Paleo Eats: 2/13/11

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Tonight’s my hump day so I only have three more nights to work after tonight. Slowly but surely I’m eeking through this workweek. What’d I pack for my meals? I thought you’d never ask!

Here’s what I gorged on from midnight to midnight:

The first snack of the night was a can of sardines.

This imported brand has fancy packaging but my fishies had a few too many scales on them. Scales make me angry.

My “lunch” box was filled with leftover tandoori chicken, sauteed spinach and bacon, and winter squash puree.

To settle my grumbly stomach, I snacked on some macadamia nuts and coconut flakes at 4:00 a.m.

My last meal at work was a box of leftover kebabs and nuked green beans.

You know how there are some leftovers you look forward to eating again? Charred meats make me smile.

After work, I came home and hung with my family. An hour later, I met up at the Mountain View Farmer’s Market with my new CrossFit buddy, Erin. Even though I picked up my vegetable CSA box yesterday, I still bought a ton of produce and a couple boneless pork roasts to boot. Once you go Paleo, you can never have too many veggies and meat. Plus, my hubby set up our new chest freezer so I’ll be hoarding animal parts from here on out.

After snoozing the afternoon away, I woke up and made some chow for the family. I know it seems like I love to cook but sometimes it’s a real pain in the ass getting a Paleo meal on the table. Luckily, tonight’s dinner required minimal prep work and still turned out tasty. I didn’t even take out a knife and cutting board to chop stuff up. And it was on the table after only 40 minutes of me slowly puttering around the kitchen. Really.

I grilled up some Tabil-seasoned grass fed rib eye steaks

Tabil-seasoned sauteed shrimp

…and roasted broccoli.

Here’s my plate of surf ‘n turf:

X-mas With the In-Laws

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Tonight, we went to another potluck buffet bonanza at Fitbomb’s parents’ place. My contribution to the dinner was a platter of roasted cauliflower seasoned with Tabil.

I tossed the florets in macadamia nut oil, Tabil, salt, and pepper prior to roasting.

Here’s my paper plate piled with veggies and roast meats:

That’s a piece of vein-y turkey on top, not worm-infested meat.

Sous Vide Lamb Chops: It’s What’s For Dinner

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I got six beautiful lamb chops gifted to us last night so I sous vided them for dinner tonight.

Aren’t these pretty?

I seasoned them with some Dukka, salt, and pepper…

… and then vacuum sealed them.

At 3:30 p.m., I popped them in my SousVide Supreme (set at 130 F) so they’d be ready to take out in 2 hours.

Here are the chops straight outta the bath.

Not so pretty but trust me, it gets better.

I heated a couple tablespoons of lard in my cast iron skillet over medium-high heat and I seared them for 1½ minutes on each side..

…and then I seared the fatty edge for about a minute.

See? I told you they’d be pretty again — pretty tasty! (Sorry for the lame pun.)

I served the chops with Tabil seasoned roasted cauliflower in lard. I set the oven to 400 F on convection roast and tossed the florets every 15 minutes until they were nice and toasty on the outside and tender on the inside (~35 minutes total).

From now on, I’m gonna be roasting my veggies with lard in our oven set on convection roast.

For my second veggie side, I took some frozen haricot verts out of the freezer, threw on 2 pats of butter, and nuked the dish for 3 minutes.

Then, I seasoned them with salt and pepper.

Here’s my finished plate:

The chops were yummy. I actually think these lamb lollipops would’ve tasted better if I’d roasted them the  conventional way in the oven (more crispy, rendered fat).  But that would take a skilled chef. Sous vide ensured that I didn’t waste this wonderful meat.

Thanks H & B! You guys are the best!

Easy Broiled Tabil Seasoned Mini Beef Patties

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I had a pound of ground grass fed beef thawed in the fridge, but I wasn’t sure what I was gonna do with it. I didn’t want to make Mexican seasoned ground beef AGAIN, and I didn’t want to make anything as involved as kofta kebabs. I was craving something kebab-y but easy. So I came up with these Tabil seasoned broiled mini patties.

What to assemble:

  • 1 pound of ground meat (I used grass fed beef)
  • 1 tablespoon of tabil seasoning
  • 2/3 tablespoon of kosher salt
  • 3 large shallots, coarsely chopped
  • 6 cloves of garlic, minced
  • coconut oil

What to do: 

Preheat your broiler and make sure the top rack is about 5 inches from the heating element.

Line a baking sheet with heavy duty aluminum foil and grease well with coconut oil.

Place your ground meat in a medium sized bowl.

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Blitz the shallots in your food processor.

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Add the shallots, minced garlic, Tabil seasoning, and salt to the ground meat. Use your hands to mix everything well.

Form meat into patties, making sure they’re less than an inch thick.

Place patties on baking sheet and stick under the broiler. Broil on one side for 4 minutes, then flip over and broil for another 2 minutes or cooked through. I have a super hot broiler so yours might take a little longer. Plus, it makes your whole kitchen smoke up so keep your windows open!

I served the patties with some Dukka seasoned mushrooms sautéed in butter, leftover braised cabbage, and a dollop of lebneh.

Tasty and easy.  I may never make real kebabs again.

Cabbage and Leftovers: It’s What’s For Lunch AND Dinner

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My first meal of the day was lunch. I’m working on my intermittent fasting but, honestly, it’s really hard to push it past 12 hours.  I find that if I’m out of the house it’s a lot easier to keep my fast going.  If I’m at home, I keep opening up the pantry and I’m counting down the seconds until my 12-hour fast is over.  Plus, I stuff my face all the time when I’m home. Sigh.  Good thing all the stuff I cram in my mouth is Paleo or Lacto-Paleo. Back to lunch…

Ain’t this a cute cabbage?

Would it seem cuter if I told you it fit in the palm of my hand? It was so damn cute, I bought three of them last weekend so I knew I had to cook them off soon.  Hell, why not cook them all off today?

For lunch, I combined this tiny ½ lb cabbage with a small Cipollini onion and sautéed them up in some butter.

Then, I nuked leftover seasoned beef with Tabil and topped my sautéed cabbage with it. 


I was still ravenous so I ate some coconut flakes, macadamia nuts, and labneh topped with Fitbomb’s addictive Paleo trail mix.

I bought this labneh from Crossroads Market.  It was made in-house, super thick, creamy, and delicious.  I don’t eat a ton of dairy but I LOVE full-fat drained yogurt.

It’s so good that just a little bit later,  I ate some more labneh with eggplant pesto and baby carrots

For dinner, I transformed my remaining two mini cabbages into the World’s Best Braised Cabbage. Since I’ve decided to do more cooking with lard, I replaced the olive oil in the recipe with liquified lard.  See the lard? It looks like melted candle wax!

Here’s the dish covered and ready for the oven:

After 2 hours in the oven, it was tender, carmelized, and super tasty:

I also sautéed some cremini and shiitake mushrooms with half a blitzed onion, minced garlic, and Tabil seasoning.  Damn.  I love this zesty seasoning!

Fitbomb and I shared the one remaining sous vide pork chop in our fridge but I thought the picture would look lame if the chop was cut down the middle.

Stock Your Pantry with Spice Hound Spice Blends

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I love to eat but am incredibly lazy. Good thing I’m willing to pay through the nose for items that make me seem like a good cook without any actual technical skill (e.g. SousVide Supreme).

In all seriousness, I think if you use high quality ingredients, your food will taste awesome without too much work.  And you don’t have to spend a ton of money.  For example, I love the spice blends from local spice purveyor Spice Hound.  They’re all really fresh, unique, and tasty and they cost ~$6-7 per half-cup container. I’m always on the look out for new spice blends because they’ll help you save so much time in the kitchen.

I bought these three sugar-free blends at the farmers’ market last Saturday:

Tabil is a Tunisian spice blend with a spicy kick made with coriander, minced garlic, crushed red pepper, and caraway seeds.  I cooked up some ground beef and diced onions tonight and seasoned it with some Tabil, salt, and pepper.  The dish took minimal work but tasted amazing.

Fajita & Taco Seasoning is a fantastic blend with ancho, Mexican oregano, garlic, thyme, tomato, sea salt, Worcestershire.  The crap you get at the store always has tons of sugar. I know you can make your own (and I have) but I’m lazy, remember?

 

I am really excited to experiment with Dukka.  It’s a traditional Egyptian spice blend with hazelnuts, sesame seeds, coriander, and cumin. 

The owner, Tammy Tan, is super nice, informative, and helpful. They have a new storefront in San Francisco and stands at a ton of farmers’ markets in the Bay Area.  I can’t wait to try more of their spices, salts, and blends!