Posts tagged organic
Posts tagged organic
Egg Salad, with lots of fresh dill. All ingredients, all organic, all the time:
pasture raised hard boiled eggs (I like to boil mine for 8-9 minutes)
Paleo Bratwurst! From the Wisconsin farm I told you about, Uncured Natural Meats. These 100% grass-fed beef brats are made from filtered water, Himalayan sea salt (only 1%), organic spices, and stuffed into sheep casings. That’s about as paleo as you can get for meat in a tube. This is why Uncured Natural Meats is the only place I found so far that meets the
anal strict paleo standards of the Cooking Caveman! They are my go to place for hot dogs (they call them wieners), salami (they call it Summer Sausage), and now brats. The next thing I want to try is their all beef breakfast sausage. They also have beef bacon, but the ingredients lists sugar as an ingredient, and I want to avoid that on the paleo diet.
Speaking of breakfast sausage, bratwurst has always tasted like a savory breakfast sausage to me, so I’m interested to see the difference in taste when my next shipment arrives. But first, let’s talk about this bratwurst. Traditionally in Wisconsin, brats are boiled in beer, with onions, and then finished on the grill. But I just pan fried these in a cast iron skillet until brown. For the bun, I used a slice of my almond butter bread (without a doubt, the most popular recipe I ever posted), and I served it with organic mustard, my Caveman Ketchup (I never eat ketchup on my hot dog, but love it with bratwurst), sautéed red onions and sauerkraut (in the same skillet), plus some crushed red pepper chili flakes to add a little heat.
You can definitely taste the quality! It’s much thinner than an average brat, but also much meatier. I loved it, and will be ordering more for sure. But I want to taste their breakfast sausage first, because if they taste similar to me, I’ll just go with the one I like best at that point. I used to love breakfast sausage links before I went Caveman, and now I can have them again, dipping them into the runny yolk of a pasture-raised egg. Ugga-Bugga!
These are the kinds of companies we should be supporting with our financial patronage. They are small, family run, and have such high quality and standards in their products, that it’s worth a little extra money, even for the costs of shipping (which they lose money on by the way). It is an extremely clean way of eating some of our particular favorite foods (I LOVE cured meats), that are normally made in an extremely unhealthy way. So please, go out to eat one time less a month, and instead, buy some great uncured natural meat from this amazing company in Wisconsin, and support the paleo movement! They are not a paleo company per se (nor do they compensate me to be a spokesman), but their meats definitely cater to the paleo community. Visit them today!
Breakfast for Dinner last night, Salami and Eggs, just like my grandfather used to make for me. I cooked the grass-fed beef salami well done before adding the pasture-raised eggs, YUM! Served it with a little organic brown mustard.
This salami is about as paleo as salami can get, from the Wisconsin farm I told you about, Uncured Natural Meats. I just ordered a bunch more stuff from them to stock up my freezer, and save on shipping. Included in the grass-fed goodies are ground beef (the wonderful owner there, Debra, told me that when you buy a package of their ground beef, it all comes from one cow! I don’t know of any other farmer or butcher that can guarantee that. I can’t wait to taste it!), my first beef heart (I’m gonna cook it like a roast beef), and some all beef brats (I can’t shop at a place in Wisconsin and not taste their brats, right?!). I’m gonna have the beef brats for dinner tonight, so I’ll tell you how that goes soon. In the mid ‘90’s I used to visit Wisconsin quite a bit, and I used to love State Street Brats in Madison, and The Brat Stop (I think in Racine).
By the way, they also have salmon, and even though I’m not a huge fan of cooked fish, I read they fish theirs from the cleanest waters in Alaska. You can’t get more paleo than that. Check them out!
Older cave-holes like me will remember the commercial for Shake ‘N Bake that I’m referencing in the title of this post. I used to love that sodium laced shit. I’d beg my grandmother to use it on our Friday night chicken as an occasional switch from her regular chicken seasoning of garlic powder, salt, and paprika. Every once in a while, maybe two or three times a year, she used it, and I was in heaven! I don’t know why, but shaking food in a bag to coat it is fun! When I got older and started cooking for myself, pork chops in Shake ‘N Bake was one of the few things I could cook. That’s right folks, the ol’ Caveman wasn’t the gourmet he is today. The need for cooking on paleo has turned me into a good cook. Since the day I decided to go paleo, the biggest obstacle was overcoming my fear of the kitchen. My knife skills still suck, but the food tastes gooooooood!!!! So four years into my paleo journey, recreating Shake ‘N Bake is something that comes relatively easy for me. Not as easy as using Shake ‘N Bake itself, but still pretty easy.
So here are the main ingredients for real Shake ‘N Bake for pork chops:
enriched wheat flour
partially dehydrated soybean and cottonseed oil
(less than 2% of the following)
spice (whatever the hell that means)
caramel color (Mmm, yum, color!)
Read labels, folks. According to the government, you can call practically anything “natural” simply because it exists in nature. Natural flavoring is usually nothing more than chemicals, imported from New Jersey. Dextrose, or anything -ose, is usually sugar. So they use sugar, and sugar as two ingredients. No sugar on the caveman diet, folks. One of the worst things you can put in your body. That includes the raw organic honey I use from time to time, as well as any other fake paleo sugar, like coconut sugar, agave, maple, etc. It’s all just sugar, so stop looking for approval to use it in your meals from the paleo police. If you want though, by all means, use it, just understand that it’s a cheat ingredient.
And if you want to know my thoughts on salt, just go to my page and search for salt (or click HERE, you lazy bastards). I’m tired of talking about salt, so read about it yourself. All I recommend is, if you DO eat salt, use an organic salt, like sea salt, that doesn’t require major chemicals in its production, like most conventional table salts.
As far as “coloring” goes, I just used spices that mimic the color of Shake ‘N Bake.
My paleo Shake ‘N Bake has the following ingredients (and they’re all organic, all the time):
almond flour (from sprouted almonds if possible)
And this is how it turned out:
Ugga-Bugga! Served it with some lemon broccoli rice. Delicious. The cooking instructions remained the same as on the box:
"Directions: Preheat oven to 425 degrees F. Moisten with water 6 to 8 (1/2-inch thick) bone-in or boneless pork chops.
1. Shake moistened chops, 1 to 2 at a time, in shaker bag with one packet of coating mix. Discard any remaining mix and bag.
2. Bake at 425 degrees F in ungreased or foil-lined 15 x 10 x 1-inch baking pan until cooked through.
1/2-inch thick bone-in or boneless: 15 minutes. Do not cover or turn pork during baking. Bake thicker chops 5 to 10 minutes longer.”
My pasture-raised boneless chops were thicker (like 1 inch!), so I baked them longer. The trick is to not go so much by 50 year old cooking instructions on a box, but go by meat temperature. The old days of pork cooked to 140 degrees or more are gone! Cook them to 130 degrees and they’ll be juicy and tender. It’s a trick my buddy Jonathan taught me, when I made a pork loin back in 2010.
My Paleo Shake ‘N Bake Pork Chops were so good, I had 2!!!!! That’s a little more meat than I’m normally comfortable eating in one sitting, but I couldn’t stop myself. I thought, “I’ll just have one bite of a second chop…” and before I knew it, GONE! Maybe I’ll try this cooking method with chicken in the future, or just mix up the spice blend from time to time according to my mood. Give it a try yourselves and let me know how it comes out!
Tropical Chili! Totally paleo, and totally delicious. I discovered this dish by accident, combining leftovers one night, and coming up with something new and fantastic, which will be in my meal rotation from now on. The first time I made it, I used ground beef, but this time I used leftover brisket, and it was just as good. I’m sure pork would be great too. It’s sweet and spicy! The star of the dish is my Plum Loco Sauce, which just goes to show you, it would even make a shoe taste good. I’m all out of the batches of Plum Loco Sauce I froze at the end of last summer, so I’ll have to wait until plums are in season again to make more!
Tropical Chili (all ingredients, all organic, all the time)
beef or pork (if you want to go vegetarian, skip the meat and use more broccoli rice)
Plum Loco Sauce
2 spoonfuls of coconut butter
pineapple and/or mango
Top with avocado, fresh scallions, and fresh cilantro.
Tuna Salad Stuffed Avocado. Usually I like to put tomato in my tuna salad, but I didn’t have any (would’ve been nice to add some color to this very green dish). Instead I have cucumber, celery, parsley, capers, scallions, homemade mayo, lemon juice, and spices like black pepper, oregano, cumin, crushed chili flakes, and garlic powder.
Hi Caveman Minions. My internet has been out for over a week now so I haven’t been posting. Here are some recent meals you missed.
Here are some leftovers from my brisket dinner last week. I added cayenne powder to the celery root mash, and it was outrageously good. Added the perfect amount of heat to the dish (the jalapeños from my apricot sauce seems to lose a bit of its punch after being in the freezer all fall and winter).
And here are some grass-fed meatballs, rolled with red jalapeño, scallions, garlic, cilantro, and parsley. Slow cooked in my Plum Loco Sauce, which I added a couple of spoonfuls of coconut butter to, and served over lemon broccoli rice, and topped with scallions. It may look weird, but it tasted delicious!
Grass-fed Brisket in Apricot Sauce, over braised Napa Cabbage with carrots and onions, and surrounded by Celery Root, which I later mashed (seen below). All ingredients, all organic, all the time. The above photo is how it looked right out of the oven, and below is what it looked like sliced and ready to serve.
(follow the 4 underlined links for recipes)
Daikon Radish Pasta with Meat Sauce. I just took my simple marinara sauce recipe, and added ground meat (browned first) and mushrooms. Sautéed the daikon first to soften it up, then drained the small amount of water it released, and finally tossed it all together in the bowl!
Oven Roasted Chicken and Brussels Sprouts. Yum!
I love chocolate covered almonds, especially at the movies. But I haven’t had them for years now. So I took some raw organic almonds, coated them in raw organic honey, and dusted them in raw organic cacao powder. Yum! Paleo movie candy! Now if I can only figure out paleo movie popcorn.
Sunday morning breakfast. Pasture raised eggs, fried sunny side up in duck fat, with fresh rosemary, fresh thyme, black pepper, garlic powder, onion powder. Side of almond butter toast, “buttered” with duck fat. Rich, creamy delicious!