Sunday, July 24, 2016

Peanut butter chocolate protein cookies

Awhile back, hubs baked some protein bars and I couldn't believe that there was no flour in them. It turns out, he used the protein powder. The kind that you make protein shakes etc with. So, I am baking regular cookies for something else today and thought I'd bake a batch of protein cookies as well. This might be my favorite recipe so far. 

Peanut Butter Chocolate Chip Protein Cookies

1 cup Peanut Butter (we used organic Valencia peanut natural)
2 scoops vanilla whey powder
2 large eggs
2/3 cup Coconut Palm Sugar 
Nuts, to taste (we used almonds) 
Dark chocolate chips (to taste) 

Heat oven to 325
Cover baking sheet with parchment paper
Mix all ingredients together
Dough is sticky, oil hands with coconut oil and roll about 2 tsp dough into a ball
Flatten slightly & place on baking sheet. 
Bake for about 10 minutes. 
Makes about 3 dozen small cookies. 

Thursday, July 14, 2016

Reverse Seared Eye of Round Roast

I never knew how much I liked science until I realized how much science is involved in cooking. I heard an interview with J Kenzi Lopez Alt about reverse searing and it was fascinating. WHAT? No searing before roasting? That is blasphemy...or brilliance. 
Turns out...brilliance! 
Better yet, SIMPLE brilliance. 

The first time I tried it was a little scary & I had a backup (dine out) plan in place. It was so beautiful that I decided to do one for dinner with guests. Once again it's perfect magic turns a very plain eye of round roast into a luscious juicy center stage kind of carving roast! 

Eye of round is not the fanciest of cuts, I purchased a 3# roast for $17, but the reverse sear method made it taste like a much more expensive cut.  It is quite lean, so if not cooked right, can be quite tough.  Succulent & juicy, the center was incredibly tender and just the right shade of pink. Having seared it in a hot iron skillet, the brown butter & herb coating made for a gorgeous and aromatic crust. 

Most importantly, it was simplicity at its finest. You will hardly believe how easy this was...

It is ideal but not imperative to let the roast come to room temperature before cooking. 
Preheat oven to 225
Pat the meat dry
Place on a rack on the pan (I had a baking rack and a foil lined sheet pan). 

Roast in 225 oven until meat temperature is 125. (For 3# it was about 2 hours)

On the stovetop I browned about 3 T butter and added my favorite steak seasoning. 

Pour the brown butter mixture over the roast.  

Heat a cast iron skillet or large pan on the stove top and brown the exterior of the roast on all sides. 

Let rest 5-10 minutes or until ready to serve.  

I just got the best horseradish that I've ever had so we mixed it with a tiny bit of mayo & Greek yogurt (equal parts) for a delicious creamed horseradish to compliment the richness of the beef.  

Dinner was over hours ago, but after typing all of this I might need to go "check" on the leftover roast! 

Try this and amaze your family & friends with a gorgeous (and economical) roast beef!