The Foodee Project » modrss - Article Feed http://www.thefoodee.com Search our paleo and primal recipes to create your weekly grocery lists. Wed, 07 Jan 2015 21:18:33 +0000 http://wordpress.org/?v=4.1.11 hourly 1 Lobster, Grapefruit and Avocado Salad http://www.thefoodee.com/recipe/185 http://www.thefoodee.com/recipe/185 Mon, 30 May 2016 20:16:06 +0000 Lobster, Grapefruit and Avocado SaladWhen you’’re in the mood for something decadent,or a special occasion arises,or it’’s a Tuesday and for no particular reason at all you’’re craving lobster,MDA Reader Kerry Carlson’’s Lobster,Grapefruit and Avocado Salad with Creamy Citrus Dressing is one to turn to. Kerry’’s lobster salad is flavored by a bold combination of tart grapefruit,creamy avocado and salty bacon. This trio of contrasting flavors will wake up your taste buds and demand they take notice of what you’’ re eating. Each bite is a celebration of varying textures and flavors,and when one of those bites also includes a chunky piece of lobster meat,you’’re really in for a treat. ]]> Quick beef stew http://www.thefoodee.com/recipe/50 http://www.thefoodee.com/recipe/50 Mon, 30 May 2016 20:16:06 +0000 Quick beef stewHeat the oil and onion in the pressure cooker,stirring frequently. Once the onions begin to soften,add the beef. Brown the meat,mixing well,for around 5 minutes. Add all of the remaining ingredients except the garlic and pepper. Close the pressure cooker,then turn the heat to high. Once the cooker is up to pressure,reduce to medium. Cook for 20 minutes. Cool and open the unit,then add the pepper and crushed garlic. Mix well,then serve hot. ]]> Honey-Lemon Roast Pheasant http://www.thefoodee.com/recipe/6513 http://www.thefoodee.com/recipe/6513 Mon, 30 May 2016 20:16:06 +0000 Honey-Lemon Roast PheasantWhole pheasant is basted with lemon, honey and thyme and roasted to tender perfection. ]]> Italian Style Stuffed Bell Peppers http://www.thefoodee.com/recipe/1552 http://www.thefoodee.com/recipe/1552 Mon, 30 May 2016 20:16:06 +0000 Italian Style Stuffed Bell PeppersBack when Balanced Bites was an organic meal delivery business, stuffed peppers were among the favorite dishes ordered by my clients. At that point in time, I was mixing a few different ingredients into them but I keep it pretty simple when I’m cooking at home for myself. The inspiration and motivation to make stuffed peppers came about when I was strolling the Ferry Plaza Farmers Market this past Saturday and spotted a big yellow bell pepper that looked just perfect for this destiny. I knew I had a pound of grass-fed ground beef defrosted at home so it was excellent timing for me to whip up some stuffed peppers. The whole thing is quite simple, really… it’s just a matter of pre-cooking the pepper halves a bit if you like and then making a tasty mixture that you’ll like to put on the inside, and voila – stuffed peppers. I can’t say I make them exactly the same every single time since I usually just go with whatever I have on-hand, but here’s what I did this time. ]]> Cauliflower Bisque http://www.thefoodee.com/recipe/1629 http://www.thefoodee.com/recipe/1629 Mon, 30 May 2016 20:16:06 +0000 Cauliflower BisqueI’ve been very encouraged by the increasing participation lately – thank you! So link up, all you Real Food Foodies, using the Mr.Linky widget at the bottom of the page, and let’s share recipes that can be made ahead! My recipe today is super simple and very delicious. I’ve posted a version of it before, waaaaaaaay back when I had very few readers, and it occurred to me that it could use a “real food” facelift. This soup is warm and comforting, low in calories and carbohydrates and reheats very well, so you can make it, refrigerate it and serve it later. You can, of course, use butter or olive oil to saute the onions and garlic, and substitute the coconut milk with cream. However, because cauliflower has such a strong flavor, once you season the soup with the salt and pepper, you really don’t taste the coconut milk (or it could be that I’m just used to it). But whatever you use, this is really, really good. The servings are quite generous, too! ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Mon, 30 May 2016 20:16:06 +0000 ]]> Braised Wild Boar with Sauerkraut and Bacon http://www.thefoodee.com/recipe/865 http://www.thefoodee.com/recipe/865 Mon, 30 May 2016 20:16:06 +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. ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Mon, 30 May 2016 20:16:06 +0000 ]]> Steal This Meal: Stewed Tilapia http://www.thefoodee.com/recipe/324 http://www.thefoodee.com/recipe/324 Mon, 30 May 2016 20:16:06 +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 ]]> Chipotle Glazed Pork Chops http://www.thefoodee.com/recipe/7660 http://www.thefoodee.com/recipe/7660 Mon, 30 May 2016 20:16:06 +0000 Chipotle Glazed Pork ChopsSpicy, smoky and sweet, these quick and easy pork chops are sure to please the entire family. ]]> Seared Ahi Tuna with Homemade Guacamole http://www.thefoodee.com/recipe/1114 http://www.thefoodee.com/recipe/1114 Mon, 30 May 2016 20:16:06 +0000 Seared Ahi Tuna with Homemade GuacamoleThis seared Ahi is a simply prepared yet refined dish that would be perfect to make for a date. ]]> Lemon Chicken http://www.thefoodee.com/recipe/662 http://www.thefoodee.com/recipe/662 Mon, 30 May 2016 20:16:06 +0000 Lemon ChickenI know I have made lemon chicken before, but I couldn’’t resist sharing this recipe with you. Of course it’’s different from my other version (it’’s not spicy, just to name a difference) but both are equally good. They’’re just different, therefore making it worthwhile posting this recipe. Everytime I make myself lemon chicken, I could eat the whole batch.. That wouldn’’t be a problem at all! Of course I didn’’t actually do that, I carefully divided it over 2 plates, and I took the other serving with me to work today. ]]>