Trader Joe's was carrying unsweetened dried bing cherries last time I looked. (I love their dried montmorency cherries, but those are sweetened.) If they are out of the bings, I'll try unsulphered apricots. The brown color will be fine in the brown almond bread.

I also think this recipe might work with crushed pineapple and/or coconute flakes.

Really? I'll have to check out the cherries at TJ's. I guess I figured there was no way they'd be unsweetened, so didn't bother looking.

ProteusOne, I tried your Paleomeatloaf...yummm! I did make a few minor changes, so here is how I made it:

2 lbs. grass-fed beef
2 onions, chopped
3-4 garlic cloves, chopped
1 cup ground nuts (I used walnuts, almonds, sunflower seeds, and pumpkin seeds)
2 tsp. sage
1 t black pepper
2 t sea salt
3 eggs


Mix ingredients together well. Place in an olive-oiled loaf pan (use two if pan is small) and bake for about an hour at 350.

Nobody in my family even missed the breadcrumbs, or noticed the nuts in the meatloaf!!! They just said, "This is good, can I have another piece?"

This will definitely be added to my best low-carb recipes. Where did you find this recipe, or did you invent it?

Hey, glad you took off with this recipe! Your version sounds great. Me, I just made it up kinda on the spot. I hardly ever use a real recipe.

Your addition of sage is intriguing. Hmm, makes me want to make a sausage meatloaf or something... I'll get back with that. :)

pork marinade
 

Almost effortless and tasted dandy!

3 chipotle chiles in adobo sauce
3 Tbls honey
1 Tbls water

Rinse the sauce off the chilies, slice them open and remove the seeds. Then finely chop the chilies and mix with the honey and water.

Brown 2-3 pork chops in hot oil, brush liberally with the honey-chili mixture and bake uncovered at 350 for about 25 minutes. Check frequently to make sure the honey isn't scorching.

This made a great replacement for the bottled marinades that are so convenient to use but full of corn syrup and other inedible stuff.

I like this marinade well enough to take the rest of the chilies out of the can and store them in a jar of honey for future use.

Sounds great Nelson! When I saw the ingredients, my first instinct was to blend them all together in the food processor and use it as a marinade. I may try that sometime and report back. :) *love those chipotle peppers...*

I hope you saved the sauce from those chilies for another use! That's some good eatin'!

Easy Dry Curry Chicken -- 5 minutes to prepare, 45 to cook.

Get a cut up chicken Season both sides of all pieces with:
Garlic powder
Onion Powder
Turmeric
Curry Powder
Salt
Pepper

Put into a roasting pan and roast for 45 min at 375.

Super yummy and oh so easy.

Caucasian hashlama
36 oz. mutton fillets (may replace with pork)
5-6 large tomatoes
2 eggplants
3 sweet peppers
Salt, chili powder, khmeli-suneli to taste
2tbsp tallow (can be olive oil)
5 garlic cloves
Cilantro, parsley

1. In a pot with thick bottom melt down tallow and then put in layers: cut into rings tomatoes, sweet pepper, eggplant cubes, then chopped in big chunks mutton fillets. Add salt and spices.
2. Repeat the layers.
3. Stew until mutton doneness, without stirring. Tomatoes will be juicing, so the dish won’t burn.
4. When done, switch off, stir the ingredients, add garlic and many greens (cilantro for sure).

Can also cook Caucasian chahohbili. May post it here, if interested.

I often lacto-ferment vegetables (white and red cabbage, cucumbers, carrots, radish, garlic), below e.g. is one of my preferred ways to ferment white cabbage:

Fermented cabbage in Peter the Great’s style
87 oz. white cabbage
2 carrots
2 large onion heads
2 garlic cloves
2 tbsp olive oil
2.5 tbsp salt
3.5 oz vinegar
2 pcs. sucralose (or other sweetener)

1. For pickle solution boil 1L water with salt and sweetener.
2. Shred the cabbage, grate carrot, onion – in half rings, mince garlic cloves.
3. Stir all the ingredients, put in a jar or a pot, and pour into olive oil, vinegar and hot pickle solution.
4. Put press on top (I use another jar filed with water), place into fridge. Due in 3 days (to tell the truth, my relatives start to steal cabbage already the next day).

Comment: May skip or lessen sweeteners if prefer sour taste (tho the it's not the Peter's))

date mustard
 

DATE MUSTARD
---------------
adapted from a book I got from the library called The Philosopher's Kitchen

1/2 cup dates (remove the pits)
2/3 cup olive oil
1/4 cup apple cider vinegar
1/2 cup water
1 tsp salt
2 Tbl prepared mustard (not the bright yellow stuff, please)

blend everything together in the food processor
pour into a small saucepan and heat gently over low-medium heat and let it bubble for about 10 min
serve warm (although cold is ok for leftovers)

This goes great with chicken, especially if you marinate it in a little white wine vinegar/olive oil/celery seed. I imagine you could dip anything in it though (even vegetables), or even thin it with a little water and use it as a marinade.

Oooh, mustard sauce! I'll have to try this, although it is pretty sugary for my purposes.

My sister and I make mustard a lot, it is a sweet, hot mustard that is awesome with poultry and pork. It makes the nose run, the eyes tear and is SO awesome!

1 Cup of vinegar (I use apple cider, original recipe called for malt but I can't have that now since it contains gluten)
The equivalent of 1 cup of sugar (I use splenda but I'm sure you could find something more paleo)
2 oz of mustard flour (They sell Coleman's in 2 oz cans, or you can probably find it in bulk at a HFS)
3 eggs

Combine all the ingredients with whisk and cook in a double boiler, whisking, until it reaches 160' and starts to get thick.
Put in a container and store it in the fridge.

coconut flour
 

I have bought some coconut flour and downloaded a bunch of baking recipes to try, but I don't really know what to expect. Can someone with experience baking with CF describe the texture you get? I find almond flour makes a moist, heavy, grainy bread, reminiscent of cornbread. Is coconut flour lighter? Heavier? More or less cake-like?

Well, oddly enough when I made my bowl muffin with just CF it often comes out with a very cake like consistency. But when I've made muffins or cookies, it comes out extremely dense and crumbly. I suspect it has to do with how much liquid I use. I tend to use a lot of liquid in my bowl muffin and CF absorbs liquid like crazy.

I'll remember that. I almost always end up tweaking any recipe a little, so I will be inclined to add more moisture. Also, I use honey more often than artificial sweeteners, and it is supposed to make the finished produce more moist.

By the way, have you ever calculated the numbers for one of your bowl muffins? You know, calories/carbs/protein, etc?

I keep switching my recipe around so it's hard to do! I'll toss a pure CF one into fitday and one with CF/Rice bran and post the results.

I know it's a dumb question, but what, exactly, is a bowl muffin? Sounds like a hairdo or something.

Nancy_LC has posted her bowl muffin recipe in a couple of places. Here is the one I copied. Haven't tried it yet, but I will pretty soon.



My new Bowl Cake tastes like a very light banana/nut muffin.

1.5 Tbl of Coconut Flour
1 tsp Baking powder (less might be possible)
1/2 tsp (approx) of banana extract
1-2Tbl of sugar equivalent sweetener
Ack! I misread my bottle of sweetener.
1 egg
1 tsp of oil (might be optional)
1-2 T. of chopped walnuts (optional)

I mix the dry ingredients together, crack in the egg, add the other wet stuff and mix until it gets to the consistency of library paste. Then add water until it gets loose and easy to stir (2 Tbl). The coconut flour is THIRSTY and absorbs a lot of liquid. The consistency should be about like thin pancake batter.

Microwave for about 1.5 minutes (in my oven), maybe less. If you overcook it it'll be too dry.

The concept is a muffin you can mix and cook in a single bowl. :)

Some simple foods:

I'm not sure if fermented foods are really paleo, but as there is saurkraut recipe, I'll give this:

Fermented fish from Finland's Savo/Kainuu region

Caution: don't let the fish touch the ground, or really anything, or it may caught botulism, and it won't be nice. In Norway there died 3 people in 30 year period from eating fermented fish, so it's probably not very big risk.

Ingredients:
Fish (this should not be extremely lean fish, like pickerel for example, it should have atleast as much fat as roach)
Rye flour (optional, this just speeds the fermentation process, and results in different tasting fish)
Salt (also optional)

Take out innards of the fish, leave the kidneys intact, also take off the laminas and head. You can either leave the bones intact or take them off. Don't wash it, but you can rub out some mucus if you want, but the final result is not as strong then.

Now take some wooden/glass/plastic sterile barrel. It's best if you can use some that has air-tight cover to it, but it also should be small enough so you can put something heavy on it so it will put some weight on the fish. Now just put some flour in the barrel, put some fish on it, then some salt, then some flour, then some fish, then some salt etc. until you've used all your fish. Put the cover on and take some sterile weight and put it on the cover. Let sit in warm place for 3 days, then for some weeks in little bit colder environment. The fish has turned red when it's ready, and the meat will separate from the bones very easily.

If you don't want to use any salt and/or flour, just leave them out. I won't take any responsibility if you die after eating this, maybe I forgot some vital part of this recipe.

Boiled organs:

Take liver, kidney, tongue and/or heart. Boil until they/it suit your preferences on softness etc. Put some salt and/or fat on them if you want. Liver and kidneys don't need much boiling of course.. use the boiling water for soups.

Fish soup:

Ingredients:
Everything that's left from a fish after the filets have been cut off, expect entrails. The fish should be big enough, weighing maybe atleast 1kg.

Cut big heads in two parts. Simmer fish parts in water for maybe 15 minutes, take them off the water. Separate all meats you can from the fish heads and other parts, including eyes (you may eat them separately if you want). But the bones back in the water, simmer for about an hour (this shouldn't be done according to laws of culinarists, but nah, it just gives some different flavours to it, I'll say. I'm not sure if this is wise thing to do with very fatty fish, as the fats may oxidize too much). Percolate the water. If you want to use veggies put them there now. Simmer or boil until veggies are soft enough for you. Put the meats in there. Season with whatever you want. Purée.

It's messy and takes some time, but it's a good way to use fish heads and other stuff like that.

Edit: the fish weight (1kg) is for the whole fish before the filets are cut off.

I found some sugar-less Smoked Salmon at Whole Foods last night, so I bought two packages, then couldn't figure out what to do with it without bread or crackers. Found this. The picture on the recipe looked beautiful and summery.

Smoked Salmon Salad
3 tablespoons olive oil
3 tablespoons minced shallot
2 tablespoons fresh lemon juice
1 teaspoon caraway seeds
1 English hothouse cucumber
2 bunches watercress, trimmed
1 small Granny Smith apple, cored, thinly sliced
8 ounces sliced smoked salmon
preparation
Whisk first 4 ingredients in small bowl; season dressing with salt and pepper. Cut cucumber crosswise in half. Using vegetable peeler, cut into long strips to form ribbons. Scatter cucumber, watercress, and apple on 4 plates. Tuck in slices of salmon. Drizzle dressing over.

ohhh......sounds good, what's the brand of the salmon, maybe I can find it somewhere

The brand was Blue Hill Bay. They had a lot of varieties of smoked fish, but only a couple were labeled "sugar free." The rest had the usual amounts of sugar.

Making this tonight and I'm really excited. Chicken Under a Brick:
http://www.taunton.com/finecooking/...nder_brick.aspx

Here's the instructions on how to debone it and such, although I'm just using a half chicken that I got from the store (I like dark meat and DH likes light, so half a chicken is a perfect meal for us :)):
http://www.taunton.com/finecooking/pages/c00138.asp

I'm also making cauliflower with a roasted red pepper sauce. Recipe:
1 red bell pepper
1 tablespoon white wine vinegar
1 clove garlic, roughly chopped
1.5 tablespoon olive oil

roast the bell pepper at 350 for one hour. remove from oven and wrap in foil and let it cool. remove the skin and the seeds and put in the food processor

heat the vinegar and garlic together in a small saucepan for several minutes, then strain the vinegar into the food processor. add the oil as well.

process until smooth (this is the end of the actual recipe, although for my sauce I also added a small pinch of sea salt and a small pinch of red pepper flakes)

I'm going to write down my whole cauliflower thing, because it came out really really well.

ROASTY CAULIFLOWER
-----------------------
heat some olive oil in a cast iron skillet with 1 clove of peeled, smashed garlic

add cauliflower florets and a pinch of sea salt and cook over medium heat, stirring occasionally, until the cauliflower gets brown and roasty

once it's roasty, remove the pan from the heat and cover. let it sit for at least 5 minutes

serve drizzled with the roasted red pepper sauce from my previous post

If you like garlic, make sure to eat the nice browned garlic clove. mmmmmmmmmmmmmmmmmmm

I don't know why, but this was really really good tonight.

Not a recipe per say but a useful item I found.

Better Than Boullion makes ORGANIC beef and chicken boullion base. It does contain a little cane sugar and maltodextrin, but it doesn't contain a single ingredient I don't recognize and specifically it is gluten and soy free. I've been looking for nearly 2 years for one that was safe on both counts.

No, it isn't as good as home made stock but its a mostly legal short cut when needed. Make sure its the organic though. The regular has both soy and gluten!

Yeah! If you go to their web site they have a shocking number of types of things... even lobster flavored.

Paleo Porridge (I think this might become a new comfort food for me)
3 Tbls of coconut flour
coconut milk poured on top until it becomes soupy
chopped pecans
(sweetener if you want)

Microwave until hot.

It was good!

Mmmm, that does sound good! I wonder if Whole Foods has coconut flour?

You can order it online from netrition.com, simplycoconut.com and a number of other places.

I think next time I'll put a pat of butter on it.