Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY


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Paleo Chicken Pot Pie

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I love chicken pot pie but I don’t make it often, particularly since I avoid grains and potatoes.  Today I had a left over roast chicken in the fridge and some left over breadfruit in the freezer and figured I could put them together pretty easily. Since I am trying to adhere to a low fodmap diet, I didn’t include any oniony vegetables or garlic. I don’t know if breadfruit is low fodmap or not.

breadfruit crust:

1-1/4 cup breadfruit that has been diced and steamed
3 TBS red palm oil
1 tsp salt
2 TBS coconut flour

Combine the breadfruit, palm oil and salt in a food processor. Add coconut flour as needed to thicken the crust. I didn’t get the crust into a condition in which I could roll it out. I just flattened it with my hands and put it on the top of the pie.

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filling:
2 cups cooked chicken, diced
1 carrot, sliced into rounds
2 stalks celery, sliced
8 oz mushrooms, sliced
6 oz frozen peas
1 TBS coconut oil
1/2 cup chicken broth
2 TBS chopped parsley
salt and pepper to taste

Melt the oil in a frying pan and saute the mushrooms, carrots, and celery until the mushrooms have lost some of their liquid and the vegetables are partly cooked. Add the peas, chicken, parsley and broth. When the mixture is warm, place in a pyrex dish or deep-dish pie plate. Sprinkle with salt and pepper and cover with the breadfruit crust. Place in a 400 F oven until filling is bubbling and top is nicely browned (about 20 minutes).

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Breadfruit Pancakes

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Yesterday I bought a breadfruit from Whole Foods.

Breadfruit

It is about the size of a cantaloupe but dark brown with a bumpy skin like a lichee. I looked online for recipes and came across a website for a breadfruit bake-off in Hawaii. It seemed to be a starchy basis for lots of different types of dishes, and many recipes started with steaming or boiling the breadfruit and then incorporating it into whatever dish. I, therefore, peeled, cored and sliced it before steaming it for 15 minutes. The recipes say it is steamed enough when it is easy to pierce with a fork and not to overcook it as it will get waterlogged. When it was steamed, I used some of it as the starchy basis for gluten-free pancakes. It is supposed to have a bread-like smell when cooked and as far as I can tell through my stuffed up nose it smells like the bread from Chinese pork buns, so nothing like French bread.

1 cup steamed breadfruit
2 eggs
1/2 cup coconut milk (more if needed to thin the batter)
1 tsp vanilla
1/2 tsp grated lime zest
pinch salt
oil or butter for frying.

I combined the ingredients in the blender and added coconut milk until the batter was liquid enough to blend. Breadfruit seems to absorb a lot of liquid. The batter was not perfectly smooth–there were still some lumps–think latkes. Spoon a silver dollar pancake into a hot frying pan.

The pancakes were bland but pleasant, held together pretty well and would be good with maple syrup although I ate them plain. They are a filling carb.