Request: Paper Mario - Koopasta

Difficulty - 0.5

I got a request through to make some Koopasta and was rather envious that I hadn’t thought of this sooner - after all spaghetti is Mario and Luigi’s favourite food. Koopasta (I guess Koopaghetti didn‘t have the same ring to it) can be made by cooking a ‘Koopa Leaf’ with some ‘Dried Pasta’ in the original Paper Mario or with ‘Fresh Pasta’/’Spaghetti’ and a ‘Turtley Leaf’ in Paper Mario: The Thousand Year Door. I had never played Paper Mario until I got Super Paper Mario for the Wii and I thought it was pretty damn awesome; though I think I became too obsessed with trying to collect things from some guy who, from what I can recall, would appear in some sewer system and try to sell me things that would only spawn on certain dates and times ultimately reminding me why this aspect of Japanese gaming is detrimental to my health. Anyway, there’s two versions of the dish that look rather different and since the requester never specified which Paper Mario I’ve gone with the one that looks slightly more iconic or at least more interesting to make. 

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Oooo, can’t wait to recreate this as a paleo dish, stay tuned!

Source: gourmetgaming


In early 1996, Henry and I spent part of the blustery winter in London. We’d just graduated from college, and to celebrate, his parents had treated us to a trip. From our little Curzon Street apartment in Mayfair (right in Shepherd Market), we ventured around the city. Besides playing tourist, Henry wanted to catch the world premiere of Trainspotting (and drink beer in the theater) and stock up on Doc Martens in Camden. (It was the mid-90s, after all.) Me? Ever the gastro-tourist, I was there for the food. And you know what they say: when in London, eat Indian food.

Deconstructed Samosa (Spiced Keema) by Michelle Tam

Authentic Indian cuisine wasn’t new to me. Growing up in the San Francisco Bay Area, with its large and vibrant Indian and Pakistani communities, I can’t remember a time I didn’t crave great Indian grub: spicy curries, meat and vegetable stews, and rich, fragrant daal—all served with a variety of breads like brick-oven-baked naan, deep-fried bhatura or pan-cooked chapati flatbread. 

But the Indian food in London was revelatory, and we ate copious amounts of it. When we spent a weekend in Paris, I got sick and holed up in the hotel; my only directions to Henry were to bring me back macarons and—of all things to eat in Paris—Indian samosas. I was hooked.

Deconstructed Samosa (Spiced Keema) by Michelle Tam

You’re a samosa fan, too, right? These fried pastry pockets can be stuffed with spicy vegetables or meat, though these days, I prefer the latter. After all, the meat filling—keema—is the perfect emergency protein: it’s simple to make with pantry and fridge staples, and it’s great with everything from cauliflower rice and sweet potato hash to hearty omelets and crisp lettuce wraps.

Deconstructed Samosa (Spiced Keema) by Michelle Tam

For my deconstructed samosa dish, I adapted a recipe for sookha keema (dry-cooked spicy ground meat) from one of my favorite cookbooks of all time, Julie Sahni’s Classic Indian Cooking. The jacket is torn and tattered (and held together with tape), the text-only pages are dog-eared and splattered with curry sauce, but my first-edition copy of Classic Indian Cooking is still my go-to for authentic Indian recipes.

Deconstructed Samosa (Spiced Keema) by Michelle Tam

If you’re on a Whole30, you can serve the spiced meat in lettuce cups. Otherwise, you should buy this recipe from Tara Grant of Primal Girl and fry up some Paleo-friendly flatbread for this recipe. (And no, I wasn’t asked or paid to mention Tara’s recipe—I didn’t even sign up to be an affiliate, because I’m not looking to make money off of it. I bought the recipe myself after reading some rave reviews online, and I think it’s well worth the $3.95 price tag. I mean, we spend more on a big cuppa coffee, right?)

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Source: nomnompaleo