This week, we discuss oppressor/oppressed dynamics in politics, and the CDC’s lifestyle change recommendations to eat healthy, exercise, and limit alcohol consumption, which every mask-wearing Karen in the world is undoubtedly going to follow, right?
Preheat oven to 350F. In a cast iron skillet heat fat (e.g. bacon, lard, avo oil) over a medium heat (3-4). Chop the shallot and deseed and chop the jalapeño. Add to the skillet and allow to brown. Chop the fennel bulb, removing any hard outer parts. Add to pan and stir. When browned, add the pork. Brown the meat over medium heat, stirring occasionally. Season with salt and pepper. Add spices to taste. I used cumin, dark chili, chipotle chili, smoked paprika. I also added a dash of Worcestershire sauce after the second tasting. While the meat is finalizing, cut the tops off the yellow peppers and deseed the insides. Get your tinfoil ready. Scoop the meat filling into the peppers, put the lids back on and wrap in foil. I put mine in a bread pan, but you can use a sheet pan. Into the oven on 375F for one hour. Remove from oven, open foil--be careful, it's hot!--and serve with trimmings like sour cream, or yogurt, or just like that, and I added some fennel fronds for color and a burst of taste!
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Join Tammy and Carla for this week’s edition of Manch Talk. We discuss the high cost of city severance packages (pre-pension golden handshakes!), Carla’s recent foray to the post-office, the gain of function theory behind the C-Virus, and more!
Made with caulimash and local Bardo beef and grass-fed lamb, this easy Shepherd’s Pie is a staple in my rustic keto kitchen.
Pre-heat oven to 375F. Heat fat or lard in a skillet over medium heat (3-4) on the stove. Add and brown shallots and garlic. Add beef and lamb and brown, mixing occasionally. Season the meat with salt, pepper, and garlic powder. After meat is almost cooked, around 7 minutes, add several dabs of Worcestershire sauce and let it cook off for a few minutes before adding the rough chopped carrots. Add the cup of frozen peas. While the meat is browning, prepare the caulimash by microwaving a head of cauliflower (about 5-7 minutes on high). In a food processor, blend the al dente cauliflower with butter (1 tbs), cream cheese, dash of cream, seasoning, and a teaspoon of mustard. Blend until smooth. Mix the meat, carrots, and peas together, distributing evenly in the skillet. Top with caulimash, starting from the middle, spreading across evenly. Add two handfuls of cheddar cheese on top. Place in pre-heated oven for 20-30 minutes until heated through, and browned on top. Serve in bowls.
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This week on Manch Talk, Tammy and Carla discuss the Liquor Commission’s recent enforcement against already struggling local restaurants, the proposal for a HUGE new expensive Manchester High School, and more!
Learn how to make a basic egg frittata that conforms to paleo/keto diets. This one is a ham, mushroom, and cherry tomato frittata, but the idea is once you master the basics, you can make a delicious, nutritious version whenever with whatever is in the fridge. Watch to find out what this week’s secret ingredient is! Real food made with liberty and love!
#keto #freedomnomnom #paleo #AncestralLiving #LiveFreeAndThrive
Preheat oven to 375F. Melt butter in your pan (Heat 3) and brown the ham, add the mushrooms, stirring occasionally. In a separate bowl, beat 6 eggs with fork, add seasoning (salt & pepper), a dash of cream, and a tbs of mustard. Pour the well beaten eggs over the mix, plop in the cherry tomatoes. When the top is a little more set (2-3 minutes), add a handful or two of grated cheddar on top. In the oven in the middle rack for 10-12 minutes until middle no longer jiggles. Remove and enjoy!
Join Carla Gericke in her rustic Ancestral kitchen to learn how to make a basic meat stew that conforms to paleo/keto diets made with celery, red onions, carrots, shallots, and leeks. After 2 hours in the cast iron pot in the 325F oven, she added sweet potatoes, and cooked for another hour. #keto #freedomnomnom #paleo #AncestralLiving #LiveFreeAndThrive
Tee shirt says: “Women in the Free State: New Hampshire 2021.”
The event I referenced is PorcFest, now in its 18th year. Learn more…
Think I accidentally said oven was on 375F, but it’s low and slow on 325F; and I called my Big Sister, Lizette, my “little sister,” oops. 😛
I will comb my hair next time, LOL.
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Bring meat to room temperature. Season liberally with salt, pepper, and garlic powder. Heat fat over medium-high heat (4). I used saved beef fat and some lamb lard. Brown meat on both sides, set aside. In same pot, scrape off browned bits and add vegetables, cooking for 5-7 minutes, stirring occasionally. Add meat back into pot, add beef stock, and some boiling water if necessary to get liquid close to covering the meat. Bring to simmer and then remove, put on lid firmly, and place in oven at 325F for 2 hours. After 2 hours, add the quartered sweet potatoes and cook for another hour. I added 2 bay leaves for the last hour as well. Serve in bowls. For #paleo, #keto eaters, this dish can be served on caulimash, sautéd kale, or other non-carb substitutes like zoodles. I just ate it as is. #Freedomnomnom!
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Mayoral candidate Victoria Sullivan joins us on this week and we chat all things Manchester: how to get the Queen City back on its feet, better approaches to homelessness, zoning, and more.
Welcome to Freedomnomnom!
I’ve been wanting to start a cooking show for yonks, and, in keeping with my Carpe Diem life philosophy, decided, there’s no time like the present! So this past Sunday, I set up the camera (the wrong way), forgot to put on makeup (the wrong thing), didn’t have a clear plan (wrong again) and then just WENT. FOR. IT. And know what? It came out A-OK, all things considered, and, as always, a learning experience that allows for improvement.
On the menu 04/02/21: Medium-rare grass fed steak, cinnamon-ginger sweet potato slices, and a foraged fiddlehead and garlic mustard pesto with toasted pine- and walnuts.
Wash the locally foraged greens. Blanch and shock the fiddleheads. <---DO NOT SKIP THIS STEP! Whirl in the food processor with toasted walnuts and pine nuts, slowly drizzling in 1-2 teaspoons of olive oil. I added extra fried garlic. Season liberally with salt, black pepper and garlic powder. Squeeze some lemon on top. Stir and keep at room temperature until the rest of the meal comes together.
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What if we lay the blame for poverty at the government’s feet where it belongs? Comrade Volinksy complains about a lack of minimum wage, but what he really needs is a lesson in sound money. America is paying today’s bills with credit cards. How long can it last? And… tulips!