Khao Soi Oamc Freezer Meal Paleo Primal Food

BEEF BOURGUIGNON OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Cut beef into two-inch chunks and salt generously.
• Combine all other ingredients except red wine and stir to combine thoroughly.
• Stir in beef, divide into five packs and freeze. Thaw before cooking.
• Combine contents of one freezer pack with two cups red wine.
• Pressure cooker directions: Bring to pressure, cook 45 minutes, use natural release.
• Slow cooker directions: Cook 8-10 hours on low.

CHIANG MAI (KHAO SOI) NOODLES

Steps:

• Heat a large saucepan and add oil.
• When oil hot, stir-fry garlic & shallots for 30 seconds.
• Add coconut milk, curry posder, red curry paste, and then the beef.
• Heat to boiling, then reduce to medium heat.
• Simmer for ~30 minutes.
• Add fish sauce, sugar, turmeric, and lime juice.
• Stir to combine all the ingredients and bring to a slow boil.
• Continue to cook for 10 minutes.
• In a medium saucepan, heat the water to rapid boiling.
• Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
• Drain the noodles and place in a serving bowl.
• Pour curry mixture over the noodles and top with the green onion and the cilantro.
• Serve with the garnish ingredients arranged on the side.

SICHUAN PORK BELLY OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Cut pork belly into two-inch chunks and salt generously. Mix together all ingredients.
• Divide into five packs and freeze. Thaw before cooking.
• Pressure cooker directions: Bring to pressure and cook 45 minutes. Allow natural release.
• Slow cooker directions: Cook eight to ten hours on low.

QUICHE IN A BAG (OAMC-FREEZER COOKING)

Steps:

• Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag.
• With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
• Pour into the bag with the meat/vegetable mixture.
• Seal and freeze.
• To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
• Bake at 350º for 35-45 minutes, until lightly browned on top and well set in the center.
• Cool about 5 minutes before serving.

MUSTARD-MARMALADE CHICKEN OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Salt chicken parts and stir together with other ingredients.
• Divide into five packs and freeze.
• Pressure cooker directions: Bring to pressure and cook 10 minutes. Use natural release.
• Slow cooker directions: Cook 8-10 hours on low.

KHAO SOI (NORTHERN THAI LAMB CURRY)

Steps:

• Combine ground cumin, ground coriander seeds, curry powder, turmeric powder and minced garlic in a small bowl. Rub rack of lamb with mixed spices and wrap in plastic wrap. Refrigerate for several hours. When ready to make this dish, bring lamb to room temperature before cooking.
• Using medium saucepan, pour in 2 tablespoon cooking oil and start cooking the curry pastes on low heat for 2 to 3 minutes, adding the spices, then the coconut cream, and cook for 5 minutes. Add the rest of the coconut milk. Bring to a boil, and add the sugar and fish sauce to taste. Simmer for 1/2 hour and check the seasoning.
• Preheat the oven at 375 degrees F. Heat the saute pan with grapeseed oil and season the marinated lamb with salt. Sear until golden brown. Put in oven for 15 to 17 minutes until medium rare. Allow lamb to rest for 5 minutes before cutting into 8 ribs.
• Place 2 oz of wonton noodles in the center of the plate. Place the lamb rack on top and sprinkle with diced onion, pickled mustard greens, lime zest, and cilantro then pour the hot curry on the lamb. Garnish with 2 oz wonton noodles.

DATE TAGINE OAMC PALEO PRIMAL FREEZER MEAL

Steps:

• Cut meat into two-inch chunks and salt.
• Combine all ingredients except almonds and sesame seeds. Divide into five packs and freeze.
• Pressure cooker directions: Bring to pressure and cook 45 minutes. Use natural release.
• Slow cooker: Cook on low for eight to ten hours.
• Sprinkle with almonds and sesame seeds to serve.

KHAO SOI OAMC FREEZER MEAL PALEO PRIMAL

Steps:

• Heat the coconut cream in a large skillet on medium heat and cook the khao soi paste until it becomes fragrant and the oil begins to separate from the paste.
• Remove from heat and stir in chicken bouillon and chicken thighs.
• Divide into five freezer packs and freeze. Thaw before cooking.
• Pressure cooker directions: Bring to pressure and cook for 15 minutes. Stir in one can of coconut milk and serve with lime wedges, sliced shallots, and pickled greens.
• Slow cooker directions: Cook for 4-6 hours on low. Stir in one can of coconut milk and serve with lime wedges, sliced shallots, and pickled greens.
• For a higher carb or non-Paleo/Primal version, serve with Chinese egg noodles.