Whole30 recipes...

 This dish began as a crock pot pork loin which was delicious, 

and then the leftovers turned into 

Pork, Green Bean and Potato Hash.

 Lime Chili Shrimp Fajita

Osso Buco and Cauliflower "Rice" & Mushrooms

 

My "Take A Stitch Tuesday" for last week.

Running stitch, round and round my hoop.

Hello Everybody!

Hubby and I have knocked out over 10 days of Whole30 and we're feeling GOOD!  I've been working at collecting a group of tasty recipes that will conform to the rules of Whole30 so we can have some good things in our dining rotation.  I must say that we've been eating like Kings!  I want our foods to be tasty and mostly easy to make, and I think the recipes that I'm sharing here are all of that.  

Starting at the top:  The Slow Cooker Pork Tenderloin.  There was a recipe I found online, but the only part I kept from it included the loin and the cooking time.  Otherwise, I did this:  Salt & Pepper a small pork loin and sear it on all sides in a skillet with a little olive oil.  Cut an onion into chunks and put it on the bottom of the crock pot along with chunks of  carrots, celery, and a couple cloves of smashed garlic.  Roll the seared pork loin into a mixture of course salt & pepper, garlic powder, and rosemary.  Lay the coated loin over the veggies.  Add about 1 cup of water down the side, put the lid on, and let it cook on LOW for 4-5 hours.  I served it with green beans sauteed with onions, water chestnuts, garlic and slivered almonds.

The next day I made a hash with the left-over pork starting with olive oil in my cast iron skillet, the pork pieces, onion, some left-over potatoes,  green beans and a clove of minced garlic.  Add salt & pepper and some smoked paprika at the end to your taste.

The Lime Chili Shrimp Fajita recipe was a hit too.  We both gobbled down an entire pan of this.  Since we are land-locked prairie savages, we don't have access to fresh shrimp, but I do buy frozen, raw shrimp from the local stores and it's just fine.  (What do we know anyway?)  The seasoning in this recipe is really great and I think you could make it with chicken, pork, or beef.  Even though it's a fajita recipe, we did not use tortillas because that's against the rules.  But you can use tortillas if you want.

Osso Buco is SO good.  We are cattle ranchers so we are blessed to have our own home-raised beef.  I know that "real" osso buco is made with veal shanks, but we don't butcher veal so instead, I subbed in beef shanks.  The servings are much larger than veal shanks, and I would venture to guess, every bit as tender.  This is an Ann Burrell recipe, so you know it's good.  The only things I did not follow  in the recipe was the fennel and the tomato paste amount.  I did not have fennel so omitted it and I probably only used 2 -3 tablespoons of tomato paste in my recipe.  

OnlyDaughter gave me a cauliflower "rice" recipe and we made that to eat alongside the Osso Buco.  It was delicious.  I can't find the link to the recipe, but I'll tell you how it went.  I didn't fuss as much as the recipe said (as is my way).

Cauliflower "Rice" & Mushrooms

1 - 12 oz package of frozen riced cauliflower (4 c.)

half of a medium onion, chopped

1 container of mushrooms of choice, sliced

olive oil or coconut oil for sauteing, about 2 T.

2 T. cashew butter

1 small clove garlic, minced (or powdered garlic)

Grated Parmesan cheese (if not restricting dairy)

First saute the onions in oil until beginning to brown.  Add mushrooms and brown them along with onions.  Remove from skillet.  Add a little more oil to skillet and then add riced cauliflower.  Saute a few minutes until tender.  Add cashew butter and minced garlic.  Stir in well and then add mushrooms and onions back in.  Stir  and heat through.  Add salt & pepper to taste.  If you want to, add a few shakes (or grates) of Parmesan cheese.    It's pretty darn good good and seems a lot like rice.

I hope these recipes might be helpful to you if you are working at eating healthier.  Even if you aren't trying to eat less carbs, these recipes are so delicious and well worth trying out.  I hope you do.

Today I'm starting the 2nd stitch for TAST.  It's the buttonhole stitch.  I think I'll do some buttonhole flowers.  We shall see what I come up with.

 

It's snowing today -- a very wet snow.  Heidi the German Shepherd and I went out walking this morning and got quite wet, but it was so warm it didn't matter to us a bit.  We were dressed for it.  I think we reached 34 degrees today, but it's going to fall as the day progresses and we will be back to single digits for a high temp tomorrow.  Bummer.  How's the weather where you are?