Chicken Provencal

Chx-prov1

Chx-prov1

This is a bright, flavorful one-pan meal that you have go to try! Elissa created this recipe for one of our personal chef clients, and I have started making it too. Easy to prep, easy to clean up, delicious to eat. 

Chicken Provencal
 
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This is a healthy one-pan dish created by my amazing colleague Elissa! When working as personal chefs, we like one-pan dishes because they keep things simple without lacking in flavor.
Author:
Recipe type: Dinner
Cuisine: French
Serves: 2
Ingredients
  • 2 plum tomatoes
  • 1 small zucchini
  • 1 small Japanese eggplant
  • 4 cloves garlic, peeled & minced
  • 10 basil leaves, thinly sliced
  • 2 tsp. fresh thyme leaves
  • 1 Tbl. chopped fresh parsley
  • 2 boneless skinless chicken breasts (about 1 lb)
  • ½ red bell pepper, diced
  • 4 Tbl. coconut or avocado oil
  • sea salt and cracked black pepper to taste
Instructions
  1. Preheat oven to 400ºF (375ºF for convection)
  2. Lightly oil the inside of a 5x11 baking dish
  3. Cut the tomato, zucchini and eggplant into ½ inch thick half-circles
  4. Arrange the eggplant, zucchini and tomato slices in alternating rows in the bottom of the dish (slices should be standing upright not on top of each other). If not all the veggies fit in the bottom of the dish, you can arrange the rest of the veggies around the sides of the chicken.
  5. Sprinkle with some of the garlic, herbs, salt & pepper.
  6. Place the chicken breasts on top of the vegetables, try to not let them overlap each other.
  7. Sprinkle with the remaining garlic, herbs, salt & pepper.
  8. Top the chicken with the diced red bell pepper and drizzle with the oil.
  9. Cover the pans with foil.
  10. Bake for 30-45 minutes, or until the chicken is cooked through and reaches 165F at its thickest part

 

Almond Flour Crust

quiche2quiche2

I usually recommend going easy on the nut flours, as they can be irritating to your digestive system. However, there is a time and a place for a a good standby crust recipe- birthdays, holidays, special get togethers….. that type of thing. I recently cooked for a client’s birthday party and made this crust recipe for a vegetable quiche. It was a hit!

This crust is versatile enough to be a sweet or savory crust.

 

Almond Flour Crust
 
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A simple tasty crust with a lovely hint of almond. You can make it unique with your own addition of spice.
Author:
Recipe type: Dinner Lunch Breakfast
Cuisine: American
Serves: 8
Ingredients
  • 2¼ cups almond flour (measure then place in fridge to keep cold)
  • ½ tsp herb/spice seasoning*
  • ½ tsp salt
  • 5 Tbl butter, cubed and chilled
  • 1 egg white, whisked
  • *My herb/spice blend: 1 Tbl granulated garlic, 1 Tbl onion powder, 1 Tbl dried oregano, 1 Tbl dried basil
Instructions
  1. Preheat oven to 350ºF.
  2. To make spice blend: mix all herbs and spices together. Store in airtight container
  3. To make crust: place almond flour in bowl of stand mixer
  4. Add spice blend and salt, and mix on low to combine
  5. Add cold butter cubes and continue to mix on medium-low speed until butter starts to break apart and creates what looks like course sand, or course "cornmeal"
  6. If some butter cubes are still larger, break gently apart with fingers and crumble in with flour
  7. Don't overcombine butter
  8. Once butter is mostly combined, add egg white and mix just until it all comes together in a sticky loose 'ball'
  9. Wrap in plastic wrap and chill for about 5 minutes while you grease your pan
  10. Grease an 8-inch tart shell pan. I suggest a non-stick design
  11. Place tart shell pan on a sheet pan
  12. Remove dough from fridge, and working in small bits at a time, gently press the crust into the shell to create a thin, even crust. It's almost like putting together a puzzle
  13. Crust shouldn't be thicker than about ½-inch
  14. As crust bakes, the egg white will bind all the crumbly crust together! Magic!
  15. Bake until edges are just light golden, about 15 minutes (depending on how hot your oven runs)
  16. If crust looks like it's puffing up in center while baking, VERY GENTLY poke a tiny hole in center with a sharp knife to deflate. Keep it tiny or any future filling will leak through (if you make a quiche)
  17. If you want to fill this crust with an unbaked filling, cook the crust until lightly golden all over to ensure it is cooked through

 

Spicy Coconut-Crusted Cod

cod

cod

I created this recipe for someone I know who has a hard time with seafood. And by hard time I mean doesn’t want it unless it’s deep fried! This is a much healthier alternative that still provides some crunch and the spice adds great flavor. If you don’t like spicy, substitute your favorite spice or try onion powder.

Spicy Coconut-Crusted Cod
 
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This is a quick main dish option for any night of the week.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 2
Ingredients
  • 1 lb fresh cod fillet, ideally 1-2 inches thick, cut into even pieces
  • ⅓ cup coconut flour
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp Berbere spice (it's like a spicy curry spice)
  • 1-2 eggs
  • 2-3 Tbl coconut oil for pan
Instructions
  1. Mix the coconut flour, salt, pepper and berbere spice in a medium bowl
  2. Whisk 1 egg in a small bowl, add a tiny pinch of salt to help break up egg whites
  3. Place fish pieces on a plate large enough that pieces don't overlap
  4. Heat your large saute pan over low-med heat and add coconut oil (enough to generously coat pan)
  5. While pan heats: with ONE hand (this will be your wet hand), dip a fish piece into the egg and flip to coat evenly
  6. Allow excess egg to drip off fish, then place in bowl with coconut flour.
  7. Use your other hand (dry hand) to coat fish evenly with flour, shake off excess and return fish to plate.
  8. Repeat with remaining fish.
  9. Turn pan up to medium heat, place pieces of fish gently into pan, careful not to overcrowd.
  10. Sear 4 minutes until coating is brown, and GENTLY flip fish with a spatula and sear bottom side for 3 more minutes, just until brown.
  11. Careful not to overcook. Fish cooks faster than you think :)

 

Kale & Sausage Soup

kale-Soup3

kale-Soup3

This is a great soup to make on Sunday and have the next day for an easy lunch or dinner. The flavors get better after a day, as the ingredients have time to mix together.

Kale & Sausage Soup
 
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A simple, nutrient-dense soup that is surprisingly easy to prepare.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 3-4
Ingredients
  • 1 Tbl butter or ghee
  • 12 oz sausage: with or without casing is fine. I used a sweet italian sausage from a local pastured and organic pork farm.
  • ½ onion, finely chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 large parsnip (or sub your favorite root veggie), diced
  • ½ head fresh kale, chopped
  • 1 tsp each sea salt and ground black pepper
  • Approximately 24 oz chicken stock, or use any homemade broth you have
Instructions
  1. Heat a medium sized soup pot over medium heat. Add butter/ghee and allow to melt.
  2. If using sausage in a casing, slice into ½-inch thick pieces. Brown the sausage evenly in pot, you may need to brown in several batches so you don’t overcrowd the pot.
  3. Once browned, remove the sausage and set aside in a bowl.
  4. Turn heat down to med-low, adding onion, celery, carrots and stirring occasionally for 5 minutes.
  5. Add your garlic, cook for another 5 minutes.
  6. Add parsnip and kale, stir to combine, and cook for 5 minutes.
  7. Return your cooked sausage to the pot.
  8. Add just enough broth to cover all the ingredients. If you run out of broth, just add water.
  9. Turn heat down to low, cover pot and simmer gently until parsnip is soft when poked with a fork.
  10. Taste for seasoning, you may want more salt.