Archives for posts with tag: Indian

This one is from the hallowed Paleo grounds of Mark’s Daily Apple. In fact, it’s one of the recipes from the Primal Blueprint Reader Cookbook. I’ve made this dish a couple times. It’s so lovely and aromatic as welll as FILLING. This last time I only dished it over a 1/4 of the acorn squash. But for those with hearty appetites, go ahead and serve it in a half a squash. It’s a beautiful presentation either way.

For the folks who are uber-sensitive to dairy: swap out the butter for coconut oil and omit the yogurt. Enjoy!

It's a spice extravaganza!

Butter Chicken

4 lbs. chicken thighs, chopped into 1 inch cubes
6 garlic cloves, crushed
2 teaspoons garam masala
3 teaspoons ground coriander
3 teaspoons ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
3/4 cup Greek-style (thick) yogurt
7 tablespoons butter, chopped
1 tablespoon white vinegar
3 tablespoons tomato paste
4 large tomatoes, peeled and chopped (or 1 can diced tomatoes, unsalted)
6 cardamom pods (crush pods slightly to release seeds and more flavor)
1 cinnamon stick
1 1/2 cup cream or coconut milk
1/2 cup fresh coriander, coarsely chopped

  1. Combine chicken, garlic, spices and yogurt in a covered container. Refrigerate for an hour or two.
  2. Melt butter in a deep pan. Add vinegar, tomato paste, tomatoes, cardamom and cinnamon. Boil rapidly, stirring until sauce is thick (approximately 20 minutes).
  3. Reduce heat to a simmer and add chicken. Continue to simmer, stirring occasionally until chicken is cooked through. Add cream or coconut milk, simmer a few minutes more, and garnish with chopped cilantro.

Roasted Acorn Squash

2 small acorn squash, halved and seeded
Coconut oil to grease baking sheet

  1. Heat oven to 375 degrees.
  2. Grease a baking sheet with coconut oil.
  3. Place squash halves face down on the sheet.
  4. Bake for 30 mins, until the squash is tender and the lip of the opening is browned.

An unfortunate picture of a delicious dish!

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Though uncommon, sometimes I am asked to cover a shift at trader joe’s working Demo . Many people know it as the sample place, snack corner… or, if you’re a free-loading pig, it’s lunch.  Either way, I’m never totally stoked about these shifts. Something about the general public, free food, and a predetermined, unhealthy TJ’s concoction just doesn’t suit my particular sensibilities.

Fortunately, my bosses usually cut me some slack and let me experiment in the kitchen as long as I continue to dole out nasty small plates to the customers.

I decided that not only would be wise to introduce my coworkers to a late night snack in the realm of Paleo, but also include some unfamiliar ingredients. While many may think that Trader Joe’s is a healthy establishment full of hippie lettuce munchers and knowledgable vitamin pushers, I regret to inform you that you are sorely mistaken. As a whole (keep in mind, I’ve worked at not one, not two, but FOUR different stores.) most crew members are satisfied on a diet of cigarettes, beer, and frozen pizza.

With that in mind I give you:

Stuffed Dates

Goat Cheese-Stuffed Dates with Lemon Curd

1 case Trader Joe’s Medjool Dates (pitted)

4 oz. plain goat cheese

2 Tbsp. lemon curd

sesame seeds for garnish

1. Slice one side of the date lengthwise to take out the pit and create a space for the goat cheese.

Little Date boats waiting to be filled with goodness.

2. In a bowl, mash together goat cheese and lemon curd and scoop into a pastry bag, or a ziploc.

3. Trim off tip of the bag and squeezing from the top, fill each date with a little bit (…or a lot) of goat cheese.

4. Garnish with some sesame seeds (black, white, or toasted will do fine)

Pistachio Version

Goat Cheese-Stuffed Dates with Pistachios

4 oz. plain goat cheese

1/4 c. roasted and salted pistachios (chopped)

2 Tbsp. honey

1 tsp. vanilla extract

1. Same process as the first batch, just different ingredients.

2. In a bowl, mash together cheese, most of the chopped pistachios (reserve about a tablespoon of pistachio pieces/dust), vanilla, and honey.

The Pistachio Filling

3. Fill the dates and garnish with the reserved pistachios.

Another simple and tasty ethnic meal.

Indian Style Chicken with Kale and Sweet Potatoes

1 – 2 lb. chicken thighs, cut into 1″ pieces

1 medium onion, quartered and thinly sliced

2Tbsp. fresh ginger, minced

3 medium cloves garlic, pressed

1 Tbsp. chicken broth

1 tsp. garam masala

5 c. kale, finely chopped

3 c. sweet potatoes, peeled and cut into 1″ cubes

1 c. chicken broth

salt and pepper to taste

The ingredients

1. Heat broth in a large skillet or braising pot. Add Chicken, onion, ginger, and garlic. Stir frequently for 8 mins.

2. Add garam masala and stir again for 30 sec.

3. Add broth and stir in sweet potatoes and kale.

4. Simmer on low/medium heat for 15-20 mins until chicken is cooked through and the potatoes are tender.

Adding the potatoes and kale