Another Carribean dinner

Heres another meal we had for Carribean night and the kids loved it.

INGREDIENTS:
2 chicken breasts cubed
1 clove garlic
1/2 onion
2 green onions
1 Tbsn sunflower oil
1/4 tsp chili powder
1/4 tsp curry powder
1/2 tsp dried thyme
1 1/2 C coconut milk

Heat oil cook chicken, garlic, onion, chili powder, curry powder fry about 10 minutes, stir occasionally.
Add green onions, thyme, coconut milk, bring to a boil than simmer for about 40 minutes until thickened.

Kid snacks Carribean style

Our family has decided to take a weekend once a month to enjoy food from other countries or cultures and this month was the Carribean. They use coconut products like we use grains and so many of the recipes we found were clean. We made these for dinner but they are great for after school snacks too.

INGREDIENTS:
1 chicken breast cubed
1 Tbsn. almond butter (the original did ask for peanut butter)
1 tsp. paprika
1/4 tsp. dried ginger
3 Tbsn water
2 unripe bananas in large slices

Put the butter, paprika, ginger and water in a pan on low heat, just enough to melt the butter, remove and put into a bowl. Add the chicken to the bowl and mix well.
You can wrap the bowl and marinade the chicken for up to 2 hours or cook right away. We were hungry, we cooked it right away.

Put chicken peices and banana slices alternately on the skewers and coat the whole skewer with the remaining sauce in the bowl. On medium heat fry the skewers a few mintues on each side until brown.

Paleo Mexican style, no really!

Ok so anyone else out there get the hankerin' for some good mexican, I do all the time and this one is fantastic.

















INGREDIENTS:
1-2 sliced bell peppers
1 sliced sweet onion
2-3 gloves garlic diced
2 tbsn olive oil
cumin, salt, pepper, paprika, and chili powder (I didn't give measurements because I like my seasoning not so hot and spicy. I use about 1 tsp of ea. and about 1/2 tsp chili powder)
1 lbs beef (cut thin and long)

Spanish Calirice:
1 head califlower shredded
2 tsp olive oil
1 cup chicken broth or water
1/2 can tomato paste
1 clove diced garlic
salt and pepper to taste


Head of lettuce

Spanish Calirice:
take spreaded califlower and spread out on a plate, heat in the microwave for about 3 minutes to tenderize. In a pot put in 2 tsp olive oil and garlic on meduim temperature. Add the calirice and cook to brown a little (won't brown much). add all other ingredients for the rice (broth, tomato paste salt and pepper) stir in and cook to a boil.


Meat and vegys:
heat your 1 tbsn olive oil in a frying pan. Add 2-ish garlic, onions and peppers on med/high, saute until browning and tender. Add spices as you like for flavor, remember a little Cumin goes a long way so becareful not to over do that one. When they're tender remove from pan and set aside(leave all the scrappings in they rub off on the meat and it's tasty!)


Heat frying pan again on med/high add another tbpn of olive oil add the rest of the garlic and the meat, add spices as wanted cook until done.













Take a leaf of lettuce fill it full, wrap it up and eat. It looked so good I had to post the pic again. You can add to this with some salsa and/ or guac. Ill be posting a avacado salsa in a few weeks that would be tasty with this too.

Stuffed spinach chicken

Found this one on the internet awhile ago and it originally calls for pomegranate juice instead of honey either would be fine.

INGREDIENTS:
2 chicken breasts
2-3 ready to eat dates sliced
2 cups spinach
6-8 slices of bacon cut up
1/2 onion diced
1 clove garlic diced
cumin
salt and pepper honey


In a sauce pan on med heat, saute the bacon onion and garlic until browned. Add spinach, dates and 1/2 tsp cumin, cook until spinach is wilty and dark green.
Cut chicken breasts lengthwise and add stuffing. Drizzle honey over the top and season lightly with salt pepper and a little bit of cumin. Put in oven safe pan and cook for 20 minutes at 375 degrees. MMMMMMM. You can add more dates if you want but 2 is pretty sweet as it is.

Chicken Fried caulirice

Ok so I know in my last post I said chicken isn't my favorite, and honestly it's not, but apparently I'm going nuts with it this month. I made a chicken fried rice the other day that I just love, thanks to Carley and her wonderful use of cauliflower, I have been putting it in everything, a breakfast scramble, steak fajitas, stuffing, (all to be posted later). It is so veristale and just plain yummy. It took me forever to finally make this amazingly simple carb but now that I've tried it, I'm going crazy!!

INGREDIENTS:
1 tbsn olive oil
3 chicken breast cut into strips
2 tbsn olive oil
1/2 head cauliflower grated on a cheese grater
1/2 onion sliced
2 cloves garlic, minced
2 large carrots peeled and sliced
3 celery stalks sliced
4 small peices of broccoli minced
1 egg
1 to 2 tsp soy sauce. (I use wheat free soy sauce (tamara) found in super one, pilgrams and I think Fred Meyer.)

Grate the cauliflower and spread it on a plate microwave for 3 minutes. Season chicken with salt and pepper cook strips in 1 tbsn oil until brown, set aside. in frying pan or wok, add the rest of the oil, throw in garlic and onions and brown. Add all vegys and stir fry until they start to get tender, add soy sauce to egg and beat until mixed up than add egg mixture and cooked chicken. Stir until egg is cooked and serve hot!

This pic is without the chicken I actually made this as a side for some pork chops and it was perfect.

Just in time for Thanksgiving

I used this recipe to stuff 2 whole chickens however it can easily fill a nice size turkey as well. This stuffing is actually my dads recipe as a clean choice for the holidays or whatever.








INGREDIENTS:
6 strips bacon sliced
1/2 medium butternut squash cubed
4 red delicious apples cubed
1 c. non added sugar raisins
5 stalks celery sliced
1/4 sweet onion sliced
2 cloves garlic diced
1 tsp rosemary, thyme
salt and pepper to taste
1 C chicken stock

On medium high on the stove top in a sauce pan cook bacon. Add garlic and onions, cook until brown. Add squash cook until tender. Add a celery, raisins, apples, and spices and broth. Cook until broth reduces a little. Stuff bird and cook according to bird directions or place in a oven safe dish and back at 400 degrees until top is browned.

Brooky's apple bottom banana custard

So last night while I was cooking dinner Brook (for those of you that don't know is my 10 year old) asked if she could make dessert (clean of course.) Without my help she put together this custard recipe with garnishments and all (I helped her figure out the cooking temperature though). It was delicious, and tasted so much like a regular custard that her Grandpa had no idea it didn't have sugar or dairy in it. She quit the cook!

INGREDIENTS:
1 banana
3/4 C coconut milk
1 tsp. vanilla
1/4 tsp almond extract
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/2 red delicious apple diced

Puree the banana add all other the spices and extracts. Whip up the 2 eggs until blended, stir into the banana mixture. In 4 ramekins put the diced apples on the bottom and fill halfway with the custard.










Bake on a cookie sheet (to prevent overflowing) at 425 degrees for 20 min and than reduce heat to 350 degrees and bake for 10 more or until toothpick comes out clean.

Brook covered her custard with some homemade plum jam and an almond flower with a blueberry center. MMMMMMM