Tag Archives: chicken breast

Eggplant Garden Delight

This is a decidedly Italian tasting vegetable dish.

I usually harvest from my garden on Friday and Monday mornings, and last Friday this is what I found:

Garden Harvest June 25, 2010
Garden Harvest June 25, 2010

I just realized both of my eggplants are hybrids. I started the plants from seed in January 2009 and they lasted through last winter and came alive and began producing again this spring. The Early Girl tomatoes are also hybrids, purchased this spring from Home Depot. I don't know if the peppers are heirloom or hybrids, but they also came from Home Depot.

Eggplant Garden Delight
Eggplant Garden Delight

Eggplant Garden Delight

  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • 1/4 cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves [affiliate link] garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded – 2 cups)

Melt butter in a large skillet over medium heat. Add the leeks and onions [affiliate link] and saute for ten minutes. Add the basil and saute for five minutes. Add the garlic and oregano and saute for five minutes. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

Eggplant Garden Delight
Eggplant Garden Delight

This would go well on zucchini pasta. I have had it plain as a side dish, and mixed with scrambled eggs [affiliate link] for breakfast.

Recipe: Eggplant Garden Delight
Author: 
Recipe type: Veggie Maindish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • ¼ cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded - 2 cups)
Instructions
  1. Melt butter in a large skillet over medium heat.
  2. Add the leeks and onions and saute for ten minutes.
  3. Add the basil and saute for five minutes.
  4. Add the garlic and oregano and saute for five minutes.
  5. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Soup My Dear Husband’s GAPS Legal Version

Dh's Chicken Soup

My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his:

  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • 1/2 cup celery
  • 1/2 cup onion
  • 1/2 chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves [affiliate link] garlic, diced
  • 2 Tablespoons chicken grease, or butter

Optional ingredients which may not be GAPS friendly: 2-3 drops Worcestershire sauce, 1/8 teaspooon herbs (marjoram, thyme, basil, parsley [affiliate link]).

Melt the chicken grease or butter into a pot, add garlic, onions [affiliate link] and celery. Saute until onion turns translucent. Add broth, add all other ingredients. Add herbs at the very end. Season with salt and pepper to taste.

 

Recipe: Chicken Soup Dh's Version
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his
Ingredients
  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • ½ cup celery
  • ½ cup onion
  • ½ chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves garlic, diced
  • 2 Tablespoons chicken grease, or butter
Instructions
  1. Melt the chicken grease or butter into a pot, add garlic, onions and celery.
  2. Saute until onion turns translucent.
  3. Add broth, add all other ingredients.
  4. Add herbs at the very end.
  5. Season with salt and pepper to taste.

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Looking for more soup recipes? Winter Soups is A Best of Community Cookbook which contains 52 soup recipes, one for each week of the year! Click here to get yours!

Winter Soups Community Cookbook

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Ground Chicken Patties

I was looking for a way to use up some of the cooked chicken that we're getting such an abundance of what with making all this broth.

I cooked another chicken on Monday the 7th, and dutifully stripped the meat from the bones. It used to be when we made stock we would make chicken salad sandwiches, complete of course with bread and mayonnaise. Younger Son tells me we don't have the right oils on hand to make mayonnaise. I trust his judgment, and I know mayo made with straight olive oil does not taste very good. And dh is already trying his best to avoid bread and carbohydrates.

Or we'd just make chicken soup. Well, we're getting a little worn down on eating chicken soup.

The night I made these (a few days ago)  we were having Chef Salad and we put chicken in the salad. But we usually have homemade Ranch Dressing with just about any salad. Of course since we don't have the right oils to make mayonnaise and we aren't using dairy, no Ranch Dressing for me or dh, or Eldest Son. We will have a nice vinegar and oil dressing instead.

I went looking on the Internet to see what I could find. Most recipes want cream cheese, parmesan cheese, bread crumbs or something not GAPS legal. Finally I came across Chicken Tots by Liz over at Pecanbread which this recipe is inspired by. I'd barely heard of Pecanbread not less than a week ago, but I get the impression it's a GAPS friendly site.

I didn't have any green beans on hand, so I thought instead I'd try using the cooked celery and onion that we always put into the chicken while it cooks. Actually, I always boil the chickens to make broth, my husband swears the secret is to bake the bird first, then pull off the meat and boil the remaining bones and skin with the drippings.

As it turns out, the cooked celery/onions [affiliate link] was a little bit moist and made the paste a bit too wet.

So here's what I used:

I put all the ingredients into a bowl and used my stick blender to make a paste.

I put some butter and bacon grease into my cast iron skillet and heated it, then made little tiny meatball shaped balls in my hand, then carefully patted them into patties.

What I was hoping for was something that would taste good cold, so my husband could take a baggie of these with him to eat instead of having to figure out what to take (used to be easy, just grab a sandwich and lunchmeat).

I like the taste, although the feel is a bit different. The patties were very, very soft and wouldn't hold their shape very well, so I added in a couple of tablespoons of almond flour [affiliate link]. That helped a little bit, but the patties are still very soft in texture. I don't know how my husband will like them.

Chicken Patties

I'll have to see how they taste when they are cold. I think they will firm up a bit more.

I think this might be a good way to use up some of the chicken. The chicken breast is so dry, I think that's because I'm cooking it too long.

Now don't tell my husband, but I also snuck in a tiny chunk of chicken liver. Shhhhh! We both swore we'd NEVER eat liver, or make our kids eat liver since we both hated liver as children. Now I am trying to be brave and sometimes eat at least chicken liver, and he's like “Uh-uh, no way!”

Later on in the day… the little patties did firm up after cooling, and my husband says they are good and he will eat them!

 

Recipe: Ground Chicken Patties
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
 
A simple chicken patty that is GAPS legal.
Ingredients
  • 1 cup cooked chicken breast
  • ½ cup cooked celery/onions
  • 3 cloves garlic, crushed
  • ½ teaspoon sea salt
  • 2 tbsp almond flour
Instructions
  1. Put all the ingredients into a bowl and use a stick blender to make a paste. (Or use a regular blender and put it into a bowl after.)
  2. Put some butter and bacon grease into a skillet and heat.
  3. Make little tiny meatball shaped balls by hand and pat them into patties.
  4. Fry in the butter and bacon grease until cooked through.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.