Archive for January, 2013

23
Jan
13

Going Paleo

Hello there, 2013. Aren’t you starting off lovely. I had the most eventful year of my life in 2012 – what with the relocation across the pond to foggy London town, preceded by the whoring out of my passport (if you will) to five different countries in rapid succession – and so I assumed 2013 would be but a pale imitation of the eventful year prior.

I was totes wrong.

This year is but 3 weeks deep, but already I feel as though I’m set to kick 2012’s unwitting arse. I’ve revamped my eating routine by trying a Paleo lifestyle, mostly to see what a life sans-processed foods does to my waistline, but also to see if it will allow me a wee bit o’ freedom when it comes to obsessively tracking food. That would be just all around pleasant.

I made this delicious Sicilian tuna dish that I found on Epicurious a few weeks back:Image

Ingredients:

3 tbsp olive oil
2 tuna steaks

1 large onion, sliced

2 garlic cloves, minced
3 tbsp capers, soaked in water for 10 min and drained
3 tbsp minced pitted green olives
ΒΌ c raisins
5 plum tomatoes, peeled, seeded and chopped
1 c water
2 tbsp fresh flat leaf parsley, coarsely chopped
4 to 5 fresh basil leaves, torn
1/3 c pine nuts, toasted

See here for the recipe. Epicurious says it better than I ever could.

This was So. Damn. Good. Highly recommended recipe, since it had a Moroccan-like combo of raisins and olives but classic Italian ingredients I love like tomatoes, basil, pine nuts and parsley. I served it alongside some kale chips that I made by drizzling them in olive oil, salt and chili flakes and baking in the oven at 150 degrees Celsius for about 15 minutes.

I also made this Giada recipe for Rustic Vegetable Soup and Polenta sans the polenta last week. Apparently our ancestors hadn’t acclimated with the corn or its meal, and so polenta is not allowed on Paleo. Sigh.

ImageIngredients:
3 tbsp olive oil
2 medium carrots, peeled and diced into 1/2-inch pieces
1 medium onion, chopped
Kosher salt and freshly ground black pepper
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh thyme
3 cloves garlic, peeled and smashed or chopped
3 plum tomatoes, diced into 1/2-inch pieces
2 medium zucchini, diced into 1/2-inch pieces
4 cups low-sodium chicken broth
3 tbsp unsalted butter, at room temperature

And the recipe is here. Giada nailed this soup. That she did. I brought leftovers into work the next day, and my co-worker ate half and affirmed its deliciousness. I’d definitely make this one again, but maybe with the polenta? I’m not sure I can go an entire lifetime without my cornmeal, y’all.

Tonight may have been the best Paleo meal I’ve had yet – roasted chicken and chorizo – which came from this beautiful cookbook my friend gifted me for my birthday. It’s this Australian lass (what? I can pull that off) who is apparently the Martha Stewart of Australia, and every recipe is exactly one paragraph long and calls for no more than 10 ingredients. I’m into you, Donna Hay. Image

Ingredients:
salt & pepper

1.6 kg chicken, cut into pieces

2 chorizo, cut in half lengthwise

3/4 c large green olives

250g cherry tomatoes

8 sprigs oregano, halves

1 lemon, cut into wedges

6 cloves garlic, skin on

1 tbsp olive oil

I’m still thinking in American measurements despite my best attempts at becoming a full blown redcoat, so I haven’t a clue what 1.6 kg of chicken even is. I took it to mean 2 packs of chopped chicken breasts from Waitrose, and that seemed to work out just grand.

You start by preheating the oven to 200 degrees celsius. Line a baking tray with foil. Add chicken, chorizo, olives, tomatoes, oregano, lemon, garlic, oil, salt and pepper, and toss to combine. Bake for 30-35 minutes or until the chicken is cooked and the chorizo is crisp, and eat.

Donna Hay, you have impressed me. This was easy, flavorful, and quasi-Paleo friendly (chorizo=totally processed but so delicious I’m forced to make an exception). See below for the finished product:

Image




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