So I thought since I’ve been taking all these lovely pictures of homemade meals recently, I should probably post them, hmm? Below are three Paleo meals I’ve made from scratch at home. Paleo, Primal, and really any good food will take some time to prepare and cook, but it’s always worth it!
1 yellow onion, minced
1 organic carrot, shredded
2 organic cage-free eggs (pastured would be even better, but those are hard to find even at farmer’s markets in the middle of a Maine winter!)
4 organic garlic cloves, minced
1 1/4 cups blanched almond flour
2 6-oz containers of Maine crabmeat (or whatever you have locally)
2 tbsp bacon fat (for frying)
3/4 tsp white pepper
3/4 tsp black pepper
1 1/2 tbsp dried dill weed
1/2 tsp yellow curry powder
1 tsp salt
2 tsp organic smoked chipotle seasoning
Directions: Mix all ingredients except for bacon fat together in a bowl. Put bacon fat in large pan on stovetop set at med-high to high heat. Form balls the size of kiwi fruits and place into pan. Flatten gently with a spatula; let each side cook for 8-10 minutes, or until golden brown and cooked through.
Paleo pork ribs with homemade BBQ sauce, cauliflower and turnip mash, and roasted asparagus:
2 one-half pound servings of organic farmer’s market pork ribs
1 bag frozen Trader Joe’s asparagus
1/2 bag frozen cauliflower
1/4 bag frozen turnips
Directions: Rub spices of choice on room-temperature pork ribs (I used curry, smoked chipotle, garlic powder, salt, and cayenne and chili powders). Place meat in a baking dish in a 350-degree oven for 2 hours.
Using whatever you have on hand for BBQ sauce (I made mine out of some prepared sauces and smoky spices, along with cocktail sauce, but utimately whatever you like will be fine), apply liberally with a brush to the meat after it’s been in the oven for 1 hour. Let continue to cook.
When 20 minutes remain, place asparagus on a cookie sheet and sprinkle with olive oil, salt, and pepper. Place in oven and let cook for remainder of time with meat.
For mash, boil cauliflower and turnips until nice and soft. Drain and mash with a potato masher, adding butter, salt, garlic powder, and pepper to taste.
Enjoy, and don’t forget your napkins!
Homemade Chicken Curry:
2 lbs all-natural chicken thighs (yes, thighs; I find that in stew preparations like this, more fat in the chicken lends itself to more tender meat, even after prolonged cooking. It’s ok, you’ll survive without white meat for one or two meals!)
1/2 bag frozen broccoli
5 carrots, chopped (or in this case, 4 large Ian-sized handfuls of baby carrots 🙂 )
1 yellow onion, chopped
1 cup whole cashews (bits are cheaper but would get lost in the broth; go with the whole nut this time around)
3 tbsp olive oil
2 cups plain almond milk (normally I would use coconut milk here, as is called for in most traditional curries, but boyfriend is allergic to coconut, so the almond milk was a nice substitute, both for the creaminess and the hint of sweet)
1/2 cup organic free-range chicken broth
1 1/2 tbsp yellow curry powder
1 tsp smoked chipotle powder
1/2 tsp powdered ginger
1/2 tsp powdered nutmeg
1/4 tsp white pepper
1 tsp salt
A small handful of raisins, for garnish
Directions: Place all ingredients in a dutch oven or large pot on the stovetop over medium to medium-high heat. Let cook, covered, for 25 minutes, then half uncovered for 20 more. Scoop everything into a bowl and garnish with raisins. Enjoy with a glass of red wine and your current issue of The Economist.
The raisins, while certainly optional, are a WONDERFUL addition as they help to cut the delicious yet all-powerful savory flavors of the curry with a strong note of fruity sweetness. I highly recommend.