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I spend my weekends stockpiling like a squirrel, so that during the week I can just grab soups, stews, braises from the fridge or freezer and nuke them. An hour or so of cooking for a soup that yields 4 servings averages at about 15 minutes (+ microwave reheating) per serve.
"Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen
The most time-efficient way to cook primally is to buy a large crockpot (at least 6 quarts), and cook 4 or 5 lb pot roasts on Sunday mornings with whatever veg included - you'll get half a dozen cheap and tasty meals that you can take with you and reheat anywhere.
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1 small onion, diced finely
1 teaspoon ground black pepper
3 tablespoons bacon grease (for frying)
1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.
Spicy Chicken Koftas
1 lb skinless boneless chicken
2 cloves garlic
2 tbsp ginger
4 tsp garam masala
pinch of turmeric
4 tbsp chopped cilantro
half a green bell pepper
2 fresh green chillis, seeded (optional)
one quarter small onion
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.