Nom Nom Paleo

Paleo Eats: 9/13/12

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My week of graveyard shifts didn’t end ‘til yesterday morning, but I was back in Mommy Mode just a few hours later. I’ve practiced the weekly nocturnal/diurnal flip for over a decade, so I’ve got it down to a science. Like clockwork, I passed out early last night and got enough shuteye to resurrect me from my zombie-like existence. It was imperative that I fully recharged my batteries; Henry's been slammed with early work meetings, so I knew the a.m. kid-herding was my solo responsibility.

Miraculously, I managed to dress, feed, and pack a lunch for Big-O before hustling him off to school. With Lil-O happily munching on a plate of eggs, I finally had sufficient breathing room to fix myself a proper breakfast.

I rooted around in the fridge and freezer before pulling out the ingredients for a frittata: eggs, frozen spinach, leftover sautéed mushrooms, cherry tomatoes, and a splash of coconut milk.

I seasoned the batter with a few dashes of Red Boat Fish Sauce — my go-to seasoning for eggs these days. (Who am I kidding? I flavor everything with that bottled umami.) I started the frittata on the stove, and finished it off under the broiler in my countertop toaster oven.

frittata is an under-appreciated gem that never fails to brighten my day. Just like Ken Jeong.

A few hours later, I pillaged the fridge again in search of lunch. My mission was to clear out as much space as possible ‘cause I knew my weekly veggie CSA delivery was arriving in the afternoon. 

Soon, my kitchen counter was piled high with a mishmash of ingredients. When in doubt, I start with alliums, so I grabbed half an onion and thinly sliced it…

…before softening it in a hot skillet with a spoonful of coconut oil.

Next, I added a large handful of baby dino kale and a requisite sprinkle of Red Boat Fish Sauce.

I rounded out my lunch plate with some chicken apple sausage and a pile of Mother-In-Law’s Kimchi.

"Random," you say? I prefer to call it "global fusion." Food always tastes better with fancy names.

I’d made breakfast and lunch with just one skillet, so I figured I’d do the same with dinner. I spied a ready-to-cook top round roast in my defrost bowl, so I prepped it for a quick stir-fry by slicing it thinly and against the grain. 

As you may remember, I haven’t been a big fan of top and bottom round roasts. No matter what technique I’ve used — sous vide, slow roasting in the oven, you name it — I ended up with tough, dry meat.

But then I met Lynne Curry, the author of Pure Beef (one of my favorite resources for cooking meat!) and undisputed master of preparing grass fed beef. I peppered her with questions about the best ways to cook different cuts of cow, and shared with her my dislike of top round. Lynne’s advice: Always prepare it using a quick, high-heat method — like stir fry.

While the beef slices bathed in a simple marinade, I browned onions and mushrooms in my trusty skillet.

Next, I added broccoli and a bit of homemade bone broth.

As the florets softened, I made a pile of carrot ribbons with my julienne peeler.

Once the veggies were ready, I removed them from the pan and threw in the marinated beef.

Once they got a quick sear, I tossed in the vegetables and seasoning.

Emergency protein is always the way to go when you’re short on time and ideas.

I ate the stir-fry with half a baked yam, and as a chaser, I served steaming bowls of bone broth to ward away evil viruses. My guys are feeling much better, but hot broth ought to speed up their recovery.

And me? I ain’t got time for a cold.

Blogaversary Week One Contest Winners!

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We randomly selected five winners from our pool of 267 entrants to each win a 500mL bottle of pure liquid umami — Red Boat Fish Sauce!

Put your hands together for:


Winners: I’ll send each of you an email to get your mailing addresses.

And to all you losers out there: Don’t cry! Wipe away those tears and boogers! Another super-duper giveaway is coming up on Tuesday!

Paleo Eats: 10/5/11

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Instead of focusing on the negative (e.g. resuming my nightshift workweek tonight), I’m gonna show you some items that made me grin ear to ear when I received them in the mail.

In the morning, the postman delivered a big parcel of our shirts (use coupon code: GOLDENFALL from now until 10/11/11/ to save $10 on orders over $50 that include a long-sleeve shirt)…

…and a few complimentary bottles of Red Boat fish sauce!

I can’t wait to try this bottle of chef’s grade 50N!

Don’t be jealous! I’ll be sharing some 40 N bottles with you guys very soon.

For breakfast, I baked a frittata with shallots, spinach, mushrooms, and San Marzano tomatoes.

I split it with my hubby and topped each half with sliced avocado.

For lunch, I fried another 4505 Meats Portuguese linguica and ate it with a simple tomato and lettuce salad.

After I picked up Big-O from school, we came home and I took a short nap.

I woke up at 5:00 p.m. and started making dinner in a hurry. The clock was ticking because I was motoring to my food writing class BEFORE heading in to the hospital.

Luckily, my mom had dunked a couple packets of pre-cooked goat loin chops into the SousVide Supreme earlier, so I just had to torch them and make some veggies.

I pureed a batch of carrot & parsnip puree with my stick blender

…and stir-fried spigarello and bacon.

Here’s what I intended to eat for dinner…

…but I was running late for my class. I packed my meal to go, downed a strong cup of espresso, and drove to school.

For three hours I listened with rapt attention to Elise Bauer of Simply Recipes lecture about how to blog like a pro. Dude, she bought a new house with her earnings! She’s so my Yoda.

Sous Vide Umami Slider Burgers

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I love me some sous vide Turkish slider burgers but sometimes I need some variety in my burger seasoning. Ever since I bought my first bottle of Red Boat fish sauce, I’ve been splashing it on almost every dish I’ve made. My chef sis recently tipped me off about a great recipe on White on Rice Couple’s food blog for the Ultimate Umami burger. Guess what’s the secret ingredient? Ding! Ding! Ding! Fish sauce!

When I made these sliders today, I modified the recipe a little bit by adding some sautéed onions, and swapping out the sugar for a little applesauce. The resulting mini burgers were really moist and tasty. I swear there’s no fishiness, just yumminess.

Recipe after the jump!

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Paleo Eats: 5/9/11

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Let’s take a peek at what I packed for my meals at work today…

My first meal of the day was a big ass salad made with leftover slow cooker roast chicken, baked bacon bits, avocado, shredded carrots, sliced cucumber, and mixed greens.

It’s been a while since I’ve brought a salad to work and I’ve forgotten how convenient (i.e. no reheating necessary) and tasty they are.

As a mid-shift snack, I ate an apple cinnamon cookie

These sure are tasty!

My last meal of the day was a box of leftover meats from Mediterranean Wraps, a small container of labneh, and nuked frozen broccoli. It was definitely not worth a picture — ugly and mediocre. 

When I got home from work, Big-O chose the winners of the Red Boat fish sauce giveaway and  I marinated some chicken thighs for dinner before hitting the sack.

I used Andrea Nguyen’s recipe but I subbed in macadamia nut oil for canola oil and 1 teaspoon of coconut nectar for the sugar. Don’t ask me if coconut nectar is Paleo because I don’t know the answer.

At 5:00 p.m., I woke up and stumbled into the kitchen to make dinner.

I baked the chicken thighs in the oven at 400 F for 40 minutes…

…and I whipped up a dipping sauce by juicing a lime (nuke for 15 seconds before and adding salt, pepper, and a few drops of Red Boat fish sauce

I also whipped up a crab and asparagus frittata with green garlic…

…by following the same basic steps in my Easy Paleo Frittata recipe.

Lastly, I stir-fried some broccoli slaw, cremini mushrooms, asparagus, and green garlic (seasoned with coconut aminos, Red Boat fish sauce, and chicken broth).

Here’s my dinner plate:

Andrea’s marinade is pretty tasty but I’m waiting for my big sis to give me her go-to grilling marinade recipe. It’s green, fish sauce-based, and super tasty. When she does, I promise I’ll share.

After dinner, I only had a few minutes to spare for exercise so I did the same number of burpees as my age. Yep, I did 25 burpees before going to work.

Only two more nights to sludge through before I’m off!