Sweet and Sour Meatballs

So there is a little story for this one!
While living in NYC I fell in love with fresh fruit & veggie juices from the street vendor juicers. Just $4 could buy you a custom designed large juice packed with your choice of an array of fresh produce, from melon to mango, watercress to spinach, the options far surpassed the store bought OJ. It seemed like a great deal considering the amount of produce in one drink, the expensive juicer I did not have to buy, and most importantly the clean-up I didn't have to do. Nothing felt as cooling, detoxing, and energizing. A healthy magnificent splurge that became daily routine.


Then... I moved to Bountiful, Utah. The only juicing going on here is Jamba juice, which really isn't juicing at all but rather but high calorie, overly sweet, fruit smoothies that claim nutritional but fall far from it. When I did try to give Jamba juice a try, I asked what fruit and veggie juices they could make me, they came up with only one, OJ and carrot, I tried it but it just didn't hold a stick to my NYC juices and was twice the cost. I was not going to be defeated on my pursuit of the juice so like I often do with culinary pursuits I decided to take matters into my own hands.

I was limited on options. I wasn't about to invest in an expensive juicer, and I didn't have access to great farmers market produce, so I somehow dreamed up a concoction I believed would suffice, provide similar nutrition, and incorporate convenience. It came to me while shopping at Costco one day. I somehow decided a V-8 juice mixed with an Odwalla green juice would provide all the benefits and taste of my former fresh fruit veggie juices. So 48 cans of V-8 later and a few bottles of Odwalla, since it is impossible to buy small quantities at Costco, I discovered my theory was a bust. It was the sickest combination I had ever tasted, and V-8 alone reminisced nothing more than a tin can. I decided eating cold marinara sauce was better than a V-8. So what to do with 48 cans of V-8 juice? I have spent over a year coming up with ways to use them. I suppose it could count as food storage, but I don't know that I would drink them straight even in a crisis.


Well it turns out it makes fabulous Enchilada sauce when you drown it in taco seasoning. The best part it is my non vegetable eating husband even likes it! A year later and I still have 10-15 cans and I have found that when a recipe calls for tomato sauce I can usually use it. In constant search for such recipes I am proud to say I created one today. It is a twist on Sweet and Sour sauce made from Pineapple juice. But I loathe canned pineapples so I opted for a tomato based sauce that is similar to a great BBQ sauce but better and slightly (not much) lower in sugar. It has some kick, and if you like the flavor you can certainly increase the flair ingredients (horseradish, ginger, Worcestershire sauce, garlic, vinegar). Micah liked it but commented he thought it might be great with pork ribs, or a non ground meat, but he would say that about any dish because he does not care for ground up meat. All in all a success, and I plan to use the sauce for other things in the future. I did mine in the slow cooker because I had 2 hours for it to simmer, but I am sure you could do on the stove top in less time and still get fabulous results. So here is to sneaking V-8 juice into a balanced diet!

As for the juicing, I did finally buy a blender, an Oster 8 speed that I am currently in love with. Only $30 a Walmart, it has an all metal drive and glass jar and great power! It doesn't juice but it makes fine smoothies of my choice of fruit and veggies. It still pales in comparison to my juice vendors, but it far surpasses the V-8 Odwalla concoction!



Sweet and Sour Meatballs


3/4 lb lean ground beef

1/4 cup breadcrumbs or 2 tbsp cornstarch if you are making GF

1 egg

1 tsp Worcestershire sauce

1 tsp crushed garlic

1 tsp basil, oregano, sage (optional)

1/2 tsp horseradish sauce

salt and pepper


Mix altogether and shape into 1.5 inch balls. Heat on skillet over medium heat about 5 minutes to brown outside.


1.5 cans V-8 juice or 2 8 oz. cans of tomato sauce

1/3 cup brown sugar

1 tbsp molasses

1/4 cup vinegar (I used half apple cider and balsamic)

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1/2 tsp garlic powder

1.5 tbsp cornstarch


Mix the above in crock pot and turn on low. Add meatballs, cover and let cook for another 2-4 hours. We had ours over rice with some veggies, YUM!

The house will smell amazing!

Crock-Pot Pork Barbacoa

Ok, so my posts have gone by the wayside, that is simply because blogging is something I like to do when all the necessities and relaxation of life has been taken. Since having a baby 2 months ago, I am sure you can understand why blogging hasn't happened. But not to worry, I hate journal and blog posts that begin in apologies, so I will let you know I feel completely entitled to the sabbatical taken! Not only that but I bet I will not post again for another month or so after this if I am lucky. But I am so blessed for the new little guy that keeps my hands so full I can barely cook a meal, let alone fold the laundry. Oh well, I have the rest of my life to do that stuff right?!?

So for the exciting news, on January 14th 2011 we welcomed little Bridger Joel Day to our family. He is undoubtedly the sweetest little man in my life (along side my husband), but of course he is much smaller and cuter. I love him more than I love food which is hard to fathom, and hence why I haven't taken as much time in these first few months to cook. I have however enjoyed eating food others have prepared. Between meals brought to us by family and friends, hospital food, and meals out to eat, I have loved the variation from my own creations and made a few discoveries along the way. #1, hospital food isn't as bad the reputation it gets, especially when you eat it after having gone 36 hours with no food. #2, lactating makes for a much more ravenous appetite than even pregnancy. #3, while I didn't necessarily crave chocolate pregnant, it has deemed an absolute necessity to produce a fatty milk for my little one. #4 While never before have I been a lasagna kind of women, I know think it would be wise to eat for breakfast (a little extra protein can't hurt)! So thank you to each of you who have helped along this adventure.

Now on to this post, yesterday was little Bridger's blessing, and with over 30 + family members and friends coming over for lunch I tried to come up with something that could be made with minimal effort, simple ingredients, and maximum flavor. So what did I come up, a whole lot of Cafe-Rio copycat recipes. While this one does err on the side of Cafe Rio it is not nearly as sweet, and bodes well on rolls as a sandwich or a tortilla. The measurements are approximate and can be altered to your liking, but this is the recipe I used yesterday, and boded in a lot of happy consumers. So here goes! Oh, and I don't have any pics, but I will surely share one of cute little Bridger!

Crock-Pot Pork Barbacoa

6 lb. shoulder pork roast
2 cups Dr. Pepper (divided)
1 cup brown sugar
half can 7 oz. can chipotle sauce (unless you like it spicy, use the whole can)
10 oz. red enchilada sauce (or one small can)
1 clove garlic, minced (or powder)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper (if you don’t like it spicy this is optional)

This recipe is amazing simple but timing is everything, start at least 2-3 days before serving for optimal yumminess! Marinade pork roast in 1 cup Dr. Pepper (enough to cover half way) for 12-48 hours in the fridge (the longer the more tender). Place roast in crock-pot and cook on low for 10-12 hours. (I started the night before) After 12 hours, drain pork and remove any bones, large pieces of fat. Shred pork and add back to crock-pot.

Mix 1 cup Dr. Pepper, brown sugar, chipotle sauce, enchilada sauce, garlic, mustard, cumin, until sugar dissolves. If you like it hot use the whole can of chipotle sauce! Add mixture to the roast and cook on low an additional 2-3 hours. Serve on rolls or homemade tortillas and enjoy!

Festive Pork Roast

All hail to meat! Since Micah and I have gotten married, I have never prepared and ate as much meat as I have in my entire life, seriously! I grew up in a family that considered Tuna Casserole with one can of tuna for a family of 8 to be a meat centered meal. Occasionally mom whipped out a meatloaf or chicken thighs, but again it was occasional, and she had 7 girls that didn't care much for the extra cost and effort! The meat change in my life came from marrying a man who's only meatless meals are Mac n' Cheese and a cheese burrito. He doesn't eat beans, wont even touch one, and I think that tofu seems like only a scary white blob to him. Every once in a while we have an omelet for dinner but even then it seems he would like ham or bacon to accompany it. For him a full belly means lots of meat to fill it!

In the beginning of our marriage I felt bothered and worried about this looming meat filled meals ahead of us, that I, a meat cooking novice, would have to cook. I also felt the desire to cook a wonderful meal for my new husband. Then the reality set in. It turns out that the crock pot has become one of my best friends, especially on Sundays and busier days. Then I realized that once warm weather hits he prefers most of his meat grilled, which means, yes he gets to cook the meat, and for the summer I am off the hook with only the side dishes to make. So it isn't so bad after all, and my husband has opened me up to the joys of fine tasting, fine cooked meats that I may never have discovered.

I love to purchase a small pork tenderloin when it's on sale and quick cook it in the skillet with a sweet sauce. This week I tried a Pork Loin Center Roast for the first time, so I trust crock pot to take care of it! I cooked it on the high setting for 4 hours do to shorter time to prepare, but this thing nearly fell apart it was so moist. Micah loved it and so did I. It seems as though pork is always best accompanied with something sweet, so here goes!

Festive Pork Roast

1 3lb Pork Loin Center Roast (or 1 1/2 lb for 2-3 people)

3/4 cup cranberry juice

3 tbsp brown sugar

2 tbsp ketchup

2 tbsp apple cider vinegar (or whatever vinegar you have on hand)

2 tsp soy sauce

2 tsp oil

1 tsp curry paste (i like green thai kitchen curry paste)

1 tsp crushed garlic

2 tsp fresh oregano (optional, I just had on hand and wanted to try it out!)

1/2 tsp ginger

1/2 tsp black pepper

2 tbsp cold water

1 tsp cornstarch

Mix all the above ingredients except the roast, cold water and cornstarch. Place the roast in the crock pot with strings on and fat on top, vegetables surrounding the meat is optional (I like carrots). Pour the liquid mixture over the roast making sure roast is well covered and their is enough liquid to cover the vegetables. Cook on high for 4-5 hours or low 8-10 hours.

I always opt for the low setting if I began the process early enough, the slower you go the more tender the meat in the end!

Happy Crock Potting to you!

A Man's Salad

So getting Micah, my husband, to eat vegetables is like pulling a rabbit out of a hat, it's possible but it takes a trained magician. I have considered pureeing them into a baby food mush and adding to our meals, but even then his hypersensitive taste buds would still detect them a mile away. Discussion after discussion he claims that he does like vegetables and when we go out to eat he does eat his dinner salad. He said that he will eat a salad as a complete meal "if it is done the right". Done right to Micah means no dressing, lots of meat, eggs, olives, and all the fixins. Well, if you insist, I can serve you a Man's Salad. A salad for a man who thinks that each individual fruit snack contains one full fruit serving.

Here you go, our rendition of a A Man's Salad, no cooking, fast, fun, and makes both of us happy!

A Man's Salad

Spinach Greens (or your preference of lettuce)

Ham (or meat of choice)

Hard boiled eggs

Cheese

Croutons (leave these out for Gluten Free)

Carrots

Olives

Peanuts

Dressing (I like Salsa and Asian Sesame Dressing, Micah likes it dry!)

Assemble to your liking!

Enjoy!

Chicken Curry

I still remember the first time I had curry, sweet memory that it is. I recall the desire to lick my plate of every last drop of the yummy liquid called COCONUT MILK. In college was my first encounter with this amazing substance. As if it wasn't desirable enough you can imagine my affection for curry as I adopted the gluten free diet and a love for yoga!

For many years, curry was a rare delight that came only when visiting an Indian restaurant. It took my dear friend, Rebecca, in college to teach me that it could be made at home quite easily. She taught me to employ the help of the experts, Thai Kitchen brand curry paste, which then makes it a Thai Curry. This made for an easy and doable meal in about 30 minutes, and only a few simple ingredients: meat, vegetables, Thai Kitchen Curry Paste, and Coconut Milk! That recipe still stands as a wonderful recipe when time is limited, and the mixing of spices makes you nervous. But my personality lends to always wanted to perfect a recipe. So with some experimenting this is what I offer. If the veggies are fresh from the garden, well, even better. I offer carrots and potatoes as the vegetable in this variation, but feel free to experiment! So without further adieu!

Chicken Curry

2-3 red potatoes, cut up

2-3 large carrots, cut up

1 tbsp madras curry powder (plus extra to coat chicken: optional)

1/2 tsp pepper (freshly cracked is best)

1 tsp sea salt

1 tsp dried basil (or 2-3 tbsp fresh snipped)

1 teaspoon ginger powder

1/2 tsp each coriander and cumin (if you don't have these on hand: chili powder will do)

2 tsp cornstarch

1 can unsweetened lite coconut milk (13.5-14.5 oz)

1 bay leaf (optional)

1 tbsp olive oil

1/2 yellow onion

1-2 tsp garlic

3-4 skinless boneless chicken breast, cut into 1-2" pieces

2-3 cups hot cooked rice

1. Add bite size pieces of carrots and potatoes to boiling water, boil 5-10 min, til softer but still crisp.

2. Meanwhile, mix all the dry ingredients in a medium bowl, add coconut milk and mix very well, to remove lumps.

3. Add oil to skillet and heat to medium. Add garlic and chopped onion for about 3-5 minutes, to soften onions. Add cut up chicken pieces, 3-5 minutes until no longer pink. Add coconut milk mixture and carrots and potatoes. Turn heat down to simmer, place lid on, and let flavors meld about 10-15 minutes.

4. Enjoy! The most important step!