Curried Chicken w/ Sweet Potatoes & Plantains

This one’s from a reddit post on r/paleo – thanks to u/shelovesbier for this! ūüôā

  • 1.5 lbs cubed chicken breast
  • 1 green plantain, sliced into 1/2″ rounds and¬†quartered
  • 1 large white sweet potato, peeled and cubed
  • 2 medium onions, sliced
  • 4 cloves garlic, peeled and minced
  • 1 inch ginger, peeled and minced
  • 3 small carrots, peeled and cut into rounds
  • 1 medium red bell pepper, sliced
  • 1 jalapeno pepper w/ seeds, no stem, minced (optional)
  • 2 cans coconut milk, shaken
  • 1 large can crushed tomatoes
  • 1/2 c. water
  • 1-2 Tbs sea salt
  • 1 Tbs pepper
  • 3 Tbs coconut oil
  • 1 c. packed baby kale leaves

Suggested spices:

  • curry powder / curry mix /¬†garam masala / other Indian spice mix / whatever makes you happy
  • cilantro (optional)

In a heavy-bottomed skillet, heat coconut oil over medium/low heat.  Once shimmery, add chicken and cook thoroughly, tossing frequently to avoid sticking and burning.  Once cooked, move to separate bowl.

Add onions, bell pepper, jalapeno, garlic, and ginger to skillet.  Cook until softened & onions are transparent around the edges.

Add carrots, sweet potato, and plantain.  Cook gently for 5 minutes, stirring frequently to prevent sticking.

Add water, tomatoes, and coconut milk. ¬†Add minimum amounts of spices (curry powder, curry mix, garam masala, cholla masala, cilantro if you’re in to that kind of masochism, whatever you want). ¬†Stir well, then cover and simmer for 30 minutes.

Add kale, stir to incorporate.  Taste and adjust seasoning, adding more spices as desired.  Simmer for another 30 minutes, or until starchy vegetables are soft.




Extra-Loaded Sweet Potato

  • 2 medium sweet potatoes (yes, boring white potatoes can be used, but they won’t be as tasty or nutritious or yummy or colorful)
  • 1 T ¬†chopped shallots
  • 1 T minced garlic
  • 1 T Ghee or clarified butter
  • 1 lemon, zested
  • 2 T chopped green onion
  • 1 c. plain greek yogurt
  • 4 slices bacon
  • cheese, cayenne, salad greens (optional)

Preheat oven to 425 F. ¬†Cut the potato like you’re cutting it into rounds, but only cut about 2/3 of the way down, so the potato stays technically in one piece. ¬†Cut 1/8″ thick partially-attached “slices” all the way down the potato.

Heat ghee in pan, then add garlic and shallots. ¬†Do not cook, but thoroughly melt ghee and coat garlic and shallots. ¬†Brush potatoes with the ghee mixture, getting some of the shallot/garlic bits left in between the “slices.” ¬†Coat outsides thoroughly with ghee, then bake for 50 minutes.

Cook bacon in pan until 75% done, then remove from heat. ¬†Cut into 1″ squares; set aside.

If desired, season greek yogurt by adding spices (such as rosemary), or blending it with goat cheese and capers, or stirring in random things from the back of your fridge.

After potatoes have baked for 50 minutes, add bacon squares between the “slices” and bake for an additional 10-15 minutes, or until fork tender.

Garnish with greek yogurt, lemon zest, any desired cheese, and a sprinkle of cayenne.  Serve on a bed of salad greens, such as collard or kale.

Source: I dumbed-down this recipe:

Unauthentic Shepherd’s Pie

  • 1 Tbs vegetable oil
  • 1.5 lbs ground meat (lamb is better, but lean beef is acceptable)
  • 1 finely chopped onion
  • 2 minced garlic cloves
  • 1/4 c. flour
  • 1 Tbs tomato paste
  • 2 c. chicken broth
  • 1/5 tsp dried thyme
  • 1 tsp dried rosemary (ground up a bit so it’s not big spiky leaf chunks)
  • 2 tsp Worcestershire sauce
  • 2 regular potatoes
  • 2 sweet potatoes
  • salt and pepper
  • 2 c. frozen peas and carrots (or more if desired)

Adjust oven rack 6 inches from broiler element and heat broiler.

Begin cooking potatoes.  Pretty much anything works; microwave them like baked potatoes, boil them, whatever you prefer.

Cook ground meat in vegetable oil.  Add onion, breaking up meat with wooden spoon, until meat is no longer pink.

Stir in garlic until thoroughly combined (I love garlic, but not when I get ALL the garlic in one bite).

Stir in flour.  If meat seems excessively greasy, soak up some of it with a paper towel first, but remember that the flour will thicken it.

Stir in tomato paste until thoroughly combined.

Gradually whisk in broth, thyme, rosemary, and Worcestershire, scraping up any browned bits and smoothing out any remaining garlic, tomato, or flour lumps.  Simmer until thickened, about 3-5 minutes.

Stir in peas and carrots.  Season with salt and pepper to taste.  Add more vegetables if desired.

Pour meat mixture into rectangular casserole dish. ¬†So long as it all fits, the size of the dish isn’t actually terribly important. ¬†If you have an oven-safe skillet to cook in, you can do the whole recipe in that one dish, but I don’t, so…there.

Scrape delicious mushy insides out of potatoes into mixing bowl, and combine thoroughly. ¬†Measure out 4 cups of mixed sweet and regular potatoes. ¬†(Remaining potatoes are now a side dish for some other main; if there’s not much left because you had small potatoes, just use it all on this recipe. ¬†This is not an exact science.)

Using a regular spoon, dollop the potatoes onto the top of the meat mixture. Spread them around as evenly as you can; you are aiming to cover the entire surface with mashed potatoes, sealing the potatoes to the edges. ¬†However, I’ve made this recipe multiple times and I’ve never actually successfully done that and made it look pretty. ¬†There’s got to be a magical trick to it, but I usually murmur “This is not an exact science” over and over until I give up and throw it in the oven. ¬†It’s still tasty, but if you’re serving other people, you might want to put more effort into this step.

Place dish in oven and broil until top is golden brown, about 5-7 minutes. ¬†LET COOL and serve (oh god I only made that mistake once; I was just so hungry and it smelled so good I got carried away by my own enthusiasm, but in the end that just meant I couldn’t really taste how good it was until the next day when my tongue wasn’t burnt-numb anymore).

Caribbean Sweet Potato Cakes

This recipe is marked “untested” but when I make it, I’m going to try adding onions to caramelize with the garlic, and try to squeeze some pineapple tidbits in there (well-drained) just to see what happens. ¬†I will update…. eventually.

  • 2-3 cloves garlic
  • 3 green onions, thinly sliced
  • 1 tsp brown sugar
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • black pepper to taste
  • 2 c. mashed, cooked sweet potato (~2 medium potatoes)
  • 1/2 c. instant mashed potato flakes, plus more for dredging
  • 1/4 c. peanut oil, for frying

Chop garlic finely, then roast in butter while chopping the green onions.  Throw those in with the garlic, stir.  Remove from heat.

In bowl of stand mixer, combine cooked sweet potato, garlic, green onions, brown sugar, allspice, salt & pepper, and the 1/2 c. instant mashed potato flakes.  Blend thoroughly.

Heat large skillet over medium-low heat for a minute or two.  When pan is warm, add peanut oil.  Set up a plate lined with paper towels nearby.

Use a Tbs to scoop the dough, then drop it into a bowl containing about a 1/2″ deep layer of mashed potato flakes.

Roll to coat, then press into a round “pancake” ~1/4″ thick.

Place potato cake in pan, and cook until golden brown, about 2 minutes.  Turn over and cook until other side is golden and crisp.

Transfer to platter to drain briefly.  Sprinkle lightly with salt if desired.  Serve immediately.

Source: the King Arthur Flour website…even though there’s no flour in this recipe… *shrug*


Zucchini – Sweet Potato Frittata

Fritattas are easy and fun and simple and good for leftovers. ¬†I’m linking other versions of the all-purpose “fritatta” at the bottom, but this recipe is my own version. ūüôā

  • sweet potatoes (3 small or 2 large)
  • zucchini (3 regular-sized)
  • onion (1 or 2)
  • shallots (2 or 3)
  • eggs (around 6)
  • milk (cow or coconut or almond or none at all if you don’t want any)
  • minced garlic (as much as you feel like)
  • rosemary (a big shake)
  • basil (a small shake)
  • salt & pepper (a bit)
  • coconut oil (some)
  • optional!! – meat (Italian spiced sausage is nice, or leftover whatever)
  • skillet and large glass baking pan (because I don’t have a cast-iron pan that works for stovetop and oven baking)

Preheat oven to 350 F.

(If cooking meat, then cook it now in a large skillet.)

Thin-slice zucchini and sweet potatoes on mandolin or other chopper (or do it as thinly as you can with a regular knife). Cut thin slices in half to make thin semi-circles.

Chop onion into medium-sized pieces; cut shallots into small chunks.  Chop garlic as small as possible.

In large skillet, heat coconut oil (or, if you cooked meat, re-use that skillet and grease).  Add onions, shallots, garlic, and sweet potato slices.  Let sit long enough to start to brown/caramelize, then stir/flip to allow other pieces to brown/caramelize.  Continue until most onions are browned and most sweet potatoes have turned from orange to a lighter orange-yellow.

In large glass baking dish, layer sweet potato / onion / shallot / garlic mixture, then zucchini layer, (and meat if you want) and repeat until all veggies (and meat) are used.

In medium bowl, scramble eggs with a splash of milk (optionally). ¬†Add salt, pepper, rosemary, and basil to taste (and/or other available herbs — if you used flavored meat like Italian sausage or something, reduce quantity of herbs). ¬†Pour eggs over vegetables in glass pan. ¬†Tips of veggies should stick above the egg-line, but the veggies should be mostly submerged. ¬†Add another egg if necessary, and stir it into the glass dish.

Place in preheated oven and bake 15-17 minutes, then crank the heat up and bake another 2 minutes. ¬†Remove from heat, and serve! ūüėÄ

This recipe can be modified all over the place – replace the veggies and meats with other things you have available. ¬†Or use this recipe to utilize leftovers from other meals. ¬†It’s all good.

Here are some other people’s frittata recipes: