mediterranean chicken and beets zoodles


A simple mediterranean style dish that uses a spiralizer to turn the beets into “noodles”
1 1/2 lbs boneless skinless chicken breasts
3 medium golden beets
1 can artichoke hearts drained
1/2 cup italian dressing
3/4 cup sliced pitted kalmatta olives
1 tsp dried basil
1 tsp paprika
1/2 tsp allspice
1/2 cup white wine
1/2 cup chicken broth
3 Tbsp oil,divided

in a small bowl mix the italian dressing and artichoke hearts. set aside

season the chicken breast with salt and pepper
spiralize the beets into medium noodles

heat 1 Tbsp oil in a large skillet.
saute the chicken breasts over medium heat in the oil turning a few times until no pink remains about 20 minutes
transfer to a plate and keep warm

add the chicken broth and wine to the pan and stir up any brown bits.
add the paprika,basil and allspice and bring to a boil

add the beets and cook over medium high heat 4-6 minute sor so until beets are tender
add the artichokes and olives to the ban and cook 1 minutes.
add the chicken and their juices to the pan and mix well

serves 2-4

Mexican style corn


a mexican inspired corn side dish,very quick and easy

1 lb frozen corn
2 poblano peppers,seeds removed and diced
1 red onion diced
1 tsp minced garlic (2 cloves)
juice of 2 limes

in a large skillet heat some oil
add the peppers and onion and saute,over medium high heat stiring occasionally 6 minutes
add the corn and garlic and continue to sautee 5 minutes until heated thru
stir in the lime juice and serve

Chicken soup


6-7 lb roasting chicken giblets
4 quarts water
1 Tbsp salt
4 carrots roughly chopped
2 stalks celery roughly chopped
1 large onion peeled and halved
2 Tbsp better than bullion soup base
handful of dill sprigs
8 whole peppercorns

Place the chicken in a large stock pot.
add the water,the chicken should be jusr about submerged, you can adjust the water a little.
bring to a slow boil
after 15 minutes or so skim off the foam/schmuts that rises to the surface. stir the chicken a bit to get more schmutz to rise
reduce heat to simmer
add everything else except the dill
continue to simmer,partially covered for 3 1/2 hours
add the dill and simmer 1/2 hour more
strain the broth reserving the veggies and chicken
return the veggies to the broth
using an immersion blender puree the vegetable. this adds a lot of flavor at the cost of making the broth cloudy instead of clear. if you insist on clear broth omit this step
chop up some of the chicken meet and add to the broth

If you wish chill overnight and remove some of the fat from the surface make sure to leave some behind for added flavor


makes 1 gallon



spicy braised chicken drumsticks


based on a recipe in bon appetit. its got some spice but isnt real hot

10-12 chicken drumsticks
1 onion diced
8 grated garlic cloves
2 inch piece ginger,grated
1/4 cup soy sauce
1/4 cup gochujang (korean chili paste)
2 Tbsp sugar
1 tsp ground black pepper
1 Tbsp chinese rice wine
1 Tbsp sesame oil
4 cups chicken broth
4 Tbsp butter

mix onion,garlic,ginger,soy sauce,chili paste sugar,sesame oil,black pepper and rice wine in a bowl and set aside

in a large deep skillet melt the butter. add the chicken and lightly brown all over about 5-6 minutes total
add the sauce and cook 3 minutes
add the broth and bring to a boil
reduce heat to a simmer,partial cover and cook 50 minutes or so until chicken is done

serve over rice pouring some of the sauce over the chicken

Beet and Kohlrabi latkes


a different,lo carb take on potato latkes

2 medium beets,peeled
1 kohlrabi peeled
1 medium onion
1 egg beaten
3 Tbsp flour
3 Tbsp oil

grate the beets,kohlrabi and onion together using a medium grater
place in a strainer and squeeze out the excess liquid
stir in the egg and flour and mix well

Heat the oil a skillet over medium high heat until a drop of water sizzles
scoop about 1/3 cup of the beet mixture into the skillet and press down with  a spatula to form each latke

cook over medium high heat 5-7 minutes. flip and saute 5-7 minutes on the other side

serves 2-4

Chicken in a pot with barley and vegetables


A hearty meal for 4

3/4 cup pearled barley
1 whole chicken 5 lbs or so
4 carrots roughly chopped
3 leeks,white and light green only,sliced into 1 inch pieces
2 onions roughly chopped
1 bunch kale
3 garlic cloves peeled
3 sprigs fresh rosemary
1 bay leaf
2 cups canned chicken broth
1 Tbsp oil
1/4 cup brandy

prepare the barley according to the package directions. drain and set aside
Season the chicken inside and out with pepper. place the rosemary,bay leaf and garlic cloves in the chicken cavity

In a large dutch oven heat heat the oil
place the chicken breast side down. cook until browned 8-10 minutes a side or so
remove from the dutch oven and set aside
pour the brandy into the dutch oven and stir up any browned bits
add the kale and cook 2-3 minutes until it starts to wilt
return the chicken to the dutch over and sprinkle the onions,leeks and carrots around the chicken
pour in the chicken broth and 1 cup water
bring to a boil
reduce heat to  medium,cover and cook 60-75 minutes until the chicken is cooked throughly

remove the chicken from the dutch oven and carve
stir the cooked barley into the broth to rewarm

serve the chicken with some barley,broth and veggies in bowls

serves 4


Collard greens with bacon


3 bunches collard greens (about a pound)
1 tbsp oil
6 slices bacon diced
1 tsp pepper
1 1/2 Tbsp sriacha sauce (or other hot sauce like franks)
1 Onion diced
3 cups chicken broth

remove the stems from teh greens and chop into 2 inch pieces
add the oil to a large pot
heat and add the bacon
cook over medium heat until crispy
add the onion and saute 5 minutes or so until the onion is soft
add the green and saute until they are wilted
add the sriacha,chicken broth and pepper
bring to a boil,reduce heat to a simmer,cover and simmer 1 hour

if you wish you can strain the juice (pot likker)off and used it to dip bread in.

serves 6