October 2011
14 posts
Cooking Caveman with Jeff Nimoy: Stop Being A... →
This is excellent, and worth re-blogging.
nutritionista:
Jeff Nimoy of Cooking Caveman talks fat: what to cook with, what to skip, etc. Thanks for the shout-out!
Crock-Pot Love (Or: Chicken)
I still had all that delicious leftover peach grilling sauce from this recipe sitting in my freezer. And I had chicken breasts. And I realized: easiest delicious meal ever!
Ingredients:
3 boneless, skinless chicken breasts, thawed
2 c. peach grilling sauce (recipe linked above)
2 bell peppers, chopped (I used one orange and one green)
1 onion, chopped
1-2 jalapeños, seeded and diced (or...
My Great-Grandfather's Pumpkin Bars: Paleo Style
Neither quite a dessert nor quite a side-dish, this old family recipe falls somewhere in the genre of sweet potato casserole. And it’s a great addition to Thanksgiving dinner. Or, you know, any meal. Or snack. Or random afternoon. And now available in paleo.
Coconut, as you may or may not know, is the darling of the paleo community. You can read why here. In making this recipe...
Sunday supper: Chicken Fajita Salad
I love Mexican food. A whole lot. But since going paleo, I generally avoid things like tortillas and corn chips. Luckily, Mexican cuisine, with all its fresh flavors and vegetables, translates easily and well into salad form. Tonight I made chicken fajitas—the salad edition.
Ingredients:
2 boneless, skinless chicken breasts, cut into small pieces
1 onion, sliced
1 small jalapeño,...
Paleo(ish) Pumpkin Cheesecake (!!!)
‘Tis the season for pumpkin delectables! I had a sudden, out-of-nowhere craving today for pumpkin cheesecake. Honestly, I don’t think I’ve ever even HAD pumpkin cheesecake. But at about 3pm today, in the middle of my Thursday-workday afternoon, nothing sounded better. And when a craving like that grabs me, well, I just go with it. And so here we are.
Ingredients:
Crust:
...
Chicken Shepherd's Pie, or: Re-purposing...
Last week I cooked a chicken in the crockpot with carrots and onions to take to work for my lunches. I like to cook big batches of things, and divvy it up into smaller tupperware to make it easy to grab as I—inevitably—rush out of the house in the morning. At this point, however, I’ve grown a bit tired this dish, and so decided to repackage it. And so: chicken...
Caramelized onions with eggplant, mushrooms, and...
Tonight is another re-run night. I’m having one of my leftover pork chops and, needing a side dish, decided to do something with all that leftover eggplant that didn’t get used in this recipe. Since the eggplant was already thinly-sliced, having been initially intended for use as lasagna noodles, my options were limited. Sauteed? Yes, I think so, but with what? Well, I have all that leftover...
What's for brunch? Why, butternut hash browns!
I know, I know, we’re all tired of butternut squash… or ARE we? I had the last bit of my leftover squash AND a flash of inspiration this morning. I love the chance to make brunch on a late weekend morning. And I love, love hash browns. So I decided to turn my remaining butternut squash into a kickass hash brown Sunday brunch. Here’s how it went down:
Ingredients:
1/2...
Shout out!
I had dinner with my dear friend Jordan tonight. He currently lives in DC, but comes to the general Chicago area from time to time for conferences and such. It’s always a real treat to see him and catch up. He’s truly a kindred spirit.
We ate at Hamburger Mary’s in Andersonville on Chicago’s North Side. This place has its own microbrews, which is enough to make me...
Just you hold your horses.
I’ve got to work my way through some of these leftovers!
Yowza! Grilled pork chops in tangy peach sauce. ...
We’ve had a lovely Indian Summer in Chicago the past week or so, but I’m afraid the 70s and 80s are about to leave us again until… oh, about May, probably. And so: time to grill! (Now don’t misunderstand—I have no qualms about winter grilling. But this seems like a nice farewell to summer.) On the menu: thick-cut boneless pork chops grilled with a tangy peach sauce, and balsamic-marinated...
Aack!
I accidentally erased my first recipe, so I’m recreating it here.
Sauteed Kale with Bacon and Butternut Squash
Ingredients:
1/2 large butternut squash, peeled, seeded, and cubed
1 bunch of kale, trimmed and chopped into bite-size pieces
1/2 lb. bacon, diced (I like organic, nitrite- and nitrate-free from Trader Joe’s.)
1 small onion, diced
1 jalapeno, seeded and diced
3...
Noodle-less lasagna (Or: butternut squash...
One of my favorite ways to cook is to consult several different recipes for whatever it is I want to make and then cherry-pick, taking elements that I like from multiple recipes and combining them to make my own creation. Enter: paleo lasagna.
Butternut squash is looking like it’s going to be the ingredient of the week. Eh, what are you gonna do? It was on sale—this is real life, people. So...
On cooking and blogging and doing them at once
Multiple people in my life have been telling me for months that I ought to write a cookbook, start blogging, something, in order to keep a record of all my kitchen inventions. I love to cook: it’s my hobby; it soothes me after a hard day, wakes me up after a slow one, makes me feel successful and capable. So here it is: my blog, a place to gather all my recipes. Or at least the...
