does anybody have any yummy recipes for shellfish, like lobster, prawns and crabs?
I am making the transition from Atkins to Neanderthin and now I can't dip my 3 fav's in melted butter, what could I do to add fat and moisture?
I have fried prawns in garlic and oil with lemon juice sqeezed over afterwards, which was awesome, but any other ideas would be grand.
Cheers Gem.

A couple days ago, I ate lobster tails that were baked in the oven. :) We used butter to dip it, of course, but I am getting ready to make some ghee. I wonder if that could be heated up and used instead. Unless you want to avoid all dairy, even ghee, that is one suggestion. Or, you could dip it into different nut oils, or olive oil. Perhaps if you put garlic in and heated up the oil. That might taste good.

Apple Fritters
 

I threw this together last night. Don't think of it so much of a recipe as a concept that probably needs some tweaking. My fritters didn't hold together well, I think because they need more egg, but wow! They're yummy!

3 eggs
Sweetner (not much)
Lemon Juice (1Tbl or so)

+Beat together with a fork.

1/2 Cup of coconut flour (I used defatted flour I got from www.simplycoconut.com) -- Nut flour would work too
1 Apple grated

Stir coconut flour and apple into egg mixture. Form patties and fry until brown on both sides. I used just a non-stick pan, but you could put oil in it.

Thought I would bump the thread- need more ideas if I am going to become a religious Neanderthin follower.

Does any body have any suggestions for making a paleo friendly gravy sauce for dry-er meat, eg chicken.
I'm a condiments and sauce fiend- which is hard to beat, any saucey suggestions would be great ;)
Simple dinner ideas which are tasty would be nice to hear about.

Cheers
Gem

I just bought some guar gum. I haven't tried it yet. It's made from the seeds of a tree in Africa or India (I forget which). This is the same stuff that is added to Thai Kitchens coconut milk that makes it so thick and creamy. Anyway, I plan to use it to make gravy. I've got it in a shaker bottle, and I've read that a little goes a long way. For gravy, I would use some kind of fat (probably coconut oil), some chicken broth, some seasonings, and the guar gum. I sure hope it works!

Also, I make my own mayonnaise with walnut oil. There's a recipe above in this thread. I sometimes add horseradish if I'm having roast beef (the kind from the HFS that has nothing in it but vinegar). Adding mustard to the mayo is good too, especially on chicken. I've added lemon juice at times and also cayenne pepper to spice it up.

I am not absolutely certain all of this is paleo, but as there is no mention of it one way or another in NeanderThin, and because it's all low carb, I go for it.

I was wondering about this guar gum. I know it is what makes the Thai Kitchens coconut milk so thick and creamy (love it that way). But, is this a natural substance? Here is the definition from:

http://www.answers.com/

A water-soluble paste made from the seeds of the guar plant and used as a thickener and stabilizer in foods and pharmaceuticals.

I wonder if the stuff in processed food (like the coconut milk in the can), is all natural, or if it has undergone some odd chemical transformation. Would love to know, cuz I eat that coconut milk all the time now. I put lots of cinnamon in it, and it is great with sliced apples.

Jen, you mentioned using cinnamon in another post. What is the health advantages of using it? It tastes so good in this coconut milk that I have been using a boat load of it lately.

Oh wow! Had no idea Halvah was so easy to make.

Ingredients:

* 1 1/2 cup honey
* 2 1/2 tablespoons lemon juice
* 1 tablespoon sesame seeds -- toasted
* 1 1/2 tablespoon butter -- melted
* 1/2 cup tahini paste

Directions:

Combine the honey and 1/4 cup water in a saucepan and slowly bring to a boil, add the lemon juice and the sesame seeds. Gently boil until it reaches the soft ball stage. (234 to 238 degrees ) on a candy thermometer. Brush a parchment lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared pan. Set aside to cool. Turn the candy out onto a cutting board, peel off the paper, and, with a sharp knife, cut into workable pieces.

This recipe for Halvah serves/makes 12.
=====================================

There are a ton of recipes on the internet for Halvah. Some don't involve this much work.

That sounds like a real LC treat there, Nancy! ;)

There's another recipe that is 1 cup of seasame and 2T of honey and is refrigerated instead of cooked. Sounds a lot easier!

1 egg microwave omelet

**********************

1 egg

cheese

dab real butter

add your favorite omelet veggies or meat(already cooked)

mix all together in a small bowl
and microwave for 2 minutes


I added uncooked onion and tomato, "you do not have to cook veggies first"
:yum:

Honey Mustard Salad Dressing
 

2 tbsp lemon juice
1 tbsp dijon-style mustard
1 tbsp honey
1/3 cup olive oil

Mix first 3 ingredients with wisk or immersion blender. Gradually add olive oil, wisking or blending as you add the oil.

Dean,

Cinnamon is supposed to improve blood sugar, among other things. There's lots of articles on it; here's one:

http://www.life-enhancement.com/art...late.asp?ID=914

Thanks, Jen!

Coconut Muffins (Basic)

1 Cup of coconut flour
4 eggs
2 tsp baking powder
1 tsp baking soda
1/2 tsp xanthan gum (helps them stick together, might work ok wtihout)
Coconut milk (enough to get the right consistency)
Sweetener
Extracts (lemon, banana, whatever)

Mix eggs and sweetener and any other wet ingredients, or fruit additives except coconut milk.

Mix flour and leaveners together very well (dry ingredients).

Pour the dry ingredients into the wet ingredients. Add coconut milk under the batter is thicker than pancake batter (won't run) but probably thinner than normal muffins.

Drop into greased muffin tin.

Makes 12 mooskies

I like to jazz up scrambled eggs in the morning:

2 eggs
couple shakes of parmesan cheese (or rice parmesan)
1/2 t. dill
pinch of caraway seeds
hint of cayenne
If on hand, 2 T vegetable soup; if not, experiment with onion dips, flavor packets, etc.
salt to taste

Mix and throw on skillet. Add sausages, cheese slices, etc. to augment. Enjoy!

paleo pancakes
 

PALEO PANCAKES

2 eggs
1 cup almond flour
1/2 cup coconut milk
1/2 cup frozen berries
1/2 tsp baking powder
pinch of salt

beat the eggs
aad almond flour, coconut, and baking powder and mix well
stir in berries

This makes about 4 pancakes. I made this today and could hardly stuff down 2 of them, they were so filling. If you want, you could top them with honey, applesauce, butter, or maybe even some solid coconut oil. :cool:

I don't think I've ever seen almond flour. Are you making your own, Kallyn?

I've both purchased and made almond flour. When I buy it, it's usually the Bob's Red Mill brand I think. Only health food stores and really big grocery stores seem to carry it, but I'm lucky to live near both.

It's really easy to make your own though. Just stick a bunch of almonds in a food processor and chop them up till they're about the consistency of coarse corn meal!

Re: Paleo Pancakes
 

BRIALLIANT!!!!
I will make those on Shrove Tuesday.
Does the baking powder make the pancakes rise a wee bit like American pancakes? I like them thick.
How big was the pan u used?

Gem

Yup, that's exactly what the baking powder does. They were just like real pancakes!! I used a smallish cast-iron griddle pan and made them one at a time...each pancake was about 4 inches across.

Cool! This is so silly- I am so excited about making pancakes- i missed out last year.

Found this website- http://www.fitnessandfreebies.com/paleo/index.html
don't know if you all already had it in your favourites, but there are some really yummy looking recipes on it. I especially like the look of the Paleo Cookies- good treat once in a while I imagine ;).

Stuffed Cornish Game Hens

In food processor grind & mix on low:
4 cloves garlic
1/4 onion
2-3 cut-up celery stalks
6-8 large mushrooms
1/4 cup pecans/walnuts

Melt in saucepan:
1 stick butter

Combine "spice rub" in bowl:
basil
parsley
sage
rosemary
thyme
savory
mustard
cumin
paprika
turmeric
white pepper
black pepper
sea salt

Put ground veggies in saucepan with melted butter.
Mix in some of the "spice rub".
Keep on very low heat.

Stuff 4 Cornish hens with stuffing.
Rub all Cornish hens with "spice rub".

Rotisserie 2 at a time for about 1 - 1/2 hours or so…
or
Bake all 4 in large deep roaster at 325° for 1 hour or so.

Be sure to save all the drippings to heat/eat the hens in later!

I made up this recipe just to try my hand at making paleo stuffing. The spices can be altered to one's taste. The basil and parsley should be the main spices, with the other ones used sparingly. This stuffing was good when I made it.

Coconut Mango Chicken Curry
 

We tried this tonight and it was delicious...

Ingredients
1kg chicken thighs (cut in quarters)
1 can coconut milk
2 mangoes (chopped in small pieces)
2 teaspoons crushed garlic
1 onion chopped
Coconut oil

Grind with a mortar and pestle the following spices:
2 teaspoons dried chilli (with seeds)
1 teaspoon cumin seeds
1 teaspoon coriander
1/2 teaspoon tumeric
1 teaspoon garam marsala

Method
1. Heat coconut oil in a frypan, add onion and garlic and cook till the onion is transparent.
2. Add the ground spices and cook on a low heat for 2 minutes.
3. Put the coconut milk in a saucepan and heat gently.
4. Add the mixture of onion, garlic and spices to the coconut milk.
5. Add the mango pieces.
6. Heat more coconut oil in the frypan and cook the chicken thighs till brown and cooked through.
7. Add cooked chicken to the coconut milk and spices.
8. Simmer for at least 1/2 an hour (the longer the simmer the more tender the chicken will be).

We served the chicken with broccoli and carrot strips and a lovely red wine.

Bon Appetit!

Thanks Kallyn - I'll try grinding my own - I need a replacement for breadcrumbs and I think that will do it.

Gyros in a loaf pan
 

Ingredients:

2 # of ground lamb
1 large onion (chopped fine with water/juice squeezed out)
1 Tbl of Marjoram
1 Tbl of rosemary
2 Tbl of salt
1 Tbl of garlic
1/2 tsp of ground pepper

Process onion until it is very finely chopped. Wrap it in a tea towel and squeeze out all the juice. Put lamb and onion and spices in food processor and process until everything is well mixed and pureed.

Stuff it into a loaf pan and cook until 165-175 degrees in a water bath of about 1" of water in a pan (put boiling water in the water bath so it doesn't take forever to warm up). It took about 1.5 hours for my gyros to cook at 325'.

AB has you putting a brick on top of the loaf to make it denser, after it comes out of the oven. I didn't, it was fine without it. I let it set for 15 minutes before slicing but I did drain off the liquid/fat.

I use mushrooms minced in a food processor instead of breadcrumbs.

That is what I thought would be the best base for the stuffing I made in the Cornish hen recipe above. The food processor minced everything and made a really nice paleo stuffing (especially with the celery and nuts). When added to melted butter and spices thrown in, it was wonderful! Move over Stove Top! ;)

Simple but delish Chicken soup
 

Silly to post as it's such a common thing, but it really is just so good:lol:

coconut oil
1/4 onion diced
1 celery stalk
1 chicken breast- preferably on the large side for texture in soup
1/2 leek sliced
1/2 red pepper
1/4 green pepper
handful of chopped zuchini
6 mushrooms sliced
generous squirt of tomato puree
veggie/chicken stock
seasonings (I use poultry seasoning and paprika)
salt and pepper

Fry celery and onion on medium heat, for 1-2 mins, then cover and sweat them for a few more minutes- reducing the heat a little.
Add chopped up chicken breast and cook till not pink on outside.
Add leeks and cook till leeks look almost soft enough to eat.
Now add the rest of the veggies and seasonings and bump up the heat a bit and stir till all are hot and cooking and some juices are leaking out from all the veggies.

Pour over enough stock to cover and then a pint more, stir in tomato puree, cover and simmer till all veg are soft. Then take lid off and blast to reduce a bit of the stock if too much.

Blend and Devour!!!!

I love it and all my housemates do too. The chicken blended up makes the soup "chewy" when masticating:D and wonderfully meaty.

Anybody got any nice soup ideas for a beefsteak?? Any prefered Veggies/seasoning combos??

Cheers
Gemma.

Pineapple chicken salad

Poach in an inch of water/lemon or lime juice: chicken breasts and a couple garlic cloves. Let cool and tear apart to good sized chunks.

Chop: Chinese cabbage, green onions (scallions), raw pineapple.
Add chicken, red seedless grapes and raw pecans.

Mix: 2 T dijon mustard, 1/4 c. fresh squeezed lime juice, 1 to 2 T olive or sunflower oil.

Toss sauce w/salad ingredients (add some dill if you like) YUM :wave:

asparagus dish
 

I modified this from one of Jacques Pepin's PBS cooking shows. (his version can be found here: http://www.kqed.org/w/jpfastfood/recipes1.html)

ASPARAGUS

ingredients:
3 strips thick-cut nitrate-free bacon, chopped into little bits
a large handful of whole almonds
one bunch of asparagus, chopped into 1-inch pieces
salt and pepper

method:
1. over medium heat, start frying the bacon pieces
2. when the bacon is about half-cooked, put in the almonds
3. when the bacon gets crispy, drain off the excess fat
4. then add the asparagus pieces and saute for about 6 minutes
5. add the ground pepper. you can also add salt if you like, but it's already very salty from the bacon

We ate this last night with ostrich burger patties and braised kale.