weekly paleo recipes, health tips, and more from a couple on the go
Now that we’ve gone through what we hope is the last of the bi-polar transition to spring and summer, it is a perfect time to dust off the grill and enjoy some outdoor cooking. Growing up in Wisconsin, weekend brat cookouts were common, even well into the winter. We don’t grill as much as I did growing up, but I still love taking the time to be outdoors, and the smell of the grill.
Ever since my mom gave us her old wok, we’ve been attempting to bring it into use more often. We’ve made hot and sour soup, which was really fun, but the ingredient list was pretty extensive. I know I’ll make it again, but I wanted to attempt something less demanding with this awesome cooking tool.
We don’t have soup often; but whenever we’re in the Yes Organic Market, I end up lingering in the soup aisle, almost drooling over the multitude of colorful boxes promising flavor-rich experiences in a bowl. Almost all of them have one thing or another that we generally avoid–soy by-products, canola oil, various preservatives and additives I can’t pronounce (let alone spell), etc.
Then, one day, I had one of those little “duh” moments when you realize something so obvious and simple you’re a little embarrassed to admit that you hadn’t thought of it before. I was going to make one of those soups. We had a ton of carrots from Costco in the fridge and I had been on a bit of a ginger kick, so I decided to try carrot-ginger soup.
Today’s post is a recreation of our friend The Domestic Man’s Russian Cutlets. His blog is a finalist for Saveur’s Best Food Blog Awards, and we’d really appreciate it if you could take the time to support him and our real food movement by voting for his website in the special diet category. You can do that here! On with the show…
When Russ shared this recipe a month or two back, I was intrigued (usual response). He always includes a brief, yet informative, history of a dish and what makes it stand out from just another meal on a plate. What really caught me was his description of the cutlet, “The word cutlet is a bit of a culinary mystery – everyone has their own interpretation of what it means.” While I’d like to say I try to experience as much as possible in terms of food, I couldn’t wholly appreciate what he meant by this sentence. I was thinking, “Oh, so it’s like a burger with some seasonings and a sauce that’s not ketchup, mustard, or BBQ sauce.” Wrong was I. These were not at all like a hamburger, and I’m glad they weren’t. I still love my burgers, but this was a treat.
Fried calamari was one of my all-time favorite things to eat at a restaurant. Growing up, I had a close friend whose parents owned a restaurant, and whenever we would hang out upstairs in the “apartment” above the restaurant while her parents worked, they’d feed us. 9 times out of 10 I wanted the fried calamari (I think my other choice was baby back ribs…what can I say, I was a growing boy). Since changing up my diet and staying away from grains and legumes, I haven’t done much in the way of fried foods, so this dish left my life.
that paleo couple 