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April Primal/Paleo/Grain-free thread! - Page 7

post #121 of 177
Thread Starter 
Quote:
Originally Posted by crunchy_mama View Post

We had meatza here last night- yummy and easy! !
How do you do your meatza? Any tips?
post #122 of 177
Oh that's sounds yummy crunchy I've never done the meat crust before. I like ground turkey do you just make like a meatloaf thing and press in the pan?
post #123 of 177
Well, Friday is "leftover night", since I do my shopping Saturday mornings... so this week I have an uncooked pork roast in the fridge. So I'm going to butterfly it, blend some cream cheese with the fresh herbs in the fridge, add a little spice, and sautee up the chard with some garlic and stuff all that inside the roast, roll it up and cook it for dinner. I think the only veggie that's left from last week is the asparagus, so that's what's for dinner tonight, unless I decide to raid the freezer.
post #124 of 177
Thread Starter 
Quote:
Originally Posted by cristeen View Post
Well, Friday is "leftover night", since I do my shopping Saturday mornings... so this week I have an uncooked pork roast in the fridge. So I'm going to butterfly it, blend some cream cheese with the fresh herbs in the fridge, add a little spice, and sautee up the chard with some garlic and stuff all that inside the roast, roll it up and cook it for dinner. I think the only veggie that's left from last week is the asparagus, so that's what's for dinner tonight, unless I decide to raid the freezer.
You have just inspired me! That sounds so delicious!!!
post #125 of 177
anyone have any good pork loin recipes? i have two little ones. i think they are called center cut? i am brand new to pork. i never ate it growing up, other than bacon.
post #126 of 177
Thread Starter 
Quote:
Originally Posted by geekgolightly View Post
anyone have any good pork loin recipes? i have two little ones. i think they are called center cut? i am brand new to pork. i never ate it growing up, other than bacon.
Most people overcook pork, but remember that as long as the juices run clear it's done, even if it has a faint pinkish hue. Bone in pork often has that hue when done, but most pork cooked to the right temp will still have a faint pink bit. Or use your meat thermometer.

My fave sauce is a pan sauce with white wine to deglace, let it reduce, add tarragon, some oyster sauce, dijon mustard and grainy mustard. Whisk and remove from heat and whisk in sour cream. Salt and pepper and serve. YUM!!!
post #127 of 177
I agree that it should still be pink. Cook it to an internal temp of about 140-145 and then let it rest covered and it should come up 5-10 degrees.

I start it in the oven at 450, but only for about 10 min. and then low and slow (temp below 250)

yum (mine's in the oven for a party tomorrow)
post #128 of 177
Quote:
Originally Posted by lil_earthmomma View Post
You have just inspired me! That sounds so delicious!!!
It was excellent!

We didn't wind up eating the asparagus - I found a long neglected bag of sweet potatoes while cleaning up - half were rotten and the other half were in desperate need of being eaten, so I fried them up in CO. Little boy actually ate a piece that way. Last time I gave him sweet potato (baked) he spat it out.

As for the question on how to cook pork - consider it like you would a boneless/skinless chicken breast. It needs to be done, but if you overcook it, it's going to be dry as a bone. This is one reason why I really like any cut with plenty of fat, or any cut with a bone. It makes it easier to not overcook them. I also really recommend cooking it in a slow oven - CI did an article in a recent issue on why cooking low and slow turns out a different article than cooking hot when you're aiming for the same internal temperature on both. It was very interesting. But basically the upshot is that in a low and slow oven, even if it's technically "overcooked", it won't be tough and dry like it would if it was the same "overcooked" in a high heat oven.
post #129 of 177
my meatza is super easy- ground meat- pork usually and add italian type spices- espcially lots of fennel- smooth it out like a big patty cook and top as usual!
post #130 of 177
Okay ladies. What can you tell me about healthy eating on the road??

DH and I are planning a trip for the first week of June. We'll be spending roughly 4 days with family/friends, so we'll have "real food" then, but that leaves about 6 days where we'll be on our own. Neither of us is crazy about eating out so often. I suggested we look into hotels with a kitchenette, although I don't know how realistic that is.

What else can we do to get as many wholesome foods as we can? (we're flying and then renting a car)
post #131 of 177
another idea for making meatzza:
Meatzza burgers! I find its easier to make patties out of 1lb gr beef mixed with 1lb gr pork + italian spices and fennel and s&p. Put in the oven on broil for a few minutes until just cooked. Then top with tomato paste + toppings of choice and broil again for another couple minutes until just crispy on top. mmmmmmmm!
At least for me, its a little bit less messy to eat this way.
post #132 of 177
Quote:
Originally Posted by OvenSeeksBun View Post
Okay ladies. What can you tell me about healthy eating on the road??
Honestly, we eat a lot of breakfasts when we're away from home. Omelets with all the fixins are what I usually go for. Just don't order an omelet at IHOP, they put pancake batter in them. Eggs Benedict hold the muffin is another fave - you can have them use your hashbrowns as the base instead.

For other options, ethnic cuisine is the easiest to deal with usually (Mex, Asian), or a steakhouse/grill.
post #133 of 177
Thread Starter 
Quote:
Originally Posted by Sieren View Post
another idea for making meatzza:
Meatzza burgers! I find its easier to make patties out of 1lb gr beef mixed with 1lb gr pork + italian spices and fennel and s&p. Put in the oven on broil for a few minutes until just cooked. Then top with tomato paste + toppings of choice and broil again for another couple minutes until just crispy on top. mmmmmmmm!
At least for me, its a little bit less messy to eat this way.
This is genius! I will definitely be doing it like this, the littles will love having their own pizza!!!
post #134 of 177
Ok, ladies. I could use some ideas here. We have company coming for dinner on Saturday, and according to what he told DH, no eggs and no cream... but he loves veggies.

This week's CSA box is going to be a little light - a couple bunches of bitter greens, a couple bunches of carrots, spring onions, green garlic, potatoes and radishes. We're kinda between seasons right now.

So I'm at a loss of what to make for him (at least 3 dishes for dinner + dessert). I could easily do a roast of some sort, with potatoes on the side, and even a green salad, or roast up a pile of veg. Simple enough. But what do I serve for dessert that I can eat (at least part of) that doesn't have eggs or dairy in it?
post #135 of 177
for desserts one idea is little cups like peppermint or pb cups or homemade candy bars? I have made homemade almond joy and pb cups and we loved those, want to try the peppermint but have to find the extract. I have made sweetened w/ honey and unsweet chocolate- I know there are a few dif sites w/ recipes but I cannot think of the addresses right now and our bookmarks got wiped out w/ the last reboot-

Or how about poached pears w/ some kind of sauce or chocolate dipped strawberries. Replacing the milk is the easy part as coco milk works well.
post #136 of 177
I just learned about making chocolate mousse using = parts chocolate and water! Check this out!
post #137 of 177
Quote:
Originally Posted by cristeen View Post
But what do I serve for dessert that I can eat (at least part of) that doesn't have eggs or dairy in it?
I just made this avocado/chocolate mousse and it is YUMMY. Very rich.

I may have gotten the link from this thread?? Ah, mommy brain strikes again.
post #138 of 177
Well i made lemon panna cotta wiht coconut milk instead of milk with raspberry sauce based on the cooks illustrated recipe and it was SO good.
post #139 of 177
I'm making maple egg custard tonight, but I'm adding cocoa powder. Can't wait! I think I also want to make a ricotta cake this weekend from Moosewood that has no grain in, and has a yogurt and fruit topping.

Dinner though is Shepherd's pie. I used arrowroot to thicken up the gravy instead of cornstarch.
post #140 of 177
Quote:
Originally Posted by 425lisamarie View Post
Well i made lemon panna cotta wiht coconut milk instead of milk with raspberry sauce based on the cooks illustrated recipe and it was SO good.
Is it this one? Did you use something in place of the sugar? I'd love to get more details on your recipe--sounds delish!!

Quote:
Lemon Panna Cotta with Limoncello Raspberries

1cup whole milk
2 3/4teaspoons gelatin
3cups heavy cream
2inch piece vanilla bean , slit lengthwise with paring knife (or substitute 2 teaspoons extract)
4pieces lemon zest (about 2 inches long by 1/2 inch wide), cut into julienne strips
1/4cup fresh lemon juice from 2 medium lemons
6tablespoons granulated sugar
Pinch table salt

Instruction
Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream. Place pod in cream along with seeds, add julienne lemon peel, and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet . Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1 1/2 minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute. Stirring constantly, slowly pour cream mixture into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to consistency of eggnog and mixture registers 50 degrees on instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, stir in lemon juice, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
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