MEAL PLAN 17.36 Recipe Compilation September 6th, 2017 Pan Seared Pork Chops with Apples and Onions Yields: 5P, 7C, 9+F 2 Thick Cut Pork Chops, 1 minimum, dried with paper towel on both sides 2 Apples, peeled and sliced 1 Onion, julienne Kosher Salt Black Pepper Olive Oil 1. Heat a cast iron skillet over high heat until approximately 350 F. You need a hot pan to achieve the sear on the chops and the caramelization on the apples and onions, so don t skimp on the heat. You may want to crack a window or cook these outdoors if possible 2. Add olive oil to pan, salt the pork chops and place them, salt side down in the oil. Season other side and cook for 3-4 minutes without moving except to be sure there is oil between the pan and the chops. 3. While chops are cooking, heat a sauté pan over medium high heat, add olive oil, and when oil flows like water when pan is tilted, add the apples and onions. Again, you want to move these as little as possible at first in order to achieve caramelization. But, be careful not to burn them. We want sweet, not bitter. 1
4. After 1-2 minutes, begin to stir/toss the apples and onions. Season with salt and pepper and turn heat to medium once caramelization occurs. 5. Flip pork chops and cook for 2-3 minutes on the second side depending on how thick they are. I like my pork medium-rare/medium. If you like them more well done, then you ll need to cook them longer. 6. When chops are done, remove them from pan and set on a plate to rest. 7. When apples and onions are sweet and tender without breaking apart, remove them from the heat and season one last time with salt and pepper. 8. Plate the pork chops with your favorite veggie ( I recommend balsamic braised red cabbage), top them with the apples and onions and give them a final drizzle with aged balsamic. 9. Enjoy and share with your friends Balsamic Braised Red Cabbage Yields: 5P, 7C, 9+F ½ Red Cabbage, chiffonade 3 Slices Bacon, chopped 4 Cloves Garlic, smashed and minced 1 Onion, julienne Kosher Salt Black Pepper Aged Balsamic, to taste, I use Villa Manodori 1. Heat a cast iron skillet over medium-high heat until approximately 350 F. 2. Add bacon and garlic and stir constantly to render fat and make sure garlic does not burn. Cook for 1-2 minutes, then add onion and cook for 3 additional minutes. 3. Add Red Cabbage, stir well to coat with rendered bacon fat, season with salt and pepper, cover and cook for 5 minutes. 4. Remove lid and stir. The purple cabbage color should be seeping into the white vein portion of the cabbage at this point. The goal is to turn the white part completely purple and yield a sweet, delicate flavor in the end. Caramelization will help this process, as will the addition of aged balsamic at the end. 5. Turn the heat to medium, cover once again and continue cooking for 10 minutes. 6. Remove lid, stir and season with salt and pepper. 7. Continue cooking with lid removed, stirring occasionally for 10 minutes longer, or until cabbage is a uniform, deep purple color. 8. When cabbage is tender to the bite, it is done. At that point, season with salt and pepper one last time and finish with balsamic vinegar to your liking. 2
Acorn Squash Molcajete Yields: 40P, 35C, 8+F 5 acorn squash, halved and seeded 2 pounds carne asada, diced 1 pound wild caught shrimp, deveined 8 cups tomatillos, peeled and quartered 4 cups onions, diced 10 cloves fresh garlic, smashed and chopped 4 tablespoons Cheechako Tako spice blend ½ bunch cilantro, chopped (as garnish) 1 avocado, diced (as garnish) ½ red onion, diced (as garnish) 1 teaspoon olive oil, plus some for drizzling Water, as needed Kosher salt, to taste Preparation Instructions for the Molcajete: 1. Place the squashes, flesh-side up, on a foil lined sheet pan. Drizzle with olive oil, season with Cheechako Tako and roast at 375 F for 15-20 minutes or until about half way cooked. 2. In a large bowl, mix together the carne asada and 3 tablespoons Cheechako Tako. Add the shrimp, 2 cups of onions and the tomatillo salsa (see below). Mix well. 3. When the squashes are cooked halfway, remove from the oven and fill each molcajete with the meat mixture. 4. Return to the oven for an additional 25 min, or until bubbling and squash is soft. 5. Remove from oven, plate and garnish with avocado, cilantro and red onion. Enjoy! Preparation Instructions for the Tomatillo Salsa: 1. Add olive oil and garlic to a hot saucepan and stir until garlic is toasted. 2. Add the tomatillos and stir to coat with garlic and olive oil. 3. Cook for 3-5 minutes over high heat in an effort to caramelize the tomatillos as much as possible. 4. Add 2 cups diced onion and fold into the tomatillos. 5. Add 2 cups of water, bring to a simmer and cook until tomatillos are soft. 6. Season with kosher salt to your liking. Set aside. These vegetable creations freeze and reheat very well. Allow them to cool, then wrap in plastic. Refrigerate for up to 5 days or freeze for up to 6 months. 3
Beef with Broccoli Yields: 20P, 6C, 9F 1 tablespoons olive oil 2 tablespoons fresh ginger, peeled and minced 6-8 cloves fresh garlic, smashed and minced 1.5 pounds stir fry beef (flank or skirt cut cross grain into strips) You can find "Stir Fry Beef" in the meat cooler. 2 oz. Tamari or Coconut Aminos 1 tablespoon honey 1 tablespoon rice wine vinegar 1 yellow onion, julienned 1 cup red bell pepper, julienned 1 crown broccoli, cut into small florets 1. Marinate beef strips in Tamari, honey and rice wine vinegar for a minimum of 1 hour or as long as 24 hours. 2. Heat a 14" skillet over medium-high heat. 3. Add olive oil and ginger and cook for 30 seconds, then, add garlic and stir constantly until garlic begins to toast. 4. Add marinated beef to the pan, turn heat to high and allow to cook without stirring for 4 minutes. 5. Stir the beef and continue cooking until all of them moisture evaporates from the pan. The goal is to develop a dark brown, caramelized coating on the meat. When this is achieved, transfer it to a plate and set aside. 6. Return the pan to the burner and add a little more olive oil and the onions, peppers, and broccoli. Stir fry them until crisp and colorful, or whatever your desired veggie texture is. This should take less than 5 minutes. 7. When the veggies are where you want them, add the beef back to pan, toss with the veggies, cut the heat and serve! 8. Pair with my Cauliflower Fried Rice and enjoy! 4
Paleo Nick Chicken Fingers with Brussel Slaw Yields: 15P, 12C, 91F Ingredients for the Slaw: 2 pounds brussel sprouts, stems trimmed, rinsed well 3 carrots, peeled, sliced in half lengthwise 4 slices bacon, cooked and chopped 4 tablespoons rice wine vinegar 2 tablespoons Dijon mustard 2 tablespoon maple syrup 4 dashed of hot sauce Kosher salt 6 tablespoons olive oil Ingredients for the Chicken Fingers: 1 pound boneless, skinless chicken breast, cut into thin strips 1 egg 2 cups almond flour Kosher salt and black pepper Olive oil, as needed 1. Set up a food processor with the slicing blade. Use this to slice the brussel sprouts. Pour them into a large mixing bowl. 2. Do the same with the carrots and add to the mixing bowl. (If you don t have a food processor, a shredder will also work to achieve this) 3. Add bacon to the mixing bowl. 4. Place the rice wine vinegar, Dijon mustard, maple syrup, hot sauce and kosher salt into a blender. Turn on the blender and drizzle the olive oil into the mixture slowly until smooth and creamy. 5. Pour dressing into the mixing bowl and toss. Add another pinch of kosher salt and set in the refrigerator until it is time to plate. 6. Place egg into a small mixing bowl and beat. Add chicken strips into this bowl and stir to coat. 7. In another small mixing bowl, place almond flour and kosher salt and pepper. 8. Heat a large skillet over medium-high heat and add ¼ olive oil. Once the oil is good and hot (about 380 F), slowly add the chicken strips into the pan. Be sure to not crowd the pan. This will cool the oil too much and make for soggy fingers. Nick fried his fingers in 3 batches. 9. Place each batch onto a baker s rack over a sheet pan and lightly salt while hot. 10.Once all your chicken is fried, place a heaping helping of slaw onto a plate and top with 3 chicken fingers. This will make about 4-5 serving. Enjoy 5