We recently discovered Cristina Curp of The Castaway Kitchen. After finding out she’d just moved to the area, and we had her and other bloggers (A Tribe Beyond Blessed and Coconut and Kettlebells) over for our July 4th (paleoish) Potluck. She brought Everything Bacon, Curried Vegetables, and some sweets from her new book Made Whole. It was the first I’d heard or seen it; I loved that her book is really adaptable to so many people’s eating styles (Paleo, Keto, AIP).
Take this Curried Vegetable Salad, if you would. It’s creamy and spiced and delicious and barely made it to dinner thanks to snacking! We also had a few neighbors over during the potluck, and two of them asked if they could take a picture of the recipe for these veggies – it was THAT good – and they’re not Paleo or AIP!
After the potluck, this week, we asked the boys to pick their “final meals” in our kitchen. We are undergoing construction and will be cooking on the grill or InstaPot out of our garage for the next 6 weeks. [side note: AHHH!] The boys ran to Made Whole and our go-to fave, Paleo Takeout to pick their favorites and put it on the meal plan.
An insight into our different preferences
One of the items you see listed is Christina’s version of Bacon-Wrapped Meatloaf. We ourselves have a similar recipe and can tell you bacon and beef together is tried and true! So of course, when Finn saw it he signed up! Cole also nagged us all week about when it was time for his request of the Braised Pork Chops with Creamy Greens. The photo is almost worthy of page licking, trust me.
But the biggest hit was the genius idea of putting Everything Bagel spices on bacon, creating this Everything Bacon. Sound weird? Try it! Such a fun finger-food snack or appetizer at parties – and a great alternative to “candied” bacon if you’re avoiding sweets. This was the first thing to go at our potluck; not only did we scarf it down – but even the neighbor’s kids were like “what is this deliciousness?!”
And you’re in luck because Cristina is allowing us to share the Everything Bacon so you can have this delectable appetizer or snack in your life, too! If you try and love the recipe, definitely get Made Whole for more creative, delicious, simple, and gorgeous food!
- 10 slices bacon
- 1 teaspoon dried dill weed
- 1 teaspoon onion powder
- 1 teaspoon poppy seeds
- 1 teaspoon toasted sesame seeds
- ¼ teaspoon fine Himalayan salt
- Lay the slices of bacon flat on a sheet pan. Sprinkle the seasonings evenly over the bacon. The higher up you sprinkle from, the more evenly the bacon will be seasoned.
- Place the sheet pan in the oven and set the temperature to 375°F. (Note: Don’t preheat the oven! You want to start with a cold oven.) Bake until the oven comes to temperature, then for 10 to 15 minutes more. (I like to make this bacon extra crispy; if you prefer softer bacon, take it out of the oven sooner.) Keep an eye on it for the last few minutes. When it’s ready, it will be dark brown and firm, and your home will smell of bacon.
- Remove from the oven and lay the bacon slices on a cooling rack until they’re room temperature and crisp.
- Store flat in an airtight container in the fridge for up to 8 days. Bring to room temperature before adding to salads or snacking on, and heat in a warm skillet before adding to hot dishes.
Also, if you’re local, join us at Cristina’s local book signing on July 29th, 2018; details HERE.