Caveman Cookbook

MightyMite’s Thai Ground Beef Salad

Posted in Meals, Meats, Salads by The Girl on March 3, 2010

Thai Ground Beef Salad

2 pounds ground beef
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
equivalent 1 teaspoon sweetener of your choice
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon coconut oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts or almonds or whatever
1 large head Boston or other leafy lettuce, separated into leaves

In a bowl, mix the beef, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, sweetener and the 1 teaspoon of Sriracha.
In a skillet, heat the oil. Add the beef mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the nuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping

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Kuno1chi’s Beef and Eggplant Curry

Posted in Meals, Meats by The Girl on March 3, 2010

 1 large Onion
 sliced 2 small tomatoes chopped
1 pound Ground Beef
1 medium Eggplant, peeled and cut into 1/2 cubes
1 Green Chile (I used a Serrano), sliced
1/4 cup Ghee
1 T. Ginger-Garlic Paste
1 tsp Turmeric
2 tsp Coriander
1 tsp Red Chile Powder
1 tsp Cumin
1 tsp Garam Masala Powder

Saute Onions in Ghee until very dark amber. Add Ground Beef, Turmeric, Coriander, Chile Powder and Ginger-Garlic paste, and continue to cook for a few minutes, until meat begins to brown. Add tomatoes, eggplant and Cumin, cook for about 20 minutes until veggies are very tender. Add Garam Masala and Green Chile, simmer about 5 minutes. Serve with Cauliflower ‘Rice’.

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Lil_earthmomm’s Primal Carbonara

Posted in Meals by The Girl on February 25, 2010

1 pkg bacon
10 portobello mushrooms
1 1/2 cups heavy cream
8 egg yolks
1 cup parmesan cheese
fresh parsley
fresh basil
garlic powder

Matchstick bacon and cook till done but soft. Remove bacon, but keep the grease.

Thinly slice 10 portobello mushrooms (not too thin, you want them as the “noodles” so you don’t want them to disintegrate when cooking)

Saute them in the bacon grease with 4 or 5 minced cloves of garlic and remove from the pan. Pile them on 4 plates.

Pour 1 cup of heavy cream in the pan and return to heat, on low. In a bowl mix another 1 1/2 cups cream, 8 egg yolks and 1 cup of fresh parmesan cheese, a handful of chopped fresh parsley and some chopped fresh basil (or a spinkle or dried) salt and pepper, and some garlic powder. Whisk into pan, making sure it’s not too hot or the eggs will overcook and curdle. Whisk until the sauce thickens.
Ladle sauce over mushroom “noodles” and try not to lick your plate when you’re done. Try, but no one will fault you for licking! 😉

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