Only two more nights of work until vacay starts! 

For my chow at work, I gobbled up leftover roasted curried cauliflower and sous vide beef tongue ‘n cheek.

When I came home in the morning, I washed and hulled a mess o’ strawberries to bring to Lil-O’s co-op to feed all the pint-sized cuties in his preschool class…

…and fried myself a Thai omelet (a.k.a Khai Jiao), in duck fat. 

I didn’t use quite as much fat as the recipe specifies, but it still came out fantastic. It’s definitely because of the Red Boat fish sauce, for sure.

Afterwards, I took the boys to school and dropped off more socks at the post office. (I’m now on a first name basis with the postal workers.) Before I headed off to bed, I dunked the cooked chuck roast (the one I prepped a few days ago) back into the SousVide Supreme to soak until I woke up in the evening. 

I stumbled out of bed at 6 p.m. and headed straight for the kitchen. Dinner time!

First, I roasted a tray of kabocha squash in the oven…

…and then I proceeded to make a cheater beef stew utilizing the sous vide chuck roast and the pressure cooker. When my SousVide Supreme joins forces with the pressure cooker, it’s like the Wonder Twins get activated. In other words, awesomeness ensues with almost no hands-on time at all.

Wanna see?

I sauteed onions, carrots, cremini mushrooms, and cabbage in some duck fat…

…poured in the reserved cooking liquid from the sous vide chuck roast

…dumped in a cup of Rao’s (Paleo-friendly!) marinara sauce, and cooked it under high pressure for 5 minutes. Once the time elapsed, I rapidly released the pressure and tasted for seasoning.

Next, I hacked up the sous vide chuck roast…

…and tossed it with the veggies.


Here’s my dinner plate:

The chuck roast was from TX Bar Organics and it was yummerific. Stay tuned for a organic grass fed beef giveaway in the near future…

After we tucked the Double-Os in bed, I hurriedly packed a carry-on for tomorrow’s trip to Los Angeles. I don’t really care if I forget anything or if I’m super exhausted because I know my awesome sis and her hubby will take good care of us when we arrive.

Just a friendly reminder – I’m taking a brief blogging break tomorrow ’cause it’s my flip day. My Paleo Eats posts resume on 3/1/12 and I’ll be reporting on lots of tasty eats down in SoCal. Ciao!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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