Barbecue Pulled Pork Sandwiches

Slightly adapted from a recipe from Meal Makeover Moms’ “No Whine With Dinner”

Makes 8 Servings

  • 2½ pounds pork loin, trimmed of fat and cut into 3 pieces
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 large red bell pepper, cut into 1/4-inch dice (about 2 cups)
  • 1 medium onion, cut in half across the equator and sliced into 1/4-inch strips
  • 6 oz barbecue sauce
  • 8 whole wheat hamburger buns, lightly toasted
  1. Put the pork, carrot, red bell pepper, onion, and barbecue sauce in a 5- or 6-quart slow cooker and stir to combine. Cover and cook on low until the pork is tender, 6 to 8 hours.
  2. When the meat is done, drain off juice as desired. Use two forks to pull the meat into shreds.  Stir until well combined, adding more sauce as desired.  Divide the pork mixture evenly between the hamburger buns and serve.

Ma  yes
Sam  so-so
Anna  so-so
Da   yes

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Published in: on May 19, 2016 at 5:56 pm  Comments (1)  

Barley Pilaf

From “Simply  Satisfying” by Jeanne Lemlin

Serves 4

1 cup barley
2 Tablespoons butter
2 cups (6 oz) quartered mushrooms
1 large onion, minced
1/4 teaspoon dried thyme (omit for Sean)
1 2/3 cups Vegetable Stock
2 teaspoons tamari or other soy sauce1/2 teaspoon salt
freshly ground pepper to taste

Rinse the barley in a strainer under cold running water, then put it in a medium saucepan and cover it with water.  Bring to a boil and cook for 2 minutes, then trun off the heat and cover the pan.  Let sit for 1 hour, then drain thoroughly.

Preheat the oven to 350 degrees F.  Melt the butter in a medium flameproof baking dish over medium heat.  (I do this in a cast iron skillet.)  Add the mushrooms, onion, and thyme, and saute for 10 minutes, or until the mushrooms begin to brown.  (I give the onions about an 8-minute head start because onions have to be completely soft for Sean.)

Add the drained barley, stock, soy sauce, salt, and pepper, and toss to mix.  (I use my 10″ square covered Corningware casserole.)  Cover the baking dish and bake undisturbed for 1 hour, or until all of the liquid is absorbed.  Do not stir until just before serving.  Serve immediately or keep warm in the oven until you are ready. May be prepared up to 48 hours in advance and chilled.  To reheat, add a few Tablespoons of water or stock and place in a 350 degree F oven until hot, about 20 minutes.

Ma  yes
Da  yes
Anna  yes but without the mushrooms
Sam no

Published in: on May 15, 2016 at 5:53 pm  Leave a Comment  

Da’s Tuna Mac

tunamac

1.5 cups elbow macaroni
2 small cans tuna
mayo to taste
salt & pepper to taste

Cook the macaroni until as done as you like it, being careful not to overcook, because you want it to stay intact.  Rinse well under cold water and drain well.  Meanwhile drain the tuna (give the tuna water to the cats), put it in a large bowl and flake with a long-tined fork.  Mix in the mayo with the fork, adding more than you would for making tuna salad for sandwiches.  With a large rubber spatula, mix in the drained macaroni.  Add salt and pepper to taste.  Refrigerate until serving time.

Da yes
Sam yes
Ma yes (put prefers to add celery, green onion, minced red pepper)
Anna no

Published in: on February 15, 2016 at 11:24 am  Leave a Comment  

Broccoli Quiche Lorraine

from The Moms’ Guide to Meal Makeovers

Serves 4

2 cups fresh broccoli
2 Tablespoons dried whole wheat bread crumbs
2 ounces lean ham, diced
1 cup grated cheddar cheese
5 large eggs
1 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon dried thyme
pinch of pepper
1/4 cup grated Parmesan

Steam the broccoli until tender, about 5 minutes.  Chop to desired size (I suggest smallish) and set aside.  Preheat the oven to 375 degrees F.  Butter the bottom and sides of a 9″ pie pan and sprinkle with the bread crumbs.  Arrange the broccoli, ham and cheddar cheese in the bottom of the pie pan.  Whisk together the eggs, milk, salt, thyme and pepper in a medium bowl.  Pour over the broccoli and top with the Parmesan.  Bake uncovered until golden brown, 35-40 minutes.

Ma yes
Sean no
Anna yes
Sam no

Published in: on February 12, 2016 at 4:40 pm  Leave a Comment  

Chow Mein

Serves 4

3 garlic cloves, minced
1 Tablespoon oil
3 boneless, skinless chicken thighs, sliced thinly across the grain
2 large baby bok choy, stems sliced 1/4″ thick, leaves in 2″ pieces
1 cup grated carrot
1/2 cup frozen peas
2 green onions, sliced in half lengthwise, then in 2″ pieces
2 packages Yaki Soba fresh noodles
1/2 cup Kikoman stir fry sauce (or 1/4 cup soy sauce + 3 Tablespoons sweet chili sauce + 1/4 teaspoon black pepper)
1/4 cup water

Warm the noodles according to package directions.  Heat oil in a large saute pan or wok over high heat.  Add the garlic and cook for 30 seconds.  Add the chicken and cook and stir until the chicken is cooked through.  Remove to a plate.  Add the bok choy stems and carrot and cook until softened.  Add the peas, green onions, sauce, water and noodles and cook and stir until as done as you like.  Add the chicken and warm through.  Serve immediately.

Published in: on January 18, 2016 at 5:57 pm  Leave a Comment  

Cheesy Goodness Pasta with Meat Sauce

Slightly modified from The Pioneer Woman’s Skillet Lasagna

Serves 8

12 oz fettuccine, broken into thirds
1 tablespoon olive oil
1 lb ground beef (Anna and I like half beef and half sausage)
1 large onion, diced small and sauteed
12 oz mushrooms, sliced and sauteed
1 jar spaghetti sauce (or 3 cups homemade)
1 teaspoon salt
1/2 teaspoon garlic powder
1 heaping teaspoon Italian seasoning
8 oz shredded Muenster cheese
1/2 cup sour cream, at room temperature
optional:  ricotta or parmesan for serving

Boil pasta in large pot of salted water until al dente, drain.  In large skillet, brown and crumble ground beef until fully cooked, drain fat from pan.  Stir in the sauteed mushrooms and onions. Pour on the jar of sauce, add the salt, garlic powder and Italian seasonings and simmer for 15 minutes on low heat.  Add cheese, sour cream and pasta. Stir over low heat until cheese is melted and all ingredients are combined.  Taste and add salt and pepper, if necessary.  Serve with parmesan or ricotta, if desired.  And French bread is practically required.

Published in: on January 14, 2016 at 7:15 pm  Leave a Comment  

Nachos

Spray a non-rimmed baking sheet* with non-stick spray.  Preheat the oven to 325 degrees F.  Place triangular tortilla chips in a single layer with edges touching as much as possible in the center of the baking sheet.  Top with a mix of grated jack and cheddar.  Add any optional toppings of your choice:
taco-seasoned ground beef or chicken
beans
Top with additional cheese and heat in the oven until the cheese is melted.
Slide the nachos off the baking sheet onto a plate.  Top as desired with sliced olives, green onions, salsa, cilantro, sour cream, avocado or guacamole, hot sauce…

*Airbake is one option:

http://amzn.com/B002HWSATC

Published in: on December 19, 2015 at 10:58 am  Leave a Comment  

Diner Hash Browns

serves 4

3 small Russet potatoes
1 Tablespoon canola oil
2 teaspoons butter

Put a large skillet on medium-high heat.  Add the oil and butter.  Peel potatoes, rinse them, and dry them completely with a clean kitchen towel.  Place a clean dry kitchen towel (but not your favorite one, because the potatoes will stain it brown) on the counter, and put your box grater on it.  Grate potatoes on the large holes.  Remove grater, bring the edges of the towel together with the potatoes in the center and squeeze out water.  Repeat, moving the potatoes to a dry part of the towel.  On a large plate, place a double layer of paper towels. Spread the potatoes in an even layer and microwave on  high for 2 minutes.  Turn out the partially cooked potatoes into the hot skillet, pressing down with a spatula.  Cook for about 5 minutes, until as brown as you like on the bottom.  Turn in sections, adding more oil or butter for the second side if it seems necessary.  Cook for 4 or 5 minutes more until done.  Hold on a cookie sheet in a warm oven if necessary.

Published in: on December 18, 2015 at 7:06 am  Leave a Comment  

Last Resort Beef & Onions

Brown 1 pound ground beef.

Meanwhile saute one diced onion in olive oil and/or butter until very soft.

Drain the fat from the beef, add the soft onion.

Add 1/2 can cream of mushroom soup, about 1 cup milk, salt to taste and lots of black pepper.  Stir well to combine and cook until hot.

If you have a few mushrooms, slice and saute those and add them.  (highly recommended)

Serve over hot rice or noodles with a vegetable or salad.

Published in: on November 9, 2015 at 6:42 pm  Comments (1)  

Mustard Cream Sauce

Slightly adapted from a Pioneer Woman recipe

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 garlic cloves, minced
  • 1 cup white wine or champagne
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon grainy mustard
  • 1/4 -1/2 cup heavy cream
  • 1/2 teaspoon chicken or beef better than bouillon
  • serve with pork, chicken, sauteed mushrooms…

Put the butter and olive oil in a saute pan. Add the garlic to the pan and saute it for a minute, stirring to make sure it won’t burn. Next pour in the wine and simmer to reduce by half. Add the mustard and stir to combine, then pour in the cream. Let it bubble and thicken for several minutes, stirring frequently.  Stir in chicken bouillon. Taste sauce and adjust seasoning. Pour over individual servings at the table, or add cooked meat or mushrooms to the pan and warm through.

Published in: on September 14, 2015 at 5:28 pm  Leave a Comment