Recipes from a year ago:
If you’re looking for a simple recipe for a weeknight, this is a good one. You can pair it with roasted spaghetti squash for “spaghetti and meatballs,” or you can simply enjoy it as a thick hearty soup like we did the other night.
Posted in Beef or Venison, Kids Menu, Main Dish, Pork, Recipes, Soups & Stews
Tagged Beef or Venison, easy, elk, garlic, meatball, mushroom, Pork, Sauce, Tomato
Stir fry is a great way to make a “one pot” meal with tons of veggies, meat, and other goodies. This recipe originated as a stir fry classic, but adds mushrooms and bell peppers, along with a sauce that has just a touch of heat and sweetness. Another benefit is that they take very little time to make – except perhaps a little time marinating, the cooking time is literally minutes.
The company Karen works for had their Christmas party this past year at a Moroccan restaurant, which was an entirely new experience for the two of us. Admittedly, there are more than a few ingredients and foods on the traditional Moroccan menu that are definitely not what we would normally eat. However, for a first-time-ever-trying-this occasion, we let our hair down (figuratively, of course) and let our taste buds explore some very different flavors and textures than anything we have experienced in the past. We left knowing that we would have to do some experimenting in our own kitchen to see what we could come up with for some primal variations on this North African cuisine.
Traditionally, a tajine is a slow-cooked stew named for the specially shaped pot it is cooked in. Of course, we don’t have such a pot, but we took a little creative liberty and opted to use the name anyway – more in reference to the stew itself and the inspiration of ingredients within. Hopefully you’ll find it as pleasantly different as we did.
Posted in Beef or Venison, Main Dish, Recipes, Soups & Stews
Tagged Beef or Venison, Cilantro, garlic, Ginger, lemon, okra, olives, Stew, Zucchini
Just over a week ago, Karen posted a recipe that started out with a small tribute to a great man who I never got the chance to meet…but I still feel blessed to experience his presence every time we have a gathering with her family. Her Grandpa Don’s legacy lives on in some way with every member of her immediate and extended family (and everyone else who knew him as well), and it is always fun to hear the stories told of his sense of humor, adventurous spirit, and masterful culinary skills (and on more than one occasion, it seems, he would combine all three).
Posted in Appetizer, Beef or Venison, Kids Menu, Main Dish, Recipes
Tagged Beef or Venison, easy, Ginger, grilled, leeks, skewers, tamari, Teriyaki
We’ve done a few stews already on here, but nothing quite like this one. What makes this stew different is the addition of a couple of ingredients that I’ve not typically seen in a beef stew (I’ll admit, though, I’m not all that ‘worldly’ either) – ingredients that can best be described as Mediterranean. And, as with most stews, this is another one that is great to leave in the slow-cooker on a busy afternoon so that it’s ready when you come home.
This is a meal that is quick and easy to make, and works equally well for lunch or a satisfying dinner. We’ll skip the corn tortilla, though, and keep it simple by serving directly over a salad of mixed greens and some other veggies.
A lot of recipes call for the use of “stock,” “broth,” or “bouillon” (dehydrated stock) for flavor – and not just when making soups. Sure, you can always go buy packaged stock at the store (even we do) – but you don’t have any control over what exactly is in it when you do that. Even the best organic stock contains things like cane juice (sugar), higher (than I prefer at least) salt, and ingredients labeled merely as “flavor” (what exactly is “organic chicken flavor” ???). And if you get your hands on a “quality” gluten-free bouillon, you’re still going to see things like soybean powder, yeast extract, and “natural” corn syrup crystals.
If you made the pot roast this past weekend, or did a traditional oven-roasted turkey for Thanksgiving, you know that when you had carved all of the meat and removed all of the veggies from the roasting pan or crock, you were left with a bunch of water, juices, fat, and little bits of herbs and veggies, along with an assortment of bones with little bits of meat still attached (or lots of marrow inside of the roast bones). The more resourceful of you may have taken some of the liquid and added a bit of arrowroot powder to make a nice primal gravy, but most people end up dumping the majority of it down the drain and out in the trash… Continue reading
Posted in Beef or Venison, Poultry, Printable, Recipes, Secrets of a Primal Cook, Soups & Stews
Tagged Beef or Venison, bone broth, Leftovers, Poultry, Soup, stock