Saturday, February 27, 2010

Grilled Chicken and Eggplant with North African Flavors

5 Chicken Breasts- skin on or not, you choose (or 8 chicken thighs)
Salt and cracked pepper to taste
1 red bell pepper, top cut off, seeds removed and quartered
1 green bell pepper, top cut off, seeds removed and quartered
1 red onion, peeled and cut into 1-inch rounds
1 medium eggplant, cut lenghthwise into planks about 1/2 inch thick
2 T. olive oil
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 large tomato, cored and diced large
1/2 cup good quality black or green olives, pitted
2 Tablespoons minced garlic
1/2 cup roughly chopped parsley, or 1 T. dried parsley flakes (hey, sometimes I get lazy)
2 Tablespoons ground cumin

**Note: You can cook all the main ingredients in this recipe on the BBQ if you've got one going or you feel the need to set something on fire. You can cook it all at once this way and you get a nice smoky-ness to the dish. Today, we're gonna cook these bad boys in a saute pan.

Sprinkle the chicken breasts with salt and pepper to taste. Cook in a lightly oiled saute pan over medium heat until cooked through, turning half-way. This should take about 12 minutes or so depending on how thick the chicken boob is.

Meanwhile, in a small bowl, combine the bell peppers, onion, eggplant, olive oil, salt and pepper to taste and toss to coat. Place the veggies in one layer, in a large saute pan over medium heat and cooked until browned and/or softened. Whether you're grilling or sauteing, this should take 3-4 minutes per side. You won't be able to fit it all in one saute pan, unless you have the mother of all saute pans... Otherwise, just cook the veggies in stages while the chicken cooks away.

When the chicken and veggies are done, remove them from the pan or grill and as soon as they are cool enough to handle, cut them into large chunks. Place in a large bowl, add all the remaining ingredients, and toss well. Season to taste with salt and pepper serve.

Serves 5 HUNGRY Paleo eaters. This makes a plethora of veggies, so be prepared to have a satisfied tummy.

Welcome to Performance Cooking

Welcome to Performance Cooking. This blog is about cooking…. But not just cooking, paleo cooking. Cooking that will allow you to bring your athletic performance to a peak. The goal of this blog is to share with you recipes for paleo meals. If you follow this blog, try the meals, and post your comments! Our goal is to offer a new recipe once/week minimum with a simple prep description and pictures. We believe that Paleolithic eating will bring your athletic performance to a new level.. So come to visit us regularly, we promise we will bring you an easy recipe every week. Post your comments and let us know how you like them.

So what does Paleo mean?
Eat real food – meat, eggs, vegetables, nuts, seeds, fruit, oils (like EVOO or coconut). Eat foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re fresh and natural.
  • Paleo does not include grains. This means no bread, rice, pasta, corn or other gluten-free grains.
  • Do not eat legumes. This includes beans of all kinds, lentils, and peanuts! Surprise…peanuts are a legume!! Though in my humble opinion, it will not kill you to eat green beans or snap peas.
  • Do not eat a lot of added sugars **I use the occasional honey and/or agave to sweeten nut butters or use in marinades.
  • NO artificial sugars…these are the devil
  • Do not eat processed foods.

If you have serious inflammation issues like arthritis, you may want to consider avoiding nightshades which are Potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos, pepinos, pimentos, paprika, cayenne, and Tabasco sauce.
Typical Paleo does not include Dairy. This includes butter, cheese (hard and soft) yogurt (even Greek) and milk (including cream in your coffee**). However, consumption of raw milk products is better for your digestive system than other processed dairy products.