Chicken Tikka Masala

adapted from: Mark's Daily Apple

Chicken Ingredients:


2-3lb boneless/skinless chicken breasts and/or thighs, cut into bite-sized pieces
2 tablespoons olive oil or butter
1 bunch fresh cilantro, finely chopped (bottom stems cut off)
1 tablespoon fresh lemon juice
1 can coconut milk
6 cloves finely chopped garlic
4 tablespoons finely chopped fresh ginger
1 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon ground black pepper


Preheat the oven to 400 degrees Fahrenheit.  Combine all the ingredients in a large baking dish and bake the chicken, covered with foil, for 45-60 minutes.  While the chicken is baking, make the sauce:

Sauce Ingredients:

1/4 cup butter or olive oil or coconut oil
1 large yellow onion, sliced thinly
1 can coconut milk
28 ounces crushed tomatoes in their juice
1 tablespoon fresh lemon juice
3 cloves finely chopped garlic
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon garam masala
1/2 teaspoon turmeric

In a large pot, sauté the onions in the oil until golden brown, about ten minutes.  Add the remaining ingredients, mix well, and let simmer 20 minutes, stirring often.  When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for an additional 20 minutes.

Serve over basmati rice. Makes 6 servings.

Holy cow, this is delicious.

Sweet potato soup

ingredients:
2 small sweet potatoes, diced
2 small acorn squash, diced
2 small yellow onions, diced
2 cloves garlic, chopped
butter
2lbs chicken thighs, cooked
4 cups vegetable broth
1 can coconut milk
breakfast sausage seasoning
salt
pepper

Saute garlic and onions in butter.  Add vegetable broth, sweet potatoes, acorn squash and coconut milk.  Season with breakfast sausage seasoning, salt and pepper.  Simmer until sweet potatoes and squash are falling apart.  Puree with an immersion blender.  Add cooked chicken, simmer for a while longer.  Makes 4 servings.

Sonoma-style chicken salad

ingredients: 
cooked, cubed chicken (I had 2 breasts and 4 thighs)
walnuts
4 stalks celery, sliced
grapes, halved
poppy seeds
mayo

Combine all ingredients.  Let chill.  Eat as is, or on top of a bed of spinach.  Enjoy!

Guacamole

ingredients:
4 ripe avocados, mashed
1/4 red onion
3 cloves garlic, minced
2 jalapenos, copped
1 lime, juiced
cumin, cayenne, chili powder and salt to taste

Mix everything together.  Eat with a spoon.

Salsa

ingredients:
4 large tomatoes, seeds removed
1/4 red onion, chopped
3 cloves garlic, minced
2 jalapenos, chopped
small bunch cilantro, chopped
1 lime, juiced
salt to taste

Chop all ingredients and mix together to make pico de gallo; for salsa, use a food processor.  Makes a ton of salsa.

Carnitas

ingredients:
2 pork tenderloins
1 cup bacon grease
4 limes, juiced
1 lemon, juiced
1 orange, juiced
1T cumin
1/2T salt
1t coriander
1t black pepper
1t cayenne
1/2t cinnamon
3 cloves garlic, minced
1 yellow onion, quartered
2 bay leaves

1. Sear pork in a little bacon grease.
2. Layer garlic and onion on the bottom of a crock pot.
3. Place meat and all the bacon grease on top of the onions.
4. Mix together all other ingredients; pour on top of the meat.
5. Cook 6+ hours on low.
6. Transfer meat to baking dish; broil for 5-10 minutes to crisp up the edges.
7. Serve with salsa and guacamole. (Makes a ton of leftovers!)

Summer Strata

ingredients:
4 zucchini, sliced thinly lengthwise
4 tomatoes, sliced thinly
lots of garlic, minced
10 chicken breast tenders
olive oil
fresh basil
2 eggs
1lb shredded mozzarella
1 package goat cheese crumbles
shaved parmesan
crushed red pepper
salt

Cook chicken in large pot with olive oil, garlic, salt and red pepper.  Shred chicken once cooked.  Combine mozzarella, goat cheese and 2 eggs in a bowl.  In another bowl, toss sliced tomatoes with olive oil, salt and fresh basil.  In a large glass baking dish, layer the sliced zucchini, chicken, cheese and tomatoes (do at least 2 layers).  Bake at 350 for 30-45 minutes, until the cheese is bubbling.  Add shaved parmesan to the top tomato layer and broil another 5 minutes or so until this melts, too.  Serves 5-6.

spring chicken

ingredients: 
chicken breasts or thighs
cheap white wine
garlic scapes, green beans, or other veg
green onions
olive oil
salt and pepper

Marinate chicken and greens in white wine overnight.  Heat olive oil in a pan; dump all contents into pan to cook.  Season with salt and pepper.  Enjoy!

Marinated Skirt Steak

ingredients: 
1 pound skirt or flank steak
1/3 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 garlic cloves
3 sprig rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


Whisk together everything but the rosemary.  Place steak in a large ziplock bag; cover with marinade.  Add rosemary sprigs to the bag.  Shake or flip occasionally, and marinate overnight.  Grill.  Eat.  Yum.

adapted from: http://rikishore.com/2012/05/grilled-skirt-steak-in-red-wine-vinegar-marinade/#

Chicken with pine nuts and sundried tomatoes

ingredients: 
boneless chicken thighs
sundried tomatoes
pine nuts
olive oil
garlic
dried basil
salt
onion powder
red pepper flakes
pepper
egg

Mix spices on a plate.  Coat one side of the chicken thighs with egg and dip in spices.  Place spiced side of chicken down on a baking sheet.  Mix garlic, tomatoes and pine nuts in a bowl.  Toss with olive oil.  Spread on top of chicken thighs.  Bake for 20-30 minutes at 350.  YUM!

Thanksgiving-style stuffed turkey tenderloin

ingredients: 
turkey tenderloin, pounded thin
small handful unsweetened dried cranberries
handful chopped pecans
rosemary
thyme
salt
butter

Soften butter.  Add all ingredients to butter and mix.  Roll turkey around the stuffing, using toothpicks to secure.  Bake for 20 minutes at 350.  Serves 1 for dinner.

Braised Short Ribs

ingredients:

6 beef short ribs (bone-in)

1 onion

3 cloves garlic

6 carrots

butter

1 carton vegetable broth (TJ's)

borsari seasoned salt

Pre-heat oven to 275F. In a skillet, saute vegetables until tender. Transfer to an oven-safe dutch oven. Sear ribs in skillet; transfer to dutch oven. Season with borsari. Add some broth to the skillet and add to the dutch oven. Add the remainder of the broth to the dutch oven; bring to a boil then turn off. Cover the pot with and transfer to the oven for 3-4 hours. Makes 3-6 servings for dinner and work lunches (depending on the size of the ribs).

These are very good!

Taco Soup

ingredients:

2/3lb chorizo

leftover roast chicken (two breasts, plus a little thigh)

1lb ground beef

red onion

butter

garlic

coconut milk

canned tomatoes

about 2 cups vegetable broth

bell pepper (yellow, for color)

5 jalapenos

salt, cumin, cayenne, chili powder

Brown beef and chorizo; season and set aside. Saute the onion and garlic in butter. Add canned tomatoes, coconut milk and vegetable broth. Let simmer a few minutes, then puree with an immersion blender. Add meat, bell pepper and jalapenos. Simmer for 2-6 hours. Makes 6 servings for dinner and work lunches.

*This soup is missing something... it's not fantastic.

Chili with Butternut Squash

This chili is much better than the other one!

ingredients:

1lb ground beef

1lb stew beef

1lb chorizo

2 cans diced tomatoes

1 medium red onion

2 cloves garlic

6 jalapenos (or a mix of jalapenos and bell peppers)

1lb butternut squash (a mix of acorn squash and sweet potato works too!)

coconut oil

salt

chili powder

cayenne

cumin

Brown meats; add onion, garlic and jalapenos, sauteing until tender. Add tomatoes and seasonings to taste (I like twice as much salt and chili powder as cayenne and cumin). Let simmer for 4-5 hours. While chili is simmering, toss diced butternut squash in coconut oil and roast at 350 until tender. Stir in roasted butternut squash. Makes 6 servings for dinner and work lunches.

Inspired to try it with butternut squash by: http://civilizedcavemancooking.com/entrees/beef/bacon-bison-butternut-squash-chili-triple-b-chili/

butternut beef scramble

ingredients:

1/2 lb ground beef

butter

coconut oil

1/4 lb butternut squash

3 eggs

large handful spinach

Toss squash in coconut oil and roast in the oven. Brown beef and season with borsari. Add roasted squash. Add eggs and spinach, sautéing until eggs are cooked and spinach is wilted. Enjoy!

Creamy Chicken Tomato Soup

ingredients:

leftover roast chicken, with some bones

butter

1 small onion

2 cloves garlic

4 fresh tomatoes

1 can diced tomatoes

1 can coconut milk

2 cups vegetable broth

salt, pepper, white pepper, cayenne pepper, bay leaves

Saute onion and garlic in butter. Add chicken, tomatoes, broth and coconut milk. Season. Simmer on low for 4 hours. Remove bay leaves and bones. Blend with immersion blender, return to simmer. Makes 6 servings for work lunches.

NOTE: this would make a great base for chicken tortilla soup! also, shouldn't have stretched it to 6 servings...

Stuffed Peppers

1lb ground beef

1lb hot italian sausage (pork)

1 small onion

3 cloves garlic

1 tomato

large handful baby spinach

borsari seasoned salt

6 large bell peppers (red)

Brown and season meat. Add vegetables and saute. Stuff peppers and bake for 20 minutes at 350. Makes 6 servings that reheat well for work lunches.

Broccoli, Cheese and Chicken Soup

leftover roast chicken, with some bones

1lb broccoli

butter

2 stalks celery

1 onion

2 cloves garlic

shredded carrots

2 cans coconut milk

2 cups vegetable broth

about a half pound of shredded cheese (Dubliner)

salt, pepper, white pepper

Saute onion and garlic in butter. Add other vegetables. Add chicken and liquids. Season. Simmer on low for 4 hours. Remove bones and puree with immersion blender. Add shredded cheese and simmer until cheese is melted. Makes 6 very filling servings for work lunches.

Next time: use only 1 can of coconut milk!

Chili

1lb ground beef

1lb stew beef

1lb chorizo (pork)

1 medium onion

2 cloves garlic

1 can tomatoes, with juice

1 jar salsa (TJ's fire roasted)

1 small can tomato paste

salt(2x), chili powder(2x), cayenne(x), cumin(x)

Brown meat. Add onions and garlic, saute. Add tomatoes and salsa; season well. Simmer on low for 4 hours. Add tomato paste and simmer for another 30-60 minutes. Makes 6 servings for work lunches. Serve with 1/2 diced avocado as garnish.

Zucchini Lasagna

1lb italian sausage (pork)

1/2lb ground beef

1/2 medium onion

4 cloves garlic

3 bell peppers

10oz mushrooms

1 can diced tomatoes

1 small can tomato paste

1/4cup parmesan

16oz ricotta

2 eggs

4 medium zucchini

16oz mozzarella

basil, salt, red pepper, oregano

Slice zucchini with mandoline, dry thoroughly. Layer in 13x9 baking dish (zucchini, ricotta, sauce, mozzarella, repeat). Bake for 30-45 minutes at 350. Top with remaining parmesan. Makes 6 servings.