Before I begin, I want to give credit to a few other blog posts out there. I had never made this, or anything like it before, but when it came up in a discussion I had with a co-worker, I knew I had to make curry. I asked around online if anyone could point me in the direction of a good Primal recipe for coconut curry and 3 people shared links with me of their own recipies. All 3 of these looked awesome and I used them as a template and took ideas from each one. Here they are:

Girl Gone Primal’s Creamy Coconut Beef Curry

Yummy Gatherer’s Thai Coconut Curry

Annika’s Coconut Curry 

Here is the list of ingredients I used. Of course I encourage you to mix, match, and use your choice of meat and vegetables. As Girl Gone Primal told me, it’s hard to make anything NOT taste good in here.

1 Can of Coconut Milk

Curry Paste – I used green

Meat – I used beef stew meat

Vegetables – I used celery, broccoli, green peppers, thai chilies, mushrooms, onions, couple cloves of garlic & fresh basil.

1 lime.

Cauliflower – I used about half a head.

I started by seasoning the beef. I seasoned it with curry powder, cumin, paprika, garlic salt, thyme, sea salt, & pepper. I cut the lime into quarters and squeezed the juice out of one of the pieces on the meat and put it to the side. I chopped up all the vegetables and mixed them together in a bowl and squeezed the juice out of another piece of lime over them. I let everything sit for a while as I put my daughter to bed for the night.

When I came back I opened the can of coconut milk and combined it with a teaspoon of the green curry paste and heated it up in a wok, mixing it together really well. It got a little frothy, then I added the raw, seasoned meat and cooked for a few minutes until the meat started to brown. Then I added all of the raw vegetables and squeezed the rest of the lime juice into everything and left it to simmer for a while, stirring every few minutes. I didn’t keep track of time, but you can keep an eye on it and remove the heat when all of your meat and vegetables are cooked to the way you like them. While cooking, I grated the cauliflower to turn it into “rice.” When the curry was done, I served it on the bed of cauliflower rice.

I was very happy with the way this turned out. It was exactly what I had been craving and it hit the spot. There are a few things I would do differently next time. I could’ve gone a little heavier on the spices, and since I like things very spicy, I could’ve added a couple more Thai chilies than I used. Maybe use a little more of the curry paste too. Of course those are things you’d want to adjust based on your personal preference as well.

Enjoy!

-Roger De Rok

Enchiladas Dressed

Alright, it is about time I put this recipe up. I think it still has room for improvement which is why I have held off on posting it but I have not gotten around to developing that yet so here it is in its current yummy state. Those of you that are adventurous can play around with it. I think that adding some organic sour cream to the beef before baking would make it even better as creamy enchiladas but have not yet tried it. This is an enchilada plate and not “rolled” enchiladas which are what you may be familiar with.

Primal Enchiladas:
Ingredients:
Crust option 1: (This is my favorite. It sounds a little odd but its delicious).
- Eggs
- Ground coconut

Crust option two:
- Eggs
- Shredded zucchini

Other ingredients:
Beef (grass fed preferably)
- Onions (white, yellow or red. Pick your favorite. I prefer white in my enchilades)
- Green Chile (if you have it available which I know that those that aren’t New Mexican natives often dont).
- Salsa ( make my own special for enchiladas that is heavy on tomato paste)
- Shredded Cheese (I like a mixture of mozzarella, pepper jack and cheddar)

Toppings:
- Shredded Lettuce
- Organic sour cream
- Guacamole or avocado

Directions:
1. In a baking dish we will first create our crust.
Crust option one.
- Make some SoG coconut griddle cakes and line the bottom of your baking dish with them. Fill in the in-between spots with some egg.

OR

Crust option 2.
- Mix shredded zucchini with egg and line the bottom of the pan.

2. Season and brown your ground been in a skillet. I recommend a lot of garlic and spicy seasonings.
3. pour your browned beef on top of your crust.
4. Top your beef with chopped onion, green chile (if you have it of course) and a layer of salsa.
5. Top with your shredded cheeses.
6. Bake in the oven at 350 degrees until a slight crust starts to form on the top of the cheese. About 30 minutes to 45 minutes.
7. Serve on a plate and top with shredded lettuce, organic sour cream and guacamole or avocado slices. delicious.

For my next recipe, I am working on an idea I have for Primal goat cheese manacotti. I know.. awesome right?!?!?

Due to popular demand from the last post I figure I better put up a recipe.

This is a simple recipe that I have been absolutely hooked on lately. I love this stuff.
I forgot to take a picture of the final product (ate it too fast) so picture the 2 parts below mixed together lol!

Browned Beef

Guacamole

Ingredients:
- 2 pounds ground beef (or 1 pound ground beef and 1 pound stew meat like in my picture)
- 4 cloves garlic
- ½ onion (white, yellow or red… your preference)
- 2 avocados
- Sea Salt
- Crushed red pepper
- Black pepper
- Chopped tomato or your favorite salsa
- 2 tsp lemon juice
- (Optional) Peppers. Your choice… Green Chile, Green Bell, Red bell, Hungarian, Thai. You name it, I have made this with all and it is awesome.

Directions:
1. Mince garlic and chop onion.
2. Season beef with 2 minced garlic cloves, salt, black pepper, crushed red pepper and optional peppers or chiles.
3. Brown beef
4. In a large bowl combine onion, remaining 2 garlic cloves, lemon juice, avocado and chopped tomato or salsa.
5. Mash avocado with a fork and stir guacamole.
6. Turn off heat to beef and stir guacamole into beef.
7. Ensure that everything is mixed together well and serve!
8. Makes serving size… “a lot”. (Scientific huh?)

Feel free to play around with this recipe and make it your own. I don’t think that I have ever made this exactly the same way twice!

Yes, I actually have 3 crockpots

There aren’t many easier ways to cook than with a crockpot. You can also make some darn good meals with the sucker. So dust off your crockpot, or if you don’t have one… go buy one! We will be having many recipes on the site going forward that are going to require a crockpot as my wife is a master with it.

Advantages of crockpot cooking:
1. A crockpot doesn’t require constant babysitting. Just leave it be and go do all the other crap you have to get done. The crockpot will take care of your meal for you.
2. A crockpot will tenderize and soften meat for you so go ahead and use that cheaper tougher cut!
3. It is hard to burn a meal using a crockpot.
4. You a fan of stews, soups, shredded meats? A crockpot is a must have.
5. The longer cooking times mean better distribution of flavors! Yum yum and yum.
6. A crockpot leaves the stove and oven open and available for anything else you might want to cook up. Primal Peach Patties for dessert anyone?

I am sure there are some other advantages that I missed out on in there but that is a good start. Around the SoG’s house we mostly use our crockpot for green chile stew, chilli’s and no tortilla tortilla soup! Stay tuned for some of these delicious SoG creations but here is a simple little crockpot recipe to get you started:

Primal Cabbage Rolls (SoG adapted recipe. Original recipe has unknown origin and was not primal)
Ingredients:
12 large cabbage leaves
1 1/2 lbs ground beef or lamb
1 can tomato paste (6 oz.)
3/4 cups water
1/2 tsp. sea salt
1/8 tsp. pepper
1/4 tsp. leaf thyme

Directions:
1. Boil 4 cups water. Turn off heat.
2. Soak washed cabbage leaves in water for 5 minutes then drain and cool.
3. Combine ground meat, salt, pepper, and thyme.
4. Place 2 tablespoons meat mixture on each leaf and roll firmly.
5. Stack rolls in the crockpot.
6. Combine tomato paste and water then pour over stuffed cabbage.
7. Cover and Cook on low setting for 8 – 10 hours.
8. Enjoy!

What are your favorite uses of the crockpot?