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-   -   A paleo recipe thread (please contribute) (http://forum.lowcarber.org/showthread.php?t=266493)

PaleoDeano Tue, Apr-04-06 15:56

OK... now they are all working. It was just my ISP. The path to the DNS server was messed up. Someone probably threw a sharp stick at the router! :lol:

Nancy LC Tue, Apr-04-06 16:18

Router's aren't good eats! That naked person is going to starve.

montanasun Mon, Apr-10-06 13:56

Great ideas everyone. Thanks

Nancy LC Tue, Apr-11-06 11:31

Tom Ka Gai (Coconut soup)

This is an approximation, I have to tweak this soup a lot to get it just right. I found lots of recipes on the Internet and picked one and tweaked it so it tasted like (as close as I could get it) to the soup at my favorite Thai restaurant.

2 cans of coconut milk
2 cups of chicken broth
3 skinless boneless chicken breasts, cut into bite-sized pieces
4-5 slices of Galanga root (Thai ingredient, SE asian market might have) Or substitute Ginger root instead.
2-4 Tbl fish sauce
2-3 cups of sliced mushrooms
Lemon Grass (varies... about 1-2 4" pieces chopped)
lime zest or Kefir lime leaves (3-4)
Juice of 1-4 limes or lemons
Chili peppers, chopped (to taste)
chopped cilantro to garnish

Heat the broth and coconut milk, add the other ingredients, simmer for 20 minutes.

YUMMY!

fluffybear Fri, Apr-14-06 17:33

BBQ Pig's Feet
 
BARBECUED PIG'S FEET




INGREDIENTS:





8 freshpig's feet, split in half lengthwise

2 quarts water

2 cups white vinegar

2 large onion, coarsely chopped

2 green bell pepper, cored, seeded, and coarsely chopped

1/4 cup crushed red pepper, flaked

3 tablespoons salt

1 tablespoon freshly ground black pepper

3 cups barbecue sauce



1. Wash the pigs' feet well. Place them in a large pot and pour in the

water. Add the vinegar, onions, green peppers, red pepper, salt, and black

pepper. Heat to boiling over medium heat. Reduce the heat to simmering

and cook, covered, until just about tender, about 2 1/2 hours. Skim the

surface and stir the pigs' feet occasionally during cooking.



2. Preheat the oven to 350 degree F. Remove the pigs' feet from the broth

with a slotted spoon. (Reserve the broth for cooking greens or

vegetables.) Arrange them side by side in 2 baking pans large enoughto

hold them in a single layer. Spoon the barbecue sauce over them and bake

15 minutes. Reduce the heat to 300 degree F. and continue cooking until

tender, about 35 minutes.





lizzyLC Sat, Apr-15-06 10:17

That soup sounds good Nancy, thanks.
I once had a Korean cocunut soup in S.F. that I still dream about.

fluffybear Sat, Apr-15-06 22:45

Grilled Chicken Livers
 
Grilled Chicken Livers

1 package of chicken livers
pound bacon
salt and pepper

Cut livers in half and wash. Pat dry. Cut bacon strips in half. Salt and
pepper livers.
wrap each liver with bacon,Hold in place with wooden toothpick. This is a
mess job but well worth the time and mess. Grill until bacon and liver are
done. Dip into BBQ sauce and enjoy.

Blondie888 Sun, Apr-16-06 02:55

What do chicken livers taste like? Anything like beef livers, or completely different? I make a similar recipe with beef liver that's listed on the Carnivorous Recipe thread.

fluffybear Sun, Apr-16-06 06:17

No they are not are "heavy" as beef liver. I don't like beef liver because of its graininess and heaviness. Chicken livers have a more much delicate taste IMO. The smaller the livers the better IMO.

Also you can wrap a piece of bacon around each chicken liver and broil them.

fluffybear Sun, Apr-16-06 21:29

Brains n Eggs
 
This is my grandmother's recipe:

Brains n Eggs



A little bacon grease or lard

4 eggs

1/3 cup whole milk or light cream

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 pork or calf brain (ask your butcher)

Melt bacon grease in an iron skillet on low heat. Add pork brains to heated grease. Stir with a fork. Add salt and pepper and stir. Whisk eggs and milk together. Increase heat and add egg mixture to brains. Scramble to desired consistency. Serves 2.

PaleoDeano Sun, Apr-16-06 21:47

fluffybear,

Are you sure you aren't a carnivore? All your recipes are animal food! :)

Would ya post some of these in the carnivore recipe thread? They all look so good... especially those brains! :yum: Just make sure you substitute heavy cream for the "light". Otherwise... it all looks pretty antivegan to me. ;)

fluffybear Sun, Apr-16-06 22:03

Well I use heavy cream a lot, but not in my scrambled eggs. When I said light I didn't mean low fat. I meant like half n half.

I have been made to feel VERY unwelcome in the Carnivore thread so I guess I will just stick to the Paleo.

PaleoDeano Sun, Apr-16-06 23:36

Quote:
Originally Posted by fluffybear
I have been made to feel VERY unwelcome in the Carnivore thread so I guess I will just stick to the Paleo.
Well... you can always post your meat recipes in the carnivore recipe thread... that will make some of those in the carnivore support thread feel a bit guilty, don't ya think? ;)

Nancy LC Mon, Apr-17-06 09:20

Coconut Soup Part II
 
Quote:
Originally Posted by lizzyLC
That soup sounds good Nancy, thanks.
I once had a Korean cocunut soup in S.F. that I still dream about.


I've made the coconut soup twice now. It just gets better! This time I used chicken and shrimp and more fish sauce and more lime juice (lemon is fine too). I think next time I'll try to find some fresh lemon grass, I used dried. Oh yeah, maybe I'll get some dried shrimp from the Asian store and toss a few pinches of that in. That shrimp flavor is great in there. Oh yes, I used canned mushrooms and water chestnuts in my last batch. The recipe is very flexible!

fluffybear Mon, Apr-17-06 17:06

My Uncle's BBQ Venison

3 sticks of butter
1/2 T/ worchestsire (look for LC if you can find it)
1 sm. can of tomato sauce
dash of liquid smoke
1 t. black pepper
1/2 c. chopped onion (optional)
1/2 c. ketchup (again, try to find low carb)
1/2 t. dry mustard or 1 T. prepared dijon mustard
1/2 t. rosemary
1/2 t. thyme
1/2 t. salt
2 lbs. venison roast

Put all ingredients in a slow cooker crock pot and cook 5-6 hrs. til done. If venison is frozen cook 10-12 hrs.


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