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Date: | Tue, 17 Feb 2004 07:01:19 -0700 |
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Lurisia Dale wrote:
>Sometimes I like to make (as a paleo semi-cheat) chicken marsala, with marsala
>wine, lemon, capers, and olive oil. To thicken the sauce, most recipes call for
>corn starch or flour. It doesn't take much corn starch to do the thickening
>(only about a tablespoon full), but it would nice to use a truly paleo
>substitute. Anyone know of one?
>
Someone suggested ground cashews, which are not strictly paleo. You can
use almond or pecan
meal. American Indians thickened soups with nut meal. Pecan meal is
lovely stuff.
>Also, I like to make tuna or chicken salad sometimes. One good mayo substitute
>I've found is soft, ripe avacodo (about 1/2 avocado per can of tuna). I was
>hoping to find some others as well though. Ideas?
>
>
You can make mayo with olive oil, lemon juice and egg. Although I don't
think paleo people pounded
olives to get olive oil, it's near-paleo, without vinegar or seed oils.
The ripe avocado sounds good too.
Lynnet
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