Mar. 29th, 2012

abyssinia: Jayne standing in front of his statue, words "there's just people like me" (Firefly - Jayne's no hero)
[personal profile] abyssinia
I've been reading about Primal/Paleo for a while now, and while I'm skeptical about some of the evolutionary arguments, some of the biochemical arguments are convincing and I know over the years I tend to feel better when I eat more vegetable/protein/fruit proportional to carbs/grain. I already cook the majority of my food from "real" ingredients, so it's not an overly huge leap for me, at least in terms of dropping processed food.

I've been dabbling with paleo-style meals for a while now, and I'm considering attempting to try a month of more pure paleo and see what happens. I can see giving up bread and pasta without much trouble, but I'm pretty nervous about losing cheese, yogurt, milk and beans and about battling my sweet tooth.

Anyway, Passover (in two weeks) seemed like a good time to start, since it forces me to get partway there anyway. What I'm looking for is recipe resources. Are there any paleo recipe websites you love? Cookbooks? Things which are quick and easy, or make large batches so you can enjoy leftovers? Any tricks for fighting sugar cravings? Any easy breakfast suggestions - I'm not afraid of eating non-traditional breakfast foods, but I prefer breakfast that is quick and low on dishes - my habit is a yogurt. Since I don't eat pork, I'm particularly interested in paleo recipe resources that don't put bacon in every other recipe (I do like turkey bacon, but it doesn't always work the same).
rydra_wong: Fingers holding down a piece of meat (heart) as it's cut with a knife, on a bright red surface. (food -- a slice of heart)
[personal profile] rydra_wong
This is my latest culinary discovery, and is making me very happy.

The basic ingredients you need:

Definitely:

eggs (four to six)
vegetables
your fat/oil of choice
a frying pan which is fairly deep and also oven-safe

Almost certainly, though you might be able to do without:

several cloves of garlic and an onion, diced

Optionally:

pre-cooked starchy tuber (e.g. sweet potatoes)
herbs/spices
pre-cooked meat
a handful of grated cheese

I will illustrate the instructions with examples from the frittata I made today.

In your pan, saute your garlic and onions in your fat/oil of choice (in today's frittata, 1 tbsp olive oil) over a medium heat.

While that goes on, beat your eggs, together with your spices (I used 6 eggs with a half tsp of turmeric, a pinch of red chili flakes, and a metric fuckton of paprika; this requires use of the hand-cranked whisk so as not to end up with hideous paprika clots).

Turn on the grill in your oven about now so it has time to heat up (I went for around 240-50 degrees C).

Add your vegetables (red and yellow bell peppers!) to the pan and continue stirring them round occasionally for a few minutes.

Once the vegetables look about as cooked as you want them, turn the heat down to low. Add any pre-cooked tubers (sweet potatoes -- I had a whole colour theme going here) and meat (wasn't using any).

Give the whole lot a final stir, then pour your eggs over the top.

Leave the pan on the hob for about five minutes. The underside of the frittata should be cooked while the rest is still runny.

Then scatter the grated cheese on top, if you're using it (I was -- nice matured cheddar) and stick the pan under the grill for about five more minutes.

Alternatively, if -- by way of entirely hypothetical example -- you had some kind of hideous oven disaster involving the glass tray under the grill shattering and having to remove extremely hot broken glass from all over the place and then having no way to keep the pan near the grill I MEAN PURELY HYPOTHETICALLY, you can bake it, which will take a few minutes longer but work fine.

When it's done, the frittata should be solid, golden and a bit puffed up. Cut it into slices. Eat for several subsquent meals.

This is one of those recipes that actually tastes better after it's been in the fridge.

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