Tag Archives: coconut

Epic Butter Chicken with Turmeric Mashed Cauliflower…OH YEAH!


I just stuffed my face on 1.5 platefuls of this amazing dish. I’m taking a breather to type this post for all you lovelies reading. Let’s see if I can destroy the rest of what’s on my plate after.

I am an avid Mark’s Daily Apple reader, and Mark posted a killer recipe for Butter Chicken in a Silky Sauce a while back. I really wanted to make this glorious concoction of spices, chicken and satisfying fat. However, I realized I didn’t have all the ingredients listed, nor in the right amounts. But I also had ingredients not listed. This is my take on Mark’s butter chicken. It’s so good, I called it EPIC. Thank you Mark for all you do!

Edited March 27th, 2015. The Primal Blueprint and Paleo are nonsense. People who talk about TOXINS! TOXINS EVERYWHERE! And wheat perforating your gut blah blah blah. Well, they don’t know what they’re talking about. If you’re Celiac, DO NOT EAT GLUTEN. If you aren’t…JUST EAT THE FOOOOOOOD!

Epic Butter Chicken with Turmeric Mashed Cauliflower

2.5 lbs skinless, boneless chicken thighs, cut up into cubes
1/4 to 1/3 cup coconut milk
6 garlic cloves, chopped
3 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon chipotle powder (not happy with my chili powder – chipotle will be awesome)
1 teaspoon paprika
1 inch piece of fresh finely chopped ginger
2 tablespoons fresh chopped cilantro
3/4 teaspoon black pepper
Salt to taste

Combine all the above in a glass dish, and stir to coat evenly. Cover it with plastic wrap and pop it in the fridge for at least an hour, if not two.

1/2 white onion, finely diced
1 cup crushed tomatoes
1 whole can (those small ones!) of tomato paste
6 tablespoons butter OR (what I had to do, because I didn’t have all that butter) 3 tablespoons butter, 1 tablespoon beef tallow, 1 tablespoon wild boar lard
1 cinnamon stick
7 cardamom pods, crushed
1/4 cup water
1 whole can coconut milk

Turmeric Mashed Cauliflower

1 whole head cauliflower, cut up into small pieces
1 teaspoon turmeric
Salt and pepper
1/4 cup of the steaming liquid

Take your chicken out of the fridge after it’s marinated for an hour. I took mine out at 1.5 hours.

Add about two inches of water to a medium-sized pot, and place your trusty steamer on top. Don’t have one? Then add your cauliflower to the pot and add about an inch or so of water to it. Those of you with the steamer, pop that bad boy on top, add your cauliflower, and cover with a lid. Crank your heat on high. Once it reaches a boil, turn the heat down to medium. Steaming cauliflower in this way will take about 15 – 20 minutes. If you’re not using a steamer, your cauliflower should be done in about the same time. Check it with a fork. If it goes through easy, you’re done.

Melt your butter, or combo of fats in a second, large pot over medium-high heat. Add your onions in, and stir until they simmer golden, about 10 – 15 minutes. There’s nothing better than onions cooked in a ton of fat. Really. There isn’t. Add salt to taste. Next, add in your crushed tomatoes, tomato paste, 1/4 cup water, cinnamon stick, and cardamom pods. Continue stirring and reducing this for about 15 minutes. Add your beautifully marinated chicken to this mixture, and stir until everything is well coated, and everyone is having a gay ol’ time in that sexy, spicy mixture. They are having a blast. Don’t you wish you were in that pot? Yes, yes you do. Don’t lie to me. I know.

Add your can of coconut milk to the pot. Stir, stir, stir. You do not want this sticking to the bottom. This will need to cook for about another 20 minutes. This will give the chicken enough time to cook, and the sauce to reduce. Add salt to taste.

If you’re lucky like me your wife/husband/SO/boyfriend/girlfriend/talented dog is your sous chef. So, wifey stirred the butter chicken while I took to the cauliflower. Dump your nicely steamed cauliflower (or, alternately, drain your boiled cauliflower), into a pot, add turmeric, salt and pepper, and 1/4 cup of your steaming liquid. Using a hand blender, blitz this mixture until smooth. It’s bright yellow and GORGEOUS! Isn’t it beautiful? It’s special.

Serve yourself up a massive plate of golden cauliflower mash, with silky, creamy, coconuty butter chicken. Eating large quantities of coconut like this in one sitting produces a rush of energy, and a wonderful spreading of heat all over. If you bite into a cardamom pod, don’t worry. Enjoy the orange flavours swirling in your mouth, giving you that “je ne sais quoi!” quality that all good food has.

Time for me to polish off what’s left on my plate! Can I do it?


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Whoa! Mini-Meatloafs…Meatloaves…Muffins. Whatever.

Inspired by Juli of PaleOMG, I decided to make use of my now non-useful muffin pan. Behold! Mini-Mealoafs! Meatloaves. I dunno which one is proper, but “meatloaves” does look pretty weird. Gotta agree with Juli on this one. You could also call them Meatloaf Muffins, but uh, that sounds kind of odd too.

Edited March 27th, 2015. No more PaleOMG for me. NOPE NOPE NOPE.

Or, just call them DAMN GOOD. Cuz they are.

Mini-Meatloaves with Smokey Tomato and Red Pepper Sauce

1/4 or 1/8 of that roast beef you made the other night (cuz I know you made it, right?!), chopped into what I’ll call ‘beef lardons’ or itty bitty cubes
2 – 3 pounds of lean or extra lean ground beef
Coconut oil + butter (or lard, or combo)
1/2 of a medium to large white onion
2 – 3 cloves of garlic, chopped
2 tablespoons of almond flour/meal
1/4 can of coconut milk
1 of each: red pepper, yellow pepper, green pepper
2 – 4 tablespoons of chipotle powder
2 – 4 tablespoons of paprika
1 – 2 teaspoons garlic powder
2 teaspoons rubbed dry sage
2 tablespoons chopped cilantro
1 teaspoon cumin powder
salt and pepper

1 extra clove of garlic, unpeeled
3/4 cup crushed tomatoes
1/4 cup beef or bone broth
Paprika, about 1 teaspoon
Red pepper flakes, to taste
1 – 2 tablespoons coconut milk

First off, cut off a hunk of that roast beef you made the there night thanks to moi, and slice yourself some pieces about 1/4″ inch thick. Now, cut them into tiny cubes, or what I’m calling ‘beef lardons’, French term for the exact same thing, only with pork. Set this aside.

Add your ground beef to a large mixing bowl. Season generously with salt and pepper. Chop up your green and yellow pepper into a dice, and add them to the bowl. Add your ‘beef lardons’ to the bowl, as well as your almond meal, coconut milk, most of your chipotle powder (reserve about a teaspoon), sage, chopped cilantro, cumin, garlic powder, paprika.

Now, onto something completely different. Pre-heat your frying pan to about medium heat, and add your choice of coconut oil, butter or lard. I used a coconut oil/butter combo. Saute your onions in this mixture until lightly browned and translucent. Add a teaspoon of your reserved chipotle powder. Stir. Inhale. Ahhhhh. Love that smell! Add your garlic at the end, and stir gently just to heat it through. There is nothing worse than burnt garlic. Take this off the heat. Allow this mixture to cool.

Preheat your oven to 375 degrees. If your mixture is cool by now, add it to your huge bowl of food stuffs! Now…are you ready to get yer hands dirty? Dunk both your hands in and start mixing this all together. Really work on this; you want everything combined nicely. I work this for about 5 minutes, or until everything looks well marbled together.

Yes, marbled!

A cool trick I learned from Roger Mooking from the Food Network, is to make a tiny patty of this mixture, and fry it up. How else are you going to know if it tastes good? So, have at it. Mine was awesome. This means…it’s time to make your Mini Mealoaves…Meatloafs…Muffins…whatever.

I formed the mixture into balls about 3″ in diameter. If it fits nicely in your palm, you’re good to go. Pop each of these bad boys into each muffin tin, and press down just a tad. I oiled my pan with some olive oil. I later realized I didn’t need to. You’ll soon read why.

This quantity makes about 9 of these tasty guys.

Pop ’em in the oven for about 25 minutes. After about 15 minutes, I turned the heat down to 325. Now, watch them. Turn on your vent. The fat and juice will render out and *may* make your kitchen a smoky mess. Or maybe my oven sucks. I set off both smoke alarms, had the vent going, and had to open windows and doors. Wifey was not impressed.

Edited to add: Sister-in-laws are so SMART! I don’t know why I didn’t think of this: put a pan or baking sheet at the bottom of your oven to catch drippings. This will ensure they don’t burn and turn your kitchen into a smoke-house 🙂

ANYWAY. There’s one more thing: sauce!

Add your tomato sauce, one chopped red pepper, one unpeeled garlic clove, paprika, bone/beef broth, chilli pepper flakes, and salt to a saucepan and bring to a boil over medium heat. Turn the heat way down, and let this simmer while your loaves are cooking.

After 25 minutes, you will have beautifully browned, juicy, flavourful loaves. Take them out to cool.

I hope you have an immersion blender, also known as a stick blender, or a plain ol’ blender or food processor will do. Make sure you take that garlic clove out, give it a slight squeeze. It’ll pop out of its skin. Blitz your tomato and pepper mixture and add the 1-2 tablespoons of coconut milk to it. Now you’ve got an awesome sauce! Yes, you do!

Place one or two of these awesome loaves onto a plate, slice them open, and pour that awesome sauce you made over them. Devour.


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