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What to Serve with This

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Pedidoc
ShelleyM
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What to Serve with This Empty What to Serve with This

Post by ShelleyM Mon Jun 03, 2019 9:18 pm

We are having guests for dinner. This is a very tasty recipe. I have never been able to think of a substitute for the corn. Suggestions are appreciated. Also, what else would you serve with it? Would a mash of some sort? Parsnips or sweet potato?

Balsamic Chicken with Corn and Swiss Chard

Olive oil
Balsamic vinegar
Bbq sauce
Dijon mustard
Skinless boneless chicken breast
Swiss Chard
Corn
Bacon
Butter
Scallions

The breasts are grilled in the glaze of balsamic and bbq and dijon. Served over a sautee of the other ingredients.
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Post by Pedidoc Mon Jun 03, 2019 9:52 pm

I think I would sauté sweet potato cubes and sub them for the corn and I would probably use shallots instead of scallions. I would serve it over cauliflower rice.
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Post by Narrowminded Tue Jun 04, 2019 7:36 am

Pedi has an excellent idea. You could also try butternut squash in place of corn or Brussels sprouts too
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Post by ShelleyM Tue Jun 04, 2019 8:15 am

Why swap out the scallions? I think the Brussels sprouts with chard would be too much green. I have not ever eaten butternut squash. How does the taste compare to sweet potatoes? When I make cauli rice, it is always mushy. How do you make it?
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Post by Pedidoc Tue Jun 04, 2019 10:19 am

ShelleyM wrote:Why swap out the scallions? I think the Brussels sprouts with chard would be too much green. I have not ever eaten butternut squash. How does the taste compare to sweet potatoes? When I make cauli rice, it is always mushy. How do you make it?
The scallions are more of a bitter taste, where as shallots have a bit of a sweeter taste to me.  I just think the corn provided the bit of sweetness, so was trying to balance the flavor profile.
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Post by ShelleyM Tue Jun 04, 2019 11:06 am

Makes sense to me. Smile
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Post by ONTARIO Tue Jun 04, 2019 5:48 pm

What about chickpeas?

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Post by ShelleyM Tue Jun 04, 2019 6:01 pm

Are chick peas Primal? That would be a blessing!

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Post by ekba Tue Jun 04, 2019 6:50 pm

The most recent iteration of Mark Sisson Primal has legumes as “OK”.

Not sure that should matter - if you have real, whole foods that don’t bother you, why not eat them? In that spirit, get some nice local corn, cut it off the cob and use that.
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Post by ShelleyM Tue Jun 04, 2019 6:57 pm

Thank you! Sometimes I get caught up on rules. Smile

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Post by ekba Tue Jun 04, 2019 8:41 pm

Keep in mind that it is the Primal Blueprint. Not Primal Law or Primal Religion. The blueprint defines the structure of the building, but the paint, trim and furnishings are up to the needs and preferences of the people living in it.
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Post by Pedidoc Tue Jun 04, 2019 10:55 pm

Great analogy, Ekba.
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Post by ShelleyM Wed Jun 05, 2019 8:07 am

I understand the Primal Blueprint is just a guide, but until I have lost all this icky weight, I do not stray from it intentionally. When the Primal lifestyle is ingrained and genuinely a lifestyle, I might not be so strict with myself.

I intended to make the above recipe with sweet potatoes/shallots instead of corn/scallions and serve it with roasted cauliflower. Swiss chard is apparently unavailable to rural communities at the moment, so I went a completely different direction and made Cilantro Lime Jalapeno Chicken with cauli rice and stuffed zucchini. Oh my goodness, the zucchini was terrific! I was pretty impressed with myself for just winging it.

Cut medium zucchini in half. Grill both sides until just soft enough to scoop out the center with a spoon. Chop a handful of grape tomatoes, some cilantro, and the scooped out zucchini. Mix and toss in some cotija cheese and fresh ground black pepper. Mound the mixture into the zucchini, and roast for 20 minutes in a moderate oven.
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Post by Rig D Wed Jun 05, 2019 8:11 am

Good work. DW has recently gotten hooked on the umpteen jillion cooking shows on cable and as a result has become much more adventurous in winging substitutions and ad hoc changes to her patented good recipes. Since we've been married, she grades every recipe on effort to prepare and on taste. At this point, if it doesn't get an A on both scores, it never gets repeated. But since the new tv interest the number of new concoctions has increased a lot.
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Post by Narrowminded Wed Jun 05, 2019 8:12 am

Butternut squash has a sweetness to it. I love to sauté bacon, onion, Brussels and butternut. The bitter and sweet play nicely off of one another. You can also make butternut oven “fries” from it too.
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Post by ShelleyM Wed Jun 05, 2019 8:44 am

I spend a fair amount of time crocheting and knitting to cooking shows. They are my favorite. I agree with DW on the scoring system. If a recipe requires a lot of effort and doesn't score an A, it never gets repeated.

I will have to try butternut squash. Thanks for the synopsis NM.
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