November 5, 2024

Crockpot Pork Tacos

May 9, 2014 by

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If your idea of Mexican food is based on the dollar menu at Taco Bell, you are in for a treat!  Authentic Mexican food is easy to make at home and is quite healthy for you.  This Monday was Cinco de Mayo, so I made these Crockpot Pork Tacos, and they were muy delicioso!

In Mexico, and in authentic Mexican restaurants here in California, there is no shredded lettuce or cheddar cheese.  Tacos are simple and small and are often eaten on-the-go, so they’re not all covered in sauces or messy vegetables.  Chopped onions and cilantro are usually the only thing you’ll see, with a squeeze of lime.  I added avocado to mine because it pairs great with the pork.  It’s a traditional accompaniment to tacos and adds a creamy note to balance out the sharpness of the raw onions.

As far as the pork goes, I usually use a big shoulder roast, but you can use whatever pork roast you like.  The seasoning is simple here, but you can spice it up as much as you want.  Try adding a can of chipotles in adobo sauce for a smoky flavor, or a jar of salsa verde to the crockpot.

Finally, tacos are kind of like sandwiches.  You can make a thousand different kinds of sandwiches and all are tasty.  But if you only ever eat a turkey sandwich, you may never know how much you’d love a Reuben.  So:  if taco night at your house always means ground beef and diced tomatoes, you owe it to yourself to try something new.  Ready?  Vamanos!

Crockpot Pork Tacos

Ingredients:

  • 1 large pork roast, 2 or 3 pounds
  • 2 tablespoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 red onion, diced
  • 1 or 2 avocados, sliced or diced
  • corn tortillas
  • lime or lemon wedges, to serve

Directions:

  1. Combine the salt, garlic powder, and cumin, and rub all over the outside of the pork roast.  Place in your crockpot and cook for 8 hours on low.  When done, the pork should pull apart easily.
  2. Warm up your tortillas:  I wrap a few tortillas in a clean, damp dish towel and microwave for 20 seconds.  If you try to use them cold, they’ll crack!
  3. Shred your pork with two forks, or chop roughly.  To serve, put about 1/3 cup of shredded pork in the center of a tortilla.  Sprinkle with cilantro, onion, and avocado.  Squeeze lime over taco.  Eat several.  Don’t wipe your hands on your pants!

If you have leftovers, and I always do, I usually skip the tortilla and just eat the pork, reheated in the microwave, covered in cilantro, onions, and avocado.  Skip the carbs, and squeeze lots of lime!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Samson’s Carrot Cookies

May 2, 2014 by

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For Christmas, I got my kindergartner The Disney Princess Cookbook, and I’m so happy I did!  With pretty princesses on every page, it features real recipes (and not just cake mix plus applesauce-type concoctions) that are great for parents and kids to make together.  I have her read the recipes, and she’s learning about following directions, measurements, and even fractions!  We’ve made a few things from her cookbook, but the one we like best is Samson’s Carrot Cookies.

Samson, if you don’t know, is the name of Prince Phillip’s horse in “Sleeping Beauty.”  These cookies are soft and cake-like, with carrots, apples, and cranberries.  (We omitted the walnuts since my girl is allergic, but I know they’d be delicious!)   These make great bribes for little girls who stay in their beds all night, too.  (Yep… guilty!)   Try them this weekend with your favorite little prince or princess.

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Samson’s Carrot Cookies

(from The Disney Princess Cookbook)

Ingredients:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • (we added 1/2 teaspoon ground ginger.  It’s not in the recipe but it was a lovely addition)
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 1 egg, lightly beaten
  • 1 cup rolled oats
  • 1 cup shredded carrot
  • 1/2 cup shredded apple
  • 1/2 cup chopped walnuts
  • 1/3 cup dried cranberries (raisins would work too)

Directions:

  1. Heat the oven to 375*F.  Line a cookie sheet with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, salt, cinnamon,  nutmeg, and ground ginger.
  3. In a large bowl, whisk together the brown sugar and melted butter.  Then beat in the egg with a fork.
  4. Stir the flour mixture into the sugar mixture until the batter is smooth.  Then stir in the oats, shredded carrot and apple, walnuts, and dried cranberries.
  5. Drop rounded tablespoons of batter onto the cookie sheet, spacing them about 1/2 inch apart.
  6. Bake the cookies until they just begin to turn golden brown on top, about 8 minutes.  (NOTE: The recipe says ‘8 minutes’, but I found 12 minutes was more like it in my oven.  Let’s say check at 8 minutes, but be prepared for 4-5 more!)  Leave them on the baking sheet for 2 minutes before moving them to a wire rack to cool.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Hey Mom, I stole another cookie off the counter while you were writing your blog! Want a bite?

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Dijon Dill Green Beans

April 25, 2014 by

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If I remember correctly, this is a recipe from the South Beach Diet book.   In any case, regardless of origin, these Dijon Dill Green Beans are delicious and healthy…and sure to please!

The Dijon dill dressing is very light and won’t hide the sweetness of the green beans.  I’ve used both dried dill and fresh, and they both taste great, so don’t fret or make a trip to the store if you only have dried.  Low-carb, low-cal, and tasty for sure, this veggie side will taste great with whatever main dish you’re making tonight!

Dijon Dill Green Beans

Ingredients:

  • 1 pound green beans, fresh or frozen
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh dill (or one scant teaspoon dried dill)
  • salt and pepper to taste
  • squeeze of lemon, optional

Directions:

  1. Prepare the green beans:  (If using fresh, take off the ends and cut into 2-inch lengths.)  Steam or microwave the beans until they are still a little firm.
  2. While the beans are cooking, heat a large pan over medium and add the butter and dill.  Stir to keep the dill from burning and cook for a few minutes until the butter is bubbly and starting to brown.  Add the Dijon mustard and salt and pepper.
  3. Drain away any excess water from the beans, then add to the dill mixture.  Stir to coat the beans, then serve hot with a squeeze of lemon or another pinch of salt.

Leftovers?  I ate mine cold, with a can of tuna mixed in and (surprise!) a little more lemon juice squeezed over the top.  Yum!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Pickled Red Beet Eggs

April 18, 2014 by

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I remember as a kid being very sad one Easter Sunday.  It was because, when I peeled one of the eggs I worked so hard to paint and dye and sticker-ize and bedazzle—all that work—the inside looked just like a plain, un-dyed egg!  (I hope my Mom told me that beauty is only skin deep.)  But later on in the day, I was delighted when my Mom took the big container of Pickled Red Beet Eggs out of the refrigerator! When you cut into one of these purple beauties – surprise! – the color went all the way through to the yolk!

This recipe is a great way to use up those hardboiled eggs.  I’ve found my kids like dyeing them way more than they like eating them, so I am usually guaranteed half a dozen eggs to use in this dish.  This is an old Pennsylvania Dutch recipe that came from my Mom and her mother, in Lancaster County, Pennsylvania.  You can adjust the ratio of vinegar to sugar, but I like how these are sweet-tart and firm.  Some people add very thinly sliced onions to the beet brine, and others add whole cloves.  I like them with just these 4 ingredients.

You’ll want to let these soak for at least 2 days.  I wouldn’t let them sit more than a week, but I really doubt they’ll last that long!  Make sure the eggs and beets are in a deep and narrow container so everything is submerged – if you go shallow and wide, your eggs won’t color evenly and you’ll have to rotate them at least 2 times a day.  So raid the kids’ Easter baskets and start pickling!

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Pickled Red Beet Eggs

Ingredients:

  • 6 eggs
  • 2 cans sliced beets (not pickled beets)
  • 1/3 cup sugar
  • 1/2 cup vinegar (you can use white or apple cider)

Directions:

  1. In a sauce pan, place eggs in one layer.  Fill pan, covering the eggs with an inch of water.  Cook on high until a boil is just reached, then immediately remove from heat and cover with a lid.  Set a timer for 13 minutes.  When the time is up, drain the eggs and fill the pan with ice and water.  Let cool.
  2. Peel the cooled eggs and put them in a deep container with a lid.  Dump the two cans of beets and their juice into the container, followed by the sugar and vinegar.  Swirl around to dissolve.  Store in the refrigerator for at least 2 days, making sure the eggs are submerged (or turning them if they are not.)  Cut eggs in half and serve with beets.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Tzatziki Wrap

April 11, 2014 by

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What a fun word to say:  Tzatziki!  With spring in full swing now, I am in love with using fresh herbs in as many ways possible.  This recipe for my Tzatziki Wrap uses a small handful of dill. Dill is a lovely thing to grow in a windowbox, if you can, or in your garden, because it goes with so many other flavors and cuisines.  If you have leftover dill after making the tzatziki, use it on fresh or smoked salmon.

Tzatziki is just a fancy way to say “yogurt dip.”   It is found in Greek and Mediterranean dishes, and goes well with all grilled meats—chicken, beef, lamb, salmon—as well as vegetarian dishes like falafel.  Blend this up in your food processor in five minutes, and enjoy for lunch or a light dinner tonight!

Tzatziki Wrap (Makes two wraps)

Ingredients:

  • 1/2 cup plain yogurt (Greek yogurt or regular.  Avoid nonfat as the texture is too runny)
  • 1 big handful dill sprigs, any tough parts trimmed away
  • juice of 1/2 lemon
  • salt and pepper
  • 1 teaspoon minced garlic
  • 1/2 large cucumber, peeled and seeded
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup baby spinach, or a few leaves of romaine lettuce
  • 1 cooked chicken breast
  • tortillas or pita bread for wrapping

Directions:

  1. Make the tzatziki:  In a food processor or blender, blend the yogurt, dill, lemon juice, salt, pepper, and garlic together.  Cut the half a cucumber in half again, and add one half to the blender and combine.  (You should now have one-quarter of a cucumber left.  Math!)  Refrigerate the tzatziki until ready to use.
  2. Slice the peppers and cucumber into very fine strips.  If you are using romaine lettuce, wash and dry the leaves and stack them on a cutting board.  Cut the leaves into fine strips.  Mix the peppers, cucumber, and lettuce in a large bowl and toss to combine.
  3. Very thinly slice the chicken breast.  Prepare your tortilla or pita bread for filling.  (I always warm up tortillas in the microwave, covered with a damp paper towel, so they’re pliable and won’t break.)  Fill tortilla with chicken breast slices, vegetables, and a big drizzle of tzatziki.  Roll up and eat, with more tzatziki if you like.

Cutting carbs, or do you have leftover wrap filling?  Toss with tzatziki and eat it like a salad!  It also goes great as a dip—try with carrots.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Irish Soda Bread

April 4, 2014 by

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For last week’s recipe, I needed a carton of buttermilk.  I still had quite a bit left, and I knew I wanted to use it all up, so I found a few recipes that fit the bill.  None, however, sounded as tasty as this one for Irish Soda Bread!

A “soda bread” is simply a quick bread that uses baking soda and /or baking powder to rise, as opposed to yeast.  That means you don’t need to wait for it to rise, or worry about the yeast being old and feeble (or killing it with water that is too hot … or not hot enough to wake it up … Have I mentioned lately I hate baking with yeast?!?!)  This recipe comes together in a food processor, but if yours isn’t big enough to fit all the ingredients, or you just like using a pastry cutter, you can certainly put some elbow grease into it and do it the old-fashioned way.

This recipe is based on a Martha Stewart recipe, but I made a few changes.  The biggest change is that, unlike regular soda bread that is kind of bland and dotted with raisins, this one has chopped currants throughout, so it is more of a currant-flavored bread.  Also, the original recipe called for caraway seeds, but I used anise seeds instead.  This bread keeps on the counter, wrapped tightly in plastic wrap and foil, for a few days.  Cut a big slice, cover it with butter, and match it up with your favorite coffee or tea.

Irish Soda Bread

Ingredients:

  • 4 cups flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons anise seed
  • 4 tablespoon cold butter, cubed
  • 1 10-ounce box currants (or use 2 cups of raisins)
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 3 tablespoons buttermilk

Directions:

  1. Preheat oven to 350*F.  Butter a large round Pyrex baking dish, all the way to the top.
  2. In the bowl of a large food processor, blend together the flour, sugar, salt, baking powder, and anise seed.  Add the cold butter cubes and pulse to blend.  Add in the currants and blend again.
  3. In a large bowl, beat together the buttermilk, egg, and baking soda.  Add this to the food processor and blend again until thoroughly mixed.  It will be wet and sticky!
  4. Scoop the bread dough into the buttered Pyrex dish and smooth into a mound.  With a brush or the back of a spoon, brush the top with the 3 tablespoons of buttermilk.  Bake for 70-80 minutes, or until a toothpick comes out clean.
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Sweet Pea Soup

March 28, 2014 by

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I call both of my girls “Sweet Pea.”  My Mom called me “Sweet Pea” too.   So when I was working on a recipe to use up the last of my buttermilk and stumbled on this tempting combination of peas and mint, I couldn’t help but give it a cute name:  Sweet Pea Soup!

Peas and mint are a natural springtime match-up.  This soup comes together in half an hour, and with another half hour to chill,  it will be ready to eat.  I used both frozen peas and pea pods (which are all over my Farmer’s Market, and probably yours, too.)  If you can’t find pea pods, just double the frozen peas and use a full pound.  The recipe calls for you to strain the blended soup, which gives it a more silky, smooth texture.  You can skip this step if you are in a hurry, or if you like a little thicker body to your soup.  Either way I think you’ll love it, and so will all the “Sweet Pea’s” in your life!

Sweet Pea Soup

Ingredients:

  • 1 cup pea pods, any kind
  • 1 onion (sweet Vidalia would be nice, but I just used a regular white onion), chopped
  • 3 tablespoons butter
  • 8 ounces frozen peas
  • 2 cups chicken stock
  • 1 cup buttermilk
  • 1 handful mint leaves (save a few pretty ones for garnish)
  • salt to taste

Directions:

  1. In a large pot, heat the pea pods and onion in the butter.  Cook over medium heat for ten minutes until the onion is getting soft.
  2. Add the frozen peas and chicken stock.  Cook on medium for ten minutes.
  3. Turn off the heat.  Pour in buttermilk and mint.  Blend with an immersion blender, or transfer to a large blender and blend in batches until smooth.  Taste and add salt to your liking.
  4. Strain the soup through a mesh sieve (or not, your choice.)  Cool in the refrigerator for half an hour.  Serve chilled, with additional mint leaves for garnish.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Roasted Vegetables with Buttermilk Herb Sauce

March 21, 2014 by

Roasted Vegetables with Buttermilk Herb Sauce Resize

Did you have a fun and festive St. Patrick’s Day?  We didn’t do too much to celebrate.  (I have a little Irish in me, but no freckles!)   I did make a cabbage dish on Monday, leaving me with half a head of green cabbage.  I love roasting wedges of cabbage, but I wanted something a little more assertive, so I decided to make an herb dressing for them.  Add in some other roasted veggies, and I came up with this recipe for Roasted Vegetables with Buttermilk Herb Sauce.

Buttermilk is not something I grew up with, so I can’t really say much about it.  It does have a pleasantly sour taste that adds complexity to baked goods (think pancakes) and sauces.   If you add a lot of dill and pepper to this recipe, you’d have something very close to ranch dressing, but without all the chemicals and preservatives in bottled or packaged varieties.  I used parsley because that’s what I had but I’d like to try it next time with a big handful of tarragon.  If you grow your own herbs, this is the perfect canvas for trying new flavor combinations!

I served the sauce over roasted cabbage wedges and roasted golden beets.  Here is a list of other vegetables I think this would taste good on:  carrots, leeks, green beans, baked potatoes, and Brussels sprouts with bacon.  I served this with balsamic-glazed salmon last night, and you know what?  The sauce went great on the fish too!  I had a little sauce left over, so this morning I used it to make chicken salad for my husband’s lunch.  Find your own way with this delightfully green and springy sauce—start here!

Roasted Vegetables with Buttermilk Herb Sauce

Ingredients:

  • 4 beets
  • olive oil
  • 1/2 head green cabbage
  • 1/2 cup buttermilk
  • 3 tablespoons plain yogurt
  • 4 green onions
  • handful of fresh herbs:  use parsley, tarragon, dill, or a combination of these
  • 1 clove garlic or 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • squeeze of lemon if desired (I used a big squeeze – okay, two big squeezes!)

Directions:

  1. Preheat oven to 400*F.  Prepare the beets for roasting:  Wash them and remove any greens from the top.  In a large rectangle of aluminum foil, place the beets, root tip facing up, in the middle.  Drizzle with a little olive oil, maybe a tablespoon total.  Wrap up the beets in the foil and place in a pie plate or Pyrex bowl.  Bake for one hour or until they give when you push on them.  Set aside to cool.
  2. While the beets are baking, prepare the cabbage: Cut out the core of the cabbage, then cut the cabbage into 4 wedges.  Place them on a foil-lined baking sheet and drizzle each wedge with about 1/2 teaspoon of olive oil.  After the beets have been in the oven for half an hour or so, add the cabbage.  Bake for about 15 minutes, then flip them over and bake again for about ten minutes.  (The time will vary depending on your oven, your cabbage, et cetera.  You want the cabbage to get golden and a little crispy at the edges, but not too dark!)
  3. While the vegetables are cooking, combine buttermilk, yogurt, green onions, herbs, and garlic in a food processor.  Taste it…need more garlic?  Go ahead!  Add salt and pepper and a squeeze of lemon if you like and blend again.  Taste to make sure it’s yummy, and then put in the fridge until ready to serve.
  4. Skin the beets:  once they are cool enough to handle simply slip the skins off with your fingers.  If you are using red beets, you may want to wear gloves, since they will turn your fingers pink!
  5. On each plate, lay down a wedge of cabbage and a beet cut into quarters.  Serve the hot veggies with the cold buttermilk herb sauce.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Italian Tuna Wraps

March 14, 2014 by

 

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I love it when a plan comes together!  I was hungry at lunchtime yesterday, so I opened my pantry.  I stared at the shelf for a good minute…eyes glazing over.  “There’s got to be something here, some combination of flavors that will fill and delight me” I thought.  And bingo!  Inspiration struck and I made these Italian Tuna Wraps.

Okay, this is pretty much just tuna salad in a lettuce wrap.  But the addition of white beans makes it filling, contributes a creamy texture, and ups the fiber.  A handful of chopped parsley adds freshness.  This recipe serves two for lunch.  Or just do what I did, and put it in the fridge for tomorrow’s lunch.  It will still taste great the next day!

Italian Tuna Wraps

Ingredients:

  • 1 can of tuna
  • 1 can of white beans
  • juice of 2 lemons
  • 1 tablespoon olive oil
  • salt and pepper
  • pinch of garlic powder
  • 1/4 cup roughly chopped parsley
  • Boston lettuce leaves (or other lettuce leaves of choice) for wrapping

Directions:

  1. Drain the can of tuna and put it in a large bowl.  Drain the beans, rinse them in a strainer and then add them to the tuna.
  2. Toss the tuna mixture with the lemon juice and olive oil.  Season with salt, pepper, and garlic powder; toss again.  Add parsley and toss.
  3. To serve, wash and shake dry the lettuce leaves, and place a large spoonful of tuna in the lettuce.  Wrap and eat.  Couldn’t be easier!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Brussels Sprouts and Kale Salad

March 7, 2014 by

Kale and Brussels Sprouts Salad Resize

Now you ladies know I love a good salad.  I will eat a salad for breakfast – in fact, I’m finishing this big bowl of Brussels Sprouts and Kale Salad right now, with my morning coffee!  Raw Brussels sprouts—for breakfast?!  Yes indeed!

I found this recipe on the Bon Appetit website, which I tweaked to my liking.  The best thing about this salad, aside from the fact that it tastes good, is that it is so hearty.  I made it last night, had some for dinner, and it’s still good this morning!  But because it’s so sturdy, you’ll want to keep the nuts, fruit, and cheese separate until you’re ready to eat it.  You can sub any dried fruit you like for the cranberries:  cherries, blueberries, golden raisins, and diced dried apricot would be delicious too.  And if you don’t have toasted almonds, substitute pecans, walnuts, or hazelnuts.  Check it out, and report back with your chosen combination of flavors!

Brussels Sprouts and Kale Salad

Ingredients:

  • 1 bunch Tuscan kale (also called dinosaur or lacinato kale)
  • 1/2 pound large Brussels sprouts
  • 1 shallot (or 1/4 red onion)
  • juice of one large lemon
  • 1/3 cup olive oil
  • 1/2 teaspoon honey
  • to serve:  almonds, dried cranberries, and Parmesan cheese
  • salt and pepper

Directions:

  1. Prepare kale:  Strip the leaf off the thick stem, then soak the leaves in cold water to remove any dirt.
  2. While the kale is soaking, prepare the Brussels sprouts:  cut off the stem end and any brown or wilted leaves.  Slice in half lengthwise, and lay down flat on the cut side.  Thinly slice each sprout half to create shreds.  Place shredded sprouts in a very large bowl.
  3. Dry the kale.  Grab a handful and sort of wad it up, then run your knife through the kale to shred it.  Add to the sprouts in the  bowl.
  4. In a small food processor, blend together the shallot, lemon juice, olive oil, and honey.
  5. Pour over the kale and mix with your hands.  I mean get in there!  Massage the dressing into the kale, squeezing it to soften everything up and get the dressing into all the sprouts and kale.
  6. To serve:  Dish salad into a bowl.  Take a handful of almonds and crush with a knife or in a mortar and pestle – just crack them lightly, you don’t need to pulverize them.  Add the cracked nuts and cranberries to the salad, then shred some Parmesan to go on top.  I shaved the block of Parmesan with my vegetable peeler, but you don’t have to do that if you don’t want.  Season with salt and pepper and serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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