Neighborhood door detail.
March 8, 2014
Neighborhood door detail.
Month: March 2014
French-Ish Chicken with Leeks, Parsnips and Preserved Lemon
I wanted something warm, comforting and French-ish for dinner that incorporated the root veggies I had chilling in the crisper and the jar of homemade preserved lemon I had yet to remember to crack. This dish ticked all those boxes and made a great weeknight winter meal.
Paleo, gluten-free and Whole 30 compliant
French-Ish Chicken with Leeks, Parsnips and Preserved Lemon
1 pound boneless skinless chicken thighs
2 leeks (light green and white parts only)
1 pound parsnips
16 ounces chicken stock (I used Imagine organic stock because it didn’t have any added crap)
A bunch of thyme (I used 3 sprig bundles)
1 tsp. caraway seeds
1/4 to 1/2 of a preserved lemon (I used 1/4, but the lemon taste could stand to be more pronounced)
2 tsp. ghee
Salt & pepper
Wash your leeks and cut into think coins. Add to a large pan with 2 tsp. ghee and sautee over medium-low until beginning to soften, hitting with a sprinkle of salt and a few cracks of black pepper as you go.
While the leeks are softening, chop your parsnips into roughly 1/2-inch pieces. When the leeks are good to go, add the parsnips to the pan and toss. Sautee, stirring every few minutes, while you prep the chicken.
Partially de-fat the chicken and cut into inch or so chunks. Nestle into the pan among the veggies when done. Hit with more salt and pepper and add the chicken stock.
Add the thyme and carraway and let simmer, stirring every so often, 15 – 20 minutes or until the chicken is cooked through and the parsnips are softened. During the last 5 minutes or so, mince the preserved lemon and add. Taste for seasoning and adjust as needed.
Serves 2 for dinner + 1 for lunch
March 7, 2014
Old Crow Medicine Show (top) and the Avett Brothers (bottom) at the Barclays Center.
I experienced what is perhaps the single most Southern musical moment (well, willing and on-purpose musical moment, anyways) – and OCMS/Avett Brothers mashup covering ‘Thank God I’m A Country Boy’. I felt the overwhelming need for some boots & an F-150.
It was a killer concert.
March 6, 2014
Are you taunting me? I think you’re taunting me.
Soon, my lovely, soon.
March 5, 2014
Terminator storm trooper menacing the Barclays Center.
March 4, 2014
Sometimes we’re so cute, I make *myself* gag.
March 3, 2014
Let’s see if this water bottle is one I can stick with.
Adventures In Budget Paleo Cooking – Week of March 3 – 7
A number of people I know are completely flabbergasted when contemplating sticking to a budget while eating a primarily “paleo” diet. I’m hoping to shed a little light on that issue for those of you on the fence about eating healthfully – it *can* be done – and done well – without spending all the money. All it takes is a little planning.
A little background: I live in Brooklyn, NY, and the grocery prices here are definitely not the same as what you will find in other areas of the country. If you live in say, Raleigh NC for example – you may very well be able to cut this grocery bill by a third, depending upon where you shop. For where I live, where I shop and what I buy, $100 a week is a doable budget without having to sacrifice quality too much. My DH thinks $130 is probably more realistic with his smoothie supplies, but I want to shoot for $100. I aim to make 4-5 dinners for two and 5 lunches per week, plus two smoothies per day six days of the week with my budgetary allowance and update you all weekly on what’s going on. Let’s see if I can make it.
Week of March 3 – 7
The Proposed Menu
- Bo Ssam with leftover Momofuku pork from last week + ?? as a side
- Thai noodle bowl with ground beef, onions, bell peppers and zoodles
- Pulled pork with sauteed pineapple and cauliflower fried rice with leftover Momofuku pork and pineapple from last week
- Braised chicken with parsnips, leeks & cabbage with leftover parsnips, leek & cabbage from last week
- Lunch: Kale salad with beets, citrus and a kicky vinaigrette (2-3 lunches)
- Lunch: Roast squash, pea shoot and shredded hard boiled egg salad with horseradish vinaigrette (2-3 lunches)
This week, we have plans Friday night (the Avett Brothers/Old Crow Medicine Show concert!) so will be eating 4 planned meals at home. We will most likely stop somewhere this weekend to grab some ground beef and sweet potatoes – and have burgers & fries for dinner on Sunday, if history is any indication of likelihood.
Shopping List & Cost Breakout
Grocery Store Key: TJ = Trader Joe’s, WF = Whole Foods
Planned Meal Components
Pea shoots – couldn’t find these – subbed for snow peas ($2.29 @TJ)
Scallions ($1.29 for 6 ounces @TJ)
Zucchini ($2.29 for 18 ounces @ TJ)
Bell pepper ($0.69 for 1 red pepper @ TJ)
Bibb lettuce – Wasn’t finding what I needed, so I am dropping this meal component
Kale ($2.29 for 10 ounces organic cut kale @TJ)
Thyme ($1.69 for 1 ounce @ TJ)
Chives ($1.79 at Trader Joe’s)
Limes ($1.50 for 3 limes @ TJ)
Citrus ($1.99 for 12 ounce bag Meyer Lemons @ TJ)
Squash ($2.26 for 1 @ WF)
Horseradish ($2.49 for 1 bottle @ WF)
Ketchup ($1.99 for 365 ketchup @ WF)
Onion powder ($2.49 @ WF)
Ssamjang – could not find
Kochujang – could not find
My favorite bottled lime juice – didn’t swing by that store
Chicken thighs ($6.81 for 6 Kosher thighs @ TJ)
Grass fed ground beef ($6.99 for 1 pound @ TJ)
Chicken stock – ($2.79 for a brand with no added crap @ WF)
Smoothie Supplies
Zico coconut water ($3.69 x 2 @ TJ)
Cilantro ($1.69 @ TJ)
Organic baby spinach ($1.99 for 6 ounces @ TJ)
Kale ($2.29 x 2 for 10 ounces organic cut kale @ TJ)
Ginger ($1.39 for 4 ounces fresh @ TJ)
Granny Smith apples ($3.45 for 5 @ TJ)
Limes ($2.50 for 5 @ TJ)
Avocados ($2.78 for 2 @ TJ)
Incidentals/Snacks for the Hubbs/Shopping lunch for me
Pita crackers ($2.69 @ TJ)
Frozen Mac & Cheese ($2.99 @ TJ)
Old Amsterdam gouda ($5.93 @ TJ)
Smart Water for me while shopping ($1.99 @ WF)
Take A Hike! raw bar for me while shopping ($2.50 @ WF)
Sweet potatoes to have on hand ($3.56 @ WF)
Coconut aminos ($2.49 @ WF)
My favorite Gorilla coffee because the budget was good this week ($10.99 @ WF)
Total TJ: $66.91
Total WF: $38.77
Total For The Week: $105.68, with $4.50 of that going toward immediate lunch for myself for the day (comes out of a different budget) and $1.00 in donations at Whole Foods – totals $100.19 for the week; $0.19 over budget.
Pantry/items repurposed from last week: pork shoulder, pineapple, cauliflower, fats, spices, nut butter, parsnips, leeks, cabbage, beets, ground beef, eggs
This week, we were able to spring for some pantry items we wouldn’t normally purchase because life got in the way of our eating the big protein I made for last week (this pork) until Friday. And I had some ‘extras’ from binge vegetable shopping during last week’s grocery trip. Gotta love that binge veggie shopping.
March 2, 2014
Chinatown subway stop.
March 1, 2014
After-book club semi-rowdiness @ a whiskey bar.
Gastography 