It is Day 5 of our household whole30 challenge. I bet you thought we quit again. Nope. We are still going strong. Come on now, have a little more faith in us than that. Sure, there have been a few struggles, but no slip ups. I think we are going to make it this time. Now onto the food.
I should have a lot more food to post but have been in a bit of a pinch with photos and am in need of some new plates for food photography purposes… until then, here was one of the favorites of the week.
I love carnitas. Maybe that is why this is my favorite. I know, carnitas are not nearly as fun without a taco shell or a tortilla to go with them but I promise you that with the right fixings, they are still damn good. I thought about serving the carnitas in a lettuce wrap…but I have done that about a thousand times and I always end up frustrated with a mess in my lap ( or my plate if I am lucky ). Unfortunately lettuce is just not as great of a food transportation device as a tortilla. Instead of a lettuce wrap I decided to saute some cabbage and top it with carnitas. Perfect. No frustration, yet with all the flavor. It is not as pretty, but in the end, it is the taste that counts.
I served Yucca root as a side for the carnitas, which many people have never tried before. Let me tell you, if you are missing potatoes, and are turning orange from eating so many sweet potatoes than this is the way to go. I prepared them “cuban” style which means you make a sauce made up of onion, garlic, and olive oil and then pour it over the cooked yucca to finish. To prepare the yucca all you need to do is peel it, cube it, simmer it unitl tender, and then finish it with your sauce.
For the Sauce:
4 garlic cloves, minced
one onion, diced
1/4 cup olive oil
salt and pepper to taste
I put all of my ingredients in a food processor and pulsed until everything was nicely minced, but you can do it by hand as well.
Place sauce in a pan over medium high heat and sautee for a few minutes just to get the raw onion/garlic flavor out. DON’T BURN YOUR GARLIC.
Pour the sauce over your yucca and toss. Season with salt and pepper. Easy peasy.
I also served homemade salsa and guacamole. Nothing is complete without guacamole.
On another note, today I am starting the first day of my last lab class for culinary school. ( granted I pass ) I am almost done. I am all sorts of nervous and excited. I remember the first time I slipped on these chef coats… I couldn’t help but smile. It was the beginning of a new chapter of my life. A chapter I had always dreamed of. Hard to believe that dreams really do come true. I am curious to see what the next chapter in my life has in store for me. I don’t plan to stop dreaming anytime soon.