Chicken and Mushroom Curry

I made chicken tonight.
Chicken with mushrooms and onions and turmeric and chili paste and garlic.
And it was delicious.

1 lb – Chicken thighs, sliced
½ lb - Mushroom, sliced
1 Medium onion, diced
1 clove garlic, minced
1 Tbs  Grated Ginger
1 Tbs Grated Garlic
1/2 tsp  Tuemeric powder
Chile powder to taste

1.   Fry the onions over medium heat until caramelized. If I’m lazy, I’ll put a tablespoon of oil in the pan, give the onions a quick stir and cover it for ten minutes or so. Just long enough for the onions to sweat. The bottom layer usually crisps up nicely.
2.   When you have your onions good and brown, take them out of the pan and set them in a deep bowl.
3.   Add a bit of oil and fry up your mushrooms. I add a little salt to encourage them to release their water. After they’ve sit for a bit, pour out any extra water and give them a quick stir.
4.   When your mushrooms have browned, add them to your bowl of onions and begin frying up your chicken.
5.   When the chicken is nicely browned, add the garlic and ginger, dump your vegetables back in and give everything a stir. (If you have a bit of broth in the bowl, add that as well. Then add your Chile bean oil, Turmeric, Chile and salt. If your pan goes dry, add some water and encourage a broth.
6.   That's it. 20 minutes--maybe 30--start to finish.

Paleo Ground Beef Kebabs with Tzatziki Sauce

Yesterday, I made yogurt—a ton—so much yogurt that I’ve been goggling “leftover yogurt” and “recipe” since this morning. After quite a bit of meandering, I decided to make Tzatziki and kebabs. And they were delicious! Lamb is the preferred meat for this recipe, but I happened to have a pound of ground beef on hand and found it to be a wonderful variation.

1 Yellow onion, grated and drained
1 pound ground beef
¼ cup cilantro, chopped
1 Tablespoons mint, chopped
2 cloves garlic, minced
1 egg
½ cup almond flour
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper

After grating your onion, drain it through a strainer expressing as much of the juice as possible.
In a large bowl, mix the drained onion, ground beef, cilantro, mint, garlic, egg, almond flour, salt, pepper, turmeric, cumin, coriander and lemon juice until well combined.

Divide your mixture into six balls and shape into long, narrow cylinders. 

(I found a sushi mat to be the perfect tool for this)

Slide the meat onto skewers, pressing it tight as you go.

Kebabs are best cooked grilled over an open flame, but if you’re having a bit of rain, like I was, a quick broil works just as well. I would suggest cooking for 7 minutes on the first side and flipping for an additional three.

I served the kebabs on garlic naan with salad greens and Tzatziki sauce.

Tzatziki sauce
¼ cup cilantro, chopped
1 Tablespoon fresh mint, chopped
1 cucumber, peeled, seeded and chopped
1 cup yogurt
2 cloves garlic, minced
salt & pepper to taste


Mix everything in a bowl, letting it sit for a good fifteen minutes so the flavors can mingle a bit and enjoy!

Also make a nice chopped salad!

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