Nom Nom Paleo

Paleo Eats: 2/9/11

Pin It

I’m starting another workweek of seven graveyard shifts in a row tonight so I had a ton of crap to accomplish in the morning before I caught a couple hours of shut-eye later in the afternoon.

After taking Big-O to school, I came home and quickly threw together a pot of Rogan Josh that I stuck in the oven. While the lamb stew was slowly braising, I reheated some leftover Asian cauliflower fried rice for breakfast.

Then, I roasted some bell peppers on the stove…

…turned off the oven with the pot of stew still inside, and escorted Lil-O to his gym class. After the class, we made a stop at Whole Paycheck to stock up on groceries before returning home.

Once we were home again, I took the Rogan Josh out of the oven. It had cooked at 300 F for 1 hour and then sat in the shut-off oven for two hours.

I’m going to pack this for some of my work lunches.

For lunch, I made myself a frittata with 3 eggs, diced prosciutto, nuked frozen broccoli, a dollop of Greek yogurt, and a healthy dash of Sunny Paris seasoning.

After I tucked Lil-O in his blue car bed for a nap, I went back to the kitchen to finish making the bell peppers.

I also filled and preheated my SousVide Supreme to 140 F so it would be ready to reheat a pre-cooked brisket when I woke up. Around 3:00 p.m., I went to my room and took a two-hour nap.

When I woke up at 5:00 p.m., I took the brisket packet out of the fridge and placed it in the water oven. As it was coming up to temperature, I made some garlic cauliflower mashed “potatoes,” sautéed mustard greens and bacon

…and broiled some asparagus drizzled with macadamia nut oil, salt, and pepper (broil for 6-8 minutes).

When my vegetable sides were finished, I removed the brisket from the water bath and dried off the meat. Then, I seared it in lard over high heat.

Here’s my dinner plate:

After dinner, I practiced some kipping pull ups (without much success), packed my lunch, and got ready for work. Now it’s back to the grind…

Paleo Eats: 2/3/11

Pin It

Today, I switched back to being diurnal and my schedule for the day was jam-packed. To fuel me through the morning, I made myself a frittata with three eggs, leftover roasted broccoli and bacon, and a dollop of full fat Greek yogurt.

Yes, I’ll admit it was kind of over-done. I couldn’t check on my frittata because I was stuck for a good 15 minutes helping Lil-O drop some kids off at the pool. Did that make you lose your appetite? Not me.

After eating breakfast, I took Lil-O to a “kitchen chemistry” class. They made buttercream frosting, which was served with “healthy” graham crackers. Argh. Next, we drove to Sigona’s to stock up on veggies and meat for our casual Super Bowl party on Sunday. I’m planning on serving mostly Paleo fare to our non-Paleo friends: roasted veggies, crudités and dip, slow roasted pork butt, and sous vide beef brisket. I don’t even know who’s playing ‘cause it’s all about the commercials, n’est-ce pas?

When we got home, I ate a lunch that consisted of fried chicken and spinach sausages, leftover cauliflower puree, and roasted parsnips and carrots.

Shortly thereafter, my hubby and I accompanied my mother-in-law to her oncology appointment. As soon as we got back,  I decided to sous vide some pork chops and chicken breasts. I bought some Niman Ranch bacon-wrapped pork chops from Costco a few days ago…

…and out of sheer laziness I opted to just cut the package in half and plop both packets into the SousVide Supreme (140 F for 2 hours). (Per the customer service folk at Niman Ranch, the plastic used is safe to dunk into a water bath.)

Since I always sous vide pork chops with chicken breasts, I recruited Big-O to help me season a couple with lemon pepper and salt before I vacuum sealed them and dumped them in the water bath as well.

Once the chops and chicken were placed in the SousVide Supreme, I took a grass fed beef brisket and Boston Butt bone-in pork roast out of the fridge. I liberally seasoned both meats with salt, pepper, and Fajita and Taco seasoning.

Here’s the pork butt…

…and the brisket.

I vacuum sealed both the pork and the beef but I’m only sous viding the brisket. I’m letting the pork roast marinate in the fridge until Saturday night, at which time I’ll slow roast it in the oven overnight.

You’d think with all this meat preparation that I’d be all set for dinner — but you’d be wrong! We came back from the oncology appointment late so my sous vide meats wouldn’t be finished cooking until 7:00 p.m. Consequently, I sent my hubby to Calafia to pick up a rotisserie chicken (after phoning ahead and reserving one).

I decided to serve the chicken with roasted butternut squash

…and stir fried napa cabbage and bacon.

Here’s my dinner plate:

The chicken breast was kinda dry but, overall, it’s a tasty and reasonably priced take-out item.

After dinner, I took out the sous vided chicken and chops and dunked them in an ice bath for an hour.

I’ll probably eat the chicken later this week but I might freeze the cooked chops and serve them when I go back to work. Before going to bed, I cranked the temperature of my water bath to 147 F and dropped in the seasoned beef brisket.

I’ll let the beef bathe for 48 hours and I’ll take it out on Saturday night. I’m not sure I’ll serve the brisket at the party because grass fed beef is always an iffy prospect coming from my SousVide Supreme. I’ll just make hubby and myself choke it down if it’s gross. Good times.