What's for Primal Dinner? 2.0

One of the best recent threads on the other board was the "What's for Primal Dinner?" thread. Sadly, it's been buried in a heap of spam.

Can we get another one going here with awesome food pics and descriptions?

My dinner is a few hours away yet, but I promise to return with some pictures when the time comes. Making roasted pork loin, roasted carrots and mashed cauliflower!

And you?

Well, didn't get a picture as I saw this a bit late. Anyhoo, I had a pork chop coated in ground porkrinds and herbs, sauteed in Avacado oil, and an apple. Had my veggies for breakfast and lunch.

I'll do better tomorrow.

Grok on!

We had a huge pot of chili on simmering all day. Monday nights are nuts for us as both our teenage kids need to be different places. So I always make a ton of dinner on Sunday so we have a quick, healthy, meal of leftovers on Monday.

Narrowminded wrote:Well, didn't get a picture as I saw this a bit late.  Anyhoo, I had a pork chop coated in ground porkrinds and herbs, sauteed in Avacado oil, and an apple.  Had my veggies for breakfast and lunch.

I'll do better tomorrow.

Grok on!

What a great idea, the pork rind coating! I might try that on Tuesday when my gf and I can get together again.

Friday I cooked up my famous, within family and friends, pork ribs for Kirsten. Memphis style rub but put on oil wet. Rub recipe after lots of work, "Bayou #14." Slow apple wood smoked. Even my cousin who works summers in a rib place said mine were better.

Well, she ain't going nowhere after that!

Oh, another great way to cook pork chops is coat with coconut oil and paprika. A daughter who lives semi-primally taught me that one.

Roasted pork loin! Rubbed in salt, pepper and garlic. Came out nice and moist!

Not pictured: Enjoyed some multi-colored carrots roasted in evoo and some mashed cauliflower topped with parmesan. Dessert was a big chunk of Dagoba 87% chocolate.

No pictures here, but T-bone steak and vegetables.

And lots of 'em.

Cheers =D

Pork rind coating is AWESOME. I haven't done this in a while, but one of my favorite dishes is home-made "chicken nuggets". You hack chicken breast into chunks, coat them in egg and then roll them in pulverized pork rinds. Fry them up in a pan with the primal oil of your choice or bake them. They blow breaded chicken nuggets out of the water! Not the kind of thing I'd eat every day since it's super high in Omega 6, but much better than gorging at McDonald's.

Tonight I had leftovers of the pork loin along with some cauliflower "rice" topped with Kerrygold, lemon zest and garlic. It was really nice!

RedComet wrote:Pork rind coating is AWESOME. I haven't done this in a while, but one of my favorite dishes is home-made "chicken nuggets". You hack chicken breast into chunks, coat them in egg and then roll them in pulverized pork rinds. Fry them up in a pan with the primal oil of your choice or bake them. They blow breaded chicken nuggets out of the water! Not the kind of thing I'd eat every day since it's super high in Omega 6, but much better than gorging at McDonald's.

Tonight I had leftovers of the pork loin along with some cauliflower "rice" topped with Kerrygold, lemon zest and garlic. It was really nice!

I'm fixing to fix this tomorrow night for my gf. Unfortunately, she has egg allergy! Damn!

Anyone, any ideas other than olive oil?

I'd say bacon fat!

Wife made meatloaf. Less primal ingredients where rolled oats and catsup. Both organic and whatnot, so only a bit in the grey zone. But I didn't make it so I don't complain!

Tonight is roasted chicken thighs, roasted and smashed mini-potatoes with chipotle aioli and a big salad. Nothing exciting - just typical week night fare.

OTB - Coconut oil or what I used for the pork - Avocado oil.

Tonight was steak and baked potato w/ghee. Feeling like I needed a little extra carb.

Grok on

Narrowminded wrote:OTB - Coconut oil or what I used for the pork - Avocado oil.

Tonight was steak and baked potato w/ghee.  Feeling like I needed a little extra carb.

Grok on

CO is what I used. I also added paprika. A daughter turned me onto CO and paprika, wonderful! So this time the rinds were an extra. Kirsten loved it.

ONTARIO wrote:Tonight is roasted chicken thighs, roasted and smashed mini-potatoes with chipotle aioli and a big salad. Nothing exciting - just typical week night fare.

This sounds so good! My mouth is watering just picturing it, haha.

My menu was a little random today. I had some grass-fed ground beef seasoned with non-nightshade taco seasonings atop a bed of cauliflower lime "rice". It was tasty but didn't really feel like a taco bowl, haha. I wish I could do nightshades right now. I'm craving hot salsas and potatoes! Unfortunately, they give me issues, so I'm giving them a rest for the next few months.

OTB happy to hear the GF approved of your dinner.

Tonight is turkey pumpkin chili. It's a blustery kind of day and this will hit the spot. Pumpkin, tomatoes, bell pepper, onion, garlic, jalapeño, ground turkey, chili powder, cumin, corriander, salt and pepper. yum. Warm and filling.

RedComet wrote:Pork rind coating is AWESOME. I haven't done this in a while, but one of my favorite dishes is home-made "chicken nuggets". You hack chicken breast into chunks, coat them in egg and then roll them in pulverized pork rinds. Fry them up in a pan with the primal oil of your choice or bake them. They blow breaded chicken nuggets out of the water! Not the kind of thing I'd eat every day since it's super high in Omega 6, but much better than gorging at McDonald's.

Tonight I had leftovers of the pork loin along with some cauliflower "rice" topped with Kerrygold, lemon zest and garlic. It was really nice!

This sounds amazing and I have everything I need, I will give it a go, if not tonight then tomorrow.

Ooh, I love this thread already! Will post as soon as I figure out what dinner's going to be.

Duck breast fillet with leek and bell pepper.

Had the chicken thigh fillets with sugar snaps and potatoes on Sunday as the duck fillets were still thawing...

I never did try the pork rind coating and now my crackling is all gone.

Last night was lamb sausages.  I turned them into a curry with mushrooms, onions, curry powder, smoky tomato sauce (non primal but I was out of puree), a little coconut cream, some green peas and beans.   The family raved.  Little did they know till later that the sausages were from my friend's pet lamb, Rupert.

I also made a quick spring salad with lettuce, carrot, cucumber and spring onions, lemon juice and olive oil.

The night before last was lamb rump cooked using sous vide wand for 2.5 hours at 60°C then seared in a cast iron pan, served with various veg - so tender and medium rare. Last night the rest of the lamb was cooked in a casserole with cubed aubergine, onions, loads of garlic, romano peppers and flavoured with coriander, cinnamon, cumin, black pepper and cayenne pepper. Again with loads of veg and some quinoa. Really warming and aromatic.

breadsauce wrote:The night before last was lamb rump cooked using sous vide wand for 2.5 hours at 60°C then seared in a cast iron pan, served with various veg - so tender and medium rare. Last night the rest of the lamb was cooked in a casserole with cubed aubergine, onions, loads of garlic, romano peppers and flavoured with coriander, cinnamon, cumin, black pepper and cayenne pepper. Again with loads of veg and some quinoa. Really warming and aromatic.

Those sound like 2 really great meals, Breadsauce!

Had roasted chicken thighs tonight!

Baked them in EVOO, coated with turmeric, black pepper, sea salt and cumin. They were DELICIOUS. Had some roasted carrots and cauliflower on the side with a little grated parmesan. There were no leftovers, sadly. lol

Yesterday we had sauteed cabbage with Bolognese sauce. My kids like the cabbage more than e.g.. zoodles. We will be having the same today.

Today - roasted free range chicken with tons of veg. Simple, old fashioned - the chicken will provide 3 meals of 2 servings each, and LOADS of lovely chicken stock.

Tonight is pot roast with a bunch of veggies. One of my ultra-favourite meals because I toss it in the Instantpot half the day and walk away.

We received an Instant Pot as a Christmas present and tried it out on a pot roast with good results. That was our main course the last two nights.

The IP looks to be a good add for our kitchen, although it is bigger than I would have thought, and we are tight on space and haven't found a good storage spot for it between uses.