Healthy Recipe Thread

[PrimalBeard]

Brute, you should get Chels to post her low carb cheesecake recipe here. I still think about that....

[bruteforce]

I'll see if I can talk her in to it. It was pretty damn good. She made me one with strawberries for my birthday.

Also, a bunch of the recipes for things that I eat are over here. As things slow down a bit, I'll post some of the best ones over here in this thread.

[bruteforce]

Paleo-esque Chicken Caesar Salad: 1 serving
1 pound chicken, grilled and cut into small pieces (I'm using half a chicken, white and dark meat)
1 head romaine lettuce
Red onions marinated in red wine vinegar
1/4 cup shredded parmesan cheese
Caesar Dressing

Dressing - makes 2 servings
1 raw egg
2 tbsp Paleo Mayo
4 anchovies
2 tbsp dijon mustard
Juice of a lemon
4 garlic cloves, chopped
1/2 cup olive oil

Mix all ingredients but the olive oil in a blender or food processor
Slowly pour oil into running food processor and let run until creamy

Very simple meal, especially if you already have cooked chicken lying around.

[BendtheBar]

^ My wife is drooling.

[bamazav]

Originally Posted by PrimalBeard

Brute, you should get Chels to post her low carb cheesecake recipe here. I still think about that....

I want that recipe too.

[BendtheBar]

I am in for the low-carb cheesecake. Please, please.

[bruteforce]

Been out of this thread too long, I'll find the cheesecake recipe this week.

As requested,
Grilled Ahi Tacos w/ Mango Salsa
1/3 cup sour cream
1/4 cup chopped red onion
1/4 cabbage, shredded (slaw cabbage in a bag works if you are in a hurry, but get the cabbage only, not with the sauce)
3 tablespoons chopped cilantro
1 teaspoon minced canned chipotle chilies
1 8-ounce ahi tuna steak
1 tablespoon taco seasoning mix
4 corn tortillas (feel free to substitute or ditch these if low carbing)

Salsa:
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tsp diced habanero (I like a little more, but it gets hot quick)
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper


Grill tuna over open flame, searing both sides and leaving a little pink in the center. Cut into small slices, serve on the tortillas with the rest of the filling and salsa

[glwanabe]

Yesterdays Roux gravy with plenty of bones has yielded a very nice natural gelatin gravy with lots of flavor. You simply cannot replace what bone marrow does in a sauce.


Bone Marrow: Delicious, Nutritious and Underappreciated | Mark's Daily Apple

[glwanabe]

making a roux.

1:1 ratio of fat, and flour.

For the fat you can use lard, butter, or a vegatable oil. I like to use butter for some dishes and vegatable oil for others. Seafood dishes or etoufee's will utilize a butter roux. Roux that will be taken to a very dark color will use lard or another oil.

Roux is cooked at a medium heat, and you must not rush the process. Cook it to fast and you end up with a burnt roux, and you need to begin again.

You add nothing else at the initial stage, just fat and flour, thats it!

NO SEASONINGS TO START! ESPECIALLY SALT! You do not want the oil to breakdown. Adding stuff at this point will breakdown the doil in a bad way, especially salt.


put your oil in the pan and begin to bring it to temp. When it is hot, add the flour into the oil, and begin stirring. You must keep stirring the roux or it will burn.

I prefer to cook roux in as heavy a pot as I have, and with a wooden spoon. Some people will use a whisk. I used a black iron stockpot, and my best wooden spoon.

Be ready to spend up to an hour cooking a good roux. 45 mins is about the average, if your using the right temp, and depending on how dark you are going to take it.

The roux I made yesterday was taken to a dark chocolate color, and took nearly 50 mins to cook.

Questions fo far?

[glwanabe]

Give marrow a try! - YouTube

Give marrow a try! - YouTube

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