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Wednesday, August 26, 2015

Strawberry-Peach Crisp with Hazelnut-Pepita Crumble

Strawberry-Peach Crisp with Hazelnut-Pepita Crumble | acalculatedwhisk.com
This gluten-free strawberry-peach crisp is lightly sweetened with maple syrup 
and topped with a rich crumble made with hazelnut flour and pumpkin seeds.

Hello from Chattanooga, our new home! Ben and I packed everything up and drove from Boston to Tennessee across two days, arriving last night a little after midnight. I'm in love with my new city, which is Ben's hometown, already. So far we've driven around a bit looking at houses, and had amazing burgers at Main Street Meats (see my bunless burger on Insta!). We're also dogsitting for Ben's sister, so I get to spend time with this guy.

I spent a while editing the photos of this fabulous strawberry-peach crisp with hazelnut-pepita crumble today. The photographs make me a little sad, because this was the last photo shoot I did in our apartment in Boston, where I've taken all the photos for the blog so far and all the photos for my cookbook, Paleo Planet. I hope our next apartment has light that I like just as much!

Strawberry-Peach Crisp with Hazelnut-Pepita Crumble | acalculatedwhisk.com

Anyway, enough wistful reminiscing about the natural light at my old apartment. We're talking crisp today! I had some good-looking strawberries and peaches, but wanted to do more than just eat them. In part because I was trying to avoid packing, I decided to bake. (Yes, when I'm feeling stressed, I avoid whatever I'm worried about and bake instead. No, my fiancé has never complained!)

I put the freshly cut fruit right into the greased baking dish and added a little maple syrup, a tiny bit of tapioca flour to keep the juices under control, and a pinch of salt and the seeds of half a vanilla bean to bring out the natural sweetness of the fruit. I mixed it all together right in the dish to avoid having to wash an extra bowl. (I did have to wash the bowl I made the crumble in, but that's it for this recipe: one bowl + the baking dish).

Yum

Wednesday, August 19, 2015

Curry Butter Shrimp

Curry Butter Shrimp | acalculatedwhisk.com
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!

Curry Butter Shrimp | acalculatedwhisk.com

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.

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Monday, August 17, 2015

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

 Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

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!

Announcing Paleo Planet + Marinated Skirt Steak with Cilantro-Lime Ghee | acalculatedwhisk.com

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.

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Saturday, August 15, 2015

No-Churn Mocha Ice Cream

No-Churn Mocha Ice Cream (sweetened with maple syrup) | acalculatedwhisk.com

So, have you made Nigella Lawson's no-churn coffee ice cream? It's ridiculously easy and delicious, and when I discovered how simple it was to make really good ice cream with just a mixer, I was tempted to get rid of my ice cream machine!

To make the no-churn ice cream, you beat heavy cream, sweetened condensed milk, and flavorings until it's nice and thick, then freeze the ice cream. That's all there is to it! The only thing is that I'm not a big fan of cooking with sweetened condensed milk--there's so much refined sugar in it, and I try to avoid that whenever I can.

No-Churn Mocha Ice Cream (sweetened with maple syrup) | acalculatedwhisk.com

So I decided to try making my own sweetened condensed milk using maple syrup, with some guidance from this recipe from Gluten-Free on a Shoestring. The homemade sweetened condensed milk takes a while to make, but your house will smell amazing. You do have to watch it pretty closely but don't have to stir it constantly, so it's a good time to do some cleaning or other tasks around the kitchen. I got a lot of dishes done while I was making it! (Anything that gets me to do more dishes is good, and pretty rare.)

The results are so much more delicious than canned sweetened condensed milk! The maple flavor adds a caramel note to the ice cream that goes perfectly with the chocolate and coffee. In addition to working beautifully in this ice cream, the maple-sweetened condensed milk is amazing in hot or iced coffee.

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Saturday, August 8, 2015

A Visit to Clark Farm

A Visit to Clark Farm | acalculatedwhisk.com
No new recipe today! Instead, a photo recap of my visit to a local farm. 
Hungry? Check out my paleo recipes or full recipe index.

When is the last time you got to spend the day on a farm? For me it had been far too long! When I was a kid I went to farm camp and as a teacher I took my students on some fun farm field trips, but it had been a while since I'd gotten to take in all the sights, smells, sounds, and tastes of life on a working farm.

My mom and I recently went to a paleo picnic/farm tour/book signing at Clark Farm in Carlisle, MA. The event was hosted by Diana Rodgers, blogger at Sustainable Dish and author of The Homegrown Paleo Cookbook, the tome that spurred my not-yet-successful campaign to get Ben to agree to raise goats with me. Whether you're looking for homesteading advice, delicious paleo recipes, or both, that book has what you need! Melissa Joulwan of The Clothes Make the Girl and Well Fed fame, Steph Gaudreau, blogger at Stupid Easy Paleo and author of The Performance Paleo Cookbook, and Ciarra Hannah, blogger at Popular Paleo and author of The Frugal Paleo Cookbook, co-hosted the event. It was such a treat to see so many great paleo writers and fans in one place! 

A Visit to Clark Farm | acalculatedwhisk.com

The afternoon began with a tour of the farm led by Diana's husband, Andrew Rodgers, farmer extraordinaire. It was so cool to hear about the operations of the farm, from planting to harvesting to breeding.

Of course, my favorite part was taking pictures of all the animals (so much so that I did not take a single picture of the amazing food!). Is it me or are these Berkshire pigs extremely photogenic? Scroll down for several more photos of them. They were totally working it for the camera!

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Monday, August 3, 2015

Pesto Shrimp Bake with Squash and Tomatoes #30MinuteMondays

Pesto Shrimp Bake with Squash and Tomatoes #30MinuteMondays | acalculatedwhisk.com
A quick summer casserole bursting with Italian flavors.

I know this is a totally blasphemous thing to say in the food blogging world, especially in the middle of summer, but I'm really not a fan of tomatoes. They've grown on me since I was a kid, when I wouldn't touch foods with them in it (including pizza, ketchup, and most of all anything involving raw or sundried tomatoes). I now really enjoy a good tomato sauce (like this bolognese or this garlic tomato sauce) and I'll dip into a fancy ketchup if it's got curry mixed in or something, but the appeal of raw tomatoes still largely eludes me.

Pesto Shrimp Bake with Squash and Tomatoes #30MinuteMondays | acalculatedwhisk.com

My best experience so far has been with a couple of memorable caprese salads, including one at dbar, one of my favorite Boston restaurants, which is conveniently located just blocks from our apartment. A caprese salad with housemade mozzarella and tomatoes and basil from their rooftop garden was on the specials menu, and my mom and I had to try it. And, surprisingly enough, I didn't hate the raw tomatoes.

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Monday, July 27, 2015

Brown Butter Cacao Nib Skillet Cake

Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com
This quick brown butter cacao nib skillet cake is gluten free, 
grain free, and so satisfying.

It cooled down just enough in Boston this weekend for me to feel good about cranking up the oven and baking a cake. And boy, was I glad I did! This grain-free skillet cake is so easy to whip up, looks and smells like a giant cookie, but boasts a unique and sophisticated flavor thanks to the browned butter and cacao nibs. I highly recommend making it today--it's perfect for dessert or simply as a snack cake!

Brown Butter Cacao Nib Skillet Cake (Gluten free, Grain free) | acalculatedwhisk.com

This recipe is adapted from Selma's Table, my assigned blog for this month's Secret Recipe Club reveal day. I had a hard time choosing a recipe because Selma has so many tantalizing options. I almost bought anchovies for the first time because this walnut, herb, and anchovy sauce sounded so delicious (I wanted to pair it with some zoodles!). This Italian version of shepherd's pie looks fabulous, too. Also, what sounds better than black summer truffle pesto roast chicken?

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