Easy Natural Food

Healthy everyday meal ideas

Category: Dinner (page 1 of 5)

Filipino Chicken Curry

Filipino Chicken Curry

I love recipes that are simple yet tasty. I mean seriously, why cook anything else? ūüôā Well this recipe is both those things, and we love it!

We love experimenting with different cuisines, and one day I stumbled across a recipe for a Filipino-style chicken curry. It is basically chicken simmered in coconut milk with curry powder and fish sauce, potato, peppers and sometimes celery. Simple, right?! I love the coconut milk/curry powder combination because of how the sweetness and mellowness of the coconut milk helps to counteract the spiciness of the curry powder.

I based my recipe on the recipes found here,¬†here¬†and¬†here. but with a few variations.¬†Instead of potato, I decided to use sweet potato (which works even better, I think!). I also decided not to use celery, and I used a little less curry powder than what most recipes call for (because I can’t handle the heat!). I also added some chicken stock for additional nutritional, but you could leave it out if you don’t have it. Finally, it would be more traditional to use chicken pieces with the bone and skin, but I prefer to use boneless skinless chicken thighs simply because it makes it easier to eat ūüôā

Filipino Chicken Curry

2 tablespoons oil (I like to use a mix of ghee/coconut oil)
1 medium onion, sliced
3 cloves garlic, minced
1.5 ‚Äď 2 pounds boneless/skinless chicken thighs (cut each thigh into 3-4 pieces)
1 tablespoon curry powder
2 tablespoons fish sauce
1 can coconut milk
¬ĺ cup chicken stock
1 medium sweet potato, diced into ¬Ĺ inch cubes
1 red pepper, sliced
Pepper ‚Äď couple shakes

1. Heat oil in a large pan. Add onion and garlic and sauté for a couple minutes.
2. Add the chicken pieces and cook for a couple minutes until they lose their pinkness.
3. Stir in the curry powder, fish sauce and a dash of black pepper.
4. Add the coconut milk, chicken stock and sweet potato.
5. Simmer gently (lid off) for 30-40 minutes until the chicken is tender and the sweet potato is cooked.
6. Add the red pepper with about 15 minutes to go.
7. Serve – goes great with rice!

Linking to: Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays, Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, HomeAcre Hop, Foodie Friday, Gluten Free Fridays, Sunday School, Inspire Me Monday, Make Your Own Mondays, Homestead Barnhop, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop

 

Vietnamese Beef Noodle Salad

Vietnamese Beef Noodle SaladThis is a simple take on a Vietnamese beef noodle salad. I make this quite often because it’s ¬†easy to make and doesn’t take much time, and we love the flavors!

I’ve simplified it by using ground beef instead of steak, which means I don’t need to worry about marinating the meat. I’m also using an oil-based salad dressing instead of the more typical Vietnamese dipping sauce (nuoc cham), but I’m sticking with the same tangy/sweet/salty/zesty flavors in the dressing.

Because many of the same ingredients are used in multiple places in this dish, save time by chopping everything at once, then setting aside the unused portion for later. For example, garlic, ginger and lime juice are used both in cooking the meat and in the dressing, so chop/juice enough for both at the same time. Cilantro is used in the meat, the salad dressing and as a salad topping, so chop enough cilantro for all three parts at the same time.

Vietnamese Beef Noodle Salad

1 tablespoon oil (butter/ghee/coconut oil)
1 shallot, thinly sliced
1 pound grass fed ground beef
1 clove garlic, minced
1 teaspoon freshly grated ginger
¬Ĺ cup shiitake mushrooms, finely chopped (optional)
1.5 tablespoons lime juice
1 tablespoons soy sauce (or tamari)
1 tablespoons fish sauce
¬Ĺ teaspoons Sucanat/coconut palm sugar
1-2 tablespoons chopped cilantro
Thin rice noodles (cooked according to packet directions)
Lettuce, chopped/shredded

Dressing (makes 4 servings):
4 tablespoons fresh lime juice
6 tablespoons extra virgin olive oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce (or tamari)
1 tablespoon Sucanat/coconut palm sugar
1 tablespoon fresh grated ginger
1 clove garlic, minced
2 tablespoons cilantro, finely chopped
Red chili flakes

Salad topping suggestions:
Bean sprouts
Chopped peanuts
Grated carrot
Scallions
Chopped cilantro
Fresh mint leaves, torn

1. Heat oil in a pot.
2. Add the sliced shallot and sauté for a minute or two.
3. Add the ground beef and lightly brown, breaking up the chunks.
4. Add the garlic, ginger, shiitake mushrooms, lime juice, soy sauce, fish sauce and Sucanat/coconut palm sugar.
5. Simmer on low for 10 minutes or so, until the meat is cooked through.
6. Stir in the chopped cilantro.

7. While the meat is cooking, mix up the salad dressing and prep the salad toppings – grate the carrot, chop up the scallions etc, and lay the toppings out on a plate so that each person can help themselves and dress their own salad.


To assemble the salad:
1. Place a serving of rice noodles in each bowl
2. Place lettuce on top of the noodles.
3. Spoon ground beef mixture over the bed of lettuce in each bowl.
4. Add salad toppings according to personal preference.
5. Pour over the dressing.

Linking to: Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Fresh Bites Friday, Foodie Friday, Inspire Me Monday, Make Your Own Mondays, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop, Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays

Lamb Curry

Lamb CurryI’m feeling bad that my last post was nearly a month ago….bad, very on bad on my part ūüôĀ March has been a busy month for us. We have been working a lot in our garden and have been making plans for some much-needed interior renovations. Also, this Friday we are flying to New Zealand for 3 weeks! Hooray, it’s been 2 years since my last visit home, and I can’t wait to see all of my family and friends again. Not to mention the chance to indulge in some of my favorite foods! Well….within reason that is, since my favorite sugary treats are off limits to me. However I cannot wait to eat New Zealand mussels and other seafood, my favorite fruit (feijoas) and lots of lamb’s fry (lamb’s liver). And perhaps some meat pies and sausage rolls while I’m there ūüôā

Before I go, I will leave you with my current favorite dinner – lamb curry. Doesn’t sound too exciting I know, but it tastes unbelievably good! So easy to make, too. I have recently come to the conclusion that lamb, more than any other meat, is made for curry, and that curry, more than any other flavor of spice, is made for lamb.

For this dish, I love the tougher cuts of lamb such as lamb shoulder blade chops or lamb shoulder arm chops. These cuts are affordable, and when slow-cooked, yield the most amazingly flavorful, moist and tender meat. I’ve made this recipe both stove top and in the slow cooker, although I generally prefer to make it on the stove. If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don’t add the raisins until the last hour otherwise they become mushy and tasteless.

Curried Lamb

1 tablespoon oil (butter/ghee/coconut oil)
1 ¬Ĺ – 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops)
1 onion, sliced
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon curry powder
1 teaspoon sea salt (or to taste)
2 medium carrots, sliced
Potatoes, diced (optional)
2 cups stock
1/3 – 1/2 cup raisins

1. Heat oil in a large pot.
2. Add onions, garlic and ginger. Cook for 5 minutes or so.
3. Add lamb chops (no need to cut up) and brown on both sides.
4. Add the salt and curry powder and mix it in with the meat.
5. Add the stock, carrots and optional potato.
6. Bring to a simmer, then cover (leaving open a crack).
7. Cook at a low simmer for 2 ‚Äď 2.5 hours, stirring and turning the meat periodically.
8. Add the raisins with about 30-40 minutes to go.
9. It is ready when the lamb starts to fall apart when you stir it. My family prefers me to pull the meat off the bone before serving it (fussy!) but I personally like it served bone and all so that I can suck all of the juicy goodness off the bone as I’m eating it. Your preference!

Linking to: Inspire Me Monday, Make Your Own Mondays, Homestead Barnhop, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop, Real Food Wednesdays, Healthy 2day Wednesdays, Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Fresh Bites Friday, Foodie Friday

Moroccan Ground Beef (or Lamb)

Moroccan Ground BeefWe have a ton of grass fed ground beef in our freezer from the 1/4 cow we purchased last year, so I’m always trying to come up with new, tasty ways to eat it all. Typically, ground beef gets turned into burgers/meatloaf/meatballs, and/or has tomato or cheese thrown at it. Tomatoes and cheese are currently off the menu for me, so increasingly I find myself looking towards cuisines that rely more on spices for flavor and zing. Moroccan cuisine, which makes good use of spices, is rapidly becoming one of my favorites.

A quick search of “Moroccan beef” on the internet turned up this recipe for Moroccan Beef Stew. Sounds great, but I wanted to use ground beef instead of stew, so I tweaked it a bit and came up with what is definitely a winner for our family! This is great recipe to have on hand when you’re looking for a bit of variety with your ground beef. Quick and easy too!

I have to say though, as tasty as it is with ground beef, it is truly amazing with ground lamb. If you have some ground lamb on hand, then you have to make this!

By the way, the recipe that I based my one off also uses garbanzo beans (chickpeas), which is a great way to stretch the meat further if you are cooking for a large group. If you decide to add chickpeas you will need to add some broth during the cooking process, and possibly up the quantity of spices as well.

Moroccan Ground Beef (or Lamb)

1 tablespoon oil (butter/lard/coconut oil)
1 medium onion, finely chopped (I use a mini-prep food processor)
1 clove garlic, minced
1 pound ground beef or bison or lamb
1 ¬Ĺ teaspoons paprika
1 teaspoon cumin
¬ĺ teaspoon¬†cinnamon
¬ľ cup chopped kalamata olives (about 10-12)
¬ľ cup golden raisins
1 teaspoon sea salt
Scant ¬ľ teaspoon¬†black pepper
2-3 tablespoons chopped cilantro
1 teaspoon lemon zest

1. Heat oil in a large pot on medium heat. Add onion and sauté for 5 minutes or so.
2. Add garlic and cook for another minute or two.
3. Add beef and brown.
4. Mix in all of the spices plus the olives, raisins, salt and pepper. Cook over medium-low heat, simmering gently for about 10 minutes. Add a little stock or water if the mixture is getting too dry (depends on how fatty the meat is).
5. Stir in the lemon zest and chopped cilantro, and voila! …or whatever is the Moroccan equivalent ūüôā

I served this over brown rice pasta, but rice would also be great of course, or serve it with vegetables if you’re not eating grains.

If you like Moroccan food, here are some more Moroccan-inspired recipes that you might enjoy:
Moroccan Chicken Casserole
Moroccan Lamb Stew

Linking to: Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop, Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays, Full Plate Thursdays, Keep it Real Thursday, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Fresh Bites Friday, Foodie Friday, Inspire Me Monday, Make Your Own Mondays, Homestead Barnhop

 

Turkey Burgers

Turkey BurgersOur family is small, and so our post-Thanksgiving turkey leftovers are huge! We cooked up a turkey that was nearly 12 pounds, pretty average as turkeys go I guess, but that sure is a lot of turkey for 2 adults and 1 small child (both of our families live overseas, so it’s just us at Thanksgiving!).

My husband loves eating cold turkey leftovers, but I don’t care for the bird that much. So I’m always trying to come up with new, more appetizing ways to use up all of that turkey meat. I have an idea for a new soup that I’m going to try soon, but in the meantime, these turkey burgers were pretty tasty! And the best part is that they’re grain-free!

If you have some leftover stuffing, I imagine it would be quite tasty to incorporate some of that into the burgers as well!

Turkey Burgers

2 cups cooked, diced turkey meat (I used a mixture of white and dark meat)
3/4 cup coarsely chopped red onion
3/4 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 cup chopped fresh parsley
2 eggs
Dash of hot sauce (optional)
Turkey stuffing (optional) note: haven’t tried this so not sure of quantity.

1. Add all ingredients into a food processor. Process until well-blended but stop while there is still texture (don’t let it turn into a puree!)
2. Heat oil in a pan. Form turkey mixture into patties and cook until golden on each side.

We didn’t eat these with buns, but I’m sure they would be good that way too. I had mine with a side of veggies and salad, and my husband had grilled cheese and salad. Yum yum!

Linking to: Monday Mania, Inspire Me Monday, Make Your Own Mondays, Homestead Barnhop, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays, Full Plate Thursdays, Keep it Real Thursday, Simple Lives Thursday, Pennywise Platter Thursdays, Freaky Friday, GAPS Friendly Fridays, Meal Plan Mondays

Chicken Curry w/ Grapes

Chicken Curry w/ GrapesThere’s something about fruit and curry that goes very well together! For me, the sweetness of the fruit helps to balance out the heat of the curry. Typically raisins, apples or some kind of fruit chutney are used in a fruity curry, but I prefer to use grapes – kind of like a cold chicken curry salad, only hot!

This is such an easy dish to make, quick and painless for a weekday dinner. No advance prep or long cooking times required. I prefer to use chicken thigh meat which I find more flavorful, but you could also use chicken breast meat but cook it for a shorter time.

If you wanted to get a little fancier, you could experiment with adding chopped celery and slithered almonds. I haven’t tried this yet but it could be tasty.

I usually choose red grapes for this dish because they offer a better contrast in color, but green grapes are equally tasty.

Chicken Curry With Grapes

1-2 tablespoons oil (butter/ghee/coconut oil)
1 ¬Ĺ pounds chicken thigh meat (boneless, skinless), cut into bite-size pieces
1 medium onion, sliced
1-2 cloves garlic, minced
1 teaspoon grated fresh ginger root
4 teaspoon curry powder (or to taste)
¬ĺ teaspoon¬†sea salt (or to taste)
1 cup coconut milk
¬ĺ cup red or green seedless grapes that have been sliced in half lengthwise

1. Heat oil in a large pan. Add the onion and cook for a couple minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the chicken and lightly brown.
4. Add the curry powder and salt. Mix to coat the chicken evenly in the spices.
5. Stir in the coconut milk and bring the mixture to a simmer. Simmer gently for about 20 minutes until the chicken is cooked.
6. Mix in the grape halves and simmer for a minute or two – just enough to warm the grapes (be careful not to overcook them otherwise they start to lose their flavor and become mushy)

Linking to: Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays, Keep it Real Thursday, Pennywise Platter Thursdays, Fight Back Friday, Freaky Friday, Fill Those Jars Friday, GAPS Friendly Fridays, Monday Mania, Make Your Own Mondays

Peachy Chicken Salad

Peach Chicken Salad

I wanted to make a salad that celebrated peaches, because the peaches have been so good this year, we just can’t get enough of them! They are firm, juicy and incredibly flavorful. I’ve been buying them at either our local farmer’s market or a local orchard store, both have really good prices for organic peaches. It is important to buy organically grown peaches if you can, because peaches come in #4 on the dirty dozen list of fruits/vegetables with the highest pesticide residues.

It’s funny that I felt like celebrating the peach, because little did I know, August is National Peach Month (who knew?!)

This recipe is based on one by the same name in The Primal Blueprint Cookbook. I upped the curry flavor a little more than what the original recipe called for, but if you like curry, it could easily take even more. The original also called for 1/8 teaspoon ground cloves. This gave barely a hint of clove, and I wasn’t that wild about it, so I have left it out of my version of the recipe. This is a very tasty salad, one that we would definitely make again!

Peachy Chicken Salad

2 cups diced chicken breast meat (about 1 pound uncooked)
2 medium peaches, diced (peeling optional)
2 ribs celery, diced
A handful of crispy almonds, chopped

Dressing:
¬ľ cup homemade mayo
¬Ĺ teaspoon unfiltered apple cider vinegar (preferably raw)
2 tablespoons orange juice, freshly squeezed
2 tablespoons fresh parsley, chopped
¬Ĺ-1 teaspoon¬†curry powder
¬ľ teaspoon¬†sea salt

1. Add the chicken, peaches, celery and almonds into a bowl.
2. Whisk the dressing ingredients together in a measuring cup or small bowl and pour over the chicken mixture.
3. Carefully mix in the dressing. Either serve immediately or refrigerate for later.

Linking to: Summer Salad Sundays, Souper Sundays @ Kahakai Kitchen, Monday Mania, Melt in Your Mouth Monday, Made From Scratch Monday, The Morris Tribe, Make Your Own Mondays, Homestead Barnhop, Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays, Full Plate Thursdays, Tastetastic Thursday, Keep it Real Thursday, Simple Lives Thursday, Pennywise Platter Thursdays, Freaky Friday, Fresh Bites Friday, Foodie Friday, Fit and Fabulous Fridays, GAPS Friendly Fridays, Fill Those Jars Friday

Chicken Tacos (gluten-free)

Gluten Free Chicken TacosWhen I want something for dinner that is quick and tasty, I usually think Mexican food. It’s quick to throw together, tasty (always!), colorful, and fun. It is also very affordable, because you can get away with using less meat per person, and other protein sources such as beans can be mixed in with the meat to stretch it further.

Being gluten free, for a while there I was eating my tacos on rice, which is very tasty, but sometimes you just want to wrap it up! So when I started making my gluten free crepes/tortillas I realized the potential these had for revitalizing Mexican night!

Chicken Tacos

1-2 tablespoons oil (butter/ghee/coconut oil)
2 cups (approx.) cooked shredded chicken (I prefer thigh meat)
2-3 tablespoons salsa
6-8 gluten-free tortillas

Chicken taco seasoning mix:
3 teaspoons chili powder
1 ¬Ĺ teaspoons¬†paprika
2 teaspoons ground cumin
¬Ĺ teaspoons¬†onion powder
¬ľ teaspoons¬†garlic powder
¬Ĺ teaspoon¬†sea salt
Dash of cayenne pepper

Taco fillings/toppings:
Salsa
Shredded lettuce
Tomato
Grated cheese
Avocado
Sour cream

1. Heat oil in a pan on medium-low.
2. Add the chicken and 3-4 teaspoons of the seasoning (depending on your taste).
3. Add a couple tablespoons of salsa. This adds extra flavor and helps to keep the chicken moist.
4. Stir the mixture as it cooks to get the chicken evenly coated in the spices.¬†If you’re using chicken thigh meat, it will continue to shred as you mix it, which is perfect! Add a little water to the pan, or a bit more salsa, if it gets dry.
6. To serve, spoon chicken mixture onto each tortilla and top with your favorite toppings.
7. Roll it up and enjoy!

Linking to: Full Plate Thursdays, Frugal Food Thursday, Keep it Real Thursday, Simple Lives Thursday, Pennywise Platter Thursdays, Freaky Friday, Fresh Bites Friday, Foodie Friday, Fit and Fabulous Fridays, Monday Mania, Inspire Me Monday, Make Your Own Mondays, Homestead Barnhop, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop, Real Food Wednesdays, Allergy Free Wednesdays, Home Is Where The Heart Is

Asparagus and Bacon Pasta Salad w/ Creamy Basil Pesto Dressing

Asparagus Bacon Pasta SaladAbout 2 weeks ago I was looking after my neighbor’s daughter, Abby, and we decided to make something together for lunch. I had bookmarked several salad recipes from one of my cookbooks that I wanted to try, and we chose this one because we both liked all of the ingredients!

So off we went to the shops that morning to buy what we needed, then we came home and I got a few chores done while Abby and my 2yo ran riot outside for about an hour. Then they came inside and Abby helped me with the salad. I was really impressed with how much Abby, who is 11, was able to help me. While I got the pasta boiling and chopped the onion, Abby cut up the bacon and asparagus, and made the dressing. I simply cannot wait until my little one is this helpful in the kitchen!

By 12pm, we were sitting down to a delicious lunch, and Abby declared it the best pasta salad she had ever had! ūüôā I was so happy that she liked it, and I had to agree with her – it was very tasty!

So here is Abby’s and Debbie’s pasta salad, modified from a recipe in Kiwi KISS All Seasons Cookbook.

Asparagus and Bacon Pasta Salad w/ Creamy Basil Pesto Dressing

2 ¬Ĺ cups uncooked brown rice pasta spirals*
2 hard-boiled eggs
2 teaspoon oil (lard/butter/coconut oil/olive oil)
4 rashers bacon, chopped
¬Ĺ large onion, chopped
1 bunch fresh asparagus
Sea salt (to taste)
Black pepper (to taste)
Small handful parsley, chopped

*Note:¬†I use¬†Tinkyada gluten-free brown rice pasta. This pasta has roughly the same volume cooked versus uncooked. I think wheat-based pasta has a tendency to expand when cooked, so you’ll need less. You’re aiming for 2¬Ĺ-3 cups cooked pasta.

Creamy Basil Pesto Dressing
¬Ĺ cup plain (unsweetened) yogurt
4-5 teaspoons basil pesto (taste as you go and add more if needed)
1 teaspoon mayo
Sea salt (to taste)
Black pepper (to taste)

Prep in advance to allow time to cool:
1. Bring a large pot of water to the boil and cook the pasta according to package directions. Drain and allow the pasta to cool to room temperature.
2. Boil the eggs. Allow the eggs to cool, then peel and chop.

When you’re ready to make the salad:
3. Heat oil in a pan and sauté the bacon and onion for 5-10 minutes until the onions are soft and translucent.
4. Meanwhile, wash the asparagus, snap off tough ends and discard. Chop the spears into small lengths.
5. Add the asparagus, salt, pepper and parsley to the pan with the bacon and onion and cook until the asparagus is cooked but still firm ‚Äď about 5-7 minutes. Remove from the heat and let it cool down a little.
6. Mix the dressing ingredients together in a small bowl or measuring cup. Add pesto, salt and pepper to taste.
7. In a large bowl, combine the cooked pasta and the bacon and asparagus mixture. Gently mix in the dressing, then finally mix in the chopped egg.
Serves 2-3

Thanks Abby! It was so much fun cooking with you ūüôā

Linking to: Summer Salad Sundays, Souper Sundays @ Kahakai Kitchen, Monday Mania, Inspire Me Monday, Meatless Mondays, Homestead Barnhop, Make Your Own Mondays, Fat Tuesday, Traditional Tuesdays, Hearth and Soul Hop, Real Food Wednesdays, Healthy 2day Wednesdays, Allergy Free Wednesdays, Home Is Where The Heart Is, Full Plate Thursdays, Frugal Food Thursday, Keep it Real Thursday, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Freaky Friday, Fresh Bites Friday, Foodie Friday, Fit and Fabulous Fridays, Food on Friday Salads

Shrimp Cakes Bites

Shrimp Cake BitesSmaller than a shrimp cake, but not meant to be a meatball, I decided to call these tasty little morsels Shrimp Cake Bites! I made them for dinner the other night and we all loved them – not a single one remained. All you could hear from our 2yo was “more, more!” (she does occasionally remember to say please ūüôā

They would also be perfect as finger food for parties or other events. Serve with toothpicks and your favorite¬†dipping sauce, and they’ll be gone in 60 seconds!

Shrimp Cake Bites

1 pound raw shrimp (thawed if frozen), peeled and tails removed
1 small red onion, coarsely chopped
¬ľ cup almond flour*
1 teaspoon Old Bay Seasoning
Hot sauce ‚Äď couple shakes
¬Ĺ cup chopped cilantro
1 egg
Coconut oil (or butter/ghee/lard etc) for frying

1. Place all ingredients (except coconut oil) in a food processor and process until everything is mixed together (but not pureed!)
2. Heat coconut oil in a large pan.
3. Scoop mixture and drop into the pan (I like to use this cookie scoop). Flatten each ball out a little as it cooks.
4. Cook about 10-12 minutes. Use a spatula to move the shrimp cakes around the pan for even cooking and make sure each one gets evenly cooked on both sides.
5. Cook in 2-3 batches.
6. Serve with your favorite dipping sauce!

*Note: I use almond flour because I don’t eat gluten. However you don’t have to use almond flour – you could substitute with breadcrumbs or a different type of flour, although I have not tried this yet.

Linking to: Real Food Wednesdays, Healthy 2day Wednesdays, Whole Food Wednesday, Allergy Free Wednesdays, Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, Foodie Friday, Monday Mania, Make Your Own Mondays, Inspire Me Monday, Homestead Barnhop, Fat Tuesday, Traditional Tuesdays

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