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anygunanywhere wrote:Primal Fat Bomb

This is great when you are on the run and busy but need something to hold you all day.HUnger is not an issue for awhile.

- 4 oz heavy cream / 480 fat cals, 0 protein, 0 carb
- 4-5 oz canned coconut milk / 300 fat cals, 0 protein, trace carb
- 1 whole large Omega-3 egg / 45 fat cals, 25 protein, trace carb
- 1 packet of Splenda sweetener / zero
- Tbsp vanilla extract / probably a few carb cals
- Ice
Toss it all in the blender with sufficient ice to make a nice shake, and
then enjoy yourself. We've got about 850 calories, 825 or 97% of which
are fat calories.

Excellent!

Anygun

WOW! That's enough fat to bloat a walrus!
I'm the adventurous type, so I'll try anything once. I might give it a try one morning when I'm not up for cooking breakfast.

NOS wrote:

anygunanywhere wrote:Primal Fat Bomb

This is great when you are on the run and busy but need something to hold you all day.HUnger is not an issue for awhile.

- 4 oz heavy cream / 480 fat cals, 0 protein, 0 carb
- 4-5 oz canned coconut milk / 300 fat cals, 0 protein, trace carb
- 1 whole large Omega-3 egg / 45 fat cals, 25 protein, trace carb
- 1 packet of Splenda sweetener / zero
- Tbsp vanilla extract / probably a few carb cals
- Ice
Toss it all in the blender with sufficient ice to make a nice shake, and
then enjoy yourself. We've got about 850 calories, 825 or 97% of which
are fat calories.

Excellent!

Anygun

WOW! That's enough fat to bloat a walrus!
I'm the adventurous type, so I'll try anything once. I might give it a try one morning when I'm not up for cooking breakfast.

Go to http://www.marksdailyapple.com and check out the primall lifestyle. There are a ton of recipes there too.

Anygun

This is a burger recipe I've made twice the last week because my wife liked them so much.

"Blue Burgers"

2 tablespoons of butter
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of cayenne pepper
1 and 1/2 lbs lean ground beef
2 ounces of crumbled blue cheese
2/3 cup of barbecue sauce

Combine first 6 ingredients and beef in a bowl. Shape into 8 THIN patties. Sprinkle 4 patties with the blue cheese. Place other patties on top, and seal the edges together. Grill over medium hot 3 minutes on each side, brushing with barbecue sauce. Grill an additional 10-12 minutes, basting and turning occasionally.

Easy, but very different burgers than the usual. Doesn't take a lot of fancy ingredients and its fantastic.

74novaman wrote:This is a burger recipe I've made twice the last week because my wife liked them so much.

"Blue Burgers"
Easy, but very different burgers than the usual. Doesn't take a lot of fancy ingredients and its fantastic.

This one is on my short list of recipes to try. Maybe even this weekend. Thanks 74novaman!

anygunanywhere wrote:Primal Fat Bomb

This is great when you are on the run and busy but need something to hold you all day.HUnger is not an issue for awhile.

- 4 oz heavy cream / 480 fat cals, 0 protein, 0 carb
- 4-5 oz canned coconut milk / 300 fat cals, 0 protein, trace carb
- 1 whole large Omega-3 egg / 45 fat cals, 25 protein, trace carb
- 1 packet of Splenda sweetener / zero
- Tbsp vanilla extract / probably a few carb cals
- Ice
Toss it all in the blender with sufficient ice to make a nice shake, and
then enjoy yourself. We've got about 850 calories, 825 or 97% of which
are fat calories.

Excellent!

That almost makes me want to try Atkins for a weekend.

Yummy tortilla soup

1 (19 ounce) can green enchilada sauce (mild, medium, or hot to taste)
1 1/2 cups water
1 cube vegetable bouillon
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 stalk celery, chopped (optional)
1 (15 ounce) can pinto beans, drained and rinsed
1/2 (16 ounce) can diced tomatoes OR about 1.5 to 2 Roma tomatoes, diced
1 cup frozen corn
4 (6 inch) corn tortillas, torn into strips
1 tablespoon chopped fresh cilantro
salt and pepper to taste

1) In a pot, mix the enchilada sauce and water.
2) Dissolve the bouillon cube in the liquid, and season with garlic powder, chili powder, and cumin.
3) Add in chopped celery.
4) Bring to a boil and reduce heat to low.
5) Mix in the beans, tomatoes, and corn. Simmer until heated through.
6) Mix in tortillas and cook until heated through.
7) Stir in cilantro, then season with salt and pepper to serve.

boba wrote:

anygunanywhere wrote:Primal Fat Bomb

This is great when you are on the run and busy but need something to hold you all day.HUnger is not an issue for awhile.

- 4 oz heavy cream / 480 fat cals, 0 protein, 0 carb
- 4-5 oz canned coconut milk / 300 fat cals, 0 protein, trace carb
- 1 whole large Omega-3 egg / 45 fat cals, 25 protein, trace carb
- 1 packet of Splenda sweetener / zero
- Tbsp vanilla extract / probably a few carb cals
- Ice
Toss it all in the blender with sufficient ice to make a nice shake, and
then enjoy yourself. We've got about 850 calories, 825 or 97% of which
are fat calories.

Excellent!

That almost makes me want to try Atkins for a weekend.

Not Atkins.

Primal.

Atkins is low carb.

Primal is not necessarily low carb.

We do not eat grains, legumes, potatoes, any processed food, no vegetable oils like corn oil and canola. Only fresh or frozen vegetables, meats of all kind, healthy fats including animal fats, nuts, seeds, some fruits including berries, and other low fructose fruits.

We focus on the quality of our food and learn to listen to our bodies.

Go to the link I posted earlier.

I'll post some of my wife's recipes soon.

Anygun

I rarely make the same thing exactly the same way twice, I rarely use measuring utensils either. I mostly take leftovers or whatever is available to make a meal. I made a little side dish the other night that tasted pretty good...

Heat a skillet, add a few squirts of olive oil
Cut up some thick sliced bacon into smaller chunks and add to pan.
slice up some okra and toss it in the pan
Chop up a large potato into really small cubes and toss into the pan.
Chop up some hot peppers and add them.
keep stirring.
when the bacon is about half cooked throw in some chopped onions and a spoonful of some garlic from a jar.
Simmer for a while, covered, then throw in a can of diced tomatoes - don't drain.
Add spices to taste and simmer down to where the liquid is almost gone.

Tasted great with ribs, but I think it would be good as a side for breakfast, lunch or dinner.

WildBill wrote:

74novaman wrote:This is a burger recipe I've made twice the last week because my wife liked them so much.

"Blue Burgers"
Easy, but very different burgers than the usual. Doesn't take a lot of fancy ingredients and its fantastic.

This one is on my short list of recipes to try. Maybe even this weekend. Thanks 74novaman!

No problem! Let me know how you like them. If I could just cook burgers like that all day, I'd be a happy man. Maybe I should start a Bar and Grill.

This is more work than just buying a bottle of chili powder at the store, but it tastes so much better than store-bought that you'll never be able to use that stuff again!

Rex's Area 52 Chili Powder
3 dried ancho chiles
3 dried cascabel chiles
2 to 5 dried arbol chiles (this is the heat!)
3 tablespoons whole cumin seeds
2 1/3 tablespoons garlic powder
1-½ tablespoons dried oregano
1 teaspoon smoked paprika

1. Stem and seed all the chiles, then cut them into small strips. Wear latex gloves while doing this and DON'T touch your face or rub your eyes!!! (The easiest way to slice the dried chiles is with a sharp pair of scissors.)
2. Put the chiles and the cumin into a cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Pay attention!!! It's easy to go to far and burn the cumin! (You may want to do this step outside if you have a camp stove or a burning on your grill. Doing this inside may affect people with athsma.) Set aside and allow to cool completely.
3. Once cool, place the chiles, cumin, garlic powder, oregano and paprika into a glass blender. (A plastic blender will be permantently flavored by the spices.) Process spices into a fine powder. Allow the chili powder to settle for at least a minute before removing the lid. Makes a little more than ½ cup.

I usually make this in a double or triple batch. There are no preservatives in here, so don't try to make a year's supply at one time.

I'd hate to see this thread die, so here's another one. This is the recipe that I developed my chili powder recipe for. I used to be very protective of this recipe, but I've mellowed and now I like to share things like this. Just be sure to credit me if you win any cookoff's with it!

Area 52 Chili

2 medium yellow onions, chopped
8 cloves garlic, minced
3 tablespoons oil (I like olive oil, but vegetable oil is fine)
Kosher salt
2-4 bottles of Ziegenbock Amber Ale (any good, medium-dark ale will work, but Ziegenbock Amber is my favorite cooking beer)
4 pounds beef stew meat (chuck that's been cut into ½"-1" cubes)
3 beef bullion cubes
Fresh cracked pepper
Tabasco to taste
2-3 (15 oz) cans of diced tomatoes
2 chipotle chiles in adobo, chopped
2 tablespoons adobo sauce
½ cup chili powder**
1 (30 oz) can of pintos, drained
1 (30 oz) can of light red kidney beans, drained
1 tablespoon liquid smoke
¼ teaspoon basil

1. Make your chili powder following the recipe above. The whole recipe hinges on this. DO NOT use store-bought chili powder!
2. In a large cast iron Dutch oven, sweat onions and garlic in olive oil and a heavy pinch of kosher salt until translucent. Remove the onions and garlic and set aside.
3. Bring the heat up to high and get your Dutch oven nice and hot. Add the beef and sear it on all sides. Don’t crowd the pot. Cook the beef in several smaller batches, removing it from the pot when it is browned.
4. Turn the heat down to low, add two beers to the pot and deglaze. Throw in the beef bullion cubes and let them dissolve. Add back the beef, onions and garlic, along with the chipotles, adobo sauce, black pepper, Tabasco sauce and 1/3 of the chili powder. The liquid should just cover the beef. Simmer for 1 ½ hours.
5. Add the tomatoes and 1/3 of the chili powder. Simmer for another ½ hour.
6. Add the last 1/3 of the chili powder, the liquid smoke and the beans. Simmer for another ½ hour.
7. Lastly, stir in the basil.
8. Serve with diced onions, shredded cheese, sour cream and tortillas.

**Remember, the key to this recipe is that you HAVE to use my homemeade chili powder from the previous post. If you just use store-bought chili powder it will be aweful!

OK, one more. This is the real deal, "King Ranch Chicken". The recipe was printed in a magazine serveral years ago in an article about the King Ranch. It is really good!

King Ranch Chicken


12 White Corn Tortillas
1 cup onions diced
1 can Ro-tel Tomatoes
1 3lb cooked chicken diced
¾ lb Cheddar Cheese, Shredded
1 Can Chicken Broth
1 tbsp Chili Powder
1 Can Mushroom Soup
1 Can Diced Green Peppers

Pour ¼ cup chicken broth into bottom of large casserole.
In a large saucepan saute’ onions and green peppers- add a little broth.
Add 2/3 cup broth, soup mix and chili powder- mix well, add chicken and heat through.
Pour remaining broth into bowl, soak each tortilla in broth.
Layer as follows- Tortillas, Chicken mixture, and Cheese.
Finish with entire can of Ro-Tel Tomatoes over all.
Bake at 350 degrees for 1 hour.

Warhammer wrote:I'd hate to see this thread die, so here's another one. This is the recipe that I developed my chili powder recipe for. I used to be very protective of this recipe, but I've mellowed and now I like to share things like this. Just be sure to credit me if you win any cookoff's with it!

Keep em coming!

Just a little personal aside on recipes... the first on the list in my view is King Ranch Chicken. This is fabulous - as most chicken recipes are - with the other other white meat, rabbit. Rabbit is all white meat, very dense, lower in fat and cholesterol and higher in protein than most commercially available meats. I almost can't cook with chicken since we started with rabbit. King Ranch and Green Enchiladas made with rabbit are 2 of my families favorites. JMHO.

DA

74novaman wrote:This is a burger recipe I've made twice the last week because my wife liked them so much. "Blue Burgers"

I made these last night. I didn't have any barbeque sauce so I used Heinz57 Steak Sauce instead.
They came out great. I am going to have them again tonight.