~~~ menus-foodlist Paleo/Primal Food Shopping List If you were on a trip to stock a paleo kitchen you could buy: Refrigerated departments (or buy from specialty stores): fruit vegetables fresh meat (without nitrates, and preferrablt grass-fed) fish and shellfish (preferrably wild) eggs (preferrably pasture fed) orange and some other 100% juices are not paleo Store Interior: coconut milk (no preservatives, no guar-gum) Thai curry paste water chestnuts in water (paleo? use for what?) olive oil, preferably first cold press Starkist "Low Sodium - Low Fat" tuna, or tuna in olive oil health food stores have other brands that are salt-free other canned fish in olive oil or water, preferrably no salt added tomato paste/sauce (must not have flavorings or natural flavors, nor salt) unsweetened applesauce ("natural") [homemade is better with ample cinnamon] spices green tea (or loose at the natural foods store) bottled spring water Health Food Store: seeds nuts (raw, but not cashews or peanuts) nut butters dried fruit (raisins, apricots, cherries, dates, etc.) organic fruit and vegetables unsweetened coconut flakes coconut oil tuna (more no-salt, in water options) honey (optional, raw unfiltered only) Mail Order: nut flours (almond, pecan, and chestnut) and at the PaleoFoodMall.com ~~~ menus-paleothanksgiving Paleo Thanksgiving Menu stuffed mushrooms sliced vegetables with pesto and beef liver pate mixed salad with pomegranate dressing roast turkey with apple and sausage stuffing porcini mushroom gravy spiced cranberry sauce steamed asparagus with hollandaise sauce mashed cauliflower pumpkin pie with hazelnut crust and walnut whipped cream The mushroom appetizers were a last minute addition, using up leftover mushrooms from the salad and leftover stuffing. They turned out to be the most popular appetizer, so I would plan for these next time around and make more. Also, I would add another vegetable side dish, as the asparagus just wasn't enough. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ menus-varietytrouble Variety Trouble: Menu Ideas Breakfast (not a menu here, just a collection of ideas): -Smoothie made with coconut milk, soft boiled eggs, fruit and optional honey -"Granola" made with toasted or dried nuts, dried or fresh fruit or berries, with coconut milk or a touch of pure maple syrup on top -Ask your butcher for "breakfast steaks", these are great with eggs -check the archive here for Sean Townsend's breakfast sausage recipe. Vary the recipe each time you prepare it (use a different meat, different herb). I broke down and got some eggs- had to literally hide them from Zoe- and tried his Scotch Eggs recipe. It was really delicious! -there is a recipe for paleo bars. These are great! -try fresh fish or even soups for breakfast. Lunch: -sashimi or no-rice maki rolls -homemade roast beef slices -try fresh wild salmon on your salad instead of tuna. Wild salmon is in season now. Just buy a skin-on fillet, place on a piece of foil to bake. When it's done, you can flake it off of its skin- cleanup's a cinch. -vary the greens in your salad. Perhaps try sea vegetable salads. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, July 2001 ~~~ menus-quickkid Quick Kid-Friendly Breakfast Foods >I have two children who aren't keen on eggs for breakfast. Does anyone have >some suggestions for quick kid-friendly breakfast foods? Or maybe something >I could make ahead? Pork chops or little pork steaks with cooked applesauce (being paleo allows you to drop the notion of "for breakfast only" foods. You'll find yourself serving dinners in the A.M.; ground lamb and peas sautéed with a bit of curry and tomato paste; steak and eggs (you could drop the eggs); fried rice with chicken, beef or pork and lots of veggies (I don't sweat the rice, especially if its brown rice and it gets the boys to eat lots of brocolli. Fried rice also allows you to sneak egg into it); sautéed chicken livers (yep, believe it or not, they love 'em). Leftover meatloaf with scramlbed eggs on the side. For starchier breakfasts, I'll serve boiled yam rounds topped with cinammon and lots of butter. I also accompany some meals with fried plaintains. They're a bit hit. By Judy Genova. Posted to the PaleoRecipe Mailing List, Oct. 2001 ~~~ menus-judygenova Judy Genova's Menu Suggestions Here's a typical breakfast for me: 2 free range eggs - lightly scrambled in unrefined coconut butter or organic butter 2 cups steamed dark leafy greens (mustard, collards, brocolli) 2-4 ounces steamed yam topped with small amount of butter or boiled plaintains with butter 1 tsp. Carlson's Cod Liver oil or Flax oil drizzled on greens 1 organic kiwi, or 1/2 organic orange 1 cup green tea I can go 5 hours on this meal, and then usually want a not so big lunch. (maybe bowl of chicken soup cooked with cartilage, carrots, dill, parsnips, chicken meat), or can of sardines, 1/2 avocado and apple. Dinner: 4-6 ounces meat or fish (either stew, broiled, baked) Cucumbers, tomato and onion salad with olive oil and lemon sautéed eggplant, or some cooked veggie with butter or oil (asparagus, brussel sprouts, etc.) or maybe cooked in canned coconut milk (carrot, cauliflower, taro root curry). Snack: organic apple slices with raw organic almond butter or mango slices and banana with warmed coconut milk and cardamon I recommend going to your local butcher and getting free beef marrow and shoulder bones and boiling them to make stock. Freeze stock in ziplock bags, and you will have the basis for lots of great, nutritious soups and stews. You can also freeze the stock into ice cube trays. Then, anytime you cook the kids veggies, just pop out a cube or too, and you can sneak lots of nutrients into their food. Sneaky is the key!!!!!! I do not recommend a low carb approach to paleo. Its not worked for me, and I know it certainly doesn't work for active kids. The way you will keep your kids from being unhappy and feeling deprived is to give them lots of fat. Don't be afraid of meat fat or chicken skins or coconut butter as long as its from organic sources. Egg yolks should be dark orange. Butter from grass fed cows is dark yellow. Fat on a grass fed cow is dark yellow. Eat guacamole. Avocados are a great source of healthy fat. Kids who are fat deficient will instinctively look all day long for missing essential fatty acids (as will their adult counterparts!). That's why most people snack all day on empty calories..... Learn to make delicous smoothies. I use a whole mango (peeled), 1 banana, 1/2 cup canned coconut milk, 1/2 fresh squeezed lemon juice, 1 TB raw almond butter. You can sneak a raw egg into this for your kids. You can also sneak Cod Liver oil into it. Carlsons is the best. The lemon flavored is the least offensive I've ever had, and many on the paleo list will concur. By Judy Genova. Posted to the PaleoRecipe Mailing List, Oct. 2001 ~~~ menus-hans Hans Kylberg >Would you mind posting a typical day's meals? There are no typical days. Every day is new adventure, and the outcome of that days hunting and gathering rules the meals :-) If there is salmon of the special "guarantee" farmed kind that I prefer then I will have raw salmon for dinner. If there is wild boar side pork I will fry and eat about 1/3 - 1/2 kilo of that. If there is some fruit or veggie fine and cheap, I will have some of that. It is also depending of if it is a workday, a day with a trip into the archipelago, a day in a hurry, or a rainy day together with the computers. Usually only a glass of spring water for breakfast, sometimes a grapefruit. Today a mixture of fruits and nuts and some elk jerky. For lunch usually jerky, mostly elk, often with some mixed in green vegetables and spiced with thyme and angelica or similar. Sometimes a jar of sardines togther with jerky. Fruit afterwards. Dinner often some cooked animal food, and when preparing that some broccoli cabbage, carrot or similar. Fruit and nuts afterwards, and as snack. Before bed a grapefruit. Also I eat my special jerky as snack. Sometimes I have (again my special) olive oil pemmican instead of the jerky for lunch. I never cook vegetables apart from onion, and sometimes carrot (only for salmon soup and similar). The recent days I seem to have a lowered treshold for allergy, so apples and nuts, wich I usually eat lots of, but probably am a little allergic to, is lowered on my diet in favor for plums, pears and dates. Today I am putting a lamb steak in the oven, so that will be both lunch and dinner, unless I eat the salmon soup left over from yesterday. Probaly there will be cabbage with it. Yesterday I picked lingonberries so some of them will go down my throat as well :-) ~~~ menus-keene1 Richard Keene Usual Diet My usual Paleo diet is: - Lots of read meat, especially beef. - Bacon and Eggs, with occasional cheese omelets, lots of butter. [not GRAP] - Roast Pork - A little chicken or turkey - 1 lb. Salmon once a week cooked on the backyard grill. - About 7 apples a day - About 3 pears a day - One HUGE salad of lettuce (various types), raw broccoli, occasional tomatoes, olive oil. - A lot of salt on the meats and salad. - Odds and ends, strawberries if there any good that day, blueberries, radishes, cucumber, melons, onions, garlic. ~~~ menus-keene2 Richard Keene Two Days Ago Bacon eggs for breakfast [bacon not GRAP] frozen berries nuts Pork roast 1.5 lb salmon for dinner ~~~ menus-keene3 Richard Keene Yesterday Sunday, a lazy at home day so ate a lot... Bacon, eggs cooked in bacon grease. [bacon not GRAP] Lots of strawberries 2 apples some walnuts about 2 pounds of beef a banana (with a little chocolate surup on it, a banana split without the dairy) a HUGE salad. (lettuce, brocolli, celery, olive oil) a tomato frozen berries mix. blueberry, strawberries, raspberries. One little chocolate easter egg. Ran 3.5 miles, 15 pushups ~~~ menus-keene4 Richard Keene Today At work so tightly controlled eating. scrambled eggs for breakfast lunch: about 3/4 lb. beef dinner: (planned) A hugh salad, beef, nuts, frozen berries No excersize, rest a lot. ~~~ menus-keene5 Richard Keene's Daily Diet Here is my daily diet, more or less, since it varies quite a bit. Lots and lots and lots and lots and lots of water. I have a Brita water filter at home and at the office. If doing very low carb, vitamin and mineral capsules. Bacon and Eggs for breakfast, or skip breakfast if "overweight" that morning. 1/2 package of bacon, 6 eggs. My kids mooch some so I don't always get to eat it all. [bacon not GRAP] Lunch, either meat (large steak, porkchops, what is available, or a HUGE salad, lettuce, avocado, celery, try to use lots of diferent kinds of lettuces. Sometimes radishes or other variants. Olive oil, salt on the salad. Sometimes dried onion on the salad. Dinner, same as lunch but if I had salad for lunch then I eat meat. etc. Once a day, some berries, frozen unless in season. Sometimes a fruit like an apple, peach, grapes. These tend to be high carb, so if I'm trying to get weight down I eat less of these. Bananas seem OK at one a week. Snack on nuts, not too much though. Some times I eat dates or other dried fruit. Midnight snack of a few strips of bacon but not too often. [bacon not GRAP] ~~~ menus-bannion Lynnet Bannion's Typical Day Breakfast: around an ounce of nuts: walnuts, hazelnuts, or almonds (raw) or carob goodie (unsweetened carob, pecan meal and coconut oil) Snacks: raw nuts or dry unsweetened coconut, an ounce or so Lunch: big green salad, with assorted veggies: a little carrot or tomato, avocado, radish, cucumber, whatever I have on hand. Sometimes no dressing, sometimes a little homemade olive oil and vinegar dressing; about 4 oz. of meat: usually leftover, roast pork or lamb, chicken, turkey, occasionally sardines in olive oil. Supper: Either another green salad, or some cooked veggie dish: zucchini, broccoli, onion, cooked greens, cauliflower, or other lo-carb vegetable, cooked in olive oil with herbs, maybe tomato. Another 4-5 oz of meat: pork, lamb, occasionally beef, salmon, chicken, turkey; rarely paleo chili. Some nights I have some berries or an apple or pear or a couple of plums. Pork and lamb are organic from a local farm, also chicken and turkey; veggies mostly organic, as much as I can get. Rarely, not more than once a week, I'll have a couple of eggs. Eating out, I usually choose beef (obviously, not organic). It doesn't amount to a lot of calories (1200-1400 usually), but it is quite satisfying to me. ~~~ menus-carmack Susan Carmack Yesterday Yesterday I wrote everything down that I ate: banana apple pemmican 2 pieces asparagus one shrimp fruitshake - blueberries, banana, orange, egg grapefruit 5 eggs 2 dates apple liver - 2 pieces raw honey banana ~~~ menus-clelia Clelia's Daily Meals Breakfast: 1 cup of billberry tea a large salad with extra virgin olive oil 1 hard boil egg (2 X a week) 1 apple snack 1 cup herbal tea either burdock or licorice Lunch 1 cup herbal tea a large salad with olive oil fish (baked or broiled) vegetables 1 apple Snack 1 cup herbal tea Supper 1 cup herbal tea alternate between NZ lamb or fish or chicken or rabbit vegetables a large salad 1 apple Snack 1 cup of herbal tea You are probably wondering why I don't eat any nuts with my snacks, the answer is that I don't digest them properly. I also limit my food intake because I was putting on a lot of weight do to my thyroids. ~~~ menus-bridgelandday Thomas Bridgeland Typical Day Typical. Well, start with some eggs, two or three, plus bacon for breakfast, fried in olive oil. Often some veggies like carrots or greens if there is some leftover from the evening. Maybe a handful of nuts. Maybe a cup of milk if the kids left some undrunk. I often don't eat breakfast, if I had a late night snack I usually don't feel hungry till lunch. Lunch is usually a steak, or pork chops, in the early afternoon, after running. Whether I eat breakfast or not does not seem to affect my running energy much. Dinner is a big meat meal, steak, chicken or pork, sometimes a little fish, with half a dozen mixed veggies. I often make chicken or beef stew, with a bunch of veggies thrown in. I eat fruit too, sometimes for dessert, or for snacks during the day. Fruit is probably my main carb. My snacks are not always paleo, I eat yogurt, chocolate, peanuts, berries with cream pretty often. Generally, the more meat I eat the better my gut seems to feel, and constipation and other troubles disappear. As plant matter increases, especially high carb stuff, things get worse, gas, or constipation. Even lots of low carb veggies are a little troublesome. Posted to PaleoFood mailing list on 10 Feb 2003. ~~~ beverages-chai Chai - tea In a sauce pan with a tight fitting lid combine the following: 8 cups water 6-10 quarter sized slices of fresh ginger root 10-15 cardamom pods, cracked open 1 teaspoon of fennel seeds 4 cloves 1 or 2 pieces of dried orange rind 8-10 black peppercorns Bring to a boil. Reduce heat and simmer, covered for at least 20 minutes. Simmer longer for a richer, spicier flavor. This tea can be sweetened with raw honey. You can also add almond milk or coconut milk or add one green tea bag for a stronger tea. From: Patti Vincent ~~~ beverages-simplechai Simple Chai 1 1/2 cups water 1/2 inch cinnamon stick 4 cardamom pods 4 cloves Optional: 1/2 teas fennel or anise seed black peppercorn 1/2 bay leaf coconut milk in place of some water Put the water in a pan. Add the ingredients and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Strain the tea into cup and serve immediately. ~~~ beverages-cranberry Cranberry Tea 1 lb. cranberries 1/2 cup honey 2-1/2 qt. water 4 cinnamon sticks 2 tsp. whole cloves 1 cup orange juice In covered saucepan, combine cranberries, honey, and water; simmer until cranberries pop; add cinnamon sticks and cloves; continue to simmer until it smells good. Add orange juice. Strain and keep juice (use pulp in other recipes). 1 Tbsp. lemon juice can be added to tea, if desired. Serve warm. From: Donna (in CA) (ladibugz77 at aol.com). posted in RFC Adapted by Patti Vincent ~~~ beverages-coffeesub Alternative Beverage "Coffee Substitute" 2 cups water 1 Tbs roasted chicory root 1 Tbs dried dandelion root (not roasted) 1/2 tsp cardamon seed (should be out of the husk, but not ground) Put water in a pan. Add roasted chicory root, dandelion root, and cardamon seed. Simmer gently 10 minutes. Strain and enjoy. I have found this is pretty pleasant to drink. No it doesn't taste exactly like coffee but it is dark and tasty and pretty good for you. From: Lynnet Bannion on the PaleoFood list. Posted 14 Dec 1999. ~~~ beverages-spicetea Warming Winter Spice Tea Decoct: 2 parts roasted dandelion root 1/2 part cinnamon bark 1/2 part dried gingerroot 1/2 part decorticated (hulled) cardamom seeds 1/2 part star anise Raw honey to taste Slowly heat 4 cups of spring water in a pot. Put the ingredients into a mortar and with a pestle crush the herbs slightly. Or put them in a blender and turn it on briefly, just enough to release some of the aromas. From: Dandelion Medicine by Brigitte Mars. ~~~ beverages-weather-is-cold The-Weather-Is-Cold-and-I-Have-to-Be-Outside Tea Decoct: 1 part roasted dandelion root 1 part gingerroot 1 part cinnamon bark 1/2 part licorice root 1/2 part prickly ash bark Warm yourself with the circulation-supporting herbs in this blend. From: Dandelion Medicine by Brigitte Mars. ~~~ beverages-vit-c Vitamin C-Rich Tea Infuse: 1 part dandelion leaf 1 part rose hip 1 part hibiscus flower 1 part raspberry leaf These vitamin C-rich herbs are also high in flavonoids, which help improve the body's assimilation of that nutrient. From: Dandelion Medicine by Brigitte Mars. ~~~ beverages-postsurgery Postsurgery/Recovery Tea Infuse: 1 part dandelion leaf 1 part nettle leaf Decoct: 1 part dandelion root 1/2 part licorice root 1 part Siberian ginseng root This is an excellent blend for cleansing drug residue out of the body and building strength and energy. From: Dandelion Medicine by Brigitte Mars. ~~~ beverages-lemontea Lemon Tea I enjoy the juice of one whole lemon in a cup of *very* (boiling) hot water first thing in the morning. I believe Beverly & Vidal Sasson recommend this in their book for good health. From: Karen O'Mara in rec.food.cooking on Jan 7, 1999. ~~~ beverages-sassafrastea Sassafras Tea Wash roots of red sassafras taken in early spring. Boil pieces of the roots. Serve hot or cold. Sweeten if desired. Boiled roots may be reused until strength is gone. From: Tom Kuhn, Native American archeologist ~~~ beverages-sassafrastea2 Sassafras Tea Sassafras tea tastes amazingly like rootbeer-- in fact I think that sassafras root is the ingredient that "root" beer is made from. I think that old-fashioned sarsaparilla is soda made from sassafras. I bet you could make a tea, then sweeten with honey, and you could use dry ice to make it carbonated. I don't know if the dry ice is Paleo, but it's just adding bubbles. We used to make rootbeer with rootbeer flavoring and water, then put a about 1 pound of dry ice in a large container with it and wait a couple of hours for it to get carbonated. I'll have to try it with the sassafras tea. From: Julie Jarvis. Posted to PaleoFood list 22 Jan 1999. ~~~ beverages-hotchocolate Hot Chocolate 3/4 cup pure coconut milk 1/4 cup water (If you use lite coconut milk DO NOT ADD WATER.) 1/2 tablespoon carob powder [not GRAP] raw honey to taste (about 1/2 teaspoon) Combine coconut milk, water and carob powder. Blend with a wire whisk, heat on stove top or microwave. Add honey to taste. From: Patti Vincent ~~~ beverages-spicedgreen Spiced Green Tea Add to your cup of green tea: 4 to 8 cloves a dash of cinnamon t raw honey dried orange peal pieces (optional) From: Patti Vincent ~~~ beverages-russiantea Russian Tea 1 C of green tea 1/4 C orange juice 1 to 2 teas spiced honey From: Patti Vincent ~~~ beverages-milledcider Mulled Cider 2 quarts apple cider or juice 1 orange, sliced 1 lemon, sliced 2 Tbsp maple syrup or raw honey 4 sticks cinnamon 6 whole cloves 1/4 tsp. nutmeg 1/4 tsp. powdered ginger In large saucepan, combine all of the ingredients. Bring mixture to a boil. Reduce the heat to low, and simmer the cider for 30-40 minutes. Strain and serve hot. Serves 16. From: Diane Abell in 3 Rivers Cookbook III ~~~ beverages-holidaywassail Holiday Wassail Apricots lend golden color and goodness to this fruity beverage 1 can (16 ounces) apricot halves, undrained 4 cups unsweetened pineapple juice 2 cups apple cider 1 cup orange juice 18 whole cloves 6 cinnamon sticks (3-1/2 inches), broken Additional cinnamon sticks, optional In a blender or food processor, blend apricots and liquid until smooth. Pour into a large saucepan. Add pineapple juice, cider and orange juice. Place the cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. Add to saucepan. (Or place loose spices in saucepan and strain before serving.) Bring to a boil. Reduce heat; cover and simmer 15-20 minutes. Serve hot in mugs. Garnish with cinnamon sticks if desired. Yield: 2 quarts. From: http://cyou.com/~christmas/recipes/beverage.htm [now gone] ~~~ beverages-wassail Wassail LOTS of Apple Cider (Gallons?) Perhaps 1/4 proportion of orange juice, or could use orange juice concentrate. Same thing with pineapple juice. Some lemon juice. Some raw honey (not too much needed) Cinnamon sticks Whole Cloves perhaps other spices like powdered ginger Bring to a boil until lots of frothy white foam, then simmer for at LEAST an hour (how long depends on if you've used concentrates or not.) It should reduce down to a nice thickness, and make the whole house smell wonderful! From: Elena-Beth Kay ~~~ beverages-wassail2 Wassail 1 qt. apple cider 1 tsp. allspice 1/2 tsp. ground cloves 1/4 tsp. nutmeg 2 cinnamon sticks or 1 tsp. ground cinnamon 1/2 c. orange juice 2 tbsp. lemon juice 1/4 c. raw honey 2 tart apples, thinly sliced In a 3 quart casserole, place cider, allspice, cloves, nutmeg, cinnamon sticks, orange juice, sugar and apples. Microwave on High (full power) for 15 to 18 minutes, until hot. Strain and serve. From: http://www.enviroweb.org/vegweb/ ~~~ beverages-wassail3 Wassail 7 c water 1 1/2 c orange juice 1 1/2 c apple cider 1 1/2 c tea 3/4 c lemon juice 3/4 c raw honey (or less) 1/2 tsp each - allspice, ginger 4 cloves 2 large cinnamon sticks 1 can each pineapple, mandarin oranges Optional: raspberries or blueberries Put spices in a tea ball or herb bag. Simmer all ingredients in crock pot about 1 1/2 hrs before serving. From: Ed in PA (ribes60 at aol.com) ~~~ beverages-appletea Apple Tea Just as any tea: boil water, throw dried apple peels in (maybe let it boil togethr for one minute), then leave it for five minutes, and then drink. Either throw away peel or eat it. You can do like this with any dried fruit/berries or peel. From: Hans Kylberg on PaleoFood list. Posted 18 Apr 1999. ~~~ beverages-applelemon Apple Lemonade 2 cups unsweetened apple juice 4 tablespoons pure lemon juice Combine juices. Chill. Serve over ice. Makes about 2 servings. From: http://www.nlci.com/nutrition/recipe.htm [now redirects elsewhere] ~~~ beverages-strawberrylemon Home-Made Strawberry Lemonade 8 cups water 1 cup fresh-cut strawberries 1 cup frozen strawberries honey to taste 1 cup lemon juice 2 lemons sliced In a large container, combine 4 cups of water and the fresh and frozen strawberries. Let soak in the sun for 3-4 hours. In another container, combine the lemon juice, sliced lemons and water. Chill for 3-4 hours to let the lemon juice soak thru. Mix the 2 containers together, and add honey to your taste. Serve chilled over ice. From: Cooking with the Dead by Elizabeth Zipern ~~~ beverages-pink Pink Drink 2 quarts spearmint or other tea 1 quart fresh apple cider 1 quart grape juice juice of 2 lemons honey to taste Put in a large punch bowl with thin slices of lemon floating. Good for a large group. From Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ beverages-tomatosauce Tomato Sauce/Juice Since many classic recipes call for tomato juice or tomato sauce, it's good to know that you can make your own rather than rely on the canned varieties that contain additives. To make tomato juice, simply purée tomatoes in a blender, add lemon juice and salt. Strain the mixture for juice and retain the pulp and a little juice to use in recipes calling for tomato juice. From: Natural Foods Cookbook by Maxine Atwater ~~~ beverages-realhorchata Real Horchata REAL horchata is obtained by crushing chufas, leaving them in water and sugar for about 24 hours and straining the mixture. Chufas, cyperaceae cyperus esculentus as they go by their scientific name, are a chick-pea sized tuberous roots of a sedge-like African plant, with a brown skin and white flesh that I have never seen in any other places than in Spanish or Mexican markets. Rice or almond horchatas are only variants, and not even half as good as the horchata de chufas. From: Mathieu Wehrung in rec.food.cooking on Jul 24, 1996. ~~~ beverages-horchata Horchata 1 lb of Chufas 1 qt Water Raw Honey to taste Pinch of Cinnamon Grated rind from 1/2 lemon Clean the chufas and soak them in the 1 quart of water for 10 hours to soften. Mash them in the water with a blender or by hand three times to release all the juice. Filter the mixture through a fine collander and throw away the residue. Add the sugar, cinnamon and lemon rind to the liquid. Let the liquid rest overnight in the refrigerator. I know the recipe is a little vague, but it gives you an idea how it's made. Personally, I soak the lemon rind with the chufas so that it will be filtered along with residue, that produces a cleaner milky texture. From: calles@earthlink, rec.food.cooking, alt.creative-cook, May 11, 1996. ~~~ appetizers-boilingeggs Boiling Eggs for Deviled Eggs Choosing Eggs - For hard-cooked eggs, it's best to use older eggs, like two weeks old or more. Why? Older eggs shell more cleanly. Cooking the Eggs - Hard-boiled eggs are easy and quick to prepare. Eggs in the shell should be cooked over high heat just until the water begins toboil then removed and left to stand until done. Never leave your eggs toboil! If eggs are boiled for any length of time, the yolks will become hardor may turn an unattractive greenish-gray. The process to full-proofhard-boiled eggs is an easy one. Simply put the eggs in a pan roomy enoughto hold them without crowding, with cold water to cover by at least oneinch. Next, over high heat, heat the water and eggs until just fullyboiling. Once a full boil is achieved, remove the saucepan from the heat,cover tightly and let them stand for 15 minutes. After the time haselapsed, pour off the hot water and run cold water over the eggs to achievea faster cooling. I let the cold water run over the eggs for ten minutesand add some ice to get them cold fast. This not only stops the cookingprocess, but it also makes it easier to peel the eggs. Then I put them inthe refrigerator for an hour before making the recipe. Shelling Hard-Cooked Eggs - Using older eggs make this job a lot easier. But you can get away with using fresh eggs if you follow my method. First, you want to crack the shells. The easiest way to do this is to place allthe eggs in a roomy saucepan again and shake them around. The agitationwill break up the shells nicely. Then, to remove the shells, run each eggunder cold water and begin to peel off pieces of the shell. I always startat the large end, but it really doesn't make a difference. From: DeviledEggsRecipe.org [site now dead] ~~~ appetizers-deviledeggdiscussion Deviled Egg Discussion Bacon treat: Mix the egg yolk with mayonnaise, mustard and finely chopped cooked crispy bacon. Sprinkle with a little fresh chopped parsley. Crunchy garden salad: Mix the basic yolk and mayo combination with a little chopped red pepper and spring onion. Spicy eggs: Mix the basic yolk, mayo and mustard combination with a little lemon juice, ground cumin and cayenne pepper to taste. French style: Mix the yolks with a little mayonnaise, Dijon mustard, and chopped fresh dill. ~~~ appetizers-deviledeggs Classic Deviled Eggs [Betty Crocker] 6 hard-cooked eggs, peeled 3 tablespoons paleo mayonnaise 1/2 teaspoon ground mustard 1/8 teaspoon salt 1/8 teaspoon pepper Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours. Expert Tips: Garnish deviled eggs with red caviar and Italian parsley, or top with thin slices of red pearl onions. Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate. From: Betty Crocker ~~~ appetizers-deviledeggsrecipe Deviled Eggs Preparing this deviled eggs recipe ahead of time and cooling in the refrigerator makes them a hassle-free serving on party day. 12 hard boiled eggs 1/2 cup of paleo mayonnaise 1 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon cayenne 1 tablespoon curry powder Cut eggs in half lengthwise. Scoop out yolks and set aside. Mash yolks with fork or sift until fine. Combine with mayonnaise, mustard, salt, curry and cayenne until well mixed. Spoon mixture into food storage bag. Snip hole in corner of bag and pipe yolk mixture into egg white halves. Put on a plate and seal with plastic wrap. Put in refrigerator to get cold and well rested. From: DeviledEggsRecipe.org [site now dead] ~~~ appetizers-curryeggs Curry Deviled Eggs 6 hard-boiled eggs, sliced in half, lengthwise 1/4 cup pure canned coconut milk 2 tsp. Dijon-style mustard 1 tsp. curry powder 1/4 tsp. hot sauce (or more to taste) 2 tsp. green onion, minced 1 Tbsp. celery, minced 1/8 tsp. salt, or to taste Carefully remove egg yolk from eggs and place in mixing bowl and mash. To the yolks, add coconut milk, mustard, curry powder, hot sauce, green onion and celery. Mash together and mix well. Taste filling and add salt to taste. Add more hot sauce, if desired, for spicier eggs. Use a spoon or pastry bag to fill egg whites with yolk mixture. Adapted from: Cooking with Amy: A Food Blog ~~~ appetizers-momseggstomatostack Mom's Stuffed Eggs Tomato Stack These are the stuffed eggs we always had on picnics when we were kids, I still make them for picnics and pack them in the cooler between two zip lock bags of ice. 6 hard-boiled eggs 1 green onion, finely chopped 1 garlic clove, smashed then finely chopped 1 teaspoon Madras curry powder (or your favourite curry mix) 1/4 teaspoon celery salt 1/2 teaspoon Dijon mustard 1 tablespoon paleo mayonnaise cayenne pepper paprika 2 large fresh plum tomatoes fresh ground black pepper freshly ground sea salt parsley sprig (to garnish) Slice hard boiled eggs in half and put yokes in a small bowl. Set egg white halves aside. Mash yolks with a fork. Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard. Mix thoroughly. Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want. Slice the plum tomatoes into 12 rounds, six rounds from each. Arrange tomato slices on a platter. Sprinkle the tomatoes with freshly ground pepper to taste. Fill the egg white halves with a heaping tablespoon of the yolk mix. Place one filled egg white half on top of each tomato slice. Sprinkle freshly ground sea salt on filled eggs and tomato slice stack. Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour. Garnish platter with sprigs of parsley. By Derf. From: Food.com ~~~ appetizers-stuffedeggsbearnaise Stuffed Eggs Béarnaise 1 dozen eggs* 2-3 Tablespoons vermouth or white wine 1 small shallot 4-5 sprigs fresh tarragon 3 sprigs parsley 2 Tablespoons Dijon mustard 1/2 cup mayonnaise salt and pepper to taste paprika parsley Place the eggs in one layer in a large saucepan. Cover with water by about 2 inches. Bring to a boil over medium high heat and boil for 7 minutes. Remove from the heat and leave to cool until you can comfortably reach into the water and take them out. Peel the eggs and rinse away any extra shell bits. Pat dry. Cut the eggs in half and gently scoop the yolks into a bowl. Place the white halves on a platter (if not serving immediately, line the platter with paper towel). Break the yolks up with a fork and sprinkle with the vermouth. The yolks should absorb the vermouth with no liquid left in the bowl. Chop the shallot very finely. Chop the tarragon and parsley. Toss into the bowl with the yolks and mash with a fork. Add the mustard and continue to mash. Add the mayonnaise by spoonfuls, mashing after each addition until you have a thick but smooth filling. You may use more or less mayonnaise than called for. Season with salt and pepper to taste. Spoon the yolk mixture into the white halves, pressing gently to fill. Sprinkle with paprika. These are best made shortly before serving. You can boil the eggs as much as a day before, and several hours ahead separate the eggs and make the filling. Store both in the fridge, the whites covered in paper towels to prevent condensation. Stuff just before serving. * If you store the eggs in the carton on its side until you boil them, the yolks will come out perfectly centered every time. And eggs that are a bit older peel easier, so buy the eggs days before you want to stuff them. From: The Runaway Spoon ~~~ appetizers-avgagemista Avga Gemista or Greek Stuffed Eggs From the Woman's Day Encyclopedia of Cooking. 12 hard-boiled eggs, shelled 1/2 cup minced cooked beet 4 teaspoons minced capers 3 tablespoons snipped fresh parsley 2 tablespoons lemon juice 1/4 cup mayonnaise salt and pepper 1 whole capers Cut the eggs into halves crosswise. Remove the yolks. Cut a thin slice from the bottom of each egg-white so it can stand upright. Add next 7 ingredients to the yolks. Beat smooth. Spoon into the egg-white shells, forming a small mound on each. Decorate each with a caper. Comments: - I substituted fresh dill for the parsley as I wanted a more assertive herb (and dill works very well with all the other ingredients). BTW, the caper at the end is not just decorative, it provides a great burst of pungent saltiness. By Sharon123. Adapated from: Food.com [archive.org] ~~~ appetizers-eggswithguac Hard Boiled Eggs Stuffed with Guacamole If you do a search for this recipe you find that all of them have you discard the yolks (except Mark Sisson). This is the most nutritious and best tasting part. It makes no sense to discard it. To make deviled eggs with guacamole start with one of the recipes in this section, and then add the cooked yolks to one of the following guacamole recipes as you mix it. ~~~ appetizers-italianstuffedeggs Italian Stuffed Eggs Recipe from Campbell's Community. 4 large hard-cooked eggs, peeled and cut in half lengthwise 3 tablespoon(s) olive oil 1 1/2 teaspoon(s) finely minced onions 1 teaspoon(s) finely minced garlic 1/8 teaspoon(s) ground black pepper 1 tablespoon(s) finely chopped fresh basil leaves 1 tablespoon(s) finely chopped fresh Italian (flat leaf) parsley Paprika Remove the egg yolks from the egg whites. Place the whites cut-side-up onto a plate. Mash the egg yolks in a small bowl with a fork. Stir in 1 tablespoon oil, onion, garlic and black pepper. Stir in the basil and parsley. Gradually stir in the remaining oil until the mixture is smooth. Season with additional black pepper, if desired. Spoon the egg yolk mixture into the egg white halves. Sprinkle with the paprika. From: psfreeman. Found at MyRecipes [archive.org] ~~~ appetizers-nomayostuffedeggs No Mayo Stuffed Eggs These have a wonderfully Italian flavor. Adapted from The Good Egg by Marie Simmons. 4 large eggs, hard-boiled 2 tablespoons extra virgin olive oil 2 tablespoons fresh basil, minced 1/4 teaspoon garlic, minced 1/4 teaspoon salt ground pepper, to taste paprika, for garnish 2 tablespoons sun-dried tomatoes, oil-packed, drained and chopped (opt.) Peel the eggs. Slice eggs in halve and remove yolks to a bowl. Mash the yolks with a fork. Add the oil, basil, garlic, salt and pepper. Mash until it's nice and creamy. Taste and add more oil, salt or pepper, to your taste. Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped. Sprinkle the eggs with paprika. Cover loosely and refrigerate for 1 hour to chill. Note: For a twist, add the 2 T of sun-dried tomatoes at step five. Comments: - The only change I would make is to omit the paprika because it competes with the basil. - I included the optional sundried tomatoes, so I used 1 T extra virgin olive oil and 1 T oil from the sundried tomatoes. - The olive oil we used was too strong and gave them too much of an olive oil taste. By Elisabetta47. From: Food.com ~~~ appetizers-lemontarragoneggs Lemon Tarragon Stuffed Eggs 6 hard-cooked large eggs 3 tablespoons mayonnaise 1 large shallot, minced 1/2 teaspoon Dijon mustard 1/4 teaspoon freshly grated lemon zest 3/4 teaspoon fresh lemon juice 2 teaspoons minced fresh tarragon leaves Garnish: Fresh tarragon sprigs Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered. Just before serving, garnish eggs. Comments: - I did add about a teaspoon of garlic powder, half teaspoon of seasoning salt and used honey dijon mustard. I did this using 12 eggs. - Although I increased this recipe by 1 1/2, and did Not increase the amount of minced shallot, the shallot was still was overpowering and left a bitter aftertaste. Add a Tiny amount of minced shallot or subsitute minced onion. - I used a little onion instead of a shallot and would suggest mincing it very finely. The tarragon was a nice mix with the egg. - I added just a touch more lemon juice. These eggs have a wonderful "bright" flavor. Gourmet. April 1995. Found at Epicurious [archive.org] ~~~ appetizers-wasabieggs Wasabi Deviled Eggs 6 hard boiled eggs (see below for instructions) 3 tablespoons paleo paleo mayonnaise 1 teaspoon wasabi paste 1 green onion, minced 1/4 cup minced watercress, plus extra for garnish Kosher salt, a pinch Hard boiled eggs: Place eggs in a single layer in a saucepan and fill the pan with water rising to at least an inch above the eggs. Cover the pot and bring it to a boil over medium heat. When the water comes to a full boil, remove the pot from heat and let eggs sit for 18-20 minutes. Cool and peel the eggs under cold running water. Cut eggs in half and remove yolks. Mash the yolks until very fine and smooth, use a food processor or fork. Combine the yolks with the mayonnaise, wasabi, green onions and watercress and mix very well. Taste for seasoning and add salt to your liking. Pipe filling decoratively into the egg whites using a pastry bag fitted with a large fluted tip. Cut thin ribbons of watercress leaves to be used on top of the eggs as a garnish, just before serving. Place on a serving plate and serve right away or cover and refrigerate up to one day. From: Cooking with Amy: A Food Blog ~~~ appetizers-caviarstuffedeggs Caviar Stuffed Eggs 10 large eggs 2 tablespoons lemon juice 3/4 cup mayonnaise 1 teaspoon anchovy paste 1/4 teaspoon powdered mustard 1/4 teaspoon white pepper 1 small jar black lumpfish caviar 1 small jar red lumpfish caviar Fresh dill, for garnish Mixed salad greens, for serving Gently place the eggs into a large saucepan and cover with cold water. Add the vinegar and place over high heat. Bring to a boil and set a timer for 5 minutes. Remove from the heat after 5 minutes and let sit an additiona l 2 minutes. Drain the eggs and run under cold water. Immediately peel the eggs* and slice in half the long way. Remove the yolks to a mixing bowl and set the whites to the side. Using a fork, mash the yolks well. Add the mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter). Alternatively, use a sealable plastic bag with the tip cut off. Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the filling on top of the caviar so that each resembles a full yolk. Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa. Garnish each with a small sprig of dill and serve on a bed of mixed greens. *Cook's Note: We've found that the combination of adding vinegar to the water and peeling them while still hot is the best method for removing the shell easily. Comments: - They were just WAY TOO salty for our taste, I think from the anchovy paste. Recipe courtesy Dan Smith and Steve McDonagh Show: Party Line with the Hearty Boys. Episode: Buffet Hors d'Oeuvres Found at: Food Netword ~~~ appetizers-lemondillchickensaladeggs Lemon-Dill Chicken Salad-Stuffed Eggs Grilling the chicken adds a nice smoky flavor to such a simple recipe; however, 5 cups shredded cooked chicken can be substituted. Lemon-Dill Chicken Salad can be stored in the refrigerator in an airtight container for up to three days. Yield: Makes 48 appetizer servings 2 1/4 pounds skinned and boned chicken breasts 1 1/2 teaspoons salt, divided 1/2 teaspoon freshly ground pepper 24 large hard-cooked eggs, peeled 1 cup mayonnaise 2 green onions, finely chopped 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 2 tablespoons fresh lemon juice Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use. Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour. Southern Living. April 2007. Found at MyRecipes ~~~ appetizers-crabstuffeddeviledeggs Crab-Stuffed Deviled Eggs 8 large hard-boiled eggs, peeled 3 tablespoons mayonnaise 1 1/2 tablespoons chopped fresh tarragon 1 tablespoon minced shallot 2 teaspoons fresh lemon juice 1/8 teaspoon cayenne pepper 1/4 teaspoon hot pepper sauce 8 ounces crabmeat Fresh tarragon sprigs (optional) Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork. Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper. Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve. Comments: - As many suggested, I added dijon and substituted basil for tarragon. - I added a touch of black sevruga caviar to the top for a little salt and festive appearance. - I added dijon and extra fresh lemon juice, topped with cajun seasoning (theme of the meal) and stuck some chives in each. Even better the next day. From: Epicurious [archive.org] ~~~ appetizers-hamhorseradisheggs Ham and Horseradish Stuffed Eggs 6 hard-cooked large eggs 3 tablespoons mayonnaise 1/2 cup finely minced cooked ham (about 3 ounces) teaspoon coarse-grained mustard 1 1/2 teaspoons drained bottled horseradish, or to taste [see comments] 1/2 teaspoon fresh lemon juice cayenne to taste Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered. Comments: - Not only do I like more horseradish, but also more lemon juice. - I also added extra horseradish. - Like everyone else, it needs more horseradish. I decided to replace the horseradish with two tablespoons of Wasabi. Now that's a kicker. - I used a high-quality smoked ham and decorated each half-egg with a small sprig of curly parsley. - I will never make deviled eggs without horseradish again. I didn't have any ham, so I made it without - still great. - The ham and horseradish is a winning combination. From: Epicurious [archive.org] ~~~ appetizers-salmonstuffedeggs Salmon-Stuffed Eggs 12 hard-cooked eggs 1 can (6 oz.) salmon, drained & flaked 1/2 cup mayonnaise 1 tablespoon fresh dill, finely chopped 1/8 teaspoon black pepper Cut the eggs in half lengthwise and remove the yolks to a medium bowl; set aside the egg whites. Add the salmon, mayonnaise, dill, and pepper to the yolks; mix until well combined. Spoon or pipe the mixture back into the egg whites. Serve, or cover and chill until ready to serve. Eggland's Best. May 2009. Found at MyRecipes [archive.org] ~~~ appetizers-huevospicantes Sardine Stuffed Eggs (Huevos Picantes) 8 hard-boiled eggs 8 sardine fillets 2 tablespoons onions, grated 2 tablespoons ketchup 2 tablespoons mayonnaise 2 pimientos, julienned Cut the eggs in half lengthwise and scoop out the yolks. Mash the yolks with the onions, ketchup, mayonnaise and sardines. Stuff the whites with the yolk mixture. Arrange the pimientos on top. Might look nice arranged on lettuce leaves. Source: The Art of South American Cookery by Myra Waldo, 1961ed. By Engrossed. From: Food.com ~~~ appetizers-shrimpstuffedeggs Shrimp Stuffed Eggs 1/2 lb baby shrimp, boiled, peeled, chopped fine (can buy already cooked) 1/8 cup mayonnaise 1 dash celery seed 1 dash kosher salt 1/2 tablespoon snipped chives 6 hard-boiled eggs, peeled In a medium bowl, mix shrimp, mayonnaise, celery seed, salt and chives. Halve eggs lengthwise; scoop out yolks (save for another use*). Fill whites with shrimp mixture. Refrigerate before serving. * Note: I use the unused yolks crumbled for topping on a salad, or you can mix with mayo, celery seed, salt, and chives, etc., for a spread. Comment: In another photo the shrimp are all chopped up. By GinnyP. From: Food.com ~~~ appetizers-lindasshrimpstuffedeggs Linda's Shrimp Stuffed Eggs 12 eggs, hard boiled 1 (6 ounce) can shrimp, drained 1/3 cup mayonnaise (to taste) 1 tablespoon prepared mustard 1 teaspoon onion powder 1 teaspoon lemon juice Place eggs in salted water, and bring to a boil. When water starts to boil hard, take off burner, put on cover, and let sit for 15 minutes. Take eggs out, and crack each one as you run under cold water, to peel off the shell. Cut each egg in half, and put the yolks in a bowl. Put egg whites and egg yolks aside for now. In a bowl mix mayonnaise, mustard, onion powder, and lemon. Open can of shrimp, and drain well. Using your hands mince shrimp between your fingers until they are mixed up well (so they are shredded and not in pieces). Repeat this step with the egg yolks too. (I hate big chunks of egg). Add shrimp and eggs to the mayonnaise/mustard mixture in the bowl,and mix together well. Stuff egg whites with mixture. Put on a serving plate, and sprinkle with paprika to decorate. Cover with Saran Wrap, and chill until ready to serve. By Linda's Busy Kitchen. From: Food.com ~~~ appetizers-tonnatostuffedeggs Tonnato-Stuffed Eggs 6 large eggs 1/4 cup mayonnaise 1 (3.5-ounce) can tuna (Italian tuna packed in oil for more flavor, tuna packed in water for fewer calories), drained 5 anchovy fillets, coarsely chopped 1 tablespoon drained bottled capers 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil [if tuna is in olive oil use that oil] Kosher salt and freshly ground black pepper Celery leaves and Nicoise olives, for garnish Put the eggs in a large saucepan and pour in enough cold water to cover by 1-inch. Bring to a boil over high heat. Remove from the heat, cover, and set aside for 15 minutes. Transfer the eggs to a bowl of half ice and half water. Cool completely, then peel under cold running water. Cut the eggs in half lengthwise and remove the yolks. Keep the halves of the whites intact. Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon. Add the mayonnaise and stir until smooth. Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor. Process until smooth and creamy. Stir into the yolks and season with salt and pepper. Mound a heaping spoonful of the yolk mixture into the cavity of the whites. Garnish with a celery leaf and an olive. Keep chilled until ready to serve. Recipe courtesy Sara Moulton Sara Moulton Cooks at Home, Broadway Books, 2002 Show: Sara's Secrets Episode: Small Plates. Found at: Cooking Channel TV ~~~ appetizers-bakedbananachips Baked Banana Chips 1 large, firm regular banana, thinly sliced 1 tbsp freshly squeezed orange juice (NOT the kind from a carton) Preheat oven to 200 degrees. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place bananas into a small bowl and squeeze orange juice over top, very gently tossing the banana slices enough to evenly coat with the orange juice. Lay banana slices flat on baking sheet, and bake for about an hour, flipping over slices about half way through. Note that the texture will be a bit chewy, and not quite crunchy like fried banana chips. Comments: - They only store well if you freeze them, and then eat them semi frozen... they are actually really yummy that way. But if you just leave them out or in the fridge, they get really hard and chewy. - I baked mine at 200 for 30 minutes and then I raised the temp to 375 for 40 minutes....they are awesome. From: LaaLoosh.com ~~~ appetizers-beetrootcrisps Beetroot Crisps You can either bake or fry (it's a bit oily if deep-fried, so I opted for baking). Slice the beetroot thinly, arrange the slices on a baking tray and bake them under 180 degree celcius (on the middle or lower rack of the oven) for about 10-15 minutes or until they are dry and crispy. You have to check them from time to time just to make sure that they are not burnt (if they come in different thinness) unless you use a mandolin! From: My Cooking Hut ~~~ appetizers-smokybeetchips Irresistible Smoky Beet Chips 2 medium sized beets, scrubbed clean 4 egg whites 1 tsp. smoked paprika powder 1 tsp. garlic powder Cooking spray* Flake sea salt for finishing Preheat your oven to 375. If you use convection (which I did) preheat to 350. Thinly slice** your beets and place them in a bowl of water. Rinse beets until water runs clear and pat dry with a dishcloth. In a shallow dish, beat your egg whites, paprika and garlic together. Take your beet slices that have been dried and one at a time, dip into the egg white mixture and place on a parchment lined baking sheet. Keep the chips close together but do not overlap. Place into your oven on the lowest rack. After 10 minutes, spray the beets with your cooking spray. Increase your oven's heat by 25 degrees (375 for convection; 400 for non-convection) and continue to bake for an additional 15 minutes. Keep your eye on them and remove from the oven when they turn a beautiful golden red-brown color. Cooking times will vary based on your oven. Remove from the oven and let cool for a few minutes (if you can wait). Finish with flake sea salt. * For this recipe I used a mandolin to evenly slice the beets. I would imagine a food processor with the slicing attachment would work well or a simple sharp knife too. It's important to slice them as close to the same thinness as possible so the chips all cook evenly together. ** I love the manual spray pumps that you can fill with your own oil. By Monica Bennett. Posted to Full Circle blog [archive.org] ~~~ appetizers-bakedbutternutsquashchips Baked Butternut Squash Chips 1 butternut squash, preferably one with a long, narrow neck spray olive oil salt Special tool required: mandoline Mise en place: Heat oven to 400 degrees Set up an ice bath Spray a large baking sheet (or two small wines) with olive oil Bring a pot of salted water to boil Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into 1.3mm slices. Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the baking sheet. Spray them with olive oil and sprinkle lightly with salt or spices. Set the squash on your oven's middle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than others even though they are sliced evenly. Season and serve. From: Spicy Salty Sweet [archive.org] ~~~ appetizers-carrotfries Cajun Carrot Fries 8-10 large carrots, peeled and cut into thin slices, like "fries" 1 tbsp. olive oil 1/4 tsp. cayenne pepper [optional] salt and black pepper, to taste Preheat your oven to 450°. Grease and/or line a large cookie sheet. Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper. Arrange the fries in a single layer on your baking sheet and bake for 15 minutes, then flip the fries over and bake for another 10-15 minutes, until crisp. Serve warm. By Aviva Kanoff, via: Chabad.org - Kosher Recipes & Cooking ~~~ appetizers-carrotchips Carrot Chips The carrot slices shrink considerably when baked, so buy the thickest carrots you can find to end up with wider, sturdier chips. Use a Y-shaped vegetable peeler to shave the carrots into thin, even slices. 2 large carrots (at least 1 inch in diameter), peeled 1 1/2 teaspoons olive oil 1/4 plus 1/8 teaspoon kosher salt Freshly ground black pepper Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated. Place the strips in a single layer on 2 baking sheets-the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.) Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days. Comment: Make them as thin as possible. I used a Y-peeler but made them thicker thinking that it would prevent them from burning but all it did was make the thick ones soggy. The cook time in general for me was more like 15 minutes and I did one pan at a time. By Christine Gallary. From: Chowhound ~~~ appetizers-ovenbakedcarrotfries Oven-Baked Carrot Fries 1 1/2 pounds carrots (10 medium) 2 tablespoons olive oil 2 teaspoons finely chopped fresh rosemary 1/2 teaspoon salt Pinch of freshly ground pepper Preheat an oven to 425°F. Line a jelly-roll pan with aluminum foil. Cut away the tip and end of each carrot. Peel the carrots if desired. Cut a carrot in half crosswise. Next, cut each half in half lengthwise. Finally, cut each half in half lengthwise again. You will end up with 8 sticks from the carrot. Repeat with the other carrots. In a bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper. Stir with a rubber spatula until the carrot sticks are evenly coated with all the other ingredients. Dump the carrots onto the foil-lined jelly-roll pan, scraping out any herbs clinging to the sides of the bowl. Spread the sticks out as much as possible. Bake until the carrots are tender and well browned, about 20 minutes. Remove the pan from the oven. Serve the carrot fries hot or at room temperature. Serves 4. Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000). Found at Williams-Sonoma and further adapted. ~~~ appetizers-crispyroastedvegetablechips Crispy Roasted Vegetable Chips Carrots, parsnips and radishes Slice your veggies into very thin slices (1/8 inch or less), spread in a single layer on a lightly oiled baking sheet, spray with a little oil on top, sprinkle with a little salt and pepper, and roast in the oven. If you have lots of time, roast them slowly (I did 275 degrees with the convection feature of my oven for about 45 minutes) or you can roast them faster in a hotter oven- but watch them closely, so as not to burn. These chips will keep for several weeks in a zip top bag with a paper towel inside. They are so handy to throw onto the tops of soups, salads, whatever you're making. From: Apron Strings ~~~ appetizers-daikonradishchips Daikon Radish Chips Daikon radish, washed peeled and sliced thinly (my mandolin works nicely) 3T olive oil (do not overdo the oil or they will burn) Paprika Salt and pepper You want to cut your radish really quite thin and almost see through. You can cut your oven broiler on at this point and mix your ingredients tossing with your hands and lay on cookie sheets. You want to watch everything closely at this point because they cook really fast! These did have a hints of spicy radish which is flavor I certainly enjoy. From: E.A.T. ~~~ appetizers-cuminspicedlotuschips Cumin Spiced, Baked Lotus Chips 1/2-2/3 lb lotus root, sliced paper thin 2 tablespoons extra virgin olive oil 1 teaspoon sesame oil 2 teaspoons cumin 1 teaspoon curry powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cinnamon Preheat oven to 350°F. Soak lotus root in cold water for 30 minutes. Drain and dry with paper towels. Place sliced lotus root and oils into a mixing bowl and toss together until well combined. Add remaining ingredients and continue to toss together until fully combined. Place chips onto a baking sheet lined with parchment, in a single layer (you'll need two baking sheets). Bake chips for 15 to 20 minutes or until golden brown and crisp. (It's okay if this chips are slightly soft because they're crisp up even more as they cool) Transfer chips onto a cooling rack and allow to cool completely. Serve. Serves 4. From: Spoon Fork Bacon [archive.org] ~~~ appetizers-spicyparsnipwedges Spicy Parsnip Wedges 3 large parsnips, peeled and cut into wedges 1/2 tsp sea salt 1/2 tsp black pepper 3 tbsps coconut oil 1/2 tsp cumin 1 tsp paprika 1/4 tsp cayenne pepper 1 clove garlic, minced Put the wedges in a bowl, pour over the coconut oil and stir 'til they are well coated. Sprinkle over the rest of the ingredients and give it a final stir. Transfer to a greased or lined baking tray. Bake at 400 for 25-30 mins until they are soft and nicely golden. From: Things My Belly Likes [archive.org] ~~~ appetizers-bakedplantainchips2 Baked Plantain Chips If you are unable to find green (unripe) plantains, use very green bananas instead. 2 pounds plantains or green bananas, scored, peeled, and thinly sliced on the diagonal 1/4 cup vegetable oil Coarse salt and ground pepper Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. To store, place cooled chips in an airtight container, up to 2 days. Source: Everyday Food, September 2010. From: Martha Stewart ~~~ appetizers-spicybakedplantainchips Spicy Baked Plantain Chips Yields 2 to 3 cups 2 green plantains 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/8 teaspoon cayenne pepper 1/2 teaspoon salt Preheat oven to 400°F. Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning - they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day. By Joanna Miller. From: theKitchn ~~~ appetizers-bakedplantainchips Baked Plantain Chips 3 medium size plantains or raw bananas, peeled/unpeeled 4 tablespoons coconut oil salt/red chili powder/black pepper as per taste Pre heat the oven at 425F/220C for 15 minutes. Line a big cookie sheet with aluminum foil or parchment paper. Meanwhile in a large bowl whisk together the oil, salt and seasonings. Stir in the sliced plantain and coat it well with the spice rub. Spread the sliced pieces onto the baking sheet and bake for about 20-25 minutes, flipping it once in the middle. The taste and texture of these baked plantain chips is exactly same as that of those fried in oil. Using coconut oil makes it even better. Notes: The first time I made these, I cut the slices thicker, so it took around 30 minutes and it baked evenly. But this time I made it very thin, so it was getting burnt very soon. I think I should have reduced the oven temperature. From: Madhuram's Eggless Cooking ~~~ appetizers-radishchips Radish Chips Approximately 20 radishes, cleaned and ends trimmed 1 tbsp olive oil 1 tsp curry powder 1/4 tsp tumeric powder 1/4 tsp garlic powder 1/4 tsp paprika generous pinch of salt pinch of cracked black pepper Preheat your oven to 350 degrees. In the meantime slice your radishes approximately a 1/4 inch thick, adding them to a microwave safe bowl. When you are done slicing, cover the bowl with plastic wrap and place in the microwave for about 40 seconds to soften them up. Remove the plastic wrap, drain any liquid, and add them to a larger bowl. Add the olive oil, and seasonings. Mix well to coat all of the radishes. To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225 and cook for another 20 minutes. Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve. Sweet, and slightly bitter, these were a pretty fun snack and would be great mixed into trail or chex mix. Comments: - These are fine using only salt and pepper for seasoning. From: Simple Comfort Food ~~~ appetizers-sweetpotatochips Sweet Potato Chips 2-3 sweet potatoes, peeled and sliced 1/4 cup oil cayenne pepper Peel and slice the sweet potatoes. In a small bowl, sprinkle Cayenne Pepper* into the oil and blend. In medium bowl, add the oil blend to the potatoes and stir until each slice is lightly coated. Spread slices in 10" x 15.5" stoneware pan and bake at 400°F for 30-40 minutes or until edges brown and crisp, turning/stirring every 10-15 minutes. (If you use a metal pan, it may take longer to bake to desired crispiness.) If desired, salt after baking. * I used about 1/4 teaspoon of pepper, you are welcome to use more or less depending on how spicy you would like them to be. From: Create Full Life (Formerly Simply Vintage Girl) ~~~ appetizers-bakedchililimesweetpotato Baked Chili-Lime Sweet Potato 'Chips' Sweet potatoes, sliced very thin (You can use a mandoline for quick slicing; I used a knife.) Coconut oil, melted (You could also use clarified butter or olive oil.) Garlic salt Chili powder (You could also use a chili-lime seasoning mix.) Lime wedges Preheat oven to 400 degrees. Coat or drizzle the sweet potato slices with the melted coconut oil. Arrange the slices on a parchment-lined baking sheet. Lightly sprinkle the slices with seasonings. Bake for approximately 25 minutes, flipping halfway through baking, until the sweet potatoes are beginning to brown. (NOTE: Check the sweet potatoes frequently to avoid burning the smaller slices.) Serve with lime wedges for spritzing and enjoy! (Sprinkling with lime zest and a little coarse salt would be nice, too.) From: Angie Anew [archive.org] ~~~ appetizers-orangesweetpotatobakedchipsthyme Orange Sweet Potato Baked Chips with Thyme 1 medium sweet potato (about 8 ounces), scrubbed 2 Tbsp. olive oil 1 tsp orange zest 1/4 tsp salt freshly ground pepper 1 tsp thyme Heat the oven to 325°F and arrange a rack in the middle. Slice the sweet potato into very thin rounds using a mandoline slicer. Mix together olive oil and orange zest in a small bowl. Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with thyme, salt and freshly ground pepper. For one medium sweet potato you will need two-three baking sheets. Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 20 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. From: Cooking Melangery ~~~ appetizers-tarochips Taro Chips 1 12-ounce taro root 1 tablespoon plus 1/2 teaspoon olive oil Coarse salt Preheat oven to 350 degrees. Peel taro root and thinly slice into 1/16-inch-thick slices using a mandoline. Lightly brush two 12-by-17-inch baking sheets with olive oil and spread chips evenly onto each. Brush tops of chips with olive oil and bake until crisp, 14 to 16 minutes. Transfer chips to a paper towel to cool and sprinkle with salt. From: Martha Stewart's Hors d'Oeuvres Handbook. At MarthaStewart.com. ~~~ appetizers-tarorootchips Taro Root Chips Olive oil 8 ounces taro root (from about 1/2 medium taro) Sea salt Freshly ground black pepper Preheat your oven to 400 degrees and position your oven racks so they divide the oven into thirds. Grease 2 baking sheets with olive oil. Peel the taro root, cut into about 1/16-inch slices and then place on the prepared baking sheets, arranging so the slices do not overlap. Brush the taro root with olive oil and then sprinkle with salt and pepper. Cook the taro in the oven for 12 minutes, swapping the pans halfway through the cooking time to ensure even cooking, and then remove and set aside to cool prior to serving. From: She Knows Food & Recipes [archive.org] ~~~ appetizers-bakedyuccafries Baked Yucca Fries 1 lb peeled and cut (into 2" x 1/4" sticks) yucca root 2 tablespoons extra virgin olive oil salt and pepper to taste Pour yucca fries into a large pot and fill with water. Place over medium-high heat and bring to a boil. Boil fries for about 15 minutes or until just fork tender. Drain fries and spread onto a baking sheet. Drizzle with oil and season with salt and pepper. Toss together and redistribute fried into a single layer. Bake for 20 to 25 minutes or until fries are crisp on the outside and soft on the inside. Lightly season with salt and pepper and serve immediately From: Spoon Fork Bacon ~~~ appetizers-bakedyuccafries3 Baked Yucca Fries 1 medium yuca 1/2 teaspoon salt 1 tablespoon of olive oil Garnish: cilantro, chopped or torn lime wedges Peel the waxy skin from the yuca with a vegetable peeler and slice it into 4-5 inch lengths. Split each length in half and cut them into roughly 1/2 x 1/2 inch fries. Don't bother being too nitpicky but the if they're all close to the same size they'll all cook the same. Preheat the oven to 450 degrees F. Drop the yuca fries into a pot of lightly salted boiling water and let them cook for about 30 minutes until tender. Yuca is a funny tuber that bakes and fries better after it's been boiled. Well, at least that's my experience and I get good results so as they say - If it's not broken; don't fix it. Drain the fries and let them dry slightly on a dish towel. They'll be more receptive to cooking oil if they're dry. Olive oil (or any oil) will heat up quickly and help to achieve a slightly crispy surface on the fries. Coat the dried fries with the olive oil by brushing, tossing or whatevuh. Just don't break them. Place them on a baking sheet and bake them at 450 degrees F for 20-25 minutes turning once so they brown evenly. The yuca should be golden brown and slightly crispy on the outside and creamy on the inside. Serve the fries with a squeeze of lime, a sprinkle of sea salt and a side of chipotle ketchup. From: ChileBomb.com [archive.org] ~~~ appetizers-bakedyuccafries2 Baked Yucca Fries 1 yucca 1 tsb olive oil 1 tsp salt 1 tsp red pepper 1 tsp black pepper Preheat oven to 450 degrees. Fully peel and rinse the Yucca. Cut in half (this bad boy is on the more difficult side to slice). Once cut in half, slice the stem that's going along the groove out of the vegetable. Then, chop into small spears. Place chopped Yucca on a cookie sheet and splash olive oil and the remaining ingredients. Cook for around 10-15 minutes or until golden brown. By lizisspooning. From: tablespoon ~~~ appetizers-bakedzucchinichips Baked Zucchini Chips 1 zucchini cooking spray seasoned salt, or other seasoning(s) of your choice Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside. Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife and a very steady hand, or a mandoline slicer.) Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up underseasoning and add more later.) Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash). From: Maggie @ Vittles and Bits ~~~ appetizers-cheeseball Non-Dairy Cheese Ball or Log 1 can coconut milk 1 envelope Knox gelatin 1/2 C walnuts 1/2 C almonds 1 C well cooked carrots 1 t sea salt 2 1/2 t onion powder 1/2 t garlic powder 1/3 C lemon juice Blend all in food processor - poor in to container and chill till firm - remove and roll in chopped nuts, chives or parsley. From: Patti Vincent (6 May 1999) ~~~ appetizers-mildherb Mild Herb Pepper Non-Dairy Cheese Add 2 envelopes unflavored gelatin to 4 T water and let stand five minutes. On low heat in a sauce pan combine: 1 can coconut milk and gelatin. Stir until gelatin is completely devolved then add: 1 C mashed well cooked carrots 1/2 t turmeric 1 t salt 3 t onion powder 2 t garlic powder 1/4 t cilantro or parsley 1/4 t basil 1/2 t cayenne pepper 1/4 C lemon juice Pour into a mold and chill till set. From: Patti Vincent (6 May 1999) ~~~ appetizers-cheezes Cheezes from Ani's Essentials This is the base recipe for raw vegan cheeze. Try using your favorite nuts and seeds -- such as almonds, cashews, Brazil nuts, pumpkin seeds, sunflower seeds, and macadamia nuts -- to add variety to your flavors and textures. Makes about 2 cups. 1 teaspoon coarsely chopped fresh garlic 1/2 teaspoon sea salt 2 cups of your favorite nut or seed 1/4 cup fresh lemon juice (from about 2 lemons) 1/4 cup water, as needed Place the garlic and salt in a food processor and process into small pieces. Add the nuts or seeds, and process into small pieces. Add the lemon juice and water; process to mix well. Add more or less water to reach your desired consistency. Will keep for 4 to 5 days in the fridge. OPTIONS: Add fresh or dried herbs such as basil or rosemary, or pitted olives and sun -dried tomatoes, to create new flavors of cheezes. CHIPOTLE CHEEZE: 1 recipe Basic Cheeze, made with cashews or pine nuts, with 1/2 to 1 teaspoon powdered chipotle added. JALAPEÑO CHEEZE SAUCE: 1 recipe Basic Cheeze, with 1 tablespoon jalapeño pepper (with or without the seeds), to taste, and 1/2 to 3/4 cup water, as needed to make a sauce consistency. CHEDDAR CHEEZE SAUCE: 1 recipe Basic Cheeze, made with sunflower seeds, with 1 tablespoon turmeric, for color (optional), and 1/2 to 3/4 cup water, as needed to make a sauce consistency. OPTION: Spread your Cheddar Cheeze Sauce on a lined dehydrator tray and dry at 104°F for 6 to 8 hours, until dried. Crumble and use like Parmesan. From: Ani's Raw Food Essentials by Ani Phyo. ~~~ appetizers-simplealmondcheese Simple Almond Cheese 1 cup almonds, soaked, drained and skins removed 3/4 cup water 2 tablespoons olive oil 3 tablespoons lemon juice 1 clove garlic pinch Himalayan Salt Soak almonds overnight in water. Drain and pop off skins. Place all ingredients in food processor. Process until smooth. This will take a bit of time, don't rush. Place nut mixture in nut-milk bag or colander lined with cheese cloth. Give a light squeeze and place in refrigerator over-night to set up. You can use the cheese at this point or if you want it more firm, place it in the dehydrator for 6+ hours (at 115 degrees) to form a rind. From: Rawmazing.com ~~~ appetizers-sundriedtomatocashewcheese Sun Dried Tomato Cashew Cheese Spread 1 C. Cashews soaked for at least 6 hours and drained. 1/2 Shallot coarsely chopped Juice of one Lemon 1 Clove Garlic Pinch of Sea Salt 1/2 C Smoked Sun Dried Tomatoes Turn on food processor and while blade is running, drop the clove of garlic in. Once it is chopped, add the cashews, shallot, lemon juice and pinch of sea salt. Process until a thick paste forms. Add chopped sun dried tomatoes and process until tomatoes are incorporated into the mixture. There will still be some chunks of tomato. From: Rawmazing ~~~ appetizers-pizzacheese Raw, Dairy-Free Pizza Cheese [Macadamia] 2 cups macadamia nuts 3 cloves garlic 2 tablespoons lemon juice 1/2 cup fresh basil 1 teaspoon sea salt 2/3 cup water (or as needed) In a strong blender or food processor, process macadamia nuts, lemon juice, garlic, fresh basil, and sea salt until smooth (drizzle in water slowly as you process until you get a smooth and creamy texture). Makes 4 Servings. From: Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes by Ani Phyo. ~~~ appetizers-basicmacadamiacheese Basic Macadamia Cheese 2 cups macadamias, soaked for a minimum of 4 hours 1 cup water 1 teaspoon probiotics Blend all ingredients in a high-speed blender until smooth. Place the mixture in a strainer that has been lined with cheesecloth, and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. Leave to culture at room temperature for at least 24 but no longer than 48 hours. Once culturing is complete, stir or process in the following ingredients: 3/4 teaspoon salt 2 teaspoons nutritional yeast 1 teaspoon lemon juice Transfer the cheese to a ring mould. At this point you can remove the ring mould and place the cheese in the refrigerator, or remove the ring mould and place the cheese in a dehydrator at 105°F for 24 hours to get a rind. From: The Raw Chef [archive.org] ~~~ appetizers-dillcheese Raw, Dairy-Free Dill Cheese [Sunflower Seeds] 2 cups raw sunflower seeds 2 tablespoons lemon juice 2 cloves garlic Handful of fresh dill 1/2 cup of water (or as needed) Blend sunflower seeds, lemon juice, garlic, and fresh dill together while slowly drizzling in water until desired consistency is reached; you're aiming to create a creamy texture with this raw cheese. Makes 4 Servings. From: Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes by Ani Phyo. ~~~ appetizers-rawpateseedcheese Raw Pate "Seed Cheese" [Sunflower Seeds] 1 3/4 cups of sunflower seed (soak for 6-8 hours and sprout up to 4 hours) 1/2 cup sesame seed (soak for 8 hours and sprouted for up to 4 hours) 2 fresh lemons, juiced approx 2 cloves garlic, chopped finely 1 tblsp coconut animos sea salt (desired amount) water, enough to make the mixture to your choice of thickness. This can be stored in your refrigerator. The fresh lemon and the garlic will help preserve the food, for approximately six days. This will make a great spread/dip for lunches. You can use large lettuce leaves, and you can serve with raw veggies (peppers, cucumbers, baby carrots, etc). You can experiment with adding for example: raw onion, cilantro, red sweet pepper (or yellow, orange etc), celery, parsley, kelp and dulse. Your choice of spices and herbs can be added. Sesame could be optional, you can omit or substitute with pre-soaked almonds. Add the soaked sunflower and sesame seed or almonds, lemon juice, salt, tamari and garlic to the food processor and process until it's smooth. Store in a container with a cover, in your refrigerator. When ready, you add in raw veggies. You can optionally add some dark virgin olive oil. Also thin it out with more lemon juice or water (or a little bit of Ume plum vinegar) to use as a dip, a salad dressing or a spread. You can also use it for pate with crackers. Also, you can use it as a base for other sauces, spreads, and whatever. Many possibilities here. Enjoy. By Etta Brummel. From: Park Slope Food Coop [link now dead] ~~~ appetizers-almondhummus Almond Hummus 2 cups almonds, soaked for 12 hours, then rinsed 2/3 cup raw organic tahini 1/2 cup water 2 cloves garlic Juice of 2 small lemons 1/2 teaspoon sea salt 1/4 cup chopped fresh parsley or cilantro Combine all ingredients in a food processor and purée. This almond hummus serves as a nice dip for raw veggies. Makes about 2.5 cups. From: Dr. Ben Kim: Experience Your Best Health ~~~ appetizers-cashewmachummus Raw Cashew-Macadamia Nut Hummus 1 cup raw cashews, soaked 2-4 hours 1/2 cup raw macadamia nuts, soaked 2-4 hours 1/4 cup raw tahini 2 Tbsp lemon juice 1 1/2 Tbsp olive oil 1 clove garlic 1/2 tsp sea salt Up to 3/4 cup water Rinse and drain the soaked nuts and place in a high-speed blender or food processor. (Nothing will get it quite as smooth as a Vitamix will, but if you don't mind, I don't mind!) Add all remaining ingredients except the water. Pulse to combine, then add 1/2 cup water. Blend until smooth and creamy, adding up to 1/4 cup water as necessary to achieve desired consistency. (Remember that the hummus will thicken in when chilled, so you might want to add just a little more water than you think you need.) Taste for seasoning, and add more salt if needed. Transfer to a container and refrigerate for at least an hour before serving. From: DesktopCookbook.com ~~~ appetizers-macadamiahummus Macadamia Nut Hummus 1 1/2 cups macadamia nuts, coarsely chopped 2 tbsp lemon juice 2 tbsp olive oil 1 clove garlic About 1/2 tsp sea salt Place the nuts, lemon juice, olive oil and garlic in a food processor or high-performance blender and process to breakup the nuts somewhat. Add the sea salt. Add about 1/2 cup water and process again until smooth. Add more water of the mixture is too thick. Taste for seasoning and add more lemon juice or sea salt if needed. Place in the refrigerator to chill for about 30 minutes before enjoying. From: Recipe Warrior [archive.org] ~~~ appetizers-sundriedtomatoroastedredpepper Sun Dried Tomato + Roasted Red Pepper Pistachio Dip 1/2 cup sun dried tomatoes (the actual dry kind, not packed in oil) 1/4 cup jarred roasted red peppers 1/4 cup unsalted shelled pistachios 3 tbsp chopped fresh basil 1/4 cup olive oil juice of 1/2 lemon (about 1 1/2 tbsp lemon juice) Combine all ingredients in a food processor and mix until desired consistency is reached. Yields about a cup of dip. Notes: My dip turned out saltier than I would have liked because I used salted pistachios. I'd recommend using unsalted pistachios and adding salt to taste. My food processor is also very small, so feel free to double or triple the recipe to make more dip! By Rachael at Studio Cuisine [archive.org] ~~~ appetizers-tahinisauce Tahini Sauce 2 cloves of garlic Juice of 2 large lemons 6 Tbsp of raw tahini butter Pinch of ground cumin 1 tsp freshly chopped parsley Crush the garlic and salt together. Mix with a little lemon juice and blend with the tahini. Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter. Use additional garlic if you want the tahini to taste stronger. If it is too thick, loosen it with a little water. From: Artisana [Dead link: http://www.artisanafoods.com/recipe/sauces/tahini-sauce] ~~~ appetizers-lemontahinisauce Lemon Tahini Sauce 1 1/2 cup raw tahini butter 1 1/2 cup coconut milk 1 clove crushed garlic 1/2 cup fresh squeezed lemon juice 1/4 cup finely minced scallions 1/4 cup finely minced parsley Salt to taste Dash or two of cayenne Dash or two of paprika 1/2 tsp. ground cumin Dash or two of tamari Blend ingredients together until smooth (a good blender helps!) You can increase the coconut milk to tahini and to make a hearty salad dressing. Serve room temperature on hot falafel or vegetables or chilled on a salad. Adapted from: Artisana [Dead link: http://www.artisanafoods.com/recipe/sauces/lemon-tahini-sauce] ~~~ appetizers-walnuthummus Walnut Hummus 1 1/2 cups raw walnut pieces or halves 2 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon olive oil 1 garlic clove, chopped 1/2 teaspoon hot paprika 1/2 teaspoon salt black pepper In a food processor, process walnuts, tahini, lemon juice, olive oil, garlic, paprika and salt until smooth, about 30 seconds. Scrape down sides of the bowl as necessary. Season to taste with salt and pepper. Pulse to blend. Transfer to a serving bowl. Serve immediately, or cover and refrigerate up to 1 day. From: Food.com: Home of the Home Cook ~~~ appetizers-baconchivemayo Bacon Chive Mayo 2 cups paleo mayonnaise 1/4 cup bacon finely chopped 3 tablespoons of finely chopped chives whisked together Put all three ingredients into a bowl. Stir. From: The Daily Bacon: Yummy, Yummy Bacon and Other Stuff [archive.org] ~~~ appetizers-blendedclamdip Blended Clam Dip canned chopped clams or baby clams, minus ALL the juice squirt of lemon chopped green onions some garlic and horseradish a dash of salt and pepper Put all into a food processor, whirl it around and place in bowl. Be sure to keep it cold though. I like to place a small bowl of clam dip into a larger bowl filled with ice. Tastes good with veggies, stuffed into smoked salmon and rolled up, then sliced thin. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ appetizers-oysterspread Oyster Spread 1/2 cup mayonnaise (more or less, see directions) 1 can smoked oysters, chopped 1/2 cup ripe olives, minced garlic powder lemon juice Combine mayonnaise, smoked, oysters and olives and mix well. Add garlic salt and dash of lemon juice to taste. You decide how much mayonnaise you want to use. By: ajewell@sound.net. Adapted by Patti Vincent (11 Jan 1999) ~~~ appetizers-avocadosourcream Avocado "Sour Cream" 2 avocados 1 lime 1 tsp fresh cilantro, minced Optional spices (to taste): Curry Powder Paprika Mustard Powder Salt Pepper Juice the lime, and combine lime juice with avocado and cilantro. Add salt and pepper to taste, and gently whisk to a creamy consistency. If the spices are added, it is best to refrigerate overnight. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Sept. 2001 Spice suggestions added by Larry Tagrin, May 2012 ~~~ appetizers-avocadocreama Dairy-Free Avocado Crema 1/2 cup raw cashews 3 cups water 1 small avocado 1 jalapeno, seeded for a mild flavor 1/8 cup lime juice 1/8 teaspoon cayenne pepper 1/2 teaspoon salt Soak the raw cashews in boiling water for 30 minutes, or room temperature water for 6 hours. Drain the cashews, but reserve their soaking water. Blend the cashews with 1/4 cup of the water until you have a smooth and thick cream. Add a tablespoon more water at a time if it is too thick after blending. Purée 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt. Makes about 1/2 cup. From: Against All Grain ~~~ appetizers-avocadosalsa Avocado Salsa 1 large avocado, finely diced 1/2 small red onion, finely diced 2 tablespoons chopped coriander leaves Squeeze lime juice Combine all ingredients in a bowl, season to taste with lime juice, salt and black pepper. Toss gently to combine. From: The Good Cook ~~~ appetizers-bangkokguacamole Bangkok Guacamole Ingredients: 4 fully ripened avocados, halved pitted and peeled 1/2 cup chopped red onion 1 Thai chile, stem and seeds removed, finely chopped 1-1/2 tablespoons lime juice 1-1/2 tablespoon unsweetened coconut milk 1 teaspoon minced garlic 1 teaspoon grated fresh ginger 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4teaspoon ground cumin 1/8 teaspoon very finely chopped Kaffir lime leaf (optional) 1/8 teaspoon ground turmeric 1/2 cup chopped nuts 1/4 cup toasted sweetened flaked coconut, divided 1 tablespoon finely chopped fresh mint In large mixing bowl, combine avocados, onion, chile, limejuice, coconut milk, garlic, ginger, salt, pepper, cumin, Kaffir lime leaf and turmeric. With potato masher or back of fork, mash until chunky. Stir in nuts, 2 tablespoons of the toasted coconut and the mint leaves. Transfer to serving bowl, sprinkle with remaining coconut. Serves 8. Adapted from: Avocados from Mexico [Dead link: https://www.avocadosfrommexico.com/recipe-Bangkok-Guacamole.html] ~~~ appetizers-unbelievablygoodguacamole Unbelievably Good Guacamole 3 ripe avocados (about 1 1/2 pounds total) 1/3 cup chopped sweet onion 2 small serrano chilies or 1 jalapeño, finely diced (optional) 1/4 cup chopped fresh cilantro 1 chopped plum tomato 1/2 teaspoon salt Juice of 1 lemon Cut the avocados in half and discard the pit. Using a small knife, gently cut the flesh of each avocado half in a cross-hatch pattern, careful not to break through the avocado peel. Use a spoon to scoop out the avocado pieces and put them in a medium bowl. With a fork, stir in the remaining ingredients, using the back of the fork to gently mash the avocado, leaving plenty of large chunks intact. Taste for seasoning, adding more salt or lemon juice if needed. Recipe from Runner's World nutrition editor Joanna Golub Found at: Runner's World ~~~ appetizers-guacamole Guacamole 4 large ripe avocados, flesh only 1/2 large red onion, roughly chopped 5 garlic cloves, crushed 1 jalapeño, seeds removed, roughly chopped 1/2 bunch cilantro leaves 2 tablespoons olive oil 2 limes, juiced 1/2 tablespoon kosher salt Combine avocado, red onion, garlic, jalapeño, and cilantro in a food processor and pulse to mix. While the processor is running, add olive oil, lime juice and salt. Remove guacamole from food processor and serve. Makes 4 cups. From: FoodShouldTasteGood.com ~~~ appetizers-guacamole2 Guacamole 1 ripe avocado 1/2 lemon or lime juice 1 clove garlic minced grated onion salt and pepper 1/2 jalapeno minced 1/4 tomato diced By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ appetizers-grilledpineappleguacamole Grilled Pineapple Guacamole Creamy guacamole studded with sweet, smokey pineapple chunks 2 large avocados Juice of 1 lime Salt 1/3 cup finely diced red onion Small handful of cilantro 1-2 serrano peppers, seeds removed and finely diced 2 pineapple rings ~1/2-inch thick, core removed Olive oil Preheat grill to high. Spray or brush both sides of the pineapple rings with olive oil. Grill 4 minutes on each side, until nicely browned. Remove from the grill and set aside to cool to room temp. Cut the pineapple into small cubes. Remove the pit and scoop the avocado from its shell. Add lime and salt, and then lightly smash with a fork. Stir in onion, cilantro, peppers, and pineapple cubes. Serve with tortilla chips or as a taco topping. Yields: 4 servings From: The Brewer & The Baker ~~~ appetizers-szechuanguacamole Szechuan Guacamole Szechuan and Mexican cuisine come together in this spicy appetizer. 1 large ripe avocado, pitted and peeled 1 clove garlic, minced or pressed 1/2 teaspoon minced ginger 1/4 teaspoon five-spice powder (cinnamon, fennel, cloves, star anise, white pepper) 1/4 to 1/2 teaspoon Oriental chili paste 1/2 teaspoon paleo oil [like macadamia] 1 1/2 teaspoon lemon juice 2 tablespoons chopped cilantro 1 teaspoon sesame seeds, toasted Salt, to taste 2 tablespoons diced tomato or red bell pepper 2 tablespoons finely chopped red onion Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, chili paste, sesame oil, lemon juice, and cilantro. Coarsely mash avocado with a fork or potato masher, incorporating seasonings. Add salt to taste. Stir in the tomato and chopped red onion. Yields about 1 cup. (Original recipe courtesy of GourMAsia) Adapted from: About.com: Chinese Food [Dead link: http://chinesefood.about.com/od/saucesdipping/r/guacamole.htm] ~~~ appetizers-guacamolebaconbites Guacamole-Topped Bacon Bites pound of bacon strips guacamole Preheat oven to 375 degrees. Cut bacon strips into thirds and arrange them on a baking sheet lined with parchment paper. Bake the bacon for 10 to 15 minutes or until very crispy. Remove and place on paper towels to blot grease. Put a spoonful of guac on a piece of bacon, and top with another piece of bacon. Repeat until all bacon has been guac-ed. By Meghan G. Loftus. From: Runner's World ~~~ appetizers-guacwithbacon Guacamole with Bacon 4 ripe avocados - peeled, pitted, and mashed 4 slices bacon, cooked until crisp, drained and crumbled 1 large tomato, seeded and finely chopped 1 onion, finely chopped 1 clove garlic, minced salt and pepper to taste 1 dash hot pepper sauce to taste (optional) Place the avocados in a bowl, and stir in the bacon, tomatoes, onion, and garlic until well blended. Season to taste with salt and pepper. Add hot pepper sauce, if desired. Serve immediately. From: allrecipes.com ~~~ appetizers-carrotdip Carrot Dip Paleo and Vegan almost-hummus made from carrots and a bit of a kick from the lemon, garlic and smoked paprika! Makes about 1.5 cups. 1 lb carrots, peeled and cut into inch long chunks 1/2 - 1 clove garlic, peeled Juice of 1/2 lemon 1 - 2 tbl olive oil 1/4 tsp cumin 1/8 tsp ground coriander seed 1/8 tsp smoked paprika Black pepper to taste Boil or steam your carrots until tender; let them drain / let off excess steam for a minute. Add carrots, garlic, lemon juice and 1 tbl olive oil to food processor (mini / 4 cup size is perfect). Pulse until a rough purée texture is achieved. Add seasonings and the remaining olive oil 1 tsp at a time - you may not need all of it. Pulse until the texture is right and serve! From: Meatified ~~~ appetizers-carrotcashewpate Carrot-Cashew Pate 2 carrots, peeled and chopped 1 celery stalk, chopped (optional) 2-3 cloves garlic, diced 1-2 slices of sweet onion (Vidalia, Walla Walla) 1 cup cashews, soaked for 15 minutes [may not be GRAP] sea salt or substitute, to taste 1/4 cup cold-pressed olive (or other) oil In a food processor, using the S-shaped blade, blend the vegetables to a fine consistency. Drain the water from the cashews. Add them to the processor and process along with the remaining ingredients. Stop periodically and scrape the sides with a rubber spatula. Continue to blend until creamy. Chill until it solidifies and serve as a dip, a side dish or as a spread. Was from: Key Ingredient, but no longer up. ~~~ appetizers-tropicalcarrotpate Tropical Carrot Pate 2 cup carrots 1/2 cup raisins (or some other sweet fruit) 1/4 cup raw shredded coconut (or Artisana Raw coconut cream) 1/4 cup raw nuts (soaked cashews, almonds or walnuts go best) 1 dash cinnamon or curry (optional) Food process all ingredients. Spices are optional. You can try it without any added spice first and then see if you like some cinnamon, (nutmeg, vanilla, curry, etc). You can also add 1/2 a cup of chopped pineapple, at the end, but do not food process the pineapple for best results. From soulstar at Gone Raw ~~~ appetizers-carrotgingerpate Carrot and Ginger Pâté 2 large carrots 20g of fresh root ginger, chopped in small slices 6 chives, chopped finely 1 soup spoon of paleo mayonnaise 10g of sesame seeds Salt and pepper (seasoning) Peel and dice the carrots, boil them in salted water for about 15-20 minutes, until they are soft. Put them a side and allow them to cool down. Toast the sesame seeds on a tray in the oven for five minutes at 180°C. When the cooked carrots are cold, blend them with the ginger, mayonnaise and seasoning. Then add the finely chopped chives and stir them in well. Place the carrot pâté in a bowl garnished with the toasted sesame seeds. If you are not going to serve this straight away keep it in the fridge. From: Hotel Posada del Valle ~~~ appetizers-hazelnutcarrotpate Moroccan Hazelnut Carrot Pate 3 cups carrots, peeled and chopped 1/2 medium white or yellow onion, diced 1 tbsp olive oil 1 stalk celery, diced 1 tsp thyme 1 tsp marjoram 1 tsp cinnamon 1 tsp savory 1 tsp sea salt 1/2 tsp sage 1/2 tsp nutmeg 1/2 tsp lemon pepper 1 cup hazelnuts, finely ground Garnish: 1/2 cup mix of grated carrot, minced parsley and hemp hearts sprinkled on top Cook carrots until tender; then drain and cool to lukewarm. Saute onion in olive oil over medium low heat for 5-6 minutes, or until onions are golden and sweet. Add celery and season with thyme, marjoram, cinnamon, savory, sea salt, sage, nutmeg and lemon pepper. Cook another 2-3 minutes to soften the celery and awaken the flavours, then remove from heat and cool. Once mixture is lukewarm, transfer to blender or food processor. Purée carrots and seasoning blend until smooth, then turn out into a mixing bowl. Fold in hazelnuts until even consistency is reached. Pack firmly into one medium-sized parchment-lined loaf pan. Bake at 350 degrees for 30-35 minutes or until browned and centre is set. Cool, invert into serving tray, and garnish. Recipe adapted from Lorna Knowles (of Hemp & Co.) original recipe, courtesy of Chef Laura Moore of The Good for You Gourmet. From: ethicalDeal: Foodie Friday [archive.org] ~~~ appetizers-caulihummus Cauliflower Hummus 1/5 head of cauliflower 2 Tbs sesame tahini 1/2 clove of garlic 1/8 cup water dash of lemon juice 1 Tbs olive oil tomato, diced (optional) ground cumin (optional) Boil or steam cauliflower until cooked. Put cauliflower into food processor with sesame tahini and garlic. Add water. Start to process. Add lemon juice and a tablespoon of olive oil and process until it gets creamy. Add more oil if you want to improve the texture. Original Source not disclosed. Taken from: iVillage [archive.org] ~~~ appetizers-caulifauxhummus Cauli-faux Hummus 16-ounces frozen cauliflower 4 tablespoons water or broth (chicken or vegetable) 1-1/2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 2 tablespoons tahini 4 fresh garlic cloves, chopped 1 teaspoon ground cumin 1/4 teaspoon dehydrated pepper flakes or 1/8 teaspoon cayenne pepper additional water or broth as needed for processing) Cook frozen cauliflower as directed on the package, using 4 tablespoons water or broth. Drain and reserve cooking liquid. Place all remaining ingredients in a food processor and process until smooth. Add reserved cooking liquid as needed to reach desired consistency. Taste and adjust seasonings. Refrigerate for several hours or overnight so flavors can blend. To serve, spread out in a thin layer on 1 large or several smaller plates and drizzle with extra-virgin olive oil and hot sauce such as sriracha. Serve with pork rinds or vegetable crudités. Note: zucchini or yellow squash should also work well, but should be drained well and will probably need less liquid for processing. ©Shatze, Thursday, June 03, 2010 From: About.com: Low Carb Diets: Forum [now dead] ~~~ appetizers-caulihummusmayo Cauliflower Hummus with Mayo 1 Tbsp. olive oil 1 small head cauliflower, separated into florets 3/4 cup homemade mayonnaise 1/4 cup roasted red peppers 2 Tbsp. finely chopped fresh parsley (optional) 2 Tbsp. lemon juice 1 small clove garlic Heat olive oil in 12-inch nonstick skillet over medium heat and cook cauliflower, stirring occasionally, 10 minutes or until golden brown; let cool. Process cauliflower in food processor or blender with remaining ingredients until smooth. Serve, if desired, with chips, crackers or vegetable dippers. Makes: 2-2/3 cups dip. From: Best Foods [Dead link: http://www.bestfoods.us/recipe_detail.aspx?RecipeID=8060&Version=1] ~~~ appetizers-fieryredpepperdip Fiery Red Pepper Cauliflower Dip 1 pound raw cauliflower florets 3 tablespoons olive oil, divided 1/2 teaspoon kosher salt 2 1/4 jarred roasted red bell peppers, drained 1 teaspoon minced garlic 1 tablespoon fresh lemon juice 1/4 teaspoon smoked paprika 1/4 teaspoon ground cayenne pepper Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. If the cauliflower florets are large, break them into smaller, 1-inch pieces. Toss the florets in a bowl with 2 tablespoons olive oil and kosher salt. Spread the cauliflower in a single layer on the prepared baking sheet, and roast 10 minutes. Stir and continue to bake until the cauliflower is golden and soft, about 10 minutes more. Place the roasted cauliflower, 1 tablespoon olive oil, 2 peppers, and remaining ingredients in a food processor fitted with an S blade. Pulse, pausing to scrape the sides, until the mixture is well blended and the consistency of hummus. Taste and add additional cayenne pepper if more heat is desired. Spoon the dip into a serving dish and garnish with remaining chopped red bell pepper. Serve with chopped vegetables, or crackers. Makes: approximately 1-3/4 cups. Contributed by Kellie Hynes to The Atlanta Journal-Constitution ~~~ appetizers-roastedvegdip1 Roasted Sweet Potato, Eggplant and Tomato Dip 1-34 pound Red-skinned Sweet Potatoes (or Yams) 8 ounces, weight Eggplant (any Variety) 2 whole Medium Tomatoes 1 whole Red Bell Pepper 4 whole Green Onions 2 Tablespoons Olive Oil 1 teaspoon Kosher Salt 1/2 teaspoons Freshly Ground Black Pepper 1 teaspoon Lemon Zest 1 Tablespoon Fresh Lemon Juice 10 leaves (large) Fresh Mint, Thinly Sliced 1 pinch Salt To Taste 1 pinch Freshly Ground Black Pepper, To Taste Preheat oven to 425 degrees F. Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and red bell pepper into 1-inch chunks. Cut green onions into 3-inch lengths. Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper. Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes. Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Process until smooth. Season to taste with salt and pepper. Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers. Makes about 3 cups spread. From: Tasty Kitchen: Favorite Recipes From Real Kitchen Everywhere! [archive.org] ~~~ appetizers-herbedeggplantdip Herbed Eggplant Dip 1 medium onion, chopped 1/3 cup olive oil 1-pound eggplant, cut into 1/4-inch dice 1 teaspoon salt 2 plum tomatoes, seeded and diced 3 tablespoons fresh lemon juice 1/4 cup fresh basil leaves, washed well, spun dry, and minced 2 tablespoons minced fresh parsley leaves In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with crudités. Makes about 2 1/3 cups. Originally Gourmet Magazine: July 1995. From: epicurious: for people who love to eat [archive.org] ~~~ appetizers-roastedeggplantdip Roasted Eggplant Dip 1 medium eggplant, peeled 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 tablespoon tomato paste Preheat oven to 400 degrees Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are brown and soft, tossing once during cooking. Let cool slightly. Place the vegetables in a food processor (you can use a blender if you don't have a processor. (Food processor should be fitted with steel blade). Add the tomato paste and pulse 3-4 times to blend. Taste for salt and pepper. From: GroupRecipes: Recipe Discovery ~~~ appetizers-roastedeggplantdip2 Roasted Eggplant Dip Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes. Roasting the onion and tomato alongside the eggplant also adds an extra dimension of flavor. Serve with sliced raw vegetables. 1 large head garlic 1 eggplant (1-1 1/4 pounds), cut in half lengthwise 1 small onion, cut into 1/2-inch-thick slices 1 ripe tomato, cored, sliced in half and seeded 3 tablespoons lemon juice 2 tablespoons chopped fresh mint 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt Freshly ground pepper to taste Set oven racks at the two lowest levels; preheat to 450°F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly. Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper. From: KitchenDaily.com [Dead link: http://www.kitchendaily.com/recipe/roasted-eggplant-dip-74603/] ~~~ appetizers-babaghanouj Baba Ghanouj (Eggplant and Tahini) Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated. 1 large eggplant 1/4 cup fresh lemon juice 4-5 tablespoons tahini 2 cloves garlic 1/2 teaspoons of salt 1/4 cup fine chopped fresh parsley Remove green leafy part around stem of the eggplant but do not remove the stem. Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool. Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini. Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste. Garnish with chopped parsley. From: Assouk.com: Free Lebanese Recipes ~~~ appetizers-babaghanoush Baba Ghanoush 1 large eggplant 2 cloves garlic, minced 2 Tbsp. extra-virgin olive oil 2 Tbsp. lemon juice 2 Tbsp. Tahini 1 Tbsp. fresh parsley 1/2 tsp. salt Preheat oven to 400° F. Prick the eggplant with a fork. Then place on a cookie sheet and put into the hot oven. Roast the eggplant for about 40 minutes or until very soft inside. Cool completely. Scoop out the eggplant's pulp and place in a food processor. Add remaining ingredients into the food processor. Pulse until puréed, but still has some texture. Refrigerate. Serve chilled. From: The Spruce Eats ~~~ appetizers-moroccanbabaganoush Moroccan Baba Ganoush Eggplant Dip 2 medium size eggplants 1/4 cup olive oil 1 Tbsp cumin 1 Tbsp red paprika 1 Tsp white pepper powder 3 Tbsp fresh squeezed lemon juice 3 Cloves, crushed 1/2 Tsp red hot paprika some parsley (for decoration only) Wrap the eggplants with silver-paper, and roast them on the gas fire until they get soft. Peel the eggplants with a Knife. Chop the eggplants until they turn into a dip. Add all the other ingredients to the eggplants, mix well and its ready. From: A Mideast Feast: The best Middle-Eastern recipes [archive.org] ~~~ appetizers-roastedgarlic Roasted Garlic Use as appetizer spread. Add leftovers to scrambled eggs. 6 heads garlic 1/4 cup extra-virgin olive oil Preheat the oven to 400 degrees. Remove any loose skin from the garlic heads and cut a 1/4-inch slice off the tops, exposing the tips of the cloves. Set the garlic heads cut side up on a sheet of aluminum foil and sprinkle with the olive oil. Wrap the heads in the foil and roast until tender, about 45 minutes. Let cool before peeling. Adapted from: EveryDay with Rachael Ray ~~~ appetizers-easyroastinggarlic Roasting Garlic the Easy Way Preheat oven to 250 degrees F. Separate a head of garlic into individual cloves. Don't peel the cloves, but do rub of any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay one, but it is fine if a little does come off. Put the cloves in the center of a square piece of aluminum foil. Drizzle with a little olive oil, and using your fingers to rub the oil evenly on the cloves. Gather the aluminum foil into a pouch and set it directly on the rack of your oven. Roast until the garlic becomes very soft, approximately 1 hour. NOTE: You can roast two heads of garlic in one pouch, but for more than that, make another pouch. When done baking, open the pouch and let the cloves sit until they are cool enough to handle. When cool, squeeze each clove gently at the untrimmed end and the roasted flesh should slide right out in one piece. From: What's Cooking America ~~~ appetizers-roastedgarlicwalnut Roasted-Garlic Walnut Spread 2 whole heads garlic 1/4 cup(s) walnuts 8 ounce(s) coconut milk 1 tablespoon(s) olive oil 1/2 teaspoon(s) salt Preheat oven to 400 degrees F. Remove any loose papery skin from garlic heads, leaving heads intact. Place heads in small baking pan; cover with foil and bake until soft when squeezed, about 50 minutes. Meanwhile, place walnuts in small baking pan and bake in same oven with garlic 7 to 10 minutes, until toasted, stirring once. Cool. When garlic is cool enough to handle, separate garlic into cloves. Squeeze soft garlic from each clove into small bowl; discard skin. (You should have about 1/3 cup.) In food processor with knife blade attached, blend garlic, coconut milk, olive oil, salt, and walnuts until smooth. Spoon into serving bowl; cover and refrigerate up to 3 days if not serving right away. Adapted from: Good Housekeeping ~~~ appetizers-mushroompate2 Mushroom Pate 3 Tbs olive oil 1 1/2 lb white mushrooms, finely chopped 1/2 cup finely chopped onion 1 hard boiled egg salt and pepper Saute the onions and mushrooms in oil until tender and soft; about 10 min. Stir in the finely chopped cooked egg. Salt and pepper to taste. Use as a spread or pate. Serve warm or chilled From: GroupRecipes: Recipe Discovery. ~~~ appetizers-hungarianmushroompate Hungarian Mushroom Pâté Use a food processor if you want a fine-textured, dense pâté; hand-chopping produces a looser, coarser texture. 8 dried shiitake mushrooms (1 cup; 1/2 oz. total) 1 onion (about 1/2 lb.) 1 shallot (about 2 oz.) 2 cloves garlic 2 tablespoons olive oil 1 tablespoon paprika 1 pound common mushrooms, rinsed 2 tablespoons minced fresh thyme leaves or 2 tablespoons dried thyme Salt and pepper Chopped parsley In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes. As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion, shallot, garlic, olive oil, and paprika until vegetables begin to brown, 5 to 7 minutes. Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife. When shiitakes are soft, squeeze in soaking water to release grit, lift out, and squeeze dry; reserve water. Trim off and discard stems; finely chop shiitakes in a food processor or with a knife. Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour reserved soaking water into pan, leaving sediment behind. Stir often over high heat until mushrooms begin to brown, 8 to 10 minutes. Remove from heat and let cool, about 10 minutes. Add salt and pepper to taste. Spoon into a bowl and sprinkle with parsley. Serve warm or cool. From: Elizabeth Farquhar, Randle, WA; Sunset Magazine: Jan. 1999 ~~~ appetizers-mushroomalmondpate Mushroom-Almond Pate 2 T coconut oil 1 cup of almonds 1 T olive oil 1/2 cup shopped onions 3/4 lbs fresh mushrooms 1 clove garlic minced 1/4 tsp dried thyme salt to taste freshly ground pepper to taste 1 tsp grated lemon rind (optional) fresh parsley, chopped, for garnish (optional) Heat 2 teaspoons of coconut oil and saute almonds for 5 minutes or until toasted, Set aside 2 tablespoons for garnish and grind the rest in a blender or food processor. Place the ground almonds in a mixing bowl and set aside. Heat the olive oil and remaining coconut oil in a large skillet and saute onions until tender. Add mushrooms, garlic, thyme, salt, pepper and cook over medium high heat until tender, about 15-20 minutes. Purée the mushrooms in a blender or food processor. Pour into the bowl with ground almonds and stir mixture. Taste and adjust salt, pepper and garlic to taste. Add the finely grated lemon rind. Place in a jar or mold, cover and refrigerated for several hours. Served garnished with almonds and parsley. Adapted from: Tastebook.com: Sharon Kuttler [Insecure link: https://www.tastebook.com/recipes/1957155-Mushroom-Pate] ~~~ appetizers-mushroompatepate Mushroom Pate (Pâté) 1 cup slivered almonds 1 clove garlic 1 small onion 1/2 kg. (1 lb) mixed mushrooms 3 tbsp. Olive oil 1/2 tsp. salt 2 sprigs fresh thyme OR 1/2 tsp. dried thyme Pepper, to taste 2-3 tbsp. white wine Chopped parsley for garnish (optional) Toast the almonds in a dry pan (no oil) on the stove. Stir often so they don't burn. (please don't try to salvage them if they do burn - the burnt taste will ruin the flavor of the pâté). Once the almonds are toasted, set them aside for use later. Place the onion, garlic and mushrooms in your food processor and whiz for just a few seconds. The idea is to coarsely chop the vegetables so if you rather do it by hand - that's okay too. Sauté the mushrooms, onions and garlic in the olive oil for a few minutes. Add the salt and pepper and thyme leaves and continue cooking until all the liquid has evaporated. Add the wine and cook another 2 minutes. Place all the ingredients including the almonds in your food processor and whiz until you get the consistency you want. I like it just a bit chunky and others like it creamy and smooth. Garnish with parsley before serving with crackers, toast, celery sticks, strips of red pepper or whatever you like. From: Simply-Vegetarian.com [archive.org] ~~~ appetizers-veganmushroompate Vegan Mushroom Pate 16 oz sliced mushrooms 1 large onion diced 2 cloves garlic 3/4 cup sunflower seeds 2-3 tbsp nutritional yeast [not really GRAP] salt and pepper Saute onions until they start to soften. Add the mushrooms and cook over medium heat until the onions and mushrooms start to caramelize. When ready take off the heat and set aside to cool. Once the mushrooms have cooled down add them to a food processor along with all the other ingredients. Blend in the food processor until everything is chopped up and the mixture gets smooth. You will need to scrape down the sides of the food processor a couple of times to make sure all the ingredients are properly blended. When smooth, remove the mixture from the food processor and place the pate on a serving platter. From: Vegan Cooking ~~~ appetizers-mushroompate Mushroom Pate This is something I learned from my Father, he used butter, but I have replaced that with rendered suet. He would use this recipe for dinner parties for guests that did not like goose liver pate'. It is great for veggie dipping. 1/4 rendered fat 1/3 cup onions, finely chopped 2 cups fresh mushrooms, finely chopped 1 clove garlic, minced Salt and pepper to taste Using half of the fat, saute the mushrooms, onions, and garlic until they have dried down. Run the mixture through a food processor with the remaining fat and seasonings. Process until the texture is smooth and can be spread with ease. Serve chilled. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ appetizers-zucchinispread Zucchini Spread 3 1/2 cups zucchini (unpeeled shredded equiv. to 1 pound) 1/4 cup fresh parsley (finely snipped) 2 tbsps lemon juice 1 tbsp olive oil 1 garlic clove (minced) 1/4 tsp salt pepper 2 tbsps finely chopped pecans [or walnuts] Squeeze the zucchini to remove excess water. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed. Spoon the mixture into a serving bowl. Fold in the nuts. Cover and refrigerate before serving. Adapted from: Food.com ~~~ appetizers-lowcarbhummus Low Carb Hummus (Bean Free) 4 cups peeled and chopped raw zucchini [must be peeled, otherwise bitter] 3/4 cups tahini (sesame paste) 1/2 cup fresh lemon juice 1/4 cup olive oil 4 cloves of garlic, peeled 2 teaspoons kosher salt (or to taste) 1 Tbl ground cumin Combine all ingredients in a blender and purée until thick and smooth. Taste and adjust seasonings to your preference. Pour into a shallow bowl and garnish with parsley, paprika and a drizzle of olive oil if desired. From: I Breathe... I'm Hungry ~~~ appetizers-zucchinialmonddip Zucchini Almond Dip (Recipe adapted from Choosing Raw) 1 cup almonds, soaked overnight 2 zucchinis, chopped 2 small cloves of garlic 1/2 lemon, juiced pinch of salt freshly ground black pepper Place all ingredients in a blender/food processor and purée until the mixture is smooth, but has some texture to it. A little bit of crunch is good. From: ScandiHome blog [archive.org] ~~~ appetizers-zucchinispread2 Zucchini Spread 5 small zucchinis 2 carrots 1 teas onion powder 1 teas salt 2 Tbsp Olive oil Cut zucchinis into squares. Wash, peel and grate carrots. Fry veggies on medium to low heat for 35 min. Add onion powder and salt. Mix well. Turn off the hit. Let it cool. In the food processor on low speed pureé zucchini-carrot mixture. From: icooktoday.com [archive.org] ~~~ appetizers-roastedvegdip2 Roasted Vegetable Dip 1 medium zucchini -- sliced 1 medium yellow squash -- sliced 1 red bell pepper -- seeded and sliced 1 red onion -- thinly sliced 2 cloves garlic -- peeled 1/4 teaspoon cayenne pepper Preheat oven to 400°. Place zucchini, squash, bell pepper, onion, garlic on baking sheet. Spray with nonstick spray; sprinkle with salt and cayenne. Bake, turning once, until veggies are tender, about 15 minutes per side. Transfer to blender or food processor and purée. Transfer to bowl and serve warm, or, refrigerate, covered, until chilled, at least 2 hours. Shared by: Robyn Lawrence From: Weight Watchers Recipes ~~~ appetizers-beetrootsundip Beetroot-Sun Dip 2 large beetroots 1/2 lemon, juiced 3-4 tablespoons sunflower seeds (soaked overnight, if you wish) 1 teaspoon mustard powder pinch of salt freshly ground black pepper Cook the beetroot (with skin on) until tender. Peel the cooked beetroot and chop into cubes. Place all ingredients in a blender and purée until smooth (or crunchy, which ever consistency you prefer). From: ScandiHome blog [archive.org] ~~~ appetizers-tzatziki Classic Tzatziki A traditional Greek dip and gyro condiment, this tzatziki recipe makes a tasty topping for any lamb or beef. 1 cup grated seeded peeled cucumber 1/8 teaspoon salt 1 cup pure canned coconut milk 1 tablespoon chopped fresh mint 2 teaspoons chopped fresh dill 2 teaspoons fresh lemon juice 1/4 teaspoon salt 2 garlic cloves, minced Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving. Source: Joanne Weir, Cooking Light, September 2005. Adapted from: MyRecipes.com ~~~ appetizers-salamichipdip Salami Chip Dip 1/4 cup Dijon mustard 1 tablespoon chopped fresh thyme In a small bowl, mix together the mustard and thyme. Serve the salami chips with the mustard sauce for dipping. From: RealSimple: life made easier, every day ~~~ appetizers-roastredpepperdip Roasted-Red-Pepper Dip Can spoon over grilled chicken. 6 large red bell peppers 1 cup golden raisins, coarsely chopped (6 ounces) 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons salt-packed capers, rinsed well and drained 1 1/2 teaspoons coarsely chopped fresh oregano Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers. Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Dip can be refrigerated for up to 1 day. Adapted from: Martha Stewart Living ~~~ appetizers-spicypumpkindip Spicy Pumpkin Dip One process that cooks use to come up with new and exciting ideas is to take a familiar form and substitute a different set of ingredients. This dish illustrates that process. What I'm doing here is taking the Middle Eastern eggplant dip babaganoush as a model, exchanging pumpkin for eggplant as the central ingredient, then adding chile peppers and lime to complement the pumpkin flavor. Makes about 2 pints. 6 cups pumpkin flesh, cleaned, seeded, and cut into 1-inch cubes 2 tablespoons caraway seeds 1/4 cup lime juice (about 2 limes) 6 tablespoons lemon juice (about 1 1/2 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon minced garlic 1/2 cup chopped fresh parsley 1 tablespoon minced fresh red or green chile pepper of your choice Salt and freshly cracked black pepper to taste 1. Bring a stockpot of water to a rolling boil, add the pumpkin, and cook until they are easily pierced by a fork but still offer some resistance, 6 to 8 minutes. 2. Meanwhile, toast the caraway seeds in a small saute pan over medium heat, watching carefully and shaking frequently to prevent burning, until they just begin to release a little smoke, 2 to 3 minutes. 3. Drain pumpkin, allow to cool to room temperature, combine with caraway seeds and remaining ingredients, and purée in a food processor or blender. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ appetizers-tarodip Taro Dip 1 head of garlic, peeled 1 kg taro, boiled and some of the water it cooked in 2 tbspn lemon juice 1 tbspn olive oil Parsley Toasted pine nuts Sumac Additional salt and pepper to taste Process the garlic with a little salt in a food processor. Add the taro and a little water and blend briefly. Place in a bowl and season with lemon juice and olive oil. Garnish with parsley, toasted pine nuts and a sprinkling of sumac. Cuisine: Lebanese From: SBS.com.au [archive.org] ~~~ appetizers-bakedcoatednuts Baked Coated Nuts 4 cups nuts (pecan, walnut halves, whole almonds) 2 egg whites (egg-free instructions follow) 1/2 teaspoon salt 3 tablespoons honey or maple syrup a little coconut oil for the pan optional: spices of choice (cinnamon, pumpkin pie spice) In a shallow pie dish, mix egg whites, honey and salt (and optional spices). Working in batches, add nuts to pan and toss lightly to coat throroughly. Transfer to greased baking pan, spread in single layer. Bake at 375 for 15-20 minutes, stirring frequently, being careful not to burn them. When golden colored, remove from oven and allow to cool in pan. Store in tins. Egg-free variation: simply omit eggs and slightly increase the amount of maple syrup. Follow same instructions. You could also eliminate the sweetener, and use tamari soy sauce, salt, and savory spices such as chili or curry powder to make savory nuts. For an egg-free savory nut, use coconut oil instead of egg. Savory nuts are a great salad "crouton". A paleo-modified version of a Mollie Katzen recipe. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ appetizers-spicedalmonds Spiced Almonds 2 cups whole unsalted almonds 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 2 teaspoons olive oil 1/4 teaspoon hot pepper sauce Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl. In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving. Source: Healthy Appetite with Ellie Krieger. Episode: Out of Exile From: FoodNetwork ~~~ appetizers-spicedalmonds2 Spiced Almonds 1 cup whole shelled (unpeeled) almonds (or whatever nut you want) 1 teaspoon extra-virgin olive oil 3/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Preheat oven to 350°F. Toss almonds with oil, cumin, salt and cayenne pepper in a pie pan. Bake, stirring occasionally, until fragrant and lightly toasted, 25 to 30 minutes. Let cool. Make Ahead Tip: Store in an airtight container for up to 1 week. From: EatingWell: Where Good Taste Meets Good Health [archive.org] ~~~ appetizers-roastedchestnuts Roasted Chestnuts Oven or Stove Top 1 1/2-2 lbs chestnuts 1 tablespoon paleo oil 1/4 cup water Using a sharp knife cut an X into one side of the chestnut to allow the steam caused by roasting to escape. Safest is to use a chestnut knife. Toss chestnuts with oil. STOVE TOP: In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes. Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes. Serve hot with salt. OVEN METHOD: Preheat oven to 425 degrees. Roast chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes. Peel nuts when they are cool enough to handle. Hot chestnuts peel easier than cold ones. From: Food.com: Rita ~~~ appetizers-garlickyhabaneromacadamias Garlicky Habanero Macadamia Nuts 6 cloves garlic, unpeeled 1 to 2 fresh habanero chiles, stemmed 2 tablespoons olive oil 1 tablespoon honey 1 teaspoon coarse salt 3 cups roasted macadamia nuts (about 1 pound) Preheat oven to 350 degrees. In a medium dry skillet, roast garlic and chiles over medium heat, turning, until soft and blackened in spots, 10 to 15 minutes for the garlic, and about 10 minutes for the chiles. Remove from heat. When garlic is cool enough to handle, peel and transfer to a mortar or the bowl of a small food processor along with chiles. Using a pestle, pound the mixture until smooth or process until smooth. Add oil, honey, and salt and pound or process until well combined. Place nuts in a large bowl and add garlic-chile mixture; stir to coat. Spread nuts evenly on a rimmed baking sheet and transfer to oven. Bake, stirring occasionally, until nuts are fragrant and coating is shiny and dry, about 20 minutes. Let cool slightly before serving. From: Martha Stewart ~~~ appetizers-spicedmacadamias Spiced Macadamia Nuts 1 Tbsp olive oil 2 cups macadamia nuts 1/2 Tbsp honey 1 tsp curry powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp chili powder 1 tsp kosher salt 1/2 tsp cayenne pepper Preheat oven to 250. Line a baking sheet with parchment paper. Place the oil and nuts in a medium-sized bowl and toss until well coated. Add the remaining ingredients and mix well to coat evenly. Transfer the nuts to the prepared sheet and arrange in a single layer. Bake until lightly browned, stirring occasionally, 25 to 30 minutes. Remove from oven, immediately loosen the nuts with a spatula, and set aside to cool before serving. Originally from: Party Nuts!: 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering by Sally Sampson Adapted from: FoodBuzz [archive.org] ~~~ appetizers-spicedmacadamias2 Spiced Macadamia Nuts 1 teaspoon macadamia oil 1/2 pound macadamia nuts 1 teaspoon cayenne pepper 1/2 teaspoon allspice 2 teaspoon finely chopped fresh dill Preheat the oven to 350°F. Put oil, macadamia nuts, cayenne pepper and ground allspice in a roasting tin. Roast for 10 minutes, shaking the pan halfway through to coat the nuts in the spicy oil. Remove from the oven and sprinkle with 2 tsp finely chopped fresh dill. Transfer to a bowl. Adapted from: A Passion for Protein: High-Protein, Low-Carbohydrate Recipes for Food Lovers by Henry Harris From: Waitrose [archive.org] ~~~ appetizers-maplecitrusroastedpecans Maple Citrus Roasted Pecans 8 ounces Raw Pecan Halves 1/4 cup pure Maple Syrup (we prefer Grade B ~ the darker, more flavorful syrup) pinch of fine Sea Salt 1 teaspoon Orange Extract pinch of ground Ginger Pre heat the oven to 350 degrees F with the rack in the middle. Place nuts in a single layer on a parchment or Silpat lined rimmed baking sheet. Roast until fragrant about 10 minutes. Flip once during with a pair of tongs. Reduce oven heat to 300 degrees F. In a medium sauce pan bring the rest of the ingredients to a boil over medium high heat. Turn off the heat. Toss roasted pecans in the mixture with a heat proof spatula. Evenly spread the pecans back onto the lined cookie tray. Be sure they are in a single layer. Bake nuts for 20-25 minutes. Remove from oven and let the nuts cool before serving. Store in a air tight container in the refrigerator. Notes: Simply double or triple this recipe according to your needs. From: Marla Meridith ~~~ appetizers-roastedspicypumpkinseeds Roasted Spicy Pumpkin Seeds 1 cup pumpkin seeds 1 tablespoon olive oil 1/2 teaspoon sweet paprika (or smoked paprika would work nicely too) 1/2 teaspoon chili powder 1/2 teaspoon salt Preheat oven to 350°F. On a foil-lined rimmed baking sheet, add pumpkin seeds. Try to remove as much pulp from the seeds as possible. In a small bowl, combine oil, paprika, chili powder and salt. Stir to combine. Toss oil with pumpkin seeds, and coat evenly. Bake until golden, about 15 minutes. Cool, and serve. From: Serious Eats: Andrea Lynn [archive.org] ~~~ appetizers-curriedpumpkinseeds Curried Pumpkin Seeds 1 egg white 2 teaspoon curry powder scant 1/2 teaspoon fine grained sea salt 1 cup fresh pumpkin seeds Preheat oven to 375°F. In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Makes one cup. From: 101 Cookbooks: A Recipe Journal [archive.org] ~~~ appetizers-chiliroastedpumpkinseeds Chili Roasted Pumpkin Seeds 1 cup unsalted shelled raw pumpkin seeds (pepitas) 2 teaspoons olive oil 1 tablespoon chili powder (this is a lot, adjust to your taste) 1/2 teaspoon salt Place pumpkin seeds in a large cast iron skillet over medium heat. Stir frequently, for 3-5 minutes, until seeds make a crackling noise, some will even pop. Remove pan from heat and stir in olive oil, then chili powder and salt. Cool and serve. From: Elana's Pantry ~~~ appetizers-spicedpumpkinseeds Spiced Pumpkin Seeds seeds from 2 medium pumpkins 1 tablespoon olive oil 1 teaspoon celery salt 1 teaspoon ground cumin Heat oven to 300° F. Remove the seeds from the pumpkins. Discard the pulp. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour. Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes. From: RealSimple.com ~~~ appetizers-howtoroastsunflowerseeds How to Roast Sunflower Seeds Hulled Seeds: Clean the sunflower seeds. Place in a colander and shake over the sink to remove small debris. Hand pick out any seed covers or other debris. In Shells: Place the sunflower seeds in their shells into a bowl. Pour in enough water to cover the seeds. Add 1/3 to 1/2 cup of salt. Leave the sunflower seeds to soak overnight. -> If in a hurry, simmer the seeds in the salted water for 1 to 2 hours. Both: Preheat the oven to 300°F/150°C. Line the baking sheet or baking dish with parchment paper. Arrange the seeds across the baking sheet in a single layer. Try not to overlap any. Place in the oven to roast. They need around 30-40 minutes. They can be stirred around gently - if wished - at the 20 minute mark. Remove when they start to appear brown or are clearly dried. Allow them to cool and store them in an airtight container. From: wikiHow ~~~ appetizers-granola "Granola" For cave man granola, toast chopped nuts of your choice (walnuts, filberts, pecans, sliced almonds) on a baking sheet at 350 degrees. Remove from oven to a bowl, add a touch of honey if desired, stir well. Combine with a little fruit of your choice; fresh, dried or dehydrated. From: Stacie and Ben's favorite Paleo Recipes [archive.org] ~~~ appetizers-grainfreegranola Grain-Free Granola 1 cup no salt raw almonds 1 cup no salt raw cashews 1 cup no salt raw pecans 1/2 cup no salt raw pumpkin seeds 1/3 cup no salt shelled sunflower seeds 1/2 cup unsweetened coconut 1 tablespoon flaxseed 1/4 cup pure honey 1 tablespoon olive oil 2 teaspoons ground cinnamon Preheat oven to 275F. Combine almonds, cashews, pecans, pumpkin seeds, sunflower seeds, coconut and flaxseed in a large bowl. Set aside. Heat honey, olive oil and cinnamon in a small saucepan over low heat until combined. Add to nut mixture, mixing well. Place on a large lightly greased baking sheet and bake in preheated oven for 45 to 50 minutes. Let cool and serve immediately. From: ingredients, inc. [archive.org] ~~~ appetizers-coconutpumpkintrailmix Coconut Pumpkin Seed Trail Mix 3 cups pumpkin seeds 1 cup slivered almonds 2 cups shredded unsweetened coconut flakes 1/4 cup coconut oil 1/4 cup honey 1/2 t cinnamon Warm Coconut oil, honey, and cinnamon in a small pan. Mix all other ingredients in mixing bowl. Pour oil and honey over nut/coconut mixture and mix well. Serving Size: Makes 24 (1/4) cup servings Submitted by: TRUELIFE to SparkRecipes ~~~ appetizers-gftropicaltrailmix Gluten Free Tropical Trail Mix 2 cups sliced almonds 1 cup unsweetened coconut flakes 1 cup macadamia nuts 1 cup roasted, salted pumpkin seeds 1 - 1.5 ounce bag freeze dried pineapple 1 - 1.5 ounce bag freeze dried mango 1 - 1 ounce bag freeze dried strawberries Place the almonds and coconut flakes in a large, dry skillet over medium-high heat. Cook, stirring often until the coconut and almonds are fragrant and toasted, about 6 minutes. Let cool completely. Put the toasted coconut and almonds into a mixing bowl along with the remaining ingredients and combine. Break the pineapple into smaller pieces if desired. Store in an airtight container. From: Simply... Gluten-Free blog ~~~ appetizers-trailmix1 Trail Mix 3 slices dried pineapple 2/3 cup dried papaya chunks 2 cups mixed unsalted, toasted nuts 1/2 cup date pieces or chopped dates 1/2 cup dark raisins 1/2 cup salted toasted pepitas (pumpkin seeds) Cut up pineapple and papaya; toss with other ingredients. From: All You, December 2005. ~~~ appetizers-karlisultimatetrailmix Karli's Ultimate Trail Mix 1/4 cup walnut halves 1/4 cup pecan halves 1/4 cup cashews 1/4 cup almonds 1/4 cup raw pumpkin seeds 1/2 cup golden raisins 1/2 cup dark raisins 1/2 cup dried cranberries Combine the walnuts, pecans, cashews, almonds, pumpkin seeds, golden raisins, dark raisins, and cranberries in a bowl. Store at room temperature in an airtight container. Makes 3 cups. Adapted from: AllRecipes.com ~~~ appetizers-inspiredtrailmix Inspired Trail Mix 1 cup raw cashews 1 tablespoon maple syrup 2 pinches ground cinnamon 1 pinch cayenne pepper 1 pinch sea salt 1/3 cup halved dried apricots 1/3 cup raisins Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a bowl, toss together the cashews, maple syrup, cinnamon, cayenne, and salt until well mixed. Spread the mixture onto the baking sheet. Bake until golden brown, stirring half way through, about 10 minutes. Remove from the oven and scrape the nuts onto a plate to cool. When the nuts are cool, put them into a bowl and toss them together with the apricots and raisins. Serving suggestions: Divide the mix into small individual containers for snacking. Add a few tablespoons to a bowl of fruit salad. Recipe courtesy Colombe Jacobsen, 2008 at Food Network ~~~ appetizers-stuffcherrytom Avocado and Bacon Stuffed Cherry Tomatoes 2 pints cherry tomatoes 1 avocado, peeled and diced 1 tsp lemon juice 1/4 cup paleo mayonnaise 8 cooked bacon slices, crumbled 2 green onions, finely chopped salt/pepper Cut a small slice from top of tomato, scoop out pulp with spoon. Place tomatoes, cut side down on paper towel, let drain 15 minutes Combine avocado, lemon juice stir gently; drain. Stir together mayo, bacon, green onions; add avocado mix; stir. Spoon avocado mix evenly into to tomato shells. cover with plastic wrap, one hour chill. Sprinkle with salt/pepper to taste. From: DesktopCookbook.com ~~~ appetizers-stuffcherrytom2 Bacon Stuffed Cherry Tomatoes 24 cherry tomatoes 6 bacon slices, cooked, drained and crumbled 1/4 cup finely chopped green onion [or scallions] 1/4 cup finely chopped celery [optional] 1/2 cup paleo mayonnaise Fresh parsley for garnish Place tomatoes, stem-side down, on cutting board. Cut thin slice from top of each tomato. Using small spoon, scoop out tomato pulp; discard. Invert tomatoes on paper towels; drain thoroughly. In small bowl, combine bacon, onion, celery and mayonnaise; spoon into tomatoes. Cover and chill about 2 hours. Garnish with parsley, if desired. From: Family Cookbook Project: Launa Thompson ~~~ appetizers-stuffedtomatoes Egg Salad Stuffed Tomatoes A Spanish tapa. It is essentially egg salad in a tomato. Tuna or chicken salad would also be delicious here. Really nice accompaniment to a green salad or any sandwich or just by itself for lunch. 8 small tomatoes 4 hard-boiled eggs, cooled and peeled 6 tablespoons aioli or 6 tablespoons mayonnaise salt & freshly ground black pepper 1 tablespoon fresh parsley, chopped olive oil (optional) First core and skin the tomatoes; cut out the core with a knife, then score the other end with an "X". Drop each tomato in a pan of boiling water for about 10 seconds, then place in an ice water bath to stop cooking. The skin should now remove easily. Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain. Season with a little salt and pepper. If any of the tomatoes won't stand up nice, just slice a bit off the bottom to make them stable. Chop the eggs and combine with the aioli or mayonnaise. Season with salt, pepper, and parsley. Stuff into the tomatoes, then cover with reserved tops. If prepared ahead, brush lightly with olive oil and cover with plastic wrap. Comments: - I think if the recipe was changed to be cherry tomatoes it would be a nice party canape. - I left the skins on the tomatoes, omitted the salt and used mayonnaise. By threeovens. From: Food.com ~~~ appetizers-guacstufftomatoes Guacamole Stuffed Cherry Tomatoes 1 pt. cherry tomatoes 1 ripe avocado, halved, pitted and peeled 1 Tbsp fresh lime juice 2 Tbsp minced red onion 1 Tbsp. minced cilantro 1 small jalapeno, seeded and minced Salt and pepper to taste Slice and discard tomato tops. With small spoon remove seeds and pulp, discard. Drain tomato shells upside down on paper towels. In medium bowl mash avocado to a chunky consistency. Stir in lime juice, onion, cilantro and jalapeno. Season with salt and pepper. Fill tomato shells with guacamole. From: Key Ingredient: Digital Recipes. Real Cooks.™ ~~~ appetizers-cherrytomatoesspanisholive Cherry Tomatoes Stuffed With Spanish Olive Tapenade A great little appetizer adapted from Gourmet magazine. 1/2 cup Spanish olives with pimento 1 1/2 teaspoons drained capers 1 teaspoon brandy (preferably a Spanish brandy such as Solera Gran Reserva) 1/4 teaspoon freshly grated lemon zest 2 tablespoons extra virgin olive oil 32 small cherry tomatoes chopped fresh parsley (to garnish) Make the tapenade: In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced. With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley. Comments: - Very tasty little appetizers that everyone enjoyed. I liked the contrast of the cool tomato with the saltiness of the olives. I agree that they are somewhat time-consuming and a little bit difficult to prepare. By Sharon123. From: Food.com ~~~ appetizers-stuffcherrytom3 Tuna Fish Stuffed Cherry Tomatoes 1 pint cherry tomatoes 1 (6 ounce) can tuna fish 3 tablespoons mayonnaise 1 tablespoon relish 1/2 teaspoon garlic powder 1 teaspoon dried onions De-stem the tomatoes and hollow them out. My 1/8 teaspoon works the best for me. Cut a small slice from the bottom so they sit flat and don't roll away. Mix the rest of the ingredients. Fill each hollow tomato with tuna mix. By Sorrie Lue. From: Food.com ~~~ appetizers-crudities Cruditiès There are always many things available in the markets that can be used for this: asparagus (very young only) broccoli carrots cauliflower celery cherry tomatoes mushrooms peppers: yellow, red, green radishes scallions squashes: zucchini, pale green, yellow sugar snap peas (not paleo, for guests) Most (all?) of these can be smoked in a Camerons Stovetop smoker for about 8 to 18 minutes (depending on how full). ~~~ appetizers-fruitbowl Fruit Bowl Can include: Apple Bananas Blackberries Blueberries Grapes (Monarch and Green) Kiwi Melons (Cantaloupe and Honey Dew) Peaches Raspberries Strawberries ~~~ appetizers-ambrosia Ambrosia Mixed fruit in a bowl with a little orange juice just to coat the fruit and keep it from turning brown. I think then banana could also be added to that. They would turn brown fast otherwise. Shredded coconut could also be added if one wanted. From: Patti Vincent (4 Jan 1999) ~~~ appetizers-hawaiiantidbits Hawaiian Tidbits 1/2 cup raw honey 2 Tbsp pineapple juice 4 ripe bananas 1 cup finely chopped nuts or shredded coconut Dilute honey with juice. Peel and cut bananas into 1" pieces. Dip each piece in honey mixture and roll in coconut or nuts until well coated. Place on waxed paper. Chill. Serve on picks. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ appetizers-favsnack My Favorite Snack (Celery Sticks) Stuff fresh celery sticks with almond, hazelnut, pecan, sunflower or walnut butter. Can dot the top with raisins. From: Binnie Betten at pitt.edu ~~~ appetizers-marinatedmushroomsitalian Marinated Mushrooms [Italian] 8 ounces mushrooms, cleaned,quartered 4 tablespoons fresh lemon juice 1/4 cup lite olive oil 2 tablespoons fresh parsley, finely chopped 1/4 teaspoon tarragon salt and pepper Combine all the ingredients. Mix well. Add mushrooms, mix well. Cover and refrigerate 24 hours. From: Food.com: Italian [archive.org] ~~~ appetizers-citrusolives1 Citrus-Marinated Olives 1 1/2 cups Kalamata olives or other brine-cured black olives 1 1/2 cups cracked brine-cured green olives 1 cup olive oil 1/4 cup chopped fresh cilantro 1/4 cup fresh lemon juice 1/4 cup orange juice 6 large garlic cloves, thinly sliced 3 tablespoons chopped fresh parsley 1 tablespoon grated lemon peel 1 tablespoon grated orange peel 1/2 teaspoon dried crushed red pepper Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving. From: Epicurious [archive.org] ~~~ appetizers-foiegrasdates Foie Gras-Stuffed Dates You can use bloc de foie gras (imported from France in tins) or a slice of fresh foie gras pâté or mousse, sold at many specialty foods shops and cheese shops. 6 large Medjool dates, halved lengthwise, pitted 2 ounces (about) foie gras (goose or duck liver) Fleur de sel* Chopped fresh parsley Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley. *A type of French sea salt; available at specialty foods stores and some supermarkets. From: Epicurious [archive.org] ~~~ appetizers-stuffedendive Stuffed Endive If you are taking them to a party, the egg-salad may be made the night before and refrigerated along with washed and dried endive leaves wrapped in paper towels. - ELEANOR1052 6 hard-cooked eggs, peeled 1 teaspoon Dijon mustard 1/4 cup mayonnaise 1/2 teaspoon salt 1/2 teaspoon chopped fresh dill (optional) 10 pimento-stuffed green olives, chopped 1 head Belgian endive separated into leaves In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside. Select the largest endive leaves, and fill with egg salad. Place on a platter in a fan shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving. Footnotes: Hard-cooked eggs: Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. From: AllRecipes ~~~ appetizers-bakedbananas Don Keen's Baked Bananas 3 small bananas peeled 1/2 teaspoon grated orange rind 1/2 tablespoon pure maple syrup 1 tablespoon lemon juice 1/8 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon olive oil, or melted coconut oil Cut each banana crosswise into 8 pieces. Arrange banana slices in an 8-inch square baking dish. Sprinkle evenly with orange rind, maple syrup, juice, salt, and spices, drizzle with oil. Bake uncovered at 350 degrees for 45 minutes, basting after 15 minutes with liquid in dish. Serve banana slices hot on wooden sticks. Yield: 12 appetizer servings. From: Don Keen's Spicy Kitchen. Originally posting on alt.food diabetic ~~~ appetizers-bananachips Banana Chips 5 Raw Bananas (peeled) 1/4 tsp Turmeric Powder Oil for deep-frying Salt to taste Put the peeled bananas in salted iced water. Chop the bananas in water and add turmeric. Keep in water for 10 minutes and then drain out water completely. Transfer to a kitchen cloth to remove the moisture. Heat oil till it starts fuming. Deep-fry the slices till almost crisp. Add few slices at a time. Prepare paste of 1/2 tsp water and 1/4 tsp salt. Add this paste to oil. This will make the slices crispier. Repeat the procedure for remaining slices. Drain the chips on an absorbent paper. Cool and store them in an airtight container. From: IndoBase ~~~ appetizers-citrusolives2 Citrus Marinated Olives 1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon) 1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange) 1 cup olive oil 2 sprigs fresh rosemary 2 sprigs fresh thyme 2 dried bay leaves 2 garlic cloves, crushed and chopped 1/4 teaspoon ground black pepper 1 1/2 pounds black or green brined olives Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature. Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator. Was from: About.com: French Food, but no longer up. ~~~ appetizers-citruswarmolives Citrus Marinated Warm Olives 2 cups of various olives Zest from half an orange and half a lemon 2-3 tablespoons of olive oil 2-3 cloves of garlic, thinly sliced Fresh thyme, or other aromatic herbs such as rosemary or sage Red pepper flakes (optional, but highly recommended for a touch of heat) Fennel seeds (optional) Other options: Freshly shaved fennel Coriander seeds Cumin A word about buying olives. Often times olives are ridiculously over-priced, especially at larger chain supermarkets. Always check your store's "ethnic" sections or local corner markets for a better price on olives before over-spending on an eight ounce jar of brine at the closest local mega-mart. Drain and rinse the olives. Over low heat, mix the olives and olive oil together. Use just enough oil to coat the fruit. Add the citrus zest, garlic slices, herbs, fennel seeds, red pepper flakes and stir. Heat until the olives are warm all the way through, about four to five minutes. These can be made ahead of time and serve chilled (or reheat) if you want. From: sarah sprague's blog ~~~ appetizers-cripsychardchips Crispy Chard Chips 1 bunch chard (or kale, or any hearty green) 1-2 T olive oil salt and pepper to taste Preheat the oven to 325 degrees. Rinse the chard leaves and tear them into pieces-they can be as large or small as you want-I went pretty large. Drizzle two cookie sheets with the olive oil and divide the chard pieces between them. Using your hands, toss the leaves with the olive oil until they are evenly coated. Sprinkle with salt and pepper (and other spices if you want-garlic salt, paprika, chili powder...go crazy!). Place on a middle rack in the oven and bake until dry and crispy, about 20 minutes. Once they are cool, they shouldn't stick to the bottom of the pan (thanks to the olive oil) but they may need to be gently loosened to remove them. You can store these in a Tupperware container or plastic baggies, but trust me, they'll go pretty quickly. From: A Full Measure of Happiness [archive.org] ~~~ appetizers-bakedsesamerainbowswisschard Baked Sesame Rainbow Swiss Chard Chips 1 bunch Rainbow Swiss Chard chili sesame oil salt sesame seeds Preheat the oven to 375 degrees. Place a cooling rack inside a baking sheet. Separate leaves and stalks from swiss chard. Wash and dry the leaves. Drying the leaves is extremely important! If the leaves are wet, they will be soggy in the oven and not bake properly. Salad spinner works great for drying out the leaves, but you might need to give them an extra pat with paper towels just to make sure all of the water has been absorbed. Coat the swiss chard leaves lightly with chili sesame oil. If you are sensitive to the heat, feel free to use regular sesame oil. Sprinkle the leaves with sesame seeds and season with salt. Lay the swiss chard leaves out on top of a cooling rack in a single layer, allowing for some room between the leaves. Bake in the preheated oven for 8-10 minutes, until the leaves are crisp. I found that the chips didn't stay crisp for a long time, so be sure to eat them right away, which shouldn't be a problem - they are quite addicting!? From: Snacking in the Kitchen ~~~ appetizers-seasaltfennelchips Sea Salt Fennel Chips 2 fennel bulbs 1-2 t olive oil sprinkle of sea salt Preheat the oven to 350 degrees. Trim the stalks off the fennel (you can save or toss, I don't care!), and cut off the ends. Divide each bulb in half, then peel the leaves from the core. Toss them on a baking sheet, drizzle with olive oil and sprinkle with sea salt. When baking chips from veggies, it's best to be conservative with the salt. The leaves shrink as they dessicate, and the salt taste can quickly become overpowering if you were too heavy-handed. Remember, you can always add salt, but you can't taketh away. Bake on the middle rack, stirring them occasionally, until dry. You will probably have to remove the smaller leaves before the thickest ones are done, otherwise they will burn. It should take about 20 minutes to a half an hour. I actually couldn't resist tasting them as I checked on them, and didn't finish baking them because they were just so good as is. With some moisture still in the middle of the big ones, they tasted kind of like fennel fries rather than chips. Delicious either way. Baking the chips was a really great way to make the strong anise taste of fennel a lot more mild. You could still taste it, but it wasn't overwhelming. From: A Full Measure of Happiness [archive.org] ~~~ appetizers-spicykalechips Spicy Kale Chips 1 bunch of green kale (you can use purple, but we prefer green) 1 TBS of extra-virgin olive oil [or coconut oil] 1/2 tsp ground coriander 1/4 tsp cayenne pepper 1/4 tsp curry powder fine grain sea salt to taste Pre-heat oven to 300° and spray two baking sheets with oil. Thoroughly wash kale and tear into bite sized pieces while discarding stems. Place in a salad spinner and dry well. Combine olive oil, coriander, cayenne, and curry powder into a small dish and whisk together. Transfer kale to a large bowl and drizzle the olive oil mixture over it. Toss with your hands until all the leaves are evenly coated. Spread the kale in a single layer onto the baking sheets and place in the oven for 18-20 min, turning once halfway through baking. The kale is done with it is crispy and slightly brown around the edges. Lightly sprinkle with salt and begin to devour. From: Today's Letters [archive.org] ~~~ appetizers-kalecrunch Kale Crunch "Try these fascinating, sophisticated 'chips' for snacking or for sprinkling on just about any savory dish "Baking kale is an interesting process. First, the leaves become bright green and soften, then they begin to turn crisp. In between, they go through a chewy-crisp stage which is also delicious. So the baking time is flexible. Just keep checking the kale until it is done the way you like it." Olive oil spray for the baking tray 1 giant bunch kale, stemmed and minced (about 1 pound) Preheat oven to 350F. Line a large baking tray with foil, then spray or brush it with oil. Add the kale, and spread it out as much as possible. Bake for 10 minutes, mixing it up once or twice during that time. Continue to bake for 10-15 minutes longer, stirring occasionally, until it's as crisp as you would like it. The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it often enough, you can get it quite crisp without burning it. Remove the tray from the oven, and let the kale cool on the tray. Adapted from Mollie Katzen's Vegetable Heaven, p. 58 by Stacie Tolen. ~~~ appetizers-realhealthyonionrings Real Healthy Onion Rings 1 large yellow onion, cut into 1/2 inch slices 1 cup almond meal dash of salt 1/4 teaspoon garlic powder 1 cup coconut milk, full fat 1 omega-3 egg Preheat oven to 400 degrees F. Lightly grease a baking sheet with coconut oil. In a shallow bowl combine the almond meal, salt and garlic powder. In another shallow bowl whisk the coconut milk and egg. Dip each onion ring in the milk mixture and then coat with the almond meal mixture. Place on prepared baking sheet. Bake for 20 minutes. Remove from oven, flip each onion ring, then return to oven for an additional 10 minutes. Remove from oven and serve immediately. By Diana at Real Healthy Recipes ~~~ appetizers-artichokeheartscrabsalad Artichoke Hearts Stuffed with Crab Salad Yield: 18 to 24 hors d'oeuvres size servings 1/2 cup mayonnaise 12 fresh chives, tender green and white parts only, chopped 1/8 teaspoon crab boil seasoning (recommended: Old Bay) Splash hot red pepper sauce 1/2 red onion, diced small 2 lemons, juiced 1 tablespoon whole-grain mustard Salt and freshly ground black pepper 1 1/2 pounds colossal crabmeat, picked over for shells 3 (16-ounce) cans artichoke hearts 2 teaspoons fresh chopped parsley leaves 1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish In a large bowl mix together a dressing of mayonnaise, chives, crab boil seasoning, hot red pepper sauce, red onions, lemon juice, mustard, salt and pepper. Place crabmeat in another bowl and pour on enough dressing to coat. Toss crabmeat very lightly - try not to break the crabmeat into small pieces. Let sit in refrigerator. Scoop a small indentation in the top of each artichoke heart to serve as the vessel for the salad. Spoon some salad into each artichoke heart, top with a piece of avocado, and sprinkle with some of the chopped parsley. Comments: - The crab salad is really good, and even better if it's left to sit in the fridge for a bit before serving. I'd highly recommend draining the artichoke hearts for a bit before cutting them, and then dabbing them with a paper towel before filling them with the crab salad. They tasted great, but there was a lot of water running down people's hands/dripping on to their laps. 2007, Robert Irvine, All Rights Reserved Show: Dinner: Impossible. Episode: The Catwalk Chef Found at: Food Network ~~~ appetizers-convertingbreadcrumbmushrooms Converting Bread Crumb Stuffed Mushrooms to Paleo Simply remove cheese and change bread crumbs to almond meal and make amount approximate. Alternatively you can use a Parmesan Cheese Substitute. ~~~ appetizers-champinonesrellenos Champinones Rellenos (Stuffed Mushrooms) 1 1/2 lbs fresh mushrooms salt 4 cooked spicy sausage (try to use chorizos) olive oil Clean the mushrooms and remove the stems; salt the hollows lightly. Cut slices of chorizo, removing the skin, and push into the hollows. Brush the caps with oil, and place cap-side-down on a baking sheet. Heat the broiler. Broil the mushrooms 5 minutes or until sizzling, and serve immediately. Serves 8 as a tapa. By Alan in SW Florida. From: Food.com ~~~ appetizers-baconjalapenomushrooms Bacon Jalapeno Stuffed Mushrooms Give your stuffed mushroom appetizer a makeover with a little kick and a dab of tart-sweet cherry to contrast with salty bacon. From Elizabeth Hernandez, Prepared Foods, Willowbrook, Illinois. 6 slices bacon 24 medium white/button or cremini mushrooms, stems removed and retained 1 yellow onion, finely chopped 1 fresh jalapeño pepper, finely chopped (seeded, if desired) 1/2 teaspoon fine sea salt 2 tablespoons finely chopped parsley 3 tablespoons Dalmatia Sour Cherry Spread Preheat oven to 375°F. Fry bacon in a large skillet over medium heat until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined plate, cool and finely chop. Discard all but 2 teaspoons grease from skillet; return to medium heat, add mushroom stems, onion, jalapeño and salt. Cook, stirring occasionally, until very dry and lightly browned, about 8 minutes. Transfer to a food processor and pulse just until chopped. Add bacon and parsley; pulse until combined. Spoon some of the mixture into each mushroom cap, top with 1/4 teaspoon sour cherry spread and arrange on a large baking sheet. Bake until mushrooms are tender and lightly browned, 20 to 25 minutes. Let cool slightly. Serve warm or at room temperature. From: Whole Foods Market ~~~ appetizers-plumglazedshiitakemushrooms Plum-Glazed Stuffed Shiitake Mushrooms 40 small shiitake mushrooms (about 1 1/4 pounds), stemmed 12 ounces bulk pork sausage 1/2 cup Chinese plum sauce [must be good plum sauce, no substitute] 1 tablespoon Oriental sesame oil 1/2 cup chopped fresh chives Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.) Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives. Comments: - I always use baby bellas or white mushrooms and "spicy" sausage. - I cut costs a bit by substituting cremini mushrooms for the shitake. - Have made this with ground pork and with ground chicken and prefer the chicken over the pork any day. - Loved these with crab meat. - Added a healthy pinch of red pepper flakes. - I increased the oil by 1/2 tbspn. - You must have the right brush to spead the plum sauce, it can get a little messy. Only a 15 minute hold time...only negative. - Had fresh crabmeat on hand, so mixed that with sauteed green onions and subbed for the sausage. Very tasty! Used baby bellas for ease of stuffing. - Remember that shiitake mushrooms have a very delicate flavor that you could overpower if you stuff too much sausage or use a sausage that is heavily flavored. From: Epicurious [archive.org] ~~~ appetizers-vegetablemushrooms Vegetable Stuffed Mushrooms This recipe is from Vegetables (Company's Coming) by Jean Pare. 12 medium mixed mushrooms 1/4 cup coconut oil 12 mushroom stems, chopped 3/4 cup onion, finely chopped 3/4 cup carrot, finely grated 2 tablespoons celery, finely chopped 1/4 teaspoon seasoning salt Gently twist stems out of mushroom caps. Melt oil in frying pan. Add remaining ingredients. Saute until vegetables are softened. Remove from heat. Stuff mushroom caps. Arrange on broilling pan. Broil until sizzling hot. By mikaylahh. From: Food.com ~~~ appetizers-sausagestuffedmushrooms Sausage Stuffed Mushrooms They can be prepared one day ahead. Can also be prepared to accompany steak as a side dish. 36 medium mushrooms 1/2 lb sausage approx. 4 ounces almond meal mayonnaise, to moisten [or use homemade Baconnaise] 1 large onion or 3 green onions, including tops, chopped Wash mushrooms. Remove stems and chop. Brown sausage, stems and onions. Drain well. Mix sausage mixture and stuffing with enough mayonnaise to hold together. Place caps in baking dish, fill with sausage mixture. Cover and chill. These can be made a day ahead. At serving time, preheat oven to 450. Bake 10 minutes. Note: To accompany steak, use 8 very large mushrooms. Bake 15 minutes. Comments: - I doubled the recipe, using hot italian sausage, green onions, and the large stuffing mushrooms. I also added finely chopped green bell pepper to the saute mixture. Rave reviews from all 4 guests at dinner. - I used Jimmy Dean Hot sausage.Now the only thing I do different is add fresh garlic to the saute mixture. By Bev. Adapted from: Food.com ~~~ appetizers-seafoodmushroomcaps Seafood Stuffed Mushroom Caps 20 large mushrooms 3/4 lb cooked shrimp or 1 can crabmeat, drained 2 tablespoons mayonnaise 1/8 teaspoon seasoning salt 1/8 teaspoon pepper 1 teaspoon lemon juice 2 tablespoons minced chives Clean mushrooms. Remove stems and discard. Mix all other ingredients. Stuff caps. Place on an ungreased baking sheet and bake at 400F degrees for 10 minutes. Or: Place on a paper towel-covered plate. Cover with waxed paper and microwave on high for 4-5 minutes. By M&Mers. From: Food.com ~~~ appetizers-simpleeasymushrooms Simple and Easy Stuffed Mushrooms 1 (16 ounce) package white mushrooms 1 lb Italian sausage (Mild or Hot or Both) 1 (8 ounce) can tomato sauce 8 ounces red wine (use can to measure) Cut ends off stems, and wipe mushrooms clean. Break off stems at cap. Save to throw in sauce. Fill caps with Italian sausage (kind of mounded) Lay all in large, deep, fry pan or sauce pan. Pour tomato sauce, wine mixture over. Cover, bring to a boil, lower temp to low. Simmer 1 l/2 hours, The sausage adheres to the mushroom cap. I put them in a Corningware dish, over a warming candle. You can add different seasoning to taste, but you really don't need to. Tips: You can make a day ahead, refrigerate and lift off fat before you reheat in microwave or stove top. If you have too much sausage or visa versa, just throw in to sauce and cook. Roll sausage into balls:). By eyechic. From Food.com ~~~ appetizers-vegangrainfreemushrooms Vegan Grain-free Stuffed Mushrooms These ones are loaded with walnuts, spinach and sundried tomatoes, a savory burst of flavor to feed any appetite. 1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button 2 tablespoons olive oil 1 /4 cup fresh parsley, roughly chopped 1 small red bell pepper, finely chopped - reserve a little for serving 1 small shallot, finely chopped 2 cloves garlic, finely minced 1/4 cup sun dried tomatoes, finely diced 3/4 cup walnuts, finely, roughly chopped 1 cup baby spinach, finely, roughly chopped salt and pepper, to taste Preheat the oven to 375°F. Remove the stems from the mushrooms, set aside to dice and add to the filling. Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes. In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste. Remove the mushrooms from the oven, pour off or soak up any water that accumulates in the mushrooms. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm. By Beth @ Tasty Yummies. From: Cara's Cravings ~~~ appetizers-crabmeatstuffedmush Crab Meat Stuffed Mushrooms 1 pound large mushrooms 1 can crab meat or 6 oz fresh crab meat 1/4 cup paleo mayonnaise 1 teaspoon lemon juice 1 teaspoon grated onion 2 tablespoons minced mushroom stems 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 pound bacon Preheat oven to 350 degrees. Clean mushrooms, remove stems, minced, and reserve. In a large bowl, mix crabmeat, mayonnaise, lemon juice, onion, minced mushroom stems, salt and black pepper. Fill cavities of mushrooms with mixture. Wrap with half a slice of bacon and fasten with a toothpick. Place on cookie sheet and bake for 15 to 20 minutes or until bacon is crisp. Remove and place on absorbent paper. Serve warm. From: New England Recipes.com ~~~ appetizers-hawaiianmushrooms Hawaiian Mushrooms Stuffed with Crab 8 ounces canned crab meat 3 dozen large fresh mushrooms 1 tablespoon parsley, finely minced 1 tablespoon chopped pimiento (pepper) 1/4 teaspoon dry mustard 1/2 cup paleo mayonnaise Remove stems from mushrooms. Combine crab, parsley, and pimiento. Blend mustard into mayonnaise. Toss into crab mixture. Fill each mushroom crown with about 2 tablespoons crab mixture. Bake at 375°F (190°C) for 8 to 10 minutes. From: All-Fish-Seafood-Recipes.com [archive.org] ~~~ appetizers-belgianendivecrabmeatravigote Belgian Endive Stuffed with Crabmeat Ravigote 1/2 cup mayonnaise 2 teaspoons Dijon mustard 2 teaspoons fresh lemon juice 1/2 teaspoon minced garlic 1/4 teaspoon hot red pepper sauce 1/4 teaspoon salt 2 tablespoons chopped green onions 1/4 cup seeded, small diced tomatoes 2 tablespoons small capers, drained 1 tablespoon minced shallots 1 tablespoon chopped fresh parsley 1 pound lump crabmeat, picked over for shells and cartilage 4 heads Belgian endive, cored, leaves separated and wiped clean 1 head radicchio Treviso, cored, leaves separated and wiped clean 2 bunches fresh watercress, garnish In a bowl, combine the mayonnaise, mustard, lemon juice, garlic, hot sauce, and salt. Whisk to combine. Fold in the green onions, tomatoes, capers, shallots, and parsley. Gently fold in the crabmeat, turning to gently coat with the dressing and being careful not to break up the lumps. Adjust seasoning, to taste. Spoon a heaping tablespoon of the stuffing into endive and radicchio leaves. Arrange the watercress and stuffed endives and radicchio decoratively on a platter and serve as an hors d'oeuvre. Alternately, place the watercress on 8 small plates and drizzle with extra-virgin olive oil Comments: - The other flavors overpowered the crab and it was way too salty. If I were to make it again, I'd cut out the salt. The capers provide enough salt for the entire dish. I'd also add more hot sauce as I couldn't taste it at all. - This recipe was incredible. .... I left the tomatoes out. - I thought it was a little wet. - Nice combination of flavor with the dijon mustard and the bitterness of the endive. Recipe courtesy Emeril Lagasse, 2002. From: Food Network [archive.org] ~~~ appetizers-musselsremoulade Mussels Rémoulade 5 pounds mussels 3 sprigs fresh tarragon 5 sprigs fresh flat-leaf parsley, plus more chopped for garnish 1 750-ml bottle dry white wine 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 2 shallots, sliced 20 whole black peppercorns 2 tablespoons coarse salt 1 large red bell pepper Rémoulade Sauce Discard any mussels with broken shells. To clean mussels, soak them in cold water for 15 minutes, and scrub shells with a stiff brush. Using your thumb and forefinger, grasp the dark, weedy growth (the beard) protruding from between the mussel shells, and tug it from the mussel. Rinse well, and refrigerate until needed. Make a bouquet garni: Tie tarragon and parsley sprigs in a small piece of cheesecloth, and set aside. Combine wine, water, lemon juice, shallots, peppercorns, salt, and bouquet garni in a large stockpot with a tight-fitting lid. Bring to a boil, then simmer over low heat for 15 minutes. Add mussels, and cover. Increase heat to medium, and cook, shaking occasionally, until the mussels open, 5 to 7 minutes. Remove mussels from broth, and cool both separately. Discard any shells that haven't opened, as well as the half shell to which mussel isn't attached. When cool, put mussels back into broth, cover, and chill until ready to serve. This can be done 1 to 2 days before serving. Place red pepper directly over the trivet of a gas-stove burner on high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the pepper on a baking pan, and broil in the oven, turning as each side becomes charred.) Place pepper in a paper bag to cool. Peel and seed pepper; cut in 1/2-inch-wide strips, then into diamonds. Cut mussels from shells with a paring knife. Pour a little remoulade sauce in each shell, and garnish with chopped parsley and a red-pepper diamond. Pass on a tray with toothpicks or wooden forks. Martha Stewart Living, August/September 1992. Found at Martha Stewart ~~~ appetizers-musselsvinaigrette Mussels Vinaigrette 24 medium mussels 1/2 cup olive oil 3 tablespoons red wine vinegar or lemon juice 1 teaspoon capers, chopped if large 1 tablespoon minced onion 1 tablespoon minced pimiento 1 tablespoon minced parsley salt fresh ground pepper 1 slice lemon Scrub mussels well and remove the beards. Discard any that do not close tightly, set aside. Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste. Place one cup water in a frypan with the lemon slice. Add the mussels and bring to a boil. Remove the mussels as they open; cool. Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette. Cover and refrigerate overnight. Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator. Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over. By Derf at Food.com ~~~ appetizers-thaistylemusselspickledginger Thai-Style Mussels with Pickled Ginger 2 teaspoons oil 1/2 cup minced shallots 1 tablespoon chile paste with garlic 1 garlic clove, minced 1/2 cup light coconut milk 1/4 teaspoon lime rind 1/4 cup fresh lime juice 1/4 cup minced pickled ginger 1/4 cup chopped fresh parsley 2 pounds mussels, scrubbed and debearded (about 40 mussels) Parsley sprigs (optional) Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste, and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and next 5 ingredients (coconut milk through mussels); bring to a boil. Cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired. Ken Haedrich, Cooking Light, May 2001. ~~~ appetizers-musselspaprickaaioli Broiled Mussels with Sweet Paprika Aioli Steamed mussels are so ubiquitous you'd think they couldn't be prepared any other way. But try them broiled. And topping them with paprika aioli boosts their flavor-enough to have turned a few mussel-haters into mussel-lovers in the CHOW kitchen. Game plan: The mussels can be made up to 4 hours in advance, and they actually improve in flavor when you do so. Follow the recipe through step 3, top with aioli, then cover and refrigerate. When your guests arrive, pop them under the broiler, garnish with parsley and lemon juice, and serve. 1 1/2 pounds mussels Sweet Paprika Aioli 1 tablespoon fresh Italian parsley, coarsely chopped 1 1/2 teaspoons freshly squeezed lemon juice Heat the oven to 400°F and arrange a rack in the middle. Scrub the mussels and debeard them by grabbing the thread, or beard, that runs along the side of the shell and removing it by pulling it toward the hinge of the shell. Spread the mussels on a baking sheet in a single layer and roast until they open, about 3 to 5 minutes. Remove from the oven and let cool for about 5 minutes. Discard any unopened mussels. Heat the broiler to high. Carefully pull apart the mussel shells and discard the meatless side of each. With your fingers or a teaspoon, carefully detach the meat from each shell, place it back in the shell, and return the mussel to the baking sheet. Top each mussel with 1/2 teaspoon aioli. Broil the mussels until the aioli is browned, about 2 to 3 minutes. Remove from the oven, sprinkle with parsley, and drizzle with lemon juice. Serve immediately. By Aida Mollenkamp. From: Chowhound ~~~ appetizers-shrimpcold Shrimp - Cold Shrimp has bumped tuna from the spot as the most consumed fish in America. Only wild would be considered paleo. But for a party the precooked farmed ones are easy. Various paleo cocktail sauces can be found in the chapter on Sauces, Gravies, and Thickening Tips. ~~~ appetizers-avocadoshrimprafts Avocado and Shrimp Rafts 2 large red bell peppers 1 avocado, halved, pitted and peeled 1 tablespoon lime juice 1/4 teaspoon salt 14 medium-sized cooked shrimp (about 12 ounces) split lengthwise 1/3 cup prepared salsa In a small bowl, combine avocado with lime juice and salt; mash until mixture is chunky. In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down. Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired. Cover surface with plastic wrap and refrigerate until ready to serve. From: Avocados from Mexico ~~~ appetizers-shrimpstuffavocados Shrimp-Stuffed Avocados 2 ripe, fresh avocados*, seeded 2 Tbsp. fresh lime juice 1 lb. baby shrimp (can substitute crab meat) 1/2 small red onion, finely diced (can be overpowering, try Vidella) 2 mangoes, peeled, seeded and diced 1/2 cup paleo mayonnaise 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1/4 cup chopped chives Boston or other lettuce leaves, optional, for serving Using a large spoon, scoop out the avocado from each half and cut into small dice. Place avocado pieces in a medium mixing bowl and toss with lime juice. Add shrimp, onion, mango, mayonnaise, salt, pepper and half the chives. Stir gently to combine well. Fill avocado halves with even amounts of shrimp mixture. Place each half on plate with lettuce. Sprinkle with remaining chives and serve. * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. From: California Avocado Commission [Dead link: http://www.avocado.org/recipes/view/31455/shrimp-stuffed-california-avocados] ~~~ appetizers-shrimpstuffavocados2 Shrimp Stuffed Avocados 3 avocados 1/2 green onion (optional) 2 tsp. paleo mayonnaise 1 lemon (or less) 1/4 lb. cooked shrimp salt and pepper Open the Avocados. Cut the avocado lengthwise all the way around. Twist the halves and using your knife, strike and remove the pit. With a spoon remove the avocado from the peel and place it in a large mixing bowl. Do this with all the avocados. Mash the avocado pulp, use a potato masher to slightly mash the avocados so they still have chunks in it. Arrange shells on serving dish. Cut the green onion into thin strips. Add this to the avocado mixture. Season the avocado with some salt and pepper. Squeeze half the lemon into the bowl. Next add the mayonnaise and combine this all together. You can add the shrimp whole (don't forget to reserve 6 shrimps for the top of each avocado), or first give them a rough chop. Put the shrimp into the bowl, then mix it all together. Scoop the mixture back into the shells of the avocados, top each with a whole shrimp. Chill an hour and then serve. By Jessica Von Glamour. From: TasteBook.com [Insecure link: https://www.tastebook.com/recipes/540817-Shrimp-Stuffed-Avocados] ~~~ appetizers-shrimpstuffgrape Shrimp Stuffed Grape Leaves 20 jarred grape leaves 2 Tablespoons extra virgin olive oil 6 cloves garlic, peeled and chopped 1 1/2 teaspoons chili paste 1 pound raw shrimp, peeled and deveined, tail removed 2 Tablespoons pure fish sauce, e.g. Red Boat Fish Sauce 1 cup unsweetened, flaked coconut 6 radishes, minced 8 scallions, chopped 1/4 cup fresh basil, chopped 1 Tablespoon fresh lime juice Sauce 1 ripe mango 3/4 cup paleo mayonnaise Remove the grape leaves from the jar, unroll and separate them, and rinse them well under cold water. Leave them to soak while doing the rest of the preparation. Heat the olive oil in a large skillet and saute the garlic for one minute. Add the chili paste and saute quickly until it bubbles, about 30 seconds. Add the shrimp and cook for three minutes, until they begin to turn pink. Stir in the fish sauce and coconut and continue cooking for 2 minutes longer, until the shrimp are tender. Remove from the heat. Purée half of the shrimp mixture in a food processor. Coarsely chop the other half of he mixture. Stir both mixtures together with the basil and the lime juice. Drain the grape leaves and pat dry. Place the first leaf on a flat surface. On the middle of the leaf place 1/2 teaspoon radish, 1 teaspoon green onion, and 1 rounded teaspoon shrimp mixture. Form this into a packet by folding each side of the leaf over the filling. Roll the blunt end of the leaf toward the pointed end until a packet is formed. Place this into a steamer basket. Repeat the process until all the leaves have been used. Put the basket on to steam over plain water for 10 minutes. While the packets are steaming, prepare the sauce. Peel the mango and cut away all the fleah. Purée the flesh in a food processor. Remove the purée to a bowl andstir in the mayonnaise until thoroughly blended. Serve warm, with sauce on the side. From: Epicurious [archive.org] ~~~ appetizers-prawncocktail Prawn Cocktail 1 ripe avocado 1 lemon 1/2 lb of cooked small peeled prawns Lemon wedges, to garnish 1/2 iceberg lettuce For the Marie Rose Sauce: 7 oz paleo mayonnaise 2-3 tbsp paleo tomato ketchup Pinch cayenne pepper Dash Tabasco, to taste Cut the avocado in half, remove the stone and carefully score each half using a small knife to create a criss-cross pattern. Squeeze each half generously with lemon juice to prevent it from dis-colouring. To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco. Stir to combine. Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve. Adapted from: Channel 4: Gordon Ramsay: Cookalong Live [Dead link: http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/prawn-cocktail-recipe] ~~~ appetizers-limeshrimp Lucious Lime Shrimp 3 T fresh lime juice 1 green onion, chopped 2 T chopped fresh cilantro 1 t minced, seeded jalapeno 1 t olive oil 1/2 t minced garlic 20 large shrimp (about a pound) peeled and de-veined 1 T minced red pepper 20 cucumber slices Stir together lime juice, green onion, cilantro, jalapeno, oil, and garlic in medium bowl. Toss the shrimp with 2 tablespoons of the dressing in another medium bowl. Cover and refrigerate shrimp for 30 minutes. Preheat broiler (or grill). Broil shrimp about 3 inches from heat for 1 1/2 minutes per side or until opaque. Immediately toss hot shrimp with the remaining dressing and red pepper and cool to room temperature. Arrange shrimp on cucumber slices. Make 20 appetizers. From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead] ~~~ appetizers-lowcarbcoconutshrimp Low-Carb Coconut Shrimp 1 pound large raw shrimp, peeled and deveined (thaw if frozen) 1/3 cup coconut flour 1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper 1/4 teaspoon black pepper 1 teaspoon salt 2 eggs 2 tablespoons water 1/2 cup shredded coconut - unsweetened cooking oil of your choice Mix coconut flour with red and black peppers, and salt. Whisk the eggs with a fork in a small dish, and mix with the 2 tb water. Put shredded coconut in a separate dish. Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it. Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut. Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp. Remove from the pan to a paper towel or cooling rack. By Laura Dolson in Very Well Fit ~~~ appetizers-glutenfreecoconutshrimp Gluten Free Coconut Shrimp This dish takes just a few simple steps. The key is to get all of your bowls set up so you can have a little assembly line going as you bread the shrimp with the coconut. 2 pounds large tiger prawns or shrimp, peeled and deviened 2/3 cup coconut flour 1/2 teaspoon cayenne pepper 1 teaspoon garlic powder 2 eggs, beaten 1 1/2 cups shredded coconut 1/4 cup almond flour salt and pepper to taste Heat the oven to 425 degrees. Prepare a baking sheet with parchment paper. Put ingredients into three bowls as follows -- dish #1-coconut flour, cayenne pepper, garlic powder; dish #2-eggs; dish #3-coconut, almond flour, salt and pepper. Dip each shrimp first into dish #1, then #2, then #3. Place shrimp on the prepared baking sheet. From: Luscious Confections ~~~ appetizers-coconutshrimp Coconut Shrimp 1 pound of shrimp, deveined and peeled 2 cups of flaked unsweetened coconut (works better than shredded) 1/4 cup of almond milk 2 egg whites, whisked really well until frothy (helps the coconut stick) 1/3 cup coconut flour 1/4 tsp of cayenne pepper (or more if you want a bite) 1/4 tsp of sea salt Preheat the oven at 400 degrees Place parchment paper on a baking sheet (or simply grease one). Prepare three bowls: One with frothy egg whites and almond milk One with coconut flour, salt and cayenne pepper One with flaked coconut Dip the cleaned shrimp into the flour, then the egg whites, then finally the shredded coconut. Place coconut covered shrimp on baking sheet. Once the sheet is full, pop the shrimp in the oven until they start to brown (about 15 minutes) From: me. myself. and food. [archive.org] ~~~ appetizers-lowcarbcoconutbatteredshrimp Low Carb Coconut Battered Shrimp 2 eggs 2 1/2 tbsp coconut flour (I didn't sift it) 1/4 tsp of baking powder dash of Salt and pepper 1 tsp of your preferred seasoning *optional 8 medium sized shrimp, without the shell 1/2 cup or more of unsweetened coconut flakes Preheat your deep fryer to 325 F. In a bowl whisk the eggs. Add the coconut flour, baking powder, salt and pepper, and any additional seasoning. Mix until the batter is smooth. Put the shredded coconut flakes in a separate bowl. This part gets messy. One at a time, place the shrimp in the batter and using your hands mold the batter around the shrimp and then immediately dip the batter covered shrimp in the coconut flakes. Press the coconut flakes all over the shrimp and set aside. Repeat for each shrimp. Place about 3-4 shrimp at a time in the deep fryer. Flipping once when the underside of the batter is golden. The shrimp is done when it floats to the top and both sides of the batter is golden brown. The shrimp is a pink colour. Author: Carol Lovett. From: Ditch The Wheat ~~~ appetizers-p3p4bakedcoconutshrimp P3/P4 Baked Coconut Shrimp This crunchy coconut shrimp is baked instead of fried, and so easy! 1 pound large shrimp, peeled and deveined 1/3 cup almond flour 1 teaspoon salt 3/4 teaspoon cayenne pepper 1 cup unsweetened coconut 3 egg whites, beaten until foamy Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray. Rinse and dry shrimp with paper towels. Mix almond flour, salt, and cayenne pepper in a shallow bowl. Working with one shrimp at a time, dredge it in the almond flour mixture, then dip it in the egg white, making sure to coat the shrimp well. Then roll in the coconut, coating well. Place on the prepared baking sheet, and repeat with the remaining shrimp. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned. 15 to 20 minutes, flipping the shrimp halfway through. Recipe by FRANCIE-N-BELLA submitted to SparkPeople ~~~ appetizers-broiledshrimp Broiled Marinated Shrimp 16 extra large shrimp, about 1 pound, shelled and deveined 3/4 cup extra-virgin olive oil 3 garlic cloves, chopped 1/2 tsp pepper 3 lemons, cut into wedges 2 Tbsp chopped fresh rosemary or 2 tsp dried Place shrimp on 4 long metal skewers, threading thru tails and body. Combine oil, garlic, rosemary, and pepper in a shallow dish. Place skewered shrimp in dish, and turn to coat well. Marinate shrimp, turning several times, for 2 hours in refrigerator. Preheat broiler. Set skewers on a baking sheet set 3 inches form the heat and broil shrimp, turning once, until lightly browned, and just opaque inside, about 5 minutes. Brush with any remaining herb oil just before serving, and pass lemon wedges on the side. From: 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ appetizers-shrimpmojodeajo Shrimp Mojo de Ajo 24 unpeeled, large raw shrimp 1/2 cup Mojo de Ajo 24 (6-inch) wooden skewers Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes. Meanwhile, soak wooden skewers in water 30 minutes. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired. Lanny Lancarte, II, Lanny's Alta Cocina Mexicana, Fort Worth, Texas Southern Living, July 2007. Found at MyRecipes ~~~ appetizers-sesameshrimpcilantrolime Sesame Shrimp with Cilantro-Lime Sauce To make this easy appetizer, start by coating shrimp on one side with sesame seeds, then bake them until they're cooked through. Whisk together a quick dipping sauce of mayonnaise, cilantro, lime juice, coconut animos, and sesame oil and serve it with the shrimp at a cocktail party or buffet. 6 tablespoons white sesame seeds, toasted 1/2 cup mayonnaise 2 tablespoons finely chopped cilantro 1 tablespoon fresh lime juice 2 teaspoons coconut animos 1/2 teaspoon toasted sesame oil 1/4 teaspoon cayenne pepper 2 scallions, finely chopped (white and light green parts only) 1 pound medium uncooked shrimp (about 36), peeled and deveined 2 tablespoons vegetable oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 36 small metal skewers or wooden toothpicks Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with foil; set aside. Place the sesame seeds on a plate; set aside. Combine the mayonnaise, cilantro, lime juice, soy sauce, sesame oil, cayenne pepper, and scallions in a medium bowl; set aside. Place the shrimp in a large bowl, add the vegetable oil, salt, and pepper, and toss to coat. Dip one side of each shrimp in the toasted sesame seeds, skewer, and place on the prepared baking sheet, seeds-side up. Bake until the shrimp are firm to the touch, about 5 to 7 minutes. Serve immediately with the dipping sauce. Adapted from V. Jaime Hamlin, V. Jaime Hamlin and Sons Catering and Party Design, Martha's Vineyard From: Chowhound ~~~ appetizers-cilantropestoshrimp Cilantro Pesto Shrimp 1 lb local or wild medium shrimp (21-30's- between 21 and 30 per pound) Peeled and De-veined (P&D's if you want the lingo) 1/2 cup cilantro pesto [in Dressings Chapter] 7 x 8" wooden skewers Soak the wooden skewers for at least 2 hours. This will help prevent them from going up in flames when they hit the grill. I prefer to marinate the shrimp first before skewering to keep the skewers nice n clean. Marinate the shrimp for at least 2 hours up to 6. Once marinated, with clean hands skewer 3 shrimp on each skewer. You can of course use larger metal skewers if you prefer. The skewers are really only for cooking purposes so you don't end up loosing some shrimp on the grill. On a preheated hot grill, sear each skewer for 2 minutes each side until shrimp turn opaque and are firm to the touch. From: Gavan Murphy [archive.org] ~~~ appetizers-barbecuedcalamari Barbecued Calamari 750 g calamari (4 whole) 1/4 cup olive oil (60ml) 1 lemon (juice and grated rind of) 2 teaspoons dried oregano 5 garlic cloves (sliced) 1 chili (long red sliced) To clean calamari, remove heads and tentacles by pulling gently from the bodies. Pull intestines from calamari tubes and discard and cut tentacles away from heads, just below the eyes. Discard heads and pull transparent quills out of tubes and discard. Place a little salt on your fingers for grip and peel skin from tubes and discard and then rinse tubes under cold water. Cut tubes on one side, flatten and score inside in a criss-cross pattern and cut into quarters lengthways. Combine calamari, tentacles, olive oil, lemon rind and juice, oregano, garlic and chilli in a bowl, cover and refrigerate for 2 hours or overnight to marinate. Preheat a barbecue plate on high and cook calamari turning for 3 to 5 minutes until browned and just opaque. Transfer to a bowl and season to taste and serve. By I'mPat at Food.com ~~~ appetizers-grilledcalamari Grilled Calamari 1/4 c. olive oil 1 1/2 tbsp. fresh lemon juice (1 small lemon) 1/2 tsp. coarse salt 1 clove garlic, thinly sliced 2 sprigs fresh oregano (or 1/2 tsp. dried) 1 lb. fresh squid, cleaned, rinsed, and well dried freshly ground black pepper In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs. Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately. From: DesktopCookbook.com ~~~ appetizers-redpeppergarlicanchovy Roasted Red Pepper, Garlic and Anchovy Appetizer 1 (12 ounce) jar roasted red peppers 6-12 canned anchovy fillets finely minced garlic extra virgin olive oil Place roasted red peppers on plate. Place 2-3 anchovy fillets on peppers (more if desired). Add desired amount of minced garlic (jarred is best). Add extra virgin oil as desired. From: Food.com: Low-cholesterol Recipes [archive.org] ~~~ appetizers-blackolivetapenade Black Olive Tapenade 1/2 pound pitted Kalamata olives, or other black olives 2 anchovy fillets 1 small clove garlic, peeled 2 tablespoons extra-virgin olive oil 2 tablespoons capers, drained 1 tablespoon fresh juice from 1 lemon 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon whole grain Dijon mustard Kosher salt and freshly ground black pepper Place olives, anchovies, garlic, olive oil, capers, lemon juice, thyme, and mustard in the workbowl of a food processor fitted with a steel blade. Pulse until uniformly chopped into a thick paste, stopping to scrape down sides as necessary. Season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to two weeks. By Joshua Bousel. Adapted from Alton Brown. From: Serious Eats: Recipes ~~~ appetizers-greenolivetapenade Green Olive Tapenade 1 cup pitted green olives 5 anchovy fillets 3 tablespoons capers, drained 1 small garlic clove 2 teaspoons freshly squeezed lemon juice Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week. From: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000 Found at: Martha Stewart ~~~ appetizers-olivetapenade Olive Tapenade Any type of black olive will work, but Kalamata is especially nice in this spread. Use the tapenade as a dip for vegetables. 2 cups black olives, such as Kalamata, pitted 4 anchovy fillets 1/2 cup fresh flat-leaf parsley 1 garlic clove 2 tablespoons extra-virgin olive oil Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days. From: Martha Stewart Living, July 2008 ~~~ appetizers-blackolivepaste Black Olive Paste 1 cup pitted black olives, such as Kalamata, oil-cured, or Gaeta 5 anchovy fillets 5 garlic cloves 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary 1/2 teaspoon freshly ground black pepper 1/2 cup virgin olive oil In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside. From: Martha Stewart Living Television ~~~ appetizers-olivecaperspread Olive-Caper Spread This spread can be covered and refrigerated for about 1 week. Bring to room temperature before serving. 2 cups pitted brine-cured black olives 1 cup loosely packed fresh parsley leaves 2 tablespoons rinsed capers 2 anchovy fillets, optional Finely grated zest and juice of 1 lemon 2 tablespoons olive oil In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets (optional) with lemon zest and juice; process until finely chopped. With the motor running, add olive oil; process until a paste forms. From: Martha Stewart ~~~ appetizers-salsaverde Salsa Verde 1/2 cup extra-virgin olive oil 9 flat anchovy fillets, drained, patted dry, and minced 2 1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and finely chopped 6 tablespoons finely chopped fresh flat-leaf parsley 3 tablespoons finely chopped fresh mint 1 teaspoon lemon juice 1/8 teaspoon black pepper Stir together all ingredients in a bowl. Cooks' note: Salsa verde can be made 1 day ahead and chilled, covered. From Gourmet April 2005. Found at: Epicurious [archive.org] ~~~ appetizers-canapes Salmon Canapés The Base: cucumber daikon slices pieces of lettuce endive spears celery sticks The Spread: pesto roasted eggplant The Finishing Touch: thinly sliced smoked salmon (lox) [or proscuitto] Optional: 1 medium red onion, thinly sliced and separated into rings (optional) seasoned homemade mayo dill twigs or herbs or chopped chives or capers or salmon roe caviar roasted red peppers olives nuts jalapenos sprouts dried tomatoes ~~~ appetizers-smokedsalmonmangococonut Smoked Salmon with Mango and Coconut 1 mango, peeled, pitted, cut into cubes of 2 cm. 100 grams smoked salmon, cut into strips 1 tablespoon grated coconut Pierce a strip of salmon and into a piece of mango. Repeat. Sprinkle with grated coconut. Serve at room temperature. From: blogexquisit.com [archive.org] ~~~ appetizers-salmonasparagus Roasted Asparagus Wrapped in Smoked Salmon Can also use proscuitto, ham, etc. to wrap asparagus spears 1 pound fresh asparagus 1 tablespoon olive oil Fresh rosemary chopped Salt and Pepper to taste Trim asparagus. Lay spears flat on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and a little fresh rosemary. Toss asparagus around to evenly coat. Cook in oven for 10 minutes at 400 degrees until golden brown and tender. Wrap each spear with smoked salmon and serve. From: Epicurious [archive.org] ~~~ appetizers-asparagussalmonbundles Asparagus and Smoked Salmon Bundles 1 bunch asparagus, ends trimmed (about 20 spears) 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves Pinch kosher salt Pinch freshly ground black pepper 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature. Comments: - It is oily and difficult to eat. - Pretty difficult to wrap the salmon around the asparagus. - Add some squeezed lemon over the asparagus or inside the salmon. - I mixed fresh lemon basil in with the olive oil. - Sprinkled fresh chives over the bundles once they were on the platter. - We make this as well with Prosciutto. Recipe courtesy Giada De Laurentiis Show: Everyday Italian. Episode: The Art of Antipasti Found at: Food Network ~~~ appetizers-salmonwrappedscallops Smoked Salmon Wrapped Scallops With Pistachio Horseradish Crust 1 regular maple plank, soaked in water 1/2 cup ground pistachio nuts 3 cloves garlic, minced 2 green onions, finely chopped 1/2 cup diced cucumber 2 tbsp. prepared horseradish 2 tbsp. honey 2 tbsp. lemon juice 2 tbsp. olive oil Sea salt and freshly ground black pepper 12 jumbo scallops (the biggest, and most similar in size you can find) 12 slices smoked salmon In a bowl, mix together the pistachio nuts, garlic, green onions, cucumber, horseradish, honey, lemon juice and olive oil. Season with salt and pepper to taste. Using a paper towel, pat the scallops dry and then season with salt and pepper. Wrap a slice of smoked salmon around each scallop and secure with a toothpick. Crust the topside of the scallop generously with the pistachio mixture. Preheat the grill to high heat, 500-550°F. Place plank on grill and close lid. Heat the wood for 3 to 5 minutes, until it crackles and smokes. Open the grill and place the scallops, crust side up, on the plank, spaced about 1/2" apart. Close the lid and bake for 6 to 8 minutes, until the scallops are golden brown and the crust crispy. From: Napoleon Gourmet Grills [archive.org] ~~~ appetizers-salmonrumakidill Shrimp Salmon Rumaki with Dill Mayonnaise 12 cooked shrimp 12 canned water chestnuts 12 thin strips smoked salmon lemon juice freshly ground pepper Wrap shrimp around water chestnut. Wrap salmon strip around shrimp and chestnut. Secure with toothpick. Sprinkle with lemon juice and freshly ground pepper. Serve with Dill Mayonnaise. From: Handmade Baskets by Pat [archive.org] ~~~ appetizers-tunasaladbites Tuna Salad Bites Make Ahead. For an attractive touch to these appetizers, score the peel of each cucumber lengthwise with fork tines before slicing the cucumber. 1 (6-ounce) can chunk white tuna in water, drained 1/2 cup finely chopped carrot 1/3 cup thinly sliced green onions 1/4 cup sliced pimiento-stuffed olives 1/4 cup mayonnaise 3 tablespoons minced fresh parsley 1 tablespoon lemon juice 1/2 teaspoon black pepper 2 medium cucumbers, cut into 1/2-inch slices Combine first 8 ingredients in a medium bowl, stirring well. Cover and chill at least 1 hour. Scoop out a hollow space in center of one side of each cucumber slice, using a 1/2-teaspoon circular measuring spoon or a small melon baller. Fill centers of cucumber slices with tuna mixture. Serve immediately. 501 Delicious Heart Healthy Recipes by Susan McEwen McIntosh ~~~ appetizers-tunatartare Tuna Tartare 1 pound sushi grade tuna, finely diced 3 tablespoons olive oil 1/4 teaspoon wasabi powder 1 tablespoon sesame seeds 1/8 teaspoon cracked black pepper In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. From: allrecipes.com ~~~ appetizers-tunatartareasian Asian Tuna Tartare 1/4 cup paleo oil [like macadamia oil] 2 teaspoons grated fresh ginger 1 pound sushi-grade tuna 1/4 cup finely chopped cilantro 1 teaspoon minced jalapeño 1 1/2 teaspoons wasabi powder 1 teaspoon toasted sesame seeds 1 tablespoon finely chopped scallion 1 1/2 tablespoons lemon juice, plus half a lemon Sea salt and freshly ground pepper 1 tomato: peeled, seeded and cut into 1/8-inch dice In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil. With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper. Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Serve immediately. From: Food & Wine: Inspiration Served Daily ~~~ appetizers-tunatartaresicilian Tuna Tartare Sicilian-Style 1 lb tuna or yellowtail 2 T extra-virgin olive oil 1 T tiny capers 1 T finely chopped shallot 1 T finely chopped Sicilian green olives 1/2 t. red pepper flakes, or 1 small chile pepper, chopped fine 1 t pine nuts, toasted and chopped 1 lemon, quartered 2 T fennel fronds, for garnish Salt and freshly ground black pepper to taste Chop the tuna into very small dice, about 1/4 inch. Use a very sharp knife. Mix with the olive oil, capers, shallot, chile pepper, pine nuts and olives, then season with salt and pepper to taste. Garnish with the fennel fronds and serve with a lemon wedge. This dish is especially good served in a hollowed out sweet pepper or round cucumber. From: About.com: Fish & Seafood Cooking [Dead link: http://fishcooking.about.com/od/rawfish/r/tuna_tartare.htm] ~~~ appetizers-ricelesssushi Riceless Sushi Rolls This is not really a recipe, just a snacking idea. Take dried Nori sheets, (dried seaweed used for sushi rolls), and place matchstick width slices of cucumber, celery, avocado, bell pepper or other crunchy vegetables on one edge. If desired add crumbled boiled egg, or sushi-grade raw fish if you have access to it. Sprinkle with sesame seeds and roll the Nori up. It makes a great snack. I find the more avocado I add to the roll, the easier it is to roll up. I don't cut the roll into slices like you do with real sushi though, without the rice the roll falls apart. From Katy. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ appetizers-rollingsushi Rolling Sushi There is a way of rolling sushi which is called temaki-zushi; take a half-sheet of nori, place the ingredients in the center, and roll into a cone. Use moistened fingers to seal the end closed. Temaki-zushi is meant to be eaten just this way, no slicing, no chopsticks. You can also use mayonnaise to bind ingredients for easier rolling/slicing. I also really like to use smelt fish roe as an ingredient. It is the roe that is the most commonly found roe in sushi bars, it's not cheap (I paid $5.00 for an ounce once) and looks like orange sherbet. Eden makes a great wasabi which does not contain colorings, additives or preservatives. It also seems to have a little more bite than the wasabi that I get at the sushi bar. You can make maki-zushi without rice, using plain raw (sushi-quality) fish (like tuna) and it's delicious. It took me a while to get used to having sushi without shoyu, but now I don't think I could use it if I tried. Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ appetizers-cocochickennuggets Coconut Chicken Nuggets 2 large chicken breasts 1 1/2 cups shaved coconut 2 egg whites Salt and pepper Preheat oven to 400 degrees F. Cut the chicken into small chicken nuggets. Season with salt and pepper. In a bowl, whisk the egg whites until they are frothy and soft peaks form. In another bowl add the shaved coconut. Lightly grease two baking sheets. Dredge each piece of chicken in the egg wash and then the coconut. Place each piece of chicken on the cooking sheets. Lightly grease the top of the chicken before putting it in the oven. Cook for 10 minutes, then flip and cook for an additional 3 minutes or until the chicken is fully cooked. Serve with dipping sauce. [See Nut & Seed Based ones.] Suggestion: Before baking wrap each with bacon. No dipping sauce needed. From: Cooking With Mel [archive.org] ~~~ appetizers-coconuggets Chicken Coconu'ggets 2 lb chicken, boneless and skinless - breasts or thighs 1/3 cup coconut flour 4 eggs 1 1/3 cups shredded coconut 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon paprika 1/4 teaspoon black pepper 1 teaspoon salt 1/2 cup coconut oil - divided Cut thawed chicken into desired length strips, pat dry with paper towel. Place coconut flour in a flat dish wide enough for dipping. Put eggs in a another flat dish and whisk. Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed. Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture. Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed. Recipe submitted by Sharla, Nampa, ID Adapted from: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ appetizers-lemonchickenkebobs Lemon Chicken Kebobs 1/4 cup olive oil 2 Tbsp fresh lemon juice 3 garlic cloves, crushed 1/2 tsp. coarsely cracked pepper 1 1/4 pounds skinless, boneless chicken breasts, cut into bite sized pieces Preheat broiler, or light your grill. Soak wooden skewers in water for 20 minutes to prevent them burning. Meanwhile, in a small bowl, combine oil, lemon juice, garlic and pepper. Add chicken pieces, and toss to coat. Marinate 15 minutes. Thread 3 or 4 chicken pieces onto each wooden skewer, reserve marinade. Grill chicken over hot coals, baste frequently with marinade and turning, for 12-15 minutes. Or broil, turn frequently, for about 5 minutes. From 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ appetizers-satay Chicken Satay 1/2 tsp ground cumin 1/4 tsp salt 3 tbs olive oil, divided 3 tbs lemon juice, divided 4 large boneless, skinless chicken-breasts (about 1 1/2 bs) (or beef) 1 medium-size onion 1/2 cup water 1/4 tsp garlic powder 1/3 cup almond butter Combine cumin, salt, 2 tbs oil, 2 tbs lemon juice, add chicken and marinate 10 minutes. Broil chicken until tender, flipping when halfway done. For the sauce: Heat 1 tbs oil over medium heat and saute the onion until golden, stir in water, garlic powder, and 1 tbs lemon juice. Bring to a boil. Remove pan from heat and beat in almond butter until melted. Serve warm. 4 servings. From: Rebecca494 in alt-support.diet.low-carb ~~~ appetizers-satanychicken Satay Chicken 1/2 cup paleo BBQ sauce 1/2 cup creamy almond butter 1/2 cup fresh lime juice 3 Tpl chopped cilantro 2 Lb boneless chicken breasts (skinless), cut into strips 24 wooden skewers (soaked in water for at least 1 hour) Mix BBQ sauce, almond butter, lime juice, and cilantro in a resealable bag. Add chicken and seal bag. Turn bag several times to coat chicken. Refrigerate overnight. Heat grill to medium-high heat. Remove chicken from marinade. (Discard marinade.) Thread chicken on skewers. Grill 4-5 min per side, or until chicken is cooked through. Adapted from: Better Recipes [archive.org] ~~~ appetizers-thaichickenwraps Thai Chicken Lettuce Wraps 3 tablespoon lime juice, fresh 1 1/2 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce 1 1/2 tablespoon sauce, oyster-flavored 1 teaspoon chile garlic sauce 1 teaspoon olive oil 1 pounds chicken, ground 1/4 cup onion(s), green chopped (about 3 onions) 1/4 cup cilantro, fresh chopped 1/4 cup mint, fresh chopped 3 tablespoon cashews, or other nuts, chopped 12 iceberg lettuce leaves Combine first 4 ingredients in a small bowl; stir well. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until done, stirring to crumble. Add onions, and sauté 3 minutes. Add lime juice mixture, cilantro, and mint; sauté 2 minutes. Remove from heat; stir in nuts. Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up. Makes 12 servings. From: Everyday Health: Feel Good, feel better [Dead link: http://www.everydayhealth.com/health-recipe/thai-chicken-lettuce-wraps.aspx] ~~~ appetizers-jerkwings Jerk Chicken Wings Not so much an actual recipe, and not exactly paleo (cane vinegar is not paleo). This is my favorite "fast and easy" food. I could eat these every day. Coat chicken wings well with Busha Browne's Authentic Jerk Seasoning, bake on sheet at 375 for about half an hour. Serve with Mango Lime Sauce as a dip, and homemade guacamole. Jerk Seasoning contains: scallions, hot peppers (presumably scotch bonnet), salt, black pepper, allspice, cane vinegar, citric acid. Mango Lime Sauce contains: mangoes, lime juice, onions, ginger, honey, jalapeno peppers, cider vinegar, pineapple, garlic, coconut, cilantro, spices, sea salt, pepper (Remember to save your wing bones to make bone gelatin...) By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ appetizers-buffalowings Buffalo Wings 12 whole chicken wings 3 ounces coconut oil 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the coconut oil in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm. Recipe courtesy Alton Brown, 2007. Show: Good Eats. Episode: The Wing and I Adapted from: FoodNetwork.com ~~~ appetizers-rosywings Rosy Rosemary Wings 2 lb chicken wings [or drummettes] (1 kg) 1 tbsp lemon juice (15 mL) 1-1/2 tsp paprika (7 mL) 1-1/2 tsp crushed dried rosemary (7 mL) 1-1/2 tsp vegetable oil (7 mL) Salt and pepper Remove tips from chicken wings and reserve for stock if desired; separate wings at joints. In shallow glass dish, toss wings with lemon juice, paprika, rosemary and oil. Cover and marinate in refrigerator for 1 to 8 hours. Arrange wings on broiler pan. Broil 4 inches (10 cm) from heat for 10 minutes. Turn wings over and broil for 5 to 10 minutes longer or until browned and crisp. Season with salt and pepper to taste. From: ifood.tv: Wing: Special Wing [archive.org] ~~~ appetizers-garlicrosemarywings Garlic, Rosemary Wings 2 pounds chicken wings [or drummettes] 2 garlic cloves, sliced 1 branch rosemary, leaves only 1/4 cup white wine olive oil Preheat Nesco to 350. Put rack in cookwell, then put in chicken, rosemary, and garlic. Pour over a little olive oil, and mix to coat. Then add the wine and put the cookwell into the Nesco. Cook for about 30 minute or untilthe chicken is done. Author: Adrienne Boswell Note: Can use covered pot in a regular oven. From: The Good Plate: Recipes, Techniques - Reconstructing Packaged Food ~~~ appetizers-grilledrosemarywings Grilled Rosemary/Garlic Chicken Wings Chicken wings, thawed Olive oil Rosemary Thyme Sea Salt Black Pepper Garlic (minced or powder) Put wings in large bowl or in a ziploc baggie if you want to marinate. Coat wings with olive oil. Sprinkle remaining ingredients over wings to coat them. You can even let them marinate overnight. Place wings on grill over medium heat. Cook for 15 minutes. Keep checking to make sure the fire doesn't flare up. It's best to keep the lid open. After 15 minutes, turn wings and cook another 10-15 minutes. They taste best when served hot! From: Tastebook: cmfuchs [Insecure link: https://www.tastebook.com/recipes/1187037-Rosemary-Garlic-Chicken-Wings] ~~~ appetizers-spicywings Spicy Chicken Wings 8 Large chicken wings (trimmed) 1"/2.5cm piece of fresh ginger (grated) 2 Large cloves of garlic (mashed to a paste with a little salt) 2 Teaspoons of cumin seeds (comino) 2"/5cm stick of cinnamon 1 Teaspoon of black peppercorns 1 Teaspoon of tomato paste 1 Lemon (juice of) 2 Tablespoons of extra virgin olive oil 2 Tablespoons of honey [I'd reduce or cut this out] 2 Small red chillies Salt to taste First dry roast the cumin seeds, cinnamon, black peppercorns and chillies in a pan and grind them together in a pestle and mortar. Place the spices and all the other marinade ingredients in a large glass bowl, mix well an add the chicken wings, coating them well all over with the marinade. Leave them to marinate for at least an hour (two or three would be even better). Arange the chicken on a rack over a roasting tray of water. Roast at 180°c/370°f for 45 minutes - turning once. While they are cooking you can top up the water in the tray as it evaporates. If you want a sauce, just skim off the fat and use the juices. Put them into a pan, bring to the boil and reduce by half.... check the seasoning and thicken with arrowroot if desired. From: Cutting-edge-mediterranean-recipes.com ~~~ appetizers-smokedchickenwings Spicy Smoked Chicken Wings Smokey, sweet and hot, these chicken wings are drier and crispier than glazed wings. They're also super easy to prepare - simply combine all the ingredients and toss your wings in to coat. Then, bake 'em. 2 teaspoons ground cumin 1 teaspoon powdered garlic 1 teaspoon powdered onion 1 teaspoon dried oregano 1 teaspoon dried pepper flakes 1 teaspoon Spanish smoked Paprika 1 teaspoon salt 2 pounds chicken wing pieces 2 tablespoons olive oil Preheat the oven to 425 F. In a large bowl combine all ingredients and then toss in your chicken wings. Once coated, lie the wings in a single layer on a baking sheet. Bake for 20 minutes. Flip the pieces over, bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature with cool dipping sauce. From: Celebrations.com: Food & Drink [archive.org] ~~~ appetizers-tartare Steak Tartare or Cannibal Canapés 4 pounds fresh ground round steak 2 cups finely chopped onions 1 cup finely chopped parsley 3 oz. jar of capers pepper to taste Mix ingredients together, pack into a bowl. Cover and let stand in refrigerator for 1 hour before serving. Turn upside down on a platter to serve. From Mrs. Edward D. French in Seasoned in Sewickley ~~~ appetizers-tartareground Tartare with Ground Beef Approximately: 1/4 lb ground beef some crushed garlic to taste 1 raw egg, capers if you dare, Sea salt (optional) anchovies, if you really dare diced sweet onions (Vidalia if you can get them) or red onions Then smoosh it all together - it helps to mix everything but the meat together and add the meat in small clumps. You can eat it plain or with romaine lettuce leaves. Roll it up and have a "burrito"! From: Louise Anderson on the PaleoFood list. Posted 12 Aug 1999. ~~~ appetizers-steaktartare Steak Tartare 1 lb. sirloin or tenderloin steak, freshly ground twice 1/2 c chopped onion or green onion 1 tbsp ice water Egg yolks Salt and freshly ground pepper Garnishes: chopped onion, capers, freshly grated horseradish, and chopped parsley Lightly mix the steak with the chopped onion and water. (Water makes it fluffy.) Pile on individual plates. Make an indentation in the center of the meat and slip in a raw egg yolk. Sprinkle with salt and pepper. Serve with garnishes. Makes 4 servings. From: Epicurean.com ~~~ appetizers-steaktartareredwine Steak Tartare with Red Wine 2 1/2 lbs sirloin steak of beef tenderloin 4 tablespoon dry red wine 3 cloves minced garlic 3/4 teaspoon Tabasco sauce 2 teaspoon dry mustard 1 teaspoon salt 1 teaspoon curry powder Chop sirloin into cubes. Place in food processor and chop/purée until meat is the consistency of ground beef. Mix with remaining ingredients; refrigerate for 2 hours. Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers. Chop fine hard-boiled eggs and red onions. Put in bowls alongside. Adapted from: Steak Recipes [archive.org] ~~~ appetizers-steaktartarewilliamssonoma Steak Tartare [Williams-Sonoma] A pungent mustard, olive and caper-laced steak tartare. 1 New York strip steak, about 1 lb., trimmed of all fat 1 egg yolk 1 Tbs. lemon juice 3 Tbs. Dijon mustard 1/8 tsp. minced garlic 1/4 cup Extra-virgin olive oil 1/2 Tbs. chopped fresh flat-leaf parsley 2 Tbs. pitted and finely chopped oil-cured or Kalamata olives 1/2 Tbs. coarsely chopped capers 1/2 cup chopped green onion, green portions only Salt and freshly ground pepper, to taste On a clean work surface, dice the steak into 1/4-inch pieces. Transfer to a mixing bowl and refrigerate. In another mixing bowl, combine the egg yolk, lemon juice, mustard, garlic, salt and pepper, and whisk to blend. Add olive oil in a slow, steady stream, whisking constantly until smooth and blended. Add the dressing to the steak along with the parsley, olives, capers and green onion. Toss gently to mix, and season with salt and pepper. On a chilled serving platter, spoon the steak tartare into a small mounds and serve. Serves 8. From: Williams-Sonoma ~~~ appetizers-tartaradimanzo Steak Tartare (Tartara di Manzo) 1 pound very fresh beef tenderloin, finely chopped, see note 4 very fresh egg yolks, see note 2 lemons 2 large eggs, hard-boiled and finely chopped 1/2 cup minced white onion 1/3 cup finely chopped flat-leaf parsley 1/4 cup salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again 12 anchovy fillets, roughly chopped Salt Freshly ground black pepper Dijon mustard Form beef into four 4-ounce rounds, about 1-inch thick. Place in the center of four cold plates. Using the back of a spoon, create an indentation in the center of each round; place egg yolks into indentations. Cut lemons to create 20 round slices; surround beef with slices. Atop each lemon slice, spoon chopped egg, onion, parsley, capers and anchovy. Serve immediately, letting guests mix tartare ingredients, and season with salt, pepper and Dijon, as desired. Note: We suggest taking caution when eating raw meat and raw or lightly-cooked eggs, due to the slight risk of food-borne illness. To reduce risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells; avoid contact between yolks or whites and the shell. Use only very fresh, properly refrigerated meat from a reliable market. From: La Cucina Italiana Magazine, August 2008 [archive.org] ~~~ appetizers-steaktartarenepalese Steak Tartare (Nepalese) This is not the traditional Western steak tartare or the Ethiopian Kitfo. This is an adaptation of a Nepalese recipe. The Nepalese, most of whom are Hindu, do not eat beef, but they do eat water buffalo meat. This dish is very common in Nepal; I had eaten it many times, and concerns over eating raw meat in a third world country were never an issue. The meat is not really raw, but it is not cooked over heat, either. beef, freshly ground or chopped ginger, grated (or ginger paste) garlic, crushed to taste, salt serrano or jalapeno peppers, chopped oil (the Nepalese traditionally use mustard oil heated to smoking) fenugreek seeds Mix beef, ginger, garlic, salt, and hot pepper together. Heat oil until very hot, then add the fenugreek seeds to the oil. Pour the hot oil onto the beef and mix well. From: The Spice House: Merchants of Exquisite Spices Herbs and Seasonings [archive.org] ~~~ appetizers-steaktartarehawksmoor Steak Tartare from Hawksmoor Use well-aged fillet and be sure to slice off all of the exterior, which can harbour bacteria. Use different chopping-boards for exterior-slicing and for chopping so the bacteria aren't transferred to the finished dish. 250g (9oz) fillet of beef, carefully trimmed of all surfaces 1 small banana shallot, very finely diced 1 tbsp capers, very finely diced (rinse first if salted) 1/2 tbsp parsley, finely chopped 2 tbsp paleo ketchup Tabasco, about 15 drops, to taste 1 egg Start by cutting very thin slices of fillet across the grain with a good sharp knife. Finely dice the beef into 2-3mm pieces and place in a medium-sized bowl. Add the shallot, capers and parsley. Stir together, then add the ketchup and Tabasco sauce. To serve, pile the steak tartare mixture on a plate. Crack the egg neatly and separate the yolk from the white. Tip the yolk into one half of the eggshell and perch it on top of the tartare. To eat, tip the egg yolk over the tartare and mix it in with a fork. Source: Hawksmoor at Home by Huw Gott, Will Beckett and Richard Turner Adapted from: The Telegraph ~~~ appetizers-kifto Kitfo [Ethiopian] 2 oz. coconut oil 1/4 tsp. cayenne pepper 1/4 tsp. chili pepper 1/2 tsp. salt 1 1/2 lbs. lean round steak, freshly ground In a 9-inch skillet, melt coconut oil. Add: cayenne pepper, chili pepper, salt and stir through thoroughly. Add steak. Mix thoroughly. Serve immediately. Do not cook. If your guests prefer the Kitfo cooked, saute it over low heat for about 5 minutes, stirring constantly. Adapted from: Ethiopian Recipes [archive.org] ~~~ appetizers-easybeefcarpaccio Easy Beef Carpaccio If you don't like the vinaigrette or egg garnish, you could use a good horseradish sauce, or a "caviar" made of finely chopped black olives. For Carpaccio: 2 tbsp freshly ground black pepper 2 tsp fennel seeds,crushed 1 1/2 tsp coarse kosher salt 4 tbsp extra-virgin olive oil 1-1/2 lb beef tenderloin, trimmed For Vinaigrette: 1 1/2 tablespoons fresh lemon juice 1/2 tsp salt, or to taste 1/4 tsp freshly ground black pepper 3 tbsp extra-virgin olive oil For Egg Garnish: Mix together: 2 tbsp drained capers (in brine), rinsed and chopped 2 tbsp chopped fresh chives 2 hard-boiled large eggs, chopped fine Combine pepper, fennel and salt, mix well. Rub 1 tbsp oil over the beef, then dredge beef with seasoning mixture. Let stand 1 hour at room temperature, covered. Optional non-traditional step: Heat remaining oil in a heavy large skillet over high heat, to just under smoking point. When hot, add beef and sear on all sides, turning every 2 minutes, about 10-12 minutes total (beef will be med-rare). Chill until cold, then wrap in plastic-wrap and freeze approx 1 hour. Slice semi-frozen meat with a VERY sharp knife as thinly as possible (Pound slices between layers of heavy plastic or wax paper until paper-thin, if needed). Lay slices of carpaccio on an oiled platter, either overlapping slices or rolling them and then arranging in a star burst (round) or rows (rectangular or odd-shaped platters). Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Drizzle vinaigrette over layered or rolled carpaccio, then dress with the egg mixture. Adapted from: Epicurious [archive.org] ~~~ appetizers-rawbeefginger Raw Beef with Ginger and Cardomom For this particular raw beef treatment, we look to East Africa, one of many places where raw meat in some form is used as an appetizer. To give the dish an East African flavor, we punch up the raw beef with lemon, ginger, and cardamom. I've given two ways to prepare this recipe. The first is the classic tartare/hamburger method, and the second resembles the Italian method for carpaccio, in which the meat is frozen to facilitate very thin slicing. I like to use top round steak for this dish because it is so lean, has good flavor, and is much more economical than sirloin or fillet, which is usually called for in this type of dish. Serves 6 to 8 as appetizer. 1 pound very lean top round, with all fat trimmed off 1 teaspoon extra-virgin olive oil 1 tablespoon minced garlic 1 tablespoon minced ginger 3 scallions, finely chopped 2 tablespoons minced fresh red or green chile pepper of your choice 1/4 cup lemon juice (about 1 lemon) 1 tablespoon crushed cardamom pods Tartare Method: 1. Using your sharpest knife, cut the top round into very small pieces, then chop it with that same sharp knife until it resembles coarse hamburger. 2. In a large bowl, mix together all the remaining ingredients. 3. Add the chopped beef and mix together well. Chill and serve on top of Grilled Chile-Garlic Toast. Carpaccio Method: For those who think ahead and don't like to chop a lot or who don't have a really sharp knife. 1. In a small bowl, mix together all the ingredients except the steak. 2. Coat steak with the mixture and work it in well with your hands. 3. Place the steak on a double sheet of plastic wrap, wrap very tightly, and freeze for at least 8 hours. 4. Remove the steak from the freezer, unwrap, and slice paper thin. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ appetizers-michaelsymonasparagus Michael Symon's Beef Carpaccio Wrapped Asparagus with Gremolata 12 spears asparagus 12 slices beef carpaccio 1/4 cup finely chopped fresh flat-leaf parsley leaves 1 tablespoon freshly grated lemon zest 1 1/2 teaspoons minced garlic or to taste Chop the parsley, mince the garlic and zest the lemon. Trim and blanch asparagus spears in boiling salted water for about 1 minute, remove from boiling water and chill in an ice bath. Remove asparagus from ice bath and lay out to dry on paper towels. Combine the parsley, zest and garlic in a small bowl. Sprinkle beef Carpaccio with gremolta (parsley mixture), then wrap beef Carpaccio around each of the asparagus, leaving the tips showing. From: ABC: The Chew [archive.org] ~~~ appetizers-steakbites Steak Bites 1 pound sirloin steak (without much gristle) Or pre-cut beef tips Kosher salt to taste Fresh ground black pepper to taste 2 Tablespoons coconut oil Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off. Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings. Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons coconut oil to the skillet. Allow the oil to melt before you add the meat. Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside. Remove the meat to a clean plate. Add a little more oil to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that oil all over the meat. Adapted from: The Pioneer Woman ~~~ appetizers-lebanesekabob1 Kafta (BBQ) [Lebanese Meat] 1 1/2 pounds ground beef 1 medium onion, grated 1/2 cup finely chopped fresh parsley 1/4 teaspoon cayenne pepper 1/4 teaspoon ground allspice 1 teaspoon salt, or to taste 1/4 teaspoon black pepper 6 wooden or metal skewers Preheat an outdoor grill for high heat. If using wooden skewers, soak in water. In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long. Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink. From: AllRecipes ~~~ appetizers-lebanesekabob2 Lebanese-Style Ground Beef Kebabs 1 1/4 pound ground beef 1/4 cup grated white onion 3 tablespoons finely chopped parsley 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 1 teaspoon extra-virgin olive oil Prepare a gas or charcoal grill for medium-high heat cooking. In a large bowl, combine beef, onion, parsley, allspice, cinnamon, cayenne, salt and pepper. Using your hands or a large spoon, gently mix the ingredients together until just combined--do not overwork. Have ready 4 long metal skewers; form the beef mixture into 8 short sausage shapes and thread 2 onto each skewer. Brush with oil and grill, turning frequently, until browned and just cooked through, about 5 minutes. From: Whole Foods Market ~~~ appetizers-lebanesekabob3 Kafta (Lebanese Beef Kebabs) This kafta recipe is adapted from Annia Ciezadlo's Day of Honey. This recipe first appeared in our May 2011 issue, with the article The World of Satay. Makes 22 Skewers. 8 oz. ground beef chuck 2 tbsp. finely chopped parsley 2 tbsp. finely chopped sun-dried tomatoes 2 tbsp. Aleppo pepper 1/4 tsp. ground allspice 3/4 tsp. dried mint 1/2 tsp. ground cumin 1/2 tsp. ground coriander 1/4 tsp. ground cinnamon 1/2 medium yellow onion, grated, drained in a strainer Kosher salt and freshly ground black pepper, to taste Build a hot charcoal fire in a grill. In a large bowl, stir together beef, parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon, onions, salt, and pepper. Form 1 tbsp. beef mixture each around the end of 22 skewers; grill, turning, until lightly charred, about 4 minutes. From: Saveur Magazine Issue #138 ~~~ appetizers-beefshishkabobs Shish Kebobs 2 pounds cubed beef 1 pound mushrooms 1 cup cherry tomatoes 1 cup baby onions 2 green peppers, quartered 1/2 cup olive oil 1 clove garlic 1/4 cup lemon or lime juice 1/2 tsp steak sauce 1/2 tsp. basil Marinate beef in oil, juice, steak sauce, garlic, basil, and pepper to taste for about 4 hours. Place on skewer alternating with mushrooms, onions, green peppers, and tomatoes. Roast or grill basting with marinade. From Pam at http://www.ilovejesus.com/lot/locarb/ [now dead] ~~~ appetizers-reshmi Reshmi Kabab 1 kg minced beef 1 tsp Kashmiri chilli powder 2 tbsps fresh coriander leaves, chopped 3 green chillies, chopped 1/2 cup onion paste 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp all spice powder 1 tsp black pepper 2 tbsp raw papaya paste 2 eggs Oil to fry Salt to taste Method: Mix well all the spices, coriander, green chillies, and eggs in the minced beef and make patties. Fry them. Garnish with chopped coriander leaves to serve. Serve with salad. Adapted from: Pakistani Hot Recipes: My Favourite Kabab Recipes ~~~ appetizers-trishsmeatballs Trish's Meatballs 1 pound ground round 1 pound ground lamb or pork or turkey fresh garlic, pressed minced onion dash of sea salt oregano pepper 2 eggs Mix it all together, make your meatballs and place in the oven on a cookie sheet at 350° for 30 minutes. Transfer to your sauce of choice for stewing, and ta da.......... meat balls. You can fry them several at a time in a fry pan, but I find the cookie sheet method a lot faster. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ appetizers-hans Hans' Meatballs Usually you fill in some bread crumbs in meatballs, but thats not for us. So I used some fine grated carrot instead: 0.5 kilo ground meat (I have used both elk and beef) 1 ordinary sized carrot (not too big) 1 small onion (fresh ones including green stalk is best) 1 egg spices as you wish Grate the carrot fine, chop the onion in a food processor (blender) and then pour in the other things. Mix. Make balls (the mix is quite wet and loose, so this is smeary). Fry. Eat and enjoy! From Hans Kylberg on PaleoFood list. Posted 16 June 1998. ~~~ appetizers-brochettes Moroccan Lamb or Beef Kebabs (Brochettes) Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try using leg of lamb or beef steak fillets. 1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4" cubes 1 medium onion, finely choppped 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh cilantro 2 teaspoons paprika 1 teaspoon cumin 1 teaspoon pepper 2 teaspoons salt 1 tablespoon paleo oil Combine all ingredients in a bowl. Cover with plastic, and leave the lamb or beef to marinate for several hours in the refrigerator. Transfer the meat to skewers and grill or broil on medium-high heat about 6 or 7 minutes on each side, or until the meat tests done to your preference. Serve immediately. Yields 10 to 15 large skewers. From: The Spruce Eats ~~~ appetizers-greekmeatballs Yummy Greek Meatballs 1 pound ground lamb 1/2 pound ground beef 2 tablespoons minced chives 3 cloves garlic, minced 1/4 cup chopped parsley 1 egg, room temp 1 tablespoon dried mint (I used fresh) 1 tablespoon oregano 1 teaspoon sea salt 1 1/2 tespoons cumin 1 tablespoon cinnamon 2 tablespoons extra virgin olive oil 8-10 dried apricots, chopped 8 (or a many as you want) kalamata olives, chopped Mix all the above ingredients and form into meatballs (I made about 1-2" meatballs). Place on a cooling rack which is on a baking sheet so that they brown all the way around. Bake at 450 about 15 mins, depending on size. Makes approximately 15 meatballs. Serves 3-4. From: Key Ingredient: Digital Recipes. Real Cooks.™ ~~~ appetizers-cajunlambbites Cajun Lamb Bites 1 kg lamb chop, cut into bite pcs (2.2 lbs) 1 teaspoon crush ginger 2 tablespoons crush garlic 2 onions, dice cut 2 tablespoons cajun spices 1 teaspoon meat masala spices 1 teaspoons salt (or as per your taste) 3 red jalapeno chiles (slice) oil, to cook (say 50-60 ml) - Wash cut lamb chops in warm water. Drain in sieve and let excess water drain. - On medium heat, warm a Wok (i used non-stick type) and add oil. - Add 1/2 tspn salt and stir well. Lower heat to Low-Med and add Chillies and stir for a minute. - Add 1 Onion (diced) and stir till clear. - Add crush Garlic and Ginger and stir for a minute. If too dry, add little water. - Add Cajun and Meat Spices and stir well for another minute. - Add lamb chops pcs, and balance of salt. Keep heat to low-med. Add little water. Close wok and cook for 3-4 minutes. - Open and stir well and ensure that it is not too dry (or add little water). - Cook for another 10-12 minutes, checking and stirring every 3-4 minutes. - Check if meat is breaking from bone. If so, then add balanc eof onion and stir well. If they is too much water, then cook with lid open. - Once done, turn off heat, close lid to simmer for 5 minutes. From: Food.com ~~~ appetizers-garlicstufflambbites Garlic-Stuffed Lamb Loin Bites For the marinade: 1 cup olive oil 1/4 teaspoon red pepper flakes, toasted (see Cook's Note below) 1/3 cup fresh oregano leaves, chopped 2 teaspoons finely chopped garlic 1/2 teaspoon grated lemon zest For the lamb skewers: 1 1/2 pounds (trimmed weight) lamb loin, boned, fat and membranes removed (reserve tenderloins for another use) 1/2 cup Roasted Garlic Paste Salt and freshly ground black pepper 4 metal or wooden skewers, soaked in water 30 to 60 minutes 2 tablespoons extra-virgin olive oil For the marinade: In a small skillet, heat the olive oil and chili flakes over low heat for 1 minute. Turn off the heat and add the oregano, garlic and lemon zest. Pour mixture out of the pan and into a bowl. Allow to cool. For the lamb skewers: Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch thick. Using a mallet or the heel of your palm, lightly pound meat to about 1/4-inch thickness then cut each in half lengthwise. Place meat in a non-metallic dish and pour reserved oregano marinade over the meat. Turn several times to coat, cover, and refrigerate at least 1 hour or overnight. When ready to cook, prepare grill or preheat broiler. Remove lamb from marinade and discard marinade. Spread about 1 tablespoon garlic paste on each of the lamb pieces. Season with salt and pepper. Roll meat lengthwise end to end and place on skewers. Brush with olive oil. Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat, depending on heat of grill. Turn meat occasionally to ensure even cooking. Cook's Notes: If buying fresh lamb, make a double batch and freeze half on the skewers. Convenience and compromise are cousins: Lamb is a meat that freezes very well. Make sure to transfer meat from the freezer to the refrigerator the day before you plan to serve it to ensure even thawing. To toast the red pepper flakes: Put red pepper flakes in a skillet and heat over medium heat just until flakes begin to brown. Immediately remove from heat and pour onto a cool dish to prevent burning. Source: Easy Entertaining with Michael Chiarello. Episode: Skewer This From: FoodNetwork.com ~~~ appetizers-rosemarylambbites Rosemary Lamb Bites 1 lb of lamb cut and trimmed into bite size chunks rosemary stems thyme olive oil lemon fennel seeds salt and pepper skewers Let lamb marinate in lemon, oil, fennel, thyme and rosemary overnight. Heat pan, add oil. Season lamb. Brown and cook all pieces of lamb with ground thyme and chopped rosemary. Stick skewer through 2 pieces of lamb, remove and then stick rosemary stem through. Pass immediately. Makes 12-15 pieces. Source: Danielle Mendez From: TasteBook.com [Insecure link: https://www.tastebook.com/recipes/1605499-ROSEMARY-LAMB-BITES] ~~~ appetizers-grilledlambbites Grilled Lamb Bites with Black-Olive Oil 1/2 cup pitted kalamata olives 1/3 cup plus 1 tablespoon extra-virgin olive oil 1 garlic clove, chopped 1 teaspoon finely grated lemon zest 1 teaspoon lemon juice or red wine vinegar 1/2 teaspoon finely chopped rosemary 2 teaspoons ground cumin 2 teaspoons sweet paprika 1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes Salt and freshly ground pepper Light a grill or preheat a grill pan. In a blender, combine the olives with 1/3 cup of the olive oil and purée. Add the garlic, lemon zest, lemon juice and rosemary and purée. Transfer to a serving bowl. In a medium bowl, mix the cumin, paprika and the remaining 1 tablespoon of olive oil. Add the lamb and turn to coat. Season with salt and pepper. Grill the lamb over high heat until medium-rare, about 2 minutes per side. Transfer to a plate and let stand for 5 minutes. Skewer each lamb cube with a toothpick. Transfer to a platter and serve with the black-olive oil. Adapted from: Food & Wine ~~~ appetizers-papadakis Papadakis Stuffed Grape Leaves 1 1/2 lb Ground lamb 1 lg Yellow onion; chopped fine 1 bn Parsley; chopped 1 bn Fresh mint; chopped 1 c Pine nuts 1/2 c Fresh lemon juice 1/2 c Olive oil 1/2 ts Oregano 1/2 ts Salt 1/2 ts Pepper 1 Jar grape leaves (washed and stems removed) Water (as needed) In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour. Source: Papadakis Taverna - San Pedro, California Southern California Beach Recipe by Joan and Carl Stromquist via Karen Mintzias, I-Cooking. From: Recipe Source [archive.org] ~~~ appetizers-lambpinenutsgrapeleaves Lamb and Pine Nut-Stuffed Grape Leaves 1/4 cup olive oil 4 large cloves garlic 1 large onion, quartered 1 small bunch flat parsley 1/4 cup mint leaves, packed 1 pound ground lamb 1 large tomato, halved, seeded, and diced small 1/2 cup golden or black raisins 1/2 cup pine nuts, toasted (325 degree oven, 10-12 minutes) Good pinch saffron 1/2 teaspoon turmeric 1 teaspoon cinnamon Pepper to taste 1 15 ounce jar grape leaves, separated and rinsed 1 cup pomegranate or cranberry juice 3 tablespoons tomato paste 2 tablespoons olive oil Preheat the oven to 375 degrees. Heat the oil in a skillet. In a food processor, finely grind the garlic. Add the onion, parsley and and mint, and grind coarsely. Add the ground mixture to the skillet, and saute until translucent. Add the lamb and tomato, and cook 2-3 more minutes. Add all remaining filling ingredients and mix thoroughly. Place a tablespoon stuffing at the bottom center of a leaf (smaller leaves: Make them overlap to get a larger more workable surface) . Roll once, fold the sides towards to center, and roll all the way up. Place seam side down in a pan just large enough to fit the leaves snugly in one layer. Repeat with the remaining leaves and stuffing. whisk the juice, tomato paste and oil in a little bowl, and pour evenly over the leaves. Bake about 40 minutes, until the juices are reduced and the leaves look nicely browned on top. Serve warm or at room temperature. From: Lévana Cooks ~~~ appetizers-kifta Kifta Kebabs 2 pounds finely ground lamb meat 1 large onion, finely chopped 1 1/2 tsp. pepper and allspice 1 cup parsley, finely chopped 1/2 cup lemon juice Mix all ingredients except parsley and lemon juice thoroughly, use a meat grinder if you have one. To barbecue: Take portions of meat and mold on skewers, making sure it is held firmly To broil: Take portions of meat and mold into rolls, lengthwise, 3 inches long. Place on a broiling pan and broil in a preheated oven at 500F. When brown on one side, broil for a few minutes on the other side. Serve hot, sprinkle with lemon juice and garnish with parsley. From Eat Right for your Type by Peter D'Adamo ~~~ appetizers-rosemarykabobs Rosemary-Skewered Lamb Kebabs 4 eight-inch long rosemary branches 16 oz. lamb filet 1 small onion, finely chopped 3 cloves garlic, crushed 2 Tbs. olive oil 2 red bell peppers, cut into squares bay leaf salt and pepper Strip rosemary leaves from most of the stem, leaving some leaves to remain at the tip. Use a sharp knife to make a point in the end of the stick so that you can skewer the meat and peppers later, set aside. Finely chop 2 Tbs. rosemary, place in bowl with onion, garlic, bay leaf olive oil, salt and pepper. Cut lamb into uniform size pieces and add to bowl. Marinate at least 1 hour in refrigerator. When ready to cook, thread the lamb chunks and pepper squares onto the rosemary skewers. Don't wipe off the marinade from the meat. Cook on hot grill or cast iron grill pan for 10 minutes, turning once. Lamb should be a little pink in the center. Serve with spinach salad. From: Stacie and Ben's favorite Paleo Recipes [archive.org] ~~~ appetizers-shishkabobs Shish Kababs 500 g Minced lamb 2 tbsp Coriander, finely chopped 2 Onion, finely chopped 1 tsp Turmeric 1 tsp Salt and pepper Onion and green coriander for garnishing chopped Mix all the ingredients together, seasoning with salt and pepper to taste. Roll the mixture in to thin sausage shapes and cook under a preheated moderate grill for about 10 minutes, turning several times. Serve garnished with green coriander and onion crushed. From: Pakistani Hot Recipes: My Favourite Kabab Recipes ~~~ appetizers-kebobs Lamb Kebobs 1 dried bay leaf 1 inch piece ginger root chopped fine 1 inch cinamon stick 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp chili powder 1 tsp garam masala 1 tsp lemon juice 1 tsp gound turmeric 1 tbsp oil 1.5 lbs lamb neck fillet Using food processor, grind together first six ingredients (bay leaf through chili powder). Combine with garam masala, lemon juice turmeric and oil in a large bowl. Cut lamb into 1/4 inch slices. Add to spice mix and marinate room temp 1 hour or overnight in fridge. Spread out lamb on cookie sheet and cook in a 400F oven for 20 minutes. Serve with lemon wedges and fresh cilantro. From Amanda <ahl5@PANTHEON.YALE.EDU> ~~~ appetizers-rumakivariations Rumaki Variations 2 lbs thick cut bacon 1 (5 oz) can whole water chestnuts 1 container fresh pineapple chunks 1/2 lb large sea scallops, quartered Toothpicks Preheat oven to 350°. Cut bacon slices in half. Wrap one water chestnut with a piece of bacon and secure with toothpick, place on baking sheet. Repeat the process with the remaining water chestnuts, pineapple, and scallops. Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove and cool 10 minutes before serving. Source: Carol Smith From: Tastebook: Gail Garrison [Insecure link: https://www.tastebook.com/recipes/1921934-Rumaki-Variations] ~~~ appetizers-fondidicarciofi Fondi di Carciofi (Bacon-Wrapped Artichokes) These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty. oil, for frying 2 14-oz. jars artichoke hearts 8 slices bacon, halved crosswise 1 tbsp. ground black pepper Pour oil to a depth of 2" in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place each artichoke heart on one end of a bacon slice, sprinkle with some of the pepper, and roll up; secure with a toothpick. Fry until golden brown, about 3 minutes. Drain. Adapted from Saveur ~~~ appetizers-baconasparagus Bacon Wrapped Asparagus 1 lb Asparagus 1 lb Bacon 1 Tbsp Olive Oil Salt and Black Pepper, to taste Rinse the asparagus and cut the ends. Brush with olive oil and sprinkle with salt and pepper. Wrap asparagus with one strip of bacon each, place on baking sheet, and cover with foil. Cook for 15 minutes at 450 degrees. Remove the foil after 8 minutes and turn the asparagus to cook on both sides. Helpful Tips: Asparagus will be tender-crisp, but bacon should be cooked through; cook for up to an additional 5-20 minutes to crisp the bacon if necessary. From: BetterRecipes.com [archive.org] ~~~ appetizers-baconasparagusbundles Bacon Wrapped Asparagus Bundles These bundles can be easily prepared on an outdoor grill or in a hot oven. 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips Extra-virgin olive oil, for drizzling A few grinds black pepper 4 slices center cut bacon or pancetta Chopped chives or scallions, optional garnish Preheat oven, if using, to 400 degrees F. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients. To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes. Recipe courtesy Rachael Ray Show: 30 Minute Meals. Episode: 30-Minute Surf and Turf Found at Food Network ~~~ appetizers-baconwrappedchestnuts Bacon-Wrapped Chestnuts Probably nothing new to most of you, but a delicious hors d'eurve or stand-in for buttered biscuits. Simply wrap slices of bacon around roasted, shelled chestnuts and bake at 375 until done...about 5-10 minutes? (Didn't watch clock, they were done when they smelled done.) I have heard a lot of people say that this is their traditional Christmas morning treat. You can also use whole water chestnuts for a different flavor and texture. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ appetizers-pecanstuffdates Pecan Stuffed Dates With Bacon 1 pound pitted dates 1 (4 ounce.) pkg. whole blanched almonds or possibly walnuts or possibly whole pecans 1 1/4 pound very thinly sliced lean bacon Stuff each date with a pecan. Cut bacon strip into thirds and wrap a piece around each date. Secure with a round wooden toothpick. Put the dates on foil lined baking sheet and bake in preheated 400 degree preheated oven till the bacon is crisp, about 12-15 min. Drain on a rack paper towel. Serve hot. Makes 60 hors d'oeuvres. Note: Prepared dates can be frozen in advance and baked unthawed in a preheated 400 degree oven till crisp. From: CookEatShare Cookbook [archive.org] ~~~ appetizers-baconwrappeddateschorizo Bacon Wrapped Dates Stuffed with Chorizo 15 Medjool pitted dates 1 pound Spanish chorizo, cut into 15 blocks (to fit into the dates) 5 slices bacon, cut into thirds 1/2 cup maple syrup Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment. Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process. Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve hot. Recipe courtesy Anne Burrell Show: Food Network Specials. Episode: Thanksgiving Live Found at Food Network ~~~ appetizers-baconmushrooms Bacon Wrapped Mushrooms 1 pound bacon 1 pound fresh mushrooms washed Cut mushrooms in half and slice bacon in half width-wise at an angle. Take a slice of bacon and wrap it around a mushroom half overlapping ends. Poke a toothpick about halfway into mushroom at overlap. Repeat this for each bacon slice and mushroom half. Preheat oven to 350 then arrange mushrooms on a drip pan 1/2" apart. Bake 20 minutes then serve hot. From: GroupRecipes: Recipe Discovery. ~~~ appetizers-baconmushroomsbbq Bacon Wrapped Mushrooms with Barbecue Sauce 24 small/medium mushrooms, cleaned, stems removed 12 slices of bacon 1 cup paleo barbecue sauce Cut bacon slices in half, crosswise. Microwave 1/2 at a time on a paper towel on high for 1 minute. Pat dry and set out on paper towel. Wrap each mushroom with 1/2 piece of bacon, secure with wooden toothpick. (May have to use whole slice of bacon if mushrooms are large.) Dip wrapped mushrooms in barbecue sauce. Grill wrapped mushrooms over medium heat (350 - 400°F) 4 to 5 minutes each side or until bacon is crisp. Watch for flare ups from bacon grease. Serve warm with warm barbecue sauce for dipping. Adapted from: RecipeTips.com [archive.org] ~~~ appetizers-grilledbaconpecanfigs Grilled Bacon Wrapped Pecan Figs Dried Figs (stem removed) Pumpkin spice blend* Bacon (1 slice per fig) pecan halves (1 per fig) Depending on how many figs you plan to prepare, put enough water in a sauce pan to amply cover the dried figs. (allowing for expansion). I covered the figs, then removed them from the pan to measure the water for step 2. For every 1 cup of water used, put a 1/2 teaspoon of pumpkin spice blend into the water and mix. Because of the cinnamon, this will be slow to dissolve until you start the boiling process. Add the figs to the spiced water and let soak for 10 minutes; stirring occasionally to help the spices blend. Bring the figs to a boil, then immediately reduce to a simmer. Let simmer for 10 minutes. Drain, and set the figs aside. Fry the bacon about three quarters of the way done and set aside. With a knife, open each fig on the stem end and insert a pecan half three quarters of the way into the fig. Then wrap a slice of bacon around the fig and place on a metal or water soaked wooden skewer. (See picture below). Once skewered, cook over a medium hot grill for about 1 minute per side. Meaning 4 sides, so that each of the four sides gets cook time. * To make 1 teaspoon Pumpkin Spice Blend: 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice From: Smoked 'N Grilled [archive.org] ~~~ appetizers-clintonkellysbaconpineapple Clinton Kelly's Bacon-Wrapped Pineapple 12 Slices bacon (about 3/4 pound) halved crosswise 1 large pineapple (peeled/cored/cut into 24 1-inch cubes) 6 scallions (greens cut into 5-inch-long pieces and halved lengthwise) 24 Wooden Toothpicks (soaked in water for 1 hour) Preheat oven to 450F. Assemble by wrapping each piece of pineapple with a piece of bacon, then wrap a scallion around the bacon, and secure with a toothpick. Arrange on a parchment lined sheet pan and bake, turning once, for 15-20 minutes, until bacon is crisp. Contributed by: Clinton Kelly to ABC: The Chew [archive.org] ~~~ appetizers-baconwrappedpineapple Bacon Wrapped Pineapple 1 pound bacon - Try not to use thick cut bacon 2 Cans Pineapple Chunks toothpicks Lay out the bacon and cut each strip into thirds. Next place a chunk of pineapple on the bacon and roll it up. Use a toothpick to hold the bacon to the pineapple. Place the bacon wrapped pineapple on a broiler pan or a rack over a cookie sheet. Broil on high for 5-7 minutes. Remove from the oven and flip the bacon wrapped pineapple. Place back in the oven for another 5-7 minutes or until the bacon is golden brown. From: Savory Reviews ~~~ appetizers-baconpineapple Bacon Wrapped Pineapple 1 lb maple bacon 1 fresh pineapple Preheat oven to 375 degrees. Core/Slice pineapple into bite sized chunks. Cut bacon into thirds. Line the bottom of a broiler pan with foil (very important!). Spray the broiler rack with oil. Wrap bacon around pineapple and place the bites on the rack/broiler pan. Bake around 20 minutes and check. Continue baking, checking every 5 minutes, until the bacon is cripsy. Let cool slightly and remove to a serving dish. If you don't have a rack/broiler pan, just use a regular baking dish lined in foil. You may have to drain the grease 1/2 way through cooking. From: Food.com ~~~ appetizers-baconpineapplebites Bacon Wrapped Pineapple Bites! 1 pound Bacon 1 can Chunked Pineapple (large Chunks) Set your oven to 375F. Cut the pound of bacon in half. Put a chunk of pineapple on one end of the bacon slice and roll up. Secure with a toothpick. I put a cookie cooling rack into a foil-lined jelly roll pan. Lay the bacon pineapple bundles onto the rack. Bake for at least 25 minutes, or until the bacon looks brown and crispy. Sometimes I pop them under the broiler for the last few minutes just to get them really crisp. Adapted from a wendydarling recipe at Tasty Kitchen [archive.org] ~~~ appetizers-baconsquashbites Bacon-Wrapped Squash Bites This easy appetizer is proof that bacon makes anything taste better. Game plan: The squash can be wrapped in bacon, covered, and stored in the refrigerator up to 2 hours ahead. 12 ounces of peeled, seeded, large-dice squash (about 2 1/2 squash) 1 teaspoon kosher salt 2 teaspoons olive oil freshly ground black pepper to taste 4 (1-ounce) pieces of bacon Heat the oven to 450°F and arrange a rack in the upper third. In a large bowl, toss the squash, salt, olive oil, and black pepper until evenly combined. Slice pieces of bacon in half lengthwise. Place the bacon strips on a flat surface and roll a piece of squash in each strip until the bacon is wrapped around the squash like a belt (you want it to overlap slightly). Cut the bacon, place the squash bite, seam side down, on a baking sheet, and repeat to wrap all of the squash (you should have about 40 bites). Roast until the squash is knife tender and the bacon is crisped, about 15 to 20 minutes. By Aida Mollenkamp. From: Chowhound ~~~ appetizers-baconsweetpotatobites Bacon Wrapped Sweet Potato Bites 1 Large sweet potato, peeled 4-6 slices sugar-free bacon olive oil chili powder toothpicks Preheat oven to 400 degrees F. Line a rimmed baking pan with foil or parchment paper. Cut the sweet potato into 1" chunks. Slice the bacon in half crosswise and then lengthwise to yield 16-24 strips, use enough bacon to have one strip per sweet potato chunk. Wrap each sweet potato chunk with a strip of bacon and secure with a tooth pick, place on baking pan. Drizzle with olive oil and sprinkle with chili powder. Bake for 20 minutes, remove from the oven and flip over. Place back in the oven for an additional 20-25 minutes, until the bacon is crispy and sweet potatoes are browned. Remove to paper towel lined plate until ready for serving. These are best served warm with a nut or avocado based dip. From: Simply Living Healthy ~~~ appetizers-baconsweetpotatobites2 Bacon Wrapped Sweet Potato Bites 2 medium-small sweet potatoes 1 lb uncured bacon from foraged hogs 2 Tbsp coconut oil or ghee from grass-fed cows 1/2 tsp chipotle chili powder 1 Tbsp sea salt 4 Tbsp maple syrup - OPTIONAL Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again. You'll wind up with 32 bites. Melt coconut oil over low-heat and stir in chipotle chili powder and sea salt. Toss the potatoes in the spiced, melted oil to coat. Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place. Place on a stainless steel baking sheet and bake for 45 minutes, turning once about halfway through. These are done when the bacon is crispy and the sweet potatoes are fork-tender. Remove from heat, drizzle with maple syrup, and let cool before serving. By KristenM at Food Renegade ~~~ appetizers-baconwaterchestnuts Bacon Wrapped Water Chestnuts 1 pound bacon 2 (8 ounce) cans water chestnuts 2 cups paleo barbecue sauce Preheat oven to 375 degrees F (190 degrees C). Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish. Bake the water chestnut wraps for 10 to 15 minutes. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. Bake for 30 to 35 more minutes. Adapted from: AllRecipes.com ~~~ appetizers-baconwaterchestnuts2 Bacon-Wrapped Water Chestnuts 1 (8-oz.) can sliced water chestnuts 12 ounces fresh pineapple chunks, cut into 1-inch pieces 15 bacon slices, halved 1/4 cup paleo barbecue sauce Preheat oven to 400°. Place 1 water chestnut slice on top of 1 pineapple chunk; wrap with 1 bacon piece. Repeat procedure with remaining water chestnuts, pineapple, and bacon. Place, seam sides down, in a lightly greased broiler pan. Bake at 400° for 20 to 25 minutes; baste both sides with sauce. Turn and bake 20 more minutes or until bacon is crisp. Serve immediately. Adapted from: Southern Living. November 2008. ~~~ appetizers-oystersbacon Oysters in Bacon 8 slices bacon 1 pt. fresh select oysters, drained garlic salt pepper Cut each bacon slice into thirds. Wrap bacon around each oyster, and secure with a wooden pick. Place oysters on broiling pan. Sprinkle with garlic salt and pepper. Spread 1/8 tsp. mustard on each oyster. Broil oysters about 4" from heat, 2-3 minutes. Turn and broil an additional 2-3 min. or until golden. Yield: about 12 appetizer servings. From: Handmade Baskets by Pat [Dead link: http://www.basketsbypat.com/recipes/index2.htm] ~~~ appetizers-baconwrappedscallops2 Bacon-Wrapped Scallops 20 fresh baby spinach leaves 10 uncooked sea scallops, halved 10 bacon strips, halved widthwise Lemon Wedges Fold a spinach leaf around each scallop half. Wrap bacon over spinach and secure with a toothpick. Place on baking sheet or broiler pan. Broil 3-4 in. from the heat for 6 minutes on each side or until bacon is crisp. Remove toothpick. Squeeze lemon over each. Serve immediately. Yield: 20 appetizers. From: Taste of Home ~~~ appetizers-spicybaconscallops Spicy Bacon-Wrapped Scallops 10 slices bacon 10 sea scallops 1 teaspoon Cajun seasoning 1 tablespoon olive oil 1 lemon, cut into wedges Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels. Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning. Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately. Comments: For a good sear on the scallops get your pan screaming hot. From: AllRecipes ~~~ appetizers-baconwrappedscallops Bacon-Wrapped Scallops 24 large sea scallops (about 2 lbs.) 12 slices partially cooked bacon Seasoned pepper Cook bacon gently until partially cooked but not crisp and still very flexible. Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides. From: The Spruce Eats ~~~ appetizers-scalloprumaki Scallop Rumaki 4 bacon slices (cut in half) 8 sea scallops (about 1/4 pound) 1 green onion, thinly sliced 1 1/2 tsp. minced fresh ginger 2 tbsp. lemon juice Fresh chives for garnish Microwave bacon slices on high for 2 to 2-1/2 minutes or until partially cooked not crisp. Top scallops with green onion and ginger and drizzle evenly with lemon juice. Wrap each scallop with a bacon piece, and secure with a wooden pick. Bake on a lightly greased rack in a broiler pan for 8 minutes, then broil 3 inches from heat, for 2 to 3 minutes on each side or until bacon is crisp and scallops are done. Source: Connie Overby, The Humboldt Independent, December 27, 2006 From: The Recipe Link ~~~ appetizers-baconpineappleshrimp Bacon Wrapped Pineapple Shrimp 12 jumbo shrimp, deveined 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained 6 slices center-cut bacon, cut in 1/2 crosswise 12 wooden toothpicks Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm. Recipe courtesy Rachael Ray Show: 30 Minute Meals. Episode: 30 Minute Sweet and Savory Found at: Food Network ~~~ appetizers-chipotlelimebaconshrimp Chipotle Lime Bacon-Wrapped Shrimp 12 large, raw, peeled and deveined shrimp 2 Tbsp olive oil Zest from 1 lime Juice from one lime (about 2 Tbsp) 1/4 teaspoon chipotle powder (or more to taste) 6 strips thin bacon, cut in half (12 pieces) Skewers (for grilling) or toothpicks (for oven) Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated. Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes. Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F. Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp. 5 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp. Posted by Elise to SimplyRecipes ~~~ appetizers-venisonshrimpinbaconwrap Venison Stuffed Shrimp in Bacon Wrap 1/2 pound ground venison 1/2 pound ground pork 2 teaspoons freshly chopped basil leaves 2 teaspoons freshly chopped parsley leaves 2 cloves garlic, finely chopped 3 cloves shallots, finely chopped 2 eggs Salt and freshly ground black pepper 16 pieces extra-jumbo shrimp (size: 16 to 20 count per pound), peeled and de-veined 8 slices bacon, cut in 1/2 (16 halves) Combine venison, pork, basil, parsley, garlic, shallots, eggs, and salt and pepper and mix well. Preheat broiler. Make an incision along back of each shrimp and stuff with pork mixture. Secure by wrapping the half slice of bacon around each shrimp. Broil until meat stuffing is cooked and bacon is golden brown, being careful to avoid overcooking shrimp. Copyright 2007, Robert Irvine, All Rights Reserved Show: Dinner: Impossible. Episode: Secret Service: Inauguration Impossible Found at: Food Network ~~~ appetizers-baconbbqshrimp Bacon Wrapped Barbeque Shrimp 16 large headless shrimp 8 slices bacon barbeque seasoning, to taste Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin! Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in. Preheat oven to 450 degrees F (230 degrees C). Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat. From: AllRecipes.com ~~~ appetizers-prawnrumaki Prawn Rumaki 20 fresh uncooked medium prawns 10 slices pepper bacon, halved 1 head garlic several lemons and limes 1 teaspoon dried red pepper flakes Peel and devein prawns, and place in a bowl. Peel and crush all the cloves of garlic in the head. Place garlic and red pepper flakes on top of shrimp. Squeeze enough lemon and lime juice over all to cover prawns. Marinate in refrigerator for 3 to 6 hours. You can start this in the morning and let it go all day. After marinating, drain the prawns (if grilling outdoors, save the marinade and baste with it). Cut the bacon strips in half. Wrap the bacon pieces around the shrimp and secure with a toothpick. Either grill over mesquite, basting with the reserved marinade (the favored method) or broil in the oven. You may pre-grill these and refrigerate, then warm in the broiler prior to serving. From: CDKitchen.com [Dead link: http://www.cdkitchen.com/recipes/recs/311/PrawnRumaki65674.shtml] ~~~ appetizers-enbrochette Enbrochette 6 strips of bacon 12 peeled and de-veined shrimp 12 raw oysters olive oil Cut bacon strips in half. Hold a shrimp and oyster together and wrap with a strip of bacon. Use toothpick to hold the enbrochette together. Heat olive oil to 350 degrees. Drop the embrochette in the oil and cook approximately 3 minutes. Remove from the oil and drain excess grease. From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead] Adapted by Patti Vincent ~~~ appetizers-baconwrappedchickenbites Bacon Wrapped Chicken Bites You can easily assemble them ahead of time. When your guests arrive, throw them in the oven and the aroma of bacon that will fill your home will have everyone salivating. 1.25 lbs (3) boneless skinless chicken breast, cut in 1" chunks (about 30 pieces) 10 slices bacon, cut into thirds Preheat oven on to 375°F. Wrap a piece of bacon around each piece of chicken; secure with a toothpick and place on a baking sheet (use foil for easy cleanup). Bake on the lower rack turning halfway about 25 minutes, or until thoroughly cooked and browned. Blot on a paper towel and serve right away. From: SkinnyTaste.com: Gina's Skinny Recipes ~~~ appetizers-baconchickenlivers1 Bacon Wrapped Chicken Livers 1/2 lb bacon 1 lb chicken liver toothpick garlic salt (optional) honey (optional) Cut bacon strips in half. Wash and pat dry livers. Sprinkle livers with garlic salt if using. Wrap each liver in a halved slice of bacon and secure with a toothpick. Repeat. Set oven on broil. Place livers on a baking rack or sheet and broil 6-8 minutes on each side. Remove and serve hot with warm honey as a dipping option. By Dib's. Found at Food.com ~~~ appetizers-baconchickenlivers2 Bacon-Wrapped Chicken Livers 12 chicken livers, cleaned and cut in half 12 slices thick-cut bacon 1/4 cup paleo barbecue sauce Preheat the oven to 350°F. Slice the bacon slices in half, and wrap on half around each piece of chicken liver. Secure with a toothpick. Line a shallow, rimmed baking sheet with foil and place the bacon-wrapped on it, bout an inch apart. Lightly brush with about half of the barbecue sauce. Bake for about 20 minutes or until the chicken livers are just cooked through and the bacon is becoming crisp, turning the livers and basting them with the remaining barbecue sauce about halfway through. Remove from the oven, arrange neatly on a platter and serve immediately. From Jan's Sushi Bar blog ~~~ appetizers-baconchickenlivers3 Bacon-Wrapped Chicken Livers 1 lb favorite bacon 1 tub of chicken livers Pre-cook some bacon strips. We like to nuke ours in the microwave for a minute or two. Wrap the pre-cooked bacon around the chicken livers. Secure with toothpicks and pop them in the oven on a baking sheet for about 20 minutes at 400 degrees. by Corey James at Bacon Today [recipe no longer at site] ~~~ appetizers-baconchickenlivers4 Bacon Wrapped Liver 6 whole chicken or duck livers, split into two lobes each (12 pieces total) Kosher salt and freshly ground black pepper 1 dozen strips thin-sliced bacon. bamboo skewers Pat the livers dry with a paper towel. Sprinkle salt and freshly ground black pepper over the livers. Using one strip of bacon per lobe, wrap the bacon tightly around the liver so that it is entirely covered, then pierce with the skewer, using the skewer to hold the bacon in place. Space the bacon-wrapped livers on the skewer, three per skewer. Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers turning every few minutes until the bacon is crispy and the liver is just cooked through, 7 to 10 minutes. Serve immediately. By Chichi Wang. From: Serious Eats ~~~ appetizers-spicyrumaki Spicy Rumaki [Chicken Livers] 2 lb Chicken livers 1 lb thin sliced bacon 1 can sliced water chestnuts 1 Tab olive oil 3 Tab Chef Zachary's blackening spice [or substitute any spice rub] 1 box firm round tooth picks Trim chicken livers of organs. Place livers in bowl, with olive oil and Chef Zachary's blackening spice and mix. Drain water off of chestnuts. Take one strip of bacon and cut in halve. Take one liver, one chestnut slice and wrap the 1/2 slice of bacon around it, then stick toothpick through it. Note if bacon is long, then cut into 3 slices. Place finish product on sheet pan and bake at 400 degrees for 8 minutes or till bacon is brown. From: Chef Zachary's Gourmet Blended Spice [archive.org] ~~~ appetizers-baconwrappedwings Bacon-Wrapped Chicken Wings 10 fresh whole fresh whole chicken wings 10 slices thinly sliced bacon Freshly ground black pepper Soak at least 20 toothpicks in water for an 1 hour. With a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint but don't cut all the way through. You just want to help them cook more evenly. Working with 1 wing at a time, straighten it and then wrap it with a slice of bacon, starting at the top and spiraling to the bottom. Secure it with a couple of toothpicks. Season the bacon-wrapped wings liberally with the pepper. Prepare the grill for cooking over indirect heat. Grill the wings for 30 minutes. Flip and cook for another 30 minutes, until the bacon is crisp and the wings are fully cooked. (In what can only be acknowledged as a serendipitous act on the part of the universe, the two are done at almost the exact same instant.) Transfer the wings to a platter and let rest for 5 minutes. You may serve the wings whole or you could serve them in individual segments by cutting them apart, taking care to keep the bacon in place. Remove the toothpicks and serve. From: Leite's Culinaria ~~~ appetizers-littlesmokies Little Smokies 1 (12 oz.) pkg. Lit'l Smokies link sausage (or use 1 sm. cut in half) 1/4 lb. bacon (slice bacon in half lengthwise and wrap once around) 1 (16 oz.) paleo barbecue sauce Cut each little smokie into 4 pieces (or in half if you use the small sausages). Wrap each piece with just enough bacon to cover. Secure with a toothpick and place in an 8"x8" square pan. When pan is filled cover with barbecue sauce. Bake at 350 degrees for 45 minutes. Keep warm when serving. From: Cooks.com ~~~ appetizers-prosciuttoasparagus Prosciutto-Wrapped Asparagus 16 spears asparagus, (about 1 bunch), trimmed 1 teaspoon olive oil Pinch of salt Freshly ground pepper, to taste 2 very thin slices prosciutto, (about 1 ounce), cut in half lengthwise Preheat grill to medium. Toss asparagus with oil, salt and pepper in a medium bowl. Wrap 1 length of prosciutto around the middle of 4 asparagus spears. Repeat, making 4 bundles. Oil the grill rack (see Tip). Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes. Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) From: EatingWell: March/April 2009 ~~~ appetizers-prosciuttocarrotbundles Prosciutto and Carrot Bundles 2 carrots, shredded, about 1/2 cup 1 tablespoon lemon juice 2 tablespoons extra-virgin olive oil Pinch salt (none really needed) Pinch freshly ground black pepper 4 slices prosciutto 4 whole fresh basil leaves In a medium bowl, toss together the carrots, lemon juice, olive oil, salt, and pepper. Lay out the 4 slices of prosciutto. Top each with 1/4 of the carrot mixture. Place a basil leaf on top of each and roll the prosciutto up and around the basil and carrots. Secure the bundles with toothpicks and serve. Better if made ahead and chilled in the refrigerator. Adapted. Recipe courtesy Giada De Laurentiis Show: Everyday Italian. Episode: Cooking for One Found at: Food Network ~~~ appetizers-prosciuttodateswalnuts Prosciutto-Wrapped Dates Stuffed With Walnuts 20 pitted dates 10 walnuts 5 large sliced of Prosciutto, cut into strips Slice the dates with a paring knife along one edge and pry open. Stuff a walnut. Wrap with the strip of Prosciutto and place with the end down on a foiled cookie sheet. Cook at 350 for 15 minutes until the Prosciutto is nice and crispy. Adpated from: Life As A Plate Food Blog [link dead] ~~~ appetizers-melonprosciuttoskewers Melon and Prosciutto Skewers 1 medium cantaloupe 8 slices prosciutto, about 4 ounces Kosher salt and freshly ground black pepper Thread 1 melon ball and 1 prosciutto slice, onto each of 20 (4-inch) wooden skewers. Sprinkle with cracked pepper. From: Everything Fabulous: Food [archive.org] ~~~ appetizers-prosciuttomelon Prosciutto and Melon 1 medium cantaloupe, ripe 1/3 pound thinly sliced prosciutto Cut off the top and the bottom of the melon. Set the melon upright on one of the cut sides. Using a smooth stroking action from the top of the melon to the bottom, let your knife peel off the outer layer. When the entire melon is peeled, quarter the melon by cutting it from top to bottom. Scoop out the seeds and cut each 1/4 into 5 slices; cut the slices in 1/2. Cut each slice of prosciutto into 3 pieces and wrap the middle of each melon slice with the prosciutto. Arrange on a platter. From: FoodNetwork.com: Seasonal ~~~ appetizers-prosciuttowrapmelon Prosciutto-Wrapped Melon 1/2 cantaloupe thinly sliced prosciutto 1 tablespoon extra virgin olive oil freshly cracked pepper Cut half of a cantaloupe into bite-size pieces. Wrap each piece with one (1/2-inch-wide) strip of thinly sliced prosciutto; secure with a wooden pick. Drizzle evenly with 1 Tbsp. extra virgin olive oil. Sprinkle with freshly cracked pepper. From Southern Living, May 2007. ~~~ appetizers-prosciuttowrappedpears Prosciutto-Wrapped Pears 2 pears, each cut into 8 wedges and cored 8 thin slices (4 oz.) prosciutto, cut in half lengthwise 2 tablespoons extra-virgin olive oil 2 teaspoons sherry vinegar Pinch of kosher salt Wrap pear wedges with prosciutto and set on a serving plate. Drizzle with oil and juice and sprinkle with salt. From: Sunset, November 2010. Found at MyRecipes ~~~ appetizers-smokedpaprikaprosciuttoshrimp Smoked Paprika Prosciutto-Wrapped Shrimp The combination of cured pork and paprika gives these shrimp bites a flavor reminiscent of Spanish chorizo: a little spicy and very savory. Once the shrimp are tossed and coated with the paprika, putting them on the skewers makes wrapping them up easier, plus it keeps your guests from getting their fingers dirty. Broil for a few minutes and the shrimp are ready to serve. They can be completely prepped ahead of time, so they make a perfect party snack. Serve these savory bites with a slightly sweet cocktail. Game plan: The shrimp can be made through step 3 and refrigerated uncovered for up to 6 hours. 35 to 40 (6-inch) wooden skewers 1 tablespoon olive oil 2 teaspoons smoked paprika 1 1/2 teaspoons freshly ground black pepper 1 pound peeled and deveined shrimp (about 35 to 40 large shrimp) 6 ounces very thinly sliced prosciutto Place the skewers in water and let them soak for at least 30 minutes. Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source). Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and toss until evenly coated. Starting at the thicker (head) end, skewer each shrimp through its center until the skewer emerges at the thinner (tail) end. Tearing the prosciutto as needed, wrap each shrimp in a piece large enough to just cover its surface. Place on a baking sheet. Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4 minutes. By Aida Mollenkamp. From: Chow: Recipes [archive.org] ~~~ appetizers-salamichips1 Crispy Salami Chips Heat your oven to 375 degrees and place thin slices of deli sliced salami in a single layer and bake for 12 to 15 minutes until crip. Or you can put a salami slice in each compartment of a muffin pan which crisps them so that they look like a small basket. Transfer to a paper towel. Add a variety of toppings such as fresh herbs, or combine a few toppings, such as fresh basil or fresh jalapenos. By Sue Lobo. From: TasteForCooking.com [archive.org] ~~~ appetizers-salamichips2 Crispy Salami 30 slices of genoa-dry Italian salami Preheat the oven to 325 degrees F. Line a large baking sheet with foil and arrange the salami in a single layer on top. Bake for 20 minutes, until the salami is crispy and chip-like. Carefully transfer to paper towels. Let cool. From: PopSugar.com: Katie Sweeney [archive.org] ~~~ appetizers-salamichips3 Salami Chips Salami, pepperoni or ham, sliced VERY thin parchment paper Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange meat slices in a single layer. Cover with parchment paper. Add a second layer of meat, then cover with parchment paper. Place in the oven and bake for 15 to 20 minutes, until the slices are crispy and curling a little around the edges. Remove from oven. Peel crispy slices off the paper. Serve warm. From: CDKitchen.com ~~~ appetizers-pepperonicrisps Pepperoni Crisps 1 ounce sliced pepperoni 1 teaspoon Cajun seasoning (optional) Preheat oven to 375 degrees F (190 degrees C). Arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle with Cajun seasoning. Bake in preheated oven for 10 minutes. Remove sheet from oven and pat away grease with paper towels. Return to oven and bake until crisp, 2 to 4 additional minutes. Drain on paper towels. Store cooled chips in an airtight container. From: AllRecipes ~~~ appetizers-shrimpspanishchorizobites Shrimp and Spanish Chorizo Bites 1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary 1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds 1 clove garlic, finely minced 1/2 teaspoon dried oregano 1 Tablespoon red wine vinegar 1 Tablespoon dry Sherry 1/4 cup extra virgin olive oil, plus more for the pan 2 Tablespoons chopped fresh flat-leaf parsley In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and 1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30 minutes. Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat with the remaining shrimp and chorizo. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Transfer the skewers to a serving platter and garnish with the parsley. Serve immediately. Makes about 30 bites From: The Galley Gourmet ~~~ appetizers-sweetpotatosquares Sweet Potato Squares With Lemon-Garlic Mayonnaise Serve Sweet Potato Squares warm or at room temperature. Prepare the Lemon-Garlic Mayonnaise first if you choose to serve the Sweet Potato Squares warm. 2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes 2 tablespoons olive oil 1/2 teaspoon pepper 1/4 teaspoon salt 1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces 32 wooden picks Lemon-Garlic Mayonnaise Garnish: fresh thyme sprigs Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15x10" jelly-roll pan. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper and salt. Toss to coat. Bake at 450° for 15 to 20 minutes, turning cubes twice. Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels. Place 1 sausage slice on top of 1 sweet potato cube; secure with a wooden pick. Repeat with remaining sausage slices and potato cubes. Serve with Lemon-Garlic Mayonnaise. Garnish, if desired. Anne Trulock, Madison, Georgia. Southern Living, September 2008 Found at MyRecipes ~~~ appetizers-polishkielbasa Polish Kielbasa Appetizer 1 lb kielbasa 1 cup apricot preserves 2 tablespoons lemon juice 2 teaspoons Dijon mustard 1/4 teaspoon ginger powder In a medium sauce pan, combine all ingredients except kielbasa. Mix well, and cook over low heat until well balanced (clear and smooth). Cut kielbasa into bite size pieces. Add kielbasa and heat thoroughly. Make sure heat is low, and cook for at least an hour until the sauce cooks down. The longer it cooks, the better. By L-Burden. From: Food.com ~~~ appetizers-3tastytapas 3 Tasty Tapas: Sherry-Garlic Beef/Mushrooms, Grilled Chorizo 1/2 cup parsley leaves, a couple of handfuls 8 cloves garlic, cracked away from skins 1 pound chorizo sausage, casings removed 1/4 cup extra-virgin olive oil 1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces Coarse salt and pepper 24 medium to large mushroom caps 1 cup dry sherry Preheat a grill pan over medium high heat. Place parsley and garlic in food processor and chop. Heat a large, heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish. To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish. Recipe courtesy Rachael Ray Show: 30 Minute Meals. Episode: All You Can Eat From: Food Network ~~~ appetizers-rinds Pork Rinds Buy an untrimmed leg of pig. Slice off the fat layer as thickly as you can, chop to whatever size and shape you prefer, fry in it's own fat stirring occasionally to keep the bits apart. Drain as well as you can, season to taste. From Martin in rec.food.cooking on Sept 15, 1998. ~~~ appetizers-porkrinds Pork Rinds Skin from ham or fresh pork shoulder, cut into 1 inch pieces Bake at 325 degrees F for about 45 minutes or until done to your liking. From: CDKitchen.com ~~~ appetizers-homemadeporkrinds Home Made Pork Rinds Ham skin Fine salt [optional] Preheat oven at 325 degrees F. Put leftover ham skin on a sheet pan and sprinkle with salt. Bake until nice and crispy, usually about 3 hours. Recipe courtesy: Paula Deen's Home Cooking. Episode: Engagement Brunch From: FoodNetword.com ~~~ appetizers-friedporkfat Pork Rinds (Fried Pork Fat) 1 pound pork fat 3 cups water 1 cup extra virgin olive oil 2 tablespoons of fine salt 2 tablespoons fine ground garlic 1 tablespoon onion powder The first thing you will need to do, is go down to your local butcher, and pick up 1 pound of fresh pork fat. You can use more than a pound if you prefer. The pork fat should be cut up into thin slices, no more than about 1 inch square. You will then want to take out a non stick skillet. Any skillet that is worn and tends to get food stuck to it, is going to cause you problems with this recipe. We use a Teflon coated skillet, which gets the job done well. You will want to preheat the skillet to high, with the extra virgin olive oil. Olive oil has an extremely high burning point, which makes it great for this recipe. Once the skillet is thoroughly heated, begin placing the precut pork pieces into the burning hot oil, and cook them until crisp. Cooking time will vary, depending on the pork fat sizes. Season the fat pieces both before and after you deep fry it. From: Pork Recipes.org [archive.org] ~~~ appetizers-crackings Pork Belly Cracklings FOR THE PORK: 2 pounds fatty, boneless pork belly with skin 3 quarts oil 1 1/2 teaspoons kosher salt FOR THE SPICE MIX: 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1/8 teaspoon white pepper 1/8 teaspoon black pepper 3/4 teaspoon chili powder 1/8 teaspoon garlic powder Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes. Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl. Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin "cracks" or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve. Yield: 6 to 8 snack servings. Adapted from Real Cajun: Rustic Home Cooking From Donald Link's Louisiana, by Donald Link. From: The New York Times: Dining & Wine ~~~ appetizers-chadscracklin Chad's Cajun Cracklin For preparing my Cajun Cracklin Recipe you should use a cast iron pot and the deeper the better. A 3-5 gal pot will be adequate for this recipe. 1 gallon of Lard (or vegetable oil) 5-6 lbs of Pork Belly (skin attached and cubed 1" x 1") Should yield approximately 1 lb of cracklins Chad's All Out Seasoning (salt, pepper, garlic, onion, paprika, lemon powder, celery seed, clove) Purchasing this cut of pork may require a phone call to the local butcher. Secondly, you may have to cut up the pork belly. I recommend cutting it up in a semi frozen state. It is much easier since pork belly is very fatty and just a mess at room temp. To get started, heat grease to 350 degrees. Add cubed pork a little at a time to control an overreaction with the grease. Be sure no water or ice is present, as it will not mix well hot grease! This will temper the grease, so keeping high available is a must. Keep a grease thermometer handy and track the grease back to 350 degrees and maintain. At this point, stirring of the meat pieces is necessary until the pork is rendered. The goal is not to allow the meat to stick to the bottom. The pieces of meat will shrink down considerably and fit nicely in the pot once they cook for a while. Don't be concerned if their appears to be to little oil for frying. 5 lbs of pork bellies will yield only about a 1 lb of edible crackling! The pork should fry for about 50-55 minutues until golden brown then you must "pop" the skin on the pork. This the most important part of the process! This part will determine if your cracklins will have that crunchy outer that every one loves. Too "pop" the skin you should crank up the heat on the oil (up to 375 degrees) and listen for the "popping" sounds. 5-6 minutes of popping is adequate, then turn off the heat to the oil, as not to burn the crackilin or the oil. Have a paper towel lined pan ready and remove the cracklin fromthe oil. Season with Cajun seasoning and shake pan vigorously to coat all pieces of meat. Let cool before eating. The cracklins will not get crunchy until cooling takes place. From: Cajun Food Specialties ~~~ appetizers-beefliverpate Beef Liver Pate 1 lb beef liver 2 eggs 1 onion, diced 1/4 C red wine salt and pepper to taste Boil eggs and liver until eggs are hard boiled and liver is cooked through. Devein liver. In a skillet over medium heat, saute onion in red wine (and a small amount of oil if desired) until dry and well carmelized, about 30 minutes. Combine all ingredients in a blender or food processer and blend until smooth. Place liver and pesto, in separate bowls, onto a large serving tray. Fill the tray with sliced vegetables and serve. (I used carrots, celery, fennel bulb, sunchokes, and purple cabbage) By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ appetizers-chickenmacadamia Chicken-Macadamia Paté with Basil 2 poached, skinless chicken breasts 1 cup macadamia nuts 1/2 cup homemade paleo mayonnaise 1 medium onion, diced 1 Tbsp minced garlic 3 to 4 Tbsp fresh minced basil salt, pepper dill Cut up chicken breasts, place in food processor. Add nuts; pulse until assimilated. Add mayonnaise (more if you want it less firm, as a spread). Blend in onion, garlic, and basil. Add salt, pepper, and a bit of dill to taste. I've actually never put dill in and don't think I've missed it, but I sometimes go for extra basil. Chill for at least an hour. Good in tomato shells. From: Andrea in rec.food.cooking ~~~ appetizers-chickenlivermushpate Chicken Liver and Mushroom Pate 1 pound chicken livers 2 tablespoons olive oil 1 cup chopped fresh portobello or button mushrooms 1 small tart apple, chopped (3/4 cup) 1/2 cup chopped onion 6 cloves garlic, chopped 1 teaspoon dried thyme, crushed 1/2 teaspoon salt 1/4-1/2 teaspoon coarsely ground black pepper 1 cup hard apple cider or apple juice Rinse chicken livers under cold running water; remove fat and connective tissue. In a skillet heat oil. Cook livers with mushrooms, apple, onion, garlic, thyme, salt, and pepper until livers are browned with only slightly pink centers, stirring often. Add cider or juice; reduce heat. Simmer, uncovered, until liquid is nearly evaporated. Transfer to a food processor bowl. Cover; process until smooth. Press mixture through a strainer. Spoon into serving dish or individual ramekins. Cover and chill for at least 6 hours or for up to 3 days. Makes about 1-3/4 cups. From: Better Homes and Gardens [archive.org] ~~~ appetizers-liverpate Liver Pate Chicken fat (just pull the fat from the thighs or legs or any where you see the yellow fat attached to the skin). About a half hand full. 1 onion finely chopped, plus 2 or so minced for garnish 1 pound chicken livers 2 hard boiled eggs, plus 2 for garnish Render the chicken fat over medium heat in a frying pan-DO NOT brown the fat, just cook very slowly until the fat has been cooked out of the chicken skin. Discard the skin. Gently boil the livers and cool-save some of the liquid. Saute the onions in some of the chicken fat. Cool. Everything should be cool before processing. Put all ingredients EXCEPT cooled fat into a food processor and mix. Slowly add the fat and some of the reserved broth from the livers to desired texture. Salt and pepper to taste. Serve with the additional onions and chopped, boiled eggs. From: Jan in rec.food.cooking on Feb 11, 1999. ~~~ appetizers-chopliver Deli Chopped Liver 1 pound chicken livers, trimmed 2 medium onions, chopped 1/4 cup rendered chicken fat 1/2 tsp. pepper 2 hard-cooked eggs halved Broil chicken livers about 4 inches from heat, turning frequently, until browned outside and no longer pink inside, 5-10 minutes. Meanwhile, in a large skillet, cook onions in chicken fat over med. heat until golden brown, about 10 minutes. Scrape onions and fat into food processor. Add livers, and pepper, and pulse until coarsely chopped. Add eggs, and chop until desired consistency. Makes about 2 cups. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ appetizers-cucboats Cucumber Boats With Liver Pate Stuffing 4 cucumbers 100 g liverwurst or 100 g liver pate 1 hard-boiled egg 1 green onion, chopped 2-3 sprigs fresh dill salt, to taste pepper, to taste red caviar, garnish (optional) Wash and dry the cucumbers. Slice each cucumber into equal halves. Remove seeds and reserve. Cut off ends of cucumbers. In a small bowl, mash hard-boiled egg and liverwurst with a fork. Add cucumber seeds, green onion, dill and salt and pepper to taste. Mix well. Fill the hollowed out cucumbers with the mixture and garnish with the optional red caviar. Serves 8. From: quid_pro_quo on Food.com ~~~ eggs-istrianfrittata Istarska Fritaja OR Istrian Frittata A small handful of wild or regular asparagus a little water 4 eggs oil 2 thick slices prosciutto, cut into pieces To prepare the shoots of wild asparagus, gently bend the shoot and then break it where it's hard, and unbending. This part is very woody, and difficult to eat, but can be used to make asparagus stock. Cut the shoots into about 3 - 5 cm pieces. Warm the oil in a wide pan, and then add asparagus pieces to it. Cook on a low heat, until softened. Add a little water. This will evaporate quickly, and steam the asparagus slightly. When the asparagus is al dente, add the prosciutto pieces to it, and cook until the prosciutto is cooked, and it changes colour. Then add the eggs, and cook, stirring, until the eggs have set. SOURCE: As seen on TV. CUISINE: Croatian. From: Maninas: Food Matters ~~~ eggs-scrambledginger Scrambled Eggs with Ginger 4 fresh green chillies with skins removed (see How To Remove Chilli Skins) [archive.org] 2 tablespoons (30g or 1 oz) coconut oil 2.5cm (1 inch) fresh ginger root, peeled and finely chopped 1 small onion, peeled and finely chopped 6 eggs 1/4 cup (62ml or 2 fl oz) coconut milk 1/4 teaspoon (1ml) salt After removing chilli skins, remove and discard seeds and finely chop remaining chilli. Beat eggs, coconut milk and salt in a bowl and set aside. Heat oil in a medium size saucepan over a medium heat. Saute, or stir-fry, ginger and onion in the saucepan for 5 minutes. Reduce heat to low and add egg mixture to saucepan and mix well. Scatter chillies over mixture. Cook over a low heat until eggs are cooked. Serves 4. Serve hot. Recipe submitted by Sianne Marsh on 21 January 2009 Adapted from: Curry Focus [archive.org] ~~~ eggs-scrambledwithtarragon Scrambled Eggs with Tarragon & Tomatoes Fresh tomatoes and tarragon add a tantalizing taste to everyday eggs. Removing seeds from tomatoes-called seeding-makes a more attractive presentation. It only takes 2 minutes: slice the tomato in half across its middle. (Think of the tomato as the Earth and cut it in half across the equator.) With the end of a chopstick, scrape the seeds into a bowl, and discard. (I do this for salads to make serving and eating less messy.) Substitute basil or chives if you don't have fresh tarragon. 2 Roma tomatoes, halved, seeded, and chopped finely 6 medium to large chicken eggs or duck eggs, rinsed 1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried, crumbled tarragon 1 teaspoon extra-virgin olive oil or coconut oil Dash finely ground black or white pepper Wash, halve, seed, and chop tomatoes and set aside. Combine eggs and tarragon in a bowl. Whisk with a fork and set aside. Heat oil in a 10- to 12-inch skillet over medium-high heat until hot but not smoking. Tilt skillet to completely coat bottom and sides. Add egg mixture. Reduce heat to medium or medium-low. As eggs begin to set up (almost immediately), sprinkle with tomatoes and begin pushing cooked portion aside with a metal spatula and tilting pan to allow uncooked portion to run underneath. Repeat as eggs start to set. Keep moving spatula. Remove from heat when eggs are no longer running but still glossy and moist, about 4 minutes for single batch. Divide into 2 or 3 portions, transfer to serving plates, garnish with pepper, and serve. Variations: * Scrambled Eggs with Chives and Tomatoes: Replace tarragon with fresh or dried chives. * For a fluffier texture: Blend eggs with tomatoes in a blender or food processor. Stir herbs in by hand and cook as above. From: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert and Don Matesz ~~~ eggs-scrambledbasilwalnuts Scrambled Eggs with Basil and Walnuts 3 eggs 1/2 cup fresh basil, chopped 1/3 cup walnuts, chopped salt and pepper Whisk eggs in a bowl then place in a frying pan on medium heat, stirring constantly. When the eggs are almost cooked, add the basil and continue cooking for a further 1 minute or until eggs are fully cooked. Add salt and pepper to taste. Remove from heat and stir in the walnuts before serving. From: Tasty Planner: Carrie2525 [archive.org] ~~~ eggs-chorizoonions Chorizo and Onions Scrambled Eggs 3 large eggs (one serving) 1/8 cup diced onions 1/2 link chorizo sausage In a bowl, break the 3 eggs and scramble. Put in the diced onions and mix together. In a skillet, remove the chorizo sausage from the casing and fry on medium high. As the chorizo heats up, it will start to break down and the grease will start lightly covering the bottom of the skillet. Help break it up with the spatula. Once the chorizo is fried up (about 3 to 5 minutes), add the eggs and onions and quickly mix together. Continue cooking until done. From: Smoked and Grilled: Meats [archive.org] ~~~ eggs-chorizoconhuevos Chorizo Con Huevos 8 large eggs 1 Tablespoon oil 1 pound chorizo sausage 1 medium onion - diced 2 Serrano chilies - finely chopped 1/2 bunch cilantro leaves - chopped 1 large avocado - mashed your favorite salsa Heat the oil in a large skillet over medium heat. Fry the chorizo until browned - break up the sausage with a fork as it cooks. (Chorizo is darker in color than most sausages. It will look nearly burnt when browned, but if you look close it's a very deep brown hue.) Can drain off any excess oil. Add the onion and cook about 2 minutes until soft and translucent. Add the chilies and cook one more minute. Beat the eggs until frothy and add to the chorizo. Stir with a fork or spatula as you would to make scrambled eggs. Fold the cilantro in just before eggs are completely set. Serve with fresh salsa, and mashed avocado. This recipe makes 4 large servings. * A couple notes about this dish: chorizo is somewhat salty by nature so there's no need to add salt to the eggs as might be your habit; handle the Serrano chilies carefully - be sure to remove the seeds and pith and make sure you wash your hands after chopping. From: MrBreakfast.com: All Breakfast All The Time ~~~ eggs-fireyscrambled Firey Scrambled Eggs 1/4 tsp jerk seasoning paste 4 eggs Preheat an oiled skillet to medium-high. Combine all ingredients in a blender and blend on high for 15-20 seconds. Transfer to skillet and cook as desired. This method will give you big fluffy eggs every time, without any need for milk. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ eggs-cherokee Cherokee Green Onions and Eggs 3 Tbsp pork fat 2 bunches of wild green onions, whites and crisp green tops, trimmed and sliced in 1/4" rounds, or you may substitute shallots, chives, garlic (or "Chinese") chives, young leeks, or any combination for as much as half of the green onions. 1/4 cup water 7 large eggs or 6 jumbo eggs pepper (optional) Heat pork fat in a large heavy skillet over medium heat. Add green onions and turn in fat to coat. Lower heat, cover, and simmer for about 5 minutes. Uncover and add water. Cook over low heat for about 10 minutes more, stirring occasionally, until green onions are tender but not brown. If water is all absorbed, add more by tablespoons. Break eggs into the skillet and stir with a fork until they are scrambled. Raise heat to medium. Continue to stir until eggs are as cooked as desired. When they are nearly done, adjust the seasonings. Serves 3-4. Adapted from Regional American Classics, California Culinary Academy. ~~~ eggs-spicyturkishscrambled Spicy Turkish Scrambled Eggs 1 tablespoon extra virgin olive oil 1 red onion, finely chopped 1 medium green pepper, cored, seeded, and finely chopped 1 hot green chile, seeded and cut into thin strips 3 ripe tomatoes, peeled, seeded, and chopped Salt and freshly ground black pepper 4 large eggs Heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat. Add the onion and cook until soft, 6 to 7 minutes. Add the pepper and chile and continue cooking until soft, another 4 to 5 minutes. Add in the tomatoes, and salt and pepper to taste and cook uncovered, over low heat for 10 minutes. Add the eggs, stirring them into the mixture to distribute. Cover the skillet and cook until the eggs are set but still fluffy and tender, about 7 to 8 minutes. Divide between 4 plates and serve. From: Against the Grain: 150 Good Carb Mediterranean Recipes by Diane Kochilas ~~~ eggs-indiaomelet Recipes India: Egg Omelet 3 Eggs 1 Onion, chopped 4 Green Chilli (optional) 1/4 cup Coconut grated Salt, Oil - required 1. Beat the Eggs severely. 2. Mix chopped onion, rounded green chilli, salt and grated coconuts with eggs. 3. Heat oil on a medium-low heat, in a pan. 4. Pour the mixture in the form of Dosas and cook it on the both sides. Serve hot. by Mrs Annamma Philippose From: NewKerala.com [archive.org] ~~~ eggs-paleospinachomelet Primal/Paleo Spinach Omelet 2 eggs 1.5 cups raw spinach coconut oil, about 1 tbsp 1/3 c salsa 1 tbsp fresh cilantro Melt coconut oil on medium in frying pan. Add spinach, cook until mostly wilted. Beat eggs and add to pan. (Other optional ingredients: peppers, mushrooms, cheese, etc.) Flip once the egg sets around the edge. When it's almost done add the salsa on top just to warm it. Move to plate and add cilantro. Serves one. Submitted by SIENNAPINK2000 to SparkPeople.com ~~~ eggs-vanillablueberryomelet Vanilla Blueberry Omelet 2 eggs 1 tsp. vanilla extract coconut oil 1/2 c. blueberries Lightly beat two eggs and vanilla extract in a bowl. Heat 6" non-stick pan over medium heat. While pan is heating, heat half the blueberries in a saucepan until juices flow. Add coconut oil to non-stick pan and coat evenly. When thoroughly heated, add egg mixture. Swish once and let sit. When eggs are about 70% settled, swish again. There should be a nice crispy layer around the side of the pan. When it starts to separate from the side, add fresh and cooked blueberries to omelet, reserving a few for garnish. Crispy layer should really be pulling away from pan now. Use a fork to help fold the omelet over. Slide on to plate, top with reserved blueberry filling, and enjoy! Adapted from DBCLARINET at SparkPeople.com ~~~ eggs-avocadoshrimpomelet Avocado and Shrimp Omelet 6 eggs 2 Tbsp. chopped parsley 2 Tbsp. lemon juice, divided 1/4 tsp. salt 1/8 tsp. hot pepper sauce 1 large* ripe avocado, diced 1 1/2 Tbsp. avocado oil 3 oz. bay shrimp 3 parsley sprigs * Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Beat together eggs, parsley, 3/4 of the lemon juice, salt, and hot pepper sauce; reserve. Gently toss avocado with remaining lemon juice; reserve. Heat oil in an omelet pan. (Use a large omelet pan for four or more servings.) Pour egg mixture into pan. Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top. Scatter reserved avocado and shrimp over omelet. Fold omelet in half; heat another minute or two. Slide onto a warmed serving plate; garnish with parsley sprigs. To serve, cut omelet into wedges. From: California Avocado Commission ~~~ eggs-medomeletfennel Mediterranean Omelet with Fennel, Olives, and Dill 2 tablespoons olive oil, divided 2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved 8 cherry tomatoes 1/4 cup chopped pitted green brine-cured olives 5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper 1 1/2 tablespoons chopped fresh dill Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl. Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Top with fennel mixture. Sprinkle dill over. Using spatula, fold uncovered half of omelet over; slide onto plate. Garnish with chopped fennel fronds and serve. Adapted from: Epicurious [archive.org] ~~~ eggs-stirfryomelet Stir-Fry Omelet 3 eggs, beaten 1 carrot, matchstick cut 3 scallions, diagonal sliced I handful tiny broccoli florets Or whatever leftover veggies you have Bits of leftover cooked chicken, pork, beef, any meat you wish Safflower oil salt Heat oil in a wok or large cast iron skillet over medium heat, until hot enough to sizzle a drop of water. Add broccoli and carrots, stir fry 2 min. until soft. Add cooked meat, stir fry 1 min. until heated through. Add scallions and eggs, scramble. Add salt to taste. Serve. This is wonderful for when you find yourself craving Chinese fried rice! If you should happen to have a bag of frozen peas you need to get rid of, use them in this recipe too. Add them when you add the meat. From: Stacie and Ben's favorite Paleo Recipes [archive.org] ~~~ eggs-puffyomelet Puffy Omelet 4 eggs, separated 1/4 cup water 1/8 teaspoon pepper 1 tbsp. coconut oil or pork fat Beat egg whites and water in small mixer bowl until stiff but not dry. Beat egg yolks and pepper in another bowl until very thick and lemon colored, about 5 minutes. Fold into egg whites. Heat coconut oil in 10-inch ovenproof skillet until hot enough to sizzle drop of water. Pour omelet mixture into skillet; level surface gently. Reduce heat. Cook slowly until puffy and light brown on the bottom, about 5 minutes. (Lift omelet at edge to look at color.) Cook uncovered in 325 degree oven until knife inserted in center comes out clean, 12 to 15 minutes. Tilt skillet; slip pancake turner or spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm plate. Adapted from Pam at http://www.ilovejesus.com/lot/locarb/ [now dead] ~~~ eggs-favorite My Favorite Dinner Omelet 1 cup of chopped fresh spinach 4 chopped green onions 1 clove of fresh chopped garlic 1/2 cup of portabella mushrooms 3 eggs 1/4 cup V-8 juice pepper, cayenne pepper to taste Saute chopped vegetables in hot olive oil. Beat eggs, V-8 juice and seasonings in bowl. Pour eggs over sautéed vegetables and cook until firm. Flip omelet and cook other side until firm. Garnish with fresh tomato slices and serve. From Binnie Betten ~~~ eggs-frozia Frozia 6 eggs 1 bunch fresh spinach chopped (a box of frozen will do if you do not have fresh) 1/2 tsp hot pepper flakes Olive oil Salt and pepper Scramble the eggs in a bowl. Add the spinach, salt and pepper. (If using frozen spinach, defrost it first in microwave and then drain it well.) Scramble together. Heat a large non-stick skillet with about 1/2 cup olive oil. Depending on how big your non-stick skillet is depends on the amount of oil. My oil is usually 1/4" deep. When the oil is hot put the hot pepper flakes in then pour the mixture in. When it starts to cook on the bottom, flip it over. I usually break it up into about 6-7 sections and flip it. I do not like it to turn brown on the bottom so I keep flipping it around until it is cooked through. Try not to cook it until it is dry, take it out when it is medium scrambled. Let cool and eat. Adapted from: http://ilovetocook-ellie.blogspot.com/2011/04/frozia.html Now dead. ~~~ eggs-groundlambeggplant Ground Lamb and Eggplant Omelet In the eastern reaches of the Mediterranean, ground lamb is a meat for all occasions, used to stuff vegetables, to top open-faced and sealed pastries, and, here, in this unusual Egyptian recipe, to embellish an otherwise simple egg dish. 1 large eggplant (about 1/2 pound), cut into 1/2-inch cubes Salt 1 tablespoon olive oil 1/2 cup chopped onion 1/2 pound ground lean lamb, preferably from the shoulder 2 garlic cloves, minced 2 tablespoons tomato paste diluted with 2 tablespoons water Freshly ground black pepper 8 large eggs 1/2 cup finely chopped flat-leaf parsley 1 scant teaspoon ground cumin 1 teaspoon ground coriander Salt the eggplant cubes in layers in a colander and set aside for 1 hour. Rinse well and pat dry. Heat the olive oil in a large nonstick skillet over medium heat, add the onions, and sauté for 4 to 5 minutes, until they soften. Add the eggplant and continue sautéing until the eggplant is lightly browned and tender. Using a slotted spoon, remove the eggplantonion mixture and set aside. Add the lamb to the skillet and cook, still over medium heat, stirring, until browned. Add the garlic and tomato paste mixture and season with saltand pepper to taste. Lower the heat and cook for about 20 minutes, until the lamb is cooked through. While the meat is cooking, beat the eggs, parsley, cumin, coriander, and salt and pepper to taste together in a large bowl. Drain off as much of the fat from the skillet as possible. Add the eggplant and onion mixture and toss. Pour in the eggs and tilt the pan to distribute the eggs evenly all over the skillet. Reduce the heat to low, cover, and cook until the eggs are set, 10 to 15 minutes. Remove from the heat, cut into 6 wedges, and serve. From: Against the Grain: 150 Good Carb Mediterranean Recipes by Diane Kochilas ~~~ eggs-friedeggssweetpotato Fried Eggs with Sweet Potato Hash 2 Tbs coconut oil 1 medium sweet potato or yam, diced into 1/2" cubes 1/2 yellow onion, diced 2 nitrite/nitrate free sausages, sliced 1 medium bell pepper, diced 4 eggs freshly ground black pepper 1. In a large skillet, heat coconut oil over medium heat. 2. Add the onions and sweet potatoes, and sauté for 5 minutes. 3. Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened. 4. Add bell peppers and 1 Tbs of water. 5. Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently. 6. Meanwhile, fry eggs in coconut oil. 7. Season with freshly ground black pepper and serve over sweet potato hash. From: Tastebook [Insecure link: https://www.tastebook.com/recipes/3067978-Fried-Eggs-with-Sweet-Potato-Hash] ~~~ eggs-veggiehashwitheggs Paleo Breakfast Veggie Hash With Eggs You can substitute the squash with whatever vegetables you have handy or in the freezer. 2 tablespoon extra virgin olive oil 2 garlic cloves, minced 1/4 cup sweet white onion, chopped 1 cup yellow squash, chopped 1/2 cup mushroom, sliced salt and pepper 1 cup cherry tomatoes, halved 1 cup fresh spinach, chopped 4 eggs, poached or cooked any style Heat large non-stick skillet over medium heat. Add olive oil to pan. Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete. At this point add salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating. While finishing this prepare eggs to your liking (I like over medium as this is easiest) in another pan. To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person. This is nice served with a side of bacon, and some avocado. Adapted from Marycat at Food.com ~~~ eggs-huevosrancherossalsa Huevos Rancheros Salsa 2 pounds fresh ripe tomatoes, peeled and coarsely chopped 2 to 3 serrano or jalapeño chiles, seeded for a milder sauce, and chopped 2 garlic cloves, peeled, halved, green shoots removed 1/2 small onion, chopped 2 tablespoons oil Salt to taste 4 to 8 eggs (to taste) Chopped cilantro for garnish Place the tomatoes, chiles, garlic and onion in a blender and purée, retaining a bit of texture. Heat 1 tablespoon of the oil over high heat in a large, heavy nonstick skillet, until a drop of purée will sizzle when it hits the pan. Add the purée and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you fry the eggs. Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won't need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place one or two fried eggs on each plate. Spoon the hot salsa over the whites of the eggs, leaving the yolks exposed if possible. Sprinkle with cilantro and serve. Adapted from: The New York Times: Fitness & Nutrition: Recipes For Health ~~~ eggs-myras Myra's Chopped Egg and Onion 12 hard boiled eggs, peeled 1 small onion, diced fine 1/3 cup schmaltz White pepper to taste Chop the eggs to your own preference (I prefer pretty finely chopped eggs). Set aside. Saute the onion in the schmaltz until it starts to brown. Add the onion and schmaltz to the chopped eggs and mix well. Add pepper to taste, and chill. Makes about 4-6 servings. Note: You can spread this on celery! You can substitute a paleo oil for the schmaltz. From Betty (tguyer at Juno) ~~~ eggs-myras2 Myra's Chopped Mushrooms, Eggs and Onion 1 medium onion, finely diced 1/4 cup schmaltz or paleo oil 10-12 medium white mushrooms, finely chopped 12 hard boiled eggs, peeled and finely chopped Freshly ground black pepper to taste Saute the onion in the schmaltz or oil until golden brown. Add the mushrooms and saute another 5 minutes or so, stirring frequently, until mushrooms are softened and turned dark. Remove from heat and let cool. Mix together with the eggs and pepper. Chill until ready to serve. Makes 6 to 8 servings. Note: I really like this as an appetizer. From Betty (tguyer at Juno) ~~~ eggs-huevosrancheroscookinglight Huevos Rancheros [Cooking Light] 1 (14.5-ounce) can no-salt-added tomatoes, undrained and chopped 1 (4.5-ounce) can chopped green chiles, undrained 2 tablespoons chopped fresh cilantro 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon pepper 2 eggs 2 tablespoons chopped green onions Combine the first 7 ingredients in a large nonstick skillet; stir well, and bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes. Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon. Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon green onions over each serving. Adapted from: Cooking Light, September 1995. ~~~ eggs-masala Recipes India: Egg Masala 4 Eggs 2 Onion 1 stem Curry Leaves 1/2 tsp Garam masala 1 1/2 tsp Chilli powder (optional) 1 tsp Coriander powder 1/2 tsp Turmeric powder Coconut oil Salt 1/2 tsp Mustard 1. Boil eggs and remove the shells. 2. Slice onion into long pieces. 3. Mix together garam masala, coriander powder, turmeric powder and chilli powder. 4. Heat coconut oil in a pan or kadai, splutter mustard seeds in it. 5. Add onion, curry leaves and fry till golden 6. Add the masala paste and salt, stir well. 7. Finally, add the egg pieces and mix the contents well. 8. Remove from fire. by Mrs Annamma Philippose From: NewKerala.com [archive.org] ~~~ eggs-indiacurry Recipes India: Egg Curry 5 Eggs 1 1/2 tsp Chilli Powder (optional) 1/2 tsp Turmeric Powder 1 tbsp Coriander Powder 1 tsp Garam Masala 2 Onion 5 Green Chilli (optional) 1 1/2 cup Coconut Milk 1/2 tsp Pepper 2 tbsp Coconut oil 1/2 tsp Mustard 2 Red Chilli (optional) 2 stem Curry Leaves Salt to taste 1. Boil the eggs, remove the shells and slit into half. 2. Mix together coriander powder, turmeric powder, chilli powder, garam masala, pepper powder and make it to a fine paste. 3. Slice Onion and slit Green chilli. 4. Boil it with Water, Salt and masala paste. 5. Add Coconut milk and simmer for a minute. 6. When it starts to boil, add eggs. 7. Stir it well and remove from fire. 8. Heat coconut oil in a pan or kadai. 9. Splutter mustard seeds, add curry leaves and Red chilli. 10. Pour this to the egg dish. by Mrs Annamma Philippose From: NewKerala.com [archive.org] ~~~ eggs-chaat Recipes India: Egg Chaat 4 Eggs 1 Tsp Coconut Sugar 1 Tsp Tamarind Paste 1 Tsp Chat Masala 3/4 Tsp Red Chili Powder (optional) 1/4 Cup Tomato Sauce (or canned pumpkin/butternut) 2 Tbsp Chopped Coriander Leaves 3 Green Chilies (optional) 2 Onions Salt to Taste Boil the eggs. Chop onion, green chilies and eggs. In a pan, boil sugar and tamarind paste with little water. Keep stirring till it becomes thick chutney. Mix all the Ingredients: and add salt to taste. by Mrs Annamma Philippose From: NewKerala.com [archive.org] ~~~ eggs-avocadopoachedeggdiablo Avocado Poached Egg with Diablo Sauce 1 teaspoon olive oil 1 garlic clove, finely chopped 1 (15-ounce) can fire roasted crushed tomatoes 1/4 teaspoon smoked sweet paprika (plus more for garnish) 1/2 teaspoon salt 1/4 teaspoon pepper 1 large avocado, halved and pitted 2 medium eggs, room temperature Prepare Diablo Sauce at least 20 minutes before starting eggs. In a large skillet, heat oil until hot. Add garlic; cook and stir until fragrant. Stir in tomatoes, paprika, salt and pepper. Bring to a boil; reduce to a simmer 20 minutes, stirring frequently. When sauce is almost finished, place a steaming basket over 1-inch of water; bring water to a simmer. Meanwhile, cut a thin slice from the bottom of each avocado half to create a flat surface. Without breaking through the base, carefully scoop out some of the avocado flesh to create a larger indentation. Season with salt. Into each avocado half, crack one egg; season with salt. Place avocado halves in steaming basket; cover until eggs are poached, about 5 to 7 minutes. Transfer each avocado half to a serving plate. Sprinkle with paprika and serve with Diablo Sauce. From: Avocados From Mexico [Dead link: https://www.avocadosfrommexico.com/recipe-Avocado-Poached-Egg-with-Diablo-Sauce.html] ~~~ eggs-paleofrittata Paleo Frittata 3 servings egg whites 4 eggs 1 tbs of extra virgin olive oil 1 package of frozen Artichoke hearts (or any other variety of veggies) Use olive oil to line the pan. Throw in artichokes. Whip 3 servings of egg white and 4 eggs together. Cover veggies. Put in oven at 350 until light brown on top. Number of Servings: 4 Submitted by D2THEMARIE to SparkPeople.com ~~~ eggs-paleoomeletmuffins Paleo Omelet Muffins 8 eggs 8 ounces cooked ham, crumbled [ham isn't paleo. find another meat] 1 cup diced red bell pepper 1 cup diced onion 1/4 teaspoon salt (optional) 1/8 teaspoon ground black pepper 2 tablespoons water Preheat oven to 350°F. Grease 8 muffin cups or line with paper liners. Beat eggs together in a large bowl. Mix meat, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes. Yield: 8 muffins. Tested by AllRecipes Test Kitchen. Submitted by Becki. Recipe's Page ~~~ eggs-easykalequiche Easy Kale Quiche Equipment: glass pie pan, microwave safe bowl olive oil 1/4 cup raw sesame seeds 1 bunch dinosaur kale 3 eggs, 2 egg whites 2 cloves minced garlic 1 cup chopped onions 1/2 cup chopped Canadian bacon [not GRAP] 1 tsp stone ground mustard 1/4 tsp salt 1/4 tsp pepper Preheat oven to 375 degrees. Grease a pie pan with olive oil and then coat pan with sesame seeds, shaking and turning pan to cover totally. Set aside. Wash kale and remove tough ribs from leaves. Place kale in a microwave safe bowl and microwave on high for one minute, (The goal is to get the kale tender but still crisp. You may require more or less time depending on your microwave.) Add garlic and onion to bowl and microwave for one more minute until kale is tender. Let sit until warm, then squeeze out excess moisture and chop kale mixture. Return to bowl. Break eggs into bowl and add egg whites. (You can substitute 1 whole egg for the egg whites for a richer dish). Beat the eggs into the mixture with a fork. Add Canadian bacon, salt, pepper and mustard, mix well. Pour mixture into prepared pie pan and bake for 20-30 minutes until top looks dry and puffy. Remove and cool. By Katy. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ eggs-eggsinanest Eggs In A Nest This simple variation on baked eggs seems like something kids would get a kick out of because it looks like an egg in a nest when done. They're quick and easy to make but require 1 cup ramekins or other small oven safe dishes to bake the eggs in. For each nest: 2 green onions 1 egg olive oil or other fat to grease dish with salt and pepper 1/2 chopped tomato Preheat oven to 350. Grease dish generously, add salt and pepper to taste and set aside. Cut the whites off the green onions, set the green tops aside. Chop the whites. Saute' the green tops and chopped whites in a small amount of oil or in a non-stick pan until wilted. (Alternately, you can put the green onions in a microwave safe dish and microwave for 30 seconds or so, depending on your machine, until the onions are wilted.) Place the onions in the ramikin and make a hole in the center to form the "nest". Break egg into the hole. If desired, add a little oil on top to keep the top of the egg from drying out. Place cup in a shallow baking pan filled 1/2 inch deep with water. Bake for 15 minutes or until top of egg is opaque and firm looking. Garnish with tomato and enjoy. Variations: Place a lightly cooked slice of bacon in the bottom of the cup before filling with onion. Use other slightly cooked veggies to make the nest, such as spinach or curried onions, tomatoes and okra. By Katy. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ eggs-birdsnest Bird Nests (Paleo) 2 eggs 1/2 cup Coconut, shredded 2 TBSP Almond Flour Salt, just a pinch 1. Start by separating your two eggs. Do this gently. You do not want to break your yolk. 2. In a mixing bowl, whip your egg whites until white and stiff. I use a hand mixer for this. You can whisk it (takes forever) or use a standard counter mixer with a whisk attachment. This is turning your egg whites into meringue. Your meringue peaks should be stiff! 3. Gently fold your coconut and almond flour into the meringue. 4. Lay down a silicon baking mat or a piece of parchment paper onto a baking sheet. On top of this, you will want to create "nests" of your meringue. Leave a small indention in the center of your nest. 5. Place one yolk in the center of each nest. Sprinkle over your nest and yolk, a little bit of salt. I like to use alalea salt (Hawaiian pink) because it's a little flavorful compared to regular sea salt. 6. Bake at 375F for 13-15 minutes. From: Lonely Hepkat ~~~ eggs-broccolibaconfrittata Broccoli Bacon Frittata Frittata are very versatile. They can be breakfast, brunch, an appetizer, a starter or the main course of any dinner. 3 eggs 2 tbsp. canned coconut milk 1 cup broccoli florets 3 scallions, sliced thin 2 strips bacon, cooked and crumbled [not GRAP] Bacon fat or oil for cooking Salt and pepper to taste Preheat oven to 450 degrees. Steam broccoli florets for approximately 3 minutes, or until just beginning to soften. Set aside. Whisk together eggs, coconut milk, salt and pepper. Add cooking oil of your choice to a small skillet over medium heat. Toss in broccoli and bacon, tossing several times to ensure even distribution. Mix in egg mixture. Add scallions, stirring once to distribute. Bake at 450 degrees for approximately 15 minutes, or until top of frittata is fluffy and center is set. Suggestions: - To get a cheesy taste you could add nutritional yeast. - Add chopped tomatoes to the mix. - Add slices of tomatoes on top before baking. Adapted from: Uncle Jerry's Kitchen, was cbsop.com ~~~ eggs-baconrings Baked Eggs in Bacon Rings 6 strips nitrite-free bacon or fresh pork side melted bacon fat for brushing tins 4 slices tomato, each about 1/2 inch thick 4 eggs pepper to taste chopped onions (optional) Preheat the oven to 325. Cook bacon in a skillet over medium heat until it begins to shrivel, about 3 minutes. Remove from heat. Brush 4 cups in a muffin tin or 4 small ramekins with bacon fat. Place a tomato slice in the bottom of each cup. Circle the inside of each cup with 1 1/2 strips of bacon. Break an egg into each muffin cup and season with pepper. Can add chopped onions. Fill any unused tins with water to protect them from burning. Bake in the oven for 20 minutes. To serve, loosen the edges of the eggs with spatula and transfer the eggs to plates. Serves 2. Adapted from Dr. Atkins' Quick and Easy New Diet Cookbook ~~~ eggs-huevosrancherospoorkids Baked Huevos Rancheros [Poor Kid's] 1 15 ounce can diced tomatoes (with or without chiles) 1 or 2 eggs 1 green onion, sliced fine, white and green parts separated Salt and pepper to taste Preheat oven to 375 degrees F. Pour can of diced tomatoes into a skillet or small saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, for 15 minutes, until liquid is reduced. Add salt and pepper to taste. (Note: I added 1/4 cup water to the tomatoes before simmering to reduce and perhaps won't do this next time.) Line the bottom of an ovenproof dish with the chopped white part of the green onion. I used a 5-inch individual ramekin to bake one egg, but you could use a slightly bigger dish if baking two eggs. Once tomato is reduced, you will have about one cup of tomato goodness. If baking one egg, pour 1/2 cup reduced tomato into ramekin. If baking two eggs, use all the reduced tomato. Make one (or two) well(s) in tomato and crack egg(s) into well(s). Bake in preheated oven for 13-15 minutes, until white appears to be set. Let dish set for 5 minutes before eating. Adpated from: baketivities blog ~~~ eggs-huevosrancherosmimis Baked Huevos Rancheros [Mimi's] 2 medium onions 3 large fresh tomatoes, chopped or 1 large can tomatoes 1 (6 oz.) can tomato paste 2 large bell peppers, chopped or a package frozen bell peppers Cumin/Rosemary to taste eggs, 12-18, as needed 1 (4 oz.) can chopped green chilies, optional 1 2 1/2 oz.) can sliced black olives, optional Preheat oven to 425 degrees F. Fry onions and peppers in a small amount of oil until onions are translucent. Add cumin and rosemary. Mash tomatoes and add to onions (with liquid), with tomato paste. Simmer 10-15 minutes. Transfer to baking dish. Break eggs on top. Bake at 425 degrees, 20-30 minutes. Adpated from: Mimi's Cyber Kitchen [archive.org] ~~~ eggs-cococustard Coconut Custard 1 14 oz can coconut milk 1/8 C raw honey 1/4 t nutmeg 2 eggs Combine all and pour into custard cups or a casserole baking dish (about 6" x 8" or so). Top custard with another 1/4 t nutmeg if desired. Insert custard cups or baking dish in a larger pan and fill with hot water half way up the side of your custard pan. Bake in a 325 degree oven. 30 minutes for cups, 1 hour for dish. Done when a knife comes out clean. From: Patti Vincent ~~~ eggs-paleopumpkincustard Paleo Pumpkin Custard I love pumpkin pie and this recipe helps me get that taste without breaking Paleo guidelines! 1 cup canned pumpkin purée (NOT pie filling...good ole plain pumpkin) 1 tsp cinnamon 1/4 tsp ground ginger pinch of sea salt nutmeg to taste 2 whole eggs 2 egg whites (love me extra protein) honey or maple syrup to taste (I used about 1/4 cup stevia or less) 1 tsp vanilla extract 1 cup coconut milk (or any nut milk would work) Pre-heat the oven to 350 degrees. Set a pot of water to boil (enough to fill the baking pan as directed later in this). Combine the pumpkin and all the spices in a large bowl. In another, smaller bowl, beat the eggs and add the sweetner, milk, vanilla to them. Whisk the egg mixture in with the pumpkin mixture and mix well. Pour the custard mix into the ramekins, evenly as possible. (mine filled 5 of them) Place the individual custards in a baking pan and pour the hot water around them into the baking dish (careful not to splash into them), water should come up to 2" or so around them (more than half way). Bake for 60 mins or until a toothpick inserted into the center comes out clean. Enjoy warm or chilled. Serving Size: Makes 5-6 small custard cups worth. Depends on size. Submitted by ENOUGHALREADY10 to SparkPeople ~~~ eggs-pumpkincustard Pumpkin Custard 1/4 C raw honey 1/2 t salt 1 t cinnamon 1/2 t ginger 1/4 t cloves 2 eggs 15 oz can pumpkin or 1 3/4 C cooked pumpkin 1 1/2 C coconut milk Mix all and bake at 400 for 15 minutes, then 350 for 40-50 minutes. Custard is done when a knife can be inserted in the center and comes out clean. From: Patti Vincent ~~~ eggs-quichecrust Quiche Crust, or Nutty Nut Patty 1 cup sunflower seeds 1 cup almonds 3 carrots 1 garlic clove 1 beet 2 celery stalks 1/2 onion 1/2 cup parsley lemon juice Soak sunflower seeds and almonds separately for eight to 12 hours and rinse. Alternate putting the sunflower seeds, almonds, carrots, garlic and beets through the food processor or blender and into a bowl. Stir the mixture adding finely diced celery, onion, bell peppers and parsley, spicing with lemon juice to taste. Form into a crust shape or patties 1/2 inch thick by two to three inches round. Warm in dehydrator at 105F until warm or a low temperature oven-200F From Susan Carmack ~~~ pancakes-paleopalpancakes Paleo Pal Pancakes 2 ripe bananas 1/3 cup coconut flour 6 eggs 1/4 cup coconut milk 1 teaspoon vanilla extract 1 teaspoon cinnamon 1) In a medium-sized mixing bowl smash the bananas until smooth. *Kid Job: Mash those bananas! 2) Add the remaining ingredients and whisk together until well blended. *Kid Job: Help to pour in the coconut milk, sprinkle in the cinnamon, measure the vanilla, crack the eggs (with an adult helper), and whisk! 3) Grease a large skillet or griddle with coconut oil and heat over medium heat. Scoop about 1/4 cup of the mix per pancake onto the hot griddle or skillet and cook for 1-2 minutes on each side. Makes 11 pancakes. From: Paleo Pals: Jimmy and the Carrot Rocket Ship by Sarah Fragoso Reprinted with permission from Victory Belt Publishing ~~~ pancakes-vanillacocowaffles Vanilla Coconut Waffles 4 eggs 2 tablespoons vanilla extract 1/2 cup full fat coconut milk 2/3 cup organic apple sauce 2 egg whites 1 1/2 cups almond flour 1/2 cup coconut flour 1/2 teaspoon sea salt 1 teaspoon baking soda 1 tablespoon cinnamon Dash of fresh ground nutmeg Mix all the wet ingredients, except the egg whites. Beat the whites to foamy peaks with a pinch of salt. Mix all the dry ingredients. Slowly fold in the dry ingredients to the wet ingredients. Then continue to fold the mixture with the egg whites trying to preserve as much volume as possible. Cook as directed on waffle maker. Servings: 8 waffles depending on waffle maker. Recipe submitted by Kyle, Kent, WA Egg yolks can be used to make aioli. Recipes are with Mayonnaise. Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one egg yolk in each ice cube cavity of a tray. After frozen put in bag. From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ pancakes-cocoflourwaffle Coconut Flour Waffle 1 whole egg 2 egg whites 1 tablespoon coconut milk 1 teaspoon melted coconut oil 1 1/2 tablespoon coconut flour 1/2 tablespoon honey 1/4 teaspoon baking soda Pinch of salt Bring all ingredients to room temperature. Whisk the egg, egg whites, coconut milk and coconut oil together in a medium bowl. Sift the coconut flour, sugar, baking soda and salt into the egg mixture. Whisk well to combine into a smooth batter. Pour batter into a pre-heated and pre-greased waffle iron and spread slightly. Press the waffle iron down and cook for at least 5 minutes. Let waffle cool before carefully removing from the waffle iron. Serve with maple syrup, honey and cinnamon. Servings: 1 Large Belgium Waffle. Recipe submitted by Brandon, Houston, TX Egg yolks can be used to make aioli. Recipes are with Mayonnaise. Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one egg yolk in each ice cube cavity of a tray. After frozen put in bag. Adapted from: Tropical Traditions: Free Coconut Recipes ~~~ pancakes-zucchinipancakes Zucchini Pancakes 1 medium stalk zucchini, ends removed and coarsely grated 2 eggs 2-3 tablespoons coconut oil 1 teaspoon red onion, chopped freshly ground black pepper 2-3 fresh basil leaves, minced 1 teaspoon coconut flour salt, to taste Grate zucchini into a bowl. Add eggs and mix thoroughly. Start heating oil in a large skillet. Add onion, black pepper and basil to the zucchini. If the batter looks too liquidly, add a bit of coconut flour just to thicken slightly. When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat till pan is full. It's OK if the pancakes run together. When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. If they have stuck together, cut them in the skillet and flip them individually. When golden brown on the second side, remove pancakes. Drain on paper towels. Recipe submitted by Simi, Los Angeles, CA Comment by Stacie: Loved this! Added chopped green peppers and just a few dashes chili powder. Adapted from: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ pancakes-silverdollarmacflaps Silver Dollar Mac Flaps 1/2 cup macadamia meal or flour 1 small banana or 1/2 large 2 XL eggs Heat and oil griddle over low/medium low heat (macadamia doesn't burn as easily as coconut flour) Place macadamia meal/flour and banana in a food processor and process until smooth Add eggs and process until smooth Pour approximately 1 - 1 1/2 tablespoon(s) batter onto griddle and cook until a bit puffed and edges are slightly dry, about 2 minutes. Flip and cook about 1 minute more or until lightly browned. Yield: 25 2" pancakes From: CaliMac Nut Company [archive.org] ~~~ pancakes-paleowaffles Paleo Waffles These waffles are 100% paleo and gluten free - no flour! They are super yummy. For an extra kick, add fresh or frozen (non-sweetened!!) fruit or a bit of honey. 4 Eggs 3 Bananas 1/2 to 1 cup almond butter Mix all ingredients together in the blender and use as normal waffle or pancake batter. Number of Servings: 8 Submitted by JENNGAUER to SparkPeople.com ~~~ pancakes-paleopumpkinpancakes Paleo Pumpkin Pancakes 2 eggs 1/2 cup canned pumpkin 1/2 cup almond butter 1/2 tsp cinnamon 1/4 tsp vanilla 1/4 tsp nutmeg 1 tablespoon honey Mix everything together at once. Heat the pan as you would for regular pancakes- use coconut oil to grease the pan. Cook until the edges stiffen up- these won't bubble as regular pancakes do. Flip once and serve with maple syrup. Serving Size: Makes 2 large pancakes. Number of Servings: 2 Submitted by TELISA123 to SparkPeople.com ~~~ pancakes-arrowrootpancakes Arrowroot Pancakes I tried converting Susan Carmack's pancake recipe to an egg-free recipe using arrowroot. I used way too much arrowroot! But it did coagulate the pancakes! Based on what I learned from my botched experiment, here is the formula I think should work great: 1/2 cup coconut milk 1/4 cup almond flour 1/4 cup pecan meal or walnut meal 1 T arrowroot flour (I used a few tablespoons! Too much!) a drop of honey, especially if you won't be using maple syrup. The pancakes are snow white without the pecans or walnuts, and didn't look very appetizing. But they are delicious! By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ pancakes-germanpancakes German Pancakes 1/4 cup oil of choice (oil replaced 1 cube butter) 1 dozen eggs whipped (I used organic from my neighbor) 1 cup sunflower meal (almond meal works great also) or any kind of nut meal or nut flour) 1 cup ground coconut meat (optional, if omitting you may want to double the nut flour, you can find unsweetened coconut at a health food store, it has not powdered sugar) dash of salt 1 teaspoon cinnamon Pour oil in an 11x13 baking dish. Spread around and heat in 325* oven for 5 minutes. In large mixing bowl, beat together all ingredients. Remove pan from oven, pour mixture into pan. Replace in oven and bake for 15-20 minutes, until sides start to pull away and center is starting to crack. Remove from oven, slice into squares and serve. My kids like maple syrup, honey, nut butters or puréed fruits on top. Serve with favorite topping, or none at all. Peach chutney is very good on top!! You can also replace the cinnamon with oregano, rosemary, thyme, any other spice or herb and make a dinner meal out of it. Pesto, tomato, any kind of sauce is yummy on top. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ pancakes-sweetpotatopancakes Shredded-Sweet-Potato Pancakes (4 suggestions) 1. I make shredded-sweet-potato pancakes either for brunch or for a drifting-toward-dessert course. They generally include some kind of chiles (either powdered or fresh) and onions, and I like to serve them with a lime-honey yogurt. There's no recipe; I just shred the sweet potatoes, mix with chopped onions (or shallots) and either chopped chiles or powdered chiles (I've used guero chiles, serrano chiles, powdered California chiles, and cayenne. All are good, but different.) Form into pancakes and cook in a skillet over medium heat until crisp outside and tender inside. 2. Cut some ham and onions into shreds and toss with some of the shredded sweet potatoes and either curry powder or garam masala. Cook in oil, preferably over medium-low heat in a cast-iron pan, until browned on the bottom. Flip and continue cooking until browned on the other side. 3. Toss with chopped shallots and powdered California chiles. Form into pancakes and cook over medium-high heat until browned on both sides. Squeeze lime juice over. 4. Mix shredded sweet potatoes with chopped raw shrimp, egg whites, ground coriander, ground allspice, salt, and black pepper. Form into disks and fry until crisp. Adapted from: Bob Terwilliger in rec.food.cooking - 8 May 2010 / 8 Oct 2011 ~~~ pancakes-pancakes Paleo Pancakes 1 egg 1/4 cup of ground almonds 1/4 cup of coconut milk Cook as regular pancakes in coconut butter or other fat or if you are raw/paleo, drink it or eat as a pudding. Sometimes I cook this as I would an oven pancake: Preheat oven. Heat the pan (a cast iron frying pan works the best) in a 425F oven until hot, add some olive oil, coconut butter, or coconut oil to the pan (1 tablespoon) and then add the egg mixture. Cook for 10 minutes. No turning. It won't puff up like the ones made with rice flour instead of almonds, but it tastes good. There are many recipes for Puffed or Oven pancake on a Search, but almonds make it paleo and in my opinion more tasty! It resembles Yorkshire Pudding, but with almonds it doesn't puff up very well. The pancake simply slides out of the pan because of all the grease, so it shouldn't break apart. From: Susan Carmack ~~~ pancakes-blueberrypancakes Blueberry and Walnut Pancakes Per person: 1/2 cup walnut meal (finely ground walnuts, should look like a course flour) a little sea salt 1/2 ??? teaspoon baking powder from the health food store - no aluminum 1 whole organic egg 1/2 cup pure water 1 1/2 teaspoons walnut oil Tons of chopped walnuts Tons of blueberries I only make them once a year and vary the ingredients. I make sure the batter is thick enough to support the blueberries and chopped walnuts though because my pancakes don't look much like regular Bisquick pancakes! In mine, I go very heavy on the fruit and nuts with just a little thick batter to support them. As best I can remember, they are made something like this (but it's only a guess!!!): I cook each pancake in a little walnut oil, flip once and serve with a very small amount of warm, pure maple syrup. Obviously, this is a "once or twice in the fall" type meal. I always serve it with a large amount of sausage, bacon, etc. From: Kathryn P. Rosenthal ~~~ pancakes-fauxpotato Faux Potato Pancakes 3 green plantains 1 shallot 2 large eggs 1 portabello mushroom (optional) Coconut milk Spices (to taste): Curry Powder Paprika Mustard Powder Salt Pepper Peel the plantains and cut them into 1-2" chunks. Peel the skin off the shallot and chop it into 4-6 pieces. Put them in the food processor. Break the eggs and add them to the food processor. Start on low. While the food processor is running, slowly add coconut milk and the spices. If any of the material starts collecting in the bottom of the food processor, stop the processor and use a rubber spatula to mix it up a little. When the contents are the right consistency to make the pancakes, put into a bowl. Pre-heat a large non-stick skillet and use a small ladle or large spoon to add the batter to the skillet. When you serve the pancakes, serve the chilled Avocado "Sour Cream" on the side, so people can add it as they wish. This will make a filling breakfast for 3 people. By Larry Tagrin. Posted to the PaleoFood List on 24-May-2012. ~~~ pancakes-almondflourhomemadetortillas Almond Flour Homemade Tortillas 1 Tbsp finely ground flax seeds 3 Tbsp boiling water 3 cups almond flour 1 tsp sea salt 1 free-range egg, lightly beaten 2 tsp honey (it really needs the little bit of honey to bind) In a small bowl, let flax sit in boiling water for about 5 minutes. In a separate medium bowl, mix together the almond flour and sea salt with a fork. Add the egg, flax mixture and honey, one at a time, to the almond flour. Stir until it forms a firm dough that isn't too sticky to handle. If it is too sticky, add more almond flour until you can easily roll it into a ball. Cut the ball in into quarters. Cut each of the 4 pieces in half making 8 pieces total. (I lack a tortilla press. If you're in the same boat, follow these steps..) Place a strip of all natural waxed paper on your counter. One at a time, take a piece of dough and roll it into a ball with your hands. Place the piece of dough in the center of the waxed paper. Place another strip of waxed paper over the dough ball. Use a rolling pin to roll out the dough until it is as thin as you can get it without it falling apart. (Don't go for perfect! These are not going to be completely round tortillas like you find in the store. Each one of these tortillas will be unique because, hey, they're natural! They will have jagged edges and some little holes here and there, but that's okay! Be proud that you made them from scratch without the nasty preservatives. :) Oil a cast iron skillet with coconut oil and heat skillet to Medium heat. Be sure to give the pan plenty of time to heat before adding your first tortilla, a good 8 minutes is sometimes needed for the best cast iron pans. As you get into making tortilla #2-3, you may find they are browning more quickly. Go ahead and lower the temperature to Medium-Low to prevent burning. Remove the waxed paper from the tortilla. Just like moving pie crust, gently put your non-dominant hand underneath the waxed paper under the tortilla. Flip the tortilla onto your dominant hand while you peel away the waxed paper. Then gently place it into the skillet. If there are folds, try to even them out, or just mush them down with a spatula. Cook for about 1 minute on each side, or until golden brown. The edges will brown and the middle will start to bubble. Flip and cook on the other side for another minute or less. Cook each tortilla one at a time. Add more coconut oil as the skillet becomes dry. As the tortillas cook, stack them up on a plate and cover until you're ready to use them, to keep them warm. You can make ahead and freeze the tortillas once cooled or just keep them in the fridge in a glass container for a few days. From: Healing Cuisine by Elise [archive.org] ~~~ pancakes-necci Chestnut Flour Crepes (Necci) 1 cup chestnut flour, sifted 2 extra-large eggs 1 1/4 cups coconut milk 2 tablespoons extra-virgin olive oil Place flour in a large bowl. Beat in eggs, one at a time. Add half of the coconut milk and whisk until smooth. Add remaining coconut milk and whisk until smooth; let batter stand 15 minutes. Heat a 6-to-8-inch cast-iron skillet or crepe pan over medium heat; brush pan with enough olive oil to coat. Add 2 tablespoons batter to pan and tilt until evenly coated. Cook until crepe becomes firm on the bottom and begins curling at the edges, about 1 minute. Turn and cook until opposite side is cooked through. Repeat process with remaining batter, stacking crepes on top of one another as you cook. Adapted from: The Martha Stewart Show, January 2010 ~~~ pancakes-cocoberrycrepes Coconut Flour Berry Crepes 2 eggs 2 tablespoons coconut oil, melted 1/4 teaspoon vanilla extract (can substitute almond extract) 1/8 teaspoon salt 2 tablespoons coconut flour, sifted small pinch of nutmeg pinch of cinnamon 1/3 cup coconut milk 1-1/2 cups blueberries (or other berries) In a medium bowl with a wire whisk, beat together the eggs, oil, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in coconut milk. Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of coconut oil in the pan. Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter. Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done. Fill the crepes with the berries, and if you wish a light dusting of coconut flour. Makes about 6 crepes. Adapted from: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ pancakes-cocotortillas Coconut Flour Tortillas 1 tablespoon coconut flour 1/16 teaspoon baking powder 2 egg whites (or, 3 tablespoons egg whites) 2 tablespoons water or coconut milk coconut oil Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again). Pour all the batter on a heated pan greased with coconut oil (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan. Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side. Fill with berries, enchilada filling - anything you like! These are thin and delicate. Use them for enchiladas, sandwich wraps, or anything you can think of! Recipe submitted by Brandon, Dallas TX Egg yolks can be used to make aioli. Recipes are with Mayonnaise. Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one egg yolk in each ice cube cavity of a tray. After frozen put in bag. From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ pancakes-doughnuts Doughnuts About 2-3 cups almond flour 2 eggs 1 banana 1/8 cup of coconut oil Mix all ingredients, using just 1 cup almond flour, in a food processor. Place in a bowl and continue adding almond flour, stirring frequently, until the dough has reached a consistency that you can shape it into 1-1/4 inch balls. Deep fry in coconut oil until golden brown. Watch them, they burn quickly. Roll in topping (honey, chopped nuts, cinnamon, toasted coconut) and eat as soon as cool enough, or the next day (somehow they are not as good in that in-between time). Enjoy with spiced cider. Based on Susan Carmack's nut flour muffin recipe. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ soups-nutporridge Nut Porridge Suggestion Soak almonds in juice. Blend using only enough water to get the consistency you want, then heat topped with berries or something? Granted, that sounds rather expensive to me, except for an on-occasion type of meal... perhaps you could increase the volume by adding one of the higher fiber fruits or veggies puréed--in most cases, it would also add sweetness... for example, banana would make it quite creamy and sweet, pear or apple would add sweetness and bulk, but change the texture some... canned/cooked pumpkin/winter squash (with some spices) can be made quite smooth and creamy (assuming the kids enjoy orange porridge :)... A bit of coconut milk will also help smooth things out. By Dianne Heins. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ soups-almondporridge2 Paleo Almond Porridge I just ran across a recipe the other day on the Protein Power BB 1 can coconut milk 3 eggs 1 cup shredded almonds (or almond flour) Mix eggs and coconut milk together, put on stove and stir until 'crumbly'. Put in shredded almonds and stir until desired thickness is reached. Spoon into a bowl. With almond flour, I would think this could be quite smooth and creamy. By Dianne Heins. Posted to the PaleoRecipe Mailing List, May 2001 ~~~ soups-chestnut Chestnut Soup NOTE: To use fresh chestnuts, you'll need about 11-1/2 pounds. Cut an X through the shell on flat side. Immerse in boiling water and simmer 10 minutes. Drain, and while nuts are warm and wet, use a small knife to pull off shell and dark membrane. Or buy peeled, cooked chestnuts canned (in water), frozen or in shelf-stable packaging. Up to 3 days ahead, make soup, cover and chill Reheat to serve, thinning as desired with more broth - soup thickens on standing. 1 cup minced shallots or onions 3/4 teaspoon dried thyme about 7 cups fat-skimmed chicken broth 4 cups peeled cooked chestnuts 1-1/2 tablespoons slivered fresh chives or parsley In a 5-6 quart pan over high heat, frequently stir shallots, thyme and 1/2 cup broth until vegetables are lightly browned. Add 6-1/2 cups broth and chestnuts. Cover, bring to a boil, then reduce heat and simmer until chestnuts mash easily, about 30 minutes. Whirl mixture, a portion at a time, in a blender until it is very smooth. Or, with a slotted spoon, skim chestnuts and vegetables from broth and purée them in a food processor, then mix with the broth in the pan. Measure soup. If you have less than 6 cups, add broth to make this amount and return to pan and stir until hot. If you have more, boil and stir until soup is reduced. Ladle hot soup into bowls. Season to taste and sprinkle with chives. From: Sunset, Nov. 1998 ~~~ soups-hazelnut Hazelnut Soup 2 cup ground unroasted hazelnuts 4 cup beef or chicken broth 1 medium onion, diced 1 1/2 Tbsp chopped parsley salt and pepper Mix together all ingredients in a large saucepan, bring to a boil, then simmer gently, stirring occasionally, for 1 hour. Serve hot. This is a rich soup; only small servings are necessary. Serves 4-6. From: http://www.cobjon.com/ecsong/vol1no2.html [now dead] ~~~ soups-avocadogazpacho Avocado Gazpacho 3 fully ripened avocados, halved, pitted, peeled and diced 2 cups peeled, seeded and diced cucumbers 3/4 cup chopped fresh tomato 1/2 cup chopped onion 14-1/2 ounces chicken broth 1 to 2 tablespoons fresh lemon juice 1 teaspoon salt 1/2 teaspoon ground black pepper In a blender, place half avocado, cucumber, tomato, onion, broth, lemon juice, salt and pepper; whirl until smooth; place in a bowl; repeat. If desired, top with a small cluster of greens or cilantro springs. Adapted from recipe by Chef Richard Sandoval, Maya Restaurant, New York, NY Further adapted from: Avocados From Mexico [archive.org] ~~~ soups-chilledavocado Chilled Avocado Soup 3 avocados, cut into chunks 3 cups chicken or vegetable broth 3 tablespoons fresh lemon or lime juice 1/3 cup fresh cilantro leaves 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) Crab-and-Mango Garnish Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish. Optional: Coconut milk can be substituted for some of the broth. From MyRecipes: Julia Dowling Rutland, Coastal Living, March 2011 [archive.org] ~~~ soups-avocadotomato Chilled Avocado and Tomato Soup 3 large ripe avocados, halved, pitted, peeled 1 large ripe tomato, seeded, chopped Zest and juice of 1 lemon 1 quart vegetable or meat broth Sea salt and freshly ground pepper Scoop avocados into a food processor or blender. Add tomato, lemon zest and juice. Purée until smooth. In a medium saucepan, whisk together avocado mixture and broth until smooth. Season with salt and pepper. You can serve this warm by heating it over medium heat or you can refrigerate until chilled and serve it cold. Serves 4. Cook's note: For a change, season the soup with your favorite fresh or dried herbs, add heat with a jalapeno or chipotle powder, or sprinkle in Chinese 5-spice powder. From: SheKnows: Miso Vegan: The best in vegan Recipes, updates and news [archive.org] ~~~ soups-avocadotomatillo Avocado Tomatillo Soup This is hearty yet elegant, with a velvety texture and unusual smoky flavor. The tang of tomatillos is beautifully balanced by the richness of avocado. 1 to 2 fresh green chiles 1 quart fresh tomatillos (about 1-1/2 pounds), husked and rinsed 2 ripe Hass avocados* 4 teaspoons fresh lime juice 2 scallions, chopped 2 tablespoons chopped fresh cilantro 3 cups cold water 1/2 teaspoon salt 1/8 teaspoon ground black pepper * A ripe avocado is somewhat fragrant and yields slightly to thumb pressure. When perfectly ripe, the soft flesh can be easily separated from the peel. Dark, discolored spots are a sign of bruising and/or overripeness. Preheat the broiler. Place the chiles and the tomatillos (stem side down) on an unoiled, nonreactive, heatproof baking pan and broil near the heat source for about 10 minutes. Turn them over with tongs and broil for 5 minutes more. The tomatillos will intensify in color and may scorch slightly-when removed from the broiler, they should collapse or wilt. Meanwhile, slice each avocado lengthwise around its center, gently twist the halves apart, and remove the pit. Scoop the avocado flesh into a large bowl. Sprinkle on the lime juice and toss to coat well. Remove the baking pan from the broiler and set aside the chiles for the moment. Transfer the tomatillos and all of their juices to a separate bowl to cool. Return the chiles to the baking pan, broil for 5 minutes longer, and then set aside. When cool, add the tomatillo juices to the avocados. Turn each tomatillo inside out through its stem scar and use a spoon to scrape the flesh into the bowl of avocados. Discard the skins. Remove and discard the stems and any tough seeds from the chiles (see Note). Add the stemmed chiles, scallions, cilantro, water, salt, and pepper to the bowl. In a blender, purée everything in batches until very smooth and thick. If needed, stop the blender once or twice to scrape down the sides. Add up to 1 cup of water if you prefer the soup less thick. Refrigerate at least 30 minutes before serving. Note: If desired, remove all of the chile seeds for a milder hot. From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective ~~~ soups-cantaloupe Cantaloupe Soup with Blueberries 1 ripe peach, peeled, pitted and diced 1 cantaloupe, peeled, seeded and diced 1 cup apple juice juice of 1 lemon for garnish, fresh mint leaves and fresh blueberries Place peach and cantaloupe in a soup pot with apple juice. Cook over medium heat, covered, about 10 minutes. Remove from heat. Transfer to a food processor and purée until smooth. Stir in lemon juice, pour into a bowl and cover. Chill thoroughly before serving, about 2 hours. Serve garnished with fresh blueberries and mint leaves. Makes 4 servings. Adapted from: Cooking the Whole Foods Way by Christina Pirello. ~~~ soups-cherryalmond Cherry Almond Soup Cherries and almonds share a close botanical relationship and are used in many cuisines. This quick, vegan recipe develops their kinship into a highly enjoyable, delicately flavored soup. Using frozen cherries creates an instantly cold refresher for a hot-weather meal. The menu suggestions we've made for Daily Special combos are wide-ranging, and this soup also pairs well with Japanese, Scandinavian, or Russian-style salads. It is excellent as dessert, too. Yields 6 cups, serves 4-6. 6 cups pitted frozen sweet cherries (2 pounds) 3 cups almond milk 1/4 cup pure maple syrup, or to taste [not really GRAP] 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pure almond extract fresh mint sprigs (optional) Slice 1 cup of the cherries into halves and set aside. Combine the rest of the cherries, the almond milk, maple syrup, nutmeg, and almond extract and purée in batches in a blender until smooth. Stir in the reserved cherries. Serve at once or chill. Garnish with fresh mint, if you like. From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective ~~~ soups-cherryberrybeet Cherry Berry Beet Soup Here is a bright, lively, and unusual borscht with sweet cherries and berry juices. It requires no cooking if canned beets are used. Its deep burgundy color is even more magnificent when garnished with dill sprigs and paper-thin rounds of lemon or orange, or topped by a few berries. Yields 8 cups, serves 4-6. 4 cups peeled, diced, cooked beets* 2 cups reserved beet cooking liquid* 1 pound pitted frozen sweet cherries (about 2 cups) 1/3 cup fresh squeezed orange juice 3 tablespoons frozen or bottled cranberry-raspberry juice concentrate 1/4 cup minced red onions 1/2 teaspoon salt 1 tablespoon chopped fresh dill * Three 15-ounce cans of whole beets will yield 4 cups diced and provide 2 cups of beet liquid--exactly right for this recipe. Two bunches of fresh beets, about 1-1/2, pounds without their green tops, will yield about 4 cups diced. Cook them in ample simmering water to cover until tender, about 35 minutes. Place the diced beets in a large bowl and set aside. In a blender, combine the reserved beet-cooking liquid with the cherries, orange juice, cranberry-raspberry concentrate, red onions, and salt and purée until very smooth. Stir the purée into the bowl of beets and add the chopped dill. Chill the soup for at least an hour before serving. From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective ~~~ soups-coldfruit Cold Fruit Soup (Chrianteli) One of the delicacies that reminds me most of the Kakhetian summer is a cold soup, a fresh purée of fruits with just a hint of seasoning. It takes only minutes to prepare. The fruits should be ripe enough to purée easily, but not so ripe that they are overly sweet. Unlike the more familiar fruit soups of northern and central Europe, chrianteli has no added sweeteners or thickening agents. Serves 4. 2 pounds cherries or blackberries 3 sprigs each cilantro and dill, coarse stems removed 1/8 teaspoon salt 1/2 small garlic clove, peeled and pressed Minced scallion and cucumber for garnish If using cherries, stem and pit them. Put the fruit through a food mill. Mince the cilantro and dill. Mix the puréed fruit with the salt, garlic, and herbs. Chill lightly. Garnish each bowl with minced scallion and cucumber. From: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. ~~~ soups-coconutmango Cream of Coconut and Mango Soup 2-3 tablespoons arrowroot 1/8 cup water 4 cups fresh coconut milk 1/8 cup honey 2 cardomon pods 1 stalk lemon grass, bruised 3 quarter-size pieces gingeroot, bruised 1 vanilla bean, split 1/2 cup cream of coconut 3 cups mango (3 mangos), 1/2-inch dice 2 tablespoons fresh-squeezed orange juice 2 tablespoons fresh-squeezed lime juice 1 tablespoon honey Garnish: fresh mint sprigs In a saucepan set over moderate heat, combine coconut milk, honey, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. chill, covered, overnight. In a bowl, combine the arrowroot with the water. Strain the coconut mixture. In a saucepan set over moderate heat, combine the arrowroot with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and honey. To serve: Pour coconut mixture into soup bowls with mint leaves. Yield: 6 servings. Adapted from David Rosengarten's TASTE, SHOW #TS1G13 ~~~ soups-spicymangoginger Spicy Mango Ginger Soup 1 large mango, peeled and destoned 1/2 onion, chopped 1/2 cup cold water 1-2 small chilli peppers, minced (or to taste) juice from 1 lime 1/2 tsp grated or minced ginger Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed. Chill before serving. Makes two servings. From: The Spruce Eats ~~~ soups-mangogazpacho Mango Gazpacho A refreshingly cool, sweet, and tart fruit soup that's perfect for summertime. Fruit is mixed with fresh mint, tart lime, spicy ginger, and cayenne. Have fun substituting your favorite fruits for the diced pineapple and melon. Apples and pears work great, too. The spice of the cayenne is a great complement to the sweet fruits. 2 cups cubed mango 1 cup fresh squeezed orange juice 1 cup pineapple, diced into 1/2-inch pieces 1 cup of your favorite melon, diced into 1/2-inch pieces 1/2 cup mango, diced into 1/2-inch pieces 2 tablespoons chopped mint leaves 1 tablespoon lime juice (from about 1 large lime) 1 tablespoon minced fresh ginger 1/8 teaspoon cayenne, or to taste (optional) Place the cubed mango and orange juice in a blender and blend until smooth. Transfer to a mixing bowl. Add the remaining ingredients and toss to mix well. Chill for 30 minutes before serving. Will keep for 2 days in the fridge. Makes 4 servings. From: Ani's Raw Food Essentials by Ani Phyo. ~~~ soups-melonsoup Melon Soup Ripe cantaloupe and freshly squeezed juices are essential to this no-cook summer soup. Makes about 8 cups. Purée in a food processor until smooth: 2 medium very ripe and sweet cantaloupes or other orange-fleshed melons, peeled, seeded, and cut into chunks Pour into a large bowl and stir in: 1 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons fresh lemon juice Refrigerate until cold, about 2 hours. When ready to serve, prepare: 1/4 cup freshly grated peeled ginger Using a cheesecloth or your hands, squeeze out the ginger juice into a small bowl. Stir 4 teaspoons of the juice into the soup. Serve in chilled bowls, garnished with: Thinly sliced kiwi fruit or strawberries Fresh mint sprigs From: The 1997 Joy of Cooking, Irma S. Rombauer. ~~~ soups-augustmelon August Melon Soup Quick, easy-to-make, fatfree, and nutritious, this pretty soup is cool and fresh tasting, a luscious celebration of melon and wonderful for a summer dinner party or brunch. lt can be served as a refreshing counterpoint to something piquant and a bit hot: a Chinese, Thai, or Caribbean grain salad would be a good choice. Or offer it as an inviting starter or as a naturally sweet dessert. Serving the soup in chilled cups is a nice touch. The flavors of perfectly ripe melons make all the difference in such a simple soup. Choosing the most flavorful cantaloupe can be tricky-almost a matter of luck: look for one that feels heavy for its size, has a slight give at the stem end, has a golden hue under the netting on the skin, and smells sweetly fragrant. Yields 8 cups, serves 4. 1 large honeydew melon, peeled, seeded, and chopped (about 6 cups) 2 tablespoons fresh lemon juice 3/4 cup orange juice pinch of salt 1 cantaloupe, peeled, seeded, and cut into 1/2-inch cubes (3 to 4 cups) 1 tablespoon chopped fresh mint 1/2 teaspoon freshly grated nutmeg (optional) 1/4 cup rum or Midori liqueur (optional) [not GRAP] In batches in a blender, purée the honeydew melon with the lemon juice, orange juice, and salt. Pour into a bowl and stir in the cantaloupe cubes and the mint. If you wish, add the nutmeg and/or rum or melon liqueur. Cover and refrigerate for 30 minutes. Serve cold. Variation: Replace some of the cantaloupe cubes with red and/or yellow watermelon cubes. From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective ~~~ soups-muskymellowgazpacho Musky Mellow Gazpacho Gazpacho started out in Spain as a bread-based soup but has evolved into a tomato-based soup with a kind of chopped-up salad in it. My version takes advantage of the common tropical practice of using fruits as vegetables when they're underripe. I use papayas and avocados, both of which have a rich kind of muskiness that is cut by the acidity of the tomato and lime juices. 6 cups tomato juice 2/3 cup papaya juice (you may substitute mango or pineapple juice) 2 slightly underripe papayas, peeled, seeded, and diced medium (you may substitute slightly underripe mangoes) 2 avocados, peeled, pitted, and diced medium 1/2 red bell pepper, diced small 1/2 green bell pepper, diced small 1/2 red onion, diced small 3 tablespoons lime juice (about 1 1/2 limes) 4 dashes Tabasco sauce 3 tablespoons chopped fresh cilantro Salt and freshly cracked black pepper to taste In a large bowl, mix all the ingredients gently. Allow to stand, covered and refrigerated, for at least 2 hours–4 to 6 hours is ideal. Will keep for up to 4 days, covered and refrigerated. Serves 4 as appetizer. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ soups-kreambroccoli Kream of Broccoli with Red Bell Pepper Kream Broccoli is blended with sweet cashews to make the soup base. Because raw food is all about simulating the look, flavors, and textures of the cooked version, I've added spinach for a greener color while also helping to mellow out the strong taste of raw broccoli. SOUP BASE 1 cup chopped broccoli 1 cup spinach, washed well and packed 1 cup cashews 1/2 cup extra-virgin olive oil 2 teaspoons sea salt 2 cups water TOPPING 1 recipe Red Pepper Kream Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls. Top each portion with a dollop of Red Pepper Kream and serve immediately. Makes 4 servings. From: Ani's Raw Food Essentials by Ani Phyo. ~~~ soups-gazpacho Gazpacho 4 ripe tomatoes, quartered 1 small onion, coarsely chopped 1 clove garlic, peeled 1 cup tomato juice 2 Tbsp. lemon juice pepper to taste cayenne, if you want to 1 sprig fresh parsley 4 ice cubes 1 medium cucumber, peeled and coarsely chopped Blend all ingredients in blender or food processor, until vegetables are small but NOT puréed. From: Cooking Healthy with One Foot out the Door by Polly Pitchford and Delia Quigley ~~~ soups-redgazpacho Red Gazpacho Soup Start this the day before 1 bell pepper, chopped 3 med. tomatoes, peeled and chopped 1 cucumber, peeled and chopped 1 small onion, chopped 2 tbsp olive oil dash pepper dash paprika shake of Tabasco 2 1/2 cups V-8 juice 1 tsp. chives 2 tsp. parsley 1/2 clove garlic, minced 4 1/2 tsp. lemon juice Mix all ingredients together, and refrigerate at least 12 hours. Serves 6-8. Adapted from Mrs. Roger E. Wright in Three Rivers Cookbook II ~~~ soups-tomatobisque Tomato and Tarragon Bisque Tomatoes are blended with tarragon, parsley, and a hint of nutmeg to create a uniquely spiced tomato soup. Garnish with fresh sprigs of tarragon. SOUP BASE 3 cups seeded and chopped tomatoes 3/4 cup extra-virgin olive oil 1 teaspoon chopped garlic 1/8 teaspoon grated nutmeg 1 tablespoon fresh tarragon, packed 1 teaspoon fresh parsley, packed 2 teaspoons sea salt 2 cups water TOPPING Tarragon sprigs, for garnish Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls. Makes 4 servings. Garnish each portion with tarragon sprigs and serve immediately. SERVING SUGGESTION: Thinly slice greens, such as mild spinach, sweet romaine, or heartier kale or chard, and use them to top the soup, for added texture and color. From: Ani's Raw Food Essentials by Ani Phyo. ~~~ soups-thickening Thickening Soups I buy pecan meal. Very reasonable ($1.50 lb), at a local health foods store that carries foods for Seventh Day Adventists. You could do it with a food processor, starting with whole or broken pecans, but it would be more work and a lot more expense. Pecan meal is a nice thickener for soups, now that cornstarch, flour, potatoes, etc., are out. It doesn't make them smooth and glossy, but it adds flavor and body. From: Lynnet Bannion on the PaleoFood list. Posted 12 Feb 1999. ~~~ soups-snack Soup Snack Take your fresh veg - any sort, any mixture - get lucky. Cook em (less than you would normally - steaming is best) add garlic (LOADS), extra virgin olive oil (LOADS), coconut oil (LOADS), fresh herbs, retain any liquid or add filtered water. Liquidise. Sprinkle fresh herbs, watercress, celery leaves, chopped radish, garlic, onions, ginger on top. Soup snack throughout the day. From: Ed (lobster at DIAL.PIPEX.COM) ~~~ soups-lightveg Light Vegetable Soup 1/4 cup diced onion 1 cup thinly sliced carrots 1 cup thinly sliced zucchini 2 tsp chopped fresh parsley 1/4 tsp thyme 1/8 tsp pepper 2 cups water In a 1 1/2 quart saucepan, cook onion until translucent; add all other ingredients except water. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes. Add water and bring to a boil. Reduce heat to medium and cook until vegetables are soft, about 20 minutes. Remove from heat and let cool slightly. Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth. Combine puréed and reserved mixtures in saucepan and cook, stirring constantly until hot. Makes 2 servings for lunch. From: Carol Kauffman in The Great Tomato Patch Cookbook ~~~ soups-jonathans Jonathan's Mom's Very Veggie Vegetable Tour Soup (don't follow it exactly-should serve 8) 1 16-oz bag of frozen mixed vegetables, or you may use fresh veggies, or a combination of fresh and frozen. Be creative, use what's in your refrigerator, like fresh green, red and yellow bell peppers, mushrooms, carrots, whatever. 1 cup onions, diced 1 Tbsp honey 3 1/2 cups V-8 28 oz. can diced tomatoes 1/2 tsp. pepper 1/2 head garlic, chopped fine 1 tsp. basil 1 bay leaf Put all ingredients in a 5 to 8 quart stock pot. Add about 1 or 2 quarts of water, or until all the vegetables are covered. Simmer for 1 to 1 1/2 hours, stirring occasionally. You can cook it ahead of time, let it cool, pour into Tupperware and freeze. Carry it on tour in a cooler. If you keep it on ice, it can last a week or longer! From: Cooking With the Dead by Elizabeth Zipern. ~~~ soups-carciofi Artichoke Soup (Zuppa di Carciofi) 5 medium artichokes juice of one lemon 2/3 cup extra-virgin olive oil 2 leeks, white and pale-green parts, sliced, washed well 3 shallots, chopped (about 1/2 cup) 6 garlic cloves, chopped 1 tablespoon fresh thyme leaves 1 fresh bay leaf 1/8 teaspoon peperoncino flakes (crushed red pepper flakes) (optional) 3 quarts water 2 tablespoons chopped fresh Italian parsley Clean and prepare the artichokes. (To clean artichokes, fill a bowl with approximately one quart of cold water and add the juice of one lemon, plus the squeezed-out lemon halves. Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard.) Put cleaned artichokes in a serving bowl and toss with the lemon juice. Heat the olive oil in a soup pot over medium-high heat. Add the leeks and shallots. Cook until softened, about 10 minutes. Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino. Cook until the garlic is fragrant, about 1 to 2 minutes. Pour in the water and bring to a boil. Add the prepped, drained artichokes, and bring the soup to a rapid simmering. Cook, uncovered, until artichokes are tender, about 1 1/2 hours. Stir in the chopped parsley. Adapted from Lidia's Italy in America [Dead link: http://lidiasitaly.com/recipes/detail/1075] ~~~ soups-lemonartichoke Lemon Artichoke Soup 2 tbs standard olive oil 1/2 cup white onion, minced 1/2 cup celery, minced 1/2 cup carrots, minced 2 garlic cloves, crushed 3 cups low-sodium chicken broth 2 cups artichoke hearts, chopped 1 tsp salt 1 tsp black pepper 1 fresh lemon, halved 3 cups nut milk Heat olive oil in a 6 quart dutch oven over medium heat. Sauté onion, celery, carrot, garlic for 6 minutes. Stir in broth, artichokes, salt and pepper, simmer 10 minutes. Blend smooth with an immersion blender. Return soup to heat, juice 1 half of the lemon into soup. Add the whole 2nd half of the lemon directly to the pot whole. Bring to boil, reduce to simmer for 10 minutes. Remove lemon and stir in nut milk, simmer another 10 minutes. Serves 8. From: Real Grubbin [Dead link: http://realgrubbin.com/vegetables/lemon-artichoke-soup-recipe] ~~~ soups-velvetartichoke Velvet Artichoke Soup Recipe 4 cups water 1 tablespoon lemon juice 1 tablespoon oil 4 cloves garlic, crushed 3 pounds artichokes 2 cups chicken stock 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon dried thyme Boil water with oil, lemon juice, and two garlic cloves. Add the artichokes and cook 45 minutes. Remove hearts and purée in food processor with some of the stock, remaining garlic, salt and pepper. Slice 1/2 to 1 cup of the tender ends of the leaves into thin strips. Reheat soup with leaves and thyme. Serves 6. Adapted from: CDKitchen.com [Dead link: http://www.cdkitchen.com/recipes/recs/20/Velvet_Artichoke_Soup22866.shtml] ~~~ soups-lemonyasparagus Lemony Asparagus Soup [or cold] This silky, citrus-spiked soup, which can be served warm or chilled, is adapted from a dish from Acquerello, an elegant San Francisco restaurant. 3 pounds asparagus, twelve 3" tips reserved, the rest cut into 1/2" pieces 2 tablespoons extra-virgin olive oil 1 small white onion, halved and thinly sliced 4 cups chicken stock Two 1-inch wide strips of lemon zest 1 teaspoon finely grated lemon zest for garnish 2 teaspoons fresh lemon juice Salt and freshly ground white pepper Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Boil all of the asparagus until bright green and barely tender, about 3 minutes. Drain and transfer to the ice water to cool, then drain again. Cut the 12 asparagus tips in half lengthwise and set aside. Wipe out the saucepan. Add the olive oil and heat until shimmering. Add the sliced onion to the saucepan and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the chicken stock and lemon zest strips, bring to a boil and simmer for 5 minutes. Add the asparagus pieces and cook until tender, about 5 minutes. Discard the lemon zest strips. Working in batches, purée the soup in a blender. Return the soup to the saucepan and stir in the lemon juice. Season with salt and white pepper and reheat if necessary. Ladle the soup into bowls and garnish with the asparagus tips and grated lemon zest. Serve hot or chilled. Make Ahead: The asparagus soup can be refrigerated overnight; refrigerate the asparagus tips separately. From: Food & Wine Magazine. ~~~ soups-asparagus Asparagus Soup 2 lbs. fresh asparagus 1 small turnip 2 medium carrots 1 medium onion 1 stalk of celery 1 lb. fresh mushrooms 2 cloves of garlic 1 teaspoon thyme 1 bay leaf 6 to 8 cups vegetable stalk salt and pepper to taste Peel, chop, and boil carrots, turnip, onion, and asparagus stems, reserving the tips. Purée the cooked vegtables in blender with broth. Saute mushrooms in oil and add to purée. Steam asparagus spears until tender, add to purée, heat through and serve. Recipe compiled by Wilderness Ranch, Sanctuary for Farm Animals Adpated from ChooseVeg.com [archive.org] ~~~ soups-satatsuri Asparagus Soup (Satatsuri) Satatsuri is traditionally made from the first asparagus of spring. Like chikhirtma, it calls for eggs to be whisked in at the last minute as a thickener, but here the eggs are allowed to curdle slightly to add texture to the soup. Satatsuri is light as a spring breeze, with a delicate flavor. Serves 4 TO 6. 1 pound asparagus, trimmed and cut into l-inch pieces 5 cups boiling water 2 small onions, peeled and finely chopped 2 tablespoons oil 1 teaspoon salt Freshly ground black pepper 2 large eggs, well beaten 1/4 cup chopped mixed fresh herbs (parsley, cilantro, dill) Place the asparagus in a saucepan and pour the boiling water over them. Simmer, covered, until the asparagus are fork-tender, about 5 to 8 minutes, depending on the thickness of the stalks. Meanwhile, sauté the chopped onion in the oil. When the asparagus are done, stir in the onions, salt, and pepper to taste. Stir a small amount of the hot broth into the beaten eggs, then carefully whisk the eggs into the soup, mixing well (the eggs are supposed to curdle slightly). Stir in the chopped herbs and simmer for a few minutes more. From: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. ~~~ soups-roastedcreambroccoli Roasted Cream of Broccoli Soup, Paleo Style 1 1/2 lbs. broccoli florets 3 shallots, peeled and sliced 1/4 cup olive oil 1 tsp. kosher salt 1 tsp. freshly ground black pepper 4 cups chicken broth 1 cup coconut milk Preheat oven to 450 degrees. Put the broccoli florets and shallot slices in a large bowl. Sprinkle with salt and pepper and pour olive oil over. Mix together well then dump out onto a large cookie sheet. Roast in the oven for 15 minutes then take out and cover with foil. In the meantime put the chicken stock/broth in a 6 qt. pan and bring to a boil. Add the broccoli to the broth and return to a boil. Turn heat down and simmer for 10 minutes. Using a stick blender, blend broccoli and broth until smooth. Stir in coconut milk and reheat to warm. Serving Size: Makes approximately 6 cups By: LANC92. From: SparkPeople ~~~ soups-broccolicauliflower Broccoli and Cauliflower Soup Fool-proof, quick and easy, this majorly low-cal soup impresses every time. 1 head of broccoli 1/2 head of cauliflower 6 cups chicken stock 1 teaspoon crushed chilli Spices of choice Chop up the broccoli and cauliflower, then place all ingredients in a big pot. Cook for around half an hour, to 3/4 of an hour until veggies are soft. Use a potato masher to mash them up, and serve. I use various spices each time I make this soup, one of my favourite combinations is coriander, cinnamon and tumeric, but you can experiment and see what you like best. Serves 6 - freezes very well too. Comments: - I put broccoli and cauliflower in the blender and it has a wonderful mashed potato flavor. - I used cinnamon/coriander/tumeric; also added rosemary, parsley, garlic powder, celery salt, bay leaf, cayenne, and water instead of broth. - I added a pinch of nutmeg and 1/4 tsp oregano. I used my hand blitzer instead of the masher. - I puréed the soup for a smooth texture. I used turmeric, chili paste and ground white pepper and the soup has a kick to it! - This is excellent for adding vegetables, filling you a bit more and adding very few calories. - I used coriander, cinnamon, garlic, crushed red pepper and a bay leaf. Puréed in the blender. - I used a stick blender. By: JUZZYMUFFIN. From: SparkPeople ~~~ soups-broccoliacornsquash Broccoli Acorn Squash Soup A thick and hearty soup that is creamy without all the cream! One Acorn squash peeled (potato peeler works pretty good) and chopped up into chunks. 4 cups of broccoli crowns (can use prepackaged broccoli crowns) Approx. 3 cups of chicken broth or vegetable broth 1 yellow onion chopped 3 cloves of garlic chopped Salt and Pepper to taste Place broth in a good size stock pot and add cubed sqush, onion and garlic. Bring to a boil then add broccoli. Let cook for approximately 10 minutes till vegetables are soft enough to blend. Add a touch of salt and pepper. Ladel soup into blender and purée to eliminate the chunks (may have to do in small batches). Add salt and pepper for additional seasoning and enjoy! Number of Servings: 5-6 Comments: - I pre-cooked the squash in the microwave (whole, just poke a few holes in the skin and nuke for 8-10 minutes) and used frozen broccoli. - I didn't peel the squash--just microwaved it until soft and then scooped out the flesh. - I did bake my squash first, which is much easier than peeling it. - I also added fresh parsley. - I didn't purée it, just used the hand mixer on it. - I decided it needed a little something, so I added a tablespoon of mustard. By: APESTEW. Adapted from: SparkPeople ~~~ soups-roastedbutternut Roasted Butternut Squash Soup 2 butternut squash (about 4 lbs.) 2 Tbs. olive oil 4 c. chicken stock or broth 2 c. water 1-1/2 tsp. pepper 2 tsp. salt 1/2 tsp. onion powder 1 tsp. dried tarragon leaves or to taste Cut squashes in half lengthwise and scoop out the seeds. Brush with olive oil and place, cut side down, on a baking sheet. Roast the squash at 350F for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the shell with a spoon and place in a large mixing bowl. In another mixing bowl, blend together the stock and water. Add a little minced garlic if desired. Purée the squash in a blender or food processor with the liquid in batches, adding liquid as needed, until smooth (this can also be done in the cooking pot with a stick blender). Add the salt and pepper, onion powder and tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very low heat about an hour, stirring occasionally. Serves 8-10. From Signature Dish of Jill McQuown ~~~ soups-paleobutternut Paleo Butternut Squash Soup 3 lbs. (about 2 lg.) butternut or other winter squash 2 large unpeeled onions 1 small garlic bulb 1/4 C. olive oil 2 Tbsp. minced fresh thyme OR 2 tsp. dried thyme 3 to 3 1/2 C. chicken broth or stock 1/2 c. coconut milk 3 Tbsp. minced fresh parsley 1/2 tsp sea salt 1/4 tsp pepper Fresh thyme sprigs Cut squash into halves and seed them (Save seeds for another use). Place cut side up in a 15 X 10" baking pan. Cut 1/4" off tops of onion and garlic bulbs. Place cut side up in same baking pan. Brush with oil, and sprinkle with thyme. Cover tightly with foil and bake at 350° for 1 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. Remove peel from squash and onions; remove soft garlic from skins. Combine vegetables, broth and coconut milk. Purée in small batches in blender until smooth; transfer to a large saucepan. Add parsley, sea salt and pepper. Heat through, but do not boil. Garnish with thyme if desired. (Adapted from Taste of Home) By Cindy Beeley. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ soups-spicedbutternutpumpkin Spiced Butternut-Pumpkin Soup 2 tablespoons coconut oil 1 large sweet onion, diced 1 large red bell pepper, chopped 3 garlic cloves, minced 2 tablespoons finely grated fresh ginger 1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.) 1 small pumpkin, peeled and cubed (about 1 3/4 lb.) 1 large sweet potato, peeled and cubed 1 large Granny Smith apple, peeled and cubed 1 (32-oz.) container chicken broth 2 bay leaves 1 1/2 teaspoons red curry paste* 1/2 teaspoon ground pepper 3/4 cup canned coconut milk 1 tablespoon fresh lime juice Salt and pepper to taste Melt coconut oil in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves. Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in coconut milk. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste. *1 tsp. curry powder may be substituted. Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin. Adapted from Southern Living, December 2010. Found at MyRecipes ~~~ soups-butternutyamsleek Butternut Squash, Yams and Leek Soup 3 leeks cut up (use only the white part of the leek, rinse well) 2 large yams, peeled and cut up 2 cups butternut squash, peeled and cut up 64 ounces chicken or vegetable stock 2 tablespoons olive oil Use large soup pot. Sauté the vegetables quickly in olive oil for three minutes. Add stock to the pot. Simmer until tender. Purée all in a blender. Nice to serve with chopped chives. Makes 6 servings. Freezes well. By Lucille Gartenburg. Printed in National Celiac Association Lifelines 2012 Volume XXXII No. 1. ~~~ soups-roastedpumpkinapple Roasted Pumpkin-Apple Soup Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal. 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip) 4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths 1/4 cup extra-virgin olive oil 1 1/4 teaspoons salt, divided 1/4 teaspoon freshly ground pepper 1 tablespoon chopped fresh sage 6 cups reduced-sodium chicken broth or vegetable broth 1/3 cup chopped hazelnuts, toasted (see Tip) 2 tablespoons hazelnut oil Preheat oven to 450°F. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Purée until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil. Tips and Notes Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat. Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon. To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. READER'S COMMENTS (more at source site): The taste was a little bitter, but was definitely softened by the hazelnuts and oil. I found the oven temperature in the recipe to be too high. The pumpkin got burned spots on it fairly quickly. Also, the apple takes much less time to roast than the pumpkin. Maybe it should added along with the sage to give the pumpkin a head start. Perhaps peeling the apples would get rid of some of the bitterness. There is no need to peel squash before roasting. Using a large sharp butcher knife, cut into 1/2 or 1/4's or what ever (depending on the size you are starting with) Then place meat side down on a cookie sheet and roast at 400 until a fork can pierce the skin easily. (higher heat can cause bitterness if it gets burnt) Let cool until you can handle (or even in the fridge over night). The skin comes right off and if there are any burnt edges you can easily cut them off the larger pieces. Do not skip the garnish of hazelnut oil, if at all possible--it adds a wonderful depth to the flavor. I used about a cup less broth than was called for and had a velvety soup. I also used more sage than was called for. Honeycrisp apples were perfect for flavor, but Macintosh would also be good when those are not in season. Steaming the pumpkin (cut up) first will make it much easier to peel. From: EatingWell: November/December 2009 ~~~ soups-spicybutternutcauliflower Spicy Butternut Squash and Cauliflower Soup This is a great soup for a cold day. Goes great as a starter course but is also hearty enough to hold its own at lunch. 1 medium butternut squash (or about 3 cups peeled and cubed) 1 medium head of cauliflower, cleaned and broken into flowerets. 1/2 medium yellow onion chopped 8 cups chicken or vegetable broth 1 Tbsp chili powder 1 tsp cumin 1 tsp garlic powder salt to taste In medium sized sauce pan, cook squash and chopped onion and spices in broth until soft. Add cauliflower and cook for another 10 minutes. Garnish with cilantro or thyme and serve immediately. Keeps in the fridge for up to five days and tastes wonderful reheated. Comments: - I made mine as a stew or saute. It is fine made with just a small amount of water. By: GRACEFULTURTLES. From: SparkPeople ~~~ soups-kabochasoup Roasted Kabocha Squash Soup with Pancetta and Sage 1 (4-lb) kabocha squash, halved and seeded 1 cup paleo oil 20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage 1/4 lb sliced pancetta, coarsely chopped 1 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, minced 3 1/2 cups chicken broth 3 1/2 cups water 1 tablespoon lemon or lime juice Roast squash: Preheat oven to 400°F. Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin. Fry sage leaves while squash roasts: Heat oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain. Cook pancetta and make soup: Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain. Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors. Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water. Stir in citrus juice and salt and pepper to taste. Serve sprinkled with pancetta and fried sage leaves. Cooks' note: You can make soup 3 days ahead and chill, covered. Makes 8 servings (about 11 cups). Adapted from Epicurious [archive.org] ~~~ soups-indiancabbageonion Indian Cabbage and Onion Soup 500g cabbage, chopped coarsely 2 cups of water 2 medium sized onions, chopped coarsely 1 garlic clove, chopped Salt to taste Freshly ground pepper Chopped coriander Boil the cabbage, onions and garlic together in 2 cups of water until tender. Remove from the stove and allow to cool. Once cool place in a blender and blend until smooth. Strain it into a pan and put on the heat. Allow the soup to boil and season well with salt and pepper. Pour into a soup bowl and serve garnished with coriander. Adapted from: www.cabbagerecipes.co.uk - The UK home of cabbage recipes [archive.org] ~~~ soups-cabbage Vegetable Cabbage Soup soup bone 1/2 pound stewing beef 3 quarts water 1-2 bay leaves 1 small head of cabbage 4 medium to large carrots 4-6 stalks of celery 1 medium-large onion 1 can tomatoes, cut up 6 oz. tomato juice Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3 qts. water. Add bay leaves. Simmer 2-3 hours, Skim top from time to time. Chop coarsely the cabbage, carrots, celery and onion. Remove bone from soup and add vegetables. Cook 30 minutes. Add tomatoes and tomato juice. Bring to a boil again and serve. From: Mrs. David S. Schaff III, in Seasoned in Sewickley ~~~ soups-cauliflower Cream of Cauliflower Soup a large head of cauliflower 2-3 stalks celery 1 carrot 2 cloves garlic 1-2 onions 1-2 tsp ground cumin 1/2 tsp pepper a few sprigs of parsley 1/4 tsp sage (or your favourite blend of herbs; spices) Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a soup pot. Chop; add stalks celery, carrot, garlic and onions. Add spices. Barely cover with water, bring to boil and simmer until veggies are tender. Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick. Serve garnished with raw flowerets. Serving suggestion: Serve with a steak, plus a spinach/lettuce and mushroom salad garnished with grated carrot and parsley. You can use the same basic recipe for Cream of Broccoli or Cream of Asparagus Soup. You won't miss the fact that is no actual cream in the soup, given the thick consistency and rich flavour of the main veggie. You can also add chopped, cooked meat for a quick lunch. From: Chris (fincham at PETERBORO.NET) ~~~ soups-cauliflower2 Cauliflower Soup 6 cups chicken or vegetable stock 4 cups cauliflower, chopped 2 cups sliced carrots 1/2 chopped onion 1 jalapeno pepper, chopped 2 tbsp chopped parsley salt, to taste pepper, to taste In a 5 quart saucepan, add all ingredients except salt and pepper. Cover and simmer until vegetables are tender (about 20 mins). Strain off and reserve most of liquid. Place vegetables in a food processor and purée. Add puréed vegetables and reserved liquid back into the pot, add salt and pepper, and reheat. Comments: - I wish it was thicker. - I mashed it so it would have more texture. By SUZGLEADALL or SERA_NINA. From: SparkPeople ~~~ soups-cauliflowerleek Cauliflower and Leek Soup 1 small head Cauliflower, raw, (4" dia) chopped 4 cups vegetable broth (about 2 cans I guess) 1 leek, sliced/chopped 2 celery stalk, medium (7-1/2" - 8" long) sliced 10 asparagus spears, small (5" long or less) Chopped 3 cloves garlic, chopped salt and pepper Steam the cauliflower until it's somewhat soft. Drain. (I might steam the asparagus along with it too, just to cut down on steps) Chop up the celery, leek(s) and garlic and have ready. This can always be done while the steaming is going on. In a decent sized pot, add Vegetable broth, garlic and cauliflower. Let cook for a while and squish up the cauliflower using a fork/spoon/blender thing, whatever works best for. When it's puréed enough, add the celery, asparagus, leeks and everything else. Let cook until it's thoroughly heated and all the stuff in it is tender. Comments: - I doubled the leeks and then added some portabello soup. - I added 1 celery instead of 2, and no asparagus. Then I used an immersion blender. - Creamed all cooked ingredients in blender; added 1 tsp salt and 1 tsp coarse black pepper. By: BUGWITCH. From: SparkPeople ~~~ soups-almondstewgingertomato Spicy Almond Stew With Ginger and Tomato [Eggplant] 1 medium-size eggplant, peeled and cut into 1/2-inch dice 1 teaspoon salt, more to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1/4 cup oil 2 shallots, thinly sliced 2 inches fresh ginger, peeled and minced 1 to 2 jalapeño chilies, seeded and minced 1 onion, chopped 1/3 cup tomato paste 1 small (14.5 ounce) can diced tomatoes, preferably roasted 4 cups vegetable stock or water 1/2 cup natural unsweetened almond butter (creamy or chunky) 1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced 1/2-inch thick 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons) 1/3 cup coarsely chopped cilantro leaves, plus whole leaves for garnish Chopped roasted salted almonds, for garnish (optional). 1. In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside. 2. In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots. 3. Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. 4. Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place almond butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup. 5. Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls garnished with cilantro leaves and chopped almonds, if desired. Yield: 8 servings. Posted by JoeSpareBedroom (dishborealis/yahoo.com) to rec.food.cooking on 31 Jan 2007. Adapted to paleo. ~~~ soups-mushroom Cream of Mushroom Soup 1 avocado 1 tomato 1 cup hot water 1 red sweet pepper (diced) 1 cup mushrooms (sliced) 1 little onion (diced) 1 clove of garlic Juice of 1/2 grapefruit, chopped basil Blend avocado, grapefruit juice, garlic and hot water. This time the consistency of your soup should be thicker and creamier. Then add sliced mushrooms, sweet pepper, onion and basil. You may choose any of your favorite vegetables as an addition to your soup. By Tatiana Kozlova at RawTimes.com, 4 Sep 1997. ~~~ soups-mushroomfennel Mushroom and Fennel Soup 2 lb. assorted mushrooms (cleaned and coarsely chopped) (White, Cremini and Shiitakes) 1 bulb fennel, trimmed and coarsely chopped 1 large yellow onion chopped 2 teaspoons ground fennel seed 3-4 cups meat or vegetable stock Juice of one lemon Olive oil Salt and fresh ground pepper Parsley chopped Heat a couple of teaspoons of olive oil in a heavy skillet and cook onion and fennel until just tender. Meanwhile, in a second skillet, heat about a tablespoon of oil over medium high heat and add chopped mushrooms. Don't stir, but rather allow the mushrooms to cook down to about 1/3 their volume. Combine mushroom and fennel/onion mix in a soup pot. Add 3-4 cups vegetable stock and fennel seed. Simmer for 30 minutes over very low heat. Stir in lemon juice, salt and pepper to taste and parsley. Serves four. Adapted from: Park Slope Food Coop: Recipes [archive.org] ~~~ soups-japaneseonion Japanese Onion Soup 2 cans chicken broth 1/4 c chopped carrots 1/4 c chopped onion 1/4 c chopped celery (or any other 'hard' veggie combo you like! Zucchini, cauliflower, etc.) 1 c fresh sliced mushrooms 2-4 T fried onions Chop veggies and put them in saucepan with 2 cans chicken broth. Bring to a boil, then allow to simmer for 5 minutes. Strain out the vegetables. Pour the flavored broth into bowls. Drop a few fried onions into soup. Add a few mushrooms. Let sit for a few minutes to allow the flavor to seep into the mushrooms. By: KATDB70. From: SparkPeople ~~~ soups-benihanaonion Benihana Onion Soup 4 cups chicken broth 2 cups water 1/2 white onion 1/4 cup carrot, coarsely chopped 1/4 celery stalk, coarsely chopped 1/2 teaspoon salt 6 medium mushrooms, thinly sliced 4 green onions, diced Combine chicken broth and water in a large saucepan over high heat. Add chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat. To serve, ladle about 1 cup of broth into a bowl. Place a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices and a sprinkle with diced green onion. By Chris Parker. From: TasteBook [Insecure link: https://www.tastebook.com/recipes/2950570-Benihana-Onion-Soup] ~~~ soups-springonion Spring Onion Soup Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions. 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds spring onions (or yellow onions), trimmed and thinly sliced 2 1/2 teaspoons coarse salt 1 1/4 cups homemade or low-sodium store-bought chicken stock 2 cups water Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes. Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes. Remove from heat, and let cool for 20 minutes. Working in batches, purée in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth. Divide soup among 4 bowls, drizzle with oil. Comment: Very bland. From: Martha Stewart Living, March 2009 ~~~ soups-broccolinispringonion Broccolini-Spring Onion Soup 2 tablespooons extra-virgin olive oil 10 whole scallions, ends trimmed and finely chopped 1 1/2 pounds broccolini, florets and stalks cut into 1-inch pieces 1 1/2 quarts (6 cups) chicken or vegetable broth 1/2 teaspoon kosher salt freshly ground black pepper 2 tablespoons snipped fresh chives, for garnish Place a large, heavy soup pot or Dutch oven over medium-low heat and add the oil. When the oil is warm, add the scallions and cook, stirring occasionally, until softened, about 4 minutes. Add the broccolini and cook, stirring occasionally, until it begins to soften, about 2 minutes more. Add the broth, salt, and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the broccolini is only just tender and still bright green, 15 to 18 minutes. Remove from the heat and let cool, uncovered, for about 5 minutes. In batches, purée the soup in a blender or food processor. (Hold the top of the blender firmly with a folded towel to prevent an explosion of hot soup.) Return to the soup to a clean pot and warm through gently over medium heat. Taste for seasoning. Ladle into warm bowls or tall mugs and garnish with chives. From Mr. Sunday's Soups by Lorraine Wallace Found at Food Republic ~~~ soups-creamparsnip Cream of Parsnip Soup This might be a lovely cream base for other ingredients (or cream of cauliflower, celeriac, or leek perhaps? Or combination thereof) Here's what I did: Peel parsnips, chop. Place in a pot with chopped onion. Cover with a mixture of water and chicken bone broth. Add a piece of kombu and ground white pepper. Bring to boil, simmer until parsnips are tender. Remove kombu, reserve for use again. Purée soup in a blender. Return to pot, add finely chopped parsley and 2 Tbs. coconut milk. The coconut milk will lend a creaminess, but is not really enough to make it taste very sweet and coconut-y. I sometimes add kuzu root starch to coconut milk to help it thicken. You mix 1 Tbs starch with 2 Tbs water and add that to 1 cup coconut milk. Be sure not to boil, or it will turn gummy. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2001 ~~~ soups-scallionchive Scallion Chive Soup 1/2 c zucchini, shredded 1/2 c shallots, chopped 1 clove garlic, minced 3 t olive oil 1 c scallions, chopped 1/2 c chives, chopped 2 c chicken broth 1/2 c water In saucepan, cook zucchini, shallots, and garlic in oil over moderately low heat. Stir occasionally until shallots are tender (about 5 min.). Add scallions and all but 2 T chives. Cook, stirring, until scallions are softened, about 2 min. Stir in broth and water. Simmer 2 min. In a blender, purée mixture. Pour soup through a fine sieve into clean pan, pressing hard on solids and discarding them. Heat soup over moderate heat, stirring until hot. Season to taste. Stir in remaining chives. From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead] Adapted by Patti Vincent ~~~ soups-sweetpotato Sweet Potato Soup 1 tablespoon coconut flour 1 tablespoon coconut oil 1 1/2 cups chicken or vegetable broth 1 1/2 cups cooked cubed sweet potatoes 1/4 teaspoon ground ginger (or fresh, to taste) 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 cup coconut milk salt and pepper, to taste In a heavy saucepan, over medium-low heat, cook the coconut flour and coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for5 minutes more. In a blender, purée the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the coconut milk and gently reheat the soup. Season with salt and pepper and serve. Recipe submitted by Sherri, Avon, IN Adapted from: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ soups-sweetpotatoginger Sweet Potato and Ginger Soup 2 Tbsp ginger chopped 2 Tbsp coconut or olive oil 3 leeks, chopped (white and light green only) 4 sweet potatoes, peel and dice pinch cayenne, salt and pepper 6 cups chicken or vegetable stock 2 Tsp ground coriander 1 Tbsp ground cumin lemon juice (optional) Saute leeks, potatoes and ginger in hot coconut oil till softened (13 minutes). Add spices, stir well. Add stock, bring to the boil and simmer till cooked (15 minutes). Buzz or put through blender purée. Before serving add splash of lemon juice (optional). Makes 8 1 cup servings. Comments: - I threw this is in the slow cooker, which doesn't need the oil. - I would add 1/2 a small butternut squash to round out the flavor. - Sprinkle chopped walnuts on top. - I also added an apple and a pinch of cinnamon. - Next time I'll put some bacon in it. - I modified it, using what was in the kitchen: 2 large sweet potatoes and half an acorn squash, 1 leek and 1 red onion, mushroom broth, lots of ginger, and a cube of frozen garlic and basil from the garden last summer. By: PCREIGHTON. From SparkPeople ~~~ soups-spicysweetpotato Spicy Sweet Potato Soup 2 tbsp. coconut oil 2 cups thinly sliced onion 4 garlic cloves, minced 2 tsp. paprika 1 tsp. ground coriander 2 tsp. cayenne pepper [reduce] 5 cups sweet potato, peeled and cubed 8 cups prepared chicken broth Pepper to taste Melt coconut oil in large soup pot or Dutch oven on medium. Add onion, cook uncovered for 5 to 10 minutes, stirring often until softened (do not brown). Add garlic, paprika, coriander and cayenne pepper; continue to heat and stir for about 1 to 2 minutes until fragrant. Add sweet potatoes and toss until coated. Add broth and stir. Increasing heat bring to a boil. Reduce heat to medium low, cover and simmer for 25 to 30 minutes stirring occasionally until sweet potatoes are tender. Remove from heat, let stand for 5 minutes. Process mixture in 2 batches, in a food processor, or blender until smooth. Return to pot. Add pepper. Stir and return to a boil on medium high. Continue to heat and stir until heated through. Ladle soup into bowls, sprinkle chives over the top. Serve immediately. Number of Servings: 8 By: WEEBLE-WOBBLE. Adapted from SparkPeople ~~~ soups-sweetpotatocapsicumginger Sweet Potato, Capsicum (pepper) and Ginger Soup 1 red pepper 1 brown onion, chopped 2 cloves garlic, chopped and crushed 2 tsp fresh ginger, grated 1-5" orange sweet potato, cut in 2 cm cubes (more if desired) 1 tbsp olive oil 3 cups chicken, beef or vegetable stock 1 cup water Pinch of chili (chili flakes are great, optional) Cook the pepper, skin-side up, under a hot grill for 10 minutes or until the skin blackens and blisters. Cool in a plastic bag and then peel and chop roughly. Heat the olive oil in a medium sized saucepan over medium heat. Add onion and sauté for 3 minutes or until softened but not colored. Add the garlic, ginger and chili and cook for 1 minute. Add the sweet potato (that has been peeled and chopped roughly) and coat well in the onion mixture. Pour in the stock and water, simmer for 15-20 minutes or until the sweet potato is soft. Cool slightly and stir in the pepper. Blend in a food processor until smooth or simply mash with a potato masher. Season. Number of Servings: 4 Comments: - To save time, you can just chop the pepper and add it with the onion. By: JELLERY1. From: SparkPeople ~~~ soups-chickensweetpotato Chicken and Sweet Potato Soup 2 sweet potato, 5" long 1 lb chicken breast, no skin 1.5 cup carrots, cooked, slices 1 cup celery, cooked, diced 2 Jalapeno peppers 6 cup chicken stock, home-prepared 2 tbsp olive oil 4 cloves garlic 1 cup onions, raw, chopped 1 tsp thyme, dried 1 bay leaf, dried Salt and pepper to Taste This is pretty self-explanatory. Start the olive oil over medium heat, saute the onions and garlic for a minute, then add the carrots, celery and jalapenos. (It actually tastes better if you use chipotle peppers instead of just raw jalapenos, but sometimes I modify if we want a little less heat, since we find the raw jalapenos to be less hot than the smoked ones). Before adding any liquid, add the spices and herbs and stir it to let the flavors start to "stick" to the veggies. Then add the stock, bring to a boil and add the chicken. I dice the chicken in bite-size pieces, but as long as you're willing to wait a little longer, you could certainly add larger pieces, even whole pieces. Once the soup is again boiling for about 10 minutes, add the sweet potatoes and continue to cook until potatoes are tender. (Note: you may want to peel the sweet potatoes; I leave the peel on.) Number of Servings: 6 Comments: - I sautéed the veggies and then threw the potatoes, chicken, and veggies in the crock pot. Cooked it all day and that mashed with a potato masher. - We used 1 chipotle pepper for nice warm spice. Adapted from a Rachael Ray recipe by SHOWERS2FLOWERS or APRILDAKOTA. From: SparkPeople ~~~ soups-sweetpotatofennelchunky Sweet Potato Fennel Chunky Soup 3 tablespoons extra-virgin olive oil, plus more for serving 1 large onion, diced 1 medium fennel bulb, trimmed and sliced crosswise 1/2 garlic clove, minced 2 large fresh sage leaves, roughly chopped 2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed 4 cups chicken or vegetable broth Kosher salt and freshly ground black pepper to taste Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper. Transfer half of the soup to a blender and purée until smooth. Return to the pot and stir to combine. Ladle the soup into bowls and drizzle with more olive oil. 8 servings. Number of Servings: 8 Comments: - We didn't use olive oil for garnish. - I used less olive oil and garnished with fresh parsley. By: BOXERMOM19. Adapted from: SparkPeople ~~~ soups-sweetpotato2 Sweet Potato Soup 4 cups water 2 cups peeled, sliced carrots 4 cups zucchini, chopped in bite size pieces 1 bay leaf 1 leek peeled , dark green tops removed, quartered and diced 1 large sweet potato cooked, peeled and diced Fresh, chopped dill to taste In large pot boil carrots and bay leaf for 15 minutes. Add leek to carrots and boil another 5 minutes Add zucchini to carrots and leeks and boil another 5 minutes. Add cooked, diced sweet potatoes to the other boiled vegetables in the pot and heat slowly for another 5 minutes. A few minutes before serving, add fresh chopped dill. Remove bay leaf. Divide into 4 soup bowls and serve. Optional: The finished soup may be processed in a blender and served as a creamed soup. By: KOCHSTER. From: SparkPeople ~~~ soups-sweetpotatovegetable Sweet Potato and Vegetable Soup 2 sweet potatoes, chopped 4 carrots, chopped 2 sweet peppers, chopped (I use 1 red and 1 orange) 2 leeks, chopped 4 celery stalks, chopped 1-2 cups of chicken or vegetable stock, depending on desired thickness pepper to taste This soup really is amazingly simple to make. Simply place all your ingredients in a saucepan with enough stock to cover (you can add more stock if you prefer a thinner soup). Bring to boil, then simmer until the vegetables are tender when tested with a fork. Then either using a hand blender or food processor etc blend until smooth. Add some freshly ground black pepper to taste. Number of Servings: 4. By: EMMAP-S. From: SparkPeople ~~~ soups-sweetpotatolr Sweet Potato Soup (Large Recipe) 1 T. oil 2 cups chopped onion 1 cup chopped celery 1 cup chopped carrots 8 cups peeled and diced sweet potatoes 6 cups chicken bouillon 2 cups chopped tomato 1 tsp. oregano 1 tsp. basil 1 tsp. thyme salt and pepper to taste cayenne pepper to taste about 2 cups cooked cubed chicken Place a large kettle over high heat. Add the oil and let it get hot. Add onion, celery and carrot. Lower heat and saute until crisp-tender. Add remaining ingredients except chicken. Bring to a boil and simmer until sweet potatoes are tender, about 5 minutes. Add chicken and adjust seasoning. Bring back to a boil. Remove from heat and serve. Makes about 17 cups. By: ABIGAILRUSSELL. Adapted from: SparkPeople ~~~ soups-chickensweetpotatocrockpot Chicken Sweet Potato Crockpot Soup 4 chicken breasts, chopped 2 cups chicken broth 4 sweet potatoes, peeled and chopped 1 onion, diced 2 cloves of garlic, minced 1/2 tsp thyme 1 bay leaf 1/2 tsp marjoram dash salt dash pepper Dump all ingrediants into crockpot. Cook on low for 8-10 hours, or on high for 4-6 hours. Number of Servings: 6 By: FIGHTING2LOSE. From: SparkPeople ~~~ soups-africansweetpotato African Sweet Potato Soup 1 small chopped onion 2 minced garlic cloves 1 teaspoon coconut or olive oil 1 quart chicken or vegetable stock 2 peeled, cubed sweet potatoes 1 can diced tomatoes 1 teaspoon ground cinnamon 1 teaspoon cumin 1 teaspoon curry powder 1 teaspoon sea salt 1/4 teaspoon cayenne 1/4 cup almond butter Saute onion and garlic in oil. Add chicken stock, sweet potatoes, and diced tomatoes. Add ground cinnamon, cumin, curry powder, and sea salt. Mix in cayenne and almond butter. Simmer 10 to 12 minutes. By: MWILSON86. Originally from Fitness Magazine. Adapted from: SparkPeople ~~~ soups-roastedgarlicsweetpotato Roasted Garlic and Sweet Potato Soup 6 large sweet potatoes 1 large yellow onion, chopped 1 tbsp extra-virgin olive oil 1 head roasted garlic 6 cups chicken broth 1-2 cups water Preheat oven to 350F. Slice sweet potatoes in half lengthwise, rub cut surfaces with olive oil, and place cutside down on LARGE baking sheet. On same baking sheet, place whole head of garlic (remove most but not all of papery skin. Cut about 1/2 inch off top to expose bulbs). Drizzle top of garlic head with more oil and a pinch of salt. Bake uncovered in center of oven for about 45 minutes or until sweet potatoes are soft. While baking sweet potatoes and garlic, heat olive oil in sauté pan. Add chopped onion and sauté until clear and soft. Place onions in food processor. Remove half of sweet potato pulp from skins and place in frying pan with onions. Squeeze garlic pulp from skins and add to pan. Process all three until smooth purée forms. Place purée into a large saucepan. Purée remaining sweet potato pulp. Add to saucepan. Add broth (I only used 4 cups plus 1/2 cup water) and water until desired consistency. Cook on medium until heated through. Makes about 10 cups of soup. From The Eat-Clean Diet by Tosca Reno. Submitted to SparkPeople by MSWILSON130 ~~~ soups-easysweetpotato Easy Sweet Potato Soup 4 medium sweet potatoes, peeled and cubed 1 apple, peeled and cubed dash of cinnamon dash of nutmeg salt water Put peeled and cubed sweet potatoes and apple in a medium saucepan. Add cold water just to cover. Add dash of salt. Bring to a boil and let boil for 30 minutes. Remove from heat and add cinnamon, and nutmeg. Use a stick blender to blend the soup. Serves 4-6. By: STEGENRAE. Adapted from SparkPeople ~~~ soups-gingersweetpotatocarrot Gingered Sweet Potato Carrot Soup 1 Tbsp olive oil 1 small onion, chopped 1 cup chicken or vegetable broth 2 cups water 5 large carrots, peeled and chopped 2 medium sweet potatoes, peeled and chopped 1 tbsp jarred ginger In saucepan heat olive oil over medium heat. Add onion and saute until soft (about 3 minutes). Add broth, water, carrot, potato, and ginger. Bring to a boil, then simmer for 15 minutes, until veggies are soft. Strain soup to separate veggies and set some of the broth aside. Put the veggies into a food processor or blender and blend until smooth, using some of the broth to thin it out if necessary. Discard all unused broth. Stir veggies well until smooth. Makes 2 large servings or 4 side servings. Comment: Add a bit of cumin too. By: SUGARKITTY42. From: SparkPeople ~~~ soups-spicysweetpotatosquash Spicy Sweet Potato and Squash Soup 1 large butternut squash 1 large sweet potato 1 red chilli pepper (dried or fresh) 2 cloves garlic 1 litre chicken or vegetable stock Pre-heat the oven to gas mark 4/180 Celsius/350 Farenheit. Peel the sweet potato and cut it and the squash in half. Place on a baking tray and brush with the oil. Put in the oven. After about 30 minutes, add the peeled garlic cloves to the tray and continue to cook for a further 15-30 minutes, until the vegetables are soft. After cooking, leave the vegetables to cool, the chop the sweet potato into chunks; peel, deseed and chop the squah and put these, along with the garlic and chilli into a blender. Add the stock and blend until smooth. This can be served immediately or cooled and then frozen. This makes 5 generous servings of thick soup; if you prefer a thinner soup just add more stock or water. Comment: I added some thyme and basil. Submitted by: SAFFSTAR. From: SparkPeople ~~~ soups-spicysweetpotato2 Spicy Sweet Potato Soup 1 medium chopped onion 1/2 tsp paprika 1/2 tsp curry powder 1/2 teaspoon garlic 1/2 tsp chili flakes 250 grams sweet potato 16 oz chicken or vegetable stock Saute the chopped onion in a small amount of oil until soft. Add chilli flakes, curry powder, paprika, and garlic. Once soft add cubed sweet potato and heat (covered) for 5 minutes. Add stock and simmer uncovered for 20 minutes. Finally, blend. Number of Servings: 1 Comment: I also added a couple tablespoons of Vietnamese red curry paste. By: LHARRISO1. From: SparkPeople ~~~ soups-gardentomato Garden Tomato Soup 2 lbs. fresh, perfectly ripe tomatoes 2 stalks celery, finely chopped 1 small onion, finely chopped 1 large clove garlic, minced 1 carrot, grated 2 cups water 1 teaspoon dried oregano 1 and 1/2 teaspoons dried basil 1 and 1/2 teaspoons salt (optional) 1 Tbs. olive oil freshly made pesto for garnish Working over a bowl to catch juices, peel the tomatoes using a gentle sawing action with a sharp vegetable peeler. Squeeze pulp into the bowl and finely chop the tomatoes. Reserve contents of bowl. Heat oil in a pot, add onions and celery, saute 3 minutes. Add garlic, saute 2 minutes longer. Add chopped tomatoes. Strain the tomato juice to remove seeds and add this to the pot. Bring to boil, add remaining ingredients. Return to a boil, trun heat to low. Cover and simmer 20 minutes. This is a delicious soup hot or cold. If serving hot, place a dollop of pesto on top. If serving cold, you can add a swirl of coconut milk to each bowl. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, July 2001 ~~~ soups-spicycocotomato Spicy Coconut Tomato Soup 14 ounces (1 can) diced tomatoes in juice 3 tablespoons olive oil 3 cloves garlic, minced 1 small fresh or dried red chile pepper, seeds removed for less heat 1 carrot, peeled and thinly sliced 1 1/2 cups coconut milk 1 tablespoon fresh lemon juice Coarse salt and ground pepper, to taste Parsley leaves, for garnish Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes. In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, coconut milk, reserved tomato juice, and lemon juice; purée until smooth. Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving. Adapted from: Whole Living: Body+Soul, January/February 2006 [archive.org] ~~~ soups-spicytomato Spicy Tomato Soup 1 3/4 pounds ripe tomatoes 2 tablespoons paleo oil 1 teaspoon mustard seeds 1 medium onion, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon turmeric 2 dried red chiles 5 1/2 cups water Kosher salt Peel and mince the tomatoes. Heat the oil in a medium saucepan. Add the mustard seeds, cover the pan and cook over high heat until the seeds begin to pop. Reduce the heat to moderately low. When the popping stops, add the onion and cook, uncovered, stirring until softened, about 5 minutes. Add the cumin, coriander, turmeric and chiles to the saucepan and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and water; season with salt and bring to a boil. Simmer the soup over moderately low heat for about 30 minutes. Adapted from: Food & Wine: Inspiration served daily ~~~ soups-tomatomoroccanspices Fresh Tomato Soup with Moroccan Spices With tomatoes as good as they are all over the Mediterranean, it stands to reason that myriad dishes have evolved from one end of the basin to the other. The French have their cream of tomato soups, the Spanish their gazpacho, the Greeks their tomato and bulgur wheat soups, and more. I especially like Moroccan tomato soups that couple the summer's quintessential vegetable with densely aromatic spices. The balance is lovely. 6 servings 8 large ripe tomatoes, seeded and coarsely chopped 2 tablespoons extra virgin olive oil 1 large yellow onion, coarsely chopped 1 teaspoon paprika 1 scant teaspoon finely chopped fresh ginger 1 scant teaspoon ground cumin 1 cinnamon stick 1 teaspoon honey 2 cups chicken broth 3 tablespoons chopped flat-leaf parsley 2 tablespoons chopped cilantro 1 tablespoon fresh lemon juice Place the tomatoes in a food processor and purée. Set aside. Heat the olive oil in a large soup pot over medium heat, add the onion, and cook until wilted, about 8 minutes. Add the paprika, ginger, cumin, and cinnamon and stir to coat. Pour in the tomatoes, honey, broth, and half the parsley and cilantro. Raise the heat and bring the soup to a boil, then reduce the heat and simmer, partially covered, for 20 minutes, or until slightly thickened. Remove from the heat, cool to room temperature, and chill for 2 to 3 hours before serving. Just before serving stir in the lemon juice and remaining parsley and cilantro. From: Against the Grain: 150 Good Carb Mediterranean Recipes by Diane Kochilas ~~~ soups-finnishturnip Finnish Turnip and Pear Soup This is creamy white, thick, and both sweet and sharp. Yields 4 cups. 1 medium onion, chopped 1 tablespoon oil 3 medium-large turnips, peeled and chopped (3 cups) 3 large ripe pears, peeled, cored, and chopped (about 3 cups) 1 tsp. dried thyme 1/2 tsp. salt 1 1/4 cups vegetable stock or water 1/4 tsp. nutmeg 1 1/2 to 2 cups pear or apple juice freshly-ground black pepper to taste In a large saucepan, sauté the onion in oil for about 5 minutes, until translucent but not browned. Add the chopped turnips and pears along with the salt and thyme. Saute for another 10 min. or so, stirring occasionally. Add the stock or water and cook, covered, on low heat for 20 to 30 minutes, until the vegetables are soft and tender. Add the nutmeg. In a blender or food processor, purée the soup with juice until smooth and thick. Season with black pepper to taste. From: Sundays at Moosewood Restaurant, by the Moosewood Collective. ~~~ soups-zucchini Zucchini Soup 1 large onion, chopped 2 Tbsp olive oil 2 cups chicken broth 8 cups diced zucchini 1/8 tsp garlic powder 1/8 tsp celery salt dash of pepper 1/4 cup parsley leaves In a pan, sauté onion in oil until tender. Add remaining ingredients except parsley. Cook over medium heat about 5 minutes or until zucchini is tender. Carefully pour into blender or food processor, and add parsley and whirl at high speed until smooth. May be thinned with additional chicken broth. Serve hot or cold. Can be frozen. From: Mrs. Wythe B. Weathers, in Seasoned in Sewickley ~~~ soups-greensquash Green Squash Soup 1 medium leek or onion, preferably organic 1 pound summer squash, such as zucchini 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste 4 cups meat or vegetable stock 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram 2 tablespoons artichoke purée (see Note) Remove the root end and green top part of the leek. Wash the white part of the leek well to remove any dirt, then chop it into fine pieces. Wash and trim the squash and chop it into medium-sized pieces. Heat the olive oil in a skillet over medium heat. Add the chopped leek and sauté it until it is translucent. Add the squash and sauté, stirring, until the squash softens, about 10 minutes. Season with salt and pepper. Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil gently for 30 minutes. Add the artichoke purée and mix well. Pour the soup into a food processor and process into a coarse purée. Note: Artichoke purée is available in specialty grocery stores. You can also make your own simply by draining a jar of water-packed baby artichokes and grinding them in a blender or food processor. Store any leftover purée in the refrigerator and use it as a dip for raw vegetables. Thanks to Lew Friedman (from Dr. Weil) Adapted from Park Slope Food Coop: Recipes [archive.org] ~~~ soups-morroccanveg Moroccan Vegetable Stew 2 tb Olive oil 2 Garlic cloves, coarsely chopped 1 ts Grated fresh ginger 1 ts Ground cumin 1 ts Ground cinnamon 1/2 ts Ground turmeric 2 sm Onions; quartered 3 md Carrots; coarsely chopped 4 Baby turnips, trimmed and quartered 1/2 lb Sweet potatoes, peeled and cubed 1 c Tomato juice 1 c Water 1/2 c Seedless raisins 2 sm Zucchini; thinly sliced 1 1/2 c Button mushrooms, halved if large 2 tb Chopped fresh parsley Freshly ground black pepper 1/2 c Cashew nuts, toasted Parsley sprigs; for garnish Heat the oil in a large skillet and sauté the garlic, ginger, cumin, cinnamon, and turmeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated with the spice mixture. Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. Yield: 6 Servings. Posted by Andy_Hall/Geocities.com to rec.food.veg on 6 Jan 1999 Adpated by Don Wiss ~~~ soups-conchchowder Conch Chowder 1 ham bone with little meat on it, or 1/4 - 1/2 lb. bacon cut into cubes 2 quarts water 8-10 conchs, diced or ground in food chopper (can substitute lobster) 2 onions, chopped 1 green pepper, diced 1 can tomatoes 1 can (6 oz.) tomato paste salt and pepper to taste 2-4 bay leaves 2-4 T. thyme 2 T. coconut oil 2-4 carrots, sliced Cayenne pepper or hot sauce to taste. Place ham or bacon in cooking pot and add water. Cover and bring to boil, turn down heat to simmer. Add conch and simmer for about 2 hrs. or until conch is tender. Fry onion, green pepper and celery and sauté until light brown stirring to prevent burning. Add tomatoes and tomato paste; simmer for a minute or so. Add this mixture to pot with conch. Add remaining ingredients and simmer until vegetables are done. Note: this freezes well. Adapted from: BahamasGateway.com: Truly Bahamian Eatin' [archive.org] ~~~ soups-smokedmarlinpepperpot Smoked Marlin Pepperpot In some of the earliest references to pepperpot soup, all sorts of ingredients were mentioned, including bamboo shoots, cotton tree tips, and prawns and crawfish. So, while Jay's original recipe that follows may seem unique, he says it is not really all that innovative to include fresh or smoked marlin in a pepperpot. 4 quarts water 2 1/2 pounds spinach, finely chopped 1 pound fresh okra, chopped 1 1/2 pound kale or callaloo, finely chopped 2 chayote squashes, peeled and grated 1/2 pound dasheen, 1/4-inch diced 1 medium onion, finely chopped 2 garlic cloves, crushed and minced 1 ounce grated ginger root 3 scallions, chopped 4 thyme sprigs 2 bay leaves 1 whole green Scotch bonnet pepper 1/2 cup coconut milk 2 pounds fresh or smoked marlin, flaked Salt and pepper to taste Bring the water and the first nine ingredients to a boil in a large soup pot. Cover the pot, and simmer for 15 to 20 minutes. Pass the mixture through a colander or food mill, then return it to the pot. Add the thyme, bay leaves, and Scotch bonnet pepper. Simmer until the soup thickens, then add the coconut milk and the marlin. Simmer 5 minutes more, season with salt and pepper, and serve. Serves 10 From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ soups-paleoshrimp Paleo Shrimp Soup 2 1/2 cups of coconut milk 1/4 cup of chopped chives 1/4 cup of chopped cilantro (from tube) 2 tablespoon of coconut oil 2 cans of tomatoes (no salt added) 500g raw (cleaned, peeled and deviened) shrimp 6 cloves of garlic, minced 4 medium onions, chopped Juice of 3 lemons 3 tbsp of chilies (from tube) In a large saucepan melt oil, add the tomatoes, chopped onion, peppers, minced garlic, chopped chives and cilantro. With lid on pot, heat at medium low for 20 minutes or until the vegetables are soft. Blend everything in a blender, 2 batches. Transfer back to saucepan and add remaining ingredients, for an additional ten minutes. Top with additional chives, and red pepper flakes Serving Size: Makes 8 generous servings By: CAVEMOM. From: SparkPeople ~~~ soups-thaihotsour Thai Hot & Sour Shrimp Soup 1 tablespoon olive oil Shells from shrimp (see below) 8 cups chicken stock 3 stalks lemon grass, cut into 1" lengths 4 kaffir lime leaves (can be found in Thai and Chinese markets, often frozen) 1 teaspoon lime zest 2 green Serrano chiles, slivered 2 pounds fresh shrimp, approximately 20 count per pound, shelled and deveined 1 tablespoon coconut milk 1/2 teaspoon salt juice of 2 limes 1 red Serrano chili, slivered 2 tablespoons coriander leaves (cilantro), coarsely chopped 3 green onions (including some green), coarsely chopped Heat the oil in a saucepan and fry the shells until they turn pink. Add the chicken stock, lemon grass, lime leaves, lime rind,and green chilis. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Strain the mixture through a sieve, return the liquid to a saucepan and bring to a boil. Add the shrimp to this boiling "stock" and cook them for 2-3 minutes. Reduce heat to simmer and add the coconut milk, salt and lime juice. Stir and immediately remove from heat to prevent overcooking. Pour the soup in a tureen or ladle into bowls, sprinkle with red chilis, coriander leaves and green onions. Serve piping-hot. From: The Original Thai Cookbook by Jennifer Brennan Adapted by Patti Vincent ~~~ soups-spanishsquid Hot Spanish Squid Soup 1 lb Squid; cleaned, cut into 1-inch pieces 1 tb Olive oil 2 cl Garlic; minced pepper to taste 1/2 c Tomato sauce; or purée (I suppose we could change the tomato sauce to tomatoes?) 1 c Water In a saucepan, heat oil and garlic, but do not let garlic brown or burn. Add squid, pepper, tomato sauce and water. Simmer mixture for 1 hour, adding more black pepper towards the end of cooking time. ~~~ soups-hansfish Hans' Fish Soup I made salmon soup the other day. I boiled the bones and fins and tail (I had bought the tail half of a salmon) for I guess an hour. Then I strained to get the broth separated from bones and other, cut some of the salmon filéts in small pieces, added to the broth together witth some fresh onion and other green spicey things and boiled for a few minutes. Tasted very good. I guess you can boil fish heads for a few minutes to be able to peel away the good meat pieces, to put aside when boiling the boney and fatty parts for quite a while, then putting the meat back into the soup just to warm before serving (to not overcook the meat). From Hans Kylberg ~~~ soups-tapado Tapado (Seafood Soup) 2 cups fresh coconut milk -- (see recipe) 1 small onion 1 medium red bell pepper 2 pounds red snapper fillets, sea bass, or tilefish 1 pound medium shrimp 1 Tbsp coconut oil 1 tsp dried oregano 1/4 tsp achiote (annatto) (optional) 1/2 tsp salt 1/4 tsp fresh ground black pepper 1 medium banana 1 medium tomato 3 Tbsp minced cilantro leaves PREPARATION: Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein the shrimp. COOKING: Heat the corn oil in a large skillet. Add the onion and red pepper and sauté over medium heat until softened, about 1 minute. Add the Coconut Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring liquid to a boil and then simmer over low heat until slightly thickened, about 5 minutes. Stir in the fish and the shrimp and simmer until seafood is just cooked through, about 10 minutes. Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice (3/4 cup) and add it to the soup along with the banana. Simmer the soup until the banana and tomato are just cooked, 5 minutes. (Can cover and refrigerate up to 4 hours.) SERVING: Reheat the soup if made in advance. Stir in the cilantro. Serves 4 to 6 NOTES: Coconut milk gives a Southeast Asian accent to this Guatemalan specialty. The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts. This dish, which frequently contains a wide variety of seafood, including squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression of this natural bounty. Achiote, also known as annatto, is a red-orange vegetable dye used to color dishes throughout Latin America. Recipe By: Cook's Magazine September/October 1988 Posted by BrigitteJ@csi.com to rec.food.cooking on Jan 1, 1999. ~~~ soups-chickensoup2 Chicken Soup 1 whole chicken 1 whole bay leaf 64 ounces, fluid: chicken broth (or half broth and half water) 1 whole large onion, chopped 3 whole ribs of celery, sliced 3 whole carrots, peeled and chopped 3 whole parsnips, peeled and chopped 1/2 teaspoon salt ground black pepper Place all ingredients but the pepper into a pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed. Serve in a bowl, then sprinkle black pepper over the top. * Note: Adjust broth levels and/or vegetable amounts as needed. From: The Pioneer Woman ~~~ soups-eggdropsoup Egg Drop Soup 4 cups chicken broth or stock 2 eggs, lightly beaten 1-2 green onions, minced 1/4 teaspoon white pepper Salt to taste A few drops of oil (if desired) In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve. Variations: These would all be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg. ** If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flu. From: Kitchen, Crafts & More [Insecure link: http://www.kitchencraftsnmore.net/recipe017.html] ~~~ soups-chickensoup Chicken Soup There are two approaches, one with the stock prepared in advance, the other when you do not have existing stock. For basic stock here is what I do: I buy chicken backs and necks. I roast 3 or 4 pounds in an oven-safe stockpot along with one peeled and quartered onion, one peeled and quartered garlic clove, a stick of celery and a peeled stick of carrot for about 1.5 hours at a 400 degree F. oven or until things are browned. Then I put the stockpot onto the stove, add water to the top along with a tblspn of lemon juice or vinegar (acidity helps increase the calcium uptake from the bones) and boil, then simmer for hours, the longer the better. As it boils lazily, I keep a spoon and bowl by the stove and skim the funny foam from the top occasionally. I add water as it needs it, but towards the end of the time I have to boil it I let it boil down a bit. Then I remove from the stove, transfer through a strainer into a bowl, and add ice cubes to the bowl. This brings the temperature down quickly and I put the bowl in the refrigerator. The next day, I skim the fat off and sometimes freeze the stock. I microwave the big stock container and thaw what I need for a given kitchen task. Notice that I never add spices, herbs or salt to the stock, so that I have a good quality neutral stock that can be used for anything such as using to poach or steam veggies, making soup, sauce, etc. You can use the stock as above and put in some shredded cooked chicken along with carrots, onions etc. and then boil until the veggies are cooked. For chicken soup without the stock-making step: In boiling stockpot half filled with water, put in a rinsed whole chicken without the giblets. Poach until cooked and remove the chicken and let cool, reserving the broth in the stockpot. Remove the meat from the chicken and set aside. Put the bones back into the broth, add the acid, and boil lazily, skimming the foamy stuff as above, adding water as above, etc. The longer the better. Near the end of cooking, add the veggies such as carrots, sliced and cut onion, cut celery. When the veggies are cooked, turn the heat off, transfer to a bowl, add the ice cubes to cool rapidly, refrigerate and skim the fat the next day. Now, to serve, heat up the stock and add some of the chicken meat, diced or hand shredded, and serve. If you serve without the refrigeration step that is fine, you will end up with some fat in the soup (big deal). BTW, when we eat turkey or duck, I use the carcass for this, or I freeze the carcass and do this later. Turkey stock is actually as good or even better than chicken stock. By Richard Geller. Posted to the PaleoRecipe Mailing List, July 2001 ~~~ soups-roostersoup Cock-A-Leekie (Rooster Soup) 1 3-pound chicken, cut up 2 carrots, coarsely chopped 1 onion, quartered 1/2 tsp fresh ground pepper 6-8 prunes (optional) 1 bouquet garni (4 parsley sprigs, 1/4 tsp dried thyme, 1 bay leaf, and 8 peppercorns tied in cheesecloth) 5-6 medium leeks, the white part only, well-rinsed, and cut into 1/2" pieces 1 Tbsp chopped fresh parsley Place chicken in a large Dutch oven or stockpot. Pour in 2 quarts of water, and bring to a boil over high heat; skim off foam as it collects. Add carrots, onion, bouquet garni, and pepper. Reduce heat, and simmer 45 minutes, until chicken is falling off the bones. Remove chicken and let cool; remove skin and bones; cut meat into bite-sized pieces. Strain stock into a large bowl, discard vegetables and bouquet garni. Skim off fat. In a large saucepan, heat a couple tablespoons of olive oil. Add leeks, cover and cook 10 minutes, until soft. Pour reserved stock over leeks. Bring to a boil, reduce heat, and cook 15 minutes. Add chicken and prunes, simmer 15 minutes. Season with pepper to taste. Add parsley and serve. From 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ soups-cockaleekie Cock-A-leekie 2 1/2 lb chicken 2 large leeks, chopped 1 1/2 quarts water 1 bay leaf 1 teaspoon fresh tyme leaves 1 small bunch parsley 2 teaspoons salt 1 teaspoon cracked black pepper 12 pitted prunes (may substitute raisins) Rinse chicken under water both inside and out; drain well, pat dry with paper towel. Trim off excess fat; cut chicken in half. Place chicken, leeks, water, herbs and salt in heavy-based pan. Bring slowly to the boil; reduce heat to low. Simmer uncovered 1 1/2 hours, removing froth occasionally. Discard bay leaf and parsley. Carefully remove chicken halves from the pan; cool slightly. Shred fresh coarsely, discarding the skin and bones. Return chicken to the pan with pepper and prunes; stir until just heated through. Serves 6-8. From Step By Step Scottish Cooking (The Hawthorne Series) by Jo Anne Calabria ~~~ soups-chickenbroth Homemade Chicken Broth 2-1/2 pounds bony chicken pieces 2 celery ribs with leaves, cut into chunks 2 medium carrots, cut into chunks 2 medium onions, quartered 2 bay leaves 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme 8-10 whole peppercorns 2 quarts cold water Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Makes about 6 cups of chicken broth. From: Quick Cooking, Sept/Oct 1998 ~~~ soups-paleochicken Paleo Chicken Soup Take the carcass of your Rosemary Chicken and put in a pan with 4-5 cups of water and a little salt. Simmer about an hour. Strain the broth. Pick all the meat off the bones. Put broth in a pan with the meat, add some chopped onion or leek, a little chopped carrot, other appropriate veggies you have on hand such as green beans, zucchini, daikon, yellow squash or bell pepper. Simmer 15 minutes. Then chop and add some nice green: spinach, bok choy, kale, collards, or chard. Simmer another 10 minutes, add herbal salt or other seasonings. From: Lynnet Bannion on the PaleoFood list. Posted 2 Dec 1999. ~~~ soups-thaicoconutchicken Tom Kha Kai (Thai Coconut Chicken Soup) 4 cubed skinless boneless chicken breast halves 2 cups coconut milk (canned, in the Oriental foods section) 1 teaspoon Laos powder (from an Oriental grocery) 2 chopped green onions 4 chopped serrano chiles 2 teaspoons powdered lemon grass (from an Oriental grocery; or use fresh lemon grass) 1 juiced lime Bring 1 cup coconut milk to boil. Add chicken, lemon grass, and Laos. Cover and simmer until chicken is tender.** Add remaining 1 cup coconut milk, green onions and chilis. DO NOT BOIL. Stir in lime juice just before serving. **Or, cook chicken with coconut milk and seasonings in the microwave at about 50% power for 20 minutes. Makes the broth especially rich! From: Gilcat2@aol.com in rec.food.recipes on June 24, 1998. Adapted by Patti Vincent ~~~ soups-turkeygumbo Smoked Turkey Gumbo First part of Recipe Tall stock pot or other suitable pot One Turkey carcass (Including what meat remains on bones) one large onion, quartered one stalk celery 2 or 3 cloves garlic water to cover carcass Bring to a boil and simmer over night or all day if preferred. Remove carcass and strain broth. Set aside. I use another skillet and use about 1/2 cup oil (could be bacon grease) equal amount or flour (don't know what you would sub. for that.) Make a roux with flour and oil (that means to brown with out burning) One large onion chopped, 2 or 3 cloves garlic chopped 1 or 2 stalks of celery chopped 1 pkg of cut frozen Okra (Or fresh if you are lucky enough to get it.) 1 bunch green onions chopped Add above ingredients to the browned roux. Stir veg. till tender. (The okra won't be slimy anymore.) Add to strained broth. 1 can crushed tomato's (I use a large size can, you can omit if you don't like tomato's) 1 lb. pkg smoked sausage or 1 lb. ham cubed cut up sausage into small pieces or cube the ham and brown in skillet. Add to the broth and stir all remove meat from bones and add meat to pot. At this time I add Salt, Pepper and Red pepper (To taste) 1 or 2 Bay leaves added to pot. Simmer till you can't wait any longer, then serve. (Traditionally over rice but you don't need to. It is good by itself.) You don't have to make the roux. That is just tradition, it doesn't really thicken the gumbo, it just gives flavor. From: Mary Spillman (wlknshoes at HOME.COM) ~~~ soups-sausagekale Sausage and Kale Soup This is a super hearty soup loaded with veggies. With just 7.5 grams of net carbs, it's perfect for the low-carb or Paleo meal lover! 4 fully cooked pork sausages, Italian or brat style 6 oz. baby bella mushrooms, sliced 2 cups kale, chopped 1/2 cup onion, chopped 1 tbsp. olive or coconut oil 1 quart chicken broth 2 tsp. minced garlic 1 tsp. dried oregano 1/2 tsp. paprika Melt the coconut oil in a pot over medium heat. Add the onion, mushrooms, and garlic. Saute until soft and golden, roughly 6-8 minutes. Add the sausage and turn to brown evenly. Sprinkle in the oregano and paprika. Pour in the chicken broth and simmer for 10 minutes. Add the kale and cook until it's completely wilted, which will take just 2-5 minutes. Salt and pepper to taste. Number of Servings: 4 By: BTVMADS. From: SparkPeople ~~~ soups-auntcassies Aunt Cassie's Jamaican Pepperpot Soup 1 1/2 pounds beef stew meat 3/4 pound pig's tail About 4 quarts water 1/2 pound dasheen, 1/4-inch diced 2 1/2 pounds fresh spinach, finely chopped 1 1/2 pounds kale or callaloo, finely chopped 12 fresh okra pods, cut into small rings 1 hard-boiled egg 1 whole green Scotch bonnet pepper 1 medium onion, finely chopped 2 garlic cloves, crushed and minced 3 scallions 4 thyme sprigs 1/2 cup coconut milk Salt and pepper to taste Put the stew meat and the pig's tail into a large soup pot and cover them with water. Bring the mixture to a boil. Boil until the meat is nearly completely cooked, then add the dasheen. Put the spinach, callaloo, and okra into a saucepan with a little water. Cover the pan, and cook the greens, over medium heat, for about 8 minutes. Rub the steamed greens through a colander or food mill into the soup kettle. Add the egg and the Scotch bonnet pepper, onion, garlic, scallions, and thyme. Simmer the soup until it thickens, then add the coconut milk. Simmer the soup for 5 minutes more. Season it with salt and pepper, and serve. Serves 10 From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ soups-oxtailpepperpot Uncle Michael's Oxtail Pepperpot 1 pound oxtails 2 onions, minced 1/2 cup minced scallions 6 thyme sprigs 6 pimento (allspice) berries 3 garlic cloves, crushed and minced Salt and pepper to taste 1 pound pork, cut into 1-inch cubes 2 tablespoons oil 1 pound dasheen or yellow yam, peeled and diced to 1/2-inch If your oxtails are salted, soak them for an hour or two in cold water. Discard the water. In a bowl, combine the onions, scallions, thyme, allspice, garlic, and salt and pepper. Rub this mixture into the oxtails and pork. Allow the meat to marinate in a pot in the refrigerator for at least 1 hour, or overnight. Heat a cast-iron pot. Add the oil, and brown the meat well. Add a little water only if necessary; the meat should brown in its own fat. Cover the pot, and cook the meat over low heat for several hours, until the meat is very tender. Add the dasheen or yam about an hour before the meat is done. Serves 4 to 6 From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ soups-neandersoup NeanderSoup Pour in enough olive oil to coat the bottom of the pan (a big saucepan). Cook a chopped-up onion, some minced garlic, some chopped celery until they're soft. Then add about 4 cups of water. Then see what all is in the refrigerator: at this point throw in whatever you've got -- some grated carrot, shredded escarole, a bit of kale, leftover cooked chicken, some herbs - parsley, basil, oregano. Let it simmer for awhile, maybe 20-30 minutes. From JoAnn Betten ~~~ soups-mulligitawny Mulligitawny Soup 2 Tbs. olive oil 1/3 cup finely diced onions 1/3 cup finely diced red bell peppers 1 cup peeled, tart apples, diced 2 carrots, diced 2 ribs celery, diced 1 Tbs. curry powder 4 cups chicken or lamb stock 3/4 cup coconut milk 1 Tbs. kuzu root starch or 1/3 lb. diced lamb OR chicken cutlets (not both) 1 Tbs. fresh lemon juice 1/4 tsp. salt 1/8 tsp. ground red pepper 1/8 tsp. thyme 1 Tbs. chopped fresh cilantro Mix kuzu root starch with 3 Tbs. water, stir this into the coconut milk, set aside. In a dutch oven, saute the lamb or chicken (if using) in oil until lamb is brown or chicken is done. Remove from pan, set aside. Saute onions and bell peppers until soft, about 2 minutes. Add the carrots and celery and saute about 3 minutes. Stir in curry powder, stir for 2 minutes. Add the stock, browned lamb or cooked chicken, and apples. Bring to boil. Reduce heat and simmer, uncovered, 20 minutes. Stir in coconut milk mixture, lemon juice, salt, thyme and red pepper, simmer 5 minutes. Stir in cilantro, and serve. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Sept. 2001 ~~~ soups-beefbroth Homemade Beef Broth 4 pounds meaty beef soup bones (beef shanks or short ribs) 3 medium carrots, cut into chunks 3 celery ribs, cut into chunks 2 medium onions, quartered 1/2 cup warm water 3 bay leaves 3 garlic cloves 8-10 whole peppercorns 3-4 sprigs fresh parsley 1 teaspoon EACH dried thyme, marjoram, and oregano 3 quarts cold water Place soup bones in a large roasting pan. Bake, uncovered, at 450F for 30 minutes. Add carrots, celery and onions. Bake 30 minutes longer; drain fat. With a slotted spoon, transfer bones and vegetables to a soup kettle. Add warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to the kettle. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered. Set beef bones aside until cool enough to handle. Remove meat form bones; give bones to favorite dog, save meat for your own use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Makes about 2-1/2 quarts. From: Quick Cooking, Sept/Oct 1998 ~~~ soups-yellowjacket Yellowjacket Soup Large yellowjacket nest, filled with grubs Loosen and set aside all uncovered grubs. Heat the nest with the remaining grubs over fire until paper-like covering parches. Pick out the grubs and brown them over the fire with those grubs that were set aside. Cook the browned grubs in water to make soup. Add grease to taste. From Tom Kuhn, Native American archeologist ~~~ salads-asianarame Asian Arame Salad 1 cup dried arame 1 red bell pepper, sliced 1 large carrot, cut into matchsticks 1 haas (english) cucumber, halved lengthwise and sliced Optional: sliced pickled ginger (Eden brand, no preservatives or dyes) but this is NOT a paleo ingredient, as it is pickled in rice vinegar. To make it paleo, you could add some fresh ginger juice and ume vinegar (which is not a true vinegar) Soak, drain and cook arame according to package instructions (I don't have this in front of me, there is no arame in my pantry right now). It will double in volume. Mix cooled arame with all other ingredients, dressing if desired with toasted sesame oil, sesame seeds, and ume vinegar. Very delicious! Won't keep more than a day. Arame also makes a great "bed" (like rice or pasta) for steamed or grilled fish, especially salmon, or vegetables. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ salads-gujerati Gujerati Carrot Salad 5 carrots, medium 1 tbs. whole black mustard seeds 1/4 tsp. salt 2 tsp. lemon juice 2 tbs. olive oil Trim and peel and grate carrots. In a bowl, toss with salt and set aside. In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots. Add lemon juice and toss. Serve at room temperature or cold. Yield: 4 servings. Recipe by Madhur Jaffray, publ. in The Toronto Sun From: Mrarchway via Amanda ~~~ salads-carrotambrosia Carrot-Ambrosia Salad 1 pound carrots -- shredded 20 ounces crushed pineapple -- drained 8 ounces Coconut milk 3/4 cup flaked coconut 3/4 cup golden raisins 2 tablespoons honey Combine all ingredients, tossing well. Cover and chill. Yield: 6 to 8 servings. Source: The Southern Living Cookbook, 1987. Busted by Gail Shermeyer Posted by addicts@winternet.com to rec.food.recipes Adapted by Patti Vincent ~~~ salads-chickweed Chickweed Salad 4 teaspoons fresh lemon juice 4 teaspoons walnut oil Salt and freshly ground pepper 6 cups chickweed leaves and tender stems (about 6 ounces) Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season with salt and pepper. Add the chickweed, toss until evenly dressed and serve at once. This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn smells--raw and haylike. Substitution: Any mild green, such as lamb's lettuce will do. Servings: 4 --Jean-Georges Vongerichten From: http://www.pathfinder.com/FoodWine/trecipes/606.html [now dead] ~~~ salads-spring Spring Salad 500 mL (2 cups) oxeye daisy sprigs 500 mL (2 cups) dandelion leaves 250 mL (1 cup) violet leaves and flowers Dressing 125 mL ( 1/2 cup) olive oil 45 mL (3 tbsp) lemon juice 15 mL (1 tbsp) prepared hot mustard 45 mL (3 tbsp) capers, minced (optional) salt pepper Combine salad greens and flowers. Combine oil, lemon juice and mustard. Mix well. Add capers, salt and pepper to taste. Pour dressing over salad, toss and serve. Makes 4 servings. From: The Wild Food Gourmet by Anne Gardon. ~~~ salads-yard Yard Salad 1 small bunch fresh spinach 12 dandelion leaves 1/2 cup pink sorrel leaves, loosely packed 1 apple, cored and cut into bite-sized pieces 1/2 cup pecan halves You may substitute appropriate fresh greens for the dandelion and sorrel leaves. Wash and destem spinach. Pick and wash sorrel and dandelions. Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a stainless steel bowl. Put aside in refrigerator to drain and cool. When drained, pour off excess water, and add apple and pecans. Toss with dressing and serve. Adapted from Jack's Skillet, by Jack Butler ~~~ salads-hijiki Hijiki Seaweed Salad Start with a small packet. You soak it for about 20 minutes, changing the water a few times. It cooks in about 10 minutes of light sauteeing. I first sautee ground pork or beef (chicken I'm sure would be fine too) in a little oil and hot chili pepper. Then I add the drained hijiki and a touch of honey and stir-fry it for about 10 minutes (I use my wok). Then add some tiny slices of carrot and broccoli stem. Salt. Lemon if you like. By Judi Presto. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ salads-spinach Spinach Salad 2 bunches fresh spinach 1 bunch scallions, chopped juice of 1 lemon 1/4 tbsp olive oil pepper to taste Wash spinach well. Drain and chop. After a few minutes, squeeze excess water. Add scallions, lemon juice, oil and pepper. Makes 6 servings. From: Eat Right for your Type by Peter D'Adamo ~~~ salads-freshspinach Cindy's Fresh Spinach Salad 1 lb. fresh spinach, washed, drained and torn into desired pieces 1 can sliced water chestnuts 1 lb. fresh mushrooms, sliced thinly 1/2 lb. bacon, cooked and crumbled 4 hardboiled eggs, sliced Make sure spinach has been well drained and isn't watery. Combine all above salad ingredients in a large bowl. (I usually toss the spinach, mushrooms, and water chestnuts together then top with bacon and sliced hardboiled eggs as garnish until time to serve.) Chill. This is also another "most requested" dish at family dinners and is a wonderful change from a plain iceberg lettuce salad. Leftovers don't keep well, spinach tends to wilt down. So eat it all at the first serving or shortly thereafter. From: Cyndee D. in rec.food.recipes on Jun 28, 1998. ~~~ salads-big The BIG Salad I take all kinds of greens (dandilion, mesculin, baby spinach, red lettuce, green lettuce, ice burg, boston...) I wanted people to see what they were used to and some stuff they weren't Then I went wild, adding red/green cabbage, bell peppers, tomatoes, cucumbers, onions, garlic, scallions, shallots, carrots, herbs (dill, parsley, thyme, cilantro) and whatever was in the frig. I put it in a large glass bowl so there were layers of color. People were so attracted to it. Again, it was near the front of the feed line:) From Tammy Young at RawTimes.com 3 Dec 1997. ~~~ salads-watercresspinenut Warm Watercress and Pine Nut Salad Watercress used to be a drab and unexciting vegetable, usually only used as a garnish. Now it has taken front seat as a main part of the meal. Even fussy eaters will welcome this nutritious and tasty dish. 1/4 cup olive oil 1 lb. watercress, finely chopped 1 large garlic clove 1/2 cup diced bacon 1/4 cup pine nuts 1/2 tsp salt 1/4 cup hazelnuts, finely chopped 1/2 tsp pepper In a heavy 12 inch skillet, heat the olive oil. Cut the garlic clove in half lengthwise and add it to the oil. Cook for 2 minutes, stirring constantly. Remove the garlic and discard. Add all the nuts and cook for 5 to 6 minutes, or until they are browned. Add bacon, salt and pepper. Cook 2 to 3 minutes. Dry watercress before you add it to the oil. Working fast, toss watercress into mixture, making sure it is well coated and barely heated through. If left too long it loses some of its crispiness. Season to taste and serve immediately. From: http://www.cobjon.com/ecsong/cookbook.html [now gone] ~~~ salads-persimmonpomegranatefruit Persimmon Pomegranate Fruit Salad 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded 3/4 cup pomegranate seeds 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces) 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end) 2 teaspoons lemon juice 1 teaspoon honey Gently toss all of the ingredients together. Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made. Yield: Serves 4. From Elise at SimplyRecipes ~~~ salads-charoset Charoset One dessert/salad that is well received by my family is Charoset. It's a traditional Passover food made with apples, walnuts, raisins, honey and cinnamon – you just chop up apples and walnuts and toss them with raisins, a bit of honey and as much cinnamon as you want. At the Seder it's meant to symbolize the mortar used by the Israelites in building the pyramids of Egypt, but you don't have to make it *that* sticky! I just use enough honey to enhance the natural sweetness of the apples. By Pat Lucey-Weinhold. Posted to the PaleoRecipe Mailing List, Jan. 2003 ~~~ salads-sunnyapple Sunny Apple Salad 2 medium red apples, diced 1 medium green apple, diced 1 medium carrot, grated 1 can (8 oz.) crushed pineapple, drained 3 Tablespoons orange juice concentrate In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving. From: Quick Cooking, Sept/Oct 1998 ~~~ salads-avocadofruit Avocado Fruit Salad with Lemonade Dressing 1/4 cup fresh lemon juice 4 teaspoons honey 1/4 teaspoon ground chile piquin (optional) 3/4 cup fresh pineapple cubes (about 3/4-inch) 3/4 cup fresh papaya cubes (about 3/4-inch) 3/4 cup fresh quartered strawberries 3/4 cup jicama cubes (about 1/2-inch) 1 medium jalapeño, seeded and finely chopped 2 tablespoons coarsely chopped mint 1 firm-ripe avocado, halved, pitted, peeled and cut into 3/4-inch chunks In a medium bowl, whisk together the lemon juice, honey and chile piquin, if using. Stir in the pineapple, papaya, strawberries, jicama, jalapeño and mint until evenly coated with the lemonade dressing. Gently fold in the avocado and serve. From: Avocados From Mexico [archive.org] ~~~ salads-sylviasavocado Sylvia's Avocado Salad 2 avocados, halved, pitted, peeled and diced 1 medium tomato, diced 3/4 cup coarsely chopped fresh cilantro 1/2 cup finely diced onion 2 teaspoons finely chopped jalapeño 1-1/2 tablespoons fresh lime juice 1/2 teaspoon of salt In a medium bowl, combine avocados, tomato, cilantro, onion and jalapeño. Add lime juice and salt; mix well. Cover and chill for at least 30 minutes. Serves: 6 (about 3 1/2 cups). Suggestions: Serve this flavorful salad on a bed of mixed greens or in a large lettuce cup for a light lunch. It is also excellent with grilled meats and your favorite burgers. Adapted from a recipe served at Sylvia's Enchilada Kitchen, Houston, Texas From: Avocados from Mexico [Dead link: https://www.avocadosfrommexico.com/recipe-Sylvias-Avocado-Salad.html] ~~~ salads-avocadoorangesalad Avocado and Orange Salad with Black Olive Dressing This Arab-inspired fruit and vegetable salad contains all kinds of flavors: the richness of avocados, the tart-sweetness of oranges, the bite of onions, the loamy flavor of black olives. Serves 4 as salad 1/4 cup chopped cured black olives 6 tablespoons virgin olive oil 1 teaspoon minced garlic 1 teaspoon honey 1/4 cup lemon juice (about 1 lemon) Salt and freshly cracked black pepper to taste 2 firm but ripe avocados, peeled, pitted, and each cut into 6 wedges 2 oranges, peeled and separated into segments 1/2 red onion, very thinly sliced 1/2 head romaine lettuce, cut into short, thin strips In a small bowl, make the dressing: Whisk together the chopped olives, olive oil, garlic, sugar, lemon juice, salt, and pepper. In a large bowl, combine the avocados, orange segments, and onion. Pour the olive dressing over the avocado mixture and toss lightly. Serve on a bed of the cut romaine. Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger & John Willoughby ~~~ salads-cranberryapple Cranberry Apple Salad 2 Tablespoons agar-agar flakes or gelatin 2 cups apple juice 1 cup cranberries 2/3 cup diced pineapple 2/3 cup grapefruit sections, diced 1 cup celery, chopped 2 Tablespoons raw honey Soften gelatin in a half cup of apple juice. Heat remaining juice and add to gelatin. Mash cranberries and add to gelatin with other fruits, celery and honey. Pour into 1-1/2 quart mold. Chill until firm. Unmold and serve, serves 6-8. From: Natural Foods Cookbook by Maxine Atwater ~~~ salads-cinnamonfruit Cinnamon Fruit Salad 1 medium navel orange, peeled, sectioned and halved 1 kiwifruit, peeled, sliced and quartered 1 medium ripe banana, sliced 1 medium apple, sliced 6 seedless grapes, halved 2 tablespoon sunflower kernels 1/4 cup coconut milk 1/8 teaspoon ground cinnamon [if you have Ceylon cinnamon you can up this] In a large bowl, combine fruit and sunflower kernels. In a small bowl combine coconut milk and cinnamon; mix well. Pour over fruit and toss to coat. Serve immediately. Yield: 8 servings. Adapted from: Taste Of Home Magazine: Real Food From Real Home Cooks [archive.org] ~~~ salads-fruitsalad Fruit Salad I took the juice of one lemon and put it in a large bowl with dried currents, cranberries, white rasins, and chopped pecans. I allowed the fruit to soak up the juice while I did the following. I peeled and sectioned grapefruit and oranges, letting the juice drip into the bowl with the lemon juice. Cut up a few different types of apples (red delicious, granny smith, macintosh) Cut up a few different types of grapes (globe, concord, white) Then mixed the whole thing up It is colorful and sweet and when placed at the front of the buffet (right next to the plates) people put so much on their plate they don't have much room for the rest of the junk. From Tammy Young at RawTimes.com 3 Dec 1997. ~~~ salads-tropicalfruit Tropical Fruit Salad with Coconut Milk 1 large pineapple 1 large mango 1 large papaya 1 firm but ripe banana 2 or 3 tangerines, peeled and separated into sections 1/2 cup thin coconut milk If desired, make pineapple boat: Starting at base, split pineapple in half lengthwise, stopping before you reach crown. Carefully separate halves, leaving entire crown attached to one half. With a curved grapefruit knife, cut fruit away from skin of this half, leaving a shell 1/2" thick. Pare other half of pineapple. Remove tough core from both halves, cut fruit into long wedges, and slice crosswise into bite-sized chunks. Place in a large bowl. Wash mango well. With a paring knife cut off wedges of flesh with skin, avoid stringy fibers around large seed. Peel wedges; cut fruit into bite-sized pieces. Split papaya lengthwise and scoop out seeds. Cut flesh into wedges, peel and cut up like the mango. Add mango and papaya to pineapple in bowl. Peel and slice banana. Add with tangerines to bowl and pour in coconut milk. Toss gently to combine, taste for balance of sweet and tart flavors, correct if necessary with lime juice. Serve in pineapple boat (there will be enough to refill pineapple boat several times). From: Regional American Classics, California Culinary Academy. ~~~ salads-grapefruitwalnut Grapefruit Walnut Salad 2 Tablespoons agar-agar flakes or gelatin 1-1/2 cup boiling water 3/4 cup grapefruit juice 1 Tablespoon lime juice 1/3 cup walnuts, broken 1/2 cup grapes, halved 1/2 cup red apples, diced but unpeeled 2 grapefruits, sectioned 1/4 cup apple concentrate Dissolve gelatin in boiling water. Add grapefruit juice and lime juice. Chill until thickened. Stir in fruits, walnuts and apple concentrate. Pour into 1-1/2 quart mold and chill several hours until firm. Unmold and serve. Serves 6-8 From: Natural Foods Cookbook by Maxine Atwater ~~~ salads-jicamaorangefennel Jicama, Orange and Fennel Salad My first cookbook was Mollie Katzen's Moosewood Cookbook. It was with this cookbook that I first learned to prepare real food. This is my paleo-friendly interpretation of her Jicama, Orange and Fennel Salad. (It was near-paleo in the first place.) 4 navel oranges 1 small jicama 1 small fennel bulb a handful of baby spinach leaves DRESSING: 4 Tbs. olive oil 2 Tbs. orange juice (or 1 tsp. frozen OJ concentrate) 1 tsp. lime juice 2 tsp. lemon juice 1 medium clove garlic, minced 1/2 tsp. Maldon salt 2 tsp. raw honey Peel oranges, removing as much white pith as possible. Separate sections, set aside in small bowl. Peel jicama and cut into very thin slices about 1 1/2 inches long. Slice fennel into very thin strips; including the feathery tops. In a small bowl, whisk together dressing ingredients until honey is dissolved. Recipe may be prepared ahead of time up to this point, each component to be refrigerated separately. To serve, arrange ingredients on an attractive platter, layering with baby spinach OR (my preferred method) just gently toss it all together with the dressing in a large bowl. This makes an excellent second course dish to be eaten in place of dessert. Fennel is a digestive aid, an added reason to serve this dish after the main course. From: Stacie and Ben's favorite Paleo Recipes [archive.org] ~~~ salads-pinapplefruit Pineapple Fruit Salad 2 cups pineapple chunks, drained, unsweetened 2 cups seeded red or purple grapes 1 cup shredded moist coconut 1 cup diced orange sections Mix together, and toss with Palm Fruit Dressing: Mix together 1 cup mayonnaise, 1/2 cup crushed pineapple, 1 cup crushed banana, 1/4 cup fresh grated coconut. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ salads-strawberrysalad Strawberry Salad 1 (11-ounce) can mandarin oranges, drained 1 pint fresh strawberries, stemmed and quartered 1 small red onion, thinly sliced 1/2 cup coarsely chopped pecans, toasted 1 avocado, sliced 1 package romaine lettuce A cinammon dressing is recommended. From: Ruth Huebne, Lakewood, Colorado via Southern Living, May 2005. ~~~ salads-salsa Salsa Salad 1 bunch of cilantro 5-6 roma tomatoes 1 small yellow or red onion 1 small chili pepper 2 ripe avocados. handful of whole dulse leaf Chop cilantro, dice tomatoes, dice onion, finely dice chili pepper, dice avocado. After dicing each ingredient add to large bowl. Tear whole dulse leaf into bite size pieces, add to bowl. When finished, toss. From: RawTimes.com ~~~ salads-tcs T.C.'s Super Salad 2 to 3 lbs. of tomatoes 4 med. or lg. avocados (or 1lb chopped or ground nuts or seeds) 4 stalks celery 4 lg. red (or green) bell peppers 2 lbs. bok choy stalks and greens Optional: 1 grapefruit Dice the tomatoes, celert and the bell peppers. Quarter, peel and dice the avocados. Cut up the bok choy. Place all ingredients in a bowl and mix together. Optional: Squeeze the juice from the grapefruit and use for dressing. (4 - 6 Servings) From: RawTimes.com ~~~ salads-tomatocurry Tomato Salad Curry 6 large ripe tomatoes, peeled, seeded and chopped 1 small white onion, grated 1/4 tsp. coarsely ground pepper 1/2 cup mayonnaise (use NeanderThin recipe) 2 Tbsp minced fresh parsley 1 tsp. curry powder Combine tomatoes, onion and pepper; cover and chill for 3 hours. Combine mayonaise, parsley and curry; cover and chill for 3 hours. To serve, spoon tomato mixture into small bowls and top each with a spoonful of mayonnaise mixture. From: Sherri Cobb, in 3 Rivers Cookbook III ~~~ salads-salsafria Salsa Fria 1 jalapeno pepper or more to taste, fresh or canned and drained, seeded and chopped fine 2 large ripe tomatoes, peeled and chopped 1 medium onion, minced 2 tbsp olive oil juice of 1 lemon 1/2 tsp dried oregano pepper to taste Combine all ingredients and mix well. Refrigerate covered until ready to eat. From: Nika Hazelton's Way with Vegetables ~~~ salads-applecoleslaw Apple Coleslaw 2 cups packaged cole slaw mix (bag of chopped cabbage, in produce section) 1 unpeeled tart apple, chopped 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup olive oil 2 tablespoons lemon juice 2 tablespoons raw honey 1 teaspoon celery seed In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a small bowl, whisk remaining ingredients. Pour over coleslaw and toss to coat. Makes 4-6 servings. From: Ann Main in Quick Cooking, J/F '99 ~~~ salads-brusselsandbeet Brussels Sprout and Beet Salad 1/2 pound Brussels sprouts, ends trimmed, outer leaves removed, and cut in half lengthwise 4 small red beets, tops trimmed to 1/2-inch, washed and cut in half lengthwise 4 tablespoons plus 1/3 cup extra virgin olive oil 1 tablespoon paleo Dijon mustard 1 tablespoon honey Squeeze of lemon juice Coarse salt Grinding coarse black pepper 1 small red onion thinly sliced into rings Preheat the oven to 350. Pour 2 tablespoons olive oil in a baking dish. Toss the Brussels sprouts in the oil; sprinkle them with salt and pepper and roast them for 20 minutes. Turn them once during the cooking. They are done when a small knife easily pierces them. Pour 2 tablespoons of the olive oil on a sheet of aluminum foil and place it on a baking sheet. Toss the beet halves in the olive oil. Sprinkle them with salt and pepper and, keeping them in a single layer, fold and seal the foil over them. Bake on the baking sheet until a knife easily pierces them. When cool enough to handle, peel the beets and cut them into 1/4-inch slices. Meanwhile combine the 1/3 cup olive oil, mustard, honey, lemon juice and salt and pepper in a small bowl. Toss the Brussels sprouts with half the dressing and set aside. Arrange the beets in a circle on a platter, overlapping the slices slightly. Mound the Brussels sprouts in the center. Sprinkle the onion over the platter and drizzle the remaining dressing over the beets. Serve at room temperature. Serves 6. This recipe featured in show 1715, Brussels Sprouts - Cavolini de Brussels. From: Ciao Italia with Mary Ann Esposito ~~~ salads-binnies Binnie's Slaw 1/2 head of cabbage 3 or 4 carrots 1 onion 1 cup of Ray's mayonnaise (from Neanderthin recipe) 1 egg beaten 2 Tbsp. honey 1 Tbsp. fresh lemon juice pepper to taste Grate cabbage, carrots and onion and mix together. Make dressing by mixing beaten egg, mayonnaise, honey, lemon juice, and seasonings. Chill and serve. From: Binnie Betten ~~~ salads-carrot Carrot Salad I buy the packaged shredded carrots at the store. Put the carrots in a microwave veg. cooker, along with a handful of golden raisins. Nuke for 3 mins. at 40% power. Drain and let cool a little. This is just to make the carrots a softer and more receptive to the dressing. You can also pour some boiling water over the carrots or just leave them plain and crunchy. Toss in a can of drained pineapple chunks - the kind in their own juice - and some sunflower seeds or walnuts. Mix about 2 tablespoons of the drained pineapple juice with mayo and toss with all the rest. This same juice-thinned mayo is great for fruit salad. From: Beverle (abernco at COMM-PLUS.NET) ~~~ salads-bettercarrot A Better Carrot Salad Dried fruit (cranberries, currents, rasins, cherries, dates) Juice one orange. Put in container to allow fruit to soak up juice. 5 Carrots grated (I grate some thin and some medium and some thick). Chop 1/4-1/2 cup assorted nuts (pecans, almonds, walnuts) mix together and put in frig for a few hours to allow all the great flavors to make love to each other =:o For those with sweet tooths (is that a word?) you can add a little honey too. But be forewarned, the carrots and fruit make it really sweet already. From: Tammy Young at RawTimes.com ~~~ salads-carrot2 Carrot Salad 1/4 cup NeanderThin mayonnaise 3 tablespoons fresh lemon juice 1 tablespoon pure maple syrup 1-1/2 pound carrots, peeled and grated Mix mayo, juice, and syrup in a small bowl. Add carrots; toss to mix. Let stand at room temperature for one hour and then serve. Adapted from Family Circle Nov. 98 ~~~ salads-cauliflowertabouli Cauliflower Tabouli 1 1/2 Lbs cauliflower florets 1/2 cup parsley (VERY finely chopped) 1/2 cup fresh mint (very FINELY chopped) 1/2 cup chopped red onion (about half a fist size onion) 4.5 to 5 Tbls fresh lime juice (about 2 fruits) 2 Tbls olive oil 1 teas salt 1 teas black pepper 1/3 cup pine nuts [optional] In a food processor (NOT A BLENDER) pulse cauliflower until it looks like rice. Set aside in serving bowl In food processor- blend parsley, mint, onion, lime juice, olive oil, and salt and pepper into a smooth paste. Pour over cauliflower and blend well. Using a spoon pour raw pine nuts into mix and stir well. Serving Size: Makes Ten 1/2 cup servings. From: SparkPeople user BIGOLEDIVA. ~~~ salads-nutsushi Nut Sushi -One Cup of Nuts (Any combination of one or more or all of these: Brazil Nuts, Almonds, Pecans, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Walnuts, Hazelnuts) -Raw Nori Seaweed -Cilantro -Avocado -Tomato -Garlic Grind nuts in meat grinder (The large stainless steel variety you can buy at a home or appliance store). You may also want to use a handfull of either pine nuts or sunflower seeds whole. Mix in one avocado, a 1/4 cup cilantro, a tomato, 2 chopped garlic cloves, and wrap in Raw Nori Seaweed, which has been torn from the large sheet into 1/8ths. Stick a toothpick through the middle to hold in place, or wrap one at a time and eat. From: RawTimes.com ~~~ salads-freshmushroom Fresh Mushroom Salad 2/3 cup olive oil 1/3 cup fresh lemon juice 1 tsp dried thyme pepper to taste 1 pound fresh mushrooms, thinly sliced 1/4 cup minced parsley Lettuce Combine all ingredients except the mushrooms, parsley and lettuce, and mix well. Add the mushrooms and toss with 2 forks. Cover and let stand at room temperature. At serving time, drain and sprinkle with the parsley. Pile in a serving dish lined with lettuce. From: Nika Hazelton's Way with Vegetables ~~~ salads-mushroom Mushroom Salad Delicious served with grilled meat! 2 Tbsp fresh lemon juice 3 Tbsp olive oil 1 minced garlic clove 2 Tbsp minced fresh parsley 1 tsp chopped fresh oregano or 1/4 tsp dry 1/4 tsp pepper 1 pound fresh mushrooms, very thinly sliced Combine everything but mushrooms in a medium bowl, beat with a fork to blend. Then add the mushrooms, toss to coat with dressing, and serve immediately. From: 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ salads-sweetpotato Sweet Potato Salad Recipe 4 small sweet potatoes 1/4 cup mayonnaise 1 tablespoon mustard 4 celery stalks, sliced 1/4-inch thick 1 small red bell pepper, cut into 1/4-inch dice 1 cup diced fresh pineapple 2 scallions, finely chopped Salt and pepper 1/2 cup coarsely chopped toasted pecans Chopped fresh chives 1. Preheat oven to 400°F. Wrap each sweet potato in foil and bake for 1 hour. Unwrap; let cool. Peel; cut into 3/4-inch chunks. 2. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently. Season to taste with salt and pepper. Cover and refrigerate about 1 hour. 3. Fold in pecans and sprinkle with chives. Yield: Serves 8 by: Art Smith | from: AARP The Magazine | Nov./Dec. 2010 issue [archive.org] ~~~ salads-calamaritomatocaper Calamari, Tomato and Caper Salad Salad: 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced 5 Roma tomatoes, chopped 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices Dressing: 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons capers, rinsed and drained 1 lemon, zested Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander. For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste. Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve. Recipe courtesy Giada De Laurentiis Show: Giada at Home. Episode: Christmas. Found at Food Network ~~~ salads-conchsalad Conch Salad 4 conch, cleaned and skin removed (can substitute lobster) 1 small onion 1 stalk celery 1/2 small sweet pepper 1 large tomato 1/2 cup sour orange, lemon or lime juice salt, pepper and hot pepper to taste Cut conch, onion celery, sweet pepper and tomato into small cube pieces. Combine all ingredients and mix well. From: BahamasGateway.com: Truly Bahamian Eatin' [archive.org] ~~~ salads-crabmeatavocados Crabmeat Stuffed Avocados 4 large ripe avocados 1 (4 ounce) can canned crabmeat or 2 packages frozen crabmeat or 2 (4 ounce) cans canned crabmeat or 2 packages frozen crabmeat lime juice mayonnaise 4 egg yolks, hard cooked dressing, if desired Stuff avocado halves with canned or frozen crabmeat. Squeeze a little lime juice over top. Put a dollop of mayonnaise on top of each, and sprinkle with shredded hard-cooked egg yolks. Serve with your favorite dressing. By Tish. From: Food.com ~~~ salads-avocadostuffedwithcrabmango Avocado Stuffed with Crab-Mango Salad 1 lime, zest finely grated, lime cut in 1/2 2 tablespoons olive oil 2 tablespoons chopped cilantro leaves 1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup) 1/3 cup diced (1/4-inch) red bell peppers 1/3 cup diced (1/4-inch) red onion 1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons) 1/2 pound jumbo lump crabmeat 3 Hass avocados Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados. Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black. Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away. TIP: To keep the avocado from sliding around the plate, cut a thin sliver of skin from the rounded side before filling the avocados. That flat portion will help keep the avocado steady on the plate. Variation: For a more dramatic presentation (one more suitable for a sit-down dinner party than a weeknight supper, perhaps) present the salad as a "stack," that is, layer the ingredients in a ring mold (similar to a biscuit cutter without the handle). Instead of serving the salad in the pitted avocado, peel and pit the avocados, then cut them into 3/4-inch dice. Toss them with a little lime juice to keep them from turning dark. Make the crab salad. Place the ring mold over the center of the plate and put the equivalent of half a diced avocado in an even layer in the mold. Tamp it down gently. Top with one-sixth of the crab salad and tamp down gently. Lift the mold carefully and the ingredients will remain in place on the plate. Comments: - It had the right amount of spice with the pepper and sweet with the mango. Recipe courtesy Daisy Martinez. Show: Viva Daisy! Episode: Ladies Lunch Found at: Food Network ~~~ salads-crabcucumber Crab and Cucumber Salad 4 oz. crab flake style 1 large cucumber, peeled, seeded and sliced 1 medium onion, diced 1 yellow pepper, diced 1 tbsp lemon or lime juice salt and pepper to taste Place crab flakes in a bowl and break flakes into smaller pieces. Add cucumber, onion and pepper and mix together. Add 1 tablespoon of lemon juice, salt and pepper to taste and toss. From: Trans-Ocean Products ~~~ salads-shrimp Shrimp Cocktail 1 pound shrimp 6 tbsp. chili sauce 2 tbsp. lemon juice 1/2 tbsp. horseradish 1/4 teaspoon grated onion 1/3 cup finely chopped celery Crisp salad greens (2 cups leaves) lemon wedges Cook and clean shrimp. cover and chill. Combine chili sauce, lemon juice, horseradish, onion to make cocktail sauce. Stir. Mix chilled shrimp with celery. Line cocktail cups with salad greens. Spoon in shrimp mixture. Spoon on some sauce. Garnish with lemon wedges. From: Pam at http://www.ilovejesus.com/lot/locarb/ [now dead] ~~~ salads-avocadococktail The Manhattan Avocado Cocktail 1/4 cup extra-virgin olive oil 1 garlic clove, mashed 1/2 teaspoon cumin 2 tablespoons fresh lime juice 3/4 teaspoon salt 1 pound cooked jumbo shrimp 2 teaspoons minced red thai or jalapeno chile pepper 2 avocados, halved, pitted, peeled and sliced 3 ounces mesculin greens (2 cups, slightly packed) 1/2 cup seeded and diced tomato for garnish In a microwave-proof cup, microwave the oil, garlic and cumin seeds, on high, 30 seconds to 1 minute, just until hot. Let stand 10 minutes. Remove the garlic with a fork, whisk in the lime juice and salt. In a medium bowl, toss shrimp with 1 tablespoon of the dressing and the chile pepper. Cover and refrigerate. Place avocado slices in a 9" glass pie plate. Drizzle with 2 tablespoons of the dressing (whisking first with fork to blend). Shake dish to coat avocado. Press plastic wrap lightly over surface of avocado and seal around edge of plate. Refrigerate up to 4 hours. Reserve remaining dressing. To serve: Toss greens with 1 tablespoon of remaining dressing. Divide greens among 4 martini glasses, mounding in center. Arrange shrimp and dot with tomato. Decoratively stand avocado slices in glass, using the greens and shrimp to rest against. For scallops: In a large non-stick skillet, heat 1 teaspoon olive oil over medium-high heat. Sprinkle scallops with 1-2 minutes per side, until lightly browned. Cool. Proceed with recipe, adding the dressing. From: Avocados from Mexico ~~~ salads-shrimpavocados Cold Shrimp Stuffed Avocados 3 large avocados juice of 1 lemon 1 pound cooked shelled shrimp (reserve 6 whole shrimp), coarsely chopped 1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine 1 hard-cooked egg, chopped 2 dozen pitted green or black olives, chopped mayonnaise pepper 3 Tbsp minced fresh coriander leaves or parsley Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the flesh into a bowl, then sprinkle the shells with a little lemon juice to prevent darkening. Mash the avocado flesh with a fork. Add the shrimp, hot pepper, egg and olives and mix well. Add enough mayonnaise, beginning with 1/3 cup, to bind the ingredients together. Pepper to taste. Stuff the avocado shells with this mixture. Top each with one of the reserved shrimp and sprinkle with coriander. 6 servings. From: Nika Hazelton's Way with Vegetables ~~~ salads-shrimpsaladstuffedavocados Shrimp Salad-Stuffed Avocados 1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped 1/2 cup chopped celery 1/4 cup chopped onion 3 tablespoons mayonnaise 4-1/2 teaspoons capers, drained 1 tablespoon minced fresh parsley 2 teaspoons Dijon mustard 1-1/2 teaspoons lemon juice 3/4 teaspoon dried tarragon 1/4 teaspoon seasoned salt 1/8 teaspoon pepper 2 medium ripe avocados, halved and pitted In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately. Yield: 4 servings. Originally published as Shrimp Salad-Stuffed Avocados in Simple & Delicious September/October 2007, p35. Found at: Taste of Home ~~~ salads-mushroomshrimp Mushroom and Shrimp Antipasto 1 celery rib, halved 1/2 small onion 1 sprig fresh thyme or 1 tsp dried 1/2 lemon plus 1 Tbsp fresh lemon juice 3 whole peppercorns, crushed 1/8 tsp hot pepper flakes 1/2 cup chopped tomato 1/8 tsp pepper 8 ounces fresh mushrooms, quartered 12 romaine lettuce leaves 12 ounces medium shrimp, shelled and deveined 1/2 cup mayonnaise (use a paleo recipe) 1 Tbsp chopped fresh basil or 1/2 tsp dried In a nonreactive saucepan, bring the 6 cups of water to a boil, with the celery, thyme, 1/2 lemon, peppercorns and hot pepper flakes. Boil 3 minutes. Plunge shrimp into boiling water and cook until they just turn pink, 2-3 minutes. Drain in a colander and rinse under cold running water. Transfer shrimp to a bowl; discard vegetables and lemon half. In a small bowl, combine mayo, tomato, basil, pepper and 1 Tbsp lemon juice. Beat with a fork to blend. Add mushrooms and shrimp and toss to coat. Pile salad onto lettuce leaves. From: 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ salads-james James' Salmon Salad At my grocery store they have 2 kinds of canned salmon: one is a small (6 oz) can, Chicken of the Sea brand, the other is generic (several brands) but all Alaskan salmon. The small can is boneless, and would no doubt be easier to eat for you. I just make a big green salad (carrots, baby greens, tomatoes, mushrooms, red/orange bell pepper, zucchini, maybe some broccoli, whatever). I add fresh crushed black pepper, some garlic powder, and some hot pepper flakes. I make a little dressing with about 2 tablespoons of orange juice and 1 tblspn flavored olive oil (has whole herbs in the bottle). Mix all this, then just dump the salmon on top, stir it up. This tastes really great, so you should like it. From: James Crocker Adapted by Patti Vincent ~~~ salads-paleotuna Paleo Tuna Salad 1 medium onion 2 stalks celery nutmeg, salt and pepper olive oil 2 cans plain tuna 1/3 cup finely chopped walnuts 1/3-3/4 cup paleo mayonnaise (depending on how creamy you like it) Chop up the onion and celery, then pan fry it in the olive oil, with some nutmeg, salt, and pepper. Put it in the refridgerator to cool, if you prefer cold salad. Drain the tuna (giving the tuna water to the cats, of course!), and mix all of the ingredients together. Makes 2 large servings or 4 small servings. It's yummy stuff and makes for a great weekend lunch. From: Charlotte Williams on PaleoFood list. Posted 1 Dec 1999. ~~~ salads-antipastochefs Antipasto Chef's Salad Serves 4 as a main dish, 6 as a first course. Combine in a shallow dish: 1 cup chicken broth 1/2 cup olive oil 1 tsp. marjoram 1/2 tsp. dried oregano 1/4 tsp. dried thyme 1/2 tsp. honey 1/2 tsp. pepper dash of cayenne 1/4 cup lemon juice (substituted for red wine vinegar) Add: 1 pound of skinless, boneless chicken breasts, poached and julienned (cut into 2 x 1/4" strips) 1/4 pound smoked ham, julienned 1 medium red bell pepper, julienned 1 medium green bell pepper, juliennned 1 medium onion, halved and thinly sliced Toss to coat with marinade. Cover and marinate at room temperature for 2 hours, or refrigerate overnight, tossing occasionally. To serve, drain marinated ingredients, reserving 1/3 cup of marinade. Toss reserved marinade with: 1 head of Romaine Lettuce, rinsed, dried and torn into bite-sized pieces. Put lettuce in large salad bowls, and with a slotted spoon, arrange some of the marinated ingredients on top of each salad. Garnish with: 12 Kalamata or oil-cured Mediterranean olives. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ salads-meatchicken Meat/Chicken Salad Try leftover meat tossed in a salad for a summer lunch or dinner. Steak is particularly good this way -- although leftover steak is a rare occurrence in our house! Chicken, turkey, or ham are great, too. Use romaine, plenty of fresh parsley, cukes, peppers, red onion. Add olive oil -- with a clove of garlic crushed in it -- and toss well before you add any other seasoning. (This tossing with the oil first makes a *huge* difference!) Then, on NeanderThin, I'd suggest lemon juice, oregano and pepper, maybe some of that homemade mayo if you like your dressing creamy. Mustard is good; I just add a squirt of brown mustard out of the bottle. Toss well after each addition. At the last, add the meat and sliced tomatoes. (Tomatoes go in after tossing, or they get mushed.) From Dana: (dcarpend at kiva.net) ~~~ salads-cavemandeli "Caveman Deli" Roast Beef Salad This is my way to get the flavor of deli-style roast beef sandwiches without the bread. Take 1 celery stock or some other crunchy, dice-able vegetable, or maybe even fruit or nuts. and dice up into 1/4" bits. Take 1 sandwich worth of roast beef (about 3 oz. depending on appetite), and chop up or pull apart into small shreds. Mix the celery (or the like) and roast beef together with a generous glob of whatever condiment or dressing you would use on the sandwich. Use enough to get a consistency similar to tuna salad. I use supermarket mayonnaise-horseradish sauce -- the horseradish adds a great spark to it! (For purists, the Neanderthin book contains a recipe for mayonnaise.) Take this mixture and plop it on a bed of salad greens, or mix it into them (or, idea from Patti: Roll up in a big lettuce leaf and eat it like a burrito). From: Kent Multer Adapted by Patti Vincent ~~~ salads-chickenwaldorf Chicken Waldorf Salad 2 cups of cooked diced chicken 1 large tart apple, cored and diced 1 cup chopped celery 1 cup grapes, halved and seeded [optional] 1/2 cup chopped walnuts [or pecan meat] 1/4 cup homemade mayonnaise [more if the next two are omitted] 2 tsp. lime juice [optional] 2 tsp. honey [optional] pepper In a medium size bowl, combine chicken, apple, celery and walnuts. In a small bowl, combine mayonnaise, lime juice and honey; stir to blend well. Season to taste with pepper. Spoon dressing over chicken salad, and toss to coat. Adatped from: 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ salads-chickenstuffedtomatoes Chicken Salad-Stuffed Tomatoes 4 plum tomatoes, halved 1/4 cup chicken salad Freshly ground pepper, to taste 2 teaspoons sliced fresh chives Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives. From: EatingWell: August/September 2006 ~~~ fruits-rawlarabars Raw Lärabars Here I've included the basic formula I've come up with, which can be tweaked to your liking. I've also included some ideas for flavors and ingredients to get you started. If your bars seem too dry, you can add up to 2 tbsp of warm water as needed. Alternately, if your bars come out too wet, simply throw them in the dehydrator for a while until they firm up a bit. My recipe makes about six 4 x 1.3 x 0.5 inch bars, depending on whether or not you use fillings. 1 cup nuts: Almonds, walnuts, pecans, cashews, pistachios, peanuts, hazelnuts, etc. 1 cup sweet dried fruit: Dates, raisins, figs, prunes, etc. 1 cup filling (optional): Dried cherries, dried blueberries, dried apricot, dried pineapple, cranberries, goji berries, more chopped nuts, dried coconut, chocolate chips, coffee beans, cacao nibs, shredded carrot, etc. 2 - 4 tbsp flavoring (optional): Cacao, vanilla, cinnamon, citrus zest and juice, ginger, mint, cloves, coconut oil. In your food processor, mix together fruit and nuts until a sticky, workable dough is formed. Add flavoring, and process well. Add fillings, and pulse until combined - being careful not to wreck the texture. Shape into six equal sized bars, and wrap in parchment paper or plastic wrap. If you're in a hurry, you can shape the dough into eight to twelve balls, instead. Lärabars should keep in the refrigerator or freezer in an airtight container for up to a month. Below I've listed Lärabar flavors, and my best guess at how to recreate them. Apple Pie 1 cup mixed almonds and walnuts 1 cup dates 1 cup mixed raisins and dried apple 2 tbsp cinnamon Banana Bread 1 cup almonds 1 cup dates 1 cup dried banana Blueberry Muffin 1 cup cashews 1 cup dates 1 cup dried blueberries Zest and juice of 1 lemon 1 vanilla bean, scraped Carrot Cake 1 cup mixed almonds and walnuts 1 cup mixed dates and raisins 1 cup mixed dried pineapple, shredded coconut, and carrot 1 tbsp coconut oil 2 tbsp cinnamon Cashew Cookie 1 cup cashews 1 cup dates Cherry Pie 1 cup almonds 1 cup dates 1 cup dried cherries Coconut Cream Pie 1 cup mixed almonds and cashews 1 cup dates 1 cup shredded coconut 2 tbsp coconut oil Ginger Snap 1 cup mixed almonds and pecans 1 cup dates 2 tbsp fresh ginger 1 tbsp mixed cinnamon and cloves Key Lime Pie 1 cup mixed cashews and almonds 1 cup dates 1 cup shredded coconut Zest and juice of 1 lime Lemon Bar 1 cup mixed cashews and almonds 1 cup dates Zest and juice of 1 lemon Pecan Pie 1 cup mixed pecans and almonds 1 cup dates Tropical Fruit Tart 1 cup mixed almonds and cashews 1 cup dates 1 cup mixed dried pineapple and shredded coconut Zest and juice of 1 orange 1 tbsp coconut oil From: Maggie at Rawified ~~~ fruits-rawbar Raw Bar 2 cup of nuts (almonds / cashews / walnuts / pecans) 1 cup of (unsweetened) coconut 1 - 1 1/2 cup of Medjool dates (with pits removed!) 1 cup of dried apricots 1/2 - 1 cup of dried berries (cherries, cranberries or goji berries) 1/2 - 1 cup of seeds (sesame / sunflower / pumpkin) Optional ingredients for flavor variations: Lemon zest, cinnamon, vanilla, peppermint extract, Organic cocoa powder, ginger, carob. Proportions do matter! Too much of the dry ingredients and the bars easily crumble. Process the nuts, seeds and coconut together. Add to a bowl. Process dates and dried fruit until puréed. Add the puréed fruit to the nuts/seeds and mix well. It should be a sticky mess. Line a casserole dish with plastic wrap and press the mixture into a casserole dish, and place in the refrigerator. After a couple of hours, I cut the bars up, put them into snack baggies to store back in the refrigerator. They should keep for a week (if they don't get eaten before then). From: Breakaway Training's Blog ~~~ fruits-applepieenergybar Apple Pie Energy Bar This one is pretty darn close to the Apple Larabar. 3/4 cups of dried apples 3/4 cups of pitted dates (about 18) 1/2 cup of raisins (sultanas) 1/2 cup of walnuts 1 1/2 - 2 tsp of ground cinnamon In a food processor combine the apples, dates, raisins and cinnamon and blend for a couple of minutes until a ball is formed. Add the walnuts and blend until the walnuts are chopped to desired sized. Press firmly onto a piece of parchment paper forming a large rectangle about 1/2 inch wide. Cool in the refrigerator for a couple of hours. Cut into desired shape. Makes about 6-7 bars. Store in an airtight container in the refrigerator From: Edible Harmony ~~~ fruits-apricotyum Apricot Yummies Sun-dried unsulfured apricots Raw walnuts Mix together equal parts of ground apricots and walnuts (Run through coarse food grinder). Shape into flat squares or balls. May be rolled in shredded coconut. These freeze very well. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ fruits-fruitychews Fruity Chews Put thru a food grinder: 1 cup dates 1 cup dried apricots, unsulfured 1 cup raisins 1 cup walnuts or pecans Add in and mix: 1 cup coconut shreds 3 Tbsp.fresh lemon juice Pack smooth into flat pan lined with waxed paper. Chill and cut into squares. May be rolled in fine coconut. Can be made into balls and flattened with a walnut half. Freeze well. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ fruits-cherrypielarabars Homemade Cherry Pie "Larabars" 1/2 cup organic unsweetened dried tart cherries 1/2 cup dates 1 cup crispy almonds, chopped 1/2 teaspoon cinnamon Place dates and cherries in a food processor and process into a paste. Add almonds and spices, then pulse until almonds are well ground Remove paste from food processor and use your hands to form into bars. Wrap tightly in wax paper and place in a sealed container. Can be kept at room temp for several days or in the fridge for several weeks. From: The Mommypotamus ~~~ fruits-cherrypiebars Cherry Pie Bars 1 c. (160g) dried, unsweetened cherries 1/4 c. (40g) dried, unsweetened dates 1/3 c. warm water (for soaking fruit) 1 c. (120g) almonds 1/4 tsp. cinnamon 1/4 tsp. vanilla dash salt Soak the dried fruit in warm water for 5-10 minutes. Meanwhile, gather remaining ingredients and pour into a food processor. Drain the fruit and add to the food processor. Process for 30-60 seconds or until the mixture sticks together when pinched with your fingers. Pour into a loaf pan and press firmly into bars with a spatula. Chill for 10 minutes and then cut into 6 bars. Store refrigerated for up to two weeks. From: Sara at A Teaspoon and A Pinch. Found at http://www.livingcrunchy.com/2012/04/homemade-lara-bars/ ~~~ fruits-easyfruitbar Easy Fruit Bar 1 tablespoon dried dates 2 tablespoons dried cranberries 1 tablespoon dried coconut Dice the dates, then add the diced cranberries and the coconut. Mix together into a ball and then lengthen into a snake shape. Flatten and shape into a bar shape. Wrap in tinfoil or plastic wrap and refrigerate until it hardens. By Sistercooks. From: Food.com ~~~ fruits-homemadefruitnutbars Homemade Fruit and Nut Bars You can get creative and experiment with different nuts and dried fruits as well as thrown in some seeds. If you find they don't clump or stick together, add some extra dried fruit or a bit of water. 10 dried dates, pitted (often found in the produce section) One cup raw almonds 1/4 cup raisins A food processor Pour the pitted dates, raw almonds, and raisins into the food processor. Secure the lid. Process ingredients for about two minutes, or until they are chopped and mixed thoroughly. The fruit should appear smooth, yet you'll still be able to see bits of nuts. The mixture will look like firm cookie dough. Alternatively you could do the fruit fruit and then nuts second. Just be sure not to purée them, the fruit should be well blended and the nuts/seeds, a bit chunky, you don't want to make nut flour Tear off a 12 in. x 18 in. piece of plastic wrap and lay it flat on a counter or cutting board. Place the fruit and nut mixture in the center of the plastic wrap. Pull up the plastic on either side and begin to press it together to form one large bar, keeping the layer of plastic between your hands and the dough to prevent sticking. Squeeze the mixture firmly together - if it's loose, it'll fall apart when you try to eat it. You'll end up with a quarter-inch thick bar that's about 3 1/2 in. x 7 1/2 in. Alternatively, using water to wet your hands, pinch off small amounts of the mixture and roll into small balls if you prefer. Wrap the large bar tightly in the plastic. Place the bar flat in the freezer for an hour to harden slightly, which will make it easier to cut into bars. Remove the large bar from the freezer, unwrap it, and place on cutting board. Divide bar in half, and then cut each half into thirds, creating six bars total. From: Doug Cook, RDN: The Gut Brain Guy ~~~ fruits-driedfruitnutbars Dried Fruit and Nut Bars 1/2 cup raw almonds 1/2 cup raw walnuts 1/2 cup dried figs (5 Turkish figs) 1/2 cup dried dates (10 deglet dates) 1/2 cup dried apricot (14 apricot pieces) 2 tablespoons goji berries 1 tablespoon coconut oil 1 tablespoon lemon zest 1 tablespoon warm water Add nuts, figs, dates and goji berries to food processor. Process until a sticky mix forms. Add lemon zest, coconut oil, apricots and water and process - make sure mix remains a bit clumpy. Using your hands form mix into smalls balls, or bars. Bars will keep in an airtight container in the fridge or freezer for up to 1 month. From: Vicky at Avocado Pesto ~~~ fruits-almondcashewdate Almond/Cashew Date Energy Bars 2 1/4 cups dates 1/2 cup almonds 1/4 cup cashews 1/2 tsp vanilla 1/4 tsp cinnamon Just chop the dates and toss them into the food processor. Place the processed dates into a bowl. Next, toss the nuts into the food processor, and give them a whirl. Add the nut pieces into the bowl with the dates. Add any remaining ingredients and combine. (Tip: It helps to mix it together with your hands.) If the mixture is too dry and won't stick together, try adding more dates. Transfer the mixture onto a sheet of wax paper. Press down into a large square or rectangular shape. Wrap up and cover with foil or place into an air-tight container. Refrigerate until bar hardens. Cut into individual portion sizes. You can mix up the nuts to change the taste. Try almonds, walnuts, pecans or cashews. Play around with nut butters, cinnamon and vanilla. Try adding dried apricots, raisins or cranberries. By: Kristin Teater at Examiner.com [archive.org] ~~~ fruits-sunshinebars Sunshine Bars 1 c. (160g) dried, unsweetened pineapple 1/3 c. warm water (for soaking fruit) 1 c. (120g) cashews 1/4 c. (20g) unsweetened coconut flakes 1/2 tsp. lemon zest dash salt Soak the dried fruit in warm water for 5-10 minutes. Meanwhile, gather remaining ingredients and pour into a food processor. Drain the fruit and add to the food processor. Process for 30-60 seconds or until the mixture sticks together when pinched with your fingers. Pour into a loaf pan and press firmly into bars with a spatula. Chill for 10 minutes and then cut into 6 bars. Store refrigerated for up to two weeks. From: Sara at A Teaspoon and A Pinch. Found at http://www.livingcrunchy.com/2012/04/homemade-lara-bars/ ~~~ fruits-rawapplepie Raw Apple Pie Pretty much any combination of nuts will work for the crust, but pecans, walnuts, and almonds are preferable. If you don't have raisins, you can use dates instead - which will give your pie more of a caramel flavor. 3 cups nuts (pecans, walnuts, almonds) 1 cup raisins 4 medium apples (or 5 small apples) 1 tbsp cinnamon 1 tbsp apple cider vinegar (or lemon juice) In your food processor, coarsely grind together the nuts and half of the raisins until a workable dough is formed - do not over combine. Take about 2/3 of the dough, and press it into the bottom of a pie pan. Set the other 1/3 aside to be used as topping. Using a mandolin or your food processor, thinly slice the apples and place in a bowl. Blend together the rest of the raisins with the apple cider vinegar, cinnamon, 3 tbsp of water, and a couple of the apple slices to form a paste. Pour the paste into the bowl with the apples, and toss - being careful not to break the apple slices. Arrange the apple slices in the pie, layering them so that their sides are slightly overlapping (like how fruit always looks on tarts). The dough that's set aside can be rolled out and cut into strips to make a lattice topping, or you can crumble it over the top like an apple crisp if you're in a hurry. Cut into 8 equal pieces, and keep in the fridge for a couple of days. From: Maggie at Rawified ~~~ fruits-rawhotcrossbuns Raw Hot Cross Buns 2 cups raw almonds 1/2 cup raisins 2 tbsp raw honey Zest of 1 orange Zest of 1 lemon 1 tsp lemon juice 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/4 cup raw cashews 1 tbsp honey 1 tsp water 1/4 tsp salt In your food processor, grind almonds into a fine powder. Add 2 tbsp of the honey, your spices, lemon juice, and about 2 tbsp of water. Process until a doughy consistency is reached. Lightly blend in the raisins, lemon, and orange zest - avoid over processing, as you want to keep the raisins in fairly large chunks. Divide the dough into 8 chunks, and shape into roundish squares. Using a knife, make a cross on the top of each bun, and set aside. Grind cashews into a fine powder, making sure they get processed thoroughly and evenly. You want the cashews to be blended as smoothly as possible, to ensure a nice and creamy icing consistency. Mix in the remaining 1 tbsp of honey, along with 1 tsp of water and a pinch of salt. Using an icing piper, make a cross on the top of each bun in icing. From: Maggie at Rawified ~~~ fruits-pomegranatestrawberryjello Pomegranate Strawberry Jello 2 cups (16 oz) pomegranate juice 2 tablespoons honey 2 envelopes unflavored gelatin 1/2 cup strawberries, chopped 1. Bring 1 1/2 cups of pomegranate juice and agave just to a boil. 2. In a separate bowl place the remaining 1/2 cup of pomegranate juice. Sprinkle with the gelatin and let it stand for 1 minute. 3. Add the hot pomegranate liquid to the cool pomegranate juice and stir until the gelatin is completely dissolved. 4. Pour into molds or an 8×8 pyrex dish and refrigerate for 20-30 minutes to cool. (Keep an eye on the jello. You don't want it to firm up or the strawberry pieces won't sink into the jello). 5. Place pieces of strawberries in the molds and continue to refrigerate another 20-30 minutes or until set. 6. If using a mold, dip the bottom of the pan in hot water making sure not to submerge it and shake it to release on to a plate. If you made them in individual cups, eat straight out with a spoon. (Makes 4-6 Servings) From: weelicious ~~~ fruits-junkedambrosia Totally Junked Ambrosia Salad 2 tablespoons arrowroot powder 2 tablespoons water 2 cans fruit, juice of -- (15 ounce) your choice water -- as needed 1/8 cup raw honey 4 cups fresh fruit * see note * Go for at least 6 different fruits: strawberries, kiwis, apples, grapes, peaches, pears, melon, tangerines, oranges, blueberries, cherries, or pineapple. In a medium saucepan mix the arrowroot powder and water until well blended. Measure the juice from the cans of fruit, add enough water to make 2 cups. Add the juice and water mixture and honey to the saucepan. Boil until the mixture is clear. Let cool. Meanwhile, put the canned fruits in a large serving bowl. Cut up the fresh fruit into the serving bowl. Pour the cooled syrup over the mixed fruit. Chill for several hours before serving. TIP: If you have no access to fresh fruit, 4 additional 15 ounce drained cans of fruit may be used in place of the fresh fruit. Recipe By: The Fat Free Junk Food Cookbook by J. Kevin Wolfe Posted by addicts@winternet.com to rec.food.recipes on Jan 1, 1999. Adapted by Patti Vincent ~~~ fruits-ambrosia Ambrosia Salad 1 can mandarin oranges -- drained 1 apple -- cut into small chunks 2 kiwifruit -- peeled and sliced 1 cup halved strawberries 1/2 cup coconut milk 2 tablespoons raw honey 1/4 teaspoon ground cinnamon 2 tablespoons toasted shredded coconut Lettuce leaves In a large bowl, add mandarin oranges, apple and kiwi and strawberries. Mix well. In a small bowl, mix together coconut milk, honey, cinnamon and toasted coconut. Pour dressing onto fruit. Mix well. Pour fruit mixture onto lettuce leaves. Chill until ready to serve. Approximately 5 minutes. Recipe By: Food In A Flash Show #FF2108 Posted by addicts@winternet.com to rec.food.recipes on Jan 1, 1999. ~~~ fruits-mango Peeling Mangoes Using a peeler, peel the mango. Then, hold the mango on the counter (works best if on a towel, or a paper towel) narrow edge and stem facing up. Get a good sharp knife and allowing about 1" in the middle, cut down on each side of the mango, so you have two 'halves' and the middle where the pit is. If you meet resistance, move the knife toward the outside of the mango until you can cut through. Then cut as much as you can off the pit. Slice and eat....oh yeah, either toss or plant (yeah, right) the pit. Patience is the key. From nospam5 in rec.food.cooking on Feb 13, 1999. ~~~ fruits-spicedoranges Spiced Oranges 1/4 cup grape juice 3 Tbsp water 1 Tbsp raw honey 1 lemon slice 1 small (1 inch) stick cinnamon 1 whole clove 2 medium oranges, peeled and sectioned fresh mint (optional) In a saucepan, combine the first 6 ingredients. Cook over medium heat until slightly thickened, about 15 minutes. Add oranges; simmer for 1 minute. Pour into a bowl and refrigerate. Discard lemon, cinnamon and clove before serving, garnish with mint. Makes 2 servings. Adapted from: Sue Ross in Quick Cooking, N/D '98 ~~~ fruits-walnutcompote Fruit and Walnut Compote 1 c. pineapple juice (drained from a 20 oz can of tidbits--save the pineapple for some other use, not this recipe) 2 c. fresh squeezed orange juice (the oranges were more sweet than tangy) 1 tsp cinnamon 1 tsp ginger 1 tsp cloves 1/2 c. currants 1 c. golden raisins 18 prunes (I used the soft/no-soak kind since that's all I could find. Hard dried prunes would probably require additional juice.) 18 black mission figs (ditto soft/no-soak, same reason as above) 7 "golden" Turkish figs (traditionally dried; that's all I had on hand but these were marvelous and next time I will use more of these and fewer of the black mission figs) 24 Turkish apricots Walnuts--however many you want (I used about a heaping handful of halves) Heat juice and spices lightly. Add the whole fruit (don't chop), bring almost to a boil, lower heat, and simmer gently 10-12-15 mins until juice thickens and is reduced. Turn off heat and let sit till temp drops to nearly room temp and then gently stir in walnuts. Serve. *OR* as I did since I had to cook a day ahead of Christmas, store covered overnight in fridge. The fruit continues to absorb the spiced juice and gets thicker to where there really is no juice at all evident, just a sticky mortar-ness. :) I wanted to serve it warm, so all I did was give it a gentle stir from the bottom up (because the prunes will macerate if you're not careful) and put it in the warming drawer of my oven while I prepared the rest of the meal. __________________________________ All the traditional SAD recipes I looked at/adapted from called for soaking the fruit in water and then adding copious/gross amounts of sugar. The more recipes I read the more absurd it seemed to me to leach the sweetness out of the fruit with water only to have to add sugar to put sweetness back in. Why not use juice, I thought. And this with the mix of spices is probably the essence of the incredibly delicious melding of flavors. I assure you my recipe was sufficiently sweet to please any regular sugar-eater's palate, which was the whole crowd of non-paleos I cooked for. By Theola Walden Baker. Posted to the PaleoRecipe Mailing List, Jan. 2003 ~~~ fruits-fruitcompote Dried Fruit Compote 2 cups dates, cut in 1/4 pieces 2 cups dried apricots (cut) 2 cups black mission figs (cut) 2 cups dried peaches (cut) 4 cups apples (cut in slices, raw-firm-tart) optional - 2 quarts of home canned pears Place fruit in kettle big enough to allow fruit to swell. Cover with water about 2 - 3". Let soak 1 hour if convenient. If not, bring to a boil, and simmer 2 - 3 minutes. Add 2 T. arrowroot powder or agar-agar. Simmer 2 minutes more. Add 1 Tbsp. each lemon and ornage rind (Scrub the fruit well, use the white part just below the color). When all the fruits are mixed it should be quite thick. Remove from heat. Add 2 quarts of pears. Good warm or cold. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ fruits-fruitpudding Fruit Pudding Serve this fruit pudding as a simple side or dessert with dinner guests. You can even impress your guests by baking the pudding in individual ramekins, which makes for a great presentation. Recipe inspired by Elana's Pantry. 16 apricots, sulfur-free 8 prunes, pitted 6 eggs 2 cups water 1/2 cup raw pecans, roughly chopped 2 tablespoons pure vanilla extract 1 cinnamon stick, broken in half Pinch salt Preheat the oven to 350 degrees F. In a large saucepan, bring water to a boil. Add in the apricots, prunes, cinnamon stick, and salt. Allow the mixture to simmer over heat for 30 minutes. Remove the cinnamon sticks and dump the remaining mixture (liquid as well) into a blender. Add the eggs and vanilla to the blender and purée until smooth. Pour the fruit mixture into an 8 X 8 glass dish. Sprinkle the top with chopped pecans and bake in the oven for 35-40 minutes. Remove from the pudding from oven and allow to cool and set for 10 mintues before serving. From: The Whole Kitchen blog [archive.org] ~~~ fruits-applesauce Applesauce 16 lbs non-sweet apples 1/3 lb Ceylon cinnamon (less if you aren't using Ceylon) 16 oz water Equipment: 16 qt stock pot, food mill, ladle, slotted spoon, spatula Rinse apples in a clean sink. Cut apples into sixths, then into slices. Put all into stock pot. Turn burner on low-medium. Stir every 15 minutes. Set timer for 15 minutes. When all is soft turn off burner and let cool a while before milling. Store beyond a 10 day usage in the freezer. Detailed instructions are on the Applesauce Step-by-Step page From: Don Wiss ~~~ fruits-paleoapple Paleo Apple Dessert 6 lbs (more or less) of apples Cortland or any type that keeps it shape when cooked fresh shelled hazelnuts (or any nut of your choice) coarsely chopped dried cherries coarsely chopped (or any other dried fruit you like...not too sweet) honey Peel and core apples, quarter and slice thinly. Line bottom of a 9" removable bottom baking tin (the ones that are used for cheesecake) with a layer of apples tightly packed together, round sides out, start from the edge and work your way in. Sprinkle with a few chopped nuts and cherries. Drizzle with a very small amount of honey (or omit if you want). Continue making tightly interlocked layers of apple, nuts/dried fruit and drizzled honey until you're apple 'structure' is about an inch higher than the sides of the tin or until you run out of apples. Put the baking tin into a another larger pan to collect any juices and place in a 250 degree oven for about 5 hours or until the apples turn golden (like caramel) and sink down into a juicy mass. Refrigerate until needed (overnight or a few hours). When ready to serve, remove the outer tin sides and the 'pie' should hold it's shape and cut into pieces easily. For a fancy presentation, decorate with edible flowers or some brightly coloured fruit or berries and serve. By Sharon Knauer. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ fruits-applequincesauce Apple and Quince Sauce 2 quinces, peeled, cored and diced 1 1/2 lb cooking apples, peeled, cored and cut into chunks Juice 1 orange Generous glass of port 1 cinnamon stick Goes with: Roast Goose with Prune, Apple and Apricot Stuffing Put the quinces into a pan with just enough water to cover, then simmer gently for 30-40 minutes until tender. If necessary, boil hard to reduce the water to just a few tablespoons. Add all the remaining sauce ingredients, cover and cook until the apples have collapsed. Serve hot or cold with the goose. Note: If you don't have access to quinces, make the sauce without them, adding a few spoonfuls of water to the apples. Adapted from: Robin Cowdrey, posted to rec.food.recipes on April 15 2000. ~~~ fruits-maplebakedapples Maple Baked Apples 8 large tart red apples 1 cup pure maple syrup 16 dates 2 tsp grated lemon rind Pare top half of apples, remove cores. Place apples in a large baking dish. Stuff each one with 2 dates. Combine maple syrup with lemon rind and a little water. Pour over apples and bake at 375F for 1 hour or until tender. Baste with the syrup occasionally. Serve warm or chilled. Can be made ahead for a nice breakfast. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ fruits-bakedapples Baked Apples 4 apples 1 cup raisins 1/4 tsp cinnamon 1/2 tsp vanilla 1/2 cup apple juice 1/4 cup walnuts, almonds or pecans, chopped 2 tbsp almond butter (optional) Heat oven to 375F. Core and pierce apples with a fork in several places around the center, to prevent them bursting. Mix raisins, nuts, butter, cinnamon and vanilla in a small bowl. Fill center of each apple with this mix. Place in a glass baking dish, and pour apple juice into the pan. Cover with foil and bake about 30 minutes, or until tender. From: Cooking Healthy with One Foot out the Door by Polly Pitchford and Delia Quigley ~~~ fruits-applechips Cinnamon Apple Chips 2 C. unsweetened apple juice 1 cinnamon stick 2 Red Delicious apples In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples. With sharp knife, slice off 1/ 2 inch from top and bottom of apples and discard (or eat!). Stand apples on either cut end and gently slice crosswise into very thin (1/8 inch) rings, rotating the apple as necessary to get even slices. Drop apple slices into boiling juice; cook 4 to 5 minutes until apple slices appear translucent and lightly golden. Meanwhile, heat oven to 250 F. With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. With pot holder (rack will become hot from chips) place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips completely cool on racks before storing in airtight container. Makes 2 servings. From: Clelia (cmd at ICA.NET) ~~~ fruits-applecrisp Apple Crisp You could coat apple slices with cinnamon and arrowroot. Add walnut pieces on top, drizzle with a bit of honey and bake. That might be close to an apple crisp. From: Patti Vincent ~~~ fruits-wildapples Fried Wild Apples 4 tbsp bacon grease 1/4 cup water 1/2 tsp cinnamon 4 strips bacon, crumbled 6 cups wild apples, cored and sliced thin In a heavy skillet, heat the bacon grease. Add apples. Lower heat and let the apples fry, turning often with a spatula, until barely tender. Add water if the pan gets dry. When the apples are tender, sprinkle with cinnamon; crumbled bacon. Serve over pork chops or ham. From: Chris Fincham ~~~ fruits-applebacon Apple Bacon 400 g (1 lb) bacon, fresh or cured 1 tbsp oil, if needed 2 onions, sliced 2-3 apples, cored and sliced pepper a few whole cloves Cut the bacon into slices and fry them in a large frying pan at medium heat. Turn them over a couple of times and fry until crisp. Remove from pan, add oil if needed and fry onion rings and apple slices with the spices at low heat until they are soft and beginning to color. Return the bacon to the pan, stir and let warm through. From: Viking Recipes [Dead link: http://www.pdfio.com/k-391846.html] ~~~ fruits-friedapplesbacon Fried Apples and Bacon 3 or 4 apples peeled (or unpeeled) and chopped 1/2 lb. bacon (I like Walnut Acres Sunday Bacon, cured with pure maple with no nitrates) Fry bacon, drain and retain drippings. Fry apples in the hot bacon grease until soft. Crumble bacon, toss with apples and serve. From: Binnie Betten ~~~ fruits-maplecinnamonapplesauce Maple-Cinnamon Applesauce 6 McIntosh or other tart apples, peeled and cut into 1-inch pieces 2 Golden Delicious or other sweet apple, peeled and cut into 1-inch pieces 1/4 cup water 2 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon Combine apple pieces and water in a large saucepan. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the apples are very soft and falling apart, about 30 minutes. Mash the apples to the desired consistency and stir in maple syrup and cinnamon. Make Ahead Tip: Refrigerate for up to 2 weeks or freeze for up to 6 months. Adapted from: EatingWell: September/October 2009 ~~~ fruits-grilledbanana Grilled Banana Typical Swedish BBQ-dessert altered for increased "paleoness". Originally they're supposed to be stuffed with chocolate and peanuts. Split unpeeled banana along the length with a knife, but not all the way through the "bottom skin". Stuff with almond butter mixed with lots of carob and some grated coconut. Grill till the filling boils - enjoy! By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003 ~~~ fruits-thaibananas Thai Bananas in Coconut Milk 1 14 oz can coconut milk 3 large bananas sliced pinch of salt Optional, for an Indian touch add: crushed black pepper turmeric mustard powder 1 red chili (optional) urad dal ? curry leaves oil for seasoning On medium heat, simmer everything for 10 minutes. Serve immediately. Makes 4 servings. Adapted from a tag on a can of Thai Kitchen coconut milk ~~~ fruits-bakedbananas1 Baked Bananas - Ginger 4 firm bananas 1 teaspoon olive oil 1-inch piece grated fresh ginger 1 tablespoon cinnamon 1/2 tablespoon nutmeg 1/2 cup raisins Preheat oven to 375 degrees. Peel and cut bananas in half, lengthwise. Oil a baking pan and arrange bananas. Sprinkle with cinnamon, nutmeg and raisins. Cover and bake for 10 to 15 minutes. From: Institute for Integrative Nutrition [archive.org] ~~~ fruits-bakedbananas2 Baked Bananas - Pineapple 4 bananas 1/4 cup pineapple juice 1 teaspoon raw honey 1/8 teaspoon grated nutmeg Preheat oven to temperature of 400 degrees. From each banana, remove the stem end with the help of a sharp knife. Down the length of each banana, remove a 1-inch wide strip of peel. Combine together the pineapple juice, honey and nutmeg in a small bowl. Use the juice mixture to brush the exposed banana flesh. In a shallow baking dish, arrange the bananas. Bake in preheated oven for about 25 minutes, occasionally basting with the juice, till the bananas are tender. From: ifood.tv [Dead link: http://www.ifood.tv/recipe/baked-bananas-22] ~~~ fruits-bakedbananas3 Baked Bananas 1 ripe banana 1 tablespoon lemon juice 2 teaspoons raw honey 1 teaspoon ground cinnamon Peel banana and slice lengthwise. Line toaster oven with nonstick aluminum foil. Or if in a regular oven, just line a cookie sheet. Preheat oven to 350 degrees. Lightly brush banana halves with lemon juice and place cut side up on the pan. Spoon honey over bananas and sprinkle lightly with cinnamon. Bake 10 minutes and remove from oven. From: Recipezz.com ~~~ fruits-pecandatesnackbars Pecan-Date Snack Bars One and one-third cups of pitted and roughly chopped Medjool dates Two cups plain pecans (not roasted nor salted) Preheat oven to 350 degrees. Place dates in a medium bowl and cover them completely with water. Allow to soak for 20 minutes. Meanwhile, process the pecans in a food processor until they resemble the texture of breadcrumbs. When the dates are done soaking, drain the water. Add dates to the food processor and process with the nuts until well-combined and dough comes together into a ball. Line a 7" x 11" baking pan with parchment paper - this makes clean-up easier. (Two bread pans would make a great substitute if you don't have a 7" x 11" pan.) Press dough evenly into the pan, pressing firmly with your hands to compact the mixture as much as possible. (It's helpful to wet your hands with water to prevent batter from sticking to your fingers.) Bake for about 10 minutes, until the top looks a bit dry. Transfer to a cooling rack and cool completely (about one hour). Transfer bars (with parchment paper) to a cutting board, and cut into eight bars. Enjoy! These bars are also delicious when enjoyed frozen for increased sweetness and firmness. From: NaturalNews.com ~~~ fruits-annasi Sri Lankan Annasi (Pineapple Curry) 1 pineapple, fresh 25 grams onion (1 oz.) 2 green chili peppers (optional) 50 grams coconut oil (2 oz.) 1 x curry leaves 1/2 each lemon grass stems 1 teas red chile powder (optional) 1/2 teas mustard seeds 1/2 teas turmeric 1/4 teas salt 200 ml coconut milk (7 oz.) 1/2 teas fennel bulb Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes. Retain the half pineapple shells. Chop the onion and finely slice the chiles. Heat the ghee and fry the onion together with the curry leaves and lemon grass. Add the chile powder paprika powder, mustard, turmeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft. Remove from the heat and pour in the coconut milk. Sprinkle with the fennel and allow curry to simmer for a further 10 minutes. Serve in hollowed out pineapple shells, garnished with sliced chiles. Adapted from: RecipeLand.com [archive.org] ~~~ fruits-lemonlavsauce Strawberries in Lemon-Lavender Sauce (to go with Patti's Carob Cake) 1 pint strawberries, halved (can be fresh or frozen) juice of 1 lemon 1 t lemon peel 1-2 T raw honey 1 T lavender flowers (like Alvita bulk lavender tea) Combine all ingredients except strawberries in a small saucepan. Simmer until honey is dissolved, stirring frequently. Sauce will begin to thicken slightly. Strain to remove lavender, return to saucepan and add strawberries. Simmer until heated through and thickened slightly. Serve warm over carob cake, or coconut ice cream, (or just off a spoon!) I served Patti's carob cake like a layer cake: I made two 8-inch rounds, then "frosted" the center with a bit of honey (for "glue"), and a generous sprinkle of coconut. Then I placed the second layer on top, added the strawberry sauce, and sprinkled on a lot more coconut. This is a very beautiful presentation which must be assembled immediately before serving. (Else, save the sauce and extra coconut on the side). By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ blender-mixedberryandorange Mixed Berry and Orange Smoothie 1 (10 ounce) package frozen mixed berries (or 1 1/2 cups fresh) 1 banana, peeled 1 cup sliced fresh oranges 1/2 cup pomegranate juice Process all ingredients in a container of an electric blender until smooth; serve immediately. From Alison Lewis at ingredients, inc. [archive.org] ~~~ blender-mangoavocado Mango Avocado Smoothie 1 fully ripened avocado, halved, pitted and peeled 2 cups frozen mango cubes (not thawed) 1 cup fresh squeezed orange juice 1 cup water In jar of blender or food processor, combine avocado, mango, juice and water; whirl until smooth. Divide among chilled glasses. From: Avocados From Mexico ~~~ blender-berryavocado Berry Avocado Smoothie 1 fully ripened avocado, halved, pitted and peeled 2 cups frozen mixed berries, not thawed 2 cups cranberry juice beverage or 100% juice In blender jar, combine avocado, frozen berries and juice; whirl until smooth. From: Avocados From Mexico ~~~ blender-frosty Frosty Punch 1 quart pineapple juice, unsweetened 1 cup fresh or frozen cranberries 2 sprigs of mint Whizz in blender until smooth and foamy. Serve immediately. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ blender-strawberryfruit Strawberry Fruit Drink 2 cups pineapple juice 2 cups fresh strawberries 1 banana, or 1 cup diced mango, or 1 cup diced peaches Blend together until smooth. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ blender-slushy Slushy Drink We put any type of fruit along with some fruit juice, and a few cups of ice, into the blender. Blend until it's smooth. Add some water if it's too thick, blend little more and you've got a slushy. You can use your imagination as to what to put into it. ~~~ blender-basic Basic Fruit Smoothie 1 cup apple juice, unsweetened 1 peeled frozen banana 1/2 cup of frozen favorite fruit (strawberries, melons, blueberries, peaches) Apple juice into blender, add banana cut into chunks. Blend until creamy. Add second fruit of choice, and blend again. From: Cooking Healthy with One Foot out the Door by Polly Pitchford and Delia Quigley ~~~ blender-another Another Smoothie 1 cup pineapple juice 1 peeled frozen banana 1/2 cup frozen strawberries 2 pitted dates Blend smooth in blender. From: Cooking Healthy with One Foot out the Door by Polly Pitchford and Delia Quigley ~~~ blender-breakfast Breakfast Smoothie/Dessert I start by making a few days worth of juice. I usually do this in the evenings. I do not really believe that a lot of pure juice is very compatible with a paleo diet since I do not see how H/Gs would have had the juice without the fruit. Therefore, I buy whole frozen berries and sometimes frozen pineapple or mango and fill my blender with it. Berries are relatively low in carbs for those of you watching your carb intake. Next, you add enough apple juice to cover the fruit. I use flash pasteurized apple juice from Trader Joes. Ideally you would make your own with a juicer but be sure to at least get unfiltered. Blend until smooth. I have a KitchenAid blender which is pretty good. Some cheaper blenders will not be up to the task. At this point you can just enjoy the juice as is. In fact, if you add less juice, you can make a pretty thick frozen desert. For breakfast, however, I like to get a bit more protein. I got a Hamilton-Beach DrinkMaster about 10 years ago for making ice cream shakes. Having quit sugar, it has gotten no use for years. Well, I discovered that if I put one egg in the cup and add about 8-10 ounces of juice and blend for about 30-seconds, I get a very light, tasty smoothie. My breakfast takes me about 2 minutes to prepare and, if I am in a hurry, I can drink it in the car on my way to work. Sometimes I use 12 ounces of juice and 2 eggs. The only real worry is the possibility of getting salmonella from the raw eggs. The consensus on this list appears to be that, while it is possible for the salmonella to be inside the eggs, it is more likely to just be on the shell. So it is probably a good idea to dip your eggs in boiling water for a couple of seconds when you get them home. This is also a great way to make them last longer. In fact, in my backpacking days, I learned that you can keep eggs unrefrigerated for days after sealing the egg with this little trick. From: Scott Maxwell (Scott at MAXWELL.NET) ~~~ blender-fruitwhip January Fresh Fruit Whip 1 ripe avocado 1 pear 1 banana 1 Tbsp raw honey Pineapple or lemon juice Blender until smooth. Serve in sherbert glasses. Adapted from: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ blender-smoothie Smoothie 16 oz. orange juice 1/2 cup strawberries 1 banana 4 - 5 ice cubes (gives it a slushie texture) From: RetroTrish in rec.food.veg ~~~ blender-smoothie2 Smoothies I just take some frozen fruit (peaches, strawberries, etc) and fill the blender to about the 1 1/2 cup line. I then cover that with the orange juice and whirl away. From: Kathy Przywara posted to No-Milk list ~~~ blender-smoothie3 Smoothie 1 small carrot, scrubbed, unpeeled 1 peeled and cored apple 1 peeled and cored pear 1 medium orange, peeled about 1 cup of frozen whole strawberries 3/4 cup orange juice 4 ice cubes Whiz all together in the blender. Serves two. From: Diane Wirth in sci.med.nutrition ~~~ blender-healthyhurricane Healthy Hurricane The Hurricane is a fruit-colored relative of the "daiquiri," and it's credited to New Orleans tavern owner Pat O'Brien. In the 1940s, he created the fruity concoction and served it in hurricane-lamp-shaped glasses to give away to sailors. The drink caught on, and it has been a mainstay in the French Quarter in New Orleans ever since. My version of the Healthy Hurricane is filled with fresh fruit juices, making it perfect for kids to enjoy. If you want an alcoholic version, see the note about how much rum to add. 2 cups orange juice 2 cups pineapple juice 1 1/2 cups pomegranate juice 1/2 cup ruby red grapefruit juice 2 tablespoons fresh lime juice 1 Crushed ice 1 Fresh cut pineapple, maraschino cherries Combine orange juice, pineapple juice, pomegranate juice, grapefruit and lime juice in a large pitcher stirring well. Serve in tall hurricane-style glasses over crushed ice. Garnish with pineapple and cherries, if desired. To create an alcoholic version, add 1 to 1 1/2 cups light rum, mixing well. From Alison Lewis at ingredients, inc. [archive.org] ~~~ blender-avocadopineapple Avocado Pineapple Smoothie 1 fully ripened avocado, halved, pitted, peeled and diced 1 20-ounce can pineapple chunks in juice 2 cups ice In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth. From: Avocados From Mexico ~~~ blender-greatsummer Great Summer Drink We got a juice drink at TCBY - orange juice with pineapple and banana (and some ice cubes) blended in. We've been experimenting with it at home. We are using a lot of bananas! But the drink is delicious. We have also used frozen peaches or frozen strawberries in it. It's great just with juice, fruit and ice. From: psam ordener (psamo at PDQ.NET) ~~~ blender-canteloupe Canteloupe Smoothie I just take half a canteloupe, clean and peel it, and slice it up into chunks. Then put it in a blender, with 4-6 ice cubes and enough water to cover the canteloupe. (If you have a small blender, you can use smaller amounts of everything.) Then blend it on HIGH for about a minute. When it's whipped up, it has a sweet, creamy consistency, which is perfect for anybody who craves drinking milk. I don't, but I love this smoothie. From: Shawn (75537.1154 at compuserve.com) ~~~ blender-fruity Fruity Summer Cooler 6-8 ice cubes 1/2 cup cubed cantalope 1/2 cup pineapple chunks 1/2 cup cranberry juice 1/3 cup sliced banana 1/4 cup pineapple juice 1 tablespoon honey 3/4 tsp lemon juice Blend until smooth. From: JoAnn Betten ~~~ blender-fruitytropical Fruity Tropical Smoothie 3 tablespoons coconut oil, melted [See: Using Coconut Oil in Beverages [archive.org]] 1 tablespoon coconut flour 2 tablespoons honey [optional] 1 large banana, peeled and mashed 1 cup unsweetened pineapple chunks 1 cup fresh strawberries, sliced 2 kiwis, peeled and halved 2 large mangoes, peeled and cubed 10-12 ice cubes, optional In small bowl combine coconut oil, coconut flour, honey and mashed banana. Mix well, incorporating oil thoroughly. Pour into blender and add all other ingredients, except ice cubes. Purée on high until well blended, and then blend for another 1 minute. If mixture is too thick for your taste, you may add some water, or add the ice and blend on high until ice is completely crushed. This makes a nice afternoon snack on a hot day, or a good morning drink at breakfast time. Recipe submitted by Sophia, New Bedford, MA From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ blender-healing Healing Smoothie This is a great drink for anyone, especially those with ulcers. This drink has soothing qualities which protect and heal the stomach lining. 1 firm kiwi fruit, peeled 1/4 cantaloupe, with skin 1 ripe banana 1. Push kiwi fruit and cantaloupe through the hopper. 2. Place juice and banana in a blender or food processor and blend until smooth. 3. Pour into a tall glass, drink immediately and enjoy!! By Cherie Calbom, from RawTimes.com ~~~ blender-monkey Monkey Shake This juicing recipe will act as an aid for indigestion. 1 orange, peeled (leave white pithy part on) 1/2 papaya peeled 1 banana Orange twist for garnish 1. Juice orange with papaya. 2. Place juice and banana in to a blender or food processor, and blend until smooth. 3. Garnish with the orange twist. Pour into a tall glass and enjoy!! By Cherie Calbom, from RawTimes.com ~~~ blender-paleosmoothie Paleo Smoothie Frozen berries frozen pineapple, crushed some bananas dash of pure almond milk (no rice malt sweetener) if desired a generous portion of coconut milk/creme (Thai Kitchen brand, full-fat) Blend it up and enjoy. From: Alexs ~~~ blender-hans Hans' Summer "Ice Cream" Now you don't have to be jealous on friends cooling down with some ice cream in the summer heat any more: Just take some berries out of your freezer (or the supermarket freezer) put in the food processor/blender and turn around until you have something like berry-snow. Then put in one (or more) fresh egg, and go on with the blender until thoroughly mixed. You will have to find out the ultimate proportions yourself, it depends on what berries. Eat at once. I have got the best results so far with lingons. Strawberries I cut in smaller pieces before putting in the blender. If you want it sweeter, add a little raw honey together with the egg. From: Hans Kylberg ~~~ blender-applepeachwalnuts Apple Peach Walnuts Cream [Vitamix] 1 Apples 2 Peaches or Nectarines 1 cup Walnuts (soaked overnight) 4-5 Dates (fresh or dried) For all mixtures: blend the ingredients in Vitamix for few seconds. From: RawTimes.com ~~~ blender-blenderapple Blender Applesauce 6 eating apples 1/4 cup raw honey 2-3 Tbsp fresh lemon juice Mix honey and lemon juice. Core and slice apples, peel thin if desired. Mix with honey and blenderize just until smooth. Makes 4 servings. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ blender-applesnow Apple Snow 2 egg whites 8 oz/225 g cooked apples 1 tsp. cinnamon Blend apples and cinnamon in container using electric hand blender. Whip egg whites with whisk until very stiff. Carefully fold egg white into apple purée. Chill. From: Braun Handblender booklet ~~~ blender-couldbechoc Could It Be Chocolate Pudding? 12 dates 12 black mission figs 1 quart purified water 1 tsp raw carob powder [not GRAP] Blend 12 dates, 12 black mission figs and 1 quart of purified water; (More or less water may be needed depending on the dryness of your fruit.) Start with slightly less. Add one teaspoon of raw carob powder. Chill and serve in in pudding glasses. From: Dr. Douglas Graham, RawTimes.com ~~~ blender-mangopudding Mango Pudding 2 Mangos 1/4 Lime (Optional) Shredded Coconut and Chopped Pecans, to taste Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth. To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste. This also tastes good with just the puréed mango. by Trish from RawFoods.com ~~~ blender-mangopapaya Mango Papaya Strawberry Almond Cream [Vitamix] 1 Mango 1/2 Papaya 1 cup Almonds (soaked overnight and blanched) 5-6 Strawberries For all mixtures: blend the ingredients in Vitamix for few seconds From the Fruitarian Network Newsletter Via RawTimes.com: Tatiana's Recipe Page 15 Sep 1997. ~~~ blender-pumpkinpie Pumpkin Pie Smoothie 1 can coconut milk (14 oz) 8 oz. mashed pumpkin 1 frozen banana (optional; if omitting then use partially frozen pumpkin) 1/4 cup maple syrup (or sweetener of your choice) 1 tsp. pumpkin pie spice 1/2 tsp. Chinese Five Spice Combine all ingredients thoroughly in a blender. Garnish with toasted pecan halves and a sprinkle of nutmeg. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ blender-strawberrycream Strawberry Cream 1/2 cup soaked almonds 1-2 cups strawberries 1-2 ripe bananas Mix soaked almonds together with strawberrys and bananas. Try not to add any water (only add if necessary). Mix everything until it gets very creamy. [The recipe neglects to state how to mix. It could be a blender, but the exhortation to have little water implies this is for a food processor.] By Jenny, from: RawFoods.com ~~~ blender-greennutty Green Nutty Cream: A Vitamix Recipe 1 cup Greens (arugula, spinach, salad mix, etc.) 1 Carrot 1 Sweet Pepper 1/2 Tomato 1/2 Avocado 1/2 cup Pine nuts (soaked) 1 Garlic Dill or parsley Juice of 1/2 grapefruit For all mixtures: blend the ingredients in Vitamix for few seconds. From the Fruitarian Network Newsletter Via RawTimes.com: Tatiana's Recipe Page, 15 Sep 1997. ~~~ greens-cookingdarkleafy Cooking Dark Leafy Greens In general, chard and spinach cook quickly. Collards, esp. big old leaves, cook slowest, and turnips, kale and mustard cook rather slowly. You can cook turnips, kale, mustard and collards basically all you want, 15 - 20 minutes or more is sometimes needed. Southerners have cooked collards for hours. Older tougher leaves take longest. It helps to chop them rather finely before cooking, they will cook faster this way. The more you cook mustard greens, the less spicey they are. Cooking turnips and collards can remove bitterness. Cooking with vinegar helps remove bitterness too. By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001 Other greens worth trying are Lambs Quarters, Stinging Nettles or Dandelion leaves. Stinging nettles become soft after cooking and no longer *sting*. By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001 Oh, speaking of other greens, I said I would get back to y'all on the carrot tops in the broth. NICE!! Gives it a different flavor. They're a bit bitter eaten raw but a "clean" taste to them. By Oliva. Posted to the PaleoRecipe Mailing List, March 2001 You can use carrot tops like parsley. They are strong tasting, similarly to parsley. Just snip them up into main-dish salads or soups. By Lynnet Bannion. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ greens-countrystyle Country-Style Greens 1 Tbsp lard or rendered bacon fat 1 medium onion, minced 2 cups water pepper 2 bunches (or about 2 pounds) of fresh collard, turnip, or mustard greens 1/4 pound good quality bacon or ham, cut in 1/2 inch pieces, or 1/2 pound ordinary sliced bacon or ham Trim away and discard the tough stems of the greens. To loosen grit, place the leaves and the remaining tender stems (you should have about 2 quarts) in a large bowl, cover with lukewarm water, and soak for 5 minutes. Rinse several times in lukewarm water to wash away any remaining sand. Melt lard in a large heavy nonreactive pot with a lid. Do not use an aluminum pot, if possible, use one with an enamel coating. Add onions and bacon. Fry together over medium-high heat, stirring often, until onions wilt and bacon starts to brown, about 5 minutes. Add greens and the water and bring to a boil over high heat. Cover, lower heat to medium, and cook until greens are tender, with just a little crunch, about 20 minutes. Uncover, raise heat to high, and boil off some of the excess water, about 5 minutes. Add pepper to taste, and serve hot, it should be slightly soupy. - Serves 6 Adapted from Regional American Classics, California Culinary Academy. ~~~ greens-wilted Wilted Greens with Lemon 1 tsp. extra virgin olive oil 2 or 3 cloves of garlic, minced grated zest of 1 lemon juice of 1 lemon 1 bunch leafy greens (kale, collards, broccoli rapini), cleaned well and sliced into bite-sized pieces Heat oil in a skillet over medium heat. Add garlic and cook 1 minute. Add greens and cook until they are tender and begin to wilt, about 5 minutes. Stir in the lemon zest and cook 1-2 minutes. Remove from heat and toss greens with lemon juice. Serve immediately, makes 4 servings. Adapted from Cooking the Whole Foods Way by Christina Pirello. ~~~ greens-stewedwithtomatoesmint Stewed Greens With Tomatoes and Mint This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas's book The Greek Vegetarian. I love the way the greens and tomatoes are infused with mint. If you want to try more unusual greens from your farmers' market, like amaranth or purslane, they will work in this dish. 2 pounds Swiss chard or kale, stemmed and washed, or a 1-pound bag of stemmed, washed Southern greens Salt 2 tablespoons extra virgin olive oil, plus additional if desired for drizzling 1 large onion, chopped 2 to 4 garlic cloves (to taste), minced 2 teaspoons sweet paprika 1/4 to 1/2 teaspoon cayenne 2 pounds fresh tomatoes, seeded and grated, or peeled, seeded and chopped, or a 28-ounce can chopped tomatoes with juice 1/2 cup chopped fresh mint 1/2 cup chopped fresh fennel or dill 2 tablespoons tomato paste, diluted in 1/2 cup water Freshly ground black pepper Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Southern greens or kale for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer - 2 minutes for chard, 3 to 4 minutes for kale. Rinse and squeeze dry. In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Yield: Serves 4 to 6 Advance preparation: You can make this a day ahead and reheat. By: Martha Rose Shulman. From The New York Times: Recipes For Health ~~~ greens-howcookarugala How to Cook Arugula Arugula resembles a small lettuce, but it has a unique, spicy flavor. These flavorful greens are a rich source of several nutrients, including potassium and vitamins A and K. Although frequently served raw, arugula is suitable for several cooked preparations. Sauteing is the most basic way to cook arugula. sautéed arugula resembles sautéed spinach; it becomes a dense, wilted leaf. Alternatively, arugula's pepper-like flavor adds a bite to stir-fried dishes. Simple sautéed Arugula arugala, chopped or sliced olive oil (roughly 1 tablespoon per 2 cups of arugula) garlic cloves, minced (1 clove per cup of arugula) Set a saute pan over medium-high heat and add olive oil. Allow oil to heat. Add garlic to hot oil. Saute the garlic until it is slightly softened, usually 30 to 45 seconds. Throw the arugula into the pan. Cook the arugula, constantly tossing. Heat the arugula until the leaves wilt, usually about one minute. Transfer the arugula and garlic to a serving platter. Tip: You can add arugula to nearly any sautéed dish. Because arugula cooks quickly, add it at the end. From: LiveStrong.com ~~~ greens-sesamewiltedbeets Sesame Wilted Beet Greens Beet greens are as valuable as beets. Just treat them like spinach or Swiss chard. A simple addition of sesame oil or lemon juice enhances their flavour. 1 tbsp sesame seeds 8 cups loosely packed beets with greens, (about 2 bunches) 1 tsp extra-virgin olive oil 1 clove garlic, minced 1 tsp grated gingerroot 1 pinch salt 1/2 tsp sesame oil In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside. Trim stems from small young beet greens or remove centre rib from larger mature beet greens. In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt; cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds. Variations: Drizzle with 1 tbsp (15 mL) lemon juice. From: Canadian Living Magazine: November 2003 ~~~ greens-steamedbeets Steamed Beet Greens Beet greens Salt, to taste Beet greens only need to be steamed. They take maybe 8-10 minutes until tender and edible. Add some salt while they're still warm to bring out the flavor. From: Cooking with Erica ~~~ greens-cookbeettops How to Cook Beet Tops Beet tops Olive oil Two to three garlic cloves Chili flakes (optional) Salt Cut the beet tops into bite-sized pieces. Focus especially on the stems, because the leaves will shrink significantly during cooking so their size is less important. Rinse chopped beet tops thoroughly. Beet tops tend to be gritty and dirty, so you may have to rinse them several times before they are completely clean. Pour slightly more olive oil into the saucepan than is needed to cover the bottom. Slice the garlic into very thin slices and place in the saucepan. Add a pinch of chili flakes. Don't go overboard now; you can always add more later if you want the dish to be spicier. A general rule of thumb for this recipe is to use a pinch corresponding to the size of your saucepan, assuming the beet tops will fill. For example, use a small pinch for a small saucepan, or a very big pinch for a very big saucepan. Saute garlic and chili flakes over low to medium heat until garlic is translucent and tender, but not brown. Stir frequently with wooden spoon to prevent burning or sticking. Add the beet tops along with a generous pinch of salt. Stir the mixture until the beet tops are evenly coated in the olive oil. Cook the beet tops for five to 10 minutes, stirring frequently, over low to medium heat. After five minutes, try a piece of stem. The beet tops are done when the stems are tender, but still slightly firm. Tip: If you want a more intense flavor, add more garlic. This recipe as written will have only a hint of garlic, so by all means add more if you are a garlic fan. By Morgan O'Connor, eHow Contributor From: eHow [archive.org] ~~~ greens-easybokchoy Easy Bok Choy 1 tablespoon oil 2 cloves garlic, crushed and chopped 8 heads baby bok choy, trimmed and cut into bite-size pieces salt to taste Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve. From: AllRecipes ~~~ greens-bokchoygingergarlic Stir-Fried Bok Choy with Ginger and Garlic 1 tablespoon coconut oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 8 cups chopped fresh bok choy 2 tablespoons coconut animos Salt and ground black pepper Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and coconut animos. Cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper. Adapted from: Food Network Magazine ~~~ greens-bokchoyradishes Bok Choy and Radishes 1 head bok choy 3 tablespoons ghee and/or coconut and/or olive oil 12 radishes, thinly sliced 1 shallot, sliced 1 teaspoon lemon-pepper seasoning 1/2 teaspoon salt Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces. In a large skillet, cook bok choy stalks in oil for 3-5 minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through. Yield: 8 servings. From: Taste of Home: Simple & Delicious, May 2010, p.62 ~~~ greens-rapini Broccoli Rabe/Rapini with Sausage and Mushrooms 1 bunch broccoli rabe 1 lb. mushrooms, (portabellos, button, and crimini work well in this recipe) 2 cloves garlic, minced 1 lb. bulk Italian sausage (see *) [could be optional] 1 tsp. ume plum vinegar or lemon juice bone broth added as needed 1/2 cup steamed, chopped sun-dried tomatoes 1/4 cup toasted pine nuts Maldon salt and fresh cracked black pepper to taste Wash rapini, remove leaves and flowers from stem. Gently clean mushrooms with soft brush (no water) and slice 1/4 inch thick. In large skillet, brown the sausage. Remove from pan. Saute mushrooms in sausage grease until tender, adding garlic for the last two minutes of cooking. Add a dash of bone broth or water to the pan. Stir in sausage and dried tomatoes. Add rapini and vinegar or lemon juice, toss gently, adding more bone broth as needed to keep the leaves moist. Simmer just until wilted, about 2-3 minutes. All of the liquid should be absorbed. If it isn't, drain off excess liquid. Remove to serving bowl, sprinkle pine nuts and serve immediately. * I would imagine that using Sean's breakfast sausage recipe as a guideline, one could make a delicious bulk Italian sausage using a bit of crushed rosemary, a couple teaspoons red pepper flakes, and fennel seeds. I am going to try that the next time I make this recipe. I'll post the recipe if it comes out well. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001 ~~~ greens-broccolirabeindian Broccoli Rabe, Indian style 1 large bunch of broccoli rabe (washed and trimmed), roughly chopped 1 medium onion, finely diced 1" piece of ginger, peeled and finely minced 3-4 large garlic cloves, finely minced 1 tsp black mustard seeds 1 tsp cumin seeds pinch of asafetida (hing) 1/2 tsp turmeric 1 tsp ground cumin powder 1/2 tsp ground coriander powder pinch of red pepper flakes, to taste (optional) salt and pepper, to taste 2 tbsp coconut oil freshly chopped cilantro for garnish In a deep skillet or wok on medium high heat, add the oil. When hot, carefully add the black mustard seeds. When the splattering subsides, add the cumin seeds. Stir the spices and add the asafetida. Add the onions and stir. Let the onions brown slightly and add the ginger, garlic and crushed red pepper flakes. Stir and let cook until aromatic and then add the rest of the spices (turmeric, ground cumin powder, ground coriander powder, salt and pepper). Stir and let the spices cook for a few minutes. Then start adding the broccoli rabe. Keep stirring until the greens are covered in the spices. Reduce the heat to low, cover and let look for 5-6 minutes. Garnish and serve. Adapted from: BellaOnline: The Voice of Women ~~~ greens-broccolirabeonions Broccoli Rabe with Caramelized Onions Olive oil 1 yellow onion, sliced into slivers, lengthwise (with the grain) 1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces 2-3 garlic cloves, sliced 1/4 teaspoon red chili flakes Salt Freshly ground black pepper Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out. After you start the onions, bring a large pot of water to a boil. The onions take at least 15 minute to cook, so you'll have time to get the water boiling. Salt the water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl half way with ice water. Add the rabe to the boiling water. Blanch for 1 minute. Use a slotted spoon to remove from the boiling water and put in the ice bath to stop the cooking. Shocking the rabe with ice water will also help keep the rabe bright green colored. Note that some people blanch their rabe, some do not. Rabe can be rather bitter, so blanching will help take the edge off of the bitterness. If your rabe isn't particularly bitter, or you like bitter greens, you can easily skip this blanching step. Drain the ice water from the rabe. Use a clean tea towel to gently wring out the excess moisture from the rabe. [Or use a salad spinner.] Once the onions are lightly browned, remove them from the pan to a bowl. Using the same pan, add another Tbsp of olive oil and heat the pan on high heat. Add the chili flakes. Once the chili flakes start to sizzle, add the garlic. Once the garlic just starts to brown at the edges add the broccoli rabe and the onions. Toss the rabe mixture so that it gets well coated with the olive oil. Cook on high heat until most of the moisture is gone, about 5 minutes if you blanched first, a minute or too longer if you skipped the blanching. From: Simply Recipes ~~~ greens-stirfrycabbagecarrot Stir Fry Cabbage And Carrot 2 cloves of garlic, slice 300g cabbage, cut to small slice 1 carrot, peel, half and slice 100g chicken breast, cubed 1 chilli, slice 1-2 tablespoon of pure fish sauce, e.g. Red Boat Fish Sauce 1 tablespoon of olive oil salt and pepper to taste 2 tablespoon of water Heat oil in a wok. Add in garlic, fry for 15 sec. Add in cubed chicken. Fry for a minute. Add in oyster sauce. Add in water. Add in carrots, stir fry for 3 minutes. Add in cabbage and chilli, and stir fry or another 2 minutes. Finally, salt and pepper to taste. From whitejasmine. Found at: GroupRecipes ~~~ greens-cabbagecooking Cabbage Cooking Place an amount of olive in a pan - more Wash the cabbage and chop finely (the water on the cabbage is all you need) Heat the oil add the cabbage and stir - add fresh rosemary, oregano, thyme if available Put on a low heat, lid on saucepan and stir every minute or two to stop burning for about 7-10 minutes. - the cabbage steam fries. Ginger counteracts the gas from cabbage. Add garlic and ginger to excess about 5 minutes into the cooking Serve with more olive oil. Serve with nut loaf, fish, steamed chicken . . . From: lobster@DIAL.PIPEX.COM ~~~ greens-donscabbage Don's Cabbage 1 head cabbage, chopped 4 tablespoons lard salt and pepper to taste Put about an inch of water in a large frying pan and bring to a boil. Put all the cabbage and lard in, season and cover. Simmer for about twenty-five to thirty minutes. From: Don's Spicy Kitchen via rec.food.cooking on Jan 4, 1999. ~~~ greens-cabbagechestnuts Red Cabbage with Chestnuts In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor. 1 pound fresh chestnuts 2 tablespoons olive oil 1 large onion, thinly sliced 1 2-pound head red cabbage, cored, thinly sliced 1/2 cup red wine vinegar (hmm...paleo substitute?) 6 tablespoons water 3 tablespoons sugar (for Paleo-use honey) Preheat oven to 400 deg. F. Using small knife, cut an X in each chestnut. Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool slightly. Remove hard shell and brown skin from each nut. Set aside. Heat oil in large pot over medium-low heat. Add onion; saute until soft, about 5 minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes. Add nuts; cook until warm, about 10 minutes longer. Season with pepper. From Bon Appétit December 1997 ~~~ greens-grilledvegetables Grilled Harvest Vegetables 1 small cabbage, cored 2 tablespoons olive oil 1/2 to 1 teaspoon onion powder, optional 1/8 to 1/4 teaspoon pepper 4 medium carrots, cut into 1 inch pieces 2 celery ribs, cut into 1 inch pieces 1 small onion, cut into wedges 1/2 pound whole fresh mushrooms 1 small green pepper, cut into pieces 4 bacon strips, cooked and crumbled, optional Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a piece of heavy-duty foil, about 24" by 18". Sprinkle with onion powder, if desired, and pepper. Arrange remaining vegetables and bacon (if desired) around cabbage. Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally. From: Quick Cooking, Sept/Oct 1998 Adapted by Patti Vincent ~~~ greens-cabbagebacon Cabbage With Bacon Cut bacon (with scissors) into little pieces in a skillet and fry till crispy. Toss in about 4 cups finely shredded cabbage and 2 shredded apples (not peeled). Cook until cabbage is wilted, then toss with juice of one lemon and cayenne pepper or hot sauce to taste. From: Beverle (abernco at COMM-PLUS.NET) ~~~ greens-veggieideas Veggie Ideas Cabbage is great sautéed in oil, with a little minced onion and some Cabbage is always cheap, too. And of course, fried onions and mushrooms go great with everything! From: Dana (dcarpend at kiva.net) ~~~ greens-indiancabbage Indian Cabbage oil or ghee 1 teaspoon black mustard seed 1 teaspoon turmeric 4 cups shredded cabbage 1/2 teaspoon salt Put a heavy skillet over medium heat. Add a few tablespoons of oil (I like to use coconut oil), and then the mustard seed and the turmeric. Saute together for just a minute. Stir in the cabbage, add the salt and stir-fry for a few minutes, combining the cabbage well with the spices. Add a couple of tablespoons of water, cover, and let the cabbage steam for a couple more minutes, until it is tender-crisp. From: CDKitchen ~~~ greens-fragrantindiancabbage Fragrant Indian Cabbage 2 teaspoons brown mustard seed, dry roasted 2 tablespoons olive oil 1 large cabbage, or 3 small ones (10 cups), sliced thin 1 piece (3" size) peeled and grated ginger 1 cup water 1 bunch (1 cup) fresh cilantro, sliced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cardamom Heat a wok or heavy skillet. Add the mustard seeds. Cover and dry roast them for about 1 minute, until you hear them pop and they turn gray. Add oil. Stir in the cabbage, water, and ginger. Saute 5 minutes until the cabbage turns bright green and the texture is crisp and tender. Turn off heat. Mix in the other ingredients. Taste and adjust the seasonings. Serve warm. Original source: The Quick Organic Gourmet, by Leslie Cerier Adapted from: CDKitchen [Dead link: https://www.cdkitchen.com/recipes/recs/495/Fragrant-Indian-Cabbage141542.shtml] ~~~ greens-cabbageporiyal Cabbage Poriyal Cabbage poriyal is a South Indian dish which is made by adding grated coconut with cabbage. 1 small sized cabbage (chopped) 1/2 tsp coconut flour 2 tsp mustard seeds 1 onion (chopped) 2-3 green chillies (slit in halves) (optional) 3 tblsp oil 6-7 curry leaves 1/4 cup fresh grated coconut 1/2 tsp turmeric powder salt to taste Heat oil in a pan. Add mustard seeds and urad dal and let it splutter. Add curry leaves, green chillies and onions. Fry till golden brown and then turmeric powder. Add chopped cabbage and salt and mix well. Add 1/4 cup water and cook covered for 5 mins. Once cabbage is done add grated coconut and stir. Serve hot Adapted from: Indian Food Forever ~~~ greens-indianstirfriedcabbage Indian Stir Fried Cabbage 2 tablespoons oil 1/2 teaspoon mustard seeds 1 lb green cabbage, sliced very thinly 1/2 teaspoon ground turmeric 2 garlic cloves, minced (or smashed) 1/2 teaspoon salt 1/8 teaspoon cayenne (optional) Heat oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the wok with a lid or spatter screen. After the seeds stop sputtering, add the cabbage. Add the turmeric, garlic, salt and cayenne and toss well. Reduce the heat to medium and stir occasionally until crisp-tender. (The original recipe suggests you cover and steam the cabbage for 5 minutes but I don't have a cover so just mixed it around for 5 to 10 minutes.) Serve hot. From: Food.com ~~~ greens-cabbagethoran2 Cabbage Thoran Cabbage Thoran is the heart of Kerala Cuisine. Any Kerala Sadhya is incomplete without Cabbage Thoran. Cabbage Thoran is a stir fry made using cabbage and coconut. You can prepare the thoran using cabbage, or a combination of cabbage and carrot, or even cabbage, carrot and capsicum. There are many different ways to prepare a thoran. Some use onions while others use shallots. Some add garlic and ginger, while others like it plain. Half of one medium sized cabbage, shredded 1/2 cup Sliced Shallots (Kunjulli/Pearl Onions) 1 Cup Grated Coconut 4 or 5 cloves Finely chopped Garlic 1/4 tsp Grated Cumin (Jeera) 3 or 4 Green Chillies, slit (optional) pinch Turmeric (or up to 1/2 tsp) Salt As Required 2 tbsp Oil 1/2 tsp Mustard Seeds sprig Curry Leaves Mix together coconut, turmeric powder, shallots, cumin, garlic and green chillies using hands or you can coarsely grind everything together. Combine the cabbage with some salt. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add curry leaves and saute for a minute. Add the shredded cabbage and saute for 2 minutes. Next add the coconut mixture and combine everything together. Cover the pan and cook on low flame, stirring occasionally. Do not add water while cooking cabbage. After 6-8 mins, the cabbage will be cooked. Remove the lid and stir fry for another 4-5 minutes so that the cabbage is crunchy and not soggy. From: Kerala Recipes ~~~ greens-cabbagethoran Cabbage Thoran 2 cup Cabbage (finely chopped) Salt, as required 1/4 cup Grated coconut 3 Green chili (optional) 4 Garlic 3 Shallot 1/4 teaspoon Cumin powder 1/4 teaspoon Turmeric powder Curry leaves 2 tablespoon Oil 1/2 teaspoon Mustard seed Grind middle block of ingredients and keep aside. In a pan, pour oil and splutter mustard seeds. Add chopped cabbage and salt as required and allow it to cook. When half done, add the grinded mixture and cook on low flame. Garnish with curry leaves. From: newKerala.com [archive.org] ~~~ greens-cabbagechorichori Bengali Cabbage Stir Fry (Cabbage Chorichori) 5 Tbsp. mustard oil 1 large onion, sliced finely 600 gm cabbage, shredded finely salt 2 tsp panch phoron Grind to a coarse paste in a blender: 2 tsp of water 1 tsp black mustard seeds 2 tsp ginger shredded 4 x dry red chillies, deseeded and soaked in water (optional) 1 tsp turmeric powder Heat 4 Tbsp. of the oil in a pan and add in the onion. Fry till golden brown and add in the cabbage. Stir fry till translucent/soft then add in the ground mix and salt. Add in 4 Tbsp of water and cook till the cabbage is done but still crisp. Take off the heat. Heat the remaining oil in a separate pan and add in the panch phoron. When it crackles pour the oil and the seeds over the cabbage. Stir well. Heat through to blend the vegetable and spices. Serve warm. This is a typical Bengali dish made to accompany a meal with fish. From: Cook - Eat - Share: The World's Largest Kitchen and elsewhere ~~~ greens-indiancabbagecoconut Indian Spiced Cabbage with Coconut 1 medium cabbage shredded 2 medium onions chopped finely 4 green chilies chopped (optional) 6 curry leaves 1 teaspoon lime juice 2 tablespoons oil 1/2 teaspoon coconut flour (optional) 1 garlic clove grated 1/2 teaspoon mustard seeds 1/2 teaspoon black pepper powder 1 teaspoon cumin powder 4 tablespoons grated coconut A pinch of turmeric powder salt to taste Heat the oil in a heavy based pan. Add the mustard seeds and fry until they crackle. Optionally add the coconut flour and fry until light brown. Next add the green chilies, curry leaves and chopped onions. Fry for 3 minutes on a medium heat. Add the cabbage and the rest of the ingredients expect for the salt and the lime juice. Stir fry all the ingredients on high heat until the cabbage is glossy looking and well coated with the oil. Add the salt and cook for a further 5 minutes on a low heat until the cabbage is cooked but still crunchy. Mix in the lime juice and leave covered for 2 minutes. Adapted from: www.cabbagerecipes.co.uk - The UK home of cabbage recipes [archive.org] ~~~ greens-braisedcelery Braised Celery 8 stalks celery, rinsed and trimmed, leaves chopped and reserved 1 tablespoon ghee or coconut oil Pinch kosher salt Pinch freshly ground black pepper 1/2 cup good quality beef stock or broth Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the oil in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves. From: Food Network.com: Good Eats: Celeryman. Alton Brown, 2008 ~~~ greens-braisedchard Braised Chard 1 bunch swiss chard chopped 1 onion, chopped fine 2 tspns paprika 1 tspn cumin powder 1/4 cup or so of cilantro chopped 1/2 cup white wine or water 2 cloves minced garlic 1 tspn salt ground black pepper 2 tblspns olive oil or other fat (goose etc.) Normally, with chard, you often have to treat the leaves differently from the stems. Not here, though. Put everything together into a covered dutch oven or stock pot over medium heat. Let it all boil together, making sure there is enough liquid, for about 45 minutes. This is fabulously rich. Serves 4 with a large chard bunch. By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001 My own recipe is similar to this one with the exception of the seasonings and larger pieces of onion. I use a pinch or two of nutmeg and dry mustard with the cumin and simmer about 20 minutes in broth, (either chicken or beef) depends which one I have or the proverbial bone stock. I make most greens this way. I vary the seasonings and cooking times to suit the taste and veggie. By Oliva. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ greens-chardcodgarlic Swiss Chard with Inkling of Salted Cod and Garlic 1 bundle Swiss Chard (wash and cut) 1 chili pepper (optional) 2 tablespoon coconut cream (optional) Salt * Only if you don't use the salted cod. dash black pepper 1 medium onion diced 2 cloves garlic crushed/sliced 1 tablespoon olive oil 3-4 tablespoon salted cod (optional) * Start by washing each leaf of the chard under running water. The chard we get here in Canada seems to have been grown in sandy soil, so washing is very important. Cut out the tips of the stalk (area that may be brown or discolored) but don't remove all the white stem..we'll be using that as well. Grab a few leaves and wrap them tightly, then with a sharp knife on a cutting board, start slicing into thin strips. After you've sliced the entire bundle of Chard, place in a drainer and run cold water over it again to ensure any sand/dirt is completely removed. Peel and sliced the garlic and onion, as well as the chili pepper. I usually soak the piece of salted cod in hot water for about 10 minutes, then I strip into pieces. Heat the olive oil in a sauce pan under med-high heat. Then add the strips of salted cod and allow to cook from about 3 minutes. Then add the onion, garlic and chili. Allow this to cook until it starts going golden brown (about 3-5 minutes). At this point you can start adding the sliced Swiss chard to the pot. It will pile up quite a bit, but as it cooks, it will decrease in size. Keep adding as it goes down in size. Then cover the pot and allow to cook on a low heat. it will release it's own natural juices. Don't forget to add a dash of black pepper. After about 15 minutes or so, add the coconut cream and stir everything around so the cream gets to flavor everything. Continue cooking for another 5-10 minutes (until all the liquid dries up and everything starts to melt). You may prefer to keep things a bit more crunchy (like a stir fry). The choice is yours... just control the cooking time. * Salt - since I added the salted codfish, there will be no need for adding additional salt. However if you choose not to use the fish, please taste and add salt as to your liking. The coconut cream (milk) is also optional, but I find that it really enhances the dish so I do recommend that you do use it. From: Caribbean Pot: Caribbean Cooking, Recipes and Culinary Culture [archive.org] ~~~ greens-chicoryinoil Chicory Leaves in Oil (Hindbeh b Zeit) 2 lb (1 kg) chicory 1/2 cup olive oil 3 onions, sliced into thin rings 1 tablespoon salt [way too much!] 5 garlic cloves Remove the outer yellow leaves from the chicory, then wash and shred crosswise, very finely. Immerse the shredded leaves in hot water for 2 minutes. When almost tender, remove the leaves and squeeze out excess water between the palms of the hand. Set aside to cool. Fry the onion rings in oil until golden. Remove the onions from the oil and place the chicory in the same oil with the crushed garlic and salt. Sauté over medium heat for 5 minutes. Pour some lemon juice over it and serve cold, garnished with the fried onions rings. From: Assouk.com: Free Lebanese Recipes ~~~ greens-darkleafy Dark Leafy Greens [Collard] Here is a recipe I use, that is a combination of a recipe that Rachel Maetsz shared with a number of paleofood listers (before this group was created) and a recipe I found in an old Vegetarian Times. 2 bunches collard greens, or combination collard and kale 1 large onion, diced 2 cloves garlic, pressed 1 tsp dry mustard powder hot sauce (made with apple cider vinegar) ume plum vinegar or lemon juice salt pepper 1 cup slivered almonds 3 T bacon fat, coconut oil or olive oil water or broth Wash greens thoroughly so as to remove every trace of sand. Remove leaves from stem, either using a knife (collards) or running your pinched fingers along the stem to pull the leaf away. Slice stems, and cut greens into 1.5 inch squares. Set aside. Dice onion, press garlic. Heat fat in dutch oven over medium heat. Saute onions until beginning to soften; add garlic and stir a few minutes. Add spices, salt, pepper and hot sauce to taste; stir a few minutes more. Add enough water or broth to cover bottom of pan by 1/4 inch. When water boils, add greens and a few dashes ume vinegar. Return to boil, stir veggies up from the bottom, reduce heat to simmer and cover. Cook, stirring occasionally, until greens are tender but still bright green. Stir in sliced almonds, remove from heat and place in serving bowl. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ greens-jamaicanstyle Jamaican-Style Greens 2 lb Collard greens, kale or mustard greens 1/4 c Water 1 1/2 tb Olive oil 1 c Finely chopped onion 1 small Red jalapeno pepper, stemmed, seeded and finely chopped (optional) 1/8 ts Allspice 1/4 ts Salt Freshly ground black peppere 2 ts Lemon or lime juice Wash the greens well in several changes of water. Remove the thick rib from the center of the leaves; chop coarsely. Put the greens with 1/4 cup water into a large pot. Place over medium heat, cover and cook until wilted, about 10 minutes. Stir often. Drain. Heat the olive oil in a skillet over medium heat. Add the onion and jalapeno; saute 5 minutes. Stir in the greens, allspice, salt and pepper; saute 5 minutes. Stir in the lime juice and serve. From: https://www.gardenguides.com/3979-grow-super-salad-greens.html ~~~ greens-collards Collard Greens 3 Tbsp. extra virgin olive oil 1 cup diced tomato 1 large onion, diced 2-3 cloves garlic, diced 2 lbs collard greens (about 8-10 large leaves), remove tough stems 1-2 Tbsp. fresh herbs (I used thyme) Fresh ground pepper to taste 1/4 cup raw sunflower seeds (optional) In a large, non-stick skillet, add oil and tomatoes on low heat. Add onions and garlic, cook till onions just begin to turn clear. Add greens, cover and stem for 10 minutes. Add salt, pepper and herbs and cover for 15 minutes to continue to stem or until the greens are wilted but not soggy. Add sunflower seeds, heating some more. Serve hot. From: Sandi Meyerhoff ~~~ greens-collardsbasic Collards, Basic Approach First of all, never pick collards that have any yellow spots; once they get the spots, the leaves are really tough and never cook up tender. Chop up 1/2 pound of bacon ends or salt pork and saute. Cut out the stems from the collards, chop the leaves up medium coarse, and boil for about an hour with a chopped onion and a half cup or so of apple cider or juice and a Tb of chopped dried red peppers and the pork. And, of course, some kosher salt and pepper to taste. Drain and serve. Reserved liquid is called "pot likker" and theoretically yummy, but it doesn't appeal much to me, except it makes a good stock. (er, this is for about three bunches of collards) Adapted from: Jeff Frane via rec.food.cooking on Jan 6, 1999. ~~~ greens-gomen Gomen [Collard Greens] 1 lb. Collard greens 1 cup red onions 4 Medium green (hot) peppers (fresh) sliced in strip 2 cups water 1/2 tsp. garlic (peeled and chopped) 16 oz. oil salt to taste Wash collard greens, boil in medium pan until soft. Remove from heat, drain and cut into small pieces. Set aside. Wash peppers, remove seeds, slice lengthwise and set aside. In a pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning. Add collard greens and cook until water disappears. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from the fire. Serve hot or cold. Gomen is usually served with other foods. It may be served hot or cold. This recipe serves 6. From: http://www.circus.org/etfood.htm [now dead] ~~~ greens-dandelions Dandelion Greens Pick before the flowers bloom, wash in water, and rinse several times. Put in boiling water with a piece of fatback. Boil one hour. Drain well, and boil another 2 hours. Drain well when tender. Adapted from Tom Kuhn, Native American archeologist ~~~ greens-dandelionpioneer Dandelion Greens (Pioneer Recipe) 2 lbs. fresh dandelion greens 2 cloves garlic 2 T. oil pepper to taste The small young leaves are the most tender. Larger, older leaves are bitter. Clean and wash the leaves. Do not eat the stem or the flower. Cut the leaves in half. Heat the oil and garlic in a saucepan. Add the leaves, and pepper. Cook about 12 minutes or until tender. Add water if it gets too dry. Serve hot. From Mary Felberg, via Ella Lane at AOL.COM ~~~ greens-braisedendive Braised Endive 6 heads endive olive oil Chicken stock Salt and pepper Trim 6 endives and slice them in half lengthwise. Season well with salt and freshly ground pepper. In a heavy-bottomed skillet, heat some olive oil and brown the cut side of the endives over a high flame. Do this in batches, adding oil each time. The pan will brown, which is fine - just don't allow it to blacken; if it does, wash it out before the next batch. Place the endives, brown side up, in a gratin dish just large enough to hold them in a single layer. Pour chicken stock into the dish to a depth of 1/2 inch. Cover tightly and bake in a preheated 400°F oven for 20 minutes or until quite tender. Serves 6. Chef's Notes: For a richer, more savory version, the halved endives can be wrapped in thinly sliced pancetta or bacon before browning. This requires a slower flame and browning on both sides. The oil will still be needed to keep the meat from sticking. This makes a fine first course all by itself, or it can be a delightful accompaniment to roasted or grilled meats and birds. Contributed by: Alice Waters, Chez Panisse Adapted from: Endive.com ~~~ greens-endivesoliveoil Endives in Olive Oil Endive, two per person Olive Oil Salt Lemon Juice With a stainless steel knife, cut each endive into 1/2-inch lengths. Melt olive oil in a sauté pan. Add in the endive. Let them cook for a few seconds, turning them about with a wooden spoon. Then add salt, turn down the heat and cover the pan. Using this method, the endive will be sufficiently cooked in about 10 minutes. Be sure to uncover them and shake the pan from time to time to make sure the endives are not sticking. Before serving, add a squeeze of lemon juice. A heartier variation would be to add a few little cubes of bacon or ham. Contributed by: Nora Pouillon, Restaurant Nora, Asia Nora Adapted from: Endive.com ~~~ greens-roastedendivefronds Roasted Endive Fronds with Coarse Salt Several heads of white Endive (one to two per person) Olive oil Coarse sea salt Preheat oven to 400 degrees F. Core several endives and remove the "fronds," or individual leaves; discard the cores. Arrange the endive fronds on a nonstick baking sheet, in a single layer, not overlapping. Be sure to leave a little bit of space in between each. Dot with olive oil and sprinkle with coarse sea salt. Bake for about 10 minutes, or until the endive fronds are wilted and somewhat tender and the edges are lightly crisped and browned in places. Serve right away-divine as a side dish to roast chicken. Contributed by: Marlena Spieler, Food Writer and Broadcaster Adapted from: Endive.com ~~~ greens-howtocookfiddleheads How to Cook Fiddleheads Fiddleheads are the new fronds of the ostrich fern (Matteuccia struthiopteris), and get their colloquial name because their coiled form looks like the head of a fiddle. These springtime delicacies have a taste reminiscent of asparagus, freeze well, and are easy to prepare, but they are not without their risks. We'll show you a couple ways to cook these up, and how to avoid their risks. Cleaning Fiddleheads: Clean the fiddleheads. Rinse thoroughly, then place in a bowl of cold water. Remove any bits of the brown papery coverings, and rinse again until they look green and clean with no leftover papery bits. Caution. Do not eat fiddleheads raw like other vegetables! They must be cooked to be edible-there have been a number of reports of food-borne illness associated with eating raw or undercooked fiddleheads. Method One: Steaming Place fiddleheads in a steamer basket. Using a steamer will help preserve the delicate flavors of the fiddlehead ferns. Add water to the saucepan or steamer, but don't submerge the ferns. Bring the water to a boil. Steam the fiddleheads for 10-12 minutes, until tender. Method Two: Boiling Boil water. Fill a saucepan with enough water to fully cover the fiddleheads. Add a pinch of salt. When the water has come to a full boil, add salt. Stir in fiddleheads. Return the water to a full boil, then cook for 15 minutes. Method Three: Sautéing Heat oil. In a skillet, heat an oil over medium-high heat until shimmering. Add prepared fiddleheads. These ferns should be steamed or boiled before adding them. Sautéing alone is not sufficient to prevent illness. Sauté until they start to brown. Add salt to taste, and thinly sliced garlic or shallots if you like. Continue cooking for about another minute. Tips: Fiddleheads available in grocery stores are safe to eat, but care should be taken if you are foraging for these greens on your own. The fern fronds should be tightly curled. If the fronds are old and more unfurled, do not eat it. Please read the Health Canada's Food Safety Advisory on fiddleheads. Ostrich fern fiddleheads, which are about an inch in diameter, can be identified by the brown papery scale-like covering on the uncoiled fern, as well as the smooth fern stem, and the deep U-shaped groove on the inside of the fern stem. Correctly identify a fiddlehead. While there are many varieties of fern, the ostrich fern is the only one that is edible and safe to eat. Other varieties of fern may look similar, but can be poisonous or unpalatable. Edited by Luv_sarah, Flickety, VermontGal, Maluniu and 16 others From: WikiHow ~~~ greens-sauteedfiddleheads Sautéed Fiddleheads 3 cups fresh fiddlehead ferns, ends trimmed 3 tablespoons unfiltered extra-virgin olive oil 1 clove garlic, minced 1/2 teaspoon sea salt 1/2 teaspoon black pepper 1 tablespoon fresh lemon juice Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice. From: AllRecipes ~~~ greens-roberts Robert's Greens [Kale and Andouille Sausage] 1 onion, chopped many cloves of garlic, chopped 1 carrot, chopped fine 1 1/2 long andouille sausage, sliced or chopped 1 large can chicken broth 1 cup canned tomato chunks 2 bunches kale, spines removed, coarsely chopped olive oil pepper hot peppers, fresh (chopped) or dried flakes Sauté first three ingredients in olive oil until onion is transparent. Add andouille and cook for a few minutes. Add the broth and tomato and bring to a boil. Add kale and peppers. Turn heat to very low and simmer until done. Will be fairly soupy. From: husband of Gail de Prosse (via rec.food.cooking on Dec 27, 1999) ~~~ greens-sauteedkale sautéed Kale 1 pound fresh kale trimmed and chopped, or 2 packages (10-3/4 oz. each) frozen, chopped kale, thawed and drained. 1 large garlic clove, crushed 1 tablespoon olive oil 2 tablespoons pine nuts (pignoli), lightly toasted 2 tablespoons lemon juice If using fresh kale, cook the kale in a large pot of boiling water until tender, about 10 minutes, drain well. Coat a large skillet with oil. Saute garlic over medium heat until just golden, about 3 minutes. Add kale to skillet. Stir in the 1 tablespoon olive oil, saute until heated thru, about 5 minutes. Stir in pine nuts, remove skillet from heat. Sprinkle kale mixture with lemon juice. Transfer to a shallow serving dish, Serve immediately. From: The American Cancer Institute. ~~~ greens-lambsquartersinfo Lamb's Quarters Use the leafy greens alone in a salad or mix with stronger greens. For potherb, use large quantity of greens because cooking greatly diminishes bulk. Boil young leafy stems in a small quantity of water about 5 minutes until tender. Good with a sauce of olive oil, diced onion, and crisp bacon, chopped fine. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. ~~~ greens-lettucebacon Lettuce and Bacon 6 small heads of romaine lettuce 1/2 pound bacon, diced 1 large onion, minced 1 large tomato, peeled and seeded (optional) fresh ground pepper sprinkling of a favorite herb: basil, thyme or marjoram chicken broth or water (if necessary to prevent scorching) Trim the romaine heads, but leave them whole. Wash thru several changes of cold water, shake dry, Plunge the lettuce into a large saucepan filled with boiling water, and cook for about 2 minutes. Do not overcook, the lettuce must remain firm. Drain and lay in a strainer to allow the lettuce to drip excess moisture. Dry between paper towels. In a fry pan, cook bacon until crisp. Pour off about 2/3 of the fat in the pan. Add the onion and the tomato, and cook, stirring constantly, until onion is tender. Add the lettuce, season with pepper, and sprinkle with your herbs. Cook covered over low heat for about 10 minutes, check for dryness, if necessary, add a little broth or water, 1-2 tbsp. at a time, to prevent scorching. The cooked lettuce should be dry. Serve very hot, 4-6 servings. From: Nika Hazelton's Way with Vegetables ~~~ greens-braisedmustardgarlic Braised Mustard Greens with Garlic If you can't find mustard greens, broccoli rabe is a good substitute. Cut off and discard the tough stem ends, then coarsely chop the tender stems, leaves, and florets. 1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed) 1 garlic clove, finely chopped 1 tablespoon extra-virgin olive oil 1/3 cup water Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry. Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper. From: Epicurious: Gourmet, December 2004 [archive.org] ~~~ greens-mustardgreens Mustard Greens 1/2 cup thinly sliced onions 2 cloves garlic, minced 1 Tbsp olive oil 1 pound mustard greens, washed and torn into large pieces 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option) 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dark sesame oil In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper. Serves 4. From: SimplyRecipes ~~~ greens-quickeasymustard Quick and Easy Mustard Greens 10 to 12 slices bacon, diced 1 cup chopped onion 16 ounces frozen mustard greens water diced cooked ham, optional 1 teaspoon Cajun seasoning, seasoned salt, or salt, or to taste dash red pepper, optional dash black pepper, to taste 1 to 2 tablespoons olive oil, or bacon fat from first step Cook bacon just until almost crisp; add onion and sauté until onion is tender and bacon is crisp. Put chopped mustard greens in a medium saucepan; cover with water. Bring to a boil, reduce heat to medium-low, and simmer for about 20 to 30 minutes. Add bacon and onion, along with ham, if using. Toss with seasonings and oil or fat to taste. Serves 4 to 6. From: The Spruce Eats ~~~ greens-spicymustardcumin Spicy Mustard Greens with Cumin 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 6 garlic cloves, chopped 1 tablespoon cumin seeds 1/2 teaspoon dried crushed red pepper 2 large bunches mustard greens (about 26 ounces total), coarsely chopped 1 tablespoon lemon juice Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in lemon juice. DO AHEAD. Can be made 3 hours ahead. Transfer to bowl and serve hot or at room temperature. Recipe by Peter Berley, November 2005. Adapted from Bon Appétit ~~~ greens-mustardnepalese Mustard Greens, Nepalese-style 3 tablespoons mustard oil (olive oil has too low a smoke point for here) 1 pound mustard greens, cleaned and coarsely chopped 1 teaspoon crushed red pepper, or to taste (optional) 1 tablespoon ground cumin 1 teaspoon ground turmeric Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes. Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving. From: The Spice House ~~~ greens-sarsonkasaag Sarson Ka Saag (Mustard Greens) 1 tbsp. oil 1 large onion, puréed 1 large tomato, puréed (or canned pumpkin/butternut) 1 tsp. ginger 1 tsp. garlic 1/2 tsp. each cumin, coriander, turmeric and chilli (optional) powders 1 tsp. salt or to taste 1 lb. chopped mustard greens (boiled) Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the mustard greens and cook for twenty five minutes on medium low heat with a cup of lukewarm water. Stir occasionally so that the mustard green blend in well and forms a thick consistency. From: PakiRecipes.com [archive.org] ~~~ greens-creamedmustard Creamed Mustard Greens With Spinach 1 (29 ounce) can mustard greens, drained 1 (15 ounce) can spinach, drained 1 medium onion, chopped 1 tomato, chopped (or canned pumpkin/butternut) 1 jalapeno, chopped (optional) 1 tablespoon garlic paste (or fresh chopped garlic) 1 tablespoon ginger paste (or fresh chopped ginger) 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon turmeric powder (optional) 1 teaspoon chili powder (or to taste) (optional) 2 tablespoons tomato paste 1 cup coconut milk (add to taste and consistency) salt and pepper 1/2 teaspoon garam masala 2 tablespoons oil 1/4 cup water Topping: 3 tablespoons oil 1 piece fresh ginger, chopped 1. Heat up oil in pot and add onions. Fry till softened and translucent. 2. Add the jalapano, ginger and garlic paste, cumin powder, coriander powder, turmeric powder and chili powder. 3. Add the water and fry for 2-3 minutes. Stir well. 4. Add the tomato and cook till softened, about a minute. 5. Add the mustard greens, spinach, garam masala, tomato paste, salt and pepper. 6. Cook covered about 15 minutes on medium high heat till all the veggies release all their water. 7. Uncover and dry of any liquid on high heat for about 5-8 minutes. The dryer the better. When done, turn off stove. 8. In portions, blend the mixture till smooth. Add some of the coconut milk if needed to blend. Transfer back to pot. 9. Mix in the coconut milk. 10. Topping:. In a small fry pan, heat up the oil and add the chopped ginger. Fry the ginger till golden brown. 11. Pour on top of the mustard spinach. Be careful it will sizzle and might pop. 12. Serve hot with some fresh lime squeezed on top. From: Food.com ~~~ greens-mustardbhutuwa Mustard Greens Bhutuwa 1 lb mustard greens, washed, peeled, cut into small pieces (spinach can be used) 3 dried red chilies 1/2 teaspoon jwanu seeds (lovage seeds) 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 teaspoon whole Szechuan pepper or Chinese pepper 1 tablespoon garlic, minced 1 tablespoon ginger, minced 1/2 teaspoon turmeric 1/2 teaspoon freshly ground pepper 3 tablespoons mustard oil 2 tablespoons fresh dill weed, finely chopped In a non-stick pan heat three tablespoons of mustard oil. Splitter jwanu seeds, whole timur mustard seeds, and cumin seeds until they turn dark. Fry dried red chilies for 15 sec. Till it turns dark. Add garlic, ginger, ground pepper, and turmeric; fry for a minute or so on low heat. Add mustard greens to the spice-mixture, and stir-fry for about two minutes. Salt it. Increase the heat to high; cook the mustard greens until wilted and the excess liquid has evaporated off. Do not overcook the greens. Adjust seasoning with salt and pepper. Garnish with chopped dill weed. From: Recipes Wiki ~~~ greens-todds Todd's Guide to Eating Purslane Gibbons says the best way to harvest purslane is to pinch off the leafy tips. This is because they grow back almost immediately (some say overnight), so a few plants can furnish a lot of edible purslane. He also give some recipes. It can be eaten raw, as a salad vegetable, or boiled. He suggests adding a quart of purslane tips to bacon when it is about finished cooking, mixing it in with the bacon fat and letting it cook for a few more minutes. Then season to taste with your favorates spices. From: Todd Moody Adapted by Patti Vincent ~~~ greens-sauteedradish Sautéed Radish Greens 1 bunch radish greens 1 garlic clove, minced 1 tbsp olive oil Salt and pepper to taste Wash the radish greens, then chop them. Heat the oil in a non-stick frying pan over medium heat. Add radish greens to the frying pan, and cook, stirring periodically, until they wilt (about 2 minutes). Add minced garlic and stir for 30 seconds. Remove the sautéed radish greens from the frying pan and serve. From: Melanie Cooks ~~~ greens-sauteedradicchio Sautéed Radicchio Radicchio has a famously bitter edge along with its gorgeous color. Sautéeing radicchio tempers the bitterness beautifully. 2 Tbsp. olive oil 1 clove garlic (optional), thinly sliced or finely chopped 1/4 tsp. sea salt Trim any brown part off the stem of the radicchio. Cut the radicchio head into quarters, cut out the core from each quarter, and cut quarters into bite-size pieces - I like to leave the pieces fairly large because it looks so pretty. Heat a large frying pan or saute pan over medium high heat. Add oil and swirl. Toss in garlic, if you like, and let it sizzle. Add radicchio, sprinkle with salt, and stir to coat with oil. Cook, stirring frequently, until radicchio is tender and starting to brown, about 8 minutes. Transfer radicchio to a serving platter. Sprinkle with more salt to taste, if you like. Serve hot or warm. From: THe Spruce Eats ~~~ greens-sauteedradicchioshallots Sautéed Radicchio with Shallots 3 tablespoons extra-virgin olive oil 3 large shallots, thinly sliced Salt 2 heads of radicchio (1/2 pound), thinly sliced Freshly ground black pepper In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots, season with salt and cook over moderate heat until softened, about 4 minutes. Add the remaining 1 tablespoon of olive oil and the radicchio to the skillet and toss well. Cover and cook over moderate heat, stirring a few times, until the radicchio is tender, about 5 minutes. Season with salt. Transfer the radicchio to a bowl. Season with pepper and serve. From Mark Peel's Easy Vegetable Side Dishes Adapted from Food & Wine [archive.org] ~~~ greens-perfectlygrilledradicchio Perfectly Grilled Radicchio 4 heads radicchio 12 garlic cloves, minced 2 teaspoons crushed red pepper flakes (optional) 3 tablespoons fresh thyme leaves 2 cups extra-virgin olive oil 1/2 cup lemon juice Salt and freshly ground black pepper Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water. In a medium bowl, combine all ingredients. Mix well. Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat. Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper. Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up. When the radicchio begins to brown, pull from the grill. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm. If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator. Recipe courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: It's A Wrap Cocktail Party Adapted from: FoodNetwork.com ~~~ greens-rampsguanciale Sautéed Ramps in Guanciale 1 pound ramps, trimmed and cleaned 1/4 pound guanciale, small dice (Italian cured pork jowls) freshly ground black pepper, to taste (optional) To trim and clean the ramps, cut off the root end and submerge in a large bowl of cold water to dislodge trapped dirt, changing the water as many times as necessary. Rub the stalks gently with your fingertips to remove a thin and slippery outer layer, much like cleaning scallions. Slice the ramps where the stalks and leaves meet. The stalks will be cooked a few minutes ahead of time. In a heavy skillet over medium heat, cook the guanciale until light brown and crisp. Add the ramp stalks and cook for a few minutes, just until tender. Add the ramp leaves and cook for about a minute, just until wilted. Taste and season with freshly ground pepper, if necessary. From: Apple Pie, Patis, and Pâté Recipes [archive.org] ~~~ greens-creamedspinachcoconut Creamed Spinach with Coconut Milk 1/8 cup olive Oil 1 cup sweet onions, 1/4" diced 1 tbsp garlic, minced 16 oz spinach leafs, washed and rinsed 1/2 cups coconut milk 1/4 tsp white pepper 1/2 tsp salt, add to taste Heat olive oil in a large sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent. Add spinach and sauté until spinach starts to wilt, then add the coconut milk and seasonings. Mix the ingredients well to ensure an even seasoning blend. Sauté the seasoned spinach until completely wilted, then transfer to a warm serving dish and garnish with fresh coconut shavings. Serves: 8 From: Bahama Breeze Island Grill ~~~ greens-bhaji Bhaji with Baby Spinach and Coconut Cream 11 oz baby spinach (pre washed) 1 medium onion sliced thin 3 cloves garlic sliced 1/4 hot pepper (optional) I used habanero dash of black pepper salt to taste (I used a little less than 1/4 teaspoon) 3 tablespoon olive oil (I use extra virgin for the additional flavour) 1 can coconut cream (5.6 fl oz) Even though I purchased the pre-washed spinach (please get baby spinach for best results) I still wash it before cooking. Blame our mom for that.. she believes in washing just about everything. Then in a wide sauce pan heat the olive oil on medium heat. When the oil is hot, add the sliced garlic and allow to cook for a few minutes to infuse the oil with the flavours of the garlic. If you look closely at the edges of the garlic you'll notice that it's starting to go golden in color, this is a good indication that it's time to add the spinach. Since we washed the spinach, make sure to drain it well before adding to the pan with the hot oil and garlic. At first you'll doubt that the entire batch of spinach will fit in the pan, but as it wilts... everything will fit. Just keep adding as needed. The next step is to add the black pepper, sliced onion, hot pepper and salt. As mentioned I used a little less than 1/4 teaspoon of salt, so I suggest you add a similar amount and at the end add additional if needed. TIP BTW, if you have a heavy hand and add more salt than necessary, feel free to add a sliced tomato to the pot to try and diffuse some of that salty taste. I then pour in the coconut milk into the pan, cover, turn down the heat to low and allow to simmer for about 20 minutes. You'll notice that the spinach released a lot of it's own liquid. No worries.. we'll burn all that off later. After 20 minutes cooking with the cover on the pan, you'll notice that there's still a bit of liquid left in the pot. After-all we added coconut milk as well to the natural juices of the spinach itself. Remove the cover and turn the heat up to medium/high to cook off all that liquid. Keep a close eye.. if you notice the spinach starts to stick to the bottom of the pan, turn down the heat. It must cook off the liquid evenly. Note: I like my spinach cooked as we do with dasheen bush bhaji.. melted to a sort of smooth paste. But if you prefer, you can cook this much faster with the lid off the pan for about 7-10 minutes (instead of 20) or until the liquid (coconut) milk dries off. On a higher heat setting. This way you'll have a finished dish with more texture. As the liquid dries off, you're done. It will look a bit mushy, but trust me.. this is packed with flavour and healthy goodness. From: Caribbean Pot: Caribbean Cooking, Recipes and Culinary Culture [archive.org] ~~~ greens-spinachbhagi Spinach Bhagi In Trinidad and Tobago, this recipe is a traditional Indian dish that is served mainly for breakfast or dinner. 1 bundle spinach 1 large onion (chopped) 2 cloves garlic (chopped) 2 pimento peppers (chopped) (optional) 1/4 cup coconut milk 1 tbsp coconut oil 1/2 hot pepper (according to taste and chopped) (optional) Salt to taste Break up spinach and wash. Heat oil in saucepan and add garlic, onion, pimento peppers and hot pepper and allow to saute for about 1 minute. Add spinach and salt, turn all ingredients thoroughly. Add coconut milk, cover pot and allow to steam under low heat. Keep turning occasionally. When spinach is cooked, remove cover and allow frying for another 2 minutes or until all the liquid is absorbed. At this point you need to turn regularly. Adapted from: Wha to Cook? (dead link: www.whatocook.com/spinach-bhagi) ~~~ greens-sauteedspinach Sautéed Spinach 1 pound washed baby spinach leaves 4 cloves garlic, smashed (or pressed) 4 Tablespoons extra virgin olive oil Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. If the spinach is packaged pre-washed, then you don't need to do anything. Heat oil in a large sauté pan with smashed cloves of garlic. When the garlic turns golden, but not brown, add the spinach and sauté until wilted. You can cook a few minutes longer. Optionally covered, if you have a large cover. Can top with a squeeze of lemon and freshly ground pepper. ~~~ greens-garliclimespinach Garlic-Lime Spinach 2 tablespoons olive oil 3 cloves garlic, smashed Two 6-ounce bags fresh spinach 1/2 teaspoon lime zest 1/2 teaspoon salt 1/4 teaspoon ground black pepper In a large Dutch oven, heat the oil over medium-high heat until hot. Add the garlic and cook until golden brown, about 2 minutes. Add the spinach and cook, stirring constantly until wilted, about 4 minutes. Stir in the lime zest, salt and pepper. Serve immediately. From: Paula Deen ~~~ greens-bakedsouffle Baked Soufflé 2 eggs 2 C cooked and chopped spinach Mix together and bake at 350 for 1/2 hour. From: a child's cookbook from 1931 ~~~ greens-spinachpinenuts Spinach with Pine Nuts, Garlic and Dates Clean spinach using two bowls. Wash spinach in one, then lift out and put in the other. Rinse our the first bowl, lift the spinach and put it into the first bowl, and repeat until the spinach is completely clean. Drain spinach. Put spinach into a pot with only the water that sticks to its leaves. Over medium heat covered pot until spinach wilts. Meanwhile, toast pinenuts in a saute pan over medium heat. Don't burn!! Chop garlic and a few dates. You could use raisins instead of dates. Remove spinach from the pot. Add 2 tblspoons olive oil and heat for a few moments. Add garlic and continue cooking until you really smell that garlic. Then add the spinach, dates and pine nuts and cook until it heats through. Serve immediately. By Richard Geller. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ greens-romanspinach Roman Spinach 3 pounds spinach, washed and trimmed 2-3 tbsp olive oil 1/2 cup pignoli (pine nuts) 1 garlic clove, mashed 2 tsp lemon juice or to taste pepper Cut any large spinach leaves into pieces. Heat the oil in a deep frying pan. Cook the nuts, stirring constantly until they are golden. Add the spinach, garlic, lemon juice, and pepper to taste. Cook covered, shaking the pan to prevent sticking, for about 4 minutes, or until barley tender. Serve very hot, 4 servings. From Nika Hazelton's Way with Vegetables ~~~ greens-spinachpinenuts2 Spinach With Pine Nuts 1 1/2 kg fresh spinach 2 tablespoons extra virgin olive oil 2 garlic cloves, finely chopped 50 g sultanas 50 g pine nuts salt and pepper Wash the spinach thoroughly and cut the rough stems off. Cook the spinach in very little water in a covered pan for 5 mins then drain and chop. Heat the olive oil over a medium to low heat and add the finely sliced garlic, sultanas and pine nuts. Fry gently for 2 - 3 mins, stirring all the time so that the pine nuts brown but do not burn. Add the spinach. Mix all ingredients together and season with salt and pepper. From: Food.com ~~~ greens-spinachfatayer Spinach Fatayer Filling 4 cups fresh spinach leaves, chopped 1 onion, finely chopped 2 tablespoons extra-virgin olive oil 2 tablespoons ground sumac 2 tablespoons pine nuts (optional) 3 tablespoons fresh lemon juice 1/2 teaspoon ground black pepper 1 pinch salt Saute all ingredients in a a pan. From: AllRecipes ~~~ greens-cheerathoran Cheera (Spinach) Thoran 800 gm Cheera leaves (Spinach) 1 cup Grated coconut 2 Onion (finely chopped) (or shallots) 5 Green chilli (finely chopped) (optional) 1/2 teaspoon Turmeric powder Salt as required 2 tablespoon Oil 1/2 teaspoon Mustard seed 1 stem Curry leaves Clean the spinach leaves nicely and chop finely. Heat oil in a pan. Splutter mustard seeds. Add chopped onion, green chilli and curry leaves and sauté well. Add grated coconut and sauté in a low flame. Add the spinach leaves, mix well. Cover the pan and cook. Stir in between. Do not overcook. by Mrs Annamma Philippose. From: newKerala.com [archive.org] ~~~ greens-bengalispinach Bengali Spinach 2/3 cup raw almonds 2 cups warm water 3 tablespoons ghee or coconut oil 1 tablespoon black mustard seeds 1/2 teaspoon whole cumin seed 1/4 teaspoon fenugreek seeds 1/2 tablespoon grated ginger 1 tablespoon minced green chilies (optional) 2 lbs trimmed fresh spinach 1/3 cup shredded coconut 1 tablespoon salt [way too much!] 2 tablespoons water 1/8 teaspoon nutmeg 1. Soak nuts in warm water for 4 hours or overnight. 2. Drain, wash and drain again. 3. Heat ghee in a large pot over moderate heat. 4. When hot, but not smoking, add the spice seeds. 5. Fry until the seeds darken. 6. Add the ginger, chiles, spinach, nuts, coconut and salt. 7. Cover, reduce heat to low and cook for 10 minutes. 8. Uncover, gently turn the spinach over. Add water if necessary. 9. Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes. 10. Garnish with lemon and serve. Adapted from: Food.com ~~~ greens-sauteedturnip Sautéed Fresh Turnip Greens 1 lb. fresh turnip greens 1 tsp. salt 1 hard cooked egg 1/3 c. minced green pepper 2 tsp. fresh lemon juice 1/3 c. chopped onion 2 strips bacon 1/4 tsp. black pepper Wash turnip greens thoroughly. Trim off coarse stems. Fry bacon until crisp and remove it from the fat. Save for later use. Add onion and green pepper to bacon fat and sauté until limp. Coarsely chop turnip greens and add to onions and green pepper. Stir to mix well. Cover tightly and cook 10-15 minutes, or until tender. Add salt, black pepper and lemon juice. Toss lightly. Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg. Yield: 4 servings. From: Cooks.com ~~~ greens-spicyskilletturnip Spicy Skillet Turnip Greens A quick recipe for spicy skillet turnip greens for a comforting, home-cooked meal. 1 tablespoon olive oil 1 medium onion, cut into wedges 1 pound turnip greens, cleaned and chopped 1/4 cup water 1/8 teaspoon red pepper flakes (adjust to preference) Drizzle olive oil into skillet over medium heat. Add onion and cook until just tender, about 3 minutes. Then add 1/2 of turnip greens. Allow to cook down and add the remainder of the greens. Add water and red pepper flakes. Adjust the amount of red pepper to your personal taste. From: Add A Pinch ~~~ greens-southernturnip Southern-Style Turnip Greens A Southern-style turnip green recipe with salt pork. 4 to 4 1/2 pounds turnip greens 1 pound salt pork, rinsed and diced 1 1/2 cups water 1 cup finely chopped onion 1/2 teaspoon pepper a dash of crushed red pepper, optional Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings. Serve with lemon juice or pepper sauce. Serves 6. From: The Spruce Eats ~~~ greens-braisedturnipsradishes Braised Turnips and Radishes 1 pound (total) turnips and radishes Salt 2 tablespoons flavorful oil Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, oil, and water to come up about halfway to their height. Cover and turn heat to medium-high. Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot. By Mark Bittman. From: The New York Times ~~~ greens-turnips Turnip Greens 2 large bunches of fresh turnip greens 2 cups water pepper to taste 1/4 pound fatback, bacon, or fatty ham scraps This recipe also works for mustard greens, collard greens, or any mix of the three greens. Wash and destem the turnip greens, rinsing thoroughly to remove all sand and dirt. Place in a large pot with water and pepper and fatback/bacon/fatty ham scraps. Bring to a boil (if you don't have a steam-releasing lid, be sure to tilt lid on top of pot to let the steam escape.), and simmer until greens are tender, adding water as necessary to keep them from drying out. The longer they cook, the better they get. From Jack's Skillet by Jack Butler ~~~ veggies-acornsinfo Acorns Gather in the fall. Those from white oak trees should not need to be leached to remove tannins, but other kinds do. If in doubt, do it, or they'll be bitter. Place whole, chopped, or coarsely ground nutmeats in a cloth (a clean T-shirt will do) and tie with string. Place in boiling water until water turns brown, then drain, and add more boiling water. Repeat many times as needed until water is clear. In the field, just place bag filled with nutmeats in a clear running stream until nutmeats are no longer bitter, from 1 to several days. Spread the leached acorns in a pan and dry in the sun or in a warm oven. Use like chopped nuts or nutmeal. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. ~~~ veggies-wolfsways Wolf's Ways with Acorns It helps to have the proper baskets for preparing and storing acorns and acorn meal. You can do without, but the process is slightly different. The steps are, essentially: 1) thank the oaks for providing food 2) prepare the acorn kernals 3) grind the meal 4) leach the meal 5) prepare the food We thank the trees for providing us with acorns for a couple of reasons. First, the acorn used to be very important for food -- if we didn't have them, we'd go hungry. Second, the oak is giving up an important part of itself for us. Every acorn we eat is an oak tree that will never grow. Therefore we respect an honor the oak for providing for us, and promise to use the strength it gives us to continue to protect and honor it. To prepare the kernals, crack them open and remove the insides. Usually, you'll end up with a pile of brown-colored lumps of acorn meat. Arrange them in a single layer and set them in the sun to dry, or put them in a low oven. You don't want to roast them, just dry them out. Once they're dry, grind them into flour with a mortar and pestle. It's important to break up all the large chunks into fine meal. Make sure the meal is evenly textured. If there are any unground lumps left over, they'll take a lot longer to leach, and make the meal bitter. Place the meal in a thin layer at the bottom of a flat pan. Cover it with water (about two inches). Let it sit for a few hours, then change the water (you can use cheesecloth to strain the acorn meal, or you can just carefully pour off the water.) Let it sit again, and change the water again. You'll have to do this several times - how many times depends on the acorns, the time of year, what kind of growing season they've had, how strong a flavor you're looking for, etc. The meal will lighten with each leaching. After leaching the meal a final time, pour off the excess water and pour it out to dry. Usually, this was done in specially made baskets, or else on a patch of sand in an undisturbed place. You can lay it out on a clean towel, if you want. Let it dry slowly, either in the sun or at room temperature. Collect the resulting powder and store it like flour. You can make mush by cooking it in some boiling water (think Cream of Wheat). You can make bread by mixing with a little fat and/or water and making dough (sort of like making thin biscuits or matzos or tortillas) and then baking. From: Wolf Logan (umuhk at TALAMASCA.ORG) ~~~ veggies-marinatedartichokes Marinated Artichoke Hearts 1 9-oz. box frozen artichoke hearts, thawed 1/2 cup extra-virgin olive oil 1 tsp. kosher salt 1/2 tsp. dried thyme 1/2 tsp. dried oregano 1/4 tsp. crushed red chile flakes 2 tbsp. fresh lemon juice Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week. From: Saveur: Savor a World of Authentic Cuisine ~~~ veggies-plainroastedartichokes Plain Roasted Artichoke Hearts 3 (15 ounce) cans artichoke hearts 4 garlic cloves, quartered 2 teaspoons extra virgin olive oil salt and pepper, to taste 1 tablespoon lemon juice (optional) Preheat oven to 375°F. Drain artichokes in colander and rinse a bit to remove brine. Mix gently with garlic and olive oil in a bowl. Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired. Sprinkle with salt and pepper, and add lemon juice (if using). From: Food.com: Home of the Home Cook [archive.org] ~~~ veggies-grilledartichokehearts Grilled Artichoke Hearts Some small artichokes are so young and tender that they have practically no choke. Others are small but mature, with tougher chokes that must be removed. For trimming, use a stainless-steel knife and rub each cut surface with a lemon half. 1/4 cup olive oil 4 to 5 medium cloves garlic 6 sprigs fresh thyme 1 Tbs. salt; more for seasoning 1 medium lemon, thinly sliced, plus the juice of 1/2 lemon 16 small artichokes (or 8 large artichokes) In a large nonreactive pot, combine 2 quarts cold water with the olive oil, garlic, thyme, salt, and lemon slices. Bring to a boil over high heat and then lower to a gentle simmer. To prepare the artichokes, peel away the darker outer leaves until you see the pale green-yellow of the tender inner leaves. If using small artichokes, trim off about 1/2 inch of the tops and trim the tough end from the stem. With a sharp-edged spoon, scrape out the choke, if there is any. If using large artichokes, slice off the upper two-thirds of the artichoke and cut off the stem. Pare away the remaining tough leaves from the base. Cut in half lengthwise and scrape out the choke fibers. Prepare a charcoal or wood fire. Immerse the artichokes in the pot with the simmering brine. Simmer gently until cooked through and fork-tender, 15 to 20 minutes. Drain the artichokes on paper towels and set aside until cool enough to handle. When the grill is hot, for small artichokes, open out the leaves and press them onto the grill so that they flatten slightly. Cut larger artichokes into quarters and then grill. When nicely browned, remove them from the grill and season with lemon juice and salt. by Alice Waters. From Fine Cooking 27, pp. 37-38. Found at FineCooking.com [archive.org] ~~~ veggies-grilledartichokes Grilled Artichokes 2 to 4 large globe artichokes 1 lemon, cut into wedges 1/3 cup olive oil 1 tablespoon of chopped fresh herbs such as rosemary, oregano, and thyme Salt Place chopped herbs in a small bowl, cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stove top until warm). Let the herbs seep in the warm olive oil while you prepare the artichokes. Prepare a large pot with an inch of water at the bottom and a steamer rack. Prepare the artichokes. Have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half. Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes. Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack. Cover. Steam for 20 minutes (less of more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife. The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill. Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes. To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli. From: SimplyRecipes.com ~~~ veggies-asparagushollandaise Steamed Asparagus with Hollandaise Sauce 2 eggs 1/2 cup bacon grease 2 T fresh squeezed lemon juice Combine all ingredients in a saucepan over low heat, stirring constantly. Cook until thickened. If the sauce appears lumpy, remove from heat, transfer to blender and blend until smooth. Place hollandaise sauce into a carafe and allow guests to pour over steamed sparagus to taste. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ veggies-asparagusginger Asparagus With Ginger Stir-fry asparagus is healthy and simple to prepare, yet very delicious. It is a beautiful dish to serve and makes a great appetizer or a side dish. Recipe serves 4. 1 bunch of asparagus, approx. 1 pound 2 tablespoons olive oil 1 teaspoon cumin seed (jeera) 1 tablespoon minced ginger 2 teaspoon lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1. Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk. 2. Cut the remaining asparagus spears diagonally into 2 inch pieces. 3. Bring oil to medium heat in a large frying pan that can hold all the asparagus. 4. Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper. 5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch. 6. Serve hot or at room temperature. Serving Option: Add 1 tablespoon sliced almonds half way through stir frying the asparagus. This will make a beautiful presentation and taste great. From: Manjula's Kitchen ~~~ veggies-asparagusbroccolistirfry Asparagus Broccoli Stir Fry 1 lb Asparagus 1/2 cup Broccolli florets 1 tsp Pepper 1/2 tsp Salt 1/2 tsp Garam Masala 1 Shallot Onion (finely chopped) 1 tbsp Ginger garlic paste 2 tblsp Oil Lemon Juice - from 1 lemon (2 tblsp) 1. Break the woody ends from the bottom of the asparagus and discard. Next cut it into 1 inch pieces. 2. In a small bowl, combine papper, garam masala, salt, ginger garlic paste and little oil. 3. Add the broccolli florets and asparagus pieces to this bowl and toss well to coat the masala very well on the veggies. 4. In a large skillet, heat the oil. Add the chopped onion and fry for 2 minutes. 5. Next add the veggies and stir-fry for 5 minutes on medium-high flame. Switch off when the veggies are still crunchy. 6. Add the lemon juice and toss. Tip: The same recipe can be done with asparagus alone or broccoli alone. Other vegetables that can be used are zucchini, cauliflower etc. From: Simple Indian Recipes ~~~ veggies-asparagusthoran Asparagus Thoran 15 spears Asparagus 1/2 cup Grated coconut 1/2 tsp Jeera / cumin seeds / jeerakam pinch Turmeric powder 2 to 3 Green chillies (optional) 3 to 4 Shallots, sliced thin (optional) a few Curry leaves 2 tsp Oil 1/4 tsp Mustard seeds Salt - to taste Wash and remove the hard end of the asparagus spears and cut into 1" long pieces. Place in a pan, drizzle some water generously and cook covered on low fire for about 5 mins until the pieces are softer yet crunchy. Note that I used very slender variety of asparagus so probably the cooking time was much lesser. Grind the coconut with the jeera, turmeric and green chillies. Heat the oil in a pan and add the mustard seeds and curry leaves. Once the mustard seeds start to pop, add the sliced shallots and fry until golden brown. Then add the cooked asparagus and the ground coconut. Adjust salt. Let it cook for about 5 mins more until the coconut and asparagus is well combined. From: Edible Garden ~~~ veggies-stirfryasparagusindian Stir Fry Asparagus Indian style If you do not have the aleppo pepper flakes, you can use cayenne and sweet paprika mix. But it is best to use the Aleppo peppers for this recipe. It brings out the flavors without being too overpowering. And adds a great aftertaste. 2 C trimmed and cut asparagus 1 tsp lemon juice 1 tsp chaat masala 1 tsp Aleppo Pepper flakes salt to taste 1/2 tsp oil Mix lemon juice and chaat masala and mix in the asparagus. Heat oil in a pan and stir fry the asparagus just until done. Sprinkle salt and the Aleppo pepper. Mix to coat. Serve as an appetizer or as a side. From: Spice Roots ~~~ veggies-bengalimashedasparagus Bengali Style Mashed Asparagus (Asparagus Salsa) 15 to 20 washed asparagus (cut them into pieces so that you can put them in a blender or in a food processor) 1 cup chopped onion 6 to 8 garlic cloves 1 tsp salt 1/2 cup chopped cilantro Few mint leaves 1/2 tsp roasted black seeds and cumin seeds 1/2 cup mustard oil 1 to 2 green chili or roasted red chili (optional) Few drops of lemon juice In a hot pan add 1 tbsp mustard oil. Then add all the ingredients in the pan and stir fry for 5 to 10 minutes until everything gets tender and cooked. Turn off the heat and wait for 5 to 10 minutes until everything gets cool. Now, transfer everything in a blender or food processor. While the food processor is running, slowly add rest of the mustard oil into the asparagus. Add few drops of lemon juice. Don't put any water rather add more oil if the processor is not smashing the asparagus properly. If you intend to make it like a dip, then add some water and olive oil. When everything gets mashed it is ready to serve. From: Blue-White Kitchen ~~~ veggies-beetsbakedinfoil Beets Baked in Foil 4 large or 8 medium beets, about 1 1/2 to 2 pounds Heat oven to 400. Wash beets well. Wrap individually in foil and put them on cookie sheet or roasting pan. (If you're planning to use them all at once, right away, just put in roasting pan or heavy skillet, and cover.) Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a thin-bladed knife pierces one with little resistance. They may cook at different rates; remove each when it is done. Store, refrigerated, for a couple of days before using; their jackets will slip off easily. By Mark Bittman. From: The New York Times ~~~ veggies-spicyroastedbeets Spicy Roasted Beets 1 lb of mixed red and yellow baby beets (peeled and trimmed), cut into small wedges 1 large shallot, finely minced 1/4" piece of ginger, peeled and finely minced 1/4 cup of honey, optional juice of 1/2 lime (or lemon) 1/4 tsp ground cumin powder 1/2 tsp garam masala pinch of red chili powder, optional salt and pepper, to taste 2 tbsp oil, vegetable of canola freshly chopped cilantro leaves, for garnish Preheat the oven to 400 degrees F (200-205 deg C). In a large mixing bowl, add the oil along with the honey and lime juice. Stir well with a whisk to combine and add the ginger and shallot. Next, add all of the spices (salt, pepper, ground cumin, garam masala and red chili powder). Mix well and add the baby beets. Toss gently to coat and transfer to a shallow oven proof baking dish. Cover the dish with aluminum foil and roast for 30 minutes. Then remove the foil and allow to roast uncovered for another 10-15 minutes until fork tender. Garnish with freshly chopped cilantro leaves and serve. Variation: Add some toasted walnut, almond or cashew pieces to the dish for an extra texture and crunch. From: BellaOnline: The Voice of Women ~~~ veggies-beetsinfusedgarlicolive Beets Infused with Garlic and Olive Oil 4 medium beets, scrubbed clean, then covered with water and boiled on a stovetop or zapped in a microwave until a fork stuck in the middle slides in effortlessly. (I don't skin my beets). Slice the beets thinly and cut each slice into quarters, then eighths. In a small bowl, mix together: 1 tbsp extra virgin olive oil 4-5 cloves of garlic, crushed, preferably with a garlic press, or minced really fine. Juice of 1 lemon Salt to taste Pour the oil-garlic-lemon mixture over the beets and toss well. Set aside for about half an hour for the flavors to infuse. Serve at room temperature. From: Holy Cow! Vegan Recipes ~~~ veggies-beetrootthoran South Indian Beetroot Thoran A thoran is a kind of South Indian vegetable stir-fry, seasoned with coconut, curry leaves and mustard seeds. 250g fresh beetroot, with the leaves if possible, washed 2 tbsp oil 1 tsp black mustard seed 2 sprigs of fresh curry leaves 1 fresh green chilli, deseeded and finely chopped (optional) 1 small sweet red onion, thinly sliced 1 coconut, smashed flesh peeled and grated (or 3 tbsp dried coconut, although this won't taste as delicious) 1 lemon Heat a large frying pan over a high heat. Add the oil and then the mustard seeds. When the mustard seeds begin to crackle, add the curry leaves and the green chilli, then the red onion, grated beetroot and leaves. Season with salt and continue to stir-fry for about five minutes. Finish with the grated coconut and a squeeze of lemon. From: The Telegram: Food & Drink ~~~ veggies-beetrootcurryredgolden South Indian Beetroot Curry with Red and Golden Beets 6 small-med Golden and/or Red Beets (weightwise about 500g) coconut oil 1 tsp Mustard Seeds 3-4 tbsp fresh grated Coconut (if dried, use half the amount) pinch of Turmeric pinch of Asafoetida (be sure it is wheat-free) 1-2 Whole Dried Red Chilli (optional) Salt to taste few sprigs of Curry leaves Wash the beetroot well. Chop them into small cubes. Cutting them small and equal pieces ensures quick steaming. Steam them - takes around 5-8 minutes depending on the size of the cubes. You can alternatively boil them too. My mom always boiled them in little water, just enough to cook them. The little of excess water that remained was used as a base for making Rasam which was boiling away nearby. No wastages of nutrients. Remove from heat when soft. On the side, while the beet was cooking, heat a pan. When ready, add 1-2 tsp. Oil to the pan. When hot, add mustard seeds. When it starts popping, add red chilli (if using). Add the coconut and stir it for few seconds - around 30-40 seconds. When the aroma hits of nutty coconut, add the curry leaves and asafoetida. Next goes the beets. From this stage, its more of sauteing to combine the spices and additional flavors than for cooking beets, since its already done cooking. Add turmeric and salt. Give a quick toss - for few seconds - until everything is combined. Remove from heat and serve hot. From: Chef In You: Making Vegetarian and Vegan Recipes Easy! ~~~ veggies-beetswithcherry Beets with Cherry Sauce (Charkhlis Chogi) These wonderful beets are simultaneously sweet and tangy. In Georgia, cornelian cherries are used, but our tart domestic cherries provide similar savor. Chogi is usually eaten warm or at room temperature, but I like it best as a refreshing salad, lightly chilled. Serves 2 to 3. 1 pound beets 1 medium onion, peeled and minced 1 tablespoon paleo oil 1/3 cup tart dried cherries 10 tablespoons water 2 tablespoons minced parsley 2 tablespoons minced cilantro or dill 1/8 teaspoon salt Preheat the oven to 375° F. Scrub the beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, saute the onion in the oil until soft, 10 to 15 minutes. Simmer the cherries in the water until very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, if necessary, to make 1/4 cup of thick sauce. Comments: Forget food mill. A mini-prep works better. Use 1/2 amount of water, or else don't cover pot with cherries. It's too watery. When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the minced herbs and salt. Note: Chogi tastes best when served the same day it is made. Adapted from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. ~~~ veggies-beetsandbrussels Golden Beets and Brussels Sprouts Note that thyme is the essential accent which brings all the ingredients together. 2 medium sized golden beets 10 brussels sprouts 1 shallot, peeled and sliced Olive oil 1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme) 2 Tbsp almond slivers, toasted Salt and freshly ground pepper The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks. While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside. Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes. They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half. In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes. Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature. Serves 3-4. From: SimplyRecipes.com ~~~ veggies-roastedbeetrootcarrtparsnip Roasted Beetroot, Carrot and Parsnip Mash 1 tsp olive oil 1 beetroot, peeled and diced into 2cm cubes 1 small carrot, peeled and diced into 2cm cubes 1 small parsnip, peeled and diced into 2cm cubes 8 tbsp water or coconut milk a very small pinch of organic thyme Preheat the oven to 200C or 400F and place a baking tray in the middle of the oven. Add the chopped carrots and parsnips into a pan of boiling water and part boil for 5 minutes. Take the carrot and parsnip out of the water and into a bowl and dress with a pinch of thyme and 1/2 tsp of the olive oil. Put the carrots and parsnips onto the baking tray and into the preheated oven. Add the beetroot into some boiling water and boil for 5 minutes. Add the beetroot to the baking tray with the other vegetables and bake for 20-25 minutes or until soft. Turn the vegetables over half way through the roasting time. Once they are roasted, mash the vegetables with 2 tbsp of water or coconut milk until you get to the desired texture. Add more water or coconut milk if it is too thick. From: Organix [Dead link: http://www.organix.com/content/roasted-beetroot-carrot-parsnip-mash-0] ~~~ veggies-steamedbeets Steamed Beets 1 bunch Beets, about 2 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly. Be careful not to let the pan run out of water during this long steaming process. To make sure you don't forget, place marbles below the steamer basket before steaming - they will stop jiggling when the pan is dry. Place beets in steamer basket set in large saucepan with 1 inch of water. Bring to boil; steam over high heat until beets can easily be pierced with thin knife, 30 to 45 minutes, depending on beet size. Drain, cool slightly, and remove skins. Serve or use in related recipes. From: www.healthyeating.org/healthy-eating/meals-recipes/referer/mealsmatter [dead link] ~~~ veggies-beetrootfry Beetroot Fry 4 Beetroots (cut into cubes) 1 Onion (small) (cut into cubes) 2 tsp Ginger-garlic paste 4 tbsp Oil A pinch Turmeric powder 1 tbsp Chilli powder (optional) Salt as required 1 small stick Cinnamon (Karugapatta) 2 Cloves (Grambu) 2 Cardamom (Elakka) A handful fresh coconut powder 1 tbsp Garam masala powder Grind beetroot and onion separately in a mixer grinder. -> Do not grind them into a paste. Heat oil in a pan or a kadai. Add cloves, cardamom and cinnamon stick. Add the coarsely ground beetroot and onion. Add salt, turmeric powder, chilli powder and ginger-garlic paste. Fry it on a medium flame for about 15 mins. Add coconut powder and fry, until the raw smell is gone. Add garam masala powder and stir well. Remove from the flame. From: Pachakam ~~~ veggies-easybeetrootfry Easy Beetroot Fry 4 Beetroots (cut into small pieces) 4 tbsp oil 2 tbsp ginger garlic paste 1 1/2 tsp chilli powder (optional) 1 1/2 tsp salt 2 cups water 6-7 curry leaves oil for frying In a cooker, put oil, ginger garlic paste, chilli powder, salt and sauté well. Now add the beetroot and put the water. Pressure cook the beetroot for 15-20 minutes. In a kadai put oil and curry leaves. Now put the beetroot content and fry till all the water has evaporated. From: Khana Khazana ~~~ veggies-beetfries Beet Fries 3 red beets 1/2 tsp olive oil 1/4 cup finely diced shallot 2 cloves of garlic, minced 1/4 tsp sea salt Preheat oven to 425. Line a baking sheet with parchment paper. Rinse and peel beets. If stems are still attached, remove them with a sharp knife, leaving a flat area for the beet to sit on. Cut the beets in long strips, approximately 1/2"-3/4" wide (I cut each beet into 6 equal slices, and then cut them in 5 slices going the opposite direction). In a large bowl, toss the beets with the olive oil, shallots, garlic, and sea salt. Lay them out flat on prepared baking sheet and place in preheated oven for 25-30 minutes, flipping halfway through. Remove from oven. From: The Vegan Chickpea [archive.org] ~~~ veggies-antipastoplatter Antipasto Platter ROASTED RED PEPPERS: 3 large red, yellow or orange bell peppers, halved and seeded 1 clove garlic, thinly sliced 1/4 cup Extra Virgin Olive Oil MARINATED MUSHROOMS: 1/4 cup Extra Virgin Olive Oil 1 small carrot, finely chopped 1 small onion, finely chopped 3 cloves garlic, finely chopped 2 lbs. small white mushrooms 2 Tbsp. white wine vinegar 4 sprigs fresh thyme and/or oregano 2 bay leaves 1/2 tsp. salt 1/4 tsp. ground black pepper For Roasted Red Peppers: Grill or broil peppers until skin is charred. Place peppers in paper bag; let cool about 20 minutes. Remove from bag and gently peel off skin. Cut peppers into thick slices. In small bowl, toss peppers, garlic and Olive Oil. Lightly drain before serving. For Marinated Mushrooms: In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook carrot and onion, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Add mushrooms and cook, stirring occasionally, 3 minutes or until lightly golden. Turn into large bowl and stir in remaining ingredients. Cover and refrigerate until ready to serve. To serve, remove bay leaves. On platter, arrange roasted peppers and mushrooms and, if desired, assorted olives. From: Bertolli [archive.org] ~~~ veggies-roastedpeppers Roasted Yellow Peppers 4 large yellow bell peppers, about 2 pounds 3 Tbsp extra virgin olive oil 2 Tbsp shredded fresh basil, or 1 1/2 Tbsp chopped fresh parsley and 1 tsp dried basil pepper to taste Preheat oven to 475F. Set peppers on a baking sheet, and brush with 1 Tbsp oil to coat lightly. Bake, turning once or twice, for 20 minutes, or until skins begin to blister. Place peppers in a brown bag or plastic bag to steam for 10 minutes. Pull skins from peppers. Remove stems, seeds, and membranes. Tear peppers into 4 to 6 pieces each. Lay roasted peppers flat on a serving plate. In a small bowl, mix the remaining 2 Tbsp olive oil, basil and slat/pepper. Pour over roasted peppers. From 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ veggies-peperoni Peperoni al Forno 4 very large green, red or yellow sweet peppers, peeled and seeded 2 large ripe tomatoes, peeled 1/2 cup black olives, pitted and coarsely chopped 1 large onion, thinly sliced 2 garlic cloves, chopped 4 anchovies, drained and chopped (optional) pepper 1 cup parsley sprigs 1/2 cup fresh minced basil or 2 tbsp dried basil 1/4 to 1/2 cup olive oil Cut peppers into wde strips. Cut tomatoes into wedges the size of the pepper strip. Put peppers, tomatoes, olives, onion, garlic, and anchovies into a baking dish. Season with pepper. Mince together the parsley and basil, and sprinkle over the vegetables. The sprinkle with olive oil. Cook at 350 F for about 30 minutes. From: Nika Hazelton's Way with Vegetables ~~~ veggies-roastedbellpeppers Whole Roasted Bell Peppers Prep Time: about 1 hour, roast with your turkey Rinse 5 or 6 red and/or yellow bell peppers (1/2 lb. each). Cut out stems and remove seeds and pith. Place peppers in a 9"x13" pan. Bake in a 325F oven until wrinkled and tender when pierced, about 1 hour. Cut in half lengthwise and season to taste. From: Sunset, Nov. 1998 ~~~ veggies-provencal Provencal Vegetables 3 tablespoons virgin olive oil 1 medium red bell pepper, finely diced 1 medium zucchini, finely diced 1 medium yellow squash, finely diced In a large skillet, heat the oil over medium-high heat until shimmering. Add the pepper, zucchini, and squash and saute until tender, 3 to 4 minutes. To serve: 1 cup greens of you choice [I used mesclun] About 1/2 cup Lime Dressing When read to serve, toss the greens with 1/4 cup of the Lime Dressing and the Provencal vegetables. Divide among 4 plates, arrange 1 quail breast and 2 legs around the greens, and drizzle with additional Lime Dressing. From French Food American Accent by Debra Ponzek via Kay in rec.food.cooking ~~~ veggies-pimentos Pimentos A pimento is simply a blanched, skinned sweet red pepper. They are easy to make. Stick a red pepper on a serving fork. Char the skin over an open flame (stove) until the skin turns black. Turn off the flame, put the pepper in a paper or plastic bag and close it for about 2 or 3 minutes, the pepper will steam a bit through its own heat. At that point slide off the skins under running water. The skins will slide right off. Tear open and remove the seeds and you have pimentos. From: James Alpigini on the PaleoFood list. Posted 24 Jan 2000. ~~~ veggies-grilledveggies Grilled Vegetables on Rosemary Skewers 1 red pepper 1 yellow pepper 4 slim zucchini, sliced 1 red onion, cut into chunks 1 fennel bulb, sliced (optional) 2 garlic cloves, crushed 1 sprig fresh rosemary 2 sprigs fresh thyme salt and ground black pepper 2 teaspoons olive oil Cut the peppers in half, remove the seeds and cut the flesh into chunks. Divide between 12 fresh rosemary stems or 12 bamboo kebab skewers, threading alternately with the courgettes, red onion and fennel (if using). Place the kebabs in a foil-lined grill pan. Sprinkle with the crushed garlic. Strip the leaves from the rosemary and thyme and scatter them over the kebabs with a grinding of salt and pepper. Put the olive oil in a shallow dish and roll the kebabs lightly in it. Pop under a preheated hot grill and cook, turning occasionally, until the vegetables are tender and slightly charred. From: FDRreceipes.com [archive.org] ~~~ veggies-grilledshishito Grilled Shishito Peppers A classic method for cooking shishito peppers. 1 cup (or more) shishito peppers 1 tablespoon (or more) extra virgin olive oil Kosher salt Cayenne (optional) Heat your grill pan, cast-iron skillet, or heavy-bottomed pan over very high heat. Toss the peppers with a bit of extra virgin olive oil. Drop the peppers on the hot skillet, and cook, turning occasionally, until the peppers have softened and are charred in spots. Remove from heat and sprinkle kosher salt and the optional pinch of cayenne over the peppers (shishito peppers are not spicy). Eat piping hot. From: Brooklyn Farmhouse (Blog) [archive.org] ~~~ veggies-cookingbittermelon Cooking Bitter Melon Cut Bitter Melon in half and discard the seeds and fibrous core. To reduce the bitterness, blanch it in boiling water for 2 to 3 minutes. This vegetable is not typically peeled and the skin is edible. The seeds are also edible, though they are very hard. They are included in some recipes. Bitter melon is commonly stuffed, curried or pickled, though it can be prepared in all kinds of ways and is suitable for any dish from drinks to dessert. It is often used stir-frys and soups and may be steamed. It's flavor combines well with other strong flavors or ingredients such as garlic, chili peppers, and coconut milk. Q: This melon is so bitter! How can I reduce its strong bitter flavor? A: Bitter Melon is a challenging culinary item, to be sure. But while challenging, it is not impossible to find exciting ways to incorporate it into various cuisine styles. Here are some hints for preparing the gourd to reduce its bitter flavor: 1. Like eggplant, Bitter Melon can be salted and rested to remove the bitterness from its flesh. Core the melon, dust it generously with salt and let it rest for 10 minutes. Rinse the slices and prepare as you wish. 2. Another way to reduce the bitter melon's strong flavor is by blanching. You do this by coring it, slicing, and boiling in a pan of lightly salted water. After 1 minute, remove and drop in ice water. Blanching will not only remove some of the bitterness; it will also brighten the beautiful green color! A suggestion when developing your own recipe is to consider is that bitter melon is an excellent ingredient to use with strong flavors: spices, rich sauces, fermented flavors. With spicy foods, bitter melon acts as a coolant, with rich sauces such as coconut milk and curry, the flavor balances the natural oils in these other ingredients acting as a palette cleanser. Some popular ways of cooking it is to stuff the melon with spiced meats and serve with a coconut curry sauce, sauté it with onion, red pepper and prepare with scrambled eggs or in an omelet, or as a stir fry with chicken. From: The National Bitter Melon Council [archive.org] ~~~ veggies-stirfriedbittermelon Stir Fried Bitter Melon 1 1/2 lbs sliced bitter melon 1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce 3 cloves chopped garlic 3 tablespoons oil The most important element in this dish is controlling the heat. With most home stoves, the heat is never as hot as you want, so there is a trick to compensate for the lack of heat. First, my wok is stainless steel sandwiched around aluminum. It's a great wok, practically non-stick. Such thick material takes longer to heat up, but also keeps the heat longer. So, I let it sit on high heat until it is very hot, about 5 minutes, while I am slicing the melon. Wash the bitter melon and then cut it lengthwise. Discard the seeds and pith. Slice the bitter melon cross sectionally, in 1/4 of an inch slices. Even slices means even cooking, which is particularly important for this dish. This is not a quick stir fry like some of the more delicate vegetables. Bitter melon is dense and takes longer to cook, about 10 minutes. Add 3 tablespoons of oil. Add the bitter melon. Stir to coat the melon with oil. If the melon seems dry, drizzle some more oil. The oil should never pool, but coat all the pieces. Spread out all the pieces so that they get direct heat from the pan and cook in oil not steam. Stir every minute to get all the pieces on the heat directly. You don't want to stir too often though because they will start to cook in steam and turn mushy. It is best to let some pieces brown and then turn them over. After 5 mintues, drizzle oil in the center and add chopped garlic. Let the garlic cook in the oil for 15 seconds. Stir to mix everything together. Continue stirring as above for 5 more minutes. In the 10th minute, add a tablespoon of fish sauce and stir around to get the fish sauce in the bitter melon. Taste to see if you like it. You may want to add a little bit more fish sauce. Serve hot. Author: Natty Netsuwan. From: ThaiTable.com: Learn Thai Cooking ~~~ veggies-bittermelonchips Bitter Melon Chips 2 Ripe Bitter Melons 1 tbs. Curry Powder 1 tsp. Sea Salt 1/2 tsp. Cayenne (optional) 1/2 tsp. Cardamom 1/4 cup Olive Oil 1 tbs. Sesame Oil 1. Using a Mandoline or with a very sharp knife, slice the bitter melon into 1/8" slices 2. In a bowl combine next six ingredients thoroughly. 3. Toss Bitter melon slices in marinade, be sure to completely coat each slice with the marinade. 4. Place slices on a cookie sheet covered with parchment paper and place in a pre-heated 325 degree oven for 15-20 minutes, or until they begin to crisp. 5. Remove from oven and let cool on the sheet tray to further crisp. 6. If you do not plan to serve immediately, store in an air tight container in the freezer for up to a week. By: Cosmos Catering. From: The National Bitter Melon Council [archive.org] ~~~ veggies-bittergourdcurry Bitter Gourd Curry 2 Medium-sized bitter gourds 1 Onion, finely chopped 2 tsp Chopped ginger 1 tsp Chopped garlic 2 tbsp Ceylon curry powder 1/2 Cup coconut milk Oil for frying 1 Stick cinnamon Lime juice to taste Water as required Salt and turmeric to taste Wash and cut the gourds across into 1 cm rounds. Rub with salt and turmeric and keep aside for at least 20 minutes. Dry well on paper towels, fry the slices in hot oil till golden brown. Take them out and drain. In a saucepan saute the onion in 2 tbsp oil till soft and translucent. Add garlic and ginger and cook, stirring, till they are fragrant and start to turn golden. Add curry powder and fry, keep stirring. Add coconut milk with the same amount of water and a stick of cinnamon. Bring it to a boil and simmer for about 10 minutes. Combine bitter gourd slices and lime juice with it and simmer for about 10 minutes longer. From: IndoBase ~~~ veggies-stuffedbittermelon Bharvaan Karela - Stuffed Bitter Melon 4 medium-sized karelas/ bitter melon 1/2 cup coconut oil 1 tbsp fennel seeds 3 large onions chopped very fine 1 tbsp garlic paste 3 large tomatoes chopped very fine 1 tbsp tomato sauce 1/2 tsp turmeric powder 1/2 tsp red chilli powder (optional) 1 tsp coriander powder 1 tsp cumin powder Salt Wash the karelas. Cut off top and tail. Slit them through lengthwise leaving 1/2" from top and bottom ends so that the two halves do not separate. Carefully, use a spoon to scoop out the pith. Discard the pith. Put 4 cups of water in a deep vessel and add 1 tbsp of salt to it. Mix to dissolve salt. Put the karelas in this salt water and set up to boil. When water comes to a boil, simmer and cook till the karela skin begins to get soft. Remove from water, drain well and keep aside on a plate to cool. In a separate pan, heat 2-3 tbsps of oil. Add the fennel seed to the oil and fry till spluttering stops. Now add the onions and fry till soft. Add the garlic and fry for 2 minutes. Now add the tomato and cook till pulpy. Add the tomato sauce, turmeric, red chilli, coriander, and cumin powders and salt to taste. Mix well. Fry for 8-10 minutes, stirring often to prevent from burning. Turn off fire and allow mixture to cool completely. Fill this mixture in the pre-cooked karelas. Tie with a string (to prevent filling from spilling out) and keep aside. Heat 3-4 tbsp of oil in a pan on medium flame. Add the karelas to the oil and fry till crispy. Now turn and fry the same way on the other side. Add more cooking oil if required. Remove with a slotted spoon and keep on paper towels. From: The Spruce Eats ~~~ veggies-pavakka Bitter Gourd (Pavakka) Theeyal Theeyal is a traditional Kerala Dish which is made using Vegetables and Fried Coconut. It can be made using a single vegetable like Bitter Gourd, Snake Gourd, Shallots, Carrot etc. or a combination of vegetables. The fried coconut and spices impart a nice aroma to the dish. 2 medium sized Bitter gourd (Pavakka or Karela) cut into thin slices 1/2 tsp Turmeric powder 2 green chilies, slit (optional) 1 cup Grated coconut 1 tbsp Coriander Powder 2 tsp Chilli powder (optional) 1/4 tsp Fenugreek seeds 4 dry red chilies (optional) 1/4 cup Thinly sliced Shallots A sprig Curry leaves 1 tbsp Tamarind paste Salt to taste Water as required 3 tbsp Oil 1/2 tsp Mustard seeds To reduce the bitterness of Pavakka, rub some salt on the sliced bitter gourd pieces and squeeze out the juice using hands and wash it well. Heat a pan and add 2 tbsp oil. Add the bitter gourd pieces, slit green chilies along with 1/2 tsp turmeric powder and saute. Cover and cook till it is done. Do not add water, instead cook the bitter gourd pieces on low flame. In a non stick pan, dry roast the grated coconut till brown. Once the coconut scrapes are brown, add red chilli powder, coriander powder, fenugreek seeds and dry roast and keep aside. Grind all the fried ingredients with a little water to form a smooth paste. Heat oil in a wok and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves. Add the cooked bitter gourd pieces and stir. Mix the ground coconut paste, tamarind paste, little salt and add 1 cup of water to the pan and stir well to combine. Cook for around 7-8 minutes on medium flame till the gravy thickens. Taste and add more tamarind paste if needed. From: Kerala Recipes ~~~ veggies-breadfruitroasted Roasting Breadfruit 1 medium breadfruit An open flame Cut the stem from the breadfruit and discard it. Use a sharp knife and make two incisions crossing each other to make an x in the top of the vegetable. These incisions will allow the vegetable to breathe as it is roasted. Place the breadfruit on the stove with the bottom facing the flame and turn the flame to medium. Roast the vegetable on the bottom for 30 minutes. Now, using a kitchen cloth hold the vegetable, and turn it upside down onto the flame and let it roast for another 30 minutes. Just to make sure the vegetable is thoroughly roasted, turn it onto the side for another ten minutes, rotating it slowly as it roasts. Remove the breadfruit from the stove, and slice it in halves at the incisions made earlier. If it's not completely roasted, it's no problem. Put the halves back onto the fire and roast for another five minutes. Turn off the stove and remove the vegetable. Allow it to cool for about an hour. Now, carefully peel the blackened roasted skin with sharp knife. Then remove the center piece or the heart as it is sometimes called. Cut 1-inch slices along the length of the vegetable and arrange them with your favorite meat. From: Jamaican-Recipes.com Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner. Turn the fruit as it begins to char. The roasting takes about an hour. When steam starts to escape from the stem end, the breadfruit is done. Remove the breadfruit from the fire, and cut a circle at the stem end. Scoop out the heart, and discard it. Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot. From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ veggies-breadfruitstuffed Stuffed Breadfruit Dress up the rather bland taste of breadfruit with this tasty stuffing. 1 medium breadfruit, roasted (see above) 1/4 cup coconut milk 1 tablespoon coconut oil 1 medium onion, minced 1 medium tomato, peeled, seeded, and chopped Dash of freshly ground pimento (allspice) Salt and pepper to taste Preheat the oven to 300 degrees. Scoop out the flesh of the cooked breadfruit, leaving a shell at least 3/4 inch thick. In a bowl, mix the breadfruit flesh with the coconut milk and oil, then add the onion, tomato, and seasonings. Stuff the mixture back into the shell, wrap the stuffed breadfruit with foil, and warm it thoroughly in the oven for 10 minutes. Unwrap the breadfruit, and serve it whole on a platter. Serves 6 to 8 Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ veggies-breadfruitboiled Boiled Breadfruit 1 medium breadfruit Cut off the stem and cut the vegetable into quarters. Remove the heart with a sharp knife and then peel the skin. Add the breadfruit to boiling water with salt and other vegetables like yams, bananas, and pumpkins. Boil for an hour and then serve as an accompaniment with other vegetables, meat or fish. From: Jamaican-Recipes.com ~~~ veggies-broccolisweetpotatobhaji Broccoli and Sweet Potato Bhaji A bhaji is like a dry vegetable dish with whole spices. It is NOT a curry. A key is to let the onions brown significantly before adding the spices, since the spices can go from raw to burnt in a matter of seconds, while the onions need time to brown. You can use any kind of veggie you want in a bhaji. So if you don't like broccoli or sweet potato, then use cabbage, whatever. 2 cups fresh broccoli florets 2 small sweet potatoes, cut into eighths 1/4 small onion, thinly sliced 1 tbsp. oil 1/2 tsp. panchphoran (Bengali five-spice mix) - a mix of: fenugreek, nigella seeds, mustard seed, fennel seed, and cumin seed 1/2 tsp. cumin powder salt to taste Heat oil in a large pan over medium-high to high heat. Once hot, add onion slices and cook until they begin to turn brownish red. Add the panchphoran and listen for when the seeds start popping. Lower heat immediately to medium and add sweet potatoes, stirring to coat with seeds and onions. Add the cumin powder and keep stirring. Add broccoli and keep stirring, as onions continue to brown. Add salt and water to prevent the vegetables from sticking. Lower heat to medium-low and cover, letting vegetables cook until just tender. Check and adjust for salt again once done. From: Spice Bites blog ~~~ veggies-indianstylebroccoli Indian Style Broccoli 8 ounces broccoli, cut into pieces 1 tablespoon coconut oil 1 teaspoon mustard seeds 1 onion, chopped 1 teaspoon turmeric 1/2 teaspoon coriander 1 teaspoon garam masala 1 tablespoon lemon juice 2 tablespoons canned coconut milk 1 tablespoon shredded coconut 1/4 cup water 2 tomatoes, chopped (or canned pumpkin/butternut) Steam broccoli for about 5 minutes. It should still be quite firm. Heat oil in a frying pan, add mustard seeds. Stir while they pop. When the popping has slowed turn down heat and add onion. Saute until tender. Add remaining ingredients. Bring to a boil and add broccoli. Simmer until broccoli is tender (about 5 minutes). By Nyteglori. Found at: Food.com ~~~ veggies-indianspicedbroccoli Indian Spiced Broccoli 400 grams Broccoli, frozen 2 cloves Garlic 2 tsp Olive Oil 1 pepper Hot Chili Peppers (optional) 1 tsp Ginger Root 1/2 tsp Turmeric, ground 1/2 tsp Cumin Seeds Salt Crush the garlic. In a pot add the olive oil and cumin seeds. Wait for them to get red (in color) add your broccoli and a little water (about 4 tbs) add all the spices. Mix well. Let broccoli cook. Keep an eye on the pot so that there is a little water to avoid the food from getting burned. Servings: 2 By: GIGINAIK to Spark Recipes ~~~ veggies-bengalisubzi Broccoli With Garlic, Fennel and Mustard Seeds (Bengali Subzi) 2 pounds Fresh broccoli, trimmed and cut into spears 4 tbsp mustard oil and extra virgin olive oil 1 tbsp minced garlic 1 inch cinnamon stick 1 1/2 tsp fennel seeds 1 1/2 tsp mustard seeds 2-inch fresh ginger cut into juliennes salt to taste 2 green chilies, cut lengthwise (optional) 4 tbsp vegetable broth Take a large frying pan, place it over medium heat. Heat oil in it and then fry mustard seeds for about 1 minute in it until they start crackle. Add garlic, cinnamon stick and fennel seeds in it. Keep them to cook for about 2 minutes by stirring until they get fragrant. Add broccoli in the pan, mix it until it gets covered with infused oil. Now add vegetable broth and salt and mix it well. Cover the pan and keep it to cook for about 2 minutes. Then add the green chilies and cook it by stirring until the broccoli gets cooked. Now the dish is ready to serve. Put it in serving bowl and garnish it with ginger and then serve it hot. From: TadkaFry.com [archive.org] ~~~ veggies-broccolithoran Broccoli Stir Fry/Broccoli Thoran 1 Broccoli 1/2 cup Grated Coconut 1 medium Onion, (finely, chopped) 3 cloves Garlic (crushed) 2 Green chilli (slit) (optional) 1/4 tsp Turmeric powder 1/2 tsp Mustard seeds few Curry leaves 2 tsp Oil Salt to taste Wash and cut the broccoli into small florets . Heat oil in a pan, splutter mustard, add curry leaves, crushed garlic, chopped onion, green chillies and saute till the onion turns to transulcent. Add broccoli, turmeric powder, salt to taste and sprinkle 3 tbsp of water. Cover and cook it on low heat until the broccoli is cooked, stir in between; add grated coconut and combine well. Serve hot. From: kothiyavunu.com ~~~ veggies-broccolithoran2 Broccoli Thoran 1 Broccoli, weighing about 500 gms 1/2 of a medium size Onion, finely chopped 2 cloves Garlic, chopped 3 or 4 Green chilli, slit (optional) 2 tbsp Shredded coconut a few Curry leaves Salt 1 tbsp Oil 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds/Jeera Clean broccoli in salted hot water (like you clean cauliflower). Finely chop the florets. In a bowl, mix the chopped broccoli, onion, garlic, green chillies, shredded coconut, curry leaves and salt. Mix well with your fingers. Heat oil in a pan and splutter mustard seeds followed by cumin seeds. Add the broccoli mix and sprinkle 1-2 tbsp of water. Heap it to the center of the pan and cover and cook till done. If there is any water left, stir fry till the thoran becomes dry. From: Ramya's Recipe: Simple and easy recipes for everyday Indian cooking ~~~ veggies-steamedbroccoli Steamed Broccoli 2 cups Broccoli Florets (fresh or frozen) 1 tsp Finely chopped garlic (or garlic paste) Salt to taste Wash the broccoli florets. Heat a pan and add the broccoli florets. Sprinkle a handful of water. Add 1 tsp of chopped garlic and some salt. Cover and cook for around 7-8 minutes or till soft. From: Kerala Recipes ~~~ veggies-broccolipinenuts Broccoli with Pine Nuts and Sun-Dried Tomatoes 2 large crowns broccoli 1/3 cup pine nuts, toasted 1/2 cup dried roma tomatoes, soaked about 10 minutes, drained. Wash broccoli, and cut into large florets. Reserve stems for another time. (peeled, chopped, and steamed, they're great!) Steam broccoli together with tomatoes. (I think this takes about 7 minutes...until is smells done.) Place them in a bowl, stir in pine nuts, add salt and pepper to taste, and serve with a really good olive oil. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ veggies-broccolislaw Broccoli Slaw Do you throw away broccoli stems? Try this instead: 1/2 cup tiny broccoli florets 2 broccoli stems, peeled 2 large carrots, peeled 1 Tbs. poppy seeds 1/3 cup NeanderThin mayo optional: 1/2 cup shelled pistachios OR 1 granny smith apple, peeled, cored and diced. Grate broccoli stems and carrots in a food processor. Combine in a bowl with remaining ingredients. Chill for 1 hour before serving. From: Stacie and Ben's favorite Paleo Recipes [archive.org] ~~~ veggies-broccoligolden Broccoli with Golden Garlic and Lemon 1 bunch broccoli, about 1 pound 1/4 cup extra virgin olive oil 3 garlic cloves, cut into thin slivers 1/8 tsp pepper 3 Tbsp fresh lemon juice Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp tender. Drain in a colander. Arrange on a serving dish and cover to keep warm. In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli. From 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ veggies-italianbroccoli Italian-Style Sautéed Broccoli 1 tsp. extra virgin olive oil 2 or 3 garlic cloves, minced 1 onion, diced 4 or 5 button mushrooms, brushed clean and thinly sliced 1 or 2 tomatoes, diced 1 head broccoli, cut into small flowerets, with stems peeled and thinly sliced Bring a large pot of water to boil over high heat. Add broccoli and cook until bright green but not completely tender, about 3 minutes. Plunge into cold water to stop the cooking process and preserve the bright color. Heat oil in a skillet over medium heat. Add garlic, onion, and cook, stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15 minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes. Serve hot, makes 4 servings. From Cooking the Whole Foods Way by Christina Pirello. ~~~ veggies-italianwaybroccoli Broccoli the Italian Way 1/2 cup extra virgin olive oil 3 cloves of garlic finely chopped 6 anchovies finely chopped red pepper flakes (2 T chopped parsley) a bunch of broccoli cut up and lightly cooked Lightly saute the garlic, anchovies and red pepper flakes in oil and add broccoli. Incorporate all the flavours and add parsley (only for the cauliflower). From: Susan Carmack on the PaleoFood list. Posted 9 May 1999. ~~~ veggies-broccoliartichoke Broccoli with Artichoke Hearts 1 head broccoli, cut into flowerets 1/2 tsp. extra virgin olive oil pinch of minced dried hot chile or to taste 2-3 cloves garlic, minced 1 (6 oz.) jar marinated artichoke hearts, drained and halved juice of 1 lime, or 1 lemon Bring a small amount of water to a boil and steam broccoli flowerets until bright green and crisp-tender, about 5 minutes. Plunge into cold water to stop the cooking process, drain and set aside. Heat oil in a skillet over medium heat. Add hot chile and garlic. Cook 1 minute. Stir in artichoke hearts and cook abut 3 minutes. Remove from heat and stir in broccoli and lime or lemon juice. Transfer to a serving bowl, and serve immediately. From Cooking the Whole Foods Way by Christina Pirello. ~~~ veggies-olivebroccoli Olive Broccoli 1 head broccoli 1 tsp. extra virgin olive oil juice and grated zest of 1 lemon 1/2 cup oil-cured olives, pitted and minced 1 red bell pepper, roasted over an open flame, peeled, seeded and diced Split broccoli lengthwise into spears, trimming off any coarse stems and leaves. Bring a small amount of water to a boil over high heat. Add broccoli and steam until bright green and crisp-tender, about 4 minutes. Drain and transfer to a bowl. Immediately drizzle lightly with oil and toss gently. Stir in lemon juice and zest, bell pepper, and minced olives and turn the ingredients gently to combine. Arrange on a platter and serve warm. From Cooking the Whole Foods Way by Christina Pirello. ~~~ veggies-maritimebroccoli Maritime Broccoli (was Fiddleheads) This colorful dish is my homage to Californian cuisine, which I love for its bold colors and interesting mix of flavors. 4 cups (1 L) broccoli 16 large shrimp (chicken or pork can be substituted) 1 red bell pepper 1 yellow bell pepper 1 large red onion 1/2 cup (125 ml) olive oil 1/2 cup (125 ml) lemon juice salt pepper 1. Cut peppers and half the onion in big chunks. Mince rest of the onion. Combine oil, lemon juice, minced onion, salt and pepper and mix well. 2. Pour oil mixture over peppers and onion pieces and let marinate 1 hour. In the meantime, cook broccoli. 3. Clean and devein shrimp. Sauté lightly in oil until pink (2 minutes). Remove from pan and keep warm. 4. Drain the vegetables, reserving the marinade. Sauté the vegetables 2 minutes in oil. Add broccoli and shrimp, cover and simmer a few minutes. 5. At the same time in separate pans, reduce marinade by half over high heat. 6. Arrange vegetables and shrimp. Pour marinade over and serve immediately. Makes 4 servings From: The Wild Food Gourmet by Anne Gardon ~~~ veggies-sauteedbrusselssproutsbacononion Sautéed Brussels Sprouts with Bacon and Onions Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. (Recipe adapted from The Art of Simple Food by Alice Waters.) 2 1/2 pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided 1 teaspoon salt Freshly ground pepper to taste 2 teaspoons lemon juice (optional) 1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts in olive oil until barely tender, 3 to 5 minutes. Drain. 2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan. 3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss. Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving. From EatingWell: November/December 2009 ~~~ veggies-brusselssproutsbacononion Pan Roasted Brussels Sprouts with Bacon and Onions 4 strips thick-cut bacon 2 tablespoons olive oil 1 pound Brussels sprouts, halved 1/2 large onion, chopped Salt and freshly ground black pepper Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat and olive oil, melt over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately. Recipe courtesy Sunny Anderson. Show: Cooking for Real Episode: Southern Square Meal. Adapted from: Television Food Network ~~~ veggies-brusselssproutsbaconshallots Sautéed Brussels Sprouts with Bacon and Shallots 1 to 1 1/2 pounds brussels sprouts 5 slices bacon 1 tablespoon olive oil 1 shallot, finely chopped Peel the outer layer off the brussels sprouts, trim the ends and cut them in half. Set aside. In a large skillet, cook the bacon until crisp. Remove from the pan and chop coarsely. Remove all but 1 tablespoon of bacon drippings from the pan. Add olive oil and melt together. Sauté the shallot in the pan and saute until starting to go clear. Add the brussels sprouts and continue to cook on medium-high heat, until tender and starting to brown, about three to five minutes. Add the chopped bacon and stir to combine. Season to taste with salt and pepper. Serve immediately. Adapted from: Good (Cheap) Eats ~~~ veggies-brusselssproutsbaconwalnuts Roasted Brussels Sprouts with Bacon and Walnuts 2 (10-ounce) packages Brussels sprouts 2 ounce piece slab bacon cut into 3/4 inch cubes 1/2 cup walnut pieces 1/2 teaspoon salt Freshly ground black pepper Preheat oven to 375 degrees F. Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half. Cook the bacon and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp and walnuts are toasted, about 4 minutes. Transfer the bacon and walnuts with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper. Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and walnuts and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more. From Food Network Kitchens. Show: How To Boil Water Episode: Affordably Filling From: Television Food Network [Dead link: https://www.foodnetwork.com/recipes/food-network-kitchens/roasted-brussels-sprouts-with-bacon-recipe/] ~~~ veggies-indianbrusselssprouts Indian Brussels Sprouts 2 tablespoons oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon coriander seeds, crushed with hands 1 tablespoon dried fenugreek leaves 1 teaspoon smoked paprika a pinch of salt a pinch of pepper 1 pound Brussels sprouts, trimmed and cut in half Place a skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 2 minutes. Add the coriander, fenugreek, paprika, salt and pepper and cook for 30 seconds. Add the Brussels sprouts and 1/2 cup water and cover with a tight-fitting lid. Let steam until the sprouts are bright green and tender-crisp, 6 to 8 minutes. From: Cooking Channel: Spice Goddess: Fancy Indian Flavors ~~~ veggies-westindianbrusselssprouts West Indian Curried Brussels Sprouts Stir-Fry 8-12 Brussels Sprouts with the top layer skin washed and peeled. Chop into quarters. 1 cup of water 1/4 cup of chicken broth 1/2 cup chopped onion 1/2 cup red pepper (optional) 1/4 chopped celery 1 tbsp olive oil 1 chopped raw garlic Sea salt Under medium heat, boil chopped onion, red pepper and celery for 10 minutes combined in skillet with water. After 10 minutes, add Brussels sprouts. Allow to cook for 2 more minutes. Drain of excess water. Add 1/4 cup of chicken broth to skillet. Add 1 tbsp of Olive Oil with chopped garlic to skillet. Stir frequently and allow to cook for 5-7 minutes. Add 1 tsp of curry powder. Stir to make sure all veggies are covered and creates a tiny bit of sauce in skillet. Add sea salt. From: Yahoo Voices [archive.org] ~~~ veggies-chestnutsbrussels Chestnuts and Brussels Sprouts 12-15 fresh chestnuts 1 tsp. extra virgin olive oil 2 cloves garlic, minced 2 pounds Brussels sprouts, trimmed juice and grated zest of 1 lemon 2 cups vegetable broth or vegetable stock Make a slit in the flat side of each chestnut. Cook in boiling water over high heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep them warm, and set aside 10 minutes. Peel off both the hard outer shell and the inner papery layer. Set chestnuts aside. Heat oil in a deep skillet over medium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook, stirring to combine. Add chestnuts and broth, cover and simmer over low heat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes. Remove from heat and drain well if any liquid remains. Stir in lemon juice and zest and transfer to a serving bowl, serve warm, makes 4-6 servings From Cooking the Whole Foods Way by Christina Pirello. ~~~ veggies-maplebrussels Maple Glazed Brussel Sprouts with Chestnuts 3/4 cup chestnuts (fresh roasted or canned) 1 pound brussels sprouts 1/3 cup maple syrup 2 Tablespoons coconut oil 1 teaspoon salt 1/4 teaspoon ground black pepper Preheat oven to 375 deg. F. Bring 2 quarts of water and 1 teaspoon of salt to a boil. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each. Drop them in the boiling salted water and cook until they are fork tender. Drain the sprouts and drop into ice water to shock and cool. Cut each Brussels sprout in half. Add the maple syrup to a 10-inch saute pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the coconut oil. The syrup will thicken and glaze the sprouts. Season with salt and pepper and serve. Serves: 10 Adapted from: Culinary Cafe: Where Candle Cooks ~~~ veggies-burdockinfo Burdock Peel roots, slice 1/2 inch thick and boil 20 minutes with a pinch of baking soda. Change water, and boil until tender. Or simmer pieces of the cooked flower stalk in maple syrup to make candy. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. ~~~ veggies-burdockchips Burdock Chips Burdock Root olive oil Salt to taste Make thin slices of the roots using a vegetable peeler. Fry slices until crispy in oil heated to 325 degrees. Remove from oil, drain and sprinkle with salt. Use as a garnish or a side dish. From: Harmony Valley Farm ~~~ veggies-burdockfreshthyme Burdock with Fresh Thyme 1 burdock root (about 8 ounces), scrubbed and trimmed, but not peeled 2 T lemon juice 1 T extra-virgin olive oil 1 clove garlic, minced 3 T dry white wine 2 tsp fresh thyme or 1/2 tsp dried 1/2 tsp salt 1/4 tsp pepper Cut burdock crosswise into 1/4" thick slices; as you work, drop burdock into bowl of water with a little lemon juice to prevent discoloration. In a medium saucepan, bring 1 quart water and 1 T of lemon juice to a boil over high heat. Add burdock; return to a boil. Reduce to a simmer and cook 10 minutes or until burdock is tender. Drain. In a medium nonstick skillet, heat oil over medium heat. Add garlic and saute 30 seconds until garlic is fragrant. Add drained burdock and cook one minute or until lightly coated. Add wine, thyme, salt, pepper, and remaining 1 T lemon juice and cook one to two minutes to blend flavors. Serves 4 Adapted from: Harmony Valley Farm ~~~ veggies-bakedburdock Baked Burdock Root Recipe from Britain This is a traditional British recipe for a classic dish of wild burdock root wrapped in burdock leaves and baked in foil parcels. Burdock is a biennial plant and the root is best dug up during the autumn of their first year (you cannot mistake them because of the roots). The roots themselves can go down very deep so you will need a spade and they are easiest dug up in sandy soil. A single root will provide a substantial meal. 1 large burdock root (about 700g to 900g) 6 burdock leaves Wash the burdock root thoroughly then wrap in the leaves before wrapping in aluminium foil. Place in an oven pre-heated to 190°C [375F] and roast for about 70 to 90 minutes, or until very soft. Allow to cool slightly, remove from the foil and leaf wrapping, peel away the outer skin and serve. Burdock can also be baked directly in the coals of a barbecue. From: Celtnet [archive.org] ~~~ veggies-acornsquash Acorn Squash I'm simple with this vegetable. I cut in half, brush with goose schmaltz, fill with chopped onions, sprinkle a pinch of salt and pepper and bake at 350/400° til done. It's a great snack with crumbled sausage. Any meat filling is good... It's a great veggie for creativity. The same applies to zucchini and yellow squash. By Oliva. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ veggies-roastedbutternutsquash Roasted Butternut Squash 1/2 butternut squash, peeled, seeds removed, flesh chopped 2 sprigs fresh rosemary 2 garlic cloves, finely chopped 2 tbsp olive oil salt and freshly ground black pepper 1. Preheat the oven to 350F. 2. Place the butternut squash pieces onto a baking tray and scatter over the rosemary and chopped garlic. Drizzle with the olive oil and season, to taste, with salt and freshly ground black pepper. 3. Transfer to the oven and roast for 12-15 minutes, or until the squash is tender and golden-brown. From: BBC Food [Dead link: https://www.bbc.com/food/recipes/roastedsquashwithchi_90577] ~~~ veggies-slowcookerindianbutternut Slow cooker Indian-spiced butternut squash 2 Tbsp oil 2 tsp fenugreek seeds 2 tsp cumin seeds 2 brown cardamom pods 1 2-inch cinnamon stick 1 yellow or red onion, peeled, cut in quarters, and sliced 1 medium tomato, diced 2 tsp turmeric powder 1 tsp ground coriander 3 lbs butternut squash, peeled, cut into 1-inch pieces (approx. 6 cups) 1 large jalapeño or 3-4 Thai or serrano chile peppers, seeded and chopped 1 tsp garam masala 1-2 tsp kosher salt 1 tsp cayenne pepper 1 Tbsp fresh lemon juice Cilantro, for garnish (optional) In a small sauce pan, heat the oil over medium heat. Add the fenugreek, cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly, until the mixture sizzles. Add the onion and cook for another minute or two, stirring, until the onion browns slightly. Add to the slow cooker and turn it on HIGH. Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3 minutes. Add the squash, and mix again. Turn the cooker to LOW and cook for 4 hours, stirring once each hour. Add the jalapeño, garam masala, 1 tsp of salt, cayenne and lemon juice. Stir gently, leaving some chunks of squash whole while others get mashed into the sauce. Taste, and add more salt if needed. Garnish with cilantro if you like it (I don't), and serve hot. Adapted from Anupy Singla's The Indian Slow Cooker. Found at The Perfect Pantry ~~~ veggies-sabzi Easy Butternut Squash 'sabzi' 1 small Butternut squash, peeled, cleaned and cut in 1.5 inch cubes 1 large shallot or 1 medium red onion, medium sliced 4 tbsp olive oil, divided 1 tsp black mustard seeds 2 sliced green chilies (optional) 1/4 tsp dried mango powder (amchur) 2-3 curry leaves (optional) 1 tsp chili powder (optional) 1 tbsp Cumin and Coriander powder 1/2 tsp Turmeric powder Light sprinkling of salt Pre-heat the oven to 400 degrees F. Line a large cookie sheet with aluminum foil. Place the Butternut squash cubes with the sliced onions in it. Drizzle with 2 tbsp olive oil and toss with your hands. Bake for 35-45 minutes or until the squash is cooked through and lightly crunchy on the outside and the onions are caramelized. Prepare the spice mix in the mean time: mix the chili, turmeric, cumin, coriander and amchur powders in a bowl. Once the squash is cooked, heat the remaining olive oil in a medium cooking pot. When the oil is hot add the mustard seeds. Stand back the seeds will splutter. Then turn the heat down and add the curry leaves and sliced green chillies. Add the roasted butternut squash and onions and then add the spice mix. Mix well and adjust salt or any spices if necessary. Garnish with finely chopped cilantro. From: One Life to Eat: Simple Indian Cooking ~~~ veggies-mashedwintersquashindian Mashed Winter Squash with Indian Spices Fragrant Indian spices-coriander, turmeric and black mustard seeds-are a wonderful accent for creamy mashed butternut squash. The squash can be roughly smashed until chunky, or thoroughly mashed until smooth. 8 pounds butternut or buttercup squash, halved lengthwise and seeded 1/3 cup plus 1 tablespoon oil, plus more for drizzling Salt and freshly ground pepper 2 tablespoons black mustard seeds 2 garlic cloves, minced 1 medium onion, finely chopped 1 teaspoon ground coriander 1 teaspoon turmeric 1/4 teaspoon crushed red pepper 1/4 cup water Preheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cut sides of the squash with oil and season with salt and pepper. Turn the squash halves cut sides down and roast for about 45 minutes, or until tender. Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustard seeds and cook over moderately high heat, shaking the pot, until they pop, about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3 cup of oil to the pot. Add the garlic and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the coriander, turmeric and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Remove from the heat. Using a large spoon, scrape the squash flesh from the skins into the pot. Add the water and cook over moderately high heat, stirring and lightly mashing the squash, until blended and heated through. Season the squash with salt and pepper. Transfer to a bowl, top with the toasted mustard seeds and serve. Make Ahead The mashed squash can be refrigerated overnight. Reheat in a microwave oven before serving. Contributed by Marcia Kiesel. From: Food & Wine: Inspiration Served Daily ~~~ veggies-roastedbutternutindian Roasted Butternut Squash with Indian Spices This sweet, hot dish gives a multi-textural taste of both sweet and hot flavors that combine both American techniques and indian ingredients. 1 big butternut squash, peeled, seeded, cubed in 1 inch pieces 1/4 tsp cayenne (or chilli powder) or more if you like heat chopped coriander (or a few curry leaves) 1/2 tsp coriander 1/2 tsp cumin 1/2 tsp garam masala (powder) 1/4 cup golden raisins (or dried small fruits like cranberries) 2-3 green chilis chopped coarsely (optional) 1-2 tbsp maple syrup 1 medium onion, sliced 1/4 cup nuts, chopped (can use cashews, pistachios, or almonds) 1 tsp salt to taste 1 tbsp sesame seeds (optional but nice to use) 2 tsp oil Preheat oven to 375F (medium hot oven). In large bowl, mix all ingredients and combine so spices and oil coat all vegetables. Place vegetables on large cookie sheet in single layer and spread out so vegetables can roast and not steam. Place in oven and cook for about 30 minutes, turning vegetables one or two times. Good recipe to use up vegetables that roast well in dry heat of the oven. Use as a small vegetarian side dish. This is a dry vegetable dish. From: VahRehVah ~~~ veggies-easybutternutindianstirfry Easy Butternut Squash Indian Vegetarian Stir-fry 3 cups of butternut squash, cut in medium-thick equal slices 1 tsp cumin seeds 2 dried red chillies (optional) 1 tbsp coriander leaves, chopped oil salt to taste 1. Heat 1 tbsp oil in non-stick pan over low heat. Break the 2 dried red chillies and add to pan. Add cumin seeds. 2. When the cumin seeds start to crackle, add the butternut slices and turn heat to medium. Mix to coat the butternut well with the oil. Add 1/4 tsp salt and mix. 3. Fry for about 2-3 minutes until the butternut slices start to slightly "burn". Add 1/4 cup of water and mix. 4. Cook until butternut is well cooked. Use your spatula to break one piece of butternut into two. If it breaks, then your butternut is ready. Notes: 1. On how to peel the butternut squash, check out YouTube videos. 2. Cut your butternut pumpkin into medium-thick equal slices. They shouldn't be too thin or they will mash up during cooking. Remember butternut is a winter squash, so it gets "squashy". From: Mijo Recipes: Easy Mauritian Recipes [archive.org] ~~~ veggies-dilledbutternut Dilled Butternut Squash 1 butternut squash [about 1-1/2 lbs.] washed, halved, and seeds removed 2 tablespoons oil 1/2 teaspoon dill weed 1/4 teaspoon salt Pepper to taste 1. Place squash halves, cut side down, in a shallow baking pan; pour in boiling water to a depth of 1/4 inch. Bake at 400 F about 35 minutes, or until squash is almost tender. 2. Scoop out pulp, leaving one shell-half intact; discard extra shell. 3. Mash pulp and blend in remaining ingredients. Immediately spoon hot mixture into shell. 4. Wrap loosely in aluminum foil and heat in 400 F oven 5 to 10 minutes, or until very hot. From: My Spice Sage [Dead link: http://www.myspicesage.com/dilled-butternut-squash-recipe-ri-837.html] ~~~ veggies-butternutwithdill Butternut Squash with Dill 6 cups butternut squash (1 medium squash) seeded and cut into long strips* 2 tablespoons melted ghee or coconut oil 2 tablespoons coconut oil 1 cup onion, minced 1 pinch Celtic salt 1/2 teaspoon dried dill weed 1/4 teaspoon black pepper Fresh springs of dill Preheat oven to 375 degrees. Place 6 cups of cut butternut squash on baking tray and drizzle with 2 tablespoons melted ghee or oil to coat. Bake approximately 40 minutes, until squash pieces are soft. After 40 minutes, turn oven off, keep squash in oven for 10 minutes to finish cooking. In a skillet, heat 2 tablespoons oil on medium heat. Add 1 cup minced onions and a pinch of Celtic salt and saute until onions are golden brown. Then add 1/2 teaspoon dried dill weed and 1/4 teaspoon black pepper. Mix with squash strips and garnish with fresh springs of dill. Serve warm. Serves: 4. * Butternut squash preparation: Cut in half, crosswise, and peel. Then cut each piece in half, lengthwise, and scoop out the seeds. Cut the pieces of squash into 3 inch long by 1/2 inch thick strips. From: The Expanding Light: Ananda's Spiritual Retreat for Meditation, Yoga, and Health ~~~ veggies-butternutcuminmustardseeds Butternut Squash with Cumin and Mustard Seeds A Kerala Indian Butternut Squash recipe from Sheba Promod. 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1 dried red chilli (optional) A pinch of turmeric 1/2 tsp ground cumin 1/4-1/2 tsp chilli powder (optional) 10-12 curry leaves 1 1/2 tbsps oil 800g butternut squash, peeled and chopped to 1 inch cubes 1/2 medium onion, finely chopped 1 tsp garlic, crushed 1/2 tsp urad dal [needs substitute, or omit] 4 tbsps. fresh coconut (desiccated coconut if fresh unavailable) 1 cup water 3/4 - 1 tsp salt Place the chopped squash into a heavy wide based pan and add enough water to just cover the piece. Bring to the boil and cook covered for 25 minutes, until they are soft when pierced with a fork. Drain off the excess water and then transfer to a bowl and mash to a semi-smooth consistency. Place the squash in a large non stick pan along with the water and bring to a gentle simmer. Add the ground salt, cumin, chilli powder and turmeric to the pan and cook for a further minute before taking off the heat. Heat half the oil in a small non-stick pan. Add the mustard seeds to the hot oil and fry for 4-5 seconds, until they burst. Add the cumin seeds, dried red chilli, urad dal and fry over medium heat for a minute or until the urad dal turns to a light golden colour. Finally, add the onions and curry leaves and fry for 2 minutes until the onions are soft and translucent. Transfer the fried mixture to the prepared squash and mix. Serve hot with rice or chapattis and accompaniments From: Kitchen Goddess [Dead link: http://www.kitchengoddess.co.uk/recipe/butternut-squash-with-cumin-mustard-seeds/] ~~~ veggies-indianbutternutcollards Indian Spiced Butternut Squash with Collard Greens 1 Bunch of Collard Greens - chopped* 1 Medium Butternut Squash - chopped into squares 1 tsp Turmeric 1 tsp Muchi Curry (Turmeric, cumin, ginger, black pepper, coriander, fenugreek, dehydrated garlic, celery seed, cloves, cayenne, caraway, white pepper, mace.) Non-stick Oil Spray (I use coconut oil spray) Pre-heat oven to 350 degrees F. Once preheated, spray the baking sheet with non-stick cooking oil. Put butternut squash on the sheet. Bake squash in the oven for 15 minutes or until partially tender. Remove squash, put in mixing bowl and add Turmeric and Muchi Curry spices. Mix well. Once mixed, put in chopped collards and continue to mix. Return all ingredients to the baking sheet, bake for another 8-10 minutes or until collards are wilted and cooked. Remove from oven, let cool and serve. Serves 2-4. * Remove thick stalks. Wash collards by plunging in a large bowl of cold water. To chop, roll leaves into a big cigar-shape; slice crosswise into strips. From: The Naturalita Wellness: A Natural Little Journey to a Positive, Healthy, and Natu... [Now in private blog: http://naturalitabaker.blogspot.com/2012/01/indian-spiced-butternut-squash-and.html] ~~~ veggies-savorybutternut Savory Butternut Squash 2 medium butternut squash 1 tbsp olive oil 1/4 cup raisins; golden 1 tbsp honey 1/2 ts curry powder 2 tbsp fresh cilantro; minced Salt and pepper 1. Preheat oven to 500 degrees. 2. Peel and cube 6 cups of squash. Toss squash in oil, and season with salt pepper to taste. Place squash in a single layer on a jelly-roll pan. Bake for 10 minutes or until tender. 3. Remove from oven; toss squash with remaining ingredients. Serve immediately. From: BigOven: 250,000+ recipes ~~~ veggies-butternutindianspice Butternut Squash with Indian Spice 2 1/2 cups peeled squash cut into 1-inch pieces (butternut, buttercup, amber, golden nugget or hubbard) 1 1/2 Tbsp. olive oil Indian Spice Health Seasoning Mix: 1 tsp. curry powder 1 tsp. turmeric 3/4 tsp. salt 1 pinch of cayenne Place squash in bowl and toss with olive oil. In a small bowl mix the Indian Spice Health Seasoning ingredients together. Sprinkle spice mix on squash and toss. Use 1 1/2 to 2 tsp. of the spice mix for every 4 cups squash. Pre-heat oven to 375°. Place 12-inch skillet over high heat for 2 minutes. Turn off heat. Add squash and all the oil. Use a rubber spatula. Shake the pan to distribute squash into 1 layer. Place in oven and roast for 20 to 30 minutes turning once midway. Notes: Don't crowd the pan or the squash won't brown properly. If not brown after 20 minutes raise heat to 400° for 5 minutes. From: Karen Lee Cooking ~~~ veggies-butternutcrunch Butternut Crunch Casserole [Egg and Dairy Free] 2 medium butternut squash 1/3 cup maple syrup 1/3 cup coconut milk 1 teaspoon vanilla 2 teaspoons freshly grated ginger (or 1 tsp. ground ginger) 1/2 teaspoon sea salt Topping: 1/3 cup honey 2/3 cup finely chopped pecans 3 tablespoons rendered animal fat such as lard, or suet 1/2 teaspoon cinnamon Place whole butternut squash on baking sheet and bake at 350 degrees for about 1 hour or until tender. Cool completely, and remove seeds and skin. Purée butternut with maple syrup, coconut milk, vanilla, ginger, and sea salt in a food processor until very smooth. Spread in a greased 13-inch x 9-inch pan. Combine the topping ingredients in a small bowl. Sprinkle evenly over the purée. Bake at 350 degrees for 35 minutes. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ veggies-pumpkincurry Pumpkin Curry [Butternut Squash] 1/2 kg diced butternut pumpkin 1 finely chopped onion 1 finely chopped tomato 1/2 tsp mustard seeds 1/4 tsp tumeric 4 tblsp oil 400 ml coconut cream 200 ml water salt to taste coriander leaves for garnish Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly (approx 2 mins). Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft - this depends on how small or large your dish. Garnish with chopped coriander. This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it. From Signature Dish of LadyJane ~~~ veggies-italrundown Sister Fire's I-tal Rundown [Pumpkin and Carrots] Sister Fire runs a delightful open-air "garden of eating" above the beach at Fairy Hill. 6 cups coconut milk 1 pound pumpkin, peeled and cubed 6 carrots, finely sliced 5 pimento (allspice) berries 3 garlic cloves, minced 3 scallions, chopped 2 thyme sprigs 2 to 3 cups water 5 annatto seeds 1/2 Scotch bonnet pepper 1/2 medium tomato, diced Pour the coconut milk into a dutch oven, and at a low simmer reduce it by half. Add the pumpkin, carrots, pimento, garlic, scallions, and thyme. Add just enough water to simmer the vegetables without burning them. When the vegetables are almost tender, add the annatto, Scotch bonnet pepper, and the tomato and simmer about 10 minutes more before serving. Serves 8 Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ veggies-roastedcalabaza Roasted Calabaza 3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash 3 tablespoons olive oil 1 teaspoon salt 3/4 teaspoon pepper lime wedges Preheat oven to 475°F with racks in upper and lower thirds. Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long). Toss with oil, salt, and pepper, then divide between 2 large shallow heavy baking pans, spreading in one layer. Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes. Serve with lime. Maggie Ruggiero. From: Epicurious: Gourmet, September 2000 [archive.org] ~~~ veggies-butternutsquashfries Butternut Squash Fries Butternut Squash: The longer the trunk of it the better for getting more fries. I generally cut the bulb shaped part off and use it for butternut squash hash. Salt: Coarse sea salt is best Oil is optional but use sparingly or none at all if you can Parchment paper Pre-heat the oven to broil. Using a a strong vegetable peeler or knife. Peel the outside of the squash. Cut off the bulb shaped part of the squash. Cut the long part of the squash into skinny even fry like strips. They should be as uniform as possible for best results. If you make thicker fries you may need to bake them after the initial broiling at 400 degrees or till done Lay the fries out on a paper or flour sack towel. Sprinkle evenly with FINE salt and let sit for 30 minutes. This helps the squash to 'sweat' and pull some of the water out. When they are finished sweating pat dry. Another option is to Lay the cut squash out on a paper or flour sack towel. Allow to air Dry for an hour or two, even longer if you have the time. Sprinkle with a little coarse salt) Place the fries on reusable or disposable parchment paper. It is important to use parchment paper if you can. I have also found that using a glass dish makes them more soggy, so a cookie sheet would be best. Broil the fries for a few minutes on one side. You want them to start getting a little bit of a 'skin' but not to burn. Take the pan out of the oven and using a spatula flip the fries over. Do the same for this side. You will need to keep broiling and flipping a few times to ensue even browning and dryness. Everybody's oven is different, so cooking times will very. For this reason, it is normal to have some of the fries burn (the smaller thinner ones of the bunch, that's why uniformity is so important). You can take out the fries that finish early and continue to flip and broil till they are done. If you find that your broiler is too hot, you can lower the oven rack. Just remember, the goal is to cook the fries quickly (as you would in frying) That way the inside doesn't have time to get mushy. Also, gas broilers may be hotter than electric ones so make adjustments taking in to consideration your broiler. Butternut squash can burn easily, so toward the end of cooking keep a close eye on them or you will end up with a heap of charred squash. But don't take them out too soon either, be patient enough to let them get browned. When finished sprinkle lightly with salt (unless you used the quick method). Cool the fries slightly on a paper/flour sack towel, spreading them out so they are not laying on top of each other. This will make them get soggy. Eat and enjoy! I have made these a head of time and re baked them at around 450-500 degrees for a few min. They turned out pretty good that way. Hopefully you have a GREAT oven. If so, this will be a breeze. If you have an oven like mine however, you may need to remove some fries earlier than others and turn the pan a few times during cooking. From: The Urban Poser [recipe is no longer at the site] ~~~ veggies-roastedcarrots Roasted Carrots 12 carrots (1 lb) 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 2 tablespoons minced fresh dill or 2 tablespoons parsley 1. Preheat the oven to 400 degrees F. 2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. 3. Slice the carrots diagonally in 1 1/2-inch-thick slices. 4. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. 5. Transfer to a sheet pan in one layer and roast in the oven for 20 to 30 minutes, until browned and tender. 6. Toss the carrots with minced dill or parsley, season to taste, and serve. From Ina Garten/Barefoot Contessa on foodtv.com. Laura Leigh posted to Food.com ~~~ veggies-applesandcarrots Apples and Carrots 1 medium onion, chopped 1/2 cup olive oil 2 large apple, peeled and diced 6 medium carrots, thinly sliced 1/4 teaspoon nutmeg Brown onion in oil and add apples and carrots. Season with nutmeg, and salt and pepper to taste. Cover and simmer gently for about 20 minutes or until tender, serves 6. From: Natural Foods Cookbook by Maxine Atwater Adapted by Patti Vincent ~~~ veggies-gingerglazedcarrots Ginger Glazed Carrots 6 large carrots (or 2 lb bag baby carrots) 3 tablespoons olive oil 3 tablespoons pure maple syrup 1/2 teaspoon ginger Scrub, peel, and cut carrots into thin strips. Cook in boiling, salted water until tender. Drain. Preheat oven to 350° degrees F. Place carrots in a shallow pan; pour oilive oil over carrots. Drizzle with maple syrup and sprinkle with ginger. Bake 10-15 minutes. Serves 8. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ veggies-mykidsfavcarrots My Kids Favorite Carrot Recipe Slice 1 lb. of carrots into lengthwise quarters, and cut into 3" pieces. Saute in oil (toased sesame oil is good if you keep the heat medium. Don't let the oil smoke) until the carrots begin to soften. Stir in some peeled, sliced fresh ginger, a teaspoon or two of honey, and some sliced scallions. Saute about 5 minutes longer, garnish with black sesame seeds! Goes well with pork or chicken. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ veggies-pattiescarrots Patti's Carrots Steam baby carrots, then drizzle with just a bit of honey (dont over do the honey, it doesent take much). Add dill (I just shake a bunch on to taste) then mix. From Patti Vincent ~~~ veggies-carrotsuggestions Carrot Suggestions One of the things we like most about carrots is that they are enhanced by a wide variety of spices and herbs, so you can flavor them to match or contrast with whatever else you're having. We zap them (or boil if large quantity) and season with any ONE of the following (plus salt and pepper and often olive oil): dill (minced fresh or dried) cumin (powder) mace (grated nutmeg probably similar; haven't tried it) ginger (fresh, minced or shredded) Italian flat leaf parsley (we don't use the other parsley) From: aem@worldnet.att.net ~~~ veggies-carrotchipsfried Carrot Chips thinly sliced carrots few tablespoons of coconut oil Warm oil in a pan over medium-high heat. When the oil is hot, throw in the carrots. Let them cook for a while... Until they are partly browned and cooked all the way through. Cool on a paper towel for a little while. Sprinkle with a tiny pinch of sea salt. Another day, I cut the carrots into little sticks and made them into "fries." Those were really really good too. They reminded me of sweet potato fries. Deanna Eberlin At This Amazing Girl uses tallow rather than coconut oil when she makes hers, and I'm sure that's awesome too (but I don't have any tallow). Imagine making them and sprinkling on a little cinnamon as a sweet treat... or cumin and serving them as a side when you make curry. From: Emily at Joyful Abode [archive.org] ~~~ veggies-carrotsquashstirfry Carrot and Squash Stir-Fry 1 tablespoon margarine or cooking oil 1 clove garlic, minced 1/4 teaspoon dried basil, oregano, or Italian seasoning, crushed 1 medium carrot, cut into julienne strips (1/2 cup) 1 small zucchini/yellow summer squash, cut into julienne strips (1 cup) 2 medium leeks, thinly sliced (2/3 cup), or 2 green onions, thinly sliced (1/4 cup) Place margarine or cooking oil in a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoning in hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1 minute. Add zucchini and/or yellow squash. Stir-fry for 2-1/2 minutes. Add leeks or green onions and stir-fry about 1-1/2 minutes more or until vegetables are crisp-tender. Serve immediately. Makes 2 servings. Menu Idea: Serve these crisp garden vegetables alongside pork chops and garnish with some fresh basil. Adapted from Better Homes and Gardens [archive.org] ~~~ veggies-fivevegetablestirfry Five-Vegetable Stir-Fry 2 teaspoons oil 4 medium carrots, peeled, cut diagonally into 1/4-inch-thick slices 1 large onion, cut into 1-inch pieces 1 large red bell pepper, cut into 1-inch triangular pieces 3 cups small broccoli florets 3 cups sliced red cabbage 1/2 cup chicken broth 3 tablespoons chopped fresh mint Heat 1 tablespoon oil in skillet over medium-high heat. Add carrots, onion and bell pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper. From: Bon Appétit | August 1996. Found at: Epicurious [archive.org] ~~~ veggies-spicycarrotstirfry Spicy Carrot Stir-Fry 2-3 carrots Ginger knub the size of your thumb 2-3 cloves of garlic Teaspoon of cumin 1/2 teaspoon of cinnamon Tablespoon of olive oil Cut the carrot into thin rounds. Mince up the garlic and ginger. Add the garlic and ginger to the pan that's heated with oil. Stir it up until it's lightly browned. Add the carrots and mix them in. Add cumin and cinnamon. Let it cook until desired tenderness. Serve it up as a side dish, or mixed with a salad. From: Urban Organic Gardener ~~~ veggies-carrotscabbage Carrots Cabbage Saurkraut Walnuts Crackers 1 cup walnuts 2 carrots 1 cup mixed greens/arugula/spinach etc. 3 spoons saurkraut (made without salt) 1 cup fresh cabbage (cut into pieces) 2 cloves garlic 1 tomato Blend till the crumby consistensy, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough. For those who use Vitamix, change the speed to 4-5 in order to achieve a crumby consistency of your batter. Do not do it on 'High', otherwise the batter will be like cream. Cookies and crackers are much tastier if they are with chewy crumbs. From RawTimes.com, 9/18/97. ~~~ veggies-carrotturumuvepudu Carrot Turumu Vepudu 250 gms, 1/4 kg carrots, peeled and grated 1 large onion, finely chopped 2 green chilies, slit lenghwise (optional) large pinch coriander powder 1/4 tsp jeera-pepper powder [??] pinch of dried fenugreek leaves (Kasuri methi) (optional) 2 tbsps chopped coriander leaves (do not skimp of this) 1 tbsp grated fresh coconut for garnish (optional) salt to taste 1 tbsp oil For poppu/tadka/seasoning: 1/2 tsp mustard seeds 1/2 tsp cumin seeds few curry leaves pinch of asafoetida/hing/inguva Heat a tablespoon of oil in a cooking vessel, add the mustard seeds and once they dance around, add cumin seeds, asafoetida and curry leaves and saute for few seconds. Add the chopped onion and green chilies and saute for 3 minutes. Add coriander leaves and dried fenugreek leaves and saute for 2 minutes. Add turmeric powder and coriander powder and mix. Add the grated carrots, mix and saute on medium heat for 3 minutes. Reduce to low flame, place lid, let it cook, approximately 10 minutes. Keep checking in between, sauteing them so that they don't burn. The sautéed carrot will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 3 minute. Add salt and jeera-pepper powder and mix well. Add the grated coconut (optional ingredient) and combine. Turn off heat. Garnish with coriander leaves. Cuisine: Andhra From: Sailu's Kitchen ~~~ veggies-carrotcurry Indian Carrot Curry (Gadjar Kari) This Bombay dish is sweetened with bananas and raisins, quite different from European honey-glazed carrots. 1/4 c oil 1/4 c Chopped parsley or coriander 1 tb Cumin seeds or ground cumin 5 1/2 ts Yellow mustard seeds 5 1/2 ts Ground turmeric 1 ts Ground cardamom 1 ts Curry powder 1/4 ts Ground cloves 1/4 ts Cayenne (optional) 1 lb Carrots; sliced or cut into 1 Banana; peeled and sliced 1/4 c Golden raisins 1 c Water 1/2 ts Salt or to taste Pepper Heat oil in a large nonreactive saucepan over medium heat. Add cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne and saute until fragrant, about 30 seconds. Add carrots and saute until lightly golden, 3 to 5 minutes. Stir in bananas and raisins. Add water, salt and pepper to taste. Bring to a boil, cover and reduce heat to low. Simmer until carrots are tender but not mushy, about 20 to 25 minutes. Shake pan occasionally. Uncover, increase heat to medium, and cook, shaking the pan frequently, until most of the liquid evaporates and vegetables are glazed, 5 to 10 minutes. Garnish with parsley or coriander. Yields 4 side-dish servings. Recipe by: Presidents Choice Magazine Posted to JEWISH-FOOD digest by Bob and Carole Walberg on Sep 13, 1998 Via: BigOven ~~~ veggies-carrothalva Gajar Ka Halwa (Carrot Halva) 1 kg Carrots, washed and grated 1 quart Coconut milk 1 tsp Cardamom seeds, crushed 1/4 cup honey 6 tsp Ghee (or coconut oil) 4 tsp Raisins 4 tsp Almonds 4 tsp Pistachios Cook the grated carrots in coconut milk and keep stirring well. Add honey, mix well and cook till the honey has dissolved and all the coconut milk has been absorbed. Add ghee, raisins, and crushed cardamoms. Remove from heat and garnish with almonds and pistachios. by Mrs Annamma Philippose From: NewKerala.com [archive.org] ~~~ veggies-cassavamanioc Cassava- Manioc (Sweet) Cut in half, remove the woody centre, then cut into pieces and peel thickly. Wash well under running water. Although Sweet cassava can be eaten raw, is generally steamed, boiled, braised or sautéed. Warning - Bitter Cassava must NEVER be eaten raw and must be soaked and cooked to kill the toxic substance. However, it is unlikely that you will come across the bitter variety unless you live in an area where it is grown. Cassava is quite soft once cooked so is best kept to reasonable size pieces unless a recipe specifically states otherwise. The leaves cannot be eaten raw but can be prepared and cooked like cabbage, but for a little longer. Cooking times and suitable methods for cooking Cassava (Sweet): Bake/Roast: Chunks = 20 - 40 minutes. Toss in oil Boil: Cubes/Chunks/Thick Slices = 15 - 20 minutes Fry/Sauté: Slices, Cubes = best boiled first then deep fried until golden Microwave: Chunks, Cubes/Slices = 5 - 9 minutes (450g/1lb) Steam: Cubes/Chunks/Thick Slices = 20 - 25 minutes From: Recipes4us.co.uk [archive.org] ~~~ veggies-yucafries Cassava (Yuca) Fries 2 lbs cassava (yuca) Oil for deep frying Salt and pepper to taste Peel cassava (yuca) and cut into 4-inch pieces, lengthways. Add cassava to a pot, cover with water and bring to a boil. When the pot comes to a boil, season with salt to taste. Let cassava cook until fork tender. Drain cooked cassava well and let cool to handle. Cut cassava pieces in half and remove the stem in the middle. Cut the halved pieces into half-inch strips. Heat oil in deep pan until smoking hot. Working in batches, fry cassava until they are gently browned. Season with black pepper and a sprinkling of salt as soon as it is finished cooking. Serve just as you would, French Fries. From: The Spruce Eats ~~~ veggies-creamedyucagarlic Creamed Yuca (Cassava) with Roasted Garlic 2 1/4 pounds yuca (cassava) - peeled and cubed 1 head of roasted garlic 4 tablespoons of coconut oil 1 cup warm canned coconut milk pinch of grated nutmeg salt and pepper to taste Roast the Garlic: 1. Preheat oven to 450 Fahrenheit. 2. While the oven is heating, peel off as much of the garlic's papery skin as you can and cut off about 1/2 inch from the top of the garlic exposing the cloves. 3. Set the garlic on a square of tinfoil and drizzle olive oil over the top. Then wrap the garlic tightly with the foil. Bake for one hour. 4. Remove the garlic from the oven and allow it to cool before handling. 5. Squeeze the garlic out of the papery husks to use. Creamed Yuca (Cassava) Recipe Instructions: 1. While the garlic is roasting, peel and cube the yuca (cassava) for cooking. 2. Place the yuca in a saucepan and cover with salted water. 3. Bring to a boil, and then reduce to medium heat. Cover and simmer until the yuca is thoroughly cooked - about 20 minutes. (The yuca should be fork tender and slightly translucent.) 4. Remove the yuca from the heat and drain off the water. 5. Place cooked yuca in a bowl along with the coconut milk, roasted garlic, and oil. Mash together with a potato masher or whip using an electric beater. 6. Season with nutmeg, salt and pepper. 7. Serve warm. Adapted from The Spruce Eats ~~~ veggies-cattailsinfo Cattails Get the roots of the cattails. Peel away tough leafy layers to the tender core, about 1/2 inch in diameter and maybe 12 inches long. This can be eaten raw, like celery, or sliced into a salad. Or, cover the cores with boiling water and simmer about 10 minutes. You may pick the green bloom spikes of the cattails, remove sheathes, and boil in water until tender, and eat like corn-on-the-cob. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. ~~~ veggies-caulifloweractifry Roasted Cauliflower (ActiFry) 1 small head cauliflower, broken into florets 1 inch size salt and pepper to taste 1 teaspoon garlic powder 1 tablespoon oil Prepare your cauliflower into florets, place in zip lock bag, add salt, pepper, garlic powder and oil, shake well to evenly coat the floret. Place in ActiFry bowl, set to 15 minutes, press on and enjoy. Created by: Bergy. Found at Recipezazz ~~~ veggies-roastedcauliflower Cauliflower Popcorn - Roasted Cauliflower This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of! 1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower 4 tablespoons olive oil 1 teaspoon salt, to taste [this is way too much, can add after cooking] Preheat oven to 425 degrees. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls. [Do not cut into small pieces. They really shrink up.] In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly. Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown. (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste). Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it. Comments: - Cook less time. The one hour is way too long. - Add some crushed red pepper or a shake or two of garlic powder. - I used broccoflower and baked at 400F for 30 minutes, which was plenty. - Small flowerets took about 28 minutes, turning once. - It was a little greasy, so next time I'll use a little less oil. - I put the cauliflower in a zip lock bag, used garlic flavored olive oil, some garlic powder - I also mince about 4-6 cloves of garlic and tossed together with cauliflower, olive oil and salt. - Made 4 batches: 1 sprinkled with dill seed, 1 with fennel seed, 1 with caraway seed and the last but not least with slivers of garlic. By Julesong at Food.com ~~~ veggies-indianroastcauliflower Indian Spice Roasted Cauliflower This Indian spice roasted cauliflower represents one of the home cook's most valued things; a simple, easy and deliciously different vegetable side dish. Serves 4-6 Portions. 4 tbsp melted ghee or coconut oil 1 teaspoon cumin 1 tablespoon Garam Masala, or other Indian spice blend such as tandoori spice, or a curry spice blend 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, optional 1 head cauliflower, rinsed, cored, cut into 2-inch pieces Preheat oven to 425 degrees F. In a mixing bowl, combine the oil and spices, and whisk until blended. Toss in the cauliflower and use a spatula to coat completely with the oil/spice mixture. Distribute evenly on a lined baking sheet, and roast for 35-45 minutes, or until the stems are tender, and the edges are browned. Serve hot or warm. Adapted from: The Spruce Eats ~~~ veggies-mashedcauliflower Mashed Cauliflower My favorite substitute for mashed potatoes. 1 head cauliflower 1 C cashews (or macadamia nuts or pine nuts) 4 cloves garlic, finely chopped 1 T thyme 1 T bacon grease Soak nuts in water for at least 1 hour, then drain. In a medium skillet, saute garlic and thyme in bacon grease over medium heat until garlic is browned (about 10 minutes). Combine all ingredients in a blender or food processer and blend until smooth and fluffy. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ veggies-cauliflowercarrotstirfry Cauliflower and Carrot Stir-fry 3 Tbs. oil 1/2 head cauliflower, cut into small florets 3 carrots, sliced diagonally 2 scallions, sliced diagonally 1 Tbs. lemon juice 1/2 tsp. dill weed 1/4 tsp. salt Heat oil in wok until hot. Stir-fry cauliflower and carrots until crisp and tender, about 3 minutes. Add scallions, continue to cook for 1 minute. Add lemon juice, dill weed, and salt. Stir-fry until well-cooked. Shared by susie. From: www.recipe4living.com/recipes/cauliflower_carrot_stir_fry.htm [dead link] ~~~ veggies-cauliflowerfivespice Cauliflower with Bengali Five Spice 1-2 tbsp oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 tsp panch phoron 1 small cauliflower, cut into small pieces 1/2 tsp salt 1/4 teaspoon turmeric 1/4 cup canned coconut milk In a large pan, heat the oil until nearly smoking. Add the panch phoron and stir while it splutters Add in the chopped onion and garlic and stir fry until golden Add cauliflower. Stir for a few minutes. Add in the salt, turmeric, and coconut milk and stir until the spices coat the cauliflower Cover and cook over medium heat until tender (7-8 minutes). Variations: Some also add ginger and cumin powder. From: Bangladeshi Food and Recipes [archive.org] ~~~ veggies-indiancauliflowerscallionsmustard Indian Cauliflower and Scallions with Black Mustard Seeds 1 head cauliflower, about 1 1/4 pounds 2 small bunches of scallions 2 teaspoons black mustard seeds (found in Indian or Middle Eastern markets or spice shops) 2 teaspoons cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon turmeric 1/3 cup warm water (105F) 1/4 cup olive oil 1/3 cup chopped fresh coriander or 8 fresh curry leaves Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside. Trim the scallions and chop them, including the entire green part. Set aside. Measure out the spices and place them, as well as the water, right next to the stove. Heat the oil in a wok or a saute pan over high heat. When the oil is hot, add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds may splatter and sputter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower. Stir-fry the cauliflower until it's evenly coated with spice-infused oil. Add the scallions and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander, and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve. Serves 4 From: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith ~~~ veggies-indianstylecauliflower Indian Style Cauliflower 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon minced garlic 1 teaspoon ginger paste 1/2 teaspoon ground turmeric 1/2 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon garam masala salt to taste 2 pounds cauliflower 1 teaspoon chopped fresh cilantro Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking a few minutes stirring occasionally. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until cauliflower is tender. Adapted from: AllRecipes.com ~~~ veggies-indiancauliflowergreens Indian-Style Sauté of Cauliflower and Greens From the book Vegetarian Cooking for Everyone by Deborah Madison 1/4 cup ghee or coconut oil [needs high smoke point] 1 large onion, thinly sliced 2 small cauliflower, quartered and thinly sliced, including the stem Salt 2 tsp. chopped garlic 1/2 tsp. turmeric 1 tsp. ground cumin 1 tsp. ground coriander 1 tsp. mustard seeds 1 bunch spinach, stems removed 1 bunch watercress, large stems removed 1 small carrot, grated Juice of 1 lime Several pinches of garam masala Cilantro sprigs for garnish Heat 2 tablespoons of the oil in a wide sauté pan over medium-high heat. Add the onion and sauté until well browned, about 12 minutes. Remove and set aside. Melt the remaining oil in the same pan over high heat. Add the cauliflower, season with salt, and sauté until it begins to color in places, about a few minutes. Return the onion to the pan and add the garlic, and spices. Lower the heat and cook until everything is heated through. Add the greens, carrot, and 1/2 cup water. Cover and cook until the greens are wilted, about a minute. Season with lime juice and a few pinches of garam masala, then turn onto a platter and garnish with the sprigs of cilantro. Adapted from: http://www.culinate.com/content/3295/Indian-Style+Saut%C3%A9+of+Cauliflower+and+Greens ~~~ veggies-friedcauliflowersaffron Fried Cauliflower With Saffron 1 large Cauliflower, divided into florets 60 ml Ghee [or coconut oil] 1 pinch Saffron, ground 2 cloves Garlic, finely chopped 4 cm piece Ginger, cut into thin strips 5 ml Cumin, ground 2 Green chili peppers, seeds removed, cut into fine strips (optional) Salt to taste Black pepper, ground to taste Blanch the cauliflower in salted boiling water for 2-3 minutes then drain. Heat the ghee or oil in a large frying pan and fry the saffron, garlic, ginger, cumin and chillies for a few minutes. Add the cauliflower and fry gently for 10 minutes, stirring occasionally. Season with salt and ground black pepper and serve in bowls. From: Fine Dining Lovers blog ~~~ veggies-cauliflowerkurma Cauliflower Kurma 250 gm Cauliflower 1 Onion 2 Carrot 3 Green Chili (optional) 1 Small piece Ginger 1-1/2 tsp Red Chili powder (optional) 2 tsp Coriander powder 1/2 tsp Turmeric Powder 1 cup Coconut Milk Salt as required 1 cup Water 3 tsp Coconut Oil 2 stems Curry leaves Wash the Cauliflower and cut into Florets. Cut onion into small pieces. Also cut ginger and green chili. Then cut carrot into piece. In a pan pour coconut oil and let it heat. Fry onion until it becomes golden brown. Add cauliflower, carrot, ginger, green chili, red chili powder, coriander powder, turmeric powder, salt and water. Close the pan and allow it to cook. When cooked, add coconut milk, let it boil. Put curry leaves and remove from fire. by Mrs Annamma Philippose. From: NewKerala.com [archive.org] ~~~ veggies-cauliflowergingermustard Cauliflower with Ginger and Mustard Seeds 3 tablespoons paleo oil 2 teaspoons black mustard seeds (available at East Indian markets and some specialty foods shops) or yellow mustard seeds 2 teaspoons grated peeled fresh gingerroot 1/2 teaspoon turmeric 1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into in small flowerets about 1 inch in diameter 1 1/2 teaspoons fresh lemon juice, or to taste 3 tablespoons chopped fresh coriander if desired In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, for 6 to 10 minutes, or until the cauliflower is just tender. Season the cauliflower mixture with the lemon juice and salt and pepper and stir in the coriander. Comments: Lemon and coriander are a must. From: Epicurious [archive.org] ~~~ veggies-indianspicedcauliflower Indian-Spiced Cauliflower 1/2 cup walnuts 4 tablespoons olive oil 1 head (about 1 1/2 pounds) cauliflower, broken up into small florets 1/2 teaspoons chili powder (optional) 1 teaspoon turmeric 1 tablespoon garam masala 1/4 teaspoons cayenne pepper (optional) 1 1/4 cup vegetable stock 3 tablespoons tomato paste (or mashed butternut squash or canned pumpkin) 1/4 teaspoons Kosher salt Preheat oven or toaster oven to 350 degrees F. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside. In a medium skillet, heat olive oil over medium-high heat. Lightly brown cauliflower, stirring frequently, then remove from skillet and transfer to a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the hot pan, and toast lightly, about 30 seconds. Immediately add the vegetable stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for 2 minutes. Garnish with ground walnuts and serve. From O, The Oprah Magazine. Found at Delish Recipe Finder ~~~ veggies-indiancauliflower Indian Cauliflower One large head of Cauliflower cut into one inch cubes 1/4 cup oil - Give or take a bit - this isn't rocket science 1 Tablespoon black mustard seeds 10 fresh curry leaves (optional) 1 Tablespoon fennel seeds 3 cloves garlic smashed and finely cut 1/2 teaspoon turmeric a pinch of red chilli powder (optional) 1/2 teaspoon salt Pour the oil into a pan over medium heat. Throw in the mustard seeds, curry leaves and fennel seeds. The mustard seeds will begin to pop. When they do, add the cauliflower and move it all around in the pan for a few minutes. Now add the garlic and fry for a further couple of minutes. The cauliflower will begin to cook through. You want the florets to be cooked through but still have a bit of resistance. Some of the smaller pieces will become nice and crispy. At the end of cooking, add your turmeric, chilli powder and salt. Adapted from: Great Curry Recipes ~~~ veggies-gobi Gobi - Spicy Indian Cauliflower 2 tablespoons oil 1 teaspoon whole mustard seed 1" piece of fresh ginger, peeled and chopped 1 onion, chopped 1 teaspoon turmeric salt and pepper 1 tablespoon cilantro leaves, chopped juice of 1/2 lemon 1 large head cauliflower, broken into florets Heat oil in large skillet. When hot, add mustard seed. When popping stops, add onion and ginger. Fry for 3 minutes. Add cauliflower, turmeric, salt and pepper, and lemon juice. Cover and cook on low heat for 20-25 minutes, until tender. Sprinkle with cilantro leaves. By Debora Pinzur. From: Tastebook [Insecure link: https://www.tastebook.com/recipes/2586690-Gobi-Spicy-Indian-Cauliflower] ~~~ veggies-cauliflowerthoran Cauliflower Thoran 250 gm Cauliflower 2 tablespoon Oil 1/2 teaspoon Mustard seed 2 desert spoon Shallot (finely chopped) 1/4 teaspoon Pepper powder 2 desert spoon Grated coconut 4 Green chili (slit in half) (optional) 1 stem Curry leaves Salt as required Cook the cauliflower in little water and salt. In a pan, heat oil, splutter mustard seeds. Add chopped shallot, green chilli, pepper powder, curry leaves and sauté. Now add grated coconut and cooked cauliflower and cook on a low flame. Sprinkle little pepper powder and remove from fire. by Mrs Annamma Philippose. From NewKerala.com [archive.org] ~~~ veggies-roastedleekscauliflower Roasted Leeks and Cauliflower, Indian Style Makes 10 servings 1 head cauliflower, finely chopped up 3 medium stalks of leeks, or 1/2 lb, trimmed and finely chopped 2 tablespoons oil 1 teaspoon cumin seeds 4 cloves garlic, minced 1 tablespoon ginger root, minced 2 Serrano peppers, minced (optional) 2 teaspoons red Chilli powder (optional) 1 teaspoon coriander powder 1/2 teaspoon turmeric 1/2 teaspoon dried mango powder (available at any Asian/Indian grocery) 1/2 cup water 3/4 teaspoon salt, or more or less to taste 1 teaspoon lemon juice Heat the oil in a large, deep skillet over medium heat. When oil is hot, add cumin seeds and let them sputter. Then add garlic, ginger, serrano peppers, red chilli powder, coriander powder, turmeric and fry for about a minute. Add cauliflower and leeks to pan and stir well to combine with all the spices. Add salt, dried mango powder, and stir to combine. Add the water to the pan, adding more if necessary, to cover at least the bottom 1/4 of the skillet. Put the lid on and let the vegetables cook for about 4 or 5 minutes, until softened. Then remove the lid and open fry for about 10 minutes, until all the water has evaporated and the mixture has become fairly dry. Stir in lemon juice, check salt, then remove from heat. From: Petit Chef [archive.org] ~~~ veggies-garlicflan Roasted Garlic and Cauliflower Flan garlic cloves cauliflower (or celery root or whatever) few eggs stock salt and pepper Simply roast garlic by putting unpeeled cloves in a heavy saute pan over medium heat and turning them occasionally until soft (don't worry about the burned spots, they taste great). Then blanch cauliflower (or celery root or whatever) in salted boiling water, or steam until soft. Purée in a food processor along with a few eggs. Thin with stock if necessary. Season with salt and pepper. Chop the garlic up and mix it in. Pour into greased ramekins and bake in a bain marie at 325 or 350 until done, usually about 40 minutes or so. These are great and everyone loves them. Roasted garlic done this way is a great flavor. By Richard Geller. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ veggies-cookceleriac How To Cook Celeriac This vegetable is also called celery root or turnip-rooted celery, or knob celery. Only the root is used for cooking purposes as the stalks and leaves have a bitter flavor. The root, however, has a delicate, delicious flavor very similar to that of the true celery. Preparation: Cut off leaves, stalks and root ends and discard. Wash the root thoroughly, scrubbing with soft vegetable brush. Some prefer to "peel" the outer layer before cooking. Pare thinly; if small, cut in halves or quarters; if larger, slice thin; many people prefer this sliced regardless of size and tenderness. Cooking: Cover bottom of the pot with boiling water to depth of 1 inch; add 1/2 teaspoon of salt; cover tightly and bring to rapid boil; add prepared celeriac, cover tightly and cook for 10 to 35 minutes, or until just tender. How Long To Cook: Cooking time depends upon age and size of the vegetable: very young roots sliced thin will only require approximately 10 minutes, larger older roots, cut in thicker slices, would require 25 to 35 minutes. You can also cut into chunks and roast in the oven for about 40 minutes. Source: Vegetable Cook Book, McFayden Seed Co. Ltd. (1948) Taken from: Tipnut [archive.org] ~~~ veggies-mashedceleriac Mashed Celery Root (Celeriac) Celery root (approx. 1 lb.) 1 tbsp. olive oil dash of salt and pepper Peel the celery root and chop into 1" cubes. Put into a medium sauce pan and cover with water. Boil for about 10 minutes, or until soft. Drain thoroughly and mash (preferably with a stick blender) until smooth. Stir in olive oil and season with salt and pepper. Submitted by ~PENNY~ to: SparkPeople ~~~ veggies-celeryrootchili Celery Root in Chili Tamarind Sauce 1 celery root, peeled and cut into large chunks 3 dried red chilies (optional) 1 1/2 teaspoons cumin seeds 8 garlic cloves 4 tablespoons olive oil 2 tablespoons tomato paste (or use canned pumpkin/butternut) 2 - 4 tablespoons tamarind concentrate 1/4 teaspoon asafoetida Put the celery root pieces into the saucepan and cover with water. Bring to a boil and cook until the pieces are tender. You should be able to insert a sharp knife into a chunk and have it come out cleanly, without the chunk disintegrating. Drain the celery root and douse thoroughly with cold water to stop the cooking. Soak the chilies for about 5 minutes in warm water. Drain the chilies and transfer them to the mini-prep. Add the cumin, garlic, tomato paste and tamarind and grind to a paste. Heat the oil in the saucepan. Add the spice paste and cook until the oil starts to separate out from the paste. Stir constantly; you don't want this to burn. Add the asafoetida and the celery root pieces. Stir to coat, cover and simmer 5 minutes. Recipe Source: Best Ever Curry Cookbook by Mridula Baljekar, p. 108 From: Fearless Kitchen: Helping people feel confident in their kitchens. [archive.org] ~~~ veggies-chayotesidedish Chayote Squash Side Dish 1 tablespoon olive oil 1 clove garlic, minced 1 chayote squash, cut into 1/2-inch strips 1/2 teaspoon salt ground black pepper to taste 1/4 teaspoon red pepper flakes (optional) 1 tablespoon lime or lemon juice Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, and red pepper flakes. Stir together and cook 2 to 3 minutes. Add lime juice to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt if needed. Comments: May need more cooking time. Can also add ginger or onions. From: AllRecipes ~~~ veggies-chayoteonions Chayote and Onions 2 chayotes 2 medium white onions 3 tablespoons coconut and/or olive oil 1/2 teaspoon oregano (dried) (or use 2 tbsp fresh cilantro) 1/4 teaspoon salt 1/4 teaspoon pepper Pare and seed the chayote. Cut lengthwise into 1/2-inch thick slices. Cut onions lengthwise into halves. Cut halves lengthwise into 1/4-inch slices and separate into slivers. Heat oil in a skillet over medium heat until foam subsides. Add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes). Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes). Add salt and pepper. From: Food.com ~~~ veggies-sauteedchayotes Sautéed Chayotes 3 chayotes 2 large garlic cloves, coarsely chopped 1 teaspoon oregano, crumbled 1/2 teaspoon salt, or to taste 2 tablespoons oil Peel and seed the chayotes and cut into 1/2-inch dice. Place in a medium-size saucepan, cover with cold water, bring to a boil over high heat, and cook for 5 minutes. Have ready a large bowl filled with ice water. Drain the chayotes and quickly plunge into the ice bath to stop the cooking. Drain well. Set aside in a bowl. With a mortar and pestle or the flat of a heavy knife blade, crush the garlic to a paste with the oregano and salt. Toss well with the diced chayotes. Let stand until ready to serve. In a medium-size skillet, heat the oil over medium-high heat until rippling. Add the chayotes with the garlic mixture that clings to them and cook, stirring constantly, until the moisture has evaporated, about 5 minutes. Serve at once. By Zarela Martinez at Cookstr [archive.org] ~~~ veggies-chayotekeralastyle Chayote Kerala-Style Curry 1 Chayote, peeled, diced 1 cup canned coconut milk 4 tablespoons Coconut, grated 1/2 cup Onions, chopped + a few slices for tadka 1/4" Ginger, finely chopped 2-3 cloves Garlic, finely chopped a pinch Mustard seeds 1 Dried red chilli, coarsely broken (optional) 1 sprig Curry leaves a pinch Turmeric powder 1/2 teaspoon Red chilli powder (optional) 1 teaspoon Cumin seeds Salt to taste Dice the chayote, place it in a pressure cooker, add a pinch of turmeric and salt. Add water and pressure cook until the first whistle goes off. While the chayote is cooking, let's prepare the coconut mixture. Blend coconut, coconut milk, onions, and cumin seeds into a fine paste. You may add some water, if required. Once the chayote is cooked, drain off the excess water. Add the coconut mixture to the pressure cooker and cook in medium heat, uncovered. The curry should thicken in 10 minutes. Continue simmering while you prepare the tadka (next step). In a small pan, add some oil. Splutter mustard seeds and fry the dried red chilli when the oil is hot enough. Now add curry leaves, a few slices onion, ginger, and garlic. Saute this mixture for a few minutes. Add a pinch of turmeric and red chilli powder to this. Immediately, transfer the contents of this pan into the curry in the pressure cooker, and mix well. Bring to a boil and switch off the heat. Adapted from: Black-haired Genie [archive.org] ~~~ veggies-roastingchestnuts Roasting Chestnuts Needed: A chestnut-roasting pan, which is a thin-guage skillet with quarter-inch holes punched through the bottom -- quite a few. Make a cut in the rounded side of each chestnut to keep them from exploding as they heat, put them in the pan, and set the pan over coals or a gas burner (low-medium flame; I've found it's much easier to clean up if you put a sheet of aluminum foil on your stove under the burner). Sprinkle the chestnuts with a little water, cover, and shake often to keep them from burning. They'll be done in about 8 minutes or so -- the skins pull back from the cuts and they look done. Wrap them in a couple of old towels, squeeze them to crush the skins, and let them steam in their own heat for 3-5 minutes. From: Kyle in rec.food.cooking on Oct 26, 1998. ~~~ veggies-daikonspicycoconut Daikon in Spicy Coconut Milk 2 medium or 3 small daikons (with green leafy tops still on), skin peeled, sliced lengthwise and cut into 1/4" thick half moons. Chop leaf tops up into 1" pieces. 3 Tbsp coconut oil 3-5 shallots, depending on size 3-4 garlic cloves 1/4 cup dried shrimp (rehydrated in some water, save water) 2 big red chillies (like Serrano) and 1 Thai bird's eye chilli (optional) 1 tsp shrimp paste, optional 1.5 cups water (including the water saved from soaking the dried shrimp) 1 cup coconut milk salt to taste Pound in a mortar or blend shallots, garlic, dried shrimp, chillies and shrimp paste till you get a paste. In a wok, or heavy bottomed pan, heat up oil over medium high. Once the oil is hot, add spice paste and stir around making sure not to burn it. If it looks like it is drying out or burning, add more oil and lower heat. Stir-fry until the spices are fragrant. Add the water (I normally throw in the shrimp water, then add the rest of the water to make a cup and a half). Stir and let it come to a boil. Add daikon (just the root part) to the spice paste and water and stir around. 6. Let this mixture come to a boil again then lower heat to simmer. Simmer for about 15 minutes, stirring every so often, until daikon has softened (they should look a little translucent). Add the green leafy tops and continue to simmer for another 3-5 minutes. Add coconut milk and stir to incorporate. Bring back up to a boil and then turn to lowest heat so as not to curdle your coconut milk. Finally, season with salt to taste. Simmer for a final 2-3 minutes and dish out. From: House of Annie ~~~ veggies-roasteddaikon Roasted Daikon Radishes 2-3 daikon radishes 1 bag of baby carrots for less preparations 1 whole onion salt pepper olive oil 1 clove garlic Turn oven to 350 degrees. Drizzle and slather olive oil evenly on a flat baking pan. Then peel and cut the daikons into 1/4 thick round slices. Try to be consistent with the cutting so that it can cook evenly. Spread it evenly on the baking pan. Chop the onion into big chunks and spread it along with the baby carrots onto the baking pan Mash the garlic and throw it on top of the vegetables. Season the vegetables with salt and pepper and drizzle additional olive oil to cover Put it in the oven and let it bake for about 45-60 min. uncover. From: Group Recipes ~~~ veggies-daikonmashed Daikon as a Substitute for Mashed Potatoes 2 lb. daikon radish 2 tbsp salt 1/4 cup coconut oil 1/2 cup canned coconut milk Freshly ground black pepper (to taste) Garlic powder (to taste) Wash the outside of the daikon radish under cold running water. Pat the daikon dry with clean paper towels or disposable kitchen towels. Fill a large saucepan or stockpot halfway with cold water. Add 2 tbsp. sea salt or kosher salt to the pan. Chop the daikon radish into small pieces with a large knife. Add the radish to the saucepan or stockpot. Bring the water to the boil over high heat with the pan covered. Continue boiling the daikon pieces until they fall apart when poked with a fork. Strain the daikon pieces in a fine-mesh sieve to remove all of the water. Allow the radish to rest in the sieve for 5 minutes to fully drain. Place the pieces of radish back in the saucepan or stockpot. Add the oil, the coconut milk, salt, freshly ground black pepper and garlic powder to the saucepan. Mash the radish and contents of the saucepan or stockpot with a potato masher. Transfer the mashed daikon to individual serving plates or a large serving bowl. Serve hot. Tip: You can add additional seasonings and spices like dried or fresh herbs to the daikon mash if you want. Adapted from: Leaf, was eHow ~~~ veggies-sauteeddaikon Sautéed Daikon Mild flavor of the daikon shines through when lightly sautéed. 1 tablespoon oil 1 medium daikon, cut in large rectangular pieces 1-2 chive straws, thinly sliced Place sauté pan over high heat. Once pan is thoroughly heated, add oil. Allow oil to heat thoroughly, then quickly add cut daikon pieces. Do not stir. Cook daikon on one side for 2-3 minutes or until light brown. Using tongs, rotate daikon pieces a quarter turn, and cook until light brown. Repeat process until all sides are seared light brown. Transfer to a serving platter; sprinkle with salt and sliced chives. Original recipe by Anna Monette Roberts. From: PopSugar [archive.org] ~~~ veggies-bhurtha Indian Eggplant - Bhurtha 1 eggplant 2 tablespoons oil 1/2 teaspoon cumin seeds 1 medium onion, sliced 1 teaspoon chopped fresh ginger 1 large tomato - peeled, seeded and diced 1 clove garlic, minced 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/2 teaspoon salt, or to taste ground black pepper to taste 1/4 cup chopped fresh cilantro Preheat the oven's broiler. Rub oil on the outside of the egg plant. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve. From: AllRecipes ~~~ veggies-bharvaanbaingan Bharvaan Baingan 6 baby eggplants washed, stalk trimmed and partially slit into quarters 2 tsps coriander powder 1 tsp cumin powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder (optional) 3 tbsps grated dessicated coconut 1 tsp very finely chopped garlic Small marble-sized lump of tamarind soaked in a small bowl of warm water 3/4 tsp black mustard seeds 6-8 curry leaves 2 dry red chillies (optional) Salt to taste 3-4 tbsps coconut oil Chopped fresh coriander to garnish 1. Put the coriander, cumin, turmeric, red chilli powders, coconut and chopped garlic in a bowl and mix. 2. Squeeze the tamarind that has been soaked in the warm water so as to remove all the pulp from it and into the water. Strain and throw away the pith. 3. Add this tamarind pulp to the spice mix a little at a time to get a thick paste. Add salt to taste and mix well. 4. Fill the slits in the eggplants with this spice paste. Keep aside. 5. Heat the oil in a pan (on a medium flame) till hot. Now add the mustard seeds, dry red chillies and curry leaves and cook till spluttering stops. Now add the eggplants and gently stir. 6. Cook till the eggplants are done. Stir occasionally but do it gently so as to avoid knocking the filling out of the eggplants. 7. Garnish with chopped fresh coriander From: THe Spruce Eats ~~~ veggies-shahibaingan Shahi Baingan - Eggplant with Dried Fruit 3-4 tbsps of melted ghee or coconut oil 1 large onion, sliced thin 10-15 cashews, roughly broken into bits 15 raisins or sultanas 500 gms eggplant, cut into 2" thick slices and then cut into 2" cubes 1 large onion, chopped fine 2 large tomatoes, chopped fine (or canned pumpkin/butternut) 1 tsp garlic paste 1 tsp ginger paste 2 tsps coriander powder 1 tsp cumin powder 1 tsp garam masala 1/2 tsp tumeric powder 1/2 tsp red chilli powder (optional) Salt to taste Chopped fresh coriander to garnish Heat a deep pan on medium and add the melted ghee to it. Now add the bits of nuts and raisins and fry till the nuts are golden. Remove them from the ghee with a slotted spoon and keep aside on paper towels for later. Fry the thinly sliced onion in the same way (in the same ghee as above), till golden. Remove from the ghee with a slotted spoon and keep aside on paper towels for later. The fried nuts and these onions will form the garnish along with the chopped fresh coriander. In the same ghee, fry the finely chopped onion till it is soft and translucent. Add the ginger and garlic pastes and fry for 1 minute. Now add the chopped tomatoes and all the powdered spices. Fry till the tomatoes become pulpy and the oil begins to separate from the masala. Add the pieces of eggplant and add 1/2 cup of water over them. Stir to coat well with the fried masala. Cook till done but not mashed. Keep checking the eggplant as it cooks and stir gently to prevent mashing pieces. Add salt to taste and stir. When done the dish must have a thick and minimal gravy. Adjust (adding or drying off) water during the cooking process to get this consistency. Garnish with chopped fresh coriander and serve piping hot From: www.thespruceeats.com/eggplant-curry-with-dried-fruit-1957987 [dead link] ~~~ veggies-bangankabhurta Bangan ka Bhurta (Indian Eggplant) 1 eggplant 1 teaspoon oil 1 medium onion, chopped 2 Roma (plum) tomatoes, chopped 1/4 teaspoon ground cayenne pepper 1/4 teaspoon salt 1/4 teaspoon pepper 4 sprigs chopped fresh cilantro Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched. (The eggplant may also be scorched in the open flame of a gas burner.) Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve. From: AllRecipes ~~~ veggies-begunbhaja Begun Bhaja (Bengali Eggplant Fry) 2 Eggplants 3/4 teaspoon Turmeric powder Salt as per taste 4 teaspoon Mustard oil Wash and cut eggplant vertically into long slices of 1 to 2 centimeters thick. Mix turmeric powder with salt and apply lightly on the cut sides of eggplant slices; leave it for ten minutes. Heat a flat tawa; grease it nicely with mustard oil; place the eggplant slices and cook only in low flame; apply few drops of mustard oil on the surface of eggplant slices. Turn the sides of eggplant slices in between; cook till golden brown. Now tasty Begun Bhaja (Bengali Eggplant Fry) is ready. From: Cook @ Ease: Cooking Tips, Recipes, Food News ~~~ veggies-tastybroccolibegun Tasty Broccoli Begun 2 eggplants 1 cup Broccoli florets 5 pods Garlic, crushed 1 chopped Onion 1 chopped Tomato (or canned pumpkin/butternut) 5 slited Red chillies (optional) 1 tsp Chilli powder (optional) 1/2 tsp Cumin seeds 1/2 tsp Turmeric powder 1/2 tsp Black pepper powder Salt to taste 2 tbsp coconut oil 1. Cut the eggplant into 1 inch cubes. 2. Heat oil in a pan, add the cumin seeds, when crackles, add the onion and saute until onion turns to soft. 3. Add the tomato, chillies, turmeric powder, salt and saute for 3-4 minutes until tomato gets tender. 4. Add the eggplant, mix well and cook for 5-6 minutes. 5. Add the broccoli, chilli powder, pepper powder and cook for 7-8 minutes until cooked well. 6. Garnish with coriander leaves and serve hot. Sulekha.com [Dead link: http://food.sulekha.com/tasty-broccoli-begun-id2811-32749-recipe.htm] ~~~ veggies-cheikhelmehchi Cheikh el Mehchi (Stuffed eggplants) eggplants paleo oil fried onion minced meat pine nuts tomato paste water lemon juice or pomegrenate sauce Half peel eggplants and fry in paleo oil till brown. Place in pyrex pan. Slit and stuff with fried onion, minced meat and pine nuts. Dilute tomato paste in water and add to eggplants. Cook in hot oven till done. Add lemon juice or pomegrenate sauce to taste. Adpated from: Assouk.com: Free Lebanese Recipes ~~~ veggies-ratatouille Ratatouille 1 small eggplant 1/4 cup olive oil pepper 4 tomatoes, chopped 2 small zucchini 1 medium onion, sliced 1/4 cup parsley, minced 2 cloves garlic, minced 1 green pepper, sliced Peel eggplant, slice 1/4" thick. Cover and weigh down. Let stand for 30 minutes while you prepare other veggies. The drain the eggplant, dry on towel, cut slices into quarters. Heat half the oil, fry the eggplant and remove. Add remaining oil, fry garlic, onions and peppers until softened. Place tomatoes on top of onions, cover pan, and cook 5 minutes. Take cover off, raise heat, cook 5 minutes more without cover. Stir in minced parsley. Arrange a layer of tomato mixture on the bottom of a 2 quart casserole dish. Cover with a layer of sliced zucchini, and half the eggplant. Put half of the rest of the tomatoes on, then the remaining eggplant and the rest of the zucchini. Finish with layer of tomatoes. Bake about 30 minutes at 350F. From The New Farm Vegetarian Cookbook ~~~ veggies-italiancaponata Italian Caponata 2 c cubed peeled eggplant 1 t kosher salt 4 T olive oil 1 c chopped onion 1/2 c chopped green bell pepper 1/2 c chopped red bell pepper 3/4 c chopped celery 2 c drained canned plum tomatoes, chopped (reserve juice) 1/2 t ground black pepper 1/2 t dried oregano 1/2 t dried basil 1 T minced garlic 1 T chopped fresh Italian parsley 1/2 c chopped pitted Calamata or Gaeta olives 2 T capers, drained Place eggplant in colander, sprinkle with salt and let drain for 1 hour. Heat 2 T oil in large flameproof casserole or dutch oven. Pat eggplant dry and add to the casserole. Saute over medium heat until soft and lightly browned, 10 min. Using slotted spoon, remove eggplant and set aside. Add remaining oil, then onion, bell peppers, and celery to casserole. Saute over medium heat until the vegetables are softened, 10 minutes. Return eggplant to casserole. Add tomatoes, pepper, oregano, basil, garlic, parsley, olives, and capers. Simmer until the veges are tender, 45 minutes.If the mixture starts sticking while cooking, add reserved juice in small amounts. Serve hot or at room temperature. I make multiple recipes of this and freeze in serving sizes. From: Epicurean.com ~~~ veggies-greekcaponata Greek Caponata 1 (14.5-ounce) can diced tomatoes with their juice 2 zucchini, cut into 1-inch rounds 2 summer squash, cut into 1-inch rounds 2 tomatoes, cut into wedges 1 large Japanese eggplant, cut into 1-inch rounds 1 red onion, peeled and cut into 1-inch wedges 1 potato, peeled and cut into 1-inch cubes 3 garlic cloves, minced 1/4 cup extra-virgin olive oil 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano Preheat the oven to 400 degrees F. Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes. Recipe courtesy Giada De Laurentiis. Show: Everyday Italian Episode: Greek Fusion. From: FoodNetwork.tv ~~~ veggies-vegcaponata Vegetable Caponata Caponata, the traditional Sicilian condiment of eggplant, tomato, and anchovies, is a dark and mysterious concoction. This makeover is lighter, fresher in appearance-and vegetarian. With the inclusion of several garden vegetables, it resembles a ratatouille in both appearance and flavor. The recipe makes use of the season's final harvest of summer squash, eggplant, and tomato. 1 Tbs. olive oil 2 cups diced onions 6 medium cloves garlic, minced 1 tsp. dried oregano 1 tsp. red pepper flakes 1/2 tsp. salt 4 cups diced eggplant 3 cups diced zucchini 1 cup diced red bell pepper 1 cup diced yellow summer squash 1/4 cup vegetable broth, plus additional if needed 2 cups halved, seeded and diced tomatoes 1 1/2 cups drained, pitted and minced kalamata olives 1 cup chopped flat-leaf parsley 1/2 cup drained, minced capers In large, heavy pot or Dutch oven, heat oil over medium heat. Add onions, garlic, oregano, pepper flakes and pinch of salt and cook, stirring occasionally, until onions are softened, about 4 minutes. Add eggplant and cook, stirring occasionally, 3 minutes. Stir in zucchini, bell pepper, squash, broth and remaining 1/2 teaspoon salt. Mix well. Cover pot with tight-fitting lid and cook until vegetables are tender, about 10 minutes. After 5 minutes, check that some moisture remains in pot and vegetables aren't sticking to bottom. If necessary, add a little more broth. Uncover pot and stir in tomatoes, olives, parsley and capers. Cook uncovered, stirring occasionally, 2 minutes. Serve hot. From: Vegetarian Times ~~~ veggies-siciliancaponata Sicilian Caponata 1 tablespoon olive oil 1 large onion, diced 4 or more garlic cloves, chopped 1 anchovy, mashed (optional) 1 large globe eggplant, tip and tail trimmed, skin on, cut into very small dice (the smaller it is, the easier it will be to spread) 2 large fresh tomatoes, diced small 3 tablespoons red wine vinegar 2 tablespoons capers Salt and pepper to taste OPTIONAL Kalamata olives (can be added with the tomato) Fresh basil (can be stirred in after caponata is cooked and cooled) Toasted pine nuts (these are traditionally used to sprinkle on top) In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion, garlic, anchovy and eggplant as they're prepped, stirring to coat with fat each time. Cook, stirring often, until eggplant has softened and become slightly brown, about 15 minutes. Add the tomato, vinegar and capers. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste. Serve warm, at room temperature or refrigerate and serve cold. TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Bon Appétit, August 2005 and Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger From: A Veggie Venture (Blog) ~~~ veggies-siciliancaponatasalad Sicilian Caponata Salad Salting eggplant for this traditional Sicilian dish is unnecessary provided that the eggplants you are using are firm and not too big. Leftover caponata can be used to make microwaved cod Niçoise or soupe au pisto. 2 medium-size firm eggplants, diced 1 1/3 cups diced celery 1 1/3 cups chopped onion 1 large green pepper, stemmed, seeded and diced 1/4 cup virgin olive oil 2 cloves garlic, finely chopped 2 cups chopped peeled and seeded plum tomatoes 2 teaspoons dried basil 1/2 teaspoon dried oregano 1 1/2 tablespoons minced anchovy 1/3 cup chopped green olives 1 1/2 tablespoons capers 3 tablespoons chopped flat-leaf parsley 3 tablespoons lemon juice In a large skillet, cook the eggplant, celery, onion and green pepper in the olive oil over moderate heat for about 5 minutes, until they lose their raw look, stirring frequently. Add the garlic, tomatoes, basil and oregano. Cook until the vegetables are tender, about 10 minutes. Remove from heat and stir in the anchovy, olives, capers, parsley, lemon juice and a sprinkling of salt and pepper. This recipe is part of Andrew Schloss's Sunday Dinners [archive.org] Adapted from: Cookthink.com [archive.org (scroll down)] ~~~ veggies-howtoroastfennwl How to Roast Fennel 3-4 medium bulbs of fennel Olive oil Salt and pepper to taste Preheat your oven to 425 F. Trim your fennel bulbs. Cut off the stalks and fronds and remove the base. Don't cut too deeply into the bulb when removing the base or you'll make it difficult to cut your fennel into wedges in the next step. Cut your fennel bulbs into wedges. Do this by first cutting each bulb in half, then cutting each half in half again so that you have quarters. If your fennel bulb quarters are still larger than you'd like, cut each in half again. Toss the fennel wedges with the olive oil, salt and pepper on your cookie sheet. Make sure they're evenly coated with the olive oil; use your hands. Sprinkle lightly with salt and pepper to finish. Place the pan in a preheated oven for 15 minutes. Check the progress of your fennel to see if it requires more time. When your fennel is golden brown and soft, and your house smells almost unbearably delicious, it's almost done. Turn the oven off, allowing these final five minutes of cooking to be conducted solely through the residual heat in your oven. Serve immediately. From: Our Everyday Life, originally eHow [archive.org] ~~~ veggies-roastedfennel Roasted Fennel 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces Olive oil lemon juice Preheat oven to 400°F. Rub just enough olive oil over the fennel to coat. Sprinkle on some lemon juice, also to coat. Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize. From: Simply Recipes ~~~ veggies-roastedgarlic Roasted Garlic Garlic becomes sweet, mellow, and nutty when roasted. Squeeze the flesh out of the cloves and spread on something for a great appetizer or side dish. 2 whole heads garlic 1 Tbsp. extra virgin olive oil 1/2 tsp. salt (optional) dash white pepper Preheat oven to 375 degrees F. Remove some of the papery skins from the garlic heads. Cut off the top 1/2" to expose the cloves. Place garlic on baking sheet and drizzle with the olive oil; sprinkle with salt and pepper. Cover with foil and bake at 375 degrees F for 55-60 minutes until garlic is soft and golden brown. Let cool and store in refrigerator. By Linda Larsen. From The Spruce Eats ~~~ veggies-roastedgarlic2 Roasted Garlic garlic bulbs olive oil Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. From: Simply Recipes ~~~ veggies-bakedgarlic Baked Whole Garlic 4 whole heads of garlic 1/2 cup olive oil (approx.) pepper 1 teaspoon thyme leaves Preheat the oven to 275. Slice the top (1/4 inch) from the heads of garlic and rub to remove some of the papery skin from the outside, taking care not to separate the cloves. Put the heads in a baking dish that will just hold them. Pour the olive oil over each, add the pepper and thyme. Cover and bake for about 30 minutes. Remove the cover and continue to bake for about 1-1 1/2 hours longer. The garlic mellows and turns creamy as it bakes, and should be very tender. To eat, squeeze one clove at a time out of the skins. From The Fannie Farmer cookbook, via Vickie at WWA.com ~~~ veggies-kadgicoconut Kadgi Coconut Curry 4 raw jackfruit 4 onion 6 tomatoes 2 tbsp ginger garlic paste 4 tbsp red Chilli powder 2 tbsp coriander powder 4 green chillies (cut it in middle) pinch turmeric powder 6 tbsp coconut paste salt Seasoning Ingredients: 2 bay leaf 4 cinnamom 2 cardomom 2 cloves 1 tsp fennel seeds oil Cut the raw jack fruit inner part to a bite size pieces. Cook immediately after chopped. Take a pan heat the oil, add all seasoning ingredients. Then add onion, green chilli and fry it well. Now add tomatoes, ginger-garlic paste, turmeric powder, coriander powder, chilli powder and fry till raw smell goes away. Add jackfruit and fry until all mix well. Transfer the mixture to the cooker and add water. Pressure cook for 2 whistles. Open the cooker add coconut paste and boil it for 5 mins. Finally garnish it with coriander leaves. Posted by gonguraa. From: Sulekha.com [Dead link: http://food.sulekha.com/kadgi-coconut-curry-id25878-40521-recipe.htm] ~~~ veggies-jackfruitcarnitascleangreen Jackfruit Carnitas - Clean Green Simple Version For the spice blend (this is relatively flexible - if you don't have a couple of the spices on hand just work with what you've got): 2 tsp ground cumin 2 tsp chili powder pinch cayenne pepper 1/4 tsp paprika 1/2 tsp oregano 1/4 tsp garlic powder 1/4 tsp pepper 1/2 tsp salt pinch cinnamon 1 tsp lime juice For the carnitas: 1 Tbsp coconut oil 1 small onion, diced 2 clove garlic, crushed Homemade spice blend (see above) 1 20 oz can of Jackfruit in brine, drained 1 Tbsp maple syrup Place a pan on medium heat. Add oil, onion, garlic, and spice blend. Stir until onions are clear and coated with spices. Add jackfruit and maple syrup and stir occasionally to break up the jackfruit. It will be ready when the liquid is dissolved and the jackfruit darkens and starts to look like shredded meat. From: Clean Green Simple ~~~ veggies-jackfruitchips Jackfruit Chips/Chakkavaruthathu Raw Jackfruit: Cut into thin strips, approximately 1 kg or smaller quantity for a one time snack. Coconut oil: About half litre or as needed. Salted water: About 1/3 cup or less Turmeric: 1/2 tsp (optional) I did not use, I wanted to bring out the natural colour of the fruit. Mix salt, turmeric with water to make a solution and keep aside. Oil your knife (preferably coconut oil) because the fruit has sticky latex. Cut the jack fruit into two. Cut off the middle stem, preferably triangularly and remove it. It might be sticky...grease your hands with coconut oil and oh! please put a newspaper underneath so that your kitchen counter will not get sticky. Now with both hands give it a nice stretch and you can see the fruits are not sticking together. Just pull out each one. Slit open the each fruit and take out the seed otherwise known as chakkakuru (which can be used to make tasty curries..I love them). You can trim off the edges and use it to make chakka curry. Heat coconut oil and put it on the hot oil, give it a stir on and off. When the sizzling sound reduce just put in a tsp of salted water please step back as the oil will bubble up making a hissing sound, again give it a stir. Strain the chips onto a paper towel. Fry the remaining fruit in the similar way. Store it in air tight container. This will keep fresh for weeks. From: Cooking Is Easy blog by Nisa ~~~ veggies-jackfruitroastedcoconut Chakka Erissery - Jackfruit with Roasted Coconut Erissery is a Kerala vegetable using ground coconut paste and seasoned with roasted coconut. 1/2 kg / 1 lb or 6 cups Chakka / Raw Jack fruits flesh (chopped) 1/2 tsp Red Chilli Powder (optional) 1/2 tsp Turmeric Powder Salt to taste To Grind: 2-3 Small Red Onion/Shallots 2 Green chillies (optional) 1 cup Grated Coconut 1/2 tsp Cumin Seeds/Jeerakam For Tempering: 4 tbsp Grated Coconut 1 sprig Curry leaves 1/2 tsp Mustard seeds 3 tsp Coconut Oil Deseed the flesh pieces of the jackfruit, wash and chop them into 4-5 small pieces. Cook the jack fruit/chakka pieces with sufficient water, chilli powder, turmeric powder and salt. Meanwhile grind the ingredients listed above "To Grind" with little water to coarse smooth paste (Note: The paste should not be watery, it should be in chutney consistency.) Add the ground coconut paste and mix thoroughly with jack fruit/chakka. Heat a coconut oil in a pan , add mustard seeds when its starts to splutter, grated coconut and curry leaves and fry till they turn golden brown. (Note : Be sure not to burn it) Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt. From: Kothiyavuna ~~~ veggies-jicamachips Jicama Chips 3 whole jicamas Chili powder, to taste Garlic powder, to taste Onion powder, to taste Salt, to taste Peel and slice jicama into thin slices. Spread out on top of parchment paper on a cookie sheet. Season to taste. Spray chips with oil. Place in oven at 400°F for approximately 25-30 minutes, or until crisp. From: The Dr. Oz Show [archive.org] ~~~ veggies-jicamahashbrowns Jicama Hash Browns 2 cups of jicama, peeled and grated 1/2 onion, chopped 1 Tbs. oil Salt and pepper, to taste In a large skillet, heat the oil over medium high heat. Add the onion and cook until translucent. Add the jicama, salt and pepper and cook until brown. Top with your favorite egg dish. From: Diabetes Daily ~~~ veggies-roastedjicama Roasted Jicama 2 cups jicama, cut into 1 inch cubes 1 small onion, chopped 1 tablespoon olive oil 2 cloves garlic, pressed or minced finely 1 teaspoon rosemary 1 teaspoon parsley Toss all ingredients together. Spread in baking pan. Roast in 400 degree oven for 1 hour stirring every 15 minutes. From: Food.com ~~~ veggies-kohlrabiaugratin Kohlrabi "Au Gratin" 1 and 1/2 lbs. kohlrabi, thinly sliced (replaces potatoes) 1/2 cup kohlrabi leaves, washed and thinly sliced 1/4 cup minced onion 1/3 cup coconut milk (replaces milk) 1 tsp. arrowroot (helps bind everything) 1 tsp. lemon juice (to give tartness) kale crunch (see archives; this replaces bread crumbs) salt and pepper to taste Preheat oven to 350F. Combine arrowroot powder with coconut milk and lemon juice. Place a layer of kohlrabi in an oiled casserole dish. Sprinkle with a bit of onion, leaves, a tiny pinch of salt and some fresh pepper. Pour 1/3 of the coconut milk mixture. Make 3 more layers in the same fashion, pouring the last 1/3 of the coconut milk over the top. Cover and bake 30 minutes, then bake 15 minutes uncovered, until kohlrabi in tender. Remove from oven and add a generous sprinkle of dried kale on top. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Aug. 2001 ~~~ veggies-kohlrabithoran Kohlrabi Thoran 3 Tinda 1/4 cup Grated coconut 3 Green chillies (split into two) (optional) A few Curry leaves 1/2 tsp Mustard seeds 1/4 tsp Turmeric powder 3 Red chillies (optional) Oil as reqd Salt to taste Peel the kohlrabi and grate it. Heat oil in a pan and add mustard seeds. Add red chillies, curry leaves and green chillies and fry for 2 minutes. Add the grated kohlrabi, turmeric powder and salt. Saute for 2 minutes with water. Add the grated coconut and keep it on medium flame. Cook till the kohlarbi is cooked. From: Sulekha.com [Dead link: http://food.sulekha.com/kohlrabi-thoran-id7877-32670-recipe.htm] ~~~ veggies-kohlrabicurry Kohlrabi Curry 4 Kohlrabi 2 big Onions 3 Green chilli 1 Tomato 3 cloves Garlic a small piece Ginger 2 tsp Red chilli powder 1/4 tsp Turmeric powder 1 tsp Garam Masala Tamarind paste - soaked water of a gooseberry size tamarind 1/2 tsp Mustard seeds 2 or 3 Dry red chilli 1/2 tsp Urad dal Salt to taste Water 1. Heat oil in a pressure cooker, add mustard seeds. When it pops, add ginger and garlic and saute it for few seconds. 2. Add chopped onions and cook till translucent. 3. Add chopped green chilli, tomato and mix well. 4. Add chopped kohlrebies and fry for few minutes. 5. Add chilli powder, turmeric powder, garam masala, salt and tamarind paste. 6. Pour enough water till kholrabies are well covered and pressure cook it for at least 3 whistles or until kholrabies becomes soft and gravy becomes thick. 7. For seasoning, heat oil in a pan, add mustard seeds. When it pops, add red chilli and fry it for few seconds and pour this seasoning over the curry (optional). From: RecipeWorld blog ~~~ veggies-sauteedleeks Sautéed Leeks Chuck Hughes' sautéed leeks are a fast and super tasty side dish. 2 tablespoons olive oil 10 leeks (white part only) cut in 2-inch pieces, washed thoroughly 10 peppercorns 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 cup water Juice and zests of 1 lemon Salt and freshly ground pepper In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. From: Cooking Channel: Chuck's Day Off: The Hockey Team ~~~ veggies-lemonleeks Lemon Leeks 12 fine leeks, green parts trimmed to about 2.5cm 2 tbsp Dijon mustard 4 tbsp warm water 2 tbsp lemon juice 150 ml olive oil 2 softly hard-boiled eggs, finely chopped 1 handfuls snipped chives Place the leeks in a steamer basket set over boiling water. Steam them for 7-10 minutes until collapsed and tender. Leave the leeks to cool, then slice in half lengthways. Put the mustard, water, lemon juice, salt and pepper in a blender and blitz for a few seconds. Then, with the motor running, gradually pour in the olive oil until you have a thick, mustardy emulsion. Taste and adjust. You might need a little more water if it is too thick. Arrange the leeks in a regimented style in a flat dish. Pour over the dressing, then sprinkle over the finely chopped egg and the snipped chives. Adapted from: Good Food Channel: Tamasin Day-Lewis ~~~ veggies-leeksfennel Leeks with Fennel 5 Leeks 1 thinly sliced Fennel bulb 7.5 ounce Chicken broth 3 tbsp coconut oil 1/2 tbsp White wine 1/2 tbsp fresh Lemon juice 1 tbsp chopped Parsley Salt to taste Ground pepper to taste 1. Cut the leeks into 1 inch pieces. 2. Preheat the oven to 450 degrees F. 3. In a baking pan, add the leeks, fennel, broth and wine, mix well. 4. Sprinkle with the salt and pepper, mix with oil. 5. Cover with foil and cook 10-15 minutes and remove the foil. 6. Stir and cook for another 10 minutes until almost all the liquid is evaporated. 7. Add the lemon juice and parsley. 8. Serve warm. Adated from: Sulekha.com: Food [Dead link: http://food.sulekha.com/leeks-with-fennel-and-butter-id24003-34656-recipe.htm] ~~~ veggies-stuffedportabellomushrooms Stuffed Portabello Mushrooms 8 large portabella mushrooms 1 tablespoon olive oil 2 red bell peppers, seeded and finely chopped 2 green bell peppers, seeded and finely chopped 3 scallions, green and white parts, thinly sliced 1/4 cup chopped sun-dried tomato 5 garlic cloves, finely chopped 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Remove the stems from the portobello mushrooms. Place the whole mushroom caps smooth side down on a lightly greased baking sheet. Bake in a preheated 425 degree Fahrenheit oven for 15 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the bell peppers, scallions, sun dried tomatoes, and garlic until tender, 8 to 10 minutes. Add the basil, oregano, and thyme. Cook an additional 2 minutes. Spoon the vegetable mixture into the mushroom caps. Bake an additional 10 minutes, or until the mushrooms are tender. By lik2fish. From: Food.com ~~~ veggies-mushroomfry Mushroom Fry (Kalan Varuval, Gucchi Fry) 1/2 lb Mushroom 1 Onion (cut lengthwise) 1 tsp Red chilli powder (optional) 1 tsp Pepper powder 1/4 tsp Turmeric powder 1/4 tsp Garam masala powder Salt to taste 2 tsp Oil Coriander leaves (for garnishing) Chop the mushroom top to bottom into thin slices to retain the mushroom shape. Now heat oil in a kadai or deep sauce pan, add mustard seeds and curry leaves. When the mustard seeds pop, add the onions. Sauté the onions until they are golden brown. Next add the mushrooms and fry on medium flame for about 6 minutes or until all the mushroom is nicely browned. Now add salt, chilli powder, pepper powder, turmeric powder and garam masala. Fry everything for another 2 minutes. Garnish with coriander leaves and lemon. From: Simple Indian Recipes ~~~ veggies-indianstirfrymushrooms Indian Style Stir-Fry Mushrooms 1 packed Mushroom-chopped 1 Onion-chopped 1 tsp Cumin seeds 2 Dry red chilli (optional) 1 tsp Red Chilli powder (optional) 1 tsp Garam masala powder 1 tsp Turmeric powder 1 tblspn Ginger garlic paste Salt to taste 1 tblspn Oil Coriander leaves for garnishing In a frying pan add oil and let it heat up. Add in cumin seeds, dry red chilli and fry for 30 sec. Add in onions and mix well. Add in ginger garlic paste and mix well. Add in mushroom and mix well. The water from the mushroom will leach out. Fry this until the water gets evaporated. Add in red chilli powder and garam masala powder and mix well. Fry this for 5 min and garnish with coriander leaves. From: Lifestyle: Food ~~~ veggies-keralamushroomcurry Spicy Kerala Style Mushroom Curry 2 tablespoon Oil 1 Bay leaves 4-5 Curry leaves 2 medium Onion, chopped 2-3 Green chile, slit lengthwise (optional) 1 tsp Ginger and Garlic crushed 1 medium Tomato chopped (or half can of pumpkin/butternut squash) 2 tsp Chili powder, or use paprika (optional) 1 tsp Coriander powder 1/4 tsp Turmeric powder 12-16 oz Mushroom, chopped 1/2 to 1 cup Canned Coconut milk 1/2 cup Warm water 1/2 tsp Garam Masala 1/2 tsp Crushed peppercorns Salt to taste Heat oil in a pan and add bay leaves and curry leaves. Add chopped onions and saute for 5-6 minutes. Add chopped green chiles, ginger and garlic and saute till they are soft and have a flavor. Add chopped tomato and stir fry for 3-4 minutes. Stir in the chopped mushroom pieces and combine it well. Saute for 3-4 minutes. Make a paste with all the powders, adding little water and pour to the pan. Toss it well and let it stand for a minute. Pour coconut milk plus water, sprinkle garam masala and crushed peppercorns and salt. Simmer for 10-15 minutes, or until mushrooms are cooked and well blended with masala. From: Vazhayila.com [archive.org] ~~~ veggies-keralamushroomthiyal Kerala Mushroom Thiyal For Coconut Paste: 1 tablespoon oil 8 garlic cloves, peeled and left whole (use less if preferred, I do!) 1 1/2 cups grated coconut (fresh or frozen or unsweetened, desiccated) 1/2-1 teaspoon pure chili powder (or to taste) (optional) 1 tablespoon coriander powder 3/4 cup water For Mushroom Curry: 1/2-1 tablespoon oil or ghee 16 ounces fresh button mushrooms, halved (or quartered if large) 1 tablespoon oil, extra 1 tablespoon gingerroot, cut in julienne strips 1-3 green chilies, cut in half lengthwise (de-seeded for less heat) (opt.) 1/2 cup onion, sliced 1 teaspoon turmeric powder reserved mushroom liquid, made up to 1 1/2 cups, with water 1/2 teaspoon salt (or to taste) 10-15 fresh curry leaves (or frozen) 2-3 teaspoons thick tamarind paste For Tempering: 1 1/2 teaspoons oil 1 teaspoon black mustard seeds For the coconut paste: Heat the oil in a non-stick, heavy skillet and add the coconut and garlic. Stirring frequently, gently toast the coconut with the garlic cloves, until the coconut is golden brown. If using freshly grated or frozen grated coconut, this will take 15 to 20 minutes. If using unsweetened dessicated coconut, it will take less time. Be careful not to burn the coconut. Stir in the chili powder and coriander powder and roast with the coconut for one minute. Set aside and cool lightly, then transfer the mixture to a blender with the water, and grind to a very fine paste. Set aside. For the mushroom curry: Lightly saute the mushrooms in oil or ghee until silken and just softened. Drain and reserve any liquid. Set aside. In a medium-size pan, heat the extra oil and saute the ginger, chilies and onions for two to three minutes. Add the drained mushrooms, turmeric powder, the mushroom liquid made up to 1 1/2 cups with water, and salt, then partially cover with a lid, and simmer 5 minutes. Add the curry leaves and tamarind paste, and stir briefly before adding the coconut paste. Cover pan and cook over low heat for three minutes. For tempering: Just before serving, heat the 1 1/2 tsp oil in a small skillet or flameproof ladle and toss in the mustard seeds. Once they start to pop and crackle, pour them into the mushroom dish, stir, and serve. From: Food.com ~~~ veggies-acharimushroom Achari Mushroom 250 gms White Button Mushroom, cut in halves 1/2 tsp Mustard Seed 1/2 tsp Fenugreek Seed 1/2 tsp Cumin Seed 1/2 tsp Kalonji Seed (also known as black caraway, Roman coriander and blackseed) 1/2 tsp Fennel Seed 1 tsp Turmeric Powder 1 cup canned coconut milk 2 Onions, chopped 2 tsp Coriander leaves, chopped 2-3 Green Chilli, slitted (optional) Oil Salt Heat oil in a wok. Add the Mustard, Cumin, Kalonji, Fenugreek and Fennel Seeds. When the seeds start to splutter, add the chopped Onion and Stir. Fry until they turn translucent. Add the mushrooms. Add the beaten curd and mix well for 2-3 mins. Add haldi and salt and mix well. Garnish with green chilli and coriander leaves. serve hot. Adapted from: Calcutta Board: News, City Life, Art, Culture, Films [archive.org] ~~~ veggies-stirfriedwhitemushrooms Stir Fried White Mushrooms 250 grams White Mushroom, sliced 3 Small Size Onion, sliced 2 to 3 medium Carrot, thinly sliced 2 Garlic Cloves, minced 1 tp lemon or lime juice Salt to taste 1 tsp Chili flakes (optional) 2-3 tablespoons coconut animos 2 tablespoons Olive Oil Heat oil in pan. Then stir fry onions until it turns light brown, then add garlic. Then add carrot and mushrooms. Stir-fry until it becomes a bit soft. Stir in lemon juice, salt, and chili flakes. Add the coconut animos and continue to stir-fry for about five minutes or until the mushrooms are cooked thoroughly and have absorbed all the spices. When done, remove from heat and add the Coriander leaves for garnishing. From: Bengali Recipes online.com [archive.org] ~~~ veggies-stuffedmushrooms Stuffed Mushrooms 1 lb large white mushrooms 1 C apple sausage stuffing Finely dice the stuffing to produce a hash. Remove the stems from the mushrooms, and fill with stuffing. Bake at 350 until mushrooms are soft, about 20 minutes. Reserve the unused mushroom stems to make mushroom broth (for the gravy). By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ veggies-mushroomsalaprov Mushrooms A La Provencale 1/4 cup olive oil 1 pound mushrooms, thickly sliced or quartered 2 whole garlic cloves pepper 1/2 teaspoon dried thyme, or 3 sprigs fresh thyme 1/2 cup minced parsley juice of 1/2 lemon Heat oil in a heavy pan with a close-fitting lid. Add the mushrooms, garlic, and pepper, and thyme. Cook covered over med. to high heat for 5-7 minutes, shaking the pan very frequently to prevent sticking. Then sprinkle with parsley and lemon juice, and serve very hot. From: Nika Hazelton's Way with Vegetables ~~~ veggies-mushroompate Mushroom Pate 1 tsp. extra virgin olive oil 4-5 shallots, minced 2-3 garlic clove, minced juice of 1 lemon fresh parsley for garnish 1 pound button mushrooms, brushed clean and diced 2 Tbsp pecans, lightly dry-roasted in a skillet over medium heat about 3 minutes and minced Heat oil in a skillet over medium heat. Add shallots, garlic and cook until fragrant, about 3 minutes. Add mushrooms and cook, stirring, 10-15 minutes, until mushroom liquid has been reabsorbed into the vegetables. Transfer the cooked mushroom mixture to a food processor and purée until smooth. Spoon into a bowl and gently fold in pecans and lemon juice. Transfer to a small serving bowl, cover and refrigerate to cool completely before serving, garnished with fresh parsley. From Cooking the Whole Foods Way by Christina Pirello. ~~~ veggies-marinatedmushrooms Marinated Mushrooms 2 pounds of fresh mushrooms 1/2 cup lemon juice 1 cup olive oil 3 medium onions, thinly sliced 1/4 tsp. pepper 1 tsp. dry mustard 1 tsp. thyme 1/2 tsp. oregano 1 tsp. basil 2 tsp. honey (substitute for sugar in original recipe) Combine all ingredients and cook for 5-10 minutes over medium heat. Cool. Cover and refrigerate overnight. From Laurie M. Lijoi in 3 Rivers Cookbook III ~~~ veggies-simplymarinatedmushrooms Simply Marinated Mushrooms 1 cup water 1 1/2 pounds fresh mushrooms, stems removed 1/4 cup olive oil 1 teaspoon dried thyme 1/2 teaspoon salt 3 tablespoons fresh lemon juice 3 teaspoons minced garlic 1/2 teaspoon ground black pepper 3 tablespoons dried parsley 1/8 teaspoon onion powder In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain. In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve. From: AllRecipes.com ~~~ veggies-marinatedmushroomsfrench Marinated Mushrooms [French] 1/4 cup olive oil 8 ounces pearl onion, peeled 1 pound button mushrooms, cleaned and trimmed 1 tablespoon tomato paste 2 plum tomatoes, coarsely chopped 3/4 cup dry white wine 3/4 cup water 3 tablespoons lemon juice 2 teaspoons whole coriander seeds 2 teaspoons peppercorns (any variety) 1 dried bay leaf 2 sprigs thyme 1 tablespoon fresh dill 1 tablespoon fresh parsley 1 teaspoon lemon zest 1 teaspoon salt Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 minutes, until they turn light brown. Add the mushrooms to the pan and sauté them for 2 minutes. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated into the mushrooms and onions. Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the vegetable mixture. Bring the mushrooms to a simmer, uncovered, for 25 minutes, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened. Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. Store the marinated mushrooms and onion in the refrigerator for 1 day before serving. This marinated mushrooms recipe makes 4 to 6 servings. From: About.com: French Food [archive.org] ~~~ veggies-grilledmushrooms1 Grilled Mushrooms 12 mushrooms 2 tablespoons olive oil 2 garlic cloves, crushed Salt and freshly ground pepper to taste Remove stems from mushrooms. In a small bowl combine oil and garlic. Brush mushrooms with the oil and garlic mixture. Season with salt and pepper. Place mushrooms on broiling pan or grill and cook mushrooms until juice begins to seep out, about 2 minutes per side. Tips: - Add a few drops of hot sauce if you want to kick up the heat a bit. - Add other vegetables, like eggplant or zucchini slices, or red or green peppers for a grilled vegetable medley. From: CookingNook.com: Your Food and Cooking Resource Center ~~~ veggies-grilledmushrooms2 Grilled Mushrooms 10-15 portobello mushrooms, cleaned with stems removed olive oil lemon juice garlic salt Brush mushrooms with olive oil on both sides. Drizzle lemon juice and sprinkle with garlic salt. Allow to marinate for 15-30 minutes. Place mushrooms on heated grill for 8-10 minutes, turning over once. Mushrooms are done when they have browned and heated through evenly. From: The Spruce Eats ~~~ veggies-grilledgarlicmushrooms Grilled Garlic Mushrooms 1 pound whole portobello mushrooms 1/3 cup paleo oil 3 cloves garlic, minced 1 tablespoon fresh chives, roughly chopped 1/4 teaspoon black pepper 1/4 teaspoon salt Preheat Grill. Remove stems and wash mushrooms. Pat dry. Combine oil, garlic, salt, and pepper in a small mixing bowls. Brush mixture over mushroom caps. Place on grill and cook over medium heat for 8 minutes, turning once. Remove from heat and top with chopped chives. Adapted from: The Spruce Eats ~~~ veggies-grilledshiitakemushrooms Grilled Shiitake Mushrooms 4-6 large shiitake mushrooms* - stems trimmed and brushed clean with a paper towel 1/4 cup of fresh lemon juice, or juice from 2 lemons 1/2 cup of extra virgin olive oil 4 garlic cloves smashed (with the side of a knife), skins removed and chopped fine 3-4 anchovy fillets 1 tablespoon of chopped fresh thyme 1 tablespoon of chopped fresh marjoram Salt and pepper to taste In a small food processor or blender, purée the lemon juice, olive oil and anchovies. Transfer to a bowl and stir in fresh herbs and season to taste with salt and pepper. Place marinade and mushrooms in a large bowl so marinade will cover the mushroom caps and marinate for at least 20 minutes and or up to 1 hour. To Grill Mushrooms: Place mushrooms over medium low heat on grill, gill side up. Grill mushrooms, until marked and softened about 4 minutes. Turn mushrooms and grill about 1-2 minutes (be careful as to not char the gills), until fork tender. Serve immediately. * Use Portobello mushrooms if you can't find the large shitakes. Portobellos, depending on their size, will probably take longer to cook. From: Organic Authority ~~~ veggies-okraactifry Okra Stir Fry (ActiFry) 1 kg frozen okra (heads removed) 2 onions sliced 1.5 tsp salt 1.5 tsp coriander powder 1.5 tsp cumin powder 1.5 tsp cayenne pepper 1.5 tsp oil 0.5 tsp turmeric (optional) Add all the Ingredients to the ActiFry and let it cook for 20 minutes. By Anu Saxena. Found at: T-fal ActiFry Recipes ~~~ veggies-spicestuffedokra Indian Spice-Stuffed Okra The spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors. 1 medium onion, cut into thin rings 3 tablespoons oil, divided About 1/2 tsp. kosher salt 3/4 pound small, tender okra 1 tablespoon ground coriander 2 teaspoons ground cumin 2 teaspoons amchoor* (dried mango powder) or 1 tbsp. lemon juice 1/2 teaspoon cayenne [optional] 1/2 teaspoon turmeric Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt. Trim okra stems without piercing pods (leave a bit of stem on). Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices. Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion. * Buy in Indian markets or at worldspice.com. Published in Sunset, September 2011. Found at MyRecipes [archive.org] ~~~ veggies-skilletroastspiceokra Skillet-Roasted Spiced Okra Skillet-roasting okra in hot oil makes it crispy, not slimy. 3/4 teaspoon hot paprika 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground fennel seeds 1/8 teaspoon turmeric Pinch of cinnamon Pinch of ground fenugreek (optional) 2 tablespoons oil 1 pound small okra, halved lengthwise Salt 2 tablespoons fresh lemon juice In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek. In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve. Servings: 4. Contributed by Kevin Gillespie. Taken from: Food & Wine: Inspiration Served Daily ~~~ veggies-panfriedokra Bhindi Masala - Pan Fried Okra 350 gm bhindi/okra/lady finger, topped and tailed and cut into 1 cm pieces 1 onion 1 tsp whole cumin 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp chilli powder (optional) Pinch of mango powder or amchoor 1 tbsp oil Salt to taste Wash chopped bhindi well and leave to dry. Heat oil in a frying pan, and when hot add the whole cumin. As the cumin sizzles up, add the onion and cook until translucent. Add the chopped bhindi and all the spices apart from the amchoor. Stir gently until the okra turns dark green and softens. Finally add salt to taste and sprinkle amchoor before serving. From: Quick Indian Cooking blog by Mallika Basu ~~~ veggies-okrayellowmustardbengali Okra with Yellow Mustard: The Bengali Way 1 lb fresh okra/ladyfinger/bhindi 1 tsp panch phoron [An East Indian 5 spice mix of equal dry quantities of fenugreek seeds, fennel seeds, brown mustard seeds, cumin seeds and Nigella seeds, readily available in Indian stores] 2 tbsp yellow mustard 1 tsp white poppy seeds [posto/khus-khus] 1 tsp turmeric [haldi] 2 tsp red chilli powder (optional) 1/4 tsp honey (optional) salt to taste 2 tbsp mustard oil 1 tsp of fresh lime juice [This is optional..slightly unusual but I like it] Thoroughly wash the okra under running water and pat dry. I usually wash the okra at least 3-4 hours in advance so that they are completely dry by the time I cook the vegetable. The more dry the okra, the less slimy it is while cooking. Cut the washed and dried okra in small round pieces and discard the top pointed tip and the bottom. Set aside. Make a paste of yellow mustard and poppy seeds using 2-3 tbsp or enough water. You can use mortar and pestle or blender. It should be a thick paste and not watery. Set aside. In a wok/kadhai/pan with lid heat the mustard oil on high to a smoking point. Temper the oil with the panch phoron, lower the heat to medium and let the seeds crackle. Once cracking, add the mustard paste to the oil and cook for 3-4 minutes till you see oil appearing on surface. Add the turmeric, chilli powder and okra and cover with lid. After about 6-8 minutes, remove the lid, and cook the okra till tender without the lid. Once about to be cooked, add the salt, honey and cook for 2-3 minutes more. Immediately remove from heat and top with lime juice. [Note: Cooking uncovered and adding salt at last will help retain the color of okra] Serve warm. From: Sinfully Spicy [archive.org] ~~~ veggies-kadhaibhindi Kadhai Bhindi 250 gm okra (washed and pat dry) 1 onion (thinly sliced) 2 sliced green chilli (optional) 1 tbsp coconut flour 1/4 tsp turmeric powder 1/2 tsp dried mango powder (Amchoor) few coriander leaves (chopped) 1/2 tsp coriander powder 1/2 tsp garam masala 1 tsp cumin seeds oil salt to taste Slit okra into thin slices. Take a Indian wok with oil and heat it. Fry okra slices until they turn crispy and golden brown. Keep fried okra separate. Leave about 2 tbsp oil in wok and drain the rest. Add cumin seeds and green chillies and fry for about 30 seconds. Add onion slices and fry again until light brown. Add mango powder, coconut flour and fry for 3 to 4 minutes. Now add fried okra and remaining ingredients. Mix them properly. Heat for few seconds and remove from the flame. Garnish with chopped coriander leaves and serve hot. From: IndoBase ~~~ veggies-masalabhindi Spicy Okra - Masala Bhindi 500 gms Medium Sized Bhindi (Okra) 2 Medium Onions 2-3 Tbsp Lemon Juice 1/2 Tsp Turmeric powder 1 Tsp Mango powder (Amchoor) 1 Tsp Red chili (optional) 1 Tsp Garam masala 3 Tbsps Oil Salt to taste Chop off the heads and tails of okra, Vertically cut okra into halves such that the piece remains intact. Make a paste of turmeric powder, mango powder (amchoor), red chili, garam masala and salt and then stuff it into sliced okras and keep it aside. Cut the onions and fry it till they turn golden brown. Add sliced okra and fry till they turn crisp. Do not stir often as the okra will break open. Serve with salad. From: Best Desi Cooking [archive.org] ~~~ veggies-bhindikasalan Pakistani Bhindi Ka Salan (Okra Curry) 700 g frozen cut okra (you can also use fresh okra) 1/4 cup oil 1 medium onion (sliced) 1 tomato (chopped) 1 teaspoon ginger-garlic paste 1 teaspoon salt 1 teaspoon red chili powder (optional) 1 teaspoon coriander powder 1/4 teaspoon turmeric powder 1/4 cup water 1 green chili pepper (optional) Heat oil in a pan. Fry onions in it till they turn golden brown. Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder and water. Cover and let the tomatoes cook on medium heat for about 15 minutes or till they become tender and the oil seperates. Next add okra/ladyfinger in the same pan. Cover and cook for 20-30 minutes on medium low heat. Once the okra is cooked thouroughly. Add the green chilli, lower the heat and simmer for another 10 minutes. Once the oil seperates your "bhindi" is done. From: Food.com ~~~ veggies-bindiokra Bindi...Okra: Recipe number one 1 kilo bindi (okra), wash before and pat dry, remove the stem ends and cutting into 1 inch pieces 2-3 medium onion, finely sliced 3-4 medium tomatoes, cubed 1 tbsp garlic paste 1 tbsp ginger paste 6-8 kali black pepper corns 3-4 cloves 1 black cardamom 1 2" cinnamon stick 1 heaped tbsp red chili powder (optional) 1 tbps salt, less or more to taste 1 tbsp coriander powder 1 tbsp turmeric, if it is very strong you can use less 1/4 cup oil Add to the pot your oil, onion, and all the whole masale (black peppercorns, cloves, cinamon stick, and black cardomom). When the onions have turned golden brown, add the garlic and ginger pastes. Fry for 20-30 seconds. Add the tomatoes, red chili powder, coriander powder, turmeric and salt to the pot. Continue frying, stirring occasionally until the oil rises to the top and most of the water has cooked off. Add the okra and carefully stir to coat them with the sauce. Add a quarter (you may need to add a bit more) cup water. Stir very carefully, so the bindi don't become mushy/slimy. Cover and turn to a very low heat, try not to stir too much to prevent them from turning to mush. Cook until tender. Serve with maybe achar on the side. From: Pakistani Cooking: Home Style Cooking From My Family [archive.org] ~~~ veggies-deliciouspakistaniokra Delicious Pakistani Okra 1/4 kg okra 1 tsp cumin seed 5 tbsps oil 1 tsp tamarind paste (without seed) salt 3/4 onion (sliced) 3 diced tomatoes 3/4 tsp chili powder (optional) 1/2 tsp turmeric 1 green chilies (optional) 1 tsp red pepper flakes (crushed) 1. Heat 1 and 1/2 Tbsp of oil in a fry pan on high heat. 2. Add Okra and let it cook until some okay start to go brown (about 5 mintues); stirring frequently. 3. Remove Okra from the pan and set aside on a plate. 4. Put the remaining oil in the pan. 5. Add sliced onions, cumin seeds, green chillis and red pepper flakes and stir on high heat untill onions start to turn brown. 6. Add salt, turmeric, chilli powder, tomatoes then stir and mix well. Cook for 1-2 minutes. 7. Add okra and tamarind and mix things together well. 8. Cover and simmier on low - med heat for 30 minutes. 9. Serve hot. From: Food.com ~~~ veggies-bamehbzeit Bameh bzeit (Okra) Fry (frozen or fresh) small okra cones in olive oil till coloured. Add garlic and chopped fresh coriander. Peel and cut tomatoes into small cubes, add to okra. Simmer on small fire till done. (If using dry okra, soak it in water beforehand). From: Assouk.com: Free Lebanese Recipes ~~~ veggies-donsokra Don's Okra Slice the okra about 1/2 inch thick, roll in ground nut meal, salt and fry in grease until brown and crispy. Adapted from: Don's Spicy Kitchen via rec.food.cooking on Jan 4, 1999. ~~~ veggies-roastedonions Whole Roasted Onions Prep Time: about 1-1/2 hours, roast with your turkey. Place 5 or 6 unpeeled onions (1/2 lb. each) in a 9"x13" pan. Bake in a 325F oven until onions give readily when gently squeezed, about 1-1/2 hours. Lift from pan and cut each onion in half lengthwise. Season to taste. From: Sunset, Nov. 1998 ~~~ veggies-braisedonions Braised Onions, Shallots and Leeks 1 tsp. extra virgin olive oil 3 red onions, cut into thick wedges fresh basil, minced, or dried basil juice of 1 lime 4 or 5 shallots, halved 3 Vidalia (or yellow) onions, cut into thick wedges 3 leeks, cut lengthwise, rinsed well and sliced into 2" lengths Heat oil in deep skillet over low heat. Add onions and cook, stirring until they begin to soften, about 10 minutes. Add shallots and cook, stirring, 4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5 minutes. Add a little water and a sprinkling of basil. Cover and simmer until any remaining liquid has been absorbed. Remove from heat and stir in lime juice. From Cooking the Whole Foods Way by Christina Pirello. ~~~ veggies-onionantipasto Italian Onion Antipasto 4 large onions, peeled and ends removed 4 cloves garlic, peeled 4 pinches of dried thyme extra virgin olive oil 4-6 leaves of romaine or red leaf lettuce Preheat oven to 375F (190C). Lightly oil a shallow casserole dish. Stand the onions on their root ends in the casserole dish. Press a clove of garlic and a pinch of thyme into the center of each onion. Drizzle with a little olive oil. Add just enough water to cover the bottom of the baking dish, cover, and bake 40 minutes. Remove cover and return casserole dish to oven for about 10 minutes or until onions are tender. Remove onions from casserole, slice into thick wedges, and serve 2 or 3 hot wedges on lettuce. From Cooking the Whole Foods Way by Christina Pirello. ~~~ veggies-palmhearts Palm Hearts Today I opened a can of palm hearts, sliced them on the bias, tossed them with olive oil, parsley, and white pepper, and warmed them in the oven for about 10 minutes before serving them over wilted garlic-infused greens. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ veggies-parsnipswise Parsnips Discussion from The Wise Encyclopedia A winter vegetable which does not receive the attention to which it is entitled. Parsnips do not develop their full flavor until they have been touched with frost. For this reason, they do not appear in the market until late fall. When properly cooked--and this means steamed, not boiled--parsnips have a sweet, nutty flavor. Parsnips are generally sold by the bunch. They resemble carrots in shape. Their skin is yellowish brown. Smooth, firm, well shaped roots of small to medium size are the most desirable. Soft or shriveled roots are of poor quality. Very large roots are likely to be overgrown and have woody cores which must be removed in cooking. To obtain the full flavor of parsnips, they should be steamed in their skins until tender. Then they may be peeled and slit lengthwise. If the core is large, scoop it out with the point of a knife; it will be tender, but is rather tasteless and detracts from the flavor of the rest of the root. The parsnips are then ready to be put through the ricer and served like mashed potatoes. From The Wise Encyclopedia of Cookery, 1971. ~~~ veggies-sauteedparsnips Sautéed Parsnips from The Wise Encyclopedia Wash the parsnips well, but do not peel. Steam until tender, or about 40 minutes. Drain and peel. Slice in half lengthwise and remove the core. Cut into lengthwise slices and roll in coconut flour which has been seasoned with salt and pepper. Saute until golden brown in coconut oil. From The Wise Encyclopedia of Cookery, 1971. ~~~ veggies-sauteedparsnips2 Sautéed Parsnips 2 medium sized parsnips (approx. 9") 1/2 tbsp. ghee or coconut oil salt and pepper to taste Peel the parsnips and cut off and discard the ends. Slice into 1" rings and place in a microwave safe dish with 1/4 cup of water. Microwave 5-7 minutes on high or until tender when pierced with a knife tip. Do not overcook or they will get soggy. Melt ghee or oil in a nonstick pan. Drain parsnips and saute in the oil on medium/high heat for a few minutes on each side or until lightly browned. Season with a little salt and pepper. Submitted by ~PENNY~ to: SparkPeople ~~~ veggies-pureedroastedparsnips Puréed Roasted Parsnips The easiest way to prepare parsnips is to slice them, steam them, and dress with oil and salt. However, to get the fullest, richest flavor from the parsnips, they should be roasted. The browning caramelizes the natural sugars in the parsnips. In this recipe we first roast the parsnips with some butter, then purée them with added water. It's quite simple, but if you've never had parsnips this way, you're in for a treat. 2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores) 3 Tbsp oil 1 1/2 cup water 1/8 teaspoon nutmeg Salt and pepper to taste Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core. Place chopped parsnips in a medium sized bowl, add the oil and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking. Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste. From: Simply Recipes ~~~ veggies-parsnipchips Parsnip Chips Select medium-size parsnips and scrape; do not peel them. Cut off the stem and root ends. Slice in very thin lengthwise slices, discarding the core. Drop the slices in ice water as you prepare them. Put in the refrigerator in the ice water to chill for at least 30 minutes. Drain and dry thoroughly. Fry, a few at a time, in deep, hot fat (390° F.) until golden brown. Skim out with a perforated ladle and drain on soft, crumpled paper. These chips may be served hot or cold. From The Wise Encyclopedia of Cookery, 1971. ~~~ veggies-garlicmashedparsnips Garlic Mashed Parsnips 1 lb parsnips (my store sells them in a bag) 1/3-1/2 cup canned coconut milk, added slowly 1 tsp garlic powder 1 tsp dried parsley 1 tbsp coconut or olive oil or ghee salt and pepper to taste 1) Peel and chop the parsnips like you would a carrot. 2) Boil the parsnips until tender. Drain. 3) Add in other ingredients and mash! I use my immersion blender, but a hand or stand mixer would work the same. Basically do the same as you would for mashed potatoes, which I know you all know how to make. 4) Serve with a spot of oil. Adapted from: Life as a Plate: Real Food Makes Life Real Good [link now dead] ~~~ veggies-parsnipsmoroccanspices Baked Parsnips with Moroccan Spices A flavourful Moroccan spice mix coating crunchy parsnips. 1 1/2 pounds parsnips 1 tablespoon olive oil 2 tablespoons nut oil such as walnut or almond 2 tablespoons spice mix (see recipe) 1 teaspoon salt See Moroccan Spice Mix in Spices chapter Preheat oven to 350 F. Peel parsnips, cut into 3-inch pieces and place in a baking dish. Heat olive oil and nut oil in a small pan. Add 2 tbsp of the spice mix and stir into oil, heating for a minute. Scrape mixture over parsnips, add salt and toss to coat. Cover dish and bake for 25 to 30 minutes, until parsnips are tender. Parsnips can be baked in advance and re-heated in the oven to serve. Recipe Courtesy of Fresh with Anna Olson show. Found at FoodNetwork.ca ~~~ veggies-bakedparsnipfriesrosemary Baked Parsnip Fries with Rosemary 2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary 1 large garlic clove, minced 3 tablespoons olive oil Kosher salt, freshly ground pepper 1/2 teaspoon (or more) ground cumin Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired. Comments: Hard to get the parsnips crispy. Maybe soak first and pat dry. From: Bon Appétit ~~~ veggies-parsnipcurry Parsnip Curry 1/2 cup chopped onion 1 tablespoon oil 1/2 teaspoon cumin 1 teaspoon chili powder (optional) 1 1/2 teaspoons turmeric 1/2 teaspoon cayenne -- more for spicy curry (optional) 1/2 cup water 1/2 teaspoon salt 1 pound parsnips -- peeled and cubed 1/4 cup chopped nuts Saute onion in oil in a 1 1/2 quart pot for 5 to 8 minutes until golden. Add spices and cook, stirring, for 1 minute. Add water, salt, and parsnips, bring to a boil, cover, and simmer over low heat for 20 to 30 minutes until vegetable is tender but not mushy. Sauce will become quite thick. Garnish with nuts before serving. Serves: 4. Recipe By: Nikki and David Goldbeck, American Wholefoods Cuisine Found at: International Vegetarian Union: Vegan Indian Recipes - Root Vegetables / Curries [archive.org] ~~~ veggies-paleolatkes Paleo Latkes 3 green plantains 2 eggs (optional) 1 shallot (optional) some portabello mushroom (about 1 large one) 1 can (or as much as needed) of coconut milk Seasonings to taste Shred the plantains using either a shredder blade in the food processor or a manual tool. Chop the shallot and mushroom if you want to use them. Add the chopped mixture, the eggs, and about half a can of coconut milk to a mixing bowl. Add seasonings. Use an immersion blender to make the batter - add additional coconut milk until it's just a bit on the thin side (the plantains will absorb some of the liquid and thicken it up). From Lawrence Tagrin, posted to the PaleoFood list, 23 Nov 2012 ~~~ veggies-friedplantain Fried Plantain 2 plantains Olive oil for frying Cut plantains into about 1/2 inch slices. Fry for several minutes in hot oil, until slices begin to turn golden (not too dark), and they are beginning to get tender. They do not need to be really soft at this point. ~~~ veggies-prtostones Puerto Rican Tostones (Fried Plantains) 5 tablespoons oil for frying 1 firm green plantains, peeled and broken into chunks (or cut diagonally) 3 cups cold water salt to taste Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately. LatinaCook comment: If you fry them until they look brownish, you've overdone it. Go for the crispy golden look. From: AllRecipes ~~~ veggies-panfriedplantains Pan-Fried Plantains 2 ripe plantains Oil for frying Choose plantains with some yellow color on the skin. Peel. Slice diagonally, into about 1/2 inch thick pieces. Set aside. Heat a large skillet. Cover bottom of skillet with oil. When oil is hot (about 350 degrees) add plantain slices and cook over medium heat until lightly brown on first side. Turn and cook until lightly brown on second side. Watch carefully. Do not overcook. Remove from pan when lightly brown on both sides. Drain on paper towels before serving. Makes 6 servings. Cooking time 5-10 minutes. From: Cooks.com: Recipe Search ~~~ veggies-plantainscoconutmilk Plantains in Coconut Milk 3 - 4 ripe plantains, sliced in rounds 1/4 teaspoon salt 1 teaspoon curry powder 1/2 teaspoon cinnamon 1/8 teaspoon clove 1 - 2 cup coconut milk Combine all ingredients except coconut milk in a heavy saucepan. Pour in 1 cup of coconut milk and simmer over low heat until plantain is very tender and milk is absorbed. Add more coconut milk if necessary. Serve hot. By Elmotoo. From: Food.com ~~~ veggies-ovenplantains Oven Baked Sweet Plantains 4 very ripe plantains (when the skin is yellow with spots of black) cooking spray Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender. By Ang11002. From: Food.com ~~~ veggies-steamedplantains Steamed Plantains 2 ripe plantains 1 tbsp. extra virgin coconut oil (optional) 1 tsp. cinnamon (optional) 1 tbsp. honey (optional) Cut plantains into slices Steam for about 15 minutes or until cooked Drizzle with coconut oil, cinnamon and honey. From: raggamuslims blog ~~~ veggies-sauteedradishes Sautéed Radishes 4 bunches radishes with greens attached (2 lb) 2 1/2 tablespoons oil 1 teaspoon salt (preferably sea salt) 1 garlic clove, minced 3 tablespoons chopped fresh chives Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered. Sauté garlic in remaining tablespoon oil in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute. Return radish wedges to skillet and stir in chives. Comments: - I added the garlic with the radishes and did not use the greens. - Lacking fresh chives, I instead used a couple of finely chopped young scallions. - I substituted green onion for the chives. - The greens taste a lot like escarole and we enjoyed the sautéed radishes much more than raw radishes. - Sauteed radishes taste a lot like turnips. - I only used 1 bunch of radishes and they were done in about 4-6 minutes. - We found the radish greens to be unpleasantly bitter, and that threw off the whole dish. If I made this again, I would substitute a Japanese daikon radish. Daikons have a milder flavor in the root, the leaves are not bitter at all and widely used in Japanese cooking. - The greens remind me of spinach. - The final taste has little, if anything, to do with raw radishes, so radish haters should definitely try this. The radish greens are a must -- a lot like sauteed broccoli rabe. From: Epicurious [archive.org] ~~~ veggies-roastedradishes2 Roasted Radishes 2-1/4 pounds radishes, trimmed and quartered 3 tablespoons olive oil 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon pepper In a large bowl, combine all ingredients. Transfer to a greased 15" x 10" x 1" baking pan. Bake, uncovered, at 425° for 30 minutes or until crisp-tender, stirring once. Yield: 5 servings. From: Taste of Home ~~~ veggies-roastedradishes Roasted Radishes Cooking totally mellows the zingy pungent flavor intrinsic to raw radishes while bringing out a subtle sweetness that is very easy on the palate. The easiest way to cook radishes is to roast them. Like other root vegetables, radishes take well to roasting. Even the hottest of radishes will emerge from the oven mild and creamy. one dozen medium-sized radishes, quartered olive oil, for drizzling salt, to taste pepper Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional) Preheat oven to 375-425 degrees. Place the chopped radishes on a large cookie sheet or in cast iron skillet; drizzle radishes with oil, toss to coat, and season with salt and pepper to taste. Roast radishes for 20-25 minutes, or until desired doneness. You can leave them slightly crunchy. Adapted from: Clean Cuisine & More: Anti-Inflamatory Clean Eating Recipes, Nutritional Advice & Fitness ~~~ veggies-turmericroastedrutabaga Turmeric Roasted Rutabagas 4 medium to large rutabagas, trimmed cubed to 1" pieces 1/4 cup olive oil 1/2 tsp turmeric a couple of pinches of coarse sea salt several grinds of pepper Method: Preheat oven to 375 degrees. In a large roasting pan or a large heavy duty baking sheet, spread out the rutabagas. Sprinkle the salt and turmeric on the rutabagas. Grind the salt on them. Drizzle all of the oil on them and then, using a spatula, toss the vegetables in the oil and spices until thoroughly coated. Put in the oven and every ten minutes turn the rutabagas with a spatula to be sure that all sides have a chance to roast. When the rutabagas are soft and melting on the inside with crunchy golden roasted edges, they are ready to serve. At this temperature it should take between 45 minutes and an hour. Recipe Notes: You can cook these more quickly by increasing the oven heat to 400 degrees, but if you do this you need to check them more frequently to prevent scorching. I like to use an herbed coarse salt on all my roasted vegetables, if you'd like to do the same but don't have any, you can simply add 1/2 teaspoon of your favorite dried herb combination. From: Stitch and Boots ~~~ veggies-roastedrutabaga Roasted Rutabaga: Naturally Sweet Morsels 1 rutabaga (also known as a Swede) about 6 inches in diameter 2 - 3 Tbsp. olive oil 1 Tbsp. dried Italian Herb mix 2 tsp. Kosher salt 1. Heat oven to 400 degrees. 2. Peel rutabaga and cut into 1/2-inch cubes. 3. Place rutabaga cubes in a large mixing bowl and drizzle with olive oil. 4. Cover bowl with a plate and shake to coat rutabaga with oil.(You may need a bit more oil.) 5. Sprinkle rutabaga with remaining ingredients and shake again distribute. 6. Transfer rutabaga to a parchment-lined or non-stick baking sheet (e.g. Silpat). 7. Roast in center of the oven until edges brown and rutabaga is tender - 30 to 40 minutes - stirring about halfway through to minimize sticking. From: The Spruce Eats ~~~ veggies-roastedrutabagacarrots Zesty Roasted Rutabaga and Carrots 4 medium carrots, cut into 3 inch julienne strips 2 rutabagas, peeled and cut into 3 inch julienne strips 1/2 C. water 1 1/2 T. extra virgin olive oil 1 t. honey 1 lemon, juiced and zested 1/4 t. dill weed salt and pepper to taste Preheat the oven to 400 F. In a large saucepan, combine the carrots, rutabaga and water. Over high heat, bring to a boil and cook for 5 minutes. Drain off water. In a small bowl, combine the remaining ingredients and toss with the parboiled vegetables. Spread out into a single layer on a cookie sheet. Bake for 15-20 minutes or until vegetables are golden and tender. Serve hot as a dinner side dish or chilled as a light lunch. Adapted from: Straight from the Farm [archive.org] ~~~ veggies-mashedrutabagas Mashed Rutabagas 2 pounds peeled rutabagas, cut in large chunks Cold salted water 3 to 4 tablespoons olive oil Pinch nutmeg Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the purée will always be slightly fibrous. Work in olive oil with a generous grate of nutmeg, taste, and adjust the seasoning. Recipe courtesy Ann Willan. Adapted from: Food Network: Cooking Live: French Christmas ~~~ veggies-mashedrutabagaonion Mashed Rutabaga with Onions 1 rutabaga, diced (about 4 to 6 cups diced) 1 cup chopped onion 2 tablespoons olive oil 1/2 teaspoon salt, or to taste 1/4 teaspoon ground black pepper Cook rutabaga and onion in a small amount of boiling salted water until tender. Drain and mash; add olive oil, salt, and pepper. Mash rutabaga and onions well. Adapted from: About.com: Southern Food [archive.org] ~~~ veggies-rutabagamasala Rutabaga Masala Rutabagas are similar to turnip with a mild sweet flavour. It tastes almost like potatoes when cooked. 1 Rutabaga/Turnip (chopped into small cubes) 1 Onion (finely chopped) 2-3 Tomatoes (finely chopped or puréed) (or can of pumpkin/butternut) 2 tsp Ginger garlic paste 1 tblsp Coconut 1/2 tsp Cumin seeds 1/4 tsp Fenugreek seeds 6 Dry red chillies (optional) 1/2 tsp Corriander seeds Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon) Cilantro for garnish Salt to taste Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves. Saute the onions till they are nicely browned. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed. Cover and cook for 7- 10 minutes until a nice masala is ready. Garnish with cilantro. From: Simple Indian Recipes ~~~ veggies-ovenroastedsalsify Oven Roasted Salsify three or four pieces of salsify per serving parsley olive oil salt and fresh black pepper Top and tail and scrape the salsify. Cut each piece into three pieces approx four inches/10 cms long. Keep in water acidulated with a little lemon juice otherwise it will colour. When you are ready cut the salsify in half lengthwise, put in an ovenproof dish, sprinkle over a tablespoon or two of olive oil and season with salt and fresh black pepper. Cook at 400°F/200°C/Reg6 for about twenty minutes turning a couple of times until just tender. Serve in a fresh dish and sprinkle over a little chopped parsley. From: Image Cookery ~~~ veggies-panroastedsalsify Pan-Roasted Salsify 4 large or 8 thin/small salsify roots Juice from 1 lemon 1 teaspoon black peppercorns 1 bay leaf 1-2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste A sprinkling of chopped parsley or thyme Peel the salsify roots and place them in a shallow pan with water to cover, lemon juice, black pepper, bay leaf, and salt to taste. Bring to a simmer and cook until tender (about 20-30 minutes, simmering, based on the thickness of the roots.) Remove the salsify roots from the liquid and let cool slightly, then cut into small pieces (I cut mine into 2-inch batons.) Heat some olive oil in a saute pan over medium heat until hot, then add the salsify pieces along with a sprinkle of coarse salt and a grinding or two of fresh black pepper. Cook until golden brown, then toss in the chopped fresh thyme at the end. Original source from Craft Chef Damon Wise. From: Eggs On Sunday ~~~ veggies-panroastedsalsify2 Pan-Roasted Salsify 4 large salsify 1 lemon, juice of 1 teaspoon peppercorn 5 sprigs thyme 1 bay leaf 1 teaspoon coriander seed 2-3 tablespoons extra virgin olive oil salt and black pepper, to taste Peel the salsify, place in saucepan and cover with water; add lemon juice, peppercorns, 3 sprigs of thyme, bay leaf, coriander, and salt to taste. Bring to a simmer and cook until tender. Remove salsify from liquid and cool, cut into small pieces of equal size. Heat skillet over medium heat and add olive oil. Add salsify and season with salt and pepper. Cook until golden brown. By Molly53. From: Food.com ~~~ veggies-sweetpotatodiscuss Sweet Potato Discussion From The Wise Encyclopedia The sweet potato is a native of tropical America and was known to the Indians before the time of Columbus. The Spanish explorers took the plant back to Europe, where it met with immediate success. There are two types of sweet potato, one with pale yellow flesh which cooks dry and mealy and the other, often incorrectly called yam, with deeper orange flesh which is much sweeter and moister. The true yam is an entirely different plant, a native of Africa. The sweet potato makes a fine substitute for white potatoes, although it is not related botanically. Hints On Buying The two types of sweet potatoes are distinguishable in the market. The dry yellow potatoes have a yellowish fawn colored skin, while the darker moister potatoes have a whitish or reddish skin. The varieties vary considerably in shape and in size, and in their cooking characteristics so that it is not desirable to buy mixed vaneties. Sweet potatoes are shipped either as the new crop, or dried and stored for winter use. Either crop is equally good. The new crop potatoes are likely to have more delicate skins and thus bruise more easily; sweet potatoes are very susceptible to damage from bruising and spoil very quickly after an injury is received. Good quality sweet potatoes are smooth, well shaped and firm; misshapen potatoes wasteful. Potatoes with decayed spots should be avoided because the decay gives an unpleasant flavor even to the unaffected parts of the tuber. Some potatoes are difficult to keep under ordinary home conditions. For this reason, buy only what will be used in a day or two. To keep satisfactorily, sweet potatoes need a dry storage place with a temperature between 55 and 60 degrees. Dampness will cause them to spoil readily. Hints On Preparation Sweet potatoes should be cooked in their jackets whenever possible. Not only does this preserve the nutriments just under the skin, but the potato is much easier to peel than when raw. Also, if sweet potatoes are peeled before cooking some of the sweetness escapes into the cooking water. If it is necessary to peel sweet potatoes before cooking, drop the pared potatoes into cold salted water to keep from darkening. Cook as quickly as possible. Sweet potatoes are delicious baked in their jackets and served with salt and pepper and a lump of butter or margarine. Boiled sweet potatoes may be mashed just like white potatoes. Sometimes the large tubers contain a certain amount of fibrous stringy material; for this reason it is best to put the cooked sweet potatoes through the ricer, thus removing the fiber, rather than mashing with a potato masher. Cold mashed sweet potatoes may be used as a substitute for pumpkin or squash in pies and puddings. To boil sweet potatoes, scrub them thoroughly and place in a kettle of boiling salted water. Cover the pot and boil until the potatoes are tender. Drain off the water, dry the potatoes by shaking the pan for a moment over the stove, and then pull off the skins. The potatoes are now ready for preparation in many ways. Mash boiled sweet potatoes, season with salt and pepper and beat in a little hot milk until the potatoes are smooth and fluffy. For variety, shape the mashed potatoes into small nests and brown in the oven. For still further variety, use orange juice in place of milk, and grate a little orange rind into the potatoes. For a special occasion, try sherry instead of other liquid. To bake sweet potatoes, scrub them thoroughly and dry the skins. Bake in a hot oven (435° F.) until tender, 35 to 60 minutes, depending on the size. When they are about half done, prick the potatoes several times with a fork to allow the steam to escape. If you like the skins soft, rub the potatoes with a little fat before baking them. From The Wise Encyclopedia of Cookery, 1971. ~~~ veggies-bengalisweetpotatoes Bengali Sweet Potatoes 750 g sweet potatoes (1 1/2 lb, peeled and chopped) 4 tablespoons coconut oil 2 teaspoons panch phoron 2 - 4 garlic cloves (sliced) 1 onion (large sliced) 1 tablespoon coriander leaves (finely chopped) 1. Boil sweet potatoes until soft. 2. Heat a wok, add the oil and stir fry the panch phoran for 1 minute and then add the garlic and stir fry for another minute. 3. Now add the onion and stir fry for 5 minutes. 4. Add the sweet potatoes and coriander and stir fry until all the ingredients are well blended and heated through. 5. Season with salt if desired and serve immediately. If panch phoran is unavailable, replace the 2 t. in this recipe with: 1/2 t. white cumin seeds 1/2 t. fennel seeds 1/2 t. fenugreek seeds 1/2 t. black mustard seeds 1/2 t. black onion seeds (kalonji). By I'm Pat. From: Food.com ~~~ veggies-silverdollar Silver Dollar Sweet Potatoes 2 tablespoons paleo oil 2 teaspoons apple pie spice or ground cinnamon or dried, powdered rosemary 4 large or 6 medium sweet potatoes or yams (2 to 2 1/2 pounds): Jersey sweets, white sweet potatoes, beauregard, or Japanese sweet potatoes, or red garnet or jewel yams 1/2 teaspoon finely ground, unrefined sea salt, optional Preheat oven to 400° F. Measure out the fat or oil and the spice and set aside. Rinse and scrub sweet potatoes with bristle brush. Pat dry. Remove rough sections and any soft or black spots. Peel if desired. Cut into 1/3-inch thick rounds with sturdy vegetable or chef knife or use a mandoline for potato chip-like texture. Cut into 1/2-inch thick rounds for softer, French fry-like texture. For a crunchier texture, slice the sweet potatoes as thin as you can with a mandoline or food processor fitted with the 1/4-inch slicing blade. Place the sweet potato slices in a large bowl and toss with the fat or oil to coat well. Sprinkle on the spice and optional sea salt and toss to coat. Arrange vegetable slices one layer deep on 2 to 3 large, liberally greased cookie sheets or shallow baking pans. (For easy cleanup, line them with unbleached parchment paper.) Bake for about 20 minutes minutes. Flip the vegetables with a metal spatula if desired, and bake for another 15 to 20 minutes or until tender and lightly browned. For crisper slices, raise the heat to 450°F during the last 10 minutes of cooking. Serve while warm. Refrigerate leftovers and use within 3 days, reheating them in an oven or toaster oven for about 10 minutes. Variations: Roasted Sweet Potato Fries: Cut the sweet potatoes into french fry like sticks and prepare as directed above; turn them over after 25 minutes of cooking. Prep: 30 minutes. Cooking: 45 minutes. Yield: 6 servings Source: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert and Don Matesz ~~~ veggies-sweetpotatofries Sweet Potato Fries olive oil, to coat 6 large sweet potatoes, peeled and cut into steak fries 2 teaspoons salt garlic powder cinnamon 1. Preheat oven to 425 degrees. 2. Put cut fries into large ziploc bag with olive oil, put in salt, garlic and cinnamon and shake to coat. 3. Place fries onto baking sheet leaving space between fries. 4. Put in oven for 10 minutes and then flip them over. 5. Place back in for 10 more minutes. 6. They should be soft on the inside and browned on the outside. 7. Let cool for 5 minutes. From: Food.com ~~~ veggies-bakedsweetpotatofries Baked Sweet Potato Fries Sweet potatoes. I'd plan on at least one per person. Olive oil. A couple of tablespoons or so. Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It's up to you. Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly. Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. Mix/shake to distribute evenly. Pour the fries onto a non-stick baking sheet or a baking sheet covered with parchment paper (aluminum foil produces mixed results). Arrange the fries in a single layer. It is very important to keep them in a single layer, otherwise they will never crisp up. It's best to give each fry a bit of room on the baking sheet. Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist. Bake for 10 to 15 more minutes, until the fries are crispy. You'll know they're done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It's essential to bake them long enough, otherwise they won't be crispy. Don't worry if the edges are a little bit brown, they will taste more caramelized than burnt. From: Cookie and Kate ~~~ veggies-bakedsweetpotatofries2 Baked Sweet Potato Fries A few large sweet potatoes olive oil crushed rosemary fresh thyme, chopped garlic powder sea salt Preheat the oven to 375 degrees. Place a cooling rack on a baking sheet (you will need about 1 set up per large potato). Wash and dry the potatoes and then, using a mandolin, slice them between 1/4 and 1/8 inch thick. In two separate batches, toss them with a bit of olive oil (I don't measure, I just drizzle it, toss and add more if need be), toss well and then sprinkle with rosemary, thyme, garlic powder and salt. Place the potato slices, in a single layer on the cooling rack. Bake for 20-30 minutes depending on how 'done' and/or crispy you want the 'fries'. From: Savoring the Thyme ~~~ veggies-roastedsweetpotatoes Roasted Sweet Potatoes Sweet potatoes Olive oil, and pepper Wash sweet potatoes. Poke them with a fork in several places. Place on a cookie sheet or roasting pan. Cook in a 400 degree oven for about an hour, until knife pierces sweet potatoes easily. Cut open, drizzle with oil and pepper. ~~~ veggies-sweetpotatoesbroccoli Marinated Sweet Potatoes and Broccoli This recipe is NOT GRAP because it contains fruit vinegars. I have used the dressing on broccoli alone, or broccoli with baby carrots. I have made the dressing using a strained purée of lemon juice, umbeohi vinegar and raspberries. And I have made it following the original recipe exactly, which is my favorite. From Moosewood Cookbook, Mollie Katzen (paleo substitutions mine) 3 medium-sized sweet potatoes or yams (or 2 lbs. baby carrots) Marinade: 1/2 cup walnut oil (or olive oil) 1 large clove gralic, minced 3 Tbs. lemon juice 2 Tbs. raspberry or red wine vinegar (or umbeoshi vinegar) 1.5 tsp. salt 1 Tbs. dry mustard 1 Tbs. honey freshly ground black pepper 1 large bunch broccoli, cut into small spears Optional garnish: thin slices of green apple chopped toasted pecans 1) Peel the sweet potatoes, cut them into halves or quarters, then into thin slices. Steam until tender. (Steam baby carrots if substituting) Meanwhile, prepare the marinade. 2) Combine the marinade ingredients in a medium-large bowl. As soon as the orange vegetable is tender, add them, still hot, to the marinade. Mix gently. 3) Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours. 4) Within 15 minutes of serving, mix in the broccoli from the top. Serve garnished with thin slices of green apple and chopped, toasted pecans. This recipe is great with a spicy chicken (creole or jamaican)! By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ veggies-sweetpotatoraisinsalad Moroccan Sweet-Potato Raisin Salad 4 Sweet Potatoes; Washed, peeled and cut into 1/4" cubes 2 tsp Salt 1/2 tsp Fresh Ginger, grated 1 tsp Ground Cinnamon 1/4 tsp Nutmeg 1/8 tsp Ground Cloves 1/2 tsp Chili Powder (optional) 1/2 Lemon, juiced 1/2 tsp Lemon Zest 1/4 cup Raisins 1 Tbsp Olive Oil Prepare sweet potatoes by washing well and cubing. Place potatoes in a medium saucepan. Cover potatoes with water, about three cups or more if needed; add 1 1/2 teaspoons salt. Bring to a boil, reduce heat, and simmer until potatoes are just tender and water is reduced by more than half. Add ginger, cinnamon, nutmeg, cloves, chili powder, lemon juice, lemon zest, raisins and olive oil to boiling water. Stir well and allow liquid to thicken. Pour mixture into a serving bowl and serve hot. Adapted from a MelindaWinner contribution to vegetarian.betterrecipes.com/moroccan-sweet-potato-salad.html [dead link] ~~~ veggies-mashedtaro Mashed Taro A few taroes (also called cocoyam), washed, peeled, and cut into serving-sized pieces. salt and black pepper to taste Bring salted water to the boil in a saucepan. Add all the taro pieces and cook untill tender. Drain water from pan, and mash the taroes. From: Recipes Wiki ~~~ veggies-tarocurry Taro Curry 250 grm Taro (Chembu) 20 Shallot 8 Green Chilli (optional) 1 piece Ginger Salt, Water - As required 1 tablespoon Coconut Oil 1 stem Curry Leaves Peel the chembu, wash and cut into small pieces. Grind ginger, green chilli, shallot. Boil the Chembu with water and smash it. Add the grinded ingredients, curry leaves, salt and enough water and let it boil. Pour coconut oil and remove from fire. by Mrs Annamma Philippose. From: NewKerala.com [archive.org] ~~~ veggies-arbimasala Arbi Masala (Taro Root) 1.5 lbs Arbi whole, fresh 1/2 Onion, sliced 1/2 tbsp Fresh chopped Garlic 1/2 tbsp Fresh chopped Ginger 1 Tomatoes, chopped finely (or use canned pumpkin/butternut) 4 tbsp Olive oil 1 tsp Cumin seeds 1 tsp Mustard Seeds 1 tsp Carom Seeds (Ajwain) 1/4 tsp Asafoetida (Hing) powder [watch for additives in powder form] 1/2 tsp Turmeric powder 1 tsp Red chili powder (optional) 1 tbsp Coriander powder 1/2 tsp Garam masala powder Salt as per taste Peel the Arbi root and cut in long slices. Wash the slices and dry it thoroughly with the kitchen towel. In a pan, heat 2 tbsp oil. Add sliced Arbi and shallow fry it, when its half done take it out of oil, press the slices and again fry it till it turns light golden. This way it will be really crunchy for long. Keep fried Arbi aside. In the same pan heat 1 tbsp oil again. Add cumin seeds, mustard seeds, carom seeds and asafoetida powder. When it crackles, add sliced onions to it. Sauté for 4 minutes and add chopped garlic, ginger and fry for another minute. Then add chopped tomatoes, mix well and cover the pan with the lid. Turn the heat to medium-low for 5 minutes. Add fried Arbi to the pan and add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix everything and again half-covered, keep on the medium heat for 3-4 minutes. From: Zimbio [Dead link: http://www.zimbio.com/Indian+Recipes/articles/NJKtXdtcBEU/Arbi+Masala+Taro+Root+Recipe] ~~~ veggies-poi Poi 2 quarts plus 1 1/4 cups water, divided 1 1/2 pounds taro root, unpeeled Bring 2 quarts water to a boil in a medium saucepan. Add taro; cook 40 minutes or until tender. Drain; cool 15 minutes. Peel; discard skin. Roughly chop taro. Place taro and 1 cup water in a blender; process until smooth. Add remaining 1/4 cup water, 1 tablespoon at a time, until desired consistency. Lorrie Hulston Corvin, Cooking Light, March 2005. From: MyRecipes ~~~ veggies-poimaoli Poi Maoli (Taro Poi) 2 1/2 lbs cooked taro root 2 1/2 cups water 1. Peel the cooked taro and cut into 1-inch cubes. 2. Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro. 3. Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash. 4. Continue to mash and turn the pounded taro over each time. 5. Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick. 6. Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth. 7. If the poi is kept in a refrigerator it should be mixed with water before storing. 8. To mix: Add a little water and stir round and round with the hand until all the water is absorbed. 9. Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it. 10. Store in a cool place or serve immediately. 11. Or let it stand 2 to 3 days for a sour flavor. From: Food.com ~~~ veggies-tomatoesstuffedtuna Tomatoes Stuffed With Tuna 2 tomatoes, 340gm Beefsteak 200 g tuna, in olive oil, thoroughly drained 1 tablespoon capers, drained and rinsed well 1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup 1 tablespoon parsley, finely chopped 2 tablespoons basil, hand ripped into small pieces, about 4 large leaves 1/4 cup mayonnaise, light 2 tablespoons lemon juice salt and pepper Wash tomatoes and cut off tops, scoop out the pulp and seeds. Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp. In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks. Add the mayonaise and lemon juice and mix well. Add salt and pepper to taste, if desired. Fill the tomato cavities with the tuna mixture and refrigerate about one hour before serving. Comments: - The only thing I did different was add a bit of dill to it. - I left out the capers because I don't care for them and used chervil instead of the parsley and it tasted great! Should have drained my tuna a little better than I did. By Kiwi Kathy. From: Food.com ~~~ veggies-ovenroastedtomatoes Oven-Roasted Tomatoes A bunch of tomatoes, any variety Extra Virgin Olive Oil Kosher Salt Fresh Cracked Pepper a bunch of garlic cloves Preheat oven to 325F. Cut your tomatoes. If you're using small romas, just cut them in half. Anything larger, quarter them. Half grape tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything. Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes . Optionally, you can also put whole cloves still in the skin right on the pan, but I definitely prefer it minced on top. Give it one more generous drizzle of olive oil. Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them, they'll get done a little faster. You'll want to just keep an eye on them after about 2 -2 1/2 hours. Your house will smell like heaven. Just take a peek through the window. You'll see the juices have dried up and some of the tomatoes will start to get dark around the edges. From: Our Best Bites ~~~ veggies-roastedtomatoes Roasted Tomatoes 3 pounds ripe plum tomatoes (about 15) 1/4 cup extra-virgin olive oil 1 tablespoon chopped fresh thyme 3 garlic cloves, finely chopped Position a rack in the middle of the oven and preheat the oven to 375 degrees. Stem the tomatoes and slice them in half lengthwise. Gently squeeze out the seeds or scoop them out with a spoon. Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with the thyme and garlic. Roast for 40 minutes. Increase the oven temperature to 400 degrees and roast the tomatoes until caramelized, about 20 minutes more. Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely. Peel if desired. The tomatoes will keep for up to 5 days in the refrigerator or store in the freezer. From: Every Day with Rachel Ray: August 2006 ~~~ veggies-ovenroastedwholetomatoes Oven-Roasted Whole Tomatoes Whole, ripe beefsteak tomatoes Olive oil Coarse salt (sea salt or kosher salt) Freshly ground pepper This is a very flexible recipe. Stop the cooking whenever the tomatoes look like something you want to eat. Roasted a shorter time, the custardy tomatoes make an excellent side, served either warm or at room temperature. Let them go a little longer, and they'll get drier and be great for eating atop foods. Heat the oven to 325°F. Slice the tops off the tomatoes, exposing the seed cavities. Holding a tomato over a bowl, gently squeeze it to release the juice and seeds. Use your fingers to completely clean out the cavities. Save the juice for another use. Set the emptied tomatoes upright in a shallow baking dish. Over each tomato, drizzle about 1 tsp. of olive oil, sprinkle with salt, and grind some pepper. Bake until the tomatoes are soft and collapsed. Note: If you want, sprinkle minced garlic or chopped herbs into the tomato cavities before roasting. Recipe by Ruth Lively. From: Vegetable Gardener: April 2001, issue #32 [archive.org] ~~~ veggies-italianstewedtomatoes Italian Stewed Tomatoes 24 large tomatoes - peeled, seeded and chopped 1 cup chopped celery 1/2 cup chopped onion 1/4 cup chopped green bell pepper 2 teaspoons dried basil 1 teaspoon honey In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and honey. Cover and cook for 10 minutes, stirring occasionally to prevent sticking. Adapted from: AllRecipes ~~~ veggies-scottconantstewedtomatoes Scott Conant's Stewed Baby Tomatoes 2 tbsp extra virgin olive oil 1 tbsp garlic, sliced thin 1 quart mixed cherry tomatoes, halved 1 tsp oregano, chopped 1 cup tomato sauce Salt 1 tbsp basil leaves, chiffonade In a sauté pan, heat oil slightly. Add garlic slices and sauté for 30 seconds. There should be no color on the garlic. Add cherry tomatoes and oregano to the pan and continue to sauté. Season with a little salt. Cherry tomatoes will release their juices. Continue cooking until fairly dry. Add tomato sauce and reduce any residual liquid. Add basil and mix to incorporate. The sauce should be chunky, fresh looking, and not too thin. Adjust seasoning. From: ABC News: Good Morning America [archive.org] ~~~ veggies-marinatedtomatoes Marinated Tomatoes 5 large ripe tomatoes 1/4 cup olive oil 1 1/2 Tbsp lemon juice 1/2 clove garlic, minced 1/2 tsp oregano 1/8 tsp pepper chopped parsley Peel tomatoes and cut into thick slices. Combine remaining ingredients and pour over tomatoes. Chill thoroughly, stirring once or twice. Garnish with parsley. From Cynthia A. Morgan in The Great Tomato Cookbook ~~~ veggies-spicyturnips Spicy Turnips (Masala Shalgam) Style: North Indian Vegetarian (Punjabi) 500 grams (about 20 oz.) turnips peeled chopped and washed 2 large onions chopped 2 tomatoes chopped (or half can pumpkin/butternut squash plus water) 1 teaspoon each of grated garlic and ginger 2 green chillies chopped (optional) 1 teaspoon each of cumin powder and coriander powder 1/2 teaspoon turmeric powder 1 cup water 2 tablespoons ghee / oil salt to taste finely chopped coriander leaves to garnish. Heat the ghee / oil in a pressure cooker till it is medium hot. Add the chopped green chillies, grated ginger and garlic. Fry briefly. Add the chopped onions and saute on medium heat for 3 minutes or till the onions are lightly browned. Now, add the chopped tomatoes, salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker. Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any. Garnish with finely chopped coriander leaves. NOTE: A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time. From: Syvum ~~~ veggies-turnipporiyal Turnip Poriyal (Turnip Stir Fry) You could also make carrot poriyal, beetroot poriyal, white radish (daikon) poriyal, rutabaga poriyal, Jicama Poriyal or any other root vegetable poriyal using the same recipe. 1 lb Turnip (grated) 1/2 Onion (finely chopped/grated) 1 Garlic (minced) 2 tblsp Coconut (grated) 1/4 tsp Mustard 2 Dry red chili (optional) 4 Curry leaves Salt to taste 1 Tblsp Oil Heat oil in a pan and splutter mustard, dry red chili, and curry leaves. Saute the onions and garlic for a while. Add the grated turnip and salt. Cook for about 5 minutes spinkling a few drops of water if needed. Finally add the fresh grated coconut, mix it with the turnip and switch off. Microwave Method: Add the grated turnip, onions, garlic, grated coconut and salt in a microwave safe bowl and micro cook for 5 minutes in full power. Toss everything once in between. From: Simple Indian Recipes ~~~ veggies-turnipscoconutmustard Turnips in Coconut and Mustard Seed Curry This dish, a family favorite since childhood, is best enjoyed on sunny winter afternoons when sweet, juicy turnips are in season. The mustard seeds add a fresh aroma and pungent flavor. Cooking the turnips in coconut milk adds a South Indian touch. 1/4 cup oil 1 tablespoon black mustard seeds 1 tablespoon finely chopped garlic 1 small red onion, finely chopped 1 fresh green chile pepper (such as serrano) seeded and minced (optional) 1 teaspoon ground cumin 1 tablespoon ground coriander 1 medium tomato, peeled, seeded, and finely chopped 1 pound tender turnips, peeled and cut into 1-inch pieces 1 cup unsweetened coconut milk 1/2 teaspoon ground turmeric 1 teaspoon salt 1 cup water 1/4 cup chopped fresh dill, for garnish Heat the oil in a heavy-bottom skillet over medium heat. Add the mustard seeds and cook until crackling, about 2 minutes. Add the garlic, onion, and green chile and cook until onion turns golden brown, 4 to 5 minutes. Stir in the cumin, coriander, and tomato and cook, 5 to 7 minutes. Add the turnips, coconut milk, turmeric, and salt and mix until all the ingredients are well combined. Add water and cook, stirring occasionally, until the turnips are cooked, 15 to 20 minutes. Increase the heat to high and cook until any remaining water is evaporated, about 3 minutes. Serve hot, garnished with dill. From: Flavor First: An Indian Chef's Culinary Journey by Vikas Khanna Via: The Splendid Table: The show for people who love to eat [archive.org] ~~~ veggies-spicedturnips Spiced Turnips 4 tablespoon oil 1 teaspoon ground cumin 2 cloves garlic, sliced lengthways 2 dried chillies (optional) 1 teaspoon fenugreek seeds 6 curry leaves 6 small young turnips 1 pinch of turmeric 1 teaspoon salt Heat the oil in a heavy-based saucepan with a tight-fitting lid. When the oil is hot, remove the pan from the heat and add the cumin, garlic, chillies, fenugreek seeds and curry leaves. Allow to cool for 2-3 minutes. Peel and halve the turnips, then cut them into very fine slices. Season these slices with a pinch of turmeric and the salt, then add the turnips to the spices. Cook, covered for 5-10 minutes, making sure that the vegetables do not stick to the bottom of the pan. Keep the pan covered and leave over a very low heat for a few minutes. No water is needed to tenderise the turnips. Serve hot. Source: The Best of Indian Cookery by Zuju Shareef. Posted to EAT-L Digest 29 Dec 96 by Imran C. Found at: India Snacks: A taste of India and more [archive.org] ~~~ veggies-watermeloncurry2 Watermelon Curry A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices. For a thicker curry, remove half of the cooked watermelon pieces, blend them to a pulpy consistency, and stir them back into the curry. This recipe is based on one that appears in 660 Curries by Raghavan Iyer (Workman, 2008). 1 3-lb. piece seedless watermelon, rind left on 2 tbsp. oil 1/2 tsp. ajwain [At Amazon] 1/2 tsp. cumin seeds 1/2 tsp. nigella seeds (black onion seeds) 2 dried chiles de árbol, stemmed (optional) [At Amazon] 4 cloves garlic, finely chopped 1 tsp. kosher salt 1/4 tsp. turmeric 2 tsp. chopped fresh cilantro, to garnish Trim and discard the thin, dark green skin of the watermelon rind with a knife, leaving the inner, whitish-green rind intact. Separate the rind from the red flesh with the knife and cut both rind and flesh into 1" pieces. Set aside in separate bowls. In a 2-quart saucepan, heat oil over medium-high heat. Add ajwain, cumin, nigella seeds, and chiles and cook, swirling the pan, until spices are toasted and fragrant, 2-3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add watermelon rind, salt, and turmeric and cook, stirring occasionally, until rind is lightly browned and liquid has almost evaporated, about 7 minutes. Pour 1 cup water into pan, cover, and reduce heat to medium-low. Simmer curry, stirring occasionally, until the rind pieces are tender, about 10 minutes. Uncover saucepan, add the red flesh, and stir to combine. Raise the heat to medium-high and boil, stirring occasionally, until the flesh softens slightly and the flavors come together, about 5 minutes. Transfer curry to a serving platter and sprinkle with the cilantro. Serves 6. From: Saveur: Savor a World of Authentic Cuisine ~~~ veggies-watermeloncurry Rajastani Watermelon Curry Something me and my wife found in an Indian cookery book last summer. Best with whole meat I guess, and NOT with Lindström-burgers. Make the whole batch - you'll want it - this stuff is addictive! 1/2 watermelon 3 tsp cayenne pepper powder 2 tsp pressed garlic 1 tsp coriander seed powder 1/2 tsp curcuma powder 4 tbsp oil 1/2 tsp cumin powder 1/2-1 dl lime juice (to taste) Cut watermelon in thick slices and remove seeds. Strain "seed-slush" and mix with some of the softer parts of the melon in a blender. Make 3-4 dl of this juice, mix with all ingredients from cayenne to curcuma. Cut the rest of the melon into 1 1/2 inch/4 cm cubes. Heat oil in pan and fry cumin-powder for 20 secs. Add spiced melon-juice, simmer for 5 mins. Add 1/2 dl limejuice (or lemon), boil for 1 min, then lower the heat, add melon cubes and blanch them for 3 mins, all the while gently shaking the pan. Add rest of limejuice to taste. Serve at any temperature between "hot from the stove" to "refridgerator ice-cold". Yummy!!! (serves 8) By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003 ~~~ veggies-yamdiscuss Yam Discussion From The Wise Encyclopedia A tuber of African origin, allied to the sweet potato, but with moist texture and high sugar content, and a whitish to reddish color skin and greenish-yellow to reddish or orange tint flesh. There is a wide variation in shape. The yam closely resembles the sweet potato, but grows much larger; it is the tuberous root of a different plant. From The Wise Encyclopedia of Cookery, 1971. ~~~ veggies-yamsinfo Yams Wash the yams and pat dry. Put on a cookie sheet in a pre-heated 425 degree oven until the yam is soft, usually about 30 minutes; depending on their size. Peel it then and they are ready to eat either warm or cold, with oil or not. This is my favorite way of cooking it. When making either chicken or vegetable soup: peel them, cut them into cubes, and add to the soup. From: C. M. D'Orazio on PaleoFood list ~~~ veggies-cookyam How to cook a yam In the US the most common way is probably to bake it in the oven at 350 F., either in aluminum wrap or uncovered. Another good way is to slice it thin (raw), and saute it with green onions and garlic, in olive oil. From: Buji Kern on the PaleoFood list. Posted 17 Feb 1999. ~~~ veggies-yams2 Yams Bake the yams or make yam fries in the oven. Oven @ 400. Bake 15 min and then turn and bake for 15 min more depending on the thickness. Bake in olive oil or coconut oil or animal fat on a cookie sheet. From: Susan Carmack on PaleoFood list. Posted 18 Feb 1999. ~~~ veggies-yamsundae Yam Sundae Take a yam, preferably garnet (the darker red variety). Bake in a 350 degree oven for a couple of hours or so, until the meat has visibly shrunken from the skin. The juices will have somewhat caramelized. Let cool at least enough to handle. Slit skin open and scoop out a reasonable serving into a cup or small bowl. Top with two or three tablespoons of crushed, shelled walnuts and an equal amount of maple syrup. Nuke for 40-50 seconds to heat all together. A light grating of sweet spice such as allspice, nutmeg and or cloves is optional. From: Katie Bretsch on PaleoFood list. Posted 20 Feb 1999. ~~~ veggies-nigerianfriedyam Nigerian Fried Yam It is fried in such a way that the outside of the chips is crunchy while the inside is moist. It is mostly used as a breakfast meal with fried egg, egg omelette, tomato stew, or vegetable sauce. White Yam - As much as you can eat. Oil Salt to taste 1. Peel and cut the yam tuber into 1 inch cylindrical discs. Make several cuts across the discs to get large chips. Wash the yam chips and place in a bowl. 2. Add a little salt and toss the contents to distribute the salt. 3. If you are using a deep fryer, pour enough vegetable oil into the fryer as per the instructions manual and preheat the oil to 170°C [340F]. You can also use a pot to fry the yam chips. It is preferable to use a pot rather than a frying pan for this fried yam recipe because pots provide more depth for the frying process. 4. When the oil is heated, add a few yam chips, leaving enough room for flipping the chips. 5. Stir the chips till they have turned golden. 6. Remove the chips and place in paper towels to absorb the oil. 7. Fry the rest of the chips following steps 4 through 6. Serve with fried egg, egg omelette, tomato stew or vegetable sauce. From: AllNigerianRecipes.com: Your Free Guide to Cooking Nigerian Food ~~~ veggies-nigerianboiledyam Nigerian Boiled Yam It is prepared without any added ingredients thereby leaving you with a wide range of sauces and stews to eat it with. Boiled yam can be eaten with Tomato Stew, Vegetable Sauce, Pepper Sauce, fried egg or egg omelette. White Yam - As much as you can eat. Salt to taste (Optional) 1. Cut the yam tuber into 1 inch slices. 2. Peel and cut the slices into half moons. You can leave it circular if you want. This does not make a difference to the recipe at all. 3. Wash the slices, place in a pot and pour water to cover the contents. 4. Boil till the yam is soft. This is when you can easily drive a fork into the slices without resistance. 5. Add salt and leave to cook for about 2 minutes. This is so that the salt will seep into the yam slices. 6. Turn off the heat and drain the water. From: AllNigerianRecipes.com: Your Free Guide to Cooking Nigerian Food ~~~ veggies-asaro Asaro (Yam Porridge) Asaro, also known as Ebe (pronounced eh-beh) is a Nigerian dish native to the Yorubas. 1 m tuber of yam 1 large red bell pepper 1 m red onion 2 cloves garlic Ginger (same size as 2 garlic cloves) 3 plum tomatoes (or 1 medium/large regular tomato) 3 scotch bonnet peppers Handful kpanla or stock fish (boil to soften) 1 tbsp Adobo seasoning 1 tsbp Curry powder 1/2 tsp salt [was 2 Knorr cubes] 2 bay leaves 3-4 cups water 1/2 cup Coconut oil 1/2 cup Palm oil 1. Rinse tuber of yam to rid it of dirt, sand etc. Cut into thick rounds. 2. Peel off outer skin. 3. Cut out any dark areas in the yam (like the areas above the knife in above pic: use tip of knife to do this). Cut each round into cubes (first cut in half, then cut each half into another half etc). Add cold water to a large bowl and rinse yam cubes. Drain and add more clean, cold water. Add cubed yam into cold water (to prevent yam from changing color). 4. Set aside for a few minutes (I refrigerated it). 5. Heat pot over medium heat. Cut and blend red bell peppers, onion, tomatoes, scotch bonnet peppers, garlic and ginger. Add 3-4 cups water to blended mix. Add coconut and palm oils to pot. Add blended peppers etc. Cover and let boil over medium heat for 10 minutes. 6. Add seasonings (salt, curry, adobo, bay leaves). Stir, let boil for 5 minutes still over medium heat. Add cubed yam (careful, so pepper doesn't splash; reduce heat if necessary). Drain kpanla (if soaked in water) and add to boiling pepper. (If you reduced heat, turn it back up to medium.) 7. Stir and let cook for 20-25 minutes or till yam is fork tender. Once soft, use a potato masher to mash, back of a serving spoon or a fork. *Mash and stir - I like some yam chunks, so I didn't mash everything* 8. Turn off heat. Serve while hot with meat of your choice. Adapted from: AvartsyCooking ~~~ veggies-poundedyamflour Pounded Yam Recipe (using Yam Flour) Pounded yam flour - about 600grams 4 cups of water Bring water to boil in a cooking pot. Once boiling, sprinkle pounded yam flour into the boiling water, and stir the ensuing dough until your desired texture is obtained. Sprinkle about a quarter cup of water on the dough, and cover the pot in low heat and allow dough to simmer. Need dough thoroughly with the wooden spatula to desired smoothness. Serve with vegetable and fish or meat stew (egusi or ogbono or edikaekon, or banga soup). The pounded yam recipe presented here is how it is commonly done with ready made pounded yam flour. If you prefer the pounded yam to come out soft, just add water piece-meal and stir. From: African Foods: The Home of African Foods in the UK ~~~ veggies-poundedyam Pounded Yam 1 medium size tuber of yam 5 cups water Cut yam into round circles, peel off skin of yam and cut into into four parts. Wash in cold to lukewarm water and put the washed yam in a large pot and add enough water to cover the yam and cook until the yam is very soft. Drain and pound smooth in a mortar with pestle, or put in food processor or yam pounder one piece at a time until it forms a soft dough of pounded yam. Alternatively, use motar and pestle. Add the pieces of yam gradually and pound into a smooth paste. A few table spoons of hot water (one or two) may be added to smoothen the paste. Serve with any soup of your choice. From: NigeriaGalleria.com ~~~ veggies-zucchinifritters Zucchini Fritters 1 cup zucchini, shredded (about 2 medium zucchini) 1/4 cup carrots, shredded 3 tbs. white onion, grated 1 tsp. garlic, minced 1 tsp. oregano 1/8 tsp. coarsely grounded Black Pepper 1 large egg, lightly beaten 1/3 cup ground nuts 1 tbsp olive oil spray tahini sauce, optional Stir zucchini, carrots, onion, garlic, oregano, and pepper until well combined. Stir in egg and let sit, refrigerate for 10 to 15 minutes. If pools of liquid form in the bowl strain the zucchini mixture through a fine mesh sieve. Return to the bowl and stir in enough of the ground nuts, so the mixture can be easily mounded in a tablespoon. It should be thick enough to scoop, but still soft. Lightly spray the bottom of a nonstick skillet with olive oil and heat until water drops dance and sizzle when sprinkled. Add batter by rounded tablespoons and flatten slightly. Cook until lightly browned on both sides, spraying the pan with additional oil as needed. Take care when turning the fritters as they are quite delicate. Repeat with remaining batter. Serve hot with tahini sauce. Makes 12 2-inch fritters. Adapted from: Tastebook: Cara Striegold [Insecure link: https://www.tastebook.com/recipes/1041630-Zucchini-Fritters] ~~~ veggies-zucchinichips Sweet'n Crunchy Zucchini Chips 1. Slice Zucchini into 1/4 inch "chips" 2. Dry the chips in a food dehydrator. (105 degrees recommended) 3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads. From: David Klein, www.living-foods.com/recipes/chips.html ~~~ veggies-zucchinimexicano Chopped Zucchini Mexicano Serve this hot and pretty salad on a bed of sprouts or as stuffing in a red pepper. Use the highly flavored jalapeno, garlic and cilantro to taste. Some jalapenos are devilishly hot, so be careful. This salad is intended to be a side dish rather than an entree. It looks attractive on the plate and its intense flavor works well as a condiment. 1 medium Zucchini, chopped 1/4 red onion, chopped 1/2 red pepper, chopped 1/2 - 1 jalapeno pepper, chopped (to taste) 1/4 cup chopped cilantro (or more, to taste) 1 small clove garlic, minced Pinch ground coriander seed Dash lemon juice Toss together, adjust seasonings. Serves 3-4 as a side dish. From: Nomi Shannon, www.living-foods.com/recipes/zuchmexicano.html ~~~ veggies-zucchiniapples Zucchini with Apples 1 1/2 pound small zucchini, thinly sliced 4 Tbsp olive oil (substituted for butter in original recipe) 1 medium onion, chopped 2 eating apples, chopped 2 fresh tomatoes, peeled and chopped 2 Tbsp fresh chopped parsley pepper to taste Set a small pan of water to boil. Drop the zucchini slices into the boiling water for 30 seconds. Remove immediately and drain. Heat the oil in a fry pan and sauté the onion until it is transparent. Add the apples and stir well to coat. Add the tomatoes and the blanched zucchini. Stir well, then add the parsley. Season this mixture, and leave it to cook, covered, over a gentle heat for 5-10 minutes, until the zucchinis are soft. Serve hot. From: Linda McCartney's Home Cooking ~~~ veggies-zucchinicurry Zucchini Curry (Zucchini Sabzi, Zucchini Kurma) 2 Zucchini 1 Onion (finely chopped) 2 Tomato (finely chopped or puréed) (or use canned pumpkin/butternut) 1 tblsp Ginger garlic paste 2 Green Chillies (finely chopped) (optional) 1 tsp Coriander 1 tsp cumin powder 1 tsp Chilli powder (or as needed) (optional) 1/4 tsp Turmeric powder 1/4 tsp Garam Masala 1/4 tsp Mustard seeds 1/2 tsp Cumin seeds Cilantro for garnish Salt as needed 2 tblsp Oil 1. Chop the zucchini into big chunks. Heat 1 tblsp of oil in a pan and shallow fry the pieces. Keep it aside. 2. Remove the zucchini pieces from the pan, add an additional tblsp of oil and splutter the mustard and cumin seeds. 3. Saute the onions with the green chillies for 10 minutes until they turn nice golden brown. 4. Add the ginger garlic paste and fry for a minute. 5. Add the tomato pieces/purée and let the mixture cook for atleast 10 minutes until the tomatoes are pulpy. 6. Add all the dry spice powders- chilli powder, coriander-cumin powder, turmeric powder, garam masala powder and salt. 7. Add the zucchini pieces and required water. Bring the gravy to a boil. 8. Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed. 9. Finally, add finely chopped cilantro and switch off. Serve hot. Tips and Variation - You can also roast 3 tblsp of grated coconut, make a fine paste of it and add to the gravy. This gives nice thickness and taste to the curry. (Here is Ivygourd curry made in a similar way.) - Another variation is to add 1/2 cup of coconut milk to the gravy at the end and just heat it through. - You can also substitute zucchini with other vegetables like ivygourd (tindoora, kovakai). Submitted by Dahlia to Simple Indian Recipes ~~~ veggies-indianstuffedzucchini Indian Stuffed Zucchini With Coconut and Coriander 3 ounces freshly grated coconut (85g) or 3 ounces desiccated coconut (85g) 8 tablespoons chopped fresh coriander (cilantro) 1 fresh hot green chili pepper, finely chopped (optional) 1 teaspoon salt 1/8 teaspoon ground asafetida powder (optional) 6 medium zucchini (about 2 1/2lb or 1125g) 5 tablespoons vegetable oil 1/8 teaspoon fresh ground black pepper 2 tablespoons lemon juice 1/2 teaspoon honey Combine the coconut, fresh coriander, green chilli, 3/4 tsp salt, and asafetdia in a bowl. If you use desiccated coconut, add a little bit of water to make a paste. Rub the mixture well with your hands. Wash and trim the zucchinis. Cut them into 1 1/2-in (4-cm) -long chunks. Sit the chunks on one of their cut ends and make two deep slits, like a cross, going 1 in (2 1/2cm) down their lengths. The chunks will seem quartered at the top but will remain whole at the bottom. Now gently prize apart the cut sections and stuff with the coconut mixture. I use a knife to do the stuffing. Pour the oil as well as 4 fl oz (1 dl water into a large), 12-14 in (30-35-cm frying pan). You can also use two smaller frying pans. Carefully place all the zuchhinis, stuffed side down, in the pan. If there is any stuffing left over, sprinkle that, as well as 1/4 tsp salt, the black pepper, lemon juice, and honey on top. Bring to a simmer, cover tightly, lower heat and simmer gently for about 5 to 6 minutes. Using two spoons, turn the zucchini pieces over gently so their quartered, stuffed sections are on top. If cooking liquid has evaporated, add a little more hot water. Cover again and cook another 7 to 10 minutes. The zucchinis should be cooked through but retain some of their crispness. There should be no liquid left in the frying pan. Serve immediately. By tigerduck. Found at Food.com ~~~ veggies-zucchinithoran Zucchini Thoran 1 Zucchini cut into small dices 1 small Chopped Onion 4 Chopped Green chillies (optional) 1 tsp Chopped Garlic 1/2 cup Grated coconut 1/2 tsp Turmeric powder 1 tsp Mustard Seeds 1/2 tsp Cumin Seeds a few Curry leaves Salt to taste Oil as needed Heat oil in a pan splutter mustard and jeera seeds and fry onion and curry leaves and saute until onion turn translucent. Add garlic, green chillies, salt and turmeric powder and saute for a while. Now add diced zucchini, cover and cook for 5 minutes, stirring occasionally. Add the grated coconut, simmer for 3-4 minutes and turn off the heat. Thoran is ready to be served. Posted by blackpepper to Sulekha.com [Dead link: http://food.sulekha.com/zucchini-thoran-id8163-27144-recipe.htm] ~~~ veggies-zucchinikibhaji Zucchini Ki Bhaji - Stir-fried Zucchini 3 large zucchini 3 tbsps coconut flour or almond meal Salt to taste 1/2 tsp turmeric powder 1/2 tsp red chilli powder (optional) 1 tsp cumin powder 1 tsp cumin seeds 1 tsp carom seeds (ajwain, bishop's weed) 3 tbsps coconut oil Wash the zucchini thoroughly and pat dry. Now cut into quarters lengthwise and then dice into 1" pieces. Put the cut zucchini into a large mixing bowl. Add the coconut flour, turmeric, cumin and red chilli powders, salt to taste and mix well to coat all the zucchini pieces. Keep aside for later. Heat the oil in a deep pan on a medium flame, till hot. Add the cumin and ajwain seeds and cook till they stop spluttering. Now add the zucchini and mix well. Simmer the flame and cook till the coconut flour coating is cooked - it will look golden and give off a cooked aroma. Ideally the zucchini will also be cooked by this time. Serve hot. Adapted from: The Spruce Eats ~~~ dressing-yard Dressing for Yard Salad 1 Tbsp raw honey 1/3 cup lemon juice fresh ground pepper, to taste 1 tsp minced fresh tarragon 2/3 cup olive oil Dissolve honey in lemon juice. Add pepper and tarragon, and stir, and then add olive oil in a cruet. Shake vigorously to blend. You only need a few Tablespoonfuls for the salad, so save the rest of the dressing for later use. Adapted from Jack's Skillet by Jack Butler. ~~~ dressing-parsley Parsley Dressing 3 Tbsp olive oil 2 Tbsp lemon juice 1/4 tsp onion powder 2 Tbsp chopped parsley Beat well the first 3 ingredients. Add the chopped parsley. Good on lettuce wedges. From: Ten Talents Cookbook by Frank and Rosalie Hurd ~~~ dressing-saladdressing1 Salad Dressing I mix lemon juice and olive oil (about equal parts, but you can adjust to your own taste) with salt, garlic, green onions, and herbs (oregano, basil, and thyme) no particular amounts, just what feels right, and then I taste and adjust. From: Anne Mears on Yeast-L list ~~~ dressing-saladdressing2 Salad Dressing 1/4 cup basil flavored olive oil * 1 clove garlic diced 1/4 tsp superfine ground mustard 1/4 tsp oregano fresh sqeezed lemon juice (1/4 small lemon) salt and pepper to taste shake well. * available from Consorzio Foods 800 288 1089 (we buy it at a local store and haven't tried mail order) You can probably improve on this recipe, we're still experimenting with it. From: Darice Sweet. Posted to Yeast-L list. ~~~ dressing-honeymustard Honey Mustard Dressing 1/2 C spring water 1/2 C olive oil 1 t mustard powder 1 pinch of white pepper* 1/8 t garlic powder 2 T honey * Add up to 1/8 t white pepper for a peppercorn dressing, all other ingredients stay the same I was thinking that a creamy dressing could be made out of this by adding a cooked, and then cooled egg yoke and blending it all up. I haven't tried the creamy version yet tho. From: Patti Vincent ~~~ dressing-limeoilgarlic Lime, Oil and Garlic Dressing 1/4 teaspoon kosher salt, plus a little more if needed 1 teaspoon finely chopped garlic 2 tablespoons finely chopped shallots 1/3 cup lime (or lemon) juice, plus extra, if needed 1 cup extra-virgin olive oil, plus extra, if needed Freshly ground black pepper In a small bowl, whisk the salt, garlic, and shallots with the lime juice. until the salt is dissolved. Slowly whisk in the oil until emulsified. Taste. Season with pepper and a little more salt, if needed, and add more lime juice or oil, if needed. Makes 1 1/3 cups From: French Food American Accent by Debra Ponzek via Kay in RFC ~~~ dressing-herb Herb Dressing Chop together very fine: 2 stalks celery and leaves 2 small green onions + tops 4 sprigs parsley Add: 1 tsp. paprika 1/4 tsp. dried basil 1/8 tsp. marjoram or rosemary Add to above: 1 cup olive oil 2/3 cup lemon juice Shake vigorously in tightly covered jar until well blended. Allow to stand in refrigerator until flavors are blended. From: Ten Talents Cookbook by Frank and Rosalie Hurd ~~~ dressing-absolutelyfabulousgreekhousedressing Absolutely Fabulous Greek/House Dressing 1/2 cup olive oil 1-1/4 teaspoons garlic powder 1-1/4 teaspoons dried oregano 1-1/4 teaspoons dried basil 1 teaspoon pepper 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon Dijon-style mustard 2/3 cup red wine vinegar In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature. Note: Original recipe makes 3-3/4 quarts. AllRecipes was used to scale to what is shown here. From DANIELLE M. Found at AllRecipes ~~~ dressing-redberry Red Berry Vinaigrette 1 cup fresh raspberries, preferably organic 3 medium strawberries, preferably organic, hulled and quartered 1 Tbsp lemon juice 1 tsp ground mustard 1 Tbsp pure maple syrup, preferably Grade B 2 T paleo oil Kosher salt, to taste (about 1/2 tsp) Place raspberries and strawberries in a mini food processor or blender. Process/blend until puréed. Add in the lemon juice, mustard, and maple syrup. Process/blend until well-mixed. With the motor still running, stream in the oil and process/blend until emulsified. Season to taste with salt. Store in an air-tight container in the refrigerator for up to 1 week. Adapted from: Healthy Food For Living ~~~ dressing-pineapplefruit Pineapple Fruit Dressing This is good on any fruit salad, sliced bananas or berries. 1/3 cup olive oil 1/4 cup fresh lemon juice 1/2 cup pineapple juice or crushed pineapple 2 Tbsp raw honey small pieces of lemon rind and orange (optional) Put in blender and blend until blended well. From: Ten Talents Cookbook by Frank and Rosalie Hurd ~~~ dressing-pomegranatedressing Pomegranate Dressing 1 C pomegranate juice (from 2-4 pomegranates) 1 C orange juice 1/4 C lemon juice 1/2 C olive oil 1 T basil 1 T thyme 1 T rosemary 1/4 tsp cayenne pepper 1 clove garlic, finely diced 2 shallots, finely diced salt and pepper to taste To make pomegranate juice: Place a whole pomegranate in a plastic bag, and set onto a cutting board. Place another cutting board on top, press down and roll the pomegranate around until most of the seeds have broken (but the skin is still whole). Cut an X into the top of the pomegranate, and squeeze out the juice. One pomegranate yields about 1/4 to 1/2 cup of juice. In a skillet saute garlic and shallots over medium heat until cooked through, about 10 minutes. Mix all ingredients and shake. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ dressing-saladdressing3 Salad Dressing 4 large raw carrots 1 cup raisins 1 T orange juice lettuce Using a hand grinder (like you would grind meat with) put through and grind the carrots and raisins. Add 1 T orange juice to finished mixture and mix with lettuce. From: a child's cookbook from 1931 ~~~ dressing-russian Russian Salad Dressing 1 cup tomatoes (whole canned) or thick juice 1/2 cup olive oil 1/2 cup lemon juice 1 Tbsp honey 1 tsp paprika 1 small green onion OR 1 tsp onion powder optional - 1 tsp horseradish powder optional - 1 garlic clove Blenderize until smooth, makes about 2 cups. From: Ten Talents Cookbook by Frank and Rosalie Hurd ~~~ dressing-tomato Tomato Dressing 1/3 cup tomato purée 1/2 cup olive oil 1/3 cup lemon juice 1 clove garlic 1 onion, chopped 1 Tbsp honey Whizz in blender until smooth. From: Ten Talents Cookbook by Frank and Rosalie Hurd ~~~ dressing-atkins Atkins Vinegar and Sugar-Free Ketchup 2 cups Tomato Paste (no "flavorings" or salt) 1/2 cup lemon juice 1/2 cup water 1 t oregano 1/8 t cumin 1/8 t nutmeg 1/8 t pepper 1/2 t dry mustard dash garlic powder Place all ingredients in a blender or food process and blend well. Refrigerate. From: alt.support.diet.low-carb ~~~ dressing-saladdressing5 Salad Dressing Olive oil and lemon juice in a three to one ratio about 1 tablespoon of tomato paste a couple of slices of fresh onion approx. 2 gloves garlic about 2 tsps mustard. Whirl in the blender and toss with hot, nuked broccoli florets. Of course it can be used on salad. From: Beverle <abernco[at]COMM-PLUS.NET> ~~~ dressing-tahinidressing Tahini Dressing 2 heaping tablespoons of tahini 1/2 clove of garlic Juice of 1/4 of a lemon Sea salt, to taste Water Blend all ingredients, adding water slowly until desired consistency is reached. From: Dr. Ben Kim: Experience Your Best Health ~~~ dressing-saladdressing4 Paleo Salad Dressing Tahini garlic chopped parsley lemon juice salt, etc. to taste Mix. From: Kim Tedrow on the PaleoFood list. Posted 2 Dec 1999. ~~~ dressing-sunflowerlemon Raw Sunflower Seed Lemon Dressing This can also be used as a mayonnaise, dip, sour cream, or a tartar sauce by reducing the amount of water a little to make it thicker. 2 1/2 cups water 1 1/2 cups raw, hulled, sunflower seeds 1 teaspoon salt (or to taste) 2 teaspoons paprika 2 teaspoons onion powder (or flakes) 2 Lemons (juice from) 1 clove fresh garlic (minced) The secret to a fine dressing is letting the above ingredients blend in a strong blender (VitaMix) for quite awhile until very creamy. Sometimes I substitute fresh basil and dill (or parsley) for the paprika. It then turns out a pale green instead of a pale paprika color. From: Your Body: God's Temple ~~~ dressing-redpepperkream Red Pepper Kream Creamy cashews are blended with red bell peppers for color and flavor. Tart lemon juice and a pinch of salt are added for a full flavor profile. I like to use my smaller blender to make this kream. If you're using a large blender, double the recipe so your blender blades are covered. You can also use a food processor; your kream will just not be as smooth as when blended. 1/2 cup cashews [may not be GRAP] 1 cup seeded and chopped red bell pepper 1 tablespoon lemon juice 1/2 teaspoon sea salt 2 tablespoons water, or as needed Begin by grinding your cashews into a powder. Then, place all the ingredients in a Personal Blender and blend until smooth. Will keep for 3 days in the fridge. Stir before using. Makes 1 cup. From: Ani's Raw Food Essentials by Ani Phyo. ~~~ dressing-cashewsauce Raw Cashew Cheddar Cheese 1/2 red bell pepper 1/4 cup water 1 cup raw cashew nuts [not GRAP, should substitute another nut] 1 tsp raw tahini 1 tbsp nutritional yeast 1 tsp salt 2 tsp onion powder 1 clove of garlic 2 tsp lemon juice Blend in a blender until a smooth consistency. Add more water if it feels too thick. Store in an air tight container up to two weeks. From: My Mamas Best Recipes ~~~ dressing-macadamiacheese Macadamia Cheese Recipe 1 cup raw macadamia nuts, soaked for at least 15 minutes 1 chopped bell pepper (a red pepper will make a darker orange sauce, a yellow or orange pepper will make a more yellow sauce) salt to taste cayenne pepper to taste In blender (best is a Vitamix blender) combine all ingredients and blend into a smooth sauce. Taste and adjust salt and cayenne to your liking. Cayenne gives this sauce a spicy flair similar to a Mexican nacho cheese sauce. Use as is, for a dip, a spread inside a wrap, a stuffing for mushrooms or bell peppers, a topping for vegetables. Spoon the mixture onto dehydrator teflex sheets like cookies and dehydrate into little spicy cheese wafers. Pour mixture onto dehydrator sheets and after dehydrating for a couple of hours, score into squares. Continue dehydrating to make slices. Coat kale or sliced onion and dehydrate to make kale chips or 'cheesy' onion rings. Adapted from: Making-Healthy-Choices.com: Vegan Cheese Recipe ~~~ dressing-paleogoddess Green Paleogodess Dressing (or Dip) "creamy and tangy" 1 Tbs. macadamia nut butter 2 Tbs. lemon juice or red wine vinegar 2 tsp. water (omit if making dip) dash of sea salt (optional) 1/2 tsp. fresh cracked black pepper 3 tsp. dried chives 2 tsp. dried dill 2 tsp. dried parsley 2 small cloves garlic, pressed 1/2 tsp. dry mustard powder 1/3 to 1/2 cup olive oil Place salt, lemon juice or vinegar and water into a small bowl. Whisk until salt is dissolved. Add nut butter, whisk until thoroughly combined. Whisk in pepper, herbs and spices. Slowly whisk in 1/3 cup olive oil, whip until creamy and smooth. Add more oil if desired. Those with nut allergies might use half an avocado instead of the nut butter. You'd probably want to emulsify the dressing with a stick blender, omitting the herbs until after this is done. A whisk will leave the avocado pretty chunky. This makes a very good dip. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001 ~~~ dressing-creamyalmond Creamy Almond Dressing 6 tablespoons blanched almonds, chopped 6 tablespoons water 1/2 cup + 2 tablespoons fresh squeezed lemon juice 2 tablespoons honey 1/2 teaspoon salt 1/2 tablespoon fresh basil, minced 1/4 teaspoon dill 1/4 teaspoon fresh cracked black pepper 1 teaspoon lemon zest 1/2-1 cup paleo oil kosher salt Place the almonds and water into a blender or food proccesor and turn on high speed to purée. Add remaining ingredients, except for oil, and run to blend and whip thoroughly. With the motor running, slowly pour in oil and run until the dressing is thick and creamy. (Dressing can be prepared and refrigerated for up to 1 week.) As stated in the description, you may use 3/4 cup oil and 1/4 cup water or apple juice (or liquid of choice) and get a little thinner dressing. Let sit for a few minutes to thicken up. From: Food.com: Low-cholesterol Recipes [archive.org] ~~~ dressing-walnutwhipped Walnut Whipped Cream 1 1/2 C walnuts 1/2 C orange juice 2 T honey 1/8 tsp almond extract (don't omit this!) Soak walnuts in water for at least 2 hours. Drain nuts and in a blender combine will all other ingredients. Blend until fluffy and smooth. Add a bit of water if the cream is too stiff. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ dressing-whippedcoconut Whipped Coconut Cream I've discovered how to make delicious whipped cream to top on berries and fruits really easy to make. Just take a can of coconut milk (Thai is a great brand), pour it into a jar and shake vigorously. Let sit in the refrigerator and you have a very stiffly beaten cream. Drizzle a little honey on top for sweetness if desired when you scoop it onto your dessert. From: Ella (ellalane at AOL.COM) One could add fruit and or spices to the coconut milk for a different flavor. Or maybe something like the spiced nuts chopped and sprinkled as a topping. From: Patti Vincent ~~~ dressing-cocowhipcream Coconut Cream/Whipped Cream If you're looking to make a whipped cream sort of thing, use Thai Kitchen coconut milk (no additives/preservatives). Keep the can in a cool place so that the fat will separate from the whey. Open the can and carefully spoon out the fatty part only. Be sure not to get any of the watery part. Whip this fatty coconut cream with a whisk until it resembles whipped cream. Take care not to whip too much or it will curdle. You can add a few drops of maple syrup or stevia to sweeten. A blender will whip it way too much and generate too much heat. Use a chilled wire whisk and chilled metal bowl. --> The coconut milk MUST have no added emulsifiers By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ dressing-mayotips Mayonnaise Making Tips from The NY Times To make mayonnaise, you need to slowly beat oil into egg until an emulsion forms - that is, the oil molecules are uniformly dispersed in the egg and then hold there. Adding a teaspoon of water to the yolks before dripping in the oil helps create a stronger and more stable emulsion. Lemon juice and vinegar accomplish the same thing, but if you add too much you run the risk of ending up with mayo that is too tart. A dollop of mustard can help create and hold an emulsion, too, which, beyond flavor, is why many mayonnaise recipes call for it. Adding water also heightens the fluffy factor. Another reason to add water is that it dilutes the yolk and opens up the complex matrix of lecithin and proteins it contains. The lecithin binds the oil droplets and the water in the yolk; that's the essence of a mayonnaise emulsion. As long as they are bound together, the emulsion is stable. When you're using a blender or food processor, a little cold water can keep everything from overheating as it whirls - another frequent emulsion buster. To really bolster your chances of creating and holding an emulsion, use a whisk. Although mayonnaise can come together more easily in a food processor, it is prone to breaking. Overbeating, along with overheating, can cause the molecules to come unglued. Initially the oil should be added to the yolk drop by drop; the emulsion should form when about a quarter of the oil is beaten in. Once that happens you can go a lot faster, increasing the drops to a steady stream. Adapted from: Mayonnaise: Oil, Egg and a Drop of Magic ~~~ dressing-blendermayo2 Blender Mayonnaise If you like speed and ease of preparation, this is the mayonnaise for you! 1 egg 1 tablespoon or more fresh lemon juice 1/4 teaspoon or more salt Pinch of white pepper 1 cup paleo oil 1 tablespoon boiling water In a blender, combine egg, 1 tablespoon lemon juice, 1/4 teaspoon salt and white pepper. Process 10 seconds. With blender running, add oil in a thin stream. Add water; process until thick and smooth. Taste; add more lemon juice, salt and white pepper to taste. Makes 1 cup. From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker ~~~ dressing-neanderthinmayo NeanderThin Mayonnaise 1 whole egg, at room temperature (plus 1 yolk for food processor) 1/2 teaspoon dry mustard 1/4 teaspoon salt (crushed sea salt is preferable) 1/4 teaspoon (preferably freshly ground) white pepper (optional) 1 1/2 tablespoons lemon juice (about 1 small lemon; 2 tablespoons for food processor) 1 cup light olive oil (plus 1/2 cup for food processor) 1. Break egg into bowl of your blender or food processor fitted with steel blade (if using processor add additional yolk). Add dry mustard, salt, white pepper, and lemon juice (if using processor, add 2 tablespoons lemon juice). Cover and blend 3 to 5 seconds. 2. With motor still running, remove plastic stopper from the cover of the blender or the pusher from the food processor and begin adding olive oil (if using processor, add additional 1/2 cup oil in a slow, steady stream until all of the oil is used. Blend only until mayonnaise is thick. 3. Scrape mayonnaise into a glass container; cover and refrigerate (if the mayonnaise is not to be used up right away). The mayonnaise will keep for 1 week. From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body by Ray Audette Included here with the author's permission. ~~~ dressing-mayofoodprocessor Mayonnaise in a Food Processor one egg 1 Tbs lemon juice 1/2 tsp salt 1/2 tsp dry mustard 1 cup olive oil Break egg into bowl of machine. Add lemon juice, salt, dry mustard. Start machine. Slowly pour in olive oil through the hole in the lid. As you get toward the end of the cup of oil, the mixture thickens up. Only run it about 10 seconds after you pour the last of the oil in. You're done. I use extra virgin olive oil, and it makes a lovely green-yellow mayo that we like so much better than commercial mayo. On a blender use a high speed. If you keep running the machine after the mayo is done, it will start to separate again. By Lynnet Bannion. Posted to the PaleoRecipe Mailing List, June 2003 For aioli, add a garlic clove. For caesar dressing, add some anchovies. For thicker mayonnaise, use slightly more oil. Can also try light olive oil; extra virgin has a very strong olive flavor. If you have a lot of trouble making mayonnaise, a very complete discussion of it can be found in the excellent book, The Curious Cook, by Harold McGee, Chapter 8, "Mayonnaise: Doing More with Lecithin." By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, June 2003 ~~~ dressing-aioli Aioli, the famous garlic mayonnaise of Provence 4-6 large garlic cloves, peeled 2 egg yolks, lightly beaten--at room temperature about 2 cups olive oil--at room temperature lukewarm water juice of 1 lemon Pound the garlic cloves to a paste. Add the egg yolks. Mix in a bowl with a wooden spoon (or use a marble mortar and wooden pestle), always turning in one direction, until the garlic and eggs have assimilated and are just beginning to get pale. While doing this, add about 4 Tbsp. of oil, very very slowly, drop by drop. The mixture should be thick. Add 1 Tbsp of water and 1 tsp of lemon juice and continue stirring, adding the oil in a very thin stream. When the mixture gets too thick again, add 1 more tsp. each water and lemon juice. Repeat until all oil is used. If the mayonnaise separates, Put it into a clean bowl. Add a garlic clove, 1 tsp of lukewarm water, and 1 egg yolk. Crush and mix together. Add the separated mayonnaise by teaspoons to the bowl, stirring constantly in one direction. From: Nika Hazelton's Way with Vegetables ~~~ dressing-ailoi2 Commenting on Garlic Mayonnaise (Aioli) I make aioli quite often. It is delicious for cold dishes, with cold fish or shrimp or cold meat - accompanied with raw vegetables/salad. Aioli is also good with warm boiled artichokes. Note that aioli should have a very thick consistency - almost like warm butter. If you prefer a thinner consistency, add a very little water or lemon juice to the thick aioli after it is mixed. The mixture sometimes (often :-) curdle if adding the oil to quickly. However it is easy to remedy, by starting all over with a new egg yolk - using the curdled mass instead of pure olive oil - and then continue adding the pure oil. By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003 ~~~ dressing-ailoi3 Garlic Mayonnaise (Aioli) Yields about 1 cup 4 large cloves garlic, mashed and peeled 1 teaspoon Dijon mustard 1/4 to 1/2 teaspoon salt 1 whole egg 1 egg yolk 1/4 cup fresh basil leaves (optional) 3/4 cup olive oil Lemon juice to taste Put the garlic cloves with the mustard, salt, pepper, egg, egg yolk, and basil in a blender. Blend a few seconds. While the blender is on, add 1/4 cup of the oil, blend thoroughly, then add remaining oil slowly in a thin, steady stream until the mayonnaise thickens. Add lemon juice to taste. From: Sally's Place: Hail to the Garlic Revolution by Betty Fussell ~~~ dressing-sweetpaprikaaioli Sweet Paprika Aioli Aioli, a garlicky mayonnaise hailing from Provence, is commonly used as a gourmet sandwich condiment. This version with sweet paprika is great on a sandwich, as a dip, or dolloped on broiled mussels for a quick cocktail party appetizer. Game plan: The aioli can be made up to 4 days ahead and refrigerated in an airtight container. For a slacker solution, fold the garlic, mustard, and paprika into good-quality store-bought mayonnaise. 2 medium garlic cloves, coarsely chopped 1 large egg 2 teaspoons Dijon mustard 1 1/4 cups extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 1 tablespoon sweet paprika 1 teaspoon kosher salt Combine garlic, egg, and mustard in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds. With the processor running, slowly add oil in a thin stream until completely combined, about 2 minutes. Stop the processor, add remaining ingredients, and pulse until thoroughly mixed. Scrape the sides of the bowl with a rubber spatula and pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using. By Aida Mollenkamp. From: Chowhound ~~~ dressing-cookedmayo Cooked Mayo 2 egg yolks 2 tbls lemon juice 2 tbls water 1 teas dry mustard Dash pepper 1 cup very light olive oil In small saucepan, stir together egg yolks, lemon juice, water, mustard, and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately. From: Molly NiDana <mnidana[at]netbox.com> ~~~ dressing-blendermayo Blender Mayonnaise (1 1/2 cups) 1 whole egg 1/2 teas dry mustard 1 cup olive oil 1 1/2 tbls lemon juice 1 tbls boiling water Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add the lemon juice and water. Refrigerate. Note: if using a food processor, add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and adjust lemon juice to taste. From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM> ~~~ dressing-greenmayo Blender Green Mayonnaise (1 3/4 cups) 3/4 cup fresh mixed greens: parsley, watercress, young spinach leaves 1/4 cup fresh basil, tarragon or dill 1 egg + 1 egg yolk 1 cup olive oil 1 1/2 tablespoons lemon juice ground pepper to taste Place the greens and the herb with the egg, egg yolk, and pepper in an electric blender or food processor and blend until the greens are puréed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the lemon juice and continue until all the oil is used up. If too thick, add a small amount of boiling water. Taste and refrigerate in a covered bowl or jar. Note: This must be used within a few days; after that the greens tend to turn sour. If you plan to keep it longer, blanch the greens for a minute in boiling water, then squeeze dry before using. From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM> ~~~ dressing-lemonmayo Lemon Mayonnaise 1 egg pepper to taste 1 Tbsp. lemon juice 3/4-1 cup/200-250 mL olive oil Put all ingredients into a bowl or beaker. Introduce the handblender to base of the bowl, switch it on and hold in position until the oil emulsifies. From Braun Handblender booklet This is also quite nice with 1/2 teaspoon of dry mustard powder and/or garlic added. For a more seafood-thousand island type dressing, simply add a tablespoonful of tomato purée. ~~~ dressing-ceasar Ceasar Salad Dressing Recipe 1 raw or coddled egg 3 tbsp lemon juice garlic 1 cup olive oil 2 oz tin anchovies with capers packed in olive oil Blend first three ingredients. Slowly drizzle in oil, blending continuously. Blend until dressing thickens. Add entire contents anchovies tin, blend. From: Kathleen Yoeschucho on PaleoFood List. Posted 1 March 1998. ~~~ dressing-remoulade Rémoulade Sauce If you are concerned about using raw eggs, use store bought mayonnaise and skip to last step. 1 large egg 2 large egg yolks 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 3/4 cup light olive oil 1 tablespoon freshly squeezed lemon juice, plus more to taste 3/4 cup vegetable oil 1 tablespoon capers, chopped 2 teaspoons Dijon mustard 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives 1 tablespoon chopped shallots Place egg, egg yolks, salt, and pepper in the bowl of a food processor. Process until well blended. With the machine running, slowly drizzle in olive oil. Add 1 tablespoon lemon juice, then drizzle in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed. Stir in capers, mustard, parsley, tarragon, chives, and shallots, and serve immediately. Martha Stewart Living, August/September 1992. Found at Martha Stewart ~~~ dressing-baconnaisefromscratch Baconnaise... Bacon Mayonnaise From Scratch 12 oz of oil 2 eggs Juice of 1 lemon Salt Pepper A pack of delicious bacon Tools: Blender The most important ingredient in mayonnaise its the oil so to make our Baconnaise we have to get as much bacon oil/fat as possible so we can get that bacon flavor. Fry you bacon preferably on a Forman grill or and oven where you are gonna be able to separate the drippings from the bacon and that the bacon its not gonna stay frying in the oil that comes out. The reason for this is that the first thing that comes out of the bacon its mainly water, juices and fat and if you get any water in the mayonnaise it wont come out right. After you see that water stops dripping and you can see only oil dripping remove the tray and collect the pure oil in a new tray. Let the bacon fry until looks crispy and dry and most of the oil is out. The bacon oil that you collected you are going to strain it to get the impurities out and then mix it with regular oil until you have 12oz of oil mix. Save the bacon to add to the Baconnaise if you want crunchy Baconnaise. Put the two full eggs in the blender and start it at the slowest speed. Pour the oil in a small thin string very slowly into the eggs as they get blended. As it starts to thicken and you put all the oil add salt pepper and the lemon juice and the stop the blender. This process should not take more than 1 minute if you blend it for too long it will mess up and don't stop and star the blender once you added the oil or it will also mess up. Take out the Baconnaise from the blender and put it into a container. If you want crunchy Baconnaise cut the fried bacon in small pieces and add it to it if not just leave it like that and you have creamy Baconnaise. Enjoy, now you can take your bacon everywhere and put it on anything you want anytime....... Site has more pictures and a video of the pouring technique and speed. by Nelson_Yepez. From: instructables ~~~ dressing-baconnaisecopycat Baconnaise (Copycat) 1 cup mayonnaise 1 tablespoon bacon grease, chilled 1 tablespoon instant minced garlic 1 tablespoon dried onion flakes 1/2 teaspoon hickory smoke seasoning (powder) 1/4 teaspoon paprika (or use cayenne pepper for a kick) 1 dash salt Mix all ingredients together in a mini food processor until smooth. Refrigerate for 2 hrs before using to allow flavors to blend. Keeps up to a week. By 2Bleu. Adapted from: Food.com ~~~ dressing-cilantroaioli Cilantro Aioli 1/3 cup fresh cilantro, chopped 1/2 lime, juice and zest of 1-3 drops hot pepper sauce, depending on preference 1 teaspoon ground cumin 3/4 cup mayonnaise Combine all ingrediants in a small food processor (or favourite blender) and mix until blended. By Beautiful BC, posted to Food.com ~~~ dressing-ranch Ranch Dressing 1/2 C paleo mayonnaise 1/2 C almond milk (or coconut milk) 1 T dry dill 1 t garlic powder pepper to taste Mix all together. I start with those measurements on the dill and garlic then adjust to taste, I usually end up adding a pinch more garlic. Better if refrigerated for one hour before serving but not necessary. Should be noted that this tastes just like regular dressing, no coconut taste at all. Great as a salad dressing or dip for raw veggies. By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ dressing-tartarsauce Tartar Sauce 1 C paleo mayonnaise 1/4 C finely chopped onion 1 T lemon juice 1/2 t dried dill Mix ingredients together. The flavor is best after chilling for an hour before serving. From: Patti Vincent ~~~ dressing-pestobs Pesto 2 bunches fresh basil 3-4 cloves garlic 1 C pine nuts 1/4 C olive oil salt and pepper to taste Gently saute pine nuts over low heat with a small amount of olive oil, until light brown. Combine all ingredients in blender and blend until smooth, adding more olive oil if necessary. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ dressing-cilantropesto Cilantro Pesto 3 garlic cloves, peeled and coarsely chopped 2 cups fresh cilantro, lightly packed 1/4 cup olive oil 2 tablespoons toasted sesame oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Place the garlic and cilantro in a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth. By Jane Kirby, December, 2002. From: RealSimple.com ~~~ dressing-cilantropesto2 Cilantro Pesto You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto. 2 cups, packed, of cilantro, large stems removed 1/2 cup blanched almonds 1/4 cup chopped red onion 1/2 teaspoon chopped and seeded serrano chile 1 teaspoon Kosher salt 1/4 cup olive oil In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use. Makes about 1 cup. Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use. From: SimplyRecipes ~~~ dressing-cilantropesto3 Cilantro Pesto This intensely flavored cilantro pesto is fantastic on fish, eggs, and poultry. It can be added to dips or dressings, or used as a garnish for creamy soups. The paste keeps well for several days if covered with a thin layer of olive oil and refrigerated. Do not add any salt to this until cooking time, as it will make the paste oxidize and turn very dark in color. 2 cups of cilantro leaves (1 bunch) 1/4 cup pine nuts, or blanched almonds 1 clove garlic, chopped 1 small shallot, chopped 1/4 cup olive oil 1/4 cup vegetable stock or white wine* (see note) In a blender or food processor, blend cilantro, pine nuts, garlic, shallot and olive oil until smooth. Makes about 1 cup * Note: The stock should be stirred in to thin the pesto down when it is being used, because it affects its shelf life. If you are using the pesto the same day, add stock in when blending. By Jen Hoy. Found at About.com: Whole Foods Cooking [archive.org] ~~~ dressing-garlicmustardpesto Garlic Mustard Pesto Picked in Spring only. In Summer the leaves are bitter and lose their spicy garlic mustard flavor. 3 cups Garlic Mustard leaves, washed, patted dry, and packed in a measuring cup 2 large garlic cloves, peeled and chopped 1 cup Walnuts 1 cup Olive Oil Salt and Pepper to taste Combine Garlic Mustard leaves, garlic and walnuts in food processor and chop. Or divide recipe in half and use a blender. With motor running, add olive oil slowly. Shut off motor. Add salt and pepper. Process briefly to combine. Serve warm as a appetizer. It also makes a great topping for baked fish. Adapted from: Monches Farm, LLC, Colgate, WI ~~~ dressing-pesto Black Olive Pesto Blend: 1/2 cup Black Greek or regular black olives, pitted and chopped 2 cloves of garlic, mashed, or 2 tsp pre-minced 1 tsp basil 1 shallot, quartered 1 tsp tarragon 2 Tbsp lemon juice 1/4 cup extra virgin olive oil 1/2 cup sundried tomatoes, oil-packed, or reconstituted in hot water for 6 minutes. Makes 2 cups. From: Cooking Healthy with One Foot out the Door ~~~ dressing-sagepesto Sage Pesto This makes an excellent veggie dip, or toss with cubed turkey and green onions for a salad. It's delicious with salmon too. 1/2 cup high-quality olive oil* 1/4 cup garlic, chopped 1/2 cup FRESH sage, firmly packed 1/2 cup FRESH parsley 1 cup pine nuts 1 teaspoon salt juice of 1 lemon Toast pine nuts on a cookie sheet in 350-degree preheated oven for about 5 minutes, be careful not to burn the nuts. (If they turn brown at all, they are burned.) Pick sage leaves and parsley from stem. Combine all ingredients in a food processor until a pasty, pesto-like consistency is achieved. * When selecting an olive oil, buy only an extra-virgin oil packed in a non-clear glass bottle. Good olive oil should have a nice flavor and olive aroma, taste it as you would wine, it should not taste metallic nor coat the tongue. From: Stacie and Ben's favorite Paleo Recipes [archive.org] ~~~ dressing-chimichurri1 Argentine Chimichurri Sauce 2 cups packed fresh Italian parsley leaves 4 medium garlic cloves, peeled and smashed 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano) 1/4 cup fresh lemon juice 1/2 teaspoon red pepper flakes [optional] 1/2 teaspoon kosher salt Freshly ground black pepper 1 cup extra-virgin olive oil Place parsley, garlic, oregano, lemon juice, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. By Christine Gallary. Adapted from: Chowhound ~~~ dressing-bittmanchimichurri Mark Bittman's Chimichurri Sauce 2 cups chopped parsley 2/3 cup extra-virgin olive oil 6 tablespoons fresh lemon juice 2 tablespoons minced garlic 2 teaspoons crushed red pepper Salt and freshly ground pepper In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper. Serve with freshly grilled meat. From: Food and Wine ~~~ dressing-chimichurri2 Chimichurri Sauce 1 cup (packed) fresh Italian parsley 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup (packed) fresh cilantro 2 garlic cloves, peeled 3/4 teaspoon dried crushed red pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt Purée all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.) Adapted from: Epicurious [archive.org] ~~~ dressing-chimichurri3 Chimichurri 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems 3-4 garlic cloves 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano) 1/2 cup olive oil 2 Tbsp fresh lemon juice 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two. Adapted from: Simple Recipes ~~~ dressing-chimichurri4 Argentinian Chimichurri Marinade 2 cups fresh parsley and/or cilantro, firmly packed 1/4 cup fresh oregano leaves (optional) 3-6 cloves of garlic 2 tablespoons chopped onion 1/2 cup olive oil 2 tablespoons lemon juice (optional) 1 tablespoon lime juice (optional) Kosher salt and red pepper flakes to taste Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped. Transfer the mixture to a separate bowl. Add the olive oil and lemon/lime juices, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve. From: The Spruce Eats ~~~ dressing-horseradish Horseradish We collected lots of roots growing in railway track ballast on a disused line. We washed the roots thoroughly then liquidised them and packed the resultant mush into plastic yoghurt pots before storage in the deep freeze. Use the smallest roots only as they have less fibrous core (which is not so strong in flavour and somewhat chewy in texture) and do not need peeling. If you freeze down small batches you can easily defrost one and blend it with Neanderthin mayonaise. Use it to accompany your Sunday roast beef instead of traditional mustard - deeeelicious! From: DaveJackson@bigfoot.com Adapted by Patti Vincent ~~~ dressing-garlicmustardhorseradish Garlic Mustard Horseradish To make the condiment, harvest the entire plant, and wash the roots well. The roots are white and have a horseradish-like smell. They will taste spicy. I chopped the roots. I blended the roots in a food processor with a bit of salt, a couple teaspoons of water and about 1 teaspoon apple cider vinegar [for paleo use lemon juice] and blended until it looked like horseradish. From: Food Under Foot: Unleash the Energy of Wild Edibles ~~~ dressing-garlicpasteoil Roasted Garlic Paste and Oil 4 or 5 whole garlic heads 1 cup extra virgin olive oil salt and freshly ground pepper a pinch or two Italian seasoning (optional) Heat the oven to 375°F. Peel away the garlic skins and toss the clean cloves into a shallow baking pan. Sprinkle on the salt, pepper and optional seasonings, then pour the oil over the top. Cover the pan, loosely, with aluminum foil, allowing for steam to escape. Bake for 30 to 45 minutes. (30 minutes produces a fork tender clove, 45 minutes produces a softer spreadable clove.) Drain off the oil in a tightly covered, sterilized glass jar or bottle and refrigerate and USE WITHIN 1 WEEK. Makes about 3/4 cup roasted garlic oil. To make the paste, mash the cloves with a fork or give them a quick spin in a 1 cup food processor. Makes about 1/2 cup garlic paste. I stirred the roasted garlic paste into my homemade tomato sauce; lip smacking smooth. The roasted garlic oil is said to be wonderful added to vinaigrettes, for sautéing vegetables, or in any recipe calling for roasted garlic oil. Inspired by Michael Chiarello's Flavored Oils: 50 Recipes for Cooking with Infused Oils From: Simple Daily Recipes ~~~ dressing-gingergarlicpaste Ginger Garlic Paste 4 ounces garlic, chopped 4 ounces fresh ginger root, chopped 1 tablespoon olive oil, or as needed In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze. From: AllRecipes ~~~ dressing-crabmangogarnish Crab-and-Mango Garnish A companion recipe to Chilled Avocado Soup 1/2 pound lump crab 1/4 cup chopped sweet onion 1/2 cup diced mango 2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon salt 1/4 teaspoon black pepper Combine ingredients in bowl; cover and chill. Adapted from MyRecipes: Julia Dowling Rutland, Coastal Living, March 2011v ~~~ sauces-neanderthinketchup Mom's NeanderThin Ketchup The NeanderThin-approved version of America's favorite condiment. (Submitted by Ray's mom, who, although in her seventies, is a NeanderThin convert and is not to be trifled with!) 3 1/3 pounds tomatoes, sliced 2 medium sliced onions 1/8 clove garlic Approximately 1/2 bay leaf (small) 1/2 red pepper 1/4 cup unsweetened juice (select naturally sweeter ones: white grape, pear, or apple) 1 spice bag (see Notes) 1/2 cup freshly squeezed lemon juice Cayenne and coarse salt (optional) 1. Boil tomatoes, onions, garlic, bay leaf, and red pepper until they are soft, about 20-30 minutes. Strain them. 2. Add juice to strained ingredients. 3. Add spice bag to mixture, boiling ingredients quickly, stirring frequently until they are reduced to half the quantity. Remove spice bag. 4. Add lemon juice, cayenne, and salt. 5. Boil ketchup for 10 more minutes. Bottle (see Notes) at once in clean jars leaving 1/4 to 3/4 inch of headroom (for freezer swell). Cover and freeze immediately. Always refrigerate container of ketchup that is in use. NOTES: The spices can be varied. Try 1 teaspoon of each of the following: allspice, black peppercorns, celery seeds, cloves, and mace, plus 1/2-inch cinnamon stick. Tie the spices in cheesecloth. Choose containers (plastic or glass) of a size that your family will use in a week's time. Since there are no preservatives added, the ketchup will spoil once it is defrosted. From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body by Ray Audette Included here with the author's permission. ~~~ sauces-cocktailsauce Cocktail Sauce 1 cup ketchup 2 Tbsp. prepared horseradish 2 Tbsp. lemon juice Mix the ingredients together, and taste. If desired, add mayonnaise, hot sauce or worcestershire sauce (Try 1/2 tsp. at a time). Chill before serving. From: The Balance Everyday ~~~ sauces-basiccocktailsauce Basic Cocktail Sauce Recipe 6 tablespoons tomato ketchup 2 tablespoons horseradish 4 tablespoons lemon juice celery salt to taste Tabasco sauce Shake all ingredients until well mixed. Add celery salt and tabasco sauce to your taste. Chill and serve. From: CDKitchen ~~~ sauces-classiccocktailsauce Classic Shrimp Cocktail Sauce 1 cup of tomato ketchup 1/2 teaspoon light chili powder 1 dash of ground cayenne pepper 1 teaspoon of prepared horseradish 2 teaspoons of fresh squeezed lemon juice 1 large minced garlic clove In a small mixing bowl add in the ketchup, light chili powder, cayenne pepper, prepared horseradish, fresh squeezed lemon juice, and the minced garlic clove. With a large wooden spoon vigorously mix these ingredients together until your sauce is even and consistent. Transfer the mixing bowl contents into a small dipping bowl. You may serve immediately, or let it chill in the refrigerator for an hour. Note that the chilling process will work to blend and sharpen the flavors, and in some cases make your sauce taste a little spicier. From: ShrimpCocktailSauce.com [archive.org] ~~~ sauces-neanderthinbarbecuesauce NeanderThin Barbecue Sauce The crown jewel of the NeanderThin kitchen. 2 cloves garlic, minced 2 tablespoons finely chopped onion 2 tablespoons bacon fat 1 teaspoon chili powder, or more to taste 1 teaspoon dried rosemary leaves, crushed 1/2 teaspoon coriander seeds, finely ground or crushed 1 teaspoon ground ginger One 6-ounce can tomato paste 1/2 cup water, or more if needed 6 ounces 100% natural apple juice concentrate Juice of 1 orange (1/3 to 1/2 cup, more or less) 1. Sauté garlic and onion in bacon fat over medium-low heat until tender, 5 to 10 minutes. 2. Add chili powder, rosemary, coriander, and ginger. 3. Add all other ingredients and stir until well blended. 4. Cover and simmer over low heat for at least 30 minutes to let flavors blend. If sauce becomes too thick, add more water. From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body by Ray Audette Included here with the author's permission. ~~~ sauces-homemadetomato Homemade Tomato Sauce 2 (28 ounce) can diced or whole tomatoes 1 medium yellow onion, finely chopped 2 celery stalks, finely chopped 3 tablespoons olive oil 5 to 6 large garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon salt 1/2 teaspoon fresh ground pepper Use either an immersion blender or drink blender to purée tomatoes, set aside. In a medium saucepan over medium heat, cook onion and celery in oil until soften. Add in garlic and spices; cook 1 minute; stir occasionally. Stir in puréed tomatoes. Cover with lid, allow for stream to escape. Bring to a boil, reduce heat to a simmer and cook for 30 minutes. Stirring occasionally. Now at this point, you will have a slightly chunky tomato sauce. However, if you prefer a smooth sauce, you'll want to use the immersion blender, again, to purée the sauce. You can also use a drink blender to do the same job. Just be careful handling while handling the hot tomato sauce. Hold down the top to the drink blender when you turn it on. The heat from the sauce will make it POP off and you'll have hot food on you and all over the counter. After the sauce is puréed, carefully pass it through a sieve that is set over a medium bowl. Use a rubber spatula to press the sauce through the sieve. Be sure to scrape the bottom of the sieve, too. Don't waste any of the sauce. It all goes into the bowl. Discard any vegetable and spice bits. This is a very important step that gives you a deliciously smooth sauce. If you have kids or adults that don't like chunky pasta sauces, but you like sauces with a lot of flavor, this is your happy place. Leftover tomato sauce freezes very well and can easily be reheated in the microwave without losing any of its great flavor. From: Simple Daily Recipes ~~~ sauces-pizzaiola Pizzaiola Sauce 1 1/2 to 2 pounds ripe tomatoes, peeled, seeded and chopped 1/4 cup olive oil 2 garlic cloves, minced pepper, to taste 1 tsp dried oregano 1/4 cup minced parsley Heat oil in a heavy pan. Add all the other ingredients. Cook over high heat, stirring all the time, for about 5 to 7 minutes, or until the tomatoes are just soft and hot. Serve with steaks. From: Nika Hazelton's Way with Vegetables ~~~ sauces-basquetomato Basque Tomato Sauce 1/4 cup olive oil 8 cloves garlic, peeled and crushed 2 cups peeled and diced yellow onions 1 1/2 cups cored, seeded and diced green bell peppers 3 cups very ripe tomatoes, diced 1 4 oz can whole green chiles, Mexican style, puréed 1/4 cup chopped parsley 5 cups beef stock pepper to taste In a 6 quart saucepan sauté the garlic, onion and green pepper in the oil until tender. Add the tomatoes, puréed chiles, and parsley and simmer until very tender. Add Beef Stock. Cover and simmer 1 hour. Uncover and simmer 1 hour more to reduce and thicken the sauce. Stir occasionally, pepper to taste. From: The Frugal Gourmet by Jeff Smith ~~~ sauces-sofrito Sofrito The seasoning combination sofrito is found in many cultures. Add it to your favorite soup or sauce to add extra flavor. It is also great when tossed with steamed shellfish. When using this recipe, I will use 1 tablespoon at a time, keeps in fridge up to 2 weeks. Makes about 1 cup 1/4 cup Celery, diced 1/4 cup Onion, diced 1/4 cup Green bell pepper, diced 1/4 cup Tomatoes, diced 2 cloves Garlic, minced 1 1/2 Tablespoons Fresh herbs (cilantro or basil work well) 1 1/2 Tablespoons Olive oil Place all ingredients (except the oil) and pulse until a course sauce forms (similar to salsa). Heat the oil in a heavy skillet over medium heat. Saute the sauce for 5 minutes. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ sauces-jerksauce Jerk Sauce 2 ounces whole Jamaican Allspice, crushed 1/4 tsp freshly grated nutmeg 1 tsp ground cinnamon 12 scallions, cleaned and chopped 6 Habenero peppers or 12 Jalapenos, halved _with_ the seeds 1/3 cup lime juice 4 TBL olive oil 1 tsp salt 1 tsp freshly ground black pepper (or more) some rum to taste Crush the allspice in a mortar and pestle or a coffee grinder or pepper grinder. Leave it fairly coarse in good sized chunks. Combine all the ingredients in a blender or food processor. Process until liquified and well blended. Pour it in a jar (glass only--it eats plastic) and refrigerate until you are ready to use it. Notes from the friend who gave me the recipe: This makes about a cup and it's pretty thick. I leave it like that and then add more oil to marinate the meat when I'm ready. Roughly 2 good, rounded teaspoons of this, blended with oil to thin it out, will suffice to marinate 2 full chicken breasts (4 pieces) to a very hot level. It doesn't need to marinate all that long either, half hour to an hour is plenty, so it makes an easy quick dinner. It goes a long way and keeps very well in the refrigerator. If you don't want to make this much, it's easy to just cut the recipe in half or so. Adapted from Island Cooking: Recipes from the Caribbean by Dunstan A. Harris ~~~ sauces-frybatter Deep Fry Batter 1 can coconut milk 2 eggs 2-3 T arrowroot Application of coconut oil is for deep-frying banana fritters, where the batter is made from a can of coconut milk, two free range eggs and two or three tablespoons of arrowroot flour. (here's mine) Dip meat, veggies (or I suppose fruit) in egg. Then coat in arrowroot and fry in olive oil. From: Richard Archer ~~~ sauces-mojodeajo Mojo de Ajo Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and kick of heat. Find them alongside other Hispanic ingredients. Cook the chiles in hot oil for just seconds to mellow out the flavor and for easy crumbling. Don't let the 3/4 cup minced garlic scare you away. The flavor smooths out as it cooks. This recipe goes with Shrimp Mojo de Ajo 3/4 cup olive oil 3 whole guajillo chiles* 3/4 cup bottled minced garlic 5 tablespoons fresh lime juice 1 1/2 teaspoons salt Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove and discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes. Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes. Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using. * 2 Tbsp. sweet paprika may be substituted. Omit Step 1; proceed with recipe as directed, stirring in paprika with lime juice and salt in Step 3. Lanny Lancarte, II, Lanny's Alta Cocina Mexicana, Fort Worth, Texas Southern Living, July 2007. Found at MyRecipes [archive.org] ~~~ sauces-dijonmustard Homemade Dijon Mustard 2 cups dry white wine 1 large onion, chopped 3 garlic cloves, minced 1 cup mustard powder (4 oz) 3 tablespoons honey 1 tablespoon paleo oil 2 teaspoons salt In a non-stick saucepan combine the wine, onion and garlic; heat to boiling, simmer 5 minutes. Cool, and discard solids. Add the dry mustard to the cooked liquid, stirring constantly until smooth. Blend in honey, oil and salt; heat slowly until thickened (keep nose away; fumes are strong!), stirring constantly. Pour into a glass jar; cool, let sit on counter at room temperature overnight. Refrigerate for 2-8 weeks to age flavor before using. From: Food.com: Kittencalskitchen ~~~ sauces-roastedgarlicpaste Roasted Garlic Paste Use as a spread. Use to add rich flavor to soups, vegetable dips, or basted on meats. 1 pound whole garlic heads 1/2 cup olive oil Salt and freshly ground black pepper Preheat the oven to 350 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool. When garlic is cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week. Yield: about 1 cup. Source: Easy Entertaining with Michael Chiarello. Episode: Skewer This From: FoodNetwork.com ~~~ sauces-tkemali Plum Sauce (Tkemali) Grilled meats and fish are rarely served plain, since they make such excellent foils for sauce. Georgian sauces offer tremendous variety. Most are prepared from the same fruits, vegetables, and nuts that appear in various guises in other dishes. Plums, blackerries, blackthorn, grapes, pomegranates, tomatoes, and cornelian cherries are all puréed for sauce, as are cilantro, beets, garlic, and spinach. Georgian sauces are characteristically tart; some are piquant as well. An interesting feature of the Georgian sauce repertoire is that the same basic dressing adorns vastly different foods. Thus the nut sauce satsivi is served with meat, poultry, fish, and vegetables alike. Some sauces are so delicious in and of themselves that a common expression goes, "With a Georgian sauce you can swallow nails!" Tkemali is the universal condiment in Georgia, used much as Americans use ketchup. It is prepared from the small, tart tkemali plum for immediate enjoyment or longterm keeping. Tkemali is meant to provoke the palate. It enlivens chicken and vegetables--such as the famous lobio tkemali) kidney beans in red plum sauce--and is the classic accompaniment to grilled lamb or beef. Tkemali also lends a distinctive flavor to soups and stews. To make tkemali in America, I recommend using Santa Rosa plums. The finished sauce takes on a luscious shade of pink. 1 1/2 pounds plums (not too sweet or ripe) 1/4 cup water 3/4 teaspoon whole coriander seed 1 teaspoon fennel seed 2 large garlic cloves, peeled and roughly chopped 1 teaspoon cayenne 1/2 teaspoon salt 1 tablespoon finely minced fresh mint 1/3 cup finely minced cilantro Cut the plums in half and remove the pits. Place in a saucepan with the water and bring to a boil. Sinuner, covered, for 15 minutes, or until soft. In a mortar with a pestle, pound together the coriander seed, fennel seed, garlic, cayenne, and salt to make a fine paste. When the plums are soft, put them through a food mill and return to a clean pan. Bring to a boil and cook over medium heat, stirring for 3 minutes. Stir in the ground spices and continue cooking until the mixture thickens slightly, another 5 minutes or so. Stir in the mince mint and cilantro and remove from the heat. Pour into a jar while still hot. Either cool to room temperature and keep in the refrigerator, or seal the jar for longer storage. From: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. ~~~ sauces-georgianplumsauce Georgian Pickled Plum Sauce (Tkemali) Recipe 1 pound plums, underipe, red 3/4 cup water 3 tablespoons lemon juice, fresh, or more to taste 1 tablespoon olive oil 3 cloves garlic, minced 1 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/2 teaspoon red pepper flakes, hot, or more to taste 1/4 cup cilantro, minced fresh or dill Fill a large saucepan half full of water and bring to a boil over medium-high heat. Immerse the plums in the water for 1 minute, then drain and rinse under cold running water. Slip off the skins, using a sharp paring knife. Cut each plum around its circumference all the way to the stone, then twist the halves in opposite directions to separate them. Use a spoon to pop out the stone. Cut each plum half in half again. Combine the plums, water, 3 tablespoons lemon juice, the oil, garlic, coriander, 1/2 teaspoon salt, and 1/2 teaspoon hot pepper flakes in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, covered, until the plums are very soft, about 5 minutes. Transfer the mixture to a food processor or blender and process to a smooth purée. Return the purée to the saucepan and stir in the cilantro. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is reduced to about 2 cups, about 5 minutes. Remove from the heat and taste for seasoning, adding salt, pepper flakes, or lemon juice as necessary; the sauce should be highly seasoned. Cool to room temperature and serve at once, or store, tightly covered in the refrigerator, for up to 2 weeks. Makes 2 cups. Note: Prepare rhubarb as described above in step 2, substituting 1 pound fresh rhubarb, trimmed and diced, for the plums. You may need a tablespoon or so more sugar to balance the rhubarb's acidity. From: CDKitchen.com ~~~ sauces-stirfry Sauce for Stir-fry coconut milk lots of garlic lots of ginger lemongrass coriander chilis squeeze of lemon or lime juice (plus a bit of grated zest if you like) I'm afraid I can't give you measures for any of these, as I just chuck them all in - you can't have too much garlic + ginger, you can have too much chilli. From: Dominic Glennon on Yeast-L list ~~~ sauces-sausagegravy Sausage Gravy 16 oz. bison breakfast sausage 2 tablespoons arrowroot powder 14 oz coconut milk 1/4 teaspoon fennel seeds 1 tsp dried, rubbed sage 1/4 teaspoon cayenne pepper 1/2 teaspoon pepper 1/4 teaspoon salt Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan. Turn the heat down to medium. Add the arrowroot and stir it into the fat and brown bits, whisking constantly for about a minute so it doesn't burn. It will get pretty thick and almost dry. Add the coconut milk about 1/3 at a time, and whisk together with the "roux," incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over Coconut Almond Biscuits. Comments: Arrowroot gravies need to be made immediately before serving. They will turn gummy if left to sit for too long. When it cools it develops an unusually slippery feel. Arrowroot starch needs to be mixed with a few Tbs. cold water before adding to a hot liquid. Recipe submitted by Amber, Norfolk, VA From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ sauces-porcinigravy Porcini Mushroom Gravy drippings from turkey 2 C mushroom stock (stewed mushrooms in vegetable or chicken stock) 1 T dried porcini mushrooms 1/4 C arrowroot powder Soak porcini mushrooms in stock for 10 minutes (you can do this before the turkey is done), then blend on high until smooth. Combine stock and drippings in a saucepan over medium heat and reduce to taste. If the drippings have lumpy bits in them you can blend it as well. In a small glass, add enough cold water to the arrowroot powder to make a thin liquid (1/4 C or less). While stirring constantly, add arrowroot to the gravy to desired thickness. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ sauces-meatgravy Meat Gravy 1 cup meat drippings or broth 1 cup nutmilk 1 T plus 1 t arrowroot Add arrowroot to nutmilk and stir well. Add to dripping and cook on low stirring constantly until gravy is thickened. From: Patti Vincent ~~~ sauces-coconutflourgravy Coconut Flour Gravy 3 tablespoons coconut oil 5 tablespoons coconut flour 1 1/4 cups water, beef or chicken broth 1 teaspoon salt 1 teaspoon sesame oil - optional Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown - be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and sesame oil and stir until oil is well mixed. Use your imagination for other seasonings. If reheating leftover gravy, you may need to add more liquid. Recipe submitted by Tammy, Cape Girardeau, MO Comment by Carrie: I added oregano and thyme and it had a good flavor. I was not completely happy with the texture though. I could really feel the flour. From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ sauces-thickeningsauces Thickening Sauces, Stews etc. 1. Arrowroot. I don't use this. I could, I suppose, just that it's very carb high. [Richard Geller] Using arrowroot shouldn't be a problem in moderation and small amounts. I myself wouldn't use it on a regular bases though for the same reason you don't use it. [Patti Vincent] 2. Nuts. Ground up, they were used in the middle ages to thicken sauces. Get out those middle age cookbooks. I tried making a pesto from pine nuts, roasted garlic and cilantro, but it didn't really thicken a broth very well (perhaps need more pine nuts?) [Richard Geller] I would think nuts would make sauces a bit grainy but I've never tried to use pine nuts myself. Maybe sauces made with nuts would just need to be cooked down for longer periods of time to thicken. Just a guess. I used to use carrots grated very fine in tomato sauces to help the thickening process. Depending on the sauce I suppose other vegetables could be steamed, mashed or riced and added to sauces for thickening.... Broccoli, cauliflower, brussel sprouts etc. [Patti Vincent] 3. Here's an interesting one: squash. I thickened a chicken curry with squash and it worked great. [Richard Geller] 4. Gelatine, demi glace, etc. make stock and reduce it, it will thicken and have great flavor [Richard Geller] 5. Tomatoes, ground up. I am not eating tomatoes much these days as I think they cause me problems. I used to use them quite a bit to thicken things. [Richard Geller] 6. Kuzu root starch is used in macrobiotic cooking. It is a superior quality thickener. I do not know if kuzu root is edible raw but I do know that it is gluten free. I use this together with gelatin to make a delicious gravy, which is totally lump-free and not at all starchy tasting. [Stacie Tolen] 7. Coconut milk is a great thickener for shakes, smoothies, etc. and also for curry. Pumpkin curry is a thick and hearty fall/winter supper. [Stacie Tolen] 8. I discovered WAY back, when trying to get people to eat vegetables, that using a lot of onions, carrots, celery while cooking a roast or chicken, then blending the softened veggies together with the broth made a delicious thick gravy that anybody would eat. A Vitamix works great for this. I guess you could try the same method with sweet things as well - fiber-rich fruits, with juices. [Holly Krahe] 9. Besides kuzu and arrowroot, I go to the Oriental grocery and purchase dried powdered white yam flour and sometimes dried acorn flour. They are neutral in flavor. For a sweet flavor, you can use chestnut flour. Mix them off heat in cold water to make a paste, and then slowly stir them into your sauce, soup, etc. I don't worry about the carb content, because a little goes a long way, especially when it becomes lost in a large pot of soup. Also, I'm sure aboriginals used ground acorns, chestnuts and tubers to make porridges, so in my kitchen, they are paleo. [Judy Genova] ~~~ sauces-speakingofgravy Speaking of Gravy Speaking of gravy, I've made gravy using kuzu root or arrowroot instead of cornstarch or flour, in a mix of pan drippings and broth. These gravies need to be made immediately before serving, as they will turn gummy if left to sit for too long. Arrow and kuzu root starch needs to be mixed with a few Tbs. cold water before adding to a hot liquid. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ sauces-arrowroot1 Arrowroot Comments Flavour and Colour: Snow white. Flavourless. Breading: Browns quickly and well. Produces golden crispy coating. Thickening: Excellent. Substitute for equal amount of cornstarch. Leftovers may need to be rethickened. Baking: Substitute for 25-50% total flour. Will lighten baked goods. Comments: Silky powder, much like cornstarch. Store tightly in sealed jar and refrigerate. From: The Allergy Self-Help Cook Book by Marjorie Hurt Jones R.N. ~~~ sauces-arrowroot2 Arrowroot Comments from "Minimax Cookbook" In his book "Minimax Cookbook", Kerr says that both arrowroot and cornstarch are pure starches. He prefers them to flour for thickening liquids. He recommends arrowroot for dark hot sauces because of its clarity and its lack of taste that might mask the food flavor. Arrowroot is good, too, he says, for giving pasta a glaze when he wants the pasta to have the look of oil on it. Arrowroot, however, has a drawback in that when it cools, especially in contact with dairy foods, it develops an unusually slippery feel. Another difference, according to Kerr, is that cornstarch requires thirty seconds at the boil to remove its starchy taste, while arrowroot clears in very hot liquid without the need to boil it. Posted by Len S (elm at delphi.com) to rec.food.cooking on 27 Nov 1995. ~~~ sauces-arrowroot3 Re: arrowroot, what is it? While the purposes are the same, there are some differences between the the finished product when using arrowroot v cornstarch. Arrowroot slurries and cornstarch slurries are both used to thicken sauces and gravies. They both yield a clear, glossy sauce which gives a "mouth feel" and appearance similar to a sauce containing quantities of butter. They both require much less time than a flour-thickened sauce. They are both used as slurries, stirred into the hot liquid *off heat!*. The arrowroot slurry is merely stirred into the liquid for 30 seconds to a minute and it's ready. ____ Arrowroot thickened sauces, on the other hand, freeze well in such preparations as chicken pies, and do not re-hydrolize (the word just popped out of my sub-conscious) when the pies are reheated. I have also used it for thickening chicken ala king, which I have then frozen and re-heated without any problems. Posted by Edward Conroy to rec.food.cooking on 24 Jun 1996. ~~~ marinade-lemonbasil Lemon-Basil Marinade A tangy marinade for chicken or veal. 1 large lemon 1/2 cup olive oil 1/2 cup finely chopped fresh basil or 3 tablespoons dried leaf basil, crumbled 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Grate peel from lemon; squeeze juice from lemon. In a medium bowl, whisk together lemon peel, lemon juice and remaining ingredients. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 7 days. Makes about 1 cup. From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker ~~~ marinade-3citrus Three-Citrus Marinade 1/2 cup fresh lime juice 1/2 cup fresh lemon juice 1/2 cup fresh orange juice 1/2 cup olive oil 4 cloves of garlic minced 2 teas coarsely ground black pepper 3 crushed bay leaves 3 tbls chopped cilantro Mix all ingredients in shallow wide mixing bowl. Add food and marinate 1-2 hours. Barbeque, stovetop grill, or broil, brushing marinade on 2-3 times. In addition to skinned chicken parts, this may also be used on salmon, tuna, or shrimp. Reduce marinating time so citrus does not "cook" seafood. Posted to rec.food.recipes by Joel Schwarz on Aug 28, 1996. ~~~ marinade-mojocriollo Mojo Criollo 1/3 cup olive oil 6 to 8 cloves garlic, thinly sliced or minced 2/3 cup fresh sour orange juice or lime juice 1/2 teaspoon ground cumin salt and freshly ground black pepper, to taste Makes 1 cup. Source: Miami Spice: The New Florida Cuisine, by Steven Raichlen Via: Staca Hiatt in rec.food.recipes on Oct 29, 1998. ~~~ marinade-chimichurri Chimichurri A great South American type of sauce for grilling, can be served right away but will be better if you let it ripen for a day or two in the frig. 1 bunch curly parsley, stemmed and minced, about 2 cups 8 to 10 cloves garlic, minced 1 cup olive oil 3 tablspoons fresh lemon juice 1 teaspoon red pepper flakes 1 teaspoon salt, or to taste freshly ground black pepper Combine the parsley and garlic in a food processor (or mortar) and grind to a coarse paste. Work in the oil, lemon juice, red pepper flakes, salt and pepper. Taste and add more lemon juice or salt if needed. Makes about 2 cups. From: Miami Spice: The New Florida Cuisine, by Steven Raichlen Found in newspaper Food Section ~~~ marinade-limeorange Lime-Orange Marinade 4 cloves garlic, finely chopped 1 1/2 cup lime juice 1 cup orange juice 1/2 cup olive oil 2 teas ground black pepper Chop garlic and mix with remaining ingredients in a bowl. Marinate ribs, chops, or thick cuts of beef with this tangy, spicy combination. Always try to use fresh juices. When they're not readily available, use the frozen or bottled variety. Source: Mesquite Cooking, by John 'Boog' Powell Posted to rec.food.recipes by Carey Starzinger on Sep 3, 1996. ~~~ marinade-barbecue Barbecue Sauce or Marinade Here's a nice barbecue marinade or basting sauce. Works well on a lot of fish. Experiment with the herbs according to your preference, but I like these. 1/4 cup EV olive oil 1 branch fresh dill, crushed 1/4 tsp chopped, fresh tarragon 1/4 tsp summer savory 1/4 tsp fresh ground black pepper 1 tsp fresh grated lemon peel 2 Tbs fresh lemon juice Heat the oil in a small saucepan, add the herbs, pepper and lemon peel. Let brew over a very low heat for about 4 - 5 minutes. DON'T COOK! Remove from heat and stir in the lemon juice. Use as a basting sauce or as a cold marinade for fish steaks. Posted by JGruhn@aol.com to rec.food.recipes on June 27, 1995. ~~~ marinade-tangychicken Tangy Chicken Marinade 1/2 cup lime juice 1/4 cup olive oil 3 cloves garlic, minced 1 jalapeno pepper, cut in 1/8" slices (do not remove seeds!) 1/4 cup chopped fresh cilantro dash salt dash white pepper Combine all ingredients. Pour over 1 lb. skinless/boneless chicken breast halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking. Serves 4. Posted by JGruhn@aol.com to rec.food.recipes on June 27, 1995. ~~~ marinade-beef Beef Marinade 250 ml olive oil 125 ml lemon juice 1 teaspoon dry mustard 1 teaspoon pepper 2 cloves garlic; crushed Mix all the ingredients together. Use to marinate beef. Reserve and use to baste meat while grilling. Posted to rec.food.recipes by Helen Watson on Jul 31, 1998. Adapted by Patti Vincent ~~~ marinade-grilledshrimp Marinade for Grilled Shrimp 1/4 teaspoon dry mustard juice of 1 lime (or lemon, if desired) 1/4 olive oil 1/2 teaspoon raw honey 1 teaspoon salt pepper dash cayenne pepper Marinate shrimp for several hours. Drain. Alternate shrimp on skewers with pineapple chunks, small pieces of bacon, green pepper, mushrooms. Grill over medium coals. Posted to rec.food.recipes by Joan Karr on Apr 8, 1997. Adapted by Patti Vincent ~~~ marinade-machofish Macho Fish Marinade The rinds from the juiced citrus fruits make an attractive and flavorful addition to this robust and tangy marinade. Use on: Any meaty fish .... Marinate 2 to 3 hours 3/4 cup olive oil 1/2 cup fresh orange juice 1/3 cup fresh lemon juice 1/4 cup vegetable broth 1 teaspoon salt 2 tablespoons fresh lime juice 1/2 medium fennel bulb .... trimmed, cored and thinly sliced crosswise 1/2 medium red onion, thinly sliced 1-inch piece of fresh ginger, peeled and thinly sliced 2 fresh thyme sprigs 2 bay leaves 1/4 teaspoon crushed peppercorns In a large bowl, stir together the olive oil, orange juice, lemon juice, salt and lime juice. Add the fennel, onion, garlic, ginger, thyme, bay leaves and peppercorns and mix until combined. Yield: About 2 cups Posted by plgold@ix.netcom.com to rec.food.recipes Adapted by Patti Vincent ~~~ marinade-steak Steak Marinade 1/3 cup minced shallots 1/2 cup olive oil 3 Tbs. fresh thyme 1/4 tsp white pepper 3 Tbs. freshly squeezed lemon juice Mix the marinade ingredients in a non-reactive pan. Score the meat, and place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Remove the steaks from the marinade (retain marinade) and grill to taste. Bring the remaining marinade to a boil in a non-reactive saucepan and remove from heat. Carve the meat in thin diagonal slices across the grain (this makes for a tender cut) and arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate, if desired, with parsley sprigs or watercress. Posted to rec.food.recipes by Todd Matthews on April 28, 1997. Adapted by Patti Vincent ~~~ marinade-chicken Chicken Marinades I tend to improvise with whatever comes to hand. The following things have served me well in the past (mix and match - treat it like a salad bar; a good idea is to take a single item from each list): Acidic Flavors Lemon Juice Lime Juice Salty Flavors salt broth Other Liquids Chinese Hot Oil Sesame Oil Broth or Stock Honey Maple Syrup Other Ingredients Thyme Dry Mustard Sage Black Pepper Rosemary Cayenne White Pepper Lemon Peel Diced onion Fennel Seed Celeriac Chili Powder Assemble at will! Once the chicken is marinated, toss it in a non-stick pan with a little olive oil to cook it. if you then want a good SAUCE on the chicken, stir some arrowroot (just a pinch or three) into your marinade and toss it into the hot pan. Posted by S. John Ross to rec.food.recipes on Feb 28, 1997. Adapted by Patti Vincent ~~~ marinade-salsacubano Salsa Cubano Barbecue Sauce 1 md white onion, chopped 5 cl garlic, chopped 1/2 cup sour orange juice < or > 1/3 cup lime juice (see note) 1/2 ts oregano 1/2 ts cumin seeds 1/4 ts salt 1/2 cup water Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients together and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking. Makes 2 Cups. Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores. From: Enrique W. Perez Posted to rec.food.recipes by Carey Starzinger on Jul 21, 1996. ~~~ marinade-cubanlime Cuban Lime Marinade [For Vegetables] 6 cloves garlic -- minced (2 Tbs.) 2 teas ground cumin 1 tbls chopped fresh oregano (or 1 teas. dried) 1/2 teas ground black pepper 1/2 cup fresh lime juice Place the garlic in a mortar and pestle and mash to a smooth paste (or mash in a shallow bowl with a fork). Work in the cumin, oregano, pepper, and lime juice. Add a pound of vegetables. Marinate for at least six hours, stirring occasionally. Broil or grill until done, basting occasionally with the leftover marinade. Serves 5. Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking ~~~ marinade-mangolime Mango and Lime Marinade 8 tbls mango and lime chutney; or mango chutney 1 lime 1 tbls raw honey; optional Chop the lime in half, remove the peel, keep the juice and flesh. Add the lime and chutney to a food processor bowl. Pulse until the lime is fairly well chopped up, it will probably still be chunky, it doesn't have to be very smooth. Pour this into the bowl where you'll be marinating the meat, add the honey and mix well. Stir in the meat. Marinate for at least 24 hours, longer if the meat is not very tender. Use for kabobs. Originally Jenn adpated from one in an issue of "Marie Claire" Posted to rec.food.recipes by Helen Watson on July 31, 1998. ~~~ marinade-asian Asian Flavor Marinade This marinade works exceptionally well with seafood but is quite tasty with poultry or pork. 1 cup fresh orange juice 2/3 cup fresh lemon juice 2/3 cup fresh lime juice 6 scallions sliced thin (white part only) 2 small jalapenos sliced into very thin rounds 1 tsp. red-pepper flakes 1 Tbs. grated orange zest Mix ingredients in a bowl and marinate your seafood, chicken or pork. Posted to rec.food.recipes by Todd Matthews on April 28, 1997. Adapted by Patti Vincent ~~~ marinade-redwinebeef Red-Wine Marinade for Beef Acid in the wine helps tenderize less-tender cuts of beef 1 (1-liter) bottle dry red wine (about 4 cups) 1/3 cup olive oil 2 tablespoons chopped shallots or green onions 1/4 cup chopped celery leaves 3 large garlic cloves, minced 1/4 cup chopped fresh parsley 1 teaspoon dried leaf thyme or dried leaf marjoram, crumbled 1 teaspoon salt 1/2 teaspoon freshly ground black pepper In a large bowl, whisk all ingredients together. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 3 days. Makes about 5 cups. Variation: White-Wine Marinade for Chicken: Substitute dry white wine for red wine. Marinate chicken no more than 24 hours. From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker ~~~ marinade-champagne Champagne Marinade for Salmon 3/4 cup champagne 1/4 cup olive oil 1/2 teaspoon dry mustard 1/2 teaspoon dried basil leaves dash salt dash white pepper Combine all ingredients. Pour over 4 salmon steaks or filets. Marinate at least 2 hours. Grill or broil salmon, brushing with marinade during cooking. Serves 4. Posted by JGruhn@aol.com to rec.food.recipes on June 27, 1995. ~~~ marinade-spicy Spicy Marinade 1/4 cup chopped parsley 1/2 cup loosely packed and finely chopped basil leaves 2 tablespoons minced green onion 1 tablespoon minced garlic 1 teaspoon finely chopped oregano 2 teaspoons sea or kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon hot red chile flakes 1/3 cup dry white wine (optional) or broth 3/4 cup olive oil Combine all ingredients and allow flavors to marry for 2 hours before using. If you like a hotter flavor, add more chile flakes or some minced fresh serrano chiles. Makes approximately 2 cups. Posted to rec.food.recipes by Todd Matthews on April 28, 1997. Adapted by Patti Vincent ~~~ marinade-hawaiian Hawaiian Island Marinade 1/3 cup coconut milk 2 Tablespoons lime juice 1 Tablespoon raw honey 2 Tablespoons fresh Hawaiian ginger root, finely grated Combine ingredients and marinate steak, chicken, fish or pork before barbequing. Baste with marinade during barbequing. Source: Hawaii Ginger Industry Association Posted to rec.food.recipes by Carey Starzinger on Aug 21, 1996. Adapted by Patti Vincent ~~~ marinade-cocogingerwet Coconut-Ginger Wet Spice Mix In countries where a lot of spices are used, it is common to take a dry spice mix and convert it into a wet one, which allows you to add even more flavors. Here we build on Sweet and Hot Masala No. 7, using coconut milk as the agent of change. With the addition of ginger and lime, the mixture begins to take on a Southeast Asian character. This is the one to use as a powerful flavor enhancer in any Near or Far Eastern soup or stew. 1 tablespoon minced garlic 1/2 cup coconut milk, unsweetened canned 1/4 tablespoon tamarind paste stirred into 2 tablespoons hot water 1 tablespoon grated lime peel 1 cup Sweet and Hot Masala No. 7 Heat the sesame oil in a large saute pan over medium heat until hot but not smoking. Add the ginger and garlic and cook, stirring frequently, for 1 minute. Add the coconut milk, bring to a simmer, then reduce the heat to low. Add the tamarind water and stir well, then add the lime peel and Sweet and Hot Masala No. 7 and stir until the spice mix is fully dissolved. Remove from the heat, allow to cool to room temperature, then cover and refrigerate. This mix will keep, covered and refrigerated, for about 1 week. Makes about 2 cups. Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ marinade-tandoori Tandoori Marinade 1/2 cup coconut milk 2 Tbsp. lemon juice 2 Tbsp. lime juice 2 tsp. salt 2 garlic cloves, minced 1 tsp. ginger, minced 1/2 tsp. cumin seed 1/2 tsp. coriander 1/4 tsp. turmeric 1/2 tsp. cayenne pepper 1/4 tsp. black pepper 1/8 tsp. cinnamon pinch ground cloves Mix all ingredients making sure that all the spices are well blended. Marinade your meat of choice in the sauce for several hours. Use leftover sauce for basting the meat while it is grilling. The more sauce, the better (I think). You might also want to try this on vegetables. Posted by Faith Gielow to rec.food.recipes on July 28, 1995. ~~~ marinade-preshawari Preshawari Marinade For 1 kg of lamb Marinade: black cumin 1 tsp zeera 1 tsp garam masala 1 tsp garlic paste (or 5 gm) 1 tbs ginger paste 2 tsp raw papaya paste 2 tsp red chili powder salt to taste 1/2 cup coconut milk or kefir Mix well and marinade for an hour. To serve sprinkle with: 1 juice of a lemon 1 tsp chaat masala From: Pakistani Hot Recipes: My Favourite Kabab Recipes Added: 01-Dec-2010 ~~~ marinade-maple Maple Marinade Yield: About 1/2 cup Use on: Pork, chicken, duck breasts, squab Brush on: Brush on before and during grilling Make ahead: The maple marinade can be refrigerated for up to 3 days Because this sweet, peppery marinade is made with a high proportion of maple syrup, be sure to grill the meat or poultry over moderately low heat so that it cooks evenly without burning. 1/4 cup olive oil 3 tablespoons pure maple syrup 1 garlic clove, crushed 4 fresh thyme sprigs 1 teaspoon freshly ground pepper In a small saucepan, combine all the ingredients and simmer over low heat until slightly thickened, about 3 minutes. Let stand for 2 hours before using. Posted by plgold@ix.netcom.com to rec.food.recipes on May 29, 1996. ~~~ marinade-pollys Polly's Honey Curry Marinade For Chicken 1 cup honey 1/4 cup olive oil 3 teaspoons curry powder 1 teaspoon ground pepper -- coarsely ground 1 teaspoon Crushed Ginger Mix all ingredients thoroughly and put in an airtight container. Baste poultry while baking at 375 degrees for one hour. Can be made in larger quantities and stored in refer until ready for use. Recipe By: Polly Motzko. A recipe from Paulette L Motzko ~~~ marinade-eastmeetswest East Meets West BBQ Sauce This sauce is great with beef: brisket, ribs, even on a burger. It would also be great on chicken wings. 2 tsp. bacon drippings 1 large white onion, small dice 2 cloves garlic, pressed 1 tsp. minced ginger (no strings) 2 tsp. hot curry powder 1 tsp. chili powder 1 tsp. mustard powder 1/2 tsp. ground chipolte 3 tbs. red wine vinegar [not GRAP, try citrus juice] 6 oz. tomato paste (no additives) 1/4 cup maple syrup (honey should not be cooked) [may not be GRAP] 3/4 to 1 cup water Melt bacon drippings in pan over medium heat. Add onion, saute until tender. Add garlic, ginger and curry powder. Stir and cook two mintues. Add in this order: remaining spices, vinegar, tomato paste, and maple syrup. Add just enough water to reach desired consistency. Simmer for 10 minutes, stirring often and adding water if needed. Cool sauce completely before marinating any meat, or pour sauce over meat and get it right into the oven to cook low and slow. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001 ~~~ marinade-blueberry Blueberry Barbecue Sauce 2 teaspoons olive oil 1/4 cup minced onion 1 tablespoon minced fresh jalapeno chile, seeded 1/4 cup ketchup 1 tablespoon honey 1/4 teaspoon dry mustard dash cayanne pepper 2 cups frozen or fresh blueberries Salt and freshly ground pepper 1. Heat the oil in a nonreactive saucepan. Add the onion and jalapeno and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, honey, mustard and cayanne and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes. 2. Purée the sauce in a blender or food processor until smooth. Pass through a strainer and season salt and pepper. Serve at room temperature. Yield: About 1-1/2 cups Use on: Any kind of beefsteak, hamburgers, pork chops, chicken Make Ahead: The sauce can be refrigerated for up to one day. Adapted by Patti Vincent ~~~ marinade-beefkabob Beef Kabob Marinade 2/3 cup olive oil 1/2 cup lemon juice 1 teaspoon salt 1/4 cup catsup 1/2 teaspoon pepper 1 clove garlic, minced Dash of cayenne Mix well. Marinade 1-2 pounds good quality beef, cut in cubes for at least 4 hours. Skewer with cubed green and red peppers, and onions. Grill and baste. Posted to rec.food.recipes by Tracy Riggs on July 30 1998. Adapted by Patti Vincent ~~~ spices-rawmesan Rawmesan Cheeze I use cashews for their color, although pine nuts work just as well. If you don't mind a darker-colored Rawmesan, feel free to use your favorite nut or seed instead. 1/2 cup cashews, ground into a powder 1/2 teaspoon minced garlic 1/4 teaspoon sea salt Mix the ingredients together in a small bowl. Will keep for 5 days in the fridge. From: Ani's Raw Food Essentials by Ani Phyo. ~~~ spices-parmazano Parmazano Cheeze 1 c Nutritional yeast flakes [may not be GRAP] 1/2 c Raw almonds, blanched and patted dry 1/2 ts Salt Place all ingredients in a food processor, and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator. From: The Ultimate Uncheese Cookbook by Joanne Stepaniak via: Free-Mealers: sugg for cheese-VERY LONG-several recipes for you! [Dead link: http://health.groups.yahoo.com/group/Free-Mealers/message/247] ~~~ spices-parmesancheesesubstitute Parmesan Cheese Substitute 1 c Sesame seeds; lightly 1/2 ts Salt 1/2 ts Onion powder 1/4 c Yeast flakes 1/4 ts Garlic powder Put all ingredients into a dry liquefier (blender). Mill until seeds are milled and ingredients are combined. Yield = 1 1/4 cups Recipe by: The Joy of Cooking Naturally, page 21 From: BigOven ~~~ spices-veganparmesancheesesubstitute Vegan "Parmesan" Cheese Substitute 3/4 c blanched almonds 1/4 c sesame seeds 1/3 c nutritional yeast 3/4 tsp salt 1/2 tsp onion powder 1/4 tsp garlic powder Blend all ingredients in a blender until there are no more noticeable nut pieces. Store in an airtight container in the fridge. Recycling a used parmesan cheese container works great. May adjust nuts and yeast according to taste. By Joan Hunt. From: Just A Pinch: Recipes ~~~ spices-fishspice Fish Spice Mix This spice mixture is incredibly versatile. We highly recommend it for sole, turbot, or any similar fish simply panfried. 24g Hazelnuts, peeled, roasted, and coarsely ground 22g Sesame seeds, toasted 6g Coriander seeds, toasted 5g White poppy seeds, toasted 2g Dried ginger, ground [Powdered ginger] 1.6g Salt 1.2g Dried chamomile, ground Prepare ingredients as noted. Combine in food processor or mortar. Grind to coarse powder. Vacuum seal to preserve aroma. Refrigerate until use. From page 5-154 in Modernist Cuisine: The Art and Science of Cooking ~~~ spices-persiannutrub Persian-Style Nut Rub Here is a variation on the zaatar spice mixture that is used in the Middle East for a variety of culinary purposes. This version, like those of Saudi Arabia and the Gulf States, features ground nuts. I've left out the sumac (a sour, earthy-tasting spice that is quite difficult to find in the U.S.) and have substituted fresh herbs for the dried thyme usually used in Middle Eastern versions. I like the fresh herbs with nuts. This rub is great for coating grilled fish or chicken; it creates a nice seared crust with a unique nutty flavor. 1/4 cup sesame seeds 1/4 cup ground pistachios 2 tablespoons ground almonds 1/4 cup finely chopped fresh oregano 1 tablespoon ground allspice Salt and freshly cracked black pepper to taste Using a nonstick sauté pan, roast the sesame seeds, pistachios, and almonds separately over medium heat, shaking the pan frequently to prevent burning, until they are lightly browned, 4 to 5 minutes each. When all the nuts are roasted, combine them with the remaining ingredients and, using a coffee grinder or blender, process until fine, about the consistency of coarse meal. Makes about 1 cup. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ spices-macadamiadukkah Macadamia Nut Dukkah Originating from Egypt, dukkah is a dry blend of nuts and spices most commonly used to season flat breads. In this recipe I have given dukkah an Aussie twist with the use of delicious macadamia nuts. It can be sprinkled on salads, fried eggs, or roasted vegetables. Dukkah can also be used as a crust for chicken or fish. 1/2 cup of raw, unsalted macadamia nuts 1/4 cup of cup of raw, unsalted pine nuts 1/4 cup of raw sesame seeds 2 Tbsp coriander seeds 2 Tbsp cumin seeds 1/2 tsp freshly ground black pepper 1 tsp of flaked sea salt [optional] good quality extra virgin olive oil for serving Heat a medium frying pan over medium heat. Add the macadamia nuts and pine nuts and lightly toast, stirring, for 1-2 minutes. Place the toasted nuts in a food processor and process until finely chopped and they resemble coarse crumbs. Transfer nut mixture to a large bowl. Add the sesame seeds to the frying pan and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the nut mixture. Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until they release their aromas and begin to pop. Transfer seeds to a mortar and pestle and pound until finely crushed. Add the crushed spices, pepper and salt to the nut mixture and mix well. Can serve macadamia nut dukkah with good quality extra virgin olive oil. Store dukkah in an airtight and sterile jar for up to 1 month. Recipe by Syrie Wongkaew, former About.com Guide Found at: About.com: Australian / New Zealand Food [archive.org] ~~~ spices-pistachiodukkah Pistachio Dukkah (Egyptian Spice Mix) 40g (1/4 cup) sesame seeds 75g (1/2 cup) pistachio kernels, finely chopped 3 tsp ground coriander 3 tsp ground cumin 1/2 tsp freshly ground black pepper 1 tsp salt [optional] Place the sesame seeds in a medium non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden. Add the pistachio, coriander, cumin and pepper and cook, stirring, for 1 minute or until aromatic. Stir in the salt and set aside to cool. Recipe by Michelle Southan. Australian Good Taste - August 2009, Page 101 From: Taste.com.au ~~~ spices-howtomakedukkah How to Make Dukkah Dukkah is a spicy mix made with seeds and nuts that is used for dipping, olive oil tastings or for seasoning meats or vegetarian equivalents. This version uses a wide array of nuts and seeds and is delicious. This recipe makes 2 1/4 cups of dukkah. 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds 1/2 cup hazelnuts 1/4 cup cumin seeds 1/4 cup coriander seeds 1 tbsp paprika (ground) 1 1/2 tsp salt (flakes) 1 1/2 tsp turmeric Preheat the oven to a moderate temperature (180°C / 350°F). Roast the nuts and seeds on the baking trays. Put the seeds on one tray and the nuts on the other. Keep an eye on the seeds and nuts every few minutes. Remove them from the oven when they have darkened slightly. This will take about 10 minutes. Allow to cool. Set up the food processor. Grind the nuts and seeds together, along with the salt, turmeric and paprika. Do not over-process - the mixture must have some texture and not be too oily or powdered. Serve or season: Serve in bowls for dipping. Cut small slices of a paleo food and place different types of olive oil in small bowls. The idea is to use the food to dip in the olive oil of choice, then dip in the dukkah for additional flavour. This has become a popular choice at wine tasting events where olive oil is also on offer for tasting. Use to season. Dukkah makes an excellent seasoning for meats or fish fillets - apply to oiled meat prior to roasting, baking or frying or mix with flour for coating fish fillets. Tips: Process on the "pulse" button. If you do not have a food processor, use a mortar and pestle or a hand-held spice grinder. If storing the dukkah, keep in airtight containers. Leave dukkah in a cool place, such as a pantry or even the refrigerator. Keep out of direct light. The flavour will decrease over time and the mixture should be consumed within 2 months. From: wikiHow [archive.org] ~~~ spices-dollyslambrubpaste Dolly's Lamb Rub And Paste Rosemary and garlic are the classic seasonings for lamb and mutton, with good reason. Enough for a 6 pound shoulder or leg of lamb. 2 tablespoon dried rosemary leaves, broken or crushed a bit by hand 1 tablespoon whole mustard seeds 1 tablespoon ground black pepper 1 tablespoon paprika 1 teaspoon ground bay leaves 10 cloves of garlic, peeled and pressed, or minced 6 tablespoons olive oil About the bay leaves: These are usually sold whole, so you'll need to grind them yourself in a spice grinder, blender, food processor, or coffee grinder. Mix everything together in a bowl and let it rest at room temp for about an hour so the oil can extract the flavors from the herbs and spices. Then, if time permits, rub it into the meat and let it sit in the fridge for 3 to 12 hours. From: AmazingRibs.com: The Science of BBQ & Grilling ~~~ spices-allpurposepoultry All-Purpose Poultry Seasoning 3 tablespoons dried "rubbed" sage 1 tablespoon dried crumbled thyme 1 tablespoon dried crumbled marjoram 1 tablespoon dried rosemary, whole leaves 1 tablespoon ground black pepper 1 teaspoon celery seeds 1/4 teaspoon cloves, powdered These can be dried store bought herbs. Mix them together in a spice grinder, coffee grinder, or mortar and pestle. Grind into a powder, and store in a tightly sealed glass bottle. From: AmazingRibs.com: The Science of BBQ & Grilling ~~~ spices-mariettasfishrub Marietta's Fish Rub This is the perfect herb blend for grilled fish. 1 tablespoon dried chives 1 tablespoon dried tarragon 1 tablespoon dried parsley 1 tablespoon dried chervil 1 tablespoon freshly ground dried green peppercorns 1 tablespoon dried lemon peel, ground 1 teaspoon garlic powder About the peppercorns: If you can't find green, you can substitute black. The taste is significantly different but it works fine. About the herbs: This recipe calls for dried herbs so you can mix a batch and store it. You can use fresh, but they taste very different. Use 2 to 3 times as much fresh as dried because dried is more concentrated. From: AmazingRibs.com: The Science of BBQ & Grilling ~~~ spices-essence Essence (Emeril's Creole Seasoning) 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup. From Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch ~~~ spices-sazon Sazón (Spice) with Coriander and Annatto 1 1/4 tsp equals one packet of Sazon in recipe 1 tsp Salt 1 tsp Garlic Powder 1 tsp Cumin 1 tsp Coriander 1 tsp Annatto From: BigOven ~~~ spices-dryrubfish Dry Rub for Fish This rub is suitable for all firm-textured fish. 1 teaspoon noniodized salt 1 teaspoon freshly ground black pepper Finely grated peel of 2 lemons (about 1 tablespoon) 2 tablespoons chopped fresh dill or 2 teaspoons dill weed In a small bowl, combine all ingredients. Use immediately or store in a container with a tight-fitting lid. Cover tightly; refrigerate up to 3 weeks. To use, rub over surface and in cavity offish to be grilled or smoked; refrigerate 30 to 60 minutes, then cook. Makes enough rub for 2 pounds of fish. From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker ~~~ spices-dryrubporklamb Dry Rub for Pork and Lamb Rinse the marinade off if you wish, but our preference is to leave it on. 1-1/2 tablespoons coarse salt or kosher salt or 1 tablespoon table salt 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh thyme or 1 teaspoon dried leaf thyme, crumbled 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled 3 large garlic cloves, minced 1/2 teaspoon ground allspice or cloves, for pork only In a small bowl, combine salt, pepper, thyme, rosemary and garlic. If dry marinade will be used for pork, add allspice or cloves. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 3 weeks. To use, rub evenly over surface of meat. Place seasoned meat in a large bowl; cover and refrigerate at least 2 hours or up to 24 hours, then grill. Makes about 1/4 cup or enough dry rub for a 4-pound roast or 4 pounds of steaks or chops. From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker ~~~ spices-herbrubfish Herb Rub for Fish You'll be pleased with the marvelous flavor result when you use this herb rub on fish. 1 tablespoon paprika 1-1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried leaf thyme, crumbled 1-1/2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried leaf oregano, crumbled 1 teaspoon salt 1/4 teaspoon red (cayenne) pepper 1/4 teaspoon freshly ground black pepper In a small bowl, combine all ingredients. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 3 weeks. To use, rub evenly over surface and cavity of fish. Cover and refrigerate 30 minutes; then grill. Makes 2 to 3 tablespoons. Adapted from: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker ~~~ spices-herbrublamb Herb Rub for Lamb Marvelous flavors to complement lamb. 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crumbled Finely grated peel of 1 lemon (about 1-1/2 teaspoons) 1 teaspoon salt [orginally 2 teaspoons] 1 teaspoon freshly ground black pepper 1/2 teaspoon dried leaf thyme, crumbled 1/4 teaspoon ground allspice 2 large garlic cloves, finely chopped In a small bowl, combine rosemary, lemon peel, salt, pepper, thyme, allspice and garlic. To use, rub herb mixture over surface of lamb; cover and refrigerate at least 2 hours or up to 12 hours, then grill. Makes about 1/4 cup or enough dry rub for 3 to 4 pounds of lamb. From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker ~~~ spices-paanchphoran Paanch Phoran This uniquely Bengali (East Indian) spice mix is used to season many dishes. It is a blend of five (paanch) spices and lends a lovely aroma when added to a dish. Cumin seeds Fennel seeds Nigella seeds Fenugreek seeds Mustard seeds Mix all the above in equal quantities and store in an airtight container. From: The Spruce Eats ~~~ spices-middleeastrub Middle Eastern Spice Rub When spice mixtures are discussed, the intricate and varied masalas of India always seem to get the most attention. They are indeed wonderful, but if you walk into any Persian market, you will realize that the cooks of the Middle East are also serious devotees of the craft. This recipe is a variation on a mixture called baharat, which is used in the Middle East as an all purpose spicer-upper. To facilitate its use as a dry rub, I have increased the paprika a bit. This mixture is great as a rub on grilled or roasted chicken and will give the bird a crisp, flavorful crust. 2 tablespoons crushed coriander seeds 2 tablespoons crushed cumin seeds 1/4 cup paprika 1 tablespoon cayenne pepper 1 tablespoon ground allspice 2 tablespoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground cloves Combine all the ingredients in a nonstick saute pan and heat over medium heat for 2 to 3 minutes, stirring constantly with a wooden spoon. The heat will bring out flavors of the individual spices and blend them together. This mixture will maintain its potency for about 6 weeks if stored in an airtight container in a cool, dark place. Makes about 1 cup. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ spices-moroccanspicemix Moroccan Spice Mix 2 tablespoons ground cumin 1 tablespoon ground coriander (better if fresh ground from seeds) 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon black pepper 1/4 teaspoon ground cloves Toss all spices together and store in an airtight container. This is a companion recipe to Parsnips with Moroccan Spices Recipe Courtesy of Fresh with Anna Olson show. Found at FoodNetwork.ca ~~~ spices-oilyfishspicerub Spice Rub for Oily Fish This rub is particularly good on bluefish, tuna, or mackerel because they have the character to stand up to a strong-flavored mix of spices. Covered and stored in a cool, dark place, this rub will keep for about 6 weeks. 1 tablespoons fennel seeds 1 tablespoons coriander seeds 1 tablespoons freshly cracked pepper (white if available) 1 teaspoons ground cinnamon 1 teaspoons ground turmeric 1 teaspoons cayenne pepper 1 tablespoons dry mustard In a medium-size bowl, combine all the ingredients and mix thoroughly. Makes about 1/2 cup. Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ spices-jamaicancurrypowder Jamaican Curry Powder In the 1800s Jamaican curry was a kind of coconut rundown made by taking the jelly of a very young coconut, boiling it in its own water with a little cinnamon and adding curry powder to taste. Introduced by the British, it was not very common among poor Jamaicans. That was before the East Indians came to Jamaica as indentured servants. Today, curries are very much a part of Jamaican cooking. Curry shrimp, curry lobster and the world-famous Jamaican curry goat are popular all over the island. Jamaican curry powder tends to be a tad hotter than Madras blends, with more hot mustard. Scotch bonnet peppers and Jamaican ginger powder add to the heat of Jamaican curries. Making your own curry powder may seem a little extreme, but it is a wonderful lesson in the interplay of flavors and how the whole is greater than the sum of its parts. In Jamaica, all the ingredients listed here are available in the wild or at the market. By mixing and grinding spices in a mortar you will come to understand the amazing difference between freshly ground and store-bought curry. If you can't find one or two of the ingredients, your curry powder will still be usable, provided turmeric is not one of the missing ingredients. A rhizome like ginger, but smaller and more yellow, turmeric is essential for a good curry powder. 5 parts ground turmeric 4 parts coriander seeds 3 parts cayenne 1 part ground ginger 1 part grated nutmeg 1 part whole allspice 3 parts fenugreek seeds 2 parts cumin seeds 2 parts whole black pepper 2 parts star anise or aniseed 2 parts yellow mustard seeds 1 part whole cloves Combine all the ingredients. Store the curry powder in a tightly sealed jar away from light and heat. From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ spices-curriedjerky Curried Jerky 1 tsp salt 1-1/2 tsp curry powder 1/4 tsp pepper 1/2 tsp garlic powder 1/8 tsp cinnamon 1 tsp ground ginger 1/16 tsp ground cloves 1/8 tsp ground cumin From: rec.food.preserving ~~~ spices-moroccan Moroccan Dry Marinade 2 teaspoons black pepper 1 teaspoon onion powder 2 teaspoons garlic salt 1/2 teaspoon cayenne pepper 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1/2 teaspoon dried thyme 1 teaspoon ground ginger 1 tablespoon minced lemon zest 1/2 tablespoon honey Rub onto food and let sit for an hour. Serving Ideas: Good on beef, chicken, lamb, pork and veal. Source: Fifty Ways to Cook Everything by Andrew Schloss and Ken Bookman From: Paulette L Motzko posted to rec.food.cooking on Dec 2, 1995. Adapted by Patti Vincent ~~~ spices-jerkpaste Jamaican Jerk Seasoning Paste 2 ounces whole allspice 1/4 tsp ground nutmeg 1 tsp ground cinnamon 12 scallions (one bunch), cleaned and chopped 1 Scotch Bonnet (Habenero) pepper, stemmed (or 3 if seeded) 1/3 cup lemon juice 2 T olive oil 1 tsp ground black pepper 1 tsp salt (optional) 1 T rum, or to taste (optional) Crush the allspice in a blender or spice grinder. Leave it fairly course. Combine all the remaining ingredients in a blender or food processor, and process until well blended. Pour it in a jar and refrigerate until you are ready to use it. This makes about a cup and it's pretty thick. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Aug. 2001 ~~~ spices-wetjerkrub Wet Jerk Rub All the various wet jerk rubs, dry jerk rubs, and marinades have the same core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger, Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Jamaican pimento (allspice) is essential; it is more pungent than alspice from elsewhere. The scallions used in Jamaica are more like baby red onions than the green onions we find in our produce sections. The thyme is a very small leafed, intensely flavored English thyme. These are the most critical herbal flavors in jerk seasoning; the next most important flavor is Scotch bonnet peppers. Jamaicans all grow their own Scotch bonnets, or "country peppers" as they are sometimes called. Scotch bonnets come in several varieties, all of which have a similar "round taste," an intense heat with apricot or fruity overtones. The best substitute for a Scotch bonnet is a fresh habanera pepper. 1/2 cup fresh thyme leaves 2 bunches (about 15) green onions, finely chopped 1/4 cup ginger root, finely diced 3 Scotch bonnet peppers, stemmed and finely chopped 1/4 cup oil 5 garlic cloves, chopped 3 freshly ground bay leaves 2 teaspoons freshly ground allspice 1 teaspoon freshly grated nutmeg 1 tablespoon freshly ground pepper 1 tablespoon freshly ground coriander 1 teaspoon freshly ground cinnamon 2 teaspoons salt Juice of 1 lime Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months. Most Jamaicans grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. To save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients. Yields 4 cups From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ spices-dryrub Dry Spice Rub 1 cup salt 1 cup paprika 1 cup ground black pepper 1 cup cumin 1 cup Ancho chile powder Mix all together well. Posted to rec.food.recipes by Todd Matthews on April 28, 1997. ~~~ spices-mildmexjerky Mild Mexican Jerky 1 tsp salt 1/2 tsp crushed oregano 1/4 tsp pepper 1 tsp paprika 1 tsp chili powder 1/2 tsp garlic powder From: rec.food.preserving ~~~ spices-mideastjerky Middle Eastern Jerky 1 tsp salt 1/4 tsp turmeric 1/8 tsp pepper 1/8 tsp ground cumin 1--1/2 tsp coriander 1/4 tsp chili powder 1/4 tsp ground ginger From: rec.food.preserving ~~~ spices-fiestajerky Fiesta Jerky 1 tsp salt 1 tsp onion powder 1/4 tsp pepper 1/4 tsp ground cumin 1 tbs chili powder 1 tsp garlic powder From: rec.food.preserving ~~~ spices-jamaicanjerk Jamaican Jerk Marinade 1/4 cup whole allspice* 3 habaqero chiles**, seeded and chopped 10 green onions, chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3-inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teas freshly-ground nutmeg 1 teas freshly-ground cinnamon 1 teas salt (to taste) 1 tbls freshly-ground black pepper 1/4 cup olive oil 1/4 cup lime juice. Roast the allspice in a dry skillet until they are aromatic, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Add the powder and the remaining ingredients to a food processor and blend to make a paste or sauce. Remove and store in a jar in the refrigerator; it will keep for a month or more. * In Jamaica, allspice is called pimento. So, if you see pimento in a Caribbean recipe, don't reach for the sweet red peppers. **10 on the heat scale of 1-10. From: Paul Royko, Toronto, Canada ~~~ spices-caribbeanjerk Caribbean Jerk Rub 1 tbs onion powder (powder not salt) 1 tbs dried thyme 2 tsp dried allspice 2 tsp ground black pepper 1 tsp cayenne pepper 1/2 tsp salt 3/4 tsp ground nutmeg 1/4 tsp ground cloves Blend all the above ingredients well. Rub over meat, poultry or seafood at least 2 hours before grilling. Grill as usual. Adapted from a Nancy Berry post in rec.food.cooking on May 30, 1995. ~~~ spices-jerkrub Jerk Rub 1 onion, finely chopped 1/2 cup scallions, finely chopped 2 teas thyme leaves, fresh 1 teas salt 1 teas Jamaican pimento, (allspice) 1/4 teas nutmeg, ground 1/2 teas cinnamon, ground 4 to 6 hot peppers, finely ground 1 teas black pepper, fresh ground Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month. From Im Chosen in rec.food.cooking on May 29, 1995. ~~~ spices-fajitaseasoning Basic Taco/Fajita Seasoning 1 tablespoon chili powder 1 1/2 teaspoons cumin (I prefer more ...) 1 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste) Combine all ingredients and store in an airtight container. By EdsGirlAngie. From: Food.com ~~~ spices-taco Homemade Taco Seasoning Mix 1 tbsp. chili powder (pure, not blend) 2 tsp. onion powder 1 tsp. each ground cumin, garlic powder, paprika, powdered oregano 1/2 tsp. salt (Optional) Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix. Adpated from: Cooks.com ~~~ spices-firehouse Firehouse Hot Chili Powder 6 tb Paprika 2 tb Turmeric 1 tb Dried chili peppers 1 ts Cumin 1 ts Oregano 1/2 ts Cayenne 1/2 ts Garlic powder 1/2 ts Salt 1/4 ts Ground cloves Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender. Spice will keep 6 months or so on the pantry shelf. This powder is somewhat more pungent and fresher tasting than a packaged brand, so use a bit less. Yield: 5.5 oz. Source: Cheaper and Better Alternatives to Store Bought Goods, by Nancy Birnes ~~~ spices-homemade Homemade Chili Powder 2 Dried ancho chilies 2 Dried pasilla or mulato chilies 4 Dried chipotle chilies 2 ts Cumin seeds 2 ts Dried oregano 1/2 ts Ground cinnamon Preheat oven to 300°F. Stem the chilies and roast them on a baking sheet for 10 minutes, or until crisp. Let cool. Place the cumin seeds in a dry skillet over medium heat and cook for 30 seconds, or until fragrant and lightly toasted. Break the chilies open and shake out the seeds. For a hotter chili powder, leave the seeds in. Combine the chili pieces, cumin seeds, and other spices and grind to a fine powder in a spice mill. Store in an airtight container. Yield: 1 cup. Note: This powder isn't particularly hot, but it's loaded with flavor. Source: High-Flavor, Low-Fat Cooking by Steven Raichlen pg 164. ~~~ spices-chilipowder2 Chili Powder 2 tb Cumin seeds or 2 tb ground 4 Dried hot chili peppers ground* or 2 tsp. crushed red pepper 2 ts Dried oregano 2 ts Garlic powder 2 ts Onion powder 1 ts Ground allspice 1/8 ts Ground cloves * If using dried hot chili peppers, remove the seeds before grinding or the mixture will be too hot. Combine all ingredients in a blender or electric grinder and grind until mixture is a coarse powder. Use in recipes as directed. Yields 1/4 cup. Source: Rodale's Basic Natural Foods Cookbook. ~~~ spices-eastafricanmix East African Spice Mix No. 3 Add this to the long line of special spice mixtures that are responsible for the characteristic flavors of certain cuisines. This particular mix is modeled on an East African combination, the classic Ethiopian spice mix known as berbere. Here we turn it into a wet spice by adding the tropical staples ginger and orange juice. This spice mix is most appropriate for soups (or wats, for you Ethiopian food fans out there) or as a rub, in which guise I would try it with roast chicken or roast lamb. 1 tablespoon crushed cardamom seeds 1 teaspoon ground cloves 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 1 tablespoon ground fenugreek 1 tablespoon ground cumin 2 tablespoons ground coriander 2 tablespoons fennel seeds 1/4 cup paprika 1/4 cup cayenne pepper 2 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 2 tablespoons virgin olive oil 2 tablespoons minced ginger 2 tablespoons minced garlic 1 cup red wine 1/4 cup lemon or lime juice 1/2 cup orange juice 1. In a large saute pan, combine all the dry ingredients and saute over medium heat for 2 to 3 minutes, shaking and stirring constantly. If the mixture starts to smoke, remove from the heat immediately. Remove from the pan and set aside. 2. Rinse and dry the saute pan, add the olive oil, and heat until hot but not smoking. Add the ginger and garlic and saute, stirring frequently, for 1 minute. Add the wine, vinegar, and orange juice, bring to a boil, and cook until reduced in volume by about half, 5 to 8 minutes. (This will take longer if you are using a smaller saute pan.) 3. Remove from the heat, stir in the toasted dry spice mixture, and mix well. This mixture will keep, covered and refrigerated, for up to 2 months. Makes about 1 1/2 cups. Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ spices-berberewestern Berbere Spice Blend: Western Version 6 tablespoons ground red pepper 2 tablespoons sweet paprika 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground dried mint Mix together in a bowl. Heat a heavy skillet over low heat; add spices. Toast lightly, stirring, until fragrant, about 5 minutes. Remove from heat. Cool. Makes 1/2 cup. From: Orlando Sentinel [in Note: paragraph] ~~~ spices-berberedry Berbere, Hot Spice Mixture (Dry) 2 ts Cumin seeds 4 Cloves 3/4 ts Cardamom seeds 1/2 ts Black peppercorns 1/4 ts Whole allspice 1 ts Fenugreek seeds 1/2 ts Coriander seeds 8 Small dried red chiles 1/2 ts Grated fresh gingerroot OR 1 teaspoon dried 1/4 ts Tumeric 1 ts Salt 2 1/2 tb Sweet Hungarian paprika 1/8 ts Cinnamon 1/8 ts Ground cloves In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from the pan and cool for 5 minutes. Discard the stems from the chiles. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients. Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag. From: SOAR: The Searchable Online Archive of Recipes ~~~ spices-berberepaste Berbere Paste 14 Dried Piquin Chiles, Stems Removed 2 tb Ground Cayenne 2 tb Ground Paprika 4 Whole Cardamom Pods 2 ts Cumin Seeds 1/2 ts Fenugreek Seeds 1 sm Onion, Coarsely Chopped 4 Cloves Garlic 1 c Water 1/2 ts Ground Ginger 1/4 ts Ground Allspice 1/4 ts Ground Nutmeg 1/4 ts Ground Cloves 3 tb Oil Berbere is the famous, or should we say, infamous, scorching Ethiopian hot sauce, as well as the official language of Ethiopia. This highly spiced sauce is used as an ingredient in a number of dishes, a coating when drying meats, and as a side dish or condiment. Toast the cardamom, cumin, peppercorns and fenugreek in a hot skillet, shaking constantly, for a couple of minutes, until they start to crackle and pop. Grind these spices to form a fine powder. Combine the onions, garlic, and 1/2 cup water in a blender and purée until smooth. Add the chiles and the spices and continue to blend. Slowly add the remaining water and oil and blend until smooth. Simmer the sauce for 15 minutes to blend the flavors annd thicken. Serve sparingly as a condiment with grilled meats and poultry or add to soups and stews. From: SirCookalot.com [archive.org] ~~~ spices-simpledrymarsala Simple Dry Marsala 2 tablespoons ground cumin 2 tablespoons paprika 1 teaspoon ground turmeric 1 tablespoon crushed coriander seeds 1 teaspoon cayenne pepper 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1 teaspoon dry mustard Place all ingredients in a medium-size skillet and heat over medium heat, shaking skillet until the first tiny wisp of smoke appears, 2 to 3 minutes. Let cool, cover well, and store in a cool, dark place. Makes a little over 1/2 cup. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ spices-sweethotmasala7 Sweet and Hot Masala No. 7 While working in my restaurant kitchen preparing daily specials, I often make spice mixtures like this in small amounts to be used for a specific dish. I call them masalas, which is what spice mixtures are called in India, curry being a specific type of masala used mostly in the south. This particular blend is strong on the sweeter flavors of cardamom, cinnamon, and cloves. I use it as a dry rub on grilled chicken, but it can also be used to add a little spice to a stew or soup just prior to serving. When you are making it, the smell of the spices being heated adds a distinctive touch of the dramatic and the exotic to your kitchen. 5 tablespoons whole cardamom seeds 1 stick cinnamon or 1 tablespoon ground cinnamon 7 whole cloves or 1 teaspoon ground cloves 1 tablespoon dried chile pepper of your choice 3 tablespoons coriander seeds 1/4 cup cumin seeds 1 tablespoon ground turmeric 2 tablespoons whole black peppercorns 1 tablespoon whole white peppercorns (you may substitute black) In a large saute pan, combine all the ingredients and cook over medium-low heat, shaking frequently, until the mixture begins to take on a darker color, 2 to 3 minutes. Remove from the heat, allow to cool to room temperature, then grind in a spice blender, coHee grinder, or blender. If you keep this mixture tightly covered and store it in a cool, dark place, it will stay potent for up to 6 weeks. Makes about 1 cup. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ spices-garammasala1 Garam Masala 1 tablespoon cardamom seeds 1-2 inch stick of cinnamon 1 teaspoon black or regular cumin seeds 1 teaspoon whole cloves 1 teaspoon black peppercorns 1/4 of an average nutmeg Place all ingredients in a clean electric coffee grinder or other spice grinder. Grind for 30-40 seconds or until spices are finely ground. Store in a small jar with a tight fitting lid, away from heat and sunlight. Makes 3 tablespoons. She also lists a second version with sour pomegranite seeds in it. This recipe is from Madhur Jaffrey's Indian Cooking Posted by kaleni@concentric.net to rec.food.recipes, Oct 12, 1998. ~~~ spices-garammasala2 Garam Masala 1 1/2 tsp cardamon seeds 5 tsp coriander seeds 1 tsp cumin seeds 1 1/2 tsp whole cloves 2 tbsp black peppercorns Preheat oven to 450 F. In cake pan mix spices. Bake 12 minutes stiring once or twice. Grind to powder when cooled. Posted by srmcevoy@uwaterloo.ca to rec.food.recipes, Nov 8, 1998. ~~~ spices-garammasala3 Garam Masala 2 inch piece cinnamon stick (about 1/2 inch in diameter, broken into smaller pieces) 6 allspice berries 1/4 tsp. freshing grated nutmeg 4 cloves Whiz all ingredients together into a fine powder in an electric coffee grinder, or grind to a powder using a mortar and pestle. Makes about 1 tablespoon. Graham Kerr gave this recipe in the Jan 96 issue of Vegetarian Times. Posted by Dawn M Hyatt (wisc.edu) to rec.food.veg.cooking, Apr 4, 1997. ~~~ spices-garammasala4 Garam Masala 3 cinnamon sticks 2 tbsp cardamom seeds, removed from their pods 2 tbsp whole cloves 5 tbsp coriander seeds 4 tbsp black peppercorns Crush the cinnamon sticks on a clean kitchen towel with a kitchen mallet or the end of a rolling pin. Heat the spices in a 200 F oven for 15 minutes. Pulverize the mixture to a fine powder in an electric spice or coffee grinder, or in a blender. Store the spices in an airtight jar or self-sealing plastic bag. Yields about 1 1/2 cups. Posted by Christine A Smith to rec.food.recipes, Mar 4, 1997 ~~~ spices-garammasala5 Garam Masala (the original recipe makes a huge amount of powder, so I broke it down into parts or ratios and then converted it to teaspoon measures. I hope it makes sense to you...) 4 tsp (16 parts) cumin 2 tsp (8 parts) fennel 2 tsp (8 parts) black cardamom 1 1/4 tsp (5 parts) green cardamom 1 1/4 tsp (5 parts) cloves 1 1/2 tsp (5 parts) cinnamon 1 1/4 tsp (5 parts) badiani khatai 1/4 (1 part) tsp mace 1/8 tsp (1/2 part) saffron 1/2 of a whole nutmeg (1 part) Each spice is then individually roasted until fragrant (EXCEPT THE SAFFRON!) and then ground together. From: Time Life Foods of the World: The Cooking of India Posted by Heather Bruhn to rec.food.cooking on Sep 8, 1996. ~~~ spices-garammasala6 Basic Garam-Masala 1 cup black cardamom pods, pods removed and discarded (i.e. 1 cup pods' worth of seeds) 5 cinnamon sticks, broken into small pieces 1/4 cup black peppercorns 1/4 cup cumin seeds 2 Tablespoons whole cloves 1/4 whole nutmeg, grated In a small heavy-bottomed pan, roast all of the ingredients over medium heat, stirring constantly until the spices become a shade darker and are very aromatic. Remove from the heat. Let cool a bit and then grind to a fine powder in a small coffee or spice grinder. Store in an airtight container. Makes 1 cup From: Feast of India by Rani. Posted by Nancy Wenlock to rec.food.cooking on April 23, 1996. ~~~ spices-garammasala7 Garam Masala (Curry Powder) 3/4 oz (20 g) brown cardamom seeds (illaichi) 3/4 oz (20 g) cinnamon (darchini) 1/4 oz (7 g) cloves (laung) 1/4 oz (7 g) black cumin seeds (kala zeera) good-sized pinch mace (javatri) good-sized pinch nutmeg (jaiphal) Grind the ingredients together with the help of a mortar and pestle or in a coffee grinder. Pass through a fine sieve and store in an air-tight bottle. Recipe for 2 ozs (60 g). From: Indian Cookery by Mrs. Balbir Singh, pub 1973. The author is from Punjab. Posted by Sharon Raghavachary to rec.food.cooking on April 23, 1996. ~~~ spices-garammasalatrad Traditional Garam Masala 4 Tblsp coriander seeds 2 Tblsp cumin seeds 1 Tblsp whole black peppercorns 2 tsp cardamom seeds (measure after roasting and removing pods) 4 3" cinnamon sticks 1 tsp whole cloves 1 whole nutmeg In a small dry pan, roast separately, the coriander, cumin, peppercorns, cardamom pods, cinnamon and cloves. As each one starts to smell fragrant, turn onto a plate and leave to cool. The roasting brings out the flavours and makes the spices brittle and easier to grind to a powder. Peel the cardamoms, discarding pods and using only seeds. Put all the spices into an electric blender, coffee grinder, and blend to a fine powder. Finely grate the nutmeg and mix through. Store in a glass jar with a tight fitting lid, making sure to keep it away from heat and light. You can also make this the quick way by using pre-ground spices, but you must/should still roast them under just enough heat to bring out the fragrance. From: Philippa Jane Wightman in rec.food.cooking on Apr 23, 1996. ~~~ spices-garammasala8 Garam Masala 3 T (about 20) black or 2 T (about 75) green cardamom pods 3 cinnamon sticks, 3 inches long 1 T whole cloves 1/4 cup black peppercorns 1/2 cup cumin seeds 1/2 cup Coriander seeds Break open cardamom pods, remove seeds, and reserve. Discard skin. Crush cinnamon with kitchen mallet or rollin pin to break into small pieces. Combine all spices and roast in a dry frying pan until the start to turn color and give off their fragrance. This will take about 5 minutes. Keep moving the spices around to keep them from burning. Grind spices. Store in air tight container. From: Julie Sahini's Classic Indian Cooking Posted by Mary f. in rec.food.cooking on Jan 22, 1996. ~~~ spices-garammasala9 Garam Masala 2 3-in. cinnamon sticks 1/4 c coriander seeds 2 T cumin seeds 2 T black peppercorns 2 t cardamom seeds 2 t whole cloves 1 t fennel seeds Crush cinnamon into small pieces, place all spices on a baking tray and heat in a 200 deg (F) oven for 30 min. Stir spices once or twice during baking. Remove from oven, cool briefly. Pulverize in batches in coffee/spice grinder, or at once in blender. Store in cool dark place, use within three months. From: Sundays at Moosewood Restaurant (halved) Posted by David Ratigan to rec.food.cooking on May 11, 1996. ~~~ spices-garammasalamild Garam Masala (mild) 3 ounce coriander seeds 1/4 teaspoon mace 1 ounce cumin seeds 1/4 teaspoon nutmeg 1/4 ounce fenugreek seeds 1 ounce cinnamon 1 ounce cloves 1 ounce black peppercorns 2 ounce cardamom seeds (brown are best) Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind. Before grinding, a heavy rolling pin may be used to crush the spices enclosed in an envelope of foil. Pass the mixture through a sieve and store in an airtight jar. Note: Roasting the ingredients separately is important since each gives off its characteristic aroma at a different time. Compiled by Kathleen M. Weber in 1993. Posted by Jai Maharaj to rec.food.veg, et. al. on Dec 4, 1995. ~~~ spices-garammasala3038 Garam Masala No. 3038 1 small Nutmeg, Whole 1 1/2 Tbls Cardamom, Green Pods 4 1 Inch Cinnamon Sticks 1 Tbls Whole Cloves 1 tsp Peppercorns 1 tsp Cumin Seeds NOTES: All the ingredients MUST be FRESH. DO NOT use bleached white cardamom pods. Grind the cardamom pods along with the spice. You may use a coffee grinder (but not one which has been used to grind coffee) or a spice grinder. Do NOT use one of the coffee grinders which slices (chops) rather than grinds. Crush the nutmeg coarsely using a mortar and pestle. Combine with the remaining ingredients. Place in the feed container of the grinder. Grind very fine. Store in an airtight container. May be frozen. Posted by Joel Ehrlich to rec.food.cooking on Aug 11, 1995. ~~~ spices-garammasala10 Garam Masala Garam Masala translates as "warm" or "hot" and masala means "spice blend." In India, this mix varies from region to region, and household to household. It can include anywhere from 3 to 12 different spices. 4 tablespoons coriander seeds 4 teaspoons cumin seeds 1 teaspoon fennel seeds Seed from 20 green cardamom pods 2 teaspoons black peppercorns 1 teaspoon whole cloves 2-inch cinnamon stick, broken into pieces 10 bay leaves, crushed 1/2 teaspoon freshly grated nutmeg Combine all seeds, the peppercorns, cloves, cinnamon and bay leaves in a heavy 10-inch frying pan. Toast over medium heat until the mixture is aromatic and the seeds become reddish-brown, about 5 minutes. Add the nutmeg and toast 1 minute. Cool slightly. Transfer to a spice grinder and grind to a fine powder. Yields about 1/2 cup. Store in an airtight glass jar. Will keep up to 3 months at cool room teMperature, or up to 6 months in the refrigerator. Source: San Francisco Chronicle (Food Section) Posted by Joe Shaw to rec.food.cooking on May 9, 1995. ~~~ spices-garammasalakashmiri Garam Masala (as used by Kashmiri chefs) 1/4 oz (7 g) black cumin seeds (kala zeera) 1 oz (28 g) brown cardamoms (illaichi) 1/4 oz (7 g) black pepper (kali mirch) 1/4 oz (7 g) cinnamon (darchini) 1/4 oz (7 g) cloves (laung) 3 blades mace (javatri) 1/8 of a nutmeg (jaiphal) Grind these spices together, sieve and store in an air-tight bottle. From: Indian Cookery by Mrs. Balbir Singh, pub 1973. The author is from Punjab. Posted by Sharon Raghavachary to rec.food.cooking on Apr 23, 1996. ~~~ spices-garammasalamughal Mughal Garam Masala 1/2 cup (about 60) black or 1/3 cup (about 200) green cardamom pods 2 Cinammon sticks, 3 inches long 1 T whole cloves 1 T black peppercorns 1 1/2 t grated nutmeg (optional) Remove seed from cardamom pods, break up cinammon sticks and grind all together in a spice grinder (you'll probably have to do it in batches if you use a little coffee grinder). Note: recipe may be cut in half. Makes 3/4 cup From: Mary f. in rec.food.cooking on April 22, 1996. ~~~ spices-garammasala3040 Garam Masala (Northern India) No. 3040 5 Pods Cardamom 3 3" Sticks Cinnamon 1/3 Cup Whole Cumin 8 Whole Cloves 1/4 Cup Whole Coriander 1/2 Cup Whole Black Pepper Remove the small black seeds from the cardamom pods. Discard the cardamom husks. Combine the cardamom seeds with the remaining ingredients in a spice grinder. NOTE: You may crush them using a mortar and pestle if you wish. Store in a tightly covered glass jar. May be frozen. Posted by Joel Ehrlich to rec.food.cooking on Aug 11, 1995. ~~~ spices-garammasalapunjabi Punjabi-Style Garam Masala 2 1/2 Tb Green cardamom pods 5 Tb Coriander seeds 3 Blades of mace 2 Tb Black peppercorns 2 Cinnamon sticks, 3" long 1/4 Ts Ground ginger 4 Tb Cumin seeds 1/4 Ts Ajowan seeds Ts Ground mace 1 1/2 Tb Whole cloves 1 Bay leaf 1 Tb Ground nutmeg A little of this warm, spicy blend goes a long way. Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that's popular as an accompaniment for almost any meat dish, as a condiment or in the sauce. Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay leaf, and mix well with the other ground ingredients. Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. Format by sweber@ix.netcom.com (Sharon Raghavachary) Posted by amanda@gate.net to rec.food.cooking on June 20, 1998. ~~~ spices-garammasala3077 Garam Masala - Punjabi Style No. 3077 2 1/2 Tbls Green Cardamom Pods 1 1/2 Tbls Whole Cloves 4 Tbls Cumin Seeds 2 3" Cinnamon Sticks 5 Tbls Coriander Seeds 1 Bay Leaf 1/4 tsp Ajowan Seeds 1/4 tsp Ginger, Ground 1/4 tsp Mace, Ground 1 Tbls Nutmeg, Ground 2 Tbls Black Peppercorns Toast the green cardamom pods, cumin seeds, coriander seeds and ajowan seeds in a wide, heavy bottomed pan, stirring occasionally until they brown and begin to release their fragrance (5-7 minutes). Place in a mortar, spice grinder or blender. Add the peppercorns, cloves, cinnamon sticks and bay leaf. Grind to a fine powder. Add the mace, ginger and nutmeg. Mix thoroughly. Place in a glass container. Cover tightly. Posted by Joel Ehrlich to rec.food.cooking on Aug 11, 1995. ~~~ spices-applepiespice Apple Pie Spice 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground allspice 1/8 tsp ground cardamom Combine all ingredients. If you make extra, store in an airtight container. From: The Spruce Eats ~~~ spices-crabboil Crab-Boil Spices 1/4 cup pickling spices or at Amazon 2 tablespoons mustard seeds 2 tablespoons whole black peppercorns 1 tablespoon celery seeds 2 tablespoons dried hot red pepper flakes 2 teaspoons ground ginger 5 bay leaves 2 teaspoons dried oregano 1 tablespoon minced dried chives 1/4 cup sea salt In a food processor combine all ingredients and pulse until mixture forms a coarse powder. Crab-boil spices keep in a well-sealed container for several months in a cool, dark place. by Jessica B. Harris. In Gourmet, February 1995. Found at Epicurious [archive.org] ~~~ spices-picklingspice Pickling Spice 2 tablespoons mustard seeds 2 tablespoons whole allspice 2 teaspoons coriander seeds 2 teaspoons whole cloves 1 teaspoon ground ginger 1 teaspoon dried red pepper flakes 1 bay leaf, crumbled 1 cinnamon stick (2 inches) Combine all ingredients and store in an airtight jar or container. Comment: Way too much ginger and cloves. Suggest leaving both out and adding celery seed. By lauralie41. From: Food.com ~~~ spices-wicklewoodspickling Wicklewood's Pickling Spice Mix 4 dried bay leaves, crumbled 2 cinnamon sticks, broken 2 teaspoons black peppercorns 1 tablespoon mustard seeds 1 teaspoon whole cloves 1 teaspoon whole allspice 1 teaspoon juniper berries 1 teaspoon crumbled whole mace 1 teaspoon dill seed 1 teaspoon dried ginger, crushed 2 teaspoons of small dried red chilli Mix together all the ingredients. Store in a small, airtight jar up to 2 months. Note: You can make these into little spice bundles by placing 1 Tablespoon of mix onto a 2" square piece of muslin, pull up all edges and tie with a piece of string. By WicklewoodWench. From: Food.com ~~~ relishes-cranberrysauces Cranberry Sauces I love this one. It's a bit unorthodox though: 8 cups homemade turkey stock 2 cups dried cranberries (read label; some brands have sugar) 2 cups apple cider 1 cup dried currants 1/2 cup toasted piÑon nuts (or substitute pine nuts) Simmer all ingredients until reduced by half, about 4 cups. May be seasoned with a pinch of salt. This replaces cranberry sauce and also gravy at your holiday feast. I've also made a more traditional cranberry sauce by simmering 16 oz. fresh whole cranberries with a bit of maple syrup and 2 cups apple cider. Dried currants or cubed bits of fresh apple are a nice addition. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001 We have a wild cranberry bog here along with wild blue and blackberries. What I do is add 1 cup other sweeter berries to 3 cups cranberries. On the sugar I use 1/2 cup maple syrup or honey even though the recipe calls for 1 cup sugar. Just enough water to stop burning in beginning too. Between the reduced sugar and natural high pectin in all these berries you could probably reduce to 1/4 cup sweetener. Maple syrup might not be Paleo but I'm in New England and have Native American ancestry. By Wanita Sears. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ relishes-cranberry2 Cranberry Sauce 1 12 oz package of cranberries 1 C water 1/2 C maple syrup (more or less to taste, depends on how tart you like it) Cook and stir continually all together until cranberries pop and the sauce gets thick. When all cranberries have popped you can add 1/2 C chopped celery and 1/2 C chopped walnuts if you like. Last year I added spices to mine but as usual I didn't write it down! I know one of them was clove but without the sauce in front of me to taste I don't know the amount. By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ relishes-cranberrypinon Cranberry-Pinon Sauce This is a great sauce to make, for dressing up leftover turkey. 8 cups turkey stock (or chicken broth) 1 bay leaf 1/4 tsp. dried thyme 2 cups dried cranberries 2 cups apple cider 1 cup dried currants 1/2 teaspoon salt 1/2 tsp. black pepper 1/2 cup toasted pine nuts Combine stock, herbs, cranberries, cider and currants in saucepan over medium heat. Cook until reduced by half (about 4 cups). Season to taste with salt. Stir in pine nuts, serve over hot turkey. (I like to put the turkey on a bed of mashed squash, then serve this sauce on top) Note: Do not substitute pear juice for apple cider. We tried this once and it was terrible! You can use apple juice if you don't have cider. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ relishes-cookedcranapple Cooked Cranberry-Apple Relish 1 lb. cranberries 1 c. sweet cider 2 tart apples with skins, sliced 1 c. honey lemon rind, grated pinch of mace, ground Simmer gently cranberries, cider,and apples until fruit is soft. Add honey, rind, and mace. Simmer for 5 minutes. Cool. Serve with meat, fowl, or fish. Makes 2 pints. From: The Natural Foods Cookbook ~~~ relishes-cranberry Cranberry Sauce 1 package cranberries 1 C water 1/2 C raw honey 1/2 C chopped celery (optional) 1/2 C chopped walnuts (optional) Cook all together until cranberries pop and sauce thickens stirring often. More water can be added if sauce gets too thick before the cranberries pop. Remove from heat and add celery and walnuts. Personal note: I like to spice it up with a bit of ground cinnamon and clove sometimes too. From: Patti Vincent ~~~ relishes-spicedcranberry Spiced Cranberry Sauce 1 12oz package fresh cranberries 1 orange 1/2" piece of fresh ginger 1 package gelatin (or equivalent of agar-agar), dissolved in hot water honey to taste a few fresh cranberries and orange slices for garnish When I make this for myself, I use about 1 tablespoon honey; with guests, I will use as much as 1/4 cup. Combine all ingredients save gelatin in a blender and blend until smooth. Add a package of dissolved gelatin and pour into a jellow mold. Allow to set, and then turn it over onto a plate and garnish with fresh cranberries and orange slices. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ relishes-rawcranberry Raw Cranberry Relish 2 c. cranberries 1/2 c. sweet cider 4 T. honey 1/4 tsp. allspice, ground pinch of cloves, ground Variations to Add: 1 apple with skin, quartered and cored 1 c. fresh diced pineapple 1/2 c. diced celery or cucumber 1/2 c. chopped raisins 1/2 c. chopped nuts Grind all ingredients together. Makes 1 1/2 pints. From: The Natural Foods Cookbook ~~~ relishes-cranfruit Cranberry Fruit Relish 1 package cranberries, washed 4-5 unpeeled apples, grated 1/4 cup raw honey, or to taste 2 small oranges (use part skin) Run cranberries thru fine food chopper with oranges. Or process in blender until finely chopped. Combine with grated apples, add honey to taste, chill to blend flavors. Can add a few chopped pecans or grated coconut, if desired. From: Ten Talents Cookbook by Frank and Rosalie Hurd. ~~~ relishes-cranthank Cranberry Relish for Thanksgiving 1 bag of fresh cranberries 1-2 navel oranges (Peel and removed white) 1-2 apples nut if desired (I used pecans) sweeten to taste (I use raw honey) Chop cranberries and orange in food processor. Use as much orange as needed to keep cranberries moving so that they are finely chopped. Place in a bowl. Then chop apples in food processor. Add to cranberries Chop nuts if desired and add to cranberries. Mix well and sweeten to taste. The oranges also create the juice in the salad. So adjust the amount of oranges based on how juicy (wet) you want your salad. From: Patricia Cook at RawTimes.com ~~~ relishes-pomegranatewalnutrelish Pomegranate Walnut Relish I use this technique all the time. Just buzz through some ingredients with a cleaver and season them with olive oil, lemon juice. It's rustic and incredibly tasty and looks great on a plate. This relish recipe of pomegranate, walnuts, and parsley is a standout with seared sea scallops.-Tyler Florence This vibrantly colored sauce, relish, side--whatever you want to call it--is a veritable jumble of pleasing tastes and textures and is marvelous spooned atop sea scallops. But let's not stop there. Dollop it over white fish. Dark meat chicken. Turkey cutlets. 1/2 cup whole pomegranate seeds (from 1 small pomegranate) 1/4 cup walnut pieces, toasted 1/4 cup celery leaves, chopped (optional) 1 tablespoon chopped fresh flat-leaf parsley Grated zest of 1 small orange, preferably organic 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice or pomegranate juice Kosher salt and freshly ground black pepper Toss the pomegranate seeds, walnut pieces, celery leaves, parsley, orange zest, olive oil and lemon juice in a large bowl. Taste and season with salt and pepper accordingly. Use immediately. Makes about 1 cup of relish. © 2005 Tyler Florence. Found at Leite's Culinaria [archive.org] ~~~ relishes-mixedoliverelish Mixed Olive Relish 2 cups mixed brine-cured black and green olives 1/2 cup drained pimiento-stuffed green olives (about 3 ounces) 1/3 cup finely chopped red onion 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice, or to taste 1 tablespoon drained capers, chopped 1/3 cup finely chopped fresh flat-leafed parsley leaves Working with several brine-cured olives at a time and using flat side of a large heavy knife, press olives to crush them and remove pits. Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers. Relish may be prepared up to this point 2 days ahead and chilled, covered. Bring relish to room temperature before serving. Stir in parsley. Comments: - This is very good with a variety of meats. With a food processor, if you can find the olives already pitted, it is not that much work and it is actually better when done a day or so ahead of time. Gourmet. June 1997. Found at Epicurious [archive.org] ~~~ relishes-redpepperrelish Red Pepper Relish This stuff is great for many things, from salads to eggs to meat sauce. 2 medium red peppers [or some red hot peppers] 1/2 red onion, finely chopped 1 large clove garlic, minced 1/2 cup olive oil 2 tablespoons lemon juice salt and pepper to taste Cut the peppers in half in order to remove the seeds, veins, and stems. Cut the peppers into large pieces. In a food processor, blend the peppers and remaining ingredients. Don't blend them for too long--you are not interested in creating a paste. A good relish should be somewhat chunky. Season to taste with the salt and pepper. By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001 Nectarines are a delicious addition to this relish; I make a similar sweet pepper relish with diced nectarines and use it on grilled tuna steaks. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 You know what I have added is cantaloupe. Sounds weird, but oh so yummy! Especially with hot peppers! By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ relishes-rawapple Raw Apple Relish 3 tart apples 1 green pepper 1 sweet red pepper 1 onion 2 stalks celery and tops 3 T. honey 3 T. lemon juice lemon rind Grind all ingredients together. Serve with cold meat, fowl, or fish. Makes 1 pint. From: The Natural Foods Cookbook ~~~ relishes-mangosalsa2 Mango Salsa 2 large mangoes, cheeks removed, peeled, cut into small pieces 1 long fresh red chili, deseeded, finely chopped 3 green shallots, ends trimmed, finely chopped 2 tablespoons chopped fresh coriander 1 tablespoon fresh lime juice Combine the mango, chili, shallot, coriander and lime juice in a large glass or ceramic bowl. Toss gently to combine. From: The Good Cook ~~~ relishes-mangosalsa Mango Salsa 1 large Mango, peeled w/seed removed, chopped into small chunks 1/4 cup Green onions, chopped 1 tomato, small, seeded, chopped into small chunks 1 tablespoon lime juice 2 tablespoons Cilantro, fresh, chopped 1 jalapeno pepper (fresh, w/o seeds, chopped fine, use small amount); (from a jar use 2-3 slices chopped) 1/8 teaspoon sea salt Mix well. From: Veal Recipes: dining at its finest [archive.org] ~~~ relishes-avocadomangosalsa2 Avocado Mango Salsa 2 ripe avocados, halved, pitted, peeled and diced 1 ripe mango, peeled and diced 1 cup diced tomato 1/4 cup chopped cilantro 2 tablespoons chopped red onion 1 tablespoon minced jalapeño pepper 1 teaspoon minced garlic 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon lime juice 1 tablespoon olive oil In bowl, combine avocados, mango, tomato, cilantro, onion, jalapeño, garlic, salt, pepper, lime juice and olive oil; toss gently. Serve, if desired, with sliced veggies, in a stemmed glass with shrimp or with grilled chicken or fish. From: Avocados From Mexico [archive.org] ~~~ relishes-avocadomangosalsa Avocado Mango Salsa 1 avocado - peeled, pitted and diced 1 lime, juiced 1 mango - peeled, seeded and diced 1 small red onion, chopped 1 habanero pepper, seeded and chopped 1 tablespoon chopped fresh cilantro salt to taste Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt. From: allrecipes.com ~~~ relishes-avocadomango Avocado-Mango Salsa This is terrific with any grilled fatty fish, especially albacore, salmon, snapper or swordfish. It is also quite good with jerk chicken breasts. 1 large ripe mango, pitted*, peeled and diced 1 large, ripe avocado, pitted, peeled and diced 1/4 fresh jalapeño chile, minced** 1/4 cup diced white onion 1 clove garlic, minced 1/2 tsp lime zest 2 Tbs lime juice 3 Tbs fresh orange juice 1/4 cup chopped fresh cilantro sprigs for garnish 2 Tbs olive oil Salt and pepper to taste Mix all ingredients together in a bowl, and allow flavors to meld for about 1/2 hour before serving with grilled fish. * To pit a mango, DO NOT PEEL FIRST. Be sure to work on a cutting board with the knife's blade moving away from you. With a sharp paring knife, score mango as deeply as possible into vertical quarters. Carefully insert knife between slices of flesh and run knife along the pit. The pit of a mango is flat and the flesh holds to it very firmly. Allow the knife to pry the flesh away from the pit. Cut each quarter away from the pit, you should be left with a pretty clean pit and four nice slices of mango. Now you can remove the peel. ** When handling chiles, be sure to wear rubber gloves. From: Stacie and Ben's favorite Paleo Recipes [archive.org] ~~~ relishes-mangoavosalsa Mango Avocado Salsa 1 mango, peeled and diced small 2 avocadoes, pitted, peeled and diced small 1 red bell pepper, seeded and diced small 3/4 cup diced red onion 1 handful of cilantro, cleaned and chopped 1 jalapeno, seeded and diced small 2 limes, juiced 1-2 tablespoons olive oil 1 pinch citrus rosemary gray salt In a medium mixing bowl combine all ingredients and toss until well mixed. By: Megg G. of Vail, AZ. From: FoodShouldTasteGood.com ~~~ relishes-mangopineapplesalsa Mango-Pineapple Salsa 3 ripe mangoes, peeled and cut into fairly small dice 1/2 pineapple, cleaned, cored and diced to the same size as the mangoes 1 small purple onion or shallot, cut into a very fine dice 2 cloves garlic, minced 1/2 medium red bell pepper, cleaned, cored and cut into a very fine dice 1 red jalapeno chile pepper, minced (or whatever chile you like, depending on how hot you want it.) zest (minced or in strips) and juice of one small lime salt to taste fresh cilantro leaves to taste, roughly chopped Take 1/4 of the mango pieces and purée them in a food processor or blender. Add the remaining ingredients up to the chile pepper and the lime zest, and mix together until well combined. Add lime juice and salt to taste. I like the final flavor to be a balance of sweet, salty, hot and sour. If you like, add fresh cilantro leaves, chopped roughly to finish the dish. Chill for at least several hours before use, or preferably for a day. Can be made about three days ahead of time and kept refrigerated. Use as a dip, or use over fish. From: Tigers & Strawberries: Cook Local, Eat Global ~~~ relishes-freshfruitsalsa Fresh Fruit Salsa [Tomato, Mango, Pineapple] 3 large tomatoes, stemmed and diced small 1 medium red onion, diced small 1 mango, diced small 1/2 pineapple, diced small 1 1/2 jalapenos, seeds removed, diced small 4 cloves garlic, minced 1 bunch cilantro leaves, chopped 3 limes, juiced 2 tablespoons olive oil 1 tablespoon kosher salt Combine tomato, onion, mango, pineapple, jalapeno, garlic and cilantro in a bowl. Add lime juice, olive oil and salt and toss to combine. Yield: 5 Cups From: FoodShouldTasteGood.com ~~~ relishes-peachsalsa Peach Salsa 3 peaches, peeled and chopped fine 1 tablespoon lime juice 1 1/2 tablespoons raw honey 2 tablespoons chopped cilantro 1-2 fresh chiles, seeded and finely chopped Mix together, chill and serve. From: SF in rec.food.cooking on Oct 30, 1996. ~~~ relishes-peachsalsa2 Peach Salsa II 1 cup peeled and chopped peaches 1/4 cup chopped red onions 1/4 cup chopped yellow or green pepper 1 Tbsp. lemon or lime juice 2 tsp. snipped fresh cilantro, parsley, OR Basil 1/2 tsp honey Dash ground red pepper. In a medium bowl, stir everything together. Cover and chill for up to 6 hours. Makes 11/4 cups. From: SF in rec.food.cooking on Jan 26, 1999. Adapted by Patti Vincent ~~~ relishes-peachsalsa3 Peach Salsa III Serve it with grilled entrees. 6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg) 1 1/4 cups chopped red onion 4 jalapeo peppers 1 red pepper, chopped 1/2 cup loosely packed finely chopped fresh cilantro or coriander 1 tbsp lime juice 2 tbsp honey 1 clove garlic, finely chopped 1 1/2 tsp ground cumin 1/2 tsp cayenne pepper Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat. Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L). Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Combine peaches, onion, peppers, cilantro, lime juice, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes. Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place. *Wear rubber gloves when handling jalapeo peppers. From: SF in rec.food.cooking on Oct 19, 1997. Adapted by Patti Vincent ~~~ relishes-peachmintsalsa Peach Mint Salsa 2 ripe peaches; peeled and diced 1 sm red pepper; chopped 1/2 red onion; chopped 1 sm jalapeno pepper; minced 1/4 c pineapple juice 3 tb grape juice 2 tb fresh chopped mint I created this special salsa to serve with Grilled Boneless Leg of Lamb (see recipe) Mix all ingredients together and refrigerate at least one hour to blend flavors. May be made a day or two in advance. Yield: 3 cups http://busycooks.miningco.com [now redirects elsewhere] Adapted by Patti Vincent ~~~ relishes-jicamamelon Jícama-Melon Salad Although many fresh condiments in Mexican cuisine are called pico de gallo ("rooster's beak"), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, Miguel has found that the salad is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew melon. The contrast of sweet fruit, crunchy jícama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser. 1 large jícama, peeled and cut into 1/4-inch-wide strips 3 navel oranges, peeled and sectioned with pulp and membrane removed 1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks 1/2 cup pomegranate seeds 1 cup fresh lime juice 2 sprigs cilantro, chopped 1 teaspoon sea salt 1/2 teaspoon chili powder (optional) In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving. Chef Ravago shares his tips with Epicurious: The ingredients can be prepared a day ahead and refrigerated, without the lime juice. Otherwise, the salad will become too acidic as it sits overnight. Simply toss the lime juice in just before serving. Makes 6 servings. From: Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood Found at: Epicurious | April 2007 [archive.org] ~~~ relishes-thicknchunkysalsa Thick 'n' Chunky Salsa 1 tablespoon olive oil 1 brown onion, finely chopped 1 long red chili, finely chopped 1 small green capsicum, finely diced 1 tablespoon tomato paste 1 pound tomatoes, diced To make thick 'n' chunky salsa: Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add chili and capsicum. Cook for 2 minutes or until tender. Stir in tomato paste and tomatoes. Bring mixture to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thick. Remove from heat. Cool completely. From: The Good Cook ~~~ relishes-picodegallo Pico de Gallo Makes about 3 cups. Great with chicken, carne asada (beef), pork, even sea food. I like it on top of eggs in the morning. 2 jalapeno peppers, finely chopped 2 yellow chili peppers, finely chopped 1 sm Bermuda onion, finely chopped 1 sm yellow onion, finely chopped 3 tomatoes, finely chopped 1 tbsp chopped fresh cilantro 1/2 tsp garlic powder 1/2 tsp salt Juice of 2 limes Remove seeds and veins from peppers, unless you enjoy really hot foods. Combine jalapeno peppers, chili peppers, onions, and tomatoes in a non-metal bowl; mix well. Stir in remaining ingredients. Cover; chill until ready to serve. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ relishes-cilantrosalsa Fresh Cilantro Salsa 2 cloves garlic 1 large onion, quartered 1 green bell pepper, quartered and seeded 3 to 4 jalapeno peppers 6 tomatoes, peeled, seeded and chopped or 2 cans (16 oz each) plum tomatoes, drained and chopped 1 cup fresh cilantro some salt to taste freshly ground pepper to taste 1. place the garlic in the bowl of a food processor and process until it is mincedd. Add the onion and peppers and process with on/off pulses until they are barely chopped. 2. Add the tomatoes and cilantro and process until combined but slightly chunky. Add salt and pepper. Refrigerate until ready to use. Yield: 2 and 1/2 cups From: Charleston Receipts via LKS ~~~ relishes-cherrysalsa Fresh Cherry Salsa 2 cups, stemmed, pitted, fresh sweet cherries 1/3 cup fresh, chopped basil 1/3 cup chopped green pepper 2 tsps fresh lemon juice 1/2 tsp grated lemon peel 1/4 tsp salt dash bottled hot pepper sauce [or sprinkle of dried hot pepper flakes] Chop cherries manually or in food processor. Combine all ingredients. Mix well. Refrigerate at least one hour before serving over grilled fish or chicken. By Rikva Tal, from the Cooks and Cuisine column in the Jewish Exponent. [archive.org] ~~~ relishes-cocogreensalsa Coconut and Green Chili Salsa Yield: 6 cups. Serves approximately 10-12 people 1 bulb fennel 4 Thai green chilis 2 cups unsweetened coconut flakes 2 tablespoons peeled and grated ginger 3 oranges, juiced 1/4 cup chopped cilantro 1/4 cup sesame oil [change to paleo oil, maybe avocado] 3 green onions, sliced Salt and pepper to taste Cut the leaves and stalks off the bulb of fennel. Quarter and core the bulb, then slice thinly and into pieces. Cut Thai green chilis in half lengthwise, remove seeds and thinly slice. Combine fennel, Thai green chilis, coconut flakes, ginger, orange juice, cilantro, sesame oil and green onions in a mixing bowl. Season with salt and pepper and toss to combine. From: FoodShouldTasteGood.com ~~~ relishes-crispcucumbersalsa Crisp Cucumber Salsa 2 cups finely chopped seeded peeled cucumber 1/2 cup finely chopped seeded tomato 1/4 cup chopped red onion 2 Tbsp minced fresh parsley 1 jalepeno pepper, seeded and chopped 4-1/2 tsp minced fresh cilantro 1 garlic clove, minced or pressed 1/4 c canned coconut milk 1-1/2 tsp lemon juice 1-1/2 tsp lime juice 1/4 tsp ground cumin 1/4 tsp seasoned salt Tortilla chips In a small bowl, combine the first seven ingredients. In another bowl, combine the coconut milk, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately. Makes 2-1/2 cups. Adapted from: Paul, Kelsey & Levi ~~~ relishes-creamyguacamolesalsa Creamy Guacamole Salsa 1/2 cup mayonnaise 2 Tbsp. chopped fresh cilantro 2 Tbsp. lemon juice 2 ripe avocados, diced 2 medium tomatoes, chopped 1/2 cup finely chopped green onions In large bowl, combine mayonnaise, cilantro and lemon juice. Stir in remaining ingredients. From: Making Life Better [Dead site: http://www.makinglifebetter.com/recipes/detail/9046/1] ~~~ relishes-roastedtomatillosalsa Roasted Tomatillo Salsa 1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos 5 fresh serrano chiles 3 garlic cloves, unpeeled 1/2 cup fresh cilantro 1 large onion, coarsely chopped 2 teaspoons coarse salt Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender. Salsa can be made 1 day ahead and chilled, covered. From Epicurious: Gourmet: November 1999 [archive.org] ~~~ relishes-rawtomatillosalsa Raw Tomatillo Salsa 4 large tomatillos, papery husks removed 2 tablespoons diced white onion 1 serrano chile, stemmed 8 sprigs cilantro, stemmed 1/2 teaspoon salt, or to taste Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter. Cut them into quarters. Pulse the tomatillos in a food processor with the remaining ingredients until a slightly chunky texture is achieved. Taste for salt and serve as soon as possible to enjoy maximum bite and crunch. by Deborah Schneider. From: Epicurious: April 2010 [archive.org] ~~~ relishes-grilltomsalsa Grilled Tomato Salsa Yield: 6 cups Serves approximately 10 people 4 large beefsteak tomatoes, stem removed 1 large red onion, skin removed 2-3 jalapenos 5 garlic cloves 1/4 cup olive oil 1/4 cup fresh lime juice Salt and pepper to taste Slice tomatoes into large, thick slices, 3-4 slices per tomato, and place on a baking sheet. Repeat with the onion. Remove the stems from the jalapenos, slice in half and place on baking sheet. Put the garlic cloves on the baking sheet, drizzle vegetables with olive oil and season with salt and pepper. Grill tomatoes, onions, jalapenos and garlic until tender, 4-8 minutes. Let the vegetables cool, then roughly chop them all and add to a mixing bowl. Mix with the lime juice, season and serve. Adapted from: FoodShouldTasteGood.com ~~~ relishes-cocomintchutney Fresh Coconut and Mint Chutney Makes about 1 3/4 cups, will keep covered and refrigerated for a couple of days. 1-2 hot jalapeno chilies, seeded and chopped 1/2 inch scrapped fresh ginger root sliced 10 whole almonds, blanched 1/3 cup water 2 tablespoons lime or lemon juice 1 tablespoon chopped dried fruit soaked in boiling water for 5-10 minutes and drained (papaya, or mango would probably work well) 1/3 cup trimmed fresh mint, lightly packed 1 cup grated FRESH coconut, lightly packed. Use a food processor fitted with a metal blade or a blender. With the machine running, drop in the chilies and ginger and process until minced. Add nuts, pulse four or five times until ground. Add the water, juice, dried fruit and mint, and process until smooth. Stop the machine, add the coconut, and continue to process until the chutney is creamy and smooth. To accompany dishes it should be fairly think as a dipping souce it can be thinnner, use coconut milk. Serve at room temperature or chilled. From Willow at VENUS.NET ~~~ relishes-corianderchutney Fresh Coriander Chutney makes 1 cup, will keep refrigerated for 2-3 days. 1 tsp cumin seeds 3 tablespoons sesame seeds 1/4 cup FRESHLY grated coconut or 1/4 cup chopped almonds 1 cup trimmed fresh coriander, slightly packed 1-2 hot jalapenos seeded and chopped 1.2 inch scapped fresh ginger root, chopped 2 tablespoons water 1/4 cup refrigerated coconut milk (optional) 1 tablespoon chopped dates or rehydrated raisins Combine the cumin seeds, sesame seeds and coconuts or nuts in a heavy frying pan and place over low heat. Dry-roasting, stirring frequently, until the coconut or nuts darken a few shades. Combine the coconut mixture and the remaining ingredients in a food processor fitted with the metal blde, or a blender, and process until smooth. The texture should resemble runny apple-sauce. Transfer to a bowl and serve or cover and refrigerate. From Willow at VENUS.NET ~~~ relishes-almondchutney Creamy Almond (or Hazelnut) Chutney 1 cup raw almonds 1/4 tsp lemon juice 1/2 inch piece of fresh ginger, peeled and sliced 1-2 jalapenos seeded, chopped up to 1/3 cup of water 2 tablespoons chopped fresh coriander (cilantro) Combine everything but the coriander in a blender or food processor, blend until smooth, adding more water if necessary to produce a loose purée. Transfer to a bowl and add the coriander, well covered, will keep for three days in refrigerator. This chutney thinkens as it sits. Thin it out with water to the desired consistency. From Willow at VENUS.NET ~~~ relishes-greenmangochutney Green Mango Chutney 6 green mangoes 1 hot pepper lime juice 3 cloves of garlic 1 leaf chadon bene (optional) [culantro] 1 small onion 1 chive salt Wash mangoes and peel skin off 3 mangoes. Grate the 3 peeled and the 3 unpeeled mangoes very fine. Add salt, finely chopped hot pepper and lime juice to taste. Peel and crush garlic and add to mixture with chopped up chadon bene, onion and chive. From: Caribbean Child: Trinidad East Indian Cooking [archive.org] ~~~ relishes-cocomanochutney Shredded Mango and Coconut Chutney 2 medium firm unrip mangoes 1/4 cup dried or fresh coconut ribbons 1 tablespoon diced dried fruit, such as papaya or apricot 1 tablespoon each orange and lime juice 1/8 tsp cayenne or paprika or a mix (depending on the heat you want) 1-2 jalapenos seeded and slivered 2 tablespoons sesame or coconut oil 1 tsp black mustard seeds 2 tablespoons finely chooped fresh cilantro Peel the mangoes and coarsely shred the fruit. Discard the seed. Combine the mango with the coconut, dried fruit, juices, cayenne or paprika and green chilies in serving bowl, gently toss, cover and marinate for 1/2 hour. It can be refrigerated for up to 6 hours before serving. Heat the oil in a small pan over moderate heat until hot but not smoking. Drop in the mustard seeds and fry until they turn grey and sputter. Keep a lid handy to catch flying seeds. Pour the seeds into the salad, add the fresh coriander, toss to mix and serve. From Willow at VENUS.NET ~~~ relishes-mintchutney Pudina Ki Chatni (Mint Chutney) 2 cups fresh mint leaves 1 small onion 2 cloves garlic 1 fresh hot green chile pepper (seeded, if you prefer a milder chutney) 1 tablespoon lemon juice 1 teaspoon cayenne pepper 3 1/2 fluid ounces water Process all ingredients in a food processor to make a thick paste. To store, keep covered in the refrigerator. Corander chutney can be made simply by substituting fresh coriander (cilantro) for the mint. From: Jennifer Freeman ~~~ relishes-roastedlemonchutney Roasted Lemon Chutney Molly notes that because you use whole lemons here, you're going to want to wash them first in warm soapy water to remove any waxy reside. Organic lemons usually don't have that, so (for that reason, and others) go that route if possible. The chutney will last for several days, refrigerated, in a jar or tightly covered. 1/4 cup / 1 oz / 30g finely chopped shallots 3 small lemons (4 to 5 oz each) 1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing 1 tablespoon honey, plus more to taste kosher or sea salt and freshly ground black pepper 2 tablespoons chopped basil or mint Heat the oven to 400F / 205C with a rack in the center. Line a baking sheet with parchment paper or a silicon mat. Soak the shallots in a small bowl of cold water to reduce their strength a bit. Set one of the lemons aside to use later. Slice about 1/4-inch off both ends of the remaining lemons and discard (this part is mostly pith which can make the chutney too bitter). Slice the lemons into 1/2-inch-thick rounds (see photo), and use the tip of a knife to remove any seeds. Arrange the lemons on the baking sheet and brush with a bit of olive oil. Turn and coat the second side with oil. Roast the lemons, turning every 10 minutes, until they are very tender with just a few spots of brown, 20 to 25 minutes. Don't let the lemons crisp, and keep an eye on the bottoms, which tend to brown before the tops. Set aside until cool enough to handle. Transfer the lemons to a food processor fitted with the chopping blade. If there are any juices (not burned or blackened) on the baking sheet, add these. Molly notes there frequently aren't any, which was my experience as well. Drain the shallots, shaking off any excess water, and add to the processor. Add the honey and pulse several times until the lemons are coarsely chopped. Add the juice from half the remaining lemon and the 1/4 cup / 60 ml of olive oil. Continue pulsing until the chutney is fairly smooth and creamy, with just a few lemon chunks. Season generously with salt and pepper and more lemon juice or honey to taste. Keep tweaking until it really tastes great to you. For example, if it's too tart for you, just keep sweetening a bit at a time. Transfer to a small bowl and let sit for at least 2 hours to let the flavors meld. Just before serving stir in the fresh basil or mint, taste, make any final adjustments, and serve at room temperature. Makes about 1 1/2 cups. Adapted from All About Roasting: A New Approach to a Classic Art by Molly Steven Found at: 101 Cookbooks ~~~ relishes-limechutney Lime Chutney (Nimboo Chatni) 12 limes; halved 1 md onion; peeled, quartered 4 hot green chile peppers 1 in ginger root 4 oz seedless raisins 7 green cardamom pods 1 tb black peppercorns 1 tb coriander seeds 1 tb mustard seeds 4 dried red chile peppers 1 1/2 cup pineapple juice 3 tb coarse salt 1/4 c honey Juice the limes. Discard 6 lime halves. In a food processor, combine remaining 18 lime halves, green chile peppers, ginger and raisins. Chop finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy skillet toast peppercorns, cardamom seeds, mustard and coriander seeds and the dried red chilis for about 3 minutes, stirring constantly. Let cool spices on a dry plate, then grind finely. Add spices, lime juice, honey and pineapple juice to the chopped fruit mixture. Stir thoroughly, cover and let steep at room temperature for two days. On the third day pour mixture into an enameled pot (no stainless steel!), add salt and bring to a boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean jars. Close jars with a tight fitting lid. Store in a cool place. The chutney should rest for at least 2 weeks (4 weeks recommended) before opening. Keep open jars in the refrigerator. Yield: 1 1/4 liter Contributor: phildeb@ibm.net Translated from the German edition of "Classic Indian Vegetarian and Grain Cooking" by Julie Sahni. Any errors on my account. Posted to rec.food.recipes by Petra Hildebrandt on June 3, 1998. Adapted by Patti Vincent ~~~ relishes-tastymangochutney Tasty Mango Chutney 3 tsp oil 6 to 8 red chillies 1/2 tsp fenugreek (methi) seeds a pinch of asafoetida (hing) 1 big raw mango, grated 1/2 coconut, grated honey to taste salt to taste 1/2 tsp mustard seeds for tempering 1. Heat 1 tsp of oil in a broad pan, add the red chillies, fenugreek seeds and asafoetida and saute on a medium flame till you get a good aroma. 2. Add the mango, coconut, honey and salt, mix well and saute on a medium flame till the mixture becomes pulpy. 3. Cool and blend in a mixer using no or very little water till smooth. 4. Tranfer it to a bowl and keep aside. For the tempering: 1. Heat the remaining 2 tsp of oil in a small pan, add the mustard seeds and saute till they begin to crackle. 2. Add this tempering to the chutney and serve. This recipe was contributed by geetharam32 on 22 Mar 2011 Adapted from Tarla Dalal: India's #1 Food Site ~~~ relishes-tamarindchutney Tamarind Chutney (Imli Ki Chutney) 200 gms tamarind (remove seeds) 100 gms dates (pitted) 150 gms jaggery [can buy palm sugar] 2 cups water 1 tsp fennel 1 tsp cumin seeds (roast and grind coarsely) 1 tsp salt Red chilli powder as per taste - Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft. - Turn off flame and allow the mixture to cool. - Use a food processor or hand blender to blend mixture together into a smooth sauce. - Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients. - Bring the sauce to a boil and turn off. - Allow to cool, then chill and serve. From: About.com: Indian Food [archive.org] ~~~ relishes-bananadatebutter Banana Date Butter 8 dates chopped 1/4 cup orange juice 1 banana sliced 1 Tbsp oil 1 Tbsp lemon juice In saucepan, combine dates and juice. Heat on high for 2 minutes. Process all ingredients until smooth. Little specks of dates will remain. Store up to one week in fridge. From Valerie (vanspengen at NS.SYMPATICO.CA) ~~~ relishes-spicedapplebutter Spiced Apple Butter 6 Apples, sliced 1 cup Apple cider 2 tsp Ground cinnamon 1/2 tsp Ground ginger 1/2 tsp Ground nutmeg 1/2 tsp Ground allspice 1/2 tsp Ground cloves Place apples and cider in pot over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1/2 hour. Stir in spices. Continue simmering and stirring for another 1/2 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Transfer to 4 1-cup containers, and store in fridge. Yield: 4 Cups From Fred Towner via rec.food.recipes on Dec 20, 1998. ~~~ relishes-applebutter Apple Butter 1 20-ounce jar unsweetened applesauce or 2 1/2 pounds cored tart apples 1 cup unsweetened cider or apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon allspice 1/2 teaspoon nutmeg (NOTE: 2 1/2 tablespoons apple pie spice can be substituted for the 4 spices.) Cook fresh apples with peel, then put into blender or through food mill. If using applesauce, combine applesauce, cider and spices in electric skillet, iron skillet or shallow saucepan. Simmer slowly, stirring frequently, 2 to 3 hours until spreading consistency is reached. May bake at 325 degrees until reduced to half the amount - not as much stirring needed. Cool. Store, covered, in refrigerator. Makes 2 cups. Adapted from: Lita Lotzkar via rec.food.recipes on Dec 2, 1998. ~~~ relishes-applebutter2 Apple Butter 2 qt. pure apple cider 3 qt. peeled and quartered cooking apples (about 4 lb.) 1/4 c. pure maple syrup 1 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves Bring cider to a boil in a large saucepan. Add apples. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, until apples are soft. Stir in remaining ingredients. Simmer, uncovered, stirring often, until very little liquid separates from pulp, about 2 hours. Makes about 2 pints apple butter. Adapted from: Sheryl Heller via rec.food.recipes on Oct 30, 1998. ~~~ relishes-peachbutter Peach Butter Peaches (at least 8-12) Optional raw honey or pure maple syrup (was sugar) Lemon juice, if desired Spices, if desired Peel and pit the peaches. Quarter them. Put the quartered peaches in a heavy kettle and add about 1-2 cups of water to the pot. Start cooking over low heat to discourage sticking. Cook until tender, stirring often to discourage sticking. After cooking, drain the peaches through a colander, reserving juice (you can make jelly with the resultant juice). Put the peaches through a food mill to purée. A blender or food processor can be used, though their action is different than milling. I much prefer a food mill -- it strains to purée and separates any extraneous fiber; the fp and blender chop to purée. The final texture is different. Measure the pulp/purée by volume. Put it into a heavy bottom kettle. Add some sweetener if you wish. Add a wee splash of lemon juice at this point, if you wish. Commence cooking over low to moderate heat, uncovered, stirring to dissolve the sugar. Don't sit down and read the paper. Don't leave the room. When the stuff begins to boil, reduce the heat to very low, put a splatter screen atop and cook until it is thickened to your liking. *If* you want spiced butter, add spices towards the end of the cooking. I won't give amounts of spices: Start with a small amount. (Duh!) Be careful with ground cloves--a little goes a long way. Spices that are nice with peach butter include cinnamon and nutmeg. If you leave the room to get on with your life, take a timer with you and set it for 5-10 minutes (your cue to run back and stir and check) -- less time as it gets closer to being done. When you've got the stuff cooking, go back to that reserved juice and strain it, hot, through about 3-4 layers of cheesecloth. Use the juice for peach jelly (check a pectin box for a recipe) or adding it to barbecue sauce. Fruit butters are great!! They are very interruptable. *If you are uncertain* as to whether or not they are done, hold everything! Get the pot off the heat and let it and the contents cool. Check the texture and consistency then. If it's as you like it, reheat and jar. I've taken three days to make my apricot butter if I haven't had the necessary time in one shot. Expect the volume to have reduced by about one-third. Use that guide for determining how many canning jars to prepare. Have your canning jars and lids prepared and ready to fill. When the butter is thickened, fill the jars, remove bubbles, seal and process in a boiling water bath for 10 minutes. Because of the density of fruit butter, I like to have my batch bubbling hot when I fill my jars. I do this by returning the now done butter to my mixing pitcher and nuking it till the edges are bubbling. Then I pour it into the jars, check for bubbles and seal and process. I recognize that this might be seen as a pretty involved process. It's worth the time. Other Fruit Butters Same method. Apricot Butter - I don't like mine spiced at all! *Maybe* a wee splash of orange juice, more likely not. Do what you will. Easy on the lemon juice if you use it. Plum Butter - My plums, when puréed, are sour and strong. They can stand cinnamon, clove, and freshly ground allspice. Skip the lemon juice. Apple Butter - There are a zillion recipes for apple butter. Most include cinnamon, cloves, nutmeg, maybe mace. Skip the lemon juice. Most fruit butters, because of their tanginess and spiciness are very nice with grilled or roast meats, pork and chicken in particular. Apricot butter is a nice dip for chicken when it's cut with some lemon juice. Plum butter, too. Adapted from: Barb Schaller, 21 August 1998, via rec.food.preserving ~~~ stuffings-chestnutrosemary Chestnut and Rosemary Stuffing I urge you to buy fresh chestnuts. Not the pre-peeled kind. Those things are an abomination and no good will come of consuming them. Be wary when selecting your chestnuts from the store - some may look pristine but have mould on the inside. You may like to employ what I call the 'squeeze test'. Apply gentle pressure to your chestnut. If it feels soft, it's probably mouldy inside. 16 chestnuts (or 1.5 cup's worth once peeled) 1/2 small, white onion, finely chopped 3 tbsps coconut oil 1 tbsp fresh rosemary leaves 1/2 tsp sage Carefully score an 'x' in the chestnuts. Bake them at 400 for 25 minutes. Remove and let cool. Once cool, peel the chestnuts then grind them until they are the consistency of breadcrumbs. Melt the coconut oil in a saucepan. Add the onion and saute for a few minutes. Stir the ground chestnuts into the oil and onion and add the sage and rosemary. Stir until it comes together as a ball then shove the ball inside the cavity of your bird or bake separately in an oven-proof dish at 375 for 15 minutes. Adapted from: Things My Belly Likes [archive.org] ~~~ stuffings-breadforstuffing Bread for Stuffing 12 T olive oil (it's just short of 1/2 C) 3 T maple syrup 6 eggs 3 C pecan meal 3/4 C arrowroot Combine pecan meal and arrowroot and set aside. Combine oil, syrup, eggs and beat well. Add to dry ingredients. Mix well. It will be a batter not a dough. Oil and dust a 9 x 13 inch pan, add batter and bake at 350 for 30 minutes. Turn out and cut bread in to small cubes and use with your favorite stuffing recipe in place of dried bread crumbs. *Do NOT dry the cubes before using for stuffing! By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2001 I'm not going to bake the recipe into cubes as its an extra step only to be ground through meat grinder. I'll put the pecan meal through grinder with giblets/onion. Maple syrup, eggs, poultry seasoning in with ground beef then add the ground giblet, pecan meal, onion mix. I'm sure your recipe is fine. I wasn't specific. By Wanita Sears. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ stuffings-chickenstuffing Chicken Stuffing 1 1/2 cups blanched almonds, ground 1 egg 1/2 tsp salt (optional) 1 onion, chopped 2 tsp mixed dried herbs (or 1 1/2 Tsp fresh herbs) - I usually use parsley, sage and lemon thyme Mix or blend all ingredients together and spoon into chicken cavity. Note: When I first started making this, I was soaking the almonds and peeling them myself. Now I just buy blanched almonds, and so the result is a bit drier. Sometimes, I add a small amount of water to moisten the mixture slightly. By Barbara Sheppard. Posted to the PaleoRecipe Mailing List, Sept. 2003 ~~~ stuffings-appleapricot Apple and Apricot Stuffing 4 oz stoned prunes, roughly chopped 4 oz dried apricots, roughly chopped 3 fl oz port 2 eating apples, peeled, cored and diced 1 small red onion, chopped Half-teaspoon ground cinnamon Quarter-teaspoon ground nutmeg Salt and pepper Goes with: Roast Goose with Prune, Apple and Apricot Stuffing Soak the prunes and apricots in the port overnight, or for up to two days. Mix with the remaining stuffing ingredients. Put the fruit stuffing into the body cavity. From: Robin Cowdrey, posted to rec.food.recipes on April 15, 2000. ~~~ stuffings-chestnutforgoose Chestnut Stuffing for Goose 450g/14-1/2oz prunes 250ml/8fl oz port 30g/1oz goose fat, for frying 1 onion, finely chopped 6 celery sticks, chopped 2 garlic cloves, crushed 1kg/2lb vacuum-packed chestnuts, chopped 150g/5oz dried cranberries, chopped 5 tbsp chopped flatleaf parsley Goes with: Roast Goose with Chestnut Stuffing Place the prunes and the port into a bowl to soak for about two hours. Melt the goose fat in a frying pan over a medium heat. Add the onion, celery and garlic and fry in the fat for 4-5 minutes, until softened. Remove the prunes from the port with a slotted spoon and finely chop. Add the chestnuts, cranberries and the prunes to the onion and celery mixture and fry for one minute. Add the port and bring to the boil, then reduce the heat to simmer for 30 minutes, or until all of the liquid has been reduced, then set aside until ready to serve. Before serving add the parsley and stir in. (You can make the stuffing in advance and reheat before serving, but only add the parsley at the end). From: BBC: Food Recipes [Dead link: https://www.bbc.com/food/recipes/roastgoosewithchestn_84779] ~~~ stuffings-addingchestnuts Adding Chestnuts to Stuffing You might try using chestnuts as part of a stuffing for roasted poultry, particularly turkey. My Grandmother always added chestnuts to her stuffing. It adds a very pleasant nuttiness to the stuffing. Cut the chestnuts in half and boil them in water until tender then remove shells and inner peel or boil in the intact shells with a cross hatch cut in the flat bottom to aid peeling. Cool and crumble the pieces into a large mixing bowl. Add sautéed ground meats and sausage, sautéed onions or shallots or garlic, ... egg and herbs and seasonings of your choice. Blend well and stuff. From: kate@wwa.com ~~~ stuffings-paleofriendly Paleo Friendly Poultry Stuffing 2 cups finely ground blanched almonds 1 cup chopped onion (use chopped dried onion for a better flavour) 1/2 cup chopped celery (optional) 1 teaspoon ground sage 1 teaspoon ground thyme chopped parsley 1 tablespoon mild-flavoured oil (more if it seems too dry) pepper to taste Mix together all ingredients. Fill cavity of bird with the mixture, then roast. From: Cecilia Thornton-Egan ~~~ stuffings-fruitnut Fruit-and-Nut Stuffing Today, Martha stuffs a free-range organic turkey from upstate New York with a fruit-and-nut stuffing that contains neither bread nor rice, the conventional foundations for stuffing. Made from a cornucopia of dried and fresh fruit and nuts, this stuffing, which is rich in vitamins and fiber, offers up a tumult of color, like the floor of the woods just after peak leef-peeping season. Though it contains many ingredients that are not native to the Americas–among them prunes, which originated in Western Asia, currants, which hail from Greece, and macadamia nuts, natives of Australia–its plenitude of ingredients is very much in the spirit of the first Thanksgiving feast, which included ducks, geese, venison, lobsters, clams, and sea bass in addition to turkey. You will need to soak the dried fruit overnight in bourbon (named for Bourbon County, Kentucky), which, aside from the whole raw cranberries in this recipe, is perhaps the most American of its ingredients. If the nuts are salted, place them in a strainer, run cold water over them, and then dry on paper towels. After you've stuffed the turkey, insert an apple into the cavity to seal it. Sew the turkey with a trussing needle and string. Then truss the turkey with string and poultry lacers– stainless-steel skewers used to secure the stuffing in the neck end of the cavity. Always take care to stuff the bird just before cooking. To ensure that the stuffing cooks evenly, don't overstuff the bird. Never mix raw meat or vegetables into a stuffing, and don't leave either stuffing or turkey sitting out for more than two hours. FRUIT-AND-NUT STUFFING Makes about 10 cups 18 whole pitted prunes 1/2 cup dried currants 1 cup dark raisins 24 dried apricot halves 1/4 cup orange juice 3 tart cooking apples, unpeeled, cored, chopped 3 large onions, diced 2 celery stalks, diced 6 tablespoons olive oil 2/3 cup whole macadamia nuts, unsalted 2/3 cup whole brazil nuts 1 cup walnut pieces 2 cups whole raw cranberries 1 teaspoon ground cloves 1/4 teaspoon cayenne pepper 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon dried chervil leaves 1 teaspoon finely minced fresh flat-leaf parsley 2 teaspoons coarse sea salt 1/2 teaspoon freshly ground black pepper 2 eggs, slightly beaten 1. Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the orange juice over the fruit. Cover bowl, and soak overnight. 2. Combine the apples, onions, and celery in a large skillet along with four T olive oil. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and the celery is tender, about 10 minutes. 3. Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. 4. Transfer the sautéed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining ingredients. Gently mix the stuffing with 2 large spoons or your hands until evenly blended. Set the stuffing aside while you prepare the turkey for roasting. 5. After the turkey has been stuffed, any remaining stuffing can be cooked separately. Place stuffing in an oiled baking dish, cover and bake at 350 degrees for about 45 minutes until heated through. From: https://www.marthastewart.com/Nav/television_prog.html 11/23/98 Adapted by Patti Vincent ~~~ stuffings-porkrindsausage Pork Rind-Sausage Stuffing 3 bags of plain pork rinds (about 11 ounces) 1 pound breakfast sausage lots of chopped celery onions mushrooms small amount of homemade stock (maybe a half cup?) three or four beaten eggs poultry seasoning salt and pepper to taste Pulverize pork rinds in the food processor. Brown and break up the sausage. Brown the vegetables in the fat. Mix everything together and put in an 8 inch square pan. Bake at 350 or thereabout until firm. Posted by Andrea Luxenburg to the PaleoFood list 20-Nov-12. ~~~ stuffings-polishsausage Polish Sausage Stuffing Equal amounts of: breakfast sausage and ground pork onion celery a Granny Smith apple, and enough eggs to hold it all together I've tried different meats when I've had moose or buffalo, and one year even used moose Italian sausage, which was different, but still tasty. I don't have any moose sausage this year, but have a pound of burger, so will sub moose for part of the ground pork. The breakfast sausage has about the same seasonings as most traditional stuffing recipes, so additional spices aren't needed. And the stuffing bastes the bird from the inside out! Posted by Lisa Sporleder to the PaleoFood list on 20-Nov-12 ~~~ stuffings-shallotthymeblackolive Shallot-Thyme-Black Olive Stuffing 4 ounces slab bacon or pancetta, diced 4 shallots, minced 2 chicken livers (or turkey, guinea hen or other liver, if using to stuff a game bird) 1 tablespoon fresh thyme leaves 3/4 cup oil-cured meaty black olives, preferably from Provence, pitted and halved Salt and freshly ground black pepper Combine bacon and shallots in a large nonstick skillet. Turn heat to medium-high and cook, stirring, until the bacon is crisp and the shallots are wilted and lightly browned in the bacon fat. Using a slotted spoon, lift out the bacon and shallots and set aside in a medium bowl. In the same pan, sear the livers for a minute or two on each side over high heat, just until crusty on the outside but pink in the middle. Remove to a cutting board. When the liver is cool enough to handle, chop it finely and add to the bacon mixture. Add the thyme and olives and mix well. Season to taste with salt and pepper. YIELD: Enough stuffing for a 3-pound guinea hen or chicken. To use as a Thanksgiving stuffing, multiply the recipe according to the size of your turkey. Adapted from "Bistro Cooking" by Patricia Wells From: The New York Times ~~~ stuffings-oldenglishchestnut Olde English Chestnut Stuffing 8 large, stoned prunes 2 tbsp brandy 454g (1 lb) pack Cumberland-style sausages 2 rashers dry-cured unsmoked streaky bacon, chopped 200g pack cooked and peeled chestnuts, chopped 1 cooking apple, peeled, cored and finely chopped Finely grated zest and juice of 1 lemon 1/2 tsp grated nutmeg Salt and ground black pepper Goes with: Roast turkey with Olde English Chestnut Stuffing Pour boiling water over the prunes in a small bowl to cover them. Leave for 20 mins to plump up. Drain off water, chop prunes, then put them in a larger bowl and add the brandy. Skin sausages and mix the meat with the bacon and chestnuts, apple, zest and juice from half the lemon (keep the shell), nutmeg and seasoning. Push just over half the stuffing into the neck end of the bird. Secure with 2 bamboo or metal skewers. Spoon the rest of the stuffing into a shallow, greased baking dish and set aside until ready to cook. From: Goodtoknow: Recipes ~~~ stuffings-tradoldenglishchestnut Traditional Olde English Chestnut Stuffing for Turkey or Gooses 1 lb sausage meat, coarse 2 onions 4 garlic cloves 1 bunch fresh parsley 1-3/4 lb chestnut purée (unsweetened) salt to taste pepper to taste Mix together the sausage meat and chestnut purée. at all the parsley finely chopped. Add salt and pepper. Very finely chop the 2 onions and add. Finely chop 2 cloves of garlic and add. Crush 2 cloves of garlic and add. Mix the stuffing together with your hands until it is all one colour. From: foodnetwork.co.uk [archive.org (scroll down)] ~~~ stuffings-forcemeatforgoose Forcemeat Stuffing for Goose 1 small onion, chopped 1 celery stick, chopped The goose liver, finely chopped Finely grated zest and juice 1 orange 8 oz good quality pork sausage meat 1 teaspoon fresh thyme leaves, or 1 level teaspoon dried thyme 3 tablespoons chopped parsley 2 oz ground nuts 1 egg, lightly beaten Freshly grated nutmeg Salt and pepper Goes with: Roast Goose with Prune, Apple and Apricot Stuffing Mix together all the ingredients, adding just enough egg to bind. Adapted from: Robin Cowdrey, posted to rec.food.recipes on April 15, 2000. ~~~ stuffings-sausageapple Sausage and Apple Stuffing 10 slices bacon (6 oz), diced [can be omitted] 2 pounds pork sausage meat [can be beef] 2 large onions, chopped (2 c) 8 oz. medium mushrooms, sliced (2 c) 3 medium ribs of celery, chopped (1 c) 1 tsp. dried sage leaves, crumbled 1 tsp. dried thyme leaves 1/4 tsp. pepper 1 pound tart apples, cored and cut into 1/2" pieces (3 c) 1 cup chopped fresh parsley Cook bacon until it just begins to brown, Crumble sausage meat in same pan and cook till done. Add onions, mushrooms and celery cooking until onions and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the apples. Remove from heat, add parsley. From: David Van Ess in rec.food.recipes on Oct 16, 1998. Adapted by Patti Vincent ~~~ stuffings-sausagecranberry Sausage and Cranberry Stuffing 2 eggs, slightly beaten 4 md onions, finely chopped 6 stalks celery, finely chopped 2 lb pork sausage, pan fried and drained 8 oz cranberry sauce Cook sausage, chopped onion and celery. Remove from heat. Add eggs, and cranberry sauce. Stuff 18 to 20 pound turkey and cook as directed for weight of turkey. To stuff 8 to 10 pound bird, cut recipe in half. Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350 degrees. ** This recipe was the grand prize winner in a recent Jones sausage recipe contest. Posted by brawny@mindspring.com to rec.food.cooking on Nov 1, 1998. Adapted by Patti Vincent ~~~ stuffings-sausagemushroom Sausage and Mushroom Dressing 4 onions, thinly sliced 2-4 T. olive oil 4 cups of mushrooms (oyster or regular white mushrooms will do) pepper 1/2c. chicken broth 2 T. side pork grease 2 lbs turkey sausage tarragon (or maybe sage) Saute the onions in olive oil over medium/low heat until carmelized..for about 30 minutes. Turn up the heat and add the muscrooms. Saute them until crips around edges..about 10-15 minutes. Season with pepper. Turn the heat on high and add wine...(or chicken broth) If you using wine let it cook off..if you use chicken broth..just add it...and let simmer. Let this simmer..mushrooms and all for about 10 minutes..then add the grease..1T. at a time until combined. Remove from heat and set aside. Then brown the sausage. After it's cooked thoroughly add to the mushroom mixture along with the tarragon.....or sage and combine thorougly. Then either stuff it in your turkey or bake like regular dressing. From: MsMystic@aol.com on the Atkins mailing list ~~~ shellfish-tropicalgrilledshrimpcocktail Tropical Grilled Shrimp Cocktail 1 lb. uncooked large shrimp, peeled and deveined 2 Tbsp. lime juice 1/2 tsp. grated lime peel 1 clove garlic, finely chopped 1/3 cup mayonnaise 1 medium mango, peeled and diced (about 2 cups) 1/2 medium fresh papaya, peeled and diced (about 2 cups) 1/3 cup red onion, finely chopped 1 Tbsp. chopped flat-leaf parsley Toss shrimp with 1 tablespoon lime juice, lime peel, garlic and 1 tablespoon mayonnaise. Marinate 15 minutes. Remove shrimp from marinade, discarding marinade. Grill or broil, turning once, until shrimp turn pink; set aside. Meanwhile, in medium bowl, combine mango, papaya, red onion, remaining Mayonnaise, remaining 1 tablespoon lime juice and parsley. To serve, spoon mango mixture into margarita glasses or glass dishes and evenly top with shrimp. Garnish, if desired, with lime wedges. From: Making Life Better [Dead site: http://www.makinglifebetter.com/recipes/detail/7996/1] ~~~ shellfish-skinnyshrimpsalsa Skinny Shrimp Salsa You can switch it up and add avocado to add some healthy fats. Add more jalapeño to make it spicier and adjust the lime, cilantro and salt to suit your taste. 16 oz cooked peeled shrimp, diced fine 4 vine ripe tomatoes, diced fine 6 tbsp red onion, finely diced 3 tbsp jalapenos, diced fine (more or less to taste) 2 tbsp minced cilantro 2 limes, juice of (or more to taste) 1/2 tsp kosher salt Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving. Makes 4 1/4 cups. From: SkinnyTaste.com ~~~ shellfish-stuffedartichokesshrimp Stuffed Artichokes with Shrimp 4 large artichokes 1 lemon, juiced 2 tablespoons olive oil Salt Sauce: 4 tablespoons mayonnaise 2 tablespoons lemon juice 1 teaspoon honey 1 teaspoon mustard Garnish: 1 pound shrimp, boiled and peeled 1/4 teaspoon paprika Pinch saffron 1/2 pound cherry tomatoes Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool. Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke. To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth. Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron. To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes. Recipe courtesy Dr. Su Hua Newton, Newton Vineyards From: Food Network ~~~ shellfish-shrimpstuffedavocado Shrimp Stuffed Avocado 4-5 avocados, halved, pitted and peeled 1 lb medium sized cooked shrimp 1/2 medium red onion, diced finely 2 radishes, diced finely 1/2 red bell pepper, diced finely 2 celery stalks, diced finely 2 hardboiled eggs, diced 5 Tablespoons cilantro aioli or paleo mayonnaise Juice from 1 lime Salt and pepper to taste Chop shrimp in half, if desired keep a few to garnish. In a medium bowl, combine diced onions, radishes, bell pepper, celery, eggs, shrimp, 1/2 of the lime juice and aioli; mix well. Taste and salt and pepper if necessary. Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly. Use a spoon to stuff avocados with shrimp salad filling. Add any garnishes and serve immediately. Serves: 4. Suggestions: Serve with aji or hot sauce if you want to spice it up. Also, if you're serving it as a salad and have any extra cilantro aioli. From: Avocados from Mexico ~~~ shellfish-tostadassweetpotatoes Shrimp Tostadas with Sweet Potatoes 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes 12 cups shredded lettuce 6 tortillas, crisped hard and flat just before serving 2 small cucumbers, peeled and cut into matchstick strips 1 1/2 pounds cooked shrimp, peeled, tails removed, and deveined 2/3 cup tomato salsa 2 tablespoons fresh tarragon leaves 1. Bring a medium saucepan of water to a boil. Add the sweet potato pieces and boil gently until tender but still firm, about 8 minutes. Drain in a colander, set aside to drip dry. 2. To assemble, spread about 2 cups shredded lettuce over each tortilla. Arrange about 1/2 cup each of the sweet potatoes and the cucumbers over the lettuce. Mound about 1/2 cup of the shrimp in the center. Sprinkle tarragon leaves over all. Eat while the tortilla is still crunchy. From: The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman Adapted from a Bob Terwilliger post in rec.food.cooking on June 4, 2009. ~~~ shellfish-cocoshrimp Coconut Shrimp 1-1/2 lb. raw prawns (or shrimp) 2 c. thick coconut milk 1 Tbs. minced garlic 1 tsp. minced ginger root 1 tsp. salt 1/4 tsp. black pepper Wash shrimp but do not shell them. Place into a saucepan with coconut milk, garlic, ginger, salt and pepper. Bring to a boil, stirring. Reduce heat and simmer uncovered 15 minutes. Stir frequently. This recipe is from the Phillipines. Posted to rec.food.cooking by Jill McQuown on Sep 18, 1999. ~~~ shellfish-bbqshrimp Island Barbequed Shrimp 1 lb shrimp, jumbo or large, cleaned, tails on 2 Tbs olive oil 1 Tbs garlic, finely minced 1 Tbs rosemary, chopped fresh 1/2 tsp thyme, chopped fresh 1/4 tsp cayenne pepper, or to taste 1/4 tsp salt 2 limes, halved Combine all except shrimp and limes. Marinate at room temperature for 1 hour. Heat a dry skillet over medium-high heat. When skillet is hot, lay shrimp in pan. Cook shrimp 2-4 minutes per side. Brush with remaining marinade before turning. Serve with lime. From: johnstoc@addor.med.unc.edu (Charlie Johnston) 29 Jun 1994 Posted to rec.food.recipes by Doreen Randal ~~~ shellfish-scampi Scampi Take about a pound of shrimp, shelled and deveined. Marinate the shrimp all afternoon in a big bowl of: 1/2 to 1 cup olive oil 1/4 cup lemon juice 1/4 tsp pepper 4 garlic cloves, peeled and mashed 1/2 tsp oregano (vary the spices to your taste) Then you can either broil the shrimp or panfry them. From: JoAnn Betten ~~~ shellfish-shrimpscampi Shrimp Scampi 1 lb cleaned raw shrimp (peeled and deveined) 1 small onion, chopped very fine 1 large garlic clove, minced 1/3 c olive oil 2 tbsp fresh parsley, finely chopped 2 tbsp lemon juice 1/2 tsp salt 1/2 tsp pepper In a medium bowl, combine shrimp, 1/2 of oil, parsley, lemon juice, salt and pepper. Mix well, cover, and refrigerate for 30 mins. Preheat grilling machine for 5 mins. Combine onion, garlic, and remaining 1/2 of oil in a small bowl and mix well. Spread this mixture evenly in the grilling machine close lid and grill for 5 mins. Add all of the shrimp mixture to onions and garlic, spread out evenly close lid and grill for an additional 3-4 mins. Serves 4 From: George Forman Grill cookbook Adapted by Patti Vincent ~~~ shellfish-shrimpgoji Shrimp With Goji Berries and Sun-Dried Tomatoes 1 pound medium shrimps, cleaned and with heads removed 4 teaspoons minced garlic 1 teaspoon minced ginger 1 teaspoon black pepper 1 teaspoon salt 1 tablespoon Goji berries 4 sun-dried tomatoes, cut in half 1 1/2 tablespoons olive oil In a bowl, place the shrimps, the minced garlic, the minced ginger, the black pepper and the salt. Add 1/4 cup of water, mix everything together and let marinate for one hour in the refrigerator. Heat the oil in a pot over medium heat, then add the shrimp mix. Cook, stirring, for two minutes. Add the Goji berries and the sun-dried tomatoes. Continue stirring for five minutes over medium heat until the shrimps turn an even orange. Yield: 4 servings. From: Angélique Kidjo via The New York Times. ~~~ shellfish-shrimpcampechana Shrimp Campechana 2 lbs shrimp (fresh small, boiled peeled deveined) 4-5 avocados (chopped) 8 tomatoes (seeded and chopped) 1/2 cup fresh cilantro (chopped) 6 green onions (chopped) 2-4 jalapenos (seeded chopped optional) 2 limes (freshly squeezed) 8 ozs seafood (cocktail sauce) 1/4 cup ketchup Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently. Stir in seafood sauce, ketchup. Chill, cover, until serving time. Adapted from: Food.com: Southern ~~~ shellfish-shrimpcampechana2 Campechana 1/4 c. ketchup 1/4 c. lime juice 1 x to 2 teaspoon bottled warm pepper sauce 1 lb shrimp, peeled, deveined, and cooked 1/2 c. minced tomato 1/4 c. minced onion 1/4 c. snipped fresh cilantro 2 x avocados, seeded, peeled, and minced Lime wedges (optional) Purple flowering kale (optional) In a large bowl stir together ketchup, lime juice, and hot pepper sauce. Add in shrimp, tomato, onion, and cilantro; toss to coat. Cover and refrigerate for 2 to 4 hrs. Just before serving add in avocados; toss to coat. Garnish with lime wedges and flowering kale, if you like. Makes 8 appetizer servings. From: Cook Eat Share: The world's largest kitchen ~~~ shellfish-campechana Campechana Cooked shrimp and octopus are marinated in tomatoes, onion and avocado and served with cilantro, lime and tapitio sauce. 12 Shrimp, peeled and deveined 1/2 lb Octopus 1 Tomato, diced 1/2 Onion, chopped 1 Diced avocado 2 Tbsp Chopped fresh cilantro Tapitio sauce, to taste Fresh lime 6 cups Water In a large pot, bring water to a boil. Add shrimp and octopus until cooked, about 5 minutes. Place tomato, onion, and avocado in a large bowl. Add shrimp and octopus and enough liquid to create a soup consistency, about 2 to 3 cups. Sprinkle with cilantro and garnish with fresh lime. Serve with tapitio sauce which can be added to taste. From: BetterRecipes.com [archive.org] ~~~ shellfish-verramoolee Verra Moolee (Kerala Prawns in Coconut Milk) 2 1/4 lbs large prawns (shrimp), shelled and deveined 3 1/2 fl. oz. olive or coconut oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 1/2 inch piece fresh ginger, minced 4 fresh hot green chile peppers, seeded and minced 2 tablespoons ground coriander 1 teaspoon turmeric 16 fl.oz. coconut milk 2/3 cup fresh coriander leaves, chopped Heat the oil and fry the onion until golden brown. Add the garlic, ginger, and chile peppers and cook with the onions for about 5 minutes. Stir in the spices and after a few seconds pour in the coconut milk. Simmer for approximately 15 minutes until the coconut milk has thickened and slightly reduced. Add the prawns and cook them gently in the spiced coconut sauce until done, about 5 minutes. Just before serving stir in the chopped coriander leaves. From: Jennifer Freeman ~~~ shellfish-indianprawn Prawn, Indian style I applied my sister's western Indian style method (not sure whether it's Goanese or Maharashtrian) of making prawns to prepare mushrooms. It was really good, and I thought someone might like to try it. Make a masala of dry roasted coriander (2 TBS), fenugreek (methi) seeds (1/4 tsp), black pepper (1 tsp). Heat a little oil, add to it mustard seeds, let them pop, then chopped up onions, garlic, ginger and curry leaf. To this add water, salt, turmeric, the masala, and lime juice (I used lemon). Boil 5 min (it thickens and changes colour in a most satisfying manner). Add to this the prawn (or mushrooms, as I did) and coconut milk (maybe less than half of one of the cans) and cook until done. The combination of lime juice and pepper in this context is something to experience. From Geeta Bharathan in rec.food.cooking on Feb 13, 1999. ~~~ shellfish-shrimpcurry Shrimp Curry 2 Tbsp olive oil 1 medium onion, finely chopped 1 (8 oz) can tomato sauce 2 tsp minced fresh ginger (essential) 2 cloves garlic, minced 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp turmeric lime juice 1 package (6 oz) frozen shelled, deveined shrimp, thawed, OR an equivalent amount of fresh or canned shrimp Heat oil and sauté onion at low temperature until golden brown. Add tomato sauce, ginger, garlic, and spices. Bring to simmer. Add a little water if too thick. Add shrimp to sauce. Simmer 5 minutes. Add a little lime juice just before serving. From: Barbara Schrading in The Great Tomato Patch Cookbook ~~~ shellfish-quickshrimpcurry Quick Shrimp Curry 1 onion wedged 1-2 cups frozen shrimp cayenne garlic curry powder 2 cups frozen vegetables, I used broccoli and yellow (summer) squash Stir fry in walnut oil and a little water until thawed through and almost hot add 1/4 to 1/2 cup pure coconut milk and more curry powder, stir to coat and cook until heated through. Serve. Takes about 15 minutes, max. A quick recipe for when you want something "Different" but don't have all day and nothing is thawed. Obviously this also works with all kinds of paleo correct vegetables and meats. From: Kathleen (Yoeschucho at AOL.COM) ~~~ shellfish-spicycocoshrimp Shrimp in Spicy Coconut Sauce Madhur Jaffrey from In Julia's kitchen with Master Chef's. serves 6 For the red pepper paste: 1/2 medium red bell pepper, seeded and hopped 5 medium shallots, peeled and chopped 5 garlic cloves chopped 1 inch piece of fresh ginger chopped 8 raw macadamia nuts chopped 1/4 cup Madhur Jaffrey's roasted curry powder * water as needed For the sauce: 5 tablespoons olive oil 1 teaspoon whole black (brown) or yellow mustard seed 15 to 20 fresh curry leaves Red pepper paste (see above) 1 3/4 cup of water 3/4 to 1 teaspoon salt, or to taste 1 tablespoon thick tamarind paste. For finishing the dish: 2 pounds medium shrimp 14-ounce can of coconut milk 3 whole fresh hot green chiles Preparing Red Pepper Paste: Put red pepper, shallots, garlic and ginger into blender in order listed so moister ingredients are on bottom. Blend and pulse until a paste is made, adding 1-3 tablespoons of water to make a smooth purée. Add cashews and curry powder and purée again to a paste. Set aside. Preparing the sauce: Set pan over moderately high heat, add the oil and heat until very hot and almost smoking, then add mustard seeds, the oil should be hot enough for the seeds to "Pop!" As soon as they pop, just a second or two, add the curry leaves. Stir quickly and add the red pepper paste. Fry, stirring the whole time until paste is reduced, turns red-brown in color and starts to separate from the oil - 7 to 10 minutes. Stir in water, salt and tamarind paste, and bring to boil. Lower heat to low and boil slowly for 4-5 minutes. Strain through a sieve into a bow, pushing out every bit of sauce. Return it to the pan. You can make this in the morning, but use it that day! Shrimp: Peel and devein shrimp (I don't devein), wash and pat dry. Bring sauce to a gentle simmer. Stir up the coconut milk to blend it and add to the sauce. Add chilies to the sauce (you can leave them whole or chop them depending on your taste in heat). Bring back to a simmer and stir in the shrimp. Poach them stirring gently until they are opaque and just cooked (2-4 minutes only). (garnishes, little red chiles and sprigs of dill). *Roasted curry powder: 2 tbls whole coriander seeds 1 teas whole black peppercorns 1/4 teas whole fenugreek seeds (I use powdered) 1 tbls red paprika 1/4 to 1 teas cayenne pepper (I use an Indian red pepper) 1/2 teas turmeric. Set skillet over moderate head and when hot pour in coriander seeds, peppercorns and fenugreek. Roast in the dry pan, stirring for about 1 minute until an aroma is released. Pour onto a paper towel and let cool. Grind spices in a coffee mill or use a mortar and pestle to get a powder. Add remaining ingredients. From pud in rec.food.cooking on Sept 24, 2000. ~~~ shellfish-shrimpcurry2 Shrimp Curry 2 lbs medium shrimp -- 18 to 24 shrimp peeled, and set aside 1/4 cup olive oil 2 tbls minced garlic 1/2 cup water chestnuts, sliced, rinsed, and drained on paper towel 1 can unsweetened coconut milk 1 cup clam juice 1/2 teas crushed red pepper flakes 1/2 cup green onion -- minced 2 green onions, cut in thin slices on a diagonal 4 tbls lime juice 1 1/2 teas Garam Masala Curry Paste 2 tbls arrowroot mixed with 3 tbsp. water 1/4 cup chopped fresh cilantro Heat olive oil in a large skillet over medium high heat, until it is hot but not smoking. Add shrimp, and saute for 3 minutes, moving the pan continuously to avoid sticking or burning. With a slotted spoon, remove cooked shrimp and set aside. Turn heat down to medium low and add garlic, chestnuts, coconut milk, fish sauce, pepper flakes, minced onion, lime juice, and curry mix. Simmer for 6-8 minutes. Add arrowroot paste and simmer for 5 more minutes, until mixture thickens. Put shrimp back into the sauce along with cilantro and half the sliced green onion. Simmer for 3 more minutes. Transfer to a heated serving bowl and garnish with remaining sliced green onion. Yield: 5 servings. From The What to Fix for Dinner Cookbook by Heidi Rabel Posted by BrigitteJ@csi.com to rec.food.cooking on Jan 1, 1999. ~~~ shellfish-louisianacrawfishboil Louisiana Crawfish Boil 2 heads garlic, unpeeled 5 bay leaves 2 (3 ounce) packages dry crab boil or at Amazon 1 tablespoon liquid shrimp and crab boil seasoning salt and pepper to taste 3 large oranges, halved 3 large lemons, halved 2 large whole artichokes 2 large onions, sliced 2 (16 ounce) packages mushrooms, cleaned 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices 4 pounds live crawfish, rinsed Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the onions and mushrooms; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough. Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers. By IMANKAY. Adapted from: AllRecipes ~~~ shellfish-delawarecrabboil Delaware Blue Crab Boil 2 tablespoons dill seed 2 tablespoons mustard seed 2 tablespoons cumin seed 2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon red pepper flakes 2 sprigs rosemary 10 sprigs thyme 3 sprigs dill 2 sprigs sage 1/2 bunch parsley 30 live, hard-shell blue crabs Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar and pestle. Pour the spices into a 5 gallon stockpot along with the chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over an intense flame. Add the blue crabs, cover the pot, and boil until all of the shells turn red, and the meat is no longer translucent, about 20 minutes. Stir the crabs occasionally as they boil to ensure even cooking. By IMANKAY. From: AllRecipes ~~~ shellfish-crabstuffedportobello Crab Stuffed Portobello Mushrooms 6-12 oz crab (1-2 cups, depending on how much meat you need) 10 oz package frozen chopped spinach (I cooked my own fresh) 1 1/2 lb portobello mushrooms (I got two large ones) 1/4 cup chopped onions 2 cloves garlic, minced (I put in 2 teaspoons of already minced garlic) 1/2 teaspoon dried basil, crushed 1/2 dried oregano, crushed 1/4 teaspon ground ginger 1/4 cup white wine 1 tablespoons fresh squeezed lemon juice Thaw spinach (or cook) then drain well by squeezing access liquid from it. Remove stems from mushrooms (in case with extra large portobello mushrooms, also carve out some of the insides with a spoon). Set tops aside. Chop enough mushroom stems to make 2 cups (I kept all for the large portobello mushrooms). In a skillet cook shopped mushrooms stems (or insides), onion, garlic, white wine and lemon juice until onion is tender but not browned. Add thawed spinach. Cooker over low heat till most of the liquid is evaporated. (If still too much than set aside excess in extra bowl but leave some in skillet). Stir basil, oregano and ginger into spinach mixture until saturated. Add crab and stir until mixed (stirring too much will cause crab to separate and disappear into mixture). Spoon mixture into mushrooms tops. Place stuffed mushroom tops in the nonstick baking pan or casserole. Brush access liquid over sides and top of stuffed mushrooms. Bake in a 425 degree oven for 10-15 minutes (20 minutes if extra large portobellos) or until mushrooms are tender. Adapted from: Provida Life Sciences [archive.org] ~~~ shellfish-konkancrab Konkan Crab 1 lb jumbo lump crab meat 2 tablespoons coconut oil 1/4 teaspoon black mustard seeds 2 garlic cloves, chopped 1/2 teaspoon ginger, peeled and chopped 8 curry leaves 1 serrano chili, chopped 1 medium red onion, peeled and finely chopped 1 cup coconut milk 1/2 lemon, juice of black pepper, to taste salt, to taste Heat a heavy bottomed sauté pan to a smoking point and reduce heat from high to medium. Add oil to the pan and after 30 seconds quickly add mustard seeds, chopped garlic, ginger, curry leaf, Serrano chilies and onions. Stir for two minutes by increasing to high heat. Add the jumbo lump crab, salt and pepper and cook for one minute. Now add the coconut milk and reduce it by further cooking five minutes, scraping all the sides and bottom. Mix in lemon juice, stir and serve hot. Adapted from Dinu at Thali Restaurant in New Haven, CT. Found at Food.com ~~~ shellfish-cocolobster Coconut Lobster Meat of 4 medium-sized cooked lobsters, shelled and cut into chunks 1/2 cup nutmilk (optional) 1 cup coconut milk 1 small onion, finely chopped 2 scallions, finely chopped 2 springs thyme 2 tablespoons curry powder Salt and freshly ground white or black pepper to taste Dash cayenne pepper Fresh lime or lemon wedges Preheat oven to 400. Mix the nutmilk and coconut milk together. Heat in a large saucepan over moderate heat. Add the onion, scallions, thyme, and curry powder. Stir and cook for about 5 min. Add the lobster chunks, salt, pepper and cayenne. Cook slowly for 7-8 min. so that all flavors are well blended. Remove to a baking dish. Bake for about 15 min. or until lobster is browned. Serve with lime or lemon wedges. Serve in the lobster shells!! Serves 4 Adapted from: E.A.M.L.v. Loen in rec.food.recipes on Sept 5, 1998. ~~~ shellfish-lobstertails Broiled Lobster Tails 4 frozen lobster tails 2 qts. boiling water 1 Tbs salt 1/4 cup lemon juice Drop frozen lobster tails in boiling water; add salt and lemon juice; heat to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a sharp knife or kitchen shears, remove soft shell-like covering on underside of tail. Drizzle olive oil over lobster meat; sprinkle with paprika. Place lobster on rack 4-6 inches from broiler. Broil 6 minutes. Serve in shell. Modified from March 5, 1998 post in rec.food.recipes by food.chat@simpleinternet.com ~~~ shellfish-lobsterbisque Settlement Lobster Bisque 2 lb boiled lobster 2 cup chicken broth 2 Tbsp arrowroot 1 pn cayenne 2 cup coconut milk 1 cup nut milk Remove the meat from lobster shell. Dice body meat. Chop claw and tail meat fine. Add broth to body bones and tough ends of claws, cut in pieces; bring slowly to boiling point and cook 20 minutes. Drain, reserve liquid. Add seasoning, and gradually the liquid. Combine arrowroot with coconut milk and stir in gradually. Add lobster meat and cook slowly for 5 minutes, add nut milk and serve at once. Yield: 6 servings. From: Fred Towner recipe collection Adapted by Patti Vincent ~~~ shellfish-americaine Lobster a L'americaine (Homard a L'americaine) 1 lobster, about 2 lbs 4 tablespoons oil salt pepper 1 finely chopped onion 2 finely chopped shallots 1 crushed clove garlic 2 cups tomato juice 1 cup concentrated fish stock 2 tomatoes 1 tablespoon chopped tarragon pinch cayenne pepper pinch chopped chervil chopped parsley For this dish is is essential to use live lobster. Cut the spinal cord by inserting a knife where the tail and body met. Cut off the claws and tip of tail. Break shell of claws. Split carcass lengthwise. Cut head in two and remove gritty substance. Cut tail into 5 or 6 slices. Remove all creamy parts (coral) and reserve. Heat oil in pan, add pieces of lobster and cook quickly on both sides until shell turns red. Season with salt and freshly ground pepper. Remove from pan, and keep hot. Put onion into the same pan, cook slowly until very tender, but not brown, stirring frequently. When the onion is almost cooked, add the shallots and garlic. Stir to mix thoroughly. Drain off the oil. Moisten with fish stock. Peel tomatoes and squeeze out seeds, chop coarsely, and put in pan. Add tarragon and cayenne pepper. Lay the pieces of lobster on this foundation of herbs and vegetables, cover and cook for 20 minutes. Drain the pieces of lobster, arrange on a dish and keep hot. Remove tarragon from the pan juices. Reduce the juices by half, add coral pounded and mixed with 4 tablespoons bacon grease, chervil and a little freshly chopped tarragon.Remove pan from fire and whisk constantly. Pour this sauce over the lobster and sprinkle with chopped parsley. Serves two. From: French Cooking for Everyone by Alfred Guerot Posted to rec.food.recipes on Nov 17, 1996 by Lei Gui. ~~~ shellfish-lobstermicrowave Lobster in microwave? Newsgroups: rec.food.cooking Subject: Lobster in microwave?? ____ From: jchampeny@aol.com (Jchampeny) Date: 21 Sep 1995 22:44:57 -0400 Has anyone cooked lobster in a microwave? If so, for how many minutes per lobster and how does it come out? ____ From: porter_c@a1.tch.harvard.edu (Christine Porter) Date: 22 Sep 1995 16:24:21 GMT I wouldn't try it. It's so irregular in shape, you'd probably end up with portions that were too tough to chew and others that were raw. Also, you could have a massive explosion unless you cracked all the shells first. ____ From: psyclops@netcom.com (Steve Wertz) Date: 22 Sep 1995 20:14:56 GMT Don't even think about it! A lobster needs a nicely controlled *even* source of heat. You'll end up with a raw and overcooked mess. ____ From: bradfox@inforamp.net (Bradley Fox) Date: 22 Sep 1995 22:25:24 GMT I have never tried it but I am of the opinion that there would be a interesting, but messy, explosion. If any one has tried this especially with a live lobster please let me know. ____ From: ddmcc@jdk.com (Desiree McCrorey) Date: 22 Sep 1995 17:31:22 -0500 I've only cooked clams in the zapper, but they come out wonderful. They're easy because they're practically sealed already. I put them on a platter and cover with a plastic dome. With that method, they actually get steamed, not zapped. I guess what I'm suggesting is, if you do try to cook the lobster in the microwave, you should probably put it inside of something first, like those glassware pots with lids. That way, it's the steam that actually cooks the lobster, not the waves. ____ From: "Mary f.(Pud in pavlova's kitchen)" (mary.frye@cts.comsat.com) Date: 23 Sep 1995 03:52:51 GMT I've never even anticipated this :=). But I would say that by the time you get the water boiling in the MW you might as well do it on the stove (IMHO). Here in Maryland, Dad and I boil them for 15 minutes and let them drain (tails straight out) for another 10 minutes. This is for a 1 1/4 or 1 1/2 lb lobter (of the maine variety). sorry I'm not much help here, But a lobster in the microwave????? ackkkkkkkkkk :-) ! Now if you want to grill a lobster... and are not squeamish... that is heaven!!! ____ From: jborus@magnus.acs.ohio-state.edu (Judith Borus) Date: 23 Sep 1995 04:16:48 GMT Many people on this newsgroup were horrified at the thought of boiling a live creature. Some even said that the lobsters scream when dropped into the pot. Can you imagine the ruckus as the lobster tries to escape from the microwave? ____ From: jchampeny@aol.com (Jchampeny) Date: 23 Sep 1995 13:58:46 -0400 As the originators of the original query and because nobody replying seemed to have had any actual experience in cooking lobster in a microwave oven we decided to do an experiment. We first killed a live lobster (using the method recommended by Julia Child), put it in the microwave oven (Amana - normal power), and gave it 5 minutes followed by another 5 minutes. We just put it in bare because we had nothing suitable to enclose it. We decided to just take a chance on an explosion... The results: 1. Nothing exploded. 2. The legs were slightly overdone. 3. The claws were delicious. 4. The tail was somewhat underdone and required several more minutes of microwaving by itself. The conclusions: 1. Lobsters probably do not explode in a microwave oven. 2. It is NOT a recommended way to cook lobsters!!! PS. The reason for the idea was to eliminate the chore of cleaning the pot after boiling lobsters but I guess we will stick with the boiling method... Thanks for everybody's advice. John Champeny and Lisa Hamilton, Lincoln, MA ____ From: goodybaker@aol.com (Goodybaker) Date: 24 Sep 1995 21:29:55 -0400 I haven't tried it myself, but have heard on local radio cooking show quite a few callers raving how successful it is. For one thing, don't use lobsters bigger than l-l/2 lb. Place in oven bag, in pan, on high for 6-7 minutes. Be careful, will be very hot. You'll only be able to do one at a time. It took me a long time to get over putting them in boiling water -- don't think I could watch them in a zapper. ____ From: goodybaker@aol.com (Goodybaker) Date: 24 Sep 1995 22:31:21 -0400 According to quite a few callers to a cooking talk radio show broadcast in my area of New England, it is a pretty good way to cook lobster as it remains juicy and doesn't create a mess. Place the lobster, not more than l-l/4 lb., in oven cooking bag and microwave on high for 6-7 minutes. A larger sized one will not cook evenly. Warning: it will be very hot. I haven't tried it; it took me a long time to get the nerve to put them into a pot of boiling water, I don't think I could bear to watch them being nuked live. ____ From: mahjg@aol.com (Margaret) Date: 27 Sep 1995 15:27:08 -0400 Yes, be forewarned about what happens to them in the zapper. It's not for the faint of heart. My former boss, who lives in Maine and has little compassion for any living things including his staff, says this is a great method for preparing lobsters but it is really gross to watch them squirm. But he got used to it. ____ From: apforz@pfood.win.net (Andy Pforzheimer) Date: 28 Sep 1995 02:31:41 GMT Yes, well, the secret is not to watch. ~~~ shellfish-teesryo Teesryo (Goan Clams) 2 1/4 lbs clams 3 tablespoons olive oil 4 cloves garlic, chopped 1 1/2 inch piece fresh ginger, chopped 1 medium onion, chopped 2 fresh hot green chile peppers, seeded and chopped 2 teaspoons turmeric 2 tablespoons ground coriander 1 teaspoon cayenne pepper 1 cup freshly grated coconut (you can use less) 1 tablespoon lemon juice 1 tablespoon chopped fresh coriander leaves (cilantro) Heat the oil and fry the chopped garlic, ginger, onion, and chile peppers until the onion is golden brown. Stir in the turmeric, ground coriander, and cayenne pepper. After a few minutes add the clams. Simmer, covered, for about five minutes, by which time the clam shells should have opened. Remove from heat and put in a serving bowl. Sprinkle with the freshly grated coconut, lemon juice and fresh coriander. From: Jennifer Freeman ~~~ shellfish-trinicurriedconch Curried Conch (Trinidad) 1 cup conch 2 1/2 cups water 1 tsp. salt 2 cloves garlic 3 stalks scallions 2 Tbsps. oil 2 Tbsps. curry powder 1 tsp. coriander 1 sprig thyme 1 small chayote 2 small carrots Place conch, water, salt, garlic and scallions in a pressure cooker and allow to cook for 25 minutes, or until conch is tender. Heat oil in a sauce pan, add curry powder and allow to heat for approximately 30 seconds, stirring occasionally. Add coriander, thyme and conch along with liquid. Cut chayote and carrots in cubes. Allow vegetables to cook until tender crisp. From: Caribbean Choice [archive.org] ~~~ shellfish-musselshotpepper Mussels in Hot Pepper Sauce 2 quarts mussels 1-2 cups water 1 tbsp olive oil 1 large garlic clove 1/2 cup chopped onion 6 oz. tomato paste 2 1/2 cups liquid from the mussels 1/2 tsp oregano 1/4 tsp (or to taste) crushed red pepper flakes, crushed Rinse mussels in colander several times with cold water and scrub with a stiff brush to remove sand. Place mussels in pan with 1-2 cups water; steam until open. Reserve the liquid, add enough water to make 2 1/2 cups liquid and set aside. Heat oil. Sauté garlic and onion. Add remaining ingredients and simmer 30 minutes. Put mussels, in their shells, in a shallow baking dish. Cover with sauce. Bake at 425F for 15 minutes. Serve on the half-shell. Note: It might be necessary to strain the reserved broth. From: Mrs. K. B. Mellon in Three Rivers Cookbook II ~~~ shellfish-steamedmusselstomato Steamed Mussels in Tomato Broth 1 teaspoon extra-virgin olive oil 4 cloves garlic, finely chopped 6 ripe plum tomatoes, cored and coarsely chopped 1 cup dry white wine 3 pounds mussels, scrubbed and debearded (see Tip) 2 teaspoons chopped fresh parsley Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil. Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley. Tip: To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Just before cooking, pull off the "beard" from each one. Discard any mussels with broken shells or any that do not close when tapped. From: EatingWell: August/September 2005, March/April 1995, The EatingWell Diabetes Cookbook (2005) ~~~ shellfish-janesmussels Jane's Mussels (No Salt Added) There are many delicious ways to season foods without adding salt. This recipe, a family favorite, relies on garlic, onion and a sprinkling of hot pepper flakes. 2 pounds fresh live mussels 2 tablespoons olive oil 1/2 cup chopped onion 2 large cloves garlic, minced 1/8 to 1/4 teaspoon red pepper flakes, to taste 1/4 cup dry white wine, broth or water 1/4 pound mustard greens, including tender stems, cut bite-sized Rinse the mussels well under cold water and set aside to drain. In a large pot with a tight-fitting lid, heat the olive oil briefly, add the onion, garlic and pepper flakes. Sauté for about two minutes until the vegetables soften. Add the liquid, mussels and mustard greens, and toss well with the sautéed vegetables. Bring to a boil, cover the pot and steam over medium-high heat for 5 minutes or until the mussels have opened. Yield: Serves 2 to 4 From: Jane Brody at The NY Times: Sodium, Hiding in Plain Sight ~~~ shellfish-oysterdolmades Fresh Oyster Dolmades w/Lemon & Caviar No. 2763 3 Qts Water 1 Tbls Salt 30 Large Spinach Leaves, Must Be Flat and Perfect w/ Stems Trimmed 24 Large Oysters w/their Liquor 1/2 Cup Clam Juice Salt White Pepper, Ground Nutmeg, Grated 2 Tbls Sweet Butter 3 Tbls Lemon Juice 1 Tbls Black Caviar 2 tsp Pimento, Diced Fine 1 Lemon, scored and sliced thin for Garnish Place the water in a (4 Qt) saucepan. Add the salt. Bring to a boil. Add the spinach. Cook 30 seconds. Drain. Transfer the leaves to a bowl of ice water (do NOT tear the leaves - they MUST remain perfect). Combine the oysters with their liquid in a small saucepan. Add clam juice if needed. Simmer over high heat until barely cooked (just beginning to get firm). Drain thoroughly. Spread the spinach leaves out on a towel. Place one oyster off center at the top of each leaf. Season lightly with salt, pepper and nutmeg. Wrap each oyster by folding the tip of the leaf over and then turning in the opposite sides. Roll the oyster towards the stem to make a neat package. Set aside. Melt the butter in a large skillet over medium heat. Arrange the dolmades, seams down, and heat until just barely warm (3-4 minutes). Transfer to a serving dish. Add the lemon juice to the skillet. Heat through. Pour into a small bowl. Stir in the caviar. Spoon the mixture sparingly over the dolmades. Dot each with 1 or 2 pieces of pimento. Garnish with thin slices of lemon. Serve. Yields 12 Servings Posted by Joel Ehrlich to rec.food.recipes on May 19, 1995. ~~~ shellfish-oysterperloo Oyster Perloo 1 qt. oysters, drained 4 slices bacon 1 medium onion, chopped 2 ribs celery, chopped 1 small bell pepper, chopped salt and pepper to taste Fry bacon in heavy Dutch oven until crisp. Remove bacon. Saute' onions, celery and pepper in bacon grease until onions are translucent. Crumble bacon and return to pot. Add drained oysters and cook until they release juice, 1 to 2 minutes. Serves 4. [Queenie Mae Boyd] [Source: The Pirate's House Cook Book: Savannah, Georgia by Sarah Gaede] Posted by Carl McCaskey to rec.food.recipes on Jan 30, 1998. Adapted by Patti Vincent ~~~ shellfish-oysterstew1 Oyster Stew I 1 c coconut milk 1 c chicken or vegetable broth 1 pt Shucked oysters (do not drain) 2 tb bacon grease 1/4 ts Salt 1/4 ts Celery salt 1 pn Pepper 1 pn Paprika HEAT 4 SOUP BOWLS. Heat the milk and broth in a large heavy saucepan over moderately high heat. Drain the oyster liquor into a separate saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third saucepan, add the oysters and bacon grease, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle. Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika. Ladle into the heated bowls and serve piping hot. Yield: 4 servings Posted by BeckiBLu@aol.com to rec.food.recipes on Oct 26, 1995. Adapted by Patti Vincent ~~~ shellfish-fishbroth Fish Broth with Oysters and Saffron 1/8 c olive oil 1 md Onion, coarsely chopped 1 1/2 ea Carrots *** 3 ea Celery *** 2 sm Leeks *** 6 ea Parsley stems 2 ea Garlic, cloves, crushed, peeled 2 ea Bay leaves 1/2 ts Juniper, berries 1 lg Tomato, cut into wedges 3 lb Bones, fish, and trimmings 1 c Wine, white, dry (optional) 6 c Water, cold (approximately) 1/4 ts Salt (or to taste) 4 ea Clams 8 ea Oysters, shucked 8 ea Radicchio leaves 1/4 ts Saffron threads *** Split the carrots, celery and leeks lengthwise in half. Clean, peel, and slice the vegetables into 1/2-inch-thick slices. In a stockpot over medium-high heat, add olive oil. Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat. When the vegetables begin to sizzle, reduce the heat to medium low and cover. Cook, covered, stirring occasionally, about 10 minutes. Add the tomato to the stockpot and stir for 1 minute. Add the fish bones and trimmings and white wine. Cook this mixture for 5 minutes, stirring occasionally. Add cold water to cover and raise heat to medium high. Bring to a boil, skimming all of the froth from the surface as it forms. Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes. Strain the mixture, pressing the solids firmly to extract all liquid. Discard the solids. Add salt to taste. Heat 4 cups fish broth in a saucepan. Steam clams separately in small amount of broth just until shells open, removing each shell as it opens. Transfer to 4 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom. Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute. Place 2 oysters in each bowl. Ladle warm broth into bowls. Add radicchio leaves and saffron and serve. Yield: 4 servings Source: New York's Master Chefs, Bon Appétit Magazine, Written by Richard Sax, Photographs by Nancy McFarland; The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York Posted by BeckiBLu@aol.com to rec.food.recipes on Oct 26, 1995. Adapted by Patti Vincent ~~~ shellfish-scallopscocobasil Scallops in Coconut-Basil Sauce 2 (14-ounce) cans unsweetened coconut milk 1 tablespoon grated fresh ginger 1/4 cup fresh lime juice 1/4 teaspoon ground red pepper 2 pounds sea scallops 1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce 2 tablespoons chopped fresh basil Combine first 4 ingredients in a 12-inch, straight-sided skillet; bring to a boil. Reduce heat to medium-low or until mixture simmers. Add scallops; cover and poach at a light simmer, adjusting heat as necessary, for 8 minutes or until scallops turn opaque. Using a slotted spoon, remove scallops from skillet; place in a shallow dish or individual serving bowls. Cover with foil. Boil coconut-milk mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to 1 1/2 cups. Stir in fish sauce and basil; spoon over scallops. From: Coastal Living, January 2003. Found at: MyRecipes ~~~ shellfish-scallopsokratomatoescoco Scallops, Okra, and Tomatoes in Coconut Curry Sauce 1/2 pound small fresh okra 1 pound plum tomatoes 1 tablespoon plus 1/2 teaspoon salt 1 small onion, chopped 1 large garlic clove, chopped 1 (1-inch) piece peeled fresh ginger, chopped 2 to 3 teaspoons minced fresh jalapeño chile (including seeds) 1 cup chicken broth 1 1/4 pound sea scallops 1/4 teaspoon black pepper 2 teaspoons oil 1 1/2 teaspoons curry powder 2/3 cup well-stirred canned coconut milk 1/4 cup loosely packed fresh cilantro leaves Trim tops of okra, being careful not to cut into pods. Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel. Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes. Drain okra in a colander, then plunge into same ice water to stop cooking. Drain okra and pat dry with paper towels. Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips. Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth in a blender. Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke. Brown scallops in 2 batches, turning once, about 4 minutes total. Transfer scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.) Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate. Add purée carefully (it may splatter), then add curry powder. Boil, stirring constantly, 2 minutes. Add coconut milk and remaining 3/4 cup broth and bring to a simmer. Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with salt and pepper. Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro. From: Gourmet, September 2002. Found at: Epicurious [archive.org] ~~~ shellfish-scallopscurried Curried Scallops in Coconut Milk Other seafood such as shrimp or calamari (squid) can easily be substituted for scallops. Experiment with your favorite spices such as cayenne, cumin or turmeric to create your own recipe. Oil for sautéing 1 TB Ginger root, finely chopped 2 cloves Garlic, finely chopped 1/2 tsp Crushed red pepper or chili pepper 1 tsp Curry powder 1 cup Scallops, marinated in juice of 2 limes Sea salt to taste 1 cup Vegetable broth or water 1/2 cup Coconut milk Sliced green onions for garnish 1. Sauté the ginger and garlic in oil for one minute. 2. Add the spices and sauté for another minute. 3. Add the scallops and sea salt and sauté for 1 more minute. 4. Add coconut milk, broth and slowly bring to boil. Turn down heat and simmer for a few minutes until scallops are cooked. 5. Garnish each dish with slivered green onions. Servings: 4 Adapted from: Stevia Info ~~~ shellfish-marinatedcalamari Marinated Calamari 550 g squid 1/3 cup lemon juice 1/3 cup oil 1 garlic clove 1 tablespoon parsley, chopped Clean squid: Hold squid with one hand, with the other hand hold head and pull gently, head and inside of body will come away in one compact piece. Cut tentacles from head. Remove bone found at open end of squid (it looks like a long thin piece of plastic). Clean squid under cold running water. Rub off brown outer skin. Cut squid into 5mm rings. Drop rings into rapidly boiling water, reduce heat, simmer 10-15 minutes or until squid is tender. Drain. Combine lemon juice and oil. Add squid, cover, refrigerate overnight. Next day, add crushed garlic and parsley to marinade, mix well, let stand 2 hours or longer in marinade. Serve in the marinade. By Perfect Pixie. From: Food.com ~~~ shellfish-spicycalamaribaconscallions Spicy Calamari with Bacon and Scallions 1 1/2 pound scleaned medium squid 1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces 1 cup chopped scallions 1/2 teaspoon dried hot red-pepper flakes Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain. Toss squid with 1/4 teaspoon salt. Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes. Serve squid immediately, sprinkled with bacon. From: Epicurious [archive.org] ~~~ shellfish-calamarichilesmint Calamari with Chiles and Mint 4 tablespoons extra-virgin olive oil 1/2 red onion, sliced thin 1 clove garlic, sliced thin 2 chile peppers, with seeds, thinly sliced 1 sweet yellow pepper, cored, seeded, and sliced into julienne 2 pounds calamari, peeled, cleaned, cut into rings, and tentacles left whole 10 leaves mint, torn Salt and pepper In a 12 to 14-inch saute pan, heat the oil over medium heat until just smoking. Add the onion, garlic, chile peppers, and yellow pepper and cook until soft, about 5 minutes. Add the calamari and continue cooking until calamari is just tender and cooked through, about 3 minutes. Add mint and season with salt and pepper. Serve immediately. Recipe courtesy Mario Batali, 2001. Found at Food Network [archive.org] ~~~ shellfish-cevichewithavocado Shrimp and Scallop Ceviche with Avocado 1/2 pound large shrimp (21-25 per pound), peeled, deveined, tails removed, and halved 1/2 pound sea scallops, quartered 1-1/2 cups fresh lime juice (juice from 6-8 limes) 1/2 cup white or red onion, chopped 2 tablespoons fresh orange juice 2 tablespoons extra virgin olive oil 1/2 teaspoon salt 1 ripe avocado, peeled, seeded, and diced 1 medium red tomato, diced 2 tablespoons cilantro or celery leaves, chopped 1 jalapeno pepper, seeds and veins removed, finely diced (optional) Combine lime juice, shrimp, scallops and onion in a medium glass bowl. Toss to combine, cover with plastic wrap, and place in refrigerator to marinate for 3 hours or until the shrimp and scallops are white in color. Drain the liquid from the shrimp-scallop-onion mixture, but do not rinse. In a large glass bowl whisk together the orange juice, olive oil, and salt. Add the avocado, tomato, cilantro, jalapeno pepper and marinated seafood. Toss gently to combine, and serve immediately. From: Avocados from Mexico ~~~ shellfish-ceviche Ceviche 2 pounds bay scallops (if sea scallops are used, cut in halves or quarters) 1 cup lime juice 1 large onions, chopped 20 stuffed Spanish olives, sliced 1/2 cup water 3 tomatoes. peeled and cut into chunks 1 cup NeanderThin ketchup 1/2 cup olive oil 1 tsp oregano 1/8 tsp white or black pepper Marinate scallops in lime juice for 3-4 hours. Drain, rinse in cold water. Combine onion and remaining ingredients. Add scallops and marinate overnight. From: Phyliis Baskin in The Great Tomato Patch Cookbook ~~~ shellfish-conchlobsterceviche Conch and Lobster Ceviche 2 c Conch, cleaned and diced 2 c Lobster, diced 1/4 c Red onion, diced 3 Scallions, sliced 1/2 sm Red pepper, diced 1/2 sm Yellow pepper, diced 1/2 sm Green pepper, diced 1/2 sm Papaya, peeled, seeded 2 Jalapeno, chopped 1/2 bn Cilantro, chopped 1/2 bn Basil, chopped 1/2 bn Mint, chopped 1 tb Ginger, grated 1/2 Lime, juiced 1/4 c Rice wine vinegar 1/2 c Olive oil Salt and pepper, to taste 1 pn Habanero powder In medium bowl, combine all ingredients and mix well. Season to taste. Marinate for 3 hours in refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Yield: 6 Servings From: Mr. Bill in rec.food.cooking on Jan 7, 1999. ~~~ shellfish-avoscallopceviche Avocado and Scallop Ceviche 1/2 c Lime juice 3 tb Olive oil 24 Green peppercorns; crushed Salt and pepper, to taste 3/4 lb Bay scallops, chopped 1 lg Avocado; peeled 2 tb Chives, chopped 40 sm Mushrooms 1/4 c Olive oil 2 tb Lemon juice 1 md Garlic clove Combine lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired. Yield: 8 Servings From: Mr. Bill in rec.food.cooking on Jan 7, 1999. ~~~ shellfish-scallopsceviche Scallops Ceviche 1 lb Scallops 1 c Lime juice 2 Garlic cloves, minced 1 Red bell pepper, julienne 2 Green sweet chili, julienne 1/2 bn Coriander, chopped 1 lg Tomato, cored, chopped 2 Jalapeno, chopped 1/2 c Olive oil Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour. After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately. Do NOT keep more than 2 or 3 hours. Yield: 4 Servings From: Mr. Bill in rec.food.cooking on Jan 7, 1999. ~~~ shellfish-shellfishceviche Grilled Shellfish Ceviche 3/4 lb Shrimp; shelled 3/4 lb Sea scallops 3/4 lb Salmon fillet 1 c Tomatoes, diced 1 c Mango, diced 2 Grapefruit 3 Oranges 4 Limes 1/2 c Red onion, diced 2 Jalapeno, minced 4 c Lime juice 1 c Cilantro, chopped 1 tb Raw Honey Salt and pepper, to taste In a large nonreactive bowl, combine the scallops, salmon, shrimp, tomatoes, mango, onion, jalapeno and lime juice. Marinate, refrigerated, for 3 hours. Peel and segment fruits. Remove from marinade and grill fish and shellfish, just long enough to get grill marks 30-60 seconds. Cut all fish in a 1/2-inch dice. Just before serving, drain off as much lime juice as possible from the fruit, add the cilantro, honey, shellfish and salmon. Gently mix being careful not to break up the fruit and fish. Yield: 6 Servings From: Mr. Bill in rec.food.cooking on Jan 7, 1999. ~~~ shellfish-shrimpceviche Shrimp Ceviche 1 lb. popcorn shrimp, thawed (or fish, scallops, oysters, etc.) Juice of 3 limes Combine these together thoroughly in a ceramic or glass bowl. Cover, pop in the fridge and ignore for 24 hours. The lime juice "cooks" the seafood and preserves it. 1/2 red onion finely chopped 1 or 2 jalapenos chopped, depending on taste (for hotter use habanero) 3 fresh tomatoes chopped 1 tsp. garlic powder 1/2 cup chopped cilantro Juice of 3 limes Salt and pepper to taste. Take the shrimp from the fridge and drain thoroughly. In some of the ceviche recipes we've found, they do not call for pouring off the first lime marinade. But, we found the flavor is much fresher when you do. Add the remaining ingredients and refrigerate for at least two hours before serving. The thicker the seafood the longer it takes to marinade. Place in tall cocktail glasses for a pretty presentation or over a bed of salad greens with slices of avocado. Posted by Judith Stone to rec.food.recipes on Sept 23, 1997. ~~~ fishbak-macadamiacrustedsalmon Macadamia-Crusted Salmon 1 - 1 1/2 pounds salmon fillets, skin removed if possible 1 C raw macadamia nuts, chopped zest of one lemon 1 tsp dried basil (or 1 T fresh) 1 tsp dried parsley (or 1 T fresh) sea salt and black pepper to taste 2 T oil Dijon mustard (our children prefer mayonnaise) Heat oven to 400° Place salmon, skin side down if not removed, on a foil or parchment lined roasting pan Mix together nuts, zest, herbs, salt and pepper in a small bowl. Add oil and combine. Coat fish with a thin layer of mustard (or mayonnaise) and cover with nut mixture. Bake for 20 minutes or to desired doneness. Serves 4 From: CaliMac Nut Company [archive.org] ~~~ fishbak-bakedfishgarlicgravy Baked Fish with Garlic Gravy cod or haddock or salmon or halibut lemon juice olive oil black pepper dried Italian herb seasoning garlic, chopped or garlic powder Put the fish in a suitable oven or microwave dish. Squeeze some lemon juice and olive oil on top. Add some black pepper, herbs and garlic. Then just bake on about 350F. It's not all that important. Or microwave on half power until really you just see that the fish is cooked. If you have time to marinade the fish beforehand in the fridge, all the better, but it's not that important. You get a really good liquid with this that can be eaten with vegetables. Also good cold, especially salmon. I have now made this recipe with even slower cooking, say on 10% power for about 30 minutes, and it gives a lovely soft cooked salmon that is also good cold with mayo. By ann teapot. From: Food.com ~~~ fishbak-cajunbakedcatfish Cajun Baked Catfish 2 tablespoons almond meal 2 teaspoons Cajun seasoning or blackening seasoning 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/4 teaspoon lemon-pepper seasoning 2 catfish fillets (6 ounces each) 1/4 teaspoon paprika In a large resealable plastic bag, combine the almond meal, Cajun seasoning, thyme, basil, garlic powder and lemon-pepper. Add catfish and shake to coat. Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. Adapted from: Taste of Home ~~~ fishbak-poachedcod Poached Cod Preheat oven to 350F. In an oven safe dish combine cod, sliced tomatoes, olive oil, and minced garlic, parsley, chopped zucchini, calamata olives, juice of half a lime (optional) salt and pepper. Poach until fish flakes easily when tested with a fork. From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists] Adpated by Patti Vincent ~~~ fishbak-crusty Crusty Fish 4 oz. fish 1 egg l-2 Tbsp. water 1/4-1/3 C nut flour Pepper Crack egg into small bowl and beat egg. Add water to egg and beat both together. Add a little pepper to egg mixture and beat it. Place nut flour on a plate. Dip fish in egg mixture, and dip moistened fish in nut flour. Coat fish with flour on both sides. For thicker coating, repeat above procedure. If egg is left, add nut flour until your batter is thick. Make a pancake out of it and place it in the same pan with fish. From: Elaine at www.elainecase.com/eclowcarbrecipe.html [now dead] ~~~ fishbak-louisiana Louisiana Fillets 2 Tbsp olive oil (substituted for butter in original recipe) 2 1/2 pounds of fish fillets - sole, trout, snapper or catfish 2 Tbsp lemon juice 3/4 tsp. lemon and pepper spice 1/8 tsp. crushed red pepper 1/8 tsp. garlic powder Preheat oven to 350F. Heat oil with lemon juice in a shallow pan. Coat both sides of fillets with this mix. Lay fillets side by side, overlapping slightly if necessary, in a pan. Mix spices together, and sprinkle over fillets. Bake for 20-25 minutes, depending on size of fillets and type of fish (catfish bakes the longest). Also, the pan may blacken, but that's fine, the liquid will keep the fish moist. Serve immediately. From: Susan Craig in 3 Rivers Cookbook III ~~~ fishbak-pignolicrusted Pignoli Crusted Salmon I would bake the salmon in a covered dish, protecting the pine nuts, then removing the cover the last 10 minutes. The nuts will still get baked, but they wont burn or get dried out that way. By Trish Tipton. Posted to the PaleoRecipe Mailing List, May 2001 ~~~ fishbak-salmonwithleeks Salmon with Leeks Julienne medium size leeks and wash thoroughly in strainer. Preheat oven to 450°F. Place the salmon fillets in an oven-safe dish and marinate in lime or lemon juice, olive oil, minced fresh ginger, salt and pepper. Marinate covered in refrigerator at least 30 minutes. Meanwhile, blanch the leeks in boiling water for 3 minutes and drain. Toss leeks with olive oil, lime or lemon juice, salt and pepper. Remove salmon to a plate and pour leeks and marinade into the oven-safe dish. Place salmon on top of leeks skin side down. Bake until cooked through, about 15-20 minutes or until fish flakes easily when tested with a fork. Sprinkle with minced chives or parsley. Decorate with lemon or lime slices if desired. From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists] ~~~ fishbak-30minutedill 30 Minute Dill-Baked Salmon 4 salmon fillets (each 6 ounces) 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lemon juice 1 tablespoon chopped fresh dill 4 lemon slices 3 chopped shallots 1 chopped garlic clove 2 tablespoons olive oil fresh spinach 2 cups lightly packed basil 1/4 cup broth or stock Place salmon fillets on baking pan. Mix salt and pepper; sprinkle half over fish with lemon juice and chopped fresh dill. Top with lemon slices. Bake at 350F for 15 minutes. Sauté shallots and chopped garlic clove in olive oil for 6 minutes. Add [two 10-ounce packages] fresh spinach and basil; cook 8 minutes. Add remaining salt mixture and broth or stock. Boil 4 minutes. Serve salmon on greens. Adapted from Family Circle Nov. 98 ~~~ fishbak-salmonwatercress Salmon Steaks with Watercress and Dill 1 bunch watercress, washed and stems removed 1 tsp dillweed 4 salmon steaks (about 1 3/4 pounds) 1 tablespoon lemon juice 1 tablespoon olive oil Put the watercress in the bottom of a 2-quart baking dish and lay the salmon steaks on top. In a small bowl, mix together the lemon juice, oil, and dill, and pour over the fish. Cover and bake at 350 for 30 minutes or until fish flakes easily with a fork. Note: Good hot or cold. (Serves 4) From: the Fannie Farmer cookbook, via Vickie at WWA.com Adapted by Patti Vincent ~~~ fishbak-lindasfast Linda's Fast Lemon Fish 1 pound whitefish or sole fillets 1/4 cup lemon juice 1 teaspoon olive oil 1/2 teaspoons white pepper 1 small onion, thinly sliced 1 teaspoon dried parsley flakes Cut fish into serving-size pieces. Place in an ungreased 11"x7"x2" baking dish. Drizzle with lemon juice and oil; sprinkle with pepper. Arrange onion slices over fish; sprinkle with parsley. Cover and let stand for 5 minutes. Bake at 350F for 20 minutes or until fish flakes easily with a fork. From: Quick Cooking, Sept/Oct 1998 Adapted by Patti Vincent ~~~ fishbak-irwins "Irwin's Trout" Whole rainbow trout, no head or tail and filleted, but one piece. Place some extra virgin olive oil inside the fish. Pepper Lemon slices Tomato slices Rosemary Thyme Close the trout, place in parchment paper tightly sealed and baked at 350F for about 15 minutes. From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists] ~~~ fishbak-tunaamandine Tuna Amandine 1 bunch asparagus spears, cooked just until tender 1 9-ounce can tuna packed in water, drained and flaked 1/2 cup rendered fat 1/2 cup blanched almonds, chopped 5 tablespoons arrowroot 1 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 3 cups coconut milk or almond milk 2 tablespoons dry sherry Paprika Preheat oven to 350 degrees F. grease a 1-1/2 quart baking dish thoroughly. Arrange asparagus spears on the bottom of prepared dish. Cover with tuna. Lightly brown almonds in fat. Blend in arrowroot, salt, pepper, and nutmeg. Add milk, stirring constantly. Cook until smooth and thick. Stir in sherry. Pour sauce over tuna. Sprinkle with paprika. Bake 30 minutes. Makes about 6 servings By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ fishbak-withstuffing Baked Fish with Stuffing 1 large whitefish (2-3 pounds) or other fish lemon juice to taste 1/4 cup oil 1 tsp cayenne 1 tsp cumin (optional) Heat oven to 350F. Wash fish, sprinkle with lemon. Let stand for 30 minutes, drain. Coat fish with oil and spices, and place in a baking pan. Stuffing: 1/3 cup pine nuts or shredded almonds 2 tbsp olive oil (recipe said butter, but oil will work) 1 cup parsley chopped 3 cloves garlic crushed allspice to taste Sauté nuts in oil until lightly brown. Add parsley and spices and sauté for one minute Stuff raw fish with the mixture. To prevent fish from drying, wrap with lightly oiled foil Bake for 30-40 minutes, or until fish is tender and easily flaked, makes 4-5 servings. From: Eat Right for your Type, by Peter D'Adamo ~~~ fishbak-salmonbakedinfoil Salmon Baked in Foil 4 (5 ounces each) salmon fillets 2 teaspoons olive oil plus 2 tablespoons Salt and freshly ground black pepper 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained 2 chopped shallots 2 tablespoons fresh lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme Preheat the oven to 400 degrees F. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend. Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. Comments: - Try adding capers. They might add what some of you are missing. - The only thing I changed was replacing the oregano with fresh basil. - I added garlic, capers and a little bit of red chili flakes for a bit of heat. - Used yellow onion and added a little diced zucchini and garlic. Recipe courtesy Giada De Laurentiis Show: Everyday Italian. Episode: Birthday Party Found at: Food Network ~~~ fishbak-greekbakedfish Greek Baked Fish 2 large onions, sliced 2 teaspoons Madras curry powder 2 tablespoons oil 2 garlic cloves, crushed 4 tomatoes, peeled and chopped or 420 g canned chopped tomatoes 1/2 cup dry white wine 6 fish steaks or 6 fish, cutlets 1 lemon, juice of 3 tomatoes, sliced 3 tablespoons parsley, chopped Gently fry onions and curry powder in oil until tender, pour off oil, add garlic, chopped tomatoes and the wine and lemon juice, cover and simmer for 10 mins approximately. Arrange fish in a baking dish and spread the tomato-onion mixture over. Arrange tomato slices on top and sprinkle with parsley and a little extra oil. Bake uncovered at approx 180C/350F for 30-40 mins or until fish flakes easily when tested with a fork. Comments: - I found it a little bland....maybe my curry powder wasn't hot enough, although I used the hot curry powder. Next time I may use red curry paste, or add some additional seasonings. - Used chicken stock in place of white wine. - The tomatoes on top kept the fish beautifully moist and tender. By **Mandy** From: Genuis Kitchen, was on Food.com ~~~ fishbak-bakedfishratatouille Baked Fish with Ratatouille 6 6- to 7-ounce sea bass fillets 5 tablespoons olive oil 2 tablespoons chopped garlic 1 1-pound eggplant, cut into 3/4-inch pieces 1 large red bell pepper, cut into 1/2-inch pieces 1 small onion, chopped 1 tablespoon dried oregano 1 14 1/2-ounce can (1 3/4 cups) crushed tomatoes with added purée 3 tablespoons red wine vinegar Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper. Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish. Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes. Bon Appétit, March 1998. From: Epicurious [archive.org] ~~~ fishbak-roastedfish Roasted Fish Fish filet more than 1.5 inches thick Green Onions, chopped Grape tomatoes, halved Kalamata olives, pitted and halved Fresh basil cut in chiffonade Olive oil Capers White wine (dry Vermouth is good) Preheat oven to 350° (convection) or 400° (conventional). Lightly oil a glass or earthenware baking dish to prevent ingredients from sticking. Place fish in baking dish and cover with the scallions, tomatoes, olives, capers and half the basil. Pour in enough wine to come a quarter of the way up the fish. Roast fish for 10 minutes per inch plus four minutes. Strew the remaining fresh basil over the top of the fish to serve. Thanks to Gia Wolfe. From: Park Slope Food Coop: Recipes [archive.org] ~~~ fishbak-flounderdill Flounder Fillet with Dill Vegetables 2 Tbsp olive oil (substituted for butter in original recipe) 1 tsp. dill weed 2 garlic cloves, minced 1 carrot, cut in thin strips 1 fresh tomato, diced 1 pound fresh flounder filet Heat oil in skillet over low heat. Add dill and garlic. Stir to prevent browning. Add carrots and sauté for 7 minutes. Add tomato and continue to sauté for 5 minutes. Place flounder fillet in the center of a square of foil. Pour carrot-tomato mixture over the fish. Fold foil so that fish is completely enclosed. Place in baking dish and bake for 7-10 minutes in a 325F oven. Serve immediately. From Catherine Connell in 3 Rivers Cookbook III ~~~ fishbak-abacogrouper Abaco Baked Grouper 1 Grouper Fillet 1 tomato, chopped 1 onion, minced 1 green pepper, chopped 1 Tbs. Oil Cook all but fish until tender. Place fillet in greased baking dish-cover with vegetables-salt and pepper and foil. Bake at 350°F until fish is flaky. From: BahamasGateway.com: Truly Bahamian Eatin' [archive.org] ~~~ fishbak-haddock Baked Haddock with Tomatoes 1 lb frozen haddock fillets, thawed 2-3 Tbsp. olive oil 1 medium onion, chopped 1 medium green pepper, chopped 1 lb can tomatoes, chopped plus juice 2 tsp. arrowroot powder 3 Tbsp. fresh parsley, chopped (or 1 Tbsp. dried, but fresh is better) 1/2 tsp. dried basil 1/8 tsp. black pepper 2 tsp. lemon juice (optional if tomatoes are acidic) Sauté onion and pepper in oil about 5 min until soft. Stir in everything else except fish and lemon juice and cook over medium heat 5-10 min until it thickens. Spread half the sauce in the bottom of a 9x9" baking dish. Layer the fish on top and sprinkle with lemon juice. Top with rest of sauce. Bake uncovered 375F 10 min until flaky (test the fish with a fork). Adapted from Diana Hamilton in rec.food.recipes on June 28, 1998. ~~~ fishbak-pizzaiola Mackerel Pizzaiola 2 whole mackerel, 1 1/2 to 2 pounds each 3 garlic cloves, chopped 1 Tbsp chopped fresh parsley pepper to taste 2 tsp chopped fresh oregano or 1/2 tsp dried 2 Tbsp chopped fresh basil or 1/2 tsp dried 1 (14 oz) can Italian peeled tomatoes, drained and chopped Preheat oven to 350F. Slash mackerel diagonally, 3 times on each side, 3/4 to 1 inch deep. Place fish in an oiled 13" x 9" baking dish. Cover fish with tomatoes, garlic, basil, parsley and pepper. Bake 35 minutes, or until fish flakes when tested with a fork. Serve with pan sauce. From: 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ fishbak-salmon Baked Salmon Preheat oven to 350F Arrange salmon fillet in baking dish srayed with olive oil. Blanch, peel, seed and slice tomatoes. Arrange tomatoes on fish. Add garlic, ginger, chopped fresh dill, salt and pepper. Bake until fish is cooked but still moist. From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists] ~~~ fishbak-anothersalmon Another version of Baked Salmon Salmon Fillet 2 Tomatoes(sliced) 1 large white onion(sliced) Extra Virgin Olive Oil Salt and freshly ground pepper Place salmon on a piece of tin foil large enough to wrap fish for oven. Place a layer of onions over salmon and top with sliced tomatoes, drizzle extra virgin olive oil over fish. Salt and pepper to taste. Wrap fish and bake in 400 oven for 25 minutes or until fish is opaque. From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists] ~~~ fishbak-redsnapper Red Snapper Vera Cruz 4 red snapper fillets (4 ounces each) 1/4 c fresh lime juice 1 T fresh lemon juice 1 t chili powder 1 plum tomato coarsely chopped 4 green onions, sliced in 1/2 inch lengths 1/2 c chopped Anaheim pepper 1/2 c chopped red bell pepper cilantro for garnish Place red snapper in a shallow baking dish. Combine lime juice, lemon juice and chili powder in measuring cup (or custard dish). Pour over snapper. Marinate 10 minutes, turning once or twice. Sprinkle onions, tomato and peppers over snapper. Cover. Bake at 350 for 30 minutes or just until snapper flakes in center. Let stand, covered, 4 minutes before serving. Garnish with fresh cilantro. From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead] Adapted by Patti Vincent ~~~ fishbak-sicilian Sicilian Swordfish Wash and dry fish and dredge in nut flour. Brown fish. In a saucepan stir: garlic olive oil whole, canned tomatoes chopped celery, onions currants (optional) capers Sicilian olives (green pitted). Cook on medium heat for 10 minutes. Place fish in baking dish and cover with sauce. Bake at 350° for 20 minutes. From: MS Dietary Home Page www.2x2.co.nz/ms/ [page no longer exists] ~~~ fish-limetuna Lime-Cooked Rare Tuna with Southeast Asian Flavors Although the Latin American ceviche seems to be better known, the practice of "cooking" fish in citrus juices is found in Asia as well. Here the fish takes on the lime juice, then is combined with coconut milk and ginger for some sweetness to balance the sour. This will not be a totally cooked tuna dish, as the short time in the lime juice leaves the fish with a great sushi-like interior. Serves 6 as appetizer 1 1/2 pounds sushi-quality tuna 1 cup fresh lime juice (about 8 limes) 1 small red onion, thinly sliced 1 tomato, diced small 1 tablespoon minced ginger 1 cup coconut milk, unsweetened canned 1/4 cup chopped fresh cilantro Salt and freshly cracked black pepper to taste Cut the tuna into thin slices about the size and thickness of a matchbook. Lay the tuna slices in a shallow pan in a single layer and pour the lime juice over them; make sure the juice covers the tuna completely. Cover and soak for 2 hours, moving the tuna slices around and turning them over to be sure that all surfaces are exposed to the lime juice. At the end of 2 hours, the tuna should be a milky gray on the exterior but pink to red in the interior. Remove the tuna, discard the lime juice, and combine the tuna with all remaining ingredients in a medium-size bowl. Mix well and serve. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ fish-redsnappergreenmango Red Snapper Cooked in Lemon with Coconut Milk and Shredded Green Mango Any tropical area worth its culinary salt has some version of raw fish cooked in citrus, and here's a West African-style entry. The lemon is offset a bit by the mellow coconut milk, but then the green mango adds back a bit of sour, which is then countered by the pungent, sweet ginger and the citrus sweetness of the orange. With so many flavors happening here, no one can accuse this dish of being boring. You may substitute halibut, ocean perch, or rockfish for the snapper. Serves 4 to 6 as appetizer. 1 pound whole red snapper fillets, skins removed MARINADE: 1 tablespoon minced garlic 1 tablespoon minced ginger 1 teaspoon minced fresh red or green chile pepper 1 cup lemon juice (about 4 lemons) 2 green or semi-ripe mangoes, peeled, seeded, and shredded 1 red bell pepper, thinly sliced 1 red onion, thinly sliced 1 tablespoon minced ginger 1/4 cup chopped fresh cilantro 1/2 cup coconut milk, unsweetened canned 1/2 cup fresh orange juice 1/4 cup lemon juice (about 1 lemon) Salt and freshly cracked black pepper to taste Find a small loaf pan into which the pieces of snapper fillets will just fit in a single layer and place them in it. In a small bowl, combine the garlic, ginger, chile, and lemon juice. Pour this mixture over the snapper, cover, and refrigerate for 4 to 6 hours. Remove the snapper from the pan, slice against the grain into pieces about the size of a finger, and discard the liquid. In a large bowl, combine all remaining ingredients and toss well. Arrange on a platter or individual dishes and top with the sliced snapper. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ fish-akupoke Aku Poke, or Raw Fish with Seaweed 1 pound raw fish, tuna or salmon, cubed, skinless, boneless 1 cup seaweed (hijiki in Japanese markets) The seaweed will be dried, so soak it for 30 minutes in warm water. Then drain and rinse well. 1 small red chile pepper, seeded and chopped Mix all of the ingredients, and allow the dish to chill a few hours before serving. From: The Frugal Gourmet by Jeff Smith ~~~ fish-lomilomi Lomi-Lomi Salmon (a raw food recipe) 1 pound fresh salmon fillet juice of 1 lemon 2 green onions or 1 sweet yellow onion lettuce leaves, for dipping 1 pound ripe tomatoes, peeled, seeded and chopped Place salmon in a large glass or ceramic bowl. Sprinkle salmon with lemon juice. Cover and marinate in refrigerator overnight. Drain salmon. Cover with cold water, and soak 2 hours, changing water 2 or 3 times. Drain well. Pull salmon meat away from bones and skin by hand, discard skin and bones. Massage salmon with fingertips until thoroughly mashed. Add tomatoes and green onions and continue massaging until mixture is smooth. Chill 3 minutes before serving. Serve with lettuce leaves. Serves 6-8. From: Regional American Classics, California Culinary Academy. ~~~ fish-ceviche Ceviche 1 lb Red snapper fillets 7 Limes, juiced 2 md Tomatoes 4 Serrano chiles 1/4 c Olive oil 1/2 ts Salt, or to taste 1/2 ts Oregano Pepper, to taste Garnish: 1 sm Avocado, sliced 1 sm Onion, sliced into rings Cilantro, minced Cut the fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set the fish aside in the bottom of refrigerator for at least five hours or until the fish loses its transparent look and becomes opaque. Stir the pieces from time to time so they get evenly cooked in the juice. Skin, seed and chop the tomatoes; chop the chiles with their seeds, and add them with the rest of the ingredients to the fish. Set the ceviche aside in the bottom of the refrigerator for at least 1 hour to season. Serve it chilled, but not so cold that the oil congeals. Before serving, garnish each portion with slices of avocado and onion rings and sprinkle with a little cilantro. Serves 6. From: Mr. Bill in rec.food.cooking on Dec 16, 1998. ~~~ fish-mahimahimacadamiacrust Grilled Mahimahi with Honey-Macadamia Crust and Pineapple Ginger Relish 4 8-ounce mahimahi fillets, cut diagonally 1/2 inch thick 1 teaspoon coconut oil salt and freshly cracked pepper to taste 3 tablespoons honey 1/2 cup toasted macadamia nuts, crushed Rub the fillets lightly with oil and sprinkle with salt and pepper. Place the fillets on the grill over a medium-hot fire and cook for 4 to 5 minutes per side. While the second side is cooking, coat the exposed side lightly with honey and sprinkle with crushed macadamia nuts. Flip and cook 1 more minute, coating the second side with honey and nuts. Flip again, and cook another minute, or until the crust is golden brown. Check for doneness by cutting into a piece; it should be completely opaque all the way through. Remove the fillets from the grill, cut each in half, and serve accompanied by Pineapple-Ginger Relish. Pineapple-Ginger Relish 1 cup diced fresh pineapple 1/2 cup pineapple juice 1 tablespoon minced ginger 2 tablespoons thinly sliced scallion 1/4 cup lime juice (about 2 limes) 1 teaspoon minced fresh red or green chile pepper of your choice (optional) Combine all the ingredients in a small bowl and mix well. Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ fish-catfishcreole Catfish Creole olive oil or some type of fat 1/2 cup chopped onion 3/4 cup chopped bell pepper 1 1/2 cups chopped tomato 1 medium sized jalapeno (w/seeds) salt/pepper to taste 4 catfish filets or halibut steaks Cook onion, bell pepper jalapeno in olive oil/fat on medium high heat for about 5 - 7 minutes (in a skillet til soft). Add tomatoes and cook another 10 minutes. Simmer 5 - 10 minutes to let spices set. At the same cook the catfish on medium high heat (in a skillet) in olive oil/fat for about 10 - 15 minutes or until done. Serve catfish with tomato dressing. By Jennifer Robins. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ fish-tunisian Tunisian Spiced Fish 1/2 t cumin seeds 1/2 t coriander seeds 1/2 top dried hot pepper flakes 1/2 t caraway seeds 1 1/2 lbs. cod fillets (snapper or bluefish will do) 3 cloves garlic, thinly sliced 1 medium onion, thinly sliced parsley for garnish 1 cup fish stock or bottled clam juice Heat a skillet over medium heat. Add seeds and flakes. Roast for 2-3 minutes until fragrant. Grind spices in a spice grinder [I used a mortar and pestle and it worked ok). Spread spices on fish. Let stand 10 minutes. Spray a ovenproof dish large enough to fit all the fish in one layer. Add 1/2 garlic, onions and tomato. Add fish. Add remaining garlic, and onions. Pour over fish stock/clam juice over fish. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the fillets. From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead] ~~~ fish-basquecod Basque Codfish Pil Pil 1 pound salt cod, skinless and boneless 3 Tbsp olive oil 4 cloves garlic, peeled and crushed pinch of red pepper flakes 1 cup chicken stock, simmered with a 1 inch piece of lemon peel 1 egg, beaten Cut the salt cod into 1 inch wide serving pieces and rinse well. Soak for 24 hours or more, rinsing with fresh water several times. Cook the salt cod in fresh water for about 15 minutes, or until it can be easily flaked, but leave the pieces whole. Drain and let cool, discarding the liquid. Heat a large frying pan and add the oil and crushed garlic. Sauté over medium heat until the garlic barely begins to brown. Add the red pepper flakes, the drained cod, and the chicken stock. Bring to a simmer while shaking the pan gently. With a pancake turner, remove cod to a platter. Turn off the heat, add the beaten egg, and return to low heat. Stir the liquid constantly until the sauce begins to thicken. Remove from heat, and immediately pour over fish and serve. From: The Frugal Gourmet by Jeff Smith ~~~ fish-baccala Italian-Style Baccala 1 pound baccala (dried salted codfish) 1 Tbsp extra virgin olive oil 3 or 4 cloves garlic, finely minced 1 red onion, cut lengthwise into thin slices 1 red bell pepper, roasted over a flame, peeled, seeded and cut into thin strips 2-3 tsp. capers, drained and lightly rinsed 10-12 oil-cured ripe olives, pitted and coarsely minced parsley sprigs and lemon wedges for garnish Soak the baccala for 48 hours, changing the water every 8 hours to remove the excess salt from the curing process. Heat oil in a deep skillet over medium heat. Add garlic and onion and sauté for 2-3 minutes. Add bell pepper, capers and olives and cook for 2-3 minutes. Spread vegetables evenly over bottom of the skillet. Cut baccala into 4 equal portions. Place on top of the vegetables and add about 1/8 inch of water. Cover and steam over medium heat about 10 minutes, until baccala is tender and flakes easily. and liquid has evaporated. Gently transfer fish to a serving platter and top with cooked vegetables. Serve immediately, garnished with parsley and lemon wedges. Makes 4 servings. From: Cooking the Whole Foods Way by Christina Pirello. ~~~ fish-salmoncroquettes Salmon Croquettes with Guacamole Dollop 2 cans pink salmon (much cheaper than sockeye, and same calcium) 2 eggs 1 grated onion 1 grated carrot 1 grated green pepper salt and fresh cracked red pepper to taste 1 tsp mustard powder Form into patties, and fry in coconut or olive oil until brown. Works better if you refrigerate mixture before frying... By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ fish-salmoncakes Salmon Cakes 1 drained can of salmon 1/2 cup onion 2 eggs 1/3 cup crushed pork skins dill and salt and pepper to taste Mix together and fry in olive oil. From: Mary Nyberg on the PaleoFood list. ~~~ fish-zestysalmon Zesty Salmon Patties 1 (14 3/4-oz.) can salmon, drained 1/2 cup almond flour 1/4 cup finely chopped onion 1/4 cup homemade mayonnaise 1 tablespoon prepared horseradish 2 eggs, slightly beaten 2 tablespoons olive oil In large bowl, combine all ingredients except oil; mix well. Form salmon mixture into four 4-inch patties. Add oil to large skillet over medium heat. Fry patties 6-8 minutes or until golden brown, turning once during cooking. From: http://www.inform.dk/djembe/scd/scdrcp01.html [now dead] ~~~ fish-thaisalmon Thai Salmon Steaks in Panang Curry Sauce 2 8 Ounce Salmon Steaks 2 ts Thai Panang Curry Base (don't know if this is paleo?) 1/2 c Chicken Broth 4 ts White Wine 1/2 c Coconut Milk In a saucepan dissolve the curry base in the chicken stock. Bring to a boil. Add the white wine and simmer for several minutes. Stir in coconut milk; return to a boil. Simmer for several minutes. Sauce will thicken slightly. Serve sauce over broiled salmon steaks. ~~~ fish-sole Sole Sole is a very delicate fish and I have found that it can become gross and sort of mucous-y when cooked, which is why the best way to cook it is to dredge in something and pan fry. From: Richard Geller I used dried dill "powder" for dredging for my "stromming" (baltic herring) today, it worked fine. Fried in olive oil. The pan not too hot. From: Hans Kylberg I coat the sole in mayonnaise and dip in ground almonds or filberts, then fry in your preferred fat. Lightly sprinkle on some dillweed. From: Snowlight Try using chestnut flour, if you can find it. Here, I've located it in Italian and Middle Eastern stores. From: JoAnn Betten ~~~ fish-steamedchinese Steamed Chinese Style Fish 1. Use fish chunks or whole fish. 2. Cut shallow slices into fish and insert garlic slices. 3. Place in top of steamer or on lettuce leaves in top of steamer. [I've also used a wok: place wooden chopsticks across bottom of wok and a heat-proof dish on chopsticks. Water in wok underneath chopsticks] Fish on plate and cover.] 4. Place sliced green onions over fish and any other seasoning wanted. Cover. 5. When fish is tender/soft/flaking remove and quickly pour sauce over. 6. Sauce: While fish is steaming warm 1/2 c.oil and 1/2 c. soy sauce together,add chopped/sliced/mashed garlic..however you like it. 7. Add fresh sliced green onions to serve. From: yoyo (yoyo9 at PACBELL.NET) ~~~ fish-vernacchio Trout Vernacchio In a skillet over medium heat sauté olive oil garlic celery carrots onion dried oregano salt pepper until the vegetables are soft. Add chopped flat leaf parsley, tomato, and lemon slices. Simmer until the flavors are thoroughly blended. Add the trout to the mixture and braise until the fish flakes. Remove the fish to a serving platter. Strain the juices and serve over the fish garnished with lemon slices. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] Adapted by Patti Vincent ~~~ fish-walnuttrout Walnut Stuffed Trout 6 very fresh trouts, boned, heads on (OK, heads can be removed if you want) 2 Tbsp olive oil (substitute for 1/4 c. butter in original recipe) 1 cup walnuts 2 shallots 1/2 bunch parsley 1/2 tsp. pepper 1/4 cup olive oil (substitute for 1/2 c. butter in original recipe) lemon, parsley, and seedless grapes for garnish Rinse and dry the trout. Make stuffing: chop walnuts in a food processor until they are fine (save 6 walnuts for garnish). Remove. Chop shallots with metal blade. Add parsley and chop. Add 2 Tbsp oil, seasonings and nuts and mix. Spread this mixture inside of trout. Reserve 1 Tbsp of stuffing for each trout for garnish. Put the 1/4 cup oil in a skillet and sauté each trout for about 8-10 minutes on each side or until nicely browned. Serve on a platter with reserved stuffing and a walnut on each trout, garnish with lemon, parsley and grapes. Can do ahead. From: Mary Lee Parrington, in 3 Rivers Cookbook III ~~~ fish-ashbells Ashbell's Tuna Marinate tuna steaks in garlic olive oil parsley for five minutes. Remove tuna and sear in a hot pan. Remove to a warm platter. Add marinade to pan with sliced portabella mushrooms. Sweat mushrooms. Spoon the marinade and vegetables on top of the tuna. Garnish with fresh lemon juice. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] Adapted by Patti Vincent ~~~ fish-tunablackpepper Tuna With Black Pepper, Artichokes, and Lemon 2 tablespoons olive oil 1/2 red onion, thinly sliced 3 6.5-ounce jars artichoke hearts, drained and halved 1 lemon, cut into 8 slices 2 cloves garlic, thinly sliced 4 sprigs fresh thyme (optional) 1 1/2 pounds fresh tuna, cut into 1-inch cubes 1 1/2 teaspoons kosher salt 1 teaspoon black pepper Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until softened, about three minutes. Add the artichoke hearts, lemon, garlic, and thyme (if desired). Cook until heated through, three more minutes. Transfer to a plate. Season the tuna with the salt and pepper. Heat the remaining oil in the skillet. Cook the tuna, turning to brown all sides, to desired doneness, about two minutes for medium. Return the artichoke mixture to the skillet and toss. From: RealSimple ~~~ fish-poachedcod Poached Cod with Lemon and Capers 2 or 3 green onions, cut into 2 inch long pieces 1 Tbsp extra virgin olive oil 1 red onion, cut lengthwise into thin slices 2 Tbsp capers, drained well 1 carrot, cut into thin matchstick pieces 4 (4 oz.) cod fillets 2 lemons Heat oil in a deep skillet over medium heat. Add onion and sauté three minutes. Add capers and sauté one minute. Add carrot and cook two minutes. Stir in green onions. Spread vegetables evenly over bottom of skillet. Lay cod on the vegetables in skillet. Add a small amount of water just to cover the bottom of the skillet. Cover and cook until fish is just opaque in the center, about 10 minutes. Gently transfer fish to a serving platter. Top with vegetables and capers. Just before serving, squeeze the lemons over the entire dish. From Cooking the Whole Foods Way by Christina Pirello. ~~~ fish-dishwasher Dishwasher Poached Fish Trout or other fish olive oil (substituted for butter in original recipe) lemon juice Put each fish on a sheet of foil, add oil and lemon juice. Seal tightly. Place sealed packages in dishwasher, skip the detergent, and run through the entire cycle. Open foil and serve. From Thomas Lawton in Three Rivers Cookbook II ~~~ fish-poachedsalmon Poached Salmon Fillets Add to water, the following: lemon slices sliced onion carrots cut in 2 inch pieces celery pepper Cook for about 15-20 minutes. Reduce heat to simmer, add salmon fillet for about 6 minutes or maybe longer if a big piece. Serve vegetables with salmon, they are yummy. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] Adapted by Patti Vincent ~~~ fish-salmontomato Poached Salmon with Tomato, Caper and Scallion Sauce skinless salmon steaks chopped plum tomatoes (canned are fine) capers chopped scallions white onion garlic flat leaf parsley salt freshly ground pepper extra virgin olive oil lemon juice water Combine the ingredients in a bowl. Set aside at room temperature to allow the flavors to blend. Bring 3 cups of water to boil. Place skinless salmon steaks in briskly boiling water. Bring water back to a boil (this will take about 2 minutes). Turn off the heat (or slide the pan off the heat if you have an electric range) and let the salmon steep in the hot liquid for 5 minutes. Note: The steaks will be slightly underdone at this point. Adjust cooking time to accomodate the thickness of the steaks and personal taste preferences. Remove the steaks from the poaching liquid with a large spatula or skimmer, drain well and place each steak on a warm plate. Sponge up any liquid that collects around the steak with a paper towel and spoon the sauce over and around the steak. Serve immediately. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] ~~~ fish-tweedkettle Tweed Kettle (Poached Salmon) This dish is named after the famous Tweed River in which salmon abound. 1/4 cup fresh parsley 1 1/2 cups fish stock 1/2 teaspoon salt 1/2 teaspoon cracked black pepper pinch ground nutmeg 1/2 cup dry white wine 2 spring onions, finely chopped 4 salmon steaks, tail end 2 tablespoons finely chopped fresh parsley Finely chop fresh parsley. Combine stock, salt, pepper, nutmeg, wine and spring onions in shallow medium pan. Bring ingredients in pan slowly to boil; boil 1 minute. Place salmon in stock in a single layer. Simmer, covered, for 10 minutes. Remove salmon to serving plates with a slotted spoon; keep warm. Boil stock 1 minute further; add parsley. Spoon liquid over salmon, serve immediately. From Step By Step Scottish Cooking (The Hawthorne Series) by Jo Anne Calabria ~~~ fish-poachedswordfish Poached Swordfish with Lemon Parsley Sauce In a small bowl, combine extra virgin olive oil lemon juice minced flat leaf parsley salt and freshly ground black pepper. Set aside for no more than 30 minutes or the lemon juice will yellow the parsley. Bring 3-4 cups of water to a boil in a saucepan large enough to fit the fish pieces comfortably. Holding the fish with a slotted spoon or skimmer, lower gently into the pan and bring the water back to a boil. Reduce the heat to very low and poach the fish for 3-4 minutes until barely cooked through. Lift the fish from the water, drain thoroughly and arrange each fillet on a warm plate. Spoon the sauce over the fish and serve immediately. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] ~~~ fish-poachedtrout Trout Poached in Broth Sauté: chopped onion carrots sliced zucchini salt pepper in olive oil until softened. Sprinkle with minced fresh parsley. Cover vegetables with defatted chicken broth. Place trout fillets on top of the vegetables. Sprinkle scallion pieces on the top, cover and simmer until the fish is cooked. To serve, place the trout on the bottom of a bowl. Pile the vegetables on top of the fish, cover with the broth, sprinkle with chopped chives or fresh parsley and serve. Substitutions: Other vegetables to be substituted for or added to the those in the recipe could include leeks, shallots, red or green pepper slices, broccoli or anything else that's fresh the day you buy the fish. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] Adapted by Patti Vincent ~~~ fish-cajunbroiled Cajun-Style Broiled Swordfish 1 t paprika 4 swordfish steaks, 3/4" to 1" thick 1/2 t dried thyme 1/4 t garlic powder 1/4 t black pepper 1/4 t oregano 1/8 t ground red pepper 1/4 c lemon juice Thaw fish, if frozen. Rinse and pat dry with paper towels. For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl. Dip steaks in juice, then coat lightly with seasoning mixture. Preheat broiler. Spray unheated rack of pan with nonstick spray. Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2" thickness). Turn once during broiling time. From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead] ~~~ fish-broiledswordfish Broiled Lemon Swordfish Select pieces of fish about 1/2 pound each, no more than 1 inch thick. Preheat broiler. Brush fish with olive oil and sprinkle with salt and pepper. Place fish on a wire rack in an oven-safe dish. Broil four inches from heat source for 4 minutes. Turn over carefully and broil another 4 minutes. Meanwhile, combine olive oil lemon juice minced garlic capers lemon zest in a small pan. Place over low heat and cook until heated through. Place the fish on serving plates and spoon sauce on top. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] ~~~ fish-grilledtunaolive Grilled Tuna with Olive Relish Olive Relish 1/2 cup finely chopped fresh parsley 1/3 cup chopped pitted imported black olives, such as kalamata 1/4 cup finely chopped celery 1 small clove garlic, minced 1/2 teaspoon dried oregano 1 tablespoon lemon juice 1 teaspoon extra-virgin olive oil 1/8 teaspoon salt Freshly ground pepper, to taste Grilled Tuna 1 3/4 pounds tuna steak, trimmed and cut into 6 portions 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Lemon wedges, for garnish To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl. To grill tuna: Preheat grill to medium-high. Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges. Tip: Make Ahead Tip: The olive relish (Step 1) will keep for up to 1 hour. From: EatingWell: May/June 2008, September 1998, EatingWell for a Healthy Heart Cookbook (2008) ~~~ fish-grillfish Grilled Fish with Orange Salad 2 Tbsp finely chopped red onion pinch of crushed red pepper 2 Tbsp extra-virgin olive oil 2 tsp fresh lemon juice 1/2 tsp pepper 3 large navel oranges 8 oil-cured black olives, pitted and coarsely chopped 1/2 cup fresh mint leaves, chopped (2 Tbsp) 4 (1/2 inch thick) swordfish steaks, about 6 oz each With a sharp knife, peel oranges, making sure to remove the white pith. Holding oranges over a medium bowl, remove sections by cutting along membranes with a small knife, letting sections fall into bowl. Stir in the olives, mint, onion, crushed pepper, 1 Tbsp of the oil and the lemon juice. Refrigerate. Heat grill to HIGH and brush with about 1/2 of the oil. Brush swordfish with the other half, and sprinkle with pepper. Grill fish 2-3 minutes on each side, or just until cooked thru. Transfer fish to serving plates, top with the orange/olive/mint salad, and serve. From Woman's Day magazine 6/2/98 ~~~ fish-salmonspinach Salmon with Spinach Green Sauce Brush salmon fillet with olive oil and grill. Garnish with fresh dill and lemon juice. Sauce: In food processor mix spinach or watercress fresh parsley shallots lemon juice salt and pepper. Chill and serve as dip to accompany fish. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] ~~~ fish-fishburgers Fish Burgers These a really good cooked on the BBQ. I put them in the fridge for awhile before I cooked them, makes a nice change from beef burgers. 240g drained canned tuna 1/2 cup finely chopped onion 1/4 cup finely chopped red capsicum 1 egg, lightly beaten 1/4 cup finely chopped celery 1 tsp finely chopped fresh dill 3 tsp lemon juice 1 Tbs olive oil Combine all ingredients in a bowl. Form mixture into four equal patties. Heat oil on barbecue hot plate until hot. Barbecue tuna patties 8-10 minutes, turning once. From: Doreen Randal in rec.food.recipes on June 23, 1998. ~~~ fish-easystew Easy Fish and Tomato Stew 1 pound frozen fish, either cod, sole, halibut, or boston bluefish, thawed (chopped in 1 inch cubes) 1 tablespoons extra virgin olive oil 2 -3 garlic crushed gloves 1 large onion-sliced in 8'ths 2-3 tomatoes(sliced) 2-3 carrots diced 2-3 celery stalks diced 2-3 cups of tomatoe juice (add as much to make consistancy that you prefer) 1/4 cup chopped parsley (optional) Salt and pepper to taste In a non stick pain heat oil over medium heat, cook onion and garlic until softened about 5 minutes. Add celery, carrots, tomatoes, and tomato juice. Bring to a boil. Reduce heat and simmer for five minutes. Add fish and cook until fish is opaque 20-30 minutes. Add parsley and season to taste with salt and pepper. Can be served with a salad or other vegetable. From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere] Adapted by Patti Vincent ~~~ fish-burrida Burrida: A Fish Stew 4 to 5 pounds firm-fleshed assorted thick fish fillets, such as snapper, halibut cod and bluefish 3 Tbsp olive oil 1 medium onion, chopped 2 medium carrots, peeled and chopped 2 celery ribs, chopped 2 garlic cloves, chopped 2 flat anchovy fillets, finely chopped 1 8oz bottle clam juice 1 cup water 1/2 tsp pepper 2 Tbsp fresh chopped parsley 1 14 oz can Italian peeled tomatoes, drained and chopped Cut fish into 2" by 3" pieces and pat dry. In a nonreactive flameproof casserole large enough to hold all ingredients, heat oil over medium heat. Add onion and cook 2-3 minutes, Add carrots, celery and garlic, and cook until onions are just beginning to turn golden brown, 3-4 minutes. Stir in anchovies, clam juice, water and tomatoes. Bring to a boil over high heat, then reduce heat to medium and cook uncovered 10 minutes to combine flavors. Add fish to pan, and cover. Reduce heat to medium-low and simmer 15 minutes, or until fish is just opaque throughout. Season with pepper, remembering anchovies are salty. Sprinkle parsley over top and serve in warmed shallow soup bowls. From 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ fish-fishstew Fish Stew with Tahini, Coconut Milk, etc. (for one -- multiply freely for however many) 1 lb Halibut 2 cups water (or so?) 1/4 tsp salt (or to taste) 2 green onions 1 big tblsp sesame tahini 1/4 tsp shallot powder dash of white pepper 1/2 cup coconut milk (or more to taste) juice of 1 very small lemon 6 dashes grated allspice 4 dashes grated cardamom 6 dashes grated mustard seed three drops of hot pepper flavored sesame oil In a soup pot, bring fish, salt and water to a gentle boil. Reduce heat to a simmer. Add green onions. Add tahini, white pepper and shallot powder. Stir gently to mix well. You may need to pay special attention to getting the tahini stirred in as it can be pasty in texture. Simmer until fish is cooked through. In the last few minutes of simmering, add coconut milk and lemon juice; and, if desired, add water to get liquid to preferred consistancy. Add grated spices and hot pepper oil. Adjust spices to taste. Serve immediately. Notes on ingredients: Spices -- Most spices are grated because I avoid any that I think could potentially have some kind of flour in them. However, even if you aren't as strict about avoiding grains as I am, try them that way if you haven't yet. They taste so much better than the packaged kind, you won't believe it. Shallot powder is made from dried ground shallots (onion family) and can be found at Middle Eastern markets. Hot pepper flavored sesame oil can be found at Asian markets. Fish -- This calls for Halibut; but Cod or any white fish would do. I just throw it in the pot frozen. Take care not to overcook the fish. It is cooked through when it has gone completely opaque white and breaks up with a fork (no transparent spots). It gets tough if over-cooked. From: Katie Bretsch on the PaleoFood list. Posted 6 April 1999. ~~~ chicbak-lemonmarinated Lemon Marinated Chicken 2 large chicken breasts -- bone in and skin on 1/2 cup lemon juice 2 Tablespoons Dijon mustard 1 cup Extra Virgin Olive Oil Salt and Pepper Sprinkle chicken breast with salt and pepper. Combine all ingredients. Pour half over chicken and let sit for 2 hours or more, up to overnight in the fridge. Roast chicken breasts at 350 degrees F for 35 to 40 minutes. After it's cooked pour the other half of the marinade over the chicken. Cover and let sit for ten minutes. Slice it up and serve. Serves: 2 Recipe Notes: I give this recipe five stars. Also, this marinade is wonderful for fish as well as steak. Recipe By: Ina Garten, from: rec.food.recipes ~~~ chicbak-lebanesechicken Lebanese Chicken 3/4 c Lemon juice 8 lg Garlic clove(s), minced 2 tb Thyme, minced or 2 ts Dried thyme 1 tb Paprika 1 1/2 ts Ground cumin 3/4 ts Cayenne pepper 2 Chickens (3 lb ea) Split lengthwise, backbones Removed and discarded Lemon wedges to garnish. Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 425 F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately. From: Assouk.com: Free Lebanese Recipes ~~~ chicbak-northafricanroast North African Roast Chicken Thighs with Raisins, Almonds, and Apricots In this dish we see a commonly used technique for cooking with spices, which is to add them at the saute stage and sweat them to bring out their flavors. Serves 4 to 6 as entree 12 skinless chicken thighs (bones in) Salt and freshly cracked black pepper to taste 2 tablespoons virgin olive oil 1 yellow onion, thinly sliced 1 tablespoon minced garlic 2 small to medium-sized sweet potatoes, peeled and cut into bite-size chunks 1 tablespoon minced ginger 1 tablespoon ground cumin 1 tablespoon ground cinnamon 1 tablespoon ground coriander 1 teaspoon ground turmeric 1 teaspoon paprika 2 teaspoons salt 4 cups chicken stock 2 tablespoons lemon juice (about 1/2 lemon) 1/4 cup raisins 1/4 cup dried apricots, chopped 1/4 cup blanched almonds, roughly chopped 1 tablespoon minced fresh red or green chile pepper of your choice Heat the oven to 350°F. Sprinkle the chicken thighs with salt and pepper. In a large saute pan, heat the olive oil over medium heat until hot but not smoking; add the chicken thighs and cook, moving around every couple of minutes, until well browned on all sides, 5 to 7 minutes. Remove and set aside. Add the onion slices to the saute pan and saute over medium heat, stirring frequently, until they begin to brown, 5 to 7 minutes. Add the garlic and cook, stirring frequently, 1 additional minute. Add the sweet potatoes, ginger, spices, and salt and cook, still stirring frequently, for 1 more minute. Add the stock, reserved chicken thighs, and all the remaining ingredients and bring to a boil. Cover the saute pan, put it in the preheated oven, and cook until the chicken thighs are tender and cooked through, 20 to 25 minutes. Season with salt and pepper and serve. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ chicbak-thighslemongarlic Chicken Thighs with Lemon and Garlic Another good recipe for chicken is to place sliced lemons and peeled garlic cloves (lots of them) under the skin, put lemon halves and half an onion into the cavity. Perhaps rub chicken with dried thyme. Roast the chicken. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicbak-greekchicken Baked Greek Chicken 1 whole broiler/fryer chicken, about 5 lbs, cut in 6 pieces 3/4 tsp salt 2 lemons 3 cloves garlic, minced 1 Tbs fresh oregano, chopped 1/8 tsp black pepper 1 Tbs olive oil 1 fennel bulb (about 1-1/2 lbs) trimmed, cored and sliced 1/3 c pitted kalamata olives, halved Heat oven to 425 degrees. Pat chicken dry. Loosen skin and sprinkle 1/4 tsp salt under skin. Grate zest of 1 lemon, cut lemon in heal and juice. In small bowl, stir together 2 tsp of the zest, 2 Tbs of the lemon juice, remaining 1/2 tsp salt, the garlic, oregano and pepper. Tuck half of this mixture under skin of chicken. Cut peel off second lemon; chop fruit into pieces. Add olive oil to remaining herb mixture in the bowl. Toss with sliced fennel and chopped lemon. Transfer to a large baking dish. Top with chicken pieces and bake at 425 for 40 mins or till breast meat registers 160 degrees. Remove from oven. Sprinkle olives on top. Adapted from: GroupRecipes: Recipe Discovery. ~~~ chicbak-lagreque Chicken A La Greque 1 Tbsp dried oregano 1/4 tsp. pepper 1 chicken (3 pounds), cut up 1/4 cup olive oil 2 Tbsp lemon juice Preheat oven to 400F. Combine oregano and pepper in a small dish. Rub seasonings into chicken. Arrange in a 13 x 9 x 2 inch baking dish. Blend together olive oil and lemon juice. Pour over chicken pieces. Bake 40 minutes, until tender. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicbak-italian Italian Chicken 2 tbsp olive oil 2 tbsp lemon juice 1 clove garlic, crushed 1/4 tsp dried oregano 1/8 tsp pepper Mix all in a shallow dish. Add 4 pieces of chicken, turning to coat well. Cover and refrigerate for 8-12 hours, remember to turn it over occasionally. One hour before serving, heat oven to 450F. Line a baking sheet with foil, and put chicken on. Put pan in oven, reduce heat to 325F. Bake 35-45 minutes. From JoAnn Betten ~~~ chicbak-italian2 Italian Chicken 6 boneless, skinless chicken breast halves 1/2 cup homemade paleo Italian salad dressing (Water, lemon juice, oil, chopped bell peppers, and a various herbs and spices including oregano, garlic, fennel, dill and salt. Onion and garlic can also be used to intensify the dressing's flavour.) In a shallow dish, pour dressing over chicken. Cover and marinate in the refrigerator up to 3 hours. Remove from refrigerator, bake chicken in the marinade at 425 degrees for 20 minutes or until chicken is no longer pink. You can also grill this recipe, after marinating, discard marinade, and use another 1/4 cup of dressing to brush on chicken while cooking. Cook until chicken is no longer pink inside. From Pam at http://www.ilovejesus.com/lot/locarb/ [now dead] ~~~ chicbak-garlic Garlic Chicken 1/4 cup olive oil 1 large onion, diced pepper to taste juice of 2 lemons 2 large carrots, sliced 4 celery stalks, sliced 2 3-pound chickens, cut into pieces, no backs or wings 20-30 garlic cloves, unpeeled and left whole (yes, it said "twenty to thirty"!) Heat the oil in a frying pan. Add the onion, carrots and celery, stirring constantly, until they are soft. With a slotted spoon, transfer the vegetables to a casserole dish with a tight-fitting lid, or to a clay pot. lay the chicken pieces on top of the vegetables. Sprinkle with pepper and lemon juice. Put the garlic around and on the chicken pieces. Cover tightly, this is essential, because the chicken must cook in its own juices. Cook in a preheated 350F oven for 1 hour. Do not uncover until ready to serve. From: Nika Hazelton's Way with Vegetables ~~~ chicbak-bakedcoconut Chicken and Coconut 2 cups deboned chicken pieces 2 tsp chilli powder 2 eggs 2 cups shredded coconut Coconut oil, to cook Salt and pepper, to season First, preheat your oven, and prepare a lined baking tray, that has been oiled. Meanwhile, beat the eggs and keep aside. Add the chilli powder, salt and pepper to the coconut and mix well. Dry the pieces of chicken as thoroughly as you can, with a paper napkin. Dip the chicken pieces into the egg mixture, coating thoroughly, and then dredge them through the desiccated coconut. Place these in a prepared baking tray, drizzling a little oil over the top. Bake until golden brown, making sure to flip the pieces over, so as to cook both sides evenly. Season lightly before serving. From: NDTV ~~~ chicbak-stickyfiggychickie Sticky Figgy Chickie (Stuffed Chicken Breast) 1 chicken breast Kosher salt and freshly ground black pepper 2 tablespoons olive oil, divided 1 small link pork sausage, casing removed 1/2 cup roughly sliced mixed mushrooms 1/4 cup halved figs 1/8 cup honey or maple syrup Truffle oil, to taste Special equipment: Kitchen twine or toothpicks Preheat the oven to 350 degrees F. Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste. In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the sausage. Break up the sausage and cook until browned. Remove the sausage from the pan to a bowl. Add the mushrooms to the hot pan, season with salt, to taste and saute until soft. When soft, add the figs and saute for 2 to 3 minutes. Season with salt and pepper to taste, then remove from heat and cool. Add the sausage back into the pan and stir the mixture until combined. Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string or secure with toothpicks. Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven and pour off the grease from the pan. Brush the chicken with honey or maple syrup and truffle oil and serve. Recipe courtesy Brianna Jenkins Show: Food Network Star. Episode: Welcome to Los Angeles! Found at: Food Network ~~~ chicbak-jamaicanjerk Jamaican Jerk Chicken 2 tsp jerk seasoning paste 1/4 C olive oil 1/4 C arrowroot powder [makes it crispy, can be omitted] 3-4 lbs assorted chicken pieces Mix seasoning paste with oil to make a marinade. Rub the sauce into the chicken and marinate for a half hour (it doesn't take long). Spread out the arrowroot powder onto a plate and lightly dredge the marinated chicken pieces through the arrowroot. Bake or grill chicken as desired (I bake for approx 40 minutes at 350). By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ chicbak-thighswithflax Chicken Thighs with Flax Seed Coating My kids like it when I coat chicken thighs with ground up flax seeds (whole works also) and bake them. I usually make a coating of ground flax seed, garlic, salt, pepper, and sometimes oregano. You can alter the herbs to your liking. You can dip in egg first to get the coating to stick better. Bake at 350° for 20 min. turn over and cook another 20 minutes. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicbak-thighswithstacies Chicken Thighs with Stacie's Suggestions Along the same idea that Trish had, they can be cut into chicken fingers, coated with ground sesame seeds, baked and dipped into a sauce of some sort. I buy german mustard made with apple cider vinegar and mix it with "really raw" honey, equal parts. You could also toss the chicken fingers in an arrowroot/paprika/thyme/salt/pepper mixture, spray them with olive oil and bake until golden. These are fabulous with the honey mustard sauce. But arrowroot is very sticky to work with. You can also boil them and cube them, then toss them with some arugula, toasted walnuts, dried cherries, sliced celery and mayo (original recipe calls for bleu cheese dressing and a handful of roquefort cheese but mayo works fine.) Then serve this on a bed of fresh greens, with some freshly cracked pepper. Or, go the Thai route: chicken chunks, coconut milk, Thai curry powder, fish sauce and fresh basil, heat it all together and serve. (Bamboo shoots too if desired, though paleo objectionable.) By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicbak-thighswithpesto Chicken Thighs with Pesto Chicken is also quite nice with pesto. If the skin is attached, try working about a tablespoon of pesto in between the meat and the skin, before baking. (Pesto is easy to make paleo; just omit the cheese.) By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicbak-sagegarlicroasted Sage and Garlic Roasted Chicken one 4-5 lb. young chicken 1 Tbs. dried sage (dalmatian cut) 4-5 cloves garlic, peeled and halved lengthwise 1 Tbs. olive oil salt and pepper Preheat oven to 375. Wash chicken inside and out, pat dry with paper towels. In a small bowl, whisk together sage, oil, salt and pepper. Rub this mixture under the skin of the breast and on the skin all over the chicken. Insert garlic slices under the skin of the breast, drum and thigh. Place chicken, breast side down, on lightly greased pan. Roast for 30 minutes, then turn chicken breast side up and continue roasting until internal temperature reaches 180. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, May 2001 ~~~ chicbak-fruited Fruited Chicken Thighs 6 Tbsp olive oil 1 medium onion, chopped 1/4 cup finely chopped celery 1 garlic clove, minced 2 medium apples, cored and chopped 1/4 cup raisins 1/4 cup chopped walnuts 1 egg, beaten 8 large chicken thighs 1 tsp dried tarragon In a medium size frying pan, heat 2 Tbsp oil. Add onion, celery and garlic. Sauté about 3 minutes, until onion and celery are tender. Remove from heat and add apple, raisins, walnuts and eggs; mix well. Preheat oven to 350F. Prepare chicken thighs by pulling the skin away from the meat without removing it. Stuff apple mixture between the skin and meat. Arrange chicken pieces in a foil-lined 13" x 9" x 2" baking dish. In a small bowl, combine the remaining 4 tbsp olive oil with tarragon. Brush over chicken thighs. Bake, uncovered, basting every 15 minutes, for 1 hour, until chicken is tender. From 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicbak-rosemary Rosemary Chicken 1 fresh chicken 1 bunch of fresh rosemary 1 clove of garlic 1 whole onion 1 teaspoon kosher salt olive oil After proper cleansing, rub chicken with olive oil inside and out. Place rosemary inside chicken cavity with a whole peeled onion. Crush or squeeze garlic and rub over chicken or place slices under skin of breast. Sprinkle with salt and place in roasting pan. Cook at 300* for 3 hours. From: Trish Tipton on the PaleoFood list. Posted 1 Dec 1999. ~~~ chicbak-easybaked Easy Baked Chicken Take some chicken breasts, pound thin. Coat with pesto (sans parmesan), then coat with crushed macadamias. Bake about 1/2 hour at around 350 or so. From: JoAnn Betten ~~~ chicbak-veggiepackets Chicken Veggie Packets 4 boneless skinless chicken breast halves, about 1 pound 1/2 pound fresh mushrooms, sliced 1-1/2 cups baby carrots, halved lengthwise 1 cup frozen pearl onions, thawed 1/2 cup julienned sweet red pepper 1/4 teaspoon pepper 1 teaspoon dried thyme Flatten chicken breasts to 1/2 inch thickness; place each on a piece of heavy-duty foil, about 12"x12". Layer mushrooms, carrots, onions and red pepper over chicken, sprinkle with thyme and pepper. Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375F for 20 minutes, or until chicken juices run clear. Makes 4 servings. From: Edna Shaffer in Quick Cooking, J/F '99 ~~~ chicbak-mandarin Mandarin Chicken Salad 2 scallions, sliced 6 tbsp olive oil 1/4 tsp. pepper 1/2 cup coarsely chopped pecans 2 cups diced (1/2 inch) cooked chicken 1 bunch watercress, tough stems removed 1-11 oz. can mandarin oranges, rinsed well, drained and chilled 2 tbsp lemon or lime juice (substitute for red wine vinegar) Preheat oven to 325F. Spread out pecans on a small baking sheet. Bake for 10-15 minutes, until lightly toasted. In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans. Drizzle on oil, juice, and pepper. Toss to coat. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicbak-curry-braised Thai Curry-Braised Chicken The heat of this dish is controlled by the amount of curry paste used and is also flavored with coconut juice and ginger, giving it sweet and spicy tastes and lots of body. 4 ea. chicken leg 1 tbsp. olive oil 1 tsp. sea salt 1/2 tsp. freshly cracked black pepper 1/2 ea. onion, diced 1 tbsp. ginger, minced 1 ea. garlic clove, minced 1 tbsp. Thai Red Curry Paste, to taste (recipe) 1 1/2 cup homemade chicken broth 4 ea. baby bok choy 3/4 cup coconut milk 1 tbsp. fresh lime juice 1 tbsp. cilantro leaves, chopped 1. Preheat oven to 325 degrees F(165 C). Cut through the tip of the chicken leg knuckle; pull the skin up and gather it around the cut knuckle. Cut around the leg bone just below the gathered skin. Remove skin. Cut through the joint to separate the thigh and drumstick. 2. Heat the oil in a skillet with a tight-fitting lid over medium-low heat. Season the chicken with salt and pepper. Add chicken to the pan and sear on all sides. Remove chicken and keep warm. 3. Stir in onions, ginger, and garlic and saute until onions are translucent, about 4 minutes. Stir in curry paste and broth. Add the chicken back to the pan. Bring the broth to a simmer; cover and transfer to the oven. Cook the chicken, turning once, for 30 minutes. 4. Cut the bok choy stalks in half and place on a plate with a small amount of water and cover with plastic wrap. Microwave on high for 2 minutes. 5. Remove pan from the oven, remove chicken, and reserve. Bring cooking liquid to a simmer and stir in the coconut milk. Stir in lime juice and simmer for 2 minutes. Add the cilantro and return the chicken to the pan. 6. Place 2 bok choy halves, onto each plate. Portion 1 drumstick and 1 thigh on each plate. Spoon sauce over chicken and garnish with cilantro sprigs. Estimated Time: 45min. Number of Servings 4 Original recipe by: Digital Chef ~~~ chicbak-creole Prunes and Pepper Creole 1 cup chopped pitted prunes 1 cup hot chicken broth 2 Tbsp olive oil 1 chicken, 3 pounds, cut up 2 medium onions, chopped 1 medium green bell pepper, cut into 1" squares 1 garlic clove, chopped 1 can (16 oz) whole tomatoes, broken up 1/2 tsp dried basil 1/4 tsp pepper 1/4 dried thyme In a small bowl, combine prunes and chicken broth and set aside. Heat oil in a large frying pan over medium heat. Add chicken and cook, turning, until brown, about 10 minutes. Transfer chicken to a 13" x 9" x 2" baking dish. Preheat oven to 375F. Drain all but 2 Tbsp fat from pan. Add onions, green pepper and garlic. Cook, stirring, 5 minutes, until vegetables soften. Stir in tomatoes, basil, pepper and thyme. Bring to a boil and pour over chicken. Bake for 30 minutes. Pour prunes and broth over chicken, stirring to combine. Bake 15 minutes more, until chicken is tender. From 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicbak-country Country Captain Chicken 1 chicken (3 pounds) cut up 3 Tbsp olive oil 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 garlic clove, finely chopped 2 tsp. curry powder 1/4 tsp. pepper 1/4 tsp. mace 1 Tbsp chopped parsley 1/2 cup raisins 1 can (16 oz) whole tomatoes, cut up, with juices 1/4 cup slivered almonds, toasted, for garnish. Preheat oven to 350F. In a large Dutch oven, heat oil over med. heat. Add chicken and cook, turning, until brown, about 10 minutes. Remove chicken and set aside. To the same pan, add onion, bell peppers, and garlic. Cook until onion and peppers are tender, about 5 minutes. Add curry powder, pepper, and mace. Stir until well blended. Add tomatoes, parsley and raisins. Bring to a boil and return chicken to the pot. Reduce heat and simmer, partly covered, 30-40 minutes, until chicken is tender, Serve garnished with almonds. From 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicbak-cutlets Chicken Cutlets with Olives and Tomatoes Large Foil Pan Or Two 9 X 13 Pans, greased or lightly sprayed 6 skinless chicken breasts 6 cloves garlic, chopped 1 large onion, chopped 3 tablespoons extra virgin olive oil juice of 1 lemon 16 ounce can plum tomatoes, drained and chopped or equivalent amount of fresh plum tomatoes, blanched to remove skin and chopped 18 black olives, drained, pitted and chopped (about 1/2 can) 3 tablespoons fresh parsley, chopped fine (divided) 2 teaspoons fresh thyme (chopped) salt and freshly ground pepper to taste 375 F oven Marinate chicken in 2 tablespoons oil, lemon juice and salt and pepper for one hour, turning often. In a large skillet sauté garlic and onions in remaining 1 tablespoon olive oil. Add tomatoes and olives and sauté for 15 minutes, uncovered, stirring often. Add 1 tablespoon of the parsley and all of the thyme, stirring to combine. Place the chicken breasts in the prepared pans and cover with sautéed mixture. Sprinkle with remaining parsley. Bake for 35 - 40 minutes in a 375F. oven or until brown. Yield: 8 - 10 main course portions From: MS Dietary Home Page http://www.2x2.co.nz/ms/ ~~~ chicbak-bestwholechicken The Best Whole Chicken in a Crock Pot I've tried a ridiculous amount of crock pot recipes, and this is by far the best (and easiest) way to slow cook a whole chicken until it is falling-off-the bone delicious. And if you have a well-stocked spice cabinet you'll hardly have to buy anything to make this dish. 2 teaspoons paprika 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon thyme 1/2 teaspoon garlic powder 1/4 teaspoon cayenne (red) pepper 1/4 teaspoon black pepper 1 onion 1 large chicken Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 - 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Suggestion: Make homemade stock with the leftover bones. Comments: - I left it on low for about 8-8.5 hours and it turned out great! My chicken was a little over 6 lbs. From: 100 Days of Real Food ~~~ chicbak-erikscrockpot Erik's Crockpot Chicken One chicken (approx 1kg/a good 2 pounds) 3 limes or small lemons 1 large bell pepper/red, orange or yellow for colour About a dozen pickled chillies (I use what in Europe is known as "kebab-pepperoni's", they're medium-hot pepperfruits of the "Spanish pepper"-variety. I guess you could use pickled jalapenos, but these being too hot, I would use fewer, seed them and then make up for the lack of green with half a green bell pepper.) Fresh champignon de Paris-mushrooms to fill the pot up Paprika-powder/caraway-powder/black peppercorn-powder Quart the limes and squeeze them over the chicken in the pot, then stuff the chicken with the limes (any extras put around in the pot). Cut the pepperfruit into thin stripes and slice the mushrooms thickly - add to the pot with the chillies. Sprinkle the top of the chicken LIBERALLY with paprika and caraway (about 1 tbsp each, and peppercorns to taste). For best effect the chicken should be still half frozen (adding it's juices to the pot), thawed just enough to allow insertion of the lime-quarts. cook for 1h 45mins in the oven at 250 dgrs Celsius (482F). By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003 ~~~ chicbak-inapot Chicken In A Pot 3 lb whole chicken 2 carrots, sliced 2 onions, sliced 2 celery stalks with leaves, cut in 1 inch pieces 1 ts basil 1/2 ts salt 1/2 ts black pepper 1/2 c chlcken broth Put carrots, onions, and celery in bottom of crock-pot. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and cook until done-low 8 to 10 hours. (High 3 to 4 hours, using 1 cup water). Remove chicken and vegetables with spatula. Yield: 6 servings From: rec.food recipes archives ~~~ chicbak-crockpot Crock Pot Chicken 1 chicken 2 carrots, sliced thinly 2 md onions, sliced thinly 2 celery stalks with leaves, chopped 1/2 t salt 1/2 t black pepper 16 oz chicken broth 2 c water 1 t basil, crushed 1 t oraneno 1 t garlic powder In a slow cooker, put in half of the chicken broth. Place half of the carrots, celery and onions in the bottom. Place the chicken (back side down) in the slow cooker. Add remaining broth, vegetables, salt and pepper, basil, orageno and garlic. Place lid on cooker and cook on LOW heat for 7-10 hours or HIGH heat for 2 1/2 to 3 1/2 hours. Serves four. From: rec.food recipes archives Adapted by Patti Vincent ~~~ chicbak-sicilian Sicilian Hens 2 Cornish hens, thawed, halved 1/4 cup toasted sliced almonds 3 tbsp drained capers 3 tbsp chopped fresh parsley 1 garlic clove, chopped 1/2 tsp paprika 2 tsp olive oil 1/4 tsp salt 1/8 tsp pepper Chopped ripe olives In food processor fitted with metal blade, combine almonds, capers, parsley, garlic, paprika, oil, salt and pepper. Process until finely chopped but not puréed. Pat mixture on all sides of Cornish hens. Place on rack in slow cooker (crock pot). If all hens do not fit on rack, place 2 halves on rack; lightly cover with heavy-duty foil. Arrange remaining halves on top of foil. Cover and cook on LOW 7-8 hours. Sprinkle with chopped olives. Makes 4 servings. From: Jody on the celiac list ~~~ chicbak-slowsrilankan Slowcooker Sri Lankan Chicken 5 chicken breasts 1 medium white onion, diced 1 knob of ginger, grated (about 2 tbsp) 4 thai chilis (I used two jalapenos and two serranos) - thinly sliced 4 cloves garlic 1 tbsp coriander 1 tsp turmeric cayenne - a pinch if you like it mild up to 1/2 tbs to get it pretty fiery 1 tbsp curry powder (or 1/4 cup fresh curry leaves or 1 pandan leaf) 1 can coconut milk 2 tsp coconut oil 2 tbsp lemon juice Get a large skillet going over medium-high heat (I am using cast iron) and saute your onions, peppers, and garlic in 2tsp of coconut oil until the onion starts to become translucent. Now add your spices and keep cooking until it becomes very aromatic and gets a little bit of a toasted smell - this will greatly enhance the flavor and strength of the spices. Take your vegetable and spice mixture and scrape it into your slowcooker. Pour in one can of coconut milk and your lemon juice. Mix well. Place your chicken breasts in the mixture and ladle a bit of the sauce over the tops. Cook on low in your slowcooker for 6 hours, or on high for 4 hours. From: Adventures with Edna [archive.org] ~~~ chicbak-cacciatore Crockpot Chicken Cacciatore 1 lg. onion, thinly sliced 3 lbs. cut up chicken 2 (6 oz.) cans tomato paste (I prefer it with the same amount of tomato sauce instead) 4 oz. sliced mushrooms 1 tsp. salt 1 to 2 cloves garlic, minced 1 to 2 tsp. oregano 1/2 tsp. celery seed (I omit this) 1 bay leaf 1/2 cupwater Place onions in bottom of crock pot. Add chicken pieces. Stir together remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours; high 3 to 4 hours. From: matthewsma@aol.com (MatthewsMa) ~~~ chicbak-crockpotitalian Crockpot Italian Chicken 12 boneless, skinless chicken thighs, cut into 1-inch pieces 2 14.5 oz cans tomatoes with Italian herbs 2 cups cubed zucchini 1 cup pearl onions, peeled 1 cup baby carrots 2 tablespoons tomato paste 4 cloves garlic, chopped 1 teaspoon raw honey 1 teaspoon red pepper flakes Combine all ingredients in crockpot. Stir to mix. Cook on low setting 6 to 10 hours or until done. Adapted from arielle@taronga.com (Stephanie da Silva) in rec.food.recipes ~~~ chicbak-slowvindaloo Crock Pot Chicken Vindaloo 3 tablespoons lemon or lime juice 3 garlic cloves, minced 1 1/2 tablespoons fresh ginger 3/4 tablespoon curry powder 1 tablespoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon ground hot pepper 1 tablespoon mustard seeds 2 tablespoons olive oil 1 cup tomato sauce 1 cinnamon stick 1 small onion, chopped 3 boneless skinless chicken breast halves, quartered 2 tablespoons fresh parsley, chopped Purée first 10 ingredients in a blender. Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well. Add chicken and turn to cover. Cook on low for 5 hours. Sprinkle with chopped parsley before serving. By najwa. Adapted from Food.com ~~~ chicbak-slowlemonturmeric Spicy Lemon-Turmeric Chicken and Vegetables 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoons turmeric 1 teaspoon cayenne pepper 1 teaspoon salt 1 whole lemon 3 1/2 lb. broiler/fryer chicken, skinned and trimmed of excess fat, rinsed and patted dry 1 large onion, chopped 5 cloves garlic, chopped 1/2 cup chopped cilantro 1 pound carrots, chopped 2 red bell peppers, chopped 1 can (14 ounces) fire roasted crushed tomatoes 1 teaspoon extra virgin olive oil In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper and salt. Add the juice from one whole lemon (reserving the lemon rind) and mix well. Using your hands, apply the spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and half of the cilantro. Place the remaining onions, garlic and cilantro in the bottom of a 5 or 6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes. Stir in the extra virgin olive oil. Season with salt to taste. Place the chicken on top of the vegetables. Cover and cook on low for about 7 hours or on high for approximately 4 hours, or until the meat pulls easily away from the bones. Serve warm. From: Eat Clean Slow Cooker Recipes [archive.org] ~~~ chicgril-picante Grilled Picante Chicken 4 boneless, skinless chicken breasts 1 cup picante sauce Marinate chicken in picante sauce for about 5 hours in the refrigerator (or longer if desired). Place on grill when hot enough. Brush marinade on chicken, turn after five minutes and brush marinade on other side. Do not use the marinade after the first few minutes, because the marinade could contain raw chicken juices. Chicken takes about 15 minutes to cook, until no longer pink inside. From Pam at http://www.ilovejesus.com/lot/locarb/ [now dead] ~~~ chicgril-jamaican Grilled Jamacian Jerk Chicken 15 of your favorite fresh chile peppers (or equivalent) 2 tbsp dried rosemary 2 tbsp parsley, chopped 2 tbsp dried basil 2 tbsp dried thyme 2 tbsp mustard seeds 3 scallions, finely chopped 1 tsp salt 1 tsp black pepper juice of 2 limes 1/4 cup cheap yellow mustard 2 tbsp orange juice 6 chicken thighs, with legs attached Combine all the rub ingredients in a food processor, or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar. Cover the paste and let it sit in the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. (**NOTE** If you want to avoid making a fresh batch every time you make this dish, you can multiply the amount of paste easily. Don't worry about it going bad, since it keeps almost infinitely.) Rub the chicken thighs with paste and place them on the grill over very low heat. If you have a covered cooker, put the coals to one side and the chicken on the other, and cover. Cook about 1 hour without a cover or 1/2 hour if covered. The key here is to use a very low heat. You need to be patient and give yourself plenty of time. The chicken is technically done when the meat is opaque and the juices run clear. However, the ideal is about 10-15 minutes past that point, when the meat pulls away from the bone easily. It is very hard to overcook this. In fact you can only screw it up if you burn the paste by having the heat too high. The longer the chicken stays on the grill, the more superior the smoky flavor. After cooking, separate the leg from the thigh by cutting at the natural joint between them. Serve one leg or thigh per person accompanied by a few spoonfuls of Banana-guava ketchup. Serves 4 and as entree or 6 as a light meal. Origin: Cookbook Digest magazine, July/Aug 1991 ~~~ chicgril-crusted Spice-Crusted Chicken Breast 1 tbsp ground coriander 1 tbsp ground cumin 1 tsp freshly ground black pepper 4 boned and skinned chicken breast halves 2 tsp olive oil In a small dry skillet, over medium heat, toast coriander, cumin and pepper, stirring, for 45 seconds or until aromatic. Transfer to a small bowl and set aside. Preheat broiler. Lightly oil a broiler rack or coat it with cooking spray. Place chicken breasts between two pieces of plastic wrap; flatten the meat slightly with a rolling pin. Brush both sides of the chicken with oil, then coat with spice mixture and place on broiler rack. Broil until the chicken is no longer pink in the center, four to five minutes per side. ~~~ chicst-applechickenhash Apple and Chicken Hash 1 tablespoon olive oil, divided 1 cup chopped onion 2 medium, tart cooking apples, peeled, cored, and finely chopped (about 3 cups) 1 1/2 cups chopped skinless, boneless chicken 1 teaspoon chopped fresh sage 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and apples; sauté 7 minutes or until mixture begins to brown. Spoon into a large bowl. Add remaining ingredients; toss well to combine. Heat remaining 1 1/2 teaspoons oil in pan over medium heat. Add apple mixture, and pat into an even layer in pan. Cook, without stirring, for 2 minutes. Stir gently; cook an additional 2 minutes or until it begins to brown. Serve immediately. Adapted from: My Recipes: Cooking Light, Domenica Marchetti, October 2004 [archive.org] ~~~ chicst-ginger Sautéed Orange Chicken with Ginger 3 pounds chicken legs and/or thighs pepper 2 tbsp olive oil 2 cloves garlic, finely chopped 1 cup orange juice 2 navel oranges, peeled and sectioned 2 Tbsp minced fresh ginger 1 tsp dried basil 4 tsp lemon or lime juice (a substitute for vinegar in original recipe) Season chicken with pepper. In a large fry pan, heat oil over medium heat. Add chicken and cook, turning, until brown all over, about 10 minutes. Add garlic and cook for one minute. Pour orange juice over chicken. Add orange sections, ginger, lemon/lime juice, and basil. Stir well. Cover and simmer for about 30 minutes, until chicken is tender. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-spicedpp Spiced Chicken with Peaches and Pineapple Sauce 1 3-lb. chicken, cut up 1 8-oz can crushed pineapple 1 cup orange juice 1/2 cup raisins 1/2 cup sliced almonds 1/4 tsp cinnamon 1/4 tsp ground cloves pepper 1 pound of sliced puréed peaches, fresh, frozen or canned (if you use canned, rinse and drain them very well) In a large fry pan, combine chicken, pineapple orange juice, raisins, almonds, cinnamon, and cloves. Simmer, partly covered, for 45 minutes, turning chicken occasionally. Add peach purée to pan and stir until well blended. Simmer uncovered 15 minutes longer, until chicken is tender and sauce is slightly thickened. Season with pepper to taste. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-keylime Key Lime Chicken Breasts chicken breasts key lime to cover 1 tbs extra virgin olive oil a clove of minced garlic a few fresh torn basil leaves salt and pepper. Let marinate several hours or overnight if possible. Drain and either pan saute, grill, etc. As you saute and the chicken breasts are almost done, add some of the drained reserved marinade and let cook and bubble in the pan over the breasts until hot and bubbly. All the flavors blend so nicely. Note key lime juice is available in jars or may be available as fresh limes where you are and is more intense in flavor than the regular limes available in my opinion. From: Joan Ross in rec.food.cooking on Feb 13, 1999. ~~~ chicst-piquant Chicken Breasts Piquant 3/4 cup chicken stock or broth or bouillon juice of 1 lemon 1 clove garlic, crushed 1/8 tsp. pepper 1/2 tsp. dried onion 1 tsp. paprika 2 chicken breasts, split [opt. ingredient: coarsely grated ginger, mustard, oregano (if not sprinkling parsley)] Combine first 6 ingredients in skillet and bring to a boil. Add chicken, cover and simmer 15 minutes. Turn chicken over, and simmer 15 minutes longer, or until tender. Sprinkle with parsley. From: Joanne Taylor in the 3 Rivers Cookbook II. ~~~ chicst-zanzibar Zanzibar Chicken 3 pounds chicken thighs and/or drumsticks 2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 pepper 2 Tbsp olive oil 1 medium onion, chopped 1 garlic clove, crushed thru a press 3/4 cup orange juice 3 Tbsp raisins 1/3 cup slivered almonds Season chicken with the spices. In a large fry pan, heat oil over med-high heat. Add chicken, in batches if necessary, and cook, turning until browned, about 10 minutes. Remove and set aside. Add onion to pan. Cook until soft, about 3 minutes. Add garlic and cook 1 minute longer. Return chicken to pan. Add orange juice and raisins. Cover, reduce heat, and simmer 15 minutes, until chicken is tender. Garnish with almonds. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-lanancy Chicken à la Nancy 4 skinless boneless chicken breast halves 1/4 cup olive oil 1 garlic clove, finely chopped 1/2 pound mushrooms, sliced 1/2 lemon, thinly sliced 1/4 tsp pepper 1/4 tsp. oregano 1/2 cup chicken broth (substituted for dry white wine in original recipe) 1 tbsp arrowroot powder (substituted for flour in original recipe) 1 14 oz. can whole artichoke hearts, drained and quartered Pound chicken breasts to 1/4" thickness between sheets of plastic wrap or wax paper. Cut into 2 inch squares. In a large fry pan, heat oil over med. heat. Add chicken and cook 2-3 minutes a side, until tender and opaque. Remove chicken and keep warm. Add garlic, lemon and mushrooms to the same pan. Cook until tender, 3-5 minutes. Sprinkle with arrowroot powder, pepper and oregano. Cook, stirring, 1 minute. Add broth, and bring to a boil, stirring until mixture thickens. Add artichokes and return chicken to pan. Simmer 2 minutes, until heated through. From: Frank Perdue in 365 Ways to Cook Chicken ~~~ chicst-macnuggets Chicken Mac (couldn't resist) Nuggets 1 pound chicken breasts, tenders or thigh meat 2 large eggs 2 cups macadamia nut flour (approx. 150-175 grams) 1 1/2 tsp sea salt (we use a red variety from Hawaii. Table salt may be saltier so adjust accordingly) 1/2 tsp paprika 1 tsp herbs of choice (we like basil and parsley. You might also try marjoram, oregano, thyme...) oil for frying Crack eggs into a small bowl and beat slightly Mix together nut flour, salt and herbs in a medium bowl Pat chicken dry and cut into bite-sized pieces Coat chicken pieces in beaten egg, and allow excess to drip off. Place egg-coated pieces into nut mixture and coat thoroughly. Place on a plate while oil heats. Add about 1/4 inch of oil to a heavy frying pan and heat to medium or medium-high, depending on your stove. Fry coated pieces, probably in two batches, for a few minutes on each side or until golden and toasted. Remove cooked pieces to a clean, towel-lined plate and cook second batch. Notes: In every past attempt, the tasty coatings I created always either fell off when I flipped the pieces or burned in the bottom of the pan. This time, I used a slotted spoon and a chopstick, rather than tongs or a spatula, to flip the pieces and they turned out beautifully. Also, the second batch will cook more quickly than the first, so be ready! From: CaliMac Nut Company [archive.org] ~~~ chicst-moleverde Mole Verde Mexico is a country of thousands of delicious sauces and green mole (mole verde) is one of them. Traditionally, this is made with herbs and greens, while the sauce is known as "pipián" with nuggets and other ground seeds. This recipe uses both seeds (pumpkin seed) and green leaves. It requires many ingredients, but the technique is simple. 1 chicken Water 1 carrot 4 celery sticks 1 onion, peeled, halved 250g pumpkin seeds 1/2 large onion 3 garlic cloves 8 jalapeños chillies 1 can green tomatillos 1 head lettuce (romaine works well) Leaves of 1 bunch of radishes 1 large bunch fresh coriander 1 lime Put the chicken in a large pot and cover with water. Add the carrot, onion and celery and bring to a simmer. Cover the pan. Cook for around 1 hour 15 minutes (depending on the size of the chicken), until the chicken is cooked through. You might need to top the water up to keep the chicken submerged. Roast the pepitas for about 5 minutes (pumpkin seeds) in a dry pan on the hob or in the oven at 180°C on a baking tray with no oil. Once they're roasted, set aside to cool and place in a blender or food processor and grind to a fine powder. Wash and dry the lettuce leaves and radish leaves. Blend these with the coriander, tomatillos, chillies, onion and garlic, adding a ladle or two of the chicken stock from the pot to get a thick sauce. Put the mixture in a pan and add the pumpkin seed powder to achieve the consistency desired, adding more ladles of stock if necessary to keep the sauce runny. Stir until it thickens and add salt at the end. Remove the chicken from the pot and divide into individual servings: breast, wings, thighs. Serve a portion of the cooked chicken covered with the mole sauce and top with more fresh chopped coriander. Add a few drops of lime to finish. By Arturo Morales from Melbourne restaurant Los Amates Recipe from: SBS.com.au [archive.org] ~~~ chicst-chickensweetpotatoes Chicken and Sweet Potatoes With Shallots 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces salt and black pepper 4 tablespoons olive oil 4 boneless, skinless chicken breasts (each 6 ounces) 4 shallots, sliced into thin rings 2 tablespoons roughly chopped fresh rosemary Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve 1/4 cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates. Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes. Serve the chicken with the potatoes and drizzle with the shallot mixture. By Kate Merker, February, 2010 via RealSimple.com ~~~ chicst-africanwithsquash African-Style Chicken with Squash This recipe uses many of the flavors of East African cooking. We have provided a simple spice rub for everyday use, as well as a more authentic, more complex spice paste inspired by the classic berbere of Ethiopia. You might want to first try the simpler version, then make the East African mix when you feel like spending some time with your spices. With the chicken, squash, and ginger, this creates a one-pot dinner that is both earthy and rich; for a slightly sour finish, we throw some lemon juice in the pot, which I think works well with the ginger. Serves 4 as entrée. 3 tablespoons paprika 1 tablespoon cayenne pepper 1 tablespoon dry mustard 1 teaspoon ground cloves 1/4 cup oil (approximately) 1 3 1/2-pound chicken, cut into 8 pieces 2 large yellow onions, thinly sliced 2 tablespoons minced garlic 1 tablespoon minced ginger 1 butternut or 2 small acorn squash, peeled and cut in to small chunks 2 ripe tomatoes, diced small 1 1/2 quarts chicken stock 1/4 cup lemon juice (about 1 lemon) Salt and freshly cracked black pepper to taste 1. Make the spice rub: In a small bowl, combine all the ingredients and mix well. Rub the chicken pieces well with the spice mix, reserving about 1/4 cup. (You may substitute the more complex East African Spice Mix No. 3.) 2. Heat the oil in a large, wide stockpot over low heat until it is hot but not smoking. Add the chicken pieces and cook slowly (resisting the temptation to turn the heat to high, which would burn the spice rub) until well browned, 8 to 10 minutes, adding a bit more oil if needed. Remove and set aside. 3. Add the onions to the pan in which the chicken was cooked, turn the heat to medium high, and cook until soft, about 8 minutes. Add the garlic and ginger and cook, stiring occasionally, for 1 additional minute. 4. Add the squash, tomatoes, and chicken stock, along with the browned chicken, and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until a peek inside one of the chicken pieces shows no traces of pink. 5. Add the lemon juice, season with salt and pepper, and serve. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ chicst-thighswithsausage Chicken Thighs with Italian Sausage 1 lb cut-up sweet Italian sausage [check ingredients] olive oil about 6 chicken thighs nice-sized onion few cloves of garlic about 3/4 cup chicken stock or broth 1/2 cup red wine some marjoram, thyme, rosemary Brown sausage, remove from pan. Then, in a bit of olive oil, brown chicken thighs, remove from pan. Chop up onion and garlic. Cook until onion is soft. Add stock or broth and wine. Toss in some marjoram, thyme, rosemary. Then put the sausage and chicken thighs back. By JoAnn Betten. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicst-legswithdill Chicken Legs with Dill I sprinkle each with dill seasoning and black pepper and brown til golden in olive oil and then put a lid on and simmer until done. Lift lid, turn up the heat a bit to brown. OR you can use fresh dill and add it during the steaming part. Also good using rendered goose fat. (Save the bones for stock.) By Oliva. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicst-thighswithjudis Chicken Thighs with Judi's Suggestions I love chicken thighs, just fried in the pan with some Jse. mushrooms. I also make a lot of curry (Thai, Indian, Pakistani, Japanese) and spicy (Malaysian) dishes with them. I use a lot of ginger, garlic, onion, and chili peppers as the base. Fry the chicken pieces in it (use lots of coconut oil) Then I add the curry ingredients to fry. I buy them at an ethnic food store. I add honey and a little coconut milk. Last I add veggies. I like okra and carrots best. The indian curry also takes some tomato but sometimes I skip it. For the more Malaysian recipe, I marinate in advance the thighs in coriander, cumin, and a can of whole tomato. Do the garlic, ginger, chili, onion fry as above. Add the thighs and cook a bit, then bay leaf and honey. Followed by coconut milk. Followed by veggies. Or a Malaysian chili dish. Marinate the chicken in tumeric and salt to fry nicely. Fry it with garlic, onion, ginger, chili peppers. Add honey. Add a little tomato paste. I make these dishes also with fish, usually bonito because it stays firm. By Judi Presto. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicst-thighsmexican Chicken Thighs Mexican Chicken This is a fabulous dish because chipotle chiles are so delicious. I have used the kind con adobo (canned with a sauce) but there are non paleo ingredients in that by anyone's standards and I am avoiding tomato, so here I use dried chipotles. (Chipotles, by the way, are smoked jalapeno peppers.) 2 pounds chicken thighs, boneless/skinless 1/4 cup olive oil 1/4 cup water 2 onions (white or brown) peeled and quartered 8 - 10 green onions, peeled and rough chopped 3 cloves garlic, peeled and quartered 4 - 6 chipotle chiles, dried, (how much heat do you want?) 4 tspns of cumin seeds, briefly roasted in a pan, then ground (or pre-ground cumin) 8 black peppercorns salt 1/4 cup fresh, chopped cilantro (use the stems, leaves, everything) garnish: two red/yellow/orange bell peppers one onion for sautéed onion rings olive oil salt Heat olive oil in a dutch oven or similar pan over medium burner. Brown chicken thighs with salt and half the cumin. Then add a little water, cover and continue cooking until done. Meanwhile, put all the rest of the ingredients in a food processor and process until smooth. Remove the chicken when done, but leave the liquid. Boil until reduced to a thick syrup. On high heat, add the sauce from the food processor all at once. Cook on high, stirring constantly, for about 5 minutes. Lower the heat, add the chicken until hot. Add cilantro and serve with the garnish Delicious with greens such as kale, chard, etc. To make the garnish: heat broiler. Cut bell peppers into four surfaces. Put on aluminum foil and stick under broiler until blackened. Remove and wrap up in the foil. A few minutes later, open foil (careful -- hot!) and peel. Cut into slices Meanwhile, heat a bit of olive oil. Cut onion into rings. Toss in the olive oil until sautéed. Add the bell peppers. By Richard Geller. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicst-fajitasonsmashed Fajitas on Smashed Sweet Potato Marinate sliced chicken breast in jerk seasoning for at least one hour. Brown in skillet. Remove from skillet, saute sliced bell peppers, onions and mushrooms until just tender. Return chicken to skillet, warm through. Serve this atop a "smashed" baked sweet potato, or stuffed inside baked delicata squash, OR, if you want to be totally paleo, on top of a huge bed of lettuce. Serve with guacamole and sliced fresh scallions, and real ginger ale (none of that supermarket stuff). By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ chicst-bacony Bacony Chicken Thighs 2 pounds chicken thighs 1/4 pound bacon 1 cup chicken broth Cut bacon into 1" pieces. Cook in iron skillet til done. Remove bacon to drain. In same skillet over medim heat, cook the chicken in the bacon fat until brown on all sides, about 10 minutes. Spoon out the bacon grease. Pour in the broth, heat to boil, reduce heat to low, cover and simmer 20-30 minutes, until chicken is fork tender. Throw bacon back in, and you're done. From: JoAnn (jdynbttn) ~~~ chicst-sausage Sausage Chicken Thighs 1/2 pound sweet Italian sausage 2 pounds chicken thighs 1/4 tsp. pepper 1 medium chopped onion 2 garlic cloves, minced 1/2 tsp. rosemary 3/4 cup chicken broth Prick sausage all over with a fork, and cook in large skillet over medium heat until browned and cooked through, about 15 minutes. Remove from pan, and drain on paper towels. Sprinkle chicken with pepper, cook until browned on both sides, about 8 minutes. Remove chicken from pan. Then add onion and cook until tender, 5 minutes or so. Stir in garlic and rosemary, add broth. Cut the sausage into thirds, and put both the sausage and the chicken back into the pan. Simmer, covered, for 25-30 minutes. From: JoAnn (jdynbttn) ~~~ chicst-moroccan Moroccan Chicken 3 tbsp olive oil 1 chicken, 3 pounds, cut up 1 garlic clove, crushed 1/2 cinnamon stick 1/4 tsp ground saffron 1/4 tsp fresh ground pepper 1 pound small white onions, peeled 1/4 pound blanched almonds 2 tbsp chopped parsley In a large flameproof casserole, heat oil over medium heat. Add chicken. Cook, turning until brown on all sides, about 10 minutes. Add garlic, cinnamon, saffron and pepper; cook for 1 minute. Add onions, almonds, parsley, and 2 cups of water. Partly cover and simmer 30 minutes, until chicken is tender. Remove chicken to a servng platter. Spoon onions, almonds, and some sauce over chicken. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-crusty Crusty Chicken 4 oz. chicken 1 egg l-2 Tbsp. water 1/4-1/3 C nut flour pepper Crack egg into small bowl and beat egg. Add water to egg and beat both together. Add a little pepper to egg mixture and beat it. Place nut flour on a plate. Dip chicken in egg mixture, and dip moistened chicken in nut flour. Coat chicken with flour on both sides. For thicker coating, repeat above procedure. If egg is left, add nut flour until your batter is thick. Make a pancake out of it and place it in the same pan with chicken. From: Elaine at http://www.elainecase.com/eclowcarbrecipe.html Then bake it at 350F for 30-40 minutes. Or you could pan fry it in olive oil/bacon grease/lard/fat of choice, maybe 5 minutes on each side, depending on how thick the chicken was, and if you pounded it thin. ~~~ chicst-fingers Chicken Fingers A little while back someone posted a simple chicken finger recipe, using dried onions and sesame seeds for the breading. I tried a variation with dried garlic, pepper flakes, black pepper, sesame seeds, and egg for the first dipping. It was great! From: James Crocker Adapted by Patti Vincent ~~~ chicst-breaded "Breaded" Chicken Strips I made some chicken strips that I breaded with dried onions and sesame seeds. Just dip chicken (or whatever) in egg, then roll in a mixture of equal parts dried onion and sesame seeds. I fried them in olive oil, but I'm sure you could use side pork drippings. You can grind up the dried onions to make a flour and forget the sesame seeds if you didn't want it so crispy. From: Patti Vincent ~~~ chicst-cabbage Chicken Legs and Angel Hair Cabbage chicken legs green onion angel hair cabbage Cook some chicken legs in a bit of water until done. Then remove them from the pan. In the chicken broth add green onion and angel hair cabbage. Cook it until it is just soft not mush, add the chicken back on top. Easy. Can be topped with home made salsa. From: Patti Vincent ~~~ chicst-acharichickentikka Achari Chicken Tikka 250 grams chicken [boneless, if possible] leaf corriander, and curry leaves 1 tsp corriander powder 1 tsp garam masala 1 tsp ginger garlic paste 2 tbsp mustard paste 2 tbsp oil salt and red chilli powder to taste pinch turmeric 1 tsp lemon juice Add all ingredients to the chicken and soak for one hour. Take a frying pan and add little (2 tsp) of oil and add the soaked chicken and cook it as shallow fry, with a lid on the pan. Mix chicken often, otherwise it will roast one side only. After 15 minutes chicken will cook nicely and add corriander and curry leaves to it, and serve it hot. From: VahRehVah.com ~~~ chicst-indianchickenasparagus Indian-Spiced Chicken and Asparagus This easy chicken-and-asparagus sauté is boldly seasoned with aromatic cumin and fennel; the seeds are toasted in a skillet before grinding to bring out the most flavor. 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons fennel seeds 1 pound chicken tenders, cut into bite-size chunks 3/4 teaspoon salt, divided 2 tablespoons oil, divided 1 medium onion, chopped 3 cloves garlic, minced 1 small fresh chile, seeded and minced 1 tablespoon minced fresh ginger 1 1/2 bunches asparagus (about 1 1/2 pounds), woody ends trimmed, cut into 1-inch pieces 1/2 cup coconut milk (see Tip) 1/2 cup chopped fresh cilantro Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes. Finely grind in a spice grinder (such as a clean coffee grinder) or with a mortar and pestle. Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until browned, 3 to 4 minutes. Remove to a plate. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes. Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes more. Return the chicken and any accumulated juice to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, about 2 minutes more. Serve sprinkled with cilantro. Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth. From: EatingWell: Where Good Taste Meets Good Health - March/April 2011 ~~~ chicst-sweetpotatocococurry Chicken, Sweet Potato and Coconut Curry 1 tbs paleo oil 2 tsp mild curry paste (double this) 2 large boneless, skinless chicken breasts cut into bite-size pieces (I used thigh) 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces 1 medium-sized onion cut in eights (cut in half and quarter each half) 300ml chicken stock (1.5 cups) 400ml can coconut milk (14 oz can) Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and stir to coat in the paste, and then pour in the stock and coconut milk. Bring to the boil, and then simmer for 20 minutes. Season to taste before serving. Serves 2-4. Adapted from: BBC's Good Food With comments from sf in rec.food.cooking on Oct 9, 2011. ~~~ chicst-malaystyle Malay-Style Chicken Sweet Potato Stew with Coconut Milk, Ginger, and Chiles 1/2 cup arrowroot 1 teaspoon cinnamon 2 2 1/2 pound chickens, cut up 2 large yellow onions, thinly sliced 2 tablespoons minced garlic 2 tablespoons minced fresh chile of your choice 4 sweet potatoes, peeled and cut into large chunks 1/4 cup chopped fresh cilantro 1 teaspoon cayenne pepper 1 teaspoon ground cloves 1/2 cup oil (approx) 3 tablespoons minced ginger 5 tablespoons prepared curry powder 2 quarts chicken stock 1 cup unsweetened coconut milk 1. In a small bowl, combine the arrowroot, cayenne, cinnamon, and cloves and mix well. 2. Dredge the chicken pieces in the spiced arrowroot. In a large, wide stockpot, heat the oil over medium-high heat until hot but not smoking. Add the chicken pieces in a single layer, being careful not to crowd the pan--work in batches if necessary. Cook until well browned, 3 to 4 minutes per side. As the chicken is browned, remove to a platter. 3. Reduce the heat to medium, add the onions, and cook until they just begin to color, about 5 minutes. Add the ginger, garlic, curry powder, and chile and cook, stirring constantly, for 1 minute more. Add the stock, the browned chicken, and the sweet potatoes, return to a simmer, and cook for about an hour, covered, until a peek inside one of the pieces of chicken shows that it is cooked through. 4. Add the coconut milk and continue to cook for 1 minute. Remove from the heat, add the cilantro, mix well, and serve. Serves 6 to 8 as an entree. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby Adapted from: Bob Terwilliger in rec.food.cooking on June 4, 2009. ~~~ chicst-chickvegcurry Chicken-Vegetable Curry 1 family-size package boneless skinless chicken thighs (about 4 lbs?) 1 can coconut milk 1 onions, sliced 1 bunch broccoli, cut into chunks 2 large carrots, julienned 2 cloves garlic 1 t. minced fresh ginger 2 t. curry powder salt and freshly ground pepper optional: 1 can sliced bamboo shoots, rinsed and drained also: 1 cup peeled, seeded tomatoes, diced Cut chicken thighs into 1 and 1/2 inch chunks. Brown in coconut oil; set aside. Saute sliced onions in coconut oil until very soft, almost falling apart (15 min. or so). Meanwhile, steam carrots and broccoli until just begninning to get tender. Set aside. Add curry powder, garlic and ginger to onions in skillet. Saute for about 2 minutes, add coconut milk and simmer until is begins to thicken, about 2-3 minutes. Add remaining ingredients and simmer until vegetables are tender, stirring frequently, about 5 minutes. Garnish with fresh basil (NOT dried!!!), mint, or (not GRAP) raw cashews and serve with a good "cuppa" darjeeling. Note: You can make this recipe using shrimp instead of, or in addition to, the chicken. Add raw shrimp to curry in the last 2-3 minutes of cooking, curry is done when shrimp is pink. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ chicst-jamaicancurried Jamaican Curried Chicken Depending on where in Jamaica you ask how to make curried chicken, you will probably be told one of two techniques. The first is to rub the chicken with limes, dust with curry powder, and let the chicken sit overnight before cooking. The second is to sear the chicken before adding any of the other ingredients. Whichever technique you choose to employ, the addition of a whole Scotch bonnet pepper during the simmering will guarantee a spicy chicken. Enjoy. 2 3-pound chickens, cut into 8 pieces each Juice of 1 lime 1/4 cup coconut oil 3 garlic cloves, minced 3 scallions, chopped 1/2 teaspoon freshly ground black pepper 1 tablespoon Jamaican Curry Powder 1 teaspoon ground pimento (allspice) 3 thyme sprigs 1 ounce ginger root, peeled and finely diced 1 cup coconut milk 1 chayote squash, peeled 2 carrots, sliced 1/8-inch thick Either (1) soak the chicken with the lime juice, sprinkle with curry powder, and marinate the chicken overnight, or (2) sear the chicken in a hot pan, then remove it. Pour the lime juice over it, and set it aside. In a dutch oven heat the coconut oil. Add the garlic, scallions, black pepper, curry powder, pimento, thyme, and ginger, and cook till the scallion is bright green. Add the chicken (whether marinated or seared) and simmer it, covered, over low heat for about 10 minutes. Add the coconut milk, chayote, and carrots. Cook the mixture for 30 to 40 minutes, covered. Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ chicst-dorowat Doro Wat (Ethiopian chicken in red pepper paste) Doro wat is perhaps the best known food from Ethiopia and is often referred to as that country's national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavor. Doro wat is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking. Also spelled doro wot or doro wet. 4 to 6 servings 2 pounds Chicken legs and thighs, skinless 1 Lemon, juice only 2 teaspoom Salt 2 Onions, chopped 3 cloves Garlic, crushed 1 tablespoon Gingerroot, peeled and chopped 1/4 cup Oil or Ghee or Niter Kibbeh 2 tablespoons Paprika 1/4 to 1/2 cup Berberé paste 3/4 cup Water or stock 1/4 cup Red wine from 1 teaspoon Cayenne pepper Salt and pepper -- to taste 4 Hard-boiled eggs (optional) Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes. While the chicken is marinating, purée the onions, garlic and ginger in a food processor or blender. Add a little water if necessary. Heat the oil, butter or niter kibbeh in a large pot over medium flame. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Stir in the berberé paste and cook for another 2 to 3 minutes. Add the onion-garlic-ginger purée and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn. Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency. Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender. Adjust seasoning and serve hot with injera bread or rice. Variations Traditionally, the puréed onions are cooked first in a dry pan without any oil. The liquid evaporates out and they take on a unique toasted flavor. If you'd like to try this method, just make sure your flame isn't so high it burns the onions, and stir constantly. Then add the oil, ghee or niter kibbeh, paprika and the berberé and proceed with the recipe. Sik Sik Wat: Substitute 2 pounds of cubed stewing beef for the chicken. Vegetable Wat: Substitute 2 pounds of small zucchini, halved and quartered. Proceed with the recipe, but just cook long enough for the zucchini to be cooked through and soft. Doro Alich'a: Eliminate the paprika and berberé and substitute white wine for the red wine. Lamb or fish may also be substituted for the chicken in this recipe. Chicken breast can be used, but the result won't be as tender and moist. If you don't want to use red wine, just use a full cup of water or stock. From: Whats4Eats: International Recipes & Cooking Around The World ~~~ chicst-curryapple Chicken Curry with Apple 2 Tbsp olive oil 1 cup chopped onion 1 cup chopped peeled apple 1 can (16 oz) stewed tomatoes with own juice (or can of butternut squash) 1 cup chicken broth 1 tsp lemon juice 1 Tbsp curry powder or more to taste 4 cups chopped cooked chicken garnishes: toasted coconut, mandarin oranges, raisins, crumbled cooked bacon, mango chutney, chopped onion Heat oil in a large frying pan over medium heat. Add onion and cook until softened, about 3 minutes. Add apple, tomatoes and their juice, broth, lemon juice, and curry powder. Simmer, uncovered, 35 minutes. Add chicken and heat through, about 5 minutes. Serve with assorted garnishes on the side. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-special Special Chicken 1 3-lb. broiler-frying chicken, cut up pepper 1 large onion, chopped 1 Tbsp olive oil 1-2 tsp curry powder 1 cup apple juice 2 tsp lemon juice Season chicken. Sauté onion in oil. Allow to brown. Add curry powder and cook for 2 minutes with oil and onion. Push to one side and brown chicken in skillet. Add more oil if necessary. Add apple and lemon juices and simmer for 45 minutes. Sauce should be reduced and thickened slightly. From: Mrs. Donald J. King in Seasoned in Sewickley ~~~ chicst-roberts Robert's Indian Chicken Speakin' of Indian cookin', I love the local Indian stores. Curry and Garam Masala are like salt and pepper to me. Heat up some oil in the pan with 2 tblspn curry powder (not the type from normal grocery store). After it's hot, drop in a few pounds of chicken chunks. When dem lil' buggers are all slathered up with the curry-oil, let'm cook nice'n slow (so ya keep 'em soft). When theyre almost cooked through, sprinkle them _generously_ with Garam Masala. Finish cooking them, serve, enjoy, and think of me. hehe. Variation: drop in a cup of mixed veges with the whole mix while its cookin'. %lt;--extravagant, arent I? <;;^> From Robert aka "Chef No-Frills" ~~~ chicst-vindaloo Chicken Vindaloo Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. 1/3 cup lime or lemon juice 6 large garlic cloves, peeled 3 tablespoons chopped fresh ginger 1-1/2 tablespoons curry powder 2 teaspoons ground cumin 3/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon (generous) dried crushed red pepper 2 tablespoons yellow mustard seed 2 pounds skinless boneless chicken tighs (about 10), cut into 1-to 1-1/2" pieces 4 tablespoons olive oil 2 1/2 cups chopped onions 1 14 1/2- to 16-ounce can diced tomatoes in juice 1 cinnamon stick 1/2 cup chopped fresh cilantro Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well. Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes. Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve. Makes 4 Servings Courtesy of www.mustardstore.com [now defunct] ~~~ chicst-koftas Spicy Chicken Koftas 1 lb skinless boneless chicken, chopped 2 cloves garlic 1 inch piece ginger root grated 4 tsp garam masala pinch of turmeric 4 tbsp chopped cilantro 2 fresh green chillis, seeded half a green bell pepper one quarter small onion 6 tbsp olive oil lime wedges Put all ingredients except oil and lime into food processor or blender and until finely chopped. Shape into 16 balls. Heat oil in large skillet or Wok and fry koftas for 8 to 10 minutes turning to ensure even cooking. Drain and serve hot with lime wedges and/or paleo friendly salsa. Garam masala: Finely grind together 2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp black peppercorns, 2 tsp cloves, 1 tsp cardamom seeds, 2 dried bay leaves, I cinammon stick (3 inch) and 1 dried red chilli. Store in an airtight container and use within 3 weeks. From Amanda (ahl5 at Yale) ~~~ chicst-quickcurried Quick Curried Chicken Combine 2 tablespoons chopped garlic, 2 tablespoons curry powder, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper. Rub over 4 boneless, skinned chicken breast halves, lightly pounded thin. Sauté chicken in 1 tablespoon oil in a non-stick skillet, 4 minutes per side, until no longer pink in center. Remove to plate. Spread 1 tablespoon of your favorite chutney over each breast; cover. Add 1 bunch green onions, sliced in 1-inch pieces, to skillet; cook 3 minutes. Spoon onions over chicken. Adapted from Family Circle Nov. 98 ~~~ chicst-gulaiayam Coconut Milk Chicken Curry (Gulai Ayam) Penang, Malaysia (Nyonya) 900 g Chicken pieces; OR 675 g Chicken, boneless 1 tb Oil 2 Lemon grass stalks; I subbed 1/2 ts Lemon grass, powdered 8 oz Coconut milk 1 c Water 2 ts Salt 6 oz Coconut milk REMPEH (Curry Paste): 4 Chiles, red; dried; I subbed 1 ts Chile paste 1 Cinnamon stick; 2", I subbed 1/2 ts Cinnamon, ground 4 Cloves; I substituted 2 ds Cloves, ground 2 tb Coriander seed; I subbed 1/2 tb Coriander, ground 1 tb Cumin seed; I substituted 1/4 tb Cumin, ground 1 ts Fennel seed 1/2 ts Turmeric 225 g Shallots; peeled 1 Ginger, fresh; 1" piece: but 1/2 ts Ginger, ground is what Iused 2 lg Garlic cloves, crushed 5 Macadamia nuts, or candlenuts Optional 450 g Okra Soak chiles in warm water 10-15 minutes. Peel and finely chop ginger. Drain chiles and remove hard stems. Remove skin from chicken. Rinse chicken and chop with heavy cleaver into roughly 2" chunks. Cut lemon grass into 2" lengths and flatten with side of heavy knife. In small heavy skillet, dry-roast cinnamon, cloves, coriander, cumin, and fennel over medium heat, stirring constantly, until fragrant, 2-3 minutes. Remove from heat and pound until very fine, using mortar and pestle, or grind very fine in spice mill. Add turmeric and set aside. Grind drained chiles, shallots, ginger, garlic, and nuts to paste in food processor. Heat oil in large heavy saucepan over medium-high heat. Add chile paste and fry 4 minutes, stirring constantly. Add dried spice mixture and fry another minute, stirring constantly. Add chicken pieces and turn until chicken is well coated with curry paste. Add lemon grass, then add coconut milk and water. Bring to boil, then cover and simmer over medium heat until chicken is tender, approximately 40 minutes, stirring occasionally. (Boneless chicken will cook in about 30 minutes.) Add salt and remaining coconut milk and cook 5 minutes longer. Serve hot with Lacy Coconut Milk Pancakes and sliced cucumbers.` Alternatives: Gulai ayam is occasionally made with the addition of potatoes or okra. Potatoes are cut into 1/2" cubes; okra are left whole. Add with coconut milk and water. Sylvia's comments: I'm a lazy American, I couldn't see the point of using whole spices if I was just going to have to grind them. I replaced them with the indicated amounts of ground spices. Warning: roasting cinnamon produces very aromatic oils! The back of my throat reacted quite strongly. I substituted blanched almonds for the macadamias, which I didn't have. Something produced a bitter taste that I did not care for. I cut the water in half and would suggest skipping it completely unless you want a curry soup. Boneless chicken doesn't take anywhere NEAR 30 minutes! This had a lovely color and the sauce was great to dip the coconut milk pancakes or other bread into. I'd like to get rid of that bitter flavor and increase the chile paste next time, it was still a bit bland but the coconut milk taste completely disappeared. It also required too much equipment: small cast-iron skillet, bowl, small food processor, cutting board, big skillet for cooking. Typed by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com From: Henning Sponbiel in rec.food.cooking on Feb 16, 2000. ~~~ chicst-tomatosauce Chicken Hearts in Tomato Sauce 1 pkg Chicken Hearts 1/2 Can Tomato Sauce (I use the entire can) 2-3 cups water 6 tbs oil 1 large chopped onion 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/4 tsp oregano small piece of cinnamon stick (about 1/2 inch) OPTIONAL In pot, heat oil and simmer onions and chicken hearts until brown. Add tomato sauce and water. Add seasoning and bring to a boil. Boil for about 30 minutes or longer (until sauce is as thick as you want it). This recipe also works with giblets (which I prefer) or a combination of both. From: Maria Giannadakis at Dalhousie University ~~~ chicst-cacciatora Chicken Cacciatora 3 Tbsp olive oil 1 (3 pound) chicken, cut up, 1 medium onion, sliced 3 garlic cloves, minced 1/2 pound mushrooms, sliced 1 (16 oz) can tomatoes 1 (8 oz) can tomato sauce 1 tsp. dried oregano 1/2 tsp. pepper 1 large bell pepper, cut into 1 inch pieces In a large frying pan, heat oil over medium heat. Add chicken and brown on all sides, about 10 minutes. Remove and drain on paper towels. Add onion, garlic, mushrooms and bell pepper to pan and sauté until onions and pepper are softened, about 5 minutes. Add remaining ingredients. Stir well. Return chicken to pan. Bring to a boil, reduce heat. Cover and simmer 30 minutes, until chicken is tender. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-redpepper Chicken Breasts with Red Pepper Sauce 2 medium tomatoes, peeled, seeded and chopped 1 small onion, chopped 1 medium red bell pepper, chopped 1 tbsp fresh parsley, chopped 1 tbsp fresh basil, chopped, or 1/2 tsp dry basil 1/4 tsp dried thyme 1/4 tsp hot pepper sauce 1/4 tsp fresh ground pepper 4 skinless, boneless breast halves, pounded to 1/4" thickness 2 tbsp olive oil (substituted for butter in original recipe) 1/2 cup chicken broth (substituted for white wine in original recipe) Combine vegetables and spices in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes. Transfer to a food processor or blender, and purée until smooth. Pour into a small saucepan and keep warm over very low heat. In a large fry pan, heat oil. Add Chicken breasts, cook 3 minutes a side, until chicken turns white. Add broth, reduce heat and simmer 10 minutes. Spoon red pepper sauce on plates, and arrange chicken on top. Makes 4 servings. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-supreme Chicken Breasts Supreme 1 boneless chicken breast cut in half (2 pieces) 1 fresh lemon, juiced 2 tablespoons of fresh chopped Parsley (or 1 tablespoon dried) 2 tablespoons of olive oil Cut off fat and remove tendons from chicken breasts. Cut chicken into bite size pieces. Heat a skillet on medium high, add olive oil. When the pan and oil are hot, sauté chicken until just cooked through (chicken will spring back when pressed with finger). Add lemon juice and chopped parsley. Toss chicken with lemon, parsley and olive oil for one to two minutes. Serves 2. Adapted from Mary f. in rec.food.cooking on Dec 19, 1995 and Julia Child. ~~~ chicst-carrotsmushrooms Chicken with Carrots and Mushrooms 3 Tbsp olive oil 1 cup sliced carrots 1 chicken (3 pounds) cut up 3/4 tsp. dried thyme 1 can (28 oz) crushed tomatoes 1/2 pound mushrooms, sliced 1 medium onion, chopped 1 bay leaf pepper In a large fry pan or flameproof casserole, heat oil over medium heat. Add chicken and cook, turning, until brown all over, about 10 minutes. Remove and set aside. Add onion and carrots to pan and cook until onion is soft, about 3 minutes. Add tomatoes, mushrooms, thyme, bay leaf, and pepper to taste. Return chicken to pan. Reduce heat to medium-low, and simmer 30 minutes, until chicken is tender. Serve in bowls, serves 4. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-portuguese Poached Chicken Portuguese 2 tbsp olive oil 1 cup sliced scallions 2 garlic cloves, crushed 1/8 tsp hot pepper sauce 1 bay leaf 1/2 tsp ground cloves 4 medium tomatoes, peeled, seeded, chopped 1/8 tsp ground saffron (optional) 1/8 tsp ground pepper 1 tbsp lime juice (a substitute for red wine vinegar) 2 pounds skinless, boneless chicken breast halves In a large frying pan, heat oil over medium heat. Add scallions and cook until lightly browned, about 3 minutes. Add garlic and hot pepper sauce; cook 1 minute. Add tomatoes, juice, bay leaf, cloves, saffron, and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Place chicken on top of sauce, cover, and simmer 15-20 minutes, until chicken is tender and opaque. Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker. ~~~ chicst-skilletcacciatore Skillet Cacciatore Brown some chicken in olive oil and garlic, add unsweetened tomato sauce, a chopped pepper, a chopped onion, sliced mushrooms (canned work fine, if you like) some oregano, extra garlic. If you're one of the PaleoPeople who consider wine okay, a half a cup of red wine is good -- but it's not essential. Put a lid on it and simmer for 45 minutes or so. From Dana (dcarpend at kiva net) ~~~ chicst-spanishmeatballs Spanish Meatballs 1 lb. ground chicken (breast or thighs, I've even used turkey) 1/2 onion 1 clove garlic 1 slice bacon, cut into small cubes (10 minutes in the freezer makes it easier to slice) Olive oil Salt and pepper 2 c. tomato sauce Brown the bacon and drain over paper towels, cool. Saute the garlic and onion in the bacon fat for 5 minutes. Add the bacon, garlic, onion, salt and pepper to the ground chicken. Using your hands, mix thoroughly and form into ping-pong ball size balls. Heat a small amount of olive oil over high heat, once hot add meatballs and brown. Once browned, turn heat to medium and add the tomato sauce. Simmer until the meatballs are cooked through and the sauce is warm. Source: Emily Chalfant. From: TasteBook [Insecure link: https://www.tastebook.com/recipes/569047-Spanish-Meatballs] ~~~ gamebird-duckorangestirfry Duck and Orange Stir-fry Fat for cooking 1 roasted duck 1 sliced onion 2 cloves garlic, minced 2 tsp grated ginger 1 tbsp orange zest 2/3 cup orange juice 1/4 chicken stock 3 lb bok choy leaves 1 segmented orange Pick the meat from the roasted duck and cut the skin in thin slices for garnish at the end. Stir-fry the onion for 3 minutes with some cooking fat. Add the ginger and garlic and stir-fry for another minute or two. Add the orange juice, zest and stock and bring to a boil. Add the duck to the wok and let the whole preparation simmer for about 3 minutes. Remove the meat from the wok, add the bok choy and cook until just wilted. Serve the duck on a bed of bok choy and garnish with orange segments and crispy duck skin. From: FoodOnTheTable [Dead link: http://www.foodonthetable.com/recipes/358898-duck-orange-stir-fry] ~~~ gamebird-duckrillette Duck Rillette 2 lb Duck confit, picked and - bones discarded 1/4 c Minced onions 1 Tb Minced parsley 2 Tb Chopped garlic Olive oil Salt and black pepper 2 Tb Fat reserved from the - confit 5 lb domestic duck, deboned, - carcass removed and skin - intact SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA03 Format by Dave Drum - 01 November 98 Adapted by Patti Vincent ~~~ gamebird-longisland Long Island Roast Duckling For two basic recipes: one vertical for fat draining and the other a conventional roast, see the Wikibooks Cookbook: Long Island Roast Duckling ~~~ gamebird-goosewithprune Roast Goose with Prune, Apple and Apricot Stuffing 9 lb goose will serve 4-6 people 11 lb bird will serve 6-8 13 lb bird 8-9 people Before roasting, remove any surplus fat from inside the body cavity, then prick the skin, rub in salt and pepper and brush the goose lightly with oil. Put it, breast side up, on a rack in a roasting tin, to allow the fat to drain off and cover with foil. Alternatively, roast the bird on a bed of root vegetables, such as parsnips, celery, carrots or onions - the fat will fry and caramelise the vegetables, which can be served with the meat or puréed for use in a gravy or sauce. Roast the goose in an oven preheated to 180C/350F/Gas 4, allowing around 20 minutes per half-kilo/ 1 lb 2 oz, removing the foil for the last 30-40 minutes of cooking. As with turkeys, the neck end of the goose can be stuffed. - A fruit-based mixture is best to complement the rich meat. If you wish to stuff the body cavity, ensure that it is well washed out beforehand and that the stuffing is properly cooked through before serving. And don't pack the stuffing in too tightly, or it will be difficult for the heat to penetrate. Red cabbage is a traditional partner to goose, as are roasted winter root vegetables. 1 oven-ready goose, around 11 lb Goes with: Apple and Apricot Fruit Stuffing Forcemeat Stuffing Apple and Quince Sauce Prepare the fruit and forcemeat stuffings. Remove the excess fat from inside the goose. Put the forcemeat stuffing into the neck end, pressing it in firmly and then tucking the flap of skin neatly down around it. Secure firmly underneath with a skewer. Put the fruit stuffing into the body cavity. Season the goose and put on a trivet in a roasting tray. Cover and roast in an oven preheated to 350°F until tender, allowing 20-25 minutes per pound, removing the foil for the last 30-40 minutes of cooking. While the goose is cooking, make the applesauce. Serve hot or cold with the goose. From: Robin Cowdrey, posted to rec.food.recipes on 15-April-2000. ~~~ gamebird-goosewithchestnut Roast Goose with Chestnut Stuffing 1 leek, sliced 1 onion, quartered 6kg/12lb goose, with giblets salt and freshly ground pepper goose fat, for roasting For the gravy goose giblets 1 tbsp cornflour or arrowroot For stuffing recipe see: Chestnut Stuffing Preheat the oven to 200C/400F/Gas 4. Place the leek and onion into the goose cavity. Prick the skin of the goose all over with a fork and rub in the salt and freshly ground black pepper. Rub a little goose fat over the legs of the goose and cover them well with aluminium foil. Line a deep roasting dish with more aluminium foil, enough to make a parcel to enclose the goose. Sit the goose onto a wire rack in the roasting tin and cover with the aluminium foil. Transfer to the oven and roast for about 15 minutes per 450g/16oz plus an extra 20 minutes. (This 6kg/12lb goose will need about 3 1/2 hours.) After an hour of roasting, remove the foil cover and baste the goose with the juices collected. Check that the legs aren't burning and baste them too. Drain off any excess fat into a separate roasting tray. Return the goose to the oven to cook, repeating the basting every 30 minutes. Return the goose to the oven uncovered for the last 45 minutes of roasting, or until completely cooked through. Test the goose is cooked by piercing the thigh meat with a metal skewer. If the juices run clear the goose is ready. Remove from the oven and leave to rest in a warm place for 20 minutes before serving. For the gravy, place the goose giblets into a large saucepan filled with about 2.5litres/4 pints of water. Bring to the boil and simmer for three hours, then strain. Return the liquid to the saucepan and simmer. Add the cornflour or arrowroot and stir well to thicken. To serve, carve the goose and place onto warmed plates. Serve the stuffing alongside, with gravy poured over. Adapted from: BBC: Food Recipes [Dead link: https://www.bbc.com/food/recipes/roastgoosewithchestn_84779] ~~~ gamebird-guineawise Guinea Fowl from The Wise Encyclopedia GUINEA FOWL. Usually referred to as guinea hen, Numida meleagris, of North and West Africa, is related to the pheasants, and has been domesticated in most parts of the world. This bird was known to the ancients. The Greeks, Phoenicians and the Romans had it at their banquets, holding it in special favor. There are two species of guinea fowl--both coming from Africa--one having wattles of turquoise blue, and the other with wattles of tender pink. The plumage of both is slaty gray variegated with white spots. One writer relates: "Whence the ancient Latin and modern specific name meleagris, the spots being fancifully taken for the tears shed by the sisters of Meleager at his fate." The guinea is agile, and with its symmetrical form and sparkling feathers it is an ornamental bird. Its screech, however, adds nothing of beauty to the domestic scene, but its cry is often lost in the chorus of the clucking turkey and the brass bands of roosters. On our tables the guinea hen occupies a special place. The roast is indeed he favorite way to cook it, and it must be served with turnips. Select a young and tender bird, finely lard it or cover it with a thin sheet of pork fat and roast in a hot oven. Baste it with strictly fresh butter. Stuff with truffies for that extra savory flavor. For sheer goodness this tantalizing dish is the ultimate in pleasures of the eye and tongue. In Italy, especially in Messina, no Sunday dinner is complete without roast guinea hen accompanied by fresh soft figs and perfumed oranges. The eggs of the guinea hen are greatly esteemed in Europe but they are not in special favor in the United States. From The Wise Encyclopedia of Cookery, 1971. ~~~ gamebird-poachedpartridges Poached Partridges [England, 15th Century] 4 Marrow bones 2 lb To 2 1/2 lb partridge (or Quail) 6 Peppercorns Oil for frying 2 1/2 c Beef stock 1 c grape juice 1 c apple juice 1/4 ts Ground cloves 1/2 ts Mace 1/8 ts Saffron 1/2 ts Ginger 1 tb Parsley; freshly chopped Secure the cavities of the bird. Brown it in oil. Add the stock, juice, cloves, and mace. Simmer for 1 1/2 hours, or until tender. Remove the bird, carve, and keep warm. Add the saffron and ginger, simmer the sauce, letting it reduce somewhat, until it is well coloured by the saffron. Check the seasoning. Pour the sauce over the bird and sprinkle with freshly chopped parsley and serve. Adapted by Patti Vincent ~~~ gamebird-roastpheasant Roast Pheasant 1 two- to three-pound pheasant Salt and freshly ground black pepper to taste 1 bay leaf 1 clove garlic Few celery leaves 1 slice lemon 4 slices bacon 1. Preheat oven to moderate (350 degrees) 2. Sprinkle the pheasant inside and out with salt and pepper. Place the bay leaf, garlic, celery leaves and lemon in the cavity. Tie the legs together with string and turn the wings under. 3. Cover the breast with bacon. Place the pheasant, breast up, on a rack in a baking pan and roast until tender, about thirty minutes per pound, basting frequently with drippings. Sauce: Remove the pheasant to a warm serving platter and add one cup of broth to the pan. Stir over moderate heat, scraping loose the browned particles. Blend one tablespoons arrowroot with just enough water to combine and stir into the gravy bit by bit. When the gravy is thickened and smooth, add the cooked pheasant liver, finely chopped. 2 servings Posted to rec.food.recipes by Pat Gold on June 20, 1995. Adapted by Patti Vincent ~~~ gamebird-quailandgrape Quail and Grapes 6 jumbo quail, about 4 to 5 ounces each Salt and pepper 1 1/2 teaspoons grated garlic 6 large rosemary sprigs, plus 1/2 teaspoon chopped 6 large thyme sprigs, plus 1/2 teaspoon chopped 2 tablespoons olive oil 6 small red boiling onions (about 1/2 pound), peeled and quartered 1 teaspoon lemon juice 1 pound grapes, cut into 6 small clusters Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.) Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with lemon juice and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside. Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned. Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve. From: The New York Times ~~~ gamebird-quailfruitnut Quail with Fruit and Nut Stuffing 8 quail Salt and freshly ground black pepper 1-1/2 cups orange juice 1/2 cup raisins 3 cloves 1/2 cup dried coarsely chopped apricots 1/2 teaspoon powdered ginger 1 teaspoon grated orange peel 1 cup chopped pecans olive oil 1. Preheat oven to hot (450 degrees). 2. Wash and dry the quail. Sprinkle inside and out with salt and pepper. 3. In a saucepan combine the orange juice, raisins and cloves. Bring to a boil, reduce the heat and simmer five minutes. Strain the mixture, discarding the cloves and reserving the orange juice and raisins. 4. In a mixing bowl combine the raisins, apricots, ginger, orange peel, and the nuts. Mix well and use the mixture to stuff the quail. 5. Place the quail on a rack in a shallow open roasting pan and brush olive oil. Bake five minutes. Reduce the oven temperature to slow (300 degrees) and bake twenty-five minutes longer, basting frequently with the remaining orange juice. 6. Place the quail in a chafing dish. Season the liquid in the roasting pan with salt and pepper to taste and pour over the quail. When steam rises from the chafing dish, serve at once. 8 servings Posted to rec.food.recipes by Pat Gold on June 20, 1995. Adapted by Patti Vincent ~~~ gamebird-roastquail Roast Quail with Juniper Berries III 12 ea Quail, necks and feet removed 6 sl Pancetta, thin (Italian dry-cured unsmoked bacon) -- coarsely chopped OR 6 sl Bacon, coarsely chopped 12 ea Sage, leaves, fresh OR 1/2 ts Sage, dried 1/4 c Oil, olive 36 ea Juniper, berries, toasted in dry skillet for 5 minutes Salt (to taste) Pepper (to taste) 1/4 c Gin (optional) 1/2 c Wine, white, dry (optional) 2 c Stock, Veal toothpicks Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under. Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird. Sprinkle the cavity and outside of each bird with a little salt and pepper. Push each leg joint downward and fasten it to the carcass with a toothpick, pushing a toothpick through both legs. Heat the olive oil in a large heavy skillet over very high heat. Arrange birds in pan, breasts down. Saute, shaking pan occasionally until breasts are lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast 5 to 6 minutes. Use tongs to turn birds' breasts up and continue to roast until golden brown, about 6 minutes. Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the pan over medium-high heat. Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan. Add your stock and boil gently until reduced enough to coat a spoon lightly. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds. Serve immediately. Serves 6. Source: New York's Master Chefs, Bon Appétit Magazine, Written by Richard Sax, Photographs by Nancy McFarland; The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi From: Fred Ball, 13 Aug 98 ~~~ gamebird-plumquail Plum-Glazed Butterflied Quail 12 Quail; thawed if frozen 1/3 c maple syrup 1/4 ts Basil Leaves; dried Salt Pepper Rinse quail and pat dry. Cut through backbone of each bird with poultry shears or a knife. Place quail, skin-side up, on a flat surface and press down firmly, cracking bones slightly, until birds lie flat. In a 2 to 3 cup pan, add syrup, and basil; stir over low heat. Place birds, skin-side up, on a grill 4-6" above a solid bed of hot coals. Cook, turning occasionally, until skin is browned and breast meat is still pink at bone, (cut to test) 8-10 minutes total. During the last 5 minutes on the grill, baste with the syrup and basil mixture. Add salt and pepper to taste. Serves 4. Source: Unknown Typed by Katherine Smith Adapted by Patti Vincent ~~~ gamebird-quailgrapes Quail with White Grapes 4 Quail 1 tb Lemon juice 1/2 ts Salt White pepper to taste 1/4 c Olive oil 1/2 c Chicken broth 1 tb Lemon juice 1/4 c White grapes [seedless] 2 tb Toasted almonds [sliced] Rinse the birds and pat dry inside and out, then drizzle with 1 tb lemon juice and sprinkle with seasonings Let stand for 1 hour Sauté in oil in a saucepan 'til golden. Add broth and remaining lemon juice, cover and simmer for 20 min. add the grapes and almonds and cook for 5 more min. or until birds are tender... Source: Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin' cookbook re-typed with permission for you by Fred Goslin in Watertown, NY on Cyberealm BBS. home of KookNet at (315) 786-1120 Adapted by Patti Vincent ~~~ gamebird-quailmushroom Quail with Mushroom Duxelle 3 tb Olive oil 1 lb Wild mushrooms, cleaned, Stemmed, and chopped 1/4 c Minced shallots 2 tb Minced garlic 1 c Chicken broth Salt and black pepper 1 Deboned quail, carcass removed and skin intact SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA03 Format by Dave Drum - 01 November 98 Adapted by Patti Vincent ~~~ gamebird-smotheredquail Smothered Quail 6 Quail; cleaned Salt to taste Black pepper to taste 5 tb olive oil 2 tb arrowroot 2 1/2 c Chicken broth; boiling Juice from 1/2 a lemon Preheat the oven to 325 degrees. Sprinkle each quail inside and out with salt and pepper. Heat the oil in a skillet, preferably of black cast iron, and when it is quite hot, add the quail. Brown the birds on all sides, turning occasionally to brown evenly, about 5 minutes. Transfer the quail to a platter. Add arrowroot mixed with broth, stirring rapidly with a wire whisk until the sauce is thickened and smooth. Add the lemon juice. Return the quail to the skillet and turn them in the sauce. Cover with a tight-fitting lid. Place in the oven and bake 45 minutes or longer, or until the quail are thoroughly tender. From: "Phillip Waters" (muddy at ibm.Net) Adapted by Patti Vincent ~~~ gamebird-grilledquail Grilled Quail Salad with Provencal Vegetables & Lime Dressing For the quail: 4 boned quail [I didn't bone the quail. I just cut them in half.] 1 cup Lime Dressing Separate the quail legs from the breasts. [I did not do this. I just cut the quail in half.] arrange the pieces in a single layer in a bowl and drizzle with the Lime Dressing. Cover and refrigerate for 12 hours. [I marinated the quail for 7 hours and it tasted very good.] When ready to grill, prepare a charcoal fire and let it burn down to ashes, or preheat a broiler. Grill or broil the quail legs and breasts until medium rare, about 3 minutes on each side. Slice each breast crosswise into 3 pieces. [I didn't slice the breast since I didn't bone the quail. I served 2 quail halves, bone-in, on each plate.] Makes 4 appetizer servings From: French Food American Accent by Debra Ponzek via Kay in RFC ~~~ gamebird-friedquail Deep Fried Quail birds 8 cloves garlic 2 centers lemon grass 1 T black pepper (crushed) 1/4 cup olive oil This is rather low-rent, but my favorite quail dish is deep-fried. Take your birds and marinate them with garlic, lemon grass, black pepper (crushed) and oil overnight. Reduce marinade to a fine emulsion in a mortar and rub it into the quail (inside the body cavity, under the skins, etc.) Allow them to come to room temperature, dry them off, and then deep fry them in oil. They'll puff up and then deflate. Cook them to your taste (either very crispy or not so). I serve them Vietnamese-style with salt and pepper powder (roast white peppercorns with salt and some lemon zest, then crush) and limes. Squeeze the lime on the quail, dip in salt/pepper combo, and eat. They are great served with pickled carrots and daikon (again, Vietnamese-style). Your numbers may be slightly off. I would allow 3-4 quail per person (I tend to get very small birds). They are quite addictive served this way and you'll be surprised how many you end up eating (bones and all!) From: lapageria@aol.com in rec.food.cooking ~~~ gamebird-pigeonwise Pigeons/Squabs from The Wise Encyclopedia Young pigeons or squabs have light, red flesh upon the breast, and full, fresh-colored and moist legs. When the legs are thin and the breast very dark, the bird is old. The only difference between pigeons and squabs is that squabs are never more than four weeks old. At that age the flesh is milky and delicate, but once they have learned to leave the nest and have begun to walk or fly about a little, they lose the special squab characteristics, become lean, and are then pigeons. When purchasing squabs, look for plumpness and light flesh. See that there are no bruises. Squabs are on the market all year. The average weight per squab is one pound, while pigeons sometimes reach one and a half, even one and three-quarters pounds, and are less tender than squabs. Both pigeons and squabs may be broiled, roasted, served en casserole or potted. From The Wise Encyclopedia of Cookery, 1971. ~~~ gamebird-tenderloinsraspberrychipotle Turkey Tenderloins with Raspberry-Chipotle Sauce This is a recipe I modified for my kitchen from the book The Gourmet Prescription by D. Chud. The original recipe uses fructose in the sauce for which I have substituted honey, and the turkey in the original recipe is smoked (which seems so much more tasty if you have this option). Dr. Chud recommends the Camerons Stovetop Smoker, which I would very much like to try but haven't got a round to it yet. The turkey in my version is pan-roasted. 1 1/2 cups fresh or frozen raspberries (thawed if frozen) 2 Tbs. honey 1 Tbs. raspbberry or black currant vinegar 1 Tbs. water 1 Tbs. minced chipolte chile in adobo sauce, seeds and membranes removed 2 tsp. adobo sauce 1 1/3 pound turkey medallions (can use breast or tenderloins) arrowroot flour for dredging if desired 2 Tbs. coconut or other oil for cooking the turkey salt and freshly ground black pepper To make sauce, combine raspberries, honey, vinegar, water, chipolte and adobo sauce in a small nonreactive saucepan. Bring to a boil, reduce the heat, and simmer for about 5 minutes, stirring occasionally until the raspberries break down. Pass througha fine mesh sieve into a bowl. Work the berry mass vigorously with a wooden spoon to harvest all the pulp. Scrape into the bowl any pulp adhering to the underside of sieve. Set aside. Discard the residue inside the sieve. Reserve 1/2 cup of the sauce to be served with the turkey. Heat oil in a large, heavy-bottomed skillet. Mix arrowroot, salt and pepper and dredge turkey medallions in the flour mixture. Place in hot pan and saute until golden brown. Serve arranged on a platter with sauce drizzled over the top, and more sauce on the side. Leftovers are delicious in a baby spinach salad with some toasted walnuts. Use the sauce as the dressing. Maybe some fresh raspberries and blackberries for garnish. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ gamebird-holidayturkey Holiday Turkey 1 turkey, size does not matter, but I do prefer a small organic turkey. 1 pound non-cured bacon (optional, I've done with and without bacon) 1 onion, whole but peeled 1 sprig of fresh rosemary 1 bunch of fresh basil 2-4 bay leaves sea salt and pepper to taste After thawing turkey, rinse well in cool water and pat dry. Place in roasting pan. Stuff peeled onion into turkey with rosemary and basil. Lightly salt and pepper skin of turkey. Carefully lift up skin on the breast area, slide 1 or 2 bay leaves under the skin, as far down as you can without ripping skin, if using 2 on each side, make it about an inch or two apart. Next, wrap the entire top of the turkey in bacon. I just lay mine on top like a lattice. Criss crossing it. If I'm in a hurry, I just lay it on in strips. Cover with roasting pan lid, or foil if no lid is available. Now, I bake mine at 225° over night. But I have done it at 325° for 5 hours. The turkey is so juicy and moist and is oh so easy to take off the bones. **If doing a chicken, duck or any other small poultry, bake at 325° for 1 1/2 hours. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ gamebird-gardenburgers Garden Burgers 1 lb. ground dark turkey meat (fresh) 1 onion, minced 1 carrot, finely shredded 2 ribs celery, minced 1 red bell pepper, finely chopped 2 T dried dill 1 t dried cilantro 1 t dry mustard dash hot sauce (made with fruit vinegar) 2 T olive oil or other fat (coconut oil, goosefat) salt pepper optional: 1 beaten egg Mix vegetable ingredients in a medium bowl, adding optional egg if desired. Add olive oil, salt, pepper, herbs, and hot sauce. Mix well. Add meat, mix quickly to combine. With wet hands, form into patties and saute until thoroughly cooked. Serve hot, topped with fresh guacamole and tomato, or paleo mayo and paleo-friendly sprouts (such as broccoli or onion sprouts), or any way you like it. The dill and mustard give the burgers a taste reminiscent of McD's burgers with pickles and all. If you want to play with this flavor, serve with minced fresh onions and Ray's Mom's NeanderThin ketchup. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ gamebird-roastturkeychestnutstuffing Roast Turkey with Olde English Chestnut Stuffing 5-6 kg (11-13 lb) turkey, thawed if frozen 3 tbsp goose fat Fresh sage leaves, optional 10-12 rashers (slices) streaky bacon 1 onion and 1 carrot, peeled and roughly chopped 2 sticks celery, chopped 8-12 unpeeled shallots 18 cocktail sausages For stuffing recipe see Olde English Chestnut Stuffing For the gravy: About 600ml (1 pint) hot chicken stock 1-2 tsp cornflour [or arrowroot] 100ml (3 1/2 fl oz) Marsala, Madeira or sherry Pull any feathers out of the turkey, with tweezers. Wipe it with kitchen paper. Push just over half the stuffing into the neck end of the bird. Secure with 2 bamboo or metal skewers. Spoon the rest of the stuffing into a shallow, buttered baking dish and set aside until ready to cook. Weigh turkey and calculate the cooking time – about 3 1/2 hours in total (see Tip). Set the oven to Gas Mark 5 or 190°C (375°F). Rub the other lemon half over the turkey, squeezing out the juice as you go, and put both lemon shells inside the bird. Smear turkey breast and legs with goose fat or butter. Season and dot with sage leaves, if you like. Stretch bacon slices with the back of a knife. Overlap them in a lattice over the breast and secure with string. Tie the legs together. Put the bird in a large roasting tin, with the neck and heart pushed underneath the stuffed neck end, to keep it in shape. Roast, basting now and then with the cooking juices. After 1 hour, add the onion, carrot, celery and shallots to the tin and cover the whole tin with foil. Cook for another 2-2 1/2 hours, checking hourly. Take out shallots when they're cooked and set aside. Check the turkey is cooked by inserting a skewer into the thickest part of the thigh. The juices should run clear. If not, cook for another 15 mins, then test again. Put the bird on a warm serving platter, cover with foil and keep in a warm place for 20-30 mins before carving. Put the sausages in a small roasting tin, along with the dish of stuffing, and cook in the oven for 25-30 mins. To make the gravy: Transfer the onion, carrot and celery from the roasting tin to a pan, and pour the juices into a large jug, scraping all the crunchy bits from the tin into the pan. Leave cooking juices for 5-10 mins to settle, then pour off the fat into a small bowl. Add the juices to the pan along with some chicken stock and simmer for 10-15 mins until the vegetables are soft. Roughly mash the vegetables in the pan. Mix the cornflour with the fortified wine and whisk into the gravy. Boil for a few minutes until thickened. Strain into a jug, then pour into your gravy boat. Garnish turkey with bay leaves, if you like. Serve with the sausages, shallots and gravy. From: Goodtoknow: Recipes ~~~ game-alligatoretouffee Alligator Etouffee 1 lb alligator meat - cut in thin strips 1 cup olive oil 1/2 cup green onions - chopped 1/4 cup parsley - chopped 2 garlic cloves - minced 4 celery stalks - chopped 1 can tomatoes - (sorry folks, no size given) salt, cayenne and black pepper Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water. September, 1990 - Louisiana Conservationist Calendar Posted by Fred Towner to rec.food.recipes on March 8, 1998. ~~~ game-bbqalligator Barbecued Alligator Tail 1 4 Alligator tail steaks, about 3/4" thick Coconut milk diluted with half water for marinade 1/2 ts Fresh ground black pepper 1/4 ts Cayenne pepper 1 tb Rosemary Red pepper flakes In a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired. Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning. From: Art Barron Date: 08-13-93 From: Barry Weinstein Posted by Fred Towner to rec.food.recipes on March 8, 1998. Adapted by Patti Vincent ~~~ game-alligatorgarlicwine Alligator in Garlic-Wine Sauce 2 pounds meat (alligator, cut into cubes) 3 tablespoons fresh lime juice pepper salt coconut flour for dusting 2 tablespoons olive oil 1 tablespoon minced garlic 1/2 cup white wine Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate. Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve From: Yummly ~~~ game-grilledantelopesteak Grilled Antelope Steak 3 lbs antelope steak, cut 1 1/2 inches thick 3/4 cup fresh lemon juice 1/4 cup chopped onion 1/4 cup vegetable oil 1/4 teaspoon vegetable oil 1/4 teaspoon salt 1/4 teaspoon celery seed 1/4 teaspoon onion salt 1/4 teaspoon thyme (optional) 1/4 teaspoon rosemary 1/4 teaspoon oregano (optional) 2 cloves garlic, crushed In plastic bag or large shallow bowl, combine all ingredients except meat. Add meat and marinate 6-8 hours. Prepare barbeque for cooking. Place steak on rack 6 inches above hot coals. Grill 10-15 minutes, basting occasionally. Turn, continue basting, and grill 10-15 minutes longer for medium steak. Serves 6-8. By Iowahorse. From: Food.com ~~~ game-bearroast Bear Roast 4 lb Bear meat Pepper to taste Celery salt to taste 2 Garlic cloves 8 oz (piece) Salt pork Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350x until brown, basting with the reserved juices. Thicken the remaining juices for gravy. Yield: 12 servings From: Fred Towner in rec.food.recipes archives. Posted July 21, 1998. Adapted by Patti Vincent ~~~ game-grilledbuffalosteaks Grilled Buffalo Steaks Marinated in Red Wine 6 New York strip buffalo steaks, 6 to 8 ounces each Marinade: 1 1/2 cups green or gold-colored extra-virgin olive oil 3 garlic cloves, minced 3/4 cup dry red wine 1 teaspoon ground black pepper Marinade: Place the extra-virgin olive oil and garlic in a small bowl. Slowly add the red wine, whisking all the white with a wire whisk to form an emulsion. Add the pepper; mix well. (Marinade can be stored in a covered container in the refrigerator for up to 2 weeks.) Place the steaks in a non-aluminum pan and pour the marinade over, turning to coat each piece evenly. Marinate the steaks for at least 6 hours or overnight, turning several times. Drain steaks from marinade. Place steaks on barbecue grill 6" above a medium hot fire. Cook about 2 to 3 minutes per side, until medium rare. Remove from heat and let set stand 5 minutes before serving. From: Fossil Farms Recipe Book [archive.org] ~~~ game-elktenderloin Elk Tenderloin with Brandy Mustard Sauce 2 elk tenderloins, 8-10 oz each sliced bacon 1/2 c. sliced mushrooms 1 Tbsp Grey Poupon mustard 1/4 c. onion, finely diced 1/4 c. bell pepper, diced 1/2 c. brown gravy 1 clove garlic thyme ground black pepper Remove silverskin from tenderloins and rub meat with split garlic cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure. Place in hot frypan and saute until bacon is cooked. Note: tenderloins should not be cooked past medium rare. Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add mushrooms and saute until tender. Adapted from Bill Parton, Chef, Buckhorn Exchange Restaurant ~~~ game-emutips Tips for Cooking Emu Meat The tenderness and texture of emu meat enables it to be prepared in a variety of ways. It is best prepared lightly grilled or pan fried. Although emu meat has similar characteristics to lean beef, there are also some differences. Emu meat is very dark with little or no marbling. Since most fat is deposited in a layer between the meat and the hide, the meat has very little fat even on the outside of the cut. As emu meat is low in fat, it doesn't need to be cooked as long or with as high a temperature as most other meats. For grilling (broiling) a steak, move the griller rack down one notch from where you would grill beef. Turn the steak quicker than you would turn a beef steak. Emu is best when cooked rare to medium rare. Chopped or minced (ground) emu will cook faster than beef. Since it contains very little fat, it should be cooked at low temperatures. Shrinkage should be minimal due to the low fat content and slow cooking. From: Recipes Wiki ~~~ game-kangaroocurry Kangaroo Curry This recipe also works very well with other game meats or even beef or mutton. The curry sauce is quite flavorsome so the recipe is not suited to meats with a delicate flavour. I have tried and been disappointed with the results from lamb and veal. If you know your Indian cuisine, you will recognise this as a variation of a Rogan Josh. Start by roasting and grinding the spices: 5 tbsp whole coriander seeds 2 tbsp whole cumin seeds 1 tbsp black peppercorns 6 cardamon pods (or 1+1/2 tsp cardamon seeds) 2 tsp yellow mustard seeds (black seeds will suffice) 1 tsp whole cloves 1 tsp fennel seeds 1 inch of cinnamon stick, coarsely chopped 1/4 of a nutmeg dried hot chillis to taste (I recommend at least one good sized and very hot habanero chilli). Fresh chillis can also be used, but add them with the fresh ingredients below. Heat all these whole spices in a heavy pan (no oil, just a dry pan!) until they start to pop and change to a slightly darker colour. Let them cool and then grind them finely in a coffee grinder. I generally sift the ground spices through a strainer and either re-grind or discard the chaff. Other ingredients, in the order that you will need them: 6 tbsp extra virgin olive oil (less if you're using a fatty meat) 1 medium onion, finely chopped (this is optional, and I don't use it, but many people expect curries to taste like onion ;) 4 cloves of garlic, peeled and crushed a 2-inch piece of fresh ginger, grated a 3/4-inch piece of fresh tumeric, finely grated (or 1 tsp ground tumeric) 2 good sized tomatoes (or 4 roma tomatoes) peeled and chopped. 1 tsp sea salt 3 tbsp almond flour 1 kg (2.2 lbs) kangaroo or other game meat cut into 1" by 1/2" pieces 1 cup coconut milk or more if you like a creamy curry 1 cup well flavoured chicken stock 1 cup water Lots of vegetables. Heat the olive oil in a pan and add the garlic, onion, ginger and tumeric. Stir for a few minutes until it starts to stick together. Add the tomatoes and continue to fry until they turn into a paste. Add the salt, ground spices and almond flour and mix well. Add the meat to this paste and cook it stirring continuously until the meat has browned. Transfer the meat and curry paste to a casserole dish and add the coconut milk, chicken stock and water. Cook in a low oven (about 275°) for an hour. It should be simmering *very* gently. Add the vegetables and continue to cook until the vegetables are done, stirring occasionally. If the sauce starts to dry out, add a little more water. I use a selection of: carrots, cauliflower, green beans, pumpkin, sweet potato, peas, brocolli stems etc. Anything that can take a bit of cooking without falling apart. You could even add in okra, aubergine, zucchini or mushrooms a little later in the cooking process. By the time the vegetables are cooked the meat should be well done, to the point of starting to fall apart. The almond flour should have thickened the sauce so it's nice and creamy. If it's too runny, a little arrowroot will save the day, and remember to use less water next time. By Richard Archer. Posted to the PaleoRecipe Mailing List, Jan. 2002 ~~~ game-muskratstew Muskrat Stew 1 cleaned muskrat, chopped 4-5 scraped and cleaned yellow pond lily tubers Fistful of wild onions Cook muskrat in grease until browned. Add tubers and onions. Cover with water and cook slowly in a covered pot 6-8 hours. From Tom Kuhn, Native American archeologist ~~~ game-possum Possum Roast 1 possum, dressed 2 red pepper pods 1 tsp salt 1/4 tsp black pepper 1/8 tsp sage 2 tbsp lemon juice Place dressed possum in a kettle with the pepper pod. Cover with cold water and bring to a boil; simmer for 1 hr. Remove and place on a rack in a dutch oven or roasting pan. Add 1 cup of water. Sprinkle with salt, pepper, sage and lemon juice. Cover and cook over very low temp on top of stove or bake at 325 for 2 hrs or until the meat is crisp and brown. Transfer possum to a hot platter to serve. Adapted from: bbqman@ix.netcom.com (Larry Willrath) ~~~ game-ostrichsteaks Ostrich Steaks 2 Ostrich Filets 6 oz. Partially cook two slices of bacon or pancetta until slightly rendered. Wrap each filet with a strip of the bacon, fastening with a toothpick. Preset oven temperature to 250. On hot fire, heat up a cast-iron skillet, sprinkle a half teaspoon of kosher or sea salt and wait until the salt begins to smoke. Lightly pepper both sides of the filets and sear 1 minute per side and place skillet in the oven with a piece of foil loosely over the meat. Leave for 10 or 15 minutes. Meat will become evenly pink inside. Mushroom Sauce for Ostrich Steak Slice and saute four mushrooms and some finely chopped shallots or onion, until the mushroom begin to give up their liquid. Add 1/2 cup of red wine, salt, pepper and nutmeg, and simmer covered for two minutes. Serve over the filets. From: Ostrich Growers: Recipes for Cooking Ostrich [archive.org] ~~~ game-ostrichbits Ostrich Bits 1 lb. ostrich steak, cut into 3/4 inch cubes 1/4 c. lemon juice fajita spices Place all ingredients in a bowl. Toss together and chill for at least two hours or overnight. Arrange marinated meat on a heat safe dish so cubes are not touching each other. Broil for 4 minutes. Serve with toothpicks. Ostrich Bits is very flavorful and may be served with or without a variety of steak sauces. Makes: 35 pieces. From: American Ostrich Association [archive.org] ~~~ game-rabbitcacciatore Rabbit Cacciatore 3 tablespoons olive oil 1 3 1/4-pound frozen rabbit, thawed, cut into 8 pieces 5 garlic cloves, minced 1 pound tomatoes, chopped, with seeds and juices (about 2 1/2 cups) 1 1/3 cups dry white wine 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh rosemary Heat oil in heavy large pot over high heat. Sprinkle rabbit with pepper. Add rabbit to pot and sauté until browned on all sides, about 10 minutes. Add garlic; sauté 1 minute. Add tomatoes and wine. Bring to boil, scraping up any browned bits. Reduce heat to medium, cover and simmer until rabbit is cooked through, about 30 minutes. Using tongs, transfer rabbit pieces to plate. Add herbs to sauce in pot. Simmer until slightly reduced, about 5 minutes. Return rabbit to pot. Stir until heated through, about 3 minutes. From: Bon Appétit, May 2002 [archive.org] ~~~ game-braisedrabbitolives Braised Rabbit with Olives 1 2 1/2-pound rabbit, cut into 8 pieces 6 tablespoons olive oil 1 large red onion, thinly sliced 1 pound sweet potatoes, peeled, cut into 1-inch cubes 3 bell peppers, sliced 2 large tomatoes, chopped 1 1/4 cups sliced pitted brine-cured green olives 2 celery stalks, thinly sliced 1/3 cup drained capers 3 large garlic cloves, chopped 3 fresh thyme sprigs 1/4 cup apple cider vinegar 1/4 cup (or more) water Fresh Italian parsley sprigs Rinse rabbit and pat dry; sprinkle with coars pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm. From: Bon Appétit, May 2002 [archive.org] ~~~ game-rabbitfennel Rabbit Roasted with Sweet Fennel Preparation time: 30 minutes Cooking time: 2 hours Yield: 4 to 5 servings 2 1/2-2 3/4-pound rabbit, cut into 8 to 10 serving pieces 5 cloves garlic, peeled 2-inch sprig fresh rosemary or 1 1/2 teaspoons dried 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 bulbs fresh fennel, cored, cut into 1 1/2-inch wedges 1 large onion, cut into 1 1/2-inch wedges 3 ounces pancetta (unsmoked Italian bacon), minced 1 teaspoon fennel seed, coarsely ground 1/2 cup coarsely chopped fennel tops 1/4 cup extra-virgin olive oil 3/4 vegetable broth 1/2 cup low-sodium chicken stock 1. The night before cooking, rinse and dry the rabbit pieces. Use a mortar and pestle or a knife on a cutting board to make a paste of 2 garlic cloves, the rosemary, salt and pepper. Rub the paste over the rabbit pieces. Put them on a plate, cover lightly with plastic wrap and refrigerate. 2. Heat the oven to 350 degrees. Have ready a shallow roasting pan large enough to hold the rabbit in a single layer, with space for the vegetables. Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any seasoning rub that may have been left on the plate. Scatter the fennel, onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel tops over the rabbit. Sprinkle with the olive oil and a bit of salt and pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2 the broth and roast another 1 hour. Baste often, turning the pieces occasionally. Add a little water to the pan if the pan is dry. 3. Increase the heat to 450 degrees, cook until the rabbit is golden brown, about 10 minutes. Turn the rabbit and vegetable pieces and roast until golden on the other side, basting once with the pan juices, about 10 minutes. 4. Transfer the rabbit and vegetables to a heated platter and keep them warm in the turned off oven with the door open. Quickly make a pan sauce by setting the roasting pan over two stove burners turned to high. Add remaining 1/4 cup broth and the stock. Scrape up the brown glaze from the bottom of the roasting pan as the liquids boil down by about half, 3 to 5 minutes. Scatter the remaining fennel leaves over the rabbit. Pass the sauce with the rabbit at the table. From: japlady@nwu.edu (Rebecca Radnor) Adapted by Patti Vincent ~~~ game-herbrabbit Herb-Roasted Rabbit 2 TB Olive oil 1 Rabbit (about 2 1/2 lb), cut in 6-8 serving pieces. Salt and pepper to taste 1 md Onion; halved lengthwise and slivered 1 lg Clove garlic; minced 2/3 c chicken or vegetable broth 1/2 ts Rosemary; dried -=OR=- 1 ts Rosemary; fresh chopped 2 TB Flat-leafed parsley; chopped Preheat the oven to 350F. Place the oil in a large, heavy skillet over medium-high heat. Brown the rabbit pieces in batches until golden, about 5 to 7 minutes per side, sprinkling with salt and pepper. Place the browned rabbit into a shallow baking pan. Add the onion to the skillet and cool over low heat for 7 to 10 minutes to soften. Add the garlic and cook 2 minutes more, stirring. Add broth and raise the heat; bring to a boil, scraping up the browned bits on the bottom of the skillet. Reduce the heat; add the rosemary and cook sauce for 2 minutes longer. Pour the sauce over the rabbit and bake for 45 minutes. To serve, place rabbit pieces on a serving platter and pour all remaining pan juices over top. Sprinkle with chopped parsley and serve immediately. Serves 4. Source: Miami Herald Parade Magazine, 10/23/94 Typed by Michele From: Fred Towner in rec.food.recipes on Feb 22, 1998. Adapted by Patti Vincent ~~~ game-lagos Lagos/Kounelli Fournou (Baked Hare or Rabbit) [Greek] 1 Rabbit or hare -- cleaned and skinned 2 Celery stalks, with leaves, -- chopped 2 md Onions; chopped 1 Carrot; sliced 1/2 c Chopped fresh parsley 1 Bay leaf; crumbled 2 Sprigs fresh rosemary 6 Peppercorns; bruised 2 c chicken or vegetable broth 1/2 c apple juice olive oil Salt Freshly ground pepper 4 Fresh tomatoes; chopped -OR- 8 oz -Tomato sauce 3 Allspice berries After washing the rabbit or hare thoroughly and cutting into serving pieces, place in a large glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, broth, and apple juice and pouring over the meat. Cover and refrigerate for a day, turning the pieces over occasionally. On serving day, drain, reserving the marinade, and wipe dry. Transfer the marinade to a casserole and simmer for 15 minutes. While the marinade is cooking, heat the oil in a large frying pan, and when very hot sear the meat over high heat until it is reddened in color without browning. Remove from the heat, and with a spatula lift the rabbit or hare pieces into the simmering marinade. Taste for seasoning, then add the salt and pepper, tomatoes, and allspice. Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender and the sauce thickened. Source: The Food of Greece by Vilma Liacouras Chantiles Typed for you by Karen Mintzias From: Fred Towner in rec.food.recipes on Feb 22, 1998. Adapted by Patti Vincent ~~~ game-ciderrabbit Rabbit Marinated in Cider and Peppercorns 1 2-lb rabbit, cut into 6 serving pieces 1 cup apple cider 1 tsp dry mustard 2 Tbsp green peppercorns 1 1/2 Tbsp chopped fresh thyme leaves plus more for garnish OR 1 tsp dried 1 Tbsp crushed black peppercorns 1/2 tsp red-pepper flakes 2 tsp olive oil plus more for oiling roasting rack 1 firm apple, unpeeled 1 Tbsp fresh lemon juice 2 tsp butter 1/2 Tbsp pure maple syurp Place rabbit pieces in a nonaluminum shallow dish. In a small bowl, whisk together cider, mustard, green peppercorns, thyme, black peppercorns and red-pepper flakes and pour over the rabbit, turning to coat well. Cover and marinate in the refrigerator for 24 hours, turning occasionally. Preheat oven to 450 deg F. Brush marinade off the rabbit pieces, reserving it. Heat oil in a non-stick skillet over medium-heat, and sear the rabbit pieces for 1 to 2 minutes per side, or until lightly browned. Place them on a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting occasionally with the reserved marinade, until the juices run clear when the rabbit is pierced with a skewer. Meanwhile, core and slice apple into 1/2-inch slices. Toss with lemon juice. Heat one teaspoon oil in a nonstick skillet over medium heat. Add apples and maple syrup and cook for 3 to 4 minutes, or until golden, turning once. Arrange rabbit on a serving platter and garnish with apple slices and fresh thyme, if using. Serves 4. From: Campagne Restaurant in Seattle, Washington From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) Posted to rec.food.recipes by Emma Fernlund on March 1, 1998. Adapted by Patti Vincent ~~~ game-roastrabbit Roast Rabbit 1 rabbit; oven ready 4 rashers bacon Weigh the rabbit and calculate the cooking time allowing 15 minutes per 450g (1 lb) roasting time plus 15 minutes Stand in a roasting tin. Top with bacon. Roast at 220 C / 425 F / Gas 7 for 15 minutes. Reduce to 180 C / 350 F / Gas 4. Continue to roast for the required amount of time, basting frequently with juices. Accompany with gravy, cranberry sauce and vegetables. Yield: 4 servings By: The Dairy Book of Home Cookery: New Edition for the 90's Posted to rec.food.recipes by Helen Watson on March 13, 1998. Adapted by Patti Vincent ~~~ game-grilledrattlesnake Grilled Rattlesnake with Mojo Criollo It's so strange that I actually have some rattlesnake recipes! We actually cooked up a rattler at a friend's house (he lives way out in the Mojave desert of California and has tons of those things crawling around his yard). After cutting off its head and skinning and gutting it, we marinated the snake in Mojo Criollo, a Cuban marinating sauce consisting of lots of garlic and sour orange juice. We allowed it to marinate for a couple of hours, then we grilled it. Muy delicioso! I usually buy bottled Mojo in the store, but in the Marinade section is a recipe that's pretty close to the bottled version. From: Staca Hiatt in rec.food.recipes on Oct 29, 1998. ~~~ game-rattlesnakeprep Rattlesnake We usually add rattlesnake to chili. Treat rattlesnake as you would any quick-cooking white meat (i.e., chicken, shellfish). Of course, everyone will tell you it "tastes just like chicken". It is also very good deep fried in a simple "breading." You might try looking for fried alligator recipes too and adapt them for use with your snake. If your rattler is still alive or in one piece, the following directions for dressing rattlesnakes might be helpful: 1. Place dead rattlesnake on a cutting board and hold firmly behind the head. 2. Cut off head and rattles and discard. 3. Strip of skin and discard or save (for a hat band maybe?) 4. Make along slice along the underside and remove all internal organs. 5. Cut into chunks and refrigerate or freeze until ready to use. From: L Hodge in rec.food.cooking on July 28, 1998. ~~~ game-aalu Aalu obtain a seal scrape some seal fat scrape some seal meat cut up some ptarmigan intestines add seal blood to mix add the scraped fat and meat Serve as an appetizer along with the rest of the seal. The Inuit woman in the piece mentioned that seal eyeballs provide a good source of vitamin C, the seal brain, iron and protein and the liver, vitamin A. The meal will give you a lot of energy! From: Susan Carmack on the PaleoFood list. Posted 16 Feb 1999. ~~~ game-snailsinfo Snails Pull off the hard thin "skin" that covers the opening to the shell when the snail has retracted; cover it with a blob of side pork grease in which you have put parsley, garlic, chives or whatever; put it open side up in the oven for about 3 minutes, and serve. Sounds easy, but how keep it open side up? The French have special platters with 12 depressions in them which you drop them into; they also have special tongs to hold each one with while winkling out the succulent contents. Specialty cookware stores have both. From: Geoff Stanford Adapted by Patti Vincent ~~~ game-squirrelinfo Squirrel Most of the turn of the century and earlier cookbooks have squirrel recipes, and all of them suggest that cooking squirrel is quite similar to preparing and cooking rabbit. Grey squirrels and fox squirrels seem to be favored, and chefs are advised to not skin the animal until just prior to cooking. Posted to rec.food.recipes by gmehl@ptd.net on Jan 25, 1997. ~~~ game-bbqsquirrel Barbecued Squirrel Put some slices of fat bacon in a baking dish. Lay six squirrel on top of them and lay two slices of bacon on the top. Put them in a 350 degree oven for about 30 minutes or until done. When done remove the squirrel and bacon from baking dish and keep warm. Add to drippings, 1/2 cup water and 1 teaspoon arrowroot. Stir until thickened. Add 1 teaspoon bacon grease if desired and add some tomato or walnut catsup. Pour over the squirrel. From: Housekeeping in Old Virginia, 1879 Posted to rec.food.recipes by gmehl@ptd.net on Jan 25, 1997. Adapted by Patti Vincent ~~~ game-sweetsoursquirrel St. Clair's Sweet and Sour Squirrel 12 medium-size ground squirrels 1 large red pepper 1 bunch green onions olive oil 1/2 tsp. salt 1 (20 oz.) can pineapple chunks in juice 1/2 cup orange juice 2 Tbsp. tomato paste 1 tsp. arrowroot Skin and cut the squirrels. Chop off the squirrels heads and tails. Trim fat and remove the bones. Cut green onions diagonally into 1 inch pieces; slice red pepper into 1/2 inch thick slices. In a 12-inch skillet over medium heat, in 1 tablespoon olive oil, cook green onions and red pepper until tender-crisp; stir frequently. Remove to bowl. In same skillet over medium-high heat, Add 2 tablespoons oil, cook squirrel parts and salt. Cook the squirrel about 15 minutes. Drain any fat in skillet. In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks, 1/2 cup orange juice, tomato paste, and arrowroot. Stir mixture in the skillet with the squirrels, stirring to loosen any squirrel bits from the bottom of the skillet. Cook until mixture thickens slightly and coats the squirrel. Stir in green onion mixture, heat through. Makes 4 servings. From: Sony San Diego Family Cookbook (1992) (Contributed to the cookbook by: Janalee St. Clair) Posted to rec.food.recipes by Katrina Bugher on Jan 23, 1997. Adapted by Patti Vincent ~~~ game-barbecuedturtle Barbecued Turtle 1 turtle, cut into serving pieces 1 stalk celery, chopped 1 bell pepper, chopped 1 medium onion, chopped 1/2 tsp lemon or lime juice salt and pepper paleo bbq sauce Soak the turtle meat in salt water overnight or at least 1 hour. In a large pot, place the turtle meat, celery, pepper, onion and vinegar. Salt and pepper to taste. Cover with water and bring to a boil. Cover and simmer until meat is tender and ready to fall off the bone. Remove meat and place into a baking dish. Pour the bbq sauce over the top. Bake at 375 degrees until sauce starts to bubble. Reduce heat to 200 degrees and cook for 40 minutes. Baste often. From: BackwoodsBound.com ~~~ game-bbqvenison Barbecued Venison Steaks with Herbs 4 Venison Steaks (4 oz. each) Chopped rosemary 2 Tbsp Chopped garlic 2 Tbsp Chopped thyme 2 Tbsp Olive oil 1/4 cup pepper to taste For marinade, combine oil and herbs. Marinate venison for 4 hours in refrigerator, covered. Remove from marinade and shake off excess oil. Place venison on grill over just hot coals (but not flaming). Season with pepper and brush with marinade. Cook for 5 minutes turning once, or until medium rare. From www.foodcomm.com/recipes [archive.org] ~~~ game-roastvenison Roasted Venison the Easy Way Venison Roast, about 1 1/2 pounds Olive oil, enough to coat meat Heat roasting pan until hot. Add olive oil to coat and brown venison on each side. Cook in oven at 375F for 15-20 minutes or until medium rare. Let it stand for 5 minutes and carve into thin (1/2 inch thick) slices. Suggested Accompaniments: sautéed leeks with wild mushrooms. From www.foodcomm.com/recipes [archive.org] ~~~ game-grilledvenison Grilled Venison Brochettes Venison Leg or Shoulder Roast, 2 pounds 4 Baby artichokes, halved 2 Bell peppers (any color) 3/4 cup Olive oil 3 Tbsp Chopped fresh basil 2 Tbsp Lemon juice 1 Tbsp Red chili flakes Pepper to taste For marinade, combine olive oil, basil, lemon juice and chili flakes. Roast and peel peppers. Cut into 2-inch squares. For venison, cut venison roast in 1-1/2 inch cubes. Marinate venison and vegetables for 30 minutes. Thread skewer with venison and vegetables. Grill over high heat for 5-6 minutes, turning once. Venison should be rare. Brush with marinade just before serving. From www.foodcomm.com/recipes [archive.org] ~~~ game-italianvenison Venison - Italian-Style Pot Roast 3-4 lb venison pot roast 2 Tbsp fat pepper 1 8oz can tomato sauce 1 medium onion, chopped 1 c. celery, chopped 1 Tbsp. parsley, minced 2 tsp. oregano 1 clove garlic 1 c. dry red wine (i know wine isn't paleo- come up with a substitute) In Dutch oven, brown roast on all sides in fat. Add pepper to taste. Combine remaining ingredients, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Adapted from Theresa J. Farney, Colorodo Springs Sun ~~~ game-grilledvenison2 Venison Grilled Tenderloins Wash and trim the tenderloins well. Rub with white pepper and garlic. Make a sauce of Ray's Neanderthin Barbeque Sauce, honey and lemon pepper seasoning and marinate the tenderloins. Roll the tenderloin up in foil and place it on the back of the grill. Cook slowly at low flame. From Vance Persall ~~~ game-loinvenison Roast Loin of Venison 4 pounds boneless loin of venison, at room temperature 2 tablespoons olive oil 1 teaspoon freshly ground pepper 1/2 teaspoon finely chopped juniper berries Preheat the oven to 400F. Rub the venison with the olive oil, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Slice the venison thinly. Adapted from http://www.mcs.vuw.ac.nz/school/staff/Amy-Gale.html [now dead] ~~~ game-venisonpinenut Venison Roasted in a Pinenut Crust Venison hind leg (about 16cm x 16cm) Pinenuts, ground 1/2 cup Crushed garlic 1 tsp Coarse black pepper1 tsp Optional: Pitted figs - 6 Dried apricots - 6 Glacevginger, finely diced - 3 Ground allspice - 1/2 tsp Crushed juniper berries - 5 Combine crust ingredients and press onto top and side of meat. Transfer meat to a roasting dish and roast at 220C for about 12 minutes allowing minutes per centimetre depth of meat. Rest meat for 8-10 minutes before carving. Optional - The meat can be stuffed with the fruit mixture before coating with the crust. Carefully cut a pocket lengthwise in the venison using a long narrow knife taking care not to pierce the outer flesh. Dice dried fruits finely and combine with ginger, allspice, juniper berries and brandy. Fill cavity of meat with fruit mixture and secure cavity hole with toothpicks. To cook by microwave - This is best done without a nut coating. Stuff the meat. Brown well in a lightly oiled pan. Transfer the meat to a plate and cover loosely with a paper towel. Microwave at 100% power for 2 -3 minutes. Leave to stand for 8 minutes before slicing. From www.foodcomm.com/recipes [archive.org] ~~~ game-venisonchili Venison Chili One kilo of venison (about 2 pounds) or venison burger (cube the venison into small chunks about 1/2 inch to 1 inch square; if there are any bones, save to use in the chili to enrich the sauce) 2 large onions, sliced 10 cloves of garlic, finely minced One quart of chicken stock, preferably homemade without salt 4 Tablespoons of chili powder (use plain chili powder, without any salt or other spices in it - you may purchase this at a health food store with bins for spices) One Tablespoon ground cumin Two Tablespoons sweet red paprika One teaspoon of cayenne pepper Palmful of dried oregano (this is a couple of tablespoons or so) ground between your hands 3 bay leaves one teaspoon of kosher salt Note: This makes a sprightly but not firey chile. If you want to go for the burn, use hamburger or top round and add several jalapeno peppers, seeds and all. No point wasting good venison on fire, so use beef or pork. 1/4 cup olive oil [was other oil] Brown the venison in batches until brown on all sides. Remove to a dish. When all the venison is browned, saute the onions in the remaining oil. You want the onions to melt but not brown. When the onions have reached the melt stage (about 10 minutes) add the garlic. Don't let the garlic burn. Just let it scent up. Add the browned meat, the stock, the chili powder, cumin, cayenne, paprika, bay leaves, oregano, salt and stock. Bring to a boil. Reduce heat to a just barely simmering and cover. Simmer gently covered for 3 hours. The meat should be fork tender. Even though venison is very lean, the chili should be defatted. I do this by letting it cool and then refrigerating the chili overnight. The next day, I remove the fat. To serve, reheat. Taste for seasoning. Sometimes, I add a bit more cumin. Some like to thicken the chili with masa or fine corn meal. To do this, mix some about 1/4 cup fine corn meal with enough water to make a thin paste (no more than one cup of water). Add this quickly to the chili as it simmers, stir like crazy, or you may get lumps. If you use the masa, be sure to cook the chili for at least another 20 minutes or so, or it may taste pastey. Coleslaw would be the only salad I'd serve with this. If there's any chili left, and this should feed six adults, it freezes beautifully. Copyright Notice: (c) Susan Steinsapir, 1994. (hattie at netcom.com) This recipe may not be used in cookbooks, contests, or magazines without written permission. ~~~ game-venisongoulash Venison Goulash 2 pounds venison (any cut) cut into 1-1/2 inch cubes 3 tablespoons bacon fat 1 large onion, sliced or chopped fine 2 cloves garlic, chopped 1 tablespoon Hungarian paprika 1/2 cup red wine (optional) 1 quart boiling water or stock Salt to taste 1 small can tomato paste (no flavorings or salt) 1 cup coconut milk (optional) Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the coconut milk. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary. Just before serving, stir in the coconut milk. Serve with red cabbage cooked with apples. Serves 6 Posted to rec.food.recipes by Pat Gold on June 20, 1995. Adapted by Patti Vincent ~~~ game-pinetips Eastern Pine Tips with Venison Gather the pine trees spike-like flower clusters. Cook with chunks of venison or beef in a pot until meat is done. From Tom Kuhn, Native American archeologist ~~~ game-cookwholeboar How to Cook Whole Wild Boar Leg The easiest and best way to cook our wild boar leg is to roast it in the oven at a relatively low temperature for several hours until tender and properly cooked. You can also review our smoking tips to acheive a "pulled pork" version. Remove the leg from the vacuum packing and season to your taste. Place it in a roasting pan. Place bacon strips across the leg if desired. Put the pan in the center of the oven preheated to 250° F. After about 3 hours, check the internal temperature every 30 minutes with a meat thermometer pushed into the thickest part of the leg. Remove the leg from the oven when the internal temperature reaches 150° F. Let the meat "rest" for at least 10 minutes after removal from the oven before carving. Oven thermostats can vary considerably, but cooking times for a 4 to 6 pound leg will be about 4 to 5 hours. A larger leg will require a longer cooking period. Just be sure to cook to an internal temperature of 150° F. For a more brown appearance to the leg, set oven temperature to 400° F. at the start, allowing it to roast at 400° F. for a few minutes. After the leg is nicely browned, lower the temperature to 250° F. and cook as described above. After roasting the leg, pour the juices out of the roasting pan and scrape the pan to remove all the bits of spices which have dropped off of the meat during the cooking process. Skim off any excess grease. Combine these scrapings and juices in a sauce pan. Mix the powdered sauce mix with water according to the instructions on the packet and add to the contents of the pan. You can also add some red wine, sliced mushrooms, chopped onions, or any other ingredients you would like to experiment with. Bring this to a boil and then reduce the heat and allow the sauce to cook until it thickens to the consistency you want. Slice the roasted leg across the grain of the muscles (across the leg like a ham is sliced) in slices as thin a possible. Spread the slices on the plate and serve with a sauce drizzled across the top of the slices or serve separately. From: Broken Arrow Ranch ~~~ game-boarmangoavocado Wild Boar Tenderloin with Mango Avocado Chutney 4-8oz medallions of Boar tenderloin 2 ripe mango, peeled and diced to 1/4 inch cubes 2 ripe avocado peeled and diced to 1/4 inch cubes 1 medium onion peeled and diced 1 tablespoon honey 1 cup of orange juice In a medium sauce pan sauté the onion for 2 minutes until translucent, add avocado, mango and honey, and continue to cook for 2 minutes Add orange juice and reduce by half. In a hot sauté pan over high heat sear Boar on all sides for 2 minutes covered. Allow boar to rest one minute, season with salt and pepper. Slice boar and arrange in a circle on the plate. Fill the center with the chutney. Recipe by Chef Jeff Girard. From: Fossil Farms Recipe Book [archive.org] ~~~ game-yaktips Yak Cooking and Handling Tips Defrost meat. Do not attempt to cook frozen steaks on a high heat! Have meat at room temperature before cooking. Marinade steaks in olive oil and sprinkle with salt and lemon pepper to taste. (I particularly enjoy Tellicherry Black Pepper. Redmond Salt is my favorite salt.) Basic Braising: When braising, heat olive oil in pan, add finely chopped garlic or onion or leeks and then add steaks. Mushrooms are wonderful served over or with the yak steak. Braise, using a timer, until the blood just barely comes through to the upper part of the steak and then turn. Braise second side to the doneness you enjoy your steak, but avoid cooking until well done. Yak is best prepared to rare or at most medium rare. Depending on the thickness of the steak and the type of heat used, I use natural gas, one to two minutes each side cooks a good steak. When removed from the heat source, the steak will continue to cook in its own heat so be careful just how long you keep the steak over the heat and in the pan. Overdone or overcooked steaks can be dry. There are as many ways to prepare a steak as there are people and taste buds!! Yak is delicately flavored. Leeks,chili powder, fresh chiles, tomatoes, mushrooms can all be sautéed and served over or as a side to the yak steak. From: Taos Mountain Yak: Recipes ~~~ game-yakmushroommeatloaf Gluten Free Yak and Mushroom Meat Loaf 2 lbs. Ground Yak 1/2 tsp. ground pepper 1.5 tsp. salt/rub mix 1 egg 1 tsp. Mixed Herbs 1 minced onion 2 cups of Oyster Mushrooms oil for frying Mushrooms 1 tsp. Red Chile powder (optional) 1/2 tsp. Oregano 3 cloves garlic minced 1/2 cup Ketchup 1 Tbs. Honey Dash Tabasco sauce (optional) Mix altogether thoroughly. Sautee finely chopped Mushrooms in about 1 Tbs. oil. When ready, add to meat mix and continue to mix in thoroughly. Turn into loaf pan. Cook at 350F for 45 minutes approximately. From: Taos Mountain Yak: Recipes ~~~ game-ciderroastyak Cider Marinated Roast Yak 1 Yak roast, 3-4 lbs. rump, sirloin tip, or chuck, tied 2 c. apple cider 2/3 c. oil 1 tbsp. lemon juice 1/2 c. onion (1 med.), chopped 3 cloves garlic, unpeeled, smashed, but not completely crushed 1 bay leaf 1 tsp. each salt, thyme, whole allspice, dry mustard 1/2 tsp. pepper 2 tbsp. arrowroot Make about 2 dozen slits in the meat on the outside, 1 inch deep; place in glass or plastic bowl. Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard and pepper. Pour over meat. Cover, marinate in refrigerator for 4 hours or more. Remove roast from marinade. Place on roasting pan. Insert meat thermometer so it reaches the thickest part. Roast at 300 degrees until thermometer reaches 140 degrees, about 2 hours for rare meat (meat continues to cook after it is out of the oven). Remove onto warm platter. Strain marinade. Add marinade to the drippings, reserving 2 to 3 tablespoons of the marinade liquid to mix with arrowroot. Stir arrowroot into boiling liquid. Cook until thickened. Glaze roast with the sauce. Slice very thinly to serve. From: Taos Mountain Yak: Recipes ~~~ beef-juliasbrisket Julia's Beef Brisket This is my favorite meat recipe. I make a gravy with the juices from the pan. I use Rachel Matesz' bone broth, a bay leaf, and some kuzu or arrowroot for the gravy. The is so delicious cold the next day! 4 lbs. lean, flat 2-inch thick center-cut single brisket, most of the fat trimmed off 1 or 2 large garlic cloves, puréed' 1/2 tsp. salt 1/2 tsp. dried thyme 1/4 c. olive oil 1/8 tsp. freshly ground pepper 1 1/2 c. sliced onions 1 c. sliced carrots 2 c. fresh Italian plum tomatoes, cored and chopped Trim excess fat off the brisket, leaving 1/8-inch layer on the fatty side. Make a paste by mashing 1/2 teaspoon each of salt and thyme into the puréed garlic, using the flat side of a large kitchen knife to do the mashing. With salt-thyme-garlic mixture in a small bowl, beat in the oil and pepper. Spread this mixture over both sides of the brisket. Toss the vegetables in a large bowl with a little salt and thyme. Spread half of the vegetable mixture in the bottom of a roasting pan. Place beef, fat side up, on top of the vegetables. Cover with remaining vegetables. Cover the pan tightly with foil. This dish may be prepared to this point in advance and refrigerated. When ready to cook, place in a 300 degree oven. Baste with accumulated juices about every 1/2 hour. Cook for 3 to 4 hours, until a fork goes into the meat easily. (Note that brisket is never tender like steak, but should be pleasantly chewable and will have a real beefy flavor. Note that the meat can rest after cooking, from 1 to 24 hours or more.) Transfer meat with its vegetables to a smaller pot (it will have shrink). Degrease the juices and pour them over meat. If you are not serving the meat that day, chill it uncovered. When cooled, it may then be covered and kept under refrigeration for a day or two. To reheat, cover and put in a 350 degree oven for 20 minutes or so, basting two or three times with the juices. Remove meat with its vegetable topping to a carving board. Pour juices into a saucepan, degrease, and rapidly boil down almost to a syrup. Or, if you want more of a sauce, thicken the juice with 1 1/2 tablespoons cornstarch blended with 2 tablespoons wine or stock. Carve the meat across the grain into thin slanting slices. Accompany each serving with a spoonful or two of sauce and vegetables. Make 6 to 8 servings. Adapted from The Way to Cook by Julia Child. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ beef-infallible Infallible Rare Roast Beef (This really works!) 1 roast beef, with or without bones, ANY SIZE In the morning, preheat oven to 375F. Put roast in and cook for 1 hour. Turn off heat. Leave roast in oven. Do not open door. Thirty minutes before serving, turn oven back on to 375F. If you need the oven for something else, take it out to "rest" and cover with aluminum foil. Every slice is uniformly pink and gorgeous. The first few times you do this takes courage! From Barbara Blaxter in 3 Rivers Cookbook III ~~~ beef-potroast Pot Roast 2 medium onions, sliced 3 pound lean beef pot roast, rump roast or chuck shoulder 3 cups water Put onions and water into crock pot. Add roast, sprinkle with pepper, cook overnight or until tender. Or cook in a 325F oven in a covered roasting pan for 2-3 hours. ~~~ beef-italianroast Italian-Style Roast Beef 4-pound bottom round roast 2 large onions, sliced 3 cloves garlic, chopped 1 tablespoon garlic powder, plus more to taste 1 tablespoon oregano, plus more to taste 2 cups fresh baby carrots In Dutch oven, sear sides of roast over high heat until well browned. [Brown extensively to seal in the juices. Brown in a few Tbs. of oil in the dutch oven on medium high heat, on all sides.] Remove from pan and set aside. Lower heat to medium and add onion and garlic, cooking about 3 minutes until softened. Season meat with garlic powder and oregano and return to pan. Add one cup cold water to pan. Cover and cook on medium-low heat for about 3 1/2 hours. Add more water as needed to create a rich au jus. After the second hour, arrange baby carrots around the meat, seasoning with garlic powder and oregano to taste. When meat is tender, remove from meat, carrots and onions from pan. Put meat on a carving board and slice; place carrots in serving bowl with cooked onion. Serve with fresh green salad. Serves 10 to 12. From: ? ~~~ beef-lemonpotroast Lemon Pot Roast 2 1/2 lb chuck roast 1 1/2 c water 1/2 c lemon juice 1 onion, chopped 1 t salt 1 t celery seed 1 t onion powder 1/4 t black pepper 1/4 t marjoram, ground 1 ea garlic cloves, crushed 3 slices lemon Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover, refrigerate at least 4 or up to 24 hours. Remove roast from marinade, place in a roasting pan. Cover and bake at 325 degrees 1 1/2 to 2 hours, or until tender when pierced with fork. From: rec.food recipes archives Adapted by Patti Vincent ~~~ beef-brisket Brisket I use a heavy duty covered calphalon pot. Season with kosher salt and pepper and garlic and some chili powder, the sear and sear both sides with a super heating of the pot on the stovetop.Add water to half way up the brisket [with the fatty side down] and be careful of the eruption of steam this will release. Cover solidly and place in the oven @ 350 for 2 full hours, if you can stand to wait. After removing from the oven allow it to rest for 15 minutes then slice one way or the other depending on your preference for slices or nice stringy pieces. The liquids shouldn't be wasted. From: S.B. Feldman on the PaleoFood list. Posted 23 Jan 2000. ~~~ beef-santamariastyletritip Santa Maria Style Tri Tip Typically it is rubbed first with a mixture of salt, black pepper, and garlic salt, and then whatever other seasonings you want, and then barbecued over red oak wood. 1 Tri-tip roast, also known as triangle steak, a bottom sirloin cut (anywhere from 2 1/2 pounds to 4 pounds), look for one well-marbled with fat Santa Maria Rub (enough for a 4 pound roast) 1 Tbsp salt (way too much!) 1 Tbsp finely ground black pepper 1 Tbsp garlic powder 1 Tbsp onion powder 1 teaspoon cayenne pepper 1 Tbsp dried oregano 1 teaspoon dried rosemary (or fresh, finely minced) 1/2 teaspoon dried sage Mix the rub ingredients together in a bowl. Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor). Sprinkle the rub on the meat on all sides, and massage the rub into the meat. Cover the roast with foil or plastic wrap and let it sit at room temp for an hour to take the chill off and allow the rub to work its magic on the roast. Prepare your grill for hot direct heat on one side, and indirect heat on the other. (By the way, if you are working with a wood-fired grill, Santa Maria BBQ traditionally uses red oak wood.) Sear the roast for 3 to 4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur. Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack. If you are using a gas grill with a top rack, I recommend placing the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings. If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating. Try to maintain a grill temperature of 250°F to 300°F. Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut. Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat. Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 to 15 minutes. Slice across the grain to serve. More pictures on blog. From: Simply Recipes ~~~ beef-argentinegrilledtritip Argentine Grilled Tri-Tip 1/4 cup olive oil, plus more for oiling the grill 4 medium garlic cloves, finely chopped 1 tablespoon finely chopped rosemary leaves Juice of 1 medium lemon 1 (2-pound) beef tri-tip roast Salt Freshly ground black pepper Argentine Chimichurri Sauce, for serving Place the measured oil, garlic, rosemary, and lemon juice in a small, nonreactive bowl and stir to combine; set aside. Pat the tri-tip dry with paper towels. Rub a generous amount of salt and pepper all over the tri-tip, followed by the reserved marinade. Transfer the tri-tip to a baking sheet and let sit at room temperature while you prepare the grill. Fill a medium-sized chimney starter with lump charcoal (about 5 to 6 quarts). Crumple 2 to 3 pages of newspaper and place in the bottom of the chimney starter. Set the starter on the charcoal grate of the grill and light the newspaper. After about 10 minutes the coals should be red, with flames coming out of the top of the chimney starter. (If the charcoal doesn't light, you may have put too much newspaper under the starter—the flames need air to spread—so repeat lighting the newspaper.) Place the lit charcoal on one side of the grill, forming a mound. Place the cooking grate over the charcoal and let the grill preheat for about 15 minutes (the charcoal should have turned white and ashy by this point). Rub the grill grate with a towel dipped in olive oil. Place the tri-tip on the grill over the coals, cover the grill, and cook for 5 minutes. Rotate the tri-tip 90 degrees (keeping the meat over the coals), cover, and grill until the underside is deep brown and grill marks have appeared, about 5 to 6 minutes more. Flip the tri-tip and continue grilling over the coals, rotating 90 degrees once during the cooking time, until the meat is deep brown, grill marks have appeared, and the tri-tip has reached an internal temperature of 125°F (for medium rare) on an instant-read thermometer, about 10 to 12 minutes total. Transfer the meat to a cutting board, tent loosely with foil, and let rest for 10 minutes. Slice against the grain and serve with chimichurri. From: Chow.com [archive.org] ~~~ beef-grilledtritip Grilled Tri-Tip Tri-tip, a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. 4 pounds tri-tip roast 4 cloves garlic, peeled and very thinly sliced 2 tablespoons salt 1/3 cup black pepper 1/3 cup garlic powder Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic. Mix together salt, pepper, and garlic powder. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling. Preheat an outdoor grill for high heat. Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices. Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145°F for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing. Adapted from: All Recipes ~~~ beef-baconflanksteak Bacon Stuffed Flank Steak 1 1/2 lbs flank steaks, trimmed and pounded evenly to 1/2 inch thickness 1 teaspoon garlic salt pepper 8-10 slices bacon, cooked 2 tablespoons chopped parsley 1 onion, sliced 1/2 lb mushroom, sliced (about 8-12) Preheat broiler or prepare barbecue. Season steak with garlic salt and pepper. Score steak diagonally twice, reversing direction creating "x"s or crisscross pattern. Place bacon lengthwise over steak and sprinkle with parsley. Roll steak lengthwise, securing with toothpicks at 1-inch intervals. Broil or grill, turning frequently until browned on all sides and cooked to degree of doneness desired (20 minutes for med rare). While steak is grilling/broiling, cook mushroom and onion slices in bacon grease in same skillet for 15-20 minutes or until browned to desired doneness. When steak is done remove toothpicks and cut meat into eight 1-inch rounds and top with mushroom and onion slices. By ellie_. From: Food.com ~~~ beef-matambre Matambre - Argentine Rolled, Stuffed Flank Steak 2 (2 lb) flank steaks 1/2 cup red wine vinegar 1 teaspoon finely chopped garlic 1 teaspoon dried thyme 3 cups beef stock 1 -3 cup cold water THE STUFFING 1/2 lb fresh spinach, washed, drained, and trimmed of stems 8 carrots, scraped, cooked, 6 to 8 inches long 4 hard-boiled eggs, cut into quarters lengthwise 1 large onion, sliced into rings 1/4 cup fresh parsley, finely chopped ground black pepper (to taste) 1 tablespoon coarse salt Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side. Pound the steaks between plastic wrap to flatten them further. Trim of all sinew and fat. Lay one steak cut side up on a 12x18-inch jelly-roll pan. Sprinkle with half the vinegar, half the garlic, and half the thyme. Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme. Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator. Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches. Pound the overlapping area to join them securely. Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart. Place the egg quarters between the carrots. Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper. Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder. Tie at 1 inch intervals. Place the matambre in a large casserole or roasting pan along with the beef stock. Add enough cold water to come a third of the way up the roll. Cover tightly and bake at 375°F for one hour. To serve hot, remove the matambre to a cutting board and let rest for 10 minutes. Remove strings and cut into 1/4 inch slices. Moisten with a little pan liquid, which can also be served on the side. Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above. By Mimi Bobeck. From: Food.com ~~~ beef-swisssteak Swiss Steak 1 inch slice of swiss steak or top round 1 can V-8 juice 1-2 Tbsp. honey pepper to taste Brown steak in hot skillet on both sides in olive oil. Remove steak from skillet and add 1 can of V-8 juice, honey and pepper. Heat until hot and the steak leavings are mixed into sauce. Place the steak in a dutch oven with lid. Pour on sauce, cover and place in oven at 375 F. Bake for 3 hours and then uncover. Bake another hour or until sauce is cooked down and thick. Meat should be fork tender. The sauce is wonderful over sautéed zucchini, summer squash, and onions. From Binnie Betten at pitt.edu ~~~ beef-pizzaiola Chuck Steak Pizzaiola 1 beef chuck steak, cut 1 inch thick, 1 1/2 to 2 pounds 1 small onion, chopped 1 14 oz can Italian peeled tomatoes, drained and chopped 1 Tbsp chopped fresh oregano or 1 tsp dried 2 garlic cloves, chopped pinch of hot pepper flakes 2 Tbsp olive oil Preheat oven to 350F. Place steak in a shallow glass baking dish with plenty of space around the meat. In a bowl, combine all other ingredients. Spread over top of steak. Bake steak uncovered 45 minutes to 1 hour, or until tender. Slice steak and serve with sauce from pan. From 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ beef-rick Steak Pizzaiola ala Rick 4 beef strip steaks, cut 1/2 inch thick, 6-8 oz. each 3 Tbsp olive oil 1/4 tsp pepper 1 small onion, chopped 2 garlic cloves, chopped 2 tsp chopped fresh oregano or 1/2 tsp dried pinch of hot pepper flakes 1 14 oz can Italian peeled tomatoes, drained and chopped [You can combine everything several hours ahead of time and heat just before serving. This is best on the barbecue, with grilled veggies.] Pound steaks between 2 pieces of wax paper or plastic wrap until flattened to 1/4 inch thickness. Brush with 1 Tbsp oil. Season with pepper In a nonreactive medium saucepan, heat the remaining 2 Tbsp oil over medium heat. Add onion and cook 2-3 minutes, or until softened. Add tomatoes, oregano, garlic, and hot pepper flakes. Bring to a boil, reduce heat to low, and cook 7-8 minutes to blend flavors. Cover and keep warm. Light a hot fire in grill, or preheat broiler. Grill or broil steaks 3 inches from heat for 2 minutes. Turn and cook 1-2 minutes more, be careful not to overcook. Serve with sauce spooned over the meat. From 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ beef-peppersteak Pepper Steak 1 pound round steak cut 1/2 inch thick 2 Tbsp. olive oil 1 medium onion, sliced 1 medium green pepper, sliced dash garlic salt 1/4 cup water 2 cups shredded carrots (about 4 medium carrots) Cut meat in half lengthwise with a sharp knife, then crosswise into thin slices. Brown meat in hot oil, then add onion and pepper; cook 1 to 2 minutes. Stir in water, and sprinkle on garlic salt, and cook about 5 minutes, stirring constantly. Serve on a bed of shredded carrots. From Pam at http://www.ilovejesus.com/lot/locarb/ [now dead] ~~~ beef-pepperedtenderloin Peppered Beef Tenderloin 1 Tbsp Pepper; coarsely ground 1 1/2 tsp Fennel seeds; crushed 1/2 tsp Red pepper; ground 1/8 tsp Nutmeg; ground 1/8 tsp Mustard; dry 1/8 tsp Garlic powder 1/8 tsp Onion powder 5 lb Beef tenderloin Cooking spray Combine spices in a small bowl; set aside. Trim fat from tenderloin; rub with pepper mixture. Place tenderloin on a rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of meat. Bake at 375* for 50 minutes or until thermometer registers 140* (rare). Place tenderloin on serving platter; cover and let stand 10 minutes. Cut into thin slices. Yield: 10 servings. Sandy Kapoor, In Health From: the recipe collection of Fred Towner ~~~ beef-thaisalad Yum Num Tok--Thai Beef Salad I ate out at a Thai restaurant the other day, and tried their version of. Here's my best guess at what was in it: Sirloin steak, grilled and sliced about 1/4" thick Chopped red onions (you can saute these if you don't like raw onions) Cilantro, chopped Scallions, chopped Hot oil 2 or so dried hot peppers, crushed 2 T. lime juice Grill the steak. Let cool; slice. Chop onions and saute if desired. Let cool. Add to steak. Chop cilantro, scallions. Crush hot peppers; add to hot oil. Add lime juice. Mix everything together and serve over a bed of lettuce. The Thai style beef and onion salad I had at another restaurant had crushed nuts (probably peanuts) sprinkled on top, but I think slivered almonds, lightly toasted, would be just as good. From Mara (lindo at RADIX.NET) ~~~ beef-provencialherbs Grilled Steak with Provencial Herbs 4 - Natural Gourmet Steaks 1 tbsp Olive oil 2 Garlic cloves, minced 2 tsp minced fresh rosemary or 1 tsp dried, crumbled 2 tsp minced fresh thyme or 1 tsp dried, crumbled 2 tsp minced fresh basil or 1 tsp dried, crumbled Fresh ground pepper Place steaks in shallow dish. Rub both sides with oil, garlic and herbs. Add pepper. Let stand 1 hour. Prepare barbeque (high heat) or preheat broiler. Cook steaks 2 inches from heat source to desired doneness, 4 minutes per side for rare. From: The Madonna Inn in San Luis Obispo. ~~~ beef-fajitas Fajitas You could eat fajitas, with lots of peppers, onions, and tomatoes. I know you can't put sour cream on that, but you sure can have guacamole! No, fajitas are meat -- beef is most common, but I've seen chicken, shrimp, or mixed -- cooked with onions, peppers, and tomatoes on a hot iron skillet. Brought to the table on said skillet, if you're at a good Mexican restaurant. Served with tortillas, but nobody's gonna make you eat 'em! I'm Atkins/PP, so I just pile guac, pico de gallo, and sour cream on top, and eat with a fork. Leave off the sour cream, and you've got a paleo feast! I approximate fajitas at home by cooking the mentioned ingredients in my iron frying pan, seasoning with cumin, and lime juice. Bet if you looked at a Mexican cookbook, you'd find a good recipe. From: Dana (dcarpend at kiva.net) ~~~ beef-primalbeefcurry Primal Beef Curry 2 T coconut oil 1 cup chopped onion 1 cup chopped celery 3 cloves garlic 450g diced beef 400ml canned diced tomatoes 250ml salsa (I made mine fresh with 1 cup of green peppers, 5 cherry tomatoes and 3 olives) 1 t cumin powder 1 T chili powder 1 t ground thyme Heat coconut oil in a large frying pan, then sauté the celery, onion and garlic for 3 minutes, until the onion is translucent. Add meat and spice, stirring well, and cook for 5 minutes. Add tomatoes and salsa, stir well, and then simmer for at least an hour. Superb served over riced cauliflower, topped with flaked almonds. Minutes to Prepare: 20, Minutes to Cook: 60, Number of Servings: 2-4. Submitted by JEZWYN to SparkPeople.com ~~~ beef-trinibeefcurry Trinidad East Indian Beef Curry 1 1/2 lb. beef, cut into cubes (trim off excess fat) 2 large onion 1 inch piece fresh ginger root 3 cloves garlic 2 green chili peppers 3 tablespoons oil 4 tablespoons curry powder salt, pepper to taste 2 1/2 cups coconut milk 1) Finely chop onions, ginger root and garlic, remove stalks and seeds from chili peppers and chop finely too. 2) Heat oil in heavy pot, add the chopped ingredients and stir fry until light brown. 3) Add curry powder and continue frying for a few min more (may have to add a little water so that the spices will not burn). 4) Add meat and continue stirring until it is well browned and coated with the spice mixture. 5) Add salt and pepper to taste and continue stirring. 6) Add coconut milk, stir thoroughly, then reduce heat and cover pot. Cook on low until meat is tender (about 1 1/4 hours). 7) Adjust seasonings, if necessary. Serve with Mango Chutney. Pork Curry- Prepare same way. Chicken Curry- prepare same way- but with less cooking time. Shrimp Curry- prepare same way- but shrimp only cooks a few minutes. In Trinidad, we also cook curried goat, pork, agouti, deer, lappe, manicou and iguana. From: Caribbean Child: Trinidad East Indian Cooking [archive.org] ~~~ beef-basque Basque Tongue Stew 1 3-1/2 pound fresh beef tongue 2 carrots, chopped 1/2 bunch parsley 2 bay leaves 10 black peppercorns 1 medium yellow onion, peeled and quartered 1 recipe Basque Tomato Sauce (see Vegetable recipe section for this one) In a 6 quart pot, place tongue, onion, carrots, parsley, bay leaves, and peppercorns. Add just enough water to cover. Simmer, covered for 2 1/2 hours. Remove tongue, cool, peel, and slice 1/4 inch thick crosswise. Add to prepared sauce. Simmer, covered, for 1 hour. Then uncover the pot, and simmer gently 1 1/2 hours, stirring occasionally. From The Frugal Gourmet Jeff Smith ~~~ beef-curryhotpot Curry Hot Pot 1 1/2 lbs boned chuck 2 tbsp olive oil 2 med. onions, sliced 1 apple, peeled and cubed 1 tbsp curry powder 2 tomatoes, chopped 1/4 cup raisins 2 cups beef broth 1/4 tsp pepper 1 tbsp honey Cut chuck lengthwise into 1 1/2 inch strips and crosswise into thin slices. Brown in hot oil. Add onions, apple and curry, and sauté. Stir in the tomatoes, raisins, beef broth, pepper, and honey. Bring to a boil. Simmer, covered, for 40 minutes, or until the meat is tender. Adapted from Three Rivers Cookbook II ~~~ beef-authenticbangladeshicurry Authentic Bangladeshi Beef Curry 3 tablespoons olive oil 1 onion, chopped 6 cloves garlic, minced 5 green chile peppers, finely sliced 1 teaspoon ginger paste 3 whole cardamom seeds 2 whole cloves 1 1/2 (2 inch) cinnamon sticks 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 cup water 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes. Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened. Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours. Makes 6 servings. Editor's Note: Use 5 to 6 small green chile peppers, such as Thai chiles; if they're unavailable, substitute 2 to 3 serrano chiles or to taste. Use rubber gloves when chopping chile peppers. Slow Cooker Directions: Follow steps 1 and 2. Place the onions, spice mixture, and 1/2 cup water in the slow cooker; reserve the remaining water. Add the beef and cook on Low for 8 to 10 hours or on High for 4 to 6 hours (you may brown the beef in the skillet first, if you wish). Add reserved water if you like a thinner consistency of curry. Pressure Cooker Directions: Cook the onions and spices in the pressure cooker instead of the skillet; add the beef in Step 4 and seal the lid. Bring to high pressure and cook until beef is tender, about 40 minutes. Allow pressure to release naturally after cooking. From: AllRecipes.com ~~~ beef-thaimassamancurrybeefsweetpotatoes Thai Massaman Curry with Beef and Sweet Potatoes 1 lb flank steak (or stew meat), cubed--look for grass fed beef! 1/4 cup massaman curry paste 2 Tbs coconut oil 1 red onion, thinly sliced 2 medium sweet potatoes, peeled and diced (about 4 cups) 1 Thai chile, minced (or to heat preference) 1 can full fat coconut milk 2 cups water 2 Tbs pure fish sauce, e.g. Red Boat Fish Sauce, divided 1/4 tsp cardamom 1/4 tsp ground anise 1/2 tsp cinnamon 1 Tbs coconut palm sugar [can buy at Amazon] 1 Tbs tamarind paste 2 cups spinach, chopped 1/2 cup Thai basil leaves, chopped 1/2 cup cashews, toasted In a large wok or deep skillet, heat coconut oil over medium high heat. Add in curry paste and cook 1-2 minutes, until starting to sizzle. Add in beef and cook 3-4 minutes, to brown bottom side, then flip and cook a few more minutes to brown the other side. Add in onion and chile and saute 2-3 minutes to soften. Add in sweet potato and cook 3-5 minutes to begin to brown the sides. Pour in coconut milk, water, 1 Tbs fish sauce, coconut sugar, tamarind paste and spices. Reduce to simmer and cover. Cook 15 minutes until potatoes begin to soften slightly and begins to thicken. Add in spinach, basil and 1 Tbs fish sauce. Cover and cook 5 more minutes, until spinach is cooked down and sauce has thickened even more. Serve topped with toasted cashews and more Thai basil for garnish if you like. Goes great with cauliflower "rice" or cooked greens! From: Rising Moon Food ~~~ beef-indonesianbeefrendang Indonesian Beef Rendang 4 fresh banana peppers, seeded and chopped 4 shallots, chopped 5 cloves garlic, chopped 2 teaspoons salt 1 teaspoon ground red pepper 2 pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes 1 (1/2 inch) piece galangal, thinly sliced 3 stalks lemon grass, chopped 6 lime leaves 1 teaspoon ground turmeric 3 (15 ounce) cans coconut milk Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings, stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes. Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens. Comments: - I am from Northern Sumatra, Indonesia which is where this recipe comes from. I have done this recipe several times in the past, using Indonesian recipe book. I think what is missing here are some ingredients: 1. coriander powder 2. turmeric leaves (hard to get outside indonesia) 3. black peppercorn. Also, the authentic preparation is much longer. More like 6-8 hours. The Minangkabau rendang (Minangkabau is the region in Sumatra where this dish come from) tends to be dry, with all the liquid evaporated in the slow cooking. The meat is very dark, almost black. To achieve this dark color, put the rendang in oven at 220F for 1/2 hour. - I didn't find banana peppers, so I used 3 red pepper and I used only 2 1/2 cans coconut milk, I think, it was enough, because the sauce wasn't very thick. I put the half of the paste into a pan and added the coconut milk, lemon grass and lime leaves, boiled for about 20 min., then added the meat mixture with the other half of the paste. From: AllRecipes ~~~ beef-beeftagine Beef Tagine with Sweet Potatoes INGREDIENTS 2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs of beef (with some bone), cut into 1 1/4 inch chunks 1/4 teaspoon turmeric Salt 1/4 teaspoon freshly ground black pepper 1/4 cup oil 1/2 teaspoon sharp paprika 1/4 teaspoon ground ginger 2 pinches ground cumin 1 pinch cayenne pepper 1 1/2 medium onions, finely chopped 1/4 cup mixed chopped herbs (parsley and cilantro) 2 ripe tomatoes 1 pound sweet potatoes Juice of 1 lemon EQUIPMENT Paring knife Vegetable peeler 5 1/2 quart flameproof casserole with a tight-fitting lid 3 1/2 quart saucepan Shallow ovenproof serving dish Aluminum foil WORKING TIME: 30 minutes COOKING TIME: 2 hours or more Serves: 4 to 6 1. Remove and discard the excess fat from the beef. Place the beef in the casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef often to lightly brown all sides. Cover the casserole tightly and cook 15 minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices, drawn out by the salt over low heat. 2. Stir in the remaining spices, chopped onion, herbs, and very little water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is very tender (almost falling off the bones). Add water whenever necessary to keep the meat from scorching. 3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then cut them into chunks. Peel the sweet potatoes and cut them into 1/2-inch-thick slices. 4. Preheat the oven to 350°F. Transfer the meat and gravy to the serving dish. Place the sweet potatoes on top of the meat and the tomatoes on top of the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and potatoes are tender. Remove the foil cover, raise the oven temperature to 450°F, and transfer the dish to the upper shelf of the oven. Bake until there is a brown-spotted crust over the tomatoes. (If there is a great deal of gravy in the pan, pour it off into a saucepan and reduce over high heat to 1 cup before returning it to the dish.) Taste for seasoning and serve at once. From: Couscous and other Good Food from Morocco by Paula Wolfert Posted to rec.food.cooking by Bob Terwilliger on June 4, 2009. ~~~ beef-crockpotroast Crock Pot Pot Roast 3 1/2 lb chuck roast 1 lg onion, chopped 3 lg carrots, peeled and sliced 16 oz can diced tomatoes, undrained Brown the roast on top of the stove beforehand, on all sides in a little olive oil. Place the onion and carrots on the bottom of the crock pot (you'll need at least a 4 quart crock pot for this recipe). Put the meat on top and season to taste with salt and pepper. Pour the tomatoes over all and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. From: rec.food.recipes archives ~~~ beef-chuckroast New England Chuck Roast 3 lb chuck beef roast 1/4 t salt 1/4 t pepper 2 onion -- cut into quarters 4 carrot -- cut into quarters 1 celery -- cut into eight chuncks 1 bay leaf 5 c water 1 sm cabbage -- cut into wedges Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges, cover and cook on high 15-20 minutes or until cabbage is done. From: rec.food recipes archives Adapted by Patti Vincent ~~~ beef-pattistew Patti's Stew 1 pound stew meat 1 onoin sliced 2 celery stocks - sliced in chunks 13 baby carrots - cut in half 1 14oz can spinach - very well drained 1/8 t pepper 1 T parsley 1/8 t coriander 1/4 t garlic 1/8 t ground marjoram Brown meat in 1 to 2 T bacon grease. Combine all ingredients in crock pot Add enough water to just cover contents. Simmer until done. Should make about 4 servings easy. (It's the spinach that makes this stew so unique and also thickens it.) From Patti Vincent ~~~ beef-malayslowcooker Malaysian Beef Curry Spice Paste 4 - 8 large dried New Mexico chiles 2 - 4 lemongrass talks 1/2 c onions, chopped 6 cloves garlic, peeled 2 t coriander 1 1 /2 t cumin 1/2 t ginger 3 T pure fish sauce, e.g. Red Boat Fish Sauce Stew 3 lb boneless chuck roast or stew meat, trimmed, and cut into 1 1/2" cubes 1 (13.5-oz) can unsweetened coconut milk zest from 1 lime 2 whole star anise 1 cinnamon stick 1 T tamarind paste chopped fresh cilantro To make the spice paste: Cover the chiles with very hot water and soak until soft, about 45 minutes. Drain, stem, seed, and chop chiles. Cut off the bottom 4" from the lemongrass stalks. Chop and transfer to food processor (reserve tops of stalks for the stew). Add onions, garlic, coriander, cumin, ginger, 1 t black pepper and process until finely ground. Add 1/2 c water, chiles, and fish sauce. Process to paste. To make the stew: Smash reserved lemongrass stalks with a rolling pan (fun job!). Bend in half and bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime zest, star anise, cinnamon, and tamarind. Press meat down completely to submerge. Cook stew on low heat until meat is very tender, 4 1/2 - 5 hours. Spoon excess far from surface of stew before serving. Remove lemongrass bundles, stir anise, and cinnamon stick. Transfer to stew to bowl. Serve over top steamed rice and sprinkled with cilantro. From Bon Appétit. Adapted from Melani's What's for Dinner blog ~~~ beef-jamaicanpepperpotslow Jamaican Beef Pepper Pot 2-sweet potatoes, peeled and cubed 1-tbsp coconut or macadamia oil 2-lb stewing beef cubes 8-slices bacon, chopped 2-onions, chopped 4-cloves garlic, minced 6-cups beef stock 1/4-cup tomato paste 1-tsp dried thyme 1/2-tsp salt 1-tsp pepper 1-sweet red pepper, chopped 1-green pepper, chopped 1-tbsp lemon or lime juice 1-tbsp hot pepper sauce Place sweet potatoes in slow cooker. In a large saucepan or Dutch oven, heat oil over high heat; brown beef in batches. Add to slow cooker. Add bacon to saucepan and fry over medium heat until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally until softened, about 5 minutes. Add stock, 1 1/2-cups water, tomato paste, thyme, salt and pepper; bring to boil. Pour into slow cooker. Cover and cook on low for 8-10 hours or until beef and sweet potatoes are tender. Add the red and green peppers. Cover and cook on high for 15 minutes. Stir in citrus juice and hot pepper sauce. Adapted from Lesley's Recipe Archive ~~~ beef-thaibeef Thai Beef with Coconut Milk 2 tb coconut Oil 2 ts Garlic, crushed 1 lg Onion, cut in wedges 500 g Rump or Round Steak, cut into thin strips 2 Sticks Celery, sliced 1 Red Capsicum, cut into strips 150 g Broccoli, cut into florets 1 c Coconut Milk 1/2 c Beef Stock Black Pepper to taste Heat wok over a moderate heat. Add oil, garlic and onion. Cook for 1 minute. Add half the beef to the wok, cook for 2-3 minutes. Remove and set aside. Reheat wok and cook remaining beef, adding oil if needed, then set aside. Add celery, capsicum and broccoli to the wok. Stir-fry for 3 minutes. At this stage you can add 1/4 cup Thai-style red curry paste or other seasonings to make a spicier dish. Return ingredients to wok with coconut milk, beef stock and black pepper. Toss until heated through. Serves 4. Source: That's Life Magazine, November 9 1996 From: Henning Sponbiel in rec.food.cooking on Feb 16, 2000. ~~~ beef-andchickenliver Beef and Chicken Liver I'm trying to use more organ meats for my family. The easiest and most available is beef liver, and chicken livers. Most recipes call for breading them, but I have had delicious results from marinating in oil and lemon juice. Then sauté them in a fair amount of olive oil, HOT, for a short while. Beef liver about 3/8" thick is done in 2 minutes per side. The chicken livers I divide in two before cooking. Then sauté some onions, and combine the meat with the onions just before serving. Beef heart is good too, and especially good as a shish kebab ingredient. I also fix kidney and sweetbreads (pancreas), but they are more trouble, and also harder to find in the supermarket. Sweetbreads are so good, that some of my kids have requested them as a birthday dinner! From: Michael (mrbuji at WHIDBEY.NET) ~~~ beef-organ Organ Meats All organ meats should be really fresh. You want to take them home and ideally cook them the same day your butcher puts them out. Sweetbreads take a bit of preparation time. It can be either calf thymus, (calf's sweetbreads), or beef pancreas. I suppose it could also be calf pancreas, too. Soak them in really cold water, changing every 20 min or so, for an hour. Then peel whatever you can of the capsule surrounding the sweetbreads. Next simmer them for about 20 min, in water with a little lemon juice, and a bay leaf if you like. Remove, rinse in cold water, remove any more membrane (but don't get too obsessive about this), and they are ready to use in any recipe you might like. My favorite is slice about the width of a finger (use a sharp knife), and sauté gently with olive oil, mushrooms, and a few chopped shallots. They are also good sliced and broiled, say brushed with olive oil. Maybe 8 to 10 minutes per side, about 6" from the heat. Lemon juice squeezed over them at serving hits the spot. They can be baked, too. Almost anything after the initial cleaning and simmering. Kidneys are different, here the problem is controlling the production of an ammonia smell, that pretty well kills the appetite. Best are calf's or lamb's kidneys, and most of ours in the past have been lamb, that a local woman would give me for helping her butcher them. With these, if they smell really good, I just trim off the fat and white gristle, slice 1/2" or so thick, or cube, and grill over charcoal. (The cube on a skewer with onion, green pepper, and tomato.) The secret here is really hot, and not too long. If the calf is closer to a beef, or the lamb a sheep, slice and soak for a couple of hours in milk (in the fridge), pat dry, then grill or fry in hot olive oil for a short time. The difficulty is that water may start to cook out, and they can get tough. This is usually a sign that the oil wasn't hot enough. Also, any marinade that you like (and fits your diet can be used). The milk is more of a pre-treatment. From: Michael (mrbuji at WHIDBEY.NET) ~~~ beef-fritada Fritada One medium onion salt and pepper Blood from the animal 6 cloves garlic Small and large intestines Heart Liver Pancreas Open and scrub intestines with coconut or olive oil. Wash with boiling water, vinegar and salt. Wash liver and remove skin. Chop into small pieces. Cook all ingredients except the blood. When meat is cooked, then add blood and stir. Add 1 cup cold water. This is absolutely, unbelieveably delicious. At a fiesta, with 20 or so cooks, the cooks eat all the fritada while working, leaving none for the attendees who arrive later! It's their payment for their work. A Guamanian recipe from a very old "Dorothy's Kitchen" column in the Pacific Daily News, a Gannett newspaper. ~~~ beef-heart1 Beef Heart Beef heart (or deer heart) is excellent! We slice it very thin and saute it in some oil with the regular seasonings-- garlic, salt, pepper, etc. We have also "breaded" it by dipping slices in egg, then in crushed pork rinds and then fry it up. Takes a little longer to cook, because it is very lean. Just use it in any way you'd use a tougher cut of meat. We don't think that it has any "different" or stronger flavor-- like liver-- it's just a big muscle with a little different texture because cardiac muscle is a little different than skeletal muscle. PS: our butcher just gives us the heart if we want it, so it's very cheap!! From: Julie Jarvis on PaleoFood list. Posted 14 Feb 1999. ~~~ beef-heart2 Beef Heart Made this last night and thought it was swell. Had been cooking some beef heart in bacon grease. Put one large, wedged, not peeled apple in leftover hot grease. Juice of one lemon, about 2 tablespoons raisins, 2 tablespoons chopped walnuts and some cinnamon. Cooked, tossing, until softish. Very good for side dish/dessert. From: Beverle Sweitzer ~~~ beef-heart3 Beefheart One beefheart Fresh ground pepper, about 1/4 cup 4 large onions, sliced as thinly as possible. 2 garlic cloves very finely diced Shallow pan large enough to hold the heart Oven pre-heated to 250F. Mix the garlic and pepper together. Using a sharp knife, cut down into the heart about 1". Carefully cut in a spiral towards the center keeping the cuts 1" apart. Lay the heart out in one long strip. Spead the pepper/garlic mix evenly over the meat. It will be a very thin layer and does not have to coat the entire heart. The idea is to not have any clumps of the mix. Evenly layer the thinly-sliced onion on the heart. Roll the heart back together, jelly roll fashion. Secure with twine. Put heart into the shallow pan and put into the oven. Using a meat thermometer to determine internal temperature, cook until: Rare (red center) - 110F Med rare (still red center, but shading towards pint) - 120F Med (pink center) - 135F Med Well ( a little pink in the center) - 145F Well Done (no pink at all) - 160F When internal temperature reaches desired level, remove from oven and cover lightly with foil. The heat in the center will continue to rise for another 5F. Times will be determined by the size of the heart. Since I eat mine very rare, it only takes a couple of hours. From: James Franklin on the PaleoFood list. Posted 3 June 1999. ~~~ beef-heart4 Captain Beef Heart, not! This is just my preference, but with most big animal hearts (beef, bison, deer, pork, etc.) I just either throw it whole in a crock pot with a little water and roast it slowly all day, or else I oven roast it at around 275 F. for an hour or two, depending on the size. Kind of just like a roast -- toss in an onion, maybe some carrots, parsely, parsnips, chunked rutabaga -- whatever you like. Makes a delicious broth too. If you want to be fancy, you can go to the trouble of cutting out the rubbery vessels first and stuffing the chopped veggies inside and roasting it that way. (Sorry I have nothing fancier for you, but hearts were always my favorite organ meat, and I think they're just yummy plain with a dash of salt.) From: P & L Ventura on PaleoFood list. Posted 7 Aug 2000. ~~~ beef-beeftongue Beef Tongue Cook beef tongue by simmering (with mirepoix and spices) for 2-3 hours, until tender. Cool, remove the skin, and slice or dice as desired. Serve with a sauce of your choice. Keep the simmering liquid; it's beef stock. There's a nice recipe for beef tongue in chipotle chile sauce in The Complete Meat Cookbook. (I just made this last night.) The recipe is entirely paleo except for beer added to the stock, which is optional. Essentially, the recipe is as I described above, with a sauce made from garlic, onion, fresh mild chilis, chipotle in adobo, tomato, and cumin. (The chipotle/onion/garlic flavor is one of the best tasting sauce bases in the world.) I make it with some or no tomatoe and it is incredible. The basics are finely ground onion (processed in the food processor or grated), garlic and chipotle, with some salt and toasted ground cumin seed and coriander seed. Add fresh chopped cilantro at the end. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ beef-boiledtongue Boiled Beef Tongue A tremendously tender, rich, beef delicacy 1 Large beef tongue 3-4-5 lbs etc 1 Big kettle of water Finding Beef Tongues may be hard in some areas, but Mexican food marts often have them for use in Tacos, etc. Wash off Beef Tongue, and put into pot of cold water. Bring to a simmer and cook 3-4 hrs. When removing cooked tongue from kettle simply remove the white film over tongue by PEELING it off. It comes off easily. Then serve with a good beef gravy. From: Lee Ward ~~~ beef-basictongue Basic Tongue I either just simmer til tender or pressure cook about 15 minutes. When the tongue is fork tender, I put it under running water and gently remove the skin. The hardest part is the tip which sometimes takes part of the flesh with it because it is so thin there. I put it back in the pot to keep warm, or on a plate to cool depending on how we are eating it. Nice thin slices, yum! BTW, when I cook the tongue I put it in hot water to cover with a bay leaf and a few peppercorns and some salt. From: Helen Peagram in Canada ~~~ beef-tonguespicysauce Fresh Beef Tongue with Spicy Sauce 1 Fresh beef tongue 2 Onions 1 lg Carrot 4 Sprigs parsley 1 Stalk celery 1/2 Bay leaf 8 Peppercorns 2 t Salt Scrub tongue and place in large kettle with onions, carrot, parsley, celery, bay leaf, peppercorns and salt. Cover with boiling water, bring to boil. Skim and simmer, covered, for 3 to 4 hours or until tender. Reserve the tongue liquid in case some is needed for the sauce. Remove the skin and root ends. Strain following sauce over tongue when ready to serve. Serves 8. Sauce ----- 1/8 t ginger 1/2 c Raw cranberries 1 Tb raw honey 1/2 Lemon, sliced and quartered Combine ginger, cranberries, honey and lemon. Add enough water to cover cranberries. Simmer about 15 minutes. Mash cranberries, and lemon. Check seasoning. If more liquid is needed, use tongue liquor. Source: The Best of Shaker Cooking; Revised and Expanded by Amy Bess Miller and Persis Fuller. Typed by Manny Rothstein, 1/97. Via Helen Peagram in rec.food.cooking Jan 6, 1999. Adapted by Patti Vincent ~~~ beef-tongue2 Tongue 1 3 lb large beef tongue 1 Onion, quartered 1 Carrot, sliced 3 Ribs of leafy celery 6 Sprigs of parsley 2 Bay leaves 10 Peppercorns, cracked 1 Dried chile, optional All are tasty. They can be purchased fresh, smoked and pickled. The most desired, in order of preference, are: calf, lamb, beef and pork. To prepare: scrub the tongue well. If it is smoked or pickled you MAY wish to blanch it first, by simmering for about 10 minutes. Immerse the tongue in seasoned boiling water to cover, reduce heat and simmer gently for at least one hour. Up to 3 hours for large beef tongues. Then drain, plunge into cold water to cool the meat enough to handle, skin it, and trim any bones and gristle from the root. Finally return it to the cooking water to re-heat it before serving. Or chill it entirely and serve as a cold-cut. To carve, start by cutting through the hump parallel to the base, but towards the tip cut an the diagonal for a better looking presentation. Serves 9. ~~~ beef-spicedtongue Spiced Beef Tongue 3 lb Beef tongue 1 qt Water 1 Lemon; sliced 1 t Salt Wash tongue thoroughly and place in a deep kettle with water. Add lemon slices and salt. Cover tightly and cook over low heat for 3 to 4 hours or until tender. Remover from heat. When just cool enough to handle, cut away roots and remove skin and any excess connective tissue. (Plunging tongue into cold water after cooking helps loosen skin.) If tongue is to be served cold, it will be juicier if cooled in the liquid in which it was cooked. Serves 6. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. ~~~ beefgrd-nerdchili Paleo Grass-Fed Beef Chili 1 lb of grass-fed ground beef 1 lb of grass-fed ground beef (substitute regular if needed) 1 lb of grass-fed skirt steak (substitute regular if needed) 4 thick slices of uncured bacon 4 baby Portobello mushroom caps (or substitute regular mushrooms) 1 large carrot 2 large tomatoes 1 can of tomato paste (not sauce) 1 small onion 4 garlic cloves 2 tbsp cumin 1 tbsp chili powder 1 tbsp paprika or red pepper powder 1 tsp coriander powder 1. Dice up all of the vegetables. 2. Crush the garlic cloves and combine with the spices in a bowl. 3. Chop up the skirt steak into small diced pieces. 4. Fry the bacon in a pan and keep the fat in the pan. 5. Once the bacon turns a rich brown color, remove it and slice it into small pieces. 6. Cook the steak first in the fat until browned on all sides. Remove and place in a bowl. 7. Cook the ground beef in the combined fats until browned. 8. Remove and place in a bowl. 9. Combine everything into a crock pot or electric slow cooker. 10. Stir well until the spices dissolve. 11. Cook on LOW for 8-9 hours or on HIGH for 4-5 hours. From: Nerd Organics [archive.org] ~~~ beefgrd-larryspaleochili Larry's Paleo Chili I entered my chili in a charity chili cook-off we had at work. I took first prize. Here's the recipe I used. Feel free to adjust to your own taste. 5 lbs. Ground Beef 1 pint of beef stock (home-made is best) 2-3 TB Bacon Fat 1 Large Red Onion 1 Large Red Bell Pepper 1 Small Can Tomato Paste 2 Large Portobello Mushrooms 1 Small Bunch Parsley Olive Oil Chili Powder Ground Cumin Kosher Salt Black Pepper Merlot Wine Garlic Oregano Chipotle Peppers in Adobo Sauce (may be found in the Latino section of a large or specialty grocery) Brown the meat in the bacon fat. You may have to add some beef stock to keep it moist. Once it is brown, empty the container into a crock pot and set it on "high." Chop the onion and sauté it in olive oil and Merlot. Add it to the crock pot and mix into the meat. While the onions cook, put the pepper in a toaster oven at the highest setting for 10-15 minutes. When it's done, remove the seeds and connective ribs. Chop and sauté it in olive oil and Merlot. Add it to the crock pot and mix into the meat. Treat the Portobello mushrooms as you did the onion. Put 2 of the chipotle pepper and a TB of the sauce into a pan with olive oil and 3-5 cloves of chopped garlic, sauté while breaking up the peppers and garlic cloves and then add to the mix. Fine chop the parsley and add to the mix. Add 1 TB of ground cumin, 1 TB Oregano, 1 tsp. ground black pepper, and 1 tsp. kosher salt. Allow to cook in the crock pot for 1 hour, stirring as needed to get all of the spices blended. Add beef stock if it seems to be getting a little dry. Over the next two hours, taste and add seasoning (and maybe a little more merlot) until you are satisfied. Note: The two seasonings that are easily over-used are cumin and salt. Use both sparingly. The cumin will come out more and more during cooking. Don't use more unless you can't detect it. There should be no more than one teaspoon of cumin per two pounds of meat in the eventual mix. Salt will emphasize many flavors. Use a little to start, and then add sparingly during the final adjustment. Always use less than you think you need and give it time to work before adding more. By Lawrence Tagrin. Posted to the PaleoFood list on 29-Nov-2012. ~~~ beefgrd-pumpkinchili Beef-Pumpkin Chili 1 small Pumpkin (coconut size) 1 lb Ground Beef 4 small Onions, quartered (vine tomato size) 1 can Diced Tomato Cumin, Black Pepper, Turmeric, Paprika, Garlic, Brown Gravy, Beef Bouillon 1 TBSP Coconut Animos 4 cups water 1. Cut your pumpkin in half and scoop out the insides. Cut the bottom and top off - cause you don't need the stems. In a bowl, put in a half inch of water. Place one half of pumpkin face down in the bowl. Put in the microwave for 2 minutes. Do this to the other half as well. Cut off the skin from the pumpkin, then dice up the flesh (bite size pieces). Put this into a big stock pot with the 4 cups of water. Quick note: By steaming the pumpkin halves first, it makes it easier to cut off the outer skin and it also cooks the pumpkin pieces quicker. 2. In a frying pan, brown your ground beef. Add in the Coconut Animos for added flavor. 3. While your meat is browning, add in the can of diced tomato, the onions, a big scoop of beef bouillon, a tablespoon of brown gravy, about 2 tablespoons of cumin, 2 teaspoons of black pepper, some turmeric, some garlic, and a tablespoon of paprika. If you want to give it a kick, add a spicy pepper or two. 4. Add your meat to the pot. Let this come to a full boil, then turn it down and let it simmer for an hour and a half. ~~~ beefgrd-bisonchili Bison Chili 1 TBS coconut oil (I was out of cononut oil and used olive oil) 1 3/4 lbs ground bison (but I really recommend the beef cubes) 1/2 onion, chopped 2 1/2 cups chopped celery 2 cloves garlic 1 12 oz jar salsa....of course you could make that fresh if you want 1 8 oz can of tomatoes 2 tsp cumin 2 tsp chili powder 2 tsp thyme leaves 2 tsp sea salt First sautee (medium heat) the onion, celery and garlic until onions are translucent about 3 or 4 minutes.Then you add the meat, cumin, thyme, and chili powder. Stir while this cooks for about 5 to 6 minutes. Then dump in the salsa, tomatoes and salt. I also added about a 1/4 cup of mild green chilis. Let this simmer for at least an hour. From Mercola's Total Health cookbook via jaybird in Low-Carber Forums ~~~ beefgrd-neanderthinchili NeanderThin Chili This legendary food, named "the state dish of Texas" by the Texas legislature, has been a source of many debates, both as to the origin and the correct ingredients. It has been said by some of the most respected figures in the chili world that "anyone who would put beans in chili doesn't know beans about chili." The following recipe is a "no frills" version. Included are a couple of the most common variations for the more adventurous who would "fly in the face" of Texas tradition. 2 ounces animal fat (beef suet or uncured bacon) 2 pounds coarsely ground beef 1/2 cup finely chopped onion 2 cloves garlic, minced 2 tablespoons chili powder, or more if desired 1/2 teaspoon ground cumin 1/8 teaspoon dried oregano (optional) Salt to taste 1. In a large skillet (preferably cast-iron), render fat over medium heat and remove rinds. Add ground beef to skillet and cook until just brown. Add onion and garlic. 2. Add chili powder, cumin, and oregano, and mix well. Add salt conservatively. 3. Reduce heat to low and let simmer for at least 2 hours. The texture and flavor will change greatly as all of the ingredients blend together. 4. Add water as needed during cooking, keeping in mind that the final product should be somewhat thick. Serves 3 to 6 VARIATIONS: Instead of adding water if it is needed, add tomato juice or puréed tomatoes. Chopped mushrooms and green peppers also make great additions. From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body by Ray Audette Included here with the author's permission. ~~~ beefgrd-benschili Ben's Tomatillo Chili 2 lbs. beef, cubed (such as chuck blade) 1 onion, diced 2 cloves garlic, pressed 1 red bell pepper, diced 1 green bell pepper, diced 2 roasted anaheim chiles 2 cups chopped tomatillos 1 lb. yellow tomatoes; peeled, seeded and diced 1/3 cup fresh cilantro, chopped 1 t cumin 1 cinnamon stick 1 t chili powder (optional) salt pepper olive oil Brown beef cubes in olive oil, add onions and bell peppers, simmer until they begin to soften. Add garlic, chiles, salt, pepper, chili powder and cumin, simmer a few minutes longer. Add tomatillos, tomatoes, cinnamon stick and cilantro. Bring to boil, reduce heat and simmer until cooked thoroughly; about 20 minutes. Remove cinnamon stick before serving. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ beefgrd-plainchili Just Plain Chili 2 pounds of lean ground beef 1 bell pepper 6 cloves garlic 2 Tbsp olive oil fresh ground pepper to taste 3 Tbsp cumin, or to taste 1 1/2 Tbsp chili powder, or to taste 1 can tomatoes (28-32 oz) Light coals in grill. While coals are setting, 30-45 minutes, form ground beef into large patties. Clean, deseed, and chop the pepper. Mince garlic. In a large deep-shouldered skillet, heat olive oil, milling in fresh pepper to taste. Add bell pepper and sauté 5-7 minutes. Turn heat off and stir in minced garlic. Grill patties over coals until medium rare, no more than 5 minutes on each side. Turn heat on high under skillet and place patties in skillet with garlic, oil, and pepper mixture. Break up patties into small pieces with spatula and brown meat thoroughly. Add tomatoes. Mash and break up tomatoes with spatula, and mix in thoroughly. Add enough water to cover all ingredients, reduce heat to low, and let simmer 2 hours or more. From Jack's Skillet by Jack Butler. ~~~ beefgrd-paleochili Paleo-Chili 2 lbs ground buffalo 1 cup chopped onion 3 cloves chopped garlic 2-4 Tbs fat (I use pork fat) 2 cups canned chopped tomatoes (I use organic such as Muir Glen) 4 Tbs chile powder 1 teaspoon dry oregano 1 teaspoon ground cumin 1 teaspoon salt 1 cup water Brown ground buffalo with chopped onion and chopped garlic, in fat. Then add chopped tomatoes, chile powder, oregano, cumin, and salt. Add water, then simmer the mixture for at least two hours, until the meat is very tender and the tomatoes pretty much cook into the sauce. Four hours is not too much, but check to make sure it does not go dry. The better the chile powder you use, the more sensational the stew. Native Seeds/SEARCH has the best chile powders I've ever tasted. From: Lynnet Bannion on the PaleoFood list (27 April 1999) ~~~ beefgrd-paleochili2 Paleo-Chili Brown 2 lbs of ground beef in a wide skillet (keep poking at it with a spatula to help separate it) I use 85% lean beef (its cheaper) after the meat is done, or at least no longer pink, pour out the grease. Since I use an iron skillet I can make use of the built-in spout. I hold the meat in the skillet with my bacon press Pour grape juice or red wine in (probably 1 cup) when I pour it in, the level of liquid only reaches about half the height of the meat. Sprinkle Ground Red pepper on the top. I usually cover the whole surface- I like it hot Sprinkle dried onion bits all over the top too. Fresh will work, but I use dried so I won't have to chop it up. They will re-constitute in the moisture anyway. Let it cook down a bit, but don't let the juice or wine caramelize and burn. Pour in a medium size jar of tomato sauce. I think it's 24oz. I use '8-ingredient mushroom tomato sauce' from Whole Foods. If you smell it, you'd swear it was homemade. This is good since you don't have to actually make it yourself. Stir it up- medium heat is ok. If you don't want to mess with it, put it on low for 45 min. Regardless, Let it cook down UNCOVERED until it is think enough to eat with a fork. From: Ryan Hughes on the PaleoFood list (27 April 1999) ~~~ beefgrd-sloppyjoes Sloppy Joes There is a chili recipe in Neanderthin (see above). When I make it, I pile it on top of lettuce and make kind of a taco salad type thing. You can add what ever else you want on top of that, onions, tomatoes etc etc. ~~~ beefgrd-sloppyjoes2 Sloppy Joes Sauté until tender: 2 tbs. olive oil 1 medium onion, chopped 1 medium green pepper, chopped 2 cloves garlic, minced Add to the pan: 1 lb. ground beef, crumbled Continue cooking and stirring until the beef starts to brown. Then stir in: 2 cups of your favorite tomato sauce 1 Tbs. chili powder 1/2 tsp. cumin powder ~~~ beefgrd-redsuit Red Suit Chili -6 lbs ground meat browned and drained -16 oz can tomato sauce -12 oz V8 juice -3 TBL Chili Powder (Kathleens called for 1/2 cup for 3 lbs, so spice to your own taste - me? I'm chicken, 3 TBL was enough, might go to 4) -at least 1/2 - 1 tsp of the following, but I just dumped into the mix: dried chopped onion, garlic powder, oregeno (didn't have any, used basil), paprika, cumin -enough water to make it juicy (matter of preference) Simmer together for at least 1/2 hour (the longer the better). Serve with salsa and or guacamole. From Elsa <emikus@GSPWS.MT.ATT.COM> ~~~ beefgrd-chili-in-squash Squash Bowl Chili w/ Avocado 'Sour Cream' & Caramelized Onions The secret to good chili, as with stew, is to brown all the ingredients thoroughly before adding them to the chili. The flavor comes from the skillet, not the stock pot. This chili recipe is simple, yet rich and flavorful, without being particularly spicey. It can be made hotter by adding more chili peppers (e.g., try blending 1 fresh habanero pepper into the stock before you start). 3 cups brown stock 4 lbs ground beef 1 red bell pepper, medium dice 2 large yellow onions, medium dice 6-8 cloves garlic, fine dice 2 Tbl fresh oregano 2 Tbl freshly ground cumin (buy whole cumin seeds and grind it yourself) 2 Tbl ancho chili powder 1 Tbl chipotle 1 bay leaf salt to taste arrowroot (optional) 2 avocados 1 lime 1 tsp fresh cilantro, minced 1 medium yellow onion, julienne 2 Tbl brown stock (or white wine) 2 whole spaghetti squash fresh cilantro, for garnish hungarian paprika, for garnish To make the chili: Start the stock simmering in a large stock pot and add the bay leaf. In a skillet, brown the beef in small batches. When each batch is done, pour off the fat and reserve it. Transfer the meat to the stock pot, then use about a quarter cup of the stock to deglaze the skillet, returning the liquid back to the chili. Repeat this procedure until all the meat is browned. Brown the onion and then garlic in the reserved beef fat, and add them to the chili. Repeat the process for deglazing the skillet. Brown the red bell pepper in the reserved beef fat, and add it to the chili. Repeat the process for deglazing the skillet. Add all seasonings and simmer for 15-20 minutes to allow flavors to marry. Thicken with arrowroot if desired. To make the avocado sour cream: Juice the lime, and combine lime juice with avocado and cilantro. Add salt and pepper to taste, and gently whisk to a creamy consistency. To make the caramelized onions: Combine onion and stock in a medium skillet. Bring to a boil, reduce heat and simmer until all the liquid is evaporated, about 10 minutes. Continue cooking over low heat, stirring frequently to prevent scorching, until the onions are very soft and a light caramel brown, about 15 to 20 minutes. To make the squash: Slice squash in half lengthwise. Microwave on high for 10 minutes or until the squash is softened. Remove seeds. Transfer to a sheet pan, face up, and broil at 500 degress until lightly browned, about 15 minutes. Set each squash half on a plate. Fill squash with chili, layer caramelized onions over top, and add a dollop with avocado sour cream. Garnish with fresh cilantro and hungarian paprika. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Sept. 2001 ~~~ beefgrd-tacofilling Ground Beef Taco Filling 1 lb ground beef 1 garlic clove, minced 2 tablespoons dried onions, minced 2 teaspoons chili powder 2 teaspoons oregano 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground red pepper 3 tablespoons tomato paste 1 cup beef broth Coat a large skillet with oil. Add ground beef along with garlic. Cook over medium heat until browned - about 10 minutes. Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well. Add tomato paste and beef broth. Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes. By LARavenscroft. From: Food.com ~~~ beefgrd-tacofilling2 Taco Filling 1 tablespoon oil 3 cups finely chopped onions (about 3 medium onions) 6 garlic cloves, minced 1 jalapeno chile, minced (seeds and ribs removed for less heat) 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 2 pounds lean ground beef 1 can (28 ounces) crushed tomatoes coarse salt Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season with salt. By hayleesgrandma. From: GroupRecipes ~~~ beefgrd-cubanpicadillo Cuban Picadillo with Ground Beef 1 pound ground beef 1 teaspoon oregano 1 teaspoon cumin 4 cloves garlic 1 medium white onion (chopped fine) 1 small green pepper (chopped) 1/2 cup beef stock 3/4 cup tomato sauce 8 to 10 green olives (pitted) salt and pepper to taste olive oil for sautéing In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper. In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist. From: The Spruce Eats ~~~ beefgrd-picadillo Picadillo 1 tbsp olive oil 1 lg onion. sliced 3 cloves garlic, minced 1 lg green pepper, chopped 1 lb minced meat (beef or pork) 1 lb tomatoes 8 oz tomato sauce 1/2 cup white wine 1 tbsp capers 1/4 cup olives Heat oil in large skillet. Cook onions, garlic and green peppers until tender. Add meat and brown. Add tomatoes, tomato sauce and wine. Simmer about 30 minutes, then add olives and capers and cook for another 10 minutes. From: Marielos Molina - El Salvador Found in International Cooking Guyana Style, ISBN 9768160713. ~~~ beefgrd-picadillo3 Picadillo (Spanish Ground Beef) 1 lbs Ground Beef 3 slices Bacon; (Diced) 1/2 small Onion; (Diced) 1/4 Green Bell Pepper; (Diced) 1 tsp Oregano 1 tsp Garlic Powder 1/2 tsp Salt 1/2 tsp Black Pepper 8 Green Olives with Pimiento; (Sliced) 1 tsp Capers 1 packet Sazón Goya with Coriander and Annatto. At Amazon 1 8-oz can Tomato Sauce Place ground beef in a large pan and begin to break down and brown. Add bacon and and remainder of ingredients. Cook on medium heat for approximately 20 minutes. You can substitute the ground beef for ground pork or turkey if you like. You can go Cuban style and add hard boiled egg whites. From: BigOven ~~~ beefgrd-picadillo2 Picadillo 1 medium onion, chopped 1 clove garlic, chopped 1 medium green bell pepper, chopped 1 tablespoon olive oil 1 pound ground beef 1/4 cup stuffed pimento olives, chopped Kosher salt and freshly ground black pepper Crushed red pepper flakes 1 (8-ounce) can tomato sauce In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce. From: Food Network: Show: Inside Dish. Episode: Daisy Fuentes [archive.org] ~~~ beefgrd-picadillo4 Picadillo 2 tablespoons olive oil 7 cloves garlic, chopped 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 3 pounds ground beef 1 (5 ounce) jar green olives, pitted and halved 5 ounces capers, rinsed and drained 1/4 cup fresh lemon or lime juice 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon 1 teaspoon ground cloves 2 dried bay leaves 1/4 teaspoon hot sauce 6 cups canned tomatoes, half-drained In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef. In a separate saucepan, combine the olives, capers, juice, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes. Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally. Comments: Add cumin and coriander or Sazón. Use less oil. Use 1/2 cinnamon and cloves. More olives and garlic. Too many capers. By JRICE. From: AllRecipes ~~~ beefgrd-picadillo5 Picadillo 1/2 onion, chopped 2 garlic cloves, minced 2 bay leaves 2 tablespoons oil 1 pound ground beef Salt and freshly ground black pepper 1 tablespoon fresh Mexican oregano leaves 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/2 to 1 cup tomato paste 2 chipotles in adobo sauce 3 to 6 tablespoons golden raisins 3 tablespoons slivered almonds, toasted 1/2 cup pimento stuffed green olives, sliced salt In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Continue until everything is heated. From: 2001 Television Food Network ~~~ beefgrd-arepas1 Meat Filling for Arepas 2 tablespoons olive oil 1/2 lb. ground beef 1/2 lb. ground pork 1 medium onion, chopped 1 clove garlic, minced 1 green chili, chopped 2 large tomatoes, seeded and chopped 1/2 teaspoon achiote powder 1/2 teaspoon ground cumin 1/4 teaspoon thyme leaves 1/4 teaspoon black pepper 1 teaspoon salt 8 pimento stuffed olives, sliced 1 tablespoon capers Heat oil in a heavy skillet over medium heat, add first 12 ingredients and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers. From: Recipe Source ~~~ beefgrd-empanadafilling Beef Empañadas Filling 2 hard-boiled large eggs 1/2 medium onion, finely chopped 1 tablespoon olive oil 1 garlic clove, finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 3/4 pound ground beef chuck 2 tablespoons raisins 1 1/2 tablespoons chopped pimiento-stuffed olives 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped Cut each egg crosswise into 10 thin slices. Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes. Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. By Melissa Roberts and Maggie Ruggiero. In Gourmet, September 2007. From: Epicurious [archive.org] ~~~ beefgrd-argentine1 Argentinean Empanadas Meat Filling 1 lb ground beef (or turkey or chicken) 4 hard-boiled eggs 1 cup stuffed green olive handful raisins (optional) 1 large onion 3 garlic cloves 2 -3 tablespoons ground cumin powder 1 teaspoon chili pepper flakes salt and pepper Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent. Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Mix in the cumin and pepper flakes. Adjust to taste. Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste. Adapated from: Food.com ~~~ beefgrd-argentine2 Argentine Meat Empanadas Filling 2 onions, chopped 1 pound ground beef 2 teaspoons Hungarian sweet paprika 3/4 teaspoon hot paprika 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 tablespoon lemon juice 1/4 cup raisins 1/2 cup pitted green olives, chopped 2 hard-cooked eggs, chopped salt to taste Heat some oil in a large saucepan and add the chopped onions. Cook until the onions become translucent. Stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste. Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Add salt to taste, cumin and lemon juice. Adapted from: AllRecipes ~~~ beefgrd-jamaican1 Jamaican Meat Filling 2 tablespoons oil 1 large onion, finely chopped (1 1/2 cups chopped) 6 cloves garlic, minced 1 tablespoon finely chopped fresh ginger 1 pound ground beef 1/4 teaspoon ground turmeric or annatto 3/4 teaspoon ground cumin 3/4 teaspoon ground allspice 1/2 teaspoon ground cardamom 1 scotch bonnet pepper, seeded and finely chopped, optional 2 sprigs fresh thyme, finely chopped 3 scallions, finely chopped 1 tablespoon finely chopped parsley 1 pound ripe tomatoes, peeled and finely chopped 1 1/2 teaspoons salt Freshly ground black pepper 3/4 cup water or beef stock In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat. Recipe courtesy Emeril Lagasse, 2001. From: Food Network.com [archive.org] ~~~ beefgrd-jamaicanpattyfilling Traditional Jamaican Patty Filling 1 1/2 pounds ground beef or pork 2 onions, finely chopped 5 scallions, finely chopped 2 to 3 Scotch bonnet peppers, finely chopped 2 tablespoons fresh thyme leaves, chopped 2 garlic cloves 1 tablespoon ginger root, grated 2 tablespoons oil 3/4 teaspoon turmeric or Jamaican curry powder Salt and pepper to taste 3/4 cup water To make the filling, put the beef or pork into a bowl, and add the onions, scallions, Scotch bonnet peppers, thyme, garlic, and ginger. Mix well. Heat the oil in a dutch oven or large skillet, and cook the meat over medium high heat until it is lightly browned, about 10 minutes. Add the turmeric, salt, and pepper, and stir well. Add the water, cover the pan, and simmer the mixture for 30 minutes. The mixture should be the consistency of thick chili - wet, not runny or dry and crumbly. Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ beefgrd-jamaican2 Jamaican Beef Patties Filling 2 tablespoons oil 1 pound ground beef 1 small onion, finely diced 1 teaspoon curry powder 1 teaspoon dried thyme 1 teaspoon salt 1 teaspoon pepper Put oil in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with curry powder, thyme, salt, and pepper. Cook until beef is evenly brown, stirring constantly. Adapted from: AllRecipes ~~~ beefgrd-haitian2 Haitian Patties Filling 1 lb pound ground beef 2 teaspoons of parsley Hot pepper to taste 2 chopped shallots 1 chopped garlic clove Pound to paste the parsley, hot pepper, shallot, and garlic. Add seasoning paste to cooked beef and mix well. Cook covered on medium heat for about 10 minutes. Stir constantly. Filling is ready when all liquid is absorbed. From: Krey ol Cuisine ~~~ beefgrd-haitian1 Haitian Pate (Beef Patties) Filling 1 lb ground beef 1 medium onion, diced 3 garlic clove, minced 1 medium shallot, diced 1 tsp. lime juice 1 tsp. Adobo seasoning salt 1/2 scotch bonnet pepper, chopped 1/4 tsp. thyme 1/4 tsp. rosemary 1 tbsp. tomato paste 2 tsp. olive oil Over medium heat, heat oil in a skillet or saucepan. Add onions, garlic, shallot, peppers and seasoning mixture. Stir-fry for 1 minute until softened. Add the meat and simmer with water until meat is tender and water is absorbed. Add tomato paste and stir well until medium brown. From: Haitian Recipes ~~~ beefgrd-guyanesepatty Guyanese Beef Patty Filling 2 teaspoons oil 2 garlic cloves, minced 1 small yellow onion, chopped 1 pound ground beef 1 teaspoon black pepper Leaves from 5 sprigs fresh thyme 2 scallions, chopped In a large pan, heat oil over medium-high heat. Saute onions and garlic until onions become translucent and tender, approximately 2 minutes. Add the ground beef, salt, pepper and thyme, and continue to cook until the meat is completely brown. Stir frequently to ensure even cooking. Mix in scallions and cook for an additional 2 minutes. Extracted from: The Duo Dishes: The Duo's Ethnic Exploration: Guyanese [archive.org] ~~~ beefgrd-mincedbeefsweetpotatostew Minced Beef and Sweet Potato Stew 1 tbsp oil 1 large onion, chopped 1 large carrot, chopped 1 celery stick, sliced 500g minced beef 1 tbsp tomato purée 1 tbsp mushroom ketchup 400g can chopped tomatoes 450g sweet potatoes, peeled and cut into large chunks few thyme sprigs 1 bay leaf handful parsley, chopped Savoy cabbage, to serve Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over. Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil. Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly. Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage. From Good Food magazine, December 2012. Found at BBC: Good Food ~~~ beefgrd-blindogsstuffedmushrooms Blindog's Stuffed Mushrooms 3 large portobello mushrooms Olive oil 2 tablespoons favorite rub 1 pound ground round hamburger meat 1 pound hot pork sausage 1 1/2 cups chopped purple onions 1/4 cup chopped bell pepper 2 cloves chopped garlic 1/2 cup mustard 1/2 tablespoon ground thyme 1/2 tablespoon crushed red pepper 2 tablespoon horseradish minced Preheat a grill. Brush the outside of the mushrooms with olive oil and sprinkle all over with the rub. In a saute pan, brown the burger and sausage meat. Add the onion, bell pepper, and garlic and cook until soft. Drain excess fat. Mix the remaining ingredients in a large bowl and add the drained meat. Season with salt and pepper, to taste, and mix well. Spoon the mixture into mushrooms and grill until mushrooms are tender. Recipe courtesy Drew 'Blindog Show: Food Network Challenge. Episode: BBQ Country Cook-Off Found at: Food.com ~~~ beefgrd-burgers Burgers: Ground Beef, Ground Pork, & Ground Turkey Mix with 1 egg, granulated garlic, any other spices you want and _lots_ of Ray's Barbeque sauce. Form into burgers and cook in the Foreman grill if you have it and fry or bake if you don't. Top with mayo, bbq, guacamole, onion... whatever. I thought just plain was great. It was the combination of the three meats and the bbq sauce that made them so special. From Beverle Sweitzer ~~~ beefgrd-casualjoe Casual Joe ground beef onions garlic package of chopped spinach 3 or 4 eggs Brown and crumble some ground beef with chopped onions and garlic (about an onion to a pound or a bit more of beef.) Stir in a package of chopped spinach, cooked and well drained. Then stir in 3 or 4 beaten eggs, and stir until eggs are set. I don't even like spinach and I love this dish! From Dana (dcarpend at kiva.net) ~~~ beefgrd-natchitoches1 Natchitoches Meat Pie Filling 1 teaspoon oil 1 pound ground beef 1/2 pound ground pork 1 onion, finely chopped 1/2 cup chopped bell pepper 1/2 cup chopped celery 1 1/2 teaspoons salt 1 teaspoon Essence 1/4 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 2 tablespoons minced garlic 1/4 cup finely chopped green onions In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes. Add the green onions. Mix well. Recipe courtesy Emeril Lagasse, 2001. From: Food Network [archive.org] ~~~ beefgrd-natchitoches2 Natchitoches Meat Pie Filling 2 tablespoons oil 1 pound ground beef (not lean) 1 tablespoon kosher salt 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground white pepper 4 plum tomatoes, diced 1 small yellow onion, finely chopped 1 green bell pepper, cored, seeded, and finely chopped 1 medium jalapeño pepper, cored, seeded, and finely chopped 4 bay leaves 1 teaspoon dried thyme Heat 2 tablespoons of the oil in a 12-inch cast iron skillet over medium-high heat. Add the meat, salt, paprika, cayenne, chili powder, cumin, and black and white peppers and cook, using a metal spatula to break up the meat, for about 5 to 8 minutes, or until the meat is lightly browned. Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, and dried thyme, and cook, stirring, for an additional 5 to 10 minutes, until most of the juices have evaporated and the vegetables have softened. From: Real Cajun: Rustic Home Cooking from Donald Link's Louisiana Found at: Chowhound [archive.org] ~~~ beefgrd-tradscotchpie Traditional Scotch Pie Filling 1 tsp oil 1 onion, minced 2 lb ground lamb or ground beef or ground veal 3 cloves garlic, chopped 1-1/2 tsp pepper 1 tsp salt 1 tsp dried savory 1 tsp dried sage 1/2 tsp allspice In small skillet, heat oil over medium heat; fry onion, stirring occasionally, until translucent, about 5 minutes. Add meat, garlic, pepper, salt, savory, sage and allspice; mix well. Cook until meat is browned. From: Canadian Living ~~~ beefgrd-engcottagepie English Cottage Pie Filling oil 1 1/2 cups chopped onion 1/2 cup chopped carrot 1 (8-ounce) package cremini or button mushrooms, thinly sliced 1 pound extra-lean ground beef 2 tablespoons no-salt-added tomato paste 1 cup fat-free, lower-sodium beef broth 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh parsley 1 tablespoon fresh thyme leaves 1/2 teaspoon salt Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. From: MyRecipes ~~~ beefgrd-lindstroms Lindströms (Almost) Paleo Burger Pickled capers aren't paleo, are they? But they are absolutely necesary for the true character of this dish, I think. The original even calls for boiled potatoes, pickled beetroots and salted cucumber! These burgers are normally fried in a pan, not grilled, since it's a bit tricky to get them to hold together. 1 lb. minced beef (or Swedish style half'n'half beef/pork) 2-3 raw eggs (to bind the dough) 3 boiled beetroots, medium sized/mashed 2 tbsp pickled capers, chopped 1 onion, small/finely chopped or possibly grated 1 dl water Paprika-powder and white and black peppercorn-powder to taste For a less traditional Lindström add finely chopped anchovetas and/or chopped olives to the dough! Mix the lot into a patty-dough adding only as much of the water as is needed (the dough will be rather moist), make 4 large burgers, fry or grill 2-4 mins/side, the burger will remain forever blood-red on the inside! Side dish suggestions: green sallad, grilled tomatos and onions, boiled broccoli, fried egg and more capers on top. And mustard!! Meat-patties are truly a most versatile dish and this one is a KILLA! By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003 ~~~ beefgrd-spicyspanishmeatballs Spicy Spanish Meatballs 1 small onion, minced 1 garlic clove, minced 2 teaspoons olive oil 1 egg, beaten Juice of half a lemon 1 teaspoon ground cumin 2 tablespoon fresh parsley, minced Salt and fresh pepper 1 lb ground beef Sauté onions and garlic, let cool. Place the ground beef in a bowl, add egg, salt, cumin and parsley then add the sautéed onion. Mix well, roll into very small meatballs, place covered into the fridge to let cool. To fry the meatballs heat the olive oil in a large frying pan and cook the meatballs for 5 minutes, turning frequently until evenly browned. Place in sauce, heat and serve hot! Ingredients for Spicy Sauce: 1 onion finely chopped Salt and freshly ground black pepper Pinch of sugar 1/2 teaspoon of cayenne(or until spicy enough) 1 tablespoon paprika 14 ounce can of puréed tomatoes 2 tablespoons dry sherry 1 tablespoon olive oil 2 garlic cloves, finely chopped Fresh chopped parsley, to garnish Preparation for Spicy Sauce: Meanwhile make the sauce, sauté the onions and garlic, add the tomato sauce, dry sherry, then the paprika, cayenne and sugar, season to taste, let simmer for 10 minutes. From: La Cense Beef [archive.org] ~~~ beefgrd-spaghettisaucegroundbeef Spaghetti Sauce with Ground Beef 1 pound ground beef 1 onion, chopped 4 cloves garlic, minced 1 small green bell pepper, diced 1 (28 ounce) can diced tomatoes 1 (16 ounce) can tomato sauce 1 (6 ounce) can tomato paste 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon salt 1/2 teaspoon black pepper Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally. Comments: - I use "crushed" instead of diced tomatoes. I love mushrooms, so I also add a 7 ounce jar (drained) of button mushrooms. The button type mushrooms are good because they are easy to see in the sauce and can be left off the spoon for those eaters who don't like them. - Next time I'll add sauteed mushrooms. - This would be a great recipe if you left the peppers out. - I also omit the peppers. I also add one bay leaf. From: AllRecipes ~~~ beefgrd-lcstuffed Low Carb Stuffed Peppers I know this is an oxymoron because peppers are sort of high carb, but everything else in them isn't! I made this up and we ate them and we all loved them! You could use this filling for stuffed cabbage too, the cauliflower and mushrooms replace the rice normally used. (For those that enjoy stuffed grape leaves, you can make those too!) 2-4 medium red, green, or yellow peppers cut in half 1 lb ground beef 1 cup whole mushrooms 1 cup cauliflower 1 clove fresh garlic 1/4 yellow onion 1 large can chopped whole peeled tomatoes 2-3 cups beef broth In skillet, brown ground beef. While that is cooking, microwave cauliflower until it breaks up easily. Chop onion, garlic, set aside. Process cauliflower and mushrooms in food processor, set aside. Drain ground beef when it is cooked thoroughly, add onion/garlic mixture and the seasonings and brown them a little with the meat. Add the cauliflower/mushroom mixture, simmer a few minutes on low. Place peppers in microwave and zap for 10 to 15 minutes to partially cook. In large baking pan, place peppers and fill with meat mixture. Mix broth with remaining peeled/diced tomatoes, pour over peppers. Cover and bake for about an hour on 375 degrees. Serve hot with salad on the side and a cool glass of water. From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead] Adpated by Patti Vincent ~~~ beefgrd-moussaka1 Moussaka Meat Sauce 1 tablespoon oil 1 pound lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon fines herbs 2 tablespoons dried parsley 1 (8 ounce) can tomato sauce 1/2 cup red wine In a large skillet over medium heat, add the oil and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. From: AllRecipes ~~~ beefgrd-moussaka2 Moussaka Meat Sauce 2 tablespoons extra-virgin olive oil 1/2 medium yellow onion, chopped 3 cloves garlic, minced 1 pound ground beef 1/2 teaspoon dried oregano 1/8 teaspoon ground allspice Pinch of ground cloves 1 cinnamon stick, broken in half 1/2 teaspoon kosher salt, plus to taste Freshly ground pepper 1 1/2 cups whole, peeled, canned tomatoes (with purée), roughly chopped 1 bay leaf Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes. From: Food Network Kitchens [archive.org] ~~~ beefgrd-moussaka3 Moussaka Meat Sauce 2 pounds ground lamb or beef 2 Tbsp olive oil 1 chopped onion 4 chopped garlic cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon black pepper 1 Tbsp dried oregano 2 Tbsp tomato paste 1/2 cup red wine Zest of a lemon 2 Tbsp or more of lemon juice Salt to taste Heat the olive oil in a large sauté pan over medium-high heat and brown the ground meat. By the way, the meat will brown best if you don't stir it. Add the onions about halfway into the browning process. Sprinkle salt over the meat and onions. Once the meat is browned and the onions have softened, add the garlic, allspice, cinnamon, black pepper, oregano and tomato paste. Mix well and cook for 2-3 minutes. Add the red wine and mix well. Bring the sauce to a simmer, reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Taste for salt and add more if needed. Add the lemon zest and the lemon juice. Mix well and taste. If the sauce needs more acidity, add more lemon juice. By Elise. From: SimplyRecipes ~~~ beefgrd-turkishspinach Turkish Spinach and Ground Beef 4 bunch Spinach, fresh 16 oz Ground beef 1 large Onions, raw, sliced (1/4" thick) 4 cloves Garlic 2 Lemons 4 tbsp Extra Virgin Olive Oil 2 tsp Oregano 1 tsp Salt Saute onions and garlic in olive oil and oregano Add ground beef Stir while it browns Add Salt Add 1/2 cup water Let simmer a few minutes Juice the lemons Add the juice to the mixture Add spinach 1 Cup water Let mixture simmer 30-40 minutes and serve By: WINDS12QUARTERS. Adapted from: SparkPeople ~~~ beefgrd-fatayer1 Fatayer - Lebanese Meat Pie Filling 2 lbs. coarsely ground beef 1/2 cup diced yellow onion Juice of 1 lemon 2 tsp. pine nuts 1 tsp. salt 1/4 tsp. lemon pepper Pinch of cinnamon (optional) oil Mix all ingredients in a skillet and cook until meat is done. From: Bashas' [archive.org] ~~~ beefgrd-fatayer2 Fatayer (Lebanese Meat Pie) Filling 2 lbs. lean ground lamb or sirloin 2 large onions, chopped 2 Tbsp. crushed mint 1 large can tomatoes, drained Salt and pepper to taste Juice of 2 lemons (optional) 1/2 cup fresh chopped parsley or 1/4 cup dried parsley 1/4 tsp. cinnamon 1/4 cup pine nuts (optional) oil Mix all ingredients in a skillet and cook until meat is done. From: The Roanoke Times: Plateup ~~~ beefgrd-iraqibakeddinner Iraqi Baked Dinner 1 medium eggplant 3 medium sweet potatoes, peeled and cut in 12 1/2-inch slices 1 lb lean ground beef 2 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon allspice 3 medium tomatoes, cut in 12 thick slices 2 onions, cut in 12 thin slices 1 (15 ounce) can tomato purée or 1 (15 ounce) can tomato sauce 1 cup water 3/4 teaspoon salt 1/4 teaspoon pepper Slice eggplants in half lengthwise then slice into 1/2-inch slices. Spread slices on waxed paper or cookie sheet. Sprinkle with salt then set aside. In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes. Mix next 5 ingredients (beef, garlic, salt, pepper and allspice). Shape into 12 2-inch patties. Rinse eggplant. In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end. Mix together remaining ingredients (tomato purée/sauce, water, salt & pepper). Pour sauce over casserole. Bake in 350F oven for 1 hour or until sweet potatoes and eggplant are cooked through. By luvinlif2k. Adapted from: Food.com ~~~ beefgrd-savorymincedbeef Savory Minced Beef 1 kg fatty beef, if necessary add fat to meat while mincing 2 onions, finely chopped cooking oil salt and pepper Mince the beef coarsely. Brown the onions to a pale golden color, then add beef and seasoning and cook until the juice is absorbed. From: Ahmed H. Eissa ~~~ beefgrd-egyptianspicedgroundbeef Egyptian Spiced Ground Beef 1 onion cut into large chunks 3 Tbs oil 1 lb (about 500 g) ground beef 1/2 tsp salt 1/4 tsp pepper 2 laurel leaves Cut the onion into large chunks and mince in a food processor. Over high heat, preheat the oil in a saucepan. Lower the heat to medium and add the onions. Cook the onions for about 3 minutes, stirring occasionally and until the onions change color to a light brown color. Add the ground beef and mix it with the onions while breaking it down to the smallest pieces possible. Add the salt, pepper and laurel leaves. Mix well then cover the saucepan and simmer over low heat for 15 minutes. The ground beef is ready to use or store in the refrigerator for up to 5 days. You can also freeze it for a couple of weeks. Variations: - Spiced Ground Beef and Lamb: Replace a third of the beef with the same amount in lamb and continue with the recipe steps. - Spiced Ground Beef with toasted pine nuts or toasted almonds: Toast your favorite nuts then add to the ground beef after you prepare it and mix well. You'll need about half a cup of nuts for every pound or half a kilo of ground beef. By Bel Hana. From: Food Of Egypt ~~~ beefgrd-eggplantgroundbeefmessaka Eggplant and Ground Beef "Messaka" Famous Egyptian food. Fried eggplant ground beef tomato sauce green pepper salt, pepper, cumin onion garlic oil for cooking Peel eggplant and slice it. Spray eggplant with oil and roast in oven with high temperature, or deep fry the eggplant and keep it in strainer overnight to get rid of extra oil. Chop the onion in small pieces and fry it to golden and add the ground beef. Add salt, black pepper, and cumin. Put a layer of eggplant then the ground beef add the minced garlic and the green pepper. Add another layer of the eggplant. Add the tomato sauce on the top. Cook in the oven for 30 minutes in medium temperature. Submitted by SparkPeople user HALOLA. Found at: SparkPeople ~~~ beefgrd-nigerianmeatpie2 Nigerian Meat Pie Filling 450g minced beef 3 carrots, peeled and sliced into rings 1 tsp hot chilli pounded to a paste 1 tsp ground cinnamon 1/2 tsp black pepper 1 tbsp parsley, chopped 1/4 tsp ground cumin Combine the beef and spices in a pan, cover with water, bring to a boil then reduce to a simmer, cover and cook for about 20 minutes, or until the meat is tender. Add the vegetables at this stage and add a little more water if needed. Bring to a boil, reduce to a simmer, cover and cook for about 20 minutes or until the vegetables are tender. Remove the lid and allow the mixture to boil until almost dry. From: Celtnet Recipes [archive.org] ~~~ beefgrd-nigerianmeatpie Nigerian Meat Pie Filling 1 tbsp. olive oil 2 tsp. madras curry powder 1 cup red onion, diced 1 cup carrot, dice 4 cloves garlic, minced 8 oz. ground beef 1 tbsp. thyme, chopped 1/4 tsp. cayenne pepper 1 cup beef stock 1 tsp. salt In a medium sized pan, heat the olive oil over medium heat. Add the madras curry and heat 'til fragrant, about 15 seconds. Add the red onions, carrots and garlic and sauté until onions are translucent, about 5 minutes. Add the thyme, ground beef, and red pepper flakes, stirring to break up the ground beef, and cook for another 3 minutes. Add the beef stock, and salt, and bring mixture to a simmer for a few minutes. Adapted from Saveur ~~~ beefgrd-ethiopianstew Ethiopian Ground Beef Stew (Minchet-Abesh Alicah) Mild and tasty Ethiopian dish. 1 lb ground lean beef 1 cup onion (thinly chopped) 1/2 cup ghee 1/4 cup white wine (if preferred) 1 teaspoon garlic powder or garlic cloves (diced) 1/4 teaspoon cardamom powder (korerima) 1/4 ginger powder or 1 tablespoon fresh ginger juice 1/4 teaspoon turmeric or curry 1/4 teaspoon white pepper powder 4 cup water (boiled) Salt to taste In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown; In the cooked onion, add one cup boiled water, ghee, garlic, ginger, wine and turmeric. Cook for 5 minutes; On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown; Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers; Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat. From: Yewoin's Family Cooking [Now in private blog: http://yewoinfamilycooking.blogspot.com/2008/03/ethiopian-ground-beef-mild-stew-minchet.html] ~~~ beefgrd-minchetabish Ground Beef Stew (Minchet Abish) 1 tablespoon olive oil 1 pound ground beef 2 red onions, finely chopped 1/2 cup chili powder (or less) 1 cup water 1/4 cup ghee Kosher salt to taste 1/4 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/2 cup red wine 1/4 teaspoon ground fenugreek Heat the oil in a large sauté pan. Add the onions, salt and fenugreek. Sauté until browned. Add the meat. Sauté until relatively dry. Add the ghee. Cook until the ghee is melted. Add the ginger and wine. Cook 2 minutes. Add the water. Bring to a boil, then reduce to a simmer. Add the remaining spices. Simmer until the meat is soft and tender. Serve. I garnished with a little chopped fresh cilantro out of habit, but you don't need to. Recipe Source: Exotic Ethiopian Cooking by Daniel J. Mesfin Adapted from: Fearless Kitchen [archive.org] ~~~ beefgrd-kebabhalabi Kebab Halabi For the Kabab: 18 ounces (500 grams) ground beef 1/8 cup (20 grams) raw almonds, roughly chopped 1/4 cup finely diced onion (about half of a small onion) 1/2 teaspoon salt (optional) 1 tablespoon Seven-spice mix (see note) 1 teaspoon olive oil For the Sauce: 3 large tomatoes 2 teaspoons olive oil 1 onion, halved and thinly sliced 1/2 teaspoon salt (optional) 2 teaspoons sumac One large bell pepper, cut into rings Prepare the kebab: Preheat oven to 350 degrees. In a bowl, combine the beef, almonds, onion, salt and seven-spice mix. Use your hands to massage the ingredients together until mixed, but not overworked. Lightly oil a 9" by 13" tray or Pyrex dish. Take a small handful of beef and roll into a 2-1/2 to 3-inch cylinder. Repeat until you have 15 little kebabs; set aside. Prepare the sauce: Bring a large pot of water to a boil. Set up an ice bath next to the stove. Score an X into the bottom of the tomatoes and drop in the boiling water. Cook 30 to 60 seconds, or until the skin starts to wrinkle and peel back, then remove to the ice bath. Once cool, peel off the skins and dice the tomatoes. Heat the olive oil over medium-high heat and add the onions. Cook, stirring occasionally, until onions are translucent, 3 to 4 minutes. Add the diced tomatoes and salt and allow them to cook down 5 minutes. Stir in the sumac and set aside. Place the kebabs in prepared dish and bake 10 minutes. Remove from the oven and pour the sauce over the kebabs. Arrange the bell pepper slices on top. Return to the oven for 7 to 10 more minutes, or until the kebabs are cooked through. Serve warm. Yield: 4 to 6 servings Note: Seven-spice mix, available in Middle Eastern grocery shops, is a combination of spices commonly used in Arabic cooking. Although the proportions vary by country, and even by household, the basic ingredients remain the same: ground black pepper, cinnamon, cloves, nutmeg, cardamom, cumin and coriander. Some cooks add paprika, ginger or white pepper. Syrians substitute ground allspice seeds for the similarly flavored cinnamon, cloves and nutmeg. From: New York Times: Recipes From the Syrian Kitchen ~~~ beefgrd-afghankofta Afghan Kofta 5 garlic toes 4 onions salt black pepper (powder) 1 tsp dried black pepper 1 tsp salt 500g minced meat (bovine) 1 glass Oil Put oil in a pan. Cut 2 onions and let this cook in the oil until it's overcooked. Put in this pan 2 garlic toes (cutted). Add 3 glasses of water, salt and tomato paste. Let this all cook for 5 minutes. Put 2 onions, 3 garlic toes and black pepper in a blender and blend to fine. Combine minced meat and the mix from the blender. Mix this with hand and make balls, ovals (or any other shape) of it. Put these balls in the pan (on the oil and onions) and let this cook for half an hour. From: Afghan Desk: The Afghan Info Source ~~~ beefgrd-kamachalau Kamachalau (Ground Beef, via Zaki's Mom) 4 cloves garlic 1 green chili pepper (or 2 if you like spice) 2 tablespoon lemon juice 1/2 ladle of oil 1/2 pound ground beef 1/4 teaspoon salt 1/2 teaspoon curcumin (turmeric) 1/2 teaspoon Seekh Kebab Masala (Spice Mix) Mix garlic, chili and lemon juice finely in food processor. Add oil to medium size pot or deep skillet, on medium heat. Let sit a minute. Add garlic/pepper mix to oil, mix a little. Let sit for 2-3 minutes on medium heat. Add ground beef to pot and mix everything up until beef is cooked. Add salt, turmeric, Seekh Kebab spice. Lower heat to medium/low and stir/let sit with lid on for 10 minutes. From: So I'm dating an Afghan . . . ~~~ beefgrd-stuffedpeppers Indian Stuffed Peppers 2 red and 2 green peppers (large) 5 Tbsp olive oil 1 onion, finely chopped 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp cayenne pepper (or to taste) 12 oz ground beef 1 can (400 gr) tomatoes, keep the liquid salt Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add spices and cook 2 minutes. Add the gound beef and cook well. Add the salt and cook a minute. Cut the top of each pepper, remove the seeds and the ribs inside. Fill them with the beef mixture. Select a large sauce pan, big enough to fit the four peppers standing up. Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes around and pour the tomato juice into each pepper. Cover the pot, bring to boil and simmer for 40 minutes. From: demers@ere.umontreal.ca (Demers Serge) ~~~ beefgrd-keemamasala Keema Masala / Indian Minced Meat 250gm Keema (Minced meat) (chicken, beef or mutton) 1 Onion, chopped finely 1 tbsp Ginger-garlic paste 1/2 Carrot, chopped finely 2 tbsp Oil 1 1/2 tbsp Homemade Curry powder / Erachi podi (Meat masala) (can substitute with 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp red chilli powder, 1/2 tsp pepper powder) 1/2 tsp Cumin powder 1/2 tsp Mustard seeds 1/2 tsp Salt 2 Green chillies, chopped 1 Tomato, medium, finely chopped 1 tsp Lime juice 2 tbsp Coriander leaves, finely chopped Heat oil in a non-stick pan, add mustard seeds, when it splutters add ginger garlic paste, onion and green chillies and stir fry until light brown. Add keema (mince), carrot and mix well. Reduce heat. Add salt and all the spice powders. Fry for 1-2 minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked. Add chopped tomatoes, stir and cook till they are soft and keema is dry. Finally add coriander leaves and lime juice mix well and turn off the heat. From: Swapna's Cuisine: A collection of traditional and contemporary Indian and Western recipes... ~~~ beefgrd-masalakheema Masala Kheema (Spicy Minced Meat) 1/2 kg ground/minced beef (you can use any ground meat for this recipe) 3 tbsps oil 1 tsp cumin seeds 2 medium-sized onions chopped fine 1 tbsp garlic paste 1 tbsp ginger paste 2 tbsps coriander powder 1 tbsp cumin powder 1 tbsp garam masala Salt to taste 2 medium-sized tomatoes chopped fine Juice of 1/2 a lime Chopped coriander leaves to garnish Heat the oil in a wok or deep pan, on medium heat. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour. Add the ginger and garlic pastes and fry for 1 minute. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes. Add the tomatoes, stir and cook till they are soft. Turn the fire off, add the lime juice and stir. Garnish with chopped coriander leaves From: The Spruce Eats ~~~ beefgrd-mincedmeat Minced Meat (Kheema) Masala 1 kg Minced Meat (Beef or Pork) 3 tbsp Meat Masala 1 tbsp Coriander Powder 1/2 tsp Turmeric Powder 1/2 tsp Pepper Powder 2 tsp Red chilli powder 1 tsp Ginger Paste 1/2 tsp Garlic Paste 1 large Onion (sliced) A sprig Curry Leaves 2 tbsp Oil 1/2 tsp Mustard Seeds Salt, as required Wash the minced meat thoroughly and squeeze out excess water if any. You can add a pinch of turmeric while cleaning the minced meat. Roast 2 tbsp meat masala powder, 1 tbsp coriander powder and 1 tsp chilli powder on low flame. Marinate the ground meat with the above roasted masala powders, 1 tsp ginger paste, 1/2 tsp garlic paste, 1/2 tsp pepper and salt. Keep it aside for 30 minutes. Pressure cook the marinated meat along with a little water on low flame for up to 2 whistles. You may have to cook it for more time, depending on the type of meat. Heat 2 tbsp oil in a wok and splutter mustard seeds. Add onions and curry leaves and saute till the onions are translucent. Add 1 tsp chilly powder, 1 tbsp meat masala powder and fry for a minute. Add the cooked ground meat and stir well. You may want to drain off the excess oil and water from the pressure cooked meat before adding it to the wok. Cover and cook on low flame for another 10 minutes, till the masala is finely coated on the minced meat and the water has evaporated completely. From: Kerala Recipes ~~~ beefgrd-whiteeggplantbeefcurry White Eggplant and Beef Curry 600 g white eggplants (you can use any other eggplant) 400 g minced beef 1 onion, chopped 3 cloves garlic, grated 2 cm ginger, grated 3 spring onions, chopped 3 tomatoes, diced 1/2 tsp ground cumin 1 tsp turmeric powder 1/2 tsp cumin seeds 2 tbsp curry powder 1/2 tsp ground coriander 1/2 tsp chili powder 1/2 tsp garam masala salt and pepper 400 ml coconut milk 1 small red chili pepper, chopped Cut the eggplants into 2 cm thick slices. Boil them in salted water for 5 minutes, until soft. Drain and let dry for a few minutes. Fry the onion, garlic and ginger in a little oil until slightly browned. Add the diced tomatoes and cook until soft. Now add all the herbs, seasoning and chili and fry for a minute. Add the minced beef and fry until brownish. Then add the eggplants, the spring onions and the coconut milk. Let cook for 5-8 minutes. By Dialog. From: CooksUnited.co.uk [Dead link: https://www.cooksunited.co.uk/recipes/683311313934812/White-Eggplant-and-Beef-Curry.html] ~~~ beefgrd-spicedforstuffing Spiced Ground Beef for Stuffing Vegetables A quick and easy spicey stuffing for vegetables. I use peppers, zucchini tomatoes etc. Also this can be baked in the oven with eggs as a good supper dish. Just break the eggs over the meat and cook till eggs are set. 400 gr. ground beef 4 tablespoons oil 1 teaspoon cumin seed 1/2 teaspoon black mustard seeds 1 large onion, chopped 1 inch fresh gingerroot, grated 4 garlic cloves, chopped 1 teaspoon turmeric 1 teaspoon ground cinnamon 1 tablespoon ground coriander 1 teaspoon ground cardamom 1/2 teaspoon chili powder 2 tomatoes, diced 10 curry leaves (optional) 1 tablespoon fresh coriander leaves (to garnish) Heat the oil in a pot and add the cumin and mustard seeds, when they start to splutter, add the onions. Fry for 4 minutes. Add the ginger and garlic, fry for 1 minute. Reduce heat to medium and add the ground beef. Stir fry till the meat is crumbly and the liquid has evaporated. Reduce heat to low, add all the remaining ingredient. Stir well. Cover pot with a lid and cook for 10 minutes. Stuff vegetables, and bake in oven till veg is done. Garnish with chopped coriander leaves. By Brian Holley. From: Food.com ~~~ beefgrd-thaistyle Thai-Style Ground Beef A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste. 1 cup thinly sliced leek 1 teaspoon minced garlic 1 lb ground beef 1 teaspoon red curry paste 1 cup tomato sauce 1/2 cup light coconut milk 1 teaspoon honey [optional] 1/4 teaspoon grated lime rind 1 1/2 teaspoon fresh lime juice 1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce Heat a large skillet over medium-high heat. Coat pan with oil. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and remaining ingredients; cook 2 minutes or until slightly thickened. By Redsie. Adapted from Food.com ~~~ beefgrd-thaiinspiredmincedbeefginger Thai-Inspired Minced Beef with Ginger This minced beef dish is wonderful especially given the aromatic taste of the ginger which is used quite liberally. One word of caution though: Ensure that the ginger is thinly julienned and fried well (not raw). 300 grams minced/ground beef 1.5 inch ginger, thinly julienned 1 onion, roughly chopped I clove garlic, minced 2 tbsps. cooking oil Freshly ground pepper Pure Fish sauce Chopped coriander (optional) Mushroom, sliced (optional) Heat up the oil and add the ginger. Fry until slightly brown. Add the onions and garlic and stir until onion is almost translucent. Add the mushrooms and continue stirring. Add a bit of oil if the mushrooms get a bit dry. When mushrooms are slightly brown, add the minced beef and continue stirring until beef is no longer pink. Add the slices of chilies. Season with fish sauce and freshly ground pepper. Topped with chopped coriander. Adapted from: Going Dutch: and Loving It [Dead link: http://malouprestado.com/2012/01/16/thai-inspired-minced-beef-with-ginger/] ~~~ beefgrd-thaibasilmincebeef Thai Basil Mince Beef 400 grams minced beef 3 cloves of garlic, finely chopped 2 shallots, finely chopped 1 red capsicum, sliced thinly 1/2 cup basil leaves 1/4 cup water 3 birds' eye chillies, finely chopped (optional) 1/4 cup chopped spring onions Seasoning: 2 tablespoons pure fish sauce 2 tablespoons coconut animos 1 tablespoon palm sugar (optional) 1/4 teaspoon salt Heat up oil in your wok. Once the oil is hot enough, add in the shallots, garlic and chillies (if you are adding them). Stir fry until fragrant. Add in minced beef. Stir fry until the beef is cooked. Then add in water, capsicum and all the seasonings. When the capsicum is cooked, add in the basil leaves and chopped spring onions, and stir fry for another 1-2 mins until the leaves have all wilted. Adjust seasoning. From: Come Dine With Leny ~~~ beefgrd-thaibeeflarb Thai Beef Larb 1 tablespoon oil 1 medium brown onion, chopped 2 garlic cloves, crushed 2cm piece fresh ginger, peeled, finely grated 1 lemongrass stalk (white part only), finely chopped 600g beef mince 2 teaspoons pure fish sauce 1/4 cup sweet chilli sauce 2 tablespoons lime juice 1/2 cup fresh mint leaves, torn 1/2 cup fresh coriander leaves 1/3 cup chopped roasted unsalted cashews Lime wedges, to serve Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, ginger and lemongrass. Cook, stirring, for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through. Add fish sauce, sweet chilli sauce and lime juice. Cook, stirring, for 2 minutes. Remove from heat. Stir through mint and coriander. Sprinkle with cashews. Adpated from: Taste.com.au ~~~ beefgrd-capemalaymincedbeefcurry Cape Malay Minced Beef Curry olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 heaped tspn grated fresh ginger 1 large cinnamon stick, broken in half 1 heaped tspn turmeric 1 heaped tspn ground coriander 1 heaped tspn ground cumin 4 whole cloves 5 cardamom pods, crushed a little 1 heaped tbsp harissa (or similar spice paste). At Amazon. about 750 gm beef mince 1 can diced tomatoes 1 cup chicken stock a good pinch of sea salt 2 tbsp chopped fresh coriander Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and ginger until tender, stirring now and again. Then add the cinnamon stick, turmeric, ground coriander and cumin, cloves, cardamom pods and harissa. Stir well and briefly cook to toast the spices. Add the mince and gently cook until it changes colour, continually mashing with a wooden spoon and adding a little more oil if too dry. Then add the tomatoes, stock and salt. Stir well and cook until thick and fragrant. Add the chopped coriander and briefly cook. From: Huey's Kitchen ~~~ beefgrd-ginilingguisado Giniling Guisado 1 Lb. of ground beef 1 small onion diced 1 small tomato diced 2 cloves of garlic smashed 2 Tbs. oil 3 Tbs. coconut animos 1/2 green bell pepper diced (optional) 1/2 red bell pepper diced (optional) 1/2 Tsp. ground black pepper Pinch of salt if necessary In large pan saute garlic in oil until golden brown and then add the ground beef. Break ground beef apart as it cooks, cover, and simmer for 3 minutes. Add onions and let them cook until they hit the shiny stage. Next add ground black pepper, coconut animos, and tomato. Stir, cover, and simmer on medium low heat for 10 minutes. Taste and add salt if necessary. Add the bell peppers and cook for an additional 1-minute. Posted by Robert Colinares. From: Filipino Food Lovers ~~~ beefgrd-groundbeefquaileggs Ground Beef and Quail Eggs I got the idea for this dish from a popular ulam (viand) served in Filipino carinderias (roadside eateries). It is basically menudo except that it is made with ground meat. In carinderias, the dish is usually garnished with hard-boiled chicken eggs which serve as an inexpensive extender. The size of the quail eggs seemed to me to be more appropriate for gound meat. Two dozens of quail eggs for half a kilo of ground meat were just right. 500 g. of ground sirloin (ground pork would be just as good) 2 large sweet potatoes, peeled and cut into 1-cm. cubes 1 large onion, peeled and roughly chopped 4 medium-sized tomatoes, roughly chopped 1/2 head of garlic, peeled and finely minced 2 bsps. of tomato paste salt and pepper 4 tbsps. of vegetable cooking oil 24 quail eggs, hard-boiled and shelled a handful of fresh basil leaves, finely sliced, for garnish Heat the cooking oil in a shallow cooking pan (a wok is great). Add the sweet potato cubes and cook over high heat until lightly browned. Add the ground meat. Season with salt and pepper. Cook for about 10 minutes, stirring often. Add the garlic, tomatoes and onions. Cook, stirring, for about a minute or until the vegetables start to soften. Stir in the tomato paste. Add the quail eggs. Cook for a minute longer. Sprinkle with finely sliced basil leaves before serving. Note: You can reduce the amount of vegetables to half and add cubed carrots. Diced bell peppers would be nice too. I would have added them all except I had none in the house when I cooked this dish for lunch yesterday. By Connie Veneracion. From Casa Veneracion ~~~ beefgrd-asianburgersgingercilantro Asian Beef Burgers with Ginger and Cilantro Reminiscent of a favorite grilled steak from a local Chinese restaurant, this burger is for ginger lovers. Do not substitute dried ginger for the fresh: unless you are baking, dried ginger rarely works. 1 1/2 to 1 3/4 pounds ground chuck 1/4 cup chopped cilantro leaves 4 garlic cloves, minced 1 heaping tablespoon finely chopped fresh gingerroot 1 tablespoon hot sesame oil, available at Asian markets and specialty shops 1 teaspoon kosher salt Place the beef, cilantro, garlic, ginger and sesame oil in a large mixing bowl and, using your hands, gently mix until the ingredients are evenly incorporated. Place the beef on a work surface and divide into 4 balls of equal size. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary. Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready. Sprinkle both sides of the burgers with the salt. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns or a serving platter on greens and serve immediately. Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium. From: Recipe of the Week: Burgers, by Sally Sampson. Found at: Chowhound ~~~ beefgrd-bakedstuffedpapayas Baked Stuffed Papayas 1 medium onion, chopped 1 clove garlic, finely chopped 1 pound ground beef 1 (16-ounce) can whole tomatoes, drained 1 jalapeno chile, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 4 papayas (about 12 ounces each) Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt, and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes. Yield: 4 servings Recipe Source: Betty Crocker Regional and International Recipes Adapted from: About.com: Home Cooking [archive.org] ~~~ beefgrd-turkisheggplant Turkish Eggplant With Ground Beef 1 Italian eggplant. cut lengthwise into 1/2 inch slices 1/4 lb ground beef 1/2 cup sweet yellow onion, finely chopped 2-3 large cloves garlic, minced 3 large organic tomatoes, finely chopped or crushed about 1/2 cup olive oil, for baking and sauteing 1/4 cup each fresh parsley and mint, chopped 1 tbsp double concentrated tomato paste seasonings: kosher salt, black pepper, greek oregano, cumin, pinch of cinnamon Saute onions in about 2 tbsp olive oil over medium heat. Add beef and seasonings to taste, mix well and saute until it turns light brown. Add garlic, tomato paste, tomatoes and mix well. Cook for a few more minutes until tomatoes begin to break down. Reduce heat to simmer. In meantime, preheat oven to 500 degrees. Bake eggplant slices that have been tossed in a little olive oil, garlic and sprinkled with salt on a parchment lined baking sheet for 10-12 minutes, or until they are almost soft. Add the eggplant to the beef mixture, lightly toss. Cover and cook on low heat another 20-25 minutes or until fully cooked. Add fresh herbs at the end and serve. By luisascatering. From: GroupRecipes ~~~ beefgrd-yampie Yam Pie No, it's not a dessert like sweet potato pie; this is a Jamaican one-dish meal that may remind you of a tropical casserole. 1 pound ground beef or pork 2 tomatoes, finely diced 4 scallions, finely chopped 1 onion, finely diced 2 garlic cloves, minced 4 thyme sprigs 1 whole Scotch bonnet pepper 1 1-pound yellow yam, peeled 1/2 cup coconut oil 1 egg, beaten Salt and pepper to taste In a heavy oven proof pan, brown the ground beef. Add the tomatoes, scallions, onion, garlic, thyme, and Scotch bonnet pepper. Simmer the mixture 10 minutes. In a pot, boil the yam in salted water until it is tender, about 20 to 25 minutes. Preheat the oven to 350 degrees. In a bowl, mash the boiled yam with the coconut oil, salt, pepper, and egg. Spread the mashed yam over the cooked ground beef. Place the pan in the oven, and bake the pie for 30 to 35 minutes. Serve the pie hot. Serves 4 Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ beefgrd-unorthodoxpizza Unorthodox Pizza How-To [PaleoRecipe List, Feb. 2001] I mixed up some ground beef, veal and a bit of turkey sausage for the "dough", (an egg would be great too), added some herbs and a bit of tomato sauce, pressed it into two 8-inch round cake pans, pierced it several times with a fork, and baked it at 375 until it began to brown, then I spooned on some sauce to cover generously and gave it a pile of veggies. Some chopped walnuts or pine nuts can go on in the last few minutes of baking, flavor somewhat resembles parmesan. I suppose I must not be the first to think of this. If any listers here have any great "pizza" recipes made in this fasion, please post! An old favorite that I'd love to reinterpret is taco pizza. I also think it would be great to have some veggies baked in the crust, like shredded carrots or zucchini, as well as those that are on top (broccoli, onions, mushrooms, olives...) By Stacie Tolen. How about a "crust" made from a combination of ground chicken or turkey, ground almonds and egg... top with a non-cheese pesto, chopped spinach, mushrooms, cooked shrimp, red onion... By Dianne Heins. When I make pizza, I just use a meat crust. Mix your favorite ground meat with Italian seasonings, top with your favorite sauce, tomato or otherwise, top with cheese if you can eat it, and fresh veggies. I use a cookie sheet to make a huge square meat pizza. Kids love it! Press the ground meat into a 13x9" cookie sheet, pre-bake the meat crust at 375° for 30 minutes or so, drain grease is needed, add toppings and sauce, bake again for another 15 minutes and viola, pizza! One 13x9 inch cookies sheet pizza feeds my family of 5, served with a nice salad. By Trish Tipton. What about a pesto? I'd think oil, pine nuts and fresh herbs would work. That on a mushroom cap with meat sounds mighty good! By Dori Zook. I have made pizza bites with baby bellas, stems removed, using tomato sauce but it would be wonderful with pesto instead. We always use bulk italian sausage and grated veggies in our pizza bites. They are a good party food/appetizer. By Stacie Tolen. ~~~ beefgrd-breadfruitstuffed Stuffed Breadfruit 450g (1 lb) ground beef 30ml (2 tbsp) fresh thyme 60ml (1/4 cup) chopped chive 2 cloves garlic, minced 30ml (2 tbsp) oil 1 large onion, chopped 2 pimento peppers, seeded and chopped 1 sweet pepper, seeded and chopped 1 carrot, grated 125ml (1/2 cup) tomato sauce salt and black pepper to taste 1 breadfruit Combine beef with thyme, chive and garlic. Heat oil in a frying pan and add onion, peppers and carrot and cook until tender. Cool for about 5 minutes and add tomato sauce. Season with salt and pepper to taste and simmer for another 10 - 15 minutes, adding a little water if needed to prevent sticking. Preheat oven to 425F. Slice top off breadfruit and reserve. Scoop out heart of breadfruit and stuff with meat mixture. Replace top and roast breadfruit for 30 minutes. Reduce oven temperature to 350F, and bake for another 30-40 minutes or until breadfruit is tender. Alternatively, roast over hot coals on barbecue pit until breadfruit skin becomes charred and breadfruit is cooked. Serves 4-6 From: WhaToCook.com: Trini Cooking [archive.org] ~~~ beefgrd-trinistuffedbreadfruit Trinidad Stuffed Breadfruit If you have ever tasted breadfruit you will know that it can be served with almost any meat, but with beef it has a very special taste. 1 cup ground beef 1 tbsp allspice 1 small onion, chopped salt and black pepper to taste 2 tbsps. cooking oil 2 tbsps. tomato paste 1/4 cup water 1 breadfruit 1. Scoop out heart of breadfruit. 2. Cook ground beef with seasonings, onion and tomato paste. 3. Stuff breadfruit with mixture, replace stem and roast in hot oven 425°F for 1/2 hour, then reduce heat to 350°F of for another half hour. 4. Test to see if the breadfruit is tender with fork or skewer. From: GetTrinidad.Com [archive.org] ~~~ beefgrd-stluciastuffedbreadfruit Baked Stuffed Breadfruit (St. Lucia) chives 1 clove garlic 1 onion chopped 1 tomato chopped whole breadfruit salt and pepper to taste 3/4 pound of minced meats Parboil the breadfruit in the salted water. Saute onion, garlic and chives in oil, add meats and lightly fry, add tomato, salt and pepper. Peel and core the breadfruit, fill with the mixture, now brush with the oil and bake in a greased dish in a moderate oven for at least 30 minutes, basting from time to time. Serve hot. Adapted from: Bizzz.com: Caribbean-Recipes [Dead link: http://bizzz.com/caribbeanrecipes/baked-stuffed-breadfruit-2/] ~~~ beefgrd-bobotie2 Bobotie (South African Meat Pie) cooking spray or oil 1 pound uncooked ground beef 1 medium uncooked onion, finely chopped 1 medium fresh apple, Granny Smith, peeled and finely chopped 1/2 cup uncooked carrots, finely chopped 1/2 cup raisins 2 leaf/leaves bay leaf 1 (medium) garlic clove, minced Spice Mix: 1 Tbsp curry powder 1 1/2 tsp kosher salt 1 tsp chili powder 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground cloves 1/4 tsp black pepper, freshly ground Remaining Ingredients: 1/4 cup red wine, dry-variety 3 Tbsp mango chutney 2 large eggs 1/2 cup coconut milk Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray or oil. In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside. In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes. Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan. In a small bowl, thoroughly whisk together eggs and coconut milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces. Adapted from: WeightWatchers ~~~ beefgrd-bototie Bobotie Bobotie is a South African beef casserole, traditionally made with bread and milk. This recipe is inspired by the dish but heavily modified. 2 lbs. ground beef 2 medium sized onions, 1/4" dice 2 T olive oil 2 T curry powder (or more if you like it spicy) 1 tsp turmeric 2 T lemon juice 1/2 tsp black pepper 2 C purple cabbage, finely chopped 2 large eggs 1/2 C mixed dried berries (raisons, currant, cranberry) 1/2 C crab apples, finely chopped 2 bay leaves, powdered with mortar and pestle 1/2 C raw almonds Preheat oven to 350F. Fry onions in the oil over medium heat until golden colored. Add the curry powder and tumeric. Fry for two minutes stirring all the time, then add the lemon juice, salt and pepper. In the meanwhile, crumble the ground meat into a pan and cook over medium-low heat until mostly done. Mix the meat, cabbage, onion mixture and fruit with 1 egg. Pack into a casserole dish and sprinkle with the crushed bay leaves. Pulse the almonds in a blender on high until coarsely ground, then mix with the remaining egg. Spread this mixture out on top of the meat to make a thin almond crust. Bake uncovered for approx 30 minutes. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ beefgrd-bensstuffedpeppers Ben's Favorite Stuffed Peppers 6 bell peppers, mix colors for visual appeal 1 lb. bulk turkey sausage with sage 1 lb. ground bison or beef 1 large onion, chopped 3 cloves garlic, pressed 2 carrots, diced 1 lb. sliced mushrooms, optional 3 stalks celery, sliced thinly 1/2 cup toasted pine nuts Cut the stem end of each pepper square across, saving the "lid". Using a spoon (a grapefruit spoon works well) remove the white membrane from the peppers, set aside. In a large bowl, mix together the sausage and the ground meat, using your hands to create a uniform mixture. In a large skillet, saute onions, carrots and celery until they begin to soften. Add garlic, saute for a few minutes longer. Add meat, breaking into pieces. When meat is starting to brown, add mushrooms. When the meat is no longer pink, drain fat from mixture, stir in pine nuts and spoon mixture inside peppers. Place "lid" on each pepper, place peppers in oblong casserole dish with about 1 and 1/2 inches water in the bottom, cover loosely with foil and bake at 350 for about 20-30 minutes, until peppers are done to your liking. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001 ~~~ beefgrd-meatloaf Paleo Meat Loaf Using your favorite meatloaf recipe, substitute the bread or oats for cabbage. I mix all my spices, egg, onion etc into the meat first. Then chop up the cabbage (about a half head) and mix that into the meat mixture, then bake. It's good with Ray's BBQ sauce mixed in it too. From Patti Vincent ~~~ beefgrd-keralameatkeema Kerala South Indian Meat Keema 1 kg Meat cut into pieces (beef or chicken) 3 tbsp oil 3 big onion 1 cup celery (leaves and stem) 2 tsp ginger cut into small pieces 1/2 tsp garlic 1/2 tsp turmeric powder 2 green chilli Fry the beef in the oil. Add onion pieces. Then add remaining ingredients. Stir well. Heat it for 45 minutes at 375°F in a preheated oven. Take it out. Decorate with coriander leaves and serve. From: Kerala Recipes ~~~ beefgrd-lebanesestuffing Lebanese Meat Stuffing [for Pitas (Arayes)] 1/2 large white onion, roughly chopped 2 cloves garlic, smashed 1/2 small bunch fresh parsley 1 pound ground beef 1 small tomato, diced finely 1/4 teaspoon garam masala 1/4 cup toasted pine nuts 2 tablespoons lemon juice Kosher salt Preheat the oven to 400 degrees F. In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined. Flatten meat mixture in a casserole dish or loaf pan. Bake for 20 minutes. Recipe courtesy Aarti Sequeira. From: Food Network: Aarti Party: Beer Snacks ~~~ veal-ossobuco Osso Buco / Roasted Veal Shanks 6 pieces veal shanks, each about 2 1/2 inches long 3 Tbsp olive oil 2 Tbsp lemon juice 1/4 tsp pepper 1 onion, cut up 3-5 Tbsp hot water Place veal in single layer in heavy roasting pan. Sprinkle with oil, lemon juice, and pepper. Arrange onion on top. Cover and cook in 350F oven for 1 1/2 hours or until tender. Uncover and brown for 30 minutes longer, adding water to increase natural juices, if necessary. This recipe can be used with a veal roast. Substitute shoulder or rump roast for the shanks and proceed as above. From Kathie Bernstein in The Great Tomato Patch Cookbook ~~~ veal-ragout Veal, Carrot and Chestnut Ragout Chestnuts are harvested in the area around Alba and figure in many savory and sweet dishes there, particularly stews like this ragout. Gathered after they have fallen, chestnuts are traditionally served with game, but they also pair well with veal-another staple of northern Italian cuisine. If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used. Supply crusty bread for soaking up the juices. Accompany with a radicchio and escarole salad, and uncork a Barolo. 18 fresh chestnuts--If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used. 2 1/2 pounds veal stew meat, cut into 2x1-inch pieces 4 tablespoons olive oil 1 1/2 cups chopped onion 1 1/2 tablespoons chopped garlic 1 bay leaf 2 1/2 cups canned low-salt chicken broth 3/4 cup dry white wine 6 medium carrots, peeled, cut into 1-inch pieces 3 tablespoons chopped fresh sage Preheat oven to 400 deg. F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside. Pat veal pieces dry with paper towels. Sprinkle with pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl. Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally. Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl. Serves 6. From: Epicurious: Bon Appétit, October 1997 [archive.org] ~~~ veal-arrosto Veal Roast (Arrosto) 2 garlic cloves, minced 3 Tbsp olive oil 1/4 tsp pepper 1 tsp dried sage leaves 1 Tbsp dried rosemary (if you have fresh, tuck branches and leaves under the string ties) 1 boneless veal shoulder roast, 2 1/2 to 3 pounds, trimmed of fat, rolled and tied 3 cups Chicken stock or broth [note: original recipe called for 2 cups stock plus 1 cup dry white wine] Preheat oven to 350F. In small bowl mix sage, rosemary, garlic, oil, and pepper. Rub surface of veal with this seasoned oil. Place roast in a large roaster pan with a lid. Pour 2 cups stock around veal. Roast partially covered for 1 hour, turning 2 or 3 times, until barely tender. Uncover and roast until lightly browned, about 15 minutes longer. Remove meat from pan, and tent with foil to keep warm. Put pan juices in a pan over medium heat, and bring juices to a boil, scraping up brown bits from bottom of pan. Add remaining stock to pan. Season with additional pepper to taste. Slice veal roast and serve with pan juices. From 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ veal-italianchops Italian Veal Chops 8 veal chops pepper to taste oregano chopped parsley 2 garlic cloves, minced 1 can (1 lb. 12 oz) tomatoes In skillet, brown chops. Season with pepper. Sprinkle with oregano and parsley. Add garlic and tomatoes. Cover and simmer until tender, about 2 hours. From Vivian Kelly in The Great Tomato Patch Cookbook ~~~ lamb-spanishmeatballs Spanish Meatballs These little lamb meatballs are dry fried, then cooked in a tasty tomato sauce for an easy to make meal with a Spanish flavour. 150 g (5 1/2 oz) minced lamb 1 small onion, chopped finely 1 garlic clove, crushed 2 teaspoons mixed dried herbs 1 small egg white, beaten lightly 2 tablespoons brandy 100 g (3 1/2 oz) button mushrooms, sliced 300 ml (10 fl oz) passata (or a 400 g can of chopped tomatoes) 1 tablespoon tomato purée 1 teaspoon paprika 150 ml (5 fl oz) vegetable stock salt and freshly ground black pepper chopped fresh parsley to garnish In a mixing bowl, combine the minced lamb, onion, garlic, dried herbs and egg white. Season with salt and pepper. Using clean hands, form the mixture into small meatballs. Heat a large non stick frying pan and add the meatballs, dry frying them until they are lightly browned. Pour in the brandy and let it bubble up for a few moments, and then add the mushrooms, passata, tomato purée, paprika and stock. Heat until simmering, and then cook gently for 20-25 minutes to reduce the liquid by about one third, stirring occasionally. Garnish with plenty of chopped fresh parsley. From: Cook It Simply [archive.org] ~~~ lamb-stew Lamb Stew All done in a frypan on medium heat 1 tsp sunflower oil in frypan 1 onion cut up 1 cup hot water One large carrot Broccoli, or whatever vegetables you are able to eat. Your favourite seasonings. While onion is frying lightly, cut up lamb steak in cubes. Take off any fat. Fry lamb with onion. 1 cup hot water - pour over lamb. Cover frypan and simmer. Slice carrots, put in fry pan and simmer 10 minutes. Put in pieces of broccoli, or whatever vegetables you are able to eat. Season with your favourite seasonings. Cook until tender (about 10-15 minutes on low, not simmer, heat). From Meat Recipe Page [archive.org] ~~~ lamb-asparagus-stew Lamb-Asparagus Stew 1 pound fresh asparagus spears 1/2 pound lamb meat, cubed 1 medium onion, chopped 3 tbsp olive oil 1 cup water pepper and allspice to taste juice of 1 lemon Cut asparagus spears in 2 inch lengths, discarding tough portion at bottom. Wash and drain. Sauté meat and onions in oil until light brown. Add water, and spices. Cook until tender. Add asparagus. Simmer or 15 minutes or until tender. Add lemon juice. Serves 2. Adapted from Eat Right for your Type by Peter D'Adamo ~~~ lamb-jamaicancurriedgoat Jamaican Curried Goat 5 to 6 pounds goat meat, cut into 1-inch cubes (or lamb) 6 scallions, very coarsely chopped 3 large onions, chopped 3 Scotch bonnet peppers, seeded and minced 1 teaspoon ground pimento (allspice) About 1 tablespoon salt, to taste 2 tablespoons freshly ground black pepper About 6 tablespoons Jamaican Curry Powder , to taste 1/4 cup coconut oil 2 garlic cloves 4 cups water or chicken stock 1 cup coconut milk Juice of 2 limes Using your hands, mix the goat meat, scallions, half the onions, 1 to 3 peppers, allspice, salt, black pepper, and about 4 tablespoons Jamaican curry powder. Rub the goat well with the mixture. Now, as they say on the island, "You mus' put he down overnight"- which means let the meat marinate overnight in the refrigerator. The next day, heat the coconut oil. Add 2 tablespoons curry powder, and mix well. Add the garlic and the remaining onions, and brown them. Add the seasoned goat to the mixture. Mix well. Add the water or stock, the coconut milk, and the lime juice. Cover the pot, and let the meat simmer for 2 to 3 hours, until the meat is tender. Add a little more water if needed. Serve the stew hot. Serves 8 Note: Three Scotch bonnet peppers make this a really hot dish; you may wish to cut back to one or two peppers. Often carrots are added about 20 minutes before the curry goat is finished. From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ lamb-hotchpotch Hotch Potch (Lamb Stew) Long, slow simmering of the lamb shanks in this recipe makes for extremely tender and sweet meat. It should be falling off the bones when ready to eat. 1 tablespoon oil 3 lamb shanks (2.2 lbs) 1 large onion, chopped 1 large turnip, chopped 1 stick celery, chopped 1 quart water 1 teaspoon cracked black pepper 2/3 lbs cauliflower 2 carrots, chopped 2 cups shredded lettuce 2 tablespoons finely chopped fresh parsley Heat oil in a large heavy-based pan; add lamb. Cook over medium heat for 10 minutes or until well browned all over. Add onion, turnip, celery, water, salt and pepper; bring to the boil. Reduce heat to low, simmer covered for 1 hour, stirring occasionally. Add cauliflower and carrots to pan. Simmer uncovered for 30 minutes. Carefully transfer lamb from chopping board with slotted spoon or tongs; cool slightly. Remove all flesh from bones and chop coarsely. Discard the bones. Return lamb to the pan with lettuce and parsley. Stir over low heat 3 minutes or until just heated through. Adapted from Step By Step Scottish Cooking (The Hawthorne Series) by Jo Anne Calabria ~~~ lamb-welsh Welsh Lamb Caul Caul is a rich meat soup/stew/meal-in-one enjoyed by my fellow Welshmen - so the inclusion of leeks; the Welsh national emblem, is not surprising!: No weights or measures, but meat should be about 1/3 and veg 2/3 of the total volume of solids.... Neck of lamb chopped into chunks Onions, leeks, carrots, leeks, and leeks! One hard conference pear - whole (trust me). Salt and pepper to taste Fry and brown the lamb in a large, heavy stew pot Remove excess fat and add water to cover the meat Bring to the boil and simmer for 2 hours or until the meat is tender Add all the veg and the pear, top up the water to almost cover the veg Return to the boil and simmer for 30 mins. From: Peter Thomas (fairchild.co.uk) in rec.food.recipes on July 6, 1998. ~~~ lamb-shepardspie Shepherd's Pie Filling 2 tablespoons oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 1/2 pounds ground lamb 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons tomato paste 1 cup chicken broth 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves Place the oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Add the tomato paste, chicken broth, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Recipe courtesy Alton Brown, 2008. Non-paleo ingredients removed. From: Food Network: Show: Good Eats: Oh My, Meat Pie ~~~ lamb-redpeppers Lamb with Sweet Red Peppers 3 pounds boneless leg of lamb, cut into 1 1/2 inch pieces 1/2 tsp pepper 3 Tbsp olive oil 2 garlic cloves, chopped 2 cups hot water 3 Tbsp chopped fresh parsley 2 large red bell peppers, cut into 1 1/2 to 2 inch pieces Season lamb with 1/4 tsp pepper. In a large frying pan or flameproof casserole, heat oil over high heat. Add lamb and cook, turning frequently, 3-5 minutes, or until browned on all sides. Add garlic, water and remaining 1/4 tsp pepper. Bring to a boil, reduce heat to medium, and cook partially covered 30 minutes. Uncover and cook 10 minutes longer, or until lamb is fork tender. Add parsley and red peppers to pan. Cook 10 minutes, or until peppers are just tender. From: 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ lamb-armenianshanks Armenian Lamb Shanks 8 ripe tomatoes, chopped 1 tsp crushed dried oregano 1/2 tsp fresh ground black pepper 1/2 tsp ground allspice 1/4 tsp nutmeg 4 1/2 pounds lamb shanks, sawed in 2 inch pieces 2 medium yellow onions, peeled and sliced Trim shanks of excess fat, and place in an 8 quart stove-top casserole. Add the remaining ingredients. Bring to a boil and simmer, covered, until the lamb is tender, abut 1 1/2 hours. Partially uncover pot for the last 1/2 hour. Garnish with finely chopped yellow onion mixed with parsley. From: The Frugal Gourmet by Jeff Smith ~~~ lamb-thai Thai-Style Lamb Curry 1 T. Olive oil 2-3 T. Thai red curry paste (FYI - dish is very hot w/3 T, also I use Thai Kitchen brand curry paste which has no funky ingredients) 2 -1/2 c. canned coconut milk 2 -1/2 pounds ground lamb (or lamb cut 1" cubes) salt and pepper to taste Garnish: 1/2-3/4 c. chopped cilantro Warm oil over LOW heat, add curry paste, stir and cook for about 5 minutes then add coconut milk. Cook and stir for another 3 minutes. Add the lamb, bring to a boil, and lower the heat to a gentle simmer. Cook covered for 1 to 1-1/2 hours for ground lamb or 1-1/2 to 2 hrs for cubes, stirring from time to time. The meat should be soft; if not continue cooking until it is. Raise the heat and cook uncovered another 10 minutes or until the sauce is thick (becomes gravy-like). Taste for seasoning (adjust with salt and pepper) and serve garnished with cilantro (I actually stir it in after taking pan off heat). Six servings. Adapted from Fran McCullogh's The Low-Carb Cookbook for Thai-Style Beef Curry Note: A friend tried this recipe substituting Thai roasted red chili paste and basil for the curry paste and cilantro respectively and it came out much milder but still quite good. From: Becky Coleman on the PaleoFood list. Posted 4 May 1999. ~~~ lamb-curry1 Lamb Curry 3 lbs lamb shoulder, trimmed and cubed 2 cloves garlic, minced 4 onions, sliced olive oil 3 tbsp curry powder 2 lemons, sliced 4 tbsp raisins 3 apples, peeled, cored, and chopped Sauté garlic and onions in oil until onions are golden. Sauté lamb cubes 10 minutes, stirring. Add curry powder and onion/garlic to lamb, simmer 5 minutes. Add remaining ingredients. Pour 3 cups of water over all, and bring to a boil. Reduce heat, cover and simmer mixture 1 hour. Best if made 1 day ahead, chilled and reheated. From Mrs. Dana M. Friedman in Three Rivers Cookbook II ~~~ lamb-hotcurry Hot Lamb Curry 8 dried red chillis 4 tbsp fat (ghee, coconut oil or lard) 1 finely chopped onion 6 cloves garlic chopped 2 inch piece ginger root finely chopped 1 tsp cumin seeds freshly ground 1 tsp coriander seeds freshly ground 1 tsp fenugreek seeds freshly ground 1 tsp garam masala 14 oz can tomatoes 2 tbsp tomato paste 1.5 lb boneless lamb cut into 2 inch cubes Chop 4 chillis. Leave the other 4 whole. Heat half the fat in pan, add garlic ginger and onion. Stir over medium heat until golden. Stir in spices. Cook over medium heat 10 minutes. Stir in tomatoes, paste and chillis. Bring to a gentle boil. Cook over low heat 10 minutes. Meanwhile heat remaining fat in ovenproof pan and cook meat until evenly sealed. Transfer sauce to meat pan, cover and cook in a 350F oven for 1 1/2 hours until tender. From Amanda <ahl5@PANTHEON.YALE.EDU> ~~~ lamb-cococurry Lamb Curry with Coconut Cream This is best made at least a day ahead; keep, covered, in refrigerator, or you may freeze it 1 1/2 kg boned leg of lamb 2 onions, sliced 1 cup coconut milk 1/2 tsp ground cardamom 1/2 tsp ground cumin 2 onion, chopped, extra 2 cloves garlic, crushed 2 small fresh green chilis, chopped 1 Tbs chopped fresh coriander 2 tsp grated fresh ginger 4 Tbs coconut or olive oil 1/3 cup water 150g can coconut cream (5 1/4 oz.) Cut lamb into 2cm cubes. Combine lamb, onions, coconut milk, cardamom and cumin in a large bowl, mix well, let stand for at least 1 hour. Meanwhile, blend or process extra onions, garlic, chillies, coriander and ginger until combined. Heat oil in a large saucepan, add chilli mixture, stir over medium heat for 3 minutes. Add a small amount of lamb mixture to pan (do not have more than a single layer of lamb in the pan at one time), stir over high heat until lamb is well browned all over; remove from pan. Repeat with remaining lamb. Return all of the lamb to pan, add water, bring to the boil, then reduce heat and simmer, covered, for about 45 minutes, or until the lamb is tender. Stir in coconut cream, heat through without bringing to the boil. Adapted from: ynnuf@clear.net.nz (Doreen Randal) ~~~ lamb-curry2 Lamb Curry 1 lb uncooked lamb, diced 4 Tbs olive oil 1-2 chopped onions 2 Tbs sultanas 2 Tbs coconut lemon juice curry powder to taste 1 cup stock Heat olive oil and lightly fry onions, add diced meat and all dry ingredients. Stir over a low heat until well mixed. Add stock, sultanas and seasoning and cook until the meat is tender. From: ynnuf@clear.net.nz (Doreen Randal) ~~~ lamb-indiancurry Indian Curry 1 1/2 kg leg of lamb 2 onions 1 tomato 3 Tbs olive oil 2 1/2 cm piece green ginger 1 tsp paprika 1/4 tsp turmeric 1 tsp garam marsala pepper 3 cups water 3 cloves garlic Peel onions and tomato. Cut meat into 2 1/2 cm pieces. Heat oil in saucepan, add one sliced onion, sauté until golden brown. Add meat, brown well. Chop the remaining onion roughly, combine with remaining ingredients, except water, in blender. Blend until reduced to a paste. Add to saucepan, stir over heat 2-3 minutes. Add water. Stir well, cover, reduce heat. Simmer gently 1 hour or until meat is tender. From: ynnuf@clear.net.nz (Doreen Randal) ~~~ lamb-roastingleg Roasting Lamb Legs for the Maillard Reaction I try to maximize the tasty Maillard reaction. I set my oven to Convection Roast and preheat to 450°F. If you don't have a convection oven, then set both temperatures 25°F higher. I dry the leg thoroughly with paper towels. Moisture keeps the temperature down, and you need a high temperature to get the most Maillard reaction. Four half-size paper towels cover the leg nicely. I sprinkle coarse ground pepper on all sides of the leg. I sprinkle on the bottom first, then sides, then top. This reduces the moisture more. And is tasty. The leg first gets 30 minutes at the 450°F, then 325°F. There is no way to estimate the time, so I use a remote thermometer. Mine is wireless [a ThermoPro TP07S], as I do not hang out near the kitchen. Non-remote models exist. I set the thermometer to 142°F. It will take me a few minutes to get down to the kitchen, and the temperature will be 143-144°F when I take the leg out. No higher. Then it can rest for 10 minutes, and the internal temperature will continue to rise. If I want to eat food with it that takes time to prepare, I know the temperature to set at first, to go start the other foods. Like 103°F for sweet potatoes in the Actifry, 133°F for steamed vegetables. I leave the leg in its roasting pan. With my meat boning knife, I first cut off the meat on the shank and then from the far end, to get what I need. I slice off bite size pieces. Then one can use a spoon and eat with one hand. While eating, I leave the roast out to cool. I lay the knife at the end of the pan and stick into the meat. All then goes into the refrigerator uncovered. The surfaces may dry a little, but so what. Some people buy dehydrators and deliberately dry meat. For subsequent servings, I can hold the shank and cut slices from the far end and work my way to the shank. The knife gets washed when the pan gets washed. For the last serving, I heat in the pan. If you don't have a rectangular burner, you do your best with the large burner. I use a spatula to leave nothing in the pan. All that fat and drippings are tasty. I much prefer the semi-boneless legs over the fully boneless. The fully boneless are smaller, and if using a full-size oven, it doesn't make sense to cook only one. With two it is hard to get them cooked evenly. I cut the string mesh off before cooking. A big mess to remove afterwards, and you lose some of the Maillard reaction. Then the meat hunks are much harder to carve. You need a meat fork to hold. I only buy grass-fed lamb. It is what is imported from Australia and New Zealand. Lamb legs are often on sale before Thanksgiving, Christmas and Easter. I have a chest freezer and stock up then. I buy the biggest legs. Same oven effort to cook. ShopRite is my source. From: Don Wiss ~~~ lamb-stuffedbabyeggplant Stuffed Baby Eggplant 8 baby eggplants, about the size of a lemon 1/4 cup extra-virgin olive oil 6 shallots, minced [could substitute onion] 4 garlic cloves 2 pounds ground lamb 3 large vine-ripe tomatoes, peeled and finely chopped Sea salt and freshly ground black pepper 1 small bunch fresh flat-leaf parsley, finely chopped, reserve some for garnish 1 tablespoon finely chopped fresh mint leaves 1 lemon, juiced 3/4 cup chicken stock 1 lemon, sliced paper-thin Preheat the oven to 350 degrees F. Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out. Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside. Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed. Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving. Comments: - I used ground beef instead and only 1 pound. Next time I will add salt and pepper to the eggplant before adding the beef. - Why would I discard the pulp? It could be used for something else. Recipe courtesy Tyler Florence Show: Food 911. Episode: A Turkish Wager Found at Food Network ~~~ lamb-lambredwine Lamb in Red Wine Sauce This is a most delicious recipe that makes a thick rich sauce, a wonderful way to cook lamb rather than the usual rare lamb. 1 leg of lamb, bone-in is better 1 1/2 tblspns olive oil or goose fat 2 - 3 onions, peeled 2 celery sticks 3 - 4 carrots peeled 8 - 10 garlic cloves, peeled 1 1/2 - 2 (750 ml) bottles of red wine, the best you can afford rosemary and thyme, or herb de provence black and white peppercorns bunch of parsley (flat leaf preferred) 1 tblspn wine vinegar salt to taste Trim off fat from the lamb and discard fat. Salt and pepper the lamb. Heat up oil in a dutch oven on the stove. Brown the lamb on all sides, this usually takes about 10 minutes or so. Drain the fat when finished. Put lamb in dutch oven. Add 1 1/2 - 2 bottles of red wine (use decent wine, not the best in the celler but decent). Add quartered onions, garlic cloves quartered, some salt, and celery sticks cut up. These give the lamb flavor but are not meant to be eaten. Alternatively (better, but a bit more fussy): after browning the lamb, remove lamb, and into the same dutch oven, with about one tablespoon of fat, dice and put in onions, carrots, and celery. Saute these until the onions start to brown then proceed with the recipe by adding lamb, wine etc. In either cheesecloth of a "tea ball" put in a few bay leaves, a bunch of parsley, about 10 peppercorns (black and white), some herb de provence or some thyme and rosemary. Put this "bouquet garni" in the liquid with the lamb. Add a few tablespoons of wine vinegar and some salt. Cover tightly as possible and cook in the oven at 425 - 450 degrees or on the stove. Oven is best because it prevents the bottom from scorching. Turn the lamb over at least once or twice during cooking. Cooking generally takes about 3 or even 4 hours. You want the lamb to be completely falling apart so you can eat it with a spoon. If you add cooking liquid to it during cooking due to evaporation, add broth rather than water (I use chicken broth) if possible, otherwise add water. Don't let the liquid level get too low or things will scorch. When finished remove the lamb, discard the vegetables but keep the sauce. The sauce is very rich and you should be able to eat the lamb with a spoon! It tastes as good or better the next day. By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ lamb-bonelessshoulderroast Boneless Lamb Shoulder Roast 1 cup parsley leaves 4 medium cloves garlic salt and freshly ground black pepper about 2 Tbs. extra virgin olive oil 1 boned lamb shoulder (3-4 pound), trimmed of surface fat (ask the butcher) Preheat oven to 300 F. Mince the garlic and parsley together until quite fine. Add a big pinch of salt, some pepper and enough olive oil to make it slurry. Smear this onto and into the lamb, making sure to get it into every nook and cranny possible. Put lamb into a roasting pan lined with foil. Roast for about 1 and 1/2 hours, basting with pan juices every 30 minutes or so. When internal temp reaches 140 F, turn heat to 400 F and roast about 10 minutes more, until internal temp is 150 F and the exterior has browned nicely. Let roast sit for about 10 minutes, then carve and serve with some if its juices. From a newspaper clipping that my mother-in-law sent to me. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001 ~~~ lamb-rolled Rolled Lamb with Garlic 16 garlic cloves, unpeeled 2 Tbsp chopped fresh parsley 2 tsp fresh oregano or 3/4 tsp dried 1 leg of lamb, boned, 3 1/2 to 4 pounds 3/4 tsp pepper 1 1/2 Tbsp olive oil Preheat oven to 350F. Bake unpeeled garlic in a small baking pan covered with foil for 15 minutes. Peel garlic. Increase oven temperature to 475F. Set lamb on work surface, boned side up. Scatter whole garlic cloves, parsley, and oregano over lamb. Season with 1/4 tsp pepper. Roll up roast and tie at 2-inch intervals. Rub lamb with olive oil. Season with remaining pepper. Place lamb in an open roasting pan. Roast lamb at 475 for 15 minutes. Reduce oven temperature to 350 F. and cook 1hour 15 minutes longer, or until lamb is medium-rare. Serve with pan juices. From: 365 Easy Italian Recipes by Rick Marzullo O'Connell ~~~ lamb-roastherbs Roast Lamb with Herbs 1 garlic clove, minced 1 tsp pepper 1 crushed bay leaf 1/2 tsp ginger 1/2 tsp marjoram 1/2 tsp thyme 1/2 tsp sage 1 Tbsp oil 1 leg of lamb Mix garlic, seasonings, herbs and oil together. Rub on the roast. Place lamb on rack in roasting pan. Cook, uncovered, at 300F for approximately 30 minutes per pound. From: Mrs. Albert N. Zeller, in Seasoned in Sewickley ~~~ lamb-roastleg Roast Leg of Lamb The best way I have found to cook it is to roast a leg in the oven covered for 2 hrs. at 300F. This does not over cook it and it is delicious. Then I drain off the juice into a jar and refrigerate it. The left over lamb I also put in the fridge and when I want to eat it again I slice some off, put in some of the now jellied juice, and maybe a little piece of the, beautiful white, hard fat that covers the jelly into a frying pan, season it with a little Herbamare and all-purpose herbs and just warm it up, then I pour the delicious juice over my steamed collards or kale and eat a most yummy dish. The chops are very good too. I lightly cook them in a frying pan, just enough to kill any bacteria on the out side. I like all meat as raw as I can dare to eat it. It just tastes better! From: Rainah on the PaleoFood list. Posted 21 Feb 1999. ~~~ lamb-chopschicklivers Lamb Chops Stuffed with Chicken Livers 6 chicken livers, chopped 1/2 lb. mushrooms, chopped 5 tbsp olive oil pepper 1 tbsp parsley, finely chopped 6 double rib lamb chops Sauté the livers and mushrooms in 2 tbsp olive oil, do not let them brown. Season with pepper. Add parsley. Trim fat from chops and slit them to make pockets. Stuff with liver mixture. Heat the remaining oil in heavy casserole, add chops and sear them over high heat in both sides. Cover casserole and bake at 350F for 25 minutes or until tender. You can skewer chops to close pockets and broil on both sides until cooked. Put chops on a platter, and pour pan juice over them, and serve. From: Anna Rae Kitay in Three Rivers Cookbook II ~~~ lamb-jerkribs Jerk Ribs Lamb ribs are quite nice with jerk seasoning. (Goat meat would be more authentic, but lamb works just as well.) For jerk ribs, marinate the 3-4 lbs ribs over night in 1 tablespoon of jerk seasoning mixed with 1/4 cup olive oil. BBQ over low heat for 4 hours or more, until the bones can be pulled from the meat. (If your BBQ has a smoker, use it!) By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Aug. 2001 ~~~ lamb-broiledchops Broiled Lamb Chops 8 lamb chops pepper 2 tsp basil leaves 2 tsp marjoram leaves 2 tsp thyme leaves Sprinkle chops lightly with pepper. Mix herbs and rub into chops. Stack together, wrap, and chill at least 1 hour. Broil 10 minutes for medium rare, 15 for medium. From: Three Rivers Cookbook II ~~~ lamb-crockpotleg Crockpot Leg of Lamb Take a half-leg of lamb (small enough to fit into your crockpot) and a garlic bulb. Peel and thickly sliver 8-12 cloves of garlic (I used a whole bulb). Use a sharp paring knife to make slits about an inch or so apart all over the leg of lamb and stuff garlic slivers into the slits, then put the lamb into the crockpot with a little water (maybe 1/3 c.). You could sear the lamb in a pan first to brown it, but since I was starting this very late at night I didn't bother and it was fine. Cook 5-6 hours on auto-shift for fairly well-done lamb. Remove from crockpot, carve and serve. Save broth, bones and leftovers for another dish (see following recipe). I suppose you could also add chunks of carrots, etc to cook with the leg of lamb. My father studs lamb with garlic the same way before grilling on his Weber grill, and it's really fantastic. From: jmni@midway.uchicago.edu (Jill M. Nicolaus) ~~~ lamb-crockvindaloo CrockPot Lamb Vindaloo 3 lbs boneless leg of lamb (unless you can find lamb stew meat) 2 T dried minced onion (or 1 medium yellow onion, minced) 6 cloves of minced garlic 1/2 t ground clove 1 t ground ginger 3/4 t red cayenne pepper (+/-) 1 T ground coriander 1 T cumin 1 t cinnamon 1/4 cup lemon or lime juice optional: 1 can tomatoes [or 1/2 cup water] Carefully trim the lamb, and cut into stew-meat sized chunks. Put in crock with all of the dry spices and onion. Let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo. In the morning add the 1/4 cup of citrus juice. Add the can of tomatoes or 1/2 cup of water. Cook on low for 8-10 hours. Adapted from: A Year Of Slow Cooking ~~~ lamb-slowcooker Slow Cooker Lamb Roast 2 lb grass fed lamb arm roast 1/2 teaspoon salt 1 tablespoon dried rosemary 1/4 teaspoon black pepper 5 cloves garlic, halved 1 tablespoon coconut oil, as needed 1/4 cup Marsala cooking wine - Combine salt, rosemary and black pepper in a small bowl. - Using a sharp knife, make small slits all around the lamb roast and stuff each slit with a garlic half. Rub the herb mixture all over the roast. - Pan sear the roast on all sides. Remove from heat. - Add the coconut oil to the slow cooker pot. Place the roast inside and pour the wine over it. - Cook at low temperature for 5-6 hours. Recipe courtesy Marianita Shilhavy From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ lamb-slowleg Slow-Cooked Leg of Lamb with Garlic, Lemon & Rosemary 1 leg of lamb (that will fit in your CrockPot - if not, get the butcher to cut off the shank end) - with or without bone 1 lemon 4-5 garlic cloves, sliced or crushed 1 Tbsp. fresh rosemary, chopped 1 Tbsp. olive oil 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper some wine, chicken or beef stock, tomato juice or water On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight. Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours. From: Dinner With Julie [archive.org] ~~~ lamb-caulistew Lamb Stew with Cauliflower 2 pounds boneless lamb, cut into 1 1/2 inch cubes 2 medium onions, chopped 1 small cauliflower, cut into florets 1 clove garlic, minced 1 T. chopped parsley 1/4 t. pepper 16 ounce can tomato paste 1 cup white wine or other liquid Combine all ingredients in cooker. Cook on high for 5-6 hours. Yield: 4-6 servings Adapted from: Just Slow Cooking Recipes [archive.org] ~~~ lamb-irishstew Irish Lamb Stew -- Crockpot Recipe 1-2 pounds lamb, cut up (or broth, bones and leftovers from above recipe) 3-4 yellow onions, cut into 1/2" pieces 6-8 carrots, cut into 1/2" slices 3-4 cloves garlic, chopped (omit if using garlicky leftovers from above) 1-2 bay leaves 1/2-1 t. dried tarragon 1/2-1 t. ground black pepper Combine the above ingredients in a crockpot with enough water to barely cover. Cook overnight on low (slower cooking lets the veggies flavor through without getting mushy). Allow to cool in order to easily remove the excess fat, the bones, and the bay leaves. Reheat to serve. From: jmni@midway.uchicago.edu (Jill M. Nicolaus) ~~~ pork-rillettes Pork Rillettes 1 lb pork fillet freshly ground black pepper pinch cayenne pepper 1/4 tsp nutmeg 1/2 lb best lard 1/4 pint boiling water 2 bay leaves plus extra for garnish 6 ramekins or small dishes. Cut pork into 1 inch pieces, place in a bowl and season generously with freshly ground black pepper. Add cayenne and nutmeg and mix well. Place meat in a heavy based saucepan with the lard and bayleaves. Add water, bring back to the boil then simmer gently for about 45 mins or until the liquid has reduced by almost half. Remove and toss away bay leaves. Lift out meat with a slotted spoon, strain liquid and keep to one side. Pass the meat through the finest blade of your mincer or put through food processor.Place the minced meat into a bowl and beat in half of the reserved liquid with a wooden spoon. Correct the seasoning and spoon the mixture into ramekins, smoothing over the tops with back of a spoon. Leave to cool. If serving the same day, leave in fridge to cool until ready to serve. If serving later pour over the remaining fat and allow to set over the top of the meat mix. They will keep in fridge this way for up to 2 weeks. To serve, remove the top coating of fat, garnish with bay leaf and serve with celery sticks as a scoop or roll a little in a lettuce leaf and eat with fingers. This is a classic French provincial dish often served as hors d'oeuvres. (serves 6) From couchman@bigfoot.com ~~~ pork-belly Pork Belly You can slow cook the pork belly with kale or any other greens adding stock or water as moisture. It takes 20 minutes to an hour or so. Add onions and garlic too. From: Susan Carmack ~~~ pork-chitterlings Chitterlings 10 lb. Chitterlings cut into 2" lengths 1 garlic clove 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. each thyme, clove, mace, allspice 1 bay leaf 1/4 c. sliced onions 3 red peper pods 2 tbs. apple juice Wash in cold water, then soak 24 hours refigerated in cold salted water to cover. Then wash again. Remove excess fat but leave some for flavor. Put in a large pot with enough water to cover: Bring slowly to a boil. Cover and reduce the heat at once and simmer 3 to 4 hours. Stir occasionally to keep it from sticking. We were well along in years before we discovered the name of this dish had an actual "ing" suffix on the end. For years we listened to our ancestors call this dish "chittlins" Adapted from: d008266c@dcfreenet.seflin.lib.fl.us (John Williams) Adapted by Patti Vincent ~~~ pork-santafe Santa Fe Chops with Firecracker Salsa 6 1-1/2 inch thick boneless pork center loin chops 1 Tsbp chili powder 1 Tbsp ground cumin 1 Tbsp ground black pepper Mix together seasonings and spread evenly on both surfaces of chops. Place chops on a kettle style grill directly over medium hot coals, lower grill hood and grill for 7-8 minutes; turn chops and grill for 7 minutes more. Serve with Firecracker Salsa on the side. Firecracker Salsa: In a small bowl, stir together 1 20 oz can drained pineapple tidbits, 1 medium diced cucumber, 1 Tbsp fresh lime juice, 1 Tbsp honey, and 1 jalapeno chile, seeded and minced. Cover and refrigerate 4-24 hours to let flavors blend. From: Nat'l Pork Products/Nat'l Pork Board ~~~ pork-chuletas Chuletas de Puerco Criollas (Cuban Pork Chops) 8 thin center-cut pork chops, about 4 oz. each fresh-ground black pepper 4 cloves garlic 1/4 teaspoon ea. oregano and cumin 1/2 cup sour (Seville) orange juice OR 1/4 cup sweet orange juice mixed with 1/8 cup ea. lime and lemon juice 2 large onions, thinly sliced 1/4 pure olive oil 1) Season the chops with pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chops with the garlic paste, place in a non-reactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate for 2 to 3 hours. 2) Remove the chops from the marinade, pat dry with paper towels, and reserve the marinade. In a large skillet, heat the oil over medium heat until fragrant, then brown the chops on both sides. Add reserved marinade, including the onions,cover, and cook until the chops are tender, about 20 minutes. Taken from Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwartz. A few things about this recipe: - Cooking with the marinade that the raw meat was in is okay since you'll be cooking it for 20 minutes. - We browned the chops in the skillet and baked them with the marinade in a baking dish in the oven at 350F instead. - Cooking the chops for 20 minutes seemed like a long time to us (we usually pan-fry them for 4 minutes on a side). They actually came out very tender, however. From: dwprosser at umass.edu ~~~ pork-porkwithrosemary Pork With Rosemary 4 butterfly pork chops 1/3 cup organic extra virgin olive oil about 2 tablespoons dried, crushed rosemary salt and pepper to taste Marinate pork chops in oil and spices for one hour in the refrigerator. Saute in a heavy skillet over medium heat just until done. Serve with a mixed green salad with a good red wine viniagrette. Mashed, garlic-infused chestnuts are a good accompaniment. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ pork-grilledchops Grilled Pork Chops (must do ahead) 1/4 cup fresh lemon juice 2 Tbsp olive oil 3 garlic cloves, minced 1/4 tsp. ground thyme 1/4 tsp. dried oregano 1/4 tsp. black pepper 6 pork chops, 1 inch thick In a shallow dish, blend all ingredients, except meat. Add pork chops. Cover and chill 12 hours or overnight, turning meat occasionally. To serve, remove meat from marinade. Grill over hot coals 15-20 minutes per side or until done. Baste chops with marinade during grilling. From: Gretchen Hansen in 3 Rivers Cookbook III ~~~ pork-chopsandkraut Pork Chops and Saurkraut 4 to 6 chops 1 lb. of saurkraut 2 grated apples (peeled or unpeeled) 1/3 cup of Ray's Neanderthin ketchup 2 Tbsp. honey garlic salt and pepper Brown chops in olive oil. In baking pan mix saurkraut, grated apples, ketchup, honey, garlic salt and pepper. Lay chops on top of kraut, cover and bake at 350 F. for 1 to 2 hours. From: Binnie Betten ~~~ pork-applecurry Apple and Pork Curry 2 tb Olive oil 4 Boneless pork chops; trimmed 1 Small onion; sliced thin 1 Clove of garlic; minced 1 Tart cooking apple 1 Small sweet red pepper 1/2 c Chicken stock 1 ts Arrowroot 1 ts Curry powder 1/2 ts Ground cumin 1/2 ts Cinnamon Freshly ground black pepper Chopped parsley or coriander * The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with arrowroot; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to frypan; adjust seasoning with pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serves 4. From: The Gazette, 91/02/20. ~~~ pork-jerkpineapplechops Jerk Pineapple Pork Chops Bring some island flavor to your standard pork chops. Puréed pineapple chunks and traditional jerk flavorings act as the marinade. The chops are then seared along with some pineapple slices until golden brown. 2/3 of a whole (4-pound) pineapple, peeled 1 bunch scallions, sliced crosswise into 1-inch pieces 1/2 small habanero or 1 large jalapeno chile, stemmed and seeded 2 teaspoons dried thyme 4 garlic cloves, smashed and peeled 1 1/2 teaspoons ground allspice 4 bone-in pork chops (3/4 inch thick and about 6 ounces each) Coarse salt and ground pepper 2 tablespoons extra-virgin olive oil Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice, and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate. Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours). In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown.) Add 1 tablespoon oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once. Serve with pork and reserved pineapple marinade. Cook's Note: To slice a pineapple, first cut off the leafy top and the base. Stand the fruit on one end and slice the thick skin off in strips, from top to bottom. Cut into rounds, or quarter the pineapple and cut out the core. The flesh can be chopped or cut into strips or chunks. Everyday Food, March 2011. From: Martha Stewart ~~~ pork-caillettesardeche Caillettes Ardèche Ingredients for 15 people: 500 g pork (including bacon, neck, liver ...) 2 kg chard (leaves and ribs) but you can also put spinach, cabbage salad or even (in addition to or instead) 1 egg 1 large onion Parsley (a small bunch) Salt and pepper pork caul Poach selected greens and drain their water maximum, ie, letting them drain overnight in a colander or, pressing hard in a towel after having passed under cold water to cool. Chop the pork with onion, parsley, salt and pepper. It is possible to have the butcher chop the meat. Add the chopped greens and mix evenly by hand. Add the whole egg. Make stuffing balls held in one hand and wrap a layer of pork caul that has previously been soaked in cold water. Arrange in a baking dish. Do not be afraid to tighten them against each other, they will pull apart while cooking. Put in the oven at 200° C for approximately 30 to 45 minutes. From: Marmiton ~~~ pork-cailletteschabeuil Caillettes Chabeuil 250 g lean pork loin 375 g pork belly 250 g of pork liver 1 pork caul 2 eggs 150 g of green chard 200 g spinach salt and pepper - Prepare spinach and chard. - Blanch in boiling water for 5 minutes. - Place them in cold water - Drain well, squeezing them with your hands. - Cut into strips. - Book. - Chop the meat. - Mix the vegetables with 2 eggs. - Salt and pepper. - Knead the preparation. - Divide into 12 balls the size of a tangerine. - Wrap each part in a strainer cut beforehand. - Flatten, arrange in a baking dish. - Store in refrigerator 2 hours. - Preheat oven to 210° C. - Bake for 40 minutes. - Return the stomachs after 15 minutes. - Cool. From: Cuisine à la Francaise ~~~ pork-easybbq Easy BBQ Pork 3-5 lb boneless pork roast or a Boston Butt with a small amount of bone 4-5 cloves garlic, minced 1 medium onion, minced salt and pepper to taste 1 bottle of your favorite bbq sauce (use the NeanderThin recipe) Place the roast, garlic, and onion in a crock pot on high. Add the salt and pepper and a little bit of water. Cook on high until you can easily shred the pork roast with a fork. I would cook this in my crock pot (Rival) for about 5 hours. Remove the roast and shred the meat removing as much of the fat as possible and the bone. Strain the grease in the crock pot, keeping any bits of garlic and onion left and throwing out the grease. Place the shredded meat back into the crock pot, along with the bits of garlic and onion. Pour the BBQ sauce over all until the meat is covered. Mix well. Continue cooking the pork in the crock pot for about three hours, on low. Very Good. From: dmferrell@happy.uccs.edu ~~~ pork-pulledpork Pulled Pork Crockpot Recipe pork shoulder 1 cup water basil rosemary BBQ sauce (use Neanderthin version) Put the pork shoulder roast in the crockpot overnight on low with 1 cup of water and some basil and rosemary. In the morning turn it off and let it cool down a bit. Remove any skin or bone. Pull the meat apart into small pieces and return it to the crockpot. Dump in BBQ sauce and a little water (1/4 c.) and mix it all together. Put it back on low for a few hours. Adapted from: Johnson (jmjohnsn) in rec.food.recipes on Jun 23, 1999. ~~~ pork-appleglazed Apple Glazed Pork Roast (Slow Cooker) 3-4 lb. pork loin roast (well trimmed) salt and pepper 4-6 apples, cored and quartered (peeled, optional) 1/4 cup apple juice 2 Tbsp. raw honey 1 tsp. ginger Rub roast with salt and pepper. Brown under broiler to remove excess fat, drain well. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine rest of ingredients, spoon over roast. Cook on low for 10-12 hours. Adapted from: Johnson (jmjohnsn) in rec.food.recipes on March 21, 1999. ~~~ pork-alldayherbed All Day Herbed Pork Roast 3 pounds pork roast or tenderloin 1/2 teaspoon thyme 1/2 teaspoon sage 1 1/2 teaspoon rosemary 1 bay leaf 2 fresh leaves basil 1 apple, cored, and cut into quarters salt and pepper Place roast in crock-pot. Cover just to top with water. Add thyme, sage, rosemary, bay leaf, basil, and apple. Add salt and pepper, to taste. Cover, and cook on med. for 5-6 hrs. Note that some people find this recipe bland. From: CDKitchen ~~~ pork-fruitedcrockpot Fruited Pork 2 pounds pork boneless loin roast 1 1/2 cup mixed dried fruit 1/2 cup apple juice 1/2 teaspoon salt 1/4 teaspoon black pepper Place pork in 3-4 quart slow cooker and top with fruit. Pour apple juice over pork and sprinkle with salt and pepper. Cover crockpot and cook on low for 7-9 hours until pork is tender. From: CDKitchen ~~~ pork-spicythaiporkcarrotstirfry Spicy Thai Pork and Carrot Stir Fry 2 tb oil 2 peppers, hot; green and/or red 2 tb pure fish sauce, e.g. Red Boat Fish Sauce 1 onion; cut into narrow 2 loin chops, boneless 3 tb Fresh ginger root; thinly 8 oz Fresh carrots; thinly In a large deep skillet, over high heat, heat oil until nearly smoking. Place pork in hot pan and let brown, without stirring, about 30 seconds; stir and cook 30 seconds longer. Add carrots, onion, hot peppers and gingerroot to pan, stirring occasionally over highest heat about 6 to 8 minutes, until carrots are crisp tender and onion begins to caramelize. Add 1/3 cup water to pan and scrape loose drippings from bottom. Add fish sauce and stir well until everything is completely coated. Posted to FOODWINE Digest 26 Sept 1996. From: Laura Hunter Found at: BigOven ~~~ pork-abkhazura Spicy Meatballs (Abkhazura) One of the liveliest preparations from Abkhazia on the Black Sea coast is abkhazura) highly seasoned meatballs served with tkemali sauce. Extra flavor is imparted to the meatballs by wrapping them in lacy caul fat, which also enhances their appearance. But since caul fat is often hard to find here, the meatballs may be shaped without it. This invigorating recipe comes from Marina Mirianashvili. Serves 8. 1 pound pork butt 3/4 pound beef chuck 1 small onion, peeled 4 large garlic cloves, peeled 1/2 to 3/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground coriander seed 1/2 teaspoon dried fenugreek 1/2 teaspoon dried summer savory 2 teaspoons salt 2 tablespoons ground barberry or sumac 1 pound caul fat, if available Citrus juice (lemon or lime) Grind together the pork, beef, onion, and garlic. Work the spices in well with your hands. (Stirring with a spoon will not blend the flavors sufficiently.) Soak the caul fat in warm water with a little citrus juice until it becomespliable, then cut it into 4-inch squares. Place a mound of ground meat mixture on each square and enclose it in the fat to make a plump meatball. Fry the meatballs over low heat until cooked through and nicely browned. Serve with tkemali sauce. Adapted from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. ~~~ pork-gerrapork Geera Pork Geera Pork (Trini Indian cuisine) is very spicy and even though you may be under a little pressure because of the heat, you will always ask for more Geera Pork! What is Geera? Geera is the Hindi word for Cumin. Cumin are tiny seeds that are among the top three spices used in Indian cooking. Geera is dark in colour and has a distinct odour. 1 lb lean pork 1 teaspoon of salt 1/2 teaspoon of black pepper 2 grated garlic cloves 4 leaves shadon beni 2 pimento 2 teaspoon curry powder 2 hot peppers 2 teaspoons of geera/jeera powder (roasted cumin powder) 1 lime 2 tablespoon oil Clean the pork and cut up in to pint size pieces. Place in a bowl of water and squeeze the juice of one lime into the water. Allow the pork to soak in the lime water for about five minutes. Throw out the lime water, rinse the pork and season with salt, black pepper, garlic. Finely chop the shadon bennie, deseed and also finely chop the pimento. Add these two ingredients to the pork. Allow to marinate for at least four hours. After meat has marinated, put a medium size deep pot on the stove to hot. Add the oil. Cumin seeds can also be used instead of the powder. If you decided to use the cumin seeds, they will have to be roasted in a frying pan (no oil) and then finely crushed with maybe a rolling pin. Add the curry powder and the cumin (crushed roasted seeds or powder) to a cup of water, mix to form a paste. Carefully a the curry mixture to hot oil and allow to simmer for about 3 minutes. Add the seasoned pork and stir until the port is coated with the curry powder. Lower heat, cover and allow to simmer in its own juices for about 20-25 minutes or until almost cooked. It may be necessary to add about a half cup of water if the liquid has dried up within the pot to avoid burning. Add remainder of ingredients and stir thoroughly. Cook for an additional 5-10 minutes until tender. From: www.whatocook.com/geera-pork [dead link] ~~~ pork-cocoporksquash Pork and Squash in Coconut Milk 1 tablespoon coconut oil 2 pounds boneless pork, cut into 1-inch chunks 1 large onion, sliced 1 pound butternut squash or sweet potatoes, peeled and cut into 2-inch chunks 1 can coconut milk, about 1 1/2 cups 3 tablespoons nam pla (fish sauce) or salt to taste Juice of a lime, or more to taste Chopped cilantro for garnish, optional. 1. Place oil in large skillet or casserole. Turn heat to medium-high. When oil is hot, add pork. Cook without stirring until pork is nicely browned on one side, about 5 minutes. 2. Add onion, and stir. Cook, stirring occasionally, until onion softens, about 5 minutes. Add squash, coconut milk and 2 tablespoons nam pla or soy sauce (or a big pinch of salt), and stir. Bring to a boil. Turn heat to low, cover and simmer about 40 minutes, or until pork is tender but not dry. 3. Uncover, and add remaining nam pla; or taste, and add salt if needed. If mixture is too loose for your taste, raise heat to high and reduce it until it thickens. Stir in lime juice, then garnish with cilantro, and serve. Yield: 4 servings. Variation: Substitute 1 1/2 pounds boneless chicken thighs for the pork. The cooking time will be as little as 15 minutes from the time you add the coconut milk. Or use 8 bone-in thighs, skin removed; the simmering time will be about 30 minutes. Adapted from: Mark Bittman in The New York Times ~~~ pork-carneadobado Carne Adobado (Spiced Pork) 2 cups red chile purée or 12 tablespoons chile powder 3 pounds fresh, lean pork 2 teaspoons salt 1 tablespoon oregano 2 cloves garlic, mashed Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more. To serve, add more fresh chile sauce and cook until tender. From: http://www.cookingpost.com/recipe.htm [now redirects to store] ~~~ pork-greenchile Green Chile Stew 24 green chiles, fresh or canned 2 Tbsp olive oil 2 pounds pork loin, cubed 2 large onions, finely chopped 3 cloves garlic, minced 3 cups stewed tomatoes 1 6-oz can tomato paste 2 cups water 1/2 tsp. cumin If chiles are fresh, parch and peel them. Remove the ribs, seeds and tops. In a large stew pot, heat olive oil. Add pork cubes and lightly brown. Add onions and garlic and brown. Cut chiles into 1" slices and add to pork and onions. Add remaining ingredients and cook about 1 hour until stew is thickened. Adjust seasonings. Can freeze leftovers. From Mary Jo Hottenstein in 3 Rivers Cookbook III ~~~ pork-redchili Red Chili Stew 2 pounds pork, cut into small pieces (save some fat) 5 dried red chiles 1 teaspoon oregano 1/2 teaspoon garlic powder salt to taste Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside. Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat. Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour. From: http://www.cookingpost.com/recipe.htm [now redirects to store] ~~~ pork-baconwrapped Bacon-Wrapped Pork Tenderloin Juicy pork tenderloin meets crispy bacon and savory-sweet apples. Simple enough for a weeknight, but impressive enough for a dinner party. 1 (1-pound) pork tenderloin 4 teaspoons olive oil 4 to 5 slices thin-cut bacon (about 4 ounces) 2 pounds Pink Lady apples, or other firm, sweet apples 1 teaspoon kosher salt, plus more for seasoning the tenderloin Freshly ground black pepper Heat the oven to 500°F and arrange a rack at the top. Coat the tenderloin with 1 teaspoon of the olive oil and season with salt and a generous amount pepper. Wrap the bacon around the tenderloin in a spiral so it completely covers the meat. Place on a baking sheet and roast until the bacon just begins to render, about 10 minutes. Meanwhile, core the apples, slice into 6 wedges each, and place in a large bowl. Add the remaining 3 teaspoons olive oil, measured salt, and pepper. Toss until well coated. Scatter the apples around the tenderloin without allowing them to touch each other or the pork, and roast until the bacon is light brown, the underside of the tenderloin is browned and the meat registers 150°F on a digital thermometer, and the apples are knife tender, about 10 minutes more. Set the oven to broil and cook the tenderloin until the apples begin to brown, the bacon is golden brown, and the pork reaches 155°F to 160°F. Let rest at least 5 minutes before serving. By Aida Mollenkamp and Amy Wisniewski. From: Chow: Recipes [archive.org] ~~~ pork-baconmustardporkroastmushroomcaps Bacon Mustard Pork Roast with Stuffed Mushroom Caps 1 (2 pound) boneless sirloin pork roast 3/4 cup prepared spicy mustard 10 slices bacon 6 bacon strips, cut in half 1/2 small onion, minced 2 large mushroom stems, chopped 3/4 cup prepared spicy mustard 12 large mushroom caps Preheat the oven to 350 degrees F (175 degrees C). Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 145 degrees F (63 degrees C). Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast. From: AllRecipes ~~~ pork-roasttenderloinsalsa Roast Pork Tenderloin with Orange-Red Onions Salsa Citrus, chiles, cumin, cilantro-this classic combination of hotweather ingredients goes great with lean, clean pork tenderloin. I enjoy working with the tenderloin, not only because it is healthful but also because it is a good portion size and is very versatile, good for grilling or roasting, whole or shaped into scallops. If you want to grill this instead of baking it, grill over a medium-hot fire for 5 to 8 minutes per side or until done to your liking. Serves 4 as entree. Salsa: 1 orange, peeled, seeds removed, and divided into sections 1 red onion, diced small 1 teaspoon minced garlic 5 tablespoons lime juice (about 3 limes) 1 teaspoon minced fresh red or green chile pepper of your choice 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro 1 teaspoon chili powder Salt and freshly cracked black pepper to taste 2 pork tenderloins, each 10 to 12 ounces Salt and freshly cracked black pepper to taste 2 tablespoons oil Make the salsa: Combine all the salsa ingredients, mix well, and set aside. (This mixture will keep, covered and refrigerated, for 3 or 4 days.) Preheat the oven to 500°F. Sprinkle the tenderloins with salt and pepper and heat the oil in a large saute pan until hot but not smoking. Add the tenderloins and sear them well, 2 to 3 minutes per side. Place the tenderloins in a very lightly oiled baking pan and bake for 10 to 12 minutes, or until a peek inside shows just a trace of pink at the center. (If you like your pork more well done, just leave it in the oven another 2 to 3 minutes.) Remove the tenderloin from the oven, allow it to sit for 5 to 10 minutes, cut it into inch-thick slices, and serve with the orange-red onion salsa. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby ~~~ pork-momsroast "Mom's" Pork Roast But I made some changes that she probably would be shocked by! Anyway, I thought it was tasty and kind of different, so here it is: 1 pork roast (I use the kind that is 2 pieces tied together with string, so I can take them apart and get the spices more evenly distributed) Fresh garlic, minced (about 2 heaping teaspoons) Fresh basil, minced (about 2 heaping teaspoons) Rosemary (fresh or dried) Fresh ground pepper Wash the meat well, liberally rub the spices on all sides of the meat. Heat some olive oil in a skillet over high or medium-high heat, and braise the roasts on top and bottom. Put into a deep baking pan and scrape in the herbs and oil from the skillet. 1 large onion, cut in strips 1 or 2 apples, cored and cut up (I use Granny Smith apples) 1 small to medium lime, quartered 1 rather large jalapeno pepper, sliced and seeded (OK, I also put in some baby carrots, but you can skip that) Put vegetables in pan on top of meat. Add water until meat and most vegetables are covered. Cover and bake at 350 until meat thermometer reaches the correct temperature for pork. The combination of flavors from the basil, lime, and jalapeno make the juice very yummy. I hope you like it! By Susan B. Posted to the PaleoRecipe Mailing List, March 2001 You can make a paste of the same spices and mix with 1/4 cup each olive oil and mustard, rub into and on a boneless leg of lamb. Let marinate for a day or two in the fridge, set out early enough to reach room temperature and cook on the grill to desired doneness. By Oliva. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ pork-uncuredbacontips Uncured Bacon Tips It seems no matter how I fried uncured bacon, I always ended up with bland, chewy bacon. This is what I do: I lay my uncured bacon on a cookie sheet and bake it at 325° for 35-45 minutes turning it once at the half way threw the cooking time. I also sprinkle with one or more seasonings such as, garlic, oregano, rosemary, turmeric or just plain sea salt. I even tried nutmeg and cloves, interesting taste on bacon!!! By Trish Tipton. Posted to the PaleoRecipe Mailing List, Dec. 2000 Broil it on a barbequeue - it's wonderful, flaky and delish! By Caroline A Tigeress. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ pork-butterflied Butterflied Pork Loin one bunch parsley (I use Italian flat leaf) 4 or so cloves of garlic (this is totally to taste and this dish is from Provence so garlic is abundant) several salted anchovy fillets, rinsed 2/3 c. pitted olives (do NOT use those canned things - nicoise would be nice but if you can't get those, picholine or even kalamata) several leaves of fresh sage 1/2 c. apple juice Roughly chop everything and stuff in the loin. Truss. Place in a baking dish just a bit larger than the roast and pop into a 450 degree oven for 10 minutes. Turn the oven down to 325 and roast for about 1 hour basting with the drippings for the first 30 minutes. Then switch to the apple juice and baste every 4 or 5 for the remaining cooking time. From: Robin Ringo Adapted by Patti Vincent ~~~ pork-taro Roast Pork and Taro 1-1/4 to 1-1/2 pounds taro (2-3 inches long) 1 piece fat-trimmed, boned and tied pork butt or shoulder (2to2-1/2 pounds) 1 onion (1/2 lb.), peeled and chopped 2 tablespoons chopped fresh ginger 2 cups fat-skimmed chicken or beef broth 4 cups chopped washed spinach leaves In a 4 or 5 quart ovenproof pan over high heat, bring 2 quarts water to a boil. Add taro and cook 5 minutes. Drain and let cool. With a knife, peel taro and cut away any bruised or decayed spots. Cut taro into 1 inch chunks. Rinse pan. Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth. Cover and bake in a 375F oven until meat is very tender when pierced, about 2-1/2 hours. Uncover and stir spinach into juices. Bake until meat is lightly browned, about 30 minutes more. Then broil about 8 inches from heat until meat is richly browned, about 5 minutes longer. Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices. Season to taste. From: Sunset, Nov. 1998 ~~~ pork-cabbage Pork Roast and Cabbage 2 cups of cooked pork roast, chopped (good for leftovers) 1/2 head of cabbage 2 large onions, chopped juice of 1 fresh lemon 1/3 cup of tomato juice pepper and cayenne pepper to taste Saute cabbage, pork and onions in olive oil. Add lemon juice, tomato juice and seasonings and cook covered until vegetables are tender. From: Binnie Betten Adapted by Patti Vincent ~~~ pork-spicy Spicy Pork 1 lb pork tenderloin cut in half and butterflied Rub with this mixture: 1 tsp salt (or to taste) 1/4 tsp garlic powder 1/4 tsp pepper 1/4 tsp thyme generous pinch of ground allspice Preheat oven to 350. Put 2 tablespoons olive oil in a roaster pan and brown tenderloin pieces on all sides to seal in juices. Bake about 40 minutes. This is absolutely delicious with applesauce or puréed pears, and also with mashed turnips. From: Kerry Townley-Smith on the PaleoFood list. Posted 30 April 1999. ~~~ sausage-defined Sausage Defined Sausage means ground pork or a mixture of 1/3 ground pork and 2/3 any other kind of meat. Classic sausage is made of pork trimmings, 1/3 fat to 2/3 lean. Or of ground beef and pork mixed which is bologna, or of lamb, mutton, or goat bound with 1/3 pork to help hold it together and improve flavor. It can also be made of part liver which gives you liver sausage. From Old Fashioned Recipe Book by Carla Emery. ~~~ sausage-boudinblanc Boudin Blanc (Sausage Making) 3 ea 3ft hog sausage casing 3 lb Boneless lean pork 4 c Coarsely chopped onions 1 md Bay leaf, crumbled 6 Whole black peppercorns 5 ts Salt 1 c Green pepper, coarse chop 1 c Parsley, coarse chop 1/2 c Green onions, coarse chop 1 tb Finely chopped garlic 2 1/2 c Freshly cooked white rice 1 tb Dried sage leaves 2 1/2 ts Cayenne 1/2 ts Fresh ground black pepper Boudin is the French term for the blood sausage, or "pudding," made with the blood of the pig. Boudin blanc is a white sausage made with pork but no blood. This Louisiana version adds rice and is even whiter. Makes 3 sausages, each about 30 inches long. Trim off excess fat from pork and cut into 1 1/2 inch chunks. Place the sausage casing in a bowl. Pour in enough warm water to cover it and soak for 2 - 3 hours, until it is soft and pliable. Meanwhile, put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1 inch. Bring to a boil over high heat and skim off the foam and scum that rise to the surface. Add 2 cups of onion, the bayleaf, peppercorns and 1 tsp salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate. Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green onions and garlic through the medium blade of a food grinder and place the mixture in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4 tsp of salt. Knead vigourously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. To make each sausage, tie a knot 3 inches from one end of a length of the casing. Fit the open end over the funnel (or "horn") on the sausage making attachment of a meat grinder. Then ease the rest of the casing onto the funnel, squeezing it up like the folds of an accordion. Spoon the meat mixture into the mouth of the grinder and, with a wooden pestle, push it through into the casing. As you fill it, the casing will inflate and gradually ease away from the funnel in a ropelike coil. Fill the casing to within an inch or so fo the funnel end but do not try to stuff it too tightly, or it may burst. Slip the casing off the funnel and knot the open end. You may cook the sausages immediately or refrigerate them safely for five or six days. Before cooking a sausage, prick the casing in five or six places with a skewer or the point of a small sharp knife. Melt 2 Tbsp of butter with 1 Tblsp of oil in a heavy 12 inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-boudin Boudin (Sausage Making) 1 lb Hog or beef blood (1 pint) 1/2 lb Hog fat 1/4 ts Salt 1/4 ts Pepper 1/2 ts Cayenne 1/2 Garlic clove 2 Onions Mince the onions fine and fry them slightly in a small piece of the hog fat. Add the minced garlic. Hash and mince the remaining fat very fine and mix it thoroughly with the beef blood. Mix the onions, spices and herbs. When all mixed take the prepared casings or entrails and fill with the mixture, being careful to tie the casing at the further end before attempting to fill. Then tie the other end making the sausage into strings of about two feet. Wash them thoroughly on the outside after filling and then tie again in spaces of about three inches or less in length, being careful not to make too long. Place them to cook in a pot of tepid water never letting them boil as that would curdle the blood. Let them remain on the slow fire till you can prick the sausage with a needle and no blood will exude. Then take them out, let them dry and cool. Boudins are always fried in boiling lard. Some broil them, however. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-bratwurst Bratwurst (Sausage Making) 3 Ft small hog casings (1-1/2-inch diameter) 1 1/2 lb Lean pork butt, cubed 1 lb Veal, cubed 1/2 lb Pork fat, cubed 1/4 ts Ground allspice 1/2 ts Crushed caraway seeds 1/2 ts Dried marjoram 1 ts Fresh ground white pepper 1 ts Salt, or to taste 1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. 3. Mix the ground meats and grind again. 4. Add the remaining ingredients to the meat mixture and mix thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-paleopatties Paleo Breakfast Sausage Patties 1 Beaten Egg 1/3 Cup Finely Chopped Onion 1/4 Cup finely snipped dried or 1/2 cup fresh chopped apples (Optional, may be omitted) 2 Tbsp. Parsley flakes or snipped fresh parsley 1/2 tsp sea salt 1/2 tsp ground sage 1/4 tsp ground nutmeg 1/4 tsp black pepper 1/8 tsp red cayenne pepper (this is for mild sausage, add more if you like it hot) 1/2 lb ground pork (can also substitute ground beef, turkey, or chicken) Combine all ingredients in large bowl and mix well. Form into patties and grill or pan fry. This tastes almost exactly like Jimmy Dean Sage Sausage without the non-paleo preservatives and additives. Adapted from Recipe that comes with manual to George Foreman grill Above recipe adapted to make Scotch Eggs (1 dozen) 2 beaten eggs 1 onion finely chopped 1 apple finely chopped ( optional, may be omitted) 1 stalk of fresh parsley chopped or equal amount parsley flakes 3 tsp sea salt 3 tsp ground sage 1 1/2 tsp ground nutmeg [or allspice] 1 1/2 tsp black pepper 3/4 teaspoon red cayenne pepper (this is for mild sausage, add more if you like it hot) 3 1bs. ground pork (can also substitute/mix ground beef, turkey, or chicken) 1 dozen eggs Combine all ingredients in large bowl and mix well. Hard boil 1 dozen eggs, cool, and peel off shells. Form 12 equally sized sausage patties from sausage mixture. Wrap eggs in patties forming them around the eggs evenly. Place on a cookie sheet and bake at 350 degrees for 25 to 35 minutes until done (look for browning of the sausage. These are delicious and make an excellent quick breakfast or snack during the busy week, and are also good cold. The juice from the sausage penetrates into the yoke giving it a great flavor. Adapted from recipe by TygerLile available at http://www.atkinsfriends.com By Sean Townsend. Posted to the PaleoRecipe Mailing List, April 2001 ~~~ sausage-breakfast Breakfast Sausage 1 lb lean pork and veal, cubed 1/2 lb clean pork fatback, cut into small cubes large dash Hickory Smoked Salt 1 tsp sage lots black pepper maple syrup, optional The secret to good sausage is to keep everything cold, including the meat grinder. Mix all ingredients together in a bowl which is sitting in a bowl of ice. Grind together on the coarsest setting, twice. Make a patty and fry it to taste, then reseason quickly. Put away immediately in a cool place. If you like sausage sweet, add some maple syrup. If you like it really hot, add some red pepper. Posted by Sheri McRae to rec.food.recipes on Nov 29, 1995. ~~~ sausage-country Breakfast or Country Sausage 10 pounds pork shoulder 4 Tb. salt 1 1/2 Tb. white pepper 2 1/2 Tb. sage 1 Tb. nutmeg 1 Tb. thyme 1 1/2 tsp. ginger 1/2 Tb. cayenne pepper 2 Cups ice water Trim the fat off the pork shoulder, if you like lean sausage, or leave it on if you like more flavor. Always make certain that your meat is free of bone and glands. Limpy likes the 1/8" grinding plate, and recommends grinding the meat only once. To the ground meat, mix in the dry spices first. Then add the ice water. Mix thoroughly. Bulk sausage is easily made into patties, or you can use 22-24mm lamb casings for the challenge of making link sausage. They usually cost between $25.00 - $35.00 per hank (bundle), and can stuff approximately 55 Lbs. of meat. Wrap the finished product in freezer paper for long term storage, or fry some up right now for a real treat! From: Panhead. posted to many newsgroups ~~~ sausage-country2 Country Sausage (a.k.a. Breakfast Sausage) The way I have been making it lately is to use pork butt roast, cutting out the bone and about half of the fat. I cube the meat, salt it, pepper it with coarse ground pepper, and put sage on it. I mix up this and give it a grind. After grinding, I let it sit to meld the flavours, mix it up again, and either put it into patties, or stuff casings with it. Either way, it is tasty. I almost forgot, someone recommended savory as well, and I will try that the next time I find time to make sossaj. From: Eddie Van Huffel in rec.food.cooking on Oct 19, 1996. ~~~ sausage-cabbage Cabbage Sausage 10 lb coarsely ground pork shoulder 10 lb coarsely ground cabbage 2-3 lb onion Paprika to colour Salt and pepper to taste Mix well and stuff into casings. Tie off at 4" intervals. Can be frozen. Can add 1 hot pepper. Traditionally served as sandwiches on Christmas Eve. From: Dan Aleksandrowicz's parents. Forum: rec.food.recipes, Dec 2, 1997. ~~~ sausage-chaurice Chaurice (Cajun Pork Sausage Making) 3 Yd small sausage casing (about 1 inch wide) 4 lb Lean fresh pork 2 lb Fresh pork fat 2 c Very finely chopped onion 4 ts Very finely minced garlic 1 ts Cayenne 1 ts Chili powder 1 ts Crushed red pepper pods 2 2/3 tb Salt 2 ts Fresh ground black pepper 2 ts Dried thyme 5 tb Fine minced fresh parsley 3 Whole bay leaves, crushed vey fine 1/2 ts Allspice This creole pork sausage is a local favorite dating well back into the 19th century. Its firm texture and hearty, spicy flavor make it an excellent accompaniment to red or white beans and rice or grilled as a breakfast sausage. Prepare sausage casings by soaking them in cold water for an hour, then running cold water through them. Cut off a 3 yard length. Repack the rest and refrigerate for later use. Cut the pork and fat into small pieces with a sharp knife. Mix together and run once through the coarse blade of the meat grinder, placing a large bowl in front of the grinder to catch the meat. Add seasonings and mix vigorously with a wooden spoon or large stiff wire whisk until stuffing is fluffy and very smooth. Cut casing into 16 inch lengths and stuff. To cook, place in a large heavy skillet or saute pan with about 1/4 inch cold water. Bring to a boil over high heat, cover the pan, then reduce heat to low and cook for about 15 minutes. Uncover, raise heat to medium and cook until sausage is well browned on all sides, about 10 minutes longer, turning frequently with tongs. Drain on paper towels. Allow one chaurice per person. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-chaurice2 Chaurice(2) (Cajun Pork Sausage Making) 2 lb Boneless pork shoulder, cut in cubes or strips 3/4 lb Chilled pork fat, cut in cubes or stripes 1 lg Onion, chopped coarsely 2 Cloves garlic, fine chopped 1 1/2 ts Crushed dried red hot pepper 1 1/2 ts Salt 1 ts Fresh ground black pepper 1 ts Ground red pepper (cayenne) 1 ts Crumbled leaf thyme 1/2 ts Ground allspice Heat sausage casings soaked and rinsed. (med. grind) grind pork and pork fat and place in large mixing bowl. Add onion, garlic, parsley, red pepper, salt, and pepper, cayenne, thyme, and allspice. Mix well. Refrigerate for at least 12 hours stirring once or twice to allow flavor to develop. Grind mixture and stuff in hog casings, twist or tie off in 4 to 5 inch links. COOK: the sausage immediately or refrigerate them for up to 4-5 days or freeze for later. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-chaurice3 Chaurice(3) (Cajun Pork Sausages Making) 1 1/2 lb Lean pork, trim of fat 2/3 lb Fatback or hardest pork fat avail 1 c Finely chopped onion 1/2 c Finely chopped parsley 1 1/2 tb Finely minced garlic 2 tb Hot red chiles, fine chop -or 1 ts dried red pepper 2 1/2 ts Cayenne pepper 2 ts Dried thyme 1/2 ts Allspice 1 tb Salt, if desired 6 Prepared sausage casings Grind the pork and pork fat using a meat grinder. Add the onion, parsley and spices. Test the mixture by making a small patty and cooking it. Adjust seasonings if need be. Put the mixture through the meat grinder a second time. Stuff the sausage casing. When ready to cook, prick the sausages all over with a fork to prevent bursting. Fry in a little oil. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-chaurice4 Chaurice(4) (Creole Pork Sausage Making) 7 lb Fresh pork 2 lg Onions, chopped 1 Clove garlic, crushed 2 tb Salt 2 ts Fresh ground black pepper 1 ts Crushed chili pepper 1/2 ts Paprika 1/2 ts Cayenne pepper 3 Sprigs parsley, chopped 1/2 ts Allspice 1/4 ts Powdered bay leaf 5 Yd sausage casing Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly. Remove the cutting blades from the grinder and attach the sausage stuffer. Attach casing as in basic sausage recipe. Refeed the mixture into grinder and through the sausage stuffer. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-chaurice5 Chaurice(5) Hot (Cajun Pork Sausage Making) 1 Jalapeno, stem/seed, mince 1/2 ts Cayenne powder 1/4 ts Crushed red chile 1 1/2 lb Ground pork 1/2 c Finely chopped onion 1 Clove garlic, minced 1/2 ts Ground black pepper 1 tb Fresh parsley, minced 1/2 ts Salt 1 sm Minced thyme sprig -or 1/4 tsp. dried 1 sm Bay leaf, crumbled Pn allspice Pn mace Combine all ingredients and mix well. Stuff casings and form any length links desired. Refrigerate up to 3 days for flavors to blend. Cook the sausages in your preferred manner and serve them as a spicy accompaniment to pinto beans and corn bread or with a heap of steaming grits. This Southern favorite can be grilled as a breakfast or dinner sausage and is the classic sausage of Jambalaya. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-kupati Georgian Sausage (Kupati) 1 pound pork butt 1/2 pound hard fatback (or salt pork, blanched for 15 minutes and chilled) 2 large garlic cloves, peeled 1 teaspoon dried summer savory 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon freshly ground black pepper 2 teaspoons salt 1/4 cup tkemali sauce Grind together medium-fine the pork butt, fatback, and garlic. Thoroughly work in the spices with your hands, then stir in the tkemali sauce. Optionally (and to be authentic) stuff the mixture into casings to make sausages about 1 1/2 inches in diameter. Tie the casings at 8-inch intervals, tying off each link twice so that they can be cut apart. Separate the links and shape into horseshoes or coils. Or simply shape into patties. Either grill or fry the kupati in a skillet. Serves 4. From: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. ~~~ sausage-herbed Herbed Sausage 1 pound ground pork 1 1/4 teaspoons salt 1 1/4 teaspoons sage 1/8 teaspoon allspice Season as above or to taste. Mix all ingredients. Chill overnight. Form into patties, cook in fry pan until done. Recipe By: Gourmet Magazine From: Terry Taylor in rec.food.recipes on Feb 10, 1998. ~~~ sausage-italian Italian Sausage 2 lbs coarsely ground pork shoulder 2 tsp salt 1 tsp pepper 2 Tbsp fennel seed 1/2 can water 1-2 tsp ground hot pepper seeds Soak fennel seed in water for 10 minutes or more. Mix fennel and water with pork. Mix in spices and stuff into casings. Tie off at 4" intervals. From: Dan Aleksandrowicz's parents. Forum: rec.food.recipes, Dec 2, 1997. ~~~ sausage-italian2 Italian Sausage 5 pounds ground pork 1 tablespoon coriander seed 1 tablespoon parsley flakes 2 tablespoons fennel seed 2 large cloves garlic, -- minced 1 tablespoon salt 1 1/2 teaspoons fresh ground pepper Blend seeds and parsley flakes in blender until fine. Mix all ingredients, chill over night. Crumble or shape into patties, cook in fry pan until done. Source: Gourmet Magazine From: Terry Taylor in rec.food.recipes on Feb 10, 1998. ~~~ sausage-milditalian Italian Sausage (Mild) 5 pounds Pork butt -- ground 5 teaspoons Salt 5 teaspoons Fennel seed 1 1/2 teaspoons Crushed hot pepper 1 1/2 teaspoons Pepper -- black 1 cup Water Combine all ingredients, mix well and stuff into hog casing or make patties. To cook, fry or bake. Source: The Sausage Making Cookbook, by Jerry Predika From: Collection of Clarence Fontish Posted by Art Poe to rec.food.recipes on Jan 10, 1996. ~~~ sausage-italian3 Italian Sausage 8 lb Pork shoulder 2 tsp Salt 1 tsp Black pepper 4 tsp Fennel seeds 4 tsp Oregano 1 tsp Garlic powder Cut the pork into 1 1/2" cubes. Sprinkle combined seasoning on pork and toss to distribute. Grind. Shape sausage into patties. From: Karl E. Moser (KE3NF) in rec.food.recipes on Nov 14, 1998. ~~~ sausage-italian4 Italian Sausage Mix together: 1 pound ground pork 1 medium onion, finely chopped 1 small garlic clove, crushed Combine and mix into pork mixture: 1/2 tablespoon salt 1/2 teaspoon ground pepper 1/2 teaspoon fennel seed 1/4 teaspoon paprika 1/8 teaspoon ground thyme 1/8 teaspoon (or more) cayenne pepper Shape into patties, meatballs, or stuff into casings. Found on the Cookbook USA CD. Posted by Betsy Couch to rec.food.recipes on Jan 5, 1996. ~~~ sausage-liver Liver Sausage Boil five pounds pork liver for one hour. Discard broth. Cover five pounds lean pork and five pounds pork skin with water. Add 3 bay leaves, 6 whole cloves, and 1 onion. Boil for 2 hours. Skim the fat from the broth. Remove the meat and cool the broth. Grind the liver and the meat. Add salt, pepper, and garlic, salt to taste. Add enough of the broth to moisten the mixture well. Stuff into casings and boil one hour. Keep in refrigerator or freezer. This recipe only makes enough to stuff about six casings. Don't smoke liver sausage. From: Old Fashioned Recipe Book by Carla Emery. ~~~ sausage-plain Plain Sausage Grind up pork trimmings. Season with salt, pepper, sage, and optional red pepper. From: Old Fashioned Recipe Book by Carla Emery. ~~~ sausage-polish Polish Sausage 6 lb coarsely ground pork shoulder 3 Tbsp and 1 tsp salt 3 tsp Marjoram 4 cloves garlic 1 1/2 tsp ground black pepper 2 1/2 can water Mix well and stuff into casings. Tie off at 4" intervals. Can be frozen. From: Dan Aleksandrowicz's parents. Forum: rec.food.recipes, Dec 2, 1997. ~~~ sausage-polish2 Polish Sausage 4 lb Pork butt 1 lb Beef stew meat 2 T Pepper, black; coarse ground 1 T Marjoram leaves 8 Garlic clove; pressed 1/4 ts Allspice 3 1/2 ts Salt 1 c Water Grind pork and beef very coarsely. Combine all ingredients, mix well and stuff into hog casing or make patties. Source: The Sausage Making Cookbook, by Jerry Predika From: Collection of Clarence Fontish Posted by Sam Waring to rec.food.recipes on Sep 4, 1995. ~~~ sausage-cevapcici Serbian Cevapcici 1 1/2 pounds ground pork 1 pound lean ground beef 1/2 pound ground lamb 1 egg white 4 cloves garlic, minced 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground black pepper 1 teaspoon cayenne pepper 1/2 teaspoon paprika Preheat a grill for medium-low heat. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes. By: AMERICANBRUNETTE. From: AllRecipes ~~~ sausage-sicilian Sicilian-Style Hot Or Sweet Sausage 5 Feet med. (2-in diameter) casing 4 1/2 lb Lean pork butt, cubed 1/2 lb Pork fat, cubed 2 1/2 Tbsp Salt, or to taste 3 tsp Freshly coarse ground black 3 tsp Fennel seed Crushed red pepper to taste 2 Cloves garlic, finely minced 1 tsp Anise seed (optional) Prepare the casings. Grind the meat and fat together through the coarse disk. Mix the remaining ingredients together with the meat and fat. Stuff the mixture into casings and twist off into three or four-inch links. Refrigerate and use within three days or freeze. Posted by Karl E. Moser (KE3NF) to rec.food.recipes on Nov 22, 1998. ~~~ sausage-venison Venison Sausage from Fred Goslin 8 1/4 lb Venison [ground] 3 1/4 lb Bacon [ground] 1 1/2 Tbsp Salt 1 1/2 Tbsp Pepper 1 1/2 Tbsp Poultry seasoning 1/2 tsp Allspice 1/2 tsp Sage 1/2 tsp Nutmeg 1 cup Water Combine all of the ingredients, mixing well. 2) Shape into patties and fry in a skillet 'til brown on both sides. (sausage will be slightly pink on the inside) *or* It may also be stuffed in casings and boiled... Source: Randy L. Riley, Carthage NY. from Bill Saiff's Rod & Reel: Recipes for Hookin' & Cookin' re-typed with permission by Fred Goslin on Cyberealm BBS, home of KOOKNET in Watertown NY (315) 786-1120 From: the recipe collection of Fred Towner ~~~ sausage-venisonsalami Venison Hard Salami 5 lb venison without suet/fats OR hamburger 5 tsp tender quick salt 2 1/2 tsp coarse black pepper 2 1/2 tsp garlic salt 1 tsp hickory smoked salt/ liquid flavoring Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3 times during baking. Salami may be cooked longer it you wish it to be firmer. From: the recipe collection of Fred Towner ~~~ sausage-deer1 Deer Sausage I 10 lb deer meat, lean 10 lb pork, fresh, lean 3 oz water 1 oz pepper, black 3/4 oz ginger, ground 1 1/4 oz nutmeg 1/2 oz allspice 1/2 oz paprika 2 tsp garlic powder 12 oz salt 1/2 lb dried milk 2 1/2 tsp liquid smoke Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done. From: the recipe collection of Fred Towner ~~~ sausage-deer2 Deer Sausage Recipe I got this from one of the Frugal Gourmet TV shows-- he made it with pork. I've tried it with antelope meat or deer meat. Excellent every time!! Seasonings for 4 pounds ground meat (I get it ground with 2/3 game scraps 1/3 pork suet) 1 Tbls fennel seed, freshly ground- (I just put all dry spices in the blender and whirl for a while) 3 Bay leaves, crushed (I've left this out before, and it's still good) 3-4 Tbls minced parsley, fresh or dried 5 cloves fresh garlic minced 1/2 Tbls red pepper flakes (more or less depending on taste) 3 teas salt 3 Tbls freshly ground black pepper Mix all together and refrigerate 24 hours before cooking so that flavors will blend. May use as bulk sausage or, if you happen to have a sausage casing machine, you could make links (I haven't been that ambitious) We like to use this in spaghetti sauce, or it's great cooked up by itself for a main dish. I also make regular breakfast sausage with deer meat, but I don't have a recipe. I use Morton Sausage Seasoning. I think that it's 99.9% paleo (has salt, sage, coriander and a few other spices), except for it also lists dextrose as an ingredient-- the seasoning doesn't taste sweet, so I consider it to be a very small amount. We like it, anyway. These are good seasonings for any type of meat-- with the game meat, remember that it is very lean so you have to add other fat. The flavor is different with beef fat. We like the pork suet for sausage. From: Julie Jarvis ~~~ sausage-andouille Andouille Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions. 5 pounds pork butt 1/2 pound pork fat 1/2 cup chopped garlic 1/4 cup cracked black pepper 2 tablespoons cayenne pepper 1 tablespoon dry thyme 4 tablespoons salt 6 feet beef middle casing (see butcher or specialty shop) Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, or grilling as an hors d'oeuvre. Posted by Karl E. Moser (KE3NF) to rec.food.recipes on Oct 18, 1999. ~~~ sausage-andouille2 Andouille Sausage Making 1 1/2 Yd large sausage casing, Approx (2-3 in wide) 4 lb Lean fresh pork 2 lb Pork fat 3 1/3 tb Finely minced garlic 2 tb Salt 1/2 ts Fresh grnd black pepper 1/8 ts Cayenne 1/8 ts Chili powder 1/8 ts Mace 1/8 ts Allspice 1/2 ts Dried thyme 1 tb Paprika 1/4 ts Ground bay leaf 1/4 ts Sage 5 ts Liquid hickory smoke Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Posted by Paul A. Meadows to rec.food.recipes on Apr 16, 1995. ~~~ sausage-andouille3 Andouille Sausage 5 pounds pork butt 1/2 pound pork fat 5 cloves garlic -- minced 1/4 cup cracked black pepper 2 tablespoons cayenne 1 tablespoon thyme 4 tablespoons salt sausage casings, beef or pork Cube pork butt into 1/2 inch cubes. using a meat grinder, with 1/4 inch holes in the grinding plate, grind pork and pork fat. Place ground pork into a large mixing bowl and add remaining ingredients. Mix well to combine. Stuff into casings and tie int o one foot links using heavy gauge twine. Place sausages into a smoker and smoke at 175 - 200 degrees for about 4 - 5 hours, using hickory or pecan wood. Andouille may then be frozen and used in gumbos, as hors d'oeuvre, or grilled and eaten as a sandwich. NOTES: True Andouille is stuffed into the beef middle casing, which makes it about 1 to 1 1/2 inches in diameter. It is slowly smoked over pecan wood and sugar cane and will become very dark and almost black. It is not uncommon for the Cajuns to smoke Andouille for 7 - 8 hours at temperatures no higher than 175 degrees. Recipe By: Chef John Folse From: the recipe collection of Fred Towner ~~~ sausage-andouille4 Andouille Sausage 8 lb Pork Butt -- cubed 2 lb pork fat 1/2 cup garlic -- no germ 4 Tbsp salt 1 tsp ground pepper 1/4 tsp cayenne 1/4 tsp chili powder 1/4 tsp mace 1/4 tsp allspice 2 tsp thyme -- chopped fine 1/2 tsp sage -- dried Combine dry ingredients. Mix with meat. Pass through large plate one time. Add liquid and mix well. Pipe into 12" links. Posted by Karl E. Moser (KE3NF) to rec.food.recipes on Nov 22, 1998. ~~~ sausage-andouille5 Andouille(2) Sausage Making 4 lb Pork 1 lb Tripe or chitterlings 2 Garlic cloves 3 Bay leaves 2 lg Onions 1 tb Salt (not iodized) 1 tb Pepper 1 ts Cayenne pepper 1 ts Chili pepper 1/2 ts Ground mace 1/2 ts Ground cloves 1/2 ts Ground allspice 1 tb Minced thyme 1 tb Minced marjoram 1 tb Minced parsley Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt]. The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of pork instead of the tripe/chitterlings. Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. Posted by Paul A. Meadows to rec.food.recipes on April 16, 1995. ~~~ sausage-salami Salami Salami is made from meats like wild meats or goat that might be though and needs grinding or often tastes like a wild meat you aren't used to. The spiciness covers the taste. don't use any fat from wild meat except bear since the others have the wild flavor concentrated in the fat. Wild sausage that's part pork or pork sausage makes a fine breakfast sausage. Wild meat is generally extremely lean. so you can combine it with really fatty pieces of pork and it will benefit. You can use 1/4 to one-third pork. Season, grind up. I just bag it up in baggies, tie with the wires and freeze. Each bag holds enough for a breakfast. When we have plenty of wild meat and pork I make it by the kettlefull. You can add black whole peppers after your grinding to make it authentic. Sage, allspice, garlic, ground cardamom seed, and onion powder are all good in it. After the meat is seasoned if you want you can stuff it into casings. Smoke about 48 hours. Smoking is no substitute for cooking. Freeze it and cook it when you are ready for a sausage meal. From: Old Fashioned Recipe Book by Carla Emery. ~~~ sausage-hungarian Hungarian Sausage 3 lb Pork butt, boneless - cut into large pieces 1 lb Beef chuck, cut into large pieces 1 lb Pork fat, fresh - cut into large pieces 10 Garlic cloves, peeled and crushed (about 2 Tbsp) 1 cup Water 2 Tbsp Salt 1/2 Tbsp Black pepper, freshly ground 3 Tbsp Hungarian paprika 1 tsp Prague Powder #1 1/4 tsp Cloves, ground 10 feet Sausage casing, 1" diameter In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16" lengths. Do not fill them too tightly as they must have room to expand when they cook. Hang the sausages in a home style smoker and smoke them for about 1 hour. Do not allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use. Place them in the refrigerator, where they will keep well for about a week. From: the recipe collection of Fred Towner ~~~ sausage-texashill Texas Hill Country Sausage 4 lb Pork butt with fat 2 lb Beef chuck or round -- with Fat 1 lg Onion -- minced 6 Cloves garlic -- minced 2 tb Fresh sage -- minced 1 tb Salt 1 tb Fresh ground black pepper 2 tb Crushed red pepper 1 ts Cayenne 12 ft Hog casings Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop. Recipe By: Smoke and Spice From: Garry Howard MM by Helen Peagram. Posted to rec.food.preserving ~~~ sausage-texassmoky Texas Smoky Links 2 lb Pork butt 1 lb Beef chuck 1 ts Ground coriander 2 ts Ground cumin 2 ts Chopped garlic 1 tb Ground black pepper 2 ts Red pepper flakes 1/2 c Ice water 4 ts Salt pn Ground allspice pn Ground cloves Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8" links. Hot smoke to 155 degrees F or cold smoke at least 12 hours. Recipe By: John "Smoky" Mitchell From: Garry Howard MM by Helen Peagram. Posted to rec.food.preserving ~~~ sausage-venison2 Venison Sausage 5 lb Cubed venison 1 lb Cubed suet 3 Tbsp Salt 1 Tbsp Black pepper 1 tsp Red or cayenne pepper 1 tsp Paprika 1 tsp Sage 2 tsp Garlic powder Sausage casings After grinding and mixing the venison and suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings and smoke for 28 to 30 hours. From: the recipe collection of Fred Towner ~~~ baked-supercrackers Gluten-free, Carb-free, Paleo Super Crackers 2-3 cups almond meal (You can make this by grinding almonds in a food processor until they are fine. Be careful not to over-blend or you'll have almond butter.) 1 egg 2 tablespoons olive oil, plus more for coating 1 teaspoon crushed red pepper 1 teaspoon garlic powder 1 tablespoon mixed herbs (I used basil, oregano, chives, rosemary and parsley) sesame seeds for sprinkling (optional) Preheat oven to 400 degrees. Mix all ingredients thoroughly with your hands. Divide into four parts and roll out flat on parchment paper with a rolling pin or other cylindrical object (I used a glass). Roll out to about 1/8 or 1/10 of an inch thick and cut in desired shape with a pizza cutter. Place individual crackers about one-half-inch apart on a parchment- or tin-foil-lined cookie sheet. Brush the tops of the crackers with olive oil, salt generously and sprinkle with sesame seeds. Bake at 400 degrees for 10-12 minutes, or until crackers are golden brown and crispy. From: Better with Butter ~~~ baked-rosemaryoliveoilcrackers Grain-Free Rosemary Olive Oil Crackers 2 cups almond flour 1 egg, preferably pastured 1 tablespoon olive oil 1 tablespoon minced fresh rosemary 1/2 teaspoon sea salt Preheat oven to 325° In a large bowl, beat the egg and the olive oil. Mix in the remaining ingredients and mix well, giving it a few kneads. Turn out onto a sheet of parchment paper and flatten out a bit. Cover with another sheet of parchment paper and roll out to 1/8 inch thick. Remove the top sheet of parchment and cut into 1 inch squares with a sharp knife. Transfer (with the bottom sheet of parchment) to a sheet pan and bake for 14-20 minutes, checking occasionally. The outside crackers might be done sooner than the center, in which case just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool. They're done when they're just barely golden. Store in an airtight container. From: zenbelly [Dead link: http://zenbellyblog.com/2012/11/28/grain-free-rosemary-olive-oil-crackers/] ~~~ baked-paleoalmondgarlicrosemarycrackers Paleo Almond Garlic Rosemary Crackers 1 1/2 cups finely ground almond flour or meal 2 T Organic Olive Oil 1 egg white 3/4 t baking soda 1-2 cloves fresh chopped garlic few sprigs chopped rosemary Coarse sea salt (to sprinkle on top after rolling) Parchment paper (makes cleaning a snap!) Preheat oven to 350 degrees. Mix all ingredients in a bowl. The mixture should resemble a paste and should not be too wet. Take ingredients and pat into a ball and put on parchment paper. Cover with parchment and roll out into a rectangular shape. Once rolled, transfer to a baking sheet and remove upper layer of parchment paper. You can bake the crackers on the lower layer which prevents sticking and keeps you from having to wash more dishes (this is a good thing.) Take a butter knife and score the crackers into desired sized squares. Sprinkle sea salt and bake in oven for about 10 minutes or until sides start to brown. Let cool a few minutes and then break along the knife scores. From: Gluten Free Chickadee ~~~ baked-tastygrainfreecheesecrackers Tasty Grain-Free "Cheese" Crackers 1 cup almond flour 1/2 cup coconut flour 2 eggs 2 Tbsp. olive oil 1 Tbsp. nutritional yeast 1/2 tsp. Herbs de Provence 1/2 tsp. Herbamare (or sea salt) dash of black pepper Preheat oven to 350 degrees. Place all ingredients into a medium size bowl and mix with an electric mixer on medium speed for 3 minutes. Place batter in ball on wax paper and roll out with a roller. Using a knife, cut into 1 inch thin squares. Place cut outs on baking mat. Bake for 15 minutes. Remove from oven and let cool 10 minutes. From: Laura's Gluten Free Pantry ~~~ baked-basicpaleoalmondflourcrackers Basic Paleo Almond Flour Crackers 1 3/4 C Almond Meal Flour (I use Bob's Red Mill) 2 unpasteurized eggs (or egg replacement, the recipe with the egg replacement will make really fragile cookies. They are delicious and just melt in your mouth, they just don't travel well:) ) 2 T organic olive oil Celtic Sea Salt Fresh or dried herbs of choice (I used fresh rosemary and ground it with my mortar and pestle which releases all of the wonderful essential oils that chopping just doesn't do for Rosemary). Preheat oven to 325 degrees F. Mix together almond meal, olive oil and beaten egg whites or egg replacement, this will make a crumbly mix that shapes quickly into a ball. Roll between two sheets of parchment paper, sprinkling with herbs after just starting to flatten dough. Continue to roll to desired thickness. Thin crackers will get crisp sooner than thicker crackers and will be more delicate. Remove top layer of parchment paper before baking. Sprinkle with sea salt and additional herbs if you'd like. I pressed my grater spikes into the dough for a little texture. Bake 10-12 minutes or until light, golden and dry to the touch. Remove from the oven and cut while hot. Cool completely, then move to an airtight container or domed cake plate to keep crisp and fresh. From: Pure Home and Body ~~~ baked-paleocrackers2 Paleo Crackers 1 C Almond Flour 1/4 C Coconut Flour 1 Egg 1/2 tsp Salt 1 Tbsp Onion Powder 1/8 C Avocado Oil + extra to grease pan Preheat oven to 350. Mix all ingredients together until you can form a ball, adding more water if too dry. Roll out a portion of the dough (either 1/2 or 1/3) between 1 piece of parchment paper (bottom) and on piece of wax paper. Dough is sort of sticky. Use a rolling pin or glass to roll because you want to get it SUPER thin before baking - about an 1/8 of an inch. Remove the top piece of wax paper. Take a pizza cutter and score rectangles on the dough. Place dough/parchment paper on a cookie pan in oven for 15 minutes, then check and bake for 5 minutes more. You may want to continue to bake and check every 5 minutes until the crackers are lightly browned. Total time is around 25 minutes depending on how thin they are... I removed the crackers around the edges as they were thinner and browned faster. Place the crackers still on the parchment paper on a cooling rack to cool! Store in airtight container. From: level: health and nutrition [archive.org] ~~~ baked-paleoalmondflourcrackers Paleo Almond Flour Crackers Add different seasonings, sesame seeds, etc as you like. I sprinkle a bit of salt on top after I score them so that they're salt-topped. 1 cup almond flour 1 egg white 1 pinch salt Mix ingredients together until well-blended. Form into a ball and place onto a parchment-lined baking sheet. Put another parchment paper sheet on top (a MUST) and roll out as thin as you can - about 2mm. Peel the top parchment paper off carefully and score with a knife into desired size per cracker. Put into preheated oven (325F) and set timer for 6-7 minutes. Check, because the outside edges brown first. Remove those crackers as they bake and return pan to oven for 2 minute intervals, removing crackers as they bake. Do not overcook. Serving Size: makes 45 1 x 1" crackers, so 9 x 5-cracker servings Submitted by: BERRYMAC to SparkPeople ~~~ baked-noatmealbars N'oatmeal Bars Add to bowl: 1 cup almond butter Note: If you use a more runny almond butter you won't need as much water. Your batter should be fairly thick. 1/8 cup plus 1/2 tbsp water 2 tbsp honey 1 tsp vanilla extract 1/2 cup shredded unsweetened coconut Mix with electric mixer. Add: 1/2 cup raisins 1 egg 2 tsp cinnamon 1/4 tsp allspice 1/4 tsp sea salt 1/4 tsp baking soda Mix with electric mixer. Transfer to square greased baking dish. Spread evenly. Bake at 350 degrees for about 20 minutes. Cool on the counter, then refrigerate until cold before serving. Note: These are best cold. If you eat them room temperature or warm they will crumble more. Adapted from: The Spunky Coconut ~~~ baked-zucchinicrackers Healthy Grain Free Zucchini Crackers 1/2 cup grated zucchini 2 eggs 3 tablespoons coconut oil 2 tablespoons coconut flour 2 tablespoons blanched almond meal/flour* 1/4 teaspoon salt 1/2 teaspoon baking soda Preheat oven to 350 degrees. Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet. Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve. Servings: 25-30 Crackers. *To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend. Recipe submitted by Tiffany, Junction City, OR From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-grainfreerosemaryraisincrackers Grain-Free Rosemary-Raisin Crackers 2 cups blanched almond flour 2 tbsp finely diced raisins 1/2 tsp dried rosemary (or 1 tsp fresh rosemary, minced) 1/2 tsp celtic sea salt 1 tbsp olive oil 1 large egg 1 tsp filtered water Preheat oven to 350 degrees. In a large bowl, combine almond flour, diced raisins, rosemary and salt. In a small bowl, whisk together olive oil, egg and water until well blended. Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball. Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness. Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps. Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet. Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet. If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven. Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up. Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack. To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving. Yield: approximately 50 2x2-inch crackers From: The Nourishing Home ~~~ baked-simplyherbgrainfreecrackers Simply Herb Grain-Free Crackers 2 cups blanched almond flour 1 tsp dried minced onion 1/2 tsp of your favorite dried herb (see *note below for suggestions) 1/2 tsp celtic sea salt 1 tbsp olive oil 1 large egg 1 tsp filtered water Preheat oven to 350 degrees. In a large bowl, combine almond flour, dried onion, herbs and salt. In a small bowl, whisk together olive oil, egg and water until well blended. Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball. Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness. Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps. Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet. (For photo of cut dough, click here.) Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet. If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven. Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up. Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack. To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving. Notes * Use any type of dried herb (or dried herb blend) you desire such as thyme, Herbs de Provence, Italian seasoning mix, rosemary, parsley, etc. If using fresh herbs, you'll want to mince them first and increase the measurement to 1 teaspoon. From: The Nourishing Home ~~~ baked-onionsesamecrackers Paleo Onion Sesame Crackers 2 c. nut meal (any kind will work - I used 1 c. almond and 1 c. walnut) 3 tbsp. dried flaked onion 1 tsp. garlic salt 2 tbsp. sesame seeds 3 tbsp. olive oil 1 egg, beaten Mix dry ingredients together. Add in oil and egg and mix until moist. Form into large ball and place in the middle of a large piece of parchment. Place another piece of parchment on top. Roll from the center out with a rolling pin until around 1/10th of an inch thick (see photos of crackers to gauge). Remove top parchment. Using a pizza cutter, make a grid. You don't need to separate them now; after they bake, they will break right along this edge, like perforation. Remove any pieces from the edge that are too thin - they will burn. Bake at 250 for around 45-60 minutes, depending on your oven until no longer soft. From: Life As A Plate [archive.org] ~~~ baked-glutenfreepaleocrackers Gluten Free Paleo Crackers These crackers make a great snack and they taste good with any topping. My favorite toppings to put on these crackers are an avocado spread and coconut butter (as seen in picture). 1 1/2 cups of almond flour 1/4 teaspoon sea salt 1 egg 1/2 teaspoon olive oil 2 tablespoons cinnamon 1 1/2 tablespoons flaxseeds Combine almond flour, sea salt, cinnamon, and flaxseeds in a large bowl. In a separate bowl whisk together the egg and olive oil. Combine the wet and dry ingredients. Make the dough into a ball. Place on a cookie tray or on parchment paper. Use a rolling pin to roll out the dough until it reaches 1/16 inch thick. Cut the dough into 1-inch squares. Bake at 350° for 17 to 20 minutes. Makes about 20 crackers. From: Treasured Tips, was Health Extremist ~~~ baked-everythingcrackers Grain-Free Everything Crackers 1 3/4 cup almond flour 1/4 cup combined seeds (I used poppy, sesame, and caraway) 1/2 teaspoon sea salt (use coarse if you like the occasional pop of salt) dash garlic powder, optional 1 Tablespoon melted coconut oil 1 egg, well beaten Preheat oven to 325. Combine all ingredients and mix / knead well. Turn out onto a cookie sheet sized piece of parchment paper and flatten a bit. Top with another piece of parchment paper and roll out to about 1/8 inch thick. Remove the top sheet of parchment and cut into 1-2 inch squares with a sharp knife. Bake for 14-20 minutes, or until The crackers are golden brown. The outside ones may cook first, and it's OK to carefully remove them as they do, and cook the rest for a few minutes more. Allow to cool, and store in an airtight container. From: zenbelly ~~~ baked-sesamedatecrisps Sesame Date Crisps 1/2 cup of dates 1/2 cup of raisins 1/2 c sliced almonds 1/4 c each of: sunflower seeds pepitas [pumpkin seeds] sesame seeds (I used black and regular) almond flour flaxseed meal 1/2 tsp sea salt 2 tbsp water Preheat oven to 275°. In a food processor pulse together the dates and raisins, until they are evenly ground, but not a paste. Add in the rest of the ingredients and blend until evenly ground, and somewhat sticking together. Roll dough between two pieces of parchment paper, until very very thin. Approximately 1/8 inch thickness. Or less. You may find it easier to do in two or three batches. Bake for 30 minutes, or until lightly browned and crispy. Use a knife to cut them into uniform "crackers." Serve alone, topped with chicken salad. These little crackers are elegant... like something you would find in a little cafe in the West Village. Salty, crunchy, slightly sweet. From: The Prime Pursuit ~~~ baked-herbedalmondcrackers Herbed Almond Crackers 2 cups almond meal 1/2 teaspoon sea salt 2 tablespoons of za'atar* or your favorite blend of herbs or spices 2 tablespoons sesame seeds 2 tablespoons water 1 egg white 1 tablespoon extra-virgin olive oil 1/4 teaspoon sesame oil Kosher salt for sprinkling, optional Combine almond meal, salt, za'atar, and sesame seeds in a medium mixing bowl. In a small bowl, whisk together water, egg white, olive oil, and sesame oil. Pour wet ingredients into dry ingredients and stir until a stiff dough forms and all dry ingredients are moistened. Preheat oven to 350 degrees F. Place dough between 2 sheets of parchment paper and roll out to an even thickness of about 1/8 inch. Transfer parchment-covered dough to a sheet pan and remove the top piece of parchment. Use a pizza wheel or a pastry wheel to trim the uneven edges of the dough, then cut the sheet of dough into cracker-size squares. If desired, sprinkle crackers with kosher salt and place in oven. Bake at 350 degrees F for 10 minutes. Turn off oven and let crackers sit inside oven for an additional 10 minutes, until golden. Remove baking sheet from oven and let crackers cool completely before storing in an airtight plastic container. Recipe Notes: You can purchase almond meal (also called almond flour) or make your own. To make it, just process blanched whole or slivered almonds in a food processor until finely ground. Do not overprocess or you'll end up with almond butter. Za'atar* is a wonderful Middle Eastern spice blend made up of roasted thyme, sesame seeds, sumac, and salt. I purchase mine loose, from a bulk jar, at the health food store. If you purchase it prepackaged, checked the ingredient list carefully ~ some brands may include wheat flour. From: At the Baker's Bench [archive.org] ~~~ baked-paleocrackers Paleo Crackers You can cut them in different sizes depending on your use for them. i.e. small for dips, large for salad spreads like salmon or tuna, etc. 1/4 cup Flaxseed Meal 1/4 cup Almond Flour 1 1/2 cup Arrowroot Flour 1/4 tsp. Salt 1/2 tsp. Black Pepper 1 large Egg 2 tsp. Raw Honey 6 TBS. Coconut Milk 1 TBS. Sesame Seeds Preheat oven to 350 degrees. Measure dry ingredients in bowl. Beat wet ingredients together, then add to dry and mix well. MUST be baked on parchment paper. Flatten the dough on parchment paper with fingers or use piece of plastic wrap on top of dough and then roll out to form a large triangle. Sprinkle top with sesame seeds and fresh, ground black pepper. Press into the dough with fingers. Bake for 9-11 minutes. Each oven is different. You want to bake just enough to crisp dough for cutting into pieces. Remove from oven and cut into 50 pieces.Place back in oven for 10- 13 minutes, watching carefully so they don't burn. Cool very well and store in dry container. Makes 50 crackers. Submitted by: LEBOOBOO to SparkPeople ~~~ baked-grainfreenutseedcrackers Grain-Free Nut and Seed Crackers 2 1/2 cups nuts and seeds (I used about a 2-cup combo of walnuts and almonds, plus 1/2 cup combo of sunflower and sesame seeds - all should be either raw or pre-soaked and dehydrated). 1 egg 1 tsp sea salt 1-2 Tbps water, as needed Preheat oven to 350°, and have two baking sheets ready. Cut two sheets parchment to fit the sheets (you will roll the dough directly onto the parchment). In a food processor, process the nuts and seeds until very fine and oils begin to release, about a minute. Add the egg, sea salt, and 1 Tbsp of water. Process until a ball forms. If dough is too dry, add another Tbsp water (dough should stick together when pressed). Divide dough into two pieces. One at a time, roll dough between two sheets of parchment (or onto one sheet, with a well-greased rolling pin) until about 1/8? thick (or even thinner if possible). Carefully transfer dough (parchment-side down) onto baking sheets. Using a knife or bench scraper, score the dough into the shape/size you desire (it's ok if some edges are left rough). Bake for 10 minutes. Rotate sheets front to back and top to bottom - and if possible, flip the crackers using a spatula. Bake for an additional 3-5 minutes, until very lightly golden (watch them carefully, the color will barely change - if they get too brown they will taste burned). Remove from oven, and slide parchment onto counter or cooling rack to cool completely (crackers will become crisper as they cool). Store in an airtight container. By Katy Carter. From: Katy She Cooks ~~~ baked-grainfreecrackers Grain-Free Crackers I love them topped with wild salmon roe, egg salad or liverwurst. It is important to soak and dry the nuts and seeds to reduce the anti-nutrients and improve digestibility and absorption. Flax seeds are the exception - they do not need to be soaked and dried. Also, flax seeds should be stored in freezer. Nuts and seeds, soaked and dried - any combination of pecans, pistachios, walnuts, pine nuts, sesame seeds, almonds (10-11 ounces or 2-3 cups) Sea salt (2-3 tsp) Filtered water Egg, large (1) Coconut oil (2 TBS) Optional: Seeds, sea salt or chopped herbs for the garnish Equipment: Food processor or blender Baking sheet lined with a Silpat mat or parchment paper Optional: Dehydrator (set at the lowest setting) Soak the nuts and seeds overnight in a mason jar or bowl with filtered water and sea salt (1 teaspoon per cup) for 7-12 hours. (This can be done ahead.) Rinse and dry them in a dehydrator, or on the lowest setting in the oven. Preheat the oven to 350 degrees F. Put the nuts and seeds into the food processor and blend until it is a meal or flour. Do not overblend or you will end up with a nut butter. It should be the consistence of sand. Melt the coconut oil. Add the egg and salt and pulse until combined. Add the coconut oil and blend. Put the dough onto the Silpat- or parchment-lined baking sheet. Roll it out with a rolling pin as thin as you can get it. Smooth out the edges. If you like, you can decorate the top of the cracker dough with seeds and/or sea salt. Chopped rosemary or other herbs, or grated Parmesan would also be nice to add. Use a pizza cutter to cut the size of crackers you want. Put it in the oven for 10-15 minutes - or put it on the lowest setting in your dehydrator (and let them go until they are very crisp - they will come out crispier in the dehydrator). If using the oven, keep an eye on them to make sure they don't burn. Let them cool and enjoy! From: Ann Marie at Cheeseslave [archive.org] ~~~ baked-grainfreemultiseedcrackers Grain-Free Multiseed Crackers 2 cups blanched almond flour 5 tsp of your favorite seeds combo (see *note below for suggestions) 1 tsp dried minced onion 1/2 tsp celtic sea salt 1 tbsp olive oil 1 large egg 1 tsp filtered water Preheat oven to 350 degrees. In a large bowl, combine almond flour, seeds, minced onion and salt. In a small bowl, whisk together olive oil, egg and water until well blended. Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball. Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness. Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps. Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet. Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet. If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven. Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up. Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack. To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving. Notes: * Use any type of seeds you desire such as chia, poppy, sesame, caraway, etc. If using sunflower seeds, I recommend giving them a rough-chop first to decrease their size. (One of our favorite combos is: 3 tsp of sesame seeds, 1 tsp of poppy seeds, 1/2 tsp of caraway seeds and 1/2 tsp of chia seeds.) From: The Nourishing Home ~~~ baked-pumpkinseedzucchinicrackers Pumpkin Seed Zucchini Crackers 1 cup pumpkin seeds 1/3 cup sesame seeds 1/2 cup shredded zucchini, packed 1/4 tsp Himalayan salt, or more to taste 1 tbsp olive oil Preheat the oven to 350 degrees F. In a food processor, grind the pumpkin seeds until they become a fine meal. Add the sesame seeds, zucchini, salt and olive oil, and pulse until everything comes together. Place the dough onto a silpat or parchment paper, and roll out the crackers thinly. Score with a knife. Bake for 15 minutes, then allow the crackers to cool completely. From: The Copycat Cook ~~~ baked-grainfreecrackers2 Grain-Free Crackers 1/2 c raw sunflower seeds (no husks) 1/2 c raw sesame seeds 1/4 t salt 1/4 t thyme 1/4 t dried powdered chili 1 t olive oil water Preheat oven to 375 F. In a food processor, process the sunflower seeds until the consistency of flour. Add the salt, seasonings, and sesame seeds. Pulse a few times to combine. While spinning, add the olive oil, then start dripping in water little by little until it forms a sticky dough. With a greased spatula, scoop out the dough onto a baking sheet covered with parchment paper or a silpat. Spread it as thin as possible, then cut into desired cracker shapes. Bake for 12-15 minutes, or until golden brown. Do not over bake; burnt sesame seeds are nasty! If you can manage to spread them about 1/8 inch thick, they should come out nice and crispy. Do not expect them to have as long a shelf life as regular crackers, though. From: Fiddlefood ~~~ baked-3seedgrainfreecrackers 3 Seed Grain-Free Crackers This main cracker recipe can be seasoned any number of ways. I particularly liked the heat of crushed red pepper in my Italian version. 1 cup chia seeds 1 cup ground flaxseed 1 cup sesame seeds 1 tsp. salt 2 cup water For Italian crackers, add: 1/2 tsp. crushed red pepper 2 Tbl. dried oregano 2 Tbl. dried garlic 4 Tbl. nutritional yeast For nori crackers, add: 1/2 tsp. ground ginger 2 sheets nori, crumbled or cut into tiny pieces 2 tsp. tamari Or try any combination of flavors you like! Preheat oven to 325F. Line 2 baking sheets with parchment paper. Combine chia seeds, flaxseed, sesame seeds, salt and water in a bowl. Mix until thickened. Then add seasonings and mix to evenly distribute. Divide dough into 4 roughly equal parts (this will make it easier to spread). Use a spatula or the back of a spoon to spread dough out until it's 1/4" thick. If there are holes, just patch them. Bake for 30 minutes. Use a butter knife to cut into squares and flip them over. Bake for another 30 minutes. Cool completely before storing. From: Find your balance [archive.org] ~~~ baked-paleocrispycrackers Paleo Crispy Crackers Depending on the size of bananas and its maturation point, you may have to slightly adjust the amount of fat, the texture of the dough should be similar to the hummus. For: 2 Baking trays 3 bananas male medium-sized Greens, peeled 1/2 cup melted coconut oil 1/2 to 3/4 salt spoon spices (optional) Preheat the oven to 150 degrees and line two baking with baking paper trays. Put all the ingredients into a powerful processor or blender and blend for a few minutes until you obtain a homogeneous mixture that comes off of the edges. It is possible that you have to push down the mixture with a spatula a few times. Divide the dough into two equal parts and distribute on two trays. The easiest way to extend the mass is as follows: put the paper on a smooth surface. With a spatula slightly crush the dough and place a piece of the same size as the paper film, above. Spread the dough with a rolling pin until achieving a thickness of about 3 mm, remove the film and, carefully, slide the paper with the dough on the tray. If desired, now would be the time to sprinkle with spices. To this batch I added garlic powder, oregano and salt, but any combination of spices could throw. They could also mix these ingredients in the first step and experiment by mixing olives, Sun-dried tomatoes or other ingredients. Bake for approximately 10 minutes. Remove the trays from the oven and cut forms of crackers with a knife or a pizza slicer. It must be borne in mind that they shrink slightly. Insert back into the oven for about 50 minutes more, or until a nice golden color. Remove from oven and let cool on a rack. Can be stored at room temperature in an airtight container for about one week. From: Eva Muerde La Manzana ~~~ baked-coconutalmondbiscuits Coconut Almond Biscuits 1/2 cup coconut flour 1/4 cup almond flour 1/2 teaspoon salt 1 teaspoon baking powder 1 tablespoon coconut oil 6 egg whites a little coconut oil Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the coconut oil and pulse until the butter is incorporated. If hard, the coconut oil pieces should be about the size of peas. In a blender (or by hand if you're feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they're incorporated. Don't go crazy though, just pulse it a few times until just blended. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don't rise, so that's okay. Bake for 15 minutes until the tops are browned. Pour your sausage gravy on top. Recipe submitted by Amber, Norfolk, VA Egg yolks can be used to make aioli. Recipes are with Mayonnaise. Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one egg yolk in each ice cube cavity of a tray. After frozen put in bag. From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-herbcocopizzacrust Herbed Coconut Flour Pizza Crust 3 eggs 1 clove garlic, crushed or minced 1 cup coconut milk 1/2 cup coconut flour, sifted 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil Preheat oven to 375 degrees. Beat eggs in a medium sized bowl. Mix in milk and garlic. Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter. Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly! Not wax paper!). Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown. Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up. Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings. Recipe submitted by Jennifer, Bellingham, WA Comment from Pamela: I dehydrated the finished baked product to turn it into chips. I divided the crust into two, baked them according to directions then cut them with a pizza cutter and placed them in my dehydrator overnight at 135 degrees. They were crisp, wonderful and ready to be dunked in salsa. Comment from abbi: I followed recipe (using light coconut milk) and baked in well greased cast iron skillet. Perfect! No sticking and no need for parchment paper. From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-coconuttybananabread Coconutty Cinnamon Banana Bread 8 eggs 2 mashed ripe bananas 2 teaspoons vanilla 5 teaspoons cinnamon 1/2 teaspoon salt 1/2 cup melted coconut oil 5 tablespoons maple syrup or honey 1/2 cup shredded coconut 3/4 cup coconut flour Preheat oven to 350 degrees F. Mix all ingredients together until well combined. Pour into 6 mini loaf pans or 12 muffin tins. Bake for 25-35 minutes (muffins take less time than mini loaves) or until it tests done. Recipe submitted by Leslie, Amsterdam, NY Comment from Sarah: No leavening. It's a very dense bread. However, if you want you can add 1/2 teaspoon or so of baking soda/powder. Comment from Shane: Made 1/2 batch with only 1 TBS honey. Added Cayenne for a kick and fresh blackberries. AWESOME! Great recipe and taste! From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-pumpkinbread Pumpkin Bread 1 cup almond flour* 1/4 cup coconut flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons pumpkin pie spice 1/2 teaspoon high-quality cinnamon 4 large eggs 1/2 cup coconut oil, melted 1/2 cup pumpkin purée 2 tablespoons maple syrup or honey 10-15 drops vanilla stevia [optional] 1/8 cup pumpkin seeds Preheat oven to 350 F. In a medium bowl, mix the almond and coconut flours together, along with the baking powder, salt, pumpkin pie spice, and cinnamon. Set the dry mixture aside. In a mixer bowl, cream the eggs and the coconut oil together until smooth, then add the pumpkin, maple syrup, and stevia. Mix the wet ingredients until thoroughly combined. Slowly add the dry ingredients. Mix until combined. Oil a small loaf pan with coconut oil and then our batter into pan. Sprinkle the pumpkin seeds on top. Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn't come out clean, continue baking. Remove from oven and let cool for about an hour before removing from the pan. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut. * You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached. Recipe submitted by Jessica, Denver, CO Comment by Petra Eschauzier: Wonderful texture! I've made it twice already. Did find a need to cut back on the spices, though, but love it. From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-batterbread Batter Bread (thin soft bread suitable for toppings/sandwiches) 6 T oil 1 t raw honey (optional) 3 eggs 1 C pecan meal 1/4 C arrowroot Combine all and pour on to a greased cookie sheet (approximately 12x8x1/2 inch). Bake at 325 for about 15 minutes. Cut into desired size. From: Patti Vincent (17 Jan 2000) ~~~ baked-walnutbread Mock Walnut Bread 1 cup walnuts 1 egg sea salt Chop up the walnuts as fine as possible in a food processor then added one whole egg. The dough will be a bit sticky. Lightly coated a small cast iron pan with side pork grease (not much). Press some of the dough into a flat round and cook it turning once. Salt to taste. If you have ever made tortillas using masa flour, this is kind of the same thing only with paleo ingredients. It could be used for open faced sandwiches. From: Patti Vincent ~~~ baked-arrowrootbread Arrowroot Bread Combine and set aside 1/2 cup walnuts or almonds, ground 1 1/2 cup arrowroot 1/4 t sea salt Optional: apple and cinnamon In another bowl combine 1 egg 1/8 cup raw honey (optional) 1/8 cup nutmilk Add wet ingredients to flour mixture. If too dry add more nutmilk in small amounts until a smooth dough forms but is not stiff. This can be baked in an oiled bread pan or on an oiled cookie sheet at 350 for 30 minutes. Using olive oil, lightly coat loaf before baking. This recipe can be adapted as an herb bread by adding fresh or dried herbs, onion etc. It can also be adapted as a sweet bread by adding such ingredients as banana, cinnamon etc. The loaf is dense but not bad with fruit. From: Patti Vincent (6 Jan 1999) ~~~ baked-scones Scones Using above recipe, flatten dough with hands in about a three inch round. Deep fry in olive oil turning once. The dough will expand so make sure you leave room for this in the pan. Once they start to turn brown you have to watch em close, they cook fast. The honey is recommend for use when making scones, but not when used for tuna sandwiches (cut one scone down the middle). This one is the best. From: Patti Vincent (6 Jan 1999) ~~~ baked-dumplings Dumplings for soup or stew Using above recipe, drop small rounds of dough in hot soup. Cover and simmer till done. These can also be flavored by adding herb, onion, garlic powder etc. From: Patti Vincent (6 Jan 1999) ~~~ baked-crackers Crackers Using above recipe, make a small one very thin like a cracker. They're even crispy, so they would work for toppings. ~~~ baked-cocoflaxbread Coconut Flour Flax Bread 1/2 cup coconut flour, sifted 1/2 cup flax seeds, ground [or chia seeds, unground] 1/2 teaspoon salt [or less] 1 teaspoon baking soda 5 eggs 1/4 cup coconut oil, melted 1/8 cup water (or coconut milk for a moister bread) 1 teaspoon apple cider vinegar [or coconut water vinegar or lemon juice] Preheat oven to 325F. Grease a small loaf pan (7 3/4" × 4 1/2" × 3" H). Mix all the dry ingredients together. Combine all the wet ingredients. Add the dry ingredients to the wet and beat well. Batter will be thick. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean. Cool completely before slicing. Recipe submitted by Carrol, Huntington Beach, CA Comment from Carrol: This recipe can also be made into herb dinner rolls by adding a teaspoon each of chopped fresh thyme, sage, and rosemary. I then use the rolls to make stuffing. Just cube, toast and use in your favorite stuffing recipe. Adapted from: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-bananacocomuffins Banana Coconut Flour Muffins 1 cup coconut flour 6 eggs 2 ripe bananas (mashed) 4 Tbsp. virgin coconut oil 2 Tbsp. coconut milk 2 Tbsp. honey 1 tsp. aluminum free baking powder 1/2 tsp. vanilla 1/8 tsp. salt Pre-heat oven at 350 F degrees. Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add coconut milk, honey, coconut oil, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter. Bake at 350 degrees F for 20 minutes. Yield: 12 muffins. Adapted from: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-bananablackberry Banana Blackberry Muffins 2 ripe bananas, mashed 8 eggs 1/2 cup melted coconut oil 5 tablespoons maple syrup 2 teaspoons vanilla extract 3 teaspoons cinnamon 1/2 teaspoon salt 1 cup blackberries 1 teaspoon baking powder 3/4 cup coconut flour Preheat your oven to 350 degrees F. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth. Pour into greased muffin tins (or silicone) and bake for approximately 20-25 minutes (until firm to the touch). Servings: 12. Recipe submitted by Leslie, Amsterdam, NY From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-blackberrystreuselmuffins Blackberry Streusel Muffins 3 eggs 2 tablespoons coconut oil, melted 3 tablespoons Grade B Maple Syrup 2 tablespoons coconut milk 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup packed 'coconut meal' (coconut flakes blended in food processor until fine) 1/4 cup packed coconut flour 1/2 cup packed almond flour 1/4 teaspoon baking soda Blend together eggs, oil, coconut milk, maple syrup, salt, and extracts. Combine flours and baking soda to coat the fruit well. Mix into batter until there are no lumps. Pour batter into sprayed muffin cups. Bake at 400 degrees for about 15 minutes for mini muffins and 20 minutes for regular-sized muffins, or just until tests clean with toothpick. For Blackberry Muffins add desired amount of fresh blackberries to batter. Baking time will increase slightly. Recipe submitted by Ingrid, Enumclaw, WA From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-chunkymonkeymuffins Chunky Monkey Muffins 1/2 cup coconut flour 1/2 teaspoon salt 1/2 teaspoon baking soda 6 eggs 1/3 cup honey 1/3 cup palm shortening or coconut oil, melted 1 tablespoon vanilla 3/4 cup mashed bananas 1/2 cup chopped pecans 1/3 cup coconut flakes Preheat oven to 350 F and greased the muffin pans. In a small bowl, mix together coconut flour, salt and baking soda. In a large bowl, mix together eggs, honey, palm shortening, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, and coconut flakes. Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. Servings: 12 muffins. Recipe submitted by Marillyn, Britt, IA From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-cinnamonswirl Cinnamon Swirl Muffins 2 1/2 cups almond flour 1 tablespoon coconut flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1/2 cup plus 1 tablespoon coconut milk 1/2 cup honey Topping Ingredients: 2 tablespoons honey 1 tablespoon ground cinnamon 1 tablespoon melted coconut oil Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups. Mix all the topping ingredients in a separate bowl, and drizzle over the muffins. Bake for 20-25 minutes or until golden brown. * You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal. Recipe submitted by Angie, West Chester, OH Adpated from: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-lemoncranberrycocomuffins Lemon Cranberry Coconut Muffins 7 eggs 1 cup fresh cranberries (I chopped them up in the food processor) 1 lemon, zest and juice 1/4 cup shredded coconut (unsweetened) 1/2 cup melted coconut oil 1/4 cup maple syrup [or coconut nectar] 3/4 cup coconut flour 2 teaspoons vanilla 1/2 teaspoon sea salt 1 teaspoon baking powder Preheat oven to 350 degrees F. Mix all ingredients until well combined. Bake in greased muffin tins for about 20 minutes. Servings: 12. Recipe submitted by Leslie, Amsterdam, NY From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-cocomacadamiabanana Coconut Macadamia Banana Muffins 2/3 cup raw macadamia nuts, chopped 2/3 cup unsweetened coconut flakes, chopped (or use shredded) 1 cup blanched almond flour 1/4 cup coconut flour 1/2 teaspoon salt 3/4 teaspoon baking soda 2 eggs 3 ripe bananas, peeled and mashed 1/3 cup honey 1/3 cup extra virgin coconut oil, melted and cooled 1 teaspoon lemon juice 1 teaspoon vanilla extract Preheat oven to 350F. Toast macadamia nuts and coconut flakes on a baking sheet in the oven until starting to brown, about 6-8 minutes, stirring every 2-3 minutes. In a medium bowl, combine almond flour, coconut flour, salt and baking soda. In a separate bowl, whisk eggs, mashed banana, honey, coconut oil, lemon juice and vanilla. Pour wet mixture over dry mixture and stir to combine. Add toasted macadamia nuts and coconut. Spoon batter into greased muffin tin and bake for 30 minutes. Servings: 12. * You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal. Recipe submitted by Sarah, Marietta, GA From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-persimmoncocomuffins Persimmon Coconut Flour Muffins 1/2 cup coconut flour, sifted 1/2 teaspoon salt 1/2 teaspoon aluminum free baking soda 6 eggs 1/3 cup raw honey 1/3 cup coconut oil 1 tablespoon vanilla extract 1 cup persimmons, cut into small dices [Hachiya] Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer. Mix dry ingredients into wet, blending with a hand mixer. Gently fold in persimmons. Place batter in paper lined muffin tins. Bake in preheated oven for 20-25 minutes. Cool and frost. Makes 12 muffins Comment from Ekika: I don't like it too sweet so changed it to 1/4 c. of honey and 1/4 c. of coconut oil. And added about 1/4 c. of apple sauce. I cut back on the salt slightly. It's a little savory. From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-cocopumpkinmuffins Coconut Flour Pumpkin Muffins 1/2 cup coconut flour 1/2 teaspoon baking powder 1 teaspoon cinnamon powder 1/4 teaspoon cloves 1/4 teaspoon allspice/nutmeg 1/2 cup pumpkin purée 6 eggs (or 4 whole eggs and 2 whites...a good way to use up your egg whites) 1 teaspoon vanilla 1/2 cup coconut oil, melted 3/8 cup maple syrup (about 3 1/2 oz) pinch salt 1/4 cup chopped walnut pieces Preheat oven to 400F. Grease a muffin pan or line with paper liners. Sift together coconut flour and spices together. Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed. With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain. Divide batter between 12 muffin cups. Sprinkle with walnuts. Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Recipe submitted by Shirley, Germantown, MD Comment by Joslyn: Just made these in mini tins, baked for 8 min at 400F. From: Tropical Traditions: Free Coconut Recipes ~~~ baked-quickcocomuffins Quick Coconut Muffins 3 eggs 2 tablespoons coconut oil 1/4 cup honey, or maple syrup (or mix them up) 1/4 teaspoon salt 1/4 cup sifted coconut flour 1/4 teaspoon baking powder 3 tablespoons dried shredded (or flakes) coconut Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional coconut oil. Set aside. In a small bowl beat eggs, coconut oil, honey and salt together. Combine coconut flour and baking powder together and whisk into batter until smooth. Fill prepared muffin cups half-way with batter and sprinkle coconut on top. Bake in preheated oven for 10-15 minutes. Recipe submitted by Fran, Toronto, Canada Comment by barefoot: Absolutley FANTASTIC! I made a double batch, and added about 1 tbsp ground cinnamon. Wonderful!! Kids gobbled them up in no time, and they rose beautifully. From: Tropical Traditions: Free Coconut Recipes ~~~ baked-vanillaraspmuffins Vanilla Raspberry Muffins 12 eggs 3/4 cup coconut oil, melted 3/4 cup honey 1 teaspoon salt 2 teaspoons vanilla 1 teaspoon almond extract 1 cup coconut flour, sifted 1/2 teaspoon baking soda (may be omitted) fresh or frozen raspberries Preheat oven to 325 degrees F. In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract. Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour and baking soda, if using. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture. Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed). Bake 325 degrees F for 16-18 minutes. [Or possibly longer.] Remove from tins and cool. NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste. NOTE: Using raspberries, vanilla extract, and almond extract, you'll have a hard time convincing your kids that these nutritious coconut-flour muffins aren't cupcakes! These muffins freeze well. Makes 20-24 muffins. Recipe can be halved. Recipe submitted by Bethany, Dayton, OH From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-zucchinimuffins Zucchini Muffins 1 cup shredded zucchini 8 eggs 1/2 cup melted coconut oil 5 tablespoons maple syrup 2 teaspoon vanilla extract 3 teaspoons cinnamon 1/2 teaspoon salt 3/4 cup coconut flour 1 teaspoon baking powder Preheat your oven to 350. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth. Pour into greased 12 muffin tins and bake for approximately 20-25 minutes (until firm to the touch). Recipe submitted by Leslie, Amsterdam NY Comment by Debbie: I'm allergic to eggs, so substituted with 1 1/2 cups unsweetened applesauce and cooked 50-60 minutes for them to firm up a little more. They were delicious! I plan on making more and freezing them. Comment by Deborah: I just made these and they're very tasty. I added 1 tsp. ground ginger, 1/2 cup raisins and sprinkled some coconut palm sugar on the tops before baking. Next time I think I'll add some chopped walnuts. From: Tropical Traditions: Free Coconut Recipes [archive.org] ~~~ baked-cocoflour Coconut Flour? I have tried using this in recipes and find the coconut flour needs to be added to another flour such as almond flour, otherwise it tends to fall apart in the recipe. It is not as fine as almond flour, but it is delicious in almond muffins and pancakes. By Jan Harkness. Posted to the PaleoRecipe Mailing List, Jan. 2002 ~~~ baked-cinnamonapplemuffins Paleo Cinnamon Apple Muffins 1/2 cup almond meal/flour 5 large eggs 2 medium apples, peeled, cored and chopped 2 medium bananas 1/2 cup almond oil 1 tsp baking soda 2 tbsp ground cinnamon 1/2 cup water 1 tbsp walnut oil Preheat to 350. I put apples and bananas in a LARGE bowl and used a potato masher to smoosh together. I added everything but the walnut oil and mixed with a spatula. I put a drop of walnut oil in each of the muffin cups (no paper). Drop in mixture about 3/4 of the way. Baked 15 minutes and checked and baked 5 more minutes. Made 19 muffins. Let cool before removing from muffin tin. Refrigerate and they'll last about 5 days. These are my favorite paleo muffins to date!! ** Neat trick--if you have empty muffin cups in your tray, fill the empty ones with water while baking to ensure even temperature! Number of Servings: 19 Submitted by JBRANNON001 to SparkPeople.com ~~~ baked-carobcakeeggfree Carob Cake (Egg Free) 3 cups almond meal (use a coffee grinder for fine meal) 1 cup raw honey 4-6 Tlbs carob powder [not GRAP] 1 t sea salt (optional) 1/4 cup applesauce 1/2 cup water Mix all ingredients well. Grease an oblong cake pan or two round cake pans then flour with arrowroot. Bake 30 to 35 minutes at 350 degrees. The next day, cold from the fridge, they were like brownies. Serve Strawberries in Lemon-Lavender Sauce over it. By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ baked-almondmuffins Almond Muffins 1 cup almond butter 1 cup sliced raw almonds 1 cup pure coconut milk 2 cups unsweetened shredded coconut 3 eggs Beat and pour in muffin cups. Cook at 400 for 15 minutes. From Kathleen (Yoeschucho at AOL) ~~~ baked-flourlesshoneyalmondcake Flourless Honey-Almond Cake Cake 1 1/2 cups whole almonds, toasted (see Tip) 4 large eggs, at room temperature (see Tip), separated 1/2 cup honey 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt Topping 2 tablespoons honey 1/4 cup sliced almonds, toasted (see Tip) Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper. Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds. Tips and Notes: Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using. Be careful not to overbeat the egg whites-they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools. From: EatingWell: March/April 2009 ~~~ baked-cakebrownies Cake Brownies 6 Tlbs oil 1/2 cup raw honey 2 eggs 1/2 cup carob powder [not GRAP] 1/2 cup pecan meal 1/4 cup arrowroot Mix all and poor in to a greased 8x8x2 inch pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean. From: Patti Vincent (17 Jan 2000) ~~~ baked-nutflourmuffins Nut Flour Muffins 1 1/4 cups of nut flour: walnuts, almonds, sunflower seeds, etc. 2 eggs 1 banana 1/8 cup of coconut oil handful of berries or fruit: blueberries, apple grated, peach... Put everything except fruit in a food processor and add fruit before pouring into greased muffin tins. Bake @ 350 about 12-15 min. From: Susan Carmack ~~~ baked-carrotcake Carrot Cake This is a moist and delicious carrot cake with a hint of orange. Very much like a 'real cake'. 6 eggs, separated 1/2 cup honey (or less) 1 1/2 cups carrots, cooked and puréed 1 Tlbs grated orange rind 1 Tlbs frozen orange juice 3 cups almond flour Preheat over to 325° F. Beat the egg yolks and honey together. Mix in carrot purée, orange rind, orange juice and almond flour. Beat the egg whites until stiff and fold in. Spoon into a greased loose bottomed 9 inch springform pan. Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Source: Partridge <raparch[at]planet.eon.net> From: http://www.inform.dk/djembe/scd/scdrcp01.html [now dead] Patti Vincent comment: It was plenty sweet to me. It's a VERY moist cake. I think anything could be put in place of the carrots too. Pumpkin, zucchini etc., since the vegetable is puréed first. See picture here: Paleo kitchen experiments: carrot and orange cake [archive.org] ~~~ baked-chestnutcake Castagnaccio (Chestnut Cake) 600g chestnut flour 3 tbsp extra-virgin olive oil Salt 70g raisins 40g pinenuts 40g walnuts Rosemary Sift the chestnut flour into a mixing bowl and gradually add 800ml of water, whisking continually to avoid lumps forming, until you have a smooth paste, neither too runny nor too thick, but forming ribbons when it falls from the spoon. Soak the raisins and squeeze out the excess water. Add two tablespoons of oil, a pinch of salt, the raisins, pinenuts and shelled walnuts to the batter. Pour the mixture into a shallow, greased baking tray (the cake should only be about 1cm high), sprinkle some rosemary leaves on top and drizzle a tablespoon of oil over. Put in the oven for thirty minutes. Leave aside for about half an hour before serving as the cake should be eaten either tepid or cold. For many centuries chestnuts were part of the staple diet in mountainous and hilly areas and for the poorer classes in general as they provided an inexpensive form of nutrition. The original, Florentine version of castagnaccio, which is also known as migliaccio (black pudding) in some parts of Tuscany, had only pinenuts in it. This recipe is a combination of traditional recipes from both Pistoia and Lucca which I find slightly tastier. * Preparation time: 20 minutes. * Cooking time: 30 minutes. * Standing time: 30 minutes. © Copyright by Edizioni La Mandragora From: www.artofcookery.com/chestnutcake.htm The book is very inexpensive at Amazon. ~~~ baked-tuscanchestnutcake Castagnaccio Alla Toscana (Tuscan Chestnut Cake) This classic Tuscan dessert is not very sweet and, unusual for a dessert, is flavored with rosemary and extra virgin olive oil. 10 1/2 oz chestnut flour 2 tbsp pine nuts 2 tbsp dried raisins soaked in warm water walnut meats (optional) fresh rosemary (to taste) salt tepid water extra virgin olive oil (possibly full-bodied in flavor) Sift the flour into a bowl and add enough tepid water to make a fairly liquid batter, using a whisk to prevent it from forming lumps. Add 3 tbsp olive oil and the raisins and mix well. Grease a low 12-inch cake pan and pour the batter into the pan. Garnish with pine nuts, chopped walnuts and rosemary, and a drizzle of oil. Bake at 365 degrees F. for about 40 minutes until it is dark but not too dry. Some cooks make the cake richer by using milk instead of water, by soaking the raisins in sweet Vinsanto dessert wine, by adding sugar, or by frosting with whipped cream. The cake should be served warm, with a sweet dessert wine. The Italy Italy Kitchen, Recipe by Giusi Gallo From: http://www.ari.net/italy/Recipe/recipe6.htm [now dead] ~~~ baked-autumnchestnut Autumn Chestnut Cake If you feel like baking, here's a good one to try. Delicious, especially when it's nice and fresh and maybe still pretty warm. 1/2 cup of raisins 6 cups of chestnut flour 5 cups of water 12 tablespoons of extra virgin olive oil a pinch or two of salt 1/2 cup pine nuts 4 fresh rosemary sprigs, chopped fine Soak the raisins in a bowl of water. Set aside for one hour. Preheat your oven to 450 F. Mix flour, water, 4 tablespoons of olive oil and salt to form a creamy dough. Add 6 tablespoons of pine nuts and all the chopped rosemary into the dough. Pour 8 tablespoons of olive oil into two 11 inch tart pans (don't use the kind that have a removable bottom, unless you want a big mess!) Add the dough on top of the oil. Drain the raisins and sprinkle the dough with the raisins and the rest of the pine nuts. Bake for 20 minutes, until you see the top of the cake begin to crack. Pour off any excess olive oil. Serve warm. [Mama's Cookbook] From: www.eat.com/cookbook/desserts/autumn-chestnut-cake.html [archive.org] ~~~ baked-courageouscookies Courageous Coconut Cookies 9 medjool dates, pits removed 1/4 cup coconut oil 2 tablespoons coconut milk 1 1/2 cups finely shredded coconut flakes, unsweetened 1) In a food processor, add the pitted dates, coconut oil, and coconut milk. Process until the mixture turns into a smooth paste. * Kid Job: Teach your little ones how to remove the pits from the dates. Kids can press the buttons on the food processor and watch it go! 2) In a medium-sized mixing bowl add the shredded coconut and date mixture. Stir the mixture together until well blended. Using your hands, form the mixture into a ball. * Kid Job: Pour in the coconut, help to stir the mixture, use their hands to form the mixture into a ball. They might need a little help getting the coconut and date mixture evenly mixed. 3) Grease a pastry board or other flat surface with a little more coconut oil and place the ball onto the flat surface. Cover the coconut mixture with plastic wrap to avoid sticking to the rolling pin. Using a rolling pin, roll the mixture out until it's around 1/4 inch thick. Cut out cookies by using a small round cookie cutter. * Kid Job: Help to roll out the cookies and to cut them with the cookie cutter! Makes approximately 15-20 cookies [Webmaster's note: This looks open to improvision. Post experiences at the comment link below.] From: Paleo Pals: Jimmy and the Carrot Rocket Ship by Sarah Fragoso Reprinted with permission from Victory Belt Publishing ~~~ baked-vanillabeancoconutmacaroons Vanilla Bean Coconut Macaroons 3/4 cup very fine ground blanched almond flour 1 1/2 cup dried, shredded unsweetened coconut 1/4 cup plus 1-2 tablespoons raw honey 1/4 cup coconut oil 2 teaspoons GF vanilla extract 1 vanilla bean pod scraped (optional) Pinch of unrefined sea salt In a bowl, combine the almond flour and coconut. In a separate bowl, mix together the honey, coconut oil, vanilla, vanilla bean seeds and salt until well blended. Add the honey mixture to the dry ingredients and stir until well combined (I like to use my hands for this as it helps to get the vanilla bean seeds distributed throughout the "dough") Using a rounded "measuring" tablespoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the cookie out into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough. Bake in a 195-200F (90-93C) oven for about 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy. For raw macaroons, place in your dehydrator until they are slightly dry on the outside, soft and chewy on the inside. Times will vary depending on the dehydrator and temp used. Allow the macaroons to sit for at least 15 minute before transferring. They will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled. Recipe doubles easily! Makes about 1 1/2 dozen. From: The Mommypotamus ~~~ baked-macaroons Macaroons 1 7-ounce bag unsweetened shredded coconut (2 2/3 cups) 1 cup sliced raw almonds 1/4 cup raw honey 4 large egg whites 1. Preheat oven to 325 degrees F. Grease 2 large cookie sheets. Into large bowl, measure coconut, almonds, and honey. With spoon, mix until combined. Stir in egg whites until well blended. 2. Drop mixture by heaping tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly covered container. Yields: About 1 1/2 dozen Adapted from: http://homearts.com/dynamo/main.jhtml?/1295maca.htm [now dead] ~~~ baked-almondmacaroons Almond Macaroons 1-1/4 cups almonds 1/8 teaspoon cinnamon 2 tablespoons grated lemon peel 2 egg whites, beaten 1/4 cup raw honey 2 tablespoons lemon juice Grind almonds coarsely. Combine cinnamon and lemon and add. Beat egg whites very stiff, fold in honey and continue beating. Fold in lemon juice with almond mixture and blend. Drop from a teaspoon onto ungreased parchment paper. Bake 30 minutes at 250 degrees F. Remove from paper while still slightly warm. Makes 30 macaroons. ~~~ baked-eggfreemacaroons Egg-Free Macaroons 3 and 1/4 cups unsweetened, shredded coconut 1 and 1/2 cups walnuts 1 cup sliced almonds 2 tsp. arrowroot flour 1/4 tsp. salt 2-4 Tbs. macadamia nut butter (you can use 2 Tbs. coconut oil instead if you don't have this, or try almond butter.) 2/3 cup pure maple syrup OR honey optional: 2 Tbs. glutenfree vanilla extract (I didn't use this) 1. Preheat oven to 350F. Spread 2 and 1/2 cups coconut, and the walnuts onto separate baking sheets. Bake coconut until lightly toasted, stirring occasionally, about 5-7 minutes. Bake walnuts until lightly toasted, about 8 minutes. Set aside toasted coconut and walnuts; keep separate. 2. Place remaining 3/4 cup raw coconut in shallow bowl; set aside. Line two baking sheets with parchment paper; set aside. 3. Put sliced almonds, salt, and arrowroot in a large bowl. Put walnuts in food processor and process to a paste. Add macadamia butter and maple syrup and process until blended smooth. Add wet ingredients to dry ingredients and mix well. 4. Roll 1/8 cup dough into balls, then roll each ball in the raw coconut. Place on prepared baking sheets, spacing 2 inches apart. Bake until bottoms are lightly browned, about 15 minutes. (Don't overcook, macaroons should be moist and chewy. Watch them during the last few minutes; they burn quickly.) Transfer to wire racks to cool. When baking these with kids, let them sprinkle the coconut on the rolled dough. Call it a "snowball". This is a nice holiday treat for kids on gf/cf/egg free diets! (and the rest of us too!) I think these should freeze well and make great gifts. They are also a lot easier to get right than the whipped egg white macaroons. Modified from a Vegetarian Times recipe. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ baked-berryballs Berry Balls Kids love these cookies because the batter turns bright blue. I've tried raspberries instead of blueberries, but they produce a tarter cookie that people don't like as much. Other information: I get 2 lb bags of unsweetened coconut at the local Indian grocery store for much less. 3 cups unsweetened shredded coconut 1 16 oz bag of unsweetened frozen blueberries 2 egg whites [not whipped, separated over the mixing bowl] 1 tsp. vanilla extract 1/4 tsp. almond extract Preheat oven to 300 degrees. In a small saucepan thaw the frozen blueberries and bring to a boil over medium heat. Stir constantly until the liquid reduces by a quarter and is fairly thick but not syrupy. In a medium mixing bowl pour the coconut and berries together. Add vanilla and almond extracts and stir to combine well. Then add egg whites and stir to combine. Place tablespoon amounts on well greased cookie sheets and bake until dry and slightly brown on top, about 10-15 minutes. By Katy. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ baked-figalmondbites Flourless Fig and Almond Bites 2 c almond meal (or finely ground almonds) 1 c (6 oz) soft dried figs, hard tips removed 2 tsp finely grated orange zest 1 tsp vanilla extract 1/2 tsp salt Preparation Position baking rack in upper third of the oven and heat to 325. Lightly coat baking sheet with cooking spray or line with parchment. Blend almond meal, figs, orange zest, vanilla and salt in a food processor until mixture resembles coarse meal and has the texture of wet sand, about 1 min. Form dough into 30 (2 tsp) slightly flattened balls and place on baking sheet 1/2 in. apart. (Cookies will not spread during baking.) Bake until bottoms of cookies are lightly browned, 12-15 min., turning pan once halfway through. Cool and serve. From: Meals Matter [Dead link: http://www.mealsmatter.org/recipes-meals/recipe/47489] ~~~ baked-almondcookies Almond Cookies These cookies keep almost forever in a sealed container. Over time, they become softer and chewier--perfect for dunking in your tea. Makes four dozen. 2 1/2 cups honey 2 cups ground walnuts 2 1/2 cups almond flour (more or less depending on your grind) 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 cup chopped dried fruit * I mostly use apricots, but have also used mango, pineapple, cherries and dates, or a combination or some or all. Dates are awfully sweet though. These treats can be eaten raw or baked. Follow directions below. Preheat oven to 350 degrees. Lightly grease cookie sheets, or line with parchment paper. Warm honey in a saucepan. Let mixture cool slightly. Sift together almond flour and spices. Place warm honey in mixing bowl; gradually add flour mixture and stir until well blended. Stir in dried fruit. Roll dough about 1/4-inch thick on a almond floured board; (be sure to flour your rolling pin also) cut into squares and rectangles with a pastry wheel or sharp knife. (If you prefer, you can also make drop cookies, dropping the dough by teaspoonful.) Bake ten minutes. If you chose, you can mix this up, drop my teaspoon onto foil lined cookie sheets and pop into freezer. After frozen, toss into a freezer bag and save for later. My kids like to eat these raw uncooked also. These can also be pressed into a greased or parchment paper lined shallow dish, then cut and placed in fridge to cool and harden. From there you can either bake them or eat them as is. By Trish Tipton. Posted to the PaleoRecipe Mailing List, May 2001 ~~~ baked-simplealmond Simple Almond Cookies 2 cups almonds, soaked 24-48 hours, changing soak water every 12 hours, and final soaking water discarded 5-6 pitted dates (more if you like a really sweet cookie) 1 cup unsweetened shredded dried coconut pinch sea salt (optional) alcohol free almond extract (Frontier Brand) - 1 TB Chop almonds in food processor, and slowly add dates one at a time. I usually run my almonds first through the homogenizer plate of my Champion Juicer, so that the slurry comes out more like a paste rather than a meal. If you only have a blender or food processor, then add a little bit of apple cider or apple juice (don't go overboard). It will make your "batter" sticky, which is easier to handle. Careful not to add too much liquid, or your batter won't hold together. Add remaining ingredients to batter. Using a tablespoon, turn cookies onto teflex sheet of dehydrator. If you don't have a teflex sheet (its what you use when making fruit leathers), then use either a sheet of plastic type saran wrap, or wax paper. Dry 4-6 hours, at 95 degrees, depending on how chewy or moist you like your cookies. Flip cookies over and dry on regular drying sheet for additional 4-6 hours at 95 degrees. Store cookies in plastic rubbermaid type container, or glass to keep moist. By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ baked-cookierecipe1 Almond Butter Cookies Around a cup of almond butter 1 whole egg or egg white (if using whole egg, not an extra large or jumbo-too much liquid) Couple of tablespoons of unsweetened applesauce about half a cup of raisins or other chopped dried fruit Couple of tablespoons unsweetened shredded coconut Beat all ingredients together. It should be thick batter, but not as thick as cookie dough. Drop by tablepoons on a cookie sheet. Bake in oven (around 375) until they start to go golden, about 10-12 minutes. Allow to cool, then eat! Sometimes I add a couple of teaspoons of honey or fruit juice sweetened jelly, or some dried orange peel, cinammon or allspice, whatever I'm in the mood for. I find these are a great high energy snack food for travelling or when I'm running. From Amanda <ahl5[at]PANTHEON.YALE.EDU> ~~~ baked-cookierecipe2 Almond Walnut Cookies These cookies keep almost forever in a sealed container. Over time, they become softer and chewier--perfect for dunking in your tea or coffee. Makes four dozen. 2 cups raw honey 2 cups ground walnuts 4 cups almond flour 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 cup dried fruit chopped Preheat oven to 350 degrees. Lightly grease cookie sheets, or line with parchment paper. Warm honey in a saucepan. Let mixture cool slightly. Sift together flour and spices. Place honey in mixing bowl; gradually add flour mixture and stir until well blended. Stir in dried chopped fruit. Roll dough about 1/4-inch thick on a floured board; cut into squares and rectangles with a pastry wheel or sharp knife. (If you prefer, you can also make drop cookies, dropping the dough by teaspoonful.) Bake ten minutes. From: Trish Tipton on the PaleoFood list. Posted 25 Jan 2000. ~~~ baked-apricotpoppy Apricot-Poppy Seed Cookies 1/2 cup poppy seeds 1 cup almonds 1 cup arrowroot flour 1 1/2 cups blanched almond flour 1/4 tsp salt 1 tsp. ground cinnamon 1/2 tsp. ground cardamom 1/3 cup coconut oil 1/2 cup maple syrup (grade B) 1/2 cup apricot all-fruit spread [not very paleo] 1/2 cup minced dried apricots 1 tsp. gluten free almond extract (optional) 1/3 cup blanched, slivered almonds Preheat oven to 350. In small skillet, toast poppy seeds over medium-high heat, stirring often until seeds change color slightly, 2-3 minutes. Set aside. Place almonds on baking sheet and bake until lightly toasted, apx. 8 minutes. Line two baking sheets with parchment paper; set aside. In food processor, finely frind toasted almonds. Transfer to large bowl, add arrowroot flour, almond flour, toasted poppy seeds, salt, cinnamon and cardamom and mix to blend. In medium bowl, mix liquid ingredients. Stir until blended. Add to dry ingredients and stir until blended. Batter will be quite sticky. Moisten hands slightly with water. Roll 1 tablespoon dough into ball and flatten to form a cookie. Press a cluster of blanched, slivered almonds (about 5) in center of each cookie. Place cookies on prepared baking sheets, spacing about 1 inch apart. Bake until bottoms are lightly browned and the top has set, about 12-15 minutes. Allow to cool on pan for a few minutes, then carefully remove to wire racks to cool completely. Notes: I think it is very important to use parchment paper with these cookies, as opposed to greasing a nonstick pan. The cookies are very sticky but with parchment paper I had no probs. I also used kahlas date jam instead of apricot, since my Sis-I-L brought us some from UAE. It worked very well, but without a very apricot-y flavor of course. I imagine any jam would do. I used both ground almonds and almond flour because of their different textures and flavor. You could omit the almond flour and use more ground almonds if desired. These cookies are better the second day which makes me think they are a good giveaway cookie. Their texture is very much like a "real" fat free cookie but with a very nice flavor. They are also very pretty, and look nice on a tray alongside egg-free macaroons. They go quite will with Republic of Tea's "Cardamom Cinnamon Tea". By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ baked-sweetpotatocookies Sweet Potato Cookies 1 cup cooked sweet potatoes, mashed 2 eggs 3-4 Tbsp almond butter Generous sprinkle of cinnamon Preheat oven to 350 degrees fahrenheit Combine all ingredients until a smooth thick batter Drop on a parchment-paper-lined cookie sheet Bake 10-12 minutes, then flip Bake an additional 5 minutes Cool on a cooling rack I normally don't cool things on cooling racks, but for these, because of the moisture in the sweet potatoes, it's better if you do, especially if you plan to put them in a container for later. Otherwise the bottoms of the cookies will get a little bit soggy from trapped moisture. Comments: - I made these with a jar of "roasted almond butter" and they were great! My son loved them. I tried again with banana instead of potato and they were great too. I then made them with "raw almond butter" (it looks lighter in colour and less oily) and they did NOT turn out. Twice. Make sure you're using the almond butter made out of roasted almonds (the darker stuff). From: Emily at Joyful Abode ~~~ baked-cookierecipe Walnut Cookies 2 Cups walnuts 1/8 cup raw, unfiltered honey (more or less to taste) 1 Tb. cinnamon 2 egg whites, whisked till frothy Grind nuts and cinnamon in blender or food processor. Stir in honey. Combine with egg whites. Drop by teaspoon on oiled cookie sheet. Bake at 350 degrees 15 minutes. Cookies will be soft; do not overbake. Makes 15 cookies. I think this would work well for a pie crust too. Adapted from USA Weekend by Patti Vincent. ~~~ baked-flaxseed Flaxseed and Water I've had good luck using a flax-seed mixture in baking. You have to reduce any oil you use. Your recipe will still be especially moist. Taken from Uprisings, The Whole Grain Bakers Blend 1 cup of flax seed until decimated. Add 3 cups cold water and blend. It should have the consistency of eggs, but looks disgusting. 1/4 cup of this mixture is equivalent to 1 egg. Can be stored in refrigerator for "quite some time". By TJMDJB via rec.food.veg.cooking, 4 Nov 1996. Using one tablespoon of flaxseed to 2 tablespoon of water, then boiled for ten minutes or put in blender until fine works well. This stuff is yucky, only good in recipes. By Elyse Sheppard via Celiac mailing list 20 Sep 1995. Makes about 1/4 cup. This recipe makes enough to substitute for ONE EGG (my emphasis); you can easily double or triple it. 1/3 cup water 1 tablespoon whole flaxseed Place the water and flaxseed in a small sauce pan. Bring to a boil, then reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until mixture is the consistency of a raw egg white. Do not use too high a heat or mixture will become thick and gummy. Note: Don't bother straining out the flaxseeds. They don't have much flavor and won't detract from whatever you're making. From The Allergy Self-Help Cookbook by Marjorie Hurt Jones page 189. Take 1/3 cup water and 1T. whole flax seeds and bring to a quick boil on the stove. Let sit and cool while you mix up the rest of the batter and then add the goop (the seeds can be added to in most muffin type recipes). This substitutes for 1 whole egg or a little less than 2 egg whites. By Kathy Wentz via the No-Milk mailing list 11 Nov 1997. 1 Egg equals: 1 Tbsp. ground flaxseed and 3 Tbsp. water From: Vegetarian Tastes of Toronto According to the Gluten-Free Pantry, they recommend mixing one tablespoon ground flaxseed with two tablespoons warm water for each egg. Let it sit after adding. By Lynn Samuel via the Celiac mailing list 12 Feb 1998. Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit for 2-3 minutes. Equivalent to one egg when substituting in recipes. By Ted Alexander via rec.food.veg 22 Sep 1998. One Tbsp flax seeds with 3 Tbsp water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved to substitute for one egg. By Gina via rec.food.veg 25 Sep 1998. From an old allergy cookbook I no longer have: 1C flaxseeds 3C water Grind the seeds in a blender till mostly all are broken. Pour water into saucepan, and stir in flaxseed meal till well blended and lumps are mashed out with a fork. Bring to a boil over medium heat, stirring constantly to prevent lumps. After three minutes, remove from heat and allow to cool. Use 2 heaping Tablespoons to replace each egg in cookies, muffins, pancakes. Does not bind puddings or sauces! Store refrigerated in an airtight container for up to two weeks. By Adele McHenry Koenen via the Celiac mailing list 1 Jun 1999. ~~~ baked-pureedfruit Puréed Fruit Two ideas I see used in a lot of vegan recipes are mashed bananas and applesauce. By Julie via rec.food.veg 21 Sep 1998. Mashed banana works, and other puréed fruits (like prunes) may work as well. The texture will be a bit different, and you'd want to take into account the sweetness of the fruit. By Herl Jennifer via Celiac mailing list 20 Sep 1995. 1 Egg equals: 1/2 Large banana mashed 1 Egg equals: 1/4 cup applesauce or puréed fruit 1 Egg equals: 1 TBSP apricot purée By Paula Clark via No-Milk mailing list 9 Jul 1997. ~~~ baked-gelatin Unflavored Gelatin and Water For each egg called for I use 1 tsp of gelatin dissolved in 3 TABLESPOONS of boiling water, and then gelled slightly in your freezer which takes maybe 3-4 minutes, then beat as you would a regular egg and add to your recipe. This will give you the texture of a real hen egg in your recipes. By Candice via the Celiac mailing list 12 Feb 1998. 1 packet plain gelatin, 2 Tbsp warm water (do not mix until ready to use). By Kellie J. Berger via alt.support.food-allergies 24 Oct 1998. 1 t unflavored gelatine and 3 t water per egg called for in the recipie. By Chris Owens via alt.support.food-allergies 18 Dec 1998. ~~~ baked-arrowroot Arrowroot Powder and Water 1 Egg equals: 1 Tbsp. Arrowroot powder mixed with 3 Tbsp. water From: Vegetarian Tastes of Toronto ~~~ candies-almonddates Almond Stuffed Dates A "sugary" treat that seems paleo enough is gooey dates, each with a roasted almond shoved inside. We did this over Christmas, and I ate these (mostly) instead of tempting cookies and things. We used raw, unsalted whole almonds, and roasted them ourselves. Roast them on medium-high heat dry, right in a frying pan. Just sit there and watch them carefully to make sure they don't burn, moving them around and stuff. Then cool, and shove one each inside a date. I like the gooiest dates for this. Very tasty, and not too caloric if you only eat a few! BTW - these are good for potassium and fiber, and trace minerals like calcium, zinc, etc. Also, the oven would work just fine. I might use the broiler in this case, but still watch very carefully. When done, they might have the slightest hint of black on the spot where they touched the metal - no biggie. From: James Crocker ~~~ candies-fruitpemmican Fruit Pemmican 2 cups raisins 2 cups dates 2 cups cherries honey or suet Mix the ingredients together and pour it out onto a cookie sheet, refrigerate, cut into squares and eat. Only use enough honey to cause the fruits to stick together. Or substitute suet for the honey. From: Chuck Raymond on the PaleoFood list ~~~ candies-nutballs Nut and Fruit Balls First I soaked the nuts all night in water with a little vitamin C in the water, and after I ground them up I mixed them with some dried fruit that I soaked in Vit. C water, but not as long, then I added carob powder, a dash of salt, rolled them into balls, rolled them in the carob powder and put them in the freezer, they sure taste good! From: Rainah on the PaleoFood list. Posted 18 Jan 2000. ~~~ candies-nutcandy Nut Candy Just as satisfying as a candy bar: Grind nuts. Add honey OR Add honey to a cup of whole nuts......chew well! From: RawTimes.com ~~~ candies-snackhans Snack from Hans Grind some walnuts, stir with melted coconut fat, add a little honey and put it in the fridge for a while, then eat :-) From: Hans Kylberg ~~~ candies-spicypecans Spicy Pecans 4 tsp cinnamon 1-1/2 tsp ginger 3/4 tsp nutmeg 1/2 tsp ground cloves 1/2 tsp ground cayenne 2 egg whites 1/4 cup raw honey 5 cups pecan halves (or walnuts) In small bowl, combine cinnamon, ginger, nutmeg, cloves and cayenne. In large bowl, whisk egg whites until frothy; add honey, whisk again just until egg whites and honey are combined. Add nuts a cup at a time in the egg and honey mixture. Remove and toss in the spices. Repeat again until all the nuts have been coated. Spread on 2 lightly greased baking sheets; bake at 250 for one hour, rotating sheets halfway through baking, or until coating is crisp and nuts are fragrant. Let cool. From: December 1995 issue of Canadian Living Magazine Adapted by Patti Vincent ~~~ candies-carobgoodie Carob Goodie 1 cup toasted unsweetened carob [not GRAP] 1.5 cups pecan meal 1/2 cup or less coconut oil Mix well together. It's a little soft for fudge, but has a similar bittersweetrich experience as chocolate. It helped me get off a significant chocolate addiction. From: Lynnet Bannion on the PaleoFood list. Posted 11 Feb 1999. ~~~ candies-carobsquares Carob-Honey Squares 1 envelope or 1 T. unflavored gelatin 1/4 c. unsweetened fruit juice 1 c. raw honey 3 T. oil 1/2 c. carob powder [not GRAP] Soften gelatin in fruit juice. Heat honey. Stir in gelatin mixture until dissolved. Add oil and carob powder. Beat vigorously until fluffy. Turn into oiled square pan. Chill. Cut into squares. Makes 9 squares. From: The Natural Foods Cookbook, by Beatrice Trum Hunter. ~~~ candies-rawcandy Raw Food "Candy" 1 Cup date paste 1 Cup carob powder [not GRAP] 1 Cup almond butter Mix in blender and form into balls, stick a toothpick in, and enjoy! From: Jen, RawTimes.com ~~~ pies-ryans Catherine Ryan's Pie Crust 1 cup pitted dates 2 cups pecans, pistachios and almonds mixture 1 cup almonds 2 TBS orange juice Grind the one cup of almonds (other nuts are too oily) in clean, dry food processor until fairly fine power. Stop grinding way before nuts start to turn buttery. Set Aside. Put remaining two cups of three-nut mixture into food processor. Grind until fine enough that they just barley begin to get some nut-butter sticking on the sides of the machine. Add dates and mix a very long time. Mix will eventually start to ball up as the oils start to pull out of the ground nuts. Finally, with machine still running, add orange juice. The clumps of mixture will suddenly ball up in one solid, rich mass. Put the set aside ground almond powder into strainer/sifter and shake powder over wax paper. Put entire ball of nut/date mixture in center. Press down. Sprinkle more nut powder over top. Put another sheet of wax paper on top. Roll out with rolling pin into size big enough to fit pie pan. Pull off wax paper from top side of crust. Sprinkle almond powder in pie tin. Turn date/nut crust over into pan. Pull off last sheet of wax paper. Gently press into pie pan, trimming off excess. Dust the rim of the pie crust with remaining almond powder. Fill with raw pie mixture: apple-raspberry, pumpkin, banana-carob creme, California lime, etc. A coffe/nut grinder can be used to gind nuts instead, then all other material can be run though Champion juicer for similar results if a food processor isn't available; but filling will not be as smooth. Try adding raw carob earlier on in the processing, for variety. Also, you can put spoon-sized balls of mixture into freezer for great candy. From: The Rawsome News, March-April 97. Via RawTimes.com 23 Mar 97 ~~~ pies-pastry Pastry (for a 9-inch double-crust pie) 2 1/2 cups almond flour 2/3 cup shortening, e.g. lard or coconut oil 1/4 teaspoon salt 1/3 cup water Combine flour and salt in a mixing bowl. Cut shortening into flour with a pastry blender or two knives. Do not over mix; these are sufficiently blended when particles are the size of peas. Add water gradually, sprinkling a little at a time over the mixture. Use only enough water to hold the pastry together when it is pressed between the fingers. It should not feel wet. Roll dough into a round ball, handling as little as possible. Roll out on a lightly floured board into a circle 1/8 in thick and one inch larger than the diameter of the top of the pie pan. (I roll between two pieces of waxed paper to help handling and cleaning up then I strip off on side of the waxed paper transport it to the pie pan and press it in). trim to the edge of the pie pan. Prick with a fork. Each person has their own pattern of fork pricks on the pie crust. The artistry of each individual is different. Bake at 450F for 12 - 15 minutes or until a golden brown. From: the Mennonite Community Cookbook Posted by Gerry Jantzi to SCD-list@longisland.com ~~~ pies-almond-pecancrust Almond-Pecan Pie Crust 1 cup almonds 1/2 cup pecans 1/3 cup chopped pitted soft dates, such as Med-Jool 3 tablespoons water In separate bowls, cover almonds and pecans with water and let soak for 8 to 12 hours. Drain and rinse. In a food processor, grind almonds to consistency of moist meal. Place in a medum-size bowl and set aside. In a food processor, grind pecans to consistency of moist meal and stir into almond meal. Set aside. In a food processor, blend dates and water until smooth. Stir into nut mixture until thoroughly mixed and dough-like in consistency. Shape nut mixture into a ball and place on 12" length of waxed paper. Top with another 12" length of waxed paper. Flatten ball with palm of hand. Using rolling pin, rollout dough into a circle 11" in diameter. Carefully remove top sheet of paper. Invert pie crust into an oiled 9" pie plate, pressing gently. Trim excess crust and press gently to even edges of dough. Place crust in a food dehydrator set at 125 degrees for 2 hours. (Or preheat conventional oven to 250 degrees and immediately turn off heat. Let crust sit in oven with door closed until it is dry and set, about 30 minutes.) Note - it will not be very set, it is still sticky and very moist and will fall apart when cut, but who cares, it tastes good. Recipe from Spring 1994 Vegetarian Gourmet- from the Green City Market & Cafe in Washington DC; chef Aris LaTham. ~~~ pies-heathers Heather's Amazing Apple pie Crust 1/4 C pecans 1/4 C walnuts 4 medjool dates (From the Date People, just got 15lbs., they're amazing!) Mix in a food processor w/ spread thin (or thick, make more than above) on plate Filling 1 or 2 apples chopped in food processor(would be great w/ peaches instead) 1/4 tspn cinnamon 1/8 tspn nutmeg 1/2 tspn lemon juice (optional) Directions Spread mix over crust. Chop 3/4C pecans and spread around the circumference of pie. Takes about 5 minutes to make. A GREAT DESSERT! Pretty basic and easy to make. (serves 3 or more depending on if you eat as much as I did!) From Ryan Cormney at RawTimes.com, 27 Nov 1997. ~~~ pies-applepie Apple Pie Slice up apples, sprinkle with ground up filberts, and top with honey. From RawTimes.com ~~~ pies-peachcake Paradise Peach Cake 1/2 cup pecans 5 peaches 1/2 cup chopped dried pineapple 3/4 cup chopped fresh pineapple 1/2 teaspoon apple pie spice (I don't use) 1/2 teaspoon cinnamon (I don't use) 2/3 cup pitted soft dates, such as Med-Jool 1 1/2 cup fresh berries for garnish (I used blue) 1 (9") Almond-Pecan Pie Crust (see above) In a small bowl, cover pecans with water and soak for 8 to 12 hours. Drain and rinse. Set aside. Peel and halve peaches, reserving skin. Remove pit and thinly slice flesh. Set aside. In a food processor or blender, blend peach skin with pecans, dried and fresh pineapple, spices and dates. In pie shell, layer 1/2 of peach slices in a fanned spiral (I throw in). Evenly spread 1/2 of pineapple mixture over peach slices. Repeat with remaining peach slices and pineapple mixture. (I came out with three layers ending with peaches.) Garnish with fresh berries of your choice. Serve immediately or refrigerate and serve chilled. It sounds time consuming, but it really isn't. From Shari at shavig at premier1.net ~~~ pies-pumpkinhazelnut Pumpkin Pie with Hazelnut Crust Filling: 1 1/2 C pumpkin flesh, boiled or microwaved until soft 2/3 C maple syrup (or honey) 1/2 tsp vanilla extract 1 tsp cinnamon 1 T minced fresh ginger 1/4 tsp nutmeg 1 tsp allspice 2 tsp arrowroot Crust: 1 C hazelnuts 1 C chestnut flour 1/2 tsp vanilla extract 1/4 C coconut milk sliced pears and ground cinnamon for garnish Preheat oven to 350. In a blender or food processed, grind hazelnuts until they resemble a fine meal. Add the remaining crust ingredients and process until combined. You may need to add a bit more coconut milk. Press the crust into a pre-greased 8" pie pan. Bake until light brown and dry, about 10 to 15 minutes. Watch carefully that the edges do not burn. Combine all filling ingredients in a blender and blend until smooth. Pour into the pie crust and bake for 30 minutes, or until the filling has firmed up. Let cool. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 ~~~ pies-hallelujah Hallelujah Acres Fresh Strawberry Pie Pie Shell: 1 cup raw almonds 1 cup soft, pitted dates 1/2 tsp. vanilla Grind the nuts in a food processor until finely chopped, add the dates and vanilla, and blend well. Press thinly into a pie plate (from center to the outside rim) to form the shell. Binder: 7 or 8 Large ripe strawberries 5 soft dates, pitted 2 bananas, fairly ripe 1 Tbs. fresh lemon juice Blend all ingredients in food processor or blender until well mixed. Fruit Filling: Cut 2 pints of fresh strawberries into quarters, fold into binder and fill shell. Decorate with approximately 1/2 pint of quartered strawberries. Cover with plastic wrap and store in refrigerator. Chill thoroughly before serving. By Rhonda Malkmus from Chet Day's Health Tip Newsletter ~~~ frozen-summerfrozenfruitbars Summer Frozen Fruit Bars 2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.) 1/2 tablespoon raw honey 1 teaspoon fresh lemon juice Place the fruit in a blender. Cover and blend until smooth. Add 1-2 tablespoons water, if necessary. Add honey and lemon juice. Cover and blend until well mixed. Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid. Adapted from: SparkPeople.com ~~~ frozen-applekreme Apple Ice Kreme This light and refreshing dessert takes a simple apple and makes you feel like you are eating something positively sinful. 2 cups applesauce (made by putting several peeled and cored apples through the Champion Juicer with blank) 2 cups apple juice 2 Tablespoons pure maple syrup (or less if sweet apples) 2 Teaspoons lemon juice Purée in blender or food processor. Place in shallow dish and freeze. Serve by scraping into curls with a soup spoon or ice cream scoop. Variation: Add a scoop or two of Apple Ice Kream to chilled Sparkling apple cider or apple juice for a special drink. Note: try this with peaches, strawberries, raspberries, blueberries, kiwi, oranges, tangerines, etc. From: Nomi Shannon, www.living-foods.com/rawgourmet ~~~ frozen-avocadopearpops Avocado Pear Pops I puréed: 2 avocado 2 pear (skin removed) I filled the molds half way, insert sticks, and froze. I soaked in hot water for a minute to remove the pops from the mold. Made about six. From: The Spunky Coconut ~~~ frozen-rawbananaicecream Raw Banana Ice Cream The first time you make this you should eat it plain in order to appreciate it in all it's singular ingredient glory. The times after that (and trust me, there will be many) you can dress it up with sauces and toppings. This recipe makes one serving of ice cream - if you're making a larger batch of this ice cream for multiple people, just add one banana for each person. 1 ripe banana Slice banana into chunks, and place in a container. I actually do this every time I have ripe bananas lying around, so I always have a supply of frozen bananas ready in the freezer! The banana will take about 6-8 hours to freeze, so it's a good idea to do this step the night before. Place banana chunks in food processor, and blend for about 5 minutes or until light and creamy in texture. Eat ASAP, or place in the freezer for later. Keep in mind that it's preservative free, so it will tend to melt faster than regular ice creams and should be enjoyed immediately! Below is a basic rule of thumb for ratios of fillings, flavorings and sauce, which can be added in during the end of the recipe: 1 ripe banana 1 tbsp flavoring: Vanilla bean, chopped mint. 1/4 cup filling: Strawberries, cherries, almonds, hazelnuts, walnuts, pecans, sliced bananas, coconut. 2 tbsp sauce: Strawberry sauce, almond butter and other nut butters. From: Maggie at Rawified ~~~ frozen-freshfruit Fresh Fruit Frozen Dessert 1 frozen banana (To freeze, place unpeeled ripe banana in an air-tight freezer bag in the freezer) 1-2 tablespoons of chopped fruit of your choice. 1/2 tablespoon of chopped nuts (optional) Remove banana from the freezer and thaw for 1/2 hour. Peel and mash partially thawed banana with a fork. Add chopped fruit and nuts and stir. Serve immediately. 1 serving (If you use more bananas, you can use a blender.) ~~~ frozen-frozenbanana Frozen Banana Dessert 1 banana almond, hazelnut or sunflower butter (Walnut Acres) shredded fresh coconut Spread nut butter on outside of banana, roll in coconut and freeze. From: Binnie Betten ~~~ frozen-cool Cool Snack Put a banana on a stick, roll in hazelnut butter and unsweetened coconut, and then freeze. What a great summer treat. From: Binnie Betten ~~~ frozen-birthday Frozen Raw Birthday Cake 1 Bunt Cake Pan 16 oz. of dried organic figs, soaked overnight in distilled water* 16 oz. of dried pitted organic dates, soaked overnight in distilled water* 12 oz. bag of organic almonds 2 big bunches fully ripe bananas (organic if possible) * Soak fruit in separate bowls. The water level for soaking is about half full. Do not cover the dried fruits completely. Remove stems from soaked figs, purée figs and set aside. Purée dates put in separate bowl, chop almonds in food processor or blender and set aside in its own container. Peel and purée the bananas in a blender or food processor. To Build the Cake: Place almonds in the bottom of the mold; 2nd layer, puréed figs; 3rd layer almonds; 4th layer puréed bananas, almonds, dates, almond, figs or whatever order you desire. Almonds should be the first layer and end with dates or figs the last layer. Cover and freeze overnight. To Serve: Remove from the freezer, place upside down on a plate and allow to sit a few minutes until thawed enough to release from the pan. Can be carefully set in warm water just long enough to release the cake, being very careful not to get water in the cake. This cake has so many possibilities. Use strawberries and blueberries for a beautiful, healthy 4th of July cake. Any of your favorite fruits can be used to make a new family tradition! From Gracie Gordon, Hallelujah Diet ~~~ frozen-cocoblackcherry Black Cherry Coconut-Kanten Ice Cream 2 cups cherry juice OR strong hibiscus tea (for less carb) 4 Tbs. kanten (agar agar) 1 can coconut milk, chilled in can 2 tsp. alcohol-free vanilla extract 1-2 tsp. raw honey (optional) 3/4 cup frozen black cherries Thoroughly chill can of coconut without shaking it first. Remove from refrigerator, open carefully without shaking, and remove all of the rich, fatty portion to a measuring cup. You should have about 3/4 cup. Do not add the clear liquid from the bottom of the can; reserve it for another use. With a wire whisk, thoroughly whip the vanilla extract into the coconut milk. Place kanten and juice or tea in a saucepan and bring to a boil, stirring often. Simmer for 2-3 minutes, until kanten is completely dissolved. Remove from heat, allow to cool until you can comfortably touch the liquid but it is still warm. Stir in honey (you probably could use stevia instead) and stir until dissolved. Stir in cherries, then coconut milk. Stir well until thoroughly combined. Pour into freezer safe container and freeze until firm, stirring often for the first 15 minutes or so, then check once again after an hour to see if you like the texture or if it needs stirring. Kanten sets very quickly, check it every 2-3 minutes or so after placing in the freezer. You could also purée the cherries before stirring in, then pour the mess into popsicle molds. Do not stir it while freezing. The texture is much richer than an italian ice but not as rich as gelato. I imagine that if you added a beaten egg once it has cooled to the point where it won't cook the egg, then it would give a really nice texture. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001 I haven't tried it without eggs (which you can't use) but I've made coco ice cream with, if I remember correctly, two eggs per can of coconut milk. I used a standard ice cream machine and it worked just fine! I sweeten to taste with stevia. Coconut milk is lower in calories than cream but coco ice cream is thicker'n mud, just fabulous! For fun, throw in some macadamia butter and shredded coconut just before you stop the machine; gives is a swirled effect. Stevia and vanilla alone are just dreamy, though. Dori Zook. Posted to the PaleoRecipe Mailing List, April 2001 ~~~ frozen-coconuticecream Coconut Icecream All used foods should be best quality. Buy a ripe coconut, i.e. one with thick white flesh. Additionally buy app. one litre (two pints) of coconut juice or buy young coconuts and extract the juice. Extract the flesh from the ripe coconut and put it into the food processor. The amount of flesh is something you can vary, depending on how intense the taste of the ice should be. Try 0.5 lb for two pints of coconut juice. Add the juice to the processed flesh. Now put the mixture into an ice machine (must be able to stir while freezing). For instinctos: eat your icecream while frozen. Do not let it thaw again because it would be subject to denaturation by thawing. From: Stefan Joest on the Raw-Food Diet List ~~~ frozen-cocosorbet Coconut Sorbet 8 ounces coconut milk 16 ounces water 1/4 cup toasted coconut Combine the coconut milk and water and chill for several hours in the refrigerator. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve. From: Michael Lomonaco, The Food Network (Show #ML-1B03, 05-11-1997) ~~~ frozen-mangolime Mango-Lime Ice 4 large mangoes, fruit cut away from pit, peeled, and chopped 1/3 cup fresh lime juice zest of 1 orange (colored rind only, no white pith) 1 cup water 1/3 cup honey (optional) Combine ingredients in a food processor and whip until smooth. Strain mixture into a stainless steel bowl. Freeze 2 hours until firm. Whip with a wire whisk or an immersion blender. Repeat the freezing and beating process 2 more times. Freeze 1 hour before serving. Best eaten within a day. If ice has been in freezer a long time, soften in fridge for 1/2 hour before serving. Note about mangoes: Choose perfectly ripe mangoes that smell "mango-ey" and yield to gentle pressure. Skin should not be wrinkled. Remove the mango from the pit *before* peeling off the skin. Cut an "x" around the whole fruit, making four sections. Insert paring knife against the pit and pry each section off of the pit. Be careful, mango flesh is very slippery but holds fast to the large flat pit. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Sept. 2001 ~~~ frozen-peachpops Peach "Pudding" Pops 6 medium peaches 1 banana 1 can coconut milk (not lowfat) optional: 2 T raw honey Peel and dice the peaches and freeze until firm. If desired (if you have a good blender), peel and freeze the banana as well. If you don't freeze the banana, that's fine. If you have a good blender, you can shake the can of coconut milk well to homogenize it and place the can in the refrigerator before opening it. When fruit is frozen, remove from freezer and put into blender with sliced banana and other ingredients. Blend thoroughly until smooth. Pour into popsicle molds and freeze approximately 4 hours until firm. If your ingredients are cold when blended, it will take less time for the pops to freeze solid. Makes about 12 pops, so a little banana goes a long way. This recipe would accept an additional banana if you wanted to use it. Also, I think some fresh ginger juice would be nice, maybe a teaspoonful or so. I also imagine that the addition of an egg yolk would be nice, with a pinch of nutmeg. When intending to consume uncooked egg, you should wash the eggs well with soap before cracking them to lessen chance of salmonella bacteria. Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ frozen-nectarinekiwibananapops Nectarine Kiwi Banana Pops I puréed: 3 nectarines 1 kiwi about 2 inches of banana I filled the molds half way, insert sticks, and froze. I soaked in hot water for a minute to remove the pops from the mold. Made about six. From: The Spunky Coconut ~~~ frozen-pineappleice Pineapple Ice 2 cups chopped pineapple 6 tablespoons lime juice 2 tablespoons honey ** 2 tablespoons lime zest 1/2 cup water In a food processor, blend all of the ingredients. Pour the juice into a large bowl (or ice cube trays) and place it in the freezer. Once the mixture is frozen, remove it from the bowl and break it into large chunks. Blend this in the food processor until smooth and creamy. Return it to the bowl and then the freezer one last time for about 30 minutes or until you are ready to serve it. ** if you use a very ripe pineapple, I find honey is not needed at all. Scoop it out just like ice cream and serve in a nice glass cup. Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ frozen-watermelonfreeze Watermelon Freeze 4 cups seeded and cubed watermelon 2 cups cubed cantaloupe 3 fresh mint leaves or 1 mint tea bag 1 cup water juice of 1 fresh lemon Purée the melons in a food processor until smooth. Place in a saucepan and simmer 15 minutes. Meanwhile, in another pan, simmer the mint leaves or tea bag in the water about 3 minutes. Strain and add this infusion to the cooked melons. Turn off the heat and stir in the lemon juice. Line a muffin pan with cupcake liners [Note: Paleo people might not have muffin pans or cupcake liners -- borrow from your neighbors. Or else just use Dixie cups]. Pour the melon purée into each one and freeze. When beginning to firm up, you may insert flat wooden sticks into each treat. Freeze until completely hard or the papers will not peel easily away. Remove papers before serving. Makes 12-18. From: Cooking the Whole Foods Way by Christina Pirello. ~~~ convert-suggestions Suggestions for Adapting Recipes Milk - nut milk, coconut milk Butter - olive oil, bacon grease, coconut oil Yogurt - coconut milk Sour cream - chilled coconut milk combined with a few drops of lemon juice Whip cream - chilled coconut milk flavored with a bit of honey or orange zest Vinegar - small amounts can be substituted with lemon or lime juice. As a general rule, tomato recipes such as salsa would use lime juice, fruit recipes would use lemon juice. Cider vinegar - apple juice Alcohol - sometimes very hard to adapt. In some cases the alcohol can simply be deleted altogether. Or depending on the recipe, substituted with chicken or beef broth. Juice would also be an alternative, grape, orange or apple. In some cases a combination of both broth and juice. White sugar - using half the amount called for, substitute honey Brown sugar - using half the amount called for, substitute maple syrup Molasses - honey or maple syrup ~~~ convert-othersubs Other Substitutions 1 teaspoon dried herbs for 1 tablespoon fresh herbs 1 tablespoon instant minced onion, rehydrated, to replace 1 small fresh onion 1/8 teaspoon garlic powder instead of 1 small pressed clove of garlic substitute 2 tablespoons of flour or 1 tablespoon cornstarch for 1 tablespoon of arrowroot to use as a thickening agent mix 1/2 cup tomato sauce with 1/2 cup of water to make 1 cup tomato juice use canned pumpkin/butternut squash to replace tomatoes and its sauces and pastes ~~~ convert-chinesesubs Chinese Food Substitutes >are any substitutes for the usual non-paleo suspects: soy sauce, hoisin >sauce, rice vinegar. In some recipes, you can try fish sauce instead of soy sauce. It has a similar flavor. It is made with anchovy extract and sea salt. Toasted sesame oil can give the flavor you are looking for as well. Don't be stingy with the salt. Use a good sea salt like Maldon or Fleur de Sel. Go with the garnishes (toasted sesame seeds, sliced scallions), and you might not miss the soy sauce. Fermented foods have a unique flavor that is hard to duplicate, but toasted seeds and anchovies come close. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 2012 update: People are now using coconut animos to replace soy sauce. It is sweeter and less salty than soy sauce. ~~~ convert-approxmeasures Approximate Measurements 1 lemon = 3 tablespoons juice 1 lemon = 1 teaspoon grated peel 1 orange = 1/3 cup juice 1 orange = 2 teaspoons grated peel 1 pound unshelled walnuts = 1-1/2 to 1-3/4 cups shelled 1 pound unshelled almonds = 3/4 to 1 cup shelled 8 to 10 egg whites = 1 cup 12 to 14 egg yolk = 1 cup ~~~ convert-equivalents Equivalents 3 tsp. = 1 tbsp. 2 tbsp. = 1/8 c. 4 tbsp = 1/4 c. 8 tbsp. = 1/2 c. 16 tbsp. = 1 c. 5 tbsp. + 1 tsp. = 1/3 c. 12 tbsp. = 3/4 c. 4 oz. = 1/2 c. 8 oz. = 1 c. 5/8 c. = 1/2 c. + 2 tbsp. 7/8 c. = 3/4 c. + 2 tbsp. 16 oz. = 1 lb. 1 oz. = 2 tbsp. fat or liquid 2 c. fat = 1 lb. 2 c. = 1 pt. 2 pt. = 1 qt. 1 qt. = 4 c. a few grains = less than 1/8 tsp. pinch is as much as can be taken between tip of finger and thumb speck = less than 1/8 tsp. ~~~ convert-metric Metric Conversion 1 tsp. = 4.9 cc 1 tbsp. = 14.7 cc 1/3 c. = 28.9 cc 1/8 c. = 29.5 cc 1/4 c. = 59.1 cc 1/2 c. = 118.3 cc 3/4 c. = 177.5 cc 1 c. = 236.7 cc 2 c. = 473.4 cc 1 fl oz. = 29.5 cc 4 oz. = 118.3 cc 8 oz. = 236.7 cc 1 pt. = 473.4 cc 1 qt. = 0.946 liters 1 gal. = 3.7 liters 1 dry oz. = 28.3 grams 1 lb. = 0.454 kilograms From: Patti Vincent ~~~ convert-britcookingterms British ingredients and cooking terms and their American counterparts
British ingredients and cooking terms and their American counterparts
BritishAmerican
 
AleStrong beer
Anchovy essenceAnchovy paste
AubergineEggplant
AshetMeat dish
 
Bacon rashersBacon slices
Baking trayCookie sheet
BangersSausages
BannockFlat, round cakes
BapHambuger bun
BeetrootBeets
Belly of porkPork arm steak
Bicarbonate of sodaBaking soda
BiscuitsCrackers,cookies
BlaeberriesBilberries, raspberries or blueberries
Blind pie caseEmpty pie shell
Boiling fowlStewing fowl
Blood heat (98.6 F)Lukewarm
Braising steakChuck steak
Broad beansFava, lima or java beans
Bully beefCorned beef
 
Cake mixtureCake batter
CasePie shell
Castor sugarGranulated sugar
Cheddar, ScottishCheddar, American
ChicoryEndive
ChilliChili pepper
Chipolata sausagesCocktail sausages
ChipsFrench fries
Clotted creamWhipped heavy whipping cream
Coriander leavesCilantro
CornflourCornstarch
Cos lettuceRomaine
CourgetteSmall zucchini, summer squash
Creamed (potatoes)Mashed
CrispsPotato Chips
 
Demerara sugarBrown sugar, light
Digestive biscuitsGraham crackers
Double creamWhipping cream
DrippingMeat drippings
 
EssenceExtract
 
FaggotMeatball
Fairy cakeCupcake
FarlsQuarters
FarolaMilled wheat or semolina
FatsShortening
Finnan haddieSmoked haddock
French beanGreen bean
Frying panSkillet
 
GammonHam
GelatineGelatin
GirnelCanister or meal chest
GirdleGriddle
GlacéCandied
Goblet (of liquidizer)Bowl or container (of blender)
Golden syrupLight corn syrup
Greaseproof paperWax paper, parchment paper
Green cured baconUnsmoked bacon
Grill, aBroiler
Grill, toBroil
Grill panBroiling pan
Gut (fish)Clean
 
Haricot beansNavy or white beans
HobStovetop
HodgilsOatmeal dumpling
 
IcingFrosting
Icing sugarConfectioners' sugar
 
Jacket potatoBaked potato
JamPreserves
JellyJello
Jelly bagUse several layers of cheesecloth
Joint (of meat)Roast (of meat)
 
KailKale
KippersKippered herrings
Kitchen paperPaper towels
Knead/knock back (dough)   Punch down
Knuckle of vealVeal shanks
 
Lettuce, aHead of lettuce
Liquidizer/MixerBlender/Mixer
 
MaizeCorn
MangetoutSnow peas
Marmite®brand name pungent yeast extract spread/flavouring
MarrowGiant zucchini type squash
Middle neck of lambNeck of lamb
MinceGround meat
Mince, toGrind
Minced beefGround beef
MincedmeatPie filling of dried fruit, peel, brandy, etc. very occasionally contains meat
Mixed spiceAllspice
Morello cherriesSour cherries
Mushroom ketchupPungent condiment (try 1/2 tsp olive oil, 1/2 tsp vinegar & 1 tsp beef stock)
 
Neepsmashed yellow turnip, rutabaga
Nut (of butter)Pat
 
Offalvariety or organ meats (liver, heart, kidney)
 
Packet puff pastryPrepared puff pastry
Pickled porkCured pork
PigeonSquab
Pine kernelsPine nuts
Pinhead oatmealIrish oatmeal
PipsSeeds
PluckOrgan meats, selection of
PreservePreserves
PuddingA steamed, baked or boiled dish, sweet or meat/veg base
Pudding clothCheesecloth
Plain flourAll-purpose flour
PolythenePlastic wrap [Saran Wrap®]
PrawnsLarge shrimp
ProveRise
Punnetberry basket, about a pint or 250g by weight
 
RashersBacon slices
Ratafia biscuitsAlmond flavoured cookies or dried macaroons
RocketArugula
 
Salt beefCorned beef brisket
Sandwich tinsRound-layer pans
ScallionScallion/green onion
Scag end neck of lambNeck of lamb
SealSear
Self-raising flour3/4 cup all-purpose flour sifted with 1 tsp baking powder & 1/4 tsp salt
Seville orangesto each quart of sliced naval/Florida oranges add one lemon sliced thin
Sharon fruitPersimmon
SherbetPowdered candy
Shredded suetChopped beef suet
Sieve, toSift
Silver beetSwiss chard
SilversideTop round beef
Single creamLight cream
SirloinPorterhouse Steak
Soft brown sugarLight brown sugar
Soya sauceSoy sauce
SpurtleWooden spoon or spatula
Squash (cordial)Juice drink from concentrate
StalkRemove stalks
Stewing steakBraising beef
Stick celeryCelery stalk
Stoned raisinsSeedless raisins
Streaky baconRegular bacon
Strong plain flourUnbleached white flour
SultanasSeedless white raisins
 
TartPie
Tartlet panMuffin pan
TattiesPotatoes
Top and tail (gooseberries)Clean
TreacleMolasses
 
Vegetable millFood mill
 
WhiskBeat, whip
WholemealWholewheat
 
From A Feast of Scotland by Janet Warren and other sources.
~~~ nutmilks-almondvitamix Almond Milk in Vitamix 1/3 c. plain raw almonds about 3 c. water 1-3 large pitted dates Soak the almonds in water to cover for a day or two in the refrigerator. When ready to make the almond milk, rinse them and use your thumbnail to pick off the skins--they come off readily. (I originally picked up this habit from Indian ayurvedic cookbooks, which claim the skins are irritating to the digestive system. I keep doing it because it is so easy, and makes for an attractive light-colored almond milk; but I suppose the step could be optional.) [N.B. Removing the hulls removes the phytic acid.] Put the almonds and pitted dates in the Vitamix container, and add water to the 3-cup mark. Blend at "high" for up to a minute--until the result is totally smooth. The Vitamix will make it so smooth that there will be no reason to strain, as in most other recipes. A similar process can be used for other nuts, except that they do not lend themselves to being skinned. Optional additions: I usually add some other ingredients, mainly for the purpose of getting a bit of vegetables in: say, half a carrot, a couple-inch chunk of cucumber, a couple sprigs of parsley, or an escarole leaf (but not all at once!). I often add a brazil nut or two for the selenium. For an extra-rich and creamy milk, substitute dried figs or apple slices in place of the dates. Or a tsp. vanilla flavoring. But don't embellish it too much, or you'll mask the basic, delicious almond milk taste. I've tried store-bought almond milk, and home-made is so much better, it makes store-bought taste kind of nasty by comparison. Note that since 2007, FDA regulations have made it illegal to sell truly raw U.S.-produced almonds in the United States (they must be pasturized or fumigated, even when labeled as "raw"); but they can still be obtained as imports. The raw almonds I buy are imported from Italy. From: Diane Pearson ~~~ nutmilks-almondpulp Almond Milk Pulp If you ever make almond milk you can use the pasty stuff that's left over after the milk drains to make a cheese substitute. Just mix a bit of lemon juice to it, enough that it just tastes a bit tangy. The texture will be some what like ricotta cheese and when added to paleo pizza it's a pretty good substitute. Sorry I don't have any measurements for this as the amount of stuff left over after making milk isn't always the same so I just add the lemon juice to taste. By Patti Vincent. Posted to the PaleoRecipe Mailing List, Feb. 2001 Dried, it makes a fantastic "flour"! I spread it out in a glass baking dish and turn the oven to 'warm'. Check it from time to time. When it's dry, you've got "flour". You can make muffins with it, pancakes (add eggs and coconut flour), whatever. I know, I know, this may be pushing the envelope for some, but if you're dying for a muffin or something, it does the trick. This is (obviously) lighter and lower in calories than finely ground almonds. By Dori Zook. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ nutmilks-almondwojuice Almond Milk w/o Juice I use about 2 parts water to one part almonds. Play around, see what you like. I put this in the blender and have at it. Then, I take cheap panty hose (hey, this works best and no, they haven't been worn), cut off one leg about 1' from the end and use this to strain the mix into a bowl (or whatever). I then turn this straining device inside out, let the ground nut meal plop into a baking dish and repeat until the mix is done. As I posted before, I then put the pulp into the oven on 'warm' until dry. I put a few drops of stevia in the milk to get rid of the bitterness. There you have it, milk AND "flour". Nice bang for the buck, no? By Dori Zook. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ nutmilks-almond7 Almond Milk The basic recipe I use is to soak almonds overnight, discard soaking water, then combine in a blender 1 part almonds to 3 parts water, and blend. If you have a good blender (I use a VitaMix), there's no need to strain; if not, strain with cheesecloth. You can add sweeteners if you like (dates, honey or maple syrup are all pretty good), but they aren't necessray. One date or a tablespoon of honey is enough for 1/2 C almonds and 1 1/2 C water. A touch of vanilla extract or ground cinnamon is nice too (1/4 tsp). By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Feb. 2001 ~~~ nutmilks-bestalmond Best Almond Milk I don't much enjoy the almond milk recipe found in Neanderthin. The apple juice makes the finished milk too acidic and gives it a sort of fermented smell. Here is a juice-less recipe from my friend Jenna. The milk is absolutely divine served warm and frothy in a mug, with a touch of honey or stevia. 8 oz. blanched almonds 3 cups water (per batch; you'll get 4-6 batches from 8 oz. almonds) 2 Tbs. maple syrup, per batch (optional, and can be adjusted) Soak almonds in just enough water to cover for 6 hours or overnight. Drain, discard soaking water. Put almonds and 3 cups water, 2 Tbs maple surup into a blender and process on "liquify" until the almonds are finely ground. The milk will be white and creamy. Line a mesh colander with a linen towel or several layers of cheesecloth and place in a bowl. Pour the almond milk through the cloth, carefully gather the corners of the cloth and gently wring out the milk. Return the ground almonds to the blender and repeat the process until the almonds yield no more milk. You'll get approximately two and a half quarts of milk. Store in jugs with tight-sealing caps, and use within two or three days. You can use it to make strawberry milk: blend 1 cup of the finished milk with a few fresh or frozen strawberries, strain (if desired) and enjoy. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Oct. 2001 ~~~ nutmilks-almond1 Almond Milk 1 Part Almonds 4 Parts water Blend. To activate almonds, soak overnight, pour off water, follow recipe above. For a delicious smoothie add: frozen fruit or pure maple syrup. Courtesy of RAW Restaurant, San Francisco, from RawTimes.com ~~~ nutmilks-almond2 Almond Milk Start with whole almonds and soak them overnight in water. Next day, blanch the almonds (dip in boiling water) and remove the skins (they come right off). Purée in blender with water and maybe some sweetener and vanilla if you like. Filter out the grit and you have almond milk. Easy! From: Malcolm J. Sickels via rec.food.veg.cooking on Jul 28, 1996. Alternate: I don't bother blanching the almonds after soaking overnight. I just put them right into the blender with water and 1/2 a banana. Delishes! More almonds and banana = thicker milk. From: Rona@rona.com ("Rona H. Halpern, Ph.D.") ~~~ nutmilks-almond3 Almond Milk (candida directory and cook book) This delicatly flavored milk is a great addition to many foods. It brings competing flavors into a state of detente. Made thickly, it can be used as a spread or thickener for soup. The ratio of almonds to water varies in our recipe to allow you to choose between a spread or milk-like consistency. 1 cup of almonds, freshly roasted 2 1/4 to 4 cups water. Place the almonds and water (2 1/4 cups for topping or spread, 4 cups for drinking) in a tightly closed jar and store in the refringerator for 1 to 2 days at the most. Pour into a blender and blend until the mixture is smooth. To use it as a drink, strain first. The remaining almond paste is delicious and can be tossed on cereal, vegetables or rice. From: Kate Sholl via the Yeast-L List ~~~ nutmilks-almond5 Almond Milk No, don't boil it! Just put about 1/2 cup of almonds in a blender and grind them up. Add about 3 cups of water, blend for about 2 minutes. (It will be very white and creamy.) Then strain it and refrigerate. It tastes better if you also add about a tablespoon of maple syrup. From: smb@eznets.canton.oh.us (Steve) via sci.med.nutrition ~~~ nutmilks-nut3 Nut Milk [Almond] This can be used to replace milk in recipes that taste odd when made with commercial soy or rice milks. I use this for custards and puddings, since soy milk can take on a nutty taste when used in these. It is fine to drink, also. The fat content depends upon the type and quantity of nuts used. More nuts in proportion to water gives a richer milk. This is somewhere between whole milk and half-and-half in richness. 1 cup + approx. two tabls. almonds (blanched*) -- use less for a less rich milk (1/2 cup = skim milk?) 2 1/2 cups water Put nuts and water in a blender. Blend approximately 2 minutes (more or less, depends on your blender. The nuts should be pulverized.) Strain the resulting stuff to remove the nut chunks. (I use a mesh coffee filter [ex. Melitta gold filter] and a rubber spatula to force the liquid through. Paper coffee filters are too fine, and kitchen seives are too coarse.) This makes 2 cups, approximately. * blanching the almonds (dipping in hot water for 30 seconds then removing the brown skins) results in a much prettier milk. The little brown flecks don't filter out so well. Yield: 2 cups From: the Allergies and Asthma FAQ: www.cs.unc.edu/~kupstas/FAQ.html [archive.org] ~~~ nutmilks-almond6 Almond Milk You need: a simple blender or Vita-Mix one medium-size fine strainer cheesecloth to line the strainer (optional) a large bowl a pitcher with lid, for storage Blanch almonds by placing them in 1 cup boiling water. Allow them to stand until the water has cooled slightly, and then peel off skins, or prepare milk with unblanched almonds. (Milk from blanched almonds will be slightly whiter in color and smoother in consistency with no difference in flavor.) Dry almonds well. 1/2 cup shelled raw almonds 1/2 tablespoon pure maple syrup (optional) 2 cups water 1. Place almonds in blender and grind to a fine powder. Add sweetener and 1 cup water. Blend again for 1 to 2 minutes to form a smooth cream. 2. With blender running on high, add remaining cup of water slowly through opening of blender lid. Blend 2 minutes. 3. Place the strainer over a large bowl; to ensure a smooth milk, line the strainer with cheesecloth. (If you do not have cheesecloth, you can simply strain your milk twice, using an even finer strainer the second time.) 4. Pour almond milk slowly into strainer and allow to filter through. Add liquid to strainer in increments and just let it drain naturally, or stir the milk in the strainer with a spoon to encourage it to pass through more rapidly. 5. When all the milk has passed through the strainer, there will be approximately 1/2 cup of almond fiber accumulated. If you have used a cheesecloth liner, you can pull the edges together and gently squeeze the remaining milk out of the fiber, or use a spoon to gently press the remaining milk through the strainer. (The fiber can be stored in the refrigerator for a few days and used as a moisturizing body scrub when you shower.) Makes about 2 cups. Note: The amount can be doubled if you need a quart of Almond Milk. Almond Milk will keep in the refrigerator for 4 or 5 days. Store it in a jar or pitcher with an airtight lid. Other Nut and Seed Milks Using the same equipment, ratio of ingredients, and procedure, you can make wonderful milks from sesame seeds, sunflower seeds, or cashews. From: The American Vegetarian Cookbook by Marilyn Diamond. Via: Cathy Flick on Yeast-L list ~~~ nutmilks-puresweetalmond Pure and Sweet Almond Milk 1/3 c. organic raw almonds 1 Tbs. raw honey 3- 3 1/4 c warm water 1. In a one- to two- quart saucepan, heat approximately four cups of pure water to desired temperature. Turn stove off and allow to sit while you prepare the other ingredients. 2. Place approximately one fourth to one third cup of nuts in the grinder. Cover to activate grinding blades. Press and release a few times to grind the nut mixture, which should resemble a fine powder within about fifteen to twenty seconds. Transfer the ground mixture to a blender. 3. To your blender add a sweetener of your choice. Then add one half to three fourths cup of the warm or hot water (from your stove top) and blend on medium speed to a smooth, pudding like purée. Add the remaining water suggested in the recipe and re-blend on high speed until creamy. Use approximately three cups of water per recipe for extra creamy nut milks, and use as much as one half to three fourths cup more for a thinner version. Amounts are suggested in the recipes; you may choose to vary them, as well as the water temperature. 4. Pour the contents of the blender through a fine mesh strainer into a bowl or pitcher. Use a spoon to stir the milk while you pour, since it will be slightly too rich to flow through the strainer without a bit of mashing. (Food fibers strained from drinks may be used in baked goods recipes) Serve immediately or bottle and refrigerate for up to seventy-two hours. From Not Milk...Nut Milks!, by Candia Lea Cole via Piper on LOWCARB-LIST ~~~ nutmilks-macadamia1 Macadamia Nut Milk Slightly sweet and a nice thick texture. 1 cup raw, unsalted Macadamia Nuts 4 cups water 1/2 tsp vanilla extract Sweetener of choice (I used 1.5 Tbsp maple syrup for one batch and 10 stevia drops for another and both tasted great) Place nuts in a bowl and cover with water and allow to soak overnight or at least 7 hours to soften the nuts so they blend easier. I let mine sit for almost 20 hours on accident but it was fine. Drain the water off and rinse the nuts in a strainer. Place nuts in a blender and pour in 4 cups of fresh water (not the water you soaked the nuts in). Blend on high for 2-3 minutes. Over a deep bowl place the cheese cloth and secure the edges under the bowl itself. Pour the nut mixture over the cheesecloth and use a spoon to press out more of the milk from the nut meal that remains. You can also pick up the cheese cloth and knead out more of the milk with your hands. You may have to do this in a few batches depending on how deep and large your bowl is. Place the resulting nut meal in a bowl* Pour milk back into the blender and add vanilla and sweetener and blend until combined. Taste and add more sweetener if you prefer. You can also strain a second time if you want an even smoother texture but I sort of like the nutty, thick texture that straining it one time gives it. Viola! Homemade macadamia nut milk. Store in a tight jar in the fridge, it should keep about a week. I also made a second batch using almonds and stored it in the freezer for later use. * Don't throw away the nut meal that is leftover. You can make a flour out of it by placing it on a baking sheet in your oven's lowest temperature for about 20 minutes. Store in the fridge and use in baked goods. From: katie did [archive.org] ~~~ nutmilks-nut1 Nut Milk 1 cup Nuts 2 cups Water 1 Banana 1/2 tablespoon raw honey Liquify in blender. Adapted from: RawTimes.com ~~~ nutmilks-basic Basic Recipe for Nut Milk 1/2 cup chopped nuts (almonds or other nut is your choice, unroasted) 2 cups water, best if warm 1 tsp. raw honey or pure maple syrup Blend nuts and all other indredients in a blender until smooth. Strain mix and refrigerate for up to 3 days. You can use the strained material as a thickener for a soup or stew as long as its not too sweet. It is a shame to throw it out so find a way to use it. If you are on a rotation diet you can vary the cooking liquid that you use by the day by using different nuts. I use nut milk for cooking and baking. Adapted from: Larissa Blechman via No-Milk Mailing List ~~~ nutmilks-nut2 Nut Milk A milk made from raw nuts can often be used in place of dairy milk. To make a nut milk, liquefy one cup of blanched almonds with 4 cups of water in a blender. Add 2 Tablespoons raw honey or pitted dates for sweetness; decrease water for creamier milk. From: Natural Foods Cookbook by Maxine Atwater ~~~ nutmilks-worryfree Worry Free Milk I got tired of worrying what milk has gluten or casein in it so here's a solution I got from The Yeast Connection Cookbook. I make nut milk--you can rotate the nuts and, therefore, rotate the type of milk you use everyday. I use it for baking, shakes and cereal, but I don't know if it would be good to drink on its own. Oh, and it's much cheaper than buying other types of milk. Here's a basic recipe. Take 1/2 cups of nuts. Blend them to a fine meal. Add two cups of water (optional 1 teaspoon of liquid sweetener...pure maple syrup, raw honey, etc). Blend. Strain through a fine mesh strainer. From: Tammy Glaser via bit.listserv.autism ~~~ nutmilks-nut4 Nut Milk Put 1/2 cup raw pecans, almonds, walnuts, Brazil nuts, etc., into a blender container. Process until ground. Add 1/2 cup water and process at low speed for a few seconds, then turn blender to high. Blend for a couple of minutes, then add 1 1/2 cups water. Blend well. If milk is grainy (almonds and some other nuts and seeds are, but none on the above list), strain through a few layers of cheesecloth. Use the pulp in your next batch of bread. Store in the refrigerator. From: Marilyn Gioannini, Author of The Complete Food Allergy Cookbook ~~~ nutmilks-easiestcoconutmilk Easiest Coconut Milk 1 cup dried unsweetened shredded coconut water to make 5 cups of coconut milk Sweetener (optional. If using, add a dash of salt as well.) Grind the coconut in your blender or spice grinder until fairly finely ground. (I love this coffee grinder. I think you get a better grind in this than in the blender.) Add 1 cup of water to the ground coconut in a high powered blender (like Vitamix) and blend on high for 1 minute. Add water to make 5 cups of coconut milk. Blend on high for 3 minutes. Enjoy and store in the refrigerator. By Adrienne at Whole New Mom ~~~ nutmilks-cocomilk Coconut Milk In a blender or food processor, combine 1/2 cup each grated unsweetened coconut and boiling water. Blend until coconut is finely ground. Strain thru a fine sieve or a piece of clean muslin, squeezing to extract all the liquid. Discard coconut. Makes about 1/2 cup. From: Regional American Classics, California Culinary Academy. ~~~ nutmilks-freshcocomilk Fresh Coconut Milk I decided to be a bit adventurous on this one. Having read on the can that coconut milk is made from steamed coconut, I figured I could make it fresh. I bought a coconut and after much effort, and several friends making suggestions, I finally got it open. Actually, a hammer and screwdriver works best. Then I took the meat out and boiled it with bottled water. One medium coconut made about 6 cups of milk/broth. I imagine it will work the same. From: Gaylen (mtharp266 at @aol.com) Colleen then put the milk and some ice in a blender and made a frosty shake. ~~~ nutmilks-cocomilk2 Coconut Milk The way I was taught in the Philippines by my sister in-law was to grate down the coconut, add a little water, allow to stand, place in muslin and then squeeze out the milk. The first squeezing is the superior quality milk adding more water and re-squeezing produces a weaker lower quality milk. Given this production method, the oily coconut solid invariably separate from the water. Filipino cooking actually uses these as two separate ingredients. If you cook down the solids, it forms coconut oil, brown crispy solids which again get used in Filipino cookery for cakes and candies. From: Guy C. Reynolds in rec.food.cooking on Jan 25, 1999. ~~~ stocks-prudomme Basic Stock - Prudhomme -----------BASIC------------ 2 qt Cold water 1 ea Med. onion, (see note) 1 ea Large clove garlic (note) 1 x Bones, excess meat (notes) ----FOWL AND GAME STOCKS---- 1 1/2 lb Backs, necks, bones (notes) ----BEEF OR TURTLE STOCK---- 2 lb Beef shank (see notes) ---------PORK STOCK--------- 2 lb Pork neck bones (see notes) -------SEAFOOD STOCK-------- 2 lb Rinsed shrimp heads (notes) Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered, or set the lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe..) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef." From: The Prudhomme Family Cookbook Posted by Fred Towner to rec.food.recipes ~~~ stocks-bonestock Bone Stock Toss the bones in a crockpot with 1 strip kombu seaweed, a bay leaf and a splash of red wine or cider vinegar, and a pinch of sea salt if desired. Pour rapidly boiling water into the pot, cover the lid with a folded towel, and leave it set on high all day long, adding more hot water if needed. This is Rachel Maetsz' recipe which she posted to the paleofood list about a year ago. The crockpot method was my idea, borrowed from Laurel's Kitchen (that's how I used to cook beans). When the broth is milky-white, strain out the bones and ladle the hot broth into warm, sterile wide-mouth jars. Don't put the lids on too tight or you'll never be able to get them off. Put the jars to cool on a cake rack. When they are cool enough for the fridge, move them there. The jars should seal. If any jar doesn't seal properly, use it first (obviously). We use all bones except vertebrae and fish bones. The poultry and rabbit bones are cooked in one pot, all other bones in a separate batch. Even if we or our guests (<--well, theoretically, LOL!) have eaten off the bones, we use them for broth. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Aug. 2001 ~~~ stocks-brownstock Brown Stock I use bones to make brown stock. Any french or classical cookbook should have a detailed recipe for this, but the basic procedure is as follows. Brown the bones on a sheet pan in the oven (400 degrees for about an hour). Reserve oil, remove the bones to a pot of water, deglaze sheet pan and add drippings to broth. Toss mirepoix (coarsely chopped onion, carrot and celery) in the reserved oil, brown the mirepoix in the oven, and add it to the broth. Add spices as desired ("bouquet garni"), and simmer without boiling for several hours. Do not add salt. Strain and cool. Brown stock keeps quite well frozen. I separate it into pint containers and store it for several months. Brown stock can be used for nearly everything. I use it as the base for chili, curry, stew, gravy, and soup. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Aug. 2001 ~~~ stocks-bonesandbroth Bones and Broth My brother's fiancee dumps them in a crockpot with bottled barbecue sauce (of different flavors) and just lets them stew. It is delicious. Very tender and easy! As for bones... place on pan and broil for appr. 10 minutes or until brown. Cool and add to cold water. Slowly bring to boil and skim off sludge.. (smile). Lower to simmer and leave on 24-48 hours. By adding at least 1 Tablespoon of vinegar or lemon juice in the beginning you will bring out the calcium in the bones. So the broth will be a good source of calcium. I mix is with tomato juice, tobasco sauce, sea salt, lemon and Worchester for a pre-dinner drink (no alcohol). The stomach reacts to fat by producing bile which is needed to properly digest protein so it is excellent as "nutrition" to drink before dinner. You may or may not want to reduce the broth. As I do not want to drink much I like to reduce it and only need to add appr. 2 Tablespoons to make a drink. *IMPORTANT* This recipe is for grass-fed animals. I am right now boiling store-bought beef bones of grain fed animals. The broth is different. I'm not sure how much broth I am getting. It seems to be all fat. I do know I added 2 carrots and several stalks of celery and the taste is much better than the first batch. I also added just a little sea salt this time as I do not plan on using the broth as a soup base. Be careful with the salt. I recommend adding it only at the end. Let the bones and soup cool some, and then STRAIN. I recommend using a strainer AND also cheesecloth on the last strain or you will have some grit. There are little to no nutrients in this. The value is in the calcium and gelatin. Once you put the liquid into different containers and in the refrigerator it will separate. I scooped out and discarded the fat from my first batch (the grass-fed beef) but am now attempting Pemmican since I saw the recipe here!! Whether the fat from grain fed beef will be acceptable I do not know. Certainly the taste is quite different. I doubt I will use it. I already dried grass-fed buffalo meat. My understanding is that the fat, or suet, is better used from around the kidney. To harvest that you would probably need to buy the beef on the hoof. I got it with my beef last year but did not know what to do with it unfortunately and ended up not using it. I understand that the minerals and vitamins of the animals are stored in the fat around the kidneys. And it is a LOT of fat ! From one cow I got fat the size of a very large watermelon! This is the best source of fat for Pemmican. The reason it may be "tasteless" to the modern palate is because of the poor food source. The fat of grass-fed animals is delicious. After the value of the calcium, and the fat if you use it, is the the gelatin. The broth will cool and form into a gelatin. This gelatin facilitates the assimilation and transportation of vitamins and nutrients in our bodies. Absorption is a vital part of vitamin reception. We can eat huge amounts and not get nutrients. The same is true for chickens. I simmered the bones, and bought extra bags of feet, for at least 48 hours. The bones are quite soft afterwards. I've read that the natives dried the bones and ate them as we might "chips" when food was more scarce. The feet also provides important and additional gelatin. Although you did not ask about fish broth I will tell you my experience. Just for fun I made it. Be careful to use non-fatty fish. Put in all the whole fish. Vitamin A is in the eyes and is the only source for some natives. I never wondered why people had "fish head soup", just accepting it as a native dish, but all the native dishes of (healthy) cultures are important for a reason. Please note that fish broth is not for drinking. As a matter of fact it tastes terrible. I finally used it in a recipe for homemade clam chowder out of the cookbook Nourishing Traditions. On faith. And wow. It was incredible. My cooking experience is very limited but these are the results of my experiments. By Anne. Posted to the PaleoRecipe Mailing List, Sept. 2001 ~~~ stocks-masterfish Master Recipe for Fish Stock 3 lb Fish trimmings; rinsed -cut in 3" pieces 1 md Onion; diced small 2 md Carrots; diced small 1 lg Celery stalk; diced small 8 Parsley stems; chopped 1 c Dry white wine 1/4 Lemon 10 Black peppercorns 2 Bay leaves 1 Dried chili pepper Note: Fish heads, tails, and bones are all possibilities for trimming and can be used for the stock. An equal amount of shrimp and lobster or crab carcasses can be substituted for the fish bones. Put all ingredients in a 6-to-8-quart pot. Cover with 2 3/4 quarts cold water. Bring to a boil over medium heat; simmer slowly for about 1 hour, periodically skimming away scum that rises to the surface. Strain stock through double thickness of cheesecloth, pressing out as much liquid as possible with the back of a spoon. Use to make fish soups, stews, etc. The stock can be cooled and refrigerated for up to 3 days or frozen for up to 3 months. Yield: 2 1/2 quarts Cook's Illustrated Nov/Dec 94 From the recipe collection of Fred Towner ~~~ stocks-shrimpstock Shrimp Stock This simple stock adds great flavor to many seafood dishes. Use it for outstanding depth of flavor in soups and chowders. 2 pounds shrimp heads, shells, or both 1 medium onion, quartered 1 garlic clove 1 celery rib 1 carrot, chopped 1/2 cup white wine Preheat the oven to 350 degrees. Spread the shrimp heads and shells in a baking pan, and roast them until the shells are red and all the liquid has evaporated. Sweat the onion, garlic, celery and carrot in a large pot. Add the shrimp heads and shells, and cover with cold water (it's important that the water be cold). Bring the water and shrimp heads and shells to a boil. Pour the white wine into the pan in which the shrimp heads and shells were roasted, and scrape the bottom of the pan. Add the wine and scrapings to the stock. Simmer the stock for at least 1 hour, uncovered, adding liquid if the level in the pot falls below 1 quart. Strain the stock, and reserve it. Yields 1 quart. From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy ~~~ stocks-beefmarrowbones Beef Marrow Bones Based on Joan Nathan's cooking show (Jewish Cooking in America [archive.org]) 6 lbs. beef short ribs 2 lbs. carrots, sliced 1 onion, chopped 4 beef marrow bones (more than original recipe) 10 juniper berries (not in original recipe) dried thyme and parsley 1/4 c. water Into the oven at 200 for about 6 hours so far...looking good. You can cut the meat with a wooden spoon. But next time I would like a little more substance. Does anyone think celeriac might work here? Will it absorb some water and add a starchy quality? I haven't tried celeriac yet; each time I think of it, they don't have any at the market. Anyway, here is the basic recipe. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ stocks-beefessence Beef Essence Or Extract "To cook a heap of bones, beef and vegetables in a big pot for many hours and have to show for it a small jar or two of meat essence is truly making a molehill out of a mountain--but such a molehill! Possessing a batch of this essence--glace de viande, is like having 8 quarts of strong beef stock miraculously confined in a small container. Use it any time you like and keep it as long as you care to--it is virtually immortal if frozen and keeps several weeks refrigerated. Add a Tbsp. of the essence to a cup of boiling water and you have better and beefier broth than any you can buy canned, cubed, or powdered. A little of this concentrate, stirred into any meat flavored preparation, adds both body and savor. Glace de viande can rescue a pallid soup, a vapid sauce, or a lackluster gravy, or it can be a sauce base on its own. The extract is unsalted, for greater versatility when added to sauces and such so add 1/4 tsp. of salt to the cup if your drinking the broth. Makes 2 cups (reconstituted, about 8 quarts, or 1 cup of broth per Tbsp. of essence. 6 pounds (or more) beef and veal bones, sawed into pieces by the butcher (try to have the pieces cut no more than 2 to 3 inches long or wide.) 3-1/2 to 4 pounds boneless shin of beef, cut into 1 inch cubes 2 large, unpeeled onions, one sliced, the other left whole 2 large carrots, scrubbed and cut up coarsely Water as needed 2 ribs of celery, with leaves, cut up 1/2 tsp. dried thyme, crumbled 1 medium bay leaf 1 whole clove 2 ripe tomatoes, coarsely chunked 1 unpeeled clove garlic, left whole 2 or 3 sprigs parsley Preheat the oven to 450 degrees. In one or two large, shallow roasting pans spread all the bones and half of the shin beef, reserving the other half in the refrigerator. Add the sliced onion and the cut up carrots. Put the pan or pans into the oven and brown the ingredients for 40 to 50 minutes, stirring and turning them from time to time; you want a good brown color. Pour off any fat and put the bones, meat, and vegetables into a very large stock pot. Pour 2 or 3 cups of water into the roasting pan(s), then set over direct heat and stir and scrape to dissolve all the brown bits. Pour the deglazing liquid into the stock pot. Add enough water to cover everything by about 2 inches. Add the celery, thyme, bay leaf, the second onion (stuck with a single clove, tomatoes, garlic, and parsley. Bring the liquid to a boil, then adjust the heat so that the pot, partially covered, maintain a gentle simmer, with only an occasional bubble. Skim off any foam at the beginning and cook everything for 7 or 8 hours, skimming occasionally (this is to achieve clarity in the finished essence). The simmering can be interrupted for several hours, or overnight; let the pot sit, uncovered, for up to 8 hours at room temperature, then resume cooking when convenient. (Refrigerate for longer times or if the weather is warm.) After you judge all possible flavor has been extracted from the solids in the pot, strain them all out, pressing on them with a spoon to extract all the juices. Skim all fat from the strained broth, which by now will amount to about 4 or 5 quarts. Strain the broth through a cheesecloth-lined strainer into the washed out pot (or into a smaller one) and add the remaining beef, which you have meanwhile chopped or ground to the fineness of hamburger. Resume simmering, skimming off fat and scum about every half hour. After cooking the stock with the beef for 1-1/2 hours, strain out the meat, pressing it to extract all possible flavor. Strain the broth through the cheesecloth again a begin the final reduction. Resume simmering the stock, cooking the ever-strengthening essence gently as long as necessary for it to become a syrupy substance that will coat a cool metal spoon; this may take up to 2 hours. (For the clearest essence, skim frequently. However, the flavor of the finished product will be fine if you aren't too fussy about the skimming; just be sure to skim off any fat that appears. The essence is finished when it passes the metal-spoon test. Strain it through a fine meshed metal strainer into small jars or pots and let it cool, uncovered. Cover it closely and store in the refrigerator, or freeze it. If frozen, scoop out with a hot spoon as needed. Note: The exact yield will depend on how much collagen was contained in the bones and meat--the more collagen, the sooner the jellying stage is reached. The cooled essence will be firm, almost rubbery, and highly concentrated in flavor. If any surface mold should eventually develop, remove it--it's harmless. From: Better Than Store Bought Shared By: Pat Stockett From the recipe collection of Fred Towner ~~~ stocks-beefmasterchefs Beef Stock - Master Chefs 2 tb Oil, vegetable 6 lb Bones, beef, meaty 2 md Onions, trimmed, quartered don't peel 2 lg Carrots, peeled, trimmed coarsely chopped 2 Celery, stalks, trimmed, coarsely chopped 1 Leek, trimmed, halved lengthwise, coarsely chopped, (white and green parts) 4 Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, cored, coarsely chopped 1/2 ts Thyme, dried, or 3 Thyme, sprigs 2 Bay leaf 2 Cloves 3/4 ts Salt, coarse 8 Peppercorns Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic, and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves, and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Yield: 2 quarts Source: New York's Master Chefs, Bon Appétit Magazine, Written by Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los Angeles, 1985 From the recipe collection of Fred Towner ~~~ stocks-basicbeef Basic Beef Stock No. 213 4 lbs beef, meaty, raw, or 4 lbs veal bones 2 large onions, chopped 3 carrots, coarsely chopped 3 ribs celery with leaves, chopped 2 cloves garlic 5 parsley sprigs 1 bay leaf 4 whole cloves 10 peppercorns salt to taste 3 1/2 quarts cold water, divided Roast the bones in a large pan in a hot oven (about 450 degrees) for 30 minutes, turning them once. Meanwhile, in a large, heavy stock pot, combine the onions, carrots, celery, garlic, parsley, bay leaf, cloves, peppercorns, salt and first measure of water. Bring to a boil. Reduce the heat. Add the roasted bones. Pour off the fat from the roasting pan. Add the second measure of water to the pan, scraping the bottom and sides with a wooden spoon. Pour this liquid into the stock pot. Return it to a boil. Reduce the heat. Let simmer, partially covered, for 3 hours. Skim off froth as needed. Continue simmering, partially covered, for another 2 hours. Pour the broth through a fine strainer or sieve. Use immediately or refrigerate. Yields 8 Cups Posted by Joel Ehrlich to rec.food.recipes on Feb 15, 1998. Adapted by DW. ~~~ stocks-beefstock Beef Stock No. 418 4 lbs shin bones 3 qts water 1 cup onions, sliced 1 cup carrots, sliced 1 cup celery, sliced 1 bay leaf 1/2 tsp thyme, dried 4 whole peppercorns, black 2 sprigs parsley, fresh Put the bones in a large kettle. Cover with cold water. Bring to a boil for 2 minutes. Drain. Return the bones to the kettle. Add the measured amount of water, the onions, carrots, celery, bay leaf, thyme, peppercorns, and parsley. Bring to a boil and simmer for 4 hours, skimming the fat and foam from the surface. Strain the stock. Discard the solids. Leftover stock can be frozen. Yields 10 Servings Posted by Joel Ehrlich to rec.food.recipes on July 3, 1995. ~~~ stocks-beef2 Beef Stock (Caldo de Res) 3 lb Shin and marrow bones of beef 2 qt Water 1 Carrot, chopped 3 Stalks celery, chopped 2 Tomatoes, chopped 1 md Onion, chopped 1 Bouquet garni (made with 1 thyme sprig, 5 black peppercorns, and 1 parsley sprig, tied up together in a 4" square of cheesecloth) Preheat the oven to 350F. Place the bones in a roasting pan and bake approximately 30 minutes, until the bones are well browned, turning over once. Place the browned bones and the remaining ingredients in a large pot. Cover and bring to a boil, then reduce the heat to medium, uncover, and simmer for 3 hours. Strain the stock through a fine sieve lined with 2 layers of damp cheesecloth. Use the stock in another recipe or cover and save in refrigerator or freeze until ready to use. ~NOTE~ Beef stock is nice to have on hand. You may freeze any leftover stock in ice cube trays. Pop out and store in plastic bags so that you have any amount of stock available when you need it. It will last 2 to 3 days, unfrozen, in the refrigerator or up to 6 months in the freezer. Source: A Taste of Cuba Posted by Bobbie Mikes to rec.food.recipes on July 4, 1995. ~~~ stocks-vealorbeef Veal or Beef Stock Au Jus Makes about 9 pints stock or 1.5 pints jus. Please note pints are UK pints (i.e. 20 fl oz) 3 onions halved 2-3 tablespoons water 5lb veal or beef bones 8oz veal or beef trimmings 8oz carrots, coarsely chopped 3 celery sticks, coarsely chopped 1 leek, chopped 3-4 tomatoes, chopped 1 garlic clove, halved 1 bay leaf 1 sprig of fresh thyme Pre-heat the oven to 110 degrees C/225F. Lay the onion halves flat in a roasting tray with the water. Place in the very cool oven and allow to caramelise slowly until they have totally softened and coloured. This process will take 1-2 hours. The sugars in the onions will slowly cook and give a wonderful taste. Put the onions into a very large pot. Increase the oven temperature to 200 degrees C/400F. Place all the bones and trimmings in a roasting tray and roast for about 30 minutes until well coloured. Roast the chopped carrots and celery in another roasting tray for about 20 minutes until lightly coloured. When ready, add the bones, trimmings and vegetables to the onions in the pot along with the leeks, tomatoes, garlic, bay leaf and thyme. Fill the pot with cold water - you'll need about 9 pints. Bring the stock to the simmer and skim off any impurities. Allow to cook for 6-8 hours - with this you will achieve the maximum taste. When ready, drain and discard the bones and vegetables. This is now your veal/beef stock and you can cool it and freeze it in convenient quantities. Alternatively, you can make a jus from the stock. Allow the liquid to boil and reduce down to about 1.5 pints, skimming occasionally. The stock should now be thick and of a sauce consistency. Make sure that you taste all the time during reduction. If the sauce tastes right but is not thick enough, thicken it lightly with cornflour (cornstarch?) mixed with water. You now have a classic jus to which you can add the juices from your roast, if you wish (after skimming off the fat). From: Gary Rhodes Posted by Sarah Holford to rec.food.recipes on Jan 2, 1998. ~~~ stocks-vealmasterchefs Veal Stock - Master Chefs 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR combination of veal and beef bones 2 md Onions, trimmed, quartered don't peel 2 lg Carrots, peeled, trimmed coarsely chopped 2 ea Celery, stalks, trimmed, coarsely chopped 1 ea Leek, trimmed, halved lengthwise, coarsely chopped, (white and green parts) 4 ea Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs 2 ea Bay leaf 2 ea Cloves 3/4 ts Salt, coarse 8 ea Peppercorns Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if necessary, and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Yield: 2 quarts Source: New York's Master Chefs, Bon Appétit Magazine, Written by Richard Sax, Photographs by Nancy McFarland; The Knapp Press, Los Angeles, 1985 From the recipe collection of Fred Towner ~~~ stocks-vealstock Veal Stock 5 lb Veal bones (loin or knuckle) 1 tb Olive oil 5 Ripe tomatoes, quartered 2 Leeks, coarsely chopped 5 Celery stalks, coarsely chopped 4 lg Carrots, coarsely chopped 6 qt Water 4 Bay leaves 1 Bunch fresh parsley 2 Bunches fresh thyme Preheat the oven to 450 degrees F. Put bones in a large roasting pan and brown in the oven about 1 hour, turning them every 20 minutes. Remove from the oven and set aside. In a large stock pot combine the olive oil, tomatoes, leeks, celery, and carrots and saute over high heat for 15 minutes, stirring constantly. Add the bones, water, and herbs and bring to a boil over medium heat. Reduce heat and simmer for 4 1/2 to 5 hours, skimming the surface every half hour until all remnants of fat and foam disappear. Remove from heat and carefully strain the stock through a sieve lined with cheesecloth. Discard the contents of the sieve. Refrigerate stock 3 hours, then remove solidified fat from the top. The stock will keep 5 days in a covered container. Although better fresh, the stock can also be frozen in ice cube trays; the cubes can be stored in plastic bags in the freezer for several months. Larger quantities of stock can be poured directly into plastic bags and stored in the freezer. NOTE: The flavor of veal stock is unlike that of any other stock; it has a distinctively delicious taste. I strongly advise you to use veal stock when it is suggested in a recipe. The loin bones and knuckles can be purchased at your local butcher; usually they are available in the early morning. Be sure to ask for bones with the marrow, which contains most of the flavor. Yield: 4 quarts From Native American Cooking by Lois Ellen Frank From the recipe collection of Fred Towner ~~~ stocks-chickstock Chicken Stock - Master Chefs 5 lb Chicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed coarsely chopped 2 lg Celery, stalks, with leaves, trimmed, coarsely chopped 2 Garlic, cloves, crushed 1 bn Parsley, stems 2 Thyme, sprigs, OR 1 pn Thyme, dried 1 Bay leaf 1/2 ts Salt, coarse 6 Peppercorns Wash chicken parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appétit Magazine, Written by Richard Sax, Photographs by Nancy McFarland; The Knapp Press, Los Angeles, 1985 From the recipe collection of Fred Towner ~~~ stocks-basicchicken Basic Chicken Stock No. 214 2 lbs chicken scraps, including some bones 2 quarts cold water, to cover 1 large onion, peeled and stuck with 4 cloves 1 large garlic clove, peeled 2 ribs celery, halved crosswise, with leaves if available 2 carrots, cut into chunks 1 bay leaf 2 sprigs parsley, or 1 tbls parsley flakes, dried 1 tsp tarragon 1/2 tsp thyme 1/2 tsp dillweed salt, if desired, to taste 12 peppercorns, or 1/2 tsp black pepper, freshly ground Place all the ingredients in a large pot with a cover. Bring to a boil. Reduce the heat. Partially cover the pot. Simmer for at least 1 hour. The longer the stock cooks, the richer it will become. But don't cook it until the broth evaporates.Pour the stock through a fine strainer, sieve or cheesecloth into a fat separating measuring cup, bowl or other suitable container. Press on the solids to extract as much liquid as possible. If using the fat skimmer, decant the fat-free broth into containers for storage. Otherwise, refrigerate the broth until the fat hardens enough for easy removal. (Depending on the amount of gelatinous protein in the chicken scraps, the broth may gel at refrigerator temperatures.) Yields 5 Cups Posted by Joel Ehrlich to rec.food.recipes on Feb 15, 1998. ~~~ stocks-chickstock417 Chicken Stock No. 417 4 lbs chicken bones 8 cups water 4 whole peppercorns, black 1 cup onions, quartered 1/2 cup carrots, chopped 1/2 cup celery, chopped 4 sprigs parsley 1 bay leaf 1/2 tsp thyme, dried 1 clove, whole 1 garlic clove Put the bones and all ingredients in a kettle. Bring to a boil. Reduce heat to a simmer. Simmer, uncovered, for 1 hour. Skim from time to time to remove the fat and foam from the top. Strain the stock through a piece of cheesecloth or through a fine-screened strainer. Discard the solids. Leftover stock can be frozen. Yields 6 Servings Posted by Joel Ehrlich to rec.food.recipes on July 3, 1995. ~~~ stocks-leis Lei's Chinese Chicken Stock 2 pounds chicken neck, backs or other parts water to cover, about 7-8 cups 1 tablespoon sherry 2 tablespoons salt 1 carrot, pared and sliced 1/4 teaspoon ground ginger 1/8 teaspoon pepper 1 scallion chopped or small onion, chopped Bring water to a boil. Add chicken and rest of ingredients. Boiled in a covered pan for 1 1/2 hours. Lower heat and simmer for another 1/2 hour. Strain. Save chicken for Chicken salad. Posted by LeiG@aol.com to rec.food.recipes on Dec 7, 1996. ~~~ stocks-chicken2 Chicken Stock (Caldo de Pollo) 2 Whole chicken carcasses 2 qt Water 2 lg Onions 4 Whole garlic cloves 3 Carrots 2 Celery stalks 1 Bouquet garni (made with 1 thyme sprig, 5 peppercorns and a parsley sprig tied up together in a 4" square of cheesecloth) Salt and freshly ground black pepper to taste Place the chicken in a large soup or stock pot and cover with the water (the pot will be about 2/3'rds full) Add the onions, garlic, carrots, celery and bouquet garni, and salt and pepper to taste. Bring to a boil over high heat. Skim off any scum that comes to the surface. Reduce the heat and simmer approximately 4 hours, skimming regularly. Strain the stock through a strainer. Degrease with a ladle or by chilling stock, letting fat coagulate on the surface, and spooning off. Use the broth in another recipe or refrigerate or freeze for later use. ~NOTE~ Chicken stock can be made with two whole chicken breasts, skinless and with bones. Make sure all excess fat has been trimmed off and discarded. Stock can be saved for up to a week in the refrigerator or frozen for later use. It's handy to freeze some of the stock in ice cube trays so that when a recipe calls for a small amount it is easily accessible. Stock will keep up to 6 months frozen. Source: A Taste of Cuba Posted by Bobbie Mikes to rec.food.recipes on July 4, 1995. ~~~ fats-suetstepbystep Rendering Suet Step-by-Step Suet is the leaf fat from around the kidneys. It is more saturated than other fat. It is very dense and hard. Its melting point is in excess of 110 degrees. This makes it hard to clean up if your hot tap water isn't very hot. There is no reason not to render a lot of suet at the same time. It keeps. I use 16 quart and 11 quart stock pots. You have two ways to prep the suet. First cut off any visible bits of meat. This will speed up the rendering process. Then if you have a meat grinder you should grind it up. This is the best. If you don't, then dice the suet into pieces smaller than walnut size. This is a lot of cutting, but the small size works better. The boiling of suet takes a long time. Many hours. It does not melt easily. I would start it early in the morning. Use a stainless steel pot with a thick bottom. Start with a small amount of added water. Stir often, especially in the beginning. It will become a liquid with lots of solid pieces floating in it. After a while a few pieces may stick to the bottom, if there are one hour gaps between stirring. I have put in too much water, and let it simmer (always the lowest possible flame) overnight, but too much water just lengthens the process. The liquid does get a little yellow. I figured it came from the stuck pieces. One wrote that sometimes grass fed animals produce yellowish fat. I have only rendered grass-fed bison and grass-fed beef. You should definitely render twice. It speeds up the process. Your goal is no moisture at all. None. This is key for preservation. The signal that you have reached this is the lack of small gas bubbles coming up from the bottom. This is moisture converting to steam. They seem to never end. I figure they are slowly coming out of the chunks of non-fat. If you did not put the suet through a meat grinder I recommend inserting a stick blender in the mixture to chop up the chunks. Be careful not to pull it out and splatter hot fat all over. If you do two renderings, the first rendering would be done before the bubbles stop, but the crud is all broken up. Then heat again until all bubbles are gone. No need to strain a second time. One woman uses a thermometer to ensure that she is not overheating. I don't see the point if the flame is at the lowest and you stop after the bubbles stop. She writes "When I'm rendering suet, and the water is nearly gone (bubbles very small) I start checking the temperature with a cooking thermometer. As long as there is water in the fat, it won't get far from 212°F (less at higher elevations). As soon as the water is gone, the fat starts heating up. I remove it from the burner before it gets to 225°F. That way I'm sure that it is done, and still haven't overheated it." As I have a laser thermometer I used that to watch the temperature after the bubbles stopped. I let it get up to 235-240°F before I turned it off and poured into my pans. For straining I first used a very fine strainer and put a piece of cheese cloth in it. Not sure why the cheese cloth was needed, but everybody seems to use it. Maybe to make cleaning easier. Since the strainer was much smaller than the volume of chunks in the boiling pan, I held back the chunks with a spoon and only poured out the liquid that came out easily. Not particularly efficient. I have since switched to using a chinois that has double layers of screening (like a strainer, not a china cap). And I no longer use cheese cloth. Since the chinois has a tall aspect ratio I use a tall stock pot underneath. I don't use the wooden pestle that fits in the chinois, but a large spoon to press the gunk against the sides. I store my rendered suet at room temperature. The last batch I put in large disposable baking pans that have lids. Cleaning is a mess. Make sure your hot water is very hot. Put as little fat down the drain as possible. ~~~ fats-porklard Pork Lard Preheat oven to 250F. Place 1lb of fat (leaf fat, fat back or pork fat pieces cleaned of skin and meat and finely diced) in an ovenproof dish. Add enough cold water to partially cover. Put in oven (or over very low flame) for 40 minutes, or until fat has melted, stirring occasionally to prevent it from browning or sticking. Remove from oven and strain through a cheesecloth into a heat proof container. Set aside. When fat has set into a smooth white shortening, cover and refrigerate. Will keep for 3 months. From Amanda (ahl5 at PANTHEON.YALE.EDU) ~~~ fats-myras Myra's Schmaltz For the unintiated, schmaltz is chicken fat rendered with onions. Way back before margarine was invented, rendered chicken or goose fat was used instead of butter for meat meals. Schmaltz adds the most wonderful flavor to foods, and we lowcarbers can count ourselves lucky that we can indulge! I recommend using it in other recipes where called for. 3-4 cups raw chicken fat and skins 1 medium onion, finely chopped In a skillet over moderate heat, cook the chicken fat and skin pieces until the fat liquifies out and the solid pieces shrink and become golden brown. Add the onion and cook until the skins and onion are very crisp and dark brown (but not burned). Remove from heat. Remove the crispy bits with a slotted spoon (see note). Stir and let stand until cool, but still liquid. Pour into a glass jar or container and keep in the refrigerator or freezer. Will keep almost indefinitely. Makes about 1 cup schmaltz. NOTE: The leftover crispy bits are called "griebenes," and are the Jewish version of fried pork rinds, so enjoy them as a snack (I always do!). From Betty (tguyer at JUNO.COM) ~~~ fats-more More Schmaltz >Where do you get this from? or do you have to render it yourself? If so, >what is the process. You can buy it ready-made in almost any Jewish delicatessen, or in a grocery store which caters to Jewish cuisine.... It's easy enough to make yourself...just strip off the chicken fat any time you make chicken, and freeze the portions of fat in a ziplock bag... when you have a good amount of raw chicken fat, just thaw it out and put it in a frying pan over medium to high heat....make sure it doesn't burn... In 15 minutes or so, the fat will have 'rendered' out, leaving behind 'cracklings' (you can also do this with pork, obvious THAT wouldn't be 'kosher' tho! <g>)...let the fat cool somewhat, then strain it (cheesecloth would be nice, but a fine-meshed strainer will do) and let the liquid fat completely cool...what you now have is 'schmaltz', which you can use to fry and/or to flavor in cooking.... From June (revcoal at CONNIX.COM) ~~~ fats-schmaltz2 Schmaltz When I need schmaltz for baking, I make it the following way, using the fat and skin from the chickens: Place about a cup's worth of skin and fat, diced or ground small, in 2 cups of cold water. Bring to a boil, and simmer, stirring frequently, skimming as needed, until the water has been reduced by half. Strain into a clean glass container. Using a wide-mouthed pint jar is great, as you can see about how much fat you've rendered out. Place in fridge. When the fat as set, remove it from the liquid, place in whatever container in which you'll be using, and freeze. The liquid is now chock-full of collagen from the fat and skin, and should be nicely jellied. You can use it when making stock; it adds body and protein. Not much flavor though. Now, as far as what you've saved from your chicken soup, if it's just as bland and plain as what you've gotten from the skin and fat, you can freeze it right along. You might want to premeasure it in useable portions before freezing. I use it for the crust of my Thanksgiving Apple Pie; since the main meal is a meat meal anyway, why not? I like the results better than butter or Veg. shortening, and from what I have read not only is it lower in saturates (though higher in outright cholesterol) it has lineolic acid, which I have read helps the body break down the "bad" cholesterol. I figured out to use it for crusts from a Shaker cookbook. They spoke highly of chicken fat as a pastry shortening. From: Blanche Nonken in rec.food.preserving ~~~ dfruits-basicrawcracker Basic Raw Cracker 2 cups ground flax seeds 2/3 cup whole flax seeds 1 teaspoon sea salt 2 tablespoons red pepper (chopped very small) 2 tablespoons parsley (chopped very small) 1 teaspoon Italian spices (or your favourite savoury spice) 2 and 2/3 cups of water 1 and 1/3 cups of sunflower seeds 1/2 cup black sesame seeds (or regular white sesame seeds will do fine) Mix everything together in a mixing bowl. Spread batter on parchment paper or a teflex sheet. FYI: Do not use regular waxed paper. The crackers will stick to the paper and be difficult to remove. Buy parchment paper or teflex sheets (which can be purchased from dehydrator sellers). This recipe should make two dehydrator sheets worth of crackers. Spread the batter out evenly. Using the back of a spoon works well. Start dehydrating the crackers. I generally dehydrate everything at 120 degrees for the first hour, then I reduce the temperature to 105 degrees for the remainder of the cooking time. Score the crackers. Once the crackers are starting to harden up (four hours later?), use a knife to score the crackers along wherever you want the crackers to separate. This will make them easier to break later on. Remove paper or teflex. Once the crackers are holding their shape together very well (8 hours in the dehydrator?), break them apart along the score lines. Remove the parchment or teflex sheets and place the crackers directly on the dehydrator tray. Finish dehydrating. Some people like their crackers a bit moist. I like them to be very dry. If you plan on keeping them for a few weeks or more in storage, then you must ensure that there is no moisture left. A good way to make sure that they are really dry and dehydrated is to pinch them hard. If all of the moisture is gone, you should not be able to feel any movement. If you pinch a cracker and it gives a little, it needs to be dehydrated longer. I dehydrate my crackers for a long time. Perhaps even 20 hours or so! That might be overkill, but it's what I do. Eat and enjoy! I love avocado, sprouts, and tomato on raw crackers. Mmm! From: The Rawtarian ~~~ dfruits-rawcuminwalnutflatbread Raw Cumin-Walnut Flatbread/Crackers 2 zucchini, peeled if desired, chopped 1 1/2 cups walnuts, soaked 6-8 hours 1/4 yellow onion, chopped 1/4 cup olive oil 1 Tbsp raw honey 1 Tbsp nutritional yeast 1 Tbsp dried basil 4 tsp ground cumin 1 1/2 tsp sea salt 1/4 tsp black pepper 1-2 cloves garlic 1 cup ground flaxseed 2 tsp cumin seed (optional) Add'l sea salt, as desired 1) Combine all ingredients except flax and cumin seed in the bowl of a food processor. 2) Blend until smooth. I tasted it at this point (I can never resist), and call me crazy, but I think this would make a great dip if you kept it just like this! 3) Transfer the mixture to a large bowl with the ground flaxseed. 4) Mix thoroughly. Spread the mixture onto a Paraflexx-lined dehydrator tray (an offset spatula is helpful) to about 1/3-inch thickness. Sprinkle with the cumin seed (if you want) and extra sea salt (if desired). 4) Dehydrate for 6-8 hours, until the top is dry. Flip onto a mesh-lined dehydrator tray, peel off the Paraflexx sheet, and dehydrate for 10-14 more hours, or until the sheet of cracker has shrunk and is dry and firm. Now, here is why the title of this post says "flatbread/crackers"-at this point, you have options. If you cut the still-somewhat-soft-and-pliable sheet into 6 large pieces, then you have flatbread! You can eat it plain, or slather it with any type of dip or spread, or use it like sandwich bread, or anything else you can dream up. Or...you can slide the sheet onto a cutting board and slice it (a pizza cutter works great here) into small squares or rectangles. Place these back on the mesh-lined dehyrator tray, and dehydrate for an additional 4-6 hours, or maybe even more, depending on how crispy you want them. (Or, of course, bake the cracker squares again at 300 degrees for, oh, 15-20 minutes? Give or take; like I said I haven't tried it this way. Just watch them closely to ensure they don't overbake.) And then! You're done at last, and your delayed gratification receives its payoff. This recipe was inspired and adapted from a recipe by Chef Matthew Kenney. By Amber Crawley. From: Raw Food Recipes [archive.org] ~~~ dfruits-savorypumpkinflaxseedonioncrackers Savory Pumpkin/Flaxseed Onion Crackers 1 c Flax seed 1 c Water 1 heaping Tbsp Date Paste 4 cups Pumpkin Seeds 4 cups chopped Pumpkin seeds 1/2 c chopped Green Onion (or onion of choice) 2 Tbsp Onion powder 1/2 tsp Black Pepper 1.5 tsp Salt 1) In a bowl combine together your flax seeds and water. Let soak for 1 hour until it become thick and gelatinous. No, really, this is what we want! 2) Mix date paste into your gelatinous soaked Flaxseeds. Set this mixture aside for later. 3) In your food processor (or using one of the methods noted before the recipe) proceed to pulse/grind your pumpkin seeds. The goal is to roughly chop them up, but not grind them into a powder. 4) In a large mixing bowl combine your crushed pumpkin seeds with your chopped green onion, onion powder, black pepper and salt. Mix well. Create a well in your ingredients and proceed to add the Flax/Water/Date mixture that you'd set aside. 5) Mix everything together. At this point you will have a crumbly wet Cracker mixture, this is great! Final Step: Assembling and Drying 1) Use a fork or small spatula to gently press, shape and flatten out your cracker mixture to roughly 1/4" thickness on a sheet of parchment paper or teflon sheet. Helpful Hint: I recommend having a small cup of water at your station and lightly dampening your fork or spatula as you flatten out/shape your crackers. This helps immensely, as the cracker batter tends to be sticky. Don't worry, the additional water from the fork/spatula won't alter the crackers texture. 2) Score your crackers into desired dimensions before you move on to drying them. Use one of the two Drying Methods: Oven: 1) Set your oven at its very lowest heat and leave your oven door cracked open 2) Place your crackers with parchment paper onto a baking sheet and place into the oven 3) Leave the crackers to dry for roughly 2.5 to 3 hours 4) Flip crackers over and dry for another 30 minutes to 1 hour Dehydrator: 1) Follow the same directions noted above, same time applies. Dry at 118 Degrees F. By Sarahfaé. From: Raw Food Recipes [archive.org] ~~~ dfruits-rosemaryalmondcrackers Rosemary Almond Crackers 1/2 cup ground golden flax (or 1/2 cup chia seeds) 1 cup water 3 cups almonds, soaked overnight, rinsed and drained with skins removed* 2 tablespoons rosemary, chopped fine Himalayan Salt and fresh ground pepper to taste Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften. Place wet, drained almonds in the food processor and process until very fine. Remove almonds to bowl, stir in flax (or chia) mixture, rosemary, salt and pepper. Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles. Dehydrate at 145 for 45 minutes. Decrease heat to 115 and continue to dehydrate until crisp, approximately 8 hours. * The skins come off easily after soaking. You do not need to remove the skins. From: Rawmazing ~~~ dfruits-seaveggiecrackers Sea Veggie Crackers This recipe was inspired by an Episode of Raw Food World. 7 nori roll sheets 2 c carrots (chopped) 1 c Brazil nuts 1 c sunflower seeds (soaked and dehydrated) 1/2 c lemon juice 1/2 c water 6 cloves garlic 1 T kelp powder 1 t Celtic Sea salt 1) Cut each nori roll sheet into 6ths. 2) Process all other ingredients in a food processor until thoroughly combined but slightly course. 3) Dollop about 1 Tablespoon onto each nori sheet 6th. Dehydrate until crispy (12-14 hours at 105° F). Eat! by Hannah Mendenhall. From: Raw Food Recipes [archive.org] ~~~ dfruits-soakeddehydratednuts Soaked and Dehydrated Nuts From Nourishing Traditions, Sally Fallon. Pecans or Walnuts ----------------- 4 cups of nuts 2 teaspoons sea salt enough filtered water to cover Combine nuts, water to cover and sea salt. Soak for 7 or more hours (I did mine overnight). Drain and dehydrate 12-24 hours, until completely dry and crisp. Be sure to store walnuts in the refrigerator as they can become rancid easily. Almonds ------- 4 cups raw almonds, preferably skinless 1 tablespoon sea salt enough filtered water to cover Combine nuts, water to cover and sea salt. Soak for 7 or more hours (I did mine overnight). Drain and dehydrate 12-24 hours, until completely dry and crisp. Store in pantry. Cashews ------- 4 cups of raw cashews 1 tablespoon sea salt enough filtered water to cover According to Sally Fallon cashews can become slimy and disagreeable if you soak them too long or dry them out too slowly, so be careful. I have yet to try this with cashews so I have no personal experience. Combine nuts, water to cover and sea salt. Soak for 6 hours, no longer Drain and dehydrate at 200 degrees F for 12-24 hours, or until completely dry and crisp. Store in an airtight container. From: Nourishing Days ~~~ dfruits-cheezyflaxcrackers Cheezy Flax Crackers 2 cups ground flaxseed 1 cup cashews 1 red bell pepper, halved and deseeded 1 carrot 1 clove garlic 1 lemon, juiced 1/2 teaspoon sea salt 1/2 teaspoon raw honey, or more to taste Purée flaxseed, cashews, red bell pepper, carrot, garlic, lemon juice, sea salt, and agave nectar in a food processor. Spread mixture onto nonstick food dehydrator sheets and place into food dehydrator following manufacturer's instructions. Dehydrate until dry and crisp, about 18 hours. Flip crackers on sheets after 6 hours. Break sheets into pieces for serving. From: AllRecipes ~~~ dfruits-nutpizza Nut Pizza -Two cups Nuts (Any combination of one or more or all of these: Brazil Nuts, Almonds, Pecans, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Walnuts, Hazelnuts) -Red pepper -Tomato -Garlic -Onions -Mushrooms -Whole Pine Nuts 1.Grind nuts in meat grinder. 2.Chop vegetables finely and steam for two minutes on low. (This is breaking the rule of raw a little but steaming on low for a minute or two you won't loose any nutrients). 3.Mix vegetables and ground nuts. 4.Put in baking dish, your old pizza pan from before you went paleo, and bake on low oven for two minutes to warm. From RawTimes.com ~~~ dfruits-spicedmacadamias1 Spiced Macadamia Nuts This is based off a recipe from the book Raw Food, Real World by Sarma MeIngailis and Matthew Kenney. Great to nibble on or toss on a salad. 1 1/2 cup raw macadamia nuts, soaked 4 hours 1/4 cup raw honey 2 teaspoon ground chili powder 1 teaspoon sea salt Combine all ingredients and dehydrate 2-3 days until crunchy. From: The Rawtarian, formerly GoneRaw.com ~~~ dfruits-walnuthoney Cinnamon Walnut Caramels or Cinnamon Walnut Turtles 2 cup walnut 1 cup raw honey 1/2 cup cinnamon 1 tsp vanilla Various spices and nuts can be substituted. Can add coconut and dried fruits. In a large bowl, mix honey, cinnamon and vanilla into paste. Stir in walnuts until thoughly coated. Form into small clusters and dehydrate at least 24 hours. From: Colleen Holland, RawTimes.com ~~~ dfruits-macaroons Coconut Crunch Macaroons 2 cups almonds 1 cup shredded coconut 1 T almond extract 6 - 10 pitted dates 1) Soak almonds 8 hours, dates 2 hours 2) In blender: blend with 1/2 cup water from dates, with almond extract, dates, and shredded coconut (keeping dough thick) 3) Drop 'dough' on wax paper, or teflex sheets on dehydrator trays. Dehydrate 12-24 hours at 105 degrees, turning over when dough is firm. 4)Serve warm at desired chewiness. Time: 10 minutes to prepare, 12-24 hours to dehydrate, makes 30-45 cookies. From RawTimes.com ~~~ dfruits-appleraisin Apple Raisin Cookies 2 C sunflower seeds, soaked 4 hours and rinsed. 2 fuji apples, grated 2 large bananas 1/2 C dates 1 C raisins 1 t cinnamon 1 T flax oil 1 C walnuts, soaked 2 hours, chopped. Process sunflower seeds and bananas through a champion juicer with no plate (grate). Mix all ingredients together in a large bowl. Spoon dough on a dehydrator tray with a teflex sheet and form into small round cookie. Place cookies close together on the sheets. Dehydrate at 105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours. From RawTimes.com ~~~ dfruits-paleobars3 Paleobars III Tools needed: food processor, bowl, spoon, muffin tins, freezer, food dehydrator or warm oven. 4 Large Bananas*, peeled 10 Large sticky dates, pitted. I use Black Sphinx from Arizona Date Gardens in Phoenix, AZ USA 7 Large Medjool dates, pitted 1/2 Small Lemon, juice only from 2 Medium Apples, cored and diced (I used Fuji) 3 C Coconut, dried, unsweetened, medium shred 1/2 tsp. vanilla extract (omit if strict Paleo) 1/2 tsp. sea salt, optional 1/2 tsp Vitamin C as ascorbic acid (omit if strict Paleo) Whip the whole mess up in a food processor till smooth, pour into the bowl and then fold in: 1 C Almonds, shelled, roasted slightly 1 C (scant) Hazelnuts/Filberts, shelled, roasted slightly 1/2 C Pistachio meats, dry roasted 1/4 C Pumpkin seeds, hulled, roasted slightly Whole nuts are great for texture and crunchability, but I suppose chopped would do fine as well. Coat muffin tins with coconut oil and spoon in the batter-like mixure till about 3/4 full. Freeze the filled tins, then pop out the frozen slugs and place gently on the rack of a food dehydrator. Dry for 24 hours at the "Fruit" setting, maybe 145 deg. F, then let cool. Store in tins and try not to eat all at once. Drink lots of water after eating. Makes about 18 tough little chewy biscuit-like cakes. * If allergic or sensitive to latex, one might omit the bananas and substitute some other sweet, sticky fruit. From: alexs on the PaleoFood list. Posted on 2 Sept 1999. ~~~ dfruits-bluecookies Blueberry Cookies 2 cups Blueberries 2 cups Almonds (soaked overnight and blanched) 1 cup soaked raisins (small cup) Blend till the crumby consistensy, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough. ~~~ dfruits-walnutapricot Walnut Apricot Cookies 2 cups Walnuts soaked overnight 1 cup Sweet and sour dried or fresh apricots 1 cup soaked Raisins (small cup) 2 overriped bananas Blend till the crumby consistensy, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough. Experiment with your favorite nuts, seeds and fruits. It is always good to use a combination of a fresh fruit and some dried soaked fruits with nuts. For veggie/'salty' crackers use sunflower seeds, they tend to give some salty flavor when dried. Of course, you may use any other soaked nuts/seeds. From RawTimes.com ~~~ dfruits-rawfruitleather Raw Fruit Leather These are perfect for when you're on the go - I'd suggest keeping some in the fridge for whenever you need a quick and healthy snack. My recipe makes eight fruit leather rolls, but it can easily be doubled or quadrupled to fit your needs. If you don't like raspberries, strawberries or blackberries will work just as well. 1 banana 2 cups fresh or frozen raspberries In your food processor, purée the raspberries and banana into a thick fruity paste, adding water as needed. If you don't like the seeds, just use a sieve to strain the purée before adding the banana. Next, grease your dehydrator sheet with a thin layer of coconut oil and cover with fruit mixture, using a spatula to make sure it's spread evenly. Dehydrate on 118 degrees for 8 to 12 hours, or overnight - fruit leather should be pliable, but not sticky. Cut into eight equal strips, and roll into cylinder shapes. From: Maggie at Rawified ~~~ dfruits-strawberryleather Wild Strawberry Fruit Leather Add 1/2 Tbsp of honey to each cup of wild strawberries. Bring just to a boil, cool, and process thru a food mill. Pour no more than 0.2 inches (5mm) thick onto a Teflon cookie sheet. Heat in oven at lowest setting for 6-7 hours. When leathery, roll and seal in plastic wrap. Stores well at any temperature. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. ~~~ dfruits-fruitleather Fruit Leather 2 large pears 3 small fuji apples 1 t cinnamon Clean, core and dice pears and apples. Place in a blender and add a small amount of purified water and cinnamon, process for approx. 30 seconds. Pour mixture on teflex sheets and place trays in dehydrator. Dehydrate for 6-8 hours, remove teflex sheets and flip fruit leather over. Continue dehydrating until desired moisture is obtained. You can make a fruit leather using any fruit and any combination and amounts. From RawTimes.com ~~~ dfruits-applechips Apple Chips These are great for snacking. Kids love these. The grocery store kind has sugar and other undesirable ingredients, homemade chips are so much better. Peel (optional), core and slice apples very thinly. Sprinkle lightly with cinnamon. Dehydrate at 135 degrees for about 6-8 hours until crisp. Store in airtight containers, way in the back of your cupboard so you won't eat them all at once (we have been known to do that). You can tie these on your Christmas tree for the kids to have as a treat (instead of candy canes). From: Stacie and Ben's favorite Paleo Recipes [archive.org] ~~~ dfruits-biscotti Paleo Biscotti (based on Bliss Bars) Mix two kinds of nuts: Brazil-Pine, Almond-Cashew (cashew not GRAP), or Walnut-Date or Sunflower-Date, or chopped macadamias...whatever mix of nut/nut or nut/fruit you like, together with enough honey to stick together. You could stir in some puffed amaranth if you like (not GRAP but is in real Bliss Bars) OR, I think that almond flour, or arrowroot might work as "glue" to hold the bar together. Then make bars, about the size of a Kudos, and dehydrate at maybe 100 for 12-24 hours? By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 ~~~ dfruits-pumpkin Pumpkin Leather 2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and puréed 1/2 cup applesauce 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon powdered cloves Blend ingredients well. Spread on tray or cookie sheet lined with plastic wrap. Dry at 140°F. Adapted from National Center for Home Food Preservation And eat the leather wrapped around toasted pecans! mmmmm, hey how about little squares of this stuff along with toasted pecans, shredded coconut and some golden raisins as a sweet treat trail mix.... put s'mores to shame! :) By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ dfruits-tomato Tomato Leather Core ripe tomatoes and cut into quarters. Cook over low heat in a covered saucepan, 15 to 20 minutes. Purée or force through a sieve or colander and pour into electric fry pan or shallow pan. Add salt to taste and cook over low heat until thickened. Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140°F. From National Center for Home Food Preservation ~~~ dfruits-mixedveg Mixed Vegetable Leather 2 cups cored, cut-up tomatoes 1 small onion, chopped 1/4 cup chopped celery salt to taste Cook over low heat in a covered saucepan 15 to 20 minutes. Purée or force through a sieve or colander. Cook until thickened. Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140°F. From National Center for Home Food Preservation ~~~ dfruits-kalechipscashew Kale Chips with Cashew Cheese Sauce 2 c cashew pieces [cashews are not GRAP, substitute another nut] 1 carrot (optional) 1/2 red bell pepper 6 tbsp nutritional yeast 1/4 tsp sea salt 2 tsp lemon juice up to juice of one lemon 1 1/2 c water 2 bunches kale [Approximately enough for a 9-tray Excalibur dehydrator] Break up kale into convenient-sized pieces, discarding the main stem. Rinse in large mixing bowl. Combine all sauce ingredients in a blender (preferably a Vitamix). Pour cashew cheese sauce on kale pieces and toss kale. Set on dehydrator sheets. Dehydrate for 2 hours at 135 then 4 to 6 hours at 115 until crispy. [One need not be in such a rush. 105°F for 10 hours will also work.] From: Be Well With Sue: Inspiring Balance with Practical Raw Foods ~~~ dfruits-rawkalechips Raw Kale Chips with Sundried Tomato Dressing 1 bunch of kale, washed and stems removed Dressing: 1 red pepper 1/3 cup tahini or nut butter 1 cup basil juice of 1/2 lemon 4 sundried tomatoes, oil removed sea salt or seasoning blend to taste (optional) chili oil or chili flakes to taste Blend all the dressing ingredients. Pour the mixture in the big bowl. Try the dressing, and if you like it spicier, add chili flakes. Chop or tear kale into pieces and slightly squeeze in your palms. Add to the dressing and mix thoroughly. Dehydrating raw kale chips: Spread kale pieces on the dehydrator sheets. Set your dehydrator for 135 degrees and dehydrate for 6 hours. Baking kale chips: Pre-heat oven to 350 degrees Fahrenheit. Spread kale pieces onto baking sheet. Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown. Cooking Time: 10 minutes. Produces 3 ziplock bags of chips, so it is wise to double or even triple the recipe. Triple recipe will fit into Excalibur 9 tray dehydrator, and would require 7 hours dehydration. From: Choose Healthy Food ~~~ dfruits-cheesekaleships Nacho 'Cheese' Kale Chips 1 head curly kale 1 cup macadamia nuts, soaked for at least 15 minutes 1 bell pepper sea salt to taste cayenne pepper to taste Break kale away from the stem into pieces, wash and set aside. Wash and cut bell pepper into big chunks. In blender (I use a Vitamix Blender) combine bell pepper and macadamia nuts with a pinch of sea salt and cayenne pepper. Blend well and taste. Adjust sea salt and cayenne pepper to taste. You may need to add a tiny bit of water if the sauce is too thick. Recipe note: This kale chip coating is the same recipe used to make 'cheese dip, wafers and crackers and can also be used in stuffed mushrooms Coat each piece of kale with the sauce and place on dehydrator trays (I use an Excalibur Dehydrator). Dehydrate until crispy (about 4-5 hours). From: Making-Healthy-Choices.com ~~~ dfruits-veggies Dehydrating Veggies >I recall awhile back that someone posted about >dehydrating veggies (bell peppers, zucchini for chips, >etc). I'm wondering how long to dehydrate these items >in a dehydrator, a couple of hours, overnight?? I dehydrate them overnight, but I may be overdrying them. I like my veggies crispy. However, bell peppers never get completely crispy, they get chewy. On the subject of drying veggies, last night I experimented with drying red chard, kale and collard greens. I liked the results although the dried leaves are very crumbly. I've been wondering if I could us crumbled dried greens instead of bread crumbs, flour or starches for recipes that call for breading. (My favorite super simple dish is skinless chicken breast coated with a dash of flour, salt and pepper that is then sautéed.) By Katy. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ dfruits-usingkale Using Dried Kale I use the dried kale flakes in meatballs, as toppings where one might use bread crumbs and/or parmesan cheese, and add it to chicken and other soups. The kids have a hard time digesting the kale if it hasn't been cooked a little (best in meatballs, soups). Lately I've been mixing dulse flakes with the kale flakes. It doesn't absorb water and bind quite like bread crumbs, though. And you have to be careful when topping a casserole with them, as they will burn easily. Add them near the end and be sure the casserole isn't too dry. I would like to try dehydrating the ground almond mess that's leftover after making almond milk and use that in place of breadcrumbs, but I've been worried about the dehydrator fan blowing the almond flour all over the place. I've been able to squeeze the mess really dry, and use it fresh in a meatloaf. I think Dori once suggested drying the almonds in the oven. Dori, does it burn easily? Do you have to keep a close eye? (My oven door doesn't have a window!!) By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001 ~~~ dfruits-flours Making Green Flours To make green flours -- harvest fresh green leaves of your favorite green (spinach -- amaranth, clover, etc.) Rinse in cold fresh water and let drain. Place leaves on a stainless steel or parchment-lined cookie Dry in oven on the lowest heat until dry -- and crisp to the touch. Put in the blender at high speed -- then sift out larger stems and pieces. Remaining flour is used in ratio of 1 to 4 for making noodles... As you become accustomed to using green flours you can make your own adjustments to suit your taste. Store green flours up to a year in glass jars -- in a cool dark place. From: An Herbal Feast by Risa Mornis. ~~~ dfruits-spinachcrackers Spinach Crackers 3 pounds spinach washed and dried (or other green leafy vegetable) 1/2 teaspoon sea salt 1/4 teaspoon all spice 1/4 teaspoon curry powder (you can mix and match spices for a different flavor) Run all ingredients through a blender or food processor. Spread out into a food dehydrator, using the sheet for fruit leather. Dry over night. Depending on the moisture content in the spinach, it should be crisp dried come morning. Break it up in pieces and keep in an air tight container. By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ dfruits-cheddaonions Chedda Onions These crispy onions are a great addition to salads and soups. Plus, they will store beautifully in the freezer, so make extra and you'll have them for quite some time. 3 lbs onions (Callie used purple) 1 cup sunflower seeds, soaked 3 to 6 hours 1/2 red pepper 2 T nutritional yeast 1 T olive oil 1 T lemon juice 1 T tahini 1/2 garlic clove sea salt to taste Slice onions about 1/4 - 1/2" in width. Set aside. Sauce: In a blender, combine the remaining ingredients. Blend until smooth. Prep: Pour sauce over onions and mix until well coated. Place onions on a teflex dehydrator sheet, or a baking sheet. Dehydrate for at least 24 hours until crispy. If baking, use lowest temperature and bake until crispy. by Callie England. From: Raw Food Recipes [archive.org] ~~~ dfruits-rosemarysweetpotatochips Rosemary Sweet Potato Chips Unlike white potatoes, sweet potatoes do not have to be cooked before they're eaten. We've seasoned these wholesome chips with rosemary, but you can substitute other dried spices, such as garlic powder, onion powder, nutritional yeast, paprika, or cayenne pepper. 1 large sweet potato 2 Tbs. olive oil 1 Tbs. lemon juice 1 tsp. dried rosemary, crushed 1/2 tsp. sea salt Cut sweet potato into paper-thin slices with mandoline or sharp knife. Place slices in bowl, and gently rub in oil and lemon juice until well coated. Add rosemary and salt, and toss to combine. Lay slices on dehydrator trays without overlapping. Dehydrate 6 to 10 hours, or until crispy, shifting trays as necessary to dry chips evenly. Turn off dehydrator, and cool chips completely. Store in airtight container for several weeks. From October 2010 p.36. Found at: Vegetarian Times ~~~ jerky-jerkyseasonings Paleo Jerky Seasonings Some good spices for jerky include: cumin, ground chipolte, garlic powder, marjoram, chili powder, you can even use a good quality taco or fajita seasoning mix (such as Spice Hunter brand, no MSG). I like to coat only one side of the meat with seasoning otherwise the flavors are too overpowering. I always vary spices when I make jerky; I haven't found an exact formula that I love, in fact I have found that I actually prefer it plain or with just a little cracked pepper. For the ginger, I'd marinate the meat with slices of ginger before drying. Or you could rub ginger juice into the meat. There are special Japanese grates made of ceramic which are used for grating ginger. Just squeeze the grated ginger to extract the juice. FYI: You can peel fresh ginger safely and effectively using a teaspoon! If your ginger doesn't peel easily with a teaspoon, it's not fresh. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ jerky-hansjerky Hans' Jerky Recipe My main food is jerky made from ordinary ground meat ("organic" 10 % fat, or game) as I buy it in the shop (sometimes frozen). I mix cautiously with a little olive oil and seasoning (herb) or grated raw carrots. NO SALT. Then I just spread "meatballs" onto the dehydrator wire mesh with the help of a fork. Dry at 30 degrees C (=centigrades). Can be stored (above the fridge) for at least a month without any spoilage. Cheap, easy, practical, tasty! From: Hans Kylberg ~~~ jerky-hansdriedmeat Hans' Recipe for Dried Meat You can certainly dry meat in any dehydrator. In fact it is easier than most veggies/fruits. Just cut thin slices, or do as I do: Buy lean ground meat, mix with herbal spices (such as thyme), and smear with a fork directly on tray mesh, making flakes 1 - 2 inches across and 1/16 - 1/8 inch thick. From: Hans Kylberg ~~~ jerky-jerkyrecipe2 Jerky Recipe To make jerky, take a raw piece of beef round or chuck, quite lean and slice it thin, across the grain. Lay the slices across the racks of the dryer for two days and nights -- test it by breaking a piece, it is dry enough when it cracks in two when you break it. The smaller and thinner you cut the pieces of meat before drying them, the quicker they will get tender as you soak and cook them (remember, its easier to slice thinly if the steak is partially frozen). One pound of sliced beef dries to 4 ounces of jerky, making a ratio of undried to dried meat of about 4:1. Before drying the meat, you can season it with some combination of the following spices: paprika, pepper, salt, or other concoctions. Garlic is wonderful on jerky. I recommend rubbing the meat with cut cloves of garlic before slicing it. A marinade will change the taste slightly, and cause the meat to take longer to dry. Marinating tenderizes the meat however. From: The Hungry Hikers Book of Good Cooking by Gretchen McHugh ~~~ jerky-generaljerky General Jerky Method All recipes use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick) In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours in the 'fridge, stirring occasionally and keeping the mixture covered. I can't really help with drying instructions, but I'd say somewhere between 7-10 hours, depending on how you like it. From: rec.food.preserving ~~~ jerky-salmonjerky Salmon Jerky Recipe I slice the filets in 1/2 cm thin slices leaving the skin on (most of the oil is underneath the skin so you don't waste it neither oxydise it that way ) put in the drier at body temperature and dry hard for storage and half dried for delicacy to eat on the spot. No need for anything else that will spoil the taste that is superb on its own especially with coho or sockeye (the best species of salmon). Dried that way the salmon keep its "instinctive stop" sharp and clear. If your body metabolism don't want salmon you will know it clearly if it want it the taste is sublime. When you season you can bypass this instinctive response and eat something that will become a burden on your metabolism. I am under the impression that putting salmon in Brine or lemon juice or whatever which interfere in the osmotic balance between inside and outside of the cells, will use up Enzymes as well as heat, triggering all kinds of chemical reactions altering the originel nutrient content. By adding honey or sugar even more so (proteins and sugars combine). The oil is highly oxydable, so to store dry salmon keep in air tight jar inside the fridge in darkness.. (it is why it is so important to leave the skin on while drying . Once dried insert a round ended knife between the skin and the flesh, you can easily separate the two and scrape the skin to get the fat layer. (The best when you need that kind of fat.) From: jean-claude on the PaleoFood list. Posted 7 Aug 2000. ~~~ jerky-basicbeefjerky Basic Beef Jerky Recipe Use lean beef with as much of the fat trimmed off as possible. (Actually, just about any meat should work -- the original recipe calls for buffalo.) Cut into strips about 1/8" thich and 1" wide. (I tend to cut mine a little thicker. Doesn't really matter, just be consistent.) Marinate strips in sauce for at least 30 minutes. This gives it a slightly salty taste and helps bring out the flavor when dried. "Jerk" or pull strips lightly and lay out on an ungreased cookie sheet in a single layer. Set oven at the lowest temperature, and keep it propped open while drying the meat. It should not get above 140-150F during the drying process. If you have a gas stove, you might be able to get away with the heat generated from the pilot light. Dry the meat until it is tough and chewy. The original recipe says 12 hours or overnight, but I've found that around 4 hours is sufficient in my oven. The drying time is really dependent on your oven. I suggest testing a small piece every hour or so until it gets to the right consistency. DO NOT over-dry the meat. It tends to powder and loses flavor if it's over-dried. I've experimented with spices a little - I've found that a mix of curry powder, cumin, garlic powder, turmeric, and white pepper adds quite a punch to the flavor. After marinating, coat the meat on ONE side ONLY with the spice mix and then place on the cookie sheet. (Since curry is rather over-powering, dipping both sides loses the meat jerky flavor and all you taste is spice.) The jerky keeps very well in an airtight container, or it can be frozen (make sure it's _very_ airtight). (The basic recipe is from The Frugal Gourmet Cooks American) Posted by Brian Bankler to rec.food.recipes on Feb 23, 1994. ~~~ jerky-basicjerky Beef Jerky Recipe For each pound of meat: 1 tsp. salt 2 tsp. FRESH black pepper - Fresh flavor is important! 3 tsp. marjoram Garlic powder - Optional Sprinkle above ingredients onto a *THICK* steak. Pound in with mallet. Cut beef into strips and lay on oven rack with aluminum foil underneath to catch drips (If available, an arrangement like a roasting pan is perfect. Heat oven to 150 degrees F and open oven door slightly to allow water to escape. Cook 7 to 8 hours, or until the meat is dry and slightly brittle -- It should "splinter" when bent. From: Albert in rec.food.cooking on Aug 14, 1997. ~~~ jerky-jerkyrecipe Jerky Recipe We've made Jerky for years from beef and venison, and I believe this will work for almost any kind of meat. We cut the meat into thin strips, the thinner the strips the crunchier the jerky comes out, maybe 1/4" thick will make chewy jerky. By the way, cut all the fat off the meat as you're stripping. Lay out the strips on a cookie sheet lined with foil, turned up at the edges so juice won't get over everything. Lay out in rows and a single layer. Sprinkle liberally with black coarse ground pepper, or spices that you like the taste of. Set the oven to WARM, and leave in the oven overnite, or 8-10 hrs. This causes very slow drying. Store in a plastic container, jar, or can after well cooled. Too much moisture left in the meat will cause mold, and putting it away while warm will cause sweating inside the container. From: moynes_r@qis.dofasco.ca (Richard Moynes) in rec.backcountry ~~~ pemmican-mynotes My Pemmican Notes Meat: Beef or bison. Grass-fed only. Round is a good cut. Prepping: Remove all visible fat. To slice, use longest knife on partially frozen meat. Drying: Better taste if not cooked. Use low temperature, e.g. 100F, and dry for several days. Having no moisture at all is required for long storage life. Grinding: I've tried these ways: - Meat Grinder. The best. - Blender. Good. Best to break into small pieces. - Food processor. Poor. Suet: See my: Rendering Suet Step-by-Step Mixing: This is by weight. I use 55% meat, 45% suet. Kent Multer recommends 60% meat, 40% suet. Put in muffin tins. See my pictures: Making Jerky and then Pemmican Rendering Suet and Making Pemmican From: Don Wiss ~~~ pemmican-pemm Pemmican Recipe Manifesto From: (Kent Multer) kent@dallas.net This is the text of the first draft that I sent a few weeks ago, with updates marked. Note that there are also a few new questions that came up. Feel free to email me any additional answers or other thoughts. INGREDIENTS ----------- * Raw red meat. Eye round roast is widely recommended. UPDATE: Also rump steak and London broil. * Suet: this is a particular type of beef fat. Other types will not work correctly, so be sure you get the right stuff. UPDATE: At least one reader has used other types of fat successfully, although he says the shelf life may not be as long. One person suggested that lamb fat would work, but hadn't actually tried it. QUESTIONS: 1. Is "tallow" the same as suet, or is this a more generic term for animal fat? 2. Also, what about lard? Ray's recipe in the archive uses the words "lard" and "tallow" as if they are equivalent; but in another message, he said that lard is pork fat and will not work correctly. * Flavorings (optional). Salt, pepper, garlic, and dried fruit or nuts are sometimes used. One person recommended sage. If using salt, go easy on it. UPDATE: Traditionally the dried fruit was cranberries. But commerical ones are now high in sugar. People have recommended dried cherries. LATE UPDATE: According to the instructions that came with my dryer, you should use at least 1 tsp. of salt per pound of meat in order to prevent bacteria growth. You will need about 60% meat, 40% suet -- these measurements are by weight, after preparation. If you have extra of either, you can save it for the next batch. NEW QUESTION: someone asked how you would save the extra. The meat, I presume, can be stored at room temp. like jerky. Is the suet equally stable? PREPARING THE MEAT ------------------ Slice and dry as you would for jerky; it must be dry enough to break rather than bend. Break it up by hand or with a food processor. Some people like it powdered, some prefer a more granular texture. Add the spices or other flavorings, if any. NEW QUESTION: Other than with a food processor or blender, how do you grind the meat? with some kind of knife, mallet, mortar and pestle, etc.? PREPARING ("rendering") THE SUET -------------------------------- This is the part of the process about which there is the most confusion. Apparently the idea is to remove the skins or rinds, as well as any water. UPDATE: re removing water: one person recommends actually adding some water at first, to prevent burning. During cooking, the water settles to the bottom and boils away. You can see the little blobs of water at the bottom of the pan; it's done when they're gone. Cut the suet into small chunks, and heat it in a pan over LOW heat -- don't let it get hot enough to smoke, as it may give the pemmican a bad taste. UPDATE: -- and have other unpleasant side effects such as adding impurities to the food, annoying your spouse, etc. The best explanation I found for this process was from Bob Baldwin on Oct. 30. He wrote: >This process take a while >and you will end up with melted fat and brown globs of stuff (it's >not a gross as it sounds). Pour the whole works through a sieve into another >pan (I got a large sieve at Target - it doesn't need to be giant) and >discard the globs -- I use a coffee can. I then pu a couple of layers >of cheese cloth in the sieve and filter the fat again. Now you have the >fat. QUESTIONS: 1. What about removing moisture? Does it settle to the bottom of the pan, so that it's easy to separate? Or does it just boil or evaporate away? 2. Ray's book says to "render" the suet twice -- "render" apparently means the whole process of heat, filter, and cool. Is twice really necessary? (Bob doesn't think so, and the recipe in the archive doesn't call for it.) UPDATE: another person says one rendering is enough. FINAL PREPARATION ----------------- Let the suet cool until it is cool enough to touch but still liquid. Pour it onto the meat slowly and mix it in until all the meat is "just saturated" (Ray) or "about the consistency of fudge" (Bob). Fill muffin tins with it, or roll it out into a sheet and cut into cookie-size chunks. When cool, it should be firm, although still a bit greasy to the touch; so wrap it in foil, plastic, or something else that the fat won't soak through. Properly made, it should keep for years at room temperature. ~~~ pemmican-chickenpemmican Chicken Pemmican Dry chicken in dehydrator, process in food processor; add melted coconut butter/oil and put in paper muffin cups. I freeze these so I won't eat them all at once. From: Susan Carmack ~~~ pemmican-cocopemmican Coconut Oil Pemmican Susan Carmack wrote: >I think I ate too much pemmican with coconut oil last night! >But it tastes so good! Yes it does. It is the most delicious dish I have ever had. I mix in some thyme or dried lingonberries. Yum. I can't resist it, so I eat too much. From: Hans Kylberg on PaleoFood list. Posted 14 Feb 1999. ~~~ pemmican-pemmicanrecipe Pemmican Recipe 2 cups buffalo jerky or beef jerky, shredded 1 cup dried chokeberries or tart red cherries, chopped 6 TBSP tallow (beef fat) Combine all ingredients and form into 6 patties. Refrigerate until serving. From: dgkmom@pinn.net (Diane Karnbach) ~~~ pemmican-rayspemmican Pemmican Recipe, According to Ray I make pemmican by grinding up several lbs of dehydrated eye of round slices with a handfull of dried cherries in a food processor or blender (or between rocks if you're a purist). The meat should dried until brittle to facilitate grinding and eliminate any moisture which could facilitate bacteria or mold. To this I add tallow until the dried meat is totally saturated. It's then done. Total time (apart from dehydrating meat) 15 minutes. I save tallow from broiling (cheap) hamburger during the previous week. I leave the broiling pan in the oven after the burgers are done for about 10 minutes at 350 then leave it in the warm oven until I do the dishes. I then srain out the tallow into a bowl. As it now contains no water, it dries hard and white (it can be substituded for wax in making candles). If kept dry, pemmican will keep longer than you will live. Beware of condensation in airtight containers. I keep mine in a cassarole dish with a loose fitting glass lid on top of (not in) the refrigerator. From: Ray Audette, author of NeanderThin: A Caveman's Guide to Nutrition ~~~ pemmican-saskatoonpemmican Saskatoon Pemmican Recipe 1 c Jerky; beef or venison 1 c Dried Saskatoon berries or dried blueberries 1 c Unroasted sunflower seeds or crushed nuts of any kind 2 ts Honey 1/4 c Peanut butter 1/2 ts Cayenne [optional] This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets. Grind [or pound -JW] the dried meat to a mealy powder. Add the dried berries and seeds or nuts. Heat the honey, peanut butter and cayenne until softened. Blend. When cooled, store in a plastic bag or sausage casing in a cool dry place. It will keep for months. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada Posted by: Jim Weller ~~~ pemmican-pemmicandooleys Pemmican Recipe by the Dooleys of Boise 4 c Dried meat 3 c Dried fruit 2 c Rendered fat Nuts Honey 4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs. per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get it as lean as possible and double ground from your butcher if you don't have a meat grinder. Spread it out very thinly in cookie sheets and dry at 1800 overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder. 3 cups dried fruit - to taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture. 2 cups rendered fat - use only beef fat. Cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained. Unsalted nuts to taste and a shot of honey. Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. I have eaten it four years old. It actually improves with age. HINT: Vary the fat content to the temperature in which it will be consumed. Less for summer. Lots for winter. Not only is it good energy food for canoeing, but an excellent snack for cross country skiing. This recipe was originally from a Chippewayan Indian Guide as he learned it from his father. No buffalo chips! This recipe was submitted by the Dooleys of Boise. Our thanks to them. Winter 1981 (Vol. 4, No. 1) Newsletter for Voyageurs www.classe.cornell.edu/~seb/pemmican.html [dead link] From: EdibleWild@onelist.com ~~~ pemmican-hudsonbaypemmican Hudson Bay Company Pemmican "There is little object in travelling tough just for the sake of being tough."- The Governor and Company of Adventurers of England Trading into Hudson's Bay, an early employee manual. Pemmican: pound a quantity of jerky until shredded. Cut fresh fat into walnut sized hunks and try out over a slow fire or in an oven. Pour the hot fat over the shredded jerky and mix into a sausage meat like consistency [a 50/50 mix]. Pack mixture into waterproof bags. Add dry berries if desired; do not salt. It takes 5 lb of meat to make 1 lb jerky so pemmican isn't overly fatty, just concentrated. From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C., published by Stackpole Books, 1961 Also: Preserving game meat, not jerky: Cut meat into large strips, make a rub of 3 pounds salt, 4 tb allspice and 5 tb pepper. Drape over wire and air dry one month. Slice thin and eat raw or use in stews. From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C., published by Stackpole Books, 1961 Pemmican: try adding dried apricots, ground walnuts, allspice or orange peel to the mix. Small seasoned pemmican balls make interesting appetizers. From The Complete Hunter: Venison Cookery, Cowles Creative Publishing Posted to rec.food.preserving by Jim Weller on 31 Jan 99 ~~~ pemmican-pemmicanrecipes Pemmican Recipes posted to rec.food.preserving by Jim Weller in Yellowknife Lots of pemmican recipes start by grinding or shredding jerky but the authentic way, at least in northwestern Canada is to dry the jerky until it is brittle, then pound it with a rounded stone on a flat stone "anvil" until the meat separate into fluffy fibres. Some "pound meat" is almost a powdery dust. Then you add the melted fat and the optional berries. ~~~ pemmican-dortheapemmican Pemmican By Dorthea Calverley Venison or buffalo Saskatoon berries or Chokecherries Melted fat During the summer the Indians dried Saskatoon berries as well as meat. When the chokecherries were ripe the band assembled at some convenient spot to make pemmican. To the chant of traditional songs, the women beat strips of dry-meat (a hollow log, up-ended, and bound with a thong of rawhide to prevent splitting served as a container) with stone pounding implements until it was almost like powder. The mass was mixed with melted fat in a bark trough, then packed very tightly into skin bags, and sewed up so that no air could enter, folding the skin over until no air remained in the bag. Saskatoons and chokecherries pounded up, pits and all added to the flavour, if not the digestibility. Some women, as in any society were very clean and careful when preparing food, and some were not. A well-known good pemmican-maker commanded a higher price as a bride. "Sweet" pemmican was made by cracking the big animal bones and boiling them with water. The melted fat came to the top, and when congealed, was used for mixing. Also the paunch or stomach of the animal was used as a container. People who are horrified by this idea should remember that until a very few years ago sausage casings were made from the cleaned intestines of pigs or lambs. If kept dry, pemmican would remain good for years. Even today, many native people embarking on long trips into remote areas make a supply, for it is one of the most concentrated foods known to man. It will sustain life indefinitely and needs no refrigeration. The Indians used pemmican for emergency rations due to the large amount of work involved in making it. They killed fresh meat whenever they could. The Pouce Coupe Prairie was famous for good quality pemmican, but the whole Peace River country "exported" it for centuries before the white man arrived. It was partly to raid the country for Peace River Pemmican that the Cree made their periodic raids from the Edmonton area. After the fur-trade began, pemmican was sought after as well as furs. The fur brigades needed great amounts to carry them on long journeys to Lake Superior, during which time the voyageurs had no time to stop and hunt. In fact it was to help the Indians to shoot more buffalo for pemmican that the white men gave them guns. With their new weapons and with the added incentive of obtaining trade goods for the product, the Indians forgot their ages-long tradition of conservation. Where they used to take no more than they needed, they now slaughtered mercilessly and wantonly. By 1830, the herds of bison no longer wintered on Pouce Coupe's Prairie, but clung in one's and two's to the coulees and isolated valleys. In 1906 the last, a tame one, was shot near Fort St. John. Archeological "digs" have not taken place in the area, except for fossils. Pioneers yet living know where "Indian Hill" is, a few miles west of Dawson Creek. Hector Tremblay Jr. in an interview here in August, 1973, remembered the great summer pemmican making gatherings there not fifty years ago. There was an Indian cemetery there too, now ploughed over. The white pioneer women knew the preserving quality of fat. It was customary to grind up quantities of beef or moose, fry or bake it in patties, and pack it in crocks. Over it enough rendered lard was poured to cover it well. Crocks of preserved meat were lifesavers when gangs of men had to be fed at threshing, wood sawing, or "building bee" time. Sometimes black, rounded masses are ploughed up when breaking fields. Many people believe them to be pemmican, or even "fossilized pemmican". There is not a chance in a thousand that is anything more than a kind of giant, underground fungus known as "tuckahoe". Museums must have dozens turned in, for some people cannot be persuaded that they have not made a notable find. The comparatively lightweight and "mushroom" smell when they are dug up convinced the informed person at once as to their nature. They are fairly common. By Dorthea Calverley http://www.calverley.dawson-creek.bc.ca/Part01-FirstNations/ [now dead] Posted to rec.food.preserving by Jim Weller (in Yellowknife) ~~~ pemmican-pemmicanhowtomake Pemmican and How To Make It Part 1 When the white men set out across North America, a reliable supply of portable provisions was one of the major problems. Lacking the skills of the native hunters, it was doubtful that they could live off the country. They knew something about preserving food, a necessity for sailing ships, but it was limited to salting and pickling. The resultant salt pork and hardtack were unappetizing fare but they kept life in a man. The Plains Indians had a better solution to the problem, and one on which the fur traders and explorers came to depend. The answer was pemmican. The Cree word Pimikan meant, roughly, manufactured grease, but there was a lot more than that to it. Basically it was buffalo meat, cut with the grain in thin slices or strips and dried in the sun or over a slow fire. A smoking fire added flavor and was useful for keeping the flies off though if meat racks were high they tended to be clear of flies. The dry-meat was then spread on a hide and pounded by stones or mallets to become "beat meat" which was tossed into a rectangular rawhide container (hair on the outside) about the size of a flour sack. To the dehydrated, crumbled meat was added one-third or more of melted fat and the bag was sewn up. The fat might be mixed with the meat before or after it was bagged. While the pemmican was cooling the bag was turned from time to time to prevent the fat all settling on one side. Compressed in a skin bag that was greased along the seams to eliminate air and moisture, it would keep for years. In the best pemmican, which was limited in quantity, the meat was very finely pulverized and only marrowfat, from boiled broken bones, was used. For variety and flavour dried fruits such as chokecherries, Saskatoon or Service berries might be added. The pemmican bags were flattened for easier handling. At times, rendered fat was stored in rawhide bags, left in a round shape to distinguish them from the pemmican bags. Marrow, while better tasting, was comparatively scarce and did not keep as well as ordinary tallow and would be preserved in bladders. The bags of pemmican weighed 80 to 90 pounds and it was estimated that each bag accounted for two buffalo (bison). So high was the food value that three-quarters of a pound was a reasonable day's ration but hard working voyageurs were more likely to consume between one and two pounds each in a day. Moose and elk meat was sometimes treated similarly but the results were not so satisfactory. In some regions fish pemmican was made by pounding dried fish, mixed often with sturgeon oil, but it was more usual, as it is now among the Crees, for the pounded fish and the fish oil to be kept separately, the oil in animal bladders. David Thompson in 1810, described pemmican in detail: "...dried provisions made of the meat and fat of the bison under the name of pemmican, a wholesome, well tasted nutritious food, upon which all persons engaged in the fur trade mostly depend for their subsistence during the open season; it is made of the lean and fleshy parts of the bison dried, smoked and pounded fine: in this state it is called beat meat: the fat of the bison is of two qualities, called hard and soft;...the latter...when carefully melted resembles butter in softness and sweetness. Pemmican is made up in bags of ninety pounds weight, made of the parchment hide of the bison with the hair on; the proportion of the Pemmican when best made for keeping is twenty pounds of soft and the same of hard fat, slowly melted together, and at a low warmth poured on fifty pounds of beat meat, well mixed together, and closely packed in a bag of about thirty inches in length, by near twenty inches in breadth, and about four in thickness which makes them flat, the best shape for stowage and carriage...I have dwelt on the above, as it (is) the staple food of all persons, and affords the most nourishment in the least space and weight, even the gluttonous French Canadian (the voyageurs) that devours eight pounds of fresh meat every day is contented with one and a half pounds per day: it would be admirable provision for the Army and Navy." By Dorthea Calverley http://www.calverley.dawson-creek.bc.ca/Part01-FirstNations/ [now dead] Posted to rec.food.preserving by Jim Weller (in Yellowknife) ~~~ pemmican-pemmicanhowtomake2 Pemmican and How To Make It Part 2 James Isham, writing fifty years earlier, comments on the quality of the marrow-fat, it being "...fine and as sweet as any butter or fat that is made, moose and buffalo fat they reserve after the same manner in great quantities." He mentions that the meat, cut in slices, is dried on poles over a fire, which takes about four days, and then pounded or beaten between two stones till some of it is as small as dust. "Pemmican" he claimed, was "reckon'd by some very good food by the English as well as natives." There were three ways of eating pemmican. There was the soup or stew called rubbaboo in which a lump of pemmican was chopped off and put in a pot of boiling water. If it was available, flour was added and possibly wild onions, sometimes a little sugar, occasionally a vegetable and a scrap of salt pork. Frying the pemmican in its own fat resulted in what was called rousseau (or rechaud or richot) and to it also might be added some flour or a suitable wild plant for flavour. The third method was to hack off a lump and eat it raw, a slow process, since it dried extremely hard, but a satisfying concentrated food for the travelers with no time to stop. Though they realized its worth, not everyone enjoyed pemmican, no matter how prepared. A party from Boston traveling to the Saskatchewan to see the solar eclipse in 1860 commented that "rousseau is by comparison with the other palatable, though it is even then impossible to so disguise it as to avoid the suggestion of tallow candles; and this and the leathery, or India-rubbery, structure of the meat are its chief disqualifications. But even rousseau may lose its charms when taken as a steady diet three times a day for weeks." While it is known that pemmican lasts for a long period it is doubtful if there is any lying about now. At times a strange lump of organic matter is dug up and is claimed to be "fossil pemmican." This is a trap for the unwary for in a all likelihood this "relic" will turn out to be a fungus known as tackahoe (Polyporus tuberaster) which is found in the prairie black soils in conjunction with aspen. The first step in making pemmican is to procure a moose, or other large animal. The raw meat is sliced, as thinly as possible, in sheets or strips. A rack is built to hang the sheets and strips of meat on and this rack is enclosed in a canvas shelter, or a lumber smokehouse is built. A slow fire of dry poplar, willow, or other hardwood is made under the meat and kept going till the meat is completely dried and smoked. This takes two or more days. The dried meat is then partially enclosed in a moose hide or a strong canvas bag and pounded with a heavy instrument such as an axe or a wooden mallet made for the purpose till the meat is in very small pieces or, for the best pemmican, completely powdered. In these days after pounding, the meat might be put through a grinder. The best parts of the animal fat are taken and rendered. The bones of the animal are broken up and boiled for their marrow content. The rendered fat is heated to boiling point and put in a container. Then as much of the pounded meat as can be absorbed is added to the hot fat. This is now pemmican and it is put in animal hide bags, or, more probably today, in moulds such as small dishes to set. Such is the food on which the western travelers of former years depended. By Dorthea Calverley http://www.calverley.dawson-creek.bc.ca/Part01-FirstNations/ [now dead] Posted to rec.food.preserving by Jim Weller (in Yellowknife) ~~~ smoking-avocadocrabmushrooms Avocado and Crab Stuffed Portabello Mushrooms Apple wood chips or 3 drops hickory liquid smoke 2 portabella mushroom tops MARINADE 1 cup extra virgin olive oil 1/4 cup lemon juice 6 fresh basil leaves, coarsely chopped 3 fresh rosemary sprigs, coarsely chopped 4 garlic cloves, coarsely chopped 2 tsp. salt 1 Tbsp. cracked black pepper STUFFING 1 ripe avocado, coarsely chopped 1/4 cup lump crab meat Salt and pepper to taste Juice of 1/2 lime 1 Tbsp. red bell pepper, finely diced 2 Tbsp. onion, minced Clean mushroom caps and smoke them over apple wood chips in a smoker for 10 minutes. Or, add 3 drops hickory liquid smoke to the marinade to get a smokey flavor without smoking. Poke holes in each mushroom cap with a toothpick. Mix marinade ingredients together and pour over mushroom caps in a large non-reactive container. Refrigerate 12 hours, turning mushrooms once. Make an incision partway through each mushroom cap to create a pocket, or cut each mushroom cap in half horizontally. Mix together stuffing ingredients and stuff each mushroom. Grill or saute mushrooms until soft. Serve hot or cold. * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Adapted from: the California Avocado Commission [Dead link: http://www.avocado.org/recipes/printrecipe/12232/letter] ~~~ smoking-chickenroulade Smoked Chicken Roulade with Dried Fruits & Wine 20 ounces boneless chicken breasts (5-oz. each) -- skinned, fat removed 4 ounces lean chicken meat -- diced fine 2 tablespoon port wine 2 egg whites 1/4 cup coconut or almond milk salt and pepper -- to individual taste 1 cup veal stock 1 cup dried fruit -- see directions 1. Prepare the Filling: Prepare 1 cup finely diced dried fruits (apples, cherries, pineapple, apricots, and raisins). Put diced chicken meat, Port, egg whites, skim milk, salt, and pepper in food processor and create a mousse from these ingredients. Place into a bowl. Add diced mixed fruits. Blend well. 2. Prepare the Roulades: Flatten the chicken breasts and place filling in the middle. Roll up tight. Place in smoker until done. 3. Prepare the Sauce: While roulades are cooking, combine veal stock and wine. Cook for three minutes. 4. Presentation: To serve, cut chicken rolls at an angle into five or six pieces. Spoon sauce over chicken. By Ro Miller. Posted to the PaleoRecipe Mailing List, March 2001 ~~~ smoking-spicyspareribs Dan's Spicy Smoked Spareribs 8 lb Spareribs; pork, in 4-rib sections ---dry ingredients--- 1 tb Ginger; powdered 1 tb Mustard; powdered 1 tb Paprika 1/2 tb Salt 1 ts Black pepper 1 ts Chili powder 1 ts Sage; powdered 1 ts Crushed red pepper ---basting sauce--- 1/2 c Tomato juice 2 Peaches 2 tb Barbecue sauce 1 tb Onion; finely minced 1 tb Bell pepper; finely minced Juice of one and one-half limes To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes (this partially cooks them and renders much of the fat). Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours. After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of arrowroot with 1/4 cup of cold water, and mix a little of the mixture into the basting sauce a bit at a time until desired consistency is achieved. When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in olive oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke. Serve ribs with warm basting sauce. Formatted for Compu-Chef by Jess Poling Posted to rec.food.recipes by Z Pegasus on Dec 21, 1998. Adapted by Patti Vincent ~~~ smoking-smokedsalmon Smoked Salmon Recipe 1 1lb. salmon filet lemon pepper dill 1 tbsp. alder or oak (if you like it with more flavor, make it 1 1/2 tbsp.) Place the salmon skin side down on grill in Stove Top Smoker. Squeeze fresh lemon over fish; add a pinch of pepper and a dash of dill to taste. Smoke 17 minutes. turn burner off and let stand covered for 5 minutes. From: Cameron's Professional Cookware [archive.org] ~~~ smoking-smokedpork Smoked Pork Shoulder Barbeque 1 pork shoulder (about 7 pounds) salt and pepper 6 tablespoons of oak chips barbeque sauce Level out the woods chips over the middle third of the Camerons smoker pan. Rub the pork shoulder with salt and pepper and place it on the smoker rack. Carefully form a double layer aluminum foil tent over the pork shoulder crimping the foil tightly to the outside flange of the pan. Smoke for 1 hour over medium heat. Do not disturb the foil tent and place the pan onto a 275° oven for 4 hours. Creates a wonderful smell in the house on a wintry day. To serve, tear the meat from the bone using two forks and serve with your favorite barbeque sauce. From: Cameron's Professional Cookware [Dead link: http://www.cameronscookware.com/ShowRecipe.aspx?ID=7] ~~~ smoking-stovetoppecanlegoflamb Stove Top Smoker Pecan Smoked Leg of Lamb A wonderful moist leg of lamb every time! From the Cameron Cooking Guide. 6 garlic cloves parsley 1/4 cup olive oil 1/4 cup white wine 1 tablespoon dried rosemary 5 lbs leg of lamb salt 2 tablespoons pecan wood chips 1 (12 ounce) jar jalapeno jelly Chop the garlic and parsley, and mix with the olive oil, wine, and rosemary. Marinate the leg of lamb for 2 to 6 hours. Pour half the marinade into the drip tray, place leg of lamb on rack, season and form a foil tent to cover tightly. Smoke on medium heat for 1 hour using pecan wood chips. Remove foil, brush lamb with remaining marinade, and place into a 350° oven for approximately 1 hour.on the side. By TxGriffLover. From Food.com ~~~ smoking-woodtypes Subject: Wood Types Author: (Michael Freeman) ims@digitallydirect.com Date: 1998/08/12 Forum: alt.food.barbecue the following: courtesy of Lloyd BBQ WOODS On the subject of BBQ woods, I have found the best results to be from nut and fruit bearing trees, cut down from 6 months to 2 years old. Like Oak, Hickory, Mesquite, Pecan, Peach, Pear, Apple, Apricot, and Maple to list a few. These are the safest types to use for cooking. I have found that wood over two years old tends to produce a dirty taste in the food more often than not. Wood can be cut down whole, and split after five or so months of seasoning. I recommend spliting three days or so before cooking with it. ALDER - Very delicate with a hint of sweetness. Hard to find commercially. Good with fish, pork, poultry and light-meat game birds. APPLE - Very mild with a subtle fruity flavor, slightly sweet. Good with poultry (turns skin dark brown) and pork. ASH - Fast burner, light but distinctive flavor, available white or black. Good with fish and red meats. BLACK WALNUT - Very heavy smoke flavor, usually mixed with lighter wood like hickory or mesquite. Can be bitter if used alone. Good with red meats and game. CHERRY - Mild, fruity, but slightly bitter if it comes from chokecherry trees. Good with poultry, pork and beef (turns skin brown). GRAPE VINES - Tart. Provides a lot of smoke. Rich and fruity. Expensive. Good with poultry, red meats, game and lamb. HICKORY - Most commonly used. Sweet to strong, heavy bacon flavor. Good with pork, ham and beef. LILAC - Very light, subtle with a hint of floral. Good with seafood and lamb. MAPLE - Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and small game birds. MESQUITE - One of the hottest burning. Strong earthy flavor. Good with beef, fish, chicken and game. OAK - Lighter version of mesquite. Red oak is good on ribs, white oak makes the best coals burning longer. Good with red meat, fish and heavy game. ORANGE - Light and citrusy. Good with pork and game birds. PECAN - A cool burner. Nutty and sweet. Tasty with a subtle character. Good with steaks, ribs and cheese. HERBS & SPICES - Don't forget you can add soaked garlic, peppers, onions, herbs and spices directly to your fire. Good with all meats and vegetables. You can use some woods green for cooking, but under no circumstances should you to use green mesquite for smoking. It will produce a bitter taste in the pit for years that cannot be sandblasted out. People have used this before because they saw someone in a restaurant using it. That was grilling with it, not smoking where there is top capturing the bitter smoke. That stuff will black your eyes it's so strong. Also don't use any pine limbs. I saw a man cook with the heart of pine, promptly promoting some of the nastiest red splotches all over the skin of the unhappy diners, making them extremely sick. I think the antigens got in their bloodstream. Yuck! Stay away from pines...... Try apple chips soaked in water, placed on your charcoals when you cook duck or goose in your smoker. It will taste like you rubbed your bird for hours with honey. Delicious... Also try smoking a cherry pie on pecan wood. Great... "Let there be Smoke"....... See ya in the Great Outdoors. __________ And here is something that Bill put together a while back:
Various Woods to Use for Smoking Meats
WOODTASTE / FLAVORBEST WITH
 
AlderA medium, tart smoke taste  Beef Poultry Game
MapleSweet, hearty smoke flavorFish Jerky Bacon
AppleA light, sweet flavorPoultry Ham Sausage
HickoryHeavy smoke flavorBeef Pork Game
MesquiteA light, tangy smoke flavorBeef Fish Poultry
CherryDistinctive and deliciousBeef Pork Game Lamb
PecanA rich, sweet flavorBeef Pork Fish Poultry Game Lamb
OakHeavy smoke flavorBeef Pork Lamb
Grapevine  A strong smoke flavorBeef Poultry
Peach
Pear
Apricot
AcaciaSimilar to mesquite
Plum