Hunkar Begendi Oamc Paleo Primal Freezer Meal Recipes

BEEF BOURGUIGNON OAMC PALEO PRIMAL FREEZER MEAL

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.

HUNKAR BEGENDI OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• For the meat stew: Cut pork into two-inch chunks and salt generously. Combine all stew ingredients and stir. Divide into five packs and freeze.
• For the eggplant cream: Peel the eggplants and mash in a food processor. Stir in all other ingredients. Divide into five packs and freeze.
• Thaw one pack of meat stew and one pack of eggplant cream for each meal.
• Pressure cooker directions for meat stew: Bring to pressure and cook 45 minutes. Use natural release.
• Slow cooker directions for meat stew: Cook 8-10 hours on low.
• To cook eggplant cream, heat on the stovetop until cheese and butter are melted and the mixture is creamy.

SICHUAN PORK BELLY OAMC PALEO PRIMAL FREEZER MEAL

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.

HUNKAR BEGENDI

Steps:

• Stew: Fry the onion in the oil till soft. Add meat and brown. Add garlic and cook for a few seconds longer.
• Add tomatoes, sugar, and salt and pepper to taste.
• Add water to cover and simmer with the lid on for about 1 or 1 1/2 hours, till meat is very tender.
• If necessary, add more water or let the sauce reduce a bit to get a good saucy consistency.
• Eggplant Sauce: Prick eggplants all over and roast in a very hot oven (500 degrees or as hot as your oven goes) for 30 minutes, until eggplants soften and skin chars. Cool and peel carefully.
• Put lemon juice in a bowl of water and put peelec eggplants in acidified water to keep them white.
• Melt butter in saucepan, add flour and stiur over very low heat for 2 minutes or until well-blended. Remove from the heat and add milk gradually, beating vigorously. Season with nutmeg, salt and pepper to taste. Cook ove rlow heat for 15 minutes, until sauce thickens.
• Drain the eggplants in a colander and squeeze out as much water and juice as possible. Chop in the colander and mash with a fork (I think this step is meant to allow additional drainage).
• Mix with the milk sauce until well blended. Return to the heat, add grated cheese, stir until melted and add more salt and pepper if necessary.
• Serve the stew with the eggplant cream in a ring around it. Serve with rice.

MUSTARD-MARMALADE CHICKEN OAMC PALEO PRIMAL FREEZER MEAL

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.

KHAO SOI OAMC FREEZER MEAL PALEO PRIMAL

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.