Chicken Pad Thai

Gluten-Free, Grain-Free Chicken Pad Thai

I got this recipe from my, Paleo Takeout, cookbook. Likewise, the recipe is found in the Domestic Man's Blog: click here for the recipe.

This recipe was a fun adventure in my kitchen. After cooking and tasting it, I knew where I could have done better:

• Not all tamarind paste are created equal. I still need to go out and sample a lot to get the ideal taste.
• The secret is not to put too much noodles, which I did. 
• I used cashews instead of macadamia nuts. It wasn't bad. It tasted fantastic alone when sauteed with the garlic. But next time, macadamia nuts will be used.

That being said, the taste is good. I'd set it apart from the Pad Thai ordered from restaurants, but I do need to do a bit of tweaking because I believe I didn't do this recipe justice. 

Pad Thai Sauce

This was my favourite. Garlic and nuts, sauteed together to a crisp burn. I could sit and eat this as is.

YUM!!!

Cream Of Mushroom Soup

This is the soup served at a restaurant in Nikolayev Ukraine, where we brunched al fresco. 

The chilly weather calls for more soup. This month, I'll be cooking more soup than previous fall seasons. Soup is a feel good food. It's warm, it's cozy, and it makes the belly feel wonderful. 

This particular soup, I got off of the blog, Jay's Baking Me Crazy. Let me tell you, this soup is superb, even when I made a few substitutions:

Instead of = Substitute 
Regular Mushrooms = Baby Portabella
Arrowroot Powder = Tapioca Starch

This yumminess reminded me of the soup I ordered in Ukraine circa 2010. I remember dipping the spoon in the bowl not knowing that it will spoil my taste buds. It was a memorable moment. When we arrived back to the U.S. of A. no other mushroom soup recipe compared, until now! Next time I cook this soup, I'll take better photos, and likewise, make the soup thicker.

Home Made Paleo Cream Of Mushroom Soup 👌 # Recipe: http://www.jaysbakingmecrazy.com/2015/05/29/healthy-cream-of-mushroom/ # The chilly weather calls for more soup. This month, I'll be cooking more soup than previous fall seasons. Soup is a feel good food. It's warm, it's cozy, and it makes the belly feel wonderful. # #Paleo #PaleoLife #PaleoKitchen #PaleoLifestyle #PaleoFood #PaleoForLife #PaleoDiet #Primal #PrimalFood #PrimalKitchen #GlutenFree #GrainFree #SoyFree #WholeFoods #Whole30 #LowCarb #HealthyEating #Healthy #NoJunk #MushroomSoup #Soup #CreamOfMushroomSoup

A photo posted by Ella Ella Ella (@ellearkhipova) on Oct 6, 2015 at 4:08am PDT

Ethiopian Cabbage Dish

Today's dish is a cabbage side from Ethiopia. Someday I'd like to travel there to learn of their culture and culinary.  This recipe is delicious, healthy, and easy to make.

Ethiopian Cabbage Dish

Ingredients

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Directions

1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. 
2. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. 
3. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Blackened Seared and Steamed Tilapia with Mashed Cauliflower and a Side of Asparagus

Blackened Seared-and-Steamed Tilapia with Mashed Cauliflower and a Side of Asparagus
Drink: Republic Of Tea - Decaf Ginger And Peach Iced Tea

Whipped this up in 20 minutes right after my workout at the gym. This was our family dinner tonight. Healthy and absolutely fantastic. Without further ado, the recipe is below.

Sauteed Asparagus
(serves 2)

Ingredients
8 asparagus spears
2 tbsp olive oil (1 tsp if cooking only the asparagus)
Salt, pepper to taste

Heat up the pan and add 2 tbsp of asparagus. While the pan is heating, cut the end of the asparagus and discard. Add the asparagus to the pan just so they are coated with olive oil. Remove immediately.

In another plate, season the asparagus with salt and pepper to taste. Add the asparagus back in the pan and cook until desired, turning over as needed. (We like ours a little crunchy so we don't overcook them)

Place in plate.


Blackened Seared and Steamed Tilapia 
(serves 2)

Ingredients
2 fresh tilapia fillets (4oz)
Salt, pepper, and garlic powder to taste
2 tbsp olive oil (from the olive oil from above)
Lime

While cooking the asparagus, pat tilapia dry and then sprinkle salt, pepper, and garlic powder on both sides. Set aside.

Once asparagus are cooked and placed in plate, turn the stove up to high heat. Place both fillets in the pan and cook for two minutes.

Turn the fillets over and cover the pan with a lid. Take out of the fire and let it steam for 10 minutes. Do not take the lid off till 10 minutes are through.

Squeeze lime on top.

(This comes out perfect every time)

After 10 minutes, place in the plate.

Mashed Cauliflower
(serves 2)

Ingredients
1 head cauliflower
10+ cups water
2 tbsp olive oil
salt, pepper, and garlic powder to taste

Chop the cauliflower and boil until fork tender.

Drain cauliflower and place in a food processor with olive oil, salt, pepper, garlic powder. Pulse till consistency of mush.

Serve on plate and top with a dash of black peppr.


Nutrition Facts (per 1 plate): 270 calories, 16.0g fat, 50mg cholesterol, 87.7mg sodium, 10g carbohydrate, 3.3g sugar, 5.7g fiber, 25.2g protein.

Garlic Ghee Brussel Sprouts

People hate Brussel Sprouts because they've been introduced to it incorrectly. The majority think it's gross and bitter, but when cooked the correct way, it's fantastic.

Here is a recipe for a slow cooked side dish of Brussel Sprouts. Once cooked, it melts in your mouth and you'll be asking for seconds.

Garlic Ghee Brussel Sprouts

by Elle A

Ingredients
1 10oz package of brussel sprouts
1 tbsp olive oil
2 garlic cloves chopped
1 medium onion chopped
3 tbsp ghee
1 c water
1 tbsp honey
1/2 tsp salt to taste

1. Cut the base of the brussel sprouts and then cut in half lengthwise (see picture). Set aside.
2. In a large pot, saute the garlic in medium heat. Once golden, add onion and cook until translucent. 
3. In the cup of water, mix the sugar (or honey) and salt, then pour in the pot. Mix in the ghee until melted. 
4. Add the brussel sprouts in the pot and mix. 
5. Cover and put on low heat. Mix several times in the span of 20 minutes until soft and tender.
6. Add salt to taste.
7. Enjoy!