thai coconut soup with chicken and lemongrass

thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass

Sometimes I see things quite clearly but it takes a bit for them to fall into place. At times I want to rush the process but when it’s not quite solid in my mind, it gets tucked away. And when I least expect it, it hits me like a pile of bricks. I can’t stop thinking about it and want it more than anything.

So this recipe took shape. I wrote the name of it months ago and did nothing with it. I’d glance at it occasionally in my reminders and ignore it. I knew I wanted to make it but the details were blurry. However, several days ago, as I sat at my grey desk at work, surrounded by fluorescent lights, emails dinging away, I saw it all before me; colorful, each ingredient pouring out of my thoughts as though I’d made it before. I feverishly wrote, seeing it unfold in my mind’s eye.

I don’t question these moments. They can’t be chased, sought out or wished for. They happen as if by divine intervention. They feel real, raw and gratifying.

But the truth is, this recipe is anything but miraculous - it’s just really damn good. Saying that about my own food makes me sound slightly if not quite narcissistic but I’ll be honest, I loved it. It took one try - because I knew what I wanted it to be. I sat over the pot with spices at the ready…adding steadily until it became a reality. For this coconut soup, the broth is everything.

The beauty is that you most likely already have these ingredients in your pantry and fridge. You need coconut milk, broth, spices, a few veggies and rotisserie chicken. That's right - I wanted to keep it simple and find that rotisserie chicken adds a unique flavor to the broth.

But there’s one ingredient that makes this whole dish - and that’s lemongrass. It seems insignificant, considering that it’s just a stalk but I assure you, it’s where the flavor lies. Most grocery stores carry it and if not, good old Amazon is always a good option. I promise, you won’t regret making the effort to obtain it as it will truly make the soup.

thai coconut soup-10.jpg
thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass

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  • prep time: 5 minutes

  • cooking time: 25

  • makes: 4-6 servings

Ingredients:

Equipment:

  • large soup pot

Directions:

Bring chicken broth, coconut milk, red Thai chili paste, coriander, smashed garlic, ginger and lemongrass to a boil. Reduce heat and cook on low for 10 minutes.

Add mushrooms, red pepper, sugar, salt and chicken and cook for another 15 minutes on low.

Lastly, add basil and cilantro, lime juice, remove lemon grass and if you wish garlic cloves and serve with additional chopped basil.


If you like Thai soup, you’re going to love this one because it’s easy to make and far better for you than any takeout soup! The flavor of lemongrass, Thai red curry sauce and coconut milk are a feast for the senses. #paleo #glutenfree #chicken #thaicoconutsoup #coconutsoup #thaisoup #thaicuisine #thaifood #calmeats #grainfree #whole30

paleo chocolate crepes with salted caramel

egg shells, cocoa and almond flour
chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes

I believe in the timing of things. My impatience often being put in its place by the realization that things happen when they’re supposed to - in their own time.

I toyed around with caramel sauce two years ago and for one reason or another abandoned the endeavor. But a few weeks ago I woke up on a blustery Friday morning determined to make caramel. I’m not exactly sure why this strong need, but I’m not one to question inspiration so I listened.

Typical caramel requires cream and sugar and since none of those are part of my diet, I set up camp around the stove determined to find the right substitutes to make my caramel dreams come true. I wanted a sticky, luscious consistency; sweet, salty, with a certain depth. I have to admit it’s not a bad job sitting near the stove with a spoon continuously adjusting and tasting, lips sticky from the concoction.

Then to my utter surprise, the caramel sauce I had dreamed of was becoming a reality before my eyes. Something so simple, with so few ingredients, yet so velvety and rich. A sprinkle of flaked salt and there it was, caramel sauce in all its glory.

With a jar of caramel sauce on my hands, I wondered what I could put it on. Sure, I could use my finger as a spoon and slowly make my way through the jar over the coming days, but I thought a more appropriate vehicle would be in oder and one that everyone could enjoy. Chocolate crepes were an obvious choice.

And so a little French paleo magic happened in my kitchen when chocolate crepes and salted caramel sauce met. I could go into detail about how delicious the combination is but I’ll let you try it for yourself…

chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes

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paleo chocolate crepes with salted caramel

  • prep time: 5 minutes

  • cooking time: 25 minutes

  • makes: 10 crepes

Ingredients:

For chocolate crepes

For salted caramel sauce

Equipment:

  • small sauce pan

  • large mixing bowl

  • crepe pan or small stick frying pan

  • large whisk

Directions:

In a small sauce pan, add coconut sugar, coconut cream and vanilla and bring to a boil. Reduce heat to low and simmer caramel for 25 minutes, stirring regularly.

When caramel has thickened, add a pinch of sea salt (or to taste) and pour into glass jar. Can be stored in the refrigerator for up to 2 weeks.

In large bowl combine all ingredients under crepes and whisk well.

On medium heat coat crepe pan with a little coconut oil. Add 1/4 cup of crepe batter and tilting pan, distribute evenly until you have the desired thickness. Cook for 1-2 minutes per side or until you start to see bubbles.

Continue with with the rest of the batter.

Serve with salted caramel sauce and optional, add banana slices as well.

You can store leftover crepes in the fridge for up to a week and re-heat for a few seconds in the micro or dry frying pan.


These chocolate crepes with salted caramel are a delicious treat if you’re looking for something special. They’re paleo, gluten free and vegetarian and are incredibly easy to make. So check out this delicious sweet and salty dessert. #paleodessert #paleo #glutenfree #grainfree #vegetarian #calmeats #sweets #chocolate #caramel #saltedcaramel #dairyfree #vegancaramel




how to cook a perfect soft boiled egg

soft boiled eggs with radish and avocado
soft boiled eggs with watermelon radish, avocado and greens
soft boiled egg and watermelon radish

The window was slightly ajar letting out some of the steam that had built up in the small kitchen. My grandmother feverishly stirring what looked like an absurdly large pot while chattering about the neighbors. I sat at the kitchen table staring out the 7th story window, daydreaming and patiently waiting with my piece of fresh, crusty bread. Six minutes is a long time for a kid.

I turned back to the scene behind me. My grandfather’s towel wrapped hand, swiftly maneuvering past my grandma with the boiling pot; some sort of bickering exchanged. Cold water running, I waited; stomach growling. I knew the routine. It was predictable, timed and always perfect.

As he cracked the top open, I could see the orange glow against the white. It was a magical sight. A pinch of salt, a dash of pepper. A beautifully cooked soft boiled egg. It was the perfect egg for dipping my bread in it first, then scooping out the white with the spoon. A few pieces of hard, aged salami, tea and breakfast was complete.

Something as simple as eating an egg, when done slowly, with intention, can become nearly ceremonious. There was an utter delight in having this carefully cooked egg before me that took just minutes to make. I’m not certain I appreciated it as a 7 year old, but the memory is deeply ingrained and I look back on it with fondness.

I hesitated writing this blog post because it seemed a little silly at first…everyone knows how to cook a soft boiled egg, right? But after posting an image on my Instagram feed about cooking the perfect soft boiled egg and receiving questions about the technique, I thought maybe not. So a single egg is getting its own blog post. After all, the egg is a coveted food around these parts. So let’s jump right in to the method of cooking the perfect soft boiled egg.

soft boiled egg and watermelon radish
soft boiled egg and watermelon radish

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how to cook the perfectly soft boiled egg

  • prep time: 1 minute

  • cooking time: 6 minutes

  • makes: 2 soft boiled eggs

Ingredients:

  • 2 organic eggs

  • salt and pepper to taste

  • 4 cups of water

Equipment:

  • small sauce pan

  • timer

Directions:

Add 4 cups water to small pot. Bring to a boil.

Reduce heat to a simmer and gently place eggs in water without bouncing them. Return heat to boil, cover with lid and set your timer for 6 minutes.

After 6 minutes, dump out water and run eggs under cold water for 1 minute.

You can crack the top or peel the whole egg and serve right away with salt and pepper

*Bonus: To cook a perfect hard boiled egg, follow the same steps for boiling water, reducing heat but just add eggs and boil with lid on for 13 minutes. Rinse under cold water for 1 minute and peel.


If you’re looking to make the perfect soft boiled egg, you’ve come to the right place. In this post you’ll find out exactly how to cook the perfect, gooey, delicious soft boiled egg that will be perfect every single time. #softboiledegg #egg #howtocookeggs #boiledegg #paleo #whole30 #glutenfree #recipe #calmeats #grainfree #dairyfree #realfoodrecipes

chicken tetrazzini with rutabaga noodles

rutabaga noodles
shiitake mushrooms and parsley
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles

Does everything happen for a reason or does a haphazard thing merely set something in motion making it appear as though it does? I don’t have the answer to that but I will say rutabaga is amazing. Okay perhaps a rather bizarre way to start a blog post but it always fascinates me when one seemingly insignificant event leads me to make a dish that turns out to be a favorite - maybe of all time.

If you follow this blog or my Instagram stories, you probably know all about my infatuation with produce; my need to obsessively photograph what I see. A rutabaga, which I would often pass over as not being particularly striking, on that day, caught my attention. The details and subtle colors of this large root demanded to be captured. There was something about it…a depth I hadn’t before noticed.

That evening while looking for ways to use leftover chicken, I came across a recipe for chicken tetrazzini - the classic style, which includes milk, flour, butter, breadcrumbs…in essence all the things I cannot have. It was something I didn’t give a second thought to and moved on until I woke up the next morning convinced that I had to make chicken tetrazzini the paleo and whole30 way and not only that but that I would be using rutabaga noodles instead of pasta.

I admit, I’d never made rutabaga noodles prior to this dish but thought, why the hell not? And so an idea was born and I couldn’t stop thinking about it. At 8am I was at the market buying rutabaga, shiitake mushrooms and chicken with vehement determination to make my version of paleo chicken tetrazzini come to fruition.

It is so very rare that something I envisioned so clearly actually turns out to match the idea. The earthy flavor of the rutabaga works incredibly well with tender chicken thighs and creamy mushroom sauce finishing the whole dish with almond crumble, which gives it depth.

Since milk is out of the equation, I opted for coconut milk. I wasn’t sure how this would work out as I didn’t want an overly coconutty flavor but the salt and lemon cut through the forward coconut taste, leaving only the creaminess behind.

I knew I was going to love this dish the second I smelled the shallots, garlic, wine and mushrooms and I hope you will love this creamy chicken tetrazzini just as much.

italian parsley
tetrazzini chicken over rutabaga noodles
tetrazzini chicken over rutabaga noodles

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chicken tetrazzini over rutabaga noodles

  • prep time: 10 minutes

  • cooking time: 40 minutes

  • makes: 4 servings

Ingredients:

For rutabaga noodles:

  • 1 large rutabaga

  • 1 tbsp olive oil

  • pinch salt

For chicken tetrazzini:

  • 2 tbsps olive oil divided

  • 1.5 lbs skinless, boneless chicken thighs

  • 3/4 tsp salt, divided

  • 1/2 tsp ground, pepper divided

  • 1/2 lb shiitake mushrooms, sliced

  • 1/2 lb cremini mushrooms, sliced

  • 2 large shallots finely chopped

  • 2 garlic cloves, minced

  • 1 tsp fresh lemon juice

  • 1 rounded tsp fresh thyme, chopped

  • 2 tbsp fresh Italian parsley, chopped, divided

  • 1/2 glass dry white wine (use broth is whole 30)

  • 1.5 cups full fat coconut milk

For almond crumble:

  • 1/4 cup toasted almonds, ground

  • 1 tsp olive oil

  • pinch salt

Equipment:

Directions:

Spiralize rutabaga and set it asides.

In food processor or blender add toasted almonds and grind finely. Add to small bowl with olive oil and salt and set aside.

Remove chicken from package and pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp pepper. Heat cast iron skillet over medium heat. Add olive oil and chicken and cook for 7-8 minutes per side until cooked through. Cover with foil and set aside to rest.

In the same pan, add 1 tbsp olive oil, shallots and a pinch of salt. Cook for 2-3 minutes until shallots are translucent. Add garlic and cook for 30 seconds. Increase heat to high, add wine or broth (if Whole 30) and deglaze pan by scraping off the brown bits. .

Reduce heat back to medium, add mushrooms, 1/4 tsp salt, 1/4 tsp freshly ground pepper thyme and parsley and cook for 10 minutes until mushrooms are soft but still have a bite.

Add coconut milk and lemon juice, turn heat down and simmer for 10 minutes.

Cut chicken into bite size pieces and add it back to sauce and heat through for 5 minutes.

Meanwhile, heat medium frying pan, add oil and rutabaga noodles and cook stirring continuously for 3-5 minutes until noodles have softened.

To plate, add rutabaga noodles, chicken and mushrooms sauce, sprinkle with almond crumble and top with additional fresh chopped Italian parsley.


I haven’t been this smitten over a dish in a long time. This creamy chicken tetrazzini over rutabaga noodles, topped with almond crumble will wow you and you won’t believe it’s paleo and whole 30 too! #paleo, #whole30pasta #whole30 #paleopasta #mushrooms #chicken #chickentetrazzini #calmeats #eatrealfood #grainfree #glutenfree #dairyfree


roasted carrots with orange tahini sauce and pomegranate

carrot bunch
carrots on parchment paper
roasted carrots, orange tahini sauce and pomegranate

The coffee was lukewarm, making my stomach feel slightly oceanic. It was comfortable inside, the smell of books filling the air. I looked out the window - fog hanging low, branches bare; the field in the distance stripped of its vibrant green. December always makes my heart ache a little. 

The cafe was busy, so I opted for a big, comfortable chair. I turned back to the reason I was there in the first place and opened to the winter section. It was the book I was desperately trying to at least partly devour during my short visit to the book store. 

When I first laid eyes on it, my heart skipped a beat. Photograph upon photograph of beautiful food, landscapes, quiet and slow living. Then I read her writing. She spoke like I felt. Her appreciation for food, wine and life gave me pause. A much needed pause in my generally harried days. 

Coffee long abandoned, I read, I imagined, I filled myself up with as much as I could. It was a sweet hour. For only a short while, I was teleported to the sleepy town of Medoc, where people spoke of mussels, wine and weather. 

Mimi Thorrison is my favorite blogger, turned author. Her love and appreciation for cooking seasonal food from scratch has provided much influence over the years. And granted that she cooks French food with lots of cream, butter and flour, her approach has nonetheless inspired me to look to the seasons when I cook and use what’s available. Her cooking philosophy and approach much match mine by keeping things simple and letting ingredients shine through in all their glory.

So this is exactly how I approached this roasted carrot recipe. I just took what I had recently purchased at the market and made it work. Carrots, pomegranate and citrus are all in season right now and a quick tahini sauce, marries all the flavors beautifully. Since winter is cold and grey, these bright orange carrots and shiny red pomegranate seeds provide some much needed warmth and color.

roasted carrots with orange tahini dressing and pomegranate
roasted carrots (9 of 15).jpg
roasted carrots with orange tahini dressing and pomegranate

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roasted carrots with orange tahini sauce and pomegranate

  • prep time: 5 minutes

  • roasting time: 20 minutes

  • yields: 4 servings


Ingredients:

  • 2 bunches thin carrots, greens trimmed and cut in half

  • 1/2 tsp salt

  • 1/4 tsp ground pepper

  • 2 tbsp runny tahini

  • 1/4 cup orange juice

  • 4 tbsp olive oil divided

  • 1/4 tsp cumin

  • 1 tsp lemon juice

  • 1/4 cup pomegranate seeds

  • 1 tbsp finely chopped cilantro


Equipment:

  • 2 baking sheets

  • medium mixing bowl

  • optional: use blender

  • whisk

  • parchment paper


Directions:

Preheat oven to 350 degrees and line baking sheet with parchment paper.

Line baking sheets with parchment paper. Divide carrots between 2 sheets and toss with 2 tbsp olive oil, salt and pepper. Line them up face down.

Roast for 10 minutes, flip carrots to face up, and switch oven racks so both sheets of carrots cook roast evenly. Roast for another 10-15 minutes until desired softness. (I like mine to still have a bit of a bite)

Meanwhile, in a mixing bowl or blender, combine remaining ingredients aside from pomegranate seeds and cilantro to create tahini sauce.

Once carrots are finished roasting, lay carrots on serving platter, pour over tahini sauce, chopped cilantro and pomegranate seeds.


Take roasted carrots to a new level with this flavorful, creamy tahini sauce, topped with finely chopped cilantro and pomegranate seeds. They’re a feast for the eyes and the taste buds! Bonus, they’re vegan, paleo and whole 30 approved! #calmeats #paleo #whole30 #vegansides #paleosides #vegansides #whole30sides #roastedcarrots #carrots #realfood #glutenfreesides #dairyfreesides #tahini #pomegranate