Whole 30: Day 15

Man, this project is taking forever. I can’t say I won’t be happy when it’s finally time to move on to my next project.

The thing is, though…I’m feeling really good. Like, really really good. So, the project continues. Also, what’s the point in getting this far along if you aren’t going to get the answers that you’re looking for? So, pressing on.

This morning we had an early morning work thing at our local food coop. Yes, the infamous Park Slope Food Coop. So, we decided to grab some apples and jerky and make that breakfast.

Of course, the best part of working at the food coop is shopping at the food coop afterwards. I thought I did really particularly well this time around.

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Out of this, came an inspired and simple lunch:

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Made up some tuna salad, plopped it on a bed of salad greens, threw on some cherry tomatoes and splashed some Ume vinegar on the greens. Delicious.

For dinner I went a little more complicated. I had some gorgeous monk fish, and my favorite thing to do with it is make it into a mustard curry. So, I did that. I got the recipe from Mermaid’s Garden, where we have a weekly fish share. It’s pretty terrific. I alter fish for what’s on hand and also sometimes will do okra instead of cauliflower or swap out jalapeño for whatever hot peppers I have. If I’m in the mood for spicy I’ll up the amount of those hot peppers, and if not I’ll keep it as written. Usually I like to eat it with naan…but since that’s out this time around I opted for slightly less spicy since there was no starch to help numb the spice. I thought it turned out perfect. Also! This is a recipe that seems intimidating: it is really not! Pretty simple as long as you have everything prepped and ready to go. And you need the curry leaves. That’s pretty much what makes the whole dish. Recipe below:

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Ingredients:

  • 1 pound firm fleshed fish fillet, cut into two inch chunks
  • 2 cups sliced yellow onion
  • 4 cups tomatoes, roughly chopped
  • ½ cup vegetable oil (or 4 tablespoons of ghee)
  • 3 whole cloves
  • 1 tsp. cumin seeds
  • 1 tsp. brown mustard seeds
  • 1 each dried arbol chile
  • 12 each  curry leaves
  • 1 tsp.garlic, chopped fine
  • 2 tsp. fresh ginger, chopped fine
  • 1 Tbsp. jalapeno, seeded & chopped
  • ¼ cup white wine (I subbed this for extra chicken stock cause Whole 30)
  • 2 cups fish or chicken stock or 1 cup bottled clam juice mixed with 1 cup water
  • 1 tsp. coriander Seed, toasted & ground
  • ¼ tsp tumeric
  • ¼ tsp. allepo or cayenne pepper
  • 1 tsp. mustard powder
  • 1 cup okra or cauliflower, sliced in ½” pieces
  • ½ cup cilantro leaves, roughly chopped
  • salt and pepper

Preparation:

  1. Warm a sauté pan over medium heat. Add half of the oil or ghee and the onions. Cook until soft, about 8 minutes. Add the tomatoes and cook until the tomatoes dry out and darken in color, about 20 minutes. Cool slightly and puree in a blender.
  2. Heat the remaining oil or ghee over medium heat in a deep heavy pan such as a dutch oven. Add the cloves and cook until fragrant, about 20 seconds. Add the cumin seeds, mustard seeds and arbol chile and cook until the mustard seeds start to pop.
  3. Add the curry leaves, garlic, ginger and jalapeno to the pan. Cook until fragrant, about 1 minute.
  4. Add the white wine (if using), tomato-onion puree and stock. Bring this to a low simmer for 5 minutes and season with salt and pepper to taste. Add the coriander, tumeric, Allepo/cayenne pepper and mustard powder to the pan.
  5. Season the fish all over with salt and pepper. Add the okra or cauliflower to the pan and cover. One minute later add the fish. Re-cover the pan and increase the heat to high for two minutes, then turn off the heat and allow it to sit covered for 6 minutes.
  6. Remove the lid, adjust the seasoning with salt and pepper to taste and add the cilantro.

I have made this a number of times and it is always outstandingly delicious.

Whole 30: Day 2

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Hey, I never promised each meal would be exciting. But they are still delicious!!

So this is a work day and food had to be packed and taken to work. So!

Breakfast:

  • 2 hard boiled eggs
  • 1 Asian pear (yum!)
  • A couple of pieces of homemade bacon, fried up quick right before I walked out the door.

All in all, really tasty, without being a pain to prep.

Lunch:

I took the shrimp salad that I had made the night before, and filled a mason jar with salad greens on the bottom half and the shrimp salad on the top half. At lunchtime all I did was dump the contents into a bowl and enjoy. Side note: it was really tasty.

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Dinner:

I made this the night before and so I could heat it for dinner and then still have time to prep some stuff for the next day.

Three Cup Chicken:

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Ingredients:

  • 3 tablespoons clarified butter or vegetable oil
  • 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
  • 12 cloves of garlic (or more to taste), peeled
  • 4 whole scallions, trimmed and cut into 1-inch pieces
  • a bunch of peppers. I used poblanos.
  • 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
  • ½ cup rice wine
  • ¼ cup coconut aminos
  • 2 cups thai basil or basil

Preparation:

  1. Heat a wok over high heat and add 2 tablespoons cooking fat. When the oil shimmers, (or clarified butter glistens) add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
  2. Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
  3. Add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
  4. Turn off the heat, add the basil and stir to combine.

After I ate, I then turned to prep for the next day. I got a bunch of jerky ready to dehydrate, which I did overnight. I way simplified my seasoning since Worcester and Soy Sauce are no gos, so I basically just used salt and liquid smoke. Dehydrated overnight and it was ready by my morning run. Yeah! I also spiralized 3 zucchinis and made a turkey bolognese sauce to eat the next day. 58 days to go!