Paleo Tandoori Chicken Skewers

The few of you that consistently follow my blog, you may have realized that I have not posted in a very long time (until yesterday that is).  I thought I would have all summer to write my blog and test out new recipes.  I tested tons of recipes, but never got around to the writing portion.  My office was such a huge junk pile, and my macbook is as slow as dirt in its old age... excuses, I know.

Avery was home sick yesterday, inevitably I was too.  I took the opportunity to start cleaning out my office.  By the end of the evening it was clean.  Oh, and Avery moved in.  She has a craft zone in the living room, I should say had, because now she is sharing my office space.  She is pretty excited about it, and it will still allow us to hang out while I type away and share recipes!  So here I am trying to fulfill my commitment of 54 blog posts this year.

Over the summer, or maybe it was just before summer started I did a round of the 21 Day Sugar Detox.  I finally caved and bought the cookbook too.  This is the firs time I have ever paid full price for a cookbook!  I have made tons of recipes from the book, so I shall try to share as many as I tried (my version of course).

This is a recipe for tandoori skewers.  It was quite easy recipe and very tasty too.  Nice dishfor the BBQ.  I didn't use all the sauce on my chicken, so I used it as dip and marinade for a variety of other things.  I'm pretty sure I have it in eggs, on eggs, everywhere.

Ingredients:

3/4 cup full fat coconut milk - I buy Thai Kitchen Organic Coconut Milk (Usually) Superstore sells a brand that is pretty good too
1/2 small red onion - chopped - I used a regular old onion
3 cloves garlic
1 teaspoon ground pepper
2 tablespoons tomato paste
2 teaspoons ground corriander
1 teaspoon ground cumin
1 teaspoon paprika - I was very generous here
1/2 teaspoon sea salt
Cayenne Pepper to taste - I like a little kick to my tandoori
4 boneless skinless chicken breasts

Directions:

1. soak your skewers in water - stops them from burning on the BBQ
2. Cube the chicken and place in a large ziplock back
3. combine the remaining ingredients in your blender or food processor for 1 to 2 minutes - or your sauce looks smooth
4. Pour the sauce over your chicken and refridgerate for at least 3 hours - overnight if you can - I only kept mine in the fridge for 3 hours
5. Turn on the BBQ / Grill
6. While waiting for the BBQ/Grill to heat up add the cubes of chicken to the skewer
7. Cook the chicken until it reaches an internal temperature of 165F - or until you think your chicken looks done if you dont have a meat thermometer. 

That is it, pretty easy peasy!!  Delicious too :-)

Happy Cooking

JoJo

Baked Sweet Potato Latke

The sun came out, the temperature has gone up, the snow is melting, its finally spring!!!  What is the one thing you think about eating once spring rolls around?!?!  Well for me it was BBQ, but what did I have in the house that I could BBQ?  Ground meat - burgers... UGH I dont have any giant portabello mushrooms - what will I use as a burger bun? The I went to my trust pinterest site and what did I see... sweet potato latke burgers!!  Wooo!  Yummy!  
Clearly I started this post a very long time ago, and never got around to finishing. Thank goodness for a clean office and a space to work ;-)

The latkes have become a favorite for me. I use them to make all sorts of sandwiches for breakfast, lunch and dinner!!

Paleo Sloppy Joes

This was a super easy recipe!


Baked Sweet Potato Latkes

• 1 ½ lb / 680 gr sweet potatoes (about 2 large) - Sometimes I mix white sweet potatoes or parsnips into the mix, a little spinach, carrots.... be creative
• 2 scallions (or 1 medium onion), thinly sliced - i do not include onions
• 2 free-range organic large eggs, lightly beaten
• ½ cup / 1.76 oz / 50 gr almond meal - I also use 1/2 cup of flax instead, gives it an earthy taste
• 2 teaspoons fine grain sea salt
• ¼ teaspoon ground black pepper
• 1-2 tablespoons of chia seeds

Sweet Potato and Spinach Latkes

Directions

1. Preheat oven to 400°F (200°C), coat two baking sheets with olive oil.
2. Grate sweet potatoes with a medium sized grater (or, if you have one, using the shredding blade of a food processor), so you get decent shreds of potatoes. I use my food processor - and I use the larger side of the shredder
3. In a large bowl combine scallions and eggs. Add almond flour, salt and pepper and mix until incorporated. Add sweet potatoes, and toss until combined and evenly coated. I like to add my flax and chia seeds to the sweet potato and mix it in well - then I add the egg mixture
4. Drop ½ cup of potato mixture onto the baking sheet, and with the help of a spatula flatten and shape into large flat discs. Repeat to obtain 8 big latkes. I use parchment paper
5. Bake in the oven for 30 minutes, flipping halfway through. I recommend to rotate the baking sheet a couple of times to get an even crispiness.
6. The latkes are ready when they have a nice golden color and are bit burned around the edges.
7. You can also throw the mix into your waffle iron and make hashbrown waffles :-)

Burgers and Salad

I hope you get as much enjoyment out of these little goldmines as I do :-)

Happy Cooking!!

JoJo!!