Archive for the ‘Pork’ Category

Hungarian Lecso

Hungarian Lecso

I am not Hungarian, so this recipe may not be entirely authentic, but I have experimented with lecso (pronounced “LECH-oh”) enough to know what works well and what doesn’t. This is a favorite dinner recipe at our house, and I hope you enjoy it too.

Ingredients

1 Sweet onion, thinly sliced
2 Red, orange, or yellow bell peppers, sliced
2 Tbsp bacon fat or fat of choice
1 15 oz can diced tomatoes
1 Tbsp sweet Hungarian paprika
1/2 tsp salt
1 lb kielbasa or smoked sausage

A couple of notes before beginning. First, don’t use green bell peppers, despite what more traditional recipes might say. Red bell peppers are delicious in this recipe, while green bell peppers ruin it.

Second, I prefer sweet Hungarian paprika over smoked paprika. If smoked paprika is all you can get, it will do, but sweet Hungarian paprika is better for this recipe.

Begin by slicing the peppers and onions.

Sliced onions and peppers

Next, cook the onions and peppers over medium heat in a heavy-bottomed pot with the bacon fat, beef tallow, or your fat of choice. Olive oil or coconut oil also work nicely. I recommend cooking the  onions and peppers until the onions begin to caramelize. This can take 20-30 minutes, stirring every few minutes.

Sauteed peppers and onions

Once the onions have begun to caramelize and the peppers are nice and soft, add the canned, diced tomatoes, juice and all, along with the paprika and salt. Stir everything together and let it simmer for another 10-15 minutes.

Before serving, add the sliced sausage to the pot and let it simmer for another 10 minutes or so until the meat is thoroughly heated. It may not look like much in this picture, but it is absolutely delicious.

Hungarian Lecso

I recommend serving it over riced cauliflower. I served this last night to guests with riced cauliflower and a side of Brussels sprouts slaw from the Paleo Comfort Foods cookbook, and it was an enormous hit.

Yam and Eggs

This is currently my favorite paleo breakfast. It contains a good amount of protein, healthy fats, and even some “safe starch” carbs. It’s tasty and filling and should get your day off to a great start.

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Ingredients

1/2 onion, chopped
1 medium yam, grated
3 tbsp coconut oil
1/2 lb ground pastured pork
6-8 eggs
Salt and pepper to taste

Start by sauteing the onion in 2 tbsp coconut oil. Cook for about 5 minutes, until the onion is translucent.

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While the onion is cooking, peel and grate the yam.

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Next, add the grated yam to the skillet with the onion. Sprinkle with salt and pepper and cook on low heat, turning occasionally, for about 10 minutes, until the yam is done.

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While the yam is cooking, brown the pork in another skillet. I recommend using ground pork instead of pork sausage, as sausage often contains high-fructose corn syrup, nitrates/nitrites, and other undesirable additives. By sticking with pure pork instead of sausage, you ensure you are getting whole, real food. If you can buy it from your local organic farmer who is raising pastured pigs, so much the better.

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Once the pork is browned and the yam is cooked, add the pork to the yam and let it continue to cook.

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Fry the eggs in the remaining 1 tbsp coconut oil. The yam makes two servings, and I like 3 or 4 eggs per serving.

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Divide the yam onto two plates and put three or four fried eggs on top of each. Sprinkle with salt and pepper to taste and serve.

Bon appetit!