I consider myself mostly a crap cook, I never experiment as I usually balls things up and that's half why Paleo has worked so well for me purely because being so healthy is so simple...(Generally..)
I'm looking to modify the tastes of standard dishes really, in terms of meat it's usually chicken, pork, samon or beef and veggies are usually carrots, broccoli, cauliflower, cabbage.
So for the veggies, what's the tasty recommendations for seasonings and for meat what's some healthy paleo safe sauces?
asked bysjparker (0)
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on April 05, 2014
at 02:56 AM
Pick flavors you like. Try spices until you figure out which you like.
Thyme, oregano, and cilantro are my go-to herbs.
Paprika, cumin, black pepper are my go-to spices.
Other go-to flavorants: garlic, ginger, fish sauce, tamarind, mustard, mayo…
on April 05, 2014
at 02:33 AM
One of the best things to put on any meat is a chimichurri. Take equal parts fresh parsley and cilantro and chop it up kind of coarsely (you can use the stems too - they are good!), then add a bit of chopped up rosemary and a bit of chopped up oregano (you can use the last two things dried). Now salt and pepper, a splash of vinegar, and enough olive oil to cover everything. Oh and some red chili flakes! Now let it sit for an hour before using - SO YUMMY!!! Esp on steak! You can add a little chopped garlic and chopped scallion too - but for me, this recipe is the best basic one. You don't have to be careful with the proportions - just play with it until it tastes good to you. As for vegetables, almost everything tastes better with some butter, a little fresh garlic, and a handful of parsley, and a squeeze of lemon. Simple! Be sure to season your food well with salt and pepper. You'll be amazed at the difference it makes to put the right kind of salt (celtic sea salt or Maldon flakes) on your food before eating. And pepper wakes everything up.
You can also make a good red spicy sauce by pureeing red peppers, hot peppers, garlic, a bit of vinegar, and olive oil. Don't forget your salt and pepper. If you want to get a little fancier, throw in some pumpkin seeds with the puree. DIVINE! This is a great sauce for meat or dip for veg.
on April 04, 2014
at 09:51 PM
I keep a list of spice/herb combinations from a variety of ethnic cuisines like Mexican, Italian, Asian, Indian, African, Cuban, etc. I get ideas from common dishes from these cuisines. You can add the spice combinations with some oil to any foods you want (I usually don't put them directly on veggies though, unless they're in a one-pot meal like stew or stir fry).
For sauce dishes (these are also usually one-pot meals for me) I make a base of tomatoes, butternut squash, or coconut milk, mixed with the spices, oil, and sometimes bone broth/stock. Some examples are spaghetti, chili, gumbo, and curry. You can add any meat and veggies you want to these.
on April 04, 2014
at 09:18 PM
On all veggies we put olive oil, herbed salt, and apple cider vinegar. Herbed salt is done in July mixing about 6 pounds of mixed fresh herbs with 4 pounds of salt, in the food processor, stored in jars for the rest of the year. On tomatoes, beans and potatoes no vinegar. Sprouts are served with cranberry vinaigrette, obtained by soaking for a day dried cranberries in ACV, grinding to a paste, and mixing with olive oil (no salt). My wife makes the vinaigrette maybe twice a month, and keeps it in the fridge. Because I make krauts with grated roots, beet krauts or daikon krauts may occasionally replace salt by mixing with veggies or covering a steak.