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Mel’s Paleo Chicken Madeira

Mel’s Paleo Chicken Madeira

by | May 25, 2016 | Broth/Soups/Sauces, Dinner, Recipes

I have always loved Chicken Madeira whenever I go to Cheesecake Factory.  My daughter took me there for mother’s day and I decided I had to find a way to make this at home and delete the dairy.  Through guess work and taste testing, I pulled this together for dinner one night and it was a big hit.  I made a large portion because I knew it would be eaten quickly, and I was hoping for some leftovers.  You can feel free to cut the recipe down if you want to.  Many recipe books talk about the importance of always making extra specifically so you can serve it again as lunch the next day or even freeze some for another time.  It really does take the same amount of time and clean up to make larger batches.  I have not tried to see if this freezes well because it disappeared with dinner and lunch. Chicken Madeira 4

Madeira sauce is a little more time consuming due to the reduction. (There are many more time consuming versions that require demi- glace either homemade or commercial products.  I went for a simple, yet tasty substitute.)  I will try making a very large batch of sauce without the mushrooms to see if I can freeze it in order to speed the cooking process.  We are not wine drinkers (or any alcohol for that matter), so I had to plan ahead to make sure I could find and purchase Madeira wine.  I bought the least expensive I could find because I knew it would be used only for cooking. This is a “keeper” recipe for my family.

 

Mel's Chicken Madeira
 
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This recipe is a special treat when you want a more elegant dinner.
Author:
Course: Main Dish
Ingredients
  • Ingredients:
  • 2 tbsp. avocado oil
  • 8 boneless skinless chicken breast (I have also used chicken thighs as well)
  • Madeira Sauce
  • 2 cups sliced mushrooms
  • 1 large red onion chopped
  • 2 tbsp. avocado oil
  • 3 cups Madeira wine s
  • 2 cups beef stock (I have also used chicken bone broth or stock)
  • 1 cup thick coconut cream (I use Trader Joe’s)
  • ¼ cup coconut aminos
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. ghee
  • 2 tsp. thyme
  • ¼ cup tapioca flour (optional as thickener if desired)
  • Salt and pepper to taste
Instructions
  1. Instructions:
  2. Place each chicken breast in large Ziploc bag and pound with a meat hammer until a uniform thickness across the breast, about ¼ inch thick.
  3. Heat up 2 tablespoon avocado oil large skillet over medium heat
  4. Sauté the chicken fillets for 4 to 6 minutes per side, or until chicken has browned just a bit.
  5. Remove chicken fillets from the pan and place them together in covered dish to keep fillets warm while you make the sauce.
  6. (I cut breasts into smaller chunks because I prefer them that way)
  7. With heat still on medium, add two tablespoons of oil to the skillet.
  8. Add the sliced mushrooms and onions and sauté for about 2 minutes.
  9. Add Madeira wine, beef broth, butter and thyme.
  10. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce reduces to about one quarter of its original volume.
  11. When the sauce is done it will have thickened and turned a dark brown color.
  12. *Now is the time to add the tapioca flour if you prefer a thicker sauce.
  13. I add the chicken chunks to the sauce and heat through.
  14. - I serve this with asparagus sautéed in avocado oil and minced garlic and fried sweet potatoes and onions.

 

St. Patrick’s Day Paleo Friendly Irish Stew

St. Patrick’s Day Paleo Friendly Irish Stew

by | Mar 16, 2016 | Broth/Soups/Sauces, Recipes

St. Patricks Day has it’s own traditional recipes that many people use.  I wanted to come up with a recipe that I could feature using some fresh herbs from a container pot in my small greenhouse.  I found these herbs earlier in the grocery store and I re-potted them so I could use them all summer.  The pot came with a cute tag to make Irish Stew, so I adapted it to use cabbage (totally traditionally Irish), sweet potatoes, jicama, celery and bone broth. Deliciously Paleo.

Sticking with this Irish theme I wanted to pair this main dish with a “rainbow” beauty.  Please see  “Eat the Rainbow“.  This side dish recipe is truly a “pot of gold at the end of the rainbow”.   Recipe found Here.

You can top this with a “green” smoothie or even “green” kombucha to add to the wonderful health benefits of this meal.  St. Patrick’s Day is a fun day to “get your green on”, and I challenge you to put it on inside and out!  Have a very Happy and Healthy Day!Irish Stew a200

 

St. Patrick’s Day Paleo Friendly Irish Stew
 
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This recipe gives a Paleo twist to a traditional Irish them.
Author:
Course: Main Dish
Ingredients
  • 1 beef brisket (cooked)
  • ½ head green cabbage (chopped in 1-2 inch chunks)
  • ½ cup red cabbage (chopped in 1-2 inch chunks)
  • 5 carrots (cut into ½ inch chunks)
  • 3 celery stalks (cut into ½ inch chunks)
  • 1 Medium Jicama (peeled and cubed)
  • 1 sweet potato (peeled and cubed)
  • 1 red onion diced
  • 3 Tbsp. fresh thyme lives
  • 3 Tbsp. fresh sage (chopped)
  • 2 Tbsp. fresh rosemary (chopped)
  • 4 Tbsp. coconut aminos
  • 1 Tbsp. balsamic vinegar
  • 4 Tbsp. ghee, butter or avocado oil
  • 64 ounces beef bone broth, beef stock or vegetable stock (or a combination that equals 64 oz.)
  • Salt and Pepper to taste
  • 2 Tbsp. arrowroot or tapioca starch to thicken (optional)
Instructions
  1. Roast brisket in the oven at 300° until fork tender and cooked through (about 1 ½ hours per lb. of meat or until internal meat temperature is between 185-190°.
  2. Remove fat and cut into stew sized chunks.
  3. In a large 6 quart pan melt ghee or add avocado oil
  4. Add onion, carrots and celery and sauté until slightly tender.
  5. Add broth or stock to pan.
  6. Add herbs, green cabbage and red cabbage
  7. Bring to a boil on high heat.
  8. Add brisket, potato, jicama, coconut aminos, balsamic vinegar and salt and pepper.
  9. Lower to medium heat and cook until potato and jicama are just tender.
  10. Add arrowroot or tapioca if a thicker broth is desired.
  11. Remove from heat and serve.

 

 

Chimichurri Sauce

by | Feb 6, 2016 | Broth/Soups/Sauces, Recipes

This recipe was used in a workshop as a sauce for steak.  It can be used as a marinade or sauce for a variety of meats.  I love the fresh garden flavor!

Chimichurri Sauce
 
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This sauce is flavorful and easy to make.
Author:
Course: Sauce
Cuisine: Argentinain
Serves: 1 cup
Ingredients
  • ¼ cup cilantro
  • ¾ cup flat leaf parsley
  • ¾ cup olive oil
  • 1 tbsp. minced garlic
  • Juice of one lime (or 1 tbsp. apple cider vinegar)
  • ½ tsp. red pepper flake (optional)
  • Sea salt to taste
Instructions
  1. Place all items except oil in a food processor pulse until roughly chopped. Drizzle in oil and pulse to make a textured sauce.
  2. Can be refrigerated overnight, but needs to be served at room temperature.
  3. Used mainly for steak, but can be used as a marinade or sauce for most any meat.

 

Paleo Raspberry Sauce

by | Feb 6, 2016 | Broth/Soups/Sauces, Recipes

This sauce was served with a flourless chocolate torte for a Valentine’s Day workshop.  This is an option to serve allow or in addition to fresh raspberries.

 

 

Paleo Raspberry Sauce
 
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This sauce goes well with chocolate torte or a dairy free frozen dessert. It can be served with or without the addition of fresh raspberries.
Author:
Course: Sauces
Cuisine: American
Serves: 1 cup
Ingredients
  • 12 oz. frozen or fresh raspberries
  • 1½ cup filtered water
  • 1 tbsp. organic honey
  • 1 tbsp. unflavored kosher Great Lakes gelatin
Instructions
  1. Place raspberries and water in medium sauce pan and bring toa simmer for approximately 10-15 minutes so that all the berries begin to burst.
  2. Strain sauce through a fine mesh strainer so that it removes all the pulp and seeds.
  3. Sprinkle remaining sauce with gelatin and whisk.
  4. Allow the sauce to cool.
  5. Once cool to the touch, add the honey and stir well.
  6. Use it to top your favorite desserts. It can also be added into drinks like tea or even almond milk.

 

Paleo Sauce (Gravy)

by | Feb 5, 2016 | Broth/Soups/Sauces, Recipes

Purchasing or even making homemade sauce (gravy) without gluten can be a challenge.  Here is a recipe we used at a Valentine’s Day workshop and was well received.  I am continuing to experiment with other flour/starch alternatives to see if flavors improve with other sources.  This recipe was used with beef stock (or bone broth), but chicken, turkey or pork stock could be substituted to complement the meat it is served with.

Paleo Sauce (Gravy)
 
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Gluten free sauce or gravy is difficult to find to purchase or make homemade without the right ingredients on hand. This uses very simple ingredients. This recipe can be adapted to taste and to what it is being served with.
Author:
Course: Paleo Sauce (Gravy)
Cuisine: American
Serves: 4 cups
Ingredients
  • 32 oz. organic beef stock (purchased or homemade beef bone broth; substitute the type of stock to match the meat it is being served with - chicken, turkey, pork...)
  • ¼ cup olive oil (I have also used avocado oil)
  • ¼ cup tapioca starch (flour)
  • 1 tsp. crushed garlic (I buy Dorot frozen cubes at Costco for convenience; picture under Resources)
  • ¼ tsp. organic ground thyme
  • ¼ tsp. ground white pepper
  • Sea salt to taste
  • * Other herbs or spices can be substituted to suite personal taste or dish being served
Instructions
  1. Heat oil in a large sauce pan over medium heat.
  2. Once hot, add tapioca starch and cook until absorbed.
  3. Add in the stock about 8 oz. at a time and whisk to incorporate.
  4. Add garlic, thyme, white pepper and salt.
  5. Continue whisking until the spices as well blended.
  6. Best enjoyed immediately, but can be refrigerated or frozen and reheated.

 

Paleo Bone Broth Made Easy

by | Feb 5, 2016 | Broth/Soups/Sauces, Recipes

Bone broth is foundational in any genre of healthy cooking.  When I first started to research digestive health, as well as joint health, bone broth was essential every where I investigated. Early on I was a little intimidated about keeping broth cooking at low temperatures on the stove or even in a slow cooker and needing to continue to add water.  I wanted a fast and easy way to make delicious, healthy broth in a very fixed amount of time that I could plan for.  I also wanted to be able to make several batches back to back if I knew I was going to be home for a while.  I like blocking out periods of time to prep, cook, store and freeze. (My husband sometimes comments that I’m like a squirrel trying to store up for the winter).  Bone broth is one of my favorite things to see stacked in the freezer.

Bone broth is becoming so incredibly popular that people are drinking it just like coffee.  Here is one article (but there are many elsewhere) from the New York Times that you might enjoy.

New York Times

I use an electric pressure cooker to speed the process.  You can find a suggested pressure cooker under Resources in Kitchen Gadgets.  I prefer to have a stainless steel interior pot.  These electric versions are safe and very easy to use.

Paleo Bone Broth Made Easy
 
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Bone broth is an essential part of a healthy diet. It can be drank just like coffee or used in soups, sauces and gravies. It can be frozen for easy storage to always have on hand. You can adapt the types of vegetables and seasoning to your personal taste.
Author:
Course: Broth/Soups/Sauces
Cuisine: American
Serves: 1 gallon
Ingredients
  • 1 !/2 - 2 lbs. bones (Any bones you want to use for your base. Example - chicken bones for chicken broth, beef...pork. You can combine all different types together if you want. You want to try to use organic or grass fed meat bones if possible. Your budget will determine what you can afford. Bones high in marrow and collagen are best.).
  • 2 organic carrots cut into chunks
  • ½ onion cut into chunks
  • 2 garlic cloves cut in half
  • 1 tbsp. Braggs apple cider vinegar
  • 1 tbsp. coconut aminos
  • 1 tsp. Celtic sea salt
  • 1 tbsp. Great Lakes Kosher unflavored gelatin (optional: I like the added collagen)
  • Filtered water added to fill line in pot (I sometimes use boxed organic broth as well)
  • Add any other veggies or herbs you love.
Instructions
  1. Place all ingredients into an electric pressure cooker.
  2. Pour in filtered water and/or boxed broth up to the fill line in pot.
  3. Start on Meat/Stew setting which automatically sets for 45 minutes. (You can stop after that, but I usually reset the 45 min. time one or two more times.
  4. When cooking time is complete release steam and open.
  5. Strain broth into glass bowl.
  6. Allow broth to cool in the refrigerator and allow the fat to solidify on the top.
  7. Scoop off the fat and freeze both for later use or refrigerate to use right away.