I’m coming to you today with another cookbook review. The featured book for today is One Pot Paleo by Jenny Castaneda of PaleoFoodieKitchen. If you’re not already familiar with Paleo Foodie Kitchen, it just takes a quick look at the site to see that Jenny knows her way around the kitchen. Her blog is an awesome resource for newbie and seasoned paleo eaters alike, with amazing dishes inspired by Filipino cuisine and Asian flavors more broadly. One Pot Paleo is a collection of recipes that is nothing short of perfection. If it wasn’t enough that the recipes are incredible, the book embodies simplicity through its “one pot” concept. That’s right, everything in this cookbook can be made using one main cooking dish. How incredible is that? As someone who lives life sans dishwasher, I am completely OVER washing dishes and thus, I am eternally grateful for Jenny’s work. The recipes in One Post Paleo is conveniently organized in sections according to the kind of dish they require, leaving those of us with tiny kitchens and limited cookware with few excuses.
The simplicity of One Pot Paleo is evident in its short ingredient lists. This book isn’t full of recipes that require high-end ingredients or expensive cuts of meat. It instead serves as a guide for transforming a list of simple ingredients and one pot into amazingly flavorful and satiating meals. Perfect for new comers and veterans of the cooking game.
I’m slowly but surely working through all of the amazing recipes in this book (make note of all my post-it markers!). In addition to those pictured, some of the recipes that I’m most excited to make include:
- Balsamic Sausage and Vegetables
- Cauliflower Pork Fried Rice
- Open-Faced Sloppy Joes (on a portabello!)
- Korean Noodles
- Sweet and Sour Pork
- Filipino Chicken BBQ
- Weeknight Gumbo
Be sure to stay tuned to Instagram to see all of these lovely creations!
I chose to share Jenny’s recipe for Buttered Leek Quiche with you guys because it is the essence of the simplicity that OPP is all about. It’s super simple to make, yummy, and filling. It’s absolutely perfect for a post-workout meal as it’s backed with protein, veggies, and healthy carbs. Everything you need to replenish those muscles! I already have the leftovers packed the ready to go for my post-workout lunch tomorrow. Can’t wait!
- 2 lb (900 g) potatoes, shredded*
- 1 T (15 ml) ghee, melted
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 8 large eggs
- 1/4 C (60 ml) Coconut Milk (used canned or make your own using recipe from One Pot Paleo)
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 leek stalks (white parts only), quartered and thinly sliced
- 2 T (30 g) cold butter, cut into small cubes
- Preheat oven to 425 degree F (220 degrees C).
- Using a nut milk bag or cheesecloth, squeeze out the excess liquid from the potatoes. Season the potatoes with ghee, black pepper, and sea salt.
- Arrange and press the potatoes on the bottom of an 8 x 8-inch (20 x 20-cm) baking dish until it's about 1" (2.5 cm) thick. This will reduce in half once the potatoes are cooked, so a thicker layer is necessary. Bake in the oven uncovered for 45 minutes until the top is light brown. Remove from the oven and set aside for 5 minutes.
- Reduce the oven temperature to 375 degrees C (190 degrees C).
- Crack the eggs into a large bowl. Add coconut milk, paprika, sea salt, black pepper, garlic powder and onion powder. Whisk until light and frothy. Add the leeks to the egg mixture and stir to combine. Pour the mixture on top of the baked potatoes. Randomly distribute the cubed butter pieces on top. Return the baking dish to the oven and bake uncovered for 25 minutes until the eggs are set. Turn off the heat and leave the quiche in the oven for 5 to 8 minutes. Cool slightly before cutting and serving.
- *I'm lazy and I hate shredding veggies so I just chopped the potatoes up in small-ish chucks in pulsed them a few times in the food processor (make sure it's not too overcrowded) until it got to a texture that worked for pressing it into a crust.