Friday, November 6, 2015

Stuffed Chicken With Spinach & Almonds

This recipe came to me on a Friday evening when the food prepped at the beginning of the week was entirely gone... consumed for all of its goodness. We go to the grocery store once a week with a list of the ingredients needed for the planned dishes to be cooked. Fortunately, there was a pack of chicken breast in our deep freezer, leftover spinach, and raw almonds in the pantry. Something had to be done. And boy, was it good! Husband loved it. Said it tasted clean and healthy, then managed to consume another piece.

Stuffed Chicken With Spinach & Almonds
By Eleanor Arkhipova
Serves 6

2 garlic minced
1/2 onion chopped
3 eggs
1 tsp paprika
1/2 c crushed almonds
1 tsp salt
1 tsp pepper
2 c spinach chopped (use more if desired)
3 large chicken breasts cut in half vertically
1 tbs olive oil

  1. Pre-heat the oven to 375 degrees Fahrenheit. 
  2. Heat olive oil in a pan in medium heat then saute garlic and onion for two minutes. Sprinkle with a dash of salt and pepper then add the chopped spinach. Mix and cook for another two minutes till the spinach is wilted. Set aside.
  3. Crack eggs in a large bowl and whisk. Add paprika, salt, pepper, chopped almonds, and mix. Add the spinach, and mix. 
  4. Spray olive oil in a baking pan of choice. Set aside.
  5. Trim the fat off of the chicken. Cut in half vertically and then cut slits horizontally without cutting through the chicken (see picture). Do this for the remaining chicken and place in the baking pan.
  6. Sprinkle salt, pepper, and paprika on both sides of the chicken.
  7. Fill the slits with the spinach mixture. Bake for 30-40 minutes. 
  8. Serve with a side of sweet potatoes. Add salt & pepper as needed.
  9. Enjoy!
*Note: You can skip sauteing the garlic, onion, and spinach and add it straight into the egg mixture. It is still quite decent.

We got this spinach at the farmer's market. I had to trim the stalks. This is as fresh as one can get.

We don't have a mortar and pestle, so here is a makeshift one:
measuring cup and the end of a knife sharpener. Make it work!

I saw my dad trimming chicken fat with scissors a few months back and wondered why
I never though of doing likewise. Easier than trimming with a knife. Genius! 

Cut the chicken breast in half vertically, then slice horizontally, but not all the way through.

Sprinkle salt, pepper, and paprika on the chicken.
I got too excited and sprinkled it with paprika before the salt and pepper.

Before going to the oven. I just love the colors and the presentation.

MMmmm... the end result.

Monday, November 2, 2015

Red Curry Turkey Meatball

Red Curry Turkey Meatball on top of Cauliflower Rice. YUM! 
It was sad when this dish was all gone.

Red Curry Turkey Meatball
By Eleanor Arkhipova

For the Turkey Meatballs

1/2 onion chopped
2 tsp sage
1/2 tsp salt
1/2 tsp pepper
2 tbsp almond flour
1 egg
1 lb ground turkey
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place all the ingredients in food processor. Pulse till mixed thoroughly.
  3. Spray a baking pan with olive oil and set aside.
  4. Use a cookie scoop to scoop out meat and make into turkey balls. Makes about 20. Place in pan.
  5. Bake for 20 minutes then set aside.

For the Sauce

2 tbsp olive oil
1 roasted red pepper chopped
1 medium sweet potato chopped
2 medium carrots chopped
2 garlic cloves minced
1 onion chopped
2 tsp grated ginger
2 1/2 tbsp red curry paste
1 tbsp curry spice
1/2 tbsp crushed red peppers
2 14 oz can coconut milk
1 tbsp fish sauce (or coconut aminos)
1/2 tsp tapioca starch (optional)
  1. Roast red pepper in open fire using a gas grill. Turn every minute to roast all sides till medium char. Set aside. Chop in 1 inch squares when cooled.
  2. Peel sweet potatoes and carrots, then chop. Boil until tender. Strain then set aside. 
  3. Heat olive oil in a pot in medium heat. Add garlic, onion, and ginger - sauté for two minutes then add the chopped roasted red pepper. Mix for two minutes.
  4. Add the red curry paste, curry spice, and the crushed red peppers - then mix until well coated.
  5. Add coconut milk and fish sauce. Mix.
  6. Add the sweet potatoes and the carrots. Mix.
  7. Add the turkey meatballs. Mix.
  8. Bring to a boil then simmer for two minutes.
  9. *Optional* To get a thicker sauce, add tapioca starch and mix till dissolved. 
  10. Serve over cauliflower rice or white rice. 
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