Video: Veggies 4 Ways

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Wanna see how quick and easy it is to throw together four of my favorite vegetable sides? Watch the video below to see how I made roasted kabocha squash, garlic cauliflower mashed “potatoes,” pressure cooker braised greens, and stir-fried kale and bacon — all in just one hour. I did this after working a 10-hour graveyard shift, so I don’t want to hear any complaints about not having the time or energy to make veggies!

And if you can’t get the catchy music out of your head, blame Ryan of The Cave Kids, who created the soundtrack to this video with lightning speed!

Video: Here Comes Your Mayo

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When I got off work this morning, I saw that reader Marcia wrote a very nice comment on my last post. It included this request:

"If you’re not busy, how about a mayo video?"

Marcia, Marcia, Marcia. Don’t say I never do anything for you. Without further ado, here comes your mayo.

(Note: For this morning’s batch of mayonnaise, I didn’t use my immersion blender, opting instead to go old school with a balloon whisk and a big bowl so that the video will match the recipe in my index. Besides, my arms needed a workout.)

Video: Flame On!

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Earlier today, reader BTNYC posted a desperate plea for help:

Nom nom, need help.  I bought an Iwatani torch at your suggestion.  It took several months to locate butane cannisters that fit (gas one). I no longer have the packaging and have no clue how to make the torch work. I can hook up the gas properly, but uncertain as to the controls on the torch. Would you be so kind to walk me through it. Love your site.

Great question. I love my Iwatani kitchen torch, but I’d hate for you to buy one and burn your face off, or engulf your home in flames. Kitchen torches are fun and effective for evenly browning and charring your meats, but they’re dangerous. It’s good to be cautious.

BTNYC: Here’s my video response to your question. Hope it’ll help you get your Iwatani torch up and running.

By the way, did anyone notice my awesome apron? You can get one just like it over here. (Shameless, I know.)

Book Review (& Video): Make It Paleo!

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HOT DAMN! We just got our review copy of Bill and Hayley’s new cookbook, Make It Paleo, and it’s incredible! Not only is it chock-full of GORGEOUS photos and over two hundred mouth-watering recipes, it also lists me and my hubby in the “Resources” section. I’m sure I audibly squealed. How could I help but fall head over heels in love with this cookbook? ;)

Seriously, as I flipped through the humongous tome (448 pages!) I marveled at the meticulous attention paid to every single aspect of this book. I’m an avid cookbook collector — if you prefer, you can call me a junkie — so I’ve purchased more than my fair share of cookbooks. Without a doubt, Make It Paleo has food photography that rivals the best of the best on my shelves; each dish (and did I mention there are hundreds?) are beautifully lit and shot. (Trust me: I know how difficult food photography can be!) The tantalizing full-color close-ups of Bill and Hayley’s food make me want to attack the pages with a fork and knife. 

When we met up with Bill and Hayley a couple of months ago, they mentioned that they wanted their book to stand on its own as a polished reference guide for all foodies — not just a niche product for Paleo nerds like you and me. Did they succeed? Hell to the yes. This book will have a place of honor on my nightstand, alongside the other cookbooks I gaze at longingly before bedtime.

Unlike many of the cookbooks in my ever-growing collection, every single recipe in Make It Paleo is paired with an eye-popping photo of the dish. I read through a bunch of the recipes today, and each one looks approachable and totally manageable — even for a novice cook. (In contrast, despite having pored through each page of my  Alinea cookbook, I’ve never once attempted to re-create even one of its hyper-technically challenging recipes.) The concise step-by-step instructions in Make It Paleo are elegantly laid out on uncluttered, unfussy pages, making it super-easy for anyone to follow along and compare their handiwork to the accompanying photo of the finished product. As Bill and Hayley make clear, anyone can cook Paleo.

My first-grader, Big-O, is — like me — a cookbook addict, and ever since our copy of Make It Paleo arrived in the mail, he hasn’t put it down. Big-O has a special place in his heart reserved for my dessert cookbooks, so he was giddy over the fact that Make It Paleo contains over 40 grain-free “Treats and Cheats.” He’s already stuck a pad full of little Post-It notes on all the recipes he wants to try. We probably could’ve saved a tree if he’d tabbed just the ones he didn’t want to eat instead. Oh, well.

Like the recently-published Paleo Comfort Foods, this book will inspire you to break out your pots and pans and fire up the stove — IMMEDIATELY. 

We certainly felt the urge to dive right into a recipe today. And since I didn’t have to whip up dinner — Dr. HA took care of that! — we decided to jump right to dessert. We knew just the recipe to make: Even before the boys cracked open the cookbook, they insisted on making Bill and Hayley’s chocolate chip cookies again. 

We’ve made these cookies before, and each time, we’ve had a hard time keeping our hands off of ‘em. 

And yes, they taste even better than they look!

Wanna see how we made these cookies? Fitbomb put together this video of us baking up a few batches — check it out!

And if you haven’t pre-ordered a copy of Make It Paleo yet, what are you waiting for? Do it already! The book’s going to be shipping out on October 20 — just two weeks away! — and this is a MUST-HAVE cookbook, folks.

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Here’s another video…

This time, I demonstrate how to use a SousVide Supreme to prepare a couple of 4505 Meats’ Cowboy Chops for a dinner party. Yeehaw!

The process I used to sous vide the rib-eyes was straightforward and simple; I seasoned the steaks the morning before the party, stored them in the fridge, and dunked them in the water oven the next morning.

We ended up serving just one of the gigantic chops because each was a whopping 2.5 pounds. I chilled one of the cooked steaks in an ice bath before storing it in the freezer. The remaining chop was seared on our gas grill before I evened out the char with my kitchen torch.

See? It really is like cheating when it’s so easy!

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Here’s another video from my kitchen! 

In this one, Big-O and I are making fried chicken a la Paleo Comfort Foods. This meal is pretty typical Chez Nom Nom Paleo — I utilize three different cooking methods (e.g. frying, nuking, and baking) to ensure that a main protein and two veggie sides get on the table in a timely manner. Plus, Lil-O is almost always glued to the iPad while I’m making dinner…

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Video: Paleo Roadtrip Eats

Wanna see what I packed for our road trip to The Ancestral Health Symposium? Click on the link above to watch me stammer my way through my first video!

(Can’t see the video? Try this link.)

Here are the links I reference in the video:

The chow I packed:

Please leave a comment listing your favorite packable Paleo foods or suggestions for future video topics.

p.s. Zip it. I already know my voice is squeaky.

p.s.s. If you want to buy an “It’s Not That Hard” shirt, click here.