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Book Review (and Giveaway!): Paleo Cooking from Elana’s Pantry

Hoca

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Update: Congratulations to Erin W., who won the giveaway!

I think the upcoming release of Elana Amsterdam’s Paleo Cooking from Elana’s Pantry marks an exciting time in the Paleo movement. This value-priced book is coming right when Paleo is spiking in mainstream appeal, and the book sports some really delicious and ultra simple recipes, which will be really helpful for those curious about changing their dietary habits for the better. Moreover, there are enough new recipes in here to keep seasoned Paleo eaters busy for a while.


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One of my favorite aspects of this book is that Elana shares recipes from her friends and fellow Paleo bloggers, making the book feel very collaborative. The chapters look surprisingly like a typical cookbook – which include breads, pies, ice creams, and condiments – another reason this book will have mainstream appeal.

Paleo Cooking from Elana’s Pantry is relatively short compared to the tomes that are out there on the market, but you can tell that each dish was painstakingly chosen and a wide variety of tastes are included; there’s everything from lo mein, to tortillas, to tartlets in this book. Unfortunately there isn’t a picture for every recipe, but the pictures that are there are gorgeous.

This past weekend I tried out a couple recipes, which you can see in the picture above. The recipes were easy, to the point, and finished within 30 minutes. Her publisher was nice enough to let me re-print two recipes from the book as well:

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Mustard Salmon Filet (recipe courtesy of Elana Amsterdam)
serves four

1.5 lbs wild salmon filet
1c Dijon mustard


Preheat the oven to 400 degrees. Rinse the salmon and pat dry. Place the salmon skin-side-down in a baking dish or tray. Spread the mustard over the salmon. Bake for 15-20 minutes, until cooked through, and serve.

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Bitter Dandelion Greens (recipe courtesy of Elana Amsterdam)
serves four

2 tbsp olive oil
1 med onion, finely chopped (about 1c)
1 bunch dandelion greens, stems discarded and sliced crosswise into 1″ strips
1/8 tsp salt


Heat the olive oil in a large skillet over medium heat. Sauté the onion for 8-10 mins, until soft and translucent. Add the dandelion greens and sauté for 2-3 minutes, until wilted and tender. Stir in the salt and serve.

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And finally, I’m hosting a giveaway for Paleo Cooking from Elana’s Pantry, which will be sent when the book releases on June 18th.

Here’s how to enter the giveaway:

Sign up for my newsletter (on the right sidebar of this page), follow my RSS feed, or follow the social media site of your choice (facebook, twitter, pinterest, instagram, google+). You can follow as many (or as little) as you’d like – you decide how you want to receive your Domestic Man updates! Be sure to leave a comment on this post letting me know what you did, so I can record your entry.

The giveaway ends midnight Saturday, June 8th (EST), and I will select a winner using a random number generator on Sunday. Good luck! Giveaway limited to US and Canadian residents.




Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, 2013). Cover Photo Credit: Leigh Beisch.

All other photos in this post were done by yours truly and are not in the book :)
 
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