Posts tagged ‘dinner’

August 1, 2012

Summer Grilling Ideas?

I would really like to grill more often while it’s still nice outside. The only thing is that I am not creative when it comes to grilling. Burgers, sausages, salmon, steaks (which I prefer to be finished in a super hot oven anyway),  and kabobs can get pretty boring. I’ve recently tried to switch it up a little and try something new.

Swordfish
I bought a swordfish steak for the first time and had no idea what to do with it! Since I was too hungry to look for recipes or marinate it, I decided to throw it on the grill with just a bit of salt and pepper. Then I threw on some mango salsa that I bought prepackaged at Whole Foods. Can I just say that I make way better mango salsa than WF? This was super simple and kind of boring, but totally satisfying. This swordfish steak was massive!

 

What do you do with your swordfish?
 

Pork Chops

I usually roast or pan cook my pork chops so this was my first time using the grill. I wish I had thought to grill the nectarines and onions! That would have been amazing. Instead I was boring and just cooked those up in a pan with a tiny bit of apple cider vinegar. Fresh basil on top. This is one of my favorite ways to eat pork chops! I think I will do that next. Maybe grill some pineapple as well!

What are your favorite grilling recipes (especially for fish and pork)?? Send me some ideas!

I’m going to be on my way to Chicago in less than 6 hours for the Summerfest Boogie!! Boogies are basically skydiver conventions/events/parties. I’m super excited to skydive for 5 days straight with my friends from all over the country. They’re also attempting a new vertical world record where they hope to have 142 people head down in a formation. I won’t be on that, but I am super excited to support my friends and watch from the ground! Hopefully I can be on the women’s world record coming up and maybe the next world record! I’ll be back on Sunday night. I am camping the whole time at the dropzone so I’m a little worried about my food choices there. We’ll see how it goes!

Advertisements
July 27, 2012

Mango Tarragon Scallops

Second blog post in a week! I’ve been continuing to cook with fruit lately due to the abundance of fruit at my house right now.

This time I experimented with some mango! I saw a recipe card at Whole Foods while buying scallops for Scallops with Cherry-Tarragon Sauce. I was out of cherries, so after nibbling on tarragon and then nibbling on various other fruits, I decided on using mango. I mostly stuck to the recipe with a few substitutions, so I’ll just list the ingredients that I used. However, I added the mango at the very last moment for a quick stir because I didn’t think I would care for cooked mango.

Mango Tarragon Scallops

Ingredients:
– 3 large wild-caught sea scallops
– sea salt and ground black pepper to taste
– 1 Tbsp coconut oil (I would have used clarified butter, but was out of it)
– 1/2 to 1 shallot, chopped
– 1 Tbsp apple cider vinegar
– 1/2 cup mango, chopped
– 1.5 tsp fresh tarragon, chopped

I ate it with arugula, my favorite green! This was really good for the first scallop and then progressively got too sweet for me. I definitely enjoy the taste of tarragon and mango together. I also decided that I like my mangos cold, not so much warm. It’s also not much of a sauce and I can’t imagine it being saucy even if I used cherries like the original recipe. I think squeezing some lemon juice over everything would have brightened up everything for me. Or maybe some spices added to it to cut down on the sweetness. It was a beautiful plate of food though! I would make this again with a tart fruit.

I’ve been having a pretty awesome week with some pretty awesome friends!
Monday – “The Dark Knight Rises” in IMAX (loved it), tunnel flying
Wednesday – tunnel, 3 skydives, skating
Thursday – tunnel, indoor bouldering
Friday-Sunday will be full of more skydiving!!!

It was the first time I had been on the ice in many many months. My ankles and feet hurt really bad from not being used to my skates anymore. I’m still on my last pair of skates, made for me in 2006! That was after I quit, so the skates are still in pretty good shape. It’s crazy to think how much I used to skate to need new boots every year and blades every other year. They make super light skates nowadays though, I kind of want new ones! I’m starting to think I want to skate regularly again, just recreationally, to not waste the massive investment my parents made. I skated a public session so I didn’t try to do much, but I know I’m out of shape.

Climbing went a lot better. I let too many months go by without climbing as well. I had lost all my calluses and my hands were burning by the third route. However, I was super happy that I didn’t have to downgrade TOO much. I was climbing most V3s easily before I stopped climbing regularly, now V2s are still easy but V3s are more challenging than I remember. I managed to climb a couple of them, but with my hands and grip strength not where they used to be, it was much more challenging. I had really missed the climbing gym! I didn’t think I’d ever be so happy to smell stinky feet and sweat! Of course I renewed my membership, so now I have to go regularly.

Conclusion: I’m in excellent tunnel shape, but out of shape for everything else I like to do that I haven’t been doing. Time for more balance in my life!

July 22, 2012

Chops and Stone Fruits

I’m going to jump right back into blogging like I haven’t been away for 3 months. Life got in the way! I even stopped being paleo for the month of May with some pretty disastrous results. It was my 25th birthmonth so I wanted to indulge in everything. I did however have plenty of adventures! Including two trips to Twin Falls, ID for BASE jumping off the Perrine Bridge! My mom and I also opened a Korean restaurant, but after 10 days of being open we had an unfortunate car accident involving sudden unintended acceleration. Now we will not be reopening for at least another month. Let me just say that being in an out of control car speeding into the building is a lot scarier than jumping off or out of anything. I will get into all of that as I get back to blogging. I have lots of pictures and videos to share, but today I want to focus on the food!

I love shopping for food in the summer! I love going to farmer’s markets and picking up my weekly Tiny’s Organic fruit bag. Since this year I signed up for the all fruit bag, it means twice as much fruit to try and consume in one week. Lots of sharing is involved. Right now the bags are filled with stone fruits – apricots, apriums, plums, peaches, nectarines, and cherries!

I’ve been trying to incorporate some of the fruit into my meals rather than just snacking on them. I end up eating less fruit that way! Otherwise I will just eat pounds and pounds of fruit because I looove the sugar.

I also found this super tasty and definitely paleo Date and Cherry Balsamic Spread from Edible Gardens at Whole Foods. The only ingredients are dates, cherries, and balsamic vinegar. I’ve been putting it on pork chops and lamb chops!

Date and Cherry Balsamic Lamb Loin Chops

Ingredients:
– 2 Lamb loin chops
– 1+ Tbsp Date and Cherry Balsamic Spread
– 1 tsp minced garlic
– Dried thyme, salt, and pepper to taste

This was soooo good! Especially with the little salad I made – arugula, spinach, rainier cherries, and walnuts. No dressing, just the way I like it!

Date and Cherry Balsamic Pork Chops

The date and cherry balsamic spread is also super good on pork chops!! I pan cooked these pork chops (lightly seasoned in salt and pepper) and sautéed the onions with a little garlic in the pork fat. I spread the spread on the meat after everything was cooked.

I had a lot of apriums to use up from my CSA bag. I didn’t like the texture or the flavor of them while eating them fresh. Not quite apricot, not quite plum, but a weird texture in between. Ironically, I absolutely love pluots, which are more plum than apricot. Since one of my favorite pork dishes involves peaches, I decided to make another pork dish with these apriums instead of letting them go to waste. They were amazing cooked! I don’t eat pork chops very often, but there’s just something about stone fruits that pairs perfectly with pork chops!

Aprium Pork Chops
You could just use apricots. This was very simple. Caramelize onions in pork fat then add the fruit and a little garlic. I sprinkled it with some Italian seasoning at the end and ate it with a side of roasted brussels sprouts. I could eat this every day! I’ll probably make a more summery side next time though.

Thanks to all my readers for continuing to read my blog and sending me messages asking about my wellbeing! I’m pretty excited to be blogging again. It definitely helps me eat better and cook more!

April 17, 2012

Paleo Meatloaf

I’m way behind on blogging… I have lots of pictures and no posts to show for it! Hopefully I can catch up this week!

This was my first time making meatloaf and it was pretty good! I loved the sauce more than anything else. I’ve never been a fan of meatloaf and haven’t eaten it in years, so I don’t even know what meatloaf is really supposed to taste like. This one is meaty and not at all dry or bready.

I followed Alton Brown’s meatloaf recipe pretty closely, just making a few paleo substitutions and omissions. I also only had 18oz of ground beef so I halved the recipe and ended up making two half mini-loaves. Instead of garlic flavored croutons, I used the same amount of almond flour. For the glaze, I used Organicsville ketchup, which is the most paleo-friendly ketchup I’ve managed to find so far. I skipped the honey since the ketchup is plenty sweet, but the lack of extra sugar probably kept my glaze from really glazing up. I also skipped the Worcestershire sauce and used a dash of tabasco as my hot sauce.

Just a quick post today, I have a pretty busy day ahead of me. I basically lost an entire day yesterday due to a single Zyrtec pill. When I switched to paleo, I stopped getting sick or having migraines, so I was able to cut out pretty much all pharmaceuticals… except for allergy meds for my seasonal allergies that started a year or two ago. I wonder if I’ve become extra sensitive to medications because this supposedly non-drowsy allergy pill totally knocked me out for about 24 hours. I slept 80% of the time. When I was awake, I was super out of it and my friend thought I was high on something after a phone conversation. Feeling much better today! No more allergy meds for me! Know of any natural remedies?

March 31, 2012

Skydiving, landjäger, and paleo sliders!

It’s Saturday and I’m still in bed because it hasn’t stopped raining for a week. Doesn’t look like it’ll stop raining for yet another week, but next weekend looks promising! I can’t wait to jump again. After so much tunnel time, I feel like a brand new skydiver and I’m completely addicted again! There is sooo much space in the sky! No walls up there! And the skydives actually go as planned! Fascinating! The tunnel is such an invaluable training tool. I was able to get 12 jumps in last weekend and I thought I’d share a few pictures! All photo credits to Kelly Craig.

I’m sure I’ll be posting more photos and videos as the season goes on! Thank goodness we have a wind tunnel here now to get through the rainy days. I’m pretty excited to go fly tonight!

The downside of so much tunnel flying and skydiving has been that I’m way less motivated to work out. I haven’t consistently exercised in several months now and I can feel myself getting out of shape. It’s such a waste because I felt so amazing and so fit after months of daily intense activity and I am just letting it all go. I still LOOK fit, but I don’t FEEL fit. Every day I wake up thinking, I should really go to crossfit/hot yoga/climbing/running/skating today and then I never really make it out. I know that if I just commit to a few days, I’ll get into a routine again. So I am going to hold myself accountable to do that starting on Monday. 🙂

The upside of skydiving is definitely our close community full of awesome friends. One of them is actually a butcher and I got hooked up! I’ll never go hungry again! I’m going to try to do a post about him and the butcher shop in the near future, if he agrees to it. His shop only carries the highest quality local meats, including the best tasting 100% grassfed local beef I’ve ever had. He actually makes lard, tallow, sausages, and cured meats, all completely paleo! I’m planning on stopping by every week! This is how I found my new favorite snack, called the landjäger (I’m too lazy to describe it so I linked to wikipedia)!

Soft, not too salty, meaty, satiating goodness! This would be perfect for hiking/trail running! I had never even heard of this before, so ask your local specialty butcher?

The NY steaks I got were so giant that I had to cut one in half. Steak and eggs for breakfast! I poached the eggs this time and put it on some arugula and baby spinach.

 

I also grabbed some lean ground beef for burgers. I usually don’t season or do anything but shape the beef into a patty when I make burgers, but this time I was inspired to actually put some work into it. I added 1 tsp minced garlic, 1/4 cup chopped onions, 2 slices of bacon (cut into little pieces), 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp chipotle chili powder, salt, and pepper to a pound of lean ground beef with delicious results! These are my naked sliders! Heirloom tomato slice and a dollop of avocado for each mini patty! I was out of all lettuce or I probably would have wrapped them. Delicious!

 

March 27, 2012

Truffle goat cheese-stuffed bacon-wrapped dates

For last night’s dinner, I made some bacon-wrapped dates and lamb meatballs with a balsamic reduction over arugula and baby spinach, sprinkled with more balsamic vinegar. YUM!

 

View the lamb meatballs post for the recipe! I did make one small addition – I added 1/2tsp of CARDAMOM! I loved it even more!

Goat Cheese-stuffed, Bacon-wrapped Dates

Ingredients:
– Noor dates, pitted
– Chevre goat cheese
– One slice of bacon per 3 dates
– Toothpicks, cut in half

1. Preheat oven to 375 degrees.
2. Cut the dates almost in half and spread them apart.
3. Fill the pitted part with goat cheese and close the dates.
4. Cut bacon slices into thirds and wrap the dates, securing each with half a toothpick.
5. Bake in a baking pan for 20-30 minutes until bacon is cooked to your liking, turning the dates over half way through.

To make this fully paleo, you would skip stuffing the dates with cheese. However, I think the cheese is necessary to add a tangy flavor to cut the sweetness of the dates because bacon just isn’t strong enough for that. So this one is primal! I found this super delicious chevre goat cheese – Cypress Grove Truffle Tremor at Whole Foods. It’s probably one of the best goat cheeses I’ve had because I LOVE truffle. I used Applewood’s Sunday Bacon, which is thin and great for wrapping, and noor dates because they are smaller than medjool dates.

March 15, 2012

Coconut encrusted shrimp and crab cakes!

I can’t believe it has taken me over a month to get back to blogging! I have some new delicious paleo recipes to share. I’ll start with these coconut encrusted shrimp and crab cakes, i.e. possibly the best thing I’ve ever made! I decided to add a couple ingredients to my original paleo crab cakes. The shrimp really adds a meatier texture while the coconut gives it this delicious crispy crust. It’s like crab cake and coconut shrimp’s love child!

 

I didn’t measure out anything, but I’ll try to write down the recipe as closely as possible. The ingredient amounts are approximate, adjust them according to your taste. I was out of celery, but it would have been a nice addition.

Ingredients:
– 1 Tbsp olive oil
– 1 medium carrot, peeled and chopped
– 1/4 onion, chopped
– 1/2 red bell pepper, chopped
– 1/4 cup chopped green onion
– 1 heaping tsp minced garlic
– 1/2+ cup shrimp, chopped
– 1 cup lump dungeness crab meat (precooked)
– cayenne pepper to taste
– black pepper to taste
– 1 egg
– 1 Tbsp dijon mustard (check ingredients, I use Annie’s)
– 1/2 cup almond flour
– 1/2 cup shredded coconut
– 1 Tbsp coconut oil

Directions:
1. Sauté the first three ingredients in olive oil until the onions are transparent. Add the garlic, green onion, and shrimp. Continue to cook until the shrimp starts to turn pink/orange. Remove from heat and transfer to a large bowl.
2. Mix in the crab meat, cayenne and black peppers, egg, dijon mustard, and 1/4 cup of the almond flour.
3. In a shallow bowl or a plate, mix together the rest of the almond flour with the shredded coconut. (I first ground the shredded coconut in a food processor for a finer texture.)
4. Form the crab cake mixture into patties and coat in the coconut-almond flour.
5. Cook the shrimp and crab cakes in coconut oil (extra virgin for more coconut flavor) until golden brown on both sides.

Enjoy!!

I have a lot of catching up to do on my blog. Hopefully I can complete at least one more post before my weekend skydiving trip to SoCal!

January 23, 2012

Roasted Rack of Lamb with Dijon Mustard

I think eating meat off the bone tastes the best, so of course I loooove lamb rib chops! So tender and flavorful. I don’t like to buy a whole rack of lamb very often, because you can literally see how small the lamb must have been when all the ribs are together like that. I get a split personality when it comes to eating it – vegan and carnivore. Vegan me: “Poor baby animal! So sad!” Carnivore me: “MEAT LOLLIPOP!!! NOMS!” Guess which side wins?? 😀

I like lamb from Australia, New Zealand, or Iceland where the sheep are pretty much exclusively grass-fed. I’ve never seen domestic grass-fed lamb. See there I go feeling bad about eating lamb again, it’s so not local!

Anyway, I’m always looking for new ways to make lamb chops. I usually prefer lamb with a balsamic reduction, but I found a recipe using dijon mustard and decided to try it out, minus the bread crumbs. I personally did not care for the mustard with my lamb. It overpowers the natural flavor of lamb rather than complementing it.

I was also super impatient and pulled the meat from the oven earlier than I should have so I ended up with rare rather than medium-rare. I generally like my red meats on the rare side of medium-rare so it wasn’t that big of a deal.

I only eat brussels sprouts if roasted with a bit of olive oil, sea salt, and black pepper. It is delicious with a soft slightly nutty taste when cooked this way. Not to mention seriously addicting! I can eat a huge bag of brussels sprouts in one sitting.

Ingredients:
1 Frenched rack of lamb
Sea salt and pepper
Olive oil
1 Tbsp Dijon mustard
3 sprigs of fresh thyme
1 sprig of fresh rosemary
2 tsp minced garlic

1. Preheat oven to 450 degrees. Salt and pepper the rack of lamb.
2. Heat olive oil in a stainless steel frying pan then sear the rack on both sides until brown. Remove from pan. (I use a stainless steel pan so that I don’t need to use a frying pan plus a separate roasting pan.)
3. Remove the leaves from the sprigs and crush. In a small bowl, mix mustard, herbs, and garlic. Spread mixture evenly all over the meat.
4. Put the meat back in the pan and pop it in the oven for 12+ minutes until it cooks to your preference.

I love rosemary, thyme, and garlic with lamb. I think I’ll remake this without the mustard next time, going back to the balsamic reduction!

Tags: , ,
January 21, 2012

Pan-seared Scallops

I rarely buy and cook my own scallops for some reason, even though I frequently order them at restaurants. I made some really easy pan-seared scallops with a side of steamed broccoli yesterday. So easy and so yummy, I’m definitely buying scallops every time I see fresh wild sea scallops at the store.

Pan-seared Scallops
Ingredients:
– Fresh parsley, finely chopped
– Paprika
– Italian seasonings mix
– Minced garlic
– Lemon juice
– Sea salt
– Fresh, wild sea scallops
– Olive oil

1. Combine the first 6 ingredients in a ziploc bag in proportions depending on the number of scallops and your own preference. (I put like a heaping tsp of garlic, 1 Tbsp of parsley, 1/4tsp paprika, 1/2 tsp italian seasoning, dash of salt, and the juice of one lemon wedge for 6 medium scallops).
2. Add the scallops and shake it up in the ziploc so that everything is evenly covered.
3. Heat olive oil in a frying pan. Add scallops and sear on each side. Make sure they don’t overcook!

January 20, 2012

Lamb meatballs in marinara sauce

Since getting back from Utah on Tuesday morning, I’ve been stuck at home due to all the snow. If it snows more than an inch or two, the greater Seattle area literally shuts down. We even come up with cute names for the phenomenon: snowpocalypse, snowmageddon, etc.

Good thing I stocked up on food the way home from the airport! Today I made my favorite lamb meatballs with some marinara sauce for an extra comfort factor with the cold weather outside.

Lamb Meatballs
Original recipe on foodnetwork.com

Ingredients:
1lb ground lamb
1/4 cup finely chopped scallions
1/2 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp allspice
1 tsp sea salt
3 Tbsp almond flour (or 1 Tbsp coconut flour)
1 egg

1. Mix everything with your hands and let all the flavors marinate in the fridge for at least half an hour.
2. Roll into meatballs and cook in a frying pan until all sides are browned.

Marinara Sauce
Don’t remember where I found this recipe since I’ve been making it this way for years.

Ingredients:
2 14.5oz cans stewed tomatoes (check the ingredients or make your own)
1 6oz can tomato paste
2 tsp minced garlic
1/4 cup chopped parsley
Liberal sprinkling of italian seasonings
Salt and pepper to taste
1/2 onion, chopped
1 cup mushrooms, chopped
1 Tbsp olive oil

1. In a large frying pan or a medium sauce pan, cook the onions and mushrooms in olive oil until the onions are transluscent.
2. Meanwhile, add the 6 other ingredients to a blender and briefly blend before pouring into the pan with the onions and mushrooms.
3. Simmer until sauce is nice and hot.