Chicken Thighs, 3 Ways (Whole 30)

1512673700590

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

Ingredients
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.

Advertisements

Chicken with Ginger Scallion Pesto (Whole 30)

IMG_20171003_083541

I am battling a cold and all I want to do is put on my jammies and go to bed.  So is it okay to keep this post short and just tell you how amazing each and every one of you is?   You have made September, 2017, the second most viewed month in the 3 1/2 year history of A Solitary Feast with 1070 views.  Thank you so much for your support.  Thank you for spending some of your precious time with me.  You will never know what how much it means to me.

Chicken with Ginger Scallion Pesto

Adapted from Nom Nom Paleo Ready or Not

2 TBS softend ghee or butter, if not Whole 30

1/4 cup scallions, thinly sliced

1 1/2 tsp grated ginger

1 tsp salt

3 bone in, skin on chicken thighs

1 1/2 tsp melted ghee or butter if not Whole 30

1 tsp salt

Preheat the oven to 450 degrees with the rack in the middle position.  In a small bowl,  mix the sotened ghee or butter, ginger and 1 tsp salt.  Using your fingers carefully seperate the skin from the meat of the chicken to form a pocket.  Add 1 1/2 tsp of the butter mixture under the skin of each thigh.  Carefully, distribute the butter mixture by pressing and massaging the skin.  If you like you can refrigerate the chicken and cook it later.  When ready to cook, put the chicken skin side up on a rack on top of a parchment paper lined baking sheet.  Brush the remaining melted ghee or butter on the chicken.  Roast for 30-35 minutes.  Rest the chicken 5-10 minutes before serving.

 

Teryaki Chicken (Whole 30)

Hey Guys, if you have time, check out the Facebook page for Gallery 4 and see two of my feathered friends, Squeak and Beau, being extra cute and feathery.

So I can hear all you guys thinking, do I normally bring my bring my birds to art galleries? The answer is no but I was actually invited to bring my boys. A few weeks ago, my friend, Steph and I, were wondering around downtown after lunch. We ended up a Gallery 4 just looking around. There was an exhibit called For The Birds, which really spoke to me, of course.

I got to talking with the lady sitting at the front desk and discovered she was the artist who did all the bird pictures. I showed her pictures of Squeak and Beau. The artist said she always wanted to draw Cockatiels. I jokingly said if she needed live models, I would gladly bring them to the gallery.  I didn’t expect to get so excited about it and say sure bring them.

So this morning, I loaded Squeak and Beau into their carry box and headed for the bus.  I always love watching people’s reactions to seeing my birds.  People are always are always so surprised and delighted to see them.  Like there aren’t  birds flying around everyday.  I’ll admit my birds are exceptionally cute and feathery but not all that unusual.

I was a little worried about how they would behave in a strange environment around so many strange people after an unusual, for them, bus ride.  Squeak and Beau amazed me, as usual.  Once my friend, Steph, arrived and they got out of their travel box, they were exemplary gentlemen.  Squeak even let Marcy, the artist, take pictures and he hate cameras and phones with a mad passion.

Squeak and Beau enjoyed waddling around the gallery and looking at the pictures with me and Steph.  They enjoyed the attention, not only from Marcy, but from every person we came across who realized I had birds in that box.  It was quite the enjoyable way to spend the afternoon.

Teriyaki Chicken


adapted from I Heart Umami
1 1/2 lb chicken thighs with skin on

salt and pepper, taste

Toasted white sesame seeds, optional

Chopped scallions, optional

1 1/2 tsp ghee

Teriyaki sauce

3 1/2 TBS coconut aminos

1 TBS fish sauce

2 TBS apple cider vinegar

1 tsp fresh grated ginger

1 tsp grate fresh garlic

Pat and dry the  thighs and remove the bone.  Lightly season the chicken skin with salt.  Heat the 1 1/2   teaspoons  ghee over medium-high heat.  Add the chicken skin side down.  Fry until the skin is crispy about 10 minutes.  Flip the chicken thighs and fry until cooked through.  Set the chicken  aside and wipe out the pan .

To make the sauce, add the coconut aminos, fish sauce, apple cider vinegar, ginger and garlic to the pan.  Heat the sauce over medium to medium-low heat.  When the sauce starts to get thick, add the chicken back to the pan.  Coat the chicken with the sauce.

Wait 5 minutes before slicing  the chicken.  Sprinkle with sesame seeds and chopped scallions, if you want.

Sweet and Sour Chicken (Whole 30)

IMG_20170725_125908

Today’s post is going to be about random  stuff that made me happy today.  I got an email shipping confirmation saying my Nom Nom Paleo Ready or Not Cookbook is on its way.  My best guess is it should be here no later than when I get home from work on Saturday.  Ever since I got a sneak peek for preordering the book, I have been dying to have it in my hot little hands.

My rats are totally dorking out.  When I feed my rats they each have a place they like to hoard food.  Callie takes her stash into the left hand corner of the cage.  Bug takes her share of the stash into the little wooden cave they have.  Today I watched each of them try to steal the others stash.  As Bug would come out of the cave and head toward Callie’s stash, Callie would head into the cave to steal Bug’s stash.  Sometimes they would have to climb over each other to get to the other’s stash.  This went on for about 5 minutes until Callie had enough and laid on her stash so Bug couldn’t get it no matter how hard she tried. Silly ratty girls.

The grocery store near my house had Mocha bars.  Mocha bars are just slices of angel food cake frosted with buttercream frosting then rolled crushed peanuts but they are my absolute favorite summer treat. The store doesn’t make them very often because they are labor intensive.

I tried a recipe for Whole 30 approved Sweet and Sour chicken.   I love Chinese food but it is definitely not the healthiest choice out there.  I certainly didn’t think Chinese food would be something I could eat on my next Whole 30.  I found a blog called I Heart Umami.  It is filled with Whole 30/Paleo Chinese food. Some of the recipes are a little more involved then I usually make but the recipes are not difficult.  They definitely taste amazing and are worth the effort.

Sweet and Sour Chicken

adapted from I Heart Umami

1 1/2 chicken breasts, thinly sliced or cut into small chunks

1/4 green bell pepper, diced

1/4 red bell  pepper, diced

Aromatics

1/4 of a yellow onion

1 scallion bulb

1/2 tsp kosher salt

1-2 slices ginger, chopped

Marinade

1/2 tsp kosher salt (if using soy sauce, salt to taste)

2 1/2 TBS coconut aminos (sub soy sauce, if not Whole 30)

1/8 tsp black pepper

1/4 tsp ground ginger

1 TBS egg white

Sweet and Sour Sauce

2 1/2 TBS pineapple juice

2 TBS dried apricots,   chopped small

1 TBS coconut aminos (sub soy sauce, if not Whole 30)

2  1/2 TBS rice vinegar

1 1/2 tsp tomato sauce

1 pinch salt (salt to taste, if using soy sauce)

1 -2 TBS water or chicken stock

In a small pan over low heat, combine the sauce ingredients. Cook the sauce until the fruit is soft, about 10 minutes, stirring occasionally.  Add 1 -2 tablespoons water to thin the sauce.  Mash the fruit until the sauce is the consistency you like.

Combine all the ingredients for the marinade.  Thinly slice or cube the  chicken and mix with the marinade; set aside.

Heat 1 1/2 tablespoons olive oil or ghee over medium-high heat.  When hot, lower the heat to medium.  Add the chicken and fry until golden brown.  Set aside to drain on paper towels.

Heat a frying pan over medium heat, melt the oil.  When hot add the aromatics.  Season with a small pinch of salt.  Stir fry for 5 – 10 seconds.  Add the diced bell peppers. Stir fry for 5 -10 seconds.  Add the chicken back to the skillet.  Add the sweet and sour sauce.  Keep stir frying the chicken until cooked through.

Chicken Curry Hot Plate (Whole 30)

IMG_4233

I got a really good deal on boneless, skinless, chicken breasts at Hornbachers on Saturday so this week is going to be chicken week on A Solitary Feast.

Let’s start chicken week with an idea I stole from Melissa Joulawan’s Well Fed Cookbook.  Melissa’s idea is brilliant in it’s simplicity so brilliant it hurts.   Her idea is called a hot plate.  She cooks up a couple of kinds of protien at the beginning of the week then uses the basic formula of  3 – 6 oz of protien + 2 cups vegetables + seasoning + good fat to get meals on the table during the week in 15 minutes or so.  Like I said, the idea is so brilliant it hurts.  Melissa then gives over 40 different hot plate ideas to try.

The problem is I am not much of a meal prepper so I am probably not going to have pre cooked proteins laying around.  I love the idea so much, though, I have been playing around with it to see if I could make them totally from scratch and still keep the prep and cooking time to 20 minutes or less.  The good new is you can.  I will be posting more of my hot plate recipes as  I go along.   I used my homemade Madras Curry powder.  You can find the recipe here.  You could use any curry powder you have if you don’t want to make your own.

Chicken Curry Hot Plate

adapted from Well Fed Cookbook

1 6 – 8 oz  boneless, skinless chicken breast

1/4 small onion, diced

1 (14.5 oz) can diced tomatoes

1 – 2 tsp curry powder

a big handful of fresh spinach

1 tsp olive oil

salt, to taste

In a 12″ skillet, heat the olive oil.  Add  the onion and saute until translucent.  Add the chicken, tomatoes, curry powder and salt.  Mix well.  Bring to a boil.  Reduce the heat and simmer, 10 minutes.  Add the spinach and cover until the spinach is wilted.