Barbacoa
 

Recipe invented by my girlfriend.

Brown a one-pound roast in olive oil on the stovetop in a Dutch oven or large stock pot or something. I recommend owning a large stockpot and dirtying up only one piece of large cookware.

After it has browned, filet it, then add enough water to cover it while it is not actually in the pan. Chop up about 5 garlic cloves. You can either put them in straight, or put them in a tea infuser if you don't like the texture of cooked garlic bits (this is what I did). Make certain the tea infuse is immersed. Pour or squirt in some lime juice, perhaps a teaspoon or two. Add 2 tsp adobo, 2 tsp cumin, 1 tsp cilantro, 1/4 tsp cloves, 1 tsp oregano, and 2 tsp ground chipotle chili powder. Place fileted roast (I used a rump roast, but cow cheeks are the most popular for beef barbacoa) in the mixture, bring to a boil, and reduce to a simmer for ever. I mean, I lost count of how many hours, but I did turn it off several times, brought it back to a boil, and began simmering some more. Continue this, oh, maybe 6 hours, maybe 10, I've really no clue, until the meat starts to fall apart when you try to pick it up with a fork. Remove the meat, it will sort of fall apart on you, and shread it/reduce it to itty bitty bits. Put it all back in the pot and boil it for a while so that the juices and spices work their way all the way through. Add more adobo powder and chipotle chili, to taste. Grind some [B]fresh ground pepper[/n] into the mixture. If you feel it needs anything else, if some flavor seems lacking, put some in to taste. It's fully cooked meat, so you can taste the broth to see if it's right.

It doesn't taste exactly like what you get at Chipotle's, but it's its own unique dish and I'm glad I have invented my own.

Bumping, because Waywardsis has a paleo faux cheese sauce, and Kallyn said something about chocolate mousse made with avocado, and I'm hoping they'll share!

I'll type it up when I get a free minute today!

Ok I was free earlier than I thought I was!

CHOCOLATE AVOCADO MOUSSE
------------------------------
1 cup cold water
4 teaspoons unflavored gelatin
1/2 cup dates
2 medium avocados
1/4 - 1/2 cup unsweetened cocoa powder (I use 1/2 cup)
1 tsp vanilla
1/2 tsp stevia powder or 16 drops stevia extract
1/2 teaspoon cinnamon
3/4 cup cold water or ice
a food processor

gently heat the 1 cup water in a small saucepan and sprinkle the gelatin on top; let it dissolve without stirring and then remove from heat

add the gelatin mixture and the dates to a food processor and blend for 60 seconds; add all remaining ingredients and blend until smooth

taste and adjust cocoa and sweeteners to taste

if you used ice cubes it's ready to eat; if not, chill in the refridgerator for at least 3 hours

if you split the recipe into 6 servings, each serving contains 19g carb with 5g fiber for a total of 14g carb

I tried this once with carob instead of cocoa but I didn't care for it.

Thanks!

Do you think the dates add a structural component, or are they just for sweetness?

No salt?

The dates do add some structure. You could probably cut back on them and use less water with no ill effect, I think. The recipe gives a variation where you replace the dates with 1/3 cup plus 1 TBS agave or honey and then subtract 1/4 cup water, although this is equally bad in terms of carbs. It gives some clues to the structure, though.

And yes, there is no salt.

Is this the one from Garden of Eating? How does it taste?

Yep it is! I think it's pretty good and DH likes it too (and he doesn't usually like desserts that aren't made with traditional ingredients).

I made this yesterday and it tasted great.

Sauteed Greens
1 serving

olive oil
finely chopped shallot (1-2 depending on size)
3 stalks of diced celery
3 stalks of diced fennel
2 cups of greens -- I used a Trader Joe's mix of 4 greens (mustard, turnip, collard and spinach if I remember correctly)

Add 2-3 tablespoons of olive oil in a pan
Sautee shallot, celery and fennel until soft
Add greens
Cook until greens reach desired softness


Variation: Add diced red pepper for a bit of sweetness and color

Ohh the fennel sounds like a nice touch.

I made this last night and it was really really good. Puerto Rican Pot Roast:
http://www.recipezaar.com/177108

I got the salt pork from Whole Foods and used 1 small potato. Also I shredded the beef and let it cook in the juice for the last 30 min, then ate it like soup. It's supposed to feed us tonight too, and I'm having to stop myself from gobbling all the rest down for lunch! (lest you think we're eating 4lbs of beef in 2 sittings, I only used a 1.7lb roast)

This barely counts as a recipe, but I bought some Navitas Naturals organic chocolate powder. I stir up a few large spoonfuls of coconut milk and a spoonful of chocolate powder - the powder quickly blends in to make a chocolatey mousse - and have it on top of fruit and nuts. Unreasonably delicious for something that requires no effort.

Coconut macaroons???
 

In the past, I have bought coconut macaroons that list only unsweetened coconut flakes, egg whites, and honey in the ingredients, but I can't find them any more.

Does anyone have a recipe like this?

As usual, just green tea with coconut oil and coconut milk in it.

ETA: oops... wrong thread.

OK, recipe.

This year I had to do some quick'n'dirty cooking because we had this huge multi-day power outage right before the holidays. I made up roasting pans with whole duck and bone-in leg of lamb. Around and inside the duck I put quartered oranges and lemons, fresh rosemary and halved artichokes (pre-steamed) and brushed it all with olive oil. Around the lamb, I placed halved and cored apples filled with butter and spiced, chestnuts and cranberries. The prep time was very quick for a holiday meal was very festive on the table. The only other food I served was the usual creme brulee, but it was plenty.

*wipes up drool*

Nelson, go here: http://forums.lowcarber.org/showpos...16&postcount=31

Thanks. One of those ought to do the trick

High Calorie Smoothie
2 servings

1 can coconut milk (I use Thai Kitchen's organic)
1 bag organic frozen raspberries (or frozen cherries)
1 tbsp organic cocoa powder (Trader Joes sells this)
1 packet of stevia if needed

Put it all in a blender and mix until frothy. I've made it both with and without the stevia. Depends on how sweet the rapsberries are and whether or not you like tart flavors.

This is great if you're having trouble getting enough calories.

Made this with dinner and it was excellent:
http://www.recipezaar.com/211995 Grilled Eggplant in Honey and Spices

suggested changes: use a lot more olive oil than it says, cut the honey to 1-2T instead of 5. oh, and "harissa" is hot sauce

Cheeze Sauce (no dairy)
 

K, I don't think this is officially paleo! But it's nice. I've had it on veggies and really like it. I do the soak/dry thing on the cashews first.

Makes about 60 Tbsp, serving is 4Tbsp (2 frozen cubes)
1 3/4 cups cashews
2 cups water
4 oz pimento
3 tbs nutritional yeast flakes
1 1/2 tsp sea salt
2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
3 tbs lemon juice

Whiz together really, really well til smooth. Let sit in fridge overnight, better the next day. Can be frozen also in ice cube trays (this is how I store it). Keeps in fridge 7-10 days. Not cheese, but has a nice tang! Could add jalepenos or something to make a nacho-cheezey thing.

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 101.61
Calories From Fat (62%) 63.13 % Daily Value
Total Fat 7.54g 12%
Saturated Fat 1.47g 7%
Cholesterol 0.00mg 0%
Sodium 192.98mg 8%
Potassium 110.38mg 3%
Carbohydrates 6.69g 2%
Dietary Fiber 1.07g 4%
Sugar 1.22g
Sugar Alcohols 0.00g
Net Carbohydrates 5.61g
Protein 3.39g 7%

MAYONNAISE
-------------

1 large egg
1 tsp dijon mustard
1 tbl raw apple cider vinegar
1/2 tsp salt

1 cup light olive oil (I guess you can use extra virgin, but your mayo will probably be yellow/green and taste very olive-y)

Whiz everything but the oil in the food processor for 30 seconds. Then while the motor's still running start adding the oil - but BE CAREFUL. At first, only put it in 1-2 drops at a time. After you've got 10 drops in there, start pouring it in by the 1/2 teaspoon. Then by the tablespoon. And finally when you have a little less than 1/2 cup of the oil left, you can start just pouring it in in a thin stream. This made a thick creamy mayo that I was licking off of the food processor blades.

I was stupidly excited when I made this today...ask my DH...I was shoving the jar of wiggling mayo in his face and going "LOOK! It was like MAGIC! HOLY CRAP!"

It takes a mountain to move some people. Others are excited by their own backyard, as well as a mountain.

I've been eating Duke's mayonnaise, and I pity those who have never tasted it's southern delicacy. It contains no sugar, but I've sure it has all the other vices that ordinary mayonnaise has.

I want to try your recipe. As soon as I get over my irrational fear of eating raw eggs!

Paleo parfait
 

I recently achieved my 25% weightloss milestone. I was thinking the other day that I should try to mark the occasion in some way (Kallyn, I was thinking of your birthday cake question...)

Should I "fast" on the occasion? Eat something totally shameful? Do nothing?

What I decided to do was a compromise: make my own "paleo" dessert; hike 7 miles, and; try my first formal fast. Anyway, here's the dessert I made.

Paleo Parfait

Layer in a parfait dish (or beer mug!) the following ingredients, anyway you wish:

-Almond butter
-Raw nuts (pine nuts, almonds, and walnuts are my staple)
-Local honey
-Fresh berries (I used strawberries and blackberries)

I may try experimenting in the future with different nut butters and naturally dried fruit.

I tell you, I enjoyed this dessert as much as I ever have any dessert. I know that sounds crazy, but as I'm sure everyone knows here, going without refined foods and sugar really sensitizes those taste buds.

(BTW, I've got the hike and dessert behind me. Still planning the fast.)

hey congratulations and go-for-it proteus! one milestone down and you are in the swing for knocking down the rest!

about eating something totally shameful, and this also relates to nelson's recent thread about eating some chocolates that turned up in the work-place, i had this recent experience. i had pretty clean paleo eating for quite a while. last weekend i went to a steak restaurant which seemed like a good paleo choice but i somehow (without any advance plan to do this) had a beer, bread & wine with the meal, and a chocolate dessert. it had a terrible result, i even missed a work-day last week. i am just about back to normal now.

well not everyone is me and would have that reaction, but i think the more paleo that i eat, the more sensitized i am to non-paleo food. that experience really might be the one that stops me from ever 'treating' myself again!

Thai Beef Salad

1 Lb beef, thinly sliced (sukiyaki style)
1/2 C coarsely chopped mint leaves
1/4-1/2 cup of chopped cilantro
1/4 C finely chopped onion (I used green onion)
2 Green onions, coarsely chopped

Dressing
Juice of 1 lime
2 T. of fish sauce
1/2 tsp of cayenne pepper (I didn't use this)
1 Tb of chili Sauce (I used Sabul Olek, you could probably use Siracha or another asian chili sauce)
1/2 tsp garlic powder
2 tsp of sweetener (I used splenda)


Garnishes (optional)
Chopped chilis (the sort that aren't too hot)
Chopped peanuts

Cut the sliced beef into 2x3 inch pieces. Place the meat in a slotted spoon or small colander and dip it into boiling water for about 1 minute, medium rare. Allow meat to drain and cool.
You could also use cold leftover roast beef instead.

I put the meat into a zip lock bag with the dressing after cooking to marinade and laid it flat so the juices would soak into all the meat. I turned after awhile.

I ate mine with a few chopped cherry tomotoes.

Absolutely fabulous!

Almond Pound Cake
Yield: Makes 8 slices
Ingredients:
solids from 1 can of Thai coconut milk
1/2 c. honey
4 eggs
1 teaspoon vanilla
2 cups almond flour**
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Preparation:
1. Preheat oven to 325°F. Spray 9X5-inch loaf pan (or two mini loaf pans) with nonstick cooking spray.
2. Beat coconut cream, honey in large bowl with electric mixer until well blended.
3. Add eggs, one at a time, beating after each addition. Beat in vanilla.
4. Combine almond flour with salt, baking powder, ginger and cardamom in medium bowl. Gradually add to egg mixture while beating on medium speed.
5. Pour into prepared pan. Bake 60 minutes or until toothpick inserted into center comes out clean. Serve with berries and whipped cream, if desired.

Nutritional Information:
Serving Size: 1/8 of loaf
Calories: 385
Fat: 27
Carbs: 27
Fiber: 3
Protein: 11

Nelson, I am drooling right now! That recipe sounds so good! :yum:

When I made this yesterday, I also threw in a handfull of chopped walnuts. Next time I plan to add dried cherries or apricots.

This is a pretty substantial hunk of food if you're counting calories, but it makes a quick and filling breakfast and freezes well.

I bought a small tub (about 1 cup total) of dried, unsweetened cherries over the weekend. They are EXPENSIVE. Set me back $10 (the sweetened kind were half the price - go figure). I plan to go picking (literally) in Western NC as soon as the crop becomes available.

Wow, I'm surprised you found unsweetened ones. I never have seen them.