I love cookbooks. LOVE them. My favorite day of the week is the day I go through my cookbooks and meal plan for the following week. There are recipes that jump out at me that after making one time and become go-to recipes. I love trying recipes that teach new cooking techniques that I have not tried before.
As we transitioned to a paleo lifestyle, the cookbooks I have always used became a little bit more difficult to use. I went on a search for some paleo inspiration and wow! there was more out there than I thought there would be.
So far, these have been my favorites (not pictured - Beyond Bacon: Paleo Recipes that Respect the Whole Hog and Paleo Cooking from Elena’s Pantry those were in use when I took this photo). Of course I have a paleo cookbook for chocolate lovers, that was a no brainer.
I have a routine when I pick up a new cookbook. I go through and mark everything I want to make. After we try it, I either move the tab marker to the side of the book – noting “This is a good recipe!” – or just take the marker out all together – meaning, “Don’t make this again.” My favorite cookbooks are also marked with sticky pages that are ‘dusted’ with all kinds of ingredients (I’m the messiest cook on earth). I believe the sign of a great cookbook is a book that looks ‘loved’.
There is one recipe over the past month and a half that we have made so many times we have it memorized.
Madras Chicken Salad (a curried chicken salad)
It is so good. I have eaten it for lunch, dinner…breakfast. I can not get enough. My husband and I LOVE indian food. Every time we are in Maine we go to a wonderful little Indian restaurant that is down the street from where we used to live (it use to be a weekly hangout for us). So of course any curried chicken anything is sure to become a fast favorite.
Madras Chicken Salad
Adapted from Nom nom Paleo: Food for Humans
1 cup paleo mayonnaise
1.5 tsp Indian curry powder
2 tsp kosher salt
ground black pepper
2 Fuji apples
Juice from 1 lime
2 lbs shredded chicken breast (you could also use a rotisserie chicken)
1 cup cilantro, chopped
Mix the mayonnaise, curry powder, salt and pepper in a small bowl. Dice the apples into chunks and stir with lime to keep them from turning brown. Drain the lime juice and toss the apples in with the shredded chicken. Stir the curried mayo into the chicken and then add the cilantro and scallions.
We put our chicken salad on top of a bed of spring salad and spinach. It.is.so.delicious. This makes enough that we have it for dinner and my husband and oldest daughter have it for lunch the next day. It is also super yum in a Pure Wrap.