weekly paleo recipes, health tips, and more from a couple on the go
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 came up with this bread recipe a month or two ago following our invitation back to the Paleo Parent‘s house for another great pot luck, this time to celebrate their upcoming book, Beyond Bacon. As adamant pork lovers, we couldn’t help but make something with bacon in it. Taking Heather’s awesome orange-cranberry bread as a template, we decided to go a little further.
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.
When I was younger and just moved right outside of NYC from Wisconsin, my grandmother’s husband knew the city like the back of his hand. He insisted on taking us to the 2nd avenue deli on a semi-regular basis. When going to one of these restaurants with Grandpa Bill, you were told what you were going to eat. We always were given a hot corned beef and a side of health salad. I remember loving this lunch the few times I went, but it has been at least a decade since the last time I was there.
that paleo couple 