Cooking Caveman with Jeff Nimoy

Paleo Thai Fried Rice! Super delicious, and not that long to...

Mon, 20 May 2013 07:37:00 -0700

Paleo Thai Fried Rice! Super delicious, and not that long to make considering all the ingredients (which are all organic, all the time).

Cauliflower Rice
Ground Beef (you can use any meat, or none, this was the only kind I had in the house)
Green Onion
Bok Choy
Broccoli
Carrots
2 eggs (scrambled in at the end)
Garlic
Ginger
Coconut or Olive Oil
Coconut Aminos (a bit of a mini cheat due to the salt content, but nowhere near as bad a cheat as soy sauce)
Fresh Cilantro
Fresh Mint
Lime Juice

I steam the cauliflower rice first, while I do my cutting, and stir frying. Put the items in first that need the most cooking, like the broccoli and carrots, and then keep adding in terms of items that need the shortest cooking time. Then, add in the “rice” and coconut aminos. Finally, scramble a couple of eggs into the middle, and then mix it all up.

You can make this with any combination of items, all you need is the cauliflower rice, and coconut aminos, and the rest can be up to you! Ugga-Bugga!

Shrimp and Broccoli in garlic, lemon juice, and olive oil. Made...

Sat, 18 May 2013 10:01:24 -0700

Shrimp and Broccoli in garlic, lemon juice, and olive oil. Made in a case iron skillet to get that nice char I love so much. With black pepper, onion powder, oregano, and crushed red pepper flakes. All ingredients, all organic, all the time.

Ugga-Bugga! Caveman like! Grass-fed brisket. Sometimes I go...

Thu, 16 May 2013 08:32:00 -0700

Ugga-Bugga! Caveman like! Grass-fed brisket. Sometimes I go to great lengths to add flavor to my brisket, but this time I went so simple, and it still came out great!

I browned the brisket in a cast iron skillet, then while it was warm I liberally sprinkled black pepper, garlic powder, and onion powder on both sides (all ingredients all organic, all the time), and then put it in a dutch oven over a bed of celery and carrots (I was out of onions). Cooked for 3 hours at 350F degrees. No onions, no sauce, no stock, no water. And the meat still came out super tender and juicy. No, it wasn’t as good as when I make it with my apricot sauce, or other preparations, but it was still amazing! Sometimes you don’t need to go through a whole production to cook great food. It’s the simplest things that make me the happiest. :-)

The other night I made your almond butter bread recipe and it was amazing! Having a gluten intolerance, I have been trying to eat as grain free as I can, and I have been missing bread in particular. This recipe is awesome awesome awesome. Now I have a question for you: how finely ground is your almond butter when you make it? and/or can you tell the difference in texture?

Thu, 16 May 2013 08:16:00 -0700

Interesting question. I buy whatever organic almond butter is the cheapest, and it changes from week to week at Whole Foods. I guess I could make my own, and save money, but I just don’t have the time or patience, even a Caveman has his limits to how much cooking he can do. Plus, I’m a lazy bastard.

I usually buy one of two brands depending on what’s on sale, the Whole Foods brand is creamier and the Artisana brand is more granular. The more granular brand makes for better bread, but the creamier brand makes for better almond butter to eat with fruit, or to add to my frozen banana ice cream.

But really, I buy whatever’s the cheapest every time (I’m also a cheap bastard). The loaf is already super expensive with all those pasture raised eggs I buy ($6 a dozen!), so if I can save a dollar or two a loaf, I don’t care what almond butter I use, as long as it’s organic!

how did they carve

Wed, 15 May 2013 18:46:27 -0700

I’m not sure what you mean Anon, you’ll have to be more specific. You’re either talking about my brisket sandwich, or the foreskin they removed at my bris. Either way, I think a carving knife was used against the grain (ouch!).

Hi there again. I saw you mention something about CrossFit being the exercise equivalent of paleo, and you tag almost everything with CF. Are you a CrossFitter?

Wed, 15 May 2013 12:17:46 -0700

You mean people actually read those little tags on the bottom?! Lol. Yes, you are quite perceptive, I almost always tag crossfit, but no, I don’t actually do it myself. However, I would say about 80% or more of my readers are CrossFitters, so the tag is for them. It’s not that I’m against doing it, I’m just a lazy bastard. Besides, if my body gets any better, I might become irresistible, and who needs that headache?! ;)

Same meal as yesterday! Grass-fed brisket sandwich...

Wed, 15 May 2013 07:15:06 -0700

Same meal as yesterday! Grass-fed brisket sandwich with homemade caveman ketchup and organic mustard on paleo almond butter bread. When something’s this good, it’s a shame to only eat it once.

By the way, you can’t see the back of this sandwich, because I devoured it before talking a photo. And the best part, I still have another day or two of leftovers!

Grass-fed brisket sandwich with homemade caveman ketchup and...

Mon, 13 May 2013 19:54:00 -0700

Grass-fed brisket sandwich with homemade caveman ketchup and organic mustard on paleo almond butter bread. It’s the simplest things I like the best.

CU hails historic Vermont house vote on labeling GE food | Consumers Union

Fri, 10 May 2013 12:54:00 -0700

CU hails historic Vermont house vote on labeling GE food | Consumers Union:

One small step for Caveman… NY is a big one though, and their vote is coming up in June, so if you’re a New Yorker, get involved by visiting http://gmofreeny.net. And if you’re not a New Yorker, chances are you can find your state’s GMO labeling organization there as well!

forthefluffofgab: cookingcaveman: Cooking Caveman with Jeff...

Thu, 09 May 2013 07:57:44 -0700

forthefluffofgab:

cookingcaveman:

Cooking Caveman with Jeff Nimoy - Almond Butter Bread (by TheCookingCaveman)

For those who missed it earlier, my new video!

I definitely think I will have to try this very soon. And it’s Whole30 compliant. Woot!

Jeff, would this keep well in the freezer? I feel like I may fall in love with this and want to make a lot of it, and I love making extra to freeze for easy use later.

Yes Gab, the bread freezes GREAT! I make a loaf, use what I want, and freeze the rest for when I need it again. It only takes a few minutes to defrost! And sometimes I save the ends in the freezer for when I want to make my paleo stuffing!

allamericanredhead-fitness: I finally made something that looks...

Thu, 09 May 2013 07:54:00 -0700

allamericanredhead-fitness:

I finally made something that looks like how it’s suppose too!! I did something right! ….might have left it in the oven 10 minutes too long….

Mad props to Cooking Caveman aka Jeff for doing the whole paleo world a huge solid and hooking us up with this recipe. http://cookingcaveman.tumblr.com/post/34301863677/new-video-cooking-caveman-with-jeff-nimoy

Can’t wait to try this with some tuna salad. Nom nom nom.

Nice going, Red! Here’s that tuna salad sandwich for you:

Cooking Caveman Review of Go Raw Flax Snax!

Wed, 08 May 2013 15:33:37 -0700

You may remember my review of Go Raw Bars from last June. This is a great company that makes pretty pure paleo ingredients. I’m not a fan of the bars, but I’m addicted to their Flax Snax!

Once you go paleo, one of the things you long for are snacky things like crackers or chips. Especially with guacamole, which I eat all year round (California rules!). Kale Chips just aren’t sturdy enough, and even though I love my chips made from root veggies like rutabaga and beets, it’s just takes so friggin’ long to make, and when you want to crunch on something, you want it now!

These flax crackers are 100% paleo, but the only drawback is they’re tiny. Still, I manage to scoop up some guac with them, and when their tininess gets too frustrating, I just throw some in a bowl with the guac and eat it all with a spoon.

I wrote the company and asked if they were planning on making bigger ones, and they wrote me back (always a sign of a quality food company with nothing to hide) explaining that they tried, but they would break while shipping. Bummer. Still, these are a quality paleo product (there aren’t that many out there), that provides really good crunch satisfaction.

They taste pretty plain, but I like that when dipping them into something, so I don’t mind. But my friend who turned me on to them claim the pizza flavored Flax Snax are outrageously good. I checked out their ingredients, and if you don’t mind some sea salt in your diet, it’s 100% paleo (you know me folks, it’s got to be 100% organic for me to consider it paleo, and this company really holds itself to my high standard), so those could be the go-to paleo snack for when I want something crunchy. I can’t wait to try them. They also make a sunflower flavor that has coconut amino, which also contains sea salt. I’m not big on salt, but if I eat it, it HAS to be sea salt, and a little in your diet won’t kill you.

Let me know if any other cavemen out there have tried it and what do you think!

The one on top is the end piece from my paleo almond butter...

Wed, 08 May 2013 07:35:00 -0700

The one on top is the end piece from my paleo almond butter bread (not toasted), with some arugula salad on top, and paleo chopped liver on top of that. Bottom piece is toasted, with the chopped liver on first, and then topped with arugula salad. Click the links to see recipes.

I fried the liver and onions in duck fat! So this is an ultra rich meal! It doesn’t take many of these to fill you up. And believe it or not, all that luxurious organic fat is REALLY good for you!

By the way, if you’ve ever had pate, or foie gras, but you say you hate chopped liver, that means you’ve never had chopped liver, because the taste is near identical. Don’t judge it by the name and look, this tastes AMAZING! Ugga-Bugga!

Caveman Q&A

Tue, 07 May 2013 14:11:23 -0700

sheloveswinter said: How do you keep the top of your bread from splitting? Are you a lucky bastard or is there a trick?

No trick, sometimes my bread splits, and sometimes it don’ts. Either way it tastes delicious!

I never get tired of taking pictures of paleo almond butter...

Tue, 07 May 2013 08:09:00 -0700

I never get tired of taking pictures of paleo almond butter bread. This baby will be cut into slices, toasted, and treated to a bed of arugula salad, and a dollop of paleo chopped liver, made fresh this morning. Dinner is made for the next few days! Pictures soon! Ugga-Bugga!

This is a plate of the chargrilled oysters at Drago’s, the...

Fri, 03 May 2013 20:05:59 -0700

This is a plate of the chargrilled oysters at Drago’s, the place that invented it. Although I appreciate they were the first, I have to say, there are places that now do it better, like Acme Oyster House. That being said, the wood oven roasted oysters I had the other night at Cochon blow this and everything else out of the water! Skip it all, and head straight for Cochon and get 2 orders, it’ll save you the time of ordering again after you’ve tasted them. I mean, even the people next to me ordered seconds, just like I did! It is THAT good. I’m glad I tried Drago’s, but probably won’t return.

And if I had to pick one menu item that stands out above the others, it could be the simple red beans and rice from Wille Mae’s. It’s the simple things I love the best.

I think I’ll have time for one more meal this trip. A quick dinner on Saturday night. I’m thinking oysters again, a perfect paleo meal, but a little arm twisting could get me to devour a whole po’ boy. The problem is, most of the great po’ boy recommendations I’ve gotten close at 5pm, and I’ll be working way past that. Any suggestions on a last meal in New Orleans?

Fried Chicken from Willie Mae’s Scotch House. A New...

Fri, 03 May 2013 16:37:21 -0700

Fried Chicken from Willie Mae’s Scotch House. A New Orleans institution. Not the absolute best fried chicken I’ve ever had, but pretty damn close, and it’s still something you should experience if you’ve never had it. When you don’t eat salt in your regular diet like me, this is a great fried chicken tasting salt lick. I’m still glad I ignored the locals and tried it (many claim there’s better, despite the fact they all eat here), because my meals were limited this trip, and there’s always next time. It’s a place I wanted to hit before I die, and now I can scratch it off the bucket list. You can skip the fried okra and macaroni & cheese (both VERY disappointing), but do NOT miss the red beans & rice!!!! I wish I had taken a photo, but I devoured half of it before realizing I should have taken a picture. It was the star of the meal!

I’m starting to crave green salad! But knowing this town, they’d fry it!

FREE FOOD IN NOLA!!!

Fri, 03 May 2013 10:27:00 -0700

If any of my readers are in New Orleans for Jazzfest and want some FREE FOOD from one of the best food trucks in town, La Cocinita, we’ll be at 3472 Esplanade, corner of Esplanade and Carrollton, right outside of the Fair Grounds, on Saturday May 4 (tomorrow) from 11:30-3:30! And along with the free food you’ll get to be in a commercial! You’ll also get to meet the Caveman himself, so come by if you can! And please re-blog to help spread the word, thanks!

Welcome to New Orleans! There’s gonna be a few cheat...

Fri, 03 May 2013 05:23:20 -0700

Welcome to New Orleans! There’s gonna be a few cheat meals, I’ll tell you that right now. At the foodie hot spot Cochon (which is French for pig). The top pic is fried boudin with pickled peppers and mustard. Boudin is a pork sausage with rice, which they deep fried (sometimes it’s blood sausage, which I would’ve been into as well). These were just so-so (as in tasty, but not mind blowing by any means).

But that bottom picture is one of the best things I ever ate. Wood-fired oyster roast. Oysters flash cooked in a wood oven, topped with some kind of light tomato/parmesan sauce. You’ll see one oyster is suspiciously missing, because I couldn’t resist before remembering to take a photo. I would travel here just for this dish again. There may or may not have been a second order of this to end my meal (ok, there was).

Paleo Mint Chocolate Chip “Ice Cream!” I never...

Tue, 30 Apr 2013 14:55:31 -0700

Paleo Mint Chocolate Chip “Ice Cream!” I never liked this flavor much before I went paleo, because the mint always tasted to me like chemical food dye and perfumed “mint flavoring.” But I love this, using fresh organic mint, raw organic cacao nibs, and frozen organic bananas, all whipped up in the food processor until smooth. Check out MY VIDEO on how to create any paleo “ice cream” flavor using frozen banana as a base. Perfect for those who are lactose intolerant too!