I love ice cream. I mean who doesn't love ice cream? My lactose intolerant husband also has a deep love of ice cream. I have made vegan ice creams with soaked cashews as the base. Ok, that wasn't as bad as it sounds but, ok, they were NOT good.
I am grateful to Growing Up Paleo for coming up with this recipe for Chocolate Coconut Milk Ice Cream . I have made just a few changes to suit my families tastes. I use a 85% cacao bar melted into one can of coconut milk. Then I add a teaspoon of vanilla and a tablespoon of maple syrup. It goes into the refrigerator to cool completely. Then, the cool mixture goes into the ice cream maker.
My family likes toppings like sliced strawberries or chopped nuts. I prefer a little sea salt and a drizzle of really good olive oil like Kasandrinos Imports. During the summer, my family has ice cream most Sunday nights.
Grab a spoon, Mom
Saturday, March 31, 2012
Monday, March 26, 2012
Pass the lime
This week my chicken guy was lacking in chicken. And, let’s face it, pastured chicken at Whole Foods is pricey. So, I bought some pastured chicken thighs. I was going to make my world famous lemon chicken. I was lacking in a key ingredient, yep, lemons. (yes, they were used in my vodka/soda the other night, good guess).
Instead, I made my Lime & Garlic Chicken. It rocked.
I rinsed and dried the chicken thighs. They are bone in and skin on. I took a little soft butter and mixed it with some crushed garlic (it started as four cloves – one for each thighs, but I spilled some). I was going to coat the skin but really I just glopped on about a teaspoon on each thigh. I lightly seasoned with celtic sea salt and fresh pepper. They went into a 350 degree oven for 30 minutes.
While they were baking, I squeezed the juice from three limes. After 30 minutes, I poured about half the juice over the thighs then put them under the broiler for 5 minutes. When I took them out, I added the rest of the juice.
I served with spinach that I sautéed in chicken fat with crushed garlic. Oh, and I added the "juice" from the chicken pan right before I served.
If you are wondering what my World Famous Lemon Chicken is like, read the recipe above again and sub the word “lemon” for the word “lime”. Oh, and lunch tomorrow is the chicken with mango and avocado.
And stop trying to eat these with a fork and knife. Seriously.
Mom
Instead, I made my Lime & Garlic Chicken. It rocked.
I rinsed and dried the chicken thighs. They are bone in and skin on. I took a little soft butter and mixed it with some crushed garlic (it started as four cloves – one for each thighs, but I spilled some). I was going to coat the skin but really I just glopped on about a teaspoon on each thigh. I lightly seasoned with celtic sea salt and fresh pepper. They went into a 350 degree oven for 30 minutes.
While they were baking, I squeezed the juice from three limes. After 30 minutes, I poured about half the juice over the thighs then put them under the broiler for 5 minutes. When I took them out, I added the rest of the juice.
I served with spinach that I sautéed in chicken fat with crushed garlic. Oh, and I added the "juice" from the chicken pan right before I served.
If you are wondering what my World Famous Lemon Chicken is like, read the recipe above again and sub the word “lemon” for the word “lime”. Oh, and lunch tomorrow is the chicken with mango and avocado.
And stop trying to eat these with a fork and knife. Seriously.
Mom
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