I cracked open a tin of anchovies packed in olive oil a few days ago and all week I’ve been slipping a fillet here and there in all my veggie side dishes. Anchovies impart an indescribable salty, umami base to any dish and they’re not fishy at all. Try them! If you hate it, you’ll only be out a couple bucks.
Since Fitbomb and I were going to eat some 4505 Meats chicken beer brats that had been languishing in our freezer since our World Series party, I thought it only fitting to sauté some cabbage to go with them.
What to assemble:
- 2 tablespoons of butter (or ghee, coconut oil, etc.)
- ½ a medium onion, thinly sliced
- 2 large cloves of garlic, minced
- 1-2 anchovy fillets packed in olive oil
- 1 medium head of cabbage, roughly chopped
- 1-2 tablespoons of apple cider vinegar
- Kosher salt
- Freshly ground pepper
What to do:
Melt butter over medium heat in large skillet. Throw in the sliced onions and sauté until translucent. Add the minced garlic and anchovy fillets and mix to break up the anchovies.
Then, add the cabbage and stir to distribute everything.
Cover with a lid and lower heat to medium low and cook until softened to your liking. Once the cabbage is cooked to your specifications, add 1-2 tablespoons of apple cider vinegar and season with salt and pepper to taste.
Here’s our final dinner of brats and cabbage:
Super easy and tasty! Now I have lots of leftover cabbage for packed lunches…
I love mushrooms! They add that indescribable umami flavor to everything and Portobello ones add meaty heft as well. I’ve described how I normally roast them in foil packets in a previous post but tonight, I made a variation where I added a garlic, shallot, and balsamic vinaigrette puree to the packets before I roasted them.
Here’s what to gather up to serve 4-5 people:
- 5 large Portobello mushrooms, tops wiped clean and stems and gills removed
- 2 medium shallots, coarsely chopped
- 10-15 cloves of garlic, pre-peeled (go buy it at Costco!)
- Macadamia nut oil, avocado oil, lard, or ghee
- Balsamic Vinegar (I use Trader Joe’s Gold Quality Balsamic Vinegar of Modena)
- Kosher salt
- Freshly Ground Black Pepper
- 5 large pieces of heavy duty aluminum foil (your mushrooms can burn if you use regular aluminum foil)
Here’s what you do:
Preheat oven to 400 F and coarsely chop the shallots and trim the ends of the garlic:
Throw the shallots and garlic into a mini-prep food processor or finely mince by hand, Mr. Yan Can Cook.
Add your choice of fat and vinegar to the minced alliums in a 3:1 ratio of oil to vinegar. Season the vinaigrette mixture with a good sprinkling of salt and freshly ground black pepper.
Place each Portobello mushroom on a piece of foil, stem side up. Lightly coat each ‘shroom with extra virgin olive oil and some salt and pepper. Put a dollop of vinaigrette into each mushroom, spreading until the cap is filled.
Tightly seal each mushroom packet and place on a baking tray. Stick the tray in the oven and roast for ~25 minutes.
Remove mushroom from packets (watch out for steam!) and slice up.
This is another great recipe from the folks at Cook’s Illustrated. I refer to their books and website more than any others whenever I’m cooking something for the first time because I know I’ll always get great results from their recipes. I’m not super anal-retentive in the kitchen so it’s great that they are! In this recipe, I subbed out olive oil with more butter and increased the amount of garlic.
- 2 tablespoons of butter
- ¼ teaspoon hot red pepper flakes
- 3 medium garlic clove, minced
- 2 medium anchovy fillets
- 1 pound cremini or white mushrooms, cut into halves if small, quarters if large
What to do:
Heat butter in a large skillet over medium-high heat. When the butter melts and the foam subsides, add the pepper flakes, garlic, and anchovies and cook, breaking up the anchovy fillets, with a wooden spoon, until the mixture is fragrant (~1 minute)
Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms are lightly browned, about 12 minutes. Season with salt to taste and serve immediately.
Yummy, spicy, and umami-y. Now I gotta find another recipe to use up the rest of the anchovies in my can…
The folks at Cooks Illustrated write in their ever-so-modestly titled tome The Best Vegetable Recipes that the best way to bake sweet potatoes/yams is to lightly coat them in vegetable oil, pierce ‘em multiple times with a knife, and stick them in a 400°F oven for 45 minutes to an hour.
When I baked some tonight, I coated my tubers with melted coconut oil instead of vegetable oil before popping them in my oven.
Voila! Perfect baked sweet potatoes — creamy flesh and dry, crispy skin. Not too shabby for 5 minutes of hands-on time. Don’t wrap your tubers in foil before you bake them, people!
Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).
Two of my favorite Paleo friendly food bloggers, have put up menus and recipes to tackle Thanksgiving.
Over at Everyday Paleo, Sarah Fregoso’s Thanksgiving menu includes: roast turkey, crab stuffed mushrooms, prosciutto wrapped pears, stuffing, Paleo holiday yams, broccoli cauliflower casserole, cranberry sauce, and Everyday Paleo pumpkin pie. Yum!
Elana’s Pantry has a terrific sounding gluten-free Thanksgiving menu that is mostly Paleo-approved:
I can’t wait to try the herb gravy. I love that it’s thickened with pureed onions as opposed to some weird ass gluten-free starch.
Over at Serious Eats, there is a great recipe for cooking a cut-up turkey that makes sure all parts are cooked to perfection. And they have a shitload of links to awesome veggie sides on this page.
I’m really happy that I won’t be working on Thanksgiving this year. I’m even more thankful that I won’t be hosting! We’ll be attending a potluck buffet at Fitbomb’s parents’ house and we’ll be bringing veggie sides. And maybe some cupcakes.