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.
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.
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?
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
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.
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.
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?
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?
**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!
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.)
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:
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).
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?
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.
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)…
…homemade vegetable chips (like my homemade kale or mushroom chips)…
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!)
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?
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.
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.
Ready to check out how to assemble this portable feast?
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!
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.
If you’ve got a peach, some thinly sliced prosciutto…
…fresh salad greens…
…and a handful of pistachios…
…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:
Out of packed lunch ideas? Fear not, Nomsters: I’ll save the day with Part 5 of Paleo Lunchboxes 2014, my collaboration with the super-stainless-steel-container-makers at LunchBots!
Today’s packed lunch shines the spotlight on one of my favorite finger foods: Egg Foo Young patties! These portable protein- and veggie-packed savory pancakes are totally customizable with whatever you have sitting in your fridge. (Except for maybe that mushy pile of melting vegetables that you forgot about in the back of your crisper.)
My original recipe for Egg Foo Young is up on this blog, but readers of my cookbook know that I’ve since published a streamlined version in Nom Nom Paleo: Food For Humans. (If you don’t have my cookbook—shame, shame! Lucky for you, I don’t hold a grudge. You can find adaptations of my Egg Foo Young recipe here and here.)
I’m not pulling your leg when I say that Egg Foo Young’s a crowd pleaser and so dang easy to make. Seriously: I even made a batch for Chef Pete Evans when we cooked together back in March—on camera!—because I knew there was no chance I’d goof.
For today’s lunch, I’ve paired these tasty patties with a warm thermal LunchBots container filled with Garbage Soup because they’re a match made in lunch heaven.
Ready to make this lunch? Then read up on my pro tips to ensure perfect Egg Foo Young patties!
Can a new week be upon us already? Well, turn that frown upside down: Part 4 of my Paleo Lunchboxes 2014 collaboration with LunchBots will chase away your Monday blahs and beat them into submission!
After all, Cracklin’ Chicken is the real food answer to all your woes. I know it makes me feel better whenever I’m in a funk.
Don’t tell me you haven’t made my Cracklin’ Chicken yet. You really have no excuse—it’s ridiculously easy and totally tasty. Peep the recipe over here!
Cracklin’ Chicken tastes best right out of a cast iron skillet, but like all fried chicken, it tastes fantastic cold. Believe me: I routinely crisp up extra thighs so that I can have extra to nibble on straight from the fridge.
Not sure if your kids will eat cold chicken? Offer them a piece and see how they like it. It’ll be good news for you either way ’cause if they turn their noses up at it, more for you!
But believe it or not, no one can live on Cracklin’ Chicken alone, so I’m stuffing this packed lunch with tons of veggies and a sweet treat as well.
Ready or not, here comes Part Three of Paleo Lunchboxes 2014!
I know it’s Friday, and the last thing you want to think about is preparing food and packing a pretty LunchBots for yourself and/or your kiddos. I feel your pain. That’s why today’s box is filled with a variety of leftovers that you can throw together in a flash.
Yes, I said LEFTOVERS. And no, it’s not a dirty word.
Before I starting eating Paleo, I never contemplated making extra food to save for later. But now that I cook virtually all of our meals, I always make sure to have leftovers. Eating out (while staying Paleo) can be an expensive hassle, so for me, cooking is a necessity. It’s kinda like flossing: you just have to buck up and do it. That’s why having ready-to-eat proteins and veggies in the fridge is a lifesaver.
Besides, having a bunch of ready-to-eat veggies on hand that we can nosh on at any time means we’re much less likely to reach for something unhealthy. Am I right, or am I right? (Answer: I’m right.)
Hello again! As promised, here’s the second installment of Paleo Lunchboxes 2014, my collaboration with our pals at LunchBots—the gleaming stainless steel food containers you see in these posts. Our mission is to demonstrate that packed lunches can be simple, nourishing, and magically delicious for kids and adults alike.
Like the first box in this year’s series, today’s lunch can be assembled the night before, so all you’ll need to worry about in the morning is dragging yourself out of bed and eating breakfast. And wiping the sleep from your eyes.
Spicy Tuna Cakes are a big hit with our whole family…almost. (Big-O digs these portable veggie-and-protein cakes, but Lil-O doesn’t like spicy foods, so he’s less of a fan. Man, six-year-olds have no taste.)
Bonus: these tuna cakes taste great cold, too.
You can whip up a dozen (or even double the recipe!) in advance, and pack the next day’s lunchbox(es) before you go to bed. Your reward for planning ahead? Getting to hit the snooze button a couple of extra times in the morning.
My recipe for Spicy Tuna Cakes has been around for a while now; it was first introduced in my iPad app, and since then, it’s popped up in my cookbook and on my blog). So if you haven’t tried ’em yet, what are you waiting for?