Tuesday, September 24, 2013

Jalapeno Poppers

Today on the Paleo Parent's blog, my review for Fatworks will go live!  (UPDATE:  Here's the link!)  I had a great time testing/tasting and reviewing their Leaf Lard and Tallow.  Since I don't fry very often, I wanted to try to fry something with the tallow.  I decided on jalapeno poppers!

After I posted this picture on Facebook, I got a few requests for the recipe.  Here it is:









Grain-Free Jalapeno Poppers

1 block cultured cream cheese, softened
1/2 C sharp cheddar cheese, shredded (preferable made with raw milk from grass-fed cows)
5 slices bacon, fried crisp then crumbled
Dash of black pepper
Dash of cumin
Dash (or two) of cayenne pepper
8 jalapenos, sliced in half with seeds removed (unless you like it spicy!)
1 egg
Almond flour seasoned with salt and pepper
Tallow for frying

- Mix the cream cheese, cheddar cheese, crumbled bacon, and spices.
- Spoon the mixture into the jalapeno halves.
- Freeze the cream cheese mixture inside of the jalapenos for 10-15 minutes.  This will keep the cheese        mixture from melting while frying.
- While the peppers are in the freezer, heat your tallow to approximately 375°.  Place the egg in a shallow, flat dish and beat it.  Put the almond flour, salt, and pepper in a separate dish.
- Remove the peppers from the freezer.
- Dip the peppers in the egg then the almond flour.  Add to your hot tallow immediately.
- Fry for 2-4 minutes or until golden brown.
- Work in small batches and give your tallow a few seconds between batches to re-heat.
- Let cool on a towel and then ENJOY!

Sunday, September 1, 2013

CSA - Week 5 & 6

Weeks 5 and 6 were great baskets!

This is what was in our week 5 basket:

Cucumbers - $3
Garlic Scape - $1
New Potatoes - $2
Squash - $3.92
Blueberries - $4.99
Snow Peas - $3
Onions - $1.49
Beets - $3.99

The total value for week 5 is: $23.39

I love cucumbers!  I love to eat them in salads, sliced with salt, dipped in hummus or ranch, but really love them made into Chinese pickles!  In 2005, I visited China with a group in college.  I assumed I wouldn't easily have another opportunity to visit China with people who could speak Chinese without having to take one of those terrible group tours.  Anyhow, while we were there we had these pickles at every meal.  They were served at the beginning of each meal and they were fabulous!  They were sweet and salty and delicious!  When I saw the cucumbers this week, I decided I must find a way to recreate the pickles!  I found this recipe on Allrecipes and it was perfect!!

Pickles and spicy shrimp!

This is what we got in our week 6 basket:

Zucchini - $2.62
Cucumbers - $3
Squash - $3.92
Broccoli - $2.49
Beets - $3.99
Peaches - $5.24
Snow Peas - $3
Lettuce - $2.79

Week 6's total value: $27.05
Total value through week 6: $130.26

This week I made a tasty shrimp, snow pea, and mushroom dish.  I was able t use the snow peas from week 5 and 6 boxes.  Here's the recipe I used for Shrimp with Snow Peas but I made a few substitutions.  I used arrowroot powder instead of corn starch and gin instead of "Chinese cooking wine."  It was very tasty!  I served it with some roasted beets and (surprise, surprise) MORE Chinese pickles!  YUM!

CSA - Week 4

Our week 4 CSA basket was delivered on June 26th.  This was the first week to include beets!  I LOVE beets!

This week we received the following:
Rallo inspecting our week 4 basket.

Swiss Chard - $3.69
Beets - $3.99
Spring Onions - $1.49
Variety of Squash - $5.07
Blueberries - $4.99
Garlic Scape - $1
Cilantro plant - $3.99

Total value of this basket - $24.22
Running total - $79.82

One evening, we made a delicious grilled salmon and had it with the beets (grilled with a little butter, salt, and pepper inside of foil) and the Swiss chard (sauteed in coconut oil with some spring onions and the garlic scape).  I also had a small salad with the remaining variety of greens from week 3.  Dinner was great!  I ate the blueberries for breakfast one day (berries don't last long in our house!).  I made a quick saute of squash and onions with some s&p and garlic (yum!).  We planted the cilantro plant and it looked good for about 3 days... then died.  I kill all herbs.  I don't know why I'm not good at growing herbs.  I keep trying but maybe I should give up?