Posts Tagged ‘Blue Cheese’

Bacon Salami Egg Basket Edible Flowers Salad

I was tooling around on the internet earlier, looking for inspiration for dinner, when I stumbled across a JoCooks.com blog recipe for Goat Cheese and Eggs in Bacon Baskets.  Eureka!  Combined with organic blueberries and some of the fresh local greens, herbs, and edible flowers a friend of mine sells from her farm here in town, I’ve got a meal!

Egg Bacon Basket Blueberries

If you want the recipe, just click HERE to go to her blog.  I pretty much followed her recipe word for word except I used canned mushrooms (blah), and blue cheese instead of goat.  I’m looking forward to experimenting with other bacon egg baskets too – different additions, substitutions, flavors.  Plus I made four of them, so two will be for breakfast today or tomorrow!

Egg in a Bacon Basket Dinner Plate Paleo

  1. Breakfast Lunch Dinner PaleoBreakfast: steamed frozen broccoli, leftover grilled chicken breast, blue cheese, organic strawberries.
  2. Snack: locally grown pistachios
  3. Lunch: Big-ass salad with turkey, chicken, hard salami, blue cheese, onion, tomato, and (not pictured) homemade ranch dressing.
  4. Dinner: Two locally “grown” eggs over easy, uncured bacon, and sauteed onion and wannabe home fries made from a turnip. Does anybody have any good recipes for making home fries, potato or turnip?  Mine still tasted good with lots of garlic, pepper, rosemary and oregano, but they didn’t have the crispy fried edges I really wanted.

(PS: Yes I know cheese isn’t exactly paleo, but I love it a little too much to totally give it up, so just pretend it isn’t there).

 

 

Paleo Breakfast Lunch Dinner

I was thinking about occasionally posting something along these lines, a photo of my breakfast, lunch, and dinner.  Just a day in the life of my tastebuds sort of thing.  I take more photos than I post anyways.

Breakfast: One egg over easy, spinach and mushrooms, two carrot slices, leftover slider patty from last night, and a sprinkling of blue cheese

Lunch: Salad (green leaf + baby spinach + swiss chard), red onions, tomatoes, mushrooms, a hard boiled egg, 2 pieces uncured bacon, two carrot slices, and homemade tomato basil vinaigrette (lemon juice, red wine vinegar, two tablespoons of sun-dried tomatoes packed in extra virgin olive oil,  dried basil, dried oregano, salt, pepper, and a little extra EVOO)

Paleo PrimaveraDinner: Salad repeat (minus the eggs, mushrooms, & bacon) and my own creation loosely based on a recipe on the back of my tuna packet: Hot Paleo Primavera.  Instead of pasta, I used more broccoli.  Instead of creamy Italian or Ranch, I made my own creamy Italian from Paleo Mayo (which was a buttload of work and a story for another day).  I skipped the salad greens because we had a side salad instead.  And I served the whole mess cooked and warm instead of chilled.  Very satisfying!

Paleo Burger Dinner Plate

With Paleo burger platters like this, I don’t miss buns or french fries even a little bit.  If you are strictly anti-dairy, substitute a dollop of guacamole for the blue cheese crumbles I used.  It’ll be every bit as good, just a little different.

Grilled Paleo Burger Summer Plate Zucchini Fries

Starting in the upper lefthand corner and working our way around clockwise:

  1. Raw banana slices with a pinch of cocoa powder
  2. Wilted (on cast iron skillet) baby spinach with red onions and fresh tomatoes
  3. Grass fed steak burger from La Cense Beef topped with avocado slices and blue cheese crumbles
  4. Grilled white mushrooms
  5. Grilled asparagus wrapped in Genoa salami
  6. Grilled zucchini quarters seasoned with Weber Chicago Steak Seasoning (I pick these up with my fingers and pretend they’re steak fries!)

Blue Cheese Rosemary Garlic Butter on Steak

I cooked my first Grass Fed Steak – A Flat Iron from La Cense Beef – for dinner tonight.  The flavor is a little bit milder than grain-fed beef, which is OK, but what I really liked was the difference in texture.  It absolutely still has the texture of beef, but it’s more delicate.  And the fat in it isn’t so chewy and fatty.  It’s more like an integrated and flavorful part of the beef cut.  I’m happy.

Paleo Flat Iron Steak

But the point of this post isn’t so much about the beef, because I need a little more practice before I gain the hubris to give you all advice on how to properly cook your steak.  🙂  The point is this delicious Steak Butter!  No, it’s not strict Paleo.  But it’s OK with My Personal Paleo Plan.

Soften one tablespoon of butter (for two servings) in the microwave – about 20 seconds.  Add finely chopped herbs (I used rosemary), a finely chopped small garlic clove, and two teaspoons or more stinky cheese.  I had to split the butter into two cups before adding the cheese.  My cup got blue cheese crumbles, and my blue cheese hater got Parmesan cheese in his cup.  Then just fold your ingredients into the butter, and spoon onto your steak just before serving.

PS: Those mashed potatoes in the background are actually mashed cauliflower.  I’m still working out a good recipe for that though too… so far, every time I make it, I’ve added way too much garlic or some other overwhelming flavor.  I’ll figure it out eventually.

Chicken Broccoli Lunch Bowl

Yesterday, I needed a fast lunch before running out the door for an hour long drive to the airport to pick up my traveler.  So I pulled a bowl out of the cupboard and added four simple ingredients:

  1. Vegetable —> Frozen broccoli, steamed in microwave
  2. Protein —> Leftover chicken breast
  3. Fat —> Avocado
  4. Flavor —> Blue Cheese

Zap it all in the microwave for a few seconds, eat, and run!  This simple lunch did a great job of sticking with me until dinner time.

Breakfast SaladSalads work for breakfast too!  The blue cheese is very optional in this salad… I tend to put a few sprinkles of it in a lot of dishes that I make, just because I love the little extra kick in flavor it provides and I think it compliments the flavors in bacon especially well.  Because all of the ingredients for this salad are listed on the photo, and salads aren’t hard to put together, I’ll instead share the best and easiest way I’ve found so far to cook hard-boiled eggs.

Perfect Hard Boiled Eggs

Place the eggs in a pot and pour cool water into the pot until the water covers the eggs.  Put the pot on the stove and crank your burner (or gas) up to high.  When the water starts to boil, turn your burner down to about medium and let the eggs continue to boil for a solid minute.  Then move your pot over  onto a burner that isn’t on and cover it immediately with a lid.  Let it sit there for about ten minutes.  Then pour the still hot water off and refill the pot with cold water and even ice cubes if you have them handy.

The idea behind this method is that the eggs are more gradually warmed to boiling which helps to prevent cracking without the need for salt or vinegar or anything else added to the water, and then after they are finished cooking, you halt the cooking process abruptly with cold water which keeps the yolks from continuing to cook, drying out, and getting that harmless but kinda ugly greenish ring around them.