Stew meat is one of the most affordable cuts of meat out there. Cooked quickly, it can be a tough, chewy mess but combine it with veggies, broth/stock, herbs then slow cook it for hours, and you’ll have magical deliciousness. Add in the ease of a slow cooker or Crockpot, and you have super simple, quick deliciousness. Even better.
Read more: Slow cooker recipe: Lamb or beef stew (paleo and AIP diet friendly)
“There are good days and bad days…” Dear Food Diary, Day 64 today. Looking back, it’s been easier than I thought. You kind of get used to not eating out, cooking a lot, prepping for the week ahead, and introducing novel items into the daily diet. Kale sprouts? Nope, didn’t know about those before (great sautéed with bacon). Pre-packaged sausages hide all sorts of things you shouldn’t eat (and, after research, don’t really want to). Make your own sausage! Kombucha, a fermented tea, is freakin’ amazingly tasty. Sans caffeine, I’m not tired, cranky or bitchy. I weigh less now than I have in probably 20 years – my skinny jeans aren’t called “skinny” anymore. But, although there’s plenty of fun associated with these insights, none of these reasons are why I started on this journey
Read more: Cure food allergies by eating great food (part 4)
For as long as I can remember, I have followed a personal rule: If an ingredient list has more than three lines, I don’t put it in my body. More than that, you get into the dangerous territory of unpronounceable chemicals and other crap I don’t want floating around anywhere inside. So I am an ingredient reader. Have you ever read the package on pre-made sausage? If you haven’t, then don’t. It ain’t pretty. So, when I went on an AIP protocol diet to cure my food allergies, I researched how to make my own sausage patties. It was so super easy, I was embarrassed I’d ever bought it before.
Read more: Recipe: Spicy homemade breakfast sausage patties
On my journey to heal my leaky gut and cure my food allergies, I’ve been gorging on paleo cookbooks. There seem to be plenty on the market these days… it’s quite trendy to “go paleo.” I’m enjoying the process of exploring the paleo tenets, mostly consuming quality meats, eggs vegetables and fruit; avoiding gluten, dairy, legumes (beans, potatoes, soy, etc), sugar, and processed foods of any kind. It’s a challenging diet regime when you’re surrounded by temptations and laden with sugar addictions. Powerful Paleo Superfoods, written by Heather Connell, provides a fantastic intro into the paleo lifestyle. Her 6-page introduction represents one of the finer, more condensed overviews of this popular diet, and proceeds to outline why each item on her list of “superfoods” should be on your plate. In an easy to understand, not-so-science-y fashion. The recipes are simple to follow, use normal ingredients found at the grocery store and the photography is pretty fantastic. With permission, Heather allowed me to reprint this recipe for Spinach Basil Walnut Pesto. I use this on fish and chicken.
Read more: Book review: Powerful Paleo Superfoods + Spinach Walnut Pesto recipe
For some people, curry is comfort food. Scents of home and slow cooked goodness that fill a kitchen with strong, earthy aromas. I often crave curry and, if I’m not turning to Roasted Curry Cauliflower, I’m making this recipe. Mostly, I use frozen fish and any hearty white fish will be fine. Avoid tilapia since it’s too delicate and will fall apart. Alternatively, you could substitute peeled, deveined shrimp but, since it cooks quicker, add it to the saucepan with the peppers and basil.
Read more: Recipe: Aromatic green or red curry fish or shrimp
Besides the seasonality of this vegetable, I’ve always wondered why we relegate pumpkin dishes to the fall. It comes in a can year round — which is far easier than spearing a fresh gourd — so we could be enjoying its comforting, smooth and rustic flavors all the time. It might be the cinnamon, nutmeg and other fall-tinged spices which contribute to pumpkin’s autumnal reputation. I can’t really talk… I practice the same prejudice but perhaps it’s time for a pumpkin revolution. Go ahead… make this pumpkin roll in the summer. I dare you. Your family and friends will love you for it. That, I guarantee… it’s a fantastic recipe.
Read more: Holiday (and other times) recipe: Easy pumpkin roll dessert
In my experience, streamlining tools is something cooks rarely do. Bring on the gadgets — zester, lemon squeezer, cheese grater — and I’m in kitchen heaven. But small kitchens need tools that multitask. This article reveals some insights and tips from Celebrity Chefs like Andrew Zimmern, Curtis Stone and Ellie Krieger on how to get the most out of the gadgets you already own.
Read more: 10 outside the drawer uses for ordinary kitchen gadgets
Is there a better smell in a home than roasting chicken? The way the fat melts all over the skin, basting the meat with all its goodness… it permeates a room with tummy-rumbling aromas. Mmmm. It’s taken many years to craft my quintessential roasted chicken recipe — it captures the simplicity of an easy-to-cook pleasure. Make this five-ingredient recipe your own by changing up the herbs as you like them — I like rosemary, parsley and thyme. It features very little hands-on time — weeknight dinner prep time even. Try it with any of these side dish recipes and a bottle of unoaked Chardonnay or subtle Pinot Noir. It’s taken many years to craft my quintessential roasted chicken recipe that captures the simplicity of this pleasure. Make this five-ingredient recipe your own by changing up the herbs as you like them — I like rosemary, parsley and thyme. It features very little hands-on time — weeknight dinner even. Try it with any of these side dish recipes and a bottle of unoaked Chardonnay or subtle Pinot Noir.
Read more: Main course recipe: The perfect herbed roasted chicken