Butter Chicken with Roasted Cauliflower and Carrots

Another Primal Diet success- hmmm...this dish takes a little effort but it is SO well worth it... but it makes plenty to feed you for a few meals! I modified this recipe to be a little more flavorful and use what I had on hand.

Roasted Veggies filled the role of rice. Equally satisfying.

Chicken
4 lbs. Chicken (I used thighs and breasts) cut into 1" pieces
6 garlic cloves, crushed
2 Tsp. Garam Masala
3 Tsp. Ground Coriander
3 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
6 oz. Greek-style yogurt

Sauce
7 Tbsp. Butter, chopped
1 Tbsp. White Vinegar
4 Tbsp. Tomato Paste
1 Tsp. Garam Masala
1 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
1 Can Chopped Tomatoes
1.5 Tsp. Cardamom
1.5 Tsp. Cinnamon
1 1/2 C. Coconut Milk
Sea Salt
Crushed Red Pepper
1 Handful Cilantro, coarsely chopped

Vegetables
1 Head Cauliflower, washed and pulled into 1" pieces
8 Carrots, washed, scraped and cut into 3" pieces
Olive Oil
Sea Salt
Pepper
Garam Masala


In a glass dish, place the chicken and rub with all the spices and yogurt. Massage with hands until all pieces are covered. Cover dish and place in fridge for at least an hour.

Preheat the oven to 400. In a deep skillet, melt the butter. Add the vinegar, tomato paste, canned tomatoes, and spices. Heat until it boils and let simmer for about 5 minutes. Add the chicken. Let it simmer for about 15 minutes, until the chicken is cooked through.

In a baking pan with foil, on one side add the cauliflower, drizzle with olive oil and season with salt and pepper. On the other side, add the carrots, drizzle with olive oil and season with salt and garam masala. Cook for 15 minutes. Turn the veggies and place in oven for another 10 minutes.

Add the coconut milk and season with salt and crushed red pepper. Let cook for another few minutes.
Serve over roasted veggies with a pinch or two of cilantro.

This will rock your world. And there is a LOT of extra sauce.... delicious.
-e

Grilled London Broil with Chimichurri Sauce

Chimichurri- originally from Argentina- this sauce is a combination of fresh herbs, garlic, vinegar and olive oil. Parsley, Cilantro, Oregano...use one or all. No real rules-- just fresh, delicious flavors that meld perfectly with grilled meat. Can be served with chicken, beef and even lamb (but definitely add mint to that one!).

 

 

1 Bunch Cilantro, washed and chopped
5 Cloves Garlic, finely chopped
3 Tbsp. Seasoned Rice Vinegar (or Red Wine Vinegar)
1 Lime, juiced
1 Jalapeno, chopped
1/3 C. Olive Oil
1 Tsp. Cumin
Crushed Red Pepper
Black Pepper
Sea Salt
1.5 Lbs. of London Broil (or Flank Steak)

In a food processor, add the cilantro, garlic, vinegar, lime, and jalapeno. Puree for about 20 seconds until everything is thoroughly pureed and mixed. Pour into a bowl , add the olive oil and stir. Season with cumin, salt, pepper, and crushed red pepper.

In a glass dish, place the London Broil. Pour half the chimichurri sauce over it, rub in with your hands, cover and place in fridge. Cover the remaining sauce and refrigerate for later.

Marinate for at least one hour. Grill meat until medium rare, about 4 minutes on each side. Serve with the remaining sauce.

Perfect for the summer-- grilled meat, served with fresh veggies and sunshine!
I served with a potato (microwaved, seasoned with salt and pepper and then sautéed for one minute) and sautéed green beans with garlic and cumin.
Enjoy, e

Pan Roasted Pork Loin with Oven Roasted Carrots

The challenge of eating low carb is feeling full. I always seem to lean on quinoa, tortillas and of course my personal favorite: the potato. This dish has is flavorful and hearty enough to fill the tummy and stir the senses. I was definitely satisfied*.
*Side note: Served with Roasted Artichoke

Pork Chops
4 Pork Loin Chops (about 1.5" Thick)
2 Tbsp. Unsalted Butter
1 Tbsp. Dried Rosemary
1/3 C. White Wine
2 Cloves Garlic, chopped
Salt
Pepper

Carrots
10-12 Carrots, cleaned, cut in half
Olive Oil
2 Tsp. Smoked Paprika
1 Tsp. Garlic Powder
Salt
Pepper

Preheat oven to 400. Place the carrots on a baking sheet with aluminum foil. Drizzle with olive oil and sprinkle with paprika, salt, pepper and garlic powder. Rub it in and place in oven for 30 minutes.

In a large pan, melt butter over medium high heat. Add pork chops and brown on both sides, about 2 minutes on each side. Pour in wine, garlic, rosemary and season heavily with salt and pepper. Cook uncovered for about 20 minutes until cooked through.

The butter and wine definitely add a richness to this dish, luckily since there are low carbs you can enjoy without guilt.
- e

How to Roast an Artichoke

Typically I steam artichokes. This leaves them fairly flavorless and only a spoon for the lemon curry mayonnaise I dip them in.Tonight I thought I would mix it up and roast them. It was a good decision.

Beautiful AND delicious.

The Chokes
2 Artichokes (one for you and one for someone else, sharing isn't fun with 'chokes)
1/2 Lemon
2 Garlic Cloves, chopped
Olive Oil
Salt
Pepper

The DIP
1/4 C. Mayonnaise (REAL)
1 Tablespoon Curry
1/2 Lemon
Pepper

Preheat oven to 425 degree. Rinse the artichokes, chop an inch off the top and the stem off the bottom. Be sure to cut straight so that it can stand on its own. Spread the leaves so that all the toppings can get in.
On a pan lay out 2 pieces of aluminum foil  (one for each 'choke). Place each one in the center of their foil. Drizzle with olive oil, garlic, salt, pepper and lemon juice (Making sure it gets in between the different leaves. Wrap up with foil and place in oven for an hour.

To make the dip, mix all the ingredients and chill while the 'chokes are cooking.

When they are done, removed from oven and place on plate. Serve immediately.

These end up being flavorful and juicy. They are great with the dip, or without!
Enjoy, e

Raw Asparagus Salad with Citrus-Mint Dressing

Raw asparagus? Rather have it steamed with hollandaise sauce? Me too. UNTIL I had this salad! I was even more surprised how much my husband loved it! It's easy, healthy and delicious- total triple threat.

It is all about the fresh herbs...mint added a nice surprise

Salad
1 Bundle Thin Asparagus
3/4 Cup Cherry Tomatoes, halved
Sea Salt
Pepper
1 Tbsp. Olive Oil
1/4 C. Walnuts, chopped
1" Chunk of Fresh Parmesan Cheese

Dressing
3 Tbsp. Olive Oil
Juice of 1/2 Lemon (use more if lemon isn't super juicy)
2 Tbsp. Fresh Cilantro, chopped
2 Tbsp. Fresh Mint, chopped

Wash the asparagus, trim off the rough ends, and then chop into bite sized pieces and place into a bowl. Add the tomatoes.

In a small bowl, whisk olive oil, lemon juice and fresh herbs.

In a frying pan, heat 1 tsp. of olive oil, add walnuts and brown. Approx. 3 minutes. Remove from heat and add to asparagus.

Coat asparagus with the dressing. Season with salt and pepper, and more lemon juice if desired. Top with freshly grated Parmesan cheese. Serve as a side or add avocado and grilled chicken to make it a meal!

Fresh and delicious.
-e