4.06.2012

Blog, Sweat, and Tears

This week has been a rough ride on an emotional roller coaster...  I won't get into details, but I will say it hasn't been the easiest couple of days.  I made it up to Murphy's Barbell Club one time this week... not because I was busy, but because I just didn't have it in me to get up off the couch and go lift something heavy.  All the rest of the time, I was glued to my computer trying to learn more about this whole blogging thing and the nitty gritty programming that goes on behind the screens.  I'm still thankful I never took my dad's advice to study computer science.  I would've been rich... and bald from frustration.  But enough about my life excitement - let's talk food!

Before I begin - where my UCLA ladies at??  How are you doing, ladies?  Keep it up!  Make it fun!  Own it!

Spending time in the kitchen this week was quite therapeutic... I tried to be a little more creative, try a few new recipes, and even a new GADGET!

This week I ate an obscene amount of kale chips.  With Tony Soprano in the hospital and The Family falling apart around him, Matt and I needed the perfect salty crunchy nosh to get us through our three hour nightly marathons of Netflixed Sopranos.  Kale was the perfect choice!  I tear the leaves into small pieces, toss in a VERY light sprinkling of olive oil, sprinkle with salt, and bake on a baking sheet at 400 degrees F for 20 - 20 minutes... stirring half way in between.


One of my new experiments this week was to try making short ribs in the slow-cooker.  Experiment success!  I started with 3 lbs of bone-in short ribs and taking a few hints from NomNomPaleo, I seasoned the ribs with salt and pepper and then broiled them on both sides for 5 minutes a side. 


While they were in the oven, I prepared the Smoky Lime Marinade from Make it Paleo.  Have I mentioned yet just how much I am in love with this cookbook?  When the ribs were ready, I stuffed them nice and tight into my slow-cooker and covered them with the marinade and a few cloves of garlic. 


At this point, I realized I should probably add more liquid, so I poured in enough chicken stock to cover the meat by an inch or so.  While the ribs cooked on low for the next 8 hours, the smell of amazingness permeated the house and I couldn't wait to dig in!  I served the ribs with roasted sunchokes that were peeled, sliced, and tossed with oil, salt, and rosemary then roasted at 425 degrees F for 25 minutes.


For lunch this week, I've been hankering for chicken salad.  I made my own batch of mayonnaise with much greater success than my last attempt.  Thanks to the Food Lovers' Primal Palate, I was the proud owner of a fresh batch of macadamia nut oil mayo. 


I used my seasoned chicken tenders from earlier this week and diced them up and mixed in my mayo.  Cut a few cucumber strips.  Then rolled everything into a 1/2 sheet of nori.  I was actually quite happy with the results.



For dinner, we made our way through leftovers - either my roasted chicken from Sunday or the short ribs... and since I just couldn't get enough of my mayo, I had tuna rolls for dinner, too!




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