recipes

Slow-Cooked Pulled Pork

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Pulled pork sandwiches were one of my terrible downfalls growing up; not so much that they made me feel sick, or that they made me gain weight, but because I would put down several pounds of pulled pork before I knew what hit me (this may still be partially true today).  There are many recipes out there for this delicious dish, but we’ve always struggled with dry pork on and off.  This is probably due to our inability to read directions, but nevertheless this recipe is the result.

We dressed this pulled pork with our homemade barbecue sauce, tripling the recipe.  Don’t feel confined to that, though; it was equally delicious plain, or with hot sauce.  We’ve made use of this for breakfast, lunch, and dinner.  This, along with chili, has become one of our staple weekend meals to take advantage of cooking in bulk.

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Tangy Halloween Brains

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This post is just-in-time for Halloween, but might still be a great addition to any of your fun zombie themed show parties or birthday celebrations as well.  Jello was definitely a favorite thing of mine growing up, but I’m fairly sure the impetus was because of the bright colors and abundance of sugar (the jiggling didn’t hurt, either).  This combination of blood orange juice and apple cider mixes just the right amount of tart and sweet, without any added, concentrated sugar.

We wanted to bring along something fun to the Paleo Parent’s Halloween party, as we had been warned they do not mess around.  The rumors were true, and you can read more about the fun we had with many like-minded foodies, authors, and bloggers.  This brain was a pretty big hit, and we sent home leftovers with a few friends.  We love brains, but even this is a treat we don’t want to overindulge!

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Harvest Carrot-Apple Muffins

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When we began our focused journey on more healthful living through food, we did what many people did (and do)–we started juicing.  With a nice food processor/juicer that we found on sale at the local department store, we went to work with Costco sized bags of carrots with some lemon.  This was delicious, and was certainly a step in the right direction.  While carrot juice ends up being liquid calories without the same satiating effect, it was better than our previous habits.

We still occasionally take out the juicer, and when we do, Heather always feels guilty about not using the pulp.  Through several attempts, we’re happy to report a way to put that pulp to use.  Don’t worry–we’ve suggested a substitution if you don’t have a juicer or don’t want to juice.

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French Hamburgers (Bifteck Haché)

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Hamburgers are one of our favorite go-to meals.  We often serve them with bacon, or in a lettuce wrap.  Occasionally we are challenged to go well outside our standard definition of a hamburger (thanks to our pal, Russ, for example) and have yet to have a negative experience.

This recipe was partially to pay homage to some ground beef we picked up from a local farmer we’ve gotten to know over the past year or so, nearby my parents house in Virginia.  We’ve enjoyed eggs, chicken, and turkey from our friends at Moving Meadows, and were excited for them (and us) when they expanded their offerings to beef.  The ground beef was especially tasty, and we will be heading out toward them again soon to restock.  We hope you’ll check them out if you are local, as they really are nice people with a quality product.

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Apricocity (Farm To Consumer Legal Defense Fund Baconpalooza Entry)

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Back in July, our friends Matt and Stacy of Paleo Parents released their second book, Beyond Bacon.  I was at work the evening of the book release, but Heather attended in my absence and had a fantastic time.  Among the guests were George from Civilized Caveman, Sarah from The Paleo Mom, and Russ from The Domestic Man.  It was Russ who introduced us to Kathy, from the Farm to Consumer Legal Defense Fund.  The FTCLDF is a fantastic non-profit that provides support and council to real food farmers, and I encourage you to check out their website and consider joining to support the cause.  Long story short, they were hosting an event in August coined Baconpalooza. I was hooked at the name, and was even more intrigued to cook for hundreds of people using real food ingredients and raise money for a good cause.  Oh, and Robb Wolf was a guest and presenter, which made my fanboy alarm go off as well.

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