Thursday, August 24, 2017

Dairy free frittata

https://spoonuniversity.com/recipe/frittata-dairy-free-garden-that-perfect-for-sunday-mornings

Looks good with lots of  veggies

Ingredients
1 1/4 cup cherry tomatoes
1 1/2 medium avocado
1/2 red onion
1 tablespoon + 3 tablespoons olive oil
1 teaspoon diced garlic
1/3 pound baby spinach
8 eggs
1/2 cup almond milk
3/4 teaspoon salt
1/4 teaspoon pepper

Pre-heat oven to 350° F.

Dice the onion and avocados into small pieces. Cut the cherry tomatoes in half. Set aside.

STEP 2
Heat 1 tablespoon of olive oil on medium heat. First, add in the spinach, then garlic. Sauté the spinach until wilted and set aside.

STEP 3
Heat the remaining 3 tablespoons of olive oil in a large skillet on medium heat. Cook onions in oil for about 5 minutes, or until lightly browned. Set aside.

STEP 4
In a large bowl, crack and mix the eggs.

STEP 5
Add almond milk, salt, and pepper into the eggs. Stir the mixture.

STEP 6
Add the sautéed spinach, cherry tomatoes, and avocado into the egg mixture. Stir to distribute the vegetables throughout the mixture evenly. Pour egg mixture back into skillet.

STEP 7
Cook egg mixture on medium heat for 5 minutes or until the edges start to pull from the side of the skillet.

STEP 8
Transfer hot skillet to oven. Let bake for 16 minutes, or until frittata is set.
Cool for 5 minutes ->  enjoy!

Sunday, August 20, 2017

Persian Chicken with Pomegranate and Walnut - Fesenjan

Adapted from The Paleo Slow Cooker - Healthy Gluten-Free Meals the easy Way by Arsy Vartanian. Page Street Publishing Company, 2013.

This is a special Persian dish, high in omega 6's thanks to the walnuts and very high in protein with the combination of chicken and nuts.  On the recommendation of a Persian friend, we used pomegranate molasses (from a Persian grocery store) instead of pomegranate juice, and was delicious meal.  He also prefers the dish made with beef or dark-meat chicken rather than chicken breasts.  As with many dishes in sauce, it was infinitely better 2 and 3 days later.

Ingredients:
3.5 pounds bone-in, skinless chicken thighs, breasts and legs
1 tsp sea salt
1 large onion, thinly sliced
1 tsp cardamom
1/2 tsp cinnamon
3 cloves garlic, chopped
2 cups water
4 cups walnuts, coarsely ground, some of it more finely ground to thicken the sauce
1.5 cups pomegranate juice
1/2 cup pomegranate molasses
2 Tbsp honey
1/2 tsp ground saffron
Salt and pepper just before serving
Pomegranate seeds for garnish

Directions:
There were directions for browning the chicken, sautéing the onion and spices and forming a paste with the walnuts, but I always disregard those instructions for slow-cooker recipes.

Here's my way of doing it:
1) Put all ingredients in the slow cooker.
2) Cook on low for 4 hours.  Remove chicken, debone, shred with 2 forks and place back in slow cooker on high with lid removed.  Cook for 30 minutes to thicken the sauce.
3) Salt and pepper to taste, then serve - but it's much better if you wait a few days.