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  • Paleo Curried Meat Pies

    Post From https://nomnompaleo.com/paleo-curried-meat-pies

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Ready to make some Paleo Curried Meat Pies—a.k.a. better-for-you grain-free hot pockets?

    Longtime Nomsters know that I don’t publish a lot of paleo baking recipes—mostly because I know I’ll gobble up all my test batches with abandon. But once I’ve tasted something that I really, really, really want to make grain-free, I’ll make a rare exception to my no-baking rule. And then, I go nuts, experimenting over and over again ’til I crack the code.

    One of the dishes that have gotten this treatment is my mom’s curried meat pies. When I was a kid, my mom used to bake up these buttery hand pies stuffed with a fragrant, curried ground beef filling. These portable pies were my first introduction to fusion food—flaky and savory pastries filled with Indian curry-spiced meat by way of a Chinese mommy. This type of melting pot cuisine is totally my jam.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    If you’ve been checking out my Instagram Stories, you know I’ve been experimenting for weeks. Now, at long last, I think I’ve succeeded in creating a portable meat pie that’s both reminiscent of my mom’s, but also completely nut-free and grain-free. These unfussy hand pies are a breeze to throw together—especially when stuffed with leftover Spiced Keema. Sure, they’re pretty rustic looking (a.k.a. kinda ugly), but that’s part of their charm!

    No leftover Spiced Keema? I’ve filled these pies with leftover Pot Sticker Stir-Fry, Instant Pot Spicy Pineapple Pork, and basically whatever leftover cooked protein I had sitting in my fridge. You can make a variety of homemade hot pockets with whatever you have on hand as long as the filling isn’t too wet. These pies freeze and reheat well, too, so you can make them ahead and stock ’em in your freezer.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    P.S.—I’ll say it again: I’m no paleo baking expert, so before you ask, let me just tell you now that I have no idea what happens if you decide to substitute another flour for the cassava flour or arrowroot flour. If you successfully experiment with other flours or fats, please let us all know in the comments so we can benefit from your baking prowess!

    Makes 18 pies

    Ingredients:

    Equipment:

    Method:

    Preheat the oven to 400° F with the rack in the middle position. Measure out the cassava flour, arrowroot powder, kosher salt, and ground turmeric into a large bowl. 

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Whisk to combine.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Add the ghee and two eggs to the dry mixture. 

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Mix well with your hands until the dough is crumbly and the the ghee and egg are well incorporated.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Slowly add the water a little at a time, and knead well until a pliable dough forms.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    If the dough feels too sticky, you can add a little more cassava flour. Conversely, if it feels too dry and crumbly, add a little more water, kneading in a few drops at a time. If the dough feels overly soft and delicate, cover it in a bowl and refrigerate it for about 30 minutes so you can work with it more easily.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Next, grab a rolling pin and roll out the dough so that it’s about ⅛-inch thick. The dough can be a little sticky, so feel free to roll the dough between two pieces of parchment paper or plastic wrap. (A dough scraper can also be very helpful in pulling the dough off the work surface.)

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Use a 4½-inch round stainless steel cutter to punch out the dough rounds.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Gather up the dough outside the circle cut-outs, and use it to form another ball of dough. Roll out this dough ball to ⅛-inch thickness, and punch out more dough rounds. 

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Repeat until you can’t form any more rounds. You should end up with about 18 dough rounds.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Add 2 tablespoons of chilled leftover Spiced Keema

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    …to each circle of dough. Fold the dough over the top and pinch the edges together with your fingers. Don’t overfill the pies or you won’t be able to seal them!  Arrange the meat pies on two rimmed baking sheets lined with parchment paper, making sure they’re evenly spaced. 

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Whisk the remaining egg in a small bowl…

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    …and brush the egg wash over the top of the meat pies on one (not both!) of the trays. Use a sharp paring knife to cut three slits on the top of each pie. Cover the other tray of pies with plastic wrap or a clean towel—you don’t want the pies to dry out while the other tray is in the oven. 

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Pop the first tray of pies (the ones with the egg wash applied) in the oven and bake for 15 minutes. Rotate the tray 180° and bake for 10-15 minutes more or until the tops are golden brown. 

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Place the pies on a wire rack to cool to room temperature (or, at the very least, to a temperature that won’t burn off the roof of your mouth).

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Right before the second batch of pies goes in the oven, brush on the egg wash, and cut three slits into each pie. Bake off the remaining pies per the instructions above and…voila!

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    You can keep these hand pies in a sealed container in the fridge for about 4 days or freeze them for up to 4 months. They can be reheated in a toaster oven set to 350°F for about 8-10 minutes from the fridge, or 10-15 minutes straight from the freezer.

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Heat ’em up and take them with you!

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

    Now, who’s ready to make some paleo hot pockets?

    Paleo Curried Meat Pies by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com


    Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

    Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

    PRINTER-FRIENDLY RECIPE CARD

    Paleo Curried Meat Pies

    Prep 5 mins

    Cook 1 hour, 25 mins

    Total 1 hour, 30 mins

    Author Michelle Tam

    Yield 18 hand pies

    Paleo Curried Meat Pies, a.k.a. better-for-you grain-free hot pockets, are a simple, make-ahead, freezer-friendly, portable dish that you can easily make with leftovers! 

    Ingredients

    Instructions

    1. Preheat the oven to 400° F with the rack in the middle position. Measure out the cassava flour, arrowroot powder, kosher salt, and ground turmeric into a large bowl. Whisk to combine.
    2. Add the ghee and two eggs to the dry mixture. Mix well with your hands until the dough is crumbly and the the ghee and egg are well incorporated.
    3. Slowly add the water a little at a time, and knead well until a pliable dough forms. If the dough feels too sticky, you can add a little more cassava flour. Conversely, if it feels too dry and crumbly, add a little more water, kneading in a few drops at a time. If the dough feels overly soft and delicate, cover it in a bowl and refrigerate it for about 30 minutes so you can work with it more easily.
    4. Next, grab a rolling pin and roll out the dough so that it’s about ⅛-inch thick. The dough can be a little sticky, so feel free to roll the dough between two pieces of parchment paper or plastic wrap. (A dough scraper can also be very helpful in pulling the dough off the work surface.)
    5. Use a 4½-inch round stainless steel cutter to punch out the dough rounds.
    6. Gather up the dough outside the circle cut-outs, and use it to form another ball of dough. Roll out this dough ball to ⅛-inch thickness, and punch out more dough rounds. Repeat until you can’t form any more rounds. You should end up with about 18 dough rounds.
    7. Add 2 tablespoons of chilled leftover Spiced Keema to each circle of dough. Fold the dough over the top and pinch the edges together with your fingers. Don’t overfill the pies or you won’t be able to seal them!  Arrange the meat pies on two rimmed baking sheets lined with parchment paper, making sure they’re evenly spaced. 
    8. Whisk the remaining egg in a small bowl and brush the egg wash over the top of the meat pies on one (not both!) of the trays. Use a sharp paring knife to cut three slits on the top of each pie. Cover the other tray of pies with plastic wrap or a clean towel—you don’t want the pies to dry out while the other tray is in the oven. 
    9. Pop the first tray of pies (the ones with the egg wash applied) in the oven and bake for 15 minutes. Rotate the tray 180° and bake for 10-15 minutes more or until the tops are golden brown. 
    10. Place the pies on a wire rack to cool to room temperature (or, at the very least, to a temperature that won’t burn off the roof of your mouth). 
    11. Right before the second batch of pies goes in the oven, brush on the egg wash, and cut three slits into each pie. Bake off the remaining pies per the instructions above and…voila!
    12. You can keep these hand pies in a sealed container in the fridge for about 4 days or freeze them for up to 4 months. They can be reheated in a toaster oven set to 350°F for about 8-10 minutes from the fridge, or 10-15 minutes straight from the freezer.

    Notes

    No leftover Spiced Keema? I’ve filled these pies with leftover Pot Sticker Stir-Fry, Instant Pot Spicy Pineapple Pork, and basically whatever leftover cooked protein I had sitting in my fridge. You can make a variety of homemade hot pockets with whatever you have on hand as long as the filling isn’t too wet. These pies freeze and reheat well, too, so you can make them ahead and stock ’em in your freezer.

    Courses Lunch

    Cuisine Portable, Make-Ahead, Freezer-friendly, Paleo, Grain-free, Snack,

    The post Paleo Curried Meat Pies appeared first on Nom Nom Paleo®.

  • Being In Love With Two People At The Same Time

    Post From http://www.askmen.com/dating/dating_advice/being-in-love-with-two-people-at-the-same-time.html

    It happens when you least expect it. You’re with someone you love with every fiber of your being, and you go about your life normally.

    Then someone new comes into your life. It could be a new person at work, someone you meet when you’re traveling, or some random situation, but you feel something you shouldn’t shouldn’t feel — because you’re already in love.

    It starts with simply talking, but a…

  • ENTER TO WIN – POLYMULE – THE ADVENTURE UTILITY CART

    http://americanpreppersnetwork.com/2018/02/enter-win-polymule-adventure-utility-cart.html

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    The post ENTER TO WIN – POLYMULE – THE ADVENTURE UTILITY CART appeared first on American Preppers Network.

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