Chicken Marinated with Yogurt

Posted on by
  • 1/2 cup plain yogurt
  • 2 cloves minced garlic
  • 1 tbsp. lemon juice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 2 chicken breasts
  • 1 tbsp. cooking oil

Combine yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg and cloves.

Slice the chicken breasts into thinner pieces, and then pound until 1/2-3/4 inch thick.

Place the chicken in a shallow dish and pour the marinade over top. Refrigerate for 30 minutes or up to 24 hours.

Heat oil in a skillet, add chicken and cook until browned.

Fish Sauce

Posted on by
  • 1 1/4 cup water
  • 1/4 cup dulse
  • 1/4 cup dried shiitake mushrooms
  • 2 tsp. salt
  • 1 1/4 tsp. miso
  • 1-2 tbsp. tamari

In a saucepan, add water, dulse, mushrooms and salt. Bring to a boil, then reduce heat, cover and let simmer for 15-20 minutes.

Let cool slightly. Pour liquid through strainer, pressing to squeeze out any liquid.

In the bowl, add miso and tamari.

Ramen with Peanut Butter

Posted on by
  • 2 tbsp. peanut butter
  • 1 tbsp. chili garlic sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. brown sugar
  • 1 packet ramen noodles
  • green onions

Combine peanut butter, chili garlic sauce, soy sauce and brown sugar into a smooth paste.

Take 1/4 cup of the boiling water and stir into the paste.

Cook ramen noodles for 2-3 minutes.

Drain noodles, pour the sauce over top. Top with green onions.

Jill’s Bacon

Posted on by
  • 3 pounds pork belly, skin removed
  • 4 cloves garlic, crushed
  • 3 tbsp. coarse sea salt
  • 2 tbsp. brown sugar or maple syrup
  • 1 tbsp. dried rosemary
  • 1 tbsp. whole black peppercorns

Rinse pork belly under water and pat dry.

Combine ingredients in a bowl and rub over pork belly. Seal in freezer bag and place in fridge for 5-7 days, rotating often. Discard liquid as it cures.

After curing period, remove bacon and rinse. Place on a rack and refrigerate uncovered for 12 hours to air dry.

Preheat oven to 200. Set bacon, still on rack, on rimmed baking sheet for 1.5-2 hours, or until internal temp reaches 150.

Cool bacon in fridge for 6 hours before slicing. Divide slices and freeze.

Tzatziki

Posted on by
  • 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
  • 1 ½ cups plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh mint and/or dill
  • 1 tablespoon lemon juice
  • 1 medium clove garlic, pressed or minced
  • ½ teaspoon fine sea salt

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.

Sourdough Crackers

Posted on by
  • 1 cup flour
  • 1 tsp. brown sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup sourdough starter
  • 1/4 cup EVOO

Place baking stone in oven and preheat to 350.

Combine flour, sugar, baking soda and salt. Stir in starter and oil.

Divide dough into four parts. On parchment paper, roll each part out thinly, and then cut into crackers with pizza cutter.

Sprinkle salt on top. Bake for 12-14 minutes. Remove to rack to cool.

Chicken Pot Pie with Sourdough Biscuits

Posted on by
  • 3 potatoes – chopped (I use red so you don’t have to peel them)
  • 4 carrots – diced
  • 1/4 cup butter
  • 1 medium onion
  • 4 garlic cloves minced
  • 3 cups of bone broth
  • 4 tbsp flour
  • 1 tbsp dried parsley – you could use fresh as well.
  • 1 tsp garlic powder
  • fresh cracked black pepper
  • 1 tsp onion powder
  • 3 tsp of salt. This may sound like a lot of salt, but I’m using homemade bone broth that doesn’t have salt. So if you are using broth that already has sodium, or if you’re using a rotisserie chicken, then you will have to cut back on the salt.
  • 1 cup peas – fresh or frozen
  • 4 cups of cooked chicken
  • 1/2 cup heavy cream
  • 1.5 cups of flour – I used freshly milled, whole wheat, white flour
  • 1 cup of fed sourdough starter*
  • 8 tbsp butter
  • 1 tbsp honey
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Step 1: The Night Before, Prepare The Sourdough Biscuits

  1. If you are wanting to make this sourdough chicken pot pie, start the sourdough the night before, allowing it to ferment for 8-24 hours.
  2. Chop up cold butter into chunks and add to a large bowl.
  3. Add flour to the butter and mix; I usually just use my hands to massage the flour and butter together.
  4. Add 1 cup of fed sourdough starter and honey. Stir until nicely incorporated.
  5. Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours. The longer you allow it to ferment, the more sour and more digestible the grains will be.

Step 2: Make The Chicken Pot Pie Filling

  1. The next day, add the veggies and butter to a cast iron skillet and sauté on medium-low heat for 10 minutes, until they start to soften.
  2. Add bone broth and flour, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
  3. To the skillet, add peas, cooked chicken, and heavy cream.

Step 3: Finish Making The Biscuits

  1. While veggies are sautéing, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.
  2. Mix everything together well. I like to use my fingers.
  3. Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

Step 4: Top With Biscuits And Bake

  1. Top the filling with sourdough biscuits and place in a 400-degree oven for about 10-15 minutes. Bake until the biscuits start turning golden brown.
  2. Allow to cool for a few minutes before serving.

Hangover Noodles

Posted on by
  • egg noodles
  • 3 tbsp vegetable oil
  • 1 garlic clove, peeled and sliced into matchsticks
  • 1 small thumb ginger, peeled and sliced into matchsticks
  • 2 carrots, peeled and shredded
  • 6 spring onions,trimmed and thinly sliced
  • 100g celeriac, peeled and julienned

For the sauce
1½ tbsp soy sauce
½ tbsp sesame oil
½ tbsp hoisin sauce
1 tbsp rice vinegar

To garnish
2 tbsp vegetable oil
2 eggs
2 tsp sesame seeds, toasted
Chilli oil, to serve

Cook the noodles according to packet instructions, then rinse and leave to air-dry in a colander.

In a large frying pan or wok, heat a tablespoon of the oil and stir-fry the garlic and ginger over a medium-high heat. The moment they start colouring, add the vegetables except for the beansprouts and cook, stirring constantly, for a few minutes until just wilted. Empty into a bowl and keep to one side. Stir together the sauce ingredients in a small bowl.

Wipe the pan clean, turn the heat up to medium-high and add the remaining two tablespoons oil. Once sizzling hot, add the noodles and spread them out across the pan. Fry for a few minutes a side, until they are looking delicious and golden. Now return the vegetables to the pan along with the beansprouts and pour in the sauce. Stir briefly to combine, then turn the heat to low to keep warm while you cook the eggs.

In a small frying pan, heat the vegetable oil over a medium heat and, once sizzling, crack in the eggs. Cook for one to two minutes, spooning the hot oil over the whites, until the edges are golden and crisp, then use a slotted spoon to scoop on to kitchen paper to drain.

Serve the eggs over the noodles sprinkled with sesame seeds and the chilli oil.