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.
We’re doing a fast track Dukan diet and today is a beef and veggie day so I used up some stew beef (well trimmed of fat) and a small butternut squash and made some chili.
Ingredients • 1 1/2 pounds stew beef, cut into 1-inch chunks • Kosher salt and pepper • 6 teaspoons olive oil • 1 medium red onion, chopped • 1 red bell pepper, seeded and chopped • 2 garlic cloves, finely chopped • 2 tablespoons unsweetened cocoa powder • 1 to 2 teaspoons chipotle chili powder • 2 teaspoons dried oregano • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 2 tablespoons fine corn meal • 2 tablespoons tomato paste • 1 small butternut squash cut into chunks – have use pinto beans maybe 2 cans
Salt and pepper to taste after cooked and I added a dash or two of Worcestershire sauce
The butternut squash was an after thought instead of beans
Directions
Season the beef with salt and pepper. Turn Instant Pot to sauté with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more olive oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add butternut squash. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan. Add the reserved beef and turn instant pot to slow cooker about 4 hours
We are doing a low carb thing and once a week we do a celebration meal where you can eat what you want. So tonight Ravs, meatballs, bread and a nice bottle of wine
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.
Combine 4 teaspoons salt and sugar in bowl. (Note: I will cut salt in half next time) Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce. Note: I forgot to chop up the peaches so I took scissors to them in the pot then after a little cooking time I took a wide slotted potato masher to them that worked well.
Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
Arrange bacon slices on cutting board parallel to counter’s edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 – 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 – 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.
Love to smoke on my grill but it takes so long and Lyn saw this available at Whole Foods. The question was spend a whole day or an hour and half. I choose the easy rout and it was worth it. I think Gail liked it the most she found a way to have some with each and every meal for the last two day. She truly knows how to make a cook smile, actually she does this naturally food or no food. Anyway….
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.
Gourmet Dad, Don’t Let The Title Fool You 