Sweet Chicken Lasagna

Dear Belinda,

You ask and you shall receive!

Love From

Paleo Kitty

 

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P.S Beware, it looks stable when it’s in the dish but it can (hopefully not too much) fall apart when you cut it and plate it up. Still tastes delicious though!

Ingredients

  • 1 large sweet potato or 2 small to medium sweet potatoes
  • 1 large bulb of garlic
  • 1/2 brown onion diced
  • 1 kg of organic chicken mince or mince chicken breast in your food processor
  • 3 tbsp of olive oil
  • 1/2 cup of coconut milk
  • 1/3 cup tomato paste
  • 2 tsp of dried basil
  • 2 tsp of dried parsley
  • salt and pepper to taste

Cooking this thing

    1. Preheat your oven to 200 degrees celsius
    2. Cut one end off the bulb of garlic and wrap it in aluminum foil. Place the wrapped bulb in the preheated oven for about 25-30 minutes. The smell of roasted garlic is devine… they should make air fresheners with this scent.

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    1. Meanwhile, peel your sweet potato and chop off the point ends. Then cut it in half width ways.
    2. Now to make the sweet potato “pasta sheets” you can either use a mandolin to slice it thinly or you can do what I did and use a sharp knife. You want the sheets to be about 5-ish mm thick. Just be careful.

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    1. Once you have done that set them aside and start cooking your chicken mince.
    2. Heat your olive oil in a fry pan on medium heat and add the onion. Sauté until  just transparent and add the chicken and a pinch of salt. Turn the heat down low and let the mince cook slowly.
    3. The garlic bulb should be about finished roasting, so then remove it from the oven and the foil. Make sure you have some heat protection on your hands to squeeze the bulb  so that the cloves just come out. Squeeze it into your food processor and add the olive oil. Pulse until combined.
    4. Then add the coconut milk, tomato paste and dried herbs. Pulse until well combined. Smell it… it smells good.

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  1. Season the sauce to taste with salt and pepper
  2. Remove the chicken from heat, doesn’t matter if it’s not all cooked because it’s going in the oven.
  3. To start the layers, get a small to medium baking dish (i use a pyrex one), smear a thin layer of the sauce on the bottom of the dish. Then get some of the sweet potato sheets and lay them down in the dish, then add a layer of chicken and a layer of sauce. Repeat, the last layer should be of sweet potato sheets covered in sauce on top.
  4. Place the lasagna in the oven and bake for 45 minutes or until brown a little on top (that’s the best part). Once out of the oven let it sit and set for about an hour. It will help when you go to serve it up. Serve with a side green salad.

I based this recipe on Julie from PaleOMG’s Garlic Chicken Butternut Squash Lasagna. I had to adjust a few things because I wanted to use chicken mince and sweet potato. So I upped the sauce ingredients to accommodate my mince. If you need to please make more of the sauce if you want a really saucy lasagna. The only thing is that it might make it a bit more sloppy.

Stuffed Sweet Tats

The recipe I used for these was a combination of many a stuffed sweet potato recipe, and to be honest, I ended up winging the actual stuffing bit myself but followed Civilized Caveman’s procedure for roasting the sweet potatoes. These beauties make a great side to some red meat like a good rump steak, lamb chops, roast beef or lamb. You can even have them by themselves and put the meat inside the potato… Genius.

I made this to serve 3 people but I had leftover stuffing. Let’s get on with it then.

For the roasting you will need
– 3 small to medium sized sweet potatoes (sweet tats)
– coconut oil (to brush on)

To get stuffed you will need
– 1 tbsp olive oil or coconut oil
– 1/2 red onion diced
– 1 clove of garlic minced
– 1 medium sized red apple (I used pink lady)
– 1/4 cup pecans roughly chopped
– 1 cup of Kale finely chopped
– 1/4 cup of currants
– salt and pepper to taste

Pre-heat your oven to 200 degrees Celsius.
Wash and dry your sweet potatoes. Then with a fork prick them several times all over.
Lay them on a small baking tray lined with aluminum foil. With a pastry brush dip it into some coconut oil and brush over to cover the sweet potatoes.

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Place in the oven for approx 50-60 minutes.

While your sweet potatoes are roasting, in a fry pan heat up on a medium heat some olive oil or coconut oil and add the onion and garlic. Sautée until aromatic and then add the kale. Once kale has wilted a bit add the apple and pecans. Lastly add the currants. Season to taste and set aside.

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Once your sweet tats are roasted remove from the oven and let cool just a little bit before taking a knife and cutting down the middle to make a slit.

Then take each end of the potato and push gently towards the middle. This will open up the potato a bit more an create a space for the stuffing.

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Add as much stuffing as you can to each sweet tat and serve. Consider your sweet tats stuffed!

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Sweet Potato Burger Buns

Need a burger night but don’t want to fill up on the bun? Yeah I know how that goes. Well this is a simple substitute for a bun. NO bun all burger. WINNING!

Also this is totally legit. My husband picked up the burger like a real burger and it didn’t fall apart. WORD!

Although there is a rule that once you pick up a burger with both hands you can’t put it down and no one is allowed to ask you to do anything like pass the salt. TRUE STORY!

Ingredients

  • 1 medium to large sweet potato – spiralised
  • 1 egg lightly whisked
  • 1 tbsp coconut flour
  • coconut oil

Making your Buns

First spiralise your sweet potato, then put into a bowl. Mix in the egg and coconut flour.

Heat up some coconut oil in a fry pan (a couple of tablespoons) on a medium to high heat.

Grab a good handful of sweet potato and arrange in a pattie like shape in the pan. Cook for a few minutes on each side or until cooked together.

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Drain on some paper towel. Repeat for multiple “buns”.

Place one “bun” on a plate and stack with burger pattie, guacamole, mustard, cucumber, lettuce and whatever else you like. Top with another “bun” and bob’s your uncle. Well John is my uncle but I’m sure Bob is just as good as uncle as any!

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Dark Chocolate Bark

Woof! This bark had bite! There I got those jokes out of the way…
Just in time for the weekend, this delicious chocolate delight will go nicely with your date night, movie night or bottle of red and pjs by yourself night… Wait. What? In no way is this autobiographical.

No, whilst you’ll all be relaxing and having your days off this weekend, I’ll be tackling the CrossFit Level 1 course to gain a small step forward to become a coach for our box. Yay!

Anyway this one ise pretty simple guys and you can eat all yourself or put it in a fancy container and gift it, but that’s silly because then you don’t get any of it.

Ingredients
2 blocks of Lindt Dark Chocolate 85%
1 tablespoon of coconut oil
1/4 cup roughly chopped pistachios or preferred nut
Pinch of sea salt

Method
1. Melt chocolate and coconut oil in glass bowl over a saucepan of simmering water (make sure the bottom of the bowl is not touching the water)
2. Once melted remove from heat and stir in salt, nuts and any other flavour add ins you like eg desiccated coconut, mint essence
3. Line a small baking tray with glad bake or grease proof paper and pour in mixture, spreading it evenly in the pan
4. Place pan of chocolate in the freezer to set. This can be made ahead to save time
5. Remove pan from freezer about 5-10 mins before serving. Then when ready, break it into pieces randomly and place on a serving platter. Serve with fresh fruit or some red wine.

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Not So Naughty Tart

Well it’s not always kale and meat in my house. Occasionally I break out into a dessert frenzy and bake my ass off just so I can get that sweet craving satisfied! However this was for our mate, business partner and coach who comes over every wednesday night for an ‘owners meeting’ , which I swear is code for ‘a good feed’! And this week after much disappointment of no desserts for the last however many meetings, I decided to treat the boys with tarts. Not those kind of tarts you gutter minds… paleo chocolate ganache tarts! I love a ganache and this one is super simple and can be adjusted for different flavours depending on what you are going for. It’s all in the chocolate though so don’t skimp and get yuck chocolate, what’s the point?

Tart Base – You can use any paleo tart base recipe you like. This is the one I used.

1/4 cup Sunflower Seed Flour (blend hulled sunflowers in your blender/food processor and sift. Voila!)

1/2 cup plus 2tbsp coconut flour

1/4 tsp sea salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 cup coconut oil, melted or softened

1/4 cup raw organic honey

1 egg

1 teaspoon pure vanilla extract

Preheat the oven to 175 degrees celsius.

Place the dry ingredients in a bowl and mix with a wooden spoon. Place the wet ingredients in another bowl beat with a hand mixer to combine.

Add the dry ingredients to the wet ingredients and mix well until combined.

Press the dough evenly into the bottom and up the sides of your tart dish or mini tart dishes. You may need to wet your hands with cold water to do this so the mixture doesn’t stick to your hands.

Cut out a circle of baking paper to cover the bottom of the tart(s) and fill with pie weights or rice if you have it!

Bake the crust for 10-15 minutes.

Cool completely before adding the ganache filling.

Chocolate Ganache

220g of 85% Dark Lindt Chocolate. Doesn’t matter if it’s not Lindt but needs to be at least 85%.

3 tablespoons of coconut oil

1 cup of coconut milk

1 teaspoon of organic vanilla bean paste.

Put the dark chocolate and coconut oil in a bain marie style set up, (glass bowl over simmering water) and melt.

Meanwhile, bring the coconut milk up to a gentle simmer and see that there is some steam coming off the top. When the milk is at this point mix in the vanilla paste.

Once the vanilla paste is mixed in remove the coconut milk from the heat.

Once chocolate is melted remove the bowl from the saucepan.

Add the coconut milk infusion to the dark chocolate and whisk gently together. The mixture should start to thicken.

Let cool for a minute before pouring into tart bases.

Set the tart(s) in the fridge for at least 20-30 minutes. You can make this way ahead as well and it will be fine.

Just prior to serving sprinkle the ganache with sea salt and serve with a side of fruit. I chose fresh figs drizzled with honey. So good.

You can infuse your coconut milk with any flavours that go well with chocolate, such as chilli, cinnamon etc Be brave! Or not and just stick to what you like.

Impress your guests with your tart!

 

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