Snow Week

It's snowing! Thank goodness the freezer and fridge are full. The cat is currently chattering at the snowflakes falling and crows that stand out on the wires outside the big picture window. I anticipate a cozy fire tonight...and something cooked low and slow in a pot..

Sunday

Tomato and pulled pork stew

1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes (like their canned counterpart, but in a cardboard container--apparently, they taste better and don't absorb the nastiness that lines cans)
2 large carrots, diced
2 celery stalks, diced
1 small sweet onion, diced
italian seasoning
salt/pepper

Season the pork with salt and pepper. Brown both sides in 2 T of butter in a dutch oven. set aside. Add the veg and saute until soft. Add the tomatoes, Italian seasoning, salt and pepper. Bring to a soft simmer. Add the pork and any accumulated juices. Turn the heat to low, cover, simmer for 3-4 hours.

Using tongs, take the pork out and shred--remove the fat and bone. Skim any accumulated fat that rose to the top of the cooking liquid. Add the pork back in. Keep heat on low until ready to serve.

Monday

Bangers and Mash (adapted from Paleo Comfortfoods)

4 brats
1T olive oil or butter
1 large onion
1 c mushrooms
1/2T almond flour
1/4 c chicken stock
splash of balsamic
1 head of cauliflower
1 c chicken stock
2 crushed garlic cloves

Sear brats in a dutch oven. Add enough water to cover sausage 3/4 the way and cook through. Water should be cooked off. Remove sausage to a plate and set aside. Add oil or butter, onions and mushrooms, scraping the brown bits. Cook until onions are slightly carmelized. Stir in almond flour and cook for 3-4 minutes. add stock and balsamic vinegar. Add brats back in.

While sausage is cooking, make the mashed cauliflower. Cut cauliflower into small pieces--using stems and florets. Place all ingredients in a saucepan and boil. After bringing to a boil, reduce to a simmer and cover. Cook for 20 minutes, add more stock if it reduces too much. Using a stick blender, blend until smooth. Add a touch of milk or cream if you like.

Tuesday

Salmon en Papillote

2 salmon filets
1 lemon, sliced
fresh dill sprigs
white wine
butter
sauted veg

Preheat oven to 400. Cut 2 parchment hearts, slice the lemon and cut the dill sprigs. Layer in one half the heart, two lemon slices, salmon, salt and pepper, dill sprigs, 1T butter broken up, two lemon slices. Add a splash of white wine to the parchment before curling the edges-starting at the round of the heart. Place the packets on a cookie sheet and bake for 20 minutes. While the salmon is cooking, saute whatever veg on hand.

Wednesday

Meatballs and Marinara

1 lb ground beef
1 lb ground turkey or pork
1 egg
Italian seasoning
1 jar sugar free marinara
1/2 diced onion
sliced mushrooms
1 diced green pepper

Preheat oven to 400. Mix the meat with about 1T Italian seasoning, 1t salt and pepper. Beat the egg and mix into the meat. Form 1 inch meat balls. Line a cookie sheet with foil, place a cookie cooling rack on top. Place the meatballs on the rack and into the oven for about 30 minutes until slightly browned. In the mean time, melt 1T butter in a saucepan and add the onion. Saute until translucent. Add the rest of the veg and saute for about 5-7 minutes until soft. Add the sauce, bring to a low boil. Turn the heat down and simmer until meatballs are done. Pour sauce over meatballs to serve.

Thursday

Roasted Chicken Breasts and Parsnip

2 bone in, skin on chicken breasts
2T Cajun seasoning
1 large or 2 medium parsnips

Heat oven to 400. Melt 1T of butter, add the seasoning. Cut the parsnip into 1 inch cubes. Spread the parsnips in a roasting pan. Using a pastry brush, spread half the spice mixture on the veg. Place the chicken on top, then brush the remaining spice mix onto the chicken. Bake for 40-50 minutes until chicken is cooked through. After half the cooking time, stir the veg a bit.

Grocery List

1 lb pork steaks or country style pork ribs
1 cardboard container of diced tomatoes
2 large carrots
2 celery stalks
3 small sweet onions
4 brats
1 head cauliflower
2 salmon filets
1 lemon
fresh dill
1 lb ground beef
1 lb ground turkey or pork
eggs
1 jar sugar free marinara
2 package sliced mushrooms
1 green pepper
2 chicken breasts
1 large or 2 medium parsnips