Ethnic cooking you'll actually want to eat!
Ethnic cooking you'll actually want to eat!
1 lb baking potatoes scrubbed well 2 tbsp unsalted butter 1 lb Granny Smith apples, peeled, cored, and thinly sliced 1 tbsp fresh squeezed lemon juice 1 tsp sugar 1/4 tsp freshly ground nutmeg 1 tsp salt 1/4 tsp freshly ground pepper 1/3 cup hot …
This is a basic cream of mushroom soup recipe with an added zip from the soy sauce and peppercorns. I will add some shiitake mushrooms when I make this next, but didn’t have any on hand this time. 1 pound fresh button mushrooms 1/4 cup …
I got this awesome dip recipie from Cavegirl in the kitchen. I was never brought up on raw veggies so this was an awesome find!
1 cup real Mayonnaise (see her post on real vs. other here.)
3 Cloves garlic, minced
2 tsp Lemon juice
2 tsp White Vinegar
1 tsp Mustard seed
1 tsp Worcestershire sauce
1 tsp fresh Dill
1 tsp Chili powder
Sprinkles of Louisiana hot sauce (to taste)
Fresh group black pepper
Mix, chill, nomnomnom. Couldn’t be easier.
From The Paleo Solution 1 lb green beans 1 tbsp olive oil 1 tbsp thyme Chop the ends off the beans. Place them into a roasting pan, add the olive oil and thyme. Toss until they are coated well, then roast in the oven at …
From The Paleo Solution
coconut oil
1 lb salmon (preferably wild caught)
2 tbsp pecans
2 tsp rosemary
sea salt
Preheat the oven to 350 degrees. Add a bit of coconut oil to a baking pan, coat well. Lay the salmon in the pan skin side down. Chop the pecans. Sprinkle the pecan, rosemary and sea salt over your fish, then bake for 12-15 minutes. Make sure it flakes easily with a fork; be sure to check the middle portion of the salmon.
After learning how much sugar is in the store bought trail mixes and trying to find one that doesn’t contain peanuts I searched on line and slightly altered the quantities of a mix suggested by nomnompaleo. I think I will try it with almond milk …
This was a nice easy recipe to prepare definitely worth making again. Be sure to use good quality beef. 2 onions, thinly sliced 2 cloves garlic, finely chopped 2 teaspoons finely chopped fresh ginger 2 tablespoons Chinese rice wine 1 tablespoon soy sauce 1 tablespoon …
I’ve swapped the pancetta in this recipe for some Calabrese Salami which gives it quite a kick. You could use a milder salami if desired. You can also substitute canned tomatoes as well.
4 oz pancetta slices roughly chopped (any rinds removed)
2 tbsp olive oil
1 tbsp butter
1 1/2 lb onions, thinly sliced
2 tsp sugar
about 5 cups chicken stock
12 oz ripe Italian plum tomatoes, peeled and roughly chopped
a few basil leaves, shredded
salt and freshly ground pepper
freshly grated Parmesan cheese
Put the chopped pancetta in a large sauce pan and heat gently, stirring constantly, until the fat runs. Increase the heat to medium and add the oil, butter, onions and sugar. Stir well to mix.
Half cover the pan and cook the onions gently until golden (about 20 minutes) then add the stock, tomatoes and salt and pepper. Bring to a boil, stirring, then lower the heat, half cover the pan and simmer, stirring occasionally for about 30 minutes. Add a bit mire water or stock if the soup is too thick.
Just before serving stir in most of the basil and season to taste. Serve hot garnished with the remaining shredded basil and the grated Parmesan separately.
This recipe is from Robb Wolf’s book The Paleo Solution and is a great way to get those veggies you know you should eat but never do… like spinach… 1 bag of frozen (or fresh!) veggies 1/2 12-16oz can of coconut milk 1 cup chicken …