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:
- 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
- Preheat oven to 350 F.
- In a skillet over medium high heat, sear pork collar on both sides.
- 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.
- 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.
- 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.
Another work day! So breakfast stayed pretty much the same, two hard boiled eggs and a pear. I was short on time, so rather than fry up bacon I grabbed a bag of turkey jerky that had finished dehydrating that morning at 5:30am when I went for my morning jog. I split the jerky to supplement breakfast and then to snack on a bit in the afternoon.
Lunch: Turkey Bolognese with Zucchini Noodles
This is seriously delicious. I kept exclaiming as I ate my lunch “Yum! This is delicious.” and other such sentiments. Maybe I annoyed my co-workers, but really, who cares? It was fantastic. Here’s how I made it:
- 1 lb. ground turkey
- 1 yellow onion, finely chopped
- 1 1/2 lbs tomatoes, finely chopped
- 3 tbls. clarified butter
- 3 zucchinis
- Salt to taste
- Spiralize zucchinis and set aside
- Heat 1 tbls. clarified butter in a skillet over medium high heat. Once it’s melted and bubbling, add the ground turkey and onions and cook until turkey is browned and onions are soft, about 5 – 7 minutes
- Add tomatoes and butter, bring to a boil, reduce heat and simmer for 10 – 15 minutes. Taste, add salt if needed…it’s done when you think it’s done. It should still be saucy but will thicken up as it cooks down.
- Top a plateful of zucchini noodles with the sauce, and enjoy.
I only added the sauce to the portions I was eating at the time…this way any leftover zoodles can keep, and you can have leftovers to add whatever other sauces you want. I still have peanut sauce, yum, and am planning a pesto for tonight.
Dinner: Kerala Beef with Cauliflower Rice
This is fantastic. It’s a dish I cook a lot cause I love it, and I just subbed out one or two things to make it Whole 30 friendly. I got the recipe from the NY Times (they are awesome). You can find the original recipe here.
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- ½ tablespoon chili powder
- Salt to taste
- 1 pound beef tenderloin, cut into 1 1/2-inch strips
- ¾ tablespoon tamarind concentrate
- 3 tablespoons coconut oil
- ¼ teaspoon mustard seeds
- 5 fresh curry leaves (these are a must for this recipe!!!)
- 3 medium red onions, finely chopped
- 2 green chilies, or hot peppers, seeded and finely chopped
- 2 tablespoons garam masala
- 1 tablespoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon powdered black pepper
- 3 tablespoons coconut milk yogurt or coconut milk. I used Anita’s, which is glorious.
- Freshly chopped cilantro for garnish
- Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
- Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
- Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
- Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
- Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
- Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.
- 1 head of cauliflower
- clarified butter to taste
- salt and pepper to taste
- “Rice” a whole cauliflower: either grate it with a box grater (laborious but effective) or put it through a food processor with the grating attachment (much simpler, quicker and also effective).
- Heat clarified butter in a large pan. Once bubbling, add cauliflower rice. Sauté until satisfied, and add salt and pepper to taste.