Detach tendons from drumsticks. Season the meat well. Heat oil in a heavy bottomed 4 quart pan. Sear the chicken over medium high heat until done on all sides.
Lower heat and add onion, garlic and chile powder. Saute until soft. Add tomatoes and stock.
Cover and simmer, stirring occassionally, until chicken is done. Add beans and simmer until they are warmed through. Add cilantro just before serving.
36.4 oz. Chicken Breast, boneless and skinless cut into 1″ pieces
3 cups. Zucchini, diced
14 oz. Diced Tomatoes, canned
1 tsp Taco Seasoning
1 Tbs. Cumin, divided
1/2 tsp. Salt
1/2 tsp. Black Pepper, ground
1/2 cup. Cilantro, chopped
1 cup. Tex Mex or Colby Jack Cheese, low-fat shredded
1/2 cup. Green Onions, chopped
DIRECTIONS:
Preheat large skillet on low – medium heat and swirl to coat. Add onion, garlic and bell pepper, saute for 3 minutes, stirring occassionally.
Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes. Stirring occassionally.
Add tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onions and cilantro.
4 cups Homemade bone broth or DKA chicken or beef liquid bone broth or 4 packets of DKA powdered bone broth + 32 oz of water.
1 cup Bok Choy, roughly chopped
1 cup Mushrooms, sliced
2 Tbs Coconut aminos
1/2 tsp Celtic or pink Himalayan salt
1/2 tsp Black or White Pepper, freshly ground
tt Cayenne Pepper, dash
1/2 cup Cilantro Leaves
For Serving (Optional)
Thai Basil
Sriracha Sauce
Mung Bean Sprouts
Lime Wedges
DIRECTIONS:
In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes to soften scallions.
Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.
Add zoodles and cilantro, and remove from heat. Serve warm, with thai basil, sriracha sauce, mung bean sprouts, and lime wedges if desired.
NOTE: most stores sell pre-cut zoodles to save time in the kitchen. If you prefer to make them at home you don’t have to have a spiralizer. There are other methods you can use to make zucchini pasta.
Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashion vegetable peelers produce wide, flat zoodles.
You can try konjack zoodles in the dish for a zero-carb alternative that is very, very close to rice noodle texture and soaks up the fragrant bone broth flavors perfectly.
1/2 ea Preserved Lemon, rinsed, seeds removed, finely chopped
3 Tbs Tomato Paste, double consentrated
8 cups Vegetable or Chicken Broth, good-quality, low sodium
2 cups Red Lentils, rinsed
GARLIC CHIPS AND ASSEMBLY
2 Tbs Olive Oil, extra-virgin
4 cloves Garlic, thinly sliced
tt Kosher Salt
1 tsp Aleppo-Style Pepper
1 cup Tender Herbs, torn mixed (such as basil, dill, cilantro, and/or parsley)
1/2 ea Preserved Lemon, rinsed, seeds removed, finely chopped (optional)
DIRECTIONS:
SOUP
Heat 2 tbs extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium onions, chopped, 4 garlic cloves, finely chopped, and one 2″ piece ginger, scrubbed, finely chopped, stirring occassionally, until onions are softened, 6-8 minutes. Add 2 tsp. ground cumin and 3/4 tsp. ground turmeric and stir to coat onions.
Season with freshly ground black pepper. Add 1/2 preserved lemon, rinsed, seeds removed, finely chopped, and 3 tbs double- concentrated tomato paste and cook, stirring often, until tomato paste is darkened in color, about 4 minutes.
Add 8 cups good-quality low-sodium vegetable or chicken broth and 2 cups red lentils, rinsed, and bring to a boil, skimming foam from surface as needed. Reduce heat to medium-low, partially cover, and simmer, stirring ocasionally, until lentils are very tender an soup is almost creamy, 35-45 minutes.
GARLIC CHIPS AND ASSEMBLY
While the lentils are cooking, heat 2 tbs extra-virgin olive oil in a small saucepan over medium. Cook 4 garlic cloves, thinly sliced stirring often, until golden and starting to crisp, about three minutes; remove pan from heat. Using a slotted spoon, transfer garlic chips to paper towels leaving oil behind. Lightly season garlic chips with kosher salt. Stir 1 tsp. Aleppo-style pepper into infused oil in pan and set aside.
Remove soup from heat and stir in 1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley). If soup is too thick, thin with water. Taste and add up to 1/2 preserved lemon, rinsed, seed removed, finely chopped, if desired (you may find the soup lemony enough as it is). Season with more salt as needed.
Ladle soup into bowls. Top with garlic chips and more herbs and drizzle over reserved pepper oil.
1 lb Sirloin Steak, sliced against the grain into strips
3-4 Tbs Vegetable Oil, divided
1 sm Red Onion, sliced
2 sm to md Plum Tomatoes, sliced into wedges
2 ea Scallions Ends, trimmed and sliced into 2-in pieces
3 clvs Garlic, peeled and minced
1/2 in Ginger, peeled and minced or grated
1 Tbs Aji Amarillo Paste (or Aji Amarillo Chili Pepper, stemmed, seeded and sliced)
1 Tbs Fresh Cilantro, minced (more for garnish)
A/N White Rice for Serving (I use cauliflower rice)
A/N French Fries for Serving (I use jicama fries)
FOR THE MARINADE:
2 Tbs Soy Sauce
1/8 tsp Cumin, ground
1/2 tsp Dried Oregano
1 Tbs Apple Cider Vinegar (or Red Wine, White Wine or Sherry Vinegars)
FOR THE STIR FRY SAUCE:
4 Tbs Soy Sauce
1 Tbs Apple Cider Vinegar (or Red Wine Vinegar)
1 tsp Corn Starch (optional for sauce thickener)
DIRECTIONS:
Marinade Steak:
Place sliced or cubed steak in a bowl and toss with the soy sauce, ground cumin, oregano and vinegar.
Allow to sit a few minutes while you prepare the rest of the ingredients.
Prepare Sauce:
Stir together the soy sauce, vinegar and corn starch if using and
Set aside
Stir Fry Steak and Veggies:
Heat 1 tablespoon of oil in a large pan, large skillet or a wok, over medium-high to high heat. Add the steak, and cook stir frying until browned and seared, 5-6 minutes. Remove from the pan onto plate and set aside. Do not overcrowd pan. You may have to do this in batches with remaining beef.
Heat 1 tablespoon of oil in the same pan, then add the red onion and cook for about 2-5 minutes, until softened and then remove from the pan and set aside.
Heat 1 tablespoon of oil and add the green onions and saute 20-30 seconds then add the tomato, garlic, and aji amarillo paste, and cook for another 2-5 minutes, until the tomatoes have released some of their juices, but are still intact.
Add the sauce to the pan and stir to combine, let cook for aproximately 1 minute.
Return the steak and accumulated juices, and the onions to the pan and sprinkle over the cilantro. Toss gently to coat everything in the sauce.
Serve hot with rice and fries. Some recipes call for stirring the fries into the sauce as well – feel free to do this or serve fries on the side with the rice as well.
Whisk 1 tbs extra-virgin olive oil, 1 tbs soy sauce, and 1 tbs honey in a medium bowl to combine. Add 4 skinless, boneless medium chicken thighs (1 – 1 1/2 lb), season with kosher salt adn freshly ground pepper, and toss to coat.
Place a rack in middle of oven; heat broiler. Cut 1 medium head of red cabbage (about 2 lbs) in half through core, then cut each half into wedges keeping core intact. Arrange cabbage and 12 oz green beans, trimmed, on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remianing 2 tbs extra-virgin olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17-22 minutes. Let cool 5-10 minutes.
Meanwhile, whisk 1/4 cup unseasoned rice vinegar, 2 tbs toasted sesame oil, 1 tbs sriracha, 1 garlic clove finely grated, remaining 2 tbs soy sauce, and remaining 1 tbs honey in a small bowl to combine; season dressing with salt.
Transfer chicken and cabbage to a cutting board; tranfer green beans to a large bowl. Remove core from cabbage; discard. Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of 3 scallions, thinly sliced on a diagonal, and 1/2 cup coarsley chopped cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.
Top salad with 3 tbs salted dry-roasted peanuts, coarsely chopped and remaining scallion and cilantro.
Heat the oil in a large skillet over medium-high heat, add the steaks and sear until lightly browned on both sides and cooked to the desired level of doneness, before setting aside.
Reduce the heat to medium, add the butter and let it melt before adding the shrimp and cooking until just pink on both sides, about 1-2 minutes per side, and set aside.
In a separate small pot, add the garlic and cook until fragrant, about a minute
Add the vegetable broth and deglaze the pan by scraping up the brown bits from the bottom with a wooden spoon as the broth sizzles.
Add the almond milk, mix in the dijon mustard and cajun seasoning, bring to a low boil and let simmer for a minute.
Mix in the lemon juice, parsley and shrimp and then set aside.
Place cauliflower florets (uncooked) into a blender or food processor. Once riced, add to the frying pan and steam with a small amount of water.
Place the rice then add steak and creamy shrimp sauce and serve!
In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Stir in the taco seasoning and stir until well coated. When beef if almost cooked through, stir in the green chilies, salsa, cooked cauliflower rice and enchilada sauce.
Turn off the heat and set aside.
Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.
To stuff each pepper, start with several spoonfuls of beef, then half portion of cheese, then fill nearly to the top with beef. Top with another 1/2 portion cheese (depending on the size of the pepper 1/4 cup cheese should be enough. Use whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.
Bake for 30-40 minutes or until peppers are tender and cheese is melted.
1/2 cup Cream Cheese, low-fat. at room temperature
1/4 cup Cheddar Cheese, reduced fat
6 cups Romaine lettuce, cut into 1/4-inch strips
1/2 tsp Salt
8 ea Scallions
Cooking spray
DIRECTIONS:
Drain the tuna from its water.
In a mixing bowl, combine the cream cheese and eggs with a whisk and mix until thoroughly combined.
Combine the tuna with the egg-cream cheese mix and stir in the celery, scallions, salt, pepper and cheese.
Preheat a waffle iron and spray both sides with cooking spray.
Put an adeaquate amount of the tuna mix on your waffle iron (the amount may vary depending on the waffle iron’s size), and cook until golden brown for about 15 minutes.
Once done remove the tuna waffles from the waffle iron and place on a wire rack.
Repeat until the mixture is used up.
Combine the lettuce with the ranch dressing and divide evenly onto the four plates. Top each plate with an equal number of tuna waffles.
Grill or roast chicken about 10-12 minutes until it reaches an internal temperature of 165 degrees. When done, remove from the oven and set aside to rest, about 5 minutes. Cut into bite-sized pieces and keep warm.
While chicken rests, steam kabacha squash, zucchini, yellow summer squash, and broccoli in a covered microwave-proof bowl about 5 minutes until tender.
For the dressing, combine the yogurt, basil, garlic, lemon juice, and remaining salt and pepper in a blender and puree until smooth.
To serve, place an equal amount of the veggie mixture into four individual serving bowls. Add an equal amount of cherry tomatoes, radishes, and shredded cabbage to each bowl along with a quarter of the chicken and one tablespoon of pumpkin seeds. Drizzle dressing on top and serve.
Hellum's Kitchen 