Paleo Paprikas (A.K.A. YUM)

When I was a little girl, my Hungarian grandfather used to sit me on his knee and sing in his characteristically off-key alto "Amber-Rose; Amber -Rose," and with each syllable he'd bounce me up and down to emphasize his adoration. And I adored him.

Grandpa Ernie died when I was in the third grade. Since I was so young, I really only remember snippets: his gray hair slicked smooth with gel in an endearing comb-over that barely concealed his bald spot; standing on top of his feet and twirling around the living room to Frank Sinatra like a real lady from a by-gone era; Grandpa calling the trash the "rubbish bin;" and the fact that he drank cranberry juice cocktail all day and "CC" whiskey and club soda on the rocks all night.

Looking back I realize I have forgotten a lot too: how he smelled, or what he ate for breakfast. And I feel as though he's missed a lot as well: conversations too mature for seven-year-olds to have; that first drink shared together as adult people; a dance at my wedding. But all this aside, I will never forget "Wiener Paprikas."

As legend goes, my grandpa loved this dish so much that he swore up and down that one day he would open his own restaurant. I can still picture him now, a big bellied Hungarian man in a vintage cotton burger joint cap and a stained apron slicing onions inside a food truck. When you break it down, Wiener Paprikas is little more than some diced up hot dogs simmer in tomato soup with a lot of paprika and onions all a top a huge scoop of mashed potatoes. But trust me, there's a reason why Grandpa was convinced he could make a living off of it.

Of course, the typical ingredients really don't work in my Paleolithic diet, but I am not about to let that stop me from enjoying a family staple. So this ones for you Grandpa!

Wiener Paprikas: Serves 2-3
-5 Hot Dogs (all natural grass fed is best) sliced
-2 tomatoes blanched, peeled, and diced
-1/2 can of tomato paste (organic)
-1 large white onion sliced
-Paprika (Hungarian sweet and hot)
-1 tsp each oregano, thyme, marjoram
-Olive Oil
-Miced parsley for garnish

1. Sauté onion in about 2 tbs of olive in a large fry pan until translucent.
2. Add enough sweet paprika so that the entire contents of the pan is covered and red (about 1 TBS). Add 1-2 dashes of hot paprika or to taste
3. Add to tomatoes, tomato paste, and herbs. Cover and simmer for 8-10 minutes or until the tomatoes break down and the sauce thickens.
4. Add hot dog slices and simmer until cooked through.
5. Serve over mashed cauliflower and garnish with parsley.

Mashed Cauliflower:
-1 head of cauliflower broken into small florets
-1/4-1/3 C. Home-made chicken stock
-1/2 tsp pepper
-Salt to taste

1. Boil/steam cauliflower in chicken stock for 20 minutes or until very tender.
2. Drain cauliflower but reserve the left over stock.
3. Put cauliflower in VitaMix or other blender and blend until smooth, adding liquid as needed to get the right consistency.
4. Add salt and pepper.