BEEF BOURGUIGNON OAMC PALEO PRIMAL FREEZER MEAL
Make and share this Beef Bourguignon OAMC Paleo Primal Freezer Meal recipe from Food.com.
Provided by Sass Smith
Categories Very Low Carbs
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into two-inch chunks and salt generously.
- Combine all other ingredients except red wine and stir to combine thoroughly.
- Stir in beef, divide into five packs and freeze. Thaw before cooking.
- Combine contents of one freezer pack with two cups red wine.
- Pressure cooker directions: Bring to pressure, cook 45 minutes, use natural release.
- Slow cooker directions: Cook 8-10 hours on low.
Nutrition Facts : Calories 561.2, Fat 14.1, SaturatedFat 6.3, Cholesterol 149.7, Sodium 861.3, Carbohydrate 16, Fiber 1.8, Sugar 4.8, Protein 50.1
MUSTARD-MARMALADE CHICKEN OAMC PALEO PRIMAL FREEZER MEAL
Make and share this Mustard-Marmalade Chicken OAMC Paleo Primal Freezer Meal recipe from Food.com.
Provided by Sass Smith
Categories High Protein
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Salt chicken parts and stir together with other ingredients.
- Divide into five packs and freeze.
- Pressure cooker directions: Bring to pressure and cook 10 minutes. Use natural release.
- Slow cooker directions: Cook 8-10 hours on low.
Nutrition Facts : Calories 712.5, Fat 32.1, SaturatedFat 8.7, Cholesterol 294.8, Sodium 480.4, Carbohydrate 32.5, Fiber 0.8, Sugar 28.9, Protein 70.8
CHICKEN PROVENCAL OAMC PALEO PRIMAL FREEZER MEAL
Make and share this Chicken Provencal OAMC Paleo Primal Freezer Meal recipe from Food.com.
Provided by Sass Smith
Categories Healthy
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Salt chicken thighs and set aside. Combine all other ingredients into a uniform mixture and add chicken thighs.
- Divide into five packs and freeze. Thaw before cooking.
- Pressure cooker directions: Bring to pressure and cook 15 minutes. Use natural release.
- Slow cooker directions: Cook four to six hours on low.
Nutrition Facts : Calories 416.9, Fat 9.2, SaturatedFat 2.3, Cholesterol 188.9, Sodium 356.6, Carbohydrate 14.4, Fiber 2.4, Sugar 3.2, Protein 47
FESENJAN (IRANIAN SPECIAL OCCASION DISH)
I had this marvelous dish in a Mediterranean Cafe. The fragrance is wonderful and the taste sublime. There has been quite a bit of discussion on this recipe. I would like to clarify that I have had this dish only twice at one restaurant and that I have never actually made the dish. I enjoyed it so much I searched and found this recipe online, it is not original by me. I do not find the one star review helpful. That it doesn't taste like grandma's does not mean it is a bad recipe. As for the use of Garlic, I know nothing of regional Iranian dishes, but I love garlic in most anything!
Provided by KerryBnTX
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter or oil over medium heat in a large Dutch oven.
- Add onions and sauté until wilted and translucent.
- Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
- Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
- Adjust sugar and salt to taste.
- Bring to a low boil and simmer 1/2 hour.
- Add chicken and simmer on low heat another 30-60 minutes.
- Halfway through the cooking time, add the lime juice to taste.
- The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.
- Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
- Serve with plain white rice.
- NOTES Fesenjan is special occasion food in Iran.
- It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.
- It is a thick, rich, sweet-sour dish that improves in flavor the next day.
- Pomegranate syrup is available in most Middle Eastern and health food stores.
- If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice.
- The flavor is roughly the same.
- You can use a whole bone-in chicken if you like.
- Cut it into 8 serving pieces and remove most of the skin.
- The bones will give the dish a richer flavor.
KHORESHT FESENJAN - PERSIAN POMEGRANATE AND WALNUT STEW
A rich and delicious Iranian stew that is very special! It's not the most appealing dish; however, it tastes fantastic. If desired, pomegranate seeds can be added for flavor and presentation. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Fruit
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet.
- Add the walnuts to a food processor and grind them into a fine texture.
- In a large pot, saute the onion until translucent over medium heat.
- Season the chicken with salt and pepper, then add to onion and cook a few minutes.
- Turn chicken pieces after a few minutes.
- Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.
- Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly.
- Add 2 cups of water and mix well until lumps disappear.
- Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.
- Make sure you watch your walnuts. As the mixture thickens, it can easily burn.
- Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt.
- If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste.
- Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through.
- Serve over basmati rice.
Nutrition Facts : Calories 1180.6, Fat 105, SaturatedFat 15.4, Cholesterol 157.9, Sodium 149.1, Carbohydrate 20.3, Fiber 8.3, Sugar 4.2, Protein 50.7
KHAO SOI OAMC FREEZER MEAL PALEO PRIMAL
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.
Provided by Sass Smith
Categories Asian
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat the coconut cream in a large skillet on medium heat and cook the khao soi paste until it becomes fragrant and the oil begins to separate from the paste.
- Remove from heat and stir in chicken bouillon and chicken thighs.
- Divide into five freezer packs and freeze. Thaw before cooking.
- Pressure cooker directions: Bring to pressure and cook for 15 minutes. Stir in one can of coconut milk and serve with lime wedges, sliced shallots, and pickled greens.
- Slow cooker directions: Cook for 4-6 hours on low. Stir in one can of coconut milk and serve with lime wedges, sliced shallots, and pickled greens.
- For a higher carb or non-Paleo/Primal version, serve with Chinese egg noodles.
Nutrition Facts : Calories 743.4, Fat 55, SaturatedFat 43.4, Cholesterol 188.9, Sodium 239.8, Carbohydrate 17.8, Fiber 0.1, Sugar 11.8, Protein 49
SICHUAN PORK BELLY OAMC PALEO PRIMAL FREEZER MEAL
Make and share this Sichuan Pork Belly OAMC Paleo Primal Freezer Meal recipe from Food.com.
Provided by Sass Smith
Categories < 4 Hours
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork belly into two-inch chunks and salt generously. Mix together all ingredients.
- Divide into five packs and freeze. Thaw before cooking.
- Pressure cooker directions: Bring to pressure and cook 45 minutes. Allow natural release.
- Slow cooker directions: Cook eight to ten hours on low.
Nutrition Facts : Calories 1020.1, Fat 96.6, SaturatedFat 35.2, Cholesterol 130.9, Sodium 472.3, Carbohydrate 15.4, Fiber 0.9, Sugar 11.2, Protein 18.4
FESENJAN OAMC PALEO PRIMAL FREEZER MEAL
Make and share this Fesenjan OAMC Paleo Primal Freezer Meal recipe from Food.com.
Provided by Sass Smith
Categories < 4 Hours
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Salt chicken thighs and set aside.
- Mix all other ingredients into a uniform sauce and coat thoroughly over chicken thighs.
- Divide into five packs and freeze.
- Pressure cooker directions: Bring to pressure and cook for 15 minutes.
- Slow cooker directions: Cook on low for four to six hours.
Nutrition Facts : Calories 526.2, Fat 31.9, SaturatedFat 4.5, Cholesterol 188.9, Sodium 208.8, Carbohydrate 11, Fiber 3.9, Sugar 3.3, Protein 50.8
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