Tuesday, July 27, 2010

Garlic Chicken

Ok, so maybe this wasn't the one to go wild over, but it was pretty tasty and eeeeeasy! I didn't have any whole garlic so just put a bunch of minced garlic on top.

Garlic Chicken

6 boneless, skinless chicken breasts or thighs
1 teaspoon salt
2 teaspoons paprika
2 teaspoons pepper
1 large onion, sliced
10 cloves garlic, unpeeled

1. Mix the seasonings; rub all over the chicken.

2. Place the onion in the bottom of a slow cooker. Place the chicken on the onion.

3.Cover the chicken with garlic cloves. Cook on LOW 6 hours or until the chicken is done.

Sunday, July 25, 2010

Seoul Chicken

Seoul Chicken

6-8 chicken thighs, skin on

5 tablespoons soy sauce or coconut aminos

1/4 cup sweetener of your choice, honey if you are doing paleo

1/4 teaspoon pepper

1/4 cup green onion, chopped

1 tablespoon garlic, minced

1 tablespoon sesame oil

5 tablespoons water

Xanthan gum, optional

1. Place the chicken pieces in a gallon size ziploc bag. Mix the remaining ingredients, except the xanthan gum, in a small bowl. Pour the marinade into the bag with the chicken. Close the bag and knead gently to coat all of the chicken pieces. Put in the refrigerator and marinate at least 1 hour, turning the bag over occasionally.

2. Dump the entire contents of the bag into a 9x13" glass baking pan. Arrange the thighs skin side up. Bake at 425ยบ for 35-40 minutes until the meat is done. Remove the chicken from the baking pan to a serving platter and keep warm.

3. Skim most of the fat off in the pan and pour remaining juices into a small saucepan. Bring to a boil and lightly sprinkle the xanthan over the liquid while whisking briskly. Be careful not to let it get too thick. Stop before you think it's thick enough as it thickens even more as it cools. Serve the sauce over chicken.

Saturday, July 24, 2010

Kheema Masala

I made a cauliflower "rice" for this to go over and thought it was quite good! It also has the potential to be very versatile!

Kheema Masala


1 lb ground meat
3 TB ghee or other oil of your choice
1 tsp cumin seeds
1 medium-sized onion chopped fine
1 TB minced garlic
1 TB ginger paste (I left this out because Ron doesn't like ginger, and it was still good!)
1 TB coriander powder
1 TB cumin powder
1 TB garam masala
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Chopped coriander leaves to garnish


1. Heat the cooking oil in a wok or deep pan, on medium heat. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
2. Add the ginger and garlic pastes and fry for 1 minute.
3. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste. Continue to brown the minced meat, stirring often to prevent burning.
4. Add the tomatoes, stir and cook till they are soft.
5. Remove from heat, add the lime juice and stir.
6. Garnish with chopped coriander leaves and serve with rice or cauliflower "rice" or this could be put into lettuce wraps as well.