Monthly Archives: October 2012

Storm Warning!

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A hurricane is supposed to hit in this neck of the woods at the end of this weekend. (Sunday night into Tuesday morning). I have no idea how my power or posting abilities will be affected, so if I drop off the planet for a few days, don’t be alarmed. Meanwhile, you can see my excellent storm preparations above: new geeky games, and two Christmas projects. I’m ready, Sandy… Come at me bro! 

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Citrus Glazed Baby Bok Choy

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So I was looking for something to make with my 4S chicken, and these beautiful baby bok choy called out to me in the supermarket. They were just so pretty, I couldn’t help myself. This recipe isn’t sweet per se, but there is a touch of sweetness among all the tang and flavor. This can be amped up with a half a teaspoon of honey, which I might do if serving these little beauties with something a bit more plain, but with the chicken it was perfect without. 

Don’t feel constrained to only serve the sauce with bok choy. This would be great with a variety of different veggies. The process remains the same: make and reduce sauce, steam veggies, cook veggies with sauce, re-reduce sauce. Play around with it!

It looks like a lot of steps, and like it would take a long time, but the whole thing goes pretty quick. MAYBE 20 minutes (if you are taking notes and pictures while cooking.) at the most, so don’t be intimidated by the fact that I felt the need to overcompensate for my crappy picture taking last post with 365465121 pictures for this post. Go forth…. make citrus glazed veggies.

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Game day herb meatballs with spicy sauce

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I love football. I love biting my nails, wondering how things are going to go, and cheering on my home team. (GO PATS!! You can take the girl out of New England, but you can NEVER take the New England out of the girl!) Sometimes, I just want some tasty tailgating type treats to munch on while I watch the game. These fit the bill perfectly. The meatballs have a subtly earthy herby flavor, and the sauce has a WICKED kick from the vinegar and red pepper flakes. These can be prepped ahead of time, the partially cooked meatballs can be put in the fridge and finished the day of, or the raw patties can be frozen for another time. (As can the sauce!) I apologize in advance, for some reason I had some sort of mental break when I went to make the sauce, and it’s a bit… scarce on the picture front. Feel free to play with the heat in these as well. If atomic fire breathing hot is your bag **ahemJIMahem** then go for it.

These meatballs should be finished right before eating… They are tasty when reheated, but the texture isn’t as good if eating right after baking. There are a few different options to prep them ahead of time and cook at the last minute however, so it’s a nice thing to have kicking around.

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Asian style chicken soup

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This sure isn’t Papa’s chicken soup, but it’s tasty! I promise, I’ll have some recipes that aren’t Asian flavored soon. The broth of this soup isn’t aggressive. The aromatics make it subtly floral, spicy, salty, and creamy. The basic recipe can be dolled up, like most of my recipes. It actually can be whipped up pretty quickly, and is perfect for lunches. (Coconut substitutions are provided.)

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Chicken curry…ish

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Hunker down people, this is a beast of a post. Keep all hands and arms inside the vehicle at all times, and do not pass go. (uhhhh, things got a bit confused there for a moment. Back on track.)

I LOVE Indian food. However, I had a really hard time getting a recipe that suited my fancy. Some of them were just too chalky, or too watery, or just not flavorful enough. So I started cobbling together different recipes, adding here and subtracting there, until I got something that was amazingly tasty. There are a few different parts to this, so I decided to split it up into parts to make it more manageable.

A side note: There is a LOT of coconut in this version. I’ve added some alternatives for those allergic to coconut, but they it’s for those that deal with dairy well. The full fat in the dairy makes it a bit more kosher to paleo peeps, but not Whole 30 friendly. The coconut oil can be substituted with ghee throughout.

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Fancy Eatin’ (Blender Hollandaise Sauce)

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First of all, to the folks that have been visiting from Norway, Hei og velkommen! (Um, I tried at least?) I’m truly delighted you are here! WordPress is so cool… it tells me where people are visiting from. And I’m not going to lie, seeing this little blog float across the interwebs into other countries absolutely delights me.

Now for tasty eating: This is another one of those eat only every once in a while foods. But with Thanksgiving coming up, I wanted to start coming up with some fancy eatin’ recipes that would fit the bill in case I have any company. This will bridge the gap perfectly between non paleo eaters and those of us who try and keep it clean. Sure, it shouldn’t be guzzled every day. But for special occasions where one might want a real WOW factor, it’s perfect.

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