Let's Get Cookin!

Here, I will post some of my favorite recipes from Whole30.

* Remember to check out the nifty links on my homepage for recipe indexes from the world wide web!

Taj Mahal Chicken:

Prep: 15 mins Cook: 1 hr

Ingredients:

• 1 lb boneless, skinless chicken thighs (or breasts)
• salt and pepper
• 1/2 tbsp coconut oil
• 1 large red bell pepper, diced (about 1 cup)
• 1 large bay leaf
• 4 cloves garlic, minced (about 4 tsp)
• 1-3 tbsp curry powder
• 1 tsp dried thyme
• 1 tbsp tomato paste
• 1/3 cup raisins (optional)
• 1 (14.5 oz) can crushed or diced tomatoes
• 1/2 c unsweetened apple sauce
• 1/3 c water (can sub broth instead)
• 1/2 c canned coconut milk

Directions:

Place the chicken in the freezer for 10 minutes, then cut it crosswise into 1/4-inch strips. Sprinkle the strips with salt and pepper. Heat a large, non-stick skillet over medium-high heat, about 3 mins. Add 1/2 tbsp coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 mins.

In the same pan, add the onions, bell pepper, and bay leaf. Sauté until the veggies are tender and beginning to brown, about 5-7 mins. Season with salt and pepper, then add the garlic and stir about 30 secs.

If the pan is looking dry, add 1/2 tbsp coconut oil. Add the curry powder, thyme, and tomato paste. Stir to blend and fry about 1 min, then add the raisins, tomatoes, apple sauce, and water. Stir to combine and bring to a boil. Return the chicken to the pan with any juices. Reduce head to simmer and cook, covered, for 20-30 mins until sauce thickens.

Add the coconut milk and stir to combine. Heat through, about 5 mins, then sprinkle with chopped herbs.

*Recipe from Well Fed 2: More Paleo Recipes for People Who Love to Eat.

Basic Cauliflower Rice: 

Prep + Cook 20 mins

Ingredients:

• 1 large head fresh cauliflower
• 2 tbsp coconut oil or ghee
• 1/2 medium onion, diced (about 1/2 c)
• 1 clove garlic, minced (about 1 tsp)
• salt and pepper to taste

Directions:

Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding (which leads to mush).

Heat a large skillet over medium-high heat, about 3 minutes. Add the cooking fat (only 1 tbsp) and allow it to melt. Toss the onion and garlic into the pan, stir with a wooden spoon to coat with fat, then cook until the onions are translucent, about 5 minutes.

Push the onions to the side of the pan and add the remaining 1 tbsp of cooking fat. Add the riced cauliflower to the pan and saute until the cauliflower is tender, about 7-10 mins. Try a bite, then season with plenty of salt and a hint of pepper.

BBQ Sauce

Prep: 15 mins Cook: 25 mins

Ingredients:

• 1 c water 
• 1 (6 oz) can tomato paste 
• 1/3 c unsweetened apple sauce 
• 1/4 c cider vinegar 
• 2 tbsp coconut aminos 
• 1 tbsp Dijon mustard 
• 1 tbsp sunflower seed butter (no sugar added) 
• 1 tsp hot pepper sauce 
• 1 date, pit removed 
• 1 tbsp coconut oil 
• 2 cloves garlic, minced (about 2 teaspoons) 
• 1 tsp chili powder 
• 1/4 tsp cayenne pepper 
• 1/4 tsp dry mustard powder 
• 1/4 tsp ground cinnamon 
• 1/4 tsp ground black pepper 
• pinch ground cloves 
• pinch ground allspice

Directions:

In a blender or food processor, combine the water, tomato paste, applesauce, vinegar, coconut amines, mustard, sunflower seed butter, hot pepper sauce, and date. Purée until smooth.

Heat the coconut oil in a medium saucepan over medium heat, about 2 minutes. Add the garlic, chili powder, cayenne, dry mustard, cinnamon, black pepper, cloves, and allspice. Cook until fragrant, about 30 seconds.

Pour the tomato mixture into the saucepan, and whisk to combine. Bring to a boil, then reduce the heat to medium-low and simmer gently, uncovered, until the sauce thickens, about 20 minutes.

Enjoy warm or at room temperature. Store covered in the refrigerator for 1-2 weeks.