It’s 50 degrees and sunny today. I’m declaring winter dead. Officially. My name rhymes with weather, so my word actually holds some weight. To celebrate the non-depressingness of today, I got a great massage for $15 this morning, had a Bloody Mary with a friend, ran 3.1 miles, raked a portion of the yard, and took a shower. After planning the meals for the week (Slow Cooked Chicken Adobo, Beef & Cabbage Stir Fry, Salmon, Spaghetti Squash Crusted Quiche, Swedish Meatballs, and Amaretti Thins (for dessert)), I started this blog post, wrestled with whether or not to buy running tights from REI (said no for now – super proud of myself), and then went to the store. And that’s my March 29th so far.
Last week I made a couple of tried and true recipes and one newbie.
1. Oven-Baked Paleo Pork Ribs. I put the spice rub on these ribs the night before, and then put them in the Nesco on 200 for about 6 hours. While I was at work, Tim kept a close eye on them and took them out right when they were fall-off-the-bone tender. As I mentioned in an earlier post, I’ve tried the bbq sauce mentioned in the recipe, and it did not turn out AT ALL for me, so I didn’t make it again. We saved the juice that cooked out the ribs, however. It mixes with all the spices and makes a super tasty sauce for the meat.
2. To accompany the ribs, I tried a new recipe, the tantalizingly named, Broccoli Salad. The mix of bacon, raisins, sunflower seeds and bacon sounded very interesting. I sauteed the sunflower seeds in the bacon grease and added some salt to them. I left out the onions, as Timmy Tee is not a fan of raw onions. This turned out amazingly delicious. Tim and I both loved it, even though I typically do not like raw broccoli. Here’s a pic of the ribs, broccoli salad, and the kimchi Tim made.
This morning I prepared supper for tonight – pork chops and sweet potato salad. I’m using a garlic ginger marinade I found in an Allrecipes magazine, so I can’t link to it, but I sure can show you a picture of it! Tim is grilling these babies up as I type.
Here is the recipe for the potato salad. It seems as if whenever I make paleo mayo, I can never use it all before it supposedly goes bad (3 days). I had some leftover mayo from the broccoli salad that I made last week. It still smelled totally fine, but I was wary of using week-old mayo. Instead, I added some rice wine vinegar, olive oil, and mustard to the potatoes and accouterments. It turned out really good, and you can’t even tell it doesn’t have real mayo in it! I think I’ll continue to use this shortcut in the future and save myself the expense of wasting 1/2 a cup of premium quality California olive oil.
And that’s it for today! Tomorrow is supposed to be even more beautiful, so we are planning a 30 mile bike ride. I’m going to be falling asleep at my desk on Monday… I need to find a job where I can cook, eat, run, and bike for a living!
Hope you have a great Saturday!