We have decided to start a blog to share our recipes and to also keep them in a place we can easily access them. We hope you enjoy them and the little tid bits of our lives that we throw in. Most recipes will be based on primal principles although a few non-primal baked goods may slip in :)

Saturday, December 3, 2011

Salad dressings to try

From Momma Weave:

salad dressing #1 ( made in a Good Seasons glass bottle that you can buy at the grocery; we transfer it to a plastic Kraft salad dressing bottle):

1. 1 pkt of Good Seasons Italian All Natural salad dressing mix--put in plastic bottle
2. water--fill Good Seasons glass bottle leaving 2" at top (disregard the markings on the bottle)
3. Heinz Apple Cider vinegar--top off the glass bottle with the vinegar; pour into the plastic bottle and shake
4. Crisco canola oil--add as much or as little oil as you want; shake before serving. Store in fridge.
the box says this mix pkt has 1 gm of carbs and 320 mg. of salt per serving

salad dressing #2 (this is what I have been eating):

1. drizzle Carapelli EVOO ( for salad dressing) over salad
2. sprinkle salad with Pompeian Gormet Red Wine Vinegar
3. sprinkle salad with McCormick California Style Garlic Pepper
no carbs and 105 mg. of salt per serving

I like the EVOO but when we used it for the first salad dressing, it didn't work being refridgerated.

Thursday, December 1, 2011

Grilled venison tenderloin medallions!

Not only was this meal one of the most delicious, purely primal feasts we've ever created, it was by far the most gratifying! After all the hours hunting this year, opening day of deer gun season was successful!! On the menu tonight to celebrate: grilled venison tenderloin medallions in a sauteed garlic, onion and mushroom mixture with a side of mashed turnips and cauliflower. Wow!

I guess there's not a specific recipe that we followed but a combination of googling for venison recipes. To start, fresh venison tenderloin marinated in garlic olive oil, all season spice, ground salt and pepper. I grilled the whole tenderloins on medium low heat for 4 minutes each side to 140 deg (plenty of pink left inside). Cut into medallion sized chucks and added to the finished veggie mix.

To create the veggie mix, chop the garlic and saute in a skillet with bacon grease until it starts to brown. Add chopped onions. Add mushrooms once onions start to brown. Saute on medium low until the meat is ready. Combine meat and veggies for a naturally organic, high protein, deliciously wild, incredible feast!

Angela's specialty and up and coming favorite: mashed turnips and cauliflower. Trim, skin and chop turnips and add to a pot of boiling water. Add chopped cauliflower once the turnips have had a chance to get a head start. With a hand mixer, mash ingredients with 3 tablespoons of butter, a splash of whole milk and a dash of nutmeg and cinnamon.

And after a delicious feast like this there's only one way we know how to end it...a trip to Jeni's Ice Cream!!