The Foodee Projectmodrss – The Foodee Project - Article Feed http://www.thefoodee.com Search our paleo and primal recipes to create your weekly grocery lists. Mon, 15 Jan 2018 21:34:49 +0000 https://wordpress.org/?v=4.9.11 hourly 1 Chicken and Vegetable ‘Lo Mein’ http://www.thefoodee.com/recipe/274 http://www.thefoodee.com/recipe/274 Mon, 16 Sep 2019 21:48:21 +0000 Chicken and Vegetable ‘Lo Mein’Growing up one of my favorite dinners to have was Chinese food. It was usually a special occasion that we ordered Chinese,so it wasn't an indulgence that I had often. Bill is another lover of Chinese food,but his mom would frequently cook home made Chinese dinners for their family,so of course what he ate was a little healthier than ordering greasy Chinese from a restaurant. These days I cant stomach the idea of Chinese food,it's right up there with drive through and pizza,yuck. Although heavy sauces and vegetable oil fried Chinese food is not something that Bill and I are interested in,we do however enjoy a fresh home made stir fry,with mouth watering Asian flavors. ]]> Apple Cranberry Pork Chops http://www.thefoodee.com/recipe/191 http://www.thefoodee.com/recipe/191 Mon, 16 Sep 2019 21:48:21 +0000 Apple Cranberry Pork ChopsFall is coming!! It's true,it's October and it's getting a bit cooler (at night that is). It was only two weeks ago when we had 100 degree weather and the following week pouring rain. That's totally fall weather (or global warming) right?. Either way,the apples are in the stores and farmers market and they taste good. This week I purchased my favorite honey crisps. I also got some granny smith,though,not my favorite,they are a bit tart for me,I do enjoy them from time to time. I believe the granny smith taste best with a bit of almond (or peanut) butter. I was perusing whole foods in need of some protein. I rolled up to the meat counter and was pretty much camping out while deciding what the best choice for me was going to be. Beef,nah I've been eating that when I'm out and that was my last protein purchase. Chicken?,it's lean,white meat,easy to cook and tastes pretty much like anything you cook it with. Fish? Sure,I love fish,but I haven't been in the fish cooking mood lately. While camping ou ]]> Crock Pot Pork-Stuffed Peppers http://www.thefoodee.com/recipe/629 http://www.thefoodee.com/recipe/629 Mon, 16 Sep 2019 21:48:21 +0000 Crock Pot Pork-Stuffed PeppersAfter a busy day, opening your front door and inhaling the savory, warm aroma of dinner cooking is a great feeling. Especially if you can take credit for it, even if you’’ve been at work all day. The Crock Pot (which is actually a brand name of what is generically called a slow cooker) is a humble but ingenious kitchen appliance. If you can find the time to fill it with some assortment of meat and vegetables and a little broth or water, the Crock Pot will take it from there. While you head off to work or pull weeds in the yard or just lie on the couch and relax, the Crock Pot slowly works its magic. Crock Pot recipes shouldn’’t be too complicated or they defeat the whole purpose of using a Crock Pot. They should, however, contain a variety of ingredients so you can get all the flavor and nutrients you need out of a one-pot meal. The recipe for Crock Pot Pork-Stuffed Peppers that Katerina Shchyelkunova submitted to the Primal Blueprint Cookbook Challenge easily meets this unofficial Crock Pot criteria. Most importantly, her recipe satisfies a craving for unfussy but extremely satisfying comfort food. The green peppers will hold their shape while cooking and become individual little serving dishes filled with a mild but flavorful blend of ground pork and vegetables. Grated cauliflower seamlessly blends in and the carrots add a burst of color and a little bit of sweetness. Katerina uses dried tarragon in her recipe, but we tried fresh and loved the subtle anise flavor it added. If you don’’t have these exact ingredients in your kitchen, don’’t sweat it. The Crock Pot is very forgiving – yet another one of its attributes that we love. Katerina sometimes uses ground beef or a combination of different ground meats. We can also imagine using diced tomatoes instead of paste and a bold combination of spices for those with a more adventurous palate. Left as is, however, this recipe will greet you at the end of the day with its comforting aroma, and a provide a meal that the whole family will love. ]]> Pumpkin Shepards Pie http://www.thefoodee.com/recipe/319 http://www.thefoodee.com/recipe/319 Mon, 16 Sep 2019 21:48:21 +0000 Pumpkin Shepards PieI love Shepard's pie and this recipe is great. I love the use of pumpkin and sweet potato which is not only better for you but much more flavourful than white potatoes. Very hearty meal and makes great leftovers. Although not pictured above,this would go great with Loren Cordain's Signature Salad. :) ]]> Duck a l’Orange http://www.thefoodee.com/recipe/4001 http://www.thefoodee.com/recipe/4001 Mon, 16 Sep 2019 21:48:21 +0000 Duck a l’OrangeLast week we stopped in to visit our good friend Jill at First Comes Health. A holistic health coach here in Pittsburgh, Jill is working on a “food-centric” project right now for her followers (we have a hunch it’ll have a wide reach and take the Paleo community by storm). Go follow her facebook page so you can see our collaborative effort come to life over the next month or two (you will NOT want to miss it!) We offered to help Jill with the photographs for this exciting project, and to show us her thanks, she sent us home with several goodies, one being a pastured duck from Green Circle Farm! ]]> Steal This Meal: Stewed Tilapia http://www.thefoodee.com/recipe/324 http://www.thefoodee.com/recipe/324 Mon, 16 Sep 2019 21:48:21 +0000 Steal This Meal: Stewed TilapiaToday's gorgeous Steal This Meal submission comes from Tom Denham,of CrossFit North Fulton in Roswell,GA. Tom writes,I started the Whole 30 four months ago,and have had such good results that I've just kept it up. The best result is that I am sleeping soundly nearly every night. I'm also lifting heavier weight for more reps in the gym and have dropped to 200 pounds from 213 while eating an enormous amount of food. I used to eat most meals in restaurants,but have been relearning to cook since dedicating myself to clean food. I started watching the Food Network for inspiration and got the idea for this recipe after watching an episode of Chopped. We love the variety of vegetables here,and the addition of olives to this dish. Based on the Monterey Bay Aquarium's Seafood Watch for best choices for seafood,shellfish and sushi,we would recommend choosing U.S. raised farmed tilapia over other sources. You could also easily sub another light white fish like wild caught cod or mahi mahi. Finally,we asked ]]> Scotch Eggs, a.k.a., Protein Pellets http://www.thefoodee.com/recipe/163 http://www.thefoodee.com/recipe/163 Mon, 16 Sep 2019 21:48:21 +0000 Scotch Eggs, a.k.a., Protein PelletsI'm super into British mystery books – Dick Francis,Elizabeth George,but not Agatha C... sorry! – and TV shows like Midsomer Murders and the Inspector Lynley Mysteries. I love the accents,the Queen's English,the tweed and Wellies,the reliance on hot tea as a cure-all,and the moody weather. The food? Meh. But I've always been curious about Scotch eggs,and last week,I made a batch. Blimey! They're brilliant! First,a definition and some history. In case you've never had the pleasure,a Scotch egg is a hard-boiled egg wrapped in sausage,rolled in bread crumbs,and deep fried. They're often eaten cold – perhaps in a picnic out on the moors or the heath – and were invented by the legendary London department store Fortnum & Mason (founded in 1707 and well-known for the gourmet picnic baskets it sold to Victorian high society for hoity-toity events like the Henley Regatta and Ascot Races). In England,pre-packaged Scotch eggs are standard in roadside service stations,kinda like beef jerky here in the U ]]> Flower Power Eggs http://www.thefoodee.com/recipe/6002 http://www.thefoodee.com/recipe/6002 Mon, 16 Sep 2019 21:48:21 +0000 Flower Power EggsThere’s no recipe, really, just three steps: 1) Cut bell peppers into 1/2 inch rings; 2) Place in a non-stick lightly oiled skillet; and 3) Crack an egg in the middle of each ring and cover and cook over low heat until done. If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Mon, 16 Sep 2019 21:48:21 +0000 ]]> Sweet Potato Spaghetti http://www.thefoodee.com/recipe/888 http://www.thefoodee.com/recipe/888 Mon, 16 Sep 2019 21:48:22 +0000 Sweet Potato SpaghettiGrated sweet potatoes are used as a noodle base for a spaghetti and meat sauce dish. ]]> Balsamic Pepper Rump Steak http://www.thefoodee.com/recipe/7686 http://www.thefoodee.com/recipe/7686 Mon, 16 Sep 2019 21:48:22 +0000 Balsamic Pepper Rump SteakA succulent and juicy way to eat your steak. ]]> Braised Wild Boar with Sauerkraut and Bacon http://www.thefoodee.com/recipe/865 http://www.thefoodee.com/recipe/865 Mon, 16 Sep 2019 21:48:22 +0000 Braised Wild Boar with Sauerkraut and BaconWith all the pork products that are readily available at the market, is it really necessary to seek out wild boar? Hunters who kill and butcher wild boar with their own hands so they can smoke, slow-roast or pan-fry the meat for its intensely satisfying pork flavor would say yes. So would chefs who prize boar for adding variety to the menu and for elevating dishes like cassoulet and Bolognese sauce with its rich flavor. With a taste that is similar to regular pork but more intense and a texture that is richer, wild boar is something that all meat lovers should try at least once. Boars are ancestors of the domesticated pig and have existed since before the Ice Age. In many parts of the world, boar has been part of a traditional diet for centuries although it’s still considered a novelty in the US. When domesticated pigs were brought to the Americas by Spanish explorers some escaped from farms, becoming wild, feral pigs. In the early 1900s, wild boars from Europe and Asia were brought to the US and released on hunting preserves and again, some escaped to freedom. Over time, the feral pigs and wild boars intermingled and created a hybrid breed in the US. ]]>