Lately we have been on a little bit of a Chinese food kick, and this week’s post is in homage to that hankering we’ve had. My go to has always been General Tso’s Chicken, but if you haven’t heard, our friends Bill and Hayley have already cracked that nut in their cookbook, Gather.
Twice cooked pork, sometimes called double cooked pork, is traditionally known as Huí Guō Ròu, translating to “return pot pork.” We love all pork products (hello, bacon), and thought this was an interesting opportunity. Plus, it gave us an opportunity to return to our paleo hoisin sauce (which we made a long, long time ago, back when our camera was an iPhone 4s). Continue reading →
I did not like meatloaf as a kid. It was bland. It was dry. It was grayish brown and completely unappetizing. I needed a lot of ketchup to get it down; and I liked ketchup, but the experience wasn’t ever truly satisfying.
Then, a few weeks ago, Brent suggested we make a meatloaf. Thankfully, at this point in my life, I know there are a lot of foods that I didn’t like as a kid, that I love now. Plus, he didn’t want to make regular meatloaf. He wanted to make a meatloaf that reflected one of my favorite kinds of burgers: the western burger. Bacon, barbecue sauce, onion rings, yum.
This western meatloaf is savory, tangy, and super moist. I love it and I know you will, too! Continue reading →
This weekend we had the pleasure of doing some cooking, and hanging out, with our friend Russ of the Domestic Man. We cooked for almost a solid 5 hours, and came up with some great recipes to share with you all as a result.
This first piece is a Thai soup based off of what I had ordered from a local Thai restaurant, Tom Kha Hed (ต้มข่าไก่). This soup, sometimes also known as Tom Kha Gai, Kai or just Tom Kha, is literally “chicken galangal soup.” We forwent the chicken itself, but one could easily add chicken and or prawns for a heavier soup.
Today Brent and I are celebrating our 4-year anniversary, and I wanted to share something to celebrate. Both Brent and his dad love all things mint-chocolate, so when I saw mint chocolate-chip cookies in his parents’ pantry a few weekends ago, I knew I needed to find a way to recreate them for him—paleo style.
It took a couple of tries, but I think this cookie recipe was worth it. The mint-chocolate flavor is awesome. Plus, they are super soft and moist! We hope you enjoy this delicious paleo cookie recipe.
Lemon-garlic chicken is a simple and classic dish, but many recipes today involve bread crumbs. This is a simplified, paleo-friendly version that results in a golden and juicy roast bird.
When I was a little girl, my dad always roasted the chicken with the breast down for the first half of it’s total cook time. He said that doing so would help prevent the breast from getting too dry. I never questioned his logic, nor did I ever pay attention to how pretty or ugly the bird came out. All I cared about was whether it was tasty or not, and it usually was.
So, while preparing to make this lemon-garlic chicken recipe, I decided I would give Dad’s way a try. I’ll admit, this bird won’t make it to the cover of Better Homes and Gardens or Paleo Mag. But it was juicy and full of subtle lemon and garlic flavors.