Tag Archives: paleo recipes

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Podcast 271:
The Paleo Kitchen

Paleo Kitchen

“Anything worth doing is worth doing poorly at first.”

Seldom does a day go by that I don’t remind myself of those wise words imparted by farmer Joel Salatin on our podcast in 2012.

Human beings have the tendency to expect greatness on their first attempt at something new.

Then, when faced with the reality of false, unmet expectations, we abandon everything we know about “trial and error” and “practice making perfect”.

Mr. Salatin’s words are applicable to every aspect of our lives — love, work, friendships, etc. — but the kitchen is where we tend to take our failures most personally.

I’m sure Julia Child burned her first cake, but that didn’t stop her from trying again.

And my first attempt at preparing pork belly didn’t turn out perfectly last week (learn more below), but last night’s attempt was about five-percent better.

I’ll keep trying, because learning how to cook my own delicious meals is certainly worth doing.

Last Thursday, George Bryant and Juli Bauer — co-authors of The Paleo Kitchen — stopped by the podcast to share why you don’t have to be born wearing over mitts to become an incredible cook.

Here are my notes!

Posted by in kitchen

Sean Can’t Cook: Crustless Quiche with Summer Squash

It’s been a while since we posted our last Sean Can’t Cook episode. So in honor of Paleo Week on UW Radio next week, we’re hooking up some Crustless Quiche with Summer Squash!

Diane Sanfilippo, author of The Practical Paleo Nutrition E-book joins me to lend a helping hand via Skype. Buy and download her book HERE and get 26 easy, inexpensive recipes and tons of info on how to get your Paleo lifestyle started.

This is some good stuff!!

4 Tbsp coconut oil
1/2 a yellow onion, diced
12 eggs, beaten
5-6 small summer squash (shredded in a food processor or by hand)
3 green onions, chopped
1 Tbsp fresh chives, chopped
Paprika (optional)

Preheat the oven to 350 degrees.

Melt the coconut oil in a small frying pan and then pour it into a 9×11” glass baking dish to grease the bottom. Then sautee your diced yellow onion in the pan with the remaining bit of melted oil. Season to taste with sea salt and pepper. (Okay, I actually had some cooked onions on-hand leftover from a previous night’s cooking, but you can make them fresh.)