Pulled Pork Tacos & Almost Homemade Tomato Soup

Pulled Pork Tacos - Serves Six to Eight

Ingredients for the Pulled Pork:

2 pound pork shoulder roast
1 (15 oz.) can beef broth
4 cloves garlic, put through a press
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons lemon pepper
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Plenty of corn tortillas to serve with Cabbage Salad and Pickled Onions

Cabbage Salad

In a large bowl place the lettuce, onion, avocado, tomatoes, cilantro, and radishes. Whisk together the vinegar and olive oil, pour the mixture over the ingredients in the bowl, and gently toss. Sprinkle the cotija cheese on top.

Pickled Onions

Place the red onion slices in a shallow bowl and pour white vinegar over them. If desired, add a pinch of salt and/or sugar. Allow them to sit for 10 minutes, then drain them and add them to the salad mixture.

Directions:

Heat the oven to 325 degrees Fahrenheit or get out your crock pot and set it on high. Pour the beef broth into a deep baking pan or into the crock pot.

In a small bowl, combine the garlic, lime juice, olive oil, lemon pepper, chili powder and smoked paprika. Trim any excess fat and remove any string from the roast. Rub the garlic mixture into the roast.

Lower the spice rubbed roast into the baking pan or the crock pot. Cover the baking pan with foil or put the lid on the crock pot. Allow the roast to cook for 4 to 5 hours or until the meat is easily shredded with a fork.

Remove the roast from the pan or pot and place on serving platter. Scrape away any excess fat. Using two forks, shred the meat. Spoon some of the cooking liquid onto meat.
Serve with warm corn tortillas, Cabbage Salad and Pickled Onions.

Sort of Homemade Tomato Soup - Serves Four

Ingredients:

2 tablespoons olive oil, divided
2 slices good bread
2 garlic cloves, put through a press
1/4 cup chopped fresh basil leaves
1 (15 oz.) can tomato sauce
1 (15 oz.) can chopped tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup evaporated milk
Cream or extra evaporated milk for drizzling

Directions: 

Make croutons by cutting the bread slices into cubes. Heat one tablespoon of olive oil in a skillet and add bread cubes. Cook the bread crumbs about 2 to 3 minutes on each side until browned. Set aside.

Heat the olive oil in a soup pan. Add the garlic and basil leaves. Saute them for 30 seconds. Add the tomato sauce, chopped tomatoes, salt and pepper. Bring to a boil, turn down heat and simmer for five minutes. Take off the heat. Stir in the evaporated milk. Pour into bowls and serve with croutons floating on top. Drizzle with some cream or extra evaporated milk if desired.

Eggplant in Miso Seasoned Sauce & White Beans and Sausage with Chimichurri Sauce on Toast

Eggplant in Miso Seasoned Sauce

Ingredients and Directions for Four Servings

2 medium sized eggplants *

2 tablespoons vegetable oil plus more for brushing eggplant

Garlic salt, for sprinkling on the eggplant slices

1 white or yellow onion, peeled and sliced

4 garlic cloves, peeled and put through a press

1 cup beef broth

2 tablespoons white miso

2 tablespoons apple cider vinegar

2 tablespoons soy type sauce such as tamari, Maggi or reduced sodium

Optional: Greek yogurt and parsley for serving

Wash, dry and cut the ends off the eggplants. Slice about 1/4 inch thick and brush each side with a little oil. Sprinkle with garlic salt. Either grill over medium heat about 5 to 7 minutes a side or bake in a 375 degree oven for 50 to 60 minutes until easily pierced with a fork.

While eggplant is cooking, saute the onion slices in 2 tablespoons of oil over medium heat until tender - about 5 to 7 minutes. Add the pressed garlic and continue to cook for 30 more seconds. Pour in the beef broth. Whisk in the miso, apple cider vinegar and soy sauce. Simmer for 5 minutes or so.

Cut the cooked eggplant slices into fourths and add to the miso broth mixture. Gently toss. Serve with a swoosh of Greek yogurt and a sprinkle of parsley if desired.

*In the photo above, I used a combination of regular and baby eggplants.

White Beans and Sausage with Chimichurri Sauce on Toast

Ingredients and Directions for Two Servings

2 to 4 slices of good quality bread, toasted
1/2 pound smoked sausage, sliced
1 (15 oz.) can of white beans such as Great Northern or cannelloni
1 medium tomato, diced
1 tablespoon diced red onion
2 tablespoons olive oil, plus more for cooking sausage
1 tablespoon red wine vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

Drain and rinse the beans. In a bowl, gently mix together beans, diced tomatoes, diced red onions, 2 tablespoons olive oil, vinegar, salt, garlic powder and pepper.

Place the toast on a serving plate. Ladle the bean mixture and browned sausage slices between the two servings of toast. Top each serving with a tablespoon or two of chimichurri sauce.

Lentil (or Any Luscious Legume) Soup

In the Midwest there is no such thing as an endless summer. Each year in mid-September the night time temperatures start to drop into the low 50's and as the month progresses the days begin to get chilly as well. It's sad to see summer go, but it's also strangely refreshing to witness the change of seasons. The sunshine seems to look golden, the air is crisp, and the changing leaves give the eye a break from the dried out colors of August.  In the hot weather, we eat a lot of salads at our house.  When it starts to get cool, everyone wants soup. This soup is so easy; no sauteing necessary - just throw everything into a soup pot and simmer until it's done. This recipe works with any legume but our favorites are brown lentils and dried split peas. Serve with some crusty bread and a small salad.

Ingredients:
16 oz. legumes: lentils, peas, or dried beans
8 cups chicken broth
1 (8 oz.) package cubed ham
1/2 cup water
2 medium carrots
2 medium celery stalks
1 medium onion
1 bay leaf
1/4 teaspoon thyme

Directions:

Peel and slice the carrots, dice the celery, and peel and dice the onion.

Put the carrots, celery, onions, bay leaf, thyme, broth, and water into a soup pan.

Rinse, drain, and pick out anything that isn't whatever legume you have decided on.and add them to the pot. Bring to a boil and then turn down the heat to medium low.  Cook until the legume of choice is tender. It will be about 40 minutes if you are using brown lentils. If you are using split peas or dried mixed beans (the beans have to be soaked over night), it will take one hour and 15 minutes. For lentils like the red ones or Belugas, the time will be much shorter, about 20 minutes.  Stir every so often, making sure it is not burning on the bottom.  Add  a bit more water if it gets too thick before legumes have a chance to get tender.  Ladle into bowls.