This is our special Pfalzgraff Birthday Plate. It comes out three times a year to celebrate.
My Hubby’s (also now known as Captain Caveman!) birthday was yesterday. He’s been working ungodly hours lately (meaning LOTS!) so I wanted to make him a special meal on the one day he managed to get home at a decent hour.
Steak and bacon green beans with mushrooms and onions were on the menu, with carrot cake whoopie pies for dessert. [All Paleo, of course!]
I get our grass-fed beef in bundles for variety and best price. Lakewinds gets fresh steers from Iowa every week and butchers them to order within days. It’s always good, but I was absolutely gobsmacked when I opened the ribeye steak packets – they were a full two inches thick! Whoa!
Take a gander at these! Just one fed all three of us for dinner. Wowsa. That’s an 11″ diameter pan, btw…
I’ve found that my food preparation has greatly simplified since going Paleo. Rather than a complex seasoning, marinades or other techniques popular in “conventional” kitchens, I prefer to let the [quality] food speak for itself. So the steaks were seasoned only with Himalayan pink salt and grilled on medium 10 minutes each side. Soo tender and tasty!
Sauteed the green beans in bacon fat and added some (pre-sauteed) mushrooms & onions – a staple in my fridge – and a bit of bacon crumbles atop to complete.
These Carrot Cake Cream Pies from Primal Cravings are about the most complicated food item I’ve prepared in a while. Since we cannot tolerate dairy (cream cheese) I made the maple cinnamon frosting from Paleo Indulgences instead. Mmm.. We didn’t even get the chance to insert and light a birthday candle!
Carrot Cake Cream (aka Whoopie) Pies
This recipe made the perfect cakes for this treat – consisting of almond butter, eggs, shredded carrots, raisins, maple syrup, cinnamon and baking soda. Paired with maple cinnamon frosting, it was a perfect Fall Birthday treat!