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.

Banh Mi Bowl, Citrus Beet Salad & Brown Rice Chickpea Stew

Banh Mi Bowl 

To Assemble Banh Mi Bowls:

1.  For each bowl, cut a fourth of a cucumber into sticks, place in a bowl, cover with rice wine vinegar. Do the same thing for 1/8 of a sliced red onion. Plain or even apple cider vinegar can be substituted for the rice wine vinegar.  On the day I made this lunch, I didn't have any carrots or daikon radish on hand, but they are wonderful to give a soak in vinegar and use in this bowl as well. Set the cucumber sticks and red onion slices aside while they sit for at least 5 minutes. 

2. For each serving, use a heaping half cup of left over cooked chicken, beef, or pork.

Whisk together:

2 cloves garlic, put through a press
1 tablespoon oyster sauce
1 1/2 teaspoons fish sauce
1 1/2 teaspoons Maggi, Tamari or soy sauce
1/2 teaspoon sesame oil
pinch black pepper

Place the cooked meat with the whisked mixture and saute together over medium low heat for a good 5 minutes until the meat gets a crispy brown texture on the out side.

3. According to package directions, cook one serving of rice noodles, or even thin spaghetti. Drain and place noodles in serving bowl.

4. Drain the vinegar soaked cucumbers and any other veggies that might have been soaking, and place them on top of the noodles.

5. Add the meat.

6. Finish with a handful of cilantro, Thai (or regular) basil, and sliced radishes. A few slices of a hot pepper such as jalapeno or Serrano look nice on top.

Citrus Beet Salad

Ingredients and directions for each serving:

About 3/4 cup cooked beets - that's about 1 medium beet per person.
1 medium orange, peeled and sectioned
1 medium grapefruit, peeled, sectioned, and cut into pieces if sections are large
Heaping 1 tablespoon of shelled pistachio nuts
Kosher salt
Pepper
Some good olive oil
A handful of washed and dried herbs such as dill, parsley, or basil 

Peel the beets, cut into chunks and either simmer on the stove in a small amount of lightly salted water until tender - about 7 minutes. Or, roast by putting them in a single layer, drizzled with olive oil and sprinkled with Kosher salt, on a baking sheet at 375 degrees for about 45 to 50 minutes or until easily pierced with a fork.

Place the beets, orange and grapefruit slices on serving plate. Top with a handful of herbs. Sprinkle with pistachio nuts, Kosher salt and pepper. Add a swoosh of Greek yogurt on the side. Drizzle with some good olive oil.

Brown Rice Chickpea Stew

Ingredients and directions for four servings.

2 tablespoons vegetable oil

1 medium onion, diced

1 stalk celery, diced (optional)

2 garlic cloves, peeled and put through a press

1 (15 oz.) can broth - beef, chicken or vegetable

1 (15 oz.) can diced tomatoes

1 (15 oz.) can chickpeas, drained and rinsed

1 cup rice, brown or white

1 cup water

1/2 cup of protein if desired, such as cooked chicken, shredded beef,pork or poached egg

1/2 teaspoon salt

scant 1/2 teaspoon oregano

1/4 teaspoon pepper

1/4 cup fresh cilantro leaves, washed and dried

Heat the oil in sauce pan and saute the onion and celery (if using) until tender, about 5 minutes. Add the garlic and saute another 30 seconds. Pour in the broth, diced tomatoes along with their juice, and the drained chickpeas. Add the cup of water and rice. Season with the oregano, salt and pepper. Bring to a boil, then turn down heat to low and simmer for 45 minutes or until the rice is tender. Ladle into bowls and sprinkle each serving with a tablespoon of cilantro leaves

Two Speedy Soups From Canned Tomato Sauce

Tomato Coconut Curry and Tomato Sausage Soup

Now that all my girls are out on my own - it's weird, I know - but I'm still cooking for them. It's like we are in tandem universes. They are hundreds of miles away, but I still try to make dishes I think they would like as well as approve of! It makes for a lot of sharing and discussion, which is a lot of fun for me. One thing I realize is they come home late, tired and hungry after a whole day of working followed by some kind of exercise class or activity. They want something substantial, but fast and also perhaps Whole 30 compliant or at least healthy. The soups posted here are so easy and with label reading, they can be made with canned tomato sauce that doesn't have bad stuff in it! The trick to the Tomato Coconut Curry is to have already cooked chicken meat on hand and a left over sweet potato. Or, a microwave that zaps them in five minutes.  The smooth broth goes so well with the velvety cooked sweet potato and the subtle spiciness is very warming on a cold day. The Tomato Sausage Soup is an old favorite of Roy's and I've made it for years. I put it together out of desperation one night when all I had on hand was a can of tomato sauce, some sausage, and a handful of mixed salad greens. It turned out to be hearty and delicious! Aidells brand sausage is available at most grocery stores and happens to be Whole 30 allowed. I'd love to know which of these soups people enjoy more!

Tomato Coconut Curry Soup - Serves Two as Main Dish

Ingredients:

1 cup chopped cooked chicken
1 medium sweet potato, cooked and cubed
1 medium onion
2 tablespoons vegetable oil
2 cloves garlic, put through a press or finely minced
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes, including juice
1 (15 oz.) can coconut milk
1/2 heaping cup chopped cilantro
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Lime wedges for serving

Procedure

Peel and slice onion. Heat oil over medium low heat and saute onion until tender - about 5 minutes. Add the garlic, cilantro and curry powder and cook for 30 seconds. Add the tomato sauce, diced tomatoes. coconut milk, sweet potato, chicken, salt, and crushed red pepper flakes. Turn the heat up to medium high to get the mixture up to a simmer, then turn down to medium low and cook for 5 more minutes.

Tomato Sausage Soup - Serves Two as Main Dish

Ingredients:

1/2 pound sliced sausage
2 cups greens - spinach and/or kale
1 (15 oz.) can tomato sauce
1 (15 oz.) can beef broth
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon thyme

Procedure:

Brown sausage over medium heat - about  3 to 5 minutes per side. Add tomato sauce, greens, beef broth, oregano, salt, pepper flakes, garlic, thyme, garlic powder. Bring up to a boil, then turn down to medium low and simmer 5 minutes.

Soup in a Snap: Kale, Butter Bean, and Ham

This winter when we were living the Florida RV life, the campground we stayed at in Fort Myers had an added amenity. It was right across the street from ECHO Global Farm and Research Center, a nonprofit faith-based organization that is dedicated to finding agricultural solutions to fighting hunger in Africa and urban food deserts in the United States. They used discarded tires, cement blocks and even old carpet to grow all manner of veggies - especially leafy greens. Every Friday, they sold the produce to the public and I found myself buying lots of kale. We ate it in salads and crispy fried it to sprinkle over eggs, but we also enjoyed it in soup. This one is healthy but still robust enough to be hearty on a chilly spring day. A bonus: it can be make in a snap!

Ingredients for Four Servings:

4 good sized cloves garlic, put through a press or finally minced

2 tablespoons olive oil

1 (8 oz.) package of diced ham or 1 cup of left-over ham

2 (14.5 oz.) cans beef broth

2 (16 oz.) cans butter beans, rinsed and drained

1 large bunch kale, ribs removed and chopped (Lacinato is nice, but any variety works.)

1/4 teaspoon pepper

Procedure:

Place olive oil in large saucepan over medium low heat. When the oil shimmers, add the garlic. Cook for a minute or until the garlic browns. Add the ham and cook, stirring occasionally, until it browns - about 3 to 5 minutes. Add the broth and scrape the bottom of the pan to loosen up any bits that might be clinging to the bottom. Then gently stir in the beans, chopped kale, and pepper. Bring the mixture up to a boil, then turn it back down to medium low heat and allow to simmer for five minutes. Ladle into soup bowls and serve.

Fun (But) Faux Pho

In past posts, I've written about my fun, fun friend Kim and my efforts to come close to duplicating her wonderful Vietnamese food. Although she now lives in another part of the country we keep in touch through an occasional text or email. I had the chance to contact her a few days ago with a question about some photos she had taken for the organization we both had volunteered for. While I was looking over old files, I found this picture of Kim and the honorable mayor of our city, taken at a charity golf outing. Before that day, I didn't know her very well, but by the end of it I realized that she was a ball of fire with energy that never ran out. When I got to the event, I noticed Kim had added her own sense of style to the frumpy t-shirts all the other volunteers were wearing. She had turned hers into a v-neck, added a wide belt, and brought the ensemble to a whole new level with the addition of boots. She had commandeered a golf cart and said, "Are you here to help take photos? Well, hop in!" Then she took me all over the golf course. At one point we almost flipped the cart when we drove into a sand trap. She got us out safely however -  while she was roaring with laughter!  Kim introduced me to the deliciousness of Pho, the soup that is traditionally served as breakfast in Vietnam. Done right, the secret is the fabulous broth that is cooked for hours. I can't even begin to know how to truly make authentic broth for pho, but the recipe for my fake version posted here satisfies my craving. It's quick, easy, and light. Everyone can garnish it individually to fit their own tastes, so it's a fun and different kind of family meal. I've also included a sauce recipe from Saveur magazine that is great to dip the chicken in as you are enjoying the soup.

Ingredients and Directions for Four Large Bowls of Pho

For Soup:
2 to 4 pieces of chicken (boneless breasts are easiest)
8 cups unsalted or homemade chicken broth
1 tablespoon fish sauce (I used Thai Kitchen brand)
2 thumb sized pieces of ginger, peeled
1 package of thin rice noodles
8 green onions, sliced
1/4 cup fresh cilantro leaves, chopped

For Garnish:
2 cups bean sprouts
1 bunch fresh basil, washed
1 tablespoon sriracha hot sauce
1 lime, sliced 

For Dipping Sauce:
1 jalapeno pepper, sliced
1/4 cup fish sauce
2 tablespoons lime juice
pinch black pepper
 

Put the chicken pieces in a soup pot along with  the chicken broth, 1 tablespoon fish sauce and 2 thumb sized pieces of fresh peeled ginger. Bring to a boil and then turn the heat down to medium low and allow the soup to simmer for 20 minutes.

While the chicken is cooking, prepare dipping sauce, rice noodles, and garnish platter. To make the sauce whisk the 1/4 cup fish sauce, lime juice, and pinch pepper together in a small bowl. Float the jalapeno pepper slices on top of the sauce mixture. For the noodles, rinse them under running water and then drop them into a pot of boiling water and cook for about 5 minutes. When done the noodles should be tender but still have a bite to them. Drain the noodles and set aside.

On a platter arrange the basil, bean sprouts, slices of lime, and the tablespoon of  sriracha hot sauce.

When the broth mixture is done cooking, remove the chicken. Slice  the chicken into bite sized pieces, and set aside.  Remove the ginger pieces from the broth and discard.

Now follow this order to build a yummy bowl of quick faux pho:

First, put 1/2 cup of cooked rice noodle in each bowl.

Divide the chicken pieces up evenly between the four bowls and lay it on top of the noodles.

Sprinkle two of the sliced green onions and 1 tablespoon of the chopped cilantro in each bowl.

Evenly pour the broth over the contents of each bowl.

Add the garnishes (add more garnishes to the bowl as needed - a bit at a time to keep them crunchy) and dip chicken in the fish/lime sauce as the soup is eaten.

Pat's "Irish" Stew

On St. Patrick's Day everyone wants to be Irish. My Dad was named Edward Patrick, and everyone called him "Pat". His father's name was Clarence Edward but everyone called him "Patrick". Both of them had twinkling eyes that were full of fun, and all my growing up years, I figured it was because they were Irish. At weddings and such, my grandpa would go around saying things like, "Oh the luck of the Irish!".  I assumed that his parents had recently arrived to this country. His wife, my grandmother Ivy, really had just "gotten off the boat" not too much before she married Clarence. However, it was England that she hailed from and her family actually immigrated here twice. I guess the first time they were so homesick they went back, but there were no opportunities for them in Britain, so they returned a few years later. Recently, I got on Ancestry.com to see where in Ireland my great grandparents were from. After poking around a bit, I realized that my grandpa was not quite as pure Irish as I was led to believe.  I went back six generations, and the direct line all resided in the United States. I did find out that my great great great grandmother Mariah married at 13 and had five kids in nine years of marriage. After my multi-great grandfather died, she then married his brother and had six more children! She lived be 80 years old - what a woman! She probably knew how to make a stew or two as well as feed a lot of hungry mouths. Here is my dad's version of Irish stew. He always loved the good things in life and I think it's funny that instead of ale, his version calls for a wee bit of red wine. He served this with some crusty bread and a nice little green salad.

Ingredients

2 pounds beef stew meat

2 (15 oz.) can tomato sauce

1 (15 oz.) can diced tomatoes

3 carrots, peeled and cut into hunks

1 onion, chopped

1 cup sliced celery

1 clove garlic, diced

1/2 cup dry red wine

1 bay leaf

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme

2 potatoes, enough to make 2 cups peeled and cut up

1 cup frozen peas

Directions:

Preheat oven to 250 degrees. Put everything except for the potatoes and peas in a dutch oven or oven-safe dish. Cover the pot with foil or an oven safe lid. Bake for 4 hours. Add the potatoes and turn the oven up to 350 degrees. Bake for 45 more minutes and then add the peas. Bake 15 minutes more. Ladle into soup bowls and serve with some good crusty bread.

Roasted Tomato Soup & Grilled Cheese Crouton

There are hints of spring in the air; lots of the snow is melting off and it's getting just a little bit warmer. But it's still pretty cold in the morning and evening and I'm still in the mood for comfort food. I was talking to Caroline on the phone the other day and we were laughing over the fact that I am on a major tomato soup and grilled cheese kick. Lately, whenever I eat out, I order tomato soup. If I'm home, nothing beats having a grilled cheese sandwich with it. The recipe posted here is super easy and great on a weekend day when the tomatoes can be popped in the oven for an hour while other things are going on. 

Ingredients for four cups:

3 or 4 good sized tomatoes
2 shallots
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 fresh cracked pepper
1/4 dried oregano

1 (15oz.) can broth: beef, chicken, or vegetable

8 baguette slices
4 small pieces cheese such as cheddar or colby jack
1 tablespoons butter

Take a bit of the butter and rub it on the bottom and sides of a baking dish. Core and slice the tomatoes and arrange them in the baking dish. Peel and slice the shallots and garlic and tuck them among the tomatoes. Drizzle the olive oil over the top and sprinkle with the salt, pepper and oregano.

Bake at 350 degrees for one hour.

Pour broth into pan and add the baked tomato mixture. 

Puree the mixture with an immersion blender, regular blender, or food processor. Place the pan over medium high heat and warm to preferred serving temperature.  

Spread the remaining butter on one side of each baguette slice. Put a piece of cheese between two pieces with the buttered sides facing out. Gently brown each side of the mini grilled cheeses over medium low heat.

Gently brown each side of the mini grilled cheeses over medium low heat

Ladle the soup into bowls and drop a mini grilled cheese into each serving.

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.

Chicken Soup with Rice is ...Nice!

https://www.youtube.com/watch?v=sNBzJlpwChU

According to my Google search, January is . . . . National Careers in Cosmetology Month, National Eye Health Care Month, National Fiber Focus Month, National Hobby Month, National Soup Month, Hot Tea Month, Oatmeal Month, and Prune Breakfast Month!  I think the best one to celebrate is soup, especially since it's satisfying yet healthy enough to let one stick to a resolution to eat right.  Roy and I love to have soup for dinner during these chilly days and this simple one is a favorite. He challenged me to put some of our favorite soups up on the blog this month, so here is the first one.  Enjoy!

Simple and Easy Chicken Soup with Rice - Serves 4

Ingredients:

1 cup cooked rice - white, brown, or wild

1 medium onion

2 celery stalks

3 good sized carrots

2 tablespoons vegetable or olive oil

2 cooked chicken breasts or a roasted chicken from the store (about 3 cups)

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon pepper

3 (15 oz.) cans chicken broth ( about 6 cups)

Directions:

     If you haven't already cooked the rice, do that first.  It can cook while you are putting everything else together and be ready to throw in at the end.  Cook the rice according to package directions, but typically for 1 cup of cooked rice, you stir 1/2 cup uncooked rice into boiling water and cover it.  Reduce the heat to low and let the rice absorb the water.  It will take about 20 minutes for white rice but up to 40 if you are using wild rice.

     Wash, peel, cut off the ends and slice the carrots. It should yield about 3/4 to 1 cup worth.  Wash the celery stalks, cut off the ends, cut down the middle, and then slice. You should have about 3/4 to 1 cup worth as well.  Peel the onion and dice it.  It should also amount to about 3/4 to 1 cup full.

     The next step is to saute the carrots, celery and onions in the olive oil until they are tender.  If I am in a hurry, I put them in a bowl along with the olive oil, cover the bowl and zap them in the microwave on regular power for 6 minutes, Then I put them in the soup pot.  Or, you can just saute them directly in the pan like most people do! 

     While the vegetables are cooking, dice the cooked chicken breasts or take the meat off of a grocery store bought roasted chicken. (To cook chicken breasts or other parts, I just put them in a pan and cover them with water.  I bring the water up to a boil then turn it down to medium low and let them simmer for 20 minutes or until no longer pink inside.  It is nice to throw a peeled carrot, peeled onion, and/or celery stalk in the pot to give the chicken more flavor.)

     When the vegetables are tender, add the cooked chicken, cooked rice, basil, thyme, pepper, and chicken broth to the soup pot.  Bring it up to a boil, then reduce the heat.  The soup can be eaten immediately, but if you let it simmer for 10 to 15 minutes more, the flavors meld together.

This makes a filling meal, especially with a nice green salad.  Enjoy and stay warm!