I don't have any structured recipe posts for you after the flurry of last week, so I thought I'd just write about the dribs and drabs of what we've been eating lately. Hopefully it can inspire someone!
Turkey Soup: Remember the big pot of collards I made last week? Well I took the leftover cooking liquid and simmered some chopped up vegetables (2 teeny tiny potatoes, carrots, celery, and okra) until tender and then added in all the turkey meat I shredded off the wing that also had cooked with the collards. I added some parsley too. It made a really nice soup that we've been having a cup of with dinner for the past few days.
Apricot Glazed Lamb Chops: This is so easy it's almost criminal. The hardest part is going to the store and finding some apricot preserves that are made with all fruit and no sugar. Once you have your preserves in hand, mix 1/4 cup of them with 1/2 tsp ground ginger. Take enough lamb chops for two people and coat with half the preserves. Broil 5 minutes. Flip, coat with other half of preserves, and broil 5 more minutes. Ta da! Here is a picture of that dinner:
Also on the plate are a simple carrot salad (shredded carrots with parsley and olive oil vinaigrette) and some braised mustard greens with shallots, white wine, and celery.
Skirt Steak with Beer: This one isn't technically paleo, but it was pretty awesome. If you're going to be unpaleo, this is the way to do it. I marinated skirt steak for 24 hours in a mix of wheat-free soy sauce, rosemary, garlic, mustard, worcestershire sauce, black pepper, and dark lager beer (thus negating the wheat-free soy sauce but oh well). Sear it to death in a skillet so it has a nice crust but is medium rare in the center. Yum yum. I think we had it with the turkey soup and a raw fennel salad.
Pork Breakfast Sausage: I finally got around to making sausage for my husband to take to work so he's not eating all the crap that is in the breakfast meat available at his office. It's just ground pork with various seasonings that make it taste like sausage (key ingredient: sage). It's really good. I'll do a proper write-up on it soon. We've been having that for breakfast this week along with blueberries and walnuts.
Apple Fritter Things: I have these in the oven right now and I'm not sure how they're going to turn out. It's shredded apples held together with ground flax seeds and an egg and flavored with lemon zest/juice and cinnamon. You bake them first and then turn the oven heat really low to kind of dehydrate them. They're still in the oven right now. If they turn out any good I'll post the recipe this week.
Fruit Salad: Blueberries have been on sale so we're eating them a lot! I have hit upon my favorite combination of fruits for fruit salad: Pears and blueberries with cinnamon and lime juice. Heaven in a bowl! We also had cantaloupe and blueberries with lime juice and it was pretty good too. The lime juice really has an affinity for the blueberries, I think. I picked up something called "blossom water" at the store today that smells like flowers - I think it might be good on fruit salad too. Maybe rose water would also work! Hmmm...
That's it for tonight. Happy eating!