For what I'm hoping is our last cold night, a comfort dinner: tortilla chip "fried" chicken, aztec rice with grapefruit zest, braised kale
2 pounds bone-in organic chicken parts
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup quinoa flour
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
flaxseed gel (1 t. ground flaxseed meal stirred into 2 T. warm water and set
aside for 10 minutes)
1/3 cup almond milk
2 garlic cloves, pressed
Vegetable cooking spray
2 cups crushed organic corn tortilla chips
1. Preheat oven to 375°. Sprinkle chicken with salt and pepper.
2. Stir together 1/3 cup quinoa flour and next 3 ingredients.
3. Whisk together flaxseed gel and almond milk with salt and pepper to taste until foamy, and stir in pressed garlic.
4. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
5. Dredge chicken tenders in flour mixture, shaking off excess; dip in milk mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
6. Bake at 375° for 40 to 50 minutes or until golden brown and done, turning once after 20 minutes.
One 8-oz package Wegmans Aztec Blend (red and brown rice, yellow, red and green split peas, amaranth)
1 large onion or 2 shallots
2 medium carrots
Zest of 1 grapefruit
1/2 t. cumin seeds
1/2 t. turmeric
2 bay leaves
1/2 t. cinnamon and/or cardamom (if you like cardamom, which I DO!)
1/2 cup mixed dried fruit (I used chopped dates, chopped figs and dried sour cherries)
1 t. sea salt
1/2 cup sliced almonds
Extra-virgin olive oil, for drizzling
1 lemon, cut into wedges, for serving
Prepare rice blend according to package directions. While rice blend cooks, dice onion/shallots and grate carrots, zest grapefruit. Set aside. Heat about 1 tsp. coconut oil in a pot. Add cumin seeds and cook until fragrant, 1 minute, then add turmeric, bay leaves, and the cinnamon (and/or cardamom), stir to coat with oil and fry for another minute until fragrant. Next add onion/shallots, carrots, grapefruit rind, and dried fruit. Cook until the onions/shallots soften, about 5 minutes. Turn off heat. Separately roast the almonds in a dry skillet over medium heat until fragrant and golden. When the rice is finished cooking, remove from heat. After a few minutes, stir rice into pot with vegetables and fruits, then fold in almonds. Salt to taste, then serve with a drizzle of olive oil and lemon wedge.
1 tablespoon olive oil
black pepper to taste
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
(note: massage the kale as you prepare it to break up the starches and make it more tender and digestible)
1 cup low sodium organic chicken stock
1 cup orange juice
Heat the oil in a large skillet over high heat. Add the garlic, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the kale, stock and orange juice; cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat. Serve immediately.