CF Foodie

Forky Friday: 9/19/14

nomnompaleo:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

I turn 40 tomorrow, so you have to be nice to me. For starters, I think you should crack me a joke. Big-O will go first:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Now, it’s your turn: leave me a joke in the comments below! Make me giggle for my birthday, and I just might send you a Mini-Michelle!

Ready for my favorite links from around the Interwebs?

No Joke

Henry took the day off work, and as I write this, he’s making the Chocolate Layer Cake from the Zenbelly Cookbook (a.k.a. my pal Simone’s No Joke Dark Chocolate Cake) for my birthday. (It’s kind of my favorite—I even strong-armed Simone into serving it at our cookbook launch party, remember?) Let’s see how close Henry gets to replicating thisForky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Right now, he’s muttering about how he doesn’t have the right pans, so my fingers are crossed.

And by the way, if you’re wondering if Simone’s cookbook kicks butt, the answer is TOTALLY. I’ll be sharing her recipe for Pan-Roasted Chicken with Bacon and Apples with you soon, but here’s a peek at how it turned out:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Our family loved it so much that I’ve already made this dish twice this week.

Cheftastic Stamps

If I still used good old fashioned snail mail, I’d be all over the U.S. Postal Service’s new set of stamps featuring five celebrity chefs: Julia Child, James Beard, Joyce Chen, Edna Lewis and Felipe Rojas-Lombardi.

Sure, these portraits are a smidge creepy, but I still dig ’em.

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Germs Rule

Once upon a time, my hubby had a crazy-unstoppable Coke Zero habit. Like many others, he guzzled artificially-flavored zero-calorie beverages thinking that they were better than their high fructose corn syrup-sweetened brethren. Those chemicals, additives, and lab-concocted sweeteners can’t possibly be harmful as long as the drink is calorie-free, right?

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

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— 1 month ago with 72 notes
http://dayyytripper.tumblr.com/post/95384145454/cilantro-lime-chicken-you-dont-get-a-pretty →

dayyytripper:

Cilantro Lime Chicken

You don’t get a pretty picture because it’s all separated out into tupperware in the fridge looking unappetizing.

  • 2 lb of chicken
  • juice from a lime
  • buncha chopped cilantro
  • buncha minced garlic
  • 1/2 red onion, diced
  • 1 can of black beans
  • 1 teaspoon cumin

I just threw…

— 2 months ago with 25 notes
americastestkitchen:

Summer has officially arrived. Stay cool this weekend and stock up with our Test Kitchen-Approved Cold-Brew Buying Guide. http://bit.ly/atkcoldbrewguide (A live Instagram snapshot from the Test Kitchen. http://ift.tt/1zavSDw)

americastestkitchen:

Summer has officially arrived. Stay cool this weekend and stock up with our Test Kitchen-Approved Cold-Brew Buying Guide. http://bit.ly/atkcoldbrewguide (A live Instagram snapshot from the Test Kitchen. http://ift.tt/1zavSDw)

— 3 months ago with 57 notes
bricksandmortarandchewinggum:

Making this creamy chicken tortilla soup in the crock pot for dinner.
I’ve been super into soups and chili’s lately. 

bricksandmortarandchewinggum:

Making this creamy chicken tortilla soup in the crock pot for dinner.

I’ve been super into soups and chili’s lately. 

— 1 year ago with 13 notes

angelcaliliving:

DIY: Homemade Honey-Based Ketchup!!!!

Ingredients:

6 oz can tomato paste
1/4 cup honey
1/2 cup white vinegar
1/4 cup water
3/4 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

Directions:

Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.

When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.

Remove from heat and cover until cool. Chill and store refrigerated in a covered container.

(Source: make-sure-2-smile, via lacuisine)

— 1 year ago with 4613 notes
Made of Mettle: Chocolate chocolate chunk oat flour cookies →

iron-inside:

Ingredients:

  • 1 1/8c oat flour (I put oats in a blender)
  • 2 Tbsp cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 - 1c chocolate chips/chunks
  • 4 Tbsp brown sugar
  • 2-4 Tbsp white sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 3 Tbsp vegetable oil
  • 1 Tbsp milk

Method:

  1. Sift or mix oat flour and…
— 1 year ago with 10 notes
Primal Crock Pot recipes

damnsmallworld:

hidden-panda:

damnsmallworld:

Here’s a good start.

http://www.marksdailyapple.com/forum/thread66673.html

Got it! Now there will be no excuses to be well fed, and easily. Thanks again!

Yup. We are up early and with 2 teens that are busy w/school & sports in the evening, the crock pot rules all. I’m the cook in the house as well. When I went Primal in 09’, it was easy to get bogged down. Not any more. Set on low all day = Boom!

typical week:

Beef Roast, 2 cans organic tom sauce, garlic, 1 chopped onion, bag of frozen organic veggies.

8 large chix breast & 6 thighs, italian seasoning, garlic, large can organic pasta sauce, 1 container organic spinach. Set low, serve w/ salad and hard parm.

2 pounds chopped (good) beef, all veggies that could fit, 3/4 quart chicken broth, home made marinara (leftover), serve with gluten-free penne (for kids), salad and dollops of good ricotta.

Carb night: Ground beef, big jar of picante sauce, over spinach & spring mix salad with tortilla chips, cheese, salsa, sour cream, etc.

End of week = leftovers to make stew for the weekend and lunches.

Can it be cooked in a crock pot? Yes. Whatever it is, you can make a crock pot version.

— 2 years ago with 4 notes
liquidiousfleshbag:

danootz:

Lasagna Cupcakes
Recipe yields 12 cupcakes
Ingredients
2 cups crushed tomatoes
1 Tablespoon tomato paste
3 garlic cloves, freshly grated
48 wonton wrappers (usually found near tofu in produce section of grocery)
2 large balls of fresh mozzarella (from Dave & Tony Salumeria)
½ cup shredded parmesan
8 ounces of ricotta
1 egg
1 bundle of basil (remove stems and chiffonade the leaves)
Directions
1)    Preheat oven to 375 degrees.
2)    Spray a 12-cupcake muffin tin with olive oil spray.
3)    Drain mozzarella, slice into thin circles, and set on paper towels to drain excess moisture.
4)   In a skillet, brown beef and season with salt & pepper; drain.
5)    To the drained beef, add garlic, tomatoes, and paste.  Simmer while following remaining steps.
6)    Using the open end of a beverage glass, cut wonton wrappers into circles (you can do multiples at a time).
7)    Combine egg, ricotta, parmesan, and basil. Reserve a little parmesan and basil for garnish.
8)    Begin layering.  Remember, these tins are shallow, so use small amounts. Begin with a wrapper pressed into the tin, a small spoonful of cheese mixture, a small dollop of sauce, and one mozzarella circle.  Repeat using 4 wontons for each cup if you can, ending with cheese on top.
9)     Sprinkle finished stacks with reserved parmesan.
10)  Bake for 20 minutes (edges should be golden), and cool for five minutes.
11)  Use a knife to loosen the lasagna, and transfer to a serving tray.
12)  Garnish with fresh basil, and serve.

oh

liquidiousfleshbag:

danootz:

Lasagna Cupcakes

Recipe yields 12 cupcakes

Ingredients

2 cups crushed tomatoes

1 Tablespoon tomato paste

3 garlic cloves, freshly grated

48 wonton wrappers (usually found near tofu in produce section of grocery)

2 large balls of fresh mozzarella (from Dave & Tony Salumeria)

½ cup shredded parmesan

8 ounces of ricotta

1 egg

1 bundle of basil (remove stems and chiffonade the leaves)

Directions

1)    Preheat oven to 375 degrees.

2)    Spray a 12-cupcake muffin tin with olive oil spray.

3)    Drain mozzarella, slice into thin circles, and set on paper towels to drain excess moisture.

4)   In a skillet, brown beef and season with salt & pepper; drain.

5)    To the drained beef, add garlic, tomatoes, and paste.  Simmer while following remaining steps.

6)    Using the open end of a beverage glass, cut wonton wrappers into circles (you can do multiples at a time).

7)    Combine egg, ricotta, parmesan, and basil. Reserve a little parmesan and basil for garnish.

8)    Begin layering.  Remember, these tins are shallow, so use small amounts. Begin with a wrapper pressed into the tin, a small spoonful of cheese mixture, a small dollop of sauce, and one mozzarella circle.  Repeat using 4 wontons for each cup if you can, ending with cheese on top.

9)     Sprinkle finished stacks with reserved parmesan.

10)  Bake for 20 minutes (edges should be golden), and cool for five minutes.

11)  Use a knife to loosen the lasagna, and transfer to a serving tray.

12)  Garnish with fresh basil, and serve.

oh

(via judgernaut)

— 2 years ago with 214 notes
Mexican Meatza

epicureanbodybuilder:

Macros for whole recipe: Protein 106g/Fat 60g/ Carbs 9g/ Fiber 2g/ Calories 975

I turned my taco salad into a “meatza”! I used ground beef instead of turkey   get the meatzza nice and crispy. 

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— 2 years ago with 21 notes
#rest day  #restday  #leangains  #fat  #beef  #protein