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Totally Junked Ambrosia Salad ----------------------------- Recipe By: The Fat Free Junk Food Cookbook by J. Kevin Wolfe 2 tablespoons arrowroot powder 2 tablespoons water 2 cans fruit, juice of -- (15 ounce) your choice water -- as needed 1/8 cup raw honey fruit -- from above 4 cups fresh fruit -- * see note * Go for at least 6 different fruits: strawberries, kiwis, apples, grapes, peaches, pears, melon, tangerines, oranges, blueberries, cherries, or pineapple. In a medium saucepan mix the arrowroot powder and water until well blended. Measure the juice from the cans of fruit, add enough water to make 2 cups. Add the juice and water mixture and honey to the saucepan. Boil until the mixture is clear. Let cool. Meanwhile, put the canned fruits in a large serving bowl. Cut up the fresh fruit into the serving bowl. Pour the cooled syrup over the mixed fruit. Chill for several hours before serving. TIP: If you have no access to fresh fruit, 4 additional 15 ounce drained cans of fruit may be used in place of the fresh fruit. MasterCook formatted by Christopher E. Eaves Posted by addicts@winternet.com to rec.food.recipes on Jan 1, 1999. Adapted by Patti Vincent Post and/or read Comments Ambrosia Salad -------------- Recipe By: Food In A Flash Show #FF2108 1 can mandarin oranges -- drained 1 apple -- cut into small chunks 2 kiwifruit -- peeled and sliced 1 cup halved strawberries 1/2 cup coconut milk 2 tablespoons raw honey 1/4 teaspoon ground cinnamon 2 tablespoons toasted shredded coconut Lettuce leaves In a large bowl, add mandarin oranges, apple and kiwi and strawberries. Mix well. In a small bowl, mix together coconut milk, honey, cinnamon and toasted coconut. Pour dressing onto fruit. Mix well. Pour fruit mixture onto lettuce leaves. Chill until ready to serve. Approximately 5 minutes. Posted by addicts@winternet.com to rec.food.recipes on Jan 1, 1999. Post and/or read Comments Peeling Mangoes --------------- Using a peeler, peel the mango. Then, hold the mango on the counter (works best if on a towel, or a paper towel) narrow edge and stem facing up. Get a good sharp knife and allowing about 1" in the middle, cut down on each side of the mango, so you have two 'halves' and the middle where the pit is. If you meet resistance, move the knife toward the outside of the mango until you can cut through. Then cut as much as you can off the pit. Slice and eat....oh yeah, either toss or plant (yeah, right) the pit. Patience is the key. From nospam5 in rec.food.cooking on Feb 13, 1999. Post and/or read Comments Spiced Oranges -------------- 1/4 cup grape juice 3 Tbsp water 1 Tbsp raw honey 1 lemon slice 1 small (1 inch) stick cinnamon 1 whole clove 2 medium oranges, peeled and sectioned fresh mint (optional) In a saucepan, combine the first 6 ingredients. Cook over medium heat until slightly thickened, about 15 minutes. Add oranges; simmer for 1 minute. Pour into a bowl and refrigerate. Discard lemon, cinnamon and clove before serving, garnish with mint. Makes 2 servings. Adapted from: Sue Ross in Quick Cooking, N/D '98 Post and/or read Comments Paleo Apple Dessert ------------------- 6 lbs (more or less) of apples Cortland or any type that keeps it shape when cooked fresh shelled hazelnuts (or any nut of your choice) coarsely chopped dried cherries coarsely chopped (or any other dried fruit you like...not too sweet) honey Peel and core apples, quarter and slice thinly. Line bottom of a 9" removable bottom baking tin (the ones that are used for cheesecake) with a layer of apples tightly packed together, round sides out, start from the edge and work your way in Sprinkle with a few chopped nuts and cherries Drizzle with a very small amount of honey (or omit if you want) Continue making tightly interlocked layers of apple, nuts/dried fruit and drizzled honey until you're apple 'structure' is about an inch higher than the sides of the tin or until you run out of apples. Put the baking tin into a another larger pan to collect any juices and place in a 250 degree oven for about 5 hours or until the apples turn golden (like caramel) and sink down into a juicy mass. Refrigerate until needed (overnight or a few hours). When ready to serve, remove the outer tin sides and the 'pie' should hold it's shape and cut into pieces easily. For a fancy presentation, decorate with edible flowers or some brightly coloured fruit or berries and serve. By Sharon Knauer. Posted to the PaleoRecipe Mailing List, March 2001 Post and/or read Comments Apple and Quince Sauce ---------------------- 2 quinces, peeled, cored and diced 1 1/2 lb cooking apples, peeled, cored and cut into chunks Juice 1 orange Generous glass of port 1 cinnamon stick Goes with: Roast Goose with Prune, Apple and Apricot Stuffing Put the quinces into a pan with just enough water to cover, then simmer gently for 30-40 minutes until tender. If necessary, boil hard to reduce the water to just a few tablespoons. Add all the remaining sauce ingredients, cover and cook until the apples have collapsed. Serve hot or cold with the goose. Note: If you don't have access to quinces, make the sauce without them, adding a few spoonfuls of water to the apples. Adapted from: Robin Cowdrey, posted to rec.food.recipes on April 15 2000. Post and/or read Comments Maple Baked Apples ------------------ 8 large tart red apples 1 cup pure maple syrup 16 dates 2 tsp grated lemon rind Pare top half of apples, remove cores. Place apples in a large baking dish. Stuff each one with 2 dates. Combine maple syrup with lemon rind and a little water. Pour over apples and bake at 375F for 1 hour or until tender. Baste with the syrup occasionally. Serve warm or chilled. Can be made ahead for a nice breakfast. From: Ten Talents Cookbook by Frank and Rosalie Hurd. Post and/or read Comments Baked Apples ------------ 4 apples 1 cup raisins 1/4 tsp cinnamon 1/2 tsp vanilla 1/2 cup apple juice 1/4 cup walnuts, almonds or pecans, chopped 2 tbsp almond butter (optional) Heat oven to 375F. Core and pierce apples with a fork in several places around the center, to prevent them bursting. Mix raisins, nuts, butter, cinnamon and vanilla in a small bowl. Fill center of each apple with this mix. Place in a glass baking dish, and pour apple juice into the pan. Cover with foil and bake about 30 minutes, or until tender. From: Cooking Healthy with One Foot out the Door by Polly Pitchford and Delia Quigley Post and/or read Comments Cinnamon Apple Chips -------------------- 2 C. unsweetened apple juice 1 cinnamon stick 2 Red Delicious apples In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples. With sharp knife, slice off 1/ 2 inch from top and bottom of apples and discard (or eat!). Stand apples on either cut end and gently slice crosswise into very thin (1/8 inch) rings, rotating the apple as necessary to get even slices. Drop apple slices into boiling juice; cook 4 to 5 minutes until apple slices appear translucent and lightly golden. Meanwhile, heat oven to 250 F. With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. With pot holder (rack will become hot from chips) place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips completely cool on racks before storing in airtight container. Makes 2 servings. From: Clelia (cmd at ICA.NET) Post and/or read Comments Apple Crisp ----------- You could coat apple slices with cinnamon and arrowroot. Add walnut pieces on top, drizzle with a bit of honey and bake. That might be close to an apple crisp. From: Patti Vincent Post and/or read Comments Fried Wild Apples ----------------- 4 tbsp bacon grease 1/4 cup water 1/2 tsp cinnamon 4 strips bacon, crumbled 6 cups wild apples, cored and sliced thin In a heavy skillet, heat the bacon grease. Add apples. Lower heat and let the apples fry, turning often with a spatula, until barely tender. Add water if the pan gets dry. When the apples are tender, sprinkle with cinnamon; crumbled bacon. Serve over pork chops or ham. From: Chris Fincham Post and/or read Comments Fried Apples and Bacon ---------------------- 3 or 4 apples peeled (or unpeeled) and chopped 1/2 lb. bacon (I like Walnut Acres Sunday Bacon, cured with pure maple with no nitrates) Fry bacon, drain and retain drippings. Fry apples in the hot bacon grease until soft. Crumble bacon, toss with apples and serve. From: Binnie Betten Post and/or read Comments Fruit and Walnut Compote ------------------------ 1 c. pineapple juice (drained from a 20 oz can of tidbits--save the pineapple for some other use, not this recipe) 2 c. fresh squeezed orange juice (the oranges were more sweet than tangy) 1 tsp cinnamon 1 tsp ginger 1 tsp cloves 1/2 c. currants 1 c. golden raisins 18 prunes (I used the soft/no-soak kind since that's all I could find. Hard dried prunes would probably require additional juice.) 18 black mission figs (ditto soft/no-soak, same reason as above) 7 "golden" Turkish figs (traditionally dried; that's all I had on hand but these were marvelous and next time I will use more of these and fewer of the black mission figs) 24 Turkish apricots Walnuts--however many you want (I used about a heaping handful of halves) Heat juice and spices lightly. Add the whole fruit (don't chop), bring almost to a boil, lower heat, and simmer gently 10-12-15 mins until juice thickens and is reduced. Turn off heat and let sit till temp drops to nearly room temp and then gently stir in walnuts. Serve. *OR* as I did since I had to cook a day ahead of Christmas, store covered overnight in fridge. The fruit continues to absorb the spiced juice and gets thicker to where there really is no juice at all evident, just a sticky mortar-ness. :) I wanted to serve it warm, so all I did was give it a gentle stir from the bottom up (because the prunes will macerate if you're not careful) and put it in the warming drawer of my oven while I prepared the rest of the meal. __________________________________ All the traditional SAD recipes I looked at/adapted from called for soaking the fruit in water and then adding copious/gross amounts of sugar. The more recipes I read the more absurd it seemed to me to leach the sweetness out of the fruit with water only to have to add sugar to put sweetness back in. Why not use juice, I thought. And this with the mix of spices is probably the essence of the incredibly delicious melding of flavors. I assure you my recipe was sufficiently sweet to please any regular sugar-eater's palate, which was the whole crowd of non-paleos I cooked for. By Theola Walden Baker. Posted to the PaleoRecipe Mailing List, Jan. 2003 Post and/or read Comments Dried Fruit Compote ------------------- 2 cups dates, cut in 1/4 pieces 2 cups dried apricots (cut) 2 cups black mission figs (cut) 2 cups dried peaches (cut) 4 cups apples (cut in slices, raw-firm-tart) optional - 2 quarts of home canned pears Place fruit in kettle big enough to allow fruit to swell. Cover with water about 2 - 3". Let soak 1 hour if convenient. If not, bring to a boil, and simmer 2 - 3 minutes. Add 2 T. arrowroot powder or agar-agar. Simmer 2 minutes more. Add 1 Tbsp. each lemon and ornage rind (Scrub the fruit well, use the white part just below the color). When all the fruits are mixed it should be quite thick. Remove from heat. Add 2 quarts of pears. Good warm or cold. From: Ten Talents Cookbook by Frank and Rosalie Hurd. Post and/or read Comments Grilled Banana -------------- Typical Swedish BBQ-dessert altered for increased "paleoness". Originally they're supposed to be stuffed with chocolate and peanuts. Split unpeeled banana along the length with a knife, but not all the way through the "bottom skin". Stuff with almond butter mixed with lots of carob and some grated coconut. Grill till the filling boils - enjoy! By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003 Post and/or read Comments Thai Bananas in Coconut Milk ---------------------------- 1 14 oz can coconut milk 3 large bananas sliced pinch of salt Optional, for an Indian touch add: crushed black pepper turmeric mustard powder 1 red chili urad dal ? curry leaves oil for seasoning On medium heat, simmer everything for 10 minutes. Serve immediately. Makes 4 servings. Adapted from a tag on a can of Thai Kitchen coconut milk Post and/or read Comments Sri Lankan Annasi (Pineapple Curry) ----------------------------------- 1 pineapple, fresh 25 grams onion (1 oz.) 2 green chili peppers 50 grams coconut oil (2 oz.) 1 x curry leaves 1/2 each lemon grass stems 1 teas. red chile powder 1/2 teas. mustard seeds 1/2 teas. turmeric 1/4 teas. salt 200 ml coconut milk (7 oz.) 1/2 teas. fennel bulb Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes. Retain the half pineapple shells. Chop the onion and finely slice the chiles. Heat the ghee and fry the onion together with the curry leaves and lemon grass. Add the chile powder paprika powder, mustard, turmeric, salt and pineapple pieces and cook for a few minutes until the pineapple is soft. Remove from the heat and pour in the coconut milk. Sprinkle with the fennel and allow curry to simmer for a further 10 minutes. Serve in hollowed out pineapple shells, garnished with sliced chiles. Adapted from: RecipeLand.com Post and/or read Comments Fried Plantain -------------- 2 plantains Olive oil for frying Cut plantains into about 1/2 inch slices. Fry for several minutes in hot oil, until slices begin to turn golden (not too dark), and they are beginning to get tender. They do not need to be really soft at this point. Post and/or read Comments Pumpkin Custard --------------- 1/4 C raw honey 1/2 t salt 1 t cinnamon 1/2 t ginger 1/4 t cloves 2 eggs 15 oz can pumpkin or 1 3/4 C cooked pumpkin 1 1/2 C coconut milk Mix all and bake at 400 for 15 minutes, then 350 for 40-50 minutes. Custard is done when a knife can be inserted in the center and comes out clean. From: Patti Vincent Post and/or read Comments Strawberries in Lemon-Lavender Sauce (to go with Patti's Carob Cake) -------------------------------------------------------------------- 1 pint strawberries, halved (can be fresh or frozen) juice of 1 lemon 1 t lemon peel 1-2 T raw honey 1 T lavender flowers (like Alvita bulk lavender tea) Combine all ingredients except strawberries in a small saucepan. Simmer until honey is dissolved, stirring frequently. Sauce will begin to thicken slightly. Strain to remove lavender, return to saucepan and add strawberries. Simmer until heated through and thickened slightly. Serve warm over carob cake, or coconut ice cream, (or just off a spoon!) I served Patti's carob cake like a layer cake: I made two 8-inch rounds, then "frosted" the center with a bit of honey (for "glue"), and a generous sprinkle of coconut. Then I placed the second layer on top, added the strawberry sauce, and sprinkled on a lot more coconut. This is a very beautiful presentation which must be assembled immediately before serving. (Else, save the sauce and extra coconut on the side). By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 Post and/or read Comments Rajastani Watermelon Curry -------------------------- Something me and my wife found in an Indian cookery book last summer. Best with whole meat I guess, and NOT with Lindström-burgers. Make the whole batch - you'll want it - this stuff is addictive! 1/2 watermelon 3 tsp cayenne pepper powder 2 tsp pressed garlic 1 tsp coriander seed powder 1/2 tsp curcuma powder 4 tbsp oil 1/2 tsp cumin powder 1/2-1 dl lime juice (to taste) Cut watermelon in thick slices and remove seeds. Strain "seed-slush" and mix with some of the softer parts of the melon in a blender. Make 3-4 dl of this juice, mix with all ingredients from cayenne to curcuma. Cut the rest of the melon into 1 1/2 inch/4 cm cubes. Heat oil in pan and fry cumin-powder for 20 secs. Add spiced melon-juice, simmer for 5 mins. Add 1/2 dl limejuice (or lemon), boil for 1 min, then lower the heat, add melon cubes and blanch them for 3 mins, all the while gently shaking the pan. Add rest of limejuice to taste. Serve at any temperature between "hot from the stove" to "refridgerator ice-cold". Yummy!!! (serves 8) By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003 Post and/or read Comments Apricot Yummies --------------- Sun-dried unsulfured apricots Raw walnuts Mix together equal parts of ground apricots and walnuts (Run through coarse food grinder). Shape into flat squares or balls. May be rolled in shredded coconut. These freeze very well. From: Ten Talents Cookbook by Frank and Rosalie Hurd. Post and/or read Comments Fruity Chews ------------ Put thru a food grinder: 1 cup dates 1 cup dried apricots, unsulfured 1 cup raisins 1 cup walnuts or pecans Add in and mix: 1 cup coconut shreds 3 Tbsp.fresh lemon juice Pack smooth into flat pan lined with waxed paper. Chill and cut into squares. May be rolled in fine coconut. Can be made into balls and flattened with a walnut half. Freeze well. From: Ten Talents Cookbook by Frank and Rosalie Hurd. Post and/or read Comments |
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