{recipe} Primal Jambalaya 

I found this recipe on Mark Sisson’s blog, Marks Daily Apple.  It is a one pot meal that packs a lot of flavor and is primal and gluten free.  I put it together within an hour while George was napping.  

  
Ingredients:

2 large chicken breasts, cut into bite-size pieces

1 lb andouille sausage, cut into ¼ inch thick slices (I used turkey andouille sausage)

1/4 cup olive oil

1 cup onion, chopped

1 large bell pepper, chopped

2 cloves of garlic, minced crushed

1 14.5 oz can diced tomatoes, undrained

1.5 cups chicken stock

1/2 tsp dried leaf thyme

1 tbsp parsley (fresh is preferable, but dried will do in a pinch!)

1 tsp chili powder

1 large head of cauliflower

2 cups shelled, deveined and cleaned shrimp

Salt and pepper to taste
Instructions:

In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken stock, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another 5 minutes. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot. Serves 6.

Mantra Monday: Present

  

Mantra Monday: Appearance 

  

Mantra Monday: Artist

  

Mantra Monday: Intention 

  

{recipe} Mediterranean Baked Chicken & Yogurt Sauce

As with most of my recipes, this is a variation of a recipe I found on Pinterest (originally from the Clever Carrot).   This is a simple, healthy recipe with big flavor.  Love a one pan meal!  I did the prep work (and decided to add a tasty yogurt sauce) all while George was napping, put it in the oven and it was done by the time Dan got home from work.  Ideal for the busy, multi-tasking mama! 

  

INGREDIENTS

Yogurt sauce – whole milk Greek yogurt.  Add finely chopped cilantro and chive, minced garlic and salt.  

Ingredients for baking dish:

2 tbsp. olive oil

1.5 lbs cubed chicken breast and/or thighs

1 small red onion, thinly sliced

6 cherry tomatoes, left whole or chopped up

1 14 oz. can white beans, drained & rinsed

¼ c. Kalamata olives (I put in a mix of olives and left them whole/pitted, can also use chopped)

1 8 oz. tub bocconcini (mini-mozzarella balls), drained (optional)

salt

freshly ground black pepper

Original recipe also called for artichokes.  

I garnished with fresh basil and parsley from the garden.  I used two small baking pans because I don’t have a large one (13.5 x 11″).  
BAKE

preheat oven to 400 F.

Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst (if left whole), about 15-20 minutes.

Meanwhile, prepare the chicken. In a large skillet warm 1 tablespoon of olive oil over moderate heat. Season the chicken with salt and pepper. Brown the meat on both sides, working in batches and transfer to a plate. The chicken will be slightly undercooked.

Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes.

Add the chicken, artichoke hearts, beans, and olives to the pan (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 7-10 minutes until the chicken is cooked through.

To serve, add the cheese and toss gently. The heat from the pan will soften the cheese.

Top with parsley and basil leaves.

***Super quick option – skip the browning of the chicken and separate roasting of onions and tomatoes and throw it all together (minus the cheese still) and roast for 30-35 minutes.  

Mantra Monday: Perspective

  

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