Recipes posted a year ago:
I got the inspiration for this recipe after talking with Adam at CrossFit Fort Vancouver. We spend plenty of time talking about food as it is, of course, one of our favorite subjects. I love to walk in and hear him say, “ We made (insert food dish here) last night and it was good!” I reply back excitedly, “Oh yeah? How much of (insert meat, veggie, and/or spice here) did you put in?” His reply is ALWAYS, “well, we didn’t measure, we just threw together what sounded good. I brought some for my lunch. Want to try a bite?” I probably don’t need to tell you that my answer is ALWAYS a resounding, “Of course! Duh!” or something to that effect. This gives me such a great feeling, not just the fact that I get to sample some food, but because experimenting, just throwing together what you think may taste great together, is a great measure of how far your own food knowledge has come. Spending time in the kitchen has paid off. Casey and I love to cook, it is true. But, this honestly doesn’t seem to take as much time for us as it used to. Yes, most of the time we are both in the kitchen cooking together which saves time and the more we learn, the more efficient we are. Great food in less time. Alas, you do not have to spend the time that we have. Take advantage of our site. We are happy to do the experimenting for you! I digress.
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Posted in Beef or Venison, Breakfast, Kids Menu, Lunch, Main Dish, Pork, Printable, Recipes
Tagged Almond Flour, Bacon, elk meat, frittata, kerry gold cheese, shallot
