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  • Originally posted by RaeVynn View Post
    I currently have a (pastured) pork roast in the crockpot with garlic and Penzey's BBQ 3000 all over it...
    OK, just checked out the Penzey's website. I am so ordering! My family is pulled pork fiends. Grilling! Indian! Any must taste specialties?
    50yo, 5'3"
    SW-195
    CW-125, part calorie counting, part transition to primal
    GW- Goals are no longer weight-related

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    • just had the best meatloaf ive ever made in my life...shingled in bacon!
      Paleo since November 2011 - Carnivore since June 2012
      Before and after pics
      http://www.marksdailyapple.com/forum/thread65846.html
      Primal Sucess Story
      http://www.marksdailyapple.com/forum/thread65400.html
      Primal Journal
      http://www.marksdailyapple.com/forum...tml#post955444

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      • Ode to the pork thread...
        A pair of fatty, marbled, thick cut chops are marinading in a garlic, ginger, hard cider, and herb slurry of yumminess.
        Those are getting GRILLED.
        “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
        ~Friedrich Nietzsche
        And that's why I'm here eating HFLC Primal/Paleo.

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        • Originally posted by LauraSB View Post
          OK, just checked out the Penzey's website. I am so ordering! My family is pulled pork fiends. Grilling! Indian! Any must taste specialties?
          Their Vindaloo mix is amazing.

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          • My wife made a pear and pork stuffed winter squash out of the "Everyday Paleo" cook book. Has onion, garlic, carrots, pear, and ground pork with seasoning all stuffed in some squash. Quite excellent (we skipped B-dubs and listened to the game over the interwebs). Woot....Ode to pork weekend!

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            • This is my favorite dinner. steak, bacon, onion and apple.

              Oh and I added some red cabbage
              well then

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              • Enchilladas Suizas here.

                Leftover Chilli Con Carne in cream cheese pancakes with a cheddar cheese and buttermilk sauce.
                Paul
                http://www.pjgh.co.uk
                http://www.livingintheiceage.co.uk

                "... needs more fish!"

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                • Ahi tuna steak with butter/lemon caper sauce. Slice of fresh mozerella, and cooked Swiss Chard with a bit of parmiseano reggiano cheese sprinkled on top.

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                  • Chicken thighs with roasted cauliflower. Basically, brown the chicken thighs and remove from pan. Add cauliflower florets to chicken fat in pan (cast iron!) and toss with red chili pepper flakes/salt. Next chicken on top of cauliflower and finish in a 450 degree oven for about 22-25 minutes. Squeeze 1T lime juice on top and toss with 1/2 c cilantro.

                    YUM! If the chicken thighs are extra greasy, take some of the fat of the pan before you add the raw cauliflower florets. It can get a bit too much for some...
                    sigpic
                    Age 48
                    Start date: 7-5-12
                    5'3"
                    121lbs
                    GOAL: to live to be a healthy and active 100


                    "In health there is freedom. Health is the first of all liberties."
                    Henri Frederic Amiel

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                    • That sounds really yum, PHaselow!
                      I'm always on the lookout for fun fat and protein rich, low carb dishes for prior to my fencing classes.
                      Paul
                      http://www.pjgh.co.uk
                      http://www.livingintheiceage.co.uk

                      "... needs more fish!"

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                      • Here's tonight's Enchilladas Suizas:

                        Trying something new with Chilli Con Carne since neither of us really wanted to eat much on Friday night:



                        ... leaving me a heap of Chilli Con Carne to make into tonight's dinner - Enchilladas Suizas:







                        It was a bit of a dairy-fest ... so primally okay, given the choices ... the tortilla were made from cream cheese and eggs, the cheese sauce from a roux of butter and manioc flour, buttermilk and cheddar. Touch of mustard, too. English, naturally. Salsa of tomato, cucumber, spring onions and olives, some coriander, good grind of black pepper and some sea salt. Glass of Merlot. What a dinner!
                        Paul
                        http://www.pjgh.co.uk
                        http://www.livingintheiceage.co.uk

                        "... needs more fish!"

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                        • ^Nice!

                          I just had a bunch of live pate with 2 sticks of celery and a carrot. LOL....stuff can be really filling when you pile it on HEAVY.

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                          • I've made a sort of hybrid of moussaka and lasagna...

                            oven roasted some sliced zucchini, eggplant, and really ripe tomatoes. Browned up some ground grass-fed beef with some leftover ground beef & liver, added a couple of heads of garlic (yes, whole heads, cleaned and chopped well in food processor). Added one can of fire-roasted chopped tomatoes & green chilies.

                            Made a cheese layer of whole milk ricotta, whole milk mozz, 4 eggs, and a huge amount of fresh basil, with a blob of kefir yogurt. Blended it all together. Oh, and a bit of shaved Parmesan.

                            First layer: roasted eggplant.
                            Second Layer: ground beef mixture.
                            Third layer: roasted eggplant
                            Fourth layer: roasted tomatoes
                            Fifth layer: roasted zucchini
                            Sixth layer: cheese layer.

                            Baked at 325F, covered with foil, for 90 minutes, now browning without the cover. Smells wonderful.

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                            • What's for supper? Let's see... we have three things. First off we've got the beef soup, made from REAL bone broth! It has cabbage, carrots, celery, mushrooms and meat I saved from the original broth making process. Spices, it has lemongrass, fresh basil, coriander, cumin and salt and pepper.

                              Next on the table is curried parsnips in coconut milk. Delicious! They have celery and of course, curry powder.

                              Last but not least is seared mahi-mahi. It was briefly marinated in lemon juice with salt and pepper then pan fried in coconut oil. Yum!
                              Out of context quote for the day:

                              Clearly Gorbag is so awesome he should be cloned, reproducing in the normal manner would only dilute his awesomeness. - Urban Forager

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                              • Damn this was healthy

                                well then

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