Curried Chicken and Vegetable Stew a la RKW
The new cookbook, 1,001 Best Low-Carb Recipes, is proving to be hit and miss. The blueberry lemon muffins ... They turned out okay with the coconut flour and coconut oil, but I'm scratching my head ... I'll post the recipe and explain the "huh what?" later because it doesn't make sense how it works. All I know is we're still trying to figure out how it turned out okay with the wet/dry ingredient ratio, and how we left it out overnight for three days and it didn't turn into a projectile.
However, the Curried Chicken and Vegetable Stew seems to be holding its own ... even considering I totally RKW'd it. Nothing wrong with the recipe, but he doesn't like cauliflower. Thus, I ended up throwing in frozen green beans and broccoli florets we needed to use up. We also bought two pounds of chicken breast, so I ended up double batching it.
Here's my version of Spitler and Yoakam's recipe:
2# boneless, skinless chicken breast, diced
Onion powder
2 cloves garlic
1 Tbsp canola oil
Broccoli florets
Green beans
Baby carrots
2 cups chicken broth
1 cup beef broth (no reason, it needed used)
1 medium sized baking potato, diced
1 can rotel diced tomatoes with habanero (instead of cayenne pepper, used the habanero)
1 1/2 tsp ground turmeric
1/2 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp ground coriander
1 Tbsp all-purpose flour
2 Tbsp lemon juice
Palmful of Himalayan salt garlic blend
Saute the chicken with the minced garlic (I used the minced from the jar, I don't mess with pressing garlic and all that .. you can if you want), add some Himalayan salt blend to season the chicken so it has more flavor (I always season beef, chicken, and pork if I have to cook it prior to adding it to a mixture).
In a large saucepan/soup pot, combine your veggies, broth, flour, and spices. Bring to boil and stir frequently. Once the veggies start cooking through, add the chicken to the pot and simmer until cooked through, basically when everything starts absorbing the yellow of the turmeric.
Eat with French bread, and/or oyster crackers.
Net carbs: 17g
Fat: 5.9g
Protein: 32.6g
RKW
However, the Curried Chicken and Vegetable Stew seems to be holding its own ... even considering I totally RKW'd it. Nothing wrong with the recipe, but he doesn't like cauliflower. Thus, I ended up throwing in frozen green beans and broccoli florets we needed to use up. We also bought two pounds of chicken breast, so I ended up double batching it.
Here's my version of Spitler and Yoakam's recipe:
2# boneless, skinless chicken breast, diced
Onion powder
2 cloves garlic
1 Tbsp canola oil
Broccoli florets
Green beans
Baby carrots
2 cups chicken broth
1 cup beef broth (no reason, it needed used)
1 medium sized baking potato, diced
1 can rotel diced tomatoes with habanero (instead of cayenne pepper, used the habanero)
1 1/2 tsp ground turmeric
1/2 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp ground coriander
1 Tbsp all-purpose flour
2 Tbsp lemon juice
Palmful of Himalayan salt garlic blend
Saute the chicken with the minced garlic (I used the minced from the jar, I don't mess with pressing garlic and all that .. you can if you want), add some Himalayan salt blend to season the chicken so it has more flavor (I always season beef, chicken, and pork if I have to cook it prior to adding it to a mixture).
In a large saucepan/soup pot, combine your veggies, broth, flour, and spices. Bring to boil and stir frequently. Once the veggies start cooking through, add the chicken to the pot and simmer until cooked through, basically when everything starts absorbing the yellow of the turmeric.
Eat with French bread, and/or oyster crackers.
Net carbs: 17g
Fat: 5.9g
Protein: 32.6g
RKW
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