This dish was inspired by a recent visit to Boston. You might say I tried a few different chowders during my stay. Crab and of course New England clam chowder stood out. The best was the crab chowder at The Four Seasons. I’m sure there are many amazing chowders out there but I only had three days and much more to tick off my list.
The chowders I’m speaking of are usually laden with cream and milk so I thought I’d lighten it up with my version.
So here you have it, Cod chowder.
3 tbsp virgin organic coconut oil
1 bunch of leeks, washed and thinly sliced
3 cups of diced butternut squash
2 stalks celery washed and thinly sliced
1 box organic chicken or fish broth ( see picture below)
1 236 ml clam juice
1 400 ml can lite coconut milk
1 tbsp freshly grated ginger ( or jarred puréed ginger)
3-4 lbs wild Atlantic cod fillets, cut into large chunks ( available at Costco)
Salt and pepper to taste
Freshly chopped parsley
Start by prepping your vegetables. Slice your leeks, celery, and squash. In a Dutch oven or heavy bottom pot melt your coconut oil, add to it the leeks, celery and diced squash. Cook on medium heat while stirring, about 7 minutes or until the squash has softened.
Add the broth, clam juice and can of lite coconut milk. Increase heat, bring to a boil, then reduce heat to medium for another 5 minutes. Add in the ginger, stir.
Using a hand held immersion blender, partially purée the chowder, leaving it a little chunky. This will help to thicken the chowder.
Add chunks of cod, cover with lid and cook 6 minutes. Taste. Add salt and pepper and a little freshly chopped parsley.
Eat chicken? Most of us here in Canada do. In fact, the average Canadian eats over 30 kg of chicken per year according to recent statistics. That being said, there are countless chicken recipes to try.
This one is simple and you likely have all the ingredients available in your fridge and freezer.
This recipe requires one bake pan which doubles as your serving dish. Prep and cooking time takes less than one hour.
Try it tonight!
5 boneless skinless organic or naturally raised chicken breasts sliced into 1″ strips
2 red peppers sliced lengthwise 1″ thick strips
1 green pepper same as red
1 1/2 large red onion sliced 1/2″
4-5 cloves garlic chopped
2 tbsp oregano
1 1/2 tbsp chilli powder
1-2 tsp cumin
1/2-1 tsp hot chilli flakes ( depending on your taste)
1 tsp sea salt
1/2 tsp freshly ground black pepper
3+tbsp organic olive oil or melted virgin coconut oil
Pre-heat oven to 400′
Slice chicken breasts
Slice peppers, onions and chop garlic
Add sliced chicken to a large baking dish, add oil, herbs and spices
Combine ingredients making sure everything is evenly coated with oil. Bake 15 minutes, remove from oven and mix well. Return to oven another 10-15 minutes. Let stand a few minutes before serving. Use lettuce as a wrap or serve as is.
If you can’t live without chocolate then this one’s for you.
1 1/2 cup almond flour
1/2 cup cocoa powder
1/2 teaspoon gluten-free baking soda
pinch sea salt
10 oz. pitted medjool dates
1/2 cup + 1 tbsp freshly brewed warm coffee
3 eggs at room temperature
2 Tbsp coconut oil
1 Tbsp pure vanilla extract
Preheat oven to 325*.
When measuring your dry ingredients be sure to be accurate. Level off the ingredients with a knife.
Mix together all dry ingredients (almond flour, cocoa powder, baking soda, and salt) in a bowl and
Sift these ingredients onto parchment paper, and set aside.
Place the dates and warm coffee in a food processor and blend until it forms a smooth paste. Then add eggs coconut oil and vanilla extract. Continue blending and scraping down sides of processor. The mixture should have a smooth consistency.
Add the wet to the dry and stir until smooth.
Grease an 8″ round cake pan with coconut oil and add a few tbsp of almond flour & cocoa to coat the pan and tap out the excess flour. Pour the batter in the pan. Tap the pan. Don’t worry if the batter isn’t perfectly smooth on top.
Bake for 25-30 minutes, or until a toothpick comes out clean. 28 minutes in an electric oven worked well.
Let cool for at least 30 minutes before serving so that it has time to set.
Place a large plate over the pan. Give the pan another few taps and Invert it into the plate.
Serve as is or with this simple frosting care of Elenas pantry.
Simple chocolate frosting :
1 cup semi sweet chocolate chips
1/3 cup virgin coconut oil
1 tbsp pure vanilla extract
Place chocolate and coconut oil in a bowl over a simmering pot of water.
Melt then add the vanilla. Place the frosting in a fridge for a half hour.
Frost your cakes over a rack as the frosting may drip down the sides.
The cakes can be left out at room temperature for a few days, or refrigerate in an airtight container for a week.
It’s time to stew. This little gem came to me by way of Hunter Angler Gardener Cook. The original recipe was a peanut stew so I replaced peanuts with almonds, a little less almond butter, a bit more heat from cayenne and boneless chicken leg pieces to speed up the cooking time. Serve with my curried cauliflower rice and it is a perfect cold weather warm you up meal. Here we go!
3 lbs. boneless chicken legs and or thighs
3 tbsp olive oil or virgin coconut oil
1 large onion chopped
A 4 inch piece of ginger, peeled and minced
8 garlic cloves, roughly chopped
3 sweet potatoes, peeled and cut into chunks
1-15 oz can crushed tomatoes
4 cups organic chicken stock or broth
1/2 c + 3 tbsp almond butter
1/3 cup toasted almonds*see note below
1 tbsp ground coriander
11/2-2 tsp cayenne pepper or to taste
Sea salt and black pepper to taste
* note: toast your 1/3 cup almonds in a frying pan over medium heat about 4 minutes and set aside.
Heat a large cast iron pot or heavy bottom pot over medium heat,and add the olive oil. Pat the chicken pieces dry and season both sides with salt.
Brown them in batches, making sure not to crowd the pot. Look for a nice brown sear on the chicken. Set aside in a large plate.
Sauté the onions in the same pot for 3-4 minutes scraping down the brown bits from the bottom of the pot. Add the garlic and ginger and sauté another 1-2 minutes, then add the sweet potatoes stirring well to combine.
Add the chicken, chicken broth,crushed tomatoes, almond butter, toasted almonds, ground coriander, cayenne and stir well to combine.
Bring to a simmer, uncovered and taste for salt.
Cover the pot and simmer gently for 60 minutes.
Plate over cauliflower rice, sprinkle with chopped cilantro or parsley and sliced almonds. Enjoy 🙂
Another one of my favorites. This dish is light and flavorful. Try it hot or cold. Either way, it’s sure to please.
6 -boneless skinless chicken breasts(4 oz cooked)
2 tbsp virgin coconut oil
1 large red onion, chopped
4 tbsp grated fresh ginger
3 small red chillies, deseeded and chopped
1 handful of cilantro, chopped
2 heads of iceberg lettuce, split in half and separated into leaves
1/4 cup or more fresh lime juice
1/2 cup or more fresh lemon juice
4 tbsp Thai fish sauce
2 tbsp raw honey, melted
salt to taste ( sea salt or Himalayan natural crystal salt)
Roughly chop chicken breasts then place in a food processor and pulse until chopped.
Heat coconut oil in a wok or large skillet. Cook chicken about 5 minutes until it turns white, breaking it apart so it cooks evenly. Make sure to drain off any excess liquid that comes out of the chicken.
Transfer chicken to a large bowl and add the onion, grated ginger, chillies and chopped cilantro.
In a small bowl combine the dressing ingredients. Toss the chicken with the dressing then season to taste.
To make the lettuce cups, separate the halved iceberg lettuce into leaves.
Place a few on top of each other to create individual bowls.
Spoon the chicken salad into the ” bowls” and serve.