Tag Archives: celery

Chinese 5 Spice Pork and Vegetables

Chinese 5-Spice with Pork and Vegetables

Chinese 5 Spice Pork and Vegetables

I think the first time I ever heard of Chinese 5-spice was at Christin's site Grain-Free Granola Head. Earlier this week when I was shopping for my employer at Sprouts I saw the Chinese 5-spice and thought I would give it a try. I weighed out two ounces in the little baggy and was on my way.

The first thing I noticed about it was the sensational smell. Oh my goodness. I left it in my vehicle after I got to work and the smell from the small bag just radiated throughout. It was so strong that it overpowered the smell of Burger King french fries that my son asked me to buy him on my way home.

So tonight I got to try out this spice. One of my favorite meals is some kind of meat, fried in butter or coconut oil [affiliate link] in small cubes, vegetables, curry powder and coconut milk [affiliate link]. I figured this Chinese 5-spice could take the place of the curry.

Since I'm doing the leptin reset and attempting to stay under 25 grams carbohydrates daily my version only included cabbage and onions [affiliate link], so the image you see above is the version I made for my son. He's a hearty eater, but this dish would probably serve two adults who eat small portions.

  • 4 pork chops cut into small pieces (you could also use chicken or beef)
  • 4 tablespoons butter or coconut oil
  • 1 rib celery, diced
  • 1/2 red bell pepper, sliced thinly
  • 2 cloves [affiliate link] garlic, sliced thin
  • 1 green onions, sliced into one inch pieces
  • 1 cup cabbage, sliced
  • 1 cup cauliflower, broken into flowerettes
  • 2 slices of onion, left in whole rings
  • 1/4 cup coconut milk
  • 1 Tablespoon Chinese 5-spice

Saute meat in the two tablespoons butter until it is lightly browned and completely done. Remove from the skillet and add in a little bit of water or broth to deglaze the pan, then add in two more tablespoons butter. Add vegetables and saute for a minute or two, then add 1/4 cup water or broth, and place a lid on the skillet. Allow to cook on medium-heat for fifteen minutes. After 15 minutes, the vegetables should be firm but not soggy. There should only be a little bit of liquid left in the skillet. Cook without the lid on for a few minutes to allow the liquid to evaporate. Add in the coconut milk and the Chinese 5-spice. Bring to a boil. Stir constantly for a minute or two while the liquid continues to evaporate. I left the dish rather “juicy” but you could continue to let it cook down to make the broth more like gravy and more concentrated.

I tasted this version that I made for my son and it was very delicious. I think I'm going to need to buy more Chinese 5-Spice soon!

This recipe was included at Fat Tuesday.

Recipe: Chinese 5-Spice with Pork and Vegetables
Author: 
Recipe type: Main dish
Cook time: 
Total time: 
 
Ingredients
  • 4 pork chops cut into small pieces (you could also use chicken or beef)
  • 4 tablespoons butter or coconut oil
  • 1 rib celery, diced
  • ½ red bell pepper, sliced thinly
  • 2 cloves garlic, sliced thin
  • 1 green onions, sliced into one inch pieces
  • 1 cup cabbage, sliced
  • 1 cup cauliflower, broken into flowerettes
  • 2 slices of onion, left in whole rings
  • ¼ cup coconut milk
  • 1 Tablespoon Chinese 5-spice
Instructions
  1. Saute meat in the two tablespoons butter until it is lightly browned and completely done. Remove from the skillet and add in a little bit of water or broth to deglaze the pan, then add in two more tablespoons butter.
  2. Add vegetables and saute for a minute or two, then add ¼ cup water or broth, and place a lid on the skillet.
  3. Allow to cook on medium-heat for fifteen minutes.
  4. After 15 minutes, the vegetables should be firm but not soggy.
  5. There should only be a little bit of liquid left in the skillet.
  6. Cook without the lid on for a few minutes to allow the liquid to evaporate.
  7. Add in the coconut milk and the Chinese 5-spice.
  8. Bring to a boil.
  9. Stir constantly for a minute or two while the liquid continues to evaporate.
  10. I left the dish rather "juicy" but you could continue to let it cook down to make the broth more like gravy and more concentrated.

 

SaIf you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Eggplant Garden Delight

This is a decidedly Italian tasting vegetable dish.

I usually harvest from my garden on Friday and Monday mornings, and last Friday this is what I found:

Garden Harvest June 25, 2010
Garden Harvest June 25, 2010

I just realized both of my eggplants are hybrids. I started the plants from seed in January 2009 and they lasted through last winter and came alive and began producing again this spring. The Early Girl tomatoes are also hybrids, purchased this spring from Home Depot. I don't know if the peppers are heirloom or hybrids, but they also came from Home Depot.

Eggplant Garden Delight
Eggplant Garden Delight

Eggplant Garden Delight

  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • 1/4 cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves [affiliate link] garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded – 2 cups)

Melt butter in a large skillet over medium heat. Add the leeks and onions [affiliate link] and saute for ten minutes. Add the basil and saute for five minutes. Add the garlic and oregano and saute for five minutes. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

Eggplant Garden Delight
Eggplant Garden Delight

This would go well on zucchini pasta. I have had it plain as a side dish, and mixed with scrambled eggs [affiliate link] for breakfast.

Recipe: Eggplant Garden Delight
Author: 
Recipe type: Veggie Maindish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • ¼ cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded - 2 cups)
Instructions
  1. Melt butter in a large skillet over medium heat.
  2. Add the leeks and onions and saute for ten minutes.
  3. Add the basil and saute for five minutes.
  4. Add the garlic and oregano and saute for five minutes.
  5. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

 

Save

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.