What did you eat today?

[GLC1968]

Czech meatballs is a staple in our house, too. I do those with half ground pork and half ground beef. Yum!

I can't eat the pad thai recipe anymore. I made it the day before I got a miserable stomach bug last year and when my husband reheated the the leftovers, the smell made me sick again. I just can't even think about making it anymore!

The citrus carnitas are AWESOME! A couple of things to note: 1) use a very heavy bottomed, high quality pan. Thin ones suck and will not only burn the meat, but will make it stick so bad you want to cry. 2) country style boneless pork 'ribs' are the same thing as pork shoulder but already cut into strips and it's often significantly cheaper than the whole roast - so keep your eyes peeled. 3) don't use a super deep pot or you will be cooking these things for what seems like DAYS. I found I had the best luck doing them in a enameled cast iron dutch oven.

And if you haven't tried it yet, make her sausage seasoning. I make it in double batches and we use it to season grass-fed ground beef for any other recipe that calls for sausage and it ROCKS!

Also, try the bacon apples exactly as written. They are SOOO good!

[indysteel]

Would anybody be willing/able to share the citrus carnita recipe or provide a link for it? It sound yummy.

[Catrin]

Would anybody be willing/able to share the citrus carnita recipe or provide a link for it? It sound yummy.

Here is a blog that has the recipe

http://www.mmmmpaleo.com/2012/05/rec...-carnitas.html

[Catrin]

GLC - thanks for the tips! I will certainly be on the lookout for the "ribs". I've a 7-quart enamel dutch oven and while it is quite deep, it is probably the only thing I have that is appropriate. My other cookware is low-temperature stainless steel - and while it is quite good it might be a bit thin for this purpose.

Thanks the rec. on the sausage seasoning. I've been experimenting with this on my own as it seems that regardless of the quality of the pork itself that I've found in bulk pre-mixed sausage that they always have canola oil or other ingredients that I won't use.

[GLC1968]

GLC - thanks for the tips! I will certainly be on the lookout for the "ribs". I've a 7-quart enamel dutch oven and while it is quite deep, it is probably the only thing I have that is appropriate. My other cookware is low-temperature stainless steel - and while it is quite good it might be a bit thin for this purpose.

The dutch oven should be fine. The last time I made these, I didn't have my dutch oven (it's still at the old house) so I improvised with a super heavy bottom stainless steel stock pot. The problem is that the stock pot was too narrow across the bottom so the pork was piled too high and therefore I needed too much water. I also kind of forgot about them and had a similar experience to what Melissa describes here:

http://www.theclothesmakethegirl.com...pork-carnitas/

Indy - the above blog is the home space of the woman who wrote 'Well Fed', the book we keep talking about. Her pad thai recipe is on the blog too as that is where I first made it (before the cookbook was released). She also has a variation of the carnitas that makes a 'Greek' version in her 'Deconstructing Gyro Salad" post which are very good too.

[indysteel]

Thanks for the link!!

[Crankin]

After all this talk, I bought that cookbook today.
4 oz. almond milk, 2 dried apricots, handful of walnuts before 35 minutes of intervals on the trainer
B: 2 egg omelette with avocado, sprinkle of cheddar, salsa, an orange, coffee
L: 4 slices of ham rolled up with veggie cream cheese, cup of creamy tomato soup, bowl of blueberries and strawberries
S: 1/4 cup of nuts, cranberries, chocolate
D: 6 oz. filet mignon, Brussel sprouts, salad with lettuce, avocado, cranberries, goat cheese, 2 squares dark chocolate

[Catrin]

Good choice Crankin, it is a great cookbook! It is also about cooking, not just recipes. I never thought about pre-cooking for the work week until I read her suggestions. With MY schedule it is the only way that I can get enough vegetables and any kind of variety in my diet.

B: usual frittata, bacon, coffee with cream
1 hour hard group workout, protein shake afterwards
L: arm pot roast with carrots, sweet potato, small salad
S: small roasted chicken thigh, a small amount of chard
D: sardines, sauteed red cabbage with onions and pear

I am thinking about trying this three-meat chili recipe this weekend as well - it looks good!

I wish I COULD workout on as little food as some here do - my body just won't let me do it. I cut back on my breakfast portions on days that know I will supplement my protein after my workout but I've still got to have a reasonable brekkie. It is a balance between having enough energy for the level of effort required but not TOO much that my stomach rebels during the workout.