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Carne asada, which translates as “roast meat,” is a festive and flavorful dish of thinly sliced marinated beef. The key to making amazing carne asada is a marinade that strikes the right balance of spicy, sweet and savory flavors.
Any cook who loves carne asada is likely to have their own secret blend of herbs, spices and marinating liquid and we’re thrilled Darlene has shared hers for the Primal Blueprint Cookbook Contest. (Enter your own Primal recipes for a chance to win a Primal prize package and to be included in the reader-created Primal Blueprint Cookbook. View all the details and the current theme here.)
Posted By: Mark Sisson
Confession: The squash chips failed miserably. Or rather, I failed miserably at the squash chips. I gave it the old college try after reading about Diana’s new love affair, but to no avail. I used a conventional oven to try and “bake” the squash slices, but the chips barely resembled something edible at the end, let alone a chip. They burned easily the first several trials, and instead of crunchy they came out oily, wilted and too-salty. Nothing I would eat if it was served up to me alongside a bowl of baba ganoush!
The baba ghanoush on the other hand was delicious.
Posted By: Worker Bee
Is there anything more comforting on a chilly autumn evening than a bowl of soup? It warms the body and the soul, especially when the broth is infused with aromatic, slightly spicy ginger. Ginger has long been thought to be a natural immune booster. With flu season on the horizon, homemade soup with ginger broth is exactly what your body needs. Health benefits aside, an even better reason to make Ginger Soup with Scallops and Shrimp is that it’s darn tasty.
Homemade stock will make the best-tasting soup and if you take time to fill your freezer with chicken stock now, you’ll be thanking yourself all winter. Once you have stock, it only takes a few minutes to infuse the flavor and healing properties of fresh ginger root into it. Ginger adds an intensity of flavor to stock that is both soothing and invigorating. It awakens your senses and warms you right to your core.
Posted By: Worker Bee
Breakfast hash is traditionally a dish that’s meant to use up leftovers from the night before. The thing is, hash is so good that’s it’s a shame to only make it when you happen to have leftover meat lying around. Personally, I’ve been known to set pot roast or pork loin aside at dinner to insure that I have leftovers for hash the next morning.
The greatest thing about hash is that it’s supposed to be thrown together, not made according to a strict recipe. Almost any combination of meat, eggs and root vegetables qualifies as hash. As far as root vegetables go, potatoes have long dominated the breakfast scene, which is a shame. Turnips, rutabagas, parsnips and even beets are all root vegetables worthy of taking a potato’s place. You can use any one of these root vegetables, or all of them at once, to make hash with extra flavor, color and nutrients.
Posted By: Mark Sisson
Summer might be just about over, but last night in my kitchen it certainly didn’t seem like it. This had nothing to do with the weather, which was a bit cool, and everything to do with the refreshing, lively flavors in a bowl of colorful ceviche.
There is no better way to highlight the flavor of seafood, and to remember the feeling of summer, than with this chilled dish. To make ceviche, raw seafood is “cooked” in a lemon-lime marinade and tossed with spicy jalapeno, cooling avocado and the flavorful crunch of red pepper and red onion. Some versions add tomato or other vegetables and some play around with citrus marinades made from grapefruit or oranges, but the result is essentially the same: incredibly fresh seafood with a slightly tart and totally addictive flavor.
Posted By: Worker Bee
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