Wednesday, May 2, 2018

Venison Marinade

For 2-3 lb venison:

3/4 cup soy sauce
1/2 cup red wine vinegar
Juice of 2 lemons (1/2 cup)
1/4 cup Worcestershire sauce
1 tsp. black pepper
2 T. dry mustard
2 garlic cloves, minced, or garlic powder in a pinch

Oil for grilling

Works well if you marinate backstrap/steaks for 48 hours.  Remove meat from marinade and bring to room temperature.  Pat dry with paper towels and rub meat with oil and grill.  Let sit for 10 minutes before serving.

Source:  New York Times venison marinade recipe, tweaked to make sense.  

Wednesday, February 21, 2018

Thai Venison Curry

2-3 lbs venison or beef, chopped into 1-inch pieces
1 onion, chopped
3-4 carrots, chopped
2-3 Tbsp. fish sauce
2-3 Tbsp.  soy sauce
2-4 Tbsp. curry paste  (start with 2 Tbsp. if you don't like hot)
1 14-oz can coconut milk

Toss together all ingredients in pressure cooker and cook for 60-90 minutes.  If venison is frozen, cook for 90 minutes.  Use slow pressure release.  Carrots will be incredibly mushy and onions will have completely dissolved, but I like them that way.  Even the toughest meat should be melt-in-your-mouth tender.

Monday, January 22, 2018

Almond Flour Biscuits

2 cups almond flour
2 large eggs
1/3 cup butter or coconut oil
1/2 tsp. salt
2 tsp. baking powder

Mix all ingredients together.  Drop on parchment paper or aluminum foil, bake at 350 degrees for 15 minutes or until golden.

Yield:  9 biscuits.

Wednesday, December 20, 2017

Zucchini Fritters

2 zucchini, grated

1 oz almond flour
1-2 cloves garlic*, minced
3 eggs

Olive oil

Toss grated zucchini with a generous pinch or two of salt; let rest in bowl for 5-10 minutes.  Squeeze excess moisture out using a cheesecloth or nut milk bag.  Mix zucchini with remaining ingredients.  Fry in olive oil over medium heat; roughly 2 minutes for the first side, 1 minute for the second, until golden brown and cooked throughout.

*Onions or chives work well in conjunction with the garlic.

Friday, December 15, 2017

Honey Pecan Pralines

1/2 cup honey
1/2 cup buttermilk
1/2 tsp.baking soda
pinch of salt
1 tablespoon butter
1 cup pecans
Chocolate* for dipping (optional)

Mix honey, buttermilk, soda and salt in a large, deep saucepan over moderate heat.  Cook for 5-10 minutes stirring constantly with a wire whisk until concoction darkens slightly. Expect mixture to increase significantly in volume once it reaches a boil (hence the need for a large, deep saucepan).

Add butter and continue to cook until mixture forms a soft ball when dropped into cold water or reaches 234 F.  Remove from heat and add pecans.  Cool until mixture begins to thicken enough that the candy does not spread significantly when dropped onto greased wax paper or aluminum foil.

Drop by tablespoons onto greased wax paper or greased aluminum foil (aluminum foil seems to work better).  Cool completely.  Yield:  1 dozen pralines

*Original recipe did not suggest dipping the candies in chocolate, but since the honey makes the surface of the candies slightly sticky I prefer to go this route.  Plus, they taste fantastic with chocolate.

Adapted from Rodale's Naturally Delicious Desserts and Snacks, Faye Martin, 1978

Monday, November 6, 2017

Indian Venison Curry

 It occurred to me that venison might be a good substitute for other tough, gamey meat such as goat or lamb.  Evidently, there are a multitude of goat or lamb curry dishes that have nearly identical ingredients.  Here's what I came up with after conducting my research.  I haven't tried this yet, but I think adding a can of coconut milk to the mix might be nice. 

2 lbs venison or goat or lamb, chopped
2 onions, chopped
1.5 inch knob of ginger, minced
3 cloves garlic, minced
1 bay leaf
1-2 T coconut oil or olive oil or ghee
1/4 tsp. ground cloves
1/2 tsp ground cardamom
1 T ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. chili powder
1 tsp paprika
1 tsp ground black pepper
1 tsp. garam masala
2 tsp. salt
1-2 hot peppers, minced
28 oz canned tomatoes
1/2 cup water (optional)
 Fresh chopped cilantro

Heat oil in Dutch Oven and add spices.  Cook in oil until fragrant.  Add venison in batches until browned.  Remove from pan and add onions.  Cool until onions begin to caramelize.  Add remaining ingredients (except cilantro).

Cook at low heat for several hours until meat is tender.  I used an Instant Pot and cooked on high pressure for 90 minutes.

Serve with chopped cilantro.

Tuesday, October 3, 2017

Chanterelle Omelette

Fresh chanterelles sauteed in butter
Cream cheese
Gruyere cheese
Fresh minced sage, 3-4 leaves
Salt & Pepper

Beat the eggs.  Add sage to beaten eggs.  Season with salt & pepper.  Toss eggs in oiled or buttered cast iron or nonstick skillet and assemble filling (mushrooms, dollops of cream cheese and gruyere cheese).  Cook.   Eat.

Friday, September 22, 2017

Paleo Swiss Venison

 Based loosely on Grandma Phipps' recipe for "Swiss Steak" minus the flour and fussing.

2 lbs venison (beef can be substituted)
1 14-oz can tomatoes
1 large onion, sliced
Salt & freshly ground black pepper
Dash of Worchestershire sauce

Throw venison in pressure cooker; season with salt & pepper.  Add tomatoes and sliced onions.  If venison is frozen, set pressure cooker to 2 hours. After 2 hours release pressure and remove meat.  It should be quite tender and falling off the bone.  Puree vegetables and broth and add Worchestershire; adjust seasonings if necessary. Use pureed vegetables as a substitute for gravy atop meat.

White Vegetable Puree

This is a nearly dairy-free version of the cauliflower mash, with more depth of flavor.  It contains butter, but my body doesn't react badly to butter the way it does to cheese and cream.  Stands up well against gamier meats, like venison.

1 head cauliflower, chopped
1 small bulb garlic, peeled
1-2 turnips, peeled & diced
Celery root (2), peeled & diced
1/2 stick butter
salt & pepper

Steam or boil vegetables until tender.  Drain.   Masticate veggies until creamy using a boat motor or food processor.  Add butter and season with salt and pepper. 

Sunday, April 30, 2017

Paleo Banana Bread

T melted coconut oil, plus more for pan
4 large eggs
1/4 c. erythritol (optional)
1 tsp. vanilla extract
½ c. coconut flour
1/4 c. almond flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 very ripe bananas

Preheat oven to 350.  Grease a small loaf pan with coconut oil and line with wax paper.  Mash bananas and add remaining ingredients.  Pour batter into pan and bake for 45 minutes.  Remove loaf from pan when still warm and set on rack to cool.

Herb Fritatta (Kuku)

1/4 c. butter

6 eggs
1 tsp. cumin
1 tsp. coriander
1/2 tsp. turmeric
1 T dried fenugreek leaves
1/8 tsp. cinnamon
1 tsp. salt
1 tsp baking powder
1 tsp. freshly-ground black pepper
1 bunch chopped fresh dill
1 bunch chopped fresh cilantro
1 bunch chopped fresh parsley
2 bunches chopped green onions

Preheat oven to 325.  Place butter in cast iron skillet and set in oven as it heats until butter has melted.  Mix remaining ingredients and pour egg mixture into pan.  Bake for 45 minutes until the edge is golden brown.

Monday, March 27, 2017

Pear/Gorgonzola/Fig/Caramelized Onion/Arugala/Bacon Pizza Topping

Assemble the following on an uncooked pizza crust (this makes enough for one medium pizza):

4 oz gorgonzola cheese

3 strips cooked, good quality bacon, chopped (prosciutto would be good too)

Fig "jam"
1/4 cup dried figs, sliced or chopped (tough parts removed)
Tablespoon or so of honey
Tablespoon or so of balsamic vinegar
pinch of salt
2-4 Tablespoons water

Mix all ingredients in small saucepan and bring to a simmer.  Cook until figs become soft and balsamic and honey has reduced to a syrup.

Caramelized Onions
1 large onion, sliced
Tablespoon or so of olive oil
pinch of salt

Saute onion in olive oil over medium heat, stirring occasionally; don't burn; take your time!  Midway through the cooking process, add salt (this will help expel the moisture).  Cook until onions are semi-translucent, slightly sticky and have turned a light caramel color.

1/2 fresh pear, sliced

Bake at 500 degrees until pizza begins to brown.

After pizza has finished cooking, sprinkle a handful of fresh arugula on top.

Sunday, March 12, 2017

Another saag recipe

2 tsp cumin seeds
olive oil or butter or ghee
8 garlic cloves, minced
1 onion, minced
1 green chili, minced, serrano or jalapeno are good
1 small tomato, chopped
24 oz spinach (I freeze spinach in 8-oz portions) 3-4 boxes of spinach is probably equivalent
½ tsp turmeric powder
1 T chili powder
1 T coriander powder
1 T cumin powder
½  can coconut milk
salt to taste
fresh cilantro for garnish (optional)

Easiest method, if you don't relish the idea of mincing everything by hand:  Macerate onion, chile, garlic in blender with a little water until finely chopped.  

Heat oil in saucepan or skillet with cumin seeds and cook seeds until golden.  Don't burn them!  After seeds have turned golden, dump pureed mixture in.  Expect a lot of sputtering and excitement- don't burn yourself.  Cook over medium heat until onion begins to turn translucent.  

Add tomato and remaining spices.  When tomato has cooked down, add spinach and coconut milk.  Cook at low simmer until spinach is tender.  Adjust seasonings and serve with chopped fresh cilantro if desired.

Sunday, March 5, 2017

Crispy Green Beans

16 oz fresh green beans
3 T olive oil or coconut oil
1 clove garlic, minced
1 tsp sesame oil
1 T soy sauce (I use Bragg's)
1 tsp black vinegar
3 T toasted sesame seeds (optional)

Heat wok to the highest temperature you can get it to and add oil.  Saute beans in oil in batches until their skins blister and they begin to brown.  Add garlic and cook for about a minute.  Add remaining ingredients and serve.

Nice appetizer or side dish.

Yemeni Salad Dressing

Juice of 1 lemon
Olive oil-double the volume of lemon juice
1-2 cloves garlic, minced
1/2 tsp. ground cumin

Incorporate all ingredients in a bottle with a lid and shake well.

Salad usually consists of some combination of sliced red onion, cucumber, tomato, parsley, lettuce, green pepper, thinly sliced carrots, chickpeas (I omit those).

Uncle Abdo's recipe

Saturday, December 31, 2016

Zucchini Casserole

8 medium zucchini, about 4 lbs
1 large onion, thinly sliced
2 cloves garlic, minced
5 ounces parmesan cheese, shredded
1 cup heavy cream or coconut cream
salt & freshly ground black pepper
Butter or olive oil

Slice zucchini using a mandoline or grater.  Sprinkle liberally with salt and set aside at room temperature for a couple of hours.  Drain and wrap in a tea towel to remove excess water.

In a skillet, saute sliced onion in olive oil or butter until caramelized.  Add cream and deglaze pan.  Add garlic.  Mix with remaining ingredients, season with black pepper and place in a large casserole.  Bake at 350 until concoction is browned and bubbling.

Tuesday, November 29, 2016

Almond Pastry Crust

2 1/2 cups almond flour
1 T coconut flour
1 large egg
Ice water
3/4 t. salt
3 1/2 t. solid shortening (I use coconut oil or butter)

Mix first 5 ingredients (easiest in food processor but a wire whisk works well too).  Add shortening, one spoonful at a time.  Add water, one teaspoon at a time; add just enough for the dough to come together.  With some almond flours, no water is necessary at all.

Dough will be stickier than regular pastry dough.

Roll out between sheets of wax or parchment paper and transfer to pie shell.  Fill with pie weights or dried beans and bake at 325 until crust begins to turn gold.  Remove pie weights and cook 5 minutes more.

Saturday, September 3, 2016

Paleo Clam Chowder

Pureeing the cauliflower into oblivion results in a silky, decadent soup.  You don't miss the flour or milk at all and the diced cauliflower added at the end serves as a good substitute for chunks of potato that you encounter in conventional clam chowder recipes.  Best of all, this is a great way to get loads of veggies down the gullet fast.

2 heads of cauliflower, divided
2 large onions, divided
4 stalks celery, diced
1/2 bulb garlic (6-8 cloves)
bacon grease or other lubricant  (I use several tablespoons)
salt & freshly ground black pepper
1 quart chicken broth
2 10-oz cans clams
2 8-oz bottles clam juice

Heat bacon grease in a large Dutch oven over medium heat.

Roughly chop: 
1 1/2 heads of cauliflower
1 onion

Smash cloves of garlic and remove paper skins.

Other onion
1/2 head of cauliflower
Set aside.  

Saute garlic, roughly chopped onion, and 1 1/2 heads of cauliflower in bacon grease until onions begin to turn translucent.  


Clam juice (drain the juice from the canned clams as well and add it to the pot)
Chicken broth

Bring to a simmer and cook for half an hour or so or until vegetables are very soft.

While soup is simmering, saute the diced onion and the diced celery and the remaining 1/2 head of diced cauliflower in a skillet until onions begin to turn translucent.  Don't let the vegetables brown.

When the vegetables in the soup are tender, remove from heat and puree the entire mixture in batches until very creamy.  Return to the Dutch oven.  

Add the diced sauteed vegetables to the pureed soup and add the drained clams.  Reheat, season with salt and pepper and serve.  

Saturday, August 27, 2016

Creamy Cauliflower Bacon Rosemary Soup

2 heads cauliflower, roughly chopped
2-3 onions, chopped
4-5 cloves garlic
1/4-1/2 cup bacon grease (You can substitute any fat, but bacon grease adds that nice bacon flavor)
2- 2 1\2 pints chicken broth (preferably homemade)
fresh rosemary, finely chopped
Salt & freshly ground black pepper

Melt bacon grease in a Dutch oven over medium heat.  Add chopped onions and garlic.  Cook until onions begin to turn translucent.  Add chopped cauliflower and chicken broth , cover and bring to a simmer.  Simmer for 20-30 minutes, or until cauliflower can be mashed easily with a spoon.

Remove from heat and puree in batches until very creamy.    Return to pot, add salt and black pepper, ladle into bowls, and sprinkle fresh rosemary on top.

Sunday, May 8, 2016

Asian Coleslaw

2 cups cabbage, shredded
2 cups red cabbage, shredded
1-2 cups kale, chopped
2 cups Napa cabbage, chopped
1-2 cups shredded carrots
1 bunch cilantro, chopped
2 cups bean sprouts
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 English cucumber, chopped

1 lime, juiced
1/2 cup olive oil
2-3 T sesame oil
1/3 c. honey
3 T fresh ginger
3 cloves fresh garlic
1/3 c. soy sauce

Puree dressing ingredients in blender until creamy.  Toss chopped vegetables with dressing.  Keeps fairly well in the refrigerator for several days, if you exclude the cucumber, (which gets soggy).

Monday, April 25, 2016

Salmon with Cucumber-Dill Salsa

1/2 seedless cucumber, diced
2 small plum tomatoes, diced
1 shallot or 1/4 red onion, minced, divided
2 tablespoons Dijon mustard
2 tablespoons sugar ( I use a few drops of stevia)
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
4 (6-ounce) skinless salmon fillets
Seafood seasoning (recommended: Old Bay)

Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Source: Food Network

Wednesday, April 20, 2016

Chicken with Mushrooms & Artichokes

2 lbs bone-in chicken thighs, trimmed
16 oz cremini or button mushrooms, quartered
16 oz jarred marinated artichoke hearts, drained
Bacon fat or ghee or olive oil
Freshly ground black pepper
1/4 c. chicken broth
1.5 T flour
1 tsp. honey
1.5 tsp. apple cider vinegar

Preheat oven to 375.

Heat oil/bacon fat/ghee in cast iron skillet or Dutch oven over medium heat.  Season chicken liberally with paprika, black pepper, and salt.  Cook in batches until browned (about 2 minutes per side) and set aside.  Be careful to not scorch the spices on the bottom of the pan.

When chicken has been browned, add additional fat and saute mushrooms for 5-10 minutes.  Remove mushrooms and set aside.

Deglaze pan:  Whisk flour, honey, vinegar, and chicken broth together until thoroughly mixed.  Pour into skillet and lower heat, stirring continuously until the browned bits of spices and chicken are released from the bottom of the pan and the mixture has thickened into a thin sauce.  Adjust seasonings if necessary (add salt, paprika, whatever)

Spread chicken, artichoke hearts and mushrooms into baking dish and pour the sauce over the top.  Bake at 375 degrees for 30-40 minutes until chicken is tender and the sauce is bubbling.

Kale Salad

3-4 cloves fresh garlic
1/2 c. olive oil
1/4 c. lemon juice
1/2 tsp. salt
1/2 tsp. red pepper flakes
Freshly ground black pepper

Finely mince garlic.  Shake all ingredients together in a container with a lid.  Or, if you're lazy and don't want to chop garlic, puree everything in a blender until smooth.  The flavor seems to be a bit better if you take the time to mince the garlic separately, but the dressing is creamier if you puree it.

Toss with:
2 large bunches kale, chopped (Dinosaur/Black kale is my favorite; I prefer a rough julienne)
Grated Parmesan cheese (about 1/4 cup or as desired)

Source:  Dr. Weil True Food Kitchen cookbook

Sunday, March 20, 2016

Almond Pulp Muffins

2 c. almond pulp
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp cinnamon
4 eggs
1/4 c. coconut oil or butter
1/3 c. honey
1 1/2 tsp. vanilla (optional)
1 cup fruit (blueberries or huckleberries are great)

Preheat oven to 350 degrees.  Liberally grease muffin tins AND line with parchment paper.

Mix all ingredients, adding fruit last.

Fill tins with batter.  Should have enough for 12 muffins.

Bake for 30-40 minutes, or until brown on top and cooked through.

Monday, September 14, 2015

Balsamic Dressing

1/4 cup fresh basil leaves
Leaves from 2-3 sprigs of thyme
1/2 cup balsamic vinegar
3 cloves garlic
2 tsp. dijon mustard
2/3 cup olive oil
pinch of salt
freshly ground black pepper

Puree in blender until smooth.

Sunday, August 2, 2015

Mango Chutney

Generous pinch of each of the following:
black mustard seeds
nigella seeds
fennel seeds
fenugreek seeds (These are hard- crush w/ mortar and pestle first)
cumin seeds

Saute seeds in a tablespoon or two of olive oil in a small skillet or saucepan until fragrant and mustard seeds begin to pop.

1/2-1 inch fresh ginger, grated

Cook for 1-2 minutes and add:

2 mangoes, peeled and diced

1/2 tsp chili powder
pinch of asafetida
salt, to taste
honey, to taste

Serve warm or at room temperature.

Cilantro (Coriander) chutney

2 ounces or so fresh cilantro
6 scallions
2 jalapenos
1 tsp sugar or a few drops stevia, to taste
2 T chopped ginger
1 tsp. ground cumin
1 tsp. salt
1/4 cup lemon juice
1/4 c. olive oil

Pulverize in a food processor.

Kheema Matar "Minced Meat with Peas" खीम मटर

2 onions, roughly chopped
4 cloves garlic, peeled & crushed
2 1/2 inch piece ginger, chopped
1 chile (jalapeno works well)

Pulverize above mixture in food processor.

Heat 1/4 cup olive oil in large skillet over medium heat.  Add pulverized aromatics and 2 bay leaves.  Fry until onions begin to caramelize.

Add 1 1/2 lbs ground beef or lamb and brown.  When meat is completely cooked,

2 T tomato paste
1/2 tsp of asafetida powder
1/4 tsp ground turmeric
1/2 tsp. chili powder
2 T ground coriander
2 T ground cumin
1/4 cup plain yogurt
1/4 tsp garam masala
salt to taste
black pepper to taste
Water if necessary (you don't want mixture to scorch)


1 package frozen peas

Simmer gently until peas are tender. Add a handful of chopped cilantro and serve.

Thursday, June 11, 2015

Butter-less Chicken/Tikka Masala

Paleo version.  No dairy!

Cooked meat from 1 whole chicken*

1/2 cup cashews soaked in a couple cups hot water for 30 minutes

1 onion, chopped
2-3 cloves garlic, chopped
1 Tbsp. fresh ginger, grated

1 14.5-oz can coconut milk
1 14.5-oz can tomato sauce or chopped tomatoes

1 tsp. cumin
1 tsp. garam masala
5-7 drops liquid stevia
coconut or olive oil

A couple teaspoons lemon juice

Heat oil in saucepan. Saute onion, garlic and ginger until soft. Add tomato sauce and coconut milk and spices. Reduce heat and simmer 10 minutes, stirring frequently.

Strain cashews and discard soaking water.  Puree cashews in blender with the tomato sauce/coconut milk mixture until creamy and smooth.  Return to the saucepan.

Add chicken to sauce and bring to a simmer. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is heated through.

Taste and adjust seasonings as necessary (I wait until this point to add the salt and lemon and stevia. 

*Simmer whole chicken with onion and celery in water until tender, remove meat from bones. 

Wednesday, May 6, 2015

Pasta with Prosciutto & Asparagus

1 lb asparagus, chopped
1 lb mushrooms, chopped (dried morels are fantastic in this!)
1 chopped onion
2-3 cloves garlic, minced
2-3 ounces chopped prosciutto
Scant tablespoon of balsamic vinegar
Tablespoon or two of chicken broth
butter or olive oil
freshly ground black pepper
red pepper flakes
Parmesan cheese

1 lb of cooked pasta (or some substitute thereof)

Saute garlic and onions in olive oil over mild heat until onions begin to turn translucent.  Add prosciutto; cook 2-3 minutes.  Add asparagus and mushrooms; saute until asparagus is just barely tender.  Add balsamic and chicken broth.  Cook another minute or two.  Add remaining ingredients (including cooked pasta), adjust seasonings if necessary.  Toss with cheese and serve.