Tag: 21dsd

Walnut and Parsley Pesto

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Pesto is an incredibly easy and delicious condiment. More often than not, it’s made with pine nuts and basil leaves. We love this type of pesto as much as the next, but we really wanted to expand our pesto-rizons (I’m not apologizing for that dad pun). Especially when we were gifted a package of Capello’s Gnocchi.

While this pesto was a refreshing topping for our gifted gnocchi, don’t feel obliged to play within the “pasta” sandbox. This pesto is great scrambled with eggs, tossed into sautéed greens, mixed with additional oil to make a salad dressing, or topped on your favorite protein baked in the oven. Have fun with this quick-to-make pesto!

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Sunday Broccoli-Mushroom Egg Bake

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I love breakfast, and I really appreciate the value that a large egg bake creates for Brent and me during a busy week. On a typical work-week morning, I spend anywhere from 10 to 20 minutes preparing breakfast for Brent and myself. Most of those mornings, one or both of us has to run out the door with that food in a to-go container, destined to eat in the car or at the office, rather than sitting down at our kitchen table to enjoy it and each other’s company.

This Sunday Broccoli-Mushroom Egg Bake, and others like it, often change that. Not only is it easy to make and delicious, it saves me time morning after morning as the week progresses. When there’s a breakfast casserole available, it takes me just a couple of minutes to pack up a piece for Brent and myself so I can sleep in an extra few minutes. Or, even better, Brent and I can actually take 10 minutes to eat together before starting our busy days.

Whip this up on Sunday morning, enjoy it, and save the left overs to make your work-week morning routine a little less hectic. We hope you enjoy it!

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Thai Sliced Beef

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This recipe for Thai Sliced Beef was inspired when we made an improvisation of Matt and Stacy’s Turkey Thai Basil from their newest cookbook Real Life Paleo. We came up with it while planning to take dinner with us to their house one night last week for dinner, squats, and hottubbing under the stars. The turkey in Turkey Thai Basil recipe is designed for leftover turkey (or other meat), but we wanted to give our beef some seasoning that would compliment their recipe.

The experiment worked so well that we decided to make it again, on it’s own, and share it with you! Serve it over sautéed veggies of your choice, put in a lettuce wrap, or mix it up with Matt and Stacy’s recipe alongside Russ’ Japchae—that’s what Matt and Stacy did and they said it was awesome. Whatever you choose to do with it, we hope you enjoy our Thai Sliced Beef!

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Baked Buffalo Wings

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No offense to apple pie, but in my mind the most American food of the 21st Century has to be buffalo wings. Not just buffalo wings, but anything buffalo flavor. It’s almost the PSL (pumpkin spiced latte, for those unfamiliar) for a large portion of the country. I’m not above this trend, and love wings that are borderline painfully spicy. Heather doesn’t like to intentionally eat foods that make her cry, but we both love these wings.

I wanted to put together a wing that would have the flavor I like without the intense heat that turns off a lot of people. These buffalo wings have the flavor, with almost no bite. There is some heat, but after eating a dozen you won’t be crying—at least neither of us were. We have made these wings each weekend throughout the playoffs, even with the devastating Packers loss to the Seahawks. We’re still a little sour over the way that game ended; nevertheless, we will be watching Superbowl XLIX with friends and these wings.

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Tomato Pesto Salad

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As we’ve spent almost 3 years now following a paleo diet (wow!), many of our tastes have changed. Heather is now a big fan of brussels sprouts, mustard, collared greens, and many other items she otherwise thought were off limits. For me, the greatest addition to my life has been the tomato. I thought it was the occasional obligation on a restaurant hamburger, or a small part of a salad.

Recently I came to the conclusion that I now pick up a tomato how I used to pick up an apple. This salad challenges the assumption that a salad has to be a bed of greens with some accoutrement; don’t allow your salad to be boring! This time of year, we thought the bright red and green was perfect for the holidays. We hope you have a delightful time with family and friends this week, regardless of how (or what) you decide to celebrate.

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