Only a few more weeks until our first CSA delivery! Can't wait. Until then, I'm trying to entertain myself with some new recipes and some old favorites.
Pulled Pork with Apple Slaw
Loved the pulled pork and loved the apple slaw. Mike and I added extra Tabasco on our sandwich. What put this meal over the top was eating it the next day on a homemade baguette. Delicious!
from A Year of Slow Cooking
4 pounds boneless pork shoulder
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake. Pour the ketchup-y water into your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
from All Recipes
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
Peanut Butter Snickers Cookies
Do you like peanut butter? Chocolate Chips? Caramel? Cookies? GO MAKE THESE NOW. And if you have a little helper like I do, bring them along but don't let them eat all the snickers.
Recipe from Two Peas and Their Pod
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups chopped Snickers Peanut Butter Squared candy bars
3/4 cup milk chocolate chips
Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.
Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.
Drop by rounded tablespoons onto the prepared baking sheets. Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.
Cool the cookies on the baking sheets for about 5 minutes, then remove to a rack to cool completely.
Makes about 3 dozen cookies
Friday Night Pizza
This week's pizza was made with spinach, goat cheese, roasted red peppers and leftover homemade marinara (Mario Batali Simple Marinara). Yum!
I've been wanting to make these for a long time. Why did I wait so long?! Pure heaven. They were quite easy to make, too. Time consuming but simple. I wanted to eat the entire pan but I found strength and froze most of the pan for later indulgence. The recipe is from one of my very favorite baking books - The Weekend Baker. The author gives great directions and always provides make-ahead directions.
Cumin Roasted Cauliflower Soup
from Serious Eats
We've been meaning to try out some of the recipes from the Eat for Eight Bucks series on Serious Eats and finally got around to trying this soup. The verdict? Easy, delicious and cheap! Perfect!
1 medium head cauliflower
2 tablespoons olive oil
½ teaspoon cumin
½ teaspoon salt
1 large onion, diced
1 garlic clove
3-4 cups chicken or vegetable stock
¼ cup heavy cream
Cilantro for garnish (optional)
Adjust oven rack to middle position and preheat oven to 400°F.
Cut cauliflower into 2-inch florets. On a parchment-lined baking sheet, toss cauliflower with 1 tablespoon of oil, salt, and cumin to coat. Roast in the oven until the cauliflower is just beginning to turn golden brown, but still has a little bite to it, about 20 minutes.
In a medium Dutch oven or lidded saucepan, heat the remaining oil over a medium flame. Add the onion and cook until translucent, about 5 minutes. Add the garlic and saute for an addition minute. Add the cauliflower, stock, and a dash of cayenne, and bring to a boil. Partially cover, reduce heat to medium, and simmer until the cauliflower is very tender, about 10 minutes.
Puree the soup using an immersion blender, or a standing blender. Return to the pot and add the cream. Thin the soup as necessary with additional stock until you reach your desired consistency. Taste for seasoning, and add more salt and cayenne to taste. Serve.
Roasted Cauliflower and Chickpea Pasta
I loved the simple flavors of this pasta. I can't locate the recipe for this one but all I did was roast some cauliflower and chickpeas (with olive oil) until the chickpeas begin to have a crunch to them. Toss that with the cooked pasta. Throw on some croutons (bake some chopped crusty bread for about 10 minutes while the other stuff is roasting) and top with a dollop of ricotta. And don't forget to salt the pasta water! Easy peasy!
Hot German Slaw
What do you do with some leftover cabbage? Make hot german slaw! Good for your soul but not for your arteries.
This recipe is from March 2009 Cooks Illustrated (psst...). I will continue to make this recipe my entire life. It's absolutely perfect.