Glazed Chicken

Thanks Jen! http://www.cooks.com/recipe/hv2x49pw/honey-glazed-chicken.html

Barbeque Baked Chicken

This quick solution to yet another round of baked chicken breast turned out really yummy.

4 bone-in chicken breasts
1 small can tomato paste
3 tablespoons mustard
3 tablespoons honey
1 tsp ground chile powder
1/4 tsp ground ginger
1/8 tsp chipotle powder
1 tsp salt

Put the chicken into a glass baking dish. Mix all other ingredients in a small bowl to make a thick paste; then slather on the chicken. (I use my hands to do the slathering.)

Bake at 350 until the chicken is cooked through. Test the temperature at 40 minutes; could take up to an hour.

SCD notes: homemade ketchup can take the place of the tomato paste; chili powder is basically a blend of ancho chile powder and ground cumin in about a 3:1 ratio.

Kielbasa & Kale Stew

This is just a rough recipe: adjust proportions to suit.

1 turkey kielbasa
chicken stock
6 medium carrots
1 bunch kale
2 medium onions
1/4 cup (or so) red wine
red pepper flakes
(salt if needed---depends on your stock)

Slice the kielbasa, carrots, kale, onion into smaller than bite-size pieces. Cook the vegetables and kielbasa in the chicken stock and add water as needed so everything is covered. Add the wine. When the carrots are soft, enjoy.

The wine is optional, but you'll be amazed how much it improves the soup.

Citrus Muffins (with butternut squash)

These muffins are adapted for SCD from Harry Eastwood’s St. Clement’s Cupcakes in Red Velvet and Chocolate Heartache. I bought a kitchen scale just so that I could bake out of this cookbook published in the UK and not yet translated into American measures. Now I wish I had gotten one years ago.

Citrus muffins

300g butternut squash
zest of 2 lemons
zest of 2 oranges
3 large eggs
100g honey
juice of 2 oranges
juice of 1 lemon
150g almond flour
50g coconut flour
2 tsp baking soda
1/4 tsp salt
[1/4 cup water]

Preheat oven to 325°. Put muffin papers in 12 muffin cups.

Peel and finely grate the raw butternut squash. If you grate by hand, you can reduce the amount down to 200g. If you use a food processor, pick out the largest chunks. Don’t do this until you’re ready to mix the muffins, or the squash will get dry.

Zest the lemons and oranges & chop the zest. I like to use a vegetable peeler followed by a knife. You can use a fairly rough chop if you like larger pieces of zest.

Weigh and mix the flours, baking soda, and salt. Add eggs, squash, honey, lemon juice, and orange juice. Mix everything together well. If the mixture seems too dry to spoon into muffin cups, add up to 1/4 cup water.

Spoon into muffin cups. Bake for 40 minutes---until firm to the touch. Serve with a drizzle of honey, lemon curd, or marmalade.

Sweet curry squash

2 chopped yellow onions
entire butternut squash, diced (1/2 inch pieces)
1/2 cup cashews or macadamia nuts
oil
garlic
salt
sweet curry powder and other Indian spices
cardamom
red pepper flakes
lemon peel (or orange peel)

1/3 cup raisins
orange juice
honey

scallions to top

Cook onions with oil, salt, and Indian spices to transluscent, and set aside. Cook squash with oil and all spices to just short of soft (and definitely not mushy) and nuts to browned. Add onions back in, add raisins and splashes of orange juice, and drizzle on a bit of honey after orange juice has reduced. Sprinkle chopped scallions on top when serving.

Spaghetti squash biryani

1/4 roasted spaghetti squash
2 large onions, chopped
1/8 cup raisins
1 cup cashews
1 peach, diced
oil
salt
1 T sweet curry seasoning
1 T tandoori seasoning
1 T ground cardamom

Saute onions and cashews in oil with salt and half the spices until browned, and set aside. Heat up roasted spaghetti squash and raisins in the pan with salt and the remaining spices, stir in onions and cashews, and add the diced peach. Serves 4.

The spaghetti squash and fruit will add plenty of sweetness, so you don’t need any honey or sugar in the dish.

Summer "Pasta" Salad

I finally figured out how to replace the starch in my favorite summer food!

Summer "Pasta" Salad

All measurements are approximate.

1 head cauliflower
4 medium tomatoes
1/4 cup fresh basil leaves
4 tablespoons olive oil
1 tablespoon balsamic vinegar
freshly grated parmesan and/or romano
salt/black pepper to taste

Chop the cauliflower into small bite size pieces. Steam until tender. Drain well.

Chiffonade the basil leaves (roll leaves into a cylinder using a big leaf as a wrapper, then use a good knife to chop into thin strips). Chop the tomatoes.

Mix together the warm cauliflower, tomatoes, basil, olive oil, vinegar. Salt to taste, but not too salty. Serve with a generous sprinkle of grated parmesan.

Optional: add leftover chunks of cooked chicken or other protein