According to Marcella Hazan, noted author of many books on classic Italian cuisine, pesto is the sauce invented by the Genoese as a vehicle for the fragrance of basil, and it has just ONE role – “to be the most seductive of all sauces for pasta”. Does that mean that primal eaters have to forsake… Continue reading Salmon with Pesto Crust
Tag: low-carb
Asparagus with mushrooms
Finally it is looking like spring outside, and that means lots of fresh asparagus in season! Most of the time we roast or grill asparagus. It’s so simple to just toss it with a little olive oil, salt, and pepper, then put it in a 400F oven for about ten minutes, and serve with maybe… Continue reading Asparagus with mushrooms
Baked Crab Cakes
Adapted from: The Food Lovers’ Primal Palate Oh, who can resist crab cakes? I’ve been having a craving for them lately, but most of the crab cakes in restaurants or prepared at the supermarket have some sort of breading in them to hold them together. I found this recipe at The Food Lovers’ Primal Palate… Continue reading Baked Crab Cakes
Thai Chicken Curry
I admit, I probably could have taken a better photo of our Thai Chicken Curry. The recipe itself was truly stellar….we mmm’d and exclaimed during the entire meal, exalting the symphony of flavors and textures. The next morning I dutifully wrote down the ingredients while they were fresh in my memory, then viewed the memory… Continue reading Thai Chicken Curry
Stuffed Pork Loin
Pork loin, it can be such a problem-child! Unless you’re lucky enough to have good access to meat from heritage breeds, most of the pork available is too lean and can end up being dry and flavorless after roasting. There’s a couple of ways to help this – brining, and stuffing to add moisture. Before… Continue reading Stuffed Pork Loin
Steak Night
Ribeyes rubbed with Montreal Steak seasoning. Crispy romaine, nuggets of bacon-bourbon jam, fresh goat cheese, balsamic vinaigrette. Mushrooms sauteed in butter with garlic. Every family develops rituals and routines that help define them, and in our house, quite a few of them, as you might guess, revolve around food. Now, I was not raised… Continue reading Steak Night
Chipotle-Lime Marinated Pork Kebabs
It was one of those first days of near-spring when it felt great to be outdoors. Sunny, but with enough chill in the air to sit around the chiminea on the patio and indulge in some crossword puzzles while James stoked the fire with pinon wood, supplemented by fallen branches from the yard. It was… Continue reading Chipotle-Lime Marinated Pork Kebabs
Chicken with Herbed Goat Cheese
Do you remember the first thing you cooked for the love of your life? You might have been a jangle of nerves, hoping to impress with your culinary skills. You may have deliberated for days, wondering if you should attempt something exotic and extravagant, or instead, play it safe and go for the tried and… Continue reading Chicken with Herbed Goat Cheese
Chile Cheese Muffins
Adapted from Santa Fe Kitchens (The Museum of New Mexico Foundation) I made this recipe a few weeks ago as a casserole for a breakfast gathering, but thought it would also make good muffins. I was right! Each little muffin was a buttery, cheesy mouthful…not too egg-y…and the crust around the edges gives it more… Continue reading Chile Cheese Muffins
The Devil’s in the Eggs… and the details
I like deviled eggs, but rarely make them because I just cannot peel the suckers without ripping off chunks of egg white. More on that later… This is just your basic Southern Deviled Egg recipe. These are a great snack or appetizer for primal eating – no carbs to speak of! Ingredients: 5 large eggs… Continue reading The Devil’s in the Eggs… and the details
she cooks...he cleans 