Archive for chicken

Low-Carb/Primal “Breaded” Chicken

Posted in Recipes/Food with tags , , , , , on March 20, 2014 by Dena

This isn’t a recipe, so much as a cooking pro-tip. If you’re going low-carb and/or avoiding wheat, and want the effect of breaded fried chicken, crushed pork rinds are a great substitute.

I just take the chicken, dredge it in parmesan cheese (instead of flower), then egg, then crushed pork rinds (instead of bread crumbs). Fry on fairly high heat in a good oil (I use butter)–the the result is delicious crispy fried chicken.

I’ve tried this a few times recently, and it’s awesome.

You’re welcome.

Two Stove-top chicken “Recipes”

Posted in Recipes/Food with tags , , , , , , , , on November 20, 2013 by Dena

Not really recipes, so much as stuff I threw together that turned out good, so figured I’d share  =P

So, as I said in a previous entry, we’re currently in a hotel, where my cooking is limited to a stove-top and microwave, so I’ve had to get a bit creative. Money is also extremely tight, since we’re (so far) jobless and living off of our savings, so I’m also limited when it comes to ingredients. So figuring out what to cook, so we don’t end up living on instant ramen, has been an interesting challenge. Oh, and my non-primal husband has to like it as well, which ups the challenge even more.

Here are two I’ve made recently that I was pretty happy with:

Lemon and Garlic Chicken with Potatoes

chicken

This one was adapted from a recipe from Barefoot Contessa that I saw her make on her show ages ago that I’d been wanting to try ever since (the one I linked to isn’t the exact one, but it’s pretty close, and the one I used as a guide for this one).

Ingredients:

  • 4 chicken drumsticks
  • 2 small white potatoes, roughly cut
  • half an onion, roughly cut
  • a few cloves of garlic, only cut into about 4 pieces each
  • one lemon, quartered
  • dried rosemary and basil
  • salt and pepper to taste
  • Butter to cook the chicken in (this was mainly because the pan provided by the hotel sticks like crazy and I was hoping more grease would prevent it–you could technically leave it out if you have a non-stick pan, but I think it adds to the flavor)

So, after cutting everything up, I sauteed the onions and garlic in the butter until soft, then I removed them so they wouldn’t burn, and added the chicken, lemon, and spices. Then I covered it and let the chicken cook for 5 minutes on medium-ish heat before turning it over 1/4 of the way, plus I stirred the potatoes and lemons around so nothing would burn. After somewhere around 5-6 times the chicken was cooked through and the potatoes were fork tender, then I re-added the onions and garlic and gave them a chance to heat back up.

The juice from the chicken combined with the lemon juice and garlic forms a really nice sauce. Everything just goes together really well. I’d like to substitute the potato with something a little more healthy like cauliflower, but didn’t think my husband would like it. Maybe at some point I’ll give it a shot.

It made 4 somewhat scant servings–we tend to eat light. Would probably be 2 for most people =P

Home-Made “Ramen”

ramen

Okay, in NO way is this authentic or traditional ramen. My husband and I like instant ramen, which I make a specific way–while the noodles are boiling, I add a raw beaten egg during the last minute or so of cooking, then I drain most of the water before adding the flavor packet. Cheap and unhealthy, but we love it. But I was wondering if there was a way to make a healthier and semi-primal-friendly version from scratch. Here’s what I came up with:

  • 2 cups of home made bone broth (I should have used more, as I’ll mention below)
  • Chopped-up meat from 2 cooked chicken thighs
  • Rice noodles (I just threw some handfuls into the boiling water, but I think I ended up with 2 cups total)
  • 3 eggs, beaten
  • Oriental-ish spices–whatever you like, but I went with ground ginger, onion powder, minced garlic, some chopped green onion left over from something else, and salt

Pretty simple. First, I cooked and rinsed the noodles, then I heated the broth, added the spices, then once it came to a boil, I added the rest of the ingredients.

It came out pretty good, but much less strong-tasting than the instant kind, so I added more salt to mine–in the future, I’d probably spend a little more time adjusting the spices, but it had come to a boil pretty quickly and I was worried it might start to burn or something if I messed with it for too long. The result reminds me a bit of chicken soup with the little chunks of chicken amongst the noodles, even though it definitely tastes oriental, probably because of the ginger. I definitely should have used more broth–probably 4 cups would have been better, as it practically evaporated by the end, as you can see in the pic.

I had never used rice noodles before, and I really liked the texture and it absorbed the flavor of the broth nicely. Of course, rice isn’t technically primal since it’s a grain, but it is one of the more benign grains, so some primal people eat it anyway. A more primal version would probably involve shredding a vegetable of some kind into long ribbons, but again, I didn’t think my husband would be up for that (he’s a total pasta addict, so this was intended as a compromise of sorts, since it’s at least gluten-free).

It made about 5 scant servings.

So there you go. My next experiment will likely be Chicken Vindaloo (file it under “You know you’re a fan of Red Dwarf, When …”).