Nom Nom Paleo

Forky Friday: 9/19/14

Pin It

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!]

image

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

Read more

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

Pin It

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

Read more

Forky Friday: 9/12/14

Pin It

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

Read more

LunchBots Giveaway!

Pin It

**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 Lunchboxes 2014 (Bonus: Snacks!)

Pin It

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

Read more