Wednesday, October 27, 2010

Chile Rellenos Con Pollo (SCD) Stuffed Chilies with Chicken

I've been trying to come up with a grain-free replacement for chicken enchiladas, the kind smothered in green chili sauce. I decided to try my chicken enchilada filling in a poblano pepper. The result was amazing and flavorful, if I do say so myself.

This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade

Chile Rellenos Con Pollo (Stuffed Chilies with Chicken)

6 to 8 Poblano Chili Peppers
1 pound Chicken, cooked and shredded
3 or 4 cups Monterey Jack or Pepper Jack Cheese, shredded
1/4 cup Onion, finely diced


1 cup Tomato Sauce
1/2 teas. Cumin
1/2 teas. Oregano
1 Clove Garlic, minced

To roast and skin the chilies: Put chilies on a baking sheet and place under the broiler. Watch closely, when the skins get bubbly, remove and turn over to broil the other side. Remove and set aside to cool. When cool enough to handle, peel the papery skins off. Then carefully make a slit in the side of each chili and scoop out the seeds. If you are going to touch the seeds with your hands then you may want to wear gloves.

Place chilies in a baking dish. Preheat oven to 350 degrees.

In a mixing bowl combine the shredded chicken, two cups of cheese and onion. Spoon into the chilies. Combine sauce ingredients. Pour over the stuffed chilies. Top with remaining cheese. Bake for 20 to 25 minutes, until cheese is melted.

Monday, October 25, 2010

My Crock Pot is My Stock Pot - Homemade Chicken Broth (SCD, GFCF)

Canned chicken broth can have hidden sources of allergens, especially yeast extract. Plus, some brands can really be expensive as well. Using a crock pot to make homemade broth is a cinch!

I actually have two ways I do it, depending on what I'm making it from. Plan A is for when I am making broth from chicken parts. Our grocer often has chicken necks for very cheap, which are ideal. Plan B is for when I'm cooking a whole chicken. I have a crock pot that does a little over two quarts, if your crock pot is a different size you may need to adjust.

Homemade Chicken Broth Plan A

1 to 2 Pounds of Chicken Parts (Necks work well)
About 2 quarts of water
1 TBSP Herbs de Provence (I use Morten & Bassett brand)
Sea Salt to taste
A few dashes of Turmeric (this will give it a golden color)
1/2 of a Yellow Onion, roughly chopped
Two handfuls fresh Parsely

Other options to add:
Two sticks celery
Celery Leaves
One or two Carrots
A couple large slices of Zucchini

Add all to crock pot, cover and cook on low setting for 8 to 12 hours. Chill, strain and then place overnight in a pitcher in the fridge. The next day you can remove the fat and use. You can freeze the broth in various sizes to have on hand. I like to do one and two cup portions, plus have some frozen in ice cubes.

Homemade Chicken Broth Plan B

This is how I make the most of a whole chicken, I use my crock pot two days in a row.

One small whole Chicken
Salt to taste
A few dashes of Turmeric
A few dashes of Herbs de Provence

Remove any parts that are placed in the cavity of the chicken, place them in the fridge and save for round 2 (except for the liver, use that for pate or something else). Remove flaps of skin and fat (if you want to render it for later use see links below). Rinse chicken and place in crock pot. Add water to fill just about 2 inches below lid. Add seasonings. Cover and cook on low setting for 8 to 12 hours.

Remove chicken from crock pot and remove meat from chicken and use. Save carcass, bones and parts (put them in the fridge to use for round two the next day). Pour the broth into a pitcher and refrigerate. The next day remove chilled layer of fat on the top of broth. This batch of broth is what most cooks will refer to as "rich or strong" chicken broth. Use or freeze for later.

Now take the carcass and parts and follow directions for Plan A. This will make a light chicken broth.

Other SCD/GAPS chicken stock and soup recipes:

Not a recipe, just a great post from the Food Renegade: America Needs More Brothels

Homemade Chicken Stock from Amy of Simply Gluten and Sugar Free

Another broth recipe from Karen of Heal-Balance-Live. Her link to the fabulous Weston Price article "Broth is Beautiful" is updated here.

Kat of Kat's Food Blog also has one for the crock pot, How to Make Chicken Soup in a Slow-Cooker

Mmmm...Chicken and Dumpling Soup from Erica at Comfy Belly

Exotic Egg Flower Soup from Grain-Free Foodies

Comfy Tummy has Basic SCD Chicken Noodle Soup

Chicken "Noodle" Soup from Elana's Pantry

Here's some more helpful links to make the most of your chicken:

The Whole Bird

The Whole Bird - From the Weston Price Foundation

Roast Chicken Made Better, Start to Finish

Fat and Schmaltz

Chicken Fat--Some Interesting Facts

Mike Wolfberg's Recipe for Rendered Chicken Fat

Schmaltz & Grieven at FoodMayhem (recipes)

Schmaltz Recipe at Recipes Zaar

Thursday, October 14, 2010

Garlic Parmesan Wings (SCD)

Excuse the bad flash photography, these are much better than they look here. I love wings and fall get togethers are a great time to serve them.

This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade

3-5 lbs Chicken Wings
Oil for frying
1/2 cup (one stick) Butter, melted
1/2 cup Mayonnaise
3 or 4 cloves Garlic, minced
2 TBSP Parsley, finely chopped
3/4 to 1 cup Parmesan Cheese, finely shredded

Rinse wings and pat dry. In a large skillet over high heat, heat enough oil for wings. Add wings to hot oil and fry until lightly browned and slightly crispy. Turning occasionally. This usually takes me about 30 minutes.

Meanwhile, in a very large bowl, whisk melted butter and mayo until smooth and creamy. Whisk in garlic and parsley. Let sit while wings cook. When wings are done, toss in bowl with sauce. Toss in cheese. Serve with towels.

Here's more SCD/GAPS friendly chicken wing recipes:

Honey Ginger Wings from yours truly

Sticky Bat Wings from Comfy Tummy

Superbowl Wings from Life Lines

Satay Chicken Wings from Maureen's List