Struggling with Lyme disease

A personal blog about nightshades, grains, dairy, Lyme Disease… oh my!
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Category Archives: Cooking > Recipes > Main Dish

RECIPE: Chicken with onions and rosemary with sweet potatoes

June15

Here’s a recipe that I stumbled across that actually turned out really good.  It’s from the PaleoPlan.com website.  I modified mine a tiny bit because I didn’t have any shallots:

Ingredients:

3 medium sweet potatoes (or more if you like)
salt and pepper to taste
4 Tbs coconut oil
4 boneless, skinless chicken breasts
4 shallots (I used 2 yellow onions instead since I couldn’t find any shallots at the store that night)
2 Tbs fresh rosemary

Instructions:

  1. Take a large pot and fill half full with cold water
  2. Peel your sweet potatoes and chop them into 2 inch pieces
  3. Immediately put the pieces into the cold water as you chop them because they will turn brown very fast after peeling
  4. Set on stove to bring to a boil
  5. Place the coconut oil in a pan and start it heating up to a medium high heat
  6. Start preparing the rosemary:  rinse it, pick the little rosemary leave off of the main stem, then chop finely.
  7. Cut the onions
  8. Season your chicken with salt and pepper
  9. The pan with the coconut oil should be hot now, so add the onions and rosemary and cook for a minute.
  10. Add the chicken to the pan.  (I try not to get onions beneath the chicken otherwise it gets stuck there and looks funny)
  11. Cook the chicken until it’s brown and cooked through (7 to 8 minutes per side)
  12. Once your sweet potato water is boiling, add a teaspoon of salt, reduce heat and simmer until tender – about 14 to 16 minutes.  (my sweet potatoes ended up being done sooner than my chicken, but that was okay)
  13. Reserve 1/4 cup of the sweet potato water and drain the rest of the water from the potatoes.  Return the potatoes to the pot and mash with that reserved water (my potatoes ended up not needing any of the extra water – if I had added it, they would have been soup.  So, I suggest mashing them first and see how thick they are before adding the water).
  14. And it’s done!  I serve the onions separate from the chicken, but that’s only because my significant other doesn’t like the squiggly cooked onions.  Doesn’t want to even have to poke them with his fork at all.

RECIPE: Chicken salad with grapes, apples and cranberries

March14

I found this recipe over at The Paleo Diet Lifestyle website ( http://paleodietlifestyle.com/chicken-salad/ ) and it was actually pretty good.  It looks kind of gross all mixed together, but was pretty tasty.  My daughter and my significant other wouldn’t even try it just because of the green mess it made.  hahahaha  It tastes better after it has chilled in the fridge a bit.  Oh, and the apples didn’t turn icky, either!

Here’s a summary below in case their site disappears, but there’s a great picture on their website so I highly recommend visiting it:

Ingredients:

1 lb chicken breast;
1/2 cup dried cranberries;
1 cup celery, chopped;
3/4 cup green grapes, halved;
1/2 cup walnuts, chopped;
1 avocado, peeled, pitted and diced;
1 apple, peeled cored and chopped;
1 cup Paleo mayonnaise;
1 tsp lemon juice;
Sea salt and freshly ground black pepper to taste;

Directions:

1. It’s completely up to you how you wish to prepare the chicken. Oftentimes, this salad is the best recipe to make with leftover cooked chicken, but you can also prepare the chicken from scratch and pan fry it, boil it or roast it. (I spread oil on the chicken, sprinkled salt pepper and garlic powder on them, then cooked them on the stove until done) Either way, once it is cooked, chop it finely, or even shred it if you prefer. (COOL COMPLETELY before mixing it in with the rest of the ingredients)

2. In a large bowl, combine the chicken, cranberries, celery, grapes, walnuts, avocado and apple. Give everything a good toss.

3. In a separate small bowl, combine the mayonnaise with the lemon juice. Season to taste with salt and pepper.

4. Pour the dressing into the large bowl with the chicken, fruits and vegetables and combine everything well so that all the ingredients are coated in the dressing. And there you have it, an easy yet extremely tasty chicken salad! Enjoy it right away or store it in the refrigerator. (I think it tastes best after cooling in the fridge a bit)

RECIPE: Fried Chicken with Garlic Powder (nightshade free and low salicylate)

February23

When I went to make fried chicken tonight, I realized I could no longer use any of the spices I usually used because they contain paprika or some other red pepper.  argh!  So, I tried this on a whim.  Turned out okay, but a little bland – I’ll have to look for another spice to add to it to give it more flavor:

Ingredients:
Bone-in chicken parts (whichever parts you like best)
Whole wheat flour
Garlic powder
Sea Salt
Butter (make sure it doesn’t have anything extra added to it like annato colors, etc.)  OR use safflower oil instead

Directions:
Preheat your oven to 425 degrees.
In an oven safe pan (or multiple pans depending on how much chicken you’re cooking) place 1/2 stick of butter in the pan and place it in the oven until the butter melts (make sure it doesn’t burn)
Take the pan out of the oven and set it on a heat resistant surface.
Pour some flour into a large bowl.
One by one, grab a chicken piece and rub it around in the flour so that it covers the chicken piece on both sides.
Sprinkle salt over the bottom, and the top, of the chicken piece.
Sprinkle garlic powder over the top of the chicken piece.
Place the chicken piece SKIN SIDE DOWN in the butter/oil in the pan.
Repeat for each piece.
When all of the chicken is in the pan, put the pan in the oven.
Cook for 30 minutes.
Turn over the chicken pieces.
Cook another 30 minutes or until done.  You’ll want to keep an eye on the chicken when it gets close to done time as the flour might burn a bit if cooked too long.

Enjoy!

RECIPE: Garlic Chicken with Almonds (nightshade free)

December22

Hmm… I seem to be in a rut where garlic is in almost all of the recipes I’ve posted so far.  I’ll need to come up with more variety.  This recipe is easy to increase or decrease.  You really can’t go wrong with the ingredients except for maybe using too much garlic if you’re not overly fond of it.

Ingredients:
Boneless Chicken Breasts (I use a standard pack of 3)
Oil
12 cloves of garlic, minced (use less if you don’t like a LOT of garlic – my significant other doesn’t like this much garlic)
Oregano
Basil
Thyme
30 almonds halved or slivered (I buy the raw already slivered almonds from the store, it’s a LOT easier that way because chopping almonds is a pain.  Oh, and I use a lot more almonds than this – as you can see in the picture.  Just use however many you would like.  Be careful of roasted almonds – check to see what they were roasted in)

Tools:
You’ll need a container to marinate the chicken in and something to cover it with.  I use a tupperware container, but you could easily use a large ziplock baggie or other container.

Directions:
Pour some oil into the container so that it covers the bottom.
Spread the garlic around in the bottom.
Place the chicken breasts in the container and rub them around until the garlic covers the top and bottom of the pieces.
Sprinkle some of each spice on the top of the chicken breasts.
Cover the container and marinate at least 15 minutes.
Cook the chicken breasts in a pan on the stove for 8 minutes.  Keep an eye on it so the garlic doesn’t burn.
Flip the chicken over and spread the almonds around the outside of the chicken breasts so that they mix with the garlic and spices.
Cook the chicken another 8 minutes or until cooked all the way through.
Serve immediately – be sure to scoop the almonds over the chicken on the plate.

RECIPE: Chicken in Broth over Rice (nightshade free)

December18

Unfortunately, this is one of those recipes that I don’t have precise measurements from.  It worked out really well to make it the same day that I made the Chicken Stock where I just used the meat leftover from the 4 pounds of chicken parts and then poured in enough of the finished broth to cover.  My daughter even loves this recipe and she’s really picky!

Ingredients:
Boneless, cooked chicken chunks
Chicken Stock to cover
A little soy sauce
Black Pepper
3 to 4 tablespoons corn starch

Directions:
1. Place the cooked chicken chunks in a pan large enough for the chicken
2. reserve about 3/4 cup of the broth and set aside (I place mine in the fridge while I wait)
3. then add enough broth to the pot to cover the chicken  (sorry again for not having precise measurements!)
4. sprinkle some black pepper over the top
5. add a swirl of soy sauce
6. bring to a boil and simmer about 15 minutes or so
7. turn the heat back up so that the mixture is boiling again
8. add the corn starch to the reserved broth and stir it until dissolved (make sure this broth isn’t hot or else your corn starch will be lumpy)
9. add the corn starch mixture a bit at a time, stirring the entire time, until it becomes as thick as you like it

And, you’re done!  I serve mine over rice because I’m still avoiding gluten.  You might want to add a little salt, though.

RECIPE: Fried chicken with garlic powder (nightshade free)

December14

When I went to make fried chicken tonight, I realized I could no longer use any of the spices I usually used because they contain paprika or some other red pepper.  argh!  So, I tried this on a whim.  Turned out okay, but a little bland – I’ll have to look for another spice to add to it to give it more flavor:

Ingredients:
Bone-in chicken parts (whichever parts you like best)
Almond meal.  It’s crushed almonds. I buy this from the health food store – it’s gluten free, but it’s nuts, so watch out if you have nut allergies.
Garlic powder
Salt
Olive oil

Directions:
Preheat your oven to 425 degrees.
In an oven safe pan, or dish, pour some oil into the bottom and spread it so that it covers the bottom.  You want your chicken pieces sitting in oil, but not drowning!
Pour some almond meal into a large bowl.
One by one, grab a chicken piece and rub it around in the almond meal so that the meal covers the chicken piece on both sides.
Sprinkle salt over the bottom, and the top, of the chicken piece.
Sprinkle garlic powder over the top of the chicken piece.
Place the chicken piece SKIN SIDE DOWN in the oil in the pan.
Repeat for each piece.
When all of the chicken is in the pan, put the pan in the oven.
Cook for 1/2 hour.
Turn over the chicken pieces.
Cook another 1/2 hour or until done.  You’ll want to keep an eye on the chicken when it gets close to done time as the almond meal might burn a bit if cooked too long.

Enjoy!

RECIPE: Roastbeef (nightshade free, low salicylate modified)

December12

This is a simple recipe that’s a favorite of mine.  Here’s what you’ll need:

Ingredients:
1 chuck roast
Thyme (for low salicylate, do not use)
Salt
Black Pepper (for low salicylate, do not use)
a little water

Tools you’ll need:
1 oven safe pan or dish large enough for the roast
some aluminum foil to cover

Directions:
- Preheat oven to 325 degrees
- Put the roast in an oven safe pan or dish
- Pour about 1/4 cup of water in the bottom
- Sprinkle generously with Thyme (skip this step for low salicylate)
- Sprinkle with salt
- Sprinkle with pepper (skip this step for low salicylate)
- Cover the whole thing with a piece of aluminum foil and press around and under the edges of the pan
- Put it in the oven
- Cook for 2.5 hours or until done

RECIPE: Tilapia fish with Garlic and Basil (nightshade free)

December11

This is a super easy recipe and was my first attempt at combining my own choice of spices together.  In the past, I would buy those pre-mixed spice combinations.  But, alas, I can no longer eat those becaue they always contain something I can’t have now.  So, here’s what I came up with:

Ingredients:
Tilapia fish fillets (however many you need to make for everyone)
Some oil that you can tolerate (I use a light olive oil)
Garlic Salt
Basil

Directions:
- Brush some oil on the top and bottom of the fish.
- Sprinkle some garlic salt on the top.
- Sprinkle some basil on the top.
- Cook them.  I use a George Foreman grill, so I set it to 4 minutes and take them off when the buzzer goes off.  If you cook them in a pan, probably 4 to 6 minutes per side should do it.  Here’s what it looks like cooked (I really need a camera, my phone camera kind of sucks – sorry about that):

It turned out really tasty – especially considering that I just grabbed two spices and threw them together.

RECIPE: Meatloaf, a basic recipe (nightshade free)

December11

Here’s a very basic meatloaf recipe that you can use as-is or as a base and then add what you think would be tasty.

Ingredients:
2 pounds ground beef
1 egg
1/3 cup rolled oats
handful of chopped white onion
salt (to taste)
black pepper (to taste)

Tools you’ll need:
One big mixing bowl
1 bread loaf pan
knife and cutting board for chopping the onion

Oops, I forgot to include the onions in the photo, so here they are  :-)

Directions:
- Start the oven to preheat the oven to 350 degrees.
- Get yourself a big mixing bowl so that you have room to get in there and mix it all up with your hands (I find using my hands makes it easier – slimy, but easier).
- Put the two 4 ingredients into the bowl.
- Sprinkle some salt and pepper on the top.


- Get your hands in there and mix it up.  Try not to squeeze it too much, it might get tough.


- Push the mixed up ingredients into the bread loaf pan.| Hmm.. it’s hard to take a photo when your hand is stuck in ground beef.  hahahaha


- optional:  I like to make little gutters along the sides of the meatloaf.  This gives the grease a place to go without ooozing over the top edges of the pan when it cooks.   I used a spatula here, but you could easily just use your fingers.


- Put the pan into the oven and cook for about 2 hours.

That’s it!  Feel free to add whatever spices you would like, but this is what I typically stick to.

RECIPE: Chicken with garlic, rosemary and thyme (nightshade free)

December10

Well, I found out after cooking the chicken, that this is best if you marinade the chicken in the garlic and spices a bit before cooking it.  You don’t have to, but the it’s not very flavorful until the next day if you don’t.

Ingredients:
Boneless skinless chicken breasts
Oil that you can tolerate (I typically use a light olive oil)
Minced Garlic (I buy the kind that comes in a jar already minced as I hate picking at whole cloves)
Crushed Rosemary
Thyme
Salt
Black Pepper

Optional:   I serve this with steamed white rice with some raw chopped green onions sprinkled on top.

Directions:
- Pour some oil into a container that fits in your fridge and that the chicken fits into
- Place the chicken in the container and rub it around to coat the top and bottom with oil
- Put a small blob of minced garlic on each chicken breast and spread it around
- Sprinkle with the spices, salt and pepper
- Cover and put in fridge for about a half an hour, you don’t have to wait, but it tastes better if they sit a bit.
- Take out of fridge and cook in frying pan over medium heat.  About 8 minutes per side or until done.

I like to cut up half a chicken breast, put it on the rice, and sprinkle with the chopped green onion:


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