Tuesday, March 30, 2010

Crockpot Chipotle Chicken and Sweet Potatoes

I thought this recipe was great, and I was stuffed up with a cold! Ron liked it even better. This was the first time I had used the Trader Joe's boneless skinless thighs in a crockpot recipe, and now I think I am hooked on doing it that way all the time! The only thing I thought was odd was that it called for such a small amount of sweet potatoes. I think I would go ahead and use more next time. I also thought it could use a bit of salt. I just left the sour cream out. I meant to tell my husband to stir some into his before eating it, but I forgot, and he still loved it! But it you have people in your home that eat dairy, you might want to give it a try! Also, we just ate it in bowls like a stew.
Crockpot Chipotle Chicken and Sweet Potatoes
--enough chicken pieces to feed 4 (I used a full bag of Trader Joe's boneless and skinless thighs)
--10 oz package of mushrooms
--1/2 chopped onion
--3 cloves minced garlic
--1 small sweet potato (peeled and chopped in chunks)
--2 green onions, chopped
--1 diced red bell pepper
--1/2 cup chicken broth
--1 t chipotle pepper
--1 t paprika
--1/4 t black pepper
--1/2 ts salt or more, to taste
--1 cup sour cream, to add later (optional)

The Directions.
Add the chicken to the crockpot. Prepare the vegetables and add on top of the chicken. Put in the broth, and add the spices. Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
Before serving, stir in the sour cream if using. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
Serve over pasta or brown rice or eat like a stew.

Saturday, March 27, 2010

Indonesian Crockpot Chicken

After making this I realized it is alot like the Thaiish Chicken I already have posted here, but what the heck - this is a milder version, so maybe more child friendly, and it was really fall of the bone tasty! So I am going to post it anyway!

Indonesian Crockpot Chicken

-enough chicken parts to feed a family of 4. (I used a 12 pack of thighs I had on hand)
--2 TB GF soy sauce or coconut aminos
--2 chopped cloves of garlic
--1 1/2 ts sesame oil
--1/4 ts cayenne pepper
--1/3 cup peanut butter or other nut butter of your choice
-- 2 TB xylitol, honey or sweetener of your choice
--1/2 ts ground ginger
--garnish with sesame seeds and lime wedges; optional

The Directions
--put the peanut butter into your crockpot and turn it to high so it can begin to melt
--add the other sauce ingredients
--stir to mix
--add your chicken; toss to coat. My chicken was frozen solid and kind of all stuck together. It didn't seem to matter.
cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become
If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn. You may need to stir a few times.

Tuesday, March 23, 2010

Two-Bean Cassoulet

Wow this was sooo good! This is one of those lovely simple recipes where the sum is so much greater than its parts! My only complaint was the chicken sitting on top seemed kindof plain. Don't see why you couldn't just cut it up and stir it in with everything else. Or leave it out depending on how many you are feeding.... I thought it was a bit odd it called for black beans, but I think you could probably use any two beans of your choice for this dish.

Two-Bean Cassoulet


* 6 boneless skinless chicken thighs (about 1 1/4 lb.)
* 1 tablespoon olive oil
* 1 1/2 cups thinly sliced carrots
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 1 (15 ounce) can butter beans, rinsed and drained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (8 ounce) can tomato sauce
* 1/4 cup dry red wine
* 1 teaspoon dried thyme, crushed
* 1/4 teaspoon ground allspice
* 8 ounces smoked turkey sausage, cut into 1/2-inch slices


1. In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
2. Remove chicken from skillet; reserve drippings in skillet.
3. Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
4. Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
5. Transfer to an ungreased 2 quart casserole dish.
6. Place chicken on top.
Bake, uncovered, at 350° for 25-30 minutes or until chicken is no longer pink.

Monday, March 22, 2010

Cabbage and Ground Meat Stir Fry

I tried this one as printed the first time, with ground turkey, but think it would be great with more stuff added, like possibly bean sprouts and snow peas. Also, when it says draining the fat is a choice, if you don't, it will end up very "liquidy". Fine if you plan to eat it with rice I guess, but we had to have it almost like a stew.

Cabbage and Ground Meat Stir Fry

1 pound ground meat of your choice
2 cloves garlic, minced
16 ounce bag coleslaw mix
8 ounces fresh mushrooms, sliced
2 tablespoons GF soy sauce
1 tablespoon sesame oil
Pinch ginger, optional
Pinch cayenne, optional
Salt and pepper, to taste
2 teaspoons xylitol, honey or sweetener of your choice
1 bunch green onions, cut on the bias, about 8 onions or 3 ounces after trimming

In a very large skillet or wok, brown the ground beef with the garlic and a little salt and pepper. Drain the fat, if you like, or just leave it in. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.

Thursday, March 4, 2010

Almond Flour Pizza Crust

Well, I have been going back and forth about posting this because to be honest, I wasn't that crazy about it. But then I realized, it wasn't because of the flavor but more the texture, and some people actually like thin and crispy pizza crust. So if you are one of them, then this might be a great recipe for you!

Almond Flour Pizza Crust


2 eggs
2 cups of almond flour, plus probably a bit more to make the right texture
2 tsp olive oil
3/4 tsp salt
dried spices, such as basil, thyme and oregano, are optional

Beat the eggs in a medium mixing bowl. Add the other ingredients and stir. If mixture does not easily form a ball, add more flour by the tablespoon. 1 T of coconut flour will also help as it absorbs excess liquid very well. This step is important. My dough formed a ball right away, but it was too sticky to work with and I ended up needing more to be able to mold it. Use your judgment, but if it is sticking to your fingers at all, you probably need to add some flour.

Grease a pizza pan or cookie sheet, and sprinkle some of the flour on as well. Place the ball of dough in the middle of the pan and squish it out into the shape you want. This should be enough dough to mostly cover a standard cookie sheet. It is fine if it doesn't reach all the way to the edges.

Bake the crust for about 20 minutes at 350 degrees, until it is lightly browned and no longer wet. Top with sauce and other toppings, and return to oven for 5-10 minutes, or long enough for toppings to heat up and cheese to melt if you are using cheese.

NOTE: One mistake I made was to rush through the spreading out process. I knew I had this spots, and sure enough they broke while eating the pizza. But I also had thick spots, and they made for a very chewy mouth feel. So I would say it is for sure worth it to try and get it nice and even - fairly thin without almost bare spots!