I’m still in Austin, but that doesn’t mean I’ve forgotten about you and your cooking needs. Here’s a fantastic recipe you can braise in the oven TODAY for your Sunday supper:
Doesn’t this dish look fantastic? What’s even more amazing is that my guest blogger, Joshua Weissman, isn’t even old enough to vote yet. In fact, he just finished his finals for junior year last week. Of high school. Boy, do I feel old.
Joshua Weissman is a 17-year-old food blogger with a passion for cooking, food and health. Joshua always loved food but his love for food led to an eventual weight gain. After years of endless ridicule and physical harassment, he decided to change his life and lost over 100 pounds through healthy eating and exercise. On his blog, Slim Palate, he documents his latest culinary creations with fun stories and gorgeous photography. To keep abreast of his kitchen shenanigans, follow him on Twitter, Facebook, and Pinterest. Take it away, Josh!
Before I start rambling, I have to take a moment to thank Michelle for having me guest post. Of the many food bloggers that I adore, she has a special place in my heart because we share a similarity in cooking styles and tastes. At my house, we joke around and call Michelle one of my “second mothers” along with Stacy from Paleo Parents. Now look what I’ve done; I’ve begun rambling and I haven’t even gotten to the post.
The dish I’m writing about is Lamb Osso Bucco With Gremolata.
I’m in love with braising because the technique’s practically foolproof and almost always yields perfectly voluptuous, tender and flavorful meals. When braising meat, you can opt for tougher cuts because the low and slow cooking melts the tough connective tissue.
Okay: what do you think of tonnato, a creamy, tangy sauce made with anchovies, capers, and canned tuna? For those of you smiling—high five! And if your nose is wrinkled in disgust, hear me out. I was once in your shoes, but this umami-packed sauce is truly a cinch to make from pantry staples and tastes good on EVERYTHING.
This classic Italian sauce is typically paired with chilled poached veal (vitello tonnato) and served as a picnic dish. Sadly, I almost never have poached veal lying around the house, so after I blitz a fresh batch of tonnato, I pour it on crudités, hard-boiled eggs, sliced heirloom tomatoes, poached or sous vide chicken, or steamed vegetables. Or all of the above.
It’s seriously good stuff.
Here’s what to gather to make 2 cups of sauce:
- 1 (7-ounce) can tuna packed in olive oil, drained
- 5 anchovies packed in olive oil, drained
- 2 tablespoons capers, drained
- 3 tablespoons lemon juice
- ½ cup extra virgin olive oil
- ½ cup Paleo Mayonnaise
- Kosher salt
- Freshly ground black pepper
Dump all the ingredients in a blender and blitz until smooth and creamy. Done.
The sauce can be kept in a tightly sealed container in the fridge for a couple of days.
If you need more instruction and pictures before you’re willing to try this, read on, my skeptical friend.
I’ve got a recipe that’s quicker, healthier, and tastier than ordering takeout from your neighborhood Thai joint. Just grab some chicken (or whatever quick-cooking protein on hand) add some frozen and leftover vegetables, and stir in some curry paste and coconut milk. After a few minutes on the stove, you’ll have a fragrant, flavorful curry. Instead of tipping the delivery guy, you can give yourself a pat on the back instead.
My PSA of the day: Make sure your pantry is stocked with a few Thai curry pastes. My favorite brands are Aroy-D and Mae Ploy and I like yellow, red, and green. You can buy these pastes at most Asian markets, but choose the ones that only contain herbs and spices. Read your labels, folks.
Ingredients (Serves 4 people):
- 1 pound boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- freshly ground black pepper
- 1 tablespoon coconut oil or fat of choice
- 1 small onion, chopped medium
- 1-2 tablespoons Thai curry paste (whichever color you prefer)
- 1 cup full-fat coconut milk
- 10 ounces frozen vegetables
- 2 cups leftover roasted kabocha squash
- 2 tablespoons apple juice (optional)
- ¼ cup fresh basil leaves, thinly sliced
I’m excited to welcome Brent and Heather as guest bloggers!
Brent and Heather are the adorable and talented couple behind Virginia is for hunter-gatherers, a paleo blog dedicated to health and wellness through home-cooked meals. I first discovered their blog last year when I peeked in on a burger party they threw with Russ Crandall. Now, that’s my kind of party.
After losing over 70 pounds collectively, Brent and Heather spend their free time cooking and blogging their real-food passion for the world. People: Do yourselves a favor and sign up for weekly new recipes at vahuntergatherers.com or join them on Facebook, Twitter, and Instagram.
Ever since that fateful day last November when I drooled over their inventive burger combinations, I’ve been hooked on their clean, unfussy styling and photography. Plus, their recipes are always simple and delicious. I’d be a dummy if I didn’t ask them to help me with a blog post and, thankfully, they agreed to write one. Without further ado, here’s Brent and Heather’s Spicy Tomato Basil Sauce!
Once upon a time, when Heather and I first started our own documented cooking adventures, we were pretty lost. Still in the initial sticker shock/grief period of, “But what can I eat?,” we spent a lot of time scanning the internet looking for “paleo-friendly” recipes and meal ideas. Michelle’s blog was one of the first I came across, as I was a pretty intense tumblr addict. Once I moved to Virginia and was juggling two jobs, tumblr went away, but Nom Nom stayed. I later found out the connection between fitbomb and nomnompaleo, and I was excited to see a pair that really thought about fitness and health when it comes to movement and diet. Plus, there’s the added benefit of following the family adventures since I’m not quite ready to enlist my own little army of helpers.
Want to impress your pals with an elegant yet simple hors d’oeuvre? Look no further than these spicy salmon cucumber bites! If you’ve already got some cooked salmon and mayo in your fridge, you can whip these omega-3-fatty-acid-packed appetizers in a jiffy.
Here’s what to gather to make 16 bites:
- ¼ cup Paleo mayonnaise
- ¼ teaspoon smoked paprika
- ¼ teaspoon Tabasco
½ pound cooked salmon
- 1 tablespoon minced shallots
- 1 tablespoon chopped chives
- Kosher salt, to taste
- Freshly ground pepper, to taste
1 English cucumber, peeled and cut crosswise into ¾-inch thick slices
- 4 cherry tomatoes, quartered
1 bunch chive sprigs (optional garnish)