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Paleo Ragu Alla Bolognese

Paleo Ragu Alla Bolognese

November 8, 2013 1 Comment

To make a Northern Italian meat sauce, many people, especially untrained American-Italian restaurant chefs, head down the wrong path by trying to doctor up a tomato-heavy sauce like marinara, with some meat and garlic, and call it good. Bolognese, originating from Bologna, in Northern Italy, is the complete opposite. It’s lot’s of different meats, with […]

PALEO CHOCOLATE MOUSSE

PALEO CHOCOLATE MOUSSE

June 3, 2011 1 Comment

As summer is approaching, our thoughts turn to cool and refreshing desserts, which are often the nemesis of the Paleo eater as they often feel limited to simple items like Fruit and Nuts or just a piece of Dark Chocolate.  At other times, the paleo cook may attempt to create a complex “cheater item” with […]

AN UNEXPECTED PALEO BUFFALO SAUSAGE SURPRISE!

AN UNEXPECTED PALEO BUFFALO SAUSAGE SURPRISE!

April 14, 2011 4 Comments

Just a quick post to show you something that is super tasty.  Tonight I was making another batch of Ground Buffalo Jerky.  When all the trays were full, I had this little four ounce piece of ground meat left over.  That is for breakfast now! I have found that pan fried ground buffalo and jerky […]

AN AWESOME QUICK PALEO DESSERT

AN AWESOME QUICK PALEO DESSERT

April 3, 2011 No Comments

An Awesome Quick Paleo Dessert Sometimes its as easy as finding 3 foods that blend perfectly together. Dark 72% Belgian chocolate, an Anejo or Reposado 100% Agave tequila and a ripe mandarin orange. Simple, elegant and and a perfect blending of 3 different and unique flavors that complement each other well. Copyright secured by Digiprove © 2011-2012

PALEO POSOLE WITH BRAISED PORK SHOULDER, CUMIN AND SQUASH

PALEO POSOLE WITH BRAISED PORK SHOULDER, CUMIN AND SQUASH

April 3, 2011 4 Comments

Posole is an ancient traditional pre-Columbian soup or stew from Mexico often found in the regions of Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and the Distrito Federal.  It is traditionally made with pork or chicken and always includes hominy or maize, a large corn type grain.  As the hominy cooks in the stew it begins […]

PALEO THAI CHILI STIR FRY WITH PRAWNS & SHIITAKE MUSHROOMS

PALEO THAI CHILI STIR FRY WITH PRAWNS & SHIITAKE MUSHROOMS

April 2, 2011 2 Comments

A quick cooking and healthy dish.  The majority f the work comes at the beginning when you prep all the vegetables.  The potential combinations of vegetables to use are almost endless.  Let what is fresh or on special at  your local store or farmer’s market dictate what you will be tossing into your stir fry.  […]

SAGE AND APRICOT STUFFED PORK TENDERLOIN

SAGE AND APRICOT STUFFED PORK TENDERLOIN

March 30, 2011 2 Comments

One of the easiest meat dishes to prepare is the pork tenderloin. They are very lean and their skinny tubular shape allows them to cook quickly on a busy weeknight and slice and portion easily. It is readily available and no more expensive than some average cuts of beef. The tenderloin has less fat than […]

OVEN ROASTED ROOT VEGETABLES

OVEN ROASTED ROOT VEGETABLES

March 29, 2011 4 Comments

An easy dish to prepare for when you are looking for a dish similar to roasted potatoes.  Winter root vegetables such as turnips and parsnips have a delectable flavor and are rich in vitamins and minerals.  They pair well with roasted meats and accept herb and spice flavors well.  When you’re craving a starchy side […]

TEA SMOKED DUCK WITH BLUEBERRY JUS, ASPARAGUS, PEARS AND SWEET POTATO

TEA SMOKED DUCK WITH BLUEBERRY JUS, ASPARAGUS, PEARS AND SWEET POTATO

March 26, 2011 2 Comments

Ok. You asked for it. We Paleo’d it!  This recipe idea came as a submission challenge from one of our viewers to see if we could help take a very delicious but complex dish and not only Paleo it, but also make it easier to prepare.  The person who submitted it said they found the […]

PALEO CORNED BEEF AND CABBAGE

PALEO CORNED BEEF AND CABBAGE

March 25, 2011 2 Comments

If you are looking at this recipe post, it must be close to St. Patrick’s Day.  Which is funny, because Corned Beef and Cabbage is not originally an Irish dish.  In Ireland peasants used to serve cured bacon joints with their cabbage and potatoes as beef was too valuable and only used for milk production.  […]

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Paleo Ragu Alla Bolognese

To make a Northern Italian meat sauce, many people, especially untrained American-Italian restaurant chefs, head down the wrong path...