Zucchini and Clams

Those who know me well enough know that I don’t usually conform to socially accepted norms or “conventional” methods of accomplishing goals.  Even the word “conventional” has come to mean many different things to me, most often with a negative connotation.  

Roasted Butternut Squash and Leek Soup

Well, it has been two whole years since starting my blog, and although there hasn't been much blogging lately, I knew I had to take some time to write about today for several reasons.

Spicy Chorizo and Vegetable Chili

Doesn't that bowl of chili just look delicious? ...No no, I'm not bragging.  I'm just trying to point out the effectiveness of a few techniques derived from a method the professionals call "food styling."  Yep, food styling is an actual profession in which a person is paid to make food look good.  So basically, a food stylist is a makeup artist for food.

Have you ever been to a restaurant that serves beautiful plates of food and tried to take a picture of said plate of food that came out looking like mush?  Or maybe you went to that hole-in-the-wall Chinese place that displayed photos of some questionably-looking (albeit, delicious) food next to the menu items.  Ever wondered why your fast-food cheeseburger looks like a week-old, smashed-down version of the ones you see in commercials?  That's right! It all has to do with food styling (or in some cases the lack thereof).

Maple Cinnamon Rigoatta (a.k.a. Goat Ricotta)

My apologies for such a long blogging hiatus, but the last few months of my life have been blessed with numerous opportunities that have kept me busy as a bee (which you will hear more about over the course of my next few posts).  

Now, I know what you must be thinking… “She goes months without posting a single recipe and now she posts a recipe for CHEESE on a blog about Paleo/Primal food?”  I would argue that I’m not crazy, but the rest of this post probably doesn’t argue in my favor.  

An Amazing Date …And Bacon-Wrapped Dates Stuffed with Winter Squash Butter

A few nights ago, I dreamt that I had an amazing date…

Thanksgiving Shepherd's Pie with Cranberry Bacon Chutney

The current Thanksgiving tradition is certainly one to marvel at.  It is a feast of such variety, and so intricate that it is often prepared for days, or even weeks in advance!  Most appreciate the extensive preparation, because it is worth it to spend this holiday with those who matter most.  But what about a college student who may not be able to make it home for a big Thanksgiving celebration, or a newlywed couple in transition who have yet to start their own family and traditions, and thus may only be cooking for the two of them?

Mint Chocolate Chip "Ice Cream"

I am a firm believer in the saying, "You eat with your eyes first."  I remember when I was a kid, my mom once brought home some mint chocolate chip ice cream, but it was a different brand than I was used to, so it was white instead of green.  Now, mint chocolate chip was my favorite flavor so I was the mint chocolate chip connoisseur; and I could tell just by looking at it that the white kind was not gonna work for me.

Crispy Okra Chips

"When Life gives you lemons, 

make orange juice and leave Life wondering 

how you did it."  -Anonymous

About a month ago, I decided to sign up for my first CSA.  For those of you that are confused, CSA does NOT stand for "Customer Service Agent."  CSA (Community-Supported Agriculture) is a food distribution model or program in which customers pay a farm in advance for a season's worth of produce acquired in weekly shares.  This fall, my weekly share typically consists of a "surprise" combination of radishes, cucumbers, turnips, sweet potatoes, greens such as arugula or mustard greens, basil, carrots, green black-eyed pea pods, banana peppers…and okra.

Berry Espresso Protein Shake

So, I have just returned from a week-long road trip to Texas with the best gal-pal, and I am a little overwhelmed by all the things I now need to get done and/or catch up on (i.e. getting ready for the start of the first semester of my senior year on Thursday! Eeek).  I can only hope that I will have enough time to get everything done so that I won't have to alter my schedule too much or put anything on hold.

Farmers Market Salad

The USDA recently designated this week (August 4^th-10^th) as National Farmers Market Week!  If any of you have never visited a Farmers Market, I sincerely encourage you to do so.  It is such a different experience with a much livelier and friendlier atmosphere than any other kind of market out there.  A lot of people bring their dogs with them, and there are free samples given out left and right!  (I'm sure it's possible to eat an entire meal at the Farmers Market exclusively made up of samples).

Last-Minute Sautéed Veggies and My Trip To Monterey

Near Cannery Row in Monterey, Ca.

When a vacation rolls around, it always bugs me when I end up with food left in the fridge that has the potential to spoil (especially produce).  Normally, if I didn’t have time to eat it, I would just freeze it and call it a day; however, before this particular trip, there was scarcely a square inch of space left in my freezer! (One of the reasons why re-organizing the freezer is on my to-do list.)  My mom had sent me some beautiful homegrown veggies shortly before an upcoming vacation, and I was scrambling to figure out what to do with them. 

Vietnamese Chicken Noodle Soup (Pho Ga)

Who in their right mind makes soup in the middle of summer when it’s 110+ degrees outside? ...Oh, that’s right, I do.  Actually, call me crazy, but I made TWO different kinds of soup because I had a large batch of chicken broth to use, and I was in the zone.  Not exactly ideal for the current weather situation; but delicious, nonetheless.  

Perfect Baby Back Pork Ribs

I was trying to think of a title for this post that wouldn't sound pretentious or arrogant, but the only word I could think of to accurately describe these ribs was indeed "perfect."  I'm talking fall-off-the-bone, melt-in-your-mouth, perfect!  Now, I have eaten my fair share of ribs.  Ask any one of my immediate family members about it and the first thing they will tell you is the Chili's story from when I was fourteen and I ate an entire rack of ribs by myself (in addition to all the french fries that came with it and two lemonades…but I digress.)

Shrimp and Bacon Cabbage Rolls… and My Favorite Secret Ingredient

Ok, I guess writing about it on my blog makes the "secret" ingredient a "not-so-secret" ingredient, but it's so good I just had to share it.  One of my favorite things to use while cooking in the kitchen is… bacon drippings.  You know, the oily, fatty goodness left in the pan after you cook your bacon. Pure flavor!  In fact, I might just start calling it that, because it has a certain ring to it... "Add 1 Tablespoon of pure flavor."  Yep, I like it.

Indian Spiced Lamb Meatballs with Masala Sauce

I have recently become aware of an interesting problem, if I should even call it a "problem" at all.  I realized that I have so many hobbies that it has been very difficult for me to make time for all of them (blogging being one of them).  In my opinion, this is a great problem to have, because it tells me that I am living a full and satisfying life… Which brings me to my point about the importance of one's passions and hobbies.  

Cinnamon Stracciatella Ice Cream with Candied Carrots and Toasted Coconut

I recently went on a hike that featured many small paths branching off the main path, and I wondered quietly to myself where each one went.  So, the next day, I went back and decided to explore each of these smaller paths that seemingly led to nowhere.  As I would come to discover, each of the paths were at one point connected with each other and the main path in one large network.  They were connected in such a way that you could hike a slightly different route every time and probably never hike the same route twice. 

As you’ve probably noticed, I often relate a lot of the life lessons I learn to the food I eat and/or cook.  After all, food is such a big part of my life that it is hard not to.  Most recently, I was struck with a realization that both food and life share a very important quality: versatility.  

Paleo Potato Salad and Homemade Mayonnaise

My apologies for taking so long to post.  The end of the semester always lends itself to a lot of stress and very little free time.  Add in a few days of travel, and cooking often goes out the window, as well.  But I am back for the time being, and I hope that with summer quickly approaching I will have more than enough time to keep the recipes and posts coming.

Warm Golden Beet and Cabbage Slaw with Creamy Italian Dressing

As you may or may not have noticed, I have been on a bit of a blogging hiatus this past week or so.  WIth finals quickly approaching, I have been buried up to my ears in projects and assignments that I have been scrambling to finish.  Unfortunately, this has taken away a lot of my spare time that I usually spend cooking and blogging to relieve my stress.  As a result, I have turned into one giant stress ball, which I am sure many of you can relate to.  

Wild Boar Burgers on Portabello Mushroom Buns

As I was creating this recipe, I wasn’t quite sure what I was going to write about along with it.  Okay, actually, I had no idea what I was going to write about...until I tasted the finished product.  As soon as I took a bite, the intense flavor of the burger brought to mind a single word – “umami.” 

Greek Yogurt with Protein Powder

Today’s post addresses those not-quite-paleo foods that are heavily debated among the paleo and primal communities.  Now, I wouldn’t call things like yogurt or protein powder “paleo” by any means (no matter how pristine the ingredient lists are); but the real question here is how often it is ok to eat them, if at all.  One could argue that yogurts and cheeses are “primal” since they are fermented forms of dairy and thus more easily digested, but still not “paleo.”  And some paleo followers advocate egg protein powder, even though it is still a processed food product and not technically “real food.”  I’ll be the first to admit that all of these labels and qualifications can get a little overwhelming.