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Recipes

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Thanksgiving Recipes!

Posted on by admin

So, what’s everyone cooking for Thanksgiving?

I found a few great resources for recipes that are real-food friendly, and taste so delicious that no one will miss the bread.

Whole9′s Thanksgiving recipes. All 100% paleo-approved!

Food Love’s Primal Palate – Warning, the close up shots are totally food porn. Get a cloth to wipe your drool, sicko.

Here’s what we made last year at our house.

Everyday Paleo’s Thanksgiving recipes

I know there are a bunch more out there — do your research and create  a deliciously healthy Thanksgiving dinner.

Feel free to  list your recipes, links and thoughts in the comments section!

Yes, it’s a turkey wrapped in bacon

 

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For the Love of Food: Sweet Italian Peppers and Hot Italian Sausage

Posted on by Alycia

I stumbled upon a bag of mini sweet Italian peppers at Wegmans. They were on sale, and they looked so darn cute, so I had to buy them!

Here’s a VERY simple recipe that I made twice in one week – they were that good.

1. Cut the tops off of about 30-35 mini peppers and clean out any seeds inside. Rinse the peppers and dry them.

2. In a bowl, mix together 4 Wegmans Hot Italian Pork Sausage patties, 1/2 of a diced onion (red or white), some oregano, basil, garlic powder and black pepper.

3. Stuff the peppers with the sausage filling by hand, leaving some sticking out of the top. (Most of the peppers will be so tiny that not much will actually make it into the pepper)

4. Bake on parchment paper on a baking sheet at 350 for 40 minutes or until the outsides of the peppers begin to wrinkle slightly.

Eat straight out of the oven, or save for quick snacks throughout the week!

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For the Love of Food: Roasted Stuffed Pork Loin

Posted on by Alycia

We were recently gifted (for the 2nd time in a year!) a huge pork loin. This was a Christmas gift from Jamie and Steve (they know us so well!). This is the story of what became of 1/2 of the loin.

1. Cut the loin down the middle, not cutting all the way through to the other side (like you used to do to bread when making a sandwich).

2. Open it up and fill it with a few handfuls of spinach, 1/4 of a red onion sliced into strips, some sundried tomatoes, and some Newman’s Own Italian Dressing (which includes some non-food ingredients, but it’s OK if you don’t have time to make a natural dressing).

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3. Fold it back up, and stick some toothpicks into it or tie it with string and bake it at 450 degrees for about 20 minutes, then turn it down to 350 until the meat thermometer reads 160 degrees. (About another 30-40 minutes). If you don’t have a meat thermometer, invest in one. Enjoy!

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For the Love of Food: No Frills Combo

Posted on by Alycia

We generally recommend eating a meat, veggie, and fat at every meal. Usually, it comes in the form of a nice cut of steak or piece of fish, nestled closely to one or two piles of fresh veggies cooked in olive oil. Some night, however, when time is scarce, and leftover are a-plenty, our dishes look more like a ‘mixer’ of all of the foods in our fridge. And this is OK. It might not look as pretty, but as long as it tastes good, it’s dinner to us!

Here’s a perfect example of what to do with that leftover chicken breast, cubed roasted sweet potatoes and a fresh bunch of kale.

1. Rinse, chop and saute the kale in coconut oil (or olive oil). Add some raisins, if you want a little sweetness.

2. Pull the chicken apart into small pieces, and toss it in with the kale.

3. Mash up the sweet potatoes, and add dollops of it to the saute pan.

4. Pour on some Frank’s Red Hot.

5. Eat!!!

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For the Love of Food: Slow Cooker Whole Chicken & Stock

Posted on by Alycia

We’ve experimented with chicken a lot, but not until cooking it whole in a slow cooker, have we had much success. It usually comes out edible, but boring and dry. Well…not any more!

The recipe varies each time we do it, but it’s always super-simple.

1. Buy an organic, free range chicken at Wegmans, Whole Foods or Reading Terminal Market.

2. Remove the gizzards, if they are in there, and stuff it with a half of an onion cut into strips, an apple cut into chunks, and some sprigs of fresh thyme or rosemary.

3. Plop it in the slow cooker, cover with some more onions and some seasonings (salt, pepper, garlic powder)

4. Cook it for about 6 hours. Eat and enjoy. The meat will be super moist and tender. SAVE THE BONES, any fat, leftover juices that come from the meat, and the leftover bits of meat!!!

The best part of this recipe is that it sets you up for yet ANOTHER delicious recipe.

1. After eating, place the bones back into the slow cooker with enough water to almost fill it to the top.

2. Chop up a few carrots, celery, and another onion, and add them to it.

3. Cook on low to 10 hours. Strain the liquid, and place it into Freezer bags. Stand them up in the freezer. You’ll have instant homemade chicken stock whenever you need it! It’s a great addition to any vegetable, and obviously as a great base for a soup.

YUM!

The stock, before draining.

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For the Love of Food: Spaghetti Squash and Meatballs

Posted on by Alycia

Here’s a recipe that isn’t our own, but it was so good that we couldn’t keep it to ourselves!

For those of your who came to our Christmas party, you may have tried the meatballs that we had there. Hopefully you liked them. Either way, I encourage you to make them on your own, with a marinara sauce, and serve them over spaghetti squash. Oh. My God. So good.

Meatballs: Here’s a link to the original recipe, from PaleoGirls.

The only modification we made was that we didn’t use the ground pork. All 3 lbs was beef (we just didn’t have the pork available).

Also, a fun little tip that we learned from Alton Brown on the Food Network…use a mini muffin pan to cook the meatballs in. Just drop the meatballs right into each little pocket. It’s a perfect fit!

Spaghetti Squash: This wasn’t included in the original recipe. Simply cut one in half lengthwise and remove the mushy,stringy parts and seeds from the middle (scrape them out with a spoon). Back face down on a baking sheet at 400 degrees for 1 hour. Let it cool while you are preparing the meatballs. While the meatballs are cooking, remove the insides of the squash ( run a fork through the strands) and discard the skin. If it got too col, re-heat it in a skillet with a little olive oil or marinara before serving.

Mangia, Mangia!

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For the Love of Food: Roasted Winter Vegetables

Posted on by Alycia

This gem of a recipe is perfect for those who say ” I don’t cook” or,  “I try to buy seasonally/locally, but there’s no variety in the winter”.  Roasting vegetables requires no skill, and as for variety, well just look at the beautiful rainbow of colors on this tray!

Chop up various root vegetables and other winter veggies into 1 or 2-bite chunks. Pictured here are sweet potato, turnip, beets and green beans. Some other good options would be parsnip, brussels sprouts, onion or carrot.

Try to make all vegetables roughly the same size, so the entire tray cooks evenly.

Spread the vegetables onto a baking sheet, toss with olive oil ( be generous and make sure every piece is coated) and sprinkle some salt, pepper and garlic powder on top.

Bake in the oven at 375 degrees for about 45 minutes to 1 hour, or until the edges of the vegetables start to brown AND the middles are very soft. If the edges are starting to brown before the vegetables are cooked through, lower the temperature to about 300-325 and leave them in the oven for some additional time.

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For the Love of Food: Chicken Dinner

Posted on by Alycia

I’ve been seeing the phrase, “Winner, Winner, Chicken Dinner” on the Internet a lot these days. I had no idea where it originated, so I consulted the famously extensive and ever-growing online collaborative project… Wikipe—no, the other one. Urban Dictionary. Here’s what it had to say.

Aaand now for the recipe.

Chicken. It’s whats for dinner. And its usually dried out.

How do you avoid dry chicken? Use this rule of thumb – HIGH temp (near 500 degrees) for about 30 min, then LOW temp (near 350 degrees)  for another 30-40 or longer. We picked up that tip from Justin’s mom, and from Alton Brown’s turkey recipe. It works great for any meat with skin on it, including whole chickens and turkeys.

We got these two pastured-raised chicken breasts from a stand at the Reading Terminal Market in Philly. The prices were great, and the chicken smelled a lot like eggs (a good thing) when we took it out of the bag.

First, coat in olive oil and seasonings, or if you’re short on time, pour some Newman’s Own Italian salad dressing on the meat. Preheat the oven to 500 degrees.

Stick the meat in the over for about 30 minutes, or until the skin begins to turn a golden brown, like this.

Lower the temperature to 350, insert a meat thermometer into the thickest part of the breast, and cover loosely with foil so the skin doesn’t burn.

Don’t open the oven, but use the oven light to check the internal temperature of the chicken. When the meat reaches 160 degrees, remove the chicken from the oven and let it continue to cook and cool for about 5-10 minutes before eating.

Enjoy the juiciest chicken you’ve ever made.

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For the Love of Food: Arugula, Bacon and Mushroom Salad

Posted on by Alycia

This is a super-simple recipe that includes only a few ingredients, and 3 easy steps. It’s a perfect complement to a nice, juicy steak or a burger.

1. Rinse and dry the arugula

2. Cook a few pieces of nitrite-free bacon (from the Whole Foods deli section) in a saucepan. When the bacon is about 3/4 of the way cooked, add in some white onion slices and sliced mushrooms. Drain some of the bacon fat into the arugula.

3. When the bacon is cooked through and the other ingredients have softened,  remove the bacon from the saucepan and chop up into small pieces, then add all ingredients to the arugula. Toss and eat!

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For the Love of Food: Savory Sweet Potato Fries

Posted on by Alycia

This recipe, much like a few others on this website, comes with a warning: Highly Addictive.

Slice up a sweet potato ( or two small ones) into strips that resemble the size of french fries.

Warm some pastured butter in a saucepan and toss the slices into the pan, coating them well.

Transfer the fries to a baking sheet and put in the oven at 385-400 degrees, depending on your oven, for about 1 hour.

Check 40 minutes in to make sure the edges aren’t burning  (That happened to the batch in the picture, but they were delicious anyway!)

After the fries come out of the oven, saute 4 -6 cloves of minced garlic in a saute pan with some olive oil. Keep the pan moving, and don’t let the garlic burn (they should be on the heat for about 3-4 minutes total). Pour the olive oil and garlic over the fries, tossing gently to coat.

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