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Hazelnut Breaded Chicken

 

This recipe is an update of the versatile and easy chicken recipe I shared with you last autumn, which used almond flour and grated parmesan cheese as the “breading.” This one makes for an even more delicious breaded chicken dish, great for any night of the week, for entertaining and casual meals alike.

I usually use this breading with chicken, but you could use it to bread vegetables if you want to experiment with vegetarian options. You’ll simply adjust cooking time according to what you’re preparing!

The reason I started experimenting with hazelnut flour is because I was out of almond meal one night, and my family gobbled up this recipe saying they liked it even better than the previous version.

The other benefit to mention is that almonds can be overdone with the amount of almond milk and almond butter many are consuming. Don’t get me wrong — almonds are a wonderful food — but it is important to get a variety of nutrients from an array of foods, so mixing it up is a good thing!

Ingredients

  • 2 organic chicken breasts with tenders, remove tenders by cutting them off with kitchen scissors
  • 1 pasture-raised egg
  • 1/2 cup hazelnut meal (can be found in the baking aisle of your grocery store)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon real salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon grass-fed butter
  • 1 tablespoon olive oil

Directions

  1. Preheat your oven to 375 degrees F.
  2. Lightly beat the egg in a shallow dish and set aside.
  3. Make grain-free “breading” in another shallow dish by mixing hazelnut meal, grated parmesan cheese, salt and black pepper.
  4. Remove the tenders from the breasts if they are still attached.
  5. Heat a large oven-safe sauté pan over medium-high heat.
  6. Add the butter and oil and bring to a shimmer.
  7. Run each tender and breast through the egg to coat it thoroughly.
  8. Cover tenders and breasts in dry mixture, turning each over and covering them entirely with the breading mixture.
  9. Add the chicken breasts to the pan. Then add tenders to the pan.
  10. Cook each piece without turning until beginning to brown, about 5 minutes.
  11. Turn each piece and cook until equally brown on the other side, about 5 minutes more.
  12. Baste browned sides with butter and oil from the pan.
  13. Keep breasts and tenders in the sauté pan and place in the oven.
  14. Remove tenders after about 15 minutes, or until their internal temperature is 165F. Remove breasts after about 30 minutes, or until their internal temperature is 165F.
  15. Let sit for about 5 minutes and serve with a vegetable. Enjoy!
Uncategorized

Grain-Free Breaded Chicken

breaded_chicken

This recipe is delicious and easy. The breading can be used for fish and pork chops as well. You could even use it to bread vegetables if you want to experiment with vegetarian options. You’ll simply adjust cooking time according to what you are preparing! Enjoy.

Ingredients 
  • 2 organic chicken breasts with or without tenders
  • 1 egg
  • 1/2 cup almond meal, hazelnut meal or I use this grain-free baking flour
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon real salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon grass-fed butter
  • 1 tablespoon olive oil
Directions
  1. Preheat your oven to 375 degrees F.
  2. Lightly beat the egg in a shallow dish and set aside.
  3. Make grain-free “breading” in another shallow dish by mixing almond meal or grain-free flour, parmesan cheese, salt and black pepper.
  4. Remove the tenders from the breasts if they are still attached.
  5. Heat a large oven-safe sauté pan over medium-high heat.
  6. Add the butter and oil and bring to a shimmer.
  7. Run each tender and breast through the egg to coat it thoroughly.
  8. Cover tenders and breasts in dry mixture, turning each over and covering them entirely with the breading mixture.
  9. Add the chicken breasts to the pan. Then add tenders to the pan.
  10. Cook each piece without turning until beginning to brown, about 4-5 minutes.
  11. Turn each piece and cook until equally brown on the other side, about 4-5 minutes more.
  12. Keep breasts and tenders in the sauté pan and place in the oven. Remove tenders after about 15 minutes, or until their internal temperature is 165F. Remove breasts after about 30 minutes, or until their internal temperature is 165F.
  13. Let sit for about 5 minutes and serve with a vegetable. Enjoy!
recipes

Slowcooker Chicken with Cashew Milk and Spices

chicken_korma

This recipe is a fan favorite! It was inspired by a korma dish my children love to get from our local Indian restaurant. In an effort to duplicate those flavors at home, this is a new take on the korma but it’s gluten-, dairy- and nightshade-free (which is great for those following an anti-inflammatory diet). Like korma, it’s warming and flavorful but not spicy so it is super kid-friendly. Turmeric and ginger add to the layers of flavor and the anti-inflammatory quality.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped finely
  • 2 cloves garlic, minced
  • about 2 pounds of organic chicken breast cut into 1-inch pieces or strips
  • sea salt or real salt
  • 1 cup of cashews soaked for at least 4 hours, but as long as overnight
  • 1 cup fresh water
  • 2 bayleaves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 2-inch piece of fresh ginger root, peeled and grated
  • 4 cups of chicken broth
  • generous handful of fresh cilantro, chopped

foodandhearthmontage_korma

Directions

  • Soak cashews in water for at least 4 hours or overnight
  • In a large pan, over medium heat, warm olive oil until shimmering
  • Add onion and garlic and sauté until fragrant, about 3 minutes
  • Add bayleaves, cinnamon, cumin, turmeric, coriander and ginger root and sauté until spices evenly coat the chopped onion and garlic, about 3 minutes
  • Stir in the broth and deglaze pan, and bring the mixture to a boil
  • Add raw chicken to your slow cooker and season with salt
  • After the spice/onion/garlic mixture has come to a boil, remove from heat and transfer it into the slow cooker, pouring over the chicken until chicken is all covered
  • Set slow cooker to high for 3 hours or low for 6 hours (low setting is preferred)
  • Rinse soaked cashews and add them to your blender with 1 cup of fresh water, blend until finely puréed to the consistency of buttermilk.
  • Add cashew milk to the slow cooker about 30 minutes before chicken is done
  • Stir gently to combine cashew milk with the chicken
  • Remove bayleaves
  • Garnish with cilantro
  • Serve alone or over a starch like sweet potatoes or cauliflower rice, with a green vegetable on the side, and enjoy!
recipes

Almond Chicken Soup with Sweet Potato, Spinach and Ginger

In January 2011, when my second baby was just months old and I was suffering from some pretty extreme postpartum blues, I took a chance and applied to become a featured blogger for Whole Living Magazine. What I’d be doing as a featured blogger was following Whole Living’s 28-Day Action Plan, which was a basically the Whole30, before the Whole30 came on the scene.

As I embarked on the 28-Day Action Plan, and cut out all refined foods, including coffee, gluten, sugar and dairy, I was excited. But my excitement soon turned to searing headaches, frustrating cooking sessions in my original 1940s kitchen, steep learning curves and a hunger like I hadn’t experienced before. As a tired, nursing mother, all I wanted to do was sit down with a plate of cheese and Wheat Thins, but I endeavored to stay true to the challenge.

Once I rounded the bend and felt like I could more efficiently and easily prepare health-promoting foods, I found this soup recipe on the Whole Living blog. It became one of the first recipes I made that satisfied me, warmed my insides, and was easy enough for me to prepare, double batch and reheat in a pinch. I ate it for lunch, dinner, and, on somedays, for breakfast!

Over the last six years, I have modified the recipe to make it easier to prepare — for instance, I use baby spinach instead of collards because I can easily grab a generous handful of greens from a pre-washed box, versus washing and trimming large collard leaves, but you can use collards or kale or any type of dark leafy green. I also have the butcher cut my chicken breasts into one-inch cubes so I don’t have to do that step at home.

I consider this recipe the one that ushered me into the world of whole-foods cooking and nutrition, so it holds a special place in my heart. Here you go; I hope you enjoy it!

chickenalmondsoup

Ingredients
4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup baby spinach
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime
1 avocado
Directions
Sauté onion and garlic until fragrant in large stockpot.
Add the sweet potato, then the chicken stock and bring to a boil.
Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste.
Add the spinach and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes.
Stir in the almond butter paste. Season with salt and pepper.
Ladle the soup into bowls, and top generously with cubed avocados in lime juice.
Recipe Inspiration
Martha Stewart’s Whole Living Magazine