Nov 29, 2010
I la-la-love the flavor palette of this time of year: lots of cinnamon and nutmeg, cranberries, sweet potatoes… everything is earthy and warm and makes me want to curl up under a blankie with a cup of tea.
But we superheroes-in-training can only afford to do that on rare occasions. The rest of the time, we need foods with bright colors and bright flavors that get us fired up to lift heavy things,...
Oct 25, 2010
I really wanted a cute name for these meatballs.
I tried for, like, 10 minutes to come up with a workable play on caraway seeds. Get Carried-Away Seed Meatballs? I’m Caraway’d Meatballs? Caraway’d Away Balls? Dave grimaced.
His contribution: “Czech Out My Balls?”
And that is how we settled on the not-very-creative, but accurately-descriptive and patently-inoffensive...
Aug 8, 2010
Egg Foo Yong is one of the recipes in my cookbook Well Fed: Paleo Recipes For People Who Love To Eat. I updated this post with the new-and-improved recipe. Enjoy!
Egg Foo Yong
the all-American Chinese treat — PREP 10 min | COOK 20 min | SERVES 2
Egg Foo Yong has a deliciously confused identity. It’s not quite an omelet, almost a pancake, and somewhere beyond a fritter. It has become a 100%...
Feb 16, 2010
Dave and I, after much painful trial and error, have declared Sundays “socializing-free zones,” which means that except for major occasions – like Valentine’s Day’s Austin Marathon cheer zone – we don’t make plans with other humans on Sundays. It’s our day to sleep late, do laundry, cook for the week, read books, make plans to conquer the world, … or scrap all...
Feb 2, 2010
This recipe is adapted from a cookbook How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis and appears in my cookbook Well Fed: Paleo Recipes For People Who Love To Eat.
The foreword of Psilakis’ book compliments the author by saying, “you won’t find a recipe for the old familiar Greek salad” in its pages. I’m a HUGE fan of the old familiar Greek salad:...
Dec 17, 2009
Here in Austin, the weather is not very holiday-ish. It’s cold and raining and so gray as to be what I like to call gloomyGus. (That’s how I see it in my head. One word; intercap.)
The bone-chilling damp makes me wish that I would walk in the house and find a warm fire with a bowl of steaming stew on a small table next to a squishy chair… like when poor Jane Eyre finally arrives at...
Feb 22, 2009
In sixth-grade English, our class read a story about a Native American tribe in the Southwest. I’ve forgotten all but one fascinating detail of that story: the family ate meat cooked with chocolate. Thanks to my dad’s rule that we must at least try everything once, I ate a lot of weird stuff as a kid — raw lamb in kibbeh, chicken livers, capers — but this was something I simply...
Aug 5, 2008
I was craving Italian food last night, specifically, a big ol’ pile of pasta. But grains are out of my life. Turns out, it’s not the noodles I want, but those wonderful Italian spices.
Italian “Sausage” Sauté[Makes a 3-block Zone dinner; approx. 7 points for the whole meal, including dessert]
1-lb. ground turkey, chicken, or lean beef
Penzeys Italian Sausage...
Aug 1, 2008
You know what’s awesome? A hamburger with crumbled blue cheese and hot wing sauce. The creamy blue cheese mixing with the tang of the wing sauce cooled off with shredded lettuce and pickles…. mmmmm.You know what’s not awesome? The sugar-laden, no-fiber, make-me-chubby bun, and the poison-me bleu cheese.
I found a solution: Burger Salad
shredded iceberg lettuce
Jul 15, 2008
You can fuss around with recipes from Thai cookbooks to make the sauce more authentic, but if you just want to eat something delicious, and it needs to be ready to shovel into your pie hole as quickly as possible, this recipe will do it. Very tastily. This recipe will take you from just-walked-in-the-door-sweaty to eating-and-happy in about 10 minutes.
[Thanks to Thai Food Blog for the...