Tuesday, June 6, 2017

Paleo Asian Chicken-Instant Pot & Freezer Cooking

Paleo Asian Chicken
6-8 drumsticks
1/4 cup water
1/2 cup coconut amino's
2 TB honey
2 TB coconut sugar
2 TB rice wine vinegar
1/2 onion, chopped
3 garlic cloves, minced
1 ts minced fresh ginger (or smash a couple of pieces of ginger and remove after cooking)
1 ts sesame oil
toasted sesame seeds-optional

Place everything in IP and stir so sauce is coating chicken. Cook at high pressure 10 minutes. Natural release 10 minutes. Remove drumsticks one at a time and remove chicken from the bones. Place meat back in IP and saute until liquid is reduced about half and serve.

Freezer Instructions:
Place all ingredients in freezer proof container and freeze. (no need to cook first)
When ready to use place frozen food in instant pot and saute for five minutes. Then cook for 10 minutes and slow release 10 minutes. There was not much liquid in pot after saute so I was concerned,  but after cooking there was plenty. I then used saute again to reduce liquid to my liking. Remove chicken from bones and serve.

*save those bones and make stock. Use it for egg drop soup.

Modified from Living Sweet Moments

Thursday, April 20, 2017

Paleo Texas Chili

Texas Chili
1 lb stew meat or cubed chuck roast
diced onion
teaspoon minced garlic
14 oz can beef broth

8oz can tomato sauce

1-2 tb chili powder

1/2 tb cumin

1/2 tb paprika
1 ts garlic powder
1 ts onion powder
dash cayenne
s+p to taste
paleo approved oil

On stove top partially cook onions in a little oil. Move onions to the side of the pan and add beef that you have seasoned with salt and pepper. Brown the beef. Add fresh garlic to mixture and cook about a minute. Add beef broth, tomato sauce and spices. Bring to a boil. Reduce heat, cover and simmer for at least two hours or until meat in tender. This is a mild version of the chili, you can always kick it up a notch if you like things hot & spicy. 

Thursday, March 30, 2017

Paleo Egg Drop Soup

4 cups homemade chicken stock/bone broth
2 eggs, beaten
green onions, sliced white and light green parts only
1 ts ground ginger or one slice fresh ginger
1/4 ts garlic powder
1/4 ts salt
1/2 ts sesame oil
*freshly ground pepper
**dash of coconut amino's

Place stock, green onion, ginger, garlic and salt in a saucepan and bring to a boil.
Take off heat and drop eggs into pan using your fork. They should drop in long streams and the hot stock will cook them instantly. Stir occasionally. Add sesame oil and stir.remove fresh ginger if used)

You may have noticed I didn't list the amount of green onions. I like a lot f onions in my soup, you may only like a little.

*I like to add freshly ground pepper to my bowl.
** If you want a to add a bit more flavor to your soup add a dash of coconut amino's (like paleo soy sauce)