Tag: cooking

Spicy Thai Eggplant and Basil

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We’ve commented before that our local Thai restaurant is one of our favorite places to dine out or get delivery when we’re not in the mood to cook or eat leftovers. A recent favorite of ours is a spicy eggplant and basil. At first I thought this would be too difficult to figure out, but SURPRISE—this is pretty straightforward.

I hope you’ll give this spicy Thai eggplant and basil a try. If you’re not a big fan of spice, halve the Thai chilies and remove the seeds. If you like it hot, enjoy the recipe as is. It starts with a slow burn and a lingering heat, but never gets too out of control. It won’t leave you with tears or sweats, but will certainly light up your taste buds. We think you’ll enjoy this paleo Thai eggplant and basil.

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Pork Tenderloin Al’Diavolo

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More often than not, when we have pork, we simply have a large pork shoulder slow cooked and shredded or a huge rack of ribs. I love to make our barbecue sauce for it or add it to salads with a basic dressing of olive oil and balsamic vinegar. Sometimes, though, I like to change it up.

This recipe is a wonderful way to make a meal that is packed with flavor. It simply requires a little planning because it’s best to let the pork and spices sit overnight. I think it’s perfect for a dinner party on the weekend. We hope you enjoy this savory and juicy pork tenderloin recipe.

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Kale Salad with Pomegranate Vinaigrette

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Kale salad. It’s nearly impossible today to go to a restaurant or pre-made salad section of a grocery store without running into a kale salad. We now have the added gift of kale growing in our yard! We’ve taken advantage of this, and brought this nutrient-dense, leafy green with us to my parents’ house for Easter dinner. What we put together is pretty great, and it’s ridiculously easy to boot.

Even my dad, who does not like kale at all, liked this salad. Part of it is the freshness of real vegetables, but the other half is the salad dressing. Even if you can’t stand kale, make this pomegranate vinaigrette and keep it in the refrigerator for your weekly salads. It isn’t hard, and you’ll thank us later.

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Marinara Haddock

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Growing up, my parents either cooked or took us out to dinner for fish nearly every Friday night. I did not like fish. I loved shellfish (shrimp, lobster, crab), but regular fish was always so… fishy. Still, my parents insisted. I would eat as little of the fish as possible, choosing to fill up on vegetables and rice or bread.

Sometime in high school, I started enjoying salmon and, since meeting Brent, I’ve sampled different kinds of fish at restaurants and we have created quite a few fish recipes. My palate has certainly grown and I actually enjoy some preparations of fish now! Some of my favorites are our basil salmon burgers, cod fritters, and grilled swordfish.

This particular recipe is super easy and ready in just about 30 minutes. It’s perfect for a quick and no-hassel dinner after a long day at the office. Pair it with some sautéed spinach, steamed broccoli, or other vegetables!

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Chorizo and Spinach Zoodle Pasta

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Chorizo is one of our favorite kinds of sausages to keep on hand (second only to brats during football season). It’s flavorful, spicy, and works well in a variety of dishes. Our most common use is in chili. This Chorizo and Spinach Zoodle Pasta recipe is much simpler and puts the chorizo flavor front and center against a relatively blank canvas of zoodles. It’s an easy meal for any time of day—breakfast, brunch, lunch or dinner!

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