Spring rolls are a guilty pleasure that I could eat for days; thankfully, they only send a limited quantity when we occasionally order in. If this describes you, too, I recommend Russ Crandall’s Paleo Takeout to satisfy all your cravings. You can check out our review here.
We were inspired to add to the flavorful offerings, and this recipe was a result of our brainstorming. Pairing meat and cabbage is a great way to put together a one-pot meal (this one, too), and we think you’ll agree that this belongs in a regular rotation.
Just over a year ago, Brent and I took our first vacation since 2011 to attend my German cousin, Steffi’s wedding in southern Germany. We had an amazing time exploring Munich, nearby Augsburg, and even took a quick flight up to Berlin for a couple of days. We enjoyed meeting my family, the scenery, the culture, and the food.
Less than two weeks ago, Steffi and her husband Andi came to the U.S. and spent a couple days with us. Our time together exploring D.C. reminded Brent and me of our time in Deutschland and inspired us to try (again) to create one of our favorite Bavarian meals—schweinebraten.
This flavorful, crispy-skinned pork roast is traditionally served with potato dumplings, sauerkraut and gravy made from the pork roast drippings. We decided to serve it with sauerkraut and sautéed greens. Whatever you chose to have on the side, I’m sure you’ll enjoy it as much as we did.
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.
This past weekend, we moved into our new home. It was a long but exciting weekend. Admittedly, we ate out or ordered in a few times, much more than we normally would. Then, Sunday afternoon, we realized our stovetop was not working.
So, today’s recipe came from a necessity to be creative with our cooking plans. While we wait for the stove to be fixed under our home warranty, we’ll be using our Instant Pot a lot this week—Tomato Soup, Split Asparagus Soup, maybe an adapted version of our Hearty Stovetop Chili, and we might even make this recipe again. We hope you like it, too!
Lately we have been on a little bit of a Chinese food kick, and this week’s post is in homage to that hankering we’ve had. My go to has always been General Tso’s Chicken, but if you haven’t heard, our friends Bill and Hayley have already cracked that nut in their cookbook, Gather.
Twice cooked pork, sometimes called double cooked pork, is traditionally known as Huí Guō Ròu, translating to “return pot pork.” We love all pork products (hello, bacon), and thought this was an interesting opportunity. Plus, it gave us an opportunity to return to our paleo hoisin sauce (which we made a long, long time ago, back when our camera was an iPhone 4s).