Dinner 11/14/14

Grass-fed beef burger with pastured jowl bacon, delicata squash and apples, kale, beet kvass 

Lunch 11/13/14

Sardine and cucumber salad. Apple and duck liver pate. Beer kvass. Not pictured: half a banana with sunbutter. 

Batch-cooking for the first week of school

Ground pork with spinach and garlic scapes plus coconut aminos and Red Boat fish sauce, salt and pepper

Low and slow pork belly with carrots and garlic scapes 

Pulled pork based off this recipe

Little chicken roasted with green beans and garlic scapes

The results... Including a huge batch of ginger hibiscus jello, vegetable medley fish stock soup, and lots of bone broth

Quick dinner of ground pork in acorn squash (cooked two if those for four bowls) amid tomorrow's lunch prep

Also made a batch of The Paleo Kitchen's squash medley lavender soup 

And can't forget the batch of blueberry lavender ice cream

This has carried me well into Labor Day weekend with some going into the freezer for the future!

Last Day of August

Breakfast

Pasture-raised pork shoulder bacon drizzled with local dark maple syrup, sautéed spinach, and squash medley lavender soup from The Paleo Kitchen 

Dinner 8/30

Pulled pork, kale sautéed in bacon fat, and an acorn squash 

Lunch 8/30

Baby arugula salad with sautéed squid, avocado, beets, clover sprouts, olive oil, and vinegar. Easy and tasty!

Change is in the air...

I feel a revolution coming. The NYTimes is very exciting this week!

More butter!

Documentary: it's about sugar, not calories.

Leaves something to be desired, but at least it's getting out there. 

Personally, everything I've heard about saturated fat is dead-on. 

I'm sure there's more to come!

Recent eats

Some recent meals...

Breakfast

Ground pork, mushrooms, onions, and cranberries with lemonade

Wild salmon and asparagus

Beef bacon and asparagus

London broil, broccoli with garlic, and a banana

Leftover fruit from a friend's birthday

Lunch

Applegate herbed turkey, carrots, cauliflower, and strawberries

Turkey-wrapped asparagus and carrots

Raw oysters on the half-shell with salt and lemon

Chicken livers, onions, beef bacon, broccoli with garlic, and sweet potato

Afternoon snack: coconut milk, spinach, mango, gelatin, egg yolks, maple syrup.... whoever says you can't taste the greens in a green smoothie is just fooling themselves

Afternoon snack: leftover pumpkin pie and ginger/turmeric tea with honey

Dinner

Bison burger, broccoli with garlic, beets, and a sweet potato

Beef stew (beef, carrots, celery, onions, garlic), kale, and a sweet potato with coconut oil

Beef stew, asparagus, and a sweet potato with coconut oil

Salmon, carrots, beets, Brussels sprouts, and a sweet potato

Bison burger, beets, Brussels sprouts, and a sweet potato

London broil steak, kale, and a sweet potato

Pork chop with carrots, kale, and a sweet potato

Pork chop, bok choy with seaweed, mushrooms, and a sweet potato

A last leftover meal before spring break: salmon, bok choy, mushrooms, beets, and a sweet potato (with kombucha)

And finally.... batch-cooking at its finest

Last week in batch-cooking...

Asparagus cooked in herbs de Provence ghee

Beef stew with onions, garlic, carrots, and celery (and seaweed!)

Ground pork with mushrooms, cranberries, and onions

Baked bison burgers

Baked golden beets

This week in batch-cooking...

Tuesday night after an exam...

Brussels sprouts roasted in tallow

Endives sauteed/steamed in coconut oil... definitely lacking lemon

Cauliflower cooked with garlic and tallow

A typical mirepoix (celery, carrots, and onions cooked in bacon fat) that served as a base for a pork stew

It's been a while since I had heart - this went into the pork stew

Kale sauteed in tallow

Some meals...

Ground beef with kale, carrots, and sweet potato

Fried/broiled salmon (sprinkle of cilantro) with cauliflower and Brussels sprouts

Steamed cod with Brussels sprouts, kale, and sweet potato

A brief, two-day heat wave

Last week in batch-cooking...

A Monday night after an exam...

A leg of lamb cooked at 350* for a couple of hours with onions, fennel, and broth

Parsnips cooked with coconut oil, maple syrup, and vanilla

Rainbow chard cooked with coconut oil

Carrots cooked in coconut oil

Mushrooms cooked with tallow and thyme

Not pictured in all it's batch-cooked glory, but here is pork belly to be reheated under the broiler.  This is just a small portion of ten pounds (TEN POUNDS) of pork belly from my half pig. I went back and forth with the farmer about whether I could get uncured bacon, and in the end I just got pork belly, but it wasn't cut into pieces. So it came in two big hunks of five pounds each, and I had to defrost it all at once. I braised it at 275* for a few hours with broth, onions, and red cabbage.

Some meals...

Broiled pork belly with chard, carrots, cabbage, onions, and a sweet potato with coconut oil

Splurge! A grass-fed steak with carrots, mushrooms, and a sweet potato with coconut oil

This was actually mostly a freezer find... a butternut squash/Brussels sprouts/apple/bacon mix circa Thanksgiving, kale, a pork chop with garlic, and a sweet potato

Sauteed chicken livers (found pasture-raised ones at WFM!), chard, mushrooms, and some coconut oil with a sweet potato

For breakfast, the leg of lamb with fennel, onions, parsnips, and chard

Look at that nerve! Can't ID it yet... we're still in the large animal neck. 

Breakfast of pork belly, cabbage, onions, and carrots

Another freezer medley for a weekend breakfast: shrimp over broccoli with garlic and cabbage