Smoked paprika, Orzo, Chicken stew

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There is nothing better on a gloomy day than a hot bowl of stew and on days when I can’t breathe out of my nose and my sinuses feel like they might explode, I need a stew with a bit of a kick. I have been obsessing over smoked paprika lately so I  put together this yummy southwestern stew  featuring the bright red spice.

For this recipe I used a pound of leftover shredded  ( unseasoned) chicken from taco night so if you don’t have cooked chicken on hand use chicken breast cut into tiny pieces and cook it up in a skillet with a bit of oil until just done.

What you need

  • 1 pound of chicken, cooked
  • 1 cup orzo
  • 4 cloves of minced garlic
  • 1/2 of a white onion, finely chopped
  • 1 32 oz can of tomato sauce (plain, no spices)
  • 2 cups of chicken broth
  • 1 tbsp each of smoked paprika, new mexico chili powder, cumin, black pepper
  • 1/2 tsp cayenne
  • salt to taste

How to make it

  • Saute garlic & onion with a few tablespoons of olive oil until translucent
  • add chicken & spices and cook for a few minutes until chicken is well coated in spices
  • add tomato sauce, broth and orzo
  • cook on medium heat for 20 minutes or until orzo is done
  • add salt to taste
  • serve with a dollop of sour cream  and a warm tortilla

Asian chicken sandwich with Sriracha mayo

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After watching a marathon of ‘Food truck wars’  and drooling  every time the Nom Nom  truck came on screen I knew I had to cook up some  bánh mì  ASAP.  I never was one to follow rules ( or recipes) so after checking out a few variations online I decided to put my own spin on it and  (I don’t use this term often but…) It was oralgasmic.

I started off by making pickled carrots (sans daikon because I forgot to grab one at the store DOH!) which are super easy to make, the recipe I used is right HERE.  Next I put the chicken breast in the crock for 3 hours until it shredded easily and then let it simmer while I finished off the rest. A little bit of sriracha mayo magic and toasted buns later and I was in foodie heaven.

This sammy packs up nicely for picnics or lunches or you can just shove it on your face and then eat your leftovers out of the fridge like I did.

*Makes 6 sammiches

What you need

  • buns of choice, toasted. There is much debate about the perfect  bánh mì  roll but I used a ciabatta roll and LOVED it
  • 2 lbs of chicken breast or more if you want to eat more
  • 2 c chicken broth
  • cilantro, mint & basil
  • sriracha
  • 2 egg yolks
  • 1 cup veggie oil ( I used grape seed)
  • picked carrots or for a quick and simple route use shredded carrots soaked in rice wine vinegar
  • cucumber slices
  • tamari/soy sauce
  • sesame oil
  • lemon slice
  • tsp of mustard
  • sea salt
  • lime

How to make it

Chicken

  • in a crock add chicken breast and 2 cups chicken broth, cook on high 3 hours
  • when chicken is ready shred and remove all but about 1/2 c of broth and let simmer on low for half hour while you prep everything else
  • when you are done prepping and ready to assemble sammies heat up coconut oil on the stove and toss chicken in the oil
  • add soy sauce and sesame oil to taste
  • cook until edges are crisp

Sriracha mayo

  • in a food processor add 2 egg yolks
  • squeeze about a tablespoon of juice from a lemon and whisk together with egg
  • add in mustard and whisk
  • slowly add oil drop by drop until you notice the mayo coming together
  • increase the amount of oil you add until you are all out
  • mayo should be white and thick like well…mayo
  • add sriracha and a bit of sea salt to taste, more sriracha is more spice

Garnishes & assembly

  • chop about 1/4 c each of basil, cilantro and mint and toss together
  • peel and slice cucumbers
  • Make picked carrots HERE or shred carrots and soak for half hour in rice wine vinegar
  • toast bun
  • spread mayo on both sides and assemble with chicken and garnishes and splash of lime.
  • EAT! NOM!

Hoisin & lime BBQ chicken

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Today I took the girls on a long walk  a couple of miles down the road to  “arts in the parks” where we made some fun  kid art and had a picnic in the shade. It was a lovely way to spend the afternoon but by the time I got home I was exhausted and hungry and I wanted chicken badly.

I have been craving BBQ for days but we don’t have a  grill and even if we did it’s nearing the triple digits here and sitting my an open flame sounds a bit like torture.  I came up with this yummy faux BBQ recipe that really did taste like it came off the grill and I am pretty in love with the sweet and sour flavor.

With only a handful of ingredients and a short cooking time this is a great recipe for on the go or on those days when you just want to eat without having to do a lot of work. This one is definitely going in my favorite recipes folder and will probably be a popular meal this summer. Serve it up with some coconut rice and a tall glass of black iced tea, yum!

What you need

  • All natural hoisin sauce
  • cilantro
  • 3 limes, zest of 1 of the limes
  • sesame seeds
  • Chicken drumsticks
  • 4 tbsp coconut oil

How to make it

  • Generously slather the chicken  in hoisin sauce
  • place chicken in a baking pan and put the coconut oil in the pan with it
  • juice 2 limes  over chicken
  • sprinkle with zest & sesame seeds
  • cook chicken at 350 f0r  45 minutes
  • top with lime juice & cilantro

Shredded elk & elk street tacos

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In my house there are 2 foods we can not live without, home-made pizza and tacos. When summer hits tacos usually win and really who can say no to delicious meat on a corn tortilla?  I usually use pork or chicken but a friend generously gifted me an elk roast and I could not resist trying it out.

This recipe for slow cooked elk can be used with pork, beef or chicken but if you get the chance you simply must try elk. The meat comes out so incredibly tender and full of flavor  it is near impossible to resist trying bites as it cooks. Usually when I slow cook meat I have to stay near the kitchen and guard the meat from  my family or they will sneak bites until it is all gone and this elk was no exception.

Elk, when properly processed, does not have a  strong gamey flavor and in my opinion tasted very similar to beef. Obviously Elk has a unique wild flavor unlike beef but it is not overpowering and is really quite delicious. I found this great article on the gamey taste of game meat and what exactly affects the flavor as well as this one on the nutritional value of elk.

What you need

  • 2lbs elk roast, chicken breast, beef or pork roast
  • 2 cups chicken broth
  • juice of 2 limes
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp sea salt
  • 1 tbsp black pepper
  • 1 tsp cayenne
  • 1 yellow onion
  • 3 cloves of garlic
  • 4 tbsp olive oil
  • cilantro, lime, red onion and tortillas for tacos

How to make it

  • place meat in a crock with chicken broth and oil
  • add spices and lime juice
  • peel onion and cut in half, add onion to crock making sure to push the onion down so it is at least halfway in the water
  • press garlic lightly just to release the juices and add to crock as well
  • cook on med/low (or low if you have an older crock with only 2 settings) for at least 12 hours
  • turn to high and cook 1 hour
  • remove onion and garlic
  • drain most of the water, leave about half a cup to keep meat moist and juice
  • using a fork shred the meat, it should fall apart on its own
  • add salt if you need extra
  • to make tacos assemble on a toasted  tortilla with cilantro, red onion and a bit of lime.

 

Nancy’s yogurt challenge #1

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If you haven’t noticed I am quite a huge Nancy’s yogurt fan  so when I had the opportunity to do a giveaway I decided just a giveaway would not do them justice. Nancy’s sent me 4 tote bags and goodies to give away and instead I chose 4 of my foodie friends to do a Nancy’s challenge!

Each gal used Nancy’s yogurt to make a recipe and talk about what they thought of this delicious product. It was so much fun seeing what everyone came up with and even more fun spreading the word about Nancy’s.

Yogurt is a powerful food and great for our bodies . Nancy’s organic and hormone free milk comes from local NW dairy co-op members within 50 miles of Eugene, Oregon where Nancy’s is made. Their yogurt is never sweetened with sugars which can KILL the probiotics that make yogurt  good for you making your healthy treat not so healthy. Instead Nancy’s uses fruit juice, honey, maple syrup and agave to sweeten their yogurts!

In short, Nancy’s is the bee’s knees and by far my favorite health food company around so stick around and be sure to check out all 4 Nancy’s yogurt challenge entries!

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Hello there Mama Mouse Says fans! I’m Maleah from ThisHolisticHouse.com. I’m excited to be here. You can read more about me here, but, to sum up, I’m a crunchy mama that loves to cook! (My recipes often swing paleo.) I also talk about homeschooling and share some of my “beauty” (ie. lotions etc) recipes… Or I will as time goes on. I’ve only just started my little blog a few weeks ago. Lol. I’d love for you to come check me out.

Last week, fellow blogger and real life friend, Mikki, put out a call via Facebook for a few people to review Nancy’s Probiotic Greek Yogurt. I was one of the lucky ones that got chosen to participate. I got a cute reusable grocery sack, a recipe and a few coupons to give Nancy’s a try.

My instructions were to make the recipe on the card OR to make a recipe of my own creation.

We all know which one I chose.

(What can I say? I like making up recipes!)

Let me just start by saying, this recipe wouldn’t be the same without this GREEK yogurt. It made the sauce nice and thick. A typical yogurt would not have given it the same body.

This recipe came together even better than I thought it would! Nancy’s added a nice tang in addition to thickness.

Now, when I say this is EASY, I really do mean it. It mostly calls for putting everything in a bag, letting it marinate and then dumping the bag into a pot and letting it cook. I haven’t tried it (yet), but I’m betting that this would be an easy freezer meal. I’ll give it a go and let you guys know.

Paleo Friendly Easy Chicken Curry

Ingredients

  • 2 (very) large chicken breasts or 3-4 smaller ones, cut into thin slices
  • 2/3 cup Nancy’s Plain Greek Yogurt (if you choose not to use dairy products, can sub for coconut yogurt)
  • 1 shallot, grated with a microplane
  • 3-5 garlic cloves (depending on size and desired strength of flavor), grated with a microplane
  • 3 tbsps curry powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup thai basil
  • 1/4 cup cilantro
  • 1 green onion stalk
  • 4 kaffir lime leaves
  • 1 whole chili pepper (I used a jalapeno.)
  • 1/2 tbsp honey
  • 2 tbsps toasted sesame seed oil
  • 2 tbsps coconut oil
  • 1/2 cup bone broth (can sub chicken stock if you don’t have bone broth)
  • 3-4 cups roughly chopped baby bok choy

Method

Place the yogurt, shallot, garlic, curry powder, salt, pepper, thai basil, cilantro, green onion, lime leaves, and honey in a gallon size zip lock bag (or a bowl) and mix thoroughly. Add chicken, mix. Place bag in the refrigerator and marinate for at least 2 hours and up to 24.

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Once the chicken is done marinating, heat a pan on medium high and add coconut oil. Put the entire contents of the bag in the pan and add the bone (or chicken) broth and chili pepper. Let cook, stirring occasionally until the chicken is almost cooked through. (5-8 minutes.) Then add the bok choy and toasted sesame seed oil. Cook until the chicken is cooked through and the bok choy is wilted. (Another 3-4 minutes.) Remove the chili pepper and discard.

Serve alone, with cali-rice, cali-naan, noodles (not paleo) or rice (not paleo.)

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This really was SUPER yummy. I love curry.

Thanks Mikki and Nancy’s Yogurt for giving me a reason to dream this dish up!

Paleo Friendly Easy Chicken Curry 1

Maleah Caulford

This holistic house

Beet & chicken crock pot chili

BeFunky_DSC09665.jpg  I have had a vintage crock pot for years but I only started using it recently and every time I finish an easy and delicious meal,  I kick myself for not using it sooner. On days when I have piles of laundry and cranky kiddos the crock pot is a life saver.

Beet chili is so yummy (and pretty) and  with chicken added it is a hearty filling meal. This is great for those people who think they hate beets (dad I am talking about you!)  and it is a great way to add some extra vitamins to chili. This recipe calls for lentils but I have also used quinoa in the past for extra protein and it was just as yummy!  For a vegetarian version just omit the chicken!

A lot of people say to use gloves while working with beets but personally I love when my hands get stained pink and really it does come off with soap and water. When I cut off the beet tops I give them to my daughter to make pretty beet art with and usually she ends up covered in hot pink beet juice. A couple baby wipes later and she is all clean!

What you need

  • 1 pound boneless chicken breast ( omit for vegetarian version)
  • 4 large beets
  • 1 can organic pinto beans
  • 1 can organic kidney beans
  • 1 cup red lentils ( or quinoa for extra protein)
  • 2.5 cups chicken or vegetable broth
  • 1 yellow onion
  • 3 cloves of garlic minced
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 1 tbsp pepper
  • 2 tsp cracked red pepper
  • salt to taste
  • sour cream, I like Nancy’s

How to  make it

  • cook chicken breast  in a tablespoon of olive oil until it is nice and done, chop into pieces  and add to crock pot
  • chop beets and onions and add to crock pot with minced garlic
  • add cans of beans and lentils
  • add chicken or veggie broth
  • add seasonings
  • turn crock pot on high for 1 hour, med for 1.5 hours, or low for 2 hours
  • make sure lentils are nice and soft
  • serve with a dollop of sour cream!