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May 2013

Batch Cooking 05-20-13

Breakfast: Eggs or sausage and sauerkraut or kimchi.

Dinner: Chicken breasts stacked with elk prosciutto, artichokes, mushrooms, olives, melted Swiss cheese, and Hollandaise sauce.

Lunch: Salad with steak + avocado + mango + watercress + chives + lettuce + olive oil (assembled daily).

Snacks: Dark chocolate, almond butter.

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating this week?

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How To Make Ghee

May 17, 2013

Ghee

Do you cook with ghee? If not, you’re missing out. Ghee is a kitchen staple for me, and I scramble to replenish my supply as soon as I run out. I use it regularly as one of my primary cooking fats, along with coconut oil and beef tallow. It’s tasty, has a high smoke point, and is good for you – think butter without the dairy. Luckily, it’s also very easy to make.

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Acme Cafe Meringues

I visited Acme Café with a single target in mind: their lemon meringue pie. I’m doing some meringue “research” (no, really, it’s for potential future recipes), and Acme is purported to have the best lemon meringue pie in town. In fact, it’s been featured on the cover of Vancouver magazine as part of their list of 101 Things to Taste (2011).

It was quite the successful Acme outing. Not only did I claim their last piece of lemon meringue pie, but they had two other types of meringue as well! I sampled their chocolate dipped orange meringues as well as their chocolate meringue cookies with white chocolate chunks.

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Batch Cooking 05-13-13

Dinner: lettuce wrapped tacos with guacamole

Lunch: salad assembled daily: lettuce + sausage + avocado + strawberries + watermelon radish + nuts + olive oil.

Snacks/dessert: Flourless poppy seed cake, dark chocolate.

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating this week?

{ 270 comments }

Bibimbap 1

Bibimbap. BiBIMbap. BibimBAP! Admittedly, I may have annoyed a few people when I batch cooked this dish. It’s SO fun to say. The correct pronunciation is BEE-beem-bop. Try it. No really, give it a shot. And you know what, it’s even more fun to eat! I was a little giddy every time I admired the contents of my bowl before digging in. So colorful, so many flavors and textures!

Bibimbap is a Korean dish that literally means “mixed rice” – and since this is a paleo/primal site, I used cauliflower “rice”. Personally, I liked chopsticking away at each quadrant of my bowl separately, but most people stir it all together once it’s assembled – do whatever feels right!

And that’s the great thing about bibimbap – anything goes. The main components are rice + beef + veggies + egg. From there you can let your imagination run wild, or simply be guided by the contents of your fridge. Feel free to use the recipe below as a starting point for your bibimbap adventures! (And don’t worry, it’s not nearly as labor intensive as it looks).

Bibimbap

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