Nom Nom Paleo

Oven-Roasted Escarole

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Roasting is my go-to method for cooking veggies — so why should a head of escarole be any different? I got the idea for roasting these greens from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets. In her version, she uses a head of radicchio but any chicory will do. Roasting mellows out the bitterness and also adds some nice crunchy bits. 

Here’s what I gathered to serve four people as a side dish:

  • 1 large head of escarole, cut into quarters (or 3 heads of radicchio, cut in half lengthwise)
  • 3 tablespoons of ghee, melted
  • 1 tablespoon Sunny Paris seasoning
  • Kosher salt
  • Freshly ground pepper
  • Balsamic vinegar

Here’s how I made it:

I preheated the oven to 400 F and grabbed a 9x13” glass baking dish. I coated the dish with ghee before putting the escarole in a single layer. I drizzled the remaining ghee over the top of the greens and seasoned with Sunny Paris, salt, and pepper.

I roasted the greens in the oven for 15 minutes before flipping them. After an additional 8-10 minutes, the escarole was finished — tender yet crunchy on the edges.

Before taking the dish to the table, I drizzled on some aged balsamic vinegar.

I can’t wait to roast some radicchio, too!

Roasted Kabocha Squash

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Roasted Kabocha Squash by Michelle Tam http://nomnompaleo.com

I’m just tickled pink when it’s autumn ‘cause I love me some winter squash, especially kabocha! When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Even uber-picky Lil-O will swipe roasted slices off the communal plate and gobble them down. I normally keep the skin on when I roast them but if you’ve got autoimmune issues, peel them.

Follow the jump for the easy recipe!

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Riki’s Homestyle Lamb Shawarma

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I’m happy to announce my first guest blogger, Riki Shore! And lemme tell you, she ain’t no ordinary Paleo food blogger. Although Riki’s a classically trained pastry chef who worked at Charlie Trotter’s, she’s crossed over from the dark side. She’s now devoted herself to writing about delicious gluten-free fare at her blog Three Squares, on the South Pasadena edition of Patch, and on Robb Wolf’s site.

Take it away, Riki!

On a recent trip to Vancouver, my daughter had her first exposure to Middle Eastern food (that is, if you don’t count grocery store hummus, which she happens to love). She couldn’t stop eating the lamb shawarma, which, unfortunately for her, belonged to someone else at the table. Once home, it didn’t take long for her to ask me to make her shawarma.

The name shawarma actually refers to the cooking method, as well as the spices and herbs used. Much like a rotisserie chicken, shawarma is prepared over a spit. Slices of marinated meat (lamb, chicken, or beef) are stacked on a spit with layers of fat in between and a tomato and onion placed at the top. The spit then rotates over a fire, cooking the meat to juicy perfection.

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Hawaiian Fire-Spiced Mushrooms

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Even though I’m on vacay, I care enough about you, dear reader, to post a new recipe. Okay – this recipe is super simple and involves my favorite go-to cooking technique (roasting) but why mess with a good thing?

I’m seriously crushing on the spice blends and salts from Aloha Spice Company. Most are Paleo-friendly and/or organic and the flavor combinations are spot-on. Pele’s Fire Hawaiian is a smoky and spicy salt blend that perfectly seasoned these roasted, meaty, umami-laden ‘shrooms.

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Keep reading for the recipe…

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Paleo Eats: 4/16/11

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I totally agree with the peppy boys of Erasure — I love Saturdays. When I’m off work, it’s fun spending a leisurely day with my boys and noshing on good eats.

I was disappointed with my thwarted attempts at making a breakfast burrito for dinner last night so I made myself one this morning.

It was really yummy topped with homemade guacamole and Primavera roasted tomato salsa with chipotle. If you live in the San Francisco bay area, you should really seek out this salsa – it makes EVERYTHING taste better!

After breakfast, I picked up my vegetable CSA box from Full Belly Farm

…and then we went to an Easter egg hunt at Big-O’s kung fu studio.

For lunch, we stopped by Mayfield Bakery and Café. Fitbomb and I shared a plate of soft scrambled eggs with roasted spring vegetables and asparagus nage…

…Mayfield chicken salad with Bloomsdale spinach and bacon lardons…

…and a side of bacon.

Although the chow was tasty today, Mayfield is not on our regular brunch rotation because the food and service can be totally hit or miss. We can’t wait over 30 minutes for our food when we’ve got ticking time bombs in tow.

After lunch, I started preparing dinner since we were hosting old friends for supper. To make sure I wouldn’t be too frazzled when the guests arrived, I made a lot of dishes that could be reheated later or served at room temperature.

Wanna see?

I whipped up a batch of garlic cauliflower mashed potatoes

…and roasted a slew of veggies: a tray of zucchini slices, baby artichokes

baby carrots

…and portobello mushrooms.

Big-O eagerly assisted me in my kitchen adventures by drizzling on avocado oil and seasoning the veggies with salt and pepper.

When my roasted veggie platter was finished…

…I fried the sous vide chicken thighs that I had prepared yesterday…

…nuked the garlic cauliflower mashed potatoes

… and broiled a tray of prosciutto-wrapped asparagus spears.

Here’s our dinner spread… 

…and my dinner plate:

As a reward for slaving in the kitchen, I treated myself to 1/3 of a bar of Guittard Nocturne 91% cacao. Oh, how I’ve missed you, dark chocolate!