Boozy Lamb Short Ribs

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Short Ribs 1You know how you have friends coming over and you want to cook for them, but lack the kitchen space, air conditioning, and energy to execute it?

Yeah.  Me, too.

Here’s The Thing, though.  I am fairly certain my love language is food. And I’m also fairly certain I have conditioned my family and friends to receive my love in this manner.  Food is NOT love, but food can be a loving gesture in a world of convenience and fast meals.  What’s better than sitting down with friends and sharing a great meal, enjoyable conversation, and choice adult beverage?  Not much.

Also, food is effing delicious, so there’s that.

When I want to share the love and keep the temperature in my kitchen down while making the most of my limited energy, I always turn to my crockpot.  I used to have major bias towards slow cookers. I grew up with crockpots galore at church potlucks.  Everyone clamored for an outlet to plug in their pot before service started so their mystery dish would stay hot and avoid poisoning a whole congregation. It was a sea of crockpots

A couple of decades later, I decided to try to resurrect my slow cooker that was still sitting in my kitchen in the box from our wedding when my truly kind souled cousin gifted us with it. I got brave.  I bought the food.  I read a couple of blogs. I studied and sweated and prayed to the kitchen gods that it would all turn out beautifully.  It didn’t.

I ruined a 5 lb brisket.

$40 of beautiful, succulent, grass-fed meat totally ruined because I didn’t understand fully how to use my slow cooker.  I did not sear it.  I under-seasoned it.  I ADDED WATER. Then I cooked it on high for 4 hours.  It was totally inedible, but of course we ate it anyway because we have a strict budget and can’t afford to toss food when it doesn’t turn out well.  I nicknamed it the Brisket of Tears, because I wept when I ruined it, and again every time I ate the chewy, gray, tasteless meat.

A couple of years ago, I decided to master the crockpot.  I did a massive amount of research. After a week of fretting and praying and hoping that I could pull it off, I made a pork shoulder.  It was phenomenal.  It gave me confidence. And I went further into the slow-cooker abyss.

When I found a ridiculously good sale on New Zealand grassfed lamb, I knew I could execute it well.  My dish would not go the way of the church potluck or failed brisket attempt of 2009.  Nope.  It would succeed.

This is probably one of the best things I’ve ever tasted.  I’m not exaggerating in the least. The flavor of the lamb is complex and finishing the whole dish off in the oven to crisp up the fat made this dish completely decadent.

Ingredients:

  • 3-4 lbs of lamb riblets or short ribs
  • 1/2 cup dry vermouth
  • 1/3 cup olive or avocado oil (I prefer avocado bc of the mellow flavor)
  • 1/4 cup red wine vinegar
  • 1/2 cup(ish) fresh mint leaves
  • 1/4 fresh basil leaves
  • 1/4 cup  fresh rosemary
  • 4-5 cloves garlic
  • 1 medium shallot or small onion, quartered
  • 2 tsp tumeric
  • 2 tsp red pepper flakes
  • 1 tsp (+) fresh cracked pepper
  • 1 tsp (+) salt

Directions:

  1. Combine all ingredients (except for lamb) in blender or NutriBullet.  Pulse until everything is combined.  Pour over lamb and marinate in a ziplock bag or covered dish for 2-12 hours, or if you’re in a hurry, skip the marination and use right away.
  2. Rub crockpot with a little oil, and put lamb and marinade in.  For best results, cook on Low for 6-8 hours.  Eight hours is optimal, but do what you can.
  3. When the lamb is finished in the slow cooker, transfer to a baking sheet and bake on 375 degrees for 20-30 minutes to crisp up the fat and caramelize.
  4. Garnish with chopped mint leaves and devour immediately.

Short Ribs 2I served this with a side of saffron infused basmati rice, pan fried mushrooms and sweet onion, along with a fruit-filled salad.  There wasn’t even a speck of lamb left on the bones, and we devoured an entire plate in 20 minutes flat.

You will love this.  Trust me.  Or don’t.  But take a chance.  And make friends with your crockpot this summer.

It feels good to be baaaaaad,
Carrie

 

 

Blueberries and Cream Paleo Popsicles {Three Ingredients}

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When you live in a region of the country that is poorly prepared for century mark temperatures, folks do everything they can to keep cool.  Kiddie pools, sprinklers, poorly equipped window AC units, movie theaters, cold foggy days on the coast, and lazy days spent on the banks of a lazy mountain river are just a few ways we choose to beat the heat here in the Pacific Northwest.

But few things bring immediate relief like a good old fashioned popsicle.

The other morning after breakfast, I pulled out my final popsicle to photograph it.  I had  previously devoured the rest during naptimes earlier in the week. Because I’m an adult and like to enjoy a treat without sharing.  But on this particular day, I made the monumental mistake in trying to get the picture while my son was awake.

As we started to swelter in the 100 degree weather in our south-facing second story home as our straining AC unit worked hard to keep up, I removed the final popsicle from the freezer. I stopped for a moment and let the frozen air fall over my face and shoulders, reveling that something could still be cold in this heat. I pulled out my camera and began searching for the right light to capture the cold, creamy, fruity essence of this frozen treat.

Enter E.

He wasn’t having it.

He didn’t care that mom needed to use the popsicle for work.

He didn’t care that it was the last one.

He didn’t care that I needed to take a really beautiful picture to share with you.

He. Didn’t. Care.

There was no stopping my tiny monster.  I turned on Jimmy Fallon.  I tried to distract him with his favorite snack. I pulled out the Tegu blocks, crayons, and even tried to give him my old phone to distract him. Nothing worked.

So, I went with it.

My first attempt to take a picture.
My first attempt to take a picture.
Pop2
I tried to dodge him. He would not relent. “Me? This? Mama?”
Okay. You. This. Mama gives up.
Okay. You. This. Mama gives up.
Pop4
Contemplating before annihilating.
The first taste.
The first taste.
No way will I be able to get that back from my toddler's death-like grip.
No way will I be able to get that back from my toddler’s death-like grip. This face is telling me not to even think about taking a bite.
Might as well keep him contained if he's really going to eat my post.
Might as well keep him contained if he’s really going to eat my post.

Here’s the recipe, even though the I don’t have Pinterest-worthy pictures to show for the effort.  I hope you enjoy these as much as we did!

Ingredients:

  • 1 can full fat coconut milk
  • 1/2 cup pureed blueberries
  • 1/4 cup whole blueberries
  • 1 Tbsp raw honey

Directions:

  1. Mix coconut milk, honey, and puree.
  2. Pour mixture into popsicle molds.
  3. Drop a few whole blueberries into the molds, and then insert popsicle stick.
  4. Freeze until solid (2-3 hours), and enjoy!

You won’t be sad you ate this.  I promise.  And with very little sugar, these are ideal for low-sugar, refreshing summer treats.

Make your summer pop!
Carrie

Mediterranean Tabbouleh {Gluten-Free}

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This is a big day for me, friends. This is our first (of many) guest recipe posts.  It looks like this little blog is growing up fast!

Having tasted several of Kileah and Micah’s dishes, I can personally vouch for the delectable awesomeness of everything they make.  Plus, they call themselves hobbits and love all things Scottish (and apparently Middle Eastern).  All four of their tiny hobbit children are funny, sweet, curious, spirited and full of energy. Read on to see what they feed their brood, and fall in love with their version of GF Mediterranean fare.  

From Kileah:

My husband and I love good food.

We have a special food-shaped hole in our hearts labled Middle Eastern Food. In our most recent quest to make sure we live to 100 and not die on the couch watching our favourite Firefly and Arrow re-runs (gluten free brownie points for those of you who’ve watched all of the Firefly episodes!!!), we have been focusing on:

  • how much we eat
  • what we eat
  • the quality of our ingredients
  • it passes the “7-year-old test”

Because we have four small hobbits who also like to eat, if we prepare food that they don’t like…well…let’s just say we have a Shire Situation on our parenting hands.

Ok, back to food! So here’s our take on a quick and easy summer Tabbouleh. If you’ve never eaten tabbouleh, (insert sad hobbit face), it’s a middle-eastern salad chocked full of fresh summer tomatoes and herbs and the itsy bitsy teensy pasta. Normally, traditional couscous is made from wheat, but we prefer using a good brown-rice version of this tiny pasta and it’s just as fantastic! The brown rice couscous enhances the flavor and texture of the dish and leaves us feeling satisfied without the heavy feeling of traditional wheat pasts.

TabboulehGF1

(editor’s note:  You can get the gluten-free couscous at vitacost.com or whole foods, etc.)

Ingredients:

  • 2 c. water
  • 2 T. ghee
  • ¼ c. fresh lemon juice
  • 1 ½ c. brown rice couscous
  •  2 c. chopped heirloom tomatoes
  • 1 bunch of cilantro, chopped
  • ½ .c. organic mint leaves, chopped
  • 1 medium shallot, finely chopped
  • ½ c. crumbled feta cheese
  • ¾ c. roasted/sliced almonds
  • kosher salt and cracked pepper to taste

Directions:

  1. Bring water and ghee to a boil in a small pot, add in couscous and lemon juice, turn down heat to simmer for 5 minutes, then remove pan from heat.
  2. Add tomatoes, cilantro, mint, shallot, feta and sliced almonds together in a large bowl.
  3. Fluff couscous with a fork and add to the tomato/herb mixture. Add salt and pepper to taste
  4. Cover and chill in fridge until ready to eat. If you can wait that long.
  5. Live Long and Prosper!

May the Couscous Be With You!

-The McIlvains

Boston Cream Pie {Grain Free, Low Glycemic}

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A few years ago, I went to Boston for the very first time.

Well, that’s not entirely true. The first-first time I went to Boston, I was 20 years old and drove a 15 passenger van with a U-Haul trailer through downtown during a baseball game.

It was harrowing.

I was running on four fitful hours of up-right van sleep, and had about zero experience with big city traffic.  Did I mention that the van was full of a bunch of kids my age?  Because it was.  Who thought that was a good idea?  And WHO put me in the driver’s seat and deemed me qualified to navigate through downtown Boston during a Red Sox game while transporting 14 other human lives?  Holy moly, sometimes I’m amazed that I’m alive and haven’t killed anyone.  Anyway, I don’t really count that trip since we didn’t actually stop in the city and I spent most of my time there in a cursing, white-knuckled terror trying my hardest not to explode the world.

So, the second-first time I went to Boston I was about 10 years older, well-rested, traveling solo, and intent on eating  Boston Cream Pie at Bread & Chocolate Bakery.  My delightful New England-y friends, Gwyn and Becky, promised to show me the best Boston had to offer.  Unsurprisingly, we got distracted by other food, namely fresh lobster rolls and a cannoli taste-off between Mike’s and Modern.  (Mike’s won.)  I never got my Boston Cream Pie, but that’s okay.  People make me happy, happier than food.  Most of the time.  And I was also in a sugar-induced coma from the 5 cannoli I ate, so I wouldn’t have enjoyed it anyway.  Much.

I still get a craving for it, though.  It’s also my husband’s very favorite dessert of all time. In fact, while I was gone in Boston, he ate almost an entire Boston Cream Pie by himself over the course of three days.  Because apparently, his sad, missing-me feelings tasted like cake and cream and chocolate.

I’ve adapted the dish for easy-making and consumption.  Dangerous, I know.  Spongy vanilla cake atop a creamy layer of sweet cream cheese, swimming in rich, dark chocolate.  Who needs Boston?  Or a complicated layered dessert?  Or a 15 passenger van?

BOSTONCreamCake

Ingredients for cake:

  • 1/2 cup coconut flour, sifted
  • 1  cup coconut palm sugar or erythritol, divided (I prefer to powder mine in a coffee grinder first for easier break down while baking)
  • 1/2 cup butter or coconut oil, melted
  • 8 eggs
  • 1 package cream cheese, room temperature
  • 1 vanilla bean, scraped (Take a knife tip and split the bean open. Using the dull side of the blade, scrape.)
  • 1 Tbsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 tsp baking powder
  • 40 drops Vanilla Stevia liquid, or 1/2 cup coconut sugar or erythritol
  • pinch of sea salt

Directions for cake:

  1. In a mixing bowl, combine flour, 1/2 cup erythritol, and baking powder and blend.
  2. Stir together 6 eggs, stevia, vanilla bean, butter, apple cider vinegar, and add to dry ingredients with an electric mixer.
  3. Spread batter into a greased 8×8 glass baking dish.
  4. Cream the remaining 2 eggs, cream cheese, 1/2 cup erythritol, vanilla extract and 20 drops stevia in a bowl.
  5. Pour mixture on top of batter.
  6. Bake at 350 degrees for 40 minutes.
  7. Remove from oven and allow to cool for 20 minutes.

Chocolate Sauce:
Take 2.5 ounces of super-dark chocolate (80% or more), and melt with 2 Tbsp of butter or coconut oil over your make-shift double boiler.  Sweeten with stevia to taste, and add a Tbsp of heavy cream if you want a more liquid consistency.

Assembly:
Cut pieces of the cake and turn upside down so the cream cheese layer is on the bottom.  Drizzle the chocolate sauce over the top and serve slightly warm.

I never promised that this was low calorie or even healthy.  But in reasonable quantities, it will soothe your cravings and give you something really tasty.

Go Sox!
Carrie

Star Anise Shortbread {Paleo}

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Sometimes, you do crazy things to get a job.

Several years ago, I was feeling slightly disillusioned with the non-profit sector (which I had worked in for over a decade at that point) and really wanted to try something new.  I had mad administrative skills but I wanted to be in an environment where my skills were appreciated without the pressure of saving the world.  Okay, maybe that’s a TAD melodramatic.  But just a tad.

When an opportunity came for me to work for my favorite doctor, I jumped at the chance.  It was the single best professional decision I’ve ever made.  In this job, my confidence was restored, my skill set broadened, and my body healed right along with my heart.  It was the best kind of job.

When we decided to leave our city and have a new adventure in the Pacific North West, I was heart broken to leave my favorite job and my favorite doctor.  I had a glowing recommendation to carry with me along with my new skill set and healthy body.

After working in a job I wasn’t thrilled about for a few months, I began looking for other positions.  My friend and also my former boss connected me with a doctor who was looking for administrative help.  I was determined to woo him.

I went to his office.  I dropped off my resume with a batch of paleo shortbread cookies.

Three weeks later, I had a new job.  Coincidence?  I think not.

While I would love to think that I earned that job all on my own, I’m pretty sure these nifty little shortbread cookies had something to do with it.  Yep, I said NIFTY.  Because shortbread is classic and can handle words like “nifty” and “neato” and “groovy”.

I can’t guarantee your future employers will love these as much as I do. However, I can guarantee that, unless they have a nut or egg allergy, they will adore these treats.  And you probably will, too.

(If you are looking to cut back on sugar, you can substitute erythritol 1:1 in this recipe.)

shortbread

Ingredients:

  • 2 cups blanched almond flour
  • 1 egg
  • 1/2 cup coconut oil (or butter)
  • 1 cup coconut sugar or erythritol
  • 1 tsp baking powder
  • 1/2 tsp anise extract or 1 tsp finely ground star anise
  • 1/4 tsp almond extract, or 1 tsp vanilla extract
  • pinch of sea salt

Directions:

  1. Combine flour, erythritol, and baking powder (and ground star anise if you use it)
  2. Combine egg, coconut oil, extracts, and stevia
  3. Add flour mixture to egg mixture and form into a log shape
  4. Wrap dough tightly in plastic wrap or foil and refrigerate for at least five hours (I chilled mine overnight and it was great)
  5. Once chilled, slice dough and place on a parchment paper-lined cookie sheet.  Sprinkle a TEENY bit of sea salt over the top.
  6. Bake at 325 degrees for 12-17 minutes, until just slightly browned around the edges.
  7. Allow to rest for a few minutes on the baking sheet. Transfer to a cooling rack and allow to cool completely before serving.

Have you ever done anything unorthodox to get a job?  What was it?  I want to know!

Your Favorite Paleo Cookie Monster,
Carrie