Nom Nom Paleo

Slow Cooker Thai Yellow Curry With Grass Fed Beef Brisket

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Today’s recipe was the result of a happy accident.

I came home tired and exhausted from a 10-hour night shift and had a WTF am I making for dinner?!?! moment. Luckily, I had some grass fed brisket, veggies, and Aroy-D yellow curry paste on hand to toss into a slow cooker. 

I really like all the Aroy-D curry pastes I’ve tried. Here’s a shot of the Paleo-friendly ingredient list:

I really hoped that something delicious would be awaiting me when I woke up in the evening ‘cause sometimes my desperation dinners don’t pan out…

In this case, the stew turned out really tasty and my hands-on time was only 10 minutes. Woo hoo!

Follow the jump to see how I made it!

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Paleo Eats: 6/30/11 

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Back to work…

Halfway through my night shift, I chowed on some roast beef, roasted bell peppers, coconut flakes, and a handful of Bing cherries. I was pretty satiated until the end of my shift so I didn’t eat anything else until I got home.

Once I stepped into my kitchen, I was ravenous and gobbled up a container of leftover emergency protein and cabbage stir-fry.

I kinda dropped the ball on food preparation this week so I didn’t have anything planned for dinner. Luckily, I had four pounds of beef brisket defrosted in the fridge so I just threw the meat and some pantry staples into the slow cooker to make a Thai yellow curry.

I kept my fingers crossed that dinner would be edible and hit the sack.

When I woke up in the evening, I checked on the curry stew which was simmering away on the kitchen counter…

roasted some cauliflower sprinkled with Volcano Grind seasoning

…and sautéed some Kohlrabi greens and baby spinach with minced garlic.

Here’s my dinner plate:

The curry stew turned out pretty tasty for a dish that I just cobbled together on the fly before going to sleep! Definitely a keeper!

After dinner, I packed my food for work, completed my June burpee challenge (30!), practiced a few assisted pull-ups, and left for the hospital.

Slow Cooker Lemongrass and Coconut Chicken Drumsticks

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Since I had leftover lemongrass from making Bo Kho and I always have coconut milk in the pantry, I decided to make a slow cooker chicken drumstick dish with these ingredients. After scouring my Asian cookbooks and the interwebs, I came across this recipe for Roasted Lemongrass Chicken. I Paleo-ized the recipe, added some five-spice powder, and threw the ingredients in the slow cooker instead of the oven. Super easy and delicious!

The recipe and step-by-step photos, after the jump!

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Slow Cooker Roast Chicken And Gravy

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Slow Cooker Roast Chicken and Gravy by Michelle Tam

In the past, I’ve always had crappy results when I’ve tried to cook a whole chicken in the slow cooker. The bird would always be overcooked, stringy, mushy, and dry. Super icky. Last night, I cooked a whole chicken in my slow cooker and it was AMAZING! I‘ll never prepare a whole chicken any other way again. Yes, that was a hyperbolic statement but I’m sticking with it.

The method I followed was a mash-up between Sarah Fragoso’s Spice Rub Crock Pot Chicken and the chicken in a pot recipe from Slow Cooker Revolution.  I heart both, so how could I fail? 


  • 4-5 pound organic kosher chicken (I prefer the taste of the salt-washed bird)
  • 2 tablespoons of ghee
  • 2 onions, chopped medium (or 2 cups of your favorite alliums)
  • 6 cloves of garlic, peeled
  • 1 teaspoon tomato paste (you can use up to a tablespoon to add more umami)
  • ¼ cup chicken stock
  • ¼ cup white wine (replace with 1/4 cup extra chicken stock if on Whole30)
  • Sunny Paris seasoning (or your favorite seasoning)
  • Kosher salt
  • Freshly ground pepper

Here’s what you do:

Gather and chop up your veggies…

Slow Cooker Roast Chicken and Gravy by Michelle Tam

…and melt the ghee in a large cast iron skillet over medium heat. Sauté the onions and garlic (I threw in some scallions, too)…

Slow Cooker Roast Chicken and Gravy by Michelle Tam

…and add the tomato paste.

Slow Cooker Roast Chicken and Gravy by Michelle Tam

The aromatics should be softened and lightly browned after 8-10 minutes. Season the vegetables with salt and pepper to taste.

Slow Cooker Roast Chicken and Gravy by Michelle Tam

Then, deglaze the pan with the wine and/or chicken stock, and transfer everything to your slow cooker. Dry off the bird and season it well — inside and out — with salt, pepper, and your favorite poultry seasoning. (I like Sunny Paris seasoning from Penzeys Spices.)

Slow Cooker Roast Chicken and Gravy by Michelle Tam

Place the chicken breast side down in the slow cooker, put on the cover, and set it to cook on low for 4-6 hours.

Slow Cooker Roast Chicken and Gravy by Michelle Tam

This bird was close to 4 pounds, so I aimed for about 4.5 hours of simmering.

When the chicken’s finished cooking…

Slow Cooker Roast Chicken and Gravy by Michelle Tam

…take it out of the slow cooker and let it rest for 20 minutes.

Slow Cooker Roast Chicken and Gravy by Michelle Tam

De-fat the braising sauce…

Slow Cooker Roast Chicken and Gravy by Michelle Tam

…check for seasoning, and blend it with an immersion blender

Slow Cooker Roast Chicken and Gravy by Michelle Tam

… to make a delicious gravy.

Slow Cooker Roast Chicken and Gravy by Michelle Tam

This gravy is kickass!

Rip up the chicken up with your hands like a true cavegirl or caveguy…

Slow Cooker Roast Chicken and Gravy by Michelle Tam

…and serve it with the gravy.

Slow Cooker Roast Chicken and Gravy by Michelle Tam

My favorite thing about this recipe is the breast stays moist! Love it! Don’t ever cook chicken longer than 6 hours on low!

And DON’T FORGET TO SAVE THE GRAVY! It’s pretty much incredible on everything.

Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

Paleo Eats: 4/4/11

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Today, I cooked all my meals. Did you doubt that I’d follow through with my promise? Shame on you!

As soon as I woke up, I dumped some veggies and grass fed beef shanks in the slow cooker so we’d have something to eat tomorrow night after Big-O’s late T-ball practice.

This time, I did a mash-up of the slow-cooker pork pot roast and slow-cooker grass fed beef shank and cabbage stew recipes. I’ll post a recipe tomorrow.

For breakfast, I made myself a mushroom frittata with Sunny Paris seasoning, Fines Herbes seasoning, and a dollop of coconut cream.

I ate it with some leftover sautéed heirloom Italian broccoli.

For lunch, I cooked up a plate of  garbage stir-fry with sliced chicken breast, green garlic, mushrooms, shredded carrots, spinach, and Turkish seasoning. I chopped up some cold baked yams from the fridge and lunch was set.

While the kids reenacted Plants vs. Zombies in our family room, I prepped and trimmed some Brussels Sprouts (that I’d roast off at dinnertime)…

…and charred three large  bell peppers on our gas range.

I also, filled and set the SousVide Supreme to 135 F so it’d be ready to reheat some pork chops for dinner.

At 5:00 p.m., I started preparing dinner. I dunked the pre-cooked chops into the water oven (they reheat in about 30 minutes), roasted Brussels sprouts tossed with melted ghee, Fines Herbes seasoning, salt, and pepper…

…and broiled asparagus spears.

I squeezed some fresh lemon juice on both vegetable dishes.

Then, I took out my kitchen torch and browned the pork chops.

Here’s my dinner plate:

After dinner, I removed the beef shank and cabbage stew out of the slow cooker and transferred it into two storage containers. 

Hopefully, with all the cooking I did today, my meals tomorrow will be covered.