Spicy Pork and Asparagus Stir Fry

Another of our favorites from Michelle Tam of Nom Nom Paleo!

prep cook 

Makes 4 servings (in other words, double it!)

Ingredients:

  • 1 pound asparagus
  • 1 tablespoon avocado oil, ghee, or cooking fat of choice
  • 1 large shallot, finely chopped
  • Diamond Crystal brand kosher salt
  • 4 garlic cloves, minced
  • 1 pound ground pork, ground turkey (not extra lean), or any ground protein
  • 2 red jalapenos, 2 Fresno peppers, or 2 Thai chilies, seeded and diced, OR 1 teaspoon crushed red pepper (optional)
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar (or sub balsamic vinegar or apple cider vinegar)
  • 2 teaspoons fish sauce
  • 1 teaspoon toasted sesame oil
  • 2 scallions, trimmed and thinly sliced

Instructions

  1. Trim and chop asparagus
  2. Slice the asparagus crosswise in ½-inch sections.
  3. Heat a large skillet over medium heat. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom.
  4. As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.
  5. Cook, stirring, for a couple minutes or until the shallots are softened.
  6. Toss in the minced garlic and cook until fragrant, about 30 seconds.
  7. Add the ground pork and break it up with spatula.
  8. Sprinkle on some salt and increase the heat to medium-high.
  9. Cook, stirring occasionally, for 3 to 5 minutes or until no longer pink.
  10. Toss in the asparagus coins and minced chilies, and cook until the asparagus are tender-crisp, about 2 minutes.
  11. Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil.
  12. Turn off the heat and adjust the seasonings.
  13. Toss in the scallions and you’re done!
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Spaghetti Squash Bolognese

This is what I’m craving for tonight – an easy and tasty dish from Practical Paleo!

spag-squash-bol

PREP TIME: 15 minutes
COOKING TIME: 60 minutes
YIELD: 4 servings

Ingredients:

  • 1 spaghetti squash
  • Sea salt & black pepper to taste
  • 2 tablespoons bacon fat or grass-fed butter
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk of celery, finely diced
  • 1 clove of garlic, grated or finely diced
  • 1/2 lb ground veal or beef
  • 1/2 lb ground pork
  • 4 slices bacon, chopped
  • 1/2 cup full-fat coconut milk
  • 3 ounces (1/2 small can) tomato paste
  • 1/2 cup dry white wine (optional, – you may replace with beef broth if you feel you need to add some liquid)
  • Sea salt and black pepper to taste

Preparation:

  • Preheat oven to 375F.
  • Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
  • Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
  • While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sautée the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
  • Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
  • Add sea salt and black pepper to taste before removing the sauce from the heat.
  • Serve over the roasted spaghetti squash.