Chickpea Pancake with Pulled Pork, Lemon Gremolata and Eggs

Mixing breakfast with typical dinner items gives me great pleasure.  Why do we not have pancakes in the evening and pulled pork in the morning? Who imposed these limits?  I for one am not going to follow them.

Enter the chickpea pancake, topped with pulled pork, runny eggs and a tart lemon gremolata. Breakfast? Lunch? Dinner? Could be made for any of them- even brunch!

When you serve this, don't mention that this dish is gluten free, nobody will notice. The chickpea flour is filled with protein and gives a really yummy and hearty base for the eggs and pork. This is the perfect dish for left over pulled pork; of course you could substitute in chicken or turkey if you like. Lemon gremolata tops the dish with a touch of freshness.

Break through the meal time barriers for a fat and happy dish, you'll be glad you did!

Basic Pulled Pork

From a basic pulled pork recipe you can make a myriad of recipes. From bbq sandwiches, port tacos or even a chickpea pancake.

This isn't earth shattering, just an easy crockpot way to slow cook pork until it's so tender it just falls apart.


Cook, enjoy and then tell me great ways you ended up using this pork.

Recipe Swap: Pork-Stuffed Bread with Cherry Relish

The monthly Recipe Swap challenges a group of bloggers to recreate an old recipe by varying the ingredients or method. These recipes are chosen from old hymnals, pioneer journals and treasured recipe books; often they are quite intriguing. Take this month's recipe for example -  pork fruit cake. The recipe literally says to mix all the ingredients (a pound of pork and a pound of currants) and then bake very slowly. Priceless.


My recipe goal is to stick with most of the original ingredients while messing with the method. But wanting to be somewhat true to the original recipe, I wanted the pork to be encased in bread. Steamed buns were calling out. But I had an overload of Asian food leading up to my weekend cooking. So I decided to stuff the pork into fresh bread loaf and use the fruit aspect as a compote on the side.

I have to admit, time got away from me and and in a rare moment of weakness I decided to purchase the bread rather than make it from scratch. The baking gods wouldn't allow it - there was no frozen bread dough to be found. I was meant to make it from scratch. So I set my alarm for early and kneaded my way through it.

What did I end up with? Exactly what it sounds like. Luscious pulled pork wrapped in warm, buttery, crunchy, doughy bread with a titillating spicy, fruity relish. Freaking yummy! Seriously.

There is life in those old recipes yet, you just gotta make them yours. Make this delicious Fat and Happy pork bread in the mean time.

Red Wine Braised Pork and Lentils with Swiss Chard

 Lentils are a fabulous little bean that cooks quickly and is loaded with nutritional value. Fiber is a given with any bean, but lentils also help lower cholesterol and are a great source of vitamins, minerals and protein while being low in fat.

So if this little power packed legume is so amazing, why isn't everyone huddling over the lentil pot stewing in the kitchen?

Perhaps it's because lentils need a little flavor to make them shine. Or perhaps most people associate lentils with a flavor they are not fond of, such as curry (which I love and happens to go great with lentils.) Or perhaps it's because the lentil isn't that pretty to look at?

Enter red wine here. It's no secret that I tend to have an open bottle of wine on my counter at all times. Usually the bottle is emptied into my belly via a glass. However, on occasion, there has been the odd encounter with bottle that doesn't get drained.

Rabbit and Sausage Cassoulet for the Monthly Recipe Swap

It's the beginning of new month which means it's time for another Burwell General Store Recipe Swap. The recipe swaps started as a junk store book find.  This book All-Day Singin' and Dinner on the Ground  intrigued Christianna to redevelop these recipes into her own. The swap grew from there.

I was excited about this months recipe: Wild Rabbit with Vegetables. This meant I needed to go rabbit hunting. And when I say rabbit hunting, I mean I biked over to the meat packing district in the West Loop of Chicago to purchase my rabbit out of the back door of an old warehouse. I did wear my camouflage pants to be in full rabbit-hunting spirits!

With the fall season approaching I wanted to make something warm and hearty. A cassoulet is similar to classic stew or casserole even, filled with rich slow cooked beans. The perfect welcome to the approaching cool season.

If you haven't had rabbit before, it's tough to describe - it can resemble a tender yet wild chicken but so much better. When prepared in this cassoulet, the rabbit is so moist and tender it falls right off the bone. The beans become almost creamy.

Don your best hunting gear for a trip to the butchers, then get this rabbit in the oven. It's time for a delicious Fat and Happy fall casserole!

Slow Cooked Porchetta with Macadamia Nut Pesto

It's no secret how much I'm into grilling. Yet there are times, yes even in the summer, that a slow cooked crock pot dish is the right choice. Case in point, we were hosting an evening barbecue for a friends birthday ... after an afternoon Cubs game ... in the Bleachers!
 
How that was ever agreed to is still beyond me. The most important point of the day is that the food needed to be easy to put together with all of the work done ahead of time.  

Without getting into too many details, porchetta is traditionally an Italian street food in which a pig is stuffed with herbs, roasted over a spit then sliced for sandwiches. I enjoyed this while in Amondola, Italy some years back and still crave it today.


My version takes on a different form being slow cooked in the crock pot, but it's still tasty and juicy; admittedly not the original though. However adding the macadamia nut pesto to this sandwich takes it in a whole different direction.

Sandwich Series: Shredded Pork in North Carolina Vinegar BBQ Sauce with Carrot, Blue Cheese and Caraway Slaw

 I don't claim to know North Carolina BBQ sauce, but I like it. This vinegar sauce is fashioned after that, but stops short of a tomato (ketchup) base. The tartness of the vinegar is soothed by the creaminess of the blue cheese. On it's own, the vinegar sauce packs a serious wallop, don't judge the sauce until it's paired with the meat, though. And if you've haven't married caraway with blue cheese before - you are in for a treat!

Remember, I'm not in any way saying this is a true North Carolina sauce so remember that before you write in your comments lambasting me on this. The combination of the vinegar, blue cheese and caraway seeds creates a super playful fun mixture on your palette. It's simple Fat and Happy sandwiches that rocks.

Tips and techniques:  Recipe makes 2 -4 sandwiches depending on the size of the naan. For the pork, see my posting for a classic crock pot pork.   


Shredded Pork in North Carolina Vinegar Sauce with Carrot Blue Slaw

2 cups shredded pork
Vinegar sauce (recipe below)
Carrot Blue Slaw (recipe below)
Naan bread, 2

Putting it all together: Warm the naan bread by wrapping in tin foil and placing in a 300 degree oven. Place the pork in an oven-proof dish and cover with the vinegar sauce, place in the oven next to the bread for about 15 minutes.

Remove the warmed bread and pork from the oven. On the naan bread, layer on 1 cup of pork with a drizzle of the vinegar sauce and a few scoops of the carrot blue slaw. Fold the naan bread over, enjoy immediately.

Vinegar Sauce

1 cup cider vinegar
2 tsp Worcestershire sauce
1 Tbls brown sugar
1/2 tsp black pepper
pinch of red pepper flakes
pinch of salt

In a small sauce pan, heat all the ingredients over medium heat until the sugar is dissolved. Use immediately or store in the fridge for later use.  Pour over the shredded pork, allow the pork to sit in the the vinegar sauce to pick up the flavor.

Carrot, Blue Cheese and Caraway Slaw

2 carrots
1 celery
3 radishes
1/2 cup Greek yogurt (can substitute mayo or sour cream)
1/2 tsp caraway seeds
2 ounce blue cheese
salt and pepper

Using a box grater, shred the carrots, celery and radishes, place in a bowl.  Add the yogurt, caraway seeds and a good pinch of salt and pepper.  Stir to combine. Sprinkle the blue cheese over the top.

Rhubard Braised Beef and Pork with Zippy Rhubarb Sauce

A friend casually hinted at me recreating a tapas dish she fell in love with at a restaurant located too many states away to justify a monthly visit. I eagerly and quietly agreed, though I knew nothing about the dish other than the name.

My version adds a hint of sweetness to a heavy braised beef and pork combo, mixing beef and pork in this recipe helps vary the flavor profile. It is quite important to sear the meat first for a deeper flavor. This recipe offers versatility to serve as a tapas dish between crispy spring rolls or to serve as a main entree over polenta (both options explained below).

Did I succeed in recreating this dish? In my book I did; turns out we ate it all before my friend even knew it was made- oops; guess I better do it again. It'll be a fat and happy remake!


Tips and Techniques:

Braising is made for tough cuts of meat rendering the meat to become 'fall off the bone' tender by simmering in juices for hours. It's a great way to save money because it allows you to use cheaper cuts of meat (pot roasts, rumps, shoulders, etc.)  Do use the guy behind the meat counter - they are there to help you!

Rhubarb braised beef and pork

Sear
1/2 lb beef (leave whole, do not cut into chucks)
1/4 lb pork (leave whole, do not cut into chucks)
1/2 cup chopped white onions
1/2 cup chopped red onions

Add to the pan:

1/2 lb chopped rhubarb
2 garlic cloves, minced
1/2 tbls ground ginger
2 tbls Dijon mustard
1 tsp dried sage
1 cup orange juice
2 tbls Worcestershire sauce


Cover with beef broth (If you use water, add a bouillon cube).

Cover and cook in the oven for about 2 hours at 300 degrees, add another 1/2 lb of chopped rhubarb.  If the pot is dry, add 2 cups of broth or water. Cover and cook for another 2 hours or until meat falls apart.

Using two forks pull the meat apart, leaving some lager hunks together.

To serve on a crispy spring roll:
Toast the spring roll/egg roll wap - take one spring roll wrap, cut into 4 squares and toast in a dry fry pan over medium heat until crispy, flipping sides as they brown.

Place one square in the middle of the plate, add a scoop of the braised rhubarb beef and top with a second toasted square.  Dress the plate with the zippy rhubarb sauce.



To serve on creamy polenta:
1/2 cup polenta (cornmeal)
4 cups water or broth
1/2 cup of creamy goat cheese
Salt and fresh black pepper

Begin the polenta during the last hour while the meat is braising.

Start with 1 cup of cold water in a sauce pan.  Slowly pour the cornmeal into the water while whisking vigorously.  Cook over medium low heat, stirring often, for about an hour.  Add in more water as the polenta soaks up the previous.  When the polenta is tender with no grit left, remove from heat and whisk in the cheese and lots of fresh black pepper.  Add salt if needed, however the cheese may salt the dish enough on it's own.

Place a dollop of polenta in the middle of a bowl, use a pair of tongs to place the meat on top of the polenta.  Sprinkle with fresh chopped parsley and a drizzle of the Rhubarb sauce (recipe below)

Zippy Rhubarb Sauce
1/2 lb chopped rhubarb
1/2 cup sugar
6 cloves
1/2 tsp dry mustard
1 tsp ginger
1 Tbls Worcestershire sauce

Place all the ingredients in a sauce pan and simmer over medium low heat for about 15 minutes or until the rhubarb is soft.  Place the ingredients in a blender and blend until smooth.  Strain and set aside until ready to use.

Spicy Mustard Sauce

Meatballs sitting in a barbecue sauce is a staple at hors d'oeuvres parties.  Honestly you can't go wrong with that- I love it. But if barbecue meatballs are at every party you host and go too... what a drag.  You've got to set yourself apart.

This spicy mustard sauce does the trick.  It still offers the ease of the classic crockpot meatball idea, but takes the sauce up a notch on the sophistication level and kicks up the spiciness your guest will be addicted too!  I would suggest you make homemade meatballs, but there are a few frozen options that you could get away with if you needed to.

You'll never go wrong with the classics, but when it's this easy to take it up a level, why not be fat and happy!

Tips and Techniques:  Serve your meatballs with baby twice-baked potatoes for a hearty appetizer party.  Make your meatballs a few days head of time and freeze them; remove from freezer the morning of the party.


Spicy Mustard Sauce
1/2 cup mustard
3 tbls worchestershire
1 tbls sriracha sauce
1 tbls horseradish
1 garlic clove, grated or pushed through a garlic press
1 cup greek yogurt

Stir together all the ingredients in a sauce pan, place over medium low heat until warm.  Or place them in a microwave safe bowl and warm on low in your microwave; pull the dish out and stir often.  Serve warm.

Oregano Chipotle Pulled Turkey with Potato Poblano Fundido Soft Taco

I love having a couple of mini tacos rather than one big one, but small, mini tortillas are super hard to find- I'm not sure why. These two and three bite morsels let your taste buds experience the flavors together- it's a party in your mouth.  And the small tortillas allow this recipe to be used as an appetizer or as tapas.

I used white corn tortillas this time because I was out of flour ones, but the flavor worked fabulously together.  But use what you have and what you prefer. These are an outstanding taco - moist, cheesy and slightly spicy.

It was Halloween the night we made these so we enjoyed a pumpkin beer with our meal, but any dark beer would work! Enjoy as a appetizer or as a full meal.  Mini foods are fat and happy!

Tips and Techniques:  If you can't find the small 4" tortillas, simply buy the larger ones and cut small circles out of them.Save the edges for top soups or throw in salads.

Oregano Chipotle Pulled Turkey

Turkey Tenderloin (1.5lbs) (could substitute pork- it will give better flavor but it's also not as healthy)
3 minced garlic cloves
2 bay leaves
1/2 cup orange juice
1/4 cup water or broth
2 tbls fresh oregano
1 tbls cider vinegar
Let that simmer with the the cover off until the liquid is reduced to half

Shred, or 'pull apart' with two forks, and add:
1/2 can tomato sauce
2 tsp chili powder

1 small can chopped chipotle chili's (or you can use green chili's, but the chipotle will garner more flavor)
2 tbls fresh oregano
Fresh ground pepper (salt if needed)

Cover, put heat on low - medium low, let simmer for a couple of hours.

Potato Poblano Fundido
3/4 cup finely dice yellow onion
1 medium size potato, finely diced
1/4 cup small dice, roasted poblano pepper (add more or less depending on your heat preference and the heat of the peppers)
1/2 cup beer
1/4 - 1/2 cup cream
1/2 cup chopped or shredded smoked gouda
1/4 cup chopped parsley

Saute onion and potato in olive oil until potatoes are nearly soft (this will happen relatively quickly when they are diced super small.)  Add the poblano peppers and beer, toss. Add cream, simmer on low for minute.  Add cheese and parsley just before serving.

The Soft Taco, putting it all together:
Buy small (2 - 4") flour tortillas, if you can't find the small tortillas, cut them out of larger tortillas.  Pile a scoop of the pulled turkey in the middle of a tortilla, add a small scoop of potato fundido. Fold and eat!

Tomato Black Bean Dip Soup

The name sounds funny, right? But how often can a soup act as a dip using the same recipe? Surprisingly quite often, actually. Take this Tomato and Black Bean soup- by adding less water, or just by letting the soup cook a bit longer, you end up with a thick and hearty dip that is perfect with chips and cheese. On the other hand, as a soup it works great with a warm tortilla and cheese as well. When I began making it, I wasn't sure what I was making, and in the end I found two options on my hand. And its a vegetarian option with protein from the beans.

Whether you decide to go with a soup, a dip or split it as both- it's warming and filling- keeping you fat and happy!

Tomato Black Bean (Dip) Soup

Sautee in olive oil until soft:

1 cup diced red onion
1 cup diced celery
1 Tbls ground cumin
1 Tbls lime pepper
Add, sautee for 3 minutes:
1 poblano pepper, roasted and chopped
1 garlic clove

Add:
1 can black beans - smash half of the beans with the back of the spoon
1 can tomatoes
1/2 can water (add more for a thinner soup, less for dip)
Salt and pepper to taste
Simmer 10 minutes.

Add shredded cheddar on top and serve with chips or a warm tortilla.

Shepherds Pie with Snappy Horseradish Potatoes

When it's chilly outside and you need a hearty dish- heck, even when it's not chilly- Shepherds pie just rocks! It's like goulash and that's fantastic!

In these economic times, I have been trying to cut corners and cook with cheaper items; we could say I'm being frugal- but cheap really describes it better.

Rather than by a nice, expensive piece of meat for this dish, I actually spent 2 bucks on a soup bone. Yup- that's it. I looked the soup bone over and decided there was quite a bit of meat on that bone. Cooked properly and long enough- there is enough meat on these things to make a hearty meal; I think I ended up with almost 3 cups of shredded meat for $2!

This should make about 7 servings (of course, this all depends on your serving size)- but if you do need to stretch this a bit then add a few extra potatoes to the top, add a little more broth, carrots and celery at the middle- the base flavor of this is fabulous! The addition of the creamy horseradish to the potatoes is addicting! We ate it so fast I didn't even get a photo of it until the next day!

Feel free to get a better cut of meat - but honestly the soup bone gives such great flavor to this dish and like I mentioned - I got enough meat off that bone I would not have wanted any more in it. Be frugal, make a goulashy dish and be fat and happy any time of the year!


Shepherds Pie topped with Horseradish Potatoes


Brown two soup bones
add:
1 cup onions
1 stick celery

add and sautee:
3 crimini mushrooms

When the onions are softened, add:
1 tbls tomato paste
stir, cook 1 minute
add flour (2 -3 tbls) and 1 Tbls dried thyme

add broth enough to cover everything and 1 cup red wine
simmer 1 1/2 hours - or until meat is ready to shred. Now remove the bones- shred off meat and return to pot with:

1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped parsley
1/2 cup of fresh green beans
Simmer (add more wine and broth if need to cover everything).

In the meantime, boil:
4 medium sized potatoes, quartered, skin on (boil in broth for more flavor)
3 cloves of garlic, chopped.

Strain when potatoes are tender, but save the broth. Place the potatoes in bowl or Kitchen aide Mixer. Mix, add:

1/4 cup cream
Reserved broth -just add enough to make creamy
1/2 cup shredded cheddar cheese
2 Tbls creamy horseradish
2 Tbls of chopped chives
fresh pepper and salt

Taste the potatoes, adjust seasonings if needed.

Stir 1/2 cup frozen peas in the stew.
Now place potatoes on top of the stew- just plop spoonfuls down, spread and make little mounds and waves. Place in oven until bubbly and browning on top. Enjoy!

Indian Crock Pot Pork

Crock pot cooking is a great, easy way to cook almost anything! But often times the flavors of crock pot cooking can tend to be the same leading to boredome.

This recipes help cure that boredome. It's a bit of Indian/middle eastern spices meet American housewife cooking. Stop by Whole Foods and grab some naan bread to really round out the flavors of this dish. And if you're up for something really nutty- don't use a fork, use the naan bread to scoop up the pork and sauce! Crazy!

If you're up for a little more spice, double the cayenne pepper! This is a fun recipe with loads of serious spice flavors- and a great break the the typical crock pot dish! And yet another reason to be fat and happy!

Indian Crock Pot Pork
1 pork tenderloin (can use a real cheap cut of pork for this)

1 Tbls ground ginger
1 Tbls ground cumin
1 Tsp coriander
1/2 tsp cayenne pepper
scant 1/4 tsp anise seed
1/2 tsp cinnamon
black pepper

1 can tomatoes
1/2 cup of tomato paste
2 cups broth

Add all the ingredients to a crock pot. Simmer on low-medium low for 6-8 hours. Pull apart the pork with two forks. Turn up the heat to high- and simmer for about 20 minutes with the cover off, to thicken the sauce slightly.

Roast the veggies while your thickening your sauce:
1 potato, 1 carrot, 1/2 small yellow onion and 1 celery stick - all chopped to bite size pieces.
Toss with olive oil, salt and pepper, lay on a baking sheet and roast in the oven (375 degrees) until potates are just fork tender.

You can add the veggies to the crock pot with the pork for ease, do add another 1/2 to 1 cup of broth to compensate for the liquid the veggies will soak up. The potatoes will be a bit mushier if done in the crock pot - but still good!

Serve with warm naan bread and a scoop of the roasted veggies (cubed potatoes, celery, onion and carrot.)

Another interesting way to serve this is with basmati rice rather than to potatoes-for an even more authentic Indian feel.

Turkey Sweet Potato Soup

This time between Christmas and New Years is a funny time. The holidays aren't quite over yet, but I'm ready to start that resolution about eating better and drinking less! Salads come to mind- but without any lettuce on hand I turn my attention to a veggies.

A sweet potato, a parsnip and a zucchini- toss those with some left over turkey and you've got a nice turkey veggie soup that's slightly different than the norm. Nothing spectacular, just a simple soup that allows the flavors of the veggies to come through.

I was avoiding the carbs, but some nice options in this soup would be the Ditalini pasta (tiny tube-shaped pasta) or rice (wild rice would be super flavorful!) If you have some extra tortillas in the house, that would top this soup well too (cut them into strips, salt and bake them until crispy).

If you can find a few nights to relax at home (a night away from the party), treat your body to a relaxing meal too!

Turkey Sweet Potato Soup

In a slow cooker or pot on the stove, add:

left over turkey, shredded (around 2 cups is what I used)- if you're using fresh turkey, slow cook by itself until nearly complete- then add the rest of the ingredients below.
1 can of diced tomatoes
1 can of black beans, drained
Chicken broth- enough to cover the ingredients, may need to add more once you add the rest of the veggies below.

In the meantime, sautee in olive oil-until onions begin to soften (like 5 minutes):
1/2 cup diced onions (white or yellow)
1 diced parsnip
1 large sweet potato, diced

add and continue to sautee to soften garlic
2 garlic cloves, mashed and chopped
1 zucchini, diced
1 Tbls lime pepper
1 tsp oregano
salt and pepper to taste

Add all ingredients to the pot. Let simmer for at least an hour for the flavors to meld and potatoes are softened- go longer if you have time.

Chili Soup

Today is the day I decided to try out a grocery delivery service. The fridge was bare and the cupboard only housed a few cans of beans. I fully planned to drive to the store- but a blizzard hit. Nobody needs me on the road driving in bad conditions- I haven't had to drive in snow in over 6 years. I would be one of those people I used to curse...like when Californians or Texans drive on ice for the first time. It's a learned ability.

I was able to piece together this very humble soup- it's good and simple, but it would be nice to have more options than 2 can of beans and some nearly unidentifiable frozen meat. I made this soup in the crock pot, but on the stove would be just fine too.

I'll let you know how the grocery delivery goes... so far it's not the same a perusing the aisles with a cart looking for something that interests me. And you don't get to feel the veggies or smell your fruits.  And do you tip the driver?  Oh, but they do deliver liquor... hmm,  maybe there is something fat and happy about grocery shopping on line.

Tips and Techniques: You can choose cheap cuts as long as they stew for hours; the longer you keep them stewing, the more tender they will be. Dried beans will be better than canned, if you have them.

Chili Soup

pork shoulder (1/4 -1/2 lb)
beef shoulder (1/4 - 1/2 lb)
Seasoning salt
1 can of black beans
1 can of red beans
1 can of diced tomatoes
2 Tbls garlic powder
2 Tbls onion powder
2 Tbls cumin
2 Tbls paprika
Fresh black pepper

Season the meat, then braise in the crockpot for about an hour.

Add in the remaining ingredients, cover and allow it to simmer for a few hours (or however long you have.) Use your tongs and pull out the hunks of meat. Tear it apart with a couple of forks and return to the pot.

Serve with a simple bread.

Leek, Barley and Rosemary Stew

Football used to mean tailgating to me. When we lived in Denver, we went to a lot of Broncos games- not necessarily because we liked the Broncos, but rather because we loved to tailgate! Okay, there was a time when I liked and cheered for the Broncos - but I found the fans and the media insufferable. When they lost it was never there fault; the ref was against us, it was cold, the wind was blowing against us....blah, blah, blah.

But, tailgating! There is just something about hanging out in a parking lot with thousands of fans, the smell of barbecue lofting about, the anticipation of the game and throwing the football around with strangers.

So now football means good old crock pot time- hey, it's cold in Chicago. You gotta stay in and make something warm and hearty. To kick off the season I created this simple leek and barley stew. I still had rosemary growing on the deck, so that came into play, and I found a small package of stew meat in the freezer. (You could leave out the meat and have a vegetarian stew!).

The leek, barley and rosemary are a real nice mixture - a tasty departure from a typical dark, meaty stew. And its a crockpot recipe - just add it all in and let it cook! You could even take this with you to the tailgate party, it's keeps you warm and filled for hours....hmmm, sounds like fat and happy to me!!

Leek, Barley and Rosemary Stew
1-2 lbs stew meat
2 garlic cloves, chopped
1 leek, sliced into 2 inch pieces
1 cup green beans, chopped in half
1 cup dried barley
salt and pepper
4 cups water
1 seasoning cube (either chicken, beef or veggie)
rosemary (if fresh- use 2 Tbls chopped, add at the end; if dried - use 3 Tbls and add with all other ingredients)
thyme (if fresh, use 2 Tbls chopped, add at the end; if dried - use 3 Tbls and add with all other ingredients)
Salt and Pepper to taste

Add all the ingredients to the crockpot on a medium high heat. Let cook for at least 4 hours. The longer it can cook, the more tender the meat will be. Check for taste, you may need to add more salt or pepper.

If you know you're going to be gone for more than say 7 hours, lower the heat to medium low. And get to know your crockpot - some cook hotter. Mine is old so it's getting a little 'tired'.

Green Chili, Corn and Steak Stew

Some people love leftovers and others hate them. I consider myself a god with leftovers and have often said that I could feed small countries with some left over meat, a pan and an onion. I'm the MacGyver of leftovers. Dave's not as good with them so I have to be very inventive; I view this a challenge! So when the phrase "That Goo is Good!" comes out of his mouth and it's regarding leftovers - eureka!

You may have seen the previous blog with the Ribeye steaks, they were so huge we had one entire steak left. Steak can be tricky to work with the day after, especially if it's over cooked. But the great thing is that Dave cooked them so perfectly I had no fear of using it again. If you click on either of the photos, you can see how pink the meat still is- the key here is to add it at the very end just to warm it, you don't want to recook it!

Looking for something out of the ordinary, I found a small can of green chili's in the cupboard and then paired that with a can of corn. This is not the direction I started in, which is so typical for me. I don't always know what I'm making until it's done. Below is the recipe and according to Dave- this is quite good! Corn and green chili really work well together. Of course, if you don't have left over steak feel free to substitute hamburger or chicken or even turkey. I'm all about using what you have- consider it my effort to being, or rather, eating 'green'!

Sautee:
1/4 cup red onion, chopped
1/4 cup celery, chopped
olive oil

Add and cook a couple of minutes:
3 cloves of chopped garlic
3 green onion
1 Tbls of dried, Thyme
1 tsp rosemary (I did question the rosemary with this because initially I was heading in a different direction, but it actually worked well. If I remake this I might try cumin in place of the rosemary.)
1 cube beef broth
Fresh ground black pepper

Now add and sautee for 2 more minutes:
1 can of corn
1 can of chopped green chili's

Add and cook until the pasta is slight harder than al dente:
1 cup orzo
2 cups water (play this by ear, you may need to add a bit more if its getting too thick.)

Add the final ingredients just as the pasta is nearly done:
1/2 cup cheddar cheese (or Velveeta or what ever cheese you have around, it's a great time to use up left over bits and pieces)
1/4 cup cream
the leftover steak, cubed

Serve immediately when the cheese is melted, top with fresh chopped scallions. Pair with a heavier micro brew like a black ale or go to the opposite extreme with a Tecate. How ever you serve it, rejoice with fabulous leftovers and be fat and happy!

Lavender Pork Pasta with Port Fig Sauce

Stay late at work, hit late yoga and get home after 10 or leave work at a decent hour, skip yoga to head straight home and play with my new strange ingredients sent by my friends Alina and Aaron? Guess which one I picked....

Again, it’s just something I made up, but it turned out wonderful...this time! Sweet fig mixed with the deep Port enhanced the succulent lavender pork. I chose a wheat penne pasta with a slight fear that it might be too heavy for this dish, but it complimented the pork, hearty zucchini and squash perfectly. I was contemplating couscous, but it would have been completely lost in this dish.


Don't avoid a strange ingredient like lavender by staying late at work, embrace it with port and pork and remember it's all a matter of trial and error. Let this delightful flowery herb help you be fat and happy!

Tip and techniques:  I started this process early in the morning with the use of a crock pot so plan ahead, but it is quite simple. Let the pork sit in the crock pot all day while you’re at work and it will be perfectly moist when you return.  Cooking the pasta in a chicken broth helps to flavor the pasta, plus some of the pasta water will be used in the pork.

Lavender Pork Pasta with a Port Fig Sauce

Lavender Pork Pasta
1 pork loin (about ½ lb)

Place the pork in the crock pot with a little bit of water; fresh ground black pepper, salt and about 1 Tbls of dried lavender. Put the cover on, set to low and let it cook for 8-10 hours (you can also cook this in just 2 or 3 hours at a higher temperature if you need to).

Sautee in olive oil until they begin to soften:

1/2 cup of white onion, medium diced
1 Tbls of dried lavender

Add
1 small zucchini, sliced into quarter inch pieces
1 small yellow squash, sliced into quarter inch pieces
Continue to sautee just a few minutes keeping a little bit of crunch in the veggies.

Use 2 forks to ‘shred’ the pork. Combine the veggies with the pork in the crock pot to keep warm. 

Start the water to boil the pasta, follow package directions but use at least 1 can of chicken broth or add two chicken bouillon cubes into the water.  Add the pasta when the water boils (start the sauce while the pasta is cooking), drain and save at least 1 cup of the water if you haven’t make the sauce yet.  Toss the past with a little olive oil after straining to keep it from sticking together.

Port Fig Sauce
In the same veggie sautee pan, heat for about 3 minutes over medium high heat:
2 Tbls of fig jam
1 teaspoon of dried thyme

Whisk in:
1 cup of the pasta water
1/2 cup of port
Fresh black pepper and a pinch of salt

Let the sauce boil until thick and reduced by half.

Whisk in 1 Tbls of butter to the sauce, remove from heat.

To plate:  Place pasta in the middle of the plate, add the pork and veggies on top, now drizzle the port sauce over everything. The sauce on its own may seem lackluster, but once it hits the lavender pork - it’s fantastic.  Enjoy immediately.

Lentil Beef Stew

Today we finally put away our holiday decorations. I know, I know, the holidays were nearly two months ago. It's not that I'm lazy, I just didn't feel like it. And while I don't make New Year's resolutions, I have recently decided to do things for me and to live on my watch. What I mean by that is to do things when I'm ready rather than to do them just because public opinion says when to. If there are other events that mean more to me, than by golly I'm going to do that first. And finally today I was ready to clean up, it didn't hurt that it was 5 degree outside and I had no intention of leaving the house! So what to cook when you have a full day of putting away decorations and cleaning, and it's another single digit weather day in Chicago? Crock pot stew. Hearty, simple, healthy and easy cleanup.

Take one crock-pot and add 2 cups of stew meat (cubed), 1/2 chopped red onion, 2 stalks chopped celery with leafy tops, 1 russet potato, cubed, 1 jalepeno- chopped with seeds, 1 cup dried lentils, 2 tablespoons of tomato paste, 2 cups of red wine, 1 tsp garlic powder, 1 tbls dried thyme, 1 tsp dried rosemary, 1 tbls parsley, crushed, black pepper, salt and 1 beef boullion cube. Add water to cover all the ingredients. Cover and turn the crock pot on high for 3 - 4 hours or more. Remove the cover the last 1/2 hour to allow to naturally thicken. Serve in a big bowl, top with fresh parsley. This is a great filler after a long hard day of housecleaning, and the jalepeno will warm the cockles. As always, remember to adjust the seasonings and spices according to your tastes. You may find one whole jalepeno too spicy, so feel free to cut back on it or leave the inside seeds out. No matter how you tweak it, enjoy it and be fat and happy!

Spicy Green Chili

When my computer tells me the outside temperature starts with a (-)negative, as in below zero, I see no reason reason to venture outside. It's also time to make something hearty and spicy! It's green chili time! Living in Colorado afforded me the opportunity to experience fabulous Mexican dishes, as a large percentage of the population is Mexican. Some of my favorite finds were at wonderful road side stands with homemade tortillas and I need to also pay homage to the classic street burrito, sold out of a cooler at closing time in the LoDo bar district. That one usually came back to haunt you, but it was so good at the time! One of the best dishes I was first introduced to was green chili. Growing up in the Midwest, my knowledge of chili was that it had beans in it, and it was definitely red! If a chili turned green, back away slowly and do not eat it!
Green chili, as it turns out, does not have any beans in it, is made from green chili's and can have varying degrees of green hue and heat. And yes, it's edible! Eat it as a big bowl of soup with a tortilla or smother a burrito in it; it is delicious! Below is my winter version of this fabulous dish in which I use canned peppers and tomatoes (it's hard to get fresh veggies when it's zero outside, go figure). When the season is right, I use fresh ingredients, roasting and peeling the tomatoes and chili's resulting in a deeper, richer flavor. Note that the following recipe makes quite a large batch, plan on freezing some and giving some to the neighbors who are also stuck in their houses and most likely don't have such a magnificent treat stewing. As always, please adjust according to your taste buds! If you're not a big fan of spicy foods, cut way back on the jalepenos, the chili will still have great flavor, just less heat.

3 yellow onions, medium diced
15 cloves of garlic, rough chopped
Olive Oil
3 cans diced tomatoes (12 oz)
3 cans green chili's, diced (12 oz)
3 cans jalepeno peppers, diced (12 oz)
salt and pepper

In a large soup kettle, Sautee the onions and garlic in olive oil until they are caramelized. They will turn a deep brown color on the edges. Stir often, scraping all the good morsels which stick to the bottom as this will give the base great flavor. Chop any remaining ingredients if you need to (being careful when chopping the jalepeno's, do not touch your eyes and wear plastic gloves if you have them) then add them to the pot. Add salt and pepper. Add water to the pot until it is full. Now let everything stew on medium high heat. Stir often, scraping any bits that are sticking to the bottom. When the chili has cooked down to nearly half, add water to fill to the top again and remain stewing. I like to do this process three times before I thicken it. If you want chunkier pieces in your green chili, only boil down once or twice. This is a vegetarian optional dish. You can add raw pork in the first portion with the onions, or you can add left over cooked pork with the chili's and tomatoes. It really is quite wonderful without it as well.

Once you have reduced your green chili down the final time (your soup pot should be a little more than half full), it is time to thicken it. Use a simple flour and water paste: 1 cup of flour, whisk in water until a thick, pour-able paste forms. Be sure whisk until all the lumps are out! I find warmer water helps. Now, slowly pour this into the green chili, still simmering, stirring the entire time. Let this continue to simmer until your chili is thickened and the paste has melded the flavors. Add a little more salt and pepper if needed. To serve as a soup or meal, top with a dollop of sour cream and serve with a warm tortilla. If your smothering a burrito, scoop the chili on top of your burrito... literally smother it! Pair either of these with a margarita or Mexican beer like a Tecate or Dos Eques, add a lime for zesty flavor. Enjoy!