Please excuse our absence for the next few weeks while we take a nice summer break. I have something special planned for when we get back. Stay tuned for more delicious.
Monthly Archives: June 2011
I have been craving this meal for awhile. At one point we had all the ingredients on hand and I came up with the idea while at work. When I came home one or all of the ingredients were gone. I kept it in the back of my head for a future meal. Today was the day for it. Now depending on your feelings about beer this is or isn’t paleo. We drink beer. Of course, beer is made from grains and sugar so inherently it is not paleo. But, I know plenty of folks who still drink while following paleo food choices. I think it is a delicious meal that is very simple.
Beer Sausage with Onions
1 onion sliced lengthwise
10 hot Italian sausages (or whatever kind you like)
3 minced cloves of garlic
1 tbsp butter
1 tsp thyme
1 large beer (I used Shiner because we are in Texas)
Open your beer and taste it to make sure it’s the right kind. In a deep pot melt butter and sauté onions, garlic, and thyme on medium high heat.
While these cook brown the sausages in another pan on medium high heat. You will not cook them through just put a little color on them.
I did this in two batches because all the sausages wouldn’t fit in the pan. When they are browned add them to the onions. Taste your beer to make sure it’s not bad. Pour beer in pot till sausages are just covered. Taste your beer and make sure it’s still good. Then pour the rest over the sausages. Turn the heat down to low and let it simmer for 20 minutes.
Serve with your veggies of choice. Some mashed cauliflower would be good here, but this is what we had on hand, a veggie medley. The onions cooked down so much that they would melt in your mouth like butter. It was a really tasty meal.
This is not the prettiest picture, but it’s the best one I got. Guess I was hungry.
*If you haven’t already go friend the Leets on Facebook. We will update you on when we have posts and what is cooking in the kitchen*
Warning this is not a paleo recipe. It’s not even considered healthy by more conventional diets. It is however amazingly tasty.
We were invited over to watch a fight not too long ago. I didn’t think I liked fighting sports until recently. I went just to socialize with other adults. I ended up glued to the matches and cheering the fighters on. This time I know what to expect; something gory, something violent, and something entertaining. I wanted to bring an appetizer and thought these would be perfect. My friend Lucy gave me the idea for them because she recently made sausage stuffed jalapenos wrapped in bacon. T and I wanted to find a way to take this to the next level. Hence this creation:
2 links of boudin (if you can’t get boudin locally use ground sausage)
2 packages of cream cheese
4 diced cloves of garlic
1/2 tsp onion powder
1/2 tsp red pepper
1/2 tsp chili powder
1/2 tsp of black pepper
Few dashes of Slap ya Mama (or similar Cajun seasoning)
18 jalapenos sliced lengthwise and seeded
2 packages of cheap bacon sliced in half (the cheap stuff wraps up better)
Mix up first eight ingredients. Check mix and adjust spices accordingly. This recipe was a little more on the spicy side. If you are using ground sausage you don’t cook it first. Our boudin was already cooked but it’s not necessary.
Fill a large freezer bag with the mixture.
Cut one corner of the bag. Squeeze the mixture on to all 36 jalapenos.
I tried scooping it with a spoon. It was getting very messy and time consuming. The bag was much easier. We had extra mix leftover so we could have gone with a few more jalapenos. Instead, we plan on putting it on our eggs tomorrow because we ran out of peppers.
If you have a handsome kitchen helper like I did you can pipe the mix on the peppers and the helper can wrap the bacon around the filled pepper. When you wrap be sure to tuck ends under the pepper. Place the peppers on a baking rack in a deeper cookie sheet to collect the drippings. If you don’t have a rack you can put them in a baking dish, they will just be a little oilier.
While the bacon cooks it shrinks. I forgot about this so the filling squished out a little bit. Once it was cool though, it stayed together. These were spicy and tasty a perfect appetizer to watch the fighting.
Just a quick picture and how to.
Get a heavy skillet like a cast iron. Heat it very high, do not add oil. Toss in baby carrots, when they are blackened take them out and place in an oven safe dish. Throw in peppers and onions and repeat. Bake the veggies until soft in an oven that’s making your bacon. Serve with said bacon and some eggs. yum!
X marks the breakfast!
Don’t forget to go like us on Facebook.
We had a fridge full of vegetables. So many that they would have gone bad if we hadn’t eaten them up soon. T suggested soup. I love soup because it freezes well, is super easy to make, and is perfect for cleaning out a refrigerator. We smoked a chicken for this to add some flavor. If you don’t have a smoker you could roast or grill one (a rotisserie from the grocery store works well too). After the chicken cooked I let it cool a bit so I could chop it up. Bones give a ton of flavor to soup and stock. However, I’m not a fan of picking small bones from out of my food. So I basically quartered the chicken cutting out the ribs and smaller bones leaving the wings, legs, and thighs of the chicken in tack. The skin would help flavor the broth but it gets a little squishy after cooking in liquid. I chose to eat the skin, but if you add it to the broth I would suggest removing it before serving.
Chicken and Vegetable Soup
one smoked chicken chopped and de-boned of smaller bones (I placed about 5 red jalapenos under the skin to add more spice, then chopped them up to add to the soup)
2 cups yellow onion chopped (about one medium)
2 cups of carrots chopped (about two smaller handfuls)
2 cups of orange bell pepper chopped (about two)
2 heads of roasted garlic
1 stick of butter
2 bay leaves
2 cans of chicken stock
2 tbsp thyme
Water to cover (about 1.5 qt)
Salt and pepper
1 head of kale with stems removed and chopped
3 leaves of bok choy chopped (use leaf to stem)
While the chicken is cooling, dice your vegetables and sauté them in butter.
Leave out the greens until the last 20mins of soup cooking. Add herbs, stock, and chicken to vegetables. Add water until just covered.
Simmer for 40 minutes or longer. The last 20 minutes add your greens.
We made this and went out for the evening so it was on low for about 12 hours. It was really good the next day for breakfast.
You do not have to cook it for this long. The longer cook helps to draw out more flavors from the chicken. When you serve make sure to mind the bones.
This made a ton of soup so I froze half of it immediately and kept the other half in the fridge.
From the good people over at fitbomb.com.
If I were to make an amendment to this it would be to change the ratio of animals to plants. More plants less animals.
This post is just a quickie because this last week of school has made me a very tired teacher.
Cilantro Lime Dressing
Juice and zest of one lime
1″ ginger zested
2 garlic cloves zested
3 tsp sesame oil
1 tbsp rice wine vinegar
5 tbsp olive oil
Handful of fresh chopped cilantro (approx half a bunch)
If you don’t feel like zesting the ginger and garlic just toss all the ingredients into a food processor. You have to zest the lime to get the rind in there. If you blend the lime rind it will taste awful. I zested and mixed with a fork. If you are serving this right away mix in the cilantro. Otherwise leave it out until right before you serve your salad.