Mia’s Perfect Every Time Pork Rib Roast + Parsnip Gravy

Hello readers, happy hump day to you all!

I had an influx of requests for more detailed instructions on how to cook the perfect pork roast, so I took the opportunity yesterday whilst cooking one to take a pile of pictures for a step-by-step breakdown of how I whip this up. It’s easy (I promise) and makes a pretty awesome meal when served alongside veggies. A few easy tweaks, and it’s also W30 approved!

When you’re looking for the perfect roast at the grocery store/butcher, go for something with a nice amount of fat. Rib roasts are awesome as they tend to fit the bill and they stay super tender through the roasting process.

This guy won our hearts. Good amount of fat, and a nice thick cut.

First step is to prep the veggies. I used 2 large parsnips (peeled and coarsely chopped), 1/2 each of a large yellow onion and a large white onion (peeled and sliced), and 1 head of garlic (peeled and minced). Also, preheat the oven to 350 degrees.

Other things that are tasty additions to a pork roast: carrots, tomatoes, green onions, celeriac…

Next step is to create a braising liquid blend. Yesterday’s was balsamic vinegar, Dijon mustard, liquid smoke, Sambal paste (omit if W30), curry leaves, fish sauce (make sure compliant if W30), and some soya sauce (sub in coconut aminos if W30). Whisk with a fork and set aside. I also added 1.5 cups of Vega’s homemade mead (omit if W30 and sub in bone broth or water)–you want about 2.5 cups of liquid for this adventure.

 

Next step is to heat 1 TBSP of EVOO (or coconut oil, or ghee. I like the taste EVOO imparts to the meat) in the pot you’ll be using to roast the piggy in. When it’s nice and hot, sear the pork on each side until browned (about 2 min/side). When that’s done, remove the pork and let rest.

Now, add another TBSP of EVOO to the same pot (over med-low heat) and add the onions. Let those simmer away and cook down until translucent. Add the garlic (and a TBSP of Sambal for some extra kick), and continue to cook over low heat.

While the onions are cooking, give the roast a nice rubdown with some garlic powder, salt, pepper, onion powder, and oregano.

Then, add the parsnips to the onion mix, give ’em a nice stir, add the liquid, and then return the pork to its tasty hot tub of yummy potential.

Bring this to a boil over high heat, then cover and pop into the hot oven for an hour while you browse the internet and enjoy the delicious smells soon to be wafting through the house.

After an hour goes by, uncover the roast. Continue to cook uncovered for an hour, basting every fifteen minutes.

When the cooking time is up, place the roast onto a cutting board and cover with tinfoil. It’s important to let the meat rest for about 10-15 minutes before you cut into it to trap those tasty meat juices in there.

I took the liberty of snapping a picture before I covered this beauty 🙂

In the meantime, prepare the parsnip gravy by scooping the parsnips and onions into your blender and whirling around until smooth. Add 3 TBSP of coconut milk, whirl to mix.

Return to the pot you cooked the roast in, and mix well with the yummy brown bits on the bottom of the pot. Simmer over low heat for 5-8 minutes to thicken.

While that’s thickening and getting tastier, slice the roast…

…then serve with your choice of side dish (I opted for sautéed cabbage and broccoli) and some parsnip gravy.

OMNOMNOMATHON!!!

Go forth and roast pork 🙂

 

Wallace, out.

 

 

Chili Turkey Stir-Fry & Sauteed Cabbage

I’m not the biggest turkey fan in the world (I know, I know–it’s a texture thing), but when Sobey’s has 4 pounds of ground lean turkey for 8$, what’s a girl to do (answer: buy the turkey, figure the rest out later)? So there I was, trying to figure out what the hell I was going to chef up, when it hit me–I pretty much like anything spicy, I had a bunch of veggies that needed to be eaten, and a major hankering for chili (which, due to the beans involved, is unfortunately not a Whole9-approved dish); and presto, this delish and easy dinner was born.

What you’ll need to feed 4 hungry omnomnomivores and have leftovers:
-1/2 head of cabbage, chopped
-1.5 pounds of extra lean ground turkey
-1 onion, sliced
-4 cloves of garlic, minced
-6 carrots, chopped
-1/2 bag of frozen veggies (I used green beans, nomnom)
-Any other leftover veg that you might have sitting around that needs to be eaten, chopped (bell peppers, mushrooms, spinach, broccoli and cauliflower all work exceptionally well)
-1 can black olives, pitted and drained and chopped
-2 TBSP of your favorite paleo-friendly cooking oil (I use cold expeller pressed coconut oil)
-Chili powder, to taste
-Chili flakes, to taste
-Cayenne pepper, to taste
-Garlic powder, to taste
-Sriracha sauce, to taste
-Optional: diced jalepenos, to taste
-Extra virgin olive oil

To prepare this nomtastic dish, you’ll need to:
1. Heat 1/2 TBSP of the paleo-approved oil in a deep skillet over medium heat, and add the minced garlic. Allow to sizzle for a few moments, until the yummy smell of heated garlic begins to come through. Add the cabbage and a few tablespoons of water, stir well and cover. (note: make sure that you check on this every 5 or so minutes, if it’s beginning to stick add a little more water and stir. It should reduce in volume somewhat and get semi-translucent and soft. Remove from heat when it reaches your preferred done-ness.)
2. In a large skillet (or wok), heat the rest of the cooking oil over medium until it glistens, then add the onion. Sprinkle some salt over the onion to help it sweat, then fry until the onions begin to become translucent.
3. Add the ground turkey and cook until no longer pink
4. Add the carrots (plus whatever other fresh veggies), frozen veg and black olives, stir well and allow to sizzle for 2-3 minutes
5. Season with chili powder, chili flakes, garlic powder, sriracha, and jalepenos, and stir well
6. Turn the heat up to high for 2-3 minutes, to brown turkey slightly
7. Remove from heat and allow to sit for 5 minutes, to allow sauce to thicken
8. Dish out cabbage and drizzle with EVOO, top with turkey mixture

OMNOMNOMATHON!

Spicy and meat-y and easy! Three of my favorite things 🙂

OMNOMNOMATHON!

Happy nomming!

Wallace, out.

Lemon Pepper Haddock Filets

Happy Zombie Jeebus day, everyone! I hope that you’re taking the time to enjoy the ones you love, even if (like me) you don’t commemorate the holiday 🙂

I’ve got a nice and easy fish recipe for ya today, this one is 100% paleo/Whole9/Whole30 approved, so if you’re trying to find something nomnomtasty that won’t blow your plan, takes minimal effort and is really, really hard to screw up, this one’s for you!

What you’ll need to feed 2 hungry omnomnomivores (and have leftovers for the next day):
–4 haddock filets (I got mine frozen and thawed overnight, they’re cheaper if you buy them frozen and I find they cook better thawed) – brownie points if you buy sustainably sourced fish!
-4 TBSP (ish) of your favorite paleo-approved cooking oil (I used expeller pressed coconut oil (warm in microwave to liquefy), but don’t recommend olive oil here, it has a smoke point of 325°, and we dislike setting off the fire alarms in the Casa di Wallace)
-1 lemon
-Salt (I like sea salt, but normal table salt is fine too)
-Black pepper
-Cayenne pepper (if you like your food a bit hotter)

so easy–5 minutes of prep time and you’re ready to go!

And all you have to do is:
1. Preheat oven to 375°
2. Cover 2 baking sheets in tinfoil
3. Arrange fish on baking sheets
4. Drizzle each filet with cooking oil (I usually give each one a little rubdown to coat the top sides somewhat evenly)
5. Sprinkle with salt and pepper
6. Place 1-2 lemon slices on each piece of fish
7. Pop in hot oven for 16-20 minutes, uncovered, or until lightly browned

OMNOMNOMATHON.

 

yum yum yum!

I served mine with steamed green beans, wax beans, and baby carrots; seasoned with salt, pepper, and a drizzle of EVOO.

Happy nomming!

Wallace, out.