Archives for category: Paleo-friendly

So we made something for the gluten-free friends, what about the vegans? This  recipe was inspired by two things: 1.  a few years ago BlueBunny Ice Cream put out a coconut cream pie limited edition that was absurdly addictive. Seriously, my dad and I killed a 1/2 gallon in like 2 days. 2. i’ve been intrigued by the thought of avocado as an ice cream base ever since I saw Marcel make Bacon & Avocado ice cream on Top Chef.

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Avocado Coconut Ice Cream

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I love seafood. LOVE it. And since Food Considered posted a big honkin’ lobster on her facebook page on the 4th of July, I’ve had crustaceans on the brain. Combine that with other variables including peak season for Jersey corn and tomatoes and an current obsession for quinoa, and the wheels started turning.

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Lobster Quinoa Salad

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The title of this post is somewhat of a misnomer, as there is a fair amount of garlic in the recipe, but honestly, if I included 4 of the 6 main ingredients in the title, you wouldn’t have read this, would you? Let’s cook!

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Apps are done, lets get down to business. MEAT.  No narrative today, grab some limes and parsley and get to it.

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I have SO much to post, but wanted to get this in for the weekend. As I’ve mentioned before, Sundays are for brunching. We have even discussed roasted vegetables before, so this is a bit redundant. What started as an excuse to grill outside and use my new springform pan ($3.99 at Ikea, thankyouverymuch) is now in heavy rotation.
Sit back, relax, and enjoy the food porn-y pics. I hope you’re inspired to make your own.  The general high protien / low fat-iness of the situation means you have spare calories available to indulge in an extra spicy bloody mary 😉

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I wrote this a while ago but held off on posting because I was submitted to a contest. I wasn’t selected as a finalist, so here ya go!

Mommy got treats for Mother’s Day, so Daddums deserved something special too, don’t you think?

A word about my Dad. He’s awesome. He’s taught me a lot of things over the years: how to drive, pre-calculus, that you’ll never be bored if you have a book close at hand, and most pertinent to this blog, that good food can nurture the body, heart, soul, and relationships.  I love you, Daddy.

My pops, he loves ice cream, and his favorite is peach ice cream. Of course, I can’t do things the easy way, so we spiced things up.

Grilled Brandied Peach-Honey Ice Cream
Inspired by Ezra Pound Cake

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One more from the Mother’s Day file:   In considering a simple hearty side dish, I wanted flavor and color without a lot of carbs or fat.  Zucchini season is approaching  so it’s an easy find in most farmer’s markets and produce aisles.

Shopping Tip:  For the best tasting and lowest priced produce, always choose something at peak season and farmed locally. Check out this cool website to find out what’s growing in your area: Sustainable Table
Recipe and pics after the jump…
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I’m off for warmer climates soon, so i’m posting a dish I made a while ago to get in the Latin spirit. This is almost an exact replica of a dish i had at Cafe Con Leche in January. I was so excited by the flavors and textures that I immediately said “I bet I could do this!”  And I was right.

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Greetings friends!
Short post as it’s not so much a recipe as “look what I did” but I have at least 4 posts half-started to lots to come this weekend.
Last night I was watching Diners, Drive-Ins, and Dives which usually elicits reactions of “ew” or “your cardiologist must love you”, but this time I saw something I could actually do with ingredients in the house.
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Hi Friends,
The weather report called for turned into a 19 inch snowpocalypse overnight so I had all day to hang out.  The realization that I had a nowhere to go and nothing to do led to this:
And fresh squeezed orange juice with sparkling moscato and a portobello and onion frittata made for a lovely brunch. Dinner was a bigger adventure. I found some beef ribs picked up on sale in the freezer, and had some herbs and veg from the weekend farmer’s market trip. Never made beef ribs before, but every recipe I found leaned more towards savory than the sweet / heat I prefer on a pork rib.  I decided to treat it as I would a whole roast.

 

Everybody in the pool!

Marinating in herb-y goodness

Beef Rib Rub:

  • Fresh Rosemary
  • Fresh Garlic
  • Sea salt
  • Black pepper
  • Cayenne pepper
  • Corriander
  • Lemon juice
  • Olive Oil
  • Turbinado sugar

Turbinado sugar is my current obsession. I’m supposed to be going dairy and sugar free but that’s just not going to work, but this organic, lower calorie sugar makes me feel not as guilty.  Also sold as “sugar in the raw”, it’s usually pretty expensive, but +1 for the farmer’s market  got a pretty hefty bag for a dollar. I didn’t even know what it was until watching Giada make shortcake last week, but now i’m all about it. I only added a tablespoon or so. Don’t want the meat to be sweet, just want to encourage carmelization.

Glass dish, rub the mix on, leftover red wine in the bottom of the pan, cover and in the oven for 2 hours at 300 degrees.
Cooking instructions thanks to one of my favorite sites Cooking for Engineers.
I love SO MUCH LOVE for Cooking for Engineers, because they explain why things are the way they are and have a handy measurement conversion calculator at the top. I’ve mentioned a few times that I have trouble following recipes as written, so at least this gives me some boundaries.

I can’t eat just meat so time to contemplate sides. I found a rather sad looking portobello mushroom, an eggplant, and a red onion in the fridge. I skimmed off the excess oil from the ribs leaving only the good stuff from the pan drippings. Sliced and dredged the veg in the makeshift marinade, added some balsamic vinegar, fired up the grill and went to work.

Quick Tip: Eggplant has a lot of moisture that makes it hard to get a good sear if it’s not breaded. When grilling or oven frying, sprinkle with kosher salt to draw the water out and cover with paper towels or tea towels.  Towels will soak up the water and you’ll get distinct, even grill marks.

Here’s what we ended up with  –

Next up – what I did with the rest of that wine.

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