The Kitchen Mashup: Curry Chicken Pot Pie

This is a Mashup of two different dishes to make a twist on a classic comfort food dish. Using chicken curry and chicken pot pie as inspiration. I used my previous keto cheddar biscuits and the topping.

The ingredients:

Shredded chicken

Diced radishes

1 C frozen peas and carrots

1 package frozen cauliflower rice

1/2 C diced onion

2 TBSP curry powder

1 TBSP garlic powder

1 TBSP ginger powder

1/2 tsp crushed red pepper

2 TBSP butter

2 C chicken broth

1/2 C coconut milk

Keto cheddar biscuits batter (see previous recipe)

1 tsp xanthum gum

Kashmiri masala optional

The recipe:

Preheat oven to 400 degrees.

In a skillet, add butter, onions, and seasonings and cook til onions softened.

Add the chicken broth, and radishes and cook until softened. 

Add the coconut milk and xanthum gum cook until thickened.

Add the chicken, peas and carrots, and cauliflower rice.

Divide into greased ramekins.

Top with the Keto biscuit batter.

Sprinkle top with kashmiri masala *optional.

Bake for 25 minutes until batter is cooked through.

Notes:

I cooked the chicken and radishes ahead.

Any leftover coconut milk can be frozen into cubes for use in future recipes.

You can swap xanthum gum for cornstarch.

I steamed cauliflower rice in microwave first.

4 large ramekins are what I used.

See previous blog post for Keto cheddar biscuits minus the bacon.

I do think this needed a bit more salt to the meat mixture. 

This biscuit mix does sort of blend in with the meat mixture. 

The Breakfast Kitchen: Turmeric Breakfast Souffle

A twist on my cousin's souffle adding turmeric. I was inspired by the turmeric fried eggs. The base of the recipe is the same.

The ingredients:

3 eggs

2 TBSP sour cream

Salt and pepper

1 tsp turmeric

1 tsp basil

1/3 C bacon

1/3 C cheese

Optional chili crisp

The recipe:

Preheat oven to 350 degrees.

In a bowl, add eggs, sour cream, and seasonings. Whisk until combined.

In a greased large ramekin, add bacon and cheese.

Top with egg mixture.

Bake for 35-40 minutes until eggs set.

Serve immediately.

Top with chili crisp if desired.

The Breakfast Kitchen: Masala Egg Bake

Using one of the turmeric chicken breast shredded. This masala egg bake sounded good.

The ingredients:

8 eggs

2 C egg whites

1 turmeric chicken shredded

1/4 C sour cream

1/2 C bacon crumbled

1 C shredded cheese

1/2 C peas and carrots

1 tsp kashmiri masala

1 tsp garam masala

1 tsp turmeric

Salt and pepper

1 TBSP baking powder

2 TBSP chia seeds

The recipe:

Shred the turmeric chicken.

Preheat the oven to 375 degrees.

In a bowl, add the eggs, egg whites, salt and pepper, baking powder, masalas, and turmeric. 

Blend until combined.

Add the meat, veggies, and cheese and stir with a spatula.

Add chia seeds and stir.

Add to greased 9x13 dish and bake for 30-40 minutes until eggs set.

Notes:

You can swap sour cream for greek yogurt or coconut cream.

The Global Kitchen: Turmeric Chicken

This week turmeric has had its moment and today was a rub for chicken.

The ingredients:

1.5lb chicken

4 tsp ground cumin

2 tsp salt

2.5 tsp turmeric

1.25 tsp garlic powder

.5 tsp pepper

1 TBSP avocado oil

Juice of 1 lemon

The recipe:

In a ziploc bag combine all ingredients and rub around to coat the chicken.

Let marinate for 1 hour.

Air fry for 20 minutes until chicken done.

Notes:

I used chicken breast.

I used a cumin, coriander, fennel blend in place of cumin.

See recipe coming up for masala egg bake for a use of this chicken.

 

The Meat Kitchen: Dijon Rosemary Pork Chops

Trying a new marinade for pork chops. This was super easy with basic ingredients most have on hand. This has a bit of a tart taste bit was good.

The ingredients:

Boneless pork chops

1/4 C Dijon mustard

1 TBSP garlic powder

2 TBSP avocado oil

1/4 C soy sauce

1/2 tsp salt

2 tsp dried rosemary

The recipe:

Mix all the marinade ingredients to a jar and shake well to combine.

Add porkchops to a ziploc and add the marinade.

Rub around to coat and allow to marinate at least 1 hour.

Air fry pork chops for about 15 minutes.

If there is any marinade left, drizzle on top.

Notes:

You can use coconut aminos instead of soy sauce.

I love using my oxo salad dressing shaker to make marinades. A normal mason jar would work well also. I like that there are measurements on it so I don't have to dirty as many dishes.

The Global Kitchen: Morrocan Chicken and Sprouts

This dish is inspired by Moroccan flavors the star being Harissa paste. I used the same seasonings on the brussel sprouts as well. This is a spicy dish so to cut back on the heat start with 1 TBSP harissa paste. 

The ingredients:

Chicken

3 TBSP harissa paste

1 tsp garlic powder

Juice of 1 lemon

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

3 TBSP Oil

Salt and pepper

The recipe:

Mix together the marinade ingredients.

Add to ziploc bag with chicken to marinate at least an hour. 

Add to air fryer and cook until chicken is done. See notes for the air fryer used and time. 

Notes:

To make the brussel sprouts just chop the sprouts up add to baking dish and add all the same spices and seasonings. I also added a bit of bacon. Stir to mix well. I used about 1 TBSP harissa in the brussel sprouts. If sensitive to heat try less first. 

20 minutes in the air fryer (Ninja Crispi) makes the chicken come out perfect.

The Breakfast Kitchen: Turmeric Fried Eggs

This recipe was from the Truly Simple coolbook by Kristin Cavallari. It was super easy and a new way to do fried eggs.

The ingredients:

3-4 eggs

3-4 Tbsp Avocado oil

1 tsp turmeric

Salt and pepper

Crumbled bacon optional

Chili crisp optional

The recipe:

In a skillet, add the oil.

Add eggs and allow to cook 2-3 minutes then flip.

Add turmeric and spoon oil over i also flipped a second time for over hard eggs.

Add salt and pepper and crumbled bacon if desired.

Plate eggs and top with chili crisp.

Notes:

Cook time will depend on the way you cook the eggs.

The bacon was my addition not in the original recipe.