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Kalua Pork (slow cooked pork)

August 7, 2009

This is not my pic, as ours was eaten too quickly! :)

This is not my pic, as ours was eaten too quickly! 🙂

This is a delicious recipe that hails traditionally from Hawaii.

Typically, a large pit is dug in the ground, and lava rocks are heated over an open flame until they are extremely hot. The rocks are placed in the pit, which is lined with greenery such as banana leaves or ti leaves (they insulate, aid the steaming process, and add flavor). A cleaned whole pig (seasoned with Hawaiian sea salt) is placed inside the hot pit and then covered with more greenery for insulation and flavor – it is then covered with a protective covering, more soil, and left to cook through the day (about 8 hours). http://www.ikonaedizioni.com/2007/11/02/traditional-kalua-pig-cooking-in-hawaii/

Anyone who grew up in Hawaii is definitely familiar with this dish and it is one of my husbands favorites! However, I cook it a little differently, as you may have imagined. It is a super simple recipe with an extremely long cooking time! You need a crock-pot for this one, unless you want to adapt it to a dutch oven and cook it in the oven.

I serve this dish with brown rice from Sally Fallon’s “Nourishing Traditions” and a brilliant cabbage salad that can be found here -She forgets to mention to add a tbs. or so of black sesame seeds! They are so pretty and yummy!

Ingredients:

  • 1 pork shoulder or butt (about 6 lbs.)
  • 1 tbs. sea salt
  • 1 tbs. liquid smoke (I used the kind that had only 2 ingredients).

Directions:

  1. With a fork, poke holes all over your pork shoulder.
  2. Rub salt and smoke all over the roast.
  3. Stick the shoulder into the crock-pot and cook on low for 16-20 hours, flipping midway.
  4. If there were bones take them out.
  5. Shred the meat with a fork and mix drippings back in.
  6. Serve over rice and cabbage salad!
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Apple Pie Slaw

July 29, 2009

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My husband insisted that I put this up on the blog after we had it for dessert the other night! I hope you enjoy it as much as he did!

Ingredients:

  • 3 apples, chopped or diced
  • 1/4 c. raisins
  • 1 tsp. cinnamon
  • 1/2 c. dates
  • 1/4 c. water
  • 2 tbs. lemon juice
  • whipped cream or ice-cream for topping

Directions:

  • Toss together the apples, raisins and cinnamon.
  • In a blender, blend the dates, water and lemon juice until it forms a paste.
  • Toss into the apple mixture.
  • Top with whipped cream or ice-cream!

You could alsouse this as a topping for waffles or pancakes (as we sis this morning) or anything else you want!!

How to Freeze Home-Made Broths

July 16, 2009

This is my contribution to the Nourishing Gourmet’s Pennywise Platter Thursdays!pennywiseplatter2

Reusing chicken carcasses or leftover bones is a wonderfully frugal way to save money and make delicious nourishing broths for your family. But how does one store all that broth?

I used to have a really hard time storing broth in my freezer because I would never know if I would come back to a freezer full of broken glass jars! So here is a little tip I came up with:

I found silicon muffin tins at Goodwill and have been using them to freeze my broths! They are unbreakable and the broth ends up in perfect little serving sizes!

Procedure:

  1. Pour the broth into your silicon muffin tin (be sure to place the muffin tin on a cookie sheet so all the broth doesn’t spill out when you lift the tin).
  2. Put in freezer over night.PICT0001
  3. Pop out the perfect little “broth muffins” and store in an airtight gallon sized container (I used a zip-lock bag here). PICT0002PICT0003
  4. Presto! No broken jars and the perfect amount of nourishing broth to add to your dishes!

Gingerbread Ice-Cream Sandwiches

July 14, 2009

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This recipe came about for two reasons. The first is that I have been living with my in-laws who eat a fairly SAD (standard American diet) and LOVE their ice-cream sandwiches. So I have been sitting around watching them eat their delicious looking store-bought ice-cream sandwiches. Not only do they look delectable because it is soooo HOT out, but I am also pregnant on top of it! It is just a losing battle for me!

The second reason these came about was that I caught my husband sneaking licks of molasses this morning, so I thought it was time for a good molasses cookie, and voila! these were born!

Ingredients:

  • 1 c. roasted nut butter ( I used almond)
  • 1/2 c. rapadura, sucanat, or other dry sweetener
  • scant 1/4 c. molasses
  • 1 egg
  • 1 tsp. vanilla
  • 1 tbs. ground ginger (I used fresh, use less if you are using powdered)
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/2 pint vanilla ice-cream (use Coconut Bliss, home-made, or Haagan Daas!)

Directions:

  1. Mix all ingredients together, except ice-cream.
  2. Chill in refrigerator for 1/2 hour.
  3. Form into balls and place on greased cookie sheet.
  4. Bake for 12 mins. at 350 degrees.
  5. Cool and freeze for 10 minutes, meanwhile take ice-cream out of the freezer and let soften for the same time.
  6. Layer ice-cream between two cookies, smoosh together and re-freeze! YUM!!

“Everything but the Kitchen Sink” Tuna/Salmon Salad

July 7, 2009

 

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So this is not going to be a very precise recipe because it always changes depending on wat I have in the fridge! This is definitely NOT a boring tuna or salmon salad, and it is simply YUMMY! I like to serve it with crackers or chips, but you could use it on a salad or sandwhich too!

Make a big batch and you may have some leftovers for the next days lunch… maybe!

Ingredients:

  • 1-2 cans tuna or salmon
  • salt, pepper, tamari, hot sauce etc.
  • 1-2 carrots, chopped
  • 1-2 stalks celery, chopped
  • 1/4- 1/2 red onion, chopped
  • 1/2 can olives, chopped
  • 1-2 tbs. capers
  • cilantro or any or all other fresh herbs, chopped
  • 1/2 bell pepper or other pepper, chopped
  • 1 clove garlic, minced
  • 1-2 tbs. home-made or store bought mayonaise
  • 1-2 tsp. dijon mustard
  • anything else you find in your fridge that looks yummy!

Directions:

  1. Mix all ingredients together in a bowl and serve!

Coriander, Carrot and Parmesean Soup

June 25, 2009

pict0267Mmmm, just sitting here enjoying a bowl of this cheery, warm orange soup.  I got the original recipe for this soup from this amazing site. However, hers is a mash and mine is definitely more of a soup. I didn’t have fresh coriander and so had to use ground coriander seed which is lovely! Also, I wanted to add a bit more nutrition to the game, and so used home-made chicken stock instead of water to boil it in. This definitely lends a “soupyer” flavor, but who can resist chicken stock?

Ingredients:

  • 3 c. chicken stock
  • 1 lb. carrots, chopped
  • 2 small potatoes, chopped (or try yams for a sweeter soup)
  • 1/2 tsp. coriander
  • 1/3 c. coconut milk
  • 2 tsp. olive oil
  • sprinkle parmesean cheese (or more for those cheese lovers, or less for the dairy intolerant)
  • sprinkle of red pepper flakes

1. Boil the carrots and potatoes in the chicken stock until soft.
2. Use a blender, food mill or immersion blender to blend the soup until creamy.
3. Add in the rest of the ingredients and enjoy!

Nut butter, Banana Crepes

May 15, 2009

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These are yummy. Use almond butter as your nut butter for a milder taste in the pancake/ crepe part. You can fill them with just about anything you choose! We used whipped cream and strawberries here, but you could use bananas and peanut butter to match the taste of the crepe better, or chocolate sauce and peanut butter… ooooh! Although, then you are merging on dessert territory instead of just a very yummy breakfast. 🙂

Crepe Ingredients:

  • 1 large banana
  • 3 farm-fresh eggs
  • 2 tbs. nut butter of choice

1. Blend all ingredients in a blender until smooth.
2. Pour into a hot buttered pan or skillet.
3. Wait a few minutes and check. When underside is a nice golden, flip and cook for about 30 seconds more. Flip onto a plate.

Filling Ingredients:

  • 1/2 c. whipping cream
  • 1/2 lb. organic strawberries
  • 1/2 c. peanut butter
  • 1/2 c. chocolate sauce
  • 1/2 c. peanut butter
  • 1 banana, sliced
  • 1/2 c. ricotta cheese blended with berries and maple syrup

1. Fill the crepe with your chosen filling and roll up.
2. Drizzle with more filling or maple syrup