Seipert's Zucchini Frittata

* great for breakfast or dinner!

Ingredients:

• 2 small zucchini - shredded
• 1 white onion - diced
• 3 gloved of garlic - minced
• 2 Tbs Olive Oil
• 6 eggs - beaten
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1/2 cup shredded Parmesan Cheese

Directions:

1. Preheat oven to 350
2. Saute onions & garlic in Olive oil
3. Add the shredded zucchini and saute for 3 min, stirring frequently
4. In another bowl, beat eggs. Then add milk, bread crumbs, and cheese together.
5. Add Zucchini and onions to egg mixture and stir together.
6. Pour into a greased casserole pan. (9x9)
7. Bake for 30 min.
8. Serve hot or cold. Good with crusty french bread and a salad.

Tips:

• You can also add diced ham (1/2 cup) or crumbled bacon for a more hearty meal. 
• Chris will splash some hot sauce on as well.
• Instead of a casserole dish, you can fry your veggies in a cast iron skillet and pour the eggs into that and then place directly into the oven. (Less dishes to clean!)
• You can also pour the mixture into a muffin tin for single serve portions. Just decrease the cooking time by 5-10 min.

Seipert's Grilled Zucchini

This is kind of our go to veggie in the summer when we are grilling. Super simple and delish.

Grilled Zucchini

Ingredients

• Zucchini
• Cooking Spray or Olive Oil
• Your favorite Seasoned Salt
• Shredded (Grated) Parmesan Cheese

Directions:

1. Slice zucchini lengthwise if using small Zucchs, or into discs if using that big fatty that you forgot to pick earlier!
2. Spray each side with cooking spray or toss in some olive oil to coat.
3. Sprinkle with your favorite seasoned salt. (Lawry's for example)
4. Place zucchini on the top rack of the grill. (med heat)
5. Grill for 3 minutes.
6. Flip zucchini and grill an additional 3 minutes.
7. Remove from the grill, and serve.
8. Sprinkle Parmesan cheese on top for added goodness.

*Tip- if you want those pretty grill marks, don't mess with the zucchini and only flip once. 

Preparation time: 5 minute(s)
Cooking time: 6 minute(s)

For InnVision Easy (creamy) Chicken Enchilada Casserole

Easy Creamy Chicken Enchilada Casserole

1 (10.75 oz) can condensed cream of chicken soup

4 cooked, skinless, boneless chicken breast halves, cut into bite-sized pieces or shredded

1 can black beans (opt)

8 oz sour cream

½ cup chopped onions

3 cups salsa

1 (4 oz can) diced green chiles

4 cups shredded Monterey Jack cheese

12 (8 inch) flour tortillas

In bowl combine soup, chicken, black beans, sour cream, onions, salsa, & green chiles.

Layer in greased 9 x13 pan:

4 tortillas to cover bottom of pan (cut or break into pieces as needed to better fit in pan)

half of chicken mixture

1 ½ cups of cheese

Repeat (tortillas, chicken mixture, cheese)

Then cover with the remaining 4 tortillas and 1 cup of cheese.

Cover and bake @ 350 degrees for approx 55 minutes, then uncover for additional 5 mins for top layer of cheese to melt. Let stand 5 minutes before cutting.

Creamy Chopped Cauliflower Salad

Yield:  6 servings, about 1 cup each

RECIPE INGREDIENTS

5 tablespoons   reduced-fat mayonnaise

2 tablespoons   cider vinegar

1   small shallot, finely chopped

1/2 teaspoon   caraway seeds (optional)

1/4 teaspoon   freshly ground pepper

3 cups  chopped cauliflower florets (about 1/2 large head)

2 cups  chopped heart of romaine

1   tart-sweet red apple, chopped

DIRECTIONS Whisk mayonnaise, vinegar, shallot, caraway seeds (if using) and pepper in a large bowl until smooth. Add cauliflower, romaine and apple; toss to coat. Note: I added about half of the caraway seeds.  Next time I make this I will add chopped tomatoes and think some pieces of yellow or orange bell pepper would add color and look nice. ~Julia

© EatingWell Magazine. .

Nutrition Facts per Serving Yield: Yield:  6 servings, about 1 cup each

Calories: 54 Sodium: 128mg Fiber: 2g Carbohydrates, Total: 9g Protein: 2g % Cal. from Fat: 33% Fat. Total: 2g

Asparagus & Pepper Salad

Contributed by Marnie Call
2 bunches blanched asparagus (cook 4-5 minutes, immediately rinse in cold water to stop cooking and preserve color)
1 roasted red bell pepper (bake in 450 degree oven or grill on bbq until black, rinse in cold water, peel off skin and remove seeds, cut in desired size pieces)
1/2 cup toasted pine nuts
1/2 cup crumbly cheese of your choice (I like goat, but feta would work as well)


Dressing:
2T capers
2T dijon mustard
1T balsamic vinegar
1T rice vinegar 
1/4 c olive oil
1 clove garlic, minced


Layer asparagus, top with roasted bell pepper, drizzle dressing on top, sprinkle with cheese and pine nuts.  

Classic Basil Pesto

Classic Basil Pesto - contributed by Jennifer Zhang

From Very Pesto by Dorothy Rankin

2 cups loosely packed fresh basil leaves

2 large cloves garlic

½ cup freshly grated Parmesan cheese

2 T freshly grated Romano pecorino cheese

¼ cup pine nuts or walnut halves

½ cup olive oil

Salt and freshly ground black pepper

Combine the basil, garlic, cheeses, and nuts in a food processor or blender.  Process to mix.  With the machine running, slowly add the oil.  Season to taste with salt and pepper and process to the desired consistency.  Let stand for 5 minutes before serving.

Makes about 1 cup

Pesto will keep in the refrigerator for 3 to 4 weeks in a tight container with a thin layer of olive oil on top.  Pestos can be frozen for a year or more if packed carefully.  Freeze it in small quantities (ice cube trays) to make it easy to thaw in just the amounts you need. 

Pesto is a good accompaniment to pasta, chicken, vegetables, soup, baked potatoes, or bread. 

How to choose fruits and veggies

At cooking group a couple days ago some of us were talking about how to choose the best fruits and veggies.  This is a guide I found at "Eat This Not That". Hope you find it useful. 

~Julia Shah

Apples

Peak Season: September to May

Perfect Pick: Firm and heavy for its size with smooth, matte, unbroken skin and no bruising. The odd blemish (read: worm hole) or brown "scald" streaks do not negatively impact flavor. The smaller the apple, the bigger the flavor wallop.
Handle with Care: Keep apples in a plastic bag in a crisper away from vegetables. Here, they should remain edible for several weeks.

Asparagus

Peak Season: March to June

Perfect Pick: Vibrant green spears with tight purple-tinged buds. Avoid spears that are fading in color or wilting. Thinner spears are sweeter and more tender.
 Handle with Care: Trim the woody ends and stand the stalks upright in a small amount of water in a tall container. Cover the tops with a plastic bag and cook within a few days.

Avocados

Peak Season: Year-round

Perfect Pick: Firm to the touch without any sunken, mushy spots. They should not rattle when shaken—a sign the pit has pulled away from the flesh.
 Handle with Care: To ripen, place avocados in a paper bag and store at room temperature for 2 to 4 days. To speed up this process, add an apple to the bag, which emits ripening ethylene gas.

Bananas

Peak Season: Year-round

Perfect Pick: Ripe bananas have uniform yellow skins or small brown freckles indicating they are at their sweetest. Avoid any with evident bruising or split skins.
 Handle with Care: Store unripe bananas on the counter, away from direct heat and sunlight (speed things up by placing green bananas in an open paper bag). Once ripened, refrigerate.

Blueberries

Peak Season: June to August

Perfect Pick: Plump, uniform indigo berries with taut skin and a dull white frost. Check the bottom of the container for juice stains indicating berries have been crushed. Those with a red or green tinge will never fully ripen.
Handle with Care: Transfer, unwashed, to an airtight container and refrigerate for 5 to 7 days. Blueberries spoil quickly if left at room temperature.

Broccoli

Peak Season: October to May

Perfect Pick: Rigid stems with tightly formed floret clusters that are deep green or tinged purple. Pass on any with yellowing heads—they will inevitably be more bitter.
 Handle with Care: Place in a plastic bag and store in the refrigerator for up to 1 week.

Cantaloupe

Peak Season: May to September

Perfect Pick: The stem end should have a smooth indentation. Look for a sweet aroma, slightly oval shape, and a good coverage of netting. The blossom end should give slightly to pressure. Avoid those with soft spots—an indication of an overripe melon.
 Handle with Care: Ripe cantaloupes should be stored in plastic in the fridge for up to 5 days, after which they begin to lose flavor.

Carrots

Peak Season: Year-round

Perfect Pick: Smooth and firm with bright orange color. Avoid those that are bendable or cracked at the base, or that have patches of frosty white on their skin. Bunches with bright green tops still in place are your freshest choice.
 Handle with Care: Store carrots with the greens removed in the crisper in a plastic bag for up to 3 weeks.

Cauliflower

Peak Season: September to November

Perfect Pick: Ivory white and compact florets with no dark spotting on them or the leaves. The leaves should be verdant and perky.
 Handle with Care: Refrigerate, unwashed, in a plastic bag for up to 1 week. If light brown spots develop on the florets, shave off with a paring knife before cooking.

Celery

Peak Season: Year-round

Perfect Pick: Solid, tight stalks with only a few, if any, cracks and vivid green, not yellowing leaves. The darker the celery, the stronger the flavor.
 Handle with Care: Sturdy celery can be stored in the fridge in a plastic bag for 2 weeks.

Eggplant

Peak Season: August to September

Perfect Pick: Good weight to them with tight, shiny, wrinkle-free skin. When they're pressed, look for them to be springy, not spongy. The stem and cap should be forest green, not browning.
 Handle with Care: Store eggplants in a cool location (not the fridge) for 3 to 5 days. Eggplants are quite sensitive to the cold.

Fennel

Peak Season: Year-round

Perfect Pick: Bulbs should be uniform in color, with no browning and a clean, fragrant aroma. Smaller bulbs have a sweet flavor similar to licorice. Leave bulbs with wilted tops, called fronds, behind.
Handle with Care: Separate the greens and bulbs and keep each, unwashed, in plastic bags in the refrigerator for 3 to 5 days. Wilted fennel can be revived in ice water.

Grapefruit (also oranges)

Peak Season: October to June

Perfect Pick: Opt for a heavy fruit (a sign of juiciness) with thin skin that is a tad responsive to a squeeze. Small imperfections in color and skin surface are not detrimental to the sweet-tart flavor. Yet, avoid any that are very rough or have soft spots. The same criteria apply for oranges.
 Handle with Care: Store refrigerated for 2 to 3 weeks.

Grapes

Peak Season: June to December

Perfect Pick: Plump, wrinkle free, and firmly attached to the stems. There should be no browning at the stem connection, but a silvery white powder ("bloom") keeps grapes, especially darker ones, fresher longer. Green grapes with a yellowish hue are the ripest and sweetest.
Handle with Care: Loosely store, unwashed, in a shallow bowl in the fridge for up to 1 week.

Green Beans

Peak Season: April to October

Perfect Pick: Vibrant, smooth surface without any visible withering. They should "snap" when gently bent and appear moist on the inside.
Handle with Care: Refrigerate, unwashed, in an unsealed bag for up to 1 week.

Kale

Peak Season: Year-round

Perfect Pick: Dark blue-green color with moist, jaunty leaves. The smaller the leaves, the more tender the kale. Avoid wilted foliage with discolored spots.
Handle with Care: Peppery kale is best kept in the fridge tightly wrapped in a plastic bag pierced for aeration, where it will last for 3 to 4 days.

Kiwi

Peak Season: June to August

Perfect Pick: A ready-to-devour kiwi will be slightly yielding to the touch. Steer clear of those that are mushy, wrinkled, or bruised with an "off" smell.
 Handle with Care: Store at room temperature to ripen. To quicken the process, place in a paper bag with an apple. Once ripened, place in the fridge in a plastic bag for up to 1 week.

Lemons/Limes

Peak Season: Lemons, year-round; limes, May to October

Perfect Pick: Brightly colored, well-shaped with smooth, thin skin. They should feel sturdy but give every so slightly when squeezed. Small brown splotches on limes do no affect flavor (although they are a sign of deterioration and those with splotches should be consumed first).
Handle with Care: Store at room temperature, in a dark location, for about 1 week or refrigerate for up to 2 weeks.

Lettuce: Romaine

Peak Season: Year-round

Perfect Pick: The ideal Caesar salad staple has crisp leaves that are free of browning edges and rust spots. The interior leaves are paler in color with more delicate flavor.
Handle with Care: Refrigerate romaine for 5 to 7 days in a plastic bag.

Mangoes

Peak Season: April to August

Perfect Pick: Mangoes to be eaten shortly after purchase should have red skin with splotches of yellow, and the soft flesh should give with gentle pressure. Mangoes for later use will be firmer with a tight skin, a duller color, and green near the steam.
Handle with Care: Ripen at room temperature until fragrant and giving. Ripe mangoes can be stored in the fridge for up to 5 days.

Onions

Peak Season: Year-round

Perfect Pick: Nicely shaped with no swelling at the neck and dry, crisp outer skin. Lackluster onions have soft spots, green sprouts, or dark patches.
Handle with Care: Keep onions in a cool, dark location away from potatoes for 3 to 4 weeks.

Papayas

Peak Season: Year-round

Perfect Pick: Beginning to turn yellow and somewhat-yielding flesh when lightly squeezed. Avoid papayas that are awash in green, have dark spots, or are shriveled. Blotchy papayas often have the most flavor.
Handle with Care: Once ripe, eat immediately or refrigerate for up to 3 days. Unripe, greener papayas should be ripened at room temperature in a dark setting until yellow blotches appear.

Peaches

Peak Season: June to September

Perfect Pick: Fruity aroma with a background color that is a yellow or a warm cream color. Those destined for immediate consumption yield to gentle pressure along their seams without being too soft. For future intake, opt for those that are firm but not rock hard.
Handle with Care: Store unripe peaches at room temperature open to air. Once ripe, transfer to the refrigerator and consume within 2 to 3 days.

Pears

Peak Season: August to February

Perfect Pick: Pleasant fragrance with some softness at the stem. The skin should be free of bruises, but some brown discoloration (russeting) is fine. Firmer pears are preferable for cooking use.
Handle with Care: Ripen at room temperature in a loosely closed brown paper bag. Refrigerate once they're ripe and consume within a couple days.

Pineapple

Peak Season: March to July

Perfect Pick: Look for vibrant green leaves with a bit of softness and a sweet, fragrant aroma from the stem end. Avoid spongy fruit with brown leaves and/or a fermented odor.
Handle with Care: Keep a pineapple with a weak aroma at room temperature for 2 to 3 days until it softens slightly. Then refrigerate for up to 5 days.

Pomegranates

Peak Season: August to December

Perfect Pick: Pick pomegranates that are weight for their size with glossy, taut, uncracked skin that is deep red. Gently press the crown end—if a powdery cloud emanates, the fruit is past its prime.
Handle with Care: Stored in a cool, dry location, pomegranates keep fresh for several weeks (up to 2 months in the fridge).

Potatoes: Sweet or White

Peak Season: Sweet, September to December; white, year-round

Perfect Pick: Unyielding, with smooth undamaged skin. Avoid if bruised, cracked, or green tinged. Loose spuds tend to be better quality than bagged.
Handle with Care: Outside of the fridge, in a cool, dark place separated from onions, white potatoes will last for months. Sweet potatoes, however, should be used within a week.

Raspberries

Peak Season: May to November

Perfect Pick: Plump and dry, with good shape and intense, uniform color. Examine the container carefully for mold or juice stains at the bottom. Raspberries with hulls attached are a sign of underripe, overly tart berries.
 Handle with Care: Place highly perishable raspberries, unwashed, on a paper towel in a single layer. Cover with a damp paper towel and refrigerate for no more than 2 to 3 days.

Spinach

Peak Season: March to May

Perfect Pick: Opt for bunches with leaves that are crisp and verdant green, with no spots, yellowing, or limpness. Thin stems are best, as thick ones are a sign of more bitter, overgrown leaves.
Handle with Care: Pack unwashed spinach bunches loosely in plastic bags and store in the fridge for 3 to 4 days.

Squash: Butternut

Peak Season: September to November

Perfect Pick: Should feel dense for its size with a rind that is smooth, hard, uniformly tan, and free of splits. Being able to easily push a fingernail into the rind or scrape bits off indicates an immature, less flavorful squash.
Handle with Care: Butternut should be stored outside the fridge in a cool, well-ventilated, dark place, where it will stay edible for up to 3 months.

Strawberries

Peak Season: June to August

Perfect Pick: Seek out unblemished berries with a bright red color that extends all the way to the stem. Good berries should have a strong fruity smell and be neither soft and mushy nor hard and firm. Smaller strawberries often have more flavor than the oversized megamart versions.
Handle with Care: Place unwashed strawberries in a single layer on a paper towel in a covered container. They will last for 2 to 3 days in the fridge.

Tomatoes

Peak Season: May to August

Perfect Pick: Look for heavy tomatoes that are rich in color and free of wrinkles, cracks, or bruises. They should have some give, unlike the rock-solid ones bred for transport. Too soft, though, and the tomato is likely overripe. Off-season, select smaller types like Roma and cherry tomatoes.
Handle with Care: Never store tomatoes in the fridge; the cool temps destroy flavor and texture. Keep them at room temperature out of direct sunlight for up to 1 week.

Watermelon

Peak Season: May to August

Perfect Pick: Dense, symmetrical melons that are free of cuts and sunken areas. The rind should appear dull, not shiny, with a rounded, creamy-yellow underside that shows where ground ripening took place. A slap should produce a hollow thump.  (seeded has more flavor than seedless)
Handle with Care: Store whole in the fridge for up to 1 week. The cold prevents the flesh from drying out and turning fibrous.

Zucchini

Peak Season: June to August

Perfect Pick: Purchase heavy, tender zucchini with unblemished deep-green skins that are adorned with faint gold specks or strips. Smaller zucchini are sweeter and more flavorful.
Handle with Care: Refrigerate in the crisper in a plastic bag for up to 5 days.

For InnVision- Taco Salad Recipe

Taco Salad (For InnVision Shelter)

This recipe should feed roughly 20.  If 2 sisters each make a batch it should be sufficient for the women and children at the shelter.
2 lbs. hamburger
2 onions, chopped
2 8-oz. cans tomato sauce
2 16-oz cans stewed tomatoes
2 16-oz cans pinto beans, drained
1/2 t. garlic
pinch of oregano
1 small can chopped green chilies
salt, pepper to taste
2 Tablespoons chili powder

Brown hamburger with onion. Drain meat. Add the rest of the ingredients and let simmer for 20 minutes (or put in crock pot for longer). Serve over corn chips and top with tomatoes, lettuce, sour cream, olives, cheese, salsa and whatever else!

For the shelter, the following should be sufficient quantities for the taco salad "makings" (the person in charge of "salad/vegetable" could be in charge of these items):
1 big bag of chips from Costco
2 large heads of iceburg lettuce, shredded
4 cups shredded cheddar cheese
2 cups cut up tomatoes or a large jar of mild chunky salsa
tub of sour cream
2 cans olives

Pressure Cooker Black Beans

1 pound dry black beans
4-6 large cloves garlic, chopped
three celery ribs, chopped
i small onion, chopped
1 7-oz. can diced mild green chilies
2 t beef bouillon
1 t kosher salt
1/4 t black pepper
3/4 t chili powder
3/4 t cumin
3/4 t dry oregano leaves
2 bay leaves
2 T light molasses

I always run this through the pressure cooker twice - but you might be able to do it once with everything to cook the beans.  I am just not sure how much liquid.

Soak beans the night before.  Or, bring dry beans to a boil and then cover and let sit for two hours to do basically the same  thing.

Cook black beans according to pressure cooker directions (you guys all have a different pressure cooker than I, but I do 15 minutes on the veggie setting.) Drain until only enough cooking liquid to fully cover beans smoothly (none sticking up).

Add all other ingredients.  Stir.  Cook on stew setting for 20 minutes.

We serve it over white rice with a fried egg on top.

Pressure Cooker Risotto

Ingredients

2 Tbsp. Olive Oil

2 Tbsp. Butter

1 C. Finely chopped onion

2 Cloves Garlic, minced (I use the jarred garlic)

4 C. Arborio Rice

Juice of 1 Lemon (~1/4 c.) & enough Water to make 1 c. of liquid total

1 tsp. Kosher Salt (less if you're using table salt)

8 C. Chicken Broth

1/2 - 2 c. Water (may be needed for after cooking, but usually I don't have to use this)

Romano Cheese

Cooking Instructions

1. Heat Oil & Butter

2. Saute Onion (2-3 min) until translucent

3. Add the Rice and Saute for another 3-5 minutes - until opaque (I usually saute for 5 full minutes with that amount of rice)

4. Add salt and lemon juice/water mixture.

5. Stir & cook until liquid is absorbed

6. Add 8 c. chicken broth & stir

7. Set Pressure Cooker on High Pressure for 6 minutes.

8. Quick Release method

9. Set Pressure Cooker to Simmer

10. Stir rice and simmer until liquid is absorbed

11. If you want to add more liquid do it now and start with 1/2c. and simmer til absorbed. Keep adding liquid until you get the consistency you desire. (I typically do not have to do this step.)

11. Serve with Romano Cheese

We set out mix-ins. Ours are lemon wedges, cooked cubed chicken, sugar plum tomato halves and romano cheese. Broccoli, asparagus, carrots and peas would all be great mix-ins as well.

Serves 8 as small main course.

For InnVision- Meatballs with Sweet & Sour Sauce

Meatballs with Sweet & Sour Sauce for 25

1 bag of frozen meatballs from Costco (170 meatballs, 6lbs)

6 bell peppers (red yellow orange are sweeter for the kids) chopped into 1 inch pieces

2-3 (20oz) cans of pineapple chunks

1 large onion chopped into 1 inch pieces

1 large bottle (44oz or more) of sweat and sour sauce (or make from scratch) – Teriyaki sauce also works

** cook meatballs (heat through from frozen)

Sauté bell peppers and onions until slightly tender

Combine meatballs, bell peppers, onions, and pineapple and sauce and simmer until ready to serve

Rice for 25: Cook 6 ¼ cups white or brown rice, according to package.

For InnVision- a great way to divide this up is to have 1 person do all the meatballs, 1 person do all the sauce, and 1 person do all the rice.

For InnVision- Baked Ziti

For InnVision- Baked Ziti to serve 25

3 lbs ground beef or turkey

3 large jars of spaghetti sauce with roasted garlic

1 TB dried oregano

1 TB dried parsley

dash salt, pepper

2 large onions, chopped

2 ½ lb package of rigatoni noodles

3 lb mozarella cheese, grated

Cook pasta, drain.

Brown meat with onions and seasonings. Add sauce and ¼ cup water. Bring to a boil, then simmer for 10 minutes. Into 2 greased 10 x 14 pans layer sauce, pasta, cheese until all ingredients are used. Cover with foil and bake at 350 for 35 minutes. Remove foil last 5 minutes for cheese to be bubbly and brown.

For InnVision- Baked Macaroni and Cheese

For InnVision- Baked Macaroni and Cheese to serve 25

2 ½ lb package (60 oz) of elbow macaroni

10 TB butter

5 TB flour

5 tsp salt

1 ¼ tsp dry mustard

1 tsp pepper

7 ½ cups milk

10 cups shredded cheddar cheese

Cook macaroni, drain.

Melt butter in large pot and stir in flour, salt, mustard and pepper. Heat milk up in the microwave for 4 minutes and pour in pot. Stir and cook til thickened. Remove from heat and add cheese. Add noodles, mix and pour into 2 greased 10 x 14 pans. Bake at 350 degrees for 20-30 minutes.

Slow Cooker Hot Fudge Sundae Cake

      1 cup all-purpose flour
   1/2 cup granulated sugar
      2 tablespoons baking cocoa
      2 teaspoons baking powder
   1/2 teaspoon salt
   1/2 cup milk
      2 tablespoons vegetable oil
      1 teaspoon vanilla
   1/2 cup chopped nuts
   3/4 cup packed brown sugar
   1/4 cup baking cocoa
1 1/2 cups hot water

Step 1
Spray inside of 2 to 3 1/2 quart slower cooker with cooking spray.  Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl.  Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

Step 2
Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

Step 3
Cover and cook on high heat setting for 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.

Step 4
Turn off slow cooker.  Let cake stand uncovered 30 to 40 minutes to cool slightly before serving.  Spoon warm cake into dessert dishes. Spoon sauce over top.

Salsa Verde Braised Pork

Salsa Verde Braised Pork

*Submitted by Sara S.

INGREDIENTS
3 1/2 lbs. bone-in pork shoulder (aka pork butt) ~ (If you use the boneless pork tenderloin from Costco, the meat has no fat so it will be a little dryer)

1 bottle (15 oz.) Salsa Verde (your favorite kind)

1 medium onion, finely chopped

3 cups reduced-sodium chicken broth

2 tsp. each ground cumin and coriander

1 tsp. dried oregano

1/2 cup chopped fresh cilantro

Salt (optional)


DIRECTIONS

1. Put trimmed pork in a slow cooker (5 to 6 quart) and turn heat to high.

2. Add broth, onion and spices over pork.

3. Cover and cook until meat is very tender when pierced and registers at least 165 degrees on an instant-read thermometer, at least 5 or up to 7 hours.

4. Preheat oven to 375 degrees. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.

5. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

6. With 2 forks, tear meat into large shreds. Add the Salsa Verde juices back to the meat and stir in the cilantro. Salt if needed.

We like to serve it with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterrey Jack cheese and sour cream.

You can also serve it over black beans and rice, nachos, or add to a salad.

Carnitas/Homemade Chipotle's Dinner

Carnitas

a couple of Tbsp. oil

4lbs. pork shoulder roast

1 onion, sliced

6 cloves garlic, minced or pressed

1 tsp. cumin, heaped a small amount

1/2 tsp. coriander, heaped a small amount

1 tsp. oregano

2 bay leaves

1 tsp. kosher salt

several grinds of black pepper

1 1/2 c. chicken broth

Sear the meat on all sides in few Tbsps. oil along with the sliced onion. Takes about 10-15 min.

Place everything in crock pot and add the remaining ingredients.

Cook on low for 7-10 hours or until meat is cooked through and shreddable.

Shred the meat.

Serve over Cilantro Lime Rice

Cilantro Lime Rice

(optional) soak rice in water for 10 min., drain before cooking

1 tsp. oil

1 cup of basmati rice

1 1/2 c. water (if you find that the rice is not as done as you'd like it to be then increase water to 2c.)

1/2 tsp. salt

juice of 1-2 limes

2-3 Tbsp. chopped, fresh cilantro

Heat oil. Saute rice in oil for a few minutes until the rice gets aromatic. Add the lime juice and saute another minute. Add the water and cook as you would normally cook rice. (I either use a pressure cooker or a rice cooker. If you use a pressure cooker you'll use less water and will add a Tbsp of oil to the cooking water. Consult your manual)

Fold in fresh, chopped cilantro.

We like to eat it with pinto or black beans, fajita veggies (sauteed onions and bell peppers in Lawry's fajita seasoning), lettuce, cheese, sour cream, guacamole.

BBQ Pulled Pork Sandwiches

Add to large crock pot:

2 Pork Sirloin Tip Roasts, 2 lbs each. Costco sells these, 4 roasts (2 lbs each) packaged together.

1 onion, sliced into 1 inch pieces

garlic and pepper to season

Add about 1 cup of liquid (water or stock) to crockpot.

Cook on low for about 7 hours. Pork temperature should reach a minimum of 145 degrees.

Remove liquid, pull pork into shredded pieces. Add two 18 oz bottles of BBQ sauce (or 1 extra large 28 oz bottle), and continue cooking on low for ½ hour to 1 hour.

For InnVision Dinner: To serve sandwiches for 50, approx 10-12 lbs of meat is recommended (5-6 of these 2 lb Costco roasts).  Also for InnVision, don't forget to assign somebody to bring the 50 buns :)  The filling can be added to the buns at the shelter (not beforehand, to avoid getting mushy).