Paleo Lifestyle

Paleo Carrot Cake

Mauri-1

This will perk up your winter blues.  A delicious and healthy carrot cake.

Carrot Cake
2 cups of shredded carrots
1 cup Maple Syrup
1 cup raisins
1 cup chopped pecans or walnuts
1 cup of coconut flour
1 teaspoon Baking Soda
1 Tablespoon plus 1 teaspoon of ground cinnamon
1 cup of unsweetened coconut
10 eggs
1 Tablespoon Pure Vanilla
1 cup unsweetened applesauce
1 cup of chopped pecans or walnuts for garnishone-layer-carrot-cake-g18

Mix together, carrots, Maple Syrup, and raisins in a freezer bag and let them sit in the refrigerator for an hour. Mix the dry ingredients in one group, and mix the wet ingredients in another group. Combine the wet ingredients with the dry ingredients. Add the carrot/raisin mixture into the batter. Stir in the nuts.

Preheat the oven to 325 degrees.

Grease a 9 X 13 inch glass baking dish. Pour the batter into the dish and bake in the middle rack of the oven for 45 to 50 minutes. Test the cake by sticking a toothpick in the center. If the toothpick comes out dry it is done baking.

Let the cake cool completely before you ice with the cream cheese frosting.

Icing
16 ounces of cream cheese at room temperature
8 ounces of sour cream
1 Tablespoon of pure vanilla
1/2 cup Maple Syrup

Mix all of the ingredients with a hand held beater until well blended. Ice cake. You will have more than enough icing; However, I don’t think you will have a problem finding a use for the extra.

This is gluten free and Paleo so enjoy with a clear conscience.

Until next time…From our Butcher Block to your Table.

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Championship Chili

Does everyone have Championship on their mind today?  Weren’t the Buckeyes over the top last night?  They did Ohio proud.  Well, even thoughMauri-1 my chili didn’t win a National Championship, it was the hit of the pregame party.  I changed it up just a little bit and I got the thumbs up from everyone who ate it.  This will certainly keep you warm on a winter’s day.

Championship Chili

2 pounds of extra lean ground beef
2 Tablespoons of Extra Virgin Olive Oil
2 teaspoons of extra dark chili powder
1 packet of Checkerboard Chili Seasoning (available at your local meat market)
2 teaspoons of ground cumin
2 onions, peeled and diced
3) 16 oz. cans of diced tomatoes (I like to use no salt added)    chili with cheese
1) 32 oz. can of Tomato Puree
2) 16 oz. cans of kidney beans (don’t drain the beans)
Grated Mexican Cheese (optional)

Put a 6 quart pan on the stove on medium heat and add the olive oil. Mix the chili powder in the olive oil and cook for about a minute, stirring constantly. Add the diced onions and the ground beef to the pan and saute until the ground beef is thoroughly cooked. Add the diced tomatoes, tomato puree, Checkerboard Chili Seasoning and the ground cumin to the ground beef mixture. Mix well. When the mixture boils, lower the heat to simmer and cover with a lid. Check to make sure the chili is not cooking too fast. Stir with a wooden spoon once an hour. Refrigerate overnight. The next day, heat the chili in the same pan and simmer several hours. Add the kidney beans about 90 minutes before you serve so they will be heated through.  Always plan to cook your chili for 2 days.  You will be glad you did.

Dish in bowls and garnish with grated Mexican Cheese, if desired.  I guarantee your guests will be begging for seconds and thirds.

Until next time…From our Butcher Block to your Table.

 

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Sauerkraut, Pork and Black eyed Peas

Well, New Year’s Eve is right around the corner.  I can’t tell you where 2014 went.  It is such a blur.  We have to have our traditional New Year’sMauri-1 Eve dinner of sauerkraut and pork with black-eyed peas and mashed potatoes.  I think that is Southern through and through.  I have 2 crock pots filled with pork and sauerkraut that will be ready tomorrow night.  You still have plenty of time to make your dish.  I like to cut the taste of the sauerkraut so I do mine a little differently.  No matter how you do it–it is a great meal!

Pork and Sauerkraut

2) 2 pound bags of Snow Floss Sauerkraut (available at your local meat market)
5 pound trimmed pork butt (available at your butcher shop)
1 to 2 Tablespoons of Michael’s Special Seasoning (available at Sherman Provision)pork and sauerkraut
4 apples peeled, cored and sliced
2 Tablespoons of Maple Syrup

Turn your crock pot on high. Open the bags of sauerkraut and put them in the bottom of the slow cooker. Put the sliced apples and Maple Syrup on top of the sauerkraut. Season the pork butt with Michael’s Special Seasoning and place the pork butt, fat side up, on top and put the lid on the slow cooker. Cook on high for about 6 hours. Your pork should be done enough to fall off the bone. If it isn’t to that stage cook it a little longer. Remove the pork butt and pull it from the bones and take any extra fat off as well. Return and mix with the sauerkraut and apples. Cook an additional 2 hours on low.

Black Eyed Peas

2 Pounds of dried Black Eyed Peas
1/2 pound of chopped smoked ham (The Butcher’s Cottage Hams are great for this)Black eyed Peas
1/2  onion, chopped

Soak peas overnight. Drain in a colander and rinse. Put the Black Eyed Peas, smoked ham and onions in a pot. Cover the peas with water (about 1 inch above the peas in good) and bring to a boil. Turn to simmer, cover and cook for about 1 hour and 15 minutes. Do this ahead so you just have to warm up the peas. They don’t take as long to cook as other dried beans. You can also use frozen black-eyed peas and cooking time is cut to 45 minutes.

Our wish for you is a blessed 2015. May this be your best year yet! Until next time…From our Butcher Block to your Table.

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Prime Rib Roast

Here we are the week before Christmas.  This year I decided to start a new tradition in ourMauri-1 home…putting together a Christmas themed puzzle.  I had visions of the Butcher and I before a roaring fire sharing stories and working on this masterpiece.  Well, reality hit last night as I sent the Butcher for a card table to put in front of the fireplace so we could start on the puzzle.  I was sitting on the hearth.  He was on the opposite side sitting on a stool so he could look down on the puzzle.  We were both fighting for control of the lid so we could see what the picture was supposed to look like.  We did have a plan of action, flip all of the puzzle pieces and pull out the straight pieces for the border.  We still don’t have the border finished.  I asked the Butcher what time it was. He said it was 9:00 p.m.  I told him I was exhausted and ready for bed.  I looked at the clock and realized it was 11:00 p.m.  We had been working on the puzzle for hours.  We will get it finished, and in the end we will reminisce about how much we enjoyed putting the puzzle together.

This is one tradition we won’t change–having Rib Roast for Christmas dinner.Prime Rib

Christmas Rib Roast

Rib Roast (Boneless or Bone in–both available at your meat market)
At your butcher shop you can ask the Butcher to remove the bone and tie it on the roast for easy slicing after cooking.
Sidney’s Steak Rub or Montreal Steak Seasoning (to taste)

Place the rib fat side up on a rack in a shallow roasting pan (pastry cooling racks are perfect in a broiler pan. Of course it will depend on the size of the roast. Rub the outside of the roast with the seasoning of your Prime Rib 1choice.

Place in the oven and set the temperature to 325 degrees. Cook until desired temperature is achieved.
140 degrees for rare
160 degrees for medium
170 degrees for well done

A rule of thumb is to cook a bone in rib 23 to 25 minutes per pound for rare, 27 to 30 minutes per pound for medium and 32 to 35 minutes per pound for well done.

With a boneless roast the cooking time is decreased to 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium and 22 to 24 minutes per pound for well done. The meat thermometer should always be your guide. Remember, the outside ends will be cooked a little more than the center. Remove from the oven when the meat thermometer registers 5 to 10 degrees lower than the desired temperature.

Easy Horseradish Sauce

12 oz. container of sour cream
5 ounces of horseradish

Mix these together. Add additional horseradish to your taste

Merry Christmas! Oh, and don’t tell the Butcher but I have another puzzle ordered and it should arrive before Christmas.

Until next time…From our Butcher Block to your Table.

 

 

 

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