Posts tagged garlic
Posts tagged garlic
Pan Seared Pork Chop and (Kinda) Dirty Broccoli Rice. The pork chop is pasture-raised, which is expensive, but to me, worth it. I’d rather eat good clean pork than order Showtime or Netflix. Everything is affordable if you’re willing to strictly budget your money.
I made this broccoli rice once before, and I’m falling in love with it more and more. You cook it the same way as cauliflower rice, but into the food processor I also added garlic, red onion, red jalapeño (remarkably STILL in season here in LA), and I added lemon juice just before serving (really brings the whole thing together). I made it a little “dirty” by adding all the pan scrapings from the cast iron skillet I cooked the chop in (real “dirty” rice has bits and pieces of organ meat in it).
Organic Brussels Sprouts with garlic, fresh thyme, and black pepper, cooked in pasture-raised chicken fat. Cast iron skillets give the best caramelization.
Filet Mignon (grass-fed), seasoned with rosemary, thyme, black pepper, garlic powder, onion powder. Side of broccoli sautéed up with garlic slices in olive oil. It’s the simple things that make me the happiest.
Woke up and had a tall glass of water. Then, I take one tea bag of organic green tea, and just keep drinking and re-filling my cup all day long. Intermittent Fasting until I started dinner at 4:00pm. I needed to eat early, because I had to leave for a meeting around 6:30, and besides I was starving.
Around 4:30 I had 3 grilled organic hot Italian sausages from Lindy & Grundy, made from pasture raised pork, served with a bed of sautéed kale in olive oil, with onions, garlic, and fresh basil from my herb garden (all ingredients, all organic, all the time). I’ve had these sausages before, and they’re way too salty for me, but it’s got to get used up, and since I’m coming off about two weeks of non-paleo, I figured this is a good time to eat it, since my palate and tastebuds are probably shot. Even so, it was still way too slaty for me, and I won’t be buying these again. Maybe they’ll make me some without salt if I ask nicely. ”Pretty please… with Ugga-Bugga on top?”
For dessert, I had three tiny apricots and one tiny plum. I was really full, which is what I wanted, since I knew I wouldn’t be eating again for at least 24 hours.
More Intermittent Fasting today (and for the foreseeable future). I’ve got 6 great pasture raised boneless skinless chicken breasts, also from L&G, and I think I’m going to fry them, coated in almond flour, and then use them for different meals all week. Maybe I’ll bake two of them without the almond flour (I finish the frying in the oven anyway), so I can enjoy some chicken salad which I’ve been craving lately.
Paleo Pasta Michelangelo! There’s a local restaurant chain here in SoCal, called Maria’s Italian Kitchen, and they make this great pasta dish, Pasta Michelangelo! Pasta of your choice (I recommend linguine), with spinach, mushrooms, garlic, and olive oil. Well, all I did was swap out the linguine for summer squash (like a yellow zucchini), made with my Spirooli, and used Swiss chard instead of spinach (because I didn’t have any spinach). Added some black pepper, and crushed red pepper flakes. And of course, all my ingredients were all organic, all the time! Ugga-Bugga!
Ground homemade hot Italian sausage from pasture raised pork (more on this in a future post), rainbow chard, kale, red bell peppers, onions, garlic, olive oil. All ingredients, all organic, all the time.
Shrimp and Broccoli in garlic, lemon juice, and olive oil. Made in a case iron skillet to get that nice char I love so much. With black pepper, onion powder, oregano, and crushed red pepper flakes. All ingredients, all organic, all the time.
Just simple sautéed broccoli in garlic, olive oil, and crushed red pepper flakes. All organic. I like cooking it in the cast iron skillet to get some char going.
I made a huge pot of greens (collards, kale, rainbow chard, onions, garlic, crushed red pepper, olive oil, lemon juice), and a grass fed filet mignon. Served it with a tomato horseradish sauce, which I made by combing my homemade ketchup, with freshly grated horseradish, and some homemade mayo. All ingredients, All Organic, All the Time.
The first pic shows the nice pink inside. I kind of overshot medium rare, but it was still great. The second pic shows the beautiful char I got in my cast iron skillet. Ugga-Bugga!
Roasted Chicken (pasture raised). Rubbed with olive oil, garlic, fresh rosemary, fresh thyme. All ingredients, all organic, all the time! It’s the simplest things that make me the happiest. Ugga-Bugga!
Sometimes it’s the simplest things in life that make me happy. Like a grass-fed filet mignon seasoned with black pepper, garlic powder, onion powder, rosemary, and thyme, with a side of broccoli sautéed in olive oil and garlic. All ingredients, all organic, all the time. Ugga-Bugga!
I had some wild boar cutlets from the Broken Arrow Ranch, so I decided to make them into schnitzel! Never tried it before, and it showed, because I screwed it up a little. Not sure what I did wrong though. Maybe I should have pounded the meat thinner, or cooked it less, or maybe wild boar cutlets are just a lot tougher than domestic pork, but it’s a little tough, and VERY dry. Always remember when cooking wild game, pasture raised poultry, and grass fed beef, that these animals have less fat than what you’re used to, and therefore, cook quicker, and sometimes require some added fat for flavor and moisture. I thought I took care of the extra fat by frying them in coconut oil, but they were still dry. Still, they looked great! Check it out:
I seasoned the cutlets with a TON of dry spices (pretty much if it went well with pork, I used it), and then I drenched in a mixture of 3 parts coconut flour, 2 parts arrowroot powder. Then I dipped it into a pasture-raised egg wash, and then once more back into the flour. Fried for a few minutes on each side in the cast iron skillet, and set aside to rest.
Then, in the same pan with the same coconut oil, I then added some red onion, garlic, and green chard, along with another bevy of spices. Everything tasted great, but like I said, the meat was way too dry. Not sure I would buy this cut of meat again, but I’m glad I got to say I made schnitzel once in my life. Served it with a squeeze of lemon, but I’m defrosting some of my Plum Loco Sauce for the leftovers.
I could add a fourth “P” to that alliterative title; Parsnip! I’m pretty sure of all the foods I’ve substituted pasta with, parsnip is my favorite. It’s doesn’t get as soggy as zucchini, and it looks more like pasta than carrots. But I bet this dish would go great with spaghetti squash too!
Simple to make (all ingredients, all organic, all the time):
parsnip (peeled into strips)
fresh parsley (optional)
Just sauté the parsnip strips in olive oil until soft like pasta, then add some chopped garlic, some chopped roma tomatoes until warm, and finish with the fresh herbs. It was Ugga-Bugga delicious! It didn’t need any more seasoning, but feel free to add what you like.
If you missed my post yesterday, I started experimenting with one of my favorite Thai dishes, Pad See Ew (pronounced, “Pod, Say, Oooh”). Usually made with a broad flat rice noodle, Chinese broccoli, scrambled egg, and some type of meat (I like pork the best) in a black bean/soy sauce.
I paleo-ized it, by using parsnip for the noodle (I’m in an obsessive parsnip pasta phase right now), wild boar cutlet for the meat (I pounded it so thin though it broke apart and became more ground than cutlet), and a sauce made from black tea. It was good, but it was definitely missing something.
I ran out to Whole Foods to buy my first bottle of organic coconut aminos. I’ve heard so much about what a great paleo replacement it makes for soy sauce. Well, it DOES taste a LOT like soy sauce. The brand I bought claims it has 65% less sodium than regular soy sauce, which I like, but it still has salt, which you know I don’t add to my food (“please Cave-hole, not another rant about how salt is bad for you”). But at least this brand uses organic sea salt, and not a lot of it, so as a mini-cheat, it’s not that bad. I was also concerned about it being fermented, but it’s not fermented with a yeast starter, so it’s gluten-free. I’m not against food fermented naturally like this is, so as a mini-cheat goes, I approve coconut aminos. The fact is, I add zero salt to my diet, so 5-10 dashes of organic coconut aminos once in a blue moon is not going to adversely effect my health that much! This is the definition of eating salt in moderation. Bacon for breakfast every day is not salt in moderation. Sorry. Believe me, I’d love to have bacon every day too. But my blood pressure will not be happy with me.
So does this mean I’ll be using coconut aminos in my Asian dishes from now on? Um… yeah, I think so! The paleo substitute I’ve been using has been a combo I dreamed up of dark brewed black tea, lime juice, celery or chard (for the natural salt content), and a touch of honey. The coconut aminos gives it just that much more soy sauce flavor than my frankensauce, so I think my experimenting with that is over. However, if you’re still concerned with the amount of sodium in coconut aminos, then my 100% paleo recipe for soy sauce works too without the mini-cheat (just not as authentic a flavor).
Here’s the finished product:
All Ingredients, All Organic, All the Time:
Wild Boar (pork, chicken, shrimp, or meatless works well too)
Red Jalapeños (optional)
Celery or Chard Stems
Coconut Aminos OR a combo of: Black Tea, Lime Juice, Honey
Using a peeler, I sliced the parsnip into short flat noodles, and then simmered them in black tea until they became VERY SOFT.
While the noodles cooked, I browned my meat in a cast iron skillet, and once done, set it aside. Using the same pan, I sautéed everything else (except the egg, and a handful of cilantro, basil, and scallions to use as a garnish later) until the Chinese broccoli was tender, but not mushy. Then I sliced the meat, added it into the mixture, cracked an egg (or two) into the mixture, and scrambled it up with everything. Then I added the noodles, and black tea mixture (or use coconut aminos), and tossed everything together until fully coated. Serve topped with some fresh cilantro, fresh basil, and raw scallions.
Started off with a bowl of Ramen Soup (see previous recipes HERE and HERE). This was made with the leftover bone broth and zucchini noodles from the new video I made (seen HERE). I added a Serrano pepper, cilantro, grated ginger, and some cauliflower that was leftover from THIS VIDEO. You can find some other of my ramen recipes HERE and HERE.
Then the main course was some roasted veggies in olive oil, dry thyme, dry rosemary, garlic powder, onion powder, and black pepper. My favorite organic farmer, Island Farms, had these MONSTER carrots at the farmers market on Sunday, so I decided to make it a main course instead of a side dish. When a carrot is all gnarled and funky looking, it’s a good sign it’s organic! That’s how they’re SUPPOSED to look. Also in the roast medley were more leftover cauliflower (tastes great roasted), garlic cloves, and green onions. The long ends of the scallions got all crispy, and in the future I’m going to start making these as snack, much as I would kale chips.
Then for dessert I had creamsicle flavored paleo “ice cream,” using frozen banana as a base. So glad I froze a bunch of oranges when they were in season! So delicious and refreshing ice cream flavor in the summer! Ugga-Bugga!