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. šŸ˜€ 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 andĀ 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, flippingĀ 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 areĀ 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.

Whole 60: Days 40 – 50

I have to admit, I’ve been really feeling this diet lately. I just,Ā feelĀ soĀ good!Ā I mean, at the same time, I can’t wait to have a drink; but really I think we’ll be eating primarily like this in the future. I’ve really learned a whole new way to cook, a whole new understanding of what I’m putting in my body, and honestly (and most importantly) what it feels like to live without all that crap in your body. And, it feels really good.

It also feels good to be approaching the holiday season feeling so healthy. WeĀ willĀ be doing a Whole30 compliant Thanksgiving…mostly. I am making some desserts that don’t include sugar, even though you aren’t really supposed to do that. I’m using monkfruit extract in place of sugar, but only a bit…and I’m making a parfait with coconut yogurt that I think I can go sugar free entirely with…I’m gonna cook some berries down without sugar, they will still be sweet and delicious. So, it’s sort of cheating, but really not, considering we’ll have been on this thing for 53 days at that point, and considering we won’t be eating pie. Or stuffing. Or bread. So, ya know, you gotta live your life, too. We’ll just be so close to our 60 day goal at that point, seems a shame to screw it up just for a holiday.

Anyway, here’s some stuff I’ve been eating during the last 10 days. Recipes to follow.

Egg Fried in Delicata Rings with Potatoes and Bacon

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

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

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Mackerel Poached Egg Salad

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Hake and Sweet Potato Curry

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Poached Eggs on Roasted Brussels with Bacon

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Again, I’ll post the curry recipe, the prosciutto wrapped chicken, the scallops, etc., in the next few days. In the meantime you can use the images for inspiration using whatever you have in your home! Enjoy.

Whole 30: Days 27 & 28

It’s the countdown! To…halfway. Meh. Anyways, days 27 & 28 both actually had fantastic breakfasts and dinners, both. Simple salads and picking at lunchtime both days. But seriously, those breakfasts and dinners.

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Example A. Simple. Elegant. Delicious. Perfection. Roasted the baby brussels sprinkled with salt and olive oil at 425 for about 40 minutes; meanwhile fried up bacon and poached some eggs. Boom. I could eat this every day.

IMG_5364.JPGExample B. I will be so sad when my local farm closes for the season. Right now, I’m just throwing in whatever’s lying around from it; peppers, mostly, but the most beautiful peppers…and this breakfast got some of their collard greens thrown in with some eggs and ham and scallions. The peppers went in the potatoes with some red onion and some farm thyme, and it was all magical.

The thing about these breakfasts is, I can’t really get into a full sized lunch, I’m really just in the mood to pick till dinner time after such a big feast. Still, they’re awesome.

Dinners!

Day 27: Sous Vide Squid Stuffed with Tomato Salsa

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This was outrageously delicious. Firstly I know, why do you have to sous vide squid, but I’m telling you, it makes squid like, the best food out there. It’s like butter melting on your tongue. And the whole thing is easy, only takes about 1 1/2 hours total even with the sous vide.

Ingredients:

  • 1 lb. squid, tubes and tentacles 
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tomatoes, finely chopped
  • 1/2 cup cilantro leaves, finely chopped
  • 1 scallion, finely chopped
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 2 tablespoon ghee

Preparation:

  1. Heat sous vide to 136 F. Meanwhile, salt and pepper squid and place in a vacuum seal bag. Pour olive oil over and seal.
  2. Add squid to sous vide and cover. Sous vide for 1 hour.
  3. A few minutes before the squid is ready, mix tomatoes, cilantro, scallion, lime juice and fish sauce together in a bowl.
  4. Remove squid from sous vide. Pour off any cooking juices and pat dry.
  5. Stuff tubes with salsa
  6. Heat ghee in a large skillet over medium high heat. When melted and shimmering, add the stuffedĀ tubes and tentacles. Cook until lightly browned; about 2 minutes on each side. Turn out onto a plate and top with more salsa.

Day 28: Prosciutto Wrapped Striped Bass with Mint and Steamed Chard

IMG_5372.JPGPretty simple meal. Really you just need to concern yourself with the quality of your ingredients, and you’re pretty much set.

Ingredients:

  • 1 lb. striped bass fillets
  • 3 oz. prosciutto
  • 1/2 cup mint, 2 tablespoons chopped, the rest whole leaves
  • 1 large bunch of chard, trimmed, and cut in 1/2 pieces, both ribs and leaves
  • Ume vinegar to taste
  • salt and pepper to taste
  • ghee

Preparation:

  1. Lay slices of prosciutto down on a plate. Lay mint leaves on top of them. Place a fish fillet diagonally on each, and wrap.
  2. Heat ghee in a large skillet. When melted and shimmering, add fish and cook through, flipping once halfway, about 3 – 4 minutes per side, depending on the thickness of your fillets.
  3. Meanwhile, heat an inch or so of water in a large pot.
  4. Place chard in a steamer. Once water is boiling, place steamer in pot and cover. Steam for 2 – 3 minutes until the chard is bright green but the ribs are still crispy.
  5. Transfer everything to serving platters. Pour the ghee the fish has been cooking in over the plated fish, and sprinkle with chopped mint. Pour Ume vinegar and salt and pepper to taste on chard. Serve immediately.

 

 

 

Sous Vide Vietnamese Beef Tenderloin with Cucumber, Tomato, Radish Salad

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One of my favorite things about eating mostly raw is how fine meat tastes when I eat it.Ā šŸ˜„

The trick with this was to sous vide the meat in it’s marinade. It basically falls apart in your mouth. If you don’t have a sous vide, don’t despair!! This can also be delicious using more traditional cooking methods. Because, you definitely want to eat this.

Ingredients:

  • Ā½ cup fish sauce
  • 1 tablespoon packed lime zest
  • ā…“ cup fresh lime juice (from about 3 limes)
  • 2 tablespoons dark brown sugar
  • 2 garlic cloves, grated or minced
  • 1 large jalapeƱo, minced
  • 1 beef tenderloin, about 1 1/2 pounds
  • 1 small seedless English cucumber, thinly sliced
  • 1 large bunch of radishes, thinly sliced
  • 1 cup cherry tomatoes
  • 4 scallions, thinly sliced

Preparation:

  1. Set your sous vide to 167 degrees F
  2. Combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeƱo in a bowl.
  3. Truss your tenderloin with butcher’s twine in 3 spots – it will make it easier to handle.
  4. Coat the bottom of a heavy skillet with oil, and heat. Once hot, add the tenderloin and sear the exterior, turning so it sears all over (just a quick exterior sear).
  5. Pour 1/2 of the marinadeĀ over the tenderloin, transfer to an airtight bag, and place in the sous vide for 3 hours. **ALTERNATIVELY ** roast the tenderloin in a pre-heated oven for 10 minutes, then reduce temperature to 425 and cook for another 25 – 30 minutes, or until a meat thermometer reads 130.
  6. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
  7. Remove meat from sous vide and give it a final searing in a skillet.
  8. Thinly slice and serve with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.