I’m on day 3 of having my jaw wired shut. Here’s my honest recap:
The Sous Vide Supreme and TX Bar Organics contest is officially open for fan favorite voting! If you have a good deed in you today, please vote for my recipe–Bacon Beef Broccoli Fusion! You will automatically be entered to win a $200 gift certificate to TX Bar Organics or Sous Vide Supreme!
Just click here to vote! Sous Vide Paleo Recipe Showdown
Thank you so much for voting!!
Some of you know I’ve been having problems with my jaw the last few months (well, really for the last 15 years, but the worst of it has been since November). Here’s my Day 1 video diary after I had my jaw wired shut yesterday:
Bacon Beef Broccoli Fusion–Sous Vide Style!
Well, my recipe for the Sous Vide Paleo Recipe Showdown is finalized! I’ve officially sent it in to be judged. The TX Bar Organics meat was amazing! Have no clue what I’m talking about? Check out my previous post to see what’s up! So, wanna see what I came up with? Here it is!
Recipe: Bacon Beef Broccoli Fusion–Sous Vide Style!
2 lbs TX Bar Organics beef stew meat
4 cloves garlic, minced
2 tsp Herbes de Provence
2 tsp salt
1 tsp Chipotle powder
½ lb bacon, chopped
4 cups chopped broccoli
2 TBSP coconut oil
In a bowl, stir together the meat, garlic, Herbes de Provence, salt and Chipotle powder. Add to vacuum seal bag and seal. Heat water in Sous Vide to 135 degrees. Add sealed bag to water and cook for at least 6 hours. Remove from water and set aside. Heat coconut oil in a large skillet or wok over medium-high heat. Add bacon and cook for about 5 minutes. Add broccoli and cook another 5-6 minutes, until bacon is crispy and broccoli is beginning to be tender. Remove broccoli and bacon from skillet. Add meat to skillet (leaving out the juices) and sear quickly (1-2 minutes). Add broccoli and bacon and stir quickly to combine. Remove to serving platter and enjoy! This tastes great over cauliflower rice.
Disclaimer: TX Bar Organics provided me with some cuts of meat to use for this contest, and Sous Vide Supreme provided me with a loaner Sous Vide Supreme (unless I win, then I get to keep it!) and vacuum sealer.
Recipe: Perfect Chocolate-Almond Butter Bites (makes 12-14)
1/2 cup almond butter
2 TBSP coconut cream concentrate
2 TBSP pure maple syrup
Melt the chocolate chips in a double boiler. Meanwhile, stir together the remaining ingredients in a small bowl. When the chocolate is melted, use a small cookie scoop or spoon to fill mini-muffin cups halfway. Add a drop of the almond butter mixture to each muffin cup. Top with remaining chocolate, making sure the almond butter is covered. Place in fridge to cool until hardened. Bite in and enjoy!
Grain-Free Bacon Pancakes
I thought these sounded weird, but apparently kids think they’re the coolest thing ever.
Recipe: Grain-Free Bacon Pancakes
1 recipe Silver Dollar pancakes
1 lb bacon
Preheat oven to 350 degrees and line a baking sheet with foil. Place bacon in a single layer on the sheet and bake in oven for 10-15 minutes, until crisp. Remove to drain on paper towels. Meanwhile, make pancake batter. Add water if needed (it should be runny).
Heat oil over low-medium heat in a large skillet. Break each piece of bacon in half and add to pan, leaving room to pour batter on top. Note: You could crumble the bacon and add it to the batter instead, but my kids wanted a big ol’ piece of bacon in the middle. Pour batter over each piece of bacon:
Let cook for a few minutes, then flip over and cook the other side.
Remove, and eat!
I can’t believe I’m saying this, but this is the first time I’ve cooked plantains. The only time I’ve eaten them was when Superman and I were in Honduras in 1997. So, I decided to give it a go. And YUM!
Recipe: Caramelized Cinnamon Plantains
3 TBSP coconut oil
3/4 tsp cinnamon
2-3 TBSP honey + more to drizzle
dash of salt
To remove the plantain peel, first cut the ends off, and then make shallow slices lengthwise (about 4 per plantain), then peel off segments:
Slice into about 1/4″ thick slices. Heat coconut oil in a skillet over medium-high heat. Add sliced plantains, cinnamon, dash of salt and 2-3 TBSP honey. Stir occasionally and cook about 6-8 minutes, until plantains have caramelized. Remove and drizzle with honey. Eat warm.
Recipe: Skillet Tri-Tip (a.k.a. The Easiest Tri-Tip Ever!)
2.5-3 lb tri-tip
Preheat oven to 350 degrees. Sprinkle both sides of tri-tip generously with garlic salt and pepper. Heat a cast iron skillet over medium-high heat. Place tri-tip in pan and sear both sides, then place in oven for about 30-40 minutes, depending on how “done” you want it. Voila! Done! Remove from pan, set aside and let sit for about 10 minutes before carving to allow the juices to reabsorb.
Paleo lemon pie bars
Do you love lemon bars? I don’t. Well, at least I didn’t until I made these. And now? Well, now I do. These bars will melt in your mouth!
Recipe: Paleo Lemon Pie Bars
- Paleo Lemon Pie Bars
4 cups almond flour
1/2 cup tapioca flour or arrowroot starch
1/2 tsp salt
1/2 tsp baking soda
1/2 cup pure maple syrup or honey
2 tsp pure vanilla extract
1 cup coconut oil, melted
Preheat oven to 325 degrees and grease a 9×13 pan with coconut oil. Combine all ingredients in a large bowl, then press into the greased 9×13 pan. Bake in oven for about 20 minutes, until beginning to turn golden brown. While that’s cooking, prepare lemon topping:
3/4 cup pure maple syrup or honey
1/2 cup lemon juice
1 TBSP lemon zest
5 TBSP tapioca flour or arrowroot starch
Beat together all ingredients. When crust is ready, pour lemon topping over crust (note: it will be liquid–it’s ok!), then bake another 20 minutes or so, until set. For best results, chill before eating.
Do you know what “sous vide” means? I sure didn’t until a few weeks ago when I was invited to participate in a fun Paleo recipe showdown sponsored by TX Bar Organics and the Sous Vide Supreme. That just goes to show how uncultured I am. I mean, I normally feel out of place in fancy restaurants, and just the fact that “sous vide” is a French term pretty much guarantees my ignorance. So, if you’re like me, and you have no idea what it means, the literal definition in French is “under vacuum,” and in cooking is a process where foods are vacuum-sealed and cooked slowly in a water bath. The only water bath going on in our house is one like this:
I don’t think my kids (or Superman) would appreciate cooking food in there, though. Unless they want to have a fun time reminiscing of Seinfeld days. Remember this episode? Good times.
At any rate, back to the purpose of this post.
So, I get picked, along with 10 other amazing bloggers, to compete in this contest. Check out their pages; you won’t be disappointed!
Here’s the Challenge:
Use the Sous Vide Supreme Water Oven, graciously provided by the sponsors, and some amazing grass-fed meat from TX Bar Organics to come up with an original, inspired, delicious, creative recipe. Possible for a Sous Vide virgin? Maybe.
I’ve been whirling up ideas in my brain and practicing with the Sous Vide Supreme just to get used to using it. Here’s what I made last night:
I’ve never had such moist, succulent pork! Seriously, I’m not exaggerating. Recipe was simple: just sprinkle with some spices, vacuum seal, and let slowly cook for 4 hours. Then I took it out and quickly seared to give the outside a nice “crisp” touch. Now I’m no longer a sous vide virgin. And on to coming up with something new, something different and something over-the-top for this showdown!
We have until January 27th to submit our recipes. Keep your fingers crossed! I’m intimidated to be competing against such amazing food bloggers!
I won’t lie–this recipe has a bit of a kick in it. However, all the kids loved it. I just made sure they had plenty of water handy, and told them they could skip eating the poblanos, as those are the “spicy” culprit.
Recipe: Shrimp and Poblano Peppers
2 lbs medium precooked shrimp
2 poblano peppers, sliced with seeds removed
2 yellow/orange bell peppers, sliced
1/2 cup green onions, diced
1/2 yellow onion (optional), sliced thin
2 cloves minced garlic
3 TBSP olive or coconut oil
salt/pepper to taste
Heat oil in large skillet over medium heat. Add peppers and cook for about 5-7 minutes, until starting to brown and become tender. Add garlic and cook for a few minutes. Add in shrimp and cook until heated through. Delicious!
Recipe: Taco Salad Bowls
Note: Don’t let the list of ingredients scare you away–this is quick to assemble!
3 lbs ground beef
1 onion, diced
2 cloves minced garlic
2 TBSP chili powder
1 TBSP cumin
pinch red chili pepper flakes
1 (6 oz) can tomato paste
3/4 cup water
chopped cilantro, if desired
salt and pepper to taste
1-2 heads Romaine lettuce, shredded or sliced thin
3 TBSP olive oil
slivered almonds for garnish
Heat olive oil in large skillet over medium heat, then add onion and cook until translucent. Add remaining ingredients, except meat and lettuce, and cook until fragrant. Add meat and cook until done. Place shredded lettuce in a bowl, then top with desired amount of meat. Stir to combine, then add slivered almonds for a really yummy crunch!
Here’s a twist on the traditional kale chip that gives a little *pow* when you bite into them!
Recipe: Balsamic Kale Chips
1 bunch kale, stems removed
2 TBSP balsamic vinegar
2 TBSP olive oil
Preheat oven to 350 degrees. Tear kale into “chip size” pieces and lay onto a baking sheet covered with parchment paper, in a single layer. Add oil and balsamic vinegar to a spray bottle (I use THIS one from Pampered Chef that I absolutely LOVE!). Spray the kale lightly with the oil/vinegar mixture, sprinkle with salt and bake in oven for about 10-13 minutes, until crisped. Keep an eye on it, though–it will burn fast!