Roman Chicken

This little recipe has been a staple for many years in my house. Its such a part of our family menu that I made it to celebrate my son's first birthday in a mountain "cabin" we rented for the occasion. That was seven years ago now. I'm not sure I'd recommend it for that setting (unknown kitchen gear and a house full of hungry guests as well as a mobile toddler) but it is a wonderful family meal for any night of the week.

Roman Chicken

P  GF  DF

* 15min prep * 35-45min cooking * Makes 4 servings*

6-8 chicken thighs (bone-in)

1 red bell pepper

1 yellow bell pepper

3 Tablespoons olive oil

4 oz prosciutto or bacon

1 15oz can diced fire roasted tomatoes

1/2 cup white wine

2 garlic cloves minced

1 Tablespoon fresh thyme

1 teaspoon fresh oregano 

Salt & Pepper

Garnish

2 Tablespoons capers

bunch flat-leaf parsley chopped

Pour olive oil in a heavy skillet or dutch oven and heat over medium heat. Salt and pepper the chicken. When oil is hot, brown chicken (in batches if necessary) for about 5 minutes per side. In mean time slice peppers and prosciutto, and mince garlic. Remove chicken to plate, cover and set aside.

Add peppers and prosciutto to pan and brown for 5 minutes then add garlic for 30 seconds. Deglaze the pan with the wine and scrape up brown bits with a wooden spoon. Add tomatoes and herbs. Return chicken and any juices back in the pot. Bring to a boil then turn down heat. Cover the pot and simmer about 20-30 minutes until chicken is cooked through.

 

Sprinkle capers and parsley over dish when served.

accompaniments: Spinach Salad with Artichokes and white wine used in recipe.

tip: Chicken thighs are tasty and less expensive than other cuts but breast meat works just as well.

tip: if using dried herbs use half as much.

Back-in-the-Saddle Muffins

I would be remiss if I didn't include this recipe today, as these muffins were in the oven when I launched this blog. Like many of you, I'm sure, I have occasionally strayed from the path of grain free eating. A trip across the pond almost always trips me up. Anyhow, to get me back in the saddle again I make these muffins. It assures me that I will have several days of grain-free dairy free breakfasts to get me going again.

Back-in-the-Saddle Muffins

P  GF  DF  V 

 

* 15min prep * 25min baking * Bake at 350 degree * Makes 6 muffins *

 

Dry ingredients

1 1/4 C almond flour

1 C shredded carrots approx. 2 med carrots

1/2 shredded apple*

1/2 C finely shredded coconut

1/2 C currents

1/2 Tbsp cinnamon

1 tsp baking soda

1/8 tsp salt

 

Wet ingredients

1 lrg egg (room temp.)

1/4 almond oil

1 Tbsp agave or honey

1/2 tsp vanilla extract

 

Combine dry ingredients in a large bowl. Set aside. Crack egg in a small bowl. Add almond oil, agave and vanilla then whisk until incorporated. Pour wet ingredients into large bowl with dry ingredients and mix with a wooden spoon. Cover bowl with saran wrap and let sit for 15 minutes. Preheat oven to 350 degrees. Grease six spaces of a muffin pan. Spoon mixture into greased spaces pack down lightly. Bake for 20-25 minutes. Refrigerate for up to 3 days.

tip: 1/4 C apple sauce (or a kids snack size apple sauce cup) works in place of a shredded apple. I just incorporate it into the wet ingredients after they have been mixed.

tip: this recipe can easily be doubled. I choose to do this small batch because they are filling and I can not eat more than one at a time.

Banana Drink

My banana drink absolutely has to be the first item that I post. I make this concoction several times per week. It's perfect for breakfast or a quick after school snack. The potassium, iron and electrolytes it supplies also makes it my go to post-workout drink. Its simple to make and satisfying...now if I could only give it a name befitting its importance in my life.

Banana Drink

P  GF  DF  V  DV

 

16 oz crushed ice

6 oz coconut milk (approx. 1/2 can)

2 ripe bananas

1-2 Tbsp peanut butter (Paleo: use cashew butter )

 

Put crushed ice in blender. Add coconut milk then peanut butter. Break bananas into small chunks and add them. Blend on high for several minutes. If the smoothies is too thick add a 1/4 cup of water to loosen. Serve immediately.

Tips: To crush ice you can put 8-10 cubes in a freezer bag and hit them with the flat side of a tenderizing mallet or a rolling pin. This is how I crushed ice for years.  Luckily I now have an ice maker which will do the brunt work for me.

Kunstkammer

Welcome to my cabinet of curiously delicious grain-free recipes and meals.

Although hunting for recipes in the traditional places (cookbooks, websites and shows) and gathering them into my grain-free recipe collection is an ongoing pursuit, I have been making and enjoying many of these for years. I have needed a common place to collect them for some time so why not a blog where others can try and comment on them as well? Hopefully, I'll get organized and meet a few like-minded people along the way. And yes paleo people that reference was intended, as I'd count myself among you if I didn't like cheese and legumes so much.

To note, many of these recipes fit several diets including paleo, ketogenic, gluten-free, dairy-free, vegetarian and dietary vegan. Accordingly, I will code each recipe with
P  K  GF  DF  V  DV
when it fits the particular eating style.

Now I get my chance to be a curator, although I always imagined it would be of antiquities or art instead of recipes! :)

On with the collecting and eating of course!