Sunday, 5 January 2014

Pancakes and Ribs

It is amazing how fast a 17-day vacation from work can be finished.  It has been a great stay-cation, but over much too fast.  I got to do a lot of things I don't have much time for like reading, cooking (and blogging!), knitting and sleeping in - all good.

Of course, we had Christmas and New Year's activities - family over for dinner and dinner out on New Year's Eve.  It also meant we weren't 100% Paleo over the past two weeks - not even 80/20 on some days - and I am feeling the effects.  So, while I believe making New Year's resolutions sets you up to fail because most of them are not S.MA.R.T. (sustainable, measurable, attainable, relevant and time-bound), I am going to get back on track starting now by getting back to eating the way I was before the Christmas holiday began, and walking every day even if it is once around the block at lunch time.

If you follow my blog you know I love Sunday breakfast and while it was not Whole 30 approved today Whole30 would call it sex with your pants on!), it was wheat/gluten free.  The basic pancake recipe was from the Paleo Mom, I just added blueberries which made it even better.

Blueberry Plantain Pancakes
Makes 14 small pancakes

2 large green-ish plantains (you don't want them totally black - too sweet)
4 eggs
3 Tbsp. melted coconut oil
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp vanilla (The Paleo Mom used 2 tsp. of vanilla, but it was too much for my taste.)
1 cup blueberries (fresh or frozen)
  1. Peel the plantains, chop into four pieces each and place in a blender.
  2. Add the eggs, coconut oil, baking soda, salt and vanilla and blend until thoroughly combined.
  3. Heat a large frying pan or griddle to medium heat and brush it with coconut oil.
  4. Using a 1/4 cup measure, pour batter into heated pan - making as many pancakes as your pan will hold without crowding.
  5. Place several blueberries on each pancake and let them cook for about 5 minutes.  Don't rush to turn them or they will be too hard to flip.

     6.  Once the edges are firm, carefully flip each pancake over and cook for another 3-5 minutes.

     7.  Serve with butter and syrup.

We had a late breakfast (brunch) so Paleo Grandad and I both grazed in the fridge for a snack instead of lunch.  Dinner was delicious and I also had the opportunity to try another recipe from my new Nom Nom Paleo Food for Humans cookbook.  The full recipe was for steak skewers with Cherry BBQ Sauce but I wanted ribs for my last dinner.

Pork Ribs with Cherry BBQ sauce
Serves 2 for ribs with extra BBQ Sauce for another  meal

Preheat oven to 330 degrees three and a half hours before you want to eat

1 rack of pork back ribs
Magic Mushroom Powder
  1. Take a long piece of tin foil (twice the length of the rib rack, plus extra) and fold in half width-wise.
  2. Lay the rib rack on the foil and rub generously with Magic Mushroom Powder.

     3.  Turn the rack over and rub the second side with more Magic Mushroom Powder.
     4.  Fold the foil over the rack and seal well.
     5.  Place the foil wrapped rib rack on a baking sheet and place it in the pre-heated oven for three hours.        6.  Seriously, don't open it, leave it alone - trust me.

Ribs after three hours - ready for sauce.

Cherry BBQ Sauce

2 tsp. ghee
1/2 cup minced onion
kosher salt
1 garlic clove, minced
1 - 1" piece of fresh ginger, peeled and finely grated (about 1 Tbsp.)
1 Tbsp. tomato paste
1/4 cup coconut aminos
1/4 cup balsamic vinegar
1/2 small apple, peeled and minced
1/4 cup water
10 ounces of pitted cherries - fresh or frozen - roughly chopped
  1. Melt the ghee over medium heat in a small saucepan.
  2. Add the onions and a pinch of salt and cook until translucent, about 5 minutes.
  3. Stir in the garlic, ginger and tomato paste, and cook for another 30 seconds.
  4. Add the coconut aminos, vinegar, apple, water and cherries and bring to to a boil.
  5. Lower the heat and simmer for 10 minutes or until the cherry mixture is thickened. 
  6. Stir occasionally and mash the cherries against the side of the pot.
  7. Season with salt and pepper to taste.
  8. Spoon the finished sauce over the cooked ribs.

I served these tasty ribs with kale chips and sweet potato fries.

Unfortunately for me, going back to work means blogging less, but watch for more recipes at least twice a week in 2014.

Now its time to watch The first episode of the new season of Downton Abbey - my English daughters tell me it's great.  Are you a fan? 

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