I almost used seitan in
place of chicken here.
Not exact matches
OK,
here are some favorites we've been cooking up at my
place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets
of hands to make it in our house... we put an egg on this too
of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast
chicken on friday - roasted sweet potatoes - omlets - challa french toast
We like this particular burgoo recipe because it uses leaner cut meats;
here we see sirloin steak and pork tenderloin used in
place of the usual shank or stew meat and boneless
chicken breast instead
of chicken legs or thighs.
If you are avoiding grains (or don't have an Instant Pot),
here is a grain - free and oven - baked
Chicken and Broccoli Casserole with broccoli and cauliflower in
place of rice.
Here is my recipe for Astragalus Bone Broth:
Place chicken or other bones in a pot or crockpot Cover the bones with water Add about 2 tablespoons
of raw apple cider vinegar for every 8 cups
of water Add 1 ounce
of dried astragalus root for every 8 cups
of water or so Cover with a tight fitting lid Simmer very low on the stove or cook on low in the crockpot for 12 - 48 hours Strain the broth and enjoy
This
place is very popular and quite interesting to look around even though you don't buy anything; you can sample
here a great choice
of local street food favourites such as kanom jeen (fresh rice noodles served with curry sauce),
chicken satay and seasonal local fruits (mango, pineapple, durian, and more).