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Fighting Alzheimer’s and Dementia with Diet

22 Aug

As many of you know, my 89-year old mother suffers from dementia and has for the past several years. I’ve watched her and the residents in the memory care facility she lives in suffer through these tragic diseases. Esposita has long been researching the effect diet has on preventing dementia and Alzheimer’s Disease. There is lots of evidence to the fact that diet plays a huge role. In fact, as we study more, I can look at my mother’s eating habits during the past 20 years and I am convinced this was a factor.

I subscribe to a cool newsletter on aging that I started getting when my mother started showing signs of dementia. It’s called Silver Planet. Today, I received a newsletter with this excellent article on diet and preventing these two dreaded disease. It matches up perfectly to what Esposita and I have read. I want to share it with you. The author’s name is Laura MacDougall and she is a chef and owner of Home Plate Advantage.

Read the article

Eat well (and healthy for your brain),

Jefe

© 2013 The Food Jefe. All Rights Reserved

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Flax Tortillas

18 Aug

Last night for family room tailgating the Seahawks game, Esposita made a gluten free tortilla that was simply out of bounds. Even the people who like flour loved it. For those of you eating Paleo, or who simply want to cut down on your gluten and wheat, listen up…

(To our dear friend, Lauren who is allergic to flax – don’t try this at home!)

1. Take 1/4 cup ground flax seed
2. Mix with 6 tablespoons of hot water. Mix to egg-like texture.
3. Mix that with 1 cup ground flax seed (yes -again)
4. Add 2 tablespoons of coconut flour
5. Knead and divide into 4 tortillas
6. 30-40 seconds on each side on the grill
7. A little salt and any seasonings you like. She added some homemade Goya sauce. You cad add salsa or other Mexican style mixes.

That’s it. Esposita made a double batch since we had fellow tailgaters. We did have other homemade tortillas from Central Market, yet Esposita’s flax tortillas were a hit!

P.S. recipe listed on Top 10 Paleo breads online…

Eat well,

Jefe

Copyright 2013 The Food Jefe. All rights reserved

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Colombian Comfort

22 Apr

This recipe is courtesy of Erica Dinho @colombianrecipe. I encourage you to follow her on Twitter and on her blog

Estofado de Cerdo (see the recipe by Erica here) is basically a pork stew, but oh boy, does it pack a punch.

I won’t re-print Erica’s recipe…I encourage you to click on the link yourself to see it. What I will do is tell you the minor changes Esposita and I made to it and what we thought.

  1. We don’t have any place that sells Yuca here in Poulsbo. We had to call a audible and used sweet potatoes in its place.
  2. Esposita is pushing Paleo, so white rice is out. Granted, rice is a Colombian staple, we made another audible and called in cauliflower in its place.
  3. We didn’t have all the ingredients on Sunday morning, so we started the pork loin roast in the slow cooker with the beer, cumin, salt, pepper, and onion. Erica didn’t mention what kind of beer, so I went with what I had and that is a good old Guinness!
  4. We picked up everything else after Mass and threw it in when we returned. We let it slow cook on high temperature the rest of the afternoon. Since we were having guests and needed a bit more room, we moved it into the oven for the last hour for room and time.

P.S. You can find achiote powder at  your local Hispanic/Latino grocery store. AND, a little goes a long way!

Bottom line, this Estofado was unbelievably good. The flavors were rich and it really was filling. Comfort food Colombian style! The only bad news is that I forgot to snap a phot of it to add to the blog. This will become a regular in our house so stay tuned for a photo later.

Many thanks to Erica for this wonderful recipe. I had gone to her site looking for a salsa for the chicken on Saturday and ran across this. I promise I am a regular on her blog and Twitter now.

Eat well,

Jefe

© 2013 Dan Weedin. All Rights Reserved

P.S.S. Follow me on Twitter @TheFoodJefe. I tweet more than I blog lately as its easier. Hey, I’m up to a whopping 28 followers…who knows, maybe I can hit 30 soon:)

 

Eggplant Lasagna

13 Mar

Eggplant Lasagna tonight Paleo-style. That means NO noodles! Here we go…

In a large lasagna pan, pour in some canned spaghetti sauce (GOOD sauce, no cheapie stuff). After all, it’s Tuesday night…who has time to make sauce?!

On top of the sauce, layer some sliced eggplant.

Next, add a shredded cheese mixture…I favor Parmesan, Italian mix, eggs, green onions, cottage cheese, garlic, and…

Next, grass fed beef and pasture pork.

Then add some more sliced eggplant.

Finally, you add some more spaghetti sauce.

Pop it in the oven for 40 minutes at 375 degrees. Once it’s done, let it rest for 10 minutes.

Delicious. And the good news is you avoid the carbs from the noodles.

P.S. add some more Parmesan on the top and a nice red wine on the side for your drinking pleasure!

Easy peezy…

Eat well,

Jefe

Copyright 2013 The Food Jefe. All Rights Reserved

New York Kind of Night – The Results Show

10 Mar

Okay, here’s the deal with the New York Steak…

I would say there is good news and bad news. I found a recipe from Guy Fieri (Diners, Drive-Ins, and Dives host on Food Network). It was for a Java encrusted steak with a stout sauce. Here’s the recipe link – http://www.foodnetwork.com/recipes/guy-fieri/java-crusted-new-york-steak-with-stout-glaze-recipe/index.html

The steak turned out great. I mixed some medium roast ground coffee with cayenne pepper, smoked paprika, salt, rainbow peppercorns, and garlic powder. I substituted honey for the brown sugar. I took the steaks and rubbed them into the mix. Really caked it on. Then I seared them in the pan for 3 minutes per side and threw them in my oven at 425 degrees for 10 minutes. They then got to rest for 10 minutes after all that cooking. Turned out a little more than medium rare. I only had two steaks instead of what he called for with four, so I think I could have gone a little less time on the oven. I liked the seat and the crunch from the java glaze, so I would keep that part the same. Maybe 8 minutes in the oven for two steaks.

I did NOT like the stout sauce. Maybe I should have used a lighter stout than the Guinness I did use. Even with adding the honey, it was too bitter. Fortunately, I tried it in advance and wasn’t impressed. I served it for me (Esposita tried the sauce and said “no para mi!’) like an au jus sauce – off to the side. I gave it a few tries and I was right on board with Esposita (no para mi!)

We both agreed the steak by itself was flavorful and packed a fun little kick with the cayenne pepper. I might go a little smaller grind next time, but I was overall happy with the New York steak part of the meal. We begged off on making the sweet potato fries and just wimped out with some tasty sweet potato chips and peas.

Bonus: Esposita concocted a nice Tequila cocktail. She took a cue from my Senorita Cinnamon recipe and mixed some Jose Cuervo Black with OJ and tonic water. Throw in an orange slice and it was a very refreshing adult beverage. I had two…one to cook with and one to eat with!

Try the steak amigos. You can use Guy’s recipe linked above and play around with it. I recommend the honey over the brown sugar for those of you on Paleo or trying to watch that sugar intake. It’s a purer form of sweetener and I actually like it better.

Eat well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

Curry Pork Burgers

17 Feb

I have a freezer full of sumptuous ground pork. I took a pound of it and made up (with a few tips from the Internet) a new pork burger that you should try. Here’s how it rolls…

  • 1 lb. ground pork. The better the quality, the better the result (duh).
  • Add one egg
  • Add some (remember I go with the eye-test on measurements) curry, cumin, ginger, salt, pepper, and garlic. It was for lunch so I sped up the process by simply using ground spices on all of them.
  • Mix really well. For some reason, pork takes a little more work to mix the ingredients together. However, they really roll nicely into patties.
  • Got my George Foreman indoor grill all fired up. Ready and willing to take on the 5 patties the 1 lb. makes.
  • Grilled for 9 minutes (and a little change).

They came out perfectly. The curry was definitely noticeable, but not overpowering. The balance of the spices married together very nicely. I placed the burger on top of coleslaw that was left over from the previous evening’s diner and VIOLA…a great Saturday lunch!

Give it a try and let me know what you think.

P.S. For my Paleo pals, this is all Paleo, baby!

Eat Well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

Mad Scientist #1

11 Jul

I was on my own for dinner the other night as Esposita and Kelli went out for a girls wine tasting event. I was left with very little in the kitchen. I felt like I was on Chopped without the pantry. No worries…my mad scientist hat popped on!

You can never go wrong with grilled burgers. I had some wonderful grass-fed beef, so that’s where I started. I am staying away from bread (going Paleo!), so I found some frozen chopped spinach in the freezer. I also pulled out some nice, white corn. The plan was to put the grilled burger on top of the spinach and add the corn to the side.

I took out about a pound of the beef and started working it over. I added two eggs, olive oil, salt, pepper, wasabi mayonnaise, and honey. Honey-wasabi burgers…yeah!

The only problem is that the mad scientist doesn’t measure things out…he just goes crazy. As I started to form the patties…well…it was mushy. I knew Esposita would want some when she got home and I’d already added the honey. I couldn’t add bread crumbs. So, I took the other pound of beef out and added it all in. Worked out well as far as patty forming. I did notice however after it was done, that I didn’t get the flavors of wasabi and honey that I would have liked. The experiments will continue until I get it right!

While those were busy grilling, I had the corn cooking on the stove and I was sauteing the spinach with garlic powder, olive oil, salt, and a little South African heat. Yum!

Overall, I was happy. The burgers were good, although I think I needed to add a touch more flavor. Next time!

I love the mad scientist because it’s a chance to take a few risks. You never know when you discover a true “monster!”

Eat well,

Jefe

© 2012 The Food Jefe. All Rights Reserved