Squid Ink Fettuccini Pasta With Ham and Shiitake Mushrooms

Fettuccini With Ham and Shitake Mushrooms

This is a bigger portion which was eaten by the family. Depending on how much you eat, this will cater for 5 - 10 people.

Note: Please adjust the portions of meat, vegetables etc. according to your body's needs


Recipe
2-3 T olive oil
1 c carrots
2 dried shitake mushrooms boiled, drained and sliced
1/2 c asparagus sliced
1/2 c red pepper cut into strips
1 c broccoli sliced
2 c zucchini sliced
1/2 c spinach
1 t capers
1/2 c small thai basil
1/2 c tomatoes chopped
1/4 c parmesan cheese
6 kalamata olives sliced
1 1/4 c leftover ham (low salt and low-sugar. I used coconut crystals as sweetener)
2 and 1/2  c boiled squid ink fettuccini pasta depending on the amount of carbohydrates your body needs (bought from Central Market - USA, also available online)

Procedure:
Boil the dried shiitake mushrooms in a pot with boiling water.
Put the pasta with the mushrooms until cooked (according to package directions - 3 minutes).
Remove the pasta from the pot and put in a colander (draining the water).
Set aside.
Put oil in a heated wok or pan.
Saute the garlic in the oil.
Put all the vegetable ingredients in.
Add the ham.
Add the cheese.
Saute until all ingredients are cooked.
Serve warm.
Enjoy.

Pictures

The Shiitake mushrooms with the squid ink pasta in boiling water

Oil with garlic

Cut vegetables

Left-over ham

Squid Ink Pasta Drained

Vegetables in the pan

The Squid ink pasta added

The finished pasta

Squid Ink Fettuccine Pasta with Vegetables

Squid Ink Pasta Primavera (depending on how much you eat, for 2-4 people)

Ingredients

2-3 T olive oil

1/3 c carrots sliced 

1/4 c asparagus sliced

1/4 c red and orange pepper cut into strips

1 c broccoli florets sliced

1 c zucchini sliced

1/2 c spinach

1 t capers

5 big leaves basil sliced

1/2 c tomatoes chopped

1/4 c parmesan cheese

1 and 1/4 c boiled squid ink fettuccine pasta (bought from Central Market - USA, also available online)

Procedure:

Put the oil in a heated wok or pan

Saute the garlic in the oil

Put all the vegetable ingredients in

Saute until all ingredients are 'semi cooked'

Add the fettuccine pasta

Serve warm

Enjoy

'Kare-Kare' Stew with Miso Sauce: Paleo: Philippine Stew with A Twist

The Kare-kare Pork Stew 

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The kare-kare is a Philippine pork stew that is normally made with toasted ground rice, coconut milk, pechay, eggplant, banana blossoms and ground peanuts. It is normally eaten with steamed rice and shrimp fry. This recipe is my take on the dish.

Stew Ingredients:

3/4 c water

2 tsp miso

1/2 c coconut milk

1 tsp freshly ground peanuts

1 clove garlic minced

1-2 broccoli florets

2 small pork chops 

1 small pack enoki mushrooms

1 c spinach

salt to taste

optional: 1 tsp rice

Sauce Ingredients:

1/4 c water

1 T light miso

Stew Procedure:

Heat a pot in medium heat with 4 c water

Put the pork chops in the pot

Slow cook until tender 

(leaving about 3/4 c water for the sauce)

Add the coconut milk, garlic and rice

Simmer until the rice is cooked 

(Note: rice is optional)

Put the miso, eggplant slices and the ground peanuts inside the pot

Cook until sauce is a little bit thick

Add the broccoli and mushrooms 

Add the spinach

Turn the heat off

Serve with the miso sauce 

Procedure To Make The Sauce:

Put the water and miso in a pot

Mix the miso and water with a whisk while cooking

Cook until slightly thick.

Pour on top of the stew

Pictures

Pork chops

 Coconut milk

Minced garlic 

pork, coconut milk and minced garlic

Ground peanuts, coconut milk and pork

Pork, coconut milk, ground peanuts, miso and garlic 

Eggplant slices added to the stew

Coconut milk, eggplants, pork, and enoki mushrooms

   

Broccoli added to the stew

The miso sauce

 

The finished 'Kare - kare Pork Stew'

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Ingredients:

Egg Mixture:

4 'free-range' eggs

(we can visit the farm to see if chickens are well treated)

1/4 tsp. salt

1 Tablespoon water

Filling:

1 slice cheese

4 bacon sliced into pieces 

(made from animal or plant meat -we used 'Morning star' veg. bacon here) 

1 cup (packed) spinach

3 medium white button mushrooms sliced

1/4 of a medium red bell pepper diced

1 medium roma tomato sliced 

1/4 of a medium red onion

1 big clove garlic finely minced

salt to taste

black pepper to taste

1 T olive oil 

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Procedure:

Putting it All Together:

Heat the pan you used to saute the filling or get a new pan 

Put 1 T olive oil and 1 T butter

(whatever animal or plant oil or butter your body prefers)

Add the egg mixture

Spread the egg mixture throughout the pan

When almost done, spread the filling mixture in one half of the omelette

Add the cheese all over the filling

Cover with one side of the omelette

Transfer into a serving platter. 

Serve.

Egg Mixture

Put all the egg mixture ingredients in a bowl

Whisk the egg, water and salt

Set aside

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Filling

Prepare and cut the food items needed for the filling

Heat the pan

Saute the garlic and onion in the olive oil

Add the 'bacon' pieces, tomatoes, mushrooms and red bell pepper

Mix and taste

Add the mushrooms

Mix

Add the spinach

Mix and when cooked, set aside.

                                 

Fry the egg mixture

 Add the filling in one side of the fried egg mixture

 Add cheese on top

                                 

Fold half of it on top

Eat and enjoy.

Note: I ate about 3/4 c of this