In Kerala cuisine, shrimp/prawns are very popular. Especially in the areas closer to the sea like Kochi. My mom having grown up in Kochi, would add shrimp to most vegetable side dishes along with shredded coconut. Tiny shrimp were mostly reserved for such vegetable dishes where a handful of them were enough to impart lots of flavor to an otherwise boring vegetable dish 🙂 No wonder growing up, we sisters never fussed about eating our veggies!
So I have been continuing with my mom’s tradition of adding shrimp to veggies here in my US kitchen too. And the kids have been eating their veggies without any complaints 🙂 This past week I was cooking Ivy gourd. I had added a few shrimp to the water while cooking the ivy gourd. I, however, inadvertently added more water than what was needed for the vegetable to cook so I needed to drain the stock in order to end up with a ‘dry’ vegetable side dish. I obviously reserved the stock thinking I would use it in some soup. But as I quickly tasted a spoonful of the stock, the idea of this seafood and vegetable soup was born in my mind.
And the very next day, I had to make this! I added lots of other veggies in addition to the ivy gourd. All possible veggies that were available to me in my refrigerator went into the pot – daikon radish, taro root and spinach!. For flavor, I added turmeric and ginger. And also some dried seaweed (dulse). The soup as you can imagine turned out to be so so flavorful and takes less than 30 mins to put together!
I had this entire batch – about two bowls full of soup for lunch along with a small salad. Bringing this delicious and flavorful soup to the AIP recipe roundtable hosted by Phoenix Helix.
A delicious seafood soup made with vegetables and shrimp, flavored with turmeric and ginger and topped with seaweed
8-10 medium size shrimp, peeled and deveined leaving tails intact
½ cup ivy gourd, cut into long thin pieces
½ cup Daikon radish, cut into thin slices
2 medium taro root, peeled and cut into 1 inch cubes
3 cups water
1 inch by 1 inch piece of fresh ginger root, peeled and cut into thick round slices
½ tsp organic turmeric powder
¼ tsp sea salt
1 cup spinach and or bok choy leaves
3-4 pieces of kombu/dried seaweed
In a medium cooking pot, add the shrimp, the vegetables, ginger, turmeric and salt. Heat pot on stove and when the water starts to boil, turn heat to low and cover and cook for 6-7 mins or until the taro pieces are well cooked.
Add the spinach/bok choy and cook for 1 more minute. Turn heat off.
Transfer to 2 serving bowls. Add the combo/dried seaweed pieces on top. Serve warm.
You can use any combination of vegetables. Make sure to modify cooking time based on what vegetables you use.
It is amazing how many new foods you come across when you are on a restricted diet.! Starting on a grain free diet 10 months ago, I was a little apprehensive on how long I would be able to stick to it. But believe me, I have come across so many new grain free options that staying on the diet is not only possible but is also exciting and compelling!
I had come across ‘Korean sweet potato noodles’ a couple years ago at a potluck at work. It was absolutely delicious and I had learnt from the Korean co-worker who had made them that these were made from dried sweet potato noodles and that they were gluten free and grain free. At that time, even though I wasn’t looking for a grain free option, this dish had come across as incredibly novel and tasty and I had made a note to visit the Korean grocers sometime soon so I could pick these noodles.! She told me this dish was called as ‘Jap Chae’
Unfortunately I never got a chance to go to the Korean grocery store and I forgot all about these noodles. Until I went to a local Korean ‘Pick and Mix’ restaurant. I love their Bibimbap with vegetables and chicken or beef. My entire family loves this place now and we get take outs from here regularly 🙂
A few months ago, a fellow Paleo blogger posted a sweet potato noodle dish on instagram. I asked her where she got her noodles from and imagine my happiness when she told me she got it from ‘Amazon’ 🙂 How incredibly wonderful I thought and this time I did not waste any time ordering a pack for myself!
I now regularly make these noodles adding a ton of vegetables along with chicken or shrimp or beef. These noodles have so much flavor that the whole dish turns out be incredibly flavorful even without much spices or condiments. I only use a little bit of chilli peppers, fresh ginger and garlic and coconut aminos (soy sauce). Yum O! Thank Goodness for sweet potato noodles – staying grain free is not only easy but also delicious 🙂
2 cups cauliflower florets (or mix of cauliflower and broccoli)
1 cup zucchini cubes
1 cup spinach leaves
2 large cloves of garlic chopped fine
1 tsp red chilli flakes or cayenne pepper powder(omit for AIP)
2 tbsp coconut aminos
In a large cooking pot , fill upto about 3/4 th with water and bring to a boil. Add the noodles into the pot and heat for about 5 minutes until the noodles our soft. Drain the noodles using a colander and wash it further with cold water and strain again. Keep these noodles aside.
In a medium size cooking pot, add the chicken pieces along with the ginger, garlic, black pepper and sea salt. Add the water and cook for about 15 mins on medium heat until the chicken is well cooked. Let cool and then shred the chicken into small pieces. Strain the chicken stock and reserve.
In a large wok style pan, add the coconut oil. When hot add the vegetables and the garlic. Stir fry for about 1 minute. Then add the red chili flakes (or powder) and coconut aminos (or soy/tamari) and cover and cook for about 3-4 mins until the veggies are all cooked.
Now add the chicken pieces and the noodles to the wok and also add the reserved chicken stock. Stir to mix everything well. Check for seasoning and add salt or pepper as needed. Serve warm or cold!
You can use any combination of vegetables - some examples, broccoli,mushroom, cabbage etc
Since coconut aminos is sweet, I don't feel the need to add additional sweetener but you could a bit of honey too if you like a sweeter sauce
I recently started eating Flounder and I love its delicate flavor and its soft, flaky texture. Since it doesn’t have a strong flavor of its own, it can easily take in the flavor of the marinade the you cook it in. So I have been experimenting cooking it with different spices. It tastes great just pan fried by marinating it lightly with cayenne pepper, salt and turmeric. A few weeks ago I decided to make these the same way as the ‘Crispy Chicken Bites’ I make with Indian and Asian flavors. Lots of ginger and garlic, along with cayenne and soy sauce (or coconut aminos). Lightly coated with tapioca starch and pan fried to get crispy, spicy fish nuggets!
So glad I decided to experiment – these crispy fish bites are so tasty! They can be perfect as an appetizer or pair it with a salad like I do for a complete meal. My family also loves to just eat it along side our Indian traditional meal of Rice and Dal.
Super Bowl was this past weekend and game night is synonymous with lots of food. This year we hosted the party for our neighborhood friends at our home. Folks signed up to bring different kinds of appetizers and dips. We had a good balance of junk food with healthful foods – grilled vegetables and salads made for a less greasy overall meal! And I decided to make Chicken wings. Since I am on a Paleo diet these had to be strictly paleo with only natural ingredients with no artificial anything!
So I decided to bake the chicken wings asian style! I added kashmiri chilli powder for the heat and used honey for the sweetness. Sesame oil and coconut aminos (soy sauce for non paleo) provided the distinct asian flavors and ginger, garlic provided additional flavors that made these chicken wings unforgettable!
My son called these ‘wickedly insane’ ! I think that translates to ‘fantastic’ in high schooler lingo 🙂 These babies are double baked to give them the extra crispiness and the extra sauce on top makes these simply ‘to die for’!
I am not a big sports fan. Game night is exciting to me only for the company of friends and for the food! However last weekend’s game was pretty exciting …at least the last quarter. And I personally thought it had a good message for everyone in all walks of life. And the message is ‘ Do not give up, ever. Keep positive till the very end and you can indeed turn things around magically if you believe enough in yourself!’
Asian Style Sweet and Spicy Chicken Wings (Paleo friendly)
Author: Indira Shyju
Recipe type: Appetizer
Serves: 40-42 pieces
Delicious, sticky chicken wings marinated in a chill vinegar lemon marinade and double baked to get perfectly crisp on the outside and smothered in a sticky sauce made with honey, soy sauce, red chilli and ginger-garlic.
Chicken wings around 4 lbs or about 40-42 pieces
for the Marinade:
Juice of two lemons abt ½ cup
1 tbsp apple cider vinegar
2 tsp kashmiri chilli powder
1 tsp black pepper powder
½ tsp chinese five spice ( optional)
2½ tsp sea salt( 2 tsp if regular salt)
2 tbsp olive oil
for the Sauce:
¾ cup coconut aminos (substitute soy sauce for non paleo)
½ cup orange juice
1 tbsp lemon zest
2 tbsp honey
2 tsp red chilli powder
2 tbsp garlic crushed or finely chopped
2 tbsp ginger finely chopped
2 tbsp sesame oil
Pat dry the chicken wings using paper towels to remove any excess water.
Mix all ingredients listed under marinade together in a bowl.
Marinate the chicken wings in the marinade for at least 1 hour.
Pre-heat oven to 425 deg F (210 deg C)
Line 2 large trays with Al foil and brush lightly with olive oil.
Place the chicken wings on the tray spread separate from each other.
Bake at 425 deg F for between 20-25 minutes (or until the chicken pieces are cooked). Make sure you don't overcook at this point - the wings should just appear cooked but not turn crispy. remove wings from the oven and reduce oven temperature to 350 deg F (180 deg C)
In a small cooking pot, add all sauce ingredients and cook for about 10-12 minutes until you get a thick sauce. Turn heat off. Keep sauce aside.
Reserve some sauce for dipping and dip each chicken wing into the remaining sauce to coat it completely and again bake them at 350 deg F (180 deg C) for about 10-12 mins until crispy on the outside. Flip the wings once mid-way i.e. at after about 5-6 minutes. (It would be best to arrange the wings over a grilling mesh at this point with a pan under to catch the drippings - see picture below)
Serve warm drizzling the extra sauce over top.
Step wise pictures:
Marinate wings in the chills lemon vinegar marinade for 30-60 minutes.
Cook honey soy chill sesame sauce
Cook marinated wings at 425 deg F for 20-25 minutes on a baking tray
Dip baked wings in honey sauce and place on mesh/grill and over tray and bake again at 350 Deg F for 10-12 minutes flipping them half-way through.