The Foodee Project » modrss - Article Feed Search our paleo and primal recipes to create your weekly grocery lists. Wed, 07 Jan 2015 21:18:33 +0000 hourly 1 Fri, 20 Jan 2017 22:03:31 +0000 ]]> Maple Pork Stew Fri, 20 Jan 2017 22:03:31 +0000 Maple Pork StewMaple Pork Stew with Infused Hard Boiled Eggs ]]> Hearty Stovetop Chili Fri, 20 Jan 2017 22:03:31 +0000 Hearty Stovetop ChiliIt may come as a surprise, but Heather and I are huge fans of chili. Even in the peak of summer, it's likely that we have plans to make chili, are making chili, or are eating leftover chili. Our recipe has always relied on cooking up the meat, onions, and peppers in a skillet, transferring that to a crock pot with salsa and diced tomatoes, and then cooking it overnight or all day. While this makes a great chili, we wanted to attempt something in one pot, and done in under an hour. This worked out quite well, and I think this may be my preferred method of making chili. We also experimented with a faux-corn bread, which is so close to being ready. We will link to it as soon as it's perfected. ]]> Tender Prime Rib Roast w/Mushroom & Bacon Saute Fri, 20 Jan 2017 22:03:31 +0000 Tender Prime Rib Roast w/Mushroom & Bacon SautePrime rib is a cut of meat that’s perfect for special occasion feasts in more ways than one. Served in supple, thick slices that are marbled with fat, it’s a decadent and impressive main course. Prime rib is also really easy to prepare, which means you can “wow” your guests and still enjoy the party. They don’t need to know you only spent about five minutes prepping the meat before shoving the roast in the oven and letting it do its thing. Letting a standing prime rib roast do its thing means you season it with simple spices and then mostly get out of the way. The fat covering the top of the roast will melt slowly as the meat cooks, keeping it moist and the ripples of fat within will give the meat tons of flavor. Your job is to adjust the oven temp so the outside gets crispy and the inside stays pink and to stab the meat every once in awhile with a meat thermometer so you know when to pull it out. If you want your prime rib to be pink throughout, which many people do, you need to pull it out of the oven at 125 F. The meat will be hot, but have a juicy-bloody quality that means each bite will be tender, fatty and moist. If you can’t handle meat that rare, you can pull your prime rib roast out of the oven at 135 and you’ll have a rare, juicy center surrounded by meat that’s not quite so bloody. It’s a little sacrilegious to eat prime rib this way, but the truth is, it’s still unbelievably delicious. So eat your meat the way you want to – the one thing you can’t mess with is the outer crust. Read more: ]]> Orange Glazed Chicken Bell Peppers Fri, 20 Jan 2017 22:03:31 +0000 Orange Glazed Chicken Bell PeppersAnother simple dish that is both Paleo and Whole30 compliant! I know I’’m currently are not doing Whole30 but like I mentioned before, I won’’t stop eating Whole30 style ever so I strive to create recipes that are totally Whole30 as much as possible. Despite the title, this orange glaze is purely made from freshly squeezed oranges. No added sugar/starch/honey to thicken the sauce at all! ]]> Carnitas-Stuffed Baked Chicken Fri, 20 Jan 2017 22:03:31 +0000 Carnitas-Stuffed Baked ChickenI’m about as carnivorous as they come, but I have a confession…as I was prepping the dish I couldn’t help but feel a little guilty. I was washing and patting dry my chickens and it occurred to me that, damn, I hope my ultimate purpose in life isn’t to be disemboweled, have pork shoved up my hoo-hah, and tossed in the oven. But then again, this chicken made Ross and me very, very happy. ]]> Sausage & Egg Breakfast Bites Fri, 20 Jan 2017 22:03:31 +0000 Sausage & Egg Breakfast BitesIf we have two things in our refrigerator – homemade sausage and eggs – we know it’’s going to be good day. With those two ingredients we can whip up a scramble, an omelet, sausage patties with fried eggs or if we have just a little bit more time, a baked egg and sausage dish that can be eaten at the table or on the go. What we like about baked eggs is that they can be sliced into finger food, which is great for adults who are rushing to work, teenagers who are rushing to school and kids who think eating with their hands is much more fun than using a fork. You can bake eggs up as a frittata, or give them a little more time in the oven in a square pan for a thicker, sturdier shape. Make this recipe for Sausage & Egg Breakfast Bites at night and the next morning just slice and go – the squares are just as good cold as they are heated up. We like to make a big batch of sausage then freeze it in smaller portions that can be defrosted in the fridge for a single meal. Planning ahead like this make recipes like Sausage & Egg Breakfast Bites a snap. The homemade sausage adds enough flavor to the dish that you really don’’t need any added salt or seasoning. Of course you can make this with just sausage and eggs, but try to sneak in a veggie, too. Eggs are a good vehicle for sautéed greens, like kale or swiss chard, but mushrooms, onions and bell peppers are tasty as well. Simple, fast, convenient, healthy, delicious. What more can you ask for from your breakfast? ]]> Fri, 20 Jan 2017 22:03:31 +0000 ]]> Thai Green Curry with White Fish and Cauliflower “Rice” Fri, 20 Jan 2017 22:03:31 +0000 Thai Green Curry with White Fish and Cauliflower “Rice”This has got to be one of my favorite recipes of all time! You can make this with chicken, fish, or shrimp. When I make this I like to double, triple or even quadruple the recipe for the thai green curry paste, so I can stick some in the freezer for next time, or add to soups, sauces, or dips. Experiment with this dish…you won’t be sorry! ]]> Almost Osso Bucco Fri, 20 Jan 2017 22:03:31 +0000 Almost Osso BuccoTraditionally made with veal, these marrow-filled beef shank bones give this dish a delicious richness that's hard to get from other cuts. ]]> Crispy Braised Duck Legs Fri, 20 Jan 2017 22:03:31 +0000 Crispy Braised Duck LegsWant a great, make-ahead, easy-peasy duck leg recipe where the meat is meltingly tender yet the skin is crispy? Make this recipe and thank me later. For this dish, I modified Molly Steven’’s recipe for Duck Ragu with Pasta in her fantastic cookbook, All About Braising. In her version, she braises the duck in a tomato-wine sauce, shreds the meat, and tosses the meaty sauce with pasta. In my version, I braise the duck, store the dish in the fridge for a couple days, and then roast the whole legs in the oven so the skin crisps up on top. Super easy to prepare ahead AND delicious. ]]> Mediterranean Antipasto Fri, 20 Jan 2017 22:03:31 +0000 Mediterranean AntipastoThis antipasto was an attempt to recreate some of our favorite dishes that typically are mainstays at your favorite Italian/Mediterranean restaurant, without the cheese and pasta. As far as I'm concerned, it was a success––it didn't last long in the house. We saved a small portion to share with family, and almost a week later, it was still crispy and crunchy, so I would definitely suggest this as a candidate for weekly meals or leftovers if you're planning ahead. We had to do some shopping around to find clean proscuitto, but Applegate makes one we love, and we've been able to find their products pretty regularly at the local organic market, and even sometimes larger chain supermarkets. The benefit of this is how simple to put together. This took us maybe 15 minutes to make in total. ]]>