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super simple, super CHEAP primal recipes - post em!

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  • super simple, super CHEAP primal recipes - post em!

    I'll start:
    Crustless Quiche.
    Preheat oven to 350, melt a little butter to grease up a pie dish.

    In a large bowl, blend 9-12 good quality eggs, 4-5 oz of cooked spinach (I use half a brick of the cheap frozen stuff in winter), a decent size hunk of cheese all diced up, and either mushrooms or some leftover meat. Dash of cream. Add salt, pepper, and maybe some paprika to taste. Substitute anything with whatever you've got sitting around. Mix it up with a fork, pour into greased pie dish, bake until just barely solid in the center (doesn't take long, they are just eggs), let cool 10 minutes.

    Cost - maybe $1.50 per meal sized serving. Prep time: less than 10 minutes including cleanup. Carbs: next to none.
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

  • #2
    I just made something like this last night. When ever we seem to have vegetables that are about to go south (rare occurrence these days - we used to call the vegetable crisper "the rotter", now its where the bacon hangs out because the veggies get eaten fairly quickly) and a decent amount of left over meat (and I mean any meat - last night was left over meatloaf and ribs), I make an egg bake. Everything gets chopped up and thrown into a bacon greased pan. 6 eggs get whipped up along with some almond milk and spices, that gets poured over the top. Pop into the oven at 350 (covered with foil) bake for 30 minutes, bake 10 minutes longer uncovered. Top with hot sauce and scarf.

    Left overs get dumped on top of a BAS the next day for lunch.

    It's an easy way to get rid of food that you are sick of eating. Personally...I hate leftovers, so it's much more economical for me to make the leftovers into something else so I don't get bored with it and let it turn into a science experiment in the fridge.

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    • #3
      pork shoulder + crock pot + (salt, pepper, beef broth, water, splash of vinegar) + 8 hours on low = pulled pork
      carl's cave

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      • #4
        Tfarn- I add ground beef and mushrooms to the type of crustless quiche you're talking about above. I just crumble up 1lbs. of ground beef in the bottom of the pan, and pour the veggies and eggs over top.

        "Cheap Steak"/Chopped "Steak". Take a pound of hamburger/ground beef, shape it kinda like a loaf, put in in the oven for about 20 min. until it's done. Top with sauteed onion, and mushrooms... if you use a skillet to oven roast it in, you can use the beef juices to sautee the onion, and mushrooms, add a little red wine, red wine vinegar, or balsamic vinegar as they caramelize, a pat of butter... dayum! If ya wanna get fancy you can put chopped onion, and parsley and seasonings in the meat, but that takes more time... bah! Bachelor food FTW! (Serve with bacon, and then go punch a raw vegan fetus in the crotch! for jeebus.)

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        • #5
          ooh, yes I almost forgot to add I put chopped bacon in my crustless quiche too.

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          • #6
            Originally posted by DarthFriendly View Post
            "Cheap Steak"/Chopped "Steak". Take a pound of hamburger/ground beef, shape it kinda like a loaf, put in in the oven for about 20 min. until it's done. Top with sauteed onion, and mushrooms... if you use a skillet to oven roast it in, you can use the beef juices to sautee the onion, and mushrooms, add a little red wine, red wine vinegar, or balsamic vinegar as they caramelize, a pat of butter... dayum! If ya wanna get fancy you can put chopped onion, and parsley and seasonings in the meat, but that takes more time... bah! Bachelor food FTW! (Serve with bacon, and then go punch a raw vegan fetus in the crotch! for jeebus.)
            Damn, that chopped steak sounds damn good. Do you put any seasonings in with the beef or just let it go au naturale? Thinking about making this for some lunches for next week. Could make mini versions of this as well.
            Georgette

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            • #7
              I make a quiche, except I take bacon and make it a lattice bottom crust and with the eggs I through in brocolli, spinach, shrooms and onions with cheese, S&P and sometimes a dash of nutmeg.
              Georgette

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              • #8
                Originally posted by geostump View Post
                Damn, that chopped steak sounds damn good. Do you put any seasonings in with the beef or just let it go au naturale? Thinking about making this for some lunches for next week. Could make mini versions of this as well.
                generally I don't season it much, why bother, the caramelized onion is pretty good enough, but when I do I usually just shake on some trader joe's seasoning blend it's like mrs.dash. The idea is that this is quick and easy food. yay. If it were me doing mini versions, I'd make them all at once for convience sake.

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                • #9
                  Originally posted by geostump View Post
                  I make a quiche, except I take bacon and make it a lattice bottom crust and with the eggs I through in brocolli, spinach, shrooms and onions with cheese, S&P and sometimes a dash of nutmeg.
                  Oooh good idea! I love the lattice bottom bacon crust! WOW!
                  The more I see the less I know for sure.
                  -John Lennon

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                  • #10
                    Lattice bottom bacon crust - I dunno, I'm thinking of things you can cook up before work in the morning, like super quick, super cheap stuff. If I need two cups of coffee in me to make the recipe I don't think it qualifies, even if it's an AWESOME idea don't get me wrong...

                    Meat loaf - I get mixed ground pork and beef and season with a ton of garlic, one egg, chili powder, salt and pepper. You can add other stuff but not too much, please, sir. Bake in a loaf pan till barely 250 with a meat thermometer, remove and let cool. Serve with vegetable-type things you have left over in the fridge.
                    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

                    Comment


                    • #11
                      I get a whole 4lb-ish chicken from Trader Joe's for $6-7 and roast it like this: My Favorite Simple Roast Chicken Recipe at Epicurious.com It's SO easy and so tasty and only uses salt, pepper, and thyme. I actually made this tonight, with a side of sauteed yellow squash w/chopped bacon.

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                      • #12
                        Grab a beef brisket ( $2.18 per LB here this morning ), put it in a crock pot fat side up, throw italian dressing ( I use powder) on it and put whatever veggies you like in. Throw a half inch of water in the bottom of the pot and cook on medium heat till its as tender as you want it to be. You cant really mess it up and with the high fat content its good even without italian dressing. I got a 10lb brisket that is cooking right now with carrots, onion and asparagus. Should last me a few days :-)

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                        • #13
                          Tfarney, the quiches reheat very well. It could serve you breakfast all week.
                          My fav quiche is cauliflower, swiss cheese, and french fried onion rings. Might have to learn a substitute for that as thay are coated with, I'm assuming wheat flower.
                          you just cook the cauliflower to done, then place in bottom of pan, put swisscheese & onions over it, and pour in egg/cream mixture. Done when a knife comes out clean. LOVE, love, love this stuff.

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                          • #14
                            Costco $5 whole chicken, pre-baked to perfection

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