Redeeming the Table

sharing stories, hospitality & food with friend & stranger

Redeeming the table shares stories of faith & life around the table, while utilizing real food focusing on the Paleo diet and extending hospitality to welcome others to it.  Kamille Scellick is the voice behind Redeeming the Table, and she speaks candidly and openly of her own story, struggles, and triumphs in sharing the table.  She is a mom to three girls, one who has special needs.  She is the wife to Ben.  She loves Jesus.

Filtering by Tag: pork

Day 6: Autumn Meaty Meals (Fish, Poultry, Pork, Beef) all Paleo

If you are in need of quick and easy to find Paleo Main Meat dishes, I have some great ones for you for the Fall.  Most of these have been created for Jogo's Good Eats, and they aren't really time consuming.  The most time consuming is the Paleo Shepherd's Pie and Meaty Spaghetti Sauce, due to cutting the vegetables into a small dice.  Can I give you an easy tip?  If there is a Trader Joe's near you, they have a mirepoix already to go, which saves time. 

But...

Can I implore you to at least once spend time getting use to your chef knife and cutting your own mirepoix?  As you cut and chop, spend the time going through a list of your family members and friends--giving thanks for them.  Speaking words of blessings over them. 

Apple Sage Sausages

Apple Sage Sausages

Paleo Shepherd's Pie (technically Cottage Pie)

Paleo Shepherd's Pie (technically Cottage Pie)

Meaty Spaghetti Sauce on Spaghetti Squash (with a picture demo on cutting your own mire poix)

Meaty Spaghetti Sauce on Spaghetti Squash (with a picture demo on cutting your own mire poix)

Spicy Coconut Green Bean & Sausage One Pot Wonder

Spicy Coconut Green Bean & Sausage One Pot Wonder

Paleo Pork Stew

Paleo Pork Stew

Baked Chicken Thighs with Roasted Vegetables

Baked Chicken Thighs with Roasted Vegetables

Roasted Chicken in a Pot

Roasted Chicken in a Pot

Pistachio Crusted Salmon with Sauteed Fennel

Pistachio Crusted Salmon with Sauteed Fennel

Paleo Pork Stew

 

Back in Spring, our friends who provide us with eggs let us in on their venture of raising pigs as well, reserving one little piggy for us.  Along came Fall, which meant harvest time for the pig.

Upon hearing that we would go & pick out the pig we would eat, my oldest inquired to have the pig with the curly tail.  When finding out that they all had curly tails, she paused & requested, “How about the one with the curliest tail,” then putting her hands around her nose, “and the biggest snout.”  I don’t know if our pig had the biggest tail or snout, but this little piggy has been received with thankfulness in our home.  

In these blustery winter days, it can be overwhelming on the soul & mind for one more day lacking Vitamin D.  It takes a bit more to muster up a heart of gratitude after the holidays.  Give yourself a lazy Sunday, where you cut the meat off the country style pork ribs, peel and chop the sweet potatoes, and mix in the other ingredients to wait.  As the pork is braising & transforming to tender goodness, take note of your many gifts of thankfulness.  This stew brings out time, time for taste, time for us to recall all that is good and wonderful, especially in the month of January in Bellingham.

Pork Stew (printable recipe) 
I adapted this recipe from one of my favorite cookbooks, Good Meat, in order to make it Paleo-friendly.  If you are doing Whole30, then sub out the maple syrup.  I think it is essential that lime wedges are served with this stew.  That bit of acid brings it altogether, along with a bit more salt prior to serving.  

Ingredients:
1 to 2 pounds pastured pork country-style ribs, boned & cut into 2-inch lengths
salt & pepper
2 to 3 Tb coconut oil
2 yellow onions, finely chopped (about 1 cup)
2 garlic cloves, chopped
½ cup chicken broth
4 cups boiling water
1 (4-ounce) can diced green chilis
1 Tb apple cider vinegar
1 Tb maple syrup
2 pounds of peeled & chopped sweet potatoes

Serve with:
slices of lime
chopped fresh cilantro

Directions:

Rinse & blot the meat and salt & pepper it lightly.

Heat the oven to 325 degrees and set the rack to the center.  Put a big braising pot over medium heat, and heat 2 Tb coconut oil.  Brown the meat, but avoid crowding.  If needed, brown in batches, until the meat is a deep auburn color.  Remove meat to a plate & set aside.

Heat 1 Tb coconut oil and add the finely diced onions to sweat them down, over medium heat.  Don’t brown them, just lightly colored.  Add the garlic and cook for another minute, or until fragrant.  Add the chicken broth to the pot to deglaze.  Scrape up the bits on the bottom.  Add the boiling water, and meat to the pot.  Cover and place pot into the oven for two hours to braise.

Stir in the chiles, vinegar, maple syrup, and sweet potatoes.  Cover pot again and cook for another hour longer.

Add salt to taste if need be.  Serve in bowls with limes & cilantro on the side.   

 

I'm Kamille-Welcome!

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

Wife to Ben. Mama to three beautiful girls. I cook, bake & eat. Food, hospitality, & sharing our stories just might change the world. 

 

 

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