Just another day and another coffee and another workout and another run…
Breakfast: Last night I made a fresh batch of nut butter and this morning it was calling my name, so instead of eating it right out of the jar by the spoonful, I enjoyed it on a perfectly ripe banana, delicious.
BANANA WITH CASHEW-ALMOND BUTTER
For the Cashew Almond Butter:
1.5 Cups cashews
1 Cup almonds
Preparation: Process the cashews and almonds in a high-speed blender or food processor until a smooth nut butter forms. This can take up to 20 minutes, so be patient, give your blender/food processor some intermittent rests so that the motor doesn’t overheat and be sure to scrape down the sides every so often. The natural oils in the nuts will release, making it smooth and all natural. Store in a lidded glass jar and enjoy.
Lunch: Straight up canned tuna with a few of my favourite additions, briny green olives and lip-smacking vinegar. P.S. We only eat Italian tuna either Callipo or Rio Mare in olive oil.
TUNA STRAIGHT OUTTA THE CAN WITH GREEN OLIVES AND VINEGAR
1 can of tuna, drained
palmful of green olives chopped
healthy drizzle of vinegar
Stick a fork in and eat!
Dinner: There are things we do for the ones we love and today I cooked a tongue, like a REALLY BIG tongue. I’ve had lengua tacos and wasn’t shy about it, but as I went to wash this particular tongue, I almost couldn’t pick it up, I mean, it was a huge tongue. I’ve never held a tongue before and it just seemed like the type of thing one doesn’t often hold. But I rolled up my shirt sleeves and forged on… there could be worse things than cleaning a tongue.
I boiled the tongue with onion, thyme and peppercorns for about 3 1/2 hours and it was fork tender. Now, the big, fat tongue sat on my cutting board awaiting the next step in preparing this beefy hunk of meat, peeling it. Yup, before getting to the beefy hunk of meat, one must peel away the tough outer skin. I actually found this step better than cleaning it. Pulling away the layer of skin was almost satisfying in some barbarous way — or like those kids in elementary school who always rubbed Elmer’s glue on their hands and let it dry so they could peel it off — that kind of satisfying. That’s it. The tongue is ready! Whether you fancy yourself a cold tongue sandwich on rye, lengua tacos or in our case…
BEEF TONGUE BOLOGNESE OVER ZUCCHINI NOODLES
Michelle’s Tips on Tongue:
If you are headed into unchartered tongue territory like me, be prepared for the reality that it is most definitely a tongue. Buy it from a trusted source and preferably a local, organic farm. Clean the tongue well, you can even use a brush… kinda like a toothbrush, we all brush our tongues clean don’t we!? Let it boil until tender. Peel the skin when it’s hot, if you let it cool off too much, then it gets really difficult to peel off the skin… douse it into an ice bath if it’s burning your fingers. That’s it! What’s left is actually a lot of really delicious meat!
1 beef tongue
1 bay leaf
a few sprigs of fresh thyme
1 teaspoon black peppercorns
salt to taste
Preparation: Combine everything in a large stock pot, fill with water and bring to a boil. Simmer over medium heat about 3 1/2 hours or until the beef tongue is fork tender.
Remove the beef tongue to a large cutting board (if it’s too hot for you to handle, quickly plunge it into an ice water) the reasoning is that the tongue must be peeled while it’s still hot, otherwise it’s too difficult. With a sharp knife begin to peel the tough outer layer of skin from the beef tongue, also remove any extra fatty or sinewy pieces. Chop the meat and set aside. Reserve 1 cup of the beef tongue broth for the sauce.
For the Bolognese Sauce:
chopped beef tongue, (from the recipe above)
1 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
1 28oz can San Marzano whole peeled tomatoes
1 cup red wine (omit for Whole30) use a 1 cup of the beef tongue broth instead
1/2 cup milk (omit for Whole30)
1 bay leaf
Few sprigs of thyme
Salt and pepper to taste
Preparation: In a large Dutch oven, heat olive oil over medium heat, add the chopped onion and saute until translucent followed by the carrots, celery and garlic. Saute about 5-8 minutes. Add the beef tongue and the red wine (or the beef tongue broth) and simmer until juices cook off. Next, add the milk continue to simmer another minute or two.
Add the can of San Marzano tomatoes crushing them with a wooden spoon. Bring to a boil. (Without rinsing the can which the tomatoes were in, add a bit of water about 1/4 of the can using up the leftover tomato pulp from the sides and bottom of the can, and add to the sauce) Set to simmer and cook for a few hours as long as the meat begins to fall apart and shred. Serve.
We ate our Bolognese atop boiled zucchini noodles, it was delicious!