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How “The Mindy Project” writer Miranda Berman gets her Paleo fix


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Hot Mess Kitchen
Photo: Grand Central Life & Style

If you didn’t know that cookbooks by comedy writers were a thing, you’ll soon be glad they are, as the newly-released Hot Mess Kitchen: Recipes For Your Delicious Disastrous Life is just that—a cookbook assembled via the perfect partnership between The Mindy Project writer Miranda Berman and The BrokeAss Gourmet blogger and chef Gabi Moskowitz.

This hilarious project delivers relatable recipes such as the Bounced Check Burrito, Super Sad Saturday Night Salmon and more, all accompanied by personal anecdotes from the authors which will make you laugh, cringe, and ultimately feel less alone. Though written with levity, the cookbook’s origin story is surprisingly noble. “We were inspired to write Hot Mess Kitchen because in different ways, we each discovered that cooking was an excellent way to feel more in control of our lives,” says Moskowitz.

While not all of the recipes in the book are healthy, there is a section called “Clean Eating, Or Whatever,” which Berman says the two admittedly debated over including. “We’re obviously not diet experts, so we didn’t want to preach something we weren’t knowledgeable about or encourage any specific type of eating,” she explains. “The thing is, though, while I don’t have a lifetime of cooking experience, I do have a lifetime of food and body-image issues, so I’m really happy we chose to include it. It would have felt a little false for me not to have.”

In a world where unattainable perfection, as perpetuated by unnaturally flawless Instagram feeds, reigns, Hot Mess Kitchen is a breath of fresh air. It’s the kind of book you’ll want to crack open after a long day at work, gift your bestie for her birthday, or just read for pleasure—sans any appetite for actual cooking.

Get a taste of The Hot Mess Kitchen Cookbook below.

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hot mess kitchen cookbook paleo curry recipe
Photo: Frankie Frankeny

Paleo Pain In The (Admittedly, Well-Toned) Butt Curry

Yields 4 servings

Ingredients

For the curry
6 cups cubed butternut squash (cut it yourself or buy it precut)
1 neutral oil, such as coconut or grape seed
1 medium onion, cut into 1-inch pieces
3 cloves garlic, chopped
1 (1-inch) piece ginger, peeled and minced
1/2 pound cubed beef stew meat
1 (14-ounce) can coconut milk
1 Tbsp wheat-free tamari
2 tsp Thai red curry paste
2 tsp honey
1 red bell pepper, cored, seeded, and cut into 1-inch pieces
1 handful fresh cilantro, chopped

For the cauliflower rice
1 head cauliflower, roughly chopped (no need to remove the inner core—just cut it up along with the florets)
1 Tbsp extra-virgin olive oil
3 cloves garlic, chopped
1 handful cilantro or parsley, chopped
1/4 tsp salt
1/4 tsp pepper

For the curry
1. Preheat the oven to 375°F.

2. Spread the squash out in an even layer on an non-greased baking sheet (use two if necessary) and roast for 35 to 40 minutes, just until the squash is tender when pricked with a fork.

4. While the squash roasts, make the cauliflower rice (recipe follows). About 20 minutes before the squash is finished roasting, heat the oil over medium heat in a large frying pan (make sure it has a fitted lid—you’ll need it later).

5. Add the onion, garlic, and ginger and cook, stirring once or twice, for 2 minutes.

6. Add the beef and brown lightly on all sides.

7. Add the coconut milk, tamari, curry paste, and honey and stir well to make a creamy, pale red sauce.

8. Add the bell pepper and stir well, then cover the pan with the fitted lid. Cook, covered, for about 15 minutes.

9. Once the squash is done, carefully add it to the pan. Stir well and cover again. Cook for another 18 to 20 minutes, until the beef is very tender.

10. Serve in bowls over cauliflower rice, topped with the chopped cilantro.

For the cauliflower rice
1. Place the cauliflower in a food processor and pulse until it resembles a fine grain. You may need to work in batches if your food processor is on the small side.

2. Heat the olive oil in a large frying pan over medium-high heat.

3. Add the garlic and cook for approximately 30 seconds, just until fragrant.

4. Add the processed cauliflower and stir well to distribute the garlic.

Are you Paleo, or thinking of going Paleo? Find out what the diet’s followers are doing wrong, according to research, and how certain mistakes can potentially make you feel ill

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