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Bison Meatloaf
A Paleo-friendly meatloaf:
1-2 lbs ground bison 1 lg onion, minced 3-4 garlic cloves, chopped 1/2 cup ground mixed nuts (I used a combination of pinion, almonds, and walnuts) 1 t black pepper 1 t sea sallt 1 egg Mix all ingredients together well. Place in an olive-oiled loaf pan, and bake for about an hour at 350F. Delicious. Who needs breadcrumbs? |
In a crock pot, quarter 1-2 onions and thinly slice 1 cored apple. Add 1/2 cup of light wine or cider and chicken better-than-bullion or super-reduced chicken stock. Oh, and per Nancy LC, I suppose you should also add 3-4 lbs boneless chicken. :) I like a mix of thighs and breasts. Cook until done, I like 6-8 hours.
Don't stir or anything. Cool. Pull out the chicken pieces and boil down the leftover juices until they thicken. If you don't want the carbs, pick out the apple slices and onion chunks. If it doesn't matter, puree them to thicken the sauce. Add salt and pepper to taste. Add extra xanthan or thickener to make it gravy. Add the chicken back in crumbled to pieces. The perfect 'sick' food. |
I take it chicken is also an ingredient? :)
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Wonder if you could use splenda instead of honey and make this low carb??? Cissie |
Okay, what is bison please???
Cissie |
Bison
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Bison is another name for buffalo. Actually, I always call it buffalo. I don't know why I called it bison here. Sorry for the confusion! :wave: |
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Well, only if you were planning on using it for food! oops! |
Tomato-celery Salad:
had this in a restaurant and LOVED IT! Quick, easy, delicious and refreshing. goes freat with grilled chicken breasts! 1 large tomato, coarsly chopped 1 celery stalk thinly slivered 1 TBS EV olive oil 1/4 TSP Dry Oregano crished black pepper totaste. a dash of vinegar or Lemon juice. combine, stir and eat! YUM! |
Chicken under a brick
cornish game hen or small chicken salt, pepper, minced garlic or garlic puree (lots of it) butterfly chicken by removing breast bone. lay flat on cutting board and cover with plastic wrap. beat the crap out of it with a mallet until it is pretty flat. season and rub garlic all over. the mor the better. heat oil in pan. place chicken and cover with a plate. place somethng heavy on the plate. Rock, pot of water, etc... cook on med heat. remove occasionally and drain water and flip chicken. It comes out crispy and delicious! |
Hi guys -
here's a paleo version of Scotch Broth that I make all the time. A few pounds of lamb - shoulder or a mix 2 to 3 leeks - sliced - white and tender green parts One large onion - chopped One carrot - sliced Water sea salt and pepper Simmer the lamb forever in a large pot of water - ok - a couple of hours - skim skum - add more water as needed. When it's tender remove the bones and throw it back in the pot and add leeks, onion and carrot. Let it cook for another 30 minutes. Add sea salt and pepper. Easy, tasty - one of my favorite breakfast soups!! |
I'm gonna try to make the Thai soup! can I sub the fish sauce with light soy? I hate fish sauce: smells like rotten fish -'cuz that's what it is!
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Well, I think it'd taste like poo without the fish sauce. But knock yourself out!
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Made the coconut milk soup today! it was pretty good. Nancy, you were right, the soy sauce darkened it up a bit made it liik muddy. (it did not taste like poo thought). I had to sub the authentic ingredients with lime zest, lime/lemon juice and Ginger root). I added lots of mushrooms, shrimpo and chicken.
Next time I'll get the real ingredients! |
Careful with heating that coconut milk too long. I've found that it tends to thin out and lose it's consistency after a few minutes of bubbles.
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chicken gizzard & heart stew
1 packet of gizzards (washed) 1 packet of hearts (fat removed) 2 onions 4 cloves of garlick coarsly chopped pepper/salt to taste saute onions in olive oil until brown. Add garlick towrds the end as it will burn. brown gizzards and hearts in a skillet with olive oil. it will get very watery at first and you may want to pour off the liquid or just be patient and let it cook off. Transfer all ingredients into a heavy metal pot. declaze the pans with 1/2 cup water and add to po. cook lightly covered on low-med heat for 3 hours untill meat is tender. there should be some liquid left and the onioins will turn in to a thick sauce. |
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