Quote:
Originally Posted by amyjeans 
Recipes:
Homemade bbq sauce
2 cups good ketchup (organic)
1/2 cup honey
1 tbsp black pepper
1 capful of liquid smoke
mix together on stovetop until warmed through- then toss with your favorite meat! store for 1 week
Homemade Mayonnase
6 eggyolks
juice of 1 whole lemon
2 tbsp yellow mustard
2 tbsp vinegar
1 tsp salt and pepper
2 tbsp sugar (we use raw)
3 cups oil (we use canola)
place all ingredients *accept oil* into a food processor. Start machine running and then drizzle slowly the oil through the top of the lid (with the little hole in the top)
let it run until all the oil is mixed in.
It keeps for about 3-4 days in the fridge
Save the egg whites for coconut macaroons!
Coconut Macaroons:
makes about 40 cookies.
6 egg whites
2 cups raw sugar
5 cups raw unsweetened coconut
2 tsp real vanilla
Preheat oven to 350.
Using a mixer- whip eggwhites until soft and fluffy (not dry), add sugar and vanilla until mixed thoroughly.
remove from mixer and stir in coconut.
grease lightly some cookie sheets.
Wet hands and form into golfballs (don't flatten!) re-wet your hands often.
place on cookie sheet and cook for about 12-15 minutes, or until tops are light golden.
cool and eat!
ALSO-
best burgers:
1 lb ground beef
1 can tomato paste
2 tbsp yellow mustard
6-7 leaves of greens (any type)
1 onion
salt and pepper
in a food processor- puree the greens and onion
mix with meat and all other ingredients
form into patties and fry or grill or broil.
The kids eat about 3 burgers each and dip into mayo or ketchup.
I chop mine up and put over a salad with mayo and Franks hot sauce!  |
EGG CUSTARDS
Quote:
Originally Posted by cristeen For each 1 c custard you need 2 eggs, 1/2 c dairy (I go heavy cream usually), 1 Tbsp honey (or whatever sweetener you like), and flavorings. I have 10 1 c ramekins, so I can make a (work) week's worth of custards for the two of us in one go. They stack in the fridge. I put 5 ramekins in a half-sheet cake pan, drop a handful of berries or nuts in the bottom of each, then evenly distribute the egg mixture between them. Fill the sheet pan with water about halfway up the ramekins and pop in a 300F oven for 60 minutes. By changing extracts, spices, berries, nuts, you can keep it interesting week to week.
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Low Carb Jambalaya Recipe
Low Carb Jambalaya Recipe
http://www.grouprecipes.com/32013/lo...jambalaya.html
This is so yummy I love jambalaya with rice however this helps me get more veggies. My husband loves this with corn bread. You adjust the heat in this dish! 12g carb and 4g fiber
Prep:20m Cook:40m Servings:6
Ingredients
12 oz andouille sausage sliced 1/2 in thick.
1/4 cup olive oil
1 1/3 cup chopped onion
2 cloves of garlic crushed
1 lg green pepper diced
1 can (14 1/2 oz) dice tomatoes with liquid (you can get with chilies for more heat)
1 cup chicken broth
1 tsp dried thyme
1 large head of cauliflower
2 cups shelled , devained, med. shrimp
Salt and Pepper
Tabasco
Directions
1. In a large pot start browning sausage in olive oil.
2. While browning sausage put cauliflower through food processer on shred.
3. When sausage is lightly golden add onion, garlic, and green pepper.
4. Saute veggies until onion is translucent.
5. Add tomatoes, broth, thyme, and bring to simmer. Simmer for 20 minutes uncovered.
6. Add the cauliflower and simmer for another 15 minutes until tender.
7. Add shrimp and simmer for 5 minutes or so just long enought to cook the shrimp.
8. Add salt and pepper and tabasco to taste. Serve.
http://denver.yourhub.com/Longmont/B...og~435499.aspxYou Won't Believe it's Cauliflower Pizza Crust
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley
pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese
Preheat oven to 450 degrees farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.
Notes:
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.
I can't believe they're cauliflower breadsticks!
1 cup cooked, riced cauliflower
1 egg
1 c + shredded mozzarella cheese
garlic salt
Preheat oven to 350 degrees Fahrenheit.
In a greased 9X3 loaf pan, press about 1-1/2" deep cauliflower pizza dough. If any is left, use for pizza.
Bake at 350 for 20-30 minutes, or until set. With a spatula loosen the dough around the edges and remove the square of dough to a greased cookie sheet.
With a pizza cutter, slice strips through the set dough. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese. Bake at 450 degrees until the top browns.
Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.
Serve with marinara sauce (optional).
Quote:
Originally Posted by FairyRae I emailed this recipe to MDA in hopes of winning a primal cookbook when it comes out (I'm totally buying one if I can't win one  ). Anyway, I think it's an awesome and WAY easy sub for traditional breakfast cereal. And you can make it in just a couple of minutes... Instant Primal 'Cereal'
Makes approx. 6 servings
Ingredients:
1 cup mixed nuts and seeds (I use a blend of raw almonds, walnuts, brazil nuts, sunflower seeds and pumpkin seeds, but you could use any blend of nuts/seeds.)
1/2 cup raisins (or any other dried fruit--dates, dried apricots, mangoes, cherries, etc.)
2 TBS unsweetend coconut flakes (optional)
pinch of stevia powder (optional)
coconut milk, almond or other nut milk, or cow or goat's milk for serving
Put the nuts, seeds, raisins or other dried fruit, coconut flakes and stevia into a food processor. Process until the mixture is still chunky, but the nuts are well chopped. Scoop approx. 1/3 cup into a bowl, and cover with milk of choice. (I prefer coconut milk thinned with water on mine--goes great w/ the coconut flakes!) Then enjoy!
Store leftovers in a glass jar or plastic bag in the fridge for future use.
For a dessert-style option, add 2 TBS unsweetened cocoa nibs and a pinch of vanilla powder or extract to the batch prior to food processing. (YUM!)
Actually, someone else recently posted another sub for breakfast cereal on the MDA forums--just shredded coconut w/ milk. I've yet to try it, but he said it was really good! |
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