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
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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



zucchini pancakes from korean paleo cookbook

korean paleo cookbook
zucchini pancakes
zucchini pancakes
zucchini pancakes

Have you ever had gochugaru? I hadn’t until recently and it was eye opening.

I feel, while I try my best to eat and cook a variety of food, I inevitably get stuck in my ways and in my food bubble. I know what I like and I generally play around within my comfort zone without much sway. But when Jean Choi, the author of Korean Paleo asked if I would review her new book, I was honored and excited to cook outside my safe space.

While there are numerous recipes I will be making, I wanted to try something that I felt was a bit intriguing. A recipe with only a few ingredients but one in particular that I had never been exposed to before - gochugaru. I didn’t know what to expect.

While a zucchini pancake seems fairly straight forward, it is utterly transformed the moment it touches the sweet and sour dipping sauce. For me it was a moment of awe. After the first bite, I had to stop and take in the experience - it was new, unfamiliar and intriguing. A simple sauce can elevate a food to new heights and in the moment, I knew, I was going to love the rest of the book as much as this recipe.

Unless you have a specialty or Korean market in your area, I recommend purchasing gochugaru on Amazon as well as the cassava flour, which isn’t commonly found in your standard stores.

So let’s talk about the pancakes. You’ll need zucchini, cassava flour, egg and sea salt. Few ingredients but they create a crispy, light, savory pancake that melts in your mouth. And I hope you will experience the same moment of intrigue as I did the moment you dip a delicious hot zucchini pancake in the sweet and sour sauce.

So be sure to check out Jean’s Korean Paleo cookbook and get your hands on incredible, flavorful recipes!

zucchini pancakes with sweet and sour dipping sauce
zucchini pancakes
sweet and sour dipping sauce
gochujang
korean paleo cookbook

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hobakjeon - zucchini pancakes from korean paleo

  • prep time: 5 minutes

  • cooking time: 5 minutes

  • yields: one large panacke or several small

Ingredients:

For pancakes:

  • 2 cups zucchini, julienned (about 1-2 zucchini)

  • 1 tsp sea salt

  • 1/2 cup cassava flour

  • 1 egg

  • 2 tbsp cooking oil of your choice

For sweet and sour dipping sauce:

Equipment:

Directions:

Combine all ingredients for sweet and sour dipping sauce and set aside.

Toss the julienned zucchini with the sea salt in a bowl. Let it sit for 15-20 minutes. Use a cheesecloth or a nut milk bag to squeeze out as much liquid as you can from the zucchini, and reserve and set aside the liquid.

Place the zucchini in a mixing bowl and add the cassava flour, egg and 1/2 cup of zucchini liquid. Mix with a fork. If the batter seems too thick, add more zucchini liquid. (1 tablespoon at a time) until it reaches the consistency of pancake batter. If you run out of liquid, use plain water.

Heat your choice of cooking oil in a large skillet over medium-high heat. Wait 5 minutes until the pan gets very hot. Add the entire batter if you want to make 1 large pancake, or you can add a few tablespoons at a time to make smaller pancakes. Let it cook for 1 minute and then reduce heat to medium and cook for an additional 1-2 minutes until browned and crispy on the bottom. flip and cook the other side for 2 minutes adding more oil if needed.

Serve immediately with a side of sweet and sour dipping sauce. You can cut the pancakes in smaller pieces or rip them apart as you eat.


A delicious crispy zucchini pancakes dipped in a mouthwatering sweet and sour sauce. Recipe created by Jean Choi, author of Korean Paleo. @whatgreatgrandmaate #whatgreatgrandmaate #koreanpaleocookbook #koreanfood #zucchinipancakes #koreanzucchinipancakes #paleo #vegan #glutenfree #dairyfree #calmeats #jeanchoi










jalapeño tuna salad

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I think about simplicity often. It’s a sort of longing for something calm and slow, something I don’t always have access to but vehemently long for. Maybe this is why I enjoy making uncomplicated food but food that nonetheless tastes delicious, by taking one or two ingredients and letting them shine.

As I’ve grown older, especially in recent years, I’ve come to appreciate the beauty and intricacy of the food before me. An unparalleled appreciation for a juicy, sweet tomato and the sheer excitement of cutting into a perfectly ripe, vibrantly green avocado is something that’s become essential to cooking. Not just cooking for the sake of it but cooking with love and honor for each ingredient.

When I heard again from Joyce, the owner of St. Jude Tuna in Washington, I was ecstatic. In the last year, I learned a bit about Joyce and her husband, Joe who run the company. I found out about the way they source their tuna, about the love and gratitude that goes into every single can and about the respect for the ocean and environment. That immediately drew me to them.

Their tuna is wild caught, organic and ethically sourced and their philosophy, appreciation and care for their product is palpable. There’s not a lot of fuss aside from exceptionally tasty tuna, Jalapeño and salt that goes into each can.

So when Joyce asked me to create a recipe with this exquisite tuna, I knew it had to be something that takes nothing away from the fish but highlights it all the more. I wanted to use every single bit of the can minus the actual can and so this recipe wastes nothing.

I kept this dish fresh and light by combining ripe baby tomatoes with corn, black beans, avocado, adding chunks of this beautiful Jalapeño tuna and using the liquid to create a simple refreshing dressing with olive oil, cumin, coriander, lemon and oregano. It’s a burst of flavor in every bite and the tuna truly adds an unmatched flavor to this salad.

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jalapeno tuna salad

  • prep time: 10 mintues

  • cook time: 0 minutes

  • makes: 2 servings

Ingredients:

  • 1 can St. Jude Organic Jalapeño Tuna (reserve liquid)

  • 10 cherry or grape tomatoes, quartered

  • 1 ripe avocado cut into chunks

  • 1/4 cup organic canned corn, rinsed (skip for paleo and W30)

  • 1/4 cup organic canned black beans, rinsed (skip for paleo and W30)

  • 2 tbsp extra virgin olive oil

  • 1/8 tsp ground coriander

  • 1/8 tsp ground cumin

  • 1/4 tsp dried oregano

  • 1/4 tsp salt

  • 1/4 tsp ground pepper

  • 1 tsp lemon juice

  • 1 rounded tsp green onion

  • 1 tbsp fresh chopped cilantro plus extra

Equipment:

  • medium mixing bowl

  • small mixing bowl

Directions:

In small bowl, drain Jalapeño Tuna liquid. Add olive oil, herbs, cumin, coriander, oregano salt, lemon and pepper. Whisk well and set aside.

In medium bowl combine, tomatoes, avocado, corn and beans and gently break up chunks of tuna on top.

Add dressing, cilantro and green onion and toss until all ingredients are incorporated. Serve right away.

When it comes to making salads, sourcing the best possible ingredients is key, this is why I chose this tasty organic Jalapeño Tuna from St. Jude Tuna for this refreshing, vibrant tuna salad. If you’re following a paleo or whole 30 lifestyle, feel free to skip the beans and corn and have this be just as tasty! It’s gluten and dairy free as well. #ad #glutenfree #stjudetuna @joemalley #cameats #jalapenotuna #tuna #glutenfree #dairyfree #salad #paleo #whole30 #seafood #cannedtuna





paleo granola

walnuts, pecans, almonds, coconut flakes, cashews, pumpkin seeds
walnuts, pecans, almonds, coconut flakes, cashews, pumpkin seeds
walnuts, pecans, almonds, coconut flakes, cashews, pumpkin seeds
walnuts, pecans, almonds, coconut flakes, cashews, pumpkin seeds

When I first changed the way I eat in March of last year, it was mostly gluten and dairy free. While I noticed a significant improvement, grains still bothered me, particularly oats. That was pretty bad news for someone who ate oatmeal every day of her life for about 15 years and indulged in granola on a regular basis.

And yes, I tried the certified gluten free kind but without success. So I finally had to break it off and kiss oats good bye for good. No more oatmeal, no more granola. I was pretty bummed about it but there was hope. Enter paleo granola. I know, how can it be?? But it's true, you can make granola without oats and have it be magnificent.

This granola requires mostly nuts and also coconut...which is a nut. Is it a nut? I think it's a fruit or a nut...no a seed...Who cares? It's freaking amazing! Anyway, back to nuts. If you don't like nuts, this recipe is probably not for you, but it you do, this is pretty much a nut-coconut orgy. 

If you eat a mostly paleo diet, nuts will quickly become a go to snack and something that you will always have in your house…bag, desk, car…you get the idea. So for this granola, I had to make minimal effort to round up what I needed. Walnuts, almonds, pumpkin seeds, cashews and pecans are tossed with coconut oil, honey, vanilla, cinnamon and coconut flakes. The combination is sensational. You can’t go wrong with this one.

It makes a fantastic snack, though one that may disappear rather quickly. I tried it with cashew milk for breakfast as well and it is spectacular. So whether you're in the mood for a snack or breakfast, this has you covered. I try and keep the sweetness subtle so if you like it a little sweeter, you can always add more honey. 

So let's get to this nutty deliciousness. 

walnuts, pecans, almonds, coconut flakes, cashews, pumpkin seeds
walnuts, pecans, almonds, coconut flakes, cashews, pumpkin seeds with jar
walnuts, pecans, almonds, coconut flakes, cashews, pumpkin seeds

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paleo granola

  • prep time: 5 minutes

  • roasting time: 8-10 minutes

  • makes: 4-6 servings

Ingredients

  • 1 1/2 cups unsweetened flaked coconut

  • 1/2 cup raw walnuts

  • 1/2 cup raw almonds

  • 1/2 cup raw cashews

  • 1/2 cup raw pecans

  • 1/4 cup raw pumpkin seeds

  • 2 tbsp coconut oil

  • 2 tbsp raw honey

  • 1/2 tsp cinnamon

  • 1 tsp vanilla

  • small pinch of salt

Equipment

  • medium sauce pan

  • baking sheet

  • parchment paper

Directions:

Preheat oven to 350 degrees. 

Over medium low heat, melt coconut oil or butter, honey, cinnamon, vanilla, salt in sauce pan and stir to combine. Next add the rest of ingredients and mix well. 

Line baking sheet with parchment paper and spread mixture in an even layer with spatula and bake for 8-10 minutes, tossing once halfway. 

When finished, let cool and enjoy.