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Best Barbecue Sauce

7 Jan

One of the first blogs we started following when we began our primal journey was SonofGrok. He had witty posts and tasty recipes, but sadly he is no longer blogging. I’m pretty sure, however, his Zesty Barbecue Sauce recipe will remain. I’ve used it several times and it never disappoints! Last week it proved to be a winner for all company so I just had to share it with you. SonofGrok could definitely bottle this. I would buy it!  You WON’T miss the sugar.  

Ingredients

1 Tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 large onion, finely diced
1 6oz can tomato paste
1 to 1 1/2 cups of beef stock
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar (I’ve also used red wine vinegar or pomegranate vinegar in a pinch)
1 tsp sea salt
2 Tbsp chili powder

Directions

Heat oil in sauce pan, sauté onion and garlic. Add spices, tomato paste, mustard, and vinegar. Combine until fragrant. Slowly add beef stock, constantly mixing until you reach your desired consistency. Simmer for 15-20 minutes to allow flavors to combine. Tastes great right from the pan, but even better if you make it ahead and refrigerate for a day or two. You can also run it through a food processor once cooled if you prefer a smoother consistency. Go ahead and make a double batch!

I recently served mine with beef brisket, but it’s ideal for so many dishes. Try it with simple pulled pork, fresh roast chicken, on burgers, as a sweet potato fries dip, or with ground beef for a new twist on spaghetti squash and meat sauce. If you prefer a vinegar based barbecue sauce, try our Eastern Carolina sauce.

Happy Fall!

Heather

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the base before the broth is added

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This is the first time I am going for a blog repost.  We are not using much of our personal social media for self-promotion.  But I really want to bring a selection of gems back to life.  We have published 171 posts (wow!) here in the last 5 years…and some of them definitely deserve a re-look.  

Also, we’ve picked up many new followers who may have not seen some of our old content…  I (Leigh) am still trying to decide whether or not to use social media to direct traffic over here.  That seems to be the blogger-thing to do; however, we risk becoming just more “white noise” people scroll past.  

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Tangy Pistachio Herb Dressing

19 Nov

Instead of posting some traditional paleo-fied Thanksgiving week recipe, I am going to share a salad dressing that is TO DIE FOR.  Everyone asks me for this recipe. Put this on your menu and you’ll have the ultimate dressed greens.  And then make it again afterward, and slather it on all your post-holiday detox salads.  

If you have been following for a while, you may notice that it is similar to the Chimichurri recipe I shared a few years ago.  By similar, I mean exactly the same, but it’s updated with some adjusted amounts.  (The original chimichurri is pure divinity.  Can be paired with any meat…in fact, you could even make it to eat with your turkey this week, and your whole meal will be a home run.) img_3072

img_3082Before I give you the recipe, I want to talk about the kale, brussels sprouts, and broccoli slaw salad.  I buy the big one from Costco.  This is the best bagged salad that exists, IMO. Except that the poppy seed dressing included in the package is just too sweet for my preference.  This salad is so hearty, it satisfies as meal.  And making a salad with the same ingredients on your own would otherwise require so much chopping and slicing.  I am not in a position to spend a whole lot of my time with vegetables, and so, I have bought the CRAP out of this salad, thrown out the dressing, and used it as a base for so many meals for my family.  Huge win.  (Trump has ruined the word ‘huge’ for me.) 

 

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Look at all the goodness infused into this!

1 c olive oil
1/4 c white (or red) wine vinegar
juice of 2 limes
1 large shallot
1 garlic clove
2 seeded jalapenos 
1 1/2 c fresh cilantro (throw in stems)
1 1/2 c fresh italian parsley (don’t worry about stems)
1/4 c shelled pistachios (makes it creamy)
1 tsp kosher salt (I use more)

Place ingredients in a blender/food processor  in the order listed.  A Vitamix will make it velvety smooth…If you don’t have a Vitamix there will still be bits of unpulverized herbs, but it will still taste amazing!

 

It’s so verdant.  The flavors in this dressing are so rich and vibrant, the texture is so creamy.  I was licking the spatula clean before I did the dishes.  My kids love it too (I’ll spare you the picture proof) and even though it contains jalapenos, it’s not spicy.  There’s one last reason I love this recipe: I feel like a boss shopping for it at the farmers market.  🙂  So, it’s a home run all around.  Yet again, I have to give a shout out to my long-lost friend Val for sharing her wealth of culinary knowledge with me, and allowing me to tell you all about it!

Enjoy!  
Leigh

p.s. For another kale salad and brussels sprouts recipe that is a wonderful crowd pleaser, check out this one.  

 

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Guacbread Muffins

3 Nov

img_2786Okay, I think I am on to something here.  I have been in search of a savory staple muffin for a long time, but I just can’t do complicated recipes.

I have FOUR avocado trees in my yard, and over the course of my time in this house, they have given us more than a lifetime supply of guacamole.  This year I did not want to waste a morsel of the “meat” and so I got to thinking…how can I use up these avocados (and get my kids to eat them as well?!!)

If you are hesitant to go out on a limb and try these, let’s remember how healthful these ancient fruits really are.  I am not typing a bunch of sentences to convince you.  So, I will give you a few key words that may motivate you to grab some off the trees that you have in your yard, and get to baking: Superfood, Antioxidant, Potassium, Folate, Oleic Acid, Lutein, Satiety, Caloric Density, Not Eggs.

These taste like avocado, but I like that.  They are a great base for mix-ins: ground breakfast sausage, green onion, cheese, bacon, tomatoes (chopped & drained), even chocolate chips.  They are an awesome alternative to egg muffins… My kids think they are pretty good, but they liked them the most with chocolate chips.  We are going to call that a win when it comes to getting them to eat well.  🙂

2 ripe avocados
1/3 cup oil
1/4 cup water
2 1/2 cups nut flour
4 eggs
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

OPTIONAL: 1 cup of mix-ins of your choice.  (I like cheddar/bacon the most, kids liked chocolate chips)

With a hand mixer, mix up the avocados, oil and water until smooth and shiny.  Then add in the rest of the ingredients and mix until you have a nice batter.  Stir in your mix-ins.  

Bake at 350 for 23-25 minutes or until the tops are golden brown.

Enjoy real food!
Leigh

If you are looking for more breakfast ideas that are not just another egg concoction, try this casserole, these pumpkin muffins, and these bacon “biscuits”

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