This one pot dish has been on repeat in the McJordan home – all three of us love it! I really love the fact that it's quick and easy to make. You probably have all the ingredients in your home if you have a good selection of spices.
This dish is hearty, healthy and warming. I think it'll become a new favourite in your home too!
The highlight of this dish for my daughter Vienna are the olives. She is an olive monger. Like, she has a full-on addiction right now. It's actually pretty hilarious -- a two-year-old that loves olives. She comes home from daycare and says "mama, mama, olives, olives!". I don't mind because I'm an olive lover too. The apple doesn't fall far from the tree, clearly. Lately, we've been buying olives from the Cheese Boutique, and wow, they are good!
This recipe serves four but since we are three, we always have a good amount of leftovers.
Now if you're vegan or vegetarian and you've gotten this far reading, then you'll be pleased to know this recipe works well with organic non-GMO tempeh as well, instead of chicken.
I got the inspiration for this recipe from Chef Mike Daniel who I follow on instagram. I save a lot of his food photos because they always make me drool! I really love recipes that you can make by just looking at the photo. That usually means it won't require sweating in the kitchen for an hour or a long trip to the grocery store and I say "long" because you're scouring the store trying to find some rare ingredient.
Don't get me wrong, I LOVE grocery shopping, but I just don't have the luxury of time (I'm sure you can relate!) so I like to get straight to the point when I'm shopping.
Mike's original recipe calls for cod which is also delicious, if you wanted to try that! Here's the delicious recipe – enjoy friends!
*Ground paprika ranges from mild to spicy, add the smaller amount first and then taste test.
A note on the olives: I prefer using olives with the pit because they are more moist and much more flavourful. My daughter Vienna LOVES olives and she eats them and then spits out the pit, however, you’ll need to remove the pit if it’s not safe for your little one.
Someone recently made a comment on social media saying they've noticed I've been eating more meat lately and had to unfollow me (bye-bye!). Man, people are so cut-throat sometimes. I haven't increased my animal food consumption, it's always been about the same but I find that people are often surprised that we eat animal foods at home. I have no idea why everyone assumes we are a vegan or vegetarian family?? Perhaps it's because we eat a LOT of plant-foods. Also, we tend to eat animal foods in the evening when the lighting is crappy, so we don't take as many photos in the evening.
We eat the food that makes us thrive, mostly organic and mostly homemade.
Food judgment is like nails on a chalkboard for me. As in, I find it kinda irritating for about five seconds when people judge others based on whether they eat animals or not. My take is this: If you want to eat only 100% plant foods, great! Do that! If you don't, cool. My hope is that no matter what you eat, you limit sugar, processed food and you eat thoughtful food.
Meaning, think about where your food comes from and make the best choices for your family based on your budget and accessibility.
Speaking of accessibility, if you're living in the North Pole, you may not be chomping on Sexy Maca Balls and sipping on Turmeric Ginger Tea. On the flip side, if you're living in the South Pole, you're probably not eating elk or bison.
By the way, this recipe originally appeared in the Joyous Kitchen Challenge. Did you join us in January for that? You can join us on the facebook page because the page is still alive, kicking and thriving!!! Please join the facebook page to share healthy recipes and ask ANY questions about my books.
Have a joyous day and let me know if you try this recipe! Always love hearing what you think.