Reintroduction: Legumes

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So, SO happy to eat some legumes. Firstly, I am madly in love with soy sauce, and happened to luck into some albacore tuna for this week’s fish share. That was a no brainer! I was also thrilled to discover that the soy sauce I had at home was tamari, and therefore gluten free, and THEREFORE good to go on legume day. Woot!!

Even looking at that picture now is making me drool.

Was also jonesing for some lentils, and we had a few leftover in the part of the cupboard that I shoved everything non-whole30 compliant before we started. So I whipped up some red lentil soup, yum yum yum!

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Oh, legumes! How I’ve missed you.

Lastly, I’ve been cooking for a service called Umi.Kitchen. I knew this was legume night, so I scheduled one of my favorite meals that I haven’t been able to eat: Sweet and Sour Eggplant with Tomatoes and Chickpeas. You can get the recipe from an old post of mine.

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It’s way, way good. I was so psyched to eat it.

All in all, I viewed legume day as a success. I maybe was a little gassy at the end of the night, but otherwise felt just fine, and today am fine as well. Also, I generally don’t eat so many legumes all at the same time…and also I’ve definitely been gassy while on the Whole30, so who knows really if it was the legumes. Further testing, necessary. Got up this morning and felt strong and good, did my run, back on the plan. What a delicious day!! Next up: non-gluten grains. (!!!) Coming Thursday.

Sous Vide Scallops with a Grapefruit/Red Onion Salsa served with Collards and Bacon; Prosciutto and sage wrapped Chicken Breasts with Sweet Potato Waffle Fries and Salad; Hake and Sweet Potato Curry

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I know, I know, this took forever. So? I took a little break for the holiday. Sue me. Side note: Whole30 Thanksgiving was super successful. Blog post to come. Maybe in a few weeks. 😀 hahahahaha!

Anyhoo. Here’s these recipes.

Sous Vide Scallops with a Grapefruit/Red Onion Salsa served with Collards and Bacon

Ingredients:

  • 1 lb. scallops
  • 1 medium red onion, chopped
  • 1 ripe grapefruit, segmented
  • olive oil
  • ghee
  • 1 head collard greens, chopped
  • 4 slices of bacon, sliced into 1/2″ strips
  • 1 clove garlic, minced
  • salt and pepper to taste

Preparation:

  1. Set the sous vide to 123 F. (Alternately the scallops can be cooked in a skillet, 2 – 3 minutes per side. Set aside and skip ahead to step 3).
  2. Salt and pepper scallops and place in a bag. Pour a tablespoon of olive oil over them and seal the bag. Place into the sous vide and cook for 30 minutes. Drain and dry the scallops.
  3. Meanwhile, add 2 tablespoons of ghee to a skillet over medium high heat. Add onion and cook until soft, about 5 minutes. Add grapefruit and stir to incorporate. If you want the segments to remain intact be gentle…I messed them up and ended up with a relish-like substance…which was also yummers, (hey, it all tastes the same going down) but still. Reduce heat and continue cooking for another few minutes.
  4. Add the bacon to another skillet and cook through. Once it’s cooked, add the garlic and cook until fragrant, about 1 minute, and then add the collards. (Do not remove the bacon fat!!) Cook collards through for about 2 – 3 minutes.
  5. Add the scallops to the pot with the grapefruit/red onion mixture and sear on each side, about 1 minute per side.
  6. Plate, and eat.

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Prosciutto and sage wrapped Chicken Breasts with Sweet Potato Waffle Fries and Salad

Ingredients:

  • 1 lb. boneless, skinless chicken breast
  • 14 oz. (or so) prosciutto slices
  • 1 large or 2 small sweet potatoes
  • ghee
  • avocado or coconut oil
  • fresh sage
  • salt and pepper to taste
  • Salad ingredients (I’ll let you create your own. I use Ume Vinegar generally to dress unless I feel like getting fancy)

Preparation:

  1. Preheat oven to 400 F.
  2. With a mandolin on the curvy setting, slice sweet potatoes to 1/2 inch slices. If you don’t have a mandolin, they just won’t be waffled.
  3. Spread sweet potatoes in a single layer on a baking sheet. Sprinkle with salt and pepper and three or four tablespoons of avocado or coconut oil. Place in oven and cook for 20 minutes or until browned to your liking, flipping once midway.
  4. Meanwhile, lay prosciutto slices on a cutting board and lay sage leaves on each. Place chicken, one fillet per slice, atop each. Salt and pepper each, then wrap the chicken in the prosciutto slices.
  5. Heat 2 tablespoons of ghee in a skillet over medium high heat. Add the prosciutto-wrapped chicken and cook 4 – 5 minutes on each side. Garnish with some chopped sage and serve with salad and sweet potatoes.

Hake and Sweet Potato Curry

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Ingredients:

  • 1 lb. hake, chopped into bite sized pieces
  • 1 sweet potato, chopped
  • 1 can coconut milk
  • 1/2 pound tomatoes, chopped
  • 1 medium onion, chopped
  • 1 teaspoon mustard seeds
  • 10 curry leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon tumeric
  • ghee
  • coarse sea salt and pepper to taste
  • fresh cilantro for garnish

Preparation:

  1. Add 2 tablespoons of ghee to a skillet over medium high heat. Once melted, add onion and cook until soft and slightly browned, about 10 minutes.
  2. Add tomatoes to skillet. Salt and pepper the mixture, stir, and cook through until the tomatoes are fragrant and dark, about another 10 minutes.
  3. Allow to cool for a few minutes and then transfer the whole shebang to a blender. Blend at high speed until the mixture is smooth.
  4. In a deep, heavy pot like a dutch oven over high heat, add a tablespoon of ghee. Once melted, add the mustard seeds, curry leaves and cumin seeds and cook until fragrant, about a minute. Add the tomato and onion mixture and the can of coconut milk and stir. Bring to a boil and add the cumin, paprika and tumeric. Add the sweet potatoes and cook until potatoes a fork goes through one easily, about 10 or 15 minutes.
  5. Salt and pepper the fish, and then add it to the pot. Cover and cook for 2 minutes, then turn off the heat and allow to sit for another 6 minutes. Top with cilantro and eat immediately.

Broiled Bluefish with Eggplant Chips and Bacon-y Collards

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This was an outstanding meal. For all you haters of bluefish, which I think are many (!), I say to you, you’ve either been eating bad bluefish or you just don’t know how to cook it. It’s true, bluefish doesn’t last as long as some other fishes, but it is delicious. Find it fresh, and eat it that night. I’ve had success with many-a bluefish preparation, but this one was extra yummy and also super easy.  Don’t take my word for it; get out there and find you some bluefish.

Ingredients:

  • 1 lb. bluefish fillets
  • 1/2 bottle of red wine vinegar
  • 1 large eggplant, halved lengthwise and sliced thinly
  • 1 head of collard greens, chopped
  • 4 slices of bacon, cooked and crumbled
  • 1 clove of garlic, minced
  • avocado oil; can also use coconut oil or olive oil
  • 1 tablespoon of ghee
  • salt and pepper to taste

Preparation:

  1. Marinate the bluefish in the red wine vinegar for at least 1/2 hour, but can be for several hours.
  2. Preheat oven to 35o F
  3. Spread eggplant slices on a tin foil lined baking sheet. Generously drizzle oil over the slices and salt and pepper them.
  4. Cook at 350 for 20 minutes. Remove the sheet from the oven and fold the tin foil over itself so that it creates a little packet. Set the eggplant packet aside and allow it to steam in its own juices for 15 minutes or so.
  5. Once the eggplant is out of the oven, raise the heat to broil. Remove the bluefish from it’s marinade and place on a baking sheet; then place in the broiler and cook for about 10 minutes. Lower the heat to 300 and place the fish in the oven for an additional 10 minutes until the fish is almost caramelized.
  6. Meanwhile, add the ghee to a skillet. Once melted, add the garlic and cook until aromatic, about 1 minute. Add the collards and cook through for about 2 minutes and then add the crumbled bacon. Continue cooking for a minute or 2 more.
  7. Plate it all up, and eat.

Simple. Effective. Tasty.

Pork Collar Stew with Cauliflower Rice

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I’ve totally been having a love affair with cauliflower rice on this diet…it is so much more delicious than I ever would have imagined. But! I never really thought it would be an adequate replacement for rice in things like stews. I imagined it would be too soggy, and just make the stew a sad and soggy mess. I was wrong!! Completely wrong, to be honest. It totally worked, and make this stew into a meal. I will never again be afraid to sub it for rice in any number of meals. (Think: stuffed squashes, yum). Anyhoo, here’s how I made this:

Ingredients:

  • 1 lb. pork collar
  • 1 yellow onion, chopped
  • 2 daikon radish, chopped
  • 2 bell peppers, seeded and chopped
  • 2 stalks of celery, chopped
  • 1 head cauliflower, riced
  • 1 quart pork stock
  • 2 tablespoons ghee
  • salt and pepper to taste

Preparation:

  1. Preheat oven to 350 F.
  2. In a skillet over medium high heat, sear pork collar on both sides.
  3. Transfer pork collar to preheated oven and cook through until internal temperature is 180 F, about 1 hour – 1 1/2 hours. Transfer the collar to a cutting board and allow to sit for no less than 1/2 hour.
  4. Meanwhile, add the ghee to a large, heavy pot. Once it’s melted, add onions, radish, peppers, and celery and sauté until onions are soft, about 5 minutes. Add the pork stock, a quart of water, a sprinkle of salt and the cauliflower rice. Bring to a boil, then reduce heat to low, cover, and simmer over low heat for 1/2 hour.
  5. Slice the pork in thin, bite sized pieces. Add to the stew and simmer another 5 minutes. Salt and pepper to taste. Serve immediately. Or serve the next day: it tastes even better after the flavors have had a chance to get to know each other a little bit.

Yellow Shakshuka

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I got these amazing yellow tomatoes that I couldn’t stop staring at. So I decided to make them into a Yellow Shakshuka. It was glorious. You should definitely make this.

Ingredients:

  • 2 medium sized yellow onions, thinly sliced
  • 1 bell pepper (any color will do), thinly sliced
  • 3 cloves of garlic, thinly sliced
  • 3 -4 cups of chopped tomatoes (in this case, yellow tomatoes)
  • 1 tsp. ground cumin
  • 1 tsp. sweet paprika
  • 1/8 tsp. cayenne
  • 6 eggs
  • salt and pepper to taste
  • ghee for cooking
  • sugar free hot sauce for serving
  • cilantro for serving

Preparation:

  1. Heat oven to 375 degrees.
  2. Heat ghee in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

I served this with the greatest sausage ever. I also recommend that. Eat this with sausage.

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Broiled Sardines with Stewed Tomatoes and Eggplant

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Ingredients:

  • About a pound of gutted, head on sardines
  • 1 lemon, thinly sliced
  • a handful of thyme
  • 1 large eggplant, halved and thinly sliced
  • 1 lb. tomatoes, coarsely chopped
  • 1 tablespoon pomegranate molasses
  • ghee or olive oil
  • fresh mint for serving
  • salt and pepper to taste

Preparation:

  1. Pre-heat oven to 425 F.
  2. Arrange eggplant slices on a foil lined baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Cook in oven for 20 minutes.
  3. Remove from oven and fold foil over itself, sealing the edges to create a package. Set aside and allow to steam for 15 minutes or so.
  4. Turn oven up to broil.
  5. Meanwhile, add ghee or oil to a large heavy pot, melt and bring to a shimmer.
  6. Add tomatoes and cook for about 15 minutes, until tomatoes darken in color and cook down quite a bit.
  7. Add eggplant to the tomatoes along with the molasses. Cover and stew for about 20 minutes, stirring occasionally.
  8. While the mixture is stewing, wrap a slice of lemon around a couple of thyme sprigs and stuff inside a sardine. Repeat with all the sardines.
  9. Heat a cast iron skillet over a high flame. Once the skillet is hot, add sardines and transfer to broiler. Broil 6 – 8 minutes until nicely browned.
  10. Transfer everything to platters; garnish the tomatoes and eggplant with fresh mint and squeeze fresh lemon and sprinkle fresh thyme over sardines.
  11. Eat immediately.