The superbowl requires chili in a crockpot. It just does. We're traveling the globe a bit this week.
Sunday
This chili is not quite paleo--It has beans (which could be omitted) and a smoked ham hock, which is probably has nitrates in it. You could also leave out the ham hock, but you might not get the same smoky flavor.
Smoky Slow Cooker Chili (modified from Cooking Light)
1 lb ground pork
1 lb boneless pork shoulder, cut into 1/2 inch pieces
2 small chopped onions
1 chopped green bell pepper
3 minced garlic cloves
3 T tomato paste (about one small can)
1 c chicken stock
3 T chili powder
1 T cumin
2 t dried oregano
6 tomatillos, quartered
2 bay leaves
2 14 1/2 oz cans diced tomatoes
1 15 oz can no salt pinto or navy beans
1 7 3/4 oz can Mexican style tomato sauce (like El Paso)
1 smoked ham hock
salt and pepper to taste
diced green onions
Add a touch of butter to a hot skillet. Brown the ground pork, drain, add to slow cooker. Brown pork shoulder in batches, add to slow cooker. Add a touch more butter to the skillet. Add the onion and bell pepper. Saute for about 6 minutes, then add the garlic. Add the tomato paste, then the stock. Pour the mixture into the slow cooker. Add the rest of the ingredients, except the green onion, to the slow cooker and stir. Cook on high for 5 hours, remove the bay leaves and ham hock. You can shred the ham hock and put the meat back in if you want to take the time. Otherwise, just toss the ham hock (a big waste, though if you ask me)
Monday
Red Curry Chicken
1 lb chicken breast, cut into strips
1T red curry paste
2 green bell peppers, sliced
1/2 c sliced carrots
1/2 onion, sliced
1 can sliced bamboo shoots
1 14 oz can coconut milk, shaken
salt to taste
Add a touch of butter to a hot skillet. Add the chicken and saute. Add the veg, saute for a couple minutes, then add the curry paste. Saute for a couple more minutes. Then add the coconut milk and bring to a boil.
Tuesday
Veal Goulash with Mashed Parsnips (modified from Simply Recipes)
2 lbs veal cut into 1 1/2 inch cubes
1 1/2 c sliced onion
1 t minced garlic
1 t salt
1/2 t black pepper
1 c canned crushed tomatoes
1 c full fat sour cream
2 t paprika
2 t caraway seeds, chopped or crushed with a mortar and pestle
2 parsnips
1/4 c milk
Heat 4 T butter in a dutch oven on medium high heat. Pat cubed meat dry, season with salt, cook in batches just until the meat is barely brown. Add onions to veal, cook for 5 minutes, add the garlic. Add salt, pepper and tomatoes. Add enough water to just barely cover the meat, about 2 c or so. Increase heat, bring to a simmer, then lower the heat to maintain a simmer. Cook uncovered until meat is almost cooked through, about 30 minutes. Remove meat and set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat back to medium and put the meat back in the pan. Add sour cream and spices. Simmer uncovered for another 20 minutes.
While the liquid is reducing. Get a pot of water boiling. Add cubed parsnips and boil until tender. Add about 1/4 c sour cream and 1/4 c milk, salt and pepper. Using an immersion blender, puree to smooth.
Wednesday
Beef and Broccoli Stir Fry
1 1/2 lbs stir fry strips, or flank steak cut into strips
2 broccoli crowns, cut into florets
1/2 c tamari (wheat free soy sauce)
3 T cooking sherry
2 T honey
1 T minced ginger (pre minced or fresh)
1 t crushed red peppers
In a bowl, mix together tamari, sherry, honey and ginger. Add the beef to marinate for a minute or two. Add 2T butter to a hot wok (or skillet) and stir fry the broccoli for a couple minutes. Remove and set aside. Get wok hot again and add 1T butter. Brown the beef in batches. Return the beef and broccoli to the wok and add any reserved marinade if you think it looks dry--otherwise just throw out the marinade.
Thursday
Breakfast
4 chicken sausages
5 eggs
whatever veg you have left over from the week, chopped up
Brown the sausage in a skillet or grill. How to make the perfect scramble: in a bowl, whisk very vigorously for 1 minute, the eggs, 3T milk, 1t salt, pepper and 1/4 t cayenne. Set aside. Saute the veg until it reaches the desired doneness. Turn the heat down to medium low. Give the eggs a quick final whisk. Slowly pour into the skilet with the veg. Slowly stir the eggs by running a spatula across the skillet, pushing away from you, in the shape of an "x" so that the eggs run into the gap you make with the spatula. Once the eggs aren't runny anymore, keep stirring by folding the eggs over each other until all cooked.
Grocery List
1 lb ground pork
1 lb boneless pork shoulder
4 small onions
3 green bell peppers
garlic cloves
tomato paste chicken stock
6 tomatillos, quartered
2 14 1/2 oz cans diced tomatoes
1 15 oz can no salt pinto or navy beans
1 7 3/4 oz can Mexican style tomato sauce (like El Paso)
1 smoked ham hock
green onions
1 lb chicken breast
red curry paste
2 carrots
1 can sliced bamboo shoots
1 14 oz can coconut milk
2 lbs veal
canned crushed tomatoes
full fat sour cream
2 parsnips
milk
1 1/2 lbs stir fry strips, or flank steak
2 broccoli crowns
pre-minced or fresh ginger
4 chicken sausages
eggs
