True story, I was pretty sure I hated pork chops. At least, any attempt I had made in the past year seemed to be ganging up on me to perpetuate this belief that pork was gross. It seems silly considering my affection for bacon, and most meats that exist in the world, what's wrong with pork? During this dilemma I ended up at whole foods (not surprisingly since I'm there pretty often) however, the surprise for me was that pork chops were on sale and the guy who does demos really wanted me to get over my pork-phobia, porcphobia?. And walked me through a few simple ways to cook them quickly and easily and in tasting the sample I was convinced maybe all my pork rage was a lie. Maybe I was just making it wrong all this time. And it was on sale. I sure do love a sale.
Needless to say I bought a little over a pound of butterflied pork chops- only 5.99 a lb- woo!
butterflied pork chops
On a plate place your pork chops and coat with paprika garlic powder, salt, and pepper on both sides. Cover and let marinate for at least 15 minutes, or as long as you need, you could refrigerate overnight and come back in the morning. But I did this the quick route and was plenty happy with the results.
In a deep skillet, or I used my dutch oven, add oil olive and bring to a medium heat. Add pork chops and cook for about 5 minutes on each side. I don't think you have to worry about over cooking them, but I found 5 minutes to be completely sufficient. Remove from heat and serve.
I was surprised at how so few ingredients could yield something so simply delicious. So I think at least for now, my phobia has been abated. Cheap, quick, and delicious recipe.
Wednesday, December 19, 2012
Monday, December 17, 2012
3 strips of bacon
1 bag brussel sprouts
1/2 white sweet onion
2 cloves of garlic diced
crumbled gorgonzola cheese
1/2 cup coconut milk
1 tsp baking powder
coconut oil to coat pie plate
Preheat oven to 350F.
In deep skillet cook bacon most of the way, move to plate lined in paper towel and remove majority of bacon grease (leave some in pan to assist in cooking your sprouts).
Clean and quarter your sprouts.
Add to pan over medium heat. Crumble bacon into pan. Chop onion and garlic and add to pan, cook until sprouts are tender.
In bowl add eggs and whisk, add coconut milk, & baking powder and whisk until no lumps exist.
Coat a pie dish with coconut oil and then you can either add your ingredients first, or your egg mixture first. I went arrange ingredients add the cheese then pour egg mixture over, making sure to then move the ingredients around for the egg mixture to permeate it.
Put in oven for about 45 minutes or until you can put a knife through the center and not get soupy egg coming out- eggs should be firm but puffy.
I took some of the brussel sprout mixture and ate it on its own while waiting for the quiche to cook. The result was amazing. (so you could also skip the quiche part and just make a bitchin' side dish if you like)
The quiche was one of the first things to run out at the brunch so I'm going to go out on a limb and say it was a huge success. Clearly the cheese makes it less than perfectly paleo, but I was only eating a little bit and I believe in keeping a bit of cheese in my diet. If you want it to be completely paleo, omit the cheese (but it makes it amazing and you'd be missing out).
Friday, December 14, 2012
One of my favorite paleo/grain-free blogs is definitely Against All Grain. The cookies she has come with are simply perfect. I honestly think I like her chocolate chip cookie recipe than I like regular cookies, something about the honey you don't get left with that shock of having sugar. So good. Anyway I digress: COOKIES!
1/2 cup palm shortening
1/2 cup coconut palm sugar
1/4 cup honey
2 large egg
2 Tbsp vanilla
3 cups blanched almond flour
4 Tbsp coconut flour
1 tsp baking soda
1 tsp sea salt
1/2 cup dark chocolate pieces
1/2 cup enjoy life chocolate chips
Preheat oven to 350 F.
In food processor, cream palm shortening, coconut sugar, honey, egg, and vanilla until smooth and fluffy.(I have done this in a food processor or just in my stand mixer and I think the food processor truly does a better job of creaming the shortening to the sugar etc. but if you don't have a food processor, get your hand mixer and go to town.)
Add the almond flour, coconut flour, baking soda and sea salt and turn food processor on for a bit. Make sure to scrape the sides and up from the bottom to get the flour mixed in.
Remove the dough from the food processor and stir in the chocolate by hand.
So these cookies I have made a few times using her recipe. I've followed the recipe, I've varied it. I tend to not use 'blanched' almond flour but rather raw almond meal- I believe the difference would be the color of the dough. I got the palm shortening and palm coconut sugar on Amazon or Vitacost. Pretty decent prices. Overall I am a huge fan of this recipe I recommend you try it for yourself.
Sunday, December 9, 2012
I've been thinking about biscuits a lot lately. It's been coming up on a lot of the blogs I follow so I think that might have something to do with it. The following recipe is adapted from one I found at urban poser. It turned out delightfully. Highly recommended.
1/2 cup coconut flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil
1 Tbsp apple cider vinegar
1/4 cup shallots thinly sliced
1/4 cup onion minced
3-4 strips of bacon crumbled
Preheat oven to 350 F. Line a baking sheet with parchment.
I had cooked bacon already made lying around (life choices), so I skipped the 'cooking it' phase. I also wanted to leave bacon out of some since my roommate is vegetarian. If you don't have some cooked already cook it in a skillet first. (If you don't know how to cook bacon that's a totally different tutorial) You can then add onions directly to that skillet (once drained of bacon fat) or you could cook the onion/shallots separately with some coconut oil and cook until tender.
In a mixing bowl combine coconut flour, baking soda and salt. Add the coconut oil and beat till smooth. (I chose to melt my coconut oil as it was solid, I'm not sure if they wanted me to do that, but the result worked well for me)
In a separate bowl combine the apple cider vinegar, pumpkin and eggs. Beat till smooth.
Add the flour mixture, bacon & shallots mixture, to the liquid ingredients. (for me a added everything except the bacon so I could first make a few vegetarian biscuits, then added the bacon for the remainder) Mix all the ingredients until the batter becomes thick and well combined. The longer it sits the thicker it gets, coconut flour is mighty powerful that way.
Spoon heaping Tbsps of dough onto a cookie sheet lined with parchment paper.
Bake for about 15-18 min or until slightly golden.
Wednesday, December 5, 2012
All amounts could be adjusted if you want more veggies, add more. If you have different veggies on hand, use them. If you want more meat? less meat? do it. My stew was not brothy because I didn't have a lot of broth, more broth might have been nice, but I wasn't about to drive to the store.
So my recipe consisted of:
olive oil (for pan)
2 lbs lean stew meat (the kind that's already cubed for you easy!)
1 bag baby carrots
1 cup beef broth
1 cup chicken stock
1 cup water
2 Tbsp red wine vinegar
bottom of a bottle of champagne (that's right we were out of red wine)
Cut vegetables to your liking. Use a dutch oven, or deep skillet and add some olive oil on med-high heat. Once warm, place meat in pan/oven and brown all sides. After brown mix in cut up onions and shallots and spread around pan so they get a little cooked too. Then add your other veggies and your broth and if you have alcohol (beer, red wine, apparently champagne works too) it seems to make all your flavors 'gel' better. Bring to boil then reduce heat and let simmer, covered for 40ish minutes.
Maybe not the prettiest food, but delicious? yes.