The website of Allene R. Lowrey
The original recipe for this came from my mother-in-law, and makes some of the best country-style ribs ever. But the original recipe calls for peach baby food, which it seems like nobody carries anymore (or is that just a midwest thing?). Pre-primal, I’d use peach preserves, but that adds a whole lot of sugar to…
I once again failed to take a photo before I sat down to eat, but this was too tasty not to share (and simple! Oh-so-simple.) Feel free to change out sausage type or seasonings according to your whim. Sausage and Mushrooms Servings: 1 Time: 45 min Difficulty: easy Print Ingredients 1 link Italian Sausage, sliced. I used…
It’s taken a lot of trial and error, and more than a few near-misses, but I think I finally have a primal flour for breading pork chops (or chicken pieces, or maybe even fish…) that (a) has good crunch and (b) doesn’t have an “off” flavor. So. Here goes. All flour measurements are ballpark. Tonight…
Back in 2008, after making the basic yogurt-based curry from Joy of Cooking several times and never being entirely pleased with it (by the time the sauce started to thicken, it was so spicy I could barely stand it), I stumbled across a Japanese-style chicken curry on the No Recipes blog. He’s updated it several…
For dinner tonight, neither of us particularly wanted chicken florentine, so I came up with this. It’s primal-ish at worst, and while I was a lazy cave-girl it would be easy enough to put together a salad or some greens. I measured nothing, by the way. All seasonings are to taste. Ingredients Chicken, to feed…
Why, you may be asking yourself, would anyone bother making this from scratch when a box is just a buck? It’s a rice pilaf convenience food. My first answer is to point you at the list of ingredients for their flavor packet. This also allows you the option to either brown the broken vermicelli before…
