Sunday, October 30, 2011

Greek Spaghetti Squash Salad

This was a surprise hit with dinner tonight. Everyone looked at it with skepticism and after a few bites... they were asking for seconds! Hope you enjoy!

1 large spaghetti squash
1-1/2 C tomatoes (yellow and red variety), chopped
1/2 red onion thinly sliced
1/2 C kalamata olives, pitted and sliced
3 T red wine vinegar
2 T fresh oregano
pinch sea salt
freshly ground black pepper to taste

Cook spaghetti squash. Quick method: Pierce squash with a fork; place in microwave. Microwave on high for 15 minutes or until tender. Let stand 10 minutes, until squash is cool enough to handle. Cut squash in half lengthwise; discard seeds. Scrape insides of squash with a fork to remove squash in spaghetti-like stands. Combine spaghetti squash, onions, tomatoes, olives and kalamata olives. Whisk together vinegar and spices. Pour over spaghetti squash mixture and toss well. Cover, chill and serve.

Monday, October 24, 2011

Baked Chicken & Apples

Tonight's dinner was a "cupboard clean-out experiment". It was very interesting, very Fall, very comforting, very aromatic, and very delicious! We all enjoyed it... hope you do, too!
Sometimes the most fun I have cooking Paleo is when I don't have any kind of a plan and I'm forced to just create recipes with ingredients I have on hand. After tonight... I'm convinced anyone can create Paleo meals!

6 boneless, boneless, skinless chicken breasts (slightly pounded)
2 T coconut oil
sea salt, black pepper and paprika (to season chicken breasts)
3 celery stalks, thinly sliced
1 small red onion, thinly sliced
1 C carrots, thinly sliced
2 apples, peeled and sliced into 8 pieces (I used Gala)
1 tsp. cinnamon
2 tsp. dried thyme
sea salt
1/2 C chicken broth
1/2 C apple cider

Preheat oven to 350 degrees. Heat coconut oil in a skillet. Sprinkle chicken breasts on both sides with salt, pepper and paprika. Brown chicken breasts in coconut oil (about 2-3 minutes each side). Remove chicken to a plate and add vegetables and apples to the skillet. Cook over medium heat until veggies are tender (about 5 minutes). Add cinnamon, thyme and sea salt. When fragrant, add chicken broth and apple cider. Place chicken pieces back in skillet. Cover and cook in the oven for 20 minutes until done! Serve chicken with the apple/onion vegetable mixture and juice spooned over the top.

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