cooking – Page 37 – that paleo couple

Mustard and Dill Crusted Salmon

October 2, 2013November 19, 2013by Heather Schrader5 Comments

Salmon is one of my favorite foods. It’s fish, but not fishy. It’s delicious with nothing more than lemon and strong enough to withstand a battery of spices. Most of the time, we keep it simple: lemon slices and dill with a little garlic or ghee or onion.

Last week, I wanted to do something different but still simple. I wanted to give our salmon a little crunch. I have seen others slather the fish with mustard; but I wondered to myself, what if I use mustard seeds? Could I make a crunchy, mustard-y crust? The answer was yes! So, here it is: mustard and dill crusted salmon. I hope you enjoy this new twist on an old favorite as much as we do.

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Grilled Portabello Mushroom Caps

September 25, 2013October 6, 2013by Brent Schrader4 Comments

grilled seasoned easy portabello mushrooms

Mushrooms. These fungi were something that I strongly avoided for most of my formative years–my father is not a fan, and I ipso facto also was determined to dislike them. Eventually, I was tricked out of this delusion, and I’m a better person for it. I would challenge each of you to go eat something you are certain you dislike because you’ve “always hated it” and be pleasantly surprised by the outcome. Thanks to this initiative, I now enjoy: asparagus, brussels sprouts, beets, lobster, and mushrooms.

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Haddock Fish Sticks

September 18, 2013January 20, 2014by Brent Schrader2 Comments

paleo breaded fish sticks

One of my guilty pleasures growing up was always fish sticks and those breaded fish patties. They’d occasionally have them at school lunches, and my dad has always been a fan of the frozen fish from our local freezer section. I haven’t purchased anything of the sort in quite a long time, and shudder to think how (and from what) they’re produced, but they sure were tasty.

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Marinated Herbed Lamb Chops

September 11, 2013September 11, 2013by Brent Schrader5 Comments

Pan Seared lamb loin chop

Lamb is one of our favorite meats when we are looking to move away from beef, chicken, and pork. It took me a long time to get used to lamb, after a month-long trip as a 7th grader with the People to People Ambassador Program. I was incredibly lucky to spend over 3 weeks in Australia and New Zealand, but the overwhelming amount of mutton (as a meat sauce for spaghetti, as one example) put me off of lamb for a few years.

Now that I’ve outgrown that phase (thank the heavens), I’m super excited about this recipe. It’s a full, delicious flavor that doesn’t take a day or lots of pots and pans to make it happen. We used a mixing bowl, and a skillet, and that was dinner. We hope you’ll give this recipe a try; it’s delicious.

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Chicken Zoodle Soup

September 4, 2013September 3, 2013by Brent Schrader8 Comments

chicken zoodle soup

Fall is here! As much as it is nice to have the warm, summer weather, my preference has always been for fall. Cooler weather and football are some of my favorite things in the world. Along with the changing weather comes the occasional cold, so we wanted to make a hearty recipe as a response.

Even if a seasonal cold comes along and tries to get us down, we know we have soothing home remedies to help us through. Our latest: this chicken zoodle soup. Like the traditional chicken noodle soup your grandma would have made from scratch, this soup takes some time but is worth the investment.

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