Curry Butter Shrimp

An easy and flavorful meal made from pantry staples, curry butter shrimp 

takes ten minutes to make and is gluten-free and paleo-friendly.

I've kind of been boycotting grocery stores. Weekend before last I went to Florida for a wedding, and since getting back I have not set foot in one. I finished up my last week of my last internship for graduate school this past Friday, we're getting ready to move down to Chattanooga this coming weekend, and I'm exhausted. Ben has been kind enough to pick up essentials like coffee, eggs, fruit, and bacon for us, but the eggs ran out yesterday.

What's a girl to do without any eggs for breakfast and with a long day of packing ahead of her? The answer is definitely not grocery shopping. The answer is curry butter shrimp! Yes, I ate this at ten in the morning. No, I have no regrets. #dinnerforbreakfast may not be mainstream yet, but just you wait and see!



I didn't do a 30 Minute Mondays post yesterday because I wanted to announce my cookbook (Paleo Planet is available for pre-order from Amazon, Barnes & Noble, and indie bookstores near you!). This is even better, though, because this is like 10 Minute Wednesday--not as alliterative, but much faster. Not counting the rice or cauliflower rice, this meal comes together in just ten minutes. (And, true confession, I didn't even make this rice. It's left over from the Indian food we ordered last night.)

Curry butter shrimp is a flavorful pantry recipe that requires almost no chopping (except for the cilantro--but if you're really anti-chop you could just break that up into little sprigs). Melted butter or ghee is mixed with Thai curry paste to form a fragrant sauce for cooking the shrimp. A tiny bit of maple syrup and fish sauce add just enough sweetness and umami to complement the rich butter and spicy curry.

Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee

 

Big news! I wrote a cookbook!

Paleo Planet is available for pre-order now and comes out on November 3rd, 2015. You can find it on Amazon, Barnes & Noble, and Indiebound or read more about it on the Harvard Common Press site.

The book has over 125 paleo recipes inspired by cuisines from around the world, all made without gluten, grains, refined sugar, legumes, soy, or dairy (with the exception of ghee). There are plenty of main dishes made with poultry, beef, pork, lamb, and seafood, as well as chapters for appetizers, vegetable sides, spice blends and other pantry staples, and of course, desserts. Every single recipe has a color photo taken by me!

Writing this cookbook was a ton of work, but I've never eaten better than I did while working on it! It was so much fun researching dishes from different cuisines and adapting them to fit the paleo lifestyle. Some of the recipes in the book are traditional foods from a certain country, while others are more fusion recipes. Still others just incorporate exotic flavors into an old classic or provide a fresh twist on a well-loved recipe.

Roasted Shrimp and Asparagus with Green Goddess Dressing #30MinuteMondays

Succulent roasted shrimp and asparagus are served with a tangy garlic scape green goddess dressing for an easy, 30-minute paleo dinner that's also Whole30-compliant.

I'm kind of mad at myself because I missed the boat on ramps this year. At the photography workshop I went to in May we ate them at almost every meal (there's a picture of them in this post), and when I got home I vowed to track some down so I could cook with them myself for the first time. However, I'm a lazy late-evening grocery shopper and there were never any ramps left. Before long, their short season had ended.

You'll be relieved to hear that I am NOT missing out on garlic scapes.

While ramps are their own kind of plant and are usually foraged wild (hence their limited availability), garlic scapes are the flowering stalks of garlic plants that farmers cut off so the plant's energy can be fully devoted to the bulb forming below. Garlic scapes are cool looking (see evidence above) and I like their name: it sounds like they've been trying to escape from the head of garlic, which is pretty much what they actually do.

Garlic scapes are milder than regular garlic with some fresher, grassier notes to their flavor--kind of like a cross between garlic, scallions, and chives. Here I used them to make a green goddess dressing with some fresh herbs and Primal Kitchen's avocado oil mayo, which I just tried for the first time. I'm not a mayo person at all so I don't foresee myself ever eating it straight up, but once some other flavors are mixed in to create a dressing or aioli, I can usually hop on board. (If you haven't seen garlic scapes at your local market, don't worry. You can substitute scallions and a clove of regular old garlic.)

Vietnamese Caramelized Pork Meatball "Vermicelli" Bowls

My favorite thing to order at our local Vietnamese restaurant is bún chả, a bowl of vermicelli topped with pickled vegetables, peanuts, and grilled sliced pork or pork meatballs, served with a generous bowl of nước chấm (sweet fish sauce) on the side. This paleo version hits all the right notes without refined sugar, legumes, or actual vermicelli--the noodles are spaghetti squash instead! I'm not always a fan of swapping spaghetti squash for regular noodles, but it really works in this dish. There are so many flavors and textures intermingling that the squash flies almost completely under the radar.

The star of this bowl is the caramelized pork meatballs, which are by far the best meatballs I've ever made. Last time I attempted Vietnamese pork it was delicious, but nowhere near as good as what I've had in restaurants. I wasn't sure how to get that unique flavor--the one that's at once almost too sweet and almost too savory, but actually just perfect. Then, while doing a little online research, I came across this recipe from Saveur, which involved a very surprising step.

I never would have tried the technique advised in the recipe if it hadn't come from such a trusted source, because it sounds totally ridiculous. Luckily enough for me and you, though, I did try it, and it was just the ticket. Buckle your seat belts, folks, because we are going to MAKE CARAMEL and put it in the meatballs.

Yup.

THAT is what I mean by "caramelized".

Kratiem Prik Thai Short Ribs with Quick-Pickled Carrots

Wintry weather has already made an appearance in Boston; we had our first snow, albeit a small one, last weekend.  I hate being cold outside and abhor feeling cold indoors even more, but I also, like a true New Englander, am always reluctant to turn on the heat.

My best solution for cold days at home is to have something in the oven pretty much at all times.  And since I can't always be making and eating desserts, my favorite thing to do is braise meat or chicken.  The cooking time is nice and long, so it will really warm up your house (or at least your kitchen).  The bonus effect of this heating strategy is that you will also be really well fed.

Cilantro Lime Chicken

Do you like cilantro?  It's my favorite herb by far, and I love it because it's capable of totally perking up almost any food, both in flavor and appearance.  If you're a cilantro hater, though, you're definitely not alone.  According to The New York Times, many people's aversion to cilantro may be due to the fragrance of certain substances in the herb that are also found in soap and bugs.  (Make sure to read through until the end of the article, when the author describes how he converted himself into a cilantro lover.  Here's one hint: this recipe of mine might be a good place to start.)

For this month's Secret Recipe Club, I was assigned the blog Angels Homestead.  It's written by April, a mom, homesteader, and frugal cooking expert who was the owner of the SRC for several years.  April recently began cooking without grains for health reasons, and you can read a bit about her story here.  Everything I make is grain free, so I was excited to find many recipes on April's site that fit my dietary requirements.  I was also excited to find several recipes featuring cilantro, my go-to herb.  I can only assume that April must be a fellow cilantro fan!

Roasted Cauliflower with Creamy Cilantro Pesto

Do you like to read "day in the life" posts?  I loved this one on What's Gaby Cooking (the first food blog I ever read!),  saw this one recently on How Sweet It Is, and was inspired to write my own.  I think it's fun to get a peek into someone's daily routine.  Of course, if you don't, you can just scroll down for the recipe.

If you're still with me, here's the story of my Thursday!

I woke up late, around 9:30.  Since Ben works from home on Thursdays, he had made coffee.  I had mine with vanilla chai spiced ghee and a splash of cream, blitzed with my immersion blender.

In the kitchen, I briefly contemplated abandoning my cauliflower plans since I wasn't sure I had time to cook and photograph everything before class at noon, but I decided to go for it.  I had a gorgeous orange cauliflower from Whole Foods, so I had to take a few shots of it before chopping it up.

Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

It's Day 22 of my Whole30!  I can't believe it's been over three weeks.  This month really is flying by.  I have more energy, more even moods, and while I still get hungry, I no longer want to kill all the things when my stomach starts rumbling.  Also, my pants are looser and I'm recovering more quickly from my workouts, with much less soreness.

Yesterday, a big snowstorm came to town.  After traipsing home from the train station in the snow, I made this Moroccan beef.  It's almost a stew, but I wanted the sauce to be nice and thick so that the beef wasn't swimming in liquid.  The meat is perfectly spiced, and the sweet fruit provides a wonderful counterpoint.  The garnishes--toasted almonds and fresh cilantro--are highly recommended.  I served this beef over a simple cauliflower mash, but it would also be great with spaghetti squash, cauliflower rice, or even real rice--anything that will soak up the delicious sauce.  No matter how you serve it, this dish will comfort and warm you on a cold winter's night.

Braised Zucchini (Whole30 Day 6)

We're going nose-to-tail with our zucchini today!  I saw these charmingly small organic zucchini at Whole Foods, and was inspired to cook them without trimming the ends off, chopping them up, or turning them into noodles.  Sometimes, we just have to let zucchini be!  It's a beautiful vegetable, and when it's browned like this and braised until tender, you can eat the whole entire thing.

This zucchini is slightly spicy thanks to the cumin, paprika, and cayenne, and has just a hint of tang thanks to the sherry vinegar.  The vinegar, broth, spices, & shallots form a deliciously rich sauce that you can serve spooned over the zucchini, and/or on top of whatever protein you're eating with it.

I had this for lunch alongside a pork chop, cooked using the method outlined in this recipe, seasoned with salt and pepper and just a little garlic powder.  Bonus: if you decide to make these pork chops, with or without the apple compote, they can cook in the oven alongside the zucchini, and everything will be ready at the same time.

Caldo Tlalpeño (Paleo, Gluten-free)

When I lived in Houston, I loved to stop at El Rey Taquería for a big bowl of their tortilla soup, which was packed with chicken, shredded cheese, corn, avocado, and crispy tortilla strips, and also called caldo tlalpeño.  The restaurant is open until 3 am on the weekends, and has a drive-through.  I miss living the easy life in H-town, with all the drive-throughs, cheap prices, and delicious Mexican food!  I decided it was time to make my own caldo tlalpeño up here in the frosty north.

A little research revealed that caldo tlalpeño and tortilla soup are not really the same thing.  Tortilla soup usually has tortilla strips in it (shocking, right?), and caldo tlalpeño often has chickpeas and other vegetables like chayote.  This is my version of the soup, which combines the best of both worlds.  If you can't find chayote (I found mine at the Vietnamese market), you can use zucchini instead or leave it out.

Carnitas con huevo

Breakfast is my favorite meal of the day.  I like to start with a hearty, hot, and delicious breakfast--no bowls of cereal, please.  Since I've started my whole30, I've made lots of great egg dishes, but now I'm having a problem.  I'm tired of eggs.

Mocha Marinated Steak with Peach Salsa and Cauliflower Mash

If you haven't stopped by since last month's chocolate party, you'll notice that things have changed some since the days of double malt ice cream sandwiches.  A Calculated Whisk is going paleo!  It's not a permanent change, but I'm doing a Whole30, and the blog is doing it with me.  So for the rest of August, you'll find more healthy recipes with fruits, vegetables, eggs, meat, and seafood, but no grains, sugar, sweeteners, legumes, soy, milk, or processed food.  Desserts (at least paleo ones, which can still be impressively delicious!) will return in the fall.

Penne with Cilantro Edamame Pesto

Have I mentioned how much I love pasta?  And pesto?  They are the best, and a great combination.  I'm into making pesto with whatever I have on hand, and experimenting with the colors and flavors I get from using different ingredients.  For example, the cilantro avocado pesto I made was great for a cool pasta salad.

This time, I used cilantro again (but you could also use basil) and added edamame for color and some extra protein.  The pesto ended up a beautiful shade of mint green.  And don't worry, it doesn't taste like pasta with soybeans.

You have to try this!  It's quick and satisfying, and I really can't get over the color!  Also, I'm sharing it at this week's Thursday's Treasures.  Go check out the great stuff everyone is posting!

Ingedients (serves 4-6):

1 pound penne or other cut pasta
1 cup frozen shelled edamame
3/4 cup olive oil
1-2 cloves garlic
1 cup freshly grated parmesan cheese, divided, plus extra for serving
Sea salt to taste
1 cup loosely packed fresh cilantro
1/4 cup pine nuts, toasted (optional)

Blanch the edamame by cooking it in boiling water for 3 minutes or until tender.  Drain and set aside to cool slightly.

Cook the pasta until al dente, reserving one cup of the pasta water.  Drain and set aside.

In a food processor, combine the edamame, garlic, 1/2 cup of parmesan cheese, cilantro, and a pinch of salt.  With the motor running, add the olive oil in a steady stream.  Taste the pesto to see if it needs more salt.

When the pasta is done, stir in the remaining 1/2 cup of parmesan cheese.  Stir in the pesto, and add pasta water as necessary to thin out the sauce.  Serve hot with additional parmesan for sprinkling.

Cilantro & Avocado Pesto Pasta Salad

I was planning to make guacamole for my party the other night, but at the last minute, I barely got the last batch of cupcakes into the oven before guests started arriving.  I think the party went fine without it, but I was left with several avocados and a big bunch of cilantro.  I thought about making the guacamole for me and Ben, but after my love affair with this queso, I wasn't in the mood for any more chips.

Then, I thought of a brilliant idea.  Cilantro and avocado pesto!  For pasta salad!  And this dish was born.

I think it's fabulous, and I hope you will, too!  You can make it in twenty minutes and it's the perfect color for a spring lunch or dinner.  You could definitely bring it on a picnic, too!



Ingredients (serves 4):

1 pound pasta (I used cavatappi)
1 cup packed fresh cilantro
1 large avocado, peeled and seeded
Juice of half a lime
4 tablespoons olive oil
4 scallions, sliced
1/2 cup crumbled feta (omit this for a vegan dish--it still tastes great!)
1 cup peas, cooked if frozen (I sauteed mine in a little olive oil for 5 minutes)
Salt and pepper to taste
More cilantro, scallions, and lime wedges for garnish

Cook the pasta until al dente, then drain and run under cold water.

To make the pesto, blend the cilantro, avocado, and lime juice in a food processor.  With the motor running, add the olive oil in a steady stream and process until smooth.

Toss the cooked pasta, pesto, scallions, feta, and peas together.  Garnish with additional cilantro and scallions and/or a lime wedge (or more feta--I was out).  Serve chilled or at room temperature.