Wednesday, September 19, 2012
Hm... what is breakfast without pancakes ! One of the challenges on Paleo diet is to create versions of "sinful" food that is Paleo friendly. As what my friend Erik said... "they don't come out close and the taste is even worse"
We have been using a Paleo pancake recipe on Nourishing Day blog (<= Click) and really love it. We had made it a few times and it always turn out good. I made it again yesterday and it must be decent good as the BF did ask for second helping.
This is a easy recipe for weekday breakfast. And Yes.. I whipped up the whole breakfast in less than 30 minutes
4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt coconut oil or butter for frying
1. Preheat griddle over medium-low heat.
2. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
3. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
4. Grease pan with butter or coconut oil.
5. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
6. Flip and cook an additional 2-3 minutes. Serve hot with butter, coconut oil, honey, syrup, or fruit.
Monday, September 10, 2012
A great change from the usual eggs and bacon breakfast !
Woke up this morning and decided to google for some easy bread recipe for breakfast. Found a few version of mircowave bread. I am not a fan of mircowave bread so I decided to make my own bread in toaster oven.
This is a very easy 15 minutes recipe :
1/4 cup flax seed
1/4 cup almond four
1/4 teaspoon baking soda
one tablespoon of honey ( more or less to suit your own taste bud)
1. Mix all the ingredients together. Stir well to make sure that the baking soda is well combined to prevent an after taste
2. Pour into a ceramic bowl or small baking dish that is deep as the bread will rise.
3. Bake in oven at 350F for 15 minutes or till center is set. ( I use toaster oven)
( Or mirowave for 2 minutes on high)
Variation notes: Add one small mashed banana for a quick banana bread.
The BF and I were talking about beef stew in the car and he wondered aloud whether he can pour a can of beer on the stew. Why not ?
I am not surprise that the boy put in a can of beer in our dinner last night. I have learned that if things will be done if he is stuck in his head.
We have some sirloin beef at home and the boy adapted a recipe (<= click) found in Allrecipe to make a Sirloin tip roast in beer broth :0
The beer in the broth is really refreshing. I could smell the beer as I lifted the lid. The pot roast was perfect... and Yes.. we were both happy with this recipe. So glad that there is leftover for dinner tonight
Our beer version:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
6 cloves garlic, slivered
6 Yukon Gold potatoes, peeled and quartered
4 carrots, cut into 2 inch pieces
2 large sweet onions, peeled and chopped
1 cup chicken stock
3 cubes beef bouillon
1 bay leaf
2 large green bell peppers, cut into 2 inch pieces
1 can beer
4 stalk celery, chopped into 2 inch pieces
1. Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
2. Place the vegetables in a large slow cooker. Place meat on top of the vegetables.
3. Pour in broth and beer
4. Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low.
Friday, September 7, 2012
Who can resist the power of Paula Deen ? Guess NO One ! Not even the BF. We were watching her in action on Food Network yesterday.. and the recipe for the day : Pork Chops !
The BF watched it and his initial comment was " we should try this". Next moment, before I could respond, he was already pulling out his iPad and googling the recipe. Within 5 seconds..the recipe was in my inbox. This boy is certain efficient when it comes to recipes :0
We were on our way to our evening run when he commented that we should try making the recipe for dinner. I guess Paula Deen and her pork chops must be in his head since he saw her in action :). We did not have blackberry and white wine at home. So we agreed that we will replaced it with strawberry and red wine.
We were heading back from our run when he decided to stop by the grocery store to get stuff... and of course.. blackberry and white wine for the pork chops !
And yes.. it was 9pm when we reached home. I was all ready to go bed but the boy is all ready to make dinner. His enthusiasm sometimes surprised me.
We did not use the seasoning in the recipe. The boy has his own seasoning which we like so we use our own seasoning.
It was worth the wait... it turns out delicious.... I could see more of this on the table for next few weeks :)
4 (6-ounce) 3/4-inch thick bone-in pork chops
The Lady and Sons House Seasoning, recipe follows ( we use our own seasoning)
4 tablespoons butter
1/4 cup canola oil ( we use olive oil)
1/2 cup dry white wine
2 cups blackberries
1 tablespoon honey
1 tablespoon fresh thyme leaves ( we use dry thyme)
Lemon wedges, for serving
1. Sprinkle the chops with a generous amount of seasoning.
2. Heat a large skillet over high heat. Add the butter and oil and swirl until the butter is melted. Sear the chops, in two batches if necessary, until golden, about 2 minutes per side. Transfer the chops to a paper towel-lined plate.
3. Remove the skillet from the heat, add the wine, and return it to the heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated, 4 to 6 minutes. Whisk in the blackberries and honey and cook until the berries are soft and falling apart, 5 to 7 minutes. Add the thyme and adjust seasoning.
4. Reduce the heat to low and add the pork chops, overlapping them in the pan. Baste the chops well with the sauce, cover, and cook until warmed through, 1 to 2 minutes.
5. Serve with lemon wedges.
The Lady and Sons House Seasoning:
1 cup salt 1/4 cup pepper
1/4 cup garlic powder
1/4 cup onion powder
Combine all the ingredients. Store in an airtight container at room temperature for up to 6 months
Thursday, September 6, 2012
I love ribs ! But we seldom have ribs at home since takes time to make ribs.. and busy us do not have the time.
I saw this recipe from the Civilized Caveman (<= click) site and could not resist the temptation to try it. Instead of using beef short ribs, I made it with country style pork ribs.
I am usually "lazy" when it comes to crockpot. I would always skip the step of pan searing the meat before it goes into the crockpot. But I was "diligent" when I made this... and took time to sear the ribs ! Well.. its my favourite ribs.. so I gonna make an effort.
The BF came back from work and first time he mentioned was " the ribs smell good".... I was in the house the whole morning and did not noticed it.
We had it after our Tuesday work out. It was really good. I thought that the vinegar will be overpowering... but it blended really well with the ribs ! Love love !
3 Lbs of Beef Short ribs, boneless or bone in
1 Large Red Onion, sliced
1 Large White Onion, sliced
3 Stalks Celery, diced
3 Carrots, peeled and diced
1 Cup Water
1/2 Cup Red Wine Vinegar
1 Tsp Paprika
1 Tsp Curry Powder ( I used tumeric since I could not find curry powder at home)
1/2 Tsp Chili Powder
1/2 Tsp Dry Mustard
2 Tsp Sea Salt
1 Tsp Black Pepper
1. Line the bottom of your crock pot with your onions, celery, and carrots
2. Heat a saute pan or cast iron skillet over high heat and sear all sides of your short ribs for 2-3 Minutes per side (This step is optional)
3. Place your short ribs on top of your veggies
4, Mix all other ingredients in a bowl and pour over the top of your short ribs
5. Cover your crock pot and cook on low for 8 Hours After it is cooked, if you would like you can remove the veggies and beef and add some arrowroot powder to thicken the sauce and serve over your beef