Primal Enchiladas

Primal Enchilada with roast beef and cheddar and side salad - YUM!

I made homemade primal enchiladas last night and they were delicious! Why are they considered primal?? Because the tortilla used is not wheat, flour, corn, or any other grain.  They are actually egg crepes - and they are WONDERFUL! 

I had never made crepes before this recipe, and did not think they would stand up to the folding and abuse of filling and transferring them to the pan, but I was very pleasantly surprised. Now the original recipe I read called for ONLY using the egg whites.  That for me would take a lot more practice, as they are very flimsy and more easy to tear.  However adding 2 or 3 yolks into the mixture gives added strength and does just fine. 

I used leftover roast, chopped up fine (thanks, Ma), and sauce that I made up myself and shredded cheddar for the filling. Below are the ingredients and approximate amounts, since I didn't really measure anything :P

Enchilada Sauce
28 oz can crushed tomatoes (or roasted tomatoes, mixed in blender)
2-3 Tbsp minced dry onion (or 1/2 small onion chopped fine)
2 Tbsp chili powder
2 tsp red (cayenne) pepper
4-5 cloves garlic, minced
1 small can green chilis

Mix together well and set aside.


Egg Crepes (Tortillas)
3 whole large eggs
5 additional egg whites
1/2 cup whole milk or half & half

Mix well.  Heat to medium heat a skillet.  Spray will with non-stick spray.  Pour small amount of egg mixture into skillet and tilt to spread and cover bottom.  Let cook for approximately 1 minute.  Cover the skillet with a lid and cook another 30 seconds.  Slide with spatula onto plate to keep until ready to fill.  Use rest of egg mixture making another 5-7 'tortillas'.


Filling:
Take approx. 1-1/2 cups of the sauce mixture and put in skillet that you'd used for the crepes.  Stir in the meat you have selected to use in your filling.  I have used chicken, roast, and ground beef - all of which are delicious.  Stir mixture and heat until liquid reduces and sauce is thickness desired.


Putting it together:
Grease 9x13 pan.  Spread small amount of sauce in the bottom.  Take an empty plate and spread out a crepe.  Put small spoonful of filling onto crepe and sprinkle with cheddar cheese.  Fold sides of crepe in slightly and then roll from opposite end to close. Place folded enchilada into pan on top of sauce.  Continue making enchiladas until crepes are gone/pan is full.  Pour remaining sauce over enchiladas and spoon leftover filling in between enchiladas for yummy goodness.  Sprinkle entire pan with shredded cheese.  Cover with foil and bake in 350 oven for 30 minutes.  I like to take off foil then and bake another 5 minutes or just turn on broiler to brown up the tops for a couple minutes.

ENJOY!!  :)

Primal Pizza

Taken from http://www.marksdailyapple.com/son-of-groks-primal-pizza-recipe/
and then adapted to our tastes :)

The recipe:
As you can see, this makes a large pizza. Feeds about 4 so plan accordingly! This recipe is high in dairy but for pizza, I will make the exception!

Ingredients:
Crust:
2 Cups Almond Meal/Flour  (we purchase ours from Honeyville Grains )
2 Eggs
2-3 Tsp Extra Virgin Olive Oil
1 Tsp salt

Instructions:

Crust:
1. Pre-heat oven to 350 degrees
2. Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was), continue to add almond flour until you get a good consistency.
3. Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
4.Using olive oil on your hands, press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
5. Take a fork and "dock" you pizza crust - poke holes in it - so that the dough doesn't come out with large 'bubbles or humps in it.
6. Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.

Put it all together:

1. After crust comes out of the oven, spread sauce evenly over crust.
2. Add your cheese and toppings evenly on top of sauce.
3. Put back in the oven and bake at 350 degrees for approximately 10-15 more minutes. Cheese should be evenly melted.
4. Slice and enjoy!

H's Chili

Modified from a recipe : James Coney Island Chili


2 1/2 - 3 lbs ground beef (browned and well-drained)
28-32 oz beef broth
20-24 oz water
2 cans (14 oz) diced or whole tomatoes in tomato juice
1 1/2 Tbsp Paprika
4 Tbsp Chili Powder
2 tsp Garlic Powder
1 - 2 Tsp Onion Powder
3/4 Tsp Season Salt
1/2 Tsp Sea Salt
1/2 - 1 Tsp Cayenne Pepper
( spices can be adjusted for desired heat/taste )

If needed for thickening:

1 - 1 and 1/4 cups water
1/4 - 1/2 cup Arrowroot Powder/Flour (enough to make medium smooth sauce)



Preparation:
In stock pot, put well drained beef and add broth and water. Let simmer for 1 hour on medium heat.  While meat is simmering, take tomatoes and spices and put in blender. Puree well, mixing spices into tomatoes. After meat has been simmering for the hour, add in the tomato and spice mixture. Stir well, and let simmer for another 45-50 minutes on low heat, stirring from time to time.
If needed, slowly pour in enough of the thickening sauce to bring to desired consistency.

Great over hot dogs or served alone with your favorite accompaniments.

Nutritional Data