Chicken Thighs, 3 Ways (Whole 30)

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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.

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Pressure Cooker Beef Masala Curry (Whole 30)

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Guys, I am in trouble.  Not a little bit of trouble, but a big heaping boat load of trouble.  I don’t know what to do about it.  There is a new little store about a block from my apartment that has a ton of  Hull brown drip dishware for sale.  I don’t know if you remember, last year I got a big box of Pfaltzgraff and Hull brown drip dishware for helping a friend move. I absolutely love it.  It is gorgeous and I want more of it.  Yesterday, I  bought a small pitcher, 3 oval plates, a butter dish, and a divided casserole.  My problem is how am I going to stay out of this store and away from this awful temptation when I have to walk past it every single time I go anywhere outside my apartment building? Help me.

Beef Masala Curry

Adapted from I don’t remember where

1 lbs stewing beef, cut into 1 inch cubes

1/4  big onion, chopped

1 ½ cloves garlic, minced

½ cup tomato sauce

2 TBS  cilantro, chopped

1/2 tsp freshly ground black pepper

1/2 tsp turmeric

1 1/2 tsp  garam masala

1/4  tsp cumin

1/4  tsp coriander

1/4  tsp cayenne pepper

1/4  tsp smoked paprika

1/4 tsp lemon zest

11/2 tsp  olive oil

½ cup  stock

Preheat your pressure cooker on the saute function and add the oil.  When the oil is hot,  brown the beef.  Add the remaining ingredients,except the cilantro.  Lock the lid and bring to high pressure.  Cook 35 minutes and release pressure naturally.  Serve and garnish with cilantro.

Shawarma Spice

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Apparently,  I disappoint some people when I post spice blends.  I am going to keep doing it though, because I find it really annoying when blogs post a recipe with a spice blend and assume everyone will have easy access to it. This is just enough of the spice blend to flavor the Ground beef Shawarma and Rice recipe that is coming tomorrow.

Shawarma Spice

adapted from Two Sleevers

1 tsp dried oregano

½ tsp ground cinnamon

¼ tsp ground all spice

¼ tsp ground cayenne

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

Mix all ingredients together in a small bowl. Mix well. Store mixture in a airtight container in a cool, dry place. 

Coconut Tomato Soup

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I am never going to be the kind of person who spends hours on Sunday meal prepping for the week. My Sundays are just too busy for that even when all I do is lay in bed watch back to back to back episodes of Choppped all day. Don’t judge. It gets cold here in North Dakota and sometimes the best t way to spend the day is in bed, under the covers binge watching Chopped.

When my work schedule shifted, leaving me no time to cook after work, not even with my pressure cooker, I knew I needed to find a better way of meal prepping, somewhere between none and most of my day off doing it. I decided that instead of cooking after I got home from work, I would simply gather all my ingredients and tools (I am forever trying to find my can opener) and put them in one place. I would chop any vegetables that needed chopping and put them in the fridge. I would measure any spices I needed and leave them on the counter. That way all I would need to do in the morning is get cooking. Prepping this way only takes about 5-15 minutes in the evening, depending on the recipe. In the morning, I can throw it all in the pressure cook and go about my day or take 20 minutes and cook things on the stove.

Coconut Tomato Soup

adapted from Two Sleevers

1 (14.5 oz) can full fat coconut milk

1 red onion, diced

1 (14.5 oz) can diced tomatoes

¼ cup cilantro, chopped

1 tsp garlic, minced

½ tsp salt

½ tsp cayenne

1 tsp turmeric

1 TBS honey

Place all ingredients in the pressure cooker and cook on high for 5 minutes. Use a quick or natural release.

Stuffing ( Whole 30)

Chopped is one of my favorite shows.  I could watch episode after episode day after day.  I won’t say it taught me how to cook because it didn’t.  It did teach me, however,  that calling a dish by a specific name we set up certain expectations of that dish.  If those expectations aren’t met it is very disappointing and effects the enjoyment of that dish.   That is why I wish the person who created this dish at Mommypotamus would have called it something besides stuffing.   Calling this dish stuffing sets up expectations this recipe can’t meet.

It isn’t fair to this recipe because it is soooooo gooood but it isn’t stuffing.  I liked this recipe so much it will be in my regular recipe rotation whether I am on a Whole 30 or not.

Stuffing (Whole 30)

Adapted from Mommypotamus

1 1/2 cups onion, diced

1 1/4 cups celery, diced

1/2 cup apple, diced

2 TBS dates, raisins or crasins, chopped

1 cup almond flour

1 tsp sage

1 tsp thyme

1/8 tsp marjoram

1/8 tsp thyme

1/8 tsp rosemary

1/4 tsp salt

1 TBS ghee

1 whole egg plus 3 TBS lightly beaten egg

Preheat oven to 350F.  Grease a medium-sized baking dish.  Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.  Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.  In a large bowl, add almond flour and dates and mix.  Add the lightly beaten eggs to the bowl and mix well.  Add mixture to baking dish and bake at 350F for 45 minutes – 1 hour.