Archive of ‘Pork’ category

Pan Seared Pork Chops w/ Spiked Apple Bacon Gravy

I’m pretty sure the only reason my husband asked me on a second date was because he realized that I was willing to feed him. I have a pretty terrible personality. Anyway, I had a handful of recipes that I could throw together on a weeknight that, at least at the time, were sufficiently delicious and “fancy” by my early-20s standards to hold his interest.

Pan Seared Pork Chops with Spiked Apple Bacon Gravy

(Admittedly, at this stage in my life, I thought that going to BJ’s was a “fancy night out” so, if we’re being honest, if we were like 3 or 4 years older he’d have walked out about halfway through our second date and I’d be alone and probably really fat).

Pan Seared Pork Chops w- Spiked Apple Bacon Gravy

Grilled cheeses on crusty boule with gruyere and parmesan, carbonara, scratch made lasagna, roast chicken (NOT the pre-made kind, either!), and this…

Pork Chops with Spiked Apple Bacon Gravy

Back when, you know, I actually had cable TV and could pantlessly binge watch Food Network all weekend, I picked up a recipe for pork chops and a beer-bacon-gravy from Rachel Ray. So delish, amiright? I made the original several times and then made a few changes to the ingredient list after going Paleo, and then a couple more since coming out of my mid-20s angst and realizing that Paleo was awful. Because without Paleo in my life I could seriously drink this gravy and it would be OK. I’m into accepting people for who they are, aren’t you? Of course you are, so let’s eat part of a pig covered in booze, shall we?

Pan Seared Pork Chops w/ Spiked Apple Bacon Gravy
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Thick-Cut Pork Chops
  • Salt and Pepper to taste
  • 1 T Olive Oil
  • 4 Thick Slices of Bacon, cut into lardons
  • 1 Onion, diced
  • 1 Medium Apple, cored and diced
  • 1 T Arrowroot Powder or Tapioca Starch
  • 1½ c Hard Cider (apple juice is fine, too)
  • ½ c Chicken Stock
Instructions
  1. Season your chops with salt and pepper to taste.
  2. Heat the olive oil over medium-high heat.
  3. Brown the chops on each side until just firm, about 5 mins on each side.
  4. Remove to a plate and cover with foil to let rest.
  5. Add a bit more oil to the pan and add your bacon.
  6. When the bacon is browned, add the onions and stir until translucent.
  7. Add the apples, mix well, and cook for another 2 or 3 minutes.
  8. Whisk in the arrowroot powder for about a minute, then add the cider, whisking constantly to combine well and avoid lumps.
  9. When the gravy is reduced by half, add the stock.
  10. Let simmer for 4-5 minutes, then pour over the pork chops.
  11. Serve garnished with parsley.

 

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Crockpot Pineapple Pulled Pork

About a year and a half ago, I posted this recipe for my 3 Ingredient Hawaiian Pulled Pork. I was ecstatic when I posted it because it was so good and so easy.

Pineapple Pulled Pork -- The Not So Desperate Housewife

Well, I have to say it’s one of my most commented upon posts to date and…there’s an awful lot of you who thought it was effing terrible. Oy.

Pineapple Pulled Pork - The Not So Desperate Housewife

So! I re-made it! Yay! I think (hope, pray) that the issue with the first one was that it just lacked seasoning. Most of the negative comments called it bland or tasteless in so many words, so I decided to amp up the flavor a bit.

Knife and Jalapeno

I know 6 ingredients (do spices really count as whole ingredients if they’re like a gram each?) are way less appealing than 3 (and I purposely don’t count “salt to taste” because of course I don’t), but geez, you guys, is the extra effort (all 10 seconds of it) totally worth it!

Pineapple Pulled Pork :: The Not So Desperate Housewife

I really don’t know how you can call this bland. It’s sweet, spicy, tangy, and oh-so-rich and buttery.

Pineapple Pulled Pork ::: The Not So Desperate Housewife

For all of those I so gravely offended with the original recipe, please accept my apology.

Crockpot Pineapple Pulled Pork : The Not So Desperate Housewife

Crock Pot Pineapple Pulled Pork
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pork shoulder (3-4 pounds), cut into a few large chunks
  • 1 can crushed or cubed pineapple, drained
  • ½ c tamari or coconut aminos (soy sauce works too)
  • 2 t garlic powder
  • 1 T chili powder
  • 2 or 3 fresh jalapenos, chopped
  • salt to taste
Instructions
  1. Give your crock pot a quick spritz with some oil.
  2. Place pork shoulder in the crock pot.
  3. Pour the tamari/coconut aminos over the pork.
  4. Next, season with garlic, jalapenos, and salt.
  5. Finally, dump the drained pineapple over the pork. No need to make it look nice.
  6. Cook on LOW for 6-8 hours, until fork tender.
  7. Shred with 2 forks and serve.

 

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Black Bean Spaghetti w/ Smoky “Cheese” Sauce

Well, I didn’t make the spaghetti…it came from Costco. It showed up last spring and I’ve been eyeing it curiously for months and finally decided to grab a box. Or ask my mom to pick me up a box because I’m Just. That. Cheap. Whatever. I’m a pasta fiend and, as you can imagine, the gluten free life makes it difficult. I’m generally impressed with some of the GF pastas out there–Cappellos being my all time favorite but Wegmans brand coming in a close second–but black beans? Ingredients: black beans. That’s it. So…it passed the generally-crap-free-ingredients test, but how in the world does it taste?

Black Bean Noodles and Smoky Cheeseless Cheese Sauce - The Not So Desperate Housewife

Awesome. It’s awesome. I will say it’s not exactly your run of the mill, plain Jane, marinara sauce noodle. It’s got this…heartiness to it that begs for some pizzazz. Enter my “cheese” sauce. I originally thought of doing a regular old macaroni with this cheese, but I figured it needed a flashier partner.

I adore this sauce. It’s an adaptation of this recipe for a completely dairy-free cheese that I use all the freaking time. I generally avoid dairy as well as gluten because Ive found that anything more than a sprinkle on pizza or a special dinner out just does not agree with me at all. Some people say the whole dairy and acne thing is a myth, but something about it makes me break out like I’m 15. Although I do freaking love cheese…why oh, why does it have to mess with my FACE??

Black Bean Noodles and Smoky Cheeseless Cheese Sauce :: The Not So Desperate Housewife

Anyway…since it’s winter squash season, it’s an even better excuse to go hog wild on some butternut squash alternatives. You’re welcome. You can definitely leave out the pork, too, and sub whatever meat you want or just make it a vegan entree. Gotta love choices. I will say, however, that pork in particular goes so well with this particular flavor combination–you almost get something like barbecue-meets-carnitas? Does that even make sense? Don’t worry about it…just eat.

Black Bean Spaghetti w/ Smoky "Cheese" Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb ground pork
  • 1½ c or 1 can pureed butternut squash (I used canned for this...so much less work!)
  • 1 c nutritional yeast
  • ¼ c apple cider vinegar
  • ½ c coconut milk (or non dairy milk of choice)
  • ½ t garlic powder
  • 1 t onion powder
  • 1 T Dijon mustard
  • 1 t smoked paprika
  • ½ t chili powder
  • dash of liquid smoke
  • black bean pasta (as much or as little as you like)
Instructions
  1. Brown the pork over medium high heat, then turn down to medium low.
  2. Add the remaining ingredients, stirring well to combine.
  3. Bring to a steady simmer, then cover and turn heat to low.
  4. Allow the sauce to cook, covered, for about 30-45 minutes.
  5. Prepare the black bean pasta as directed and top with sauce!

 

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15 Minute MEATZA

I know, I know. Pizza crusts made with meat are sooooo 2010. But, you know, it’s been a while. Cauliflower crusts seem to be dominating and while I’m generally a fan, sometimes I need a wee bit more substance. Feel me?

I had forgotten how seriously quick and easy this was. Like, when I say 15 minutes, I really do mean FIFTEEN minutes. Admittedly, I didn’t even have to chop my own veggies since I’ve been stocking up on pretty much every frozen vegetable pack Trader Joe’s carries. The fire roasted peppers and onions I used for the meatza are seriously the best thing to happen to the planet. I challenge you not to find amazing meals at any time of day that are made better with them. Seriously. Can’t be done.

MEATZA : The Not So Desperate Housewife

Even without a full time job anymore, I somehow feel like I’ve got even less time to lay around and play scientist in the kitchen. Maybe it’s because I notice all the little things that never, ever, in a million years would have bothered me. Like actually folding laundry? Making beds? Ice in my chardonnay? When did I turn into my mom???

In my defense, I’m making a point to take as much off my husband’s plate as I can. Darden is no joke, you guys. As a pre-med last year I know what a huge difference it makes to have someone there to keep things in their place, have the fridge stocked (his classmates seriously subsist on hot pockets and gatorade…ugh), pick up dry cleaning, blah blah blah. Besides, I can just say I’m paying it forward so he can take care of me in med school ;-)

Apologies for the iPhone pictures lately. Camera battery died and I lost the charger…which happens to be an antique that cannot be replaced easily or cheaply. I’m thinking this may be the time that someone finds it in his heart to help me with an upgrade? I do happen to have a birthday coming up next month…

15 Minute MEATZA
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 eggs
  • 1 c pizza sauce, store bought or home made
  • 2 c shredded mozzarella
  • 1 pkg Trader Joe's roasted frozen peppers and onions, thawed and drained
  • 1 pkg Applegate Farms pepperoni
Instructions
  1. Preheat the oven to 450 degrees.
  2. Combine the beef, pork, and eggs.
  3. Press into a greased baking sheet with some kind of elevation on the sides to prevent leakage.
  4. Bake for 10 mins. Prep you toppings while it bakes.
  5. Remove from the oven and **carefully** drain off the drippings from the pan. Blot the surface of the meatza with paper towels so that toppings will adhere better.
  6. Top with sauce, cheese, onions and peppers, and pepperoni.
  7. Return to the oven for 5 minutes.
  8. Slice and serve!

 

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Paleo Falafel

Yup. I totally de-legumified falafel and replaced the chickpeas with meat. Sue me. It was sort of on the fly and I didn’t have any, so I did what I often do and replaced the missing ingredient with meat. Meatza, anyone?

Paleo Falafel : The Not So Desperate Housewife

Thanks to the plethora of farmers’ markets and, well, local farms in general, cheap yet local and sustainable foodstuffs–like the aforementioned meat–have been refreshingly easy to come by around here, so my freezer is stocked to the brim with assorted animal parts. We’re on a tight budget, what with my husband in B-school and all, so stocking up on the essentials ahead of time has been a godsend. I’m pretty keen on feeding both of us on $100 a week, and I’d like to get it down to $86 (which is what the USDA says we ought to be able to do on the Super Thrifty…aka What You’d Get on Food Stamps…plan). It’s amazing how much you can drop in one trip to Whole Foods on, like, 3 things. Which isn’t news to anyone, I know, but it was shamefully easy to get complacent when both of us were working and living in a lower cost area.

The real challenge has been deciding what our true priorities were, and I’m still working out the kinks (which I’d like to share in a future post). For example, I’m fine with buying a lot of produce that’s conventionally grown, and the latest GMO study has me sleeping a little better at night over some things. BUT I’m still buying organic eggs and dairy products because, well, there’s some really shady practices in conventional poultry and dairy farming that pose a risk I’m not willing to take. AND I haven’t figured out where to draw the line on meat. On the one hand, yes, grass fed and pastured is better, but it’s also thrice the price a lot of times. Also a heck of a lot easier to find (affordable) grass fed and/or pastured chicken and beef than it is, say pork. Farmers’ Markets help with this but not a ton, especially since a lot of them shut down in the Fall. PS Quick cash-saving tip…I withdraw $100 in cash before my weekly grocery run…it’s the single best way I know of to keep me honest ;-)

OK so falafel. Ah-mazing with hummus, paleo or otherwise…I happened to have some parsnip hummus on hand (recipe coming soon…here’s a sweet potato hummus recipe I love to tide you over!) and did up a little plate with the falafels, hummus, and some roast veggies. I did find this recipe for a GF pita that I really want to try next time, too. There’s a lot of ways to fix up the real deal, so be creative with these! Next time I’m going to try rolling the balls in sesame seeds before frying to try for that lovely crunch.

Adapted from this recipe from Tori Avey.

5.0 from 1 reviews
Paleo "Falafel"
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground chicken, turkey, or even pork
  • 1 small onion, diced
  • 2 medium carrots
  • ¼ cup chopped fresh parsley
  • 4 cloves garlic
  • 1 egg
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ t ground cardamom
Instructions
  1. Add the onion, carrots, parsley, and garlic to a food processor. Pulse until the bits are very small but not so much that you get a smoothie.
  2. Mix the pork with the veggies, egg, and spices.
  3. Form into balls. Cover with plastic and let sit for an hour or two, even overnight if you want to make ahead.
  4. In a heavy bottomed frying pan, heat ¼ inch of oil over medium heat.
  5. Fry the meatballs on all sides till cooked through, about 15 minutes.

 

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Banh Mi Meatball Bowls

Maybe it’s just me, but has the internet foodie scene, like, exploded with banh mi and every conceivable derivative this summer?

Banh Mi Meatball Bowls : The Not So Desperate Housewife

So, as per usual, I hopped on the bandwagon. Probably after it’s become uncool again but it’s better than nothing, right? At least I de-sandwiched it, so it’s not *really* the same thing. Just pure creativity,

This has been a great meal to prep ahead of time, too. You know how I like those…just prep a tray of meatballs (with the sweet pots) and bowl of pickled veggies, toss em in the fridge…boom. All you have to do is make a pot of rice and slice some cucumbers.

Banh Mi Meatball Bowls
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large sweet potato, cubed
  • 1 T oil
  • 1 lb ground pork
  • 3 large carrots, julienned
  • 1 zucchini, julienned
  • 1 small onion, chopped
  • 1 fist-sized chunk of daikon radish, julienned
  • 1 egg
  • 1 t fish sauce
  • 1 T coconut aminos
  • 1 t five spice powder
  • 1 t garam masala
  • ¼ t garlic powder
  • 1 cucumber, finely sliced
  • ½ c vinegar
  • handful of fresh cilantro
  • rice or cauliflower rice for serving
Instructions
  1. Place about half of the julienned veggies in a bowl with the vinegar. Let soak while you prepare everything else.
  2. Toss the sweet potatoes in the oil and spread out in a large baking dish.
  3. Mix the pork, egg, fish sauce, onion, remaining carrot and daikon, five spice, garam masala, garlic, and coconut aminos by hand and shape into meatballs.
  4. Arrange the meatballs in the baking dish around the sweet potato cubes.
  5. Bake at 375 degrees for 40 minutes.
  6. To assemble the banh mi bowls, layer some rice/cauli rice, add a few meatballs, add some pickled carrot and daikon from the first step (drain vinegar first!), add some sliced cucumber, and garnish with cilantro.
  7. Enjoy!

 

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Pan Seared Pork Belly with Rosemary and Thyme

This is the first time ever that my husband and I have been (f)unemployed at the same time. I give major bonus points, too, since it’s over the summer and we’ve got a pretty sweet vacation schedule lined up. Seriously, not having a job and not having to worry about money doesn’t really happen. Ever. Except it’s happening right now. These are the moments where, you know, being smart and saving cash for the past decade helps you out. And when the GI Bill is as awesome as ever. Five deployments between the two of us almost seems not as craptastic as before. Almost.

What I like about having a year off from school, too, is that I can let the brain fog lift a little and catch up on normal people stuff. Less zig-zaggy chemical figures and renal fluid balance diagrams, more reading books in the sunshine. Books that make me laugh instead of cry. Books I can discuss with my husband over coffee. And by discuss I mean bitch about how pissed I get every time Judd suppresses his feelings while my own husband makes agreeable noises whilst reading the news or intermittently wondering aloud whether it would be better to upgrade some software on some device I totally don’t care about.   If you missed the reference, I’m reading This is Where I Leave You—as soon as I saw that the movie was coming out and that Jane Fonda (love her) and the guys whose name I don’t know but who plays Adam on Girls (LOVE him) were in it I hadhadHAD to read the book. If nothing else, I love watching a movie based on a book and having read said book so I can complain about all the inconsistencies. Yes, I’m actually 80 years old.

Rosemary Thyme Seared Pork Belly

Ya, so pork belly. Delicious, obviously. And since I have tome on my hands to do things like read a real book I have time to make pork belly in any way other than in a slow cooker. While it required my attention for longer than did the slow cooker method, I actually found this way to be easier. I hope that makes sense…if nothing else this is a great way to prep a slab for cooking later.

Basically, you braise the thing for a few hours, let it cool in the fridge for a while, cut it up into chunks (or probably even leave it whole) and pan sear it. Boom.

This is going to be a thing. I did see a thing on Diners, Drive-ins, and Dives the other day about pork belly on a stick. That’s going to need to happen soon, like, real soon.

Pan Seared Pork Belly with Rosemary and Thyme
Author: 
Serves: 4-6
 
Ingredients
  • 1.5 to 2 lbs pork belly
  • 3-4 c chicken stock
  • 1 T coarse sea salt
  • 1 T rosemary
  • 1 T thyme
  • olive oil
Instructions
  1. Mix your seasonings together and rub them all over the pork belly, top and bottom.
  2. Place the pork belly in a baking dish and fill with about an inch of chicken stock.
  3. Cover tightly with foil and place in a 300 degree oven for 3 hours.
  4. Remove from the oven, pour off the chicken stock, and refrigerate for at least 4 hours. This can also be done overnight to prepare the next day.
  5. Remove the cooled pork belly to a cutting board.
  6. Cut the pork into 1.5-2 inch cubes.
  7. Heat some olive oil over medium high heat.
  8. Using tongs, sear each pork belly cube on each side for a couple of minutes, until crispy.

 

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Home-Made “Chipotle” Burrito Bowls (Vegan and Paleo)

As much as I love to hate on fast g=food, I’m not going to pretend it’s not convenient.  And damn if I don’t love me some Chipotle burrito bowls teeming with gobs of guac.

The beauty of this meal is that it’s so simple and really only requires as much prep work as you’re willing to give.  If nothing else, just throw a bunch of leftover meat and veggies in a bowl and smother in salsa and guac (salsa and guac go well on EVERYTHING) and you’re good.  This week, though, I was obviously feeling a little fancy.  Sometimes you miss the diversity of textures and flavors you get from not-so-Paleo-friendly ingredients like beans and corn…

The squash cubes add the perfect addition of texture you’d get from the beans or corn, and the roast veggies are a must to add a little variety.  Just like the real deal, a variety of meats work well and this is a phenomenal way to use up leftovers.  Ross used chicken on last night’s, for example.  Since I’m on another “Paleo-Vegan” kick, I made some palm heart “barbacoa” in a nice little simmer sauce.  (Recipes below)

This is a great dinner that can be prepped well ahead of time.  Sort of reminded me of my mom’s “Fajita Nights”–she’d set up big containers of cooked meat and veggies in the fridge that just needed to be nuked and assembled.  Just make a giant batch of cauliflower (or regular) rice, butternut “beans,” roast veggies, meat, etc and have them staged and ready to go.  Also makes an awesome pack-able lunch or breakfast…add a runny egg and thank me later!

butternut squash tgipaleo

For the “beans”:

Take a butternut squash and cut it up into little cubes (about 1/2 inch).  Toss with a drizzle of olive oil and some salt and pepper.  Spread on a parchment lined baking sheet.  Bake at 350 for 45-50 minutes until browned.

roast veggies tgipaleo

For the roast veggies:

Cut up a bunch of different veggies (I used cherry tomatoes and onion here but feel free to use whatever).  Drizzle and toss with olive oil and slat and pepper.  Spread on a parchment lined baking sheet.  Bake at 350 for 45-50 minutes until browned.  You can (and should!) save time and have these in with the squash.

For the simmer sauce:

To a bkender, add 1 (14-ounce) can tomatoes, 1 chopped onion, 1 T chipotle powder, 4 garlic cloves, 1 t oregano, and 1 t black pepper.  Pulse until you have a smooth sauce.  Transfer the sauce to a saucepan over medium high heat and bring to a boil.  Lower to medium low and simmer for 1 hour.

No time to make a fancy sauce? Just use a clean store-bought enchilada sauce.

palm hearts tgipaleo

For the palm heart “barbacoa”:

Heat a skillet over medium heat.

Shred about 7-8 palm hearts with a fork.

Add a drizzle of oil to the skillet and then the palm hearts.  Saute for a few minutes, then add about 1 cup of simmer sauce (recipe above) and stir until combined.

vegan and paleo chipotle burrito bowl

Assemble your bowls!!

In a nice, big bowl, start with a layer of rice (cauliflower rice or regular, I won’t judge).  Add some “barbacoa,” butternut “beans,” roast veggies, salsa, and guacamole.  If there’s anything else you want to add, go for it!

Devour.

 

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Pulled Pork Irish Nachos

Know what happened to me yesterday?  I was doing homework and reached into my bag to grab my Orgo notes and *almost completed* homework assignment when I realized it wasn’t there.  Panic ensued.  THEN I realized I *may* have left it in the student lounge in my physics building so I drove all the way to campus.  Doors locked.  Not to be thwarted, I walked the entire perimeter of the building until I found a delivery entrance that was open.  Then navigated through the basement maze till I found a stairwell that was open.  Then made it to the lounge where I saw my notebook and homework sitting untouched on the table…through the glass of the locked door.  Cue tantrum.  Echos of my displeasure rang down the empty halls.  No janitors to be found.  The lock was resistant to being picked by a hairpin.  Or pens.  Or my car keys.

pulled pork nachos

So…I had to print a new copy of the assignment (due first thing Monday…I was not going to chance the lounge still being locked at 7am).  I’d already done it once, how bad could it be?  Yup…genius I am that bitch took me 3 hours.  Cue tantrum #2.

So Super Bowl!  Actually, I’m not sure if I’m allowed to use the actual name of the event without infringing copyright or something.  It’s true.  No, really.  Ever wonder why all the TV commercials just call it “The Big Game?”  The NFL is protective like that.

This it fortunately or unfortnately one of those years where I have no legitimate preference for either team–Seattle and Denver both have awesome programs, great coaching, great cities, and hot quarterbacks.  I guess I’ll pick Denver, though, since I actually lived there for a year.  Fair?  Good.  Let’s go eat football food.

For this recipe you will need Pulled Pork and Sugar Free BBQ sauce.

Pulled Pork Irish Nachos
Author: 
 
Ingredients
  • 2 large sweet potatoes
  • 1-2 lbs pulled pork (leftovers work well)
  • 1 recipe Sugar Free BBQ sauce
  • 1 t thyme
  • 1 t sage
  • 1 t garlic powder
  • olive oil
  • salt to taste
  • chopped onion and tomato, for garnish
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice up your sweet potato with a mandolin or by hand. Make your rounds as thick or thin as you want but the thicker they are, the longer they need to cook.
  3. Lay out your rounds on a greased cookie tray. Brush the tops with a little more olive oil and sprinkle with about half the thyme and sage and garlic and as much salt as you'd like.
  4. Bake for about 10-15 mins, until browned. Carefully flip, then brush the other side with a little more oil and spread the second half of the seasoning.
  5. Bake for another 10 minutes.
  6. Transfer to a plate and top with a mound of hot pulled pork and some BBQ sauce. Enjoy!

 

 

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Pad Thai

My winter break was almost seven weeks long.  Seriously.  I have never…in my LIFE…had this much time off to do absolutely nothing.  Maybe it would be OK if I was like all of my classmates and took a trip somewhere?  Or if I was capable of sleeping 14 hours a day?  Except no.

The house is cleaner than it’s been or will be for decades.  I’ve put in a bazillion hours of MCAT prep.  I volunteered at the hospital.  The pups have gotten more walking in the last 6 weeks than they had all last year.  Ate a few too many of those chocolate covered acai berries (the ones from Costco…dangerous).  Too much…*way* too much…has been spent at Target.  I don’t know what else to do, you guys.

Class starts next week and it’s the home stretch…4 more months of pre-med and then…well, I’ll let you know.  Maybe.  Lots of *life plans* in the works and I’m honestly not necessarily sure how it’s going to pan out.  Not gonna jinx it.  Nope nope.  I can tell you, though, that we will be…moving…again.  Since I left college I have moved through 3 different states, 1 year-long deployment to Iraq, 5 different homes.  Six if you count my CHU in Iraq but I really don’t think that counts.  I wouldn’t wish that on anyone unless you have some weird desire to live in a big tin box and sleep on a plastic mattress that smells like mothballs.  Blech.

Paleo Pad Thai

Enough of that…how about I make you dinner?  Following my weird BBQ fetish, I’ve been doing a lot of Asian cooking lately.  And by that I mean I’ve been putting fish sauce and coconut aminos in *everything.*  I recommend it.

This dish can be made meatless or with chicken, shrimp, beef, pork…or all of the above.  We like options, don’t we?

Pad Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 spaghetti squash
  • ⅓ c apple cider vinegar
  • ⅓ c coconut aminos or tamari
  • 1½ T hot chili paste
  • ¼ c fish sauce (omit if you want this to be vegan)
  • 3 T palm sugar
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 T coconut oil
  • 1 c snow peas
  • 3 green onions (scallions), sliced
  • ½ c fresh cilantro, chopped
  • Slivered almonds and lime wedges to garnish
Instructions
  1. Put the spaghetti squash in the oven at 400 degrees for 45 mins. When finished, cut in half lengthwise and scoop out the seeds.
  2. Using a fork, remove the squash strands into a bowl and set aside.
  3. While the squash is cooking, whisk together the vinegar, coconut aminos, chili paste, fish sauce, and palm sugar in a small dish. Set aside.
  4. In a high rimmed pan or pot, heat the coconut oil over medium high heat.
  5. Add the garlic, sauteing until lightly browned, then add the onions.
  6. When the onions are translucent, reduce the heat to medium and add the spaghetti squash and snow peas. Toss to coat in the oil and garlic.
  7. Add the sauce, stirring to coat. Cover and simmer for 10 minutes.
  8. When you are ready to serve, add the scallions and cilantro, mixing well.
  9. Serve garnished with slivered almonds and lime wedges.

 

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