Asian Cucumber Slaw

First off

Is much orange

Home grown too!

Hot Damn do we have a lot of citrus right now! Thanks to Mynchia.  If you’re jonesing for some oranges contact me ASAP.

Now that I’ve gotten that out of my system let me share a little recipe with you .  So as usual this little recipe came together because of an abundance of a particular produce in the ever magical Bargain Bin. Can you guess what it is?


Why yes it’s cucumbers! I knew you people were smart : )

Anyhow I always tend to have some carrots in the fridge and over the weekend I had made Nom Nom Paleo’s Green Chicken for my Paleo Picnic Meetup Group and thus had leftover limes, cilantro, and mint.  And if you were wondering the chicken was indeed quite tasty as most of her grub is.  I highly suggest you check out her blog because it

1) Has amazing food porn photos

2) She’s Asian like me!

3) Everything she makes is yummmooo and very very nom worthy

4) Hilarious

5) The list could go on, but I’m not going to bore you with that.

So with all my ingredients and handy dandy julienne peeler I made me some slaw because who doesn’t love a refreshing bowl of slaw that keeps just wonderfully for a few days in the fridge.

Asian Cucumber Slaw

4-6 cucumbers

3-4 large carrots

1/2 cup cilantro chopped

1/2 cup mint chopped

1/4 cup rice wine vinegar

juice of 1 lime

1 Tbsp sesame oil

2 Tbsp sesame paste*

1 Tbsp coconut aminos or soy sauce

1 tsp fish sauce


* The sesame paste I use is not Tahini, but something you find in Asian markets.  If you don’t have this just use more tahini or you can always use almond butter to get that nutty flavor

The Method

1) Julienne all the cucumbers and carrots

This will become....

this because of .....


2) Add cilantro and mint on top

Veggies Galore!

3) Mix the remaining ingredients together in a bowl. Adjust to taste.

* Don’t worry if it tastes a little salty, the water in the cucumber tends to water it down a lot once its mixed in.

4) Dress the cucumbers, carrots, and herbs

5) Mix and enjoy!

Tastes good with tuna or chicken if that tickles your fancy

Now how hard was that? Go try it. Works great for potlucks.

And just because….

He's the bestest meowzers ever : )


Turkey Fest Part III – The Big Day!

And now for the big day!

So after hitting the sack around midnight on Wednesday after cooking and completing a shift at work I woke up at 6:30am to take my Big Ass Bird out of the fridge so it could get to room temperature by the time I needed to get it in the oven, which was 8am since we needed food on the table at 2pm for this particular Turkey Day.

Admittedly, I could have planned all my food preparation a whole lot better instead of cooking until midnight and getting up 6.5 hours later to make sure everything was done on time.  I’m not Martha Stewart and I like to procrastinate. Oh well : )

Anyways moving on this is how I finished up the rest of food noms.

Big Ass Bird

  • Brought to room temperature by 8am
  • In the oven breast side down on a roasting rack at 425F for 30 min
  • Take it out, turn the oven down to 325F and flip it over with clean towels without burning your hands off (I tell you this is a feat with a 20lb turkey)
  • Roast until the deepest part of the thigh reads 160F with your handy dandy meat thermometer (I took it out at 157 it was close enough)
    • This took about 5 hours in total as I calculated approximately 15min/lb for roasting time for a heritage turkey over 16lbs according to all my interweb searches
  • Tent it up and let it rest for 45 minutes. Carve and Serve


Kale Salad

  • Clean your kale
  • Remove the ribs
  • Slice it up into long strips
  • Add the dressing I made the night before and let it sit for at least 2 hours before serving

Roasted Beet Salad

  • Dice into 1/2 inch cubes
  • Make dressing
  • Add scallions and goat cheese
  • Mix it all together

Carrot Cake

  • Remove cake from pans
  • Frost it
  • Decorate with chopped walnuts

Grain Free Carrot Cake with Ginger Cream Cheese Frosting


  • Heat it up on the stove

    Gravy with pureed chicken skins and giblets.....mmmmmmmm

Roasted Garlic Cauliflower Puree with Caramelized Onions

  • Heat it up on the stove

    Always gotta garnish

Thanks to my prep the night before the last two items were super easy.  If I hadn’t done that beforehand things probably would’ve ended up more like this

Hungry people on Thanksgiving means everything blows up in the chefs face....

Fortunately things all went quite smoothly and everything got on the table and also onto the surrounding shelves because all of it wouldn’t fit. Yay for gluttony!

Not even the complete spread, which I forgot to capture because I was too excited for food noms

There was still beet salad, kale salad, gravy, cranberry sauce, pies, cakes, rolls, and half of a turkey not featured on this table.  Also the after picture looks almost the same because the 12 of us failed to make a significant dent in our spread.  Amos, we failed you : (

On the good side though, Jeff and I got to take home lots of turkey leftovers as we deconstructed the half eaten carcass

Taking the turkey apart and breaking the wishbone

I won!

Too angry to look at the camera because he lost. Mwah hahaha!

Needless to say it was a great day and all of us and our bellies were thankful for food, company, and chance to spend some quality time with those we love.

Hope you had a fabulous Turkey Day too! Happy Thanksgiving!