I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Low Fodmap Chicken Tikka – succulent pieces of chicken marinated in lactose-free yogurt and spices and cooked to perfection. i did not do the skews but here is a picture from the book.
Ingredients
2.5lbs. chicken thighs cubed
3/4 cup lactose-free yogurt
1 tsp ginger grated
1 TBS garam masala Note: I did not have this we just cleaned out our older spices so I asked google for substitute it was mix 1 part cumin with ¼ part allspice.
2 tsp turmeric
1/4 tsp cumin powder
1/8 tsp coriander powder
1/4-1/2 tsp chili powder
Salt and pepper to taste
Instructions
In a bowl, mix together all the ingredients for the marinade.
Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
In a bowl, mix together all the ingredients for the marinade.
Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
Make 2 skewers and bake in a pre-heated broiler 15-20 minutes or until cooked through.
Again I did not make skewers I just laid on on baking pan
Serve hot with some Low Fodmap Garlic Naan and Low Fodmap Indian Yogurt Dip.
Thought it was time to put one of our old time favorites up the book The Complete Asian Cookbook from 1976 is falling apart.
Ingredients
• Half a small ripe pineapple or one 15 oz can unsweetened in juice • 8 oz chicken breast – boneless • 1 TBS corn starch • ½ tsp salt • ½ tsp ground Szechuan pepper or black pepper • 1 TBS light soy sauce • 2 Tsp sesame oil • 1 Clove garlic crushed • 1 TBS peanut oil • 6 Spring onions, sliced • Fresh coriander leaves to garnish
Sauce • 2 tsp corn starch • ½ cup pineapple juice • 1 TBS light soy sauce
How Skin the pineapple, cut into triangular wedges. trim away the core, then cut across the slices. If using canned just chunk it. Slice the chicken thinly (I find partial freeze makes it easy to slice) Place chicken into mixture of salt, pepper, and corn starch Add soy sauce, sesame oil, garlic to chicken and mix well Heat peanut oil in wok, add chicken and fry until the color changes. Add pineapple, reduce heat cover and simmer for 3 minutes. Sauce: Add Pineapple juice gradually to the corn starch, mixing until smooth. Stir in soy sauce. Add sauce mixture, stir until thickened, toss in spring onions and mix thoroughly. Serve with Rice or noodles
We were just in Wholefoods for one thing but just like the Lays commercial you just can’t eat one chip you can’t go to the grocery store and get just one thing. We walked past the meats on sale and they had boneless turkey breast just sitting there saying take me home. I planned on smoking it on the grill but mother nature had other ideas and dumped almost 2 feet of snow so…….
Ingredients
boneless turkey breast
1 large onion – coarsely chopped
3 celery stalks – coarsely chopped
1 large carrot – peeled, coarsely chopped
1 Tbsp. herbs de Provence
1/2 tsp, kosher salt
1 tsp. garlic powder
3 to 4 Tbsp. butter – sliced
1 to 2 Tbsp. extra virgin olive oil
1/2 cup orange juice
Brine: in large plastic bag 1 cup of buttermilk big pinch of dried rosemary or 4-5 springs of chopped fresh and maybe 1-2 TBS kosher salt. I keep the powdered buttermilk in the frig so always have on hand.
How
Brine the Turkey in buttermilk, salt and crushed rosemary or chopped if fresh for at least 2 hours mine was over night.
Use large foil 10*12″ roasting pan or wrap your roasting pan with foil for easy clean-up.
Preheat oven to 325 degrees F (160C).
Place turkey breast on cutting board and pat dry and Sprinkle seasonings over entire roast and rub it in. Now put in center of pan with skin side up (no rack).
Toss chopped vegetables around the breast, top with butter and olive oil. Then pour orange juice around the breast.
Transfer it to the center rack in the oven.
Roast, uncovered, for approximately 15 to 20 minutes per pound,. The breast should be golden, brown. If the skin begins to become too dark, you may tent with foil during roasting.
Remove from oven and cover with foil. This will keep the roast warm, and moist before slicing.
Allow the breast to rest, covered, and for at least 10 minutes before slicing.
I got this from one of my goggle news feeds but had to search the internet to find the recipe from eatwell, I did not have green beans so I used Italian Green beans. I also added a little cornstarch and water to thicken the sauce I prefer a thicker sauce
Ingredients list for the Lemon Garlic Butter Chicken Thighs and Green Beans Skillet
1. To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
5. Push green beans to the side and add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
Tips for the chicken thighs recipe
Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
We use boneless and skinless chicken thighs because they render less fat and cook quicker than bone-in. Plus, it is easier to rub the spice mixture deep into the chicken meat.
Season chicken thighs just before cooking to prevent drawing out moisture and drying out the meat. If you want to let it sit longer, omit the salt from the spice mixture, and add it 10 minutes before cooking.
You can add crispy bacon to the green beans for a nice flavor.
Pound chicken breast Sprinkle with salt, pepper, and dried basil (had no fresh) In center put layer of sun-dried tomato, goat cheese, roasted red pepper.
Roll as tight as you can securing with string.
Spray with olive oil and brown all sides in cast iron pan over medium high heat.
Transfer to oven and roast 10-15 minutes. Until instant thermometer read 160ish, remove loosely cover with tin foil for about 5-10 minutes and carve.
My son has been making be proud, for the longest time his specialty was nachos which were very good but he has grown to be quite the home cook. He recently discovered my mother’s genes may have cursed him and he suffers from gout. This used to be considered the rich mans desease so maybe its not a curse after all. I’m sure he wouold say otherwise.
Gout is a common and complex form of arthritis that can affect anyone. It’s characterized by sudden, severe attacks of pain, swelling, redness and tenderness in the joints, often the joint at the base of the big toe.
Foods considered high in purine content include: Some fish, seafood and shellfish, including anchovies, sardines, mackerel, scallops, herring, mussels, codfish, trout, and haddock. Some meats such as bacon, turkey, veal, venison, liver, beef kidney, brain, and sweetbreads. Alcoholic beverages. We bought him a copy of The Holy Gout Cookbook the other day.
Anyway here are a few things he made recently the peanut chicken I’m gong to try this one it looks good.
He also made this for another meal
I think he substituted the chicken for some shrimp that Gail had made.
I had some bone in chicken thighs in the freezer and was looking for ideas on line and found fitfoodiesfind which looked simple and delicious. I was being lazy so simple fit the bill.
I like dark meat rather than white meat to me it remains moist and I reserve cooking them when Lyn is fasting, I call them my bachelor nights. The one key difference between the two is the fat content. Chicken thighs are fattier than the breasts and are also moister in comparison. However, both thighs and breasts have the same relative content of iron, sodium, and good cholesterol, they differ in the amounts of calories, fat and saturated fats.
Anway…. This baked chicken thigh recipe has the crispiest skin and the juiciest inside. You can’t go wrong with this recipe any day of the week.
Pictures borrowed form fitfoodiesfind
INGREDIENTS
1.5lb. – 2 lbs. bone-in and skin-on chicken thighs (~4 large chicken thighs)
1.5 tablespoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon honey
2 tablespoons olive oil
How
Preheat the oven to 400ºF and line a baking sheet with aluminum foil and place a metal cooling rack on top of the aluminum foil.
Add the granulated garlic, salt, and pepper into a small bowl. Set aside.
Next, prep chicken thighs by using kitchen shears to trim any excess skin. Next, draw out moisture from the chicken thighs by patting them with a paper towel.
Sprinkle the spices on the chicken thighs and use your hands to massage the spices into the chicken. Be sure the chicken thighs are covered with spices. Let the chicken sit for 10-15 minutes in the dry rub.
Place the chicken thighs on top of the metal rack.
In a small bowl, whisk the olive oil and honey together and drizzle the mixture over the chicken thighs.
Place the chicken in the oven and bake the chicken thighs for 30-35 minutes or until they reach 160ºF.
Gourmet Dad, Don’t Let The Title Fool You 