Delmonico’s Ribeye Steak

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If you are a meat eating human like myself and you have not made an attempt to find the best steak possible, I suggest you start right now by checking out the following recipe that originated way back in 1837! I came across this about 10 months ago while trying to find a classic American recipe that had some originality and flare. I have always loved cooking outdoors over a wood fire. When I learned about Delmonico’s steak and the simplicity of this recipe thats over 150 yrs old I knew I had to give it a shot.  Delmonico’s Restaurant is world famous and over the years they have served several distinguished guests including Abraham Lincoln whose supposed favorite was the Nutmeg Potatoes and Ribeye Steak. This legendary steak has a great concept using a choice cut of meat seasoned with salt, basted with butter while flame grilled over a wood fire. The steak is served with a clear gravy and mashed potatoes seasoned with nutmeg. [Read more...]

Local Project Update – Beef Bone Broth, Deli Roast Beef Video and Recipe Plus MORE!

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Hello dear readers!! We are 2 weeks in with our eating  local project which you can read about here; and I can’t begin to tell you what an awesome and eye opening experience it has been thus far. I feel like I have come full circle and to be honest, to eat food grown in the soil where we call home has been somewhat of a spiritual experience. Not to sound all hippy-dippy (but I’m going to), we as a family have never felt more connected to our community, to each other, and to our health as we do now. I had no idea that this was going to be the outcome of our 100 mile radius food sourcing, but here we are, and I’m happy. Six  years ago, when I first started eliminating processed foods from our diet I was slightly obsessed with what the food WAS on my plate rather than WHERE it came from. Over the last few years I have become more aware of the importance of knowing and trusting our food sources and how the choices I make will impact not just the health and well-being of my family but also the world at large. Thus, the local project has ensued. Here’s what we know about eating locally grown and produced foods and why we have committed to this project:

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Beer Battered Fish-n-Chips and Brother Mark’s Tartar Sauce

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*Note from Sarah: Please welcome my brother Mark to the blog! Mark has been a part of the Everyday Paleo Team behind the scenes for a couple of years now but he’s finally/officially a blogger for EP!

I’ve always considered myself a foodie and as a child I was given the blueprint for what I now consider a true passion of mine. I have fond memories of cooking with my mom and spending time with her in the kitchen was one of my favorite childhood pastimes and most importantly, it really taught me how to be independent in the kitchen as an adult. I used to also love traveling  with my family and a special part of our trips always included experiencing new and local cuisine. I have been eating paleo for over two years now and I never have loved food as much as I do now. Cooking for my family and friends has always been a joy of mine but never as exciting, challenging and rewarding as trying a whole foods, gluten free approach. Fish-n-chips has been on my list of potential new recipes since Sarah first made her tempura batter for her Fried Squash Blossoms found in her latest book Everyday Paleo Around the World Italian Cuisine.

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Holiday Giveaway from Massa Natural Meats, Mooney Farms, and ME!

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THIS CONTEST IS CLOSED: CONGRATULATIONS TO CASEY PORTMAN!!

Tis the season for fun, family, food, and laughter and also appreciation and giving. Because we at Everyday Paleo appreciate all of you, we have teamed up with Massa Natural Meats and Mooney Farms for a giveaway – just because.

What are we giving away you ask?  Well here you have it: One lucky person will win a signed copy of my latest book, Everyday Paleo Around the World Italian Cuisine10 pounds of beef stew meat (yum!) from the wonderful Massa Natural Meats, and an awesome Bella Sun Luci Sun Dried Tomato collection that includes everything you see in the picture; 5 packages of sun dried tomatoes, two jars of sun dried tomatoes packed in pure olive oil, a jar of their tomato and artichoke pasta sauce, and a bottle of their extra virgin olive oil all from the awesome Chico, CA locally owned and operated Mooney Farms!

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Kitchen Sink Soup

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Last night in a rush to prepare dinner, I made one of my fairly standard go to meals; but it always comes out different. I call it “Kitchen Sink Soup” because everything I can find in my kitchen typically goes into it, except the kitchen sink… Before we ate, I took a picture of my bowl (it was so pretty!!) and quickly put it up on Facebook and of course, you all wanted the recipe and of course I want to share it with you! Like I said on Facebook, this soup is more of an idea than a recipe that should be followed to the T so feel free to change it up as you and your tastebuds see fit.

Oh, by the way, when I make (any) soup I make a GIANT pot so we can have leftovers for the next day. For example, the little boys had leftover soup for breakfast this morning topped with a fried egg (from our very own chickens). Deliciousness in a bowl!

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