Nom Nom Paleo

Paleo Eats: 5/2/11

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It was a be-yoo-tiful day in the neighborhood today. Spring has sprung!

For breakfast, I fried up a scramble in bacon grease with leftover broiled asparagus, sautéed mushrooms, crisp bacon bits, and Sunny Paris seasoning. I topped it with ½ an avocado and Primavera salsa.

At lunchtime, I fried up a couple of “spicy” chipotle chicken sausages and ate them with nuked frozen broccoli and my sister’s kick-ass homemade leek mustard.

These links barely left a tingle in my mouth – spicy, my ass.

For snack, I ate some strawberries and coconut milk (in honor of Miss Melissa over at Less of Mimi)…

…and an embarrassing amount of coconut flakes, coconut butter, and macadamia nuts.

For dinner, I was planning on just making a few veggie sides since hubby was bringing home some charred meat sticks. Since the veggies would only take about 30 minutes to cook, I just puttered around the kitchen until 5:45 p.m. Then, I looked on the website for Paradise Kabab House and found out they were closed on Mondays.


WTF are we gonna eat? This gal needs to eat something with a soul and a face.

Luckily, I had gone to Costco the other day and stocked up on Grimaud Farms seasoned duck confit legs so I knew cheater crispy sous vide duck confit could be on the table in about 30 mintues.

While I waited for the fowl to reheat in the SousVide Supreme, I threw a halved and seeded delicata squash (brushed with avocado oil and sprinkled with Fox Point seasoning) into the toaster oven to bake…

…sautéed shiitake and cremini mushrooms in butter with garlic, Fox Point seasoning,and a splash of Red Boat fish sauce

…and stir-fried Kohlrabi greens in butter with minced garlic and a few drops of fish sauce.

When the veggies were finished cooking, I took the duck legs out of the water oven and fried them up in some duck fat.

Here’s my dinner plate:

Hasta manana!

Paleo Eats: 2/3/11

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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.