Chicken Curry Clafouti

This recipe was submitted by Katie Hudgeons and included in the Primal Blueprint Reader-Created Cookbook 12/29/2010.

I followed the directions exactly and the results were perfect and tasty.


INGREDIENTS
▪ 6 eggs
▪ 6 tablespoons melted butter cooled to room temp. + 1
pat for greasing pan
▪ 3/4 cup cream, half & half or coconut milk
▪ 4 cups cooked, chopped chicken
▪ 2 tablespoons curry spice, or to taste
▪ Salt & Pepper to taste

DIRECTIONS
Preheat oven to 400°F. Butter a 10” round or 13×9” baking dish. Whisk together eggs, butter & cream until
frothy. Mix in chicken and spices and pour into baking dish.
Bake about 45 minutes or until top is golden brown and puffy.


I ate this for lunch yesterday, then for breakfast today. It is GOOD.

Primal Dolmadas

I have a grape arbor so last summer I froze grape leaves for dolmadas. I blanched the grape leaves for 3-4 minutes then cooled down in ice. In the future I will blanch for a longer time as the leaves were a tad tough. Or else bake longer?

I used zucchini instead of rice.



For 24 leaves:

1/2 lb ground meat
1 cup grated zucchini (from last summers garden)
grated onion - 1 small
zest of one lemon
toasted pine nuts
salt and pepper
chicken broth

Combine all ingredients except grape leaves and broth. Grape leaves, top side down, put 1 Tbl. of meat in each leaf, roll up. Place seam side down in baking dish. Add broth. Cover and bake for 60 minutes at 375 degrees.

As shown: Primal cauliflower and dolmadas.

Hot bacon salad dressing for spinach salad

4 Slices bacon, diced
2 Tbl. chopped onion
2 Tbl. vinegar
1 Tsp - 1 Tbl. Maple Syrup
3 cups fresh spinach leaves

In skillet cook bacon until crisp. Drain off excess fat. Add onion, vinegar, and maple syrup and through. Pour over spinach and toss. Serve at once.

Options shown: Bacon, roasted chicken breast, chopped walnuts, chopped hard-boiled egg

Leftovers - Chicken Tandoori

Greens, grape tomatoes, carrot slivers, pomegranate seeds, tossed with blackberry vinaigrette. Yum.