Saturday, October 29, 2011

Colombian pulled pork

An old employer of mine used to have a feast at the office once a month.... 
Seriously good Colombian eats... now if only my rice would turn out like theirs....sigh.

Colombian Pulled Pork

3 pounds of pork shoulder ( add whole to crock pot)
1 quart of veggie broth ( or chicken or beef broth whatever you have made fresh.) 
                                        (use as much broth to cover the pork)
1 large onion, chopped
7 garlic cloves, diced.
1/2 cup red bell pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon Chile powder
Salt and pepper... I use kosher salt, a little on the heavy side (1tbs?) direct on the pork. you can add more later.
Add to you crock pot on low, cover and let it sit all day....
Shred when the pork falls apart when touched with your fork... (melt in your mouth good.)

Cilantro Sauce
1 bunch cilantro
4 garlic cloves
1/4 tsp cumin
3/4 tsp coarse salt
1/2 - 3/4 cup virgin olive oil
4-5 Tbsp water 
sherry vinegar to taste
Add cilantro garlic, cumin and salt in a food processor or blender to create a paste. While blending, add 1/2 cup olive oil slowly... Add small amounts of water until the sauce is thick, not paste-y...Add 1-2 tsp vinegar or more, to taste you prefer....  I've made this with Parsley as well...
Use on meats,soups, potatoes, fish anything for a little extra zing!

Served nice with: Black bean and Corn salsa
(minus the shrimp! make the shrimp for another meal.. SO GOOD!)


 Black Bean, Corn, and Shrimp Salad

  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Cooking spray
  • 2 tablespoons fresh lime juice, divided
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 3/4 cup bottled salsa
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained


Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

Clare's Carrot Cake

Clare's Carrot Cake    (new family favorite carrot cake recipe)                                                                                                                

2 cups of grated carrots                                                                                                          
1/2 cup raisins ( optional )                                                                                                            
1/2 cup walnuts                                                                                                                      
1 1/2 cups flour                                                                                                                 
1 1/4 tsp baking powder                                                                                                                                1 1/2 tsp cinnamon
3 eggs
1 cup sugar
1 cup oil (safflower or canola)
1 1/4 tsp of baking soda dissolved in 1 Tbsp water

Sift flour, salt, baking powder and cinnamon. In a separate bowl, beat eggs, add sugar and oil , beat for 2 mins then add the baking soda.
Add flour mixture and mix until smooth, fold in carrots, raisins and walnuts. Pour into a well greased and floured bundt pan.

Bake at 350 for 50 minutes or until done.

Cream Cheese Frosting

4 oz of cream cheese room temp
1/2 cup soft butter
2 tsp Vanilla
1cup powdered sugar ( or less, we don't like it to sweet let the butter flavor come out)

Broiled Shrimp Over Black Bean-and-Corn Salad

Broiled Shrimp Over Black Bean-and-Corn Salad

I've been making this recipe for years...always good!

from Cooking Light

  • YIELD: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)


  • Marinated shrimp:
  • 1/3 cup fresh lime juice
  • 1/4 cup thawed orange juice concentrate
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 2 pounds large shrimp, peeled
  • Cooking spray
  • Salad:
  • 2 cups coarsely chopped tomato
  • 1/2 cup sliced green onions
  • 1/3 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15.25-ounce) can whole-kernel corn, drained
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
Preheat broiler.
Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

Saturday, October 22, 2011


 Spinach Borek

one package of Puff Pastry dough , defrosted.

1/2 red onion, diced.
1Tbs olive oil
Large package of fresh organic spinach
1/2 c pine nuts
1 c. Fontina cheese
1 egg lightly whisked
1 egg whisked thinned with a splash of milk
salt and pepper

Preheat oven to 400.
In a pan saute onions with olive oil for a few minutes, add spinach and pine nuts until wilted and pine nuts are toasted, sprinkle with salt and pepper to your liking... take off heat, and cool

In a separate bowl, mix 1 egg slightly whisked with 1 c. Fontina cheese, add in spinach/onion/pine nuts.

On a flat baking sheet, roll out puff pastry cut sheet in half so it's about  6" x 8''... take half the mixture and spread it evenly across dough.  Start rolling, and with other egg diluted in milk brush with pastry brush the crust as you roll it up, leaving seam at bottom of the roll. Pinch ends to seal, cut a few slits on top to let out steam and continue to brush egg over entire roll.
Roll out other dough and do the same. Makes two.
Bake at 400 until pastry is lightly golden brown. about 15 minutes.

Everyone in this house LOVED these... Including my 11 year old daughter whose favorite thing is spinach pie.. She helped make these! Easy, fast and delicious!

Tuesday, October 11, 2011

Beef Broth

  • Oven-roast 2 - 3 pounds of soup bones from 100% grass fed beef, free of added hormones and antibiotics. Roast bones at 350 degrees F, for approximately one hour, or until meat on bones is mostly done.
  • While bones are roasting, fill 12 quart stock pot 3/4 full, and bring to a full boil.
  • When meat on bones is mostly done, place bones in boiling water. Add the fat and drippings from the pan the bones were cooked in.
  • Add 1/4 Cup Apple cider vinegar to leach the minerals out of the bones and make them available for your bones and joints
  • Add 2 whole, peeled onions. (White, yellow, or red - your preference).
  • Add at least 5 cleaned, whole celery stocks, with leaves on. Add more if desired
  • Add 5 small, whole, peeled garlic cloves
  • Add 1/2 teaspoon of pepper
  • Let boil at hard boil for about 15 minutes, then turn down to simmer
  • Let Simmer for 2 - 3 hours
  • Remove from heat and strain through a colander or strainer, serve warm to the patient

Monday, October 10, 2011

Cinnamon pancakes in a jar

Dry Mix Ingredients
3 cups all-purpose flour
4 teaspoons ground cinnamon
2 1/4 tablespoons white sugar
2 tablespoons baking powder
1 1/4 teaspoons salt
To Make Batter Combine 1 1/3 Cups Dry Mix With the Following:
3/4 cup milk
1 egg
2 tablespoons vegetable oil
In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Sunday, October 2, 2011

Julia Child's Vegetable soup with pesto.. heaven.

LOVE LOVE LOVE this soup... I make my veggie soup up as I go, But I always use the PISTOU.... oh so good!!

3 quarts water
2 cups diced waxy potatoes
2 cups diced carrots
2 cups diced onion or white of leek
1 tablespoon salt
2 cups canned white navy or kidney beans, drained
1/3 cup broken spaghetti
1 slice stale white bread, crumbled
2 cups fresh green beans, trimmed and cut into 1-inch lengths
1/4 teaspoon freshly ground black pepper
Optional : pinch of saffron

4 cloves crushed garlic
4 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1/4 to 1/2 cup fruity olive oil

1) To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes. Add the green beans and simmer 5 to 10 minutes more, until they are cooked through but still crunchy. Again adjust salt and pepper to taste.
2 ) To make pistou: While the soup is simmering, place the garlic, tomato puree or paste, basil and cheese in a soup tureen or another pot. Pound to a paste with a wooden spoon, then beat in olive oil, drop by drop.
3) To finish and serve: Whisk a cup of hot soup into tureen containing pistou. When smooth add rest of soup and stir well to combine. Serve hot with French bread or croutons. Yield: 6 to 8 servings.