Paleo Eats: 3/7/11

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Since I’d already prepped lots of food yesterday, I wasn’t super keen on doing a lot of cooking today.

For breakfast, I microwaved a few leftover curried beef, mushroom, shallot, and chard mini frittata muffins with some broiled asparagus.

I also drank my last bowl of garbage soup.

After dropping Big-O off at school, Little-O and I went to the hardware store to buy a canister of butane for my kitchen torch. Then we went to the grocery store so he could push a “baby cart” around and I bought some whole sweet potatoes…

…and pureed sweet potatoes.

Dallas told us these cans were a totally legit, shelf-stable, portion-controlled, ready-to-eat way to get your carbs post work out. Plus, they were on sale. Okay, fine. I just want to eat baby food.

When we got home, I whipped up a batch of cheesy ‘n beefy mini frittata muffins for Big-O and Little-O’s lunch.

For my lunch, I reheated a box of leftover roasted chicken thighs with shallots, stir-fried kale and bacon, and cauliflower puree.

In the afternoon, I was grazing a lot and some of the stuff I inhaled included a hard boiled egg, roasted turkey deli meat, carrots, roasted red bell peppers, macadamia nuts, coconut butter, and coconut flakes. Yes, I’m a mindless snacker. I’m working on it!

For dinner, I sous vided some Wild King Salmon fillets (126 F for 15 minutes). After I took them out of the bag…

…I charred them with my new kitchen torch.

Believe me, I know I caused all sorts of oxidation to occur by blasting my extra virgin olive oil poached fish with a 2300 F flame but the pyromaniac in me couldn’t resist.

I served the fillet with sautéed spinach and shallots, sautéed mushrooms with garlic, and leftover broiled asparagus.

The torch is awesome. Can’t wait to use it again.

Paleo Eats: 2/28/11

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More Paleo eats coming your way…

My first meal at work was a can o’ sardines.

I gotta say this brand isn’t my favorite. Maybe I happened upon a bad can but the texture was mushy and there was an off-taste to it. The little fishies didn’t taste spoiled but, then again, botulism spores are tasteless. If you don’t see a post tomorrow, you’ll know it’s ‘cause I’m paralyzed and not because I’m lazy.

For snack, I ate a couple of mini frittata muffins

…and some curried cream of broccoli soup with sous vide chicken breast.

Then, I ate a handful of macadamia nuts and coconut flakes. I didn’t eat a final meal at work because, surprisingly, I was still full.

When I got home, I portioned…

…skinned…

…seasoned (with Sunny Paris seasoning, salt, pepper, and frozen cubes of extra virgin olive oil), and vacuum-sealed the wild King salmon fillets I bought yesterday at the farmers’ market. I put the prepared packets on ice in the fridge and preheated the SousVide Supreme to 130 F.

By this time, I was pretty hungry so  I made myself a small chicken salad (with leftover rotisserie chicken and homemade Paleo mayonnaise) over a bed of greens, shredded carrots, and roasted red bell peppers.

After I scarfed down my salad, I went to bed.

When I woke up at 5:30 p.m., I plopped the salmon fillets into my water oven and made a tray of roasted curried cauliflower

…sauteed a  bunch of assorted mushrooms (white buttons, shiitake, and trumpet mushrooms from Far West Fungi stand) with minced garlic, Sunny Paris seasoning, a splash of dry vermouth, salt, and pepper…

…and broiled two bunches of avocado oil coated asparagus spears (~6 minutes total cooking time).

Here’s my dinner plate:

With a little pre-planning and the utilization of different heat sources (e.g. SousVide Supreme, oven, and stove), this dinner was on the table in about 45 minutes.

Then, I went to hospital for my second to last night of work. I can’t wait until Wednesday morning!

Sous Vide Wild King Salmon

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I’ve made sous vide salmon with frozen wild Sockeye fillets before with pretty good results but tonight was my first attempt with fresh Wild King salmon. I like the taste of Wild King salmon much better than Sockeye but I’ve always been a little leery about vacuum sealing fresh fillets with olive oil because:

  1. I thought my sealer would smush the fillets.
  2.  My sealer would suck up all the olive oil.
  3. It takes too much time to vacuum seal my own fillets.

Luckily, I found a post on Tiny Urban Kitchen (love her!) that addressed all my concerns and I ended up with restaurant-quality sous vide salmon fillets without too much effort.

Here’s what I assembled:

  • 2 lb center cut Wild King salmon fillet, cut into 5 fillets
  • 5 sprigs of fresh thyme
  • 6 tablespoons of extra virgin olive oil or butter
  • Kosher salt
  • Freshly ground pepper

Here’s what I did:

Before I came home from work, I asked Fitbomb to freeze the olive oil in small containers so they would be solid when I vacuum sealed the salmon a couple hours later. I asked for an extra container (I only had 5 fillets) just in case I spilled one.

When I returned home, I cut the fillet into five portions and seasoned them with Kosher salt and pepper.

I individually vacuum-sealed them with a frozen cube of olive oil and a sprig of thyme. The olive oil melted pretty quickly so next time, I’ll  freeze the oil for longer than 2 hours. Also, I used the gentle mode on my vacuum sealer so it wouldn’t smash the fillets.

Then, I placed my packets in a bowl of ice and popped it in the fridge. I filled up my SousVide Supreme and set the temperature to 125 F and went to bed. (If I’m tossing the salmon in cold salads, I set the temp at 140 F for 40 min.)

When I woke up, I dumped the salmon packets into my preheated SousVide Supreme and let them bathe for 20 minutes.

My in-laws don’t like medium-rare salmon so I seared two of the fillets on both sides (~ 2 minutes each) in some lard over high heat. The flesh side stuck to the pan and makes for an ugly piece of fish. I guess I need to invest in a kitchen torch…

Fitbomb and I like our salmon cooked medium-rare so I just seared the skin side of our fillets.

I’m happy with the results I got cooking the salmon at 125 F. The fillet was super moist and almost custardy. Plus, my picky in-laws ate it up with no complaints. yay! Brownie points for me!

No sous vide machine? Hack one yourself and start making some sous vide goodness at home.