One day in my senior year, I decided to make gyoza on a whim. I was mostly doing low-carb, but I had a tiny amount of shrimp and ground pork in the fridge, and I just thought, “Gyoza. Yes.”. I don’t know, don’t ask me. Asian tendencies. Once I see that I have 2 or more ingredients in my fridge that can contribute to one dish (no matter how many more ingredients it needs) the idea kind of just locks up in my head and demands to be carried out.
This gyoza experience was pretty interesting because, 1) I had never made dumplings from scratch before, and 2) I was only making enough for one serving, like 5-6 of them. Most recipes assume you’re planning on making 20-30. I must have used only a quarter cup of flour for the whole recipe. The little dough ball I prepared was the cutest thing ever. :3
Mostly got my recipe info from URB. Do you see a theme here? URB is awesome.
This is homemade breakfast sausage, coconut flour paleo pancakes, and a bit of non-paleo syrup. 90% rule, alright?
I used the breakfast sausage recipe from URB: http://userealbutter.com/2011/01/13/breakfast-sausage-recipe/
I love steak.
Here are pictures of a few steaks I cooked back when I was living in an apartment in La Jolla with friends. The kitchen was, to put it bluntly, fucking terrible. It had a very old electric stove, and only a few “burners” would work at a given time. When the burners actually worked, there were really only two settings for the range (it was supposed to have infinite options from low to high): Fucking HOT and getting hotter (how is this possible?), or a low simmer.
Like the range, the oven didn’t seem to too concerned with precise temperature controls. I have a feeling it had a standard error of +/- 50 degrees at any given time. The result: frustrated me and an indifferent kitchen, it was pretty much domestic absurdity. Not to mention I chose to use cheap pots and pans (the famed $2 Ikea pan and an ungodly blackened cookie sheet, for example). Luckily I found a way to adapt to less-than-ideal kitchen environments. Archaea of the cooking kingdom. Perhaps you will find me in hot springs one day.
Despite the setbacks in appliances and hardware, I had developed a pretty good steak protocol that was tailored to work in this kitchen. It was yielding medium-rare steaks consistently. It produced a perfectly satisfying brown crust. I started to laugh again. Life was good.
Click “more…” for medium-rare moneyshots and more steak rambling.
We ate at Ad Hoc back in September (yeah last year, WHAT OF IT), and luckily we had reserved fried chicken night! I think we made the reservation about 3 months in advance. We had to change the number of spots from 4 to 5 a few weeks before and they were very accommodating about that.
In a nutshell: Best dining experience ever. Keep in mind we’re pretty much poor college students, so a $50 meal at Ad Hoc is kind of a big deal! And, it was so worth it. Onto the food!
Here’s an easy dinner to make. By easy I mean, most of the work is simply done in the prepping and cutting; the rest is taken care of with time and heat (thanks, oven). The main stars of this dish are the Paleo meatballs. In an effort to reduce the carb count, ground flax was used instead of breadcrumbs as a binding agent. Did they turn out just as well as regular meatballs? Read ahead to find out!
Hi! Another low carb recipe today, and a good one that could use up any leftover riced cauliflower. This crust is made up of mozzarella, eggs, cauliflower, and spices. I usually eyeball the amount of ingredients, and I’ve even gotten away with using just a half cup of mozzarella in a whole recipe when I don’t have a lot on hand. It tastes great, and it really can’t get any simpler. It may even be easier to prepare than regular pizza dough.
Here is a recipe for a low carbohydrate, high protein, and high delicious Thai red curry. In making the culinary switch from solely tasty cooking to dietary constriction, sometimes all you need to make favorite dishes appropriate is to replace an ingredient or two. In this case, that ingredient is rice.
Quite a large component of a curry dish, isn’t it?
In this recipe, the rice is replaced with grated cauliflower. YES, cauliflower! You might be thinking “Cauliflower tastes nothing like rice!” or “Cauliflower can’t fool me” or “huh…interesting”. Drained well, and cooked NOT to mush, it contributes the same qualities that rice does to a dish. That is, it turns out to be a wonderful base for this heavy curry, a bed to sop up the curry juices.
Thai Red Curry with Cauliflower Rice
1 chicken thigh, sliced
1/4 yellow onion diced
1/2 green pepper sliced
1 tsp olive oil
1 tsp Thai red curry paste
1/4 cup light coconut milk
1/2 cup cauliflower
1. Saute chicken thigh in 1 tsp olive oil, cook until browned, about 3 minutes
2. Add onions and green pepper to pan until soft.
3. Add curry paste to pan, and let paste fry for a minute to release aromatics, careful not to let it burn
4. Pour coconut milk in pan and bring to a simmer, add fish sauce to taste (should be <1 tsp)
5. Turn off heat, and stir in basil leaves
1. Cut cauliflower into slices, and chop, grate, or process cauliflower in food processor until chunky and has a similar texture to rice****
2. Add cauliflower to plate and microwave for 3 minutes (do not add water)
Makes 1 serving
7.2g net carbs
Homemade marshmallows made for excellent Christmas gifts in December, and they’re also great for the upcoming holiday! If you like to show your affection through sweets and baking, then this is a pretty awesome recipe.
The process was so simple, and they came out great–though we had a lot of technical difficulties. One: we had no candy or meat thermometer. This didn’t turn out to be be much a problem. BUT, two: the egg beater which we used to beat the marshmallows died about 2 minutes into whipping (from overheating we may assume). Hand-mixing marshmallow goo is quite a tiring task, folks. However, it turned out just fine in the end.
As Vince from ShamWow would say, you’re gonna love my nuts. Or in this case, San Diego style FISH TACOS.
We adapted this recipe from Allrecipes. Here are our modifications and some notes:
• We substituted sour cream for plain yogurt and mayonnaise. It was less of a substitute thing and more of we’re-too-lazy-to-get-the-rest-of-the-ingredients type thing. Nevertheless, the sauce was great even if it was ultimately seasoned sour cream.
• We also used pollock instead of cod because fresh cod is mysteriously difficult to obtain in regular grocery stores. Maybe we need to shop at nicer stores.
• Being underage and all, we used whatever beer was leftover from last weekend’s frat party. Just kidding. What’s a party? We used Fat Tire, a dark Amber ale. It worked wonderfully in creating a nice fluffy crust. If you wanna go more traditional, you might wanna use Corona or Dos Equis.
• GOOD corn tortillas are essential!! We bought ours from a Mexican mart that were made fresh the day they were purchased. The difference between homemade tortillas and shelf grocery store tortillas is astounding. Don’t even think about grabbing a bag of Guerreros for this recipe! If you do…well. I don’t even know what to say to that.
No intense step-by-step pictures but we think these are the two most important shots of any fish taco making process: the freshly deep fried beer batter fish, and the final presentation of the taco.
The additional toppings were shredded cabbage, Tapatio (our favorite AP hot sauce), El Yucateco green habenero sauce, red salsa casera, fresh cilantro and deep fried beer battered jalapeno slices (we got creative). Top yours with whatever you have around. The rest of our Asian family enjoyed these tacos. Your Asian family will, too.
- Lots of love, Thi & Kim
ps: we love comments