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can anyone PB this chicken recipe for me

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  • can anyone PB this chicken recipe for me

    So this is my favorite chicken recipe ever, but as you can see it calls for two cups of brown sugar (hmmm...wonder why I like the recipe). Admittedly I do NOT ever eat all the sauce for this recipe but still...So anyway to make this a bit more PB friendly?

    "Carmelized Chicken with Almonds"

    6 TBSP of butter
    3 onions sliced into rings
    2 cups firmly packed brown sugar
    3 TBSP soy sauce


    Preheat over to 350 degrees
    Sautee Onion in butter for 15 min or until translucent, add brown
    sugar and soy sauce, stirring until sugar dissolves.
    Spoon sauce over the prepared chicken in a baking dish. Cover with
    foil and back for 1 hour or until chicken is done.
    Home birthing legal mama. Unschooler. Jewish Intactivist (step away from the foreskin!). Full-term breastfeeder. Kettlebell padawan.

  • #2
    1. Exchange butter and soy sauce for a few tomatoes, a sliced zucchini, some tomato sauce, and salt, pepper, and garlic.

    2. Throw brown sugar into nearest trash receptacle.

    3. Try to narrow down your screen name choice. There are dozens of Muppets, and I have a hard time tailoring a response to you when I don't know if you are a Miss Piggy, The Swedish Chef, or Rizzo the Rat.

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    • #3
      The onion will caramelize quite well in your favorite oil. If you want added sweetness and sauce, use coconut oil and your favorite squash/ tomatoes.
      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
      My Latest Journal

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      • #4
        Alas I am a generic muppet. When I got the nickname years ago I never did inquire as to which muppet they thought I looked like. Just a general muppet. Sorry to disappoint. And yeah, your suggestions are obvious and a completely different recipe! I am asking to see if anyone has any ideas. If I wanted to get thrown over the coals, I would just go over to my mom's house for a quick conversation! LOL. but thanks anyway
        Home birthing legal mama. Unschooler. Jewish Intactivist (step away from the foreskin!). Full-term breastfeeder. Kettlebell padawan.

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        • #5
          You cold try replacing it with honey, more primal, but still needs to be a treat for sure.
          Meghan

          My MDA journal

          Primal Ponderings- my blog- finally added some food pron :P

          And best of all my Body Fat Makeover!!

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          • #6
            Sorry man, didn't intent to throw you over the coals. I'm just talkative (typeative?) and a tad inebriated.

            That coconut oil suggestion is a good one. I might have to give that a go one day.

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            • #7
              See how low you can go on the brown sugar. As you spend more time primal, you may need less and less of it. Eventually, you may need only a tablespoon to enjoy the dish. You might eventually like the dish unsweetened. Or maybe it will always be an occasional 20%.

              How about a bit of molasses and some more primal sweetener?

              I know this isn't a primal answer. Hopefully, a useful one.
              Ancestral Health Info

              I design websites and blogs for a living. If you would like a blog or website designed by someone who understands Primal, see my web page.

              Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

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              • #8
                I would agree with the post above me- there's really no way around all that sugar. Just cut back as much as you can. Since brown sugar is nothing but a mixture of molasses and white sugar, you might want to use raw honey with a touch of molasses instead.
                You don't pay your bills with counterfeit money, so why feed your body with counterfeit food?

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                • #9
                  thanks all. the brown sugar melts and creates this liquid that soaks into the chicken. so really you are pouring two cups of sauce over the chicken and then cooking. so i wonder if anything else could help recreate that sauce. it was amazing the first time i made it how the brown sugar dissolved so much and made this great liquid sauce. and no offense bane. i wish i were inebriated! someday we will get together and drink some cave beer together!
                  Home birthing legal mama. Unschooler. Jewish Intactivist (step away from the foreskin!). Full-term breastfeeder. Kettlebell padawan.

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                  • #10
                    I will say that Chinese food is one of the hardest types of food to replicate with PB. Italian you can still have most of the sauces and some cheese if you do dairy. Mexican and Greek you can too. Chinese you just can't do it with all the added salt, sugar and soy sauce in the recipes.

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                    • #11
                      it doesn't really taste Chinese, just sweet. i can see subbing out the soy sauce with coconut liquid aminos, its just getting it sooo sauce-y with something besides brown sugar!
                      Home birthing legal mama. Unschooler. Jewish Intactivist (step away from the foreskin!). Full-term breastfeeder. Kettlebell padawan.

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                      • #12
                        Originally posted by Muppet View Post
                        thanks all. the brown sugar melts and creates this liquid that soaks into the chicken. so really you are pouring two cups of sauce over the chicken and then cooking. so i wonder if anything else could help recreate that sauce. it was amazing the first time i made it how the brown sugar dissolved so much and made this great liquid sauce. and no offense bane. i wish i were inebriated! someday we will get together and drink some cave beer together!
                        Up the butter? :-) Use some agave to sweeten?
                        Ancestral Health Info

                        I design websites and blogs for a living. If you would like a blog or website designed by someone who understands Primal, see my web page.

                        Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

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                        • #13
                          Originally posted by john_e_turner_ii View Post
                          I will say that Chinese food is one of the hardest types of food to replicate with PB. Italian you can still have most of the sauces and some cheese if you do dairy. Mexican and Greek you can too. Chinese you just can't do it with all the added salt, sugar and soy sauce in the recipes.
                          True if you are replicating typical restaurant Chinese. I do fine with no added salt, no sugar and some wheat free tamari. Not quite the same, but good and definitely tastes Chinese to me. E.g., I frequently make broccoli beef. I stir fry beef, add garlic, broccoli and sometimes other veggies, splash on some tamari.
                          Ancestral Health Info

                          I design websites and blogs for a living. If you would like a blog or website designed by someone who understands Primal, see my web page.

                          Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

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                          • #14
                            Have you tried replacing your sweet sauce with Mexican mole sauce ? (For example)

                            1 tbsp. olive oil
                            3 lg. onions, sliced (4 c.)
                            2 stalks celery including leaves, chopped
                            3 lg. cloves garlic, minced (3 tsp.)
                            1 (16 oz.) can tomato sauce
                            1/4 c. vinegar
                            1/4 c. unsweetened cocoa
                            2 tbsp. chili powder (or equivalent liquid chili)
                            2 tbsp. dry basil (or equivalent liquid basil)
                            3 cups cheese (Jarlsberg, cheddar or Monterey Jack)
                            2 Tbls. sesame seeds
                            1/2 cup almonds

                            There are other Mexican mole recipes you can find on the Internet. You can sweeten with Stevia but Stevia does not caramelize.

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