tantereny

tantereny:

Mirepoix is a mixture of chopped celery, onions, and carrots. There are many variants, which may include just one of these ingredients, or include additional aromatics.

The basics:

1 Onion

2 Celery sticks

3 Carrots

1/2 cup Fat (Butter, Bacon, Beef, Coconut oil, Olive oil)

1 tsp salt

Clean and chop the vegetables into evenly sized pieces. 

Melt the fat in a large skillet or Dutch oven. When the fat is hot, add in the vegetables. Be careful as the fat may splash up and burn you.

Stir well to coat the vegetables with fat. Allow the cook a minute or so. Add the salt and stir again.

Continue to fry and stir occasionally until the onions turn clear. You may continue to cook  the mix until you see it caramelize but be careful it does not scorch and burn.

Additional hints:

I like to add the carrots first as they seem to take longer to cook.

Adding some extra ingredients will add flavor. Try bell peppers, ginger, black pepper, garlic, or tomatoes.

This mix is a base for many dishes so having it on hand is a quick fix for many meals. A tablespoon in an omelette, 1/4 cup in bought spaghetti sauce,  add some in taco meat, these are a few uses.

This is a basic thing that most people can do to increase the flavor in their menu. Do a large batch when you have time. could take about an hour. I use about half of this per pot roast and save the rest for little flavor additions to quick meals over the next few days.

21 #223

Mirepoix is a mixture of chopped celery, onions, and carrots. There are many variants, which may include just one of these ingredients, or include additional aromatics.

The basics:

1 Onion

2 Celery sticks

3 Carrots

1/2 cup Fat (Butter, Bacon, Beef, Coconut oil, Olive oil)

1 tsp salt

Clean and chop the vegetables into evenly sized pieces. 

Melt the fat in a large skillet or Dutch oven. When the fat is hot, add in the vegetables. Be careful as the fat may splash up and burn you.

Stir well to coat the vegetables with fat. Allow the cook a minute or so. Add the salt and stir again.

Continue to fry and stir occasionally until the onions turn clear. You may continue to cook  the mix until you see it caramelize but be careful it does not scorch and burn.

Additional hints:

I like to add the carrots first as they seem to take longer to cook.

Adding some extra ingredients will add flavor. Try bell peppers, ginger, black pepper, garlic, or tomatoes.

This mix is a base for many dishes so having it on hand is a quick fix for many meals. A tablespoon in an omelette, 1/4 cup in bought spaghetti sauce,  add some in taco meat, these are a few uses.

primalcreationist

primalcreationist:

COCONUT is your friend

BUYING THE COCONUT

Be sure to get one that sloshes when you shake it. Should sound like a little ocean. If not there is enough of an opening in it to let all the “water” get out. This also means that the air and germs can get in. NOT GOOD FOR YOU!   Unless, of course, you but one that is packaged as pre-cut. But what fun is that?

OPEN THE COCONUT

The best part. Get a medium to large hammer. (Out of the garage? better clean it well.) Hold the coconut in one hand, maybe use a kitchen mitt, (or a pile of towels on the counter) and hit the coconut around the “equator” until it starts to crack. I always hold on to it because otherwise it will shoot away when you hit it. 

DRAIN THE COCONUT

I hold the coconut over a bowl with a sieve with a coffee filter so that the “water” will drop there. If you don’t plan to use the juice, just do it over the sink. Did I mention that coffee filters are one of my favorite kitchen tools?

BUST THAT COCONUT IN HALF

When all the juice has drained out, you can be more aggressive and hit along the crack until it goes all the way around. You may need to get a sturdy knife or CLEAN screwdriver to wedge the two sides apart.

RELEASE THE BEAST

Use a butter knife or STURDY blunt tipped dinner knife to wedge between the shell and the inner lining skin. This WILL break the tip off of a pointy paring knife which will create an Angry Chef   >:(

TO SKIN OR NOT TO SKIN

Weird question? Some people like the texture of the “skin” (it adds fiber?).   It is nice and crunchy, but I don’t really think crunchy when I eat fresh coconut. So, VERY CAREFULLY slide the edge of your pairing knife between the meat and skin. I generally use the closer end of the blade because it is easier to control and the blade is more stout there. Work remove small sections of the skin at a time. This is not a  to see how long  a strip you can cut.

SLICE AND SHRED

I use a mandolin to make thin slices of the larger pieces, then flakes vertically through the narrow pieces and then shred the rest with a cheese grater. KITCHEN SAFETY: ALWAYS use the protector part of the mandolin. If the pieces slip your finger is no match for the blade. About 10 years ago, I was a counselor at a girls club. A different counselor was teaching the 5th graders how to make salad. One of the girls was slicing cucumbers and, well you guessed, she didn’t like the protector! I  am a nurse so they called me over. I said “Well, you are going to have to throw that salad away!”

COCONUT READY TO GO

You may eat it raw or toast it. I have tried it directly into macaroons. They fell apart because of too much moisture. I am sure they would work well in tradition types of cake like carrot or spice, but the liquid may need to be reduced a little. Adding some to cookies or bars will also create extra moisture. The edges of the coconut sticking out of the baked goods will crisp up nicely.

The raw shreds are great in salads or as garnish. You can see how I used it in the omelette.

I toast these and pretend the large thin pieces are chips. In general I like the crispy/crunchy texture as an addition to my paleo snack list.

Go primal and crack a coconut. They are not just for island survivors.

From my alterego

Pork whole arm roast. Take 6 to 8 hours.
I was looking for a roast yesterday and most of the beef shelves were empty! I found this hunk of pork for under $2 per pound and thought I could give it a try.
I started with the usual chopped veggies which were sauteed. I did not brown this meat because it is too big. I sprinkled a spice mix called Garam Masala that is produced by Archer Farms all over the top and then added a generous amount of Sea Salt. 350 degree oven for 45 minutes per pound. So about 6 hours. We had sides of sauteed asparagus and riced cauliflower for a nice dinner.

Pork whole arm roast. Take 6 to 8 hours.

I was looking for a roast yesterday and most of the beef shelves were empty! I found this hunk of pork for under $2 per pound and thought I could give it a try.

I started with the usual chopped veggies which were sauteed. I did not brown this meat because it is too big. I sprinkled a spice mix called Garam Masala that is produced by Archer Farms all over the top and then added a generous amount of Sea Salt. 350 degree oven for 45 minutes per pound. So about 6 hours. We had sides of sauteed asparagus and riced cauliflower for a nice dinner.

I love the Nom Nom Paleo book (http://book.nomnompaleo.com/). Today we tried several of the dishes. Shepherd got up first this morning and I awoke to the wonderful aroma of Sweet Potato Hash Browns (http://nomnompaleo.com/post/19886925277/sweet-potato-hash-with-fried-eggs). J wanted pancakes and there was a little man to man instruction in that regard. After all, Shepherd has always had a corner on that aspect of the kitchen.

This afternoon I made Chocolate Almond Cherry Paleo Scones (http://nomnompaleo.com/post/38369819679/grain-free-dark-chocolate-cherry-scones) with the added ingredients of cocoa powder and almonds. I also formed them into individual rounds sort of like biscuits.

 For dinner we enjoyed the first ever home made Egg Foo Young (http://nomnompaleo.com/post/5568966009/egg-foo-young-ish-spinach-egg-ham-coconut) I have made. I though about how much I loved these when I was growing up in Southern California. Since I have grown up, I have never ordered these when out for dinner. I used a little bit of ham (that’s all we had) and the left over pot roast from Tuesday. (That post blew up in the net somewhere.) Plus half a cup of mushroom. I don’t know why I can never do the recipe exactly as written. Shepherd used Coconut aminos as dipping sauce and I used gravy from the Tuesday Pot Roast.

Chicken strips

So it’s the end of February and we have the crud. Coughing and stuffy head. Makes it difficult to be motivated to write. Well i still have to do some cooking. The easiest thing is to pan fry meat and pair it with a green salad. The boys are getting used to that and it is easy for any of us to throw together. I also looked to convert at least one recipe this weekend. So I kept it simple.

Chicken strips with Honey mustard sauce.

Sauce:

1/4 cup Paleo Mayo

1/4 cup honey

1 tbsp Dijon mustard

1 tbsp tomato paste

1/2 tsp no salt garlic and herb mix

Blend together and let stand in the fridge until needed.

Chicken strips

1 1/2 pound of chicken tenderloins cleaned and split in half lengthwise

1 egg + 1 tbsp water whisked together in a medium bowl:

Mix together in a medium bowl:

1/2 cup Tapioca flour

!/2 cup Coconut Flour

1 tsp Seasoned Salt

1/2 tsp paprika

Heat in a skillet to medium or medium high:

1/4 cup Ghee

1/2 Cup Coconut Oil

Place all the chicken into the egg wash and mix to coat.

Use one hand to pick the chicken out of the “wet” bowl and place single chicken pieces into the starch bowl. Use your other hand to coat the pieces completely and then place into the oil. I fry 4 or 5 pieces at a time. Flip the pieces after 2 minutes and as needed until they are brown enough. Move to a paper towel and finish the rest of the chicken.

We ate these with carrot sticks and salad. The dipping sauce was good with the carrots as well.

Honey Spiced Nuts
1 pound of nuts. (Today I uses walnuts and pecans. I also like almonds and pistachios.)
1 egg white, beaten until frothy
1/4 cup honey
1 teaspoon cinnamon
1/4 teaspoon cardamom
sprinkle of salt
Set Oven to 350 degrees. Place a sil-pat or parchment paper on a baking sheet that has edges.
Whisk egg whites, honey and spices together. Add nuts. If there is liquid left, drain it off. Spread the nuts on the covered baking sheet. Sprinkle with a bit of salt.
Bake for 15 minutes. Stir a few times through this time. You might need to go 20 minutes but be careful because the nuts will get too brown very quickly. 
Remove the baking sheet and transfer the sil-pat or paper onto a cooling rack.
I measure 1/4 cup of the cooled nuts into snack bag. This makes about a 200 calorie serving.
Savory option: skip the honey and use pepper for the cinnamon and cayenne pepper for the cardamom.
Today was a kitchen day. I made the Honey Spiced Nuts above, Paleo Mayo (http://nomnompaleo.com/post/3440774534/paleo-mayonnaise), and bacon lardons. Lardons are just chopped bits of bacon or other pork fat that are fried until they are crispy. I also saved the bacon fat for future use. 
nomnompaleo
16 #228

Honey Spiced Nuts

1 pound of nuts. (Today I uses walnuts and pecans. I also like almonds and pistachios.)

1 egg white, beaten until frothy

1/4 cup honey

1 teaspoon cinnamon

1/4 teaspoon cardamom

sprinkle of salt

Set Oven to 350 degrees. Place a sil-pat or parchment paper on a baking sheet that has edges.

Whisk egg whites, honey and spices together. Add nuts. If there is liquid left, drain it off. Spread the nuts on the covered baking sheet. Sprinkle with a bit of salt.

Bake for 15 minutes. Stir a few times through this time. You might need to go 20 minutes but be careful because the nuts will get too brown very quickly. 

Remove the baking sheet and transfer the sil-pat or paper onto a cooling rack.

I measure 1/4 cup of the cooled nuts into snack bag. This makes about a 200 calorie serving.

Savory option: skip the honey and use pepper for the cinnamon and cayenne pepper for the cardamom.

Today was a kitchen day. I made the Honey Spiced Nuts above, Paleo Mayo (http://nomnompaleo.com/post/3440774534/paleo-mayonnaise), and bacon lardons. Lardons are just chopped bits of bacon or other pork fat that are fried until they are crispy. I also saved the bacon fat for future use. 

nomnompaleo

16 #228