Makeover Success!

Grammy Would Be Proud.

After I posted the recipe “Mom’s Flank Steak” on this blog, I found out from my father that the recipe was actually not originally Mom’s, but my Grammy’s!  (Grammy was my Dad’s mom. I called my mom’s mom “Grandma” for anyone who’s curious.) Apparently, Grammy gave my mom the recipe before I was even born! Boy am I glad she did. Dinner tonight was *fan-tastic*.

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Flank steak with mashed potatoes & broccoli… 100% paleo. It doesn’t get a lot better than this. 🙂

Monday, I had to pick up more ingredients, so Tuesday, I made the paleo ketchup and Worcestershire sauce. This morning, I made the Catalina dressing, and tonight, we had (in the words of my hubby) “fuckin’ delicious” flank steak.

I *did* have to make some revisions to one of the recipes, though!  I promised you that I’d let you know if we had to make any changes, so here we go!

Paleo ketchup that makes the grade!

(Revised!)

This was adapted from a highly-rated ketchup recipe on Allrecipes.com and the rich and deep-flavored ketchup on Paleo Diet Lifestyle. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in the fridge.

Recipe makes about 5½ cups

2 Tablespoons extra virgin olive oil
2 stick of celery, chopped
½ fennel bulb, chopped
1 Tablespoon fresh ginger, grated
1 small bunch of fresh basil leaves
30 ounces tomato paste
3 Tablespoons honey
3 Tablespoons white vinegar
1½ c. cold water
2 teaspoon smoked paprika
1½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground coriander

Directions

  1. In a frying pan, heat up 1 Tablespoon of extra virgin olive oil.
  2. Toss in the celery, fennel, ginger, and basil and cook until the vegetables are tender.
  3. Add 1 tablespoon of extra virgin olive oil to the contents of the frying pan, and put it all into a food processor.
  4. Blend into a paste.
  5. In a large (preferably glass) bowl, stir the green paste, tomato paste, honey, and vinegar together.
  6. Pour the water into the bowl and continue stirring until smooth.
  7. Add the spices (paprika, salt, pepper, garlic powder, onion powder, and coriander) and stir to combine.
  8. Transfer to a container (or a few containers) that is (are) good for refrigeration.
  9. Refrigerate at least 4 hours before using.

 

I hope you enjoy!

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