cooking through well fed 2

At the end of November we are getting a quarter cow and a lamb. Then in January we are getting half a pig. I’m willing to admit I maybe should have started smaller, but what’s done is done and now it’s time to feast on delicious and sustainably raised meat.

Along with my meat buying compulsion, I have a paleo cookbook buying compulsion. The real problem though is that when I sit down to meal plan for the week I always just google what I have on hand and never use the cookbooks. Or I make the same (delicious) recipes over and over and never introduce anything new.

I thought it would be fun to cook through an entire cookbook to get more variety and find new ways to use our plethora of meat. Well Fed 2 was the first to come to mind. If you have any desire to eat fantastic recipes that exclude grains, sugar, and dairy, I can’t recommend this cookbook highly enough (or it’s predecessor, Well Fed, or any recipes you find on the author’s website).

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Well Fed 2 now gets to hang out in my weekly meal / recipe bin. On a side note: I need suggestions for kitchen wall colors. The previous owners thought it was brilliant to paint a galley style kitchen (long and narrow with windows only on one side) in a north facing house in Seattle a rich eggplant color. I’m tired of a dark kitchen, but don’t know were to go with it.

Very late Sunday night we ate Taj Mahal Chicken. Though we ate it with turkey because I had a turkey breast in the freezer that I didn’t know what to do with. I also skipped the raisins that were called for because I’m not a fan and didn’t want to buy a box for one recipe. This happens to be a recipe that is on the blog, too (maybe not the exact same, but close).

Seattle winter means food photos are pretty terrible if you don’t want to eat an early bird dinner, but I promise it tasted much better than it looks. It was total comfort food with an Indian flavor. I specifically made it because Greg has been craving Indian lately but the last few times we’ve ordered take-out it’s made me really ill. We were both happy with this.

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I wanted to rate every recipe on a 5-star scale but Greg just rolled his eyes and agreed to comment “I would like to eat that again” or “I wouldn’t mind if you didn’t make that again” after we try each recipe. We had our curry with the Cauliflower Rice recipe (also in the book). Usually I’m not a fan but I followed the prep directions to a tee and this turned out much less mushy than what I’ve made in the past. I have to admit it was was even good as leftovers.

So far we are 3 for 3 (I made the Old School Italian Meat Sauce a few weeks ago). I’m guessing there will be very few we don’t enjoy. So happy I’m inspired to cook again. Next up is a pork stir fry and Hoison sauce.

6 thoughts on “cooking through well fed 2

  1. Melissa Joulwan

    Thank you for the awesome shoutouts to Well Fed and Well Fed 2. I love that you’re cooking through the new book. Such fun! And I’m really glad you’re enjoying the recipes so far. Cauliflower rice can be tricky. Two important tips: 1. Don’t crowd the pan — you might have to saute in two batches if the head of cauliflower is really large. 2. Lots of salt. The salt helps it taste less like cauliflower and more like rice.

    Re: color. I don’t know how you feel about orange, but we painted one wall of our somewhat dark dining room a bright, airy tangerine color, and it’s super cheerful and fun.

    Reply
    1. Beth Martin Post author

      Thank you for the tips! I think what changed it for me this time was the quick pulses. I used to just throw the cauliflower in the food processor and turn it on, ensuring mush before it even made it into the pan.

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      Reply
  2. Debbie

    The color of Dawn and Bill’s living room would look amazing in your kitchen. It’s a light blue/green. It’s one of the most beautiful colors I’ve ever seen. I’m not even sure how to describe it. Dar liked it so much she’s painting her house in it too. I can get name if you’re interested.

    Reply

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