Monday, September 1, 2014
I'm sharing a recipe for nutella coffee cake with homemade paleo nutella over on the Healthy Aperture blog this week!
I had to turn in the post a while ago, so it's been over a month since I actually ate the cake, and now I REALLY want some. I can barely focus enough to write this little blurb because I am desperate to get up, go to the kitchen, and make it again. The sweet, vanilla-scented cake has huge swirls of dark, rich nutella, and the combination is totally addictive.
Here are five reasons you should be making nutella coffee cake right now:
Tuesday, August 26, 2014
Do you think beautiful food tastes better? I do.
Of course, every once in a while you come across a beautiful dish, take your first bite, and feel disappointed because it doesn’t taste nearly as good as it looks. In my experience, though, that doesn’t happen much.
More often, a food’s level of beauty and deliciousness are relatively close together, with the gorgeousness boosting the deliciousness up a notch or two (or perhaps vice versa, but I don’t really find that a food looks prettier once I’ve tried it and know that it’s tasty…we eat with our eyes first, after all). The food looks good, so it tastes even better. I think that’s how it goes with me and figs. Yes, they’re yummy, but most of all, their colors are just so pretty. When I take a bite of fig while looking at the freshly-sliced figs that are still on my plate, the beauty of those figs makes the one in my mouth taste even better.
Monday, August 11, 2014
My mom is from Texas, and I lived there for four years, so I am a bit of a Southern girl at heart. I like fried okra, really hot weather, and smiling at people I don't know (not as much of a thing here in Boston, unfortunately).
As a true Texan, my mom gets really excited about greens, but I was never able to share in her excitement until now. When I was a kid she often worked to recreate the greens my grandmother used to make, which started with salt pork and reportedly ended up as a fabulous and memorable side dish. I never had the chance to try my grandmother's greens, so I can't really say how my mom's versions compared, but as a child I felt exasperation and dread whenever my mother picked up those gargantuan leaves at the store. I just didn't like collard greens.
Monday, July 28, 2014
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!
Wednesday, July 23, 2014
It has been a very long time since I've posted a recipe, and I'm hoping these squash noodles with everything pesto and a fried egg on top will at least partly make up for it. Things have been busy at school, and it's getting harder and harder to blog often and stay on top of my readings and projects. However, I am sure you do not want to hear about that. I bet you'd rather hear about this brunch (dinner? lunch? midnight snack?) recipe that's paleo, grain-free, vegetarian, and ridiculously delicious.
I have to admit that I was unsatisfied with zoodles (zucchini + noodles = zoodles) for a long time, due mostly to unrealistic expectations. Anyone who tells you that zoodles taste just like regular pasta is either totally lying or has a vastly different palate from mine. You can't expect these to taste like linguine.
Tuesday, July 8, 2014
Sadly, it turns out that I'm allergic to coconut.
This is especially devastating because coconut is the miracle food source of the paleo world. Coconut milk, sugar, flour, oil, and butter are all delicious, and do an impressive job of standing in for their non-paleo counterparts.
I can't help but wonder if my sudden increase in coconut intake during my January Whole30 was what caused my allergy to surface. But, no matter the cause, I won't be partaking in any coconut anytime soon. Eating raw coconut makes me feel awful, and my doctor told me not to eat cooked coconut either unless I first sit through a challenge test in his office. The test would consist of me bringing in some food with cooked coconut in it, eating it one bite at a time, and seeing if I go into anaphylactic shock or anything. I told him no thanks for now.
Tuesday, July 1, 2014
Summer has finally (and suddenly) arrived in Boston, so it's probably time to have a party. Here are ten paleo recipes I recommend for meeting all manner of summer celebration needs, from "What can I do with all these flag toothpicks from my mother?" to "How can I sneak coffee and/or balsamic vinegar into recipes that don't normally call for them?"
Those are the kinds of dilemmas you're grappling with, right?
I am always on the lookout for more ideas, and hearing from you makes my day. Share what you're planning to make (or just eat) in the comments, or let me know what kinds of recipes you'd like to see on A Calculated Whisk in July and August!
If you're looking a show-stopping drink that's delicious with or without alcohol, you will love the Blackberry Smash.
Thursday, June 26, 2014
The chocolates pictured here are survivors of a kitchen disaster.
Truffles are easy and fun to make, and I find the process comforting. To make these ones, I peeled a chunk of ginger with a spoon (like this), grated it with a microplane, and dropped it into a saucepan with almond milk, vanilla, and a pinch of salt. Once the mixture had come to a robust simmer, I poured it over a bowl of chocolate chips. I whisked the mixture into shiny perfection: truffle batter.
So far, so good. I let the batter chill in the freezer, compartment of choice for impatient truffle-makers. When it was firm, I formed the truffles with a melon baller, a method I learned from watching Ina Garten. If you don't have a melon baller, you can approximate one with a teaspoon measure; just make sure you dip the utensil in hot water in between truffles, and don't be afraid to scoop forcefully.
After a quick roll in some cocoa powder, the truffles were almost ready. I ate one, consumed the equivalent of another by scraping the bowl with a spoon so that no gingery chocolate would go to waste, and stashed the tray with the twenty remaining truffles in the fridge to chill.
Monday, June 16, 2014
Disclosure: I received this product as part of an advertorial.
Have you ever tried monkfish? It's also known as "poor man's lobster", and it's a mild, firm, white fish that won't fall apart when you cook it. I am calling it "starving grad student lobster", and it's my new favorite fish. Inspired by the color of my new Ozeri Green Earth pan, I smashed lemongrass, scallions, olive oil, and pepper into a paste for the sauce. This stuff will make you pucker your lips after the first bite and want to lick your bowl after the last.
In addition to being a wonderful, mood-lifting shade of chartreuse, the Green Earth pan is special because of its health- and eco-friendly design. The nonstick ceramic coating is free of PTFE and PFOA, so it won't release harmful chemicals. The bottom of the pan has a raised honeycomb pattern that enables you to cook with very little oil and makes sure that nothing sticks to the pan. You can find out more about Ozeri's products on their site.
Saturday, June 14, 2014
|photos via Instagram|
When the coffee hits, it's time to make a smoothie. The smoothie is the highlight of my morning, and it's all because of the humble avocado.
A friend gave me an incredulous look recently when I mentioned putting avocado in my smoothies. I only started adding them in April, but they've already become such a smoothie essential for me that I was totally flabbergasted by her response. I am writing this blog post on the off chance that you, like my friend, have not tried putting avocado in your smoothies yet.
Here are five quick reasons you should do it: