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Monday, November 9, 2009

Satay Chicken Skewers with Peanut Sauce

1/4 Cup fresh ginger, shredded
1/4 Cup shallots
4 garlic cloves
1 serrano chili pepper,
sliced, stem removed
1/3 Cup olive oil

12 boneless, skinless chicken thighs
cut into strips
1/2 tsp kosher salt
1/4 tsp cayenne pepper

1.25 Cups coconut milk
1/2 Cup natural peanut butter
2 TB lime juice
1 TB fish sauce
1/4 tsp fresh ground black pepper

In a food processor (or old school with a mortar and pestle) blend together the ginger, shallots, garlic, and chili pepper, adding the oil slowly to create a paste. Set aside half the paste in a saucepan. Put the other half in a big plastic bag with the chicken strips, salt, and cayenne pepper. Seal it tight, mush it around to coat thoroughly, then refrigerate for 1 hour.

Heat the saucepan with the other half of the paste to med-high on the stove. Cook for 3-4 mins, stirring often. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy consistency (2-3 mins).

Thread the chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins). Serve with the warm sauce.

Friday, November 6, 2009

Cilantro Pesto Chicken Strips

2 lbs boneless, skinless chicken breast

3 TB walnuts
2 garlic cloves
1.5 Cup fresh cilantro leaves
1/2 Cup Fresh parsley
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/4 extra virgin olive oil

1 lime, cut into wedges

Pulse the walnuts and garlic cloves together in the food processor. Add the cilantro, parsley, salt, and pepper and process until finely chopped. You'll probably need to scrape down the sides periodically.

Slice the chicken breasts into strip and dredge thoroughly in the marinade. This might be easiest in a big plastic bag. Leave it in the bag or a sealed container in the fridge for 2 hours.

Thread the chicken onto skewers and grill over direct high heat. You'll need to turn them once and they'll be done in about 6-8 mins. Serve warm with the lime wedges.

Tuesday, November 3, 2009

New Cookbooks!

I'm always on the lookout for recipe inspirations anywhere I can find them and I love collecting cookbooks. Here are two recent additions to my collection.

Grain-free Gourmet


Everyday Grain-free Gourmet

These books are designed for people with food allergies and intolerances. They are meant to accompany something called the Specific Carbohydrate Diet, which I've never heard of and I know nothing about. All the recipes are gluten free and low in refined sugar and lactose though. There's no grains (duh... that's right in the title!) of any kind. But the recipes are still heavy on dairy products like butter, cheese, cottage cheese curds, and yogurt so they aren't strict paleo. There are a lot of yummy inspirations with almost all the recipes using almond flour to replace wheat flour. I've got several tagged already to experiment with in the Cavegirl test kitchen.

Just thought I'd share where I'm currently stealing ideas from...

Monday, November 2, 2009

Laura's Spaghetti (Squash) and Meat Sauce

Thanks again to Laura and her culinary inspirations. Looks delicious!

1lb ground beef
1 large spaghetti squash
1 yellow onion
3 cups chopped spinach
2 TB olive oil
1 jar of organic pasta sauce
3 large cloves of garlic
2 tsp pepper

Scrub the squash well. Though you'll only be eating the flesh, you don't want any grime making its way into your dish. Preheat the oven to 375 degrees. Split the squash and remove the seeds and 'guts' with a spoon. Place it in a baking dish and leave it in the oven for about 30-35 minutes. Check for tenderness.

While the squash is cooking, start frying up the ground beef on the stove top in a large skillet or frying pan. Cook until all pink is gone and then add onions, garlic, olive oil, and pepper. Continue cooking for about 10 minutes. Then add spinach and cook for another 5 minutes or so. Add pasta sauce and continue cooking for another 10 minutes or so. The longer it cooks, the better it will taste.

When the squash is done baking remove from the oven and scrape the flesh of the squash with a fork; you should get orange spaghetti-like strands. Then scrape strands with a spoon into a bowl. Serve the meat sauce over spaghetti squash and enjoy!

Simply Natural Organic Pasta Sauces are available at most grocery stores and in pack of 3 at Costco (you know I love my bulk bargains at Costco!). With ingredients like this, why would you make your own?? :-)
Ingredients: Organic Tomato Puree, Organic Tomatoes, Organic Basil, Salt, Organic Soybean Oil, Organic Chopped Onions, Organic Garlic Powder, Organic Oregano and organic Chopped Garlic

Monday, October 26, 2009

Almond Crusted Salmon

1/2 Cup almond meal
1/4 tsp coriander
1/8 tsp cumin
4 salmon fillets
2 tsp lemon juice
Sea salt
Fresh ground black pepper

Preheat the oven to 500F. Combine the first 3 ingredients in a shallow dish.

Brush or spritz the salmon with the lemon juice. Sprinkle with salt and pepper. Coat each fillet generously in the almond meal mixture. Place skin side down on an oiled (or buttered) broiled pan. Sprinkle any remaining almond meal on the top of the fish and pat gently to make it stick.

Bake at 500F for 15 minutes or until the fish flakes easily with a fork. Serve with lemon wedges and the Hazelnut Mushroom Asparagus from the previous post!

Saturday, October 24, 2009

Asparagus with Mushrooms and Hazelnuts

2 TB Red Wine Vinegar
1 TB Extra Virgin Olive Oil
1/4 tsp Sea Salt
Fresh Ground Black Pepper
1 pound fresh asparagus
1 TB butter
1 LB (about 6 cups) mushrooms
1/2 Cup Green Onions, sliced
2 TB Hazelnuts, toasted and finely chopped

Combine vinegar, olive oil, salt, and pepper in a small bowl. Cook the asparagus in boiling water for just a few minutes until they are edible, but crisp. Drain and plunge directly into ice water to stop the cooking process. Drain again

Heat the butter in a pan on medium high heat. Add mushrooms and saute until they are softened and the liquid evaporates. Add green onions, saute 1 minute. Add the asparagus, and cook another 3 mins. Remove from the heat then add the vinegar mixture. Sprinkle with the toasted hazelnuts.
This would also be excellent with green beans, but those are a legume and not a vegetable so it would be less "paleo".

Monday, October 19, 2009

Pork Chops with Butternut Squash and Apple Compote

1.5 Cups Unsweetened Apple Juice
1 TB Honey Mustard
1 TB Pure Maple Syrup
1 TB Cider Vinegar
Salt and Pepper
4 Bone-In Pork Chops
2 TB butter
1 large leek or medium onion
1/2 small butternut squash, peeled and grated
2 unpeeled red apple, thinly sliced

Whisk together the apple juice, honey mustard, maple syrup, cider vinegar, and salt and pepper. Set aside.

Sprinkle the pork chops with salt and pepper on both sides. Heat 1 TB of the butter (or coconut oil) in a skillet on medium heat. Fry the chops for 4-5 min on each side or until the juices run clear and the insides are only slightly pink. Set aside and keep warm.

In the same skillet, melt the other 1 TB of butter. Saute leek/onion and squash for 2 minutes (until softened). Add sliced apples and the apple juice mixture. Bring to a boil, then reduce heat, cover, and simmer for about 5 minutes or until apples are softened (not mushy!). Return pork and accumulated juices to the pan and bring sauce back to a boil then remove from heat immediately. Serve pork heaped with a couple of generous spoonfuls of sauce and a sprinkle of fresh parsley.

Wednesday, October 14, 2009

Laura's Turkey Marinara

From awesome CrossFitter/Paleo Princess Laura: "I have been making this dish lately. It is just something I kind of made up. I don't know if you will like it. But it is quick, easy and packed full of vegetables :)"

1 package of ground turkey
1 zuchinni
1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
1 yellow onion
4-5 tomatoes
1 small can of tomato paste (preferably organic)
2-3 tsp pepper
4-5 cloves of crushed garlic
frank's red hot (as much as you like. I usually use about 1-2 tsp)

So I cut up all of the veggies and onion (in bite size pieces). Then fry up the ground turkey in either a pan on the stove or in a wok. Once the turkey is cooked, then add the onion and the garlic. Cook and continue stiring for about 5 minutes. Then add the peppers, zuchinni, and tomatoes. Cook for about 5 minutes or so. Then add the can of tomato paste. Sometimes you have to add a small amount of water (not even a 1/4 cup) just so the mixture does not burn to the bottom of the pan. Then add the pepper and the frank's red hot. Cook for about 15-20 minutes on low (just let it simmer). Make sure it does not burn. Tomato can burn very easily!!!! I serve it with cut up veggies, or just by itself. Mmmmmm I like it.

Sunday, October 11, 2009

Primal Stuffing

I saw this on the CrossFit Saskatoon blog and I am shamelessly stealing and re-posting it here :-)

Sausage and Apple Stuffing
10 slices bacon (6 oz), diced
2 pounds pork sausage meat
2 large onions, chopped
8 oz. medium mushrooms, sliced (about 2 cups)
3 stalks of celery, chopped
1 tsp dried sage leaves, crumbled
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper
1 pound tart apples, cored and cut into 1/2" pieces
1 cup chopped fresh parsley

Cook bacon until it begins to brown. Crumble sausage meat in same pan and cook till done. Add onions, mushrooms and celery, cooking until onions and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the apples. Remove from heat, add parsley.

I will do my best to talk my mama into stuffing our turkey with this tomorrow. Updates to follow... Happy Turkey Day!

Friday, October 9, 2009

Paleo Made Simple From Mama L

Here comes a variety of paleo food ideas with simple, delicious ingredients courtesy of David's mom, Leslie. Pictures and all! Thanks mama L for sharing your recipes!

Walnut Chicken Skewers
Slice up chicken, crush walnuts. Wet chicken with something you like (beer, oil, water). Dip in the crushed walnuts. Make a yummy sauce. Bring to potluck - instant popularity!

Roasted tomatoes
Delicious way to serve tomatoes, cooking sweetens them right up: cut tomatoes, coat with olive oil, sprinkle with salt and pepper, roast at 250 for 4 hours.

Roast chicken
Get a good hutterite chicken. Sprinkle with coarse salt and peppercorns. Roast. Enjoy and then make soup!

Gotta love it when, for the entire summer, every carton of hutterite eggs have double yolks...served with fried green tomato salsa.

Canning Galore

20lbs of peaches, pears, plums, tomatoes and apples turned into... ...a winter stock of local produce! Just add a touch of sugar and lots of cinnamon, nutmeg, ginger and clove! The salsa is great!

Tuesday, October 6, 2009

Coconut Pancakes and Waffles

I found this video on Mark's Daily Apple. It was a user submission for a recipe contest held during a month-long primal challenge in September. It looks fabulous!

Thursday, October 1, 2009

Fabulous Onion Bread

You may have heard me talk about this one before and anyone who's tried it raves about its awesome deliciousness. Seriously, this recipe is not a lame substitution for bread, but a gourmet variety, worlds above in terms of heartiness and flavor. BUT... and there is a but... it is really finicky and labor intensive to make, which is why I've been putting off posting the recipe. The original inspiration for this came from a raw food vegan cookbook (yes, I own one of those!) and was meant to be entirely dehydrated, taking upwards of 24 hours. I'm not opposed to cooking my food, plus my dehydrator doesn't have the nifty trays you would need to make items like this, or fruit leathers, or other paste-like treats. So I've been experimenting with different methods every time David talks me into dedicating an afternoon and sacrificing my eyeballs to make this. Here's the best I've come up with thus far, but I'm sure there will be updates to this one over time.

4 large sweet onions
1 cup raw sunflower seeds
1 cup flax seeds
1/2 cup organic tamari soya sauce
2/3 cup olive oil

1) Grind the sunflower seeds in a food processor. Buy pre-ground flax seeds if possible, but if not blend those babies up too!

2) Get read to weep! Peel and roughly chop the onions. Puree them in the food processor then transfer to a fine mesh sieve or cheesecloth. Squish out as much of the liquid as possible. It burns! It burns! Perhaps I need these?

3) Combine the ground seeds with the onion mush and add the tamari and the olive oil. Mix well!

4) Spread the mixture onto a large cookie sheet lined with parchment paper. Aim for a thin layer, about 1/4" thick. Bake at 350 for 60 min or until the top is browned. This picture was for a double batch.

5) Allow the bread to cool, then slice into squares and gently transfer to a food dehydrator. Dehydrate on low to medium heat for 6-ish hours.
Now you're ready to enjoy the best sandwich you'll ever have in your life.

Monday, September 28, 2009

Pumpkin Pie

This is another recipe sampled from Mark's Daily Apple in a post about primal pie fillings. It is rather high in carbs for an everyday food, but it is a delicious way to enjoy a traditional dessert for thanksgiving while staying allergen (ie grain and dairy) free.

1 Cup Almond Meal
1 whole egg
2 TB coconut oil
1/2 tsp salt

Soften the coconut butter until it is soft or slightly melted. Mix all the ingredients thoroughly. Line a pie plate with with parchment paper and plop the ball of dough in the center. Brush the dough with a little extra coconut oil (so it doesn't stick) and use your fingers to spread it into the crust. Bake at 400 for 15 mins.

1 Cup fresh or canned pumpkin
2 eggs
1/2 cup maple sugar flakes
1/2 cup coconut milk
1 tsp vanilla extract
1/2 tsp salt
2 tsp cinnamon
1/2 tsp powdered cloves
1/2 tsp nutmeg
1/8 tsp ginger

Mix everything together and pour into the pre-baked pie crust. My pie plate was rather shallow, so this amount of filling turned out to be slightly too much and I didn't use all of it. Return to the oven and bake at 350 for 30-35 mins.

I found the organic maple flakes at sobeys. It's just dried maple syrup which makes it basically pure sugar. Whether this really qualifies as anything close to paleo, I can't decide...

Thursday, September 24, 2009

Primal Magic Cookie Bars

This recipe is actually MDA's Energy Bar Redux. Thank you Mark for the awesome inspiration! BUT... My mom used to make an amazing square with a graham short bread base, topped with chocolate chips, coconut, and a sweet & condensed milk glaze called Magic Cookie Bars. Before she went primal, started doing CrossFit, and lost 80 lbs, that is. She's hung up her bakers hat for good, so those recipes only exist in our memory now. However, this one reminds me of those treats so much I am re-christening it from an energy bar to a delicious dessert!

1/2 cup almonds
1/2 cup pecans
1/4 cup unsweetened shredded coconut
1/4 cup almond butter
(although cashew, hazelnut, walnut and even pumpkin butters will work well too!)
1/4 cup coconut oil (check your local health food store)
1/4 cup almond meal
1.5 tsp pure vanilla extract
1/2 tsp of raw honey (although, this is really kind of optional)
1/2 cup unsweetened whey protein powder (I used vanilla flavored)
1 large egg
1/2 tsp sea salt
1/2 cup dried cranberries (or blueberries or raisins, look for unsweetened if possible)
1 TB unsweetened coconut to sprinkle on top
2 TB dark chocolate chips also to sprinkle on top
On a cookie sheet, toast nuts and shredded coconut until golden brown. In order for them to cook evenly, you need to shake up the tray at least once during cooking.

Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground.

In a mixing bowl, melt coconut oil and almond butter. Remove from microwave and stir until smooth. Add vanilla extract, honey and sea salt. Mix thoroughly.

Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add whole egg and mix thoroughly.

Fold in blueberries/cranberries.

Press mixture into an 8 by 8 loaf pan. Sprinkle with the coconut and chocolate chips. Bake at 325 for 10-15 mins. The top will look sort of foamy, but once you remove it from the oven and allow it to cool it will look normal. Spread the chocolate chips with a spatula while still warm and melty.

Sunday, September 20, 2009

Shredded Pork Tenderloin With Spaghetti Squash

2 Pork Tenderloins
1/4 Cup Hoisin Sauce
1 TB Tomato Sauce
1 TB Soya Sauce
1 tsp honey/sugar/brown sugar
1 tsp fresh ginger, peeled & grated
2 garlic cloves, crushed

1/4 Cup Soya Sauce
1/4 Cup Rice Vinegar
1 TB Sesame Oil
1 whole spaghetti squash
2 large carrots, peeled & grated
1 small bunch green onions, sliced
1/4 Cup fresh cilantro


1) Place the pork tenderloins and the next 6 ingredients in the slow cooker. Cook on high for 1 hour, then reduce heat to low for another 5 hours.
2) Remove the pork from the slow cooker and let stand for 10 minutes while you do the following steps.

3) Liberally stab your spaghetti squash all over to prevent it from exploding. Microwave on high for 12 minutes.

4) Meanwhile, to the liquid remaining in the slow cooker, stir in soya sauce, rice vinegar, and sesame oil. Cover and cook on high for 10 mins

5) Shred the tenderloins with two forks.

6) Return the shredded pork to the sauce in the slow cooker along with the shredded carrot and sliced green onion.

7) Cut the cooked spaghetti squash open lengthwise. Be careful! It will be hot hot hot. Scoop out the middle stringy gunk with the seeds and discard. Pull the "noodles" away from the sides with a fork and scoop out with a spoon.
8) Serve the shredded pork over the spaghetti squash noodles, garnish with fresh cilantro, and enjoy like the happy guy at the top!

Thursday, September 17, 2009

Pizza Update

I've experimented numerous times with the almond meal crust for the Paleo Pizza to find the perfect technique for a cripsy crust that holds together and doesn't stick to the pan. The secret seems to be to spread the crust out on non-stick parchment paper! Just thought I'd share a handy tip...

Monday, September 14, 2009

Hoisin Sauce Recipe

I was in the "Oriental" aisle at Sobeys comparing ingredient lists on bottles of Hoisin Sauce (for an upcoming pork tenderloin recipe) only to find myself horrified by all of them. For example, The Golden Dragon Hoisin Sauce ingredients are: Water, Sugar, Soy Beans, Salt, Modified Corn Starch, Vinegar, Spices, Caramel Color, Wheat, Maltodextrin, Sodium Benzoate (a preservative). I thought, that can't possibly be the original, authentic recipe for this stuff. So I set off to find a recipe and make my own.

4 TB Organic Tamari soy sauce
2 TB black bean paste*
1 TB honey or molasses or brown sugar
2 tsp white vinegar
1/8 tsp garlic powder
2 tsp sesame oil
20 drops habanero hot sauce
1/8 tsp fresh ground black pepper
*you can use peanut butter as a substitute if you can't find black bean paste

Mix well until everything is fully incorporated.

Sunday, September 13, 2009

Gigi Barbina Salad

(Photo stolen from

This recipe was sent to me by my mother-in-law, who saw it in the Oprah Magazine. I took the original and replaced canola oil with olive and eliminated the cheese to give it an easy primal makeover:

4 beets, 2- to 3-inches
1/2 small butternut squash, peeled, seeded, cut into 1" pieces
6 TB extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound mixed mushrooms
(tough stems removed), halved or quartered
2 TB mayonnaise (The real stuff!)
2 TB sherry vinegar
1 tsp Dijon mustard
1 small shallot ,
coarsely chopped
1/2 pound mixed baby greens
1/3 cup chopped walnuts ,

Note: If using a mix of beets, you can prevent colors from bleeding by roasting them in separate foil pouches; then peel and reserve separately.

Preheat oven to 400°.

Wrap beets tightly in foil, and roast until tender, about 45 minutes. Remove from oven; let rest 10 minutes. Unwrap foil. Peel and cut beets into bite-size pieces; set aside.

Toss squash with 1 tablespoon olive oil and salt and pepper to taste; spread in a single layer on a foil-lined baking sheet. Roast, tossing halfway through, until tender and golden, about 30 minutes. Repeat process with mushrooms, roasting about 15 minutes. Set both aside to cool.

Meanwhile, make the vinaigrette: Put mayonnaise, vinegar, mustard, and shallot in a food processor. Pulse to combine. With the motor running, drizzle in rest of olive oil to make a puree; season to taste with salt and pepper.

Divide vegetables among four plates. Toss greens with vinaigrette, then arrange on top; sprinkle with nuts.

Recipe variations:
Replace squash with…
Spring: Roasted sugar snap peas, snow peas, or asparagus.
Summer: Blanched or roasted green beans.
Fall/winter: Sweet potatoes; also can scatter pomegranate seeds on top.

Wednesday, September 9, 2009

Inside Laura's Fridge

Kaiser the dog approves.

Laura (one of CrossFit BRIO's cavegirl athletes) prepares for the week of paleo food that lies ahead with a fridge full of ready-to-eat options. The elk jerky is marinating, the veggies are sliced, the eggs are waiting, and the fresh roasted chicken is ready! The non-primal food, she says, all belongs to her fiance!

Sunday, September 6, 2009

Garlic Mayo Veggie Dip

The veggie and dip tray is a staple of summer BBQs everywhere, but usually the delicious creamy delight in the center is either sour cream or cream cheese based. Here's a tasty recipe for a paleo approved version:

1 cup real Mayonnaise
3 Cloves garlic, minced
2 tsp Lemon juice
2 tsp White Vinegar
1 tsp Mustard seed
1 tsp Worcestershire sauce
1 tsp fresh Dill
1 tsp Chili powder
Sprinkles of Louisiana hot sauce (to taste)
Fresh group black pepper

Mix. Chill. Eat. Mmmmmm....

Friday, September 4, 2009

Soy Sauce

Okay, so you may have noticed several of my recipes involve soy sauce in the marinades and sauces. Technically, made from soy beans (a legume) and usually containing wheat (eek!) soy sauce is a no-no on a paleo plan.

1. Small amounts - first off, the amount of soy sauce that I use is generally 1 or maybe 2 TB, spread into a recipe yielding several servings. I try not to get to worked up about the teeny tiny amounts of the substances that make their way into my food. I would spend time stressing about whether every pieces of meat I ate was pastured/grass finished before I would hyperventilate about whether that 1 TB of soy sauce had trace amount of wheat in it.

2. Fermentation - Soy sauce is made from fermented soy beans and it is this process that neutralizes many of the bad stuff in soy beans. A couple thousand years ago in asia people figured out that if they fermented their beans and grains first, everybody seemed to get less sick from eating them.

3. Wheat Free Options - If you are seriously gluten intolerant, there are wheat free options such as this one from VH sauces.

4. Get the good stuff - Cheaper options are usually made from hydrolyzed soy protein instead of brewing and fermenting naturally. The resultant product is not the same dark color as real soy sauce and so this liquid is then colored with caramel coloring. Check the ingredient label and look for simple, pronounceable, non-chemical ingredients.

Thursday, September 3, 2009

Cavegirl at Costco: What's in the Cart

Costco is mostly known for 12lb bags of doritos and giant boxes of more microwaveable burritos than any person should consume in a life time. But hidden between the tubs of jumbo M&M cookies and the frozen pizza aisle is this little oasis of paleo heaven: the meat section and the fresh produce section. From a foraging expedition this afternoon, here's a peek in my cart:
  • 2 bags of spinach
  • 3-pack of cucumbers
  • 1 bag of broccoli
  • tub of blueberries
  • head of cauliflower
  • 6-pac bag of red and yellow peppers
  • 3-pac bag of celery hearts
  • 5lb bag of sweet onions
  • 1kg of pecans
  • 1kg of almonds
  • Alder smoked bacon
  • Pack of fresh figs (not sure what I'm going to do with those yet...)
  • 2 eye round beef roasts
  • 4 pork tenderloins
  • 1 large tray boneless, skinless chicken breasts
  • 1 large tray bone-in, skin-on chicken breasts
  • 1 large tray chicken drumsticks
  • 2 racks pork back ribs

Wednesday, August 26, 2009

Prosciutto Turkey Roulades with Beurre Blanc and Caulitatoes

Turkey Roulades
2 whole boneless, skinless turkey breasts
2 TB coconut oil

You can use the turkey breast as one big piece or cut it into thirds so each is about the size of a chicken breast. Costco carries fresh turkey breast that is prepared in smaller pieces like that. Place the meat between two pieces of saran wrap and beat the daylights out of it until is it thin and spread out (but not absolute mush!).
Hammer time
Sprinkle each piece of turkey with salt, fresh ground black pepper, and sage then cover with a layer of thinly sliced prosciutto. Roll it up, starting at the thicker end.

Spice and roll

Heat the 2 TB of coconut oil in a large skillet on med heat and cook each of the roulades until golden brown on all sides.

Beurre Blanc Sauce
1 Cup White Wine or Chicken stock
1/2 Cup Lemon Juice
1/2 medium onion
2 cloves garlic, minced
1/4 tsp table sugar (gasp!)
1/4 tsp black pepper
pinch of salt
2 egg yolks, at room temperature
1/3 cup butter, cubed

In a saucepan, bring wine/stock, lemon juice, onion, garlic, sugar, pepper, and salt to a boil. Simmer to reduce by half. Pour into a heat-safe bowl and let cool.

Heat, but do not boil, a shallow amount of water in a medium sized pot. Place the heat-safe bowl overtop as a "double boiler". Gently whisk in the egg yolks and stir over the heat until the sauce thickens. Remove from heat and add the butter cubes. Serve over the turkey roulades.
Whisking in the egg yolks with the caulitatoes on the back burner

1/2 head of cauliflower
1 parsnip
2 cloves of garlic

Steam all three together until soft and then blend in the food processor. You should not need to add any other liquid.

Monday, August 24, 2009

Spiced Pork Chops

4 bone-in pork chops

2 TB honey
2 TB dijon mustard
1 TB olive oil
1/2 tsp ground ginger
1/2 cinnamon
1/2 tsp whole allspice kernels

Brown the pork chops in a skillet for a few minutes on each side. Transfer to a slow cooker and drizzle with the sauce. Be sure to layer the glaze if you have to layer the chops (depends on the size of your crock pot). Simmer on low for 5-6 hours. This will make your house smell like pumpkin pie!