Liver Dumplings for Soup (Leberknoedel)

03/06/2012 4 Comments

Today, I’d like to share a personal all time favorite of mine since childhood, Leberknoedel, aka Liver Dumplings. These are so incredibly easy to make and offer a nutritional punch like little else. Check out how nutritious liver is.

In this case we used chicken liver, but you could use veal or good grass-fed beef liver too.

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Ingredients:

  • 4 pieces of chicken liver
  • 1 clove of garlic
  • 1 large shallot
  • 1 egg
  • 1 pinch of sea salt
  • 1 pinch of fresh ground black pepper
  • 1 pinch of marjoram (activate by rubbing the herb between your palms)
  • 1 tbsp coconut flour

Here’s how you make it:

Add all ingredients with the exception of the egg and coconut flour, and mix well with hand blender. Now fold in egg and flour and allow to sit for about 30 minutes.

When the liver has settled, add the dumplings with a spoon to your favorite soup. While soup is boiling add dumplings and then cover and reduce heat and let simmer for 10 minutes. This is one of my favorites, enjoy! J:-)

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Crock Pot Spiced Whole Chicken

11/06/2010 2 Comments

Oh wow, check out what Henry whipped up for us this morning before he left for work!  We paired this with our Rosemary Roasted Sunchokes.  He quickly whipped up the rubbing ingredients and had this incredible dish finished in 10 minutes.  No utensils required folks the meat and bones will literally melt in your hands.

This could feed 3 hungry Svendblads with the side dish, or two that haven’t eaten all day and are ready to ravage Mary’s fabulous chicken.

Ingredients

  • 1 large free range whole chicken
  • 1 very large yellow onion or 2 large onions, sliced very thin (we used a mandolin)
  • 5 cloves of garlic, diced
  • 1 tbsp fat (coconut oil, pastured butter, ghee, lard, etc)
  • 2 cardamom pods, crushed
  • 1 tsp turmeric
  • 1/2 tsp Himalayan salt
  • 1 tsp crushed pepper
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbps fresh thyme

Preparation instructions:

a slow cooker Oval Crock Pot

Image via Wikipedia

  1. Add onion and garlic to bottom of crock pot
  2. In a separate bowl, mixed melted fat & spices into a thick paste
  3. Rub both sides of chicken with spice mixture until completely covered
  4. Add chicken to crock pot and cook for at least 6-8 hours on high setting

Note: you won’t need to add any additional water or vinegar to the crock pot

Enjoy with our fabulous Rosemary Roasted Sunchokes!

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Primal Stuffed Chicken with Brussel Sprouts

07/14/2010 5 Comments

Let’s de-mystify making a whole chicken for dinner. It really is very easy to make and fairly inexpensive, especially if you do not buy pastured or organic chicken. We insist on pastured and organic because most chickens are not kept well and are injected with hormones to say the least. A pastured organic chicken for 2 – 4 people will run you about $ 15, but worth every penny. Prep time is less than 15 minutes, cook time about 60 – 70 minutes.

To make our chicken above you will need the following:

  1. Chicken
    1. 1 whole pastured organic chicken
      1. (remove insides, we make chicken stock out of the inerds and carcass left over, just add a little salt and water and boil – next day remove all extra fat on top of broth and either freeze or use in your favorite dish requiring chicken stock)
    2. tbsp Irish organic butter unsalted
    3. 1 tsp sea salt (rub on chicken)
  2. Stuffing
    1. 1/4 cup of slivered almonds
    2. 10 organic dried prunes (chopped)
    3. 2 small to medium gala or pink lady apples, peeled, cored, and chopped
    4. 1/8 cup unsweetened dried cranberry/pomegranates
    5. 1 pinch of black pepper
  3. Brussel sprouts and carrots:  chop carrots and half the brussel sprouts
    1. 1 1/2 cup water
    2. 1 tsp fresh thyme
    3. 1 tsp Jalapeno flakes (optional)

Here’s how to make it:

Pre-heat oven to 400 degrees F. In a roast pan, add 1 tbsp of butter in the middle. Rub chicken with sea salt and remaining 1 tbsp butter (feel free to melt slightly and rub) and stuff chicken with apple, prune, almond and cranberry mixture – affix with a baking pin; then place chicken breast down up into roast pan and bake on 400 for 20 minutes. (I set my kitchen timer so that I don’t miss it) Then add veggies and water and flip chicken for 10 minutes and turn back to breast up for another 30 to 40 minutes depending on your oven. The meat thermometer should read 185 degrees F to make sure that it’s cooked properly. Another indication is to check to see how crispy the skin is. (tip:  baste a couple of times after the veggies and water have been added for maximum result) – you may wish to add a tiny bit more salt at table side; we tend not to eat very salty.

Serve and enjoy – what a treat and what an easy meal!  Let us know how it turns out!

Filed under Health & Fitness, Paleo, Primal, Side Dish Tagged with , , , , , ,

Cook a meal in 30 minutes or less!

03/29/2010 Leave a comment

Most of our meals are between 20 and 30 minutes of preparation and cook time. Virtually all ingredients that we use and recommend are organic and “real foods”. By real foods we mean that we look for fresh ingredients rather than canned or preserved. Whole foods are of the utmost importance when you’re trying to gain maximum physical stamina as well as brain power. Nutritious real foods allow for maximum absorption in your body, which in turn provide you with healthy hair, nails, skin…etc. You get the picture.  :-)

Our recipes are designed to be nutritious, easy to understand and quick to make so that you can enjoy them during the week after a long day of work. Cooking one of our meals takes you less time than stopping for take-out and best of all you can enjoy fresh foods in your own home.

Change your relationship with your food and Cook for Life!

Currently you can view our recipes on our Chef Page on BIG OVEN.

Sign up is free and if you have a Big Oven Account you can import them into your recipe boxes via a simple click!

Enjoy – Jo and  Henry

Please Note:

For those of you who do not share our gluten-free and grain-free way of cooking, you may also substitute wheat flour for almond flour. Most recipes will work.

If you are not sure, send us an email (jo@nuttykitchen.com) and ask.

Happy Cooking!

Filed under Breakfast, Desserts, Entree, Food Wisdom, Health & Fitness, Hors D'Oeuvre, Salads, Side Dish Tagged with , , ,

Sun-dried Tomato Pan Roasted Chicken

03/19/2010 2 Comments

Wondering what to make for that special someone tonight? Here is a great quick and easy recipe that’s satisfying and healthy.


Ingredients 

4 pieces Chicken Thighs skinned & cleaned
4 Shallots sliced
4 cloves Garlic sliced
3 tbsp sun-dried Tomato diced
1 tbsp Fresh Thyme
1 pinch Black pepper
3 pinches Sea salt to taste
1 tsp Chef’s Shake Blend
1 tbsp Olive oil

Instructions
Clean chicken thighs of fat and skin and sprinkle both sides with some Chef’s Shake Blend, some sea salt to taste, and of course some freshly ground pepper.

Use a 3 quart sauce pan, add shallots, garlic, fresh thyme, sun-dried tomatoes and olive oil and heat on medium – high for 3 -5 minutes. Reduce to medium.

Now move golden brown mixture to one side of the pan and place chicken in pan, then covering chicken with onions and sun-dried tomatoes. Cook on medium for 5 minutes on each side – turn on high for 30 seconds, cover and turn off for 10 minutes.

Serve with steamed broccoli and enjoy!

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Almond Crusted Chicken Breast

03/10/2010 Leave a comment

This is a relative of my original Viennese Schnitzel. It’s incredibly delicious, quick and most of all healthy.

Ingredients

4 6 oz Chicken breasts butterflied
2 tbsp Coconut oil
1 cup Almond Flour blanched
3 pinches Sea salt to taste

Instructions
Always use organic if you can. Chicken breast should be butterflied and slighlty tenderized on one side. Sea salt lightly on both sides and coat with blanched almond flour. Pad chicken firmly and carefully shake off excess flour. Place into non-stick pan with hot coconut oil. After about 30 seconds, reduce heat to medium and cook for about 2 minutes on each side.

It’s a good idea to pre-heat oven to 200 just to keep the first couple of chicken breasts warm. It’s best to use a cookie sheet lined with foil so to make sure not to place them on top of each other.

This is an amazing dish, serve with the veggie of your choice or a delicous salad.

Filed under Entree, Primal Tagged with ,

Vindaloo Chicken Thighs

03/03/2010 2 Comments

Spicy, so moist and so delicious!

So easy, so fast!


Ingredients

3 lbs Chicken Thighs trimmed
2 tbsp Coconut oil
1 large White Onion sliced
3 Garlic chopped
1 tsp Tumeric
1 tsp Cumin powder
1 package Vindaloo Sauce
3 pinch Sea salt to taste

Instructions
Trim chicken of fat and set aside. We use organic whenever possible, so this recipe is with organic chicken thighs.

Sautee onion and garlic in a high-rim sauce pan in coconut oil on medium-high, until golden. Move oinions to one half side of the pan, then place thighs into pan and cover with onions, all spices, placing the rest of the thighs in the pan and evenly distribute onions to cover all thighs and sea salt lightly. Cook on medium-high for 2 – 3 minutes each side, turn on high and immediately cover and turn off – let sit/steam for 15 minutes.

Then empty package of “Shere Khan Vindaloo Sauce” buy it at World Market/Cost Plus for $4.99 – amazing and authentic! Stir in slowly and heat to Low for 5 more minutes.

Amazing if served with Sweet Potato, salad and of course some Mediterranean Cheese Styel Jogurt from Trader Joe’s.

Wow, my family gave this 5 stars all the way at dinner tonight!

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Super Moist Chicken Breast

03/02/2010 1 Comment

Pan Roasted Chicken Breast, moist every time!


Ingredients

4 Chicken breast tenderized
1/4 cup Coconut oil
1 pinch Sea salt to taste
1 pinch Black pepper to taste
1/4 cup Water

Instructions
In a high-rimmed sautee pan, heat coconut oil on high and place chicken breasts in hot oil, salt, pepper and brown each side until crispy and golden, but still very pink inside. Reduce heat to medium and flip once more, then add water and cover quickly, allowing for chicken to steam. Turn off heat and let sit for 10 minutes – for thicker breasts such as 10 – 12 oz allow for 15 to 17 minutes.

Note: Once you cover the chicken – DON’T uncover the pan, as you’ll lose all the valuable steam which will allow for the chicken to be oh so moist!

Top with my Dried Apricot and Prune Sautee and serve with some oven baked Asparagus!

Filed under Entree, Paleo, Primal Tagged with , , , , ,

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