Chicken in Basil Cream Sauce

June 3, 2014 § 1 Comment

My vegetable garden is currently heavy with basil, and I’ve been wildly missing cream sauces since foregoing dairy a few months back. I’ve tried a few recipes using coconut milk in place of cream and have been happily surprised with how much the coconut flavor disappears when some of the other ingredients have strong flavors. My husband, who hates coconut to the point of being paranoid about it whenever trying something I’ve cooked, was even fooled with a clam chowder recipe containing a whole can of coconut milk because the chicken broth and clam juice rendered the coconut unnoticeable. So I figured a cream sauce was worth a shot and threw this together for a quick lunch. « Read the rest of this entry »

Chicken Tortilla Soup – Without Tortillas

May 24, 2014 § Leave a comment

About once a week I put a whole chicken, a little water, and some salt in the crock pot to cook on low until the meat is tender and falling off the bones. Then I pull off all the meat to use in recipes over the week and throw the other parts of the chicken, along with 1 tablespoon of apple-cider vinegar and saved onion trimmings back in the crock pot. I fill it with water, add more salt, and set it to high until it’s boiling. Once it’s boiling the crock pot is turned to low and left alone for at least 12 hours. Then I strain out all solids and have chicken stock for the week. If you already have your cooked chicken on hand, this recipe is super fast and easy to make. And it’s so warming and delicious that it deserves comfort-food status. « Read the rest of this entry »

Chicken Enchiladas

December 6, 2013 § 1 Comment

Chicken EnchiladasGrowing up in the Northwest, we don’t encounter a lot of Southwestern culture. While I loved Mexican food, it never even occurred to me to try making it. So I was thrilled to learn that some of my favorite Mexican dishes can be easy to make, and taste wonderful homemade. This enchilada recipe is adapted from South of the Border Chicken Enchiladas in Don’t Panic More Dinner’s in the Freezer. This book and its predecessor provide some great recipes and a ton of guidance on cooking meals in bulk, then freezing them so they’re available quickly on busy days. The quantities below are for one meal, but even if you don’t freeze the enchiladas completely assembled (I haven’t tried freezing coconut tortillas, so I don’t know how that will work out), the sauce alone is easy to make in large quantities and freeze. « Read the rest of this entry »

Tomato Feta Chicken

August 4, 2013 § Leave a comment

Tomato Feta ChickenAdapted from the Tomato-Shrimp-Cheese Casserole recipe by Michael R. Eades, M.D. and Mary Dan Eades, M.D., this recipe reheats well, so it’s a favorite of mine for a packed lunch at the office.
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Lemon Ricotta Crepes with Blueberry Sauce

July 25, 2013 § 1 Comment

Lemon Ricotta Crepes with Blueberry SauceThis recipe was inspired by a cooking show my husband was watching when I happened to walk into the room. The original Layered Crepe Cake with Blueberries and Ricotta Cheese from Hubert Keller looked like it would easily convert to low carb. The first time through I made it in the layered cake form, which was fun and looked neat, but it was a lot of work for no real added value. « Read the rest of this entry »

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