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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Soupe de Cepes Correzienne (Wild Mushroom Soup)

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I began with the Wild Mushroom Soup recipe from The Soups of France by Lois Anne Rothert, my favorite soup recipe book. The original recipe calls for 16 oz fresh cepes. Since that isn’t so easy to accomplish, I generally reconstitute two to three little packages of dried mushrooms–porcini (Italian for cepe) or any other dried varieties–or I use whatever fresh mushrooms appeal to me at the supermarket. This time I used a package of white button mushrooms and a package of baby bella mushrooms.  Here is my version of the recipe:

16 oz package white button mushrooms, sliced
16 oz package baby bella mushrooms, sliced
2 leeks sliced white and pale green parts only
3 Tbs rendered bacon fat (or fat of your choice)
2 cloves garlic
1-1/2 quarts chicken broth
1 tsp salt
freshly ground pepper
1 cup coconut milk (homemade or canned, unsweetened)

Clean the mushrooms and slice. Slice the leeks. Melt the fat and saute the leeks for 3 minutes. Add the mushrooms and cover stirring from time to time. When the mushrooms have rendered their liquid, softened and shrunk a bit add the garlic, broth, salt and pepper. Simmer for 30 minutes. Using a stick blender puree the soup until it is the consistency you like–I like pieces of mushroom still in my soup so I don’t puree much. Add the coconut milk.

Voila! A simple soup that is tasty and satisfying.


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Burgundy Fish Stew with Wine, Shallots, Prosciutto and Mushrooms — riffing off Julia Child’s recipe

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I began with Julia Child’s recipe for Burgundy Fish Stew with Wine, Onions, Lardons, and Mushrooms from Mastering The Art of French Cooking Volume II pp 43 – 45, but I altered it as follows:

2 plump shallots chopped
2 T pork fat (or other fat)
1/4 lb chopped prosciutto slices
1 bay leaf
1/2 tsp thyme
1 clove garlic, mashed

1-1/2 cups dry white wine
1 quart chicken stock (I used Kitchen Basics no MSG, gluten free stock)
24 oz white mushrooms, sliced
1 oz dried lobster mushrooms
1-1/2 lb firm fleshed white fish (I used haddock or was it halibut?) cut into 2″ squares
salt and pepper to taste

In the fat fry the shallots and prosciutto until the shallots are soft and clear and just beginning to caramelize. Add the herbs, garlic, wine and chicken stock. At that point I dumped in the dried lobster mushrooms. Then saute the white mushrooms in more pork fat. Part way through I decided that the liquid cooking out of the mushrooms was tasty and threw them into the soup pot too. Simmer for 30 minutes.

Add the fish and simmer for 8 – 10 minutes until just done.