Chicken Pot Pie

crust:
3 cups almond flour
1.5tsp salt
1tsp baking soda
1/2cup melted butter or coconut oil
2tbsp cold water
-----
1 egg, whisked

Stir together almond flour, salt and baking soda.  Using a food processor or hand blender, mix in butter/oil.  Add a little bit of cold water slowly while mixing until it becomes dough consistency.  Roll into a ball and refrigerate for about 30 minutes.  Save the egg for later.

filling: 
1lb chicken breasts or thighs, roasted
1lb carrots, peeled and sliced
1/2lb peas
1 yellow onion, chopped
a little bit of almond flour
olive oil
2 cups chicken broth
half a can of coconut milk
salt
pepper

In a large pot, saute onions in olive oil until caramelized.  Add a little bit of almond flour to thicken.  Add chicken broth and coconut milk, stirring until it's all mixed in.  Season with salt and pepper.  Add (cooked) chicken, carrots and peas and let it all simmer for a few minutes.

Transfer filling to oven-safe dish.  Remove crust dough from refrigerator and roll out using parchment paper.  Cut crust to the size of the dish and place on top.  Using a brush, paint the top of the crust generously with the whisked egg.  Slice a few air vents in the top and bake at 375 for 1 hour.  Makes 4-6 servings.

This was a little more involved than what I'm used to making, but it turned out SO FREAKING AMAZING.

Adapted from: http://fedandfit.com/2012/12/01/paleo-chicken-pot-pie/

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.

Jalapeno poppers

10 jalapenos
5 slices thin bacon, cut in half
5oz goat cheese

Cut japalenos in half, and scoop out seeds.  Fill with about half an ounce of goat cheese.  Wrap with bacon.  Bake at 350 for about 20 minutes, or until bacon is crispy and cheese is browning.

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.

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!

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.