Dublin Coddle Recipe (paleo, gluten free, primal, keto)

Dublin Coddle

This year for St. Paddy’s Day, we decided to try a more traditional dish aside from corned beef and cabbage (although we absolutely made that as well), and came across the Dublin Coddle. The little bit of research I did led me to find that the coddle is a recipe usually cooked with leftovers, so it does not have a rigid set of ingredients. We are big fans of making the best of what is available, so this recipe struck us as a great thing to try. Interestingly enough, the recipe’s name comes from the verb coddle, meaning to cook in water below boiling.

We made some minor adjustments to the traditional coddle: often cooked with water and a bouillon cube, we instead opted for chicken stock. Other stock would certainly work as well. The other substitution we made was for white potatoes. We occasionally eat potatoes, and are not opposed to them, but wanted to give this a shot with jicama. Jicama is somewhat difficult to peel, but once that task is accomplished, it’s a breeze. Ultimately, this was a delicious recipe.
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Mediterranean Coleslaw Recipe (Vegetarian, Paleo, Primal)

Mediterranean Coleslaw

While we often make a lot of meat-centric dishes, we are also a big fan of vegetarian recipes—and coleslaw recipes are one of our favorites. We have one already, which we based off the Colonel’s famous recipe, but we wanted to stray off the path a little for this one.

One of the awesome bonuses of this coleslaw recipe is also that the dressing we came up with will work well as a salad dressing for everyday use. We hope you’ll enjoy this coleslaw recipe and the delicious salad dressing.
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Fancy Homemade Burger Recipe

Fancy Homemade Burgers

Are you ready for fancy homemade burgers? We hope so! We love burgers, all kinds of burgers. Regular beef burgers. Salmon burgers. Bacon burgers. Matt and Stacy’s 50/50 burgers. Bison burgers. I could go on, but you might get bored. So, instead, I’m just going to tell you about our latest experiment so we can get down to business: sharing with you a recipe for fancy homemade burgers!

A couple weekends ago, I was hankering for burgers but Brent was simply not in the mood for more beef. (Admittedly, it had been a week of steak, chili and roast beef.)  So, we were staring at the selections of meats available at our local Whole Foods, hungry and indecisive. Finally, he grabbed ground pork, ground veal, and ground lamb. My eyes lit up. I couldn’t wait to get home and put them together.

This recipe seems “fancy” because, growing up in my house, veal and lamb were special foods for special occasions. But these fancy homemade burgers are actually quite simple to make! We hope you’ll enjoy this casual and delicious new twist on an old favorite.
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Moo Goo Gai Pan

Moo Goo Gai Pan (蘑菇鸡片)

Chinese food has always been something we’ve enjoyed, but since cleaning up our habits, it has been harder to justify the questionable ingredients from the local take-out restaurant. We’ve tackled a version of fried rice in the past, but have not really ventured much into making main entrees.

Doing a little research, it was enjoyable to learn about this dish; the name (Cantonese) is based on its ingredients: moo goo (mushrooms) gai (chicken) pan (sliced). We enjoy all of these things, and it was a lot of fun putting this together. The added bonus was making homemade oyster sauce. If you can find a clean oyster sauce without corn starch and loads of sugar, let us know, because that would greatly ease the process.
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Cocoa Curry Lamb Shank Recipe

Cocoa Curry Lamb Shanks

I’m excited to share with you today’s recipe of curry lamb shanks. One of our goals of 2014 was to go out more often; Heather works in sales, and I work two jobs, so the majority of the time for the past two years, when we were home, we just wanted to do nothing. That is all well and good, but I decided we needed to resurrect the date night, especially after our engagement in December.

Our first date night of the year was at Old Ebbitt’s Grill, also the oldest restaurant in DC. I had the lamb shank, and it was absolutely amazing. The next time we went with friends, a few weeks later, Heather had the shank and felt the same way. Having been inspired by that dinner and our friend Russ’s new book The Ancestral Table (Did you get it yet? Here’s our review.) and it’s Lamb Tagine recipe, we crafted this lamb shank recipe. We think you’ll really enjoy it. Plus, my parents were cool enough to get us a tagine for Christmas, so it gave us a fun excuse to break it out. Don’t worry, if you’re without a tagine, a dutch oven will suffice.
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