Tag: dairy free

Braised Ethiopian Chicken Thighs

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Once upon a time, in seventh grade, I had a friend from Ethiopia. Dinners at her house were the most flavorful and spicy I had ever experienced. She recently found me on Facebook and I have daydreamed a few times about the delicious meals we had together as children.

This recipe was inspired by that experience. It also came about because I was in the mood for chicken and stew a few weekends ago, but didn’t want to wait hours on end for a chicken stew to cook. We had experienced chilly, rainy weather for a few days straight and I needed comfort food.

Braising allowed me to get some aspects of a hot, rich stew without all the wait-time. I hope you’ll find this Ethiopian-inspired meal as comforting and enjoyable as I did!

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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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Smoked Oyster and Bacon Salad

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Brent recently bought a case smoked oysters because they are super nutrient dense. He ate them for breakfast one morning but I didn’t think I would enjoy them plain like that. As it turned out, they are pretty delicious on their own.

Still, I wanted to find a way to use them in a more palatable way. Smoked oysters are super savory. So, I perused the produce aisle in the grocery store looking for things to balance them with bright, refreshing flavors. Enjoy this salad on it’s own or with a side of steak!

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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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