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=4.9.13 hourly 1 Orange Ginger Pork http://www.thefoodee.com/recipe/305 http://www.thefoodee.com/recipe/305 Wed, 22 Jan 2020 18:21:26 +0000 Orange Ginger PorkBegin by preheating a large skillet on high heat for 1 minute. Season the pork fillet with S&P on all sides. Once pan is hot drizzle 1 tbsp olive oil into pan and sear pork for 2 minutes on all sides until golden brown. Meanwhile whisk the marinade ingredients together. Once pork is seared add to marinade and coat evenly. Let cool. Cover and refrigerate. Marinade for at least 2 hours. ]]> Tabil-Seasoned Sautéed Shrimp http://www.thefoodee.com/recipe/5065 http://www.thefoodee.com/recipe/5065 Wed, 22 Jan 2020 18:21:26 +0000 Tabil-Seasoned Sautéed ShrimpDump the bag of frozen shrimp in a colander and run cold water over them for around 5 minutes or until defrosted. Peel the shrimp and devein them by cutting a shallow slit down the back and pulling out the icky black intestine. Toss the drained shrimp with Tabil seasoning, salt, and a tablespoon of macadamia nut oil. Heat up a large skillet on medium high and add the remaining tablespoon of macadamia nut oil. When the pan’s hot, sear the shrimp in two batches making sure they aren’t overcrowded… …about a minute on each side. Remove the shrimp to a serving platter and toss the cherry tomatoes into the empty pan. Roll the tomatoes in the grease until they’re warmed through and add them to the shrimp. Chiffonade the basil… …and sprinkle it on the shrimp and tomatoes. ]]> Thanksgiving Turkey and Stuffing http://www.thefoodee.com/recipe/916 http://www.thefoodee.com/recipe/916 Wed, 22 Jan 2020 18:21:26 +0000 Thanksgiving Turkey and StuffingThanksgiving is right around the corner, can you believe it? Bill and I both have some wonderful family memories from past Thanksgivings, and last year we were able to start making holiday memories together by spending Thanksgiving with Bill's family. This year, we will be spending the holiday with my family, and in preparation for the big turkey day, we were able to do a "test run" of a new turkey and stuffing recipe with a delicious turkey from US Wellness Meats. We enjoyed this turkey so much that we just ordered another one for the real Thanksgiving with my family in a few weeks. We were lucky to share our pre-Thanksgiving meal with some very good friends, as well as my sister who just left to teach english for a year in the Dominican Republic. She will be missing Thanksgiving this year with my family, so we were very grateful that we were able to share this meal with her. ]]> Paleo Shrimp & Groots http://www.thefoodee.com/recipe/239 http://www.thefoodee.com/recipe/239 Wed, 22 Jan 2020 18:21:26 +0000 Paleo Shrimp & GrootsGroots are our take on grits,Paleo style. It's celery root,hence the g-roots,pureed with a little fat and some stock. Oh how creamy,dreamy it is. It has a slight celery flavor,but a texture similar to creamy grits. All you non-Southerners out there,grits are ground up cornâ?prepared like rice,but takes literally 5 minutes to cookâ?think polenta ]]> Black Cod in Tomato Puree http://www.thefoodee.com/recipe/653 http://www.thefoodee.com/recipe/653 Wed, 22 Jan 2020 18:21:26 +0000 Black Cod in Tomato PureeWith a fork, thoroughly blend together tomato puree, coconut milk, Sriracha, sea salt and pepper. Place fish filet skin up into a small casserole boat, salt very lightly, sprinkle with fresh cilantro, and evenly pour sauce over fish, bake for 30 minutes. We served ours with some fresh asparagus – also baked. We’’d love your feedback – It’’s good to be back home. Jo and Henry ]]> Hearty Stovetop Chili http://www.thefoodee.com/recipe/6019 http://www.thefoodee.com/recipe/6019 Wed, 22 Jan 2020 18:21:26 +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. ]]> Chicken Fajita Salad http://www.thefoodee.com/recipe/216 http://www.thefoodee.com/recipe/216 Wed, 22 Jan 2020 18:21:26 +0000 Chicken Fajita SaladIn a resealable plastic bag,combine the chile powder with the salt,cumin,onion powder,garlic powder,water and 1 tablespoons of the oil. Add the chicken,knead gently to coat and refrigerate for 15 minutes. Heat a small amount of coconut oil over med high heat until hot and sautee your bell peppers and onion in batches until they reach desired tenderness. Set aside. Empty the contents of the bag into the skillet and cook over med-high heat,stirring occasionally,until chicken is cooked through. Remove from the heat and stir in the lime juice. ]]> Pistachio-Cilantro Crusted Swordfish http://www.thefoodee.com/recipe/641 http://www.thefoodee.com/recipe/641 Wed, 22 Jan 2020 18:21:26 +0000 Pistachio-Cilantro Crusted SwordfishAh yes, the elusive Swordfish. These suckers sure do have a bad rap, don’’t they? Firstly, at the end of the 20th century, the North Atlantic swordfish was on its way to being wiped out, the victim of years of overfishing and mismanagement. Secondly, swordfish contain alarmingly elevated levels of mercury. It’’s no wonder we’’ve all scaled back on consuming this remarkable-looking species. You’’ll be surprised to know, due to strict regulations imposed by the U.S. and by outstanding efforts made by the NDRC, that our swordfish populations are almost fully recovered in the North Atlantic in present day. Since I’’m a conscientious chef and eater I looked up the Eco-grade of swordfish as well. According to the Environmental Defence Fund, they got an OK rating; “OK for the environment, enjoy in moderation.” Moderation! My favorite word! ]]> Creole Shrimp Salad http://www.thefoodee.com/recipe/590 http://www.thefoodee.com/recipe/590 Wed, 22 Jan 2020 18:21:26 +0000 Creole Shrimp SaladWe’’re re-mixing the normal mayo-based salad. Don’’t get me wrong, I like chicken salad (I’’m partial to this one), but sometimes you just want something different. We’’re using the classic ‘’Holy Trinity’’ of bell pepper, celery and onion found in Creole & Cajun dishes as the base of our salad, mixing in some Old Bay spiced mayo and viola–something different. We had planned to toss in some crawfish tails too–but after a trip to the grocery store, we kind of forgot about them and left them in the trunk to um...hang out. So, we nixed that idea and just bumped up the amount of shrimp. ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Wed, 22 Jan 2020 18:21:26 +0000 ]]> Chili-Rubed Steak w/ Cilantro Lime Salad http://www.thefoodee.com/recipe/201 http://www.thefoodee.com/recipe/201 Wed, 22 Jan 2020 18:21:26 +0000 Chili-Rubed Steak w/ Cilantro Lime SaladThis is a great recipe for a light & fulfilling salad. And you can never go wrong with a great steak. Never. We used grass-fed New York’’s for this,but you can really use any cut you like. I was hoping to use a flank (they’’re so big and make delicious leftovers),but grass-fed flank is hard to get a hold of these days. These New York cuts were quite delicious,thanks to Jake’’s superb grilling skills! ]]> Chicken Squash Chowder http://www.thefoodee.com/recipe/1252 http://www.thefoodee.com/recipe/1252 Wed, 22 Jan 2020 18:21:26 +0000 Chicken Squash ChowderToday’s recipe makes good use of leftover chicken and squash and, in our case, some of the home-canned foods we put up this summer – most notably chicken stock and sweet corn (part of our 80/20 indulgence). It’s always a good thing when you can grab a bunch of tasty things that you’ve already cooked. toss them into a pot and serve up something delicious in about 20 minutes. If that isn’t a good definition of something that was made ahead, I don’t know what is. And, like most soups, it is even better the next day. ]]>