Posts tagged organic
Posts tagged organic
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!
Bison Stew over Parsnip Noodles (in Duck Fat)
I love pot roasts and stews, but the thing I like best about them are the buttered noodles you serve them over. I used to love those flat white noodles dripping in butter with tons of salt and black pepper. I could (and have) eaten them as the meal alone.
So to come up with a paleo version of buttered noodles, I came up with some parsnip noodles, dripping in luxurious duck fat, with black pepper, garlic powder, onion powder, and fresh parsley (from my herb garden). I just used a simple peeler to make strips of flat wide parsnip noodles, and threw them in a cast iron skillet with plenty of melted duck fat! If you never tasted duck fat, it’s like a super high class chicken fat. If you never tasted chicken fat, get the fuck out of my car.
Anyway, it tastes creamy, like butter, but also adds a meaty flavor, which is perfect when serving stew. Make sure all the “noodles” are coated with duck fat, and just pop the skillet in the oven when your stew is about half an hour away from being done (I’ll do the math for you, it takes 30 minutes to cook at 350 degrees).
As for the stew, I made the whole thing in a dutch oven, which takes a lot less time than a crock pot, but it’ll work in a crock just as well, only you’ll have to figure out your own cooking time. I browned the bison stew meat in duck fat, then added onions, celery, garlic, carrots, mushrooms, and my spices. Then I deglazed the bottom with homemade bone broth. Then into the previously mentioned dutch oven at 350 for 4 hours. Finally I used coconut flour to thicken it at the end (once it’s out of the oven).
bison stew meat (beef and pork stew meat won’t take as long to cook)
fresh rosemary (from my garden)
bone broth (I used beef, but any stock or broth will work)
coconut flour (to thicken)
Parsnip Noodles (in Duck Fat)
duck fat (if you’re primal, by all means, use grass-fed butter)
fresh parsley (from my garden)
Salami, and for that matter hot dogs, goes back to my earliest memories of food. Is there anything more fun for a kid than a hot dog? And growing up in Brooklyn, hot dogs, along with pizza, was the official food of the borough. We had Sabrett carts on many corners, and hot dog stands everywhere. But Brooklyn is also the home to the original Nathan’s, and going there was like a religious experience. I’ve had a lot of great hot dogs in my life, but they ALL finish second to Nathan’s in Coney Island (yes, Coney Island is in Brooklyn, folks).
But as much as I love Nathan’s, Hebrew National Salami also has a very special place in my heart. It was my grandfather’s favorite food. ”Poppy” was a Polish immigrant, and for my entire youth, my family lived in his and my grandmother’s house.
He didn’t just love salami, he used it as a medical treatment. If he had a cold, he cured it by eating a hunk of salami. If he hurt his arm, he healed it by eating a hunk of salami. When he was very old, he developed stomach cancer, and one particularly painful night, I suddenly stopped hearing his kvetching (moaning) from the pain, and assumed he went to sleep. In the morning I asked how he finally fell asleep, and he said, he ate a hunk of salami, the pain stopped, and he instantly fell asleep. See, salami even cures stomach cancer. Lol. Today, we know salami probably led to his stomach cancer. But even back then, processed meat wasn’t as bad as it is today. Still, no one can say salami was a health food.
My grandmother did all the cooking in the house, but every now and then, as a special treat, my grandfather would make me salami & eggs for dinner, the one thing he could cook. I’d watch him slice up the Hebrew National salami, cube up the slices, then put them in the frying pan, and while it browned, he mixed the eggs in a Yahrzeit glass (on the anniversary of a relative’s death, a candle, called a Yahrzeit candle, was lit to remember the dearly departed. When the candle burned down, you’re left with a glass, which we used to drink out of. Our entire collection of drinking glasses were old Yahrzeit candles). He’d add the eggs, and scramble them up with the salami, serving them while they were still a little wet, the way I still like my scrambled eggs today. He’d put a little dab of deli mustard on it and serve it up to me, just me and him enjoying a little breakfast for dinner together. My grandfather and I were inseparable when I was a boy, and salami & eggs is one of my greatest memories of him. I enjoyed it many times over the years since his passing, making it for myself just like he made it for me (except for the Yahrzeit glass). He also used to take me to the beach (people don’t realize Brooklyn is a beach town, but it is, with Coney Island, Brighton Beach, and Manhattan Beach), and for lunch he’d always bring salami sandwiches, and a piece of seasonal fruit, like a plum. To this day, it’s what I crave when at the beach.
But when I went paleo, processed meat was one of the first things to go. No more Hebrew National salami for this cavejew. As I’ve mentioned before, one of the worst things you can eat these days are conventionally made processed meats, like bologna, and salami. But I have been searching the Internet for an affordable grass-fed beef salami for the last 4 years, and could not find one that meets my
anal strict paleo requirements, which are organic, low salt (and natural salt), preservative free, and grass-fed.
But I finally found some! And although it is affordable, unfortunately the farm is located in Wisconsin, so the shipping makes it a pretty expensive salami. But as a once in a while treat, I think the price is totally worth it to re-live one of my favorite childhood foods. The company/farm is called Uncured Natural Meats, and as I said, they are in Wisconsin. I’ve spent a good deal of time in Wisconsin (great place), and they actually call salami there Summer Sausage. Uncured Natural Meats calls their’s Summer Sausage too, and the Garlic flavored one tastes almost identical to Hebrew National’s salami to me! This salami is all grass-fed beef and it’s uncured and gluten-free. It’s also nitrate and nitrite free, with no preservatives, no hidden MSG, using only a little Himalayan salt (less salt than any other paleo processed meat I’ve found so far), and it’s all organic! Frankly, I don’t see the downside, and I’m even leaving out more impressive details about it, that you can read on their website for yourself.
Anyway, the salami was great, and as an added bonus with your order, they usually throw in a free sample of another of their products. Once they sent some smoked beef sticks, and I made a sort of chorizo & eggs dish from them. Delicious!
And once they sent me a sample of their all-grass fed beef hot dogs (they call them wieners, and in NY we also call them franks, or frankfurters, but they’re all hot dogs!). So I cooked them up with some organic low-sea salt sauerkraut, some onions, and some jalapeño, and gave them a try.
Holy cave-shit, they tasted so much like Nathan’s!!!! Until now, I’ve been eating grass-fed hot dogs from Applegate Farms, available in most health food stores. Applegate Farms dogs are delicious, but more like Hebrew National franks, than Nathan’s. Not that there’s anything wrong with that, but the difference between Nathan’s and all the rest, is the SNAP! Nathan’s uses a sheep casing, and gives the hot dog a great SNAP, or crunch, when you bite into it. Other franks are skinless, and although delicious, they don’t have that same SNAP. The Uncured Natural Meat wieners also use sheep casings (from healthy sheep), and that makes them remind me of Nathan’s a lot! Plus, they use half the salt that AppleGate Farms use, and it’s a much smaller company, with each batch of meat product being made on a date they put right on the package, so you know it’s a lot fresher.
I asked the company for a shipping discount for my readers, but they have not responded to any of my emails. I don’t think they have anything to hide, because their website is full of info, I just don’t think they’re that Internet savvy. Still, if you order enough, I think the shipping price is worth it. Not only do they have the best paleo salami and hot dogs I’ve tasted so far, but they also have a lot of other pasture raised meat products, like cuts of grass-fed beef, lamb, and chicken. Check them out!
After a particularly “binding” cheat weekend, I needed a little coconut in my diet (coconut is a natural laxative) to get things right again for the upcoming week. So I made a quick cookie using a portion of my paleo pie crust, and it came out delicious. Simple to make: egg, coconut flour, coconut oil, and honey (use one egg per cookie). I’m pretty impressed with myself that I can make a delicious cookie in a few minutes, with little cleanup after, and bake it in about 30 minutes.
I made two last night. They came out big, like a black and white cookie (and the same soft texture too).
I ate one, then I topped the other with a little paleo chocolate chip “ice cream.” Yum!
Maybe I’ll make an ice cream cookie sandwich next time! Ugga-Bugga!
Experimenting with daikon. Simple paleo style Lo Mein, and simply delicious! Just olive oil, coconut aminos, garlic, and ginger. Next time I’ll add some onions, shrimp, mushrooms, bok choy, and maybe some cabbage.
Paleo Pasta Pomodoro!
daikon radish noodles
fresh tomatoes from my garden
fresh basil from my garden
And all organic.
Who eats better than me on a daily basis? I must have been Italian in another life.
I’ve made this dish with parsnip before. But first time with daikon (and not the last). Daikon is my life. I’ve eaten it every night for dinner since I discovered it. And I still have some leftover, which I’m eventually gonna make lo mein with. Pinch me! Pasta has re-entered my life in a healthy way! Daikon is easily the best, and easiest to prepare, paleo pasta substitute so far.
Paleo Lemon Cappellini Salad (served cold)
daikon radish noodles
black pepper (optional)
They have this great salad at Whole Foods, and it’s a staple in my cheat rotation. No more! So long, sucker!!!!! I left it untossed for your viewing pleasure, but I mixed it all up before inhaling it.
Get yourselves a vegetable spiral cutter and some daikon radish today if you miss pasta, my fellow cave dwellers. You’re welcome.
Paleo Pasta Michelangelo! I made this one back in June using summer squash, but this time I made it with the best paleo pasta substitute so far, Daikon Radish! The difference with Daikon versus all the others, is the neutrality of its flavor. Squashes, like spaghetti squash and zucchini, as well as root veggies like parsnip and carrot, all have very distinctive flavors that don’t get masked by whatever sauce you’re covering it with, like marinara. The daikon radish flavor completely disappears though when cooked. Oh, and as a bonus, it’s not too liquidy or mushy! I am going to make all my pasta/noodle dishes with it from now on. I bought a ton today at Whole Foods, and using my veggie spiral cutter, I turned it all into pasta, and will blissfully be eating it all week long.
I even took some and made myself a little paleo version of a white trash guilty pleasure snack, spaghetti and ketchup. Damn, I used to love that as a kid. Spaghetti, a ton of butter, and ketchup. I’d eat that shit all day long if the bowl was big enough. Only now my spaghetti is made of pure organic daikon radish, my butter is raw organic olive oil, and my ketchup is all organic and all paleo! I’ve come a long way, baby. But it’s nice to know I can still re-visit those childhood favorites even though I eat paleo now. Ugga-Bugga!
Paleo Pasta Michelangelo (All Ingredients, All Organic, All the time)
daikon radish noodles
spinach (I used red chard though)
crushed red pepper flakes