Korean Style Sweet Potato Noodles with chicken and vegetables || (Paleo, AIP)

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 🙂

Sharing this noodle dish at the AIP Recipe Roundtable this week hosted by Phoenix Helix. 

Vital Proteins Home

Korean Style Sweet Potato Noodles with chicken and vegetables || (Paleo, AIP)

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 2-3

Korean Style Sweet Potato Noodles with chicken and vegetables || (Paleo, AIP)

An incredibly delicious, sweet and spicy dish made with grain free sweet potato noodles, lots of sautéed vegetables and shredded chicken

Ingredients

    For cooking chicken:
  • 2 -3 pieces of chicken thighs (about 3/4 lbs)
  • 6-8 whole black peppercorns, crushed (For AIP omit)
  • 1 inch by 1 inch of fresh ginger, chopped fine
  • 2 cloves of garlic, chopped fine
  • 1/2 tsp sea salt
  • 1 cup water
    For sauteeing:
  • 2 tbsp coconut oil
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

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

https://indusinternationalkitchen.com/2017/09/korean-style-sweet-potato-noodles-chicken-vegetables-paleo-gluten-free.html

 

Tapioca Pudding / Parfait (Vegan, Paleo, Gluten Free)

Ever since I went grain free about 9 months ago, tapioca has been my savior! Tapioca has a variety of different names in case you are confused – tapioca, yucca, cassava! Yes they are all the same root vegetable.  The end product also comes in a variety of forms – fresh yucca roots, frozen yucca pieces, tapioca pearls (sabudana in hindi, also called a s sago), cassava flour, tapioca starch or tapioca flour.

And I use each of these different forms to create a multitude of dishes which enables me to not only stick to my grain free diet but also enjoy it! Tapioca pearls are a product made from fresh tapioca/yucca. In India this ingredient called as sabudana is primarily used during religious fasting periods. Sabudana Khichdi is one such popular dish.

Nowadays I have started using sabudana to make sabudaana kheer or pudding where I use coconut milk and coconut. This recipe is a variation of the tapioca pearl pudding recipe where I incorporated fruits to make it a ‘parfait’. So yum. This has become one of my regular items for breakfast now but this could easily be your dessert too!

I am bringing this recipe to the Paleo/AIP recipe roundtable.

For more of my day to day recipes and variations of existing recipes, please follow me on instagram at https://www.instagram.com/indus_international_kitchen/

Tapioca Pudding / Parfait (Vegan, Paleo, Gluten Free)
Author: 
Recipe type: Breakfast, Desserts
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
A delicious and light parfait made with alternate layers of tapioca coconut pudding and fresh papaya and pomegranate.
Ingredients
  • ½ cup tapioca pearls(sabudana or sago), soaked in water overnight (or at least for 4 hours)
  • ½ cup coconut milk
  • ½ cup water
  • 1 tbsp grated coconut (fresh or frozen)
  • 1 tbsp maple syrup or honey
  • ¼ tsp sea salt
  • ½ cup fresh papaya pieces, chopped
  • 2 tbsp pomegranate arils
Instructions
  1. Drain the tapioca pearls using a strainer. Wash thoroughly in running water while in strainer. Place the tapioca pearls in a medium cooking pot and add all the rest of the ingredients except the fruits.
  2. Cook on medium heat for about 7-8 mins stirring continuously until all the pearls turn translucent. Turn heat off. Let cool for a few mins.
  3. In a tall serving glass, layer this tapioca pudding with the fruits and serve!
Notes
You can use any combination of fruits for this recipe

Scrambled Fish with coconut || Fish Bhurji || (Paleo, AIP adaptable)

 As a lover of seafood, I am constantly on the look out for new recipes.  The idea for this recipe came from a recipe for Srilankan shark fish scramble/puttu that I came across recently. Puttu is made from steamed rice and coconut and fish puttu is something that is unique to srilankan cuisine. As soon as I saw this recipe, I knew that I wanted to try making something similar.

The opportunity came soon as I took a filet of flounder out of the freezer this past weekend. I usually do a pan fry with red chili, turmeric and salt and that comes out great. But this time, I decided to try the scramble with it. Since I was using a filet and since it was flounder, which is really soft and flaky, I didn’t need to cook/steam the fish separately. I just decided to make it exactly like how I make egg bhurji using lots of onions, ginger, garlic and curry leaves. And also added some grated coconut to make it more of a filling meal for me.  Came out fabulous and so tasty. This is my new ‘go to and easy to make’ recipe for my Paleo lifestyle! I usually eat it with a salad and or cooked veggies on the side. Such a tasty and healthy meal.

Hope you try this soon too! Let me know how you like it! I like this recipe so much that I also made a quick video of it for all of you!

Bringing this recipe to the AIP roundtable hosted by Phoenix Helix.


Scrambled Fish with coconut (Fish Bhurji)
Author: 
Recipe type: Main Course
Cuisine: Indian, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Delicious fish scramble made by sautéing flounder filets with onions, ginger, garlic, cilantro and grated coconut.
Ingredients
  • About 8-10 oz of fish filets (like flounder or any other white fish)
  • 1 tbsp coconut oil
  • ½ tsp mustard seeds (skip for AIP)
  • ½ of a medium size red onion, chopped finely
  • 1 clove of garlic, chopped fine,
  • ½ inch by ½ inch piece of fresh ginger, chopped fine
  • 1 small serrano chili, chopped very finely (skip for AIP)
  • 4-5 fresh curry leaves
  • ½ tsp turmeric powder
  • ¼ tsp sea salt (or per taste)
  • ½ cup chopped fresh cilantro
  • 2 tbsp grated coconut (fresh or frozen)
  • 1 tsp lemon juice
Instructions
  1. Defrost the filets if frozen by placing in a bowl of warm water for 5 mins. Then pat dry using paper towels and Cut into pieces and keep aside.
  2. Heat a medium size kadai or a non stick pan and add the coconut oil to it.
  3. When hot, add the mustard seeds. When they start spluttering, add the onions. Saute for about 1 minute and then add the garlic, ginger, green chillies and curry leaves. Stir for 2 mins.
  4. Add the salt and turmeric and stir well.
  5. Now add the fish pieces and stir continuously. As the fish cooks, try to further break the fish into smaller pieces to scramble it. continue doing this until the fish is cooked well and scrambled - Will take about 3-4 mins.Turn heat to low.
  6. Add the fresh cilantro, the coconut and the lemon juice and stir well. Remove from heat. Serve warm.
Notes
If you are using fish with bones in it, I suggest you first lightly cook/steam the fish in a separate pan and then remove all the bones before proceeding with this recipe.For AIP version, skip the serrano chillies and mustard seeds.

 

Pan fried Salmon with a Coconut Dill Chutney

Dill is one herb (the only one perhaps) that I took a long time to appreciate. May be because it was not available in western India where I grew up. And Dill being so different from some of the other herbs that I was used to like cilantro and mint, it took a while before I started appreciating its fragrance and flavor. One of my close friends is originally from Iran and she makes a delicious Lima beans Pilaf where Dill flavor is predominant. That was my first exposure to Dill and that first time I wasn’t crazy about it.  But over the years I slowly started to like its strong flavor and smell.

I started first appreciating it in pickled cucumbers. I absolutely relish pickles. And now I have grown to be quite fond of it 🙂 I still won’t use it that liberally since it can be too overpowering if you overdo it but every now and then I like to get a fresh bunch and use it sparingly in salads and baked potatoes etc. A few weeks ago I found a large bunch in our local farmer’s market and was tempted to pick it up. At that time I didn’t know what I would make with it but it somehow had such a fresh and refreshing smell that I had to bring it to my kitchen!

And then the next day as I got the Salmon out of the freezer, the idea of making a sauce popped in my head. And knowing me you won’t be surprised that I decided to make a coconut based sauce, kind of like a chutney using coconut, lemon juice and dill. So glad I did! I was thinking of baking the salmon but last minute decided to just do a quick pan fry. The dish was just perfect – the crispy salmon and the creamy coconut dill flavored chutney was like a marriage made in heaven! Mmm…Mmm good!

Pan fried Salmon with a Coconut Dill Chutney
Author: 
Recipe type: Main course, seafood
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Pan fried Salmon, crispy on the outside and soft on the inside, served with a delicious creamy coconut and dill chutney
Ingredients
  • 2 salmon filets (about 6-8 oz each)
  • About 2 tbsp Coconut or Olive Oil for pan frying
Marinade for salmon:
  • ½ tsp sea salt
  • ½ tsp cayenne pepper pow (I used kashmiri chill powder which is mild)
  • ½ tsp turmeric powder
  • 1 tbsp olive oil
For the coconut dill chutney:
  • ½ cup grated coconut or coconut pieces(fresh or frozen)
  • ¼ cup fresh dill
  • 1 green chili (optional)
  • 1 tbsp lemon juice
  • ¼ tsp sea salt (or per taste)
  • ¼ cup hot water
Instructions
  1. Thaw the salmon and remove any scales from the skin side. Pat dry using paper towels.
  2. In a small mixing bowl, mix all the marinade ingredients.
  3. Apply marinade paste to the salmon filets and keep aside for 15-30 mins.
  4. In a food processor, blend all the chutney ingredients until creamy and fine.
  5. Heat a frying pan and add the oil. When the oil is hot, add the marinated salmon pieces. Cook for about 2 mins on medium high heat. Flip and cook on the other side for about 2 mins more. Transfer to a dish.
  6. Serve Salmon with coconut dill chutney on top!
Notes
For AIP version, skip cayenne pepper and green chili.

Crispy Fish bites (Paleo, Gluten free)

 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.

Crispy Fish bites (Paleo, Gluten free)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Fusion, IndoChinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish filets marinated with the flavors of ginger, garlic and cayenne pepper and coated with tapioca starch and fried to get crispy fish nuggets
Ingredients
  • 1 lb Fish filets, cut into bite size pieces (Use Flounder or any other white fish)
For marinade:
  • 2 tbsp tapioca flour
  • ½ tsp sea salt
  • 1 tsp kashmiri red chilli powder or cayenne pepper( skip for AIP version)
  • 2 tbsp water
  • 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
  • 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
  • About 3-4 tbsp coconut oil for shallow frying
Instructions
  1. In a large bowl, add the fish pieces and blot dry using paper towels.
  2. In a small bowl, mix all marinade ingredients and stir using a spoon to form a thick paste.
  3. Add this paste to the bowl with the fish pieces. Mix gently using your hands to coat the fish pieces completely.
  4. Add about 1 tbsp oil at a time in a small frying pan and shallow fry the fish pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.
Notes
For AIP version, skip cayenne pepper