As much as I like cauliflower rice, making it is a chore. Shredding the cauliflower into rice results in tiny white pieces jumping around in my kitchen. I simply hate it. Therefore I am really glad that I found this recipe. It celebrates the cauliflower. We don’t turn it into faux-something. We honor it by treating it just like a sunday roast. And we get a lot in return: tender white flesh and a spicy bark. Try this one and thank me later, it will change your relationship to cauliflower forever. Continue reading “Cauliflower Roast”
Easy protein for every day.
Letscho is a popular dish in Austria, originally from Hungary and mainly consists of peppers, tomato and onions. Traditionally it is combined with bacon and served as a main dish, but in Austria it is prepared with even more vegetables and therefore considered a side.
We’ve combined both ways and created a macro-friendly one pot version of this popular dish. Use any lean cut of pork or substitute it with chicken or turkey if you like. I decided to use lard to simulate the bacon which is normally used (together with the smoked paprika) but you can use any cooking fat you have at home.
Prepare all the vegetables and cut them into relatively big chunks.
Put your roasting tray on high heat, add the lard, cut the meat in mouth sized pieces and brown them in your tray. Don’t put too much meat into your tray at once, this will cool down the tray too much and the meat will loose a lot of liquid and won’t get brown. Divide your meat in small batches and brown them one after the other.
Set the meat aside and add the chopped onions. Let them take a little colour, then add the peppers. Let everything cook down a little, then add the eggplants and roast them a little. Add the tomato paste, stir, and let it caramelize. Deglaze the tray with the passata and some water. Season to taste, add your browned pork meat and let everything simmer at low heat until the pork is almost done.
We add the zucchini at the end, as we don’t want them to become too mushy. Let them cook until they are soft.
That is a huge amount of food and you will need a big roasting tray or pot for this. If it is too much for you to handle, cut everything in half to make a smaller amount of food. Leftovers will become even better once you reheat them!
This recipe is a great way to get your protein in! Just 100g have almost 10g of high quality protein. It makes calculating portion size really easy: say you need 50g of protein per meal, so you only need 500g of this one pot stew to be completely covered.
Did you like the recipe or made some adjustments you would like to share? Leave me a like or comment below. Feel free to send this recipe to protein deprived friends and family!