GAPS Chicken Tots

Some of the previous ingredients in this recipe weren't GAPS friendly, and the recipe was more complicated. Since these have become a staple of our diet...several nights a week, and Noah practically begs for these little guys, I have simplified our lives! :) They are also great for kids who don't love veggies, since you have tons of veggies hiding in the batter, they are perfect for even the most discriminating pallet! :)

Noah refers to these as his sandwiches and would pound them for breakfast/lunch/dinner everyday if I let him!

So without further delay I bring you the new recipe. (the older recipe is still really good!)

1lb green beans cooked, drained of excess water
4 cups chicken leftovers (or slightly less)
2 onions, peeled, and cut in half
1 clove elephant garlic (or 2 regular cloves)
3 eggs
1/2 cup butter (for frying them)


Place the onions and garlic in the food processor, and process until really really tiny. Add in the green beans and process until finely chopped. Than add the eggs and allow the processor to run until the batter is rising and slightly airy. Add in the chicken, and just pulse in until the chicken is cut into fine pieces, but isn't pureed completely.

Heat a cast iron skillet to medium heat and let is completely warm. Place 1/2 tbsp butter in the skillet and let is spread around the pan and melt. Take a small handful of the chicken mixutre and put it into a ball, and press it down into a "pancake" in your palm. The pancake shouldn't be any larger than your palm or you will have a really hard time flipping it. The skillet I use is about 10 inches and I can fit 4 "tots" in with some room to spare for flipping. They take a little while to brown up (about 3 minutes or so per side) Have the oven on warm, and take the finished tots and place them on a baking sheet to keep warm, or serve them right from the pan!

After removing each set of tots from the pan, place another 1/2 Tbsp of butter in the pan and let it melt, than add your 4 tots to it! :) I find the pan needs a little scrapping after 3 or so batches or they start to stick a little and you lose the browning.

These quantities make about 36-40 chicken tots enough for a feast and leftover meals and snacking! :)

We love these with Saurkraut over a salad, and Noah loves these with any variety of a pureed veggie. He tells us it is his dipping sauce! :) Enjoy and let me know what you think!

Avocado Mayo! (leftover Chicken ideas)

In the past the yeast diet has been really hard...mostly b/c we ate roasted chicken and veggies every night...and much more of the same for lunch with occasional veggie sticks with nut butters. Needless to say after six weeks we were all ready for a change. This time around, have found some new additions that have made food exciting, interesting, and us not really missing all the stuff we can't have. The latest addition is avocado mayo! With the flat bread, and this, you can eat chicken salad to your hearts content...with all the toppings! Ahh, sandwiches, does life get any better than this?

This recipe also provides another creative way to use all those leftover stock chicken bits. I know I start to run out of creative ideas for the chicken. We eat this salad either on lettuce leaves like a "roll-up" or on the flat bread like a wrap. If you can have grains, than have at it!

We really enjoy chopped tomatoes and onions, and occasionally cucumbers mixed in the with avocado mayo and chicken, but feel free to add whatever you think sounds good...and let us know of you new concoctions!

So, this glorious mixture, can be changed up depending on your mood, but I am going to post our favorite concoction to-date!

Recipe:
1 ripe Avocado (if it is still a little firm, that is fine, it will just need to process longer
15-20 basil leaves (washed and dried)
2 Tbsp Onion
1 clove (or more) garlic
1/2 tsp real salt
splash of lime (squeeze about the size of a lime wedge that you would add to water)

Combine all of the above ingredients in a food processor. Turn it on and process until a smooth "mayo" is formed. Use a spatula to remove mayo from processor and toss with your meat of choice (we life to use leftover stock chicken) or 2-4 whole chicken breasts. Add chopped tomatoes, more onions, cucumbers...or whatever else your heart desires. :)

This makes quite a bit of mayo...Chicken salad for 3 to 4 people eating

Chicken "Tots" (Candida Friendly/starch free)

I call these tots because the original recipe, from Pecan bread, that these were adapted from referred to them as tots. If you prefer call them patties, but whatever you call them, call them good! I love how these "hide" veggies in with the patties, and have an excellent flavor. We enjoyed them on the "flat bread" (the picture is of the flat bread before cut) folded over and ate them with traditional burger toppings, tomatoes, avocado, onions, lettuce, and a grilled 1/4 of savoy cabbage. They were quite satisfying!

We all loved the Tots, and N enjoyed his tot sandwich with lots of homemade ketchup (recipe from NT cookbook)

The Egg Yolks are added, since I make this with the flat bread, and the flat bread recipe has 2 egg yolks leftover. I didn't want to just discard these delicious and nutritious yolks, so I added them to help bind the mixture when "fried."

I could imagine this being awesome with some basil or cilantro as well, but I had two hungry men, and not enough time to go pick some herbs:) Feel free to spice it up a bit, and I would love to know what you all try!

Recipe:
1 cup cooked, cut, tightly packed green beans or broccoli (or any other veggies you want to try)
1 cup shredded, tightly packed chicken (left over from making stock, or just boiled)
1/4 of a white cooking onion
3 cloves garlic
1 Tsp Fish sauce
2 Egg Yolks (optional)
2 Tbsp Butter
2 Tbsp Coconut oil
Salt and pepper as needed
Other spices if you wish

Place the veggie, onion, garlic, and fish sauce in the food processor, and process until it is liquid or pasty. Gently pulse in the chicken until the mixture resembles that of Tuna salad. It will be wet and slightly sticky. Take a small handful of the mixture and press in between your palm to form a "patty."

Have your skillet nice and hot, but not scalding or the outsides will burn. Combine both the butter and coconut oil together in a dish, and apply liberally to the skillet. Place the patties on the skillet and cook until browned on eat side. If you try to flip the patties too soon, they will break apart. Once "cooked" on the one side they will stay together very nicely!

These are an excellent change of pace for all that left over chicken, and the mixture of veggies helps the meat go a long way.

This recipe was enough to feed our very hungry family of 3. (both J and I eat more than "normal" people...especially on the yeast diet!)

Check Out the Nourishing Gourmet for more Frugal Ideas.

Chicken Gravy

So, we were having roasted chicken, again, this evening with some spaghetti squash, and broccoli, and I really felt like gravy. Gravy in general has been a problem for us given N's sensitivities to thickening agents...until now! This got rave reviews, even from our guest, who eats regular food!
I am going to list what I used, but I have a feeling you can change it up a bit!
The neck and gizzards of one chicken

1/4 onion chopped
2 stalks celery
1/2 carrot, peeled, chopped
1/2 bulb elephant garlic (probably 1 normal clove)
1/4 cup chopped fennel. (we are using this later in the week for a soup...)
1 Tbsp Butter
Salt and pepper to taste
Drippings from one 5-7lb chicken stuffed with celery stalks/leaves

In a 2 1/2 quart pan place the neck of the chicken, cut up, in the pot. Cover with several inches of water. Bring to a boil and skim any scum that rises to the top. Allow to simmer covered until water is an inch above the neck. (about 30-45 mins.) In the meantime pre-heat a cast iron skillet. Place 1 tbsp of Butter in the skillet and add the chopped up giblets, celery, garlic, onions, fennel and carrots. Saute until browned slightly and soft.
Remove the neck from the water and add to the skillet to remove juices from the bottom of the skillet. Transfer the sauteed mix back into the pot. Take out your immersion blender and blend the mixture with the water. It should produce a thicker looking stock. Make sure all is blended well. Once blended allow to simmer uncovered for about a 1/2 hour. It will reduce quite a bit and that is okay!

When the chicken is done, add the drippings from the pan into the gravy mix. Add Salt and pepper to taste. I blended the fat in for a more even consistency. Enjoy!

Thai Chicken BBQ

This recipe tastes like something you would get at a Thai restaurant and it is absolutely delicious! Make it for a date night or even an appetizer for a fancy party! It is a very interactive meal. See note at bottom for making this recipe cheaper and more realistic for large families.
1 small bunch fresh cilantro, preferably with the roots, washed and dried
1 tsp coarsely ground black pepper
3 Tbs fish sauce
2 cloves garlic, smashed
4 boneless chicken breast halves skin on or off
1 head leaf or butter lettuce, washed and dried
1/2 cucumber cut into thin half moons
1 small bunch mint, washed and dried (optional, but I love it, J doesn't)
1 recipe Thai Sweet and Sour Chili Dipping Sauce
4 Tbs chopped roasted peanuts (optional, omit if necessary)
Bunch of Green onion

Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste (add olive oil if needed). Pour over the chicken and toss well to coat. Marinate for at least 2 hours or, ideally, overnight.

Preheat the barbecue or broiler to medium-high. Cook the chicken 4-5 minutes on each side until the skin is crisp and the chicken is cooked all the way through.

Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Slice the green onion down the length of the plant. Then cut in half. Pieces should curl slightly. Place on plate with other toppings. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.

Take the chicken and toppings and wrap it in the lettuce. Dip in the sauce or pour sauce over top. Rice can be made as an accompaniment for this meal.

The chicken with marinade alone served with veggie sides and rice also is good. No need to take the effort to make the wraps, that is where this recipe can get expensive. We more times than no just eat the chicken with other sides.

Mango Chicken

Definitely a good summer BBQ recipe! We have tried to do it inside, it is still really good, but not nearly as good as on the grill. If you are worried about the carcinogenic properties of your grill, broiling is a great substitute!

2 tsp (5 mL) grated lime rind
1/2 cup (50 mL) lime juice
4 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 tsp (10 mL) chili powder
1 tsp (2 mL) salt
1/2 tsp (1 mL) cayenne pepper
3 boneless skinless chicken breasts, 1 lb (500 g) total
2 tbsp (10 mL) really raw honey
2 mangoes
1 sweet red pepper
1 small red or sweet onion, cut into 1-inch (2.5-cm) chunks

1. In small bowl, whisk together lime rind and juice, oil, garlic, chili powder, salt and cayenne pepper.
2. Cut chicken into halves length ways and place in a bowl. Pour half of the marinade over top and toss to coat; let stand for 20 minutes. Stir honey into remaining marinade; set aside. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)
3. Meanwhile, peal mango, and cut in large thick lengthy slices away from pit.
4. Core, seed and cut red pepper into 3/4-inch (2-cm) pieces. Do the same with the onion
5. Discard marinade used for chicken. Place chicken, mango, pepper, and onion on greased grill over medium-high heat; close lid and grill, turning and basting chicken once with remaining honey marinade until fruit is softened and chicken is no longer pink inside, about 8 minutes

Serve with Basic Brown Rice, Couscous, or Quinoa and a side salad with a vinaigrette.

Ginger Chicken Curry

Ahhh...the Crockpot, one of the kitchen's most amazing contributors! Here is a nicely, and lightly flavored curried dish for those of you scared of the curry, simply omit!

3 boneless skinless chicken breasts or 3-4 legs skins removed(your choice)
3 carrots peeled and chopped
1 onion chopped
2 cups soaked and cooked chickpeas or can equivilent
1 Tsp Thyme
1 Tsp Lemon
1 Tbsp Flour or arrowroot
1/2 cup raisins
2 cloves garlic peeled and chopped
2 Tbsp fresh ginger grated
1 Tbsp Dijon mustard or coarse ground mustard
1 Tbsp Curry or to taste
1 quart Chicken stock

Place all ingredients in a crockpot and let cook on high for 4 hours! Serve with Couscous, brown rice or quinoa.

Chicken and Biscuits, or pot pie

This is one of the those recipes that doesn't need to be followed to the tee. Let your taste buds guide you! I can't tell you the last time I measured this one out! I highly recommend doing it chicken and biscuit style! Why waste time rolling out the dough? Great one pot company dinner!

2 Boneless skinless chicken breasts or left over chicken from making stock
1 cup carrots
1 cup celery
1 cup peas
I cup onion
2 cloves garlic minced
1 tbsp season salt
2 tbsp arrowroot (if using all milk and no cream add 1/4 cup)
1/4 tsp celery seed
1 tbsp butter
1 3/4 cup chicken broth
2/3 cup cream (not Ultra-pasturized, or half and half)
1-2 tbsp butter
salt and pepper to taste

Saute chicken (if using Boneless skinless breasts) and butter together until browned. Add celery garlic, season salt, salt, and pepper, carrots, and peas until chickens cooked through, set aside.
In separate pan put in butter, garlic, and onions, cook until soft. Combine broth slowly with onions reserving 1/4 cup. Mix arrowroot with 1/4 cup of broth until well blended, add to the gravy slowly whisking well. Add celery seed and milk and or cream. Simmer until thicker stirring constantly.
If eating as chicken and biscuits, combine into one large pot and let reduce a little. If you need more juice, add more broth or cream. It can stay warm on the stove for a while and do just fine!

If making the pot pie:
Place biscuit crust in the bottom of a 9 1/2 in pie plate*. Place chicken mixture in crust. Add sauce over top, and place crust over. Put a slit or two in the top to allow heat to escape.`

Carrot, Parsnip, Apple Soup

This is one of my favorite autumn soups. I need to come up with a replacement now that Noah is allergic to Apples.
Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
2 parsnips, peeled and finely chopped
1 carrot, peeled and finely chopped
1 Granny Smith apple, peeled and finely chopped
1 teaspoon rosemary
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1 14-ounce can reduced-sodium chicken broth
1 cup water
1 teaspoon cider vinegar
1-2 boneless skinless chicken breasts, cut into bite-size chunks

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion, parsnips, carrot, apple, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add broth and water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are very tender, about 10 minutes.
2. Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. (Use caution when pureeing hot liquids; see Tip.)
3. Clean the pot, return it to medium-high heat and add the remaining 1 teaspoon oil. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Pour the soup back into the pan. Cook, scraping up any browned bits from the bottom of the pan, until heated through, about 1 minute.
Cover and refrigerate up to 3 days or freeze up to 3 months.


If you want to cut down on cost omit the chicken and serve with Grilled Whole Wheat Cheese sandwiches, also goes well with a dark brew beer.

Peanut/Walnut Sauce

We just had this tonight and it was a success! I adjusted the recipe to remove allergens for our family....

6 garlic cloves, peeled (or 1 large elephant garlic clove)
2 inches fresh ginger peeled
1 large bunch of cilantro
1 Tbsp Olive Oil
1 Tsp oriental hot Chili Sauce (optional)
1 cup crispy peanuts or walnuts
3/8 cup naturally fermented soy sauce
3 Tbsp rice vinegar
1/2-1 cup chicken stock or coconut milk

Place all ingredients in a food processor or blender and combine until a smooth paste, or sauce forms. Heat in a double boiler over medium heat until a serving temperature.

Special Diet Note: If you are on the candida diet omit the EVOO, hot Chili Sauce, Rice vinegar, and reduce nat. Fer. Soy sauce to 1 tbsp, and use Walnuts, and a hit of fish sauce!

Serve with Chicken left over from making stock, roasted chicken, or whatever other type of chicken or meat you would like. I have had this with beef, never fish or pork.

Side dish suggestions:

• Rice or quinoa
• peas, carrots
• broccoli
  
• spinach
• or a salad