tag:blogger.com,1999:blog-32732383455094458432024-03-12T18:02:42.089-05:00The Paleo ReviewI'll be your paleo guinea pig! The Paleo Review: A Blog where paleo diet friendly recipes found on the web and in cookbooks are put to the test.Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comBlogger202125tag:blogger.com,1999:blog-3273238345509445843.post-73990801498075425642016-12-31T16:22:00.000-06:002016-12-31T16:22:02.164-06:00Field Company Cast Iron Skillet<div style="text-align: justify;">
Months and months ago, I started to see posts from those in my social media feeds talking about a Kickstarter campaign for a cast iron skillet. I was intrigued. <a href="http://fieldcompany.com/" target="_blank">The Field Company</a> said they were redesigning the cast iron skillet to be lighter, smoother, better seasoned and more comfortable to use. </div>
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Could it be true? I decided to take the risk and backed the <a href="https://www.kickstarter.com/projects/field-company/the-field-skillet-lighter-smoother-cast-iron/" target="_blank">kickstarter</a>. I was so happy to have received two of these 8" skillets right before Christmas. Behold! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64om5evRznuJCcfLKS19Hz8HjTvPf8mdF1bsVXDvsIxjsYpjNK67suTbKRu3zfFnp7KNnwuMgOSflKmUXZvPVlXaeB5pu13OI539F7cvlo1hTvm5MaMlvqiKWa-0zhhfpiOUhppWvPSBe/s1600/IMG_3538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64om5evRznuJCcfLKS19Hz8HjTvPf8mdF1bsVXDvsIxjsYpjNK67suTbKRu3zfFnp7KNnwuMgOSflKmUXZvPVlXaeB5pu13OI539F7cvlo1hTvm5MaMlvqiKWa-0zhhfpiOUhppWvPSBe/s400/IMG_3538.jpg" width="348" /></a></div>
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They are just as pretty as I hoped they would be, but would they cook better? I have a lodge 8" skillet that I have lovingly tried to season but have always been a little disappointed in it. I've watched several videos about smoothing out the surface of a lodge skillet and have even bought everything I'd need to try to do that, but haven't as I didn't want to ruin a good pan without having a replacement. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBaYrJlCLokZ62gITBN1brt92V66rIsZOPn_HQMisBBP-AJBr8ZZgDQFbALkVNd5gX7exjpnAwKc7J1N7wWWJVVmGPAWxDtw6rbw4QgpGocvFk_q1qH9jBvodE76eJ-gJVUM-RSyxgqjY/s1600/IMG_3540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBaYrJlCLokZ62gITBN1brt92V66rIsZOPn_HQMisBBP-AJBr8ZZgDQFbALkVNd5gX7exjpnAwKc7J1N7wWWJVVmGPAWxDtw6rbw4QgpGocvFk_q1qH9jBvodE76eJ-gJVUM-RSyxgqjY/s400/IMG_3540.JPG" width="300" /></a></div>
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Though the pan comes specially seasoned, they recommend adding some extra fat while building on the the seasoning at first. No problem. I added about a tablespoon of <a href="http://secure.ttpurchase.com/DAB4116A-1E0B-90B3-0EB4C5C1C8AFEFA2" target="_blank">coconut oil</a> and left the pan to warm on medium heat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWChXyDri07UoDCmxrf4jTYYwAZLvzLrJinqFeoxWtqrBmgj5PtCkRB_01KQdh2yOeR50bK4VrD8iIKpQqXgqaYNatFFa3eo3GGH36y4BHdNp6Ui6L3VB6BcwLOnPqapgxAm3Z2MDjKDF/s1600/IMG_3545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWChXyDri07UoDCmxrf4jTYYwAZLvzLrJinqFeoxWtqrBmgj5PtCkRB_01KQdh2yOeR50bK4VrD8iIKpQqXgqaYNatFFa3eo3GGH36y4BHdNp6Ui6L3VB6BcwLOnPqapgxAm3Z2MDjKDF/s400/IMG_3545.JPG" width="300" /></a></div>
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Just look at that surface. Swoon. </div>
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It only seems right that bacon be the first thing to be cooked in this pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOq_b1f2rF4XxWyoK1qXvpWkKo1vxCh12wawVYqCm4pl_rR8RyDP1Wma3zsTFJ8Memd6_fuxLuEgR4qyWH0hxJrSIrHyRPR5dIDe2h7ADrvQagZiqGhJj8TApc2yz8I9SlJx85Fh5aAeDa/s1600/IMG_3548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOq_b1f2rF4XxWyoK1qXvpWkKo1vxCh12wawVYqCm4pl_rR8RyDP1Wma3zsTFJ8Memd6_fuxLuEgR4qyWH0hxJrSIrHyRPR5dIDe2h7ADrvQagZiqGhJj8TApc2yz8I9SlJx85Fh5aAeDa/s400/IMG_3548.jpg" width="400" /></a></div>
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Followed by scrambled eggs. Eggs? Gasp! In a new cast iron pan? Yes. Eggs! Glorious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpp4BQQVka4vuEQi1WTk-o0A15eRfVnaVvfyDthvlI7CcUmCHgTdz5nvzK04Cd3zbb_6xX7cU4gqeBmMddlyUXRIs0o9J5tVZN-V3eRRCv_6ZPS0uv-ZXzYjyxDG2vSVE4vZLZ0pRmgkju/s1600/IMG_3549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpp4BQQVka4vuEQi1WTk-o0A15eRfVnaVvfyDthvlI7CcUmCHgTdz5nvzK04Cd3zbb_6xX7cU4gqeBmMddlyUXRIs0o9J5tVZN-V3eRRCv_6ZPS0uv-ZXzYjyxDG2vSVE4vZLZ0pRmgkju/s400/IMG_3549.jpg" width="400" /></a></div>
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There was no sticking. Check out this pan right after removing the eggs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywZ5Gg0kp0K46G0ge6qOmoTrt1GrhGG8pvBJjMV0VT0cSOTnNBie_eLnxTuYzjCezR_ezwXLMmuetkVvaByt-m00n0ki5FmZWJumJsEUqfS7X8BvMslEUuOPjqptkLTFU8vl0Vpsw6-vQ/s1600/IMG_3551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywZ5Gg0kp0K46G0ge6qOmoTrt1GrhGG8pvBJjMV0VT0cSOTnNBie_eLnxTuYzjCezR_ezwXLMmuetkVvaByt-m00n0ki5FmZWJumJsEUqfS7X8BvMslEUuOPjqptkLTFU8vl0Vpsw6-vQ/s400/IMG_3551.jpg" width="400" /></a></div>
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A brief break to check out the breakfast this pan produced for me right out of the box. <br />
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I used water and a microfiber washcloth to wipe out the skillet. I added a little coconut oil and heat, heated the skillet and wiped out the excess. Just look at the mirror finish of this pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQjvWbBzhUWaPzcsnthhW1qskbTkDnB_EqbQf13NYr18IDG3MKIC4kY_vJmKxmnNJaYcKbZ1nPOnsbsMj16dMISWscZ4uaoX58Fgut976CUgDRGIZVFXYAC2m3unOinQZjO7WIpfLw_sC/s1600/IMG_3556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQjvWbBzhUWaPzcsnthhW1qskbTkDnB_EqbQf13NYr18IDG3MKIC4kY_vJmKxmnNJaYcKbZ1nPOnsbsMj16dMISWscZ4uaoX58Fgut976CUgDRGIZVFXYAC2m3unOinQZjO7WIpfLw_sC/s400/IMG_3556.jpg" width="400" /></a></div>
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Just for comparison, on the left, is a nearly new lodge skillet. On the right is the brand new field pan. I can't get over the smoothness or the performance of the Field Company skillet. There simply is no comparison. </div>
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<b>The Paleo Review: Double Thumbs Up! </b> This was well worth the risk and wait. This pan is remarkable and will only get better in time. </div>
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The Field Skillet is about a pound lighter than my 8 inch Lodge skillet, but it seems even lighter. I think the longer handle contributes to that perception. The handle also stays cool for longer than my Lodge skillet. Now, be careful! It does get hot, eventually. Bonus -it's made in the U.S.A!</div>
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Just for comparison, on the left, is a nearly new Lodge skillet. On the right is the brand new Field Company pan. I can't get over the smoothness or the performance of the Field Company skillet. There simply is no comparison. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXtlJKDIqyVweNzKNbtbP6qTIAQcBV6E3Uac13b3RfGuqTULZ0_Df4TZ2Mu2liU40K_5eWW1b-jAO63VGwapzqlpL3sbxBmkBjGewD6dG94UXxbPhZmn4KixBuO32hEmVipKnXAawI2FE/s1600/IMG_3563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXtlJKDIqyVweNzKNbtbP6qTIAQcBV6E3Uac13b3RfGuqTULZ0_Df4TZ2Mu2liU40K_5eWW1b-jAO63VGwapzqlpL3sbxBmkBjGewD6dG94UXxbPhZmn4KixBuO32hEmVipKnXAawI2FE/s400/IMG_3563.JPG" width="400" /></a></div>
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I bought these in the Kickstarter campaign and paid $175 for the two. They are currently collecting emails for a waiting list for when they start producing pans outside of fulfilling the Kickstarter orders. When they offer them in regular production, I have no idea how much a skillet will cost. </div>
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If you have the means, when these become more widely available, I highly recommend getting one. </div>
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<span style="text-align: start;">Happy Almost New Year! 2016 has been quite a year and I, for one, am glad it's over. I continue to think about ways I can revamp this blog. Reviews will always be a part but I'm wondering if I shouldn't start doing more of a food diary to fill in the weeks where it's simply not practical for me as a single person to cook something new. I don't see many blogs of that kind around anymore. Thoughts? Anyone? Bueller? Bueller? </span></div>
Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-73985810289984423332016-12-31T15:25:00.000-06:002016-12-31T15:25:04.476-06:00Instant Pot Hard Boiled Eggs - It will be great, they said!<div style="text-align: justify;">
I've mentioned in a few blog posts that I've been slowing getting used to and liking my <a href="http://amzn.to/2iQrGW2" target="_blank">Instant Pot</a>. Recently, I've seen quite a few social media posts about how great it is hard boiling (or actually steaming) eggs in an <a href="http://amzn.to/2iQrGW2" target="_blank">Instant Pot</a>. I've always used a egg cooker to soft or hard boil my eggs and while I don't like having another appliance to deal with, its always done a great job. Could the Instant Pot finally make my egg cooker a charity donation? Yesterday, I saw this method recommended at <a href="http://www.jaysbakingmecrazy.com/2016/12/18/instant-pot-hard-boiled-eggs/" target="_blank">Jay's Baking Me Crazy</a> as a good method to use on social media. I want to say that this was recommended by <a href="http://www.thekitchn.com/" target="_blank">The Kitchn's</a> facebook feed but of course, now I can't find the post that recommended it, so don't hold me to that. I had a few eggs to spare, so I headed to the kitchen. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHBwvy55Ahz8HNNKw4leMr3pjEFwKhdm-yfLrwdBQJHOGZae9xZXmHiLlLbK51WlTb21vUKUiP1Jjq4nUonnCnCa18pqrkTyaJMPFL6PNKWus3u6O7Gr4PBBskWeawtslGJ8ahT2rsO38/s1600/IMG_3630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHBwvy55Ahz8HNNKw4leMr3pjEFwKhdm-yfLrwdBQJHOGZae9xZXmHiLlLbK51WlTb21vUKUiP1Jjq4nUonnCnCa18pqrkTyaJMPFL6PNKWus3u6O7Gr4PBBskWeawtslGJ8ahT2rsO38/s400/IMG_3630.JPG" width="400" /></a></div>
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The thing that took me time with this recipe was locating where in my little kitchen I had stashed the wire cooking rack that came with the <a href="http://amzn.to/2iQrGW2" target="_blank">Instant Pot.</a> The instructions called for 16 eggs. I took a chance and only used 6. I figured, certainly you shouldn't have to make 16 eggs at at time to have success. When the Instant Pot declared them done, I used the quick release method to get them out and promptly into an ice bath. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLovbIxmqSn6IeOiOFrRH9vnhBSrKGyALlsdAt-8B5YRBUDHBjwFh2dMynDxqlunIPLo6_LevE6QLJM8SyZOwfTqXh3r4MwLSV9UfEocULRkg9UeYnQyv5NhrQgLw-7qvcEMQbmdjjHNa/s1600/IMG_3636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLovbIxmqSn6IeOiOFrRH9vnhBSrKGyALlsdAt-8B5YRBUDHBjwFh2dMynDxqlunIPLo6_LevE6QLJM8SyZOwfTqXh3r4MwLSV9UfEocULRkg9UeYnQyv5NhrQgLw-7qvcEMQbmdjjHNa/s400/IMG_3636.JPG" width="300" /></a></div>
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After cooling, came the test: were they cooked and were they easy to peel. Sadly, no they were not on both counts. Here's my first attempt at peeling one. I threw this mess away. It's what I'd call a soft boil with respect to doneness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuxxK2036YIyITpl5iCdtJpo8sf1Y05wr8Vj0AJSOi8oInmOWeUTk8MbvFMYeQn7kDwUSi00QoCKmknzouXmCe341zqZaaWLnIESCPWcUMZpF8jkS4bTLIyu5S4sBBJBy_3as53d_kgGa/s1600/IMG_3637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuxxK2036YIyITpl5iCdtJpo8sf1Y05wr8Vj0AJSOi8oInmOWeUTk8MbvFMYeQn7kDwUSi00QoCKmknzouXmCe341zqZaaWLnIESCPWcUMZpF8jkS4bTLIyu5S4sBBJBy_3as53d_kgGa/s400/IMG_3637.jpg" width="400" /></a></div>
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Here is the best peeled example I came out with in 6 attempts. It's not hard boiled. I actually like soft boiled eggs but not when Im looking for hard boiled. <br />
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<b>The Paleo Review: Use Caution! </b> I posted my egg fail picture on my personal facebook page and started to get comments in from friends that have tried other methods and decided that this review wouldn't be a review as I typically write them. This seems to be a very temperamental thing to make in an instant pot as my friends didn't all agree to one way or the other bringing success. Perhaps you do have to make 16 eggs to get the linked method to work? Until I find a solid method, I'll stick to using my little egg cooker which has never failed me. </div>
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This seems like a food quest that I should pursue, but I'll need your help. What method have you found success with in making hard boiled eggs in an <a href="http://amzn.to/2iQrGW2" target="_blank">Instant Pot</a>? If I get a suggestion, I'll try it out and update this post. </div>
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Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-58915154697833323772016-11-29T20:24:00.001-06:002016-11-29T20:24:10.629-06:00Paleo Pesto from Melissa Joulwan's Well FedEvery once in a while I come across a recipe I want to make, but it requires a whole other prepared food as an ingredient. Pesto is a common example of a recipe within a recipe. I've not found a good store bought paleo pesto, so I decided it was high time to make some paleo pesto. As with most basic recipes, I turn to Melissa Joulwan first as she tends to have really good recipes for the basics we all look for. After a quick Internet search, I found her <a href="http://meljoulwan.com/2009/08/05/presto-pesto/" target="_blank">Paleo Pesto</a>. <br />
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Here are the main ingredients. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2MrdKe_HQ-kR2CxxzBo0N2-M8UZ40hvTD6cD5VWe9NNl3lTmG5H62e8_QeBMzObROA0dgOA1CTx0IjC4JC83zmxjZfZlKnBMyccIwq7uHpop9tW6Q3-IgZqHQMN68f2mnrH_feEXNM37/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2MrdKe_HQ-kR2CxxzBo0N2-M8UZ40hvTD6cD5VWe9NNl3lTmG5H62e8_QeBMzObROA0dgOA1CTx0IjC4JC83zmxjZfZlKnBMyccIwq7uHpop9tW6Q3-IgZqHQMN68f2mnrH_feEXNM37/s400/FullSizeRender.jpg" width="400" /></a></div>
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<a name='more'></a>This recipe doesn't present much opportunity for photos. The longest part of the preparation is packing the measuring cups with basil. After measuring, I dumped all of the ingredients in to my food processor. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpo-roB2MGSxgHszFdEzOpt1DCI75kOG6q4NnxG9eE0V6JxMZkMjFh8LHqFKScbAlyGwXBcSPVCpgV3fso5EoZUz8eiJ0btHpWptf_gLCGBOGoWvDP-bIxaZAy64PV_ps4Tog6Aml5HU_9/s1600/FullSizeRender+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpo-roB2MGSxgHszFdEzOpt1DCI75kOG6q4NnxG9eE0V6JxMZkMjFh8LHqFKScbAlyGwXBcSPVCpgV3fso5EoZUz8eiJ0btHpWptf_gLCGBOGoWvDP-bIxaZAy64PV_ps4Tog6Aml5HU_9/s400/FullSizeRender+%25282%2529.jpg" width="400" /></a></div>
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You give it all a good blitz, and there you have it, Pesto! I think it may be impossible to get pesto to look nice in a picture. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZQ00cPSCVQMCC9yMiYtAFlBArA5-shWYzi7TlBbbyM_0k44zb3hlxEzM5eOYdFevzqGxqaOlU0smdn-aYwfQfuXBwE897SDG6_qLss6wrEeR85MNDjD9aGjbMMiHyHZOcOvBtXtXFdqw/s1600/FullSizeRender+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZQ00cPSCVQMCC9yMiYtAFlBArA5-shWYzi7TlBbbyM_0k44zb3hlxEzM5eOYdFevzqGxqaOlU0smdn-aYwfQfuXBwE897SDG6_qLss6wrEeR85MNDjD9aGjbMMiHyHZOcOvBtXtXFdqw/s400/FullSizeRender+%25283%2529.jpg" width="400" /></a></div>
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<b>Accessibility & Cost of Ingredients: </b> I was lazy and used <a href="https://inst.cr/t/SKjFc4n69" target="_blank">Instacart</a> to get my groceries delivered to me from Whole Foods, so I paid a little too much for basil. If I had more time, I would have gone to the Asian market where huge bunches of super fresh basil are super cheap. The pine nuts were $13.99 for an 8oz bag. If I went to the store and bought in bulk, again, it would have been more economical. Most big box stores have fresh basil and pine nuts. She does give the option of using walnuts as well which may be easier to find. </div>
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<b>Preparation Time: </b> I did not even say cooking here as there is no cooking. It took me 15 minutes start to finish to prepare this pesto. </div>
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<b>Clean up: </b> I threw everything in the dishwasher! Presto!</div>
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<b>The Paleo Review: Thumbs Up! </b>Who needs cheese to make pesto? I certainly don't. This tasted fantastic. I could totally see using this as a dip for raw veggies or a topping for a chicken breast or even salmon. I saved the majority of this for another recipe. This is so quick and easy, it will be a new standard in my house. </div>
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<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-78205338623196135352016-11-29T20:06:00.001-06:002016-11-29T20:06:46.102-06:00Slow Baked Salmon and Cherry Tomatoes by Martha StewartRecipes that cook a protein and vegetable at the same time always appeal to me. Even if the cooking time is a little longer than what I'd typically call a weeknight recipe, I feel like I'm getting more bang for my buck kitchen time wise. Enter <a href="http://www.marthastewart.com/1151561/slow-baked-salmon-and-cherry-tomatoes" target="_blank">Martha Stewart's Slow Baked Salmon and Cherry Tomatoes</a>. I just realized I've cooked more than a few Martha Stewart recipes. Why? Honestly, I've don't most of my recipe searching in my facebook feed and her's have looked most appealing to me. I really don't have many of the big paleo bloggers/cookbook writers in my feed anymore as I grew tired of endless "paleo" treats being posted. I'm sure they grab the likes and shares, but not what I want to see. <br />
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I gathered my ingredients and got to work!<br />
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Sorry to disappoint, but this recipe is so easy there really aren't many pictures to show. I put everything except the salmon in a corning ware dish not quite as large as Martha recommends. After baking for 20 minutes, I lowered the oven temp and added the salmon. <br />
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Here's the end result. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_XOlMMQPjkAAREjCjq_LzUnzfAzzVel0ieKhDB-U5fAIgwDuIdtW064Xj6UwDp7qD_Ehov-eMA8iMW7-XhVXJ3YwHvfP3KlNm38WXk1x108UjF2_5SfumCU6sOM5jmnCsu5lvw0WDJh2/s1600/FullSizeRender+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_XOlMMQPjkAAREjCjq_LzUnzfAzzVel0ieKhDB-U5fAIgwDuIdtW064Xj6UwDp7qD_Ehov-eMA8iMW7-XhVXJ3YwHvfP3KlNm38WXk1x108UjF2_5SfumCU6sOM5jmnCsu5lvw0WDJh2/s400/FullSizeRender+%25286%2529.jpg" width="400" /></a></div>
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And my plate with a little fresh basil garnish. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRvZb9jpNn9yaa3CetdDwb6u95hWHlkV39WC-3AuRn3IoMvD4rWyl5IRpRd5ZLS9JSeNeZwqkqAxtpIX0Pt48qOFrqBIz8e38VjVoTZ1jwt8MK9xqjRqaASt5WBwZlXTNYkLYPaKyIiva/s1600/FullSizeRender+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRvZb9jpNn9yaa3CetdDwb6u95hWHlkV39WC-3AuRn3IoMvD4rWyl5IRpRd5ZLS9JSeNeZwqkqAxtpIX0Pt48qOFrqBIz8e38VjVoTZ1jwt8MK9xqjRqaASt5WBwZlXTNYkLYPaKyIiva/s400/FullSizeRender+%25288%2529.jpg" width="400" /></a></div>
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<b>Accessibility & Cost of Ingredients: </b>I splurged and got fancy wild caught sockeye salmon from Whole Foods. You should be able to get all ingredients fairly reasonably priced at your big box grocery store. <br />
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<b>Clean Up: </b>Super simple, everything went into the dishwasher. Actually, initially, I just threw the lid on my corning ware dish and used it as food storage to put off clean up for a few days. <br />
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<b>Preparation & Cooking Time: </b>Yet again, I've managed to lose my cooking notes, but I think the times given are fairly accurate in the recipe assuming you don't need to take out the pin bones of the salmon filets.<br />
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<b>The Paleo Review: Thumbs Up! </b> What a simple joy of a recipe. It's so simple that the quality of salmon I purchased was worth it was there was no where for any of the flavors to hide. I highly recommend this dish. Yum!Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-31912311997894539272016-10-31T20:42:00.000-05:002016-10-31T20:42:04.233-05:00Product Review: Looseleaf by Chef'nSoon after <a href="http://amzn.to/2f7hhDd" target="_blank">Amazon.com</a> suggested <a href="http://www.thepaleoreview.com/2016/10/product-review-stalkchop-by-chefn.html" target="_blank">the Stalkchop</a> and I put that in my shopping cart, it suggested the <a href="http://amzn.to/2fuM80M" target="_blank">Looseleaf</a> -a tool to make prepping kale and greens easier. I actually bough these in the same order as the Stalkchop was an add-on item and I needed to buy enough to get that shipped - I'm on to you Amazon, really. There are certain vegetable prep things I really dislike doing and separating the thick hard stalks from greens is one of them. I usually strip them with my fingers. It gives me the same feeling that peeling citrus with my fingers does and for some reason, I just hate that feeling. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHGFJAi8WV-VXZ33t1dulHx8cKbd3poEQyvAnDPxeFgaKXQRaifJQX6FuM4bXV3V1Mi5VJg129KFM6PU6xauvQNC6Dt4mFkTeogbopYSvxWob488P2uJrVi3NPEpMXFb-qeyG9hktZvw8/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHGFJAi8WV-VXZ33t1dulHx8cKbd3poEQyvAnDPxeFgaKXQRaifJQX6FuM4bXV3V1Mi5VJg129KFM6PU6xauvQNC6Dt4mFkTeogbopYSvxWob488P2uJrVi3NPEpMXFb-qeyG9hktZvw8/s400/FullSizeRender.jpg" width="358" /></a></div>
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Could the Looseleaf solve my problems and make greens prep easier and quicker?<br />
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<a name='more'></a>And wouldn't you like to see more pictures? I would! I mentioned in my Stalkchop review that my iphone decided to quit syncing and illness struck as I was trying to get these two reviews posted by the end of the month, so alas, for now, no pictures. Sadness. I'll amend the post when I am feeling better and have the fight in me to prevail over the iphone and iphoto. Why the hurry? To maintain my <a href="http://austinfoodbloggers.org/" target="_blank">AFBA membership</a>!<br />
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I started with some curly kale. It did OK, but at some point, it would just make the kale break away from the stalk rather than fully removing the stalk. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusY1mJtmwjk0ehU8R35s_m_eXIL2nv0kzPKKPUuYHTAzis0r8zGa5E4g94nMyVIMhRWOEPf5EsnjEUnQd5vODkwaoeJKy1VMsBYvV8Rpr4q-WLppS8HFcx_y_mBPQBvPQTpYg5yisIZ0v/s1600/IMG_3217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusY1mJtmwjk0ehU8R35s_m_eXIL2nv0kzPKKPUuYHTAzis0r8zGa5E4g94nMyVIMhRWOEPf5EsnjEUnQd5vODkwaoeJKy1VMsBYvV8Rpr4q-WLppS8HFcx_y_mBPQBvPQTpYg5yisIZ0v/s400/IMG_3217.JPG" width="400" /></a></div>
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The collard green stalks I had were too thick to use the tool. <br />
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I didn't have any fresh herbs on hand to try the smaller holes, but when I do I'll update <br />
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<b>The Paleo Review: Thumbs 3/4's down! </b> I don't think this tool actually makes the task of removing the stalks from greens any quicker, easier or cleaner, sadly. I'll keep tinkering with it just to see if there's some trick to it that my review session didn't bring forth. It does work to some degree so I didn't think a full thumbs down was fair. If this pops up in your Amazon suggestions or you happen upon it in the wild, I'd leave it on the shelf and out of your cart. Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-76957992350515702472016-10-31T20:25:00.002-05:002016-10-31T20:25:50.248-05:00Product Review: Stalkchop by Chef'n<div class="separator" style="clear: both; text-align: justify;">
I love kitchen gadgets. My small kitchen has limited my ability to indulge my desire to buy all kitchen gadgets I lay my eyes upon, but every once and I while I decide to live a little and buy something new. <a href="http://amzn.to/2e2Htye" target="_blank">Amazon.com</a> recently suggested, in the creepy way that it does, two different gadgets both made by Chef'n. The first was the <a href="http://amzn.to/2fl05iW" target="_blank">Stalkchop</a> which is a device specifically made to make the process of turning a head of cauliflower into neat florets easier and cleaner. </div>
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One of my biggest pet peeves is the mess of breaking down a head of cauliflower. So with a price of under $10, I added it to my cart. I'll have to ask for your patience, as it was my goal to get this post and another up by this evening and then life intervened. First, my iphone decided to stop syncing my pictures and I could not get all of the photos for this post or the second uploaded. Then at 1 AM this morning, I was hit with a really nasty stomach bug. No one needs the details about that. Needless to say, I don't have the energy or patience to try to figure out why syncing process that was seamless for years, just quit. I apologize. I also apologize for any poor writing. Seriously. </div>
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I started by taking off the outer leaves as I really couldn't see where to dig the tool in. The Stalkchop took care of that easily. </div>
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I then went to town fitting the curve of the tool where it made sense on the head of cauliflower. No real skill is involved. </div>
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I ended up with the stalk removed and a few large hunks of cauliflower. </div>
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From there, I just continued to break down the head. Here is where I'd like to post an end picture the head totally broken down, but alas. I'll update when I feel better. </div>
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<b>The Paleo Review: Thump half way up! </b> I must say, this little cauliflower tool worked well. It's not sharp like a knife, but be careful with it as I'm sure it could do some damage to your hands and fingers if you get them in the way of your chopping. Was it really that much more efficient over just pulling out a knife? No, but I wasn't disappointed to have purchased it. </div>
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There seemed to be just as many riced bits of cauliflower on my cutting board when I was done as there are when I use knife, so no decrease in mess. Is it just me or does anyone else find bits of cauliflower in every corner and surface for a few days after breaking down a head? </div>
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So, if Amazon has been suggesting this tool to you, give it a try if you have the room in your kitchen. At worst, it gives you a way to shake things up in prep. </div>
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<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-76634651932275570102016-09-30T18:13:00.002-05:002016-09-30T18:13:56.296-05:00Instant Pot Chicken Tikka Masala<div class="separator" style="clear: both; text-align: justify;">
The Paleo community puts a strong emphasis on taking care of oneself through sleep and rest. As it has become more and more challenging for me to get through the demands of my day job and take care of my home and the paleo kitties, well, I have sought to become as efficient as possible at doing the things that have to be done. Cooking has to be done. I bought an <a href="http://amzn.to/2dCl7bH" target="_blank">Instant Pot </a>a while back and for months it sat in my closet as I used it once for broth making and I just wasn't as happy as I typically am with my stove top pressure cooker. </div>
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Slowly, I've been giving it a chance to earn a place on the countertop of my small kitchen. As small as my kitchen is, I have to love an appliance and use it often to give it countertop space. I love love love Chicken Tikka Masala. If I go out for Indian food, this is what I order, so I was excited to see a recipe that could be make in the instant pot from <a href="http://www.thekitchn.com/how-to-make-chicken-tikka-masala-in-the-electric-pressure-cooker-234655" target="_blank">The Kitchn</a>. </div>
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What? A plated final dish picture first? As I get back into the swing of blogging, I'm going to experiment with the length/style of these reviews. Today's variation, no prep or cooking pictures except for one. Why this one? After chopping the onions and grating the ginger, the cooking and measuring was so quick, there really wasn't time to pause and take pictures without potentially burning the dish. And really, unlike most any other food blog out there, this blog is not about photography and I doubt any of you stop by for the pictures. If you do, let me know in the comments. Seriously.</div>
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I finally gave this ceramic ginger grater I bought at Sur La Table a try and I enjoyed it. I liked grating the ginger without worrying about taking my fingers off with the microplane grater. </div>
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I love that the recipe gives the option of using coconut milk, which I did. I recommend you have all of your ingredients measured and ready to go when you start to cook as it goes by fast! <br />
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<b>Accessibility & Cost of Ingredients: </b>You should be able to find everything you need for this recipe at your big box grocery store. I used my homemade chicken broth. I suggest you make your own broth. </div>
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<b>Preparation and Cooking Time: </b>From start to finish this recipe took me just under 45 minutes total. </div>
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<b>Clean Up: </b>Clean up was super easy. Everything I used except for the Instant Pot when into the dishwasher. I've bought a silicone lid to fit the inner pot which makes clean up super easy as I don't need to dirty any Pyrex for food storage. </div>
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<b>The Paleo Review: Thumbs Up! </b> While this recipe wasn't as creamy or tomatoey as I'm used to with Chicken Tikka Masala, it was quite tasty. This is the kind of dish you can experiment with to suit your tastes and likely not end up with something that isn't edible. For example, I need to get a different garam masala spice blend <a href="http://amzn.to/2dLP5Jx" target="_blank">as the one I used</a> added a bit too much cinnamon flavor for me. Also, the next time I make this I'm going to try adding some tomato paste to give it more of the tomato flavor and color that I'm looking for. I'll update the post if it improves it (or not). </div>
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And yes, that's white rice. I decided to treat myself with a small portion of yummy gluten free white rice. <a href="https://thedomesticman.com/" target="_blank">Russ Crandall</a> is a bad (or really good) influence on me. </div>
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For the Instant Pot curious, I actually bought the the <a href="http://amzn.to/2dGdygw" target="_blank">7 in 1 model</a>, but I think really, unless you really intend on making yogurt, it's not necessary. You can get away with the less expensive <a href="http://amzn.to/2dCl7bH" target="_blank">6 in 1 model</a>. I've been using it for my chicken broth with good results. I've been trying and even making up a few recipes of my own with it and its growing on me. It's certainly worth the $80 or less, if <a href="http://amzn.to/2dxWo90" target="_blank">Amazon </a>is having a sale, that you can get one for. Since I've been using it for broth making, I almost wish I got <a href="http://amzn.to/2dCnsTX" target="_blank">the larger model</a>. The number of programs and buttons are intimidating. Finding recipes to use helps. Perhaps a full review is in order. </div>
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For those who have an Instant Pot, what's your favorite paleo recipe? </div>
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Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-68124800997893783552016-09-27T21:04:00.002-05:002023-02-13T13:40:36.256-06:00Chicken with Mushrooms by Martha Stewart<div style="text-align: justify;">
Do you make New Year's Resolutions? I don't, which is a good thing, or I'd have completely failed a likely resolution of being a better blogger this year. Wow, nine months of the year have flown by. Work has been keeping me really busy and I find myself wondering when I'll find time to cook much less write about my cooking. I've been focusing on finding recipes that I consider weeknight dinners in that they can be made in 30 minutes or less and recipes that I can make in my instant pot which is growing on me. Today's recipe, <a href="http://www.marthastewart.com/925229/chicken-mushrooms" target="_blank">Martha Stewarts' Chicken with Mushrooms</a> came up in my Facebook feed as a suggestion and the total time of 25 minutes and a pretty picture was enough to get me to print the recipe out. </div>
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The recipe was perfect paleo, except for the flour. I'd bought a bag of Otto's Cassava flour at conference this year and thought this was the perfect opportunity to open it up and test it out as well. </div>
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I was really happy to see how much the texture of this alternative flour was like wheat flour. </div>
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While coating the chicken, I heated my Scanpan with butter so it would be ready to go. I cooked the chicken in two batches. </div>
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I cooked the chicken per the recipe instructions. I do want to note that this flour had an issue that I've identified in cooking with other alternative flours. It seems to burn more easily than wheat flour. I think you can see the discoloration of the burnt flour in the butter in the pan. I wiped out the pan before moving on to the next step. </div>
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Once all the chicken was cooked, I got started on the mushrooms. It seems like a lot of mushrooms until they've cooked a bit. </div>
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I added the wine and some of my homemade chicken broth and let it reduce a bit.<br />
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Once the liquid had reduced, I added the chicken back to the pan and garnished with parsley. </div>
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Here's my plate with a bit of cauliflower rice. </div>
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<b>Accessibility & Cost of Ingredients: </b> I was bound and determined to only make one grocery store stop the night I decided to cook this and that stop was at Trader Joe's. They had some chicken that looked more like cutlets, but the tenderloins I got were organic and the cutlets were not. I try to get the best quality chicken I can afford or is available. You should be able to find all the ingredients you need at your big box grocery store except for the Cassava flour. I've honestly not sought this out in a store but I know you can buy it online. Before I thought of my unopened bag of Otto's Cassava flour, I considered using a very light dusting of Arrowroot. </div>
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While at Trader Joe's, I also picked up a few bags of their pre-riced fresh cauliflower. If you have a Trader Joe's in your area, I highly recommend you pick up a bag or 5 as it eliminates the clean up of riced cauliflower. Win!</div>
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<b>Clean Up: </b>Clean up was a snap. Everything except my Scanpan went in the dishwasher. </div>
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<b>Preparation & Cooking Time: </b>This is where I was disappointed. Alas, it took me far longer than 25 minutes to prepare and cook this recipe. From start to finish, it took me 49 minutes and 52 seconds. I don't think I was prepping or cooking slowly and I followed the recipe recommended cooking times. </div>
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<b>The Paleo Review: Thumbs Up!</b> Despite the cooking time not working out, I really enjoyed this chicken. It had a light and earth flavor that only got better after a night in the refrigerator. Is the flour necessary? Probably not. I thought I should use something as I thought it would contribute to thickening the sauce, but it really doesn't. The next time I make this dish, I'll just skip it. If the result isn't as tasty, I'll update the post. </div>
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Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-72760446724082537572015-12-30T13:01:00.001-06:002015-12-30T13:01:41.862-06:00Alternative Autoimmune Cookbook by Angie Alt <div style="text-align: justify;">
It seems like just yesterday that I started to cook some recipes from <a href="http://autoimmune-paleo.com/" target="_blank">Angie Alt</a>'s <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">Alternative Autoimmune Cookbook</a>, but it was actually September. Angie graciously provided me with an electronic copy of her cookbook for review and I have since bought the paperback copy myself as penance for being so slow to review the book. I've now cooked four recipes from the book and I do believe I'm ready to do my summary post. I'd thought about doing one more recipe, but I thought this would be a nice way to end the year. Spoilers, but I'll probably be reviewing a few more recipes from this book in the future. Let's take a look at what I've made so far. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimctxXM910XzBuwNrLCd1mVVu9nw_eyRSQi0l-9BubzJKFgtE4uzW0KiP_kGFW4wy1OxmiDY07laKJabcG80GRuVfCVzjiyRbYhi2ykt8xtJbd4Mxurn3UTzc9F7aNB1t0ysmazq2_E7qn/s1600/IMG_0425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimctxXM910XzBuwNrLCd1mVVu9nw_eyRSQi0l-9BubzJKFgtE4uzW0KiP_kGFW4wy1OxmiDY07laKJabcG80GRuVfCVzjiyRbYhi2ykt8xtJbd4Mxurn3UTzc9F7aNB1t0ysmazq2_E7qn/s400/IMG_0425.jpg" width="371" /></a></div>
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I started with the <a href="http://www.thepaleoreview.com/2015/09/coffee-and-balsamic-rubbed-roast-beef.html" target="_blank">Coffee and Balsamic Rubbed Roast Beef</a>. I actually made this twice. The first time, I used the slow cooker to make it and the second time, I followed the recipe instructions and used the oven. What was surprising to me was that this recipe had an all around nice beefy flavor. The coffee and vinegar weren't prominent flavors to me in either preparation though I'm sure they contributed to how well it tasted. This was a definite thumbs up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yxqkBZI0mFSlfLkOvSv4TkTV-u_caaV6z2EBIXM5WRjk2711ozT3ZsruO2TIuiyW2BgvISKUNoFjGn6wsaJMDgQp21ap-aE5Bh2xTAgYOgGJ0q2zf58lfm24vYhgtA8gkiv-KdFlc-mC/s1600/ROAST.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yxqkBZI0mFSlfLkOvSv4TkTV-u_caaV6z2EBIXM5WRjk2711ozT3ZsruO2TIuiyW2BgvISKUNoFjGn6wsaJMDgQp21ap-aE5Bh2xTAgYOgGJ0q2zf58lfm24vYhgtA8gkiv-KdFlc-mC/s400/ROAST.jpg" width="400" /></a></div>
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Next up, were the <a href="http://www.thepaleoreview.com/2015/10/bacon-artichoke-stuffed-pork-chops-by.html" target="_blank">Bacon & Artichoke Stuffed Pork Chops</a>. The simple goodness of this recipe earned it a thumbs up! Make sure to make extra stuffing as it was good enough by itself, though I'm sure its proximity to pork didn't hurt the flavor. I'm putting this on my cook for company list as its pretty for presentation and looks impressive, though it's pretty easy to make. Thumbs up!</div>
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What goes better with pork chops than <a href="http://www.thepaleoreview.com/2015/10/lemony-roasted-brussels-sprouts-from.html" target="_blank">Lemony Roasted Brussels Sprouts</a>? These sprouts were spectacular and have become a go to recipe for roasted sprouts in my kitchen which says a lot as there are many roasted sprouts recipes out there. Thumbs up!</div>
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The grand finale so to speak of the recipes I've cooked so far were the <a href="http://www.thepaleoreview.com/2015/11/mustard-chicken-wings-by-angie-alt.html" target="_blank">Mustard Chicken Wings</a>. These wings made my week. Of course, I was luck to start with great high quality chicken wings from <a href="http://www.grassfedbeef.org/134.html" target="_blank">Tendergrass Farms</a> (that I purchased myself), but the recipe gave them excellent flavor. Yum. If you're looking for a break from hot wings, this is the recipe for you. Make sure to make a double batch as you'll regret it if you don't. </div>
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<b>The Paleo Review: Thumbs Up! </b> I've really enjoyed cooking recipes from <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">this cookbook</a>. Angie really has put together a great resource for someone wanting to try an Autoimmune Paleo protocol. She starts by talking about what autoimmune disease is, what AIP is, and then details a 5 week elimination plan to exclude the foods that may be problematic for you. If eliminating foods is scary to you, well, turn the page, as she then provides a 4 stage reintroduction plan. The recipes in the book are organized by the elimination and reintroduction phases. She tells you want to look for as you move through her approach and gives a food journal template to help you keep track. </div>
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Something I realize going through my recipes reviews from <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">this cookbook</a> is that I've not really made a to do about the fact that these recipes are AIP compliant. Why? Well, I prefer to look at things from an AIP template as simply being good recipes. It's just a bonus that more people can enjoy them. </div>
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Each recipe has its own full color pretty photograph. There is a resource list and a by ingredient index at the end of the book as well. Fancy. I like having both the paperback and the electronic version of this cookbook. The electronic book is great for me to reference while out and about or at work if I decide to cook something and the paperback is great for keeping in the kitchen during a cooking session.</div>
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While cooking through these recipes, one word that kept coming up for me was simple. I have quite a collection of paleo cookbooks. Some by popular authors that I have yet to cook a singe thing from simply because the presentation of the recipe is so busy, I find it daunting and stressful. I need more simple in my life. Angie Alt's presentation of her plan and recipes is thoughtful, but simple. That's not an easy thing to accomplish, but she's done it. </div>
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If you're looking for a great new AIP recipe recourse, give <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">Angie Alt's Alternative Autoimmune Cookbook</a> a try. </div>
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<b>Blog Note: </b>Remember there is a <b><a href="http://www.thepaleoreview.com/2015/12/presto-percolator-product-review-tpr.html" target="_blank">GIVEAWAY</a></b> going on through January 8, 2016 for a chance to win a The Paleo Review coffee mug! The odds still look pretty good as of the publishing of this post. </div>
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<b>End of the Year Note: </b>Wow, has it been a year already? 2015 has been a hard year in many respects but also a good year. If I were a good blogger, I'd detail intimate details of my year, but I just can't do that for a number of reasons. I can say had ambitious to do more with the blog this past year, but life had other plans. I appreciate anyone who has continued to support the blog despite my sporadic posting and especially appreciate anyone who has made it to the end of this post to read these words. </div>
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I saw a <a href="http://www.facebook.com/thepaleoreview" target="_blank">Facebook</a> post in a food blogger group I'm in recently where an informal poll was done where readers were asked if they like to read stories with recipes or do they just want recipes. The resounding answer was that they skip the stories and just look for recipes. After reading that, I wondered if continuing with this blog was a good idea or not. My posts are essentially stories around recipes or products. Shoot. Does that mean no one is reading this at all? Are all the page views Russian spam bots? </div>
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I'm debating a change in format to exclude the detailed run through of the recipes and just give the review section. This would certainly cut down on the amount of time each post takes me to draft and might make it more likely I'll be able to post more often, but I like the way the detail exposes some unexpected things about a recipe. But this blog isn't about me really. Anyone have any input? What's helpful to you?</div>
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Regardless, I plan to keep plugging along here in some form or fashion. </div>
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Happy New Year, Everyone!</div>
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<i class="yiv8862472081" id="yiv8862472081yui_3_16_0_1_1446312965747_3158" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; text-align: start;">Sources/Affiliate Disclosure- I received a digital copy of this cookbook for review from the author. I since purchased a hard copy of the cookbook with my own money. The links in this post are affiliate links. All of my opinions expressed here are my own. </i></div>
Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-22491824650415671842015-12-29T19:41:00.000-06:002015-12-29T19:41:06.301-06:00Presto Percolator Product Review & TPR Coffee Mug Giveaway<div class="separator" style="clear: both; text-align: justify;">
A little over a year ago, if you asked my friends and coworkers if I liked coffee, the answer would be a resounding yes and my brewer of choice was a Keurig. I had Keurig machine and home and at work. As I started to examine my use of plastics in the kitchen, I couldn't ignore that my Keurig and really any automatic drip machine suffer from the same problem, hot water and plastic. It seemed silly to get rid of all my plastic kitchen storage but then continue to use the Keurig machines, so I looked for alternatives. A good friend of mine told me about his percolator. He and his wife use it for tea and he had nothing but praise for it. What's great about a percolator is that you can buy a model that is all stainless steel on the inside. No more plastic! Yay! I bought and have used the machine for about a year, so I'm ready to review it. If you indulge me, at the end, you can enter a giveaway to get a The Paleo Review mug! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG9gYsFr1XXJGr7DI_RY2DyjdIxNdWkm54zWHs2_JIGuobz6sfTi51WUOTwlXsTWzRB73cRH59pimnJsQkWx1U06ZQS0w6348CnlA8uCxOK8aYZ4KI1gYAMzkEByjg6xk7Oz5f0pteUHf/s1600/IMG_8967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG9gYsFr1XXJGr7DI_RY2DyjdIxNdWkm54zWHs2_JIGuobz6sfTi51WUOTwlXsTWzRB73cRH59pimnJsQkWx1U06ZQS0w6348CnlA8uCxOK8aYZ4KI1gYAMzkEByjg6xk7Oz5f0pteUHf/s400/IMG_8967.JPG" width="400" /></a></div>
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After a little searching, I decided upon the <a href="http://amzn.to/1RQq3Gc" target="_blank">Presto 12 cup Stainless Steel Coffee Maker</a>. I was a little sad that this one didn't have the cool glass button at the top to watch the coffee percolate, but most models use plastic instead of glass for those buttons now. I saw you can buy glass replacements but that seemed like a hassle. But wait, you're thinking this percolator seems like a hassle compared to a Keurig or automatic drip. Are there a few more steps? Yes. Is it really that much more time than prepping an automatic drip machine? No. Obviously, if you get a percolator, you should read your model's manufacturer's instructions, but here's how I make coffee. </div>
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Here are the parts of the machine. </div>
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A concern I had about using a percolator was the possibility of grounds getting in the coffee. I've never had this issue as I <a href="http://amzn.to/1OY5uBM" target="_blank">found these great filters</a>. You essentially envelop the coffee grounds in a little filter package. The filters are a large square with a hole in the center to fit the tube in the middle of the grounds basket. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQ1KeaJbA9N0uVUBEWyH5gnjrz39M_uDYGoQ8dCaE0kgMy4OrDWMnFlJV17VRgSHSwz2eSJdUhhiFgpY0S5PevSf5Syhp5DtX8g_Wa9ORlH6oHox926P5qylpNBgIN9mBlILhQ37vt8gN/s1600/IMG_8952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQ1KeaJbA9N0uVUBEWyH5gnjrz39M_uDYGoQ8dCaE0kgMy4OrDWMnFlJV17VRgSHSwz2eSJdUhhiFgpY0S5PevSf5Syhp5DtX8g_Wa9ORlH6oHox926P5qylpNBgIN9mBlILhQ37vt8gN/s400/IMG_8952.JPG" width="400" /></a></div>
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Each corner of the square has a hole that you fold onto the center tube after you fill the basket with coffee. </div>
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Shazam- no coffee mess!</div>
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You then put the lid on the coffee basket. </div>
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With the beans prepped, it's time for the water. This model has cup markings on the inside of the pitcher. Be careful when you fill it that you don't get the electric plug area wet. This is a 12 cup maker, but I believe Presto defines a cup as 5 or 6 ounces. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjdpcXkztWKU3LsCdifyjfn-i760y276ISHv7O-RCHBaeovpWUhEs1lUK_LBaXIRapG89SPKXam741Pq-PsZ87UlcFh1in9lZUJpX70zlrJMeMeF6n_8sn7PfKtZRPe0rzwSo8G2axGBz/s1600/IMG_8949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjdpcXkztWKU3LsCdifyjfn-i760y276ISHv7O-RCHBaeovpWUhEs1lUK_LBaXIRapG89SPKXam741Pq-PsZ87UlcFh1in9lZUJpX70zlrJMeMeF6n_8sn7PfKtZRPe0rzwSo8G2axGBz/s400/IMG_8949.JPG" width="300" /></a></div>
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Next, you put the perc tube in the pot and make sure it seats in the center. </div>
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You then seat the coffee basket with lid in place on the perc tube in the pot. </div>
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Next, put the lid on securely.</div>
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Next, just plug the machine in and w<span style="text-align: justify;">hen the light turns on, your coffee is ready. You'll know when the brewing process is almost done as the classic percolator sound starts to slow. Once brewing is done, the machine stays on and keeps the coffee hot until you unplug it. </span></div>
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<b>Accessibility & Cost: </b> You're going to have to buy this machine online. In the realm of what coffee makers cost these days, this machine is a bargain, in my opinion at <a href="http://amzn.to/1OY88aD" target="_blank">around $38.00</a> depending on what Amazon decides for the day. You'll also have to buy the filters online. A package of <a href="http://amzn.to/1OY7PwA" target="_blank">40 filters</a> costs just over $5. I personally bought a <a href="http://amzn.to/1RQso45" target="_blank">box of 12</a> of the 40 count packages so that I'd not have to think about filters for a while. </div>
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<b>Brewing Time: </b>You'd think in all this time I would have timed how long it takes to brew various numbers of cups, but I haven't. I can say that the brew time is line with the amount of time that an automatic drip maker takes. </div>
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<b>Clean Up:</b> This is where this machine shines! Ha! I love that I can see all of the inside working parts of this machine. No more mystery as to what is going on in the coffee maker. I love that no only can I run a pot with water and vinegar, but I can also scrub out the pot and the brewing parts. The manufacturer says that the brewing parts are not dishwasher safe, but after seeing that many people have used the dishwasher with success, I decided to take the risk. I was happy that I did and have been putting the brewing parts in the dishwasher and getting nice effort free squeaky clean brewing parts ever since. However, do so at your own risk as this isn't recommended by Presto. I hope I don't have to say that you cannot put the pot in the dishwasher or submerge it in water for that matter. </div>
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Since we're talking about clean up, here's the coffee basket after brewing. I just shake that little bundle of grounds into the garbage. A quick rinse and the basket is ready to go again. </div>
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<b>SPECIAL WORD OF CAUTION: </b>That pot gets <u>HOT</u>! I'm going to type it again, the pot gets <u>SUPER HOT</u> as you'd expect since its stainless steel. <u>DO NOT TOUCH THE POT WHILE BREWING, PLUGGED IN, or HASN'T FULLY COOLED DOWN AFTER UNPLUGGING</u>!!!</div>
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Also, make sure you <u>UNPLUG THE MACHINE</u>! There is no auto-off. I've turned this into a ritual every morning. I unplug the machine from the wall and then the pot itself. That way I know it is off. </div>
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The no auto-on/off might be a drawback to some, but it hasn't bothered me. I make my coffee in the evening so its ready to turn on in the evening. It brews while I'm getting my breakfast/lunch together and other morning chores done. The coffee situation at my work is pretty dire, so I make almost a full pot and fill up <a href="http://amzn.to/1OYgmQ4" target="_blank">one of these Stanley vacuum bottles</a> for the road. My papaw had one just like it. It keeps coffee hot for hours. </div>
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<b>The Paleo Review: Thumbs Up! </b>I am so glad I bought this machine. I've used it for just about a year now and haven't had a bad cup of coffee since. I've used cheap coffee and expensive coffee and always get a full flavored cup of hot goodness. Some may ask, if you want to avoid plastic, why not just get a Chemex, French press or ceramic pour over device? The drawback to me in those methods is that the coffee gets on the cool side before the brewing is even done and I like hot coffee. If you're looking for a brewing method avoids plastic, lets you clean every bit of the machine, and gives you a great hot cup of coffee, give this <a href="http://amzn.to/1OY88aD" target="_blank">percolator</a> a try! </div>
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<b>GIVEAWAY!</b> To celebrate the New Year and coffee, I'm going to giveaway 2 The Paleo Review mugs to 2 people who were kind enough to read through this entire review. This mug holds 15 ounces of the beverage of your choice. It's nice and hefty. I keep mine at the office and enjoy using it everyday!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtEhG4YyYtXX66yLum3vJoHHcGGU0S5WdP38wGo1wYLNiqu7NWlG5c7-q1SWRXE-nXpT754bQY2kqygK3yN4GhF_s6oSl5kZ23ldG7EG0SoAEpxjYHq8P9fqO7cyM8vFmvCFCxbdxDf9b/s1600/COFFEE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtEhG4YyYtXX66yLum3vJoHHcGGU0S5WdP38wGo1wYLNiqu7NWlG5c7-q1SWRXE-nXpT754bQY2kqygK3yN4GhF_s6oSl5kZ23ldG7EG0SoAEpxjYHq8P9fqO7cyM8vFmvCFCxbdxDf9b/s400/COFFEE.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only the mug is being given away, the gargoyle stays with me. </td></tr>
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To win, comment on this post with your favorite coffee brewing method. If you're not a coffee drinker, what's your favorite hot beverage of choice? Only one entry per person (if you comment more than one, you still get just one entry). </div>
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<span style="font-family: inherit;"><br />The fine print: I'll use <a href="http://www.randomizer.org/" style="color: #666666; text-decoration: none;" target="_blank">randomizer</a> to pick 2 giveaway winners who will receive 1 mug each. You must be at least 18 years of age and live in the 48 contiguous United States to win this giveaway. The contest will end on January 8, 2016 at 8 AM Central Standard Time. I'll announce the giveaway winners within 24 hours of the end of the contest here on the blog and <a href="http://www.facebook.com/ThePaleoReview" style="color: #666666; text-decoration: none;" target="_blank">the blog's Facebook page</a> and will contact the winners with the email addresses the entrants provided to Disqus to leave a comment. The giveaway winners will have 48 hours to claim his/her prize beginning when I post the first announcement of the winner. If a winner does not contact me within that 48 hours, I will use randomizer to choose a new winner and go through the same notice process detailed above. </span></div>
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<i class="yiv7266204743" id="yiv7266204743yui_3_16_0_1_1446312965747_3158" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: normal; text-align: start;">Sources/Affiliate Disclosure- I bought this coffee maker myself and was given nothing by anyone to review it. I purchased the mugs myself as well. The links in this post are affiliate links. All of my opinions expressed here are my own. </i></div>
Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-90136993610520416082015-11-29T19:59:00.001-06:002015-11-29T19:59:48.296-06:00Mustard Chicken Wings by Angie Alt<div class="separator" style="clear: both; text-align: justify;">
Every once in a while I crave chicken wings. I can't explain it, but I do. I was glad to see this Mustard Chicken Wing recipe in <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">Angie Alt's Alternative Autoimmune Cookbook</a>. I believe I've mentioned this before, but Angie blogs with <a href="http://autoimmune-paleo.com/" target="_blank">Mickey Trescott at Autoimmune Paleo</a>. I still had some great wings from <a href="http://www.grassfedbeef.org/134.html" target="_blank">Tendergrass Farms</a>, so when that mood hit, I knew what to do. </div>
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I gathered my ingredients. </div>
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The first step is to boil the chicken wings. I was in such a craze to get these in the oven, I didn't separate the drumettes. I realized later that I hadn't done this. It's really just a convenience thing, but in case you notice it in the pictures, I was just too hungry to take the time. </div>
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While the wings were boiling and my oven pre-heating, I turned to making the sauce. The recipe is pretty simple, so I'll be vague and say I put the sauce ingredients that obviously included mustard in my <a href="http://amzn.to/1NCMA8H" target="_blank">mini-chopper</a> until the sauce was smooth. </div>
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I took a few breaks to use a spatula to push the sauce down on the sides to make sure all of the ingredients were well incorporated. <br />
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I set aside about 4 tablespoons of sauce and put the rest into a large bowl. </div>
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By this time the wings had finished boiling. I drained them using a colander and then added them to the bowl. I coated them with sauce using tongs. </div>
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Once well coated, I put on a rack on a foil lined baking sheet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwCv0cJT3pMfcH1SHon_EMu4_CWaeNVC0F25jCuQeviCziRFKL7cZ6cGRD7DrSarWDi0pRCMNVz9CBMO3tpX7pXcoqiqBNZnhCW5J8qUuH08VOjzVYe1hRnLW9LCROmp-HnDp2auOr41O/s1600/IMG_8898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwCv0cJT3pMfcH1SHon_EMu4_CWaeNVC0F25jCuQeviCziRFKL7cZ6cGRD7DrSarWDi0pRCMNVz9CBMO3tpX7pXcoqiqBNZnhCW5J8qUuH08VOjzVYe1hRnLW9LCROmp-HnDp2auOr41O/s400/IMG_8898.JPG" width="300" /></a></div>
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I popped them into the oven and here is the glorious brown and crispy result. </div>
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While the wings were baking I washed the large bowl that I had sauced the raw wings in so it would be ready to sauce the cooked wings. I sauced the cooked wings with the sauce I had reserved. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q8_CTxRtM6rTTDL0dcmck8LPUgBQPPglkALvdbR4CfD8RI68D05CG9rDDxczKfQNA2Ai1idFyd-aA8PJCx0nlPqudMnyY5acx41n3OZF6id6I7pN-kOIgrktS3wL0bwhjWntPQM-NFXR/s1600/IMG_8900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q8_CTxRtM6rTTDL0dcmck8LPUgBQPPglkALvdbR4CfD8RI68D05CG9rDDxczKfQNA2Ai1idFyd-aA8PJCx0nlPqudMnyY5acx41n3OZF6id6I7pN-kOIgrktS3wL0bwhjWntPQM-NFXR/s400/IMG_8900.JPG" width="400" /></a></div>
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I gave them a good tossing with tongs in the sauce to make sure they were covered well. </div>
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Here they are plated. </div>
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And a slightly different angle. </div>
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<b>Accessibility & Cost of Ingredients:</b> You should be able to find all of the ingredients in this recipe pretty inexpensively at your big box grocery store. I cannot say how much I love the wings from <a href="http://www.grassfedbeef.org/134.html" target="_blank">Tendergrass Farms</a>. </div>
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<b>Clean Up: </b>Everything I used eventually went into the dishwasher. I did pre-scrub this wire rack. I love the results these wire racks bring, but goodness I hate cleaning them. Anyone have any good clean up ideas for these racks? </div>
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Also, as that bowl I used to sauce the wings has a bowl, I didn't have to dirty any additional Pyrex for storage. </div>
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<b>Preparation & Cooking Time: </b> This recipe has a stated preparation and cooking time totaling 45 minutes and that time was exactly correct. </div>
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<b>The Paleo Review: Thumbs Up!</b> This is a great wings recipe. I almost didn't sauce them after baking as they were such a pretty crispy brown. The mustard obviously is the star of this show. I love hot wings, but sometimes, I don't want the heat. This recipe will fill that need for me in the future. The only problem I have is that I should have made a double batch! </div>
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<div class="yiv1564913910" dir="ltr" id="yiv1564913910yui_3_7_2_17_1365169622676_39" style="font-family: garamond, 'new york', times, serif; font-size: 12pt;">
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<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-61670173914037001322015-10-31T13:13:00.001-05:002015-10-31T13:13:34.220-05:00Lemony Roasted Brussels Sprouts from Angie Alt<div class="separator" style="clear: both; text-align: justify;">
Happy Halloween, everyone! I can think of no better way to celebrate than to review another recipe from <a href="http://autoimmune-paleo.com/" target="_blank">Angie Alt's</a> <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">Alternative Autoimmune Cookbook</a> for Lemony Roasted Brussels Sprouts. This is the third recipe that I've reviewed from this cookbook and I realized that I've said next to nothing about the fact that all of these recipes are AIP complaint. I believe the reason being is that they are tasty recipes for anyone following a paleo template. The AIP complaint aspect is just a bonus as the recipe can be enjoyed by more people. With that said, its time to grab some Brussels sprouts and get to work! </div>
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This recipe has few ingredients and few steps so I might be a little more vague than usual. This recipe calls for <a href="http://secure.ttpurchase.com/DAB4116A-1E0B-90B3-0EB4C5C1C8AFEFA2" target="_blank">coconut oil</a> or lard, and I decided to use lard. I love lard. During my review cooking session I used <a href="http://www.grassfedbeef.org/134.html" target="_blank">Tendergrass Farms Pork Leaf Lard</a>. If they are out of stock, I also recommend <a href="http://www.shareasale.com/r.cfm?B=557754&U=1012070&M=51217&urllink=" target="_blank">Fatworks Leaf Lard</a>. Why leaf lard and not just lard? Leaf lard has less pork flavor and allows the other ingredients to shine. Nothing wrong with pork flavor but I just like it in balance. </div>
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From there some lemon zest was added.<br />
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And perhaps some garlic. </div>
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I made sure all of the ingredients coated the sprouts and then popped them on a foil lined baking sheet to roast for a bit. </div>
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Once done, here was my reward. <br />
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<b>Accessibility & Cost of Ingredients: </b> You can find everything you need for this recipe at your big box grocery store except if you decide to use lard as I did. <a href="http://www.grassfedbeef.org/134.html" target="_blank">Tendergrass Farms</a> or <a href="http://www.shareasale.com/r.cfm?B=557754&U=1012070&M=51217&urllink=" target="_blank">Fatworks</a> can hook you up with that. </div>
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<b>Clean Up: </b> The clean up for this recipe was super easy. Make sure to line your baking sheet. </div>
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<b>Preparation & Cooking Time: </b>It took me 17.5 minutes to prep the sprouts for roasting. The stated roasting time in the recipe is 30-40 minutes. Mine took 35 to get nice and brown. </div>
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<b>The Paleo Review: Thumbs WAY Up! </b> This recipe is just lovely. As these Brussels sprouts roasted, they made my kitchen smell absolutely heavenly. Right out of the oven, I seasoned them with salt and pepper and added a squeeze of lemon. Yum. Yum. Yum. It seems every paleo cookbook has its own version of roasted brussels sprouts and Angie's hit up on a really good one. I have one more recipe to blog from this cookbook and even if the 4th's a stinker, which I don't suspect it will be, this book is proving its <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">cookbook shelf worthiness</a>. </div>
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<span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit;"><b>SPECIAL FAT ALERT! FATWORKS TALLOWEEN!</b> One of my favorite fat companies, Fatworks, is having its annual <b>Talloween sale</b> beginning the <b>12 AM Eastern Time on October 31! That's TODAY! </b> Buy any Tallow or package with Tallow in it and get 25% off! Need fat? Now's the time to get it. </span></span></div>
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<a href="http://shareasale.com/r.cfm?b=573673&u=1012070&m=51217&urllink=&afftrack=" target="_blank"><img border="0" src="http://static.shareasale.com/image/51217/Fatworks_Banners-03_00.jpg" /></a><br />
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<i style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;">Sources/Affiliate Disclosure- I received a digital copy of this cookbook for review from the author. I since purchased a hard copy of the cookbook with my own money. The links in this post are affiliate links. All of my opinions expressed here are my own. </i>Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-46831352975428051242015-10-26T21:24:00.001-05:002015-10-26T21:24:23.211-05:00Bacon & Artichoke Stuffed Pork Chops by Angie Alt<div class="separator" style="clear: both; text-align: justify;">
Whenever I get a new paleo cookbook, it seems that I am always attracted to stuffed meat recipes. Of course, this meant I had no choice but to give Angie Alt's Bacon and Artichoke Stuffed Pork Chops from her book, the <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">Alternative Autoimmune Cookbook</a> a try. Even without the stuffed factor, bacon and artichoke with pork chops sounds heavenly to me. I grabbed my ingredients, turned my oven on to pre-heat, and got to work one weekend morning. Yes, morning.</div>
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I started by slicing my pork chops to make the pocket for stuffing them. Be careful not to cut your hands or cut all the way through the chop. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusnpy4-Rqi89vO1DjriR8zkxOwNs6hQ1lBD3QrizN_iQNgp8LcegNZJMi1h64I4IbpnZiuhAW3z0-uliZKNecK2Dd53V9plXfxsTr8h-ezzjpP_T7Pu-wWFB4hCrwYkuQzI-T8G58dAlA/s1600/IMG_8840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusnpy4-Rqi89vO1DjriR8zkxOwNs6hQ1lBD3QrizN_iQNgp8LcegNZJMi1h64I4IbpnZiuhAW3z0-uliZKNecK2Dd53V9plXfxsTr8h-ezzjpP_T7Pu-wWFB4hCrwYkuQzI-T8G58dAlA/s400/IMG_8840.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipw-_ewjhNnEBKwRjoHJycvR8QMQ2yBijM-N2vNXUpHfBUIKFaVwbsOU_Dh3ENJxsWodoLMUV3tMER95JnUf0MGY0RCC7tQ_vjf_O4IVihhHI6ex_qwCmGhPjc_v5OU02b5bWLGiah0QdC/s1600/IMG_8841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipw-_ewjhNnEBKwRjoHJycvR8QMQ2yBijM-N2vNXUpHfBUIKFaVwbsOU_Dh3ENJxsWodoLMUV3tMER95JnUf0MGY0RCC7tQ_vjf_O4IVihhHI6ex_qwCmGhPjc_v5OU02b5bWLGiah0QdC/s400/IMG_8841.JPG" width="400" /></a></div>
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I point out the time of day, only because I made a mistake early on in making the recipe. I didn't chop my bacon before beginning to brown it. Oops. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMhAQve9Ss9jxsVnG81TkHq8Cfr0PhNS_Ifx4Ar2ZMlKoyjxt84xcSgvozf7mSK2W9tHIRcmPTF-pfxhPd13tXzTsAuhYrk1JJ444peJJ8_8Hu47v8ICxaZLb2kUhMbeF0vnJM0CS7Xan/s1600/IMG_8837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMhAQve9Ss9jxsVnG81TkHq8Cfr0PhNS_Ifx4Ar2ZMlKoyjxt84xcSgvozf7mSK2W9tHIRcmPTF-pfxhPd13tXzTsAuhYrk1JJ444peJJ8_8Hu47v8ICxaZLb2kUhMbeF0vnJM0CS7Xan/s400/IMG_8837.jpg" width="400" /></a></div>
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Don't worry, I catch this mistake, and it's easily fixed but not before I prepped the artichokes. When I went to the store, there were several options for sizes of artichoke hearts to buy. The recipe doesn't specify. I opted for the small size as I knew I'd be stuffing them and small seemed most consistent with that application. I drained the artichokes, quartered them with a knife and measured out the needed amount. </div>
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And here with, with this picture, I discovered my error. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD91fKxBPWKTsNNpBEXxHh5Z7CmaeassRQaqja8aCd1kQqLxJzz_ObIEDnfBgmHO7d1S9xzGiycE2FLU1wf2QR_1UrwQ1J4aA-K1vMjnN8mSC1rmWpZdM_BNAWU-FP0k4aXEpnAuXHoktK/s1600/IMG_8844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD91fKxBPWKTsNNpBEXxHh5Z7CmaeassRQaqja8aCd1kQqLxJzz_ObIEDnfBgmHO7d1S9xzGiycE2FLU1wf2QR_1UrwQ1J4aA-K1vMjnN8mSC1rmWpZdM_BNAWU-FP0k4aXEpnAuXHoktK/s400/IMG_8844.JPG" width="400" /></a></div>
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I removed the bacon, carefully chopped it without burning myself, added it and the artichokes back to the pan and drank a little more coffee to hopefully stave off any further errors. </div>
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Here are the bacon and artichokes playing well with one another. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dCTq3tOCaQ3eXofcSF_4ar6PrTkQrY485sjrnt0BOEuANmtqLpMDdY5QpkOaPrV2PUmOzzOEtUG-4k5T4cYCAo66lTl3RQhfW9tmNxBWqsZ-mg-LS4vr6DnMB8CrexVffLo8Yr0nLCLo/s1600/IMG_8845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dCTq3tOCaQ3eXofcSF_4ar6PrTkQrY485sjrnt0BOEuANmtqLpMDdY5QpkOaPrV2PUmOzzOEtUG-4k5T4cYCAo66lTl3RQhfW9tmNxBWqsZ-mg-LS4vr6DnMB8CrexVffLo8Yr0nLCLo/s400/IMG_8845.JPG" width="400" /></a></div>
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The next step is to stuff the chops. I put as much stuffing in each chop as each would hold. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj680Ez65BDFhJ599O2L3MBNaSfKyNBTwWL9nfXge6IHx21AB5bOSq2o_7HpPS1h64EJUKM9dGTssQQdj6A3zJPfkoEAvJEvFTzjAL9suiID0mmluANEKncHdGhIk8Ac5FPena-mNwOS80A/s1600/IMG_8847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj680Ez65BDFhJ599O2L3MBNaSfKyNBTwWL9nfXge6IHx21AB5bOSq2o_7HpPS1h64EJUKM9dGTssQQdj6A3zJPfkoEAvJEvFTzjAL9suiID0mmluANEKncHdGhIk8Ac5FPena-mNwOS80A/s400/IMG_8847.jpg" width="400" /></a></div>
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I closed each chop with toothpicks. I recommend using the same number of toothpicks in each chop so you can count them as you take them out so there will be none left behind. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-S9HqnA8io88f7tutP9iBcVFeKdqEAThX0TDJ5c4J61NuwBJrErKMmnIKlBHBpZG4gl3BlrEOvOb2YrSCCjtDmfzhJTKA_PujbmZrh7D6EXz_onxS_TE9JnCUMQNOOPw8pttTsEXcqyVM/s1600/IMG_8848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-S9HqnA8io88f7tutP9iBcVFeKdqEAThX0TDJ5c4J61NuwBJrErKMmnIKlBHBpZG4gl3BlrEOvOb2YrSCCjtDmfzhJTKA_PujbmZrh7D6EXz_onxS_TE9JnCUMQNOOPw8pttTsEXcqyVM/s400/IMG_8848.jpg" width="400" /></a></div>
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I had a little stuffing leftover. </div>
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I returned the chops to the pan that I prepared the bacon and artichokes in to brown on both sides. The pan was a little dry, so next time, if it's this dry, I'll probably add a <a href="http://www.shareasale.com/r.cfm?B=557754&U=1012070&M=51217&urllink=" target="_blank">little high quality lard</a> just to add on the pork flavor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsZawdF3AJoYCktpaRwvdWQ7NJxAkpmLIWCrKqCv0mUKjehjmI4ucupCC40dxVvep9qU3fbzQ3IYhRSjFPqSgQUQNC46fr9xZ0SwhQmTMLEjuIc-YA4MwWGPDUH9rkbat11_PrGKfbYeE/s1600/IMG_8851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsZawdF3AJoYCktpaRwvdWQ7NJxAkpmLIWCrKqCv0mUKjehjmI4ucupCC40dxVvep9qU3fbzQ3IYhRSjFPqSgQUQNC46fr9xZ0SwhQmTMLEjuIc-YA4MwWGPDUH9rkbat11_PrGKfbYeE/s400/IMG_8851.jpg" width="400" /></a></div>
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<span style="text-align: justify;">Once brown, I transferred them to a </span><a href="http://amzn.to/1Lykjfm" style="text-align: justify;" target="_blank">Corning Ware dish</a><span style="text-align: justify;"> along with the leftover stuffing as a bed. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdxSSgmtCJtqmpZ7YkTCZPIn-pCEfz2jTNXPXGo93YFcKtxr2QO3hbfHoc8oZvBeHSvW40m149bpW5r2i-EihvJa80_Ru3p1zknEiPeJXnk-bJnoF9gpvNnr6PnbyQAsopQtUoOAmUm9a/s1600/IMG_8854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdxSSgmtCJtqmpZ7YkTCZPIn-pCEfz2jTNXPXGo93YFcKtxr2QO3hbfHoc8oZvBeHSvW40m149bpW5r2i-EihvJa80_Ru3p1zknEiPeJXnk-bJnoF9gpvNnr6PnbyQAsopQtUoOAmUm9a/s400/IMG_8854.JPG" width="300" /></a></div>
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The oven had pre-heated long before my getting to this step, so I popped the dish right into the oven. Here it is after baking. </div>
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I checked the temperature with my Thermapen to make sure the chops were cooked through. </div>
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This next picture is to illustrate why it's important to keep count of your toothpicks. Can you see the toothpicks in this finished pork chop? I can't, but I know they are there. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4It48hoNV7-s1IOFkHrVoq6EVhtvfNga-YHU-E_ZWgCN7sUyKkHKUVZ-gMbhLG-RnVfTPD34ffJ7-RmthibXAJwv5zyyZCNsOE-4nW6SOzeLOjlCmmjTe3MJf3RFRoK8eQQquPiFF1V3/s1600/IMG_8863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4It48hoNV7-s1IOFkHrVoq6EVhtvfNga-YHU-E_ZWgCN7sUyKkHKUVZ-gMbhLG-RnVfTPD34ffJ7-RmthibXAJwv5zyyZCNsOE-4nW6SOzeLOjlCmmjTe3MJf3RFRoK8eQQquPiFF1V3/s320/IMG_8863.JPG" width="301" /></a></div>
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Four toothpicks in and four toothpicks out in each chop. Safety first!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWA3wbkg1xpDlY5q_AtH6nSM2iW1OpHUZl-mmkhk9W9K5PoF3g0ZZFDs41Fnfs5hj_yALCCqdzqLIgYo4wyvXRxn4XCGWiStNKSzvc3trxl8BDf8xLakpAtCMYfd6TaONFFE8kPpe3ZQRs/s1600/IMG_8857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWA3wbkg1xpDlY5q_AtH6nSM2iW1OpHUZl-mmkhk9W9K5PoF3g0ZZFDs41Fnfs5hj_yALCCqdzqLIgYo4wyvXRxn4XCGWiStNKSzvc3trxl8BDf8xLakpAtCMYfd6TaONFFE8kPpe3ZQRs/s400/IMG_8857.jpg" width="308" /></a></div>
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Here's my plate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4AdG6dDj0GS7KxF_-uYEjpy9iY6Rbn-1n_2YQi_Evfq_f20rkc7Va1M-F6mF33w5ax_Y3WtAxE-rxBXvW4RrWSspUkMMPgFCJ91JGdHeYqHhfph8k2bEgLBiIUDJN3AGhSMwipQow3Gi/s1600/IMG_8860.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4AdG6dDj0GS7KxF_-uYEjpy9iY6Rbn-1n_2YQi_Evfq_f20rkc7Va1M-F6mF33w5ax_Y3WtAxE-rxBXvW4RrWSspUkMMPgFCJ91JGdHeYqHhfph8k2bEgLBiIUDJN3AGhSMwipQow3Gi/s400/IMG_8860.jpg" width="400" /></a></div>
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And an inside shot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBPT_LLNIIpP8cPBw0dxFq3zibleBs3Hbxm4wpmt4rZRViR0Dsgpb_6RIGsLw99jZXZ2-2by7SYM3WRqwy2gM26dJeHQ45KTLrR3-bYb6UC7aCaakYwR2wDoAjHd0bw6uYQt-RfRDpQXa/s1600/IMG_8862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBPT_LLNIIpP8cPBw0dxFq3zibleBs3Hbxm4wpmt4rZRViR0Dsgpb_6RIGsLw99jZXZ2-2by7SYM3WRqwy2gM26dJeHQ45KTLrR3-bYb6UC7aCaakYwR2wDoAjHd0bw6uYQt-RfRDpQXa/s400/IMG_8862.jpg" width="400" /></a></div>
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<b>Accessibility & Cost of Ingredients: </b> Everything in this recipe is pretty accessible in a "big box" grocery store. I recommend getting small sized artichoke hearts. One can of artichokes was enough for the recipe, but you may want to buy more to make extra stuffing. Angie recommends chokes packed in water to be on the AIP safe side. </div>
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<b>Preparation & Cooking Time: </b>It took me just over 32 minutes to prepare these chops and stuffing to put in the oven. I baked them for 30 minutes. </div>
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<b>Clean Up: </b> There was nothing notable about this clean up. I do wonder if I couldn't have just baked the pork chops in the Le Creuset braiser rather than dirtying another dish. I will say being able to pop the lid on the <a href="http://amzn.to/1Lykjfm" target="_blank">Corning Ware dish</a> and put it in the fridge for small and quick storage was nice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J_EZujRC0vHZpEy_G_DDa-19RUpLHA1ZoYMCwq3oUdPEmeXBKYjcpl6YG4xi-EnWzgocVEmD0BqqqaP-CWEGDm4CGqIYsSXjsy2QNdt1uOQ1oWIG7LXw1KP3jqf9ZGybtrPis5s44xTz/s1600/IMG_8866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J_EZujRC0vHZpEy_G_DDa-19RUpLHA1ZoYMCwq3oUdPEmeXBKYjcpl6YG4xi-EnWzgocVEmD0BqqqaP-CWEGDm4CGqIYsSXjsy2QNdt1uOQ1oWIG7LXw1KP3jqf9ZGybtrPis5s44xTz/s400/IMG_8866.jpg" width="400" /></a></div>
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<b>The Paleo Review: Thumbs Up! </b> Oh, these pork chops were so so tasty. The next time I make these I'm making double the stuffing to eat with the chops and other things. The stuffing definitely brings the flavor to this dish. Next time, I also might add a squeeze of lemon just to bring up the flavor a bit. With that said, the beauty of this recipe is the simplicity of it. This is a new favorite for me in my kitchen. Yum. Yum. Yum. </div>
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<a href="http://shareasale.com/r.cfm?b=573673&u=1012070&m=51217&urllink=&afftrack=" target="_blank"><img border="0" src="http://static.shareasale.com/image/51217/Fatworks_Banners-03_00.jpg" /></a><br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;"><i>Sources/Affiliate Disclosure- I received a digital copy of this cookbook for review from the author. I since purchased a hard copy of the cookbook with my own money. The links in this post are affiliate links. All of my opinions expressed here are my own. </i></span><br />
<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-47048532791277141852015-09-30T20:28:00.000-05:002015-09-30T21:10:45.204-05:00Paleo Pressure Cooker Beef Stroganoff from Balancing Paleo<div class="separator" style="clear: both; text-align: justify;">
Before I review another recipe from <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">Angie Alt's Alternative Autoimmune Cookbook</a>, I thought I'd blog this recipe I gave a try a few months ago while I knock a little more rust off my blogging wheels. I had a real hankering for Beef Stroganoff and my internet search engine lead me to <a href="http://balancingpaleo.com/2013/12/07/paleo-beef-stroganoff/" target="_blank">Paleo Beef Stroganoff from Balancing Paleo.</a> I was made this on a weeknight, so the pressure cooker usage was a real plus for me. Without further ado, I grabbed my ingredients. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzvTkyIde1P7XL5E4p_Lqjs2mxRDNR8eKwc5ITUw2f5xSEEdTVBDWoG3uyfsjhgc7E1iwDyB1BCKvERoFI8idpOm6rKaYi9Fax7rnjYxP8d6r1EbSgvL0aZHgTsH6R2ioCBsgVXqvGSse/s1600/IMG_8372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzvTkyIde1P7XL5E4p_Lqjs2mxRDNR8eKwc5ITUw2f5xSEEdTVBDWoG3uyfsjhgc7E1iwDyB1BCKvERoFI8idpOm6rKaYi9Fax7rnjYxP8d6r1EbSgvL0aZHgTsH6R2ioCBsgVXqvGSse/s400/IMG_8372.JPG" width="400" /></a></div>
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<a name='more'></a>The recipe calls for stew beef, but I had a grass-fed sirloin tip roast to use, so I chunked it instead of buying meat labeled "stew meat." This cut of beef is often used to make <a href="http://www.thekitchn.com/quick-tip-choos-160558" target="_blank">stew beef.</a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisACKfqNFi2oQGVSQ3G_YKAkBqP4QfWUqufcJ24EornOmIrNqZIbVL-6PwVUlpswgRFnzejNdwh3FRx9kcKN_YCMGkv0-Y52WWLnj4f01iMJwQsjebFtvmUbfWu6-Ro4APAeSgcy4geb4o/s1600/IMG_8354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisACKfqNFi2oQGVSQ3G_YKAkBqP4QfWUqufcJ24EornOmIrNqZIbVL-6PwVUlpswgRFnzejNdwh3FRx9kcKN_YCMGkv0-Y52WWLnj4f01iMJwQsjebFtvmUbfWu6-Ro4APAeSgcy4geb4o/s400/IMG_8354.jpg" width="400" /></a></div>
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Next, I prepared the vegetables for the dish. The recipe doesn't give any specific instruction for cutting up the onion. I decided to dice my onion as I know I didn't want huge pieces of onion in the final dish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BYRhdXm8DGbTF3f2tK-WNvA2cm9QIUIo7mFrL-7M2x6Mecvbo0hFlgiTop0RF10v0ciA23BtiGNxLXlWG1JLwWrUd4UNY72zT-qe7AI3mo1-rSkRHX2wlopC8eYfUSlI6Vbny8FtDvX4/s1600/IMG_8374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BYRhdXm8DGbTF3f2tK-WNvA2cm9QIUIo7mFrL-7M2x6Mecvbo0hFlgiTop0RF10v0ciA23BtiGNxLXlWG1JLwWrUd4UNY72zT-qe7AI3mo1-rSkRHX2wlopC8eYfUSlI6Vbny8FtDvX4/s400/IMG_8374.jpg" width="400" /></a></div>
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Next up, the mushrooms. These baby bellas were sliced per the recipe instructions. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LV94zZqvRoDNZx87bYHfhM8c_Ix5j6q61_GhUrKU-EF52InwHpQxCSvSMw85TJaDhaw9LaZsCKz00QEATyCIUzATPjzibuab7tnp0EfzXChaIXMTCaCtlg5RcRqOBnoOwX-pOoNNxpSR/s1600/IMG_8375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LV94zZqvRoDNZx87bYHfhM8c_Ix5j6q61_GhUrKU-EF52InwHpQxCSvSMw85TJaDhaw9LaZsCKz00QEATyCIUzATPjzibuab7tnp0EfzXChaIXMTCaCtlg5RcRqOBnoOwX-pOoNNxpSR/s400/IMG_8375.jpg" width="400" /></a></div>
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I seasoned the chunked roast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxm2ew6Yiuso1DXJDxU2KJS_oSvEta4TiUiDUfNylFXrirxR3ZZMQxbhWqbybefDv9GiA5Su5_geY4aSd4X0di80ZUPNClaBKS5BDEO1dmQAdL5RKo_mT8k-MbEZWj4Up8JKApDOaaSUq/s1600/IMG_8376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxm2ew6Yiuso1DXJDxU2KJS_oSvEta4TiUiDUfNylFXrirxR3ZZMQxbhWqbybefDv9GiA5Su5_geY4aSd4X0di80ZUPNClaBKS5BDEO1dmQAdL5RKo_mT8k-MbEZWj4Up8JKApDOaaSUq/s400/IMG_8376.JPG" width="400" /></a></div>
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And next, browned it in two batches in my stove top pressure cooker using coconut oil. I made sure to catch all of the juices in the bowl that I transferred the beef to so that I could return it to the dish eventually. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNw4XKlPInH0SKJqTAF3g8lawCu_xHeZlAmJy3D3tf4kQ87HcazZeFnsmwcVScy-PrOq8YGuOxt-o0Rkldepdo-f4F2dyNmkasl_kEIzHbC9Zi6E1xuoaku_Y6iWS9MPQpXqPh1frrA_U/s1600/IMG_8377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNw4XKlPInH0SKJqTAF3g8lawCu_xHeZlAmJy3D3tf4kQ87HcazZeFnsmwcVScy-PrOq8YGuOxt-o0Rkldepdo-f4F2dyNmkasl_kEIzHbC9Zi6E1xuoaku_Y6iWS9MPQpXqPh1frrA_U/s400/IMG_8377.jpg" width="400" /></a></div>
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I seem to be missing a picture of my caramelizing the vegetables, but that did happen. Once done, I added the beef, juices and remaining spices/herbs to the pot. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtRyiDEdyoiyoeYMDONwcMfStL6pFF882OujSHGs-MZbs1rZuezOD0OWdYiQm5WRdbaErD42Dz8kwcKcbtHadirXZC8qVuY3J9vt_lnDUJtptODVw3glo0kxAzO1b-A5jBKY_0FLcASLh/s1600/IMG_8378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtRyiDEdyoiyoeYMDONwcMfStL6pFF882OujSHGs-MZbs1rZuezOD0OWdYiQm5WRdbaErD42Dz8kwcKcbtHadirXZC8qVuY3J9vt_lnDUJtptODVw3glo0kxAzO1b-A5jBKY_0FLcASLh/s400/IMG_8378.jpg" width="400" /></a></div>
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Next, I added my <a href="http://www.thepaleoreview.com/2012/08/crock-pot-beef-broth.html" target="_blank">home made beef broth</a>. I put the lid on the pressure cooker and turned the burner on high so it would come up to pressure. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHWrTUoKqd6pnwlw51YFyJV9kZ60i_sqaWef4EzHbZfGpOGpQekH0cLS-V0uDoYMDhQlFwbQFo9USH1ozILgiIh7q5696VH7lKqCo6DmUJ2m0itPh8QLQ1CK9lESalPUIS8MkhriXba-G/s1600/IMG_8379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHWrTUoKqd6pnwlw51YFyJV9kZ60i_sqaWef4EzHbZfGpOGpQekH0cLS-V0uDoYMDhQlFwbQFo9USH1ozILgiIh7q5696VH7lKqCo6DmUJ2m0itPh8QLQ1CK9lESalPUIS8MkhriXba-G/s400/IMG_8379.jpg" width="400" /></a></div>
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While the recipe cooked away in the pressure cooker, I prepared the zucchini noodles with my trusty <a href="http://amzn.to/1LlgTzu" target="_blank">spiral cutter</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLtd4LuILjSY3kLng5M3zSbGOZ8mSL1k2vi2L8No2_ZZXSLEosIVr1X0pBdS9b0BExNFV-DXh_SsKuUpS0THpz7yCSQl5-QNtyxTTPl79oBGBywJjhvGNk-1EZq-gwOauedtJWtBEDXvO/s1600/IMG_8382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLtd4LuILjSY3kLng5M3zSbGOZ8mSL1k2vi2L8No2_ZZXSLEosIVr1X0pBdS9b0BExNFV-DXh_SsKuUpS0THpz7yCSQl5-QNtyxTTPl79oBGBywJjhvGNk-1EZq-gwOauedtJWtBEDXvO/s400/IMG_8382.jpg" width="400" /></a></div>
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I salted the zucchini and let it set for 20 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVO7QJQCsL1gl0ST_6DGVqLanzQJgBZqRtlxHV2dXfIR3gatxp9FGD2JWLKPI5rgKQ9_p4SHE-pa1Go_fEAwDKjTwCr4l7-RnKof1R2mO4-SgIlbx0i2zSqxCu_O-hxrLMYI0iui3yTE6/s1600/IMG_8384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVO7QJQCsL1gl0ST_6DGVqLanzQJgBZqRtlxHV2dXfIR3gatxp9FGD2JWLKPI5rgKQ9_p4SHE-pa1Go_fEAwDKjTwCr4l7-RnKof1R2mO4-SgIlbx0i2zSqxCu_O-hxrLMYI0iui3yTE6/s400/IMG_8384.jpg" width="400" /></a></div>
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Here's what I had when I removed the pressure cooker lid. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOIG52_aYWGtVSGMdkdZ8Ged5LdSYGE3O-JeXeeZn1k73Pvu3b2sxDl_YpjHx2xbqSG8gHaspbuazOb7LdjIdrp1zaRSFESUviXDfGGeYYDuCRpXIGNXgJ1-mlaa-0tXlHt2C0T_Qxie5/s1600/IMG_8385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOIG52_aYWGtVSGMdkdZ8Ged5LdSYGE3O-JeXeeZn1k73Pvu3b2sxDl_YpjHx2xbqSG8gHaspbuazOb7LdjIdrp1zaRSFESUviXDfGGeYYDuCRpXIGNXgJ1-mlaa-0tXlHt2C0T_Qxie5/s400/IMG_8385.jpg" width="400" /></a></div>
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I added the coconut milk and simmered to reduce the sauce. </div>
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After 20 minutes, I rinsed the salt off the zucchini and steamed it in the microwave. Super quick and easy. </div>
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After reducing the stroganoff for a few minutes, here's my end result. </div>
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Here it is plated. </div>
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<b>Accessibility & Cost of Ingredients: </b>You can get everything you need for this recipe at your big box grocery store. I got my roast at Sprouts and I always get my coconut milk at the Asian market near my house. </div>
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<b>Preparation & Cooking Time: </b> It took me just under 27 minutes from start to putting the lid on the pressure cooker, so that includes the time browning the meat and caramelizing the vegetables. If you buy pre-cut stew beef, your time will obviously be less. My cooker came to pressure at 32 minutes and I turned off the burner after 15 minutes. My pressure cooker let me open the lid at one hour in and I declared the dish complete at 1 hour and 9 minutes total, including prep.</div>
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<b>Clean Up: </b> There was nothing out of the ordinary with clean up making this dish. The spiral cutter does require hand washing, but that's pretty easy. </div>
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<b>The Paleo Review: Thumbs Up! </b>This really turned out lovely. The beef was so tender and had the full stroganoff flavor I was craving. It was a little on the salty side for me, so I'll likely cut back a little on salt the next time I make it. I was concerned by using the coconut milk that the dish would have a coconut flavor, but it had none. Yum. Yum. Yum. </div>
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How many of you have pressure cookers out there? Have you been seduced by an <a href="http://amzn.to/1LQJnjk" target="_blank">Instant Pot</a>? I have my trusty J.C. Penney brand stove top pressure cooker and I bought an Instant Pot last spring. I see people raving about the Instant Pot all over the place, but I'm not entirely sold on it yet. There is a learning curve with it and so far I think my stove top cooker has given me better results and makes for easier clean up. </div>
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<span style="background-color: white; color: #222222; text-align: start;"><i>Sources/Affiliate Disclosure- This post contains affiliate links for which the blog earns a small commission if you purchase items through those links. </i></span></div>
<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-11929238394271363342015-09-29T20:13:00.000-05:002015-10-26T21:25:47.113-05:00Coffee and Balsamic Rubbed Roast Beef by Angie Alt<div style="text-align: justify;">
Can you believe that its already nearly October? I can't. Time flies when you have way too much to do. I'm sure many of you thought I'd never be back, but here I am. I'm hoping the next few months will be more conducive to blogging. </div>
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Today is the first review that I'm doing from Angie Alt's <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">Alternative Autoimmune Cookbook</a>. Recently (using the term very loosely at this point), she teamed up with Mickey Trescott at <a href="http://autoimmune-paleo.com/" target="_blank">Autoimmune Paleo</a> and she graciously gave me an e-book review copy of her book. I felt so bad that it was taking me so long to get around to these reviews that I went a head and bought a hard copy of the book. I've now cooked 4 recipes and while I don't want to spoil the summary cookbook review (though the fact I bought the book should be spoiler enough), I've not been disappointed so far. </div>
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The first individual recipe review from the book is the Coffee and Balsamic Rubbed Roast Beef. I've actually cooked this twice. The first time, I didn't follow the letter of the recipe so I cooked it a second time following the rules. The first time I made it, I had two chuck roasts that needed to be cooked and I was short on time to monitor the oven, so I used my slow cooker. </div>
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The preparation of the rub was the same for both times I made it. First, I chopped up some onion and melted <a href="http://www.shareasale.com/r.cfm?b=557754&u=1012070&m=51217&urllink=&afftrack=" target="_blank">some tallow</a> and added it to my <a href="http://amzn.to/1BOxmmd" target="_blank">mini-chopper</a>. </div>
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Along with some other spices and herbs, I added the most important ingredient, the coffee. I splurged at Trader Joe's and got lovely Kona coffee. Splurged in that I had no idea how expensive it was until after the checker scanned it. </div>
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Once all the ingredients were in the chopper, I pulsed the mini-chopper until the rub was a paste. I did take the lid off a few times to use a spatula to push the ingredients down from the sides to make sure everything was incorporated well.<br />
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I prepared the roasts by washing them and drying them per the recipes instructions and then I coated them with with the rub. This is where my two preparations diverged. </div>
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When I made the recipe in the crock pot, I added just under 2 pounds of carrots to the bottom of my crock and placed the roasts on top. </div>
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I set the cooker for 8 hours on low. When I returned from work that day, here is what I had in my cooker. There was about 2 cups of yummy juice in the crock.</div>
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Here's my crock pot version plated. </div>
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The second time I made this, I used a 1.74 pound grass-fed bottom round roast and cooked it in my Le Creuset Braiser in the oven per the recipe instructions. </div>
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The thermometer let me know that the roast had reached the suggested temperature far sooner than the approximate time for the recipe was up. I confirmed the temp with my <a href="http://t.co/MXAIWyK3k1" target="_blank">thermapen</a>.<br />
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Here is what the beef looked like at the finished temp. I'm a fan of rare beef, but this was a bit tough to me so I put the roast back in the oven.<br />
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Here is where I decided the roast was done. There really wasn't any juice in the pan when the roast was done. </div>
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<b>Accessibility & Cost of Ingredients: </b>The recipe calls for a beef rump roast. I couldn't find a grass-fed one of these at the grocery store. The rump roast was the closest I could get. It was fairly pricey per pound, but my notes are failing me as to the exact cost. Get the best quality beef you can afford. </div>
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<b>Preparation & Cooking Time:</b> Here, I will need a little more patience as my notes are again failing me. I do know that for both preparations, it took me about 14 minutes to prepare the rub and clean up. For the crock pot version, I had it in the crock pot for 8 hours on low. Mine was on standby for an hour before I got home to eat. On the second try, the roast reached the suggested temperature long before the approximate cooking time. I think once I decided it was done, it was right around 2 hours. </div>
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<b>Clean Up: </b> Clean up did on take long on either preparation. </div>
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<b>The Paleo Review: Thumbs up! </b> I was pleased with my first recipe from <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">this new AIP resource</a>. The roast had a nice well rounded beef flavor. No one ingredient was prominent to me other than the beef. If I had to choose between the two preparations, I'll go with my slow cooker. Why? I produced scrumptious carrots and lots of juice for gravy. </div>
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Whew. That wasn't so hard. Please bear with me while I get back up to blogging speed. Thank you to those of you who have checked up on me. I really appreciate it. How has everyone been? Has anyone else tried <a href="https://www.e-junkie.com/ecom/gb.php?cl=270775&c=ib&aff=246852" target="_blank">Angie's cookbook</a>?</div>
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<span style="background-color: white; text-align: start;"><i><span style="font-family: inherit;">Sources/Affiliate Disclosure- I received a digital copy of this cookbook for review from the author. I since purchased a hard copy of the cookbook with my own money. The links in this post are affiliate links. </span><span style="font-family: inherit;">All of my opinions expressed here are my own. </span></i></span></div>
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Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-28933506592074620092015-02-08T15:49:00.001-06:002015-02-08T15:49:24.812-06:00American Lamb Board meets Slow Cooker Lamb Curry <div class="separator" style="clear: both; text-align: justify;">
Back in October when I attended the <a href="http://austinfoodbloggers.org/" target="_blank">AFBA Byte of Texas</a> conference, the <a href="http://www.americanlamb.com/" target="_blank">American Lamb Board</a> 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. </div>
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<tr><td class="tr-caption" style="text-align: center;">It says, "Baaaa Appetit!"</td></tr>
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Oh, the pressure was on. I had a leg of lamb and the American Lamb Board watching me. All I needed was a recipe. I had actually just slow cooked a leg of lamb by simply coating it in a spice blend I got at the conference, so I wanted something different and preferably in the slow cooker. I searched around and there really weren't that many paleo lamb slow cooker curries around. I found this <a href="http://www.honeygheeandme.com/2013/03/slow-cooker-lamb-curry-html/" target="_blank">Slow Cooker Lamb Curry</a> from <a href="http://www.honeygheeandme.com/" target="_blank">Honey Ghee and Me</a>, but found the yellowy pictures unappetizing so I asked a few paleo bloggers for suggestions. </div>
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Yes, you read that right, I was going to judge the recipe on the picture and yes, I fully acknowledge my pictures are by and large awful, but this isn't a pretty presentation food styling blog, this is a get in your kitchen and make some healthy food for real and actually eat it blog. Well, the first suggestion I got was the very same recipe and the person had actually tried it. I took it as a sign. </div>
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It was time to gather my ingredients and get to work. The recipe includes making quinoa, but I'm skipping that part. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGNZIrMQkgW781X96J8CXGxmloOiUcGxad25pKWQVh13tjrqVOYXppHQrAoEvKIU9GqLievazOo2RBOi5u3yKvuazcXjvpr8BoayKtthiUxnRtP1Un-DpinYbZcqUXLjdxP9ofR_7zZC9/s1600/IMG_9043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGNZIrMQkgW781X96J8CXGxmloOiUcGxad25pKWQVh13tjrqVOYXppHQrAoEvKIU9GqLievazOo2RBOi5u3yKvuazcXjvpr8BoayKtthiUxnRtP1Un-DpinYbZcqUXLjdxP9ofR_7zZC9/s1600/IMG_9043.jpg" height="322" width="400" /></a></div>
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My first step was to measure out all of the spices. The sauce for this recipe is mixed up right in the slow cooker crock. Sweet! The recipe list calls for "pepper" and then "ground black pepper" a few ingredients later. I interpreted the first pepper as black pepper as well and simply combined the measurements. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidU5FojAi8Oj2q2prLWqrSNvTx4mhG6wGETDx_nEs2xnueV59dWO1WgTCJ-Ma_th1tXI36XeDgWq1ZMSum1mMmYv-k7VkpAxMBkJQ_6qybr1Jl8xMbvepv0fRBS22NzqoN5hu139Pb_AET/s1600/IMG_9045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidU5FojAi8Oj2q2prLWqrSNvTx4mhG6wGETDx_nEs2xnueV59dWO1WgTCJ-Ma_th1tXI36XeDgWq1ZMSum1mMmYv-k7VkpAxMBkJQ_6qybr1Jl8xMbvepv0fRBS22NzqoN5hu139Pb_AET/s1600/IMG_9045.jpg" height="287" width="400" /></a></div>
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For those of you who have not cooked a leg of lamb before, when you take the leg of lamb out of the package, if its de-boned as mine was, it will be in a netting holding it together (see the picture at the very bottom of this post). When you remove the netting, you can flatten out the lamb for easy cutting. The recipe calls for a bone-in leg of lamb, but I figured I'd be fine with this de-boned one. I bet having the bone in the recipe in the slow cooker will add flavor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMRmZ5CBa8Eip-ntGEl59NEHNzMr3JYtpyOFbT3Bg8BubB05W2q24AxVhYAhyphenhyphen4mwABDzm31yZmzQhWIuW-fQF3w9HaNkLNRW0o9IOuDD1rgDgNAVj9Rj0LBmumV3qZeSK3qIIdqB9ssPO/s1600/IMG_9048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMRmZ5CBa8Eip-ntGEl59NEHNzMr3JYtpyOFbT3Bg8BubB05W2q24AxVhYAhyphenhyphen4mwABDzm31yZmzQhWIuW-fQF3w9HaNkLNRW0o9IOuDD1rgDgNAVj9Rj0LBmumV3qZeSK3qIIdqB9ssPO/s1600/IMG_9048.jpg" height="300" width="400" /></a></div>
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I then cut the lamb leg up into stew meat sized chunks. The recipe calls for 1 pound of lamb, but says it can be doubled. My leg of lamb was 3.5 pounds. I decided to take the chance that it'd work with that much meat. I supposed I could have saved some for something else, but I live dangerously. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwL26NOgR4l-HpSIbXUMV3oKQUUKpdLQRXe-wduMUALKeySYFb58KGVY6U9luMqk-NC68CVhWFouSqHiS4NhLBN7e1T5XU16X15tFJc1-UuWGiyzhoGGH70jBik6IRMoVsDqxGZqgAM7pq/s1600/IMG_9049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwL26NOgR4l-HpSIbXUMV3oKQUUKpdLQRXe-wduMUALKeySYFb58KGVY6U9luMqk-NC68CVhWFouSqHiS4NhLBN7e1T5XU16X15tFJc1-UuWGiyzhoGGH70jBik6IRMoVsDqxGZqgAM7pq/s1600/IMG_9049.jpg" height="283" width="400" /></a></div>
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I chopped up the onion, peeled the ginger with a peeler and removed the skin the garlic (by smashing it with a glass). I've seen many things on social media lately suggesting using a spoon to peel ginger. In my experience that method only works sometimes and I was in no mood to stand there fussing with spoon. My <a href="http://www.amazon.com/gp/product/B00004OCIP/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004OCIP&linkCode=as2&tag=thepalrev00-20&linkId=5FFHWC6YNOKSQ4HR" target="_blank">vegetable peeler</a> always works. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7E_6yW_bsHFaaU25FBdwBDT9boHnyBnX4sIm54IOnGMLRcXsrflCZ6nIImSRyZAD5gZvJTlBaZvVDxWNl1UyBusc_XhgUBtcjFFfGF0S1plTePHTK2bls21eTPbSfo0s6LPmpVCVc3PmL/s1600/IMG_9050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7E_6yW_bsHFaaU25FBdwBDT9boHnyBnX4sIm54IOnGMLRcXsrflCZ6nIImSRyZAD5gZvJTlBaZvVDxWNl1UyBusc_XhgUBtcjFFfGF0S1plTePHTK2bls21eTPbSfo0s6LPmpVCVc3PmL/s1600/IMG_9050.jpg" height="300" width="400" /></a></div>
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Next up, I added the liquids to the sauce. The recipe calls for rice vinegar in addition to the coconut milk. I substituted coconut vinegar to keep the recipe completely grain free. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxZLyDVKP9RbuDFrE-sRFJf7DI7uGqdi0V35z_4U__VWXrRQQuCkze0v5C-KDbaF8kSNh-xBD41qTvNSrd5BhBjS-wvimF9T-vVc2OeQ75vwEb1dpWRyuQ1HDryy26JsLdp-XtalC2AcI/s1600/IMG_9053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxZLyDVKP9RbuDFrE-sRFJf7DI7uGqdi0V35z_4U__VWXrRQQuCkze0v5C-KDbaF8kSNh-xBD41qTvNSrd5BhBjS-wvimF9T-vVc2OeQ75vwEb1dpWRyuQ1HDryy26JsLdp-XtalC2AcI/s1600/IMG_9053.jpg" height="300" width="400" /></a></div>
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I gave the sauce a good whisking before continuing. If you do, be careful, I had splattering when I got a little to aggressive in my whisking. <br />
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I added the onions, ginger and minced the garlic directly into the crock. <br />
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Next up, I added the lamb to the crock. </div>
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I gave everything a good stir before putting the lid on the slow cooker. The recipe says that the lamb pieces should be completely immersed in the sauce. Well, mine was not. Admittedly, the recipe only discusses doubling the meat without adding any extra coconut milk or spices, and I had more than tripled the meat, but as I added the lamb, I noted that really even if I'd just doubled the meat, it would not be fully immersed in the sauce. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoIo-SgMqlBwSHWgDGYdtPukkxrI_bmVGerPHO7o8iQacp0zldwcVBgrjny3IwWGmmgEwnRpfJg9Ba1ySGgl8JegDZIKzLp413QSWqCzdbUk9dB_M4q6BgU4E727GSi6AK960YiDpvl2f/s1600/IMG_9061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoIo-SgMqlBwSHWgDGYdtPukkxrI_bmVGerPHO7o8iQacp0zldwcVBgrjny3IwWGmmgEwnRpfJg9Ba1ySGgl8JegDZIKzLp413QSWqCzdbUk9dB_M4q6BgU4E727GSi6AK960YiDpvl2f/s1600/IMG_9061.jpg" height="285" width="400" /></a></div>
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After 3 hours on high in my slow cooker, here's what I had. There's just no getting around the yellowness in pictures of this recipe. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlIjztmbuZSgcKq5uNFHwpb0q6qk0bxqGzmAZ6U_uMv_QQvbabsquyLN7k05ZkMcxmdqxE3sqXsNmox26Vl6YhITtOfFwUEtYwv_PWoUZHOH9tSZSyWHuwzKPYkigZeNtj4iePEyd-B3X/s1600/IMG_9069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlIjztmbuZSgcKq5uNFHwpb0q6qk0bxqGzmAZ6U_uMv_QQvbabsquyLN7k05ZkMcxmdqxE3sqXsNmox26Vl6YhITtOfFwUEtYwv_PWoUZHOH9tSZSyWHuwzKPYkigZeNtj4iePEyd-B3X/s1600/IMG_9069.jpg" height="370" width="400" /></a></div>
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<b>Accessibility & Cost of Ingredients: </b>Thank you to the <a href="http://www.americanlamb.com/" target="_blank">American Lamb Board</a> for sending me the leg of lamb to make this recipe. I've asked them to let me know how much it would cost if I bought it in the store, but they've not gotten back to me. I can tell you that I've bought a leg of lamb at Costco for about $5.00/pound. I'd expect at your "big box" it would be a little higher per pound. Though the <a href="http://www.mountainstatesrosen.com/" target="_blank">producer of this lamb </a>says that "big box" stores in my area carry their lamb, whether I find any at my "big box" store is hit or miss. I have better luck at Whole Foods, Sprouts and Costco. </div>
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This recipe has quite a few spices, but if you've been building your spice cabinet, you might have most of them on hand. If you have to go buy them, your "big box" should have all of them with the exception of maybe the whole mustard seeds. I've had to get those at Whole Foods. Obviously, if you have to go buy a bunch of the spices, this recipe would be expensive, but look at it as an investment. You'll use all of these spices in other paleo recipes. </div>
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<b>Preparation & Cooking Time:</b> It took me 27 minutes to prepare this dish before putting the lid on the slow cooker. I'll subtract a generous 5 minutes from that time since I made the spices look pretty for the sake of taking a picture of them in my crock, so I'd allow at least 22 minutes for preparation. There is no stated preparation time. I cooked the dish in the slow cooker on high for 3 hours. </div>
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The recipe does have low setting option where you cook it for 5 hours. I might do that if I'm ever doing it on the weekend and will be home so that the lamb isn't on keep warm for about as long as it cooked as it would on a work day for me. I made this on a weeknight mainly because the lamb needed to be cooked and could not wait for the weekend. </div>
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<b>Clean Up: </b> Clean up was minimal as the sauce was mixed in the slow cooker crock rather than using extra bowls. Everything I used with the exception of the actual slow cooker went into the dish washer. Shazam! </div>
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<b>The Paleo Review: Thumbs wayyyyyyyy up! </b> Here we have yet another tale of not letting a pretty picture or lack there of (or your weird food picture/color hang-ups) influence your decision to make a recipe. I was skeptical on many fronts that this would turn out well. I was really concerned that using the high setting on the slow cooker would cause the lamb to turn out tough. I love it when I'm totally wrong- at least with respect to something possibly not being tasty. </div>
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Not only was this probably the most tender non gamey lamb I've ever had, the spices were lovely. It's a nice mild curry flavor. I may have used a little more ginger than the recipe called for but for me ginger was the predominant flavor in the sauce after curry, but I liked that. You'll definitely want to make a cauliflower rice or other vegetable rice/noodle substitute to soak up the sauce. Yum! </div>
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What's your favorite lamb recipe? </div>
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<b>Lamb Jam anyone? </b> The <a href="http://www.americanlamb.com/" target="_blank">American Lamb Board</a> is doing it's darnedest to get the word out about quality American Lamb and is holding <a href="http://www.americanlamb.com/american-lamb-jam-tour/" target="_blank">Lamb Jams around the country</a>. There is a <a href="http://www.americanlamb.com/event/austin-lamb-jam/" target="_blank">Lamb Jam in Austin on February 22, 2015</a>! Check out their site to see if they will be in your area. </div>
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Even if there's not a Lamb Jam in your area, check out the <a href="http://www.americanlamb.com/" target="_blank">American Lamb Board</a>'s site. It's got quite a bit of information about lamb production, a store locator, recipes, and free resources you can order. </div>
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<b>Bonus Recipe:</b> I'd mentioned making a different leg of lamb with a spice blend at the beginning of the post. It was actually a blend I picked up at the conference from the <a href="http://www.americanlamb.com/" target="_blank">American Lamb Board</a>. I asked Tyler if I could share the recipe for the blend with you and he says its pre-mixed, but using an equal measure of the ingredients should work. The ingredients are: Rosemary, Garlic, Mustard, Mint, and Salt. <a href="http://www.americanlamb.com/product/lamb-spice-blend/" target="_blank">They actually sell tins of the blend</a>, but it might be worth a try winging it. I've not tried making it yet as I have still have the pre-mixed. </div>
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When I made this leg of lamb, I simply coated the lamb in the spice, placed it on a bed of sliced onions and cooked it on low in the slow cooker for 8 hours. This is the lamb I got at Costco. It's Australian, a little gamey, but still tasty. I'll have to do a side by side comparison using the same recipe at some point though breed of the lamb could also account for the flavor difference over any difference in origin. If anything shows I'm not in the pocket of anyone, it's my mentioning and picturing a lamb of a different country after being given lamb by the <a href="http://www.americanlamb.com/" target="_blank">American Lamb Board</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVK7wXNfRyWjKnGrhp5hxvqb60NzCEdheXP3Zf0VJAocAIs2advTVkWf-NHFuG7O9Ldbff2ZcZOxPG1WQ0NfwwAMLTNxmrp_SFPm7kj_0ugQNPdWBYN4Kx6erIG7DDVnfhLqbWhnREtS_g/s1600/IMG_8997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVK7wXNfRyWjKnGrhp5hxvqb60NzCEdheXP3Zf0VJAocAIs2advTVkWf-NHFuG7O9Ldbff2ZcZOxPG1WQ0NfwwAMLTNxmrp_SFPm7kj_0ugQNPdWBYN4Kx6erIG7DDVnfhLqbWhnREtS_g/s1600/IMG_8997.jpg" height="300" width="400" /></a></div>
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<span style="background-color: white; text-align: start;"><i><span style="font-family: inherit;">Sources/Affiliate Disclosure- I received the leg of lamb used to prepare the lamb curry from the American Lamb Board. They didn't ask anything in return though when I said I'd blog using the lamb, they did ask me to post it in time to help get the work out about the Austin Lamb Jam. Done. I picked up a tin of the spice blend for free at </span>the<span style="font-family: inherit;"> conference I was attending. Swag, y'all! All of my opinions expressed here are my own. </span></i></span></div>
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<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-62123861765148730232015-01-26T13:50:00.003-06:002015-01-26T13:50:40.333-06:00The Paleo Review Ranch Dressing Blend<div class="separator" style="clear: both; text-align: justify;">
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. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPQSBN8jKlNS-jJ1tuvKLqiooK4FdQEa-GeZ5QX3FoWqtP2DqDJCV7yEI6VMLrD1L7ok7d-8XoKFPRzLs-_qDic5mScI1BRJd4-TLi5GSFreodzl6oHecBbZw6T1uEPz82Y6dFMrlbF81/s1600/IMG_7384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPQSBN8jKlNS-jJ1tuvKLqiooK4FdQEa-GeZ5QX3FoWqtP2DqDJCV7yEI6VMLrD1L7ok7d-8XoKFPRzLs-_qDic5mScI1BRJd4-TLi5GSFreodzl6oHecBbZw6T1uEPz82Y6dFMrlbF81/s1600/IMG_7384.jpg" height="300" width="400" /></a></div>
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So, about a year ago, while going through my <a href="http://www.pinterest.com/thepaleoreview/" target="_blank">Pinterest feed</a>, I started seeing several recipes that used ranch dressing mix to create quick and easy meals. They all looked so yummy, but I know that there are a lot of nasty ingredients hiding in that hidden valley that shouldn't show up on my plate. I figured, there has to be a paleo friendly way to get those flavors. I found <a href="http://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/" target="_blank">this recipe at Gimme Some Oven</a>. At first, I made the recipe as written omitting the dry buttermilk, but over time, I made two additional changes that made it a little more "ranchy" to me. </div>
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I started using this blend on just about everything. As I did, I realized that it had the same flavor profile as one of my favorite Penzey's blends, <a href="https://www.penzeys.com/catalog/product.aspx?catalog=24&product=276" target="_blank">Sunny Paris</a>. Joy. I love Sunny Paris, but it's such a versatile blend that when you start using it, it gets pricey to buy. I've started calling my blend my Poor Man's Sunny Paris. I almost made that the title of the post, but I don't want to ruffle Penzey's feathers by doing so. Without further adieu, here is the recipe as I make it in my house. </div>
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<b>The Paleo Review Ranch Dressing Blend (a.k.a Poor Man's Sunny Paris) </b></div>
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(<i>Adapted from <a href="http://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/" target="_blank">Gimme Some Oven Homemade Ranch Seasoning Mix</a>)</i></div>
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2 T Dried Parsley</div>
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2 tsp. Dried Dill </div>
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2 tsp. Garlic Powder</div>
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2 tsp. Onion Powder</div>
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2 tsp. Dried Onion Flakes</div>
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1-2 tsp. Ground Black Pepper (adjust to your taste)</div>
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2 tsp. Salt (adjust to your taste or make a salt free version)</div>
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<a href="https://docs.google.com/document/d/1P6cOA5bm8u_coNHbfbDC3SP3FQrcYUBnXbW7nWsu0eE/edit?usp=sharing" target="_blank">I've created a printer friendly version here</a>.</div>
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This couldn't be simpler to make. Just measure out the ingredients, and mix. I often save empty spice jars, so I actually use a funnel and and put the ingredients directly into the jar, lid on, and shake. I found this awesome collapsible silicone funnel at Big Lots for about 2 bucks that I love to use for this because I can smoosh the funnel to unclog any herb/spice blockages rather than tap the funnel that usually for me leads to a mess. With that said, no special equipment needed. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdlJ5F2-XzCIUG0tNHQmM97TIQXBIKDDcj8R4ETMGqWnwkt94Q7r5Ij4RLzCa8KD2gMNCEkbWlcyUVsA9WapyT6xZiNDXuZi5o3p1igsQQSz3eBKWdWclg5lCHNX1S3HhbGKPGTqxgq6A/s1600/IMG_8917.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdlJ5F2-XzCIUG0tNHQmM97TIQXBIKDDcj8R4ETMGqWnwkt94Q7r5Ij4RLzCa8KD2gMNCEkbWlcyUVsA9WapyT6xZiNDXuZi5o3p1igsQQSz3eBKWdWclg5lCHNX1S3HhbGKPGTqxgq6A/s1600/IMG_8917.jpg" height="400" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My usual set up.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsB1d-ONtH64d8DFXPOp08kxv7Ivt31zQQxzQ-TH85A9yMwKEfoeeE1a3YAphsspFz4fQps-_Hm3cyT2kYRTnkWzbatnVSgNuQRTkOyXV95sKmkSRDYTlHlaHKORNWcTUeCp2RNsf76Es/s1600/IMG_8919.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsB1d-ONtH64d8DFXPOp08kxv7Ivt31zQQxzQ-TH85A9yMwKEfoeeE1a3YAphsspFz4fQps-_Hm3cyT2kYRTnkWzbatnVSgNuQRTkOyXV95sKmkSRDYTlHlaHKORNWcTUeCp2RNsf76Es/s1600/IMG_8919.jpg" height="320" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Measure and funnel into the jar.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOY0ibP-__mjFl86txHimRV4b6m0o_oVNDtWQ9b5PAyA7ZnoOwI1MF6XY9OgLX_76kDwttGZ6UjH0vj7LB4jKeGQ8T7J-YnLTpG46fdrkz4dRTg4nznDcngZRJ7Q2vudHLNZKlwH3EAZWU/s1600/IMG_8918.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOY0ibP-__mjFl86txHimRV4b6m0o_oVNDtWQ9b5PAyA7ZnoOwI1MF6XY9OgLX_76kDwttGZ6UjH0vj7LB4jKeGQ8T7J-YnLTpG46fdrkz4dRTg4nznDcngZRJ7Q2vudHLNZKlwH3EAZWU/s1600/IMG_8918.jpg" height="286" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoosh if needed.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC67Ayr8pLfeRkmEMDesJils-2KDpS4kDD9Li-OwzSinsmqJF5zV2zTcw78sY5PppK1yXycgicX5vgyt4-I1Z8ZFhC6DthpYLxZs6GUJA2ae8MO5Ybyi1kOucor02ONyrWATEdb4Rsax6u/s1600/IMG_8920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC67Ayr8pLfeRkmEMDesJils-2KDpS4kDD9Li-OwzSinsmqJF5zV2zTcw78sY5PppK1yXycgicX5vgyt4-I1Z8ZFhC6DthpYLxZs6GUJA2ae8MO5Ybyi1kOucor02ONyrWATEdb4Rsax6u/s1600/IMG_8920.jpg" height="400" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lid on, shake, and enjoy!</td></tr>
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I usually make at least 3 batches at a time. If you buy your herbs in bulk, this really can become quite cheap to make. In Austin, we have Natural Grocer's that sell good quality herbs spices in bulk bags like these. </div>
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If you're not sensitive to black pepper, correct me if I am wrong, but this blend is AIP compliant to boot! </div>
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As for the salt, I played around with different amounts and you may want to play with the amounts as well. I like having the salt in the blend as it kicks up the ranch flavor and I'm not afraid of salt. I've made it without salt and have always had to salt my food after, which I guess is fine if you want to use less salt. I guess my point is, you can make this salt free, but it won't be as good, in my opinion. </div>
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So what can you do with this blend? Everything. </div>
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One of the first things I did with this blend was to cook some <a href="http://www.grassfedbeef.org/134.html" target="_blank">Tendergrass Farms pork chops</a>. Simply coated the chops with the blend, browned them for about 4-5 minutes/ side with a little fat (I used some <a href="http://www.shareasale.com/r.cfm?B=557754&U=1012070&M=51217&urllink=" target="_blank">lard</a>), and finished in the oven. You could do the same simple coat and cook method with chicken as well and could likely omit the oven step depending on the thickness of your meat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0UZ70dJoORKoTGroj3fcJvSkYFoo_ktcAzrzmCh9NgstzQP60bYKoS7OoJFNymZOGekPSxA7Yyd08nARem9bnObfCiZ3KhqABhy-Mh-BYPOsfk-1e8xVscxikHqL0JbT30HBESun9OhF/s1600/IMG_7152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0UZ70dJoORKoTGroj3fcJvSkYFoo_ktcAzrzmCh9NgstzQP60bYKoS7OoJFNymZOGekPSxA7Yyd08nARem9bnObfCiZ3KhqABhy-Mh-BYPOsfk-1e8xVscxikHqL0JbT30HBESun9OhF/s1600/IMG_7152.jpg" height="287" width="400" /></a></div>
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Next, I made a marinade with 1 part lemon juice (4 oz.) , 2 parts olive oil (8 oz.), and 1-2 tablespoons of the spice blend. I blitzed the marinade in my mini chopper to emulsify it well. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8J8PKEuGlBkS-GEAp-jp0x-jHLECiEV2k651DJ5qU1z-xE0zXs4f2vyX-yj3QBaRzX_oO8k2lRSp_Z3E9uGuGQRLiBYkEKa2gH2ypsxFTuapuyYaEwTKb7pewr7LYpN9F2REJcSX7ogpX/s1600/IMG_7387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8J8PKEuGlBkS-GEAp-jp0x-jHLECiEV2k651DJ5qU1z-xE0zXs4f2vyX-yj3QBaRzX_oO8k2lRSp_Z3E9uGuGQRLiBYkEKa2gH2ypsxFTuapuyYaEwTKb7pewr7LYpN9F2REJcSX7ogpX/s1600/IMG_7387.jpg" height="400" width="300" /></a></div>
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I used this as an experiment with my <a href="http://www.amazon.com/gp/product/B001E42R8O/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001E42R8O&linkCode=as2&tag=thepalrev00-20&linkId=IPQMLPXUR5YE7DW6" target="_blank">foodsaver</a>. I divided 1 3/4 pounds of chicken thighs and marinated half in a zip lock back and half in a <a href="http://www.amazon.com/gp/product/B00005OTXS/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00005OTXS&linkCode=as2&tag=thepalrev00-20&linkId=OPVWT3NIDNKKL73X" target="_blank">foodsaver marination canister</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mK8qnALozFUdhsiKU11uIDPbQFyPgvscdiCfKyqQWGfGt_v4LVowswTDzhraZtyMkojWvap-yWLHL4DKDCUoMAgjmmRHpxNX5YA81uNABV87oVFih28lEkhgqrvPtvZGT5uBkWjI6cGS/s1600/IMG_7391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mK8qnALozFUdhsiKU11uIDPbQFyPgvscdiCfKyqQWGfGt_v4LVowswTDzhraZtyMkojWvap-yWLHL4DKDCUoMAgjmmRHpxNX5YA81uNABV87oVFih28lEkhgqrvPtvZGT5uBkWjI6cGS/s1600/IMG_7391.jpg" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3sEnwtV9od072IE5asugn8kLU4-f0BVfWTCFr6A3as8u7VXrPvakmyfxDYQKQ7CTY1ln2_0g-Qkdcbb-t6vnXoxJvUKFfNE0ERL01Ca9y3CfXOq8nykSwkegO4p9OBtTB7rO3oipyOc6/s1600/IMG_7392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3sEnwtV9od072IE5asugn8kLU4-f0BVfWTCFr6A3as8u7VXrPvakmyfxDYQKQ7CTY1ln2_0g-Qkdcbb-t6vnXoxJvUKFfNE0ERL01Ca9y3CfXOq8nykSwkegO4p9OBtTB7rO3oipyOc6/s1600/IMG_7392.jpg" height="300" width="400" /></a></div>
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I left them in the refrigerator over night and grilled them the next day. Both methods were great, but the food saver batch was more moist and flavorful in my opinion. If you have a foodsaver, getting a <a href="http://www.amazon.com/gp/product/B00005OTXS/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00005OTXS&linkCode=as2&tag=thepalrev00-20&linkId=OPVWT3NIDNKKL73X" target="_blank">marination canister</a> is worth a try. Thinking about it though as I type, if you are using a small amount of boneless meat, you could try using a mason jar if you have a <a href="http://www.amazon.com/gp/product/B000UQ428A/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000UQ428A&linkCode=as2&tag=thepalrev00-20&linkId=IMGLARR4XPL4TY4V" target="_blank">mason jar sealing attachment</a>. I'll have to try that. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nW3A7sXOttT8FAUHy9Qor2MPX5kwgHviBfD5RjYra3r2nvVVYyrRKpw6Kd5mLQlQmi5SvhOy8TkjXC_m4I0etnFJhvDQxEIrl2owJzV4g8sA8hd0G53sSrVBzcSN5Yueu7m7mWFkNHvo/s1600/IMG_7436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nW3A7sXOttT8FAUHy9Qor2MPX5kwgHviBfD5RjYra3r2nvVVYyrRKpw6Kd5mLQlQmi5SvhOy8TkjXC_m4I0etnFJhvDQxEIrl2owJzV4g8sA8hd0G53sSrVBzcSN5Yueu7m7mWFkNHvo/s1600/IMG_7436.jpg" height="300" width="400" /></a></div>
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I've even used the blend in burgers. Yum. I don't have pictures, but the blend works great in eggs too. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRPA9_7Dm8Z-85tViaXqpsfC_DXLMK-1uPXmWsNLqAFHk72rVyhFBiT5vohJncWQPlCSiQLqpy34UB-oKfSjau3dZzefBr4md2JzrKUOnxEIY2KrRDgrIHAUBBmg0fv3TE64r1i3Das3M/s1600/IMG_7453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRPA9_7Dm8Z-85tViaXqpsfC_DXLMK-1uPXmWsNLqAFHk72rVyhFBiT5vohJncWQPlCSiQLqpy34UB-oKfSjau3dZzefBr4md2JzrKUOnxEIY2KrRDgrIHAUBBmg0fv3TE64r1i3Das3M/s1600/IMG_7453.jpg" height="300" width="400" /></a></div>
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Of course, I've used it to make Paleo Ranch Dressing. Make a batch of your favorite <a href="http://www.thepaleoreview.com/2012/08/well-feds-olive-oil-mayo.html" target="_blank">Paleo Mayo</a>, measure out how much mayo you'd like to make dressing out of and simply add the blend until its as "ranchy" as you would like. The last batch I made I used about 1/4 cup of mayo and started with one 1 tsp. of the blend and adjusted up maybe a little and added salt until it suited my taste. We got into <a href="https://www.facebook.com/ThePaleoReview/photos/a.379428482192038.1073741828.186863314781890/602669589867925/?type=1&theater" target="_blank">a good paleo mayo discussion recently</a> on <a href="http://www.facebook.com/thepaleoreview" target="_blank">Facebook </a>recently when I mentioned this as a dressing. </div>
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One of the most recent things I've done with the blend is to make some grass fed beef chuck roasts the slow cooker. The roasts were pretty small, so I cooked both at once. It was probably a total of 4-5 pounds of meat. The result was mind-blowingly good and super quick to prepare. </div>
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First, take your roasts, and coat them with the blend. I do this on a baking sheet to contain any mess. The important thing here is to really coat the meat well. This is not a time to be stingy with the blend. If you're stingy with the blend, then you're roasts won't be as flavorful after spending all day in the slow cooker. I should have measured for you, but I'd make at least two batches of the blend to cover a roast (or two) of this size/weight. I'd err on making more than needed so you don't have to stop and make more mid-roast coating.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxL9hVowfgRLXPbO87rnREQCZuO7yOiyNQCxZvZEeI-GylaQap0CG4qhn7WJieTT4PCsWqxxxg4uWJUMcIV5jS0qDFVcdRV87JLEnYSPBSMtHNs_C_sIK_p6ItmsH_5j6yBWVX_3F1Nr2/s1600/IMG_8921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxL9hVowfgRLXPbO87rnREQCZuO7yOiyNQCxZvZEeI-GylaQap0CG4qhn7WJieTT4PCsWqxxxg4uWJUMcIV5jS0qDFVcdRV87JLEnYSPBSMtHNs_C_sIK_p6ItmsH_5j6yBWVX_3F1Nr2/s1600/IMG_8921.jpg" height="231" width="400" /></a></div>
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I made sure my roasts had the spice blend on all sides before placing them on a bed of peeled and cut up carrots. I sprinkled the small amount of spice blend that was left on the tray on top of the roasts. I love slow cooked carrots. I had close to 3 pounds of carrots in the bottom of my slow cooker. I'm not ashamed. I put the lid on the cooker, and set it on low for 8 hours. There is no need to add any liquid to the cooker. The roasts will release lots of juice for the carrots to swim in. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZX0qEi5OJcba4RKoTNRYwdB5_GW2Rczw0GiWIO-MzHNn6vVo60u9OA0qJaqwU6d9pskZXxGMX4C5VGcHChpafO8yksyY7mhSgPBUjS_Evw6aolzoIiYuyXpMVDd1nnr_qzHckwi8XYlW/s1600/IMG_8922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZX0qEi5OJcba4RKoTNRYwdB5_GW2Rczw0GiWIO-MzHNn6vVo60u9OA0qJaqwU6d9pskZXxGMX4C5VGcHChpafO8yksyY7mhSgPBUjS_Evw6aolzoIiYuyXpMVDd1nnr_qzHckwi8XYlW/s1600/IMG_8922.jpg" height="276" width="400" /></a></div>
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After 8 hours on low in the slow cooker, here is what I had. No knife required. Yum. </div>
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Whew! That was quite a post. If you're looking for a new go to spice/herb/allium blend, give this one a try. I'm fairly certain you won't regret it. </div>
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What spice/allium/herb blend is your go to blend these days? </div>
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Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-13000674628120299972014-12-27T11:26:00.000-06:002014-12-27T11:26:00.211-06:00The Paleo Approach Cookbook by Sarah Ballantyne, PhD<div style="text-align: justify;">
I was so excited to have received a review copy of <a href="http://www.thepaleomom.com/" target="_blank">Sarah Ballantyne's</a> <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=LG6G4MS5BL3K4DRB" target="_blank">The Paleo Approach Cookbook</a>. This 400+ page cookbook very well may be the bible of AIP cooking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYsjiCHIgbY3IRR3bnRe2pjvmWxC85xQ7nn5e6nHJqFmFll_JcTzzmuk-Fnn60bIjyr-VAZwuYk_S_Utm4tLNTk2Fz6Riv31a_UXxAN8mumA9aAUvUuPNo0nqDJFpPeIl1f3l04pXPzPe/s1600/Sarah+w+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYsjiCHIgbY3IRR3bnRe2pjvmWxC85xQ7nn5e6nHJqFmFll_JcTzzmuk-Fnn60bIjyr-VAZwuYk_S_Utm4tLNTk2Fz6Riv31a_UXxAN8mumA9aAUvUuPNo0nqDJFpPeIl1f3l04pXPzPe/s1600/Sarah+w+copy.jpg" height="388" width="400" /></a></div>
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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. </div>
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As you well know, I'm not one to judge a cookbook by pretty pictures, so I picked out five recipes to get an idea of just how good of a cookbook this might be. </div>
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First, I tried the <a href="http://www.thepaleoreview.com/2014/09/spaghetti-from-paleo-approach-cookbook.html" target="_blank">"Spaghetti."</a> Not only did this recipe give me a new way to cook spaghetti squash, it makes a meaty and filling weeknight dinner with a total preparation and cooking time of 40 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UlUtGcdCuCK8avH35JXJKCCeeV4cw471oUOrwNbibaYG3MhFUY99H4TXe_SGbHJ2C6tVXYm2vCBEhkr4vvyuS6ksOJLq2czx7xoI9sIQXZxrLXtPFYJI3grlq4fXz7B1JgSv5JMrhe35/s1600/IMG_8143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UlUtGcdCuCK8avH35JXJKCCeeV4cw471oUOrwNbibaYG3MhFUY99H4TXe_SGbHJ2C6tVXYm2vCBEhkr4vvyuS6ksOJLq2czx7xoI9sIQXZxrLXtPFYJI3grlq4fXz7B1JgSv5JMrhe35/s1600/IMG_8143.jpg" height="352" width="400" /></a></div>
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Next up, I tried Sarah's <a href="http://www.thepaleoreview.com/2014/10/the-paleo-mom-roasted-radishes.html" target="_blank">Roasted Radishes</a>. If you've been limiting radishes to salads and veggie trays, you're missing out. This inexpensive and overlooked vegetable can make a colorful side dish to brighten up any dinner plate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEkQoeymPGhEiNC5QHWeowezkT51zuTAkv4bdjZ0ilWEUnPt6y77bqnN7Ed_o5t_quRRyQkb8zfV0ozRxGoJVg6u1uY_adDq_cIvmXentPRuJdnouH4uAQKQC4LMDKv5K_UtmmS0CxwRE/s1600/IMG_8261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEkQoeymPGhEiNC5QHWeowezkT51zuTAkv4bdjZ0ilWEUnPt6y77bqnN7Ed_o5t_quRRyQkb8zfV0ozRxGoJVg6u1uY_adDq_cIvmXentPRuJdnouH4uAQKQC4LMDKv5K_UtmmS0CxwRE/s1600/IMG_8261.jpg" height="300" width="400" /></a></div>
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I'd been meaning to try my hand at pickle making for a while, and Sarah's easy instructions gave me the confidence to do it. Her <a href="http://www.thepaleoreview.com/2014/10/green-tea-and-garlic-pickles-from-paleo.html" target="_blank">Green Tea and Garlic Pickles</a> don't require a lot of hands on time to make some great pickles. I have a little tweaking to do to get them just right to my palate, but I'll certainly enjoy eating pickles as I experiment. </div>
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Though you know I'm a fan of the quick weeknight dinner, I'm not afraid of a dish that takes a little time to simmer. Sarah's <a href="http://www.thepaleoreview.com/2014/11/sweet-potato-linguine-with-bolognese.html" target="_blank">Sweet Potato Linguine with Bolognese Sauce</a>, though it takes a few hours to simmer on the stove, it's worth every minute. </div>
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My last recipe stop was the <a href="http://www.thepaleoreview.com/2014/12/apple-chicken-sausage-from-paleo.html" target="_blank">Apple Chicken Sausage</a>. If you make a batch of these patties and freeze them, a treat often reserved for a big weekend breakfast is easily within reach any day of the week. </div>
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<b>The Paleo Review: Thumbs Up! </b> What an awesome resource to have in your kitchen. I know when I was considering adopting an autoimmune protocol, this was just the detailed resource I was looking for. </div>
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Though my reviews for the blog are done for now, Sarah dedicates an entire chapter to offal recipes that are calling me to give offal a try again. She also has a sauerkraut recipe that I'm itching to try. </div>
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I realized as I worked on the posts for each of these recipes the fact that they were AIP didn't occur to me. To me, they were just great recipes. So what are you waiting for? <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=LG6G4MS5BL3K4DRB" target="_blank">Get a copy for your your kitchen's cookbook shelf</a>! </div>
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<b><a href="http://www.etsy.com/shop/cavegirlcouture" target="_blank">Cavegirl Couture Sale Reminder:</a> </b>Use the coupon code FALLCOOKING to get $10 off your purchase of $35 or more through the end of the year. </div>
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<span style="background-color: white; color: #222222; text-align: start;"><i>Sources/Affiliate Disclosure- I received a review copy of The Paleo Approach Cookbook from its publisher; however, all of my opinions expressed here are my own. I own and make all of the products at Cavegirl Couture. This post contains affiliate links for which the blog earns a small commission if you purchase items through those links. </i></span></div>
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Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-70247367475655003102014-12-15T17:29:00.000-06:002014-12-15T17:29:56.245-06:00Apple Chicken Sausage from The Paleo Approach Cookbook<div class="separator" style="clear: both; text-align: justify;">
The last recipe I'm going to review from <a href="http://www.thepaleomom.com/" target="_blank">Sarah Ballantyne's</a> <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=KJAXIABJROG3CXQP" target="_blank">The Paleo Approach Cookbook</a> 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. </div>
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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. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkqvD2ZKS7-_K9AiOBddxfbEx9U42kr8xAKWGWuwYJ77e78BoRtpuznR0J7_2w6s07oLz2fEz4k7fslpO4meolK7R52Ynu4HoTx5OYeKmB9pQ-4p_TASAf4I_apWmy2FlFx6gqByyX9E8/s1600/IMG_8432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkqvD2ZKS7-_K9AiOBddxfbEx9U42kr8xAKWGWuwYJ77e78BoRtpuznR0J7_2w6s07oLz2fEz4k7fslpO4meolK7R52Ynu4HoTx5OYeKmB9pQ-4p_TASAf4I_apWmy2FlFx6gqByyX9E8/s1600/IMG_8432.jpg" height="165" width="400" /></a></div>
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I don't see that Sarah has shared this recipe online herself, so I'm going to be a bit vague. First, I chopped the onion and prepared the apple. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2ONF2TBDuPhLU-8uMsWkwBjOiLG5QXWzxsk65U1X92fVIduo826nNsuCBBOxzNCGMj5KwLO3e-aWi3vTrblqyjbm6R1-ZACQb8EuqqRbUeOueUkRNQy0BIzgwWLpZy5O6t2SE59784sw/s1600/IMG_8434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2ONF2TBDuPhLU-8uMsWkwBjOiLG5QXWzxsk65U1X92fVIduo826nNsuCBBOxzNCGMj5KwLO3e-aWi3vTrblqyjbm6R1-ZACQb8EuqqRbUeOueUkRNQy0BIzgwWLpZy5O6t2SE59784sw/s1600/IMG_8434.jpg" height="245" width="400" /></a></div>
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Next, I sautéed the onions and apples. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG9cfpJ_ssuz-YKCu-mRBPHt-XL9SS0-G6GvBvjvpmfFrfZjEk-tERFBIKeMos4Oksc5Ue3DxkPducpgtW1XNZ0A9cmDzXGOWhU_MGNsaIkgaE3mKgrGUDD26EaK1DA2kc7p-cNWlD-gu/s1600/IMG_8436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG9cfpJ_ssuz-YKCu-mRBPHt-XL9SS0-G6GvBvjvpmfFrfZjEk-tERFBIKeMos4Oksc5Ue3DxkPducpgtW1XNZ0A9cmDzXGOWhU_MGNsaIkgaE3mKgrGUDD26EaK1DA2kc7p-cNWlD-gu/s1600/IMG_8436.jpg" height="300" width="400" /></a></div>
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While the apples and onions cooled in a medium sized bowl, I measured the needed herbs, spices, and seasoning into my <a href="http://www.amazon.com/gp/product/B002IA0PH8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002IA0PH8&linkCode=as2&tag=thepalrev00-20&linkId=GI7N7ZPDNGCQUG6Q" target="_blank">mini-chopper</a> and blitzed them until they were fine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIIVoPHKODcBr8UG3zp-EvFLQEfZ8ImAkv2T9hzgYRy3uKiArvyLm3pt0Ye6jyRW8Z0BlvMxBJ4PBFtFvmgSn1pZhs9ngh7MdwV6oSk1SZbrRijzT1k4UxA8efl8IPv5o0KqCG7QIwMMc/s1600/IMG_8442.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIIVoPHKODcBr8UG3zp-EvFLQEfZ8ImAkv2T9hzgYRy3uKiArvyLm3pt0Ye6jyRW8Z0BlvMxBJ4PBFtFvmgSn1pZhs9ngh7MdwV6oSk1SZbrRijzT1k4UxA8efl8IPv5o0KqCG7QIwMMc/s1600/IMG_8442.jpg" height="191" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKLDZ7Qyc8iOwkWFizHiks326N4DmWjY4rapkf3IKxJeA8ICHA2FSYW8-fcxydtEGW-ncicunoQJQd1OfhGsKeYG_mdRZVWd5WIwWWP6sxaTcwYJFBfFmFQwox14uZ-5wd8L1KRcRapuO/s1600/IMG_8441.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKLDZ7Qyc8iOwkWFizHiks326N4DmWjY4rapkf3IKxJeA8ICHA2FSYW8-fcxydtEGW-ncicunoQJQd1OfhGsKeYG_mdRZVWd5WIwWWP6sxaTcwYJFBfFmFQwox14uZ-5wd8L1KRcRapuO/s1600/IMG_8441.jpg" height="200" width="130" /></a><br />
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I added the processed spice/herb mixture to the apples and onions and finally added the chicken to the bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfsi-v5gyr2bJJbpbIxStJd340MnUJnDPyeV9UtcuEIZWB9X5f_jZoqgz7XMdc0YGJNT66ufzOG9LH9h-ED_LNkrxsKy5_gCJwAg0yxT0FITLBBFAAPkqPeY8b6e8wd52iLTnMtS4P6lL/s1600/IMG_8444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfsi-v5gyr2bJJbpbIxStJd340MnUJnDPyeV9UtcuEIZWB9X5f_jZoqgz7XMdc0YGJNT66ufzOG9LH9h-ED_LNkrxsKy5_gCJwAg0yxT0FITLBBFAAPkqPeY8b6e8wd52iLTnMtS4P6lL/s1600/IMG_8444.JPG" height="326" width="400" /></a></div>
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I mixed everything together well. If you make this, I'd suggest using a bowl with a lid or a food storage container as you're going to put this in the refrigerator at least over night to let the flavors meld. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6U1UsrgXipzpxAWz1Pou9pMSAnAnsbiTpc3Fk1Eq0C-Cp8CN-tLA-kn1R6cSuVaFXNnu93fzquekFqu5SwvV_DJpZoMgqUTQ895qE4dn67G9vlAnHD4PBvOGq6BKENY_e8sW2ddcMfjt/s1600/IMG_8445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6U1UsrgXipzpxAWz1Pou9pMSAnAnsbiTpc3Fk1Eq0C-Cp8CN-tLA-kn1R6cSuVaFXNnu93fzquekFqu5SwvV_DJpZoMgqUTQ895qE4dn67G9vlAnHD4PBvOGq6BKENY_e8sW2ddcMfjt/s1600/IMG_8445.jpg" height="300" width="400" /></a></div>
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The next day, I removed the sausage mix from the refrigerator and I formed patties. I baked them per the recipe instructions on a foil lined baking sheet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzlmkvv6bZPQ7HReArL2DAk-Rq4qyTDDB53sFHj5I0F8KIIwA3gGFqtPDfccsTCtSuh6x18W4UOtc9ah2CooR0udWMqXQBBpfYn8PA2-k-kSVjKvV8drL_h5DykTnpLf6oE2Qu1SQ7833/s1600/IMG_8447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzlmkvv6bZPQ7HReArL2DAk-Rq4qyTDDB53sFHj5I0F8KIIwA3gGFqtPDfccsTCtSuh6x18W4UOtc9ah2CooR0udWMqXQBBpfYn8PA2-k-kSVjKvV8drL_h5DykTnpLf6oE2Qu1SQ7833/s1600/IMG_8447.jpg" height="320" width="236" /></a></div>
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Once the patties were done baking, I waited for them to cool and then froze them in food storage bags. I put two patties in each bag as that seemed like a good serving size for me. The night before I wanted to have some of these for breakfast, I took a bag out of the freezer and put it in the refrigerator to thaw out. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5SiZfIdPKlOYRPWPTYCmjx8F2NoOekvP0y2a0GeFCNazR6WFETykY3DYa3gZ66QTxnqJa3deVjXd1f4HVbAjqBY2KLco_VDY41lkWz_KJkBAFJIti_kXasq_ysvz_8-S8C_E4crtIrAC/s1600/IMG_8455.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5SiZfIdPKlOYRPWPTYCmjx8F2NoOekvP0y2a0GeFCNazR6WFETykY3DYa3gZ66QTxnqJa3deVjXd1f4HVbAjqBY2KLco_VDY41lkWz_KJkBAFJIti_kXasq_ysvz_8-S8C_E4crtIrAC/s1600/IMG_8455.jpg" height="343" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I save my best penmanship for my freezer bags.</td></tr>
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In the morning, I added a little olive oil to a sauté pan (with a little spinach) and heated the sausage through. I'm glad I prepared them this way as when I removed them from the oven, they really didn't have any color on them, so heating them in the sauté pan gave them a nice brown crust. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6besQsa1x1XAqGssEgTB_sFMwL5e2dlba5afxvZavwdcsuh3DHL9-yF_X9QbCgDJehV4m2cE94Yj2QUPBgsXYMZ6-XtGU_zwbdI0AKlQF19L0bB_g5uiRRwMZmgaMRygNzhf2ENUXLN3O/s1600/IMG_8481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6besQsa1x1XAqGssEgTB_sFMwL5e2dlba5afxvZavwdcsuh3DHL9-yF_X9QbCgDJehV4m2cE94Yj2QUPBgsXYMZ6-XtGU_zwbdI0AKlQF19L0bB_g5uiRRwMZmgaMRygNzhf2ENUXLN3O/s1600/IMG_8481.jpg" height="356" width="400" /></a></div>
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Here's my plate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldmqSlgw1pS7T1D8UJ4vupr4EMiVyv7xDUV3A9Lz0iQMgfSJaLB9XF1vSUiIiEHizK9uQ1UdpE_MgG0vtdix7ERfFbvQRjEoebbHMcPHfVA4lDrkQoYgdkjLNmnbfeIjevcj6Xg3yvYFZ/s1600/IMG_8486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldmqSlgw1pS7T1D8UJ4vupr4EMiVyv7xDUV3A9Lz0iQMgfSJaLB9XF1vSUiIiEHizK9uQ1UdpE_MgG0vtdix7ERfFbvQRjEoebbHMcPHfVA4lDrkQoYgdkjLNmnbfeIjevcj6Xg3yvYFZ/s1600/IMG_8486.jpg" height="317" width="400" /></a></div>
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<b>Accessibility & Costs of Ingredients: </b>You should be able to get anything you need for this recipe at your "big box" grocery store. </div>
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<b>Preparation & Cooking Time: </b>It took me about 20 minutes to prepare the sausage to sit in the refrigerator over night. It took me about 9 minutes to form these into patties and my oven took about 10 minutes to pre-heat. I baked the patties for 20 minutes. When I heated them after they had baked, frozen and defrosted, it took about 5 minutes. Sarah provides a range of preparation time and cooking times depending on how you choose to form your sausage and cook it. </div>
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<b>Clean Up: </b> I put everything except my sauté pans in the dishwasher. Easy.</div>
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<b>The Paleo Review: Thumbs Up!</b> This has likely been my favorite recipe so far. I did taste them when they were right out of the oven and while good, I think they were better after I sautéed them and caramelized the patties a bit. They are herby but a little sweet. I really don't taste apple per se but I know that is what's giving the sausage its sweetness. Next time, I'll make a full batch to freeze. I like that I can add some big weekend breakfast to my weekday breakfast by pulling a baggie of these out of the freezer. If you'd like to enjoy these, grab a copy of <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=V7ZDXUI4RVV52HAS" target="_blank">Sarah's book</a> and get cooking!</div>
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What's your favorite breakfast sausage? </div>
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<b><a href="http://www.etsy.com/shop/cavegirlcouture" target="_blank">Cavegirl Couture Sale Reminder:</a> </b>Use the coupon code FALLCOOKING to get $10 off your purchase of $35 or more through the end of the year. </div>
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<span style="background-color: white; color: #222222; text-align: start;"><i>Sources/Affiliate Disclosure- I received a review copy of The Paleo Approach Cookbook from its publisher; however, all of my opinions expressed here are my own. I own and make all of the products at Cavegirl Couture. This post contains affiliate links for which the blog earns a small commission if you purchase items through those links. </i></span></div>
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<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-28630786992127364782014-11-25T20:35:00.001-06:002014-11-26T08:09:44.540-06:00Sweet Potato Linguine with Bolognese Sauce from The Paleo Approach Cookbook<div class="separator" style="clear: both; text-align: justify;">
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 <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=OAAYC4FXNIJC2UQ3" target="_blank">Paleo Approach Cookbook</a>. </div>
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I must admit that it was the pretty picture of this recipe for <a href="http://www.thepaleomom.com/" target="_blank">Sarah Ballantyne's</a> 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. </div>
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When I made it the second time, I made sure to write out the amounts so I wouldn't go on autopilot again. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjP-xWjMuy0fa70AlfJ-8a1ee-yyflwwRSPST38HhPM2FDWdtjx4zj9mmnXELaQFyZYeOkTxu0NhdPP640cDxfEQY8HuOl1HLltSOyp1N1GnJOAcEEs9w9v-BJ5RC8hmUaogh7wbPFHq7o/s1600/IMG_8318.jpg" height="253" width="400" /></a></div>
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<a name='more'></a>I started by chopping up the vegetables and adding them to my 5.5 quart dutch oven to sauté in some <a href="http://shrsl.com/?~6uvw" target="_blank">Fatworks Tallow</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KOjoxrd1eBCAQ2mLKpbT7-iIcHscJ4mXpWM9PS26W1zn9MuHyYSobA216qnGQv_WVprqjEAV7gJG4mJAlo_WpshKxwFQICQjsxic3Gzi9lWJzWOHeNyt9IipOZh5w4RpQ1YH0AJYHbVz/s1600/IMG_8320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KOjoxrd1eBCAQ2mLKpbT7-iIcHscJ4mXpWM9PS26W1zn9MuHyYSobA216qnGQv_WVprqjEAV7gJG4mJAlo_WpshKxwFQICQjsxic3Gzi9lWJzWOHeNyt9IipOZh5w4RpQ1YH0AJYHbVz/s1600/IMG_8320.jpg" height="215" width="400" /></a></div>
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Next, Sarah gives a few options for pork to add. I used Canadian bacon because I had some on hand already. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmY3zoD3HN2umiIRXEgkTpjClzAD6ER0HKEinYIPipzjKpYuHzq2b82nTaSJQsaFkugY2CfWUf91AOEDbMiVDyFSvREPRGsFlM5Qv-jZGdKYTXrhmxfXW40Lk_3z3lhJ1glGMUZQGszxjt/s1600/IMG_8324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmY3zoD3HN2umiIRXEgkTpjClzAD6ER0HKEinYIPipzjKpYuHzq2b82nTaSJQsaFkugY2CfWUf91AOEDbMiVDyFSvREPRGsFlM5Qv-jZGdKYTXrhmxfXW40Lk_3z3lhJ1glGMUZQGszxjt/s1600/IMG_8324.jpg" height="337" width="400" /></a></div>
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Next up, I added the ground beef. Per Sarah's instructions, I added it in small batches. Once brown, I added the wine and stirred to get some of the fond off the bottom of the pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCx6B_XucGdMbLrRZKQSW7VtltFJUa4AQt5W3E0038EJ-OuYROVgN4mxxs6dgtYs0K4KOJvrCFTwCkrk8GoX-MXYBW9bsCynV9O5d8Am_Aas-n84wDgwOnh2T7hH8qMr2EzsjOl_XzOGA/s1600/IMG_8367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCx6B_XucGdMbLrRZKQSW7VtltFJUa4AQt5W3E0038EJ-OuYROVgN4mxxs6dgtYs0K4KOJvrCFTwCkrk8GoX-MXYBW9bsCynV9O5d8Am_Aas-n84wDgwOnh2T7hH8qMr2EzsjOl_XzOGA/s1600/IMG_8367.jpg" height="300" width="400" /></a></div>
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And then it was time for the pastes. On the left is the Umeboshi Paste and on the right is the Tamarind Paste. They both have pretty pungent aromas, not bad, but pungent. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuUHeyMJl8KvHMnP8rPgjSX8FCu9L6yJQ5smKyN6joIZc7rWWevxKQp5QV77pQcLlNoF5A5AwvH4mjAG-u0N4HZiLifEFEhaFNrlV0boJKB-ZuWpiaX0eNWIfiKtYOTAuSQCzj_KMxDCE/s1600/IMG_8322.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuUHeyMJl8KvHMnP8rPgjSX8FCu9L6yJQ5smKyN6joIZc7rWWevxKQp5QV77pQcLlNoF5A5AwvH4mjAG-u0N4HZiLifEFEhaFNrlV0boJKB-ZuWpiaX0eNWIfiKtYOTAuSQCzj_KMxDCE/s1600/IMG_8322.jpg" height="200" width="193" /></a></div>
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I added the pastes and coconut milk to the pot and gave the sauce a good stir. By the way, this is where I made my error in my first batch. I added the full amounts of the pastes instead of half amounts. I knew right after I added it and have no explanation other than I wasn't thinking. Of course, if you are making a full batch, you'll not risk this problem. If you're making a half batch at this happens, don't throw it out. It can be fixed. I'll detail how at the end of the review. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FM19cGUnL3aROY0oXw-Yf4iiqGQ-6PErYOo3yiHbBC3jwBQMpuab6basPAZ9mvftNTBGfRMSrnPt7VUgZfsll4FPhdziHJS1Xz4bjkQYBxb1GbGyNWvipqqQCxf6TRN_KA11Sm3-bGF_/s1600/IMG_8368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FM19cGUnL3aROY0oXw-Yf4iiqGQ-6PErYOo3yiHbBC3jwBQMpuab6basPAZ9mvftNTBGfRMSrnPt7VUgZfsll4FPhdziHJS1Xz4bjkQYBxb1GbGyNWvipqqQCxf6TRN_KA11Sm3-bGF_/s1600/IMG_8368.jpg" height="300" width="400" /></a></div>
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Here's the sauce before simmering. </div>
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Once the sauce was simmering away, I cut up the sweet potato so it would be ready to go when the sauce was ready. Be very careful slicing the noodles. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpXkSgAlYHO74y80x8sK0q-v0_M_m67_CLmCBoE7ICsjlqd-sncO6QCzKbPijtU2pWFXDZq7vjCkZi5UvNUzjaXaYCsErc56KImBPEtE8KX5V0iglNIMFmLaEtz5X1gsxP3Sf8i09fE_U/s1600/IMG_8325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpXkSgAlYHO74y80x8sK0q-v0_M_m67_CLmCBoE7ICsjlqd-sncO6QCzKbPijtU2pWFXDZq7vjCkZi5UvNUzjaXaYCsErc56KImBPEtE8KX5V0iglNIMFmLaEtz5X1gsxP3Sf8i09fE_U/s1600/IMG_8325.jpg" height="327" width="400" /></a></div>
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I tried to cut them as thinly and evenly as I could without losing any fingers. </div>
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When the Bolognese Sauce was nearly finished, I made a serving of the sweet potato linguine using some olive oil. Sarah calls for coconut oil, but I figured olive oil would work just as well. Why? Well, I just cracked open a big tin of <a href="http://kasandrinos.com/?kevoo=82" target="_blank">Kasandrino's olive oil</a> and I had to use it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEP94eAQ-WFpPGmOCKXo7QTVqaKX-bBcQxptbnoV5TvzVFsH9K4DD7qR5sb7NUQKtbGOkj2hZg-kACUGD9Gj6OAySoNcUI00zsPK0-ZWDS149R2e0haMTF7rMnOhrFjAM4LrX8i_QceY7/s1600/IMG_8337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEP94eAQ-WFpPGmOCKXo7QTVqaKX-bBcQxptbnoV5TvzVFsH9K4DD7qR5sb7NUQKtbGOkj2hZg-kACUGD9Gj6OAySoNcUI00zsPK0-ZWDS149R2e0haMTF7rMnOhrFjAM4LrX8i_QceY7/s1600/IMG_8337.jpg" height="336" width="400" /></a></div>
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After hours of simmering on the stove, here is what I had. I checked it when there was about thirty minutes to go and added a little bit of water as it was looking a bit too thick. From the picture in the book, it's not a watery sauce, so don't add too much.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxe8MUEG-RPRhz1_atarAKRqC6V6v7I7mtNBfDAMojgLUZMy00iCVQTSUtS9rHdaz79Nbqy_or2RBIFzuEmqM_9TTDN0udmNfQCeiHSNScFSiozQLFCvthJY7j38et2UZO9Qt2oPOoUad/s1600/IMG_8393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxe8MUEG-RPRhz1_atarAKRqC6V6v7I7mtNBfDAMojgLUZMy00iCVQTSUtS9rHdaz79Nbqy_or2RBIFzuEmqM_9TTDN0udmNfQCeiHSNScFSiozQLFCvthJY7j38et2UZO9Qt2oPOoUad/s1600/IMG_8393.jpg" height="300" width="400" /></a></div>
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The last step is to add some nutritional yeast. I opted to add a little sprinkle to each serving individually rather than put it in the entire pot. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscRASFyxKPHW6cl2hH8cNxZEpGgdBoZ1xluK02mEZakplNnRsp5LcDmge1NGQ6HS1HQ_hF6L8_g8zcE3UYxcrpVknH64ZO6-r0Ocu73x-GTBbqM7cIrjz_RnT7c6DxCbZQvZdWMzCnAs_/s1600/IMG_8341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscRASFyxKPHW6cl2hH8cNxZEpGgdBoZ1xluK02mEZakplNnRsp5LcDmge1NGQ6HS1HQ_hF6L8_g8zcE3UYxcrpVknH64ZO6-r0Ocu73x-GTBbqM7cIrjz_RnT7c6DxCbZQvZdWMzCnAs_/s1600/IMG_8341.jpg" height="358" width="400" /></a></div>
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Here is my plate with the sweet potato noodles. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibevO75rA54BVaWiJFLDLOWD0D4Lr9Y7ozuDUuT4ycbS60SQ9o-GrManeO3HihEqOpJEqAc43re3DNLFo-hYGNRwWcvO_kRGnvy8ga27npr8tQGuaAIcd7GS7BLQzqSeWSQ8mJR48dyYa/s1600/IMG_8340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibevO75rA54BVaWiJFLDLOWD0D4Lr9Y7ozuDUuT4ycbS60SQ9o-GrManeO3HihEqOpJEqAc43re3DNLFo-hYGNRwWcvO_kRGnvy8ga27npr8tQGuaAIcd7GS7BLQzqSeWSQ8mJR48dyYa/s1600/IMG_8340.jpg" height="300" width="400" /></a></div>
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My second go around making the recipe, I already had some roasted cubed sweet potato ready, so I used it instead of the linguine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftRqLkfbBpPGVk-K4eJxD5ifOP_bGy9xGF4-d9DQ7yEBFdla89Ntn0ydIL82ncZacPGfGaWUvS4tkTYZtBh81WB2tArp5AtgWghXBSHqiLzTng-1wWTRL1rRq_fWkS48Mo3kfkCYOoE8q/s1600/IMG_8395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftRqLkfbBpPGVk-K4eJxD5ifOP_bGy9xGF4-d9DQ7yEBFdla89Ntn0ydIL82ncZacPGfGaWUvS4tkTYZtBh81WB2tArp5AtgWghXBSHqiLzTng-1wWTRL1rRq_fWkS48Mo3kfkCYOoE8q/s1600/IMG_8395.jpg" height="300" width="400" /></a></div>
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<b>Accessibility & Cost of Ingredients: </b> There are a few ingredients in this recipe that you'll have to either order online or find at a specialty market. </div>
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Umeboshi Paste may be hard to find. I read that as it is a Japanese condiment, <a href="http://www.kitchenlaboheme.com/2011/06/what-is-umeboshi-paste-and-how-to-use.html" target="_blank">you could find it at Asian markets</a>. Well, I went to my local Asian market and here is the aisle of pastes and sauces. The majority of them have no English writing on them that is highly visible. After scouring aisle for a while, I found an employee to ask and they said they didn't carry it. I asked Sarah about Umeboshi paste and she said that she either gets it at Whole Foods or orders it through <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=umeboshi%20paste&linkCode=ur2&rh=n%3A16310101%2Ck%3Aumeboshi%20paste&tag=thepalrev00-20&url=search-alias%3Dgrocery&linkId=ZTS6OR24YX24TN6L" target="_blank">Amazon</a>. I bought some at Whole Foods for $9.99 for a 7.05 ounce package. Ouch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqyFp8_hwIzZXwWTEV9uQ_XpFU4M8KGDLA2o6LUQffac9DjXbiikdabzdMZ7HR5Sl1cfnEMCy1XQG9HFrrPSWNJeoXpdHKBqC3sXivctbEFZ2X4tIn9psz_6JMzk7cXcKOVsYBFMBZf2v/s1600/IMG_8213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqyFp8_hwIzZXwWTEV9uQ_XpFU4M8KGDLA2o6LUQffac9DjXbiikdabzdMZ7HR5Sl1cfnEMCy1XQG9HFrrPSWNJeoXpdHKBqC3sXivctbEFZ2X4tIn9psz_6JMzk7cXcKOVsYBFMBZf2v/s1600/IMG_8213.jpg" height="400" width="300" /></a></div>
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My trip to this market was not wasted, as this is where I get Tamarind Paste ($1.99/ jar), another ingredient that likely wont be at your "big box" store. </div>
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The recipe also calls for nutritional yeast. I bought some from the bulk section at Whole Foods as the recipe doesn't call for much of it. You should be able to find the rest of the ingredients fairly inexpensively at your "big box" grocery store. </div>
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<b>Preparation & Cooking Time: </b> You'd think in making this two times through, I'd have gotten a good time on prep and cooking, but my notes are failing me. Sarah's stated preparation and cooking times are just about right, 30 minutes prep and 4.5 hours of cooking. I can say it took me 11 minutes to slice the sweet potatoes into linguine and 10 minutes to cook them. </div>
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<b>Clean Up: </b> I had to apply a little elbow grease to my dutch oven, but otherwise, nothing remarkable or hard about the clean up.</div>
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<b>The Paleo Review: Moderate Thumbs Up! </b>With winter around the corner, this is a great recipe to warm up to. The flavor is beefy yet a little fruity and sweet. The fruitiness obviously comes from the fruit pastes. The sweet potato actually balances out some of the fruity/sweetness. It was a little salty, so if you tend to not like a lot of salt you may want to ease back on the amount you add in the recipe which isn't much. </div>
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The sweet potato linguine will become a new standard dish in my kitchen. I appreciated the change in texture. I had quite a few servings of raw sweet potato to make. One evening, I was roasting some other vegetables, and decided to give roasting the sweet potato linguine on a baking sheet with a little fat. This worked out well. You'll need to keep a close eye on them as they are thin so they don't burn. </div>
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If you're looking for an AIP Bolognese Sauce, grab a copy of <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=E64TIZ3HLAP37GTC" target="_blank">Sarah's The Paleo Approach Cookbook </a>and give this one a try. </div>
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<b>How did I fix the first batch? </b>After realizing I had just added the full batch measurements of both of the pastes, my first thought was to throw it out, but decided that <a href="http://www.thepaleomom.com/" target="_blank">Sarah</a> wouldn't do that. After hearing her talk about her trial and error cooking process at her book signing and that she doesn't typically use a recipe, I decided to take a chance at fixing it. I essentially added the second half of all of the liquid ingredients. I simmered this as the recipe directed and unlike my finished picture above, naturally, it looked more soupy, so I strained the meat and veggies out of the excess sauce. Now having made it a second time without making the mistake, I must say, my fix was perfect as they tasted pretty much the same. </div>
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Keep this in mind the next time you have a disaster. Take two seconds before throwing out a pot of food to see if there's something you can do to fix it. If it doesn't work, at least you tried. </div>
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If you're really disappointed that this isn't a Thanksgiving post, if I were going to cook for Thanksgiving, <a href="http://www.thepaleoreview.com/2012/12/crockpot-turkey-breast-by-stupid-easy.html" target="_blank">I'd make this turkey breast again</a>. It is the best I've ever had. </div>
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<b><a href="http://www.etsy.com/shop/cavegirlcouture" target="_blank">Cavegirl Couture Sale Reminder:</a> </b>Use the coupon code FALLCOOKING to get $10 off your purchase of $35 or more through the end of the year. </div>
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<span style="background-color: white; color: #222222; text-align: start;"><i><span style="font-family: inherit;">Sources/Affiliate Disclosure- I received a review copy of The Paleo Approach Cookbook from its publisher and Fatworks provided me with a sample jar of its Tallow; however, all of my opinions expressed here are my own. I own and make all of the products at Cavegirl Couture. This post contains affiliate links for which the blog earns a small commission if you purchase items through those links. </span></i></span></div>
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<span id="goog_368692666"></span><span id="goog_368692667"></span><br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-55414732319745641862014-11-12T16:22:00.001-06:002014-11-12T16:22:51.137-06:00Paleo Argentinian Appetizers with Chef Carlos Crusco<div class="separator" style="clear: both; text-align: justify;">
In October, I had the opportunity to go to a wine tasting at <a href="http://theaustinwinery.com/#/home" target="_blank">The Austin Winery</a> 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 <a href="http://chefcrusco.com/" target="_blank">Chef Carlos Crusco</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-Ie4g9WBFQeeKXOax3WB1CtAssKN7a3_R36yqq9_1tlnMZncsnna0i9KBKNVXwh6Xv_ZGDC1TxOc4Aq4yds1FdSt8s-qrRhAF3CALjvhbsEdIPXvb5OyqQq7TC0NLlJPVZDAklZ9mBxT/s1600/austin+winery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-Ie4g9WBFQeeKXOax3WB1CtAssKN7a3_R36yqq9_1tlnMZncsnna0i9KBKNVXwh6Xv_ZGDC1TxOc4Aq4yds1FdSt8s-qrRhAF3CALjvhbsEdIPXvb5OyqQq7TC0NLlJPVZDAklZ9mBxT/s1600/austin+winery.jpg" height="300" width="400" /></a></div>
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<a name='more'></a><span style="text-align: justify;">Two of the tapas impressed me and seemed to be ones that could easily be made paleo. The first was Chef Crusco's Coulotte Crostini. While at the happy hour, I simply discarded the crostini. The meat, as you can tell by the name was from a Coulotte Roast and it was incredibly tender. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBukFZz0sMLEzYqcMMYtgGPQSn__GwCN7P2MOr6NjxVSFSbPwmuKOKRF0q27OGMZxDSPg4esGGs74YgBbKvzYDeQBzqITxpBpsWxVxcE52o6Go3J5yjL0WluPzQIOfgAKx9Dt1tafSLBBe/s1600/crusco+coullette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBukFZz0sMLEzYqcMMYtgGPQSn__GwCN7P2MOr6NjxVSFSbPwmuKOKRF0q27OGMZxDSPg4esGGs74YgBbKvzYDeQBzqITxpBpsWxVxcE52o6Go3J5yjL0WluPzQIOfgAKx9Dt1tafSLBBe/s1600/crusco+coullette.jpg" height="383" width="400" /></a></div>
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The second tapas that stood out to me was Chef Crusco's Gazpacho Andaluz. This was hands down the best gazpacho I've ever had. It had a great pickle tartness to it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqQp1YBQz9z2_WqJVeRT5C2wd3jApqKD5gPNAcFzVne4Wt7OgxC1ctswWpMoiFe0WFXPXwE_zmmjKPtlwgSTHHrU3wJ6LgckrIvn4f5-LwZGsbLlRiXQCosM1MQO5Y3GyxyOV5LmLfyCP/s1600/gazpachocarlos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqQp1YBQz9z2_WqJVeRT5C2wd3jApqKD5gPNAcFzVne4Wt7OgxC1ctswWpMoiFe0WFXPXwE_zmmjKPtlwgSTHHrU3wJ6LgckrIvn4f5-LwZGsbLlRiXQCosM1MQO5Y3GyxyOV5LmLfyCP/s1600/gazpachocarlos.jpg" height="400" width="300" /></a></div>
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I posted those pictures to the <a href="http://www.facebook.com/thepaleoreview" target="_blank">blog's Facebook page</a> and Chef Crusco commented on them. I've looked back at the post now and he must have deleted his comments or I am hallucinating. I don't think I'm hallucinating as that exchange led to some emails (referencing those posts) wherein he agreed to share the recipes with me the recipes for both if I blogged about them. Sure thing! I will blog for recipes! </div>
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I'm going to digress for one moment, and talk for one second about <a href="http://www.theaustinwinery.com/#/home" target="_blank">The Austin Winery Wines</a>. They make wines from both imported grapes from California and Texas grapes. You'll see the tasting list for that evening in the gazpacho picture above. My favorite was the <a href="http://shop.theaustinwinery.com/2012WildHareSB" target="_blank">Wild Hare Sauvignon Blanc</a>. The winery is only a few miles from my house. Dangerous. If you're not in Austin, you can buy their lovely wines online and they have a wine club as well. Ok, back to the tapas! </div>
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<a href="https://docs.google.com/document/d/1Ki90I5HlJ9exl9utYgFtqJp9yL2mgWKQpQtZ1piSBWs/edit?usp=sharing" target="_blank">Here is a link to a google document with the recipes for both of these tapas. </a> I've struck through the unpaleo ingredients or parts of the recipe that did not work for me and added any ingredient substitutions in italic type. I've made both and am so glad Chef Crusco decided to share these recipes with all of you. </div>
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I was a bit surprised when I got the recipes as they had some unexpected really unpaleo ingredients, but I didn't let that stop me. I started with the Coulotte Crostini. </div>
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<b>Coulotte Steak and Mustard Crema</b></h3>
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Of course, I wouldn't be using any Crostini. Chef Crusco suggested that I simply prepare some Coulotte steaks rather than make the appetizer. Well, I did both. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4nQf4keMLPNdVua4D8pY_RylhRY1cCIcaMUXsVvje9LryVsLZalIpuFU5F6-GQPukx2_yDCFKX1LEc0fvwpPSovUYIrkwO25a6N03sLCkCN8KmpXUDqJbD75Ansift1iMURr0k6b5aQn/s1600/IMG_8156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4nQf4keMLPNdVua4D8pY_RylhRY1cCIcaMUXsVvje9LryVsLZalIpuFU5F6-GQPukx2_yDCFKX1LEc0fvwpPSovUYIrkwO25a6N03sLCkCN8KmpXUDqJbD75Ansift1iMURr0k6b5aQn/s1600/IMG_8156.jpg" height="241" width="400" /></a></div>
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Aside from being a great appetizer idea, I was excited to try a cut of beef that I wasn't familiar with. The recipe actually calls for a roast, but as I am only one person, I decided, with Chef Crusco's blessing, to use some steaks. I took a trip to a fancy full service butcher shop, <a href="http://www.saltandtime.com/" target="_blank">Salt & Time</a>, as none of my usual go to grocery stores, including Whole Foods, carried this cut. I did see that U.S. Wellness Meats carries Coulotte steaks, but I've never ordered meat from them so I can't speak to their quality or service. Just look at these beautiful steaks. I didn't get a receipt, but these were around $14 a pound. That's actually not bad for high quality steaks, but, nevertheless, this will be a special occasion cut at my house. </div>
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Since the recipe called for a roast, I needed to find a good method for cooking these beauties. I found <a href="http://cooking.nytimes.com/recipes/7982-culotte-steaks-with-onion-glaze-and-horseradish-bread-crumbs" target="_blank">this recipe</a> and ignored all of the seasoning advice and just used the cooking instructions. Following Chef Crusco's recipe for seasoning, I seasoned the steaks with salt and pepper. </div>
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I watched these steaks like a hawk as I did not want them to over cook. I started by cooking them one minute per side and then an additional 30 seconds per side and I declared them done. </div>
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Next, I prepared the mustard crema. Chef Crusco's recipe uses sour cream as the base for this sauce. When I suggested using <a href="http://www.thepaleoreview.com/2012/08/well-feds-olive-oil-mayo.html" target="_blank">paleo mayo</a>, Chef Crusco was skeptical. I knew from making creamy dressings with paleo mayo that are typically dairy based that it would work out just fine. I mixed the paleo mayo, mustard, horseradish and lemon juice and the result was a lovely sauce. I caution you to add a little lemon juice at a time as if you add too much, your "crema" will be runny. Mine turned out a bit thin, but I learned my lesson this time and will be more careful next time. </div>
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You'll note that the recipe calls for some breaded shallots as garnish. I tried making these using arrowroot powder as a substitution for the flour Chef Crusco calls for as I've <a href="http://www.thepaleoreview.com/2013/12/pan-fried-sardines-from-well-fed-2.html" target="_blank">seen it used as a breading before</a>, but it simply did not work. The shallots came out bitter, so I decided until I find a better flour substitute, I'll just skip that part. Does anyone have any suggestions? </div>
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Once the sauce was ready, I cut into the steaks. </div>
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Taking Chef Crusco's suggestion, I plated some of the steak slices with some of the sauce as a main dish. Yum. These slices were tender and juicy, just as I remembered. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDzznTE_L_jqcZU6t4fNG_uqMhWCYhfoXuShdwLKS-nJ_JXQnmSvxDoTFnaDw2eR3XXHeC2jbpHRhrVfdUbFaUZPkMKgUeoMR_kw6hpzIc5rWbQfvWj7EuQn_I1qerWXXsH4R2of0NIr9/s1600/IMG_8179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDzznTE_L_jqcZU6t4fNG_uqMhWCYhfoXuShdwLKS-nJ_JXQnmSvxDoTFnaDw2eR3XXHeC2jbpHRhrVfdUbFaUZPkMKgUeoMR_kw6hpzIc5rWbQfvWj7EuQn_I1qerWXXsH4R2of0NIr9/s1600/IMG_8179.jpg" height="287" width="400" /></a></div>
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Though Chef Crusco was skeptical, I decided to try using a cucumber slice to make a paleo version of his appetizer. I think it turned out great. I could imagine using other veggies as the Crostini substitute. I'd not turn this away at a party for sure. </div>
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Gazpacho Andaluz</h3>
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Next up, I tried the Gazpacho Andaluz. I was shocked when I got the recipe from Chef Crusco and found that there was bread in it. Bread in gazpacho? What the heck? I guess this shows what non-foodie I actually am as when I did a little research into gazpacho and bread isn't an uncommon ingredient in it. But the good thing is, that's the only ingredient that needs to be excluded from the original recipe. Chef Crusco said eliminating the bread wouldn't be an issue and may only effect the texture. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-hww_RgskEXoKnu9sRsYCnbYzs83Lh_h8yRRyYoaeH73ADvIHOVpC2ULb6C_Z9wPzVb2CWs0-0VLSZFY64GwYGzDP3qPoUE1jNXHCjr5J6zP7my8w2SpStUMjGwN_VM0ucz_QYBYRPG2/s1600/IMG_8224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-hww_RgskEXoKnu9sRsYCnbYzs83Lh_h8yRRyYoaeH73ADvIHOVpC2ULb6C_Z9wPzVb2CWs0-0VLSZFY64GwYGzDP3qPoUE1jNXHCjr5J6zP7my8w2SpStUMjGwN_VM0ucz_QYBYRPG2/s1600/IMG_8224.jpg" height="221" width="400" /></a></div>
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I started chopping vegetables and adding them to my <a href="http://www.amazon.com/gp/product/B002I5DMU0/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002I5DMU0&linkCode=as2&tag=thepalrev00-20&linkId=XRNPGT65L2RUYKEF" target="_blank">food processor</a>. The recipe calls for 1-2 small cucumbers. I used both cucumbers pictured. I'd say they were about 8-9 inches long. I meant to take volume measurements but got caught up in the chopping. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHZ5W_8rEbQsAEXiwmennMO1rAYWBQFuy4so5z01tY34weOvz5S_emLHZ4FKNLrCVBSYgTYZYYycLBcZNdykc9yWwfuadAd09OpsUbj6yfHFK7u1uV1IYg5fYA2joyw78H6MKeC3HQYnL/s1600/IMG_8226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHZ5W_8rEbQsAEXiwmennMO1rAYWBQFuy4so5z01tY34weOvz5S_emLHZ4FKNLrCVBSYgTYZYYycLBcZNdykc9yWwfuadAd09OpsUbj6yfHFK7u1uV1IYg5fYA2joyw78H6MKeC3HQYnL/s1600/IMG_8226.jpg" height="291" width="400" /></a></div>
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I actually decided to add the tomatoes in batches as the bowl was quite full once I had added the other vegetables and seasonings, except for the salt. Once they were all in, I let the processor run for a while as the goal is to get this as smooth as possible. I added 1/4 cup of water to thin the mixture a bit. </div>
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A note on the vinegar and salt. These are the major flavorings of the gazpacho and you'll need to adjust these to your taste. The recipe calls for a Vinagre de Jerez Spanish Sherry Vinegar. The "Vinegre de Jarez" designation is much like the "Vinegar de Moderna" designation for balsamic vinegars. I bought a bottle at the more gourmet oriented grocery store for $4.99. There were cheaper and more expensive bottles, so let your budget be your guide. I used 3 tablespoons vinegar in my batch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz062HZ3yeTI3mR4uM-6vgZjsp4j9Xui4Zgph9jeTP-UQ1ZnOn_iYgP2I_PGr_LUGPFYJCokVtTDAcHhn_FyRdsziPnIMLArVig_XK_L3n9tqT1s7uKPXnbEtn9bmWP4FvLQXC0xO0ZaOK/s1600/IMG_8232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz062HZ3yeTI3mR4uM-6vgZjsp4j9Xui4Zgph9jeTP-UQ1ZnOn_iYgP2I_PGr_LUGPFYJCokVtTDAcHhn_FyRdsziPnIMLArVig_XK_L3n9tqT1s7uKPXnbEtn9bmWP4FvLQXC0xO0ZaOK/s1600/IMG_8232.jpg" height="400" width="300" /></a></div>
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<span style="text-align: justify;">Chef Crusco recommends </span><a href="http://matizespana.com/products/4spices/4b_MatMedseasalts_sp.html" style="text-align: justify;" target="_blank">Matiz Sea Salt</a><span style="text-align: justify;">. I found some at the more gourmet grocery store in town for $11.99 for 4.4 ounces. Ouch. While this is more expensive than I'd typically spend on salt, I wanted to follow the recipe's recommendations, so I splurged. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRQuzlafxQlPDou2LDrP73BeNvXmrd1Fcp1UUd_AX1-kod8DDwqlLXvRLXQxp6Z4TDJs4Ie01Na19kn4b4YFfkKjMNMwpBMZHx1_ipnC0yU6CJo8HHbdRQ7vzJn-6JCSC6GpWmwXAqCfw/s1600/IMG_8235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRQuzlafxQlPDou2LDrP73BeNvXmrd1Fcp1UUd_AX1-kod8DDwqlLXvRLXQxp6Z4TDJs4Ie01Na19kn4b4YFfkKjMNMwpBMZHx1_ipnC0yU6CJo8HHbdRQ7vzJn-6JCSC6GpWmwXAqCfw/s1600/IMG_8235.jpg" height="232" width="400" /></a></div>
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If you're curious, here's a picture of the texture of this fancy sea salt. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6QEGeJq0ZGvRgFFzR3Lvj84avVr-OKRuJDVeT6cMKUh3fY-9KlcJ3xI80L9xRMMJR8AYVpcxyqK0_2QM8LDfLrw8TjDOQ56-_nAkQfxfpqvKJKemzzPYbQLwUkHO5rtus2-BBBP6Mpd-/s1600/IMG_8458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6QEGeJq0ZGvRgFFzR3Lvj84avVr-OKRuJDVeT6cMKUh3fY-9KlcJ3xI80L9xRMMJR8AYVpcxyqK0_2QM8LDfLrw8TjDOQ56-_nAkQfxfpqvKJKemzzPYbQLwUkHO5rtus2-BBBP6Mpd-/s1600/IMG_8458.jpg" height="400" width="396" /></a></div>
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I added a total of 1 tablespoon of salt to this batch. I started with a mere 1/2 teaspoon. If you want to see how salt can brighten the flavor of your dishes, start out with a small amount like I did and add salt in small amounts. When I first tasted the dish, it had none of the zing I remembered, but once I added more salt, that bright pickled zing came through. Yum. </div>
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I did prepare some garnish but they didn't work well in the bowls I had, so make sure you think about your serving vessel when choosing your garnish. Really, the gazpacho is so good it doesn't need anything extra, so I wasn't too disappointed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdQGIfXx-nFsH3o8xSSHWsQ0DgzcfD53PsnO1xXLze_yuEV8DBcO-B5YGHO7LvzT1t0XINTMecWLXgPhANj-yDwaKXI-MB4po8QiL4n6ttV6gKkUTiQXtJLxOiQwyGo9ItArvCuz1j0YK/s1600/IMG_8237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdQGIfXx-nFsH3o8xSSHWsQ0DgzcfD53PsnO1xXLze_yuEV8DBcO-B5YGHO7LvzT1t0XINTMecWLXgPhANj-yDwaKXI-MB4po8QiL4n6ttV6gKkUTiQXtJLxOiQwyGo9ItArvCuz1j0YK/s1600/IMG_8237.jpg" height="257" width="400" /></a></div>
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Chef Crusco gives the option of running the gazpacho through a sieve for a "more elegant" dish, so I did. </div>
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For the sake of comparison, the strained gazpacho is on the left and the more rustic version is on the right. I'd not turn either of these bowls away, but I must say I liked the strained better. </div>
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Just for fun, I made some olive toothpicks to give my very non-appetizer size rice bowl an appetizer look. This soup is just amazing. Fresh, easy and simply lovely on a hot summer day. </div>
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I am so honored that Chef Crusco allowed me to <a href="https://docs.google.com/document/d/1Ki90I5HlJ9exl9utYgFtqJp9yL2mgWKQpQtZ1piSBWs/edit?usp=sharing" target="_blank">share these recipes with you</a>. At a recent food blogger's conference I attended, I saw Chef Crusco who was helping out the <a href="http://www.txbeef.org/" target="_blank">Texas Beef Counsel</a> with some Coulette Steak breakfast tacos. I can attest that would be another great use for Coulette steak. He was kind enough to let me snap a picture. </div>
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If you're in the Austin area, or not, you might want to check out his <a href="https://www.facebook.com/chefcrusco" target="_blank">facebook page</a> and <a href="http://chefcrusco.com/" target="_blank">webpage</a>. In addition to his chef services for hire, he often partners with local restaurants/wineries to do themed dinners.</div>
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Do you have any favorite paleo appetizers/tapas?</div>
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<b><a href="http://www.etsy.com/shop/cavegirlcouture" target="_blank">Cavegirl Couture Sale Reminder:</a> </b>Use the coupon code FALLCOOKING to get $10 off your purchase of $35 or more through the end of the year. </div>
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<span style="background-color: white; color: #222222; text-align: start;"><i>Sources/Affiliate Disclosure- Chef Cruscos provided me copies of his recipes so that I can share them with you. Other than the free wine samples at the tasting, I received nothing from The Austin Winery. I own and make all of the products at Cavegirl Couture. This post contains affiliate links for which the blog earns a small commission if you purchase items through those links. </i></span></div>
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<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-8888439050584121762014-10-20T14:28:00.001-05:002014-10-20T15:29:14.251-05:00Green Tea and Garlic Pickles from The Paleo Approach<div class="separator" style="clear: both; text-align: justify;">
While looking through <a href="http://www.thepaleomom.com/" target="_blank">Sarah Ballantyne's</a> <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=UPTMWFHGEGBB4C5J" target="_blank">The Paleo Approach Cookbook</a>, 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 <a href="http://www.thepaleoreview.com/2012/08/the-kombucha-experiment-part-1-making.html" target="_blank">kombucha</a>, I can do this, and so can you. </div>
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I gathered my ingredients and go to work. </div>
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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. </div>
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Once the water was ready, I poured it over the tea bags and salt. I gave it a good stir to make sure the salt dissolved into the tea.</div>
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While the brining liquid cooled, I sliced the cucumbers. I don't have a mandolin and I can never seem get get my food processor to give me consistent results with the slicing blade, so I decided to just use a knife. It really didn't take that long to do. </div>
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Once I was done slicing, I mixed the cucumbers with the garlic. </div>
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I decided to use the same jar as I used for my kumbucha brewing. When I make these again, I'll likely choose differently. Keep reading for why. I placed the dill in the bottom of the jar and added the pickles and garlic on top. </div>
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Once the liquid was cool, I poured it over the soon to be pickles. </div>
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I didn't realize that I had likely made a less than optimal decision with respect to my fermenting vessel until I realized I didn't have a good weight for the cucumbers. I went through a variety of ramekins and food storage vessels and finally decided on a 16 ounce Corning Ware storage bowl. It wasn't perfect but it held down the cucumbers better than anything else I tried. You can see I had some floaters. I realized that those would likely mold and I was ok with that. </div>
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Next time, I'm going to put some more thought into the vessel I use. I'll also have some cabbage handy. I've read that you can use a cabbage leaf to hold the pickles down under the brine under the weight. I didn't have any the day I made these. </div>
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I covered the jar with a towel and rubber band and moved it to a place where it would be out of the way and undisturbed. </div>
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I was going to check the pickles after 3 days, but I completely forgot about them. I decided to go ahead and jar them on the fourth day. As I suspected, the floating pickles, did mold a bit. </div>
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There was also some general foaming. That is normal. I carefully removed my weight and spooned/wiped out any mold I saw. Of course, I discarded any pickle slices that had been floating. I actually emailed Sarah to see if this was ok in light of the mold, or if should start over. She said it should be fine.</div>
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I portioned the pickles into two jars and poured the brine over them. I placed them in the refrigerator to chill. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWqYYIZcZMht-Wwwh4MteODels-TOhpbL35vWfVOyVyxhFiqX2VdtjtXnJUTCPQE0E2P_f4KbUwKyowQ6blZUpzB6ZAjoAcOjJ8gOs5tedF7O35korfM5WHr_FbQMOcMPzn6iv5kaSxyt/s1600/IMG_8257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWqYYIZcZMht-Wwwh4MteODels-TOhpbL35vWfVOyVyxhFiqX2VdtjtXnJUTCPQE0E2P_f4KbUwKyowQ6blZUpzB6ZAjoAcOjJ8gOs5tedF7O35korfM5WHr_FbQMOcMPzn6iv5kaSxyt/s1600/IMG_8257.jpg" height="400" width="261" /></a><br />
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Here are my finished pickles. They aren't the prettiest pickles, but looks don't mean everything. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXl-ONRAkmTEpyJKLOUEaxd11V3OGI1jnPoxE-4qW1kE93h9AjYP5bWX5yJfiavNW0w2gkwz2LHhXky1qlOkprmofU06xlkK83EJDlDpZRkdqSGPxbpPGX76TmLwMKCGO9giwmGWjTyktE/s1600/IMG_8258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXl-ONRAkmTEpyJKLOUEaxd11V3OGI1jnPoxE-4qW1kE93h9AjYP5bWX5yJfiavNW0w2gkwz2LHhXky1qlOkprmofU06xlkK83EJDlDpZRkdqSGPxbpPGX76TmLwMKCGO9giwmGWjTyktE/s1600/IMG_8258.jpg" height="373" width="400" /></a></div>
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Nope, they don't look any better fanned out. Shoot. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9bOWoVIVUtRRQnbImXuLYhSjAFhJ_30hu2j5LJdph9h2vGX-QknMZDL6Mrs31ZN-ONl66f6jr4V_afu1uK53fO_ieG4rFpptC5hd_YoF_Vo4TqGp1p4Ypwv7Fwg56Wrd2BTOLlMoqHTn/s1600/IMG_8260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9bOWoVIVUtRRQnbImXuLYhSjAFhJ_30hu2j5LJdph9h2vGX-QknMZDL6Mrs31ZN-ONl66f6jr4V_afu1uK53fO_ieG4rFpptC5hd_YoF_Vo4TqGp1p4Ypwv7Fwg56Wrd2BTOLlMoqHTn/s1600/IMG_8260.jpg" height="271" width="400" /></a></div>
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<b>Accessibility & Cost of Ingredients: </b> You should be able to find everything you need to make the pickles pretty inexpensively at your "big box" grocery store. </div>
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<b>Preparation & Cooking Time: </b>Sarah gives a stated preparation time of 20 minutes. I'd say that is just about right. Then depending on whether you slice, wedge or leave the pickles whole, you have anywhere from 3-10 days to let them ferment. I let mine ferment for 4 days. </div>
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<b>Clean Up: </b> Everything except my wooden spoon (and electric kettle of course) went into the dishwasher. </div>
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<b>The Paleo Review: Thumbs Up (with further experimentation needed)! </b>After the pickles had chilled, I gave them a taste. They had a nice dill flavor. If you're looking for a pickle that tastes like store bought, this is not the recipe for you. This is a recipe that I'm going to have to experiment with a few times to figure out what fermenting time gives me the pickle flavor I like. But as a first try, the recipe works. As I make these again and try different periods of time, I'll update the post. </div>
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If you've been afraid of trying pickle making, get a copy of <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=UPTMWFHGEGBB4C5J" target="_blank">Sarah's book</a> and give this recipe a try. </div>
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<b>Sale at <a href="http://www.etsy.com/shop/cavegirlcouture" target="_blank">Cavegirl Couture</a>! </b>If you're looking for a new apron to take you into the holiday cooking season, I'm having a sale at Cavegirl Couture! Use coupon code <a href="http://www.etsy.com/shop/cavegirlcouture" target="_blank">FALLCOOKING</a> to get $10 off your purchase of $35 or more. </div>
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<span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: inherit;"><i>Sources/Affiliate Disclosure- I received a review copy of The Paleo Approach Cookbook from its publisher; however, all of my opinions expressed here are my own. I own the etsy store Cavegirl Couture and make all of the products it sells. This post contains affiliate links for which the blog earns a small commission if you purchase items through those links. </i></span></span></div>
<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-1710549894111091072014-10-11T09:40:00.001-05:002014-10-11T09:40:15.147-05:00The Paleo Mom Roasted Radishes<div class="separator" style="clear: both; text-align: justify;">
Sometimes, recipes in cookbooks don't have to be difficult or involved to bring a big flavor punch and new variety to your regular menu. This week's recipe review from <a href="http://www.thepaleomom.com/" target="_blank">Sarah Ballantyne's</a> <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=VSRSIFLERDY4XQXZ" target="_blank">The Paleo Approach Cookbook</a> is just one of those recipes. I've always limited radishes to salads and vegetable trays. Roasting them never crossed my mind, until now. Shame on me! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMwwaJYwi4aaQedVjAnGLckh0uCOj0mNECOwo0C8NbH1NymkdpG4HJsCcbOYFV5e_0ipmPXPWk536Wb1XaGcwQtIcAUp9MdgF6qO_rNlXsZf4afzBH5YfkPGJpB5-Ih7q26S329EYu7T2/s1600/IMG_8246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMwwaJYwi4aaQedVjAnGLckh0uCOj0mNECOwo0C8NbH1NymkdpG4HJsCcbOYFV5e_0ipmPXPWk536Wb1XaGcwQtIcAUp9MdgF6qO_rNlXsZf4afzBH5YfkPGJpB5-Ih7q26S329EYu7T2/s1600/IMG_8246.jpg" height="320" width="400" /></a></div>
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Because this recipe is so simple, I'm going to be very vague as Sarah has not posted her recipe online. I was extra excited about the recipe as it presented the perfect opportunity to try out the <a href="http://www.grassfedbeef.org/134-51.html" target="_blank">Tendergrass Farms Pastured Pork Leaf Lard</a> I'd finally received after pre-ordering it a while back. </div>
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I started by washing and chopping the radishes. It made more sense to me to take the stems off before washing as they were really filthy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Pwb5IKuCQDb2WIimJGN6MarqU1QC-htg82LFDrymJtT7Ij4euJeKBaf8PDsrelIv7IbOFjTeVTCKV2tUzEOLzHfy2pYonnNy_1FWrHF05D-qUjoND8yL8seeE5I2oxL7aRl1Q3QhKqOR/s1600/IMG_8251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Pwb5IKuCQDb2WIimJGN6MarqU1QC-htg82LFDrymJtT7Ij4euJeKBaf8PDsrelIv7IbOFjTeVTCKV2tUzEOLzHfy2pYonnNy_1FWrHF05D-qUjoND8yL8seeE5I2oxL7aRl1Q3QhKqOR/s1600/IMG_8251.jpg" height="263" width="400" /></a></div>
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And then I dug into the lard. The texture of this lard is super soft and creamy. The word luxurious comes to mind. The only other lard I've used is Fatworks Leaf Lard. <a href="http://www.grassfedbeef.org/134-51.html" target="_blank">The Tendergrass Farms</a> version had a little more pork aroma than the Fatworks, but it wasn't off putting. </div>
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After adding some seasoning, I put the radishes in the oven on a foil lined baking sheet. Here are the finished roasted radishes. </div>
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<b>Accessibility & Cost of Ingredients: </b> The great thing about this recipe is that radishes are pretty inexpensive. The recipe gives a few suggested fat options. I decided to use leaf lard. Leaf lard as opposed to just lard has a more neutral flavor. When using animal fat, quality is important as an animal's toxins are stored in the fat. The <a href="http://www.grassfedbeef.org/134-51.html" target="_blank">Tendergrass Farms Leaf Lard</a> I used comes from pastured raised animals.</div>
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<b>Preparation & Cooking Time: </b>Sarah's total stated preparation and cooking time for this recipe is 25-35 minutes. It took me closer to 45 but they could likely be prepped and cooked in 35-40. I left them in the oven a little longer to see if they'd brown. </div>
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<b>Clean Up: </b> Super easy! Everything I used went into the dishwasher. </div>
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<b>The Paleo Review: Thumbs Up! </b>I was a little disappointed that these really didn't brown up at all, but the picture in the book doesn't show them very brown either. As for flavor, I found them to be slightly sweet and only a little the typical peppery flavor of the radish. They were also surprisingly juicy. Yum. As for the lard, there really wasn't any pork flavor. What a simple idea that wouldn't have occurred to me but for Sarah's cookbook. </div>
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A few weeks ago, I went to local book signing to get my copy of <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=VSRSIFLERDY4XQXZ" target="_blank">The Paleo Approach Cookbook</a> signed by Sarah herself. It was quite an event! Sarah gave a great talk about her adventures and misadventures in the kitchen and entertained questions for a few hours. Yes, hours. Amazing. After she signed my copy, I asked for a photo. I defy you to find a better picture of Sarah! </div>
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Not only is she a human encyclopedia of all things paleo/autoimmune, Sarah is an extremely gracious, kind and funny person. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjtzFDCRGCABphizJIt5MbKZ2BQBGoWs7wKN3Pqji38KZSpvHQUZl4_QXwfBJyARLrbw_SOLWcEqIfFJNYqIlDJwEWOB_t7rp7WwwQqI-aqZsmWOrXsE8Rs3VmCJXji1EuLM56-HQkJHg/s1600/Sarah+w+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjtzFDCRGCABphizJIt5MbKZ2BQBGoWs7wKN3Pqji38KZSpvHQUZl4_QXwfBJyARLrbw_SOLWcEqIfFJNYqIlDJwEWOB_t7rp7WwwQqI-aqZsmWOrXsE8Rs3VmCJXji1EuLM56-HQkJHg/s1600/Sarah+w+copy.jpg" height="388" width="400" /></a></div>
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<i>Sources/Affiliate Disclosure- I received a review copy of The Paleo Approach Cookbook from its publisher; however, all of my opinions expressed here are my own. I purchased the Tendergrass Farms Leaf Lard myself. This post contains affiliate links for which the blog earns a small commission if you purchase items through those links. </i></div>
Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-8980623485008396752014-09-18T13:23:00.001-05:002014-09-18T13:23:31.942-05:00"Spaghetti" from The Paleo Approach Cookbook<div style="text-align: justify;">
I was so happy to meet Sarah Ballantyne, Ph.D., a.k.a, <a href="http://www.thepaleomom.com/" target="_blank">The Paleo Mom</a>, at Paleo FX this year. We had emailed a bit when I was putting my <a href="http://www.thepaleoreview.com/p/quick-easy-meals.html" target="_blank">meal cheat sheets</a> together that included her <a href="http://www.thepaleomom.com/2012/03/recipe-paleo-chicken-pad-tai.html" target="_blank">Paleo Chicken Pad Thai</a>, but it's always nice to get out from behind the keyboard and screen. I was even more happy when her new cookbook, <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=UYE6GW7NJ2DA54CB" target="_blank">The Paleo Approach Cookbook</a>, arrived in my mailbox. This cookbook is jam packed with information about adopting an autoimmune paleo protocol and recipes. I was excited to pick out some recipes to review. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvSqCwOqlYU61Hc16oZ7tD0V3aM0w_6rKECqIiRACvsV-GUHs0535ipGHllix38qLkC9cydm31BsqBXWoIjEl8E3QSUQ04APzujFhZu5fxSux2y8OX1Sn0dB7Vz_PdjzsgmqZe9rvszb3/s1600/IMG_8056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvSqCwOqlYU61Hc16oZ7tD0V3aM0w_6rKECqIiRACvsV-GUHs0535ipGHllix38qLkC9cydm31BsqBXWoIjEl8E3QSUQ04APzujFhZu5fxSux2y8OX1Sn0dB7Vz_PdjzsgmqZe9rvszb3/s1600/IMG_8056.jpg" height="400" width="348" /></a></div>
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My first review is her "Spaghetti" recipe. I gathered my ingredients and started by preparing the spaghetti squash to cook. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKphyphenhyphenhaVUCgGB6DpsiBA5Wrm4XynaG_bQO_7gKlNVFmchQDYz3DNilE_bwwFSLb7xUH5aSkE5rblsObK6pI_zFKwJCpnt9UuUDwMLaBeQ3jj-wP4NHO54yGtXkyUuC2BC6qSew1RGZnQJo/s1600/IMG_8118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKphyphenhyphenhaVUCgGB6DpsiBA5Wrm4XynaG_bQO_7gKlNVFmchQDYz3DNilE_bwwFSLb7xUH5aSkE5rblsObK6pI_zFKwJCpnt9UuUDwMLaBeQ3jj-wP4NHO54yGtXkyUuC2BC6qSew1RGZnQJo/s1600/IMG_8118.jpg" height="231" width="400" /></a></div>
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Sarah cooks spaghetti squash a bit differently than I typically do. I usually cut the squash in half first and then microwave steam it. Sarah suggests poking holes in the whole squash and then cooking it either in the oven or the microwave. I thought I took a picture or two of my squash puncturing, but alas I did not. She suggests using a fork, but I found using a small paring knife easier. Whatever you use, be careful not to sick your fingers/hand in the process. I have 1200 watt microwave and I cooked my squash for 12 minutes. While my squash was in the microwave, I prepared the fresh oregano and basil. </div>
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I don't use fresh herbs as often as I should and the aroma of the oregano was absolutely heavenly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_KQNVUJPgiFEDv4kDjPU8eshVIxrOTtfrgljaajOmr0Cdtr_GHJLYh21plX91UkSB2y3TDYax0Sd4VzNeYoh8qhTrTXkEU96bSqiPhN5CRMW6VS58qoq6kflvCROCMwE-s48b2jKUPom/s1600/IMG_8120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_KQNVUJPgiFEDv4kDjPU8eshVIxrOTtfrgljaajOmr0Cdtr_GHJLYh21plX91UkSB2y3TDYax0Sd4VzNeYoh8qhTrTXkEU96bSqiPhN5CRMW6VS58qoq6kflvCROCMwE-s48b2jKUPom/s1600/IMG_8120.jpg" height="300" width="400" /></a></div>
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Next, I sliced the fresh garlic and chopped some onion. The recipe doesn't say to chop the onion but I decided that was likely what was intended. One reason I decided upon this recipe was that it called for quite a bit of fresh garlic. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaj6h3dkHOpjl4r3gzSn16bDPaDNwEbGSfbvgUKL8MkLk609_lEBJ7rCmODKsZMXb37511pHhErnPlw8n090yGkNpdVkAbwE83dT4knMa8lUc7JltHw57vKx4dbfr4dOs_YXSRvys1YPf/s1600/IMG_8121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaj6h3dkHOpjl4r3gzSn16bDPaDNwEbGSfbvgUKL8MkLk609_lEBJ7rCmODKsZMXb37511pHhErnPlw8n090yGkNpdVkAbwE83dT4knMa8lUc7JltHw57vKx4dbfr4dOs_YXSRvys1YPf/s1600/IMG_8121.jpg" height="171" width="400" /></a></div>
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I then heated my <a href="http://www.amazon.com/gp/product/B000NI4EUQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000NI4EUQ&linkCode=as2&tag=thepalrev00-20&linkId=INRCP7SRCMMPGCYB" target="_blank">12.5 inch sauté pan (3.5 quarts)</a> to begin browning the meat. Make sure to use a pan at least this large if you are making the full recipe. My pan was nearly full once I had all of the ingredients in there. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJR3R85f6o80s0J0i75wQ8mr9hPDH-XjjP61BL-QiOMS9ACdVo6yrdO_mITtS2J8FUT2rrDvrmLNY_ZL7yQbvMcuplTzPpYNg-xmTyJmXttfff9WI2256y_nKaQ7HmSORC-3magfetc9Np/s1600/IMG_8122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJR3R85f6o80s0J0i75wQ8mr9hPDH-XjjP61BL-QiOMS9ACdVo6yrdO_mITtS2J8FUT2rrDvrmLNY_ZL7yQbvMcuplTzPpYNg-xmTyJmXttfff9WI2256y_nKaQ7HmSORC-3magfetc9Np/s1600/IMG_8122.jpg" height="300" width="400" /></a></div>
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While the meat was browning, the squash was ready. I carefully used pot holders to take it out of the oven. When I set it down, it was perfectly cooked and my knife sunk into it quite easily. I'm used to struggling to cut the hard squash in half, so this was quite a different experience. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8YewZWGeH-zCpbP3Q4F_sUek5aqA1enIbFiEEIfjNdS7zaLP81W1dsf-i3DUQo3AKVjPH44HEj2VOH29k2ZQK1RbZ7vycgimqfdeHDw9Z92ND__aeS6vRzY-r-Vx-bV0GT47UHEF4QHA/s1600/IMG_8125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8YewZWGeH-zCpbP3Q4F_sUek5aqA1enIbFiEEIfjNdS7zaLP81W1dsf-i3DUQo3AKVjPH44HEj2VOH29k2ZQK1RbZ7vycgimqfdeHDw9Z92ND__aeS6vRzY-r-Vx-bV0GT47UHEF4QHA/s1600/IMG_8125.jpg" height="282" width="400" /></a></div>
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Once cut in half, I let the squash cool while I worked on the main dish so I could handle it more safely. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLf-9wmCHeX2qT5AM2MV_s5jsyaIcC0mdxDTkQ9SSMgZ1pbhvBnIzrLNCBlYorsnh_cM5u7ufzF2FkQ6Pqomp65PCcCk8zwT3tBEr467ObcMW8Hniw10Mg25LGI4LXiQKifT571rqWbr0/s1600/IMG_8126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLf-9wmCHeX2qT5AM2MV_s5jsyaIcC0mdxDTkQ9SSMgZ1pbhvBnIzrLNCBlYorsnh_cM5u7ufzF2FkQ6Pqomp65PCcCk8zwT3tBEr467ObcMW8Hniw10Mg25LGI4LXiQKifT571rqWbr0/s1600/IMG_8126.jpg" height="318" width="400" /></a></div>
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Really, after the meet has browned, its just a matter of adding the rest of the ingredients and letting them simmer a bit. The major favor punches in the recipe are the fish sauce and wine/beef broth. I didn't have any wine handy, but I did have <a href="http://www.thepaleoreview.com/2012/08/crock-pot-beef-broth.html" target="_blank">homemade beef broth</a>, so that's what I used. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3dg6hlNO5dnMmcjjmqhJTXrUbXfB4KxtcGJam9QWUJ8HW0RoilZyZiU6CTd_eGcyTDZHMSG4zjw_PjdVD6IbfWvEPh-zTDg_T7eL0t2PHNaKEIpseBZg4wASdeSKbzkkVpvOqFx38-nr/s1600/IMG_8128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3dg6hlNO5dnMmcjjmqhJTXrUbXfB4KxtcGJam9QWUJ8HW0RoilZyZiU6CTd_eGcyTDZHMSG4zjw_PjdVD6IbfWvEPh-zTDg_T7eL0t2PHNaKEIpseBZg4wASdeSKbzkkVpvOqFx38-nr/s1600/IMG_8128.jpg" height="332" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz0G3qtRW7cfYetiJJ6AYt3t_wPCr_5Bag7r_w7O14-HEI8F9e6UEe3gTWd3Fqq6z2WipgdGKkc5rTyJfozvnVMrtkm-ylGuinFXQ1lQsgx7jL0Wm5dt0zySf2VRN2fplFFn1oU9ccru2/s1600/IMG_8130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz0G3qtRW7cfYetiJJ6AYt3t_wPCr_5Bag7r_w7O14-HEI8F9e6UEe3gTWd3Fqq6z2WipgdGKkc5rTyJfozvnVMrtkm-ylGuinFXQ1lQsgx7jL0Wm5dt0zySf2VRN2fplFFn1oU9ccru2/s1600/IMG_8130.jpg" height="380" width="400" /></a></div>
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While the dish simmered, I used a fork to carefully pick out the seeds before pulling the squash "noodles" into a glass storage dish. The squash was still quite hot so I held it with a pot holder. Be careful not to burn yourself. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYTq-1RHR1eYzPB_5F9KQKxwqpsfF8y6vFnUrjUv0aIKHT8rPkmIXISzT3oyQ5dU_Dht2LAYnL_9c_n7ddQkSbVLgXzy0kfLXjs9pEcgVQcvmXQCAB-O2KGxDmcHDCN6Tfv9707cnjAdy/s1600/IMG_8132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYTq-1RHR1eYzPB_5F9KQKxwqpsfF8y6vFnUrjUv0aIKHT8rPkmIXISzT3oyQ5dU_Dht2LAYnL_9c_n7ddQkSbVLgXzy0kfLXjs9pEcgVQcvmXQCAB-O2KGxDmcHDCN6Tfv9707cnjAdy/s1600/IMG_8132.jpg" height="266" width="400" /></a></div>
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The fresh herbs and olives are added towards the end along with an arrowroot slurry to thicken the liquid left in the pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Kh4jZCgh0loSPSOO7ucIyOlBjC0oQ-vboMQpgNLha8WEuME8P_qWP75jkbxdx59q1d0iXWLnfa0jJ19PRjkxL5hNyMmbHBNX3mMKMp9-q0VTkWlnCmLKY3xK4SC_JX5FtltCURgxVBPa/s1600/IMG_8134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Kh4jZCgh0loSPSOO7ucIyOlBjC0oQ-vboMQpgNLha8WEuME8P_qWP75jkbxdx59q1d0iXWLnfa0jJ19PRjkxL5hNyMmbHBNX3mMKMp9-q0VTkWlnCmLKY3xK4SC_JX5FtltCURgxVBPa/s1600/IMG_8134.jpg" height="302" width="400" /></a></div>
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Here is my dinner plate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KvF4hFsXvVgULyPQzPOfbwyt2qeC08yeinkD72lZkY07dddO0MwvYUI1rHebLySQJUN-vtRqO8EqJ-Hq9OrfkyeocdkBUs-DhKEjReIeQnaW2WjisH4TBojcQUrnoNzxYnqbcxWN6Hmr/s1600/IMG_8138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KvF4hFsXvVgULyPQzPOfbwyt2qeC08yeinkD72lZkY07dddO0MwvYUI1rHebLySQJUN-vtRqO8EqJ-Hq9OrfkyeocdkBUs-DhKEjReIeQnaW2WjisH4TBojcQUrnoNzxYnqbcxWN6Hmr/s1600/IMG_8138.jpg" height="346" width="400" /></a></div>
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<b>Accessibility & Cost of Ingredients</b>: You should be able to find everything you need for this recipe at your "big box" grocery store fairly inexpensively. Whenever I'm at the store shopping for fresh herbs, I always tend to buy a larger container than I need. A 1/4 ounce package of oregano and a 2/3 ounce package of basil provided me with just enough for this recipe. </div>
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<b>Preparation & Cooking Time: </b>It took me 40 minutes to complete this dish. Sorry, I didn't break down my preparation time from cooking time, but I did come in just under the stated total time. <b> </b> The recipe has a stated 15 minute preparation time and 30 minutes -1.5 hour cooking time depending on how you cook your spaghetti squash. </div>
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<b>Clean Up: </b> I was able to clean up a bit as I went a long. Everything except my sauté pan went into the dishwasher. </div>
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<b>The Paleo Review: Thumbs Up! </b>Who needs tomatoes or wheat noodles to have a spaghetti night? I don't. Now, I'm not saying that this tastes anything like traditional spaghetti, but it is a lovely dish in its own right. The flavor, to me, was a very balanced meaty one. No one ingredient really prominent. <br />
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I will likely use Sarah's method for cooking spaghetti squash in the future. I was concerned that it would be a pain to get the seeds out after the squash had cooked, but it wasn't. While you still need to be careful while puncturing the squash, I felt like doing that was safer than my trying to cut the whole raw squash in half. </div>
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Sarah suggests tasting and seasoning the dish at the end, and I suggest you follow her advice. I'm not one to add salt to dishes very often, but I found that adding some salt brightened the entire dish. I won't know for certain until I make it again, but if you have it handy, use wine. Having made it with the beef broth, I think the wine would had a deeper more complex flavor to the dish. When I make it again, I'll update as to whether my hunch is right. </div>
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Do you have <a href="http://www.amazon.com/gp/product/162860008X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=162860008X&linkCode=as2&tag=thepalrev00-20&linkId=YHWJKLK4ZERCBCVV" target="_blank">The Paleo Approach Cookbook</a> yet? Any recipe requests? <br />
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<b>Blog Note: </b>I had planned to get this review up last week and then earlier this week, but it just didn't get done. It seems lately that I just haven't had good energy to get all of my life/blog responsibilities taken care of. Being a type A person, I've just called it laziness. About two weeks ago I realized, my energy issues, weight (fat) gain despite keeping a lower carb paleo diet and daily weight training wasn't just laziness. <br />
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Blood work doesn't lie and I feel like a paleo blogger cliché but I have adrenal insufficiency and a touch of hypothyroidism. I'm hoping in a week or two I'll feel more like myself. What does this have to do with the blog? Well, you'll likely start seeing a few recipes with a little higher carb/starch content as I'm adding in more starch than I'd typically eat. Yay! And, hopefully, I'll keep a more regular blog schedule. </div>
<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.comtag:blogger.com,1999:blog-3273238345509445843.post-26210120114447059282014-09-05T08:33:00.002-05:002014-09-05T08:33:27.077-05:00The Ancestral Table by Russ Crandall<div style="text-align: justify;">
Over the past few months, I've been cooking through Russ Crandall's <a href="http://www.amazon.com/gp/product/1628600055/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1628600055&linkCode=as2&tag=thepalrev00-20&linkId=4S6QRNPJHCW3MHJ3" target="_blank">The Ancestral Table</a>. If you've not heard of the book, you might know Russ better from his blog <a href="http://www.thedomesticman.com/" target="_blank">The Domestic Man</a>. I really admire Russ. I often look at <a href="http://www.thedomesticman.com/" target="_blank">The Domestic Man</a> and wonder how week in and week out he is able to publish a new post with a new recipe presented in such an elegant manner. He reminds me what a hack I am at this blogging thing. I was honored that he thought to send me a review copy and selected a few recipes to blog here to give you a feeling for what his <a href="http://www.amazon.com/gp/product/1628600055/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1628600055&linkCode=as2&tag=thepalrev00-20&linkId=4S6QRNPJHCW3MHJ3" target="_blank">lovely cookbook</a> has to offer. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFZCGPAC3lVnQad9GGddXl5g1dqMEXIOD1UGAgsfi88MCKr2PNXGwOY29h6T5K_emc-JzJk7IVcmSOrBr8LPXGZkuh4hBoMG8igOM-y25LjEJRSv98MgOmZNttMNBl8v7w4cQgIu0cnTb/s1600/IMG_7344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFZCGPAC3lVnQad9GGddXl5g1dqMEXIOD1UGAgsfi88MCKr2PNXGwOY29h6T5K_emc-JzJk7IVcmSOrBr8LPXGZkuh4hBoMG8igOM-y25LjEJRSv98MgOmZNttMNBl8v7w4cQgIu0cnTb/s1600/IMG_7344.jpg" height="400" width="368" /></a></div>
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The Recipes:</h3>
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My first stop in reviewing this cookbook was a recipe that had been tempting me since I'd seen pictures of it in my social network feeds, <a href="http://www.thepaleoreview.com/2014/06/japchae-from-ancestral-table.html" target="_blank">the Japchae</a>. One of Russ's guiding nutritional principles is to make historically appropriate dishes and that includes traditional and international foods and there are many recipes in the book with Asian origins. This was my first time cooking and eating sweet potato noodles. If you've not tried them, they aren't like any pasta noodle you've tried before. This dish was fresh and light, yet filling at the same time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyT68C-uFP6oiaQ6liiAl__-QjU1sJq0oqUhhyphenhyphen-uhpAe1_kUlNYh_58iw5kspCgfqxmQOpzqdEf3xzWiic1YE0jAiH_rxehHP1QWGf1dHDF4r17bRMRYhDFkjbvgeZy0LUWN0LfSHQOmX/s1600/IMG_7508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyT68C-uFP6oiaQ6liiAl__-QjU1sJq0oqUhhyphenhyphen-uhpAe1_kUlNYh_58iw5kspCgfqxmQOpzqdEf3xzWiic1YE0jAiH_rxehHP1QWGf1dHDF4r17bRMRYhDFkjbvgeZy0LUWN0LfSHQOmX/s1600/IMG_7508.jpg" height="343" width="400" /></a></div>
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My next review was the <a href="http://www.thepaleoreview.com/2014/07/salisbury-steak-from-ancestral-table.html" target="_blank">Salisbury Steak</a> and I was not disappointed. In fact, out of all the recipes I've tried so far, this was my favorite. The meat was incredibly juicy and had a lovely herby flavor. With a total preparation and cooking time just under 45 minutes, this could be a weeknight dinner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDBr1jcpFNC3uwXm0X6wBWYvwda1W_3OFbZimsBNdkV2NkTQHIKV6KSF1_PTGLt8G61tUIllfJij8XR2mctHzRsaRnEOLaiD6xHXSNmSB_ycz-JaBghB-nl0D4Bsbv7jC4GRE70iexEv-/s1600/IMG_7627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDBr1jcpFNC3uwXm0X6wBWYvwda1W_3OFbZimsBNdkV2NkTQHIKV6KSF1_PTGLt8G61tUIllfJij8XR2mctHzRsaRnEOLaiD6xHXSNmSB_ycz-JaBghB-nl0D4Bsbv7jC4GRE70iexEv-/s1600/IMG_7627.jpg" height="300" width="400" /></a></div>
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Next up, were Russ's <a href="http://www.thepaleoreview.com/2014/07/lemongrass-pork-chops-from-ancestral.html" target="_blank">Lemongrass Pork Chops</a>. I made this recipe both on the grill and in the oven and while both were great, I preferred the oven version. The flavor of these chops only improves over night. Two words come to mind when I think about these chops: juicy and tender. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesjww36od9l-4fRzuCMxoY0amPVu1ysyFFyc2KfWbbPV4u-8Qc8KQS8JQFRpfsggatEqpspvOSXqitcXabRI9bL4XsuXkEvVtJilTsCeZw6p1-E4XnKw0AJiQQXl4CMqmZs21pisE3iw8/s1600/IMG_7696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesjww36od9l-4fRzuCMxoY0amPVu1ysyFFyc2KfWbbPV4u-8Qc8KQS8JQFRpfsggatEqpspvOSXqitcXabRI9bL4XsuXkEvVtJilTsCeZw6p1-E4XnKw0AJiQQXl4CMqmZs21pisE3iw8/s1600/IMG_7696.jpg" height="301" width="400" /></a></div>
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The <a href="http://www.thepaleoreview.com/2014/08/rogan-josh-from-ancestral-table.html" target="_blank">Rogan Josh</a> gave me another opportunity to try some flavors I'd not before. The star of this dish is the Kashmiri chili pepper. Make sure to check out my review to get suggestions for finding this spice. This dish, as you would expect, has a full flavor with a little heat that only improves the next day. This dish does take a little while to simmer, but its well worth the investment in time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3fJ1_F069CHqeIlMMEY1Sjq-VWDkYOPCysz6g_-NGMFwuYt5RueF2GwHLI-shHzhhJscHyJ2fHePwkWoFT696ZnaoSmhsoA7_NYXjhR8Clw0DhYeJO7r5RYpVlm7oXNEGxMt3b-ecM22/s1600/IMG_7926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3fJ1_F069CHqeIlMMEY1Sjq-VWDkYOPCysz6g_-NGMFwuYt5RueF2GwHLI-shHzhhJscHyJ2fHePwkWoFT696ZnaoSmhsoA7_NYXjhR8Clw0DhYeJO7r5RYpVlm7oXNEGxMt3b-ecM22/s1600/IMG_7926.jpg" height="338" width="400" /></a></div>
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My last stop in my culinary journey through <a href="http://www.amazon.com/gp/product/1628600055/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1628600055&linkCode=as2&tag=thepalrev00-20&linkId=4S6QRNPJHCW3MHJ3" target="_blank">The Ancestral Table</a> took me to Kenya. The <a href="http://www.thepaleoreview.com/2014/08/sukuma-wiki-from-ancestral-table.html" target="_blank">Sukuma Wiki</a>, with a total preparation and cooking time right around 30 minutes gives you a complete meal with great flavor for any weeknight. Think super charged emergency protein. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7F_LwNywRsh-kj_zifxKC4qEiQVJTzvPQmWD_C_ncVKp7EuVZOzQdKP0CDiFPGsHMchPMGEAql73yggSoTQyaN2fSUPHyUZXKCtzXYA8r4Hk8sSge1lChmVPQzmvNGHVgguROkfnmg4y/s1600/IMG_7984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7F_LwNywRsh-kj_zifxKC4qEiQVJTzvPQmWD_C_ncVKp7EuVZOzQdKP0CDiFPGsHMchPMGEAql73yggSoTQyaN2fSUPHyUZXKCtzXYA8r4Hk8sSge1lChmVPQzmvNGHVgguROkfnmg4y/s1600/IMG_7984.jpg" height="338" width="400" /></a></div>
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As you would expect, given the excellent photography on Russ's blog, The Ancestral Table each recipe is accompanied by a photograph that is sure to make you hungry. </div>
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Resources</h3>
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In addition to the 115 recipes in the book, Russ offers some great resources. First he discusses his "dietary and culinary tenants." Whether you are well versed or new to a paleo template of eating, Russ's take helps you to understand his ingredient choices and also make your own decisions about the ingredients you choose to use in your kitchen. I really enjoyed the thoughtful and concise way he presents his version of the paleo template. He addresses some of the less common ingredients he uses, tools, and cooking techniques. He provides a great primer on grilling and smoking that I will be using in the near future. </div>
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I was really glad to see that Russ included a substitution guide in the cookbook as well that provides suggestions for making his recipes a little more "strict" paleo. I was also impressed that there was a fairly detailed index that made finding recipes by name or ingredient easy. </div>
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All that and AIP Friendly too!</h3>
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For those of you who are following an Autoimmune Protocol, Russ has even taken the time to create an <a href="http://thedomesticman.com/2014/02/20/the-ancestral-table-and-the-autoimmune-protocol/" target="_blank">AIP guide</a> to the cookbook on his blog. Very nearly half of the recipes in the cook book are either AIP or easily made AIP. </div>
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The Paleo Review: Thumbs Up!</h3>
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If you've been on the fence about getting a copy of <a href="http://www.amazon.com/gp/product/1628600055/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1628600055&linkCode=as2&tag=thepalrev00-20&linkId=4S6QRNPJHCW3MHJ3" target="_blank">The Ancestral Table</a>, hesitate no longer. Buy the book. You won't regret it. Get it for the Salisbury Steak recipe alone. It's worth it. I have many more recipes tagged that I'm looking forward to cooking from <a href="http://www.amazon.com/gp/product/1628600055/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1628600055&linkCode=as2&tag=thepalrev00-20&linkId=4S6QRNPJHCW3MHJ3" target="_blank">this beautiful book</a>. </div>
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Thank you <a href="http://www.thedomesticman.com/" target="_blank">Russ</a> for creating this awesome cookbook! I am honored to have it prominently placed on my cookbook shelf in my kitchen. </div>
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<b>Blog Note: </b>If anything, I aim to please around here and while my posts have not been as regular as I would like, it doesn't mean I don't have some great things in the works in my kitchen. As I aim to please tell me, before I get to reviews of recipes from The Paleo Mom's Autoimmune Cookbook, which post would you like to see next: </div>
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<b>1. Paleo Snack Foods - </b> This post has a compilation of some great paleo snack foods that could be good while your on the go. I've been asked for suggestions for good camping foods before and some of these would certainly fit the bill. </div>
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<b>2. PaleoPro Protein Powder and Paleo Recovery Powder - </b> PaleoPro graciously sent me some samples of these two products. I'm thinking of starting a running protein powder post, so this could be the beginning of a new food quest, or </div>
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<b>3. A recipe for an Herb/Spice Blend </b>that's pretty much great on anything (I call it my Poor Man's Sunny Paris Seasoning).</div>
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Leave a comment letting me know what piques your interest. </div>
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<br />Rachael Mareshhttp://www.blogger.com/profile/03078822503551279044noreply@blogger.com