Paleo Maple Banana Bread

This recipe is super easy, it actually kind of reminds me of that stupid infomercial at 3am for this book on “dump it” recipes.  If you’ve seen it, you’ll laugh.

I got it from my favorite Paleo recipe book so far, its amazing and the recipes come out delicious every time.  I’ve especially been interested in it since I’m one for comfort food.

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Coming from Chicago, and from a pizza 24/7 eating family, I grew up on comfort food.  Unfortunately Paleo doesn’t always coincide with this lifestyle, so I found this book to be a great mediator of my two worlds.

A part of this world was my mom’s infamous banana bread.  I crave for it all the time.  Banana bread is a gift to man, but my mother’s banana bread is a gift for the gods.  And the thought of eating it and feeling sick afterwards bothers me, so I had to find some sort of alternative.  Here it is!  Although it will never be the same as my ma’s masterpiece, it’ll do.

…That means it’s really f*$%ing good.

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Ingredients:

1/2 cup coconut flour

1/2 cup tapioca flour

4 eggs

1/2 teaspoon of baking soda

1/2 cup Butter, melted (you’ll use it to butter the pan too)

1/2 cup Maple Syrup

2 large Bananas (1 cup) – ripe and spotty, so they’re extra sweet

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2  teaspoon grated nutmeg

1/2 teaspoon grounded cloves

1/2 teaspoon powdered ginger

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Process:

Okay I’m just going to write this right out of the book, and it’s their property, so ya know.

1.) Preheat oven to 325 degree Fahrenheit.  Lightly grease a 1.5 quart oven-safe loaf pan.

2.) In a large bowl, whisk together butter and maple syrup, then whisk in mashed banana and eggs.

3.) In another large bowl, whisk together coconut flour, tapioca flour, baking soda, and spices.

4.) Whisk the dry ingredients into the wet ingredients, and mis until thoroughly incorporated.  Pour the batter into the loaf pan.

5.) Bake until the edges are golden brown and the center of the cake is cooked through, about 50 minutes to 1 hour (I only needed 45 to 50 minutes).  Let the cake cool before removing from the pan.

And there ya go, man, enjoy!

Bacon Jam Recipe!

Over in good ol’ Philly, my boyfriend made Bacon Jam yesterday!  It’s apparently crazy delicious and, I mean c’mon, it’s bacon.

Mark’s Daily Apple by the way – the website from that link – is fucking awesome.  I think that’s the first “fuck” I’ve written on my blog, but it’s a well deserved first “fuck” (that sounds more sexual than I want it to be).  But really, if you are interested at all about Paleo, good food, a healthy lifestyle, I’d follow his website.  That’s what I first started reading and wouldn’t ya know it, I’m hooked.

Anyway, back to bacon.  He made jam and it was an easy recipe to follow.  So it’s tasty and convenient – like McDonalds…but not.

Ingredients:

He lined up all the ingredients for ya :]

He lined up all the ingredients for ya :]

 

  • 12 to 16 ounces of bacon (340 g to 450 g)
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 teaspoon chili powder (5 ml)
  • 1/4 teaspoon cinnamon (a pinch)
  • 1/2 teaspoon unsweetened cocoa powder (2.5 ml)
  • 1/2 of a chipotle pepper en adobo, chopped (or more, but these canned peppers add a lot of heat)
  • 2 tablespoons sherry vinegar (30 ml)
  • 1 tablespoon maple syrup (15 ml)
  • 1/2 cup strongly brewed coffee (120 ml)
  • 1/2 cup water (120 ml)

(I copied these right from Mark’s Daily Apple and take no credit for the original creation of bacon jam)

Process:

 

First, he cut everything up and got ready to cook it all in the pot

First, he cut the bacon up and cooked it to a light crisp, not completely crispy so there was enough fat to cook the rest of the ingredients.

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With the bacon fat, cook the garlic and shallot for a few minutes. Add the chili powder, cinnamon, cocoa powder, chipotle pepper, vinegar, maple syrup, coffee, water and the bacon.

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Simmer for about 1 hour, stir occasionally and add a little water if the pot begins to get dry. The finished product should be thick and syrupy.

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Put in a food processor and pulse a few times to blend just a little, leaving the texture somewhat chunky.

Done and done! After refrigerating it for a little while, it was delicious, spreadable, and a great addition to anything you like to have things spread on.

Done and done! After refrigerating it for a little while, it was delicious, spreadable, and a great addition to anything you like to have things spread on. Also, it last for a few weeks!

Let me know how it goes for you if you make it, I’d love to hear other people’s responses.  Bacon, yay!

 

Made first batch of Vault Beer – IPA! (Part 1)

My friends Nick, Jordan, and I have decided to start making beer.  We’re like “beer is really cool, I love to drink beer, how does one make beer?….wanna make beer?”…that, more or less, is how the lengthy conversation went.  So we made beer last night at Nick’s house, and started with the ingredients for an IPA.

 

Almost all the tools we used

Almost all the tools we used

This is after the water was heated to 170 degree Fahrenheit, and we dumped all the grains, through a large tea bag for 20 minutes

This is after the water was heated to 170 degree Fahrenheit, and we dumped all the grains, through a large tea bag for 20 minutes

After the grainy water boiled for awhile, we added the hops in a half hour at a time, stirred, then immediately had to cool it off with a copper coil and ice surrounding the pot.

After the grainy water boiled for awhile, we added the hops in a half hour at a time, stirred, then immediately had to cool it off with a copper coil and ice surrounding the pot.

Once it was cooled down, we started transferring it to the glass thing (it has a fancy name that I completely forgot)

Once it was cooled down, we started transferring it to the glass thing (it has a fancy name that I completely forgot)

Then we added an extra 2.5  gallons of water and the yeast so it was a total of 5 gallons of beer that'll be made.

Then we added an extra 2.5 gallons of water and the yeast so it was a total of 5 gallons of beer that’ll be made.

So now we wait!  It’s currently sitting in Nick’s vault (yes, he literally has a vault in his basement that’s larger than my house), and we’ll transfer it in a couple weeks to another glass thing, wait till it ferments some more, then it’s bottle time! I’ll keep you posted as I go!

Beer recommendation!

I came across this lovely beverage at the beercade in Chicago, and it was the second best thing about that night (besides playing old arcade games for free). It’s extremely smooth, served in a can (way better for the quality of the beer), and perfect for the cold weather that was the end of February at that time. I tend to like porters and stouts during the winter/fall time for some reason. Maybe because they’re dark and thick…like winter? I don’t know. However, if you enjoy the rich coffee taste, you’ll love this beer. It’s like it took your favorite morning pastime and added alcohol to it. Check it out!

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The wonderful world of Beer :]

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Credit: Omar Lozano/Borderzine.com

Looking at that line of taps makes me very happy.  There’s nothing like a good, familiar bar with tasty beer that isn’t just carbonated water (ehhmm..PBR anyone?).  A place where the bartenders know what to ask, know how to pour, and know that a frosted mug is just commonplace.  That’s where the heart is.

As a bartender, I fell in love with beer and its culture.  During high school and the beginning of college I didn’t know there was variety in beer.  I just assumed it was all Miller Lite.  Sad, I know, but I also dirt poor.  Then some of my friends introduced me to an Indian Pale Ale (IPA), and my mind was blown.  It is still one of my favorite kinds of beer, and it brought me to a world of crafty, down to earth folks (because honestly, as much as I really love red wine, there’s a real difference between wine and beer connoisseurs).  Trying new Microbrews, learning about how to make beer, and understanding the history of it all is one of my true passions and something I can never get sick of enjoying.

So!  With all that being said.  I recommend this brands and varieties:

That’s Six Point from Brooklyn, NY.  Tasty as hell, man.  Sweet Action is my favorite and completely full of flavor!

Swwwweet Baby Jesus!  This Porter by DuClaw is incredible when it’s cold out and you just ate dinner.  It’s the dessert that you’re happy you can get drunk off of.  It’s also pretty good for you!  I say that just cuz porters and stouts are filled with vitamins, yum :]

 Credit: Rodney McPhail

Credit: Rodney McPhail

So I learned recently that Indiana has some pretty awesome breweries.  Who’d a thought?  It’s really good though.  I got this IPA called Osiris by Sun King Brewery and it’s heavy in hops, but amazing.  I like strong beers, so this was right up my alley.  Check it out!

But yeah that’s what I got for ya, enjoy!

A PaLeo Tail – Food blog!

http://mcsmf23food.tumblr.com/

So I have a couple tumblr blogs, one being this tiny food blog called “A PaLeo Tail”.  The other one is actually being replaced by this blog.  A lotta blogs happenin everywhere.

Anyway, it focuses on Paleo food, or Primal, or Caveman, or whatever you wish to call it.  That’s what I eat primarily, if I’m not cheating with beer and gluten-free cakes, bread, and pasta.  So if you’re interested, check it out, it’s got recipes, and random food info.

Enjoy!

and here's some bacon just cuz

and here’s some bacon just cuz