Nom Nom Paleo

Paleo Eats: 4/18/11

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Today was a busy day of cooking ‘cause my vacation is careening to an end and I have lots of food to prepare for my impending workweek. How the hell did three weeks fly by so fast?

For breakfast, I nuked some leftover mini frittata muffins along with sautéed broccoli and shiitake mushrooms.

As a mid-morning snack, I ate some sad-looking baby carrots and Aubergine dip

…and a crapload of undocumented macadamia nuts and coconut flakes. No pic means no one really knows how much I stuffed in my face.

At lunchtime, I reheated some emergency protein, braised red cabbage, and a bowl of H’s wonderful carrot soup.

After lunch, I dropped six Fox Point seasoned chicken breasts into the SousVide Supreme to cook for a couple hours. When they were finished cooking…

…I dunked them in an ice bath for an hour and then stored them in the fridge and freezer.

Then, I stewed a pot of Rogan Josh in the oven. This time, I simplified the recipe even more by forgoing the initial browning of the lamb cubes. I first read about braising meat without browning in this New York Times article. If you can get the same flavorful results without the hassle of sputtering grease, why wouldn’t you do it?

After the stew was finished…

…I stuck it in the fridge for consumption later this week.

At dinnertime, I whipped up a batch of semi-homemade Paleo spaghetti and meatballs

…with broiled zucchini as the pasta double.

The cheater Paleo-friendly spaghetti sauce I used this time was Mario Batali’s marinara sauce.

Here’s my dinner plate:

I just received Sarah Fragoso’s Everyday Paleo in the mail and I want to finish this goddamn post so I can read it. I’ll post an in-depth review in a few days but so far, it looks super awesome – great recipes, pretty pictures, awesome exercise section, and tons of REAL advice from a phenomenal supermom. Sarah Fragoso is one badass mother who totally inspires me to be a better mom, cook, and CrossFitter.

Broiled Zucchini (or Eggplant)

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Broiling zucchini is my favorite (and easiest) way to prepare this humble vegetable. If you aren’t applying high heat to it (e.g. grilling or broiling), you normally end up with a soggy mess unless you salt the zucchini ahead of time. I don’t normally have the time or forethought to do that, so I just broil it in the oven for about 8-10 minutes. You can simply plate up the roasted slices and drizzle on some acid (vinegar or lemon juice) or you can use them in place of noodles.

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This dish is really tasty and a breeze to make — provided you have a mandoline or food processor. Otherwise, you better have some mad knife skillz or this dish won’t be worth the effort.

Psst…you can substitute the eggplant for zucchini and the results are just as good.

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Here’s what I gathered to make one tray (feeds 2 people):

  • 4 medium zucchini (or a medium globe eggplant)
  • Ghee, coconut oil, tallow, or your favorite fat
  • Kosher salt
  • Pepper
  • Balsamic vinegar or lemon juice
  • Your favorite herbs, chopped (basil, Italian parsley, etc.)

Here’s how I made them:

I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.

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No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.

I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.

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I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.

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(Or, if you prefer, just use a silicone brush to apply the oil.)

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I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.

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Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.

Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…

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or top with chopped herbs…

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…and whatever else I feel like.

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Fast, tasty, and easy clean-up. I’m all over that!