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.

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

Roasted Pumpkin & Spinach Salad (GF)

Made this for last night. I knew what i wanted to put in the dressing but felt like i was missing the magic ingredient. when i googled I found a recipe that was virtually identical to what i'd already done! so i knew i was on the right track ;)
by the way the 'magic' ingredient was seeded mustard lol

amounts are to your taste...

pumkin, cubed (peeling optional)
baby spinach
pepitas (pumpkin seeds), lightly toasted*
feta
red onion, finely sliced (i forgot this even though i'd bought the onions specially! but it would be goooooood)

dressing:
honey
olive oil
lemon juice
seeded mustard
salt
pepper
(some dill would be lovely too, if you like it)

mix dressing, pour over salad and toss. yum!


* i toast over a low - medium heat in a small pan



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

Links - Meat Dishes #2

link to first lot

homemade breakfast sausage

asian peanut butter pork - slow cooker

Chicken & Cider Stew w/ Apple & Potato Mash

five spice pork belly

gosht do piaza (lamb with double onions)

dal gosht - spiced lamb with lentils

mongolian beef

chicken stewed in wine, garlic & cinnamon

caldo gallego (spanish soup with bacon & chorizos)

honey ginger chicken

truman capote's chicken hash

chicken with bacon, rosemary and lemon

leek and cheese (and mince) soup

Links - BBQ ideas (marinades, salads etc) #2

some more great ideas for BBQ's :D

chickpea salad with roasted red peppers

cranberry walnut chicken salad

dani's potato salad

silverbeet & orange salad

thermomix moroccan carrot salad

the canberra cook's potato salad

spicy honey chicken

spicy garlic shrimp

Links - Sweets (cakes, slices, pancakes etc) #2

ran out of room in the last list of 'want to makes' so here's part 2 :) part one can be found here

blueberry & yoghurt crumble cake

Chocolate pecan cheesecake bars

double lemon bars

easy apple pie

healthy pumpkin bread

light cranberry oatmeal bars

majestic and moist honey cake

maple huckleberry coffee cake

moist gingerbread cake from the crone

orange cranberry walnut loaf

parkin

peanut butter crispy bars

peanut butter oatmeal bars

pumpkin cake roll

pumpkin pecan scones

raspberry spice cake

sour cream coffee cake with chocolate and nuts

sour cream coffee cake

Honey Soy Braised Chicken Wings

from my favourite cookbook, Charmaine Solomon's Complete Asian Cookbook

1kg chicken wings
2 tabs peanut oil
1/3 cup dark soy sauce
2 tabs honey
2 tabs chinese wine or dry sherry
1 clove garlic, crushed
1/2 tspn finely grated ginger

cut wings into 3, reserve tips for making stock
heat oil and fry wing pieces on high heat til lightly browned
add rest of ingredients, reduce heat to low, cover and simmer for 30 mins until wings are tender. stir frequently and make sure the glaze does not burn
serve warm or at room temperature, either with steamed rice or as an appetiser

i'm planning on doing these in a slow cooker for tonight just to make life easier ;)

we used to make this ALL the time about 15-20 years ago! but to be honest i'm not a fan of chicken wings so i haven't made them in a long long time!

Honey-Roasted Parsnip Soup

this one IS fully made and YUM!

it is a fair amount of work for the small amount of soup you get, i have to be honest, but if you like parsnips you'll LOVE this. I think next time i'll use maple syrup (ack, i forgot to buy more!) instead of honey.

from here http://www.bbc.co.uk/food/recipes/database/honeyroastedparsnips_5334.shtml

Ingredients
25g/1oz unsalted butter
500g/1lb 2oz parsnips, roughly chopped
½ onion, roughly chopped
1 carrot, roughly chopped
1 small clove of garlic, roughly chopped
1 tsp thyme leaves
1 small bay leaf
1 tbsp clear honey
1l/1¾pt chicken or vegetable stock
6tbsp dry cider
4tbsp double cream

Method
1. Preheat the oven to 220C/425F/Gas7. Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 25-30 minutes, until golden brown. Add the onion, carrot and garlic and continue cooking for a further 10 minutes, then mix in the herbs and honey. Cook for about 10 minutes until the vegetables have caramelized.
2. Now remove the dish from the oven, add the stock and bring it to the boil on top of the stove. Reduce the heat and simmer for 10 minutes. Add the cider then pour the soup into a blender and purée until smooth. Strain through a fine strainer, bring back to the boil, then remove from the heat, swirl in the cream and serve.

ohhh forgot to say - next time i'll add the carrots in with the parsnips at the start - i ended up with falling apart parsnips and only just cooked carrots.