Author Archives for Brent Schrader

Egg Foo Yung

Egg Foo Yung (spelled in myriad ways) is a standard American Chinese take-out item served in a lot of variations. Chicken, shrimp, scallop, beef, pork, or combination are regular menu items. Up until about a month ago, I had never tried this dish. While it is one of my mother’s favorite take-out items, I always assumed I wouldn’t like it. I’m not sure if it was the name, the appearance, stubbornness, or a combination of these factors. As fortune would have it one day, leftovers were in my refrigerator and I was short on other options, so I decided to give it a try. Guess what—it’s delicious.

Having tasted this masterpiece, I wanted to see if it could be made at home with fresh ingredients. This iteration of egg foo yung doesn’t include any additional protein, although one could add a chopped, cooked protein to the egg mixture to add substance. I’ve used potato starch as a way to thicken the egg foo yung sauce, but is not mandatory. The sauce will be very watery, but the flavor is there. Even Heather liked this recipe, which was a great surprise. We’ve added it to the list of things she didn’t like until I made it (#humblebrag): Brussels sprouts, French onion soup, and asparagus.

We know you’ll like this paleo-spin on a take-out favorite. Let us know what you think in the comments!

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Creamy Coconut-Dill Dip

Back in May, 2012 (over FIVE years ago!), Heather and I posted a recipe for a coconut-dill veggie dip. The dip was a huge hit with friends and family alike, and it was one of our first encounters where we didn’t carefully read the label and ended up with a brand of coconut cream that was also loaded with sugar. It was a good lesson learned, and we remade the recipe with better ingredients to make sure the recipe held up.

Since 2012, a lot has happened for us: we changed jobs, got married, bought a house, had our son, and we also improved our cooking and photography. With a dinner guest planning to come over Monday evening, it seemed an appropriate time to revisit this recipe and try to make it better. In this we’ve succeeded. This dip is creamy (and protein packed, thanks to Great Lakes Unflavored Gelatin) and runny straight out of the food processor and has the same texture as store-bought French Onion Dip when allowed to rest in the refrigerator. We devoured it with veggies and our favorite olive oil potato chips while our beef and eggplant curry simmered on the stove. Our guest particularly liked it with the chips.

Thanks for joining us over the past five years, and we hope you’ll continue to stick around. Let us know in the comments what has been your favorite recipe!

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Bacon & Broccoli Salad

The day after the Fourth of July, we’re excited to share with you our newest picnic-approved salad. We gave it a dry run this week at a gathering with Real Everything and The Paleo Mom, and received positive feedback from kids and adults alike.

We hope you’ll continue our good luck with this salad at your summer, spring, fall, and winter meals. The key to this recipe is the homemade mayonnaise—adding bacon fat to the mix is perfect. Enjoy this recipe, and let us know how what you think in the comments below!

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Chicken a la King

Over the past few weeks, Heather and I have been home with our newborn son, Otto, and this past week we spent some time at my parents in an attempt to transport some nursery furniture home from their house. Long story short, the trailer hitch I purchased was damaged in transit and a local auto parts store ordered us a replacement arriving the next day, only to then say the next day it would be a week or two.

While we spent time relaxing with Grandma and Grandpa, we also decided to cook up a recipe. Chicken a la King has a complicated history, with competing ideas as to how it was created. What is known is that this recipe is made with chicken, a cream sauce, and vegetables, and often served over rice, bread, or pasta. We’ve created a dairy-free cream sauce and served this on its own. That said, you can easily put this over rice, cauliflower rice, or some homemade gluten-free bread.

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Pork Shoulder with North Carolina-ish Barbecue Sauce

Today we’re particularly ecstatic about batch cooking. The reason this pork shoulder recipe is so timely is that Heather gave birth to our son Otto early Sunday morning. Labor was relatively quick (about 7 hours) and mom and baby were healthy enough to leave the hospital early. We’re getting less sleep than normal, so having large amounts of pre-cooked food has been a life saver.

This pork shoulder is another iteration of cooking pork shoulder in the Instant Pot. Normally we submerge the shoulder in broth or water, and this time we decided to use just a small amount of water in the bottom. We ended up with a tender meat with a spicy, vinegar-based sauce. This isn’t a traditional North Carolina barbecue sauce, but we think you’ll like it all the same.

Also, at the bottom of the post you can catch a glimpse of our newest family member.

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