Everyday Paleo - Week 2 continues
Tuesday, January 03, 2012
The holidays really caused me to spread this out more than ever. We are still on week 2, even though we really aren't cooking any recipes other than our EP, in basic order. What I HAVE done that departs from my earliest efforts is to plan out the week and leftovers better, since it's just the two of us. I have to be strategic, based on what we have time for. I'd recommend another single mum of a child have a good freezer to put up the extras, or half the recipes you can, unless you can eat the same thing several days in a row. Actually, Savannah and I have been doing THAT just fine!
Breakfast was scrambled eggs and fruits from the produce bin.
Lunch for her involved left over filet mignon from a dinner a friend hosted, and celery, carrots, apple, and peanut butter. (I'm not tossing the PB, just going to start having her try almond butter.)
Dinner: Collard-Wrapped Talapia, Fennel and Carrot Salad.
The produce bin gave us this special kind of kale that was quite wrinkly and relatively tender compared to standard kale, so i used that in place of the collard leaves. These kale leaves were too narrow to wrap the fish as nicely as collards would have been, so we wrapped from a few angles, and still basically got the job done. Fish was just as nice as tilapia (a bland little fish IMO) can be. We added additional paprika--really good paprika from Penzey's, the Hungary Sweet--at the table to taste. Savannah actually at this and said, NOT BAD! I halved this recipe because I didn't want leftovers from this.
The Carrot and Fennel Salad: wonderful! I had worries because when you first slice the carrots, they are still fairly thick whether using a mandoline or a cuisinart on the slicer blade. About 2 mm at the thinnest. But it is true, the sitting in the olive oil, lemon juice, and balsamic vinegar will soften it all just enough. Still crisp, but just not RAW feeling. I think children actually LIKE not-cooked. Savannah said this was a plus.
The things I did right: If you have a food processor, just use that slicing blade with the carrot segments on their sides. Mandoline by hand will be a big dangerous, and the kids can help with the food processor.
One lovely little Meyer lemon will give 2 TB of juice. I ate the lemon rinds while i cooked. I just discovered Meyer lemons because they came in the produce bin.
Use a small red onion, not a big honking one, if you have a picky eater.
Orange segments: it is worth it to know how to segment an orange so the skin of each segment is not included. I'm glad I took that cooking class last year. That was a feature: orange segments in a fennel salad.
The chili from last week lasted a full week without going bad. I finished it today at lunch with no ill effect. It was awesome on the reheat.
I'll cook next on Thursday, and try the asparagus-stuffed chicken. She does not like asparagus, so she'll pick it out. I'm just trying to use up this dang frozen asparagus I got from Marketday.