There's more than one way to skin a yam.....

Trust us, we've tried two!  By the way, for all intents and purposes, sweet potatoes and yams, where we live, are the same.  What we call yams are generally orange, sweet potatoes yellow....but they're pretty much the same.  A true yam is actually unrelated to the sweet potato.  Of course I am no horticulturist so correct me, somebody, if I am wrong!

Delicious Sweet Potato Chews

I wish I could take credit for these delicious post-workout treats, but alas, I did not even like yams until I tried these!  The original recipe can be found here.  But, to summarize:

   
• Bake yams at 325 (degrees Fahrenheit of course!) for about an hour.  I usually set it to "bake time 1 hour" and then come back to it much, much later.  Oh!  Don't forget to put yams on tin foil in the oven so your oven doesn't get sticky :)
   
• Once yams are cool, peel and slice into thin slices.  The recipe recommends 1/2 cm, which is 0.19 inches for those of you not metrically-inclined.  If you make them too thin, you end up with delicious sweet potato...crisps, that might burn, and therefore not be delicious anymore.
   
• Melt coconut oil (a couple of big spoonfulls will do nicely) and pour over sweet potatoes, which you have since lined neatly on parchment paper.   Who needs a pastry brush!  Use the back of a spoon to spread out the oil.
   
• Dust generously with cinnamon.
   
• Bake for 1 hour at 350 (degrees Fahrenheit, of course!).  Make sure not to over-do these.  You want them to be chews, not crisps!  (You can see in my photo which ones turned into crisps!  They are still good....but not as good)
   
• Try not to eat in one sitting.

Still have a hankering for something yummy and sweet? Is candy sounding like a must have?  Try this instead!

Glazed Yams

1 Large yam, sliced
1/4 Cup Mayo
1/8 Cup Honey or Real Maple syrup (read your labels)
Coconut Oil
Salt to taste

Heat the oven to 350.  Cover baking pan with aluminum foil (who ever is doing the dishes can thank me later).  Coat pan with coconut oil.  In large boil mix mayo with honey (or maple syrup), mix in sliced yams, coat yams with mixture. Place coated yam slices in pan, salt, and place in oven.  Cook for 5-10min, flip and return to oven for another 5-10min.  Cook until yams are cooked through and slightly browned.  Removed from oven and try to keep from licking the pan.  These taste a bit like candy, consume with caution!Try this for when the crack attack is really got ya!  This is not  recommended for the 'strict' paleo, nor would I eat this every day  especially if the goal is weight loss.

Chicken Coconut Milk Curry

I like curry, unless it contains paprika.  However some curries don't or sometimes I use turmeric mixed with other spices like salt, garlic powder, cumin, coriander, etc.  Today's recipe the larger your spice cabinet the better!  Its also really easy.  Not all that fast, but one you can let cook all day on low while you're at work!
1 large chicken or bits and pieces of chicken (thighs, legs, and breast ~4# ish)
1 small onion
1 can coconut milk
1-2 medium yams
Chicken broth
Curry
Turmeric
Paprika
Salt
Pepper
Garlic Powder
In your crock pot start by coating the pan bottom with all the spices.  Then place chicken in, breast side down.  Then continue to generously cover the chicken with more of all the spices.  This way you don't miss an inch of chicken to smother in deliciousness.  Chop/slice of an onion and add to the pot.  Add chicken broth so about 1-2" of the bottom is covered.  Turn on high and cook for about 2-3 hours.  Or cook on low if leaving for the day.  About an hour before you'd like to eat chop a yam into 1" bits and add to the top.  Keep covered until yams are done.  Dish up and eat up!

*get wild with your spices, try some ginger, coriander, cumin etc
*when choosing a can of coconut milk remember fat is your friend.  And shake the can a bit.  If it sloshes freely its good to good.  If it is coagulated at the top chose again.
*instead of yams try cauliflower if you are going for something less starchy. I would add a dash of spice to these as well.  I would like to try this with some acorn squash too.  If you like try with butternut squash.

Chicken Noodless Soup

As I type this it is currently snowing here in Bozeman.  I don't know why I am so sad, it is November I shouldn't be surprised.  On the bright side, cold weather means warm comfort food.  This recipe is easy, but not exactly fast, making it great for those snow days.
Whole Chicken quartered or hacked up like a bad 70's horror movie (about 4#)
4 Stalks of celery
4 Whole carrots
2 Slices of Bacon
1 Small Onion
2 Cloves of Garlic
12 quarts of water
Salt and Pepper
1 teaspoon apple cider vinegar
1/4 cup fresh parsley
Rosemary
Bay Leaves
Other Spices
In very large pot put chopped bacon slices, onion quartered, 1 carrot roughly chopped, 1 celery stalk roughly chopped, vinegar, parsley, garlic (smashed in skin), and chicken quarters, skin and bones included.  Then add water, make sure chicken in covered. let water come to boil then turn down and simmer for about 2-3 hours.  After simmering run through strainer saving the broth but getting the big pieces of veggies and meat out.  Return broth to pot.  Let bones and meat cool to the touch.  Pick off as much meat as you can and add back to the pot.  Here add any additional spices to your taste.  I used salt, pepper, rosemary, and parsley.  Then I added the rest of my now nicely chopped celery, and carrots.  Cook on medium low heat until veggies are done to your liking, about 1/2 to 1 hour more.

*If your broth is bland you may add as much store bought broth (watch your labels) needed to give a good flavor. Some chickens are more flavorful  than others.  However it is my thought if you have a fresh, free range, former family pet chicken, flavor will be no problem.  Chickens on steroids most likely have less flavor.  Just my thoughts.
*If hacking up your own chicken, 1- be careful, 2- try and split some bones so there is marrow exposed.  Lots of flavors and nutrients are in those bones and this helps release them.  I am lazy and bought thighs and breasts with the ribs.
*You may want to let cool and skim off the some of the fat.  I didn't. I heart fat. Fat brings in flavor too.  Some chickens will have more fat than others.
*In the beginning when adding the chicken parts, I did remove large chunks of meat and added them later.  I did this so my chicken wouldn't be as over cooked and possibly dry.  I added it back with the second round of veggies.  Try not to sample until the chicken is all white and cooked thoroughly. Did it make a difference?  I don't know, but I sure feel better.

Stuffed Chicken with Apples and Sausage

3lbs of chicken or turkey breasts

3/4 cup Italian sweet sausage

2 tablespoons fat of choice

1/2 cup onion finely chopped

1/2 fresh celery, diced

1/2 cup Granny Smith apples, diced

1/4 cup fresh parsley

1/4 cup apple cider

1 tablespoon seasoning

4 oz white cheddar cheese*
Preheat oven to 375.  Slice breasts horizontally show in this post.  In medium skillet brown sausage and set aside.  In skilled over medium heat, melt fat, add onion celery and apples.  Cook for 4 minutes.  Then add parsley, cider, cheddar, seasoning, and sausage.  Place chicken breast on baking pan and spread stuffing over the breast.  Place in oven and cook for about 10min or until poultry is done then enjoy!

Maple Glazed Chicken with Apple Brussels Sprout Slaw

First let me say sorry about missing last week's post.   I was scrambling for a recipe, then for got the camera, and overall it just wasn't all that great of a recipe.  So this week I will put up 2!  Here is the first one, stayed tuned for the second.  Maybe if mom made sprouts or slaw like this growing up, it may have saved us all some tears.
1lb of chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons of olive oil divided
3 tablespoons of apple cider vinegar divided
2 tablespoons of maple syrup
8oz of brussel sprouts
1/4 dried currants or cranberries
1 medium Fuji or Gala apple
Heat a large skillet season and add half of oil to pan.  Once heated add chicken to pan and season with with salt and pepper.  Cook about 3 min/side, and remove from pan.  Add 2 tablespoons apple cider vinegar, and maple syrup to pan; bring to a boil.  Cook for 1 min or until reduced to about 2 tablespoons.  Return chicken to pan coating it in the glaze.
Thinly cut Brussel sprouts in half length wise.  Place remaining oil, vinegar and slat and pepper in a large bowl, and whisk thoroughly.  Add spouts currants and apple.  Toss until combined and coated.  Load a plate of greens and coat with maple glazed chicken.  That's all folks!  Enjoy!