chicken

Simple Cauliflower Curry Soup

Cauliflower is an extremely versatile vegetable, which is one of the reasons I love it so much. We’ve roasted it, steamed it, and pan sautéed it. We’ve served as a substitute for rice, orzo, and potatoes in recipes like Lobster Cauliflower Risotto and Sour Cream and Chive Cauliflower Mash.

Lately, we’ve been experimenting with using cauliflower as a thickening/cream-like agent. (If you missed last week’s Bacon and Cauliflower Creamed Spinach, go check it out.) We get really excited when we’re able to “sneak more vegetables in” like this. Plus, the spicy curry flavors of this particular soup are perfect for warming up on these ever colder late-fall days. Better yet, there’s nearly no work involved in making this recipe! We hope you enjoy this recipe as much as we did!

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Creamy Chicken and Asparagus Bake

Now that we’ve officially entered fall, we’ve been craving heartier meals. It feels off though, considering the weather has been in the mid 80s and humid here in Washington, D.C. That said, we wanted to put together a one-pot meal that would be filling as well as provide leftovers for a few days.

This creamy chicken and asparagus bake does just that. There was minimal clean up, which is always fantastic, and it allowed us to integrate vegetables in an easy way. We hope you enjoy this new recipe!

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Chicken Parmesan

Many moons ago, we made an “angry chicken parm” bite for the blog, and its one of our unsung favorite recipes. Since then, we’ve experimented with different types of dairy-free cheese with varying degrees of quality. This week’s chicken parmesan recipe doesn’t have to have cheese, dairy-free or otherwise, as it tastes delicious either way.

While it has been at least 6 years since I last had a standard chicken parmesan at an Italian restaurant or home made, this tastes even better than I had remembered it. We hope you’ll feel the same way.

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Egg Foo Yung

Egg Foo Yung (spelled in myriad ways) is a standard American Chinese take-out item served in a lot of variations. Chicken, shrimp, scallop, beef, pork, or combination are regular menu items. Up until about a month ago, I had never tried this dish. While it is one of my mother’s favorite take-out items, I always assumed I wouldn’t like it. I’m not sure if it was the name, the appearance, stubbornness, or a combination of these factors. As fortune would have it one day, leftovers were in my refrigerator and I was short on other options, so I decided to give it a try. Guess what—it’s delicious.

Having tasted this masterpiece, I wanted to see if it could be made at home with fresh ingredients. This iteration of egg foo yung doesn’t include any additional protein, although one could add a chopped, cooked protein to the egg mixture to add substance. I’ve used potato starch as a way to thicken the egg foo yung sauce, but is not mandatory. The sauce will be very watery, but the flavor is there. Even Heather liked this recipe, which was a great surprise. We’ve added it to the list of things she didn’t like until I made it (#humblebrag): Brussels sprouts, French onion soup, and asparagus.

We know you’ll like this paleo-spin on a take-out favorite. Let us know what you think in the comments!

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Chicken a la King

Over the past few weeks, Heather and I have been home with our newborn son, Otto, and this past week we spent some time at my parents in an attempt to transport some nursery furniture home from their house. Long story short, the trailer hitch I purchased was damaged in transit and a local auto parts store ordered us a replacement arriving the next day, only to then say the next day it would be a week or two.

While we spent time relaxing with Grandma and Grandpa, we also decided to cook up a recipe. Chicken a la King has a complicated history, with competing ideas as to how it was created. What is known is that this recipe is made with chicken, a cream sauce, and vegetables, and often served over rice, bread, or pasta. We’ve created a dairy-free cream sauce and served this on its own. That said, you can easily put this over rice, cauliflower rice, or some homemade gluten-free bread.

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