Monthly Archives: June 2012

Ads – we don’t know nothin’ about nothin’

Hi – just a quick non-food-related post to point out: apparently now is running ads on our blog.  We have no idea which and (obviously) don’t endorse whatever products are advertised, because we know nothing about them.



Cauliflower Crust Pizza


I know, I know.  It has been done a thousand times before.  But not by me.  I was hesitant to try this one, but I am glad I did.  Is it just like pizza?  No.  Is it pretty damn good?  Yes.  I bet it would freeze well too, but we ate all ours, so that is an experiment for another time.  Once again, this recipe has cheese (a lot of cheese), so it is primal, not paleo… hmmm… maybe we should have been the primal sisters?  We don’t always eat a lot of cheese, but every once in a while, it hits the spot.



–         1 cup cooked, riced cauliflower

–         1 cup shredded mozzarella cheese (I only had Colby jack in the fridge, so I used that)

–         1 egg, beaten

–         1 tsp dried oregan0

–         ½ teaspoon crushed garlic

–         ½ teaspoon garlic salt

–         Olive oil (optional)

–         Pizza sauce, cheese and your choice of toppings.  (Some topping may need to be precooked because the competed pizza is only in the oven long enough to melt the cheese)



–         To ‘rice’ the cauliflower:  Take 1 large head of fresh cauliflower, remove stems and leaves.  Chop the florets into chunks.  Add to food processor and pulse until it looks like grain.  Do not puree it.   Place 1 cup of the riced cauliflower in a bowl and microwave for 6 to 8 minutes.

–         Preheat oven to 450 degrees.  Spray cookie sheet with non-stick spray, or do yourself a favor and use parchment paper.

–         Mix cauliflower, egg, mozzarella, oregano, crushed garlic, and garlic salt.  Put it on a cookie sheet and pat it out into an ~ 9 inch round.  Brush olive oil over top to help with browning.

–         Bake for 15 minutes.

–         Pull it out of the oven and top with whatever your little heart desires.  I used pizza sauce, Vidalia onions, red peppers, fresh mozzarella, and fresh basil.

–         Place under a broiler until cheese has melted.  Enjoy!

Cherry Rhubarb Pork Chops

I tried this recipe because cherries are in season here, but I had to try hard to find a non-pastry type recipe.

This recipe apparently has been kicking around the internet for a few years, perhaps having begun as a Martha Stewart recipe, but most versions call for some kind of sugar in the sauce.

Now, I won’t pretend to *never* eat sugar, and I’ll further confess to having eaten a carrot cake cookie only today at the office (damn you, co-workers!)  But I wanted to make this for the blog, so I sought out a paleo version of these pork chops.

Happily, I found the recipe I was looking for at The Cranking Kitchen.  Here is their version, verbatim:

pork chops with rhubarb cherry chutney
adapted from Martha Stewart, serves 4

Some helpful hints – you can make the chutney first and just set it aside, or far in advance. It should be warm or room temperature when you serve it. The greens can be made while the sweet potatoes are roasting and just covered to keep warm. Cook the pork last and time it so it’s finished when the sweet potatoes come out of the oven or thereabouts.

cherry rhubarb chutney
1/2 cup dried cherries
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 cup finely chopped onion, about 1/2 a small onion
1/2 inch knob of ginger, minced, about 1/2 tablespoon
8 to 10 ounces rhubarb, cut crosswise into 1/3 – 1/2 inch pieces
pinch of ground nutmeg
1/4 teaspoon ground mustard

1. In a small bowl, mix the cherries with the vinegar and about 1/4 cup hot water. Let sit for about 10 minutes, until softened.

2. Heat oil in a small pan over medium low heat. Add onions and ginger, and sauté for 10 minutes.

3. Add rhubarb and cherry mixture. Simmer until rhubarb has softened, about 8 minutes. Stir in nutmeg and mustard.


OK, I’m back.   A few observations:

1.  The onion was just perfect in this sauce.

2.  I can’t imagine needing to add sugar to this.

3.  I used fresh cherries (duh).

4.  The sauce was really, really pretty – better than it looks in my photo.

Here it is served with wilted spinach with toasted pecans (sorry for the blackberry photo).


One of the Best Damn Salads You Will Ever Eat!



Okay, I know that there might be one, or maybe (probably not) two, better salads out there in the universe, but trust me on this one.  Give it a try.  I have had it twice in three days and I am going back to the store to get another avocado so I can have it again.  Really.

 What I liked:  Usually I hate salads.  Boring!  But this mix of creamy, crunchy, savory, and sweet has me totally hooked.  It was easy and did not use the traditional paleo oil and vinegar dressing (I am so, so, sick of that).

 I found the recipe on Pinterest and then followed it to this site.  I am going to check out several other recipes from


Ingredients for Salad (serves 2):


–         2 cups of baby spinach

–         1/3 pound prosciutto

–         1 cantaloupe

–         1 avocado

–         ¼ cup diced red onion

–         Handful of raw, unsalted walnuts (I did not have these, but I did have raw pecans, so I tossed those in!)



–         Place a cup of spinach on each plate

–         Top with diced prosciutto, cubes or balls of melon, slices of avocado, a sprinkling of red onion and a few nuts

–         Serve with a drizzling of Paleo Dijon Vinaigrette


Paleo Dijon Vinaigrette:



–         4 tablespoons of Dijon Mustard

–         Juice of half a lemon

–         3 tablespoons Olive Oil

–         2 teaspoons balsalmic vinegar

–         Salt and Pepper to taste


–         Mix all ingredients together and enjoy!



(Sort of) Alton Brown’s Pot Roast


First off, let me apologize for the worst picture of a pot roast that that has ever been posted on the internet.  I meant to take a picture of the finished product, but it smelled so good and we were so hungry that I just forgot.

What I liked:  Who doesn’t love a slow cooker recipe?  Who doesn’t love Alton Brown?  This pot roast was fabulous and it held up to the freezer too.  Easy dinner the day you cook it.  Easy dinner when you defrost the leftovers.  Nice.

Here is the website with the original instructions.


–         1 (2 pound) blade cut chuck roast

–         2 teaspoons kosher salt

–         2 teaspoons cumin

–         1 medium onion, chopped

–         5 to 6 cloves of garlic, smashed

–         1 cup of tomato juice

–         1/3 cup balsamic vinegar

–         1 cup cocktail olives, drained and broken

–         ½ cup dark raisins

Alton Brown roasts the meat in the oven.  I am lazy, um, I mean busy, so I tossed everything into the Crockpot at once and let it go for 6 hours.   Enjoy!


Cuban Pork Lettuce Wraps Fail

Okay, I admit it.  This recipe might not be a fail for you, but it sure was for me.  You see, ever since I read the “Dexter” books, I have been craving a Cuban sandwich.  I know Dexter eats a sandwich or two in the television series, but trust me, in the books it is like every other chapter.  This recipe just made me realize that if I want a Cuban sandwich, I am going to have to go to Miami.


What I liked:  The pork is good and it is nice to have a crock pot recipe every once in a while.

What I did not like:  It was messy to eat (like really messy), and I still am left with a slight tinge of disappointment.  I really need a Cuban sandwich.

Here is where I found the recipe.  I like (no, love) almost every single thing she posts, so that does make me think that maybe, just maybe, the problem with this recipe is me…



–         1 head of butter lettuce, washed

For the Pork

–         2 lb pork shoulder roast (I used boneless pork chops because they were on sale and were way less than a roast)

–         1 yellow onion, sliced

–         6 cloves of garlic, peeled

–         1 lime, juiced

–         1 orange, juiced and zested

–         1 tablespoon oregano

–         ½ teaspoon cumin

–         ½ cup vegetable broth

–         Salt and pepper to taste

For the Slaw

–         1 head of purple cabbage, sliced to thickness preference

–         5-6 dill pickles, sliced lengthwise

–         5-6 tablespoons yellow mustard (the kind you put on burgers, not the powder)

–         2 tablespoons olive oil

–         1 teaspoon white wine vinegar

–         Salt and pepper to taste


–          Add your pork ingredients to the Crockpot and cook on low for 6 to 8 hours

–          Add all your slaw ingredients into a large bowl, using as much mustard as suits your fancy.

–          Once your pork is done cooking, shred into bite size pieces

–          Place shredded pork and slaw into a leaf of butter lettuce and eat up.