 |
All Recipes |
|
|---|---|---|
| Buy Supplies |
||
| For Equipment |
||
Apples and Carrots ------------------------- 1 medium onion, chopped 1/2 cup olive oil 2 large apple, peeled and diced 6 medium carrots, thinly sliced 1/4 teaspoon nutmeg Brown onion in oil and add apples and carrots. Season with nutmeg, and salt and pepper to taste. Cover and simmer gently for about 20 minutes or until tender, serves 6. From: Natural Foods Cookbook by Maxine Atwater Adapted by Patti Vincent Post and/or read Comments Acorns ------ Gather in the fall. Those from white oak trees should not need to be leached to remove tannins, but other kinds do. If in doubt, do it, or they'll be bitter. Place whole, chopped, or coarsely ground nutmeats in a cloth (a clean T-shirt will do) and tie with string. Place in boiling water until water turns brown, then drain, and add more boiling water. Repeat many times as needed until water is clear. In the field, just place bag filled with nutmeats in a clear running stream until nutmeats are no longer bitter, from 1 to several days. Spread the leached acorns in a pan and dry in the sun or in a warm oven. Use like chopped nuts or nutmeal. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. Post and/or read Comments Wolf's Ways with Acorns ----------------------- It helps to have the proper baskets for preparing and storing acorns and acorn meal. You can do without, but the process is slightly different. The steps are, essentially: 1) thank the oaks for providing food 2) prepare the acorn kernals 3) grind the meal 4) leach the meal 5) prepare the food We thank the trees for providing us with acorns for a couple of reasons. First, the acorn used to be very important for food -- if we didn't have them, we'd go hungry. Second, the oak is giving up an important part of itself for us. Every acorn we eat is an oak tree that will never grow. Therefore we respect an honor the oak for providing for us, and promise to use the strength it gives us to continue to protect and honor it. To prepare the kernals, crack them open and remove the insides. Usually, you'll end up with a pile of brown-colored lumps of acorn meat. Arrange them in a single layer and set them in the sun to dry, or put them in a low oven. You don't want to roast them, just dry them out. Once they're dry, grind them into flour with a mortar and pestle. It's important to break up all the large chunks into fine meal. Make sure the meal is evenly textured. If there are any unground lumps left over, they'll take a lot longer to leach, and make the meal bitter. Place the meal in a thin layer at the bottom of a flat pan. Cover it with water (about two inches). Let it sit for a few hours, then change the water (you can use cheesecloth to strain the acorn meal, or you can just carefully pour off the water.) Let it sit again, and change the water again. You'll have to do this several times - how many times depends on the acorns, the time of year, what kind of growing season they've had, how strong a flavor you're looking for, etc. The meal will lighten with each leaching. After leaching the meal a final time, pour off the excess water and pour it out to dry. Usually, this was done in specially made baskets, or else on a patch of sand in an undisturbed place. You can lay it out on a clean towel, if you want. Let it dry slowly, either in the sun or at room temperature. Collect the resulting powder and store it like flour. You can make mush by cooking it in some boiling water (think Cream of Wheat). You can make bread by mixing with a little fat and/or water and making dough (sort of like making thin biscuits or matzos or tortillas) and then baking. From: Wolf Logan (umuhk at TALAMASCA.ORG) Post and/or read Comments Acorn Squash ------------ I'm simple with this vegetable. I cut in half, brush with goose schmaltz, fill with chopped onions, sprinkle a pinch of salt and pepper and bake at 350/400º til done. It's a great snack with crumbled sausage. Any meat filling is good... It's a great veggie for creativity. The same applies to zucchini and yellow squash. By Oliva. Posted to the PaleoRecipe Mailing List, Feb. 2001 Post and/or read Comments Steamed Asparagus with Hollandaise Sauce ---------------------------------------- 2 eggs 1/2 cup bacon grease 2 T fresh squeezed lemon juice Combine all ingredients in a saucepan over low heat, stirring constantly. Cook until thickened. If the sauce appears lumpy, remove from heat, transfer to blender and blend until smooth. Place hollandaise sauce into a carafe and allow guests to pour over steamed sparagus to taste. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Beets with Cherry Sauce (Charkhlis Chogi) ----------------------------------------- These wonderful beets are simultaneously sweet and tangy. In Georgia, cornelian cherries are used, but our tart domestic cherries provide similar savor. Chogi is usually eaten warm or at room temperature, but I like it best as a refreshing salad, lightly chilled. Serves 2 to 3. 1 pound beets 1 medium onion, peeled and minced 1 tablespoon paleo oil 1/3 cup tart dried cherries 10 tablespoons water 2 tablespoons minced parsley 2 tablespoons minced cilantro or dill 1/8 teaspoon salt Preheat the oven to 375° F. Scrub the beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, saute the onion in the oil until soft, 10 to 15 minutes. Simmer the cherries in the water until very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, if necessary, to make 1/4 cup of thick sauce. Comments: Forget food mill. A mini-prep works better. Use 1/2 amount of water, or else don't cover pot with cherries. It's too watery. When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the minced herbs and salt. Note: Chogi tastes best when served the same day it is made. Adapted from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. Post and/or read Comments Golden Beets and Brussels Sprouts --------------------------------- Note that thyme is the essential accent which brings all the ingredients together. 2 medium sized golden beets 10 brussels sprouts 1 shallot, peeled and sliced Olive oil 1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme) 2 Tbsp almond slivers, toasted Salt and freshly ground pepper The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks. While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside. Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes. They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half. In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes. Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature. Serves 3-4. From: SimplyRecipes.com Post and/or read Comments Roasting Breadfruit ------------------- 1 medium breadfruit An open flame Cut the stem from the breadfruit and discard it. Use a sharp knife and make two incisions crossing each other to make an x in the top of the vegetable. These incisions will allow the vegetable to breathe as it is roasted. Place the breadfruit on the stove with the bottom facing the flame and turn the flame to medium. Roast the vegetable on the bottom for 30 minutes. Now, using a kitchen cloth hold the vegetable, and turn it upside down onto the flame and let it roast for another 30 minutes. Just to make sure the vegetable is thoroughly roasted, turn it onto the side for another ten minutes, rotating it slowly as it roasts. Remove the breadfruit from the stove, and slice it in halves at the incisions made earlier. If it's not completely roasted, it's no problem. Put the halves back onto the fire and roast for another five minutes. Turn off the stove and remove the vegetable. Allow it to cool for about an hour. Now, carefully peel the blackened roasted skin with sharp knife. Then remove the center piece or the heart as it is sometimes called. Cut 1-inch slices along the length of the vegetable and arrange them with your favorite meat. From: Jamaican-Recipes.com Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner. Turn the fruit as it begins to char. The roasting takes about an hour. When steam starts to escape from the stem end, the breadfruit is done. Remove the breadfruit from the fire, and cut a circle at the stem end. Scoop out the heart, and discard it. Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot. From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh & Jay McCarthy Post and/or read Comments Stuffed Breadfruit ------------------ Dress up the rather bland taste of breadfruit with this tasty stuffing. 1 medium breadfruit, roasted (see above) 1/4 cup coconut milk 1 tablespoon coconut oil 1 medium onion, minced 1 medium tomato, peeled, seeded, and chopped Dash of freshly ground pimento (allspice) Salt and pepper to taste Preheat the oven to 300 degrees. Scoop out the flesh of the cooked breadfruit, leaving a shell at least 3/4 inch thick. In a bowl, mix the breadfruit flesh with the coconut milk and oil, then add the onion, tomato, and seasonings. Stuff the mixture back into the shell, wrap the stuffed breadfruit with foil, and warm it thoroughly in the oven for 10 minutes. Unwrap the breadfruit, and serve it whole on a platter. Serves 6 to 8 Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby Post and/or read Comments Boiled Breadfruit ----------------- 1 medium breadfruit Cut off the stem and cut the vegetable into quarters. Remove the heart with a sharp knife and then peel the skin. Add the breadfruit to boiling water with salt and other vegetables like yams, bananas, and pumpkins. Boil for an hour and then serve as an accompaniment with other vegetables, meat or fish. From: Jamaican-Recipes.com Post and/or read Comments Broccoli with Pine Nuts and Sun-Dried Tomatoes ---------------------------------------------- 2 large crowns broccoli 1/3 cup pine nuts, toasted 1/2 cup dried roma tomatoes, soaked about 10 minutes, drained. Wash broccoli, and cut into large florets. Reserve stems for another time. (peeled, chopped, and steamed, they're great!) Steam broccoli together with tomatoes. (I think this takes about 7 minutes...until is smells done.) Place them in a bowl, stir in pine nuts, add salt and pepper to taste, and serve with a really good olive oil. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 Post and/or read Comments Broccoli Slaw ------------- Do you throw away broccoli stems? Try this instead: 1/2 cup tiny broccoli florets 2 broccoli stems, peeled 2 large carrots, peeled 1 Tbs. poppy seeds 1/3 cup NeanderThin mayo optional: 1/2 cup shelled pistachios OR 1 granny smith apple, peeled, cored and diced. Grate broccoli stems and carrots in a food processor. Combine in a bowl with remaining ingredients. Chill for 1 hour before serving. From: Stacie and Ben's favorite Paleo Recipes Post and/or read Comments Broccoli with Golden Garlic and Lemon ------------------------------------- 1 bunch broccoli, about 1 pound 1/4 cup extra virgin olive oil 3 garlic cloves, cut into thin slivers 1/8 tsp pepper 3 Tbsp fresh lemon juice Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp tender. Drain in a colander. Arrange on a serving dish and cover to keep warm. In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli. From 365 Easy Italian Recipes by Rick Marzullo O'Connell Post and/or read Comments Italian-Style Sautéed Broccoli ------------------------------ 1 tsp. extra virgin olive oil 2 or 3 garlic cloves, minced 1 onion, diced 4 or 5 button mushrooms, brushed clean and thinly sliced 1 or 2 tomatoes, diced 1 head broccoli, cut into small flowerets, with stems peeled and thinly sliced Bring a large pot of water to boil over high heat. Add broccoli and cook until bright green but not completely tender, about 3 minutes. Plunge into cold water to stop the cooking process and preserve the bright color. Heat oil in a skillet over medium heat. Add garlic, onion, and cook, stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15 minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes. Serve hot, makes 4 servings. From Cooking the Whole Foods Way by Christina Pirello. Post and/or read Comments Broccoli the Italian Way ------------------------ 1/2 cup extra virgin olive oil 3 cloves of garlic finely chopped 6 anchovies finely chopped red pepper flakes (2 T chopped parsley) a bunch of broccoli cut up and lightly cooked Lightly saute the garlic, anchovies and red pepper flakes in oil and add broccoli. Incorporate all the flavours and add parsley (only for the cauliflower). From: Susan Carmack on the PaleoFood list Post and/or read Comments Broccoli with Artichoke Hearts ------------------------------ 1 head broccoli, cut into flowerets 1/2 tsp. extra virgin olive oil pinch of minced dried hot chile or to taste 2-3 cloves garlic, minced 1 (6 oz.) jar marinated artichoke hearts, drained and halved juice of 1 lime, or 1 lemon Bring a small amount of water to a boil and steam broccoli flowerets until bright green and crisp-tender, about 5 minutes. Plunge into cold water to stop the cooking process, drain and set aside. Heat oil in a skillet over medium heat. Add hot chile and garlic. Cook 1 minute. Stir in artichoke hearts and cook abut 3 minutes. Remove from heat and stir in broccoli and lime or lemon juice. Transfer to a serving bowl, and serve immediately. From Cooking the Whole Foods Way by Christina Pirello. Post and/or read Comments Olive Broccoli -------------- 1 head broccoli 1 tsp. extra virgin olive oil juice and grated zest of 1 lemon 1/2 cup oil-cured olives, pitted and minced 1 red bell pepper, roasted over an open flame, peeled, seeded and diced Split broccoli lengthwise into spears, trimming off any coarse stems and leaves. Bring a small amount of water to a boil over high heat. Add broccoli and steam until bright green and crisp-tender, about 4 minutes. Drain and transfer to a bowl. Immediately drizzle lightly with oil and toss gently. Stir in lemon juice and zest, bell pepper, and minced olives and turn the ingredients gently to combine. Arrange on a platter and serve warm. From Cooking the Whole Foods Way by Christina Pirello. Post and/or read Comments Maritime Broccoli (was Fiddleheads) ----------------- This colorful dish is my homage to Californian cuisine, which I love for its bold colors and interesting mix of flavors. 4 cups (1 L) broccoli 16 large shrimp (chicken or pork can be substituted) 1 red bell pepper 1 yellow bell pepper 1 large red onion 1/2 cup (125 ml) olive oil 1/2 cup (125 ml) lemon juice salt pepper 1. Cut peppers and half the onion in big chunks. Mince rest of the onion. Combine oil, lemon juice, minced onion, salt and pepper and mix well. 2. Pour oil mixture over peppers and onion pieces and let marinate 1 hour. In the meantime, cook broccoli. 3. Clean and devein shrimp. Sauté lightly in oil until pink (2 minutes). Remove from pan and keep warm. 4. Drain the vegetables, reserving the marinade. Sauté the vegetables 2 minutes in oil. Add broccoli and shrimp, cover and simmer a few minutes. 5. At the same time in separate pans, reduce marinade by half over high heat. 6. Arrange vegetables and shrimp. Pour marinade over and serve immediately. Makes 4 servings From: The Wild Food Gourmet by Anne Gardon Post and/or read Comments Broccoli Rabe/Rapini with Sausage and Mushrooms ----------------------------------------------- 1 bunch broccoli rabe 1 lb. mushrooms, (portabellos, button, and crimini work well in this recipe) 2 cloves garlic, minced 1 lb. bulk Italian sausage (see *) [could be optional] 1 tsp. ume plum vinegar or lemon juice bone broth added as needed 1/2 cup steamed, chopped sun-dried tomatoes 1/4 cup toasted pine nuts Maldon salt and fresh cracked black pepper to taste Wash rapini, remove leaves and flowers from stem. Gently clean mushrooms with soft brush (no water) and slice 1/4 inch thick. In large skillet, brown the sausage. Remove from pan. Saute mushrooms in sausage grease until tender, adding garlic for the last two minutes of cooking. Add a dash of bone broth or water to the pan. Stir in sausage and dried tomatoes. Add rapini and vinegar or lemon juice, toss gently, adding more bone broth as needed to keep the leaves moist. Simmer just until wilted, about 2-3 minutes. All of the liquid should be absorbed. If it isn't, drain off excess liquid. Remove to serving bowl, sprinkle pine nuts and serve immediately. *I would imagine that using Sean's breakfast sausage recipe as a guideline, one could make a delicious bulk Italian sausage using a bit of crushed rosemary, a couple teaspoons red pepper flakes, and fennel seeds. I am going to try that the next time I make this recipe. I'll post the recipe if it comes out well. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001 Post and/or read Comments Maple Glazed Brussel Sprouts with Chestnuts ------------------------------------------- 3/4 cup chestnuts (fresh roasted or canned) 1 pound brussels sprouts 1/3 cup maple syrup 1 teaspoon salt 1/4 teaspoon ground black pepper Preheat oven to 375 deg. F. Bring 2 quarts of water and 1 teaspoon of salt to a boil. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each. Drop them in the boiling salted water and cook until they are fork tender. Drain the sprouts and drop into ice water to shock and cool. Cut each Brussels sprout in half. Add the maple syrup to a 10-inch saute pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir. The syrup will thicken and glaze the sprouts. Season with salt and pepper and serve. Serves: 10 From: www.culinarycafe.com/Vegetables/Maple_Glazed_Brussel.html Adapted by: Patti Vincent Post and/or read Comments Burdock ------- Peel roots, slice 1/2 inch thick and boil 20 minutes with a pinch of baking soda. Change water, and boil until tender. Or simmer pieces of the cooked flower stalk in maple syrup to make candy. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. Post and/or read Comments Butternut Crunch Casserole [Egg and Dairy Free] ----------------------------------------------- 2 medium butternut squash 1/3 cup maple syrup 1/3 cup coconut milk 1 teaspoon vanilla 2 teaspoons freshly grated ginger (or 1 tsp. ground ginger) 1/2 teaspoon sea salt Topping: 1/3 cup honey 2/3 cup finely chopped pecans 3 tablespoons rendered animal fat such as lard, or suet 1/2 teaspoon cinnamon Place whole butternut squash on baking sheet and bake at 350 degrees for about 1 hour or until tender. Cool completely, and remove seeds and skin. Puree butternut with maple syrup, coconut milk, vanilla, ginger, and sea salt in a food processor until very smooth. Spread in a greased 13-inch x 9-inch pan. Combine the topping ingredients in a small bowl. Sprinkle evenly over the puree. Bake at 350 degrees for 35 minutes. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Jan. 2001 Post and/or read Comments Pumpkin Curry [Butternut Squash] -------------------------------- 1/2 kg diced butternut pumpkin 1 finely chopped onion 1 finely chopped tomato 1/2 tsp mustard seeds 1/4 tsp tumeric 4 tblsp oil 400 ml coconut cream 200 ml water salt to taste coriander leaves for garnish Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly (approx 2 mins). Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft - this depends on how small or large you dice. Garnish with chopped coriander. This is ideal as an accompaniment to a very hot curry and kids (mine anyway) love it. From Signature Dish of LadyJane Post and/or read Comments Cabbage Cooking --------------- Place an amount of olive in a pan - more Wash the cabbage and chop finely (the water on the cabbage is all you need) Heat the oil add the cabbage and stir - add fresh rosemary, oregano, thyme if available Put on a low heat, lid on saucepan and stir every minute or two to stop burning for about 7-10 minutes. - the cabbage steam fries. Ginger counteracts the gas from cabbage. Add garlic and ginger to excess about 5 minutes into the cooking Serve with more olive oil. Serve with nut loaf, fish, steamed chicken . . . From: lobster@DIAL.PIPEX.COM Post and/or read Comments Cabbage ------- 1 head cabbage, chopped 4 tablespoons lard salt and pepper to taste Put about an inch of water in a large frying pan and bring to a boil. Put all the cabbage and lard in, season and cover. Simmer for about twenty-five to thirty minutes. From: Don's Spicy Kitchen via rec.food.cooking on Jan 4, 1999. Post and/or read Comments Red Cabbage with Chestnuts -------------------------- In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor. 1 pound fresh chestnuts 2 tablespoons olive oil 1 large onion, thinly sliced 1 2-pound head red cabbage, cored, thinly sliced 1/2 cup red wine vinegar (hmm...paleo substitute?) 6 tablespoons water 3 tablespoons sugar (for Paleo-use honey) Preheat oven to 400 deg. F. Using small knife, cut an X in each chestnut. Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool slightly. Remove hard shell and brown skin from each nut. Set aside. Heat oil in large pot over medium-low heat. Add onion; saute until soft, about 5 minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes. Add nuts; cook until warm, about 10 minutes longer. Season with pepper. From Bon Appetit December 1997 Post and/or read Comments Grilled Harvest Vegetables -------------------------- 1 small cabbage, cored 2 tablespoons olive oil 1/2 to 1 teaspoon onion powder, optional 1/8 to 1/4 teaspoon pepper 4 medium carrots, cut into 1 inch pieces 2 celery ribs, cut into 1 inch pieces 1 small onion, cut into wedges 1/2 pound whole fresh mushrooms 1 small green pepper, cut into pieces 4 bacon strips, cooked and crumbled, optional Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a piece of heavy-duty foil, about 24" by 18". Sprinkle with onion powder, if desired, and pepper. Arrange remaining vegetables and bacon (if desired) around cabbage. Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally. From: Quick Cooking, Sept/Oct 1998 Adapted by Patti Vincent Post and/or read Comments Cabbage With Bacon ------------------ Cut bacon (with scissors) into little pieces in a skillet and fry till crispy. Toss in about 4 cups finely shredded cabbage and 2 shredded apples (not peeled). Cook until cabbage is wilted, then toss with juice of one lemon and cayenne pepper or hot sauce to taste. From: Beverle (abernco at COMM-PLUS.NET) Post and/or read Comments Veggie ideas ------------ Cabbage is great sauteed in oil, with a little minced onion and some Cabbage is always cheap, too. And of course, fried onions and mushrooms go great with everything! From: Dana (dcarpend at kiva.net) Post and/or read Comments Ginger Glazed Carrots --------------------- 6 large carrots (or 2 lb bag baby carrots) 3 tablespoons olive oil 3 tablespoons pure maple syrup 1/2 teaspoon ginger Scrub, peel, and cut carrots into thin strips. Cook in boiling, salted water until tender. Drain. Preheat oven to 350º degrees F. Place carrots in a shallow pan; pour oilive oil over carrots. Drizzle with maple syrup and sprinkle with ginger. Bake 10-15 minutes. Serves 8. By Trish Tipton. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments My Kids Favorite Carrot Recipe ------------------------------ Slice 1 lb. of carrots into lengthwise quarters, and cut into 3" pieces. Saute in oil (toased sesame oil is good if you keep the heat medium. Don't let the oil smoke) until the carrots begin to soften. Stir in some peeled, sliced fresh ginger, a teaspoon or two of honey, and some sliced scallions. Saute about 5 minutes longer, garnish with black sesame seeds! Goes well with pork or chicken. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Patti's Carrots --------------- Steam baby carrots, then drizzle with just a bit of honey (dont over do the honey, it doesent take much). Add dill (I just shake a bunch on to taste) then mix. From Patti Vincent Post and/or read Comments Carrots ------- One of the things we like most about carrots is that they are enhanced by a wide variety of spices and herbs, so you can flavor them to match or contrast with whatever else you're having. We zap them (or boil if large quantity) and season with any ONE of the following (plus salt and pepper and often olive oil): dill (minced fresh or dried) cumin (powder) mace (grated nutmeg probably similar; haven't tried it) ginger (fresh, minced or shredded) Italian flat leaf parsley (we don't use the other parsley) From: aem@worldnet.att.net Post and/or read Comments Carrots Cabbage Saurkraut Walnuts Crackers ------------------------------------------ 1 cup walnuts 2 carrots 1 cup mixed greens/arugula/spinach etc. 3 spoons saurkraut (made without salt) 1 cup fresh cabbage (cut into pieces) 2 cloves garlic 1 tomato Blend till the crumby consistensy, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough. For those who use Vitamix, change the speed to 4-5 in order to achieve a crumby consistency of your batter. Do not do it on 'High', otherwise the batter will be like cream. Cookies and crackers are much tastier if they are with chewy crumbs. From RawTimes.com, 9/18/97. Post and/or read Comments Cattails -------- Get the roots of the cattails. Peel away tough leafy layers to the tender core, about 1/2 inch in diameter and maybe 12 inches long. This can be eaten raw, like celery, or sliced into a salad. Or, cover the cores with boiling water and simmer about 10 minutes. You may pick the green bloom spikes of the cattails, remove sheathes, and boil in water until tender, and eat like corn-on-the-cob. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. Post and/or read Comments Mashed Cauliflower ------------------ My favorite substitute for mashed potatoes. 1 head cauliflower 1 C cashews (or macadamia nuts or pine nuts) 4 cloves garlic, finely chopped 1 T thyme 1 T bacon grease Soak nuts in water for at least 1 hour, then drain. In a medium skillet, saute garlic and thyme in bacon grease over medium heat until garlic is browned (about 10 minutes). Combine all ingredients in a blender or food processer and blend until smooth and fluffy. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Indian Cauliflower and Scallions with Black Mustard Seeds --------------------------------------------------------- 1 head cauliflower, about 1 1/4 pounds 2 small bunches of scallions 2 teaspoons black mustard seeds (found in Indian or Middle Eastern markets or spice shops) 2 teaspoons cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon turmeric 1/3 cup warm water (105F) 1/4 cup olive oil 1/3 cup chopped fresh coriander or 8 fresh curry leaves Separate and cut the cauliflower into 1-inch florets. Peel the cauliflower stem and cut into thin slices. Set aside. Trim the scallions and chop them, including the entire green part. Set aside. Measure out the spices and place them, as well as the water, right next to the stove. Heat the oil in a wok or a saute pan over high heat. When the oil is hot, add the mustard, cumin, and fennel. Keep a pot lid handy since the seeds may splatter and sputter when added. When the seeds stop sputtering, add the turmeric and immediately add the cauliflower. Stir-fry the cauliflower until it's evenly coated with spice-infused oil. Add the scallions and water; mix and cover with a lid. Cook over medium heat and toss a couple times until the cauliflower is soft, about 10 minutes. Uncover, fold in the coriander, and continue stir-frying until excess moisture evaporates and the cauliflower looks glazed, about 5 minutes. Turn off the heat and serve. Serves 4 From: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith Post and/or read Comments Roasting Chestnuts ------------------ Needed: A chestnut-roasting pan, which is a thin-guage skillet with quarter-inch holes punched through the bottom -- quite a few. Make a cut in the rounded side of each chestnut to keep them from exploding as they heat, put them in the pan, and set the pan over coals or a gas burner (low-medium flame; I've found it's much easier to clean up if you put a sheet of aluminum foil on your stove under the burner). Sprinkle the chestnuts with a little water, cover, and shake often to keep them from burning. They'll be done in about 8 minutes or so -- the skins pull back from the cuts and they look done. Wrap them in a couple of old towels, squeeze them to crush the skins, and let them steam in their own heat for 3-5 minutes. From: Kyle in rec.food.cooking on Oct 26, 1998. Post and/or read Comments Chestnuts and Brussels Sprouts ------------------------------ 12-15 fresh chestnuts 1 tsp. extra virgin olive oil 2 cloves garlic, minced 2 pounds Brussels sprouts, trimmed juice and grated zest of 1 lemon 2 cups vegetable broth or vegetable stock Make a slit in the flat side of each chestnut. Cook in boiling water over high heat for 15 minutes. Drain the chestnuts, wrap in a towel to keep them warm, and set aside 10 minutes. Peel off both the hard outer shell and the inner papery layer. Set chestnuts aside. Heat oil in a deep skillet over medium heat. Add garlic and cook 1-2 minutes. Add sprouts and cook, stirring to combine. Add chestnuts and broth, cover and simmer over low heat until sprouts are just tender, 10-12 minutes. Simmer 3-4 minutes. Remove from heat and drain well if any liquid remains. Stir in lemon juice and zest and transfer to a serving bowl, serve warm, makes 4-6 servings. From Cooking the Whole Foods Way by Christina Pirello. Post and/or read Comments Cheikh el Mehchi (Stuffed eggplants) ------------------------------------ eggplants paleo oil fried onion minced meat pine nuts tomato paste water lemon juice or pomegrenate sauce Half peel eggplants and fry in paleo oil till brown. Place in pyrex pan. Slit and stuff with fried onion, minced meat and pine nuts. Dilute tomato paste in water and add to eggplants. Cook in hot oven till done. Add lemon juice or pomegrenate sauce to taste. Adpated from: Assouk.com: Free Lebanese Recipes Post and/or read Comments Ratatouille ----------- 1 small eggplant 1/4 cup olive oil pepper 4 tomatoes, chopped 2 small zucchini 1 medium onion, sliced 1/4 cup parsley, minced 2 cloves garlic, minced 1 green pepper, sliced Peel eggplant, slice 1/4" thick. Cover and weigh down. Let stand for 30 minutes while you prepare other veggies. The drain the eggplant, dry on towel, cut slices into quarters. Heat half the oil, fry the eggplant and remove. Add remaining oil, fry garlic, onions and peppers until softened. Place tomatoes on top of onions, cover pan, and cook 5 minutes. Take cover off, raise heat, cook 5 minutes more without cover. Stir in minced parsley. Arrange a layer of tomato mixture on the bottom of a 2 quart casserole dish. Cover with a layer of sliced zucchini, and half the eggplant. Put half of the rest of the tomatoes on, then the remaining eggplant and the rest of the zucchini. Finish with layer of tomatoes. Bake about 30 minutes at 350F. From The New Farm Vegetarian Cookbook Post and/or read Comments Roasted Garlic and Cauliflower Flan ----------------------------------- garlic cloves cauliflower (or celery root or whatever) few eggs stock salt and pepper Simply roast garlic by putting unpeeled cloves in a heavy saute pan over medium heat and turning them occasionally until soft (don't worry about the burned spots, they taste great). Then blanch cauliflower (or celery root or whatever) in salted boiling water, or steam until soft. Puree in a food processor along with a few eggs. Thin with stock if necessary. Season with salt and pepper. Chop the garlic up and mix it in. Pour into greased ramekins and bake in a bain marie at 325 or 350 until done, usually about 40 minutes or so. These are great and everyone loves them. Roasted garlic done this way is a great flavor. By Richard Geller. Posted to the PaleoRecipe Mailing List, Nov. 2000 Post and/or read Comments Baked Whole Garlic ------------------ 4 whole heads of garlic 1/2 cup olive oil (approx.) pepper 1 teaspoon thyme leaves Preheat the oven to 275. Slice the top (1/4 inch) from the heads of garlic and rub to remove some of the papery skin from the outside, taking care not to separate the cloves. Put the heads in a baking dish that will just hold them. Pour the olive oil over each, add the pepper and thyme. Cover and bake for about 30 minutes. Remove the cover and continue to bake for about 1-1 1/2 hours longer. The garlic mellows and turns creamy as it bakes, and should be very tender. To eat, squeeze one clove at a time out of the skins. From The Fannie Farmer cookbook, via Vickie at WWA.com Post and/or read Comments Horseradish ----------- We collected lots of roots growing in railway track ballast on a disused line. We washed the roots thoroughly then liquidised them and packed the resultant mush into plastic yoghurt pots before storage in the deep freeze. Use the smallest roots only as they have less fibrous core (which is not so strong in flavour and somewhat chewy in texture) and do not need peeling. If you freeze down small batches you can easily defrost one and blend it with Neanderthin mayonaise. Use it to accompany your Sunday roast beef instead of traditional mustard - deeeelicious! From: DaveJackson@bigfoot.com Adapted by Patti Vincent Post and/or read Comments Kohlrabi "Au Gratin" -------------------- 1 and 1/2 lbs. kohlrabi, thinly sliced (replaces potatoes) 1/2 cup kohlrabi leaves, washed and thinly sliced 1/4 cup minced onion 1/3 cup coconut milk (replaces milk) 1 tsp. arrowroot (helps bind everything) 1 tsp. lemon juice (to give tartness) kale crunch (see archives; this replaces bread crumbs) salt and pepper to taste Preheat oven to 350F. Combine arrowroot powder with coconut milk and lemon juice. Place a layer of kohlrabi in an oiled casserole dish. Sprinkle with a bit of onion, leaves, a tiny pinch of salt and some fresh pepper. Pour 1/3 of the coconut milk mixture. Make 3 more layers in the same fashion, pouring the last 1/3 of the coconut milk over the top. Cover and bake 30 minutes, then bake 15 minutes uncovered, until kohlrabi in tender. Remove from oven and add a generous sprinkle of dried kale on top. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Aug. 2001 Post and/or read Comments Stuffed Mushrooms ----------------- 1 lb large white mushrooms 1 C apple sausage stuffing Finely dice the stuffing to produce a hash. Remove the stems from the mushrooms, and fill with stuffing. Bake at 350 until mushrooms are soft, about 20 minutes. Reserve the unused mushroom stems to make mushroom broth (for the gravy). By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Mushrooms A La Provencale ------------------------- 1/4 cup olive oil 1 pound mushrooms, thickly sliced or quartered 2 whole garlic cloves pepper 1/2 teaspoon dried thyme, or 3 sprigs fresh thyme 1/2 cup minced parsley juice of 1/2 lemon Heat oil in a heavy pan with a close-fitting lid. Add the mushrooms, garlic, and pepper, and thyme. Cook covered over med. to high heat for 5-7 minutes, shaking the pan very frequently to prevent sticking. Then sprinkle with parsley and lemon juice, and serve very hot. From: Nika Hazelton's Way with Vegetables Post and/or read Comments Mushroom Pate ------------- 1 tsp. extra virgin olive oil 4-5 shallots, minced 2-3 garlic clove, minced juice of 1 lemon fresh parsley for garnish 1 pound button mushrooms, brushed clean and diced 2 Tbsp pecans, lightly dry-roasted in a skillet over medium heat about 3 minutes and minced Heat oil in a skillet over medium heat. Add shallots, garlic and cook until fragrant, about 3 minutes. Add mushrooms and cook, stirring, 10-15 minutes, until mushroom liquid has been reabsorbed into the vegetables. Transfer the cooked mushroom mixture to a food processor and puree until smooth. Spoon into a bowl and gently fold in pecans and lemon juice. Transfer to a small serving bowl, cover and refrigerate to cool completely before serving, garnished with fresh parsley. From Cooking the Whole Foods Way by Christina Pirello. Post and/or read Comments Marinated Mushrooms ------------------- 2 pounds of fresh mushrooms 1/2 cup lemon juice 1 cup olive oil 3 medium onions, thinly sliced 1/4 tsp. pepper 1 tsp. dry mustard 1 tsp. thyme 1/2 tsp. oregano 1 tsp. basil 2 tsp. honey (substitute for sugar in original recipe) Combine all ingredients and cook for 5-10 minutes over medium heat. Cool. Cover and refrigerate overnight. From Laurie M. Lijoi in 3 Rivers Cookbook III Post and/or read Comments Nut Pizza --------- -Two cups Nuts (Any combination of one or more or all of these: Brazil Nuts, Almonds, Pecans, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Walnuts, Hazelnuts) -Red pepper -Tomato -Garlic -Onions -Mushrooms -Whole Pine Nuts 1.Grind nuts in meat grinder. 2.Chop vegetables finely and steam for two minutes on low. (This is breaking the rule of raw a little but steaming on low for a minute or two you won't loose any nutrients). 3.Mix vegetables and ground nuts. 4.Put in baking dish, your old pizza pan from before you went paleo, and bake on low oven for two minutes to warm. From RawTimes.com Post and/or read Comments Bameh bzeit (Okra) ------------------ Fry (frozen or fresh) small okra cones in olive oil till coloured. Add garlic and chopped fresh coriander. Peel and cut tomatoes into small cubes, add to okra. Simmer on small fire till done. (If using dry okra, soak it in water beforehand). From: Assouk.com: Free Lebanese Recipes Post and/or read Comments Okra ---- Slice the okra about 1/2 inch thick, roll in ground nut meal, salt and fry in grease until brown and crispy. Adapted from: Don's Spicy Kitchen via rec.food.cooking on Jan 4, 1999. Post and/or read Comments Whole Roasted Onions -------------------- Prep Time: about 1-1/2 hours, roast with your turkey. Place 5 or 6 unpeeled onions (1/2 lb. each) in a 9"x13" pan. Bake in a 325F oven until onions give readily when gently squeezed, about 1-1/2 hours. Lift from pan and cut each onion in half lengthwise. Season to taste. From: Sunset, Nov. 1998 Post and/or read Comments Braised Onions, Shallots and Leeks ---------------------------------- 1 tsp. extra virgin olive oil 3 red onions, cut into thick wedges fresh basil, minced, or dried basil juice of 1 lime 4 or 5 shallots, halved 3 Vidalia (or yellow) onions, cut into thick wedges 3 leeks, cut lengthwise, rinsed well and sliced into 2" lengths Heat oil in deep skillet over low heat. Add onions and cook, stirring until they begin to soften, about 10 minutes. Add shallots and cook, stirring, 4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5 minutes. Add a little water and a sprinkling of basil. Cover and simmer until any remaining liquid has been absorbed. Remove from heat and stir in lime juice. From Cooking the Whole Foods Way by Christina Pirello. Post and/or read Comments Italian Onion Antipasto ----------------------- 4 large onions, peeled and ends removed 4 cloves garlic, peeled 4 pinches of dried thyme extra virgin olive oil 4-6 leaves of romaine or red leaf lettuce Preheat oven to 375F (190C). Lightly oil a shallow casserole dish. Stand the onions on their root ends in the casserole dish. Press a clove of garlic and a pinch of thyme into the center of each onion. Drizzle with a little olive oil. Add just enough water to cover the bottom of the baking dish, cover, and bake 40 minutes. Remove cover and return casserole dish to oven for about 10 minutes or until onions are tender. Remove onions from casserole, slice into thick wedges, and serve 2 or 3 hot wedges on lettuce. From Cooking the Whole Foods Way by Christina Pirello. Post and/or read Comments Palm Hearts ----------- Today I opened a can of palm hearts, sliced them on the bias, tossed them with olive oil, parsley, and white pepper, and warmed them in the oven for about 10 minutes before serving them over wilted garlic-infused greens. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 Post and/or read Comments Roasted Yellow Peppers ---------------------- 4 large yellow bell peppers, about 2 pounds 3 Tbsp extra virgin olive oil 2 Tbsp shredded fresh basil, or 1 1/2 Tbsp chopped fresh parsley and 1 tsp dried basil pepper to taste Preheat oven to 475F. Set peppers on a baking sheet, and brush with 1 Tbsp oil to coat lightly. Bake, turning once or twice, for 20 minutes, or until skins begin to blister. Place peppers in a brown bag or plastic bag to steam for 10 minutes. Pull skins from peppers. Remove stems, seeds, and membranes. Tear peppers into 4 to 6 pieces each. Lay roasted peppers flat on a serving plate. In a small bowl, mix the remaining 2 Tbsp olive oil, basil and slat/pepper. Pour over roasted peppers. From 365 Easy Italian Recipes by Rick Marzullo O'Connell Post and/or read Comments Peperoni al Forno ----------------- 4 very large green, red or yellow sweet peppers, peeled and seeded 2 large ripe tomatoes, peeled 1/2 cup black olives, pitted and coarsely chopped 1 large onion, thinly sliced 2 garlic cloves, chopped 4 anchovies, drained and chopped (optional) pepper 1 cup parsley sprigs 1/2 cup fresh minced basil or 2 tbsp dried basil 1/4 to 1/2 cup olive oil Cut peppers into wde strips. Cut tomatoes into wedges the size of the pepper strip. Put peppers, tomatoes, olives, onion, garlic, and anchovies into a baking dish. Season with pepper. Mince together the parsley and basil, and sprinkle over the vegetables. The sprinkle with olive oil. Cook at 350 F for about 30 minutes. From: Nika Hazelton's Way with Vegetables Post and/or read Comments Whole Roasted Bell Peppers -------------------------- Prep Time: about 1 hour, roast with your turkey Rinse 5 or 6 red and/or yellow bell peppers (1/2 lb. each). Cut out stems and remove seeds and pith. Place peppers in a 9"x13" pan. Bake in a 325F oven until wrinkled and tender when pierced, about 1 hour. Cut in half lengthwise and season to taste. From: Sunset, Nov. 1998 Post and/or read Comments Provencal Vegetables -------------------- 3 tablespoons virgin olive oil 1 medium red bell pepper, finely diced 1 medium zucchini, finely diced 1 medium yellow squash, finely diced In a large skillet, heat the oil over medium-high heat until shimmering. Add the pepper, zucchini, and squash and saute until tender, 3 to 4 minutes. To serve: 1 cup greens of you choice [I used mesclun] About 1/2 cup Lime Dressing When read to serve, toss the greens with 1/4 cup of the Lime Dressing and the Provencal vegetables. Divide among 4 plates, arrange 1 quail breast and 2 legs around the greens, and drizzle with additional Lime Dressing. From French Food American Accent by Debra Ponzek via Kay in rec.food.cooking Post and/or read Comments Pimentos -------- A pimento is simply a blanched, skinned sweet red pepper. They are easy to make. Stick a red pepper on a serving fork. Char the skin over an open flame (stove) until the skin turns black. Turn off the flame, put the pepper in a paper of plastic bag and close it for about 2 or 3 minutes, the pepper wil steam a bit through its own heat. At that point slide off the skins under running water. The skins will slide right off. Tear open and remove the seeds and you have pimentos. From: James Alpigini on the PaleoFood list Post and/or read Comments Eastern Pine Tips with Venison ------------------------------ Gather the pine trees spike-like flower clusters. Cook with chunks of venison or beef in a pot until meat is done. From Tom Kuhn, Native American archeologist Post and/or read Comments Sister Fire's I-tal Rundown [Pumpkin and Carrots] --------------------------- Sister Fire runs a delightful open-air "garden of eating" above the beach at Fairy Hill. 6 cups coconut milk 1 pound pumpkin, peeled and cubed 6 carrots, finely sliced 5 pimento (allspice) berries 3 garlic cloves, minced 3 scallions, chopped 2 thyme sprigs 2 to 3 cups water 5 annatto seeds 1/2 Scotch bonnet pepper 1/2 medium tomato, diced Pour the coconut milk into a dutch oven, and at a low simmer reduce it by half. Add the pumpkin, carrots, pimento, garlic, scallions, and thyme. Add just enough water to simmer the vegetables without burning them. When the vegetables are almost tender, add the annatto, Scotch bonnet pepper, and the tomato and simmer about 10 minutes more before serving. Serves 8 Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh & Jay McCarthy Post and/or read Comments Sweet Potato Discussion From Wise Encyclopedia ---------------------------------------------- The sweet potato is a native of tropical America and was known to the Indians before the time of Columbus. The Spanish explorers took the plant back to Europe, where it met with immediate success. There are two types of sweet potato, one with pale yellow flesh which cooks dry and mealy and the other, often incorrectly called yam, with deeper orange flesh which is much sweeter and moister. The true yam is an entirely different plant, a native of Africa. The sweet potato makes a fine substitute for white potatoes, although it is not related botanically. Hints On Buying The two types of sweet potatoes are distinguishable in the market. The dry yellow potatoes have a yellowish fawn colored skin, while the darker moister potatoes have a whitish or reddish skin. The varieties vary considerably in shape and in size, and in their cooking characteristics so that it is not desirable to buy mixed vaneties. Sweet potatoes are shipped either as the new crop, or dried and stored for winter use. Either crop is equally good. The new crop potatoes are likely to have more delicate skins and thus bruise more easily; sweet potatoes are very susceptible to damage from bruising and spoil very quickly after an injury is received. Good quality sweet potatoes are smooth, well shaped and firm; misshapen potatoes wasteful. Potatoes with decayed spots should be avoided because the decay gives an unpleasant flavor even to the unaffected parts of the tuber. Some potatoes are difficult to keep under ordinary home conditions. For this reason, buy only what will be used in a day or two. To keep satisfactorily, sweet potatoes need a dry storage place with a temperature between 55 and 60 degrees. Dampness will cause them to spoil readily. Hints On Preparation Sweet potatoes should be cooked in their jackets whenever possible. Not only does this preserve the nutriments just under the skin, but the potato is much easier to peel than when raw. Also, if sweet potatoes are peeled before cooking some of the sweetness escapes into the cooking water. If it is necessary to peel sweet potatoes before cooking, drop the pared potatoes into cold salted water to keep from darkening. Cook as quickly as possible. Sweet potatoes are delicious baked in their jackets and served with salt and pepper and a lump of butter or margarine. Boiled sweet potatoes may be mashed just like white potatoes. Sometimes the large tubers contain a certain amount of fibrous stringy material; for this reason it is best to put the cooked sweet potatoes through the ricer, thus removing the fiber, rather than mashing with a potato masher. Cold mashed sweet potatoes may be used as a substitute for pumpkin or squash in pies and puddings. To boil sweet potatoes, scrub them thoroughly and place in a kettle of boiling salted water. Cover the pot and boil until the potatoes are tender. Drain off the water, dry the potatoes by shaking the pan for a moment over the stove, and then pull off the skins. The potatoes are now ready for preparation in many ways. Mash boiled sweet potatoes, season with salt and pepper and beat in a little hot milk until the potatoes are smooth and fluffy. For variety, shape the mashed potatoes into small nests and brown in the oven. For still further variety, use orange juice in place of milk, and grate a little orange rind into the potatoes. For a special occasion, try sherry instead of other liquid. To bake sweet potatoes, scrub them thoroughly and dry the skins. Bake in a hot oven (435° F.) until tender, 35 to 60 minutes, depending on the size. When they are about half done, prick the potatoes several times with a fork to allow the steam to escape. If you like the skins soft, rub the potatoes with a little fat before baking them. From The Wise Encyclopedia of Cookery. Post and/or read Comments Silver Dollar Sweet Potatoes ---------------------------- 2 tablespoons paleo oil 2 teaspoons apple pie spice or ground cinnamon or dried, powdered rosemary 4 large or 6 medium sweet potatoes or yams (2 to 2 1/2 pounds): Jersey sweets, white sweet potatoes, beauregard, or Japanese sweet potatoes, or red garnet or jewel yams 1/2 teaspoon finely ground, unrefined sea salt, optional Preheat oven to 400° F. Measure out the fat or oil and the spice and set aside. Rinse and scrub sweet potatoes with bristle brush. Pat dry. Remove rough sections and any soft or black spots. Peel if desired. Cut into 1/3-inch thick rounds with sturdy vegetable or chef knife or use a mandoline for potato chip-like texture. Cut into 1/2-inch thick rounds for softer, French fry-like texture. For a crunchier texture, slice the sweet potatoes as thin as you can with a mandoline or food processor fitted with the 1/4-inch slicing blade. Place the sweet potato slices in a large bowl and toss with the fat or oil to coat well. Sprinkle on the spice and optional sea salt and toss to coat. Arrange vegetable slices one layer deep on 2 to 3 large, liberally greased cookie sheets or shallow baking pans. (For easy cleanup, line them with unbleached parchment paper.) Bake for about 20 minutes minutes. Flip the vegetables with a metal spatula if desired, and bake for another 15 to 20 minutes or until tender and lightly browned. For crisper slices, raise the heat to 450°F during the last 10 minutes of cooking. Serve while warm. Refrigerate leftovers and use within 3 days, reheating them in an oven or toaster oven for about 10 minutes. Variations: Roasted Sweet Potato Fries: Cut the sweet potatoes into french fry like sticks and prepare as directed above; turn them over after 25 minutes of cooking. Prep: 30 minutes Cooking: 45 minutes Yield: 6 servings Source: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert & Don Matesz Post and/or read Comments Roasted Sweet Potatoes ---------------------- Sweet potatoes Olive oil, and pepper Wash sweet potatoes. Poke them with a fork in several places. Place on a cookie sheet or roasting pan. Cook in a 400 degree oven for about an hour, until knife pierces sweet potatoes easily. Cut open, drizzle with oil and pepper. Post and/or read Comments Marinated Sweet Potatoes and Broccoli ------------------------------------- This recipe is NOT GRAP because it contains fruit vinegars. I have used the dressing on broccoli alone, or broccoli with baby carrots. I have made the dressing using a strained puree of lemon juice, umbeohi vinegar and raspberries. And I have made it following the original recipe exactly, which is my favorite. From Moosewood Cookbook, Mollie Katzen (paleo substitutions mine) 3 medium-sized sweet potatoes or yams (or 2 lbs. baby carrots) Marinade: 1/2 cup walnut oil (or olive oil) 1 large clove gralic, minced 3 Tbs. lemon juice 2 Tbs. raspberry or red wine vinegar (or umbeoshi vinegar) 1.5 tsp. salt 1 Tbs. dry mustard 1 Tbs. honey freshly ground black pepper 1 large bunch broccoli, cut into small spears Optional garnish: thin slices of green apple chopped toasted pecans 1) Peel the sweet potatoes, cut them into halves or quarters, then into thin slices. Steam until tender. (Steam baby carrots if substituting) Meanwhile, prepare the marinade. 2) Combine the marinade ingredients in a medium-large bowl. As soon as the orange vegetable is tender, add them, still hot, to the marinade. Mix gently. 3) Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours. 4) Within 15 minutes of serving, mix in the broccoli from the top. Serve garnished with thin slices of green apple and chopped, toasted pecans. This recipe is great with a spicy chicken (creole or jamaican)! By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001 Post and/or read Comments Moroccan Sweet-Potato Raisin Salad ---------------------------------- 4 Sweet Potatoes; Washed, peeled and cut into 1/4" cubes 2 tsp Salt 1/2 tsp Fresh Ginger, grated 1 tsp Ground Cinnamon 1/4 tsp Nutmeg 1/8 tsp Ground Cloves 1/2 tsp Chili Powder 1/2 Lemon, juiced 1/2 tsp Lemon Zest 1/4 cup Raisins 1 Tbsp Olive Oil Prepare sweet potatoes by washing well and cubing. Place potatoes in a medium saucepan. Cover potatoes with water, about three cups or more if needed; add 1 1/2 teaspoons salt. Bring to a boil, reduce heat, and simmer until potatoes are just tender and water is reduced by more than half. Add ginger, cinnamon, nutmeg, cloves, chili powder, lemon juice, lemon zest, raisins and olive oil to boiling water. Stir well and allow liquid to thicken. Pour mixture into a serving bowl and serve hot. Adapted from a MelindaWinner contribution to BetterRecipes. Post and/or read Comments Marinated Tomatoes ------------------ 5 large ripe tomatoes 1/4 cup olive oil 1 1/2 Tbsp lemon juice 1/2 clove garlic, minced 1/2 tsp oregano 1/8 tsp pepper chopped parsley Peel tomatoes and cut into thick slices. Combine remaining ingredients and pour over tomatoes. Chill thoroughly, stirring once or twice. Garnish with parsley. From Cynthia A. Morgan in The Great Tomato Cookbook Post and/or read Comments Yam Discussion -------------- A tuber of African origin, allied to the sweet potato, but with moist texture and high sugar content, and a whitish to reddish color skin and greenish-yellow to reddish or orange tint flesh. There is a wide variation in shape. The yam closely resembles the sweet potato, but grows much larger; it is the tuberous root of a different plant. From The Wise Encyclopedia of Cookery. Post and/or read Comments Yams ---- Wash the yams and pat dry. Put on a cookie sheet in a pre-heated 425 degree oven until the yam is soft, usually about 30 minutes; depending on their size. Peel it then and they are ready to eat either warm or cold, with oil or not. This is my favorite way of cooking it. When making either chicken or vegetable soup: peel them, cut them into cubes, and add to the soup. From: C. M. D'Orazio on PaleoFood list Post and/or read Comments How to cook a yam ----------------- In the US the most common way is probably to bake it in the oven at 350 F., either in aluminum wrap or uncovered. Another good way is to slice it thin (raw), and saute it with green onions and garlic, in olive oil. From: Buji Kern on the PaleoFood list Post and/or read Comments Yams ---- Bake the yams or make yam fries in the oven. Oven @ 400. Bake 15 min and then turn and bake for 15 min more depending on the thickness. Bake in olive oil or coconut oil or animal fat on a cookie sheet. From: Susan Carmack on PaleoFood list Post and/or read Comments Yam Sundae Recipe ----------------- Take a yam, preferably garnet (the darker red variety). Bake in a 350 degree oven for a couple of hours or so, until the meat has visibly shrunken from the skin. The juices will have somewhat caramelized. Let cool at least enough to handle. Slit skin open and scoop out a reasonable serving into a cup or small bowl. Top with two or three tablespoons of crushed, shelled walnuts and an equal amount of maple syrup. Nuke for 40-50 seconds to heat all together. A light grating of sweet spice such as allspice, nutmeg and or cloves is optional. From: Katie Bretsch on PaleoFood list Post and/or read Comments Zucchini Fritters ----------------- 1 cup zucchini, shredded (about 2 medium zucchini) 1/4 cup carrots, shredded 3 tbs. white onion, grated 1 tsp. garlic, minced 1 tsp. oregano 1/8 tsp. coarsely grounded Black Pepper 1 large egg, lightly beaten 1/3 cup ground nuts 1 tbsp olive oil spray tahini sauce, optional Stir zucchini, carrots, onion, garlic, oregano, and pepper until well combined. Stir in egg and let sit, refrigerate for 10 to 15 minutes. If pools of liquid form in the bowl strain the zucchini mixture through a fine mesh sieve. Return to the bowl and stir in enough of the ground nuts, so the mixture can be easily mounded in a tablespoon. It should be thick enough to scoop, but still soft. Lightly spray the bottom of a nonstick skillet with olive oil and heat until water drops dance and sizzle when sprinkled. Add batter by rounded tablespoons and flatten slightly. Cook until lightly browned on both sides, spraying the pan with additional oil as needed. Take care when turning the fritters as they are quite delicate. Repeat with remaining batter. Serve hot with tahini sauce. Makes 12 2-inch fritters. Adapted from: Tastebook: Cara Striegold Post and/or read Comments Sweet'n Crunchy Zucchini Chips ------------------------------ 1. Slice Zucchini into 1/4 inch "chips" 2. Dry the chips in a food dehydrator. (105 degrees recommended) 3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads. From: David Klein, www.living-foods.com/recipes/chips.html Post and/or read Comments Chopped Zucchini Mexicano ------------------------- Serve this hot and pretty salad on a bed of sprouts or as stuffing in a red pepper. Use the highly flavored jalapeno, garlic and cilantro to taste. Some jalapenos are devilishly hot, so be careful. This salad is intended to be a side dish rather than an entree. It looks attractive on the plate and its intense flavor works well as a condiment. 1 medium Zucchini, chopped 1/4 red onion, chopped 1/2 red pepper, chopped 1/2 - 1 jalapeno pepper, chopped (to taste) 1/4 cup chopped cilantro (or more, to taste) 1 small clove garlic, minced Pinch ground coriander seed Dash lemon juice Toss together, adjust seasonings. Serves 3-4 as a side dish. From: Nomi Shannon, www.living-foods.com/recipes/zuchmexicano.html Post and/or read Comments Zucchini with Apples -------------------- 1 1/2 pound small zucchini, thinly sliced 4 Tbsp olive oil (substituted for butter in original recipe) 1 medium onion, chopped 2 eating apples, chopped 2 fresh tomatoes, peeled and chopped 2 Tbsp fresh chopped parsley pepper to taste Set a small pan of water to boil. Drop the zucchini slices into the boiling water for 30 seconds. Remove immediately and drain. Heat the oil in a fry pan and sauté the onion until it is transparent. Add the apples and stir well to coat. Add the tomatoes and the blanched zucchini. Stir well, then add the parsley. Season this mixture, and leave it to cook, covered, over a gentle heat for 5-10 minutes, until the zucchinis are soft. Serve hot. From: Linda McCartney's Home Cooking Post and/or read Comments |
Paleo Cookbook
at Amazon.com:
