Paleo Recipes

paleo recipes

What are some Paleo Indian dishes that I can make?

I have a History project and an option was to cook somethign made by the Paleo Indians. Any recipes, links would be appreciated… 10 POINTS!!!

Title: Pueblo Barbecued Pork Roast
Categories: Native amer, Meats,
Yield: 6 servings

1/4 c Vegetable oil
1 1/2 c Chopped onion
3 Garlic cloves, minced
4 Dried juniper berries,
-crushed
1/2 ts Crushed coriander seed
1 Bay leaf
4 lg Ripe tomatoes, quartered,
-seeded
1 1/4 c Water
2/3 c Cider vinegar
1/3 Cto 1/2 c honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican
-red chile, crushed
2 ts Salt
1 oz Square unsweetened
-chocolate, grated
4 lb To 5 lb pork rib roast
.
Heat oil in a large heavy saucepan and saute onions in it over medium
heat until soft. Add garlic, juniper berries, coriander seed and bay
leaf and saute for 2 to 3 minutes longer. Add tomatoes, water,
vinegar, honey, ground and crushed chile and salt. Simmer, covered,
30 minutes. Add chocolate and simmer, uncovered, for 20 to 30
minutes, until fairly thick.

Preheat oven to 350 degrees F.

Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 hours, basting occasionally with sauce and pan drippings. Let roast sit for 10 minutes in a warm place before carving. Slice and spoon additional sauce over each portion.
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Pueblo Oven Bread

1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour

Instructions
Dissolve yeast in 1/4 cup warm water. Mix well and set aside.

Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.

Add 4 cups of four, stirring well after each cup.

Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.

Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.

Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven’s middle rack and place a shallow pan of water on the bottom of the oven.

Note:
the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.
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pueblo indian bread pudding
Yield
6 Servings

MeasureIngredient
8 slices White bread, toasted torn in pieces
½ cup Raisins
1 tablespoon Ground cinnamon
1 teaspoon Ground nutmeg
1 cup Sugar
1½ cup Hot water
4 ounces Shredded natural cheese, cheddar

In bowl, combine toast pieces, raisins and spices; set aside. In heavy skillet, heat and stir sugar over low heat until melted and golden brown, about 20 minutes. Remove from heat; carefully stir in hot water. Return to heat to dissolve mixture about 5 minutes. Pour syrup evenly over toast mixture. Toss to moisten. Turn half the mixture into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top with remaining toast mixture. Bake uncovered in 325 oven for 20 minutes . Serve warm. Serves 6
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