jaime[alyse]green

my parents spelled all of my names weird
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Posts tagged paleo

Mar 18

Nothing good ever starts with going against the Chowhound consensus, but…

I bought a pork loin roast yesterday at Whole Foods. It was on sale, and better on the animal happiness scale than other comparably priced options. And the butcher said it would work in the slow-cooker, that it wouldn’t fall apart like pulled pork. That all sounded good.

I haven’t eaten this yet, I don’t know if this is going to turn out bad. I realize it already sounds like that.

But this morning I hit the webs looking for what to do with this, and I was excited to see a Chowhound thread - I like their advice. But then almost everyone was all, Don’t cook pork loin roast in the slow cooker, Don’t cook pork loin roast in the slow cooker. Apparently it’s too lean and will dry out. They recommend the oven, which is not usually the way to not dry things out, but Chowhound is never wrong.

But I did it anyway - there were enough voices of dissent, and I still don’t own a proper roasting pan. Spice rub of salt, pepper, garlic powder, thyme, and cumin; browned in olive oil; in the slow cooker on top of onions, under and next to more onion, smashed garlic, anda sliced apple; two bay leaves; almost covered in about 2 cups of chicken stock, a little cider vinegar, and water; sprinkled with some leftovers of the spice rub; a drop of fish sauce cause why not. It will probably be 7 or 8 hours on low. We’ll see.

Posted at 11:56 AM 3 notes Tagged: cookingfoodslow cookercrockpotporkpaleoprimal

Feb 11
Yesterday I visited my friend Allison and spent some time huffing baby fumes off her three-month-old. Since I can’t recreate that experience in my own home, this is my copy of the amazing roast chicken her husband made for us for dinner. Let’s just take a second. One of my best friends from college. Has a three-month-old. And a husband who cooks. Cooks well. Baby. Cooks well. Husband. Okay. I think the things that will make this chicken magical are the butter and rosemary stuck under its skin, 24 hours to dry out in the fridge, and butter and rosemary stuck under its skin. It also has an orange in its butt.

Yesterday I visited my friend Allison and spent some time huffing baby fumes off her three-month-old. Since I can’t recreate that experience in my own home, this is my copy of the amazing roast chicken her husband made for us for dinner.

Let’s just take a second. One of my best friends from college. Has a three-month-old. And a husband who cooks. Cooks well. Baby. Cooks well. Husband. Okay.

I think the things that will make this chicken magical are the butter and rosemary stuck under its skin, 24 hours to dry out in the fridge, and butter and rosemary stuck under its skin. It also has an orange in its butt.
Posted at 8:52 PM 55 notes Tagged: chickenfoodcookingpaleobutter means paleo i think?

Sep 21

Today’s lunch lesson:

Baby dinosaur kale, canned tuna, feta, mint, greenmarket grapes.

Be bold with random shit you have on hand, and you may end up with something impressive.

Posted at 2:52 PM 2 notes Tagged: foodeatingrecipesthat are not recipespaleo

Jul 21
I just made one of the most delicious things I have ever made. Does this look appetizing or like puke? I don’t know, but it’s awesome. I am very grateful to have learned how to just make shit up as I go. I heartily recommend it. Inspired by Jacques Pepin’s Eggs Jeannette, found via this Chowhound thread. Ingredients: 2 hardboiled eggs snow peas spinach grainy mustard chopped garlic (I think it may actually be best to use the stuff from a jar, since it’s milder) heavy cream (or milk?) paprika dried parsley paprika salt black pepper (grind it yourself pls) butter Procedure: Slice the eggs in half and remove the yolks, as if you were making deviled eggs. In a bowl, mash the yolks with garlic, cream (just a bit), parsley, paprika, salt, and pepper, into a paste. Put paste back into egg halves. You should have some left over. To remaining paste (yum, what a word, paste) add mustard, more garlic, like a teaspoon of water, and whatever else you like of the paste ingredients (more pepper?), to make a tasty sauce. Heat some butter in a skillet over medium. When it’s hot, add the eggs, face-down. Cook for 2-3 minutes, until browned. God, that looks like the best thing ever. Put the eggs on a plate. Add a bit more butter to the pan. Add snow pea pods, toss until hot. Add spinach. When spinach is juuuuuuust barely wilted, stir in most of the remaining sauce. When that’s hot, put it next to those eggs on that plate. Top the eggs with the remaining sauce. Die happy.

I just made one of the most delicious things I have ever made. Does this look appetizing or like puke? I don’t know, but it’s awesome. I am very grateful to have learned how to just make shit up as I go. I heartily recommend it.

Inspired by Jacques Pepin’s Eggs Jeannette, found via this Chowhound thread.

Ingredients:

  • 2 hardboiled eggs
  • snow peas
  • spinach
  • grainy mustard
  • chopped garlic (I think it may actually be best to use the stuff from a jar, since it’s milder)
  • heavy cream (or milk?)
  • paprika
  • dried parsley
  • paprika
  • salt
  • black pepper (grind it yourself pls)
  • butter

Procedure:

  1. Slice the eggs in half and remove the yolks, as if you were making deviled eggs.
  2. In a bowl, mash the yolks with garlic, cream (just a bit), parsley, paprika, salt, and pepper, into a paste.
  3. Put paste back into egg halves. You should have some left over.
  4. To remaining paste (yum, what a word, paste) add mustard, more garlic, like a teaspoon of water, and whatever else you like of the paste ingredients (more pepper?), to make a tasty sauce.
  5. Heat some butter in a skillet over medium. When it’s hot, add the eggs, face-down. Cook for 2-3 minutes, until browned. God, that looks like the best thing ever. Put the eggs on a plate.
  6. Add a bit more butter to the pan. Add snow pea pods, toss until hot. Add spinach. When spinach is juuuuuuust barely wilted, stir in most of the remaining sauce. When that’s hot, put it next to those eggs on that plate.
  7. Top the eggs with the remaining sauce.
  8. Die happy.
Posted at 8:52 PM 93 notes Tagged: foodcookingrecipeeggsvegetariancheap foodprimalpaleo

May 10
I finally got off my ass - or stayed on it - and looked up the environmental & health implications of your favorite cheap food and mine, canned tuna. This is the result, along with my new go-to recipe for when I need something healthy and full of vegetables in three minutes. It also contains my favorite recipe instruction I’ve written to date. It is also a cautionary tale against sending your editor an article with a dumb, amusing title with any expectation that she’ll change it.

I finally got off my ass - or stayed on it - and looked up the environmental & health implications of your favorite cheap food and mine, canned tuna. This is the result, along with my new go-to recipe for when I need something healthy and full of vegetables in three minutes. It also contains my favorite recipe instruction I’ve written to date.

It is also a cautionary tale against sending your editor an article with a dumb, amusing title with any expectation that she’ll change it.
Posted at 2:25 PM 4 notes Tagged: cookingfoodpaleorecipesmeg liked it too