I can’t seem to get enough one-dish meals. In fact, I’ve been making my slow cooker curried chicken stew on repeat (which can easily be made on the stovetop too) and while I’m still not sick of it, I wanted to mix up the flavors a bit.
With an initial idea and some flavor research, this recipe came together even better than I imagined. It has a lighter, spring flair to it and is abundant in flavor. The coconut milk makes it creamy, as does the starch from the sweet potato, after it cooks down. It’s wonderfully savory and satisfying, and loaded with vegetables and shredded chicken. I admit that from an appearance standpoint, it strongly resembles my slow cooker curried chicken stew, but I assure you, it’s quite different. I also opted to make this one on the stovetop too, but it could be made in the slow cooker, if desired. Anyway, I’m gearing up to make this recipe again soon and can’t wait!
Cheers and enjoy!
1 Tbsp grass-fed ghee or coconut oil
1 yellow onion, chopped
1 fennel bulb, chopped (save fronds for garnish, if desired)
1-inch piece ginger, peeled and finely chopped
4 cloves garlic, minced
13.5 oz can full-fat coconut milk (I like this brand)
1.5 cups chicken bone broth, plus extra if needed or desired
1 small-medium sweet potato, peeled and chopped (I used a white sweet potato)
14 oz bag cauliflower rice
1 bunch curly green kale, stemmed and chopped
Melt ghee or coconut oil in a large pot over medium heat. Add the onion and fennel, and sauté a couple minutes. Then, add the garlic and ginger, and sauté for 1-2 minutes more.
Next, add the coconut milk, lemon juice, broth and sea salt. Stir well. Then, add the chicken breasts and bring to a simmer. Reduce heat to medium-low, cover (tilt lid, if needed), and continue to cook for 45-60 minutes.
After 45-60 minutes, break up the chicken a bit with a wooden spoon or spatula. Then, add the beets, carrots, and sweet potato. Cover again and cook over medium-low heat for 15-20 minutes.
Break up the chicken a bit more, if needed (it’ll start to break up on its own too). Then, add the cauliflower rice and kale. Stir well and add a bit more broth, if needed or desired. Cover and cook for another 3-5 minutes. Taste and adjust flavor as desired.
I’m back from NYC as of last Friday night and apparently, brought the warm weather back with me. I was gone for 10 days and the whole time I was away, the weather was cold, rainy, and crummy here in Portland. It was the exact opposite in NYC, so thankfully, I missed out! Now, our nice summer weather has returned, so more salads are called upon.
This salad makes for an awesome summertime dinner. I like making it ahead of time, so we can eat it cold after it’s chilled in the fridge, but it can be eaten warm as well. It is so delicious and the simple lemon tahini dressing is perfect. I think I could eat this salad, or a variation of it, everyday!
Meanwhile, you can catch me making this recipe next Wednesday, June 28 onKATU Afternoon Live. I’ll be sure to share the replay link once it’s available.
Cheers and enjoy!
4 cups golden beets, diced into 1/2″ pieces
2 cups asparagus, cut into 1″ pieces
1 Tbsp coconut or avocado oil
Sea salt and black pepper, to taste
1 lb ground chicken
5 oz clamshell baby kale
4 green onions, chopped
1 cup fresh Italian parsley, chopped
1/4 cup tahini
3 Tbsp filtered water
1 large garlic clove, minced
1 large lemon, juiced
Preheat oven to 375 degrees F. Place beets and asparagus on a large baking sheet, and drizzle with coconut or avocado oil. Season to taste with sea salt and black pepper. Roast in oven for 30-40 minutes, stirring halfway through. Once done, set aside.
*Heat a large pan over medium heat. Add the ground chicken and season with sea salt and black pepper, to taste. Continue to cook chicken, but don’t break up the chunks of meat as you normally would. Cook until chicken is browned and no longer pink, about 6-7 minutes, but do not overcook. *Note, if your ground chicken is really lean, you may need to add a little oil to the pan. Set aside once done.
Meanwhile, in a small mixing bowl, whisk together the tahini, lemon juice, water, and garlic. Add sea salt and black pepper, to taste. Set aside.
Next, add the cooked ground chicken to the food processor bowl with the pan drippings. Pulse about 4-5 times until chicken forms smaller crumbles and resembles grains. Be careful not to over-process.
Pour the chicken into a large mixing bowl. Add the parsley, roasted vegetables, green onions, and baby kale (you may have to work the baby kale in bit-by-bit). Pour dressing over top and stir well. Continue to add the baby kale (if you didn’t add it all at once), until it’s all worked in. Taste, and add more sea salt and/or black pepper, if desired.
Serve right away or let chill in the fridge and serve cold.
The weather has definitely transitioned to fall here in Portland and this has made me really excited about Autumn’s bounty. The squashes, apples and pumpkin everything, along with pretty colors, dancing leaves and smell of warm spices. I definitely love summer, but fall is so magical and cozy. Not only that, but it gets us into the holiday season, which I absolutely adore.
With that said, I tossed together this fall-inspired saute the other day. It’s sweet and smoky with warm cinnamon spice. It makes for a delicious side dish, and I think it would pair especially well with chicken or turkey. Hope you enjoy it!
5 strips good quality peppered pork bacon, chopped
1 medium beet, chopped into cubes
1 large apple, chopped (I used braeburn)
2 dried Turkish figs, chopped
1/4 large green cabbage, chopped
1/4 cup bone broth
1 tsp apple cider vinegar
Himalayan sea salt to taste
1/2 tsp cinnamon
Heat large skillet over medium heat. Add the chopped bacon and stir. Continue to cook for a few minutes, until bacon starts to sizzle and crisp up.
Next, add the chopped beet and stir. Continue to cook for about five minutes over medium-low heat. Then, add the apple, dried figs, bone broth, vinegar, sea salt and cinnamon. Stir well and cook another two to three minutes.
Add the chopped cabbage and stir. Season to taste with more sea salt, if desired.
Once the cabbage has wilted down a bit and the beets are tender, remove from heat and serve.
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I’m not a big Valentine’s person and don’t care much about the pseudo holiday, but I still always end up doing a little something for Jesse. I think it’s because I was raised celebrating Valentine’s Day, both in school and at home, and a part of me still enjoys doing something cheesy or cute. What can I say? I don’t go all out though and always keep it low key. We usually have dinner at home with a special dessert, and I like to surprise Jesse with a few special dark chocolates from a local chocolatier. Jesse sometimes buys me flowers, but not always. He says he always wants to, but our Siamese cat, Mila, loves to eat them. And then get sick. We end up having to hide the flowers in the laundry closet when we’re not home because of her. We have a very small place too and aren’t able to make any part of our home off limits, except for closets. We can’t even have plants in our house, besides bamboo, because she’ll go to town on it.
This recipe was inspired by Elana’s Pantry Purple Velvet Torte. It was my first time making a dessert with beets, and I will say, it worked out very well. There’s still a little bit of beet flavor, but the honey tones it down and the cocoa makes for a nice complement. Additionally, these are incredibly moist. That would actually be how I’d describe the brownies if I could only pick one word. Maybe red (or reddish) too, if I could pick two words.
Place beets inside a steamer basket in a pot, and cook for 15-20 minutes or until fork tender.
Once done, add the beets to a high-speed blender with the vanilla and honey. Blend a couple minutes, or until smooth and well combined.
Add the cinnamon, cayenne, sea salt, cocoa powder and homemade chocolate chips. Blend on high for a minute or so. Then, add the melted butter and blend again.
If the beet mixture is still warm, which it most likely will be, temper the beaten eggs by mixing a little of the beet mixture into the eggs. Once mixed, pour the eggs into the blender. This will ensure you don’t end up with scrambled eggs in your brownies! Blend for another minute, or until mixed through.
Grease an 8×8 pan and pour batter evenly into pan. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the middle comes out clean (it’ll still be beet red though!). Let cool for at least 25 minutes before cutting, as it takes some time for the brownies to set up. If you cut into them too early, they will fall apart.
Once cool, cut into squares or use cookie cutters to make shapes. I made heart shapes for Valentine’s Day.