Black Lentil Curry

 

• 2 tablespoons coconut oil
  
• ½ yellow onion, diced
• 3-4 cloves of garlic, diced or minced
• 1 tablespoon fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ teaspoon mustard seeds
• 1 tsp garam masala
• 1 tsp turmeric
• ½ teaspoon salt
• 2 cups water or vegetable broth
• 1 cup black lentils
• 1 cup tomato sauce (or 1/2 c. tomato paste with 1/2 c. water)
• 1 cinnamon stick
• 1 cup coconut milk
• Fresh cilantro

Instructions

1. Place the coconut oil in the electric pressure cooker. Turn the Instant Pot on the saute function.
2. Add the onion, garlic, ginger, cumin seeds, coriander seed, and mustard seeds, and cook for 3-5 minutes or until softened.
3. Add the garam masala, turmeric, and salt and blend into the oil and vegetables.
4. Turn the Instant Pot off (cancel). Add the vegetable broth and use a wooden spoon to scrape any bits of seasoning off the bottom of the pot.
5. Add the lentils and tomato sauce. Stir to blend. Add the cinnamon stick.
6. Place the lid on the electric pressure cooker and seal. Set to pressure cook for 30 minutes.
7. When the time is up allow the pressure cooker to naturally release the pressure for another 30 minutes or so. Remove the lid from the Instant Pot away from the face.
8. Add the coconut milk while the Instant Pot is still on the warm function. Serve once the coconut milk is warmed through. 

Sweet Potato Fajitas

 1-2 sweet potatoes, peeled and sliced long

2 T. olive oil

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. cumin

1/2 tsp. paprika or chili powder

Stir sliced sweet potatoes with oil and spices. Spread out on roasting pan covered with parchment paper. Roast in the oven at 450 degrees for 30 mins., stirring once during cooking time.

Serve with guacamole, crema, Spanish rice, beans, tortillas, salad, tomato, etc.

Crema (opt.):

1 c. yogurt

zest and juice of 1 lime

salt, to taste

Red Lentil Curry

 Chicken pieces, diced (opt.)

1 T. oil

2 med. onions, chopped

1 1/2 T. curry powder

1 c. dried red lentils, rinsed

2-3 c. chicken broth

1 c. fresh spinach

natural yogurt (opt.)

Fry onions (and chicken, if using) in oil. Add curry powder and cook for another minute. Then stir in the lentils and broth. Cook until the lentils are soft, adding more liquid as needed for desired consistency.  Remove from heat and add spinach, allowing it to wilt just before serving. Stir in yogurt, if desired. Serve over basmati rice.

Egg Roll in a Bowl

9 cups shredded cabbage
1 1/2 c shredded carrot
2 med onions, finely chopped / minced
1 1/2 T oil.
1 1/2 t ginger (powdered)
1/2 t black pepper
1 tsp garlic granules (or 4 cloves garlic)
1 1/2 t salt
4 T sweetener
1 1/2 lb ground beef, chicken, or pork
Green onion for garnish (optional)

Place meat in large pan and cook until browned.
On medium high heat, add the onions and oil. Cook until lightly browned.
Reduce heat to medium.
Add spices and sweetener and stir well.
Add the cabbage and stir to coat.
Cook, stirring frequently until the cabbage slightly wilts.
Add carrots and cook for 2-3 minutes until soft.

Serve with soy sauce or coconut aminos and green onions, if desired.

Based on: https://wholenewmom.com/recipes/egg-roll-in-a-bowl

Carolina Style BBQ Pork

1 teaspoon onion powder
1 teaspoon garlic power
1 teaspoon sea salt
1 teaspoon cinnamon
2 tablespoons coconut oil, or fat of choice
1 (4 lb.) pork shoulder roast or Boston Butt (with fat cap removed)
1 onion, thinly sliced
½ cup apple cider vinegar
4 tablespoons maple syrup (or honey)
2 cloves garlic, minced or pressed

 Just rub the roast with the spice mix and place in crock pot. Then add all ingredients and cook on low 6-8 hours, depending on your slow cooker.

Based on: http://mybigfatgrainfreelife.com/2013/08/carolina-style-bbq-pork-aip.html

Bacon Wrapped Chicken Bites

1 large chicken breast, cut into small bites
8-9 slices of bacon, cut into thirds
3 T. garlic powder

Wrap each piece of chicken in a small slice of bacon. Place on a baking sheet and sprinkle with garlic powder. Bake at 400 degrees for 25-30 mins.

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Slow-Cooker Bacon & Chicken

5 chicken breasts
10 slices of bacon
1/2 T. thyme
1 T. oregano
1 T. rosemary
5 T. olive oil
1 T. salt

Place all ingredients in the slow cooker and mix together. Cook on low for 8 hours. Shred meat and serve.

Delicious!

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Slow-Cooker Hawaiian Pulled Pork

3 lbs. pork roast
1 (14-oz) can pineapple chunks, in juices
3 T. apple cider vinegar
1 tsp. salt
3 slices bacon, opt.

Place all ingredients in slow cooker. Cook on low 6-8 hours. Shred the meat; leave pineapple whole or shred it too.  Stir in some of the cooking juices.

From: The Healing Kitchen by Alaena Haber and Sarah Ballantyne

Broiled Lemon Garlic Tilapia

4 tilapia fillets
3 T. fresh lemon juice
1 T. butter, melted
1 clove garlic, minced (or garlic powder)
1 tsp. dried parsley flakes
salt and pepper, to taste

Arrange fillets on a greased baking sheet. Drizzle with lemon juice and butter. Sprinkle with seasonings. Place under the broiler until it is white and flakes easily with a fork.

Even my kids who are not seafood fans liked this!

Lemon Chicken Pot Pie

1 c. chicken broth
2-3 T. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary
3 T. arrowroot
3 chicken breasts, cooked and diced
1 lb. bag of frozen mixed vegetables

Combine first six ingredients in a large sauce pan and cook over medium heat. Add arrowroot to thicken. Stir in cooked chicken and frozen vegetables. Continue to cook until vegetables are tender. Serve over rice, mashed potatoes, or biscuits.

Lemon Chicken

1 c. chicken broth
1/4 c. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary (or several fresh twigs)
3 T. arrowroot
6 chicken breasts
Rice, cooked

Combine first six ingredients in a large crock pot. Add chicken and coat with the sauce. Cook on low 4-5 hours. At the end of the cooking time, remove the chicken and stir the arrowroot into the sauce to thicken. Serve over rice.

Lentil Sausage Soup

2 c. dry lentils, rinsed
1 lb. sausage link, sliced*
3-5 carrots, chopped
2-3 celery stalks, chopped (opt.)
1/2-1 onion, chopped
1/8 tsp. garlic powder
1/2 tsp. Italian seasoning
1 can diced tomatoes
salt and pepper, to taste

Combine all in a large pot and cover with water to 1" above ingredients. Bring to a boil, cover and simmer on low 30-45 mins. until lentils are tender.

*Also delicious with peppered ham.

Ham and Pea Pasta

2 tablespoons butter or olive oil
2 cups onion, diced
2 cups low-sodium chicken broth
1 cup half and half or whipping cream

8 oz. gluten free brown rice noodles*

1 pound cooked ham, diced
1 cup frozen peas
1 tablespoon lemon juice
salt and pepper

Melt the butter in a 12-inch skillet over medium-high heat. Cook onions until golden brown, about 5 mins. Add broth, half-and-half, and noodles to skillet and bring to a boil. Add diced ham, then reduce heat to medium-low and simmer, covered, until noodles are tender.

If your cream sauce is not thick enough, stir together 1 tablespoon of cornstarch and 3 tablespoons of cold water. Pour into skillet. Season with plenty of salt and pepper, then stir to combine. Sauce should thicken immediately. Add peas and lemon juice to skillet and cook until heated through, about 2 minutes. Serve and enjoy!

*You can also cook the noodles separately and combine with the sauce at the end.

This is so yummy and so easy!

Adapted from: http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles.html

Egg Fried Rice

1 1/2 c. rice
3 c. water
1 tsp. salt
1 (12 oz.) bag of peas and carrots

1 sm. onion, opt.
2 T. sesame oil
4-5 eggs, beaten
2-3 T. soy sauce
2 T. chopped green onion

(Preferably the day/morning before:) Combine rice, water, salt and peas and carrots. Bring to a boil, cover, then turn off to finish cooking (about 15 mins.) Once cooled, refrigerate until ready to make dinner.  (You can also used left over rice from another meal, then just add the thawed peas and carrots during the frying stage.)

In large skillet, heat oil and saute onion, if using. Add eggs and scramble in oil. Add cold rice and soy sauce. Cook until thoroughly heated. Serve topped with green onion.

Chicken Curry (with Vegetables)

2 T. oil
1 small onion, chopped
4 tsp. minced garlic
4 pieces fresh ginger (each about the size and thickness of a 25-cent coin), minced
2 tsp. Madras curry powder
1/2 c. diced tomatoes
1/2 c. heavy cream or half-and-half
1 lb. chicken breast, cut into 2-inch cubes
(Optional Vegetables -potatoes, cauliflower, peas, carrots)
1 tsp. salt
2 T. finely chopped cilantro

Heat oil in large skillet. Add onion and garlic and saute until slightly browned. Stir in curry powder, then add tomatoes. Cook 5 mins., then add cream. Puree the sauce in a blender, then add it back into the skillet. Add the chicken cubes and salt; simmer 12-15 mins., until chicken is cooked through. (Add any vegetables and cook until just done.) Just before serving, sprinkle with fresh cilantro.

Delicious over basmati rice.

Irish Stew - Slow Cooker

1 lb. roast/steak, diced
1/2 tsp. salt
1/2 tsp. black peppercorns, cracked
1 large onion, chopped*
3 large carrots, chopped*
4 med. potatoes, chopped
1/2 tsp. dried thyme
1 bay leaf
2 c. beef/chicken stock*
1 1/2 c. frozen green peas
1 T. Worcestershire sauce

Place all ingredients except green peas in large slow cooker. Cook on high for 4 hours or low for 8 hours. Just before serving, add peas. (They will stay nice and crisp and cook down the meal for eating.)

*If using frozen vegetables, thaw before adding to slow cooker, and/or heat stock to boiling before adding. This will help raise the temperature to the "safe" point more quickly.

Chinese Chicken

3/4 c. chicken stock
3 T. vinegar
2 tsp. sugar
1/4 c. soy sauce
1 T. minced garlic
1 T. fresh minced gingerroot
1 tsp. cracked black pepper
4 green onions, chopped in large pieces
2-3 lbs. chicken

In the dish of a large slow cooker, whisk together first seven ingredients. Then stir in onions. Place chicken pieces in bottom of slow cooker and spoon sauce over the top. Cook on low for 6 hours or on high for 3 hours. Serve over Jasmine rice (3 c. prepared) with fresh pineapple and/or ginger-glazed vegetables on the side.

Chicken Tikka Masala

For the Rice:

1 cup basmati rice

1 tablespoons butter or olive oil

½ teaspoon cumin seeds (optional)

1¾ cups water

½ teaspoon salt

For the rice, melt butter or olive oil in a medium pot over medium high heat. Add rice and cumin seeds and toast for approximately 3 minutes, stirring occasionally. Add water and salt, bring to a boil, cover and turn heat to low. Rice will cook in approximately 30 minutes.

For the Chicken:

1 lb. chicken breasts, cut into 1-inch cubes

salt and pepper, to taste

1 tablespoon olive oil

4 tablespoons butter, divided

1 onion, diced

1-inch piece of ginger, grated

2 cloves garlic, minced

1.5 cups (1 small can) crushed or pureed tomatoes

1 heaping tablespoon garam masala

¼ teaspoon cayenne pepper, opt.

½-3/4 cup heavy cream or whole milk (coconut milk can also be used)

 

Heat 1 tablespoon olive oil plus 1 tablespoon butter in a large skillet or pot over medium-high heat. Cook the chicken and season it with salt and pepper. Brown chicken until fully cooked on both sides. Remove from pot and set aside.

Add remaining 3 tablespoons butter to pot and saute onions and ginger until softened. Stir in garlic, tomatoes and seasoning.  Simmer 5-10 mins. Stir in cream, then add chicken back in. Serve over rice.

Farmer's Market Pasta Salad

2 cups halved baby tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips
1 cup frozen corn kernels
2 cup diced firm, ripe fresh peaches (about 4 medium)
1/2 cup thinly sliced green onions, opt.
Vinaigrett Dressing (see below)
4-oz. package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro

Toss together first seven ingredients, and set aside. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil, cilantro, and Parmesan cheese.

Vinaigrett Dressing

1/2 cup olive oil
2 teaspoons lemon zest (from one lemon)
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
1 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Adapted from: http://www.myrecipes.com/recipe/farmers-market-pasta-salad

So fresh and tasty! Perfect for a summer picnic.

Pinto Beans and Rice

16 oz. dried pinto beans
1 can green chilis
2 T. minced garlic
1 onion, diced
1 can (15 oz.) diced tomatoes
1 tsp. apple cider vinegar
1 tsp. paprika
1 T. cumin
1/2 tsp. oregano
1 tsp. chili powder
1 T. dried cilantro, or 1/4 c. fresh, chopped
salt and pepper, to taste
7 c. water
1 c. white rice

Soak the beans overnight or longer. Drain.

In blender, combine the rest of the ingredients, except the white rice, and blend until smooth. Pour over the beans. Bring to a boil, then reduce heat and simmer until beans are soft, 3-4 hours. Towards the end of the cooking time, add the rice.