Fish Stock Recipe
Fish stock is a traditional recipe that makes an impressive base for soups, chowders, and a number of sauces. It only takes 30 minutes on the stovetop and is a resourceful way to use all parts of the animal. It is very satisfying to not let anything go to waste while at the same time, nourishing yourself with healthy unprocessed foods.
Prep Time: 10 minutes
Cook Time: 35 minutes
Yields: 2 quarts (8 2-cup servings)
Ingredients
- 2 tbsp butter
- 1 medium onion thinly sliced
- ½ cup dry white wine
- ¼ cup parsley chopped
- 6 sprigs thyme
- 4 whole black peppercorns
- 1 bay leaf
- 4 pounds fishbones with heads
Directions
- Heat the butter in a stockpot. Sauté the onions for 5-7 minutes, until slightly translucent.
- Add the white wine and all remaining ingredients. Submerge all contents with water by 2-inches.
- Bring water to a simmer, then reduce it to a very light simmer. Cook over this heat for 30 minutes. Skim off any foam or scum that rises to the surface.
- Strain the stock through a fine-mesh strainer or cheesecloth.
- Best served or used immediately. It will keep well in the fridge for up to a week. Transfer to freezer-safe containers for long-term storage and save in the freezer for up to 3 months.
For the printable recipe card and complete details on storing and using homemade tallow, please visit the Fish Stock Recipe on Primal Edge Health and check out The Carnivore Cookbook too!
Keto Chicken Liver Pate
This easy keto chicken liver pate recipe with no alcohol is ultra-smooth and creamy. Every bite is packed with flavor and great nutrition! Make this as an appetizer when you really want to wow your guests!
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 4 hours – overnight
Serves: 6
- ½ pound chicken livers
- ½ cup butter or duck fat for dairy free
- 1 medium shallot minced
- 2 cloves garlic minced
- 1 tablespoon parsley minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Trim the chicken livers and remove any sinew. Kitchen scissors work well for this.
- Melt a tablespoon of butter in a skillet over medium heat. Add garlic and shallots. Cook for 1-2 minutes until fragrant.
- Add chicken liver to the pan. Pan-fry the first side until golden brown, flip them over for the second side, about 5-7 minutes total. Add parsley in the last minute of cooking.
- Remove from heat and cool enough to add to a food processor. Add remaining butter and season with salt. Puree until smooth.
- Pour into ramekin dishes or a container and chill for 4 hours or overnight to set.
For the printable recipe and complete recipe details, visit the Keto Chicken Liver (+ Carnivore Option) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!
Keto Soy Sauce Alternative (Soy Free!)
Flavored with vinegar, ginger, and garlic, this low carb keto soy sauce substitution is packed with flavor so you can still eat soy sauce on a keto diet (or any diet) but without any negative effects of soy! This recipe is allergen-free and contains no sugar, soy, or wheat.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 16 tablespoons
Ingredients
- 1.5 cups bone broth
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple extract or other liquid keto sweetener to taste
- 1/8 teaspoon ginger powder
- 1/16 teaspoon garlic powder
- 1/16 teaspoon onion powder
- 1/16 teaspoon salt
Instructions
- Add all ingredients, except salt, to a saucepan and bring to a simmer over medium heat.
- Maintain this for about 15 minutes, until the liquid has reduced by a third.
- Season with salt.
- Transfer to a bottle or jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Shake well before using.
Notes
Since this is bone broth based, you may see it gel after being in the fridge. Bring the homemade soy sauce to room temperature before serving and stir well to recombine the flavors.
For the printable recipe card and complete recipe details, visit the Keto Soy Sauce Substitute (Soy Free!) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!
Fried Cabbage and Sausage Skillet
A delicious one pan keto lunch or dinner, this sausage skillet ready in 30 minutes. It’s crispy, fried, and oh so delicious. 100% ketogenic, low-carb, and gluten-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
- 1 small green cabbage
- 2 tablespoons coconut oil, butter, or tallow
- 1 pound chicken sausage
- 1 teaspoon salt
- 4 cloves garlic minced
- 1 tablespoon rosemary leaf
Instructions
- Finely chop the cabbage and add to the coconut oil over medium heat in a skillet. Keep the cabbage in one layer and cook for 7 minutes.
- Toss the cabbage, stir it around well and continue to cook for another 7 minutes.
- Slice open the sausage, break it apart with your fingers and add it to the skillet. Add the salt, garlic and rosemary. Continue to cook over medium heat until the sausage is golden and crispy. The cabbage should be very soft. I like it best when it is slightly golden and the sausage is crispy.
- Serve warm.
For the printable recipe card and complete recipe details, visit the Fried Cabbage and Sausage Skillet Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!
Keto Peppermint Cream Cheese Cookies
Light and fluffy Christmas cookies made with cream cheese and a hint of peppermint. These festive Keto Peppermint Cream Cheese Cookies melt in your mouth and are sure to please.
Servings: 44
Calories: 75 kcal per cookie
Ingredients
- 8 oz cream cheese softened
- 1/2 cup butter room temperature
- 1 1/4 cup Swerve granular
- 1/2 tsp xanthan gum
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp pepperment extract
- 2 1/2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- Red and green food coloring
- Preheat oven to 350 F degrees.
- Line 2 baking sheets with parchment paper or use silicone mats.
- In medium sized bowl, beat cream cheese and butter together until smooth and fluffy.
- Add Swerve and beat until fully incorporated.
Add eggs and extracts and mix.
- In a separate medium-sized bowl, whisk together the flour, baking powder, xanthan gum, and salt.
- Add dry ingredients to the wet mixture and stir just until combined.
- Separate the dough into three small bowls.
- Add red food coloring to the mixture in one bowl. Green into another and leave one bowl without any coloring.
- Refrigerate for 60 minutes. If dough is still hard to work with, chill longer.
- To create marbled cookie, scoop about 1 tsp of each color dough into your hands and GENTLY roll together between the palms of your hands, forming a ball. Do not over mix or colors will blob together and make a yucky looking hue. Think brown instead of pretty red and green. 😛
Place marbled dough ball on prepared baking sheets and chill for 30 minutes in the refrigerator. You can flatten them a bit before refrigerating if you want more of a cookie look or leave in a ball, so they’re a bit thicker and more cake-like. They will spread a little, so don’t put them too close together. Dough tends to warm up after handling it, so refrigerating helps some with the spreading.
- Bake 18-20 minutes. Cookies should be light in color and will seem a bit under-cooked, but do not over bake.
- Cool cookies on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Cookies will firm up yet remain soft and a bit cake-like.
- Store in a tightly sealed container for up to two weeks, or in the freezer for up to 3 months.
Recipe Notes:
The secret to marbling the dough without mixing the colors is to chill it thoroughly. The dough is super sticky and can be difficult to work with when at room temperature.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 5.8g
Dietary Fiber: 0g
Sugar Alcohols (erythritol): 4.1g
NET CARBS: 1.7g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
For the printable recipe and complete recipe details, visit the Keto Peppermint Cream Cheese Cookies recipe at Lone Star Keto.
How to Make a Keto Omelette (the Easy Way!)
Learn how to make a keto omelette for breakfast, lunch, or dinner. It is an excellent way to use up leftover vegetables, precooked meat, and fresh herbs.
Prep Time: 5 minutes
Cook Time: 1-2 minutes
Total Time: less than 10 minutes
Serves: 1
Ingredients
- Eggs
- Fresh herbs
- Precooked vegetables
- Precooked meat
Instructions
- HEAT a generous amount of fat in a skillet
- BEAT the eggs
- COOK the omelette 1-2 minutes
- FOLD the omelette
For 15+ keto omelette recipes and complete recipe details, visit the How to Make a Keto Omelette on Primal Edge Health and check out our keto and carnivore cookbooks too!
Cabbage Noodles with Ground Beef (and Hidden Liver!)
Enjoy this Asian inspired skillet meal with pan-fried cabbage noodles and ground beef. Add “hidden liver” for extra nutrient density and no one will know it’s there!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
- 1 medium green cabbage
- 1 tablespoon butter
- 1-inch fresh ginger root minced or 1 teaspoon ginger powder
- 1/2 inch fresh turmeric root minced or 1 teaspoon turmeric powder
- 1 pound ground beef (75% ground beef 25% ground beef liver)
- 3 tablespoons Keto Soy Sauce alternative
- 1 tablespoon sesame seeds
- 1/4 cup fresh parsley chopped
- 1 teaspoon salt
- 1 part green onion thinly sliced, optional
Instructions
- Core the green cabbage, process into thin noodles (use a sharp knife, food processor or spiralizer). Add to a hot frying pan with butter and cook over medium heat for 5 minutes.
- Add the ginger and turmeric roots. Continue cooking for 5 more minutes.
- Add beef and/or liver. Cook for 5 minutes more, stir to brown evenly.
- Add sauce, sesame, parsley, and salt. Mix well. Bring liquid to a simmer and cook for a final 5 minutes.
- Serve warm with optional green onion as garnish.
For the printable recipe and complete recipe details, visit the Cabbage Noodle with Ground Beef (and Hidden Liver!) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!
Slow Cooked Organ Meat Stew
Slow cooked organ meat stew is a delicious recipe and very budget friendly too. It is easy to make and great for beginning as well as advanced nose to tail eaters.
Prep Time: 20 minutes
Culture Time: 2 hours
Servings: 8 servings
Ingredients
- 2 pounds beef heart
- 1 pound beef kidney
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium cauliflower chopped
- 1 cup mushrooms chopped
- ¼ cup parsley chopped
- ½ teaspoon whole black peppercorn
- ½ teaspoon salt
- 8 cups bone broth or water
Instructions
- Trim off any connective tissues and large vessels from the heart; cut into 1 to ½-inch cubes. Cut kidney into similar sized pieces. Leave the fat on both the heart and kidney. Add to a large stockpot.
- Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.
- Pour in bone broth.
- Bring to just boiling on the stove over medium heat. Reduce heat and maintain a steady simmer for 2-3 hours until heart is tender.
Notes
- Substitute beef heart and/or kidney with another organ from a ruminant such as lamb, bison, mutton etc. Do not use chicken organs.
For crockpot directions, printable recipe and complete sourcing tips, visit the Slow Cooked Organ Meat Stew Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!
Keto Ground Beef and Broccoli Stir Fry
Keto Ground Beef and Broccoli Stir Fry is a delicious quick and easy low carb dinner you can make in less than 30 minutes from start to finish, all in one single pan.
Prep Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 2 tablespoons tallow or cooking fat of choice
- 1 medium onion chopped
- 1 clove garlic minced
- ½ teaspoon ginger powder
- ½ tablespoon Chinese 5 spice see notes
- 1 ½ cups broccoli finely chopped
- 1 pound ground beef
- ½ teaspoon salt
- ¼ cup parsley chopped
- 1 tablespoon sesame seeds
Instructions
- Heat tallow or cooking fat of choice in a skillet over medium heat. Add the onion and garlic, sauté until soft and fragrant, about 5 minutes.
- Mix in the ginger and Chinese 5 spice powders. Continue cooking over medium heat.
- Add the broccoli. Stir occasionally and cook for 5-7 more minutes.
- Put the beef in the pan and break it apart with a spatula; mix in well. Season with salt.
- Once meat is browned, add fresh parsley. Give the whole mixture a few tosses and finish cooking until the meat is done to your liking.
- Garnish with sesame seeds and serve warm.
Notes
Chinese 5 Spice is made of anise seed powder, ground black pepper, fennel seed powder, cassia cinnamon powder. If you don’t have this in your spice rack, substitute with garam masala or a DIY blend.
For the printable recipe and complete recipe details, visit the Ground Beef and Broccoli Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!
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