Nom Nom Paleo

Forky Friday: 9/26/14

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Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

Ready for my favorite food-related links o’ the week? Go grab your amber goggles and dig in!

Lego Kitchen

First things first: There is a kitchen made of Legos. Did you hear me? MADE OF LEGOS.

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

I suspect at least one of my children is already planning a kitchen remodel.

I Wear My Orange Glasses At Night

Who here saw last weekend’s Sunday Style section of The New York Times? It featured a surprisingly extensive article about the Paleo lifestyle, declaring that “the time has passed when it could be written off as a fringe movement.”

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

The newspaper of record has explored the Paleo lifestyle before, but the first time was almost five years ago. (Trivia: as longtime readers know, it’s how Henry and I originally learned about the “caveman diet.”) This time around, the Times contacted me out of the blue to interview me for the article. They even sent a photographer to get a shot of me in my goofy amber goggles, sitting on the kids’ messy bunk bed (because I refused to let the photographer into my even-messier bedroom).

So glamorous.

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

The article’s pretty fair, albeit a tad sensationalistic—especially when it refers to me as “something of a Martha Stewart of Paleo.” I’m fairly certain Martha would call that bit of hyperbole not “a good thing.”

(She wouldn’t be the only one. In fact, there are hundreds of Paleo-unfriendly comments on the online version of the article. I guess not everyone wants to be weirdos like us.)

Food Waste

On a less self-aggrandizing note, I came across an eye-opening report from Harvest Public Media about the excessive amount of food we waste in America. Get this: in 2012, we dumped 35 million tons of food in landfills—even though 1 in 6 Americans goes hungry. Yikes.

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

I go to great lengths to score the healthiest food available to my family—but I know I don’t always cook or eat it all.  After checking out this report, I’m reminded of the importance of doing my part in reducing food waste.

My actionable takeaways:

  1. Buy what we need, and eat what we buy.
  2. Meal plan like a champ.
  3. Finish our leftovers.

It’s that simple.

Oh—one more thing: I’m putting a “bucket of judgment” on my kitchen counter to collect all the food I toss. Shame’s the best motivator, right? If you’re ready to get inspired, watch the 30-minute video here.

Tomato-gate

Serious Eats recently posted three articles about tomato storage that blew my mind. (You can read them here, here, and here. I suggest strapping on a helmet first, to keep your brains in.) I’d always been taught that one should always keep tomatoes at room temperature because refrigerating ’em dramatically diminishes the flavor and changes the texture. My childhood memories of bland, mealy, refrigerated tomatoes reinforced this belief. I never questioned it.

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

Well, until now.

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How to Store Bone Broth

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How to Store Bone Broth by Michelle Tam http://nomnompaleo.com

With the kids back in school—or as I like to call it, The Friendly Neighborhood Petri Dish—I’ve been making plenty of bone broth to ward off the assorted bugs and ailments that the boys bring home. After all, bone broth is much more than a simple flavor booster for soups, stews, and stir-fries; it’s one of my favorite ways to keep the family healthy. At this time of year, Big-O and Lil-O seem to perpetually be on the verge of catching a cold, but a good night’s sleep and a steaming mug of bone broth in the morning seem to keep the worst at bay. I don’t want my boys missing school. (Confession: it’s mostly because I can’t get any work done unless they’re out of the house.)

How to Store Bone Broth by Michelle Tam http://nomnompaleo.com

In my cookbook, I offer three different methods to make bone broth, but I tend to either use a slow cooker or a pressure cooker. Whenever I’m pressed for time and/or feeling lazy (which is ALWAYS), I break out a programmable pressure cooker and dump in all the ingredients at bedtime. Even after the cooking time is up, the soup stays hot, so we can have fresh bone broth in the morning. I’m telling you: I’m totally investing in a second Instant Pot. (And no, Instant Pot doesn’t pay me to gush. I just do it ’cause I can’t help myself.)

How to Store Bone Broth by Michelle Tam http://nomnompaleo.com

I know, I know: to my loyal readers, the awesomeness of bone broth and programmable pressure cookers is old news. But here’s something we haven’t yet covered: once we’ve got ourselves a piping-hot pot of homemade bone broth, how the bleep are we supposed to store it?

Although Michael Ruhlman initially suggested keeping it at room temperature for up to a week (and simply boiling it each time before using it), he changed his mind after reading Harold McGee’s article in the New York Times. Even if refrigerated, the longest bone broth can be stored is a few days ’cause it’s such a spectacular growth medium for bacteria.

Here’s what I do with a freshly made batch of bone broth:

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Forky Friday: 9/19/14

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Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

I turn 40 tomorrow, so you have to be nice to me. For starters, I think you should crack me a joke. Big-O will go first:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Now, it’s your turn: leave me a joke in the comments below! Make me giggle for my birthday, and I just might send you a Mini-Michelle!

Ready for my favorite links from around the Interwebs?

No Joke

Henry took the day off work, and as I write this, he’s making the Chocolate Layer Cake from the Zenbelly Cookbook (a.k.a. my pal Simone’s No Joke Dark Chocolate Cake) for my birthday. (It’s kind of my favorite—I even strong-armed Simone into serving it at our cookbook launch party, remember?) Let’s see how close Henry gets to replicating this:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Right now, he’s muttering about how he doesn’t have the right pans, so my fingers are crossed.

[Update: He used Simone’s recipe to make cupcakes! And they’re perfect!]

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And by the way, if you’re wondering if Simone’s cookbook kicks butt, the answer is TOTALLY. I’ll be sharing her recipe for Pan-Roasted Chicken with Bacon and Apples with you soon, but here’s a peek at how it turned out:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Our family loved it so much that I’ve already made this dish twice this week.

Cheftastic Stamps

If I still used good old fashioned snail mail, I’d be all over the U.S. Postal Service’s new set of stamps featuring five celebrity chefs: Julia Child, James Beard, Joyce Chen, Edna Lewis and Felipe Rojas-Lombardi.

Sure, these portraits are a smidge creepy, but I still dig ’em.

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Germs Rule

Once upon a time, my hubby had a crazy-unstoppable Coke Zero habit. Like many others, he guzzled artificially-flavored zero-calorie beverages thinking that they were better than their high fructose corn syrup-sweetened brethren. Those chemicals, additives, and lab-concocted sweeteners can’t possibly be harmful as long as the drink is calorie-free, right?

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

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Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

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Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Autumn may trigger pumpkin spice cravings in most folks, but for me? Not so much. I yearn instead for hearty Ethiopian fare. It’s not just because I’m contrary by nature, like my mom. (I know you’re shaking your head, mom, but it’s true.) As longtime readers know from my Doro Wat recipe post, I fell in love with Ethiopian cuisine during my first semester in college. Naturally, the return of crisp, fall weather always stirs up memories of chowing on comforting stews at my favorite Ethiopian joints in Berkeley.

In other words, I’m feeling old and wistful about my glory days.

Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Thankfully, to scratch that nostalgic itch, I can turn to my review copy of Chef Peter Servold’s Paleo By Season. For those of you who don’t know Pete, he’s the classically trained chef behind Pete’s Paleo, a fantastic Paleo meal service that ships all over the U.S. Like all the best chefs, Peter knows that the quality of a dish hinges on the use of fresh, local, and seasonal ingredients. And in his beautiful cookbook, Pete groups his recipes by season (hence the title!) so that readers can cook the best of the available bounty.

Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Flipping through the “Fall” section of Pete’s cookbook, I yelped. I’d discovered not one, but three Ethiopian recipes. My favorite of this trio happens to be the simplest: Atkilt, a humble spiced root vegetable stew. I’d tinkered with my own recipe in the past, but I never quite nailed the flavor combination—and my attempts sometimes came out overly mushy, too.

Thankfully, early in his career, Pete worked at an Ethiopian restaurant—and not surprisingly, his version of Atkilt is spot-on. I was instantly transported back to my days as a wide-eyed freshman at Cal. All that was missing was my dorky tie-dyed leggings, jangly Telegraph Avenue jewelry, and cockroach-kickin’ Doc Martens boots. 

Ready to check out Pete’s recipe?

Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Here’s what to gather to serve 4-6 people as a side dish:

  • 2 tablespoons ghee
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small green cabbage (1 pound), cored and cut into 1-inch cubes
  • 4 medium carrots (1 pound), cut into 1-inch rounds
  • 3 teaspoons kosher salt, divided
  • 1¾ pounds white potatoes, cut into 1-inch cubes (you can substitute cauliflower florets if you don’t eat potatoes—but hey, did you hear that potatoes are now Whole30-approved?)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper

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Forky Friday: 9/12/14

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Forky Friday: 9/12/14 by Michelle Tam http://nomnompaleo.com

It’s been weeks since I last curated a bunch of tasty links from the interwebs. Sorry, Pops! (As I’ve mentioned before, my dad is probably my most faithful Forky Friday reader; when I fail to write a post, he communicates his disappointment via my mother—a champion at making me feel guilty and lazy.) Learning to balance my blogging along with full-time mommy duties has forced me to juggle like crazy, but things are finally starting to click now that the kids are back in school. Lesson number one: my productivity goes waaaay up when I stay off of Facebook and Gawker.

Without further ado, let the link love begin!

Kale, I Hardly Knew You!

Yup. I’m one of those hipsters that kowtowed to kale as the all-time Queen Bee vegetable.

Forky Friday: 9/12/14 by Michelle Tam http://nomnompaleo.com

My recipe index is filled with ideas that involve stir-frying it with bacon, braising it with carrots, and baking the frilly leaves into chips.

Forky Friday: 9/12/14 by Michelle Tam http://nomnompaleo.com

So naturally, my stomach dropped when I spotted this article in The Smithsonian that “exposed” kale and a bunch of other popular foodstuffs as genetically modified. The horror!

But after skimming the contents, I’m not all that concerned. Selective breeding’s been used for centuries in growing crops and raising animals, and this form of genetic modification doesn’t skeeve me out. I’ll still eat the stuff. (Heck, I’m pretty sure there were some arranged marriages somewhere in my ancestry, so I may be a genetically modified organism myself.)

Eggs: To Chill or Not to Chill?

Have you ever wondered why eggs in the U.S. are always refrigerated, but when you travel to other countries, the oeufs abroad are stored at room temperature?

Forky Friday: 9/12/14 by Michelle Tam http://nomnompaleo.com

NPR has an informative article about the history of egg preservation in the U.S., and why you should keep your eggs in the fridge if that’s how you bought ’em.

Paleo On The Telly (Down Undah)

Remember when Chef Pete Evans came to visit me in my home kitchen to film a cooking segment?

Forky Friday: 9/12/14 by Michelle Tam http://nomnompaleo.com

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LunchBots Giveaway!

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**UPDATE on 9/16/14: The giveaway is OVAH! Congrats, Theresa!**

As you’ve probably spotted in my epic Paleo Lunchbox Roundup, there’s no shortage of ways to pack your LunchBots containers with healthy (and eye-catching!) awesomeness. I do it every morning—and if I can do it, so can you. Especially if you win your own giant set of LunchBots containers!

LunchBots Giveaway 2014 by Michelle Tam http://nomnompaleo.com

Best of all, with so many LunchBots, you won’t need to wash your dirty containers for a few days. (I don’t like to waste water. I’m also lazy.)

LunchBots Giveaway 2014 by Michelle Tam http://nomnompaleo.com

Here’s what’s in the prize package:

  • An adult-size Bento Uno!
  • An adult-size Bento Trio! 
  • A Classic Quad!
  • A Classic Duo!
  • A set of Dips condiment containers!
  • A cute Rounds container!
  • A small Thermal!
This amazing set of LunchBots is worth over $150. (Check ’em all out here!) Want to win all this stuff? If so, click on this link or the picture below to get in on the giveaway:

LunchBots Giveaway 2014 by Michelle Tam http://nomnompaleo.com

The deadline to enter is 8 p.m. Pacific time on Tuesday, September 16th, so enter already. Good luck!


Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).

Paleo Lunchbox Roundup

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Who says Paleo lunchboxes have to be boring?

Paleo Lunchbox Roundup by Michelle Tam http://nomnompaleo.com

After combing through all the Paleo meal ideas on my blog (and in my cookbook and iPad app), are you still stumped about what to pack your kiddos (or yourself) for your mid-day meal? If so, don’t despair! Review this summary—devoted entirely to packed lunches.

Paleo Lunchbox Roundup 2014 by Michelle Tam http://nomnompaleo.com

Before I dive into the links, I have a few final reminders:

  • Some eaters—big or small—enjoy variety, while others like the same thing every day. But no matter what, make sure to pack real, nourishing foods: some protein, vegetables, healthy fats, and fruit. When I’m prepping lunches for the kiddos, I try to remember the Golden Rule of Lunches: Don’t pack anything in the kids’ lunchboxes that I wouldn’t happily eat myself.
  • At the same time, don’t be paralyzed by high-falutin’ notions of crafting a perfectly precious bento. Each year, Jackie Linder (my friend and creator of LunchBots) and I spend an entire afternoon preparing these boxes to look as tempting as possible—our aim is to inspire readers to make awesome lunches!—but let’s get real: our kids’ lunchboxes aren’t nearly so photogenic in real life. When I’m rushing to get the kids out the door in the morning, garnishes and visual flourishes are the last thing on my mind. (Here’s an example of what Big-O typically brings to school.)
  • Lastly: Get your kids involved in picking foods and packing their own lunches! If they have a say in selecting items from your real-food pantry, their food is more likely to end up in their bellies rather than the garbage can or trade box.

Okay—to review, here are the lunches from this year’s series (click on each image to read more):

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Paleo Lunchboxes 2014 (Bonus: Snacks!)

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Just when you thought Paleo Lunchboxes 2014 was over, I’ve got one more tasty installment to pull you back in! And what better way to keep you motivated to pack your own meals than to show you some of my favorite sweet and savory snacks packed in super cute LunchBots containers?

Paleo Lunchboxes 2014 (Bonus: Snacks!) by Michelle Tam http://nomnompaleo.com

Disclaimer: Everyone knows that fruits and vegetables are the best items to round out your packed lunches. No one’ll argue about that point—not the  omnivores, vegans, or Paleo Patrol. But let’s get real: sometimes, you just crave something crunchy, salty, and/or sweet. I totally get it. 

Paleo Lunchboxes 2014 (Bonus: Snacks!) by Michelle Tam http://nomnompaleo.com

Big-O, my 9 year-old, is a big fan of crispy and salty foods. Similar to my hubby, he’s never met a chip-like food he didn’t like. Thankfully, that can mean roasted seaweed snacks (I like SeaSnax and GimMe brands)…

Paleo Lunchboxes 2014 (Bonus: Snacks!) by Michelle Tam http://nomnompaleo.com

…homemade vegetable chips (like my homemade kale or mushroom chips)…

Paleo Lunchboxes 2014 (Bonus: Snacks!) by Michelle Tam http://nomnompaleo.com

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Paleo Lunchboxes 2014 (Part 7)

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It’s Labor Day, and that means that most kiddos (in the U.S., anyway) will be back in school for sure this week. WAHOO! Thank goodness for all those selfless and patient individuals awesome enough to be teachers. (Hi, Ms. Lin—I know you’re reading this!) 

Paleo Lunchboxes 2014 (Part 7 of 7) by Michelle Tam http://nomnompaleo.com

As you pack away your summertime apparel (goodbye, linen pants and white shoes!), let me share with you my last installment of Paleo Lunchboxes 2014. This lovely packed LunchBots bento is crammed with some of our family’s favorite finger foods: Lazy Devils (recipe in my cookbook and app) and Simple Crab Salad-stuffed tomatoes!

Again, don’t feel compelled to replicate this lunchbox exactly—the fun is in modifying any and all components to fit your own tastes. (In other words: yes, I know you’re a special snowflake.)

For example, the Lazy Devils are also super-customizable. Feel free to top your halved Perfect Hard Boiled Eggs with whatever you have on hand. In Nom Nom Paleo: Food for Humans, I offer tons of ideas on how to spice up your hard cooked eggs. See?

Paleo Lunchboxes 2014 (Part 7 of 7) by Michelle Tam http://nomnompaleo.com

And if you happen to be allergic to shellfish, please don’t eat the crab salad stuffed tomatoes with a side of EpiPen. Instead, mix up a batch of Spicy Salmon Salad or Madras Chicken salad (the recipe for the latter’s available in my cookbook and iPad app), and spoon them into the edible tomato cups.

Paleo Lunchboxes 2014 (Part 7 of 7) by Michelle Tam http://nomnompaleo.com

Pro tip: use smaller tomatoes than I did. I used plus-size heirloom tomatoes to pretty ’em up for photos, but the only way the lid’s going to fit is by smashing the stuffing (literally!) out of them.

Paleo Lunchboxes 2014 (Part 7 of 7) by Michelle Tam http://nomnompaleo.com

Ready to check out how to assemble this portable feast?

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Paleo Lunchboxes 2014 (Part 6)

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I bet the last thing you wanna do on this glorious Friday (before a three-day weekend, no less!) is think about packing a lunch, but I’m hoping I can nudge you in the right direction with the sixth installment of Paleo Lunchboxes 2014. Who can resist a beautiful and satisfying salad tucked into a lovely LunchBots container? Not me!

Paleo Lunchboxes 2014 (Part 6 of 7) by Michelle Tam http://nomnompaleo.com

Besides, even if your wee ones gag at the thought of tucking into a salad, there’s nothing that says these boxes have to be for kids. Last time I checked, adults need lunches, too.

Paleo Lunchboxes 2014 (Part 6 of 7) by Michelle Tam http://nomnompaleo.com

If you’ve got a peach, some thinly sliced prosciutto…

Paleo Lunchboxes 2014 (Part 6 of 7) by Michelle Tam http://nomnompaleo.com

…fresh salad greens…

Paleo Lunchboxes 2014 (Part 6 of 7) by Michelle Tam http://nomnompaleo.com

…and a handful of pistachios…

Paleo Lunchboxes 2014 (Part 6 of 7) by Michelle Tam http://nomnompaleo.com

…you’re in business: make my Watercress with Seared Prosciutto + Peaches! You’ll love the balance of savory and sweet—and the fact that prepping this salad takes almost no time at all.

Remember: If peaches aren’t your cup of tea, you can always use apples, nectarines, or pears instead. Not a fan of watercress? No problem—substitute your favorite leafy greens. Just promise me you’ll make your lunch, okay?

Here are a few tips to ensure that your salad tastes great when you crack open your LunchBots at mealtime:

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