Don't get your panties in a twist - I know that corn on the cob is not part of a paleo diet. I like corn on the cob. I'm not strictly paleo. I'm not even half paleo but I do understand that the paleo kind of lifestyle is a healthy choice for many people. I do think that maintaining a diet using a minimal amount of processed food is a good thing. Technically, you pick a fruit or vegetable, or kill an animal for consumption, and then heat it - it is now processed. But I digress. My recipe collection is primarily recipes that I like. And there you have it.
Surfing on Pinterest, I saw a tip for corn on the cob at www.spicysoutherncooking.com. It was so successful that my husband even commented on it.....and he is not one to pass out cooking compliments unless he really, really likes something. Bring a big pot of water to a boil. Add 1 cup milk and 1 cube of butter. Peel and de-silk 6-8 ears of corn. Add to the pot. Reduce heat to low. Cook 8 minutes until corn is down. That's how the recipe read. Because there are only two of us, I cut the amounts to suit. I used ½ cup milk, and about ⅓ cube of butter, plus a dash of sugar, and 2 ears of corn. I also broke the corn in half, and cooked it for 10 - 12 minutes. Turned out really, really good.
The paleo chicken recipe comes from "OMG That's Paleo?" cookbook by Juli Bauer (www.paleomg.com) It is called Aloo Gobi. And it was yummy! And let me say, her style of writing is a hoot, so it was entertaining as well.
1 - 14 oz can of coconut milk
1 head of cauliflower, leaves and stems removed and chopped in small florets
1 sweet potato, cubed
½ pound chicken cubed
3 garlic cloves, minced
1 tbsp coconut oil
2 tbsp almond buter
1 tbsp curry powder
2 tsp cumin
1 tsp coriander
½ tsp red pepper flakes
¼ tsp cinnamon
¼ tsp garam masala
salt and pepper to taste
1. Put a large pot or pan over medium heat, and add coconut oil and garlic to sauce.
2. Once the garlic is fragrant, add the coconut milk and spices. Let simmer for about 5 minutes.
3. Chop veggies and chicken. Note: I used 1-2 chicken breasts that I had cooked earlier in the day and then shredded and it turned out fine.
4. Place sweet potato and cauliflower in the coconut milk mixture, cover and let simmer for about 10 minutes. Note: I let it simmer about 15 minutes because I like my cauliflower a little softer.
5. Add chicken and almond butter, stir to mix, cover again, and let simmer for another 6-8 minutes (or longer) until chicken is cooked, and the veggies are to your crisp/softness preference. Stir occasionally and add additional coconut milk if necessary.
This made about 6 servings.