Pulled Pork Tastiness

1. wrap a pork roast in tinfoil and place in slow cooker with one cup water for 8 hours on low

2. Remove pork roast from slow cooker and shred by hand. Drain water from slow cooker.

3. Place shredded meat back into slow cooker and add two cans El Paso sauce and one can of 15 ounce tomato sauce. Add ¾c to 1 1/2 c brown sugar to taste.

White bean chili

White bean chili

Ingredients:
1 TB Vegetable Oil
1 1/2 pounds boneless, skinless chicken breast (cubed)
2 14 oz. cans chicken broth
3 15.8 oz. cans Great Northern beans (drained and rinsed)
2 4.5 oz. cans chopped green chiles
2 15.8 oz. can Pinto beans (drained and rinsed)
2 cups shredded Monterrey Jack Cheese
1 cup whipping cream
1 8 oz. container sour cream
1/2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. salt
1 1/2 tsp. garlic powder
Cilantro (garnish)

Instructions:
Heat oil over medium heat in a large skillet. Saute chicken for 10 minutes or until it is cooked through. Take off the heat and set aside.
While chicken is cooking, add broth, beans, undrained chilis and seasonings into the crock pot. Add chicken to broth mixture once it is done cooking.
Cook soup on high in the crock pot for 2 hours. Cook on low for the last hour.
Add sour cream and whipping cream at the 3 hour mark. Cook on low for another hour.
Serve with cilantro and shredded cheese.

Brown Sugar Meatloaf

Thanks, Helene for this awesome recipe! I can't wait to try it!

Preheat oven to 350.

Mix thoroughly:

   1 1/2 lbs lean ground beef

   3/4 cups milk

   2 eggs

   1 1/2 teaspoons salt

   1/4 teaspoon black pepper

   1 small onion, chopped

   1/4 teaspoon ground ginger

   3/4 cups cracker crumbs or breadcrumbs

Press into a 9 x 5" loaf pan.

Spread/sprinkle on top:

   1/2 cups brown sugar, packed

   1/2 cups ketchup

Bake for an hour & 10 minutes or until juices are clear.

The Perfect Baked Apple

The Perfect Baked Apple:

4 apples, peeled & cored (good varieties for baking include Fuji & Granny Smith)
2 T butter
1/3 cup brown sugar
4 shakes cinnamon
1 t flour
1 shake nutmeg
2 T oats.

Place apples in apple baking dishes.  Melt butter in a bowl and add remaining ingredients, mixing well. Gently spoon butter & sugar mixture to cover the surface of all four apples.  Bake 40 Mins at 350F.

Curried Split Pea Soup

Recipe courtesy Alton Brown, 2005

Ingredients

• 2 tablespoons oil
• 1 cup chopped onion
• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 12 ounces dried green or yellow split peas, picked over and rinsed
• 5 cups chicken broth
• 1 tablespoon curry powder

Directions

Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

quinoa and cilantro salad

by summer

1 cup quinoa
water for soaking

1 cup water

½ cup cilantro

2 large carrots

dressing

3 T. olive oil

a few squeezes of lemon

2 large cloves garlic

1 to 2 T. minced red onion

½ tsp. salt, or more to taste

**rinse quinoa with warm water, place in a bowl and cover with water. let soak 12-24 hours.
next day: bring 1 cup of salted water to a boil and add drained quinoa. reduce heat, cover, and let simmer 15-20 minutes, or until all the water is absorbed. while quinoa is cooling, chop cilantro and carrot, combine dressing ingredients in a small jar and whisk or shake to combine. i would recommend adding the veggies and all of the dressing to half of the batch of quinoa to start, taste and see if it's too strong, and add more quinoa to balance it out if needed. reserve leftover quinoa to make more salad later! enjoy at room temp or chilled.

strawberry rhubarb raspberry jam

Summer Harms

adapted from the camp shetek golden anniversary cookbook

4 cups chopped rhubarb 

1 cup strawberries 

2 cups sugar

1 (3 oz.) box of raspberry jello (i've always preferred raspberry, but you can go with any kind of berry)

1. bring rhubarb, strawberries, and sugar to a boil.

2. boil for 5 minutes, skimming off the foam as it forms.

3. reduce heat and let simmer for 15 minutes more, stirring often.

4. remove from heat. add jello and stir until completely dissolved.

5. let cool, stirring occasionally. when completely cool, pour into jars and store in fridge or freezer.

note. if possible, when you get to the jello step, use a utensil that is already stained and you don't care if it gets a deeper splotch of red.