Cooking Caveman with Jeff Nimoy

THESE ARE THE COOKING ADVENTURES OF JEFF NIMOY, AN LA WRITER WHO, WHILE DOING RESEARCH FOR A SCRIPT, STUMBLED UPON WHAT’S CALLED THE CAVEMAN DIET, ALSO KNOWN AS THE PALEO DIET. BASICALLY, IT’S EATING WHAT THE CAVEMEN ATE. HE TRIED IT OUT, AND THE RESULTS HAVE BEEN STAGGERING! THIS BLOG SHOWS EXACTLY HOW AND WHAT JEFF EATS. IF YOU’RE NEW TO THE BLOG, PLEASE START WITH THE “ENTERING THE CAVE” PAGE TO GET A CLEAR UNDERSTANDING OF WHAT IT’S ALL ABOUT.

Posts tagged rutabaga

3 notes

Paleo Potato Salad (made with Rutabaga)
I’m one of those paleo followers that don’t eat potatoes (white, sweet, red, etc), but I LOVE potato salad, especially in the summer time. My July 4th BBQ plate definitely felt empty without it, so I used my best potato substitute, rutabaga (a root vegetable that tastes like a cross between a potato and a turnip), and just made a simple classic potato salad recipe. It came out great! Pretty addictive if you ask me!
Paleo Potato Salad (because Rutabaga Salad doesn’t sound as appetizing)
rutabagascallionsdillmayonnaiseblack peppergarlic powderparsley
Dice the rutabaga into bite-sized pieces, and place in a pot with cold water. Bring the water to a boil, and boil for about 10 minutes. Start testing it with a fork to see if the rutabaga is tender. Keep testing every minute or so for desired tenderness. Once done, drain rutabaga in a colander, and refrigerate. After it’s cool, mix all ingredients together and enjoy! If you want, add hard boiled egg too!

Paleo Potato Salad (made with Rutabaga)

I’m one of those paleo followers that don’t eat potatoes (white, sweet, red, etc), but I LOVE potato salad, especially in the summer time. My July 4th BBQ plate definitely felt empty without it, so I used my best potato substitute, rutabaga (a root vegetable that tastes like a cross between a potato and a turnip), and just made a simple classic potato salad recipe. It came out great! Pretty addictive if you ask me!

Paleo Potato Salad (because Rutabaga Salad doesn’t sound as appetizing)

rutabaga
scallions
dill
mayonnaise
black pepper
garlic powder
parsley

Dice the rutabaga into bite-sized pieces, and place in a pot with cold water. Bring the water to a boil, and boil for about 10 minutes. Start testing it with a fork to see if the rutabaga is tender. Keep testing every minute or so for desired tenderness. Once done, drain rutabaga in a colander, and refrigerate. After it’s cool, mix all ingredients together and enjoy! If you want, add hard boiled egg too!

Filed under paleo potato salad rutabaga salad rutabaga organic paleo

13 notes

I don’t know what to call this, how about Rutabaga Pie. I never tried (or saw) a rutabaga until I went paleo, but now they’re my favorite potato substitute. Like a cross between a sweet potato and a turnip.
Using a mandolin, I sliced rutabaga like a thick potato chip. Then in a cast iron skillet, I melted some wonderful duck fat! So delicious and luxurious. I layered the rutabaga slices completely covering the bottom of the pan. Then I sprinkled on top black pepper, garlic powder, onion powder, and fresh rosemary from my garden. Then a drizzle of more duck fat, and I added another layer of rutabaga and the spice mix. I kept repeating until the pan was full. But when it came out of the oven, it shrunk considerably, so even when you think you have enough, keep adding more layers!
I baked it along side my brisket for 3 hours at 350 degrees, checking it every half hour or so to make sure it wasn’t burning. I even basted it a few times with the duck fat to make sure the top didn’t burn. It was done before the brisket, but I bet it would’ve been fine if I left it in for 3 hours without checking it too. I was just worried because it was the first time I made it.
The bottom got nice and caramelized, as did the edges of the top layer. Really nice side dish. Like a paleo au gratin. Maybe that’s what I should call it?

I don’t know what to call this, how about Rutabaga Pie. I never tried (or saw) a rutabaga until I went paleo, but now they’re my favorite potato substitute. Like a cross between a sweet potato and a turnip.

Using a mandolin, I sliced rutabaga like a thick potato chip. Then in a cast iron skillet, I melted some wonderful duck fat! So delicious and luxurious. I layered the rutabaga slices completely covering the bottom of the pan. Then I sprinkled on top black pepper, garlic powder, onion powder, and fresh rosemary from my garden. Then a drizzle of more duck fat, and I added another layer of rutabaga and the spice mix. I kept repeating until the pan was full. But when it came out of the oven, it shrunk considerably, so even when you think you have enough, keep adding more layers!

I baked it along side my brisket for 3 hours at 350 degrees, checking it every half hour or so to make sure it wasn’t burning. I even basted it a few times with the duck fat to make sure the top didn’t burn. It was done before the brisket, but I bet it would’ve been fine if I left it in for 3 hours without checking it too. I was just worried because it was the first time I made it.

The bottom got nice and caramelized, as did the edges of the top layer. Really nice side dish. Like a paleo au gratin. Maybe that’s what I should call it?

Filed under paleo au gratin organic All Ingredients All Organic All the Time paleo caveman rutabaga rutabaga pie cast iron skillet cast iron castiron

32 notes

French Roasted Chicken.  That lemon was inside the cavity while cooking.  You puncture it with a fork a few times and then stuff it in there (that’s what she said).  The lemon juice infuses into the chicken from the inside while cooking (sometimes known as engagement chicken).  Cooked it on a bed of root veggies, rutabaga, carrots, celery, onion, and garlic.  The fresh herbs on the chicken were sage, rosemary, and thyme.  Also sprinkled with garlic powder and black pepper, and rubbed with lemon juice and olive oil.

French Roasted Chicken.  That lemon was inside the cavity while cooking.  You puncture it with a fork a few times and then stuff it in there (that’s what she said).  The lemon juice infuses into the chicken from the inside while cooking (sometimes known as engagement chicken).  Cooked it on a bed of root veggies, rutabaga, carrots, celery, onion, and garlic.  The fresh herbs on the chicken were sage, rosemary, and thyme.  Also sprinkled with garlic powder and black pepper, and rubbed with lemon juice and olive oil.

Filed under french roasted chicken chicken root vegetables lemon engagement chicken rutabaga

7 notes

Cooking Caveman Review of Go Raw Flax Snax!

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!

Filed under paleo organic caveman crossfit go raw flax flax snax rutabaga beets golden beets chips crackers sea salt kale kale chips beet chips

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Paleo Rutabaga Chips!  I was so in the mood for something crunchy last night to snack on, and this did the trick!  Rutabaga sliced real thin (I used a mandoline slicer), baked on parchment paper with olive oil, black pepper, garlic powder, and onion powder.  All ingredients, all organic, all the time.  450 degrees for about 20 minutes.  Watch carefully or they’ll burn.  Give the pan a shake halfway through for all kinds of interesting shapes.  You could fry these too in healthy animal fat or coconut oil if you prefer.  Ugga-Bugga!

Paleo Rutabaga Chips!  I was so in the mood for something crunchy last night to snack on, and this did the trick!  Rutabaga sliced real thin (I used a mandoline slicer), baked on parchment paper with olive oil, black pepper, garlic powder, and onion powder.  All ingredients, all organic, all the time.  450 degrees for about 20 minutes.  Watch carefully or they’ll burn.  Give the pan a shake halfway through for all kinds of interesting shapes.  You could fry these too in healthy animal fat or coconut oil if you prefer.  Ugga-Bugga!

Filed under paleo caveman organic crossfit rutabaga chips

9 notes

Hash Tag: #Stressed Out!

Life is stressful these days for the Caveman, just like it is for the rest of the country.  And my poor eating choices of late have all been stress related.  My older readers know, I am definitely a stress eater (see here for my earlier article on stress eating)!  The worse things get, the more I eat, usually looking for comfort foods to soothe my soul, but in actuality, after eating them they make you feel worse (there’s actually science behind the reason for this, but this isn’t that article, so wait for me to write it, or look it up yourselves, you lazy bastards).

But the other day, after an afternoon of popcorn and pizza, I stopped myself 3 times from picking up the phone and ordering Chinese food (I even dialed once and hung up), and forced myself to cook something from my refrigerator, which only contains organic paleo food!  And lo and behold something miraculous happened.  As soon as I began cooking, my stress levels plummeted, and I calmed the fuck down.  Why, I wondered?  I figured out that it’s a control issue.  I’ve always heard the phrase, “I don’t worry about things I can’t control,” but actually, that’s the shit I worry about, for exactly that reason!  Shit I CAN control, I don’t worry about, because I know at least my fate rests in my hands.  And cooking is a way to TAKE CONTROL!  I’m not relying on anyone but myself for the outcome.  So from now on, when things are spinning out of control, I’m going to stop the stress by seizing something I CAN control, like cooking, or writing a blog, or going for a walk (my workout of choice lately due to some knee injuries and advanced-age-itis).  If you’re like me, the next time you reach for the speed dial of your favorite Chinese restaurant, take control of something.

By the way, this is what I cooked:

Pasture raised Egg, with some hash made of rutabaga, onions, carrots, onion, garlic, fresh rosemary, fresh thyme, black pepper, olive oil (all organic).  Will work with any root veggie.  You will never miss potatoes again!  Except when seeing someone eat these babies from the L.A. landmark the Apple Pan (my last cheat meal).

Apple Pan good, but Caveman back on paleo wagon!  Ugga-Bugga!

Filed under paleo hash crossfit organic caveman pasture eggs rutabaga root