Sunday, 29 September 2013

Birthday Dinner

Coconut Cake with Coconut Cream Cheese Frosting (not quite Paleo)
Hard to believe, but Youngest Son just turned 39 years old, and Beautiful Granddaughter turned 19 years old the day before that.  My Dad has always said "The older you get, the faster time goes." and, as I get older, and my children and grandchildren get older, I would have to agree with him.

I haven't had the opportunity to make Youngest Son a birthday dinner for a number of years as he has been living in Kamloops for the last few years.  Youngest Son and Beautiful Granddaughter are also trying on the Paleo lifestyle for fit so, of course, the dinner has to be (almost) Paleo.

Tonight's menu:

Paleo Granny's Baby Back Ribs (the easiest rib recipe ever!)
with choice of tomato-based BBQ sauce or Paleo Carolina Gold BBQ sauce

Asian Ginger Coleslaw (from Dana Carpender's 1001 Low-Carb Recipes) using Paleo mayo, of course

Mashed Cauliflower with Bacon

Coconut Cake with Coconut Cream Cheese Frosting (from Make it Paleo by Haley Mason and Bill Staley)

The ribs are Paleo, made with good quality baby back ribs from Seafair Gourmet Meats, seasoned with Nom Nom Paleo's Magic Mushroom Powder (buy her iPad App to get the recipe - but it is well worth the $5 for that recipe alone).

Paleo Granny's Baby Back Ribs
  1. Pork baby back ribs - I used one rack for person, expecting some leftovers, brought to room temperature.
  2. Sprinkle both sides of ribs with the Magic Mushroom Powder (or any seasoning you like - or just salt and pepper works too).
  3. Turn the oven onto 300 degrees.
  4. Wrap each rack separately in a double layer of tin foil, folding the edges tightly into a package.
  5. Place the packages on baking sheets, and put in the oven.
  6. Cook for 3-4 hours.
  7. Remove from foil, cut up and serve with your choice (or mine) of BBQ Sauce.
Paleo Granny's Tomato-Based BBQ Sauce

1 Tbsp. olive oil
1/2 medium onion, finely chopped
2-4 cloves of garlic (depends on how much you like garlic), finely minced.
1/2 - 1 tsp. Chipotle powder (depends on how spicy you want it)
1/2 tsp ground cumin
1/4 tsp. cayenne powder
1/2 tsp. paprika
1 large can of crushed tomatoes
1/2 cup coconut sugar (you could also use honey or maple syrup)
1/2 cup apple cider vinegar
salt and pepper
  1. Soften the onions and garlic in the oil.
  2. Add all the spices, stirring so nothing burns.
  3. Add the remaining ingredients and simmer for about ten minutes.
  4. Using an immersion blender (or regular blender - but be careful with the hot liquid), puree the sauce.
  5. You can serve right away, but flavours are always better if you make it ahead of time.
Paleo Carolina Gold BBQ Sauce
(from Honestly Delicious)

4 strips bacon, diced
1/2 medium onion, minced
2 cups yellow mustard (must be yellow)
3/4 cup raw honey
1 Tbsp. garlic powder
1 Tbsp. paprika
3/4 cup apple cider vinegar
salt and pepper

  1. Saute the bacon and onion for about 15 minutes.
  2. Add the remaining ingredients and simmer for 15 minutes.
  3. This BBQ sauce can be served right away, or let the flavours develop in the fridge for a day.
Asian Ginger Slaw
(Modified to be Paleo)

4 cups finely shredded napa cabbage
1/4 shredded carrot
2 scallions, thinly sliced (I am not a fan of raw onion, so I left it out)
1/4 cup celery, thinly sliced
1/4 cup mayonnaise (I made some Paleo mayo)
1 tsp. grated fresh ginger
2 Tbsp. rice vinegar
1 tsp. coconut aminos
1 tsp. honey
  1. Combine the cabbage, carrot, scallions if using, and celery in a salad bowl.
  2. Add the remaining ingredients and toss well.
Mashed Cauliflower with Bacon

1 large head of cauliflower, cut into pieces
1/4 cup of butter or ghee
4 strips of bacon, diced and cooked
salt and pepper
  1. Place the cauliflower pieces in a large saucepan, cover with water and cook until fork tender - don't over cook.
  2. Drain well and add the butter or ghee.
  3. Using an immersion blender (or potato masher), mash the cauliflower.
  4. Add salt and pepper to taste.
  5. Stir in cooked bacon and serve.

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