Morning coffee, check. Morning workout, check. Still modifying crunches for push-ups ’cause my arms are OUCH.
BREAKFAST: Leftovers…again. Remember, we’re not breakfast people. We had extra yucca mash from yesterday (I’m not the biggest leftover fan), but for breakfast it is. I didn’t find it appetizing, perhaps, if it were a nice fluffy cinnamon roll drizzled with icing and piping hot, my taste buds may be swayed, but this was an awfully coloured mash and I ate it.
LUNCH: This was good, I’d make it again. Still trying to use up what we already have on hand and I found these Greek sausages (Loukaniko) seasoned with orange peel from Kostas Meat Market that we’ve been wanting to try, stashed in the freezer. I modified this recipe for Loukaniko Gemisto from a local food writer to fit Whole30 and Ki, ate hers atop a creamy polenta, cleaning her plate!
STUFFED LOUKANIKO (GREEK SMOKED ORANGE SAUSAGES)
Serves 6 for lunch (half a sausage per person) or 3 for dinner (a whole sausage per person.)
Adapted from Kalofagas, Greek Food and Beyond
3 orange-scented Greek sausages
extra-virgin olive oil
1 onion, sliced and halved
1 red bell pepper, sliced
2 King mushrooms, sliced
1/2 teaspoon Greek Oregano
salt and freshly ground black pepper to taste
1 can (400 gram/2 cups) canned Italian San Marzano DOP tomatoes
2 garlic cloves, smashed
parsley, chopped (to garnish)
For the tomato sauce: Heat a small saucepan over medium-high heat add a drizzle of olive oil and bring to temperature. Add the smashed cloves of garlic and saute until fragrant, about 30 seconds. Next add the can of tomatoes. Bring to a boil. Fill the empty can of tomatoes, half way with water and add to the sauce. Stir to combine, and simmer for at least minutes. Season with salt. Set aside.
For the Sausages: Place the sausages on a cutting board, with the curved ends facing upwards, slice down the middle to open them up like a butterfly (do not cut into two).
Heat a large oven proof skillet over medium-high heat. Add a little olive oil. When heated place the sausages face down (skin side up) and saute for 2-3 minutes or until slightly browned and crisp. (You may need to do this in batches depending upon the size of your skillet) Carefully flip the sausages and cook for another minute or two on the opposite side. Remove to a plate and set aside.
In the same skillet, add the onion, peppers and mushrooms and saute for 5-6 minutes, add salt and freshly ground black pepper to taste. Add the tomato sauce and bring to a rolling simmer before nestling the sausages back into the skillet and covering them with the mixture of onions, pepper, mushrooms and tomato sauce.
Place the skillet into a 450F oven and bake for at least 5 minutes or until bubbly. Remove from the oven, season with oregano to taste, garnish with the fresh parsley and serve.
DINNER: was late, like nine o’clock late, I was hungry-ish but subsisted on sparkling grapefruit water and an episode of “Anne” with no problem 😉 Tonight we had one of our faves –– Vietnamese Roasted Pompano. It’s such a great fish and the bright flavors of turmeric, ginger, garlic, lime, cilantro, and fish sauce makes it sing!
VIETNAMESE ROASTED POMPANO
2 fresh pompano (If you can find wild Florida caught, bravo!)
2 lemongrass stalks, minced
4 garlic cloves, pounded to a paste
1- 2 inch piece of ginger, pounded to a paste
2 Thai chili pepper, minced
2 tablespoons Red Boat Vietnamese Fish Sauce
1 teaspoon ground turmeric
extra virgin olive oil
4 tablespoons fresh cilantro, chopped, to taste
For the Marinade: Using a mortar and pestle pound the garlic and ginger to a paste and place in a small mixing bowl. Add the lemongrass, chilies, black pepper, fish sauce, turmeric and half of the cilantro. Stir to combine and set aside.
For the Fish: Place the cleaned fish on a cutting board and using a sharp knife, score the flesh on a diagonal in 1 inch intervals (see photo) on both sides. Place the fish in a shallow dish, coat it evenly with half of the marinade, making sure you work it into the slits. Flip the fish over and repeat with the remaining marinade. Cover and refrigerate for at least 1 hour.
Heat the oven to 425F. Transfer the fish to a parchment-lined baking sheet. Roast uncovered for about 25-28 minutes. Remove the fish from the oven, garnish with the remaining cilantro and serve.
SNACK: Tonight was tea and no snack… because we just ate dinner!