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=4.9.9 hourly 1 Asparagus Basil Salad http://www.thefoodee.com/recipe/275 http://www.thefoodee.com/recipe/275 Fri, 15 Feb 2019 22:31:18 +0000 Asparagus Basil SaladThis super healthy Asparagus Basil Salad is a not just nutritious,it's a treat for the palate. Trust me,it's delectable,especially right now using wonderfully ripe vegetables at peak season. I found this recipe in Sunset Magazine. Actually,I didn't find it,our family friend Mrs. Rose found it and made it for Mr. Rose's 75th birthday,a fabulous little gathering that the boys and I attended when we were in Davis,California visiting my folks a couple of weeks ago. For those of you that commented on my last post,The Gluten Free Diet,about family and friends that don't understand,accommodate or respect your dietary restrictions (or eating plan,as I prefer to say) Mrs. Rose made tons of gluten free food for us! And so,a yummy dinner was enjoyed by all. ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Fri, 15 Feb 2019 22:31:18 +0000 ]]> Chipotle Glazed Pork Chops http://www.thefoodee.com/recipe/7660 http://www.thefoodee.com/recipe/7660 Fri, 15 Feb 2019 22:31:18 +0000 Chipotle Glazed Pork ChopsSpicy, smoky and sweet, these quick and easy pork chops are sure to please the entire family. ]]> Cashew Chicken http://www.thefoodee.com/recipe/6962 http://www.thefoodee.com/recipe/6962 Fri, 15 Feb 2019 22:31:18 +0000 Cashew ChickenBeing half Japanese, I grew up eating Chinese take-out. Wait. That doesn’t make sense. Oh man I’m tired tonight! Okay, let’s try this again. I use to love Chinese take out and was craving something with either peanuts or cashews in the meal. Since I don’t eat peanuts, I went with cashews and made Cashew Chicken. It was really good and a nice change for us! ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Fri, 15 Feb 2019 22:31:18 +0000 ]]> Cashew-Coconut Crusted Mahi Mahi http://www.thefoodee.com/recipe/1923 http://www.thefoodee.com/recipe/1923 Fri, 15 Feb 2019 22:31:19 +0000 Cashew-Coconut Crusted Mahi MahiPay attention, folks – this is a good one. Beloved and I live about two miles from our workplace, and come home for lunch nearly every day. It’s often the only “down time” we get from the demands of work and family, and we enjoy it a great deal. Most of the time, we eat leftovers from a previous meal – usually dinner the night before – but when there are no leftovers, I’ll throw something relatively simple together. This is one of those dishes. Lunch is almost the only time we eat fish, since The Young One’s consumption of seafood is pretty much limited to scallops and shrimp. This particular fish lunch was one of those wonderfully fortuitous occasions where you just happen to have all of the ingredients on hand and decide to throw them together to see what will happen. Mahi mahi? Check. Cashews and coconut? Check. An orange and a banana? Check. A poblano pepper that should be used posthaste? Check. This takes no time at all to put together, especially if you’ve roasted the pepper ahead of time, and I cannot even begin to tell you how delicious it was. Served over a puree of roasted parsnips, this managed to be sweet, savory, rich, light and bright all at the same time. Neither of us could believe how good it tasted – in fact, Beloved called it…well, I’ll let him tell you in the comments section. ]]> Rogan Josh (Kashmiri Lamb Curry) http://www.thefoodee.com/recipe/4510 http://www.thefoodee.com/recipe/4510 Fri, 15 Feb 2019 22:31:19 +0000 Rogan Josh (Kashmiri Lamb Curry)Rogan Josh is a popular Kashmiri dish that is believed to have originated in Persia before making its way to Northern India and beyond (in Persian, “rogan” means clarified butter and “josh” means hot or passionate). Its signature red color is historically the result of mild red Kashmiri chiles which were used in making this dish. Over the years, many restaurants started using tomatoes in the dish to bring about that red color easily. My recipe follows the more modern interpretation of the dish, mostly because you and I don’t have the money to travel to Kashmir for some chiles! Well, maybe you do, but I most certainly do not. An excellent cut of lamb for this dish was the other half of Lava Lake Lamb’s beautiful lamb shoulder (the other half was used to make shashlik). This slightly-fatty cut imparted a ton of flavor into the dish, which just tasted better and better the longer it simmered. I’m also happy to announce that this is my first recipe that features a printer-friendly version! I’ll be sure to do this with every recipe from now on, and as I get the spare time I will go back and make printer-friendly versions of all my recipes. ]]> Beef Filet w/Mushroom Sauce http://www.thefoodee.com/recipe/254 http://www.thefoodee.com/recipe/254 Fri, 15 Feb 2019 22:31:19 +0000 Beef Filet w/Mushroom SaucePreheat saute pan for 1 minute on medium heat. Add 2 tbsp olive oil and saute mushrooms & shallots for 4 mins to soften. Add red wine and reduce heat to simmer. Reduce wine by half (2 minutes) and add broth and tarragon. Simmer for 10 minutes. Taste and season with S&P. Preheat another skillet on high for 1 minute. Season fillet on all sides with S&P. Add drizzle grape seed (excellent for cooking on high temps) or olive oil in hot pan and sear fillet on all sides until browned,2 minutes each side approx. Once fillet is seared remove to a foiled oven tray. Pop in oven for 8-10 minutes for medium rare. Let rest for 10 minutes when cooked to let the juices redistribute back into the meat. Spoon sauce over sliced steak and Bob's your uncle! ]]> Primal Moussaka http://www.thefoodee.com/recipe/867 http://www.thefoodee.com/recipe/867 Fri, 15 Feb 2019 22:31:19 +0000 Primal MoussakaInspired by Greek Moussaka, the flavors in this casserole of layered eggplant and ground meat might sound a little unusual, but it’s a mild dish that’s likely to appeal to everyone at the table. Plus, it’s one of those great meals that taste even better the next day. Overnight, the flavors meld together even more, the texture tastes richer and while the casserole is good hot, it’s not so bad cold, either. Primal Moussaka is the type of dish you’re going to want to eat a few forkfuls of right out of the fridge before warming the rest up. The silky texture of the eggplant and the warm, savory flavors of cinnamon, allspice and fresh dill mixed in with the meat mimic the taste of the traditional Greek casserole. But there’s a lot that’s different, too. The cheese sauce thickened with flour that tops traditional Moussaka has been replaced with full-fat Greek yogurt that bakes into a surprisingly creamy and dense topping. The trick is mixing the yogurt with eggs and a sprinkle of parmesan cheese. There’s a little bit of chopped kale thrown into the casserole (optional, but really tasty) and although the meat can be ground lamb, it doesn’t have to be. The result is a version of Moussaka that actually tastes a little like lasagna, minus the noodles. ]]> Spicy Chicken Vegetable Soup http://www.thefoodee.com/recipe/5915 http://www.thefoodee.com/recipe/5915 Fri, 15 Feb 2019 22:31:19 +0000 Spicy Chicken Vegetable SoupIt’s fall! It’s that time of the year I have been so desperately dreaming of for so long. Living in South Florida you don’t get fall. There is no leaves falling, only palm frawns and really that doesn’t count because those things are huge and sometimes cumbersome to move around. Can you tell I’ve had to move my fair share? Just imagine the ones that fall after a hurricane! By the way that is one of many reasons why I’m happy we moved out of the Sunshine State! Hurricanes suck in every way possible! Earthquakes do too though…I had a couple of those while I lived in San Fran. I have a couple funny stories about my first experience with earthquakes I’ll have to share with you all another time on the blog. Back to where I started…FALL! It’s here and I’m in love. I get to finally wear boots and sweaters because it actually got in the 40′s. Woot! Did I just say that? Yes, I guess I did but I had to show you my excitement for this weather I am so happy to have. Woot! I did it again! What can I say, I’m pretty excited….call me crazy! Any who, with colder temperatures and after a visit to a farm where we got to pick pumpkins, go on a hayride, and pet farm animals (by the way so fun!) we were all in the need of something to warm our bodies. Soup was in need! I love soup! It’s my pot of lucky charms because its a pot that keeps on giving. Which means leftovers! Something believe it or not leftovers are great even in a food bloggers kitchen. Now with this soup you can be creative and change it up depending on what your little heart desires. Change up the veggies or tame the heat down and just use diced tomatoes instead. Actually this week I needed some more greens in my life so I threw in some chopped fresh spinach while heating up a bowl….delicious! Have fun because that’s what soup is all about, right? Ok if you don’t think so just pretend for me. But seriously, soup brightens the soul and warms you all the way down to your toes. ]]> http://www.thefoodee.com/recipe/0 http://www.thefoodee.com/recipe/0 Fri, 15 Feb 2019 22:31:19 +0000 ]]> Scallop Bacon Sandwiches http://www.thefoodee.com/recipe/7468 http://www.thefoodee.com/recipe/7468 Fri, 15 Feb 2019 22:31:19 +0000 Scallop Bacon SandwichesThese Scallop Bacon Sandwiches are definitely worthy of being considered a 5-Star Recipe. Both the texture and the flavor of the scallops are greatly enhanced when they are quickly seared. Once you sandwich some bacon, onion and spinach between the split scallops you are ready to add a dollop of sweet shallot sauce and prepare for a bite of pure heaven! ]]>