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Monday, November 9, 2009

Satay Chicken Skewers with Peanut Sauce

1/4 Cup fresh ginger, shredded
1/4 Cup shallots
4 garlic cloves
1 serrano chili pepper,
sliced, stem removed
1/3 Cup olive oil

12 boneless, skinless chicken thighs
cut into strips
1/2 tsp kosher salt
1/4 tsp cayenne pepper

1.25 Cups coconut milk
1/2 Cup natural peanut butter
2 TB lime juice
1 TB fish sauce
1/4 tsp fresh ground black pepper

In a food processor (or old school with a mortar and pestle) blend together the ginger, shallots, garlic, and chili pepper, adding the oil slowly to create a paste. Set aside half the paste in a saucepan. Put the other half in a big plastic bag with the chicken strips, salt, and cayenne pepper. Seal it tight, mush it around to coat thoroughly, then refrigerate for 1 hour.

Heat the saucepan with the other half of the paste to med-high on the stove. Cook for 3-4 mins, stirring often. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy consistency (2-3 mins).

Thread the chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins). Serve with the warm sauce.

Friday, November 6, 2009

Cilantro Pesto Chicken Strips

2 lbs boneless, skinless chicken breast

3 TB walnuts
2 garlic cloves
1.5 Cup fresh cilantro leaves
1/2 Cup Fresh parsley
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/4 extra virgin olive oil

1 lime, cut into wedges

Pulse the walnuts and garlic cloves together in the food processor. Add the cilantro, parsley, salt, and pepper and process until finely chopped. You'll probably need to scrape down the sides periodically.

Slice the chicken breasts into strip and dredge thoroughly in the marinade. This might be easiest in a big plastic bag. Leave it in the bag or a sealed container in the fridge for 2 hours.

Thread the chicken onto skewers and grill over direct high heat. You'll need to turn them once and they'll be done in about 6-8 mins. Serve warm with the lime wedges.

Tuesday, November 3, 2009

New Cookbooks!

I'm always on the lookout for recipe inspirations anywhere I can find them and I love collecting cookbooks. Here are two recent additions to my collection.

Grain-free Gourmet


Everyday Grain-free Gourmet

These books are designed for people with food allergies and intolerances. They are meant to accompany something called the Specific Carbohydrate Diet, which I've never heard of and I know nothing about. All the recipes are gluten free and low in refined sugar and lactose though. There's no grains (duh... that's right in the title!) of any kind. But the recipes are still heavy on dairy products like butter, cheese, cottage cheese curds, and yogurt so they aren't strict paleo. There are a lot of yummy inspirations with almost all the recipes using almond flour to replace wheat flour. I've got several tagged already to experiment with in the Cavegirl test kitchen.

Just thought I'd share where I'm currently stealing ideas from...

Monday, November 2, 2009

Laura's Spaghetti (Squash) and Meat Sauce

Thanks again to Laura and her culinary inspirations. Looks delicious!

1lb ground beef
1 large spaghetti squash
1 yellow onion
3 cups chopped spinach
2 TB olive oil
1 jar of organic pasta sauce
3 large cloves of garlic
2 tsp pepper

Scrub the squash well. Though you'll only be eating the flesh, you don't want any grime making its way into your dish. Preheat the oven to 375 degrees. Split the squash and remove the seeds and 'guts' with a spoon. Place it in a baking dish and leave it in the oven for about 30-35 minutes. Check for tenderness.

While the squash is cooking, start frying up the ground beef on the stove top in a large skillet or frying pan. Cook until all pink is gone and then add onions, garlic, olive oil, and pepper. Continue cooking for about 10 minutes. Then add spinach and cook for another 5 minutes or so. Add pasta sauce and continue cooking for another 10 minutes or so. The longer it cooks, the better it will taste.

When the squash is done baking remove from the oven and scrape the flesh of the squash with a fork; you should get orange spaghetti-like strands. Then scrape strands with a spoon into a bowl. Serve the meat sauce over spaghetti squash and enjoy!

Simply Natural Organic Pasta Sauces are available at most grocery stores and in pack of 3 at Costco (you know I love my bulk bargains at Costco!). With ingredients like this, why would you make your own?? :-)
Ingredients: Organic Tomato Puree, Organic Tomatoes, Organic Basil, Salt, Organic Soybean Oil, Organic Chopped Onions, Organic Garlic Powder, Organic Oregano and organic Chopped Garlic