06 Monday Jul 2015
Posted in Food, Ingredients, paleo-cuisine, Recipe
This is a rub primarily for brisket. How to cook a brisket is beyond the scope of this post, but this is the rub I use.
In a clean coffee mill or spice grinder coarsely blend all the ingredients except the salt. Combine all ingredients (including the ground spices), and mix well. Store in a sealed container.
03 Sunday May 2015
Posted in Baking, Food, paleo-cuisine, Recipe
Here is another variant for baked goods.
Ingredients
Instructions
Preheat an oven to 350 degrees.
Combine the dry ingredients in a bowl, and mix well. Add the boiling (and I do mean boiling) water, and blend well. This gives you the dough.
Take a blob about the size of a golfball, and press it flat in a tortilla press. If you don’t have a tortilla press, you can roll the dough out, but that will take longer. This is a forgiving dough, if it tears, you can press it together or patch over it.
Wrap the items to be baked, and place on a baking sheet. For these, I prefer the USA Pans cookie sheet. Bake for 30-45 minutes, turning as necessary to get all sides a solid deep brown.
05 Sunday Apr 2015
Posted in Food, paleo-cuisine, Recipe
So, you want an egg roll, or some crab rangoon, and you don’t want the 11 grams of carbohydrates per wrapper?
Ingredients
Instructions
Prepare whatever filling you are going to use. Make sure it isn’t watery, and let it chill completely.
Combine the dry ingredients in a bowl, and mix well. Add the boiling (and I do mean boiling) water, and blend well. This gives you the dough.
Take a blob about the size of a golfball, and press it flat in a tortilla press. If you don’t have a tortilla press, you can roll the dough out, but that will take longer. This is a forgiving dough, if it tears, you can press it together or patch over it.
Lay a small column of filling along the center of the wrapper, stopping a bit short of each end. Fold the top and bottom over the filling, then fold the dough from left to right over the filling, and then roll it closed. Seal the whole thing up with your fingers, you should be able to pinch the dough closed. If you have any tears, use a small piece of dough and patch over it. Repeat until all the dough or all the filling is gone, putting each roll aside on a nonstick surface (I usually use a Silpat).
If the filling is going to be messy, you can also pre-prepare the filling by creating the columns on another Silpat, and then freezing them before constructing the rolls.
Bring 1/2″ or so of oil up to 325 degrees in a small pan (smaller pans allow us to use less oil). Cook the rolls two at a time, until a dark golden brown on all sides, and then drain.
08 Thursday May 2014
Posted in Baking, Food, paleo-cuisine, Recipe
This can be used to make a cake, or to make baked chocolate doughnuts, if you use an appropriate pan.
Dry Ingredients
120g Almond flour
2T / 20g Coconut Flour
1/4 cup Cocoa
1/2 tsp Baking Soda
The sweetening equivalent of 1 cup of sugar
1/4 tsp salt
Liquid Ingredients
225g Buttermilk
2 large eggs
30g Melted Unsalted Butter or Ghee
1 tsp Almond extract
Instructions
Preheat oven to 350 degrees (325 if you are using a convection oven).
Spray your baking pan with olive oil.
Combine dry ingredients and blend well.
Combine all wet ingredients except the butter, and mix well. Then add the
melted butter and mix.
Combine all ingredients into a batter, and pour or spoon into the pan or pans.
Bake for 30 minutes. Remove from the oven and let cool fully before removing the cake/doughnut from the pan(s).