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Pork Chops and Apple Compote + A Review of Cooking with Coconut Oil

January 5, 2014 By Becky 6 Comments

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Pork Chops & Apple Compote (Gluten free, Paleo, Whole30)

Pork chops and apple compote go together so well, and this paleo recipe from the cookbook Cooking with Coconut Oil is a snap to make!

When I was offered a review copy of Cooking with Coconut Oil by Elizabeth Nyland of Guilty Kitchen, my answer was a resounding YES! I am a huge cookbook junkie, and especially like to read books penned by fellow food bloggers. Also, since I started eating paleo in August, I’ve loved using coconut oil in the kitchen, and was eager to learn more things I could do with it. Today I’m sharing my experience cooking & photographing three amazing recipes from the book, and the recipe for Pork Chops with Apple Compote is at the end of this post!

Cooking with Coconut Oil arrived the day before I left to spend the holidays in Tennessee with Ben’s family, so I did not get to cook with it right away. I had plenty of time to page through it, though, bookmarking recipes I wanted to try and craving almost everything pictured in the gorgeous photographs. This cookbook features a large, full-color photo of every single recipe, which I love. (Cookbooks that only show pictures of some of their recipes are a huge pet peeve of mine–I never want to make any of the un-pictured recipes!) The book also has informational sections that cover the health benefits of coconut oil, details about many of the ingredients used in the book, and ten tips for living a paleo lifestyle. Did you know that the medium-chain-triglycerides in coconut oil improve brain function and can have therapeutic effects on Alzheimer’s patients? Yeah, neither did I!

Creole Hash & Eggs (Whole30 Day 2)

January 2, 2014 By Becky 6 Comments

It’s Day 2 of my Whole30, and I’m feeling great so far! Yesterday I had quite a headache, which I think was because I tried to replace my morning coffee with tea. It was too soon for that–I need to take my changes one at a time! Since I don’t like black coffee very much, I did a little research and found this recipe for bulletproof coffee. It’s basically hot coffee mixed with some ghee and coconut oil. I made some using my immersion blender, and it was pretty good! Not quite as delicious as my regular cup of joe (with copious amounts of grassfed milk, a splash of maple syrup, and a few drops of vanilla extract–none of which are allowed on the Whole30), but much more palatable than plain coffee.

Stuffed Zucchini with Goat Cheese & Herbs

September 4, 2013 By Becky 4 Comments

Cheese is back! After finishing up my version of a Whole 30, I’ve been adding some dairy back into my diet. I’ve made some interesting discoveries. I used to think that too much coffee upset my stomach, but since switching to almond milk, I realized it was all the milk in my coffee that was causing me problems (I like a LOT of milk in my coffee). So I’m trying not to go too crazy with the dairy, but I’m fine with a little cheese.

Goat cheese is one of my favorite cheeses, and it’s one that people who are lactose intolerant can often still enjoy. Apparently this is because the fat molecules in goat’s milk are shorter than those in cow’s milk, and thus easier to digest. Whatever the reason, I’m glad I can enjoy goat cheese. It really takes these stuffed zucchini over the top.

One more note on ingredients: this was my first time cooking with ground pork. It was so good! Why is everyone still buying ground beef all the time? I mean, I’m sure this recipe would be good with beef, or even ground chicken or turkey, but the pork just has so much great flavor. Perhaps this is due to a higher fat content? What I really want to know is this: why don’t people make hamburgers out of ground pork? Any thoughts? After all, they are called HAMburgers…

On to the recipe! I’m eager to try this with other vegetables as well: maybe mushrooms instead of peppers, or shallots instead of onions. Let me know if you try this or any variations!

Figs & Pancetta

August 18, 2013 By Becky 6 Comments

This simple appetizer is an amazing way to showcase some delicious figs. I’d been wanting to wrap figs in prosciutto for a while now, but accidentally got slices of pancetta instead. I think in my mind I’d filed them as being the same thing. I did a little research and it seems like pancetta is thicker and less pliable, and cured with more spices than prosciutto. You can use either one here–prosciutto would probably be easier to wrap around the figs, and you might not even need the toothpicks.

Vietnamese Pork & Vermicelli Bowl

July 7, 2013 By Becky 1 Comment

There are lots of Vietnamese stores and restaurants in my neighborhood. On lazy days I do all my shopping at Truong Thinh, the Vietnamese market around the corner, and pick up a banh mi for lunch. One of my favorite places to eat is Pho Hoa, where I love to order the House Special Vermicelli Plate (number 90 in case you’re going–Pho Hoa is a chain and there might be one near you!). It comes with a bunch of delicious things, and rice paper wraps so you can make your own spring rolls. The first time I ordered it, the waiter brought the rice paper wraps first and Ben and I tried to take a bite of them. No dice. They are dry like paper until you soak them in hot water. Oops.

Anyway, the house special plate comes with those wraps (and a big bowl of hot water to soften them) and vermicelli, herbs and vegetables topped with grilled pork, meatballs, a spring roll, and shrimp & sugarcane. It also comes with fish sauce on the side. It’s SO good, and the grilled pork is my favorite. I don’t know what they do to it.

This dish is my attempt to recreate that dinner at home. I have to tell you, it’s really good, but it’s not QUITE the same flavor I get at the restaurant. You should still make it, though. It’s super yummy and healthy and beautiful (and lots of fun to photograph, if you’re into that). It has a lot of components, but almost all of them can easily be made in advance. When it’s time to eat, just cook the pork and put together your bowl!

Ingredients (serves 4; adapted from The Culinary Chronicles):

For the pork:

5 cloves garlic, minced

1 shallot, minced

2 scallions, sliced

4 inch piece of lemongrass, finely minced

3 tablespoons cilantro, chopped

1 tablespoon brown sugar

1 tablespoon honey

2 tablespoons fish sauce

3 tablespoons soy sauce

3/4 to 1 pound pork tenderloin, sliced thinly

For the quick-pickled carrots and cucumbers:

1 carrot, peeled and cut into matchsticks

1 small cucumber, cut into matchsticks

4 tablespoons rice vinegar (no sugar or salt added)

2 tablespoons sugar

Pinch of salt

For the nuoc cham sauce:

Juice of 2 limes

1/4 cup fish sauce

1/4 cup sugar

3 tablespoons warm water

1/2 teaspoon chili paste

For the scallion oil:

1/4 cup vegetable oil

1/2 cup sliced scallions (3-4 scallions)

For serving:

8 ounces vermicelli, cooked according to package directions

1 head of Boston lettuce, leaves separated

Bunch of cilantro

Fresh bean sprouts (I bought them and forgot to get them out!)

Crushed roasted peanuts

To prepare the pork, mix all the ingredients for the marinade together and toss with the pork. Cover and refrigerate for at least an hour before cooking.

To make the quick-pickled vegetables, pour the vinegar, sugar, and salt over the vegetables and toss to coat. Let sit at room temperature for at least an hour before serving. If you make them more than a couple of hours in advance, store them in the fridge.

For the nuoc cham sauce, mix all ingredients together. Taste and adjust seasonings as necessary.

For the scallion oil, heat the oil in a large skillet over low heat. When it’s hot, add the scallions and cook until wilted but still bright green, about three minutes. Pour off the scallions and most of the oil and set aside.

Take the pork out of the fridge about ten minutes before you want to cook it. Prepare the grill, or heat up the same skillet you used for the scallion oil over medium high heat. Cook the pork, with a little marinade spooned on top, on both sides until browned and cooked through. Brush cooked pork with the scallion oil before serving.

To serve, line a plate or bowl with lettuce leaves and vermicelli. Top with pickled vegetables, bean sprouts, pork, and roasted peanuts. Serve with nuoc cham sauce on the side.