Minestrone Soup with Shredded Pork

Post by Tisha
(Inspired by Giada De Laurentiis)

Yields: approx 11.5 cups

Ingredients:
1 lean Pork Sirloin Tip Roast (approx 28 oz.)
1 large onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
2 large kale leaves (or any good looking green), stems trimmed and coarsely chopped
1 Tbsp garlic powder
1 Tbsp Italian Seasoning mix
1 can diced tomatoes (fresh tomatoes would be best)
4 cups water
4 tsp Organic "Better Than Bouillon" Beef Base
1 ounce piece of parmesan cheese (or pecorino romano cheese) rind
salt and pepper to taste
(flour, salt and pepper for browning meat prior to cooking in the slow cooker)
beans, pasta, and/or rice of your liking

Directions:

1. Place pan on medium-high heat with oil.

2. Mix flour, salt, and black pepper in a shallow bowl/plate.

3. Quarter meat and lightly coat all sides in flour mixture.

4. Brown all sides of quartered meat in oiled pan.  Set aside.

5. Dissolve beef base in warm water; whisk thoroughly.

6. All vegetables, cheese rind, liquid mixture, and meat to a slow cooker.

7. Set to low and cook for up to 8 hours.

8. After 8 hours, gently "pull apart" meat with a wooden spoon to create "shredded pork" within the soup.  Make sure to remove the rind and discard before serving.

9. Serve hot and add beans, pasta and/or rice.

Tip:

1. Prep veggies, liquid mixture and brown meat the night before.  Store all of it separately in the refrigerator over night.  In the morning, before you leave the house, put it all in the slow cooker and set to low for 8 hours.  Enjoy when you get home from a long day with no work in the kitchen!

2. Prepare beans, pasta, and/or rice separately and add to soup just before serving.  This way the beans, pasta, and/or rice will not get soggy in the soup throughout the week.  (The beans will probably be okay in the liquid, but I have just gotten it the habit of adding complex carbs when I am ready to eat it.)d

PASTYS

Posted by Cam                                                              

I first learned to make this dish in the early 70's from my then husbands family who are of Polish/Croatian descent.  The Pasty originated in England where wives would put meat and or vegetables in a pie crust (turnover) and send it with their husbands lunches when they worked in the mines.  It was an inexpensive meal and easy  for them to eat.  The only thing that I have changed to this recipe over the years is that I discovered Krusteaz Pie Crust Mix and never went back to crust from scratch again.

INGREDIENTS:

2 lb round steak

3 med red potatoes

1 med yellow onion

2 tbs garlic powder

1 cube butter

1 tbs kosher salt

2 tsp ground black pepper

2 boxes Krusteaz pie crust mix/or enough crust for 2 pies

Trim fat from steak and cut into small cubes.  Cube red potatoes (small) and dice onions; mix into meat.  Add garlic powder, salt & pepper.  Set aside.  Prepare pie crust mix according to directions (or prepare scratch crust). 

NOTE:  Russet potatoes have more water content and can make the bottom of the pasty a little soggy so I prefer the denser red potato.

Pull a section of pie crust off and roll out into about a 9" diameter circle  Spoon filling onto center of rolled dough; place a pat of butter on top of filling then carefully take one end of crust and fold over the filling. Trim excess crust and then crimp with a fork.

Place on a cookie sheet lined with non-stick aluminum foil (or spray pan with non-stick spray).  Bake in preheated 375 degree oven for 45 minutes or until a nice golden brown.  To serve break hot pasty open on plate and pour brown gravy over the top.  Or serve them cold to be eaten like a sandwich as the miners would have eaten them. 

Greek Grilled Cheese Triangles

Greek Grilled Cheese Triangles
Post by Tisha

For the younger members of our family, eating Turkey Gyros with Gyro Spice Mix is not quite an option yet.  In the meantime, they enjoy pita bread filled with cheesy goodness.  Greek Grilled Cheese Triangles are great for lunches as well for the whole family (adults included), especially on a cold winter days.

What you will need:
-Pita Bread (see earlier post)
-Your favorite cheese, grated
-Extra Virgin Olive Oil
-Pan

What to do:
-Cut pita bread in half and stuff full of cheese.
-Place stuffed half pita in a hot oiled pan over medium-high heat.
-Lightly brown both sides of the pita bread until cheese melts.
-Remove from pan to a cutting board.  Allow to cool and cut into 4 mini triangles.
-Serve and eat.

Turkey Gyros

Turkey Gyros
Post by Tisha
(Inspired by Jeff Mauro)
When we eat in our family, we typically go big and bold in the flavor department. These Turkey Gyros are keeping that tradition alive.  The flavor from the Gyro Spice Mix gives this dish a broad spectrum of flavors--every bite provides something new and exciting compared to the last.  Upon review, the list of ingredients for this dish might seem a little intimidating at first, but in all reality it is easy to prepare. A little preparation the night before will go a long way and all your efforts will be worth the work in the end.  Turkey Gyros provide a healthy and satisfying way to end a long work day.


The night before (or earlier in the day), prepare...
(15 to 20 minutes)


1) Meat
Ingredients:
1 lb 10 oz lean ground turkey (or any lean ground meat of your choice)
4 1/2 tsp Gyro Spice Mix (see previous post)
2 tsp juice of a fresh lemon (or lime)
1 Tbsp extra virgin olive oil
Directions:
-Combine and incorporate the night before and allow to marinate.  If unable to prepare the night before, combine mixture at least 2 hours prior to cooking.


2) Feta Mint Tzatziki Sauce (see previous post)

3) Cucumber Tomato Relish (see previous post)

• 
  
• Day of...

(15-20 minutes)


1) Brown the meat in a pan over medium-high heat.  Cook thoroughly.  While the meat cooks, warm the appropriate amount of Pita Breads (see earlier post) in an oiled pan, microwave or oven until heated through.
2) Drain excess liquid from the mixture and return to the pan or a serving dish.
3) Assemble gyro meat, tzatziki sauce, and relish to your own liking.  Enjoy.


Notes:
-Turkey Gyro Meat yields approx 18 oz.
-Per 1 oz. Serving of Turkey Gyro Meat:
Calories-65
Carbs-0g
Fat-4g
Protein-8g
Sugar-0g
Sodium-29mg

Cucumber Tomato Relish

Cucumber Tomato Relish by Jeff Mauro

Post by Tisha

click here for the original recipe

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 firm tomatoes, seeded and finely diced
• 1 English cucumber, seeded and finely diced
• 1/2 red onion, finely diced
• Freshly ground black pepper
• 1 tso kosher salt

Directions:

-Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors (or assemble the night before for best results).

Yields: about 3 cups or 48 Tbsp (1 serving = 1 Tbsp)


Per Serving:

Calories-5g

Carbs-1g

Fat-0g

Protein-0g

Sugar-0g

Sodium-40g

Special Notes:

1 cup = 16 Tbsp

1/2 cup = 8 Tbsp

1/4 cup = 4 Tbsp

Feta Mint Tzatziki Sauce

Feta Mint Tzatziki Sauce by Jeff Mauro

Post by Tisha

click here for the original recipe

Ingredients:

• 1 English cucumber
• Salt
• 1 cup plain low-fat greek yogurt
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced or pressed
• 2 tablespoons minced fresh mint

Directions:

-Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.

Yields: about 2 cups or 32 Tbsp (1 serving = 1 Tbsp)


Per Serving:
Calories-12
Carbs-1g
Fat-0g
Protein-1g
Sugar-0g
Sodium-28mg

Special Notes:

1 cup = 16 Tbsp

1/2 cup = 8 Tbsp

1/4 cup = 4 Tbsp

Gyro Spice Mix

Gyro Spice Mix
Post by Tisha

(Inspired by Pets'R'us)

Preparing this spice mix in bulk provides a quick and easy way to season meats in the coming days/weeks.  The bold flavors in this mix are sure to change up any mundane routines in your nightly meals.

Ingredients:

2 tablespoons chili powder

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 tablespoon paprika , hot or sweet

1/2 tablespoon garlic powder

1 tablespoon dried italian seasoning (primarily thyme based)

2 teaspoons dried oregano

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (optional)

Directions:

1. Mix herbs and spices, transfer to a jar.

2. Use for chicken, lamb, pork and minced/ground meats.

3. Mix a few teaspoons with lemon/lime juice, olive oil and salt to taste and mix that with the type of meat you selected.

4. For kebabs or burgers, add to the mince with some salt.

5. Allow spice mixture to marinate with the meat for at least 20 minutes and up to a full day.