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8 medium or thick sliced pork chops (I prefer bone in)
1/2 head green cabbage
8oz container of mushrooms
Salt and pepper
1 tsp bacon fat
- Season pork chops with pepper and a small amount of seasoned salt
- Pan fry 1/2 of your pork chops in 1 tsp bacon fat over high heat for 2-3 min per side- for thicker cuts increase cook time. (I cook the first batch less since I know I will be reheating them and overcooking pork makes it super dry and chewy. Pork CAN be slightly pink in the middle. I also like to use tongs to hold them on their fatty sides to cook that fat before taking them out of the pan.)
- Roughly chop 1/2 your cabbage and steam for about 12 min or desired degree of tenderness while pork chops are cooking.
- Remove pork chops from heat and place in bowl or container to catch their juices
- Place mushrooms in pan over medium heat. Drain juice from pork chops into pan. Cook until tender.
- Plate cabbage, add pork chop or two, and then drown in the mushroom sauce.
**If you do not use a cast iron pan you made need more seasonings.
For those of you who struggle with vegetables- this is an easy way to get some good cruciferous veggies in that taste amazing. If you like tacos you will like these! I cook mine in bacon fat but you can also use coconut oil. I generally recommend coconut oil- I happen to know my veggie intake and exercise and cholesterol levels can take the bacon fat.
- One head cauliflower or one bag pre-chopped
- 1-2 TBs coconut oil
- 2 TBs Cumin
- 1/2 TBs Garlic Powder
- Preheat over to 400.
- Chop cauliflower and place in pan
- Melt coconut oil in microwave safe glass and coat cauliflower.
- Sprinkle generously with cumin.
- Bake for 15 min. Take out and stir, adding more cumin if needed, replace in over and cook for another 10-15 min or until tender.
For any of you who still have cabbage sitting in your fridge from St Paddy's day or the Irish Italian parade here is a simple and delicious recipe for using it up quickly:
- One head cabbage, cored and roughly chopped into about 8ths
- 1 - 2 TBS Sesame oil
- 1 TBS Soy sauce (I use gluten free)
- 1 tsp Garlic powder
- Heat pan over high heat- I prefer my cast iron pan for this. Dump in chopped cabbage and then add enough water to cover the bottom of the pan.
- Let "steam" until tender, stirring occasionally. If you water boils off add a little more. The goal is to NOT have any water in the pan when the cabbage is done cooking. I like to brown my cabbage a tad.
- Once water has steamed off and cabbage is tender, add sesame oil, soy sauce, and garlic powder. Turn heat to low and stir cabbage to evenly coat, then turn pan off and remove from heat.
If you have a very large head of cabbage you can cook in two batches. I had this dish approved by Paul, who doesn't like any veggies.
Nothing better than corned beef and cabbage! Originally this was traditionally eaten Easter Sunday. I am Irish and have tried cooking it many ways- so far the best I recommend is boiled. I boil my cabbage separately because I looooove cabbage and prefer it still slightly crunchy with a little bit of butter and smattering of salt but it is easier to throw everything in the same pot. That being said:
- 4 lb corned brisket of beef
- 3-4 large carrots, cut into large chunks
- 1 small onion roughly chopped
- 1 teaspoon dry English mustard
- 1 cabbage
- salt and freshly ground pepper
- throw away the spice packet and instead use peppercorns and 2-3 bay leaves
- potatoes of choice (I like red or yukon)
Put the brisket into a saucepan with the herbs and dry mustard. Cover with cold water and bring gently to a boil. Simmer, covered, for 2 hours (skim off the foam before adding veggies). Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 hour or until the meat, vegetables, and potatoes are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of freshly made mustard.
I found this recipe when I was looking for a different and quick chicken dinner. Super tasty, slight work involved (breading the chicken) and not a long cook time. I fry it in my cast iron pan on the stove and then line a baking tray with tin foil and place browned chicken on that to bake. Keep in mind that whole chicken breasts will take longer to cook than chicken strips so if you use breasts adjust baking time.
1 cup coconut oil, ghee, or 4-5 TBs bacon grease
3 large eggs
1 cup almond flour
1 tsp. paprika
2 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
1 tsp. chipotle powder (optional)
2 pounds chicken- thighs, drums, breasts. I cut breasts into strips when I make this.
1. Heat oil in large frying pan to 350F (175C) and preheat oven to 400F (205C)
2. Whisk eggs in medium sized bowl
3. Combine all dry ingredients in large bowl and mix well.
4. Pat chicken dry, then dip chicken in whisked eggs.
5. Coat/cover chicken in dry mixture and place in HOT oil. (If you like to double dip you will have to double the coating!) Allow both sides to brown (about 2 minutes each side).
6. Place drying rack on sheet pan and assemble check on the rack so there is space between all pieces.
7. Put chicken in oven for 10-15 minutes. Remove and serve.
Adapted From: Paleo Comfort Foods