Back to Baby Food!

For a few weeks now Emmy has been eating “solids.” Her first meal was pureed yams. Although she seemed to enjoy them, she much preferred her thumb instead. Since then, we have been “practicing” a few times a week. Yesterday, … Continue reading

Caedmon’s Lunch Part II

(Read Part I) We had a giant turkey breast in our CSA from John Crow this month, so you may notice a theme in this week’s lunches. Clockwise from the top right: spinach sautéed in duck fat, seasoned yellow potatoes, roasted turkey breast … Continue reading

Mostaccioli

Mostaccioli? Like the pasta? Well, sort of…

It’s been a rough week! Evan and I are sick with a head cold, Caed has a runny nose, is moving his 2-year molars, and Emmy also seems to be teething. Naps have been all but non-existant and we’ve gone through quite a few boxes of tissues and Hyland’s teething tabs. Although, if it wasn’t for the constant stream of boogies or drool (ah, the joys of children) you would have no idea Caed was out of sorts. He is such a happy kid. My husband, on the other hand, needed some comfort food. His favorite is Mostaccioli, not necessarily the pasta but the meaty sauce served over it. It was also usually served with a side of saur kraut sautéed with bacon. The meaty sauce was easy to adapt to our lifestyle and saur kraut sautéed with bacon? Yup, that’ll do.

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Get together:

  • 1 package (12oz) of bacon cut into lardons
  • 2 lb (about 7 cups) saur kraut, drained
  • Slow cooker with stovetop compatible insert (my favorite)
  • 3-4 lb roast, cut into 1″ cubes
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 28 oz can tomato sauce
  • 2 6 oz cans tomato paste
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp basil
  • 1 tsp oregano
  • 1 bay leaf
  • salt & pepper to taste

And then you:

  1. Add your bacon lardons to a 10″ sauté pan and set burner to medium
  2. Sauté until they just barely start to crisp
  3. Remove 2 Tbsp bacon grease and add to slow cooker insert
  4. Add saur kraut to bacon and stir to coat
  5. Continue to stir occasionally
  6. Meanwhile, heat your bacon grease in the slow cooker insert over medium-high heat
  7. Add onion and garlic, sauté until onion is translucent and garlic is fragrant
  8. Check on your saur kraut and bacon, give it a stir
  9. Add cubed roast and brown on all sides
  10. Place insert into slow cooker
  11. Check on your saur kraut, don’t forget to stir!
  12. Add the remaining ingredients and stir to distribute evenly
  13. Set slow cooker to low for 6-8 hours
  14. Back to the saur kraut, stir until it begins to crisp, this can take 30 minutes
  15. Remove from heat and set aside until ready to serve

A side salad is a perfect accompaniment to this dish. I usually serve the mostaccioli over spaghetti squash or zusketti (zucchini + spaghetti, thank you Paleo Parents) and the traditional pasta is a distant memory. This recipe also makes a ton of leftovers (the saur kraut, not so much, that is always finished), great for a Friday night so that you have lunches all ready for the weekend. Tomorrow, I plan on serving it with a side of roasted broccoli. Caed can’t wait! Although, first he needs to find the right container to store it in, maybe it’s in the back…

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What is your favorite comfort food? Has it changed since going Paleo? If not, do you “paleoize” it or enjoy the original?

The Perfect Scrambled Eggs

Wakey wakey, eggs and bakey! I see a lot of people inquiring on some paleo Facebook pages as to what else they can make for breakfast because they just can’t. eat. another. egg. I get that. There are days when … Continue reading

Caedmon’s Lunch

Unfortunately, during my hiatus from the blogosphere, I missed the opportunity to chronicle Caed’s meals as a paleo baby. Thankfully, I get another chance with Emmy! From this day forth, I will try to post a few of his lunches from the week. I will warn you that a lot of his lunches come from our dinner leftovers, so I will make sure that those meals are linked to the recipe. Here are a few meals from last week.

Caedmon’s Lunches
20130518-204535.jpgAbove is pictured grilled steak fajita leftovers with raw cheddar, scallions, and salsa. A side of carrots and brussels sprouts roasted in duck fat, and chopped apple and pineapple for dessert.

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On Tuesday Caedmon ate country ribs smothered in homemade BBQ sauce, chipotle cauliflower rice with cherry tomatoes, and spinach sautéed in duck fat. Walnuts and raisins for dessert.

Unfortunately, I did not snap a photo of the next two meals. I will have to remember to from now on!

Applegate hot dog, homemade ketchup, garlic kale chips, organic cheese stick, and raisins for dessert.

Roast beef and raw cheddar roll-ups, green grapes, with homemade walnut butter (recipe coming soon) balls.