Current category: 'Veggies.'
Dec 5, 2013
I la-la-love pink grapefruit, and the Thai Pink Grapefruit Salad from Well Fed 2 is a both unexpected (dried shrimp! coconut! lime!) and delicious. The combo of sweet, salty, cool, and creamy is irresistible — as is pink grapefruit all on its own.
We’re coming into grapefruit season now, so put away those shameful serrated grapefruit spoons and take a look at this technique I learned from my dad...
Nov 7, 2013
There are good reasons for me to eat sweet potatoes – like these science-y ones in this blog post about women’s health and carbohydrates, or these no-nonsense tips from Neely Quinn at Paleo Plan, or these facts about how nutritious these tubers can be.
But you know the real reason I like to eat sweet potatoes?
They are freakin’ delicious.
But sweet potato fries are so often disappointing. I...
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...
Jul 10, 2013
I’m visiting my family in Pennsylvania this week, and happy anticipation of grilling on the deck and splashing in the pool fueled my get-ready, packing frenzy. As long-time readers know, my mom and dad are (in)famous for their mad cooking skillz. One of my favorite summer recipes was my mom’s rice salad. Cool and slippery, it looked like colorful confetti in the bowl: white rice flecked with...
Jun 20, 2013
When I was a kid, my parents would sometimes take us to a food market in Reading, Pennsylvania (I think?) — stalls of butchers, produce vendors, prepared foods — and my two favorite stands were the bulk foods (sesame sticks!) and the Italian deli where we’d buy perfectly-spicy and just-greasy-enough, sliced pepperoni and brightly-colored giardiniera salad.
Traditional giardiniera salad is made...
Mar 30, 2013
I’m doing a cooking demo at the PaleoFX conference today, sautéeing up a batch of the sweetly-spiced Cauliflower Rice Pilaf from Well Fed, while wearing a microphone headset like Madonna. I may or may not vogue while on stage; the jury is still out.
Since you all can’t be there with us, I thought I’d share the recipe, just in case you want to stir up a batch yourself. Vogue-ing...
Jan 2, 2013
I like my music to be either upbeat or angry (or, in rare cases, heart-wrenchingly sad), but never middle-of-the-road mellow.
I like most of my clothing to be black or, alternately, vibrant colors like orange, neon green, hot pink, or red, but never pastels.
And I like my soups to be either big, chunky bits of meat and vegetables — cooked separately then arranged in a bowl and covered with broth — or...
Nov 13, 2012
I feel like I need to apologize to broccoli.
Whenever I do one of my presentations on Paleo (like this one in Estes Park), the example I use for my soul-sucking, pre-Paleo food is always “chicken breast with steamed broccoli.”
When I was a “dieter,” I ate a lot of chicken breast and broccoli. I mean: a lot. Like, truckloads full. I distinctly remember asking a sales clerk once if a...
Nov 11, 2012
So it’s Sunday afternoon at 5:00. I’ve just finished watching the Giants get slammed by the Bengals while simultaneously testing two recipes for Well Fed 2. Tomorrow is “errands day” with trips to the post office and grocery store on the agenda. But then I remember: I need to cook chicken breasts and sweet potatoes for my breakfast tomorrow. My inner 8-year-old pouts, stomps her...
Nov 7, 2012
Mashed Potatoes are creamy, comforting, delicious… and can be a bullet train to CrankyTown, thanks to their direct route over the craggy heights of Insulin Spike Peak. But bow your head in gratitude to the cauliflower. (What a friend we have in cauliflower!)
Mashed with some coconut milk, coconut oil, and chives, humble cauliflower provides all the texture and comfort of mashed spuds, without the...
Nov 5, 2012
If someone asked me, “Do you like soup?” my answer would probably be a meh-ish, noncommittal shrug. (I don’t know why someone would ask me if I like soup. Just play along; I’m trying to make a point.)
Generally speaking, I’m not a soup-a- holic.
But then, if I think about it, there have been some memorably delicious bowls of soup in my life. Chicken soup with liver dumplings...