ashleynicole
New member
The title says it all... please share your best recipes! Also tips for staying in track.
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Share your paleo/primal recipes here
- Thread starter ashleynicole
- Start date
Nanci
Alien Lover
Lemon Thyme Bay Scallops
1 pound fresh bay scallops
Salt
Pepper
2 tablespoons butter (divided into two pieces)
1 teaspoon olive oil
2 tablespoons minced shallot
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon chopped thyme
Rinse scallops and pat dry. Sprinkle with salt and pepper.
Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.
Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.
1 pound fresh bay scallops
Salt
Pepper
2 tablespoons butter (divided into two pieces)
1 teaspoon olive oil
2 tablespoons minced shallot
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon chopped thyme
Rinse scallops and pat dry. Sprinkle with salt and pepper.
Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.
Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.
Nanci
Alien Lover
Summerland Mango Salsa *Excellent with grilled fish!
* 3 ripe mango
* 1 red pepper
* 1 orange pepper
* 2 jalapeno peppers
* 1 serrano pepper
* 1 anaheim sweet pepper
* 1 sweet onion
* 6 tomatoes
* 1/2 jicama
* 3 garlic cloves
* Lime juice (3 limes)
* 1 tbsp EVOO
* Cumin
* Salt and pepper
Chop mango, peppers, onion, tomatoes and jicama into small salsa-sized cubes, combine in a large bowl. Mince or press garlic, add to bowl, mix. Squeeze limes over bowl, add EVOO, and mix. Season with cumin, salt and pepper to taste. Add most of chopped cilantro and lightly mix just before serving.
* 3 ripe mango
* 1 red pepper
* 1 orange pepper
* 2 jalapeno peppers
* 1 serrano pepper
* 1 anaheim sweet pepper
* 1 sweet onion
* 6 tomatoes
* 1/2 jicama
* 3 garlic cloves
* Lime juice (3 limes)
* 1 tbsp EVOO
* Cumin
* Salt and pepper
Chop mango, peppers, onion, tomatoes and jicama into small salsa-sized cubes, combine in a large bowl. Mince or press garlic, add to bowl, mix. Squeeze limes over bowl, add EVOO, and mix. Season with cumin, salt and pepper to taste. Add most of chopped cilantro and lightly mix just before serving.
Nanci
Alien Lover
Bison Roast
1 3lb Bison roast ( rib or sholder ), 2.5 inches thick
6 Medium onions, sliced
3 cloves of garlic, minced
1/4 cup red wine
4 oz. Sliced mushrooms
salt and pepper to taste
1/2 tsp crushed rosemary
1/2 tsp crumbled summer savory
Pre heat oven to 275 f . Place potatoes in bottom of 4 quart castiron dutch oven that has a tight fitting lid. Place half of onion slices ( seperated into rings ) in bottom or pot. Add half the garlic. Place roast on this vegetable bed. Salt and pepper well. Place the remaining half of onions and garlic on top of roast. Add the mushrooms. Sprinkle crushed herbs over top of roast. Add the red wine. Cover tightly and place in pre-heated oven. Cook for 4.5 to 5 hours without removing lid.
Let sit for 20 mintutes before serving.
Note: it is very important to cook bison on low temperatures or it could get tough.
1 3lb Bison roast ( rib or sholder ), 2.5 inches thick
6 Medium onions, sliced
3 cloves of garlic, minced
1/4 cup red wine
4 oz. Sliced mushrooms
salt and pepper to taste
1/2 tsp crushed rosemary
1/2 tsp crumbled summer savory
Pre heat oven to 275 f . Place potatoes in bottom of 4 quart castiron dutch oven that has a tight fitting lid. Place half of onion slices ( seperated into rings ) in bottom or pot. Add half the garlic. Place roast on this vegetable bed. Salt and pepper well. Place the remaining half of onions and garlic on top of roast. Add the mushrooms. Sprinkle crushed herbs over top of roast. Add the red wine. Cover tightly and place in pre-heated oven. Cook for 4.5 to 5 hours without removing lid.
Let sit for 20 mintutes before serving.
Note: it is very important to cook bison on low temperatures or it could get tough.
Nanci
Alien Lover
Asparagus with Garlic and Lime
Ingredients
1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste
Directions
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
Ingredients
1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste
Directions
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
Nanci
Alien Lover
Sweet and Salty Trail Mix
* 1/2 cup each raw walnuts, almonds, and pecans
* 1/2 cup each raw pumpkin seeds and sunflower seeds
* 1 tablespoon coconut oil
* 1 tablespoon vanilla
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 teaspoon sea salt
* 1/4 cup or less raw honey
* 1/2 cup chopped dried apricots
* 1/2 cup dried cranberries (sweetened with apple juice)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Roughly chop nuts and mix with seeds, coconut oil, vanilla, cinnamon and nutmeg. Spread on a cookie sheet or rimmed baking pan lined with parchment paper, and sprinkle with half of the salt.
Toast in the oven for 2-5 minutes, stirring occasionally to be sure the nuts and seeds are merely toasted, not burned (keep a watchful eye).
* 1/2 cup each raw walnuts, almonds, and pecans
* 1/2 cup each raw pumpkin seeds and sunflower seeds
* 1 tablespoon coconut oil
* 1 tablespoon vanilla
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 teaspoon sea salt
* 1/4 cup or less raw honey
* 1/2 cup chopped dried apricots
* 1/2 cup dried cranberries (sweetened with apple juice)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Roughly chop nuts and mix with seeds, coconut oil, vanilla, cinnamon and nutmeg. Spread on a cookie sheet or rimmed baking pan lined with parchment paper, and sprinkle with half of the salt.
Toast in the oven for 2-5 minutes, stirring occasionally to be sure the nuts and seeds are merely toasted, not burned (keep a watchful eye).
Nanci
Alien Lover
Cube Steak with Mushroom Sauce (Excellent with Bison!!!)
Ingredients:
4 cube steaks
1 tablespoon olive or vegetable oil
2 tablespoons butter or margarine
1/4 pound fresh mushrooms, quartered
1 tablespoon Dijon mustard
1/2 cup beef broth or water
Salt and pepper to taste
Chopped parsley (for garnish)
Turn this recipe into a puzzle! [click]
Directions:
Place cube steaks between sheets of wax paper or plastic wrap. Using flat side of mallet, pound meat until about double in size. Heat oil and 1 tablespoon of the butter in wide frying pan. Add steaks and brown quickly on both sides. Place browned steaks on warm serving dish and keep warm.
Add remaining butter to pan. Add mushrooms and cook quickly over high heat until browned. Pour over steaks on platter. By this time, steaks may have "wept" juices on to the plate. Drain them into frying pan and heat to boiling. Whisk in the mustard and broth and drippings. Boil hard over high heat; scraping up brownings, until juices are reduced to shiny glaze. Pour over steak and mushrooms; add salt, pepper, and garnish.
Ingredients:
4 cube steaks
1 tablespoon olive or vegetable oil
2 tablespoons butter or margarine
1/4 pound fresh mushrooms, quartered
1 tablespoon Dijon mustard
1/2 cup beef broth or water
Salt and pepper to taste
Chopped parsley (for garnish)
Turn this recipe into a puzzle! [click]
Directions:
Place cube steaks between sheets of wax paper or plastic wrap. Using flat side of mallet, pound meat until about double in size. Heat oil and 1 tablespoon of the butter in wide frying pan. Add steaks and brown quickly on both sides. Place browned steaks on warm serving dish and keep warm.
Add remaining butter to pan. Add mushrooms and cook quickly over high heat until browned. Pour over steaks on platter. By this time, steaks may have "wept" juices on to the plate. Drain them into frying pan and heat to boiling. Whisk in the mustard and broth and drippings. Boil hard over high heat; scraping up brownings, until juices are reduced to shiny glaze. Pour over steak and mushrooms; add salt, pepper, and garnish.
ashleynicole
New member
I just started... today! But like anything I do I've been researching it for some time. I've made a lot of dietary modifications but had a wake-up call with my doctor in regards to pcos and it appears this diet will help. Also my husband and I both suffer from gerd and he has ibs and gluten sensitivity so we've made changes but haven't been consistent. Now its time to get serious about it though for our health and wellbeing!
Walter Smith
CRAZY BOUT' CORNS !!
These three sound DELICIOUS, especially the Bay Scallops !!!
I absolutely LOVE Scallops !!!
I'm gussing the Cube Steak with Mushroon Sauce would also be excellent using Venison Cube Steak. Venison is a staple here in NE Alabama.....LOL
I'm gonna have to try these, Thanks for posting them Nanci !!
Walter
:crazy02:BOUT' CORNS !!
HVani
New member
These are some of my favorites:
Chocolate Chia Pudding
Squash Soup. I used butternut squash instead of banana squash and it came out really good
Paleo Crab Cakes- These are soooo good!
Bacon Brussels Slaw
Chocolate Chia Pudding
Squash Soup. I used butternut squash instead of banana squash and it came out really good
Paleo Crab Cakes- These are soooo good!
Bacon Brussels Slaw
Walter Smith
CRAZY BOUT' CORNS !!
Yeah, I am more partial to the large sea scallops and would use those. I don't have a publix close here, but there is the fish market here where I can get fresh seafood.
The only thing about getting seafood here is, it's high !! :awcrap:
Being born and raised in Southeast Louisiana and being able to get seafood cheap and some right off the boat, it's hard to bring myself to pay the prices they have here, but will do it every once in a while.
When Diane and I make a trip back home to visit, we always bring a couple ice chests and haul shrimp (and other foods we can't find up here) back home with us. :licklips:
Walter
:crazy02:BOUT' CORNS !!
ashleynicole
New member
Mmmmm thank you all for sharing. I've been keeping it simple to start. Today I had an omlet with spinach bacon onions and peppers. Last night I had baked salmon with sauteed squash and zuchini.
The great part is I don't have to count calories... and when im hungry I get to eat!
The great part is I don't have to count calories... and when im hungry I get to eat!