21dsd – Page 6 – that paleo couple

Wirsing in Sahnesauce (Savoy Cabbage in Cream Sauce)

October 25, 2017October 31, 2017by Brent Schrader2 Comments

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

October 18, 2017by Brent SchraderLeave a comment

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

October 11, 2017October 18, 2017by Brent Schrader1 Comment

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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Herbaceous Cucumber-Radish Salad

August 2, 2017August 1, 2017by Heather SchraderLeave a comment

I initially threw this together on a whim for my parents one night for dinner a couple of weeks ago. I had baked chicken thighs with Brent’s rib rub and made mashed sweet potatoes, and I wanted to add something more to our table. Specifically, I wanted something light and fresh. We had a cucumber, radishes, and all kinds of herbs in the fridge. The combination was perfect. My parents and Brent really enjoyed this, and we hope you will too!

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Creamy Coconut-Dill Dip

July 12, 2017July 11, 2017by Brent SchraderLeave a comment

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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