Sunday, February 8, 2015

American Lamb Board meets Slow Cooker Lamb Curry

Back in October when I attended the AFBA Byte of Texas conference, the American Lamb Board had a table with all sorts of lamb information and a very knowledgeable representative, Tyler.  I'm no stranger to the the benefits of quality, sustainably grown, humanly raised meat but I had no idea of the fact that lamb was so far ahead of the curve than beef or really any other meat produced in the U.S. in those regards.  They had a sign up to win a leg of lamb, so of course I signed up.  Shortly after the conference, I got an email offering me a leg of lamb!  Awesomeness! I provided my shipping info but no lamb arrived.  I finally got around to following up and it ends up the Internet had eaten my email.  Tyler fixed that and within a few days, a leg of lamb was delivered in the cutest lunch sack ever.  

It says, "Baaaa Appetit!"

Monday, January 26, 2015

The Paleo Review Ranch Dressing Blend

Happy New Year!  Can you believe that it's already the end of January?  I can't.  Today's post is a seasoning blend that I've been playing around with for almost a year.  Yes, a year.  I meant to get this posted a long time ago, but slowly it turned into a mountain of a post in my mind.  I have to remind myself that none of you know the plans I make in my mind and y'all won't miss a thing so long as the post provides some good information.  So here we go up the Paleo Ranch Seasoning, a.k.a. Poor Man's Sunny Paris, mountain.  

Saturday, December 27, 2014

The Paleo Approach Cookbook by Sarah Ballantyne, PhD

I was so excited to have received a review copy of Sarah Ballantyne's The Paleo Approach Cookbook.  This 400+ page cookbook very well may be the bible of AIP cooking.  


The first hundred pages are filled with information regarding what foods are included in autoimmune protocol cooking, cooking methods, food storage, tools, meal plans and shopping lists.  Amazing. Following that are hundreds of pages of recipes that are cataloged in the table of contents and a lovely pictorial recipe index.  The book also has very detailed written index.  Love.  

Monday, December 15, 2014

Apple Chicken Sausage from The Paleo Approach Cookbook

The last recipe I'm going to review from Sarah Ballantyne's The Paleo Approach Cookbook before doing my summary book review is her Apple Chicken Sausage.  Breakfast anyone?  The Paleo Approach has quite a selection of sausage recipes.  Sarah gives great instructions for not only making the sausage but also how to make links.  If anything, the book is worth purchasing to see the picture of Sarah making sausage links.  One day, when I have time and am feeling adventurous, I'll make links, but for this review, I decided to make patties.  

I gathered my ingredients and got to work. I decided to make a half batch as I am just one person even if I freeze them.  

Tuesday, November 25, 2014

Sweet Potato Linguine with Bolognese Sauce from The Paleo Approach Cookbook

Happy Thanksgiving, everyone!  While all the other food blogs in the world are treating you with ways to make your Thanksgiving dinner that much better, I will offer something entirely different! Rebel!  This week, I'll get back to the Paleo Approach Cookbook.  

I must admit that it was the pretty picture of this recipe for Sarah Ballantyne's Sweet Potato Linguine with Bolognese Sauce that made my decision to give it a try.  As I am just one person, I decided to make a half batch.  Well, I should have just made a whole batch as I made a huge measurement error when I made this the first time and for the sake of doing a fair review, I had to make it a second time. 

When I made it the second time, I made sure to write out the amounts so I wouldn't go on autopilot again.  









Wednesday, November 12, 2014

Paleo Argentinian Appetizers with Chef Carlos Crusco

In October, I had the opportunity to go to a wine tasting at The Austin Winery through the Austin Food Blogger Alliance.  As much as I wanted to sip some local wine, I was even more excited about the promise of Argentinian Tapas by Chef Carlos Crusco.  

Monday, October 20, 2014

Green Tea and Garlic Pickles from The Paleo Approach

While looking through Sarah Ballantyne's The Paleo Approach Cookbook, I decided it was high time to put my fears of fermenting aside.  Her Green Tea & Garlic Pickles seemed like a good fermenting gateway recipe.  Heck, if I can conquer kombucha, I can do this, and so can you.  

I gathered my ingredients and go to work.  


I started by preparing the brining liquid which is essentially salty tea.  My electric tea kettle has a green tea setting, so I filled it up and pushed the button.  I used pink Himalayan salt.