Posts in Main Dish
Korean Style Short Rib Tacos

Who doesn’t love a taco? And with sweet and salty braised short ribs how could you not? I love short ribs not only because of their affordability but the collagen content can’t be beat. They are perfect for braising and will give you a nice unctuous bite of tender and juicy meat. The acidic and bright quick pickled vegetables are the perfect counter to cut through the fatty richness that is short ribs.

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AIP Sausage Stuffed Acorn Squash

There’s something special about the crisp air and colder days that really brings out the Basic B in me. The minute the leaves start falling and I break out the winter coat I start hoarding hard winter squashes like it is going out of style. Partially because they’re so pretty to look at when you get a variety and use them as fall decorations, but primarily because if you store them well enough ( a wire crate in the garage near the back door is perfect) they will last you until the farmers markets resume in the spring provided you don’t eat them all before then! It sure seems like every year I buy a few more than the last just to make sure my supply doesn’t run out prematurely.

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Garlicky Mustard Steak Bites

I’ll be the first to admit that London Broil ( aka top round) has never been one of my favored cuts of meat, even as a broke newlywed. It’s on the tough side, its not incredibly flavorful like other cuts might be, and it’s very prone to being downright terrible if you cook it wrong, but I’m not kidding when I say this method will give you foolproof results every single time.

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AIP Freezer Friendly “Buttermilk” Waffles

Remember waffles? The crispy fluffy vessels for butter and syrup…yeah me neither. Its been a hot minute since I had anything that resembled a real waffle. I got burned out on trying all of the best AIP waffles only to have them fall flat in all their soggy shame. Sometimes I try to tweak an existing recipe until it suits my taste, but didn’t feel like I’d gotten anywhere and kind of gave up. Well that is, until recently when I just happened to blend the right mix of flours while trying to achieve something else (which was a total flop btw) but the super crisp drip off the pan got me thinking, lets try to waffle this, and the rest is history. These waffles, like a true buttermilk waffle, are super crisp on the outside, even after they’ve sat on the counter for a few minutes. They freeze excellently and come back to life in the toaster. Real food eggo’s, thats something I can get behind.

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AIP Grain Free Stuffing

Remember waffles? The crispy fluffy vessels for butter and syrup…yeah me neither. Its been a hot minute since I had anything that resembled a real waffle. I got burned out on trying all of the best AIP waffles only to have them fall flat in all their soggy shame. Sometimes I try to tweak an existing recipe until it suits my taste, but didn’t feel like I’d gotten anywhere and kind of gave up. Well that is, until recently when I just happened to blend the right mix of flours while trying to achieve something else (which was a total flop btw) but the super crisp drip off the pan got me thinking, lets try to waffle this, and the rest is history. These waffles, like a true buttermilk waffle, are super crisp on the outside, even after they’ve sat on the counter for a few minutes. They freeze excellently and come back to life in the toaster. Real food eggo’s, thats something I can get behind.

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Burgundy Style Braised Beef Short Ribs

Many years ago I was introduced to Julia Child’s Boeuf Bourguignon I made it following the recipe for quite some time, but as time wears on I think it’s natural to put our own spin on things, or adapt them to fit the ingredients we have on hand while still celebrating the essence of the original dish as it were intended.

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The Best, Flakiest, Grain Free, Totally AIP Pie Crust

Boy that feels weird to say, and to be honest I don’t know that I will ever truly give up on my quest for the perfect AIP Pie Crust. As someone who used to do a lot of baking commissions, a puffed and flaky all-butter pie crust was the pinnacle of pie prowess. A flaky all butter pie crust is three things, all purpose flour, butter and a little bit of water, making it gluten free/grain free and dairy free was no short leap. Paleo folks got the good end of the stick here, almond flour pie crusts are pretty legit, but more and more nutrition conscious folks are trying to eliminate oxidized PUFA’s from their diet, which means nuts have to be raw and whole, and most require eggs as a binder.

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Lemony Chicken and Kale Soup

Ever wondered why chicken soup is so ubiquitous with recovering from illness? Could it be that its easily digestible, easily incorporates leftover ingredients or that it’s jam packed with medicinal herbs and seasonings that bolster our immune systems plus the added benefit of hydration from the gut healing bone broth. Winter is upon us here in central Idaho, this soup is sure to nourish and warm our bodies.

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Roasted Tomato Toasts with Halloumi

Not your mom’s bruschetta. I don’t even know if I would truly call this a bruschetta because I think its on a whole other level. The addition of the halloumi cubes near the end of cooking provides a nice bit of vegetarian friendly protein making this a well balanced snack. I don’t even enjoy tomatoes and I’d totally eat this again.

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Lemongrass Chicken Satay (AIP/Paleo)

Any light meat will pair nicely with this lemongrass “soy” marinade. While it could be made with traditional soy sauce or tamari, AIP and Paleo folks will likely already have coconut aminos on hand. I tolerate soy sauce in limited quantities, but have become accustomed to keeping coconut aminos on hand. I generally keep all the ingredients in this recipe on hand at most times, so this meal is convenient any day of the week with its quick marinade.

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Nut-Free "Peanut" Sauce (AIP/Paleo)

I know it sounds nutty to call this a peanut-free peanut sauce, but sometimes the shoe fits. For all of my peanut avoidant friends who are also eliminating tree-nuts and craving that peanutty flavor that is so ubiquitous to Southeast Asian cuisine I’ve got just the recipe for you! I haven’t yet figured out how to make this happy accident a good sub for a PB and J, but if you’re in the market for something to dip a skewer or spring roll in this is just what the doctor ordered.

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Farmers Market Chicken Sandwich with Quick Pickled Zucchini

This chicken sandwich comes together in about the same amount of time as it would take to go through a drive through and get one utilizing an acidic buttermilk marinade (yogurt) which also doubles as a dredge step. Bonus points for all of the ingredients coming from the Nampa Farmers Market!

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