Pork Roast with Purple Cauliflower Mash and Breakfast Sandwiches: weekly menu recap

Sunday

 

11.2

 

3Prong

 

Toasted Coconut Jalapeño Oat Bars

 

I followed my Raspberry Oat Bar recipe but used 16oz of jalapeno jelly instead of raspberry. These were ooey gooey and an interesting flavor. I was feeling experimental in the kitchen.

 

3 prongs only because they weren’t as spicy as I had hoped and using 16 oz of jelly was too much. I should have followed the recipe and only done 10-12 even though it didn’t fully cover the bottom oat layer.

 

 

11.3

 

 

4Prong

 

Crock Pot Pork Roast with cauliflower mash

 

I followed the linked recipe for the pork except that I used 3.5lbs of pork butt roast and left it on low most of the day. It was quite tasty but there was more fat in the crock pot than I expected. Which is because of the choice of meat I used.

 

I was really excited about the purple cauliflower and hopeful that it wouldn’t turn out to be a gross color. And in talking with a friend I realized that my cauliflower mash has evolved enough from the previously linked recipe that I could share a recipe card here for anyone who is interested. I highly recommend and am currently obsessed with boiling and mashing cauliflower of any color these days.

 

Cauliflower Mash
 
adapted from pinch of yum
Author:
Ingredients
  • 1 head of cauliflower, roughly chopped
  • 2 cups liquid- broth/water/almond milk
  • garlic
  • ¼ - ½ cup dry polenta
  • shredded cheese- I like white cheddar
Instructions
  1. heat heavy pot to medium-high heat then add drizzle of olive oil and heat up
  2. add minced garlic and cauliflower to oil and saute for a few minutes until you start getting some color on the veggie but without burning the garlic
  3. add the liquid and bring pot to a boil without putting the lid on
  4. the cauliflower shouldn't be submerged but it should be about half covered by liquid at this point
  5. hard simmer/boil cauliflower for 8-12 minutes depending on your preferred doneness- I don't like it to be chunky so I boil it for quite a while
  6. when ready, turn heat to low and smash the cauliflower with the back of a spoon or a potato masher
  7. if desired, blend some or all of the cauliflower mixture to get it really smooth- I did about half of it last time so the final product was a nice mix of smooth and not-as-smooth
  8. when desired consistency is reached, sprinkle in a small handful of polenta and stir in thoroughly
  9. the mixture should start to thicken up. add more or less polenta for desired thickness. cook for a minute or 2 more
  10. when ready, remove pot from heat and stir in the shredded cheese. this is optional but highly recommended. there's no set amount because I usually go for a handful or 2 (or 3).

 

 

Monday

 

 

11.4

 

 

4Prong

 

Breakfast Sandwiches

 

 

My toaster is probably cooler than yours. It has a side cooker area that poaches eggs and warms Canadian bacon while it toasts the english muffins- and it holds the bread in the toaster until the eggs are done so everything is hot together but nothing is burnt. Not pictured- drizzle of sriracha. I put it on my sandwich but Joe opts out.

 

I seriously love my toaster people.

 

 

 

 

The rest of the week got exhausting and I did not make the Baked Coconut Shrimp with Pineapple Dipping Sauce. I put the shrimp back in the freezer and will maybe try it next week. I hope this doesn’t become my new cabbage roll saga. So soon?!

 

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