Once again, I decided to take on Thai as I am still really trying to make my way through the Everyday Paleo: Thai Cuisine book and try all of the recipes that appeal to us.
The picture of mine actually looks fairly close to the picture in the book. The last few haven’t, but this one was pretty right on. This one is a basic tempura battered chicken, very similar to the Deep Fried Fish batter, and then a nice lime sauce that goes over the top, though we ended up using it as a dipping sauce as well. It also has a recipe for crispy kale, but we like ours a bit more chewy, so we did kale our typical way instead of messing with a good thing. This one was very tasty and exactly what I expected. My daughter thought this was the best chicken ever, and my son liked it as long as it didn’t have too much breading on it. My wife and I both thought this was a good asian dish. It took quite a while to make simply because we ended up doing about 2 lbs of chicken, so frying all of those in a pan takes time. But the recipe is super easy, just time consuming to fry.
This is one we may do again. It’s simple, and if we hadn’t made so much, would have been much quicker too.
I know, three nights in a row with Thai recipes. Just let me know when you get tired of Thai, but I don’t know that I will. My wife said it was my call on what we did, so I chose this Sweet and Sour Chicken Stir Fry from Everyday Paleo: Thai Cuisine. This is one that we just doubled as the portion sizes in the book seem to be quite small, so for my wife and I, we doubled the recipe and had a Chinese/Thai dinner. We put it over rice, and along with the chicken, my wife chose the Union Square Zucchini recipe from the Four Hour Chef by Tim Ferriss.
We haven’t ever had the chicken before, but the Union Square Zucchini will be done much more now that Zucchini is about to be in season and we have multiple plants that are very healthy and likely to give us lots of veggies this summer. I thought the chicken was pretty good. Very authentic tasting sweet and sour without the msg or red food dye. It wasn’t as flavorful as what we wanted though, once again, since what we are used to is the chinese version, and this was a little bit different. My wife commented that there was more veggies than meat in this meal, which there were. If we had done a tapioca breaded chicken, similar to the Beer Battered Fish, instead of just the chicken by itself, it likely would have had a bit more of the texture and feel of the chinese version.
I’m not sure that we will do this again, but it was a neat look at how the dish is made, and as I said before, quite authentic.
I know this is the second Thai recipe in a row, but this is actually what we had with our Glass Noodle Soup, and this is always really tasty. The kids can’t eat enough, and neither can my wife or I since it is just so flavorful and tasty.
We have gotten Larb Chicken at our local Thai place for some time and are really happy every time we get it. We found a recipe for Larb Chicken that we think is pretty awesome. It always turns out great, and has so much flavor. My kids just eat it with a fork, but my wife and I put it in some lettuce or cabbage and eat it sandwich-style.
A few changes that we make are, instead of the Thai roasted chili paste, we use Sriracha. We don’t use thai chiles or mint leaves either. We forget how much we like this meal until we make it everytime, and the best part is that we can make it beforehand and just grab it afterward as a quick meal, or a great lunch.
On the facebook page, I had said we were going to try out some of the recipes out of the Everyday Paleo Thai Cuisine book, and so we started with soup. My wife and daughter just love soup, I, on the other hand, am pretty picky about soups that really stand out to me. This is the Glass Noodle Soup from the Everyday Paleo Thai Cuisine book that I have been waiting so patiently on, and it was pretty good.
My wife absolutely loved it, and my daughter thought it was okay. I suppose I should have known by the ingredients, but it wasn’t really what I expected. It was more of a comfort food than anything as it was a thai chicken noodle soup in all honesty. I had a nice heaping bowl of it, but it wasn’t as flavorful and different in the way that I have gotten used to Thai dishes being, so I was a little bit disappointed, but my wife went back for a bowl (or two) so she obviously loved it. We actually used kelp noodles with this dish and that turned out quite well. We had never had kelp noodles, and were pleasantly surprised with the results as they took in the flavor of the soup, and did not taste salty like I expected kelp noodles to taste.
I’m not sure if I will do this again for us for supper, but come winter, this will likely be made in our house for someone other than myself.
This is a labor of love. I love these nuggets, but there is definitely some labor involved. This is the Gluten, Grain, and Garbage Free Chick-Fil-A Nuggets from Domestic Man. These are so good. I’m not sure that they are exact replicas of the Chick-Fil-A nuggets, but they are pretty fantastic, and the thing that adds so much flavor is the pickle juice that you marinate the chicken in. These refrigerate and reheat really well also. We haven’t tried freezing them yet, but I don’t see why that wouldn’t work as well. The recipe calls for buttermilk, but we actually use just a little bit of lemon juice and some coconut milk instead, which has the same effect.
They do take some time, and if you have a screen for your skillet to keep the grease from making such a mess, I would suggest getting it out, because this does get messy with all of the splattering that ends up happening all over your pretty stove.
But I would definitely suggest trying these as they are really good, and there is no guilt associated since it is such a clean meal. Maybe pair it with a salad or even sweet potato fries for a real fast food-esque meal.
Since this isn’t from a paleo website, we did make just a few modifications. It calls for Soy sauce, but you can use Tamari, or preferably Coconut aminos, obviously the difference being soy vs coconut. Also, it says vegetable oil or olive oil, so don’t sully this dish with rancid vegetable oil. And then it says to use cornstarch, but you can use any other starch and it will work just the same like arrowroot, tapioca, or even potato starch. We actually leave out the sesame seeds, but that is by choice. Our daughter loves the green onions we use with this dish and wants a green onion in every bite, so we end up using a lot of green onions for this recipe rather than scallions.
As I said before, this meal is fantastic. We usually serve it over a bed of rice, or you could do cauliflower rice if you wanted, along with some kale. Part of our kale went bad before we got to fix it on this round, but normally we have at least double that amount, which makes for a fantastic meal. And one of the best parts is that it just sits in the crockpot for a few hours, so supper comes around and you’re ready to eat. Definitely makes for a less stressful supper when it isn’t all rush to get the table set.
I got a spiralizer for Father’s Day, so I was antsy to try it out. I had been eyeing this recipe for Paleo Bacon Carbonara for some time and just hadn’t gotten around to using my julienne peeler on anything. But once the spiralizer came, it was a different story.
Now, my picture doesn’t look near as appetizing as the one on the original site, and probably didn’t taste as good either. I had high expectations for this meal and they just didn’t pan out. I added chicken since it was for the whole family and I wanted to make sure that our bellies got full. And i used zucchini instead of squash.
It wasn’t bad, but it wasn’t great either and it all came down to the sauce. The sauce was supposed to be creamy and smooth, but my sauce came out clumpy and not so good. The meal overall wasn’t bad, but it isn’t something we’ll try again any time soon unless we can figure out what went wrong. And the taste left something to be desired as it wasn’t as flavorful as I had hoped, though if we had used heavy cream instead of heavy coconut milk that might have made a difference.
Either way, it came out and we ate it, but it wasn’t as good as we had hoped. Now, let’s see what else I can find to use my spiralizer for…
My wife loves her southern comfort food, and one of those foods is chicken pot pie. And, as we all know, the crust is the best part of the whole thing!
Last year, we had a local butcher who opened just a few miles from us that catered to the Paleo crowd and did a few prepared meals from time to time that were totally Paleo, and one of the meals he did was a Chicken Pot Pie. We decided to pick one up from him and were shocked at just how good it tasted. He has since gone out of business, but before he did, I asked him to give me the recipe he used. I had been in there enough where he was willing to do so and we decided to make one for ourselves. It was fantastic! I had never made a pot pie before, and my wife had maybe once, but it was some time ago and with standard ingredients, so doing a Paleo version was a bit different.
In case you haven’t figured it out yet, we loved this recipe. it was a bit involved, but it was fantastic, and what we plan to do is to do a double batch next time and freeze them, maybe even use little pie pans to make individuals for lunches.
One thing that my wife and I miss on the Paleo diet is the ability to go get some good, cheap oriental food. Whether it is Thai, Japanese, or Chinese, we love oriental food. So we often gravitate to oriental meals when looking for recipes.
This is one of those meals that my wife wanted to try as she really wanted some Mongolian chicken from the local takeout place.
The results were extremely tasty. We did some steamed broccoli and rice with the meal and it made for a very filling and solid meal. We will definitely do it again.
A few things I would change though. My wife said it was a bit salty, so I’ll plan to cut back the salt in the batter and start much earlier. The recipe said it would take 10 minutes of prep and 15 minutes of cooking. It took close to an hour total for us as the skillet could only handle so much at a time, which could be a result of using 1.3 lbs of chicken instead of 1 lb of steak. We will probably also sauté some onions as well to add to the mixture as that will make it a bit more like the real deal from the Chinese place. Also, I may make the sauce earlier in the day and cut up the chicken earlier in the day so I don’t have to do it at the last minute, drawing out the supper process.
The meal is definitely a winner, it’s just a matter of going through the process and spending the time to do it. We will be doing it again.