Author Archives for Brent Schrader

Blistered Tomato and Seafood Pasta

With a six-month old, we have little energy or time for complicated recipes. That said, we don’t want to compromise on flavor either. Like last week’s recipe, this pasta sauce was inspired by watching the Food Network. Pasta sauce doesn’t have to be all diced tomatoes and tomato paste, so we blistered Campari tomatoes in ghee. We added scallops and shrimp for a protein, but this could easily be made with diced chicken or without an added protein.

Heather specifically requested gluten-free pasta (brown rice spaghetti), but you can serve with zoodles or another vegetable noodle. Whatever you choose, the result is a satiating but super fresh and light pasta dish. We hope you enjoy it!

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Instant Pot Spicy Beef Soup

Now that we’re experiencing colder weather, it seems that people are getting sick left and right. We weren’t immune to whichever bug was floating around last week. Otto and I caught our first colds of the season (and his first ever). We dutifully suctioned his passageways and tried to make him as comfortable as possible, while I found solace in menthol, tea, and plenty of rest.

To help clear the congestion, I wanted to make an easy, spicy soup that would help open me up. This soup did the trick. Plus, it’s a one-pot meal and was done within an hour. We know you’ll enjoy this soup in cold weather and hope you don’t need to break it out to fight a cold.

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Wirsing in Sahnesauce (Savoy Cabbage in Cream Sauce)

This past weekend, after we returned from Canada on Friday, we went to Virginia to visit my parents and my aunt. Saturday morning, before we arrived, they visited their local farmers market and picked up a beautiful head of Savoy cabbage for us to bring home. With this head of cabbage came a challenge: how would we use this for a recipe to share with the world?

After some research, we found some fun German preparations of Savoy cabbage—wirsing, auf Deutsch—and this sautéed cabbage with bacon and a “cream sauce” was a must. The hint of nutmeg really brings a winter-y warmth to this recipe that will only get better as the temperature continues to drop. We hope you’ll enjoy this dish as a savory side dish or a main dish. Guten Appetit! 

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Creamy Caesar Salad Dressing and Marinade

Today I am writing sitting on the corner of a hotel bed in Canada. The family travelled here for a work event, and Otto and I have the day to ourselves. Otto was a champion on his first two flights, and we are hoping for similar luck on our return voyage. We may have caught a cold from recycled airplane air or the sudden change in temperature, so we’re taking it slow this morning.

Before we left the states, we whipped up a Caesar salad dressing that is dairy- and gluten-free. We love using salad dressings to spice up our vegetables and to marinate meats, but buying store-bought dressings is usually either expensive or a compromise in ingredient quality. Its hard to believe it took us over 6 years in our paleo journey to figure this out, and we hope you’ll enjoy it as much as we do.

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Creamy Chicken and Asparagus Bake

Now that we’ve officially entered fall, we’ve been craving heartier meals. It feels off though, considering the weather has been in the mid 80s and humid here in Washington, D.C. That said, we wanted to put together a one-pot meal that would be filling as well as provide leftovers for a few days.

This creamy chicken and asparagus bake does just that. There was minimal clean up, which is always fantastic, and it allowed us to integrate vegetables in an easy way. We hope you enjoy this new recipe!

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