Cashew Chicken with Broccoli (Paleo)

Cashew Chicken with Broccoli

As I’ve just come off of hiatus, I’ve been looking over my blog.  It seems from my archives that the only other time I’ve taken a break was was June.  Apparently June is my blog-vacation month!  The night that I made this, I felt like cashew chicken…but I also felt like beef with broccoli.  Basically, I felt like having some sort of Asian-style food.  I decided to combine the two and make cashew chicken served with broccoli.  It turned out really well!  Surprisingly (or maybe not so surprisingly), the broccoli paired wonderfully with the chicken.  We don’t eat rice very often, and that is what’s usually served with pretty much every Asian meal.  We’ve tried “cauli-rice” a few times, and it just doesn’t do it for me.  I use cauliflower for just about everything…but rice is not one of those things.

So load it up with veggies and voila!  Problem solved!

Cashew Chicken with Broccoli (Paleo)

Serves 4-5

1/4 C arrowroot starch

1/2 tsp pepper

2 pounds boneless skinless chicken thighs, cubed

1 Tbsp coconut oil

3 Tbsp coconut aminos

2 Tbsp rice vinegar

2 Tbsp tomato paste

1 Tbsp palm sugar

3 garlic cloves, minced

1/2 tsp fresh ginger, minced

1/2 C cashews

4 C broccoli florets

sliced scallions to garnish

 

1.-  Mix starch and pepper in a plastic resealable bag with chicken.  Seal and toss to coat.

2.-  Melt coconut oil in a large skillet over medium-high heat.  Add chicken in 2-3 batches and cook each for 5 minutes.  Remove chicken from pan to slow cooker.

3.- In small bowl, mix aminos, vinegar, paste, sugar, garlic, and ginger.  Pour over chicken and stir to coat.  Cover and cook on low 3-4 hours.

4.-  20 minutes before done, put broccoli florets in a microwave-safe container with 2-3 Tbsp water.  Loosely cover and microwave for 5-8 minutes (until mostly steamed but not too soft).  Drain and add to slow cooker with chicken.  Allow to cook for 10-20 minutes so flavors can mix.

5.-  Stir in cashews and top with sliced scallions to serve.

Steelhead Trout with Citrus Coconut Cream (Whole30 Compliant)

Steelhead Trout with Citrus Coconut Cream

We have been crazy busy around here lately!  My husband and I both read the book THE LIFE CHANGING MAGIC OF TIDYING UP and we fell in love with the entire concept.  She tells you to go through the whole process in one or two days; however, with a 3 year old, that is nearly impossible.  We went through the entire purging process in one weekend, then spent the next couple weeks putting things back together.  We got rid of at least 40% of our stuff.  Soak that in: at least 40% of our stuff.  What would you do if you got rid of almost half of your things?  Most people I’ve spoken to have said, “oh that’s awesome!  But I could never do that.”  I promise, you can.  And it’s liberating.  You breathe easier, you move easier, and everything becomes more fun.  If you are considering doing something similar to this, just do it.  Take the plunge and don’t look back.

Now, on to the food!  I had never tried (or cooked, obviously) steelhead trout.  I wanted to get some salmon, but when I made this, the decent salmon (not even the good stuff) was around $30 per pound.  I pretty much don’t buy anything that’s $30 per pound…so that was out.  I was talking to the seafood guy and he suggested the steelhead trout.  In case you didn’t know this, it’s a fantastic substitution for salmon (and usually less than half the price–I got it for $10 per pound)!  It has a similar cook, texture, and flavor.  I’m planning on working with it a lot more in the near future!

Steelhead Trout with Citrus Coconut Cream (Whole30 Compliant)

Serves 2-3

1 pound steelhead trout fillet

salt and pepper

1/3 C onion, finely diced

4 cloves garlic, minced

zest and juice of 2 limes

2/3 C coconut milk

2 tsp basil

1 Tbsp Kerrygold

 

1.-  Preheat oven to 350.  Put fish in shallow baking dish and season both sides with salt and pepper.

2.-  Heat medium skillet over medium heat.  Add Kerrygold, garlic, and onion.  Saute 3-5 minutes.

3.-  Add lime zest, juice, and coconut milk.  Bring to boil.  Turn off heat and stir in basil.  Pour over fish fillets and bake 10-20 minutes.