|Beet Raviolis served with steamed broccoli and purslane.|
Thursday, July 7, 2011
Incredibly Unphotogenic Curried Pork & Veggies with a Sweet Potato Top
No idea what else to call this --
2 cups leftover meat, cut into small bites (I used leftover pork shoulder)
3 broccoli stalks, sliced thin
1 cup chopped carrots, sliced thin
2T garlic, chopped
1T Indian curry powder
1T Tandoori seasoning
Toss all ingredients together right in the tall baking dish you will cook this in.
For the top:
apx 3 cups cooked sweet potato (I oven roasted mine)
2T soft coconut oil
Whip these few ingredients together, I used a hand whisk. Spread over top of meat & veggie mixture.
Bake at 350 until bubbly, I'd guess 30 minutes but I forgot to keep track.
DELICIOUS! Cyrus said it was one of the tastiest pork dishes he has had for a while. Served our family of 4 (2 littles with big appetites) with no leftovers.
Wednesday, July 6, 2011
bunch of cilantro (mine is flowering)
2 raw garlic cloves
juice of half a lemon
apx 3T seasoned rice vinegar (completely forgetting it is made from a GRAIN!)
apx 1t grapeseed oil
-- mince cilantro and garlic, combine all ingredients. Voila. I'm sure ACV could be substituted, but I've never tried using it w/o a sweetener of some kind.
Breakfast CasseroleCrossFit North Atlanta.
3/4 yellow onion
1 red bell pepper
1t grapeseed oil
1 stalk leftover steamed broccoli
10 eggs, mixed.
s & p
-- Roughly chop onion and bell pepper, saute in grapeseed oil until softened. Thow in casserole dish, allow to cool. Chop steamed broccoli, mix in. Mix eggs, add s & p, pour in over veggies. Cook at 350 degrees until eggs are set. I took mine out a bit early because the kids were starving, in the future I'll cook the veggies and assemble them in the pan the night before. The broccoli made the dish, the kids ate a ton of it.