21dsd – Page 8 – that paleo couple

Roasted Brown Butter Ghee Green Beans with Macadamia Nuts

March 22, 2017March 21, 2017by Brent Schrader1 Comment

Roasted vegetables are a time-honored classic, and green beans are a regular part of our side dish rotation. Over the Christmas season, we enjoyed our take on green bean casserole. While we’re often utilitarian eaters, having our green beans with a little olive oil and salt and pepper, we occasionally like to jazz things up.

Recently, we were gifted a jar of Tin Star Food’s Organic Grassfed Brown Butter Ghee from our friends at Real Everything, and we knew we needed to do something special with it. Brown butter sauces are rich, and complex, and brown butter ghee kicks that up another level. This was a side dish that became an entrée when we made it, and we think you’ll eat it up just as quickly. Check out Tin Star’s other products; we’re fans of quality, lactose-free dairy products.

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Homemade Corned Beef

March 15, 2017March 14, 2017by Heather SchraderLeave a comment

This time of year, every year, corned beef brisket returns in force to the butchers section of your local grocery store. Corned beef is a guilty pleasure of mine, and we’ve gone through 10-15 lbs every March. The pink interior of the brisket you’ve known and loved is from using either pink salt with sodium nitrate or other added nitrates/nitrites. Skipping this will result in a grayer brisket, but still great flavor.

This year, we decided to take the plunge and figure out how to make our own corned beef. Fun fact: the “corned” in corned beef has to do with salt-curing, or brining, the brisket. We experimented with a quick corning, and while the flavor was good after 24 hours, the brisket was dry and less tender. Make sure to allow the brisket to brine for at least 5 days, if not 6-10 days. If you don’t have that kind of time, find an already corned brisket and throw it in your Instant Pot—you’ll be up and running for St. Patrick’s day in record time.

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Beef and Eggplant Red Curry

March 8, 2017March 7, 2017by Brent SchraderLeave a comment

Over the past few months, we have been making arrangements for our first child as well as learning the ropes of pregnancy. One of the most common tropes we’ve heard is the random, off-putting, late-night food cravings; in most stories, the dutiful spouse rushes off to a store or restaurant to buy whatever will satisfy the craving. This hasn’t been our experience, however. It’s true that we may have more coconut- and cashew-based ice cream on hand than normal; but we also finished wiring the outlet for our chest freezer very recently. The extra space for frozen foods also meant buying 36 pounds of grass-fed lamb.

Even before the pregnancy, there were regular requests for curry dishes. Our local international market has a great red curry paste, that we’ve since found online, and we have a homemade green curry we love. This recipe was another excuse to make curry, and it does not disappoint. We ate it for days, and it was a hearty meal by itself or paired with cauliflower rice.

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Creamy Mushroom Chicken Thighs

February 8, 2017February 7, 2017by Brent SchraderLeave a comment

A few weeks ago, we found out about a factory seconds All Clad sale, and I went a little bit overboard. One of the spoils of our bounty was a gorgeous 6-quart, sauté pan. This thing is out of control, and is now a go-to cooking utensil for our morning breakfasts as well as dinner. Our previous sauté pan of a similar size is starting to warp, and this was an awesome opportunity to upgrade.

For our christening of this new pan, we wanted to bring you an easy and delicious recipe that will feed you and your whole family. Having a one-pot recipe that will last a couple of days is great for time management, cleanup, and convenience. We know you’re going to enjoy this recipe.

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Instant Pot Pulled Pork Shoulder

February 1, 2017January 31, 2017by Brent SchraderLeave a comment

Pork shoulders are a great batch cooking option for protein. We’ve long been fans of pulled pork, and we even have a couple of different sauces for you to consider (option #1 and option #2). That said, good pulled pork hasn’t always been a quick process. Quite the contrary, it has been a half-day or more of slow stewing or roasting.

Now, with the magic of the Instant Pot (which, honestly, has always been around for years by way of pressure cooker), this can be done very quickly. We think you’ll love this preparation as well as how quickly it is assembled. Plus, you get to make a homemade rib rub, great for pork shoulder as well as ribs. You’ll thank us later.

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