Paleo Lifestyle

Guacamole—Guac that rocks!

As you may or may not know the Butcher and I are in Mexico. It is February after all. One thing we love in Mexico is the guacamole. We have been buying plenty down here. I made some yesterday and our friends Sheryl and Mary enjoyed it with us. They liked it and said they are inspired to make it when they get home. Avocados are good for the heart. It seems appropriate to share this on Valentines Day since this is a day for the ❤️!

Guacamole

2 avocados (should be soft to the touch)

1/2 sweet onion finely diced

1/2 jalapeño pepper (seeded) and finely chopped

Juice from 2 small limes (approximately 2to 3 teaspoons)

Salt to taste (1/2 teaspoon)

Light Tortilla Chips

Take a knife and cut around the edge of the avocados. Pull off the skin and remove the pit. Mash the avacados in a medium bowl with a fork. Mix in the onion and jalapeño. Season with salt. Squeeze the lime juice and mix well. You now know how to make Guacamole that will steal the show.

That’s all for now. Make sure to stop in and tell Andrew, Sarah, Lillian and Steve “Hi”! Adios Amigos! Until next time—From our Butcher Block to your Table!

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Beef Stew

Well, the weather outside is frightful, so you might as well stay in and cook some comfort food. That’s exactly what I am doing. I made beef stew this week and I think it was my best ever. Enjoy!

Beef Stew

1 1/2 pounds of Beef Stew meat cut into cubes (you can also use Sirloin) (available at your local meat market)

2 Tablespoons of Extra Virgin Olive Oil

3 Sweet Onions, peeled and thickly sliced

3 Cups of boiling water

5 Tablespoons of Walnut Creek French Onion Soup Starter (available at your local butcher shop)

2 to 3 Tablespoons of Vegeta (available at your local meat market)

2 pounds of carrots, cleaned and sliced in 1″ pieces

5 potatoes, peeled and cut into chunks

Heat the olive oil in a 5 quart roaster pan. Add the onions, reduce heat to medium. Stir the onions 4 to 5 minutes. They should be browned and slightly tender. Add the meat and stir around until it is browned. This should take an additional 5 minutes. Reduce the heat to low. Add the boiling water, French Onion Soup Starter and Vegeta, stir. Cook for approximately 2 hours. Add the carrots and potatoes and cook an additional 1 to 1 1/2 hours. Serve immediately.

This is a meal that will stick to your bones. You will be glad you have leftovers.

That’s all for now. Keep warm. Until next time…From our Butcher Block to your Table.

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Paleo Chicken Soup

This is definitely soup weather in case any of you were confused on that subject. I am craving Chicken Soup. I opted to make mine with “carrot” spirals in place of noodles. If you want noodles, just substitute noodles for the “carrot” spirals. We carry Vida Noodles and they are delicious home made egg noodles. We make it very easy for you to make home made chicken noodle or noodleless soup.

Paleo Chicken Soup

2 Bone-in Chicken Breasts (available at your local meat market)

1 Large Sweet Onion (peeled and diced)

2 Tablespoons Butter

3 Large Carrots, spiraled for “noodles”

4 Teaspoons Low Sodium Chicken Flavored Soup Base (available at your local butcher shop)

20 oz. boiling water

2 teaspoons Vegeta (available at your local meat market)

Place Chicken Breasts in a 4 quart pan. Cover the breasts with water, cook over medium heat until water is boiling. Reduce heat, simmer approximately 1 hour until the chicken is thoroughly cooked. Remove from heat and allow to cool. In a skillet place the 2 Tablespoons of butter and heat over medium heat. Add the onions and cook for approximately 10 minutes.

Pull the skin off the cooked chicken. Remove the chicken meat from the bones. Return to the 4 quart pan. Keep the broth in the pan that you used to cook the chicken. Add the cooked onions to the broth. Dissolve the Chicken Flavored Soup Base in the 20 oz. of boiling water. Put the Chicken Flavored Soup Base in the pot. Add the Vegeta and stir well.

Add Carrot noodles and cook for another 45 minutes. If you are using egg noodles, add the noodles and cook according to the directions on the noodle package (approximately 20 minutes).

Enjoy your soup. Stay safe and warm. That’s all for now, until next time…From our Butcher Block to your Table.

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Paleo Apple/Pecan Delite!

Before you start getting on me about my spelling, I intentionally spelled this “delite” and not “delight” because it is a light and guilt free dessert.

I was looking to see what I had to make something sweet. I found apples, pecans, raisins, cinnamon and butter. I put them all together and the result was delicious!

Paleo Apple/Pecan Delite

6 medium apples (peeled and sliced thin)

1 to 2 Tablespoons Cinnamon

2 Tablespoons of honey

1/2 cup of roasted, salted Pecans

1/2 cup raisins

3 to 4 Tablespoons of Butter

Preheat oven to 350 degrees. Place a generous layer of apple slices in the bottom of an 8” X 8” square pan. Put half of the cinnamon, half of the honey, half of the raisins, half of the pecans. Repeat with the remaining I credit to in the same order. Slice the butter and place on the top of the final layer.

Bake for 35 minutes. Apples should be fork tender. This can be served warm or cold. Enjoy and don’t feel guilty. Until next time…From our Butcher Block to your a Table.

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