Recipes

ALL INGREDIENTS, ALL ORGANIC, ALL THE TIME
(listed in alphabetical order)


APPLE PIE
http://cookingcaveman.blogspot.com/2010/10/high-in-sky-apple-pie.html


APRICOT (or peach) DIPPING SAUCE/GLAZE
http://cookingcaveman.blogspot.com/2010/08/im-koo-koo-for-coconut_16.html


BBQ PLUM SAUCE
http://cookingcaveman.blogspot.com/2010/08/plum-loco.html


BREAD
http://cookingcaveman.blogspot.com/2010/08/caveman-cannot-live-on-bread-alone.html


BRISKET
http://cookingcaveman.blogspot.com/2010/09/happy-jew-year.html?spref=fb


BRUSCHETTA
http://cookingcaveman.blogspot.com/2010/10/high-in-sky-apple-pie.html


GOLDEN CRUSTED BRUSSELS SPROUTS
http://cookingcaveman.blogspot.com/2010/08/southern-fried-chicken-and-golden.html


BUFFALO RIBS
http://cookingcaveman.blogspot.com/2010/09/real-caveman-eat-buffalo.html


BUFFALO CHICKEN WINGS
http://cookingcaveman.blogspot.com/2010/10/hot-wings-two-ways.html


PLUM LOCO WINGS
http://cookingcaveman.blogspot.com/2010/10/hot-wings-two-ways.html


CHICKEN CACCIATORE
http://cookingcaveman.blogspot.com/2010/08/chicken-cacciatore.html?spref=fb


FRENCH ROASTED CHICKEN
http://cookingcaveman.blogspot.com/2010/10/friday-night-chicken-roasted-french.html


CHICKEN SOUP
http://cookingcaveman.blogspot.com/2010/09/well-thats-how-maztoh-ball-bounces.html


CAVEMAN CHILI
http://cookingcaveman.blogspot.com/2010/10/turn-heat-on-its-chili-weekend.html


CILANTRO SALAD DRESSING

http://cookingcaveman.blogspot.com/2010/08/caveman-dinner-monday-8910.html


COCONUT SHRIMP
http://cookingcaveman.blogspot.com/2010/08/im-koo-koo-for-coconut_16.html

EGGS AND ONIONS (SCRAMBLED)
http://cookingcaveman.blogspot.com/2010/08/caveman-dinner-wednesday-81110.html


SOUTHERN FRIED CHICKEN
http://cookingcaveman.blogspot.com/2010/08/southern-fried-chicken-and-golden.html


FRENCH FRIES (with root veggies)
http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/rutabagafries.htm


HAMBURGER (UGGA-BUGGA BURGER)
http://cookingcaveman.blogspot.com/2010/08/that-is-tasty-burger.html


ITALIAN SAUSAGE FRA DIAVLO OVER ZUCCHINI FETTUCINI
http://cookingcaveman.blogspot.com/2010/10/italian-sausage-fra-diavlo-over-caveman.html


KALE CHIPS
Kale leaves drizzled with olive oil and the Holy Trinity (black pepper, garlic powder, onion powder), baked at 350 for 20 minutes.


KALE SALAD
http://cookingcaveman.blogspot.com/2010/10/all-hail-kale.html


KETCHUP

1 small can (6 oz) tomato paste

6 oz strained tomatoes, adjust for desired thickness (I like my ketchup thick, like Heinz)

1/2 teaspoon of lemon juice (replacing the vinegar found in most ketchups)
1/2 teaspoon of honey (replacing the sugar found in most ketchups)

Garlic powder to taste

Onion powder to taste

Black Pepper to taste

A TOUCH of ground cloves (can be overpowering, I literally just put a tap of it in)

Ground Allspice to taste (a combo of nutmeg and cinnamon works just as well or better if you don't have any allspice around)


I simmer while making it (this helps melt the honey as well), and once I have the taste just right, I let it simmer for another 5 minutes or so, then turn off the heat and let it cool.  Then I transfer it to a mason jar type of thingy (told you I wasn’t a chef), and put it in the fridge.


http://cookingcaveman.blogspot.com/2010/08/81010-ten-condiments.html


MAYO
1 egg
1/4 tsp mustard powder
1 tbs lemon juice
1 cup sunflower oil


In the blender on the slowest speed, mix the egg, mustard and lemon juice on low, as you slowly add in the sunflower oil from the top.  This is called emulsifying (blending ingredients that normally don't want to be together).  When the oil is gone, it should be thick and creamy.  Keeps in the fridge for 1-2 weeks.


MUSTARD
Combine dry mustard, lemon juice, horseradish, and water.


ONION RINGS
http://cookingcaveman.blogspot.com/2010/08/ring-around-burger.html


PLUM LOCO PORK LOIN
http://cookingcaveman.blogspot.com/2010/10/farewell-to-plum-sauce.html


PORK LOIN W/GLAZE
http://cookingcaveman.blogspot.com/2010/09/put-your-loin-cloth-back-on-caveman-i.html


PUMPKIN PIE
http://cookingcaveman.blogspot.com/2010/09/pumpkin-pie-can-be-humbling.html?spref=fb


HEALTHY "RICE"
http://cookingcaveman.blogspot.com/2010/10/replacing-rice_04.html?spref=fb


MEXICAN SHRIMP SCAMPI
http://cookingcaveman.blogspot.com/2010/10/replacing-rice_04.html?spref=fb


SHRIMP COCKTAIL SAUCE
Combine ketchup and grated horse radish.


DEEP FRIED SPINACH
Fry until light and crisp, don't overcook!  Sprinkle with Holy Trinity.


THOUSAND ISLAND DRESSING
http://cookingcaveman.blogspot.com/2010/08/ring-around-burger.html


TUNA SALAD
http://cookingcaveman.blogspot.com/2010/08/caveman-cannot-live-on-bread-alone.html