Monthly Archives: January 2014

Mushroom Bisque

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I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.

Mushroom Bisque

  • 1 package shiitake mushrooms
  • 1 package white mushrooms
  • 1 package crimini mushrooms
  • 1 yellow onion, diced
  • 5 cloves garlic, diced
  • 1 can coconut milk
  • 1 container (like the rectangle) chicken stock
  • 1/4 teaspoon yellow curry
  • 1 tsp truffle salt
  • Fresh ground black pepper
  • 1 TBSP white truffle oil

In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.

It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!

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Paleo Book Signing (s)

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Large cities = awesome for book signings. Go San Diego.

This past Sunday, I was fortunate enough to attend a book signing for The 21 Day Sugar Detox with Diane Sanfilippo from Balanced Bites, and Bill and Haley from Primal Palate (aka, paleo tour). I’ve met Diane before, but was thrilled to have her sign her newest book (for my collection of real food cookbooks-her Practical Paleo was my first signed Paleo book), and hear her talk. I’d never met Bill and Haley, but am a BIG fan. So down to earth and just genuine people spreading the health. I had three books for them to sign – Make it Paleo (their first book, and a must for new to Paleo, easy, minimal ingredient recipes), Gather, The Art of Paleo Entertaining (probably one of the most beautiful cookbooks I’ve seen), and their newest book, The 30 Day Guide to Paleo Cooking. They signed each one differently with a nice message (okay, maybe Hayley did that 😉 ), and it was fun to just talk with them.

Also in the crowd-George from Civilized Caveman, Tonja from Flame to Fork, Diane’s fiance, and I spied a few others too 🙂 Such a fun afternoon!

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Diane!IMG_2949Last fall I was fortunate enough to attend Danielle Walker’s book signing for her first book, Against All Grain. Her story is absolutely so inspiring. She’s fabulous and if you have the chance, go meet her!

Danielle! A little blurry, but that’s okay 🙂IMG_1589Next up, Chris Kresser in a couple weeks in La Jolla! OMG. Your Personal Paleo Code.

Mushroom Bacon Delicata Squash Boats

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I’ve had two organic delicata squash sitting in my produce tower for weeks, last night, I decided it was time to roast them. I cut and cleaned them out, then stuffed them. I had no idea if they would turn out – but decided to wing it and they were amazeballs (and SO EASY)!

Mushroom Bacon Delicata Squash Boats

  • 2 delicata squash
  • 4 slices bacon
  • 1/2 large sweet yellow onion
  • 1 medium package sliced white mushrooms
  • Ground pepper
  • Sea salt
  • Garlic powder
  • Reserved bacon fat

Cut the ends off each delicata and slice lengthwise. Clean the seeds out so you end up with a little boat. Dice the and onion and mushrooms, and cut the bacon slices into pieces. Add everything together in one bowl and generously sprinkle with sea salt, fresh ground pepper and garlic powder. Melt a 1/4 cup reserved bacon fat and drizzle over mix. Toss to coat. Stuff (I used my hands so I could cram them full) each delicata squash boat with mixture. Roast in the oven at 400 degrees for 25 minutes. They’ll start to sizzle/pop around 10 minutes, it’s just the mushrooms and onions cooking in the bacon fat.

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Thursday Thoughts

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At the end of your life, you will never regret not having passed one more test, not winning one more verdict or not closing one more deal. You will regret time not spent with a husband, a friend, a child, or a parent.

—Barbara Bush