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 Offal (But Not Awful) Stew http://www.thefoodee.com/recipe/3361 http://www.thefoodee.com/recipe/3361 Fri, 01 Jul 2016 18:51:30 +0000 Offal (But Not Awful) StewThis rich and delicious stew is a wonderful way to incorporate more organ meats into your diet (without feeling like you're being force to eat it!). ]]> Butternut Squash and Chicken Mash http://www.thefoodee.com/recipe/7265 http://www.thefoodee.com/recipe/7265 Fri, 01 Jul 2016 18:51:30 +0000 Butternut Squash and Chicken MashPieces of shredded chicken in a mash of roasted butternut squash and wilted spinach with a hint of coconut milk and toasted hazelnuts. ]]> Bacon-Shitake Lamb Chops w/ Walnut Guacamole http://www.thefoodee.com/recipe/154 http://www.thefoodee.com/recipe/154 Fri, 01 Jul 2016 18:51:30 +0000 Bacon-Shitake Lamb Chops w/ Walnut GuacamoleJust in time for Valentine's Day - This meal will impress your Paleo buddy and it's easy/fast to make. Before we get there though - a little rant... This is probably insanity,but i'm gonna talk about cholesterol,specifically MY cholesterol. Now hold on,i know you don't give a rat's a$$ about some paleo punk's lipid profile,but hold your water... How often do you find someone with terrible cholesterol,on drugs for many years,who tells his doctor to shove it and goes Paleo,full tilt,for 1.5 yrs,drugless,and lives to tell about it? ;-) So,on the slim chance some of you care about what all this does under the hood,here's a very short glimpse/summary by admittedly a non-doctor,non-nutritionist,non-dietician,paleo-punk. ]]> Bacon Brussels Sprouts with Brown Butter Vinaigrette http://www.thefoodee.com/recipe/6412 http://www.thefoodee.com/recipe/6412 Fri, 01 Jul 2016 18:51:30 +0000 Bacon Brussels Sprouts with Brown Butter VinaigretteBrown-butter vinaigrette and a generous garnish of bacon make this veggie side dish almost as satisfying as a main course. Even so, the overall flavor is surprisingly light refreshing, thanks to the crisp, tender texture of the Brussels sprouts and a generous squirt of lemon. This recipe uses a quick and efficient cooking method that browns the outside of the sprouts while gently steaming the inside. The trick is leaving the Brussels sprouts undisturbed in a lidded pot on the stove for not much more than five minutes. It’s so much faster than roasting Brussels sprouts in the oven and also prevents the wet-sponge texture that makes overcooked Brussels sprouts so unappealing ]]> Italian Goat Sausage Goulash http://www.thefoodee.com/recipe/6529 http://www.thefoodee.com/recipe/6529 Fri, 01 Jul 2016 18:51:30 +0000 Italian Goat Sausage GoulashThe other day I bought some Italian goat sausages at the Mansfield Farmer’s Market, and I was looking for a way to integrate them into a nice main recipe that wasn’t simply sausages and mash and/or salad. This goulash sprang to mind… ]]> Easy Eggplant Bolognese http://www.thefoodee.com/recipe/5578 http://www.thefoodee.com/recipe/5578 Fri, 01 Jul 2016 18:51:30 +0000 Easy Eggplant Bolognese1. In a large soup pot, heat 2 tablespoons of the bacon fat over medium heat. Add the eggplant and saute until tender, approximately 5-8 minutes. 2. Remove the eggplant from the pan and set aside. 3. Add the remaining 2 tablespoons of bacon fat to the pot and saute the bell peppers and onions until tender, about another 5-8 minutes. Remove the peppers and onions from the pot and set aside as well. 4. Crumble the ground pork and ground beef into the pot and brown. Add the teaspoon of salt and stir. 5. Add the red wine and garlic and bring to a simmer. Stir the simmering meat and wine until the alcohol smell starts to subside. 6. Add the eggplant, peppers, and onions back to the pan with the meat, pour in the tomato sauce, add the oregano, and some black pepper and bring to a simmer. 7. Taste and season with more sea salt if desired. 8. Serve in bowls and enjoy! 9. Feel free to serve over sauted or steamed veggies of your choice like zucchini, broccolini, julienned carrots, kale, etc. ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Fri, 01 Jul 2016 18:51:30 +0000 ]]> Herb Crusted Turkey Cutlets & Taro Chips http://www.thefoodee.com/recipe/623 http://www.thefoodee.com/recipe/623 Fri, 01 Jul 2016 18:51:30 +0000 Herb Crusted Turkey Cutlets & Taro ChipsI posted this one to my Facebook page a couple weeks ago and people seemed to like it (including a marriage proposal:)), so I’’m posting it here. Excuse the pic as it was taken with my iphone. This is one of those recipes that I threw together with no thought....I just grabbed a bunch of spices and threw them together. I completely stole the Taro Chip idea from Chris Kresser from The Healthy Skeptic....he was talking about it when he was on Robb Wolf’’s podcast and it peaked my interest. Coincidentally, they had a big box of Taro Root at my Whole Foods, so I decided to try them out for the first time. They are a Hawaiian root veggie and that makes me very happy because I massively heart Hawaii. I realize it’’s far from local, but sometimes you need to support the islands too!, ]]> Stuffed Pork Loin Roast http://www.thefoodee.com/recipe/6475 http://www.thefoodee.com/recipe/6475 Fri, 01 Jul 2016 18:51:30 +0000 Stuffed Pork Loin RoastPork stuffed with pork and wrapped in pork. A true triple threat. ]]> Mom’s Curry Chicken http://www.thefoodee.com/recipe/1509 http://www.thefoodee.com/recipe/1509 Fri, 01 Jul 2016 18:51:30 +0000 Mom’s Curry ChickenWhen I first learned how to cook I had an epiphany: I get to make ANYTHING I want to eat, WHENEVER I want it. This golden nugget of a lightning bolt struck me sometime in my 3 year of college. Fast food sucked and George-Forman-burned protein with white rice was no longer cutting it, so I called up my Mom to ask for some of the recipes to my favorite meals growing up. Most of them weren’t 100% paleo (get off me, no one’s perfect!), but they all had potential. Curry chicken was my absolute favorite. We used to serve it over white rice and it had a good amount of white flour in it. This became the fist meal I tried to “paleo-ize.” I don’t mean to toot my own horn, but we have this recipe nailed after several years cooking it! If you’re looking for a great curry dish that takes a little bit of time and lovin’, give this a shot. ]]> Shrimp, Sausage and Summer Squash Casserole http://www.thefoodee.com/recipe/103 http://www.thefoodee.com/recipe/103 Fri, 01 Jul 2016 18:51:30 +0000 Shrimp, Sausage and Summer Squash CasseroleTwo words in the seafood recipe submitted by Rachel Virden for the Primal Blueprint Reader-Created Cookbook Contest caught our eye immediately: Summer and Squash. Yes,we loved the combination of shrimp and sausage (who wouldn’’t?) and the intensely savory flavor that only comes from sautéing with bacon fat. We were amazed by the way a few simple ingredients baked up into such a rich and satisfying dish. But what made us really happy was discovering a new,inventive way cook up summer’’s seemingly endless bounty of squash. If you have a garden,you know that varieties of summer squash are famously prolific. This time of year,farmers’’ markets are also overflowing with zucchini,crookneck and pattypan squash. Just when you think you’’ve prepared summer squash in every possible way,a recipe like Shrimp,Sausage and Summer Squash Casserole comes along that transforms a simple crookneck into a rich,flavorful meal. ]]> Carrot ginger chicken soup http://www.thefoodee.com/recipe/6575 http://www.thefoodee.com/recipe/6575 Fri, 01 Jul 2016 18:51:30 +0000 Carrot ginger chicken soupA savory and subtly sweet carrot ginger soup with generous chunks of chicken and kale. ]]>