Superfluous Yet Delicious

We Cook. We Eat. We laugh a lot.

Archive for the tag “Carl’s Good Ideas”

“Buddha Berry” aka Carl Invents Nommy Drinks

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Carl found some Hanger 1 Buddha’s Hand infused vodka on a sale rack recently, and was intrigued. It was good enough that we went back and bought a second bottle.

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Chicken with Spaghetti Squash and Coconut Mushroom “Cream” Sauce

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A field trip to H-Mart yielded us some fancy mushrooms, and Carl pulled out his fancy-pants paleo/gf sauce making skills to make a delicious chicken based meal.  This is a very non-traditional style of reduction-based sauce, and if you are used to the consistency and color of a roux-based cream sauce, this will surprise you with its bright flavors and darker color.  The convenient thing about doing a coconut-milk reduction is that you cannot break this sauce, unlike standard cream sauces.

Chicken with Spaghetti Squash and Coconut Mushroom “Cream” Sauce Recipe

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Salads, CSA Style

Salad

 

I know I said yesterday that I was going to make salads with chicken. But I was tired, and the chicken was at the bottom of the freezer. So I decided on poached eggs as the protein instead.

I washed and ripped apart the CSA lettuce, chopped up tomatoes from week 2, chopped grocery store carrots and celery, and ripped up some of the pea shoots. I added chopped feta from last weeks cheese share, and poached a few eggs to throw on top.

I then begged Carl to make a vinaigrette because he is awesome at them. This one was sesame oil and rice wine vinegar.

The salads were simple, yet delicious, and a great way to celebrate the end of the year. We paired them with a 90+ cellars granacha from Spain, which was much more to Carl’s taste than mine.

Prosciuttons

Carl invented these after I complained of there not being enough crispy foods in our mostly-paleo life.

Ingredients

Some prosciutto, deli-sliced. We like buying the giant box at BJs

A cast-iron skillet

Process

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Preheat a cast-iron skillet on low heat for about 5 minutes.

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Take pile of prosciutto, deli paper still on.

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Lay 2-3 pieces down, paper on in the hot skillet.

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Wait until the paper starts peeling up by itself, approximately 30-45 seconds.

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Peel the paper off

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Walk away.

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No, really, leave it alone.

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Tap your feet. Stare at it. Resist the urge.

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When it is finally super brown and completely crispy, then you may transfer it to a paper towel to dry and cool. (Note Carl cooks them on both sides, Nicole is not so patient)

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Nom.

We like crumbling them up and serving them in soup or on salad, but you can also eat them as a (very) salty snack.

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