. In a separate bowl combine almond meal, salt, pepper and garlic powder. Lightly coat the eggplant pieces in egg, then coat them with the almond meal mixture. Heat oil in a skillet over medium high heat.Place coated pieces in the oil and brown on both sides. Serve hot. 

Chicken Fried "Rice"

1/2 of a large head of cauliflower, riced
2 chicken breasts, chopped into small pieces
1 tbsp coconut oil
1 tsp hot chili pepper powder
1 tsp ginger powder (or 1 tbsp minced fresh ginger)
2 cloves of garlic, minced
2 cups of cole slaw mix
1 handful of bean sprouts
1 bunch of scallions / green onions
1 small white onion, diced
3 tbsp of coconut aminos
2 tbsp of fish sauce
1 tbsp hot chili paste (optional) such as Sriracha.
2 to 4 tbsp of water
2 eggs

Use a food processor to rice your cauliflower, or use a cheese grater. Turn your large pot or dutch oven to medium heat. Add your coconut oil, chicken, chili powder, ginger, and garlic. Stir well, and cook your chicken until browned and mostly cooked but not fully cooked. Add your coconut aminos and fish sauce and use them to deglaze your pot, stirring well.

Add your cauliflower, cabbage, scallions, onion, and bean sprouts. Stir well and make sure everything is well mixed, let cook for a couple minutes. Add 2 to 4 tbsp of water to the pot, and stir well again. Lower heat to medium low, cover and cook for up to 10 minutes, stirring occasionally, until cabbage and cauliflower are soft. If you want to add chili paste such as Sriracha, do it now and stir well.

Turn your heat up to high and stir well until all excess liquid has cooked off. Crack 2 eggs into your pot, stir fast like mad as you remove the pot from the heat. Stir well until the eggs are totally worked into your “rice” and then you are done. Garnish with chopped scallions and raw bean sprouts. Enjoy!

Recipe adapted from Paleo Pot

Caprese Salad Skewers

These are not pure paleo but are low-carb. Sometimes you just need to have some cheese!

Insalata Caprese is traditionally a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto, not a contorno.

1 package 8-inch bamboo skewers
1 pint cherry or grape tomatoes
2 tubs bocconcini (small balls of fresh mozzarella), drained
24 leaves fresh basil
Extra-virgin olive oil, for drizzling
Balsamic Vinegar
Salt and pepper

For caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil, balsamic vinegar and season with salt and pepper, to your taste.

Shepherd’s Pie

Topping
3 large parsnips, peeled and cut into large chunks
2 medium turnips, peeled and cut into large chunks
2 tbsp grass-fed butter
sea salt

Filling
1 onion, chopped
2 cloves garlic, minced
2 large carrot, diced
2 stalks celery, chopped
8 ounces fresh mushrooms, cleaned and diced
1 pound ground beef or lamb (I used beef!)
1 can tomato paste
2 tsp apple cider vinegar
1/2 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp parsley
Sea salt and pepper

Preheat oven to 375 degrees F.

Place parsnips and turnips in a medium saucepan, add enough salted water to cover about one inch over the parsnips/turnips. Boil over medium-high heat until they are soft, about 15-20 minutes. Drain. Add the butter and mash with a potato masher until smooth. Season with salt and pepper. Set aside. 

While parsnips and turnips cook, add ground beef to a large skillet and cook over medium heat until no longer pink. Add the onions, garlic, carrots, celery and mushrooms. Cook for 5 to 7 minutes. Add the tomato paste, stock and spices. Let simmer for 10 to 15 minutes until vegetables are soft and the flavors have a chance to meld together. Add the vinegar and mix thoroughly. 

Place beef mixture in a casserole dish. Spoon parsnip/turnips on beef mixture and smooth over the top.

Bake 20-25 minutes or until the beef is bubbly.

Recipe adapted from CrossFit Carbon

Classic Spinach Dip (Cheat Day)

This is super simple and always a crowd pleaser!

1 package Knorr® Vegetable Dry Soup Mix
2 cups sour cream
1 cup mayonnaise
1 package frozen chopped spinach, defrosted, and squeezed dry
1 can water chestnuts, drained and chopped
3 green onions, chopped
1 large round pumpernickel bread loaf

Combine Knorr® Vegetable Dry Soup Mix and all other ingredients, except pumpernickel, and chill about 2 hours.

To make pumpernickel bread “bowl” hollow out centre of pumpernickel loaf. Slice bread from centre into cubes and set aside. Fill with spinach dip, and serve with fresh vegetables, pumpernickel bread cubes or potato chips.

Coconut Green Thai Curry

3 chicken breasts, chopped
2 tbsp olive oil
1/2 cup mushrooms, sliced
2 - 3 tbsp green curry paste (I used Thai Kitchen from Sobey's)
1 can coconut milk
2 cups mixed vegetables (broccoli, snow peas, carrots, cauliflower, celery) - I used a bag of stir fry mix from Sobey's
Bean sprouts
Lime wedges

Heat 1 tbsp of olive oil in a skillet on medium heat. Add chicken and cook until no longer pink. Add the sliced mushrooms and cook for an additional 3 to 4 minutes. remove the chicken and the mushrooms from the pan and set aside.

Heat the remaining 1 tbsp of olive oil in the same pan, add the green curry paste and cook for 1 minutes. Slowly add the coconut milk and whisk together. Continuing mixing until the curry paste has been incorporated. Add the vegetables and simmer for 10 to 15 minutes. Add the chicken and mushrooms back to the pan and cook for an additional 5 minutes. 

Serve on top of bean sprouts and with a lime wedge.

Brown Butter, Lemon & Bacon Broccoli

This is my 100th post! Thanks for all of your support and interest with my blog!

1 head of broccoli, cut into florets
6 pieces of bacon, chopped
1 portobello mushroom, chopped
1/4 cup vegetable stock
2 cloves of garlic, chopped
3 tbsp butter
Zest and juice of one lemon
Salt and pepper

Being by browning bacon in large frying pan. Add mushrooms to bacon, when bacon is about halfway cooked. When the mushrooms have softened and the bacon is cooked, add the chopped broccoli and vegetable stock. Allow to cook for 3 to 5 minutes or until all vegetable stock has been evaporated. Remove vegetables and bacon from frying pan. 



Add butter to hot pan and allow to brown. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Add garlic and lemon zest. Stir for 1 minutes. Add the vegetables and bacon back to the pan. Add the lemon juice and stir. Season with salt and pepper. 

Enjoy!

Gazpacho

Gazpacho is a Spanish-style soup made from tomatoes and other vegetables and spices, served cold. This is a to-die-for summer dinner.

2 cloves garlic, minced
½ whole red onion, diced
1 whole large cucumber, diced
5 whole roma tomatoes, diced
1 whole zucchini, diced
2 stalks celery, diced
1 dash sea salt to taste
4 cups tomato juice
¼ cup Extra Virgin Olive Oil
⅛ cup apple cider vinegar
6 dashes Tabasco
1 dash black pepper to taste

In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Pour into a large bowl and add the rest of the tomato juice, and the remaining onion, cucumber, tomato, zucchini, and celery. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado or chopped cilantro. 

Recipe from the Pioneer Woman

Spaghetti Bolongese

1 lb grass fed ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 28 oz. can crushed tomatoes
1 6oz can tomato paste
1/2 cup vegetable or beef stock
1 orange/red pepper roasted
1 tsp salt
2 tsp pepper
2 tbsp Italian Seasoning
1 bay leaf
1 large or 2 small spaghetti squash

Brown ground beef in a large dutch oven. Once browned add the onion and garlic, continue to cook on medium heat until onions are soft 4 - 5 minutes. Meanwhile roast pepper on BBQ until blackened and tasty. Place pepper in blender with vegetable stock and pulse until smooth. Add to beef mixture. Add the crushed tomatoes, tomato paste and spices. Bring to a boil then turn down and simmer for 45 minutes. You can simmer it on top of the stove or move it into the crock pot on low for 2 - 3 hours. 

There are many different methods to cook the spaghetti squash. To start with cut the squash in half and scrape out the seeds. You can then bake in the oven at 375 F for 30 to 40 minutes rind side up. Place a small amount of water in the pan so it doesn't burn. My preferred method is to cook it in the microwave primarily because it cooks much faster! Place in the microwave rind side up and cook on high for 10 minutes. Let it sit a few minutes and then run a fork through the squash to separate the spaghetti strands.

Top "spaghetti" with bolognese sauce and top with chopped parsley

Grilled Asparagus

High in vitamins B6 and C, plus fiber, folate and glutathione, an anti-carcinogen and antioxidant, asparagus is an excellent nutritional choice. It comes in three colors: white, green or purple, although the green variety is the most common. 

This is a quick and simple dish to accompany any meal. 

1 lb fresh asparagus
2 - 3 tbsp olive oil
salt and pepper to taste

To prepare asparagus, you will need to rinse the spears and break off the tough ends. Next you will need to heat your BBQ to medium heat and coat with olive oil. Sprinkle with salt and pepper and rill for 5 - 7 minutes or until tender. Enjoy with your choice of protein.