Comfort Bites' Most Popular Posts of 2013
Just to let you know, this post was written before I went fully paleo to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
Butterflied Slow-Cooked Leg of Lamb
Gorgeous, moist lamb that practically melts in your mouth. That's my slow-cooker butterflied lamb leg. It got the most views of any other post over the year and was pinned a fair bit, too. It might take 6 hours to cook but requires minimal effort from you, and you're rewarded with flavourful, pull-apart meat. One of my favourites of the year, too.
10 Elimination Comfort Food Recipes
Lots of people searched for recipes for the elimination diet this year. An elimination diet aims to remove potential allergens in your food, or foods that can upset your body's balance, such as soy, nightshades and gluten. It's a bit hardcore for the first few weeks, but then you start to reintroduce foods one by one, keeping a look out for any reaction in the body. Knowing how difficult it was to know what to eat in the beginning, I put together a list of some elimination diet recipes that can provide a bit of comfort too. Because for me, that's what eating is all about.
I thought I would come back from Argentina an expert on cooking steak. But I came back with a craving for salad. I blogged about some of the salads I ate over there at asados - the key to a good Argentine salad is to chop everything small, remove the skin on the cucumber and always dress it with olive oil, vinegar and salt and pepper. It feels like summer's getting closer already.
10 Ways with Mash
Mashed potato is lovely, but sometimes needs some adjustment to keep it interesting. I offered ten ideas on 'pimping up your mash' - the only one I would add is to beat soft goat's cheese into mashed sweet potato and scatter in a handful of snipped chives.
Authentic Argentine Chimichurri
You don't get more authentic than this. I learned how to make this at my husband's uncle's asado in Buenos Aires, where they served it with Argentine chorizo, chicken and, of course, beef. Really easy to put together, it'll last for a few days in the fridge - I've filled chicken breasts with it. If you want to be really authentic, split a white crusty dinner roll, add a cooked, coarse pork sausage and spread chimichurri on the inside. It's called choripan and it was one of my favourite snacks over there.
What posts do you especially remember in 2013? Did you try any of my recipes? Let me know in the comments below....