Today i made some oatmeal-banana-cookies ! They are really delicious and a healthy snack :)
-2 big bananas(smashed)
-1,5 cup of oatmeal
-some milk
-honey( even if you like it sweeter)
-raisins(even if you like)
-some sunflower oil
Mix all the ingredients and form the cookies. Bake the cookies 10-15 min (200 degree)
Leave the cookies cool down and enjoy :)

Habe heute diese leckeren Hafer-Bananenkekse gebacken . Supereinfach, superlecker, supergesund !
Rezept :
-2 große Bananen( zerstampft)
-1,5 Tassen Haferflocken
-ein schuss Milch
-etwas Honig(wer es süßer mag)
-Rosinen nach Geschmack
-ein schuss Sonnenblumenöl
Alle zutaten mischen und auf einem Backblech die Kekse formen . Bei 200 grad 10-15 min Backen . Dann abkühlen lassen und genießen ! :)

Paleo Eats: 12/24/11

Today, the entire Nombomb clan was dressed in our pajamas until the late afternoon, and all of us had a bad case of bedhead. When you come back from vacation, you get a free pass on looking slovenly.

Lil-O was embarrassed to be related to us, so he went incognito…

…trying on several different guises.

The kitty-cat PJs were a dead giveaway, though.

Despite my ghastly physical appearance, I was super-productive in the kitchen today. For breakfast this Christmas Eve, I fried up a frittata with grizzled, wrinkly veggies I found languishing in our crisper. I stir-fried some Brussels sprouts, onions, and mushrooms, and seasoned them with homemade Tabil…

…before binding it all together with some eggs.

I also made a quick guacamole and spooned some on my slice.

Afterwards, I blitzed up a bowl of salsa roja asada (fire-roasted salsa)…

…fried some crispy smashed chicken breasts…

…and started a batch of haupia.

As is customary on days we’re doing recipe development, we didn’t really eat lunch; instead, we just scarfed down everything we cooked.

My pants are getting TIGHT.

As the sun was setting, we all changed into street clothes and combed our scraggly hair. We were celebrating Christmas early at my parents’ place tonight and had to look somewhat presentable.

My mom, who also happens to be my culinary idol, made us a delicious Paleo-friendly spread. For starters, we had smoked salmon, roasted marinated bell peppers, avocado, nuts, and cheese.

At dinnertime, we were served a hearty soup filled with veggies, dried scallops, tender pork shoulder, and shrimp balls….

…roasted lamb chops…

…sautéed mushrooms, steamed Japanese yams, and roasted marinated bell peppers.

Here’s my dinner plate:

When we got home, I downed half a dark chocolate bar because I’m a hopeless cacao addict. I had more discipline when I was on vacation because I was thousands of miles away from all the macadamia nuts and dark chocolate in my pantry. That stuff is dangerous, yo!

I’m planning to kick off another Whole30 on January 1st and will definitely be working my way through Melicious’s Well-Fed cookbook. Who’s with me?

Changing The Way We Write Recipes

Should we change the way food writers set up recipes? 

Dianne Jacob, one of my food writing heroes, yesterdat pointed readers of her blog to a story about how Mark Bittman has changed the way he writes recipes, at least for his latest cookbook, “How To Cook Everything Fast." 

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For too long, cookbooks have been geared for chefs and written as one would write recipes for a professional kitchen with pars and prep cooks and helpers, Bittman argues. It seems the point is that home cooks have no use for mis en place. I might contend that it’s useful sometimes, especially for scattered cooks (like myself). But he’s right, nowadays we have to prep and cook quickly, perform multiple tasks at the same time just to get a warm meal on the table for our families. Open mail. Boil water. Start laundry. Chop onions. We settle down to sup for a moment, a very brief one, then life speeds right back up again. 

”…this all meant that Bittman and his team would have to closely examine what he calls the ‘codification' of kitchen techniques, breaking down the steps in a recipe that seasoned home cooks may chalk up to intuition — when to start boiling a pot of water, for instance, or what to do with kitchen scraps as you create them. 'A beginner does not know how to do that,' Bittman says. 'A beginner thinks, oh, I have to have this chopped, I have to have this measured out, and by the time they start cooking, 20 minutes have passed, and it’s only a 20 minute recipe.’“

So we need to change the way we write recipes. If people like Hugh Acheson are correct, and as a nation we’ve forgotten how to cook, we need a coach. A cookbook should help. Here’s how one in the new style, for a butternut squash soup, looks under the new style (get the full recipe here):

1. Put a large pot over medium heat.
Chop 8 slices bacon into 1-inch pieces.
2. Add the bacon to the pot. Cook, stirring occasionally, until crisp, 5 to 10 minutes.
Line a plate with paper towels.
Cut the squash in half crosswise; peel and trim it, and scoop out the seeds. Cut it into chunks that will fit through the feed tube of a food processor.
Peel, quarter, and core the apples.
Trim, peel, and quarter the onion.
3. When the bacon is crisp, transfer it to the paper towels with a slotted spoon. Turn the heat to low.
Shred the vegetables and fruit in a food processor with a grating disk; empty the work bowl into the pot as it fills.
4. Raise the heat to medium-high. Add 1 teaspoon allspice, ¼ teaspoon cayenne, and a sprinkle of salt and pepper. Cook, stirring, until the spices are fragrant, about a minute.
5. Add 5 cups stock or water and 1 cup cream. Bring to a boil, reduce the heat so that it bubbles gently but steadily, and cook until the squash is fully tender, 10 to 15 minutes.
6. Turn off the heat under the soup and run an immersion blender through the pot or, working in batches, transfer it to an upright blender and carefully purée.
7. Reheat the soup for 1 or 2 minutes if necessary. Taste and adjust the seasoning. Divide the soup among 4 bowls, garnish with the bacon, and serve. Makes 4 servings.

For those of you who aren’t seeing it, it’s the italics that’s new. It’s all in the name of helping people cook more, cook better, and in the word of Dan Paschman, cook more better. He’s essentially giving us a plan of attack. Instead of "One onion, chopped,” it’s written as just an onion. He tells you how to slice it in the instructions. Hopefully, I guess, you the cook will be dissuaded from wasting time prepping before turning on the burners. 

Heading into the next issue of Crop Stories, which is already over halfway through recipe production, I think it’s too late to incorporate Bittman’s seemingly helpful rules into our style. With that said, I should post a recipe for a Quick Cincinnati Radish Kimchee before the weekend that will eventually be printed in the next issue, and I’ll try and write it Bittman style. 

Side note: all the seed catalogs say Cincinnati Radishes are rare. Then how the fuck were they the only radish on offer at Kroger?

Paleo Eats: 6/30/12

My work-hubby is off for a couple of nights to attend a wedding, so I was on my own after 2:30 am. The last time he disappeared for vacation,  the pharmacy was out-of-control crazy busy. Steeling myself for more of the same, I brought my meal in a LunchBots Clicks so I could gobble it all up straight from the fridge: sous vide tri tip, roasted broccoli, and napa cabbage kimchee.

Luckily, my shift at the hospital was non-eventful, and the work was slow and steady. Before I knew it, the sun was up, and I was peeling out of the garage on my way to the Downtown Palo Alto Farmers’ Market. There, I picked up beaucoup veggies, spices, seafood, and stone fruit.

I was still peckish when I came home, so I pulled out some chicken gizzards and hearts from the fridge.

What? You don’t have organ meat lying around? Shame, shame!

Just joshing. I rarely have any at the ready. But when I roasted a couple of chickens the other day, I made a conscious decision to keep the odd bits that came stuffed in the cavities. I froze the livers and neck bones, and threw the gizzards and hearts in the fridge. I know gizzards are best confited or braised, but I was HANGRY and short on time.

I decided to simply season them…

…sauté ‘em in melted butter…

…and toss in a handful of cherry tomatoes at the end.

The hearts were mighty flavorful, but the gizzards were too crunchy. Note to self: there’s a reason why sautéing isn’t a preferred method of cooking gizzards. My jaws were sore from masticating muscular bird stomachs.

Next time, I’m gonna sous vide the gizzards or follow this recipe from uber hunter-gatherer Hank Shaw. In the sage words of the Beastie Boys: Slow and low, that is the tempo.

Before heading off to bed, I tinkered with a new recipe for a Paleo cookie.

The recipe requires some additional tweaking, but Lil-O didn’t seem to mind gobbling up the test batch.

I passed out for almost eight hours and woke up later than normal – which is both a good and bad thing. I was able to chip away at my sleep deficit, but I had to scramble to get dinner on the table before the Double-Os’ bedtime.

Tabil Seasoned Sautéed Shrimp to the rescue!

I started by rendering bacon grease… which I added the seasoned shrimp…

… cherry tomatoes…

…and a chiffonade of basil.

Then, I stir-fried kale and bacon in the same pan.

Here’s my dinner plate:

Afterwards, I fished a flap steak out of the SousVide Supreme and seared it for my packed lunch.

Yep, the same dirty skillet for all three dishes. I hate washing extra pots and pans.

Once my kitchen chores were finished, I tucked the kiddos in bed before sneaking into our newly-cleaned garage gym (thanks, Fitbomb!) to practice double-unders, Abmat sit-ups, and push presses.  I need lots of practice.

By the way, how many of you are heading to the CrossFit Games in a couple of weeks? Fitbomb had a blast last year (check out his multi-part recap of the 2011 Games here: Part 1/Part 2/Part 3/Part 4/Part 5), but I missed out on all the fun.

That ain’t happening this year, 'cause the Nombomb clan’ll be there in full force! If you see a couple of harried Asians dragging along their sweaty and exhausted spawn, come say hi!

I promise I won’t bite. Much.

im workin on a WWII era pot pie recipe and doctorin it up for more modern tastes

woulda been happy keeping it vegetarian but mom insisted on some chicken so we’ll see how this all turns out

hopefully the addition of some weird veggies and some slightly more modern flavoring agents will do it good since the original recipe is reported to be bland as hell

Orange Turmeric “Curd” Tart, grapefruit basil marmalade 

Messy but delicious start to the day :D Obviously it wasn’t curd-like. It needs either more irish moss or to be served immediately from the freezer. (Food photographing took too long, lol)

The contents - cacao buckwheat macaron crust, orange coconut turmeric curd, grapefruit basil marmalade. As always, vegan, raw, gluten-free, and sweetened with orange juice and yacon. 

IG: vitalityvee

When I put a call out for recipe-testing volunteers on Facebook and Tumblr yesterday, I didn’t expect to have all the help I needed within seven minutes. I didn’t expect to have twice as much help within a half hour, and now, today, three times as much help. I’m saying yes to everyone because why not? The unexpected gift of asking for help is that I get to correspond with complete strangers (thank you, Tumblr followers who got in touch), friends, family, and writers I admire to make this book as delicious as it can be.

My secret mission with A Commonplace Book of Pie is to create a book that isn’t finished until the reader participates in the making of it in some way. I had thought that “making” was restricted to making the recipes I’ve included in the back of the book. It’s not! Now I have editorial help! Now I’ll have your stories and pictures of pie to kick off a big storm of making that will happen this October when Chin Music Press releases this little-zine-that-could into the hardcover world!

I’m excited to share all the testing results here at the Pie School blog. Thanks for your support and help, and stay tuned.

Paleo Eats: 12/10/11-12/11/11

This post will be short and sweet because we were BUSY this weekend and I want to get some sleep.

Yesterday, we had our hands full with Big-O’s birthday party. We herded a group of his buddies to see The Muppets followed by a late lunch at The Patty Shack.

My bunless Midnight Burger hit the spot, but trying to herd a dozen small children around was a bit of a challenge. Let me just say that I don’t wish to trade places with Michelle Duggar. Ever.

Last night, we dined out at Michael Mina to bid farewell to our good friends H & D who are moving to Los Angeles (the horror!). The meal was fantastic but I definitely strayed off the Paleo reservation and made sure that there was no photographic evidence.

In between the parties yesterday and all day today, we made a big mess of our kitchen tweaking and developing recipes. Some of the grub we dreamed up included spicy tuna cakes…

…reverse-engineered LÄRABARs…

…shrimp and bacon stuffed mushrooms…

…crispy mushroom chips…

…Dukkah-crusted roasted lamb sirloin topped with mango salsa…

…and strawberry ice cream.

Dear readers, as I mentioned before, new recipes will be few and far between for now. That means no bread recipe just yet because I’m still hard at work on that side project, remember? 

Check out my big ass recipe index if you’re looking for something to whip up. With two whiny boys of my own, I’m pretty immune to any and all begging and pleading. 

Instead of the bread recipe, how about a cool giveaway instead? Stay tuned tomorrow morning for the details…

It’s that time again – help us pick the contest finalists for Your Best Grapes!

Any Food52 member is welcome to help us test our Community Pick candidates, so go call dibs on the recipe you’d like to test that is in the list below! We’d love to see some new testers in the mix – remember, we’re accepting up to 3 testers per recipe. And, if the recipe is worthy of a Community Pick, we’ll publish the best headnote, so make your notes count! Don’t forget to email us your headnote (no more than 100 words) to by next Wednesday at 5pm (EST).

Read More:  Community Picks – Grapes on Food52