This Pork Takeout Fake-Out recipe came about as the result of needing to use up vegetables we had in the refrigerator and my mom’s desire to have Chinese food Friday night.
My parents were scheduled to visit this past weekend. So, Thursday evening of last week, I took two packages of thinly sliced pork out of our freezer so I could cook it on Friday. I didn’t have a plan for that pork, but I was tired. I told myself “I’ll figure it out later” and went to bed.
Friday was a busy day with my parents, and soon enough it was dinner time. My mom suggested we just get Chinese food, but I had defrosted pork! Plus, we had a bunch of veggies in our refrigerator that needed to be eaten soon. So, I quickly formulated a plan for some “takeout fakeout” and got to work. My parents loved it. I did, too. Continue reading →
In case you’ve been living under a rock lately, a new Paleo cookbook is out and we know it’s going to do very well. The Paleo Kitchen: Finding Primal Joy in Modern Cooking by Juli Bauer (of PaleOMG) and George Bryant (of Civilized Caveman Cooking) is an exciting new addition to the Paleo cookbook sphere. We’ve been enjoying reading and cooking through our advanced review copy. If you haven’t purchased your copy yet, here’s my top three reasons why you should right now. (Plus, keep reading to the bottom for your chance to WIN a FREE COPY!) Continue reading →
Since a young age, I’ve really enjoyed pickles. Dill pickles were always the clear winner, where bread and butter made me want to run screaming (I know, fighting words.. still not a fan of those or sweet gherkins). I’ve come to appreciate them, though, as well as the burgeoning artisan fermented foods. These small “craft brewers” of pickles and other vegetables are great—often local—options. We were lucky enough to meet Number 1 Sons (a local DC area operation) when Russ had his book release party, along with the Paleo Parents and Primal Palate.
That being said, I was inspired to try my own hand at this cuisine. Brussels sprouts seemed like a great candidate for pickling, and when we saw some pickled brussels sprouts at a local store, I decided it was our fate. These have a great pickle flavor, and still have the awesome crunch of brussels sprouts.
Curry is one of our favorite spices that we’ve found since finding paleo—our spicy beef curry recipe is a big hit, but we wanted to pack in some vegetables as well. By slicing our cabbage with a mandolin, we effectively created “noodles” with the cabbage that really hit the spot. Continue reading →
Summer is officially here, and for Memorial Day I made a subtly sweet iced tea that was just as beautiful as it was refreshing! This super simple Strawberry-Mango Mint Tea will have you wow’ing your friends and family at the next summer barbecue or pool party. You can make it the morning of for a light and bright beverage, or you can make it the day before for a sweeter, more developed fruity flavor.