Butter Chicken

I have to be honest…until a few weeks ago I really thought I didn’t like Indian food. Every time someone would suggest an Indian restaurant or an Indian dish, I would be like “oh no, I don’t do Indian!”.  Truth is, I’ve only eaten Indian food cooked by one former friend and she probably wasn’t  a good cook in retrospect lol. I am in love with butter chicken! There! I said it! 🙂

I follow many gluten free bloggers and when Ditch the Wheat posted her Butter Chicken recipe, I was on it!  You can find her dairy free recipe here: Ditch the Wheat/Dairy-free Butter Chicken

I really like using coconut milk. Anytime I can, I will.  So while my variation incorporates this, I do not personally need to shy away from dairy. Also, I make a bigger portion of this dish below, but you can easily cut the recipe in half for less.

Here is my variation which by far is not a traditional butter chicken, which incorporates spices like fenugreek and garam masala, that I do not have access to right now.

Ingredients

  • 2.5 lbs boneless/skinless chicken breasts cut up into 1-inch cubes
  • 1/3 cup of butter
  • 1 15oz can of full fat coconut milk
  • 1.5 tsp of the following spices:
    Paprika
    Chili powder
    Ground turmeric
    Ground ginger
    Ground coriander
    Cumin
  • 1 tsp of the following spices:
    Onion powder
    Garlic powder
    Cayenne pepper
  • 1/4 tsp  of the following spices:
    Nutmeg
    Cinnamon
  • Salt to taste

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I start with the spice amounts listed above but will add more cayenne pepper, or more cinnamon, etc. as I taste the dish along the way.  Feel free to do the same…this dish is extremely forgiving!

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Start by adding the butter to your pan or dutch oven. I like to use my dutch oven for much of my cooking because it is sturdy and distributes the heat well.  Once the butter starts melting add all your spices at once. It will make a gravy as pictured here:

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Add your chicken and mix it all up, it will look like this picture here…cook on medium low heat until chicken is cooked through, about 20-25 minutes.

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Then add all of the coconut milk, it will lighten the dish up substantially. At this point I taste the sauce and add spices accordingly. You may find that you want to add salt at this point too.

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Raise the heat to medium and cook until the sauce reduces and thickens, about another 20 min or so.  It will look like this:

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Serve over rice 🙂

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Xo,

TJ

Review – The Privateer Coal Fire Pizza

My lovely friend, and hairdresser extraordinaire, Amberlee, find her here:Hair by Amberlee, well she told us about this awesome pizza joint in Oceanside. We finally went!

They offer gluten free dough for any of their pizza concoctions. While they prepare the GF pizza on a different surface than the regular dough, there’s no caution taken in sanitizing their hands before touching your pizza, or having it baked on a separate surface; the coal fire oven is one big daddy that’s used for all. So cross contamination is a big possibility for Celiac’s. Honestly, I was super worried that they would serve me the wrong pizza!

We went on a Friday night and it was pretty busy. Perhaps going on a less busy night you would be able to have the dialogue with the chefs that you need to, like wash your hands please before touching my GF dough.

We started with the spicy roasted cauliflower…YUM! Then we tried the margherita pizza, very YUM! THEN I had to be a pig ass and try the Brixton (tomato, pepperoni, parmesan reggiano, ricotta) whoa!!

So overall I really liked the food here 🙂

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Spicy roasted cauliflower

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Brixton pizza

Xo,
TJ

OMFG – Met “Civilized Caveman Cooking Creations”, George Bryant

So I cyber stalk some foodie bloggers, don’t act like you don’t too! That’s what their blogs are there for anyway lol I have followed  Civilized Caveman Cooking for a few months now. So when George posted on Facebook that he was going to host a cooking demo in Temecula at Williams Sonoma, I was on that shit right away!

George made his amazing Paleo Banana Bread! I got to help because, well, you know, I’m not shy in the least lol so when asked for volunteers, I may be short but my hand is raised the highest 🙂 He made several variations to this base recipe. We sampled chocolate blueberry (my favorite of the night), pumpkin pecan (really tastes like pumpkin pie), and he also made a chocolate marble mix.

This dude is so down-to-earth and incredibly warm-hearted that it really felt like you were cooking with him in his kitchen.  George shared some very personal things about his journey to Paleo; one in particular which resonated tremendously with me (there will be a future post about this!).  He shared a wealth of information on local, organic, non-GMO farms. We are super excited to take a tour of Cooks Pig Ranch on June 29th, all because of his info share. Mike and Krys’ story is so incredible; from what I understand she has kept the business growing and thriving while he was deployed! We also learned of Primal Pastures, a local source for pasture raised, free range, organic chickens. In the midst of our demo were several local business owners, like the owner of a macadamia nut farm in Fallbrook! Darn, I didn’t catch the name of the business (bad blogger, I know!) but I will find out about this gem and update this post.

Another thing George shared with us is his effort to make a difference, and help save the life of Mike O’Brien. Mike is a 29 year young man who was born with a congenital heart defect and is in need of a heart transplant.  George doesn’t know Mike from Adam, but HIS huge heart has lead to this amazing initiative to help Mike live, and help him fund his journey to obtaining his new heart, and sustaining it. George told us something like Mike can’t even get on the donor list until he can prove that he can afford all the meds, and care, he will need AFTER the transplant. I am fucking floored by this! I mean, we give kidney’s and all sorts of shit to elderly people who have ravaged their bodies from ailments like diabetes, etc., and what’s the prognosis there? Another 5-10 years for them? Are you kidding me??? This is a YOUNG man!!! You can read all about George’s efforts in his blog here, Do you have a Paleo heart?, and learn about Mike’s story here, Man Survives Childhood Heart Defect, Seeks Transplant. If you can find it in your heart to make lunch this week, instead of buying it, or cut some other cost to help Mike, I urge you to donate anything you can! But please, at least share these links somewhere, Pinterest/Twitter/Facebook, ANYWHERE! There is strength in numbers! And you’re probably bullshitting on line anyway…do something that can make a difference!

Here is the Civilized Caveman – Facebook page.

Here are my pics from the night

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My friend Nancy (who is a great source of support) and I with George 🙂

Xo,

TJ

“The 30 Day Guide to Paleo Cooking”, Bill Staley & Hayley Mason

Sadly, this is not an OMFG – Blogger Stalking post lol. BUT I did win a contest by knowing probably way too much about Bill & Hayley, which garnered me a lovely preview of their new book “The 30 Day Guide to Paleo Cooking”. You can find their super awesome site, where you will find their blog and tons of recipes, here: The Food Lovers’ Kitchen – Primal Palate. Here is their Facebook page:  The Food Lovers’ Primal Palate – Facebook page!

My wife tells me that when I get my mind wrapped around something, it’s full steam ahead. And that yes, I am a bit of a stalker…sooooo, yea! I peruse Paleo blogs and absorb a shit load pretty consistently.

Bill & Hayley were my first foodie blog introduction into Paleo. I fell in love with their first book Make it Paleo (click the titles to link to Amazon). Their second book, Gather, the Art of Paleo Entertaining, which just hit the shelves in April (I believe), is absolutely beautiful! I love having this book as a reference for entertaining!

This last book, which debuted on June 11th,  The 30 Day Guide to Paleo Cooking: Entire Month of Paleo Meals, is incredible. 75 new recipes and there is a picture for EVERY RECIPE! This is important people! All their books feature a picture of the dish, which I am sure is no easy fete. There is a ton of love poured into these pages! This book should be your let’s-get-started-on-this-paleo-shiznit reference guide. They pack a lot of education here, as well as easy meal planning suggestions, by week, with a tear-out shopping list for each week! Say what? Seriously stupid easy to follow. You cannot fail here!

I made a variation of their breakfast recipe for “Broccoli Casserole”. Instead of using white mushrooms as the recipe called for, I used left over mushroom Marsala from my own steak topping recipe. It already had thyme, garlic & butter in it. I also added tomatoes to the top of it.

Thank you so very much Bill & Hayley! You are a constant source of inspiration in this kitchen 🙂

Here are my pics:

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Before baking!

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Served up deliciousness!

Xo,

TJ

OMFG – Met “Gluten is my Bitch”, April Peveteaux

I joined a meet-up group for local gluten free and Celiac people in San Diego.  This was the first event I attended.  A book signing/reading with April Peveteaux! If you are gluten free and don’t know who April is, well…click here and consider yourself informed! April Peveteaux – Gluten is my Bitch!

April was just as cool, and ridiculously funny, as I imagined! She is dope y’all! Her book is super funny and real. It is called Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free; click the title to buy on Amazon.  It also contains some great recipes I hope to try very soon, “paleotized” for our new palettes where needed or where we can 🙂 GET THIS BOOK, YOU WILL LAUGH YOUR ASS OFF!

You can check out April’s post about the book signing/reading here: Gluten is my Bitch – Who has the best gluten free blog readers? I do!

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Yes! We are flippin’ gluten the bird!

Xo,

TJ

Roasted Cauliflower & Brown Butter Sage Pork

I am lovin’ me some cauliflower lately. It is really much more versatile than I have given it credit for.

This recipe came from a quick, last minute, internet search before I left work, trying to throw together an idea before I got home.

Here is the recipe source: Inside a British Mum’s Kitchen, Pork Chops in Brown Butter with Crispy Sage Leaves from the Garden

I used what I had…which was a pork loin that I cut into medallions. I roasted the cauliflower by placing a piece of aluminum foil on a baking sheet and brushing it with some duck fat. Cut up a whole head of cauliflower into bite sized pieces. Lay the cut side flat on the baking sheet. Sprinkle generously with some salt and pepper, then brush some more duck fat over the pieces. Bake on 400 for 20 minutes or so. I like mine really crispy, nearly burnt, so baking time is a personal preference here; just keep an eye on it.

I didn’t follow the British Mum’s recipe to a tee.  I omitted the fennel seeds and white wine.

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Before 🙂

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After 🙂

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Seasoned and ready to cook!

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Cooking in the deliciousness that is butter!

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All done!

Xo,

TJ

Vietnamese Vermicelli ala Rachael Ray

There aren’t too many pics in this post because I was not the chef. My lovely wife made this orgasmic meal for me because we’ve been craving Vietnamese food and well, can’t trust the broths/sauces/etc. at places I can’t ask questions.

Here is the recipe source: Rachael Ray Mag – Vietnamese Noodle Bowl with Glazed Pork

Of course, we use gluten free products in the ingredients and we don’t use vegetable oil.  Substitute as you see fit!

Here’s our dish:

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Xo,

TJ

Brazilian Cheese Bread Rolls/Muffins

I have a friend of a friend (don’t we all?) on Facebook who is also gluten free and turned me on to Brazilian cheese bread, aka Pao de Queijo.

WTF? Why haven’t I had this before???  It is ridiculous!

Here is the recipe I followed: Pao de Queijo – All Recipes

1/2 cup  butter, I used Kerry Gold brand – double yum!

1/3 cup water

1/3 cup milk or soy milk

1 teaspoon salt

2 cups tapioca flour

2 teaspoons minced garlic

2/3 cup freshly grated Parmesan cheese

Preheat oven to 375

Pour butter, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 15 minutes.

Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. This was tough lol it took some elbow power!

Drop rounded, 1/4 cup-sized balls of the mixture onto an un-greased baking sheet.

Bake for 15-20 minutes until golden brown.

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This was the first batch, stirred by hand. Like I said…ridiculous! So delicious! Tasted like a GF version of Red Lobster’s cheesy rolls!

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The second batch I left out the garlic, used the stand mixer to mix the ingredients, and baked them in muffin tins. Just like popovers! Very airy!

I am trying this dough as pizza crust next!

Xo,

TJ

Mushroom Marsala Steak Topping

Oh my yum…this recipe I’m about to share is simple and ridiculously delicious. It’s a mushroom, parsley, garlic, with marsala wine, explosion in your mouth lol We use it to top our steaks when we need a little something extra.

Here’s the recipe; remember that I don’t cook exact when making meals (baking is another thing all together, I am baking’s bitch lol) I tried to put measurements to what I throw together:

2 tablespoons of rendered duck fat

1 teaspoon of salt

1/2 teaspoon pepper

3 tablespoons of butter

4 cloves of fresh minced garlic

1 pound fresh mushrooms

3 tablespoons of chopped fresh parsley

2 teaspoons of dried thyme

1 cup of dry Marsala wine

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this is the duck fat I use 🙂

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Saute mushrooms in duck fat

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Add wine then spices and herbs

Add butter and cook down

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DELICIOUS over steak 🙂