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  • #61
    canned pumpkin

    really? that exists? Why, is it sweetened or something? We just get fresh pumpkins here.

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    • #62
      Originally posted by Danielfire View Post
      canned pumpkin

      really? that exists? Why, is it sweetened or something? We just get fresh pumpkins here.
      Yup. It comes as a very thick, smooth puree. You can get it straight-up plain, or doctored and ready for pumpkin pie, and both in two different sizes of can (15 oz and 28 oz, I believe). Of course we also have train-loads of fresh pumpkin, what with Halloween and all, but most folks grab the Libby's (brand name) can to make pie with for another big American holiday - Thanksgiving.

      Pumpkin is huge here - used in ice cream, pie, muffins, custard, dessert bread, in the cream filling for a jelly roll, soup... and new recipes are being introduced every holiday.

      Obviously the grainy stuff isn't Primal. I myself am doing fine now, but come this Thanksgiving, which will be my first Turkey Day on the Primal, I am going to have a problem... pumpkin desserts are so my thing.
      Last edited by Crabbcakes; 06-23-2012, 08:13 AM.
      I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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      • #63
        Pumpkin is only available fresh here in the fall, and it takes a while to cook and puree it (but you can freeze or can it yourself in that case). I use the canned stuff a lot of the year in both desserts and things like curries. It's just cooked, pureed pumpkin--I don't buy the pie filling, just the plain stuff. I can also get butternut squash and sweet potato in cans, which is handy for making a lot of recipes that call for pureed stuff.
        “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

        Owly's Journal

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        • #64
          Libby's isnt that great. It says 100% pumpkin but upon writing to the company, they cannot guarantee there are no additives. Their cans are nit bpa free either. Farmers Market brand is both of those though.
          Don't let anybody tell you, "You can't" just because they can't.

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          • #65
            Originally posted by GeorgiaPeach View Post
            Libby's isnt that great. It says 100% pumpkin but upon writing to the company, they cannot guarantee there are no additives. Their cans are nit bpa free either. Farmers Market brand is both of those though.
            The Farmers Market is my preferred brand too.
            “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

            Owly's Journal

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            • #66
              Originally posted by GeorgiaPeach View Post
              It says 100% pumpkin but upon writing to the company, they cannot guarantee there are no additives.
              Last I read, I think it was the Wall Street Journal because that is our house newspaper, it wasn't 100% PUMPKIN, it was 51% pumpkin and 49% SQUASH. Materially, that doesn't bother me, because I like both pumpkin and squash and both are good foods. There is no getting around the fact the Libby's, for better or for worse, does sell a lot of pumpkin...

              I prefer, actually, to bake my own. There is a punkin' I like a lot: the cheese pumpkin. Looks beige-y and flat, like it got sat on. Still big, though. New Jersey farmstands always recommended them for pie.
              I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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              • #67
                Hey Nic - just a thought.

                Are you really that pressed for time all 7 days of the week?? You know, because there is such a thing as cooking big hunks o' land beasts ahead of time and tearing off what you might need just for that night's dinner. You would be surprised how far a pork butt or two goes in the week with just a couple of minutes of checking the fridge for veg to add on, or even a sauce to drown it in, on the different days of the week.

                Roasting a pork butt is child's play. In its simplest fashion, rub it down with salt and pepper and plop on a roasting pan in a low oven for a few hours. You can't do this when your shoes are looking and smelling better by the minute for sheer hunger, but you can if you are home for a several hour stretch. It takes no looking after besides not totally forgetting it.
                I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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                • #68
                  You can put frozen roasts in the crockpot. I've done it often when we had great chunks of cow in the freezer. It's delicious and since our crockpot seems to run hot, its the only way I could leave meat in there all day and not come home to shoe-leather stew. Frozen chicken, too. Slow-cooker meat makes a great addition to curries, taco salad, stir fries, etc.
                  This post and its contents in no way constitutes professional advice or a binding contract between a professional food scientist and the reader. This post is for entertainment purposes only; do not attempt.

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                  • #69
                    Originally posted by fitmom View Post
                    You can put frozen roasts in the crockpot.
                    Here's my question; can I leave food in a crock pot for 10+ hours? I'm away from home at least that much every day. I do most of my cooking at the gym, and before you say "Cook at the gym!" you should know that when I plug in a crockpot there it's like a f'ing beacon and the idiots that work for me will eat all the ingredients before they have a chance to thaw.
                    I've got of one them journal thingies. One Night At McCool's

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                    • #70
                      here are some:

                      3 minute breakfast


                      Easy/Delish Taco Salad

                      French Toast in a cup


                      Other recipes on my blog if you're interested. Many quick/easy ones. Happy cooking!
                      FaceBook: PaleoMusings

                      We get one shot at life, let's make it amazing

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                      • #71
                        Originally posted by NicMcCool View Post
                        Here's my question; can I leave food in a crock pot for 10+ hours?
                        Yes, you can. My crock has settings for 4 or 6 hours (on a higher temp), and then 8 or 10 hours (on a lower temp), and is extra roomy. My crock pot is a number of years old. The newer ones even have programmable times - it switches to "warm" after the cook phase is done. I haven't tried that yet just because my old huge one still works and I don't have a reason to go buy another.

                        That was a good suggestion from fitmom.
                        I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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                        • #72
                          Originally posted by Dr. Bork Bork View Post
                          Frittatas are so easy to make (and the wifey will be super impressed). Chop up some bacon and toss in a pan, have it render out some of the deliciousness over low heat. Meanwhile, chop up some veggies-- bell pepper, green onion, and mushrooms usually make an appearance in my frittata. Cook veggies in bacon fat with bacon over medium heat. Meanwhile, beat up a dozen (12) eggs with cream or coconut milk and a little pepper & tarragon. Pour into pan with bacon & veggies. Allow to sit on burner until the eggs start solidifying. When that happens, open your oven and throw under the broiler for about 8 mins. Carefully pull out, cut like a pie, and serve with salsa and other favorite fixins (homemade guacamole, cheese, etc)
                          It's perfect to pull together on a Saturday morning. Make a point to get up early (before the wife) and cook it. See if it doesn't get you some serious attention
                          since i discovered these, have not missed a day. it is my breakfast, never disappoints. I have never made one with an entire dozen. when I just read this, i may have wet myself!

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                          • #73
                            “The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris

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                            • #74
                              awesome ! but it needs onions, for sure ! I really bet the dog would not really care either way!LOL!

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                              • #75
                                I just thought of one - BEER CAN CHICKEN

                                I know beer ain't primal, but you can use other liquids like tea. Isn't hard - rub thawed chicken inside and out with your favorite rub. Open can, drink half. Ermmm, place can up chicken's butt. Go and put chicken on the grill - somewhere NOT on top of the hottest coals, dude. Between the beer can and two chicken legs, you have a tripod that holds the chicken upright on the grate. Close grill.

                                Go shower and do whatever for an hour to 90 minutes and come back and eat.
                                I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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