Current category: 'Dressings/Sauces.'
Nov 25, 2013
It’s well known amongst my family and friends that at the Thanksgiving table, I am the champion of constructing the Perfect Bite. You know what I mean, right?! That’s when you spear a piece of bird, add a hunk of (paleo) bread stuffing*, dunk it in the little gravy puddle on your plate, and top it off with a dollop of tart cranberry sauce.
The recipe below is the cranberry sauce...
Oct 27, 2013
My husband Dave and I are on Day 61 of our elimination diet, and he recently learned that he has a mild sensitivity to eggs. [sad trombone]. We can try re-introducing them in a few months, after our guts have healed, but for now, he can’t eat eggs — and I’m boycotting them in solidarity. While Dave is most bummed about breakfast, I was more concerned about the lack of homemade mayo in our...
Aug 14, 2013
As I mentioned in this post from back in May, I ate a lot (A LOT!) of the skinless Balkan sausages called ćevapčići while we journeyed through Slovenia, Croatia, and Bosnia-Herzegovina. The ćevapčići were a really tasty way to get a protein infusion to balance the wine, beer, and kremšnita (ahem) that I was enjoying in a regular basis.
Throughout our travels, I ate ćevapčići about 8 times, and...
Aug 14, 2013
On our travels in May and June, we ate this red pepper+eggplant condiment in almost every restaurant from Lubljana, Slovenia to Dubrovnik, Croatia. Each chef’s version was different, ranging from spicy to sweet and varying the ratio of red pepper to eggplant. All of them were tangy and luxurious.
When I got home, I started working on my own version, and I think this one is The Keeper. It combines...
Aug 19, 2012
I’ll be updating my original mayo post soon with this video and some helpful tips I’ve gathered from the 296 (!) comments on that post.
Until then, feast your eyes on our first how-to video! Big love to Dave for planning the shot list and shooting the video, being a supportive director, writing the theme music, and doing all of the editing — and hugs of thanks to Jude of SmartSexyPaleo for...
Jun 29, 2011
Summer is about to jump off the hook. We’re just a few days away from the numero uno, all-American, let’s-have-a-giant-food-fest-in-the-name-of-patriotism holiday. I’m joining in the new Whole30 that starts on July 1, so I’m shoring up my commitment to help me navigate our social calendar, which is currently bursting at the seams with get-togethers, travel, cookbook...
Feb 24, 2011
Oh, man! I’ve been having way too much fun playing around with variations on my homemade mayo.
High on the success of my creamy Italian dressing experiment, I wanted to concoct something “like ranch, only better” because between you and me, I’m not a dill fan.
But you know what I do like?
Come on! You do… CUMIN
So, check it: Cumin-Lime Dressing… in a flash.
Jan 25, 2011
When I was a kid, I hated sandwiches… especially ham & cheese – but I loved salads… especially with lots of creamy Italian dressing. My mom would pack my lunchtime salad in a Tupperware container, then put the bottled creamy Italian dressing in a plastic baggie. All I had to do was cut the corner off the bag and squeeze out the dressing. Pretty genius, right?
Now I mostly dress our...
Jun 3, 2010
Updated October 26, 2013: I just cracked the code on an eggless version of mayo that’s almost as good as this one. If you can’t eat eggs, check out this delicious mayo recipe made with flax seeds instead.
Updated September 10, 2012: New how-to video! The vid should help clear up any confusion about how easy it is to make your own mayo. YAY! Also, be sure to read the comments; there are some...
Oct 29, 2009
Left to my own devices, I tend toward Mediterranean or Middle-Eastern seasonings: cumin, fresh parsley, lemon juice, garlic. I like to make dishes that taste like they’d be best enjoyed on a sun-dappled patio, overlooking an olive grove or turquoise blue waters.
But my main man Dave, he likes Asian. Every Friday afternoon, he takes himself out to lunch at Zen, and more often than not, when I just...
Aug 5, 2009
When you think of pesto, you probably envision the traditional pesto alla genovese: mashed basil leaves with tons of olive oil, pine nuts, and parmesan cheese… which probably means you’re not eating much of it these days, what with dairy being fooda non grata (yes, I made that up!) on our dino-chow menus.
I’ve got good news: There are lots of tasty ways to make pesto varieties that...