The Primal Blueprint Cookbook Read Free

array of options, ranging from basic and manual to fully automatic with all the bells and whistles. You know the basics: sharp knives, cutting boards, spatulas, pots and pans, measuring cups and spoons, etc., but what about the tools and appliances that may not be a necessity? Here are a few of our favorite Primal Kitchen tools that will make life in the kitchen that much easier.
    Dutch Oven or Casserole: A large, heavy, lidded pot that can be used on the stove and in the oven and is extremely handy for cooking large roasts or braising meat.
    Handheld (stick) Immersion Blender: Blends ingredients right in a pot, bowl or other container. Use it to blend soup, batter, smoothies, etc.
    Food Processor: For slicing, grating and chopping, as well as some mixing tasks. Some households will manage quite well with only a very small model, but a machine with an 11-cup bowl is the standard size and most convenient.
    Thermometer (dial or digital): A thermometer takes the guess work out of cooking meat to desired doneness (rare, medium, well-done).
    Slow Cooker: Otherwise known as a Crock-Pot, this appliance will slowly and safely cook meat and vegetables to unbelievable tenderness while you’re busy doing something else.
    Pressure Cooker: The opposite of a slow cooker. Cooks meat and vegetables in a fraction of the time it would take with traditional cooking methods. Ideal for cooking soups, stews and large cuts of meat.
    Mandoline: Slices fruits and vegetables into extremely thin and symmetrical shapes. Great for making zucchini noodles and vegetable chips and for making salads more interesting.
    Dehydrator: Dries fruit and vegetables and can even be used to make jerky.

R ECIPES

MEAT
     
    Meat is a concentrated source of protein and nutrients, not to mention a tasty and satisfying part of any meal. The recipes in this chapter range from simple, juicy steaks to shanks seasoned with an array of aromatic spices and braised in a silky coconut sauce. Some of the recipes take hours of cooking and are perfect for weekend meals; some recipes take no time at all and can easily be thrown together on busy weeknights.
    Each of the recipes suggest a specific type of meat that will go well with the seasonings, but let the recipes be a guide, not a strict set of instructions. The type of meat you use for each recipe should be determined by what you crave, as well as by what is available from your butcher, or what you already have in your freezer.
Meat That’s Fit to Eat
    The combination of hormones, antibiotics and fortified grains most mass-produced animals are raised on (not to mention their objectionable living conditions) makes conventionally raised animals less than ideal. There is no question that the modern system of concentrated feedlots is an affront to both our health and our desire to live harmoniously with nature. Hunting and butchering your own meat would be ideal, but isn’t realistic for most of us. So what is a compassionate omnivore to do?
    Buying the entire animal directly from the farm—or at least in portions after divvying it up with friends—is a good way for anyone with the proper motivation to understand their meat.
Go Organic
    Certified organic meat comes from animals that are humanely raised and fed grass or grain feed without hormones, antibiotics, sewage sludge, genetic engineering or artificial ingredients. Yes, organic meat is more expensive, but think of it as an investment in your health. Mitigate the cost by choosing less expensive “thrift cuts”.
Buy From Local Producers
    Visit AmericanGrassFedBeef.com and EatWild.com to find local meat producers.
    There is peace of mind that comes from knowing exactly where and how your meat has been produced. As an added bonus, the meat bought directly from a small farm should be incredibly fresh and flavorful. Talk to owners of small farms in your region and you’re likely to find out that although they aren’t certified organic (a costly and lengthy process) they do