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  • #61
    The BLAT: Bacon, avocado, and tomato, wrapped up in romaine lettuce. A little messy because the avocado is slippery, but delicious.
    I also like to make a two-second salad out of cut-up avocado and roma tomatoes to go with scrambled eggs.

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    • #62
      My wife and I just made a wonderful meal. It was a quiche-like meal made in a pie tin.

      We mixed together (in a bowl) 4 eggs, about a half cup of milk, about a cup of cheese (shredded), a dash of red pepper, about 200g of shredded yam, and about 200g of 1/4" cubes of ham, and about 100g of finely diced onion. As an after thought, we cooked broccoli on the side but we could have added it to the mix as well. After everything was mixed well together, we spooned it into a 12" buttered quiche pan. Ours is ceramic, not tin, but I am guessing tin would work.

      We cooked (baked) it in the oven for 30-40 mins at 425F. It was delish!

      Last edited by PBNewby; 02-10-2013, 08:04 AM. Reason: added cooking temperature.
      Began Primal Living: 25 Sep 2012
      Starting Weight: 82kg (180 lbs) - Lost 30 lbs since going Primal!

      "I do not eat enough carbs to justify eating low-fat."
      "Have some bread with your bread, pasta, bread, and HFCS." - Unicorn
      "I also walk my dog twice a day now instead of paying someone else to do it." - IronGirl
      "Tell me you're not weak minded enough to be outsmarted by a donut?" - not on the rug


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      • #63
        Glad to see I'm not the only one who looks in the fridge and then randomly combines stuff in a pan...
        Last night was.....Diced turkey shallow fried(stir fried) at high temp in Ghee with a little salt and pepper. Then I chucked in some chopped Carrots, diced Mushrooms, diced Olives, shallots, a whole onion and half a courgette.....did think about throwing in some chillies but wasn't in a spicy mood...Left that to fry for a while and added in some full fat coconut milk to simmer.....it was a bit wet so added in some pre-soaked white rice to take up the moisture......ended up lovely..Served with a side salad..

        Beef stroganoff tonight from the recipe on here......my wok seems to see action pretty much every night at the moment

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        • #64
          I wanted to change up salmon a little bit, and I've noticed that some recipes use sweet tastes with it. I sauteed a sliced apple and a sliced onion together in butter. Just a smidge of salt to help sweat out the moisture. Let them saute together until totally caramelized; lowered the heat and let them get even gooeyer. Topped the salmon with the mixture. Now I understand sweet + salmon. Yum.
          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

          B*tch-lite

          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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          • #65
            Some passata, coconut milk and tinned salmon. Doesn't sound appealing and it looks even worse, bit ti taste pretty damn good.

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            • #66
              Threw together an oriental-ish salad, really nice: blanched bean sprouts and kale greens, yellow peppers, cucumbers and grated carrot. Dressed with sesame oil and soy sauce (or your Primal sub for soy). Very refreshing. Next day threw in leftover chicken in the leftover salas.
              My Journal: http://www.marksdailyapple.com/forum/thread57916.html
              When I let go of what I am, I become what I might be.

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              • #67
                Originally posted by JoanieL View Post
                Cream cheese or soft goat cheese in scrambled eggs. Put the cheese in the hot pan after any veggies you've sauteed and before the beaten eggs. If no veggies, then before the beaten eggs. Let it melt a bit. Add eggs. Cook as you normally would. Creamy delicious goodness.

                I purchased cocoa (thank you Dr. Bork Bork) today and already have cayenne pepper, so I may try hot cocoa with cayenne pepper tonight. Chili later in the week fersure.

                Nom Nom Nom, I love soft cheese with my eggs.... I also add Sour Cream to my scrambled eggs with a sliced up freshly roasted green chile!!!!

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                • #68
                  And this isn't a recipe, but I like to add a bit of egg whites/egg beaters into the food processor when im making cauliflower mash. Just a bit or it'll come out runny!
                  When I can, I add coconut milk. I will try egg whites though, normally I sue them with fruit. I use a dash of mustard and chipotle for seasoning on my cali-mash.

                  My parents loved green beans scrambled with eggs, kindda a combination of the two recipes above.
                  My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                  When I let go of what I am, I become what I might be.

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                  • #69
                    Originally posted by Narcolepticjenn View Post
                    The BLAT: Bacon, avocado, and tomato, wrapped up in romaine lettuce. A little messy because the avocado is slippery, but delicious.
                    I also like to make a two-second salad out of cut-up avocado and roma tomatoes to go with scrambled eggs.
                    HAHAHAHA... I eat a BLOAT, Bacon, Lettuce, Onion, Avacado and Tomato! I like to use Romaine for some more crunch and Butter lettuce to wrap it in!

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                    • #70
                      Puppy meatloaf

                      I feed my dog a raw egg, raw burger and pumpkin puree. If I add some chopped sauteed onions and garlic, a bit of Worcestershire sauce, some spices and top with cheese, bacon and hot sauce, bake at 350 degrees Fahrenheit for 45 minutes, I think that would make a nice primal meatloaf.

                      I'll let you know how it goes!

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                      • #71
                        since you have just got some NZ beef Joanie how about steak and mushrooms with blue cheese sauce. fry up the steak medium rare. you can do it with pieces of steak too. even add in some chopped kidneys. when the meat is almost cooked to how you like it, add in a bit more butter and some sliced mushrooms. when the mushrooms are cooked, crumble in some blue cheese and add some cultured cream. melt to make sauce, add a bit of salt and pepper, and you will have steak, mushrooms and blue cheese sauce all in the fry pan ready to eat. i have done the same sort of thing with chicken breasts and mushrooms and brie and cultured cream. i think from memory i put in some garlic poss and def some wild thyme with the chicken.

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                        • #72
                          Your mention of mushrooms, Seaweed, reminded me of this non-recipe. I learned it from my Mom, who cooked primal before there was a name for it.

                          These mushrooms are great on steak and burgers! My youngest daughter will cook up a batch and just eat them out of the pan!

                          A bunch of sliced mushrooms
                          Garlic
                          Lard or butter for sautéing
                          Coconut aminos (Mom used soy sauce, I don't think she'd ever heard of coconut aminos) (or you can use tamari)
                          Worchestershire sauce
                          White wine
                          Salt and pepper to taste

                          Sauté the garlic and mushrooms together for a couple minutes. Add a few gloops of coconut aminos and white wine, and one gloop of Worchestershire sauce. Add enough of the liquids so its kind of soupy. If you're not sure you have enough liquid, add more white wine.

                          Simmer until the liquids are almost reduced and the juice that's left is thick.

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                          • #73
                            At the supermarket today, I eyed the "Mediterranean Bar", which I usually avoid because I hate hate hate olives. However, I saw they had roasted garlic cloves in olive oil, so I put a good cup or so of those in a container... along with two artichoke hearts in olive oil and herbs... and a few pieces of roasted red peppers (also in olive oil, of course!).

                            I put it all in a blender with some of my own garlic-infused olive oil, salt, and pepper. Now I have a nice dip that I can't wait to have with some veggies... or by the spoonful...!
                            >> Current Stats: 90% Primal / 143 lbs / ~25% BF
                            >> Goal (by 1 Jan 2014): 90% Primal / 135-ish pounds / 20-22% BF

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                            >> Check out my super-exciting journal by clicking these words.

                            Weight does NOT equal health -- ditch the scale, don't be a slave to it!

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                            • #74
                              I like to take dried dates, stuff them with a cube of cold kerrygold butter and eat them for dessert - I swear they taste just like chocolate chip cookie dough!
                              Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

                              http://www.krispin.com/lectin.html

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                              • #75
                                Sea, the first thing I made was to cook the steak London Broil style, then sliced it against the grain, and covered it with a mushroom/butter/lemon sauce. It was as good as I remembered from when my father used to cook it that way, and I didn't even set my broiler on fire (he did that often).

                                Blue cheese sounds awesome, and I'll pick some up next time I go shopping.
                                "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                                B*tch-lite

                                Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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