Mar 14, 2012
Tomorrow, I’m doing a cooking demo at PaleoFX along with from Michelle and Kim from Caveman Cuisine. I chose Coconut-Almond Green Beans to share because this side dish is not only luscious and velvety, it’s ready in under half an hour, so it works equally well on weeknights and weekends — and if you add cooked chicken, pork, or shrimp to it when the beans are tender, it becomes a one-skillet...
Jun 9, 2010
There are some foods that cause rifts between even the closest of hearts. Foods like mushrooms, olives, capers, and even celery can bring an otherwise lovely dinner to the brink of disaster.
For me, that thing is cilantro. But my reaction is more complicated than I hate cilantro! – and I don’t have that genetic ‘cilantro tastes like dishwater’ thing. My problem: I only like cilantro in...
Jun 4, 2009
Step 1If your green beans are fresh: blanch them. That means you drop them into boiling water for, like, 5 minutes tops. Then drain them and move quickly onto step 3 so they stay hot.
If your green beans are frozen and/or are in a steamable bag: Steam them in the microwave and move quickly to step 3 when they’re done.
Step 2Heat a little extra virgin olive oil in a non-stick skillet. Use...
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...