What's arrowroot? Could I use something else? Sounds carby.

still working out what to make of arrowroot. It does have some carbs but i have seen a few recipes on paleofood.com that use it. I know its a tuber of some sort, but I have been told in another forum that it isn't as bad as potatoes or grain. I haven't tried making it sans arrowroot yet, but it is something i would like to try. give a whirl and let me know how it works

It is starchy, a little less so than cornstarch but far starchier than I would wish to use.

Arrowroot: 112 carbs per cup
Cornstarch: 116 carbs per cup

My friend made this recipe Mushroom Shallot Quiche for NY eve as a side dish. For me, she cooked mine in a dish sans crust and it was WONDERFUL! The fresh thyme gives this quiche a very novel flavor.

There's only 2 Tbl of cheese in it and I bet one could easily omit the cheese and make it paleo, except the butter but you might be able to use some other sort of fat, like duck or chicken fat.

the arrowroot was part of the original batter bread recipe on Paleofood.com. I am guessing that based on its appearance there, it would be considered ok. however, if someone wants to try the recipe without it, let me know how it works. i have no qualms about deleting it if entirely necessary

I made the nicest, easiest sauce last night.

1cup chicken broth
2T butter (I'm guessing nut or olive oil might work fine)
1-2T lemon juice (I kept adding a little more until it tasted right)
2tsp Sunny Paris seasoning blend- shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf

simmer until reduced by 1/2, then thicken with 1 egg yolk.

It was wonderful over roast pork and grilled asparagus.


I don't work for Penzey's, but I swear they really need to put me on retainer for all the free advertising I give them. They have so many great spice blends. Barbeque of the Americas is my new favorite. Sprinkle it on plain leftover meat for an excellent BBQ taste with no sugar or strange ingredients.

Can you find Penzey's at grocery stores? I've been hankering for that bbq flavor, yum!

I was just thinking it sounds Indian - just like a dish I had at a Kerala restaurant last weekend. It was yummy!

No. Penzey's is an independent distributor. They don't go through grocery stores, but some places have their own Penzey's store.

I order online, never had a problem, plus they send little samples of new things to try.

Made this today, LOVE IT!

chicken thighs -- cooked and chunked up

Green onions
3 dates (wanted something sweet, but not too much)
1/4 Apple (would have put in the whole apple, but it wasn't a very good apple)
Celery
Sliced, toasted almonds

Dressing:

1 cup of mayonaisse
2 heaping tsps of curry powder (to taste, I used Penzey's Sweet Curry)
Lime juice (to taste)
Ground Ginger (to taste)
Salt
Pepper

Mix together salad ingredients and mix together dressing. Put dressing on salad and toss.

I have nearly emptied out the bottle of Sunny Paris. I love that stuff on meat, salads, and veggies!

Penzy's caught my attention a couple of years ago but I never ended up ordering. Barbeque of the Americas and Sunny Paris sound great! Think I'll order them tonight, which other ones are good? Shoot...they sell so many things. I need to up my spices, keeps variety in flavor without the carbs or calories.

That sauce sounds really good Batspit, I'll be trying that asap.

Ohh a quick search and I found the same question with answer

But thanks for the Penzy's reminder!

I bought the BIG jar, and I'm glad I did.

I was refilling my spice bottles yesterday. I use so much basil, tarragon, thyme, and chervil I have 2 bottles of each on my spice rack.

And I have to reorder some things, even though I just spent a fortune in February.

I just made these.. I modified a couple of the pancake recipes I had come across:

Hazelnut-Apple fritters

Ingredients:
2 Eggs
1 Cup of Hazelnut meal (you could use any nut meal)
1 Tablespoon fruit juice (or water)
1 Grated Apple

Method
Beat eggs with meal and juice. Mix in Grated apple.
Heat a frying pan to medium temperature (as for pancakes)with a little oil. Drop a Tablespoon into the oil and cook until brown then flip to cook other side.

I just saw this one on the Weston A. Price Liver page:

Mufarraka

14 ounces chicken livers
14 ounces chicken gizzards
1/2 teaspoon salt
8 egg yolks
1 1/2 teaspoon coriander
1 1/2 teaspoon cumin
3/4 teaspoon pepper
1 1/2 teaspoon cinnamon
2 tablespoons sesame oil for frying
1/4 cup lemon juice

Bring 3 cups water to a boil with 1/8 teaspoon salt, add gizzards and simmer 50 minutes. Near the end of this time, bring another 3 cups water and 1/8 teaspoon salt to a boil and cook livers in it 3 minutes. Drain both, cut into 1/2-inch by 1/2-inch pieces, put into a bowl and mix with egg yolks and spices. Heat oil and fry the mixture about 4 minutes, sprinkle with lemon juice and serve.