A conversation last weekend has led me to believe that the husband has been telling my family that I “still” don’t know how to cook. Well, I will not claim to be the best when it comes to culinary talents, but I have had my fair share of kitchen time at home. Enough to warrant a more confident “Yeah a little” when asked if I can cook.
In fact tonight, inspired by the chicken soup recipe from “My Little Paris Kitchen” (it’s called something fancier but my crappy Internet connection means I don’t want to google) and the fried chicken recipe from “Paleo Comfort Foods”, I blitzed some chicken breasts with an egg and some almond flour and rolled into the spice mix from the Paleo recipe and Voila! Homemade chicken nuggets — and they’re Paleo too! Not bad for someone who can’t cook :p
Similar to last year I brought sisig once again to the BBQ at CrossFit London UK. With the sun out and the beer flowing, it was a success once again. I officially met Magnus, who like me, is a bit of a foodie and blogs his CrossFit experiences as well. We got to talk about different recipes and our experiences trying new things out, and I promised to provide the recipe I used for the sisig I brought to the BBQ. So here it is for anyone who would like to give it a go.
1 kg pork parts (for the original sisig experience use pork cheeks and ears. if that is difficult to acquire mix it up with pork hearts, liver, and belly. Trotters add something different as well. Do note that the liver and heart provide a bit more texture and flavor)
whole black peppers
1 bay leaf
1 cup red onions chopped
2 red finger chili
1/3 cup vinegar (I use Datu Puti vinegar which is a Filipino cane vinegar available in most Asian food supermarkets)
1 clove garlic minced
1 tbsp minced ginger
– Boil the pork in water, whole peppercorns and bay leaf for at least 1 hour.
– Grill/broil them in the oven until they become nice and brown and a bit crispy. Be careful not to overcook the liver or the heart as they tend to dry out quicker compared to the trotters/belly. It is better to get whole pigs heart from the butcher and slice them yourselves as you can see it is difficult to grill if already chopped into small pieces.
– Chop the meat to small pieces (less than 1cm, just go crazy with the knife… not too crazy though)
– Marinade the pork with some crushed black pepper, bit of salt, onion, chili, garlic, ginger, bay leaf (mince them as well), vinegar and 1 and 1/2 of the lemon for a while (a day if you have it)
– Heat up a cast iron pan and fry the meat until it browns nicely before serving with a sprinkle of soy sauce/lemon mixture.
Optionally you can drop an egg on top of the sisig while it’s cooking. Let me know how it goes!
First off, Count Up Day 4: I received news that it probably won’t be until May before I can apply for the visa, so I guess that means this might be just as long as the last time. I might end up not doing count ups everyday…maybe a weekly round up will do?
Now on to the workout:
Strength: Strict Pulls Ups on the minute, every minute for 10 minutes — Find a rep that you can sustain
5 Rounds for Time of —
10 Power Snatches (20 kgs)
10 Toes to Bar (Knees Up for me)
As part of planning my meals for this week, I grabbed a lot of minced beef from the supermarket over the weekend. I was particularly craving for some chili and decided to go with the recipe from the Everyday Paleo book Socs and I got when we first got into the whole Paleo thing. I wasn’t completely satisfied and it made me wonder if my taste buds have evolved or I was doing things wrong. Then I remembered I had a handwritten recipe in Dublin and was quite popular when we served it to a few of our friends. Luckily, I had some extra minced beef lying around and she walked me through the recipe:
500g minced beef
1 can chopped tomatoes
1 tbsp tomato puree
1 red bell pepper, chopped
6 cloves garlic, minced
1 red onion, chopped
3 tbsp chili powder
1 tbsp oregano
2 1/2 tbsp cumin
2 tbsp olive oil
black pepper to taste
1. Brown beef in olive oil in medium high heat
2. Add garlic, onion and red bell pepper. Allow to soften slightly
3. Add chili powder, cumin, oregano and black pepper
4. Add the can of tomatoes. Using the can, fill half with water (or chicken broth) and mix in tomato paste to get some of the tomato juice stuck in the can. Pour everything into the mix
5. Simmer for 30 minutes
Easy peasy, lovely chili. This recipe is actually easier and tastes better than the first recipe I mentioned, which I found to lack that extra oomph you would want from chili. Although the book does contain some great recipes that I always come back to and would still recommend for those who want something to start with.
Now if only I can find a suitable paleo replacement for nachos…