Tag Archives: gravy

Thursday’s Meals

I’m so sad to report that I accidentally deleted most of the pictures I took today. Sad face. To make up for it I’m presenting two new recipes. Gasp! I know it’s been awhile but I’ve finally eaten something that I think is worth sharing. Head on down to dinner if that’s what you came here for, otherwise:

Breakfast- was left over chorizo and eggs with collard and mustard greens.

Lunchish- was some pulled pork that T had pulled from the freezer, and some sliced cucumbers. I said ish because it was slightly larger than a snack but not quite a meal.

Dinner- was pretty good. I made a huge shoulder roast also called a Boston butt. Sam’s club is currently selling two this size for $20. Guys that’s $10 for a huge chunk of meat! That will last these two carnivores several meals.  I served the pork over cabbage and onions. Below are both recipes. I apologize for the lack of pictures again.

Mustard Caraway Spice Rub

5 cloves of garlic

1 tbsp of fresh thyme

2 tsp caraway seeds

2 tsp ground mustard

1 tsp of coriander

1 tsp onion powder

1/2 tsp ground oregano (I didn’t have fresh, if I did I’d go with a TBSP)

1/4 tsp cinnamon

1/4 tsp cloves

1tbsp of salt

1 tbsp of olive oil

Blend all the ingredients in a food processor. Rub over the entire roast. Place roast in a deep pot or crock pot. Cook on low until tender. Mine cooked 8 hours. This is a meal for a busy day. The seasoning is quick and the cooking is long, perfect for a long working day work. If you use a crock pot or a stock pot with a tight lid you will not have to add any water. But if your crock pot cooks hot or your stock pot doesn’t have a good seal to keep moisture in you’ll want to add a little bit of water to the bottom to prevent burning. The juices will eventually start cooking out so only add a very little. About ¼ cup should be enough.

I made gravy from the drippings with the addition of a bit of xantham gum. It’s considered paleo by most accounts but if you are concerned just omit it.

Cabbage and Onions

1 small head of cabbage sliced thin

1 onion sliced thin

3 cloves of garlic minced

2 tbsp coconut oil

1.5 tbsp apple cider vinegar

1/4 cup of water

In a frying pan sauté the onions on medium high heat in coconut oil (or any fat you like). When onions start to get clear add the garlic.  Cook for another 3-4 minutes. Add vinegar and cook onions until vinegar evaporates. Add the cabbage and water and turn the heat to medium low. Toss the cabbage a few times to evenly mix onions and garlic. Toss every few minutes and add water if the pan gets too dry. You don’t want to burn your cabbage just cook it until tender. This should take about 20 minutes.

Paleo Tip 4- Go big or go home. I bought about $100 worth of meat today. It took up most of my counter. All of it on sale and in bulk from Sam’s club. It took me 20 minutes to repackage it into meal size portions in freezer bags which involved cutting a huge pork loin into thirds ($20 for the whole thing), Trimming two large shoulder roasts like the one up there so they would fit into bags. Doling out bacon and sausages into smaller bags. We have a deep freeze which is amazing. But, with a little maneuvering you’d be surprised what you can fit in a standard freezer. Buying in bulk will save you money and stock your fridge and freezer until Armageddon. We are going to purchase part of a calf this summer which is another way to save money and get local meat. Find four friends and split the bill.

Past Meals of the Week-

Monday

Tuesday

Wednesday

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Lemon Ginger Chicken

This is a delicious recipe that doesn’t take much prep work. We had a lot of lemons left over from a cocktail party last weekend and I thought this was a good way to use a couple up. My chicken was still partially frozen when I began cooking it so my cooking time will not be your cooking time. Plus these chicken breasts must have come from the adult industry of chickens! Seriously one was about twice the size of a normal one.

4 hulking chicken breasts

1 lemon sliced thin with seeds removed

Juice of one lemon

1/2  onion sliced thin

1″ of ginger minced

3 cloves of garlic minced (I threw the ginger and garlic together with olive oil in a food processor)

2 tbsp olive oil

Salt and pepper to taste

 

Rub garlic, ginger, and olive oil all over breasts. Place breasts in a baking pan. Layer the onions over the chicken breasts, then the lemon slices on top of that. Finish by squeezing the remaining lemon over the dish.

Cover with tinfoil and bake for 2 hours at 350. Again mine were slightly frozen and huge. Normal sized, thawed, breasts will take about half that time. As always check for doneness with a meat thermometer.

About ten minutes before you serve dinner pour off the juices that have cooked out into a small sauce pan. Add a tbsp of butter and heat to high heat. While the juices are reducing down, make a roux with flour* and water in a small bowl. You will need about 2 Tbsp of flour to about 4 Tbsp of water. When combined add to the juices to make gravy.

We served this over saffron rice*. It was a beautiful bright dish with bright flavors.

*The addition of flour and rice are not paleo. If you wanted to make it paleo make cauliflower rice and use xantham gum as a thickener instead of flour.