Easy Chicken Korma (Paleo Version)

Here is a modified version of my easy chicken korma which I made last night and served with sauteed kale and leeks. It was divine. The spices dance in your mouth with layers of complexity and the coconut milk and almonds make it creamy.

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Easy Chicken Korma (Paleo Version)

Yield: 6 servings

1 ½ lbs. free range boneless, skinless chicken thighs cut into large cubes
2 large tomatoes (vine ripened preferred)
1 large yellow onion chopped
5 cloves of garlic
1 big toe sized piece of peeled ginger
1 can light coconut milk
1 cup almonds
1 tablespoon raw honey (optional)
Sea salt (optional)
3 teaspoons hot Hungarian paprika
2 teaspoon sweet (mild) paprika
2 teaspoons grape seed oil or ghee
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon cardamom
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon fresh cracked pepper

In a heavy saucepan add oil, chopped onions, chicken and 1 teaspoon of salt. Sauté on high heat till the onions begin to get opaque and chicken is nearly done. Reduce heat to medium low. Put the remaining ingredients into a blender and puree till smooth. Stir into chicken and onion mixture, cover and let simmer for 20 minutes stirring occasionally to keep food from sticking to the bottom. Serve.

© 2012 Aron David Bradley

Eat Like a Caveman

The is a lot of buzz lately about the Caveman or Paleo diet and its benefits. It really makes sense that we should be eating the diet that sustained us as humans for centuries before the industrial revolution, food science, modern agriculture and government agencies telling us how and what we should eat. Mother Nature has provided us humans with natural foods for human consumption. The natural foods are basic to the human biology and digestive system. Natural foods are what make us healthier and maintain a proper weight level. This is the basic philosophy of Paleo Diet.

These natural basic foods are what make up The Paleo Diet. This diet is based on foods designed by nature not a food processing plant or chemical lab. Fatty foods with preservatives and chemicals are not what the human body is designed to eat. The Paleo Diet is not a fad or some creative diet scheme. It is getting back to the basic foods our bodies are designed to eat. This diet restores your energy, creates a healthier body and strengthens the immune system.

Paleo Diet Food List

Foods allowed and not-allowed on Paleo Diet Recipe

Paleo Food Lists
Foods Allowed on Paleo Food Lists:
-Lean Meats
-Fresh Fruits
-Fresh Vegetables
-Nuts (non-processed)
-Seeds (non-processed)
-Fresh and dried herbs
-Spices and natural enhancers (garlic, onions, peppers, cloves and etc.)

Paleo Diet Foods Not Allowed: Paleo Food Lists

Foods to avoid:-All processed food

-Dairy products
-Margarine and butter
-All processed foods made with rice.
-Wild rice
-All beans
-Soybeans and all soybean products including tofu.
I realize this may be a very radical concept to many of you, but I do believe it’s worth looking into and I will be adding some of my own Paelo recipes here in by blog. Here is a wonderful resource blog to give you more info about this concept in detail:


I have added this link to my blogroll on the right.

Stone Soup

You probably have heard the folk tale Stone Soup but if you haven’t: Some travelers come to a village, carrying nothing more than an empty cooking pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travelers. Then the travelers go to a stream and fill the pot with water, drop a large stone in it, and place it over a fire. One of the villagers becomes curious and asks what they are doing. The travelers answer that they are making “stone soup”, which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which they are missing. The villager does not mind parting with a few carrots to help them out, so that gets added to the soup. Another villager walks by, inquiring about the pot, and the travelers again mention their stone soup which has not reached its full potential yet. The villager hands them a little bit of seasoning to help them out. More and more villagers walk by, each adding another ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all.

In my version of ‘stone soup’, I clean out my fridge with veggies that need to be used before they go bad, add a few items from my pantry and create a nourishing and hearty soup, and you don’t even need a ‘magic’ stone to make your own version. This soup was fat-free, vegan, loaded with fiber, gluten-free diabetic friendly and heart-healthy.

The soup pictured contains:

Brussels sprouts
Red potatoes
Canned black eyed peas
Canned diced tomatoes
Leaf thyme

There is no end to possible combinations of ingredients. I like to add some legumes or grains during colder months and keep it lighter for warmer weather. You can even puree it and serve it cold in the summer. I’ll bet you have the makings of a ‘great stone’ soup in your fridge and pantry right now.

© 2012 Aron David Bradley

Seafood Jambalaya

There are 2 kinds of jambalaya. The Cajun version that often includes wild game and seafood found in the bayou regions and this style which is Creole and more common to New Orleans. The Creole version is easy to spot because of the red tomato based sauce. The Oxford English Dictionary indicates that ‘jambalaya’ comes from the Provençal word ‘jambalaia’, meaning a mish mash, or mixup, and also meaning a pilau (pilaf) of rice. This is supported by the fact that the first printed appearance of the word is in a Provençal poem published in 1837. My recipe is very flavorful and yet simple to prepare and is gluten-free, diabetic-friendly and heart-healthy.
P.S.You can omit the andouille sausage if you don’t eat pork and replace it with another seafood if you wish.
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Seafood Jambalaya

Yield: 10 servings

2 lbs. clams (farm raised)
1 lb. wild U.S.A. 16-20 prawns
1 lb. U.S.A. Mahi Mahi
14-16 oz. Andouille sausage sliced
1-26 ½ oz. can spaghetti sauce
2- 14 ½ oz cans diced tomatoes
1 bunch celery sliced
1 yellow onion diced
1 red, 1 green bell pepper diced
7 cloves of garlic chopped
1 tablespoon olive oil

CREOLE SPICE MIXTURE: 3-Tbls. brown sugar, 2-Tbls. kosher salt, 1-Tbls. smoked paprika, 1-Tbls. chili powder, 1-Tbls. thyme, 1-Tbls. Old Bay seasoning, 2-tsp. ground cumin, 1-tsp. ground cloves, 1-tsp. celery seed, 1-tsp. cayenne, 1-tsp. black pepper, 1-pinch of saffron.

Peel and devein shrimp. Soak clams in cold water, wash dirt out of the grooves with a stiff brush. Remove skin from Mahi and dice into 1 ½ inch pieces. Sauté Andouille sausage, onion, peppers, garlic and celery in a heavy bottom saucepan or Dutch oven with olive oil and 1 tablespoon of the spice mixture. Add spaghetti sauce, diced tomatoes and the rest of the spice mixture and bring to a boil. Stir in clams, reduce to medium heat and cover. When clams open up, add shrimp and fish. Cook another 2 minutes or until shrimp is cooked and serve.

Serving suggestion: (pictured) 1 cup steamed brown rice with jambalaya ladled on top.

© 2012 Aron David Bradley