AIP honey-orange chicken (PC, GF, AIP)

A recipe suitable for the Autoimmune Protocol and your pressure cooker.

2 tb coconut oil
2kg chicken drumsticks (or thighs etc)
Juice of 2 large oranges
2 tb honey
2 tspns AIP allowed stock concentrate
1 tspn turmeric
1 tspn coriander (dried)
1/2 tspn mustard seeds (omit for AIP)
Around 200ml coconut cream
1/2 - 1 bunch fresh coriander,  chopped roughly

Melt oil and fry chicken until mostly browned.
Add all other ingredients and bring to the boil
Put pressure cooker lid on, seal and lock. Use setting 2
When button goes up cook for 15 minutes.
I let the pressure release naturally.

I had mine with sweet potato and Brussels sprouts and my kids had with rice and peas.

Indian style grilled chicken & veg (GF)

you could easily do this in the thermomix but mine is in hospital at the moment... *sob*

this was based on a few of Jamie Oliver's recipes and is very quick and easy

2 chicken breasts, cut into 1cm slices
2 tab tandoori paste
4-6 tabs plain full fat yoghurt
1 tin coconut cream
1 red capsicum, cut into 2" pieces
3-400g pumpkin, peeled and thinly sliced
olive oil
salt to taste
basmati rice
frozen peas (around 1 cup)
vegies of your choice - we had cauliflower and snow peas
coriander, chopped to serve

mix tandoori paste and yoghurt and mix chicken through well. leave to marinade for up to 8 hours - i only did 5 minutes and that was fine though longer would be better!

cook chicken on BBQ grill. toss capsicum and pumpkin in a splash of olive oil and grill

add remaining marinade to coconut cream in small saucepan. add salt to taste and stir well. bring to the boil and reduce ot simmer. cook until all other ingredients are done  and sauce has thickened

cook rice by absorption method, adding peas

steam vegies (i did mine over the rice, adding the cauli half way through and the snow peas when the rice was done and sitting)

serve with the sauce drizzled over and sprinkled with coriander

Super easy Chicken & Lentil Korma (GF, TMX)

enough for 2-4 depending on serving size, and whether you're eating it with rice or not.

1 heaped tspn coconut oil
1 large tablespoon full of korma paste
1 chicken breast, cut into 2cm dice
1 tin of coconut cream
1 tin of lentils, rinsed and drained
1/2 bunch coriander, chopped

place oil and paste into thermomix and heat for 4 minutes 100' speed 1

add chicken and cook  for 4 minutes 100' reverse speed soft

add coconut cream and cook for 13 minutes 100' reverse speed soft

add lentils and cook for 5 minutes 100' reverse speed soft

add coriander and stir through and serve :)


i think you could toss some baby spinach through at the end too - i meant to and forgot!

Chicken and beans with mint and basil (GF)

our friend / natropath has suggested i go on an anti-candida diet and see if it helps. i'm easing onto it but made this for dinner for myself tonight, it's delicious!!!!!!!

this amount serves 2, especially if you have it with rice (which i'm not ;))

2 handfuls green beans, trimmed and chopped into bite size pieces
small red onion, peeled and chopped
1/4 cup macadamia nuts, roughly chopped
1 tspn coconut oil
1 chicken breast, trimmed and finely sliced
lots of ground black pepper
1 tspn stock concentrate (or whatever saltiness you prefer)
little water
juice of half a lime
4-6 stalks each of vietnamese mint and basil, roughly torn

melt oil over medium high heat, fry onions, beans and nuts until vegies are just softening, place in bowl
fry chicken until nearly cooked
add all other ingredients and keep stirring until chicken is cooked through and serve

JO's Chicken Tikka, Lentil, Spinach & Naan Salad

from 15 minute meals.

this was..... soooooooo............ good!!!!!!!!!!!!!!

*drool*

http://www.aspirepersonaltraining.com.au/chicken-tikka-lentil-spinach-naan-salad/

Jamie's Golden Chicken (15 min)

p 48

added a little wine to the potatoes and had to use snow peas and beans with the peas.

kids mostly liked it. i was a bit underwhelmed - it was nice but not great. would make it again though.

trying to get motivated for dinner...

where's your favourite place to look for dinner ideas?  especially if you have a thermomix?

even though I don't hang out there so much now, i still head straight for forum thermomix every time I want thermomix recipes :D

not sure if it's because i'm a creature of habit or it's just the best place to look! i love all the blogs and other sites around now but i just can't be bothered to look in a heap of different places. i will quite often google if i'm not sure where i might find a recipe, and often end up on a blog or on taste.com.au, but if i know i'll find a thermomix recipe there, i go straight there :)

so tonight i've got chicken and i'm thinking about..............

Honey Soy Chicken?

Salt and Pepper Chicken with a Thai Dipping Sauce? (could i make this without frying do you think?)

or maybe Chicken Moolie...

Honey Chilli Chicken

Love this one for being so easy! it's also great for the slow cooker (though it only takes about 6 hours on low).

Honey Chilli Chicken

Ingredients
3 spring onions, finely chopped
6 skinless chicken thigh fillets (we use breast)
1/2 cup water or chicken stock
3 tabs clear honey
1 1/4 tspns sesame oil
4 tspns hot chilli sauce (we use Thai sweet chilli sauce)
1 1/2 tspns salt (if not using stock)
2 tabs sesame seeds

Method
Preheat oven to 190'C (375'F)
Spread spring onions in a casserole or microwave dish into which the chicken will fit snugly.

Arrange the chicken pieces side by side on top of the onions and pour in the water or stock.

In a small bowl combine the honey, sesame oil, chilli sauce and salt (if using) and pour evenly over the chicken. Scatter sesame seeds over.

Cook uncovered in preheated oven for 25 mins, basting occasionally with the sauce. Check if done and cook a little longer if needed.

MICROWAVE: cook on HIGH for 8 mins, baste with the sauce and cook for a further 6 mins.
Baste again and leave to sit for at least 5 minutes before serving.

SERVING SUGGESTIONS: a saute of spinach, or of sliced green and gold zucchini with shredded ginger, plus steamed white rice, potatoes just about any way, or buttered noodles.

from the "Fast & Fiery" Cookbook by Jacki Passmore

Green Curry Fried Rice

in order to use up half a chinese cabbage in my fridge i decided to make noodles and bought chicken mince and baby corn to do so :) then had no noodles lol
my plan for making this changed multiple times before and during making it, due to no garlic and some inspiration on the way :D

it's very quick and simple and easy to substitute whatever you have in your cupboard, to use things up.

ingredients:
cooking spray or oil
4 eggs, lightly beaten
500g chicken mince (or any kind of mince or cooked shredded meat)
1 large onion, diced
1 large carrot, diced
1-2 tabs green curry paste (or any kind of curry paste)
assorted vegetables (i used 2 packets baby corn, blanched & chopped, 1/2 green capsicum & small piece of red capsicum, half a chinese cabbage shredded, small piece pumpkin diced, frozen beans and frozen peas)
1 tin light coconut cream
soy sauce (or fish sauce or stock concentrate) USE GF if needed
cooked rice (jasmine or basmati)

gently fry eggs without stirring too much, remove and let cool then dice or shred
respreay wok and heat on high til slightly smoking, add chicken, onion, carrot and curry paste and fry til chicken is at least 2/3 cooked.
add the longer cooking vegies such as pumpkin etc and coo, stirring
add other vegies and coconut cream, turn heat down to medium / medium low (you don't want the coconut cream to boil)
add all other ingredient and mix well. our vegies weren't quite done so we put a lid on and left it on low for around 5 minutes.

serve with sweet chilli sauce and / or fresh coriander if desired :)

Quick Chicken-Vegie Noodle Stirfry (GF)

mmmmm this was good and so easy! I'm working at a school atm and today we made something very similar in cooking class so I decided to use the inspiration for home :)

this will serve 6 probably

1 250g packet rice noodles (i wanted the fat flat ones but only had vermicelli)
oil of your choice, a few tabs
3 eggs, lightly beaten
1 onion, cut into wedges
2 cloves garlic, chopped
1" ginger, peeled and chopped
500g chicken breasts or thighs, minced (or chicken mince of course!)
vegies of your choice - i used a pack of baby corn, cut into strips, 1/2 wombuk, shredded, 1/2 bunch of broccoli cut into small pieces *
fresh mint and coriander to your taste, shredded or chopped
soy sauce, perhaps 1/4 cup? (to taste) gluten free if required
1/2 lemon or lime
sweet chilli sauce to serve (optional)

heat oil in wok. add eggs and swirl a few times to cook a thin omelette. remove from pan and when cooler roll up and shred. save.
add more oil if needed and cook onion, broccoli, garlic and ginger until just starting to turn translucent. add chicken and baby corn and cook over high heat, stirring until nearly cooked.
add remaining vegies and cook for 5 minutes until soft
add remaining ingredients - including squeezing juice over wok and shredded omelette - and mix well heating well, serve with sauce if desired

yum!


* you could also use any chinese greens, capsicum, carrot etc

Chicken & Pumpkin Chilli (GF, TMX)

Yum! this was wayyyyyy nicer than i expected! will definitely make this again!

original recipe for Pumpkin Turkey Chilli

1 chicken breast, half frozen and cut into 1-2" cubes
1 garlic clove, peeled
1 onion, quartered
15g olive oil
1/2 green capsicum, cut into small dice *
1/2 red or yellow capsicum, , cut into small dice *
1 tin diced tomatoes
either around 400g tomato puree or 1 tin of water
1 tin drained kidney beans (around 400g)
4-500g diced pumpkin **
2 tspn ground cumin or cumin seeds
few sprinkles cayenne pepper
2 heaped tspns chicken stock concentrate

coriander to serve
grated tasty cheese to serve
sour cream to serve

place chicken in the thermomix and turn to closed lid. mince chicken using turbo button. when desired texture is reached place chicken in bowl and set aside (don't worry about cleaning out the bowl)

place garlic in bowl and chop speed 6 until it stops hitting the sides (around 5 secs). scrape down and place onion and oil in. cook for 2 minutes 100'c speed 5

add capsicum and cook for another 3 minutes 100'c reverse speed soft

add chicken and cook for 4 minutes varoma reverse speed soft

add in tomatoes and puree / water, beans, pumpkin, spices and stock concentrate. cook for 20 minutes 100' reverse speed 1

serve topped with coriander / cheese and cream as desired. we also had ours with steamed basmati rice and gluten free foccacia


* you could chop them in the thermomix, but i prefer the shape and texture of hand chopped capsicum
** i chopped the pumpkin to about 1-1.5cm dice. most of it cooked down, but some were left in chunks which was perfect :)

Spicy Mustard Chicken (GF, TMX)

just converting before making, will return to update later...

ETA : oh my goodness, this was soooooo delicious!!!! loved it!!!!!!!!!! it would make enough for approx 6 people. photo tomorrow

1 onion, peeled & quartered
40g oil
2 tspns brown mustard seeds
2-3 cloves garlic
1 cinnamon stick
2 cloves
1 star anise
dried chilli
1 tspn turmeric
2 tspns ground coriander
2 tabs mild curry powder
750g chicken, cut into 2-3" dice
up to 150g water
6 tabs plain yoghurt (optional)
salt and pepper (or 2-3 tspn stock concentrate)
fresh coriander to garnish

chop onion 5 secs speed 5
add oil, fry 100' 5-6 mins speed 1
add spices and grind speed 6 for 5-10 seconds, scrape down and repeat
fry 100' speed 1 3 minutes
add chicken, fry varoma reverse speed soft 8 min
add water & season
cook 15 mins 100' reverse speed soft
stir through yoghurt, serve with rice and coriander



posted by Karen at http://brazen20au.blogspot.com

Links - Indian

oh dear, i have 133 links saved in my bloglines ! no wonder it's so hard to find the new posts if there's not more than about 50 lol so here are the Indian ones I had saved to try one day...

Curry (Leaf) Powder
cumin / jeera bread
GLUTEN FREE bajra roti

Palak Panir
moth beans spinach gravy (what are moth beans)
vegetable & egg pulav
egg biriyani
pulav with whole spices
sweet & spicy okra
tomato saar (have made this and it's nice, VERY quick)
paneer butter masala
quick chickpea curry
aloo methi
bean & potato stirfry
garlicky lentils with spinach
potato okra stirfry
brinjal potato stirfry
tomato paneer
potato cauliflower curry
chickpea curry
Channa hariyali (chickpeas with coriander)
black bean curry & potato curry
mock aloo gobi (tmx)

chicken biriyani & gravy
methi chicken
grilled chicken kebab
Hyderabadi chicken biryani
methi murgh - chicken with fenugreek
murgh masallam
chicken vindaloo
chicken masala

koftas

aam kulfi
doodh peda
aam khand

hmmm well that got rid of 32 links lol i feel likei need to hold an indian themed dinner party to try some of these recipes - who's in?!



posted by Karen at http://brazen20au.blogspot.com

a Delicious Risotto Variation (Chicken, Porcini, Pea and Pumpkin) (GF, TMX)

The other night I was making risotto but didn't want to wait til our F&V shop arrived (home with Geoff) so decided to use up some stuff in the fridge and freezer. this was VERY good!! I make my risotto now based on baf65's recipe, which is a good one, much better than the one in my copy of the EDC. (i do love Tenina's version with basil, cream and lemon zest though, mmmmm)

I made this risotto using peas from our garden! yay! they were delish (though they needed a little more cooking than I'd given them).

If you are doing parmesan chop it before starting (maybe 10 secs on speed 8 i think)
chop a medium onion on speed 5 for a few seconds
add 50g of olive oil
saute for 2mins/100C/speed soft
add in some dried porcini mushrooms then chop on speed 5 until you can hear they are mostly chopped
pop in the butterfly
add 380g of arborio rice and 100g of white wine
saute for 2mins/100c/speed soft/reverse
add in 2tsp of stock concentrate (or 2 stock cubes) and 1000g of water
cook for 16mins/100c/speed soft/reverse *

Pour into thermoserver and leave to satnd for 5mins or so until more of the liquid is absorbed. serve with parmesan if desired

* at 8 minutes i added in:
1 chicken breast which i had previous put into portuguese spices, then grilled and chopped into 2cm pieces,
around 1/2 cup fresh peas (though i think fresh need to go in at the start of the cooking, frozen would go in now)
and about 200ml of pumpkin soup from the freezer :)

posted by Karen on http://brazen20au.blogspot.com/

Two Chicken Recipes

Power Chicken Salad
GLUTEN FREE

300g butternut pumpkin, peeled and cut into 1cm pieces
1 large brown onion, thinly sliced
1 large red capsicum, cut into 1cm pieces
500g chicken breast fillets, thinly sliced
400g can chickpeas, drained
60g baby rocket leaves
dressing:
1/3 cup low fat natural yoghurt
1/4 cup lime or lemon juice
2 tabs sweet chilli sauce (check GF)

gently fry pumpkin for 3-4 minutes. add onion & capsicum & cook 3-4 more mins. transfer to bowl
fry chicken until golden brown, transfer to bowl
add chickpeas and rocket to bowl and mix
mix dressing ingredients and drizzle over individual serves of salad


Healthy Chicken Patties
(can be GF)

2 cloves garlic, finely chopped
5 green onions, finely chopped
500g chicken mince
1 carrot, grated
100g green beans, finely chopped
1 egg
1 tspn brown sugar
1 tspn curry paste, or more if desired (check for GF)
1/2 tspn fish sauce
3 tspns cornflour (use pure maize corn flour for GF)
lemon wedges to serve
cucumber, tomato, olive & parsley salad, to serve

lightly fry garlic, then add green onions for 1 min. remove to bowl.
to bowl add all other patty ingredients, mix well
shape into patties (put hand in cold water frequenty to stop sticking)
lightly fry 4 mins per side, serve with lemon wedges and salad

Originally from Australian Healthy Food Guide, Nov 09
posted by Karen on http://brazen20au.blogspot.com/

Tasty Chicken & Pumpkin Patties and a Magazine Review I guess!

Have you seen the new magazine "Australian Healthy Food Guide"? I had seen it when a friend brought it on our time down the coast in the last school hols. I thought it looked quite good and was impressed that it had a lot of gluten free recipes identified in it (though as with most food mags there are a lot more that are, and aren't marked as such). I decided it wasn't really my sort of magazine in the end though, mostly because of stuff like recommending diet soft drinks as healthy and that kind of thing. It is worth a look though :)

Anyway, I'm going to pass this mag onto my sister and wanted to save a few recipes first. These recipes are all from the November 09 issue.

Tasty Chicken & Pumpkin Patties
500g skinless chicken breasts
500g pumpkin, peeled, seeds removed, roughly chopped
8 slices wholegrain bread (obviously i'll have to sub for GF)
6 green onions, finely sliced
3 tspns garam masala
1 bunch fresh herbs, chopped
2 eggs
3-4 tspns flour (GF if needed)

place chicken into food processor and mince. transfer to bowl
grate pumpkin and add to bowl
chop bread into breadcrumbs, stir into chicken & pumpkin
spray pan with cooking spray, lightly fry green onions until translucent. add garam masala and cook 1 min. cool and add to chicken mix with herbs, eggs and flour. mix well.
shape into 16 patties. fry in greased pan for 5 mins per side, or BBQ
serve with green salad

posted by Karen on http://brazen20au.blogspot.com/

Chicken Korma (GF, TMX) rough guide only

i was craving butter chicken last night but had no fennel seeds so decided to do chicken korma instead. I"m finding now that homemade just beats takeaway hands down, the bought ones are just too greasy and oily to eat and enjoy.

anyway, this is the second time i've made this in the thermomix and i had to start from scratch again because i hadn't written down the instructions last time. i'm sure there'd be a chicken korma in the new indian cookbook but i wouldn't know as i didn't get one before they went out of stock :(

WARNING: this is a very very rough "recipe", please don't make this and think that it's a failure if it doesn't work perfectly - it still needs tweaking! (feedback welcome)

2 tabs cashews
boiling water to cover
1/4 tspn saffron threads (or 1/4 tspn turmeric)
boiling water to cover
1 tab ghee or oil
pinch nutmeg or blade mace
good pinch ground cloves or 5 cloves
10-12 cardmom pods, lightly crushed
1 cinnamon stick
1 medium onion, peeled & quartered
1" ginger, peeled and halved
3-6 garlic cloved, peeled
around 600g chicken breasts or thighs, cut into 1-1.5" pieces
1/2 tspn chili flakes
1 tspn ground coriander
1/2 tspn garam masala
approx 1/3 cup coconut milk
approx 1/3 cup plain yoghurt
fresh coriander to serve

put cashews in a small bowl and add boiling water to just cover, sit for half an hour
put saffron in a small bowl and add boiling water to just cover

heat ghee or oil 1 minute 100' speed soft
add nutmeg or mace, cloves, cardmom pods, and cinnamon stick. saute for 2 minutes 100' speed soft
remove cardamom pods and cinnamon stick and add onion. scrape down sides and chop speed 5 for 5 seconds or until chopped. saute 3 minutes 100' speed soft
add cashews (reserve water) and chop speed 6 for 5-10 seconds until cashews are finely chopped
fry for 3 minutes 100' speed soft
add chicken along with all the spices (chilli, ground coriander, garam masala, cardamom pods and cinnamon stick and fry for 5 minutes on varoma reverse speed soft
add the cashew water and cook for 10 minutes 100' reverse speed soft (add more water if it starts to stick)
add coconut milk and yoghurt and cook for another 8 minutes 100' reverse speed soft

sprinkle with chopped coriander and serve

note: i felt the chicken wasn't quite done enough, i will probably try cooking it longer next time (but i also had bigger pieces)

based on recipe from Curry

Black Eyed Bean Jambalaya (GF)

I discovered a container full of unopened packs of dried beans in our pantry while menu planning last week, and resolved to use some of them! I have never cooked with (or eaten that I know of) black eyed beans so I had no idea what to make with them! I googled and found this recipe which sounded good, and got my beans soaking overnight.

that was on monday and i didn't get to the supermarket to buy the meat part til today LOL (i did drain the beans and put them in the fridge though, they didn't soak til now!)

I made some minor changes to this recipe and it was SOOOOOOO tasty - we loved it! a definite hit in this house!

Black-Eyed Bean Jambalaya

1 Onion, chopped
2 sticks Celery, chopped
1 green and 1/2 red capsicum, seeded and chopped
5-6 shortcut pieces gluten free bacon (or 3 rashers)
Oil for sauteing
2 c Uncooked rice (i used jasmine but would rather use basmati if i had any)
2 1/2 cups water
2 heaped teaspoons chicken stock concentrate, or 2 gluten free stock cubes
1 can diced tomatoes
400g dried black eyed beans, soaked overnight and drained
6-8 sliced of gluten free salami, diced
6 mushrooms, sliced
2 chicken breasts, diced
chillis of your choice, optional (i would use a couple of jalapenos if i could)

Heat oil and add onion, celery and capsicum. fry for a few minutes then add bacon. fry for another 3-5 minutes then add rice. cook for another few minutes and then add water, stock, tomatoes, soaked beans, salami and mushrooms. stir well.
let it come to a boil, lower heat and cover, then leave for 30 minutes. stir well and let stif ro 5 mintues then serve.



so easy and sooooo tasty. i meant to boil the beans before inlcuding them but forgot, but they were the perfect texture - just slightly chewy.

Thai Chicken Risotto - First Draft (GF, TMX)

this was soooooo yummy! bit too spicy though and definitely too much to go in the thermomix properly (oops lol) i will list what i used in it but please keep in mind that quantities need to be lowered...

1-2cm ginger, peeled
1-4 garlic cloves, peeled
1 onion, peeled & quartered
1 carrot, peeled & cut into 1" pieces
50-90g thai curry paste of any kind *
40g oil
370g arborio rice **
100g apple juice optional ***
1 tin coconut milk
make up to 1000g liquid with water ****
2 chicken stock cubes or stock concentrate
1 heaped tspn brown sugar (optional if using juice)
1 small chicken breast, cut into 1.5cm cubes
vegies (not sure on weight, i used 1 red capsicum, 1 tin baby corn, around 1/3 cup baby peas, & 5 small shallots / spring onions)

put garlic & ginger in bowl & chop on speed 6 for 2-5 seconds
add onion and chop on speed 5 for 5 seconds, add carrot and chop on speed 4-5 for a few seconds
add oil and curry paste and cook for 3 minutes on 100'c speed 1
add rice & juice if using and cook for 3 minutes on 100'c reverse speed 1
add coconut milk, liquid to make liquid up to 1000g, stock cube and sugar and cook for 10 minutes on 100'c reverse speed soft
add chicken and cook for 5 minutes on 100'c reverse speed soft
add vegies and cook for a further 5-7 minutes on 100'c reverse speed soft

place in thermoserver for 5-10 minutes and serve

* i used 15g of a thai green and then the rest was a mussamun curry paste. we use the aldi ones which are GF (check labels)
** this was too much rice, will reduce this amount to closer to 300g next time
*** I didn't have any :(
**** this will need to reduce with reduced rice, but you want a total of 1000g (or your reduced total) including your juice and coconut milk

chicken nugget adventures

if anyone has a FABULOUS gluten free chicken nugget recipe please share, i am not having luck!

tonight am trying version 3, based on chat with a friend last week. have cut up the breast into chunks, used a meat mallet lightly, mixed in mayo (unfortunately not homemade) with a little paprika and turmeric, and then rolled in crushed GF cornflakes (which were rejected as breakfast cereal) and sprayed with a little rice bran oil. now baking... fingers crossed!

we are having with frozen chips (the aldi purple ones are GF) and i will probably do some steamed veg as i can't cope without veg LOL

update: these were the most successful so far! they tasted a little sweet to me (from the mayo no doubt) but not inedible, and emelia wasn't too keen, but everyone else loved them! they were all demolished ;)
next time i will have to try making my own mayo (not that i've had any success with it yet ;))