Recipes

Chicken Sausage Stir-Fry

Mike calls this a concoction. I say it’s delicious and you can concoct any number of combinations (usually whatever is in the veggie drawer), but my last “concoction” was so good that it should be a recipe. This is also pretty easy when I use frozen organic veggies. Perfect for a weeknight dinner.

photo-3Chicken Sausage Stir-Fry

4 Sweet Italian Chicken sausages (Sprouts have these in the case, they are nitrate-free, sugar and msg free, and made with decent free range chicken- not organic. If you are using packaged sausage you may need more)
1 medium yellow/brown onion – diced
2 bell peppers, yellow & red – diced
8-10 cherry tomatoes cut in half
1 package frozen california blend veggies (broccoli, cauliflower, carrots)
1 package organic mushrooms – sliced
1 tbsp ghee/coconut oil
Salt and pepper

(Feel free to mix and match veggies. I’ve used zucchini and peas before. I don’t recommend using butternut squash. I think you could also switch the meat, but I love the flavor the fennel and italian seasoning adds.)

DIRECTIONS:

  1. Remove the casing from the sausage. (This is where fresh sausage comes in handy as it’s easier to squish it out)
  2. Saute onion in a large skillet in fat of your choice until translucent.
  3. Add meat and brown until fully cooked. There will be some liquid in the pan. Do not drain.
  4. While meat is browning, cook frozen vegetables separately following package directions.
  5. When meat is fully cooked, add remaining fresh vegetables. (If you are using a delicate veggie like tomatoes or zucchini add it last. If you are using fresh carrots or broccoli steam them first).
  6. Drain frozen vegetables when finished and add to mixture.
  7. Salt and pepper to taste.
  8. **Optional** Top with fried egg. (This adds to the overall deliciousness and gives you a extra boost of nutrients if you leave your yolk runny).
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In the Kitchen, Recipes

Grain-free Chicken Fried Steak

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Chicken Fried Steak

2-4 cube steaks, grass- fed. If you want a better cut of beef you can ask your butcher to tenderize any cut you prefer.

1/2 – 1 cup of Honeyville Almond Flour, this is the finest ground almond flour I have found and it makes a big difference.

Sea salt & black pepper

2-6 eggs, organic and free range

1-2 tablespoons bacon fat

DIRECTIONS:

1. I like to use pie tins but any two shallow baking dish will work. In one beat two eggs at a time and season with salt and pepper. In the other cover the bottom with almond flour and mix in salt and pepper to taste.

2. Dip each steak into egg wash and then into almond flour. Repeat egg wash and almond flour for thicker coating.

3. In a large skillet heat bacon fat to melt. Place steaks into pan and cook 5-6 minutes on each side or until cooked through.

I save my bacon fat drippings in a mason jar in the fridge, but if you would rather use another type of fat I recommend ghee, butter or coconut oil, although butter will burn easily and the other two may change the flavor.

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In the Kitchen, Recipes

Jambalaya

I modified Rachael Ray’s Everything Jambalaya recipe to fit our food plan. I’m not sure if this still counts as jambalaya if it doesn’t have rice or pasta. If you need something to soak it up I imagine that spaghetti squash might be a good option. All of my ingredients are organic, nitrate-free and free range, uncured or wild caught. I have added langostino lobster in sometimes as well.The time is all in the prep for this dish.

Jambalaya

2 tbsp butter/ghee/coconut oil
1 lb boneless chicken, cubed (can be white or dark meat, with skin or without)
1 lb Applegate chicken andouille sausage (uncured, nitrate free, organic) sliced
1 lb raw, medium shrimp, deveined and peeled
1 onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 bay leaf
2 pinches cayenne pepper (if you use my chili powder recipe then reserve the extra cayenne for your tastes, the chili powder alone is a lot of kick).
1 tsp cumin
2 tsp chili powder
1 tsp poultry seasoning
2-3 tbsp nut flour (almond or coconut)
1 140z can diced tomatoes in juice
2 cups homemade chicken stock or broth
Celtic sea salt and fresh ground black pepper
Chopped scallions and fresh thyme for garnish, optional

DIRECTIONS

  1. In a skillet over medium heat add butter to pan. Add chicken until brown, about 3 minutes. Add sausage and cook for 2 minutes. Add onion, celery, bell pepper, bay leaf and cayenne and/or chili powder. Cook for another 5 minutes
  2. Sprinkle flour and cook 1-2 minutes. Add tomatoes, broth, cumin and poultry seasoning. Bring to boil.
  3. Add shrimp. Simmer 5 minutes until shrimp is pink and firm.
  4. Ladle into bowls and sprinkle with salt, pepper, scallions and thyme as desired.

Total time: 30 minutes
Serves: 4
Level: Easy 

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