Tag Archives: paleo potluck ideas

Murgh Makhani (Butter Chicken)

2 Apr

murgh makhani paleo indian recipeThis is one of the first recipes I made when I started eating paleo. As soon as the spices hit the coconut milk, a beautiful fragrance hit me, and I began to lick the sides of the pot like a fool, and that is when I realized–I can TOTALLY do this paleo thing.

My kids inhale this and it is one of my husband’s all time favorites. It is also so quick to whip up that it is my go-to meal to bring a friend/family in need. This is another fabulous freezer meal.**

This is another Sarah Fragoso dish, which is why I haven’t posted it…because it is not mine.  But I have had a few people ask me for this recipe, so I am going to go ahead and post it.   Hers is entitled Better Butter Chicken, and it is also called Murgh Makhani if you see it by that name.  Whenever I am serving it to people who (think they) don’t like Indian food, I just call it “tomato cream chicken” and they love it.

2 1/2 lbs boneless chicken thighs (or breasts if you prefer)
1 red onion diced
3 tbsp coconut oil
6 oz can tomato paste
½ can coconut milk
½ tbsp crushed garlic
½ tsp cardamom powder
½ tsp coriander powder
1 tsp fenugreek powder (sometimes this is called “Methi powder”)
1 tsp chili powder
 tsp sea salt
4 tbsp ghee (or butter)
lemon wedge and chopped fresh cilantro for garnish–(my addition :))

1.  Cut the chicken thighs into bite size pieces and set aside.

2.  In a large skillet or soup pot, heat the coconut oil over medium heat and add the diced onion and saute until translucent. Turn your heat down to low and add the crushed garlic, cardamom, coriander, fenugreek, salt, and chili powder.  Stir well to make a paste.

3.  Add the tomato paste and stir, this mixture will be very thick. Turn your heat back up to medium and add the coconut milk. Use a whisk to blend the tomato paste spice mixture and coconut milk together into a thick sauce.

4.  Bring the sauce to a simmer (1-2 bubbles per second) and add the chicken. Return the sauce and chicken back up to a simmer, cover and cook for approximately 15 minutes or until the chicken is done all the way through – make sure you stir often during the cooking process.

5.  After the chicken is cooked through, remove from heat, add the ghee and mix into the sauce until melted.

Serve the chicken over steamed red chard or any green of your choice. I usually take a bag of fresh spinach and stir it in, it wilts, and I have a one-pot dish. I don’t know if that is an authentic way of serving, but it is yummy!! I have also poured this over toasted ground cauliflower in lieu of rice, which is completely divine.

**If you are preparing this as a freezer meal, prepare this he same way, but only simmer until the chicken is partially cooked through. Take off the heat, let it cool, and store it in an air-tight container in the freezer up to 4 months. When ready to eat: thaw, pour into a pot and bring it back up to a simmer until the chicken is cooked and tender.

Enjoy!

Leigh

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this little one, and all the rest of my kiddos, LOVE this recipe. 🙂

“Kofte Kebab” Lamb Meatballs

18 Mar

Do you like Middle Eastern food? We do. We love it so much that we have actually traveled to the remotest side streets in Manhattan trying to find the best gyro, shawarma, and kebabs. Well, we don’t have a reliably wonderful Greek/Middle Eastern place nearby, so I have had to resign myself to figuring it out on my own!

These hit the spot–they are super easy to whip up.  They have so much flavor you won’t even think about any flavorless flatbread.

These are great as a meal, but also to keep in the fridge for snacking, lunch boxes, and as a salad topper. These also make a fantastic appetizer or for any pot-luck.


 

2 lbs ground lamb (or any ground meat on-hand)
1/2 c finely diced red onion
1/4 c finely chopped fresh mint leaves (1 tbsp dry spearmint)
1/4 c finely chopped fresh parsley (1 tbsp dry)
2 eggs
1.5 to 2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tablespoon cumin
1 tablespoon dried oregano

Preheat oven to 375 degrees. Prepare a baking sheet with non-stick foil. Combine all ingredients in a large mixing bowl. Roll into golf-ball sized meatballs and place on sheet evenly. Bake 20 to 25 minutes or until set and no longer pink in the middle. You can place them under the broiler for the last 2-3 minutes to give them a golden brown finish.  These would be amazing on the grill, you might have to form them somewhat oblong…or just skewer a bunch of them.

Makes about 20 meatballs.

 


Serve with a Greek salad, and my favorite yogurt dipping sauce (below) or just simply a lemon-twist.

1/2 cup plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin

Enjoy!!
Leigh

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how I wish I could get a more appetizing picture of these delicacies, I am just not a photographer…if anyone makes these perhaps you can snap a prettier picture??

Kale and Brussels Sprouts Salad

20 Nov

photo by Wendy Gade

I can’t believe I have not blogged this recipe yet.  It’s kind of been our neighborhood’s signature salad for about 6 months, and everyone has noshed on it ravenously.  I would like to name it the “Stony Lonesome”  to namesake our neighborhood…or the “Detox and Reset.”  But the first name doesn’t make sense to anyone else, and the other doesn’t sound appetizing, so I will keep it simple.

Fresh and crisp, it actually feels cleansing to eat!  Don’t be afraid of the raw ingredients; give it a chance, you will be surprised!!  I ate this salad or some version of it almost every lunch this summer and fall.  It is remarkably tasty, in spite of its utter roughage.

The recipe was discovered by my sweet friend Amanda, and it came from here.

Salad Dressing

1 shallot, peeled and chopped
1 bunch curly parsley, stems removed
1/4 cup fresh lemon juice
1 tablespoon sea salt
1 3/4 cup olive oil
pepper

In bowl or food processor, combine shallot, parsley, lemon, juice and salt. With motor running, add olive oil slowly.  Add pepper to taste.

Salad Ingredients:
 
2 bunches Tuscan kale, center stem discarded, julienned
1 pound brussels sprouts trimmed and thinly sliced
1/2 cup coarsely chopped almonds or walnuts
1 cup grated parmesan or asiago (optional)
1 cup salad dressing (see recipe above)
thinly sliced red bell pepper
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Preheat oven to 350 degrees.  Lightly toast the almonds or walnuts until golden brown.  Set aside and cool.  In a large mixing bowl, combine kale, brussels sprouts, nuts, and parmesan.  Slowly toss with dressing a little at a time until you have the desired amount.  Top with red bell pepper.
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Enjoy!
Leigh
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photography by Wendy Gade

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