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    58 Recipes

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    Slow-cooked pork with a tart fruity sauce.

    Recipe #520217

    A basic Moroccan tagine recipe; the beef can be substituted with lamb or chicken. Pork shoulder would be inauthentic but would produce a fairly comparable result. Adapted from Claudia Roden's recipe.

    Recipe #520174

    Semi-Paleo pudding. Super rich!

    Recipe #519963

    A fabulous, Paleo/Primal friendly spin on the traditional sweet potato casserole. A great way to get some extra carbs!

    Recipe #519915

    Recipe #519862

    Paleo-friendly beef freezer meal

    Recipe #519861

    Adding to get the nutrition information. You can also omit the spices and add half a cup of chocolate chips.

    Recipe #519838

    A rich Turkish meat stew (traditionally made with lamb, but I'm being inauthentic and using pork for cost purposes) served with a creamy eggplant sauce. Adapted to be somewhat Paleo/Primal-friendly.

    Recipe #519835

    Fabulously spicy, rich, satisfying comfort food.

    Recipe #519818

    The Persian walnut-pomegranate stew, adapted for OAMC.

    Recipe #519816

    Recipe #519813

    A Paleo/Primal-friendly freezer meal -- this recipe is hammered together from a few Cook's Illustrated slow cooker recipes and my own tastes. Note that most of my freezer meal recipes include caramelized onions, so I usually caramelize a ten- or twenty-pound bag before starting on the meals. If you choose that strategy, substitute 1/4 to 1/2 cup caramelized onion for the whole onion called for in the recipe.

    Recipe #519666

    A freezer meal version of a popular northern Thai curry soup. The ingredient mechanism doesn't recognize khao soi paste, but you'll need 3/4 cup of the spice paste, available at Thai markets -- roughly three packets worth, but check the size of the packets at your store.

    Recipe #519662

    A Primal freezer meal; omit cream and sweetener to make it Paleo.

    Recipe #519661

    Easy, moist Paleo and Primal friendly meatballs. Serve with any sauce!

    Recipe #519659

    I just made this one up for my lunch and thought it was worth writing down. It's a sort of Persian-Moroccan fusion, basically a Moroccanized khoresht. I used the Trader Joe's whole wheat couscous, which is very high fiber and made the whole thing marginally healthier. The couscous-cooking process here is adapted from Claudia Roden's method, and yields reliably fluffy, separate grains.

    Recipe #461442

    This is adapted from Cradle of Flavor, based on a delicious version that I had with white rice and duck on my honeymoon. Optionally, you can include a couple of teaspoons of peanut oil, but I don't find it necessary, especially since Indonesian food tends to be rather oily anyway. If you like, you can chop the ingredients in a food processor.

    Recipe #457424

    This is a wonderful sweet, complex eggplant curry that goes beautifully with almost everything. Adapted from Cradle of Flavor.

    Recipe #457423

    Excerpted from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore by James Oseland This extravagantly rich, dry-braised beef curry is a signature dish of the Minangkabau highlands of West Sumatra, Indonesia. Allow plenty of time to make it. Rendang has its own lethargic cooking rhythm, so that the more you try to rush it, the longer it seems to take. Use a shallow, wide pan, such as a skillet, rather than a deep soup pot. Use the best-quality beef you can get. Choose boneless chuck or bottom round laced through with bright white fat and cut it into cubes yourself. If you decide to use the maximum number of chiles this recipe calls for, you may need to use a standard-sized food processor, rather than a small one.

    Recipe #457422

    This is my knockoff of the delicious steak kabobs available at many of our local Persian restaurants. This recipe is meant to be cooked indoors in lieu of grilling real kabobs; it makes very meaty, tender, smoky beef. Serve with saffron rice, kashk-e-bademjan, and a cucumber salad.

    Recipe #426258

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