Better Butter Chicken

I don't know if this qualifies as authentic Indian food.  But it is genuinely delicious!

Note: As I was making this, I was sure it was going to flop, because it was very thick and odd-looking until the very last minute.  Just go with it.  Also, I didn't have coriander or fenugreek powders, but since those are the first two spices in my curry powder, I just substituted that for both.


Better Butter Chicken:
from Everyday Paleo p. 59

2 1/2 lbs chicken thighs (I don't think breasts would work as well b/c they're not as juicy and that's what helps the sauce thin out)
3Tbs coconut oil
1 sm red onion, diced
2 garlic cloves, minced
1/2 tsp cardamom powder
1/2 tsp coriander powder
1 tsp fenugreek powder
1 tsp chili powder
1 (6oz) can tomato paste
1/2 C coconut milk (I put in a half can)
1 tsp salt (or to taste)
4 Tbs butter or ghee

1. Cut chicken thighs in to bite-sized pieces and set aside.

2. In a large skillet or soup pot, heat the coconut oil over medium heat.  Add the diced onion and saute until translucent.

3. Turn the heat to low. Add minced garlic, cardamom, coriander, fenugreek, chili powder, and salt. Stir well to make a paste.

4. Add the tomato paste to spices and stir. This mixture will be very thick!

5. Turn the heat back up to medium and add the coconut milk.  Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce.

6. Bring the sauce to a simmer and add the chicken (It's still very thick.  I'm not sure "simmer is the correct word for this gloppy, bubbling mess.)  Stir well, turn the heat down to medium-low, cover and cook for approximately 15 min or until the chicken is done all the way through - stir occasionally during the cooking process.

7. After the chicken is cooked, add the butter and mix into the sauce until melted.

The recipe is from a Paleo cookbook and calls for serving it over sauteed red chard.  I skipped that part and we just ate it plain.  It's also very good over rice.

Sante Fe Chicken Soup

1 can red beans with juice

1 can vegetarian beans with juice

1 can black beans – drained and rinsed

1 can corn with juice

1 can Rotel tomatoes diced

1 pkg taco seasoning

1 pkg Hidden Valley Ranch (powder)

2 -3 chicken breats boiled and shredded

 (save 3 cups broth) or use bullion cubes

simmer all or cook in a crock pot.

Toppings:  Cheese, and toasted corn strips or just corn chips

Gnocchi with Shrimp, Asparagus, and Pesto

Ingredients

1. 2 quarts plus 1 tablespoon water, divided
2. 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
3. 4 cups (1-inch) slices asparagus (about 1 pound)
4. 1 pound peeled and deveined large shrimp, coarsely chopped
5. 1 cup basil leaves
6. 2 tablespoons pine nuts, toasted
7. 2 tablespoons preshredded Parmesan cheese 
8. 2 teaspoons fresh lemon juice
9. 2 teaspoons bottled minced garlic
10. 4 teaspoons extra-virgin olive oil

Preparation

1. 1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
2. 2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately.

Spicy Chicken Shawarma

Ingredients

1. 2 tablespoons finely chopped fresh parsley
2. 1/2 teaspoon salt
3. 1/2 teaspoon crushed red pepper
4. 1/4 teaspoon ground ginger
5. 1/4 teaspoon ground cumin
6. 1/8 teaspoon ground coriander
7. 5 tablespoons plain low-fat Greek-style yogurt, divided 
8. 2 tablespoons fresh lemon juice, divided
9. 3 garlic cloves, minced and divided
10. 1 pound skinless, boneless chicken breast halves, thinly sliced 
11. 2 tablespoons extra-virgin olive oil
12. 1 tablespoon tahini
13. 4 (6-inch) pitas, halved
14. 1/2 cup chopped cucumber
15. 1/2 cup chopped plum tomato 
16. 1/4 cup prechopped red onion

Preparation

1. 1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. 2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Tortellini Soup

1 lb beef ( I used chicken)

1 tsp Basil

1 pkg Knorr French soup mix

9 oz. frozen tortellini (cheese)

1 28 oz. can tomatoes

10 oz. sliced fresh zucchini

Direction:

Cook meat and drain.  Add tomatoes, soup mix, tortellini, basil and 4 ½ cups water.  Heat to boiling, reduce to medium, cover and cook for a few minutes until the tortillinis are done. Add the zucchini and cook for 10 minutes or until zucchini are tender.  Serves 12

Found this one in the Better Homes and Garden magazine. Enjoy!!

"One-Pan Chicken Flatbread"
12oz skinless, boneless chicken breast halves (I used two chicken breasts)
4 tsp lemon-pepper seasoning
1 tbsp olive oil
4  7in flatbread rounds (I could not find this so I used Pita bread)
1/2 cup prepared roasted garlic hummus
1/2 cup plain Greek yogurt
1/2 cup halved grape tomatoes
1/2 cup English cucumber (I used a normal one, I guess there is a difference?)
1/2 cup chopped onion (This was forgotton when I made it but it would be great with                                                 it in there. I will make sure it goes in next time!)
1/4 cup feta cheese

1. Place chicken breast halves between pieces of pastic wrap. Using the flat side of a meat mallet, pound each to 1/4 inch thickness. Sprinkle with lemon-pepper seasoning

2. In a very large skillet heat oil over medium high heat. Add chicken in batches; cook 2-3 minutes per side or until no longer pink. Transfer to cutting board; let stand for 2 minutes. Cut into strips. Carefully wipe skillet dry.

3. Add flat bread to skillet; toast over medui-high heat 1-2 minutes on each side. (Be careful, I burnned the first one!! Next time I might try toasting them in the oven intsead of on the pan.

4. In a small bowl combing humus and yogurt. Spread on flatbreads. Top with chicken, tomatos, cucumber, onion, and feta. Sprinkle with parsley of desired.

Makes 4 servings.

Gnocchi with Shrimp, Asparagus, and Pesto

Ingredients

1. 2 quarts plus 1 tablespoon water, divided
2. 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
3. 4 cups (1-inch) slices asparagus (about 1 pound)
4. 1 pound peeled and deveined large shrimp, coarsely chopped
5. 1 cup basil leaves
6. 2 tablespoons pine nuts, toasted
7. 2 tablespoons preshredded Parmesan cheese $
8. 2 teaspoons fresh lemon juice
9. 2 teaspoons bottled minced garlic
10. 4 teaspoons extra-virgin olive oil

Preparation

1. 1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
2. 2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately.