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If you have a farmshare or a farmer’s market in your area, seek out ribs from pastured hogs.
They’ll be more meaty and less fatty, they’ll be far more flavorful, and they’ll cook much more quickly.
ginger 3 lemon slices, preferably an organic lemon Approximately 2 pounds of country-style ribs, preferably from pastured hogs Drizzle a splash of extra-virgin olive oil into a large pot over medium heat.
Stir in the onions and cook for 5 minutes, stirring occasionally, or until onions are softened and fragrant.
(The oxidizing effects of air on certain produce is much like the oxidizing effect of water on iron.) That means your avocados will be bright green until you polish off the last slice of your frittata! cremini OR button mushrooms, sliced 1 small onion, thinly sliced 1/2 of a red pepper, thinly sliced 1 avocado, cubed 2 strips cooked bacon, chopped, preferably from pastured hogs 6 eggs 2 tablespoons Italian herbs Sea salt & freshly cracked pepper Place the mushrooms in a large skillet and add a generous drizzle of extra-virgin olive oil. Schwarzbein The Hungry Gene: The Science of Fat and the Future of Thin, E.
Cook over medium heat for 20 minutes, stirring occasionally, or until the mushrooms have shrunk to half their original size.
While that has an appealing hands-off aspect, I like to be able to see (and smell) the frittata from start to finish so that I don’t accidentally overcook it — if you keep your eye on it, you can achieve exactly the browning effect you’re going for.
The great thing about cooking avocados along with everything else is that then they won’t brown, because the enzymes that would normally cause the browning upon contact with air are deactivated by heat.
canned diced tomatoes 1/2 cup apple cider vinegar 2 T.
If you’re using conventional ribs, cook them for at least 2 hours at 300F and another hour at 350F, then use a meat thermometer to see if they’re done, which they will be when the internal temperature of the meat is about 190F.
An omelet (or a frittata, which is pretty close to an omelet) is an incredibly versatile dish to make, because pretty much anything goes with eggs.
tamari or soy sauce (tamari is wheat-free soy, so use that if you’re making gluten-free ribs) 2 T.
pickapeppa sauce (a delightful Jamaican condiment that’s basically a more flavorful version of Worcestershire; look for it in the condiments aisle) 2 T. powdered mustard 1/4 cup chili powder (this seems like a lot, but it’s not) 1 tsp.