"DIRTY ORZO' is just plain delicious!

I am very fortunate in the fact that my husband is a wonderful cook, plus he usually does the dishes every night -- yes, he is a "KEEPER!!" His specialty is using up all the odds and ends in our fridge and pantry and making something delicious. Here is one of his, and my, favorite creations!! And for a bonus, a variation of his recipe that I created last week -- Dirty Orzo Stuffed Peppers!! Enjoy our comfort food with a nod to New Orleans!

“G$’s DIRTY ORZO” (GREG’s SAUSAGE & CHICKEN OVER ORZO)

Olive oil
3 Sweet Italian sausages, casings removed1 red pepper, seeded & small dice
½ medium white onion, small diced
1 TBSP minced garlic
2 marinated & grilled chicken breasts, large dice
fresh Thai basil, chopped
Olive oil
Siracha hot sauce
5 TBSP tomato puree
1 chicken broth packet (or one bullion cube)
½ cup water
½ cup white wine
1 TBSP cornstarch
Geasoning OR salt & pepper, to taste
1 ½ cup cooked orzo pasta (or other pasta, noodles or rice)

In a large sauté pan over medium-high heat, brown the sausage in 1 TBSP olive oil. Break up the sausages while sautéing. Remove sausage & sauté the aromatics (peppers, onions and garlic) in the fond (bits and sausage fat left in the pan) until they begin to soften – you may need to adjust the heat, as you do not want to brown the aromatics.

Meanwhile, make a quick pesto mixing enough basil, olive oil, and Siracha to equal about 1 Tablespoon. Add the pesto and tomato puree to the aromatics. Add the cooked chicken and sausage back to the pan.

Make chicken boullion using water & wine (or add pre-made broth or stock) and whisk in the cornstarch. Pour into pan and mix well.

Simmer over medium-low to medium for about 10 minutes. Taste & adjust seasonings. Serve over hot pasta, noodles or rice. –Courtesy of G$ -- September 11, 2005.

*TC’s Variation: DIRTY ORZO STUFFED PEPPERS
Omit the sausages & chicken breast, but use 20 oz. pkg of Jennie-O Italian Seasoned Lean Ground Turkey.
Heat a large pan over med-hi heat, spray with olive oil once hot. Sauté sausage, breaking up with a hand-held potato masher as it cooks. Add ½ a medium sweet onion (diced), one bell pepper (seeded and diced), and 1 tsp minced garlic (more if you desire). (If you’d like to make it spicier, add a pinch of crushed red pepper flakes at this point.) Sauté until vegetables are soft and translucent.
As vegetables sauté, add 4 oz. orzo to well-salted boiling water, cook 6 to 8 minutes, draining when al dente.
To the sausage mixture, add 4 oz. pesto (I used homemade that I keep pre-portioned in the freezer), 3 TBSP tomato paste, 1 medium tomato (seeded and diced), and ½ cup chicken stock (I use the cooking water from the orzo and 2 packets ‘Herb-ox Sodium Free Instant Broth & Seasoning.’ Stir in 3 TBSP grater Parmesan cheese and ½ to 1 tsp of Geasoning. Taste and reseaon if necessary.

Preheat oven to 350 degrees F. Halve 3 to 5 bell peppers from top to bottom and remove seeds. If necessary, slice a small sliver from the rounded outer part of the pepper half to enable it to stand. Fill the pepper halves with the orzo mixture and place in baking dish. Pour another ¼ to ½ cup of stock around the base of the peppers and cover baking dish tightly with foil. Put into preheated oven for 25 to 40 minutes or until peppers are just tender. Remove foil and sprinkle tops of peppers with more Parmesan cheese. If desired, broil on high 3 to 5 minutes until lightly browned. ENJOY! --TC

A Weekend of Respite - Around the World, Northern California Style!

This past weekend (in February, I've been a tad busy!) my husband surprised me and whisked me away for a Friday surprise! We drove from Sacramento down I-80 westward toward the Bay Area. We watched wave after wave of dark stormy clouds interspersed with brilliant sunshine as they marched from the Pacific to the Sierras...

Eventually we headed to the northwest and meandered through the hilly farmland toward the coast. After crossing two flooded portions of winding road we wound upward from a tree-line lane to emerge in Bodega Bay. What a treat! (Years ago I had booked a trip for my co-workers here, but I never had the pleasure going on that trip! A dream from the late 90's finally realized!)

Cozy, yet understated, our accommodations at the Bodega Bay Inn were right up our alley! We prefer B&Bs (although they are sometimes quirky, they are usually welcoming and comfortable) and place this had that feeling. Our room was HUGE with its own private terrace facing the water. Although the bay was hidden by lush greener, we were able to hear the fog bell (proper name? didn't have them growing up in the Florida Keys!!) into the morning through our open window! The hallways are hung with local artwork and the common area doubles as the breakfast room in a sunroom with self-serve assortment of teas, coffees, bread (with butter, jam, Nutella and Peanut Butter offered), cereal, oatmeal, and milk (soy, whole and low-fat).

We walked across the parking lot to dinner - Bonus! At Terrapin Creek Cafe our meal was presented with none of the pretension that you usually find in restaurants of this quality. Best description I can give: an upscale, yet non-fussy bistro, with a friendly neighborhood feel. We chatted comfortably with the staff and met a lovely couple at the table next to us.

Our culinary pleasures included: Oysters on the Half Shell w/ Shallot & Fennel Mignonette; Pan-Seared Scallops w/ a Warm Chorizo Vinaigrette, Honey Crisp Apple & Fennel Salad; Ahi Tuna Poke - Marinated Seaweed, Toasted Pine Nuts, Tobiko, Soy-Yuzu Vinaigrette; Braised Osso Bucco - Creamed Spinach, Cipollini Onions, Roasted Clamshell Mushrooms, Natural Jus; Alaskan Black Cod - Baby Bok Choy, Shitake Mushrooms, Manila Clams, Salted Black Bean Sauce; and a delightfully light, yet satisfying Oreo-laced cheesecake. (At that point, I was so entrhalled in chatting with the couple next to us that I didn't pay too much attention to the dessert! If you know me, you won't find this hard to believe!*) If I had to pick, my two favorite offers of the evening were the Ahi Tuna Poke & the Osso Bucco -- see photos below:

The proprietors of Terrapin Creek Cafe, Leah and Andrew, are doing a magnificent job and we both hope to enjoy their restaurant again in the next few months! (Having two young children -- this is a very high compliment from the two of us!)

*Special side note: Thank you Katie and John, we are very flattered and very appreciative of your kindness!

Saturday morning started with breakfast at our inn and continued with a gentle stroll along the cliffs at Westside Regional Park. Features at this park included vibrant green hills (in March anyway!), sightings of gray whales (seen migrating twice a year from this perch by many, but they proved elusive the day we visited), the view of Bodega Bay back across the harbor, and cresting waves of the Pacific that would please most surfers -- if it weren't for the daunting rocky spires and massive mounds jutting through the surf!!

We had a clear drive heading South through Marin County into the city over the Golden Gate Bridge... sailboats, container ships and oil takers jockeyed for their lanes in the brilliant bay below, just as the tourists, wanna-be cyclists and dog walkers did on the narrow walkways flanking the sides of the bridge.

We joined our lovely Costa Rican friends for a Cantonese feast at Lichee Gardens. This restaurant has been in business since the 80's. (Our friends started coming here when someone "took them under their wing" and decided to play tour guide to them throughout the Bay Area over the few years.... Lichee Gardens used to be really well known for their dim sum, but reverted back to their true Cantonese roots a few years ago.) The spare ribs are one of their signature dishes and they did not disappoint! Neither did the special noodle dish which featured an entire Dungeness crab and the Walnut Prawn dish. Their steamed goyza (or pot stickers) had a thicker than normal dough, but they too were delicious. *Next time we are ordering ahead: The Chicken Stuffed with Sticky Rice came very highly recommended by two staff members.
Having some extra time on our hands the four of us went over to the Victorian Pastry Co. We purchased a box of fabulous cookies to share with our friends and their daughters. My favorites were a cocoa-shortbread meringue with hazelnuts!! The custard-filled Eclairs and Napoleons were screaming out my name, but fortunately I just had a very satisfying lunch at Lichee Gardens!! (When I see the decadent pastries and cookies displayed so beautifully, I long to work in a bakery again! Maybe one day...)

Next stop, mostly for the boys, we crossed over to Little City Meats on the adjacent corner. Old school, Italian meat market with an impressive display of steaks, roasts, bone-in legs, fresh sausages, etc. There are basic recipes hanging on hand painted boards from the ceiling and typed up recipes offered along the top of the refrigerated meat cases. Ya gotta love it!
A Scavenger Hunt Like No Other -- Jayson Whetcher's CHINESE NEW YEAR TREASURE HUNT http://www.sftreasurehunt.com/hunts/chinese_new_year/index.html

We have an annual date with some friends. We are a team of treasure hunters. What is the booty we are seeking? Cake and champagne, but of course! That is what we have been striving to win for the past few years! Brainstorming over word puzzles, we begin our adventure at the Ferry Building. We spend the next four hours 'speed walking' ;) as a group, locating answers to clues throughout Chinatown, Telegraph Hill, North Beach and back again. We turned in our answer sheet with about 8 minutes to spare! Whew!

We, team Tiger Beat Dragons, solved 14 or 16 clues this year!! Our standings have yet to be posted for this year's hunt, but we are confident we have moved up in the rankings! (Last year in the Year of the Ox, our team, The Dewey Oxbergers, finished 71st by solving 12 of the 17 clues the Beginner's Category... )

Physically taxed (the pedometer showed we walked over 15,000 steps on the hunt) and mentally exhausted, a late dinner & a cold beer were in order! We headed to DuPont Thai in North Beach. A round of Chang beers was followed by the delicious Thai Samosas! Ahhhhh! Next to appear were DuPont's Wings -- pork and noodles stuffed into huge chicken wings and deep fried. Crazy concept, yet tasty! My husband ordered spicy noodles, they tasted great, yet had a heat that crept up and kept attacking your taste buds once swallowed! (*Eat your cucumbers, Hunny!) The traditional Pad Thai was ordered, so was an assortment of curries: Duck Curry, Red Curry with Chicken, & Pumpkin Curry. All were well received. Hubby and I agreed hands down that the most delicious dish sampled was the Spicy Catfish (pictured below) -- sweet and spicy, light fried outside, beautifully cooked inside! (We were forewarned by our local friends to eat it in house at DuPont That, as during delivery the dish looses its fabulously crispy outer crunch!)
Sunday we awoke to a clear day in North Beach!! Our hosts' were off to Chinese Mass, but said if we hung around, they'd have brunch with us! I needed coffee. Best choice: Coffee at the Kelly's Apartment -- the view of SF Bay is stunning from their balcony... a true San Francisco View: assorted buildings jutting here and there, laundry drying on lines, ships of all shapes and sizes slipping around the Bay, not to mention an unobstructed view of Coit Tower if you glance across their master bedroom balcony! (After living in Atlanta nearly 10 years and criss-crossing the country numerous times I still think that this is the only "City" in which I could live... provided I had the fantastic views that our friends get to enjoy!!)

With our tummies grumbling, hubby and I walked a few short minutes to Curly's Coffee Shop. This diner has the basic American faire, plus Japanese rice & noodle dishes. Nothing fancy, just good, consistent food at a fair price. Their omelets are fluffy and stuffed with goodness! Oh yeah, don't forget the bacon!

Saying goodbye to our friends we set out for home. If time is not an issue, we usually opt for back roads. Hubby suggested we meander from San Fran up to I-580 to CA-4, then sidle alongside the river on Hwy 160. As we crossed the tall-arching toll bridge (which reminds me of Card Sound Bridge in North Key Largo, FL) leading from Bridgehead, CA, we soon joined a Delta traffic jam on Sherman Island. After about 10 minutes, a passing motorist yelled out her window: "Bridge's out!" We were forced to turn around and make the most direct detour toward Stockton.... We we not deterred, the mantra in our vehicle is: "You are heading in the right direction!"

It was now late afternoon, so using the "Around Me" app on hubby's iPhone, we selected a restaurant called The Waterfront Bar & Grill. We walked into the converted warehouse finding only one office and one restaurant open. The restaurant was overrun with a Cookie Lee party, so at the suggestion of the gentleman behind the bar, we headed to Arizona Puerto Vallarta Restaurant. The traditional decor of zarapes, neon cerveza signs and a framed picture of Jesus was elevated by the sombreros-turned-light shades over each of the booths. The staff was friendly and food was basic, yet delicious -- just what we needed. My soft tacos had incredibly tender and flavorful white and dark meat chicken, and the chile relleno had just a tad too much egg coating for my taste. The hubby's steak and shrimp were nicely cooked and well seasoned. (Nothing irks me more than food that is not seasoned, well except maybe horrible customer service!!) I bet we'll come here next time we're in town with the kids in tow!

What a weekend!! I got to unwind with the hubby, stroll on cliffs above the Pacific Ocean, participate in a brain-racking Scavenger Hunt with friends, eat in a lovely casual bistro, a former dim-sum joint, a Thai, a Japanese-American diner (the former 3 in North Beach!), and a Mexican Restaurant on an unplanned detour on the way home!! Crazy, yet so much fun, for a couple of food-a-phile gypsies!

Wonder where we'll head next?!?....

_____________________________________________

Bodega Bay Inn

CA Highway One, 1588 Eastshore Road, Bodega Bay, CA 94923

(707) 875-3388 -- http://www.bodegabayinn.com/

Terrapin Creek Cafe / Restaurant
1580 Eastshore Road, Bodega Bay, CA 94923
Open: Thursday - Sunday, (707) 875-2700 - http://www.terrapincreekcafe.com/
Please join us for our Winemaker's Dinner with Scherrer Winery on Thursday, March 18th. The cost is $75 per person for four courses with wine. Please call (707) 875-2700 for reservations.CLICK HERE TO SEE THE MENU

Lichee Garden (North Beach)
1416 Powell Street, San Francisco, CA 94133
Daily 11:00am- 9:00pm, (415) 397-2290 - http://licheegarden.ypguides.net/

Victoria Pastry Co. (North Beach)
1362 Stockton Street, San Francisco, CA 94133

Mon-Fri 7-7PM, Saturday 7-9PM, Sunday 8-6PM(415) 781-2015 http://www.victoriapastry.com/

**2nd Location in Marin County: Greenbrae, CA (415) 461-3099

Little City Market (North Beach)

1400 Stockton Street, San Francisco, CA 94133 (415) 986-2601 or 415-397-6854

DuPont Thai (North Beach)
1398 Grant Avenue, San Fransisco, CA 94133
Dine In, Take Out & Free Delivery - (415) 981-8008 - http://dupontthai.com/dupontsf.htm

Curly's Coffee Shop (North Beach)

1624 Powell Street (between Green St & Union St) San Francisco, CA 94133 -- (415) 392-0144Mon., Wed-Fri. 8:00 a.m. - 2:30 p.m.; Sat-Sun. 7:30 a.m. - 3:00 p.m.

Arizona Puerto Vallarta Restaurant
11 N Center Street, Stockton, CA 95202 -- (209) 937-0925

Hours "Most Days": 7am - 4:30pm; Friday 7:00am-6:00pm

Just for my Sister-in-Love: “Kim’s Favorite Chicken"

Although I know she rather enjoys it when I treat her to her favorite dish (that I make anyay!) I will post this for her! (Pretty sure she won't make it herself, but who knows, maybe she'll crave it enough while she's in Hawaii... they're a Navy Family and her husband's next assignement is on the Big Island!!) Rough Life!


CHICKEN CUTLETS w/ ARTICHOKES, TOMATO, & MOZZARELLA (aka “Kim’s Favorite Chicken”) -- 4 servings; Prep: 11 min, Cook: 15 mins

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato *I use roasted red peppers. --TC
1 cup sliced drained marinated artichoke hearts *I use artichokes in water and rough chopped. --TC
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves *I usually use fresh basil, cut into stips or torn. --TC

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.
In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.
Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half. Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley. –Courtesy of Sara Moulton & Gourmet Magazine, as seen on Cooking Live. http://www.foodtv.com/

Ooooh La La... FRENCH ONION SOUP

This is a very rich soup... I like to pair it with a nice, simple green salad (dressed lightly with oil and vinegar or a light vinaigrette) and a glass of red wine. Personally because of the richness of this soup, I can only eat a cup -- but by all means, help yourself to a bowl! --TC


FRENCH ONION SOUP WITH MUSHROOMS, GARLIC TOAST AND GRUYERE Serves 4

4 bacon strips *May use a little oil instead! --TC
6 Maui or Vidalia onions (3# or 8 cups), thinly sliced
1 pound white mushrooms, quartered *Criminis, portabellas, & your favorite fresh or reconstituted dried mushroom will work nicely! --TC
1 tablespoon balsamic vinegar
1 cup burgundy wine *I use any red wine available! --TC
2 teaspoons dried oregano *I like fresh thyme - about 4 sprigs! --TC
3 quarts chicken stock
Kosher salt and freshly ground black pepper
1 baguette, sliced
Extra-virgin olive oil
1 garlic clove
2 cups grated Gruyere cheese *Swiss or Provolone or Jarlsburg work, too – but Gruyere has a lovely nutty taste! --TC
1/4 bunch fresh chives, chopped, for garnish

In a large saucepan over medium-low heat, fry the bacon until crisp. Remove the bacon to a plate lined with paper towels to drain, then crumble and set aside for garnish.

Sauté the onions and mushrooms in the bacon fat until soft, about 10 minutes.

Add the vinegar, wine and oregano. Cook down for 20 minutes, stirring frequently, until the onions caramelize and the wine is nearly gone. Pour in the chicken stock and simmer gently for 1 hour, stirring occasionally. Season with salt and pepper.

In the meantime, preheat the oven to 350 F. Brush each side of the bread slices with oil and place them on a cookie sheet. Bake for 10 minutes until toasty and golden. While the bread is still warm, rub both sides with the raw garlic.

Ladle the soup into 4 ovenproof bowls that are sitting on a cookie sheet. Float the garlic croutons on top of the soup and cover with about 1/2 cup of grated cheese. Stick it under the broiler and broil until the cheese melts and is bubbly. Garnish with the reserved crumbled bacon and chopped chives before serving.
--www.foodtv.com Copyright © 2002 by Tyler Florence. Tyler Florence is host of The Food Network’s “Food 911.”

Quick Pasta Using Pantry Staples

We've all been there: The clock is counting down the last few hours of the 'work day,' and dinner has slipped your mind - until now!
I was definitely there today!! As I hunted through my pantry, I decided to make TUNA PUTTANESCA.
I always keep a variety dried whole wheat pastas, tons of canned products (I am the princess of purchasing items on sale -- thanks mom!!), not to mention the aromatic staples (garlic, onions, celery & carrots) around... Some other items I cannot live without include: capers, olives, roasted red peppers, artichokes, lemons &/or limes. There is something to be said about a well-stocked pantry!!!

TUNA PUTTANESCA ("Pooh-ttanesca a la Hunny") Serves 6

Ok, my sweet and wonderful husband (aka "Hunny") is not the biggest fan of tomatoes and olives, so I tweaked various recipes into this one to please his taste buds. Next time (per his subtle suggestions) I'll add roasted red peppers and per my taste I'll increase the pepper flakes, lemon zest, and parsley! A great light and satisfying dish! No bread needed, but a shared bottle of wine always sweetens your just rewards!

Kosher salt or Sea Salt, 2 large pinches (about 2 TBSP)
1 (1#) box Barilla PLUS M Penne (this means extra fiber, protein & Omega-3 Fatty Acids) or just use 1# dried whole wheat pasta
4 TBSP olive oil – I did 2 TBSP Light tasting olive oil & 2 TBSP Extra Virgin Olive Oil
6 cloves garlic, grated finely on a microplane (makes them 'melt' into the sauce!)
2 tsp red pepper flakes, to taste *I'd increase by 1-1/2 or 2x's next time
**2 medium tomatoes, diced (for Greg I remove most of the insides)
**2 TBSP sun-dried tomato paste, PLUS 1 ½ cups of starchy pasta water
2 (6 oz.) cans Albacore Tuna in Olive oil, drained (used Trader Joe's brand)
1 (13.75 oz) can artichoke hearts, cut into pieces (your preference, I prefer 1/3rds from leaf to heart)
½ cup medium pitted California olives, roughly chopped (about ½ a can)
1 heaping tsp capers, chopped
½ cup (4 oz.) white wine, dry is nice, but whatever you're drinking should suffice! (I actually used Sea Ridge Chenin Blanc)
2 medium lemons, zested ***increase to 3 lemons next time!
1 handful of fresh parsley leaves, finely chopped (about 3 TBSP)
Sea salt & fresh cracked pepper, to taste

**Note: Instead of fresh tomatoes and tomato paste, you can substitute 1 (about 15 oz.) can diced tomatoes – you may need to decrease the amount of pasta water, use your best judgment!

Bring a large stockpot (at least 6 QTs) with about ¾ full of water to a rolling boil. Add two large pinches of salt, then the penne pasta; set timer for 8 to 11 minutes. [Tip: cover the pot to bring to a boil more quickly, but once you add the pasta, leave pot uncovered.]

With a few minutes left in the pasta cooking time… in a large high-sided skillet over medium heat, add olive oil, garlic and red pepper flakes; sauté 2 minutes – taking care to NOT brown the garlic. Add the tomatoes and tomato paste, sauté 1 minute. Add the tuna, artichoke hearts, olives, and capers; sauté 2 to 3 minutes.

Add HOT drained pasta and up to 2 cups of reserved hot pasta water and toss to thoroughly coat. Re-season if necessary and enjoy immediately!
–Courtesy of TC (dubbed "Pooh Bear" by hubby "Hunny" -- yes, we are that cheesy!!) – orignially created February 2008.

No Lyin'... SWINE IS DIVINE!!

This week I found a sale on Pork Sirloin Roasts at my local co-op. I purchased a sealed bag that contained 4 small roasts, totally about 6.5#s of meat. I decided I would get a head-start on the week and do some serious cooking... I prepared two pork dishes and a batch of French Onion Soup. The pork recipes are below, I'll post a variety of soup recipes soon! ENJOY! --TC

CIDER PORK POT ROAST -- Serves 6 to 8; Prep Time: 10 minutes; Cook Time: 8 hours

Serve this flavorful roast with potatoes or boiled cabbage for a delicious family meal. *I served this with a green salad (Romaine, cucumbers, shredded cabbage) dressed lightly with Sesame Ginger dressing -- the flavors complimented the apple cider roast nicely. --TC

2 medium onions, halved and sliced
1 boneless pork shoulder or sirloin roast, about 3 1/2 to 4 1/2 pounds
4 to 6 carrots, cut in 1-inch pieces
*3 stalks celery in 1” chunks – my addition --TC
2 cloves garlic, minced
1/2 teaspoon salt *used Geasoning in lieu of S&P --TC
1/8 teaspoon pepper
1/2 teaspoon allspice *used ¼ tsp due to spices in cider --TC
1 teaspoon chili powder
1 teaspoon dried leaf marjoram or thyme *used 3 sprigs fresh lemon thyme --TC
2 cups natural apple juice or cider *used spiced applecider --TC
2 tablespoons cider vinegar *used 2 tsp Cider Vinegar --TC

**2 Fuji apples sliced into large wedges, add at last hour of cooking **I missed apples in this dish, I will add next time and bet it will be delicious!! – my addition --TC
*2 tsp cornstarch – my addition --TC
*3 TBSP apple cider, COLD – my addition --TC

Arrange onions in the bottom of the slow cooker. *ALSO, I suggest using a 'Slow Cooker Liner.' Found 6 for $5.49 made by “Majestic Chef " at my local grocery store – saved water, time and energy because there was NO SOAKING before easily wiping the crock clean! --TC
Leave netting on pork roast and place in the slow cooker. *I used 2 smaller sirloin roasts -- found them on sale!! --TC
Arrange carrots around the roast; sprinkle the roast with the garlic, salt, pepper, allspice, chili powder, and marjoram or thyme. Combine the juice and vinegar and pour over the roast.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6 to 8 hours longer, or leave on HIGH for 3 to 4 hours longer. *Cooked on HIGH 5 hours, and it had the beautiful consistency of ‘tender pulled pork,’ if you would like to slice the roast try only 4 hours… --TC
Pour juices into a saucepan and bring to a boil on the stovetop. Reduce to medium and continue boiling for 5 minutes.
Combine flour and cold water until smooth; whisk into the simmering juices. Continue cooking and stirring until thickened. Serve with the pork. **I whisked the cornstarch-apple cider slurry into the cooking liquids, brought to a boil, then simmered 10 minutes…. And served!! —TC

–Courtesy of Dianna Rattray, found on www.About.com.

CARNITAS (cooked in water, NOT oil) Serves 6; Easy; Prep: 20 minutes; Cook: 1 hr, 20 mins**

3 pounds pork shoulder, skin and bone removed

Water

1 large Chicken boullion cube -- my additon --TC

1 tablespoon salt *I use ½ TBSP Geasoning to start! --TC

2 garlic cloves, roughly chop

1 medium white onion, medium dice

2 teaspoons ancho chile powder *used 1 tsp out of consideration for the kids and neighbors --TC

½ to 1 tsp cumin -- my addition, a nod to the Cuban food I adore! –TC

Salt & Pepper *I use ½ tsp Geasoning to start! –TC
*I use 2 TBSP safflower to crisp at the end! --TC

12 warm corn tortillas

Tropical Avocado Salsa, recipe follows

Cut the meat, with the fat, into 1-inch cubes. Barely cover the meat with water in a heavy wide pan. (A pan of this type will enable the water to evaporate more quickly; therefore, you’ll be eating cantitas faster! --SR) Add the salt and bring to a boil, uncovered. (*TIP: to remove impurities, I cover the pork with water, bring it to a boil for 10 minutes, then skim off all the 'skum' on the top. I strain the meat, then start again in a new cleaned pot... For good measure & extra flavor, I add a quartered onion & 2 crushed garlic cloves at this point! --TC) When the liquid reaches a boil, lower the heat, and continue to cook until all the liquid has evaporated. At this point, the meat should be cooked through but not falling apart.
Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it. (As I was using VERY LEAN sirloin roasts, I had to ADD a few TBSP of safflower oil to enable the meat to brown... use the oil of your choice! -- TC) Keep turning the meat until it is lightly browned all over. This entire process should take about 1 hour and 15 minutes. (**This process took about 2 hours when I prepared the dish; but the result is YUMMY!! --TC) Remove the meat and set aside.
Drain all but 2 tablespoons of the oil and heat over medium low heat. Add the onions and saute until translucent. Add the garlic, reserved meat, and chile powder. Cook for a few minutes more, stirring constantly. Season, to taste, with salt and pepper.
Serve with corn tortillas and Tropical Avocado Salsa. We also serve with black beans, rice, guacamole, sour cream & shredded cheese – not nearly as helthy, but fantastic!! --TC

Tropical Avocado Salsa:

3 papayas, peeled, seeded, cut into small dice

2 mangoes, peeled, cut into small dice

3 avocados, cut into small dice

1 large red onion, cut into small dice

1 red jalapeno pepper, finely minced

1 green jalapeno pepper, finely minced

1/4 cup cilantro, roughly chopped

2 large limes, juiced

3 tablespoons olive oil

To make tropical salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use. –Courtesy of Joey Altman www.foodtv.com.

Better than take-out!

Made these last night for my husband and myself! (Figured they'd be too spicy for the kids, so we made them individual pizza -- they were satisfied!) I made an extra-large batch** (love leftovers!) and I made a few changes, which I have noted - as always!! Hope you try this quick and satisfying dish!

DAN DAN NOODLES -- 4 Servings

1 pound frozen fresh wide Chinese egg noodles, thawed **NOTE: I used 2 (9-oz.) packages of 'Azumaya Asian Style Thin Cut Noodles' (found fresh in the produce cooler of most grocery stores!) and doubled the rest of the ingredients!! -TC

2 tablespoons canola oil *I used Safflower oil -TC

1/3 cup dry-roasted peanuts *I used sliced almonds, with extra toasted almonds as a garnish -TC

3 tablespoons low-sodium soy sauce

1 tablespoon sambal oelek (ground fresh chile paste)

1 teaspoon sugar

2 garlic cloves

1 (1/2-inch) piece fresh ginger, peeled

8 ounces lean ground pork

1/8 teaspoon salt *I used Geasoning -TC

3 tablespoons fresh lime juice *I zested the lime and cut a few wedges to use as garnish -TC

3/4 cup thinly diagonally sliced green onions

1 1/4 cups chopped seeded peeled cucumber *I used about 1/2 cup shelled edamame-TC

1/4 cup chopped fresh cilantro *I used 6 oz. fresh mung beans -TC

1. Cook noodles in 6 quarts boiling water for 3 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat; cool slightly. Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper; process until finely ground. ***I toasted the sliced almonds in a dry pan, minced them with a chef's knife, then added them to the soy-sambal mixture -- too lazy to pull out the food processor! ;) -TC
3. Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently. Add pork mixture, juice, and onions to noodles; toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with 5 tablespoons cucumber and 1 tablespoon cilantro.

Nutritional information: CALORIES 541 ; FAT 17.2g (sat 3.5g,mono 8.2g,poly 4.2g); CHOLESTEROL 43mg; CALCIUM 54mg; CARBOHYDRATE 66.1g; SODIUM 914mg; PROTEIN 31g; FIBER 3.9g; IRON 1.6mg --Courtesy of MyRecipes.com, originally seen in Cooking Light, NOVEMBER 2009.