Me Likes Cast Iron

I have fallen in love with cast iron cookware.  I have seen alot of cast iron in my life (my mom has always had several cast iron skillets), but I never had any of my own until recently.

I got inspired when I heard Dain talking about cast iron on this podcast (go to 6:40 to hear the cast iron segment, and be prepared: Dain is a little hyper!).

Dustin bought me my first cast iron skillet while we were on vacation in the mountains a few months ago.  It is made by “Lodge,” and we actually found it at Walmart!  It was only about $13!  A few weeks later, one of my downstairs neighbors messaged me because she had seen on Facebook that I’d been wanting some cast iron.  She had found a skillet in the back of one of her cabinets, and asked me if I wanted it.  Score!!  Thanks Tiffany!

So now I have two skillets, and I use them all the time.  What do I love the most about cast iron?

1. It heats quickly and cook evenly.  You probably will not have to turn your stove above medium settings with cast iron.  The entire pan will get hot in no time!  Have you ever been frustrated because the food directly over the stove burner (in the center of the skillet) cooks more quickly than the food on the outer edges?  You will not have that problem with cast iron.

2. It lasts forever.  The pans that my mom has used in the past have belonged to grandparents!  As Dain says in the podcast, you can find cast iron cookware at garage sales, or in your grandma’s basement.  Just wash it, season it, and use it!

3. It’s CHEAP!  As I said above, my skillet was only about $13.  Not a bad deal.

4. It is heavy and sturdy.  You can even use your cast iron for baking in the oven.

5. There are health benefits!  Did you know that cast iron will leach out iron into your food? Too cool!

A few tips:

*You will hear on the podcast that it is smart to season your cast iron.  This is so important, as it provides a non-stick surface.  I forgot to season mine after I used it the first time, and it got pretty dried out.  When I cooked in it after that, the food definitely stuck to the bottom more.  But I just seasoned it after I finished cooking that dish, and it went right back to normal.

I season my cast iron with coconut oil.  Just put a dab in the bottom of the skillet, and wipe the entire interior with a paper towel to spread the oil around.

*Do not pour cold liquids into a hot cast iron pan.  It may cause it to crack.

*Also, be sure you use a pot-holder to lift your hot cast iron.  I always forget that the handle gets hot too!  Ouch.

*And Dain is right… it is definitely easiest to clean when it is still hot. Be sure that you do not use soap, as the iron can sometimes retain the soap’s flavor.  Just use HOT water and scrub it clean.

Let me know how you use your cast iron!

Introducing… The Food Diary

Writing and following recipes have become favorite hobbies for me.  This picture was taken from our living room, looking into the “window” of our very tiny kitchen.  This is where you will find me most evenings around 6:00.  I am usually either following a recipe that I’ve found online, or keeping track of one I’m writing myself.

I cannot even count the times people have asked me “so what do you eat?” (as though without grains, dairy, legumes, and preservatives, there would be nothing left).  Well, to answer that question, I have decided to start “The Food Diary.”  Hopefully this will give those wondering a little peek into our kitchen, and those needing ideas a little inspiration.

Click here to check it out, or just click THE FOOD DIARY in the “Hot Topics” menu to your left.

Paleo Comfort Foods

This book is absolutely amazing.  It is 323 pages full of valuable information, creative recipes, and stunning pictures.  I pre-ordered the book when I heard NomNomPaleo talking about it, and I am so glad I did!

The book is bigger than I expected… and packed full of recipes.  They also give you a great run-down of necessary kitchen items, which is a great addition.

The recipe categories are: starters & snacks, sauces & staples, soups & salad, on the side, main dishes, and desserts.

I am especially excited about trying the following: morning glory muffins, cave ketchup, coconut flour tortillas, chicken and grape salad, chili, chicken soup, beef stew, sauteed apples, sweet potato casserole, breakfast egg muffins, chicken breasts with mushroom sauce, decadent chocolate cake, and lemon squares.

Oh my!  Maybe I should take the week off just for cooking!

Click here to order.  You will not be disappointed.  Promise.

Introducing… THE RECIPE TREE!

I’ve added a page of my favorite recipes!  These are all recipes I have made, and they have all passed our “taste tests.”

Click the “Recipe Tree” link on the left side of this page.  I will continue to post recipes we’ve tried on this page, so check it often!

Enjoy!

For now, you can just click here.

A Paleo Lunch

Lunch is the easiest meal of the day!  99% of the time, Dustin and I eat leftovers from dinner for lunch the next day.  All you have to do is remember to make enough for dinner AND tomorrow’s lunch.  If necessary, just throw in a few extra chicken breasts, or an extra pound of beef, and there you go… lunch!

Unless you don’t mind eating your food cold, this plan works best for people with access to a microwave.  If you do not have access to a microwave, you may need some other options (or you can do what I do sometimes: leave your lunch bag in the car all morning so the food is at least lukewarm by lunchtime- hey, it works, and I don’t mind lukewarm food).

If you don’t have access to a microwave, and you’re too much of a pansy… I mean you don’t like cold/lukewarm leftovers, your next best option is salad.  But don’t worry, it does not have to be the same salad every day!  A salad can be whatever you want it to be!  Here are a few of our favorite salad combinations, and a few favorite dressing ideas:

1. Garden Salad: baby spinach with lots of diced chicken, avocado, tomatoes, cucumbers, brocoli florets, and mushrooms.

2. Chef Salad: baby spinach or romaine with boiled eggs, bacon, tomatoes, purple onions, sliced deli ham, avocado, and mushrooms.

3. Chicken Salad over Spinach OR in a Lettuce Wrap: top a bed of spinach or romaine lettuce with this recipe.

4. Turkey and Pepper Salad: baby spinach with cubed or sliced deli turkey, lots of red and yellow peppers, olives, and tomatoes.

5. Fruity Salad: baby spinach with grilled chicken strips, sliced grapes, golden raisins, pears, strawberries, mandarin oranges, and slivered almonds.

6. Tuna Salad: canned tuna on lettuce with tomatoes.

7. Salmon Salad: 1 can of wild-caught Alaskan salmon on lettuce with apple cider vinegar, tomatoes, and avocado.

8. Greek Salad: greens with red and yellow peppers, olives, and pepperoni.

9. Steak Salad: baby spinach, cubed steak, boiled eggs, caramelized onions, and tomatoes.

10. Mexican Salad: shredded romaine lettuce with grilled chicken (seasoned with chili powder and cumin), peppers, mangos.  Top with guacamole and homemade salsa.

Dressing Ideas

My favorite Paleo salad dressing is extra-virgin olive oil drizzled with balsamic vinegar.  It is great of every salad, and the tangy flavor is delicious!

Dustin’s favorite Paleo salad dressing is freshly-squeezed lemon juice with a drizzle of avocado oil (you can find this oil in your grocery store near the other oils and vinegars).

You can also make a delicious avocado dressing using this recipe.

Or AMAZING Simple Salad Dressing using this recipe.

And finally, sometimes I like to just allow the fruits and vegetables be my “dressing.”  If you have a salad that is loaded with juicy toppings, you may not even need dressing… they are delicious enough on their own!

If you are taking salad, or something that must be kept cold, for lunch, I recommend investing in a good lunch bag/cooler with plenty of space for an ice pack and lots of food.

As you pack your lunch bag, be sure you include plenty of snacks to get you through the day.  Because Paleo foods are so easily-digestible, you can enjoy more of them throughout the day.  We will usually include 2-3 of the following items to snack on throughout the afternoon (I will tell you more about each of these in the “A Paleo Snack” post… coming up soon!): a Larabar, beef jerky, trail mix, turkey rolls, pepperoni, individually-packaged applesauce, a small serving of almonds, spicy okra, raw baby carrots, diced chicken, etc.

I usually pack our lunches right after dinner when I’m putting leftovers away.  In the morning, we just grab and go!

Enjoy!

Note: all the ingredients listed above should be Paleo approved.  This means that deli meats or cans of tuna/salmon, etc., should contain no preservatives, no added sugars, etc.  Just pure, simple ingredients.