AIP Dinner with apricot duck sauce/ salad dressing

On the hot days coming down around me lately- I seem to crave a massive carcinogenic overload in the form of grilled chicken. Always chicken.... Yes, yes- I know- BBQ equates to toxic levels of carcinogens after time....so... I've been faced with the reality of not putting the ol' BBQ to work very often in the past few years.  But- even that fact does not interfere on the days I just can't do without.

I was in the mood for something a bit sweet, a bit tangy, a bit bright all over something smokey and deep....yet out of the predictable path of "Barbecue"... I wanted a duck sauce...that apparently met over an almost Greek-ish marinade undertone.

Chicken Marinade-

1 Cup apple cider Vinegar

1/4 cup Balsamic vinegar

zest and juice of 1 lemon

zest and juice of 1 lime

2 T finely diced garlic

4 T olive oil

liberal salting

Cover and allow to marinate for at least an hour

Now for the sauce...

This sauce is rather forgiving- as I discovered while making it AIP

2 Apples peeled cored then diced

1 Cup chopped dried apricots
2 T chopped scallions
1 T minced fresh ginger (freshly peeled)
1 T olive oil
1/2 C+/- white vinegar

combine all ingredients into small sauce pan with enough white vinegar to cover the apricots and other ingredients.  I allowed all ingredients to saturate for about 20 minutes and then topped with a bit more vinegar to adjust for absorption (you could also use water here if you want it toned down).  Simmer until all ingredients are tender and the sauce coats a spoon well.

Use the thickened sauce to top the chicken about 5 minutes before the grilling is finished.
*When grilling- I almost always use a type of wood for the smoke- this time it was Hickory.

What is left over- set aside and it will become a duck sauce salad dressing...

With an emulsion blender, I added a mango peach juice to thin out the dressing and as the blender was going I slowly added a tiny bit of oil at a time to emulsify into a dressing.  As I try to not use oil, I did not use much and it held perfectly.
(My kids use this "dressing" as a dip for sweet potato wedges)

As for the side dish- 

1 small head of purple cabbage- chopped

1/2 small green cabbage- chopped

1 medium red onion- chopped

1 apple- chopped

2 large carrots- chopped

1/2 t pepper (omit if strict AIP)

2 t raw honey (again- not used if strict AIP- the apples make up the difference!)

1/2 C apple cider vinegar

Add all ingredients to a medium sauce pot with a tight fitting lid and simmer for about 30-40 mins.  If you find the vinegar is still "soupy' at the bottom around 25 mins in- then remove the lid to allow evaporation to caramelize the apple pectin and/or honey if you've used it.

I an not usually a fan of sweet dishes, but this sweet-smokey dish was done with just the right amount of freshness that it was no where near the sickly sweet versions of listed sauces I have had in restaurants years prior.

AIP Dairy Free RANCH

I love flavor and complexity- I don't necessarily need sauce but lately... well, lately I have been needing some sauce- 

On a lot of days where I am overwhelmed by homeschooling, editing photos for weddings or just exhausted from getting my half acre garden prepped- I tend to just roast some sweet potatoes or carrots and dive into a salad.  While I never tire from roasted veggies with salt- I do eventually frown at quick salads with little inspiration.

I recently came across a recipe for dairy free ranch.  Being on AIP style eating I was interested until I saw the first ingredient was mayo.  I skimmed through the ingredients and tossed together my own version with what I had on hand.

1 can coconut milk

1 whole avocado

3 large garlic cloves diced tiny then smeared with the flat side of my blade

1 T dried dill

1 t  dried parsley

3 green onions diced thinly then chopped

1 t salt 

about 1/4 c apple cider vinegar- enough to thin to desired consistency 

As much as a good 1 t of fresh black pepper would be in this- strict AIP doesn't allow it- So... I just add a few extra cloves of garlic and a bit more onion to spice it up a bit.

If you can't tolerate raw garlic and onion- I would suggest dry roasting them until tender at a high temperature to bring out the depth then pureeing them into the liquid once cool.

Once all ingredients are in my quart mason jar- I use an emulsion blender to finish it off.  You must give the flavors time to merry.  At least an hour- or better- overnight.

It is not quite the ranch I recall, but it is also not far off in comparison if done right- it is not only a decent copycat but it is divinely creamy, deep and a great alternative to all the fresh bright vinaigrette dressings I've been making since January. 

Every night we go on our forage walk to collect half of our salad.  Tonight we were thrilled to see Lamb's Quarters sprouting everywhere.  Of course we harvested a ton of wild Violets and Dandelion leaves.  As you can see below- E eats more than he brings back:)

Before they all vanish- I will harvest several cups of these wild Violets and make jelly out of them.

Baby sprouted Lamb's Quarters that most people pull out of their garden or lawn convinced they are obnoxious weeds-  Tender, mild and a great addition to any salad.

While the blossoms, leaves and Lamb's Quarters were intended for the salad....they never quite made it in tonight. 

Like I said- I never fail to love roasted veggies with salt, but this is a staple duo-dip-dressing on many quick meals during the week. 

Long time.....

Hello old friend.....

  For the past several months I have been planning, taking and loading photos so that I would be prepared to kick this blog entry thing back up.   Unfortunately, I have been traveling and working out of state off and on...mainly on... since December 2014.

  I love to randomly input things in here, but have been beyond hard pressed to find the time.  Today I finished uploading the last of a wedding I shot over two months ago.  I know- 2 whole months and I "should" have been done editing.  Well, I take my time and it shows in the end.  With all that happened I am shocked it went as well as it did!   I had 2 serious injuries that occurred during the past 3 months and it has taken a very long time to heal- one of which just happened- who knows how long this will take to mend.

  Either way- I am prepared with half written entries and copious amounts of photos to start throwing back on here.

  In January of this year I underwent surgery to see why I have been unable to conceive after 32 months of trying.  I have seen the top specialists in 3 states with no progress or indication there is anything suspicious with my husband or myself.  All I received was a bigger and bigger list of pills and suggestions.  Lets be clear- I HATE pills. Finally I got the Dr who delivered my daughter to take me under the knife.  I was told I had a terrible case of Endometriosis and he successfully eliminated ALL of it.  "However", he said, "it will come back and you will want to have a hysterectomy because of the pain and discomfort".  He also said I would have the best chance of conceiving over the next 6 months....in fact he said he would be "shocked"if I was not pregnant in 3 months.  I am to understand this 6 month 'til doom window is there because it is predicted the endometriosis will be back in place that soon.  No pressure.

After I left the hospital I got back in contact with my friend Jodi.  She is always a few steps ahead of me with books she has read and once again reminded me to read The Autoimmune Approach by Sarah Ballantyne. So I did.  This book changed a great deal with how I approach things now that I know my issues that "will come back" might actually be reversed, alleviated or stunted.  Anything to extend my 6 month window of doom.
  Because of her book- In January I recently strictly began the AIP way of life to help heal the 2 autoimmune diseases I discovered I have.    Thankfully I already lived close to this kind of way of life so the transition was not drastic like it is for most people.  But...like I have always been- its all or nothing.  So I am fully invested to resolving my health concerns.

This brings me back to Jodi.
My dear friend, whom I value beyond words, just told me she has found she has another autoimmune disease and will be going back to non dairy life.  Her health means a great deal to me and even though she knows what she needs to do- I would like to help her get back to feeling well.  She helps keep me motivated, so it is the least I can do;)

Ancho chili and cilantro lime dish

I make this one dish from time to time- primarily in the summer- but after a time I noticed that I felt it was too dry.  So... I developed a sauce that changes the entire complexity of the dish and is a keeper.

1 red onion
3 green bell peppers
1 red bell pepper
3 cloves of chopped garlic
2 packages of turkey Polish Kielbasa
3 tablespoons of coconut oil divided
1 Tablespoon smoked paprika
2 Tablespoons Ancho chili powder seasoning
2 limes- zested and juice squeezed into separate container
1.5 cups of sour cream
1/2 cup whole milk
1 small bunch of cilantro

8-9 cups cooked brown Basmati rice

Dice peppers, onion and garlic- saute with 1 tablespoon of coconut oil until tender. Stir in Ancho spice and smoked paprika.  Set aside.

Half sausage lengthwise and slice.  Add the remaining 2 Tablespoons of coconut oil and cook the sausage until the sugars caramelize well on both sides.  Add pepper and onion mixture.

In a separate container mix sour cream and milk until smooth.  Fold in half of the lime zest, lime juice and chopped cilantro.

The other half of the lime zest, juice and cilantro should be folded into the rice before serving.

Serve with the rice on the bottom, sausage/pepper layer then spoon sour cream sauce over that.

Dry Shampoo for light or dark hair

Every winter I have my favorite salon lady drastically change my hair.  Most of the time she takes me from very blonde to very dark...and then tells me to stop washing my hair more than once a week because said dark color wants to be washed out from my blonde color.  

I know it is coming every winter, and every winter I am shocked.

 

This year- I finally got into the habit of leaving the hair wash out of the daily routine...but I still get all desperate and at some point I realize I have run out of dry shampoo spray. 

First dilemma- it is expensive.  Second: it is full of nasty chemicals.  Lastly- well, there isn't a single place within a 2 hour round trip that sells it.

Finally- I found what works for me and I always have the ingredients on hand in the kitchen.

3 T Corn Starch

1 T Arrowroot Powder

- and if I happen to have my hair dark- I add cocoa powder a bit at a time to make the powder darker in order to match the current color.  Just make sure it is unsweetened.

Mix all together and funnel it into a container that can be sealed (I like old herb bottles with a shake top).  Make sure to blend the cocoa powder well!

Naan

With summer here- and a half acre garden...well, I have seem to have gotten a bit too busy to keep up on the blog.  I feel a bit caught up in the garden for a while and am back!

Even though my family is primarily GF.  We do from time to time make a traditional flour bread.  This is the only bread we make.  If you are not familiar with Naan- it is an Indian flat bread.  Traditionally it is cooked in a Tandoor (clay oven) but I find cast iron works best for me....that- and I break the clay ovens I make too easily:)

What you need:

1T yeast
2 cups warm water
1/2 cup sugar
(mix above 3 ingredients and let rest for about 10 minutes to proof the yeast)

In a separate bowl-
2 eggs
6T milk
2t salt

In a large bowl-
8 cups flour

After the 10 minutes is up- combine the liquids and fold into the bowl holding 8 cups of flour.  Mix until it becomes a cohesive dough and kneed for 2 minutes on a lightly floured surface.  If the dough is sticky- lightly add a bit more flour to the kneading surface.  Once it no longer sticks- I stop kneading.
Place dough in an oiled bowl and cover with a damp/wet tea towel
Allow to rise in a warm location until it doubles in size- usually about 2 hours.

After it has risen, punch down and roll into balls about the size of racqueteball. If I am planning on using this for a savory dinner, I will add a few cloves of minced garlic at this point and fold in the dough 2 or 3 times then roll out the balls. We alter the size according to what we want to use the Naan for.  Place the dough on oiled trays and cover with a damp tea towel and allow to rise for 30 minutes.

Flour your surface and begin rolling the dough out until 1/4" thickness.  You will soon figure out how thick or thin you prefer by tasting the end result.  I roll mine thinner if I need them for tacos.

Place the rolled dough on a cast iron griddle with medium/med high heat.  You can use the oven at 350* and watch until they expand like a large bubble and turn a bit brown.
Cook until bubbles appear then flip.  Some times I give the turned cooked side a swipe with melted butter and sprinkle a bit more salt on it.

orange garam masala cabbage on black couscous

Couscous:
First- wash and rinse your couscous well and drain.  If you don't rinse- you might end up with a glob or 30.
For every one part couscous add 1.5 parts water-
After rinsing I add 1/2 chopped onion and 3 finely diced garlic cloves in 2T olive oil and fry for a few minutes with the drained couscous.

At this point add your water and simmer over medium low until done.
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Orange Garam Masala sauce:

2 1/2 cups orange juice
1/4 c lemon juice
zest of 2 limes
4T soy sauce
2 garlic cloves diced
2t cumin
2t Garam Masala
2T honey
2T butter
1/2 t salt

simmer until thickened
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shred/chop/dice
1/2 green cabbage
1/2 red cabbage
6 carrots
5 celery stalks
1 fennel bulb
1/2 onion.
3 diced garlic cloves
1/4 cup apple cider vinegar
1/4 cup red wine vinegar

add all into a pot and sweat over medium heat for 5 minutes

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