Author Archives for Brent Schrader

Pork Spring (Un)Rolls Sauté

Spring rolls are a guilty pleasure that I could eat for days; thankfully, they only send a limited quantity when we occasionally order in. If this describes you, too, I recommend Russ Crandall’s Paleo Takeout to satisfy all your cravings. You can check out our review here.

We were inspired to add to the flavorful offerings, and this recipe was a result of our brainstorming. Pairing meat and cabbage is a great way to put together a one-pot meal (this one, too), and we think you’ll agree that this belongs in a regular rotation.

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Strawberry-Lime Margarita

Heather and I recently wrapped up our summer vacation. For our time away, we took a road trip from the Washington, D.C., area to the Northwoods of Wisconsin to celebrate the 50th wedding anniversary of Heather’s parents. The road trip, celebrations, and time with family were all wonderful, and we had many reasons to celebrate.

We might typically keep our libations simple for celebrations—Bold Rock cider is a favorite. But, sometimes, we want to add a little more flare. Nothing says flare in the summer better than a frosty, festive beverage. This strawberry-lime margarita takes advantage of frozen and fresh strawberries, lime juice, and tequila. If avoiding alcohol, or making for the whole family, this works great with seltzer or mineral water. We know you’ll enjoy this refreshingly tart drink the next time you choose to celebrate. It is not something to drink quickly, or in large amounts, but it is a lip-smacking treat.

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Tangy Cajun Cabbage Slaw

The world has a funny way of getting smaller and smaller as you get older; before you know it, you’re connected with people personally and professionally that would have boggled your younger self. In this instance, a roommate of mine from a job training some 3 years ago now happens to work for Blue Apron. We’ve tried a couple of meal delivery services before, and have been impressed across the board by their ingenuity, and applaud the idea of bringing convenience and quality ingredients to those who feel they don’t have the access, time, or capacity to make meals on their own. When I received a surprise invitation to try Blue Apron, I was excited to give it a shot.

One of the dishes in our box was a pan-fried catfish with a cajun slaw. I’ve never been particularly adept at pan-frying, and the words catfish and YUM did not have a strong correlation in my mind. That said, I was blown away by this recipe, and the slaw sealed the deal. Today’s recipe is an homage to that fantastic salad.

Blue Apron has not created paleo-friendly ordering options yet, so we did a fair amount of adapting their recipes to our preferences. If they go that direction, we’ll strongly consider signing up. The convenience and variety of the options available are fantastic.

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Chicken Posole Soup

Posole, or pozole, is a traditional Mexican stew that is made with hominy. Hominy, if you weren’t aware (we weren’t), is dried maize kernels—think corn puffs pre-puff. While we aren’t big corn consumers, everything else about the soup/stew seemed amazing: chicken (or pork), radishes, salsa, chili pepper, and even avocado.

While we took some liberties, including substituting hominy with chopped cauliflower, this soup is out of this world. It was surprisingly filling and delicious, while not requiring a lot of preparation or work. We shredded some remaining chicken from a roasted whole chicken and within a half-hour we had dinner on the table. If you decide to roast a chicken early in the week, you’ll be able to make stock and this soup in easy progression. We hope you’ll give this recipe a try, and let us know in the comments how you like it!

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Chicken Tawa Masala

Indian food is something that both Heather and I found somewhat later in life as a regular fare, and we’re still making up for lost time! Chicken Tawa Masala is definitely more of an upscale meal, especially in this preparation, mostly due to the process involved to make it. The star of the show is garam masala, which we’ve used before in several dishes, and even used it to spice up brussels sprouts.

You’ll really enjoy this savory chicken dish. It’s filling and has a nice mixture of heat and flavor. Let us know your favorite Indian dish in the comments!

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