Tag Archives: entree

Egg Foo Yung

Egg Foo Yung (spelled in myriad ways) is a standard American Chinese take-out item served in a lot of variations. Chicken, shrimp, scallop, beef, pork, or combination are regular menu items. Up until about a month ago, I had never tried this dish. While it is one of my mother’s favorite take-out items, I always assumed I wouldn’t like it. I’m not sure if it was the name, the appearance, stubbornness, or a combination of these factors. As fortune would have it one day, leftovers were in my refrigerator and I was short on other options, so I decided to give it a try. Guess what—it’s delicious.

Having tasted this masterpiece, I wanted to see if it could be made at home with fresh ingredients. This iteration of egg foo yung doesn’t include any additional protein, although one could add a chopped, cooked protein to the egg mixture to add substance. I’ve used potato starch as a way to thicken the egg foo yung sauce, but is not mandatory. The sauce will be very watery, but the flavor is there. Even Heather liked this recipe, which was a great surprise. We’ve added it to the list of things she didn’t like until I made it (#humblebrag): Brussels sprouts, French onion soup, and asparagus.

We know you’ll like this paleo-spin on a take-out favorite. Let us know what you think in the comments!

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Birria (Mexican Stew)

As the weather cools down for us here in the DC area, my mind have moved from barbecues and light refreshing salads to more substantial meals and stews. We are huge fans of chili and pulled pork, but I wanted to expand our repertoire. Especially because I am prone to colds or falling under the weather as the seasons change, I wanted something that could help keep my sinuses clear with the help of capsaicin. (Check out the medical uses in this Wikipedia article—warning: not AIP friendly.)

For me, this is an ideal winter stew, and is much heartier than our hot and sour soup, which was my go to meal when fighting a cold up to now. We hope you’ll give it a shot, and enjoy it in a variety of ways.

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Memphis Dry Rub Ribs

Ribs are one of my favorite things to cook and eat; I remember in middle school having the whole rack of baby bbq ribs at a restaurant on Broadway across the street from my grandmother’s apartment.  My parents used to point out Jerry Stiller and Anne Merea (Ben Stiller’s parents, who happened to go there often) when we’d both happen to be there at the same time.  I would take down the ribs and a chocolate moose, and I looked like a movie extra from Heavyweights.
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