December 2010
139 posts
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Easy Sous Vide Wild Alaskan Cod
Here’s an experiment I performed tonight for dinner, all done in the interests of science laziness:
The question: Would dinner be palatable if all I did was grab two frozen wild Alaskan cod fillets straight out of the freezer and plop them in my SousVide Supreme (preheated to 130 F) for 30 minutes…
…dry them off…
…season them with freshly ground pepper and Aleppo chile...
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November 2010
136 posts
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Easy Paleo Frittata
You can essentially turn any leftover meat into a frittata. All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet, add some eggs and dairy/coconut milk, and pop it all in the oven until it sets. You can add herbs, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be.
Here’s just one example of how...
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Quick Sous Vide Salmon Dinner For Company
Tonight, our good friends came over to unload us of some of the crap we’ve been piling up in our house for the last few years. To thank them for taking our garbage, I made them dinner:
seared sous vide sockeye salmon (15 minutes at 130 F),
cauliflower fried “rice,”
braised green beans with tomatoes and onions,
and spicy sautéed mushrooms with anchovy.
Here’s my plate...
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Meal Planning Made Easy with a SousVide Supreme
Since I’ll be returning to work Wednesday night, I prepped some meat for workday dinners in my SousVide Supreme this morning.
(What? Don’t have a SousVide Supreme? Then make your own!)
I always want to maximize the cooking capacity of my sous vide cooker, so I knew that today I’d be simultaneously cooking a grass fed steak, a butterflied leg of lamb, and some salmon fillets because...
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Spicy Sautéed Mushrooms with Anchovy
This is another great recipe from the folks at Cook’s Illustrated. I refer to their books and website more than any others whenever I’m cooking something for the first time because I know I’ll always get great results from their recipes. I’m not super anal-retentive in the kitchen so it’s great that they are! In this recipe, I subbed out olive oil with more butter and increased the amount of...
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Braised Green Beans with Tomatoes and Onions
What do you do when the green beans you bought are a little too long in the tooth and tough? Slow-braise them until they’re tender in a tomato-based broth! What do you do if you’re out of Rao’s marinara sauce (I normally make a 1:1 ratio of Rao’s:chicken broth braising liquid)? You can make your own!
I adapted this recipe from Deborah Madison’s Green Beans Simmered with Tomato in...
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More Costco Finds: November 2010
Remember how much I love Costco? Here are my latest finds this month:
Wild Alaskan Pacific Cod fillets:
All individually vacuum sealed! Guess what I’m gonna be throwing in the SousVide Supreme later this week?
Peeled Christopher Ranch Garlic Cloves:
Yes, this is a huge ass bag but it was les than $5. Now, I’ll up the garlic quota in all my recipes until the bag runs out. I think...
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Paleo Trail Mix
Fitbomb’s Paleo trail mix is like crack. The two of us constantly make beelines to the pantry to scarf down a handful or three throughout the day when we’re home. It’s super duper easy to make if you live near a Trader Joe’s, where you can purchase all the ingredients except for the flaked coconut, and have a handy-dandy scale.
I love my scale. All you need to do is...
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Asian Ground Beef, Mushroom, and Broccoli Slaw...
I get 5 pounds of ground meat in my meat CSA pack every month so I always need to come up with inventive ways to dispatch with it so I don’t get bored. Tonight, on a whim, I decided to make Asian flavored lettuce cups. My recipe is pretty similar to the pork stir fry I made a week ago.
Assemble these ingredients:
1 lb of ground meat (I used grass fed ground beef)
1 lb of thinly...
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Greens, Eggs, and Ham (Version 2.0)
Since I had about a cup of leftover sautéed collard greens and ham, I decided to make a scramble with it for lunch this morning. I was going to be more ambitious and make stuffed egg omelets with it, but I was just too damn lazy. You guys sensing a trend here?
For the scramble, I beat together 5 eggs and some Kosher salt and pepper and poured them into my cast iron skillet with melted butter. ...
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Greens, Eggs, and Ham
Dr. Seuss would be damn proud. Dinner was on the table in 30 minutes and afterwards, there was only one skillet to wash.
Earlier in the day, I followed the recipe in Cooks Illustrated’s The Best Vegetable Recipes for shallow blanched collard greens. That way they’d be ready to sauté off when I got home. Also, I thinly sliced up a whole onion and trimmed and halved a ½ pound of Brussels...
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How To Cook Collards That Are Tasty AND Pretty
Normally, collards need to be cooked a long ass time before they taste good. But, by then, they take on a really unappetizing khaki color. You can’t just sauté them in some fat because they normally scorch before they soften enough. According to the nerds (in a good way) at Cooks Illustrated, the best way to cook collards (and any assertive greens) is to shallow blanch them before sautéing...
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Broccoli Slaw Roast Beef Salad
On a whim, I bought a bag of broccoli slaw the other day from Trader Joe’s. For lunch, I finally broke it open and added some extra shredded carrots (also purchased from TJ’s), sliced red bell peppers, and diced avocado.
I drizzled on some extra virgin olive oil and orange muscat champagne vinegar. Then, I added freshly ground black pepper and Kosher salt. I sliced up some leftover sous vide...
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Happy Turkey Day!
We’re heading over to the in-laws this evening to celebrate Turkey Day. While the younger rugrat napped, I quickly threw together some garlic caulilflower “mashed potatoes”…
…and roasted broccoli and bacon.
There will be a plethora of meats (albeit all factory farm-raised) and now I know I’ll have some Paleo-approved veggies to go with the tasty animal parts.
Happy Turkey Day!
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Dining Out Paleo: Rick's Cafe (Los Altos, CA)
To celebrate Turkey Day, I went to a cardio kickboxing class this morning and then our family went to Rick’s Café, one of our go-to brunch places, to nosh. Do you know how hard it is to find a brunch place that’s open on Turkey Day?
Rick’s is a family-friendly place that serves large portions of typical American diner food. Every breakfast plate comes with two large sides of carbs – a huge-ass...
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Quick Dinner on My Flip Night: Chicken Meatballs,...
Tonight, I’m dead tired. I’m always beat on the Wednesday I get off my 7-night workweek. While my kids were transfixed in front of the boob tube (Scooby-Doo is a multi-generational crowd pleaser), I threw together a quick grain-free dinner for Fitbomb and myself.
In the fridge, I had some sweet basil and parmesan chicken meatballs, carrots, and half a box of pre-washed organic baby spinach in...
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Eric Ripert's Recipe for Sautéed Shiitake... →
One of my favorite local foodbloggers, Food Gal, just posted Eric Ripert’s speedy recipe for tasty ‘shrooms. Another quick veggie side just in time for Turkey Day! I’ll definitely be making these soon but I’ll sub some butter in for the canola oil.
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Sous Vide Grass Fed Bottom Round Roast
Every time I make grass fed beef in my SousVide Supreme I expect the worst but secretly hope for something edible. Okay, I’m exaggerating a little but I normally either pick too high of a cooking temperature or the soaking time is too long so the meat comes out too well-done and/or has a powdery texture. Blech. Conversely, when I cook grain-fed beef in my water bath, the results are...
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Roasted Brussels Sprouts and Bacon
Yep, the same technique for roasting bacon with cauliflower and broccoli also works for Brussels sprouts!
Here’s what to gather to feed 4-6 people as a side dish:
1.5 lbs of Brussels sprouts
2-3 tablespoons of melted ghee, avocado oil, melted lard, macadamia nut oil, or fat of choice
4 slices of bacon, diced
salt and pepper
aged balsamic vinegar
Here’s what to do:
Preheat...
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Baked Yams/Sweet Potatoes
The folks at Cooks Illustrated write in their ever-so-modestly titled tome The Best Vegetable Recipes that the best way to bake sweet potatoes/yams is to lightly coat them in vegetable oil, pierce ‘em multiple times with a knife, and stick them in a 400°F oven for 45 minutes to an hour.
When I baked some tonight, I coated my tubers with melted coconut oil instead of vegetable oil before...
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Braised Escarole with Onions
I got a big ass escarole in my CSA box last Friday, so I looked in my trusty copy of Deborah Madison’s Vegetarian Cooking For Everyone to see how best to tackle it. Yes, I’ll admit that when I was a misguided youth I went through a vegetarian phase but now I’m reformed.
Her recipe for “Braised Escarole with Onion” seemed simple enough so I cooked some up, subbing in...
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Sous Vide Pork Chops Recipe
Let me show you how easy perfect pork chops can be.
A few days ago, I sous vided some pork chops (seasoned with Sagemary finishing salt and pepper, cooked at 134-140 F for 2 hours) so I’d have them ready for dinner tonight. Tonight, I took them out of the fridge…
…and dunked them into my SousVide Supreme that I’d filled and pre-heated to 134-140F.
I let them...
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Best Make Ahead Side: Garlic Cauliflower "Mashed...
I know I’ve posted this recipe before, but I just wanted to show how easy it is to prepare. I made it after work yesterday morning despite being dog tired.
The first thing I did was to fill up a large stock pot with an inch or two of water. I put the pot on a burner set on high, dumped in a steamer insert, and put on the lid.
While waiting for the water to boil, I washed and...
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Roasted Carrots
If you haven’t noticed, my favorite way to prepare veggies is to roast ‘em off in the oven. I love how roasting concentrates and intensifies flavors. Plus, you don’t really need to babysit the vegetables as they cook in the oven, and — best of all — prep time and clean-up are minimal. Remember? I can be really lazy in the kitchen — especially, at the end of a...
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Spinach, Squash & Salmon for Breakfast
‘Member how I posted about making salmon in my SousVide Supreme for lunch last week? How I just stuck the pre-sealed bag of fish right into the hot water without any prep? I wanted to replicate it tonight to see if last week’s lunch results weren’t a fluke.
While I slept the day away, my loyal minion filled and preheated my SousVide Supreme to 125 F. When I finally dragged my ass...
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Nuke 'n Bake Roasted Acorn Squash
When I woke up tonight, I knew that I wanted to make sous vide salmon (straight from the freezer) and sautéed spinach but I wasn’t sure what my second veggie side would be. I spied the lonely acorn squash that’s been languishing on my counter for over a month, and decided to try to roast it off. However, roasting it the conventional way (400F in the oven) would take about 45 minutes (not...
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Roasted Chestnuts From Your Toaster Oven
Personally, I find chestnuts a real pain to cook and peel so I like to buy them ready to eat. Trader Joe’s sells some that are steamed, peeled, and vacuum-packed and other places carry them in jars. While I was catching up on my beauty sleep, Fitbomb got it into his head that he wanted to roast some up the old-fashioned way.
He took 2 cups of chestnuts, scored the flat side of each with an...
Serious Eats Explains How to Tackle Turkey Day →
Here’s a handy schedule to help you tackle Turkey Day, but you need get your act together starting TODAY!
(Image: riptheskull)
Anonymous asked: OK. Got it to work (I think) but it did take a bit of hacking. Looking forward to trying some of your recipes. I have a sous vide, too, so was excited to see you use it regularly. Plus, you "operate" in my neck of the woods... SF Bay Area. Best, Cindy
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Chicken and Green Beans for Breakfast
Before going to bed this morning, I sous vided 4 chicken breasts (seasoned with Aleppo chile finishing salt and pepper, cooked at 140 F for at least 1 hr 35 minutes)so I’d have dinner (and leftovers) waiting when I woke up. When I finally got up this evening, I roasted off some mushrooms in my toaster oven (seasoned with salt and pepper and roasted garlic extra virgin olive oil at...
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Quick Nuked Green Beans Recipe
I love me some Trader Joe’s. I don’t always love the quality of their produce but it’s hard to pass up a 2 lb pack of pre-trimmed haricot verts. Tonight, I wanted to eat some buttered green beans but I didn’t want to boil water. Could I be any lazier? Don’t answer that.
Plus, Mark Bittman and Harold McGee advocate microwaving veggies over steaming because...
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Easy Paleo Herb Gravy Recipe
I’ve been wanting to try the herb gravy recipe from Elana’s pantry for a while. I love that it’s thickened with pureed onions and garlic instead of a grain or something from my old Chem 1A class (e.g. xantham gum). Tonight I adapted her recipe and used what I had in my pantry. I’m sorry but I don’t have homemade stock or organic turkey pan drippings just lying...
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