Chicken Broccoli “Cheese” Skillet (Whole 30)

I finally did it!!!  This  morning I  ordered an Insta Pot Lux 3 quart mini. It should be here Sunday.  I am so excited  I already know what the first thing I am going to make in it.  I have a whole meal including dessert planned. I am such a geek when it comes to cooking and food.

I am not usually brand conscious but since I broke my 2 quart  Aroma pressure cooker I  decided to give Instapot a try.  I am a little nervous.  I belong to a couple of pressure cooking face book pages and it seems Instapot users have a lot of problems with figuring out how to get the darn things to  work.   However,  I am not new to pressure cooking.  I have over two-year experience in pressure cooking so hopefully, I will be able to figure things out quickly.   I will let you know how it goes.

This is not a pressure cooking recipe.  It is the last recipe I am going to post this week from Physical Kitchness.   Doing a Whole 30 can be really intimidating because we “give up” so many things and we have to spend so much time in the kitchen.  The thing I like about Physical Kitchness is she gives us really good food in a reasonable amount of time in the kitchen.  Many of Physical Kitchness’ recipes could be considered comfort food.

Adapted From Physical Kitchness

1 1/2 cup broccoli florets

1/4 cup water

11/2 lbs chicken thighs

“Cheese”  Sauce

1/4 cups raw cashews, soaked in water over night

1/2 tsp salt

1/4 cup chicken or vegetable broth

1 TBS nutritional yeast

1/2 tsp apple cider vinegar

1/2 tsp Dijon mustard

Place a 1/2 cup water in a saucepan over medium-high  heat. Add the broccoli, cover, and cook for 5-6 minutes or untill barely crisp tender.  Turn the heat off and set the broccoli aside.  Dry the skillet.  Add 1 1/2 teaspoons of oil.  Heat over medium  heat.  Salt and pepper both sides of the chicken breasts.  When the oil is hot,  add the chicken breasts to the pan and cook for 4-5 minutes.  Flip the breasts and cook 4-5 more minutes or until the chicken is cooked through.  Meanwhile  drain the soaked cashews and put them in a blender.  Add the broth salt, nutritional yeast, apple cider vinegar and Dijon mustard.  Blend until creamy, scraping the sides down as needed.  When the chicken is done cooking, turn the heat down to medium low and add the broccoli and “Cheese” sauce back to the pan.  Heat through.

** If you forget to soak  the cashews overnight, bring 1 cup water to a  boil and add the cashews.  Boil for 1-2 minutes or until the  cashews soften.  Drain and follow the directions for the cheese sauce.


The Fast Five (Whole 30)

Taped to the inside of my  cupboard doors are 5 recipes.  I always keep the ingredients for these recipes on hand for those days when cooking seems like a chore, not a joy.  The recipes can be made in 20 minutes or less. The recipes weren’t Whole 30 so I can’t use them on a round.  I really missed them.  So I decided before I did my second round I would have a Whole 30 version of my fast five.  This is what I came up with.  At this point,  I probably could add many more quick and easy recipes to this list.  Like cooking in general,  cooking a Whole 30 only has to be as complicated as you want to make it. Find the non Whole 30 recipes for my Fast Five under the title of What to Cook When You Don’t Feel Like Cooking.

Sloppy Joes

Pan Fried Sardines

Teriyaki Chicken

 20 Minute Beef and Zuccini Stir Fry

Tuna Salad, 2 Ways

Stir Fried Chicken With Ketchup (Whole 30)


Okay, I don’t blame you if you think this recipe sounds a little strange.  I did too when I first time I saw it.  All I say is trust Mark Bittman, the recipe creator.  I have made hundreds, literally hundreds, of his recipes and he will never steer you wrong.

You can see my original, non Whole 30 adaption here.

Stir Fried Chicken With Ketchup

Adapted From How To Cook Everything

¾ lb chicken thighs, cut into 1 inch cubes, patted dry
¼ cup arrowroot
2 TBS  olive oil
salt and pepper, to taste
1 TBS slivered garlic
¼ tsp cayenne pepper
¼ cup plus 2 tablespoons  Whole 30 ketchup

Toss the chicken with arrowroot  so it is lightly coated. Put 1 tablespoon oil in a large non stick skillet over high heat. When the oil is hot add the chicken in one layer and sprinkle with salt and pepper. When the chicken is browned on one side toss it and cook until it is just about done, 5-10 minutes depending on the size of the pieces. Transfer to a plate. Turn off heat and let the pan cool for a minute. Add the remaining oil to the pan and turn heat to medium high. Add the garlic and cayenne. Cook, stirring, for about 2 minutes. Add the ketchup and stir; cook until it bubbles then darkens slightly, about 1 minute. Return the chick to the pan and stir to coat with sauce. Taste and adjust the seasoning. Serve over rice.

Butter Chicken (Whole 30)


Wednesday I gave you a recipe for ghee.  Today I give you a recipe to use it.

Butter Chicken

Adapted  From The Castaway Kitchen

1 lb boneless, skinless chicken thighs

1 TBS lemon juice

1/2 tsp salt

1 1/2 ts garam masala

2 1/4  tsp turmeric

1 1/2 tsp cumin

1/2 tsp black pepper

1 1/2 TBS ghee , use butter if not Whole 30

1/2 large sweet onion, diced

1″ piece fresh ginger, peeled and minced

1 1/2 cloves garlic, minced

1 bay leaf

1/2 cinnamon stick

1/2 cup coconut milk

1/2 tsp apple cider vinegar

1/4 cup chopped almonds

1/4 bunch cilantro, chopped

Pre heat the pressure cooker using the saute function.  When hot, add the ghee.  When melted, add the onion, garlic, ginger and bay leaf and saute 5-6 minutes.  Add the chicken, all the spices and salt; stir well.  Add the lemon juice, vinegar and cinnamon stick.  Stir well.  Cook until the chicken is lightly browned,   Cancel the saute function.  Lock the lid and cook on high for 20 minutes.  Naturally release the pressure.  Open the lid and cancel the pressure cooking function and set the saute function.  Stir in the chopped almonds and simmer 10 minutes to reduce the sauce a bit. 

Chicken Thighs, 3 Ways (Whole 30)


I am so excited!!  I finished my new scarf today and just in time for cold weather too.  Yeah, I make my own scarves.  I have to. I don’t drive and learned very early on that those fashion scarves that are barely long enough to reach your boobs are cute but not very warm.  I need warm.

Since I couldn’t find it to buy it, I decided to make it myself.  I have crocheted since I was 12, so I decided to put the skill to  use and make myself a warm scarf.  I have made several over the years.  Whenever I get a new jacket or  just feel like a change I make a new one and give a way the  old one to the first person who admires the new one. That way nothing goes to waste.

Do you  have any old-fashioned skills you put to use today?

Chicken Thighs, 3 Ways

If you aren’t doing a Whole 30 you can find my original non compliant adaptions here.

Adapted from Mark Bittman’s How To Cook Everything

salt and ground black pepper
2 bone-in chicken thighs

Ginger “Soy”
1 ½ tsp minced fresh ginger
1 TBS plus 1 ½ tsp coconut aminos
1 TBS dark sesame oil

Chili Lime
1 TBS plus 1 ½ tsp olive oil
1 TBS fresh lime juice
1 ½ tsp chili powder
¾ tsp smoked paprika

Thai Sauce
1 TBS coconut milk
1 TBS smooth almond butter
¼ tsp curry powder

Preheat the oven to 450 degrees. Move the oven rack to the middle, if it isn’t already there. Mix the sauce ingredients together in a small  bowl. Put the chicken in the roasting pan, skin side up, sprinkle with salt and pepper and brush with your sauce.  After the chicken has cooked for 10 minutes, baste again with the sauce and turn the pieces; brush the other side and roast for another 10 minutes. Turn the chicken over, brush again with the sauce, and roast for another 5 minutes or until the chicken is done.