Paleo Eats: 4/20/11

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Work resumed tonight and I didn’t perform a Snoopy happy dance. Oh well. Time to bring home the bacon, or in my case, the ½ hog.

For breakfast, I made a frittata with leftover emergency protein, nuked frozen broccoli, Sunny Paris seasoning, and a dollop of full-fat Greek yogurt. I ate half of it with some sliced avocado and Primavera salsa.

I made a big pot of garbage soup with the homemade stock I made a few days ago and threw in some leeks, green garlic, carrots, parsley root, zucchini, canned tomatoes, and chard.

For lunch, I ladled myself a bowl…

…and ate it along with an Applegate Farms organic chicken apple sausage, sauerkraut, and my sister’s homemade mustard.

After lunch I plopped a chicken in the slow cooker

…and then I picked up my monthly meat CSA box

…and the extra four dozen eggs I ordered.

I foresee some frittatas in my future…

After a two hour nap, I woke up and took Big-O to his T-ball game. I came home and took the roast chicken out of the slow cooker

…pureed the sauce…

…broiled some asparagus drizzled with balsamic vinegar…

…prepared a large bowl of winter squash puree

…and sautéed some mushrooms in butter with Fox Point seasoning.

No special meals for the boys tonight!

Yes, eagle eyes, that is a zombie sippy cup at the table.

Here’s my dinner plate:

After tucking the kids in bed, I packed all my crap for work and set off for the hospital. Yippee! Can you sense the forced enthusiasm? Very perceptive, you are.

Sous Vide Rack of Lamb (Take 2)

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Our meat CSA had a 10% discount on all lamb products this month, so I stocked up our chest freezer with mutton-y goodness. I’ve made sous vide rack of lamb before with good results so I wanted to make them again tonight. 

Here’s the small amount of work I did to feed 5 hungry adults:

I patted my two racks dry and liberally seasoned them with salt and pepper.

As you can see, these racks are pretty meaty compared to the ones I get from Costco or Trader Joe’s. I didn’t use a special spice rub because I was too lazy to pull one out.

I vacuum sealed the racks and stored the packets in the fridge until I was ready to sous vide them.

Right before noon, I put the lamb racks in the SousVide Supreme set at 130 F and let them cook for 6-8 hours.

After they were finished cooking, I dried them off..

…scorched them with my kitchen torch, and sprinkled on Sagemary finishing salt.

Yes, more salt. I like salt.

Tonight’s racks were a tad bloodier than I like and I’m not super happy about the unrendered globs of fat (again). That being said, the meat was pretty damn tasty.

Next time I sous vide a meaty rack of lamb, I’ll crank up the cooking temperature to 133 F and let them steep in the bath for at least 8 hours. Also, I might try a combination of pan searing and blow torching to get the perfect finish.

Paleo Eats: 2/16/11

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In the past 24 hours, I’ve slept only two hours. It’s normal for me to be sleep-deprived every other Wednesday (the day I flip back to being diurnal), but today was worse than usual. I had a post-shift meeting to attend — and then Big-O had a medical emergency this morning (he’s fine now, by the way), so I ended up staying at the hospital for fifteen hours straight (10 hours of work + 1-hour meeting + 4 hours in the ED) instead of my regular ten. It therefore goes without saying that this post will be short and sweet. Well, maybe a bit sour, too, due to lack of sleep.

At work (pre-medical drama), I ate a ton of packed grub. First up was a box of leftover sous vide pork chops wrapped in bacon, nuked frozen green beans, and sautéed baby chard with shiitake mushrooms and bacon.

As a snack, I threw down some berries with chilled coconut milk

…and a handful of macadamia nuts and coconut flakes.

My last meal at work was a container of Asian ground beef and cauliflower fried “rice.”

After the ordeal in the ED was over, I groggily drove home with Big-O. I was starving, so I devoured some melted coconut butter and macadamia nuts before knocking out for an all-too-brief two-hour nap.

When I woke up, I hopped in the car to go pick up my monthly meat CSA box. I recently upgraded to Marin Sun Farm’s package #2, so we now receive seventeen pounds of meat per month, which is kind of awesome. I filled up our new chest freezer with four T-bone steaks, two stewing hens, a boneless pork shoulder roast, pork spare ribs, three pounds of ground beef, a pound each of ground pork and lamb, and a partridge in a pear tree.

Now I just have to remember to defrost the meat in time for dinner…

Since I was tired and both of my kids were couch-ridden due to illness, we all just vegged out and stared at Scooby-Doo on the TV until my hubby came home from work. I’m telling you, watching the Mystery Inc. gang can be soul healing.

Dinner was super-quick and easy. I sautéed some tatsoi rabe in ghee with some chicken broth…

…and served it with Italian sausage and a fried egg (sprinkled with Fines Herbes).

Good night!