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=4.1.12 hourly 1 http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Sat, 30 Jul 2016 20:40:23 +0000 ]]> Chicken Chili Relleno http://www.thefoodee.com/recipe/107 http://www.thefoodee.com/recipe/107 Sat, 30 Jul 2016 20:40:23 +0000 Chicken Chili RellenoSpeaking of time,I have not been putting in as much time into the kitchen as I should,but I was able to cook up these amazing little guys! The following recipe took a bit of time,as you will see,but was truly worth it. It's the Paleo version of a chile relleno. From start to finish I could not give you the exact time,but it took me over 3 days to finish them. I had many starts and stops in the process because I had to sleep and or work. I would think if you have and hour plus to spare you could get this done in one attempt. (I suggest cooking chicken ahead of time). I broke it down into a list of steps,don't get overwhelmed,they taste amazing and are well worth it. This recipe came from Stephanie at Primal Mama cooks and dishes on life. I varied mine just a little bit because I wanted to cook my own chicken and sauce,but otherwise I stuck to the basics she listed. Cooking my own chicken added an extra step,but I feel was worth it. ]]> Quick Egg and Veg Scramble http://www.thefoodee.com/recipe/7038 http://www.thefoodee.com/recipe/7038 Sat, 30 Jul 2016 20:40:23 +0000 Quick Egg and Veg ScrambleQuick and great-tasting scrambled eggs with vegetables. ]]> Harvest-Spiced Chicken Stew http://www.thefoodee.com/recipe/5644 http://www.thefoodee.com/recipe/5644 Sat, 30 Jul 2016 20:40:23 +0000 Harvest-Spiced Chicken StewA fall harvest-inspired chicken stew with warm spices, apple, squash and dried apricots. ]]> Sweet Potato Hash http://www.thefoodee.com/recipe/317 http://www.thefoodee.com/recipe/317 Sat, 30 Jul 2016 20:40:23 +0000 Sweet Potato HashHe decided to try the diet out of desperation,since he was on the brink of going down at the tender age of 26. Off to the store he went and bought a rack of ribs,cooked them up,and ate them with a large salad. Hummmm,felt better. After two weeks of eating Paleo he was a new man! The doctors didn’’t believe him,but he knew what had changed. He has devoted his life to walking and talking the Paleo way. He is determined to help as many people as possible,since he was unable to help his parents. And let me tell you,he is contagious! I want to run shouting through the street……. “I have the answer!” ]]> Garlic Chicken Butternut Squash Lasagna http://www.thefoodee.com/recipe/912 http://www.thefoodee.com/recipe/912 Sat, 30 Jul 2016 20:40:23 +0000 Garlic Chicken Butternut Squash LasagnaLayers of paleo goodness. Who doesn't love a faux lasagna? Dumb people, that's who. This garlic sauce will blow your mind. And your tastebuds. Your tastebuds will literally thank you. ]]> Scandinavian Meatballs http://www.thefoodee.com/recipe/5835 http://www.thefoodee.com/recipe/5835 Sat, 30 Jul 2016 20:40:23 +0000 Scandinavian MeatballsSwedish meatballs are probably the best-known of Scandinavian specialties; these are gluten and dairy-free. Whole30 compliant. ]]> Meatballs on Zucchini Hoagies http://www.thefoodee.com/recipe/673 http://www.thefoodee.com/recipe/673 Sat, 30 Jul 2016 20:40:23 +0000 Meatballs on Zucchini HoagiesDirections: Dice the onion very fine or even in a food processor. Mix 1/2 onion in with eggs, beef and sausage. Ball up and fry in a non stick pan until all sides are browned on each ball. Remove and place on a foil covered baking sheet and cook at 350 an aditional 10 minutes or until cooked through. For the friters, place the other 1/2 diced onion in a strainer. Shred all the zuchinni and put it in a strainer as well. Squeeze it repeatedly to remove all excess moisture. Once dry, remove from the strainer and in a large bowl, mix the zuchinni with the remaining ingredients. Drizzle 1-2 Tablespoons of Olive Oil in a large frying pan set to medium high heat. Spoon and shape the mixture into the pan making “hoagie” shapes. **Be careful not to make them much bigger then 5 inches long or they may break when you try to flip them!** Cook about 4-5 minutes on each side or until brown and crispy. Place your “Hoagie” on a plate spread it with marinera and place 3 meatballs ontop of each one! Serve with aditional marinera sauce., ]]> Herb Grilled Pork Chops http://www.thefoodee.com/recipe/159 http://www.thefoodee.com/recipe/159 Sat, 30 Jul 2016 20:40:23 +0000 Herb Grilled Pork ChopsPork is one of those meats that’’s a little underrated. There’’s so much flavour in all the various cuts especially the fattier varieties but of course I like to use the more leaner cuts like the chop or loin. One of the main issues using these cuts is the chance of over cooking or drying them out. My technique of adding some broth when cooking the chops always gets you a juicy succulent result. This is no exception and it’’s such an easy recipe to make. The added crust here just creates a brilliant burst of flavour and it’’s good for you Paleo-eaters! ]]> Kale Caesar with Roasted Autumn Vegetables http://www.thefoodee.com/recipe/6463 http://www.thefoodee.com/recipe/6463 Sat, 30 Jul 2016 20:40:23 +0000 Kale Caesar with Roasted Autumn VegetablesPreheat oven to 400°F. Wrap beets tightly in foil, and drizzle with olive oil. Roast in middle of oven until tender, about 1 hour, depending on size. Larger beets can take up to up to 2 hours to cook through. Toss carrots with oil and salt and pepper to taste in a shallow baking pan. Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet in half, or in smaller wedges if using larger beets. Using a blender, blend together all of the ingredients(except for the oil) on low for 20 seconds. With the blender running on moderate speed, SLOWLY drizzle in the oil. Add salt and pepper to taste. Mix the kale beets and carrots and toss with desired amount of caesar dressing just before serving. ]]> Ancho Chili-Spiced Grilled Chicken & Fennel http://www.thefoodee.com/recipe/512 http://www.thefoodee.com/recipe/512 Sat, 30 Jul 2016 20:40:23 +0000 Ancho Chili-Spiced Grilled Chicken & FennelI was looking for “quick” recipes one day in a stack of cookbooks when I came across something called “Fast & Easy Chicken Breast”. Really, that’s it!, I thought. It was in Jeremiah Tower Cooks, a beautiful and erudite cookbook filled with wonderful recipes and rich historical references. I love browsing this book, but cooking from it is rarely fast or easy. I’ve never made a dud from one of Tower’s recipes though, and so I proceeded, skeptically. The list of ingredients is long, but it’s filled with things you probably have in your cupboard anyway. I prepped the ancho-chili butter ahead of time, and marinated the chicken (which only requires two additional ingredients). So when it came time to actually cook, it was fast and easy. It’s not as mindless as some of my other weeknight recipes, but it was completely delicious. Rob actually said, “This is the best chicken you’ve made in a while”. I decided to take that as a compliment! ]]> Grilled Kale with Ginger Steak http://www.thefoodee.com/recipe/578 http://www.thefoodee.com/recipe/578 Sat, 30 Jul 2016 20:40:23 +0000 Grilled Kale with Ginger SteakKale is such a powerhouse vegetable that we never get tired of discovering new ways to cook it. We’’ve made crispy kale chips, creamed kale, and kale sautéed with olives and though we’’ve loved them all, we may have just found a new favorite recipe. Kale marinated in coconut milk then seared on the grill is a side dish that’’s sweet, smoky and a bit spicy. This dish manages to taste decadent, which is something not often said about kale. We’’re talking about kale with some real character, kale that might even win over those of you who resist this leafy green. Marinating vegetables is not something we do often. Meat, yes, but vegetables? Not so much. That’’s changed now that we’’ve tried kale marinated in coconut milk. The coconut milk takes the astringent bite out of the kale and replaces it with a sweet, rich flavor. Marinating the kale in coconut milk is all about flavor; it doesn’’t actually change the texture all that much. What does change the texture is throwing the leaves over a hot flame until they wilt and then brown around the edges. Grilled kale is soft in the middle, crispy around the edges and tinged with a smoky flavor that perfectly compliments the sweet coconut milk. ]]>