Shredded Lemon-Yogurt Chicken over Grain-Free Naan with Garlicky Tzatziki

 

Shredded Chicken on Naan with Tzatziki

(Shredded Lemon-Yogurt Chicken over Grain-Free Naan with Garlicky Tzatziki)

Sometimes in the dead of winter, you long for something sunny and bright. During winter’s darkness I often become hungry for the bright sunny tastes of the Mediterranean.

On a recent trip to Costco we were excited to find organic chicken – breasts and thighs. This might not sound very exciting, but when you raise your own chickens for meat (and eggs!) most of the time the only chicken meals you really make are whole roasted chickens or chicken soup. When you free-range your chickens they don’t tend to get as nice and plump and so the breasts and other parts tend to be on the smaller side. So we were excited to find decent quality chicken cuts for very good prices at Costco to add some diversity to our dinners.

Having various cuts of chicken is a luxury for us and so I wanted to do something fun with the meat. I made several slices into each breast and stuffed them with slices of meyer lemon. Then I rubbed the breasts with a mixture of homemade goat yogurt, salt, garlic, oregano, mint and lemon juice. I baked the breasts in the oven until the meat could be easily shredded. Then I served the shredded meat on top of grain free naan bread with slices tomatoes, cucumbers and arugula and then topped the whole thing off with homemade tzatziki.

This meal really hit the spot! It was comprised of all the flavors I was looking for without taking a long time to make. Cooking with an infant in the house means cooking in stages. I made the naan earlier in the day – easy to reheat later. I also made the tzatziki early, so the garlic had time to really penetrate the yogurt. I decided to bake the chicken so it was very hands off. Then at the end I just had to pull the whole thing together.

I served it with a simple side of oven roasted eggplant dices.

Lemon-Yogurt Chicken Breasts

INGREDIENTS:

2 organic chicken breasts
¼ cup plain organic yogurt (cow, goat, non-dairy)
2 TBS lemon juice
2 cloves of garlic, minced
salt to taste
1 tsp dried oregano
1 tsp dried mint
drizzle of good extra virgin olive oil

METHOD: Place chicken breasts in a shallow baking dish and mix with all the ingredients. Let sit in the refrigerator to marinate for at least 2 hours. Preheat oven to 350 F. Place baking dish with chicken and marinade in the oven and cover, bake for 45 minutes until meat is tender enough to shred.

Tzatziki

INGREDIENTS:

1 ½ cup plain organic yogurt (cow, goat, non-dairy)
2 TBS lemon juice
½ of an English (seedless) cucumber, shredded
5 cloves of garlic, shredded or grated
salt to taste
1 tsp dried oregano
1 tsp dried mint
drizzle of good extra virgin olive oil

METHOD: Mix all ingredients together in a bowl and place in the refrigerator for at least 2 hours before serving.

Oven Roasted Eggplant Dices

INGREDIENTS:

2 small eggplants, diced and salted
extra virgin olive oil

METHOD: Preheat oven to 400 F. Dice the eggplant and place in a colander, lightly salt the eggplant and let sit for about 20 minutes. In 20 minutes rinse the eggplant and squeeze the pieces to get the water out. Place on a cookie sheet and drizzle with olive oil. Roast for about 25-30 minutes or until golden brown. Salt to taste.

Grain-Free Naan Bread

I have used both of these recipes and they are great for this purpose!

Grain Free Garlic Naan (Gluten/Yeast/Nut/Dairy Free) by Real Sustenance
Paleo Naan Bread (Flatbread) by Swiss Paleo

 

The Best Brownies Ever (with Cherries!)

Paleo Brownies (with Cherries!)

(gluten free/grain free/ dairy free/ paleo)

I did not title these Paleo, or Gluten -Free or even Grain-Free, because that might give you the impression that I believe these are the best PALEO (or GF ) brownies ever, when what I really mean is what the title says  - they are THE BEST brownies EVER.

I should have posted these for Valentine’s Day, but of course I didn’t make it. I did actually make them ON Valentine’s Day, so that should count right? But really these brownies are not for a special occasion, they are for every day. They are so good that they are considered one of the staples at our house and I am not even really a fan of chocolate desserts. They take only a few minutes to put together and they are packed with protein and have very little sugar. So they are actually quite good for you! Roberto even tries to get me to let him have them for breakfast and of course they are healthy enough for that, I just prefer them as an evening indulgence.

I have tried a ton of different paleo and gluten free brownie recipes because Roberto loves chocolate and I do enjoy brownies, if I am going to have something chocolate. Through this process of trying various recipes I came up with my own recipe. These brownies are pretty dense, so although they don’t rise much when baking, they are satisfying. If you like them really moist and fudgy cook them a little less.

The main ingredient is almond butter, so make sure to use one of good quality. My favorite is Barney Butter . Barney Butter is smooth and rich and doesn’t separate like so many almond butters on the market. It also doesn’t rip whatever you are trying to spread it on. Barney Butter is also certified GMO free, which no one can complain about. I lived on this stuff when I was pregnant with my daughter – stirring it into yogurt, mixing it into smoothies, putting it on top of ice cream, eating it with bananas or just right off the spoon if I needed an extra little boost. So if you know someone who is pregnant, get her a jar of Barney Butter, she will love it!

INGREDIENTS:

1 cup almond butter, I use Barney Butter
½ cup full fat coconut milk
2 eggs
2 tsp vanilla extract
1/3 cup cacao powder
2 tsp. ground cinnamon
pinch of salt
2 TBS. raw honey
1/3 cup chocolate chips, I use Enjoy Life Semi-Sweet Chocolate Chips – they are Gluten, Dairy, nut & Soy Free,
Optional: 1 tsp of Dandy Blend or espresso powder
1 cup of cherries (frozen or fresh)

METHOD: Preheat oven to 350 F. Grease an 8×8 pan. Mix all the ingredients together, except the chocolate chips and the cherries and then fold in the chocolate chips and cherries. Pour batter into pan. Bake for 18-20 minutes (20-22 minutes if using the cherries).

How I Approach Baby Led Weaning

Alba Eating
(Alba Rose enjoying mashed avocado with egg yolk)

I will start off by saying I am a rebel. I was never good at following directions. I never follow anything to the letter. I like to read all about a subject from all angles and then take an approach that makes the best sense for my situation and me. This is how I approach feeding my 5-month-old daughter, Alba Rose.

I had a great discussion on facebook the other day about Baby Led Weaning and other ways of feeding babies. Before I became a mom I had pretty much decided that I wanted to feed Alba Rose using the Baby Led Weaning approach. It seemed the most natural way to go about things – give baby food right off your plate. Let them be in control of their eating and readiness to eat. Don’t force babies to eat what they don’t like, just try giving them those foods a little later on and see how they fare.

My ultimate goal with feeding Alba is to try and foster a diverse palate in her. We are adventurous eaters in this family and so I want to give her the best start in becoming adventurous too!

It started when we in Italy when she was just over 3 months old. Somehow she put it together that when we sit at the table something amazing and flavorful happens. She started following our forks and spoons with her eyes as we were eating and then that evolved into her starting to open her little mouth as we put the food in our mouths. So we started giving her little tastes – some broth here, a little pizza sauce there, a taste of gelato when we were out and about. She even got a little taste of black truffle sauce (what a lucky girl). At that time it was all about having a sensory experience., we would just dip her “ciuccio” (pacifier) in something we were eating and she was content having a flavored pacifier. After a week or so she even developed her own sound to ask for this flavoring.

After we got home we started giving her runny egg yolks, mashing some banana or avocado for her and she came to expect those treats as part of her daily routine. I call them treats because she really only tasted small amounts. She was learning to chew and swallow something other than breast milk.

Well in the last two weeks, she would start to cry and get frustrated if we only gave her a little bit. So we started making her larger amounts. She still nurses as often as she ever did before, but now she also gets 2-3 “meals” in between nursings in addition. She has always been in the lower percentiles for weight (and the highest percentiles for height) so we are hoping this might bridge the gap a bit.

Since I want to develop her palate, I started to think about how I could give her variety, but also feed her during the day when we weren’t having a meal (so we couldn’t just feed her off our plates). I got a wonderful book Bébé Gourmet: 100 French-Inspired Baby Food Recipes For Raising an Adventurous Eater from a friend of mine before Alba was born and so I decided to start making some purees for her to enjoy throughout the day. Her pediatrician recommended meat as a first food, since the composition of meat is most similar to breast milk. She also advised against using any baby cereals because a baby’s gut is not totally developed until one year of age and that gut permeability can lead to health issues if a baby is not eating easily digestible foods like meat, egg yolks, vegetables and fruits. Apparently babies don’t have the enzymes to break down grains until they are over a year old! Plus rice for example has no real nutritional value, so why start your baby on a filler food when you can provide them with nutrient dense alternatives?

LiverandSweetPotatoPuree
(Liver and Sweet Potato Purees)

Alba is so enjoying her daily snacks. She eats a wide variety of things now: egg yolks, banana, avocado, ground beef, liver, bone broth, sweet potatoes, green peas and today for the first time, pears. She also enjoys drinking a little coconut water from time to time. We never have to fight with her to eat her little meals, she chows them down with gusto and she can really pack it away! She is definitely a foodie in the making. This process has all come together by taking her lead. I think that is why it has been so enjoyable for all of us instead of being rife with complaints or difficulty. Since becoming a mom I have already learned that things go so much easier when I don’t cling to certain ideas if they aren’t working for us. By letting go I have been able to enjoy her so much more than I would have constantly fighting to keep my pre-conceived notions intact.

Now that I am a mom, I might be adding some recipes to this blog from time to time featuring baby food recipes. My plan is to introduce her to a wide variety of nutrient dense foods and slowly start adding spices and flavors over time. When making baby food, rule number one, if it is something savory, don’t forget to add a little bit of flavor – a little salt and some herbs and spices! If you feed baby straight from your plate s/he would be getting these things anyway!

Today I made her a sweet potato puree with a pinch of salt and some turmeric and curry powder. Very small amounts, but enough that she can taste there is something complex going on there. I also made her a very tasty pear puree. I added some vanilla and cinnamon to it and it was so delicious that I wanted to eat the whole batch myself! It would be delicious stirred in yogurt or smeared on top of toast.

I gave her some of the fresh warm pear puree and she gobbled it right down. She absolutely loved it! She also tried the sweet potato. She wasn’t as excited about it, but I will try again later for her dinnertime snack.

I made small batches of these purees and using the great little BPA-free freezer trays from Mumi&Bubi it is easy to just pop a few out the night before, giving them time to thaw so she can enjoy them the next day,. I still haven’t figured out an easy way to warm them up for her yet, anyone have some suggestions?

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

What is your experience feeding your baby? Do you use Baby Led Weaning or some other practice all your own? What are your baby’s favorite foods?

PearPuree
(Pear Compote)

Pear Compote with Vanilla and Cinnamon
Adapted from Bébé Gourmet

INGREDIENTS:

3 pears, I used a combination of Anjou and Bosc
water
1/8 tsp cinnamon
1/8 tsp pure vanilla extract

METHOD: Wash and peel the pears, remove the cores, seeds and stem and cut u p into cubes. Place pear chunks into saucepan and cover the fruit halfway with water and bring to a boil. Cook the pears uncovered over medium heat for about 15 minutes or until they are very tender. Sprinkle with cinnamon and pour the vanilla in. Using an immersion blender blend everything together to desired consistency.

Makes about 10 1 oz. servings.

Elle’s Mushroom Bourguignon with Venison for #ElleAPalooza

IMG_2702

Elle loved winter (almost!) as much as I do! She was a New Englander through and through and we had a shared love for snow and cold days where you need a bowl of something hot and steamy to warm yourself up. Since we are in the middle of winter, I wanted to make one of her warming stews for #EllaPalooza and quickly decided on her Mushroom Bourguignon recipe.

I looove mushrooms and so I have been wanting to make this recipe for a long time. Too bad I waited until now, when she is no longer here to tell her how much I loved it and what a creative genius cook she was one last time.

I added some venison steak strips to the dish to stretch it because I wanted to enjoy this soup over and over again. I don’t think the stew needs it at all, the mushrooms hold their own in this dish, but if you feel like being indulgent, add some, it is quite delicious that way.

Your whole house smells good as you are cooking this dish up and you can cook it like Julia Child – one glass of wine for the pot and one for the cook! Elle suggests serving this over egg noodles, but we served ours over mashed potatoes (for Roberto) and mashed rutabaga (for myself). We toasted to Elle and thanked her for being a part of our lives and ate this delicious warming stew in her memory. It made the Elle-shaped hole in my heart warm for a few minutes. I miss you Elle!

If you would like to join the food blogging community in supporting Elle’s family, please join Friends of Elle on facebook to learn more about the auction be held to benefit her family. It is also a place where you can share your thoughts about Elle and gather with friends old and new who all loved this beautiful woman.

INGREDIENTS:

2 lbs Crimini mushrooms, sliced
2 Portobello mushrooms, stems and gills removed, cut into chunks
1/3 pound of venison leg steaks cut into strips
olive oil
salt and pepper, to taste
1 pound carrots, peeled and cut diagonally into 1 inch pieces
1 large onion, diced
4 cloves garlic, minced
4 TBS tapioca flour
1cup dry red wine
2 cups broth of your choice-vegetable, chicken, beef
1 tbsp tomato paste
1 tsp dry thyme
1 tsp Herbes de Provence
2 bay leaves

METHOD: In a large pot, heat about 2-3 tbsp of olive oil. Add all of the mushrooms, the venison strips, about 1 1/2 tsp of salt and 1 tsp of pepper, and sauté for about 10 minutes. Remove the mushrooms, venison and accumulated juices to a bowl and set aside.

Add a couple more tbsp of olive oil, and sauté the onions and carrots for about 10 more minutes, stirring occasionally. Add the garlic and cook for one more minute.

Sprinkle the onions, carrots and garlic with the tapioca flour, stir for about 2-3 minutes. Add the mushrooms and accumulated juices back to the pot, then add the wine, broth, tomato paste, thyme, Herbes de Provence and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes. Stir occasionally.

Experimental Scoops for #ElleAPalooza: Hard Cider and Plum Sherbet #ElleAPalooza #Scoopapalooza

Elles_Sorbet

 

#ElleAPalooza is an even that any blogger can join! This is our community’s way to remember a wonderful friend, mentor and blogger that passed out of our midst suddenly and sadly, Elle of Elle’s New England Kitchen. Foodies celebrate with food and we also grieve with food and that is what this event is all about, remembering our dear friend Elle in a way she would have loved, with food!

scoopa

Elle and her friend Heather from He Cooks, She Cooks started an event called #Scoopapalooza and I just found out there is also a facebook page. This is the inspiration for Scoopapalooza in their words: “The idea is to pick up a new, unusual, or super fresh ingredient from the farmers market, grocery store, or even your own garden–and incorporate it into an ice cream recipe. Because that is what summer is all about! Fresh ingredients and ice cream!”

Well it isn’t summer anymore, but I decided what better way to honor my friend’s memory than with making my own crazy concoction! I was going to go straight up and just make Elle’s amazing Woodchuck Cider Sorbet  but I didn’t feel that was really in the spirit of Scopapalooza! I needed to mix it up – do something different, bold and a little crazy. So I decided on making a sherbet, using yogurt and of course that key ingredient, Woodchuck’s Cider. I know, sounds weird, but that is what Scoopapalooza is all about, getting creative with ice cream!

Talking to Heather the other day and remarking on her Hard Apple Cider Cranberry Sorbet  and how the color looked like Elle’s hair, I knew I wanted to add a pink element to this creation. So I added some plums I had frozen over the summer. I think the plum and the apple go well together, their sweet and tart flavors, mixed with the yogurt is definitely a delicious combination. For extra sweetness and more pink I also added some Swedish lingonberry concentrate. The sherbet didn’t get as pink as I would have liked, but I am happy with the result.

I learned a valuable lesson too, while making the sherbet. I wanted to use some delicious jarred morello cherries in juice that I get from Trader Joe’s – for the sweet and for the pink. We don’t have a TJ’s near us so when I come across one in our travels I always get a jar of those cherries (more if we have lots of extra room). They are precious because I love them so much and they are so hard to come by. So I dole them out sparingly, trying to save them, make them last longer. Well I guess I let these wait a bit too long, when I opened the jar there was a fizzy sound, meaning the cherries had spoiled. So I had to throw half the jar away. Instead of enjoying the cherries while they were good and fresh. By hoarding them, I lost half the jar. Lesson learned was to enjoy things in the moment because you never know what tomorrow will bring. Enjoy life NOW. If Elle’s passing taught us anything it is that life is precious and way too short. Follow your dreams, do what you love, be passionate about what you do, or don’t do it. Live each moment in the fullness of your being.

I think Elle would have been proud of my experiment and the lessons learned in its making. I wish I could have a dish with her right now to celebrate the sweetness of life. I am sure she is making delicious ice cream and treats in the great beyond. I love you, Elle.

If you would like to join the food blogging community in supporting Elle’s family, please join Friends of Elle on facebook to learn more about the auction be held to benefit her family. It is also a place where you can share your thoughts about Elle and gather with friends old and new who all loved this beautiful woman.

Hard Cider and Plum Sherbet

INGREDIENTS:

2 c. plain yogurt
1 bottle Woodchuck’s Hard Cider (Elle’s Favorite!)
1 plum, cut in half and parboiled
4 TBS lingonberry concentrate (can also use black currant or pomegranate)

METHOD: Place all ingredients in a high powered blender, like a Vitamix. Blend until mixed thoroughly. Place in your ice cream maker and follow the manufacturer’s directions. I let my sherbet mix for about 25 minutes.