I did have it in my journal. I just can't remember if I wrote it down somewhere or not. I'll have to scour my journal and see if I have it posted in there somewhere. I haven't had a chance yet. I know I have what I did somewhere...
Hey, if you need ideas, feel free to steal mine
she's a Coconut Girl in a PRIMAL world... my PB journal
Chicken Alfredo: The Basics
Ok, so I've been chowing down on this every night for dinner all week. I love chicken alfredo, and it's Primal-approved. For anyone interested, here's a brief tutorial on how to make it.
What you want to add into your chicken alfredo is up to you. This is my take on it. It may not be perfectly "authentic", but is there a such thing as "authentic chicken alfredo"? I doubt you'll see people in Italy eating it. It's more of an Olive Garden creation.
8 gloves of garlic
2 dozen dried red de arbol chilies (optional, of course)
2 large heads broccoli
2-3 cups sliced fresh mushrooms
3 pounds chicken breast
1 stick butter
1 pint heavy cream (I prefer Trader Joe's PASTEURIZED, not ultra-pasteurized)
1 cup romano cheese (or parmesan/romano blend)
3 oz. full fat cream cheese
1/4 cup lemon juice
First thing you want to do is cook your chicken. I season it with salt, pepper and onion powder and cook it in a little lemon juice over medium-high heat. Cook thoroughly and LET THE CHICKEN REST for at least 10 minutes on a cutting board until slicing. Feel free to season it any way you want, cook it in any oil you want, etc. Or don't season at all if you choose.
Wash your broccoli, remove the florets, discard the stems. Slice your mushrooms accordingly. Crush your garlic and chop rather finely. The red chilies are up to you. Most of you probably won't want them, but I eat them whole as I have a capsaicin addiction.
The end result should look something like this:
Melt Your Butter!
Melt the butter over medium heat in a large saucepan. Once butter starts to lightly simmer, at your garlic and red chilies (if desired). Sautee for 2 or 3 minutes to release the flavor.
Cream to the Rescue
Combine the heavy cream and grated cheese in a bowl and mix thoroughly. If you add the cream and grated cheese directly into the pot separately, they will clump and you'll have chunky sauce. Gross. Combine them until relatively smooth while at roughly room temperature. There will still be some residual grit to the mix.
Pour the combined cream and grated cheese into your pot. Then, add in your 3 oz of cream cheese, whisking thoroughly until the cream cheese dissolves. Do not skip the cream cheese. It thickens the sauce substantially and adds wonderful flavor. No, it will not taste like a bar of cream cheese. This is a very important step. After the cream cheese has been incorporated, add the 1/4 cup lemon juice.
Bring the cream to a simmer and add your broccoli.
Stir until broccoli is coated in hot cream and allow to simmer over medium-low heat with the lid on for 5 minutes, stirring once about half way through.
After the 5 minutes is over, stir in your mushrooms and chicken. Stir until mushrooms have absorbed the liquid and become soft, and until chicken is properly heated. Add fresh cracked black pepper and fresh parsley to taste. I probably put about half a cup in, but all I had is the dried stuff. Fresh is much better. I add a little oregano as well, maybe a teaspoon.
Last edited by ChocoTaco369; 05-19-2011 at 07:16 PM.
Cook Your Pasta
Who doesn't love pasta? We probably all do, but too bad it's off limits. Never fear, a good old sliced yellow squash works surprisingly well. I slice it relatively thin, saute it for 3 minutes in some butter, add some cracked black pepper and viola, pasta substitute. Spaghetti squash works well, too.
Don't Forget About Bread!
You can't have chicken alfredo without a loaf of bread. Wheat bread may not be what we're after here, but coconut-almond-flax bread goes well, too! My recipe to follow.
The End Result
Sure, I'm not the best photographer, but the end result sure tasted good. Especially that bread with Kerrygold pastured butter.
Due to popular demand, I remade my coconut-almond-flax bread so I could write up exactly how to do it. It's pretty simple.
1 cup coconut flour
1/2 cup almond meal
1/2 cup flaxmeal
1 stick butter
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons stevia (depending on how strong your stevia is and how sweet you want it)
1/4 cup heavy cream
1 teaspoon apple cider vinegar
1 heaping tablespoon unsweetened coconut cream
1 dried apple
1 dried lemon
1/4 cup dried, shredded, unsweetened coconut (WF sells it for $2.99)
Step One: Combine heavy cream and apple cider vinegar in a small bowl. Mix and let sit on counter and room temperature to "sour".
Step Two: Combine dry ingredients in a separate bowl and mix well until evenly incorporated.
Step Three: Combine room temperature stick of butter and 8 room temperature eggs in a large bowl. Whip or beat until incorporated. Add "soured" cream and 1 heaping tablespoon coconut cream. Continue to beat until combined. (For unsweetened coconut cream, simply buy a can of coconut milk and pour the water slowly off the top. What you are left with at the bottom is the cream. Shop Rite sells "Jamaica" brand for $1.49/can that works very well.)
Step Four: Add dry ingredients to wet ingredients and whisk/beat until fully combined. You may add your dried fruit at this time if you wish. I imagine cranberry/orange/walnut would be fantastic as well.
Step Five: Preheat oven to 325*F. It's important to bake at a lower temperature due to the PUFA's in the flaxmeal and almonds. Some may argue against heating flaxmeal and almond meal at all, but I'm willing to take the risk. Grease a standard 9" loaf pan with butter. Add batter and bake for 45-55 minutes, or until a knife in the center comes out almost clean. Mine took 50 minutes.
And that's pretty much it. Plus, it was a great experiment to test out my new food dehydrator. I can't wait to use it to make some jerky!
Last edited by ChocoTaco369; 05-19-2011 at 07:20 PM.
That looks killer. Does it taste as good as it looks?
smear some butter on that shit while warm! WOAH.
My name is Matt and I am a Beef Jerky Wizard.
It tastes like banana bread without the banana. Honestly, if you mashed up an overripe banana into the batter, you'd never know it wasn't made with all purpose flour. The difference is it doesn't get dry like something baked with wheat flour is. It's just as moist today as when I baked it 4 days ago. I just have it wrapped in aluminum foil inside a freezer bag sitting on top of my fridge.
Thats perfect. Almost add anything Blueberries and its like a muffin! you are on to something bro!
I have to start my own thread now. You've inspired me.
My name is Matt and I am a Beef Jerky Wizard.