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Friday, October 22, 2010

Stirfry Pork Wrap - Paleo

I didn't really even know what to call this, but I do know it's amazing! I guess it was meant to be. You see, I had a pork roast sitting in the fridge for the last couple of days. As I went to throw it in the crock pot I could not find the lid anywhere... and I do mean anywhere. After about an hour of searching, I decided it was a lost cause and I would have to find another way to cook my pork roast. As I was reaching for one of my cookbooks this tiny sheet of paper floated down before my eyes. On it was a recipe for pork burritos. It must have been a really old recipe. We haven't used a tortilla in this house for a very long time. None the less, it started by creative juices flowing... The following is the actual conversation I had in my head:

hmmm... burrito? that's no good. What about a lettuce wrap? hmmm.... no lettuce in the fridge. Oh, but I love the flavor of lettuce wraps. Oooo... PF Chang's. OMG, is that a spider on the bananas? I could make the "guts" to a lettuce wrap, but that's no fun to eat with a fork. 6:15... shoot, I'm running out of time... What can I wrap it in? Tortilla... no. Mu Shu pancake? Temping, but no... crepe? ya... in my dreams. And then it came to me. AAAAAAAAA (angels singing) I will make a very thin pancake out of egg!

Ya... I'm nuts

What you'll need:
A pork roast or if you want to make it easy on yourself get ground pork
1 onion sliced thinly
1 package of coleslaw mix (cabbage, carrot)
1T ground ginger
2 garlic cloves, crushed
3T Tamari (wheat free)
2 tsp sesame oil
2 T lime juice
1/2 tsp red pepper flakes (mind the heat for the little ones)
1 egg per "wrap"
fresh chopped cilantro for garnish if you are trying to impress
What you do:
Since this is all about fast, get yourself the ground pork, brown and crumble it so it looks like taco meat. Add the ginger and garlic, onion and coleslaw mix and stirfry until veggies wilt.
Stir in the Tamari, sesame oil, lime juice and red pepper flakes. Blend all ingredients well. Turn off the heat and let the mixture rest while you make the eggs.
To make the egg "wraps":
Use a small skillet. Coat the skillet liberally with oil. Crack and beat an egg in a bowl and when the oil is hot add the egg to the pan. Swirl the pan so the egg spreads into a very thin pancake. Don't flip it. Just keep swirling until the egg cooks through. Slide the egg out of the pan onto a plate and keep warm.
Assemble just like a burrito and garnish with cilantro.

Sunday, October 10, 2010

Tuna Salad with Capers and Sundried Tomato

How insanely yummy does this look? I actually want to jump through the screen and have a bite right now! The inspiration for this little salad comes from my friend Carol at Anaheim CrossFit. She is a serious sea food lover. She is also on day one of her Paleo program along with a few other poor soles who I'm sure are in carb depletion hell right about now. Hang in there guys... it gets better.

It's also an ode to Carol because rumor is she doesn't know how to cook and you don't even really need to have a kitchen to make this salad. So let's get to it!

What you'll need:
Romaine, butter or any lettuce you happen to have laying around except iceberg. If you even have a shred of iceberg in your house you should go outside immediately and flog yourself repeatedly with the garden hose. I don't want to hear how iceberg lettuce make a great "bun" either. It basically has no nutritional value what-so-ever.
1 Persian cucumber (or 1/2 an English)
1/2 a red onion
a can of dolphin safe, free range, cage free, net free, line caught, humanely treated, grass fed albacore tuna packed in water (I'm being silly)
3 or 4 pieces of sundried tomato packed in oil
a couple tablespoons of capers
1/3 cup olive oil
1/3 cup lemon juice
1/2 tsp garlic powder
What you do:
Rinse the tuna and squeeze the water out of it. Put it in a small bowl and flake it up with a fork. Add the capers. Chop up the sundried tomatoes into bits and mix in with the tuna and capers. This is where your taste comes in. I like strong flavors so I like lots of capers and lots of sundried tomato. You may not, so play around with the amounts to your liking.
Chop up your lettuce, tomato and cucumber and mix together. Put that on your plate and top it with a big 'ol scoop of the tuna mixture. Whisk together the olive oil, lemon and garlic powder. Pour some over the salad.