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Turkey fillets with shiitake mushrooms in coconut sauce recipe

Turkey fillets with shiitake mushrooms in coconut sauce recipe


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Turkey fillets in a creamy mushroom coconut sauce. You can also make this dish with chicken fillets.

2 people made this

IngredientsServes: 6

  • 20g dried shiitake mushrooms
  • oil
  • 6 turkey or chicken fillets
  • 2 onions, minced
  • 1 chilli powder (pigment d'Espelette if possible)
  • 2 cubes chicken stock
  • 1 tablespoon cornflour
  • 1 (400ml) tin coconut milk
  • 2 tablespoons mascarpone cheese
  • 1/2 bunch fresh parsley, minced

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Soak mushrooms in a bowl with warm water, then drain and slice; set aside.
  2. In a large frying pan heat oil and fry turkey with onions till browned. Season with chilli powder and add chicken stock, then add reserved mushrooms. Finally, sprinkle with cornflour and stir in coconut milk and mascarpone. Mix well.
  3. Reduce heat to low and let simmer about until sauce thickens, about 20 minutes, Season to taste, stir in chopped parsley and serve.

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Reviews & ratingsAverage global rating:(2)


Keto garlic mushroom chicken thighs

Ingredients

  • 2 oz. 55 g butter
  • 3 3 garlic clove, minced garlic cloves, minced
  • ½ lb 220 g mushrooms, roughly chopped
  • 1½ lbs 650 g boneless chicken thighs
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp dried thyme
  • ½ tsp ½ tsp dried rosemary
  • salt and pepper
  • 2 tbsp 2 tbsp olive oil
  • 1¼ cups 300 ml heavy whipping cream or crème fraîche
  • 2 oz. 55 g parmesan cheese, grated

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Instructions are for 4 servings. Please modify as needed.

In this recipe we used boneless, skinless chicken thigh fillets, which are slightly fattier and tastier than chicken breast. You can of course also use bone-in thighs with or without skin, chicken breast, turkey, pork fillet or pork chops. Adjust the cooking time accordingly. If using chicken thighs with skin, fry until skin is crispy and inside cooked.

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29 comments

Yes. The cream may "break" or separate a little when reheating but it won't affect the taste.

What about the mushrooms? I assume you add them back in the cream sauce with the chicken.

You can either add them back into the sauce with the chicken, or spoon them on top of the plated dish.

A great meal both my husband and I enjoyed it immensely. Only one fault with your recipes and stops me from trying them out . the calls carbs fats and protein is not written in. I find it difficult to work them out as I am still a novice to Keto.However Thankyou for the Recipe.

The number in the colored circle is the amount of net carbs in the recipe. To see the amount of protein and fat, click the Nutrition+ tab under the list of ingredients.


Salmon With Red Wine Shiitake Sauce

Baking slowly at a low temperature is a technique Michel Richard uses to ensure that salmon, tuna and swordfish will stay moist and still cook evenly throughout. He suggests that, except for cepes (porcinis), fresh mushrooms should be sauteed immediately after slicing to seal in their juices.

The sauce can be prepared 1 day ahead. The mushrooms can be sauteed at any time during the day the salmon is to be served. Cook the fish just before serving. Adding a teaspoon of sugar to the hot pan while searing the fish will give the fillets a crisper, caramelized exterior.

Servings: 4
Ingredients
Directions

For the sauce: In a heavy medium skillet over medium-high heat, bring the vinegar and shallots to a boil. Add the stock, wine, garlic and thyme. Cook for about 15 minutes, until the liquid has reduced to 1 cup. Remove from the heat. Cover and set aside. (This can be prepared 1 day ahead and refrigerated.)

In a heavy medium skillet over medium-high heat, combine the peanut and sesame oils until they are smoking. Add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until golden brown. Add the soy sauce, stirring to combine. Transfer to a bowl cover loosely and set aside.

For the salmon: Preheat the oven to 200 degrees. Season the salmon with salt and pepper.

In a large ovenproof nonstick skillet over medium-high heat, heat the oil. Add the salmon and brown lightly for 1 minute turn and brown on the second side for 1 minute. Transfer the skillet to the oven and bake for about 15 minutes, or until the salmon is just opaque throughout. Remove pan from the heat and cover loosely with aluminum foil while you finish the sauce.

To serve: Rewarm the sauce over medium-high heat. Discard the thyme sprig, if using, and add the mushrooms, stirring gently to coat with the sauce. Place a piece of salmon fillet in the center of each of four plates and spoon the sauce over until completely covered. Serve immediately.


Lengthy – but repetitive!

There’s no denying it – this recipe has more components to it than my quick ‘n easy one pot meals because all the toppings are seasoned and cooked separately.

But the simple seasonings are largely repetitive and it is a very straightforward, leisurely recipe you can start and stop as you please because it’s MEANT to be served at room temp!

I’m going to walk through each of the components here, but if you’re feeling impatient, just skip ahead to the recipe!


Seared Salmon with Mushrooms and Asparagus over Coconut Noodles

Monday, Monday (ba daaaa, ba da da da), so good to meeee (ba daaaa, ba da da da).

No worries, chimmy chums. I’m not going to ruin your life by butchering the lyrics to yet another song, in the pathetic attempt to somehow relate to the food, while simultaneously calming the traffic in my head. Although of course now I really want to. Lawk rawly bawd.

But I do need to start by asking a very important question. A very, very, very, very, VERY important question. A question that burns deep withineth. A question that keeps me from rest. From food. From The Carrie Diaries. (Yeah okay THAT was a total lie. Nothing could keep me from Carrie and Sebastian and his flippy blonde hair that I just want to take a nap in.)

Do you watch The Carrie Dairies too? I’m just kidding, do you like salmon?

You do? Hey that’s great because I have a post about it, right now on this blog that you’re on!

I made this quick dinner the other night on a whim. (I’m over-pronouncing the H like Stewie in Family Guy. Remember that episode? OMG. Cool wHip. Say it again. Cool wHip. Why are you saying it like that? Saying it like what? Cool wHip. I love it so much I just want to nibble on it. The show, not cool wHip.)

The other night on a wHimsical wHim I wHipped this up wHile wHispering wHacky wHatnots, like, wHoa.

Okay sorry sorry. I’m focusing now. Swear it.

So yeah, this is awesome! Let’s go over it real quick. Real qHuick. Nope, that didn’t work.

The mushrooms in this, just get what you dig the most. Shiitake, oyster, cremini, anything goes. This was a gourmet sampler from Whole Foods that I always get suckered into buying because of the shapes of the ‘shrooms. Dude, they’re like . . . foresty looking. I can’t stay away.

So it’s basically just salmon seared up in some butter, ommmface. And then asparagus and mushrooms sautéed back in the butter. ommmmyourface.

And then, would you believe, you’ll just boil some vermicelli noodles in some coconut milk for extra awesomeness in your life.

Then garnish it all with minced red pepper and black sesame seeds and you will skip to your own frickin’ Lou for all I know.

Seared Salmon with Mushrooms and Asparagus over Coconut Noodles:

What it took for 2:

* 2 Tbs butter
* 2 (6 oz) salmon fillets
* 2 cups gourmet mushrooms, lightly rinsed
* 1/2 bunch asparagus, sliced on the diagonal into 1-inch pieces
* 1 can coconut milk
* 2 bundles vermicelli noodles
* 1 pinch coarse salt and freshly ground pepper
* 2 Tbs. freshly minced red bell pepper
* 1 tsp black sesame seeds, for garnish (totally optional)

Melt the butter in a cast iron or your fave skillet over medium high heat. Add the salmon fillets season with salt and pepper. Sear on each side for 3-4 minutes, or until slightly browned, crispy and cooked through. Remove from the skillet and cover to keep warm.

To the pan, add the mushrooms and asparagus sauté until the asparagus pops in color, and the mushrooms soften and darken a tad, 3 minutes. Season with salt and pepper.

In the meantime, bring the coconut milk to a light boil in a saucepan. Add the vermicelli noodles and cook about 3 minutes, until tender. Drain the coconut milk (it will be pretty thick!) and arrange the noodles on each plate.

Top with salmon and mushrooms/asparagus mixture. Garnish with minced red pepper and black sesame seeds.


Turkey fillets with shiitake mushrooms in coconut sauce recipe - Recipes

My Favorite Paleo Recipes

My Favorite Paleo Recipes is a regular addition to the website. These represent the recipes that I make most frequently for my wife and me. Some are completely original — while others have been adapted to meet my specific nutritional demands. All are based on my philosophy of eating anti-inflammatory, nutrient-dense foods to improve overall health as well as gum health. Also, all ingredients are organic, and all animal products are either wild caught or pastured whenever possible.
Bon Appetit!

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Kickin’ Leafy Green Salad

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Do you remember drinking hot chocolate on a cold day to make the chill go away? What a great excuse to have a hot chocolate. Most hot chocolate drinks were loaded with table sugar, milk, and some type of processed chocolate mix that included ingredients that were artificial and not so healthy. Here is a recipe that is the real deal.

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Before I got educated about primal nutrition and lifestyle, my go-to quick meal was usually a burger, fries, and a soda – a junk-food meal with little to no nutrition. Here’s a healthier Paleo idea with no junk, lots of nutrients, and satisfying tastes and crunches.

Slow Cooker Meatloaf Wrapped In Bacon

Meatloaf has always been a staple, quick meal in my home while growing up. Of course, the traditional meatloaf had bread and other ingredients that were not anything that resembled a Paleo compatible dish. Here is a recipe that not only is Paleo, but also includes organ meat – heart.

Sauteed Super Greens

Leafy greens should be included with every meal. In this recipe I used Swiss chard, but whatever greens you want are OK. Leafy greens are nutrient-dense and support healthy cells and their mitochondria. They can be eaten raw, or in smoothies, or steamed, or sautéed.

Dry Ribs In Slow Cooker

I love ribs – dry, spicy, fall-apart, melt-in-your-mouth ribs. But, I don’t want the carbs from sugar or other unnatural ingredients that are frequently in commercial rubs. So, here is a recipe that offers everything I want from my ribs. See if this works for you.

Blueberry Muffins

If I would have a muffin, it would be a blueberry muffin with a bunch of plump blueberries oozing out from all directions. This is a great Paleo recipe with lots of blueberries, but it is heavy on carbs – about 35 grams of carbs per muffin. They are to be eaten as a treat. This recipe makes 6 muffins.

French Onion Oxtail Stew In Slow Cooker

This is a super hearty and healthy dish. It has become one of my favorite dinners. Oxtails are rich in nutrients like glucosamine, chondroitin, magnesium, glycine, and phosphorus, which help form bone cells, connective tissue, and collagen. Along with the bone broth as a base, you can see how healthy this stew is for joint and bone health.

Cauliflower Mash

Mashed potatoes used to be a great side dish for me. But, it was not Paleo since potatoes are high in carbs, relatively low in nutrients, and contain high levels of glycoalkaloids. Then I discovered mashed cauliflower, which could be made with the consistency and satisfaction of mashed potatoes without the bad stuff.

Spiced Bulletproof Coffee

Dave Asprey introduced his BulletProof Coffee several years ago, and it has become extremely popular. Here is a link to his website . Below is my spiced version that I love and drink almost every morning. There are interesting health benefits from coffee, coconut oil, ghee from the butter of grass-fed cows, cinnamon, and organic cocoa.

Chewy, Chocolaty Brownies

My weakness forever has been chewy, yummy, rich, chocolate brownies. In the past, these were very unhealthy and definitely not Paleo. Then I found a recipe that I tweaked to make it my favorite brownie recipe – even better than the non-Paleo types. So, if you love brownies as I did and still do, then you must try this recipe. Remember, this is an indulgence – not meant to be eaten everyday.

Mushroom & Seaweed Soup

This is an extremely healthy soup. It incorporates the many benefits of bone broth and the unique combination of the trace minerals and micronutrients found in a variety of seaweeds as well as the health benefits from mushrooms, onions, garlic, and fresh ginger. Some of the seaweeds and mushrooms you might find in the store or online dried, which will need to be reconstituted before using the suggested measurements below.

Pumpkin Muffins

Although these muffins are moist and delicious, they do have fructose in the form of honey for sweetness (total carbs about 11 grams per muffin). So, discretion is important. You could leave out the honey or reduce the quantity, but you will sacrifice sweetness. You need to experiment. This recipe should make 12 muffins.

Bone broth has been called the miracle drink. It is loaded with healing nutrients – some of which you only can get from homemade bone broth. Be sure to use only grass-fed/grass-finished beef bones and/or pastured chicken or pork bones and/or venison bones (ideally marrow, oxtail, knuckles, and feet bones). Here are just a few of the benefits …

Crab Imperial In Portobello Mushroom Caps

One of my favorite seafood dishes has been crab imperial. In Baltimore where I grew up, great crab dishes were common. Unfortunately, most crab imperial recipes use breading and other non-Paleo ingredients in the mixture. Here is my arrangement to fit my Paleo lifestyle.

Paleo Chili With 4 Meats

I often make this dish on the weekend and freeze portions to use during the week. I created this, and I must confess that it is delicious. It combines some of the best tastes of several meats with healthy ground beef heart – this is a great way to include organ meats for those who are not used to them. The black garlic is fermented garlic that adds a unique sweet taste.

Wild Caught Salmon Slow Baked In Parchment

Salmon is very healthy, but make sure your salmon is not farm raised. Wild-caught Pacific Northwest salmon is my choice. This recipe allows the salmon to be especially moist because the parchment paper allows the steam to remain in the pouch. Make sure all the bones are removed. Even though it is a “fillet”, I have always found at least one annoying bone.

Plantain Pancakes

Pancakes were one of my favorite foods for breakfast before embracing a Primal Lifestyle. But, pancakes are made with wheat flour. There are coconut flour and almond flour recipes that avoid wheat flour, but they never had the taste and texture of real, chewy, soft pancakes. This recipe changed everything for me when it came to delicious pancakes – the Paleo way!

Yummy & Oh-So-Healthy Smoothie

Leafy greens are so important for the micro-nutrients your body’s cells require to function efficiently and effectively. Sometimes it may seem difficult to eat prepared or raw greens with every meal, as you should. However, if the greens are reduced into a drink, it might be easier to include them with meals. This may become your kids’ favorite drink!

Perfect Healthy Mayo

Look at the ingredients in the mayonnaise you purchase from the store – a lot of additives are pumped into the jar. Especially troublesome are the seed and vegetable oils that make up most of the mayo. These oils have high levels of omega-6 fatty acids, are overly processed and easily oxidized, and are very unstable when they are incorporated into our human cells.

No-Oat Oatmeal

I used to love oatmeal in the morning – warm, nutty, yummy. Now I have a healthy Paleo substitute for an occasional splurge. Remember, the dates and any fruit toppings add fructose.

Homemade Ghee The Easy Way

I love Ghee. It is delicious. No milk solids and all butter fat – full of fat-soluble vitamins only if you use grass-fed cow butter. Anyplace where you would use butter, you could substitute Ghee. I also use it with my Bulletproof Coffee, which has been popularized by David Asprey. I will post that recipe in the near future.

Crispy Italian-Spiced Chicken Thighs

Pastured chicken is healthy and tastes great. And, the thighs are juicy. This recipe gives you crisp skin and tender meat. If you ever craved conventional, unhealthy fried chicken, then you are in for a treat with this recipe. The red pepper flakes add some heat.


Lunch

MLTs
Turmeric Chicken Salad Sandwiches
Egg Salad Sandwiches with Radishes and Watercress
Chickpea Salad Sandwiches
Curried Chickpea Salad Sandwiches
Pinto Bean&ndashBeet Burgers
Super Greens Soup
Turkish Tomato, Bulgur, and Red Pepper Soup
Garlic-Chicken and Wild Rice Soup
Mushroom and Wheat Berry Soup
Red Lentil Soup with North African Spices
Hearty 15-Bean and Vegetable Soup
Shiitake, Tofu, and Mustard Greens Soup
Italian Wedding Soup with Kale and Farro
Kale Caesar Salad
Mediterranean Chopped Salad
Super Cobb Salad
Asparagus, Arugula, and Cannellini Bean Salad with Walnuts
Pesto Farro Salad with Cherry Tomatoes and Artichokes
Three-Bean Salad with Arugula
Quinoa Taco Salad
Raw Beet and Carrot Noodle Salad with Almond-Sesame Dressing
Chinese Chicken Salad
Chicken and Arugula Salad with Figs and Warm Spices
Salmon, Avocado, Grapefruit, and Watercress Salad
Fennel and Apple Salad with Smoked Trout
Summer Rolls with Spicy Almond Butter Sauce


Salmon in a Sea of Coconut From 'Marcus Off Duty'

Maggie Mariolis is a freelance writer and recipe wrangler. A pastry gal by training, she spent three years at Food & Wine magazine.

Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook, Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl. The noodle soup starts off recognizably Asian enough, with coconut milk, miso, ginger, shiitakes, and Chinese egg noodles forming the base. Then things start to get a little funny. Water chestnuts are not totally out of place, with their unmistakeable crunch, but hearts of palm come as something of a surprise. However, their slightly meaty, slightly silky texture works with the shiitake and against the water chestnuts in a pleasant way. And then come the cubes of avocado, which are definitely a wonky addiction, but darn if their creaminess doesn't add something that I'd miss if it was gone. To go on top of the concoction, Samuelsson sears salmon with a crust of wasabi powder and sesame seeds, which adds just enough heat and crunch to keep it distinctive against the components of the soup, and then he sprinkles over mint and dill, because—I don't know—he's Marcus Samuelsson, and he can. And it's good.

Why I picked this recipe: Oh heck, I trust the man.

What worked: Pretty much everything. The treatment of the salmon is one I'll stash in my repertoire to uses time and again, and the soup is unusual, rich, and memorable.

What didn't: I didn't love the avocado added to the soup as early as he adds it. There's seasoning and stirring required after that point, and the avocado sort of melts into the broth, muddying it up a bit. (And again with my pet peeve, but the soup in the photo is sprinkled with what looks like cilantro, while the recipe calls for mint and dill. Just, why? Though cilantro would be good here, too. )

Suggested tweaks: I'd disperse the avocado over each bowlful of soup when you add the salmon. And be forewarned that the noodles soak up much of the broth, so expect that 'sea' to be at low-tide.

Excerpted from Marcus Off Duty: The Recipes I Cook at Home © 2014 by Marcus Samuelsson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Grilled Pizza Burgers

Waterbury Publications, Inc.

Same principle applies to this juicy burger topped with pizza sauce, cheese, and pepperoni. Make the patties and freeze two for later, or simply grill all four at once, and keep the extra meat in the fridge for next day. These pizza burgers are sooo good, you won't mind eating them two days in a row.

Get our recipe for Grilled Pizza Burgers.


Braised ginger meatballs in coconut broth

I’ve become the kind of person (a grandmother, perhaps you can say it) who always implores you to stay for dinner. But it’s less benevolent than it sounds. I mean, yes, absolutely I’d love your company and not just because it will provide a welcome break from our usual dinner conversations of “Please take a bite. Of anything.” “No, I promise, that’s not a parsley fleck.” Or “But you liked roasted carrots last week!” And not just because I’ve found it takes 47 group texts to make dinner plans but if I say “just swing by at 6,” the answer is far more often a simple “Yes!” Not just because it’s part of my ongoing ulterior agenda to make entertaining less fussy — nobody is imagining you’d bring out a tray of hor d’oeuvres on a Tuesday night, thus nobody has to be disappointed that that will literally never happen — and therefore a more frequent thing in our lives. And not just because once you’re already making dinner, accounting for a serving or two extra is barely a hurdle.

Or, it’s not exclusively for these reasons. Mostly, I find it makes weeknight cooking more fun. I usually use it as an excuse to try something new that is maybe a step more effort than I’d usually put in, not entirely sure my family will receive it with the standing ovation and outpouring of gratitude that I believe each and every one of my cooking efforts are owed. (I’m kidding. Probably.)

It’s one of these evenings a couple years ago that led me to this soup. It seemed to have an element for everyone. Meatballs go over well with both kids and adults, keep well (when dinner isn’t going to start on time), and warm up well when there are leftovers. The broth is rich and quick no bag of food scraps or chicken bones required. We served it with rice on the side, so that people who wanted to could add as much as they wanted (ahem, kids) and people who were not eating rice could skip it and still have a great soup. I couldn’t find lemongrass that day and added some spinach instead, but ended up keeping the spinach in in later rounds. We served it with lightly pickled red chiles, fresh mint and cilantro, and a lot of lime on the side and it was so good, I’ve made it many times since.


How rude of me to hold out on you, then. I’d hoped to give it more context, but didn’t get terribly far. The flavors here are reminiscent of a Thai green curry — green curry paste often includes chiles chiles, shallots, garlic, lemongrass, makrut lime, and cilantro — but also a jok, if the rice was cooked long enough to get porrige-y. Eggs might be added too. In reality, it’s more of a simplified mash-up of all of the above, and it’s wildly delicious. I hope you love it too.