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  #11  
Old 01-23-2013, 10:23 PM
SizzleDog SizzleDog is offline
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Do you like curries?

... because I have a GREAT recipe if you do.
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  #12  
Old 01-23-2013, 10:23 PM
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Originally Posted by Lyzelle View Post
Just throw it all in a pot and boil/simmer it forever. I am not a very technical person. You should be able to find beef soup bones at the store. Grab those, glug of vinegar (don't need much) season as you like, fill with water to cover bones. Done.

You could totally do it in a crock pot. A lot of people prefer putting organ meat in bone broths(because what is worse than veggies? organ meat), but I'm sure you could put any sort of meat in there. Same goes for Chicken Bone Broth, too.
I am so going to try this. But I'm trying to stay away from potatoes, but carrots and onions and such? Nomnomnom!

Thanks!
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  #13  
Old 01-23-2013, 10:24 PM
ruffiangirl ruffiangirl is offline
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Have you ever made spaghetti with spaghetti squash instead of noodles? Fantastic!

And in the not healthy but ohhh so tasty is fried cabbage, slice like for coleslaw and fry in a pan with butter, cabbage is sweet tasting this way.

Brussels sprouts with butter and vinegar also fantastic.
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  #14  
Old 01-23-2013, 10:24 PM
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PWCorgi PWCorgi is offline
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Quote:
Originally Posted by SizzleDog View Post
Do you like curries?

... because I have a GREAT recipe if you do.
Is it considered paleo? I have never tried curry

I will try anything once
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  #15  
Old 01-23-2013, 10:25 PM
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Lyzelle Lyzelle is offline
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Originally Posted by PWCorgi View Post
I am so going to try this. But I'm trying to stay away from potatoes, but carrots and onions and such? Nomnomnom!

Thanks!
Yep! I love pouring some over some broccoli and just eating it that way too. It's really versatile. It's like instant soup/stew...whenever, however! And it's perfect with veggies.
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  #16  
Old 01-23-2013, 10:31 PM
SizzleDog SizzleDog is offline
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Oh, and roasted cauliflower, covered in smoked paprika... mmmmmm!
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  #17  
Old 01-23-2013, 10:39 PM
SizzleDog SizzleDog is offline
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Originally Posted by PWCorgi View Post
Is it considered paleo? I have never tried curry

I will try anything once
Yes, it's paleo - let me talk to my Indian friend again to make sure I have the recipe right, and I'll send it to you. It's spicy and delicious, and mostly just cauliflower and tomatoes.
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  #18  
Old 01-23-2013, 10:49 PM
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Quote:
Originally Posted by SizzleDog View Post
Yes, it's paleo - let me talk to my Indian friend again to make sure I have the recipe right, and I'll send it to you. It's spicy and delicious, and mostly just cauliflower and tomatoes.
I've been wanting to try roasted cauliflower and the spaghetti squash pasta for a while now.

Exciting!
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  #19  
Old 01-23-2013, 11:21 PM
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Julee Julee is offline
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Kale chips.


All the kale chips, ever.
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  #20  
Old 01-23-2013, 11:29 PM
SizzleDog SizzleDog is offline
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Okay, here's your curry recipe!

~ a few tablespoons of olive oil

1 small or ½ large white onion, diced

1 bunch cilantro, lightly chopped

1 small chili (jalapeno or serrano), diced and seeded (to taste; I typically seed half) – LEAVE OUT IF YOU DON’T WANT IT SPICY

3/4 head cauliflower, busted all up into bite-size pieces. the smaller the pieces, the better.

4 diced fresh tomatoes OR 1-2 cans of canned, diced tomatoes.
½ tsp ground ginger (or a bit of grated fresh – I am not a big ginger fan so I always used dried)

4 cloves garlic, minced.

1 tsp cumin seed

2 tsp turmeric

2 tsp garam masala**



heat oil on medium heat, add onions + cumin seed. cook until onions are translucent.

add a handful (not the whole bunch, but a generous amount - do so with an eye to your taste for it) of chopped cilantro, turmeric, salt. stir and cook for a few minutes.

add chilies & tomatoes. stir well.

add ginger and garlic. keep stirring.

add cauliflower, combine well. bring to a boil, then reduce heat to low, cover and cook until cauliflower is at your desired consistency.


ALTERNATE IDEAS:

- before adding the cauliflower, puree the tomato/onion/spice mix with some coconut milk and simmer in the sauce until cauliflower is cooked.

- add assorted veggies. traditionally, this is cauliflower and potato curry - peas, eggplant, zucchini, etc might make this heartier and take advantage of produce during farmers market season. make note of the average cook time - for example, cauliflower needs to go in first b/c it takes longer to cook, where zucchini may only need 5 minutes in the sauce to get cooked through.


NOTES:

- the longer you let the sauce simmer before adding your veggies, the more flavorful it will be.

- to make indian food spicier, use fresh chilies. don't use chili powder.
- know your ingredients - this is a forgiving recipe and is friendly to alterations.

- **garam masala is a common indian spice blend. if you can find a place to buy it in bulk, you will save a LOT of money - it's easy to find at spice stores, but VERY often overpriced and it's not likely that you will use it very quickly. read this (http://en.wikipedia.org/wiki/Garam_masala) and make your own spice blend and test it out. don't feel like you have to stick 100% to it; i think for yours i used some extra ginger, cinnamon, chili powder and black pepper.
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