Prepare the chimichurri marinade. Chop all the herbs. Combine the herbs and garlic in a bowl. Alternatively, you could use a food processor if you want a smoother marinade/dressing. Add the oil and a splash of vinegar or lime. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned.
Pour a 1/2 of the chimichurri into a baking dish just large enough to hold the meat you want to marinade. Add meat. Cover and store in the fridge for a few hours (at least 30 minutes!) Set the rest of the chimichurri aside.
Heat up a large skillet. Cook meat until thoroughly cooked (3-5 minutes should do.) If cooking steak, you can leave medium rare.
Combine veggies in a large salad bowl. Toss with the chimichurri you set aside. Add meat. Serve and top with sprigs of cilantro.
Today’s Slow Carb recipe is inspired by my recent trip to Indonesia. First I’d like to apologize. I know it’s been ages since I last posted. I’ve been pretty consumed with other projects as well as a few weeks on vacation. I plan to resume posting and make some bigger changes to the format of the site in November.
I’ll also confess, I did not stick to my Slow Carb eating while I was away. I made the decision not to before I left. I was going for a big wedding, and well… it’s vacation.
I’d actually planned to stay gluten free, but a week spent in a little town in Java with only beer (no wine or liquor) at the local stores had me drinking beer again after over a year of no beer.
Oh well. I’m back – off the beer, eating healthy again and inspired with some new flavors.
Now back to the food. I really don’t remember Indonesian food being as good when I visited Bali a few years ago. I remember it being pretty blah compared to other Southeast Asian cuisine. That was before I discovered the range of sambals and all of the different types of regional cuisine you can get in Java.
Feel free to email me if you’d like some tips, especially if you love spicy food!
Now on to today’s recipe. This chicken dish is out of this world. It can be served on its own or with a spicy sambal. I’ve provided recipes for both.
The chicken component of dish is borrowed from Almost Bourdain (who adapted it from Bill Granger’s Bills Sydney Food). I think we share fairly similar taste in food.
It’s probably a bit too much work for a Wednesday night, but if you’re in the mood to entertain, you could do a whole theme meal around it.
*** Alternatively, you could just make a big jar of sambal and throw it on chicken or lentils or anything you want to liven up throughout the week. In Indonesia they just keep jars of this stuff in the kitchen with all different levels of intensity.
Balinese Spicy Fried Chicken
1 cup coconut milk
3 kaffir lime leaves, or zest of 1 lime
2 Asian red shallots, roughly chopped
3 cloves garlic, crushed
1 x 2 cm (3/4 in) piece galangal (or ginger) root, sliced ( you could also used ginger in a jar in a pinch)
3 green chillies, roughly chopped
1 tsp turmeric
1 tbsp salt
1 x 1.5 kg (3 lb) chicken, cut into 16 pieces
Oil for frying
1. Place coconut milk, lime leaves (or zest), shallots, garlic, galangal root (or ginger), chillies, turmeric, salt and 2 1/2 cups (20 fl oz) of water in large saucepan and bring to a simmer over medium heat. Add chicken and cook for 20 minutes or until chicken is tender and just cooked. Remove chicken from saucepan and leave to cool on a wire rack.
2. Heat oil to 3 cm (1 1/4 in) in a wok or deep frying pan on high heat. Cook the chicken in batches, being careful not to overcrowd, until golden. Drain on paper towels. Serve with sambal, cucumber slices and coriander sprigs.
4 tablespoons oil of choice
15 shallots, peeled and sliced
10 cloves garlic, peeled and sliced
14 large red chilies, seeds removed, sliced
2 medium-sized tomatoes cut in wedges (I used canned)
2 teaspoons roasted dried shrimp paste
2 teaspoons freshly squeezed lime juice
Sea Salt to taste
1. Heat oil in a heavy saucepan or wok. Add shallots and garlic and sauté 5 minutes over low heat. Add chillies and sauté another 5 minutes. Add tomatoes and shrimp paste and simmer for another 10 minutes. Add lime juice.
2. Put all ingredients in a food processor and puree coarsely. Season to taste with salt. Cool before using. You can freeze leftovers or keep in the fridge and use on meat or vegetables throughout the week.
This is a delicious, healthy and versatile soup that can be served hot or cold (sort of like a chicken tortilla soup.)
It keeps well in the fridge for a few days and due to the moderate carb content from the sweet potatoes, it makes an awesome Paleo “recovery” meal after a tough workout.
Just to be clear, this is not a Slow Carb friendly soup – though it would probably work for you (in terms of a reasonable number of carbs and glycemic load) if you swapped out all beans and legumes for the day. Otherwise, keep it in mind for a super healthy cheat-day meal.
4 chicken thighs or 2 large chicken breasts
1 tbs butter or ghee
2 tbs olive oil
4 medium leeks, washed, trimmed, sliced
1 brown onion, finely chopped
1 large orange sweet potato, peeled and cut into small cubes
5 cups chicken stock
Sea salt & fresh ground black pepper, to taste
Chopped fresh spring onion to garnish
Season chicken with salt and pepper. Heat the butter and olive oil in a large saucepan over medium heat. Cook chicken until golden brown and cooked through. Remove from pan, and set aside.
Using the same pan, add the leeks and onion and cook for 5 minutes or until soft. Stir in the sweet potato and cook, stirring frequently, for a further 10 minutes.
Add the chicken stock. Cover and bring to the boil. Reduce heat and simmer for 25 minutes or until the sweet potato is tender.
Slice the chicken into strips.
Season with salt and pepper. Remove from heat and cool for 5 minutes.
Process soup in 2 batches in a food processor or blender or use an immersion blender to blend until smooth.
Place soup in a clean saucepan and reheat over medium-low heat. Check seasoning and top with sliced chicken. Serve garnished with the spring onion.
I don’t have a lot of time to shop for food during the week, so I keep a lot of frozen chicken in the freezer that I can pull out in the morning so it’ll defrost while I’m off at work. These are a handful of my go-to recipes
Chicken and Mushrooms
This is a simple two-ingredient recipe (excluding your basic pantry items) where the ingredients really shine through. For such a simple recipe with no spices, the taste is shockingly delicious. No really, it is. It made me come to the realization that I tend to drown a chicken and mushroom dish in wine sauce and am normally tasting my sauce, not the ingredients.
Check out the video recipe here and go for it. As simple as it is, I promise you won’t be disappointed
FYI – I used chicken thighs (no skin) instead of his recommended chicken breast (skin on), and it turned out great. I’d recommend using free-range organic chicken and organic grass-fed butter. Not necessary, but it’ll make the dish all the more delicious.
Mmmmmmmm. Total French-cooking comfort food! This is one of those dishes to make you appreciate that you aren’t watching your calories or fat content.
This Nigella Lawson recipe is great for those who want to simplify this traditional French dish. For those Slow Carb-ing, you may want to halve the cream to keep it within Tim Ferris’ suggested serving size. I don’t bother, but I also don’t make rich dishes like this more than once a week.
There are so many different ways to roast a chicken, ranging from simply seasoning the bird and popping it in the oven to a bit more complex methods of messing around with special racks, trussing and basting. It’s a bit overwhelming knowing where to start if you’re a novice chef.
When I learned Thomas Keller does a pretty basic roast chicken (no basting, no buttering), it confirmed to me that there is absolutely no reason to get all fancy with it. If it’s good enough for Thomas Keller, it’s good enough for me…and you.
I love that roasting a chicken is a low-involvement process. Once the bird is in the oven, you can set the timer and don’t have to think about it until it’s done.
Now for the chicken “two ways” :
#1 Classic Roast Chicken – If company is coming over, I follow Keller’s basic roast chicken recipe. And, if it’s just for me, sometimes I can’t even be bothered to truss the chicken. Instead I simply turn it upside down so the breasts are on the bottom (keeps them juicy), season with salt and pepper and roast it. It’s still pretty good. #2 Curry Roasted Chicken – For those times, when a roast chicken sounds a bit blah, and I’m looking for some kick, I use this equally simple method. Find a jar of curry paste with no added sugar or other fillers (check ingredients and carb counts.) I use Valcom. Coat the chicken with paste and roast on the bottom rack of your oven for approximately 50 minutes at 425F.
On occassion, I’ll make fresh curry paste, but it’s a bit of an effort so if I do that, I’ll normally use the paste to make an actual curry. This is really just a quick fix.
The past few weeks, I’ve been drastically cutting the beans and legumes from diet. With not much weight left to lose, I didn’t feel they were serving me well anymore. This has lead me to seek out recipes that fit well with the Paleo/Primal way of eating.
One of my favorites so far is Moroccan Chicken from Mark’s Daily Apple. If you’re following Slow Carb and all its tenants, you could easily serve the dish with a side of white beans tossed in olive oil, salt, pepper and a bit of parsley, or you could toss a can of chickpeas into the casserole before cooking.
I followed Mark’s recipe pretty closely with one modification. I didn’t have the red pepper (capsicum in Australia) so I diced up a zucchini, which tasted great. The dish made great leftovers for lunch the next day as well.
1 head cauliflower
2-3 pounds of chicken
2 tablespoons butter
1 onion, finely chopped
2 tablespoons ginger root, finely chopped or grated
2 garlic cloves, finely chopped
3 carrots, peeled and sliced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
1 red pepper, cut into thin strips
28-ounce can of diced tomatoes (do not drain)
1/2 cup minced parsley or cilantro
2 tsp salt
Preheat oven to 375.
The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.
Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well
Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.
Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.
Garnish with more fresh parsley or cilantro before serving.
I discovered this (Greek) recipe through an Asian-born, Australian, food-blogger, which I found delightfully amusing because the longer I stay in Melbourne, the more I see the blending of different food cultures. It originated from Rick Stein’s Mediterranean Escape cookbook.
This is definitely a “comfort food” sort of meal. It has all the simplicity of a roast chicken, but the complexity of the tomato sauce with cinnamon and sun-dried tomatoes really makes the dish much more interesting.
Be careful with sundried tomatoes though – some are packed in a liquid that contains sugar!
What do the real foodies call a dish like this? Rustic? I’m not quite sure, but I will be making it again on cold, drizzly evening.
1 x 2-kg free-range chicken
4 tbsp extra virgin olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, thinly sliced
60 g sun-dried tomatoes in olive oil, drained
500 g vine-ripened tomatoes, roughly chopped, or 400-g can chopped tomatoes
7.5-cm piece cinnamon stick
1 tsp dried oregano
A generous pinch of crushed dried chillies
150 ml chicken stock
A small handful of flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper
Preheat the oven to 350 F. Season the inside of the chicken. Heat 3 tbsp of the olive oil in a large flameproof casserole., add the chicken and brown it on all sides over a medium heat.
Remove the chicken to a plate, add the remaining oil and the onion to the casserole and cook until soft and lightly browned. Add the garlic, sun-dried tomatoes, fresh or canned tomatoes, cinnamon, oregano, dried chili flakes, chicken stock, 1 tsp of salt and some freshly ground black pepper. Bring to a simmer, replace the chicken and cover the casserole with some foil and a tight-fitting lid.
Transfer the casserole to the oven and bake for 1 1/2 hours until the chicken is very tender.
When the chicken is cooked, and the juices from the thickest part of the thigh run clear, life it into a carving board, cover it tightly with foil and leave it to rest somewhere warm for 10 minutes. Skim the excess fat from the surface of the sauce, place the casserole over a medium heat and leave to simmer vigorously until the sauce is slightly reduced and thickened.
Remove the cinnamon stick from the sauce, stir in the parsley and adjust the seasoning to taste. Carve the chicken. Spoon some of the sauce onto 4 warmed plates and place the chicken on top.
If you haven’t noticed by now, I’m a bit obsessed with curries. I could quite easily eat them 7 days a week and fill the whole blog with them, but I imagine that not everyone else feels the same way.
This curry, in particular, caught my eye because it of the rice wine vinegar and fresh ground black pepper, I thought it’d have a bit of a tangy flavor and didn’t sound like anything I’d ever tried before.
I wasn’t disappointed. I doubt it’ll become a staple in my house, but I thought it had an interesting flavor and was really easy to prepare.
The recipe is from another blogger who adapted it from the Sydney Morning Herald’s Good Living section on June 15th, 2010. Definitely check out her page because my pictures don’t do the food justice… and hers are outstanding!
This recipe is ridiculously simple and very tasty. A perfect inaugural roast chicken for a bachelor or bachelorette new to cooking. So easy and so well received that my non-cook boyfriend asked me to teach him to make it. This dish is great served with green beans and roast veggies.
1 t ghee (optional)
1 Tbs olive oil
2 large chicken pieces on the bone (chicken Maryland is what I use)
Roasting vegetab les – whatever you have on hand (onions, carrots, parsnips or and ear of corn chopped up into two inch sections all work well and fit into Slow Carb. If you’re aren’t Slow Carbing or have guests, it’s nice to add potatoes as well )
Everyday Seasoning Blend or other seasonings. See below.
Preheat oven to 220 C or 425 F.
If you plan on roasting veggies, peel and chop into small pieces roughly the same size and put in a medium-large baking dish (it is important that the pan is big enough so that there is plenty of room for veggies to crisp.) Toss with a bit of macadamia nut oil. Pop in the oven while you prep the chicken.
Season chicken with seasoning blend. I use a premade blend of sea salt, peppercorns, dried onion, garlic, parsley and oregano called Everyday Seasonings sold at Aldi in Australia. You can make your own by filling a grinder with those spices. Alternatively, I like Penzey’s Mural of Flavor or season on your own any way you like. Any poultry seasoning free of sugar and fillers is fine. Even plain old salt and pepper tastes great.
Place ghee and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden.
Transfer to baking dish with the veggies. Reduce heat to 175 C or 350 F. Roast for 15 minutes, and then stir veggies and flip the chicken pieces over. Roast for 15 minutes longer and then remove from the oven and serve.
**Note: I like crispy, caramelized veggies so I will sometimes stir more often, but this isn’t necessary.