If you have an hour, you can make one of these 30-minute-or-less meals and eat it with your loved ones.
Is this the future of cooking?
A couple of weeks ago, I was invited along to a warehouse in north London to see what is being billed as “the world’s first automated kitchen.” The system, made by Moley Robotics in the UK, can only make crab bisque right now—and it requires that all of the ingredients and utensils are pre-positioned perfectly. The goal, though, is to have a consumer-ready version within two years, priced at around £10,000 ($14,600). The company envisions an “iTunes style library of recipes” that you can download and have your robot chef prepare.
More at ARS Technica.
I had been struggling for ways to make fish more interesting. Calories vs Flavor. I went to dinner out, opted for a haddock piccata over linguini. I Told them omit the pasta, and I had a side of veg. A hearty sized bowl of Haddock poached in a lemon Parmesan broth swimming with capers and quartered mushrooms arrived at my table. It was better than terrific, it was perfect. By taste alone I adapted in to my Weight Watcher regimen. It came out perfect! The trick is, taste along the way. If the broth isn’t lemony enough. add more lemon, if too lemony add more broth.
The ingredients per serving
- 4-6 ounces of Haddock, Cod or your favorite white fish
- 1 tablespoon of capers, liquid can be included
- 2 tablespoons of lemon juice fresh or bottled
- 1 1/2 cups of Chicken, or vegetable broth
- 2 tablespoons of Parmesan cheese
- 3/4 cup of mushrooms quartered or sliced
- 1/2 cup of cooked pasta, 1 cup gently cooked zoodles, or spaghetti squash
- options to add, to simmering broth, are garlic, onions, 1/4 cup of shredded carrots, 1/4 cup of broccoli slaw.
In a 1 quart pan, simmer, do not boil broth, add lemon juice and mushrooms until cooked, add capers, lemon juice.
Taste the broth if it is too lemony add more broth or add more lemon for a more lemon.
Add Fish to the simmering broth and cover for 3 minutes. After 3 minutes If fish is firm and flaky it is ready to serve. If not done, cover a minute at a time for your preferred texture. Gently lift haddock out of the pot into a bowl over pasta or cooked veggies, Stir Parmesan into broth until dissolved, pour your broth over fish and enjoy. 7 weight watcher points if served without pasta.
I recently went to my Weight Watcher meeting, and everyone was talking Crack Slaw. Yes! CRACK as in, I CAN”T STOP EATING I! And its delicious. The varieties made with ground turkey, ground turkey breast, ground chicken or ground chicken breast are the lowest in calories. 4 servings per recipe.
There is also no wrong way to make it, 1 lb of ground meat, Turkey, Beef, Chicken, Pork , Lamb, even Buffalo(Bison). 1 lb. of angel hair slaw or any other slaw including broccoli slaw. Spices, Ginger, Vinegar, onion and Garlic. Cook in a Wok, a saute pan or a crock pot. Also, the crack slaw once prepared can be used to make Asian egg rolls, use the Pad Thai Crack Slaw recipe listed second.
Basic low Calorie Turkey Crack Slaw
- 1 lb of ground turkey breast
- one medium onion diced fine
- 1 -2 cloves of garlic minced, or 1/4 tsp garlic powder
- 1 bag of fine Angel hair coleslaw, standard coleslaw is acceptable
- 2 tsp of grated fresh ginger or 1/2 tsp powdered ginger
- 1 tablespoon vinegar
- 1/2 cup vegetable broth, chicken broth or water as needed
- Salt and pepper to taste
- optional spices are hot pepper flakes, onion powder, garlic powder
- Cooking spray, or 2 tsps of your favorite healthy oil
Pre-spray your wok or saute pan or heat oil of your choice. Use a medium heat setting as you saute, not burn your next ingredients the diced onion and garlic, cook until softened, and ginger, saute about 1 minute
Add Ground turkey, brown and chop fine as sauteing. Once browned, add the bag of slaw, spices and vinegar. Stir meat and coleslaw until the slaw is well wilted. You may add broth a small amount at a time to keep the contents of the pan not to burn. If you add too much broth it will cook off. Serve while hot
***** sub any ground meat
Pad Thai Taste Crack Slaw extra low calorie
- 1 lb of ground Chicken Breast
- one large onion diced fine
- 2 scallions, shopped
- 2 cloves of garlic minced, or 1/4 tsp garlic powder
- 2 bags of fine Angel hair coleslaw, standard coleslaw is acceptable
- 1/2 cup shredded carrots optional
- 1 Tbs of grated fresh ginger
- 2 tsp of Asian 5 spice powder
- 2 tablespoon Rice wine vinegar
- 1/4 cup soy or teriyaki sauce, **Gluten free are availble
- 1/2 cup vegetable broth, chicken broth
- Salt and pepper to taste
- optional spices are hot pepper flakes, onion powder, garlic powder or Sirracha,
- Chopped cilantro as a garnish optional
- Cooking spray, or 2 tsps of your favorite healthy oil
Pre-spray your wok or saute pan or heat oil of your choice. Use a medium heat setting as you saute, not burn your next ingredients the diced onion and garlic, cook until softened, and ginger, saute about 1 minute
Add Ground turkey, brown and chop fine as sauteing. Once browned, add the bag of slaw, 5 Asian five spice powder and vinegar. Stir meat and coleslaw until the slaw is well wilted. You may add broth a small amount at a time to keep the contents of the pan not to burn. If you add too much broth it will cook off. Finish by stirring in soy or Teriyaki and serve.
****For not so low call make with ground pork.
Either dish may be cooked in a crock pot, Saute meat, add to crock pot, add all ingredients plus 1 cup of additional broth. Cook on low. 3 hours
Antipasto, Antipasti (plural), translated as “before the meal”. In Italian cooking it means an appetizer typically consisting of olives, anchovies, cheeses, sliced sausage, peppers, artichoke hearts and various meats. Many Americans also believed it was the course served before pasta.The most hearty and daring of guests may enjoy Peprocini, anchovies and roasted garlic cloves in their antipasto. For Allergies or dietary preference*****omit meats for vegetarian. *****check all ingredients for wheat/gluten free. A low calorie option, omit meats and add ingredients that are oil free, and fat free. Most items can be purchased water packed.
Holidays tend to be complex. Delicious Appetizers are a treat to give and to serve. Quick appetizers that relieve the load might even taste better. I have received more compliments on this easy recipe than any other.
Quick, Easy, One dish Antipasto, Great for traveling, 5-10 minutes prep time.
Ingredients to mix together in nonmetallic dish. You can assemble in minutes for a quick pull together take along or marinate a day ahead for melding of all the flavors. Preserve cheese if making ahead do not add until just before serving.
- 1 large jar, 28 ounces of roasted peppers, sliced into strips
- 1 can or container of olives; Black, Kalamata, green or mixed, pitted may be prefered
- 1 Jar marinated mushrooms
- 1 can of Artichoke hearts cut to bite-size or two jars of marinated
- Have the supermarket deli cut a half pound each of provolone and Genoa salami, into 1/2 inch slices , cube at home into 1/2″
- 1 dozen cherry tomatoes halved, or 6 shredded and minced sun-dried tomatoes
- 1 tsp dried oregano or basil, or both.
- dress with premium olive oil. Omit to cut calories
There is no wrong ingredient, add these optional favorites to your audience’s taste, or serve as sides.
- mortadella cubes
- Italian Capicola, shredded or cubed.Various cheeses, Blue, Feta, shredded or flaked Parmesan
- 1 Cup of your favorite pasta cooked and chilled before adding, penne, rottini, farfalle bows or Orecchietti, **** gluten free options are available
- red raw onion
- roasted garlic
- Fresh basil leaves
- shredded prosciutto di parma, sliced and shredded thin
- hot pepper flakes
- roasted Asparagus, Zucchini or Eggplant
- Capers for a salty bite
Serve with Crusty breads, or varried lettuces to make quick salads
- a crusty loaf of bread
Had a craving for bake beans and natural casing franks the other day. We opened a can of B&M, the original standard. What a disappointment. That set the stage for a craving that wouldn’t go away until we made a REAL batch from scratch.
Rich Grandma’s Brand Molasses, bacon, brown sugar, hmmm, I could taste them before they were cooked.
- 1 cup tomato sauce, spaghetti sauce or 1/2 cup or ketchup
- 1 large diced onion
- 1/2 cup of molasses
- 3/4 cup of any sugar, brown, white, honey or agave
- 3-4 cups of favorite broth. Beef, Chicken or vegetable broth to make meat free
- 1/2 lb salt pork or bacon, slab bacon works best****omit to keep vegetarian
- 1/8 cup brown mustard
- 1 lb of your favorite dried beans for 4 cans of beans rinsed and drained
- salt and pepper to taste as you cook
Instructions to Prepare beans
- For canned beans, rinse and drain, and proceed to cooking
- Dried beans, start by rinsing in a colander, pick out any debris. Boil beans for 3/4 of an hour, rinse and drain. Place beans in a dutch oven pot on the stove or a crock pot. An alternate method to reduce the gassiness that beans can display naturally, is to soak overnight.
- Rinse and score salt pork in 1″ cuts add to the bottom of the pot or crock pot, add beans, or add 1″ pieces of bacon
- mix well all wet and dry ingredients preserving 1 cup of broth
- Add mixture and enough broth to cover beans.
- keep liquid high enough to cover beans at all times.
- on stove top, bring to a soft boil , turn down to simmer. In a crock-pot start on high, reduce to low when it bubbles.
- cook until tender and yummy, 8-12 hours*******canned beans reduce time to half. Dried beans take at least 6-8 hours to become tender.
Adjust seasoning as you go, many variations include; BBQ sauce, maple syrup, garlic,Worcestershire, Soy sauce, Bourbon, sweet or hot peppers and even diced carrots for sweetness.
Having steak and want to perk things up? Pretend you are just back from Miami, whip up a Miami favorite, an Argentinian Chimichurri sauce over Beef. The sauce is great also with Pork, lamb and Chicken.
Make this sauce ahead, great for sirloin, ribeye, flank and skirt steaks.
Its a Cilantro/parsley pesto like sauce. I am going to experiment with the ingredients listed for the best taste, any suggestions? Steffie prefers straight Cilantro without the parsley.
Basic Combo of the items below, add all in a food chopper or processor
- 1 bunch approx. 1 cup of either Cilantro or fresh Parsley or a combination, washed and trimmed of stems. Towel dried before processing
- 1/2 tsp dried oregano
- 1 tablespoon Vinegar, lime or lemon juice, aiding in preserving green color
- 1/2 cup of your preferred oil, olive, canola or vegetable
- 1/4 tsp of salt and pepper
- 1/4 tsp Pepper flakes optional
- Fresh or jarred garlic to taste, optional.
Spoon over steak right off the grill, add a wedge of lime to each plate
This may be the most decadent chilli you will ever taste, Rich, Savory, and you can make it as spicy as you would like. Great for a holiday party or football tailgating. Serves 6 or more. If you are calorie counting it isn’t for you. Take multiple opportunities to remove fat, once after roasting, and once after the long cooking. The rendered fat can be preserved in the freezer as a starting base instead of using oils and other fats. Just remember it will have a spicy kick.
To cook this delicious, satisfying chili you need 5-10 hours of cooking minimum, but it’s worth every bite.
- 5 pounds of short ribs, meaty beef back ribs, or combination of 1lb marrow bones and 4 lbs. well marbleized chuck
- 1 very large onion sliced
- 1 large carrot chopped
- 4 cloves garlic
- Spice mixture, Fajita spice, taco mix, prepacked Chili Spice or make your own blend with Chili powder, garlic powder, Paprika, cumin
- 2 whole jalapenos or pablano peppers ** substitute with a small can of Goya brand chipoltes in sauce
- 1 can 28oz kitchen ready tomatoes, sauce, puree, or 2 cups chopped fresh tomatoes
- 2 tablespoon fresh Cilantro optional
- salt and pepper
- 4-8 cups stock, Beef chicken, or vegetable
- 1 cup mixed green peppers in 1 inch pieces
- 2 cups of cooked mixed beans, black, white,or red, for an option to an all meat chilli
preheat oven to 350 degrees
in large roasting pan, place onion, garlic cloves, carrots and whole jalapenos on the bottom,
evenly distribute and coat spice mixture on all sides of meat and bones, place meat and bones In one layer on top of the base of sliced onions and carrots.
roast in oven for 1 1/2 hours turn frequently to brown, the more the beef and onions are caramelized the richer the flavor.
Remove from oven until cool enough to work with. Remove all gristle and cartilage. At this time you may want to keep the bones, to increase flavor.
Place all ingredients from the roaster into a large dutch oven/stock pot or crock-pot, except whole jalapenos/pablanos. Seed and preserve for final step.
Add crushed tomatoes, Cilantro, green,red and yellow peppers and enough broth to cover the meat. Skim fat before next step. Simmer on low for 1 hour on top of the stove. If using crock pot 2 hours on high.
Remove from heat, remove all bones and excess fat. Meat should be at a point where it can be easily shred. If you want to have beans in your chili now is the time to add them. Finely chop the jalapeno or pablanos that had been seeded. Simmer an additional 2 hours to 4 hours on top of the stove or 8 hours in crock pot on low. Add salt and pepper and spices to taste. If mixture is too dry add more broth to reach the consistency of chili, if mixture is too wet, allow to simmer with lid off until liquid is reduced. The longer you cook the better it tastes. This may be a two day process. **** continue to add spice salt and pepper to taste.
Serve as an entree with Rice, creamy Polenta, taco shells, or crusty rolls, Gluten free eating? Try Udi’s new line of hotdog and hamburger rolls, they are the best find! How about Gluten-free Corn bread.
If you have additional time you can chill between steps and skim chilled fat. A pressure cooker can be used to speed up the first simmering process. instead of 1 hour, use pressure cooker 30 minutes with 3 cups of beef broth as the liquid.
Goldman’s Italian American Tomato was named by Amy Goldman for her father’s grocery store in Brooklyn after she found this at a roadside grocery store in Cernobbio, Italy.
In Amy’s book she says…”voluptuous, red-ribbed, and very heavy in the hips-makes sauce as thick and rich as any tomato I’ve ever grown.”
Goldmans’ Italian American keeps up a steady production of large, red, pear shaped, paste tomatoes with exceptional flavor and few seeds. Nearly one pound per fruit! Makes one of the creamiest tomato sauces you’ll ever cook. “Excellent, sweet and luscious.”
The fruits are generally 1 pound. In South Windsor CT. during the 2010 growing season we had a tomato 2.5 lbs. 6.5 inches across. Seeds were saved for this years plants for 2013.
I just heard a big thunk, I guess I didn’t poke a big enough knife holes in the Spaghetti squash. The microwave will need another cleaning tonight. Puncture a spaghetti squash deeply with a fork or knife. Microwave a very large squash for 20 minutes. Steam should be coming out of the holes at the end of this time. If not, microwave for another 4 to 5 minutes. Let squash sit in the microwave for 10 minutes after cooking. I did an extra small for 8 minutes. Pull threads into a bowl, and dispose of seeds, toss with your favorite sauce or butter 42 calories per cup. You can purchase at farmer’s markets for a pretty low price. Yummy Yummy. For more quick ideas follow us on facebook!
Decobbing and freezing is the way to go. Buy the Fresh Corn on sale throughout the summer. 2012 is the year of the cornfield drought in the Midwest. Currently the media is saying it will drive up prices on not only corn but other products derived from corn.
All summer long through October’s final harvest, corn on the cob ranges in price as low as 10 cents an ear to $5.99 for a dozen for Farmer’s Market native. Corn is made into Ethanol for fuel, Corn Syrup, Corn Meal, Popcorn, you get the idea.
Will the price of frozen and canned corn go UP? Definitely! Even if we had a bumper crop, the production costs to harvest, frozen and canned most likely will never drop. Decobbing is the Frugal, healthy way to go. Buy the Corn on sale throughout the summer. Here’s the reason why? A can of Niblets, drained says it has 3.5 servings, 1/2 cup each or One & 3/4 cups total. A bag of Steamable vegetables says it contains four servings of 2/3 cup. The math is hard but its Two and 2/3 cup.
Four medium ears of fresh corn yields just about 2 1/2 cups when taken off the cob.
When corn is $6 a dozen or below it’s the ultimate bargain. Cheapskate mathematics; 12 ears=7.5 cups or the equivalent to 4 1/4 cans or 2.8 bags of Steamable frozen. The corn on the cob is the Better choice, its fresher, tastier and Cheaper than prepackaged supermarket items.. It wasn’t so long ago frozen corn was 99 cents and cans were 3/$1. Last I checked it was $2.19 for frozen bags and up to $1.59 for a can of Delmonte. If you don’t catch it on a weekly sales ad in can really be expensive. Frozen veggies still pop-up on sale from 99 cents and cans often are 2/$1 for store brand. When the pricing is low DO stock-up. .
BUT! Kids love to peel corn!!! Its portable food. Why not have summertime all year round at the table? The USDA says the average ear of corn is 80 calories 17 carbs 1 gram of fat and 3 grams of protein.
You can freeze ears whole, cob chunks, or de-cob and bag the kernels. To strip corn off the cob, first peel and rub off the corn silk, use a sharp knife or decobbing tool. Hold the cob upright with the tip in the air, and slice downward. Prepare a large pot of boiling water for blanching and a bowl of ice water for chilling after blanch. It’s suggested that sweet corn should not be salted while preparing. To blanch, plunge the corn in the boiling water for 2-3 minutes, remove corn and immediately place in an ice water bath. Blanch and chill times should be equal. Drain and seal in Ziploc type or a vacuum bag. Portion by your family meal size. Eliminate as much air out of the bags as possible for freezing. To reheat, boil or steam for 5 minutes, or microwave for 4 minutes. The blanching process has already partially precooked your corn. You won’t be just saving money; you will be enjoying the freshest taste and nutrition. If you’re lazy like me, toss peeled corn or kernels in bags without blanching and freeze, it’s still going to taste better than canned.
If you cannot take advantage of freezing from fresh, take advantage of sales on frozen and canned, stock up then. It applies to all veggies not just corn. Also be generous, don’t forget to donate to the local food bank, when the prices are low.
The choice is clear, when the seasonal veggies are abundant, buy fresh and freeze, when the stock-up sales at the grocers pop-up, take advantage.
Heirloom tomatoes are my obsession!
There is nothing better on a hot summer day than a lunch or dinner with a great tomato salad. This particular picture was an entry for a fundraiser cooking contest. The salad was an honorable mention, and is featured in the Rockville Bank 150th anniversary charity cookbook.
White, striped, pink, & green tomatoes are all represented on this plate. Markets such as Trader Joe’s and Wholefoods carry heirlooms year round. If you are unable to find in your local market, try summer time farmers markets. Not only will you find colorful tomatoes, but purple potatoes, fresh herbs, local melons, unusual squashes and delicious native corn. The flavors of local summer veggies is outstanding compared to super market fare. A red perfect tomato from the supermarket is grown for beauty and durability for transport, The taste and nutrition had been bred out! Scientific American had a recent report on how taste has become diminished.
What you need
- 1 lb or more various tomatoes, cherry to beefsteak, caution do not refridgerate
- Fresh log of mozzarella cheese like BelGioioso cut into 1/8″ slices
- A Bunch of fresh basil about 4 cups of leaves, washed and all stems removed, you can combine Sweet Italian, purple or Thai depending on taste preference. Save some leaves for garnish.
- 1/2 cup grated Parmesan cheese
- 1/2 cup Olive oil or other neutral preferred oil
- Salt to taste
- Optional squeeze of lemon to preserve Basil’s color
- Garlic cloves optional
- Pine (pignoli) nuts optional or Walnuts if pine nuts are unavailable
- Aged balsamic vinegar
Combine fresh basil and optional garlic and nuts with 1/2 of the olive oil and pulse in a food processor. Add oil as needed to create a paste. If leaves do not grind it is an indication you may need more oil, you may need to use a spatula to move all leaves into the blade. If paste is runny add more basil. The paste should be green and smooth. I do not add salt until after adding cheese. When pesto is smooth add Parmesan and pulse gently. over processing can COOK the cheese. The ratio should be 8:1, Basil to oil.
Slice Beefsteaks, slice or quarter all your medium tomatoes, leave cherry tomatoes whole or halve. Remember do not refrigerate fresh tomatoes if it can be avoided.
Just before serving, assemble your platter with larger tomato slices at the base, separate slices with mozzarella. I tiered my salad with 3 layers of beefsteaks and decorated the platter with alternating colors and sizes. Garnish with basil leaves.
Drizzle pesto on salad or serve on the size. Serve Balsamic as a side as well.
This salad does not need to be dressed, the olive oil in the basil combined with balsamic to taste, is the perfect dressing.
This is my Favorite summer time meal!
All those huge beautiful male squash blossoms go to waste on the plant. Only the female blossoms that already have a squash started on the base will develop into a squash. Summer or Winter, both are tasty treats if you think outside of the box.
Pick them either at night before they open or first thing in the morning. Picking them at night prevents surprise guests from your snack, like bees, spiders and other crawlies.
You can store unopened blossoms for several days if stored gently, I wrap in paper towel in a sandwich bag or plastic container.
My favorite recipes includes
- Goat cheese, sundried tomatoes & basil
- Feta, mint & pine nuts or olives
- Low fat spreadable herb cheese
- Ricotta, Parmesan, basil and sundried tomato
Pre-mix the cheese with minced additives
Closed Squash blossoms can be gently blown open to fill, check for critters, some prefer to snip the stamen before filling
Fill each blossom with a tablespoon of cheese, and close by running fingers up from the base of flower. you may fix ahead and cook later in the day
Preheat oven to 325, make a wash of egg or egg substitute , gently coat with your favorite breadcrumbs, we use gluten free. Spray a baking dish with Pam, bake 15-20 minutes.
Serve on a bed of field greens as an appetizer, or as the main ingredient of a salad
You can pan fry or deep fry. When calorie counting baking is best.
There are so many ways to build a yummy pulled pork meal or sandwich.This recipe will serve about 10, reduce the ingredients for smaller portions, or freeze cooked batches into serving size.
You need a big hunk of pork, apple cider vinegar,spices & time and patience, a minimum of 4 hours. It’s yum. You need 1 pork shoulder about 8 lbs, pork butt or pork roast. Center cut pork roast is too lean. For quicker cooking you can use pre-cut ‘country style’ ribs.Country style ribs are the blade end of a pork loin, halved crosswise then sawed into 1″ or greater strips. They will appear 1″ x 6″ long and have a good lean to fat ratio to create tenderness. A piece of pork with a fatty appearance will make tender, moist pulled pork. If you can get your butcher to butterfly or bone, a bone in piece is preferred. The first stage of cooking is roasting and caramelizing bone in meats that will develop a richer taste.
- Pork, bone in preferred, cut into large 6″ chunks or Butterflied
- 1-2 quarts Chicken Stock or bouillon made from cubes or powder
- 2-3 cups apple cider vinegar
- 1 cup each mirapoix- diced Carrots, Onions & Celery
- 2 tablespoons vegetable oil
- 1 cup Green, or Variety Peppers cut into strips. Jalapeno optional
- 2 tablespoons Salt, 1 tablespoon Pepper & these spices: 2 tablespoons Chili Powder, 1 tablespoon each Cumin, Oregano, Garlic powder-optional, Pepper flakes-optional. OR if You have Adobo Brand Spice Mix, Use 4 tablespoons plus Cumin and Chili powder Only
- 1/3 cup Brown Sugar
- Condiments optional, BBQ sauce, Bread & Butter Pickles, Spicy mustard.
- Slider Rolls or Corn Bread
Mix Thoroughly all dry ingredients, Sugar, Salt, pepper and spices. I do taste mixture to see if it needs a little something. DO NOT add extra salt at this time, you can always salt later, chicken broth will also add salt.
Rub mixture into all surfaces of the meat, The more surface areas exposed and spiced the better the depth of flavor. Let set for an hour or more as a dry marinade in the fridge. Overnight is better.
Preheat oven to 350, If you have a convection use the fan feature. You can also grill in a BBQ on indirect heat. In large open pan roast or indirect BBQ for at least 1 to 1 1/2 hours. Turn frequently to allow all sides to brown. If you want to omit the sugar due to dietary concerns, the fat will still allow the meat to caramelize without it. The roasting and then simmering method with spices and vinegar produces, the savory, sweet, spicy, yummy taste they call Umami.
While meat is roasting saute the mirapoix mixture in the vegetable oil, allowing a light caramelization, the vegetables do not need to be cooked until soft.
In a large dutch oven, stock pot or crock pot, place cooked vegetables. Add 3 cups of stock and one cup of cider vinegar. Remove meat from oven, place cooked meat into stock pot. Deglaze the pan (add 1 cup of stock to pan), scrape all bits of browned pieces and spices into the liquid, pour all of the liquid into the pot with the meat. Add Green pepper mixture.
Add a combination of Vinegar & remaining stock to completely cover the meat. Ratio should be 1 part vinegar to 3 parts stock. 1/4 cup to 3/4 cup ratio.
Stove-top, simmer meat on low for 2-3 hours until fork tender. Set crock pot on low for about 6 hours. You can use a pressure cooker for 30-45 minutes to accomplish the same. Do not completely submerge in liquid. Fill liquid to 1/3 full only. When pressure cooking check half way through to make sure all liquid has not been dissipated.
After meat is tender, it should shred when touched with a fork. Remove all pork to a platter. Strain leftover liquid, and reserve, this will be your liquid to keep your pork moist. Liquid can also be used on the side as a mopping sauce. The liquid may be fatty, skim fat from top as it rises.
Pull pork apart with two forks to shred. Remove all bones and fat and discard. Place shredded pork into a foil tray for warming or back into crock pot. When pork is finished, add only enough of the reserved liquid to moisten the pork. It should not be soupy. Keep heated until serving, or refrigerate and reheat before serving. Cooked meat can also be frozen.
Serve as a main meat with cornbread or as sandwich/sliders. Reserved liquid can also be used southern-style as a side mopping sauce. Add your favorite BBQ sauce or spicy mustard as condiments. Butter pickles also adds a nice twist. For those with needing a gluten free option, serve with Gluten Free Cornbread, or Breads. Udi’s make a great selection of bread and rolls. Homemade Cornbread or muffins is pretty easy.
You can cook with an oven only method without liquids if you prefer. LEAVE WHOLE. Roast or indirect BBQ for 3 1/2-4 hours as a whole pork shoulder or butt @ 275 degrees. Remove, wrap completely with foil for 1 hour after cooking. Set on counter to cool. After an hour the meat will still be warm to hot, shred and remove all fat and bone before serving. De-glazing the pan with chicken stock and little vingar will give you a bit of liquid to keep the meat moist. It will be a bit drier, but tasty.
Lets make a Taco Bar. You can prepare and precook all the day before, Gluten Free options are included
Premade taco shells will save you time but you can use fresh toasted corn tortillas to be authentic and to save money. Provide soft flour tortillas for those that would prefer less of a crunch. Use your favorite salsa, or make a fresh one. Left over shredded pork, chicken of beef or a combo or traditional ground taco meat. You can lighten with Turkey, Buffalo or Ground Chicken instead of Beef. All sorts of fun condiments will make it a hit.
This recipe is for 4 full servings, double for 8, triple for 12 and so on for more.
- 12 taco shells, pre-made or fresh/toasted, or 6″ flour for soft tacos(non gluten free)
- 1lb of ground meat, Turkey, Chicken, Beef, pork or Buffalo*** any shredded leftover meat or fish can be used for a refined touch
- 1 envelope of Seasoning or homemade seasoning to taste
- Salsa of fresh made from ingredients below
- 1lb ripe tomatoes, 1/4 inch dice
- 1/2 cup red onion small 1/4″ dice
- 1 seeded jalapeno optional, minced fine
- 2 tablespoons fresh Cilantro or 1 tablespoon dried
- 1 lime or lime 2 tablespoons of lime juice
- 1/2 head of your favorite lettuce, Iceberg, romaine or ‘field’ greens for a gourmet touch
- Shredded Cheese, Mexican Blend, Mozzarella, Monterrey Jack, Cheddar, or a real treat a Mexican Cheese suitable for crumbling, Ranchero® Queso Fresco, yummy
- Condiments: sour cream, chopped black olives, jalapenos-fresh or canned, Guacamole or Avocado Slices
Day before, make the salsa. In large nonmetallic bowl, add all the following ingredients together
- Core tomatoes, chop into a 1/4 inch dice, strain off excess tomato liquid, preserve liquid
- add chopped red onion to bowl
- seed jalapeno and minced/or chop into an extra fine dice, or use 1 table spoon canned chilies as a substitute, Jalapeno may be too hot for children and others and is optional
- Finely mince cilantro removing tough stems, substitute dry cilantro leaves, parsley can be substituted if cilantro is unavailable
- squeeze entire lime into the mixture
- *****for a different twist add fresh kernels of corn, a few table spoons of cooked,black beans, fresh crushed clove of garlic or finely minced cucumber, anything different can make it your own unique recipe
- Mix well and store in a glass or plastic bowl, refrigerate for at least 12 hours for best flavor
Saute meat in a nonstick pan, brown well, after draining fat, add preserved tomato water, add taco spice or homemade taco spice blend. For an extra kick, add minced garlic, onions, shallots while browning. If meat is cooked day before, reheat just before serving. See homemade spice instructions.
Time to Serve- assemble a counter space with Taco Fixins
Tacos, Warm Taco Meat, fish or shredded meats, Various Cheeses, Lettuce, Condiments and Salsa, there is no wrong way to assemble a taco-ENJOY
This recipe is Gluten Free friendlily when you omit flour tortillas and premade taco seasoning and make your own. See make your own
I love Pesto, that basil,sweet, savory, clingy topping to pasta. The Hungry Girl, just perked up my appetite with her new Guilt free option, Gluten-free as well. It’s easy to grow your own Basil in the garden or a kitchen herb planter box. Freeze pesto for quick meals. Pesto is a NO-COOK sauce, really convenient, the addition of warm pasta or spaghetti squash releases the yummy savory aroma.
Steffie’s Basic Pesto for Pasta, or Spaghetti squash
- 2 cups fresh Green Sweet Basil, thoroughly washed, stems removed. towel dried or spun
- 1/4 cup Extra virgin olive oil, preferred
- 1/4 cup grated Parmesan, Parmigiano Reggiano, or Romano
- nuts are optional 1/4 cup Pignola(pine), Walnuts or almonds, pulsed or chopped fine
- 2-3 teaspoons lemon juice, or juice from fresh squeezed. To preserve color
- 1/2 teaspoon salt optional
- 1-2 cloves garlic, optional for a twist use a shallot
In a food processor, process basil, garlic, salt and 2 teaspoons of juice into a paste. Add oil and thoroughly blend, it should be thick and smooth. Add nuts and blend, add cheese last, the cheese can heat and melt if it is over processed. For thinner sauce add extra oil.
To serve, cook your favorite pasta, drain return to pot or serving dish, stir in desired amount of pesto. The heat of the pasta will release all the flavors and aroma in the pesto, serve immediately. Serve with Extra grated cheese on the side. For a decadent flair add 1/4 cup of cream to a lb. of hot pasta, before adding the pesto. Reduce cream amount for smaller portions.
Pesto freezes well, to freeze, drizzle lemon juice or oil on top to avoid darkening and freezer burn from exposure to the air. An Ice cube tray works great for single servings. Another great use, the cubes can be added to a pasta sauce, still frozen to give it great Basil flavor.
- Purple Basil pesto, sub. 1/2 cup of Purple Basil
- Spicy kick, add spicy Thai basil and a pinch of red pepper flakes
- Sun-dried tomato pesto, add 1/4 cup well chopped sun-dried tomatoes to the basil leaves when processing.
- Mediterranean version, 2 cups Fresh parsley instead of Basil, 2 tablespoons fresh Mint and 1 teaspoon dried oregano, add 3 tablespoons of lime juice instead of lemon, Feta cheese instead of Grated Italian cheese. Add a few seedless black olives for a variation.
Elisabeth Hasselbeck’s Contest for her VIP GiveAway, this article is pasted from Cheap.com
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If you don’t win it you can buy it, The G-Free Diet: A Gluten-Free Survival Guide. The Cheap household is nearly 100% gluten free, this will be a great addition to avoid the Monotony of limited commercial options. Free recipes with Gluten free options are available @ Cookmethis.com
This is the last week to enter to win an autographed copy of Elisabeth’s new gluten-free cookbook “Deliciously G-Free”. Visit the “Deliciously G-Free Giveaway” tab on our Facebook page to enter . Be sure to share this with your friends on Facebook and be entered to win a free box of NoGii No Gluten High Protein Bars!
Make recipe for Gluten Free Cornbread,
Two methods, Use Cornbread cubed evenly in 1/2 cubes or less
- Air dry on a cookie sheet, until desired dryness.Toss to dry all sides, this may take a day or more.
- Set oven on lowest setting in oven, most are 150-170 degrees, slow toast to dry thoroughly. Toss cubes frequently for even toasting or drying. Cubes are ready based on personal preference.
- Croutons can be sprinkled with you favorite herbs before drying, for salads
- For stuffing, Sprinkle with Sage or Poultry seasoning before drying.
Store in Sealed container or freeze for future use.
- 6 cups cornbread cubes
- 1/4 cup butter optional
- 1/2 cup celery
- 1/2 cup onion
- 1 1/2-2 cups broth
- sage or poultry seasoning to taste
Place croutons in large mixing bowl
Saute celery and onions in butter until softened, do not caramelize. If omitting butter, use nonstick spray and add several tablespoons of broth to cook.Remove from heat.
Add 1 cup of broth to saute pan, stir, add to mixing bowl, and mix gently with a soft spatula, do not over work or compress. Cover and let stuffing absorb liquid. After 10 minutes test for moistness, if stuffing is to dry additional stock.
Use as a pan stuffing, bake for 25 minutes @325, or stuff inside fish, poultry or pork.