Fun Fact: Going on 8 weeks now, there have been paper towels in our upstairs bathroom instead of toilet paper. I’ll let you think about that for a sec. So. How was your day? Yes, that was toilet humor. My mind goes to weird places this early in the morning while I’m writing up a physics lab. Except I’m clearly not working on that anymore. Gotta space it out with other stuff, ya know?
Like takeout. Except you know me way too well–I’m too finicky about my food to get takeout anymore. And too cheap. I find myself Jones-ing for it all the time, though, and most especially Chinese food. Greasy, so-bad-for-you, no-way-in-hell-it’s-authentic-but-who-the-hell-cares Chinese food.
In college I had a thing for the local Chinese place. No shiz, it was called Dong Fong. So wrong…on Friday night in the area you could always hear someone yell, “I want the DONG!” Ew. Except it was reallyreally good. The General Tso’s was famous. Someone even made an ironic T-shirt about it. After class ended Friday I’d go for a run, call down and place my order, shower, put on some clean PT’s, pick it up at Grant Circle with all the other Cadoodles, then come back to my room and chow down. Went down like a rock, lemme tell ya. Ah, memories.
My summer break is almost over…first day of class is on Friday and I’m a little depressed about it. I just spent the last week and change in Oregon visiting family and am pretty convinced I’m meant to live there forever. I also realized I have way too few tattoos and facial piercings to fit in anywhere in Portland. That’s OK…anywhere I can get scrambled eggs and lox at 2 am is A-OK with me! But now I’m back at my boring old life about to start four months of boring old premed and live off of salad and hard-boiled eggs. OK that would be gross…so I’m playing with some new ideas for quick and easy meals with as few ingredients as possible and as little prep as possible while still being…I dunno…not boring. Like everything else in my life.
So let’s welcome these kebabs to my regular rotation. I have a serious addiction to anything and everything Tessemae’s…my newest love: Southwest Ranch. You should get some. And then make the fastest dinner ever. Have fun with whatever add-ons you’d like…I used bacon and cherry tomatoes and they were outstanding but any veggie…or even fruit like pineapple or mango…would be awesome. Crazy flavorful and juicy and are ready in less time it takes to grab a shower after a long day.
I can’t believe I’d never used fresh leeks before now. SO much…RICHER…than onions on a dish like this. And rich is good when you want to ditch the sugar and not feel like you’re eating rat food. Not even bird food…birds at least eat, like, berries and stuff. And Diane’s sugar detox only allows ONE…UNO…green apple and green banana a day, and I can’t stand either of those things. So bring on the coconut milk!
This recipe is my take on this GF, Vegan chickpea curry that popped up on How Sweet It Is a couple weeks ago. Literally, all I did was swap out the chickpeas for beef and some eggplant and add more coconut milk and curry paste, so full credit goes to Ms. Jessica. This curry would also be lovely with chicken, pork, or shrimp…or even on its own as a veggie entree or side!
Remember these? Maybe? I’ve been making a lot of my older recipes lately and this was WAY overdue. Easily one of my favorites, even Ross loved it and, like me, the old sloppy joes with the Hunt’s sauce from a can was a childhood staple.
You can serve this stuff over cauliflower rice, veggies, just straight from a bowl like chili (with some cheese!) or however you’d like!
My husband gave me the crazy eyes after he inhaled his third full-sized portion of this stuff.
“YOU F**KING BETTER MAKE THIS AGAIN.”
*Sigh* “Yes, dear. If I must.” He’s so sweet.
But god, I’m so slow at posting things anymore. You would be, too, if you had 87 million pages of reading last night on quantum mechanics. No, really, I did. Maybe a little less than 87 million. But it took a solid hour and a half out of what used to be my time to lay on the couch and do absolutely nothing. Not OK.
I got the idea for this particular concoction from our little wekeend vacay in Boston. Shocker. If I have any native Bostonites reading, I have to apologize and tet you know that I totally would have used a bean pot if I had one. I swear. Sorry. I loveloveloved baked beans when I was young thanks in part to an awful lot of family dinners out at Kenny Rodgers’s Roasters…true story. Clearly it’s been a looooooong time since I have eaten beans. Or eaten at Kenny Rodgers’s Roasters.
Like any good Paleo rendition of something that is by its very nature NOT Paleo, I replaced the central ingredient with meat. I bet if I’d wanted a more bean-like texture I could have used diced sweet potatoes or something…but people always seem to deify beans because, you know…they have SOOO much protein.
Welp. I’ll see your bean and raise you a moo cow, you silly Vegans, you.
Yay! Another super easy meal! Here’s the deal you guys…I’m in waaaaaay over my head at school. I come home with my brain leaking out of my ears and have zero energy. I wish I could come up with fancy schmancy meals like I used to (remember this?)…but I can’t. At least not till the weekend, and this last weekend I had a wedding to be at in Boston. It was at the aquarium…how cool is that?! I wanted to be a marine biologist soooooo bad when I was younger. Still kinda do, actually. I mean, swim with the dolphins for a living? Um, yes please. Seriously, cocktail hour was INSIDE the aquarium…we could just walk around and geek out over fish with a bar set up around every corner. Total bliss.
OK so this meal. It was kind of invented on the fly because, like I can imagine happens in many a kitchen on many a weeknight, all I had was a package of ground beef. SO I was all like, “OMG I wish there was a Paleo Hamburger Helper sitting in the pantry!” …And then I was like, “Holy crap! That’s a great idea!”
Taking stock of all I had, I came up with this little concoction. I used palm syrup in this instance and I highly recommend you find a bottle–I think I got it at Natural Grocer but I’m sure Whole Foods has it. However, honey or molassas will work just as well…or just leave it out if you want to nix the sugar.
Serve over cauliflower rice or just on its own. Hint…mix it all up with some spaghetti squash and it’s like Chinese takeout
There’s something to be said for a rich, hearty, tomato-saucey, meaty, Italian meal on a cold night in late spring. Obviously a nice Chianti makes it even better.
The secret to success with these babies is the triple meat combo. You get the juiciness and richness of the beef, fattiness of the pork, and a nice kick of flavor from the veal. The texture is unmatched by your run-of-the mill beef meatballs and this combination of seasonings is pretty much my go-to for Italian-inspired dishes. It’s also a very easy meal that can be prepped ahead of time if need be. I made this batch in the morning and cooked them shortly after I got home after work.
Ah, work…I don’t miss it. I’m functionally unemployed now that I’m officially out of the Army for good. It’s…liberating. Class starts in a week and a half but until then I’m catching up with family and friends. I love living so close to loved ones for the first time since I left home. Don’t get me wrong, I got to visit and live in some great places the last 8 years and I have so many experiences that have made me who I am, but I guess its’s time to reconnect with my inner homebody.
I will say, however, that I most definitely did NOT miss this East Coast humidity. I walked outside yesterday morning and felt like I got body-slammed with a wall of moist heat. Ugh. I already miss the crisp Colorado mountain mornings…but then again I don’t miss the snot rocks. Those are pretty painful in case you didn’t know.
Brisket has always been just a wee bit intimidating for me, mostly because I love it so freaking much but the only way I’ve ever had it prepared was in a giant smoker. Often at a state fair or a competition of some sort. Like the Salt Lick in Austin…ever been there? Holy Brisket Balls, Batman…that stuff is crack.
We actually got “brisket” from time to time at the dining facility on the FOB in Iraq, too…but I suspect those grey-brown chunks were at least 60% sawdust. I, for one, opted to live off tuna packs and pickle slices for a year instead. Moving on.
So when my brisket didn’t suck, I was understandably pleased. This was like, reallllllly good. Even Ross agreed and we all know the ultimate verdict on anything with beef should be left up to a big, hairy dude. You can even do this with another sauce or marinade…I’m sure it would be lovely just seasoned with olive oil, salt, and pepper and some plain old beef or chicken stock as the braising liquid.
What better snack could you ask for to go along with your (gluten free) brewskies this St Paddy’s Day? This recipe is a big improvement on an attempt I made last year. Lately I’m going back and re-working a lot of my old recipes lately…to include a THIRD version of this pie. What’s cooking if you can’t keep making it better, right? Besides, sometimes I feel kind of guilty for letting old recipes die. There’s so many wonderful things I’ve made like, ONCE and never re-visited because I get so caught up with my almost obsessive desire to come up with “The Next Big Thing.” Remember this? Or these? Or…OMG…THESE???? I’m a horrible person.
Sometimes, you find yourself with a VERYhungry kid/husband and you need dinner…like, NOW. I’m not sure why the hell I had hot dogs in the house (or how long they’d been there…eww), but I did. Of course I contemplated something fancier (like this!!) but there comes a time of night when even the most dedicated chef just says, “F*ck it” and goes for bacon-wrapped…whatever. You really can’t go wrong, can you?