They were just falling apart at this point, so with two forks I (actually the children did it for me!) pulled the pork apart until it was in long shreds. Serve on wholewheat hamburger buns with some fruit and chips. Delicious!
Sunday, January 9, 2011
Pulled Pork
Here is a pork dinner we had recently. Super easy and super delicious! I wanted leftovers, so I put 2 pork roasts (I think they were shoulder roasts, and each about 3 pounds) in my 6 qt crockpot, poured our favorite barbeque sauce on top (I didn't measure ~ it was probably about 2 - 3 cups) and cooked on low all day, about 8 hours.
They were just falling apart at this point, so with two forks I (actually the children did it for me!) pulled the pork apart until it was in long shreds. Serve on wholewheat hamburger buns with some fruit and chips. Delicious!
They were just falling apart at this point, so with two forks I (actually the children did it for me!) pulled the pork apart until it was in long shreds. Serve on wholewheat hamburger buns with some fruit and chips. Delicious!
Sunday, November 21, 2010
Greek-Style Lamb and Rice
We are currently learning about ancient Greece in school, so I decided to make a Greek meal for dinner. I searched the internet and found scores of yummy sounding recipes, but I wanted something that wouldn't be too time consuming (of course I was searching on Friday afternoon, just a couple hours before dinner time!). I found this recipe at kitchendaily.com and thought it would work perfectly. It was DELICIOUS!!!!
The original recipe was for "Greek-Style Chicken and Rice", but I substituted lamb for the chicken to make it more authentic, and because we have chicken all the time but rarely have lamb. I bought lamb shoulder chops. They were significantly cheaper than regular lamb chops, and had more meat on them. The above plate was for my husband, and he got a whole shoulder chop to himself. For the children I cut up 4 shoulder chops and split them between the 5 kids.
Tomato/Feta Garnish
(this was EXCELLENT and I am excitedly planning what other recipes I can add this garnish to!)
In small bowl combine:
1/2 cup chopped plum or cherry tomatoes
1/3 cup chopped seedless cucumber (I didn't have so left this out)
2 T thinly sliced green onion (scallions)
2-3 T crumbled feta cheese
1/2 tsp oregano
Mix well and refrigerate while you cook the lamb and rice.
Lamb and Rice
The recipe was submitted to the kitchendaily website by Rice-a-Roni, so of course one of their products was included in the ingredients! It called for this specific type, Whole Grain Blends ~ Chicken and Herb Classico, and I bought 3 boxes to feed our family of 7. This amount turned out to be just perfect. Now that I've made it once, I will probably substitute with white or brown rice and spices at home, to save money next time.
I used one whole spice package from one of the Rice-a-Roni boxes and sprinkled it over the lamb. Set aside.
In large skillet, combine the other two spice packets, rice, water and oil (as directed on back of box). Bring to a boil and let boil for about 5 minutes. Then add the lamb, cover, and reduce heat to medium. Let simmer for about 30 minutes until lamb is cooked and most of the liquid is absorbed by the rice.
According to the recipe, at this point you're done. I actually scooped out all the rice and kept it warm on the back of the stove while I fried the lamb chops for a few minutes on each side. When I make this again, I will do this step first, before beginning to cook the rice. I still want to cook the lamb and rice together, because the lamb taste seeped into the rice while cooking and gave it a scrumptious flavor! But I like the seared taste of meat better than strictly boiled.
Arrange rice on a plate, place lamb on rice, and spoon some of the tomato/feta garnish on top. Ta-da!
Serve with hummus and greek flat bread and enjoy!!
Verdict: Everyone loved this and begged me to make it again!
The original recipe was for "Greek-Style Chicken and Rice", but I substituted lamb for the chicken to make it more authentic, and because we have chicken all the time but rarely have lamb. I bought lamb shoulder chops. They were significantly cheaper than regular lamb chops, and had more meat on them. The above plate was for my husband, and he got a whole shoulder chop to himself. For the children I cut up 4 shoulder chops and split them between the 5 kids.
Tomato/Feta Garnish
(this was EXCELLENT and I am excitedly planning what other recipes I can add this garnish to!)
In small bowl combine:
1/2 cup chopped plum or cherry tomatoes
1/3 cup chopped seedless cucumber (I didn't have so left this out)
2 T thinly sliced green onion (scallions)
2-3 T crumbled feta cheese
1/2 tsp oregano
Mix well and refrigerate while you cook the lamb and rice.
Lamb and Rice
The recipe was submitted to the kitchendaily website by Rice-a-Roni, so of course one of their products was included in the ingredients! It called for this specific type, Whole Grain Blends ~ Chicken and Herb Classico, and I bought 3 boxes to feed our family of 7. This amount turned out to be just perfect. Now that I've made it once, I will probably substitute with white or brown rice and spices at home, to save money next time.
I used one whole spice package from one of the Rice-a-Roni boxes and sprinkled it over the lamb. Set aside.
In large skillet, combine the other two spice packets, rice, water and oil (as directed on back of box). Bring to a boil and let boil for about 5 minutes. Then add the lamb, cover, and reduce heat to medium. Let simmer for about 30 minutes until lamb is cooked and most of the liquid is absorbed by the rice.
According to the recipe, at this point you're done. I actually scooped out all the rice and kept it warm on the back of the stove while I fried the lamb chops for a few minutes on each side. When I make this again, I will do this step first, before beginning to cook the rice. I still want to cook the lamb and rice together, because the lamb taste seeped into the rice while cooking and gave it a scrumptious flavor! But I like the seared taste of meat better than strictly boiled.
Arrange rice on a plate, place lamb on rice, and spoon some of the tomato/feta garnish on top. Ta-da!
Serve with hummus and greek flat bread and enjoy!!
Verdict: Everyone loved this and begged me to make it again!
Thursday, November 18, 2010
Meals in 30 Minutes - Italian Chicken on Noodles
I'm starting a new category of food posts: meals that you can have on the table in 30 minutes or less. And the first post in this category is a recipe I made up! How does that old saying go..."necessity is the mother of invention"? In my case, desperation was the inspiration behind this super easy chicken recipe!
Pour about 2 T olive oil in a skillet and add chicken breasts. As they are browning, sprinkle some Italian seasoning on each piece. Add 2 or 3 cloves of fresh garlic to the pan. After 8-10 minutes, turn over and lightly sprinkle Italian seasoning on the other side of each piece. When breasts are browned on both sides, cover pan and simmer on low until cooked through. Meanwhile, cook noodles of your choice (I used spaghetti). Serve chicken on noodles and enjoy!
Verdict: I have cooked chicken breasts so many times, I really thought this wouldn't be much different. But the blend of Italian seasoning and garlic made it really tasty and the whole family commented on it favorably! Will definitely whip it up again!
Pour about 2 T olive oil in a skillet and add chicken breasts. As they are browning, sprinkle some Italian seasoning on each piece. Add 2 or 3 cloves of fresh garlic to the pan. After 8-10 minutes, turn over and lightly sprinkle Italian seasoning on the other side of each piece. When breasts are browned on both sides, cover pan and simmer on low until cooked through. Meanwhile, cook noodles of your choice (I used spaghetti). Serve chicken on noodles and enjoy!Verdict: I have cooked chicken breasts so many times, I really thought this wouldn't be much different. But the blend of Italian seasoning and garlic made it really tasty and the whole family commented on it favorably! Will definitely whip it up again!
Friday, October 1, 2010
Canning Tomatoes
With the abundance of tomatoes from our garden, I canned tomatoes for the first time this summer! I have always wanted to, but thought that I needed a pressure cooker for tomatoes, and I only have a hot water bath canner. After reading through the Ball Blue Book Guide to Preserving, however, I realized that I was mistaken. I gave it a try, and it's really easy! I was able to process one batch (10 pints) in just a couple hours, doing other things during the 40 minutes they were boiling.
I even felt the freedom to forego some of the instructions and just do what was easiest. I did not blanche the tomatoes first (as recommended in the book, for ease in peeling the skins off) because I did not take the skins off. I didn't even cook them. I just cut them up and plopped the pieces into a pan with a tiny bit of water to warm them up a little. Then I spooned them into warm jars. As with all canning, it is very important that the jars, lids, and food and/or liquid going into the jars is all warm, or the lids may not seal properly. Here are some of the jars keeping hot in a kettle of simmering water.
Before spooning the tomatoes into the jars, I added 1 T of vinegar to each jar. This increases the acidity of the tomatoes. If the acid content is too low, they will not preserve well by this hot water bath method. Foods that are naturally low in acid must have their acidity increased for the hot water bath method, or canned using a pressure cooker. For increasing acidity you can use either 1 T of vinegar or 1 T of bottled lemon juice (not fresh) per pint jar. If you are using quart jars, increase this amount to 2 T.
Then I added the tomatoes and poured some of the juicy water that the tomatoes were keeping warm in, over the tomatoes to within 1/2 inch of the top of the jar. Next I added 1/2 tsp of salt to each jar (this is optional).
I put the jars into my large canning kettle, brought it to a boil, covered the kettle and let them boil for 40 minutes.
Voila!
I was not happy with all the liquid at the bottom of the jars. Obviously I could have packed them a little tighter with tomatoes. But all in all I was pleased with how easy this was and I can't wait to add jars of our own garden-fresh tomatoes to some soup recipes this winter!
I even felt the freedom to forego some of the instructions and just do what was easiest. I did not blanche the tomatoes first (as recommended in the book, for ease in peeling the skins off) because I did not take the skins off. I didn't even cook them. I just cut them up and plopped the pieces into a pan with a tiny bit of water to warm them up a little. Then I spooned them into warm jars. As with all canning, it is very important that the jars, lids, and food and/or liquid going into the jars is all warm, or the lids may not seal properly. Here are some of the jars keeping hot in a kettle of simmering water.
Before spooning the tomatoes into the jars, I added 1 T of vinegar to each jar. This increases the acidity of the tomatoes. If the acid content is too low, they will not preserve well by this hot water bath method. Foods that are naturally low in acid must have their acidity increased for the hot water bath method, or canned using a pressure cooker. For increasing acidity you can use either 1 T of vinegar or 1 T of bottled lemon juice (not fresh) per pint jar. If you are using quart jars, increase this amount to 2 T.
Then I added the tomatoes and poured some of the juicy water that the tomatoes were keeping warm in, over the tomatoes to within 1/2 inch of the top of the jar. Next I added 1/2 tsp of salt to each jar (this is optional).
I put the jars into my large canning kettle, brought it to a boil, covered the kettle and let them boil for 40 minutes.
Voila!
I was not happy with all the liquid at the bottom of the jars. Obviously I could have packed them a little tighter with tomatoes. But all in all I was pleased with how easy this was and I can't wait to add jars of our own garden-fresh tomatoes to some soup recipes this winter!
Wednesday, August 11, 2010
Potato Slices on the Grill
At votemom's request, here is a new recipe. ;-) (finally!)
We frequently grill during the summer, as I'm sure you do too. These potato slices on the grill are a bit tedious to prepare, but they are sooooo worth it after they are cooked!
Slice up several potatoes. Stand them one slice at a time on a large piece of foil, and sprinkle each side with a bit of garlic powder and parsley flakes (or any kind of specialty spice or rub ~ I have two spices from Two Sisters Gourmet called over the edge herbed spinach and outrageously garlic blend that are perfect for this!).
Add a few small dollops of butter to the package. You don't want to add too much, but just enough to add a hint of the yummy butter taste, and to prevent sticking. Seal foil tightly. I usually double wrap so the butter doesn't all leak out. Grill as desired.
Unwrap and enjoy!
We frequently grill during the summer, as I'm sure you do too. These potato slices on the grill are a bit tedious to prepare, but they are sooooo worth it after they are cooked!
Slice up several potatoes. Stand them one slice at a time on a large piece of foil, and sprinkle each side with a bit of garlic powder and parsley flakes (or any kind of specialty spice or rub ~ I have two spices from Two Sisters Gourmet called over the edge herbed spinach and outrageously garlic blend that are perfect for this!).
Add a few small dollops of butter to the package. You don't want to add too much, but just enough to add a hint of the yummy butter taste, and to prevent sticking. Seal foil tightly. I usually double wrap so the butter doesn't all leak out. Grill as desired.
Unwrap and enjoy!
Wednesday, June 30, 2010
Linguine in Clam Sauce
This is a yummy recipe my family has enjoyed for a long time, from the cookbook The Gradual Vegetarian by Lisa Tracy. Easy to prepare, and takes about the same time as spaghetti, but with a delightful clam and garlic flavor! The original recipe as listed below serves 2 very generously. I add slightly more of everything for our family and we usually even have leftovers for one lunch the next day.Linguine in Clam Sauce
2 T olive oil
1 can chopped clams (I use 3 cans for our family of 7)
2 garlic cloves, minced
Large pinch of oregano
1 T fresh chopped parsley (I usually don't have fresh so I use dried)
2 T lemon juice (whenever I don't have this ingredient I just leave out and it still turns out great!)
1 T yogurt (I add a bit more since I am using more clams and more clam juice)
1/2 pound linguine noodles, cooked
1 T butter (I usually leave out this step)
Grated Parmesan cheese
Heat oil in a skillet. Drain clams and reserve liquid. Saute garlic in olive oil for one minute. Add clams, oregano, and parsley. Saute for one minute more. Add lemon juice and juice from clams. Simmer for a few minutes and then add yogurt. Stir in and remove pan from heat.
After linguine noodles are cooked, toss with butter. Serve topped with clam sauce and parmesan cheese.
Our whole family loves this and it's a nice variation on an Italian dinner!
Monday, May 31, 2010
Cranberry Chicken
I got this recipe from my friend Carissa on the Tapestry of Grace "Loose Threads" yahoo group, and it was absolutely delicious! A winner!Cranberry Chicken
Spread boneless, skinless chicken breasts in 9x13 pan. Mix together and pour over top:
1 can whole cranberry sauce
8 oz bottle of French salad dressing
1 envelope french onion soup mix
She suggested covering pan with foil and baking for 90 minutes, but I wanted it to bake faster so I left the pan uncovered. I baked them for about 25 minutes and then turned the chicken breasts over and baked on the other side for another 25 minutes.
Verdict: I was skeptical about mixing the onion soup mix with french dressing and cranberries, but the blending of the flavors was really, really good. A sweet yet tangy flavor. Loved by the whole fam and will definitely make again!
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