Carnitas
http://crockpot365.blogspot.com/2010/02/slow-cooker-carnitas-recipe.html
serves 6
Ingredients
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)
Directions
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
Jamaican Salmon
http://crockpot365.blogspot.com/2008/07/crockpot-jamaican-salmon.html
Ingredients
--aluminum foil (go for a good quality, not the cheapy dollar store stuff)
--1 pound thawed or fresh salmon
For the jerk rub:
-- 1/8 t cloves
--1/8 t ginger
--1/8 t nutmeg
--1 t salt
--1 t onion or garlic powder (I used onion)
--2 t white sugar
--1/4 t chipotle chili powder
--1/2 t cayenne pepper (this was TOO much for us. Don't use this much.)
--1/4 t black pepper
--1/8 t thyme
--1/2 t cinnamon
or buy a bottle of Jamaican jerk rub seasoning, and use about 1/4 cup.
Directions
Combine all of the spice run ingredients in a bowl. Spread out a length of foil, and put the fish in the middle of it. Rub both sides of the fish with the dry rub. Fold the foil over and make an enclosed packet. If it looks like there is a gap and it might leak fish juice out, use another piece to wrap around, just in case.
Put the foil packet into the crockpot. Do not add any water.
Cover and cook on low for 2 hours. Fish doesn't take long to cook. The fish is done when it flakes easily with a fork.
Serve with rice or pasta and vegetables.
Chicken (pork, tofu, salmon) Stirfry
Ingredients
Chicken (or other protien)
Assorted vegetables, like carrots, celery, zucchini, mushrooms, etc.
Teriyaki sauce
Rice
Soy sauce
Directions
Cut chicken into 1-inch cube-type shapes, and veggies into similar shapes. Stirfry on stove top, until meat is cooked thoroughly and veggies have reach desired crispness. Serve over rice and add soy sauce to taste.
Roasted Chickpeas & Cauliflower
From September 2010's Parents magazine
Ingredients
Chickpeas
2 (15-oz.) cans salt-free chickpeas, drained well
1.5 Tbls olive oil
1 Tbls garam masala
1.25 tsp kosher salt
Cauliflower
1 head cauliflower, cut into 1-inch florets
2 Tbls olive oil
1 tsp cumin seeds
1 tsp salt
1 tsp garam masala
1. Preheat the oven to 400 degrees F. Lay a clean dishtowel on the counter and spead the drained chickpeas on it to help them dry thoroughly.
2. Toss the chickpeas with the pil and arrange in a single layer on a baking sheet. Toss the cauliflower with oil and spices and spread on a baking sheet. Roast chickpeas and cauliflower, tossing every 10 minutes, until the chickpeas are crispy and golden and the cauliflower is golden and soft, about 35 minutes.
3. While the chickpeas are hot, toss them with the garam masala and kosher salt. Serve chickpeas and cauliflower warm or at room temperature in two seperate bowls. Keep uncovered to retain crispness.
Perfect Pulled Pork
From pork advertisement in September 2010's Parents magazine
Serves 8-10
Ingredients
2 1/2 lbs boneless pork butt shoulder
3/4 tsp smoked paprika
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp salt
1/2 c water
soft sandwich buns
Directions
Combine all seasonings in a small bowl and rub evenly over the roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on low for 6-8 hours or on high for 4-5 hours or until pork is very tender.
Place pork on large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.
No comments:
Post a Comment