Okay, so ignore the fact that the steak is a wee bit overcooked. Long story short, I have the worlds most sensitive smoke detectors. I cooked the steak, then turned the broiler on for a second in order to get a little more color on the meat. Turns out, that was a bad idea, and the smoke detectors decided to take offense to my cooking method, so I had to shut off the oven, then keep the steak in there, for fear the sprinklers would go off or something. Soooo, steak: overcooked. HOWEVER, it is still wicked delicious. Even overcooked, it was outrageously good. It’s stuffed with a red pepper pesto and some wilted spinach and caramelized onions. (I also served it on a bed of the red pepper pesto, holy crap that stuff is amazing.) Now, this is a little labor intensive, but totally worth all the work. There are a few steps.
Oh man, sorry it’s been so long! My poor computer was finally just about dead. But, I’m happy to report, the old beast has finally been replaced! (YAY!!) This computer is badass, and has enough food picture storage to last a good long time.
Anyway… Zucchini noodles and pesto marinated chicken with a creamy coconut pesto sauce. This is really a comforting meal, with a nice creamy sauce paired with flavorful marinated chicken and the long zucchini noodles. The pesto is made with no cheese, and the creamy aspect of the sauce is all coconut milk, so it’s very gentle on the ol’ gut as well.
I apparently got side tracked during the cooking process. The pictures aren’t as thorough as they normally would be. Which might not be terrible, but whatever 🙂
That there photo above is courtesy of my dad, Joe Stanton.
So, I wanted something Thanksgiving-ey, and decided that I could something with cranberry sauce. I didn’t want to add a ton of sugar like most even homemade cranberry sauces have, so I decided that apples were the way to go. I knew that they would make an awesome sauce because well… apple sauce is awesome! This sauce takes a bit of time, however it is DIRT SIMPLE. The most pain in the ass part of it is prepping the apples.
This sauce can certainly be served chunky, but I personally prefer a jelly style cranberry sauce, so I stick this stuff in a blender. It is SO GOOD, so go make it now. It can be served like either cranberry sauce OR apple sauce would be. I would absolutely think about using this in place of apple sauce in recipes that call for it. (Dear crock pot… you, this sauce, and some pork might be hanging out sometime soon.)
First of all, to the folks that have been visiting from Norway, Hei og velkommen! (Um, I tried at least?) I’m truly delighted you are here! WordPress is so cool… it tells me where people are visiting from. And I’m not going to lie, seeing this little blog float across the interwebs into other countries absolutely delights me.
Now for tasty eating: This is another one of those eat only every once in a while foods. But with Thanksgiving coming up, I wanted to start coming up with some fancy eatin’ recipes that would fit the bill in case I have any company. This will bridge the gap perfectly between non paleo eaters and those of us who try and keep it clean. Sure, it shouldn’t be guzzled every day. But for special occasions where one might want a real WOW factor, it’s perfect.