Ratatouille (nutrient-dense : dairy-free : grain-free)

Ratatouille (pronounced rat-uh-too-ee) is a perfect summertime side dish. French in origin, ratatouille consists of seasonal vegetables including zucchini, bell peppers, and tomatoes, simmered with olive oil and herbs.  One of my favorite things about ratatouille is that it is just as delicious when served cold as when served warm. I make up a large pot of ratatouille and then eat it as an easy, cool side dish throughout the rest of the week.

Traditionally, ratatouille contains eggplant, but since no one in my family likes eggplant, I make my ratatouille without it.

Ratatouille
Serves 4-6

• 6 Tb extra-virgin olive oil
• 2 medium white onions, chopped
• 1 bay leaf
• 2 bell peppers, chopped (red, orange, and/or yellow peppers work well in this dish)
• 1 medium zucchini, chopped 
• 2 yellow summer squash, chopped
• 4 cloves garlic, minced
• 2 tsp celtic sea salt (or less if your tomatoes are salted)
• 1/2 tsp freshly ground pepper
• one 18-ounce jar of Jovial diced tomatoes (or substitute fresh tomatoes)
• 1 Tb fresh oregano, minced (or substitute 1 tsp dried oregano)
• 2 Tb red wine vinegar (or substitute 1 Tb balsamic vinegar and 1 Tb apple cider vinegar)

1. Put the olive oil in a 4-quart, heavy bottomed pot. Add the onions, 1 tsp salt, and bay leaf. Cook over medium-high heat for about 10 minutes, stirring occasionally.
2. Meanwhile, chop the bell peppers, zucchini, and squash. Keep the peppers separated from the squash since they will be added to the pot at different times.
3. Stir the bell peppers into the pot and cook another 5 minutes.
4. Meanwhile, mince the garlic.
5. Add the zucchini and summer squash to the pot, and sprinkle with the other 1 tsp salt and 1/2 tsp pepper. Stir it all together and cook about 3 more minutes.
6. Meanwhile, mince the oregano.
7. Stir the garlic into the pot and cook about 2 minutes, just until the garlic is nicely fragrant.
8. Add the tomatoes, vinegar, and oregano to the pot. Cover the pot and reduce the heat to medium-low, to maintain a simmer. 
9. Simmer, stirring occasionally for 15-20 minutes. Taste and adjust the salt and pepper if necessary.
10. Turn off heat and serve! Fried potatoes make a nice pairing with ratatouille. Leftover ratatouille is fantastic when served cold.

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Hawaiian Chicken Long Rice (grain-free : dairy-free : gluten-free)

Chicken Long Rice is a simple, delicious Hawaiian dish. Chicken thighs are simmered in ginger-and-garlic infused chicken broth, with green onions and bean thread (cellophane) noodles added at the end. My 7-year-old son declared this to be the "best soup he's ever had," and the rest of us really enjoyed it too.

Chicken Long Rice
Recipe adapted from Foodland.com
Serves 5-7

• 2 cups chicken bone broth, preferably homemade
• 2 cups filtered water (or use more chicken broth if using storebought broth)
• 6 bone-in, skin-on chicken thighs, preferably non-GMO
• 2 cloves garlic, peeled and minced
• 1/2 tsp dried ginger
• 1 Tb sea salt
• 1/2 tsp soy sauce (I use gluten-free organic tamari)
• dash cayenne pepper
• 1 tsp rice vinegar
• 5 green onions, sliced, with white and green parts separated
• 4 ounces bean thread (cellophane) noodles

1. Combine the broth, water, garlic, ginger, salt, and chicken thighs in a heavy-bottomed 4-quart pot.
2. Bring to a boil and skim off any foam.
3. Reduce the heat to a low simmer and cover the pot. Allow the chicken to cook for 35-40 minutes, until fully cooked.
4. Meanwhile, slice the green onions, separating the green parts from the white parts. Slice the white parts about 1/4-inch wide, and the green parts about 1/2-inch wide.
5. Remove the chicken from the pot and set aside to cool.
6. Stir the soy sauce, cayenne, and rice vinegar into the broth in the pot. Taste the broth and add more salt as needed.
7. Add the white parts of the green onions and the noodles to the pot. Allow to simmer for about 10 minutes.
8. Once the chicken is cool enough to handle, remove the bones and chewy bits. Discard most of the skin (or set it aside for the dog!). Chop the meat into bite-sized pieces.
9. Add the chicken and onion greens to the pot and bring to a simmer. Cook just long enough to re-warm the chicken. 
10. Ladle into bowls and enjoy!

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Hawaiian BBQ Huli Huli Chicken (gluten-free : dairy-free : nutrient-dense)

The last stop on our homeschool "trip" around the USA is Hawaii. In searching around for Hawaiian recipes, I found Huli Huli chicken, which is the Hawaiian version of BBQ chicken. The BBQ sauce is actually quite similar to teriyaki sauce, but with the unlikely addition of ketchup.  I developed this Hawaiian-inspired recipe for Huli Huli Chicken last week, and my family absolutely devoured it. This is a recipe we'll definitely be coming back to again and again.

Huli Huli Chicken

Serves 4-6

• Marinade Ingredients:
• 1 cup gluten-free tamari soy sauce
• 12 ounces pineapple juice
• 1/4 cup ketchup (We love Annie's organic ketchup!)
• 1/4 cup rice vinegar
• 1/4 cup sucanat
• 6 cloves of garlic, minced
• 1&1/2-inch knob of ginger, peeled and rasped (or minced very finely)
• 1/4 tsp dried cayenne pepper
• 6 skin-on chicken thighs, preferably non-GMO
• Sunflower oil, or other high-heat oil, for greasing the sheet pan

1. At least 8 hours before dinner, prepare the marinade. Combine all marinade ingredients in a bowl, stir well, and give a few minutes for all of the dry ingredients to dissolve and become incorporated. 
2. Stir up the marinade and reserve 1 cup which will be used to make the basting sauce. 
3. De-bone the chicken thighs. There is a simple tutorial here that shows how to remove the bones. (I save and freeze the chicken thigh bones until I have accumulated enough of them to make a pot of homemade chicken bone broth.)
4. Cut the de-boned chicken thighs in half. This allows the chicken to have more contact with the marinade and also allows it to cook faster.
5. Nestle the chicken into the remaining marinade, making sure the chicken is fully submerged. Cover and refrigerate for ~8 hours (and refrigerate the reserved marinade as well).
6. About 35 minutes before dinnertime, remove the marinating chicken from the refrigerator. 
7. Preheat the oven to 425 degrees F. Make sure the oven rack is around the second rack of the oven from the top, not too close to the broiler but also not down in the lower half of the oven.
8. Put the reserved cup of marinade in a small saucepan. Bring to a boil and allow to simmer ~15 minutes, stirring occasionally, until thick enough to easily coat the back of a spoon.
9. Generously grease a baker's half sheet pan with sunflower oil.
10. Remove the chicken from the marinade and arrange it on the sheet pan, skin side down. 
11. Once the oven is preheated, place the chicken pan in the oven and cook for 8-10 minutes.
12. Remove the sheet pan from the oven, baste the chicken with the thickened sauce, and flip the chicken over. Baste the chicken again and place back in the oven.
13. Set the oven on broil and allow the chicken to cook for 6-8 minutes. The broiler will nicely crisp up the chicken skin, but be sure to watch the chicken CLOSELY to make sure it does not get burned. 
14. Remove the chicken from the oven and allow to cool a few minutes before serving. If desired, the remaining thickened sauce can be served alongside the chicken.
15. Serve and enjoy! Nutrient-dense white rice or pineapple coconut rice would make a great side dish for this meal.

Do you have a favorite Hawaiian-inspired recipe?

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Wyoming Baked Beans (grain-free : gluten-free : dairy-free : nutrient-dense)

My children and I are continuing our homeschool unit on the United States, and that means I have the opportunity to find more family favorite recipes from the regions we are studying. The latest recipe is Wyoming Baked Beans. I created this recipe the way I often create new recipes: by looking at several recipe variants of a dish and then mish-mashing them all together in the way I think will appeal most to my family's tastes. So I would say this recipe has been inspired by recipes for Wyoming Baked Beans, rather than being an authentic recipe for that region. 

Wyoming Baked Beans combines beans, beef, bacon, and vegetables, with a tasty tomato-based sauce. This dish could be a main course or a side dish. Everyone in my family enjoyed this recipe. 

Wyoming Baked Beans

Serves 6-8

• 1 pound dry white navy beans
• filtered water
• 1 tsp baking soda
• 1 Tb Celtic sea salt
• 3 slices of thick nitrate-free bacon, chopped finely
• 1 large white or yellow onion, chopped
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1 pound ground beef, preferably grassfed
• 1 tsp Celtic sea salt
• 1/2 tsp freshly ground pepper
• 1/3 cup sucanat
• 2/3 cup ketchup (I use Annie's organic ketchup)
• 1 Tb blackstrap molasses
• 1/4 tsp ground allspice
• 2 tsp apple cider vinegar
• 2 Tb Dijon mustard

1. In a large bowl, cover the beans with plenty of filtered water and the baking soda. The beans will soak up quite a bit of water, so be sure to add plenty. Cover and allow to soak overnight. This important step reduces the phytic acid antinutrient in the beans.
2. Drain and rinse the beans. Place the beans in a medium-large pot, cover with filtered water, and bring to a boil. Skim off and discard the foam. Reduce the heat to maintain a simmer, stir in 1 Tb salt, and cook until the beans are soft, about 1.5-2 hours. Stir occasionally.
3. Drain the cooked beans, reserving the liquid for later use. 
4. In a large (4 quart) oven-safe pot, sauté the bacon for a few minutes until the fat has been rendered (melted). Meanwhile, chop the onion.
5. Add the onion to the pot and sauté in the bacon grease for about 5 minutes.
6. Meanwhile, chop the celery and carrots.
7. Crumble the ground beef into the pot. Add the carrots, celery, 1 tsp salt, and 1/2 tsp pepper.
8. Brown the ground beef for a few minutes, stirring occasionally.
9. Meanwhile, combine the ketchup, molasses, allspice, apple cider vinegar, and Dijon mustard. Stir to combine.
10. Sprinkle the sucanat over the meat and vegetable mixture. Stir in the ketchup mixture and 3/4 cup of the reserved bean liquid.
11. Put a lid on the pot and bake at 300 degrees for about 1 hour 15 minutes. If the beans look too dry, stir in a bit more of the reserved bean liquid. Remove the lid from the pot for the last 15 minutes of baking. 
12. Remove from the oven, stir the pot, and allow to cool a bit before serving. Marinated cabbage salad and/or fresh vegetables dipped in homemade ranch dressing pair well with this recipe.

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Cherry Cranberry Sauce

I was inspired to try a new recipe for cranberry sauce for the holidays when I saw Elana's recipe for cranberry sauce that included cherries. I normally make my cranberry sauce with the addition of apples, but since I still have sweet cherries in the freezer from last summer's harvest, I was intrigued to try making cranberry sauce with cherries. 

This Cherry Cranberry Sauce recipe uses fresh-squeezed orange juice and honey to balance the super tartness of the cranberries. The cinnamon stick adds a nice depth of flavor to the sauce, and this recipe resulted in a yummy sweet-tart cranberry sauce that made an excellent addition to our holiday meals. While I typically only make cranberry sauce around the holidays, my children enjoyed this recipe so much that they have begged me to make it several more times. This cherry cranberry sauce makes a yummy side dish any time of day, and is also great with granola or stirred into plain whole-milk yogurt.

Cherry Cranberry Sauce

Makes ~3 cups

• 2 cups cranberries
• 2 cups pitted sweet cherries
• 1 cup freshly-squeezed orange or tangerine juice
• 5 Tb mild-flavored honey (or more if you like your sauce sweeter)
• one cinnamon stick

1. Combine all ingredients in a medium pot. I use frozen cherries and cranberries in this recipe.  A lemon reamer works well for juicing the oranges/tangerines.
2. Bring to a simmer and continue to cook for about 30 minutes, until the sauce has reduced and the fruit has gotten rather soft. Stir occasionally.
3. Use a potato masher or fork to lightly mash the fruit, and cook a few minutes more.
4. Turn off heat and remove the cinnamon stick.
5. Allow to cool, then refrigerate in air-tight containers.
6. Enjoy this cranberry sauce as a side dish, with granola, or stirred into some plain, whole-milk yogurt.

Does your family enjoy cranberry sauce? Do you eat it only around the holidays?

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East African Bean Soup (grain-free : gluten-free : nutrient-dense)

Beans have never been one of my favorite foods. They've always been okay to me, but never anything to get excited about.  This recipe for East African Bean Soup has changed that: I love this soup, and so does the rest of my family.  This recipe has combines beans and vegetables with a flavor boost from coconut milk and curry powder. The result is amazingly delicious and, thanks to the coconut milk, this recipe is quite hearty and filling.

This recipe was inspired a recipe in Best of Regional African Cooking.

East African Bean Soup
Serves 8

• 2&1/2 cups dried pinto beans
• filtered water 
• 1 tsp baking soda
• 2 large yellow or white onions, chopped
• 2 Tb unrefined coconut oil
• 4 cups filtered water
• 2 cups diced tomatoes (I prefer Jovial or Pomi brand)
• 2 green peppers, de-seeded and chopped
• 1 can (13.5 ounces) full-fat coconut milk
• 2 tsp Madras curry powder*
• celtic sea salt, to taste

1. In a large bowl, cover the beans with plenty of filtered water and the baking soda. The beans will soak up quite a bit of water, so be sure to add plenty. Cover and allow to soak overnight. This important step reduces the phytic acid antinutrient in the beans.
2. About 3-4 hours before mealtime, chop the onions. 
3. Heat the coconut oil in a 4- or 6-quart pot with a lid over medium-high heat. Add the onions and a small sprinkle of salt. Sauté for 10-15 minutes, until the onions are translucent and have taken on a bit of brown, caramelized color.
4. In the meantime, drain and rinse the beans in a colander.
5. Add the beans to the pot with the onions. Pour in just enough filtered water to cover the beans; since the beans have already absorbed so much water during the long soaking process they won't absorb much more while cooking. In my pot, it takes about 4 cups of water to cover the beans.
6. Bring the beans to a boil and skim off any foam that rises to the top. Salt the cooking liquid; I find that 4 tsp salt is a good amount for my family's taste preferences. Reduce the heat to a simmer and cover the pot.
7. Allow the beans to simmer 2-3 hours, until they are fully cooked and soft.
8. Remove and discard one cup of liquid from the pot of beans. Shake the can of coconut milk well before opening it. Add the tomatoes, coconut milk, curry powder, and green peppers to the beans. Stir the pot to mix all the ingredients together well.
9. Bring to a boil, skim off any foam, and then simmer the soup for 20-30 minutes, until the peppers are cooked to your preference. Taste the broth and adjust the salt as needed.
10. Ladle into bowls, serve, and enjoy!

*Madras curry powder really is the best curry powder. It has such a fantastic flavor and aroma compared to other curry powders.

What is your favorite bean recipe?

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Marinated Cabbage Salad

Once a month, I attend a book club with a few friends where we share a meal together and discuss the month's book. Recently, my friend Nora hosted bookclub and she made a recipe I just had to re-create in my own kitchen: Claremont Salad, which I am calling Marinated Cabbage Salad. Nora modified the recipe from the original, and her salad was so perfect that I haven't made any changes to her recipe. (That is saying quite a lot, as I almost never follow recipes without fiddling with the ingredients somewhat.)

This Marinated Cabbage Salad is crispy, sour, and a tad bit sweet. It makes a perfect accompaniment to breakfast, lunch, or dinner, and it is a tasty addition to sandwiches. Marinated Cabbage Salad gets better over time, so although I eat it on the same day it is made, it is even better by day 3, and even better than that on day 5! This recipe will be a staple in our kitchen from now on.

Marinated Cabbage Salad
Makes 9-11 cups of salad

• 1 medium-large head of green cabbage
• 1 large yellow or white onion
• 3 medium-large carrots
• Marinade:
• 1/2 cup sunflower or peanut oil
• 3/4 cup white vinegar
• 4 Tb sugar
• 4 Tb filtered water
• 1 Tb finely-ground Celtic sea salt

1. Chop the cabbage into quarters. Remove the and discard core. Chop the cabbage and place in a very large bowl.
2. Cut the onion in half and remove the papery onion skin. Thinly slice the onion and sprinkle into the bowl with the cabbage.
3. Peel the carrots and slice them thinly. Add them to the bowl with the other veggies.
4. Combine the marinade ingredients. I like to measure and mix up the marinade in a glass Pyrex measuring cup, which allows for easy measuring and cleanup. Whisk the marinade well to combine.
5. Pour the marinade over the veggies and fold/stir to combine.
6. Cover the bowl and refrigerate for several hours before serving.  I like to transfer this salad into a large glass bowl with a lid.  This salad will be even better as it continues to marinate over the next few days. Consume within about a week. This salad makes a tasty addition to sandwiches!

Do you have a favorite salad during the winter months?

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Russian Korean Carrot Salad

This recipe for Russian Korean Carrot Salad is the first of many internationally-inspired recipes that I will be sharing in the coming months. During our recent homeschool world trip, we discovered many new foods that my family enjoyed, and I'll be sharing the best of them with you.

Given that I've never been to most of the countries we "visited" on our homeschool world trip, I would not claim that these recipes are truly authentic to the recipes of those countries. Rather, I would say that these recipes are inspired by the recipes from the different countries we visited.  I find it almost impossible to follow recipes without adding my own tweaks and refinements, so I modified almost all of the recipes I used for our world trip, often combining several different recipes or making adjustments to make the recipes better suit the tastes of my family.

Russian Korean Carrot Salad has a strange name, and there is no real agreement as to where its name originated. Nonetheless, apparently this type of salad is enjoyed in Russia and was often listed as a typical side dish for Russia. Russian Korean Carrot Salad is super tasty, and is especially enjoyed by myself and my daughter. It can be eaten within an hour after it is made, but it is even better the 2nd or 3rd day.  Enjoy this as a yummy side dish any time of day, or it also makes a great addition to sandwiches and liver paté on toast.  



Russian Korean Carrot Salad
Serves 5-7

• 2 Tb sunflower oil
• 1 large white or yellow onion
• sprinkle of finely ground celtic sea salt
• 2 Tb white vinegar
• 3/4 tsp ground coriander
• 1/4 tsp ground paprika 
• scant 1/8 tsp ground cayenne pepper
• 3/4 tsp finely ground celtic sea salt
• 1/4 tsp freshly ground pepper
• 1 Tb organic sugar
• 4 medium large carrots

1. Chop the onion finely. Heat the sunflower oil in a skillet over medium high heat. Add the chopped onion and a sprinkle of salt. Sauté the onion for 10-15 minutes, until well done and caramelized to release its natural sweetness. I like to use my bamboo spatula to sauté the onion.
2. Meanwhile, combine the vinegar, spices, and sugar in a small bowl. Whisk to combine.
3. Peel the carrots. Grate the carrots using a box grater and place them in a large bowl. I like to use a glass bowl with a lid for easy storage.
4. Once the onion is done, turn off heat and quickly stir in the vinegar/spice mixture. 
5. Stir the warm onion mixture into the grated carrots.
6. Refrigerate for at least an hour before serving. Serve and enjoy! This salad is even better on the 2nd or 3rd day after being made, and makes a great addition to sandwiches. 

More Russian-inspired recipes will be coming soon! Do you have any favorite Russian-inspired recipes?

 

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Slow-Cooked Beef and Veggie Soup (nutrient-dense : grain-free)

When filling our freezer with meals for my husband to take to work for lunch, I like to make large batches so there are plenty of lunches to last awhile.  My husband's favorite freezer lunches include Beef & Beans, Double Cheese Burgers with fermented pickles and chips, Ham, Bean, & Bacon Soup, meatloaf & mashed potatoes and, now, this new Beef and Veggie Soup recipe.

In this recipe, a relatively tough piece of meat is transformed into tender goodness through the magic of slow-cooking.  This soup gets a flavor boost from plenty of spices, and it is loaded with veggies.  What a great way to stock up the freezer!

Please note: this recipe makes a very large amount of soup which literally fills up my 6-quart slow cooker. If you have a smaller slow cooker, you will need to reduce the ingredient amounts.

Slow Cooked Beef and Veggie Soup
Serves 10-12

• 2 large yellow or white onions, chopped
• 4 stalks of celery, chopped
• 4 cloves of garlic, chopped
• 2 bay leaves
• 1/2 cup of vermouth* or dry white wine (or substitute more water)
• 3 cups of filtered water
• 3-4 pound beef roast, preferably grassfed (such as chuck or rump roast)
• 1 Tb plus 1/2 tsp dried basil
• 1 tsp plus 1/2 tsp dried oregano
• 3 Tb celtic sea salt, divided in half
• 1 tsp freshly ground black pepper, divided in half
• one 18-ounce jar of diced tomatoes (I prefer Jovial brand diced tomatoes, which are in a glass jar) 
• 5 large carrots, peeled and chopped
• 2 large Yukon Gold potatoes, chopped (I leave the skin on the potatoes)
• 2 cups of green beans (I use organic frozen green beans for easy prep)
• 1&1/2 cups of frozen green peas

1. About 10 hours before dinner, put the onions, celery, garlic, and bay leaves in the bottom of a slow cooker. Pour in the vermouth and water. Place the beef roast on top of the veggies. Sprinkle with 1 Tb dried basil, 1 tsp dried oregano, 1&1/2 Tb salt, and 1/2 tsp pepper.  Pour the jar of tomatoes over the top. Cook on LOW.**
2. About 5 hours before dinner, add the carrots, potatoes, and green beans to the pot. Nestle them down into the sauce. Sprinkle with another 1&1/2 Tb salt and 1/2 tsp pepper.
3. About 30-60 minutes before dinner, pull the beef out onto a cutting board. Allow to cool a bit, and then carefully trim away and discard any gristle or chewy bits.  Shred the meat with a fork, or chop it into small pieces.
4. Return the meat to the pot. Taste the sauce and add salt and pepper as needed. Add the green peas and remaining spices (1/2 tsp each of dried basil and oregano). Turn the heat to WARM  and let it sit for ~30 minutes. (If your slow cooker doesn't have this setting, just turn it off and let it sit 30 minutes with the lid on.) Don't skip this step as it allows the meat to soak up the juices and become super moist. 
5. Ladle into bowls and enjoy! Grain-free cheesy bread makes a fantastic accompaniment to this soup. 

*I love to cook with vermouth, as it doesn't go bad like unused wine. Vermouth is shelf stable, can be used in place of dry white wine in cooking, and can be stored at room temperature indefinitely.

**Adaptations for if you'll be away from home all-day: Cut the carrots and potatoes into large pieces (~2-inches) so they don't get overcooked.  Go ahead and put all of the ingredients (except for the peas and 1/2 tsp each of dried basil and oregano) into the slow cooker in the morning.  Leave it on LOW all day (8-10 hours).  As soon as you get home, pull the meat out onto a cutting board, remove any gristle, and either shred the meat with a fork or chop into small pieces.  Return the meat to the pot, add the remaining spices and frozen peas, and put a lid on it for about 20-30 minutes on "WARM" (if your slow cooker doesn't have this setting, just turn it off and let it sit 20-30 minutes with the lid on).

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Triple Berry Kombucha

We've been brewing our own kombucha for over 4 years now. It is such a fantastic, healthy, probiotic drink, and it is one of our staple drinks. Once every two weeks, we bottle up 3 gallons of our finished kombucha and make a new batch to ferment. Our kids love to participate in the process of adding flavors and bottling the kombucha.

Over the last year, we have been loving Triple Berry Kombucha, made with strawberries, blueberries, and blackberries. We have tried individual berry flavors in the past but were dissatisfied with the flavor. With a little experimentation, I learned that a little lemon juice greatly enhances the flavor of berry kombucha. This combination of three types of berries gives the best flavor.

Required Ingredients and Equipment

To make flavored kombucha, you need to start with some plain kombucha. You can see my recipe for making kombucha here.  Once the fruit is added, the kombucha is allowed to ferment for one day on the counter to develop the flavors and create a bit of fizz.

Mason jars work well for making flavored kombucha. If you want your kombucha to be extra fizzy, Fido jars work well.  

Recipe: Triple Berry Kombucha

Makes 1 quart

• 1/2 cup combined of strawberries, blueberries, and blackberries*
• 1&1/2 tsp fresh lemon juice
• 3&1/2 cups kombucha tea

1. Combine all ingredients in a quart mason jar. 
2. Cover tightly and allow to ferment for 1 day at room temperature. 
3. Transfer to the refrigerator.
4. Since the berries are fairly flavorless after the fermentation process, strain them out before serving the kombucha. 

Do you brew your own kombucha? What are your favorite kombucha flavors?

*Except during our local berry season, I find that frozen berries have far superior flavor to the fresh ones sold in grocery stores.

 

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Mushroom Chicken Stir Fry (grain-free : gluten-free : primal : dairy-free : paleo)

In the mood for Asian food last week, I developed this recipe for Mushroom Chicken Stir Fry.  My whole family was pleased to gobble this down.  This recipe is a great way to use leftover cooked chicken, or it can also be made with raw chicken as well.

Mushroom Chicken Stir Fry

• For the chicken:
• 2 cups leftover cooked chicken or raw chicken, in bite-sized chunks
• 1 Tb rice wine vinegar
• 2 Tb gluten-free naturally fermented soy sauce
• 1 Tb minced garlic
• 1 Tb minced fresh ginger
• 1 Tb refined coconut oil
• For the veggies:
• 8 ounces button mushrooms, sliced
• 1 stalk celery, chopped
• 1 baby bok choy, chopped with the green and white parts separated
• 3 green onions, with the green parts chopped and the white parts cut into big chunks
• 1 Tb refined coconut oil
• For the sauce:
• 1 Tb dark roasted natural peanut butter, preferably organic
• 1/2 Tb maple syrup, preferably organic
• 2 Tb gluten-free naturally fermented soy sauce 
• 1 tsp rice wine vinegar 
• 2 tsp toasted sesame oil
• 1 small clove garlic, minced
• dash of ground cayenne pepper
• dash freshly ground pepper
• 1 Tb arrowroot starch
• 1/2 cup chicken broth, preferably homemade
• 1/4 cup filtered water (or just use more chicken broth if using storebought broth since it has a more muted flavor than homemade)
• Nutrient-dense white rice, rice noodles, or grain-free bean threads, as an accompaniment

1. Heat a large skillet over medium heat. Add 1Tb refined coconut oil; once it is melted swirl it around to coat the bottom of the pan. Add the chicken and saute until it is warmed through (if using leftover chicken) or for several minutes until fully cooked (if using raw chicken). I like to use my bamboo spatula for this recipe.
2. In the meantime, combine all of the sauce ingredients except for the broth and water. Whisk these ingredients all together, and then stir in the broth and water. 
3. Add the garlic and ginger; saute for 1-2 minutes, until fragrant. Then drizzle the rice wine vinegar and soy sauce over the chicken. Stir to combine. 
4. Pour the chicken mixture into a bowl and set aside.
5. Melt 1 Tb refined coconut oil in the skillet. Saute the celery and white parts of the bok choy for 5 minutes over medium heat.
6. Stir in the mushrooms and sauce. Put a lid on the skillet and allow it to simmer for 4 minutes, stirring occasionally.
7. Stir in the onions and green parts of bok choy. Allow to cook for another 4 minutes, removing the cover towards the end to allow some of the moisture to cook off.
8. Stir in the reserved chicken and allow to cook an additional 1-2 minutes to re-warm the chicken.
9. Serve over nutrient-dense white rice, rice noodles, or grain-free bean thread noodles. Egg drop soup or a green salad would be a great accompaniment for this meal.

What is your favorite Asian-inspired recipe?

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