Food post! Monday dinner: Altamira Stuffed Chicken, boiled root veggies, and spinach salad. Recipes from The Paleo Diet by Loren Cordain. The recipe actually called for stuffing a whole chicken; I adapted it by tenderizing a chicken breast with a mallet, layering the stuffing on top, then rolling it Cordon Blue style. The stuffing was assembled from chicken livers, celery, apples, raisins, white wine (recipe called for red), and walnuts. The side dish was simply boiled carrots and parsnips, seasoned with pepper and dill. I served it with a spinach salad made with walnuts and grape tomatoes.
And in a side note, I was in New Orleans all last week when the bad weather rolled through Tuscaloosa. I was lucky, I came back to find my house and vehicles were still there. Where I live (north of the river off of Snows Mill Avenue) had hardly any damage. A tree was down in my neighborhood, and part of a fence was blown over. Otherwise, nothing. Like I said, lucky.
Food post! Monday Breakfast: Apple salad and two slices of bacon. The apple salad was from the Paleo Diet by Loren Cordain under the title “Kyle’s Apple Breakfast”. No idea who Kyle is, but his breakfast was good. It was simply a chopped apple mixed with a shredded carrot, some raisins, and topped with cinnamon. I cooked the bacon in a cast iron grill pan (thus the grill marks). This makes twenty recipes I’ve tried from the Paleo Diet (out of the book’s humble total of ninety recipes). It puts me one step closer to finishing the book!
Food post! Monday dinner: Beef & mushroom meatloaf with Waldorf Salad. The meatloaf recipe was from the Paleo Diet Cookbook while the salad recipe was from the Paleo Diet. Both tomes by Loren Cordain PhD. The recipe for the meatloaf called for mixing shiitake mushrooms into the beef (the title of the recipe was actually “shittake meatloaf”) but I substituted white mushrooms because that’s what I had on hand. The salad recipe called for serving the raisin, apple, celery mix over iceberg lettuce. Problem was, all the heads of iceberg lettuce at the store the other night looked like crap. So I bought the iceberg salad mix in the bag. Basically there was a little bit of cabbage and carrot that snuck in, but I’m not complaining.
Food post! Saturday lunch: smoked sausage, broccoli salad, and carrot & parsnip medley. I love parsnips, it’s fun to cook them with carrots because of the way the look when paired. Parsnips were another vegetable eaten by the Romans. It fact, the Romans used the Latin word pastinaca for both carrots and parsnips. The scientific name for parsnip is pastinaca satvia. Both parsnips and carrots are in the parsley family, apiaceae, from the Latin word for parsley, apia.