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Roast Masala Lemon Date Chicken

I made this chicken dish yesterday and turned out very yummy so I thought I’d share the recipe to you all. As usual, when I’m going to bake bone-in chicken, I prefer to steam them first for about 15 minutes to make sure the inside will be at least half cooked before baking it in the oven. Besides it cut down the baking time, plus the meat will stay moist.

Ingredients:
About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins removed
Juice from a whole lemon
1/4 cup coconut milk
2 tsp roast masala seasoning

(or you can make it your own: chili, garlic, ginger, cloves, black pepper, coriander & vinegar)

3 shallots
3 soaked pitted medjool dates
1 tsp anatto powder
1/2 tsp (or more if you like spicy) chili powder

Directions:
1. Puree shallots & soaked dates in your food processor (I used my Magic Bullet) and mix in with the rest of the ingredients

2. Place the meat in a gallon size zip lock bag, coat evenly with the marinate. Let it sit for about 2 hour or overnight for best taste.

3. Steam the meat for about 15 minutes (If you use boneless meat, you can skip this part and head on to the next one). If you want to skip steaming, make sure to put longer time when baking in the oven.

4. Broil the meat in 400°F for about 20 minutes (turn over once halfway through). If you didn’t steam the meat, bake it for 350°F then change the setting to broil. Time depends on the size of the meat that you use.

Remove from heat and enjoy with your favorite veggie dish.

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2 Comments

Posted by on June 8, 2011 in food, recipe

 

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Citrus and Spice Chicken


A couple days ago, I was experimenting with different spice mixtures to jazz up my marinate for the whole chicken that I had in the fridge. Pairing them with citrus juices resulting this yummy baked chicken. As usual, when I’m going to bake bone-in chicken, I prefer to steam them first for about 15 minutes to make sure the inside will be at least half cooked before baking it in the oven. Besides it cut down the baking time, plus the meat will stay moist.

Ingredients:
About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins & visible fat removed
2 lemons (zest & juice)
Fresh squeezed orange juice (1 orange)
1 tsp cumin powder
1 tsp whole cloves
1 garlic bulb
2-3 shallots
1″ ginger knob
1 tsp turmeric powder
1 tsp paprika
1 tsp salt
1 tsp coriander powder

Directions:
1. Mash the garlic, shallots, ginger and whole cloves with mortar pestle or your mini food processor (I used my Magic Bullet)
2. Mix the puree garlic/shallot/cloves mixture with the lemon juice, orange juice, lemon zest, and the rest of the spices and salt

3. Place the meat in a gallon size zip lock bag, coat evenly with the marinate. Let it sit for about 2 hour or overnight for best taste.

3. Line up your steamer with a piece of paper towel and steam the meat for about 15 minutes (If you use boneless meat, you can skip this part and head on to the next one). If you want to skip steaming, make sure to bake it longer.

4. Broil the meat in 400°F for about 20 minutes. If you didn’t steam the meat, bake it for 350°F then change the setting to broil. Time depends on the size of the meat that you use.

Remove from heat and enjoy with your favorite veggie dish.

I’d suggest to cut down the broiling time if you don’t want the chicken meat become too dry. I particularly enjoyed it since it tasted like chicken jerky 😀

 
7 Comments

Posted by on June 1, 2011 in food, recipe

 

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Cheater’s Shish Kabob Chicken


I’ve never had the actual Shish Kabob before but that didn’t stop me to try this seasonings when I saw it at my local supermarket. It was super simple and yummy. I didn’t have a grill and I was too lazy to fire up my oven to bake it (it takes longer and I was too starving to wait another 30 minutes) so I opted pan frying this (or should I say pan grilled?)

Cheater’s Shish Kabob Chicken
Ingredients:
2 lbs boneless skinless chicken breasts (or any protein of your choice) – slice lengthwise to speed up the cooking time
1 oz of Shish Kabob seasonings (granulated onions, salt, garlic, sumac, citric acid, black pepper, saffron)

Directions:
1. Place the meat in a gallon size zip lock bag and coat evenly with the shish kabob marinate. Let it sit for about 1-2 hour at least.

2. Heat the skillet in medium heat with 1 Tbsp coconut oil. Pan fry the chicken until cooked

3. Squeeze some lemon on top, then enjoy with any veggie dish of your choice!

 
4 Comments

Posted by on May 22, 2011 in food, recipe

 

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Easy Tandoori Chicken

When I’m going to bake bone-in chicken, I prefer to steam them first for about 15 minutes to make sure the inside will be at least half cooked before baking it in the oven. Besides it cut down the baking time, plus the meat will stay moist. This tandoori recipe is no exception and it turned out yummy!

Ingredients:
About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins removed
Juice from a whole lemon
1/3 cup yogurt (I used coconut milk)
Salt and pepper
2 tsp garlic powder
1 Tbsp tandoori seasonings

Directions:
1. Mix all the marinate

2. Place the meat in a gallon size zip lock bag, coat evenly with the marinate. Let it sit for about 2 hour or overnight for best taste.

3. Steam the meat for about 15 minutes (If you use boneless meat, you can skip this part and head on to the next one). If you want to skip steaming, make sure to put longer time when baking in the oven.

4. Broil the meat in 400°F for about 20 minutes. If you didn’t steam the meat, bake it for 350°F then change the setting to broil. Time depends on the size of the meat that you use.

Remove from heat and enjoy with your favorite veggie dish. I ate mine with a side of Baked Cabbage.

I submitted this recipe to Primal Cave#3

 
6 Comments

Posted by on May 22, 2011 in food, recipe

 

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Bacon Topped Meatloaf

I’ve never made a meatloaf before but after I saw Nom Nom Paleo Super Porktastic Bacon-Topped Spinach and Mushroom Meatloaf recipe, I finally decided to give it a try. Since I didn’t have most of the ingredients, I ended up subbing majority of them and in the end created my own bacon topped meatloaf version. 🙂

Bacon Topped Meatloaf (adapted from Nom Nom Paleo)
Ingredients:
About 1.3lb grass fed ground beef
2 green onion stalks
3-4 garlic cloves
1 shallot
1/2 cup chopped onions
1 cup of Mushroom Gravy
2 eggs
1/2 cup coconut flour
1/4 cup coconut cream
1 cup of chopped cabbage
Salt and pepper to taste

Directions:
1. Mince the garlic, onions and shallot (I used my newly purchased Magic Bullet) – well mine turned into a puree instead.

2. Puree the chopped green onions with the coconut cream

No coconut cream? You can use coconut milk or hack your own (like me :D)
Refrigerate coconut milk for overnight.
Scoop out the top layer (careful, don’t scoop the liquid part)
Whip it using your hand mixer with whisk attachment
Voila!

3. Mix all the ingredients to the ground beef. Season accordingly.

4. I cooked a small patty on the pan to determine the taste.

5. Fill the meat mixture into a nonstick 9”x 5” loaf pan

6. Line the bacon strips on top of it. (I used Trader Joe’s brand Uncured Apple Smoked Bacon)

7. Bake for 1 hour in 350°F

8. Set to broil for another 5-7 minutes to crisp up the bacon strips

9. Remove from the oven. Drain off the excess liquid – careful don’t let the meatloaf slide out from the pan or your entire effort will be wasted!

10. Let it cool a bit before transferring it to a plate.

This meatloaf tastes even better when eaten together with Trader Joe’s Hot Chipotle Salsa sauce!

It’s Paleo friendly as well.
Ingredients:
Diced tomatoes, tomato puree (water, tomato paste), cider vinegar, onions, chipotle chili peppers, distilled vinegar, garlic, cilantro, red peppers.


It might not look as pretty and neat as Nom Nom Paleo’s, but tastes amazing! My version was a bit crumbly probably due to the Mushroom Gravy Sauce. Well at least I figured out how to finish off the last batch without wasting it 😀

Feel free to sub the ground beef with any protein of your choice! As usual, enjoy!

 
5 Comments

Posted by on April 29, 2011 in recipe

 

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Primal Chinese BBQ Pork (Char Siew)

I’ve been wanting to make my own Chinese BBQ Pork (Primal way) so for sure I can’t depend on store bought sauce as they usually contain loads of sugar, corn syrup, msg, wheat and all other junks.

After researching various different recipes online, I finally came up with my own version and I had to say, this turned out pretty good!

Primal Chinese BBQ Pork (Char Siew)
5-6 garlic cloves
2 star anise
1 Tbsp five spice powder
1-5 Tbsp raw honey
1 tsp white pepper
1 tsp cinnamon powder
1 tsp salt
1 tsp paprika powder
1/4 cup tamari soy sauce (wheat free)
3 lbs pork butt

Directions:
1. Peel and mash the garlic using mortal/pestle or your favorite blender. Mix all the seasonings together.

2. Place the pork butt in a gallon size zip lock bag, and rub the marinate evenly. Pierce the meat with fork so it will absorb more of the marinate. Marinate for at least 1 hour or overnight for the best taste.

3. Pierce the rotisserie skewer into the pork butt. Tied the loose ends so the meat won’t flying around while rotating in the oven.
(Note: You can also use BBQ Grill. I don’t have one 🙂 )

4. Place the skewered pork butt in the oven. Bake in 325°F for 1 1/2 hour.

5. Remove the pork butt from the oven after it cooled down. Remove the skewer and cut off the strings.

6. Slice.

Enjoy! Not overly sweet, just perfect and it still has that distinct taste of Chinese BBQ Pork, minus the junk ingredients.

 
19 Comments

Posted by on April 24, 2011 in food, recipe

 

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Mushroom Gravy Beef Roast

I was inspired by Nom Nom Paleo Easy Paleo Herb Gravy recipe and finally decided to give it a try with the newly bought grass fed beef rump roast I got couple days ago. All this time, I only bought grass fed ground beef and from what I heard, grass fed beef is pretty tricky to cook. When you overcook it, it’ll taste rubbery and I’m not a fan of eating medium rare meat either. So this was quite a challenge for me.

Beef Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo)
Ingredients:
About 2lbs grass fed beef rump roast
2 big onions
1 bulb of garlic
1 shallot
18 oz button mushrooms
2 Tbsp grassfed butter (I used Kerrygold Salted Butter)
1 tsp caraway seeds
1-2 tsp celery salt
Salt and pepper to taste

Directions:
1. Cook the beef rump roast in pressure cooker for about 20-25 minutes (or boil them for about 1 hour or until tender). There you got yourself a big bowl of beef broth 🙂 Set the beef roast meat aside and refrigerate the broth for future use (skim off the fat after it cooled down)

2. Chop the garlic, onions, mushrooms and shallots

3. Melt the butter (or your choice of high heat cooking oil) – saute the onions and the mushrooms in medium high.

Note: DO NOT add any water. It’s very tempting, but trust me, the mushrooms will yield LOTS of liquid. If you add any water, your sauce will be very watery. Just keep stirring to avoid the mushrooms and the onions from getting burned.

After a while, the mushrooms will release lots of water!

4. Reduce the heat to medium low and let it simmer for about 10-15 minutes. Add all the seasonings to taste.

5. Turn off the heat and let it cool down. Then blend using your food processor/blender. Yea it might not look that pretty, but taste UH-MAZING!

Slice the beef roast, topped with the mushroom gravy and bon apetit!

 
4 Comments

Posted by on April 17, 2011 in recipe

 

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