Tonight Mike pulled a dry rub out of thin air and didn't measure his ingredients *of course* :) Again, the result was delicious!
1/3 c brown sugar
2 Tbsp garam masala powder
1 tsp ground cloves
Mix everything together and rub over chicken thighs. We had about 4 lbs fresh, boneless, skinless thighs. Grill on medium high for 10 minutes, turn and grill 10 minutes more (or until done).
Mike's Wire Hanger Chicken
Mike invented this yesterday and (as we should all know by know) never uses measuring tools. Which is too bad because it was tasty! Here are his best estimations:
2 lbs chicken breast, cut into strips
1/2 c tomato paste
1/2 c curry paste (he used Masaman)
1/2 c smooth nut butter
1/2 c lime juice
1/4 c coconut aminos (or soy sauce)
1/4 c honey
1 Tbsp rooster sauce (sriracha)
1 tsp salt
Combine tomato and curry paste, apply liberally to chicken and allow to marinate while heating the grill to medium-high. Using wire hangers cut into 6" spears (yes, for real, that's where the name came from), skewer the chicken tandoori-style. Grill chicken for 5 minutes each side, or until done.
While chicken is grilling, mix together the rest of the ingredients for a tasty satay sauce.
2 lbs chicken breast, cut into strips
1/2 c tomato paste
1/2 c curry paste (he used Masaman)
1/2 c smooth nut butter
1/2 c lime juice
1/4 c coconut aminos (or soy sauce)
1/4 c honey
1 Tbsp rooster sauce (sriracha)
1 tsp salt
Combine tomato and curry paste, apply liberally to chicken and allow to marinate while heating the grill to medium-high. Using wire hangers cut into 6" spears (yes, for real, that's where the name came from), skewer the chicken tandoori-style. Grill chicken for 5 minutes each side, or until done.
While chicken is grilling, mix together the rest of the ingredients for a tasty satay sauce.
Homemade Ketchup (Lacto-Fermented)
Recipe from Nourished Kitchen
2 cups sodium-free tomato paste
1/3 cup raw honey or maple syrup
1/4 cup plus 2 tablespoons fresh whey, divided
2 tablespoons raw apple cider vinegar
2 teaspoon unrefined sea salt
1 teaspoon allspice
1/2 teaspoon ground cloves
Spoon tomato paste into a large mixing bowl and fold in raw honey. Whisk in one-quarter cup whey into the sweetened tomato paste along with apple cider vinegar, sea salt, allspice and cloves. Continue whisking these ingredients together until the paste is smooth and uniform.Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons whey, cover loosely with cheesecloth and allow to sit at room temperature, undisturbed, for three to five days.
After three to five days, uncover and give it a thorough stir before transferring to the refrigerator. Naturally fermented homemade ketchup will keep for several months in the refrigerator.
Banana-Zucchini Muffins
We have so many zucchini from our garden. I've been on the lookout for recipes to use them up, and found this one that we've fallen in love with. It should entice my littles to eat something healthy for a change ;) *Learn from my mistake and don't substitute yellow summer squash for the zucchini!!*
3 eggs
3/4 cup coconut oil
2/3 cup packed brown sugar
1 cup white sugar
1 medium/large zucchini (2-3 cups), shredded
2 very ripe bananas, mashed
2 teaspoons vanilla extract
3 to 3 1/2 cups all-purpose flour (you can also sub out up to one cup of oats for the flour)
1 tablespoon ground Saigon cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chopped nuts, chocolate chips, or dried fruit (optional)
Preheat oven to 325 degrees. Grease three 12-ct muffin tins (or two 8x4 bread pans). If you want to be positive the bread won't stick, line the bottom of the pans with parchment paper, or line the muffin tins with cups.
In a mixer, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, zucchini, bananas, and vanilla; blend together until well combined. Slowly add in the flour/oats, cinnamon, baking powder, baking soda, and salt. Stir in any optional ingredients. Divide the batter evenly between the prepared pans or muffin tins.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes for bread pans, 25 minutes for muffins. Allow to cool in the loaf pans on a wire rack before removing and serving with lots of butter.
3/4 cup coconut oil
2/3 cup packed brown sugar
1 cup white sugar
1 medium/large zucchini (2-3 cups), shredded
2 very ripe bananas, mashed
2 teaspoons vanilla extract
3 to 3 1/2 cups all-purpose flour (you can also sub out up to one cup of oats for the flour)
1 tablespoon ground Saigon cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chopped nuts, chocolate chips, or dried fruit (optional)
Preheat oven to 325 degrees. Grease three 12-ct muffin tins (or two 8x4 bread pans). If you want to be positive the bread won't stick, line the bottom of the pans with parchment paper, or line the muffin tins with cups.
In a mixer, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, zucchini, bananas, and vanilla; blend together until well combined. Slowly add in the flour/oats, cinnamon, baking powder, baking soda, and salt. Stir in any optional ingredients. Divide the batter evenly between the prepared pans or muffin tins.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes for bread pans, 25 minutes for muffins. Allow to cool in the loaf pans on a wire rack before removing and serving with lots of butter.
Spaghetti Sauce
14 oz can crushed tomatoes
14 oz can tomato puree
1/2 cup Italian Seasoning
1/2 cup sundried tomatoes (packed in oil) chopped up
Mix all together over medium heat until warmed through.
14 oz can tomato puree
1/2 cup Italian Seasoning
1/2 cup sundried tomatoes (packed in oil) chopped up
Mix all together over medium heat until warmed through.
Crockpot Cranberry Chicken Stew
I've made a cranberry roast before, and LOVED it, so when all I could find in my freezer was chicken, I decided to try this combination. So good, and it ended up reminding me of Dinty Moore stew (but so much tastier!). I'm thinking this would be even better with turkey and sweet potatoes (like Thanksgiving dinner in a crock).
2 chicken breasts, cubed into 2 inch cubes
1/2 cup (1 small) red onion, chopped
2 cups (4 small) potatoes, cubed into 2 inch cubes
1 can whole cranberry sauce (or one recipe of Cran-Orange Relish)
2 T soy sauce
Combine all ingredients in a crockpot on high for 3-4 hours, or low for 6-8 hours.
2 chicken breasts, cubed into 2 inch cubes
1/2 cup (1 small) red onion, chopped
2 cups (4 small) potatoes, cubed into 2 inch cubes
1 can whole cranberry sauce (or one recipe of Cran-Orange Relish)
2 T soy sauce
Combine all ingredients in a crockpot on high for 3-4 hours, or low for 6-8 hours.
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