Without further adieu, below you’ll find a recipe for my most favoritest (yes, I know that’s a double superlative and ‘favoritest’ isn’t a real word) hors d’oevure/snack/small meal:

Smoked Salmon Tartines

• 1 recipe All-Purpose Primal Crackers
• Smoked Salmon/Lox (Costco carries an excellent-tasting, wild option)
• Cream Cheese
• Red Onion, sliced thinly
• Fresh Dill
• Capers
• Sea Salt and Cracked Pepper

Take a cracker, layer with cream cheese (you can simply skip this step if you’re avoiding dairy), salmon, red onions, capers, fresh dill, and sprinkle with salt/pepper.  Enjoy!

• 1.5 cups nuts (walnuts, almonds, pecans, hazelnuts, etc.)
• 4 egg whites
• 2 Tbs. oil (melted butter, grapeseed oil, coconut oil, etc.)
• Dried spice(s) of choice:  dill, parsley, oregano, thyme, cayenne pepper, garlic
• Salt, pepper to taste

1. Line a baking sheet with parchment paper, and preheat oven to 325 degrees F.
2. Grind nuts in food processor until you have a relatively fine cornmeal-like texture, and place in mixing bowel.
3. Add dried spice(s), salt, and pepper to nuts and mix to combine.
4. Add egg whites and oil of choice to nut mixture, and mix to combine.  The mixture should be moist and sticky, but not liquidy (think pancake batter).  If your mixture is too dry, add more oil.  If it is too wet, add more ground nuts.
5. Place mixture on center of parchment-lined baking sheet.
6. Place a peace of wax paper or plastic wrap on top of the mixture, and use a rolling pin to roll out the mixture until it is 1/8^th inch thick.
7. Remove top sheet (wax paper or plastic wrap), prick dough with a fork and place in preheated oven.
8. Bake at 325 degrees F, for 10 minutes or until golden brown and crispy.
9. Remove from oven, and cut into desired size/shape while still warm.
10. Set aside, and let cool
11. Serve as an accompaniment to your favorite dips and cheeses, or my personal favorite—with smoked salmon.

]]> http://thelabelsayspaleo.com/2010/04/18/all-purpose-primal-crackers/feed/ 13 http://thelabelsayspaleo.com/2010/01/31/jicama-and-a-well-kept-mexican-secret/ http://thelabelsayspaleo.com/2010/01/31/jicama-and-a-well-kept-mexican-secret/#comments Mon, 01 Feb 2010 00:20:31 +0000 vlpike http://thelabelsayspaleo.com/?p=629 A lot of exciting things have been going on in my life lately, and it’s been quite a while since my last post.  In an attempt to get back into the TLSP groove, I thought that I’d share with you a snack that I discovered while vacationing in Puerto Vallarta, Mexico. Unbeknownst to me, Puerto Vallarta is a hot-spot not only for Mexican food, but a whole sundry of international cuisine.  In between stints surfing and laying out on the beach [are you jealous yet?? ], I sampled my fair share of the food that Puerto Vallarta has to offer and learned a few things along the way.  Beginning today, I plan to share some of my discoveries with you.  

The first is a very simple, but delicious snack of jicama–an underground tuber that is a relative of the sweet potato and good source of potassium and Vitamin C.    Although I’ve used jicama in salads before, I had never seen it served alone as it was in Mexico, but boy have I been missing out.  

To serve, simply cut the jicama into small spears, then sprinkle with lime juice and the key ingredient–Tajin.

  It’s literally as simple as 1, 2, 3!!