dinner Archives - Page 8 of 9 - A Calculated Whisk

Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

January 22, 2014 By Becky 9 Comments

It’s Day 22 of my Whole30! I can’t believe it’s been over three weeks. This month really is flying by. I have more energy, more even moods, and while I still get hungry, I no longer want to kill all the things when my stomach starts rumbling. Also, my pants are looser and I’m recovering more quickly from my workouts, with much less soreness.

Yesterday, a big snowstorm came to town. After traipsing home from the train station in the snow, I made this Moroccan beef. It’s almost a stew, but I wanted the sauce to be nice and thick so that the beef wasn’t swimming in liquid. The meat is perfectly spiced, and the sweet fruit provides a wonderful counterpoint. The garnishes–toasted almonds and fresh cilantro–are highly recommended. I served this beef over a simple cauliflower mash, but it would also be great with spaghetti squash, cauliflower rice, or even real rice–anything that will soak up the delicious sauce. No matter how you serve it, this dish will comfort and warm you on a cold winter’s night.

Pork Chops and Apple Compote + A Review of Cooking with Coconut Oil

January 5, 2014 By Becky 6 Comments

Pork Chops & Apple Compote (Gluten free, Paleo, Whole30)

Pork chops and apple compote go together so well, and this paleo recipe from the cookbook Cooking with Coconut Oil is a snap to make!

When I was offered a review copy of Cooking with Coconut Oil by Elizabeth Nyland of Guilty Kitchen, my answer was a resounding YES! I am a huge cookbook junkie, and especially like to read books penned by fellow food bloggers. Also, since I started eating paleo in August, I’ve loved using coconut oil in the kitchen, and was eager to learn more things I could do with it. Today I’m sharing my experience cooking & photographing three amazing recipes from the book, and the recipe for Pork Chops with Apple Compote is at the end of this post!

Cooking with Coconut Oil arrived the day before I left to spend the holidays in Tennessee with Ben’s family, so I did not get to cook with it right away. I had plenty of time to page through it, though, bookmarking recipes I wanted to try and craving almost everything pictured in the gorgeous photographs. This cookbook features a large, full-color photo of every single recipe, which I love. (Cookbooks that only show pictures of some of their recipes are a huge pet peeve of mine–I never want to make any of the un-pictured recipes!) The book also has informational sections that cover the health benefits of coconut oil, details about many of the ingredients used in the book, and ten tips for living a paleo lifestyle. Did you know that the medium-chain-triglycerides in coconut oil improve brain function and can have therapeutic effects on Alzheimer’s patients? Yeah, neither did I!

Chicken Meatballs with Garlic Kale Marinara (Whole30 Day 4)

January 4, 2014 By Becky 13 Comments

Chicken Meatballs with Garlic Kale Marinara (Paleo, Whole30)

These deliciously moist paleo & gluten-free chicken meatballs with garlic kale marinara are Whole30 compliant and contain two hidden vegetables!

I’ve always been more of a baker than a cook, but I’m working hard to change that, especially since starting my Whole30. It’s exciting to try lots of different meats in lots of different forms. Yesterday I made pork belly (you can see the before & after pics on Instagram–it was good, but not quite good enough to share with you!). Today I used ground chicken to make meatballs. I am so happy with the way this dish turned out–it’s one of the best savory recipes I’ve made! The meatballs are moist and rich, and the sauce provides the perfect level of tart tomato and roasted garlic flavor.

Caldo Tlalpeño

December 2, 2013 By Becky 4 Comments

When I lived in Houston, I loved to stop at El Rey Taquería for a big bowl of their tortilla soup, which was packed with chicken, shredded cheese, corn, avocado, and crispy tortilla strips, and also called caldo tlalpeño. The restaurant is open until 3 am on the weekends, and has a drive-through. I miss living the easy life in H-town, with all the drive-throughs, cheap prices, and delicious Mexican food! I decided it was time to make my own caldo tlalpeño up here in the frosty north.

A little research revealed that caldo tlalpeño and tortilla soup are not really the same thing. Tortilla soup usually has tortilla strips in it (shocking, right?), and caldo tlalpeño often has chickpeas and other vegetables like chayote. This is my version of the soup, which combines the best of both worlds. If you can’t find chayote (I found mine at the Vietnamese market), you can use zucchini instead or leave it out.

Stuffed Zucchini with Goat Cheese & Herbs

September 4, 2013 By Becky 4 Comments

Cheese is back! After finishing up my version of a Whole 30, I’ve been adding some dairy back into my diet. I’ve made some interesting discoveries. I used to think that too much coffee upset my stomach, but since switching to almond milk, I realized it was all the milk in my coffee that was causing me problems (I like a LOT of milk in my coffee). So I’m trying not to go too crazy with the dairy, but I’m fine with a little cheese.

Goat cheese is one of my favorite cheeses, and it’s one that people who are lactose intolerant can often still enjoy. Apparently this is because the fat molecules in goat’s milk are shorter than those in cow’s milk, and thus easier to digest. Whatever the reason, I’m glad I can enjoy goat cheese. It really takes these stuffed zucchini over the top.

One more note on ingredients: this was my first time cooking with ground pork. It was so good! Why is everyone still buying ground beef all the time? I mean, I’m sure this recipe would be good with beef, or even ground chicken or turkey, but the pork just has so much great flavor. Perhaps this is due to a higher fat content? What I really want to know is this: why don’t people make hamburgers out of ground pork? Any thoughts? After all, they are called HAMburgers…

On to the recipe! I’m eager to try this with other vegetables as well: maybe mushrooms instead of peppers, or shallots instead of onions. Let me know if you try this or any variations!

Orange Ginger Chicken Thighs & Yu Hsiang Eggplant

August 22, 2013 By Becky Leave a Comment

Chicken thighs are my new favorite dinner. They are easy to make, not very expensive, and very hard to overcook. Since I’m paranoid about undercooking chicken, I like a cut that can stand up to my tendency to cook things a little bit too long. Chicken thighs are also delicious, and the perfect size–not huge and dry like chicken breasts often are.

Indochinese Chilli Chicken with Cauliflower Fried Rice

August 13, 2013 By Becky 2 Comments

I LOVE Indian food. Luckily for me, my mom’s apartment is just blocks from Singh’s Cafe, which has a fabulous lunch buffet every day of the week. I go more than anyone should go anywhere, but I just love it so much. One of the best parts of going to lunch buffet is that there is no waiting: you show up, you sit down (or not), and you go get your food! I also love it because you can try some of everything.

Spicy Cocoa Chili

August 11, 2013 By Becky 2 Comments

If you are going to eat paleo, you are going to need a lot of protein in your fridge. Otherwise, you will be constantly cranky.

Shrimp & Zoodles with Garlic Tomato Sauce

August 6, 2013 By Becky 8 Comments

Have you ever made zoodles? If you get yourself a julienne peeler, you can be making zucchini into low-carb noodle stand-ins in no time. It’s actually really good. You may not be able to fool people into thinking they are eating actual spaghetti, but I don’t think anyone will be complaining.

Mocha Marinated Steak with Peach Salsa and Cauliflower Mash

August 5, 2013 By Becky 17 Comments

If you haven’t stopped by since last month’s chocolate party, you’ll notice that things have changed some since the days of double malt ice cream sandwiches. A Calculated Whisk is going paleo! I’m doing a Whole30, and the blog is doing it with me. So for the rest of August, you’ll find more healthy recipes with fruits, vegetables, eggs, meat, and seafood, but no grains, sugar, sweeteners, legumes, soy, milk, or processed food. Desserts (at least paleo ones, which can still be impressively delicious!) will return in the fall.

Bacon-Wrapped Shrimp with Creamy Rutabaga

July 14, 2013 By Becky 2 Comments

I made you a whole dinner! This is one of my favorite things to make for my boyfriend–he loves it. You can also make it with scallops instead of shrimp. The shrimp or scallops broil wrapped in bacon, which makes them almost impossible to overcook, and they don’t need any other seasonings! So simple and so delicious. You only need five ingredients (salt and pepper don’t count)!

If you’ve never tried rutabagas (also known as yellow turnips), I highly recommend them. This creamy rutabaga is a healthier, more flavorful version of mashed potatoes. You’re going to love it! It’s adapted from Ina Garten, and you should check out her version, because it has an amazing crispy shallot topping. I usually make the crispy shallots, but they take a while and today I was in a bit of a hurry.

I served the shrimp right on top of the creamy rutabaga, with a simple salad on the side. I plumped some raisins, toasted some pecans, and tossed them with baby arugula, olive oil, balsamic, and a little salt. The perfect summer dinner!

Ingredients (serves 2-3):

For the bacon-wrapped shrimp:

1/2 pound shrimp (I used 31-40 count per lb), peeled, tails on (or use sea scallops)
8 or so slices of bacon (you need one slice of bacon for every two shrimp or every one or two scallops)
Toothpicks

For the creamy rutabaga:

2 rutabagas
3/4 cup whole milk, heavy cream, or coconut milk
3 tablespoons butter, ghee, or olive oil
Salt and pepper to taste

To prepare the rutabagas, trim and peel them and cut them into 1-inch chunks. Put them in a saucepan with a generous pinch of salt and water to cover. Bring to a boil, then reduce the heat and simmer, covered, for about 35 minutes (they should feel tender like cooked potatoes when pierced with a fork). Drain them, and put them in a food processor with the milk, butter, and some salt and pepper. Process until smooth. Taste seasonings and adjust as necessary.

To make the shrimp, preheat the broiler and lightly grease a baking sheet. Cook the bacon in a skillet over medium heat until it is starting to brown but still very undercooked. Drain on paper towels.

When the bacon is cool enough to handle, cut each piece in half lengthwise. Wrap each shrimp with half a piece of bacon, using a toothpick to secure the ends. If you are using large scallops, you can wrap each one in a whole piece of bacon. Place the bacon wrapped shrimp on the baking sheet.

Broil for about 3 minutes, then flip the shrimp over and broil for another 3 minutes or until the bacon is crisp and the shrimp are fully opaque. Scallops may need an additional minute or two if they are large. Serve hot.

Vietnamese Pork & Vermicelli Bowl

July 7, 2013 By Becky 1 Comment

There are lots of Vietnamese stores and restaurants in my neighborhood. On lazy days I do all my shopping at Truong Thinh, the Vietnamese market around the corner, and pick up a banh mi for lunch. One of my favorite places to eat is Pho Hoa, where I love to order the House Special Vermicelli Plate (number 90 in case you’re going–Pho Hoa is a chain and there might be one near you!). It comes with a bunch of delicious things, and rice paper wraps so you can make your own spring rolls. The first time I ordered it, the waiter brought the rice paper wraps first and Ben and I tried to take a bite of them. No dice. They are dry like paper until you soak them in hot water. Oops.

Anyway, the house special plate comes with those wraps (and a big bowl of hot water to soften them) and vermicelli, herbs and vegetables topped with grilled pork, meatballs, a spring roll, and shrimp & sugarcane. It also comes with fish sauce on the side. It’s SO good, and the grilled pork is my favorite. I don’t know what they do to it.

This dish is my attempt to recreate that dinner at home. I have to tell you, it’s really good, but it’s not QUITE the same flavor I get at the restaurant. You should still make it, though. It’s super yummy and healthy and beautiful (and lots of fun to photograph, if you’re into that). It has a lot of components, but almost all of them can easily be made in advance. When it’s time to eat, just cook the pork and put together your bowl!

Ingredients (serves 4; adapted from The Culinary Chronicles):

For the pork:

5 cloves garlic, minced

1 shallot, minced

2 scallions, sliced

4 inch piece of lemongrass, finely minced

3 tablespoons cilantro, chopped

1 tablespoon brown sugar

1 tablespoon honey

2 tablespoons fish sauce

3 tablespoons soy sauce

3/4 to 1 pound pork tenderloin, sliced thinly

For the quick-pickled carrots and cucumbers:

1 carrot, peeled and cut into matchsticks

1 small cucumber, cut into matchsticks

4 tablespoons rice vinegar (no sugar or salt added)

2 tablespoons sugar

Pinch of salt

For the nuoc cham sauce:

Juice of 2 limes

1/4 cup fish sauce

1/4 cup sugar

3 tablespoons warm water

1/2 teaspoon chili paste

For the scallion oil:

1/4 cup vegetable oil

1/2 cup sliced scallions (3-4 scallions)

For serving:

8 ounces vermicelli, cooked according to package directions

1 head of Boston lettuce, leaves separated

Bunch of cilantro

Fresh bean sprouts (I bought them and forgot to get them out!)

Crushed roasted peanuts

To prepare the pork, mix all the ingredients for the marinade together and toss with the pork. Cover and refrigerate for at least an hour before cooking.

To make the quick-pickled vegetables, pour the vinegar, sugar, and salt over the vegetables and toss to coat. Let sit at room temperature for at least an hour before serving. If you make them more than a couple of hours in advance, store them in the fridge.

For the nuoc cham sauce, mix all ingredients together. Taste and adjust seasonings as necessary.

For the scallion oil, heat the oil in a large skillet over low heat. When it’s hot, add the scallions and cook until wilted but still bright green, about three minutes. Pour off the scallions and most of the oil and set aside.

Take the pork out of the fridge about ten minutes before you want to cook it. Prepare the grill, or heat up the same skillet you used for the scallion oil over medium high heat. Cook the pork, with a little marinade spooned on top, on both sides until browned and cooked through. Brush cooked pork with the scallion oil before serving.

To serve, line a plate or bowl with lettuce leaves and vermicelli. Top with pickled vegetables, bean sprouts, pork, and roasted peanuts. Serve with nuoc cham sauce on the side.

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