The learning continues...

Hey all, I'm back, and thanks for all the views and replies to my first missive.  I hope you continue to find value in my postings, and maybe a little more knowledge.  Okay so:

I'm going on a 7 day straight work "Binge" so I decided to cook all my main meals for the week in one day.  This should free up time for valuable things like the workout, life and most importantly SLEEP!  And as I have been preparing my dinners, I have come to the realization that this Paleo thing really is BOUNDLESS in terms of flavor, variety and AFFORDABILITY.  Going through all the various menus, it has become apparent that most (almost all) recipes are based on the same content as "Traditional" cookbooks, only there is no SALT, SUGAR, DAIRY or STARCHES.  EASY STUFF!

This "Epiphany" of sorts led to further foodie questions like, "How, then, can I maximize the FLAVOR combinations of these dishes"  and, "How can I make my menu affordable enough for one who may be limited in their budget?"

First - FLAVOR!  Any food has to have some balance for folks in order to keep a desire to eat that food again.  I have found that these CORE ITEMS in my pantry go a long way in providing that balance.  Start with these, then adjust as your recipes/personal tastes go.:

Garlic Powder       Onion Powder       Celery Seed       Black Pepper      White pepper
Cumin                   Coriander               Paprika              Chili Powder      Red Pepper
Basil                      Rosemary              Thyme               Sage                     Parsley
Cilantro                 Tarragon                Oregano
(Totally extra - Saffron and Curry powder)

In one combination or another, all of these ingredients form the basis for ANY Regional Cuisine!
For instance, in Italian-style fare you would use the top row with a combo of Basil,Rosemary, Parsley, Red pepper, and Oregano.
Southwestern - Top row, with Cumin,Coriander, Chili Powder, Cilantro, Sage
Cajun - Top Row and pretty much everything else EXCEPT for the Basil and Cilantro and Sage
One More For Now - Mexican- Top Row, Second Row, Cilantro and Oregano.
There are many more variations, but these seem to be the favorite of many a folk.  If you have a particular cuisine that you love, see if these Core Items fit.

Okay, TRICKS OF THE TRADE!
When you are making a dish, there is generally an "Aromatic" vegetable that assists in making the plate "whole" and completes the thing.  Aromatics are - Onions, Peppers, celery, carrots, GARLIC.  These form the basis of most sauces and fillings for meats.

The aromatic nature of these is that when they cook a little bit, their flavors INTENSIFY and lend that needed balance.  So Here's How It Works:

You heat your AROMATICS And your CORE ITEMS for that particular cuisine over Medium Heat, with a LITTLE oil, until the Aromatics get JUST SLIGHTLY TENDER, NOT OVER-COOKED.  LET THEM COOL FOR A BIT. This totally increases the flavor level and achieves the balance!

Then you can add the Core to you meats for filling or making meatballs/loaves, etc., or this becomes the basis for your sauces.

THAT'S IT!  With this knowledge you will become a food Wizard without the help of salt!  Then, If you choose at some particular time to incorporate salt, the foundation remains the same; only use Kosher or Sea Salts, and SPARINGLY!

Now, let's talk a bit about affordability.  This is the basic tenet:

BUY SEASONAL, BUY LOCAL, LESS-EXPENSIVE CUTS OF MEAT ARE OKAY.

We all want to shop at the local "Fresh Market" and buy the Best(most expensive) items, create that perfect dish, but sometimes after a Big unforeseen Bill or a shortened paycheck, we have to really pay attention to that food budget.

So, based on how I survived when a was just a poor young lad, here's what I say about that:

Most Grocery stores offer good deals on different meats at various times.  Even if they are cheaper cuts, they fall within our guidelines.  Pay attention to these deals in you local paper.  Buy just what you need for that week and remember, one cut can sometimes make two or three meals.

If you can get to a farmer's Market or local farmstand, BUY YOUR VEGGIES THERE!  The foods are generally seasonal, and the prices are lower because of the middle-man removal.

IF YOU DON'T WANT THE EXRAVAGANT, EVERY DIFFERENT MEAL FOR A THIRTY DAY PLAN, THEN GO WITH WHAT YOU LIKE.

And Conversely, If you can and want to buy the Free-Range hen, or brussels sprouts imported from Belgium, COOL!

Now, some things that I have not been able to find inexpensive are  Almond meal/Flour (ouch!), Almond butter or nut butters like that, Flaxseed meal, and the nutty oils.  If any body has any leads on discounts for this stuff please let us all Know!

Okay, enough of me for now.  I'll be back Wednesday for an update on thee cool stuff I made today, and A recipe or two(maybe) if my stuff is good enough.

Thanks again for your attention; SEE YOU AT THE GYM!