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THANK YOU

31 May

Happy Thursday Thirsty Thusters!

A quick post to say thank you for reading my blog!! I appreciate every click, scroll and page that you look at, and most of all I appreciate you! Big things are coming…..

Live to Thrive,

Lauren

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Paleo Camping!

29 May

Happy Tuesday Lovers!

I just got back from the most amazing camping trip and boy did we eat!! I thought I would share some of the recipes and photos so you can Paleo Camp next time you go!  PS- We’re potato friendly when we camp! And don’t you DARE throw out your bacon grease :). These are the dishes I had my little paws in but we had many more.

Paleo Breakfast Hash:

3 large sweet potatoes

1 bunch kale

1 whole onion

1/4 cup bacon grease

1 small handful tarragon

1 small handful rosemary

Salt and Pepper

Cajun seasoning

Saute the herbs, potatoes and onion in the bacon grease for about 20 minutes or until tender.  Add the kale and fold into the potatoes as they cook down.  After about 10 more minutes the kale should be tender.  Spoon into a bowl, it’s great with eggs!

Jack Daniels Chicken:

1 package chicken thighs

1 lemon

2 tsbp cayenne pepper

2 tbsp honey

1 cup Jack Daniels whiskey

1/4 cup bacon grease

Season the chicken with salt, pepper and cayenne pepper.  Heat the grease in the pan on your camping stove and add the chicken, browning on each side for about 10 minutes.  Once it’s reached it’s desired crunchiness mix the Jack and the honey together.  CAREFULLY pour over the chicken, there will be fire….oh yes, there will be fire!!!  After the flames have died down squeeze the whole lemon.  I kid you not, this chicken will change your life.

Sammy and Casey’s Potato Sausage Hash:

1 package sausage

2 whole onions

4 large yellow potatoes

Salt and pepper

Add all ingredients in a dutch oven and cook over an open flame for about 25 minutes.

On top of this we had a shit pile of eggs each morning, griddle cakes (made from nut and coconut flour of course), bacon, sausage, green salads, tri tip, tuna salad wraps, carrots and nut butter, fruit and that’s all I can think of right now.  There’s more though I promise….and oh yeah, we ate REAL S’MORES!!! Muah ah ah ah ah!!

Let me know if you have questions about what else to pack and how I planned meals, I made an excel spreadsheet, just saying.

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Live to Thrive,

Lauren

Paleo Gai Pad Krapow

22 May

Happy Tuesday Friendly Followers!

Last week, I got to make one of my favorite dishes! Gai Pad Krapow or “Chili Garlic Chicken” as my Dad an I call it.  I also found a new trick with Cauliflower rice :0.  This dish was inspired by a little restaurant in West Hollywood that my Dad went to for years and then decided to try and duplicate in his own kitchen.  It’s morphed a bit over his renditions and now mine (sometimes I really eff this up but I think I’ve got it down now :)).  It’s served over cauliflower rice, the trick is just chop it up really fine after you steam it instead of the food processor.  The consistency is perfect!

First things first, you have to start the fish sauce.  This citrus-y spicy sauce literally makes the dish.

Fish Sauce:

10 limes

4 tbsp fish sauce (or to taste)

1/2 serrano pepper

3 cloves garlic

1 tbsp raw organic honey

Juice the limes and chop the pepper and garlic.  Set aside a small amount of the lime juice in case you add too much fish sauce and it gets too salty.  Slowly add fish sauce tasting as you go, it should be tart but not pucker tart and savory but not overly salty.  Add the remaining and refine, let it sit for at least 30 minutes.

Stir Fry:

6 organic, free range chicken thighs

10 cloves garlic

2 cups snow peas

2 bell peppers (red or orange are pretties)

1 serrano pepper

1/2 jalapeno pepper

1 cup FRESH basil

2 eggs

2 heaping spoonfuls coconut oil

Heat the oil in an electric wok or in a large pan over high heat.  Add chopped garlic and hot peppers and chicken (prepare for HOLY YUMMY SMELL and if you’ve kicked the heat up a notch watch for the steam! It will burn your eyes.  Yes, I like it this hot-not reflected in this recipe :)).  Spoon in a couple spoonfuls of the fish sauce mix and saute stirring constantly for about 5 minutes.  Add the other veggies (not the basil) and saute for another 15 minutes or until the veggies are tender.  Turn the heat off after chicken is cooked through and stir in the fresh, loosely chopped basil.

Heat up another small bit of oil and fry 2 eggs.  Spoon some of the fish sauce mixture, add salt and pepper and serve over the stir fry.  DOUSE WITH FISH SAUCE MIXTURE! Delish!

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Live to Thrive,
Lauren

From the Vault!

16 May

Happy Wednesday Fantastic Followers!

I thought it would be fun to take a look back in time and share some of my favorite recipes and posts.  Two other exciting items, I have a really exciting project on the horizon but I can’t tell you what it is yet  :), and I’ll be updating my blog pages soon to separate out the recipes by beef, chicken, veggies, sides etc.  I’ve got so many posts now, how could you be expected to scroll through all those and get to the goodness!?

 

Paleo Sauces

Carnitas Tacos!

A plethora of Information

What is Paleo?

Paleo Lasagna

Meat Cups!

I hope that satiates your appetite for a bit.  This week: You can still count on my non Paleo adventure in Israel as well as my FAVORITE DISH EVER!!

I appreciate every single one of you!

Live to Thrive,

Lauren

Delicious Duck! Don’t be scurred!

14 May

Happy Monday Friends!

I just want to say THANK YOU for all of your continued support and readership!  You’ve heard it from me before but I feel so blessed to have readers! It’s nice to not be writing to a brick wall even though my pictures are shit, I cuss and commit the occasional  but ever present typo.  Props to you and as always, feel free to share with friends and family.  Living Paleo will CURE you, literally.  Remember- FOOD FIRST!!!

Anywho! I did some cooking this weekend, most notably made an amazing meal with duck! I got the organic free range duck breasts and legs from Whole Foods.  The other ingredients were from my CSA box.   To be honest though, the breasts were SO much better than the legs and MUCH easier to eat.   I’d just go with them if this is your first duck try.

Remember- you’re a “chef” if you’re fearless in the kitchen.  To illustrate, here are some of my favorite quotes by Julia Child, she’s pretty much a goddess 🙂

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia ChildMy Life in France

“The only time to eat diet food is while you’re waiting for the steak to cook.”
― Julia Child

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”
― Julia Child
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
― Julia Child
“Fat gives things flavor.”
― Julia Child
“…no one is born a great cook, one learns by doing.”
― Julia ChildMy Life in France
____________________________________________________________________________________________________

My dish consisted of crispy roasted duck, blanched Italian carrots and sauteed dino kale with onions.

Roast Ducky:

4 breasts

1/2 stick butter

1/4 cup coconut oil

2 tbsp garlic (chopped)

3 tbsp rosemary

Salt and pepper

Preheat the oven to 400.  Salt and pepper the duck on both sides.  Melt the coconut oil in a stainless steel pan and start to brown the duck skin side down (about 6 minutes) and repeat the same thing on the other side.   Before you pop it in the oven throw in the butter, garlic and rosemary.  Make sure to scoop up the goodness on top of the breasts (baste) and in it goes for about 15 minutes.  Check it mid way, flip and baste on some more goodness.  Take them out and LET THEM SIT DAMMIT- for about 10 minutes 🙂 There will be a beautiful layer of fat, if you’re not fully into consuming lots of good fat, it’s easy to pick around although I don’t recommend ignoring it.  YUM.

Blanched Italian Carrots: 

Place the carrots in boiling water for about 10 minutes or until tender.  Have a bowl of ice water ready to go.  When the carrots are done put them in the ice bath.  I just tossed them in Petrini’s Original  dressing (all Paleo approved ingredients).

Sauteed Dino Kale:

1 bunch Kale

1 whole white onion, coarsely chopped

3 tbsp EVOO

1 tsp balsamic vinegar

Salt and Pepper

Heat up the EVOO in a stainless pan and add the onions.  Saute for about 15 minutes or until translucent.  Add the kale, stirring frequently and saute for  about 15 minutes or until tender.  Drizzle with balsamic and VIOLA!

Live to Thrive,

Lauren

Herb Roasted Curry Veggies

11 May

Happy Friday Lover Muffins!

I wanted to share a quick recipe with you that’s great to take to a Paleo potluck! Plus, again with the CSA box- I’m drowning in organic veggie bliss and loving it!

Herb Roasted Curry Veggies:

1 head cauliflower

1 head broccoli

2 large spring onions (green)

1 handful FRESH tarragon

1 handful FRESH rosemary

1 tbsp curry

salt and pepper

1/4 cup coconut oil

Preheat the oven to 400.  Break up the broccoli and cauliflower into bite size pieces and chop the herbs up nice and fine (especially the rosemary).  Melt the coconut oil in the microwave and toss all the ingredients together.  Roast for 15-20 minutes or until they look slightly crunchy.  I popped this back into the oven for about 5 minutes on broil when it was eat time at “Koby’s” lol.

Live to Thrive,

Lauren

What’s for lunch?

10 May

So I know I keep going on and on about my CSA box (it’s a weekly delivery of fresh, organic, local fruits and veggies. Community supported agriculture) but I can’t help it! It is SO amazing!

For lunch I threw together a little garden salad mish mash. Red leaf lettuce, carrots, grape tomatoes, broccoli, spring onions, leftover ground beef, BACON (duh) and Bragg dressing.

Delish!

Live to Thrive,
Lauren

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