Cubed pork and diced apples sauteed. Oven roast carrots. Spaghetti squash – cut in half (if you cut it the short way, you get longer strands!), rubbed with olive oil and salt, then baked at 400 for 30-40 minutes until tender. Pulled with a fork to form threads.
Onions caramelized in olive oil, pork chops cooked on the onions. Kale torn into large chunks (thick stems removed), rubbed with salt and olive oil, and then roasted at 400F until crispy.
This dish has two components – the lamb mince and the cauliflower mash. For the mash, one large cauliflower was steamed with salted water until it was quite soft. I then chopped it into large chunks and placed it into the blender along with about 1/4c of cooking water and 1/4 of coconut milk.
Blended until it was smooth and creamy. Added salt, pepper, and garlic to taste.
The mince is ground lamb sauteed until it is cooked. Sliced onion and diced carrot were added and cooked. Bone broth gravy was added to coat the mixture. The mince was put into the bottom of single-serving pie plates
And it was topped with the cauliflower mash
Baked at 350 for 15 minutes, then broiled until browned
This was incredibly good – next time, I’ll brown the cauliflower mash more.
I sprinkled salt, pepper, garlic, and fennel on about 2 lbs of short ribs
Browned them in coconut oil
And then added four cups of bone broth. Brought to a boil, lowered heat, and braised for three hours.
Parsnips were roasted at 350 for about 30 minutes, then diced and tossed with warm coconut milk.
I made cauliflower coconut rice this afternoon – a 10oz package of the frozen cauliflower rice, heated in a little coconut oil until it was warm. Then added some garlic, salt, and black pepper. Finally stirred in about 1/4 cup of coconut milk and cooked until the liquid had boiled off.
I made spaghetti squash tonight – cut in half (although I’ve since learned to cut it the short way instead of the long way to get longer strands), rubbed with olive oil and salt, set for ten minutes, then roast at 375F for about 50 minutes. Once they were tender, I pulled the strands apart, added a little butter, pepper, and garlic.
Today, we smoked a lamb shoulder and rack of pork ribs with cherry wood.
Both turned out juicy and delicious
Four different rubs, and smoked this afternoon while we worked.
The larger rack of ribs was perfect, but the smaller ones were pretty overcooked. I made smoked rib chili with them, though, and that worked well.
We’ve got an old charcoal grill/smoker at our camping site, so I made some shish kebobs to cook for lunch/dinner when we were hanging out this holiday weekend. Marinaded the beef in a little soy, ginger, and garlic. Then skewered along with various peppers, zuccini, tomatoes, and broccoli.
We cooked them over a wood fire
And had a quick meal — it’s easy to overcook small chunks!
Marshmallows made with pure maple syrup and gelatin powder! In the bowl of a stand mixer, combine 1/3 cup of cold water and 1 Tbsp of powdered gelatin. Let the gelatin hydrate.
Heat the maple to the soft ball stage (~235F) and slowly add to the gelatin whilst mixing at low speed. Once all of the maple syrup has been added, turn up to a high speed and keep whipping until it’s a firm, sticky mass. (stiff peak stage). Then put it somewhere to set. I used a 8×8 cake pan that was lined with wax paper. Refrigerate for a few hours, then remove and cut. You can dust the squares with powdered sugar if you don’t want them to be sticky. Or just deal with sticky maple-flavored fingers.
