Oriental Chicken Bowls

This recipe is a remake of a recipe from Sarah at Everyday Paleo.

Oriental Chicken Bowls

4-5 organic free range chicken breasts

3 TBSP Tamari Wheat Free Soy Sauce or sub Coconut           Aminos (see note at the bottom of page)

1/2 cup broth

1-2 small garlic cloves chopped

Place in a large soup pot and cook on low until it's done (probably about 20-30 minutes, depending on the size of the chicken and  temp)  or you can place it in a crock-pot and cook it in advance for several hours on low.  Remove your chicken from the pot and using two forks shred your chicken and put aside for later (reserve the broth also).

Vegetables

2 large zucchini, diced

6 large mushrooms, diced

1 red pepper, finely chopped

4 green onions chopped

1 can water chestnuts diced

Sesame oil

Add all the vegetables except your water chestnuts, to a skillet and add a generous amount of sesame oil, saute until soft.  Stir in your chicken, water chestnuts and a little of the broth if you like and heat through.  Adding some black pepper and more sesame oil as needed for flavor.  

Condiments

1/2 head green cabbage shredded

1/2 head purple cabbage shredded

4-6 carrots shredded

Sliced almonds

Sesame seeds (optional) 

Sliced green onions (optional)

Place your condiments in separate bowls on the table along with the sesame oil.  Serve up the chicken mixture in bowls and let each person personalize their dish by adding their preferred condiments.  Enjoy, this was a nice fresh, crisp, and fun dinner with great flavor.  

NOTE:  Wheat Free Soy Sauce it not considered Paleo, but in such a small amount and on rare occasion, I don't have a problem with it.  If you do, try Coconut Aminos, or just use broth. 

Sheilla

A Taste of Home

I have been in the mood lately for a little taste from home.  Having grown up in the Aleutian Islands of Alaska,(think Deadliest Catch), I grew up on freshly caught halibut, salmon, crab, you name it.  Funny thing of it was, that I didn't like and still don't enjoy seafood.  I know, I know, it's crazy!  I did however enjoy my moms Salmon Patties growing up and they have been sounding really good to me.  So I started digging through recipes to see about making it Paleo compatible and was amazed at how easy it is.  When I was growing up, we as a family would go out in our little skiff and  (my dad really) would gill net 100's of salmon at a time with friends.  We would bring them home and clean them all, my job was usually beheading them, not a glorious job let me tell you, but it allowed me to be part of the excitement.  My dad would fillet the ones we would smoke in his custom made smoke house (best smoke fish ever!! and Paleo to boot!)  and my mom would can freshly caught salmon for use during the winter months.  She would descale them, sometimes skin them but always can them with bones, because they were good for you. 

So when I went to buy canned salmon, I just couldn't bring myself to buy anything but the best, I know there are cheaper alternatives out there and maybe I will give them a try next time but I was quite satisfied with this salmon.  The first recipe are the ones that taste like I remember mom making, and everyone around here gave them a hearty thumbs up.  The second may appeal to those with a more refined taste I suppose.  Sometimes simple is better, and fewer ingredients is all you need.  Hope you enjoy them as much as we did.

Sheilla

 Mom's Paleo Salmon Patties 

3- 6 ounce cans of Wild Caught Alaska Salmon
2 large Omega 3 eggs, beaten well
1/4 tsp ground black pepper
1/4 cup Almond meal/flour
1 cup minced or diced onion
3 stalks of Organic Celery diced
a dash or 1/8 tsp of granulated garlic

Olive oil for frying (NOT extra virgin)


Start by getting out a nice heavy skillet, I used my 10 inch cast Iron skillet, fill it with a layer of olive oil (about 1/4 inch or so) and heat over med heat.  My stove runs hot so you may need to up the temperature to med-high.  The oil should be hot enough to cook but not burn them.  

Crack your eggs and add them to a medium bowl, beating well.  Then open and drain your salmon, adding to the eggs, add remaining ingredients and mix well (the secret is to use your hands and mix it really well).  

Then using a 1/4 measuring cup, scoop  your salmon mixture and into your hands.  Using your hands shape into a ball (compacting it tightly) and flatten with your hands, reshaping as you go.  

Using a spatula to lift the flattened Pattie from your cutting board or other surface, slide it into the hot oil and cook 4-5 minutes on each side or until golden and crispy.  

Remove to a plate lined with paper towels to absorb some of the oil, and allow to drain while you repeat the process. 

I usually was able to cook at least 5 at a time.  This will give you 7 or 8, 2 ounce patties.  Serve with a bit of fresh lemon and enjoy.

My second batch I tried a different twist, which were just as tasty but not like mom's.  Each version received a hearty thumbs up from the family tonight.


That said here are some alternatives, reduce the onion to 3/4 cup and add two diced green onions.  You could also try adding some dill, more pepper,  or even some fresh parsley.

Dinner in a hurry

Got home late tonight from the 4:00 workout, around 5:45 or so, and all the kids thought they were dying of hunger.  What to do?  I had 2 pkgs of ground turkey, a motley of veggies etc., so what I came up with was this:

Spaghetti over Acorn Squash with a side of Green Beans.   

Delicious!!!   

Tonight I grabbed for 2 jars of Organic No Salt Spaghetti sauce that meet the Paleo guidelines, added a can of organic diced tomatoes, some diced fresh basil ( from my window sill plant, loving it!), and a little garlic powder.  Browned the ground turkey with some onion and added it to the tomato mixture, simmering for at least 30 minutes while I prepared the Acorn squash.  Halved the acorn squash, scoop seeds and covered with plastic wrap or you could just place upside down on a plate.  Microwave for 8 minutes, let cool and scooped out the squash and placed in a serving bowl.

We each had a serving of squash topped with a generous amount of Spaghetti sauce and a side of green beans, yum!

You could just leave the squash in the peel and serve it filled with the spaghetti sauce too, I was just short on squash, and knew my littlest ones wouldn't eat the whole 1/2 squash.  

 My favorite squash to use is spaghetti squash but I didn't have any and this worked quite well.

So quick, so easy, and so yummy. 

One of those great dinners in a pinch.

Sorry no pictures tonight, we were all to hungry and just scarfed it all up immediately.