AIP Shredded Chicken Empanada Recipe + Freezer Cooking for the AIP eBook
News about a new community eBook launched today, full of AIP recipes for the freezer and tips on how to save time and money on the Autoimmune Protocol. I'm also sharing news of an epic giveaway as well as a gorgeous recipe from the ebook: Shredded Chicken Empanadas.
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Guys, I have news.
I'm really proud to have been working on a community cookbook with some of my blogging friends over the last few months. And, if you're doing AIP, it's going to help you out a lot.
We recognised there was a need for people to be able to plan their meals, spend less money on fresh food and eat and cook well without spending all day in the kitchen, because that's what it can feel like on AIP. And then we thought: the freezer.
The freezer is such a valuable time saving tool, and you can use it to your full advantage when you're doing strict AIP. Totally.
The new eBook, brand new and launched today, is called Freezer Cooking for the AIP, and was collated and edited by Gutsy by Nature's Jaime Lubich Hartman. The book is packed full of recipes from your favourite bloggers, 30 of them, to be exact. Over half of the recipes were created exclusively for this ebook, so you're getting new and exclusive recipes that just need prepping, freezing until you want to eat them and then reheating to eat. Easy!
AIP can be quite a time intensive thing to do, and we reckon that the tips, recipes and advice in this ebook will save you time, and also money, because you'll have to shop less often and the food you do have will stay fresh (or frozen!) for longer.
Here's what you get in Freezer Cooking for the AIP:
30 recipe contributors, with 123 recipes, all fully tested
73 exclusive recipes written just for this ebook
All recipe directions include freezing, storing and serving - the thinking work has been done for you!
that you can prepare, freeze and reheat, that you won't have found elsewhere.
Recipe categories cover:
- Building blocks
- Appetizers and snack
- Soups and stews
- Main dishes
- Side dishes
The ebook also includes recipes from AIP print cookbooks including He Won't Know It's Paleo, The Healing Kitchen and The Paleo Approach Cookbook, which have been specially adapted to be freezer-friendly.
We've dedicated this book to our lovely friend and fellow blogger Martine Partridge, of Eat Heal Thrive.
I've contributed a beautiful fennel and lemon soup, which I love for breakfast because it's refreshing and soothing, as well as a dessert involving bananas and a chocolatey drizzle (lush). And some meatballs, because, well, everyone loves meatballs.
I seriously can't get over how much this ebook is going to help me. Doing a bit of prep and then having home made, healthy 'ready meals' in the freezer all week to cook when you need them sounds incredible! I'll be posting up photos of dishes I'm cooking from the ebook in the next few weeks, on my Instagram and Facebook.
You'll also find a huge giveaway worth over $1,000 (around £750) on the sales page - some really great prizes are being given away to celebrate the launch of the book. Go have a look for more details and don't forget to mention that you heard about it here.
Plus - I'm sharing one of the brilliant recipes from the ebook here, now, as a special treat for you. It's Christina Curp's Shredded Chicken Empanadas.
Because I love empanadas, and I know you do, too.
Shredded Chicken Empanadas
by Christina Maria Curp, from The Castaway Kitchen
From the ebook Freezer Cooking for the AIP
Serves: 10-12 empanadas
These little pockets of goodness take some work on the front end, but having ready to go food in the freezer that heats in 20 minutes is priceless. Perfect for grab and go meals, picnics or parties, these totally legit empanadas would make my Abuela proud!
Ingredients for preparation
1 tablespoon AIP friendly fat
1 large onion
2 cloves garlic
1 ½ pounds boneless skinless chicken thighs
1 ½ teaspoons fine sea salt (divided)
1 cup compliant sauerkraut
½ cup fresh minced parsley
½ cup bone broth
2 tablespoon molasses
1 ¾ cup cassava flour (more for dusting, as needed)
1 teaspoon cream of tartar
1 tablespoon grass fed beef gelatin
¼ cup + 1 tablespoon olive oil
1 tablespoon apple cider vinegar
½ cup water (approximately, as needed)
2 tablespoon olive oil (for brushing)
1. Heat a large cast-iron pot or skillet on medium heat. In the meantime, peel and dice the onion. Peel and mince the garlic. When the skillet has come to temperature, you can test this by drizzling water on the surface, when it dances it’s ready. Add in the fat, onion and garlic. Sauté until tender.
2. Add in the chicken thighs and 1 teaspoon salt. Brown on all sides. Then add in the sauerkraut and the parsley. Mix well.
3. Add in the bone broth and cover with a tight fitting lid. Lower heat to low. Cook for 20 minutes.
4. Remove the lid, stir in the molasses and let it simmer until the liquid is reduced by more than half. Remove from heat, use two forks to shred the chicken. Set aside.
5. In a large bowl mix whisk together the cassava flour, ½ teaspoon salt, cream of tartar and gelatin.
6. Drizzle in the olive oil and vinegar as you keep whisking until the dough gets crumbly.
7. Switch to a spatula. Next add in ¼ cup of warm water as you fold and mix with the spatula, add water one tablespoon at a time as needed until the dough is no longer crumbly.
8. Move dough to a flat surface and knead with hands until it is well combined. It should be malleable but not sticky. If it’s sticky dust with flour and knead again.
9. Make two equal sized flat disks with the dough and wrap in plastic wrap. Set in the fridge for at least 30 minutes.
10. When ready to work with it again, prepare a flat surface, have the warm water at hand and more flour for dusting as needed. Unwrap one disk at a time; it will be tough and crumbly. That’s fine. Let it come apart on your flat surface then add 1 to 2 tablespoons of water to the dough and knead it back to a smooth malleable consistency. Divide the dough into various equal sized balls. Each disk should make about 5 balls.
11. Set one ball in the center of your workspace, gently flatten with your hand. Cover with a piece of parchment paper and use a rolling pin to shape a 4-5 inch round, about the size of a tortilla. Use a spoon to fill with a small mound of shredded chicken. Then use spatula or dough scraper to lift the top side of the dough, gently fold it over and pinch the edges closed. You can gently roll them up a little to create a decorative border or use a fork to imprint on them. Scrape the empanada up and place on a baking sheet. Brush with olive oil.
12. Repeat this with all of the remaining dough. If some of the dough dries out as it waits its turn to be made into a lovely empanada, simply wet your fingers and massage it back to malleable texture. Alternatively, if you overdo the water on one, lightly dust it to dry up.
Once all of the empanadas are made, ensure they are spread out and not touching on the sheet pan. Place in the freezer for at least 3 hours. When they are properly frozen you can transfer them from the sheet pan to a freezer bag and store up to three months.
1. Preheat oven to 400 degrees F.
2. Place the frozen empanada(s) on a sheet pan. Bake for 15-20 minutes until the edges are golden.
Visit Freezer Cooking for the AIP for more recipes like this. I'd love to know what you think, let me know in the comments below.