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=4.9.10 hourly 1 Tender Prime Rib Roast w/Mushroom & Bacon Saute http://www.thefoodee.com/recipe/1264 http://www.thefoodee.com/recipe/1264 Fri, 19 Apr 2019 00:00:58 +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: http://www.marksdailyapple.com/tender-prime-rib-roast-with-mushroom-and-bacon-saute/#ixzz1h7RbZ06G ]]> Spaghetti Squash alla Carbonara http://www.thefoodee.com/recipe/1641 http://www.thefoodee.com/recipe/1641 Fri, 19 Apr 2019 00:00:58 +0000 Spaghetti Squash alla CarbonaraAn Italian classic made paleo friendly! This egg and bacon dish is perfect for breakfast, lunch or dinner and super fast to make! ]]> celery root salad http://www.thefoodee.com/recipe/7372 http://www.thefoodee.com/recipe/7372 Fri, 19 Apr 2019 00:00:58 +0000 celery root saladthis simple recipe mixes delicate julienned celeriac with homemade seasoned mayonnaise. ]]> Smoked Avocado Lime Pork Chops http://www.thefoodee.com/recipe/3149 http://www.thefoodee.com/recipe/3149 Fri, 19 Apr 2019 00:00:58 +0000 Smoked Avocado Lime Pork ChopsA delicious and simple pastured pork chop ]]> Balsamic Glazed Pork Loin Chops http://www.thefoodee.com/recipe/312 http://www.thefoodee.com/recipe/312 Fri, 19 Apr 2019 00:00:58 +0000 Balsamic Glazed Pork Loin ChopsCallaloo is Jamaican spinach and tastes a little different than other canned spinach I’’ve tried. I found it in the Ethnic section of my grocery store and try to keep a few cans in my pantry now that I know I like it. Spinach and pork loin chops go well together and in this meal I glazed my chops with a generous splash of balsamic vinegar. “Balsamic-glazed” sounds fancy,but all it takes is splashing balsamic vinegar on hot meat. The Balsamic glaze makes pork look more like a beef steak and adds an appealing sweetness and bite to the taste. I love this meal because it tastes great AND can be ready in just 15 minutes. ]]> Jamaican Ribs http://www.thefoodee.com/recipe/91 http://www.thefoodee.com/recipe/91 Fri, 19 Apr 2019 00:00:58 +0000 Jamaican RibsI really like ribs,but I hardly ever eat them since they're almost always covered in some kind of sweet sugary sauce. They intimidated me for some reason,so I never considered cooking some myself - they just seemed like they required a lot of equipment I don't have,like a grill or a smoker. Well I finally got over my fear of cooking healthy sugarless ribs at home with the following recipe. It uses a Jamaican inspired marinade followed by slow oven cooking to produce some nice tender ribs with a pleasing herby crust. I hope you'll enjoy it as much as I did! ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Fri, 19 Apr 2019 00:00:58 +0000 ]]> Carnitas Style Pork Shoulder http://www.thefoodee.com/recipe/598 http://www.thefoodee.com/recipe/598 Fri, 19 Apr 2019 00:00:58 +0000 Carnitas Style Pork Shoulder I know I’’ve said it before. Nothing makes me happier than a slow cooking meal. A huge hunk of tough meat is made tender and delicious by hours of low heat and spices. Carnitas is a favorite in our house. We love to make tacos from it, but considering that the tortillas are a nono we will stick to only the meat today. One great benefit of this meal is that the meat is generally pretty cheap per pound and it yields a ton of leftovers. I like to make this on a Sunday so I have lunches for most of the week. It is not a hard meal to cook; throw everything in the pot and walk away. , ]]> Thai Steamed Mussels http://www.thefoodee.com/recipe/1002 http://www.thefoodee.com/recipe/1002 Fri, 19 Apr 2019 00:00:58 +0000 Thai Steamed MusselsI’m no Mark Zuckerberg, but I’m proud to say I killed my own meat today. Yep, I sent some bivalves to their death and the process was quick, easy, and delicious! ]]> Okra Stir-Fry http://www.thefoodee.com/recipe/4351 http://www.thefoodee.com/recipe/4351 Fri, 19 Apr 2019 00:00:58 +0000 Okra Stir-FryQuick and easy, this Indian-spiced stir-fry is a deliciously seasonal side dish. Whole30, too! ]]> shrimp and bay scallop ceviche http://www.thefoodee.com/recipe/688 http://www.thefoodee.com/recipe/688 Fri, 19 Apr 2019 00:00:58 +0000 shrimp and bay scallop cevicheI learned a few things about ceviche when I was trying to find a recipe I wanted to use, and then when I actually made it. First, I don’’t know why so many recipes say to blanch the seafood. I understand that it takes a shorter amount of time to make, but why don’’t you just pan fry some fish and top it with a citrusy salsa? Second, if you want to eat ceviche for dinner the same day you make it, you should probably either allow more time for the fish to marinate than most stated 30 minutes – 2 hours, or you should cut the seafood into smaller pieces. Especially shrimp. Our shrimp did not seem to want to cook. Third, marinating for longer than 3 hours does not make shrimp or bay scallops tough and gross. It was just as delicious for leftovers. Fourth, you should make sure you leave a lime wedge or two to add to some beer (yes I like to drink beer out of tiny glasses because I sometimes get tired of drinking a whole one). ]]> Apple Mustard Pork Chops http://www.thefoodee.com/recipe/5234 http://www.thefoodee.com/recipe/5234 Fri, 19 Apr 2019 00:00:58 +0000 Apple Mustard Pork ChopsSimple and delicious, this dish tastes like Fall. Whole30 compliant. ]]>