Butter Chicken (Dairy Free)

Prep:  15 mins  Cook: 45 mins
Servings:6

Ingredients

2-4 tablespoon butter

1- 2 tablespoon, dried onion (or dice fresh onion)

1 tablespoon minced garlic

1 (15 ounce) can tomato sauce (or diced tomatoes)

½ Can Coconut milk (or nut pods)

1 teaspoon salt

1 pinch habernero or red pepper flakes (optional)

1 teaspoon garam masala

1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks

2 tablespoons vegetable oil

2 tablespoons tandoori masala (see notes below)

Pinch dried fenugreek leaves

Directions 

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Melt a few tablespoons of butter in a medium pot over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 2-3 min (or 15 min if you're using fresh onion). 

Step 3

Add the butter (if desired) to the pot, turning the heat to medium-high along with the tomato sauce, salt, pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.

Step 4

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes.

Step 5

Add the cooked chicken, coconut milk, and fenugreek leaves to the sauce and simmer for 5 minutes before serving.
Adapted from: allrecipes.com “Easy Indian Butter Chicken”

Tandoori Spice Mix:

2 tsp: coriander powder, garam masala, turmeric

1 tsp: salt

½ tsp: black pepper, cumin

Pinch dried haberno pepper (or other chili pepper)

Serve with naan bread (see recipe for paleo naan)

(Recipe Adapted from myheartbeets butter chicken)

Korean Wing Sauce:

Ingredients and Directions:
1 Tbs toasted sesame oil

1 tps garlic, minced

1 tps ginger minced

Add all to a bowl, mix and microwave for 40-60 seconds.

Then add to the bowl:

¼ c water

3 Tbs sugar

3 Tbs gogoujang

1 Tbs Soy sauce

Mix and it's ready to eat!

Chocolate Chess Pie

2 1/2 c sugar

7 Tablespoons cocoa

4 eggs

1 1/4 c evaporated milk* 

1T vanilla

1 stick butter

1/4 or more c chopped macadamia nuts, if desired

2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust

(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs

like a souffle (it will look like it's risen from the crust and crack at the seam and puffy, like a toasted marshmallow). When it's done the center will be barely jiggly. It should jiggle, but not go back and forth a lot. Do not over bake.

*note:

If you use 1 1/4 c evaporated milk you get a denser, richer pie and it cooks in the center better. If you use the whole 12oz can you get a lighter pie, more like a cream pie.

Poppy's Chocolate Chip Cookies

Poppy’s Chocolate Chip Cookies

Ingredients:

2 Cups All Purpose Flour

½ Teaspoon baking soda

½ Teaspoon salt

1 ½ sticks butter, softened/melted, but not hot

1 Cup, packed brown sugar

½ Cup white sugar

1 Tablespoon vanilla extract

1 Egg

1 Egg Yolk

2 Cups (or can use a little less) Semi-sweet chocolate chips

 

Directions:

1. Preheat oven to 350-375 degrees F (165 C), grease cookie sheet with Crisco or coconut oil. (adjust heat for your oven)
2. Sift together the flour, baking soda, salt, and set aside
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the vanilla, egg and egg yolk until light and creamy.  Mix in the sifted ingredients until just blended, don’t over mix it.  Stir in chocolate chips by hand with wooden spoon or bamboo spatula. 
4. I like to use small ice cream scooper to place dough on the greased cookie sheet, light press the dough balls down a little bit.
5. Bake until the edges look a little bit golden, if you bake too long until the entire cookie top is golden, they probably won’t be crunchy outside and chewy inside, so, I usually take them out when they still look slightly not quite done all the way. It usually takes about 9 to 10 minutes to bake, but some ovens may go up to 15 minutes or more.

Paleo - Chicken Lime TexMex Soup

Saute in a pan:
1 Chicken Breast, chopped by hand or food processor
1 tablespoon Olive Oil
5 cloves Minced Garlic

While Sauteing the above, add Oregano, Salt and Pepper to your taste.
(If you want a spicier soup, you could also add some chopped jalepino or other chili type peppers)

In a Soup Pot, boil up 9 to 10 Cups of Chicken Broth.
Reduce Heat to keep it simmering.

Add 1/3 Cup Lime Juice (If not fresh squeezed, use bottled Key Lime type Lime Juice)

Combine the Saute Chicken mixture into the soup pot.

Prepare 1 1/2 Cups Cauliflower "Rice" by using Food Processor to blend raw cauliflower (trees and stalks) into no smaller than long grain rice sized mixture.

Prepare chopped Zucchini and Julienne Carrots, or other veggies you may like, a cup or so of each or more if you like.

Add the Zucchini, Carrots, and Cauliflower rice to the soup pot.

It won't take long to cook it all up on medium heat.

Finally, when cooked enough, add sliced Olives and Sliced Green (Spring) Onions to the soup.

When serving in individual bowls, top off with fresh chopped Cilantro, chopped Avocado, and some Salsa if you like.

Paleo - Almond Flour Bisquits

12 Bisquits - Almond Flour (more if smaller bisquits)

Mix the following in a bowl:
3 Cups Almond flour (blanched)
1 Tblsp Baking Powder
1/4 Tsp Sea Salt
1/4 Tsp garlic powder (I think I might try 1/8 Tsp of Garlic Powder)

After mixing the above,
Add 4 Table spoons cold butter, mix/cut into the flour mixture by hand or using forks or blender blade with slow speed

In separate bowl, combine 1 egg and 1 egg white, blend together until frothy
After blending the egg, add to the flour mixture.

Add to the flour and egg mixture:
1 Cup real mayonaise
1 tsp apple cider vinegar

Mix all the ingredients together

Use ice cream scoop to line up dough ball mixture on a greased cookie sheet. I used coconut oil to grease my cookie sheet. Flaten down the scooped out dough to desired size and thickness. They do not rise much when baked.

Bake for about 15 minutes (or maybe shorter time) at 400F.

I check mine at about 9 minutes, don't want to over bake them, when the edges look golden and the tops start to darken up, they're about done.

(This is a recipe I got from Laurie Richardson, she adapted it from the Everyday Paleo book. We used the almond flour in the picture.)

Salsa - Heather LaRue's Salsa

Heather LaRue's SALSA 1 gal. tomatoes 2 cups bell pepper 1 cup hot pepper 2 cups onion 1/2 cup sugar 1/2 cup apple cider vinegar 2 tablespoons salt Cook until tender. I would also recommend blanching the tomatoes first, then peel and dice. I usually doubled the recipe when I made it. It takes > 45 min to cook down, but you can cook it more or less for consistency. After canning, I did boil the jars in a hot water bath for ~ 15 min to sterilize them.