Paleo Recipes from PrimalEats.com

Steamed Kale

2011-11-12T02:07:10Z

Ingredients

Directions

Clean and chop kale.
In a medium skillet over medium heat, bring oil(s) and water to a good simmer.
Add the kale, cover, and steam 5 minutes.
Uncover and cook until any remaining water evaporates. Use a pair of tongs to toss constantly so kale doesn't burn.
Remove from heat, squeeze in lemon juice, and salt to taste.

Tuna Ceviche on Endive Leaves

2011-11-12T01:25:40Z

Ingredients

Directions

In a bowl, gently mix together the tuna, onion, garlic, lemon juice, and just enough of the olive oil to barely hold the mixture together (the 3-4 tbsp is a rough estimate). Season generously with salt and pepper (you'll know you've added enough salt when the lemon juice doesn't taste just straight soy, but the saltiness isn't overwhelming, either. They should strike the perfect balance). Refrigerate for about 15 minutes (cover your bowl) to allow the flavors to blend. Spoon ceviche onto endive spears, garnish with fresh herbs if desired, and prepare to fight off all your appreciative fans- er- friends!

Choy Fry

2011-07-22T03:57:58Z

Ingredients

Directions

Place bacon in a wok over medium-high heat.
Once bacon starts to brown, add onions with a dash of salt and then cook till they start to caramelize.
Next add the ground beef and spices, stirring occasionally.
While the ground beef is still half pink, add the bok choy stems, zucchini, fish sauce, and coconut oil (save the bok choy leaves for now).
Cook, stirring occasionally until most of the liquid is gone and the vegetables are almost cooked, then add the bok choy leaves and lemon juice.
Simmer over medium heat until all the vegetables are cooked (~5-10 minutes).
For additional flavor, you can add more fish sauce at the end of cooking. If you like the acidic taste, additional lemon juice or white vinegar can be added.
If the end result is too soupy, use arrowroot/potato starch to thicken.

Roast pork loin dinner

2011-03-26T20:19:55Z

Ingredients

Directions

Take pork out of refrigerator 2 hours before starting to cook.
Preheat oven to 450F. While preheating, put pork on greased rack in greased shallow pan, fat side up. Spread honey on pork, then sprinkle thyme over the pork. Place meat thermometer in pork so that tip is inside the roast, slightly below the center.
Place pork in oven and immediately reduce heat to 325F. Roast until the thermometer reads 170F, 1.5-2 hours.
While pork is roasting, cut onions and mushrooms, bok choi, and ginger into sizes specified in the ingredients list.
When pork is done, transfer roast to a carving board and allow it to rest. Meanwhile, pour out the pan drippings into a white or light colored bowl. Pour about 1 tbsp of the fat from the drippings into a skillet, preferably stainless steel; pour the rest of the fat into a cast iron frying pan, reserving the darker water based liquid. A small amount of fat will remain with the darker liquid. If there is less than about 3 tbsp of fat in the frying pan, make up the difference with lard or tallow.
Place ginger in skillet, add salt, then preheat skillet over high heat, approx 30 seconds for a light weight stainless steel pan. When skillet is preheated, add bok choi stems and stir fry until heated through, approx. 1 minute. Add bok choi leaves, then pour remainder of pan drippings from bowl over the leaves. If there are not at least 2 tbsp of dark liquid in the drippings, supplement with water or chicken stock. Reduce heat to medium and cover, cooking for three minutes. Place on serving plate, pouring excess liquid from the skillet over the bok choi.
While bok choi is cooking, preheat cast iron frying pan over high heat, approx 2 minutes. Reduce heat to medium high and fry mushrooms and onions in the fat, 2-3 minutes per side. You may be able to start the skillet and frying pan preheating at the same time if you can juggle the cooking tasks.
The pork roast, bok choi, and fried mushrooms and onions make for a nice complete meal. Add some fruit for dessert if you wish. Serves 4-6 with leftover pork roast. If you prefer, you may double the amount of onions and omit the mushrooms, or double the amount of mushrooms and omit the onions.

Thee Paleo Pancakes

2011-02-25T03:35:23Z

Ingredients

Directions

Blend together eggs almond butter and banannas and pour on pan. Top with whatever

Primal Italian Meatballs

2011-01-10T05:05:25Z

Ingredients

Directions

Mix sausage, egg, 1/2 cup of marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in a large bowl with your hands.
Shape mixture into 8 meatballs.
Into a large skillet put 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and the meatballs, and cook until boiling.
Cover, reduce heat, and simmer until meatballs are cooked through, turning often (be gentle!). About 20 minutes.
Serve hot, topped with sauce and optionally mozzarella.

Cauliflower Rice

2011-01-04T21:18:18Z

Ingredients

Directions

In a large skillet, heat oil or butter over medium heat.
Saute onion for 10 minutes, add celery and a pinch of salt, and cook 5 minutes more, stirring occasionally.
Meanwhile, add cauliflower to food processor and process until the size of rice.
Add processed cauliflower to the skillet, cover, and cook 5-10 minutes until soft. Stir in remaining salt.

Argentine Chimichurri Sauce

2010-12-15T07:38:25Z

Ingredients

Directions

Combine all ingredients except the olive oil in a food processor, and process until finely chopped.
With the food processor on, drizzle in the olive oil slowly. Turn off the food processor.
Refrigerate for a minimum of 2 hour prior to serving.

Fennel-Spiced Pork Tenderloin

2010-10-15T00:46:36Z

Ingredients

Directions

Preheat oven to 350°F and pat the tenderloin dry.
Crush the fennel seeds into a fine grind and mix with salt and pepper. Rub this mixture all over the tenderloin.
Heat 2 Tbs of butter in a large, oven proof skillet over medium-high heat. Brown the tenderloin on all sides, and transfer to a plate.
Cut fennel into 1/2 inch wedges. Add fennel wedges and garlic into the skillet, and cook until they brown.
Deglaze the skillet with the wine, then add the chicken stock and remaining butter.
Put the tenderloin on the fennel in the skillet, and put the skillet in the oven. Cook for 15 minutes.
Put the tenderloin on a cutting board, and let it rest for 10 minutes.
While the pork is resting, put the skillet over medium-high heat until most of the liquid has evaporated.
Stir in lemon juice and 1/4 cup of chopped fennel fronds to complete the sauce.
Serve the sliced tenderloin with the sauce.

Roasted Pork Belly with Aromatics

2010-10-14T01:20:28Z

Ingredients

Directions

Preheat oven to 425°F.
With a sharp knife, score the skin of the pork belly in a cross hatch pattern, cutting deep enough to reach the fat. Rub a generous amount of salt into the scores, brushing off excess.
Turn the pork belly over, and season the underside of the meat with salt and black pepper.
Place the pork in a large roasting pan, skin side up, and place into the hot oven.
Roast for 30 minutes, and turn the heat down to 350°F. Roast for 1 hour more.
Remove from the oven, and baste the pork with rendered fat from the pan. Move the pork to a platter, and add all of the vegetables, garlic, and thyme to the roasting pan, stirring in the fat.
Place the pork back in the roasting pan on top of the vegetables, and roast for another hour.
Move the meat to a serving platter, and cover with foil. Place the roasting pan over a medium flame, and the chicken stock, and reduce for 10 minutes, stirring occasionally.
Serve the pork with the gravy.

Chicken Cacciatora

2010-10-14T00:41:15Z

Ingredients

Directions

Heat oil in a large pan over medium high heat. Add onions and cook until soft (~10 minutes).
Add garlic and cook for 2 minutes more.
Make room for the chicken in the pan, and brown all pieces on all sides (~4 minutes per side).
Add the wine and cook until reduced by 80% (~5 minutes).
Chop the tomatoes, and add to the pan along with the juice for the tomato can.
Add bay leaf, rosemary, and parsley, and season with salt and pepper to taste.
Reduce heat to low, and cook, partially covered, for 45 minutes, adding chicken stock as tomato juice evaporates.
Garnish with chopped parsley.

Ham Steaks with Apple and Rosemary-Dijon Sauce

2010-10-14T00:24:48Z

Ingredients

Directions

Cook the bacon in a large pan until crisp.
Remove the bacon from the pan, and add the sliced onions to the hot bacon fat, and sprinkle with salt. Saute over medium heat until onions are lightly brown.
Add half of the white wine, and cook until liquid is reduced by half.
Coat ham steaks in the Dijon mustard, and place in the pan along with the garlic and rosemary.
Cook for 5 minutes over medium heat, then flip the steaks.
Add the remaining white wine to the pan. Drizzle balsamic vinegar into the pan, and place apple slices onto the ham steaks.
Cover, and cook for 5 minutes.

Chicken Schmaltz

2010-10-08T01:56:30Z

Ingredients

Directions

Add fat to frying pan - you can cut up the bigger pieces.
As the fat starts to become liquid, add the onion.
Salt and pepper to taste.
The fat will start to form small solid bits (called gribbenes (Yiddish, pronounced grib-en-ess)) and the onions should be browned and crunchy, but not burnt.
You can either strain off the liquid and eat the gribbenes and onions separately (like pork rinds or chicharrones!), or you can leave them in. You can also use the gribbenes & onions in other recipes.
A Mason jar is perfect for storage; Should be kept refrigerated.

Pumpkin Muffins

2010-09-17T21:35:29Z

Ingredients

Directions

Grease a muffin pan (or use silicone muffin cups - not paper, they will stick too much). Preheat oven to 400F (205C)
1. Sift coconut flour, baking soda, salt and spices into a small bowl. Blend well and set aside.
2. Put pumpkin in a medium bowl. Add eggs one by one, mixing well after each egg.
3. Add oil/butter, maple syrup/honey and vanilla extract. Mix thoroughly.
4. Add flour mixture to egg mixture, blend/whisk until there are no lumps but don't over blend.
4b. If using nuts, raisins or chocolate, gently fold in.
5. Spoon into muffin cups, 2/3 full.
6. Bake for 18-20 mins until lightly golden brown on top and a toothpick comes out clean.
Turn out and cool on a wire rack. Serve warm or room temperature.
No frosting required!

BCBC Stir Fry

2010-09-08T05:45:04Z

Ingredients

Directions

Place a large skillet or wok over medium heat. Dice bacon and add to the hot pan.
As bacon starts to brown, add diced onions and some salt. After onions begin to caramelize, add carrots.
Stir fry for a minute, mixing regularly, then add in the ground beef along with the spice mixture.
Cook over medium heat until meat is slightly pink, then add in collard greens. Let them steam on top for a minute to soften, then mix in. Cook until collard greens are finished (2-3 minute), then add ground pepper.
Serve alone, or over a bed of mashed squash (as shown in picture).