Gluten free and dairy free Chicken Korma

The only really important detail in this recipe is to puree the onion, almond and garlic together in a food processor or blender.

Ingredients:

• 4 boneless, skinless chicken breasts uncooked and cubed
• 1 TBL freshly grated ginger
  
• 4 minced cloves of garlic
• 1 can of coconut milk (full fat)
• 2 chopped onions
• 1 TBL ghee or vegetable oil
• 1 TBL ground coriander
• 1 tsp cardamon
• 1 tsp turmeric
• 2 tsp Garam Marsala
• 2 tsp cream of coconut
• 2 heaped TBL almonds
• juice of 1/2 lemon
• 1 cup chicken bullion

Directions:

1. put onion, garlic and almonds into food processor to make paste
2. heat ghee/oil in pan
3. cook chicken in pan by itself until no longer really pink and then add the rest of the ingredients and let simmer for half hour.
4. serve over basmati or jasmine rice.
   

Low Stress Baked Eggs

You can prepare this dish either in ramekins or in a larger dish if you don't want to fuss with the individual ramekins.

Ingredients:

• butter (for buttering dishes)
• 1 egg per serving
• slice of Canadian bacon per serving
• salt and pepper to taste

Directions:

1. preheat oven to 350 degrees
2. butter the intended dish/es
3. place Canadian bacon on the bottom of the dish.
4. crack an egg on top.
5. bake for 20-25 minutes
   

One ingredient ice cream

Here is what you do via instructables. Take some brownish bananas. You do want them to be banana bread worthy. Peel them and freeze them. Then throw them in your food processor, or blender. Let it run for a while, until it breaks about and becomes creamy. This is so much like ice cream and its probably the closest a girl like me will get to something creamy.

Quinoa Meatballs

Yeah, we ate these without the noodles of course. I got the recipe off the whole foods website. I get most of my recipes there now. I went to whole foods to troll for new ideas in the food department. I decided to try ground buffalo meat in this recipe. The kids LOVED these, loved them just as much as regular meatballs if not more. The Quinoa adds fiber and protein to the dish, instead of nothing. Usual meatballs just feature breadcrumbs, which offer nothing but empty calories.

Ingredients
Nonstick cooking spray
1 pound (95-percent) lean ground beef
3/4 cup cooked quinoa
1/4 cup finely chopped onions
1/4 cup grated carrots
1/4 cup grated zucchini
2 tablespoons ketchup
1 tablespoon chopped garlic
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg

Method

Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.

In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.

(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)

Coconut Cocoa Balls

I found this recipe over at primal cosmopolitan girl

It is very very good. I had explained to the kids earlier this week that we were eating like cavemen, which they thought was funny. So tonight, when I asked them what we should call these, my dear sweet innocent children suggested "Hairy Caveman Balls" Hairy, for the coconut. We decided NOT to go with that suggestion for obvious reasons.



Ingredients (makes about 25 balls)
- 1 Cup almonds
- 1 Cup of dried apples and apricots (1/2 and 1/2). Make sure it’s the kind where the only ingredient is apple or apricot. You want to soak them in water for about an hour to moisten them up – otherwise they won’t break down.
- 2 tsp raw cocoa powder
- 1 tbsp maple syrup
- 1/4 c unsweetened shredded coconut

Directions

1. Soak the dried fruit for an hour.
   
2. In a food processor, grind up the nuts to a fairly fine texture. Stop before you make nut butter.
3. Add the dried fruit, maple syrup and cocoa powder – process until it forms a doughy ball. You might need to go in and cut up some of the dried fruit if it’s not breaking down.
4. Take small portions of the dough and roll into little balls – then roll them through the dried coconut.
5. Enjoy!

Asparagus with Maple Mustard Sauce

Ingredients:

• 2 lb asparagus
• 2 TBL grainy dijon mustard
• 2 TBL maple syrup

Steam the asapargus. Mix the mustard and maple syrup together and drizzle over asparagus

Asian Citrus Broccoli Slaw

This was surprisingly yummy. I am usually not a fan of raw broccoli, but I didn't really notice it. The dressing is really very yummy.

Ingredients:

• one bag broccoli slaw
• 3 oranges
• 1/4 cup chopped cilantro

Dressing:

• 3 TBl olive oil
• 3 TBL lemon juice
• 3 TBL orange juice
• 1 tsp agave nectar
• 1 1/2 tsp grated orange peel
• pinch of salt
  

Asian Lettuce Wrap Fajitas

Ingredients

Marinade:

• 3 tablespoons white wine vinegar
  
• 2 tablespoons gluten free soy sauce
• 1 tablespoon olive oil
• 8 ounces skirt steak, trimmed of fat and very thinly sliced against the grain (see Tip)
• 1 tablespoon chopped garlic
• 1 1/2 teaspoons chopped fresh ginger

Lettuce wrap stuff:

• 4 cups mung bean sprouts
• shredded carrots
• julienne cucumbers
  
• 1 6-ounce bag baby spinach
• 1/4 cup chopped fresh cilantro
• 2 tablespoons toasted sesame seeds, optional
• Romain Lettuce leaves
• chopped peanuts
  

Peanut Dipping Sauce:

• 1/3 cup of peanut butter
• 1/3 cup coconut milk
• 2 TBL lime juice
• 2 TBL soy
• little squirt of agave nectar
• chili paste, or shiracha (rooster sauce) to taste
• a little cilantro to taste

Directions:

• Make the dipping sauce in advance, just mix it all together and stir, alot.. it takes a while to get the peanut butter to incorporate.
• Marinate the meat. I marinated mine for 24 hours and it was WONDERFUL.
• I would like to give you grilling directions, but I am not great at it. I basically threw it on there, flipped it and took it off once it was pink in the middle. Got it inside, realized it was too pink, and threw it in the microwave. It was STILL tender and awesome. But I am sure a real griller could do even better.
• To make the wraps, take a piece of lettuce, and fill it with meat and all the goodies you prefer.
• If you have lettuce and veggies left over, the next day you can take all the leftovers and make a salad, use the peanut sauce as salad dressing.
  

Gordon Ramsey's Sticky Lemon Chicken

This was so good. I made it yesterday when we had my friend Terra over for dinner. It was awesome, it had that great tangy sweet balance down perfect. And don't worry, you don't have to yell like Ramsey and get all red faced when you make it. One word of advice, while you are reducing your sauce you will swear it isn't reducing right, that it's too runny. Then, all of a sudden, it will reduce and would burn if you weren't watching it. It happens super quick. So keep your eyes on it.

1 large chicken jointed into 8-10 pieces (I used boneless skinless breasts)

Sea salt and black pepper

3-4 tbsp olive oil

1 head of garlic, halved horizontally

Few thyme sprigs

Splash of sherry vinegar

2 tbsp dark soy sauce

3 tbsp honey

1 lemon, finely sliced (ideally with a mandolin)

Bunch of flat leaf parsley, chopped

1 Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.

2 Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.

3 Transfer the chicken to a platter and sprinkle over the chopped parsley. Serve with the champ and green beans or steamed sugar snap peas.