Long time, no blog — it’s been a busy April! We’ve been on vacation that has included our friends’ wedding in which I was a bridesmaid, and, as usual, plenty of delicious eating! I will be back and blogging food the end of this week, however, so please stay tuned!
Love + good eating x x x x
We’re convinced happy pigs (pasture-raised) = DELICIOUS pork. We recently came across local, pasture-raised boneless pork loin at Whole Foods, and boy, was it delicious!
I bought a big chunk of this gorgeous pork loin, and cut it up in about 1 inch pieces. For dinner, I left 2 pieces out to bring them back to room temperature (about 30 minutes), and then seasoned both sides with salt and pepper. In a non-stick pan, I drizzled some olive oil and cooked the chop on medium-high heat, 6 minutes on each side. Rest for at least 5 minutes. I served the chop with garlic spinach. AH-MAZING!
David didn’t eat pork for a long time, in large part because he never found it particularly tasty. Nowadays, he is a big believer in good, high-quality pork, cooked well. Local, pasture-raised pork has been a good meat option for us, as, at about $8.99 a pound, it’s a good deal for high quality meat. Chops are our favorite, since the flavor is fabulous — and when the pork is this excellent quality, you really taste the difference in the fat. Pasture-raised pork fat just melts in your mouth in the most elegant way. Frankly, we prefer these amazing pork chops to, say, veal chops. Continue reading
We have aspirations to make our own kimchi ond day… but until then, we love Mother In Law’s Kimchi. I especially like the daikon version, and I recently chopped them up and added them in a stir-fry of kelp noodles for delicious results. Quick, easy, and spicily tasty, we highly recommend this kelp noodle-cooking method. The noodles make for an excellent side dish, or fantastic on their own as a satisfying gluten-free, low calorie bowl of noodles!
Here’s how I made my spicy kimchi kelp noodles: Continue reading
eat. live. paleo. 