Merry Christmas To You All!

It’s Christmas Eve you guys!
I can say without hesitation that this is my favourite day of the year.
All that has to be done, has been done and if it hasn't happened there is little you can do about it now.
It's a day of anticipation for the excitement to come.
Roaring fires, good food, and the air filled with warmth. I’m busy whipping up a feast for my family, and will probably be up into the early hours wrapping presents.
I come from a large family, and being together with everyone is just so much fun.

I hope that each and every person has a wonderful holiday filled with all of the people you love, food, and fun.
I also hope that everyone gets a chance to relax and enjoy the people that surround them.
Is anyone having a White Christmas? If so, you’re lucky because there’s nothing better than a White Christmas in my opinion.
It is also a time to reflect about how the past year went, and to be thankful for the friends, family, and my presence here on earth.
I am so very grateful that you guys read this blog, enjoy it and that in some way it enriches your life as it enriches my life to write it. Thank you.

I wish you a Merry Christmas with your all loved ones.

Chicken-Spinach Meatballs with Creamed Feta Paste

"To sneak or not to sneak?"
That is the question.
Are you one of those parents that - just like Gwyneth Paltrow - sneak veggies into food your kids love?
Do you make chocolate brownies with hidden carrot and spinach, fudgy zucchini chocolate cookies, and sweet potato waffles?
Do you feel like you're winning at parenting every time you kiddo eats some veggies without knowing it?

Honey-and-Spice-Glazed Chicken

You know that feeling when you open a refrigerator and you’re like “Uhm, what the hell am I going to eat tonight?”
To me that happens a lot. Which is sort of weird because I love to eat, I love to cook, and I love food.
Now that I think about it, it’s actually super weird being that I run a food blog.
Anyways, that question inevitably comes up more often than I would like to admit.
The game changer I've realized, is having chicken breasts ready (either fresh or frozen).
There's really not much one CAN’T do with chicken breasts. Grill them, bake them, fry them, shishkabob them, make fajitas, stir-fry, slow cook & pull the meat apart for burrito/taco filling, braise them.
Pretty much the only thing you can't do with a chicken breast is eat it raw or treat it like a roast. It's a versatile, almost characterless chunk of protein.
I never look at a chicken breast and ask myself “what can I do with this?"; instead I decide what I want to eat and then ask myself "how would I work chicken into this?"

Shredded Kale Salad with Pancetta and Hard-Boiled Egg

Every time I’m about to post a recipe with kale, I start thinking of things I could write in the post to convince you to give it a try.
It’s kinda weird, as I feel compelled to make a case for it.
Presenting some valid points, such as listing all the health benefits of kale or why the dish is delicious.
I even try to anticipate all issues you might have against this green veggie — such as “Kale is bitter”, “Kale is hard to chew”, “My hubby doesn’t like kale”, et cetera, et cetera.
It’s all in my head though. It’s not like you guys have ever given me a hard time for posting a recipe with kale.
To the contrary, I always get super positive responses when I post a recipe with kale.
Still, part of me feels the need to justify it.

(Paleo) Skillet Chocolate Chunk Cookie with Coconut Whipped Cream

Let me introduce you guys to baking simplified.
Just one pan and two steps create a giant, gooey, delicious, gluten-free, and grain-free cookie.
An ingenious recipe that is basically a variation of my basic Paleo chocolate chunk cookie recipe, with one huge difference. Instead of the endless cookie parade of scooping, rotating trays, timing batches, transferring to cooling racks, and all the other tasks associated with baking a batch of cookies, I threw the dough in a 6.5-inch cast-iron skillet, baked it for 30 minutes, and oh my, it turned into a delicious gigantic cookie.

Kale Chips 5 Ways

I was at a Christmas dinner party the other night and they served kale chips.
I thought that everyone in the whole wide world knew about kale chips, so I was a bit surprised when people started saying things like “Uh, what is this green stuff?” “Is that seaweed?” “That’s good, what is this?”
I mean, how long has the “kale chips craze” been going on? Three years, maybe even more.
Everyone has blogged, tweeted, facebooked, and even instagrammed about kale chips.
Is it possible that someone has not heard about ‘em yet?
Apparently...
Soooo for all those of you that haven’t tried kale chips yet (and btw who are ya?), or for those who have yet not tried making them at home, here is not 1, not 2, not 3, not 4 but 5 recipes to make kale chips at home.
Crispy, delicious and so very healthy kale chips.
If you haven’t done it yet I suggest you jump on the bandwagon and join the kale chips CRAZE asap.

Parmesan-Roasted Cauliflower

Winter is a time for resting, eat nourishing food, recharge your batteries, and even feel a little depressed or melancholy.
The days are short, and the nights are long. It’s nature’s way of showing us to recuperate.
We should embrace hibernation, save energy, and get a lot of sleep. Maybe sleep until we’re completely sleeped-out (if that's even a thing).
It has been said that the “average” American sleeps for 8 hours every night during wintertime.
I honestly would like to meet this “average” American.
Because I don't think I've slept 8 hours nightly since...ummm...since...I don't know when.
6? Always.
7? Sometimes
8? I would love to but I NEVER do.
Every single night I crash into bed like a ton of bricks, yet I always wake up 5 minutes before my alarm goes off.
It’s not like I’m perpetually tired, but I know I could sleep more.
And I never oversleep, not even on weekends. It’s just not in me.

Creamy Broccoli Soup with Cheddar Crisps

I get it, soup is not as exciting as a cookie, a cheesy casserole, or a ramen burger.
Maybe a clam chowder or creamy chicken might get your attention, but a broccoli soup?
I already know what you’re thinking: “Booooring!”
In fact, if I were to advertise to you a healthy broccoli soup, you’d probably run in the other direction screaming “Please not another greenish healthy soup!”
Still, I think that soup may be the most under appreciated category of food. There is something awesomely comforting about a bowl of piping hot soup when it’s chilly outside.
And I know for a fact that I’m not alone on this one.
The long lines at Hale & Hearty Soups are proof that soup is a favorite among many, not just me.
But that’s not the reason why I made this broccoli soup.
The reason why I made this soup is because, in general, I don’t find broccoli soups all that interesting, not even when there’s a ton of melted cheddar inside.

Sweet Potato and Caramelized Onion Hash with Baked Eggs

Not all cookbooks are created equal. Some are great, some are good, some are just fine, and others are not so great at all.
Some are old favourites, others are personal favourites containing your go-to recipes, and many more are just filled with recipes that put food on the table.
And there are those that are more than just a cookbook — maybe they take you on a journey, tell a story or teach you something.
The Kitchn Cookbook is definitely not your average cookbook.
Actually, I don’t think it can even be considered a cookbook, it’s more of a book.
It’s a combination of recipes, kitchen lessons, and organizational and storage tips.
You can think of it as some sort complete guide to organizing and working in your kitchen: from stocking the pantry, to implementing simple tweaks that will make cooking easier, and planning meals and gatherings around the table.
The Kitchn Cookbook, takes you through all the basics, balancing prescriptive steps with explanations that serve to teach foundational principles.

Chicken Rollatini

Weeknight meals can really be a challenge.
We all have busy lives, and by the time we get home we’re tired and hungry.
We open the fridge hoping that some food has magically appeared while we were out, but reality always hits us right in the face.
Sadly, there are no gnomes cooking for us while we’re at work, nor stealing the socks out of the dryer for that matter.
Sure, if you’re wealthy enough you can have a cook.
But for the rest of us who can’t afford having a cook on staff, cooking dinner every night can be a time-consuming task.
One of my go-to recipe when I’m short for time, is these chicken rollatini.

There Is Always Something To Be Thankful For...

102 Pilgrims arrived in New England aboard the Mayflower in the fall of 1620.
One year later only about half of those Pilgrims had survived.
Throughout the first brutal winter, most of the Pilgrims remained on board the ship, and perished through lack of shelter, scurvy, outbreaks of contagious disease and starvation.
In November 1621, after the Pilgrims’ first harvest proved successful, they organized a celebratory feast and invited a group of the Wampanoag Indians.
That was the first Thanksgiving.
The Pilgrims gave thanks to God for their first plentiful harvest.
Good harvests were vital back then, for in a world without commodity markets and adequate transport, food shortages often resulted in death due to starvation.

The Pilgrims led a miserable life when compared to ours.
The died relatively young, they had no medicines. People with ailments had to be treated in ways that were unspeakably cruel.
They lived in houses that were bug-infested and with neither privacy nor comfort. Few people knew how to read or write, and almost no one travelled past beyond their native towns.
They worked in the fields from sunrise to sunset, yet scarcity and hunger were all too common.
Yet they were grateful for what they had.

Today, we live a longer, healthier, happier, and safer life. We are not longer concerned with eating too little.
All too often we tend to overlook how lucky we are to live in such an abundant world.
So during this Thanksgiving holiday, let us give thanks for how blessed we are.
Life can be hard, but it was definitely harder back then.

Happy Thanksgiving to you all!

Sweet and Sour Cranberry Sauce

It’s blackout Wednesday people.
For those of you that are not familiar with it, blackout Wednesday is the night before Thanksgiving, which is usually associated with binge drinking.
Since few people have work on Thanksgiving - and students are back home celebrating the Thanksgiving holiday with their families - they hit the bar, and the alcohol flows.
Hence the name “blackout” -> because of the memory loss due to alcohol intoxication.
Blackout Wednesday is a big party night.
Especially in Chicago. The folks over there celebrate it BIG TIME, like in no other city. It’s even more popular than New Year’s Eve or St. Patrick’s Day.
Deals on shots, drinks specials, and at a few select local establishments, you can even find fried turkey testicles. Sounds cool, right?
Just remember: what happens on blackout Wednesday, stays on blackout Wednesday. Just like in Vegas.

Pumpkin and Carrot Soup with Crispy Pancetta and Fried Sage

Pumpkin soup. Perhaps the quintessential fall/winter food. That and casseroles.
But soup warms you from the inside out, like only tea does. Especially on days where the winter wind chills you to the bone.
Not that we have experienced particularly low temperatures at my latitude so far. To the contrary, it has been a fairly mild fall/winter.
But when temperatures will be dipping below freezing (much too soon unfortunately), we’ll all take refuge under warm blankets with a bowl of piping hot pumpkin soup.
By the way, has anyone tried eating soup literally under the blankets?
I don’t think it possible. You can barely move under the blankets; sure you can read, text or watch a movie on the iPad. But eating a bowl of soup? Not feasible. Unless you find pleasure in scalding hot soup on yourself.
Which got me thinking, maybe eating under the blankets is just one of those cliche’ things they do in movies.
Like the tree outside boyfriend’s or girlfriend’s house where said boyfriend or girlfriend can climb through. Or the love at first sight + kiss under the moonlight thing. Or convincing someone minutes before the wedding that you are the one they should really be with.
Or even worse: the mad and successful dash through airport security to talk to somebody, who you have a desperate to confess your love to.
That sort of things.
Truth is, you don’t need to be under the blankets to enjoy pumpkin soup.

Cauliflower Crust Quiche Lorraine

OK, I'm just gonna say it before someone else does “I am a liar. A Big. Fat. Liar!”
There, I said it.
Just two months ago I was telling you guys I had peaked at the cauliflower crust thing, that the cauliflower noodle lasagna was the last act of a heroic saga involving cauliflower used as the base for pizza, grilled cheese, breadstick, et cetera.
Yet, here I am today, posting another recipe labeled “cauliflower crust”
So yeah. What.A.Liar.

Sweet Potato Pie Waffles

Before we get to the cookery per se, let me rant a little: I refuse to acknowledge anything Christmas related until Thanksgiving is over. I refuse it, and you will not change me!
Christmas starts the day after I’ve had my turkey, stuffing, mashed, potatoes, sweet potato pie, etc.
NO EARLIER.
I refuse to acknowledge anything Christmas prior to Thanksgiving because it’s just a way to dilute the Christmas excitement.
If Christmas starts too soon, I get sick of it before the day rolls around, and it takes away from Thanksgiving as a special time in its own right.
I just wanna celebrate each holiday in turn. Is it too much to ask?
A couple of years ago I even decided not to shop at any place that was advertising Christmas before Thanksgiving — I wanted to make a stand.
Unfortunately, I had to desist because I didn’t have anywhere to shop anymore (except for the Deli down the street.)

The Feel-Good Equation

Eating well, being active, and positive thinking are the most important factors in the “feeling good/being healthy” equation.
Is it a hard equation to solve?
Of course it’s hard.
When was the last time you have done anything worth that wasn’t hard?
It’s so worth though.
The initial step is usually the hardest. But once you get started, there’s no stopping you.
What matters is that you make changes that you can stick with for a long period of time.
The road to being healthy isn't one that ends, it’s long. At first it might be tough - after that - it takes less and less effort.
You get used to the routine, the routine gets easier. You start feeling better and begin to change your life.

Sticky Harissa Chicken

It’s pretty clear that I’m a simple, straightforward guy.
I enjoy good food (nearly everything), good conversation, good music, and sports (triathlon, football, tennis, soccer, etc.)
[And if you've been wondering, no, this is not a personal ad for a dating site]
The way I blog reflects the way I live my life.
The recipes I create are often done on the spur of the moment.
Most of my inspirations come from whatever I have in my fridge as my goal is to utilize everything I have in my kitchen.

Homemade Harissa (Spicy Red Pepper Paste)

You guys know how I love me some Sriracha.
The other day I took the “How addicted to Sriracha are you?” quiz - created by TheOatmeal - and got “100% addicted to Sriracha”.
True story.
But wait, I’m not here to annoy you with another post on the notorious rooster hot sauce; today we’re talking about Harissa.
A fiery paste used in North African cuisine that - just like its Thai cousin - is hot, complex and totally addictive.
Harissa is a blend of hot peppers, garlic, various spices and olive oil.
In North Africa it’s used as a flavor base for stews and curries, as well as a condiment to cooked vegetables and meats, and even spread on bread for a simple snack.

Imam Bayildi (Stuffed Eggplant)

I love me a good tale and the one behind this Turkish recipe is truly fantastic.
Here’s how the story goes:
“A long time ago there lived a Turkish imam, well known for his appetite and love of good food. One day he surprised his friends by announcing his engagement to the beautiful young daughter of a rich olive oil merchant. At this stage, the imam’s friends were not aware of her abilities as a cook. Part of her dowry was a consignment of the very finest olive oil. The wealthy merchant gave the groom twelve great jars of the prized oil, each one as big as a man.
Following the wedding, the young daughter quickly revealed her talents as a Turkish cook and every day prepared a special dish for her new food-loving husband. Stuffed aubergine in olive oil was his absolute favorite, and so he asked his wife to make it for him every night as the centrepiece of his dinner. Being a good wife, she did as she was told, and made the delicious dish for twelve days in a row. On the thirteenth day, however, when the imam sat down to dinner, his favourite aubergine dish was starkly absent. The imam demanded to know the reason for its disappearance. The bride replied, “My dear husband, I cannot make your favourite dish anymore, for we have no more olive oil. You will have to buy some more.” The lmam was so shocked by the news that he fainted. And so ever since that day, his favorite dish has become known as ‘Imam Bayildi’,(the priest fainted).”

Potato and Kale Gratin

Do you remember life before kale?
Seriously, WHAT was life before kale?
An empty meaningless void, like being in an airport without wifi, a series finale, your favorite restaurant updating its menu, Gmail telling you to pick a new password, admitting that your favorite pair of jeans is too worn down and finally throwing them away.
That sort of void.
In other words, could life before kale really be considered living?

Persian-Style Pasta

I took this recipe from Yotam Ottolenghi’s new cookbook Plenty More.
If you don't know who am I talking about, Yotam Ottolenghi is one of those chefs. 

The ones whose names sell millions of cookbooks around the world, and influence the food community like no other — and not just on a culinary level.
If you’ve recently eaten a shakshuka, or yogurt and sumac with your turkey burger, it’s probably because of chef Ottolenghi.
In only a few years, the Israeli-raised, London-based chef has become a prominent figure in the culinary community.
His first cookbook, Ottolenghi: The Cookbook, was a bestseller. The following one, Plenty, almost instantly became a blockbuster when it was published in 2010. Jerusalem, published in 2012, is a richly evocative celebration of the culinary DNA of his homeland and one of my favorite cookbooks of all time.
With Plenty More - published last month - Ottolenghi focuses on vegetarian cooking, combining recipes from all over the world: exotic, innovative, irresistible, dazzling, and easy-to-make dishes. Vegetarian recipes ‘that even meat eaters want to eat’.

Eggplant Gratin with Tomato, Herbs and Creme Fraiche

You guys know that on average 20 lbs (roughly 9 kg) of eggplant contain about the same amount of nicotine as a cigarette?
In fact eggplants, tomatoes, potatoes, and tobacco are all nightshades. They all share some similar properties to different degrees.
Still eggplant is specifically notable because it has the most concentration of nicotine of any edible plant. So, sure, tomatoes have some nicotine as well, but not to this extent.

Beer-Flavored Chicken Teriyaki

First and foremost: Beer is not paleo. Sorry [Insert sad trombone noise here].
Secondly, I don’t care. Actually, I don’t give a rat ass if it’s not paleo.
There, BOOM, in your face!
Beer - let me rephrase that - a good beer, is like nectar from gods. It’s one of the best tasting, most complexly flavored beverages in the world.
And man...getting home from work (or from training), plopping on the couch, and opening up a nice craft beer is the greatest feeling ever.
There’s nothing quite like it.

Vanilla Maple Almond Cashew Butter

It’s Halloween week people. Time to raise the dead.
Nah, more like put your kids in a cool costume: it's time for some Treats 'n Tricks!
I’ve just heard on the news that the most popular kids' costume this year is going to be Elsa from Disney’s Frozen.
Apparently, thousands of girls have been waiting since December 2013 for their moment to 'Let it go’ this Halloween.
So expect a lot ice princesses knocking on your door.
It's such a phenomenon, someone has even suggested a new drinking game: “Drink every time a Elsa visits your house.”
Which might not be a very good idea after all - especially if a lot of Elsas will show up asking for candies. You don’t want to be “the drunk guy” that terrorises kids. Or do you?

Pizzadilla (aka Quesadilla Pizza)

Let’s get this out of the way. My name is Mike, and I’m addicted to reddit.
There, I said it.
I spend a lot of time on reddit, probably more than I should, but it’s definitely one of the first things that I check in the morning.
It feeds my need for novelty as it’s always filled with new information and pictures. Perfect.Addiction.Material.
If you don’t know much about it or have been puzzled by the site if you’ve ever tried to check it out, let me explain you briefly what it’s about.
Reddit is an entertainment/social/news site where users can submit content, from text post, to direct links, photos, gifs, music or just anything else.
Unlike Pinterest, Facebook, Twitter, reddit is an open network — in that you don’t have to be friends  or have followers to see content or for others to see what you're doing.
Reddit is an unflinching democracy, where you can post/do/say (almost) anything you want. Making it a happy abode for all who enter.
Users can upvote or downvote content. The most frequently upvoted content gets to the top of the page, while content that’s ignored or downvoted isn’t likely to be seen by anyone.

Roast Pork Loin with Vinegar and Sage

This recipe is for my friend Tony.
Because he L-O-V-E-S vinegar.
Not as in drinking vinegar neat from the bottle, but as in brewing his own vinegar, using more vinegar than oil in salad dressing (or, as I like to call it, the “reversed ratio” dressing), and dousing fries in vinegar like it’s going out of style.
So when I told him about my mom’s recipe for a mean roast pork loin with vinegar he was like “Duuuude, I need that recipe! Please dude please dude really dude dude dude dude dude dude duuuude!”
So I was like “Dude, chillax. I’ll give you the d*!n recipe”
And he was like “Dude for realz. I need it!”
And I was like “Dude, give me a break!”
And he was like “Yeah dude”

Almond-Poppy Crackers

On a lazy Sunday afternoon, I found myself flipping through my mom’s Martha Stewart Living magazines looking for recipes.
Which is odd for me.
Not the “looking for recipes” part, I do that all the time. But the Martha Stewart Living mag part.
First off, I'm admittedly a Food & Wine Magazine guy.
I love Food & Wine magazine; I would not trade it for any other food magazine out there. It provides me with recipes and tons of inspiration.
Together with Triathlete, Kinfolk, Time and The New Yorker, Food & Wine is the only printed magazine I think it’s still worth buying.

15-Minute Caramelized Black Pepper Chicken

Who doesn’t love burpees?
Raise your hands up where I can see them.
Oh, wow, that many of you? Really?
Burpees are C-O-O-L! I don’t know why they get such a bad rep.

Thai Pork and Zoodle Salad

I was reading an article the other day about how to be successful in life. In particular, it talked about how the questions you ask yourself every day determine the kind of life you lead.
Because those questions trigger answers that lead to actions.
So if you ask yourself limiting questions, you’ll get limited results. If, instead you ask yourself forwarding questions, you set no boundaries to what you can achieve in life.
I thought about it for a moment: what questions do I most often ask myself every day?

Creamy Coconut Eggplant Curry

I love having people over for lunch, dinner, coffee, whatever, but the reality is that it’s getting increasingly challenging to invite people and have any idea what to offer them.
It seems like everyone has some sort of dietary restrictions and/or preferences these days, and finding something that everyone can eat is often fairly difficult.
It’s a serious matter too: an allergy (such as peanut or shellfish allergy) can be life threatening.
A food intolerance is usually a less serious condition - in that it doesn’t involve the immune system - but still, it should never be taken lightly.
A food preference is different though.
Some people don’t like fish. Others eat no meat, egg or dairy. I, for one, am not a big fan of gluten or refined sugars — but I don’t get sick if I eat a slice of pizza or a bagel.
These are personal choices, but they should be respected nonetheless.
I consider myself a tolerant person and what a person does in their own living-quarters has always been entirely their own business.

Chocolate Chunk Almond Butter Cookies

I respect fellow bloggers and each person's choices.
I respect fellow bloggers that keep it real and honest all the time.
I respect fellow bloggers who donate their time and talents to publish beautiful pictures, wise words, great recipes and innovative ideas.
Fellow bloggers who educate, entertain and enlighten me daily.
I’m very proud of being part of this immense community, because it allows me to do something that I thought it was not possible to do: share my passions.
But today allow me to rant a little about something that is currently happening in the food blogosphere.
I just need to get it off my chest.
What’s up with these ridiculous brownies/cookies/bars/cupcakes, that seem to appear everywhere and that are basically an amalgam of multiple desserts smushed together?
Like cupcakes stuffed with cheesecake, topped with oreos, topped with refrigerated cookie dough, with some crunched up pretzels, topped with dulce de leche and sprinkle of caramel popcorn.
I’m not sure how this trend took off, but it’s a trend, and I don’t think it’s for the greater good.

Asian Glazed Meatballs

Be honest, how good are you with chopsticks?
World Champ, pretty good, alright or a total disaster?
I myself wouldn’t say I'm an expert at using them, nor I would win any prize for artistic impression, but I’m okay at getting food into my mouth at a honest pace.
Sometimes I get impatient though, and just stab the food with the chopsticks (sashimi anyone?), or if I am eating noodles I just twirl it around.
But I’m not as bad as some of my friends, who cannot pick up a thing with them, and when they do, they always end up flinging the food over the other side of the table.
Except for Fred, he is kinda awesome at using chopsticks, but he has lived in Hong Kong for 3 years and has really stepped up his chopstick skills while he was there.

Chocolate Almond Butter

Last week I killed my food processor that I had for about 10 years. It was sad, but life goes on.
I considered hiring a ninja to replace the deceased kitchen tool.
Think about it for a moment, a ninja - in addition to mixing, chopping, blending and grating food - could be sent on missions to track down secrets, have enemies assassinated or plant misinformation. SIK.
But then I thought: wait, where would I “store” a ninja?
I couldn’t possibly leave him on the countertop or on a shelf (talking about crowding up your kitchen, right?)
Not to mention that I would need to feed him. And what does a ninja eat, say, for breakfast?
Moreover, what if he’s one of those people that wakes up super cranky in the morning. I certainly don’t want an angry ninja walking around my apt at 7am chopping my furniture.
Nah, too much of an hassle and not really a good idea after all.

Sunny-Side Up Egg with Avocado, Sriracha and Crumbled Feta

Cooking is a feel-good activity for me. I feel happy, comforted even inspired when I cook.
But just like everybody else, I’m sometimes (oh hell...let’s say “often”) too tired or don't have the time to cook.
Especially at dinner time, after a long day, when I get home all I want to do is relax.
Even I, the triathlete dude that steps into the kitchen and transforms into a culinary Bruce Lee (yup people, that’s how I see myself) waves white flag.

Easy Pad Thai Zoodles

I like it when you spot a recipe that you know is going to be fantastic and you just happen to have the ingredients on hand.
But what I like even more is when you have ingredients you want to use in a new way, and you spot a recipe that can be cut to fit what’s on hand.
There it was.
The perfect recipe.
Pad Thai Zoodles.
Exactly what I felt like eating. I wanted to jump up and high five someone.

But there was no one there. No matter. There would be by the time I finished cooking.

Makeover Time!

Guys, can I get a WOOT WOOT?
I honestly think I deserve it.
Sooooo new look. BAM! TheIronYou got a complete makeover, just like that.

Easy Creamy Crock-Pot Coconut Curry Chicken

See that right there?
That's today's lunch, and last night's dinner, and yesterday’s lunch and it’s going to be tonight’s dinner too.
That’s just the way it is.

Ultimate Sesame Coconut Chicken Fingers with Minty Yogurt Dip

Let’s be honest, sometimes being a dude blogger is tough.
The blogosphere is pretty much run by girls, moms, women.
Which is not a bad thing, at all. In fact, it is a very good thing, making the blogging world a kinder, more amiable place.
But there are certain topics - important to us, men - that are kinda off-limits in the blogosphere.
Such as consuming ridiculous amounts of cheap swill, farting in a crowded elevator, world’s loudest belcher, top drinking games, et cetera, et cetera. [Yes women of the world, though we look mature, we still think/act like kiddos — we haven’t grown up a bit!]
At the same time, we can’t talk about sparkles, rainbows, unicorns and glitter and expect to be taken seriously. We don’t have the knowledge to do it. Plus, we will subject ourselves to public humiliation and private doubt.

Easy Ginger, Chili and Lemon Salmon

Okay, yes, we’ve all heard about how good fish oil is for us: it promotes joints and heart health, improves the brain and memory, and reduces inflammation.
We also know that it's important to eat at least two servings of seafood a week as part of a balanced diet — because taking fish oil capsules is not the same as eating the real thing.
But we’ve also got to be considerate of the fact that we’re not alone in this world, and that by bringing to the office (or other professional setting) something that smells like a Port-A-John on a hot summer day, we can seriously damage workplace productivity and our reputation too.
I, for instance, had this co-worker once who insisted on bringing and microwaving fish that smelled like it was marinated in cat food.
The kitchen was centrally located, so it ensured that the entire office would smell like a fishing dock in 90° heat.
No one ever complained to him about it, because technically he wasn’t doing anything wrong. We just resented him and plotted for revenge. He was also referred to as the “effin fish guy!”

Hasselback Zucchini with Garlic Thyme Butter and Parmesan

So...hasselback zucchini (also known as accordion zucchini): why hasn’t anyone told me about this delicious dish before?
More precisely, why haven't YOU told me about it?
I’m aware that withholding information is not lying, but the purpose and the effect are the same, and it’s not cool, at all.
Even though I live on the saying “Forgive and Forget” and that I’m not good at holding grudges, I will hold a grudge and I will not forgive or forget this.
I’m actually so enraged, I still haven’t made up my mind yet whether to give you the recipe or not.
I need more time to think about it.
For the moment enjoy the pictures; because that's the only thing you're getting from me.

Cauliflower Noodle Lasagna

Guys, I think I’ve peaked at this cauliflower crust thing.
I’ve made pizza, calzone, pizzettes, tortillas to use for an enchilada, garlic breadsticks, stromboli, grilled cheese, bechamel, panini, bagels and today noodles to use for lasagna.
And with that, the well of my creativity has officially run dry.
In a way it’s very freeing because I know it’s going to be all downhill from here.
I don’t have to think anymore about how to turn cauliflower into pizza dough, bread, tortillas or noodles.
I’m going to spend the rest of my life really chill and from now when I see a cauliflower head I’ll just say “I peaked. Wow. What a great run!”
Ha!

(Paleo) Almond-Berry Tartlets

As much as I love fall, I'm not ready to let summer go yet.
I've been noticing some leaves changing in the park, but I'm trying to ignore them and pretend I don't see them.
I think I’ve said “I can’t believe it’s September already” a million times over the last couple of days.
I’ve even cracked the joke “Wake me up when September ends” a dozen times or more, and it just isn’t funny anymore.
The dark evenings are approaching with dread but I’m not ready to go into hibernation mode.
People, what happened to sitting out in the bright until 9pm?

Chocolate Caramel Avocado Brownies

One of the words that are way overused is “awesome”.
Everyone (including myself - I am actually the worst offender) just throw that term on the table like they are giving out change in a toll-booth.
We use it so much, I believe we’re all starting to get a little desensitized to that word — it doesn’t mean anything to anyone anymore.
Think about the things we daily describe as "awesome"...are they really awesome?
Because we’re doing it without even evaluating the traits that make up the word.
Awesome is an adjective which means “causing awe, inspiring wonder or excitement.”
Are we really feeling a “reverential wonder” when we bite into a big juicy “awesome” burger?
Maybe. Maybe not.
Still, the English language is not short on words that can have the same meaning of, or hold just as much power as, awesome.
Amazing, fantastic, excellent, great, incredible, outstanding, superb, terrific are all semantically similar words that can be used in lieu of awesome.

Zoodles with Crispy Pancetta, Pecorino and Basil

I’m so digging the zucchini spaghetti lately - dubbed “zoodles” or “zoods” for short.
It might have to do with the fact that at the farmers’ market zucchini are wonderfully inexpensive right now.
It might also have to do with the fact that whenever I feel like having spaghetti, with zoodles I don't have to worry about being glutinized — which btw, is not really an issue for me since I don’t have celiac disease. It’s more like I can load up on my fave nutrient-dense sauce without being weighed down by a heavy bowl of floury pasta.

Cauliflower Bagel BLTs

Can we all agree that it's pretty hard to improve upon a BLT?
I mean, the BLT is a classic combination that just works.
Smoky bacon, sweet tomatoes, a nice crunch of lettuce, some really good bread, brought together with a little mayonnaise love.
An awesome sandwich, really.
That being said, I’m here to kick BLT into another dimension.
Ready?
First off, let me introduce you to my latest obsession. Cauliflower bagels.
BAM! There you go.

Coq Au Vin Kebabs

We are now entering Julia Child's territory. So please be polite. Watch your manners. Say "please and thank you." Keep your poise. No.Matter.What. Behave like a guest. Don't sit unless you've been offered a seat. Don't drink unless your host is drinking too. Sit up in your chair, don’t slouch your shoulders and watch your posture. Don't put your elbows on the table. Eat with your mouth closed, don’t chew your food loudly and don’t slurp your drink. Refrain from drumming your fingers, jiggling your knee, and keep your hands away from your hair. Only engage in appropriate conversation and remember that it’s rude to talk about money.
Oh, almost forgot, dress appropriately. (Hey Grandma! See? You’ve taught me well.)

Spanish Skillet Potatoes

Today's recipe is pretty epic, so I decided that for once I should let the pictures speak...

Suggested Reading: Harvest

Sometimes you find a book that pulls you right in from the beginning, you want to sit down and read in one sitting.
Harvest is that kind of book.
When I find a book like that, I want to share it.

I

Coconut Chia Seed Pudding

Chia seeds are insanely hip and you know it.
I just needed to put that out there.
Just think about it for a moment. For more than 30 years chia seeds have been part of our lives, they have never abandoned us and we will not abandon them now.
First, there were Chia pets.
Who needed a puppy, kitten, goldfish, or even a genuine pedigreed Pet Rock when you could have a Chia Pet?
You've got my point.
Now, there are Chia people.
Everyone and anyone who wants to be hip nowadays eats Chia seeds. Including myself.
Because I’m the kind of person that jumps on the bandwagon of every health fad I hear about.
Nah...just kidding.

Thai Sweet Chili Glazed Salmon

I was at Urban Outfitters the other day when I heard a song that went something like "I know there's nothing to say, Someone has taken my place. When times go bad. When times go rough..."
I asked the store clerk (a typical 20-something Brooklyn hipster) about it and he was like “Dude, this is Second Hand News by Fleetwood Mac!”
He even rolled his eyes as if to say “Have you been living under a rock or something?”
Geeeeeez…what is your problem man? Why are you making such a big deal?
First off, there is so much noise in your stupid store I could barely hear the music.
Secondly, I haven’t heard that song in years.
Thirdly, I could have shazamed it, but my phone has no reception in the shop.
R-E-L-A-X.