Chicken Divan*

Clearly I’m the last person in the world to want or think about dieting, or restricting my eating habits in any way, (we all saw what went on over Valentine’s Day at our house) so I don’t even want to put this label out there.  But here goes: this “chicken divan” is paleo.

Let me explain myself for a moment here: this recipe was shared with me by my future SIL, H, who has been on a month-long kick to figure out what has been ailing her stomach.  Turns out, it’s probably dairy.  Turns out, that really, really stinks.  To make up for it, I’m on a mission to consume all the ice cream she can’t.  You’re welcome, H.  Don’t mention it.

Also: this recipe is actually all sorts of delicious.

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Chicken Divan*

(*sort of)

  • 2 cups raw cashews
  • olive oil, ghee or, (gasp) butter
  • 1 pound chicken breasts, cubed
  • 3-4 heads broccoli, chopped into florets
  • 2-3 cloves garlic
  • 1 white or yellow onion, diced
  • 1-2 cups chicken stock
  • salt, pepper
  • large handful curry powder
  • small handful ground coriander
  1. Soak your cashews – either by placing them in a bowl of water overnight (which takes forethought and planning, which I didn’t have) or by placing them in a sauce pan with about 3 cups of water, bringing to a boil, and then turning off the heat, leaving them to soak for about an water.
  2. Heat a deep skillet, add olive oil or butter to the pan.  Season your chicken liberally with salt and pepper and then add it to the pan and cook until it turns golden brown.  Put the broccoli over the chicken and cover the pan, allowing the steam to cook the broccoli.
  3. While all that cooks away, drain the cashews and add them to your food processor, along with the garlic, onion, salt, pepper, coriander, and curry.  Pulse a few times, and then slowly add the chicken stock, turning the food processor on all the way.  Add stock until you achieve your desired consistency.
  4. Pour the cashew sauce over the chicken and broccoli mixture and give it a good toss, making to sure to coat the whole thing.  Give it a moment or two to cook down (the raw garlic, in particular!), and then serve…with couscous.

 

The Verdict:

As you’ll note if you check out the original recipe and what I describe above, I doubled the sauce and the broccoli (not the chicken) and found this is more than enough to feed 2 people, with LOTS of leftovers.  We’re making up for Vday, after all.  Have no fear though: this is actually really good and makes you feel sort of virtuous at the same time.  Pass the couscous, though.

 

 

 

 

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Spicy Sesame Turkey Meatballs & Smashed Chickpeas with Tzatziki

I’ve been waiting all week to post these bad boys.

This past weekend, Husband and I hosted my parents.  Normally, this is a good excuse to shuttle off to that restaurant we’ve been dying to try but can’t quite justify the expense…but since my parents were coming off a 3-day Civil War/college reunion tour, they wanted some home-cooked food. Enter sandman Deb Perelman.

Tip: next time your parents are coming off a 3-day Civil War tour (I’ll let you all ponder that in your heads.  Parental units hopping on and off a bus, checking out battlefields, dressed in orange and/or tiger stripes, chanting about Old Nassau.  My dad , the civil war buff, bopping about in his Abe Lincoln t-shirt.  My mom, the bewildered German, wondering when the part is when she gets to see her kids.  Makes me giggle.) make them this.

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Spicy Sesame Turkey Meatballs & Smashed Chickpeas with Tzatziki (adapted from Smitten Kitchen)

for your meatballs

  • 1 pound ground turkey (use a mixture of lean and fatty meat, so it does not dry out)
  • about 1/2 cup Panko breadcrumbs
  • 1/4 cup water
  • 1 large egg
  • 3 garlic cloves, minced
  • small handful cumin
  • small handful coriander
  • large pinch of salt & pepper
  • about a tablespoon of crushed red pepper
  • 2 tablespoons sesame seeds (better if toasted quickly)

for your chickpeas

  • 2 cans chickpeas, rinsed and drained
  • small handful sumac
  • a big bunch of fresh parsley, chopped
  • juice from 1 lemon
  • a bit of lemon zest
  • 1 clove garlic, minced
  • pinch salt, pepper
  • pinch of cayenne pepper or crushed red pepper
  • olive oil
  • optional: olives (blech) or anchovy paste (yum), to add brininess

for your tzatziki sauce

  • about two cups plain Greek yogurt
  • about 1/2 cucumber, finely diced
  • juice from 1/2 lemon, plus a little grated zest
  • pinch of salt & pepper
  • optional: fresh dill, 1 clove minced garlic (there’s lots of garlic in the rest of this recipe, so I omitted it, or I should say, Husband omitted it, since he’s in charge of tzatsiki in our house!)
  1. Preheat the oven to 400 degrees F.
  2. Comine all of your meatball ingredients in a large bowl.  Mix thoroughly, using your hands, but do not overwork the meat.  Shape the meat into little golf balls.
  3. Heat a little bit of olive oil in a large saute pan and brown the meatballs.  Do not overcrowd the pan.
  4. On a large pan covered with aluminum foil (to make your cleanup easier!), bake the meatballs for about 10 – 13 minutes.
  5. Meanwhile, get your smashed chickpea salad going.  Combine all of the chickpea ingredients in one bowl, minus olive oil.  Mash (a potato masher works well!) together – leave it a big chunky.  Drizzle with olive oil and season to taste.
  6. Finally, mix all of your tzatziki ingredients together in another bowl.  Season to taste.
  7. Serve everything together, all at once, and let the praise wash over you like a college fight song.

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The Verdict:

I know it LOOKS like a lot, but if you have the ingredients, this is easy-peasy and oh-so-good.  Mom, Dad & Husband all raved about this little combination, which we also served with salad and pita bread…tiding us all over until the next Civil War battlefield tour.