One Pan Paleo Chicken Cacciatore

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Camera Update: I got my new camera in mail yesterday! I’m over the moon. I’ll be returning to the regular posting scheduling shortly, now what I can shoot! 

Now... on to this delicious dish! 

I’ve been on a re-working streak: revisiting old favorites from the blog and taking new pictures (like this Chicken & Sweet Potato Curry, or this Lemony Garden Vegetable & Chicken Soup). It takes some of the mind-work out of the equation, leaving me to only do the creative pieces: photography, a bit of writing, quite a lot of eating. 

This one-pan chicken cacciatore is one of those revisited recipes. I originally made this recipe when I was in the middle of finals for grad school. It feels like a lifetime ago. At the time, exams, essays, and textbooks took up such a large part of my life it was hard to believe it could be any other way. In retrospect that was a short lived moment in my journey, one that I even forget about most of the time. All the better, as my experience with grad school was unremarkable. 

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When I first published this recipe I had said, "I need meals that are simple, quick, and take a minimal amount of brain work.” But I was also looking for ways to express myself creatively, something multiple choice tests didn’t allow. It's that creative need that comes through in this recipe, inspired by a single night out at Pasta Jay’s on Pearl Street. 

I remember—not the exact dish I had eaten at Pasta Jay’s- but the thoughts that ran through my head when I ate the leftovers out of a cardboard to-go box the next day. The dish awed me, to be honest. I had never had anything but pasta-laden dishes from Italian restaurants before (to be expected), but this dish had no pasta, and was the best thing I’d eaten that month. 

Making cacciatore is a bit of a production: if you really want to impress people, you’ll need to get fresh basil, and there are a few things you’ll need to chop. Oh, but it’s worth it. Since I’m usually making this on a weeknight, after running errands or getting a workout in, I try to chop everything ahead of time (in the morning, or the night before). I’ll even measure out the spices and put them in a bowl, so that when evening rolls around I don’t even have to think. Just put things in the pot (I use a blue Le Creuset Braiser for meals like this) and remember to stir occasionally! 

One Pan Paleo Chicken Cacciatore

Published February 27, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 60 minutes

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Ingredients:

• 1 pound bone-in chicken thighs (boneless and skinless is fine too, just reduce cooking time - cook thighs until internal temperature reaches 185°F)
• 1 teaspoon coconut oil
• 1/2 medium white onion, sliced
• 3 cloves garlic, minced
• 2 bell peppers, sliced in strips (choose a variety of colors: yellow, red, or green)
• 1/4 cup red wine, such a Pinot Noir or Sirah
• 2 14.5-ounce cans of crushed tomatoes
• 1/2 cup canned artichoke hearts, drained and quartered 
• 1 teaspoon balsamic vinegar
• 1/4 cup fresh basil leaves, sliced chiffonade style style, plus more for garnish
• 1/2 teaspoon red pepper flakes 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon dried thyme 
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Optional for serving: grated Parmesan Reggiano cheese, red pepper flakes, extra basil leaves

Directions:

1. Heat the coconut oil over medium-high heat in a large skillet (I use my 5-qt Le Creuset Braiser, though a 13 to 15 inch skillet would work as well). Once the oil glistens, place chicken thighs skin-side down in the pan. Sear the chicken for 3 minutes, then flip them over and continue to cook chicken for 5 more minutes.
2. After 5 minutes, place the onions, garlic, and peppers in pan. Cook, stirring occasionally, until the onions are translucent. Add the wine, and scrape the pan with a wooden spoon. Bring to a simmer.
3. Pour in the tomatoes, and stir in the artichoke hearts, balsamic vinegar, basil, thyme, red pepper flakes, oregano, salt and pepper.
4. Bring back up to simmer, and place lid on pan. Cook, for 20-30 more minutes, until an instant read thermometer reads 185°F when inserted into the center of the thickest thigh.
5. Remove from heat, and serve on plates or in bowls. Garnish with grated parmesan, red pepper flakes, and/or extra basil.
6. Tip: try serving this over spiralized zucchini or spaghetti squash for a grain-free pasta option.

Tilapia with Fried Capers and Lemon

I have been listening to a lot of podcasts: on my way to work, on my way home, even while I'm doing chores around the house or working out. 

While I'm driving to work, I love to listen to something that gets my brain working. This is when I pull out my -get-down-to-business podcast, Chopped. It's a podcast by food bloggers, for food bloggers, so I know not all of you will be interested in this one, but if you have a food blog, you should definitely tune in: 

Chopped. Even if you're just starting a blog, this one is worth subscribing to! I love getting little knowledge bombs from this show. Marly (the host) also keeps everything real and manageable. 

I have a hard time listening to podcasts while actually writing or crunching numbers, so I usually wait to continue my listening until my drive home. At that point I'm usually over trying hard for the day (11 hours is enough, time to sit back and relax. Seriously) and ready to just hear something neat or interesting. This is where Gastropod comes in. 

Gastropod. This is not the first time I've brought up Gastropod, but what can I say? I love it. Dearly. If I had to pick one podcast and only one podcast to listen to, this might be it. Cynthia and Nicola are as nerdy as I am when it comes to food, and their podcast is really well produced. Gastropod covered topics like Counting Fish and how the type of silverware you're eating off of affects your meal. No matter the topic, you're sure to learn something new! 

Speaking of learning, I also just started listening to Wine for Normal People--I  started listening to it right after I wrote my post on Marsala wine, actually. Despite being a foodie, my wine knowledge is lacking. There's so much to know! So many names that are hard to pronounce! Years and blends and vineyards oh my! But when I go to buy a bottle of wine, I want to at least feel like I might be buying something I'll like. This podcast makes me feel like maybe I'll learn. One day. For now it's all just trial and error. Plus, this podcast is realistic, and lacks all snobbery you might think would come with a wine podcast. I also enjoy Stuff You Should Know for non-food related facts.

When I'm at home and working on something rather mindless, I usually want story with a bit more meat to it. Something that will entertain my mind while I bead, or take my thoughts far away while I clean. This is when I listen to shows like S-Town of This American Life. 

S-town. This podcast is especially recommended to those that enjoyed Serial, it's older cousin. It's intriguing, mysterious and sometimes a bit disturbing. Once you start listening, you just can't stop.

This American Life. Before the era of podcasts, my parents would tune into This American Life on Colorado Public Radio. Maybe it's just a tradition for me now, but The American Life continue to be one of my favorite easy-listening podcasts. Their simple, everyday stories always carry a message that is deep and moving, though they tend to keep everything lighthearted. 

Alright, what podcasts do you subscribe to? What are your favorite and why? Lay it on me! 

Tilapia with Fried Capers and Lemon

Published May 2, 2017 by Caitlin Sherwood

A easy tilapia recipe with bright lemon and capers.

Serves: 2   |    Total Time: 25 minutes

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Ingredients:

• 2 tilapia fillets
• 1-1/2 tablespoons coconut oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges
• 2 tablespoons capers
• 2 tablespoons minced parsley

Directions:

1. Using a towel, pat the fish dry on either side. Season with salt and pepper on both sides. Heat 1 tablespoon oil in a skillet over medium heat. When it glistens, place the fish in the pan. Cook for 4-5 minutes on each slide, until fish is cooked through, opaque, and flakey.
2. While the fish cooks, heat remaining 1/2 tablespoon of oil in a small pan. Pan capers dry with a towel (this will help minimize splattering). When the oil is hot (test it by flicking a drop of water into the pan—if it sizzles, it’s hot enough), pour the capers into the pan. Allow the capers to cook, stirring occasionally. After 3 minutes, remove from heat.
3. Serve fish on plates, and squeeze 1 lemon wedge over each fillet. Sprinkle with capers and parsley. Serve with additional lemon wedges.

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Paleo & Primal Swedish Meatballs in Mushroom Gravy

Update 1/3/2018: I refreshed this recipe with new photography, and have also updated the recipe a tiny bit to give you the option of making dairy-free gravy or gravy made with milk/cream. It is fabulous with cream, though the original recipe called for almond milk.

After a couple of thunder and hail storms, it has finally cooled off here. We escaped to Rocky Mountain National Park on Saturday, and I found myself wishing for a sweater and a mug of hot coffee. We were lucky enough to get up close and personal with an Elk! But, these cooler temperatures mean that I am finally in the mood to talk about warm food again. So here we go: Paleo Swedish Meatballs.

When you Google the origins of Swedish Meatballs, you don't find much in the way of answers. What you do find is a lot of people talking about IKEA, and how they've discovered the furniture store's famous recipe. In truth, I've never stepped foot into an IKEA, and so when I hear this I furrow my brow and wonder how a furniture store ended up so famous for beef and gravy. Anyone with me? (Update, 6/28/2017: I have now visited IKEA once. I love it and hate it at the same time. I hate it because I hate shopping. I love it because there are so many solutions in once place!)

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Since I haven't tried IKEA's meatballs, I can't weigh in on their flavor. My own memories of Swedish Meatballs don't make much more sense, anyways: they include a lot of Costco and have nothing to do with Sweden. This is why I found myself searching for answers. Why are they Swedish? While I consider myself a perfectly competent Google-maneuverer, I can't say I came back with many answers. It does seem that in some parts of Sweden, some meatballs are served in gravy. Unlike French Fries, maybe Swedish Meatballs do have an origin-appropriate name. I never really got to the bottom of the issue, because at that point I just gave in and decided it was time to eat. Maybe that's what French Fries and Swedish Meatballs have in common: they're just too dang delicious for anyone to really care what they're named. 

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Serve them over a pile of spaghetti squash or on toothpicks as an appetizer. Swedish or not, there's something about gravy that just hits the spot.  

Paleo Swedish Meatballs in Mushroom Gravy

Paleo, Gluten-Free, Grain-Free   |   Caitlin Sherwood    

Better than IKEA.

Yields: 25 meatballs   |    Total Time: 30 minutes

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Ingredients:

For the meatballs:
• 1 pound ground beef
• 1/4 white onion, chopped fine
• 2 tablespoon parsley, minced
• 1 garlic clove, minced
• 1 egg
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 teaspoon coconut oil

For the gravy:
• 2 cups mushrooms, sliced
• 1 cup bone broth
• 1 tablespoon arrowroot powder (corn starch will also work)
• 1 tablespoon cold water
• 1 cup almond milk, coconut milk, OR whole milk (Pro tip: for extra creamy gravy, try 1/2 cup half-and-half, 1/2 cup whole milk)
• Salt and pepper, to taste
• Parsley for garnish

Directions:

1. Place the ingredients for the meatballs in a bowl, aside from the coconut oil. Thoroughly mix the meat until all of the ingredients are combined.
2. Heat the coconut oil in a skillet over medium-high heat. Form 1-inch balls with the meat mixture, and when the oil is hot, placing the meatballs in the skillet. (I did this in two batches). Cook the meatballs until they are a deep brown on the bottom, and turn them, cooking the opposite side until brown. Remove cooked meatballs from skillet and set aside.
3. For gravy: Using the same skillet that had the meatballs (the meatball drippings should still be in the skillet), sauteé the mushrooms, stirring occassionally.
4. Once the mushroom have a nice sear, turn the heat to medium and pour the broth into the pan. Scrape the pan to get the flavor of the meatballs incorporated into the gravy. The broth should begin to simmer.
5. In a small bowl, whisk the arrowroot powder into 1 tablespoon cold water. Add the mixture to the skillet. Pour in milk or choice, and add the salt and pepper. Allow the gravy to simmer for at least 5 more minutes, until it begins to thicken. Add the meatballs back in. Cook for 1-2 more minutes, coaking each meatball in gravy.
6. Sprinkle with parsley and serve hot. Great on their own as an appetizer but a good main dish when served also good over spaghetti squash.