I have the best hubby in the world.  After about two months of my not-so-subtle hinting that I was dying for a sous-vide machine of my own (love you, Richard Blais!), my lovely husband hooked me up with the oh-so-gorgeous SousVide Supreme. Plus, my wonderful mom and dad completed the package with a counter-top vacuum sealer. Behold.

My Brand-New SousVide Supreme

Cooking sous-vide (or “under-vacuum”), is method of cooking wherein food is vacuum-sealed in plastic bags and then dunked in a (precise!) temperature-controlled water bath for extended periods.  This method allows you to cook food at the exact temperate at which you’d like it to end up (i.e. 134 degrees F for a medium-rare ribeye). Because of the slow cooking time and constant temperature, foods are cooked evenly all the way through to a precise level of “doneness.” Foods, such as animal proteins, can then be finished with a pan sear or kitchen torch to give it that additional flavor and texture that we all love.

More about my first sous-vide experiment after the jump!

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Bacon-Wrapped Mini Paleo Meatloaf

I grew up loving my mom’s meatloaf. Really!  I have no problem with the idea of multiple ground meats mixed together with some veggies and tomato sauce and baked to perfection. The only way I can see making it better is to cut the gluten and add bacon (words for life, eh?). Most recently I tried the Seriously Tasty Paleo Meatloaf over at Health-Bent.com – loved it and wanted to make it my own.

So, here is my take on some fun mini-meatloafs that would be great for a casual get-together or family meal… and everyone gets their own!  I’ve opted to include veggies directly in the loaf in this recipe, but if you’ve got persnickety young ones, it tastes great without ’em, too.

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Sliced Filet Ready for My Dinner Plate!

I have a confession to make. I have always been intimidated by the idea of cooking my own steak.  Pre-Paleo, I cooked primarily Italian fare and baked goods, with maybe some chicken here or there, but steak seemed like the domain of dads and steakhouses.  Earlier this year, I made the decision to conquer my fear of the steak (because let’s face it, steak is gooood).

For inspiration, I looked to Ina Garten… she has a recipe for steakhouse steaks with Roquefort chive sauce that inspired me to cook my own filets for the first time.  Now, here’s how I conquer the steak…

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This is my go-to breakfast during the week… Takes about 10 minutes to make, during which time I put together my big bucket of salad and servings of turkey for my at-work meals. It’s the happy result of an experiment from when I was in my super-strict Zoned Paleo phase, and it tastes just like a juicy, delicious hamburger.

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