- 2 tbsp ghee
- 2 leeks, white parts only, sliced
- 1 red onion, diced
- 2 cloves garlic, minced
- 3 big pinches sea salt (1/2-1 tsp, to taste)
- 3/4-1 tsp pepper
- 3 potatoes, diced (use red or golden, not russet)
- 1/2 cabbage, shredded or chopped
- 1 cup spinach, chopped
- 1/2 – 1 cup chicken, chopped
Melt ghee in a skillet over medium heat. Add the leeks, garlic, and onion and saute until beginning to brown. Add potatoes, salt, and pepper and continue cooking until potatoes begin to soften. Add cabbage and chicken and cook until cabbage is crisp-tender. Add spinach and cook just until wilted. Serve.
- 3.25 lb brisket – may be still frozen (the size I had)
- 1 1/2 pints pork broth – pork bones leftover from ribs/chops, etc. left in a crockpot of water over low for three days until reduced to a dark brown liquid
- 1/4 cup rice vinegar
- 1/4 cup coconut aminos
- liberal amounts of sea salt and pepper
- 5 cloves garlic, crushed
Combine broth, vinegar, and aminos in a crockpot. Add the brisket fat side up. If you don’t have one side covered in fat, simply place the fattiest side up, if there is one. If it is larger than your crockpot in length, you will need to cut it, which I have not done frozen – but theoretically it should be possible. Sprinkle liberally with black pepper and salt – you want a crust of it almost. Crush the 5 cloves of garlic over top, making sure to get the meat and the broth on either side. You may add more garlic if you like things extra garlicky. Cook on low for at least 6 hours. The meat will be done when it is fork tender. Remove, and cut against the grain in slices to serve. The liquid makes a delicious au jus sauce over top. We saved what was left of the sauce, which I plan to dump over a chuck roast for dinner sometime next week, with some added spices.
- kalamata olives, sliced in half
- tomato, diced
- baby spinach
- red onion, diced
- mushrooms, canned
- artichoke hearts, canned
- anchovies, canned
After baking the pizza crust for 20 minutes, I spread olive oil over top, and a generous amount of dried basil. Then I baked it for another 15 minutes (I had a lot more crust than the original recipe, so it took longer. Then we layered on capers, spinach, bacon & red onions (fried together), tomatoes, anchovies, mushrooms, and olives. Looking forward to eating it!
Valentine’s Day Dinner
The Norseman loves authentic Asian food, and since it was Chinese New Year this week, I will be making some Whole30 friendly versions of several Chinese dishes. Also, he really enjoys mango lassi, so I’m making mango lassi popsicles for dessert.
And for a chocolates replacement, I found chocolate coconut flakes from Thrive Market that appear to be compliant. (They contain coconut nectar, which is not Whole30 compliant. It is considered a sugar.)
- Siu Yuk This is a recipe for crispy pork belly (if you smoke pork belly, you get bacon!) which is apparently popular in Guandong province, and a popular Chinese New Year food. The Norseman loves bacon, so I’m confident he will enjoy this dish. I’m pretty excited to try it myself!
- Authentic Chinese Bok Choy
- Stir-fry frozen veggie mix from Kroger, mixed up with fresh garlic & coconut aminos.
- Mango Lassi Popsicles I will be using this for the base mixture, but subbing tangelo juice (it’s what’s in the fridge!) instead of orange juice, and skipping the sugar. I’m using coconut cream instead of coconut milk, and the cream has been sitting in the fridge to make it easier to make a creamy mixture – I hope! I’m also not going to be making them look all fancy – just mixing everything together.
After this week I will only be sharing my menu plans and any recipes I make for the week.