Whole30, Day 27
Lunch and dinner got a LITTLE backed up today. I was taping the radio show I co-host this morning (#AmericanWeekend) and one of our guests was running late, which made me run late, which meant I did not have time to eat lunch. I heated up the soup, I even put it in the bowl. But before I could get it to the table the plumber was knocking on the door and I had another appointment. Soup back in the pan.
Once I finally got home for the day around 3:30 I was able to re-heat my previously re-heated soup and eat it. If I had to cook dinner I would've had to start right away but thankfully I had roast chicken left in the fridge so I just had to re-heat that later! Lots of re-heating today...
I steamed some broccoli to go with the chicken and we were ready to roll. My poor husband keeps begging me to not make any more meat. I keep telling him he just has to last till Friday. He does not share my willingness to complete this program.
Whole30, Day 27 4.8 lbs. lost
Breakfast: bacon, fried egg, potato hash
Dinner: roast chicken, steamed broccoli
Sancocho (adapted from My Colombian Recipes):
1 red bell pepper
1 green bell pepper
1 medium onion
1 tsp. cumin
4 cloves garlic
1 tbs. Spanish seasoning with azafran (I use Goya)
2 tbs. grapeseed or coconut oil
2 lbs. beef (for stew)
1.5 lbs. pork ribs (seperated)
2 ears of corn, cleaned and cut into thirds
2 green plantains, peeled and cut into 1 inch disks
4 Russet potatoes, peeled and quartered
2 large yucca, peeled and cut into large pieces (try to match the size of the potatoes)
salt & pepper
fresh cilantro, chopped
In a blender, or food processor, combine the peppers, onion, scallions, cumin, garlic and Spanish seasoning mix. Blend until it all comes together and there are only small pieces of pepper. Set aside.
Heat the oil in a large stock pot until almost smoking. Season beef and pork ribs generously with salt & pepper. Working in batches, sear the beef in the pot, removing it to a plate as you go. Once all the beef is seared, return it, and the pork ribs to the pot.
Add in 1 cup of the pepper mixture (reserve the rest in an air-tight container in the fridge) and 12 cups of water. Season with salt. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
Add in potatoes, plantains, and yucca, cover and continue to cook for 30 minutes.
Add in the corn, cover and cook for another hour, tasting for seasoning as you go.
Finish the soup with fresh cilantro. Serve hot. (makes GREAT leftovers!)