Tag Archives: peppers

Curried Pork with Spinach, Cauliflower and Bell Peppers

I have been missing out for most of my life. I rarely if ever used curry powder and recently I have begun to cook with it rather frequently. It really changes up a plain meal. While I'm content with pork and vegetables with butter, adding curry spice turns it into something else altogether.

  • 3 thick pork chops
  • bacon grease, or your favorite good fat (butter, lard, coconut oil [affiliate link])
  • 1 small onion, sliced thin
  • 12 ounces fresh baby spinach
  • 1 small head cauliflower, cut into small pieces (about 2 cups)
  • 3 ribs celery, chopped
  • 1 head garlic, chopped into large chunks
  • 1 small red bell pepper, sliced thin
  • 1 large green bell pepper, sliced thin
  • 8 ounces coconut milk [affiliate link]
  • 2 Tablespoons curry powder (My favorite curry powder recipe is from my friend Jessica at Delicious Obsessions: Homemade Curry Powder)
  • 1 teaspoon hot chili pepper flakes, optional
  • Sea salt [affiliate link] to taste

Begin by heating the grease in your skillet at medium-heat. When it's nice and hot, add the strips of pork.

In a separate skillet, add more fat and heat until nice and hot, and add in the onions [affiliate link] and bell peppers.

Stir the pork occasionally, and stir the bell peppers and onions occasionally. Continue to chop and slice the other vegetables. When the meat is done, at about twenty minutes or so, add in the garlic chunks and and celery continue cooking. You may need to add in some water to deglaze the pan if it begins to stick. Just pour in about 1/4 cup broth or water and use a heavy spatula to gently scrape the skillet until it is clean. Continue stirring occasionally and cooking the pork and garlic chunks and celery.

When the bell peppers and onions begin to look translucent, dump them into the big skillet with the pork and garlic. Continue stirring and cooking. Now use the skillet you had been cooking the bell peppers to cook the cauliflower and spinach. Add about 1/2 inch of broth or water to the bottom of the pan, add the chopped cauliflower first, then put the spinach on top and place a lid on top. Cook for 15 minutes.

Turn down the heat on the other skillet and continue stirring occasionally. When there is about five minutes left for the cauliflower and spinach, add the 8 ounces of coconut milk to the skillet with the pork and other vegetables. Add in the curry powder and the hot chili pepper flakes. Bring to a boil and stir frequently. After a few minutes the curry powder and coconut milk will thicken and turn a darker brown color. When the spinach and cauliflower are done, dump into the skillet and mix all together. Add more coconut milk if there isn't enough “gravy” and more curry if you like more spice in the dish. Salt to taste! In hindsight, I think pineapple would have been sensational in this dish.

As always, you'll have to let me know if you try this!

Recipe: Curried Pork with Spinach, Cauliflower and Bell Peppers
Author: 
Recipe type: Main Dish
 
Ingredients
  • 3 thick pork chops
  • bacon grease, or your favorite good fat (butter, lard, coconut oil)
  • 1 small onion, sliced thin
  • 12 ounces fresh baby spinach
  • 1 small head cauliflower, cut into small pieces (about 2 cups)
  • 3 ribs celery, chopped
  • 1 head garlic, chopped into large chunks
  • 1 small red bell pepper, sliced thin
  • 1 large green bell pepper, sliced thin
  • 8 ounces coconut milk
  • 2 Tablespoons curry powder
  • 1 teaspoon hot chili pepper flakes, optional
  • Salt to taste
Instructions
  1. Begin by heating the grease in your skillet at medium-heat.
  2. When it's nice and hot, add the strips of pork.
  3. In a separate skillet, add more fat and heat until nice and hot, and add in the onions and bell peppers.
  4. Stir the pork occasionally, and stir the bell peppers and onions occasionally.
  5. Continue to chop and slice the other vegetables.
  6. When the meat is done, at about twenty minutes or so, add in the garlic chunks and and celery continue cooking.
  7. You may need to add in some water to deglaze the pan if it begins to stick.
  8. Just pour in about ¼ cup water and using a heavy spatula gently scrape the skillet until it is clean.
  9. Continue stirring occasionally and cooking the pork and garlic chunks and celery.
  10. When the bell peppers and onions begin to look translucent, dump them into the big skillet with the pork and garlic.
  11. Continue stirring and cooking.
  12. Now use the skillet you had been cooking the bell peppers to cook the cauliflower and spinach.
  13. Add about ½ inch of water to the bottom of the pan, add the chopped cauliflower first, then put the spinach on top and place a lid on top.
  14. Cook for 15 minutes.
  15. Turn down the heat on the other skillet and continue stirring occasionally.
  16. When there is about five minutes left for the cauliflower and spinach, add the 8 ounces of coconut milk to the skillet with the pork and other vegetables.
  17. Add in the curry powder and the hot chili pepper flakes.
  18. Bring to a boil and stir frequently.
  19. After a few minutes the curry powder and coconut milk will thicken and turn a darker brown color.
  20. When the spinach and cauliflower are done, dump into the skillet and mix all together.
  21. Add more coconut milk if there isn't enough "gravy" and more curry if you like more spice in the dish.
  22. Salt to taste!

 

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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

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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.

Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

This recipe served a two-fold purpose as most of my recipes do: 1) use up food that needs to be eaten and 2) satisfy my longing for spicy foods since I can no longer have all of my favorite Mexican foods.

I bought these Tassos® Florina Roasted Red Peppers at Costco because they looked delicious, and if memory serves the ingredient list was all GAPS legal. They come with a tag banded to the lid and apparently I tossed it out, I can't find it. I think the ingredients may have listed citric acid, which we know is usually derived from corn… however, citric acid is on the GAPS legal list. I'm not sure if you could get the same taste without using these peppers, as they were somewhat vinegary in taste. You might be able to duplicate the recipe by roasting red bell peppers, then adding a tablespoon of apple cider vinegar to the cooked product. I ate a few of these peppers alone, but wanted to use them before they got too old. And the pineapple was beautiful and ripe and I didn't want it to go bad either, so I thought they would go good together and here's what I ended up with:

Pineapple Red Pepper Chutney

Heat the butter in the skillet, add the onions [affiliate link]. Cook for a minute or two, then add the red peppers and pineapple. Cook for two minutes, then add the garlic.

Cook on medium heat, stirring constantly for about twenty minutes.

While the chutney was cooking, I cut up chicken breast to saute in butter.

The dish at this point is not spicy… if you so desire and can tolerate it, serve with Louisiana Original Hot Sauce. The only ingredients listed on the product are vinegar, peppers and salt.

As a young person I detested sweet tasting condiments alongside meat, but as I've grown older I've become fond of the taste.

This is a very easy recipe and would probably be good served with pork, too. I was very happy with the way it turned out, and the addition of the Louisiana Original Hot Sauce hit the spot for me and my spicy food cravings.

 

Recipe: Pineapple Red Pepper Chutney
Author: 
Prep time: 
Cook time: 
Total time: 
 
An easy main dish to satisfy those c ravings for hot Mexican food.
Ingredients
  • 6 sweet red peppers, diced
  • 1 cup of fresh pineapple, cubed
  • 1 cup onion, chopped
  • 3 cloves garlic, chopped
  • 3 Tablespoons butter (or your favorite GAPS legal fat)
  • Louisiana Original Hot Sauce, optional
  • 1 pound skinless chicken breast
Instructions
  1. Heat the butter in the skillet, add the onions.
  2. Cook for a minute or two, then add the red peppers and pineapple.
  3. Cook for two minutes, then add the garlic.
  4. Cook on medium heat, stirring constantly for about twenty minutes.
  5. While the chutney was cooking, cut up chicken breast to saute in butter.

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.