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Paleo Cheesecake

For my son’s birthday he decided he wanted cheesecake.  My first thought was that I wanted to be able to eat the cheesecake.  I had already looked at Mauri-1the Walnut Creek Cream Cheese that we carry in our Meat Market.  There was nothing in the ingredients that would keep me from cooking with cream cheese.

I researched for a Paleo version of cheesecake and was very pleased with what I found.  You do need to use a spring form pan.  This was my first experience with this contraption.  I really like this pan and will be researching additional recipes using this pan.

Paleo Cheesecake

35 to 36 ounces of cream cheese (softened at room temperature)Paleo Cheesecake 1
1/2 cup of honey
1 to 2 teaspoons of grated lemon rind
2 eggs
2 egg yolks
2/3 cup of sour cream

1) Preheat oven to 350 degrees. 2) Grease the bottom of the spring form pan and line the sides with parchment paper. 3 )Wrap the outside of the spring form pan in a double layer of foil going as high on the sides as possible. 4) Beat the honey, lemon rind Paleo Cheesecake 3with the cream cheese. 5) Stir in eggs and yolks individually. 6) Stir in sour cream. 7) Pour the batter into the prepared spring form pan. 8) Place spring form pan into a large pan and pour in hot water so it comes 1 inch up the side of the spring form pan (I omitted this step and mine came out fine) 9) Bake for one hour. Do not open the oven door while it is baking. 10) Cook cheesecake, cover and place in the refrigerator for 6 hours.

Berry Sauce

I took 2 cups of frozen cherries and put in a 3 quart saucepan. I cooked over low heat for approximately 20 minutes. I added 1 tablespoon of honey. After the sauce was cooled I added fruit sweetened cherry preserves to the sauce and served over the cheesecake.

The cheesecake was a huge hit. I will be making this often.

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

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Zucchini Pizza Crust with Fresh Herbs

Are you enjoying the summer?  I am.  I got to play tennis this morning so I am a happy camper.  I also got to have pizza last week.  What a treat.  I didn’t even have to cheat.  Even if you are not doing Paleo or have to eat Gluten free you will like this pizza.   Everyone has zucchini right now so this is a Mauri-1healthy way to eat and use up the available produce.

Zucchini Pizza Crust with Fresh Herbs

4 to 5 cups of shredded zucchini squash
1 teaspoon of salt
1/2 cups Parmesan Cheese
1/3 cup of coconut flour or almond flour
2 cloves of minced garlic or 1 Tablespoon of minced garlic
1/2 teaspoon fresh thyme leaves, rosemary,oregano or basil leavesZucchini Pizza Crust
1 egg, beaten
1/4 teaspoon salt

Preheat the oven to 550 degrees. Put a pizza stone in the oven for 20 minutes to preheat (as the oven preheats). Place the zucchini into a large bowl with 1 teaspoon of salt and mix well. Let this sit for 20 minutes. Put the zucchini into a piece of cheesecloth and using clean hands squeeze the excess moisture out of the zucchini. I didn’t have cheesecloth. I used paper towels and it worked just fine. Discard the water. Place the zucchini back in the bowl, mix in the Parmesan cheese, flour, garlic, oregano, thyme (and any other herbs), egg and the additional 1/4 teaspoon salt. Mix well together. Put onto parchment paper. I didn’t have parchment paper so I used waxed paper. It worked just fine. Press it down, and make a ridge at the edge of the crust. Place the pizza dough onto the heated pizza stone and bake in the 550 degree oven for 8 minutes. Remove the pizza crust (on the stone) and let it cool down a little. Add pizza sauce and toppings of your choice. I used some of the Butcher’s smoked garlic sausage, available at Sherman Provision meat market. I also cut up fresh green peppers, onions, pepperoni and covered with Mozzarella Cheese. I returned to the oven and baked an additional 5 minutes. It was absolutely delicious. I hope you get a chance to try this soon. I know we will.  zucchini pizza 4

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

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Taco Salad–Paleo Style

It is hard to believe but I have been experiencing the Paleo lifestyle for just about 8 weeks.  I have lost 10 pounds and I feel great.Mauri-1  I am walking 5 miles a day and playing tennis several times a week so I know my energy level is up.  While the Butcher started the lifestyle with me he quickly digressed and is now eating as he sees fit.  As he puts it, “I am eating Paleo and everything else I want to”.  With that said, he is eating a lot of Paleo because I am cooking Paleo.  Last night I made a Taco Salad without chips and without cheese.  Even the Butcher was impressed.  He eyed the leftovers and quickly volunteered to eat the rest.  He may convert to a Paleo lifestyle after all.

Taco Salad

1  1/2 pounds of lean ground beef
6 cups of cut lettuce (Romaine, Dark leaf lettuce, red leaf lettuce)Paleo Taco Salad
2 cups of diced fresh tomatoes
12 oz. can of ripe olives drained
1 cup of diced fresh onion
1/2 cup of sour cream
6 to 7 Tablespoons of Taco Supreme Seasoning

saute the ground beef in a pan over medium heat until thoroughly cooked. (If necessary drain off excess fat)  Add 3 to 4 Tablespoons of Taco Supreme Seasoning. Set aside.

Combine lettuce, tomatoes, onions and sour cream into a salad bowl and mix together.

Put sour cream in a bowl and add 2 to 3 Tablespoons of the Taco Supreme Seasoning to taste.

Dish salad on a plate. Top with the ground beef seasoned with the Taco Supreme Seasoning and top with the Sour cream dressing. You can also use Salsa to add additional flavor.

You will love this quick and easy Mexican fare all year long.

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

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Fruits and Vegetables

I am having a love affair this summer.  Don’t worry, the Butcher knows all about it.  It is a love affair with fruits and vegetables.  I have been Mauri-1enjoying the Paleo lifestyle since May 1st.  I confess, I have always bought fruits and vegetables; However, the majority of them ended up in the trash.  That is not the case this summer.  They taste sweet and exotic.  I keep thinking, “Where have you been all my life”?  Perhaps the flavor is enhanced since I don’t have any sugar in my diet.

This is a picture of some of the fruits and vegetables in my house right now.  They taste as good as they look.  Fruits and vegetables

I want to share a side dish with you that is a great compliment to any meat dish.  You can change up the vegetables and completely change the character of the dish.  If you add potatoes, I would suggest boiling them for 20 minutes before adding them to this dish.   If using red-skinned potatoes leave them whole–larger potatoes should be cut after boiling.

1 red pepper (stem removed, seeded and cut in strips)
1 orange pepper (stem removed, seeded and cut in strips)
1 yellow pepper (stem removed, seeded and cut in strips)photo 1 (2)
1 vidalia onion (peeled and cut in liberal chunks)
1 zucchini (sliced)
2 Tablespoons Extra Virgin Olive Oil
1 1/2 teaspoons ground cumin
1 teaspoon granulated garlic
1 teaspoon rubbed oregano

Preheat oven to 425 degrees. Place the cut vegetables in a baking dish. Pour the Olive Oil over the prepared vegetables and toss with the spices. You can also be creative and add your own spices. Bake for 20 to 25 minutes. Add your favorite vegetables. I guarantee this will be a favorite. Make plenty–the leftovers are wonderful.

Well, I hate to write and run, but it is time for lunch, and I have a delicious salad waiting for me.

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

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