Slow Cooker Chicken Curry (paleo)
It's almost Thanksgiving!
I love this time of year. The weather in my neighborhood cools down to a perfect 78 degrees, and everyone starts to get super festive with get togethers, holiday activities, and lots of yummy food. I had my girlfriends over on Saturday evening for a potluck and jewelry party (you can check out my friend Chun's dainty pieces here), and my contribution to the dinner table was this Slow Cooker Chicken Curry that turned out to be a hit. I make this dish probably 2-3 times a month, and I almost always put it on the menu if we are entertaining guests. Aside from being a crowd pleaser (it's even kid-approved), it's an easy, fool-proof recipe that requires little prep time, and then the slow cooker does the majority of the work for you.
I used to make my curry with a can of organic diced tomatoes and a couple of tablespoons of tomato paste, but last week I started on a modified version of the Autoimmune Protocol Diet, which sadly does not include tomatoes or any of the nightshade vegetables. It may sound like an extreme way of eating, especially since I don't actually have autoimmune disease, but this anti-inflammatory diet has already improved my digestion and lessened my fatigue symptoms in just 6 days, so it's 100% worth it to me to stick with this eating plan for now.
To make my Slow Cooker Chicken Curry nightshade free, I used puréed pumpkin in place of the tomato, and it turned out wonderfully! I thought that the pumpkin would be a perfect substitute for the tomato because of it's slightly tart flavor, and because it goes so well with spices such as cinnamon, clove, and cardamom. You can't taste the pumpkin in the curry, but it gives the dish a beautiful color, a boost of fiber and nutrients such as beta carotene, and it blends with the coconut milk and spices to create a deeply flavorful sauce. If anyone in your family is finicky about eating their vegetables, this is a fantastic way to sneak some veggies into their diets. I'm sharing a batch of this at Nikhil's Thanksgiving celebration tomorrow at school, and I am curious to see how the parents and kids like it!
Whether you are looking for a seasonal alternative to the traditional Thanksgiving dinner, or wanting to add a hearty slow cooker meal into your weekly rotation, I hope you try this out and enjoy it as much as we do!
Prep time: about 25 minutes Cook time: 5-6 hours Servings: 10-12 (you'll have leftovers for sure)
INGREDIENTS:
4-5 pounds boneless skinless chicken thighs
1 cup pure pumpkin purée (canned or homemade)
1 14 oz can full fat coconut milk
1 medium yellow onion, peeled and cut into large chunks
5 cloves garlic, peeled
2 inch chunk of fresh ginger, peeled and cut into chunks
1 cinnamon stick
1 tbsp ground cumin
1 tbsp ground coriander
1.5 tsp ground turmeric
6 whole cardamom pods
6 whole cloves
1 bay leaf
1 1/2 tsp sea salt
15 turns of the pepper mill
1/4 cup fresh lemon juice (or more to taste)
1/4 cup chopped cilantro
Note: If you would like to try my original recipe that calls for tomato, simply replace the pumpkin purée with one 14 oz can of diced tomatoes, plus 2 tablespoons of tomato paste, and omit the cinnamon stick. Add the diced tomatoes to the blender with the coconut milk, ginger, garlic, and onion, and purée until smooth, then add this sauce to the chicken and dry spices. The rest of the recipe remains the same. If you'd like to make the pumpkin recipe, but can tolerate tomatoes, I highly recommend adding a tablespoon or two of tomato paste to your curry. It gives the dish a beautiful depth and really brings everything together. If you are sticking to the pumpkin recipe, be sure to add lots of lemon juice to taste, as it will brighten the curry and tie the flavors together.
DIRECTIONS:
Rinse your chicken under cold water, and shake off as much water as possible. Trim any excess fat from the chicken thighs, and cut the meat into large chunks. Place the chicken in the pot of your slow cooker, and get started on the sauce. Place the coconut milk, onion, garlic, and ginger into a high speed blender or food processor, and blend on high until smooth. Pour this mixture over the chicken, then add the pumpkin, and all of the spices- cinnamon, cumin, coriander, turmeric, cardamom, cloves, bay leaves, salt, and pepper- and give it a good stir. Cover the pot, and turn your slow cooker to the low setting. Let it do its job for 4 or 5 hours, then turn the setting to high, and crack the lid so that the steam can escape and the sauce can reduce, stirring occasionally. I usually do this in the last hour or 2. Alternatively, you can leave it on low for 8 hours overnight, or while you're gone during the day, and you most likely won't need to let the sauce reduce. When you are ready to serve, stir in the lemon and cilantro, and do a taste test. Add more salt and/or lemon if necessary, to taste. Serve with rice, quinoa, or chapati. I like to eat mine drizzled with virgin coconut oil and a squeeze of lemon, with a side of roasted sweet potatoes and a dollop of green chutney. For a little kick, I suggest adding some Sriracha or your favorite hot sauce.
I hope you all have a wonderful Thanksgiving holiday filled with love, gratitude, and good food. I am certainly grateful for all of you.
With Aloha,
Fauzia
Creamy Leek, Mushroom & Chicken Soup (paleo)
Yesterday afternoon I decided to make some homemade gluten free pizza crust so that the boys could have pizza night, which is Nikhil's favorite. While I was waiting for the dough to rise, I searched through the fridge to figure out what I was going to make for myself for dinner, because as much as I love pizza, the bread & cheese combo just doesn't agree with me. My internal clock must sense that it's officially fall now, as somehow I was craving soup again, even though it continues to be close to 90 degrees here! In the fridge I found a whole leek and a bunch of fresh dill leftover from the delicious Summertime Salmon Chowder that I made last week, as well as the remnants of a rotisserie chicken that I had picked up over the weekend. I also found a handful of crimini mushrooms in the fridge, which I thought would work well with the leeks and the dill. My findings were especially fortuitous because I love mushrooms and any type of onion, but Ben barely tolerates them (I think he's mildly allergic to onions), so I wouldn't normally make something like this for the family. I knew Ben would enjoy pizza night with the boys, so I got to work on my own dinner, and came up with this oh so yummy soup.
INGREDIENTS:
3 tbsp extra virgin olive oil
1 medium leek, halved lengthwise then thinly sliced (2 cups)*
2 stalks celery, halved lengthwise then sliced into 1/4 inch thick pieces
5 crimini mushrooms, thinly sliced
1 can full fat coconut milk
2 cups chicken stock**
1 1/2 tsp paprika
10 turns of the pepper mill
2 Tbsp chopped fresh dill
1 1/2 cups cooked chicken, roughly chopped (I used a rotisserie chicken)
1/2 tsp sea salt, or less to taste
*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part. Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them. You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed. You don't want gritty soup!
**If you use reduced sodium stock, you may need to add more salt at the end to achieve the right flavor.
DIRECTIONS:
In a large soup pot with a tight fitting lid, heat the olive oil over medium heat. Add the leeks, celery, and mushrooms to the pot and saute your veggies until the leeks are tender, and have just started to brown a little bit, about 8 minutes. Stir in the coconut milk, chicken stock, paprika, black pepper, and dill, and bring to a low boil. Place the chicken in the pot, give everything a good stir, and then cover your pot. Reduce the heat to the lowest setting, and let it simmer for 10 minutes, until the celery is tender. Taste your soup, and if you require more seasoning you can add 1/4-1/2 teaspoon of sea salt. I added 1/2 teaspoon of salt to mine, and it tasted perfect. Ladle the soup into bowls and garnish with some dill fronds if you'd like. I devoured mine on it's own, but I think it would be delicious with some buttered gluten free toast, or a chunk of crusty sourdough bread. I recommend making a double batch of this soup so that you can freeze some to have on a chilly night when you just don't feel like cooking.
Enjoy, friends!
Summertime Salmon Chowder (paleo, aip-friendly)
Despite our humid, 88 degree weather here, I found myself craving salmon chowder of all things the other afternoon. I did an online search for a Paleo version, and thought that the ingredient list of Sarah Fragoso's Scrumptious Salmon Chowder looked appealing. I had most of what I needed at home except for carrots, bacon, and leeks, so the boys and I took a trip to our well air conditioned grocery to get some stuff. It was a great excuse to get out of the house and cool off. Although Sarah's recipe doesn't call for it, I picked up some crisp celery at the store to add to my soup because I wanted that extra savory flavor in there. I also opted to cook the bacon in whole strips, and then poured off the bacon fat and replaced it with virgin coconut oil before sauteing my veggies. I know it's common in Paleo cooking to use a fair amount of bacon fat, but I'm just not a fan. I made a few more changes to the recipe, but mostly stuck to Sarah's ingredient list and I have to say that the result truly was scrumptious! Both of my boys enjoyed the dish, and I ate two large bowls at dinner, plus a bowl for lunch the next day. I shared it with a friend of mine, and her response to her first bite was "yes!" So, even though this is not my original recipe, I wanted to share it with you because it's just that good. And if you feel like checking out the Everyday Paleo website, be sure to look for Sarah's Puerto Rican Beef and Chocolate Custard recipes. They are two of my faves.
Adapted from Everyday Paleo
INGREDIENTS:
12 oz nitrate and nitrite free bacon, cooked until crispy
1 Tbsp virgin coconut oil
1 ½ cups leeks, sliced into thin rounds- about one medium sized leek*
3 large carrots, peeled and cut into 1/4 inch thick half moons
2 stalks celery, chopped
3 cups chicken stock- not reduced sodium**
1 13.5 oz can full fat coconut milk
2 tablespoons fresh dill, chopped
1 lb of wild salmon fillets (skin and bones removed)
10 turns of the pepper mill (omit for AIP)
*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part. Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them. You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed. You don't want gritty soup!
**If you use reduced sodium stock, you may need to add salt at the end to achieve the right flavor.
DIRECTIONS:
First, cook the bacon in a large skillet until it's crispy, then transfer it to a plate lined with paper towels (to absorb the excess oil), and pour the bacon fat from the skillet into a disposable receptacle. You may need to cook the bacon in two batches. Add the coconut oil to the skillet (or a soup pot if your skillet is too shallow), then add in your leeks, carrots, and celery. Saute the veggies until they are tender- I cooked mine for about 7 minutes over medium heat. While your veggies are cooking, chop the crisped bacon into small bite sized pieces. Now add your coconut milk, chicken stock, bacon, black pepper, and dill to the pot and bring to a low simmer. Add in the whole salmon fillets and gently simmer until the fish starts to flake apart, which should take 5 minutes or so. Once the salmon has cooked through (but not overcooked!), and the carrots are tender, your chowder is ready. Ladle into bowls and garnish with a few sprigs of fresh dill if you'd like.
Enjoy!
Chai Spiced Chocolate Shake (vegan)
My dear friend Rani is a total foodie, and our mutual love of wholesome, delicious fare is something that we frequently bond over. A few months ago she was kind enough to share a recipe for her new favorite breakfast shake (I think she called me specifically to tell me about this shake), and it was perfect timing because I had been feeling uninspired about my morning meals. She described it as thick and yummy, protein-rich, and full of healthy fats. From the ingredient list it sounded so delicious that I made one for myself that same day, and I've been hooked ever since. Packed with heart-healthy omega-3 fatty acids, (provided by the walnuts and chia seeds), it's the perfect solution for those mornings when I'm not in the mood for a meat and veggies breakfast, or when I'm feeling too lazy to prepare a proper meal for myself. It's also a great snack option whether I'm at home or on the go. Over time I have tweaked the original recipe to reflect my own personal taste, but its essence remains the same: A healthy, decadent, deeply satisfying chocolatey shake that you can feel great about sipping. I know I do!
Prep time: 5-10 minutes Yields: about 16 oz
INGREDIENTS:
1/2 cup unsweetened coconut milk 1/2 of a ripe banana 1/4 cup raw walnut pieces 1 tablespoon chia seeds soaked in 2 tablespoons of water 1 or 2 Medjool dates, pitted (omit if you are avoiding sugar) 1 teaspoon pure vanilla extract 2 tablespoons unflavored protein powder (I use pea protein) 2 teaspoons unsweetened cocoa powder 1/2 teaspoon chai masala 5-7 ice cubes
Clockwise from the top: Ice cubes, soaked chia seeds, pitted dates, banana, vanilla extract, protein powder, cocoa powder and chai masala together in the dish, coconut milk, and walnuts in the middle.
DIRECTIONS:
While you are gathering your ingredients, soak the chia seeds in 2 tablespoons of water in a small dish. This causes them to soften and form a thick gel, which makes them easier to blend, and prevents the seeds from flying up the sides of your blender. Place all of your ingredients into a blender, make sure the cover is on tight, and process on high until smooth. This should take just a couple of minutes, and less if you are using a Vitamix.
All of your shake ingredients in the blender. Don't forget to add the ice cubes too!
Your thick and creamy shake after a couple of minutes of blending. The more ice you add the thicker it will be.
Helpful tips: I use unsweetened coconut milk drink from the dairy case at my local grocer, but any milk will do. I've never tried this with full fat canned coconut milk, but I bet it would be delicious. If you want a nut-free shake, you can use 1/4 cup of shelled, raw sunflower seeds in place of the walnuts (Rani's original shake recipe calls for sunflower seeds). Ground cinnamon, cardamom, or nutmeg would be great substitutions for the chai masala, but I would use 1/4 teaspoon of cinnamon and only 1/8 teaspoon of cardamom or nutmeg instead of the 1/2 teaspoon of chai masala to avoid overpowering the other flavors in the shake. Finally, 2 teaspoons of honey would work well as a sweetener if you don't care for dates, although they are yummy in this!