Ginger Chicken Recipe
Cook time
Total time
Serves: 3
Ingredients
- 1.25lbs of chicken legs
- 1 small yellow onion, diced
- 1 piece of fresh ginger, roughly 1" wide x 2" tall x ½" thick, peeled and sliced
- ½ tsp black pepper (optional)
- ½ tsp Sea Salt
- 2 tbsp of diced red onion
- 1 stalk of green onion chopped.
- 1 tbsp of coconut oil
Instructions
- Combine the coconut oil, chopped yellow onion and ginger in a skillet over medium heat and cook for 3 minutes.
- Place your chicken legs in the skillet and add your seasonings. Cover with a lid.
- Turn the heat to low and allow to cook covered for 35 - 40 minutes.
- The chicken legs will release water creating a gingery sauce. Throw in the red onion for the last 3 minutes.
- Optional:
- For more color on the chicken remove them from the skillet and broil for 3 - 5 minutes and return to the pan.
- Top with chopped green onion and enjoy!
Pepperoni Pizza Tots
Cook time
Total time
Serves: 8
Ingredients
- 6 cups water
- One 2 lb cauliflower, remove leaves and cut into florets
- 1 Tablespoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ⅓ cup coconut flour
- 2 large eggs
- 8 slices of Applegate Pepperoni, diced
Instructions
- Place the water in a large pan and bring to a boil, add the cauliflower and let cook for 4 minutes.
- Drain and let cool completely. Finely dice the cauliflower. Please note: You do NOT want to use your food processor because it will make a puree which won't work for this recipe.
- Add the diced cauliflower, coconut flour, the spices, and pepperoni to a large bowl and mix.
- Finally add the eggs and mix until well blended
- Scoop out a large spoonful and shape into tots. Place on a baking pan lined with parchment paper.
- Place in your oven at 350 degrees for 45 -50 minutes and serve with a marinara sauce. Your final product should be more golden than the photo, so don't worry if they are more browned - it just makes them taste better in my opinion.
Adobo Peppered Steak
Cook time
Total time
Paleo pepper steak stir fry with a Filipino twist.
Recipe type: Beef
Cuisine: Asian
Serves: 4
Ingredients
- 2 lbs of Grassfed Ribeye or Skirt Steak
- 1 Medium Red Onion, chopped
- 3 Garlic Cloves, minced
- ¼ cup of Coconut Aminos (or Soy Sauce)
- 2 Tablespoons of Apple Cider Vinegar
- 2 Bay Leaves
- ½ teaspoon of Kosher Salt
- ½ teaspoon of Cracked Pepper
- 4 Bell Peppers of various colors, cored and sliced into strips
- 1 Tablespoon of Cooking Fat (coconut oil or lard)
Instructions
- Slice the meat into thin strips about 3 inches long.
- Heat a wok or stir fry pan to medium and add cooking fat.
- Add the onions and sliced meat and cook for about a minute.
- Add the garlic and continue cooking until meat edges are brown.
- Add the coconut aminos, vinegar, bay leaves, salt, pepper, and enough water to cover the meat. About 1½ cups of water.
- Boil for about 25-30 minutes uncovered, with occasional stirring, until meat is tender and sauce is reduced.
- Add the sliced bell peppers and stir fry until peppers are cooked, about 3 minutes.
- Adjust seasoning to taste and enjoy!
Notes
Hold the ½ tsp salt until the end if you're using soy sauce. Re-add it to the finished dish to suit taste.
Indian Beef Curry
Prep time: 30 mins
Cook time: 8 hours slow cook
Serves: 6-8
Ingredients:
1kg cubed casserole beef
2 brown onions, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam marsala
1 tsp sweet paprika
1/2 tsp ground turmeric
2 x 400g cans chopped tomatoes
1/2 cauliflower, cut into florets
6 carrots, peeled, thinly sliced
1 cup chopped beans
1 tin coconut cream
fresh coriander
Instructions:
- Put cubed beef in slow cooker and add enough water to cover.
- Cook on 'Low' heat for 6-8 hours.
- Brown the onions in a large pot on the stove.
- Add the spices and cook, stirring, for 1-2 minutes or until aromatic.
- Add 2 cups of beef stock (from the slow cooker) and tinned tomatoes and bring to a simmer.
- Add chopped carrot, cauliflower and beans and simmer gently until cooked.
- Add the beef and, finally, stir through the coconut cream.
- Remove from heat and serve, topped with coriander.
- :)
While experimenting with this recipe, we decided we really like the slow-cooked version of this recipe the best. It's just not the same cooking it all on the stove or in the oven.
Also, this makes a large amount. Adding lots of veggies makes it go even further. The leftovers taste great the next day. :)
Spicy Chiptole Meatballs
Ingredients- 1 large, deep frying pan
- 1 large brown onion, peeled and diced finely
- 1 tsp of lard or ghee (clarified butter)
- 800g of grass fed beef mince (1.8 pounds ground beef)
- 3 medium dried chipotle chilies (tinned chipotle can also be used), seeds out
- 2 tbsp chopped fresh coriander (cilantro)
- 2 large garlic cloves, finely diced
- 1 tsp ground coriander seed or powder
- 1 tsp ground cumin seed or powder
- 1 tsp sweet or medium paprika
- 1 tbsp virgin olive oil
- 1 ½ tsp of sea salt
- 2 tbsp lard (I used a mix of lard and ghee)
- ½ of the onion mentioned above
- 2 garlic cloves, finely chopped
- 2 medium chipotle chilies, seeds out
- ½ tsp ground coriander seed or powder
- 1 tsp ground cumin seed or powder
- ½ tsp paprika
- 2 bay leaves
- 400g of diced tomatoes or tomato puree (about 1 ½ cups)
- ½ tsp sea salt
Instructions
- If using dried chipotle chilies, place in hot water for at least an hour before using to rehydrate.
- Sauté the onion in lard or ghee for 3-5 minutes, until translucent. Use half of the onion in the meatball mix and reserve the rest for the sauce.
- While onion is cooking, pre-chop other ingredients for the meatballs. Slice the chipotle chilies in half and remove the seeds. Chop or grind with mortar and pestle.
- Combine beef mince with half of the cooked onion, chopped garlic, chipotle chilies, paprika, cumin, coriander seed, salt and olive oil. Combine and knead with your hands. Using clean, wet hands roll the mix into small balls (somewhere between a walnut and a golf ball size). Set aside until ready to cook.
- Preheat a dollop of lard in the large frying pan until sizzling hot. Cook the meatballs on medium/high heat for 3 minutes on each side, until well browned.
- Add the rest of the cooked onion, garlic, two chopped chilies and sauce spices to the pan with the meatballs. Stir through and add the tomato puree. Combine and cook for 8-10 minutes uncovered, stirring frequently to make sure the meatballs cook evenly and the sauce is well combined. Taste for salt. Drizzle with a little lime juice before serving.
Cooking time: 20 minutes
Number of servings: 15-20 meatballs
Tandoori Grilled Chicken
Recipe type: Indian
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
indian spice marinated grilled chicken
Ingredients
- 3-5 lbs skinless chicken (breast, thighs, legs)
- ½ cup chopped onion
- 2 garlic cloves
- 1 serrano or jalepeno pepper
- 2 TB olive oil
- 1 tablespoon paprika
- 11/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon cayenne
- ½ cup plain yogurt
- juice of ½ a lemon
- 2 lemons
- Small bunch of cilantro
Instructions
- Chop the onion and garlic. Seed and mince the pepper.
- Place onion, garlic, pepper, oil in a food processor and blend til a paste forms
- Add the spices and salt and blend some more
- Add yogurt and lemon and blend to form a sauce
- Poke the chicken all over with a fork. Cut slices into the chicken ½ inch deep and 1 inch apart.
- Place all the chicken in a baking dish and pour the marinade sauce all over. Cover and refrigerate for 1-4 hours.
- Heat the grill to medium high (425 degrees) and place the chicken on the grill. Also place lemon halves on the grill for 5 min.
- Cook for 10-15 minutes and flip to other side. Cook another 10-15 minutes or until the internal temp reaches at least 152 degrees. Remove from heat and tent for 5 minutes. Garnish with chopped cilantro and lemon halves before serving.
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