Plantain and Spaghetti Squash Paleo Kugel

I have been having a lot of fun cooking with plantains as they offer a great alternative to all the almond and coconut flours you often see in paleo cooking.

When cooking with plantain recipes make sure you note the color that is called for. A green plantain offers a totally different consistency (more for chips/crackers) than a ripe one  –the darker the sweeter, softer and more desert like. In this recipe a ripe or an almost ripe would work best.  IMG_4917

Kugel is a traditional Jewish comfort food –often containing noodles, cinnamon and creamy dairy . Sounds delish right? But I really wanted a healthy alternative that would not put me to sleep or make me feel awful after.

To me this really tasted like a kugel–though not nearly as sweet. You may want to add raisins, vanilla or a little honey/maple syrup.

And with that I give you Plantain and Spaghetti Squash Paleo Kugel:

Ingredients

  • 2 ripe plantains
  • 1-2 cups cooked spaghetti squash
  • 2 tablespoons coconut oil, very soft or melted
  • 4 eggs
  • 1 tablespoon coconut flour
  • 1 small apple, grated
  • 1 tablespoon cinnamon

Directions

  1. Preheat oven to 350
  2. Combine plantains and coconut oil in a blender or nutribullet. You can also mix with the back of a fork if plantains are very ripe.
  3. Put all ingredients in a bowl and mix.
  4. Add to well greased pan.
  5. Top with more cinnamon
  6. Bake @ 20-25 minutes

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Grandma Shirley Schure’s Stewed Chicken 2012

This dish is my version of my Grandma Shirley Schure’s famous stewed chicken. An intuitive cook herself-my Grandma’s beloved recipes are still in heavy rotation in my family.  I’d like to think she would have approved of my updates.

The flavor of this sauce is out of this world as it is built layer by layer and the chicken just falls from the bone. I hope you enjoy my family recipe!

Ingredients:

  • Three whole chicken legs, cut in half
  • One large onion, chopped
  • One bell pepper, chopped
  • Bunch of fresh parsley, wrapped tightly in cheese cloth
  • One cup pasta sauce
  • Carrots
  • Lots of small potatoes
  • Two cloves crushed garlic
  • Basil, paprika and salt to taste
  • Butter and olive oil
  • Cook onions in the butter and olive oil. Don’t skimp on the butter. Meanwhile, dry the chicken and add the spices (except parsley) to chicken. Brown chicken in batches turning frequently.

  • Put all the chicken back in pot and add rest of ingredients, except bell pepper.

  • Cook covered on low heat for 1/2 hour.
  • Give it a big stir, then add bell pepper. Cook another 20-30 minutes uncovered. Serve garnished with fresh parsley.

Cozy Chicken and Veggie Soup

Chicken soup can be very easy to make and this one is a great example.  You can make this recipe in stages throughout the day and the longer it sits the better.  This dish was inspired by the Passover Chicken Soup recipe from the  Kim Kushner Cuisine Blog. I made mine differently than hers-but you may want to check out her version and her other simple and delish looking recipes.  I have never used this method for soup making and I will surely be trying it again in different ways.

Ingredients:

  • Two whole chicken legs, cut in half
  • One sweet potato, peeled & chopped
  • One large onion, peeled and quartered
  • Bunch of dill (wrapped tightly in cheesecloth)
  • Two cloves garlic, peeled
  • Two small potatoes, peeled & chopped
  • Four cups water
  • Salt to taste

Put into pot in this order:

  1. Chicken
  2. Veggies
  3. Water
  4. Dill & Salt

Bring to a boil, then cover and simmer for 40 minutes. Remove chicken and dill then puree soup (keep it chunky). Remove chicken from bones and put bones back to soup. Simmer uncovered for 30 minutes. Add chicken back in (remove bones) and serve.

*Recipe freezes very well and can be doubled easily*

Stuffed Cabbage Soup

I can go on and on about stuffed cabbage! This Jewish comfort food is gluten-free, nutritious, great for entertaining and kid friendly (see tip below). It can be served with rice, roasted potatoes or broth.

Ingredients:

  • Stuffed cabbage (I use this recipe)
  • Beef bones (save from making sauce from above recipe)
  • 1 cup cooked rice
  • Some reserved tomato sauce
  • Three large carrots
  • 2-3 cups water

Reserve the beef bones and about 1/4 cup sauce from linked recipe above. Put into pot with about 2 cups water and carrots. Simmer about one hour and cut carrots into chunks. Serve stuffed cabbage in this broth with rice and carrots.

For kids: Serve only the beef, rice and carrots