tag:blogger.com,1999:blog-45784966277825061192024-02-19T18:38:26.636-05:00Primal K@Living primally...with temptation.Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-4578496627782506119.post-11844335498073403572013-03-12T21:36:00.001-04:002013-03-12T21:39:40.016-04:00Lazy Girls Cheeks<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6Cliybha3NqU1WSJ5ynispUvI-M9HINwBzDyqBlXriGqY3Ys_0MzlZVxw89YsCJpmGf_0gOj5PnsS5aI8gE_vNew1Tgk0_pcjXcV1qR2AXW1rKNYrw_VXVSgWvmygYAb1hyaB4SkqsQ/s1600/20130312_1634A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6Cliybha3NqU1WSJ5ynispUvI-M9HINwBzDyqBlXriGqY3Ys_0MzlZVxw89YsCJpmGf_0gOj5PnsS5aI8gE_vNew1Tgk0_pcjXcV1qR2AXW1rKNYrw_VXVSgWvmygYAb1hyaB4SkqsQ/s400/20130312_1634A.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lazy girl's beef cheeks</td></tr>
</tbody></table>
I know I've said it before, but beef cheeks are freaking amazing! When braised at low temperatures for hours on end, you end up with meat so tender, you don't even need to chew it...really. <br />
<br />
Although I have a freezer PACKED with delicious lamb, beef, pork and chicken from my recent meat share pick up, I couldn't resist picking up some beautiful beef cheeks today. They were calling my name from behind the butcher's counter.<br />
<br />
I usually make a basic stew using cheeks, but after getting home and into my comfy clothes, I realized I didn't have all the ingredients I needed for a delicious stew, like my staple carrots and sweet potatoes. I could have gone back out to get some veggies, but that just didn't happen. Today was my day off and my pajamas won.<br />
<br />
This isn't so much a recipe, but a loose description of me being lazy and scrounging in my kitchen for things to put together.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPsmQUpqLlL0wh7pVkt0nkAZp8BdmCfWV4EXwRzifeqAWx-SAIvMFzkm-DtCoIcmPuUyiESbo9ihEw47jp01f5vs1yPNrW67LkmDI8_6LTiSEc3oW_yj2n-m56XmarpyN0DXaNJSfbxU/s1600/20130312_1645A.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPsmQUpqLlL0wh7pVkt0nkAZp8BdmCfWV4EXwRzifeqAWx-SAIvMFzkm-DtCoIcmPuUyiESbo9ihEw47jp01f5vs1yPNrW67LkmDI8_6LTiSEc3oW_yj2n-m56XmarpyN0DXaNJSfbxU/s400/20130312_1645A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spoon tender beef cheeks smell amazing</td></tr>
</tbody></table>
I had an onion, a bunch of garlic and some fresh rosemary so decided to try something really basic. I placed the beef cheeks in a dutch oven with 3 cups of filtered water, half an onion, 6 cloves of garlic, and a sprig of rosemary. I even threw in a bay leaf just for fun. I put it in the oven at 250 F for 4 hours and proceeded to lay on the couch catching up on some reading and watching back to back episodes of Louie.<br />
<br />
At the fourth hour I found myself half dozing on the couch (my body does not cope well with daylight savings time in the spring). I peeled myself off the couch, turned off the oven and left it in there for another hour while I napped some more. I figured it would just be even more tender given the extra hour.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahwnEcxoyYdBuEkri3Ms88W9fgX8dQUgDL-f0m3PrYMa2MgH7VhcoBHIAX2sxF8drsOoBbqoAIE8ufGOVGb1kaQ121KvxAS4lpw-_SMWBoYAYQBZj7AOT_VYCVE3yyGhQxRuaRuugm40/s1600/20130312_1638A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahwnEcxoyYdBuEkri3Ms88W9fgX8dQUgDL-f0m3PrYMa2MgH7VhcoBHIAX2sxF8drsOoBbqoAIE8ufGOVGb1kaQ121KvxAS4lpw-_SMWBoYAYQBZj7AOT_VYCVE3yyGhQxRuaRuugm40/s400/20130312_1638A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila!</td></tr>
</tbody></table>
Around 8 pm I decided to haul my 'cheeks' off the couch and take my lazy girl's brew out of the oven. It smelled really good! The beef cheeks were beyond fork tender; they were SPOON TENDER! <br />
<br />
I served some up in a bowl and added sea salt to taste. I made a lovely little salad with some homemade dijon balsamic and garlic dressing and took some glamour shots. It was really really good and so incredibly tender. <br />
<br />
Now, because beef cheeks have a lot of collagen and connective tissue, I'm expecting this (soup? stew?) to turn into beef cheek jello by the morning. Beef cheeks also contain quite a bit of fat so it makes this a very satisfying dish and would be perfect for someone following a GAPS type diet. Very nourishing with lots of gut healing goodness!<br />
<br />
Looking forward to some meat jello in the morning!Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com1tag:blogger.com,1999:blog-4578496627782506119.post-54860212019223856812012-05-02T17:43:00.000-04:002012-05-02T17:50:17.498-04:00Simple and Quick Pork and SpinachAfter such a busy week at home, school, and work I came home to focus on some overdue laundry and to unwind with some garbage tv shows and random internet browsing (mostly reading nutrition related articles and recipes). After laundry I started getting a little hungry and put this little dish together in no time at all. Super delicious and so few ingredients; paleo in a pinch! <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpAxdoKNRC50OBiriMlhBEx_Dlrgpr0vn-L0Vj_viXR3WaEIrpUOZ08VI3ROt8kOAvRRUoSMA4R9wUkEQhvl7F3fQeIXLQjzJRyVIxzFeleA9HYQ3BMBTv-ZvUcgASGjrZVuwDWHV2E8/s1600/_MG_9986_0016A.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpAxdoKNRC50OBiriMlhBEx_Dlrgpr0vn-L0Vj_viXR3WaEIrpUOZ08VI3ROt8kOAvRRUoSMA4R9wUkEQhvl7F3fQeIXLQjzJRyVIxzFeleA9HYQ3BMBTv-ZvUcgASGjrZVuwDWHV2E8/s400/_MG_9986_0016A.jpg" width="400" /></a><span style="color: #e69138; font-size: large;"><b>Simple and Quick Pork and Spinach</b></span><br />
<br />
1 medium onion, chopped<br />
2 cloves garlic, crushed<br />
1 tablespoon of ghee or coconut oil <br />
1 lb ground pork<br />
2 tsp chili powder<br />
1/4 tsp cumin<br />
1/2 bunch spinach, chopped<br />
good pinch of salt<br />
<br />
1. On medium heat, saute onion in desired fat until almost tender, then add the garlic.<br />
2. Add ground pork and continue to cook with onions/garlic<br />
3. When pork is almost cooked (very little pink left) add your chili and cumin and salt<br />
4. With pork fully cooked through, add spinach and turn off heat. Mix spinach until nicely wilted.<br />
5. Enjoy! <br />
<br />Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0tag:blogger.com,1999:blog-4578496627782506119.post-88297225716722402122012-04-24T13:29:00.000-04:002012-04-24T13:29:47.098-04:00Kale, Spinach and Bacon SauteWhipped up this deliciousness for a late breakfast today (1 in the afternoon) and it turned out so well, I wanted to share it with you all! Super quick and easy to make!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bpyAUaMNAyS57eyz9wkVCQPki3t64ff_FgeZVLnyk_yWWD8CoYbxrEtav6mStsrduQdMDJ41ZJOqTVtY9D4BlfpOBELQ_p4v59uRrTYr8xyRt78EFF624X2-WrZxZui1T428Czm5BGE/s1600/Kale,+Spinach+and+Bacon+SauteA.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bpyAUaMNAyS57eyz9wkVCQPki3t64ff_FgeZVLnyk_yWWD8CoYbxrEtav6mStsrduQdMDJ41ZJOqTVtY9D4BlfpOBELQ_p4v59uRrTYr8xyRt78EFF624X2-WrZxZui1T428Czm5BGE/s400/Kale,+Spinach+and+Bacon+SauteA.jpg" width="400" /></a><span style="color: #e69138; font-size: large;">Kale, Spinach and Bacon Saute</span><br />
<br />
<u>Ingredients</u><br />
<br />
4 strips of bacon<br />
1 bunch of Kale, stalks removed and chopped<br />
1 bunch of spinach, roughly chopped<br />
2 stalks of celery, sliced<br />
1/2 an onion, chopped<br />
1 clove of garlic, crushed<br />
1 Tbsp of Apple Cider Vinegar<br />
<br />
In a large saute pan, cook bacon on medium heat to your liking. For dishes like this, I prefer the bacon cooked soft, but if you like it crispy, it wouldn't lose its awesomeness.<br />
<br />
Set cooked bacon aside and saute onion in leftover bacon fat for two minutes on medium heat. You can add a few tablespoons of water to loosen up any bacon goodness stuck on the bottom and this will also prevent the onion from burning (If at any time you find your saute drying out, just add some water or stock). <br />
<br />
Add garlic and then celery for another minute. Stir in your chopped kale and apple cider vinegar and allow to cook. When the kale is wilted, mix in the chopped spinach and remove from heat.<br />
<br />
Your bacon should be well cooled by now so chop it up nicely and throw it in to the pan. Amazing on its own or as a side.<br />
<br />
Enjoy!<br />
<br />
<br />Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0tag:blogger.com,1999:blog-4578496627782506119.post-65293415458682957312012-02-29T18:54:00.001-05:002012-02-29T23:02:41.680-05:00Making Ghee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_fz2etIpmSiwtNTU2AMjzYygWqwNcdzZySJahliL5-Bxk8OGsxBfkZzmnOQHdD0jbxjdFvBudse7oygt0j162obRp4WUfEw5c0iX5U2OC7b3GnVtdMuMHeBxH0s3d6mcT2vTtIrL54g/s1600/_MG_9584A.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_fz2etIpmSiwtNTU2AMjzYygWqwNcdzZySJahliL5-Bxk8OGsxBfkZzmnOQHdD0jbxjdFvBudse7oygt0j162obRp4WUfEw5c0iX5U2OC7b3GnVtdMuMHeBxH0s3d6mcT2vTtIrL54g/s400/_MG_9584A.JPG" width="266" /></a></div>
Giving up dairy has been a tough one for me. At the beginning of 2011, I successfully eliminated dairy for 6 months and felt great. My skin glowed, digestion felt better, minor instances of sinus congestion disappeared and I had an extra punch of energy. How and why I got back on the dairy train I'm not sure. I've been adding cream back into my coffee instead of my usual coconut milk
and I had a not so pleasant ice cream experience on the weekend (moment
of weakness, resulted in intestinal cramping and a migraine). I think it's time to try again. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m0Hd9VJPlB3WUT8QwoV-fr2c3QQw0AF1r2AP_s1bFnvp3vcSeEV3MFfIAB6OUeYhPwn_ACO8bvHmni4GlWvTMKpw97rwGNv4uMtFyLoRoBs9M3lTwRvpU5SnqCAmv4zetRFCxhV3TMM/s1600/_MG_9587+A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m0Hd9VJPlB3WUT8QwoV-fr2c3QQw0AF1r2AP_s1bFnvp3vcSeEV3MFfIAB6OUeYhPwn_ACO8bvHmni4GlWvTMKpw97rwGNv4uMtFyLoRoBs9M3lTwRvpU5SnqCAmv4zetRFCxhV3TMM/s200/_MG_9587+A.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">melting!</td></tr>
</tbody></table>
In my dairy free days I used a lot of coconut oil, homemade rendered animal fats, olive oil and ghee. Using the ghee gave me the richness of butter that I love with zero dairy effects. Ghee is great for cooking at higher temperatures, has an amazing shelf life, can be stored at room temperature and tastes great!<br />
<br />
<br />
<u><b>Ingredient</b>:</u><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJIIpSHX0juESQo5rYG4WWPGdakfAV9cH1VeiPxz1PlUbOUaJJTaDU1WDQQFe-W5PCbwBoVBTGvR8xfr7jENaTFJlEssXFppYXcjekq1vc3TW8TIy0rNBx0aPwl1eUWaO_Ci5vn6ed8s/s1600/_MG_9595A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJIIpSHX0juESQo5rYG4WWPGdakfAV9cH1VeiPxz1PlUbOUaJJTaDU1WDQQFe-W5PCbwBoVBTGvR8xfr7jENaTFJlEssXFppYXcjekq1vc3TW8TIy0rNBx0aPwl1eUWaO_Ci5vn6ed8s/s320/_MG_9595A.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">prepare strainer with cheese cloth</td></tr>
</tbody></table>
<br />
1 lb organic butter, unsalted<br />
<br />
<u><b>Tools</b>:</u><br />
<br />
Double boiler or 1 pot and 1 stainless steel bowl (to fit over pot)<br />
wire mesh strainer<br />
cheese cloth<br />
spoon<br />
extra bowl <br />
glass jar for storage<br />
<br />
Using a double boiler or stainless steel bowl over a sauce pan, bring water to a boil. Place butter in bowl and reduce heat to a medium simmer. Butter will melt.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_mSHBJsX3E_ML_a2g6T3uTR4GZ6K1R9jRAVDRbYICUylEsmg_kGx8JhkYqs15b5BdjJ1aBAsLci76BGQ0OKINVjpPKMhQW6cvKI2CQPP5tJ6C-Y6IH4M2ZYOZ8Fm9kT6s05tKOESfzo/s1600/_MG_9597A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_mSHBJsX3E_ML_a2g6T3uTR4GZ6K1R9jRAVDRbYICUylEsmg_kGx8JhkYqs15b5BdjJ1aBAsLci76BGQ0OKINVjpPKMhQW6cvKI2CQPP5tJ6C-Y6IH4M2ZYOZ8Fm9kT6s05tKOESfzo/s320/_MG_9597A.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">skim your milk proteins</td></tr>
</tbody></table>
While butter melts, prepare your wire mesh strainer by wrapping it in cheese cloth (two layers on top and two layers on the bottom). This will provide sufficient layers to catch any stray milk proteins from getting in your ghee. You will know after a few weeks if any have made it in as your ghee will turn to funky cheese. Take my word on that. As my husband said, "not cool". He was the one that discovered it and cleaned it out.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1clOx4mcpLYGOgrAXGcSYG-1MND-XpU_9uP0EVZJdudrXsXh3EZ3ZZIP0SWpB0XI5nv7dkLdYWV6MObNSm8t5VYSKBusPHe6mXJfp1tvdfRfw791aUaGbjdlqdQmaQPtqks1KT8VSQA/s1600/_MG_9600A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1clOx4mcpLYGOgrAXGcSYG-1MND-XpU_9uP0EVZJdudrXsXh3EZ3ZZIP0SWpB0XI5nv7dkLdYWV6MObNSm8t5VYSKBusPHe6mXJfp1tvdfRfw791aUaGbjdlqdQmaQPtqks1KT8VSQA/s320/_MG_9600A.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">slowly pour through strainer</td></tr>
</tbody></table>
As the butter melts, you will notice a white film form on the surface. This film is made up of the milk proteins/solids. When butter is completely melted, use a spoon to skim this film and discard. Try to get as much as you can from the surface and<b> <u>make sure you do not stir</u></b> the mixture at any point as milk solids will settle on the bottom too.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn_R2MxqdozCkY7b2gdUsXtlL0sRSc0OVAe9VLME-NeI-gzzBKwnuo-JZEl2Xs356ssIrUhgc9tAZeOXJze7j1ni1rqXGYb7NpGNQbaVDLS3nqkUAjh7aBuFhp-xT4RTMibQ0c3GNw2s/s1600/_MG_9602A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn_R2MxqdozCkY7b2gdUsXtlL0sRSc0OVAe9VLME-NeI-gzzBKwnuo-JZEl2Xs356ssIrUhgc9tAZeOXJze7j1ni1rqXGYb7NpGNQbaVDLS3nqkUAjh7aBuFhp-xT4RTMibQ0c3GNw2s/s320/_MG_9602A.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ghee collected</td></tr>
</tbody></table>
You may want to grab some oven mitts to grab the bowl from the heat. Slowly pour the ghee through the strainer. Any remaining film on the surface will be caught by the cheese cloth. It may seem tedious, but do not dump the entire contents through. We want to avoid the milk solids at the bottom as they are in a liquid form and will not be properly strained. <u>Remember</u>: funky cheese! <br />
<br />
Stop pouring when you see a white cloudy film at the bottom. You'll lose some precious ghee at this point, but it's better out than in.<br />
<br />
Pour strained ghee into a glass jar for storage and allow to cool for a bit before screwing the lid on.<br />
<br />
Ghee is best stored at room temperature.<br />
<br />
Enjoy! I especially love it for making eggs and sauteing veggies!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-CAsBgUhnVS8WwWZ7ggSaqdnQaPPkzO6e25ZntNHpcQsB0UME9irc6_3NqtH9D6JLQCK9mNTKhQDcRQTkjwXUBc7bCz3PggTl4Cnfs_p2_5NX-7CfH5cCV4Ii1cT0tsmKyyoud21o-s/s1600/GHEE+A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-CAsBgUhnVS8WwWZ7ggSaqdnQaPPkzO6e25ZntNHpcQsB0UME9irc6_3NqtH9D6JLQCK9mNTKhQDcRQTkjwXUBc7bCz3PggTl4Cnfs_p2_5NX-7CfH5cCV4Ii1cT0tsmKyyoud21o-s/s640/GHEE+A.jpg" width="448" /></a></div>
<br />Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com1tag:blogger.com,1999:blog-4578496627782506119.post-42679201801631405582012-02-20T18:09:00.000-05:002012-02-20T21:52:08.411-05:00Grass-fed Sirloin Tip Roast BeefI've been on a real roast kick lately and who can blame me. Roasts are a perfect winter food, filling the apartment with meaty scents and of course lots of leftovers for the week ahead. This week I picked up a 4 lb grass fed sirloin tip roast from my favourite locavore hub.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQmiLySQFp9dCisx3mVTK6loTeBEnzVAqNGpvFHrUpEVVCp5OyBWda5uXAh6Eu0vi9SiSugxDII_ELyotVnBI2VI8776-UHZvZQVMllgEALb8eDg5lDeTGPXEta9yCQC49LYbx1yR3so/s1600/_MG_9499A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQmiLySQFp9dCisx3mVTK6loTeBEnzVAqNGpvFHrUpEVVCp5OyBWda5uXAh6Eu0vi9SiSugxDII_ELyotVnBI2VI8776-UHZvZQVMllgEALb8eDg5lDeTGPXEta9yCQC49LYbx1yR3so/s400/_MG_9499A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grass fed Sirloin Tip Roast Beef</td></tr>
</tbody></table>
If you've ever had grass-fed, you'll know it's much leaner in comparison to grain fed beef and garners a much "beefier" taste. It also has a greater nutritive content far superior to feed lot beef:<br />
<ul>
<li>higher levels of vitamins A, E and K</li>
<li>higher in beta-carotene</li>
<li>greater levels of antioxidants</li>
<li>higher levels of conjugated linoleic acid (CLA)</li>
<li>higher amounts of omega-3 fats and a more favourable ratio of omega -6 to omega-3 acids</li>
</ul>
Although grass-fed can be a little pricier, it's definitely worth it, both in taste and nutritional value. I'm not used to roasting a whole sirloin tip and usually use this cut for stewing beef and braising. I found this amazing recipe from <b><a href="http://paleojoy.blogspot.com/2010/11/grass-fed-beef-sirloin-tip-roast.html" style="color: #3d85c6;" target="_blank">Paleo Joy</a><span style="color: #3d85c6;"> </span></b>and adapted it for my roast.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVKh_SLc6niRilwX9qKX3h0giFvAnIm8LF3gplVzTrPl7tuTqLVoo5W6-c2A_3zwSSngNvUjnaO4gqVWdyLzcRf_q8ph65Lc_ath_QoiPf8NCkJ-RhiyziaLS84MTbtj91e1yMKS8ioI/s1600/_MG_9504A.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVKh_SLc6niRilwX9qKX3h0giFvAnIm8LF3gplVzTrPl7tuTqLVoo5W6-c2A_3zwSSngNvUjnaO4gqVWdyLzcRf_q8ph65Lc_ath_QoiPf8NCkJ-RhiyziaLS84MTbtj91e1yMKS8ioI/s320/_MG_9504A.JPG" width="227" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggies</td></tr>
</tbody></table>
Preheat oven to 325 F <u><b><br /></b></u><br />
<u><b>Ingredients:</b></u><br />
<ul>
</ul>
1 4 lb grass-fed sirloin tip roast<br />
1 onion, cut in 6<br />
6 cloves of garlic<br />
3 carrots, peeled and chopped<br />
1 fennel, sliced and chopped<br />
1/3 cup red wine or broth<br />
1 cup water<br />
1 tbsp coconut oil<br />
<br />
<u><b>Herbs </b></u>(you can use any blend of herbs you desire, these are just the ones I had on hand that day)<br />
<br />
rosemary<br />
parsley<br />
marjoram<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyYLwYBWvnWRT2mqKMGcV-Uszb2ZSksqrPNontICkeWIg66nRpsx5JDT6XWjvYF7utXZhw7_IX_sLmzVi1kJWKppsN6gNqAxDDasHyy6vtjA7m-8fTxkNe8wNFG5i17eUhFDn0PEzD0o/s1600/_MG_9515A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyYLwYBWvnWRT2mqKMGcV-Uszb2ZSksqrPNontICkeWIg66nRpsx5JDT6XWjvYF7utXZhw7_IX_sLmzVi1kJWKppsN6gNqAxDDasHyy6vtjA7m-8fTxkNe8wNFG5i17eUhFDn0PEzD0o/s320/_MG_9515A.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go in the oven!</td></tr>
</tbody></table>
Mix desired herbs together with coconut oil and massage over roast. Place roast in a roasting pan with chopped vegetables, wine/broth, and water and place in the oven.<br />
<br />
As this cut can dry out easily, it's recommended that you baste it every 20 minutes. A bit of a daunting task, but well worth it in the end. I also covered it with foil after the first hour to prevent the surface from over roasting.<br />
<br />
This 4 lb roast took roughly an hour and forty minutes, but the general rule for roasting beef is 18 - 22 minutes per pound. Roast will be done when it reaches an internal temperature of 130 degrees using a meat thermometer. Because this cut is generally leaner, it's best served medium rare.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyBCLx4w7r2QmZWlc-q1Z-gx3KKeLs1d4I3PvqywTJYBaAVLXpz02csVb93TRSD-mA0yDVOEiX5Fynpl4um5xGuAigSvdo3OZ0jghLsm75sIiBQV5sjvcyijzRuzfqrijJXePz7q_mKg/s1600/_MG_9520A.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyBCLx4w7r2QmZWlc-q1Z-gx3KKeLs1d4I3PvqywTJYBaAVLXpz02csVb93TRSD-mA0yDVOEiX5Fynpl4um5xGuAigSvdo3OZ0jghLsm75sIiBQV5sjvcyijzRuzfqrijJXePz7q_mKg/s320/_MG_9520A.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful medium rare!</td></tr>
</tbody></table>
This was a BIG roast and gave us leftovers for a week! I would definitely buy this cut again.<br />
<br />
Enjoy!<br />
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;"></span>Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0tag:blogger.com,1999:blog-4578496627782506119.post-25407350423915569872012-02-05T20:13:00.001-05:002012-02-05T20:13:23.861-05:00Let Nothing Go To Waste!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MqLVMkCVUkPyT3EwpfTqSauMZTFGWMIVnb48VwHXv_Fq-Vuf9gZ719WjkMY9irD92UpM2wG24wJPV9PVPfInIIMHiXqjR3MwYD3DIgp_HMY-FPOr8v6Rn22p7kKjKpeKB22ifdLsuI4/s1600/_MG_9494a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MqLVMkCVUkPyT3EwpfTqSauMZTFGWMIVnb48VwHXv_Fq-Vuf9gZ719WjkMY9irD92UpM2wG24wJPV9PVPfInIIMHiXqjR3MwYD3DIgp_HMY-FPOr8v6Rn22p7kKjKpeKB22ifdLsuI4/s320/_MG_9494a.JPG" width="213" /></a></div>
Roast a whole chicken? Don't throw out that carcass! Barbecue some chicken legs or bone in breast? Save those bones! There is still some deliciousness to be squeezed out of them and if you just take the time, you can have a delicious homemade stock.<br />
<br />
I make a new batch of chicken stock about twice per month. Perfect to make on a lazy Sunday, stocks are great for additions to other recipes, for making soups or my
favourite, warmed up with a little sea salt and enjoyed as a nourishing
drink.<br />
<br />
After the chicken is roasted and we've enjoyed our meal, I remove all of the meat from the carcass and refrigerate for weekly leftovers. The carcass is placed in a large freezer bag and tossed into the freezer until I'm ready to make my stock. This also goes for any other bone in roasts we make: turkey, duck, venison, beef, lamb, pork, etc. Nothing goes to waste!<br />
<br />
If you can get extra chicken backs, necks and feet from your butcher, these make a great addition and are full of gelatin. You can also make a stock using a fresh whole chicken, just be sure to remove any extra fat from the neck and glands and remember, free range chickens are best!<br />
<br />
<div style="color: #e69138;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlC1brY4u2yT2jdmK5bj2E63USysLQmAsM31vINu6qzff7KoGmRkFf9d-qxsLKSJEA_MhZbhXhPpaAKg453ZHhhENhwHSB8vrJWX1dunQ0DceKAoWVhllBdAf0y5an_twT__AA5BsdSqg/s1600/_MG_9464a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlC1brY4u2yT2jdmK5bj2E63USysLQmAsM31vINu6qzff7KoGmRkFf9d-qxsLKSJEA_MhZbhXhPpaAKg453ZHhhENhwHSB8vrJWX1dunQ0DceKAoWVhllBdAf0y5an_twT__AA5BsdSqg/s400/_MG_9464a.jpg" width="400" /></a><u><b><span style="font-size: large;">Homemade Chicken Stock</span></b></u></div>
<br />
<u>Time:</u> 4 or more hours (Lazy Sundays work best)<br />
<br />
<u>Ingredients:</u><br />
<br />
1 whole free-range chicken or fresh/frozen chicken carcass (extra backs, feet and necks if available)<br />
1 large onion with skin on, halved<br />
2 carrots, peeled and coarsely chopped<br />
2-3 celery sticks, coarsely chopped<br />
small handful of peppercorns<br />
2 bay leaves<br />
water<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Place all ingredients in a large stock pot and fill with water (about an inch above the ingredients). Bring to a boil. You'll notice a white scum start to form and collect on the surface. Remove with a spoon, discard and reduce the heat. Simmer for a minimum of 4 hours. The longer you simmer your stock, the richer and more flavourful it will be. I usually simmer for roughly 6 hours.<br />
<br />
After 4 or more hours, remove whole chicken or pieces with a slotted spoon. If using a whole chicken, allow to cool, remove meat from the carcass
(reserve for soups and other delicious recipes like <b><a href="http://primalkat.blogspot.com/2012/01/yummy-chicken-salad.html" style="color: #3d85c6;" target="_blank">yummy chicken salad</a></b>). Strain the stock into a large bowl. If you want to remove the fat, you can place your bowl of stock into the fridge and allow the fat to rise and congeal. Skim this off and discard.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDqvQ6uoaPqBjlU_0U2c1kLS_0zrJkOQn5-Gexc6i1uRB0WPms3yKvzjBQY_mQKHX5B0veo2qoN_DpAAmU5YXe354T9tcnpf4upotpkqucypa1JqVNiLrwW8AL3gpYqG5sWYmgMBZObU/s1600/_MG_9484a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDqvQ6uoaPqBjlU_0U2c1kLS_0zrJkOQn5-Gexc6i1uRB0WPms3yKvzjBQY_mQKHX5B0veo2qoN_DpAAmU5YXe354T9tcnpf4upotpkqucypa1JqVNiLrwW8AL3gpYqG5sWYmgMBZObU/s400/_MG_9484a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ladle stock through cheesecloth</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT2Y2YbNwkP3r0FEmrhp4HtB_UZQWtF4qEsabB7Cb6t3UN8nk7mvqOFgJp3PhHItaoLHEc7AeW9vk9hDhkezYdw5P-9QUi2RzQxvdzTxnJrJ00_nE0BNm2l_6JcK6DjyDZ0037g1EbWk/s1600/_MG_9488a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT2Y2YbNwkP3r0FEmrhp4HtB_UZQWtF4qEsabB7Cb6t3UN8nk7mvqOFgJp3PhHItaoLHEc7AeW9vk9hDhkezYdw5P-9QUi2RzQxvdzTxnJrJ00_nE0BNm2l_6JcK6DjyDZ0037g1EbWk/s400/_MG_9488a.JPG" width="400" /></a>Lay cheese cloth in a wire mesh strainer and place over cleaned stock pot. Ladle stock through the cloth/strainer. Once strained, ladle stock into clean glass jars using a funnel. If you are planning to freeze, make sure you leave plenty of room as the liquid will expand. Failing to do this may cause the jar to crack and this is an unfortunate waste (that I am all too familiar with). Fill the jar to just the curve in the glass.<br />
<br />
Allow to cool on the counter and then place in the fridge overnight.
You can transfer jars to the freezer the next morning; this gives it
plenty of time to cool.<br />
<br />
Take out a few days before use or you can place in a pot of cold water and bring to a simmer to slowly warm the liquid.<br />
<br />
<br />Remember, save your bones!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhuw6-h5xqiZTEsjPspR2yt1oWo1MT6jxA0XH0PH3OEqTTmLhkUQLvg8xHfeKw5M9_pmb3KNpWTF9TRKSW6Ib3iCRmBNXunfxgaDEJQxaRrFgFZD3H1subAVouqK2ESfVzW-T9Mvq5TY/s1600/_MG_9491a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0tag:blogger.com,1999:blog-4578496627782506119.post-86778159297150368152012-01-29T19:11:00.000-05:002012-01-29T19:12:37.230-05:00Chicken: Dutch Oven StyleI've roasted a lot of chickens over the years (probably 1 or 2 per month). They're simple, delicious and they provide leftovers for the week for salads and lettuce wraps or just cold chicken with a little sea salt. I also always save the carcass, wrapping it up in the freezer and taking them out when I need to make more homemade stock. Good stuff! This time around, though, I thought I would try using the dutch oven method.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzGJfH3gLwg8iKPAo4FrOPIxAVPwCt35KV23thIZIDEKw42PU2E2ibskrg1ozBzZwPv1OoJzkZ-KfAqQXIvXjMe2fjqF8PsCWPrDFxUD7Qq0F5XPfvl4canVWSsnEZZBv0_EtOEuYsBQ/s1600/_MG_9426a.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzGJfH3gLwg8iKPAo4FrOPIxAVPwCt35KV23thIZIDEKw42PU2E2ibskrg1ozBzZwPv1OoJzkZ-KfAqQXIvXjMe2fjqF8PsCWPrDFxUD7Qq0F5XPfvl4canVWSsnEZZBv0_EtOEuYsBQ/s400/_MG_9426a.JPG" width="400" /></a>Preheat oven to 250 F<br />
<br />
<u>Ingredients:</u><br />
<br />
1 whole chicken (3-4 lbs)<br />
1 tbsp ghee (coconut oil or rendered animal fat of your choice is fine) <br />
4 cloves of garlic, whole<br />
2 medium onions, loosely chopped<br />
3 medium carrots, chopped<br />
1 sweet potato, cubed<br />
1 tsp dried thyme (fresh thyme if available)<br />
1 tbsp dried rosemary (fresh rosemary if available)<br />
2 good pinches of sea salt<br />
<br />
Place dutch oven on stove top and heat ghee (or preferred fat) on medium heat. Once well hot, place chicken breast side down into fat and sear for roughly 8 minutes. Use this time to prepare you veggies and add them in as you go. Once your 8 minutes is up, flip chicken and sear the back another 8 minutes. Add salt and spices.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7jucGGr7zGKgO_uc1Id3eOqkBTUOTKBurKKfWHonfSnSVWudLCOz_PXNkA4NHp-PnddAiATotzrj9ThgFVIEyxxDDTxkiZUq32OOZAHtjvLYhzHZtAEqinwh6FbyB-PkcKWX6Bo3Fms/s1600/_MG_9431a.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7jucGGr7zGKgO_uc1Id3eOqkBTUOTKBurKKfWHonfSnSVWudLCOz_PXNkA4NHp-PnddAiATotzrj9ThgFVIEyxxDDTxkiZUq32OOZAHtjvLYhzHZtAEqinwh6FbyB-PkcKWX6Bo3Fms/s400/_MG_9431a.JPG" width="400" /></a></div>
<br />
<br />
Once all veggies are in and searing is complete, cover with a tight fitting lid and place in the oven for 1.5 hours or until you reach an internal temperature of 180 F (legs should be loosened from the cavity and juices running clear).<br />
<br />
Once done, remove the chicken and place on a plate/platter. Using a slotted spoon, remove the veggies and place in a bowl. You will have a lot of liquid and fat left in the dutch oven, but you don't want this to go to waste. There is some goodness in there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDEAwb80lw4xVIhazRF4jAkzydO7K_H1Or0WbDs0CMTbCNxZTKDo9EJurDpJ2AseEE8WScTlnVqRH3ak5zmo1gGQpZpUXAZt4TisiYa5PkaHyomTtFGv7kRaMv8P7HiGYKJ6sakqayyI/s1600/_MG_9435a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDEAwb80lw4xVIhazRF4jAkzydO7K_H1Or0WbDs0CMTbCNxZTKDo9EJurDpJ2AseEE8WScTlnVqRH3ak5zmo1gGQpZpUXAZt4TisiYa5PkaHyomTtFGv7kRaMv8P7HiGYKJ6sakqayyI/s400/_MG_9435a.jpg" width="400" /></a></div>
Grab a wire mesh strainer and pour liquid through into a bowl. The fat will rise to the top. You can do two things with this. Either save it in a jar for near future use; the fat will solidify and the chicken juices will gel. I often use this for sauteing veggies when I'm making soups. Or you can skim the fat off (pouring through a gravy separator works best) and serve the juices with your chicken. I decided on the former this time.<br />
<br />
This method of cooking produces an <b>INCREDIBLY MOIST</b> chicken. Very flavourful and the veggies were delicious. I particularly love how soft the sweet potato gets. So yummy!Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com3tag:blogger.com,1999:blog-4578496627782506119.post-69196277905101287842012-01-22T22:20:00.001-05:002012-01-30T20:03:33.376-05:00Spiced Pork Shoulder<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGKoW5tcxfQySOPdUHcxK_9hoJDadCKnGwJRPOAuRHfiZYXfPORlgvLDbE3F80oYU9oqKU1rnh4_RzlQGIo77oW3rG1e4TiPrckGsPBV-d24KsVYySTVZqfHnAkfPD5rRpO7UQvynGqs/s1600/_MG_9402A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGKoW5tcxfQySOPdUHcxK_9hoJDadCKnGwJRPOAuRHfiZYXfPORlgvLDbE3F80oYU9oqKU1rnh4_RzlQGIo77oW3rG1e4TiPrckGsPBV-d24KsVYySTVZqfHnAkfPD5rRpO7UQvynGqs/s400/_MG_9402A.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork shoulder</td></tr>
</tbody></table>
I love cooking roasts and stews; foods that are perfect for creating delicious random meals throughout the week. The smell that permeates the apartment is warming and exciting and I can't wait to dig in when it's done.<br />
<br />
Saturday I cooked a pork shoulder, a usual standby in our home. I usually make it a couple of times per month and it's always delicious. The spices I use vary from time to time and I never specifically measure them when I cook, part of the reason I find it so difficult to post recipes here. Well, I decided to write it down this round. Everything is measured exactly how I made it, so if you get a chance to make it, I hope you enjoy it as much as we did.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGFn4iCQ8Q5IcYZp4edxChqNrsxdpYllpMJx6-eyWLmRC88yYGliyelg88ODn43Bmk1QLsk2K4n0WyjwtWhzz2yF5dR3aJVF2uvFi9rrZbI4ykVCImy3ozuC0ioJvv_Q4irmen-_9cvo/s1600/_MG_9403A.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGFn4iCQ8Q5IcYZp4edxChqNrsxdpYllpMJx6-eyWLmRC88yYGliyelg88ODn43Bmk1QLsk2K4n0WyjwtWhzz2yF5dR3aJVF2uvFi9rrZbI4ykVCImy3ozuC0ioJvv_Q4irmen-_9cvo/s400/_MG_9403A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rub that spice on good!</td></tr>
</tbody></table>
Preheat oven to 250 F<br />
<br />
1 3-4 lb bone-in pork shoulder<br />
1 cup red wine or broth of your choice<br />
1 medium onion, chopped<br />
3 cloves of garlic, sliced <br />
3 carrots, chopped<br />
5 baby turnips, halved<br />
<br />
<br />
<br />
<br />
<div style="text-align: right;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-Gac0UGJFuTb14QCd7DcKcUreBL7EzV5JNZ7DiTr05f__DY8MXkMBnweCW-ZBXdIHuc4p-gklQfZOUW0X80XOZRnC4GYfuwzaNHZBY_t4VqlmXo1w-4Zuri04ppOtFy0PeIXJdAhxZE/s1600/_MG_9408A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-Gac0UGJFuTb14QCd7DcKcUreBL7EzV5JNZ7DiTr05f__DY8MXkMBnweCW-ZBXdIHuc4p-gklQfZOUW0X80XOZRnC4GYfuwzaNHZBY_t4VqlmXo1w-4Zuri04ppOtFy0PeIXJdAhxZE/s400/_MG_9408A.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go in the oven!</td></tr>
</tbody></table>
<br />
Spice Rub<br />
<br />
2 Tbsp chili powder<br />
1 tsp dried thyme<br />
1/2 tsp garlic powder<br />
1/2 tsp ground mustard<br />
1/2 tsp salt<br />
1/2 tsp ginger<br />
1/2 tsp black pepper<br />
1/4 tsp cayenne<br />
<br />
Instructions:<br />
<br />
Prepare spices and rub over entire pork shoulder and place in a dutch oven. Slice garlic and loosely chop onions and toss them on top of the pork. Add 1 cup of red wine or broth, seal the dutch oven with a lid and place in the oven for 2 hrs @ 250 F.<br />
<br />
After 2 hours, remove from the oven and add your chopped carrots and halved baby turnips, put the lid back on and place in the oven for another hour.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSP_w4uuVwsVfhunNIcVq1Q-f7Kjr5bjsJ2VZE0u5dp_ZwJaOKTloa7C3sXl-Jw9sWFiNbrN73khlGkqno2HawJnE2B9Atw0WXwkAP5tc4Rfi4d4G1cheycwFizpgIunAxm8uPLvmJ1r8/s1600/_MG_9413A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSP_w4uuVwsVfhunNIcVq1Q-f7Kjr5bjsJ2VZE0u5dp_ZwJaOKTloa7C3sXl-Jw9sWFiNbrN73khlGkqno2HawJnE2B9Atw0WXwkAP5tc4Rfi4d4G1cheycwFizpgIunAxm8uPLvmJ1r8/s400/_MG_9413A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add chopped veggies 2 hrs into cooking</td></tr>
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Cook until the roast reaches an internal temperature of 190 F or slightly more. Pork will be super tender and super juicy and super delicious.<br />
<br />
Slice pork and serve with stewed veggies.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRu7jycAcbWRmAUC1LM8S_ibMLer4bRqjgFmeUJlsIB0NQ3tQwhGTpBr_AHr98SB1bt07Fb_RSYGGw5sNL26UXTVb97g1km7wMr583DR443Idi98n9Ge05epLKN43eG99mjL-yPENmPVU/s1600/_MG_9420A.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRu7jycAcbWRmAUC1LM8S_ibMLer4bRqjgFmeUJlsIB0NQ3tQwhGTpBr_AHr98SB1bt07Fb_RSYGGw5sNL26UXTVb97g1km7wMr583DR443Idi98n9Ge05epLKN43eG99mjL-yPENmPVU/s400/_MG_9420A.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super Delicious!</td></tr>
</tbody></table>
<br />Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0tag:blogger.com,1999:blog-4578496627782506119.post-50537593906768225722011-10-23T14:11:00.000-04:002011-10-24T07:22:39.138-04:00I Heart StewYesterday my mom and I visited one of Toronto's finest (in my opinion) farmer's markets at <b><a href="http://ebw.evergreen.ca/whats-on/farmers-market/" style="color: #3d85c6;">Evergreen Brick Works</a></b>. The market is open year round and garners many regular visitors visiting vendors offering crafts, organic/sustainable and local meat and produce, baked goods and specialty items. The fall harvest is plentiful this year and I've fallen in love all over again with root vegetables. I picked up some amazing squash, sweet potatoes, mixed greens, and a truly stunning selection of mixed roasting veg: beets, onions, potatoes, turnip, baby fennel and purple, orange, white and red carrots.<br />
<br />
A number of vendors supplied beef, pork, lamb chicken, venison, elk, fish and seafood. I decided this week I would try something different and on a whim picked up a beef heart (just under $9).<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAfcsxhJFwKAAQKeW7Z4wnAn5camBe8HP8sZ5xSkglmXV27yCNnnQ10Hb_kDSq54r7XmAUpcWwXW6fRSBnor8GqpJmPHHZq3ucoGdNZJv9L6Xvo_M8yQAGyV-HHaa0CcVX67yWjQkPOM/s1600/heart+1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAfcsxhJFwKAAQKeW7Z4wnAn5camBe8HP8sZ5xSkglmXV27yCNnnQ10Hb_kDSq54r7XmAUpcWwXW6fRSBnor8GqpJmPHHZq3ucoGdNZJv9L6Xvo_M8yQAGyV-HHaa0CcVX67yWjQkPOM/s400/heart+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2.72 lb heart</td></tr>
</tbody></table>
I'd never tasted beef heart and I didn't know the first thing about preparation or cooking. When I got home, I perused a few recipes on the internet and found that braising and grilling are the best options. Since I don't own a grill, I decided to make a stew, perfect for the recent and noticeable drop in temperature these days. First stop was the liquor store, because you can't make a decent stew without a nice red wine. It's also a way for me to enjoy the taste of alcohol since these days I'm a total lightweight and have <b><a href="http://primalkat.blogspot.com/2011/06/alcohol-tolerance.html" style="color: #3d85c6;">zero tolerance</a></b>.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_j9dDjr8szu4piTr5P2gsg0kPS9QYkpdKEVP8G9nmuGctGlMtTlhvrNZ0PwePcsYQ1HvAmUK0vZxH8hLZ6Fm57eOlO0w2d6-jmXhMoU8IYxegTlkaYg-mTa2b-2xu6J1UBJdkF_FujKo/s1600/heart+3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_j9dDjr8szu4piTr5P2gsg0kPS9QYkpdKEVP8G9nmuGctGlMtTlhvrNZ0PwePcsYQ1HvAmUK0vZxH8hLZ6Fm57eOlO0w2d6-jmXhMoU8IYxegTlkaYg-mTa2b-2xu6J1UBJdkF_FujKo/s400/heart+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping the vegetables</td></tr>
</tbody></table>
Oven preheated to 325 F <br />
<br />
Root veggies were prepped first:<br />
<br />
6-8 small - medium carrots chopped<br />
2 medium onions chopped<br />
2 medium potatoes* cubed<br />
3 gloves of garlic, chopped <br />
<br />
*Potatoes can be substituted for sweet potatoes or squash. Potatoes aren't generally "paleo" but I still eat them once in awhile without any issues.<br />
<br />
After all the veggies were chopped, we unveiled the mighty heart. I wasn't sure what to expect but was actually pleasantly surprised at how pretty it was. Yes, it was pretty. The surface was smooth and firm and the flesh was very dense; similar to the firmness you would find in raw tuna. I expected a lot more fat as videos I had viewed how to prepare had ample amounts that needed trimming, so I was pleasantly surprised I didn't have as much work to do.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yPRyByucD_HtEEu0fvUEHmdUpoLbmL5dZZiERJEraaIY6w9rV_eLQiJ2ylD0YctpuVHlggqL3SKaHSfDnq4N2I8P4aMb0Xg2VlYMydVLG2Gtp5hfbbSMRS07RG6F5iNwUEPdxeCaUPs/s1600/heart+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yPRyByucD_HtEEu0fvUEHmdUpoLbmL5dZZiERJEraaIY6w9rV_eLQiJ2ylD0YctpuVHlggqL3SKaHSfDnq4N2I8P4aMb0Xg2VlYMydVLG2Gtp5hfbbSMRS07RG6F5iNwUEPdxeCaUPs/s400/heart+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So pretty!</td></tr>
</tbody></table>
I removed the small amount of fat from the surface (saved it for some rendering later), opened it up and cut out the small tendons from inside. The heart was cubed and then dredged in almond flour for searing.<br />
<br />
I placed a dutch oven on the stove top on medium heat and added a couple of tablespoons of bacon fat. The heart cubes were seared on all sides and set aside. Once all the heart was seared, veggies were tossed in to the dutch oven and stirred. Beef heart was added back in along with:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3YnbZ1hxthkhnFDjlN4MLcq_Uql85fhV8EATdNE8ZMkhmnBYbaUVUaWwcPYg8LuzI2bJCvNRhkoqHaMA8r2Gi8GmcaQysfcda83gi6N0JcK4N8eDUOZ0oLk89umTe1p4W-OYbgbudjk/s1600/hear+stew.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3YnbZ1hxthkhnFDjlN4MLcq_Uql85fhV8EATdNE8ZMkhmnBYbaUVUaWwcPYg8LuzI2bJCvNRhkoqHaMA8r2Gi8GmcaQysfcda83gi6N0JcK4N8eDUOZ0oLk89umTe1p4W-OYbgbudjk/s400/hear+stew.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heart Stew: a new winter staple</td></tr>
</tbody></table>
<br />
1 tbsp dried rosemary<br />
1 tbsp dried thyme<br />
1 handful of sun dried tomatoes <br />
1 cup or so* of chicken stock (did not have beef stock, but still worked really well)<br />
1/2 cup* of red wine (your favourite brand)<br />
<br />
*These were unmeasured amounts of liquids, but approximately the measurement I was aiming for. I don't normally cook in specific measurements, one reason I find it so difficult to translate my recipes sometimes.<br />
<br />
With everything together, I threw it in the oven for 1.5 hours. After 1 hour I turned the temperature down to 275F.<br />
<br />
Garnish with sea salt and fresh ground pepper and enjoy! <br />
<br />
The smell of stew permeated the apartment and the results were incredible, both Robert and I really enjoyed it. The texture is difficult to describe, but has the slight creaminess you would find in beef liver without the strong organ meat taste. Big beefy flavour! I will definitely be buying this again; it's incredibly delicious and great if you're on a budget. If you've been thinking of giving this hard working muscle a try, I highly recommend it!<br />
<br />
<br />
~photos courtesy of Robert~<br />
<br />Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0tag:blogger.com,1999:blog-4578496627782506119.post-30882410560253410752011-09-18T16:44:00.001-04:002012-01-30T07:51:39.615-05:00Back to School and a Recipe!The leaves haven't started turning yet, but there is a definite chill in the air and the pumpkins are making their appearance at the markets. Fall is commencing and one long lost fall memory has made it's return in my life...back to school! I got through my first week of school with only a few hitches. I stressed myself out a little, lost my appetite and went through a nasty 18 hour migraine. Not a great start, but going through this week made me realize I need to adjust my work schedule. It may be just the first week and I know it's an adjustment, but the window I've given myself for study is very small. I require 2.5 hours per night of study time, minimum. There's a lot of content to cover and I already have a test next week :)<br />
<br />
However, I am loving classes. The teachers are compelling, students are engaging and aside from the crazy schedule, it's been a great week and I look forward to learning more.<br />
<br />
<div style="text-align: left;">
I've spent about 9 hour studying this weekend, so I thought I'd stop by here to give you an update and a recipe. Robert and I did a cleaning through the fridge/freezer and pantry this weekend and I found a can of organic pureed pumpkin (not expired). Feeling inspired with the upcoming fall season, I decided to make a batch of simple pumpkin muffins.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u style="color: #e69138;"><span style="font-size: large;"><b>Pumpkin Muffins</b></span></u> *recipe adapted from <a href="http://cavemanfood.blogspot.com/2008/11/mostly-paleo-muffins.html" style="color: #3d85c6;">Caveman Food</a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat oven to 350.</div>
<div style="text-align: left;">
<br /></div>
1 1/2 cups almond flour<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IwLwaid7wjaebtXdj3mgKAbFgD2emYcz6ijGYRePMztQYY5RJzhaJ__V3Nw5VgL_UsB34jMt88OaWXyp-R165gSpSCxvAygKyNMUCGM9YqpY-AdUYVzns788Gz9wkPr4iPSMCjZc0Pg/s1600/_MG_9006a.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IwLwaid7wjaebtXdj3mgKAbFgD2emYcz6ijGYRePMztQYY5RJzhaJ__V3Nw5VgL_UsB34jMt88OaWXyp-R165gSpSCxvAygKyNMUCGM9YqpY-AdUYVzns788Gz9wkPr4iPSMCjZc0Pg/s400/_MG_9006a.JPG" width="400" /></a></div>
3/4 cup pureed pumpkin (I used canned, but fresh would also be awesome)<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
3 eggs<br />
3 Tbsp maple syrup (My husband's uncle makes his own. It's incredible!)<br />
3/4 tsp cinnamon <br />
1/2 tsp each of nutmeg, cardamom, ginger <br />
1/4 tsp cloves<br />
1 tsp vanilla extract<br />
1/8 tsp salt<br />
<br />
Shredded coconut as a garnish<br />
<ul>
<li>Combine dry ingredients first and then add the wet. Mixes fine with a fork, electric mixer not required</li>
<li>Spoon batter into 12 paper muffin cups and garnish with shredded coconut (unsweetened) </li>
<li>Bake for 20 minutes or until an inserted knife comes out clean</li>
<li>Enjoy!</li>
</ul>
These came out really super moist and I enjoyed mine with some butter (so good). <br />
<br />
<div style="color: #6aa84f;">
<b>*Non-Paleo husband approved!*</b></div>Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0tag:blogger.com,1999:blog-4578496627782506119.post-73642169982217981162011-06-22T17:55:00.000-04:002011-06-22T17:55:04.969-04:00Farmer's Markets & Sunshine Breaks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIB3W4oWdtK-QBtpiy1cvOUuvrWxSu-xEV8yM0DqXNiWccbaxtWe_aiU6ruTXziYHbldxcyVDS_jX7ZJFuYRXRfysIdcQ-zLG323Y_Qo0w6u_uJh2NMTgWsiE_UiMdMd7i1bLX8PGbnO4/s1600/_MG_8580a.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="328px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIB3W4oWdtK-QBtpiy1cvOUuvrWxSu-xEV8yM0DqXNiWccbaxtWe_aiU6ruTXziYHbldxcyVDS_jX7ZJFuYRXRfysIdcQ-zLG323Y_Qo0w6u_uJh2NMTgWsiE_UiMdMd7i1bLX8PGbnO4/s400/_MG_8580a.JPG" width="400px" /></a></div><span id="goog_1058867574"></span><span id="goog_1058867575">It's been quite warm here in Toronto and for the first time in my life I'm enjoying it. I've always been a winter person. I love the snow, especially big heavy winter storms where you have to lift your knees really high just to take your next step. People curse, but I love it. There's something about it, slowing everyone down, makes me appreciate life a little more, if that makes sense at all.</span><br />
<br />
I've never much liked the summer heat or the sun for that matter but lately I've found an unusual appreciation for it. I take sunshine breaks everyday (weather pending) while at work. I sit in a grassy park in downtown Toronto, take my shoes off and feel the warmth on my skin and the coolness of the grass. I love my sunshine breaks. We'll see how much my appreciation lasts as the high humidity rolls in for July and August. We don't have air conditioning at home, nor do we plan on getting it. I feel battling the heat makes us stronger but it can make some nights a little difficult for sleeping. Cool showers and a fan usually do the trick :)<br />
<br />
The farmer's markets are in full force here and I look forward to taking my lunch scoping them out in the city. I love looking at fresh produce, asking the farmer's questions and relishing in my head all the creations I could make with all the food. It looks like it's going to be a good season.<br />
<br />
My delicious breakfast this morning from some fresh market goods:<br />
<br />
Three eggs lightly scrambled in coconut oil, garnished with dill. Red leaf lettuce and fresh raspberries with a simple extra virgin olive oil and balsamic vinegar dressing. So delicious.Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com1tag:blogger.com,1999:blog-4578496627782506119.post-58328840124435470792011-05-31T22:36:00.003-04:002011-06-01T22:22:03.350-04:00Bacon Sautee<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRowa7zechLG0DuURdUbVzdkKNinqzi9gK9RHaG9iqs2gWpLvyq4rxUO5Eh52dL9s9HPj4QxxJRKNcoRQPvtmfMvLeKqDdSr0KYo1vxb1CP2WGVbnfXIH2ZR7UHp1rjMB43vTSH41p4WA/s1600/_MG_8541a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRowa7zechLG0DuURdUbVzdkKNinqzi9gK9RHaG9iqs2gWpLvyq4rxUO5Eh52dL9s9HPj4QxxJRKNcoRQPvtmfMvLeKqDdSr0KYo1vxb1CP2WGVbnfXIH2ZR7UHp1rjMB43vTSH41p4WA/s400/_MG_8541a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Non-paleo husband approved!</td></tr>
</tbody></table>Bacon has been getting a bit of a bad rap lately in the paleo community. Sure, it's not a health food, but it's damn delicious! It adds incredible flavour to all types of cooking, it comes from one of the tastiest beasts that adorns us with pork chops, lard and rump roasts, and it has an incredible fat to flesh ratio that satisfies our salty fatty cravings.<br />
<br />
The butcher I get my bacon from uses minimal nitrates in preparation, but I've also found another high end grocery close by that sells nitrate free. It really all depends on how thrifty I'm feeling at the time of purchase. It's also very difficult to find bacon that is sourced from pasture raised pigs, not factory farm raised. Eating completely orthodox paleo can be very expensive and sometimes you have to pinch some pennies to save a little cash.<br />
<br />
Tonight's dinner featured a lovely array of organic vegetables (red pepper, asparagus, crimini mushrooms, snow peas, garlic and lemon juice) and our lovely friend bacon.Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com1tag:blogger.com,1999:blog-4578496627782506119.post-27082446333796155372011-05-15T22:28:00.000-04:002011-05-15T22:28:01.894-04:00Beets, Bacon and BeefTonight was leftover beet, bacon and spinach salad, adapted from the recipe Beets, Greens, 'n' Bacon from <b><a href="http://everydaypaleo.com/" style="color: #3d85c6;">Everyday Paleo</a></b>'s new book. The original recipe called for beet greens, but the beets I purchased were free of their tops, so I improvised with fresh spinach. The salad was served with leftover ribeye steak and I added a few more pieces of bacon for good measure.<br />
<br />
Robert doesn't like beets at all, but he was a good sport and tried it anyway. He still doesn't care for them :) <br />
<br />
Aaaaah bacon, what can't you do for a meal? <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83SjljZ0jT3GOFZH7J4lEqGybdD_aVAxhfocLEkQTIN73fZmfLIRioPY0Srqpz5-Qau7qgZZBTHsNixngTYMsOwLgI4FP5L05d3rynRMwV3h8Fm6hZSZTMSfMuFcH-Lzm7dgv15ORkBo/s1600/bbb.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83SjljZ0jT3GOFZH7J4lEqGybdD_aVAxhfocLEkQTIN73fZmfLIRioPY0Srqpz5-Qau7qgZZBTHsNixngTYMsOwLgI4FP5L05d3rynRMwV3h8Fm6hZSZTMSfMuFcH-Lzm7dgv15ORkBo/s400/bbb.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmm bacon!</td></tr>
</tbody></table>Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0tag:blogger.com,1999:blog-4578496627782506119.post-58740905908046483352011-03-21T22:55:00.001-04:002011-03-21T22:57:35.375-04:00Recipe: Spicy ShrimpIt's been a little while since I posted a recipe so I planned with my husband tonight to make my Spicy Shrimp. This recipe is from my mother and I've adapted it over the years adding even more spices to make the flavour all my own. It seems like a lot of ingredients and most of your time will be spent measuring out the spices, but the cooking time is really quick.<br />
<br />
Make sure you get everything together before hand.<br />
<br />
<b style="color: #e69138;"><span style="font-size: large;">Spicy Shrimp</span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZzEQh9vvj9G95hx6uueFYrhct_P-EwCtnNy1hzwYsxLgFT1w28YuqIdkanuTY-L-H2Zs_z__lxiGtLQlLU4D19hd1Q8RoOZb90UzsrIUo1LbwmJE2jN63AqZxlVEotnoawx-IYswq64/s1600/IMG_6322A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZzEQh9vvj9G95hx6uueFYrhct_P-EwCtnNy1hzwYsxLgFT1w28YuqIdkanuTY-L-H2Zs_z__lxiGtLQlLU4D19hd1Q8RoOZb90UzsrIUo1LbwmJE2jN63AqZxlVEotnoawx-IYswq64/s200/IMG_6322A.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spinach, mushrooms and butter</td></tr>
</tbody></table><br />
26-30 Black Tiger Shrimp, peeled and tails removed<br />
<div style="text-align: right;"></div>2 generous handfuls of baby spinach<br />
2 portobello mushrooms, cubed<br />
1/4 cup butter plus 2 tbsp<br />
1 tsp cayenne<br />
1 tsp black pepper<br />
1/4 tsp salt<br />
1/2 tsp crushed red pepper<br />
1/2 tsp dried thyme<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXSyIFiiF3X65TkDuDBhILM-QT8uU-PpVH1TbhbsW1vX8-juTKUdBfNKvO6ECafigOCVN8epP4JjSO71zhWiNC-8EKL6zbRGpCO6Tfe2SMTmCJwn9fULO0nq3HyspvmAaTyrjFIUxdV4/s1600/IMG_6324A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXSyIFiiF3X65TkDuDBhILM-QT8uU-PpVH1TbhbsW1vX8-juTKUdBfNKvO6ECafigOCVN8epP4JjSO71zhWiNC-8EKL6zbRGpCO6Tfe2SMTmCJwn9fULO0nq3HyspvmAaTyrjFIUxdV4/s200/IMG_6324A.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spices</td></tr>
</tbody></table>1/2 tsp dried rosemary<br />
1/8 tsp dried oregano<br />
1/8 tsp cumin<br />
1/8 tsp turmeric<br />
1/4 tsp dried ginger<br />
1 tsp curry powder<br />
2 cloves of garlic, minced<br />
1/4 cup of water, white wine or stock of your choice<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoOFv7Tr_qbKhzJEWYI5k79vaG0i2ZBdP8xzOYj8peyzBPYf86LaiE18UjJxDQIa6_hV-KHTGaCVBIE-1ISxgNGPugHUXHLQg3nvqbALzlfEbE31n9HCNJ9TfABS6CYkUqLIHMsfWZnU/s1600/IMG_6327A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoOFv7Tr_qbKhzJEWYI5k79vaG0i2ZBdP8xzOYj8peyzBPYf86LaiE18UjJxDQIa6_hV-KHTGaCVBIE-1ISxgNGPugHUXHLQg3nvqbALzlfEbE31n9HCNJ9TfABS6CYkUqLIHMsfWZnU/s200/IMG_6327A.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">melted butter & garlic</td></tr>
</tbody></table>On medium heat, melt the 1/4 cup of butter and add the garlic. Saute mushrooms and spinach and set aside on a plate.<br />
<br />
Add the extra 2 tbsp of butter to the pan with all of the spices and 1/4 cup liquid (I used water for this recipe). Turn temperature to medium high heat and add shrimp.<br />
<br />
Saute shrimp until opaque in the centre. Reduce heat to minimum.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvZTmRjDldjVYC2RmNNw0CgTY2jnrNv_L6Qi2jgh9okS_sl_ZOSxjgSzkhZOOA3HHTXDSC6vkqwyJLKUfO6F8p_dd3OYWNV-4gmj5_HwzgswgofWCjSwRacTj4GMMS67oD-R05Pmd9Ak/s1600/IMG_6334A.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvZTmRjDldjVYC2RmNNw0CgTY2jnrNv_L6Qi2jgh9okS_sl_ZOSxjgSzkhZOOA3HHTXDSC6vkqwyJLKUfO6F8p_dd3OYWNV-4gmj5_HwzgswgofWCjSwRacTj4GMMS67oD-R05Pmd9Ak/s200/IMG_6334A.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sauteed mushrooms & spinach</td></tr>
</tbody></table>Add the mushrooms and spinach back to the shrimp and mix together. As most of the spinach wilted with the first saute, I threw in another handful of spinach in and stirred through. I like some larger leaves in the final dish.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWrr-nAR99zOSAXmvMw2vPe_ddKlu6qQy4SZ-e-XcRSbItYlbVPsWycrAUs-e3lpkdilh7VGcgNSr3nWeyJdb3cHtO_aczFaTpH5fdQsKOYKobGLA_pFkn7Oi90y_QcOA2sxs3lTU-9Q/s1600/IMG_6340A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQWrr-nAR99zOSAXmvMw2vPe_ddKlu6qQy4SZ-e-XcRSbItYlbVPsWycrAUs-e3lpkdilh7VGcgNSr3nWeyJdb3cHtO_aczFaTpH5fdQsKOYKobGLA_pFkn7Oi90y_QcOA2sxs3lTU-9Q/s200/IMG_6340A.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shrimp gettin' some love</td></tr>
</tbody></table><br />
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeGiA9XJXNLjkG1wK4RXg94ApJKN1QqOTvfX4fOCt6TVPyHvp3cS8V2P8_HmBlnMo_km5Dmvn9Du_YpB7RcCVy06ldgTFQ_0pNh1noVG3a6hutOcRrDrv4ZgHZFgHoeUNBN2NEuMTdkE/s1600/IMG_6351A.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeGiA9XJXNLjkG1wK4RXg94ApJKN1QqOTvfX4fOCt6TVPyHvp3cS8V2P8_HmBlnMo_km5Dmvn9Du_YpB7RcCVy06ldgTFQ_0pNh1noVG3a6hutOcRrDrv4ZgHZFgHoeUNBN2NEuMTdkE/s200/IMG_6351A.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the veg back in</td></tr>
</tbody></table><br />
<br />
<br />
Snow peas work really well in this dish as well as asparagus and cherry tomatoes. Try out your own combination of spices . If it's too spicy, reduce the cayenne and black pepper or omit the red pepper flakes. For a different take, remove the curry, turmeric and cumin. The possibilities are endless :)<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb9ZwZoiJSxqVkANbUtHBbRSZ0hBe2gO27TGNLK1tAvAUeLvDs3VEaUxnqgB6HiKa4qxqcJjwilbNNREhr20CbrV8KTRs5hLDV_VoQULAZh47HnJlJ0w0vjIsp7wzl40VSNyAKeUMG5o/s1600/IMG_6357A.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb9ZwZoiJSxqVkANbUtHBbRSZ0hBe2gO27TGNLK1tAvAUeLvDs3VEaUxnqgB6HiKa4qxqcJjwilbNNREhr20CbrV8KTRs5hLDV_VoQULAZh47HnJlJ0w0vjIsp7wzl40VSNyAKeUMG5o/s400/IMG_6357A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bon Appetit!</td></tr>
</tbody></table>Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com6tag:blogger.com,1999:blog-4578496627782506119.post-83073448148511928122011-03-03T15:21:00.000-05:002011-03-03T15:21:10.406-05:00The Breakfast Hors D'oeuvre <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It didn't dawn on me until I had one left on my plate that I should post these. Homemade egg salad on top of lovely crisp bacon. They were really really good and I was really happy with my very first batch of homemade mayonnaise (recipe to follow in the near future). I usually like to test recipes out a few times before I post them, just in case they require any tweaking.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This however, I just threw together this morning and decided last minute that I needed to share it with you. </div> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghN4BdBj-cMlIPKmub2FRSx7QKZ1PLJcR4bu2uywYEL_xKJyAADuoEuHLV9Z1_dlgQci9QUZsR3BhR0S4qn3gpk1ru09bqclRLYxTm5UncroM0CVmt3q_nkRDDJcdDzaje9sByOTaU5H0/s1600/IMG_6054A.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghN4BdBj-cMlIPKmub2FRSx7QKZ1PLJcR4bu2uywYEL_xKJyAADuoEuHLV9Z1_dlgQci9QUZsR3BhR0S4qn3gpk1ru09bqclRLYxTm5UncroM0CVmt3q_nkRDDJcdDzaje9sByOTaU5H0/s400/IMG_6054A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmm</td></tr>
</tbody></table> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div> <div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="text-align: left;">What you'll need:</div><br />
2 Hard Boiled Eggs*<br />
1 heaping Tbsp of Homemade Mayo<br />
1 Green Onion, chopped<br />
2 strips of Bacon, cut in half<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">*I usually have hard boiled eggs on hand in the fridge for impromptu snacking and salad editions.</div><ul><li>Cook bacon strips on medium heat until crisp and set aside on a paper towel.</li>
<li>In a bowl, smash your eggs and add the mayo and chopped green onion. Stir with love.</li>
<li>Add a tablespoon of Egg Salad to the bacon and garnish with some fresh ground pepper.</li>
<li>Enjoy!</li>
</ul>Happily Serves 1<br />
<br />
You can, of course, cook more bacon and boil more eggs to serve more people. A sprig of fresh dill would also compliment this nicely. <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LylKIoDDkwgYHR1P7kmJffYVxY7N3HuoOEKEFBDI2c9TY-XUXTlZHU38wCPzs8tvsKtew460x7liAxQJk1mz6MFMq0sSok68Ohcg0gWnr6xi0OUqg8zW3Ak2AS2Mz7Lz6QDLWDMlbIE/s1600/IMG_6062A.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LylKIoDDkwgYHR1P7kmJffYVxY7N3HuoOEKEFBDI2c9TY-XUXTlZHU38wCPzs8tvsKtew460x7liAxQJk1mz6MFMq0sSok68Ohcg0gWnr6xi0OUqg8zW3Ak2AS2Mz7Lz6QDLWDMlbIE/s400/IMG_6062A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The other side of Mmmmm</td></tr>
</tbody></table></div>Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com3tag:blogger.com,1999:blog-4578496627782506119.post-31485218413152042102011-02-06T19:01:00.000-05:002012-01-24T14:52:25.490-05:00Primal KetchupQuite a busy weekend and it's not even over. Many of our regular chores were accomplished like cleaning, shopping and a kitty litter overhaul. I fought with a laundry machine today which decided to quit part way and leave our clothes in a lake of dirty water. I had to haul the soaked mass upstairs and wash it in the tub (I wasn't going to waste another $2 to wash it again). To make matters worse, it was a load of towels and some sweatpants which equals frickin' heavy when wet. I filled the tub with warm water and soap and did a grape stomp for a bit. It made me think of <a href="http://www.youtube.com/watch?v=aMS0O3kknvk"><b><span style="color: #3d85c6;">this</span></b></a> and I smiled.<br />
<br />
I overcooked a beautiful Tri Tip Roast on Friday night and I'm debating over some ideas of how I can consume it so it's not wasted in the garbage. We prefer our beef medium rare (and sometimes even on the rarer side). This "thing" I pulled out of the oven resembles more of a grey brown. It's tough, lifeless and probably because it's a fairly lean cut, dry as dust. I haven't tried it yet, I just occasionally take it out of the fridge and peer at it through the glass container like some specimen in a jar. This might be a case where I bring out the homemade ketchup and drown the poor bugger.<br />
<br />
Homemade ketchup you ask? Yes, I've mastered it!. The recipe is slightly tweaked from <a href="http://www.amazon.ca/Primal-Blueprint-Cookbook-Grain-Free-Gluten-Free/dp/0982207727"><b><span style="color: #3d85c6;">The Primal Blueprint Cookbook</span></b></a> and it is AMAZING!<br />
<br />
<span style="color: #990000; font-size: large;"><u><b>Primal Ketchup</b></u></span> <br />
<br />
Ingredients:<br />
<br />
1 can (6 ounces) tomato paste<br />
2/3 cup cider vinegar<br />
1/3 cup water<br />
3 Tbsp pure maple syrup (optional)<br />
1/2 small cooking onion, minced<br />
2 cloves garlic, minced<br />
1/8 tsp ground allspice (I don't actually own allspice, so I combine cinnamon, nutmeg and cloves as a substitute)<br />
1/8 tsp ground cloves<br />
1/8 tsp black pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15PBUh67cclNp6_lG4R-ZW0reg2IFycS5ksj6sxf6bRrIFdngzHmBiaR1IeLSA-eYQmoHGZToLTZ4uFU9Wf-c_-iJ26kDyFZm4Dlu5NghEkZk5DiWpeNPaKSsp6P36qKocf3fWr2aRm0/s1600/20110206_0484A.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15PBUh67cclNp6_lG4R-ZW0reg2IFycS5ksj6sxf6bRrIFdngzHmBiaR1IeLSA-eYQmoHGZToLTZ4uFU9Wf-c_-iJ26kDyFZm4Dlu5NghEkZk5DiWpeNPaKSsp6P36qKocf3fWr2aRm0/s400/20110206_0484A.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
You can mince the onion and garlic together first in a food processor and then add the rest of the ingredients.</div>
<div class="separator" style="clear: both; text-align: left;">
Whiz until smooth. You can add a bit more water if the paste is too thick. Store in a mason jar in the refridgerator. Makes roughly 1.5 cups.</div>
<br />
This isn't as sweet as commercial ketchup (we don't need a heavy insulin spike) and there is more of a vinegar bite, which is lovely in my opinion. I added more onion than the original recipe calls for because onion is awesome. Actually, I couldn't be bothered to measure 3 Tbsp of minced onion, so I just cut one in half and threw it in the food processor. Close enough and makes a super awesome punch of onion!Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com4tag:blogger.com,1999:blog-4578496627782506119.post-50131489987251295142011-02-03T17:49:00.000-05:002011-02-03T17:49:35.738-05:00Roasted Sweet PotatoI used to make these regularly back in the day. I'd dress them in olive oil with the seasonings varying each time. They were an incredible meal accompaniment but since going paleo, I don't indulge in as many starchy foods. I've also stopped cooking with Olive Oil and save it for raw consumption in salads and such.<br />
<br />
Enter Bacon Fat<br />
<br />
I massaged these puppies with a couple of tablespoons of bacon fat and the flavour was to die for. Little sweet bacon morsels. Delish!<br />
<br />
<u><strong><span style="font-size: large;">Roasted Sweet Potato:</span></strong></u><br />
<br />
Preheat oven to 400 F<br />
2 Sweet Potatoes, peeled and chopped<br />
1 Tbsp Dried Rosemary<br />
1/2 Tsp Garlic Powder<br />
2 Tbsp Bacon Fat<br />
Pinches of Sea Salt to taste<br />
<br />
Line baking pan with foil and spread out chopped sweet potato. Sprinkle spices over sweet potato. You can either throw bacon fat on top or just place it in your hand cause it's going to get messy. Lovingly massage the bacon fat, coating each morsel until evenly greased. Throw in the oven for 20 minutes or until tender. <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88IU5mhi9-XCF8_qKJAJ6AHjTcDHA7HahWYRGq9UolygX7AaqHDpLz2qymPW1Ed0a2UnfRk8cIOLgjKjgBn_Pv1J5BX31hFizyu1R8_d8LO8Qci5B6qxMIhICifk_bLZgjTVTVsw0RmI/s1600/20110203_0474A.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88IU5mhi9-XCF8_qKJAJ6AHjTcDHA7HahWYRGq9UolygX7AaqHDpLz2qymPW1Ed0a2UnfRk8cIOLgjKjgBn_Pv1J5BX31hFizyu1R8_d8LO8Qci5B6qxMIhICifk_bLZgjTVTVsw0RmI/s400/20110203_0474A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 Tbsp Bacon Fat, 1 Tsp Dried Rosemary, 1/2 Tsp Garlic Powder</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmvw85dUUaTUp_dKAy2lSbu0rYoPAs831gc5IRSdHXx6yvu49a39WEuWTAjoF4fu3Hqo-pmGI-ppC_VSMqm7wYRY-P1c1cmA5dAbJyI65l70DIlv9rYePWJvlmtvNbehnR_-DLhXbAyc/s1600/20110203_0473A.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmvw85dUUaTUp_dKAy2lSbu0rYoPAs831gc5IRSdHXx6yvu49a39WEuWTAjoF4fu3Hqo-pmGI-ppC_VSMqm7wYRY-P1c1cmA5dAbJyI65l70DIlv9rYePWJvlmtvNbehnR_-DLhXbAyc/s400/20110203_0473A.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add ingredients to chopped sweet potato and massage.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz01lM1ncuePeMWOVZ7STYeCxeNkYUbzAxe3_QfZCS97pUoPR6KH_xOpLnvIxE0hyoz8wNlCJv9rIFKvb2xANe8dLOV-vW8WjRKnTukiSp8h-1hFjKyUSJHpRkFfISnoe9R3QHnGjg0D8/s1600/20110203_0475A.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz01lM1ncuePeMWOVZ7STYeCxeNkYUbzAxe3_QfZCS97pUoPR6KH_xOpLnvIxE0hyoz8wNlCJv9rIFKvb2xANe8dLOV-vW8WjRKnTukiSp8h-1hFjKyUSJHpRkFfISnoe9R3QHnGjg0D8/s400/20110203_0475A.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Try not to eat the whole pan</td></tr>
</tbody></table>Kathttp://www.blogger.com/profile/11022908683008824825noreply@blogger.com0