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  #316   ^
Old Tue, Feb-03-09, 17:22
meryjune
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Paleo pudding with berries sauce

Ingrediets for 1:

1/2 cup frozen berries
1/2 cup apple sauce
1/2 cup nut powder or nut flour
1 egg
1 tablespoon extra virgin olive oil
cinnamom to taste

Mix together throughly the apple sauce and the egg, add the nut powder, the oil and the cinnamom to taste until it's all well mixed into a semi-solid mass.
Pour it into a pan, and 'play' with it like for scrambled eggs until cooked.
Blend the berries and serve them as sauce for the pudding.
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  #317   ^
Old Wed, Feb-04-09, 22:48
capmikee's Avatar
capmikee capmikee is offline
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Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Somehow the phrase "Paleo pudding" makes me think of blood pudding...!
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  #318   ^
Old Thu, Feb-05-09, 01:27
Lizzy77's Avatar
Lizzy77 Lizzy77 is offline
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Plan: -
Stats: -/-/- Female -
BF:
Progress: 25%
Default Lemon and Garlic Macadamia Roast Chicken

So many tasty recipes here! Thanks everyone.

This is something I make in my slow cooker at least a couple of times a month. In fact I'm making it now. The smell that permeates the house is to die for. You could also make it in an oven.

Lemon and Garlic Macadamia Roast Chicken

1 whole chicken (I prefer free range for the taste)
6 lemons
1 cup of semi-crushed macadamia nuts (I usually stick them in a plastic bag and whack them with a rolling pin a few times)
1 tablespoon of minced/crushed garlic
1 teaspoon of macadamia oil


Cut the lemons in half. Then cut a slice off a bit of the rounded bottom section of the lemon so it can stand up in the bottom of the slow cooker or baking tray with the insides of the lemon facing upwards. Put them as a layer in the bottom of the slow cooker or baking tray.

Mix the garlic, macadamia nuts, and macadamia oil together in a bowl.

Rinse and dry the chicken. With a knife make a nick in the skin near the breast section. Using your fingers push your hand in between the skin and the meat to make sort of a pocket.

Stuff the macadamia nut, garlic, and oil mixture into the skin-meat pocket you just made. Massage it into the breast meat for a bit so that it coats all the meat.

Lay the chicken on the lemons in the slow cooker or tray with the breast side upwards.

Then cook for around 8 hours in the slow cooker on low. I usually add a drop of water to the slow cooker as well so that its not running completely dry. Would probably take maybe an hour in an oven depending on the size of the chicken.

It's really delicious! Om nom nom!
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  #319   ^
Old Thu, Feb-05-09, 11:23
capmikee's Avatar
capmikee capmikee is offline
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Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Sounds great! What a cool idea.

Does the skin get crispy?
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  #320   ^
Old Thu, Feb-05-09, 11:34
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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I don't think it would in a slow cooker. They usually cook with steam.
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  #321   ^
Old Thu, Feb-05-09, 12:04
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Lizzy77 Lizzy77 is offline
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If you put the slow cooker on high for the first couple of hours then turning it down to low for the remainder the skin does get a wee bit crispy but nothing like it does in an oven. Nancy LC's right - slow cookers being a closed system keep in the moisture so the skin never gets a chance to really crisp up. But the pay off is that the meat is wonderfully moist and juicy!
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  #322   ^
Old Thu, Feb-05-09, 18:57
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Paleoeat Paleoeat is offline
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Posts: 390
 
Plan: ZC carnivore
Stats: 220/194.5/180 Male 5'9
BF:
Progress: 64%
Location: Smithtown, NY
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BRAISED BEEF TRIPE WITH ONIONS AND GARLICK

2 lbs honeycomb Beef tripe
6 med onions
8 cloves garlick
salt pepper to taste
fat/oil to cook saute with

boil tripe for 15 minutes
discard water, rinse tripe under cold water to cool.
ring tripe out (like a towel) to remove excess water.
cut tripe into bite size pieces I cut 2-3 inch strips and cut those into triangles. while tripe is boiling rough cut onions and saute in fat/oil (I used duck fat that I rendered and have sitting inthe fridge). saute onions on med heat until browned. when oinions are almost done add chopped garlick. I use 2 med non-stick pans and saute simotaneously. add salt/pepper to taste to onions as they are sauteing. take a heavy iron pot like a dutch oven and placed browned onions in it. using the onion pans saute tripe until browned. if a lot of water is rendered out, just drain and continue, otherwise it will take a long time to brown the tripe. place tripe in the heavy pot along with 3-4 bay leaves. mix to disribute the onions. deglaze pans with water or stock or white wine if you have it around, add liquid to pot. there should be about 1/3 liquid in the pot. place on med heat and reduce to low heat in 5-10 min. cook on low heat for 3 hours or until the onoins have dissolved forming a sauce and the tripe is tender. if there is a lot of liquid open the lid a bit an allow the liquid to reduce to a thick sweet onoiny sauce.





I was going to try this in a crock pot, but chickened out at the last minute. maybe next time.

Last edited by Paleoeat : Thu, Feb-05-09 at 20:57.
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  #323   ^
Old Thu, Feb-05-09, 19:41
jackie-o's Avatar
jackie-o jackie-o is offline
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Posts: 185
 
Plan: Paleo Diet (Cordain)
Stats: 260/244/150 Female 68 inches
BF:
Progress: 15%
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Quote:
Originally Posted by Paleoeat
TRIPE

2 lbs Beef tripe
6 med onions
8 cloves garlick
salt pepper to taste
fat/oil to cook saute with

boil tripe for 15 minutes
discard water, rinse tripe under cold water to cool.
ring tripe out (like a towel) to remove excess water.
cut tripe into bite size pieces I cut 2-3 inch strips and cut those into triangles. while tripe is boiling rough cut onions and saute in fat/oil (I used duck fat that I rendered and have sitting inthe fridge). saute onions on med heat until browned. when oinions are almost done add chopped garlick. I use 2 med non-stick pans and saute simotaneously. add salt/pepper to taste to onions as they are sauteing. take a heavy iron pot like a dutch oven and placed browned onions in it. using the onion pans saute tripe until browned. if a lot of water is rendered out, just drain and continue, otherwise it will take a long time to brown the tripe. place tripe in the heavy pot along with 3-4 bay leaves. mix to disribute the onions. deglaze pans with water or stock or white wine if you have it around, add liquid to pot. there should be about 1/3 liquid in the pot. place on med heat and reduce to low heat in 5-10 min. cook on low heat for 3 hours or until the onoins have dissolved forming a sauce and the tripe is tender.


Thanks for the recipe. I just noticed the last time I was at Wal Mart that they carried tripe.
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  #324   ^
Old Fri, Feb-06-09, 12:15
Paleoeat's Avatar
Paleoeat Paleoeat is offline
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Posts: 390
 
Plan: ZC carnivore
Stats: 220/194.5/180 Male 5'9
BF:
Progress: 64%
Location: Smithtown, NY
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Calf heart saute

1 calf heart trimmed and cut into thin bite size strips
balsamic vinegar (splash)
salt pepper
1 tsp dry thyme

marinate heart strips in a spalsh of balsamic vinegar/salt/pepper/thyme mix well and marinate over night in the fridge

drain liqiud and grill or saute in a hot iron skillet.

I had sauted broccoli rabe with mine and a glass of chilled green tea.


Last edited by Paleoeat : Fri, Feb-06-09 at 18:19.
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  #325   ^
Old Mon, Feb-09-09, 18:22
Paleoeat's Avatar
Paleoeat Paleoeat is offline
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Posts: 390
 
Plan: ZC carnivore
Stats: 220/194.5/180 Male 5'9
BF:
Progress: 64%
Location: Smithtown, NY
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Beef Tongue


left overs on a bed of kale

1 beef tongue
1 carrot,
1 rib gelery
1 med onion
5 cloves garlic

Take a large pot that accomodates the tongue
place all ingredient in and cover with water.
Bring to a boil and reducxe to a simmer, cover with lid and cook for 3 hours. remove tongue and when cooled peel tough outer skin.


you can eat it cold, or (what I prefer) fry it in a pan, I generally do not add any oil as ir renders its own fat. fry it until nice and crispy/brown on each side. it is one of my favorite dishes.


fried tongue slices with a side of mushrooms and onions sauted in duck fat

Last edited by Paleoeat : Mon, Feb-09-09 at 18:37.
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  #326   ^
Old Mon, Mar-02-09, 12:54
Paleoeat's Avatar
Paleoeat Paleoeat is offline
Senior Member
Posts: 390
 
Plan: ZC carnivore
Stats: 220/194.5/180 Male 5'9
BF:
Progress: 64%
Location: Smithtown, NY
Default Quial and cauliflouer

I was able to find quail (4 per a package) at a Korean grogery store.

quail cut trought the sternum
salt/pepper to taste
garlick powder
onion powder
oil

cauilflower-broccoli hybrid veggie



wash dry quail, cut through sternum with kitchen scissors. apply salt,pepper, garick and onion powders. fry in oil, I use Canola. 3-4 min per side on med heat until skin browns. finis in 300 degree oven for 10 min.


consume quail with bare hands. Very Paleo!!!!!!!!!!!!!


I steamed the cailiflower-broccoli. for the purists here boccoli and caouliflower are seleced breed plants, I figured a little green in my cauliflower is a good thing. and it tasted very good as well.

Last edited by Paleoeat : Mon, Mar-02-09 at 13:06.
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  #327   ^
Old Mon, Mar-02-09, 13:01
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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Wow, super yummy looking food there, Paleoeat!
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  #328   ^
Old Tue, Mar-03-09, 11:26
capmikee's Avatar
capmikee capmikee is offline
Senior Member
Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Did you eat the bones?
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  #329   ^
Old Tue, Mar-03-09, 11:43
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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Quote:
Originally Posted by capmikee
Did you eat the bones?

Can one eat quail bones?
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  #330   ^
Old Tue, Mar-03-09, 11:49
capmikee's Avatar
capmikee capmikee is offline
Senior Member
Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
Default

Quote:
Originally Posted by Nancy LC
Can one eat quail bones?

Yes, human teeth are strong enough to grind quail bones. At least if they're cooked.
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