Are you taunting me? I think you’re taunting me.
Soon, my lovely, soon.
March 6, 2014
Are you taunting me? I think you’re taunting me.
Soon, my lovely, soon.
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
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.
Kale Pesto & Chicken Sweet Potato Noodle “Pasta”
I finally broke down and bought a spiral slicer. I got the GEFU Spirelli and after making this dish two ways – once with my speed peeler and once with the spiralizer, I’ve got to say I’m digging the spiralizer. It feels a lot less dangerous in my hands, and while there is some waste – it’s pretty much on-par with the speed peel method (at least for me – I’m kind of a sharp object hazard).
This dish is satisfying on many levels – the pesto is great, the noodles (when spiralized carefully) can just about be twirled, and the chicken lends a great fattiness to the dish that really brings it all together. A knockout weeknight meal.
These sweet potato noodles can also be used a thousand different ways – I see them becoming a staple in this household; maybe yours, too. Serve with bacon, garlic & sauteed spinach; with a bright popped tomato sauce; alongside mini-meatballs; carbonara-style; with briny olives and creamy goat cheese; with sliced steak and chimichurri … and that’s just off the top of my head.
Paleo, Gluten-free, Grain-free, Whole30
Kale Pesto & Chicken Sweet Potato Noodle “Pasta”
Adapted from Gourmande In the Kitchen’s Sweet Potato Noodles with Kale Pesto
1 longer than it is fat sweet potato per person
2-3 chicken thighs per person (I prefer boneless/skinless)
2 big hands chopped kale (I used half a 10 ounce bag of Trader Joe’s organic cut kale)
Handful parsley
Big hand full almonds
1 clove garlic
Juice of 1 lemon
Big pinch red pepper flakes
Pinch kosher salt
3 Tbsp. olive oil
2 tsp. Red Boat fish sauce
Coconut or olive oil for cooking
Salt & pepper
Extra Virgin olive oil to serve
Pecorino Romano or Parmesan to serve (completely optional)
First, put a large pot of salted water on to boil. When the water is boiling, add your kale and blanch 2 minutes. Drain and let sit in the drainer while you prep everything else.
Next, get your chicken working. If you’re using boneless/skinless, chop into roughly bite-sized pieces and season with salt and pepper. Put into a large pan with 1-2 Tbsp. coconut or olive oil. Sautee over medium to medium-high heat until cooked through. Set aside when done.
While the chicken is cooking away, prep your sweet potatoes. Wash and peel and either shave with your vegetable peeler into ribbons or use a spiralizer for long curly strands. Set aside until the chicken is finished. When the chicken is done, add the sweet potato noodles to the leftover fat in the pan – adding a little more coconut or olive oil if needed (you want 2-3 Tbsp. here). Sautee 3-5 minutes, or until the noodles are softened and just beginning to brown.
On to the pesto. Toast your almonds in a dry pan and add to the bowl of a food processor when done, along with the garlic, parsley, drained kale, lemon juice, red pepper flakes, fish sauce and salt. Blitz to combine, adding the oil in a steady drizzle as you go. If the mixture is too dry, add a Tablespoon or so water.
To serve, add the chicken and some pesto (2-3 Tbsp. per person) to the sweet potato pan and toss (gently!) to combine. Serve sprinkled with a nice stout cheese if you eat cheese (Pecorino Romano and Parmesan make good serving buddies) and finish with a drizzle of extra virgin olive oil.
Serves 2 if you use 2 potatoes & 6 small chicken thighs – with enough pesto leftover for 3-4 more servings. Could easily serve 4-6 with enough sweet potato noodles & chicken.
>
February 28, 2014
We get some pretty shiny sunsets at the new place too.
February 27, 2014
Some days, I feel like the only place u get to go is Ikea.
Gastography 