Clara's Cooking | DIY Taco Seasoning (Whole30)

Until I followed the Whole30 in 2016, I never knew how simple it was to make your own taco seasoning! Even at just 50 cents a packet, this makes for some great savings!


Ingredients:

1 TBSP chili powder

1 1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp crushed red pepper

1/4 tsp dried oregano

1/2 to 1 tsp sea salt

1 tsp black pepper

Directions:

1. Mix well, store in airtight container. 

2. Use about 3 TBSP per 1 lb of meat. Adjust accordingly to taste.

Tip: Increase crushed red pepper by 1/4 tsp at a time to increase heat.

If you are following the WHOLE30, make sure your spices are WHOLE30 compliant, as some spices contain sugar! (Which is one reason why I make my own taco seasoning in the first place.)

Note r/t Whole30: I used a mix of brands from McCormick, Stonewall Essentials (Aldi), and Dollar Tree to make this taco seasoning. If you're following the Whole30, ALWAYS check your spices to make sure they are compliant, even if you've been purchasing the same brand for years, as sometimes ingredients may change!

Enjoy!

love + light,

Clara

Clara's Cooking | Cinnamon Citrus Chicken

A lovely dinner, especially in the Fall! 

Cinnamon Citrus Chicken

Ingredients:

1 lb chicken breast, sliced into thin fillets

For the marinade:

2 garlic cloves, minced

2 oranges, juice & pulp

1 TBSP light agave nectar (I use the one from Aldi’s Simply Nature brand) or you can use 1 TBSP honey instead

2 tsp cinnamon

2 tsp cloves

Salt & pepper

1-2 TBSP olive oil

Directions:

1. Add garlic, oranges with juice, agave nectar, cinnamon, cloves, salt, and pepper into a gallon size Ziplock bag.

2. Add chicken and seal bag tightly. Toss chicken in bag, massaging spices into the meat.

3. For best results, allow to marinade at least overnight (I let the meat soak for 24 hours).

4. Heat oil to medium high in skillet. Brown chicken on both sides, about 4-5 minutes per side. Watch the heat level to make sure your chicken doesn’t burn.

5. Serve with anything!!! We like it paired with acorn squash - yum!

Tips:

It is totally worth it to marinade a day in advance! The flavors really get absorbed well into the chicken this way.

Enjoy!

love + light,

Clara Slate

Grow Bean Sprouts at Home using Dollar Tree Items!

I love bean sprouts! They are a great food in salads, omelets, stir fry dishes, sandwiches, and so much more. Unfortunately, the grocery stores where I typically shop do not sell them. So, I decided to grow them at home!

After a bit of research, mung beans seemed to be the safest to use. These are sold at nearly every Asian market I could find, so perhaps someday soon grocery stores chains will start to sell them in their "International" or "Asian" section.

I have seen people grow bean sprouts at home using strainers or a "pressure" method, but basically the common necessities to grow sprouts included 3 things:

1. Keep the beans damp but not soaked
2. Keep the beans rinsed (to prevent growth of mold, etc.)
3. Keep the beans in a dark place

I found two simple items at the Dollar Tree to help me in this indoor gardening adventure; their cheesecloth and large mason jar!

Step 1: After removing the center part of the mason jar lid, cut a small square of cheesecloth that is large enough to cover the opening.

Step 2: Measure about 1/2 cup of beans, or enough beans to fill 1/5 to 1/6 of the jar. Rinse beans well and remove any that appear dry or discolored.

Step 3: Soak the beans in water about 8-10 hours.

Step 4: Drain the beans and store in a dark space with some airflow, like a pantry.

Step 5: Rinse, swirl, and drain the beans twice a day. You should start to see growth in about 3 days.

MUNG BEAN SPROUTS DAY 3

Step 6: Harvest between 7-14 days.

MUNG BEAN SPROUTS DAY 14
( waited a bit too long, but still yummy )

Ways to enjoy bean sprouts:

Omelets
Stir Fry dishes
Salads
Soups (e.g. Tom Yum)
Egg Foo Young
Noodle dishes (e.g. Pad Thai)
Sandwiches & Wraps
...and MORE!!!





How do you like to enjoy bean sprouts?

love + light,
Clara Slate

Clara's Cooking | Chicken Piccata with Capers & Artichokes

Chicken Piccata with Capers & Artichokes

Hubby LOVES this recipe! One of his favorites!

Ingredients:

1 lb chicken breasts, sliced into thin fillets

1/2 cup almond flour/meal

3 TBSP capers, drained

1 can artichoke hearts (14 oz)

1 tsp lemon zest

1 tsp garlic powder

1 tsp paprika

1-2 TBSP olive oil

1/2 cup white wine (I used pinot grigio, but chardonnay should work well too)

Juice of a small lemon (about 1/4 cup)

1/2 cup chicken broth

Salt & black pepper

Directions:

1. Add chicken breasts, almond flour/meal, lemon zest, garlic powder, paprika, to plastic zip top bag. Add enough salt and pepper to season the chicken breasts (I used a few pinches). Toss chicken in seasoning.

2. Heat oil on medium high. Shaking off excess seasoning, add chicken to oil. Cook until golden brown, about 3 minutes per side.

3. Add white wine, lemon juice, and chicken broth. Simmer 6-10 minutes, allowing sauce to thicken.

4. Add capers and artichoke hearts and simmer for 2 minutes. Serve with brown rice or pasta.

TIP: Use 3/4 to 1 cup of water instead of the wine and broth to make this Whole30 compliant (unless you find a Whole30 compliant chicken broth or make your own). To stay within the Whole30, serve with potatoes instead of pasta or rice.

Enjoy!

love + light,

Clara Slate

Clara's Cooking | Vegetarian (Vegan) Korma

Vegetarian (Vegan) Korma

Ingredients:

1/2 yellow onion, diced

4-5 garlic cloves, minced

1 tsp ginger, minced

3 carrots, cut at angle

2 medium potatoes, cubed

1 red pepper, diced

1 jalapeno or serrano pepper, seeded & diced

1 cup green peas (I use frozen)

1/2 cup tomato sauce

1 cup coconut milk (I use Whole30 compliant coconut milk)

3/4 cup chopped fresh cilantro

3 tsp salt

1 1/2 TBSP curry powder (this is for medium spicy)

1 cup whole cashews (raw or salted is okay)

1-2 TBSP vegetable oil (I use olive oil with everything, but vegetable oil will results in a more traditional taste. Use olive oil to make this Whole30 compliant)

Directions:

1. In a nonstick soup pot or large saucepan, heat oil on medium heat. Add onions and cook until silvery.

2. Add garlic and ginger, allowing to brown slightly.

3. Add potatoes and carrots. Cook until slightly tender.

4. Add red pepper, jalapeño (or serrano) pepper, tomato sauce, salt, and curry powder. Continue cooking until potatoes and carrots are tender.

5. Add green peas, coconut milk, and 1/4 cup of the cilantro. Set remainder of cilantro to the side for later.

6. Simmer & stir vegetables for 10-15 minutes to allow it to slightly thicken. Add cashews in the last 5 minutes to allow them to slightly soften.

7. Serve with rice and top with cilantro. Enjoy!

Tips:

- Cook rice in an automatic rice cooker before beginning this recipe. It should be done by the time the recipe is ready!

- For a creamier, more traditional (and I’ll admit, TASTIER) version, use 1 cup of heavy cream instead of coconut milk.

- Add curry 1/2 TBSP at a time if you are wary of too much spice.

- For added protein, chopped chicken breast goes great with this dish! Add it in after the onion, garlic, and ginger.

- Eliminate the rice to make Whole30 compliant.

Enjoy!

love + light,

Clara Slate

Clara's Cooking | Easy Peasy Quiche (Paleo)

Easy Peasy Quiche (Paleo friendly!)

Ingredients:

1 1/2 chicken breast, boiled & shredded (6oz)

1 red pepper, sliced

1/2 cup sliced yellow onion

1 cup frozen shredded potatoes

2-3 scallions, chopped

1/4 cup parsley, chopped

4 large eggs (whole)

2 egg whites

1 cup coconut milk (can also use almond or soy milk)

2 tsp garlic powder

Salt & Pepper

1 TBSP olive oil

Directions:

1. Preheat oven to 375 degrees F.

2. Heat olive oil in a pan on medium high. Soften red pepper and onion.

3. Add chicken to the pan and season with salt & pepper. Allow to cook together for just a few minutes to allow the chicken to absorb the flavors. Remove from heat.

4. In a separate bowl, beat 4 whole eggs and 2 egg whites.

5. Add milk, potatoes, scallions, and parsley to the bowl.

6. Add garlic powder to the bowl and season with salt & pepper. Fold ingredients together.

7. In a glass pan, add chicken mixture.

8. Add egg mixture to the pan and gently mix ingredients.

9. Bake for 30-40 minutes, uncovered.

Tips: 

- If you'd prefer to make this vegetarian, substitute steamed broccoli for the chicken.

- Add 1/2 cup sliced mushrooms to add more complexity to the taste, but saute in advance (water in mushrooms may make quiche too soggy).

- For an extra treat, add 1/2 cup shredded gouda into mix before baking (not Whole30 approved)

- Skim milk may be substituted for coconut milk (not Whole30 approved)

( before baking )

( after baking )

This is a super quick meal for guests and makes a lovely addition to a breakfast or lunch menu. Enjoy!

love + light,

Clara Slate

Clara's Cooking | Asian Cashew Chicken

Asian Cashew Chicken Recipe

Ingredients:

1 lb chicken breast, cut into slices

1/2 onion, cut in half and sliced

2-3 carrots, sliced at an angle

3/4 cup frozen green peas

1 red bell pepper, cut into slices

3/4 cup whole cashews

1/2 TBSP ginger, minced

1/2 cup soy sauce (or coconut aminos, to make this recipe Whole30 friendly)

1-2 tsp hot sauce

1/2 cup chicken broth
2-3 TBSP almond or cashew butter (Whole30 compliant, like Trader Joe's)

1/2 TBSP olive oil

1-1/2 TBSP cornstarch

Directions:

1. In large pan, heat oil on medium to medium-high heat. 

2. Cook chicken, tossing to cook evenly. When chicken nearly done, add onions, carrots and peas.

3. After carrots have been cooking for 2-3 minutes, add red bell pepper.

4. Mix ginger, soy sauce, hot sauce, chicken broth, and almond/cashew butter in a separate bowl. Add to pan.

5. Add 1/2 cup of cashews, setting 1/4 cup of cashews aside.  Fold into dish.

6. Cook on medium until veggies tender.

7. If needed, add cornstarch slowly until sauce slightly thickened.

8. Top with remainder of cashews. Enjoy with white rice (or spaghetti squash to make this dish Whole30 friendly).

Tips:
For additional flavoring, use water and 1 Goya chicken bouillon cube instead of chicken broth. Note, this may have additional sodium.

To make this WHOLE30 compliant, eliminate the corn starch and green peas (you can use snow peas or snap peas instead). Replace the soy sauce with coconut aminos. Use water instead of the chicken broth unless you have a Whole30 compliant broth or make your own.