My Most Popular Egg Recipe of All Time

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I can’t believe I forgot to include one of my most popular egg recipes of all time in last week’s EGG-STRAVAGANZA! round-up. Tong Zi Dan is a traditional Chinese egg recipe that’s flat-out amazing in its simplicity. It just so happens that today (April 1st) marks the third anniversary of that recipe post, and it continues to be one of my most shared—probably because of its health-promoting properties. If you haven’t checked out my Tong Zi Dan recipe, what are you waiting for? Click here for the recipe!

Sisterhood of the Traveling Paleos

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Hey, Austin!

I’m sorry to have missed you guys when I was in Texas a couple of months ago, but I’ll be back in ATX in a week-and-a-half for a joint Q&A and cookbook signing with Melissa JoulwanDiana Rodgers, and Arsy Vartanian. So come to the Barnes and Noble at The Arboretum at 7pm on Thursday, April 10—it’s my one Austin-area book event!

To RSVP for this free event, click here!

Feeling Schweddy

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I adore Evan Kleiman’s Good Food show on KCRW, Los Angeles’s public radio station—and not just because it was one of the inspirations behind Saturday Night Live’s classic Delicious Dish sketches. Come on—you remember Alec Baldwin’s Schweddy Balls, right?

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Thanks to my subscription to the Good Food podcast on iTunes, I regularly listen to Evan dig into the very best of food culture. Along with The Splendid Table, Evan’s show represents the very best of food journalism on the radio.

And happily, Henry and I pop up on today’s edition of Good Food to talk with Evan about Paleo! 

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Egg-stravaganza!

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Eggs: they’re pretty magical. They’re amazingly portable, wonderfully versatile, and my favorite emergency protein by a mile. Like me, Henry loves eggs, no matter how they’re prepared: scrambled, poached, soft-boiled, over-hard, you name it. (My pun-loving husband might even describe them as eggceptional, but that’s going a yolk too far.) Plus, eggs are quite possibly the most nutrient-dense super-food around.

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[Photo: Bacon-Topped Deviled Eggs from my iPad® app]

Yes, we’ve all heard about eggs and cholesterol. But as Liz Wolfe writes in Eat the Yolks, “[t]he notion that cholesterol causes heart disease has been abandoned by many physicians and scientists. Why? Because after decades of studies and spin, there’s still no hard evidence to prove the hypothesis.” In fact, lowering dietary or blood cholesterol hasn’t been shown to prevent cardiovascular disease at all.

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I love how the late, great Nora Ephron put it

I have friends who eat egg-white omelettes. Every time I’m forced to watch them eat egg-white omelettes, I feel bad for them. In the first place, egg-white omelettes are tasteless. In the second place, the people who eat them think they are doing something virtuous when they are instead merely misinformed. Sometimes I try to explain that what they’re doing makes no sense, but they pay no attention to me because they have all been told to avoid dietary cholesterol by their doctors.

According to yesterday’s New York Times, the doctors are not deliberately misinforming their patients; instead, they’re participants in something known as an informational cascade, which turns out to be a fabulous expression for something that everyone thinks must be true because so many reputable people say it is. In this case, of course, it’s not an informational cascade but a misinformational cascade, and as a result, way too many people I know have been brainwashed into thinking that whole-egg omelettes are bad for you.

Seriously: most folks need not fret about limiting their egg intake. So listen to Liz: “Eat egg yolks with abandon—they are a health food. Why? Because the cholesterol in real food, like egg yolks, is not just a powerful antioxidant. It’s also packaged with other nutrients we need.”

Yolks aren’t just chock full of awesomeness—they’re the tastiest part of the egg, too.

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On average, our family of four goes through about four dozen pastured eggs each week—and we never get bored with ‘em. Want to be an eggspert in eggceptional egg cookery? Here are a bunch of ways to keep your palate eggcited and eggstatic! (I promise to stop with the egg puns now.)

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Forky Friday: 3/21/14

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Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

I’m smack-dab in the middle of another week of zombie drug dealing graveyard shifts, but I’m still keeping one eye on the Internet. Here’s what’s piqued my interest this week.

But first: some shameless self-promotion!

Costco’s Got More Than Just T.P. For My Bunghole

Are you a card-carrying member of Costco? As a longtime Costco addict (who especially digs the unique products at Costco’s warehouse stores in Hawaii!), I was incredibly stoked to be interviewed for an article in the Costco Connection a few months ago. But nothing beats the news that our cookbook, Nom Nom Paleo: Food For Humans, is now being sold in hundreds of Costco stores across North America!

Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

The fact that people across the continent can pick up copies of our book (at a steep discount!) while stocking up on batteries, sweatpants, diapers, and ginormous tubes of hair gel gives me the warm fuzzies. If you spy our cookbook at your local Costco, please snap a pic and tag me on Facebook, Instagram, or Twitter—I will love you forever!

Plus: attention, fellow San Francisco Bay Area residents! Henry and I will be signing books at the Mountain View Costco on Saturday, March 29, 2014 from 11am to 1pm! We’ll scribble in your books as you shop for Kerrygold butter, coconut oil, mac nuts, and other Paleo staples. Who knows? We might even hand out some of our exclusive Nom Nom Paleo action figures while we’re there. Click here to let us know if you’re planning to come say hello in Mountain View!

(Don’t worry: I promise not to inspect your shopping carts for packaged pasta and boxes of candy. I’ll leave it to my mini-minions to do the dirty work.)

Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

Austin, Here I Come!

Speaking of book signings, I had a blast meeting folks in Denver, Naperville, and Chicago last week (and hanging out with friends like Juli, Diana, and others) — thanks to all of you who came to say hi!

Forky Friday: 3/21/14 by Michelle Tam http://nomnompaleo.com

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Ruhlman on Paleo

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Last year, I struck up a friendly correspondence with Michael Ruhlman, about our respective food apps. For me, this was a Big Deal; after all, Michael’s been one of my one of my cooking and writing idols for, well…forever. He’s penned many of the best food books around (including Ruhlman’s Twenty, Charcuterie, Ratio, Ad Hoc at Home, and The French Laundry Cookbook), and I love his blog. I mean, who can resist his rants about everything from the uselessness of wooden spoons to cooking your own food and thinking for yourself?

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Naturally, I was floored when Michael agreed to write a blurb for the back cover of my cookbook last year, and I was honored when he recently invited me to guest post on his blog about Paleo. When I finally met Michael in person a few days ago, I think my knees actually buckled. I definitely need to work on my flop-sweat fangirl tendencies.

Check out my guest post on Ruhlman.com here.


Looking for my recipes? Head on over to the 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).

How Green Was My Chicken

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Scratching your head about what to make for St. Patrick’s Day? Try my sister’s phenomenal Green Chicken. It’s not exactly a traditional Irish dish, but it’s butt-kickingly delicious. 

Plus, it’s green! (Hence the name.)

This stuff’s even greener than the Chicago River right now!

If you don’t have chicken at the ready, you can use the emerald-green marinade as a sauce — just drizzle it in soups or on grilled meats for an instant boost of flavor (and color).

One more reason this recipe’s perfect for St. Patrick’s Day: my sister’s (married) name is Fiona Kennedy, which is just about as Irish as a Chinese-American gal can get.

Convinced? Then go get the recipe here!

(Want more Paleo-friendly St. Paddy’s Day recipes? Check out these recommendations from the Philadelphia Inquirer, A Girl Worth Saving, and Against All Grain!)


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).

Forky Friday: 3/15/14

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Forky Friday 3/15/14 by Michelle Tam http://nomnompaleo.com

I thought it was going to be teeth-chatteringly arctic in Chicago today – a stinging reminder for this California girl that spring has not yet sprung in all parts of the US of A. But happily, it’s not nearly as frigid as I expected. Yay!

Forky Friday 3/15/14 by Michelle Tam http://nomnompaleo.com

I’m in town for the weekend to attend a conference, eat my way around the city, and do two joint book events with my gal pal, Diana Rodgers. (If you’re interested in coming, go RSVP for our free book events at Anderson’s Bookshop in Naperville and CrossFit 312 right here in Chicago!) 

Forky Friday 3/15/14 by Michelle Tam http://nomnompaleo.com

But before I do, I suppose I better get caught up with another edition of Forky Friday. Are you ready?

Reading is Good For You

Forky Friday 3/15/14 by Michelle Tam http://nomnompaleo.com

I know that Paleo books are hitting shelves at a fast and furious pace. Yes, our cookbook, Nom Nom Paleo: Food for Humans, is my personal favorite (shameless plug alert!), but there are two brand-spankin’ new books you really must check out:

Joshua Weissman, the talented young man behind the gorgeous Slim Palate blog, has just released his first cookbook, The Slim Palate Paleo Cookbook. I’ve hung out with Josh a few times, and each time, I’m awestruck that he’s already figured out – at the tender age of 18! – what most folks never get: that the key to good health is getting into the kitchen and cooking nourishing food from scratch. Heck, it took almost 40 years on this planet for this old lady (I’m pointing at myself) to come to that realization.

When I was a senior in high school, I was still buying lunch from the school vending machines (Doritos and Hawaiian Punch, thankyouverymuch) and mainlining non-fat frozen yogurt. Josh is a wonderful role model for eaters of all ages – and he has amazing skills behind the stove and camera to boot. 

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Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake

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Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

By the time I get home from a long nightshift, I’m hungry for “dinner”—even if it’s 8 in the morning. While it’s mighty tempting to just mash up some canned tuna with avocado, the food snob in me sometimes demands a fancier meal. One that doesn’t come out of a can. 

In an ideal world, someone else would cook for me (and clean-up, too), but with the kids at school and Henry at work, I’m left to my own devices. Luckily, what I’ve devised for this type of occasion is a frou-frou fancy-pants dish that’s a breeze to assemble: Fish en Papillotte with Citrus, Ginger, and Shiitake.

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The name may sound complicated, but it really doesn’t get much simpler than this: fish and vegetables are steamed in a tightly sealed paper packet with aromatics and a bright, tangy sauce. (Not sure what kind of fish to buy at the market? Check the Monterey Bay Aquarium Seafood Watch.) 

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

After all, even if you’re cooking for just one, you deserve to eat something special. It’s important to practice self-love, right? In fact, as you’re preparing this dish for your seafood-loving self, I insist that you belt out The Greatest Love of All by Whitney Houston and/or chant this daily affirmation:

Here’s what you’ll need to feed one lucky person:

  • 1 tablespoon coconut aminos
  • 2 teaspoon freshly squeezed orange juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon fish sauce
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon minced ginger
  • 2 fresh shiitake mushrooms, thinly sliced
  • 6 ounce skinless white fish fillet (like cod, which is what I used)
  • kosher salt (I use Diamond Crystal brand)
  • freshly ground black pepper
  • 3 thin orange or lime slices
  • 1 green onion, trimmed and cut into 2 inch sections

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

Garnish

  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons thinly sliced green onion

Here’s what you do:

Preheat your oven (or toaster oven) to 450°F. In a small bowl, combine the coconut aminos, orange juice, rice vinegar, fish sauce, and sesame oil.

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam http://nomnompaleo.com

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Paleo Eats: 3/1/14

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The kids spent the night at their grandparents’ last night, but we didn’t have the luxury of sleeping in. At the crack of dawn, Henry and I rolled out of bed, made a quick breakfast of scrambled eggs with furikake (I use Urashima All Natural) and homemade sriracha

Paleo Eats: 3/1/14 by Michelle Tam http://nomnompaleo.com

…and headed out to San Francisco to meet up with Chef Pete Evans at the Ferry Building Farmers Market.

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Pete’s visiting from Down Under, where—as my Aussie readers know—he’s an acclaimed mega-celebrity chef, having launched the hugely popular and award-winning Hugos restaurants before becoming a cookbook author and television heartthrob. For the last few years, Pete’s been a judge on the TV cooking competition show My Kitchen Rules—a ratings monster for Channel Seven. Americans may recognize Pete as the host of his PBS series, Moveable Feast.

Best of all? Pete cooks and eats Paleo.

Paleo Eats: 3/1/14 by Michelle Tam http://nomnompaleo.com

Pete’s newest book, Healthy Every Day—which makes its debut next month in Australia—is filled with delicious and nutrient-dense real-food dishes. Yes, quinoa makes an appearance here and there, but even the most fanatical orthodox Paleo eaters will heartily agree that the pages of Pete’s cookbook offer brilliant, creative takes on the healthy, nourishing foods we all enjoy.

Paleo Eats: 3/1/14 by Michelle Tam http://nomnompaleo.com

And let’s face it: his dishes are pure eye candy.

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Pete and I have corresponded via email for months, but we hadn’t met in person until today. In town to shoot footage for his new “Recipes for Life” series, Pete asked me to accompany him on a trip to the San Francisco Ferry Building Farmers Market. Our plan was to pick out some fresh, local ingredients (with a small camera crew in tow), and then head back to our house to film our cook-a-thon for his show.

Paleo Eats: 3/1/14 by Michelle Tam http://nomnompaleo.com

Paleo Eats: 3/1/14 by Michelle Tam http://nomnompaleo.com

We got to the Ferry Building early to avoid the crush of the Saturday morning crowd. As I chatted with Pete, his producers and camera-wielding geniuses, Rob Tate and Gustavo Monroy, circled and swooped around us…

Paleo Eats: 3/1/14 by Michelle Tam http://nomnompaleo.com

…while I did my best to avoid looking awkward.

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