Posted on December 14, 2016 by Renae
I found and saved this recipe on Facebook a few weeks ago. Finding again and then cooking from a recipe on FB? I don’t even know. So I’m putting it here on NMB, and I can have it for always.
This smelled amazing and hit all the right notes. You know a recipe is a keeper when the kids ask for more vegetables and then even after two helpings go pick at the pan for their favorites (garlic! celery!).
This didn’t cook in the time the original recipe said it would (maybe I had too many vegetables?), so I’m going to post it here just like I made it. It’s a little fussy with moving from one pot to two, but not overly so, I don’t think.
- 9-10 chicken drumsticks
- 3 cups butternut squash, peeled and chopped into 1-inch squares
- 3 medium potatoes, chopped into 1-inch squares (next time I’ll probably double the potatoes–they were a favorite)
- 4 stalks celery, chopped into 1-inch pieces
- 1 1/4 cup apple cider or spiced apple cider (I used plain apple juice because that’s what I had)
- 1 large yellow onion, halved and sliced
- 1/4 cup chopped fresh sage leaves
- 4-5 garlic cloves, peeled (I’ll use more next time, another favorite)
- 2 tablespoons coconut oil
- salt and pepper
- Start by chopping and peeling all the veggies and setting them aside. This doesn’t actually have to be done first, but I bet you’ll be happier getting it out of the way.
- Preheat oven to 350.
- Next, heat coconut oil in a large dutch oven or oven safe pot with lid. Sprinkle chicken with salt and pepper.
- Add garlic and chicken to the oil and let chicken cook on each side for about 3 minutes at medium/high heat. Remove and add 1/4 cup cider to the pan to deglaze. Using something soft like a spatula, stir to remove any stuck bits from the pan. After a minute or so, add chicken back in, then cover with veggies and sage, a sprinkle of salt, 1 cup of cider, and cover. Bake at 350 for 45 minutes.
- Now at this point, my chicken wasn’t nearly done, so I moved the drumsticks to a 9×13 glass pan and put the chicken and the veggies (now separated) back into the oven for about 15 minutes. If your chicken is done with the initial bake, great. Proceed to step 6.
- Scoop out all the chicken and veggies. There should be some of the cider and fat left in the pot. If its thick, you can use is straight up as gravy. If it’s still too thin, add some of the vegetables back in to the liquid and use an immersion blender to thicken into a gravy to serve atop chicken and veggies.
- Plate chicken with veggies, add a drizzle of cider gravy, and enjoy.
Filed under: Chicken, DPP, Main Dishes, Whole 30 | Leave a comment »
Posted on May 5, 2015 by Renae
I’ve been meaning to put this recipe up for a long, long time. It’s an oldie but goodie from More with Less. I didn’t make it for a long time because I had in my head that Jason didn’t like cabbage. It seems that’s still true, but he does make an exception for this recipe.
Jason and I are doing another Whole 30 this month, so we left out the noodles (I guess that essentially makes this “Yak,” since “soba” refers to the noodles) and when serving passed the coconut aminos instead of soy sauce.
- 1 cup thin noodles (leftover noodles or spaghetti may be used; skip for Whole 30)
- 2 tablespoons oil
- 1–1 1/2 pounds beef sliced very thin (I buy what’s on sale)
- 2 medium onions, cut in thin wedges
- 2 medium carrots, sliced thin
- 1/4 head cabbage, sliced in strips
- 2 cups fresh bean sprouts (or 1 cup canned bean sprouts, drained; I sometimes use green beans instead of bean sprouts)
1. Cook and noodles according to package directions.
2. Heat oil in skillet.
3. Brown meat.
4. Add vegetables in order given, stir-frying each a few minutes and adding salt and pepper with each addition. Vegetables should be crisp-tender.
5. Add noodles last and cook just long enough to heat through.
6. Serve on rice (not on Whole 30) or alone. Pass soy sauce (or coconut aminos).
Filed under: Beef, Japanese, Main Dishes, Whole 30 | 1 Comment »
Posted on November 22, 2014 by Jason Morehead
This was recently prepared at one of my company’s lunches and is a great autumn dish.
- 2 tsp minced garlic
- 2 tsp garlic powder
- 2 tsp oregano leaves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp thyme leaves
- 2 lbs. pork tenderloin
- Salt and pepper
- Preheat oven to 425 degrees.
- Rub minced garlic into the pork.
- In a small bowl, mix garlic powder, oregano, cumin, coriander, and thyme.
- Sprinkle the spice mixture over the tenderloin and rub it into all sides. Make sure you cover all sides.
- Sprinkle salt and pepper over the tenderloin.
- Fill roasting pan with about 1 inch of warm water.
- Place pork tenderloin in roasting pan.
- Cook in oven for 25-30 minutes per pound or until tenderloin reaches a minimum internal temperature of 145 degrees. Pork will still be a bit pink at this temperature. If you want it more well-done, cook to an internal temperature of 150-160 degrees.
- Remove pork from oven and let it stand for 5-10 minutes.
- Transfer to cutting board and slice into smaller pieces.
Filed under: Main Dishes, Pork, Whole 30 | Tagged: pork tenderloin | Leave a comment »
Posted on June 1, 2014 by Renae
Meal 1: steak and eggs and watermelon
Meal 2: salad with grilled chicken (and a vinaigrette dressing of some kind)
Meal 3: grilled pork chops and roasted vegetables
Meal 2: Tower of Power
Meal 3: Cilantro Lime Chicken Tacos (I will leave out the cheese and serve over lettuce)
Meal 3: Asian Beef with Broccoli (served with Cauliflower Rice)
Meal 3: grill packets (sausage and vegetables)
Meal 3: Yakisoba (recipe to be posted here soon)
Meal 3: grilled salmon and vegetables
Meal 3: (We’ll be at a wedding. Yay, Kevin and Beth!)
Filed under: Meal Planning, Whole 30 | Leave a comment »
Posted on May 26, 2014 by Renae
We are about to embark on a Whole 30, and I wanted to see if one of our favorite recipes could be compliant. Good news! It can! No sugar in this version, so I swapped out the water for apple juice; no soy either, so I used coconut aminos instead of soy sauce. I also upped the basil a bit, but that’s just a family preference.
- 1/2 cup apple juice
- 2 tablespoons Red Boat fish sauce
- 2 tablespoons coconut aminos
- 1/2 teaspoon crushed red pepper
- 3 tablespoons coconut oil
- 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
- 8 cloves garlic, finely chopped (about 3 tablespoons)
- 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
- 1 1/4 cups torn fresh basil leaves
- In a small bowl, combine apple juice, fish sauce, coconut aminos, and crushed red pepper. Set aside.
- Heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture into the bowl with the sauce mixture and set aside.
- Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes.
- Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer.
- Remove the pan from the heat and add the basil, tossing until slightly wilted.
- Serve over cauliflower rice or spaghetti squash.
Filed under: Chicken, Main Dishes, Thai, Whole 30 | Tagged: Whole 30 | Leave a comment »