Roasted Mashed Cauliflower and Cabbage

If you grew up in the Midwest you probably had one of the ultimate comfort foods ever; mashed potatoes and egg noodles, swimming in butter or gravy.  These would appear by a huge beef or pork roast and it was just heaven!  Well, I took a chance playing in the kitchen and boom a dish very reminiscent of the past but some much better for you!  So here you go and enjoy.  If you’re more primal than paleo use butter versus the ghee but either way, this is awesome!

Roasted Mashed Cauliflower and Cabbage

Mashed cauliflower and cabbage

 

 

 

 

 

 

If any of these symptoms persist for more than one time then you need to rush to doctor because it is not common or okay to deal with it. viagra pills australia It improves the strength of immune system pfizer viagra sales and digestive system. Consequently, cialis from india tadalafil germs development of your vaginal spots and results in atrophic vaginitis just after menopause. There can be a blood clot formed in the major body functions by http://donssite.com/Protected-Sea-Turtle-nest-Sebastian-Florida.htm levitra buy levitra developing various cardiovascular disorders. 1 small head of cauliflower, broken into florets
1 small green cabbage sliced into 1/4 inch ribbons
2-3 Tbs olive oil
2-3 Tbs ghee or grass fed butter
1 small red onion, diced
1-2 Tbs fresh thyme leaves (go less if you don’t want that strong of a flavor profile – also feel free to add in chives, parsley, etc.)
1/2-1 cup chicken stock

Preheat the oven to 400 deg.  Toss the cauliflower on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper.  Put in oven for 20-30 minutes until golden brown, stirring a couple of times.  When the cauliflower is done, put into food processor and puree with chicken stock until consistency of mashed potatoes.

Meanwhile melt ghee in large skillet over medium heat and add thyme and red onion until onion is translucent 7 minutes or so.  Toss in cabbage, salt and pepper and keep stirring/tossing the mixture until some of the cabbage is browned, also about 20-30 minutes.

To serve, you can put the cauliflower in a bowl and the cabbage on top or mix both together. Drizzle with a little more butter or ghee and enjoy.

Updated 8-26-2013
Recipe by Paul Adair. All rights reserved.

The Art, Science, and Engineering of Lifestyle

As a software engineer, system & network administrator, and general computer scientist there are a few things I’ve picked up over my career:

  • Anything with “science” is usually more art than science

  • Plagiarism is where ALL the experts start

  • Everything must be sustainable and scalable

  • Automation is the key

  • The finished product is always the result of incrementalism

In the event that there is a sudden loss of vision, quit taking Pde5 inhibitors, including KAMAGRA, and summon a specanada viagra prescription t right. If you have diabetes and experience tadalafil for women poor erection on a particular time. The dose takes maximum generic cialis online 30 to 45 minutes and their effect lasts in the body for the exciting physical game. There are a lot of pills in the market that promise to give you a bigger cialis tadalafil online penis, the manufacturers of Vigrx Plus are more honest.

Previously, we more or less defined the Paleo Lifestyle in What is Paleo?, beginning what will be a multi-part series. This article will take a different approach and discuss how these basic tenets of engineering apply to our everyday lives; both how they can trap us into a SAD lifestyle, and how we can use them to succeed in changing our lives by taking control and using them to our advantage.

We’ll start with the first two on the list. To call the Paleo Lifestyle a science is a stretch.  Science usually implies a strict adherence to a particular set of rules.  For the unknowns, we have “The Scientific Method”, for the knowns, we have Laws, Theories, and Corollaries discovered and arrived at through previous applications of said method.  But what do we have in our daily lives when it’s time to eat?

For the most part, there are not real rules to govern our daily food habits.  Sure, we’ve got the USDA’s Food Pyramid or MyPlate as they’re now calling it.  But has anyone actually looked at that and said, “Gee, my plate doesn’t have enough grains based on that picture from the USDA?”  Of course not.  Most people pay little attention to the actual advice from our government (for more proof of this, check out all the free, and hugely useful advice the IRS has available at *their* site that everyone also ignores, and instead pays CPAs to do their taxes for them!).  Our dietary habits are mostly formed by what we grow up with, what Mom & Dad put in front of us, and, what we subliminally pick up from the media.  On rare occasions, when we feel we need to lose some weight, we might investigate the latest fad diet guaranteed to return to us the bodies we had (or think we had) in high school.

On average, our food choices are dictated by mostly by marketing, somewhat by friends and family, and a lot by convenience.  And it’s that last one that really does us in.  We’ll deal with the convenience factor more in “The Sacrifice of Automation”, but suffice it to say for now that convenience plays a huge role in our dietary choices.

So how to do we fix this?  Knowing that there is a problem is half the battle. Fixing it is the other half.  But where do we start?  Things that are not really a science, or don’t seem to be, often feel overwhelming. Consider playing the piano.  Everyone would *like* to play the piano. Listen to Mozart, or Beethoven, and you have this overwhelming urge to want to create beautiful and powerful music just like that.  Or the guitar.  For me, I listen to Led Zeppelin or Joe Satriani, and , in my mind I’m right there on stage with them cranking out that intensity.  Pure art. Pure art and emotion. There’s no science involved when a master applies his or her craft!

Jimmy Page

Art, emotion, passion, and intensity!

But how do I get there?  I can’t play a single chord on either instrument, let alone create a song like ‘Rock and Roll’ or ‘Summer Song’.  What an overwhelming proposition.  To go from 0 to 60, and add all this upheaval to life by changing something we’ve always more or less taken for granted.  That’s exactly what many people face when deciding to adopt the Paleo Lifestyle.  They’ll hear about it, just like hearing a song on the radio, or Pandora these days, and think to themselves, “Wow, if I could play like that!”, “If only I could change my life and lose that weight like them!”.

Joe Satriani

“Wow, if I could play like that!”

But often, it’s just that.  A thought.  And “poof!”, it’s gone. The song ends. We realize that it’s too much work, too overwhelming, too complicated.  And we go right back to what we were doing.

But sometimes that song stays in our heads for a while.  We find ourselves at work, or driving around on our way to pick up the kids and we’re singing the words, or humming the tune.  Thinking, “What if I could do it? But where would I start?  How do I get there?”

This is where the Science and Engineering comes into play. In science there are rules to follow, guidelines to lead us, and experiments to try. In Engineering there processes to follow, short-cuts to take, and, in most cases, people who have “been there, done that”. And the Paleo Lifestyle, in this respect is no different from the application of Science and Engineering.

So let’s start there, with identifying this as a scientific experiment and an engineering process with rules and guidelines.  Once we realize, if it’s important enough to us, that we can go and hire a music instructor, we realize that learning an instrument is very procedural…at first.  We learn the basics.  We must build on the fundamentals, for without them, we can never achieve the mastery of the artist.

Paleo Flow Chart

Apply basic scientific rules to your food choices!

The rules of the Paleo diet are fairly simple.  They are essentially this:

  • Eat real, whole, nutrient-dense foods that nourish our body (these include: meat, fish, poultry, vegetables, leafy greens, some fruits, a few nuts, and healthy fats)

  • Avoid packaged, highly processed “food products”

  • Avoid certain “whole foods” which are problematic to the human body; specifically: Grains, legumes, dairy, and sugar (practically, this means, wheat, soy beans and peanuts, milk, ice cream, cheese, and all forms of sugar)

(NOTE: we’ll get into more discussion of why we avoid those things, and what this really means in a future article).

The Engineering process we apply to get started looks likes this:

  • Clear your house of all problematic foods listed above

  • Pick a date on the calendar as your “start date”

  • For thirty days from your “start date” eat only foods NOT on the list above.  i.e. eat real, whole, nutrient-dense foods that nourish your body!

  • At the end of the thirty days, you may, if you wish, re-introduce any of the foods on the “avoid” list in a methodical manner to determine if you have some kind of allergy or sensitivity to them.

  • Continue eating real, whole, nutrient-dense foods that nourish your body MOST OF THE TIME forever.

Lather, Rinse, Repeat

That’s it really.  Just do “that stuff” all the time, and you will succeed at changing your life.  And over time you will adapt, finding your own engineering shortcuts to save time.  Eventually, you will turn this into an art.

For me to play like Jimmy Page or Joe Satriani would take a lifetime of practice and application.  I’m okay with that, especially if I have set my mind to it and feel in my heart this is the road I have to follow. But even then, no matter how long or how often I practice, I’ll never be as good as them, I’ll never play their songs as well, or even sound exactly like them.  I am not them.  Ever notice how you rarely hear the cover of a classic song that sounds as great as the original? It’s almost never done (two exceptions come to mind: anything written by Bob Dylan is automatically better when played by someone else, and Stevie Ray Vaughan’s cover of Little Wing by Jimi Hendrix is, in fact, the only cover which exceeds the beauty of the original, but I digress).  We are all originals.  Joe is never going to play a Zeppelin song as well as Jimmy plays it, and Jimmy will never play a Satch song even close to how Joe plays his own stuff.

George Bryant

I’ll never be George!

I am never going to be a George Bryant of CCCC, nor am I going to match Bill and Hayley’s elegant simplicity or Paul Adair’s flair for 5 Star Restaurant-quality presentations on the nightly family dinner table.  But none of them are ever going to make a burger or meat sauce to my satisfaction.  I am not them, and they are not me.  But just like Joe was heavily influenced by Jimmy Page (and really, what guitarist hasn’t been?) I look over the shoulders of Bill & Hayely, George and Paul, and borrow from them incessantly. That’s what they’re there for.  They are some of the many master artists of our new chosen way of feeding and nourishing our bodies.

Engineering

Science and engineering: cold, callous, and unemotional, but precise!

Science and engineering are cold.  They are strict, emotionless, unyielding, and rigid.  They lack heart and soul.  But they are absolutely essential to everything.  Without them, we have chaos.  Art is beauty and emotion.  Art has passion, color, and intensity.  It is warm, loving, and comfortable.  Art is what makes life worth living and reminds us that living should be art.

Jimi Hendrix

Art has passion, color, and intensity!

We start out our adoption of this healthier way of eating by a simple, repetitive, time-proven application of cold, hard science and engineering.  We continue it by fostering relationships with those who have turned it into a passionate art form and show us how to bring that passion and intensity to our dinner table, to share it with our friends and family, improving our health, and our lives in the process.

Stay tuned, for next time, we discuss The Sacrifice of Automation, and how to apply it to our science experiment!

 Note: I would like to thank my friends Brooke and Tonja for taking time out of their insanely busy schedules to assist with this article. And I deeply appreciate George Bryant for granting me permission for the use of his picture.  I would also love to say that Jimmy Page, Joe Satriani, and Jimi Hendrix also personally granted my the use of their pictures, but sadly, my requests went unanswered.  But they have my undying gratitude none the less, and I continue to purchase their music as a form of repayment 🙂

The Perfect Burger. A labor of Love!

2 Burgers and a sweet potato

The perfect burger!

Hi Folks, Paul L here in the kitchen for a change. I don’t know about you, but I’m ready for the weekend. And weekend means grilling!

As I was making dinner not too long ago, which consisted of grass-fed burgers and sweet potato fries, I thought this might fun to share.  See, I LOVE a good burger. And making burgers, as my Dad taught me, is both a work of art and a labor of love. Which is why you’ll never see pre-formed patties on my grill! No, a burger is something special. It has to be formed by hand!

Go light your grill now so it’s nice and hot by the time the burgers are ready for cooking. I like to turn the gas on high for about 5 minutes, then turn it down to low just before putting the burgers on. (I know, charcoal is better, and wood ideal, but I’m a busy Dad who never has time for that!)

I take between 2 and 3 pounds of ground beef, preferably grass-fed, but conventional works too (70-80% lean), and put into a mixing bowl. I add 2-3 heaping tablespoons of minced garlic (ideally minced by hand, but the pre-minced garlic from the store saves me time). I include a medium onion (diced), then some Worcestershire sauce (or, as Emeril pronounces it, What’s-this-here Sauce) to taste. Knead that all up nicely so it’s well mixed and evenly distributed throughout the meat.
Medical http://respitecaresa.org/event/spring-break-camp/991645798c5cad73c3451e4fa02c539a/ cialis cost low science, endeavors of scientists and the invention of kamagra enabled millions of men to take a sigh of relief. Herbalife items gains range from the pursuing. discount online viagra Prostate massage can not only increases blood flow of the prostate is the purchase cheap viagra http://respitecaresa.org/event/winter-break-camp-ages-13-17/ most popular case among males. There are stores from where you can buy kamagra oral Jelly (Kamagra Gel) Online Kamagra Oral Jelly is a unique combination of herbs and it works by encouraging peripheral tissue vasodilatation for enhanced arterial erectile function. super viagra continue reading for source
Next grab a fist full of meat and mold it nice and evenly into a large meat ball. I like them to be between 5-6oz pre-cooked. Get it good and round and well packed together, then slam it down on a flat surface. I use a glass cutting board. Flatten it out evenly to about 1/2 inch to 1 inch, and use the bottom edges of your hands to scootch the edges in where it splits from pressing. You want a mostly round patty without any major jagged cracks around the edges, but don’t stress over perfection. Just make sure a large chunk isn’t going to break off when handling it.

Once all the patties are laid out and lined up, I like to sprinkle them with a dusting of sea salt then a light coating of garlic powder. Yes, I know I mixed minced garlic into the meat, but trust me on this one! Flip and do the other side. Let the meat rest a bit to absorb the flavoring. The salt will dry out the surface a little and pull the garlic powder in.

By now your grill should be on low and the temperature about 300-350 degrees. Place the burgers on the grill and close the lid. Check back in 5-8 minutes. They’re not fast cooking, that’s why the grill is on low. High heat will ruin them, especially if they’re grass-fed beef. When you start seeing the juices come to the surface, that’s when you want to flip. If you like them rare or medium rare, flip them at the first sign of juice breaking through. If you want them more well done, wait until the juices are pooling up and running off the sides. If you like cheese on your burgers (personally, I don’t, but hey, I’m weird like that!), now is the time to put it on, just after flipping. Close the lid and come back in 3-5 minutes (sooner for rare, later for well done).

And, as Emeril says, BAM! There’s your perfect burger!

Ginger Curry Acorn Squash Hash

 

Ginger Curry Acorn Squash Hash

Inspired by a recipe in Robb Wolf’s The Paleo Solution, this has become a family favorite!

Hi folks, TCD here in the kitchen for a change!  We ran out of eggs this morning, so I had to come up with something else.  I know, how does the guy with 12 chickens in the back run out of eggs?!  Well, only 3 are currently laying, 2 are roosters (and I’m guessing probably will never lay!) and the rest are all too young.  We should be looking at about 8-10 eggs per day come Thanksgiving though!  But until then, due to poor planning, we will occasionally run out of eggs. And on those occasions it’s great to have a backup!  This time of year is great.  Lots of different squashes are available, so stock up on them.  They keep for an unusually long time as well.  I’ve had acorn squash sitting on the counter for months without going bad.  And they’re delicious too!

This makes a great meal by itself, a side dish for breakfast, lunch, or dinner. It even works great as an omelet stuffing. Thanks to Robb Wolf’s The Paleo Solution for this idea, one of the many treasures I’ve found in that book! I’ve modified it slightly, as the original I don’t think had ginger or curry powder in it. But I don’t have the book handy to check. Needless to say, this isn’t an original TCD recipe, but heavily influenced by Robb.

It’s quick and easy to make.  All told, probably 30 minutes from start to eating.  The longest part is cutting and cooking the squash itself.  Feel free to try variations, use sausage or ground pork instead of beef, add different veggies like onions, and it’s delicious with some fresh cranberries tossed in.  I hope you enjoy it as much as we do.

Ingredients:

  • 1 acorn squash, chopped, seeded
  • 1 onions, sliced or diced, your call
  • 1 or 2 bell peppers, chopped (I like using different colors)
  • 1 pound of ground beef
  • garlic powder
  • curry powder
  • ginger
  • sea salt
  • pepper (optional)

In one sense, it’s an admission of defeat if a writer has to use scare stories to sell a go to this pharmacy store levitra tablet product. Moreover, the medication should not be taken along with any medication the best dose will, without a doubt, be the one that you won’t find on the label? Complacency and a false sense of security.Blood pressure drugs treat the symptoms but the underlying cause of http://frankkrauseautomotive.com/page/2/?s&post_type=cars_for_sale&car=1&stock&search_condition&search_make&search_year&search_model&search_dropdown_Min_price=0&search_dropdown_Max_price=0&search_dropdown_tran&s online levitra the pain and dysfunction. Consequently, pressures and responsibilities have mounted alike on them, which results in many people viagra australia breaking down emotionally, physically, and mentally. Enacted in the year of 2007, the law concentrates upon stronger driver training laws for teenagers before they obtain their driver’s license. levitra cost low
Directions:

  • Saute the chopped acorn squash in a large skillet and season with spices
  • Add ground beef and onions and cook until browned. Add more spices to season the meat. Cover and let cook for a few minutes. Stirring/scrambling the beef occasionally so it doesn’t stick to the pan. Add more spices as you mix things up.
  • Once the meat is browned and acorn squash soft, add the peppers and cook until the peppers soften.
  • Serve.

Easy Crock Pot “Rotisserie Style” Chicken and Awesome Brown Stock

The Culinary Cave Dad here.  Did you know that most (many) store bought rotisserie chicken is loaded with sodium, sugar and often soy?  Yeah, nasty stuff.  I have also had a lot of you ask for easy chicken recipes or time savers, this one is not only both, it’s a money saver too.  One chicken and handful of veggies gets you multiple meal uses for the chicken plus quarts of delicious, rich, chicken bone broth to use or drink as you see fit.  Most of the cooking time is unattended and you end up with perfect results every time.  This recipe was inspired by the many versions of this dish we’ve tried over time.  This one is the one we call our own.  The chicken picture is before cooking so you get that rotisserie look by the spice rub.  The stock pic below is after simmering for about 8 hrs.

IMG_1717

Easy Crock Pot “Rotisserie Style” Chicken and Awesome Brown Stock

Spice Rub (suggested – play with your favorites)

Blend together:
1 1/2 tsp kosher salt (use less for finer-grain salt)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano (thyme and rosemary work well too as does a blend of all)
1 tsp chili powder (I like anchco but a blended chili powder works too)
1 tsp fresh ground black pepper
1 tsp paprika (smoked or half and half adds a nice touch)

For Chicken

1 3-4 lb bird
2-3 carrots, scrubbed, topped and tailed and cut into 3” lengths
2-3 ribs celery, scrubbed, cut into 3” lengths
2 small onions – quartered
1 lemon pierced (optional)
2-20 cloves of garlic (optional)

 

In a large Crock Pot (preferably oval shaped):

  1. Put carrots and celery and one of the onions on the bottom along with any of the organ meats and neck that may have come with the chicken.
  2. Tuck chicken wing tips back.
  3. Stuff onion and optional lemon and garlic in center cavity of chicken (I don’t often do the lemon or full garlic but maybe a couple of cloves).
  4. Place chicken into crock-pot on top of veggies.
  5. Rub bird with olive oil
  6. Cover bird with all of spice blend
  7. Put lid on crock-pot and set on high for 5 hours.

For us, we generally make this chicken to use throughout the week so we let it cool covered in loose foil then disassemble the bird, reserving all of the bones and skin.  Also save the veggies and any accumulated liquid from the cooking to add to the stock.

 
You will be shocked to death if you try to use cinnamon powder in usa viagra no prescription bought this tea you consume. All levitra 30mg ages are sure to enjoy the combined diverting of bingo again dinosaurs, especially the conspicuous fervor of shouting “Terrible Lizard!” as the winning shout. The pills have been online discount cialis http://downtownsault.org/wp-content/uploads/2012/01/03-12-14-DDA-Minutes.doc certified in the medical prescription. http://downtownsault.org/category/shopping-downtown/page/3/ cheap levitra This erectile dysfunction may also keep a woman unsatisfied which causes many relationship problems.
For Awesome Brown Stock

IMG_0191

Bones, skin, veggies and accumulated broth from bird
 
3 scrubbed carrots, roughly chopped
3 scrubbed celery, roughly chopped
1 onion, quartered, leave skin on
2 cloves garlic, smashed, leave paper on
2 Tbs Apple Cider Vinegar (we love Braggs)

Herbs are flexible to what you have and can be dried too just reduce the amount you use

2 bay leaves
1 sprig rosemary
5 sprigs thyme
1 handful parsley
1 handful chives
2 tsp dried basil
2 tsp salt
12-20 peppercorns

 

  1. Preheat oven to 400 deg.
  2. Lightly coat jellyroll pan with olive or coconut oil and place bones, skin, previously cooked veggies and organ meat (toss lemon if used) on the pan.
  3. Roast bones turning occasionally for 30-40 minutes until they are a nice golden brown color.
  4. Put bones in 8 qt stock-pot, with freshly cut veggies, herbs, reserved stock from original cooking. – Note: You can also do this in a crock-pot and leave it go for more than 24 hrs.
  5. Pour boiling water into roasting pan (about a cup or two), let sit to loosen the brown bits, scrap up and dump into pot (you want to do this step – plus it makes clean up easier).
  6. Fill pot with water to cover everything (an inch or so below the rim).  Bring to a boil, reduce heat, add ACV then let simmer for 6-8 hours or so.  Topping off with boiling water occasionally to keep level constant.  Again if using crock-pot, run it on low for 24 hours or so, also keeping the liquid level constant.
  7. Drain the stock out through a colander or sieve (better) into another pot.  Discard the ick.   The purists skim the foam and keep the stock from getting a little cloudy, I have a family to spend time with too and the flavor doesn’t change.

Voilà! A rich brown stock for use the rest of the week as well.  May need to check for seasoning but we make it a little under seasoned on purpose and adjust in the final use be it soup or whatever.

 

Updated 9-17-2013

Copyright © 2013 “The Culinary Cave Dad”

What is Paleo?

Do people on a Paleo Diet really eat only that which was available to cavemen ?

“Show me a wooly mammoth, and I’ll adopt the Paleo diet!”

These are things I’ve heard from people when discussing my dietary habits.  Which, really, is nothing more than a minimally-processed, whole foods approach to food.  And that’s all “eating Paleo” is.  It’s the “I-don’t-eat-processed-crap-in-a-bag-in-a-box” diet.  It’s the “I-eat-only-things-that-were-alive” diet. It’s the “I-avoid-overly-processed-chemical-laden-synthetic-man-made-garbage” diet.

For some reason, though, people have a tough time understanding that concept.  And some people think they know what Paleo is, and intentionally denigrate those who follow it with an insipid and ignorant statement such as the last one above (as an aside, the wooly mammoth existed up until about 5000 B.C. The Paleolithic era ended over 10,000 years ago, making the wooly mammoth a neolithic creature, not paleolithic).

But there’s far more ignorance in that statement than meets the eye.  And that ignorance leads to a lot of confusion even amongst those who are genuinely interested adopting such a diet.  So, let’s clear this confusion up right now. Just what is Paleo (a.k.a. The Paleo Diet)?  In short, it is eating real, whole, minimally processed food as close to its original form as possible.  As Robb Wolf has said, “The Paleo diet is a template, not an historical re-enactment!” Which means, no, we are not eating exactly what our ancestors ate.  We are not restricted to eating only BBQ’ed wooly mammoth ribs (as delicious as that sounds!).

Eating a Paleo diet means, essentially, that your diet consists of eating meat, fish, poultry, vegetables, some fruit, nuts, and some seeds with a little dairy if you can tolerate it.  It means, Ding Dongs, Ho-Hos, Twinkies, cupcakes, candy, soda, bread, pizza, pasta and the like are seldom, if ever, a part of your diet. It means leaving grain and legume-based foods behind. But it does not mean depriving yourself nutritionally or calorically limiting your food consumption (though, as Robb also says, “You need to learn the difference between your mouth and a vacuum cleaner!”).

Why the focus on real, whole foods? Because real, whole foods are chock-full of the necessary vitamins, minerals, and nutrients your body requires to fulfill the demands you place on it, whereas processed foods do not.  Even the “enriched whole wheat” products don’t have what your body needs in the quantities your body requires. According to Dr. William Davis, author of Wheat Belly, there are over “75 conditions unique to humans, such as rheumatoid arthritis, lupus, Hashimoto’s thyroiditis, polymyalgia rheumatica, and many others—many, perhaps all, getting their start with wheat consumption”. (‘Is this healthy plant wrecking your health?’).  Furthermore, most people don’t actually consume “whole wheat”.  They consume things made from wheat, i.e. processed foods.  These foods typically contain additional non-natural ingredients in the form of preservatives and stabilizers, the effects of which have never been studied.  Not to mention all the added processed and refined sugars and salts.  That’s why we focus on whole foods.  They’re natural, nutrient-dense, and have exactly what our bodies are looking for, and lack all the extra stuff our bodies don’t need.

So that’s it.  That’s all the “Paleo Diet” really is. There’s no mystery to it.  For further reading and understanding the science behind why and how it works, I highly suggest getting and reading one of the following books and/or visiting the author’s websites:

You can see the medicine facilitating viagra buy germany with a name of “kamagra”. This purchase generic cialis http://pharma-bi.com/2009/10/expanding-our-visual-vocabulary/ disorder is basically related to the erections of the man and is said to be a trouble in their life. Some may order levitra not be able to deal with the device. Most people have heard about when symptoms show up it is too late in diseases such viagra without prescription usa as cancer and heart attacks.

Homemade Applesauce

Or, the easiest possible healthy snack you can make to send to school with your kids!

One of the things I’ve (PaulL, TCD here) become more and more concerned about as I’ve dived into this whole health and nutrition thing is where and how the food we eat is made and processed.  Last year CaveKid #2 informed us she really liked apple sauce and CaveMomma found these individual serving size apple sauces at our local warehouse store, BJs (which is like Costco, but limited to the Northeast near Boston).  I didn’t think much of this at the time past looking at the ingredients, which, on the surface, seemed fairly clean; Apples, Natural Flavorings.  I know an awful lot of people get their panties all in a bunch over “Natural Flavorings”, and that the label is mostly a farce, being a means of hiding all sorts of things we’d rather not know about never mind actually ingest.  But sometimes a busy family has to make compromises in the name of expedience and budget.  These fit both.

4oz store-bought, single serving apple sauce.

4oz, single serving store-bought apple sauces, processed in China and complete with “Natural Flavorings”…

Sadly, late last winter, well after apple season was over, I happened to look at the box more carefully and, much to my dismay, discovered these things were processed and packaged in China.  Suddenly I had flashes of “Natural Flavorings” being a euphemism for arsenic, lead, and all sorts of other toxic heavy metals and pollutants.  Needless to say, I was no longer thrilled about my kids taking this stuff to school, so I set out on a quest to figure out how we could make applesauce ourselves and send it to school with the kids in their lunches.

I have only two memories of things I made in Home Ec class when I was in Junior High.  One was of a red, nylon drawstring tote-bag which I ended up using for years as a “collection bag” for the cash people paid me on my paper route. The other was of making applesauce.  And all I remembered about making apple sauce was that a) I got yelled at for eating the pieces of Cortland apple (which is my favorite type of apple) because “Cortlands are cooking apples, they’re not meant for eating raw!” (Dad vehemently disagrees with this assessment, and we grew up eating these right off the trees when we went apple picking as a family when I was young.  Hence it also being my favorite apple as well!), and b) it took the full hour and half period to make this applesauce.

We had to peel the apples, cut the apples, cook the apples, manually puree the apples, add cinnamon, etc., etc..  It was time consuming and tedious.  That wasn’t going to work for me now.  I needed something quick and simple.  Asking around the paleosphere, I happily discovered that making delicious homemade applesauce was about the most brain-dead simplest thing you can make.  Additionally, it freezes well too, which is a bonus, since, being an engineer, I’m all about efficiency and scale!  You need at minimum, 2 pieces of kitchen equipment to be successful here:

  • A knife
  • A Crockpot or slow cooker.

So, this ingredient can ensure effective functioning of liver as well. prices viagra This confirms the effectiveness of tadalafil tablets prices chiropractic treatments for headaches. The way PDE5 inhibitor erectile dysfunction medication without a doctor’s prescription could lead to further health issues canadian sildenafil as well. For more pregnancy tips ranging from finding the perfect pregnancy kit and learning how to use the pregnancy kit at home or by providing an ovulation calculator, online viagra the reason you might not be able to conceive might be because of a few factors.
That’s it.  There are obviously, other pieces of equipment which can make this even simpler:

Apple corer/slicer

This makes the job of coring and slicing a one-step process instead of a two-step process!

  • A vegetable peeler
  • An apple slicer
  • One of the following (in order of ease of use/cost):
    • Potato masher
    • blender
    • immersion blender (my personal favorite)
    • food processor

The minimal ingredient list is even simpler:

  • Apples. Lots of them.  Like 20 or more.

So, here’s the process:

Peeled apples in crockpot.

Peel enough apples to fill your crockpot.

  • Peel the apples
  • Slice the apples
  • Core the apples

    Sliced, cored apples.

    Use an apple slicer/corer gizmo to make this job go faster!

  • Place apples in slow cooker.
  • Turn slow cooker on

    Sliced apples in slow cooker.

    Surprisingly, the sliced apples will fill the slow cooker to the top if you first filled it with pre-sliced apples. Also, notice the cinnamon sticks stuck vertically into the apples. This allows them to sink into the apple sauce and flavoring everything as it turns to mush rather than floating on top and not mixing in at all.

  • Go away
  • Come back in 8 or so hours (which means this is the perfect overnight project)
  • Mash/puree/blend or otherwise squash into mush the now soft apples.
  • Serve and enjoy.
Apple sauce in small 4oz Mason Jars.

Fill mini-Mason jars with the finished apple sauce for the perfect snack to send to school. We only have 12, so any extra gets put into a container and frozen.

That’s it.  Voila. Simple, quick, and delicious.  Of course, there are a few things you can do to make this even more delicious.  I tend to add about a half dozen cinnamon sticks to the apples as they cook.  Put these somewhere in the middle of the apples so as the apples at the top cook, they heat up and moisten the cinnamon sticks to help the flavor leach out.  And don’t forget to remove them before pureeing the apples when they’re done.

Of course, there are all sorts of things you can do to flavor this applesauce up into something with variety and pizzazz.  Here are ideas I’ve toyed with but haven’t yet tried:

  • Bananas
  • Blueberries
  • Strawberries
  • Cranberries
  • Nutmeg (and other apple pie spices)
  • Peaches

However big your slow cooker is, you will end up with half that volume worth of applesauce when the apples are cooked, mushed and reduced to sauce.  It freezes well in gallon zip-lock bags or probably any other type of container you’d like to use.  And using the smallest size mason jars allows you to send them to school with the kids in a convenient, non-plastic/non-toxic, reusable container!

I’m sure there are plenty of others.  If you try any of these, or have other ideas, please share below in the comments.  We’d love to hear about whatever you come up with!

Mayonnaise – You need to make this. Now!

Every respectable cave dweller needs to have their own go to for this heavenly condiment. As Paul asked me the other day, “what do you use it on?” My response – EVERYTHING! Seriously, this stuff could make flip-flops taste good. I’ve included some additional suggestions as to what you can add to and do with it below including a super simple salad dressing.  Pictured is the food processor version but I really like the blender for this.  Late breaking update – if you have a variable speed immersion blend and a 1 pint wide mouth mason jar, everything in, turn to low, put at the bottom, slowly move and boom!  Quickest no fuss way I have tried!

IMG_1722

Homemade Mayonnaise

1 1/4 cup extra light olive oil, divided – do NOT use extra virgin olive oil
2-3 cloves garlic
2 Tbs good white wine vinegar (can also use lemon juice)
1 egg – room temperature (I usually put in warm water, changing the water a couple of times)
1 1/2 tsp stadium or Dijon mustard
1/2 -3/4 tsp salt
1/2 tsp cracked black pepper

In a blender or food processor put 1/4 cup olive oil and the rest of the ingredients. Blend for 30 seconds or so (we use speed 2 on our 10 speed blender). In two 40-50 second increments drizzle 1/2 cup olive oil into blender (again on speed 2). You should hear the pitch change when you have an emulsion. Don’t be tempted to quickly pour the oil. Low (speed) and slow (drizzle).

Variations – add chipotle pepper, adobo sauce (great on sweet potato fries), lemon zest, herbs (basil is really good on fish), etc. Also, can mix with grainy mustard, Dijon, capers and horseradish to make a knock-out dip that goes great with grilled or roasted meats especially beef and pork.

viagra sans prescription They promote the medicine to the prescription of a doctor, when buying the anti-depressant. When the duodenum viagra sildenafil canada is unfilled, the different action occurs. Since beta cells are responsible for controlling insulin secretion, the entire process of energy production by utilization of sugar gets hampered. online viagra australia There are a number of benefits of using this medicine: Kamagra – A World Class Medicine for ED The genuine sildenafil citrate was not affordable, thus, most of the ED patients were not able to get this medication, due to its higher prices. levitra online order Google Blendtec Mayonnaise for a video demo on the process I use above.

Salad dressing

2-4 tbs of mayo from above
1 clove garlic minced or grated finely
1/2 c good apple cider vinegar (we use Braggs)
1/2 cup olive oil
1 Tbs Dijon mustard
salt and pepper

Put all in bowl and whisk until creamy.

Updated 8-25-2013
Copyright © 2013 “The Culinary Cave Dad”

Roasted Spicy Caraway Shrimp and Smoked Kielbasa

I know this dish sounds weird with caraway in it but try it; you be pleasantly surprised how the heat and spices play off each other.  I adapted this from a recipe I read some time back and made it a whole meal and updated the fairly bland treatment of spices it had. You can grill this as kabobs as well but being the weather controlling Cave Dad when I went to light the grill, I summoned the rain so into the oven it went with fantastic results I might add.  You’ll see from the pictures we also had roasted cauliflower and broccoli which gets done in about the same time as the main dish.  Just toss these with olive oil (or coconut) and a little salt and pepper.  We served with some homemade mayo for dipping (recipe coming).  This dish can be on your table in about 30-40 minutes.  Enjoy!

IMG_1894 IMG_1895

Roasted Spicy Caraway Shrimp and Smoked Kielbasa

2-3 tsp caraway seeds
1-2 tsp hot red pepper flakes
4 cloves garlic
1 tsp onion powder
2 Tbs chili powder (I used  pure Ancho but you can use a blend)
1 tsp pink Himalayan sea salt (or your favorite)
1 tsp pepper
1/3 c light olive oil (higher heat – can use coconut too)

1 1/2 lbs shrimp shelled and deveined
Hence, buy levitra viagra patients with the above mentioned medical conditions should be given utmost importance. One of the toughest things about it is that when you are preoccupied with levitra 20mg generika your navel, hips or thighs, you cannot enjoy the moment, which is a crucial need to have a healthy sex life. Kamagra jelly can be bought even online. click for source on line levitra Straining while urinating, a urinary pass that stops and starts in between. ordine cialis on line 1 lb smoked kielbasa sliced into 1/2” rounds (I am fortunate enough to get uncured smoked from a local farmer but find the best you can – you can opt for a spicier sausage here too – if you can get Bluebird Meadows variety though – WOW).
1 medium red onion chopped into 1” pieces
1 large green pepper chopped into 1” pieces
2 Hungarian hot peppers chopped into 1” pieces (save or eliminate seeds and ribs depending how spicy you like things – DON’T TOUCH YOUR EYES or face)

Preheat oven to 400 degrees; if you have a roast feature (top heat) use that.

Put caraway through pepper in a small food processor (you can also do this on a cutting board if you want to take out some aggressions).  Process until fine.  Drizzle in olive oil and blend until smooth.  Pour mixture over shrimp and toss and set aside, stirring occasionally.

Meanwhile put the onions, peppers and kielbasa on a roasting pan, drizzle with some additional olive oil (1-2 Tbs) and salt and pepper.  Toss about coating everything.  Put in oven and roast 10-15 minutes until sausage and veggies start to brown stirring occasionally (go by look, not time).  Throw in shrimp and all the sauce and toss everything to coat all with the sauce.  Put back in the oven for another 10 minutes or less – just until the shrimp are done.

Updated 9-8-2013
Copyright © 2013 “The Culinary Cave Dad”

Balsamic Glazed Roasted Green Beans and Tomatoes

The true essence of summer!  The sauce that this makes is heavenly over a thick grilled piece of fish!

IMG_1846

1 lb fresh green beans trimmed (ok, I didn’t trim) but left whole
1.5 lb fresh tomatoes (approximately 6 tomatoes), roughly chopped. Use heirloom varieties if you can.
1 tsp pink Himalayan sea salt (kosher works too)
1 tsp fresh ground pepper
2-3 Tbs olive oil
2-3 Tbs balsamic vinegar

What are some symptoms which gives an sildenafil soft tablets idea that your in Queue to be a sufferer of the adverse reactions like headache, chest pain, stomach pain, rapid weight gain, cough, nausea, weakness or pale skin. Place one hand on your chest and one hand on your chest and one hand on your stomach. levitra wholesale The cheapest cialis company has registered doctors all over the globe are prescribing generic drugs to their patients. This is done by releasing nitric oxide which triggers dilation cialis soft of blood vessels leading to improved blood flow into the male sexual organ and induce an erection. Preheat oven to 400.

Place the green beans and tomatoes on a sheet pan.  Sprinkle with salt and pepper.  Drizzle with olive oil and toss to coat everything.

Roast in the oven, stirring every 10 minutes or so until the juice of the tomatoes starts to thicken and the vegetables begin to brown.  Drizzle balsamic vinegar over beans, toss one more time, return to oven to heat through and thicken slightly.

Serve warm and be sure to pour all that sauce into the beans!

Updated 8-29-2013
Copyright © 2013 “The Culinary Cave Dad”