Happy Monday all. I hope everyone had a great weekend. I know a good amount of you had a wonderful Saturday night! The food was delicious but the company was even more enjoyable. It was great seeing the various paleo dishes on the table and it made me excited to spice things up and incorporate these dishes into my meal planning. So for this post (on top of your food blog), I would like to ask for those of you who made something, please post your recipes! A lot of the dishes are great alternatives for the holidays (like Wendy's Shepherd's Pie instead of mashed potatoes during Thanksgiving). I know I will want to make them so I can still enjoy my Thanksgiving meal! Thanks again for the great night! It was so much fun and we should definitely do it more often! And even though it wasn't Paleo....drywall's fudge was delicious too.
Saturday was a great time Kristine! Thanks again for hosting all of us.
ReplyDeletePaleo Shepherd's Pie
Ingredients:
1 large celery root (softball size)
1 large turnip
1 lb grass fed beef
1/2 lb nitrate free bacon
1 bag soutwestern pepper mix 365 brand
1 clove garlic
Salt & Pepper or any other seasonings to taste
Prep:
1. Peel root vegetables and cut into 1" cubes. Put in a pot, cover with water, and boil until fork tender.
2. While root veggies are cooking, cut bacon into small pieces and cook until browned. In same pan with bacon, add beef and chopped garlic clove. Brown everything. Don't dump the bacon grease. It's good for you. LOL!
3. Thaw bag of veggies in microwave and be sure to strain off all the water. Add veggies to the beef and bacon. Mix well. Season to taste.
4. Put meat mixture in a cooking dish and set a aside.
Preheat oven to 450
5. When ready, strain root veggies of all water and mash like you would potatos. Season to taste.
6. Spread root veggie mash on top of your meat mixture.
Bake in oven for 25 minutes.
http://drywallcrossfit.blogspot.com/2010/10/110-pure-non-paleo-recipes-drywalls-non.html
ReplyDeleteI had a great time. My Sunday was very unpleasant. Let's leave it at that.
Sounds like you all had a BLAST! I am so sad that I missed it!
ReplyDeleteI did have an amazing weekend away from civilization and am back on the Paleo wagon today! I really need a good @$$ kicking tonight!
Had so much fun Saturday, thanks again Kristine!
ReplyDeleteAlmond Butter Pumpkin Brownies (thanks to Megan for finding and first trying the recipe):
1 cup almond butter
3/4 cup mashed pumpkin or other squash, canned or steamed
1 egg
1/3 cup honey
1 tbsp pumpkin pie spice (might try 2 next time)
1 tsp baking soda
Pecans or walnuts to taste
This one is incredibly easy, just combine all ingredients in a bowl. Mix well. Pour into a lightly greased 8 x 8" pan. Top with a handful of pecans and/or walnuts if you prefer. Bake at 350 degrees for 26 minutes. Also excellent served with a side of applesauce (unsweetened of course).
Alright, let's see...Pulled Pork.
ReplyDelete4lb pork shoulder/butt.
Sea Salt
Black Pepper
Garlic, Onion
Thyme and Rosemary
Slow cooker
I do not have exact amounts, but you really can't have too much (except salt). If you can't improvise, check out a roast rub. It has pretty much the same ingredients except as a seasoning.
1. Fill the slow cooker about 1/3-2/3 max with water.
2. Wash the pork with warm water.
3. Cut as much of the pork fat off as possible
4. Ground or "Ultimate" chop the Garlic, Onion, Thyme and Rosemary.
5. Rub the pork all over with the prepared seasoning.
6. Leave the pork in the fridge for 1-2 hours. This allows the seasoning to set in.
7. Set the slow cooker to LOW.
8. Throw in the pork and let the meat cook for about 8-12 hours. Mine was in for 12 hours.
9. Remove the pork and throw away the juice, unless you really want to keep it (sicko).
10. Pull the pork
11. If you still see a lot of fat, either remove accordingly or melt it by throwing it in the oven on the lowest temp for about 15 mins. Be careful not to dry out the meat.
Sounds like you guys may have had the wrapped dates I made if you made it on time? Anyways, they are supppper easy haha.
ReplyDeleteTake date
Stuff date with almond
Wrap date in bacon
Turn on oven to 400
Line sheet with foil
Place dates on end of bacon side down
Toss into non-preheated over for like 15mins
Fin.
Dont eat them all.
All of the food was awesome! It was a lot of fun hanging out with everyone. And even thought there was a lot of CF talk, we found more than that to talk about.
ReplyDeleteThanks Kristine for having us over!
Sorry Kelsey! I actually used the recipe that Rae posted a couple months ago and added a few things. Here's her post:
ReplyDeletePaleo-Chili
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2 lbs ground buffalo
1 cup chopped onion
3 cloves chopped garlic
2-4 Tbs fat
2 cups chopped tomatoes
4 Tbs chile powder
1 teaspoon dry oregano
1 teaspoon ground cumin
1 teaspoon salt
1 cup water
Add additional veggies per your liking: green pepper, red pepper, zucchini are yummy!
Brown ground buffalo with chopped onion and chopped garlic, in fat. Then add chopped tomatoes, chile powder, oregano, cumin, and salt. Add water, then simmer the mixture for at least two hours, until the meat is very tender and the tomatoes pretty much cook into the sauce. Four hours is not too much, but check to make sure it does not go dry.
the only thing i added were more spices. And I didn't measure any of it out. I just added until I felt it tasted good. The spices I used were ginger, cumin (lots of it), thyme, basil, oregano, ground mustard, sea salt, ground pepper, and onion powder.
Effen Vodka Drink #1
ReplyDeleteTake any size glass
Fill to top with ice
Pour Effen Vodka until there is 1cm left to the top
Splash tonic soda
enjoy
Patron Drink #1
Take a shot glass
Pour Patron to the top
Drink
Well played, Jonny. Well played.
ReplyDeletePesto "Pasta"
Steamed spaghetti squash (http://bit.ly/9VqU96)
Pesto (taken from (http://bit.ly/9J1upX)
4 oz fresh basil (3 ½ cups)
1 cup walnut halves and pieces
6 garlic cloves*
1 cup olive oil
1 tsp sea salt
Juice from ½ a lemon
Mix pesto with steamed squash and garnish with chopped tomato. I sauteed everything together to remove the bite from the raw garlic.
*This is A LOT of garlic, cut back if you don't want to smell like it for three days.
PS - Stanley's sells HUGE things of basil for a couple of bucks. I buy a bunch and make marinara then pesto to use it up. Both sauces freeze well.
ReplyDelete