The Paleo Diet (25 page)

Drain tuna, then place in a colander and rinse thoroughly to remove any remaining salt. In a mixing bowl, combine tuna with onion, celery, pimentos, and mayonnaise, mixing thoroughly. Toss the lettuce with flaxseed oil and lemon juice, and make a bed of lettuce in a medium-size serving bowl. Dollop the tuna mixture on the lettuce bed. Sprinkle with paprika and pepper to taste. Serves one.

Sauté the beef in half of the oil with garlic and half of the wine until the beef is browned. Remove from skillet. Heat the residual oil in the skillet. Sauté the onion, red pepper, celery, and carrots until the onion is tender—about four minutes. Add the remainder of the wine. Add the mushrooms and lemon juice. Stir-fry mixture for approximately three more minutes. Combine the vegetables with the meat. Serves two.

Mix all ingredients and make into small balls. Place the meatballs in a Pyrex pan greased with olive oil. Bake covered at 350 degrees for thirty to forty-five minutes or until done. Serves two to three.

In a large, heavy skillet heat olive oil. Add beef, scallions, garlic, pepper, and basil. Cook on low heat until meat is thoroughly browned. Turn heat up to medium and add spinach, stirring for five minutes. Add eggs and continue stirring for about one minute or until eggs are cooked. Serves four.

Wash cabbage and remove core. Steam for five minutes or until leaves are loose and slightly limp. Pull off leaves and set aside. Mix together all remaining ingredients, reserving 1/3 c tomato puree for later. Fill each cabbage leaf with meat mixture and roll. Place in 9 × 13-inch glass baking dish. Spread rolls with remaining tomato puree, and cover with foil. Bake at 350 degrees for one hour. Serves four to six.

Mix all ingredients in a large mixing bowl. Spread mixture evenly in an 8½ × 11-inch baking dish. Bake at 400 degrees for forty-five minutes or until well cooked. Serves eight.

Place meat in covered deep roasting pan. Mix all other ingredients, and pour over meat. Cover and bake at 350 degrees for one to one and a half hours, and baste two or three times while baking. Serves six.

In a large bowl combine all ingredients except chicken. Mix well to produce marinade. Place the chicken in the bowl, coat thoroughly, and marinate for one to two hours. For grilling: Fire up the barbecue and grill the chicken on medium heat, turning constantly while basting with the marinade until the breasts are cooked. For broiling: Cook under the broiler, turning constantly while basting with the marinade until done. Serves four.

Sauté onion in oil until tender. Mix in chopped chicken livers and brown. Pour in wine, add raisins, walnuts, celery, and apple, and simmer for five minutes. Stuff chicken with mixture and bake in covered dish at 400 degrees for one hour or until done. Serves three to four.

Heat oil mixture in heavy skillet, and sauté garlic and onion. Add remaining ingredients and simmer until vegetables are tender. Serves four.

Place chicken pieces in large baking dish. Sprinkle with pepper and oregano. Lay onion, mushrooms, and celery on top of chicken pieces. Pour in ½ c water to cover bottom of dish. Spread tomatoes over chicken, and top with sprinkles of basil and parsley. Bake at 325 degrees for two hours or until chicken is done. Serves six.

Place veal slices in crock pot, cover with salsa, and cook on low heat for five hours. Remove from pot and pour remaining salsa over meat before serving. Serves four.

Combine all ingredients and mix well. Makes 2 cups.

In your largest skillet, brown chops in oil. Season with pepper. Sprinkle with oregano and parsley. Add garlic and tomatoes. Cover and simmer until tender, about thirty to forty minutes. Serves eight.

Slit chops to make pockets. Sauté the livers and mushrooms in 2 T of the olive oil. Season the chops with pepper and add parsley. Stuff pork chips with liver mixture and skewer to close pockets. Heat the remaining oil in a heavy skillet, add chops, and sear them over high heat on both sides. Place in large casserole dish, and bake at 350 degrees for twenty-five minutes or until tender. Serves six.

Mix garlic and dry spices in a mortar and pestle. Add in the oil and wine to make a paste. Rub the paste on the butterflied pork one hour before broiling. Broil pork 2 to 3 inches from heat source for about six minutes per side or until it is cooked to desired condition. Serves four.

Combine all ingredients except oil and pork chops. Grease a 9 × 13-inch baking dish with oil. Then layer the vegetable and spice mixture on bottom, and place pork chops on top. Cover and bake at 350 degrees for one hour or until meat is tender. Serve the vegetables as a separate dish. Serves four.

Heat oil in heavy skillet. Sauté onion, garlic, basil, and rosemary until onions are tender. Add liver, reduce heat, and simmer for ten minutes. Pour in wine and continue to simmer for fifteen minutes. Serves four.

Sauté the onion, garlic, and pepper in the oil with half of the wine. Add the livers and remaining wine. Sauté the livers until they are firm and brown. Serves four.

Mix all ingredients together in large mixing bowl until well blended. Shape meat into patties, and grill or broil on low heat, turning often. Serves four.

Place meat in a large baking dish. Add all remaining ingredients. Cover and cook at 400 degrees for ninety minutes or until meat is done through to the center. Slice thinly and place on serving plate. Pour remaining juices over meat before serving. Serves six.

Wash steaks thoroughly, and place in 9 × 13-inch baking dish. Heat olive oil on low heat in heavy skillet. Sauté garlic, onion, and spices until tender. Stir in wine, and remove from heat. Pour over elk steaks. Cover and refrigerate for two to three hours. Grill or broil slowly until cooked as desired. Serves four.

Preheat oven to 350 degrees. Wash and dry the pheasant, and brush with olive oil inside and out. Sprinkle inside and out with pepper and garlic powder. In a saucepan, combine the orange juice, raisins, and cloves. Bring to a boil, reduce the heat, and simmer for five minutes. Strain the mixture, discarding the cloves and reserving the orange juice and raisins. In a mixing bowl, combine the orange juice/raisin mixture, ginger, apricots, orange peel, and nuts. Mix well and use to stuff the pheasant. Place the pheasant, breast up, on a rack in a roasting pan and roast until tender, about thirty minutes per pound; brush frequently with the remaining orange juice. Place the pheasant on a serving platter, and trickle the liquid from the roasting pan over the pheasant. Serves two.

Make a marinade by combining the herbs and olive oil in a mixing bowl. Marinate the venison for four hours in refrigerator, covered. Remove steaks from marinade, and shake off excess oil. For grilling: Place steaks on grill, season with pepper, and brush frequently with marinade. Cook the steaks for about two to four minutes per side until well cooked. For broiling: Place steaks on broiler in oven for about five minutes per side or until cooked to your taste. Serves four.

The easiest way to make jerky is to buy your own food dryer. Place beef strips on the racks of a home food dryer (available at any large discount store), and dry the meat until it is tough and chewy (usually overnight). Alternatively, dry in your oven on ungreased cookie sheets. Set oven at lowest baking temperature, and keep the door propped open. Maintain the temperature between 140 and 150 degrees. Drying time varies among ovens but typically takes from four to twelve hours. The jerky is done when it is chewy and tough.