Tag Archives: pork

Curried Pork over Cauli-Rice

Curried Pork over Cauli-Rice with Vegetables

Curried Pork over Cauli-Rice

Curry has become one of my most favorite spice mixtures. I've been using a homemade version from my friend Jessica, from Delicious Obsessions. I'll link to her recipe below. Consider making a double batch of the sauce (coconut milk [affiliate link], almond butter [affiliate link], curry powder) it is very delicious tasting, very thick and creamy.

  • 1 head cauliflower, riced
  • 1 red bell pepper
  • 2 small zucchini squash
  • 2 large carrots
  • 6 green onions [affiliate link]
  • 4 Tablespoons butter or bacon grease
  • 1 pound pork cut into small cubes
  • 1 cup coconut milk
  • 2 Tablespoons curry powder (see which curry powder I use below)
  • 1/2 teaspoon sea salt [affiliate link]
  • 2 Tablespoons almond butter

Rinse cauliflower. Break into small pieces and pulse in the food processor until pieces are small like rice. Place in a pan with 1 inch of water or broth at the bottom.

Cover with a lid and bring to a boil over medium heat (you'll know this because steam will be forced out of the pan).

Once the pan has come to a boil, remove from heat and allow to sit with the lid on.

After about 5 minutes, place cauliflower into a mesh strainer to remove liquid. If you are using broth, you may use the leftover broth to cook the vegetables.

Slice zucchini squash into 1/4″ rounds.

Slice carrots into 1/4″ rounds.

Chop green onions into 1″ long pieces.

Slice red bell pepper into thin long strips.

Place zucchini, carrots, green onions and red bell pepper into the pan you cooked the cauliflower in with the broth, or 1 inch of water at the bottom. Place a lid on the pan and bring to a boil over medium heat. Reduce heat and allow to boil gently for 20 minutes.

Cut the pork into small cubes. Melt 4 Tablespoons butter or bacon grease in a skillet. Place the pork in the skillet and fry on medium heat until browned on one side, about 10 minutes. Turn over and continue cooking until done on the other side, about 10 more minutes.

Add 1 cup coconut milk, 2 Tablespoons curry powder, 1/2 teaspoon sea salt, and 2 Tablespoons almond butter into the pan with the pork. Mix together thoroughly. Simmer for 2 to 3 minutes until mixture becomes thick like gravy.

Place Cauli-Rice on a plate, dress with vegetables and finally spoon curried pork over the top.

Serves 2 to 3, depending on how hungry you are.

This recipe was included at Fat Tuesday on January 22, 2013.

This is my favorite curry powder – it is a homemade recipe by my friend Jessica from Delicious Obsessions. By the way, for the “parts” I just substituted Tablespoons. For the 1/2 part cardamom I used 1 teaspoon and 1/2 teaspoon.

Delicious Obsessions Curry Powder

Curried Pork over Cauli-Rice with Vegetables
Author: 
Recipe type: Main Meal
Cuisine: Eastern Indian
Serves: 3
 
The curry gravy in this recipe is thick and creamy, and adds a nice taste to the vegetables and pork.
Ingredients
  • 1 head cauliflower, riced
  • 1 red bell pepper
  • 2 small zucchini squash
  • 2 large carrots
  • 6 green onions
  • 4 Tablespoons butter or bacon grease
  • 1 pound pork cut into small cubes
  • 1 cup coconut milk
  • 2 Tablespoons curry powder
  • ½ teaspoon sea salt
  • 2 Tablespoons almond butter
Instructions
  1. Rinse cauliflower. Break into small pieces and pulse in the food processor until pieces are small like rice. Place in a pan with 1 inch of water or broth at the bottom.
  2. Cover with a lid and bring to a boil over medium heat (you'll know this because steam will be forced out of the pan).
  3. Once the pan has come to a boil, remove from heat and allow to sit with the lid on.
  4. After about 5 minutes, place cauliflower into a mesh strainer to remove liquid. If you are using broth, you may use the leftover broth to cook the vegetables.
  5. Slice zucchini squash into ¼" rounds.
  6. Slice carrots into ¼" rounds.
  7. Chop green onions into 1" long pieces.
  8. Slice red bell pepper into thin long strips.
  9. Place zucchini, carrots, green onions and red bell pepper into the pan you cooked the cauliflower in with the broth, or 1 inch of water at the bottom. Place a lid on the pan and bring to a boil over medium heat. Reduce heat and allow to boil gently for 20 minutes.
  10. Cut the pork into small cubes. Melt 4 Tablespoons butter or bacon grease in a skillet. Place the pork in the skillet and fry on medium heat until browned on one side, about 10 minutes. Turn over and continue cooking until done on the other side, about 10 more minutes.
  11. Add 1 cup coconut milk, 2 Tablespoons curry powder, ½ teaspoon sea salt, and 2 Tablespoons almond butter into the pan with the pork. Mix together thoroughly. Simmer for 2 to 3 minutes until mixture becomes thick like gravy.
  12. Place Cauli-Rice on a plate, dress with vegetables and finally spoon curried pork over the top.

 

 

 

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Pork Croquettes Gluten Free

Pork Roast Croquettes Gluten Free

This recipe was inspired by the recipe with my Mom's Salmon Patties. I thought, if salmon works good, then maybe pork roast would do well. In fact, I think boiled chicken breast would work great in this recipe, too!

Pork Roast Croquettes

Slice the pork roast into small cubes. In a different bowl, scramble two eggs, add the other ingredients and pour on top of the cut up pork roast. Mix together gently and allow to  sit about two minutes so that coconut flour can absorb the moisture. The mixture will be thick and somewhat sticky.

Use a 1/4 measuring cup to form patties.

Melt a couple of tablespoons of your favorite fat in your skillet. Although I could fit all nine patties in my skillet at once, I found it difficult to reach in with the spatula and turn them over as they tended to stick to the pan just slightly. I realized it was best to cook five first, then the remaining four.

Brown on each side for about two minutes and turn, cooking two minutes until nicely brown. Continue to cook another two minutes on each side until the patties feel firm, indicating they are done.

Makes nine patties. Serves three or more.

Each patty contains:  193 calories, 14 grams protein, 13 grams fat and 4 grams carbohydrates.

These had a nice texture to them, somewhat different than the salmon patties, which tend to be softer. These had more of a roast beef texture. They were a big hit with my husband and son and I will definitely make them again. I am sure they would help to moisten up boiled chicken.

Pork Croquettes Gluten Free

 

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.

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.

Pork, Cauliflower and Mushroom Hash

Pork and Cauliflower Hash

Pork Mushroom Cauliflower Hash

Last night I was trying to figure out what to make for dinner. There were pork chops thawed out, but our usual methods of preparing them always turn out so tough and tasteless. I decided I would prepare the pork as I would for Cauliflower Fried Rice, small cubes fried one layer at a time in butter (or sometimes I'll use coconut oil [affiliate link]).

I made a salad to go with the meal, and I steamed some cauliflower, and sauteed some mushrooms. It wasn't until everything was complete that I thought to add them all together in one bowl with some butter and salt.

Delicious!

  • 4 pork chops
  • 1 medium head cauliflower
  • 6 mushrooms, sliced
  • butter

Cut the pork chops into small cubes. Heat your skillet (I use cast iron) and toss in some butter. Allow to heat until the butter is bubbling. Add one layer of pork cubes. You can mash the layer down with a spoon so that it completely covers the surface. Salt and pepper the layer. Cook the layer on medium heat. Do not disturb the layer of meat until at least half looks brown, instead of pink. At that point you can flip the cubes over and finish cooking on the other side. When all pieces are done (no more pink), remove from skillet into a glass casserole dish and place in the oven at 250°F to keep it heated while you are cooking the next layer.

While the layer of meat is cooking, start the cauliflower steaming. Cook until it is fork tender.

When the meat is done, placed the sliced mushrooms into the skillet and cook until done. You may have to add more butter.

Mix all ingredients together, and add more butter, salt and pepper to taste.

You could also serve these ingredients separately, but I thought it was rather yummy all mixed together and a nice substitute for “hash”. I think I will try making it again sometime with frozen peas and cubed carrots. That would add some color, and a different flavor. It would also be good with green bell peppers.

 

Recipe: Pork and Cauliflower Hash
Author: 
Recipe type: Main Dish
 
Ingredients
  • 4 pork chops
  • 1 medium head cauliflower
  • 6 mushrooms, sliced
  • butter
Instructions
  1. Cut the pork chops into small cubes.
  2. Heat your skillet (I use cast iron) and toss in some butter.
  3. Allow to heat until the butter is bubbling.
  4. Add one layer of pork cubes.
  5. You can mash the layer down with a spoon so that it completely covers the surface.
  6. Salt and pepper the layer.
  7. Cook the layer on medium heat.
  8. Do not disturb the layer of meat until at least half looks brown, instead of pink.
  9. At that point you can flip the cubes over and finish cooking on the other side.
  10. When all pieces are done (no more pink), remove from skillet into a glass casserole dish and place in the oven at 250°F to keep it heated while you are cooking the next layer.
  11. While the layer of meat is cooking, start the cauliflower steaming.
  12. Cook until it is fork tender.
  13. When the meat is done, placed the sliced mushrooms into the skillet and cook until done.
  14. You may have to add more butter.
  15. Mix all ingredients together, and add more butter, salt and pepper to taste.

 

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.

Save

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.