Monthly Archives: November, 2014

Chicken Pot Pie (Sugar-free, Grain-free, Dairy-free)

Ok, this one cracks me up… I made a completely sugar free chicken pot pie last night as I am doing a bit of a sugar fast before the holidays. My husband takes a bite of it and says it’s not his favorite, that it had too any sweet vegetables in it. I used cauliflower, carrots, parsnips, and butternut squash, nothing overly sweet there. I am guessing it was the squash he didn’t like but the last thing I would have thought he would complain about was this being too sweet! I thought it was delicious and plan to make it again!

Chicken Pot Pie

Filling:
3 parsnips, sliced
3 carrots, slices
1/2 a head of cauliflower, cut into bite sized pieces
1 small butternut squash, peeled and cubed
1 whole chicken
4 cloves garlic, minced
1 c. Chicken broth
2 Tbsp. Arrowroot powder

Crust: (Recipe from http://www.primallyinspired.com)
1 c. Arrowroot powder
1/2 tsp. salt
1 tsp. garlic powder
1/2 tsp. onion powder
1/3 c. Avocado or olive oil
1/3 c. Water
1 egg
1/3 c. Coconut flour

Instructions:

In a large crock pot, place whole chicken. Put veggies and garlic around the chicken. Pour broth on. Reserve arrowroot powder for later.

Set crock pot to low and cook for 6-8 Hours or until chicken is cooked through. Remove chicken and take meat off the bones. (Save the carcass for making broth!) Return the meat to the veggies and broth.

Scoop out about 1 c. of the liquid in the crock pot. Whisk in arrowroot powder into the liquid. Return to the mixture.

In a large 2 qt. casserole dish, put chicken and veggie mixture. I had a bit extra that didn’t fit in my casserole dish. I just set it aside to eat for lunch the next day.

Preheat oven to 375 degrees and make the crust.

In a medium bowl, mix together arrowroot powder, salt, onion powder and garlic powder.

In a small saucepan, combine water and oil. Bring to just barely a boil. Add to the arrowroot powder mixture and mix well. Let cool for a minute or until you can touch it. Add the egg and coconut oil. Mix with your hands until well combined and forms a ball. Roll out dough between two sheets of parchment paper. Place on top of the casserole dish.

Bake for 35-45 minutes until golden and crispy on top and bubbly hot inside.

Enjoy!

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Chili

So, I feel like a recipe for Chili is something some people hold sacred, as in this is “THEIR” chili recipe, often with secret ingredients or their own special twists. I can say that I have been working and reworking “MY” chili recipe for quite some time, constantly tweaking the various spices and ingredients. Tonight, I think we finally hit on the combination that is just right. It was spicy without too much heat. It was meaty with some beans, had a few veggies in it without being overly heavy on vegetables. Even my 5 year old ate an entire bowl. Victory!!!

So, here is MY chili recipe. The seasoning is easy to mix up ahead of time and store in the cupboard until you need it. I have done it in a double batch before and used half and kept half for another time. Makes that second time of making chili a little quicker.

*If you like a lot of heat in your chili, add 1/2 tsp. cayenne pepper to this recipe. We omit it because it otherwise becomes too spicy for the kids.

Chili

1 green pepper, diced
1 yellow onion, diced
2 stalks celery, diced
1 1/2 lbs. ground beef
2 small (6 oz.) cans tomato paste
1 can diced tomatoes
3 c. chicken broth
1 can kidney beans
1/2 oz. unsweetened chocolate

Chili Seasoning

2 Tbsp. chili powder
2 1/2 tsp. cumin
3 tsp. onion powder
2 tsp. Hungarian paprika
1 heaping tsp. garlic powder
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. mustard
1/4 tsp. coriander
1/8 tsp. black pepper
1 bay leaf

Instructions:

In a large skillet, saute pepper, onion, and celery until tender and slightly browned. Add ground beef and continue to cook until beef is no longer pink.

Add remaining ingredients and bring to a boil. Once boiling, reduce heat to low and simmer for 20-30 minutes or until slightly thickened. The longer you simmer, the more the flavors merge and the better it gets. In fact, I prefer my chili a day old as the leftovers are always better than the first day.

Once thickened, serve hot. My family likes it with some crackers and cheese on top. I like mine just plain. Enjoy!

Husband Rating: 9 out of 10

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