BRUSSELS SPROUTS WITH PANCETTA - Phase One
1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth
- Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
- Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes.
- Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes.
- Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER - Phase One
2 Large Cauliflowers
1 Clove Garlic, Halved
1/4 Cup Olive Oil
4 Tbsp Dijon mustard
Freshly Ground Black Pepper
1/4 Cup Parmesan , grated
1/2 Cup Fresh Parsley Leaves, chopped
- Position an oven rack in the bottom of the oven and preheat to 450 degrees Fahrenheit. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet.
- Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture.
- Roast the cauliflower until nicely charred and tender (a long skewer inserted in the centre of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
THAI CHICKEN SALAD - Arunee's Recipe /Larb Gai/ - Phase One
1 lb ground chicken
3 tablespoons fish sauce
1 teaspoon sugar
½ cup sliced red onion
¼ cup sliced green onions
10 mint leaves
½ cup chopped cilantro
2 tablespoons fresh lime juice
1/2 Tbsp salt & black pepper, as needed
Raw Cabbage, cucumber, green beans
* 2 cups dried Thai bird's eye chiles (or chiles de arbol)
Ground Hot Pepper:
Roast chiles in a pan over medium-low heat, stir occasionally for 5-7 minutes or until almost brown (but not burnt). Once cool, place peppers in a blender. Blend until finely grounded. This can be made in advance and added to any prepared dish for extra heat/spice. Store in a container at room temperature for up to 3 months.
- Cook ground chicken in a skillet for 7-9 minutes or until thoroughly cooked. Drain chicken.
- Stir in fish sauce, lime juice, and sugar until sugar is dissolved. Let cool.
- Prepare thinly sliced (root to stem) green onions and red onions. Chop parsely and remove stems from mint.
- Combine ingredients in serving bowl. Add salt, black pepper, and ground hot pepper to taste.
- Serve with raw cabbage, cucumber, green beans, or rice (modified phase 1 )
FILIPINO BEEF LUMPIA - Norma's Recipe - Phase One Modified
• 2 ½ lbs ground beef
• 4 garlic cloves, crushed (I use a garlic press)
• 1 cup diced string beans
• 1 cup diced peeled carrot or diced shredded carrots (I use shredded carrots)
• 1 11 oz. spring roll wrappers (I use Wei-Chun brand, picture below) (25 wrappers)
• 2 Tbsp garlic powder
• 1 ½ Tbsp onion powder
• 1 Tbsp Seasoning salt or for less sodium use ½ Tbsp salt & pepper, as needed
• ¾ - 1 cup vegetable oil, for frying
• ¼ cup of warm water in a small bowl (seal the ends)
*cabbage, onion or scallions, optional
*Double the recipe to make 50 rolls
• Crumble and brown ground beef in large skillet or pot. Drain excess fat (use a colander) . Stir in garlic, cook for 3-4 minutes.
• Add dice green beans and carrots. Cook 5-7 minutes or until tender.
• Add garlic and onion powder, Seasoning salt or salt & pepper to taste.
• Place about 1 heaping tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip).
• Roll tightly halfway then fold in both sides, continue rolling toward other. Moisten corner edges with warm water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.).
Heat oil to 375 degrees or until hot in a skillet. Carefully drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels. Serve with sweet and sour sauce or sweet chili sauce.