Rubies & Radishes

{macadamia duck with roasted veggies}

We were flipping through channels the other weekend, and saw this recipe being made on a show called Simply Ming. It looked so good, that I had to try it the next day.

If you are new to cooking duck, this is a really easy & tasty way to make it! I changed very little from the original recipe, I included notes below on what I changed. This recipe cooks the duck, medium-rare and I prefer it cooked medium-well. In the step below, where it directs you to cook the duck for only 3 minutes before adding the veggies, I actually cooked it for about 8-10 minutes.

how can you go wrong with these ingredients?

Macadamia Duck with Roasted Vegetables
Serves 4
4 duck breasts, skin on (not scored)
1 bunch of pencil asparagus, bottoms trimmed
1 head of radicchio, quartered
6 cloves garlic, skin on
3/4 cups macadamia nuts
1 jalapeno, sliced
2 shallots, minced
1 teaspoon ginger, use microplane for pulp
Juice of 1/2 lemon
Juice of 1/2 lime
1 1/2 teaspoons mirin
1 teaspoon soy sauce (I used gluten-free soy sauce)
2 tablespoons unsalted butter
Hawaiian pink sea salt
Freshly cracked black pepper
Extra virgin olive oil for cooking (I used grass-fed ghee)

Preheat oven to 450 degrees for convection and 475 for conventional oven. Place a half sheet pan in oven to warm.

Season duck on both sides with Hawaiian pink sea salt and black pepper. Place on pre-heated sheet pan, skin side down for about 3 minutes - (I cooked it for 8-10 minutes). Add asparagus, radicchio and garlic to pan with duck. Continue to cook for 7 to 8 minutes.

Meanwhile, in a saute pan over medium-high heat, add oil to coat and add macadamia nuts. Cook for about 3 to 4 minutes or until nuts are toasted. Season with Hawaiian pink sea salt. Add jalapeno and shallots to the pan, cook for 2 minutes. Add ginger, lime juice, lemon juice, mirin, soy sauce and butter.

Remove duck from the oven and set aside. Add 1/4 cup water to the pan with the vegetables, return to oven and cook for another 2 to 3 minutes.

To serve, on a family size platter; place roasted vegetables on the platter. Slice the duck, lengthwise, on the bias. Place duck slices over vegetables, spoon nut sauce over the duck and vegetables.

Enjoy!

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{sri-lankan style chicken + cucumber salad}

Here are the rest of the recipes from our valentines dinner, you can find the dessert recipe here and the cocktail recipe here. Happy Friday!

Sri-Lankan Chicken

 Ingredients:
4 - 1/2 inch pieces of lemongrass
3/4 cup fresh cilantro sprigs
4 cloves garlic
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon grated ginger
1 tablespoon sesame oil
1/4 cup chicken broth
juice of 1 lime
sea salt 

Combine all ingredients in a food-processor to make a marinade. It will have more of a paste texture. Marinade chicken from 1 hour to overnight. Then grill until chicken is cooked through. You can also bake the chicken. We grilled it, so I am not sure of the baking settings.  Serve with cucumber salad (recipe below).

Cucumber Salad

Ingredients:
2 large cucumebrs, half peeled and thinly sliced
1 teaspoon salt
2 tablespoons apple cider viengar
1 tablespoon Asian sesame oil
pepper

1. Rinse, partly peel and thinly slice the cucumbers. In a bowl mix the cucummbers with 1 teaspoon salt. Let it stand for about 45 minutes or until cucumbers look wilted. Rinse and drain. Also squezze the excess liquid out of the cucumbers.
2. Place cucumbers in a bowl and add apple cider vinegar, sesame oil and pepper. Place in a the fridge to cool.
3. Serve cold.

 

Enjoy!

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{chocolate chicken mole}

I am in search of the perfect paleo chicken mole recipe. So, if you have one, please share... I would love to try it! I made this one a few months ago. It was good, but not quite chocolatey enough. Over the weekend, I used Ingrid Hoffman's recipe as inspiration, but added my own paleo take and made it in a crock-pot, of course!

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1-2 spicy peppers, chopped
2 cups chopped tomatoes
3 tablespoons almond butter
2 cups chicken broth (I used beef broth cause that's all I had & it turned out fine)
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
2 tablespoons unsweetened cocoa powder
4 chicken breasts

For serving:
Fresh cilantro
Lime wedges
Tomatoes, sliced
Cabbage, shredded
1 avocado, peeled, pitted, and sliced

Directions:

1. Place a pan over medium heat, add the olive oil, onion and garlic, stirring to soften for 5 minutes. Add the spicy peppers and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
2. Carefully pour the mixture into a blender. Add the almond butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
3. Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted.
4. Place the chicken breasts in a crock pot and add mixture.
5. Cook on low for 8 hours. 5 hours into cooking, remove lid and use 2 forks to shred chicken the best you can. Do this again 1 hour before cooking time is over.
6. Transfer the mole to a serving dish and serve with cilantro, lime, avocado, tomatoes and cabbage.

Enjoy!

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{ridiculously easy shredded chicken}

I almost feel guilty blogging about a recipe that is this simple. Then, I figured we all need super easy recipe ideas once in awhile, to accommodate our super busy lifestyles. I had this brilliant idea to take a physiology class, while I work full time, and commute 90 miles a day. Insane or motivated? Probably, insane. However, except for being super-duper busy, and having no social life, I am really enjoying the class.

Since, I am not willing to give up my paleo life style or my 3 day a week weightlifting sessions, I just have to find a way to fit this class into my life. One way I've been doing this, is simplifying the foods I eat.  I am also stoked to have an amazing husband, who has picked up even more of the household responsibilities than before. That has been a huge help. Whoa! That was so unlike me - to be publicly sweet & mushy. But, he really deserved that shout out, after all he has been doing lately. Thank you, Brooke!!! (this is also a test to make sure he is reading my blog ... hehe :)

We made this recipe last Sunday, and it was pretty much a life saver all week. On Sundays I usually make a roast. Although, it's easy, it does take a little bit of time to brown the meat, cut up veggies, etc. This week, I was in need of something with a very high ROI.

ROI =  120 minutes (gained time) - 10 minutes (invested time)/10 minutes = 1200%

I know, such a dork! But, point being that this took me 10 minutes, and kept us from cooking meat on several different ocasions during the week.



4 chicken breasts
1- 16oz jar of salsa (choose one that is organic and has no preservatives)

1. Place chicken in crock-pot, poor in jar of salsa and set on low for 6 hours.
2. 3-4 hours into cooking, remove lid, and take 2 forks and shred chicken best you can.
3. Do this again, 45 minutes prior to cooking time being over.

Enjoy!

 

 

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{green curry chx lettuce wraps}

My apologies for taking such a hiatus from blogging... The busyness of life & a career, haven't left much time for my hobbies (& passions) lately. 

I have been so eager for the summer season to start. I am not sure about you, but the last couple of weeks in Cali have felt more like June-ary, than June! One of my favorite things about summer (besides everything!), is the light, delicious food. I love making salads or tossing some fruit into a dish for a light & refreshing flavor. Although, it hasn't quite felt like summer yet, I couldn't wait any longer. I saw the butter lettuce that came in our CSA box last week & I thought it would be perfect for wraps!  

For chicken:
1 pound chicken breast - chopped into 1" squares
3 tablespoons fresh lime juice
2 tablespoons green curry paste
2 tablespoons fish sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, crushed
2 green onions, chopped
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 tablespoon coconut oil or grass-fed butter

For garnishes:
Butter lettuce with leaves left whole
carrots, peeled and julienned
radish - julienned
1 bunch fresh mint
1 bunch thai (or regular) basil
almonds chopped
½ cup green onions, chopped

1. Mix all ingredients in first section except for the chicken. Once ingredients are all mixed, pour over chicken and make sure it is evenly coated. You can either marinate the chicken or cook immedietly.
2. Heat a large sauté pan. Add coconut oil and sauté until chicken is browned and fully cooked.
3. Top chicken with chopped green onions and almonds. Serve with lettuce leaves, carrot, radish, mint, basil & any other garnishes.

Enjoy!

{jamaican jerk chicken + broccoli}

It was Saturday night & all, so I wanted to make a meal that looked fancy, but stayed true to my typical cooking style - quick & simple! I looked up some recipes for Jamaican Jerk Chicken & I excluded the few items that didn't match my criteria of real food & voila ... I ended up with this. I only marinated the chicken for 1 hour & it turned out fantastic.

 

Jamaican Jerk Chicken
Ingredients:
4 chicken breasts
2 green onions - chopped
2 cloves garlic - crushed
1 tablespoon - peeled & grated fresh ginger
1 serrano chili pepper, seeded & chopped
1 tablespoon raw honey (optional)
1 tablespoon allspice
1 tablespoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
juice of 1 lime
juice of 1 orange
1/4 cup rice vinegar
1/4 cup olive oil

Directions:

1. Combine all of the ingredients in a bowl, except the chicken. Make sure it is all mixed well.
2. Place chicken breasts in a shallow bowl & pour marinade over the chicken. Cover & marinate for at least 1 hour.
3. Heat a grill to high.
4. Grill the chicken, turning once, until no longer pink.

Broccoli
Ingredients:
1 bunch broccoli rabe - ends cut off
sea salt
3 tablespoons olive oil
2 cloves garlic, peeled & crushed
red pepper flakes

Directions:

1. Bring 2 quarts of water to a boil in a large pot
2. Once water is boiling, add the broccoli rabe and cook for 1 minute
3. Drain the broccoli rabe in a colander, then run cold water over the broccoli to stop the cooking
4. Drain the broccoli, then pat dry with paper towels
5. Heat the olive oil in a large skillet over medium heat
6. Add the garlic and red pepper. Cook, stirring constantly, for 1-2 minutes
7. Add broccoli to pan and cook it until tender, but still slightly crispy ~approx. 5 minutes
8. Season broccoli with salt to taste and serve

Enjoy!

 

{chicken & veggie stir-fry}

I love using coconut oil for stir-frying (amongst many other things). It adds so much flavor on its own & reduces the need for other ingredients, such as soy sauce. It is also ideal for high heat cooking due to its high smoke point, plus it is a very healthy source of fat.

You can really use whatever veggies you have on hand for this dish. We stir-fry, when we want to throw something together fairly quickly. If you have some protein, veggies, coconut oil, & some spices on hand, then you should be able to whip up a well balanced & flavorful meal! I added some macadamia nuts to this for a little extra flavor & crunch.

 

Ingredients:
4 chicken breasts - chopped into bite size pieces
4 cups bok choy - chopped
4 cups brocoli - chopped
1 white onion - sliced
2 cloves garlic - crushed
1 tablespoon fresh ginger - grated
1 carrot - chopped
1/4 cup soy sauce (gluten-free)
1/8 cup macadamia nuts
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon turmeric
dash of cayenne - for some kick!
2 tablespoons coconut oil
salt + pepper 

Directions:

1. Toss chicken with garlic, ginger, & spices
2. Heat coconut oil in a large pan & fry chicken until cooked through. Half way through frying chicken, add soy sauce.
3. Remove chicken, & saute veggies in the remaining juices of the pan - add more coconut oil, if needed.
4. Once veggies are cooked, add macadamia nuts & toss chicken back in - saute together for another 1-2 minutes.

We eat ALOT, and this made about 6 servings for us. It was great for left overs too!

Enjoy!

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Grock-Pot :: Chicken Mole

Like always ... super easy! Now, we have Mole for days! You can serve this with some avocado and a side of veggies, or with a salad ... Since, we will be eating it for the next 3 days, I imagine we will do all of the above!

 
Ingredients: 

2 tablespoons coconut oil

1 onion, chopped

3 cloves garlic, chopped

1 tablespoon chili powder 

1 teaspoon ground cumin

1 teaspoon coriander 

1/2 teaspoon ground cinnamon 

1 can diced tomatoes

1 bell pepper, chopped

2 spicey peppers, roughly chopped (I used to jalapenos) 

10-ounces of chicken broth (make sure it is gluten-free) 

2 tablespoons almond butter

2 ounces cacao powder

4-6 chicken breasts 

*If spicy isn't your thing, I would recommend only using 1-2 teaspoons of chili powder, and only using 1 spicy pepper.

1. Heat oil in a saute pan over medium heat.
2. Add onion and saute until translucent.
3. Add garlic and spices and continue to saute 
4. Add diced tomatoes, peppers, broth, almond butter, cacao.
5.  Simmer for 10 minutes. Puree in a food processor until smooth.
6. Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides - You can use more coconut oil. I used left over bacon grease from breakfast ... Mmmm ... yummy!
7. Place chicken in crock-pot, pour pureed sauce over it and set on low for 6 hours
8. At 5 hours in, I shredded the chicken
9. If there is too much liquid, you can just use a strainer to drain it.

Chicken Marsala

We had some marsala wine left over from the beef & butternut squash stew (btw ... did I mention how bomb that was?), so we decided to make Chicken Marsala with some paleo-esque substitutes. We used arrowroot powder, instead of flour. We also used Kerrygold butter, they carry it at TJs and it is soooo good! It is grass-fed butter, and you definitely taste the difference in the flavor. Just a note about butter, according to Mark's Daily Apple (and I trust Mark ... he is always really right on & super informative), butter is pretty much pure animal fat, with very minor traces of dairy. Grass-fed butter is also loaded with nutrients such as carotene, which gives it that rich yellow color. It also has Vitamin A, and Vitamin K2. Mark's article on butter, is a great read & provides more detailed information.

 

Ingredients
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 2-3 cloves garlic - crushed
• 4 boneless, skinless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup sliced fresh mushrooms
• 1/2 cup Marsala wine
• 1 tablespoon arrowroot powder

Directions
1. Season chicken with garlic salt, pepper, and oregano
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Mix Marsala wine and arrowroot powder.
4. Pour Marsala wine mixture over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear. 

Enjoy!

Grock-Pot :: Jambalaya

We are still loving the slow cooker! I know I have already said this ... But, I love how it makes so much food, so you don't have to cook for a couple of days.  This time we made Jambalaya. This is a recipe that would traditionally be eaten over rice. Hey, not much in my life is traditional, so why start now. We served it as a stew with a salad on the side. Oh, and I also left the shrimp out, I just wasn't in the mood. 

Ingredients
    1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
    1 pound andouille sausage, sliced
    1 (28 ounce) can diced tomatoes with juice
    1 large onion, chopped
    1-2 large green bell pepper, chopped
    1-2 jalapenos (optional)
    1-2 serrano peppers (optional)
    2 cups chopped celery
    3 cups chicken broth
    2 teaspoons dried oregano
    2 teaspoons dried parsley
    2 teaspoons Cajun seasoning
    1 teaspoon cayenne pepper
    1/2 teaspoon dried thyme
    1 pound cooked shrimp without tails
Directions
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, peppers, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low. Stir in the shrimp during the last 30 minutes of cook time.

This makes about 10 servings. So, we ate jambalaya for about 3 days straight! I have to admit, it did get a little old after a couple of days, but it still beat cooking!

Enjoy!