The holidays are over and the snow is looking a little colder and a little browner. Many of us are hunkering down and waiting for the spring day when the buds appear on the trees and flowers start blooming. A few warm recipes can really help pass the winter season. Who doesn’t want to take their boots off on a cold day and sit down to a hot bowl of Paleo chicken soup…
Chicken and Mushroom Ramen
This warming aromatic bowl of goodness proves that even Paleo enthusiasts can enjoy a big soupy bowl of Asian-style noodles. This noodle bowl is so fresh and delicious, you won’t miss the grain-based variety a bit.
(Makes 4 servings)
- 1 medium zucchini
- 4 skinless, boneless chicken thighs
- 1 teaspoon salt-free Chinese five-spice powder
- ½ teaspoon black pepper
- 8 cups unsalted chicken stock
- 1 one-inch piece ginger, peeled and cut into matchstick-size pieces
- 2 cloves garlic, peeled and thinly sliced
- 4 ounces shiitake mushrooms, stems removed and sliced
- 5 ounce fresh baby spinach, roughly chopped
- 2 perfectly steamed hard-cooked eggs, halved lengthwise
- Sliced scallions
- Crushed red pepper (optional)
To make zucchini noodles, use a julienne slicer or spiralizer to cut zucchini into thin slices. Set zucchini noodles aside.
Preheat broiler. Rub chicken thighs with five-spice powder; sprinkle with black pepper. Place chicken thighs on a foil-lined baking sheet. Broil 4 to 5 inches from the heat 8 to 10 minutes or until done (175°F), turning once halfway through broiling. Let stand 0 minutes. Slice chicken and set aside.
Meanwhile, in a large saucepan combine stock, ginger, and garlic. Bring to boiling, reduce heat. Add mushrooms; simmer uncovered for 2 minutes. Add zucchini noodles; simmer 1 minute. Remove saucepan from heat. Add spinach; stir just until wilted. Stir in chicken.
Divide among four bowls; top with hard-cooked egg halves and scallions. If desired, sprinkle with crushed red pepper.
Lamb Rib Chops with Grape Tomatoes Over Spaghetti Squash
While the spaghetti squash cooks in the microwave, the lamb chops are seasoned and seared in the skillet. When the lamb chops are done and kept warm, the tomatoes are wilted with garlic in the same skillet – dinner is done!
(Makes 4 servings)
- 1 2-pound spaghetti squash, halved and seeded
- 8 lamb rib chops, cut 1 inch think
- 1½ teaspoons Lemon-Herb Seasoning
- 3 teaspoons extra virgin olive oil
- 2 cups red and/or yellow cherry tomatoes
- 1 clove garlic, minced
- Snippet fresh thyme (optional)
Place squash halves, cut sides down, in a microwave-safe baking dish. Cover with vented plastic wrap. Microwave 12 to 15 minutes or until tender. Let cool while preparing chops.
Pat lamb chops dry; rub chops with 1 teaspoon of the Lemon-Herb Seasoning. In a large skillet heat 2 teaspoons of the oil over medium-high heat. Add lamb chops to skillet; cook 9 minutes for medium (160°F), turning once halfway through cooking. Remove chops to a plate, cover to keep warm.
In the same skillet cook tomatoes and garlic in drippings 2 minutes or until tomatoes are heated through and slightly soft, stirring frequently. Remove skillet from heat.
Using a fork, remove the squash pulp from the shell. In a small bowl combine the remaining 1 teaspoon oil and the remaining ½ teaspoon Lemon-herb Seasoning. Pour over spaghetti squash and toss to coat.
Serve chops and tomatoes over spaghetti squash. If desired sprinkle with fresh thyme.