I hope I am not duplicating someone elses recipe but this is really good and I have been making it so long and tweeked it so much ...I dont remember where I first got it!!!

here you go ..very seasonally good!!!

off to make mine now

My breakfast today is one of these with some eggs

nut meal Pancakes
with smoked bacon and sliced apples

saute 3 slices of (a good uncured apple smoked) bacon until crisp take them out ..drain some of the grease off and then add one big sweet tart (fuji is good) apple or a pear sliced a pinch of sage and saute it in the bacon grease just until tender ..set aside cover to keep warm ..

Pancakes
makes 12 pancakes
3 cups nut meal (any type you like acorn to almond it does not matter whatever you want to use..hazel nut ..pecan all good!)
3 tsp baking powder
pinch of fresh ground cinnamon
1 tsp salt
3 eggs
beat eggs stir in the meal until there is no lumps
drop by the heaping tablespoon into a well oiled (with lard is best) skillet
brown and flip brown and put right on to a plate with the apples on top

I am telling you with a roasted duck this is freaking amazing!!!

OMG! That sounds incredible.

Hey Heidi, do you have a good duck recipe? I have one frozen in my freezer and need to cook it!

I really adore it just roasted in the oven until the skin is crispy ..first brine it over night in some fresh apple cider mixed with chipotle and adobo ..salt and pepper then take it out and dry it really well ..roast on a rack in an oven with some water in your pan below ..do not poke holes in the skin that lets the fat out and you want the skin crisp!
rub it with some salt and pepper and roast at 425 for until it starts to brown then turn it down to about 375 and roast until the temp is about 180

serve fresh fruit ..crispy duck and fruits are a given!

meat sauce:
2 T extra virgin olive oil
1 small organic onion, diced
1 clove garlic, minced
1.25 lbs grassfed ground beef
1 can organic fire roasted tomatoes with green chilis
1/2 sm can organic tomato paste
1 sm can organic tomato sauce
1.25 t salt
2 t oregano
1 bay leaf, crumbled
pinch of red pepper flakes

heat oil in a large pan
add onions, garlic, and beef and brown
add all remaining ingredients, bring to a simmer, lower heat, and cook for 35 min stirring occasionally

"noodles":
1 spaghetti squash
pinch of salt
1 T butter (ok the butter isn't paleo, but you can use any kind of fat )

cut the spaghetti squash in half
place in a microwave safe dish, cut side up, cover, and nuke for 10 min
remove from microwave and let sit 5 min, still covered
string the squash with a fork and season with the salt and butter

*pokes paleo forum with a sharp stick to see if anyone's still alive in here*

I had a brainwave and made this tonight.

celery-apple slaw:
-----------------
1/2 a large fuji apple
2 fat stalks of celery
fresh parsley and mint
lemon
extra virgin olive oil
pinch of salt

cut the apple and celery into matchsticks/batons
squeeze some lemon juice over it, give it a pinch of salt and a drizzle of oil
mince the herbs, sprinkle over the top, stir, and enjoy

Ah, brainwave. I once had one of those.

I just wrote down your recipe. Yummy for a post holiday boost.

I just got the stew book. Looking it over. Some of them are very complex! I have ingredients for a stew for tomorrow. Not from the book per se, but inspired by!

I'm planning to make the lamb stew with lemon and egg tonight. I'll report back.

I made the loveliest sauce the other night.

1c lite coconut milk
3 scallions
2tsp chicken Better Than Bouillon
1tsp chili garlic past
1.5 tsp ginger
1/2 tsp lime juice
pinch of salt

Just throw it all together over med-low heat stirring regularly until it thickens.

I served it over sauteed chicken breast and shredded cabbage.

Made this a couple of times this past week and Hubby said it was the best Pork he had ever had. Yeah! We have our own pig in the freezer that we raised this summer so we will be enjoying this throughout the winter.

One lean Pork Roast
12 cloves of garlic
Olive oil
Italian seasoning
one large onion

Take a lean pork roast or pork tenderloin. Baste the outside with olive oil and sprinkle generously with italian herbs. Allow to stand in a bowl for a few hours in the fridge. Turn occasionally. Place in a roasting pan when you are ready to cook it.

Pierce it with a sharp paring knife and then push whole
garlic cloves into each hole. I use about 10-12 . We love
garlic. Slice a whole large onion and cover top of roast to
hold in the juices and Roast at 350 till it reads 190 on the meat thermometer.

Slice and pour honey mustard sauce over the top and serve.

Honey/Mustard Sauce

1 Cup of Paleo Mayo
1 -2 Tbsp of prepared mustard ( a sugar free dark mustard,
Adjust the mustard to your desired taste.)
2 tsp honey or stevia to taste.

Stir together in a jar and store extra in the fridge.
(if there is any extra. )

The lamb stew sounds greek! Like that lemon/egg soup they make. Love that stuff.

Wow! I've been wondering about using coconut milk as a sauce base for things other than thai curry. This sounds great!

I have a question about the spaghetti squash - I made it the other night for the first time (in the microwave) and it forked very easily but the 'noodles' were crunchy. Is this normal or was it not cooked enough?

I've never eaten it before so I wasn't sure what to expect or if what I was eating was as it was supposed to taste

Thanks

It has been my experience that Spaghetti squash doesn't lend itself well to over cooking. A little crunch is good, else it becomes mush that won't resemble it's name. Also, the natural sugars in squashes burn rather easily.

And... most squashes and tubers will continue cooking for quite a while after they are removed from heat.

Ah ok, good to know.

Thanks very much.

Fake-occia bread

This is a variation on the batter bread recipe on paleofood.com

starts the same way:

6 T oil
1 t raw honey (optional)
3 eggs
1 C pecan nut meal
1/4 C arrowroot


Then I added:

dash of garlic powder
dash of dried oregano
dash of onion powder
dash of basil
fresh chopped rosemary


Combine all and pour on to a greased cookie sheet (I used bacon grease for that salty bacon flavor on the bottom)(approximately 12x8x1/2 inch). Bake at 325 for about 15 minutes. (at 10 minutes, i brushed the top with olive oil and sprinkled salt on top.) Cut in to desired size.
From: Patti Vincent (modified by Zack Passman)

Enjoy!

Oh... I opted out of using honey and I used almond flour instead of pecan.