A field trip to H-Mart yielded us some fancy mushrooms, and Carl pulled out his fancy-pants paleo/gf sauce making skills to make a delicious chicken based meal. This is a very non-traditional style of reduction-based sauce, and if you are used to the consistency and color of a roux-based cream sauce, this will surprise you with its bright flavors and darker color. The convenient thing about doing a coconut-milk reduction is that you cannot break this sauce, unlike standard cream sauces.
Chicken with Spaghetti Squash and Coconut Mushroom “Cream” Sauce Recipe
I know I said yesterday that I was going to make salads with chicken. But I was tired, and the chicken was at the bottom of the freezer. So I decided on poached eggs as the protein instead.
I washed and ripped apart the CSA lettuce, chopped up tomatoes from week 2, chopped grocery store carrots and celery, and ripped up some of the pea shoots. I added chopped feta from last weeks cheese share, and poached a few eggs to throw on top.
I then begged Carl to make a vinaigrette because he is awesome at them. This one was sesame oil and rice wine vinegar.
The salads were simple, yet delicious, and a great way to celebrate the end of the year. We paired them with a 90+ cellars granacha from Spain, which was much more to Carl’s taste than mine.
Carl invented these after I complained of there not being enough crispy foods in our mostly-paleo life.
Some prosciutto, deli-sliced. We like buying the giant box at BJs
A cast-iron skillet
Preheat a cast-iron skillet on low heat for about 5 minutes.
Take pile of prosciutto, deli paper still on.
Lay 2-3 pieces down, paper on in the hot skillet.
Wait until the paper starts peeling up by itself, approximately 30-45 seconds.
Peel the paper off
No, really, leave it alone.
Tap your feet. Stare at it. Resist the urge.
When it is finally super brown and completely crispy, then you may transfer it to a paper towel to dry and cool. (Note Carl cooks them on both sides, Nicole is not so patient)
We like crumbling them up and serving them in soup or on salad, but you can also eat them as a (very) salty snack.