Honey Ginger Apple Shredded Pork

Ingredients

• 2 lb pork roast
• 1 yellow onion, sliced
• 2 apples, cored and sliced
• ⅔ cup beef or chicken broth
• 1 tablespoon honey
• 2 tablespoons freshly grated ginger
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon pepper
• 2 garlic cloves, peeled and smashed
• 1 bay leaf

Instructions

1. Pull out your crockpot.
2. Rub spices & ginger into meat.
3. Add your broth, honey, then onions, then pork, then apples then garlic clove, and bay leaf.
4. Cover, cook for 8-10 hours on low or 6-8 hours on high.
5. Use tongs or a fork to shred your pork.

Cocoa Toasted Cauliflower

Ingredients

1 Head Fresh Cauliflower
1 tsp. Smoked Paprika
1 tsp. Unsweetened Cocoa Powder
1/4 tsp. Salt (to taste)
1/4 tsp. Pepper (to taste)
2 Cloves Garlic, minced
3 Tbsp. Coconut Oil

Directions

Preheat oven to 400 F. Cover baking sheet with parchment.

Cut cauliflower into florets and place in large mixing bowl.

In Microwave safe bowl, mix remaining ingredients and microwave from 20-30 sec.

Drizzle over florets and toss to coat for 2 full minutes.

Spread in single layer on baking sheet and roast for 25-35 min. until starting to brown, stirring 1 or 2 times.

Tom Kha Gai

Ingredients

• 3 cups (24 fluid ounces) sodium-free chicken stock
• 1½ lbs boneless, skinless chicken breasts, cut into bite size pieces across the grain
• ¾ lb (12 ounces) fresh or canned straw mushrooms (drained)
• One stalk lemongrass
• 5-6 fresh bird’s eye chilies (more or less depending on your heat preference)
• 2-inch piece of fresh galangal, sliced thinly crosswise
• 4-5 fresh kaffir lime leaves
• 4-5 limes
• ¼ cup fish sauce (but have more ready)
• ½ cup fresh cilantro leaves
• 1½ cups (12 fluid ounces) full-fat coconut milk

Instructions

1. First, concentrate the stock. Put the chicken stock in a wide and shallow saucepan (to ensure fast evaporation), bring it to a boil, and reduce it over medium-high heat until the liquid measures half its original volume. [If you have access to very, very good chicken bouillon granules which are not all about salt and very little flavor, by all means, dilute double the amount you normally use in 1½ cups of plain water and use that in place of the concentrated chicken stock.].
2. Halve (or quarter) the straw mushrooms into bite-sized pieces; set aside. [You can also use white button, cremini, and oyster mushrooms. Any meaty, mild-flavored mushrooms will do. Portobello mushrooms are fine flavor- and texture-wise, but even with the gills carefully scraped off they still turn the broth into an unappetizing shade of gray. Do not use shiitake; the flavor is way too strong for this. Also, I would never use any kind of dried mushrooms which will change the flavor profile of this dish quite drastically, and not in a good way.]
3. Cut the lemongrass stalk into 1-inch pieces and smash them with the side of a large Chinese cleaver, a pestle, or any heavy object lying around in the house; set aside.
4. Do what you just did to the lemongrass to the chilies; set aside.
5. Remove the stems and the tough veins that run through the middle from the kaffir lime leaves, and tear them up into small pieces. You can also bruise them a little. Set aside.
6. Juice 2 limes; set aside. (You may need more; you may not. It’s better to have more than you need than not enough.)
7. Put the coconut milkinto a 4-quart pot, followed by concentrated chicken stock, kaffir lime leaves, lemongrass pieces, and galangal slices.
8. Bring the mixture slowly to about between 160° and 180°F (slightly below a simmer), allowing the herbs to infuse the liquid.
9. Keeping the temperature steady, add the mushrooms and the chicken to the liquid; adjust the heat to maintain the temperature. The liquid should never at any point come to a rapid boil. Don’t worry; at 160°-180°F, your chicken willbe thoroughly cooked.
10. Stir gently to ensure that the chicken is evenly cooked.
11. Once the chicken is cooked through, throw in the smashed chilies and remove the pot from heat immediately.
12. Add the juice of 2 limes and the fish sauce to the pot, stir, and taste. Add more lime juice and fish sauce, if necessary. The soup should be predominantly sour, followed by salty. The sweetness comes from natural sugar in the coconut milk.
13. Stir in the cilantro leaves.

Found @ http://shesimmers.com/2010/11/tom-kha-gai-recipe-tutorial-for.html