Yay! Glad you enjoyed the Pad Thai!

Paleo Taco Salad

Brown ground beef with Mexican spices (Here's a link if you want to know how to blend your own)

Let the beef cool a bit so it won't insta-wilt your greens.

Put lettuces in a bowl, top with salsa (fresh is best), cilantro, green onions, avocado and your meat.

Non-paleo additives: Black olives. Dress with olive oil and just a little vineger.

Toss.

NOM it up!

Sounds so good Nancy! Esp w/the fall weather soon upon us.
Terry

banana nut creme dish

1 sliced banana
1-2 tbsp crunchy almond butter
1/8 cup coconut milk

simple! slice up the banana, mash together with almond butter, add coconut milk and mix, wha-laa! i'm new, and this is my fav. snack.
(i admit, it's not super low carb thanks to the nanner but, hey it's good. and paleo )

tom yam soup (is this paleo enough considering the vegetable oil?)

Use Nona Instant Tom Yam Paste (every other brand I've found contains sugar and other beasties)
(ingredients Chilli, Galanga, Lemon grass, Citrus leaf, Fish sauce, Lemon juice, Vegetable oil)

Ingredients
3 teaspoons of tom yam paste
4 cups water (800 ml - more if using dried vegetables)

then gather a selection of other ingredients, you can vary these according to taste etc.

Meat/fish/seafood - sliced thinly or diced if necessary
veg - onions, mushrooms, peppers, shredded cabbage, pak choi and so on, sliced or diced as necessary
garnish/last minute veg - e.g. fresh coriander, scallions, fresh spinach

Boil the water in the pan and add the meat/fish, follow that with any onions and any other veg that needs a little bit of time (e.g. broccoli, cabbage)
One these ingredients look like they're cooking well, add any other ingredients apart from those classed as last minute/garnish and boil for a few minutes until everything is cooked.
Add the tom yam paste and stir well
Serve into individual bowls and garnish with fresh coriander, scallions, spinach to taste

Serves 2 hearty eaters

Nona tom yam paste can be bought as an import in Wing Yip supermarkets in the UK, so may be available elsewhere

Hey, we should put that in my Thai Files thread!
http://forum.lowcarber.org/showthread.php?t=334525

I LOVE Tom Yum! I had some tom yum paste once and used it up. I should hunt up more.

Oooh, look at this nice Tom Yum article: http://en.wikipedia.org/wiki/Tom_yum

This was good, Nancy! I had a version of your taco salad with a squeeze of lime juice and lots of cumin. Thanks for sharing! Left out the cilantro though. How can you stand that stuff?!

I adore cilantro! I have a friend that doesn't though. I always leave it out when he's eating my food, but have a big bowl of chopped cilantro nearby so I can put it on my food!

I think I remember being pretty taken-aback when I first tasted cilantro. It was the strangest taste, but it grew on me really fast.

Here's a recipe exactly as I found it in the newspaper (prob. L. A. Times) at least 30 years ago. This variation is fairly low carb; others add a slice of bread, plus milk and egg to make a custard when the thing is baked.

Babootie

2 lb. ground lamb (4.4 kilo)
2 medium onions, chopped
2 cloves garlic, minced
16 ounce can whole or chopped tomatoes (abt. 1/2 kilo)
1 1/2 Tablespoons sugar
2 Tablespoons curry powder
2 Tablespoons vinegar
Salt to taste
1 apple, peeled and diced
1 Tablespoons apricot preserves, or 4 canned or dried
2 firm bananas, sliced

Brown the meat in a large skillet; drain off fat. Add all other ingredients in their order, except bananas, and simmer for 25 minutes. Add the bananas and continue heating for 5 minutes. Serve over steamed rice.

The adjustments for low carb or paleo are obvious.

Comments: fresh tomatoes can be used, but canned tomatoes will provide the extra juice that is needed; some recipes add 1/4 cup of slivered almonds when the bananas are added; if preparing the dish ahead of time, don't add the bananas till the dish is reheated, as they will turn dark and mushy.

This is a very tasty dish and the balance of the fatty meat with the sour vinegar (or lemon juice?), between the savory meat and spices with the sweet fruit, is very nice and something quite different from what I'm used to.

The name of this dish is often spelled babotie or bobotie, or similar.

Hi everyone,

I'm new here, and this is my first recipe posting. Yesterday I recreated a sausage stuffing from my youth. Here it is, I hope you enjoy!

2 sugar pumpkins or 1 medium pumpkin
1# bulk breakfast sausage
3 apples
1 medium zucchini
1 onion
2 celery stalks
3 eggs
3/4 c ground flax seed
1 T poultry seasoning
1/2 cup chopped almonds

Saute the sausage until cooked. I chopped the apples, zucchini, onion, celery and almonds in the food processor, but you could just chop it up with a knife without a problem, it would just be more chunky. Mix everything together in a bowl. Either cut pumpkins in half or cut the tops off, and stuff with the stuffing. Bake at 350 until cooked through, anywhere from 1 - 2 hours, depending on the size of your pumpkins and how you cut them.

Enjoy!

My own creation:

Chorizo con Cauli

1 chorizo sausage
1/2 head of cauliflower, grated
Salt to taste

In large skillet cook the chorizo a few minutes, working it with a wood spoon till it breaks apart. Add the cauliflower and stir in well. Saute for as long as it takes to cook the cauliflower to your desired doneness, stirring occasionally, at least 10 minutes. Add salt to taste.

Serve as a side dish, or else cook a cup or so with a couple eggs till the eggs are set, either scrambled or not.

Notes: The proportion of chorizo to cauliflower is really to your own taste. For a milder result, use only half a sausage. Finely sliced cabbage can be substituted for the cauli. Cooking time varies; I prefer a softer vegetable so after 10 minutes of saute, I turn down the heat, put on a lid, and let the goods cook a bit until the cauli or cabbage is as soft as I like. This is a frequent breakfast for me: allow some of the mix to heat in a skillet for a few minutes, then break one or two eggs on top, slap on a lid until the egg is set but the yolk is still a little runny. Very filling.

A quick dessert that would work very well for paleo as well as Atkins:

1/2 cup frozen berries (I like blueberry)
1/4 cup coconut milk (on Atkins, mix with AS. On paleo, use honey or unsweetened)

Combine in small dessert bowl. Mix slightly so that the berries freeze some of the coconut milk. Enjoy like ice cream!

I've posted a recipe in the Kitchen section. It's long and complicated, but it makes great leftovers, so you can make a big batch:

Chicken Mole, with no chocolate, no tomatoes, and the only nuts are macadamia:

http://forum.lowcarber.org/showthread.php?t=386183

I've been making a lot of stock from very tough stew chickens and I was trying to figure out what to do with the meat. This was the answer!

I picked up 8 quail from a Korean store. they come 4 in a pack for $5.

I had no idea what to do with them. I tried Googling for recepies, but they ere too fancy.

so this is what I did:

4 quail
1 onion, minced.
3 cloves of carlic, minced
1/2 green apple, minced
salt & pepper to taste.
canola oil.

saute veggies lightly. wash and pat dry the birds. rub with canola oil. salt & pepper to taste inside and out. stuff the veggie mixture in body cavity. tie legs with butchers string. fold wings under body and lay on a sheet of aluminum foil inside toaster oven.

set to 350 degrees and roast for 30 min.

they turned out great except I slightly over did it on the salt. I seem to need less and less salt.

ate them by hand. it was fun eating around all the little bones!

I know some cultures also eat pigeon: Egypt being one

BUTTERNUT SQASH VEGGIE SOUP

2 med onions, chopped
1 zucchini ,shredded
1 package mushrooms, diced
3 carrots, shredded
1 rib celery
1 acorn squash peeled and diced
large soup pot filled 1/2 with water or veggie/chicken stock.
salt, pepper to taste
1/2 tsp cumin
1/2 tsp cinnamon
Canola oil.

bring water to boil and add acorn squash.
saute shredded veggies in Canola oil until onoins are brown. add to pot.
bring back to boil and simmer for 45 min or until acorn sqash is soft.
puree using a blender or blender stick directly in pot(what I did its much easer).

makes a wonderful velvety soup. you can tweak the cinnamon/ nutmeg to taste.

enjoy!